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Corn's Done

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FC: Corn's Done | No one ever cooks quite like Mom so we put this book together to celebrate all the wonderful home-cooked meals that you provided the many hongry souls to enter your kitchen over the years. Thanks Mom! | A real rachwife's cookbook

1: There have been several moments over the last few years in which I asked my mom for a certain recipe. I didn't realize the impact of those recipes until I started collecting recipes to add to this cookbook. That is when I realized that 90% of the recipes in my own cookbook were from my mom. From Oatmeal Raisin Cookies to Shrimp Dip, Chicken and Noodles to Russian Tea, each one has a special memory. Sometimes made special just for you by mom on a weekend trip home from college, sometimes made together with mom so you knew how to make it on your own, and sometimes explained over the phone from mom when you have company coming over and 20 minutes to figure out what to make, get all of the ingredients, and get started, these recipes are so much more than food. The first memory I have of making a recipe is of my brother, Mike, and I making cookies on the kitchen counter. We have several pictures of these endeavors; covered in flour and looks of pure concentration on our faces. Cookies progressed into helping in the kitchen some nights for supper, and now onto making the recipes on my own for my own family, each time working toward the goal of that “tastes just like mom’s” feeling. I don’t think I’ll ever achieve the perfectly shaped pie crust like mom’s, but there is always hope. | Corn's Done A real ranchwife's cookbook | Lots of Love! Mikenzi

2: Contents | Contents | Appetizers | Breads and Rolls | Salads | A Ranch Wife's Staples | Comfort Food | A Ranch Wife's Tips and Tricks | Canned Delights | Desserts

5: I remember mom trying to explain to me I didn't actually need to go into the water to catch whatever it was for her to see up close and she was just fine looking at them from on shore. We would then go under the Railroad Bridge and traverse the creek- a magical place just across the railroad tracks where creatures from our favorite fairy tales and stories might be living secret secluded lives. Because, you know, fairies and elves and centaurs live on Sand Creek. As I got older I would venture out alone. In my passion for times past, having made spears and bows and atlatls, I decided to construct a lean-to out of branches and logs in the crux of two old cottonwood trees and, having done so, dubbed it “The Fort.” I couldn't wait to show everybody. Mikenzi and I had several spots near The Fort for “around the house” use- a place to wash and hang clothes, a cleared off spot for a fire, even a place for storing things like food and tools. Mom quit everything she was doing to come and appreciate our Paleolithic abode. No matter what we did, or were interested in for that matter, my parents were in full support of us. To this day, “The Fort” is still a landmark to the Molitor Clan on Sand Creek | I remember when Ma used to take Mikenzi and me down the creek to “blow some stink off.” | We would walk out the door, go through the gate by the barn and head down the creek. We would stop at the crossing by the “little tubes” and look for critters in the water- | "Mom quit everything to come and appreciate our Paleolithic abode. No matter what we did, or were interested in for that matter, my parents were in full support of us." Mike Molitor

6: Ingredients/Directions 1st layer 10 oz. spread bean dip/or refried beans 2nd layer 2 TB lemon juice 2 med. avocados, mashed 1/2 tsp. salt 1/4 tsp. pepper 3rd layer 1 cup sour cream 1 packet taco seasoning 1/2 cup mayo or to taste chopped green onions | Sprinkle on top: Tomatoes -about 2 cups Olives- sliced Cheddar Cheese -grated | Betty's Bean Dip

7: Shrimp Dip | Ingredients 11 oz. cream cheese 2 TB mayo 2 TB lemon juice 1 TB Worcestershire sauce 2 TB minced onion 1/2 tsp. garlic powder 12 oz. Chili sauce Can of baby shrimp 2 cups shredded mozzarella cheese Parsley and Oregano | Directions Cream together the first 6 ingredients. Place as the bottom layer. Spread chili sauce over the top of cream cheese layer. Sprinkle can of drained shrimps on top of chili sauce. Cover with mozzarella cheese and sprinkle with parsley and oregano. | FAMILY FAVORITE!

8: Texas Caviar | Ingredients 4 cups black beans (2 15oz. cans rinsed and drained) optional: cooked black eyed peas instead. 8 green onions, just greens thinly sliced 1/2 cup chopped cilantro 3 jalapeño chili peppers, stems seeds removed, finely chopped (Wear gloves!! And do not touch your eyes!) 2 plum tomatoes, diced or cup canned diced tomatoes, drained 1 yellow bell pepper, seeds and stem removed 3 cloves garlic, minced 2 TB olive oil 2 TB line juice OR Italian Dressing 1 tsp. ground cumin Salt and Pepper to taste. | Directions In a medium bowl, stir together the black beans, green onions greens, cilantro, chopped jalapeño, tomatoes, bell pepper, and garlic. In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the bean mixture. Stir to coat. Add salt and pepper to taste. Best chilled for several hours. Serve cold as a side salad or with tortilla chips! Serves 4-6 | From the kitchen of Tina Norton

9: The Original Chex Party Mix | Ingredients 6 TB butter or margarine 2 TB Worcestershire sauce 1 tsp seasoned salt tsp. garlic powder tsp. onion powder 3 cups Corn Chex cereal 3 cups Rice Chex cereal 3 cups Wheat Chex cereal 1 cup mixed nuts 1 cup pretzels 1 cup garlic-flavor bagel chips | Directions Heat oven to 250. Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in an airtight container. Makes 12 cups of snack mix. Microwave Directions! Melt Margarine in microwavable bowl uncovered. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave on high 5-6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in an airtight container. .

10: Ingredients 4 cups sugar 4 cups cider vinegar 1/2 cup pickling salt 1 1/3 tsp. turmeric 1 1/3 tsp. celery seed 1 1/3 tsp. mustard seed Cukes, onions, green peppers | Directions Mix all ingredients cold. Shake or stir every day. Ready in 9 days. | Bread and Butter Pickles | Canned Delights | from Betty's kitchen

11: Ingredients 7 # medium cucumbers 2 cups hydrated lime 2 gallons water 2 quarts vinegar 4 1/2# sugar 1 TB salt 1 tsp. celery seed 1 tsp. whole cloves 1 tsp. mixed pickling spice | Directions 1/4" slices, cover with lime and water. Soak 24 hours. Rinse well. Cover with fresh water. Soak 3 hours. Drain and cover with vinegar, sugar, spices, COVER cukes. Let stand overnight. In a.m. boil in vinegar solution 40min. Seal in sterilized jars. | Nellie's Green Pickles

12: 1979 Certo Fruit Pectin 30 min Berry Jam | Ingredients 2 cups prepared fruit (about 2 pints fully ripened, raspberries, blueberries or blackberries) 4 cups sugar 2 TB lemon juice 1 pouch Certo Fruit Pectin | Directions Use any containers 1 pint or smaller that might have tight fitting lids. Wash. Scald and drain containers and lids, or use automatic dishwasher with really hot (150 or higher) rinse water. Stem and thoroughly crush berries one layer at a time. Measure exactly 2 cups fruit; place in large bowl or pan. Thoroughly mix sugar into fruit; let stand 10 minutes. Combine lemon juice and fruit pectin; stir into fruit. Continue stirring about three minutes. (A few sugar crystals will remain.) Ladle quickly into containers. Cover at once and let stand at room temperature for 24 hours to set. Then store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in refrigerator. Makes about 5 cups of jam.

13: Ingredients 4 medium tomatoes; peeled and chopped cup chopped onion cup chopped celery cup chopped green pepper 2 to 3 TB. Chopped canned green chilies 2 TB red wine vinegar 1 tsp. mustard seed 1 tsp. coriander seed, crushed | Directions Combine all with 1 tsp. salt and a dash of pepper. Cover, refrigerate several hours or overnight, stirring occasionally. Garnish with green pepper strips if desired. Makes about three cups. | Salsa | from the kitchen of Steve Becker

14: 2 cups sugar 1 cup oil 3 eggs (large) 2 cups zucchini, peeled and ground 3 tsp. vanilla 3 cups flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 3 tsp cinnamon or 1 tsp each cinnamon, ginger, cloves | Zucchini Bread | Breads and Rolls | From the kitchen of June Schoepf | Mix together the wet ingredients, then separately sift together the dry ingredients. Add the dry ingredients to the wet ingredients in thirds. Bake in two greased and floured pans (9x5) for one hour at 325 degrees.

15: Dough | 2 pkg. yeast or 4 tsp. 1/2 cup sugar (decrease this if using for pizza dough to 1/4 ) 1 tsp. salt 2 cups water 2 eggs 1/2 cup oil 5 1/2 cup flour | Will produce: 2 leafs or 24 rolls or 3 pizza crusts

16: Colorado Cowboy Beer Bread -from the kitchen of Billie Thompson 3 cups of flour 2 tsp. baking powder tsp. Salt 3 TB sugar 12 oz beer (room temp) Sift together dry ingredients. Add beer and mix together carefully. Pour into 9x5 bread pan (sprayed with Pam). Bake at 350 for 30 minutes. Remove from oven; put 3 oz. of melted butter on top. Put back in oven; bake 15-20 minutes. Cool a while before removing from pan. Best when served warm.

17: Honey Whole Wheat Bread 3 cups white flour 3 1/2cups whole wheat flour 2 pkg. dry yeast 1 tsp. salt 1 cup milk 1 cup water 1/2 cup honey 3 TB butter or margarine 1 egg 3/4cup wheat bran | In a large mixer bowl, combine 1 cup white flour, 2 cups whole wheat flour, yeast and salt; mix well. In a sauce pan, heat milk, water, honey and butter until luke warm; add to flour mixture. Add egg and blend at low speed until moistened. Beat 3 minutes at medium speed, adding bran slowly. By hand, gradually stir in remaining flour to make firm dough. Knead on floured surface until smooth and elastic (about 5 minutes). Place in greased bowl, turning to grease top. Cover; let rise I n warm place until light and doubled (about 1 hour). Punch down dough. Divide in 2 parts. On lightly floured surface, roll or pat each half to a 14x7 rectangle. Starting with the short sides, roll with each turn press dough down. Punch edges once to seal. Place in greased and floured 9x5 loaf pans. Cover; let rise in warm place until doubled and light, about 30 min. Bake at 375 for 35-40 minutes, until golden brown. Remove from pans. Cool.

18: Dumplings 1 cup sifted flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup milk - 2 TB salad oil Sift flour, baking powder, and salt together into mixing bowl. Combine milk and salad oil; add all at once to dry ingredients, stirring until moistened. Drop from TB atop bubbling stew. Cover tightly; let mixture return to boiling. Reduce heat- donot lift the cover- simmer 12-15 minutes. Makes 10 dumplings | Noodles 3 eggs 1/2 tsp salt 1/2 tsp. baking powder 1 1/2 cups of flour

19: 5 O'clock Rolls | Ingredients 1 pkg. dry yeast 3 cups warm water 1 cup sugar 1/2 cup oil 2 eggs- beaten 10 cups flour | Directions Mix at 5pm and punch down every hour until 10. Make into buns and cut in half. Makes two pans of buns. 15-20 minutes @350

20: Ingredients 2 1/2 cups flour 1 tsp. baking powder 1 cup cold butter 1/2 cup milk 1 egg, beaten | Directions Combine in large bowl, flour, baking powder; cut in butter till crumbly. Stir in milk and egg. Divide into three balls.. Combine sugar and cinnamon, sprinkle 1/3 over surface. Roll one ball into 12 inch circle. Cut into 12 wedges. Roll up wide end to tip; repeat. Repeat with each ball of dough. Place rolls, point side down, on lightly greased cooking sheet. Bake 350 for 16-18 minutes. Do not overcook! | Cinnamon Crescents | 1 cup sugar 4 tsp. cinnamon

22: Monkey Bread | 1 cup brown sugar 1 large package vanilla pudding (not instant) 1/2 cup margarine, melted 2 Tbs. milk Cinnamon 2 loves frozen bread Thaw bread. Cut one loaf into small pieces- scissors work great. Put in 9x13 inch pan, greased. Mix sugar, pudding, margarine, milk, and cinnamon together. Pour mixture over bread. Cut second loaf in pieces and put on mixture. Let bread rise until pan is full. Bake 20-25 minutes at 350 degrees.

23: Banana Muffins | 3 large bananas 1/2 cup white sugar 1 egg, slightly beaten 1 tsp. baking soda 1 tsp. baking powder 1 1/2 cups flour 1/3 cup melted butter 1/2 tsp. salt Nuts (optional) Mash bananas, add sugar and egg. Stir in melted butter. Stir in dry ingredients. Spoon into muffin cups. Bake 20 minutes at 350-375 degrees.

24: Easy Caramel-Pecan Rolls | Ingredients 1 cup pecan halves 2/3 cup packed brown sugar 1/2 cup Karo light or dark corn syrup 1/4 cup margarine or butter melted 4 cups bisquick baking mix 1 cup milk 2 TB margarine or butter softened 1/2 cup packed brown sugar 1 tsp. ground cinnamon | Directions Mix: pecans, corn syrup 2/3 of brown sugar and 1/4 cup margarine in ungreased rectangular pan, 9x13 spread to cover the bottom of the pan. Set aside. Stir: baking mix, and milk until dough forms; beat 20 strokes. Turn onto surface dusted with baking mix; gently roll to coat. Shape into a ball; knead 10 times. Roll dough into rectangle, 15x9; spread with 2 TB margarine. Mix 1/2 cup brown sugar and the cinnamon; sprinkle over dough. Roll up tightly, beginning at 15 inch sides. Pinch edge of dough into roll to seal well. Cut twelve 1 1/4 slices. Arrange cut slices in pan. Bake: in preheated 400 degree oven until golden brown, about 30min. Immediately invert on heatproof serving plate. Let stand 10 minutes; carefully separate rolls. Serve warm. Makes 12 rolls.

25: Ingredients 1 egg 1 pkg. quick rise yeast 1/4 cup warm water 1/3 cup melted butter 1 cup sour cream 1 tsp. sugar 1 tsp. salt 1/2 cup sugar | Directions Add yeast to warm water, sprinkle 1 TB sugar over. Set yeast mixture aside... Beat egg and sugar together. Add melted butter, sour cream and salt. Begin to add flour: start with 3 cups and mix with whip or spoon, then add more flour until not sticky. (I use almost 5 cups) let dough set and rise...this made 2 9inch and one 10 inch pie. Roll out, put in pie pans, prick with fork and add filling. Place on cookie sheet and bake at 325 for approx. 55 minutes. | Kuchen Dough | Filling for fruit Kuchen 2 pints whipping cream 6 eggs 1/2 cup sugar 1 tsp. salt 1 1/2 lbs. pitted prunes 1 cup raisins Whip eggs with sugar and salt, add cream. Put fruit in hot water and boil. Drain. Cut or break prunes. Fill pie pan a little over half. Pour in cream mixture. Sprinkle with nutmeg and cinnamon. | Filling for Kuchen 1 quart reg cottage cheese 1 12oz. dry curd cottage cheese 1 cup sour cream 5 eggs 1 tsp. salt 1 cup sugar 1/2 cup yogurt. Beat eggs, add sugar, salt then other ingredients | From the kitchen of Ole

26: Hunting season on the Molitor Ranch always draws a large crowd and the hunters' favorite time of day (besides the photo ops) is coming inside Ma's house where it is warm and smells of good food!

27: Chili and Cornbread | Chili 3 cans of beans; kidney/chili, black, and white 2 lb. ground hamburger, browned and drained small onion diced and cooked with hamburger 1 pkg. chili seasonings 1- 2 cans stewed tomatoes Brown hamburger in large pot with onion and salt and pepper to taste. Drain off grease. In same pan add beans (drained), tomatoes (undrained), hamburger chili seasonings. | Cornbread: 1 1/4 cups flour 3/4 cup corn meal 1/4 cup sugar 2 tsp. baking powder 1/2 tsp. salt 1 cup skim milk 1/4 cup vegetable oil 2 egg whites or 1 whole egg beaten | Heat oven to 400. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg; mixing just till dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until golden brown. 9 servings

28: (makes 2 crusts for 8” to 9” pie) 2 cups flour (unsifted) 1 Tbs. sugar 1 tsp. salt 3/4 cup Crisco (either butter-flavored or plain) 1/4 cup milk 1 egg yolk 1 Tbs. lemon juice Stir together liquid mixture, let set. Stir together dry ingredients. Cut shortening until it resembles coarse crumbs. Stir in liquid mixture, a little at a time, until all dry ingredients are blended. Divide into 2 balls. Wet countertop, place two pieces of plastic wrap (overlapping) on countertop. Roll out first piece of dough to round shape. Invert pie tin over dough, place your hand under plastic wrap, dough, and pie tin, and turn all over into pie tin. Push dough down in bottom and around the edges, pull plastic wrap off carefully. Cut pieces of margarine and place in 5 to 6 spots on bottom before putting in filling, and put another 5 to 6 pieces on the top. Place filling in bottom of pie tin. Roll out top curst the same way, just place loosely over the filling. Push upward around the edge of the pan before removing the plastic wrap, so you have plenty of dough to flute the edges. Remove plastic wrap, cut off excess dough, flute edges, cut holes in top with sharp knife so heat can escape during baking. Before baking, tear off three 2” strips of foil. Crimp around the rim of the crust. Leave foil on until done baking to prevent over-browning of edges. Bake according to recipe directions. | Pie Crust

29: Norton's Venison Jerky | 5 lbs. 90% lean ground venison 4 1/2 tsp. non-iodized salt 2 1/4 tsp. Accent seasoning 3/4 tsp. garlic powder 3/4 tsp. crushed red pepper flakes 2 1/4 tsp. tender quick 3/4 TB pepper 3 TB sugar | Mix all spices with ground venison. You will need to really get your hands in to mix it well. Press into strips with a jerky gun. Place on trays to bake at 275 for 90 min. From the kitchen of Lyle and Tina Norton

30: Salads | Ingredients 1 large can crushed pineapple (well drained) 2/3 large bag of mini marshmallows 1 pkg. sour cream 1 can drained fruit salad 1 or 2 bananas 1 cup seedless grapes 1 or 2 TB sugar coconut may be added | Directions Mix together the first three ingredients and let stand overnight. Then add the following ingredients when ready to serve. | Zeola's Sour Cream Fruit Salad

31: Zeola's Blueberry Salad 1 large pkg. concord grape jello/black berry/blue raspberry 3 cups hot water 1 can blueberries 1 large pkg. cream cheese a little milk a few nuts Combine: jello, water and blueberries Let set. Then add: 1 large package cream cheese (may need to thin with milk) Sprinkle nuts on top | Yum Yum Salad 1 1/2 cups hot water 2 TB vinegar 2 TB sugar 1/8 tsp. salt 1 pkg. lime jello Mix and let thicken. Then add: 1/2 cup whipped cream 1/2 cup pineapple 1/2 cup cottage cheese 1/2 cup yellow cheese 1/2 cup celery 1/2 cup nuts

32: Orange Salad | Ingredients 1 pkg. vanilla pudding 1 pkg. tapioca pudding 1 pkg. orange jello/pudding 1 can mandarin oranges 1 small cool whip | Directions Add vanilla pudding, tapioca pudding and orange jello to 3 cups water and cook until it thickens. Remove from stove and let cool, then add mandarin oranges juice and all and whipped topping. Chill in refrigerator. | Strawberry Salad | Ingredients 1 pkg. strawberry jello 1 cup boiling water 1 10oz pkg. frozen strawberries 1 10oz can crushed pineapple, drained 1 large banana, cut up Chill till set | Topping: 1 cup pineapple juice 1 cup sugar 2 TB flour 1 egg, slightly beaten 1 cup whipped cream | Directions Place first 4 ingredients in saucepan. Cook until thick. Cool- add whipped cream. Spread mixture over salad. Sprinkle with chopped nuts.

33: Frog Eye Salad | Ingredients 1 box Acini De Pepe pasta 1 can crushed pineapple (drained) 2 cans mandarin oranges (drained) 1 pkg. small marshmallows 1 (10oz) container Cool Whip (creamy) 1 can maraschino cherries Boil pasta till tender and drain with cold water. Boil sauce until thick. Add to pasta. Chill in refrigerator overnight. Next day add fruit, marshmallows and cool whip. Mix well. This can be frozen. | Sauce: 1 pineapple juice 4 TB flour 3 egg yolks (beaten) 1/2 tsp. salt 1 cup sugar 1 TB lemon juice | From the kitchen of Kay Merrill

34: Cuke Salad | Ingredients/Directions 1 pkg. lemon or lime jello 1/2 cup boiling water Prepare jello using 1/2 cup of boiling water. Then let cool. Fold in: 1 cup of mayonnaise Mixing until well blended. Add: 1 pint small curd cottage cheese 1 large (or small) cukes (grate, chop, or grind) 1 small onion Fold into mayo mixture. Pour into shallow pan or tray. | "I use one pkg gelatin, also and add a little more water. In warm weather,especially. The salad will retain it's firmness much better." ~5-20-59 Myrtle | from the kitchen of Myrtle

35: Three Bean Salad | Ingredients I can kidney beans (drained) 1 can green beans (drained) 1 can waxed beans (drained) 1 small onion (diced) 1 small green pepper (diced) 3/4 cup sugar 1/2 cup salad oil 2/3 cup vinegar 1/2 tsp. pepper 1 1/4 tsp. salt | Directions Mix together in a bowl and refrigerate for at least 24 hours.

36: A ranch wife works harder than most but she also possesses far more skills and compassion than most. She could be awake before sunrise getting breakfast ready for everyone to eat and be in the saddle by dawn- be in the saddle all day yet somehow feed everyone their lunch and then when the ranch hands are relaxing in the evening the ranch wife is cooking supper. A ranch mom has to work in the kids in this busy schedule and creatively change diapers out on the wide open prairie. In weather of all kinds the ranch mom is there, right beside her family helping, providing comfort and taking care of everyone. Often times sacrificing herself and her time for the ranch and all of it's inhabitants. She often does not complain and is often times not recognized for all that she does. But she is always loved and looked up to. Chris you are an incredible ranch wife and ranch mom; I am honored to call you mom and hope I am worthy to follow in your footsteps! Love you. Heidi

38: A Ranch Mom's Staples | Ingredients 2 1lb. cans pork and beans 1 tsp. dry mustard 1 small onion, minced 3/4 cup brown sugar 1/2 cup catsup 6 slices cooked bacon, crumbled | Directions Throw in a crock pot or a large pot on the stove and simmer until ready to eat. Generally let simmer at least an hour but these beans get better the longer they simmer. Check occasionally for moisture. | Baked Beans

39: Green Bean Casserole | Ingredients 1 can Campbell's cream of mushroom soup 1/2 cup milk 1 tsp. soy sauce Dash of pepper 4 cups cooked green beans 1 1/3 cups French's French fried onions | Directions Mix: Soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1 1/2 quart casserole dish. Bake: 350 degrees for 25 minutes or until hot Stir, Sprinkle with remaining onions. Bake 5 more minutes.

40: Scalloped Potatoes | Ingredients 3 TB butter 3 TB flour 3 tsp. salt Dash of pepper 3 cups milk 6 medium potatoes (6 cups) 2 TB chopped onion | Directions Melt butter, stir in flour and salt; add milk slowly, stirring till thickens. Bring to boil. Add potatoes and heat, stirring until it comes to a boil again. Dump into a shallow, greased casserole dish. Sprinkle 1 TB butter (diced) over top. Bake 350 for 45 minutes.

41: Ingredients 3 lbs. beef round steak (1/2 inch thick; cut into serving-size pieces) cup flour 2 tsp. dry mustard 1 tsp. salt 1/8 tsp. pepper cup Crisco cup water 1 TB Worcestershire sauce | Directions Trim excess fat from meat; slash edges to prevent curing. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. Melt Crisco in skillet, brown meat; half at a time on both sides in hot Crisco. Push meat to one side; stir in reserved flour mixture. Combine water and Worcestershire; stir into skillet mixture. Cook and stir until thickened and bubbly (about 2-3minutes); reduce heat. Cover and simmer for 1 to 1 hours or until meat is tender. Remove meat to warmed plates. Skim excess fat from gravy- drizzle over meat. | Tasty'n Tender Round Steak

42: Potato Salad | Ingredients 7 medium potatoes 5 eggs Diced onion Fine cut celery (about 2 ribs) cup mayonnaise cup to 1 tsp. mustard | Directions Wash potatoes, prick with fork, and boil until just before mashing consistency. Cool and peel skins, dice. Put eggs in cold water and bring to boil. Boil eggs 15 minutes after boil. Put in cold water; cool. Peel and dice eggs. Mix all ingredients together.

43: Chicken & Vegetables | Ingredients 2-3 chicken pieces (per serving) 1 potato, peeled and quartered 1 tablespoon olive oil or butter garlic and onion powder 1 large onion, 3/4 inch sliced rings 2-3 green, red and yellow pepper rings 2-3 tablespoons raw long grain rice 1 small whole tomato, quartered 1 teaspoon Worcestershire sauce 1/2 teaspoon paprika 2 18 inch squares heavy duty foil salt and pepper Hot salt (optional) 1 teaspoon Lipton Onion Soup Mix or chicken bouillon (optional) | Directions Wash the chicken pieces and pat dry. Spray with olive oil. Sprinkle with salt, pepper, paprika, garlic and onion powder. Use a dash of Hot salt if you like it hot. Place the chicken in the center of the double squares of foil (one layer of foil over the other) with the shiny side in. Add the vegetables, rice, and remaining ingredients. Fold the foil up around the food to make a package with the seam on top. Seal it tightly with a double fold so that none of the juices escape. Make up one packet for each person. Make sure the coals on the fire are nice and hot when you place the food packets to cook so that the chicken can brown nicely. Continue to roast for 50-60 minutes or until chicken is tender and vegetables and rice are done.

44: Ingredients 4 lbs country style ribs (from safeway) Dash of garlic salt Dash of pepper 1 1/4 cup catsup 3/4 cup brown sugar 1/2 cup chili sauce 2 TB liquid smoke 1 TB lemon juice 2 TB vinegar | Directions Sprinkle ribs with garlic salt and pepper. Combine remaining ingredients in sauce pan, cook over medium heat about 10 minutes Place ribs in shallow roasting pan. Baste with sauce. Bake 325 for 1 1/2 | Smokey Country Style Ribs

45: Prime Rib | Roasting Tips: | Time and Temp: There are two ways to cook prime rib: at a low temp for a long time or at a high temp for short time. Your roast will shrink less if cooked low and slow, but you wont get the same flavorful well browned exterior that a high roasting temp will give you. You can also combine the two methods by starting at a high temp to sear the outside then turning down the temp after 30-45 minutes to finish. If you are roasting 325 the meat will take 17-20 min per lb. If you start the roast at 450 for the first 30min then reduce the temp to 325, allow 13-15 min per lb. The real secret to prime rib is a thermometer: For an accurate reading push thermometer into middle of roast keeping well away from pan and bone. For medium rare: 130-140 For medium:145- 155 Remember that the roast’s temp will rise at least 5 degrees once removed from oven. Let the roast stand 15-20min before carving to let the juices return to the center. Renee Dross Prime Rib 450 for 20min 325 for 13min per lb. | Place prime rib in a roasting pan that is slightly larger than the roast itself. If the pan is too big, the juices from the meat will spread out and evaporate – resulting in dry. For a boneless roast it is best to use a roasting rack. Bone in roast, the bones will serve as your roasting rack. One side will have more fat- you want this side facing up so the meat will baste itself as it cooks. Don’t add water. Don’t cover.

46: Bacon Cheese Potatoes 8-10 potatoes, cooked and cubed 1/2 cup onion 1 lb. American cheese 1 cup mayonnaise 1/2 lb. bacon, cooked and crumbled 3/4 cup sliced black olives Mix. Cover. Cook at 350 for 30min.

47: Ingredients 2lbs. beef round steak (I inch thick) 3 TB four tsp. salt tsp. pepper 2 TB cooking oil 2 med. onions, sliced 2 celery ribs, chopped 1 can(16oz) tomatoes 2 TB worchestershire sauce tsp. dried oregano Hot cooked noodles (optional) | Directions Cut meat into serving size pieces and dredge in flour. Sprinkle with salt and pepper. In a skillet or Dutch oven, brown meat on both sides in oil. Top with the onions and celery. Combine tomatoes, Worcestershire and oregano; spoon over vegetables. Cover and let simmer for 1 to 2 hours or until meat is tender. Serve over noodles if desired. Serves 6. | Swiss Steak

49: Tuna Casserole Egg noodles 1 can tuna fish 1 can cream of chicken soup 1 can milk 1 Tbs. mayonnaise Saltine crackers Melted butter Boil egg noodles in salted water; drain. Drain one can of tuna fish and add to bowl. Mix in cream of chicken soup, 1 can milk, and mayonnaise. Add noodles, then mix all together. Crumble saltines in Ziploc bag. Melt butter and mix with crackers; spread on top of casserole. Cook at 350 degrees for about 25 minutes; cover with tinfoil the last 10 minutes.

50: Comfort Food from A Ranch Wife's Kitchen | Chris' house is my favorite place to be when it is cold outside because it is always warm and it always smells amazing!

51: Ingredients 1 package boneless, skinless chicken breast Chicken broth Diced celery, onion Optional: diced carrots Noodles (see homemade noodles in breads and rolls) | Directions Boil chicken in chicken broth or use chicken bouillion cubes. Take chicken out to cool and shred with a fork, reserving water for soup. Add celery, onion, and chicken; bring to boil. If adding carrots, add just before adding noodles so the soup doesn’t turn orange. Add noodles a spatula-full at a time, including flour, and bring soup back to boil after each addition. | Chicken Noodle Soup

52: Kniffles | Potatoes Bacon Noodles Mixture: 3 cups flour tsp. baking powder 1 egg cup milk Stir flour and powder, mix well, add egg and milk mixture (all at once); stir. Roll out on a floured surface, dry, and cut with scissors. Peel potatoes and boil in water. When potatoes first start to boil, add noodles and cooked, diced bacon.

53: Russian Tea 3 cups sugar 2 cups Tang 1 cup instant lemon-flavored tea 1 tsp. cloves 1 tsp. cinnamon Mix well. Mix 1 to 2 tsp. in cup; fill with hot water.

54: Potato Bacon Soup | Ingredients 6 slices of bacon 1 tsp. sugar 6 cups diced potatoes 1/4 tsp pepper 2 large carrots, shredded or chopped 1/4 cup flour 2 stalks celery, diced 4 cups milk 1 cup water 1 cup whipping cream 1 tsp. salt chopped parsley 2 medium onions, diced | Directions In large kettle, sauté bacon until crisp; remove bacon. Crumble (It helps if bacon is cut into small pieces prior to cooking) and set aside. Add potatoes, celery, onions, carrots, water, salt, sugar, and pepper to bacon droppings. Cook, covered, until vegetables are tender (20 to 25 min.). Combine flour with 1 cup of milk. Cook over medium heat, stirring occasionally, until mixture is thickened (10 to15 min) Stir in cream and bacon. Heat through. Garnish with parsley.

55: Lasagna | Ingredients Lasagna noodles 1 lb. hamburger 1 6 oz. can tomato paste Spaghetti sauce packet Cottage cheese, 24 oz. Mozzarella cheese, about 2 cups Parsley flakes 2 eggs | Directions Cook noodles in salt water. Brown hamburger and add tomato paste and spaghetti sauce, plus 1 cup water. Take noodles from water using tongs and place on wax paper to dry, but not cool. In separate bowl, mix cottage cheese, mozzarella cheese, 2 beaten eggs, and 2 Tbs. parsley flakes. Layer ingredients in this order; meat mix, noodles, cottage mix, with the last layer being meat. The first layer of meat should barely cover the bottom of a 13x9 pan. Cook at 350 degrees for 30 minutes.

56: 3 lbs. ground beef 1 can tomato soup 1 Tbs. sugar 1 Tbs. vinegar 2 Tbs. mustard 4 Tbs. ketchup 2 tsp. Worcestershire sauce Brown beef with onion and seasonings. Add all other ingredients. | Sloppy Joes

57: Old Fashioned Stove-top Hot Chocolate | Ingredients 1/2 cup Sugar 1/3 cup unsweetened cocoa powder 4 1/2 cups milk 1/2 tsp. vanilla (optional) Marshmallows (optional) | Directions In medium saucepan, combine sugar, cocoa and 1/2 cup milk. Stir constantly over medium heat until mixture comes to a boil. Cook stirring constantly for 2 minutes. Add milk and heat; do not boil. Remove from heat and stir in vanilla (if desired). Serve hot, with marshmallows. Makes 6 servings Note: see homemade marshmallow recipe in desserts.

58: Ingredients 1 lbs. ground beef, browned, drained 2 onions, diced tsp. garlic powder green pepper, diced 1 large can tomato juice 2 cups water tsp. black pepper 1 potato diced 2 cups shredded cabbage 2 TB Italian seasoning 1 TB soy sauce 1 large bag frozen mixed vegetables 1 (15 oz.) can kidney beans | Directions In a large saucepan, combine all ingredients except the mixed vegetables and kidney beans. Cook until raw veggies are tender. Add mixed veggies and kidney beans. Heat thoroughly. | Hamburger Soup

59: Chicken Casserole | Ingredients 2 10 oz. pkg. frozen broccoli 2 cups sliced cooked chicken 1 cup cream chicken soup 1 cup mayonnaise 1 tsp. lemon juice 1 tsp. curry cup shredded cheese cup soft bread crumbs (from day old bread). | Directions Cook and drain broccoli. Cook chicken. Arrange in shallow casserole dish w/chicken on top. Combine soup, mayonnaise, lemon juice and curry; pour over top. Sprinkle cheese on top with bread crumbs. Bake 350 for 30minutes. | Elaine Molitor | From the kitchen of:

60: Camden | The first grandbaby. Born 6-3-13 Weight 8lbs 9 ounces 1 month early 20 inches long | Jace

62: Desserts | Crust: 2 cups flour 2 TB sugar 1 cup melted butter 1 cup chopped pecans Mix in cake pan 13x9x2 350 for 20min | Filling: 2 8oz cream cheese 2 pkg. dream whip (prepared) 2 cups powdered sugar Mix. Put on cool crust. | Blueberry Dessert | Topping: 2 large cans of blueberry pie filling Chill 3 to 4 hours | from the kitchen of Elaine Molitor

63: Ingredients 3 cups sugar 1 12 oz. package chocolate chips 1 cup evaporated milk 1 cup chopped nuts 1 pint jar marshmallow creme 3/4 stick butter or margarine | Directions Bring sugar, milk and butter to a boil. Cook to medium soft ballstage (236 degrees) stirring frequently. Remove from heat. Then immediately add marshmallow creme, chocolate chips and nuts. Stir until chocolate chips and marshmallow creme is melted. Pour into a 9x9 buttered pan. Let cool and mark into squares. Yields approximately 3 lbs. | Marshmallow Creme Fudge

64: Home-made Marshmallows | Ingredients 2 tsp. butter 3 envelopes unflavored gelatin 1 cup cold water, divided 2 cups sugar 1 cup light corn syrup 1/8 tsp. salt 1 tsp. vanilla extract | Directions Line a 13x9 inch pan with foil and grease the boil with butter, set aside. In a large metal bowl, sprinkle gelatin over 1/2 cup water, set aside. In a large heavy saucepan; combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240 (soft ball stage). Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight. Using foil, lift marshmallows out of pan. With a knife of pizza cutter coated with cooking spray, cut into 1 inch squares. Store in an airtight container in a cool dry place. Yields about 9 1/2 dozen | Toppings: melted chocolate, hot fudge and/or caramel ice cream topping. Garnishes: baking cocoa, confectioners’ sugar, crushed assorted candies, chopped nuts, colored sugars and/or sprinkles | Optional Toppings and Garnishes: | from the kitchen of Tina Norton | This barn picture or the star picture??? And/or Mikenzi story and/or pictures.

65: 1 stick margarine 40 large or 10 oz. miniature marshmallows 1 tsp. vanilla Green food coloring 4 cups cornflakes Red hots Melt margarine in pot. Once melted, add marshmallows and stir often over low heat until marshmallows turn into cream. Add vanilla and green food coloring. Pour mixture over cornflakes. Scoop out mixture onto wax paper. Top with red hots. | Red and Green Hollies

66: Molasses Cookies | Ingredients 2 cups sugar 1 1/2 cup margarine 2 eggs 8 TB molasses (1/2 cup) 4 tsp. soda 4 tsp. cloves 4 tsp. cinnamon 4 1/2 cups flour | Directions Mix and chill. Roll into balls. Dip in sugar. Do not smash. Bake at 350 8-10 minutes | from the kitchen of Evelyn Chard | Scotcharoos | from the kitchen of Margie Molitor | Ingredients/Directions 1 cup sugar 1 cup Karo (light) Bring to boil and then add: 1 cup peanut butter Add above mixture to 6 cups rice krispies. Pat out on greased pan. Frosting: 6oz. butterscotch chips, 6oz. semi sweet chips. Melted together

67: Mary Jane and Elaine's Peanut Brittle | Ingredients 3 cups white sugar 1 cup white syrup 1 cup water 2 TB butter 2 TB baking soda 1 tsp. vanilla 1 lb. raw peanuts (1 1/2 to 2 lbs) | Directions Have ready: 2 large buttered cookie sheets Add vanilla to melted butter in small cup. Soda in small cup. Peanuts. Using heavy kettle combine sugar, syrup and water; cook until temperature reaches 245. Add 1 lb. raw peanuts, stirring constantly; cook until temperature reaches 310. Remove from heat; quickly add butter, vanilla and soda (immediately). Mix well quickly; then immediately pour into prepared pans. .

68: It did not matter what we were doing growing up; whether Ma and Pa found it interesting or not, whether they thought it worth our time invested or not, they always whole-heartedly supported us. I recall my first football game. In my 7th grade year, I earned my right to play football as a Hot Springs Bison, and for our first game we traveled to Pine Ridge. The Pine Ridge Thorpe’s were, and continue to be, notorious for raising young men who, let's just say, mature “more” than most. I played wingback, and on one carry, I just happened to get squish-tackled by such a mature young man. My mother was, to say the very least, a little worried for my well-being. She urged Pa to go down on the field, but Pa, ever a stoic voice of reason, explained to her that that just isn't done- unless it truly is a horrible wreck. I was fine, and played on. Ma, however, hasn't gotten over that hit in nearly twenty years. As a senior linebacker at Dakota Wesleyan University, defending a punt for the Tigers, I was running down field to tackle the returner when I was blocked by two men simultaneously. I was “sandwiched” and down on the field. Thinking the worst, my mother had flashbacks of that very first game, her baby boy down on the field- now, as a man grown, her baby boy was in the same situation, though from a much more violent hit. I caught my air, got up and stagger jogged back to the sidelines (according to my best friend I looked like one of those people on America's funniest home videos who just spun around with their foreheads on a baseball bat). I finished the game. My mother, bless her heart, told me that she, “just hated to watch me get hit,” when we went to dinner later that evening. Regardless (or irregardless) of my mother's feelings, I continued to play football and, I did my very best to be the man doing the hitting instead of getting hit. Ma, to her credit, continued to come to my games, even though she “just hated” the collisions in the game I so loved.

69: Oatmeal Raisin Cookies | "Ma would regularly bring something good after football games- oatmeal raisin or chocolate chip cookies, peach pie, maybe even chicken noodle soup- something to take the pain off my mind. And hers too, I think-at least maybe a little bit." ~Mike | 1 cup raisins 1 cup water 3/4 cup shortening 1 1 /2 cup sugar 2 eggs 1 tsp. vanilla 2 1/2 cup flour 1 tsp. soda 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. baking powder 1/2 tsp. cloves 2 cups oatmeal (instant) 1/2 cup chopped nuts | Simmer raisins in water over medium heat until tender (15min.) Drain, reserving water; add additional water to measure 1/2 cup Heat oven to 400. Mix thoroughly: shortening, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop dough by rounded teaspoons about 2 inches apart onto greased baking pan. Bake 8-10 minutes or until light brown.

70: Robert Redford | This desert is layered! 1st layer: 1 cup unsifted flour 1/2 cup softened margarine 1 cup finely chopped pecans Mix flour, margarine and pecans. Press into greased 9x13 pan. Bake 350 for 15 to 20 minutes. Cool. | 2nd layer: 8 oz. softened cream cheese 1 cup powdered or granulated sugar 8 oz. cool whip (divided in half) Beat cream cheese and sugar until smooth and fluffy. Fold in half of the cool whip. Spread over cooled crust. | MIKE'S FAVORITE! | 3rd layer: 1 large pkg. vanilla instant pudding (5oz.) 1 large pkg. chocolate pudding (5oz) 3 cups cold milk Whipping pudding mixes and milk; then spread over cream cheese layer. | Topping: Top with the remaining cool whip. Cover the top with a shaved milk chocolate bar. Cover and refrigerate overnight. This dessert keeps really well.

71: Ingredients 1 cup softened shortening 3/4 cup packed brown sugar 3/4 cup granulated sugar 1 tsp. vanilla 1.2 tsp. water 2 eggs 2 cups flour 1 tsp. soda 1 tsp. salt 1 cup nuts (optional) 12 oz. chocolate chips | Directions Beat shortening, sugars, vanilla, water and eggs until lights and fluffy. Blend flour, soda, salt and nuts. Stir in chocolate chips. Drop onto greased cookie sheet. Bake 10 minutes @375. | Chris' Chocolate Chip Cookies

72: Salads | Ingredients 2 cups sifted flour 1 TB ginger 2 tsp. soda tsp. salt 1 tsp. cinnamon 1 cup sugar 1 egg (unbeaten) 1/4 cup molasses | Directions Measure flour and other ingredients into sifter and sift twice. Cream shortening and add sugar gradually. Beat in egg and molasses. Add dry ingredients and blend well. | Helen's Ginger Crackles

73: Myrtle's Divinity | Ingredients 3 cups sugar 1 cup karo 1/2 cup water 1/8 tsp. salt 1/2 tsp. vanilla 3 egg whites | Directions Boil until forms hard ball when tested (cracks when dripped in water) 260 degrees Beat 3 egg whites stiffly. (Add a pinch of salt.) Because these directions confused me I looked up a Divinity recipe for more thorough directions: Paula Dean Divinity Directions: (she adds 2 cups chopped pecans) In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage. While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans. Using 2 spoons drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

74: Dale's Vanilla Ice Cream | Ingredients 1 1/2 cup sugar 3 TB flour 1/2 tsp. salt 3 cups milk 3 beaten eggs 2 cups whipping cream 1 cup half and half 1 1/2 TB. Vanilla | Directions Combine sugar, flour and salt; gradually stir in milk. Cook and stir over low heat till thick. Add a small amount of hot mixture to eggs and mix well; return to hot mixture; cook and stir one minute. Chill. Add cream and vanilla. Freeze in 3 quart ice cream freezer. Makes approximately 2 1/2 quarts.

75: Million Dollar Fudge | Ingredients 12 oz. semi-sweet chocolate chips 1 cup marshmallow cream 2 cups granulated sugar 3/4 cup evaporated milk 2 TB butter 1 tsp. Vanilla 1/8 tsp. salt 1 cup chopped nuts | Directions Lightly butter a 9 inch square pan. Stir together chocolate and marshmallow cream. Set aside. In a 3 quart heavy saucepan, mix together sugar, milk and butter; over low heat bring to a boil, stirring till sugar dissolves. Dip a pastry brush in cold water and wash down sides of pot. Continue to boil for 5 minutes, stirring constantly without touching the sides of the pot. Pour hot mixture over chocolate mixture. Add vanilla and salt. Stir until smooth. Stir in nuts.

76: Bread Pudding | Ingredients 2 slightly beaten eggs 2 1/4 cups milk 1 tsp. vanilla 1/2 tsp. cinnamon 1/4 tsp. salt 2 cups 1-inch day old bread cubes 1/2 cup brown sugar 1/2 cup raisins | Directions Combine eggs, milk, vanilla, cinnamon and salt; stir in bread cubes. Stir in brown sugar and raisins. Pour mixture into 8 x 1 3/4 inch round ovenware cake dish. Place pan in larger shallow pan on oven rack; pour hot water into larger pan 1 inch deep. Bake in preheated oven at 350 about 45 minutes or until knife inserted halfway between center and edge comes out clean. Makes 6 servings.

78: A Ranch Wife's Tips and Tricks | Ingredients 1 quart 3% hydrogen peroxide 1/4 to 1/2 cup baking soda 1 tsp. dawn dawn dish soap | Directions Capture the smelly dog and wrangle into the bathroom and tub. Wet the dog and then begin smearing the mixture into the effected areas. You will begin to smell a difference right away! - from the ranch kitchen of Tyke Hansen | De-Skunking Dogs

80: Window Cleaner | Ingredients 1/2 cup ammonia 1/2 cup white vinegar 2 TB cornstarch | Directions Add above ingredients to a bucket of warm water for a perfect window washing solution!

81: Mrs. Stokes Play Dough Recipe | Ingredients/Directions | Mix in a medium pan: 1 cup white flour 1/4 cup salt 2 TB cream of tartar Combine and add: 1 cup of water 2 tsp. vegetable food coloring 1 TB cooking oil Cook over medium heat and stir about 3-5 minutes. It will look like a "globby mess." When it forms a ball in the center of the pan turn it onto a cutting board, Let cool and then knead on a lightly floured surface. This will keep for months in a tightly covered container. It is very cheap and clean entertainment for children. When my children were young i often made several recipes of this and colored each batch a different color. Then, I put it in air tight containers and it made a wonderful birthday gift for children.

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Heidi Molitor
  • By: Heidi M.
  • Joined: about 6 years ago
  • Published Mixbooks: 1
  • Default User
    • By: Mikenzi P.
    • Contributions: 21 photos , 9 pages

About This Mixbook

  • Title: Corn's Done
  • A real ranch wife's cookbook
  • Tags: None
  • Published: over 5 years ago