Barn Quilts of O'Brien County - Recipe Collection

Rice Pudding
 3/4 cup rice
 3/4 cup sugar
 3 cups milk
 1 1/2 cups water
 1 1/2 Tbsp oleo
 3/4 cup raisins (optional)
 Cinnamon, sprinkled on top
 Put all ingredients in casserole. Do not stir. Bake uncovered at 300° for 2 hours.
                ~Sandra Voss

Pineapple Pie
 2 graham cracker pie crusts
 1 can sweetened condensed milk
 1—15 oz. can crushed pineapple
 6 Tbsp lemon juice (ReaLemon)
 1—8 oz. Cool Whip
 1/2 cup nutmeats
 Mix milk amd lemon juice; fold in pineapple, Cool Whip and nutmeats. Pour into graham cracker pie crust. Keep in refrigerator.
      ~Sandra Voss

Buttermilk Salad
 2—3 oz. pkg. apricot jello
 1—20 oz. crushed pineapple
 2 cups buttermilk
 1—8 oz. Cool Whip
 Bring pineapple to a boil, add dry jello, stir till dissolved. Chill until partly set. Stir in buttermilk, chill again. Then fold in Cool Whip. Refridgerate until set. Can be put in a 9x13 pan or a bowl.
     ~Bernice Iverson

 3/4 pound ground beef
 1 Tbsp chopped onion
 1/2 cup barbecue sauce
 Butterflake roles or biscuits
 3/4 cup shredded cheddar cheese
 In a skillet brown beef, drain. Add barbecue sauce and onion. In a 12 count cupcake pan, form each roll or biscuit on sides and bottom to form a cup. Fill cups with meat. Bake at 400° for 10-12 minutes. Sprinkle with cheese and bake until cheese is melted.
     Bernice Iverson

Tuna Salad
 1 cup grated carrots
 1 cup diced celery
 1/4 cup minced onion
 1 can family size tuna
 3/4 cup salad dressing
 2 hard cooked eggs, chopped
 4 oz. can shoe-string potatoes
 Mix together all of the ingredients except the potatoes; refrigerate. Just before serving, add the shoe-string potatoes, mixing them in lightly.
      ~Hazel Rons

Rhubarb Jam
 6 cups diced rhubarb
 4 cups sugar
 1—21 oz. can pie filling
 3 oz. pkg. jell-o
 Boil first three ingredients 20 minutes. Remove from heat. Add jell-o. Stir to dissolve. Fill sterilized jars and seal.
      ~Hazel Rons

Strawberry Fluff
 2—8 oz. pkg. cream cheese—softened
 1 1/2 cups sugar
 2—10 oz. pkg. frozen strawberries
 2—12 oz. Cool Whip
 Mix together cream cheese and sugar with mixer until smooth. Add strawberries (thawed but not drained) and juice; fold in Cool Whip and let set overnight.
      ~Traci Nelson

Easy Chocolate Mist Cookies
 2 boxes milk chocolate cake mix
 2 sticks oleo—partially melted
 4 eggs
 Andes Mints
 Mix together first three ingredients; chill dough for 2 hours. Make uniform balls; place on a greased cookie sheet; bake at 350° 9 minutes. Place 1/2 of an Andes Mint on top of each cookie—swirl.
      ~Traci Nelson

Rhubarb Pie
 1 unbaked pie crust 
 3 eggs—slightly beaten
 3 Tbsp flour
 1 1/2 cups sugar
 1 Tbsp lemon juice
 3 cups rhubarb—cut fine
 Wash and cut rhubarb fine. Beat eggs and add flour, sugar and lemon juice—mix. Add rhubarb and mix. Pour into unbaked crust and bake at 400° for 10 min., turn oven to 350° for about 50 min. Test with knife to come out clean.
      ~Lucile Tanner

Ham Balls
2 1/2 lbs. ground ham  3 beaten eggs
2 lbs. ground chuck  2 cups milk
2 cups graham crackers, crushed
2 cans tomato soup       2 tsp. prepared mustard
1/4 cup vinegar        1/2 cup water
1 1/2 cups brown sugar
 Mix ground meat, crackers, eggs and milk; form into balls. Heat the sauce and pour over ham balls. Bake uncovered 1 1/2 hours at 350°. Baste and turn occasionally.
      ~Lucile Tanner

Fudge Pudding Cake
Dry Ingredients:
 1 cup flour   2/3 cup white sugar
 2 tsp. baking powder 2 Tbsp. cocoa
 1 small tsp. salt
Other Ingredients:
 1 cup milk   2 Tbsp. butter
 1 tsp. vanilla  1/2 cup nutmeats
 1 cup brown sugar 1/4 cup cocoa
 1 1/2 cups boiling water
 Sift dry ingredients three times. Then add milk, butter, vanilla and nutmeats. Pour into an ungreased 8” to 9” glass pan. Sprinkle top with brown sugar and cocoa. Pour boiling water over this. Bake at 350° for 50 minutes. Serve hot or cold with whipped cream or ice cream.
      ~Ruth Newkirk

Macaroni Salad
 1 lb. box curly macaroni—cooked
 3 lg. carrots
 1 med. onion
 1 pepper
 1 can condensed milk
 1 1/4 cups sugar
 2/3 cup vinegar
 1 cup salad dressing
 Cook macaroni according to package directions, drain. Chop carrots, onion and pepper. Mix all ingredients together. Refrigerate overnight. 
      ~Ruth Newkirk

South of the Border Salad
 2—15 oz. cans whole kernel corn
 2—15 oz. cans black beans, rinsed & drained
 1—10 oz. can diced tomatoes & green chilies,
 3/4 cup thinly sliced green onions
1/3 cup olive or vegetable oil     1 tsp salt
1/3 cup lime juice      1 tsp ground cumin
1 Tbsp minced fresh cilante
 In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
      ~Mark Cody

Apple Dumplings
6 apples, pealed & cored 4 tsp cinnamon
2 cups water   2 Tbsp butter
1 cup sugar   Pastry for 2 pie crusts
1/2 cup brown sugar
 Combine water and sugar in pan, bring to a boil. Lower heat and simmer for 5 minutes. Divide pastry for each apple. Place apple in center. Combine brown sugar, cinnamon & butter in bowl; stuff in middle of apples; pour sugar & water solution around apples. Fold pastry around apples. Bake in preheated oven 30-35 min. at 425°.
      ~Mark Cody

 1 beaten egg  1 tsp soda
 1 cup sugar  2 tsp baking powder
 1 cup sour cream  1/2 tsp salt
 1/2 cup whole milk 4 cups flour
 Dissolve soda in sour cream. Add sugar, sour cream, milk to beaten eggs. Add dry ingredients. Put out on floured surface; knead lightly. Cut off small amount in teaspoon, roll out in strips 6-7” long. Shape into figure 8. Bake at 375° until done.
      ~Mark Cody


Zucchini Chicken Casserole
2 pkg. Stove Top Stuffing
1 onion   3 cups diced, cooked chicken
2 carrots   1 zucchini, cubed
8 oz. sour cream  1 1/2 cups butter—melted
2 cans cr. chicken soup  salt
 Saute 1/2 cup onion & 1 cup shredded carrots in 2 Tbsp butter. Boil cubed zucchini in salted water until slightly tender. In a large bowl, mix together sour cream, cream soup, cubed chicken, and 3/4 cup melted butter. Add saute mixture and drained zucchini; stir well. Mix in 1 box of stuffing, seasonings & all. Spread in a 9” x 13” pan or very large casserole. Top with the other box of stuffing—dressing & seasonings. Drizzle 3/4 cup melted butter over top of stuffing. Bake at 350° degrees for 40-60 min. Recipe can be cut in half for a smaller casserole. 
      ~Edna Vaselaar

Breakfast Cinnamon Rolls
 1 pkg frozen cinnamon rolls with frosting
 1 can fruit pie filling—any kind
 Thaw rolls for about 1 hour. Cut each roll into fourths. Place in a greased pan (I use 15”x11” or they nearly overflow as they rise). Spoon pie filling over top of rolls. Cover with greased or sprayed saran wrap; let rise. Bake according to package directions in the a.m. and frost as usual when cooled a bit. I set our around 9 p.m., put in pan around 10 p.m. and bake around 7 or 8 a.m.
      ~Edna Vaselaar

Strawberry Dessert
Crust Ingredients: 
 1/4 cup brown sugar 1 stick margarine
 1 cup flour   1 cup nutmeats
Filling Ingredients:
 1—10 oz. pkg. frozen strawberries; thawed
 2 egg whites  1 Tbsp lemon juice
 1 sm. bowl Cool Whip 1 cup sugar
 Preheat oven to 325°. Mix crust ingredients together; pat in 9”x13” pan. Bake 30 min. Cool & crumble; save 1/4 for top of dessert. Beat strawberries, egg whites, lemon juice & sugar for 15 min. at high speed. Stir in Cool Whip & spread over crust. Sprinkle with remaining crust crumbs. Freeze overnight.
       ~Deb Prins

Spinach Salad
Salad Ingredients:
 2 bags spinach
 1 pt. strawberries
 2 granny smith apples—peeled & diced
 2 cans mandarin oranges—drained
 1/2 cup sliced almonds—carmalized
 To carmalize almonds: in small fry pan add almonds with 1/2 cup white sugar. Cook until sugar melts; watch closely. Next mix & toss spinach, strawberries, apples, oranges & carmalized almonds right before serving.
Dressing Ingredients:
3/4 Tbsp poppy seeds  3/4 cup sugar
1/3 cup apple cider vinegar  1 tsp dry mustard
1 tsp salt         1 cup vegetable, caniola or light olive oil
 Combine dressing ingredients. Toss dressing with salad right before serving or serve dressing on the side.
      ~Deb Prins

Granola Mix
1/2 cup butter   1 tsp cinnamon
1/2 cup brown sugar  1/2 tsp salt
1 1/2 cup honey   1/8 cup vanilla
    Melt together and pour over cereal mix below; stir.
Cereal Mix:
 4 cups oatmeal—regular or quick
 1 box Wheat Chex
 1 jar unsalted dry roasted peanuts
 Coconut as desired 
 Bake in 9”x13” pan 1 hour at 300°. Stir every 15 min. Cool on wax paper. May stir in raisins and M&M’s when cooled.
       ~Deb Prins

Cucumber Dip
 8 oz. sour cream
 8 oz. cream cheese—softened
 1/2 cup Miracle Whip
 1/4 cup Vidalia (sweet) onion—chopped
 Chopped cucumbers to taste
 Mix together first four ingredients; stir in chopped cucumbers to your desire. Serve on crackers.
      ~Deb Prins

Spring Salad
 2 cups mayonnaise
 1 cup white vinegar
 1 cup sweetened condensed milk
 1 cup white sugar
 2 lbs. Curly-Q Macaroni—cooked & drained
 Carrots, Green Pepper, Celery, Onion, Cucumber, Broccoli, Radish 
 Use chopped & fresh vegetables to suit your taste. Mix together first four ingredients; pour over macaroni & vegetables. Makes a very large batch.
       ~Deb Prins

Oatmeal Cookies
2/3 cup oleo   1 tsp baking soda
1 cup brown sugar  1 tsp vanilla
2 eggs    2 cups oatmeal
1 1/2 cups flour   1/2 cup nuts
2 tsp baking powder  1 cup raisins
 Preheat oven to 375°. Cream shortening & sugars; add eggs & vanilla; add flour mixed with baking soda & baking powder; warm raisins in microwave with 1 tbsp water; add oatmeal, raisins & nuts. Drop by teaspoonfuls on cookie sheet; bake until done.
     ~Marion B. Hansen

Hit & Miss Chocolate Cake
3 cups flour   1 tsp salt
1/2 cup cocoa   2 tsp soda
2 cups sugar   3 tsp vinegar
3/4 cup salad oil   1 tsp vanilla
2 cups cold water
 Sift dry ingredients into a large bowl. Make three holes in dry ingredients. To each hole add one of these: vinegar, salad oil, vanilla. Pour cold water over all and mix as little as possible. Bake about 30 min. at 350° in a greased & floured 9”x13” pan. Makes a real dark cake.
     ~Marion B. Hansen

Chicken Casserole
12 oz. Bow Tie Pasta—cooked, drained & rinsed
3/4 cup diced onion   1/2 cup diced red pepper
2 cups diced chicken   1/2 cup diced green pepper
 Mix above ingredients and pour into pan.
 Mix together & pour over above ingredients: 
2 cans cr. chicken soup  2 cups sour cream
   2 cups chicken broth
2 tubes Ritz crackers  2 Tbsp poppy seeds
 Sprinkle on top & drizzle with melted butter. Bake at 350° until bubbly—approximately 45 minutes. Can make 1/2 recipe as it makes a lot.
      ~Lynn Wilson

Oatmeal Bars
 1 cup brown sugar
 1/2 cup white sugar
 1 cup oleo—melted
 4 cups oatmeal
 Mix together and put in 9”x13” pan. Bake at 350° for 15 min.

 1 cup peanut butter
 1 pkg. chocolate chips—melted
Mix together and frost cooled bars.
       ~Bev Dau

Zucchini Bread
3 eggs    2 cups grated zucchini
2 cups sugar   3 cups flour
1 cup corn oil   1 tsp salt
2 squares chocolate—melted 1 tsp soda
1 tsp vanilla   1/4 tsp baking powder
 Beat eggs til light; add sugar & oil—mix well. Add melted chocolate squares, vanilla & zucchini. Sift flour, salt, soda & baking powder—mix well. Bake at 350° for 55 to 60 min. Makes 2 loafs.
       ~Bev Dau

Zucchini Casserole
1 cup cooked brown rice
1 cup cheddar cheese—grated
2 lbs zucchini, thinly sliced
1/3 cup parsley, chopped
1/2 cup green onion, sliced
1/4 cup olive oil
2-3 eggs, beaten
Salt, garlic salt or garlic powder to taste
1/2 tsp oregano, to taste
 Mix all ingredients together in a greased casserole & bake at 350° for 1 hour or until eggs are set & zucchini is tender.
      ~Ruth Ann Back

Coffee Cake
1 cup sugar   2 cups flour
4 eggs, beaten   1 tsp baking powder
1 cup salad oil   1 can cherry pie filling
 Mix together sugar, eggs, oil, flour, & baking powder. Spread 1/2 the mixture in a greased 9”x13” pan. Spread 1 can cherry pie filling over this. Spread the remaining mixture over pie filling. Sprinkle with sugar, cinnamon & nutmeg. Bake 30 minutes at 350°. Drizzle powdered sugar frosting over the top.
      ~Ruth Ann Back

 2 lemons
 1 1/2 oranges
 1 cup sugar
 Water & ice to fill 2 qt. pitcher
 Squeeze the juice & pulp from the lemons & oranges. Place in a 2 qt. pitcher; add sugar; fill pitcher with water & ice to top. Stir to blend. Use extra slices of lemon for a garnish. Makes a great summertime thirst quencher.
      ~Rita Harms

Buttermilk Brownies
2 cups sugar   2 sticks margarine
2 cups flour   1/2 cup buttermilk
4 Tbsp. cocoa   1 tsp. baking soda
1 cup water    2 eggs
 Blend sugar & flour together. In a microwave safe pan, melt the margarine & water together. When melted, add cocoa to liquid. Pour over sugar & flour mixture. Mix to blend then add remaining buttermilk, soda & eggs. Pour in 11”x18” pan. Bake at 350° for 25 min.
6 Tbsp. milk   6 Tbsp. margarine
1 1/4 cup sugar   1 tsp. vanilla
1/2 cup milk chocolate chips
 Bring to a rolling boil. Remove from stovetop & stir in vanilla & chocolate chips.
     ~Rita Harms

Pork Chop Casserole
 4 Iowa pork chops
 1 can cr. mushroom or celery soup
 1 box pork Stove Top dressing
 1 pkg. or jar pork gravy
 Brown pork chops & put in greased 9”x13” pan. Top with can of soup, divided on top of each chop. Mix 1 box of pork Stove Top dressing according to directions. Place on top of chops & soup. Mix 1 pkg. pork gravy or use jar of gravy & pour over chops. Bake covered for 1 hr. at 325°.
      ~Pat Fuhrman

Veggie Dip
 1 cup Hellmann’s Mayo
  (only Hellmann’s will work)
 1 cup sour cream
 2 Tbsp. dill weed
 2 Tbsp. parsley flakes
 2 Tbsp. minced onion
 2 Tbsp. Lawry’s Seasoned Salt
 Mix together and serve with veggies or chips.
      ~Pat Fuhrman

Overnight Coffee Cake
2 cups all purpose flour  1 cup sugar
1 tsp. baking powder  1 cup brown sugar
1 tsp. baking soda   2/3 cup butter or oleo
2 tsp. cinnamon   2 eggs
1/4 tsp. salt           1 cup buttermilk or sour crea        
1 cup apples, peeled, cored & chopped
 Mix flour, baking powder, soda, salt & cinnamon in a bowl. Cream sugars & butter; add eggs, buttermilk & flour mixture. Fold in apples; put into a 9”x12” greased pan. 
1/2 cup brown sugar  1/2 cup walnuts
1 tsp. cinnamon
 Combine above ingredients; place on top of batter; cover with foil & refrigerate overnight. Next morning let stand uncovered 30 min. Bake at 350° for 45 min. Frost with powdered sugar frosting.
     ~Florence Hoftyzer

Scotch Crunchies
1 cup margarine   1 tsp salt
1 cup salad oil   1 tsp baking soda
1 cup brown sugar  3 1/2 cups flour
1 cup white sugar  1tsp. cream of tarter
1 egg     1 cup quick oatmeal
2 tsp. vanilla  2 cups Corn Flakes—crushed
3/4 cup Rice Crispies—crushed
 Cream together oleo, oil & sugars. Beat in egg & vanilla; add dry ingredients. Drop & flatten slightly on cookie sheet. Bake at 350° for 10-12 min.
     ~Florence Hoftyzer

Rhubarb Pudding
 1 cup sugar  1/2 cup shortening
 1 egg    1 cup flour
 1/2 tsp. salt  2 tsp. baking powder
 1/2 cup milk  3 cups rhubarb
 1/2 cup sugar  1 cup boiling water
 Cream together 1 cup sugar, shortening and egg. Add flour, salt, baking powder and milk. Mix and spread into a 9” x 9” pan. Mix together rhubarb and 1/2 cup sugar. Dump this mixture onto top of batter. Dot with butter and pour boiling water over top. Bake at 350° for 45-50 min.
      ~Beth Fuhrman

Corn & Macaroni Casserole
 1 cup macaroni, uncooked
 1 stick margarine
 1 cup Velveeta Cheese, cubed
 1 can whole kernel corn
 1 can creamed corn
 Grease 9” x 13” pan. Place ingredients in pan. Bake at 350° for 1 hour.
      ~Beth Fuhrman

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