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920 Powell St. N., Big Lake, MN 55309
1/2 c. unsalted butter
5 med. potatoes, scrubbed
1. Melt butter in foil-lined 101/2x151/2-inch jelly roll pan.
2. Sprinkle a thin layer of Parmesan cheese over butter.
3. Cut potatoes in half lengthwise and place in pan, skin side up. Season with salts and paprika.
4. Spoon some of the butter over top and add more seasoning.
5. Bake uncovered at 350 degrees for 1-11/2 hours or until crispy.
1 c. uncooked rice
8 oz. fresh mushrooms, sliced
1-2 cloves garlic, crushed
2-3 onions, finely chopped
1/4 c. butter
1. Cook rice as directed on package; drain.
2. Saute mushrooms, garlic and onions in butter until soft but not overcooked.
3. Add vegetables to rice, and season to taste.
4. Mix well and place in 61/2-cup ring mold.
5, Bake at 350 degrees for 30 minutes.
6. Invert on serving plate. Fill center with your favorite cooked vegetable.
*Linda's note: I use the bottled garlic juice. I like cooked California vegetables in the center of this mold. If you add a cheese sauce to it, you will really have something great!
1 c. raisins
1 c. water
1/2 c. oil
1 c. sugar
1 egg, slightly beaten
13/4 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 c. chopped nuts
2 c. powdered sugar
1/4 c. butter, melted
1. Combine raisins, water and oil and bring to a boil. Cool to lukewarm.
2. Stir in sugar and egg.
3. Sift dry ingredients together, and add to raisin mixture.
4. Fold in nuts.
5. Pour into greased 9x13-inch pan. Bake at 350 degrees for 25 minutes or until bars spring back when lightly touched. Cool.
6. For frosting, in a small bowl, mix powdered sugar and butter. Add enough lemon juice to make smooth spreading consistency, and frost bars.
3 c. flour
3 c. quick oatmeal
21/4 c. brown sugar
11/2 tsp. baking soda
3/4 tsp. salt
2 c. butter, melted
3 c. chocolate chips
11/2 c. chopped pecans
2 (12oz.) jars caramel ice cream topping
6 tbsp. flour
1. Mix 3 cups flour, oatmeal, brown sugar, soda and salt with butter.
2. Press half the mixture into a greased 111/2x16-inch jelly roll pan.
3. Bake at 350 degrees for 10 minutes. Sprinkle with chocolate chips and pecans.
4. Mix caramel topping with 6 tablespoons flour and drizzle over chips.
5. Sprinkle remaining batter on top and pat down.
6. Put pan on a large cookie sheet. Bake at 350 degrees for 20 minutes.
7. Cool and cut into 1-inch squares.
2 pkg. crescent rolls
2 (8 oz.) pkg. cream cheese
1/3 c. mayonnaise
1 tsp. dill weed
1 tsp. onion salt
Vegetable(s) of choice cut in small pieces
1. Crust: Spread crescent roll dough into a greased jelly roll pan (15x10 1/2 inches). Bake about 10 minutes (time may vary) at 350 degrees.
2. Combine cream cheese, mayonnaise, dill, onion salt, a little olive juice and dash of garlic salt.
3. Top with your choice of vegetables (tomatoes, cucumber, celery, carrot, black olives, green onions, cauliflower, etc.), and then sprinkle top with cheddar cheese.
*Note: Cut crust into squares after you top with cream cheese; then arrange vegetable on top — works better and looks a lot nicer.
2 c. flour
3/4 c. sugar
1 large egg
1/2 tsp. baking soda
3/4 c. soft butter
1/4 c. honey
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. orange extract
1 c. powdered sugar
2 tbsp. milk
2 tsp. orange extract
1. Mix together preceding ingredients.
2. Drop onto greased cookie sheet.
3. Bake at 375 degrees for 7 to 10 minutes.
4. Frost warm cookies with glaze.