Grandma's Kitchen

Wisconsin State Farmer


Grandma's Kitchen

** shared by Jessica Patzoldt
8-oz tube crescent roll dough
1/2 lb. deli sliced ham
2 tbsp. Dijon mustard 
8 oz. sliced Swiss cheese 
4 tbsp. butter, melted 
1/4 tsp. garlic powder 
2 tbsp. chopped parsley 
1 tsp. poppy seeds

Preheat oven to 350°. Grease an 8-x-8" baking pan with cooking spray.

On a lightly floured surface, unroll dough and separate the sheet into rectangles.

Pinch the perforations to seal.

Spread mustard onto each rectangle. Top with sliced ham and cheese.

Starting with one short side, roll up each rectangle. Pinch edges to seal.

Cut each roll into 5-6 slices. Place cut side up in baking pan.

In a small bowl, whisk together melted butter, garlic powder and parsley. Brush over pinwheels, then sprinkle poppy seeds on top.

Bake for 12-15 minutes, until the rolls are golden.


** shared by Joyce Speeter

1 pound fresh strawberries, quartered
4 kiwis, peeled and diced
2 mangoes, diced
2 bananas, sliced
12 oz fresh blueberries
2 tablespoons honey
1 lime, juiced

1. Place sliced fruits in a large salad bowl.
 2. In a small bowl mix honey and lime juice. Pour syrup over the fruit and mix.
 3. Enjoy!

Linda’s Note: Refrigerate any leftovers, covered.  I think this is a wonderful and healthy treat at this time of year.  You can vary with other fruit to suit your taste!  …  Also, a half-recipe of this still makes quite a bit!


** also from Joyce S.
4 red potatoes
1/2 cup butter, melted
1 cup cheddar cheese, shredded
2 eggs, whisked
1/4 cup chives, chopped
1 tbsp garlic salt
1 tsp oregano
1/2 tsp pepper

Preheat oven to 400°.

Peel and grate the potatoes.  Drop shredded potatoes into a large bowl of ice water to remove surface starch. ---  Strain or squeeze potato shreds and transfer to a large bowl.

Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.

Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.

Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.

Serves 9.


1 lb Lean ground beef 
1 cup coarsely-chopped onion 
1/2 cup coarsely-chopped green pepper 
2 tbsp Ketchup 
1/4 tsp salt 
1/2 tsp dry mustard 
1-1/2 cup cooked rice 
1 cup milk 
1 can cream of mushroom soup 
1-1/2 cups shredded Cheddar cheese 
1 tsp Worcestershire sauce 
2 cups corn flakes, coarsely crushed 
3 tbsp butter, melted

Saute beef, onion and green pepper in a large frypan until meat is browned; drain off any fat.

Blend in ketchup, salt and dry mustard. Turn meat mixture into a 2 quart round casserole; spread rice on top.

Gradually stir milk into mushroom soup. Stir in cheese and Worcestershire sauce. Pour over meat and rice layers.

Combine crushed corn flakes and butter; sprinkle evenly over casserole.

Bake in preheated 375 degree oven 35 to 40 minutes or until hot and bubbly.

Makes 6 servings.


1 can Hominy
1 can pinto beans 
1 can garbanzo beans 
1 can kidney beans 
6 oz tomato sauce 
1 pkg dry chili, or taco seasoning mix

Put the beans in large pan.  Add tomato sauce, and seasoning mix.  Stir well. 
Heat and eat.

You can sprinkle cheese on top before serving.  I also suggest sliced black olives, maybe sour  cream, etc.  You can choose another kind of bean if you don’t care for some listed. -- Linda