by Laurie | Jan 7, 2014 | Main Dishes
2 eggs
2 T. all-purpose flour
1/4 t. baking powder
1/2 t. salt
1/4 t. pepper
6 medium potatoes, peeled and shredded
1/2 C. finely chopped onion
vegetable oil to coat the pan
In a large bowl, beat together the eggs, flour, baking powder, salt and pepper. Mix in potatoes and onion.
Heat oil in a large skillet or I used a large nonstick cooking griddle and just brushed a little oil on it. In batches, drop heaping tablespoons of the potato mixture onto the skillet. Press to flatten. Cook about 3 min. on each side, until cooked through and lightly browned. While waiting to complete the batches you can put the pancakes on a cookie sheet in a 250 degree oven to hold them until all are ready to serve. Top with applesauce and sour cream.
Serves 6
by Laurie | Jan 7, 2014 | Main Dishes
1 lb. ground beef
1 can Chicken Gumbo Soup
1/4 C. chopped onion
3-5 T. brown sugar
salt and pepper to taste
1/2 C. cheese curds, ground in a food processor
lefse rounds (if the rounds are large you can use a 1/2 for each Kling)
Brown the onions in butter or oil, add beef and brown. Add salt and pepper to taste and add soup and brown sugar. Simmer until most liquid is gone.
To put together: Use lefse as your base and add the meat mixture and cheese to the middle, tuck in ends and roll up.
Can use tomatoes, lettuce and mild taco sauce to make it more like a taco.
by Laurie | Dec 23, 2013 | Christmas Recipes
1 C. crushed vanilla wafers
1 C. confectioners sugar
1 C. chopped pecans
2 T. cocoa
2 T. light corn syrup
1/4 C. bourbon
1/4 C. granulated sugar
Combine vanilla wafer crumbs, confectioners sugar, pecans and cocoa. Add corn syrup and bourbon and mix well. Shape into 1-inch balls and roll in granulated sugar. Makes 2 dozen. You can use rum or brandy in place of the bourbon.
by Laurie | Mar 14, 2013 | Main Dishes
2 lb. ground beef
1/2 onion, chopped
1 t. ground black pepper
1/2 t. garlic salt
2 1/2 C. tomato sauce
1 (8 oz.) jar Pace Picante (mild or medium)
1 pkg. Williams Original Chili seasoning
1 (15 oz.) can light red kidney beans
1 (15 oz.) dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion and saute until cooked through. Drain grease.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
Servings: 8
The medium picante is just perfect for us but it has quite a bit of heat. For company, I make a batch with the mild picante so it’s more crowd friendly for those who like flavor but little heat.
by Laurie | Mar 14, 2013 | Bars, Desserts
2 1/3 C. all-purpose flour
2/3 C. packed light brown sugar
3/4 C. (1 1/2 sticks) butter
1 egg, slightly beaten
2 C. (12 oz. pkg.) semi-sweet chocolate chips, divided
1 C. coarsely chopped nuts (walnuts or pecans)
1 can (14 oz.) Eagle Brand Sweetened Condensed milk
1 3/4 C. Skor English Toffee bits, divided (I use Heath since Skor is hard to find)
Heat oven to 350 degrees. Grease a 13×9 baking pan. In large bowl, stir together flour and brown sugar. Cut in butter until mixture resembles course crumbs. Add egg and mix well. Stir in 1 1/2 C. chocolate chips and the nuts. Reserve 1 1/2 C. of this mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour Sweetened Condensed milk evenly over hot crust. Top with 1 1/2 C. toffee bits. Sprinkle remaining crumb mixture and remaining 1/2 C. chocolate chips over the top. Bake for 25-30 minutes or until golden brown. Sprinkle remaining 1/4 C. toffee bits over the top. Cool completely and cut into bars. Makes about 36 bars
*I usually use the fat-free Sweetened Condensed milk and it works fine. I’ve used Heath toffee bits with chocolate or just the plain English toffee bits and both are fine but the ones without chocolate will be closer to the original recipe.
