I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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I really enjoy the all-in-one dish type meal, they are usually satisfying and warm you up in this cold weather. I made casseroles a lot when we were raising our family. I stretched the meat and along with a bread, salad and dessert filled up those hungry growing boys, which was a challenge! This recipe comes from the Trinity Lutheran cookbook from Blue Earth over 50 years old.
9 inch square baking dish
Place the following ingredients in layers:
1 lb. raw hamburger mixed with 1 can undiluted tomato soup,
spread in the bottom of the dish
1 cup thinly sliced celery, can add some chopped onion
If you wish 1 layer thinly sliced raw carrots, 1 1/4 cups
1 layer raw potatoes, sliced very thin, about 4 medium potatoes
Top these layers with one can undiluted cream of mushroom soup.
Bake at 350 degrees for 1 1/2 hours, uncovered.
Have a great week!
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Today I am sharing my favorite sugar cookie recipe with you. I have had the recipe for a long time, so some of you probably already have it. They are easy. It makes a lot and they are so good with a cup of tea on a cold winter’s day, or with a glass of milk.
Melt in Your Mouth Sugar Cookies
1 cup powdered sugar
1 cup granulated sugar
1 cup margarine or butter
1 cup vegetable oil
1 tsp. salt
1 tsp. soda
1 tsp. cream of tartar
1 tsp. vanilla
4 cups plus 4 tbsp. all purpose flour
Cream together sugars, oil and butter, add eggs and vanilla. Mix well. (I use my electric mixer) Add dry ingredients. Refrigerate dough until firm, about an hour. Roll into balls and flatten with the bottom of a glass dipped in additional sugar. Bake at 350 degrees for 12-15 minutes, until brown at edges.
Stay warm and safe. Have a great week!
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I baked for the Lakeview Methodist care center coffee cart this weekend, every afternoon Monday thru Friday the coffee cart makes the rounds to the residents offering coffee, juice, cookies, bars or the like. Some of our local churches, Lakeview auxiliary members and caring volunteers sign up to provide these goodies. The residents love the home baked treats, perhaps it reminds them of when they were able to bake or maybe it gives them a warm feeling knowing there are people in the community who care enough about them to provide the goodies. The Lakeview kitchen staff can also bake cookies but they just aren’t the same as home baked. Yesterday I made some bars that my Mom used to bake frequently that I hadn’t made for a long time, they have simple ingredients that one usually has on hand, an oldie but a goodie as the saying goes!
Chocolate topped Oatmeal Bars
1 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
2 egg yolks, or I just use one whole egg
1 cup + 1 tablespoon flour
1 cup quick oatmeal
1/2 pkg. milk chocolate chips
Cream butter with sugars, add egg, mix well, stir in flour and oatmeal. With a wet hand press dough evenly into a greased 9x13 inch pan. Bake at 350 degrees for 20 minutes, or until edges are just becoming brown. Immediately after taking from the oven scatter the chips on top of the hot bars, set back into the over for a minute or two, then spread melted chips as you would frosting, cool and cut into bars. Stay warm and have a great week!
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Love my Crockpot!
I love to use my crockpot, it makes cozy dinners in the winter, and in the summer I can use it instead of my oven to keep my kitchen cooler. One of the easiest, heartiest meal I make with my crockpot is what I call crockpot stew. I never brown the meat first, just toss everything in the pot and 6-8 hours later a hearty, delicious dinner is ready to eat. Its one of Pa Lloyd’s favorites I hope you enjoy it too.
Crockpot Beef Stew
1 lb. beef stew meat
1 medium onion chopped
3 medium carrots, peeled and sliced
10 oz. frozen peas or 1/2 of a 16 oz. bag
3 medium peeled cubed potatoes
1 can tomato soup undiluted
salt and pepper to taste
1 tablespoon dried parsley flakes
1 bay leaf, optional
Place all ingredients in the crock pot pouring the soup on last. Give it a stir, then cook on high for 6 hours or on low for 8-10 hours. The tomato soup won’t look like tomato soup when its done. It will look more like gravy. Don’t add water, it will be plenty juicy from the veggies and soup.
It sounds like our temperatures will be dropping at the end of the week, this dish should hit the spot!
Have a good week!