Laundry Soap

Tired of spending large amounts of money on laundry soap?  Then this recipe is for you!

1 bar Fels-Naptha Soap
1/2 c. Borax
1 c. Washing Soda  (This is NOT the same as baking soda.)
5 gallon bucket with lid
1 gallon containers...used milk jugs or whatever
Water

1.  Grate the bar of soap.  Put grated soap into 4 cups of hot water and stir continuously over medium heat until soap has all dissolved and melted.
2.  Fill the bucket half full with hot water, then add the soap mixture, Borax and Washing Soda.  Mix well.
3.  Fill the bucket to the 5 gallon mark and stir it again.  Put on the lid and leave it overnight.

By morning, the soap should have thickened into a gel.  Stir it, then use a funnel to pour it into the it into the one gallon containers.  Fill each one half full with the soap and fill the remainder of the container with water.  Put on lid and then shake it to mix.

Use 3/4 c. per load of wash.  Works for regular or high efficiency washers.  Always shake well before using.

Canadian Cheese Soup

I don't know why it is called 'Canadian'...but it's good soup.  The recipe was one served at a place called The Beanery in Cache Junction, Utah.  Cache Junction was a railroad town with restaurants, hotel, bank and more.  Now it is mostly gone.  The recipe surfaced when we were putting together an exhibit about the coming of the railroad to Cache Valley for the local Pioneer Museum.

1/2 c. finely chopped onion
1/4 c. butter or margarine
1/2 c. flour
4 c. milk
4 c. chicken broth
1/2 c. finely diced carrots
1/2 c. finely diced celery
dash of salt
dash of paprika
1 c. sharp cheese, diced  (processed or regular cheese)

Cook onion in butter until tender but not brown.  Blend in flour.  Add milk, broth, carrots, celery, salt and paprika.  Cook over medium heat until mixture thickens and bubbles and vegetables are done.  Reduce heat, add cheese and stir to melt.  Simmer 15 min.   Serves 8

note:  I find it best to have veggies precooked, then add cheese until melted and remove from heat immediately.

Lebkuchen

by Nancy

2 1/2 c. flour
7/8 c. almond flour
2 t. ground ginger
1 t. ground cinnamon
1/2 t. baking soda
1 t. baking powder
pinch of ground cloves
pinch of grated nutmeg
pinch of black pepper
1/3 c. butter
7/8 c. honey
1 lemon...grated zest

Icing
3/4 c. powdered sugar
1 egg white, beaten

350ºF for 15 min.

Combine dry ingredients and set aside.  Heat the honey and butter in a pan over low heat until butter melts, then pour into the dry ingredients along with the lemon zest.  Mix well.  Cover and leave to cool.

Roll dough into about 30 balls, a little over an inch in diameter, then flatten each one slightly.  Place on trays lined with parchment paper and then bake.

When cookies are cool, dip the top of each cookie into the icing mixture, then let dry before storing.

Pfeffernusse

by Nancy

4 c flour
1 t. baking powder
1/2 t. baking soda
1 t. ground white pepper
1 t. cinnamon
1/2 t. cardamom
1/2 t. ginger
3/4 t. salt
3/4 c. butter, softened
1 1/4 c. packed brown sugar
2 eggs
3/4 c. finely chopped almonds (optional)

Combine dry ingredients and set aside.  In separate bowl, beat butter and sugar together.  Add eggs one at time, beating well after each addition.  Stir in dry ingredients 1/2 c. at a time.  Add almonds.
Roll into 1 inch balls and arrange 1 inch apart on ungreased baking sheet.  Cool and store in airtight container for 3 days to mellow flavors.

Paying homage to our German roots....

350ºF for 11-14 minutes

Double Chocolate Raspberry Chunk Cookies

by Kathleen Provow

2 c. flour
1 1/3 c cocoa powder
1 t. baking soda
1 1/4 c. softened butter
1 1/2 c. packed brown sugar
1/2 c. sugar
2 eggs
1 T. vanilla
1 bag dark chocolate chips or equivalent
1 1.25 oz bag freeze dried raspberries

1.  Sift dry ingredients together
2.  Cream butter and sugars together, then add eggs and vanilla,  Mix well.
3.  Mix in dry ingredients
4.  Add in chocolate chips
5.  Smash raspberries a bit so they are in pieces and then add.
6.  Refrigerate dough until it is cold
7.  Shape into balls, then bake on ungreased baking sheet for 10-11 minutes at 350ºF.

German Potato Salad

2 lbs. red potatoes, diced
1 onion, diced
1/4 c. vinegar
1/4 c. olive oil
2 T. sugar
1 T. Dijon mustard
1 t. salt
1/2 t. pepper
1/4 c. chopped parsley

Boil potatoes until tender then drain.
Saute onion, then whisk in vinegar, olive oil, sugar, mustard, salt and  paper and heat through.
Pour sauce over cooked potatoes, the toss with parsley.
May be served warm or cold.

Rhubarb Pudding Cake

source unknown

2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

Instructions
Cover the bottom of an 8 or 9 inch square pan with rhubarb.
Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top.
 

 Bake at 375 degrees for 45 minutes.