Ingredients:
Preparation: Mix dry ingredients in separate bowl and add to wet ingredients.
Bake in greased bread pan at 350 degrees for 1 hour.
From the kitchen of: Bonnie de Arteaga
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Ingredients:
Preparation: Mix liquor and juices, chill. Add 7up last, along with garnishes.
From the kitchen of: Hans & Frieda Bieri
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Ingredients:
Preparation: Wash, core, and quarter apples (do not peel). Combine apples and apple juice in lightly oiled crock pot. Cover and cook on low for 10-18 hours or on high for 2-4 hours.
When fruit is tender, put through a food mill to remove peel. Measure cooked fruit and return to crock pot.
For each pint of sieved cooked fruit, add: 1 cup sugar, 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp cloves. Stir well.
Cover and cook on high for 6-8 hours, stirring about every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Add sauterne (optional) for the last hour of cooking.
Spoon into hot sterilized jars and process according to standard canning methods.
Yield: About 5 half-pint jars.
From the kitchen of: Bonnie de Arteaga
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Ingredients:
Preparation: Mix all ingredients. Toss with greens, tomatoes, and cucumbers.
From the kitchen of: Grandma Joey Bieri
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Ingredients:
Preparation: Combine all ingredients and pack into loaf pan.
Bake 45 minutes at 350 degrees – OR – Microwave 20 minutes on high.
From the kitchen of: Bonnie de Arteaga
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Ingredients:
Preparation: Prepare 9″ pie shell if needed. Saute mushrooms and onions slowly in butter. Combine them with spinach, swiss cheese, and eggs. Add milk and seasonings. Stir and pour into pastry shell.
Bake 40 minutes at 350 degrees.
From the kitchen of: Becky Bieri
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Ingredients:
Preparation: Unroll paper from each tamale, and line the bottom of a loaf pan with tamales. Layer on remaining ingredients in order and microwave until bubbly hot.
From the kitchen of: Bonnie de Arteaga
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Ingredients:
Preparation: Trim beef well and cut into 1″ cubes. Place in crock pot with all soups and stir well. Cook on “low” for 18-24 hours, skimming fat and stirring occasionally.
Add oats one hour before serving to thicken the sauce. Add Kitchen Bouquet for a rich brown color. Stir and press against sides to break meat into shreds.
Serve over egg noodles or on rolls.
Can be kept hot for a long time without losing quality.
From the kitchen of: Bonnie de Arteaga
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Ingredients:
Preparation: Slice onions into rings and slowly saute them with the butter and sugar, around 15 minutes. Add beef broth plus 2 broth cans full of water. Shake in worcestershire sauce and paprika.
Serve topped with a slice of toasted french bread and swiss cheese. Broil to melt and slightly brown the cheese.
From the kitchen of: Bonnie de Arteaga
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Ingredients:
Preparation: Preheat oven to 425 degrees. Stir dry ingredients together well. Mix egg, milk, oil; add to dry ingredients. Stir only until mixed (the less stirring, the lighter the bread).
Pour batter into greased loaf pan.
Grandma always used a cast-iron skillet. To do this, pre-heat the skillet on stove burner until hot. Spray with cooking spray and pour in batter.
Bake 20-25 minutes or until done. Remove from oven and turn out of pan.
From the kitchen of: Grandma Joey Bieri
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