Way to go Martha, 2 recipes from one!  These are sure to be a hit with both those who have vegetarian tastes and carnivores like me.   Thanks so much for helping out on this fun project….

A GREAT BIG FRIDAY HELLO, to all Classmates, and a VERY SPECIAL THANK YOU to Sharon "KC" Collins Hummel and Judy Koscielski Zwemke for responding so quickly to Vic’s note regarding our Class Cookbook Forum.  Within hours of Vic’s posting his note, these LADIES hit the keyboard and fired off some very NIFTY recipes to add to our Class Cookbook Collection.   For all the remaining Class of 64 LADIES AND our Class GENTS, who have yet to give up a treasured recipe, NOW is the time to JOIN the ranks, of those who have delivered the goods and,  make YOUR contribution!  Now READ  and  ENJOY

Glass Candy
List Ingredients:

½ C Water
2 C sugar
½ C white corn syrup
Cinnamon oil (Can usually get this at your local drug store. Our supermarkets don’t carry it. Can substitute other flavored oils as well)
Red or green food coloring
Powdered sugar

Tools
Candy thermometer


Instructions

generously dust a large cookie sheet with powdered sugar.

Put all ingredients in a sauce pan; boil without stirring until it reaches 290 degrees. Take off heat and add up to ¾ tsp cinnamon oil and 3 drops red/green food coloring. Stir. Pour onto cookie sheet dusted with powdered sugar. Generously dust top of candy with powdered sugar. Let cool and break into pieces.

NOTE: Be sure you keep face away from pan when adding the cinnamon oil and do it under stove hood if possible. It is very strong and can burn eyes and face!

Got this one years ago from a friend I worked with. This is another one of Justin's favorites. It travels well and I sent him a bunch when he was "away on business" for the USAF.
 

Grandma Danielson’s Kumla

List Ingredients:
5 large ham hocks or about a 5# spiral cut ham
5 lb bag of potatoes run through a meat grinder (do not use food processor. It makes them too wet)

For each 2-3 C potatoes add the following:
1.5 tsp Salt
1.5 to 2 C oatmeal (NOT quick oats)
1 C flour
1 tsp baking soda (many recipes don’t call for this but it makes them lighter)
Pepper to taste


Instructions:
Boil ham in large kettle for 4-6 hrs to flavor the broth. Place rack or plate upside down in the kettle to keep the kumla balls from sticking to the bottom.

Mix all other ingredients together and form into loose balls about the size of a tennis ball. Drop into the boiling broth. Cover, lower the heat and boil for about half an hour or till they rise to the top of the kettle.

As my Grandpa used to say you may need to “test one (or two) along the way to be sure they’re done”. I remember him hovering near the stove not unlike a vulture waiting for a taste....or until Grandma told him "Daniel get out of here." LOL If you made the balls loose enough some of them will fall apart slightly making a wonderful thick gravy broth to put over the kumla when served. Can also be eaten with butter.

NOTE: Vary this by grinding up some of the ham and mixing it with the other ingredients before forming the kumlas. This is a Norwegian dish often served Christmas Eve.
 

Great-Grandma Dutler’s Graham Cracker Pudding

List Ingredients:

2 beaten egg yolks
½ C sugar
½ C milk
1 package Knox gelatin
¼ C cold water to dissolve gelatin
2 egg whites
1 C whipped cream
10 graham crackers rolled into crumbs
3 tbsp melted butter
3 tbsp brown sugar


Tools
9 x 13 baking pan


Instructions:

Butter an oblong 2” deep pan.

Boil together egg yolks, sugar and milk. Soak gelatin in cold water 5 minutes – then stir into hot custard. Set aside to cool. Add beaten egg white and whipped cream. Mix cracker crumbs, melted butter and brown sugar. Put brown sugar mixture in and pour 1st mixture over it. Put crumbs on top. Refrigerate till set and serve.

This is a favorite in Don's family. The cousins all scramble for it down to the last bite. If Grandma Hummel is coming to anyone's house she MUST bring Graham Cracker Pudding and the requisite Sugar Cookies. Lots of great memories popped to the surface as I've been typing these recipes.
 

Lark’s Enchiladas
Makes 8

List Ingredients:

8 Flour Tortillas
1.5 lbs ground beef
4 cans enchilada sauce*
5 C cheddar cheese (I bump that up to about 5)
Tomato with jalapeno sauce (or taco sauce with jalapenos)
1 onion chopped
Garlic, salt, pepper and pizza peppers to taste.

Instructions

Brown hamburger, onion, garlic, salt, pepper and pizza peppers. Add jalapeno sauce and ½-1 can enchilada sauce and heat. Put meat on the tortillas, add lots of cheese, roll up and lay in 9”x13” pan. Pour rest of enchilada sauce over the tortillas and cover with cheese. Bake at 350 degrees about 30 minutes.

NOTE: This recipe is from a USAF friend stationed with us at McCoy AFB, Orlando, FL, 30+ years ago. My husband was advisor to ISU's Rodeo Team for close to 40 years. When the group was small we used to have them over to the house for supper. Tears would be running down their cheeks, they'd be sniffin' and beggin for more. *You can modify the "intensity" by using mild, moderate or hot enchilada sauce.

Mom’s Deviled Eggs
Makes 24 (There's no point in making less at our house)

List Ingredients:
12 eggs boiled and cooled
1/2 C salad dressing (NOT MAYO)
2 tsp apple cider vinegar (apple cider vinegar is very important)
2 tsp mustard
1 tsp salt
Pepper to taste

Instructions
Slice eggs lengthwise and remove yolk. Place whites in egg tray or whatever you’re serving them from.

Put yolks in bowl or food processor and mash.
Add all other ingredients and blend well
Dip yolk by spoonful back into the whites
Garnish with paprika or chili powder

Chill and serve. The recipe can be divided to make smaller numbers of eggs. For fancier eggs place yolk mixture in cake decorating bag and use fancy tip. Squeeze yolk mixture into eggs.

Heather and Justin could just able live on these. And, now the grandkids are really into them. I always know what I'll be taking to family get togethers!

Sandy’s Baked Rice


List Ingredients:
2 cans beef consommé
1 stick butter
1 med onion chopped (or equivalent of dried chopped onion)
1 c uncooked rice (do not use instant rice)

Instructions:
Sauté onion in butter. Pour into 2 quart casserole and stir in rice. Bake 1 hour at 400.

NOTE: Vary this by changing the consommé to cream of chicken, mushroom, or cheese soup and placing strips of chicken in the mixture for a main dish.

I got this recipe from a fellow air force wife, Sandra Parrish, 36 yrs ago. We’re still making it and think of her and her husband, Kiff, with whom my husband was stationed at McCoy AFB, Orlando, FL. It’s now going through the second generation of USAF warriors and has moved to the Army National Guard with our daughter, Heather's husband. It's a must have whenever the kids are home.

Well done Sharon, the recipes are super and the short story that follows each recipe is very interesting and worthy of noting! 

Thank you again! 

Is there anyone who does not have at least one Crock Pot, I think not!  And that’s a good thing, because here comes a great recipe from Judy Koscielski Zwemke that will have you getting YOUR POT ready!

Crock Pot Swiss Steak

Submitted by:   Judy Koscielski Zwemke

Dredge each piece of steak with flour.

Fry in olive oil (or your choice) until crisp.

Layer in crock pot in this order.

Steak - sliced onions - cream of chicken soup (part of a can)

Repeat layers

Cook on low all day or high for half a day.

Really yummy and easy.

Thank you again Judy for stepping up to the plate (in this case) I mean the CROCK POT and offering up another one of your mouth watering recipes.