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Anna Aughenbaugh

Now and then my husband will ask, as did our kids when they were growing up, “Please make some ‘old’ recipes.” It seems as though I have been addicted to saving and fixing new recipes for years. If a new recipe didn’t meet with approval, the kids got to tear it up, assuring that it wouldn’t be served again. Our children got to pick what they wanted for their birthday meals and our youngest son always chose these recipes.
    The hamburger rice pie can be assembled in the morning, ready to be baked an hour before it is to be served. If the hamburger isn’t very lean, I cook it until almost done, and then drain off the fat. I often cook extra rice to have on hand to make rice pudding or to add to soup.
    Our daughter-in-law has cancer; one way I can help her is to provide meals that she can use on the days when she has doctor appointments. These recipes are always welcome.
    We all like the Copper Pennies, and it is a good way to use fresh carrots. It calls for ingredients that are usually found in the pantry and will keep for three to four days.
    We feel that no meal or coffee break is complete without dessert. I make small cookies because, no matter the size of them, I always want to eat two. These cookies are full of nutritious ingredients; the applesauce in them cuts down on the amount of shortening that is needed. They freeze well, and when my stash of them in the freezer gets low it is time to make more. If you aren’t fond of raisins, they can be omitted, just add more chocolate chips and/or peanut butter chips. If you don’t have a heavy duty mixer, use your clean hands and a sturdy spoon to mix in the dry ingredients.

Hamburger Rice Pie
1 lb. lean ground beef
½ cup fine dry bread crumbs
¼ cup chopped onion
¼ cup chopped green pepper
¼ tsp. black pepper
2 (8 oz.) cans tomato sauce
2 cups cooked rice
½ cup grated American cheese
Mix crumbs, onion, pepper, beef, pepper, and ½ can sauce. Spread in a greased 10” pie pan. Mix rice, cheese and remaining sauce in a bowl; spoon onto meat. Bake at 350 degrees for 35 to 40 minutes, or until meat is done. Makes 6 servings.

Copper Pennies
1 lb. carrots
1 small green pepper, chopped
½ cup chopped onion
½ can tomato soup, undiluted
¼ cup vegetable oil
½ cup sugar
1/3 cup white vinegar
½ tsp. prepared mustard
½ tsp. Worcestershire sauce
Peel and slice carrots; boil in salted water until tender crisp. Drain. Put carrots, pepper and onions into a bowl with a lid. In a small bowl, mix dressing ingredients; pour over vegetables, cover and refrigerate for 8 to 12 hours. Serves 8.

Power Cookies
1 cup brown sugar
1 cup sugar
½ cup butter or margarine
½ cup shortening
1 cup unsweetened applesauce
4 eggs
2 tsp. vanilla
3 cups all purpose flour
2 tsp. baking soda
3 cups oatmeal
2 cups coconut
2 cups raisins
1 cup chocolate chips
1 cup chopped walnuts
    In mixer bowl, beat sugars, butter and shortening until fluffy. Beat in applesauce, eggs and vanilla. Stir in dry ingredients; mix in coconut, raisins, chips and nuts. Drop by teaspoons, 2 inches apart, onto a greased cookie sheet. Flatten a bit with a fork dipped in water. Bake at 375 degrees for 10 to 12 minutes, or until lightly browned. Cool on wire racks. Makes 7 dozen.
I like to cook and like to make large recipes that will give us leftovers to use for quick lunches. Experimenting with old recipes to give them new flavors and textures lets me use my creativity in the kitchen, and I often improvise with ingredients I have on hand and come up with a brand new dish.
    There are so many things that I have to do, and many things on my “want to do” list. Using my crock pot gives me extra time that, without it, would be spent standing in front of the stove, not in the garden, sewing or reading.
    These recipes are tasty and easy, with a little help from the produce section.
Crock-Pot Short Ribs
4 lbs. bone-in short ribs
½ tsp. salt
½ tsp. pepper
1 Tbsp. canola oil
½ cup chopped onion
½ cup beef broth
1 ¼ cups dark beer
1 Tbsp. brown sugar
½ tsp. thyme
2 cups carrots cut in two-inch chunks
8 oz. white mushrooms, quartered
2 Tbsp. cornstarch
1 Tbsp.  Dijon mustard
    Sprinkle ribs with salt and pepper. Heat oil in a large skillet over medium heat. Cook meat for 5 minutes, turn over once. Put meat into crock pot. Put onion in skillet and cook 2 minutes. Add broth, 1 cup of beer, sugar and thyme to skillet. Bring to a boil, then pour over ribs. Cover and cook on high for 5 hours, or low for 7 hours. Put carrots and mushrooms on top of ribs when there are 2 ½ hours remaining. Whisk together ¼ cup beer, ¼ tsp. each salt & pepper cornstarch and mustard; stir into crock-pot. Cover and cook 15 minutes or until sauce is thickened. Serve over noodles.
Broccoli Slaw
½ cup sugar
½ cup canola oil
½ cup cider vinegar
1 pkg.  chicken-flavored Ramen noodles
1 pkg. broccoli slaw (found in produce section)
1 cup sunflower seeds
¾ cup sliced almonds
    In a bowl mix sugar, oil, vinegar and seasoning packet together; stir in noodles. Let sit for ½ hour to soften noodles. Stir in broccoli slaw, sunflower seeds and almonds. Refrigerate 1 hour. Serves 10.
Cherry Pie Filling Dessert
1 can cherry pie filling
1 (16 oz.) can crushed pineapple
1 yellow cake mix (dry)
½ cup butter, melted
½ cup chopped walnuts
1 cup coconut    
    Mix pie filling and pineapple together; spread in a greased 9x13” pan. Sprinkle cake mix over fruit. Drizzle butter over top and sprinkle with nuts and coconut. Bake at 350 degrees for 45 minutes. Top with ice cream or whipped topping.

The Roundup's newest columnist, Fort Collins, Colo. cook Anna Aughenbaugh, says she loves to try new recipes, and seldom makes them without changes.
    "When our three children were home, they got to vote on the new meals. If it was a thumbs down, they got to tear up the recipe, if it met with approval, it was put into my 'keeper' file. Once in awhile my hubby will ask for one of his favorites, but he is very good-natured about all the new dishes he has set before him," she says of her cooking history.
    "We are what we eat, so I try to keep us healthy by keeping meals interesting and in moderation. I'm not inclined to do crafts, etc. anymore, so this lets me use my creativity in the kitchen. I like to share my knowledge and recipes with others who may find it hard to choose what to fix for meals," she notes.
    Look for Recipes from Anna's Kitchen in your Roundup the second issue of each month.    After two months of holiday feasting, most of us feel the need to cut back on our eating. Other than the New Year’s holiday, January is void of much to celebrate, making it the perfect time to honor oatmeal. The weather is usually downright cold, so it is a good time to serve steaming bowls of stick-to-your-ribs oatmeal for breakfast.

    A Tufts University study compared children who ate oatmeal to those who ate cold cereal, or no breakfast at all. In three weeks’ time, the oatmeal eaters performed five to 12 percent better on spatial memory tests, which are important for geography and math skills. If it works for kids, it must help adult memories, too.
Stove Top Breakfast Oatmeal
    For two servings: 1 cup oats, 2 cups water. Bring water to a boil in a saucepan. Stir in oats; cook about 5 minutes over medium heat; stir occasionally. Add 2 Tbsp. ground flax seed, 2 Tbsp. chopped walnuts, 4 Tbsp. raisins, 1 tsp. cinnamon and drizzle with honey over each bowl.
    When I cook a bowl for only myself, I do it in the microwave, which saves washing a sticky pan. Put 1/3 cup oatmeal in a microwave-safe cereal bowl, add 2/3 cup water, raisins, nuts, 1 Tbsp. ground flax seed and ½ tsp. cinnamon. Cook on power level 7, to prevent boiling over, for 222 seconds.

Banana Oatmeal CookiesPreheat oven to 350˚.
3/4 cup shortening
1/2 cup brown sugar
1/2 cup sugar
1 tsp. vanilla
2 eggs
1 cup mashed banana
2 cups quick cooking oatmeal (not instant)
1 cup flour
1 cup instant dry milk
1 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped walnuts    Cream first five ingredients until fluffy; stir in banana. Mix in dry ingredients. Drop by tsp. onto greased cookie sheet, flatten a bit with a fork. Bake at 350˚ for 14 minutes, or until light brown and when cookies spring back when touched. Makes about 48 cookies.

Coconut Banana Cream Pie
This is our daughter’s favorite pie recipe, because, as a teacher, her time is limited and it’s so easy to makes and tastes so good:Preheat oven to 300˚.
Crust:
1 1/3 cups coconut
2/3 cup oatmeal
3 Tbsp. butter, melted
Put all ingredients in a 9” pie pan, mix well. Press into bottom and sides of pan. Bake at 300˚ for 15 minutes, or until golden brown.

Raise oven temperature to 400˚.
Filling:
3 cups milk
1/3 cup cornstarch
3 eggs, separated
1/2 cup sugar
2 Tbsp. butter
1 tsp. vanilla
2 large bananas
1/4 cup sugar
    In a large saucepan, mix milk, cornstarch, yolks, sugar and butter. Cook over medium heat, stirring often until it boils and thickens. Boil 1 minute; stir in vanilla. Slice bananas into pie shell; pour filling over the top. Beat egg whites until stiff peaks form. Gradually add sugar and beat more to dissolve. Spread meringue over filling, being sure to seal the edges. Bake for 10 minutes, or until meringue is golden. Cool on a wire rack. Serves 6 to 8. Refrigerate leftovers.












Miss in the Kitchen
    On Christmas morning, my kids are so into what’s under the Christmas tree that they often forget to eat, and then suddenly, they are starving. So I always want something really simple for Christmas morning, and these cinnamon rolls are ideal.  They taste amazing and are the quickest and easiest!
SUPER QUICK AND EASY CINNAMON ROLLS
 2  8 oz cans refrigerated crescent rolls
 1/4 cup butter, softened
 1 cup brown sugar
 4 teaspoons ground cinnamon
 1/2 cup cream cheese icing homemade or store bought
    Preheat oven to 375 degrees.
    Roll out each can of crescent rolls into a separate rectangle, pressing the seams together.
    Spread 2 tablespoons of butter onto each rectangle. Sprinkle 1/2 cup brown sugar over each rectangle of dough. Sprinkle 2 teaspoons cinnamon over each.
    Using a pizza cutter or sharp knife, cut dough into one-half-inch strips.
    Roll up each strip carefully.  If the dough comes apart where it was perforated, just pinch it back together.  It will bake together.
    Place each roll into a greased 9-inch baking pan.
    Bake for 20 to 25 minutes, or until rolls are browned and cooked through.
    Drizzle with cream cheese icing.
    Serve warm or at room temperature.
    One of our family Christmas traditions is to decorate the tree and then have a glass of egg nog while admiring the tree.  This year the grocery store was out of egg nog, so I thought I would attempt it on my own. I searched for a recipe and it didn’t seem too difficult, but of course I didn’t have several of the ingredients. I made adjustments to what I had on hand, and it turned out way better than store bought.  I don’t know why I would be surprised at that, but man, it was good! And very obtainable.  This version is not too rich, you could make it a little richer by replacing 1/3 of the milk with heavy cream.  You have to try this – it really is easy and such an incredible holiday treat!  I may never buy store bought again!
HOMEMADE EGG NOG
 8 egg yolks
 1 cup sugar
 6 cups whole milk
 1 vanilla bean, split and seed scraped
 3/4 teaspoon fresh ground nutmeg
 2 teaspoons cinnamon
    With an electric mixer, beat egg yolks and sugar until thick and pale yellow.  
    In a Dutch oven or large pan add milk, vanilla beans with seeds, nutmeg and cinnamon over medium-high heat and bring to a boil, stirring occasionally.   
    Remove from heat and pour about 1 cup of milk mixture into eggs, whisking as you pour to temper the eggs.  Stir into remaining milk mixture and continue to cook over medium-high heat until thickened.
    Chill for 4 hours or until completely cooled and serve.
Enjoy!
Miss
    Milisa Armstrong lives on a cattle ranch in Kaycee where she cooks, writes and raises a family. Visit her blog at missinthekitchen.com.

BACON-RANCH GUACAMOLE and ALE PRETZEL BITES WITH CHEESE SAUCE


In a few weeks we will all be plopping down on the couch to watch the big game – The Super Bowl, or the best three hours of commercials on television. No matter if you love the game or the commercials or none of it at all, I know you have to love the food!

So today I’m sharing a few of my favorite foods for game day! Of course they are quick, easy and delicious!

For this recipe, visit Miss in the Kitchen online at missinthekitchen.com/2013/01/14/bacon-ranch-guacamole-virtual-potluck/

Milisa Armstrong lives on a cattle ranch in Kaycee where she cooks, writes and raises a family. Visit her blog at missinthekitchen.com