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List of Holz-Koepke Family Recipes |
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| Name | Type | Source Name | Servings | Ingredient | Instructions | Category | |
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| 7 Layer Dip | Dip | Glenda Munsch | 20 | 1 large can of jalapeno bean dip 2-3 avocados 1 pkg. taco seasoning 1 sour cream 1 chopped onion 1 can black olives 2 tomatoes 1 lb. cheddar cheese |
Layer 1 - large can jalapeno bean dip. Layer 2 - 2-3 avocados mashed with lemon juice. Layer 3 - 1 package taco seasoning mixed with 1 carton sour cream. Layer 4 - 1 chopped onion. Layer 5 - chopped black olives. Layer 6 - 2 chopped tomatoes. Layer 7 - 1 lb. grated cheddar cheese. |
Dip | |
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| Baked Beans | Side Dish | Evelyn Getschmann | 3 cans pork-n-beans 6 level tbsp brown sugar 1/2 bell pepper, finely diced 1/2 onion, finely diced 1 can tomato sauce 2 tbsp worcestershire sauce 1 tbsp yellow mustard |
Combine ingredients in a casserole dish and bake at 350 for 1 hour. | Beans | ||
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| BBQ Sauce | Sauce | Evelyn Getschmann | 10 | 1 lg bottle ketchup 1 TBSP chili powder 6 TBSP worcestershire sauce 1 tsp salt 1/2 cup vegetable oil 1 tsp black pepper 3 TBSP yellow mustard Juice of 1 lemon 1/2 cup vinegar 1 onion chopped |
Mix ingredients and simmer for 60 minutes on lowest burner setting. Use a large pot as sauce will splatter when cooking. Stir regularly, not constant but close to it, to reduce splatter. |
Sauce | |
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| Cajun Shrimp Creole | Slow Cooker | Sandra Mendel | 8 | 1/2 cup butter 2 or 3 large onions, chopped 1/2 cup buttermilk biscuit mix 6 cups water 4 6-oz cans tomato paste 4 tsp salt 1 tsp sugar 1/2 cup jalepeno pepper 2 tsp celery salt 2 cup green pepper, chopped 4 lbs frozen shrimp, thawed, shelled and cleaned ** This recipe has been doubled for a 6 quart slow cooker ** |
In a skillet, melt the butter, add the onion and cook slightly. Add the biscuit mix and stir until well blended. Combine remaining ingredients except shrimp and add to stoneware along with onion mixture. Cook on Low for 7 to 9 hours. Add the shrimp during the last 90 minutes of cooking. |
Seafood | |
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| Casserole | Entree | Evelyn Getschmann | 1 lb. ground beef diced onion 2 c. noodles 1 can corn (drained) 1 can tomato soup shredded cheese cheese slices |
Brown the ground beef with the onions. Cook the noodles. Combine meat, noodles, and the rest of the ingredients in a casserole dish. Top with sliced cheese. Bake at 325 degrees for 15 to 20 minutes. |
Beef | ||
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| Coconut Oatmeal Cookies | Dessert | In memory of Helen Getschmann by Olivia Getschmann | 1 cup sifted flour 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp baking soda 1/3 cup shortening 1/2 cup granulated sugar 1/2 cup brown sugar 1 egg - unbeaten 1 tsp vanilla 1/2 cup rolled oats 1 cup coconut |
Sift flour, baking powder, salt, and baking soda. Sift again and set aside. Cream shortening. Add sugar. Cream together until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, oats, and coconut. Mix thoroughly. Shape dough in small balls and place on ungreased cookie sheet. Bake in moderate oven. |
Cookie | ||
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| Coconut Pineapple Cake | Dessert | Junell Getschmann | CAKE: 2 cup all purpose flour 1 3/4 cups sugar 2 1/2 cups crushed pineapple (with juice) 2 eggs - beaten 1/2 cup brown sugar 1/2 cup coconut 1/2 tsp salt 1/2 tsp baking soda 1 tsp vanilla ICING: 1 stick oleo 1/4 cup evaporated milk 1/2 cup chopped pecans 3/4 cup sugar 1/2 cup coconut |
CAKE: Preheat oven to 350 degrees. Mix everything but brown sugar and coconut in order listed. Pour into greased 13 x 9 x 2 baking pan. Combine brown sugar and coconut and sprinkle over top of cake. Bake at 350 for 40 to 50 minutes. ICING: Combine oleo, sugar, and milk in a sauce pan. Bring to a boil. Boil for 2 minutes. Stir in pecans and coconut. Spread over cooled cake. |
Cake | ||
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| Cowpoke Pintos | Entree | Lisa Redman | 1 lb. pinto beans 8 cups water 12 oz. Coke 1 can diced tomatoes (drained) 2 med onions (diced) 3 slices bacon (diced) 3 TBSP chili powder 3 TBSP worcestershire sauce 1 TBSP ground cumin 4 garlic cloves (minced) 3 or 4 jalapenos (chopped) 1 tsp salt (or more to taste) 1 cup barbecued sausage (sliced) |
Soak beans overnight. Drain. In dutch oven or stock pot, combine all ingredients except salt & sausage. Bring to a boil over high heat, then reduce to a simmer. Cook slowly, stirring occasionally for at least 2 to 3 hours. Add more water if beans become dry. Stir in salt and sausage in the last 30 minutes. |
Beans | ||
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| Cream Puff Cake | Dessert | Sandra Mendel | Cake: 1 c. water 1/2 c. butter - cubed 1 c. all purpose flour 4 eggs Filling: 1 pkg - 8oz. cream cheese - softened 2 1/2 c. milk 3 pkg instant white chocolate or vanilla pudding 1 carton - 8oz. cool whip |
Cake: In large sauce pan, bring water & butter to a boil. Add flour all at once & stir until a small ball forms. Continue beating until smooth. Remove from heat, let stand 5 minutes. Add eggs one at a time, beating well after each addition. Transfer to a greased 9 x 13 in. baking dish. Spread on bottom of dish & up sides. Bake at 400 degrees for 22 to 26 minutes or until puffed & golden brown. Cool completely on wire racks. Filling: In large bowl, beat the cream cheese, milk,& pudding, mixing until smooth. Spread over crust. Refrigerate for 20 minutes. Spread with cool whip. Chill until serving. |
Cake | ||
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| Dishpan Cookies | Dessert | Junell Getschmann | 1 cup vegetable oil 1 cup sugar 1 cup brown sugar 3 egg whites 1 tsp baking soda 1/4 tsp baking powder 2 cups all purpose flour 3/4 cup old fashioned rolled oats 1 cup coconut 1 cup pecans or walnuts (chopped) 2 cups cornflakes (do not crush) |
Heat oven to 350 degrees. In a very large bowl, cream the oil, sugar, and egg whites. Stir in the baking soda, baking powder, and flour. With a large spoon, work in the oats, coconut, nuts, and cornflakes. Use a melon spoon to drop onto a lightly greased cookie sheet. Bake for 10 to 12 minutes. |
Cookie | ||
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