Holz-Koepke Family Online Recipe Database

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Total Number of Recipes In Your Selection: 14

Name

Type

Source Name

Servings

Ingredient

Instructions

Category

7 Layer Dip

Dip

Glenda Munsch

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# 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# grated cheddar cheese.

Dip

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

BBQ Sauce

Sauce

Evelyn Getschmann

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

Cajun Shrimp Creole

Slow Cooker

Sandra Mendel

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

Casserole

Entree

Evelyn Getschmann

1 lb. ground beef
diced onion
2 c. noodles
1 can corn
1 can tomato soup
shredded cheese

Brown the ground beef with the onions. Cook the noodles.
Combine meat, macaroni, and the rest of the ingredients in a casserole dish.
Bake at 325 degrees for 15 to 20 minutes.

Beef

Dough (for rolls)

Bread

Evelyn Getschmann

1 cup warm water
1 pkg soft yeast
1/3 cup sugar
1 egg yolk
¼ cup Wesson oil
½ tsp salt
3 ½ cup flour

Roll out, brush with butter
Add sugar, cinnamon, and pecans
Roll and cut into ¾ - 1 inch.
Let rise on cookie sheet, bake at 325 deg for 20-25 minutes.

Bread

Fruit Salad

Dessert

Glenda Munsch

1 can peach pie filling
1 can chunk pineapple (drained)
1 can mandarin oranges (drained)
1 pkg. frozen strawberries w/juice
2 bananas

Mix together... Chill and serve

Fruit

Mexican Casserole

Entree

Evelyn Getschmann

1 1/2 lbs. Hamburger Meat
1 Chopped Onion
2 TBSP Chili Powder
Salt & Pepper to taste
Dash of Garlic Powder
8 Tortillas
1 lb. Monterey Jack or Cheddar Cheese
1 can Ranch Style Beans
1 can Rotel
1 can Cream of Mushroom or Cream of Chicken Soup

Brown the meat with the onion. Drain any fat.
Combine the beans, rotel, & soup in a bowl.
Spray a 9 x 13 casserole dish with Pam.
Make 2 layers, starting with 4 tortillas (cut or torn into small pieces),
half of the meat, half of the soup mixture, & some cheese.
Repeat another layer of each.
(Optional - Cover & refrigerate for 24 hours or freeze.)
When ready to bake, heat oven to 350 degrees and bake 45 to 60 minutes.

Beef

Mexican Fiesta Dip

Dip

Sandra Mendel

1 lb. ground beef
1 can cream of chicken soup
1 can diced rotel tomatoes and green chilies
1 onion diced
1 cup grated cheddar cheese
Tortilla chips

Microwave ground beef on high for 5 minutes.
Drain
Combine soup and rotel tomatoes.
Layer half of ingredients in the following order:
1. cooked ground beef
2. diced onion
3. soup/tomatoe mixture
4. grated cheese
Repeat

Microwave on medium for 10 - 12 minutes
Serve with tortilla chips.

Dip

Mexican Wedding Cake

Dessert

Sandra Mendel

Cake:
2 c. Sugar
2 c. All Purpose Flour
1 tsp. Baking Soda
1 tsp. Vanilla
1/2 c. Chopped Pecans
1 20 oz. can Crushed Pineapple with juice

Icing:
1 stick Butter, melted
3/4 c. Granulated Sugar
1 8 oz. Cream Cheese
1/2 c. Chopped Pecans

Cake:
Mix ingredients together in a 9 x 12 greased & floured pan.
Bake at 350 degrees for 30 to 40 minutes.

Icing:
Beat butter, sugar & cream cheese with a mixer until fluffy.
Stir in pecans. Spread over hot cake.

Let cool & Refrigerate.

Cake