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List of Holz-Koepke Family Recipes |
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| Name | Type | Source Name |
Servings
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Ingredient | Instructions | Category | |
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| 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 | ||
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| 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 | ||
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| 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 | ||
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| Tortilla Roll-ups | Appetizer | Evelyn Getschmann | 2 8oz cream cheese 1 TBSP chopped onion 2 TBSP sour cream 3 TBSP picante sauce 3 TBSP pimentos 4 chili peppers 1 can black olives 12 tortillas |
Mix all ingredients and spread on tortillas. Roll tortillas and slice. |
Tortilla | ||
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| Sausage Snacks | Appetizer | Evelyn Getschmann | 1 lb spicy pork sausage 2 oz of beer 10 oz sharp grated cheese 2 cup bisquik |
Combine all ingredients and let set overnight in fridge. Shape into walnut sized balls. Place on baking sheet, bake at 350 until brown. Makes 75-80 balls. |
Pork | ||
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| Shrimp Dip | Dip | Evelyn Getschmann | 8oz cream cheese 1/2 cup salad dressing 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup tomato soup 2 TBSP water 1 pkg unflavored gelatin 1 small flat can boiled shrimp |
Heat tomato soup and water. Add gelatin and shrimp. Remove from heat. Mix with remaining ingredients and chill. |
Seafood | ||
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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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| Mud Pie | Dessert | Delores Brossmann | 1 1/2 cups flour 1 1/2 stick butter (3/4 cup) 1 cup chopped pecans 8 oz. cream cheese 1 cup sifted powder sugar 1 small pkg instant vanilla pudding 1 small pkg instant chocolate pudding 3 cups milk cool whip |
Mix flour with butter & 1/2 c. chopped pecans until crumbly. Pat out into 9 x 12 pyrex baking dish. Bake at 350 for approx. 15 minutes - until crust is light brown. Cool. Mix cream cheese with powder sugar until fluffy. Spread over cooled crust. Mix vanilla pudding with 1 1/2 c. milk. When thickened, spread over cream cheese mixture and crust. Mix chocolate pudding with 1 1/2 c. milk. When thickened, spread over vanilla pudding in dish. Top with cool whip and 1/2 c. pecans. Chill. |
Pie | ||
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| Mexican Wedding Cake | Dessert | Sandra Mendel | CAKE: 2 cups sugar 2 cups all purpose flour 1 tsp baking soda 1 tsp vanilla 1/2 cup chopped pecans 1 20 oz. can crushed pineapple (with juice) ICING: 1 stick butter, melted 3/4 cup granulated sugar 1 8 oz. cream cheese 1/2 cup 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 | ||
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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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