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List of Holz-Koepke Family Recipes

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Name Type Ascending Source Name Servings Ingredient Instructions Category
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 
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 
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 
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 
Fruit Salad  Dessert  Glenda Munsch  5  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 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 
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 
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 
Peanut Butter Cookies  Dessert  In memory of Helen Getschmann by Olivia Getschmann    1 cup sifted flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup shortening (soft)
1/2 cup brown sugar (firmly packed)
1/2 cup granulated sugar
1 egg (unbeaten)
1/2 cup peanut butter
1 tsp water
1/2 tsp vanilla 		   Cookie 
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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