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RECIPE REQUESTS: Do you have a favorite recipe that you’d like to share? Send it to us, and your recipe could be printed in an edition of Recipe Exchange.
This recipe comes from LUELLA CLAFLIN of Oakdale, Minn., who writes: "This is a good recipe for the cooler days."
1 pound ground beef
1/2 teaspoon garlic powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 celery stalks, chopped
1 15-ounce can kidney beans, drained
1/2 medium cabbage head, chopped
1 15-ounce can Italian stewed tomatoes
1/2 15-ounce can water
3 15-ounce cans beef broth
Brown beef, drain. Add all remaining ingredients in soup pot. Bring to a boil. Reduce heat and simmer, covered for 1 hour. Garnish with parsley.
This recipe comes from JUDY SYRING of Rochester.
2 cups original Bisquick mix
2 cups granulated sugar
1/2 cup vegetable oil
2 teaspoons ground cinnamon (or you can substitute pumpkin pie spice)
1 teaspoon baking soda
4 eggs, beaten
1 15-ounce can pumpkin
1/2 cup raisins
Cream cheese frosting:
1 3-ounce package cream cheese, softened
1/3 cup butter, softened
1 tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar
Heat oven to 350. Grease 15-inch by 10-inch sheet pan. In large bowl, beat all bar ingredients, except raisins with electrical mixer on low speed. Then on medium speed for 2 minutes, scraping bowl occasionally. Stir in raisins and pour into pan. Bake 25-30 minutes or until done. Cool completely.
In a medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed until smooth. Spread over bars.
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