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.
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This recipe comes from LUELLA CLAFLIN of Oakdale, Minn., who writes: "This is a good recipe for the cooler days."
Cabbage soup
1 pound ground beef
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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
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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.
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This recipe comes from JUDY SYRING of Rochester.
Pumpkin bars
2 cups original Bisquick mix
2 cups granulated sugar
1/2 cup vegetable oil
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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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