Welcome to our recipe page! It's called Hot Dish Lutheran in honor of the home church of members Vetah and Zetah Hughsola which is in Skunk Creek, Canada. Here you'll find some of the recipes that are always asked for whenever they are brought for coffee, a potluck or gathering at St. Johns. Enjoy!Vetah and Zetah

 

 

 

Christmas Crunch

Here's a delicious recipe Ruth Knaack and Bonnie Lehrke made for the Ladies Aid Christmas potluck. If you make this it will disappear quickly!

½ cup popping popcorn kernels, or 2 bags tender white popcorn

1 (12 oz.) bag vanilla candy melts – I used white almond bark

1 1/3 cups broken pretzel pieces

1 (12 oz.)  bag green and red Milk Chocolate or Mint M&Ms

Red, green, and white Sprinkles

Pop popcorn. Remove any unpopped popcorn kernels and place into a large bowl. Toss in broken pretzel pieces and M&Ms.

Melt Vanilla Candy Melts in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle half of melted chips over popcorn mixture, then stir, tossing gently, a few times with a rubber spatula. Then drizzle remaining half of melted chips over popcorn, and stir mixture until evenly coated. Pour mixture into a single layer onto wax paper. Sprinkle evenly with sprinkles before vanilla chips set. Allow to cool and harden, then break into pieces and store in an airtight container. 

 

California Medley Cheese Soup

Served at noon Advent meal December 10.

1 1/2 qt. Water                                                                  1 - 16 oz. pkg. frozen California blend vegetables
6 chicken boullion cubes                                                   2 cans cream of chicken soup
1 c. diced celery                                                                  1/2 to 1 lb. Velveeta cheese
1/2 to 1 c. diced onion
2 1/2 c. raw potatoes, cubed
1 c. diced carrots

In a large kettle, combine water, boullion cubes, celery and onion. Cook covered 20 minutes. Add potatoes, carrots and frozen vegetables. Cook until tender about 30 minutes. Add chicken soup and cheese. Heat until cheese melts.

 

Kuchen

This is Anita Hannemann's recipe for Kuchen which is very popular at the Polka Fest.

Crust: Frozen Sweet Roll Dough or Dinner Roll Dough. The filling recipe is for five, so you will need 1 ¼ # or fifteen frozen rolls. Recipe for “from scratch” sweet roll dough is at the end, if you prefer.

The night before, I put 3-4 frozen rolls in each of 5 sandwich bags, and put them in the refrigerator to thaw overnight. In the morning I took them out for about an hour to warm. Meanwhile, peel the apples or peaches (1 for each pan) and organize other ingredients. If your apples will brown, sprinkle with lemon juice. (Other fruits could be apricots, blueberries, cherries, blackberries or prunes.)

Remove dough from bag, shape into a round thick cake, flatten and put into 8” pie tins. (Ungreased worked better for tin foil pans. You may want to grease others.) Flatten and press dough into pan and on up the side about ½ to 1 inch. (I did the first one with the rolling pin, and I thought it was a little tough.) Let rise under cloth for about 20 minutes. Meanwhile, make filling.

Mix together with whisk or mixer:
6 eggs
1 and ½ Tbsp. flour
1 - ½ cups sugar
3 cups whipping cream

Mix until creamy. I used the hand mixer right in a heavy aluminum pan and stirred with a whisk and silicone spatula as it cooked. A double boiler would work well. Heat gently, cooking and stirring over medium to medium-low heat until thickened, like pudding. (Tip: Don’t leave it!) Remove from heat.

Add and stir in: 1 ½ tsp vanilla. Cover and set aside.

Place fruit on crust. Carefully pour two ladles (1/2 cup each, not heaping) of filling over the fruit. Smooth with a spoon, if necessary.

Sprinkle filling with Cinnamon. I used a shaker with cinnamon and sugar, since I had one.

Bake at 350 degrees for about  20 minutes or until the dough is golden brown. You may want to set the timer for 15 minutes, check, and then bake longer. I found the middle part of the oven worked better than the top.

Remove from the oven and allow to rest. Custard will set as it cools. Eat immediately, (Yum!) store in refrigerator,or freeze and reheat in oven or microwave.

Have fun! Don’t forget the vanilla.

Following is the recipe for sweet roll dough from scratch.

Sweet Roll Dough

4 cups flour
1 teaspoon salt
½ cup shortening [can use lard, Crisco, or vegetable shortening]
½ cup sugar
1 package yeast  [Author uses quick-rise yeast tospeed things up.]
3 eggs, beaten [The eggs should be at room temperature.]
1 cup warm milk, divided. (You can warm the milk in the microwave to body temp.)

Mix flour, salt, sugar and shortening as you would a piecrust – to a fine crumb.

Dissolve the yeast in ½ C warm (not boiling) milk. Add eggs and remaining warm milk to the yeast mixture. The liquid should get foamy as the yeast becomes active. If the yeast is not working, perhaps because the milk was not warm enough, you can add a pinch of sugar to feed it. Once the yeast has achieved the desired foaminess, it can be added to the flour mixture.

Form a well in the flour mixture and pour in the yeast liquid. You can mix this dough with a spoon, pastry blender or your hands. Only knead the dough enough to get all the flour moist. Do not overwork it. It should form a shiny, rounded ball. If the dough is too dry, you can add a little water or milk. Let it rise in a warm place covered with a dish towel. By the time the custard has been prepared, the dough will be raised enough to be ready. (If your home isdrafty, you can preheat your oven to 200 degrees, shut it off and put the dough in there.]

If you have a “crock-type bowl," that is great. I don’t, so I use a regular stainless steel mixing bowl. This recipe will make enough dough for five 9-inch pie pans or six 8-inch pie pans.

Recipe from Carol Just. Pictures and complete recipes are on the following: http://blog.lib.umn.edu/maasx003/garden/039348.html.

Note from Nita: This page is from the blog, minus pictures and extra stuff. The first page is a compilation of about three recipes, as some wanted to use the frozen sweetroll dough. Use farm eggs and cream, if you can. Yum!

 

Vetah and Zetah's Monster Moose Drops
(A Christmas Tradition for the Hughsola Family)

2 lbs. brown sugar
4 c. white sugar
2 lbs. butter
1 dozen eggs
3 lb. chunky peanut butter
2 tsp. baking soda
1 Tbsp. Karo Syrup
1 T. vanilla
18 c. quick oatmeal
1 lb. bag chocolate chips
1 lb. bag M & Ms

Mix all except the last three ingredients together. Then fold in the last three ingredients and drop on cookie sheets. Bake at 350 degrees for 12 minutes or until light brown. You could also add some walnuts!

Almond Bars

Crust:
2 c. flour
1 c. butter
½ c. powdered sugar

Filling:
8 oz. cream cheese
½ c. sugar
2 eggs
1 tsp. almond extract

Frosting:
1 ½ c. powdered sugar
1 ½ T. milk
1/4 c. melted butter
1 tsp. almond extract

 Crust: Mix flour, butter and powdered sugar. Pat into ungreased 9 x13 inch pan. Bake at 350? for 20 to 25 minutes.

Filling: Beat cream cheese, eggs, sugar and almond extract together. Pour over hot crust, then return to oven for 15 to 20 minutes. Cool.

Topping: Beat powdered sugar, butter, milk and almond extract together until smooth; pour over cooled bars. Top with slivered almonds, if desired.

Vickie Helm's Yummy Rolls
(A favorite for Sunday coffee.)

Place two loaves of frozen bread dough in a 9x13 cake pan. Allow to thaw and raise. Poke holes every inch or so in raised dough. Mix together 1 stick of butter, 1/2 c. sugar, 1/2 brown sugar, 1/4 c. flour and 1 teas. cinnamon. (This mixture will actually be enough for 2 cake pans or 4 loaves of bread).  Poke about 1/2 teas. of this mixture into the holes in raised dough. Bake at 375 for 15 -20 minutes. When cooled frost with powdered sugar frosting with almond flavoring. This freezes very well -- don't frost until you are ready to use them.
 

Gordy Ruhnke's Tomato Soup
(Gordy had a secret ingredient that made his soup nice and creamy.)

2 pkg. bacon ends                                                                          5 med. onions, chopped sm.
2 (1 gallon size) cans canned tomatoes                                    1 lg. jar ham base
5 lg. cans tomato juice                                                                   1 lg. jar Pocahontas creamer
2 bunches celery (about 14 c.), cut into sm. pieces                 1/2  lb. butter

 Chop bacon into small pieces. Fry until crip and drain off fat. Simmer tomatoes, tomato juice, celery, onion and ham base until tender (add a can of water to make 5 gallons, before simmering, if needed). Add creamer to simmering mixture--do not return to a boil. Before serving, add butter. Yield: 5 gallons. Note: Check the whole tomatoes for any skins and cut into pieces before serving.

Mike Poole's Wild Rice Soup
(This smells wonderful when Mike makes it for soup and sandwiches.)

1 c. uncooked wild rice                                         2 (10 3/4 oz.) cans cream of mushroom soup
3 c. boiling water                                                    2 soup cans milk
2 strips smoked bacon                                        1 (4 oz.) can mushrooms and liquid
1/4 c. chopped onion                                            1 tsp. seasoned salt
3/4 c. sliced celery                                                 Pepper, to taste
1/2 c. sliced carrots
1 (14 1/2 oz.) can chicken broth

Combine the wild rice and water. Simmer, covered,  50 to 60 minutes. Drain off excess liquid; set aside. Fry bacon until crisp, remove from pan and drain on paper towels. Saute' onion, celery and carrots in small amount of bacon fat. Combine broth, soups, milk, mushrooms, salt, pepper, bacon, vegetables and rice. Simmer, covered, 1 hour. Yield: 8 servings. Multiply by 10 for soup and sandwich supper.

Pam Thompson's Italian Wedding Soup
(When Pam was recruited as chef for the youth's turn at soup and sandwiches, she made this delicious soup.)

1/4 c. olive oil                                                                       1 head garlic, minced
2 lb. carrots, chopped                                                         2 c. grated Parmesan cheese
1 bunch celery, chopped                                                    2 1/2 c. bread crumbs
5 lg. onions, chopped                                                         1 jar chicken base
5 lb. ground beef                                                                  3 T. pasta rings
5 eggs, beaten                                                                      4 lb. raw spinach, chopped

Cook carrots, celery and onion in oil several minutes. Make meat balls by combining beef, eggs, garlic, cheese and bread crumbs and form into 1 inch balls. Add water and chicken base to vegetables; bring to a boil. Add meat balls to boiling soup. Then add pasta and stir; cover and simmer until pasta is done. Add spinach right before serving; cook just until wilted. Yield: 1 big church soup pot. Note: When Pam made this for soup and sandwich she would add half the meatballs and spinach at first, then bake the rest of the meatballs and add them along with the rest of the spinach about half way through serving.

Ramen Noodle Coleslaw
(A funeral lunch favorite.)

8 (16 oz.) pkg. coleslaw                                  8 pkg. beef flavored Ramen noodles, crushed
1 (16 oz. pkg. salted sunflower seeds         4 c. onions (opt.)

Dressing:

8 pkg. Ramen noodle spice                           3 c. powdered sugar
6 c. oil                                                                 2  2/3 c. cider vinegar

Mix together the coleslaw, sunflower seeds, noodles and onions. Combine the spices, powdered sugar, oil and cider vinegar. Pour this mixture over the coleslaw mixture. Stir/mix gently. Yield: 100 servings.

 

 

More from Vetah and Zetah

Beaver Meatballs

1 pound ground beaver (may substitute ground beef, if necessary)
Grind 2 medium carrots, 2 medium spud and 2 medium onions.
Mix meat and veggies. Season to taste. Form into meatballs.

Place meatballs in greased roaster, add 1 can of cream of chicken soup and 1 can of water. Bake at 350 degrees for one hour. (This makes a nice addition to the beaver platter.)

 

Caribou Grog

Cook 4 cups of fresh cranberries with 4 cups of water until all the berries have popped. Strain the cranberries and save the cranberry water.

To the cranberry water add:

2 1/2 cups sugar
3/4 cup cinnamon red hots
2 whole cloves or 1 tsp. ground cloves

Cook until the red hots and sugar dissolve. Add 2 cups orange juice and the juice of 3 lemons. Add 3 quarts of hot water. Serve hot or cold. (This warms a body up after a refreshing dog sled ride.)
 

Skunk Creek Cabbage

1 pound ground beef (browned)                                          1 can tomato soup
1 head of cabbage                                                                  1 cup hot water
1 medium onion                                                                      Seasoning to taste
1/2 cup raw rice

Cut cabbage in small wedges and place in greased casserole. Cover with chopped onion, beef and rice. Mix soup, water and seasoning and pour over all. Bake 1 1/2 hours at 350 with cover on and baste with tomato juice or hot water if needed. (This is a family favorite. The recipe calls for beef, but we use what we can catch.)



Possum Pizza

1 pound frozen bread dough
1 pound seasoned ground possum (can use Italian sausage if you don't have possum)
1/4 cup onion
1 pound can tomatoes
6 oz. can tomato paste
1/3 cup Parmesan cheese
2 tsp. Italian seasoning
12 oz. Mozzarella cheese

Thaw dough. Brown sausage, add onions. Stire in tomatoes, tomato paste, Parmesan cheese and seasonings. Simmer 15 minutes.

Spread dough in greased 9x13 pan. Make two layers of tomato mixture topped with Mozzarella cheese. Bake at 425 degrees for 20 minutes. Let stand 15 minutes before serving. (It is extremely difficult to wait. Toivo almost has a total meltdown.)



Howling Coyote Community Choir Hotdish

1 cup wild rice - boil a couple times and rinse

Brown 1 pound ground beef (again, use what's available)
1 onion
1/2 pound bacon cut up (wild turkey bacon works well)
Green pepper (you decide how much you like to use)
3 stalks of celery

Brown all together and simmer slowly.

Drain wild rice and add to meat mixture. Add 1 can of chicken noodle soup, 1 can of cream of chicken soup, 1 can of water and 1 can of stewed tomatoes. Simmer all on stove, then bake in casserole at 350 degrees for 45 minutes. (The choir serves this at the annual moose races. People keep coming back, so it must be purty good.)
 


 Chocolate Moose Mudballs

Scoop chocolate ice cream or frozen yogurt into balls.
Roll into cruched Oreo cookies and freeze.
Before serving, top each with sweetened strawberries, topped with sweetened whipped cream, topped with a drizzle of chocolate syrup, topped with a cherry or chocolate kiss, topped with . . .


 

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