November 4, 2009

Ella’s Kitchen

I once heard about five women that got together once a month for a meal. One lady brought a soup or appetizer for ten. Another lady brought meat or main course entree for ten. The third and fourth ladies brought side dishes, each for ten. The fifth lady brought a sweet of some sort. (All of these items need to be ones that can be frozen) They would sit down and have their meal. Then divide up the remaining food to take home for future meals. All agreed it was easier to make a large “batch” of one item, then divide it up so that each person had nine complete meals to eat sometime during the rest of the month. It isn’t always easy to cook for one or two when at one time you probably cooked for many. These five ladies found a way to make it fun to cook for one! Become creative in your meal planning….


Reuben Chowder
By Charlene Graham of Erie, IL

1 Tbs margarine
4 slices rye bread
1 (11oz) can nacho cheese soup- do not dilute
1(10 3/4oz) cream of mushroom soup – do not dilute
3 Cups milk
1 (14 oz) can sauerkraut – rinse and drain
12 oz deli corned beef, diced
1 Cup (4 oz) shredded mozzarella cheese

Butter bread on both sides,cut into cubesand place on ungreased baking sheet. Bake at 375 for 6-8 minutes.

Cool Whip Cookies
By Margaret Gerard of Moline, IL

1 pkg (2 layer) cake mix – any flavor (no pudding in the mix)
2 Cups thawed Cool Whip
1 large egg
Powder sugar

Mix cake-mix, Cool Whip and egg with a mixer. Roll a spoonful of dough in powdered sugar and place on a non-stick cookie sheet. Bake at 350 degrees for 7 – 9 minutes. Cool completely before stacking or they will stick together.

Vera’s Cole Slaw
By Nadine Meyer of Davenport, IA

1 pkg cole slaw Dressing:
1 Cup pecans 2 Cups Helman’s Dressing
1 Cup chopped broccoli Sweet pickle juice – to taste
1 Cup chopped celery Sugar -to taste
1/2 chopped onion

Combine slaw, nuts and chopped vegetables. Pour dressing over and mix well.