Schmidt Family Reunion

Applesauce Cake

Cream together 1 1/2 c. sugar and 1/2 c. shortening.  Dissolve 2 tsp. soda in a little hot water and stir this into 1 1/2 c. sour apple sauce.  Let it foam over into mixing bowl. Add 1 egg.

Then add 1 3/4 c. flour with 1 tsp cinnamon, 1/4 tsp. salt, 1/4 tsp. cloves, and 4 1/2 tsp nutmeg.  Mix thoroughly and add 1 cup raisins & dates mixed.  Nuts are also good in this.  Add applesauce alternately with flour.  Bake in 9x13 pan at 350 degrees for 40-45 minutes.

This recipe was in the recipe collection of Eveyln Schmidt Krueger.  It was from Lila Schmidt, wife of Victor Schmidt.

Submitted by Beverly (Krueger) Otterson

Chow Chow

• 1 medium size cabbage

• 8 Green tomatoes

• 6 carrots

• 6 onions

• 2 green peppers

• 1 red pepper

Cut this all up.  Add 1/2 c. salt.  Let stand overnight.  In the morning, pour water off & squeeze dry.  Mix 2 c. vinegar, 2 c. sugar, 3 c. water.  Bring to a boil, put vegetables in this.  Cook til soft.  Do not add peppers until in the morning.

Recipe was originally from Anna Schmidt and was found in Everyn Schmidt Krueger's recipe notebook.

Submitted by Beverly (Krueger) Otterson (daughter of Evelyn (Schmidt) and John Krueger

Grandma Sophia's Pie Crust

• 3 cup flour

• 1 1/4 cup shortening

• 1 egg

• 1 tsp vinegar

• 7 Tbsp water

Cut flour and shortening until well mixed.  Beat egg with vinegar and water.  Mix all and work into a smooth ball.  Roll out on a floured surface.  Makes 2 double crust pies.

Submitted by LaLonnie Bunn Scallen

Grandma Sophia's Peanut Butter Cookies

• 2 cup brown sugar                      

• 2 tsp cream of tartar

• 1 cup shortening                         

•  1 tsp vanilla

• 1/2 tsp soda                                  

• 3 1/2 cup flour

• 2 eggs (well beaten)                    

• 1 cup peanut butter

Mix well.  Shape into small balls and put on pan.  Use fork dipped in water to make criss cross pattern.  Bake at 375 oven for 10 minutes or until golden brown.

Submitted by LaLonnie Bunn Scallen

Marinated Veggie Salad

Dressing:

• 1/3 cup tarragon vinegar          

• 1/2 tsp dry mustard

• 1/4 cup olive oil                           

• 1/8 tsp pepper

• 2 tsp dill weed     

• 1 garlic clove minced (or 1/8 tsp garlic powder)

• 1/2 tsp salt

• 1 small head cauliflower, cut in bite size pieces

• 1 box small cherry tomatoes  (pt)?

• Broccoli, cut in bite size pieces.  Same amount as cauliflower.

• 1 can black olives drained.  Leave whole.  Use what ever size you like.

• 2 or 3 small cans of whole button mushrooms, all depending what you like.

Combine marinate and pour over veggies and toss well. Chill at least 1 hour before eating.  Better if overnight.  You can substitute various veggies that you might like.

Submitted by LaLonnie Bunn Scallen

Grandma Krueger’s Potato Pancakes

• 3 c. raw potatoes (cubed)

• 1 small onion

• 2 eggs

• 1 tsp. salt

• 1/4 c. flour

• 1/4 tsp. baking powder

Put all ingredients into blender.  Cover. Grate for 10 seconds. Use spatula to push potatoes down if necessary.  Pour batter onto hot greased griddle, about 1/4 cup for each pancake.  Brown and turn.  Makes 4 servings.

Submitted By LeAnn Krueger Nelson

Grandma Krueger’s Potato Dumplings

• 8 average size potatoes, peeled and ground*

• 3 tsp. salt

• 4 slices of toast OR dried bread, broke into small pieces

• 1 tsp. soda in 1/4 c. water

• 1 egg, beaten**

• flour (enough to make stiff dough)

*We use an old food grinder, but finely grated potatoes work also.

** The more eggs, the lighter the dumplings.

Mix together the potatoes, bread pieces and egg.  Add the salt, soda water and flour.  Keep adding flour and mixing until desired consistency.  Drop by teaspoon onto boiling stew.  Cover and cook for about 10 minutes or until done.

Submitted by LeAnn Krueger Nelson

Grandma Sophie’s Rosetti (Sophia Schmidt Bunn)

• 1 1/2 cup flour                               

• 1 cup milk

• 2 tsp sugar                                  

• 2 eggs

• 1/4 tsp salt

Combine dry ingredients .  Beat eggs and milk together.  Mix together and beat smooth until like thick cream.  Dip iron in hot oil-then dip into batter until dough sticks.  Dip in hot oil and fry until brown.  Dust with sugar.

Submitted by LaLonnie Bunn Scallen

Grandma Sophie’s Carmels (Sophia Schmidt Bunn)

• 2 cup white sugar                        

• 1 1/2 cup cream

• 1 1/2 cup white corn syrup        

•  1 cup walnuts chopped if desired

• 1/2 lb butter

Cook 1/2 cup cream with sugar, syrup, and butter until smooth.  Add rest of cream and cook until hard ball stage.  Remove from heat, add walnuts.  Mix and pour into buttered pan.  Cool a short time and cut into squares.  Remove from pan.  Wrap each piece in plastic wrap.

Submitted by LaLonnie Bunn Scallen

Grandma Sophie’s White Cookies (Sophia Schmidt Bunn)

• 1 cup butter                                  

• 1 tsp baking powder

• 1 cup shortening or oil          

•  4 cup flour

• 1 cup sugar                                 

•  2 tsp vanilla

• 1 cup powdered sugar                 

• pinch salt

• 2 eggs

Mix first 5 ingredients.  Add rest and mix well.  Put spoon fulls on cookie sheet.   Flatten with bottom of pretty bottomed glass dipped in sugar.  Bake at 350 for about 10 minutes, until edges turn golden brown.

Submitted by LaLonnie Bunn Scallen

Never Fail Fudge (LaLonnie Bunn Scallen)

• 1/3 cup butter                             

• 1 (13oz) Hershey chocolate candy bar

• 4 1/2 cup sugar                           

•  2 (12oz) pkgs semi sweet chocolate chips

• 1 can evaporated milk (14 1/2 oz)                  

• 2 tsp vanilla

• 1 cup marshmallow creme       

• 2 cups walnuts

Combine butter, sugar, milk.  Boil 5 1/2 minutes.  Remove from heat and add remaining ingredients except walnuts.  Beat until well mixed and everything is melted.  Add nuts.  Spoon into buttered pan.  Cool until firm.  Cut into pieces.  Makes 5 pounds

Submitted by LaLonnie Bunn Scallen

Lemon Bars

• 1/4 lb butter

• 1 c. flour

• 1/4 c. powdered sugar

Mix together and spread in a 9x9 pan.  Bake for 20-25 min at 350 degrees.

• 1 tsp. lemon rind

• Juice of 1 lemon (1 Tbsp.)

• 2 eggs, slightly beaten

• 1 c. sugar

• 2 tsp. flour

• 1/4 tsp. baking powder

• pinch of salt

Mix together on spread on top of crust.  Bake for 20 min.

Frosting:

• 1 c. powdered sugar

• 2 1/2 tsp soft margarine

• 1 1/2 egg yolks

• 1/2 tsp vanilla

Submitted by Beverly Krueger Otterson

Sour Cream Sugar Cookies [Gerry (Mervin) Bunn]

• 2 cup sugar                                   

• 1 tsp soda

• 1 cup shortening                           

•  1 tsp vanilla

• 2 eggs                                           

• 4 cup flour… Just enough to make dough easy to handle

• 1 cup thick sour cream

Cream sugar and shortening.  Add eggs.  Mix well.  Add sour cream, soda and vanilla.  Add flour a little at a time.  Chill and roll out on floured surface.  Cut with cookie cutters.  Bake at 400 until edges are golden brown.  Time will vary as to how thick you cut them

Submitted by LaLonnie Bunn Scallen