FUNDRAISING: EGF Blue Line Club puts out interesting cookbook

By Jeff Tiedeman, Herald Staff WriterPublished Wednesday, January 02, 2008

One of my more interesting Christmas presents was the 2008 Fundraising Cookbook for Youth Hockey, put out by the East Grand Forks Blue Line Club.

The cookbook contains more than 300 recipes, supplied by the parents of boys and girls who are participating in EGF youth hockey. The seven categories: beverages and appetizers; dips, sauces and dressings; breads and rolls; salads and soups; main dishes; sweets and treat; and this and that.

Cookbooks can be purchased from players or their parents and also are available in some East Grand Forks businesses, including those in the RiverwalkCenter. Proceeds will go toward the costs of a new artificial ice surface in the Eagles Arena.

Here are a couple of recipes that caught my eye and are on my to-make list this winter. I'm especially eager to try Brenda Carlson's (mother of Cole, Peewee) Apple Dessert.

Spinach Con Queso

1 pound jalapeno cheese

1 cup milk

1 2-ounce jar chopped pimentos

½ cup Roma tomato

5 ounces frozen spinach, thawed and water squeezed out (½ package)

½ teaspoon garlic powder

Salt and pepper to taste

½ cup sour cream

Combine all ingredient, except sour cream. Heat in microwave or stove top, stirring occasionally, until melted. Before serving, add sour cream.

Source: Liesa and Roger Hanson, parents of Tiffany Hanson, Peanuts, and Emily Swenson, 12 and under.

Colorado Rolls

1 pound ground beef

½ small onion, chopped

½ teaspoon garlic powder

Dash of salt and pepper

1 can cream of mushroom soup

1 loaf frozen bread dough or make your own from bread machine

CHEESE SAUCE:

1 cup water

1 cup milk

¼ cup butter

‰ cup flour

1 cup cheese

Meat filling: Brown and drain beef; add onion, salt and pepper. Add soup and garlic powder and heat slowly. Roll dough to ¼-inch thick. Spread meat filling on the dough and roll up like a cinnamon roll. Use extra flour to help seal the edges. Cut into 1-inch thick slices and place in a greased 9-by-13-inch pan. Press down and let the rolls rise 15 minutes. Bake at 375 degrees for 20 minutes or until brown. Top rolls with cheese sauce.

Cheese sauce: Heat water to a boil and add butter, flour and milk slowly. When thickened, add cheese. Using wire whisk, beat until smooth and creamy. Pour over individual servings.

Note: A can of nacho cheese soup diluted with ½ cup milk can be used instead of the cheese sauce for a spicy alternative.

Nelson's Wild Rice Cheese Soup

2 can cream of potato soup

1 pint half and half

1 pint milk

8 ounces wild rice (precooked)

1 pound bacon, cut in 1-inch pieces (precooked)

¾ brick Velveeta cheese, cubed

Combine all ingredients in crockpot and cook.

Note: You can add onions, celery, peppers, meat or almost anything you like.

Source: Bruce Nelson, father of Karly, 12U.

Swiss Vegetable Medley

1 16-ounce bag frozen broccoli, carrots and cauliflower combination (thawed and drained)

1 can cream of mushroom soup

1 cup shredded Swiss cheese

cup sour cream

1 jar chopped pimentos (drained)

1 cup Durke fried onions

Combine all ingredients but only ½ onions. Bake covered at 350 degrees for 30 minutes. Top with remaining onions. Bake 5 to 10 minutes longer.

Source: Kara Kujawa, mother of Hilary, GHS, and Timothy, BHS.

Venison Tamale Pie

1 pound ground venison

1 12-ounce can Mexicorn

1 8-ounce can tomato sauce

1 to 1½ packages taco seasoning mix

1 can refrigerator buttermilk biscuits, 7½ ounces or larger

4 ounces Cheddar cheese, shredded

Preheat oven to 350 degrees. Brown venison and drain. Add corn, tomato sauce and taco seasoning. Stir well and set aside. Separate biscuits and arrange in a greased pie pan. Press biscuits together over bottom and up sides of pan to form a crust. Spoon venison mixture into crust. Bake for 20 minutes. Sprinkle with cheese and return to oven for an additional 5 minutes until crust is golden brown and cheese melts. Let stand about 5 minutes before cutting.

Yield: Serves 4 to 6.

Source: Brent Lindstrom, father of Tanner, Peewee, and Tyler, Squirts.

Apple Dessert

1 cup sugar

1 cup sifted flour

½ teaspoon salt

1 teaspoon cinnamon

4 large apples, sliced and chopped

½ cup butter, softened

1 teaspoon baking soda

½ teaspoon nutmeg

1 egg

1 cup walnuts

Cream sugar and butter; add flour with baking soda, salt and spices. Add egg, apples and walnuts to mixture. Place in a greased 9-by-13-inch pan and bake for 350 degrees for 1 hour. Serve warm or cold with sauce.

Source: Brenda Carlson, mother of Cole, Peewee.