Maegan Mansfield & Kelly Harris - Cookin' By The Book

2018 May/June

Maegan Mansfield

 

“When I joined the Charity League I made up cookbook baskets for family and friends as gifts. I would put a cookbook, a recipe, and all the recipe ingredients into a basket as a gift. We typically have to sell 10 cookbooks as a new member assignment, so this was a great way for me to sell cookbooks and give great gifts! A lot of the time moms and grandmothers buy them so it becomes this multi-generational gift, which makes the cookbook really special than one you buy off the shelf. Plus these recipes have been handed down from women almost 60 years ago. That is so amazing!"

 

Kelly Harris

 

“My mother was not in League, but for as long as I can remember she has made this punch at the holidays at our house. Everyone loves this punch, so it’s now Granny Peg’s Punch! It’s awesome and even though Granny Peg doesn’t give it a little “punch” if you know what I mean, it’s great that way, too. I have always given the cookbooks as gifts as well. And I always made everyone at my office buy one. They thanked me. We often have them at events that the League sponsors, and I think because they are such a legacy of League members from the past, they are always a good seller.”

 

 

Beef, Cheese, and Noodle Casserole

Seasons of Thyme, page 174

½ pound noodles (4 cups)

1 teaspoon butter

2 pounds ground beef

2 8-ounce cans tomato sauce

¼ pound cottage cheese

8 ounces cream cheese (softened all day)

1 cup sour cream

½ cup chopped onion

1 tablespoon chopped green pepper

2 tablespoons butter, melted

 

Cook noodles; drain. Sauté beef in butter. Stir in tomato sauce; remove from fire. Combine cottage cheese, cream cheese, sour cream, onions, and green pepper. In casserole, put layer of noodles (½) all of cream cheese on top of noodles, then add the rest of the noodles. Pour melted butter of this. Put beef mixture on top. Bake uncovered for 30 minutes at 375 degrees.

 

 

Frosty Banana Punch

Thyme to Entertain, page 35

 

6 bananas

1 (12 ounce) can frozen orange juice concentrate

1 (6 ounce) can frozen lemonade

1 quart pineapple juice

4 ½ cups water

2 cups sugar

1 (2 liter) lemon-lime soda or ginger ale

 

In a blender, combine bananas, orange juice, and lemonade. Blend. Add pineapple juice, water, and sugar. Pour into a freezer container and freeze overnight. Remove container from freezer. Thaw 30 minutes or until slush-like. Add lemon-lime soda or ginger ale and stir. Serve in a punch bowl

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