Until Husker sends in a bio - I will say a few words about her.  I have chatted with Husker in sevral rooms and have always found her to be a nice lady with a lot of christian love in her heart for everyone.  She chose the name Husker because she is from Nebraska and is a fan of her home state team.

Written by her Friend Ralph

Check out my Recipes - Click Here

(Click on any photo to see a larger version)


Wild Rice Cheese Soup 

3 c. water
1 c. wild rice
1/2 # thick bacon
1 medium onion
2 cans cream of potato soup
1 qt. milk or half and half
1# grated American cheese
1 c. chicken stock

Wash rice till water runs clear.  Bring rice and water to a boil, cover and simmer for 45 min.  Turn off heat and let set till all water is absorbed.  Dice and brown bacon and onion.  Drain.  For soup add rice, bacon, milk, chicken stock and cheese.  Warm till hot.  Don't boil.  You can use a crock pot....

With winter coming this is very good!!!!

Cheese Frenches

6 slices sandwich bread
6 slices Velveeta cheese
mayonnaise (optional)

Make 3 cheese sandwiches. Cut each into quarters

1 egg
1/2 c. milk
1 tsp. salt
3/4 c. flour


Dip and cover each with this batter. Coat with cornflake crumbs. Deep fat fry at 375 degrees. Makes 12 Frenchees. These can be frozen before frying.

Pineapple Angel Food Cake

1 box one step Angel food cake
1 15 1/2 oz. can crushed pineapple with juice

Mix all together, and put into a long loaf pan or angel food cake pan.  Bake according to pkg. directions.  Bake till it pulls away from pan or it springs back.  A nice golden brown.  Remove from oven and turn upside down till cool.  Remove from pan.  I like to slice and put into a container in the refrigerator till next day.  Sever plain or with Cool Whip.

Rueben Dip

2 pkg. cream cheese, softened
1 regular bottle of Thousand Island dressing
1 can sauerkraut
2 pkg. cornbeef, chopped fine
2 c. shredded Swiss Cheese
2 T. chopped onion
Mix together and serve with cocktail bread or crackers.  I chop my kraut in a food prcessor


1 c. corn syrup

1 c. sugar

1 ½ c. chunky peanut butter 6 cups rice crispies

Mix in pan on stove and bring to a boil until peanut butter melts and add to rice crispies then put into a 9x13 buttered pan and pack it down.


½ to 1 cup semi sweet chocolate chips

½ to 1 cup butterscotch chips

Melt and frost the top mixture.

Triple Layer Cookie Bars

1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1 (7-oz) bag flaked coconut
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 (12-oz) pkg semisweet chocolate chips
1/2 cup creamy peanut butter

Preheat to 350.  In 9 X 13 pour melted butter.  Sprinkle crumbs evenly over butter.  Top evenly with coconut, then sweetened condensed milk.  Bake 25 min. or until lightly browned.  In small saucepan, melt chips and peanut butter over low heat.  Spread evenly over hot coconut layer.  Cool 30 min.  Chill thoroughly.  Cut into bars.  Store loosely covered at room temp.













Background from: http://www.hellasmultimedia.com/webimages/flowers-htm/flowers_backgrounds.htm