The Family Magazines of Michiana

Proud of her Polish decent, Aubrey Burkhart and her family can’t get enough of this favorite recipe. “Our family loves this soup because it's a hodgepodge dinner that takes little to no effort and uses random ingredients that can be found in any kitchen. You can omit things, add things, forget it's on the stove and boil it too long, whatever! It has never come out bad.... except for that one time my husband accidentally dumped a whole shaker of pepper into it....”

Polish Style Poor Man's Stew

Smoked Sausage (has to be smoked sausage - I usually buy the package of two)

Frozen or canned veggies (corn, green beans, whatever you like)

Sauerkraut (optional)

Red Potatoes (or any kind of potato, really)

Noodles (I usually use egg noodles, but any kind will do fine)

Beef Bouillon

Salt and pepper (and any other spice that you like – garlic, parsley, etc.)

Cut potatoes into 1 inch cubes. Boil smoked sausage and potatoes in large stew pot for one hour. Add beef bouillon, salt and pepper to taste. Add veggies, sauerkraut and boil for 30 minutes. Add egg noodles and boil until soft. Done!

Tastes even better the next day. You can have it with or without the sauerkraut if you are not a big fan o' kraut. If you end up with too much broth, boil it longer. If you don't have enough broth, add water 

For Karen White, this recipe has special meaning. “This cake recipe is from my grandmother who, to all who knew her, was called “Honey.” Honey and Grandpa passed away when they were both 96 and were married 76 years. Honey rarely allowed written recipes, so I feel lucky to have gotten this one written down, which she did for me while in her 80s. Somehow this cake has never been as sweet as when it was made by Honey.”

Honey’s Strawberry Cake

1 box white cake mix

1 box strawberry Jell-O

3 tablespoons four

4 eggs: beat till light and then add the following two ingredients

¾ cups Wesson oil

¾ cups water

Mix dry ingredients into liquid and beat. Then, add ½ cups of strawberries and bake 35-40 minutes at 350 degrees.

Honey’s Glaze

½ box powdered sugar

½ stick of butter

½ cup of frozen strawberries

Directions for Glaze: Mix all together. After baking cake and while still warm, take a toothpick and make holes all over the cake. Then pour the glaze all over the cake and glaze will go into the cake. Enjoy!

Denise Zigler loves trying to duplicate the unique tastes she discovers in restaurants. While she doesn’t remember the inspiration for this tasty dish, it’s became a family and friend favorite. “This is a standard I love to take to parties. It’s always a hit!”

Crab Dip

1 pkg.  Crab Meat--I use the fake frozen kind but canned or fresh works.

1 cup Mayonnaise

1 pkg. Cream Cheese

1 finely chopped onion

½ cup butter--softened

1 teas.  Worcestershire sauce

Salt and pepper to taste

Chop crab meat and onion. Mix together with other ingredients. Do not melt butter or your dip will be soupy. Serve hot or cold with Triscuits, Wheat Thins or any favorite cracker.

Liz Nierzwicki enjoys having friends and family over at a moments notice. This recipe is simple to make and, as Liz promises, “it’s sure to be a hit!”

The BEST Party Dip

1 lg. Crockpot

1 lb of lean ground hamburger

1 block of light Velvetta cheese

16 to 24oz of Chunky Salsa

2 bags of Tostitos chips

Brown hamburger and drain oil. Add Salsa to Crockpot.  Cut the entire block of cheese into chunks and add to a large Crockpot. Add hamburger to Crockpot and let it all mix and melt together for an hour or until melted.

Amy Clark enjoys experimenting with all kinds of recipes including quick breads. Among her favorites is this recipe for Cinnamon Delight Bread. “The unique thing about this bread is that sprinkled on the bottom of the bread is a cinnamon and sugar coating to line the bottom of the loaf. This is a sweet little surprise at the bottom that makes a deliciously yummy bottom cinnamon crust.”

Cinnamon Bread Delight
3 cups flour
2 cups sugar
1 large package instant vanilla pudding mix
1/2tsp baking soda
1 1/2 tsp baking powder
1/2tsp salt 2 tsp cinnamon
1 1/2 cups milk
1/2 cup oil
1/2 cup applesauce
2 eggs, beaten
1 tsp vanilla
2 tablespoons cinnamon sugar

Preheat oven to 325 degrees. Grease 2 5x9 loaf pans. In a large bowl mix flour, sugar, pudding mix, baking soda, baking powder, salt and cinnamon. In a separate bowl, mix the milk, oil, applesauce, eggs and vanilla. Stir the milk mixture into the flour mixture until smooth. Sprinkle the bottoms of the pans with cinnamon sugar and divide the batter between the two pans. Bake one hour or until a toothpick comes out clean.

After a fall day of playing with her kids in the leaves, Amy Clark wanted to cook something to warm up her family. “This beef stew is one of my favorite fall dishes to share around the dinner table after a busy day. It can be created in your slow cooker and cooked until you need it, or it can be prepared in a pot and ready to go within an hour of cooking. Either way, it is a satisfying meal that will warm you up on the coldest day!”

Slow Cooker Beef Stew

2 pounds beef stew meat - cubed
2 1/2 cups carrots
2 1/2 cups potatoes
1 cup celery
1 can diced tomatoes - with the juice poured in
1 can beef broth
1 cup water
1 tsp ground mustard
3 sprigs rosemary

Put beef in a zipper bag with a 1/4 cup of flour and toss to coat. Brown the meat in a skillet and place on the bottom of the crock pot. Coarsely chop vegetables and place on top of the meat. Pour in the can of diced tomatoes with juice, can of beef broth, water, and ground mustard. Place sprigs of rosemary on top and cook on high for four hours or on low for six to eight hours.

Oven version: Follow directions above, but fill the pot with the chopped vegetables after browning the meat. Pour in all of the additional ingredients and cook on low heat for one hour, stirring occasionally.