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Cook Shack Recipes

Stuffed Cabbage Rolls & The Best Sugar Cookie You Ever Tasted

February 16, 2018

Stuffed Cabbage Rolls By: Spikers Rodeo Club Ingredients: 1 large savory cabbage 1 medium onion 1/2 lb. ground beef 1/2 c. grated cheese 1 tbls. tomato sauce on each roll 1/2 c. parsley 2 cloves garlic 2 eggs 2 slices French bread (soak in milk)   Directions: Separate leaves of…

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Holiday Recipes from Karen Vold’s Spurs & Spoons Cookbook

November 20, 2017

Holiday Popcorn Crunch Makes about 5 cups or 1 pound Ingredients: 2/3 cup sugar 1/2 cup butter or margarine (1 stick) 1/4 cup light corn syrup 1/2 tsp vanilla 2/3 cup pecans 1/3 cup almonds 4 cups popped corn DIRECTIONS: Combine sugar, margarine and corn syrup in 1 1/2 quart…

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Cracked Pepper Brisket Roast & Spinach Salad

October 20, 2017

  Cracked Pepper Brisket Roast recipe courtesy of Jennifer Ericsson Ingredients: 3 to 4 pounds beef brisket 1½ tsp onion powder 1 tsp salt 3 tsp cracked peppercorns 3 Tbsp dry mustard 1 Tbsp lemon juice 3/4 cup catsup 1½ tsp garlic powder 2½ tsp celery salt 3 tsp Worcestershire…

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Chicken Spaghetti & Pumpkin Cake

September 22, 2017

Chicken Spaghetti recipe courtesy of Clem and Donna McSpadden INGREDIENTS: 1 (16 oz) pkg spaghetti (wheat, spinach or white) 1 (10.75 oz) can condensed cream of mushroom soup 3/4 lb. Velveeta cheese 1 (10 oz) can tomatoes w/ chile peppers 1 cup chopped green onion 4 skinless boneless chicken breasts…

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Salmon Patties & Apple Snack Cake

August 21, 2017

Salmon Patties in memory of Mrs. Paul (Velda Barnhart) Morehouse from The Pioneer Journey Cookbook Ingredients: 1 can (15 ½ oz.) salmon 1 cup fine dry bread crumbs ½ cup chopped onion ¼ cup chopped parsley 2 eggs, beaten 2 Tbsp. lemon juice ¼ tsp. pepper 2 Tbsp oil Lemon…

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Cream Cheese Filled Snickerdoodles & Peanut Butter No-Bake Cookies

August 8, 2017

recipes courtesy of Samantha Schemper Cream Cheese Filled Snickerdoodles: INGREDIENTS: Cookies 1½ cups sugar 1 cup room temp butter 2 eggs 1 tsp vanilla 2¾ cups all purpose flour 2 tsp cream of tartar 1 tsp baking soda ¼ tsp salt ¼ cup sugar 2 tsp cinnamon Filling 8 oz…

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Belly Button Stew & Texas Trash

July 24, 2017

Belly Button Stew recipe courtesy of Ken Stafford, Droffats Catering and Concessions, Shawnee, Oklahoma ingredients: Ground beef Polish sausage Hot links Onions Bell peppers Diced tomatoes Pinto beans Salt and pepper DIRECTIONS: Serve on a bed of cornbread and cover with grated cheese. We make about 40 pounds of this…

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Duck Gumbo

July 6, 2017

recipe courtesy of Jada Lucky “As much as I would love to, I cannot take full credit for the gumbo recipe I use. Our very good friend, Rusty Wilson, from Lafayette, Louisiana is a true bred and born Cajun. I asked him for his roux recipe (which is the base…

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Almond Cream Cheese Pound Cake

June 16, 2017

This is a terrific, all-purpose pound cake recipe. Notice the added flour because the 18.25 – ounce cake mixes are now 16.5 ounces. If you want to turn this into a lemon pound cake, substitute 1 tablespoon grated fresh lemon zest (from one large lemon) for the almond extract use…

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Marinated Flank Steak & Onion, Mushroom & Potato Packet

May 19, 2017

Marinated Flank Steak recipe courtesy of Rodeo Road Recipes Ingredients: 1 flank steak, average size 1/3 c. soy sauce 1/3 c. red or white wine 3 Tbsp. green onion 3 lemon slices 1/2 tsp. dry mustard 1/8 tsp. lemon pepper 1 clove garlic, minced DIRECTIONS: Combine marinade ingredients and put…

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Italian Meatball Hoagie Braids & Pistachio Pudding Cake

April 12, 2017

Italian Meatball Hoagie recipe courtesy of Angie Meismer from the CJRA Cookbook ingredients: 2 (8 oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls 16 (1/2-inch) frozen fully cooked Italian meatballs (about 1 lb.) thawed, halved 1 cup tomato-basil spaghetti sauce 4 oz. (1 cup) shredded mozarella cheese 1 egg, slightly beaten…

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Featuring Karen Vold’s Recipes

March 21, 2017

Karen’s Cowboys Favorite Salad Dressing (Makes a little more than 2 quarts) ingredients: 2 qts mayonnaise 4-5 hard boiled eggs 16 oz sweet bread and butter chips (pickles) 1 - 6 oz. can of olives 1 - 12 oz. bottle chili sauce DIRECTIONS: Put pickles and olives through food chopper.…

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