Reader-submitted favorite recipes

I was so excited to receive some reader mail this week. The recipe-stuffed envelope came from Dianne Meyr of Cape Girardeau. Dianne received her mother’s old cookbook from her sister, so Dianne decided to share a few of her favorite recipes with us.

As we all know, family favorites don’t have to be anything fancy, just made with a lot of love. Enjoy these favorite recipes and, who knows, they may become a favorite recipe of yours!

Chicken and egg noodle casserole

• 6 cups (12 ounces) uncooked egg noodles
• 2 cans (10 3/4 ounces) cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups cubed, cooked chicken
• 1 cup crushed butter-flavored crackers
• 1/4 cup butter, melted

Preheat oven to 350 degrees. Cook noodles according to package directions and drain. In a large bowl, whisk together soup, sour cream, milk, salt and pepper to blend. Stir in chicken and cooked noodles. Transfer to a 9x13-inch baking dish. In a small bowl, mix crushed crackers and butter. Sprinkle over top of casserole. Bake 30 to 35 minutes until bubbly.

German potato salad

This is the original recipe used by Immanuel Lutheran Church at its annual fish supper. Of course it was multiplied many times to feed the normal 700 to 800 people at that supper. This recipe was made by an amazing group of women who really knew how to cook.

• 5 or 6 pounds long white peeled potatoes
• Enough water to cover potatoes
• 1/2 teaspoon salt
• 3/4 to 1 pound bacon, cut into small pieces
• 2 cups vinegar
• 2 cups sugar
• 1/4 teaspoon black pepper
• 1 medium onion, chopped into small pieces
• 4 cups water
• 1/2 teaspoon salt
• 2 tablespoons cornstarch

In a saucepan, place potatoes and enough water to cover them. Add salt. Bring to a boil, reduce to a simmer in a covered pan for about 20 minutes until tender. Drain and cool slightly. Halve and cut potatoes into 1/4-inch slices. Set aside.

In a large skillet, cook bacon until crisp. Remove bacon to napkin to drain. Keep bacon drippings in skillet. Add the onion and cook over medium heat until tender. Then add vinegar, water, sugar, salt and pepper. Bring to a boil. Mix the cornstarch with a small amount of water to dissolve. Add to the boiling mixture and stir until it thickens. Add the bacon to the cooked potatoes. Pour the sauce over the potatoes and bacon. You can serve this warm or cold. You can add sliced boiled eggs as garnish, if desired.

Cooked cheese

This warm, homemade treat is delicious on fresh homemade bread and butter.

• 1 pound smooth cottage cheese
• 1 teaspoon baking soda

You may blend cottage cheese before adding baking soda. Mix cottage cheese and baking soda and let stand at room temperature for two hours; do not stir.

Melt over very low heat in a double boiler:

• 1 stick butter
• 8 ounces American cheese
• Pinch salt

Add the cottage cheese mixture and cook over low heat until melted. Stir frequently. Refrigerate leftovers.

Blatz Kuchen

A family favorite that never stayed around very long.

• 3 egg yolks, slightly beaten
• 6 tablespoons melted butter
• 3 tablespoons milk
• 1/2 teaspoon salt
• 1 to 1 1/2 cups flour
• 1 teaspoon sugar
• Melted butter and sugar for the topping

Preheat oven to 450 degrees. Place the cookie sheets in the oven.

Mix egg yolks, butter, milk, salt and sugar. Beat for 1 minute. Add flour and work into a smooth, stiff dough. Divide dough into 4 or 5 parts. On a floured board, roll each part out paper thin into an 11-inch circle. Carefully place the dough on the hot cookie sheet. Bake until bubbly and golden in color about 4 to 5 minutes. The edges will be slightly brown. Watch closely so it doesn’t over bake. After removing from the oven, brush the pastry with melted butter and sprinkle sugar on top. Break into approximately 5-inch pieces. Repeat process for each portion of dough. Store in airtight container if not serving immediately.

Cream puffs with custard filling

These divine treats were quickly eaten after being made. The homemade custard is the perfect filling for the tasty puff of baked dough. Be sure to refrigerate any leftovers, if there are any.

• 1 cup water
• 1/2 cup butter, 1 stick
• 1 teaspoon sugar
• 1 cup sifted all-purpose flour
• 4 large eggs

For the custard:

• 3/4 cup sifted all-purpose flour
• 1 cup sugar
• 3 cups milk
• 4 large eggs
• 1 tablespoon butter
• 1 tablespoon vanilla

Preheat oven to 400 degrees. Bring the water, stick of butter and teaspoon of sugar to a full boil in a large saucepan. Add the cup of flour all at once. Stir vigorously with a wooden spoon and cook 1 minute, or until mixture forms a smooth ball that leaves side of pan. Take off heat and cool slightly. Add the 4 large eggs one at a time, beating well after each. The paste will separate as you add each egg, but as you beat, it will stiffen and hold its shape.

Drop by rounded tablespoons 3 inches apart on a parchment paper-lined cookie sheet. Bake for about 40 minutes or until golden brown. Cool on rack. Cut tops off puffs with sharp knife. Remove some of the dough in the center. Fill puffs with 1/4 cup of custard and replace tops.

For the custard filling, combine 3/4 cup flour and the 1 cup of sugar in a medium saucepan; stir in 3 cups milk. Bring to a boil, stirring constantly over low heat until it bubbles. Cook 3 to 4 minutes more until thick. Remove from heat. Beat the 4 eggs lightly in another bowl. Beat in 1 cup of the hot milk mixture. Then return entire egg mixture to heat, stirring constantly over medium heat 1 to 2 minutes until thick. Do not boil. Add the butter and vanilla. Pour into a bowl and place waxed paper on top of custard. Cool in refrigerator for two hours. Use 1/4 cup in each cream puff.

Have a great week and, until next time, happy cooking.