Give the Nuui Cunni girls recipes a try

Brandon Muncy

The girls at the Nuui Cunni Center sent me in some recipes this week, and there is truly something for everyone in this batch. I've seen the many wonderful arts and crafts made at the center, but I had no idea how much great food they prepared. I look forward to joining you ladies one time soon to join you for your Wednesday potluck lunch and craft lesson. Thanks for the recipes ladies!

SPICY CHEESEBURGER SOUP

by Rena Wiggins

1 1/2 C Water

2 C Peeled Potatoes - cubed

2 Small Carrots - grated

1 Small Onion - chopped

¼ C Green Pepper - chopped

1 Jalapeno Pepper – seeded, chopped

1 Garlic Clove - minced

1 Tbs Beef Bouillon Granules

½ tsp Salt

1lb Ground Beef – cooked, drained

2 1/2 C Milk - divided

3 Tbs All-Purpose Flour

8 oz Processed American Cheese - cubed

1/4 to 1 tsp Cayenne Pepper - optional

1/2lb Bacon – cooked, crumbled

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Top with bacon just before serving. Makes 6-8 servings (about 2 quarts).

PRETZEL SALAD

by Nita Rigney

2 2/3 C Pretzels – chopped or crushed

1/2 C Butter

12 oz Cream Cheese

1 1/2 C Sugar

8 oz CoolWhip®

1 lrg pkg Strawberry Jello®

1 small pkg Strawberry Jello®

1 can (20 oz) Pineapple - crushed

2 C Pineapple Juice

1 pkg Frozen Strawberries

Melt butter and combine with pretzels in a 9 X 13 pan. Bake in 400 oven for 10 minutes. Cover immediately with cream cheese and sugar, which has been creamed together. Cool in freezer about 30 min. Then spread with cool whip and place in freezer until solid. Heat two cups pineapple juice to boiling; dissolve jello. Add pineapple with its own juice and frozen strawberries. Pour over Cool Whip. Refrigerate four hours before serving.

LEMON MOUSSE

by Skip Knotts

12 oz Frozen Lemonade - softened

12 oz CoolWhip® - Softened

14 oz can Sweetened Condensed Milk

Mix together, Chill 1 hour before serving

FRUIT COCKTAIL CAKE

by Rena Wiggins

CAKE

2 C Flour

2 Eggs

2 tsp Soda

½ tsp Salt

1 med size Fruit Cocktail

1 1/2 C Sugar

Brown Sugar

Walnuts -  chopped

Mix well. Pour in greased-floured pan. Sprinkle with brown sugar and walnuts. Bake at 350° for 30 minutes. May take a few minutes longer – watch carefully and test with toothpick. Remove from oven, poke holes in cake to absorb topping. Then pour topping over cake.

TOPPING

1 1/3 C Sugar

1 cube Margarine

1/2 C Canned Milk

Add all topping ingredients to saucepan. Boil one minute. Pour over cake as soon as it comes out of oven.