2013-02-14 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week I will feature Jennifer Wikenheiser, with her favorite recipes.

Jennifer will graduate from Strasburg High School in May. While in school she has been active in National Honor Society, choir, basketball, volleyball, track, SADD and annual staff.

In the fall she will be attending Bismarck State College studying business.

Jennifer’s parents are Don and Deloris Wikenheiser.

Taco Hot Dish
8 oz. taco chips
2 lbs. ground beef
1 pkg. taco seasoning
1 can cheddar cheese soup
1/4 c. milk
1 chopped onion (optional)

Head of lettuce, chopped
1 lge. tomato
8 oz. sharp cheddar cheese,
shredded

Crush taco chips into a 9x13 in. pan. Brown beef in skillet and season with salt, pepper and taco packet. Add water as instructed on packet and simmer 10 to 15 minutes. Put meat sauce on chips and spoon mixture of soup and milk on top. Sprinkle with onions and bake for 25 minutes at 375°. Top with shredded lettuce and cheese. Return to the oven only until cheese melts and garnish with tomatoes. Can be served topped with sour cream or taco sauce.


Jennifer Wikenheiser Jennifer Wikenheiser Monster Cookies
6 eggs
2 1/4 c. brown sugar
2 c. white sugar
1 T. syrup
4 tsp. soda
1 c. butter
2 3/4 c. peanut butter
9 c. oatmeal
1/2 lb. chocolate chips
1/2 lb. M & M candies
1 tsp. vanilla

Mix in large dish in order given. Drop by large tablespoon and flatten. Place 6 cookies on a cookie sheet. Bake to 10 minutes. Do not over bake. No flour in this recipe. Bake at 350°.

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