Heartland Cuisine - Hitchcock Stitching & Giving

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The Hitchcock Stitching and Giving Group was founded in Hitchcock in 2015 by Darlys Kloss and Julie Schmeichel. The purpose of the group is to make comfort items for people in need.

Members knit, crochet, loom knit, quilt, tie or embroider. Some of the items made and donated include  scarves, hats, mittens, baby items, prayer shawls and various other contributions.

Donations have been made to Huron Regional Medical Center’s nursery department, Jan Manolis Safe Center, Violet Tschetter Memorial Home, Good Samaritan Crisis Center in Redfield, Abbott House in Mitchell, and individuals in the Hitchcock community. Classes are offered on knitting, crochet, loom knitting and Tunisian crochet.

Anyone looking for an outlet for their creativity is welcome to come and check out the group. All skill levels are welcome.

Meetings are held on the first and third Sundays of each month, from 2 to 5 p.m., at the Hitchcock Methodist Church.

Tossed Salad with Oranges
From Carol Carlson

Poppy Seed Dressing:
    1/2 cup vegetable oil
    6 Tablespoons apple cider vinegar
    3/4 cup sugar
    1 small onion, quartered
    1/2 teaspoon ground mustard
    1/4 teaspoon salt
    1 teaspoon poppy seeds

In blender combine the oil, vinegar, sugar, onion, mustard and salt until smooth. Stir in the poppy seeds.

Salad:
    10 cups torn salad greens
    11-ounce can mandarin oranges, drained
    6 bacon strips, cooked, crumbled
    2 to 4 Tablespoons slivered almonds

Combine the greens, oranges, bacon and almonds. Drizzle with dressing and toss to coat.

Creamy Baked Mac & Cheese
From Amy Crane

    2 cups elbow macaroni
    3 cups heavy cream
    4 cups shredded cheddar cheese
    2 cups shredded gruyere or mozzarella cheese
    1/2 teaspoon smoked paprika
    1 teaspoon onion powder
    1 teaspoon garlic powder
    Salt and pepper to taste
    Panko breadcrumbs and butter

Preheat oven to 350 degrees F. Prepare macaroni according to package instructions. Drain and pour into baking dish.

Prepare sauce by heating heavy cream on the stove. Add four cups of cheddar cheese, smoked paprika and 1/2 teaspoon salt. Allow the cheese to melt, then bring the mixture to a boil. Keep stirring until the cheese sauce is smooth. Pour the cheese sauce over noodles and mix to evenly combine.

Sprinkle with 2 cups mozzarella or gruyere cheese and bake for 20 to 25 minutes or until the top is bubbly and golden brown.

Pumpkin Bars
From Corrinne Lovett

    4 eggs
    1 cup salad oil
    2 cups sugar
    15-ounce can pumpkin

Mix together in large bowl.

Sift the following and add to above:

    2 cups flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 teaspoons cinnamon
    1/2 teaspoon ginger
    1/2 teaspoon cloves
    1/2 teaspoon nutmeg

Mix well and pour into greased and floured 12-by-18-inch pan. Bake at 350 degrees F for 25 to 30 minutes.

Million Dollar Chicken Noodle Casserole
From Julie Schmeichel

    4 cups chopped, cooked chicken
    2 cans cream of chicken soup
    1 cup sour cream
    1 cup cottage cheese
    12 ounces egg noodles
    1 1/2 cups shredded cheese
    1/2 teaspoon onion powder
    1/4 teaspoon garlic powder
    Salt and pepper to taste
    1 can French fried onions

Preheat oven to 350 degrees F. Lightly spray 9-by-13-inch pan.

Cook egg noodles, drain and set aside.

Combine noodles with chicken, soup, cottage cheese, sour cream, cheese, and onion and garlic powder. Mix until thoroughly combined. Spread mixture in prepared pan and top with French fried onions. Bake uncovered 25 to 30 minutes.

Peanut Butter Fudge
From Lila Chaplin

    1 1/2 cups brown sugar
    1 cup sugar
    1/2 cup butter        
    5-ounce can evaporated milk

Cook on stove to softball stage, 238 degrees F. (About 2 1/2 minutes).

Add:
    2 cups crunchy peanut butter
    7-ounce jar marshmallow creme
    1 teaspoon vanilla

Makes 9-inch pan of fudge. If it is too thick, use two pans or one cake pan.

Make Ahead Potatoes
From Lana Iverson

    10 pounds potatoes
    8 ounces sour cream
    8 ounces cream cheese
    1/2 teaspoon garlic salt
    1/4 teaspoon pepper
    Butter (optional)

Prepare as you would for regular mashed potatoes. Prepare ahead and warm up in the oven or crockpot.

Watch them so they don’t get crusty. These will freeze well and can be warmed up in the microwave. You can halve this recipe.

Cranberry-Orange Relish
From Darlys Kloss

    12 ounces fresh cranberriess
    1 medium orange
    1 cup sugar

Slice unpeeled orange into eighths. Remove seeds. Place half of the cranberries and half of the orange slices in a food processor or a meat grinder with a small blade. Mix in sugar.

Store relish in the refrigerator. It will keep for several days.

Makes 2 1/2 cups relish.