In 1981 the ladies of the Baptist Women’s Mission Organization got together and decided to publish a cookbook. Included in the book were handy hints, bible verses and chosen favorite quotes. Five hundred copies were printed using a mimeograph machine and given to people at the Rosebud County Fair along with glasses of refreshing water. The cookbook went over so well that the ladies decided to make it an annual event. Over the years a number of members have worked on the production of the cookbook. Changes have taken place including using different categories, dating the cookbooks, indexing the recipes, using the computer and a desktop publishing program instead of a typewriter and sending it to the printers rather than cranking them out! But the purpose has remained the same - to give to the community and hopefully reach someone with God’s love and the gospel message.
The fair is coming up again and you will be able to find a new cookbook there for the asking with the title of: Kid’s Favorites.

Best-Ever Lemon Pie
Submitted in 1982
1 baked pie shell
1 1/4 c. sugar
6 T. cornstarch
2 c. water
3 egg yolks
1/3 c. lemon juice
3 T. butter
1 1/2 t. lemon extract
2 t. vinegar
Mix sugar, cornstarch together in top of double boiler. Add the two cups of water. Combine egg yolks with juice and beat. Add to rest of mixture. Cook until thick over boiler.
Never-Fail Meringue
Submitted in 1982
1 T. cornstarch
2 T. cold water
1/2 c. boiling water
3 egg whites
6 T. sugar
1 t. vanilla
pinch of salt
Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer to high speed and beat well. Spread meringue over cooled pie filling. Bake at 350 for about 10 min. This meringue cuts beautifully and never gets sticky.

Pecan Log
Submitted in 1985
1 box confectioners sugar - 1 lb.
1 (7 oz.) jar marshmallow cream
1 t. vanilla
1 pig. Kraft caramels
2 T. milk
chopped nuts
Gradually add marshmallow cream to confectioners sugar and vanilla. Work in with hands, do not add more cream, it will finally work in. Roll into logs - freeze - Melt caramels in double boiler with 2 T. milk. Dip frozen logs in melted caramel. Roll in chopped nuts.

Chocolate Covered Cherries
Submitted by in 1985
1/2 c. margarine
1/4 c. white syrup
1 t. vanilla
3 1/2 c. powdered sugar
12 oz. chocolate chips
1/2 slab paraffin wax
2 (10 oz.) bottles cherries, well drained
Cream butter and syrup. Add vanilla and powdered sugar. Refrigerate for 1 hour. Work chilled mixture with hands - then work a portion around each cherry. Chill one more hour.
Melt chocolate chips and paraffin in double boiler. Dip cherries with a toothpick, keeping chocolate warm while dipping.

Green Worm Cookies
Submitted in 1986
2 c. white sugar
1 c. salad oil
2 t. vanilla
4 c. white flour
1 t. cinnamon
2 t. soda
1/2 t. ginger
2 t. baking powder
1 t. salt
1 t. nutmeg
2 c. grated, unpeeled, raw zucchini
Beat together sugar, oil, vanilla. Sift together dry ingredients. Add zucchini to sugar mixture, fold in sifted ingredients. Add raisins and nuts up to 2 cups. Drop by spoonsful on oiled baking sheet. Bake at 350 degrees for 10-15 minutes.

Mexican Meat Roll
Submitted in 1986
1 1/2 lbs. hamburger
1 T. dehydrated onion
1 t. salt
2 t. Mexican seasoning
1/4 t. pepper
Brown together in skillet. Drain excess fat.
2 c. Bisquick
1/2 c. milk
Blend to make a soft dough. Roll into 9x13” rectangle. Cover with meat mixture. Roll as for jelly roll. Place on greased baking sheet, seam side down. Slash top several times. Bake at 400 degrees for 20-25 min. Serve with taco sauce or ketchup.

Ammonia Cookies (Hirschonsalts)
Submitted in 1989
This recipe is at least 100 years old
4 eggs
1 1/2 c. sugar
1 c. sweet cream
1/2 t. gr. peppermint drops
5 c. flour, approx.
1/2 c. Crisco (melted)
1/2 c. milk
1/2 t. vanilla 1 12/ T. powdered ammonia
Soak crystal ammonia in 1/2 c. milk overnight, in refrigerator.
Put in flour as much as you can mix with a spoon so you can handle as cookies. Bake 350-400 F. Bake 8-10 minutes. Frost with powdered sugar frosting listed below.
Powdered Sugar Frosting:
2 c. powdered sugar
1 t. vanilla
Add cream to make spreading consistency.

Cheesecake Cupcakes
Submitted in 1991
Filling:
1/4 c. sugar
1 egg
2 (3 oz.) pkg. cream cheese, softened
1/8 t. salt
1 (6 oz.) pkg. choc. chips (1/2 c. for filling & 1/2 c. for cake)
Combine all except choc. chips and beat until cream. Stir in 1/2 c. chocolate chips and set aside.
Cake:
1/2 c. flour
1 t. soda
1/2 t. salt
1/2 c. sugar
1/3 c. vegetable oil
1 egg
1 t. vanilla
1 c. water
Melt reserved 1/2 c. choc. chips over hot water. Stir till smooth. Combine flour, soda, salt and set aside. In large bowl combine sugar, oil, egg and vanilla. Beat well and add chocolate chips. Gradually mix in flour and water. Spoon 1/2 of batter into paper-lined cupcake pans. Spoon 1 T. filling over batter, then rest of chocolate batter on top. Bake at 350 for 23-25 min. Sprinkle confectioners sugar on top of cooled cupcakes.

Orange Frosted Carrot Bars
Submitted in 1992
2 c. flour
1 t. baking powder
1/2 t. salt
1 c. soft margarine
1/2 c. walnuts
3/4 c. sugar
1 egg
1 t. vanilla
1 c. finely shredded carrots
Mix flour, baking powder, and salt, set aside. Beat margarine, sugar, egg, and vanilla till fluffy. Stir in carrots, nuts, and flour mixture until blended. Spread in greased pan. Bake on center rack in preheated 350 oven for 30 minutes or until firm. Cool slightly in pan on rack. Spread orange frosting on top and cool completely. Cut into bars.
Orange Frosting:
Mix 2 T. melted marg., 1 t. ground orange peel, 1 c. powdered sugar, and 2 T. orange juice, until smooth.