Waikiki Meatballs

BlogRecipeEmployeeFav-WaikikiMeatballsIngredients:

  • 1 1/2 lbs. ground beef
  • 2/3 cup cracker crumbs
  • 1/2 cup onion, minced
  • 1 egg
  • 1 1/2 tsp. salt
  • 1/4 tsp. ginger
  • 1/4 cup milk
  • 1 Tbsp. shortening
  • 2 Tbsp. cornstarch
  • 1/2 cup brown sugar, packed
  • 13.5 ounce can pineapple tidbits, drained (reserve liquid)
  • 1/3 cup vinegar
  • 1 Tbsp. soy sauce
  • 1/3 cup green peppers, chopped

 

Directions:

Mix beef, crumbs, onion, egg, salt, ginger and milk thoroughly. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet. Brown and cook meatballs. Remove meatballs. Keep them warm. Pour fat from skillet. Mix cornstarch and sugar. Stir in reserved pineapple juice, vinegar, and soy sauce until smooth. Pour into skillet and cook over medium heat, stirring constantly, until mixture thickens and boils. Stir while boiling for one minute. Add meatballs, pineapple tidbits and green peppers. Heat through.

 

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Bonnie’s Drummies

BlogRecipe-BonniesDrummies

Ingredients:

  • 3 lb. drummies
  • 1/2 cup honey
  • 1/2 cup margarine, melted
  • 1/4 cup mustard
  • 1/2 tsp. ground ginger
  • 1 tsp. curry powder
  • 1 tsp. salt

 

Directions:

Combine and pour over drummies. Bake uncovered for 1 hour at 375 degrees.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Tortilla Roll-Ups

BlogRecipe-TortillaRollups

Ingredients:

  • 1 cup salsa
  • 1 package cream cheese, softened
  • 12 oz. shredded cheddar cheese
  • 1 package dry Ranch dressing mix
  • chopped onion, if desired
  • 8-10 (8-inch) flour tortillas
  • extra salsa

 

Directions:

Combine all ingredients and spread a thin layer of mix on each tortilla. Roll tortillas and refrigerate 30 minutes. Cut rolls into bite-sized pieces and serve with salsa.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Cheesy Hash Browns Recipe

BlogRecipe-CheesyHashBrowns

Ingredients:

  • 32 oz. package hash browns
  • 16 oz. sour cream
  • 1/2 cup butter, melted
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese

 

Directions:

Mix all ingredients and place in greased pan. Bake at 350° for 1 hour.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Easy Chicken Divan

BlogRecipe-ChickenDivan

Ingredients:

  • 1 package Rice-A-Roni rice pilaf
  • 1 package Knorr’s Bearnaise sauce
  • 2 boneless, skinless chicken breasts
  • 1/2 pound asparagus spears

 

Directions:

Season chicken breasts to taste and saute in olive oil. While chicken is cooking, prepare rice and sauce according to package directions. Heat asparagus spears in microwave. Spoon 1/2 of the rice onto a plate, place 1/2 of the asparagus spears on top of rice, top with one chicken breast and ladle sauce overall. Serve immediately.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Banana Bread

BlogRecipe-BananaBread

Ingredients:

  • 3 ripened bananas, mashed, to equal one cup
  • 3/4 cup sugar
  • pinch of salt
  • 1 egg, beaten
  • 1/2 cup butter, melted
  • 1 tsp baking soda
  • 1 Tbsp water
  • 2 cups flour

 

Directions:

Blend sugar, salt and egg into bananas. Stir in butter. Dissolve soda in water and add with flour. Mix and bake in loaf pan for 45 minutes at 350 degrees. Makes 1 loaf.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Chicken Wild Rice Soup

BlogRecipe-ChickenWildRiceSoup

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1/2 cup white rice
  • 1 can cooked wild rice (or 1/2 cup uncooked wild rice)
  • 1 small green pepper, chopped
  • 1/4 cup green onions, chopped
  • 1/2 tsp salt
  • 1 cup flour
  • 2 sticks margarine
  • 1 can mushrooms
  • 2 cans cream of mushroom soup
  • 3 tsp salt
  • 1 pint half and half (or regular milk)
  • 1/2 tsp pepper
  • 1/4 cup pimento
  • 1 quart milk
  • 5 tsp parsley flakes

 

Directions:

Wash and cook rice. Set aside. Cook chicken. Set aside. Boil the green pepper, onions and celery with 1/2 tsp salt. Cream flour and margarine and add the remaining ingredients, including the rice and chicken. Warm through. Excellent served with croissants.

Makes a large batch. Leftovers may be frozen. Reheat slowly, stirring constantly. It may be necessary to thin with cream or milk.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.