2017 Home for the Holidays

Page 28 2017 Home for the Holidays LINCOLN DAILY NEWS November 22, 2017 Dissolve Jello with boiling water. Let sit until slightly thickened. Sprinkle sugar on prepared cranberries. Add all ingredients, including pineapple juice, to Jello mixture. Mix well. Let sit. Chill and serve. --- Janet (Poffenbarger) Cherry spent decades on the farm in Elkhart and even though she is very modest, her cooking skills are off the charts. Let’s face it, you have to be a good cook when you are a farm wife raising a family. Cherry says, “I can’t remember a time when Mom (Opal Poffenbarger) didn’t have Scalloped Cabbage on the table for family gatherings or Christmas. When I married into the Cherry family I took it to one of our family dinners and it soon became a requested favorite. In fact, at our Cherry reunion I was kindly told that I was to bring my Scalloped Cabbage and Red Velvet Cake.” Word has it from Janet’s daughter, Julie Cooper, that “Mom can’t make enough to satisfy the Fuiten boys at the family reunion.” Nephews Greg, Kent and especially Brian really love this casserole. Scalloped Cabbage from Janet Cherry Cut up cabbage and cook until tender and drain WELL Make White Sauce: 1 cup Milk 2 T Butter 2 T Flour 1/2 t Salt Cook White Sauce until thick and add Velveeta to taste. Put cabbage in casserole dish and sprinkle some salt on cabbage and then pour cheese sauce over it using a fork to move around cabbage so that the cheese sauce gets mixed. Top with cut up bread cubes that have been mixed with generous amounts of melted butter. Bake at 350 degrees until bubbly and bread crumbs are golden. CONTINUED ===