Sweet & Sour Chicken on Rice (slow cooker)

Pauline Flamme, Tama County


4 chicken thighs or 5-6 drumsticks


1/2 c. ketchup

3 cloves garlic, minced

1/4 c. sugar

1/2 c. soy sauce

1/3 c. honey

1 tsp. dried basil

2 mandarin oranges or 1 orange (cut peel in strips; break orange pieces apart)

Instructions: Put thighs or drumstick in slow cooker. Mix sauce ingredients together, and pour over chicken. Cook for 6 hours on low. Remove bones. Serve on white rice. 

Garden Salad

Ruth Cary, Johnson County

Published July 17, 1982


1-1/2 c. sugar

1 c. white vinegar

1 large can sauerkraut, drained

1 c. bean sprouts, drained

2 c. chopped celery

2 c. chopped onion

1 green and/or red pepper, chopped

3 shredded carrots

Instructions: Combine sugar and vinegar. Boil 2 minutes; cool. Mix other ingredients. Add liquid from kraut and sprouts in large bowl. Pour vinegar mixture over vegetables, and mix well. Cover. Refrigerate 24 hours before serving. 

Pineapple Yellow Cake Dessert

Mary Starr, Howard County 


1 yellow cake mix plus ingredients listed on box

1 (20 oz.) crushed pineapple (don’t drain)

1 (8 oz.) Cool Whip, thawed

1 small package instant vanilla pudding

Instructions: Mix cake ingredients and bake according to package directions. Cool. Use the handle of a wooden spoon, and poke holes in the top of the cake. Pour pineapple and juice evenly over the cake. Mix Cool Whip, vanilla pudding and milk (use as much or as little milk as you want to get the spreading consistency that you desire). Keep refrigerated. 

Dana’s Heavenly Scones

Marilyn Platner, Linn County


2 c. all purpose flour, spooned and leveled

1/3 c. granulated sugar

1 tbsp. baking powder

1/2 tsp. salt

6 tbsp. cold unsalted butter, cubed into pieces

1/2 c. heavy whipping cream

1 large egg

Blueberries or other fruits optional (dried is best)

Instructions: Preheat oven to 400 degrees Fahrenheit. Sift together flour, sugar, baking powder and salt. Cut in butter by hand until very fine crumbles appear. Mix whipping cream and egg. Add to dry mixture, and gently knead to incorporate the dry and wet ingredients. Don’t over mix. Add fruit, if desired. Form dough into a disc, and cut into six pieces. Put on baking sheet, and brush more cream over top, if desired. Bake for about 15 minutes.  

For more ideas, visit iowafarmbureau.com/recipes

Email recipes to jgoolsby@ifbf.org or mail to: Communications Division, Spokesman Recipes, 5400 University Ave., West Des Moines, IA 50266. Food photos are welcome too!