Frieda Buettner makes the newspaper...

When reminiscing about Aunt Frieda, my Mother, Juleen, and several cousins mentioned her cooking and meals they remembered. Even if you stopped by the farm unexpectedly, Frieda could whip up some scrumptious meal for you. On Saturday, March 20, 1976, an article appeared in the Grand Island Daily Independent newspaper, further testament to our Aunt Frieda's cooking abilities.

A note at the bottom of the article says:
Each week The Daily Independent pays $5 for the best recipe submitted with judging by a local home economics club.
Weekly winners will be printed here.
(a full article with photo)
Runners-up will be printed on the women's pages, for which entrants will receive $1.

Saturday, March 20, 1976

Cooking For Others

"I've enjoyed cooking all my life," said Mrs. Alfred (Frieda) Buettner, "but since I'm a lifetime member of the Weight Watchers, and my husband and I both need to watch our calories, I'd rather cook than eat. I enjoy having company to cook for, so we have help to eat what I cook."

Buettner is retired. They live southwest of Grand Island. Their children are Mrs. Bernard (Rogene) Harders of Grand Island and Lt. Cmdr. Darwyn Buettner who is in the U.S. Coast Guard stationed at Kodiak, Alaska. They have seven grandchildren.

"My favorite hobby is fishing, and since my husband is retired we go fishing -- mainly for catfish -- a lot."

She's president of her church circle at St. Paul's Lutheran Church, and enjoys the group of ladies she works with in the circle.

"I love to knit, play the organ, raise flowers and can and freeze our homegrown vegetables," she said. "Also, I've belonged to the Islander Extension Club for 29 years, and I'm working on a Bicentennial book of the history or our club."

Mrs. Buettner is walking off with double honors on the cook's page this week. Not only is she our featured cook, she's also our favorite recipe $5 winner.

(An Original Recipe)

4 eggs
1 cup sugar
1 cup cake flour
1/4 cup milk
2 bananas, mashed
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
1/2 cup nuts, chopped

Beat egg whites and salt until stiff, then set aside.

Beat egg yolks until light, add sugar and beat until lemon colored.
Add mashed bananas and milk alternately with cake flour that has been sifted with baking powder.
Add vanilla and nuts, then fold in beaten egg whites.
Pour into 10 by 15 inch jelly roll pan, which has been greased and lined with wax paper, then greased and floured again.

Bake 15 minutes in preheated 350 degree oven.
When done, have a muslin towel sprinkled with powdered sugar ready to turn the cake on, then roll up with towel and let cool.
When cool, unroll it and spread the following filling, re-roll, chill and serve.

2 1/2 tablespoons cake flour
1/2 cup milk
1/2 cup butter or margarine
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla

Cook flour and milk until thick, then cool mixture thoroughly before adding remaining ingredients and beating with electric mixer until fluffy.

Note: If a thicker consistency is desired, fold in more powdered sugar.

(There is also a Pumpkin Roll Cake variety in the paper...)

My Favorite Recipe by Mrs. Alfred Buettner

Fruit Salad
1 box macaroni
1 can fruit cocktail (2 1/2 size can)
1 can crushed pineapple (2 1/2 size can)
1 can tidbit pineapple (medium size can)
2 cans mandarin oranges
2 1/2 cups fruit juice drained from above fruits
1 cup sugar 1/2 teaspoon salt
2 tablespoons flour
3 eggs, beaten

Mix juice, sugar, salt, flour, and eggs together well.
Cook together in saucepan, then pour over cooked macaroni.
Refrigerate overnight.
Have read the following:
1 1/2 large containers of whipped topping
1 pound miniature colored marshmallows
Mix together the whipped topping (I use Cool Whip), miniature marshmallows, drained fruit and macaroni mixture.

Note: This makes a large recipe. May be frozen and used later.
When removed from freezer and thawed out, stir it well to smooth it out.


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