Cookbook Corrections

Corrections for Redeemer Lutheran Cookbook, published 2013

Updates 12/2014

p. 1 – Artichoke Dip
1 glove garlic should be 1 clove garlic

p. 2 – Bar Nuts
2 T snipped fresh parsley should be 2 T snipped fresh rosemary

p. 15 Strawberry Pretzel Salad
Add 1/4 cup melted butter to the ingredients

p. 16 Sunshine Salad
Add small packet of orange jello to the ingredients

p. 32 Texas Caviar
1 small jar mild green chills should be green chilies

p. 48 Grilled Pork Tenderloin
At the end of the directions, add: Cook tenderloin in 375 degree oven for 45 min.

p. 53 Oriental Meatballs
These could be in appetizers; the balls should be rolled into 1″ size, and no larger.

p. 66 Banana or Pumpkin Bread
2 1/2 c. water should be 2/3 cup water

p. 68 Double Cranberry Bread
Remove last two ingredients (included in the list twice)

p. 82 Mattie’s Chocolate Cherry Cake
Add 5 T butter to the frosting ingredients

p. 92 Buttermilk Bars
Add 2 1/2 cups flour to the beginning of the list of ingredients.

p. 95 Divinity Cookies
In the directions, before the last sentence add: Add the vanilla and beat mixture until mixture becomes slightly dull. Stir in nuts and drop onto sheet.

p. 95 Double Chocolate Oatmeal Cookies
Directions should state scant instead of “scan teaspoonfuls.”

p. 96 Five Pounds of Fudge
Add 12 oz. German sweet chocolate to the ingredient list.


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