2015 making spirits bright

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2 • Unified Newspaper Group • Making Spirits Bright • November 12, 2015

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November 12, 2015 • Making Spirits Bright • Unified Newspaper Group • 3

Dear Verona Shoppers This season, as you go about the annual ritual of holiday shopping

please keep in mind the merchants and businesses that work so hardthroughout the year to make our community worthy of the nickname

“Hometown U.S.A.”

These are the businesses that aid our summer brat sales, assist with

local events, sponsor youth sports teams, and contribute to the fabric of

the community in too many ways to list.

Please keep the merchants of Verona in mind for stocking stuffers, last

minute gifts, gift certicates, and perhaps those hundreds of smaller

items found just below the top lines on your holiday lists.

Remember, by shopping locally, you will not only nd great gifts, you will

also be helping to maintain the spirit that makes Verona an outstandingcommunity in which to live.

Wishing You a Safe and Joyous Holiday Season

The Verona Area

Chamber of Commerce

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Season’ s Greetings! The holidays are upon us. The staff of Unified Newspaper Group hope that the pages

that follow will help create a happy season for you and yours. There are gift ideas,shopping tips, events and sales. The pages are full of unique places for you to shopthis holiday season and beyond.

This is the 16th year of publishing a holiday cookbook. Recipes have been submittedby the readers of our newspapers, the Oregon Observer, Stoughton Courier Hub andVerona Press as well as the Great Dane Shopping News. There are terrific recipes foryour holiday meals, to give as gifts and to enjoy on a daily basis. Many thanks go tothose who submitted their favorites.

We offer a sincere “thank you” to the advertisers on these pages for their continuedsupport of this annual gift guide and cookbook.

May this be the most wonderful time of the year for you.

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You don’t need to driveto the mall for great gift ideas.

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Gifts for the host and guests make parties specialIt is customary for guests to express their gratitude to a

host or hostess opening his or her home to them by givinga gift. But in many instances, party hosts also share giftswith their guests.

Housewares and food and beverages are popular gifts togive hosts. Those looking for inspiration for host and guestgifts can consider these ideas.

FoodsAn easy way to show a party host appreciation for the

invite is to bring something that can be served at the event. Agift basket of assorted treats can be shared or saved for lateron. Dessert is a popular food gift as well. Guests know howmuch work goes into planning a party menu, and sometimesit can be nice to provide dessert and give hosts a break.Cakes and other confections can be welcome offerings.

Guests who want hosts to enjoy some rest and relaxationafter a party or large event may bring a gift certificate for a special restaurant. This way the hosts can indulge in a meal

out at their leisure.

BeveragesWine is another popular gift to share with party hosts. One

way to make the gift even more special is to take note of the

types of vintages hosts tend to enjoy. Another courtesy is toinquire about which foods will be served at the party and thenfind a wine that will pair perfectly with the menu. If your

knowledge does not extend to wine, consult with an employeeat your local liquor store or ask a restaurant sommelier.

Champagne can be the perfect choice for special occa-sions. If your host is fond of a certain type of spirit, such

as brandy or whiskey, you can bring that as a gift as well.

ServingwareIndividuals who host several parties per year may appre-

ciate some new pieces to add to their serving collections.Look for items such as decorative bowls or ornate cake serv-ing stands that hosts can be proud to display at future func-tions. A new cooler or engraved beverage tub is one idea forparty hosts who often host outdoor barbecues. Think abouthosts’ interests and the types of foods they typically serve,and you likely can find a gift that will suit their needs.

Party favorsParty hosts are not the only ones to enjoy gifts when spe-cial events are held. Very often those who throw the partiesplan favors for the guests, and everyone gets to leave withsmiles on their faces and a memento to boot. Keep favorssimple so they do not add a lot of extra work to party plan-ning. Candles, candy, cookies, or small trinkets that matchthe theme of the party are relatively easy finds. Wrap favorsintricately and make them part of the party decorations.

Enhance the enjoyment factor of special occasions withgifts for the party host and favors for the guests.

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Make a child’s first holiday specialA baby’s life is filled with milestones. First smiles, first

steps and first words are just a few of the moments parentswill treasure.

A baby’s first holiday season is another special time tocherish. Shoppers seeking gifts to make a baby’s first holi-day special have many clever, cute and functional items tochoose from. Several of these gifts can become keepsakesto be tucked into memory boxes for growing kids to lookat later in life.

• Christmas pajamas: What better way to await thearrival of Christmas than in a pair of snuggly pajamas?Send pajamas ahead of Christmas Day so that new par-ents will have plenty of adorable photo opportunities astheir baby boy or girl tears open the gifts. Stores stockseveral different fun and festive prints, or you can lookinto pajamas that can be personalized.

• Photo print package: Photography packages can

involve the entire expanding family and will catalogspecial moments in time. Purchase a studio or on-location session with a private photographer, or use

one of the popular photography chains found in mallsand department stores.

• Personalized framed print: Commemorate a child’sfirst holiday season with your child by getting a printmade with his or her name and age. Leave a space onthe print so that the child’s parents can customize it

even further with their son or daughter’s footprints.Include a matted frame and child-safe ink or paint tocomplete the gift.

• Keepsake ornament: Some families embrace the tradi-tion of adding a new ornament to their Christmas treeseach year. Purchase an ornament for the new babywith the year so he or she can join in the tradition.

• Crochet or knit blanket: Crafty individuals can make ablanket that the newest addition to the family can enjoyduring the chilly days of winter. These blankets oftenbecome treasured keepsakes that may be passed down

throughout the family or kept tucked away for kids sothey can give them to their own children once they starttheir own families.

• Rocking horse: Babies don’t wait long before they startto run around and climb. A classic rocking horse makesfor a fun baby gift, and come in many different styles.If you are the family carpenter, you can even purchasesome unfinished wood from a craft store and create ahomemade gift your favorite little guy or gal will for-ever cherish.

• Piggy bank: Foster good saving habits by gifting a

personalized piggy bank. Get kids off on the right footby depositing a few dollars into the bank before givingthe gift.

A new baby brings many changes and fun experiences.Gift-givers can make a baby’s first holiday season one filledwith joy and whimsy with creative gift ideas.

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Thoughtful gifts can make this first holiday season one of joy for new

children in the family.


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The benefits to

buying local this holiday seasonHoliday shopping dominates many people’s free time

between the day after Thanksgiving and the final daysbefore Christmas. While many people may shop ‘til they

drop on Black Friday and Cyber Monday, those days stillaccount for a relatively small amount of the hundreds ofbillions of dollars that are spent each holiday season.

Shoppers now have a bevy of options at their disposal asthey embark on the holiday shopping season. Traditionalin-store retailers are still around, and online shopping con-tinues to grow in popularity with each holiday season. Butmany holiday shoppers are looking to buy local this year,and such a decision can pay a host of dividends for bothshoppers and the communities they call home.

• Buying local benefits your local economy. Studies from

Civic Economics, an economics and strategics planningfirm, found that independent, locally-owned retailersreturn a far greater percentage of their revenue into theirlocal economies than national chain stores. One suchstudy examined the disparity between revenue recir-culation among independent, locally-owned businessesin Raleigh, North Carolina, versus four major nationalchains in the city. The former recirculated 51.1 percentof revenue into the local economy, while the latter recir-culated less than 14 percent. Similar results were discov-ered in many cities, indicating that buying local not onlybenefits local business owners, but also the communities

those owners and their customers call home.

• Buying local creates jobs in your community. Oneof the biggest ways local business owners in Raleighrecirculated their revenue in the local economy was jobcreation. While national chains also create jobs, suchjobs only benefit your community if the chains arelocated within your community. If your local mall is aconsiderable drive away, chances are the chains withinthat mall are not employing many of your fellow com-munity members. Local businesses in your communityare more likely to employ residents of your town.

• Shopping local may provide access to more uniquegifts. In addition to the economic benefits of buyinglocal, shoppers may find merchandise made by localcraftsmen is more unique than mass-produced itemsfound on the shelves of national retailers. Recipientsmay cherish more unique items that they cannot findon their own, and that appreciation may even spurthem to benefit their own communities by visitingmore local retailers after the holiday season has comeand gone.

• Employees of local businesses may provide a morepersonal touch. Buying from national chains has itsadvantages, but customer service is not always one ofthem. Should your loved ones encounter problems withtheir gift that requires assistance, they might be forced

to wait on the phone for extended periods of time asthey and thousands of others wait for customer servicerepresentatives to answer their calls. Local businessesdo not deal with nearly the volume of customers asnational retailers and, therefore, are capable of address-ing concerns more quickly and personally than largechains.

Buying local not only benefits small business owners, butit also pays dividends for their customers and the communi-ties they call home.

Shopping local this holiday season can benefit your community in various ways.


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HanukkahHanukkah is an eight-day Jewish celebration that com-

memorates the rededication of the Temple in Jerusalem. Theword “hanukkah” actually means “dedication” in Hebrew.

In one of Judaism’s most central texts, Judah Maccabeeand others witnessed a miracle at the temple after helpingdrive the Syrians out of Jerusalem. Even though there was

only enough oil to keep a menorah’s candles burning forone day, the flames continued for eight nights.

Traditionally, gelt, or money, was given as a Hanukkahgift. Many Hanukkah gift givers aim to give gifts that arethoughtful and sweet. Money is not exchanged as muchtoday, with other gifts taking its place.

KwanzaaKwanzaa is an American holiday that pays homage to

traditions and cultural influences from Africa. The holidaywas developed in 1966 by Maulana Ndabezitha Karenga.The focus of Kwanzaa is on family and the harvest as wellas certain principles, such as unity and faith.

Gifts make up one of the seven symbols of Kwanzaacelebrations. However, gift-sharing is not the central partof this special holiday. Gifts are symbolic of the labor and

love of parents and the commitments made and kept bytheir children.

Gifts are exchanged in abundance this time of year. Thetraditions behind the giving of presents are far-reaching andbased in religious, secular and cultural traditions.

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Did you know? Leaving cookies and milk for Santa Claus is a Christmas

Eve tradition. Children regularly place a dish of cookies and

a glass of milk by the tree on Christmas Eve so that Santahas enough energy to complete all of his gift-giving before

kids wake up on Christmas morning. The tradition of leav-ing cookies out on Christmas Eve may trace its origins toSaint Nicholas. On the feast of St. Nicholas on December 6,children would leave food and drink for the saint and any

attendants. The treats would be exchanged for gifts. While

that’s one theory behind the tradition, others think it is linked

to the history of the Christmas tree and the edible decorationsthat adorn it. Santa would snack on the ornaments, and even

after edible decorations gave way to inedible ornaments, thetradition of leaving a snack for Santa remained. Whateverthe origins behind the tradition, millions of children dutifullyleave milk and cookies for Santa on Christmas Eve.

Traditions continued from page 5


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Appetizers/Beverages

Russian Tea Laura Hardin

1 qt. apple juice2 cups pineapple juice1 cup orange juice½ cup lemon juice

4 cups brewed tea, unsweetened1 stick cinnamon½ tsp. whole cloves½ tsp. whole allspice½ cup sugar

Mix all ingredients and heat on medium to a slow boil. Reduce heat to lowand simmer for 45 minutes. Serve immediately or strain spices and storein refrigerator when cool. Heat by the mug-full in microwave as desired.

Mango Salsa Lori Aebly

1 mango – chopped½ red onion

1 can crushed pineapple – slightly drained2 jalapenos – chopped

Mix and serve with chips.

Buffalo Chicken Dip Ellen Bratz

8 oz. cream cheese½ cup Frank’s hot sauce½ cup blue cheese or ranch dressingShredded mozzarella (a couple of handfuls)2 cups shredded chicken or 2 - 12.5 oz. cans of chicken

Mix all together and bake in oven at 350° for 20 minutes. Serve withpita toast or crackers.

Easy Almond Crackers Ellen Bratz

1 sleeve Keebler Club crackers½ cup plus 2 Tbsp. sugar2 sticks butter¾ cup sliced almonds

Line jelly roll pan with aluminum foil and spray with non-stick cookingspray. Spread crackers in rows of seven across and six down. Sprinklewith almonds. Cook sugar and butter until butter has melted and sugar isdissolved. Pour over top of crackers. Bake at 350° for 10 minutes. Allowto cool then break apart.

Braunschweiger DipPatti Schneider

8 oz. braunschweiger (liver sausage)3 oz. cream cheese, softened1 ⁄ 3 cup mayonnaise or Miracle Whip2 Tbsp. dill pickle relish2 Tbsp. minced onion½ tsp. Worcestershire sauce1 ⁄ 8 tsp. garlic powderFresh parsley, chopped

Mix together and serve with assorted crackers.

5 Ingredient Guacamole Melissa Salis

3 avocados2 tomatoes2 cloves garlic1 lime

Salt

Chop all ingredients. Mash everything together except the tomatoes.When the dip is to the consistency of your liking (I personally like minechunky) fold in the tomatoes and enjoy with your favorite tortilla chips.

Hot Artichoke Crab Meat DipKathie Bartels

8 oz. pkg. cream cheese, softened1 cup mayonnaise1 garlic clove, pressed14 oz. can artichoke hearts in water, drained and chopped8 oz. pkg. imitation crab meat, chopped (1½ cups)¾ oz. (3 oz.) grated fresh parmesan cheese1 ⁄ 3

cup thinly sliced green onions with tops1 lemon1 ⁄ 8 tsp. ground black pepper1 ⁄ 3 cup chopped red bell pepperAdditional sliced green onions7 whole pita bread rounds

Preheat oven to 350°. Combine cream cheese and mayonnaise in abatter bowl; mix well. Press garlic into the bowl with garlic press. Drainartichokes. Chop artichokes and crab meat with food chopper. Make1 tsp. lemon zest. Add artichokes, crab meat, Parmesan cheese, greenonions, lemon zest and pepper to batter bowl; mix well. Put mixtureinto a deep dish baking pan. Bake 25-30 minutes or until golden brownaround edges. Sprinkle with red bell pepper and green onions. Servewith baked pita chips. To prepare pita chips, preheat oven to 400°.

Cut each pita bread in half horizontally. Cut each half into 8 triangles.Arrange in a single layer on flat baking stone. Bake 8-10 minutes oruntil lightly browned. Repeat until all chips are baked. Cool on coolingrack.

Deep Fried PicklesPatti Schneider

1 egg, beaten1 cup milk 1 Tbsp. all-purpose flour1 Tbsp. Worcestershire sauce¾ tsp. salt¾ tsp. black pepper, ground3½ tsp. all-purpose flour

32 oz. jar dill pickles sliced, drained1 qt. oil for deep frying

In a small bowl, mix together the egg, milk, 1 Tbsp. flour andWorcestershire sauce. In a separate bowl, stir together the remainingflour, salt and pepper. Heat oil to 350° in a deep fryer or heavy deepskillet. Dip pickle slices in the milk mixture, then into the flour mixture.Repeat dipping. Place the pickles carefully into the hot oil. Avoidovercrowding by frying in several batches. Fry until pickles float to thesurface and are golden brown. Remove with a slotted spoon and drainon paper towels.


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Breads/Breakfast

Beet Jelly Lori Aebly

3 cups beet juice1 pkg. Kool-Aid (any red kind without sugar)1 pkg. Sure-Gel

Mix together well and boil 1 minute, then add 4 cups sugar. Boil 2minutes. Pour into glasses or jars and seal.

Ground Cherry Preserves Lucy McKee

4 cups crushed ground cherries2 Tbsp. fresh lemon juice1 pkg. - 1¾ oz. powdered fruit pectin4½ to 5 cups sugar

In a stockpot, bring cherries and lemon juice to a boil. Add pectin, cookand stir until mixture reaches a full rolling boil. Stir in sugar, all atonce. Boil 1 minute. Remove from heat, immediately pour into hot jars,leaving ½ inch headspace. Seal tightly.

Yellow Tomato Preserves Lucy McKeeBoil 3 cups yellow stewed tomatoes, add 3 cups sugar, (I use 2½ cups).Boil or cook for 20 minutes. Then add 1 small box of lemon Jello. Boil 1minute, then add ½ tsp. butter. Pour into jars. Seal. Slow to set up.

The Best Egg Bake Ellen Bratz

½ stick butter2 cups frozen hash browns8 - 12 oz. cooked crumbled sausage or bacon or diced ham1 dozen eggs1 cup milk 1 to 1½ cups shredded cheese

Mix together first 3 ingredients and place in bottom of a 9 x 13 inch pan.Mix eggs and milk. Pour over the hash brown mixture. Top with cheese.Bake at 350° for 45 minutes to 1 hour.

Blueberry Puff Michelle Aebly-Mahoney

1 cup blueberries, fresh or frozen2 eggs2 ⁄ 3 cup sugar1 tsp. vanilla2 large croissants1 pkg. cream cheese (softened)1 cup milk

Cut up croissants in bite size pieces. Place in 9 x 13 inch baking dish.Add blueberries. Mix cream cheese, sugar, milk, vanilla and eggs. Pourover croissants. Bake at 350° 25-30 minutes. until golden brown.

Doris Daniel’s Banana Cake Mary Lou Kollath

1 pkg. cake mix, any flavor (I use yellow cake mix)5-6 ripe bananas, mashed1 tsp. baking soda½ cup water

Mix all ingredients and place in a 9 x 13 pan. Bake at 350° for 25-30minutes, or longer until done.

Date Pinwheels Mary Kollath

1 cup soft butter2 cups brown sugar3 eggs1 tsp. vanilla

4 cups flour½ tsp. salt½ tsp. baking soda

Divide into four portions and refrigerate until chilled.

In a large saucepan, cook:1½ cups chopped dates1 cup water1 cup sugar1 cup finely chopped pecans (hold the pecans until later)

Bring to a boil. Reduce heat to medium, cook until mixture is thickened,about 15 minutes. Cool completely, then add the pecans.

On baking sheet, roll out each portion of dough between two sheets of

waxed paper, to measure 12 x 9 rectangle. Refrigerate for 30 minutes.

Remove waxed paper, spread with the date mixture. Tightly roll up eachportion jelly roll style, starting with long side. Wrap in plastic wrap.Refrigerate for 2 hours or until firm.

Unwrap and cut into ¼ inch slices. Place 1 inch apart on greasedbaking sheets. Bake at 350° for 10-12 minutes. Store cookies in airtightcontainer at room temperture or freeze for up to 3 months. Yield about16 dozen.

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Blueberry Coffee CakeCathy Skaife

1 cup butter, softened1½ cups sugar2 eggs1 cup no-fat sour cream1 Tbsp. vanilla extract2 cups flour1 Tbsp. baking powder½ tsp. salt

21 oz. can blueberry fruit fillingTopping:½ cup granulated sugar¼ cup packed brown sugar1 tsp. cinnamon

Mix together butter, sugar, eggs, sour cream and vanilla; mix until wellblended. Add flour, baking powder and salt; mix until just combined.Spread half of batter in the bottom of a greased 13 x 9 inch pan. Topwith blueberry fruit filling and then remaining batter. Combine toppingingredients. Sprinkle over top of coffee cake. Bake for 50-60 minutesat 350°.

Speedy Cinnamon Rolls Mary Lou Kollath

1 loaf frozen bread dough, thawed

On a floured surface, roll dough into 18 x 6 rectangle; brush with 2Tbsp. butter, melted. In a bowl, combine:

2 ⁄ 3 cup brown sugar½ chopped walnuts1 tsp. cinnamon

Sprinkle over the dough. Roll up, jelly-roll style, starting with long

side. Pinch seam to seal. Cut into 16 slices and place, cut side down, intwo greased 8 inch round baking pans. Cover and let rise until doubled,about 50 minutes. Pour ¼ cup whipping cream over top, in each pan.Bake at 350° for 25-30 minutes or until golden brown. Immediatelyinvert onto serving plates. Makes 1½ dozen rolls. I usually double thisrecipe.

Broccoli Chicken Casserole Mary Lou Kollath

In small sauce pan, bring 1½ cups water to a boil. Stir in 1 - 6 oz.package chicken stuffing mix. Remove from heat; cover and let standfor 5 minutes.

Meanwhile, layer 2 cups cooked, cubed chicken and 1 cup frozen

broccoli florets, thawed, in greased 11 x 7 inch baking dish. Top thechicken and broccoli with broccoli cheese soup, 10¾ oz., undiluted.Fluff the stuffing with a fork, spoon stuffing over the soup. Sprinklewith 1 cup shredded cheddar cheese. Bake uncovered at 350° for 30-35minutes, or until heated through. 6 servings.

Pumpkin Bread Jane Clauer

31 ⁄ 3 cups flour2 tsp. baking sodaDash salt3 tsp. cinnamon3 tsp. nutmeg3 cups sugar

4 eggs1 cup cooking oil2 ⁄ 3 cup water2 cups pumpkin1 cups walnuts, optional

Sift dry ingredients together. Mix sugar, eggs, cooking oil, water andpumpkin. Add to dry ingredients; mix well. Add nuts. Bake 1 hour at350°. Makes 2 large or 4 small loaves.

Lemon Blueberry Bread Mary Lou Kollath

Mix together:1 ⁄ 3 cup melted butter1 cup sugar3 Tbsp. lemon juice2 eggs1½ cups flour1 tsp. baking powder and salt½ cup milk 2 Tbsp. lemon zest½ cup walnuts, chopped and, last of all, stir in carefully1 cup blueberries

Bake in greased loaf pan at 350° for 60-70 minutes. Immediately spreadglaze over top, using 2 Tbsp. lemon juice, 1 Tbsp. melted butter and 1cup powdered sugar.

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13/28


Cranberry Nut Loaf Lucy McKee

3 cups flour1 Tbsp. baking powder1½ tsp. baking soda1 tsp. salt2 eggs1 cup sugar2 cups canned whole berry cranberry sauce½ cup milk

½ cup coarsely chopped nuts, pecans½ cup canola oil

Preheat oven to 350°. Coat 2 8 x 4 loaf pans with cooking spray. In alarge bowl, combine flour, baking powder, baking soda, and salt. Ina medium bowl, beat eggs, sugar, cranberry sauce, milk, and oil untilsmooth. Add to flour mixture and mix until combined. Stir in pecans.Transfer batter to pans. Bake for 45 minutes, or until toothpick insertedin center comes out clean. Cool loaves in pans for 5 minutes. Turn outon wire racks to finish cooling.

Cheese Muffins Laura Hardin

1¾ cup all purpose flour¾ cup grated Cheddar cheese

1 Tbsp. baking powder1 egg½ tsp. salt1 cup milk 2 Tbsp. sugar¼ cup butter, melted1 ⁄ 8 tsp. cayenne pepper, optional

Preheat oven to 400°.

Combine dry ingredients in a large bowl; add cheese and mix well.Make a well in the center of the mixture. Combine egg, milk and butter;add to dry ingredients, stirring just until moistened.

Spoon into greased muffin tins, filling each 2 ⁄ 3 full. Bake for 25 minutes.

Baker’s Dozen Yeast Rolls Mary Lou Kollath

In a large bowl, combine:1½ cups flour2 Tbsp. sugar1 pkg. dry yeast (quick rise kind)½ tsp. salt

Add:¾ cup warm water and 2 Tbsp. butter. Beat on medium for 3 minutesor until smooth.

Stir in:¾ cup shredded sharp cheddar cheese and about ¾ to 1 cup additionalflour.

Turn onto floured surface. Knead until smooth, about 4 minutes. Coverand let rise for 10 minutes. Divide into 13 pieces. Shape into balls. Placein greased round baking pan. Cover and let rise in a warm place untildoubled, about 30 minutes.

Bake at 375° for 11-14 minutes. Can mix glaze of 4 Tbsp. butter,melted, 2 tsp. honey and 1 ⁄ 8 tsp. garlic salt, if desired. Cool and eat!

Banana Bread Laura Hardin

½ cup butter1 cup sugar2 eggs1½ cup mashed ripe bananas1 tsp. lemon juice2 cups sifted all purpose flour1½ tsp. baking powder¾ tsp. baking soda½ tsp. salt¼ cup sour cream or Greek yogurt½ cup chopped walnuts

Cream together butter and sugar. Add eggs, one at a time, beatingwell after each addition. Combine bananas and lemon juice; add tosugar mixture. Beat well. Sift together dry ingredients; add to creamed

mixture alternately with sour cream or yogurt. Fold in nuts. Pour in 29 x 5 x 3 inch loaf pans. Bake at 375° for 35-45 minutes.

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14/28


Zucchini, Banana and Flaxseed MuffinsCyndy Woods

Nonstick cooking spray1¾ cups all-purpose flour (spooned and leveled)½ cup ground flaxseed1 cup lightly packed light-brown sugar2 tsp. baking soda1 tsp. baking powder½ tsp. coarse salt1 tsp. ground cinnamon

1½ cups coarsely grated zucchini (from 1 large zucchini)1 ⁄ 3 cup mashed ripe banana (from 1 large banana)¾ cup whole milk1 large egg, lightly beaten1 tsp. pure vanilla extract

Preheat oven to 350°. Lightly coat 12 standard muffin cups with cookingspray. In a large bowl, whisk together flour, flaxseed, brown sugar, bakingsoda, baking powder, salt, and cinnamon. Add zucchini and banana and stirto combine. In a small bowl, whisk together milk, egg, and vanilla. Add milkmixture to flour mixture and stir until combined (do not over mix).

Divide batter among muffin cups. Bake until a toothpick inserted incenter comes out clean, 20-25 minutes. Let muffins cool completely inpan on a wire rack, about 30 minutes. Store in an air-tight container, upto 3 days. Makes 12.

Norwegian Waffles Barbara Finke

2 eggs1½ cups flour1½ tsp. baking powder1 tsp. baking soda½ tsp. ground cardamom2 cups buttermilk 2 Tbsp. melted butter

Beat eggs and sugar until light and fluffy. Mix all dry ingredients. Addsugar mixture alternating with buttermilk. Add melted butter. Mix well.Pour onto hot griddle. Yields 8-10 waffles.

Zucchini Bread Laura Hardin

3 eggs1 cup canola or coconut oil2 cup sugar2 cup grated zucchini2 tsp. vanilla3 cup sifted all purpose flour1 tsp. baking soda1 tsp. salt

½ tsp. baking powder1 tsp. ground cinnamon½ cup chopped nuts

Beat eggs; stir in oil, sugar, zucchini and vanilla. Sift together flour,baking soda, baking powder, salt and cinnamon. Stir into egg mixture.Fold in nuts. Pour into 2 greased 8½ x 4½ x 2½ inch loaf pans. Bakeat 325° for 1 hour and 15 minutes or until toothpick inserted comes outclean. Makes 2 loaves.

Overnight Savory French Toast Barbara Finke

6 lg. eggs2 cups milk ¼ cup chives

6 oz. cheddar cheese1 Tbsp. Dijon mustardSalt and pepper1 lg. loaf of French bread, cut into ¼ slices

Greased 9 x 13 baking dish. Beat eggs, milk, mustard, chives andsalt and pepper. Mix well. Slice bread and lay in pan, over lappingslices. Pour ½ of egg mixture on top, sprinkle with cheese. Pour rest ofmixture on top and press down to absorb. Cover and let sit overnight inrefrigerator. Bake at 350° for 1 hour or until done. Let sit covered for15 minutes and serve.

Salads/Soups/Sides

Potato Soup Laura Hardin

2 Tbsp. butter3 Tbsp. flour1 cup milk 2 cup chicken or vegetable stock 2 medium potatoes¼ tsp. celery salt¼ tsp. thyme¼ tsp. black pepper1 bay leaf ½ Tbsp. parsley½ tsp. Worcestershire sauceGrated cheese (for topping)

Peel, cube and cook potatoes until tender. Melt butter in heavy saucepanover low heat; add flour, stirring constantly. Gradually add milk andstock. Add seasonings. Cook over medium heat, stirring until thickenedand bubbly. Stir in cooked potatoes and simmer 10 minutes longer tolet flavors emerge. Serve individual bowls with grated cheese on top.

Potato Pepper Jack SoupKathryn Wood

7 medium baking potatoes, peeled and diced into bite-sized chunks2 cups potato flakes2 cups half and half 8 oz. Monterey Jack cheese, shredded8 oz. Pepper Jack cheese, shredded3 Cajun-style beef brats, cooked and chopped into bite-sized chunks(optional)

Place the potatoes in a large pot at least 4 quarts in capacity. Fill it withenough water to barely cover the potatoes. Boil until fork-tender. Turnheat down to a simmer. Add the potato flakes, stirring until incorporated.Add the half and half as well as the cheeses. Stir until all the cheese hasmelted. Mix in the brats if using. Serve hot!


15/28


ChiliPat Kranz

1 lb. ground chuck2 quarts canned tomatoes2 -15 oz. cans of chili beans2 tablespoons butter6-8 small red potatoes

Blend onion powder, chili powder, garlic powder, celery salt, dill,parsley, pepper, and Italian seasoning to taste.

Brown the meat with the spice blend. Separately cook, peel, and cut uppotatoes. Add tomatoes and chili beans to meat and stir. Add processedpotatoes and butter. Simmer for ½ hour

Add shredded cheese (cheddar, colby jack, pepper jack, etc.) and adollop of sour cream to hot chili in the bowl.

Fresh Cucumber Salad Mary Lou Kollath

Mix together7 cups unpeeled thinly sliced cucumbers1 cup sliced onions1 cup sliced green peppers (optional)1 Tbsp. saltCover and set aside.

In a sauce pan, put:1 cup white vinegar2 cups sugar1 tsp. celery seed1 tsp. mustard seed

Bring to a boil, then remove from heat and let cool for 1 hour. Pour overcucumber mix, stir well and store in refrigerator. This keeps for up to 2months. A great salad to have on hand or use in sandwiches.

Summer Minestrone Soup Mary Lou Kollath

Heat a large Dutch oven over medium heat. Add 2 Tbsp. olive oil; swirl to coat.

Add:2 cups thin sliced leek, white and green parts only (about 2 leeks)1 cup thinly sliced carrots2 large garlic cloves, mincedCook for 5 minutes. – DO NOT BROWN!

Add:2 Tbsp. tomato paste8 cups unsalted chicken stock 1 - 14.5 oz. can unsalted diced tomatoes, undrained

Stir constantly. Add stock and tomatoes; bring to a boil. Reduce heat tolow and simmer 15 minutes.

Place 1 can cannellini beans in a small bowl; mash with a fork. Addmashed beans, remaining cannellini beans.

Also2 cups yellow squash2 cups chopped zucchini1 cup red bell pepper, chopped1 cup green beans, cut into 1 inch pieces¾ tsp. kosher salt½ tsp. black pepper

Cook on medium heat for 10 minuets. Stir in 5 oz. kale, stemmed andchopped. Cook 2 minutes.

Place 2 cups soup in each of 8 bowls or freeze at this point. Top eachbowl with 1½ tsp. pesto and 1 Tbsp. parmesan cheese.

Honey Cashew Green BeansSara Wentz

½ lb. trimmed fresh green beans2 Tbsp. coarsely chopped cashews4½ tsp. butter2 Tbsp. honey

Steam green beans. Sauté cashews in butter until golden brown. Stir inhoney; heat through. Pour over beans and toss to coat in a serving bowl.

Baked Cabbage Lori Aebly

1 med head cabbage – coarsely shredded1 Tbsp. sugar2 Tbsp. flour1 cup creamSalt and pepper6 slices bacon

Put cabbage in casserole dish. Mix sugar and flour. Combine withcream, salt and pepper. Pour over cabbage. Cover with bacon slices andbake at 350° for 40 minutes until bacon is crisp. Note: Can brown baconbefore hand to assure crispiness.

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16/28


Creamy GrapesSandy Jerrett

8 oz. cream cheese, softened1 ⁄ 3 cup sugar8 oz. sour cream or marshmallow cream2 tsp. vanilla3 Tbsp. brown sugar3 Tbsp. pecans2 lbs. green grapes and 2 lbs. red grapes (seedless)

In bowl, beat cream cheese, sour cream or marshmallow cream, sugar

and vanilla until mixed. Add grapes and toss to coat. Cover and put inthe refrigerator until serving. Sprinkle with brown sugar and pecans.Makes a large batch.

Roasted Brussels Sprouts Lucy McKee

Slice 1 pound Brussels sprouts into halves. Toss with 3 Tbsp. olive oil,salt and pepper. Spread on a rimmed baking sheet. Bake at 400° for35-40 minutes until tender and brown.

Zucchini Patties Lucy McKee

1 ⁄ 3 cup Bisquick mix½ cup cheese, grated1 ⁄ 8 cup green pepper, chopped2 eggs2 cups unpeeled zucchini, shredded1 small onion, grated

Mix together. Stir until mixture is well-moistened. Melt 2 Tbsp. butterin skillet. Drop mix in by tablespoons. Fry until brown each side. Serves12.

Escalloped Corn Lucy McKee

3 eggs beaten3 Tbsp. sugar3 Tbsp. flour1 ⁄ 3 cup milk 1 Tbsp. melted butter1 tsp. salt½ tsp. pepper¼ tsp. nutmeg

Mix above together. Add 2 cans cream-style corn (can use 1 can creamstyle and 1 can whole kernel). Pour into a 2 quart casserole dish. Bakefor 1 hour at 350°.

Tender Crisp Cabbage Lucy McKee

½ head cabbage, about 1 pound2 Tbsp. butter1 tsp. saltDash of pepper1 tsp. lemon juice

Wash cabbage head and shred coarsely. Melt butter in large shallowskillet. Add cabbage (which still has some water on it from washing).Add the remaining ingredients. Cover tightly and cook over mediumheat for 10-12 minutes, until tender and crisp. Stir occasionally. Yield4 servings. This is a cooked cabbage that will not smell up the house.

Chicken Artichoke Mushroom Saute Laura Hardin

2 large chicken breasts, boned, skinned and cut into 1 inch cubes1 15 oz. can of artichoke hearts, drained and quartered½ cup chicken broth or stock ¼ cup white wine8-10 mushrooms, slicedJuice of ½ lemon½ tsp. celery salt½ tsp. lemon pepperFlourButterOlive oilSalt to taste

Dredge chicken in flour; shake off excess. Heat olive oil in mediumskillet; add chicken and sauté until golden brown. Transfer to heatedplatter. Add tablespoon of butter to pan; when melted, add mushroomsand sauté for 1-2 minutes. Stir in artichokes, broth, wine, lemon juice,lemon pepper and celery salt; let cook until sauce is reduced slightly,stirring occasionally. Return chicken to skillet and warm thoroughly.Serve immediately. Serves 4.

Broccoli Salad Ellie Tone

1 bunch broccoli chopped into bite-sized pieces1 small bunch green onions, chopped½ cup white raisins or dried cranberries½ cup chopped walnuts4 slices bacon, fried crisp and crumbled

Dressing:¾ cup mayonnaise1 ⁄ 3 cup sugar2 Tbsp. vinegar

Mix salad ingredients. Mix dressing and combine with salad. Chillbefore serving.

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17/28


Broccoli and Cauliflower CasseroleSue Fitzgibbon

2 bags frozen broccoli and cauliflower, thawed1 cup Heilman’s salad dressing1 can cream of mushroom soup2 cups grated cheese2 eggs1 can drained, sliced water chestnuts1 medium onion, chopped1 tube Ritz crackers, crushed

1 stick butter, meltedGrease 9 x 13 pan. Mix and stir salad dressing, grated cheese, cream ofmushroom soup and eggs. Add onion, broccoli, cauliflower and waterchestnuts to mixture. Pour into greased baking container. Crush crackersinto fine pieces. Next add melted butter, stir. Pour cracker mixture ontop. Bake at 350° for 45 minutes.

Squash Apple Soup Barbara Finkle

1 Tbsp. butter1 med. chopped onion1 tsp. coriander3 apples (peeled, cored and chopped)1 lb. butternut squash (cubed)

1 Tbsp. thyme4 cups vegetable broth1 tsp. sugarDash of lemon

Sauté onions in butter. Add coriander, cook 1 minute. Add apples,squash, sugar and thyme. Pour in broth and cook until veggies aretender. Puree in blender and add lemon.

Appetizer Chicken Puffs Ellie Tone

Pepperidge Farms puff pastry1 cup chopped chicken1 ⁄ 3 cup chopped celery2 Tbsp. sweet pickle relish¼ cup mayonnaise¼ tsp. salt1 ⁄ 8 tsp. pepper2 Tbsp. chopped almondsSliced pimiento

Cut puff pastry into assorted shapes using small cookie or biscuitcutters. Bake at 400° for 20 minutes or until puffed. Cool. Combinechicken and the next 6 ingredients, mixing well. Chill. Before serving,cut top 1 ⁄ 3 off cream puffs, pull out soft dough inside. Spoon chickenmixture into cream puffs, replace tops. Place an olive slice on top ofeach puff and insert a decorative pick through center of each.

Cauliflower Cheese Soup Barbara Finke

¼ cup water½ cup carrots (shredded)¼ cup onions2 cans potato soup (undiluted)2 cups milk 1-2 cups cauliflower, cooked1 cup cheddar cheese½ cup mozzarella cheeseSalt and pepper

In a saucepan, heat first 4 ingredients until carrots are cooked. Stir insoup, cauliflower and cheese. Heat through. Add cheese last!

Southern Cornbread Dressing Laura Hardin

1 9 x 9 pan cornbread5 buns or homemade biscuits1 can chicken broth1 can cream of chicken soup, undiluted1 ⁄ 3 cup rice3 eggs1 tsp. poultry seasoning1 cup celery, chopped

1 cup onion, choppedMilk Salt and pepper, to tasteFor cornbread: cornmeal mix, 2 eggs, buttermilk

To make cornbread, use cornmeal mix (do not add sugar) but use 2eggs rather than 1 and buttermilk rather than whole or 2% milk. Bakeas directed.

Cook rice. Toast buns or biscuits. Crumble cornbread, buns or biscuits.Add cooked rice, chicken broth and cream of chicken soup. Addseasonings, celery, onion and eggs. Mix well. Add milk or turkey/ chicken broth to reach desired consistency. For moist dressing, mixtureshould look like lumpy cornbread batter. Bake in greased 9 x 13 pan at400° for 40 minutes.

Bacon-Cheeseburger ChowderCyndy Woods

1 lb. ground beef1 med. onion, chopped1 med. sweet red pepper, chopped1 garlic clove, minced3 Tbsp. all-purpose flour2 cups 2% milk1 lb. potatoes (about 2 medium), peeled and chopped1½ cups water1 Tbsp. reduced-sodium beef bouillon granules12 oz. processed cheese (Velveeta), cubed (about 2 cups)3 bacon strips, cooked and crumbled¼ cup ketchup

In a 6 quart stockpot, cook beef, onion and pepper over medium heat 6-8minutes or until beef is no longer pink, breaking up beef into crumbles;drain. Add garlic; cook 1 minute. Stir in flour until blended. Graduallystir in milk. Add potatoes, water and bouillon; bring to a boil. Reduceheat; simmer, covered, 15-20 minutes or until potatoes are tender.

Add cheese; stir until melted. Sprinkle servings with bacon and ketchup.

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18/28


Main Dishes

Doris’ Broccoli & Cheese Casserole Mary Lou Kollath

Stir together:1 can mushroom soup½ cup milk

2 tsp. yellow mustard1 bag (16 oz.) frozen broccoli florets, thawed1 cup shredded cheddar cheese

Pour all into 1½ quart casserole. Mix 1 ⁄ 3 cup dry bread crumbs with 2tsp. melted butter. Sprinkle over broccoli mixture. Bake at 350° for 30minutes or until hot.

Add 2 cups cooked white rice to the broccoli mixture and serve.

Loaded Vegetable Stew Mary Lou Kollath

In a large skillet, cook 8 bacon strips, diced, until crisp. Remove thebacon, then brown 3 pounds beef stew meat, cut into 1 inch cubes, inthe bacon grease in the same skillet. Refrigerate the bacon until serving.

In a 5 quart slow cooker, combine:

6 medium carrots, cut into 1 inch pieces6 medium tomatoes, peeled and cut into wedges4 medium potatoes, peeled and cubed2 medium green peppers, chopped (optional)2 tsp. dried thyme2 garlic cloves, minced. Top with the beef stew meat. Pour 2 cans

(14½ each) beef broth over top.

Cover and cook on low for 8 hrs.

Stir in:6 cups chopped cabbage½ tsp. pepper

Cover and cook on high until cabbage is tender, about 30 minutes.Sprinkle each service with reserved bacon pieces.

Easy Pork Chops Laura Hardin

4 - 5 center-cut pork chopsSpicy brown mustardFlourOil1 can chicken with rice soup

Spread thin coating of mustard on pork chops and dredge in flour. Coatbottom of large skillet with canola or olive oil and heat on high untilhot. Brown chops on both sides. Have soup ready to pour over chopsand add an additional 2 ⁄ 3 soup can of water. Reduce heat to low, coverand simmer for 45 minutes. If desired, add ¼ to 1 ⁄ 3 cup uncooked rice tosoup and chops to have as a side dish.

Cranberry Chicken Ellis Tone

1½ lb.chicken, cut up1 can whole cranberry sauce2 cups French dressing1 pkg. dry onion soup mix

Put chicken pieces in a lightly sprayed or greased baking pan. Mix otheringredients and pour over chicken. Bake at 350° for approximately 1hour or until chicken is done.

Southern-Style Macaroni and CheesePatty S. Guillot

2 cup sharp cheddar cheese (shredded)2 cup (7 oz.) elbow macaroni (cooked and drained)2 Tbsp. melted butter1 tsp. salt

½ tsp. onion or garlic salt¾ cup milk 3-4 eggs (beaten)Paprika

Combine cheese, macaroni, butter and seasoning. Mix well. Spoonmacaroni mixture into greased 8 inch square baking dish. Combine milkand eggs; pour over macaroni mixture. Sprinkle with paprika and bakeat 425° for 15-20 minutes or until set. Makes 4-6 servings

Fancy Pants ChickenCyndy Woods

5 chicken breasts, pounded thinProsciutto to cover chicken layer

Bag of fresh spinachPackage of mushroomsRed pepperOnionGarlic1 envelope Lipton Recipe Secrets garlic and herb½ cup white wine¼ cup olive oil8 oz. shredded mozzarella

Sauté the chicken breasts. Place in a 13 x 9 baking pan. Layer prosciuttoover the chicken. In same pan sauté spinach, mushrooms, red pepper,onion and garlic. Layer over prosciutto. Mix together olive oil, wine andenvelope of Lipton Recipe Secrets. Pour over chicken. Cover with foil.Bake at 375° for 30 minutes. Then remove foil and put cheese on. Bake

an additional 5 minutes.

Shrimp & Feta CasseroleCyndy Woods

2 eggs1 cup evaporated milk1 cup plain yogurt3 oz. pkg. crumbled feta cheese2 cup shredded Swiss cheese¼ cup fresh parsley, chopped1 tsp. dried basil1 tsp. dried oregano4 cloves garlic, minced8 oz. pkg. angel hair pasta, cooked

16 oz. jar chunky salsa1 lb. medium shrimp, peeled, deveined, cleaned and divided8 oz. pkg. shredded mozzarella cheese

In a medium bowl, combine first 9 ingredients; set aside, Spread halfthe pasta in a greased 13 x 9 baking pan. Cover with salsa; add half theshrimp. Spread remaining pasta over shrimp; top with egg mixture. Addremaining shrimp and top with mozzarella cheese. Bake at 350° for 30minutes. Remove from oven and let stand 5 minutes before serving.


19/28


Jamaican Jerk ChickenCyndy Woods

¼ cup hot peppers, stemmed, seeded and chopped1 tsp. ground allspice6 garlic cloves, minced2 Tbsp. peeled and chopped fresh ginger2 Tbsp. brown sugar¼ cup yellow mustard1 tsp. ground cinnamon hot pepper sauce, to taste½ cup olive oil

2 green onions, sliced¼ cup cider vinegar2 Tbsp. lime juiceSalt and fresh ground pepper4 whole chicken breasts (8 halves)

Puree hot peppers in blender or food processor. Add allspice, garlic,ginger, sugar, mustard, cinnamon, hot pepper sauce, olive oil, greenonions, vinegar and lime juice, and blend until mixture is a smoothpaste. Add salt and pepper to taste and blend again.

Gently lift the skin away from the chicken, exposing the meat. Rub spicemixture onto the outside of the chicken breast. Cover with plastic wrapand refrigerate for 2 hours.

Prepare grill. On an oiled rack set 4-6 inches over glowing coals grill

the chicken, covered if possible, for 10-15 minutes on each side, or untilit is cooked through.

(If you can’t grill, you can roast chicken in 2 large shallow or 1 inchdeep, baking pans in upper and lower thirds of a 400° oven, switchingposition of pans halfway through roasting, 40-50 minutes total.)

Broiled Tenderloin SteaksWith Ginger Hoisin Glaze

Cyndy Woods

1½ Tbsp. hoisin sauce1½ tsp. grated peeled fresh ginger1½ tsp. honey1½ teaspoons lower-sodium soy sauce¼ tsp. chili garlic sauce (such as Lee Kum Kee) or crushed red Pepper4 (4 oz.) beef tenderloin steaks, trimmed (1 inch thick)Cooking spray14 tsp. salt

Preheat broiler to high. Combine hoisin sauce, ginger, honey, soy sauce,and chili garlic sauce in a small bowl; stir with a whisk. Place the steakson a foil-lined broiler pan coated with cooking spray; sprinkle withsalt. Broil steaks 5 inches from heat for 2 minutes, and turn over. Broil2 minutes; turn steaks over. Brush steaks with half of hoisin mixture;broil for 1 minute. Turn steaks over, and brush with remaining hoisinmixture; broil 2 minutes or until desired degree of doneness.

Cheesehead SlidersSandy Jerrett

1 lb. hamburger½ cup beer¼ cup soft bread crumbs in a can2 cloves garlic¼ tsp. salt1 ⁄ 8 tsp. pepper

Mix together and cook to desired degree of doneness.

8 slider buns or small dinner rolls, splitCheese of your choice

Put burgers on half bun; add cheese and any other toppings you prefer.

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20/28


Chicken Cordon Bleu Casserole Melissa Salis

For the casserole:1 whole cooked chicken, bones removed, meat diced or shredded(rotisserie chicken is excellent). Should be 5-6 cups of chicken. ½ lb.very thinly sliced deli-style honey ham, roughly chopped ¼ lb. thinly-sliced Baby Swiss cheese

For the sauce:4 Tbsp. butter4 Tbsp. flour3 cups whole milk (or a bit more if needed)2 Tbsp. fresh-squeezed lemon juice1 Tbsp. Dijon mustard¾ tsp. salt½ tsp. smoked paprika¼ tsp. white pepperFor the topping:1½ cups panko bread crumbs4 Tbsp. butter, melted½ tsp. seasoned salt1½ tsp. crushed dried parsley

Preheat oven to 350°. Butter a 9 x 13 inch baking dish; set aside.

Put cooked shredded or diced chicken on the bottom of the baking dish.

Roughly chop the ham and scatter it over the top of the chicken. Lay theSwiss cheese on top of the ham. For the sauce: melt the butter in a largesaucepot over medium heat. When butter is melted, quickly stir in theflour to form a smooth roux. Do not brown! Once the roux is smoothand bubbly, slowly pour in the cold milk while stirring briskly to makea smooth sauce. Cook over medium heat, stirring constantly until thesauce thickens. Stir in the lemon juice, Dijon mustard, salt, smokedpaprika and white pepper. Bring sauce just back to a low boil and turnoff heat. Pour sauce evenly over the casserole, being certain to get someof the sauce around the edges of the pan.

For the topping: melt the butter in the microwave in a medium sizedmicrowaveable bowl. Heat it for 30 seconds at a time and stop onceit’s melted. Take the bowl out of the microwave and stir in the panko

bread crumbs, crushed dried parsley. Sprinkle over the top of thecasserole. Bake casserole uncovered for 45 minutes until hot and bubblythroughout and topping has turned a light golden brown. Remove fromoven and allow to cool for 5-10 minutes prior to serving.

Polish Casserole Darlene Palzkill

4 cups penne pasta, uncooked1½ lbs. smoked polish sausage or kielbasa, cut into ½ inch slices2 cans cream of mushroom soup, undiluted16 oz. jar sauerkraut, drained3 cups (12 oz.) Swiss cheese, shredded divided11 ⁄ 3 cups milk ½ onion, diced

2 Tbsp. Dijon mustard3 cloves garlic, minced

Preheat oven to 350°. Cook pasta, drain and transfer to a large bowl.Reserve one cup Swiss cheese. Then combine the pasta, sausage, soup,kraut, 2 cups Swiss cheese, milk, onion, mustard and garlic and mixwell. Pour into greased 9 x 13 inch deep baker. Top with remainingSwiss. Bake covered 45 minutes. Remove cover and bake 10 minuteslonger or until bubbly and golden.

Impossible Easy Cheeseburger Pie Mary Miller

1 lb. ground beef 1 large onion, chopped up (1 cup)½ tsp. salt1 cup (14 oz.) shredded Cheddar cheese½ cup original Bisquick 1 cup milk 2 eggs

Heat oven to 400°. Grease 9 x 1¼ pie plate. Cook beef and onion in 10 inch

skillet over medium heat, stirring occasionally, until beef is brown; drain.Spread in pie plate. Sprinkle with salt and cheese. Stir remaining ingredientsuntil blended. Pour into pie plate. Bake 25 minutes or until knife inserted incenter comes out clean. Let stand 5 minutes before serving. Serves 6.

Cheese Hash Brown CasserolePhyllis Berning

2 lb. pkg. shredded hash browns, thawed8 oz. cheddar cheese, shredded10¾ oz. can cream of chicken or mushroom soup1 medium onion, diced16 oz. container French Onion chip dip½ tsp. garlic salt½ tsp. pepper

½ cup (1 stick) butter or margarine

Topping:2 cups corn flakes¼ cup (½ stick) butter or margarine

Mix casserole ingredients together in order given and place in a 2½quart casserole dish. Bake 1 hour at 350°. Remove from oven. Combinecorn flakes and butter; sprinkle over casserole. Return to oven and bake15 minutes more. Serves 10.

Meat Loaf Mary Miller

1½ lbs. ground beef 1 egg

1 onion, chopped up1½ cups milk 1½ cups dried Italian bread crumbsSalt and pepper to taste

Topping:4 Tbsp. brown sugar4 Tbsp. prepared mustard½ cup ketchup

In a large bowl, combine meat, egg, onion, milk and bread crumbs.Season with salt and pepper to taste. Place in a lightly greased 5 x 9inch loaf pan. In a separate bowl, mix the brown sugar, mustard andketchup. Mix well. Pour over the meat loaf. Bake at 350° for 1 hourand 20 minutes.

No Peek Beef TipsShirley J. Wehrle

2 lbs. cubed stew meat1 can cream of mushroom soup1 can mushrooms1 pkg. dry onion soup mix1 cup ginger aleNoodles or rice

Layer ingredients in the given order except noodles or rice. Cover andbake at 300° for 3 hours, no peeking! Serve over noodles or rice. I putmine in a slow cooker.


21/28


Homemade Swedish Meatballs Melissa Salis

Meatballs:2 Tbsp. butter1 large yellow or white onion, peeled, grated (use the large holes of a

box cheese grater)2 ⁄ 3 cup milk 4-5 slices of bread, crusts removed, bread cut into pieces2 eggs1 pound ground pork

1½ lbs. ground beef 2 tsp. kosher salt1 tsp. freshly ground nutmeg1 tsp. ground cardamom2 tsp. black pepper

Sauce:6 Tbsp. butter1 ⁄ 3 cup flour1 quart beef stock ½ to ¾ cup sour creamSalt2 to 4 Tbsp. Lingonberry, red currant, raspberry or cranberry jelly, less

or more to taste (optional)

Melt the butter in a sauté pan on medium-high heat. Stir in thegrated onion and cook until translucent and softened, 3-4 minutes.Set aside to cool. Place the pieces of bread in a large bowl and mixwith the milk. Let sit for 15-20 minutes for the bread to absorb allof the milk. Once the bread has soaked up the milk, put the bread ina food processor and pulse until it has been completely broken up.Return the pulverized milk soaked bread to the bowl. Stir the cooledonions into the milk bread mixture. Add the eggs, ground pork andbeef, salt, pepper, nutmeg and cardamom. Use your (clean) handsto mix everything together until well combined. Use your hands toform the meatballs about an inch-thick and place them on a plate orsheet pan. This recipe should make between 40 and 50 meatballs.Heat 6 Tbsp. of butter in a large sauté pan on medium heat. Whenthe butter is melted and foamy, start adding some meatballs to the

pan. Working in batches as to not crowd the pan, slowly brown themeatballs on all sides. Handle the meatballs gently so they do notbreak apart as you turn them. Once the meatballs have brownedon all sides, remove them from the pan and set aside. You do notneed to cook the meatballs all the way through at this point, youonly need to brown them. You’ll finish cooking the meatballs inthe sauce later. Once you have removed the meatballs from the pan,keep the remaining butter in the pan. You’ll use this butter to makethe sauce. If the butter in the pan has become burnt through thebrowning of the meatballs, remove and discard it, and add 6 Tbsp.of fresh butter to the pan. Otherwise use the existing pan butter, youshould have 6 Tbsp. total of butter in the pan. If not add more. Tomake the sauce, first make the roux. Heat the butter in the pan onmedium heat. Slowly whisk in the flour. Stir until smooth. Continue

to stir, allowing the flour mixture to cook, several minutes, until theroux is a shade of light brown. Slowly add the stock to the roux,stirring as you add the stock. The stock will sputter at first andthe roux may seize up, but keep adding the stock slowly and keepstirring. Eventually the sauce will loosen and become silky. Returnthe meatballs to the pan with the sauce and lower the heat to low.Cover the pot and cook on low heat for 10 minutes. You may needto work in batches. Transfer the meatballs to a serving dish to serve.Stir in the sour cream. Either stir the jelly into the sauce or serve iton the side.

Lightly Smoked Chicken Breast Stuffed w/SmokedProvolone & Black Forest Ham w/Dijon Cream

Joseph Gustafson

Hickory, oak or applewood chips, soaked for 1 or more hours4 boneless, skinless chicken breasts4 slices smoked provolone cheese4 slices Black Forest ham

Dijon Cream:¼ cup finely chopped Spanish onion

2 tsp. butter½ cup white wine½ cup Dijon mustard1 cup heavy whipping cream

This is a simple way to get some smoked flavor out of your grill and intoyour food. Any grill can be used with a disposable pan and some woodchips. Experiment with varieties of wood, but with chicken, hickory,oak and apple really stand out and do not overpower. For the sauce,heat saucepan over medium heat. Melt butter and add chopped onions.Cook until softened and translucent. Add white wine and reduce to halfthe amount. Stir in Dijon mustard and heavy whipping cream. Bringto boil, stirring frequently. Add salt to taste. If too thick, sauce may bethinned with a little water. Keep warm until needed. Soak wood chips 1hour in water or apple juice prior to cooking. Preheat grill. Remove grill

grate and place wood chips without liquid in disposable pan down onthe actual burners. Replace grate. Keep cover closed and once the woodchips start cooking then it is time to grill chicken. Gently pound outchicken breasts to under 1⁄2 inch thick. Dust with a little salt and pepper.Lay one slice each of ham and provolone onto chicken breast. Foldover and press to enclose. Spray stuffed chicken with non-stick cookingspray and season outside with a little salt and pepper. Place onto grilland close the top. After 4-5 minutes check chicken and turn over foranother 4 minutes with lid closed. Check to make sure chicken is cookedthrough. Remove chicken to plates and serve with Dijon cream sauce.

Chili Cheese Tot CasserolePam Raimer

1 lb. hamburger

1 egg¼ cup chopped onions½ cup crackers crumbs (saltine or Ritz)1 can Hormel chili1 bag tater totsShredded cheddar cheese

Mix hamburger, egg, onion and cracker crumbs. Pat into 8 x 11½ inchdish. Spread chili on top of meat mixture. Arrange tater tots on top ofchili. Bake at 350° for 1 hour. Last 10 minutes of baking add cheddarcheese. Serve with sour cream and chopped onions.

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22/28


Desserts

Jello Ice Cream Pie Mary Lou Kollath

Use a graham cracker crust.

Mix 1 pkg. Jello, any flavor with 1¼ cups hot water

Immediately add:

2-3 cups soft vanilla ice cream and mix until well melted. Place inrefrigerator until it thickens, and pour into prepared crust. Refrigerateuntil using. Makes one pie. Enjoy!

Chocolate Éclair Dessert Mary Lou Kollath

Line a 9 x 13 pan with whole graham crackers. Set aside. Will haveabout 8-9 left.

In a large bowl, mix:3½ cups cold milk 2 small pkgs instant vanilla pudding mix

Mix 2 minutes, then let stand for 2 minutes until “set.” Fold in:

1 carton (8 oz.) Cool Whip

Spread over graham crackers. Top with remaining crackers. Melt 2squares of semi-sweet chocolate and 1 Tbsp. butter, add:

1½ cup powdered sugar3 Tbsp. milk 1 tsp. vanilla and light corn syrup

Spread over final layer or crackers and refrigerate for at least 8 hours orovernight before serving.

Pumpkin Gingersnap Cookies Ellie Tone

½ cup butter, softened

1 cup sugar (minus 2 Tbsp.)½ cup pureed pumpkin¼ cup molasses1 egg1 tsp. vanilla21 ⁄ 3 cups white flour (plus 2 Tbsp.)1 ¾ tsp. baking soda½ tap salt2 tsp. cinnamon1½ tsp. ground ginger1 tsp. ground cloves

Preheat oven to 350°.

Beat butter and sugar together in a large bowl. Add pumpkin, molasses,

egg and vanilla. Mix well. In a separate bowl, mix dry ingredientstogether. Gradually add dry ingredients to the wet ingredients. Mix well.

Chill well, at least one hour. Dough can be refrigerated up to 3 days .

Roll dough into teaspoon size balls. Roll in sugar to cover if desired.Place on preachment parody on undressed cookie sheet. Bake 11-13minutes. Cookies should appear cracked on top.

Oatmeal Raisin Cookies Mary Kollath

Combine:2 cups soft butter2 cups brown sugar

1 cup white sugar2 eggs½ cup water2 tsp. vanilla6 cups quick-cooking oatmeal2½ cups flour2 tsp. salt2 tsp. cinnamon1 tsp. baking soda

Stir in:2 ½ cups raisins2 cups chocolate chips1½ cups chopped walnuts1 cup coconut

Bake at 350°. Makes about 12 dozen cookies.

Crockpot Crack Amie Edgington

1 - 16 oz. jar unsalted peanuts1 - 16 oz. jar salted peanuts1 - 12 oz. bag semi-sweet chocolate chips1 - 12 oz. bag milk chocolate chips2 - 10 oz. bags peanut butter chips2 - 1 lb. pkg. white almond bark or vanilla candy coating

Layer all ingredients in a large crockpot (starting with peanuts). Turn thepot on low, cover with lid, and leave sitting for 2 hours. Then, removelid and stir to combine. Replace lid and leave sitting for another 30

minutes. Stir again and then spoon mixture on to wax paper or non-stickaluminum foil. Allow to harden for at least 1 hour. Enjoy!

Peppermint Bark Candy Ellie Tone

8 oz. (about 11 ⁄ 3 cup) dark baking chocolate, chopped8 oz. (about 11 ⁄ 3 cup) white baking chocolate, chopped6 peppermint candy canes (or any peppermint hard candies)

Chop candy canes into small pieces (use food chopper or put in plasticbag and hit). Line a cookie sheet with aluminum foil. Melt the darkchocolate (I melted in microwave, checking often to make sure itdoesn’t burn, or you can use double boiler). Pour melted chocolate onprepared foil lined sheet spreading to 1 ⁄ 8 inch thickness. The chocolatedoesn’t have to reach all sides of sheet as it will be broken into pieceslater anyway. Place tray in refrigerator to firm up for 15 minutes. Whilethe dark chocolate hardens, melt the white chocolate. Remove the trayfrom refrigerator and spread the white chocolate in an even layer on topof the dark chocolate. While the white chocolate is still wet, sprinkle thechopped candy pieces over the entire surface evenly. Press down veryslightly to ensure they stick. Place the tray back in the refrigerator tofirm up for 30 minutes. Once bark is completely set, break into small,uneven pieces by hand.

Store in airtight container. Will hold for many months.


23/28


Holiday Caramels Lee Falligant

1 cup butter2¼ cups brown sugarDash salt1 cup light corn syrup1 fifteen ounce can sweetened condensed milk 1 tsp. vanilla

Melt butter in heavy 3 quart saucepan. Add sugar and salt, stirthoroughly. Stir in corn syrup, mix well. Gradually add milk, stirring

constantly. Cook and stir over medium heat 12-15 minutes to firm ballstage (245°). Remove from heat, stir in vanilla. Pour into buttered 9 x 9pan. Cool thoroughly at room temperature and cut into squares.

Wrap caramels individually with wax paper.

Creamy Watermelon Pie Lucy McKee

1 pkg. 3 oz. watermelon gelatin¼ cup boiling water1 carton (12 oz.) frozen whipped topping, thawed2 cups small-cubed seeded watermelon1 graham cracker crust (9 inch)

In a large bowl, dissolve gelatin in boiling water. Cool to room

temperature. Whisk in whipped topping, fold in watermelon, spooninto crust. Refrigerate for 2 hours or until set. I use more watermelon,cubed very small and make pie ahead of time needed. Keeps well inrefrigerator. Watermelon tastes much better with time.

Apple Crunch Margaret Frickson

6 large apples½ cup white sugar½ tsp. cinnamon

Peel and slice apples into buttered 9 x 13 cake pan. Pour sugar andcinnamon on top of apples.

Mix following, sprinkle on top of apples:

½ cup butter1 cup flour1 cup brown sugar

Bake at 325° for 30 minutes or until apples are soft.

Salted Chocolate Covered CaramelsSue Fitzgibbon

1 pkg. (14 oz.) Kraft caramels5 oz. Baker’s semi-sweet chocolate, melted1 Tbsp. sea salt

Insert toothpick into 1 caramel, dip in chocolate, turning until completelycoated. Shake gently to remove excess chocolate. Place on waxed papercovered baking sheet. Remove toothpick. Repeat. Sprinkle with salt.

Let stand at room temperature for 30 minutes or until chocolate is firm.

Lemon TartsSue Fitzgibbon

2 boxes (15 ea.) Athens Mini Shells (frozen)1 - 21 oz. can lemon pie filling1 tub Cool Whip

Fill 30 cups mini fillo shells. Top with Cool Whip. Any pie filling canbe used. Enjoy!

Stryel (Stryl, Norwegian Cookie) Barbara Finke

1 cup white sugar1 cup butter, melted2 tsp. nutmeg3 eggs½ cup whipping cream2 cup flour

Melt butter, set aside to cool. Beat eggs; add sugar, whipping creamand butter. Mix well, add nutmeg and flour. Mix well. Cover and cool

in refrigerator. Drop ½ tsp. onto hot iron (stryel iron) and bake 45-50seconds. Take off and roll onto wooden cone. Keep in dry container.

Puppy Chow Barbara Finke

1 - 12 oz. pkg. chocolate chips1 cup peanut butter4 cups rice Chex cereal½ to 1 cup powdered sugar

In saucepan over low heat or a double boiler, melt chocolate chipsand peanut butter. Pour over cereal and mix until all are coated. Addpowdered sugar and shake well. Pour out onto wax paper to cool.

Krispy Cake Barbara Finke

1 (10 oz.) pkg. marshmallows12 cups Rice Krispies cereal1 (16 oz.) pkg. M&M’s

Coat Bundt pan with non-stick spray. In a large pot, melt butter overlow heat. Add marshmallows; stir until melted. Remove from stove,add cereal & M&M’s. Mix well and pour into Bundt pan. Cool and cut.

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24/28


Monster Cookies12 eggs2 lb. brown sugar4 cups white sugar2 Tbsp. vanilla8 tsp. baking soda1 lb. Crisco3 lb. chunky peanut butter18 cups oatmeal1 - 16 oz. pkg. chocolate chips1 - 16 oz. pkg. M&M’s1 box raisins (optional)

In a very large bowl or container, beat eggs, sugar, vanilla andshortening. Add baking soda, mix well. Add rest of ingredients.

Use a large scoop and place on cookie sheets. Bake at 350° for 12-14minutes.

Aunt Mary’s Brownies Barbara Finke

2 cups white sugar2 ⁄ 3 cup Crisco2 eggs¾ cup milk ½ cup cocoa

1¾ cup flour½ cup chopped walnuts

Mix all together and pour into a greased 9 x 13 pan. Bake at 350° forabout 45 minutes.

Frosting½ cup butter2 squares chocolate, melted1 egg, beaten11 ⁄ 3 cup powdered sugar1 cup chopped walnuts1½ tsp. vanilla¼ tsp. salt

Mix all together and beat with mixer. Spread over brownies and cool.

Chocolate-Heath Supreme CookiesPat Kranz

1 jumbo or 2 medium eggs2 sticks softened sticks of butter2 tsp. vanilla extract1 tsp. almond extract1 tsp. coconut extract¾ cup white sugar¾ cup brown sugar2¼ cups flour1 tsp. baking powder1½ tsp. salt

1 - 8 oz. package semi-sweet chocolate chips½ - 8 oz. package heath chips½ cup shredded coconut½ cup chopped walnuts (or your choice)

Cream eggs and butter. Add the 3 extracts and sugar. Beat well. Mixin flour, baking powder and salt. Mix in chips, coconut and nuts. Drop1 tsp. of batter onto a cookie sheet for each cookie. Bake at 350° for10-12 minutes. With 2 sheets, switch racks after 5-6 minutes. Movecookies to cooling rack. Repeat. Makes 40 cookies.

Peppermint Stick Cookies Barbara Finke

2 sticks of butter1 cup sugar½ tsp. vanilla½ tsp. salt2 eggs2¾ cups flour2 tsp. mint extractGreen & red food coloring

1 cup white chipsGreen & red candies

Mix butter, sugar, vanilla, salt and eggs. Mix well. Add flour and mintextract. Separate dough into 3 parts. Put a few drops of red food coloringin one part and mix well; do the same with the green.

Take parts of each color and roll into sticks. Make any design desired.Decorate with white chips and candies once baked and hot. Bake at 350°for 12-14 minutes, depending on size of cookies.

M&M Cookie Treats Barbara Finke

1 bag M&M’s (red & green for Christmas)1 bag Hershey’s Kisses1 bag round pretzels

Place pretzels cookie sheet. Place unwrapped Kiss on top. Put downparchment paper first for easy removal. Put in 200° oven until chocolateis melted. Watch closely!

Remove from oven and put M&M’s on top. Press down a little so theystick. May also use Rollo’s instead of kisses and add a pecan.

Ruby Begonia’s Strawberry Rhubarb PiePat Kranz

4 cups of cut-up rhubarb4 cups of cut-up strawberries1 cup of sugar (+1 to taste)1 Tbsp. lemon juice2 tsp. of almond extract

2 tsp. of vanilla1 tsp. of salt2 tsp. (or more) cinnamon1 tsp. of nutmeg½ cup of Minute Tapioca¼ to ½ cup of flourTwo packages of store bought pie crust!

Combine first 8 ingredients; stir and let stand for about 15-30 minutesto juice up. Add Minute Tapioca and flour. Mound into pie crusts. Dotwith about 6 slices of cold butter and put on top crust. Seal. Cut about 6slits on top of pie for steam to escape. Oven should be at 365°. I alwaysput two pizza pans in the oven when I turn it on to put the pies on, soif they run over it doesn’t burn and stink and you won’t have to clean

the oven. Bake for 40 minutes, then rotate the pies. Bake for another 20minutes untill crust is cooked. Cover crust with aluminum foil if theyget to brown during the baking process.

When the pies are done, drizzle with confectioners sugar icing. I like toadd ½ of a pkg. of soft cream cheese, a little butter, almond extract andmilk. Then drizzle it on the pies when they are warm. Serve warm withice cream. Makes 2 pies.


25/28


Spritz Cookie Barbara Finke

1½ cups butter1 cup white sugar1 egg2 Tbsp. milk 1 tsp. vanilla½ tsp. almond extract3½ cups flour1 tsp. baking powder

Mix all together and mix well. Separate to put food coloring in each ifyou wish to have different colors. Put in Spritz press and bake at 375°for 10-12 minutes.

Turtle Fudge Chocolate Chip CookiesCyndy Woods

Non-Stick cooking spray5 oz. unsweetened chocolate1 - 14 oz. can sweetened condensed milk¼ cup butter2 - 7.4 oz. pkgs. Martha White chocolate chip muffin mix2 ⁄ 3 cup chopped pecans48 foil-wrapped chocolate-covered caramel candies, unwrapped

Heat oven to 350°. Coat cookie sheet with spray. Microwave chocolateand butter in bowl until butter is melted. Stir until chocolate is meltedand smooth. Stir in condensed milk. Stir in muffin mix until blended.Roll tablespoonful’s of dough into balls. Dip bottoms into pecans.Place on sheet with nut side up, 2 inches apart. Bake 8 minutes or justuntil cookies look slightly crackled and centers are still soft. Press achocolate-covered caramel candy into center of cookie. Place on rack. Ifdesired, swirl chocolate gently with knife while candy is warm.

Autumn BarsCarol Hoeritz

½ cup dates, chopped½ cup walnuts2 Tbsp. flour½ cup sifted flour½ tsp. baking powder½ tsp. salt¼ tsp. soda½ tsp. cinnamon½ tsp. ginger½ tsp. nutmeg¼ cup butter1 cup packed brown sugar2 ⁄ 3 cup canned pumpkin½ tsp. vanilla2 eggs

Combine dates, walnuts and 2 Tbsp. of flour. Set aside. Sift ½ cupflour together with rest of dry ingredients. Melt butter in saucepan.

Add brown sugar. Stir well until blended. Remove from heat. Blend inpumpkin and vanilla. Mix thoroughly. Add eggs one at a time, beatingafter each. Blend in dry ingredients. Mix well. Stir in floured date-nutmixture. Pour into greased 9 x 9 x 2 pan.

Butter Frosting6 Tbsp. butter1 lb. pkg. powdered sugar, siftedLight cream, about ¼ cup1½ tsp. vanilla

Cream butter, gradually add about half the sugar, blending well. Beatin 2 Tbsp. cream and vanilla. Gradually add rest of sugar. Add enoughcream to be of spreading consistency.

Decadent Triple-Layer Mud PieCyndy Woods

3 squares Baker’s German baking chocolate, melted½ cup canned sweetened condensed milk1 Oreo pie crust (6 oz.)½ cup chopped Planters cocktail peanuts2 cups cold milk2 pkgs. (4 serving size each) Jell-O chocolate flavor instant pudding

and pie filling1 tub (8 oz.) thawed Cool Whip, divided

Mix chocolate and condensed milk until well blended. Pour into crust;sprinkle with peanuts.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk2 min. or until well blended. Mixture will be thick. Spoon 1½ cups ofthe pudding over peanuts in crust. Add half of the whipped topping toremaining pudding; stir with wire whisk until well blended, Spread overpudding layer in crust; top with remaining whipped topping.

Refrigerate 3 hours. Store leftover pie in refrigerator. Makes 10 servings.

No Bake Bars Barbara Finke

4 cups Cheerios2 cups Rice Krispies

2 cups dry-roasted peanuts2 cups M&M’s1 cup light Karo syrup1 cup sugar1½ cups peanut butter1 tsp. vanilla

Place first 4 ingredients in a large bowl. In a saucepan, bring syrup andsugar to a boil, remove from heat and add peanut butter and vanilla. Mixwell. Pour over cereal mixture and mix until all coated. Spread out tocool on jelly roll pan.

Honey & Cinnamon Bars Mary Kollath

Preheat oven to 350°.In a large bowl, beat:1 cups sugar¾ cup canola oil¼ cup honey1 large egg

In another bowl, whisk:2 cups flour1 tsp. baking soda1 tsp. cinnamon¼ tsp. salt

Gradually beat into sugar mixture. Stir in 1 cup walnuts.

Spread into greased 15 x 10 pan. Bake at 10-12 minutes until goldenbrown. Cool completely on wire rack.

For glaze, in a small bowl, mix:1 cup powdered sugar2 Tbsp. mayonnaise1 tsp. vanilla1-2 Tbsp. waterAdditional toasted walnuts, optional


26/28


Chocolate Lasagna Darlene Palzkill

1 pkg. Oreo cookies, crushed6 Tbsp. butter, melted8 oz. cream cheese, softened¼ cup sugar2 Tbsp. milk 12 oz. tub Cool Whip, divided2 - 3.9 oz. pkgs. instant chocolate pudding3¼ cups cold milk

1 cup mini chocolate chipsLightly grease a 9 x 13 inch pan. Combine crushed Oreo cookies andbutter and press firmly into pan. Refrigerate while working on nextlayer. Mix cream cheese with a mixer untill light and fluffy. Add 2Tbsp. milk and sugar and continue mixing. Measure 1¼ cups CoolWhip and fold into cream cheese mixture. Gently spread over Oreo baseand put back in refrigerator. In a large bowl, combine pudding and 3¼cups milk. Whisk until it starts to thicken. Again, gently spread overcream cheese mixture and put back in refrigerator. Just before servingspread remaining Cool Whip over pudding layer and sprinkle with minichocolate chips.

Old Fashioned Chocolate Pie Lois Houghton

1 cup sugar1 ⁄ 3 cup baking cocoa¼ cup all-purpose flourPinch salt2¼ cups water1 Tbsp. butter or margarine1 tsp. vanilla extract9 inch pastry shell, bakedWhipped creamChocolate sprinkles

In a large saucepan, combine the sugar, cocoa, flour and salt. Graduallyadd water. Cook and stir over medium heat until mixture comes toa boil. Cook and stir for 1 minute or until thickened. Remove fromheat. Stir in butter and vanilla. Pour into pastry shell. Refrigerate 2-3hours. Garnish with whipped cream and chocolate sprinkles. Yields 6-8servings.

Lemon Meringue Bars Bernadine Mezera

1 cup butter, softened1¾ups flour plus 2 Tbsp.½ cup powdered sugar¼ tsp. coarse salt6 large eggs, plus 4 large egg whites2¼ cups plus 2 Tbsp. sugar¾ cup plus 3 Tbsp. fresh lemon juice, bottled will work Lemon zest

Preheat oven to 350°. Make crust: Mix butter, flour, powdered sugar,salt and 2 tsp. lemon zest in a mixer and mix on medium speed untilwell blended. I use a food processor. Transfer to a 9 x 13 inch cakepan. Bake 15 minutes or until golden brown. Let cool completely. Makefilling: whisk together whole eggs, 1¾ cups sugar, lemon juice and 2tsp. lemon zest. Pour over crust. Bake until filling is set, 18-20 minutes.Cool completely on a wire rack. Make meringue topping: put egg whitesand ½ sugar in a clean bowl and beat with an electric mixer until stiffpeaks form. Use the back of a spoon to spread meringue over filling,swirling to create soft peaks. Bake until begins to brown, 8-10 minutes.Cool completely. Cut into bars. Refrigerate leftovers.

Oreo Caramel Stuffed CookiesKaren Loeffelholz

1 cup (2 sticks) unsalted butter at room temperature1 cup packed light brown sugar½ cup white sugar1 large egg1 large egg yolk 1 Tbsp. vanilla extract1 cup quick cooking oats or old fashioned rolled2 cups all-purpose flour

1 tsp. baking powder1 tsp. baking soda1 tsp. salt2 cups semi-sweet mini chocolate chips, plus extra for sprinkling on top

Filling:24 Oreo cookies1 cup jarred caramel

Preheat oven to 350°. Spray a 9 x 13 inch pan with non-stick spray.Mix butter and sugars in large bowl. Beat with mixer until smooth andcreamy. Add the egg, egg yolk and vanilla; beat well. Whisk togetherflour, oats, baking powder, baking soda and salt in medium bowl. Addto butter mixture; beat well until incorporated. Stir in chocolate chips.Press ½ batch of cookie dough into 9 x 13 inch pan. (May need to greasehands.) Set Oreos on top of dough (4 rows of 6). Drizzle caramel on topand around Oreos. Spoon small bits of cookie dough on top. Bake untillightly browned, 20-25 minutes. Sprinkle a few more chocolate chips ontop of baked cookies. Set aside to cool.

Samoa Éclair CakeChealsey Hudson

Two 3.4 oz. pkgs. vanilla instant pudding mix, dry3 cups whole milk ¼ cup caramel ice cream topping12 oz. Cool WhipTwo 14.4 oz. pkgs. graham crackers

Frosting:3 Tbsp. butter

3 Tbsp. milk 3 Tbsp. cocoa1 cup powdered sugar

Toppings:1 cup toasted coconutCaramel sauce

Blend milk and vanilla pudding packets for about 2 minutes. Addcaramel ice cream topping and stir. Fold in Cool Whip. In a 9 x 13 inchpan, layer graham crackers to cover entire bottom of pan. You may needto cut and shape the crackers to fit nicely. Pour half of pudding/CoolWhip mixture on top and level. Put another layer of graham crackersto cover entire surface. Cut and shape crackers accordingly. Put thesecond half of pudding/Cool Whip mixture on top and level. Put the

final layer of graham crackers on top with bumpy side down. This willhelp the top look more smooth when you go to put the frosting on top.Once again, cut and shape crackers accordingly to avoid pits and cracks.For the frosting: microwave butter and milk just enough so that they aremelted together. You do not need to boil it. Add cocoa and powderedsugar and blend together. This will be a runnier frosting/glaze. Pourover top of graham crackers and smooth out nicely. (I usually doublethe frosting recipe.) Top with toasted coconut and drizzle with caramelsauce. Refrigerate overnight and dig in!


27/28


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