cookbook 2010 - amazon web servicesmatchbin-assets.s3.amazonaws.com/public/sites/487/...1 tablespoon...

A publication of The Logan Banner

2010

Holiday Cookbook recipe contest winnersDebbieGarrettwas thefirst placewinner inTheLoganBanner'sHoliday

Recipe contest. Garrettsaid her old fashionedsage dressing is a familyfavorite. The mother ofthree children and sevengrandchildren, Garrettenjoys cooking and bak-ing. Garrett was also thewinner of the People'sChoice Award inDelbarton in 2009 and2010. Garrett's prize was a$100 gift certificate to PicPac in Man.

Brenda Salyersof Verdun-villewas the recipi-ent of a $50 giftcertificate toTown 'N CountryFoodland inChapmanville assecond place

winner in The Logan Banner'sHoliday Cookbook recipe contest.

Deb's Old Fashioned Sage Dressing1/4 cup margarine

1 teaspoon thyme

1 teaspoon sage

1 teaspoon salt

5 stalks celery, chopped

1 medium onion, chopped

1/4 teaspoon pepper

1/3 cup chopped parsley

3 cups chicken broth

2 one pound loaves of bread

Heat oven to 350 degrees. Saute veggies (celery

and onion) in margarine and spices. Break two

loaves of bread into small pieces; mix with veg-

etables. Heat broth to simmer; pour over bread

mixture. Stir until blended. Place mixture in bak-

ing dish; cover with foil and bake for 30 minutes.

Remove foil and bake 15-20 minutes until lightly

brown.

Debbie Garrett

Delbarton

Autumn's Pumpkin Gems(makes 72)

1 box yellow cake mix

3 eggs

1/2 cup oil

1/2 teaspoon baking powder

2 teaspoons cinnamon

1 20 ounce can pumpkin

Preheat oven to 350 degrees. Blend

together all ingredients. Use mini muffin

pans and liners, fill 2/3 way. Bake 15 min-

utes. Cool then frost with cream cheese

frosting.

Cream Cheese Frosting:

1 3 ounce cream cheese, softened

3/4 cup butter, softened to room tempera-

ture

1/2 teaspoon vanilla

1 tablespoon milk

2 cups powdered sugar

Blend in butter and cream cheese. Beat in

vanilla and milk. Gradually add powdered

sugar until creamy. Ice mini muffins and

decorate with English Walnuts.

Brenda Salyers

Verdunville

Chocolate Tomato Chicken4 boneless, skinless chicken breast or 6 thighs

1 baseball size onion

1 pint tomato sauce

1 pint diced tomatoes

1 teaspoon oregano

1 teaspoon basil

1 tablespoon cocoa powder

Salt and pepper as desired

A little oil for frying

Brown chicken and fry until done. Remove from pan, leaving

drippings. Add a little more oil if needed. Roughly chop onion

and put in pan with drippings. Mix in the oregano, basil and

cocoa powder and stir to blend. Cook until tender. Add tomato

sauce and tomatoes. Stir together then return chicken to the pan.

Simmer 15 minutes then serve. Can serve over rice if desired.

Joyce Grimmett

Mallory

Third place winner ofThe Logan Banner'sHoliday Cookbookrecipe contest wasJoyce Grimmett ofMallory. She won a$25 gift certificate toKrogers.

Logan Banner Holiday Cookbook, Nov. 21, 2010 —

CARAMELIZED ONION DIP

2 tablespoons butter

2 medium yellow onions,

chopped

1 teaspoon salt, divided

1/2 teaspoon pepper, divided

1 (16-oz.) container of sour

cream

2 tablespoons chopped fresh

chives

Potato chips

Makes about three cups

1. Melt butter in a large non-

stick skillet over medium-high

heat; add onions, and cook, stir-

ring occasionally, 20 minutes or

until browned and tender.

Sprinkle with 1/2 tsp. salt and

1/4 tsp. pepper. Remove from

heat, and let stand 30 minutes.

2. Stir together onions, sour

cream and chives in a medium

bowl. Stir in remaining 1/2 tsp.

salt and remaining 1/4 tsp. pep-

per. Cover and chill 30 minutes

or up to 2 days.

Kim LeeChapmanville

MINI CAJUN BURGERS WITH EASY

RÉMOULADE1 1/4 pounds ground beef1/2 pound Cajun spicy

sausage, finely chopped2 teaspoons Cajun seasoning1 (14 oz.) package dinner

rollslettuce

For sauce:1. Mix beef and sausage.

Pattie out. Sprinkle with season-ing. Cover and refrigerate.

2. Grill, covered, 5 minutes

on each side or done.

Rémoulade Sauce

Stir together 3/4 cup mayon-

naise, 2 tablespoons mustard

and 2 tablespoons chopped

fresh parsley. Cover and chill 30

minutes or up to 3 days.Serve on dinner rolls. Top

with lettuce or desired toppings.

Kim LeeChapmanville

REFRIGERATOR YEAST ROLLS

1 (1/4-oz.) envelope active

dry yeast

2 cups warm water

6 cups bread flour

1/2 cup sugar

1/2 teaspoon salt

1/2 cup shortening

2 large eggs

1/2 cup butter, melted

1. Stir yeast and warm water.

Let stand 5 minutes.

2. Stir together flour, sugar,

and salt in a large bowl. Cut

shortening into flour mix until

crumbly. Stir in yeast mix and

eggs until blended. (Do not

overmix.) Cover and chill 8

hours.3. Roll dough to 1/4-inch

thickness on a well-floured sur-

face. Cut with a 1 1/2-inch

round cutter, rerolling dough

scraps as needed.

4. Brush rounds with melted

butter. Make a crease across

each round with a knife and fold

in half, gently pressing edges

together to seal. Place in a

15x10 inch jellyroll pan and a 9-

inch round cake pan. Cover and

let rise in a warm place (85°),

free from drafts, 45 minutes or

doubled bulk.

5. Preheat oven to 400°. Bake

8 to 10 minutes or until golden.

Kim LeeChapmanville

APRICOT TEA BREAD1/2 cup butter, softened

1 cup sugar

3 eggs

2 teaspoons vanilla

2 cups all-purpose flour

1 1/2 teaspoons baking pow-

der

1 teaspoon baking soda

1 cup sour cream

1 cup chopped, dried apricots

1 cup pecans

Topping:

1/2 cup all-purpose flour

1/4 cup sugar

1/4 cup cold butter

In a large bowl, cream butter

and sugar until light and fluffy.

Add eggs, one at a time, beating

well after each addition. Beat in

vanilla.

Combine the flour, baking

powder and baking soda. Add to

creamed mixture, alternating

with sour cream, beating well

after each addition.

Fold in apricots and pecans.

Spoon into two greased and

floured loaf pans.

For topping: combine flour

and sugar in small bowl. Cut in

butter until mixture resembles

coarse crumbs. Sprinkle over

batter. Bake at 350 degrees for

40-45 minutes. Cool 10 min-

utes. Remove to wire racks to

cool.

Joan ThompsonHolden

APPETIZERS BREADS &ROLLS

See Page 4

PUMPKIN FUDGE3 cups sugar

1/2 stick butter

2/3 cup evaporated milk

1/2 cup pumpkin

1 teaspoon pumpkin pie spice

Combine ingredients. Bring

to a boil, stirring constantly.

When mixture starts to boil, time

for 10 minutes. Remove from

heat and add:

12 ounce package butter-

scotch morsels

7 ounces marshmallow crème

1 cup walnuts, chopped

1 teaspoon vanilla

Mix well. Pour in a 9x13 inch

pan. Cool and cut.

Barbara StowersChapmanville

DREAMSICLE FUDGE3 cups sugar1 1/2 sticks butter or mar-

garine

2/3 cup cream

7 ounces marshmallow creme

1 pkg. (12 oz.) white vanilla

chips

3 teaspoons orange flavoring

12 drops yellow food color

9 drops red food color

Mix sugar, cream and butter

into heavy pan and boil on med-

hi till it reaches soft ball stage

(235 on candy thermometer).

Add marshmallow creme and

white chips. Mix well. Remove

1 cup full and set aside. Add

orange flavoring and both food

colors to pan. Stir well and pour

into greased 9x13 pan. Pour

reserved cup of mix over orange

colored mix. Swirl the orange

mix with a butter knife. Chill in

fridge to set.

Debbie GarrettDelbarton

DUMMY FUDGE1 cup chocolate chips

1 cup butterscotch chips

1 can sweetened condensed

milk

1 teaspoon vanilla

3/4 cups chopped nuts

Melt the chips and the con-

densed milk in a double boiler or

use a glass bowl over a cooker

w/a little water. Lightly butter a

platter or plate. When chips and

milk are creamy and smooth

remove from heat and add the

vanilla and the nuts. Stir until

blended and then pour into plat-

ter. Allow to cool then cut into

squares. Makes about 24

squares. Note: Can also use

other chips such as 2 cups

chocolate or I cup white and I

cup chocolate.

Joyce GrimmettMallory

WHITE PECAN FUDGE1 tablespoon plus 1/2 cup but-

ter, divided

2 1/2 cups miniature marsh-

mallows

2 1/4 cups sugar

1 cup heavy whipping cream

16 ounces white chocolate

chips

2 teaspoons vanilla

2 cups chopped pecans

Line a 9x11 inch pan with

waxed paper. Greased paper

with 1/2 tablespoon butter and

set aside. Butter the sides of a

large heavy pan.

In buttered pan, combine

sugar and cream. Cook and stir

over medium heat until mixture

comes to a boil. Cover and cook

for 2 minutes to dissolve any

sugar crystals. Uncover; cook

over medium heat, without stir-

ring, until candy comes to a soft-

ball stage. Remove from the heat. Add

butter and marshmallows; stir

until melted. Add white choco-

late chips. Continue stirring

until chocolate is melted and

mixture is smooth. Stir in vanil-

la and nuts. Pour into prepared

pan. Let cool in refrigerator.

When firm, lift out of pan;

remove paper and cut into

squares. Store in an airtight con-

tainer.

Joan ThompsonHolden

BROCCOLI CHEESE SOUPSaute 1 cup onion, 1/2 cup

celery and 2 tablespoons butter.

Add 6 cups water, 6 chicken

bouillion cubes and two boxes

of chopped broccoli. Cook until

tender.Add 1 pound Velveeta cheese,

cut in small squares, until melt-

ed.

Add 6 cups milk, 8 ounces

fine noodles and salt, pepper and

garlic powder to taste.

Enjoy.


HAWAIIAN SALAD2 cups crushed pineapple

1/2 cup flake coconut

1 large or two small cans

Mandarin Oranges

2 cups small colored marsh-

mallows

1/2 cup sour cream

In an 8x8 inch casserole dish,

mix all ingredients together and

chill.

Barbie BelcherWhitman

GRAPE SALAD4 cups green seedless grapes

4 cups red seedless grapes1/2 cup sugar

1/2 cup brown sugar

8 ounces cream cheese

8 ounces sour cream

1 teaspoon vanilla

1 cup crushed pecans

Mix cream cheese, sour

cream, sugar and vanilla. Place

grapes in a 9x13 inch dish.

Cover grapes with cream cheese

and sour cream mixture. Mix

brown sugar and crushed pecans

together. Sprinkle on top. Let

chill overnight if possible.

Sandra SmithKistler

FRUIT SALAD4 large cans pineapple chunks

4 large cans Mandarin

Oranges, drained

4 (10 ounce) jars Maraschino

Cherries, drained and halved

Grapes

4 apples, diced4 or 5 Kiwi

3 bananas

1 large bag chopped pecans

3 pkgs. Sugar-free (cooked)

vanilla pudding

Drain juice from pineapple

and cook pudding with pineap-

ple juice until thick. Cool and

mix with fruit. Refrigerate.

Makes a large amount. For a

smaller amount, half quantities

of fruit and use 1 package pud-

ding.

Pam MooneyLogan

PEA SALAD1 head lettuce, cut up

1 green pepper, chopped

1 onion, chopped

1 large bag frozen peas

2 tablespoons sugar

1 cup mayonnaise

2 cups shredded cheese,

Cheddar

1 small jar bacon bits

Layer lettuce, peppers, onions

and peas in casserole dish. Mix

together sugar, mayo and half of

cheese. Spread mixture on top of

peas. Top with bacon bits and

remaining cheese. Refrigerate

until ready to serve.

Denise Booth

FRUIT SALAD2 cans fruit cocktail

1 can peaches

Add – 3 or 4 apples and

oranges, cut up

Add – seedless red or green

grapes, sliced

1 can Tidbits pineapple

Add – 2 boxes strawberry or

raspberry Jell-O

Mix all together. Serve cold.

Karen WoodsMan

7 CUP FRUIT SALAD2 large cans fruit cocktail

1 large can crushed pineapple

1 small container cottage

cheese

2 cups coconut

1/2 bag miniature marshmal-

lows

Drain fruits; mix all together.

Chill overnight.

Karen WoodsMan

SHOE PEG CORN SALAD2 cans Shoe Peg Corn

1 small green bell pepper,

chopped1 small onion, chopped

2 celery stalks, cut up small

1 small jar pimento

2 cucumbers, cut up small

1/3 cup Crisco oil

2 tablespoons vinegar

Mix all ingredients together.

Best if chilled in fridge

overnight.

Faye Lusk

See Page 5

- Logan Banner Holiday Cookbook, Nov. 21, 2010

From Page 3

CANDY

SOUPS &SALADS


CRAB PASTA2 packages crab meat

1/2 green pepper, chopped

2 celery stalks, chopped

1 Vidalia onion, chopped

Dash of vinegar

1 cup mayo

1 box macaroni shells

Dash of sugar

Cook crabmeat 10-15 min-

utes, drain and let cool. Cook

macaroni shells, drain and let

cool. Mix all ingredients with

crab meat and chill.

Pat Booth

THREE POTATO SALAD3 pounds assorted potatoes,

unpeeled and cut into pieces

(all-purpose, red, and or sweet

potatoes or yams)

1/2 cup mayonnaise1 Tablespoon Dijon mustard

1/4 cup sliced green onions

4 slices bacon, crisp, cooked

and crumbled or 1 1/2 cup Real

Bacon Pieces

Cover potatoes with water in

pot and boil until tender. Drain

and cool slightly.

In a large bowl, combine

mayo with mustard. Add pota-

toes and onions and toss gently.

Season with salt and pepper if

desired. Just before serving,

sprinkle with bacon bits. Makes

12 servings.

Kim LeeChapmanville

NAPA SALADNapa Salad is the combina-

tion of three mixtures that can

be made a day, or two before

serving.Mixture 1:

1 cup oil

1/2 cup cider vinegar

1 cup sugar

1Tbsp soy sauce

Heat the ingredients until

sugar melts. (D0 NOT BOIL).

Refrigerate in covered contain-

er. Can be made 3 days in

advance.

Mixture 2:

1 stick margarine

1/2 cup sesame seeds

1/2 cup sunflower kernels

1/2 cup sliced almonds

2 packages Chicken flavored

Ramen Noodles (broken into

small pieces).

Melt margarine in large skil-

let, add the rest of the ingredi-

ents stir until browned. Stir fre-

quently. Add the chicken fla-

vored packets. Stir well.

Refrigerate.

Mixture 3: 1 or 2 heads /

bunches of Napa Lettuce ( Pre-

packaged cole slaw may be

used.) 1 bunch green onions

chopped

This is a large salad. It’s con-

vinient to only mix 1/2 at a time.

Mix mixtures 2 and 3 togeth-

er when ready to serve. Stir

mixture 1 and add last. Toss

together and serve.


BEEF VEGETABLE SOUP1 pound ground chuck

1/2 cup chopped onion

1 box Hamburger Helper

(beef pasta)

5 cups water

1 bay leaf

1/4 teaspoon salt

1/2 teaspoon pepper

1 15 ounce can diced toma-

toes

1 10 ounce package of frozen

mixed vegetables

Brown ground chuck and

onion. Drain. Stir in sauce mix

from Hamburger Helper, water,

bay leaf, salt, pepper and toma-

toes. Heat to boiling, stirring

constantly. Reduce heat; cover

and simmer 10 minutes, stirring

occassionally. Add noodles and

vegetables. Cover and cook 10-

12 minutes or until vegetables

are done. Remove bay leaf

before serving.

Pam MooneyLogan

ROASTED VEGETABLES3 medium sweet potatoes

(about 1 1/2 pounds)1 medium yellow bell pepper1 medium sweet onion,

coarsely chopped2 tablespoons olive oil1 teaspoon salt1 teaspoon cinnamon1/4 teaspoon pepperPeel sweet potatoes and cut

into 1/2 inch cubes. Cut yellowbell pepper into 1 inch pieces.

Combine sweet potatoes, bellpepper, onions, and remainingingredients in a zip-locked bag;seal and turn until vegetablesare evenly coated. Remove frombag and place in a single layeron a lightly greased 11x15 inchjelly roll pan.

Bake at 450 degrees for 30-35 minutes or until sweet pota-toes are tender. Makes six serv-ings.

Kim LeeChapmanville

From Page 4

See Page 8

CHICKEN-N-BROCCOLLICASSEROLE

2 pounds boneless, skinless

chicken breasts

2 boxes Stove Top Chicken

flavored stuffing mix

1 package of fresh broccolli

2 cans of cream of chicken

soup


1/4 cup-3/4 cups water

Boil chicken breasts until

done. While chicken is boiling,

clean broccolli and cut off tops.

Crumble tops until fine. Throw

out stems.

Drain chicken and let cool.

When cooled, tear chicken apart

into thin shreds. Mix chicken,

butter, stuffing mix with the sea-

soning packet and broccoli in

large bowl. Add water as needed

until moist. Leave slightly drys

as juices from chicken will mois-

ten casserole while baking. Mix

until well blended.Pour mixture into 2 quart

casserole dish or 9x13 inch bak-

ing pan. Top with 2 cans of

cream of chicken soup. (Do not

add water to soup!)

Bake at 400 degrees for 30-35

minutes or until top is bubbling

and light brown.

Kim LeeChapmanville

SHREDDED POTATOCASSEROLE

1 can condensed cream of

mushroom soup

1 cup (8 ounces) sour cream

1/2 cup milk

1 cup (4 ounces) shredded

cheddar cheese

1/2 cup melted butter

1 cup cornflake crumbs

1 30 ounce package frozen

shredded hash brown, thawed

1/4 cup grated Parmesan

cheese

In a large bowl, combine the

soup, sour cream, milk, cheddar

cheese and 1/4 cup butter. Stir in

the hash browns. Transfer to a

greased 13x9-in. baking dish.

Combine the cornflake crumbs,

Parmesan cheese and remaining

butter; sprinkle over top. Bake,

uncovered, at 325° for 45-50

minutes or until heated through.Connie Lusk

CABBAGE CASSEROLE1 large head of cabbage

1 large onion

1 1/2 pounds ground chuck

2 15 ounce cans stewed toma-

toes

1 15 ounce can tomatoes

(diced)

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

Brown ground chuck and

onion and drain. Slice cabbage

and mix all ingredients well; out

in pan. Cover and bake 350

degrees for 45-50 minutes or

until cabbage is done.

Pam MooneyLogan

FOUR LAYER PUMPKIN CAKE

1 box yellow cake mix

1 can (15 oz.) pumpkin, divid-

ed

1/2 cup milk

1/3 cup oil

4 eggs

1 1/2 teaspoons pumpkin pie

spice, divided

1 8 ounce cream cheese, soft-

ened

1 cup powdered sugar

8 ounce container of Cool

Whip

1/4 cup caramel topping

1/4 cup chopped pecans

Preheat oven to 350 degrees.

Grease and flour two 9 inch

round pans. Beat cake mix, 1 cup

pumpkin, milk, oil, eggs and 1

tsp. pumpkin pie spice in large

bowl with mixer until well

blended. Pour evenly into the

prepared pans.

Bake 28 to 30 minutes or until

toothpick inserted comes out

clean. Cool in pans 10 minutes

and remove from pans to wire

racks to cool completely.

Beat cream cheese until

creamy. Add sugar, remaining

pumpkin and pumpkin pie spice.

Mix well and gently stir in Cool

Whip.

Cut each cake layer horizontally

in half with serrated knife. Stack

layers on serving plate, spread-

ing cream cheese filling between

layers. Do not frost top layer.

Before serving, drizzle caramel

topping on top of cake and sprin-

kle with pecans. Store in refrig-

erator.

Pam MooneyLogan

KOOL AID PIE1 14 ounce can of condensed

milk

1 8 ounce container Cool

Whip

1 0.14 ounce Kook Aid of any

flavor

1 graham crust

Mix can of condensed milk

with Cool Whip (room tempera-

ture); then add package of Kool

Aid and pour into pie crust. Put

in refrigerator to set.

No Name Given

TURTLE PUMPKIN PIE1/4 cup plus 2 tablespoons

caramel topping, divided

1 Graham Cracker pie crust

1/2 cup plus 2 tablespoons

pecan pieces, divided

1 cup cold milk

2 packages (3.4 ounce) vanilla

instant pudding

1 cup canned pumpkin

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 8 ounce Cool Whip

Pour 1/4 cup caramel topping

into the pie crust and sprinkle

with 1/2 cup pecan pieces.

Beat milk, pudding mixes,

pumpkin and spices with whisk

until blended. Stir in 1 1/2 cups

Cool Whip. Spread filling into

crust. Top with remaining Cool

Whip.

Refrigerate at least one hour.

Top with remaining Cool Whip,

caramel topping and pecans just

before serving.

Kim LeeChapmanville

PUMPKIN CHEESE PIE1 8 ounce cream cheese

1/4 cup sugar

1/2 teaspoon vanilla

1 egg

1 9-inch unbaked pie shell

Combine cheese, sugar and

vanilla. Add egg and mix well.

Spread on pie shell. Chill while

preparing pumpkin.

1 1/4 cups canned pumpkin

1/2 cup sugar

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

Dash of salt

1 cup evaporated milk

2 eggs, slightly beaten

Combine above ingredients.

Mix well. Pour over cream

cheese. Bake at 350 degrees for

1 hour and five minutes or until

done.

Karen WoodsMan

CHOCOLATE CAKEMix well:

2 cups all-purpose flour

2 cups sugar

1/2 teaspoon salt

1/2 cup Wesson Oil

2 eggs, well beaten


1 teaspoon vanilla

1/2 cup buttermilk

Boil:

1 stick butter

2 tablespoons cocoa

1 cup water

Boil one minute. Mix with

above ingredients. Bake at 350

degrees about 30 minutes.

Icing:

1/4 cup milk

1 stick of butter

2 tablespoons cocoa

1 teaspoon vanilla

Bring to a boil and add to one

box of confectioner’s sugar.

Spread on cake while hot. Sift

sugar.

Janet Lusk(Given by mother-in-law,

Lora Lusk)

WHITE CHOCOLATEPARTY MIX

1 12 ounce bag mini pretzels

3 cups Cheerios

3 cups Corn Chex cereal

2 cups dry roasted peanuts

1 pound M&M plain candies

3 tablespoons vegetable oil

2 12 ounce white chocolate

chips

In a large bowl, combine first

five ingredients. Melt oil and

chocolate chips until smooth

(can microwave: 15 seconds,

stir, microwave at 15 second

intervals till melted). Pour over

mixture and mix well. Spread

out on cookie sheet covered with

wax paper. Cool. Carefully

break apart. Store in airtight con-

tainer.Debbie GarrettDelbarton


From Page 5

See Page 9

CASSEROLES

DESSERTS

FRUIT CAKEPreheat oven to 350 degrees

2 eggs

2 cups chopped candied fruit

1/2 cup water

1 cup nuts

2 15.4 ounce Nut Quickbread

mix (any variety) Pillsbury

brand

1 27 ounce jar of mincemeat

In a large bowl, beat eggs and

water. Add remaining ingredi-

ents, mixing well. Pour into

well-greased and floured 10 inch

tube or fluted pan. Can also be

made in 9 inch loaf pan or muf-

fin or mini muffin pans.

For tube or fluted, bake 1 hour

until toothpick comes out clean

when inserted in center. Smaller

cakes may be baked less time.

They are finished when tooth-

pick comes out clean when

inserted in center. Cool in pans

15 minutes. Remove, cool on

rack. Freezes well if stored in an

airtight container.

Debbie GarrettDelbarton

PEANUT BUTTER FUDGE CAKE

1/4 cup Hershey’s cocoa

1 cup (2 sticks) butter or mar-

garine

1 cup water

1/2 cup buttermilk

2 eggs, well beaten

2 cups sugar

2 cups unsifted all-purpose

flour


1 teaspoon vanilla

In a medium saucepan, com-

bine the first 5 ingredients. In a

large bowl, mix together num-

bers 6-8 ingredients. Heat ingre-

dients in saucepan, stirring over

medium heat until bubbly. Stir

hot mixture into dry ingredients.

Stir until smooth. Add vanilla.

Spread evenly into a greased and

floured 9x13 inch pan. Bake at

350 degrees for 25 minutes or

until puffed and firm to the touch

in center. Cool cake.

Put one cup peanut butter in a

bowl and stir until smooth.

Spread over cooled cake.

• Frosting:

While cake is baking, prepare

frosting and let it set until

spreading consistency. Then

carefully spread over peanut but-

ter.

1 stick margarine

1/4 cup Hershey’s cocoa

6 tablespoons buttermilk

1 16 ounce box confectioner’s

sugar

1 teaspoon vanilla

In a medium bowl, put sugar

and make a well in middle of

sugar. Put the first three ingredi-

ents in a small saucepan; heat

until bubbly, stirring over medi-

um heat. Stir into sugar, mixing

until smooth. Add vanilla, stir

until smooth. Let sit until it

thickens. Spread evenly over

cooled cake on top of peanut

butter.

Barbara GullettWhitman

PUMPKIN TORTE1 package yellow cake mix

1 15 ounce can of pumpkin,

divided

1/2 cup milk

4 eggs

1/3 cup Canola oil

1 1/2 teaspoons pumpkin pie

spice, divided

1 8 ounce cream cheese, soft-

ened

1 cup powdered sugar

1 16 ounce container of

whipped topping, thawed

1/4 cup caramel ice cream

topping

1/3 cup chopped pecans,

toasted

In a large bowl, combine cake

mix, 1 cup pumpkin, milk, eggs,

oil and 1/2 teaspoon pumpkin

pie spice. Beat on low 30 sec-

onds. Beat on medium speed 2

minutes. Pour into 2 greased and

floured 9 inch round pans. Bake

at 350 degrees for 25-30 minutes

or until toothpick comes out

clean. Cool 10 minutes before

removing to wire racks to cool

completely.

In a large bowl, beat cream

cheese until light and fluffy. Add

powdered sugar and remaining

pumpkin pie spice; beat until

smooth. Fold in whipped top-

ping.Cut each cake horizontally

into two layers. Place bottom

layer on serving plate; spread

with 1/4 of the filling. Repeat

with remaining layers three

times. Drizzle with caramel top-

ping and sprinkle with pecans.

Joan Thompson

Holden

BUTTERFINGER CAKE1 box Devil Food cake mix

2 eggs

Oil

1 can sweet condensed milk

1 12 ounce tub of caramel

1 12 ounce container of Cool

Whip

2 packages snack size

Butterfingers (8 in package)

Mix and bake cake as directed

for a 9x13 inch cake. Poke holes

all over cake. Pour the can of

condensed milk all over the top

of the cake. Then heat the

caramel in the microwave and

pour over cake. Let milk and

caramel soak in cake until com-

pletely cold. Spread Cool Whip.

Grind Butterfingers in a blender.

Spread on top of cake. Chill for

2 hours before serving.

Betty WilliamsonVerdunville

COCONUT CRUNCHDESSERT

Step 1:

2 cups self risig flour

2 sticks margarine (melted)

1/2 cup brown sugar

1 large bag sweetened

coconut

Combine all ingredients. Bake

at 350 degrees about 25 minutes,

stirring often.

Step 2:

4 small boxes coconut

(INSTANT) pudding

1 large can evaporated milk

3 1/2 cups milk

8 ounce Cool Whip

Mix milk and pudding until

thickened. Add Cooi Whip.

Step 4:

12 ounce Cool WhipSpread 1/2 of coconut cruch

mixture in bottom of 9x13 or

larger pan. Put pudding on top of

crunch. Spread Cool Whip on

top of pudding . Put last of the

coconut crunch on top.

Barbara Mullins StowersChapmanville

ITALIAN CREME CAKE1 stick margarine

1/2 cup shortening

2 cups sugar

1 cup buttermilk

1 cup coconut

1 cup chopped pecans

2 cups all purpose flour

5 egg yolks


1 teaspoon vanilla

5 egg whites

Preheat oven to 350 degrees.

Beat margarine and shortening,

add sugar, beat in egg yolks one

at a time. Sift flour and soda

together. Add to mixture, alter-

nating with buttermilk. Add

vanilla, coconut and pecans;

beat. Mixing slowly, fold in egg

whites. Pour into three greased

pans. Bake at 350 degrees for 30

minutes. Cool before removing

from pans.

Cream cheese frosting:

1 8 ounce cream cheese

1 pound powdered sugar

1/2 stick margarine

1 teaspoon vanilla

Pecans for sprinkling on cake

Mix cream cheese and mar-

garine; beat, then add powdered

sugar and vanilla.

Peggy ElkinsVerdunville

BEEF BARBECUE1 medium onion, chopped

1/2 cup beef broth

1 12 ounce bottle of ketchup

1/4 cup vinegar

1/4 cup brown sugar

1 teaspoon mustard

4-5 pound beef roast, cooked

and shredded

Saute onions until tender. Add

beef broth, ketchup, vinegar,

brown sugar and mustard; mix

well. Cook 5 minutes. Add

shredded beef and mix well.

Simmer 30 minutes. You can

pressure cook beef roast for 30-

45 minutes.Janet Lusk

BAKED BEEF ROAST4 pound boneless beef roast

Salt and pepper to taste

Cook beef roast about an hour

on medium heat. Put beef roast

in large pan or dish. Quarter a

large onion, 8 potatoes and one

bag bite-sized carrots. Place veg-

etables around beef; add one cup

of broth. Salt and pepper to taste.

Bake for one hour at 350

degrees.

Karen WoodsMan

TUSCAN PORK CHOPS1/4 cup flour

1 teaspoon salt

3/4 teaspoon seasoned pepper

4 (1-inch-thick) pork chops

1 tablespoon olive oil

1 tablespoon minced garlic

1/3 cup balsamic vinegar

1/3 cup chicken broth

3 plum tomatoes, seeded and

diced

Combine first 3 ingredients in

a shallow dish. Cover chop in it.

Cook pork in hot oil over medi-

um-high heat 1 to 2 minutes or

until golden brown on each side.

Remove chops from skillet. Add

garlic to skillet, and sauté for 1

minute. Add vinegar and broth,

stirring to loosen garlic from

pan. Stir in tomatoes.

Return pork to skillet. Bring

sauce to a boil. Cover, reduce

heat, and simmer 4 to 5 minutes

or until done. Serve with tomato

mixture or garnish.

Kim LeeChapmanville

PORK CHOPS ANDSTUFFING BAKE

4 cups Pepperidge Farm sea-

soned stuffing

1 1/4 cups of water


4-6 boneless pork chops (3/4

inch thick)

1 10 ounce can Campbell’s

Cream of Celery Soup

1/3 cup of milk

1/2 cup shredded cheddar

cheese

Prepare stuffing using water

and butter according to package

directions. Spoon stuffing across

center of a 9x13 inch baking

dish. Place pork chops on each

side of stuffing (I brown my

pork chops first). Stir soup and

milk in bowl. Pour over chops

and cover. Bake at 400 degrees

for 30-40 minutes, until pork

chops are tender. Top with

cheese.Karen WoodsMan

See Page 10


From Page 8

MEATS


TWENTY-FIVE MINUTEMEAT LOAF

1 pound ground beef

1 pound Jimmy Dean regular

sausage

1/4 teaspoon pepper

1/2 teaspoon salt

I medium onion (cut up

small)

1 egg

3 bread crumbs

1/4 cup milk

2 1/2 cup ketchup

Topping:

2 teaspoons Worchestershire

Sauce

1 cup ketchup

2 teaspoons brown sugar

Mix topping ingredients and

set aside.

Spray muffin pans (makes

48). Preheat oven to 450

degrees. Mix all ingredients and

put in mini muffin pans. Bake

15 minutes on 450 degrees

(place muffin pans on cookie

sheet). Take out and top with

topping mixture and bake an

additional five minutes.

Brenda SalyersVerdunville

STUFFED PEPPERS6 large green peppers

1 pound ground beef

1/2 cup chopped onion

1 16 ounce can diced toma-

toes

1/2 cup long grain rice

1/2 cup water

1 teaspoon salt

1 teaspoon Worchestershire

Sauce

1 cup shredded American

cheese

Cut tops from peppers; dis-

card seeds and membranes.

Chop 1/4 cup pepper from tops;

set aside.

Cook peppers in boiling

water 5 minutes. Invert to drain

well. Sprinkle inside of peppers

with salt.

Cook ground beef, onion and

1/4 cup chopped pepper until

meat is brown and vegetables

are tender. Drain fat; add toma-

toes, uncooked rice, water, salt,

Worchestershire Sauce and dash

of pepper. Bring to boil; reduce

heat, cover and simmer 15-18

minutes.

Stir in cheese. Stuff peppers

with meat mixture. Place in

10x2 inch pan. Bake covered in

350 degree oven for 30-35 min-

utes. Serves 6.

Joan ThompsonHolden

SAVORY CRANBERRYWINE SAUCE

2 tablespoons olive oil

1 onion, coarsely chopped (1

cup)

2 carrots, coarsely chopped (1

cup)

1/2 cup cherry juice

1/2 cup dry red wine

2 1/2 cups chicken broth

2 cups fresh or frozen

(thawed) cranberries

5 whole allspice berries

3 whole cloves

2-inch stick of cinnamon

2 tablespoons red current

jelly1 teaspoon salt

3 tablespoons cornstarch

mixed with 1/4 cup butter

In medium pan, heat oil over

medium heat. Add onion and

carrots and cook, stir occasion-

ally, until tender, about 10 min-

utes.

Add cherry juice and wine,

bring to a boil. Boil for 5 min-

utes. Add broth, cranberries and

spices; return to a boil. Reduce

heat and simmer until all cran-

berries have popped and sauce

is lightly thickened, about 15

minutes.

Strain through fine-meshed

sieve and return to pan. Add

jelly and salt and bring to a boil.

Stir in cornstarch mixture and

cook for 1 minute to thicken

sauce.

Kim LeeChapmanville

From Page 9 SAUCES

HAPPY HOLIDAYS!!

cookbook 2010 - amazon web servicesmatchbin-assets.s3.amazonaws.com/public/sites/487/...1 tablespoon...

Documents