cookbook 2012

2012

Holiday Cookbook

Ella ElwoodBroker Associate, CRS, GRI,

LTG, PMN, SRESOver 30 Years Experience

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Be with you always.

2012 COOKBOOK 1

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Appetizers . . . . . . . . . . . . 2

Breads and Breakfast . . . . 5

Main Dishes . . . . . . . . . . 13

Soups . . . . . . . . . . . . . . . 21

Salads and Sides . . . . . . 25

Desserts . . . . . . . . . . . . . 30

table ofcontents

Produced by The Republic Special Publications Department

333 Second Street, Columbus, Indiana 47201

2 2012 COOKBOOK

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JUDY’S CHEESE BALL2 packages cream cheese1 4.25-ounce can Underwood deviled

ham3 to 4 chopped green onions1 to 2 cups shredded cheddar cheese 1 package dry Hidden Valley dressing mix

Mix deviled ham and dressing mix togeth-er. Mix green onions and cheese in next. Then combine with the cream cheese. Shape into a ball.

Refrigerate at least one hour before serv-ing.

Judy Waskom, Seymour

GREEN TOMATO PICKLES9 to 10 pounds green tomatoes3 cups pickling lime5 pounds sugar1 tablespoon ground ginger1 tablespoon ground cinnamon3 pints white vinegar 1 tablespoon pickling spice1 tablespoon ground cloves1 tablespoon celery seed (tied with pick-

ling spice in a cloth)

Slice tomatoes about ¼-inch thick and soak 24 hours in 2 gallons of water and lime. Large glass jars work well. Drain and wash well. Soak four hours in ice water in

sink. Change water every hour. Drain well.

Make a syrup of sugar, vinegar and spices. Bring to a boil. Add tomatoes, handling gently so they do not fall apart and let stand overnight.

Next day, bring to a boil for one hour and put in hot, sterile wide-mouthed pint jars with lids and rings. Process in a hot water bath for 15 minutes. Remove to a place with no drafts, allowing jars to seal. Makes a sweet, crispy, pickle; good in chicken salad.

Yvonne Selig, Scipio

WHOLE PITTED DATES

Stuff with pecan half. Cut bacon slices in four pieces. Wrap bacon around the date and hold it with a toothpick.

Bake at 400 degrees 10 to 12 minutes.

Carol Boyer, Seymour

BARB’S CHICKEN, SPINACH AND STUFFING WRAPS4 flour tortillas (large)2 cups of fresh spinach (cut into small

pieces) 4 cups of shredded cheese (your favorite)4 cups of stuffing mix (prepared)2 cups of grilled chicken breast (pre-

pared)

Appetizers

2012 COOKBOOK 3

Appetizers8 tablespoons of butterHoney mustard sauce (optional)

Heat large skillet with 1 tablespoon of but-ter on medium. Take 1 tortilla and in the center add cheese, 1 cup of stuffing mix, one small handful of spinach and ½ cup of grilled chicken breast. Roll up like a closed, two-sided burrito.

Place wrap into the skillet with the melted butter. Turn often to prevent burning but leave in until golden. Add butter as need-ed. Cut wrap in half and repeat.

Place onto serving dish and serve with honey mustard sauce.

Barbara Berry, Columbus

CLAM DIP1 8-ounce package cream cheese1 teaspoon onion juiceKetchup1 teaspoon Worcestershire sauce1 large can clams, mincedHalf the juice from the can of clamsGarlic salt½ cup mayonnaise

Beat the cream cheese and onion juice together. Add the ketchup until light pink. Whip the remaining ingredients together and spoon in the clams.

Let set for three hours or overnight. Use crackers or tortilla pieces for dipping.

Cathy Hauther, Columbus

VEGETABLE DIP

Mix package of Hidden Valley ranch dress-ing, 16 ounces of cottage cheese and 8 ounces of Hellmann’s mayonnaise.

Mary Ann Bolin, Nashville

SWEET & SOUR MEATBALLS1 pound hamburger1 pound sausage or 2 pounds hamburger

and omit the sausage2 cups bread crumbs2 tablespoons chopped onion2 eggs, beaten1 teaspoon salt¼ teaspoon pepper1 tablespoon margarine3 tablespoons cornstarch1 cup vinegar¾ cup sugar1 tablespoon Worcestershire sauce1 green pepper, diced1 20-ounce can chunky pineapple 1 8-ounce can tomato sauce

Combine hamburger, sausage, bread crumbs, chopped onion, 2 eggs, salt and pepper. Shape into balls. Brown in marga-

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Appetizersrine over medium heat in a skillet. Drain. Place meatballs into a 13-by-9 baking dish. Combine cornstarch, vinegar and sugar.

Cook over low heat, stirring constantly until clear and thick. Stir in remaining ingredi-ents, pour over meatballs. Bake at 300 for 40 minutes or in a slow cooker on 4 for 1 hour and then on 3 until done.

Clarabell Leahigh, Seymour

RITA’S DIP2 large packages cream cheese1 red onion, chopped1 green pepper, choppedAbout 2 tablespoons Lawry’s season salt1 can (No. 303) crushed pineapple, well

drained and wrung out until very dry

Mix all ingredients together, then roll in chopped walnuts or pecans.

Refrigerate overnight. Serve with a variety of crackers.

Rita Murray Anderson, Columbus

AVOCADO CRAB GUACAMOLE3 ripe avocados½ red onion, minced (about ½ cup)2 tablespoons fresh lime juice½ teaspoon coarse salt1 jalapeno chili, stems and seeds re-

moved, minced½ ripe tomato, seeds and pulp removed,

choppedAbout 8 ounces pasteurized crab, lump

or claw meat

Cut avocados in half. Remove seed. Scoop out avocado from the peel and put into a mixing bowl.

Using a fork, roughly mash the avocado. Add the chopped onion, lime juice and salt and gently fold.

Cover with plastic wrap directly on the sur-face of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready, or, if eating soon, cover and keep at room temperature for up to an hour.

Just before serving, fold in minced chili, chopped tomato and crab, saving some to garnish the top.

Makes about 3 cups.

— Adapted from Simplyrecipes.com

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Breads and BreakfastCALIE’S CHRISTMAS PANCAKES1 egg1 cup eggnog2 tablespoons softened butter1 cup flour2 tablespoons sugar1½ teaspoons baking powder½ teaspoon baking soda½ teaspoon salt

Mix all ingredients until smooth. Heat griddle/pan to medium heat and add olive oil.

Pour batter to desired pancake size (or shape). Flip over when you see bubbles pop on top.

Serve with butter, whip cream and pump-kin pie spice

Makes about 20 3-inch pancakes.

Calie Amini, Columbus

ANGEL BISCUITS2 ¼-ounce packages active dry yeast¼ cup warm water, 110-115 degrees2 cups warm buttermilk, 110-115 degrees5 cups all-purpose flour1/3 cup sugar1 teaspoon baking powder1 teaspoon baking soda1 tablespoon salt

1 cup shortening, meltedButter or margarine

Dissolve yeast in warm water. Let stand 4 minutes. Stir in the buttermilk; set aside. In a large mixing bowl, combine flour, sugar, baking powder, soda and salt. Cut in short-ening with a pastry blender until mixture resembles coarse meal. Stir in yeast/butter-milk mixture; mix well.

Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll to a ½-inch thickness. Cut with a 2½-inch biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1½ hours. Bake at 450 for 8-10 minutes. Lightly brush tops with melted butter. Yield: About 2½ dozen.


GERMAN PANCAKE6 eggs1 cup milk1 cup flour½ teaspoon salt2 tablespoons butter, melted

Place eggs, milk, flour and salt in a blender; cover and process until smooth.

Pour the butter into an ungreased 9-by-13-inch pan; add the batter. Bake uncovered at 400 degrees for 20 minutes.

6 2012 COOKBOOK

Buttermilk syrup:1½ cups sugar½ cup butter¾ cup buttermilk2 tablespoons corn syrup1 teaspoon baking soda2 teaspoons vanilla

In a saucepan, combine the sugar, but-termilk, butter, corn syrup and baking soda. Bring to a boil and boil for 7 minutes. Remove from heat and stir in vanilla. Serve immediately. Makes about 2 cups.

Note: Be careful and use a large pan for the syrup, as it will boil over.

Laverne Casey, North Vernon

SWEET CINNAMON BISCUITS2 cups sifted all-purpose flour1 tablespoon baking powder1 teaspoon salt¼ teaspoon baking soda¼ cup vegetable oil¾ cup buttermilk8 tablespoons (1 stick) butter, softened¾ cup granulated sugar1 teaspoon cinnamon

Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.

Knead the dough on a lightly floured sur-face until smooth. Roll dough into a 15-by-8-inch rectangle.

Preheat the oven to 400 degrees. Grease a 9-inch round baking pan lightly.

Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well.

Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.

Cut the roll into 1½ inch slices. Arrange the slices, cut side up, in prepared pan. Bake until lightly browned, about 15 to 20 min-utes. Serve hot.

Carol S. Boyer, Seymour

CORN BREAD1 cup yellow meal1 cup flour¼ cup sugar1 cup milk4 teaspoons baking powder¾ teaspoon salt2 eggs¼ cup oil

Mix and bake in 9-by-9-inch pan at 425 degrees for 15 minutes.


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2012 COOKBOOK 7

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Breads and BreakfastBAKED BLUEBERRY FRENCH TOAST12 slices white bread (remove crust)2 8-ounce bars cream cheese2 cups blueberries12 eggs2 cups milk1/3 cup maple syrup

Cut or tear bread into 1-inch cubes; place half in a greased 13-by-9-by-2-inch baking dish.

Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Re-move from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover; bake 25 to 30 minutes more or until golden brown and center is set.

Sauce:½ cup sugar2 tablespoons cornstarch1 tablespoon butter1 cup blueberries1 cup water

Combine sugar and cornstarch; add water. Bring to boil over medium heat; boil 3 min-

utes, stirring constantly. Stir in blueberries. Reduce heat. Simmer 8 to 10 minutes or until blueberries have burst. Stir in but-ter until melted. Serve with french toast. Serves 6 to 8.

Janet Anthony, Columbus

GARLIC BUTTER½ cup soft butter1 garlic clove2 teaspoons dried parsley½ teaspoon Italian spice1 teaspoon chives½ teaspoon dried basil½ teaspoon oregano

Do not melt butter. Just mix all and spread on bread.


GRANDMA’S BISCUITS3 cups self-rising flourA right smart handful of hog lard or ½

cup shortening1 cup milk

Grandma places her flour in a large bowl, makes a well in the center and adds the lard and milk to it. Work it together and roll it out. Cut out small biscuits. Bake in a 425-degree oven until golden brown. Makes about 3 dozen biscuits.

Paula Gray, Columbus

8 2012 COOKBOOK

Breads and BreakfastMOM’S GARLIC CHEDDAR BAY BISCUITS2½ cups Bisquick4 tablespoons cold butter 1 heaping cup grated cheddar cheese¾ cup cold milk¼ teaspoon garlic powderTo brush on top:2 tablespoons butter, melted½ teaspoon garlic powder¼ teaspoon dried parsley flakesPinch salt

Preheat oven to 400 degrees.

Combine Bisquick with cold butter in me-dium bowl using pastry cutter or large fork.

Don’t mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheese, milk and garlic powder. Mix by hand until com-bined, but don’t overmix.

Drop approximately ¼ cup portions of dough onto ungreased cookie sheet using ice cream scoop. Bake for 15 to 17 minutes or until tops of biscuits turn light brown.

When you take biscuits out of the oven, melt the 2 tablespoons butter in a small bowl in microwave. Stir in garlic powder, parsley flakes and salt.

Use a brush to spread garlic butter over tops of biscuits. Use all of the butter.

Sarah F. Smith, Columbus

BANANA ANYTHING BREAD1 stick butter, melted (plus extra for but-

tering pans)1¼ cups all-purpose flour¾ cup sugar1 teaspoon baking powder1 teaspoon salt½ teaspoon baking soda½ teaspoon cinnamon½ teaspoon nutmeg1 cup anything (chocolate chips, nuts,

candy, dried fruit, etc.)2 large eggs½ cup Greek yogurt (plain, vanilla or

honey)1 teaspoon pure vanilla extract (Nielsen-

Massey brand is the best)1 cup (approximately 2 medium) banana,

mashed

Preheat oven to 350 degrees. Butter a 9-by-5 loaf pan or 3 6-by-3 mini loaf pans.

Whisk the flour, baking powder, salt, baking soda, cinnamon and nutmeg together in a large bowl.

In a separate bowl whisk together eggs, sugar, melted butter, Greek yogurt and va-

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2012 COOKBOOK 9

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Breads and Breakfastnilla. Stir mashed bananas into egg/yogurt mixture.

Stir one cup anything into flour mixture.

Fold banana mixture into flour anything mixture till combined.

Spread batter into prepared pans. Bake un-til toothpick comes out clean, 55 minutes for 9-by-5 pan; 35 to 40 minutes for 6-by-3 mini pans. Cool for 30 minutes, then turn out onto a wire rack to continue to cool.

Catharine Hudman, Columbus

PERFECTO PESTO BREAD SPREAD2 ounces fresh basil leaves¾ ounce fresh parsley¼ ounce fresh lemon verbena leaves2/3 cup pine nuts and/or walnuts2/3 cup grated Parmesan cheese½ cup olive oil4 cloves of garlic, quartered½ teaspoon salt¼ teaspoon fresh cracked pepper

Combine all ingredients into a large food processor and process until nearly smooth, stopping occasionally to scrape down sides as needed. Freeze or refrigerate. A little goes a long way. Use on sandwiches, salads, toast, pasta, pizza, anything that could use a little extra pizzazz.

Makes 1¼ cups. Freeze what you don’t need in mason jars.

These are two amazing recipes that I have actually concocted myself and are the ones I get the most rave reviews about.

Catharine Hudman, Columbus

OVERNIGHT COFFEE CAKE2/3 cup butter or margarine, softened1 cup sugar½ cup light brown sugar2 eggs, beaten2 cups all-purpose flour1 box (3.4 ounces) Jell-O Instant Vanilla

Pudding Mix (dry)1 teaspoon baking powder½ teaspoon baking soda1 teaspoon ground cinnamon1 cup buttermilk*Topping:½ cup light brown sugar½ cup finely chopped pecans ½ teaspoon cinnamon¼ teaspoon ground nutmeg, optional

In a mixing bowl, cream butter or mar-garine and sugars. Add eggs; mix well. Combine flour, pudding mix, baking powder, baking soda and cinnamon; add to creamed mixture alternately with but-termilk. Mix well. Spread into a greased 9-by-13-inch baking pan.

10 2012 COOKBOOK

Breads and BreakfastCombine topping ingredients; sprinkle over batter. Cover and refrigerate over-night. Bake uncovered at 350 degrees for approximately 30 to 35 minutes or until done.

*I make my own buttermilk: Put 1 1/3 tablespoons vinegar in glass measuring cup. Add milk to make 1 cup. Let stand about 5 minutes, then stir.

Eydie Branham, North Vernon

CREAMED EGGS OVER TOAST6 hard-cooked eggs, cut in fourths — set

asideWhite sauce:3 tablespoons margarine3 heaping tablespoons flour1½ cups milk

Melt margarine in medium saucepan. Add flour and stir on medium heat until smooth. Add milk and stir until thickens. Then add cut-up eggs. Serve over toast.

Hint: I trim bread of crust. Then place the bread in a muffin tin. Toast bread in 375-degree oven until browned. Remove from muffin tin and fill with creamed eggs.


FRENCH TOAST CASSEROLE1 stick (½ cup) unsalted butter1 cup packed brown sugar2 tablespoons corn syrup8- to 9-inch round loaf country-style

bread5 large eggs1½ cups half-and-half1 teaspoon vanilla1 teaspoon Grand Marnier¼ teaspoon saltPowdered sugar to taste

In a small heavy saucepan, melt butter with brown sugar and corn syrup over moder-ate heat, stirring, until smooth and pour into a 13-by-9-by-2-inch baking dish.

Cut six 1-inch thick slices from center por-tion of bread, reserving ends for another use, and trim crusts.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least eight hours and up to one day.

Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until

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Breads and Breakfastpuffed and edges are pale golden, 35 to 40 minutes.

Serve immediately or freeze in an airtight container for up to one month. This also can be prepared a night ahead and then cooked the next morning for breakfast.

Sherry Fisher, Seymour

LEMON LOAF2 whole eggs1 whole lemon, zested and juiced¼ cup honey¼ cup canola oil¾ cup sugar, plus 1 tablespoon, divided¾ cup milk2¼ cups all-purpose flour2¼ teaspoons baking powder

Preheat the oven to 350 degrees. Beat the eggs, then add the lemon juice, lemon zest and honey. Whisk together and add the oil and ¾ cup sugar, whisking them in as well. Whisk in the milk. Add the flour and baking powder and mix to combine before pour-ing the batter into a 9-inch rectangular loaf pan.

Sprinkle the remaining tablespoon of sugar over the top of the batter and bake for about 40 minutes, or until a cake tester comes out clean. Cool briefly before re-

moving it from the pan to finish cooling on a rack.


SUNDAY BRUNCH CASSEROLE½ pound bacon½ cup green pepper, chopped1 pound hash browns1 teaspoon salt ½ teaspoon pepper½ cup onion, chopped12 eggs1 cup milk1 cup cheddar cheese, shredded

In a skillet, cook bacon till crisp. Remove, drain and crumble. Set aside. Saute onion and green pepper till tender. Remove. Beat eggs and milk in a large bowl. Stir in pota-toes, cheese, salt, pepper, cooked bacon and sauteed onion and green pepper. Put all in a well-greased 13-by-9 baking dish.

Bake at 350 for 35 to 45 minutes.


CORN SPOON BREAD2 eggs, slightly beaten1 8½-ounce package corn muffin mix1 8-ounce can whole kernel corn, drained1 8-ounce can cream-style corn1 cup sour cream

12 2012 COOKBOOK

Breads and Breakfastthe olive oil. Add the onions and the shal-lots and saute until very soft and caramel-ized, about 10 to 12 minutes. Transfer to a shallow dish and chill for 10 minutes.

In the bowl of a food processor, pulse together the flour, baking powder and salt. Add the cold butter and pulse until the butter is the size of peas. Add the chilled onions and 1 cup of the Parmesan cheese and pulse to distribute. Add the milk and pulse just until the dough comes together.

Drop the dough in ½ cup mounds onto the prepared baking sheet, then sprinkle each mound of dough with a bit of the remaining ½ cup of Parmesan cheese. Chill or bake immediately. Bake for 18 to 20 min-utes, or until golden brown and cooked through. Servings: 12

— Associated Press

½ cup butter or margarine, melted½ cup shredded cheddar cheese

Preheat oven to 350 degrees. Combine eggs, muffin mix, whole kernel corn, cream-style corn, sour cream and butter. Spread in a greased 11-by-7-inch baking dish.

Bake for 35 minutes. Sprinkle cheese on top and bake for 10 to 15 more minutes or until a knife inserted in center comes out clean. Let cool for 15 minutes on a rack before cutting into squares.

Jan Sabatino, Columbus

ONION-PARMESAN DROP BISCUITS1 tablespoon olive oil2 small yellow onions, finely chopped2 shallots, minced3 cups all-purpose flour5 teaspoons baking powder½ teaspoon salt12 tablespoons (1½ sticks) cold unsalted

butter, cut into small cubes1½ cups grated Parmesan cheese, di-

vided1 cup milk, cold

Heat the oven to 400 F. Coat a baking sheet with cooking spray.

In a medium saute pan over medium, heat

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2012 COOKBOOK 13

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Main DishesSKILLET TOMATO BEEF PASTA6 ounces uncooked pasta (such as penne,

spirals or macaroni)1 pound hamburger1 medium onion, chopped1 14.5-ounce can French-style green

beans, drained1 14.5-ounce can diced tomatoes

Cook pasta and drain well. Brown ham-burger and onions in large skillet while pasta is cooking; drain. Add beans and tomatoes; mix well. Add pasta and heat through. Season to taste.


SHIPWRECK DINNER1 pound extra lean ground beef1 box (7¼ ounces) Kraft Macaroni &

Cheese Dinner1 can (16 ounces) stewed tomatoes, und-

rained1 cup frozen green peas1 cup milk1 cup shredded mozzarella cheese

Brown meat in large nonstick skillet on medium-high heat. Drain fat, if necessary.

Stir in macaroni, cheese sauce mix, toma-toes, peas and milk. Bring to boil. Reduce heat to medium-low; cover. Simmer 12 minutes or until macaroni is tender.

Sprinkle with cheese. Let stand five min-utes or until cheese is melted.

Makes four servings.

Debbie Miller, Columbus

MAKE AHEAD HOT CHICKEN SALAD4 cups cold, cut-up chicken (4 whole

breasts)2 tablespoons lemon juice¾ cup mayonnaise1 teaspoon salt2 cups chopped celery4 hard-boiled eggs, sliced¾ cup cream of chicken soup, undiluted1 teaspoon dried minced onion2 pimentos, cut fine2/3 cup toasted almonds (optional)

Place all the above in 9-by-13-inch dish. Top with 2 cups mild cheddar cheese, grated, and 1½ cups crushed potato chips.

Let stand overnight in refrigerator.

Bake at 375 or 400 degrees 20 to 25 min-utes.

Note: Could use leftover roasted turkey as part of the chicken.

Norma Thomas, Seymour

14 2012 COOKBOOK

Main DishesPORK CHOP CASSEROLE4 medium potatoes, peeled and diced1 small onion4 thick pork chops1 can cream of mushroom soup, undi-

luted½ teaspoon saltDash of pepper2/3 cup milk

Alternate layers of potatoes, onions, salt and pepper in lightly greased 2-quart baking dish. Combine soup and milk; mix well. Pour over potato mixture. Brown pork chops on both sides. Place on top of potato mixture. Cover and bake at 350 degrees for 1½ hours or until tender.


SWISS STEAK1½ pounds round steak1 clove garlic, minced¼ cup flour3 or 4 sticks celery, diced2 8-ounce cans tomato sauce or 2 cups

tomatoes1 tablespoon Worcestershire sauce1 teaspoon salt¼ teaspoon pepper2 large onions, sliced1 green pepper, diced

Brown meat in flour. Add remaining ingre-

dients. Cover, reduce heat to simmer and cook 1½ to 2 hours until tender. Remove cover last 15 minutes to thicken sauce.


FISH TACOS8 white fish finger-sized pieces, battered

and deep friedCumin to taste2 cups coarsely shredded raw cabbage8-ounce package shredded cheddar16 soft corn tortillasHabanero hot sauce to taste½ cup mayonnaiseLime juice ½ cup sour creamTaco sauce

Make a dressing with the mayonnaise, sour cream, cumin and habanero hot sauce. If too hot, the lime juice can be added by the teaspoon to reduce the hot flavor, and it adds additional flavor. Set dressing aside.

Fry the fish and set aside, keeping it warm. Heat the tortillas in the microwave on plate covered with wax paper for 30 seconds or until warm. Allow two tortillas per taco. once warm, place the fried fish into the doubled tortillas. Top with cabbage, cheese, the dressing and additional taco

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2012 COOKBOOK 15

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Main Dishessauce if desired. May be topped with a little extra lime juice. Makes eight tacos.


MEAT LOAF1 pound lean ground beef1 egg, slightly beaten2 tablespoons chopped onion2/3 cup cracker crumbs or dry bread

crumbs2/3 cup tomato sauce or milk1 teaspoon salt (optional)¼ teaspoon pepper

Place all ingredients in mixing bowl and mix well. Press into slightly coated loaf pan. Bake in moderate oven (350 degrees) for 40 to 50 minutes.

Carefully drain some of the extra grease off halfway through cooking time if needed.

Top with ketchup last 10 minutes and fin-ish cooking. Makes four servings.

Debra Miller, Columbus

TURKEY TACO BAKE2 cups coarsely crushed corn chips1 can (16 ounces) refried beans2 cups (8 ounces) shredded Monterey

Jack cheese, divided1 cup salsa

2 cups shredded cooked turkey1 teaspoon Mexican or taco seasoning2 tablespoons onion (optional)1 chopped medium tomatoSour cream (optional)

Place corn chips in a greased, shallow 2½-quart baking dish.

Place the refried beans in a small sauce-pan; cook and stir over medium heat until heated through. Remove from the heat; stir in 1 cup cheese and salsa. Spread over chips.

Toss the turkey, Mexican seasoning and on-ion together; Sprinkle over bean mixture. Top with remaining cheese.

Bake, uncovered, at 400 degrees for 20 to 25 minutes or until cheese is melted. Sprinkle with fresh chopped tomato and sour cream if desired. Four servings.


SLOW COOKER PIZZA 1½ pounds hamburger or bulk Italian

sausage 1 medium onion, chopped1 green pepper, chopped½ box of rigatoni pasta, cooked 3 ounces sliced pepperoni 16-ounce jar pizza sauce

16 2012 COOKBOOK

10 ounces mozzarella cheese, shredded 10 ounces cheddar cheese, shredded7-ounce jar mushrooms, drained (op-

tional)

Brown hamburger and onion in saucepan and drain. Using half of each, layer the fol-lowing, in order given, in slow cooker. Then repeat layers:

Ground beef and onions Green pepper Pasta Pepperoni Pizza sauce Cheddar cheese Mozzarella cheese

Cook on low 3 to 4 hours.

Keep pasta covered with sauce so it doesn’t become dry and crunchy.

Diane Powell, Columbus

PORK CHOPS WITH PEAR, CARAMELIZED ONIONS AND ROSEMARY 4 center-cut, boneless pork top loin

chops, trimmed ¼ teaspoon salt ¼ teaspoon ground black pepper 2 teaspoons olive oil 1 small yellow onion, cut in half length-

wise and thinly sliced (½ cup) 2 teaspoons brown sugar 1 large ripe, but firm pear, peeled, cored

and chopped 2 teaspoons chopped fresh rosemary or

½ teaspoon dried ¾ cup apple juice 1 tablespoon cider vinegar 2 teaspoons Dijon mustard

Season the pork chops with salt and pep-per. In a large nonstick skillet, heat the oil over medium-high. Add the pork chops and cook until they are just barely pink at the center, 6 to 8 minutes per side, depending on the thickness. Transfer the chops to a plate and cover with foil.

Reduce the heat to medium-low. Add the onions and brown sugar to the skillet and cook, stirring constantly, until the onions are golden-brown, about 5 minutes. Re-duce the heat if the onions begin to burn. Add the pears and rosemary and cook until the pears are just tender, about 2 minutes. Add the apple juice and vinegar, then simmer until the mixture is reduced and slightly thickened, about 2 to 3 minutes. Stir in the mustard.

Return the pork chops to the pan and turn to coat with the sauce. Serve the chops

Main Dishes

2012 COOKBOOK 17

Winter Hours Starting on November 27th

Main Disheswith the pear and onion sauce spooned over the top. Serves four.


PORCUPINE MEATBALLS1 pound ground beef½ cup uncooked minute rice1 tablespoon minced onion1 tablespoon Worcestershire sauce1 teaspoon salt1 small can tomato soup1 small soup can water

Combine meat, rice, onion and salt. Mix well and form into balls. Place in a deep baking dish. Combine tomato soup, wa-ter and Worcestershire sauce. Pour over meatballs. Cover dish. Bake at 350 degrees for one hour.

Rachel Pence, Hope

COCA-COLA PORK CHOPS8 pork chopsSalt and pepper to taste1 cup ketchup1 cup Coca-ColaBrown sugar

Place the pork chops in a baking pan. Season with salt and pepper to taste. Mix ketchup and Coca-Cola and pour over the pork chops. Sprinkle with brown sugar.

Bake, uncovered, in a 350-degree oven for one hour or until the pork chops are ten-der. Serves eight people.


ROTEL CHICKEN CASSEROLE3½ cups chicken, cut up1 medium onion, chopped1 green pepper, diced1 stick margarine, melted1 pound sharp Velveeta, cut into small

pieces1½ quarts chicken stock or broth7 10-ounce packages of vermicelli1 10-ounce package frozen peas1-2 cans Rotel tomatoes with green chil-

ies1 6-ounce jar mushrooms, diced

Cook chicken and cool. Then cut up and set aside. Cook vermicelli in broth for 10 minutes. Meanwhile, saute onion and green pepper in margarine. Melt Velveeta. Add onions, peppers and Rotel. Add all other ingredients and stir well. Pour into buttered casserole dish. Cover and cook for 20 to 30 minutes in 350-degree oven. Do not leave in oven; it will make it dry.

Joyce Underwood, Columbus

18 2012 COOKBOOK

CHICKEN CORDON BLUE6 large skinless whole chicken breasts6 slices Swiss cheese6 slices deli ham1 cup flour1 teaspoon paprika½ cup margarine (more if needed)2 chicken bouillon cubesSauce:1 tablespoon cornstarch1 cup heavy whipping cream

Flatten chicken breasts. Place ham on chicken, then place cheese on top of ham and roll up. Use toothpicks to keep chicken breasts closed. Roll in flour and paprika mixture. Brown chicken in margarine in an electric skillet about 30 minutes. Add bouil-lon cubes to chicken; simmer for about one hour.

Sauce: Just before serving, remove chicken and add cornstarch and whipping cream to drippings. Do not boil. Heat until thick-ened, stirring constantly. Pour over chicken.

Phyllis Byrnes, Columbus

MICROWAVE TEXAS MEATBALLSMix together:1 pound hamburger1 egg1½ teaspoons chili powder

1 teaspoon salt¼ teaspoon pepper

Roll into meatballs. Place meatballs in glass casserole microwave-safe dish.

Microwave (uncovered) on high for 4 to 7 minutes or until the red is gone. Remove from microwave and drain grease.

Then add in this order:

2 cups uncooked Minute rice1 onion, sliced in ringsGreen pepper strips (about 1 green pep-

per)1 large can tomatoes and juice

Stir. Then cover and microwave on high about 10 minutes or until vegetables are done.


DELICIOUS SALISBURY STEAK

This dish may be made early and reheated in a crockpot for serving. A pound of ground beef makes four servings.

For each pound of ground beef you will need:

1 egg¼ cup milk1 slice bread in fine crumbs½ teaspoon Worcestershire sauce

Main Dishes

2012 COOKBOOK 19

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Main Dishes½ teaspoon mustard1 teaspoon parsley flakes1 teaspoon saltPepper, as desired2 teaspoons cornstarch4 ounces mushrooms1 bouillon cube in 1 cup boiling water

Combine meat, egg, milk, bread crumbs and seasonings. Form into patties and brown slowly in a skillet. Remove to a warm platter.

Mix cornstarch with some of the mush-room liquid. Remove fat from skillet and put in mushrooms with liquid, cornstarch mixture and bouillon. Cook and stir until transparent and reduced in volume. Pour over steaks. Sprinkle with parsley.

Janet Homann, Columbus

HAZEL BUNS¼ pound butter2 to 3 tablespoons prepared mustard1 tablespoon poppy seeds1 tablespoon onion or onion powder¼ teaspoon Accent (optional)

Place slice of ham on hamburger bun. over this place slice of Swiss cheese and then over this the above mix. Wrap each bun in aluminum foil. Bake 25 minutes at 325 degrees.


CROCKPOT BARBECUED CHICKEN OR PORK CHOPS1 chicken, cut up, or 4 to 6 pork chops1 can Coke3 cups barbecue sauceChopped onion, if desiredGreen pepper strips, if desired

Spray crockpot with Pam. Salt chicken or pork chops and place in crockpot. Put in onion and green peppers. Mix Coke with barbecue sauce and pour over meat. Cook on high five hours or on low eight hours.


HEALTHY MAC AND CORN1 15½-ounce can creamed corn 1 15½-ounce can corn — do not drain1 cup elbow macaroni — Ronzoni hi-fiber½ cup margarineSalt and pepper to taste8 ounces cubed processed cheese food

— reduced fat Velveeta

Mix together creamed corn, whole kernel corn and uncooked macaroni. Slice the margarine and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover.

Bake at 350 degrees for 30 minutes. Un-

20 2012 COOKBOOK

Main Dishescover, stir and bake uncovered for 30 more minutes.

This is very good. It’s really easy and quick to throw together.


OLD-FASHIONED SWISS STEAK2 pounds round steak½ cup all-purpose flour½ teaspoon salt½ teaspoon pepper, divided2 tablespoons vegetable oil1 cup onion, chopped½ cup green pepper, chopped¼ cup soy sauce½ teaspoon garlic saltHot cooked noodles (optional)

Cut steak into serving-size pieces. Combine flour, salt and ¼ teaspoon pepper; sprinkle over steak and pound into both sides. In a skillet over medium heat, brown steak on both sides in oil. Transfer to a greased 13-by-9-by-2 baking dish; top with onion and green pepper. Drizzle with soy sauce; sprinkle with garlic salt and remaining pep-per. Cover and bake at 350 for 1½ hours or until meat is tender. Serve over noodles if desired. Yield: 6 to 8 servings


PIZZA–MACARONI CASSEROLE3 pounds hamburger1 bell pepper1 medium onion 1 box elbow macaroni1 small container whipping cream½ large package Velveeta cheese¼ stick butterSalt and pepper1 jar Traditional Ragu pizza sauce1 package grated fiesta cheese blend or

mild cheddar

Cook macaroni and drain. Melt Velveeta cheese and butter in whipping cream. Add to macaroni (should be a little soupy).

Spray 9-by-12 baking pan with cooking spray and spread mac and cheese in the pan.

Brown 1½ pounds hamburger with chopped onion and bell pepper. Drain hamburger and mix pizza sauce in ham-burger mixture. Spread over macaroni. Top with cheese.

Bake at 350 degrees for about 20 minutes or until cheese lightly bubbles.

Sue Noble

2012 COOKBOOK 21

SoupsWHITE CHILI2 chicken breasts2 medium onions, diced6 cups waterCumin, oregano, salt and pepper to taste2 cans white beans3 chipotle peppers with seeds removed2 cans diced tomatoes¼ to ½ cup masa harina (dry tortilla mix)1 clove garlic, mincedShredded cheddar cheese

Boil the chicken in 6 cups water until ten-der. Remove from broth, shred the chicken, and return to the broth. Drain the beans and add to the broth. Add the tomatoes with liquid, onions and garlic.

Bring to a boil and reduce to a simmer for one hour. Add cumin, oregano, salt and chipotle peppers. Stir in masa harina, starting with ¼ cup to thicken. Add more if needed to desired thickness. Serve sprin-kled with the shredded cheddar.


CHICKEN SOUP WITH STUFFED NOODLESBroth:1 fryer chicken (3 to 3½ pounds)2½ quarts water2 teaspoons salt

¼ teaspoon pepper4 medium carrots2 celery ribs1 medium onion, choppedNoodles:1½ cups flour1 teaspoon salt1 egg5 tablespoons water1 tablespoon vegetable oilFilling:2 eggs1¼ cups seasoned bread crumbs6 tablespoons butter, melted

Place chicken, water, salt and pepper in a large soup kettle. Cover and bring to a boil. Reduce heat; cover and simmer 1½ hours or until chicken is tender. Remove chicken, allow to cool.

Add vegetables to broth; cook until ten-der. Debone chicken and cut into chunks; return to broth.

For noodles, mix flour and salt together in a medium bowl. Make a well in the center. Beat together the egg, water and oil; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8 to 10 times. Roll flat.

Combine filling ingredients and mix well. Sprinkle over dough to within ½ inch.

22 2012 COOKBOOK

SoupsMoisten edges with water. Roll up. Cut into ½-inch slices. Add noodles to gently boil-ing soup and cook for 6-8 minutes.

Rachel Pence, Hope

CREAM OF BROCCOLI SOUP1½ pounds broccoli2 sticks butter1 cup flour1 quart chicken stock1 quart half & half1 teaspoon salt¼ teaspoon white pepper¼ teaspoon tarragon leaves, crushed

Clean and chop broccoli. Put in large bowl with ½ cup water; cover and cook in microwave for approximately 15 minutes. Drain and set aside. Melt butter in soup pot over medium heat. Add flour to make a roux; cook for 3 minutes. Add chicken stock, stirring with a whisk and bring to a boil. Reduce heat to low. Add broccoli and remaining ingredients and heat through-out, but do not boil.


BAKED POTATO SOUP1 small onion, chopped3 strips of bacon, diced1 clove garlic, minced3 tablespoons all-purpose flour

1 teaspoon salt1 teaspoon dried basil½ teaspoon pepper 3 cups chicken broth2 large baked potatoes, peeled and

cubed1 cup half-and-half cream½ teaspoon hot pepper sauceShredded cheddar cheeseMinced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley. Makes four servings.

Debbie Hartwell, Columbus

TUNA CHOWDER½ cup chopped onion½ cup chopped celery¼ cup chopped green pepper1 clove garlic, minced2 tablespoons margarine2 cups chicken broth1 cup chopped potato1 cup thinly sliced carrot

2012 COOKBOOK 23

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Soups½ teaspoon dill seed¼ teaspoon pepper1 12-ounce can evaporated milk1 8½-ounce can cream-style corn2 6-ounce cans chunk albacore tuna

In a large saucepan cook onion, celery, green pepper and garlic in margarine until tender. Stir in broth, potato, carrot, dill seed and pepper. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until vegetables are tender.

Stir in evaporated milk, corn and tuna. Heat through. Makes four servings.


GUMBO SOUP3 boneless, skinless chicken breasts2 pounds smoked sausage3 stalks celery1 bell pepper (1 cup)1 medium white onion3 or 4 green onions or to taste1 10-ounce can Rotel diced tomatoes

with mild green chilies (optional)7 8-ounce Zatarains (New Orleans style)

gumbo mix with rice or Tony Chachere’s Creole gumbo dinner mix

7 cups water2 cups tomato juiceSalt, pepper and garlic

Brown chicken and sausage in oil. Add diced celery, garlic, salt, onion and bell pepper. Saute until vegetables are tender. Add gumbo (Zatarains), Rotel mild and 7 cups water. Bring to a boil, stirring awhile with the Zatarains. Add tomato juice, lower heat and let simmer at least 45 minutes.

Serve over rice or can eat like soup. Serves 8 to 12.


TACO SOUP1 pound ground beef1 medium onion, chopped1 28-ounce can diced tomatoes1 10-ounce can Rotel tomatoes1 can whole kernel corn1 can kidney beans, drained and rinsed1 can pinto beans1 package taco seasoning1 package ranch dressing seasoning

Brown ground beef and onion and drain. Mix in taco and ranch seasonings.

In a pot, combine tomatoes, corn, ground beef mixture and beans. Cook on stove top or use crockpot.

Garnish with sour cream, cheese and torti-lla chips.

Loretta Lynn Greene, Eighty Eight, Ky.

24 2012 COOKBOOK

SoupsBEAN SOUP1 pound great northern beans1½ pounds smoked ham hocks1 bay leafSalt to taste2 cups onion, diced1 potato, diced2 carrots, diced¼ cup tomato sauce1 cup celery, diced 10 cups water

Put rinsed and sorted beans in a 6-quart pot. Add 10 cups water, ham hocks and bay leaf. Cook for 1½ hours or till tender. Take ham hocks out, cut off meat and put back in pot. Add onion, carrots, potato, celery, tomato sauce and salt. Cook until vegetables are done.


SPEEDY CHICKEN NOODLE SOUP2-pound rotisserie chicken2 tablespoons olive oil1 teaspoon garlic powder½ teaspoon cumin½ teaspoon smoked paprika1 teaspoon dried thyme1 medium yellow onion, diced1 pound frozen blend of peas, carrots

and corn kernels2 quarts chicken broth

1 cup elbow pastaSalt and ground black pepper½ cup chopped fresh parsley

Remove the meat from the chicken and shred. Set aside.

In a large saucepan over medium-high, heat the oil. Add the garlic powder, cumin, paprika and thyme. Heat the seasonings for 30 seconds, then add the onion. Saute for 5 minutes, then add the frozen vegetables. Saute for another 5 minutes. Add the broth and bring to a simmer.

Add the pasta and cook for 7 to 8 minutes, then add the chicken meat and return to a simmer. Season with salt and pepper, then stir in the parsley. Servings: 6.

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Salads and SidesCUCUMBERS AND ONIONS2 cups white vinegar1 cup Splenda or sugar2 cups water1 tablespoon salt (optional)4 large cucumbers1 large Vidalia onion

Peel cucumber and onions and slice to medium. Combine vinegar, Splenda, water and salt (optional). Blend with cucumbers and onions. Refrigerate 12 to 24 hours.


CORN CASSEROLE2 cans shoe peg corn, drained1 15-ounce can French-style green beans,

drained1 cup sour cream1 can cream of celery soup½ cup shredded cheddar cheese½ cup chopped onion½ cup chopped celery¼ cup chopped green bell pepper½ cup sliced water chestnutsSalt and pepper to taste1½ tubes Ritz crackers, crushed½ cup melted margarine

Preheat oven to 350 degrees. Combine corn, green beans, sour cream, soup, cheese, onion, celery, green pepper, water chestnuts and salt and pepper in bowl; mix

well. Spoon into 9-by-13-inch baking dish. Top with mixture of crackers and marga-rine.

Bake at 350 degrees for 45 minutes. Yield: Six to eight servings.


PARADISE RICE4 cups rice, cooked1 pound bacon, cooked and crumbled,

drippings reserved6 eggs scrambled hard and finely

chopped½ cup soy sauceGreen onions, chopped1 7-ounce can white chunk chicken

In a saucepan combine the rice and ½ cup of bacon dripping. Add the remaining ingredients and heat through. Serves eight people.


GRAPE SALAD2 pounds red seedless grapes2 pounds white seedless grapes1 8-ounce package cream cheese½ cup sugar8 ounces sour cream1 tablespoon vanilla½ cup light brown sugar, firmly packed

26 2012 COOKBOOK

Salads and Sides1 cup chopped pecans

Wash and pat dry grapes. Mix together cream cheese and white sugar, set aside. Mix together sour cream and vanilla. Fold the two mixes together. Add to grapes and mix until evenly coated.

Put in 13-by-9-inch glass or plastic con-tainer.

Mix together brown sugar and pecans. Place on top of grape mixture and refriger-ate overnight.

This recipe is much better if you select sweet grapes over sour.


PINEAPPLE SALAD1 20-ounce can pineapple chunks,

strained, save juice1 package small marshmallows2 eggs, well beatenAdd ½ cup sugar1 tablespoon flour1 tablespoon vinegar

Put pineapple chunks and marshmallows in dish.

Cook eggs, sugar, flour, vinegar and juice until thick. Let juice mixture cool and pour

over pineapple and marshmallows.

Store and refrigerate.


CHEESY SCALLOPED POTATOES2 pounds large baking potatoes½ cup each: cooked, crumbled bacon

and sliced green onions with tops3 tablespoons each: butter and flour1 teaspoon salt½ teaspoon pepper¼ teaspoon celery seeds1½ cups milk1 cup shredded sharp cheddar cheese

Peel potatoes and cut into ¼-inch slices. Pre-cook slices in boiling water to cover for 5 minutes. Remove from heat and drain thoroughly in colander. Layer potatoes, ba-con and green onion in a greased, shallow 2-quart casserole; set aside.

In medium saucepan, melt butter; add flour, salt, pepper and celery seeds. Gradu-ally add milk, stirring constantly and cook until sauce is thickened. Add cheese and stir until cheese is melted. Pour sauce evenly over potatoes and cover with top or foil.

Bake at 350 degrees for 30 minutes. Re-move cover and continue baking 15 to 20

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2012 COOKBOOK 27

Salads and Sidesminutes longer. Serves six to eight.

Particularly good with chicken, pork or ham. Turn this spud into company fare.

Carole Erickson, Columbus

SPAGHETTI SLAW2 cups cooked spaghetti (broken into

1-inch pieces), cooled2½ cups chopped cabbage or bagged

cole slaw mix4 green onions, chopped1 cup mayonnaise3 tablespoons sugarDash of salt

Mix together and refrigerate overnight.

Debbie Hartwell, Columbus

DRESSING FOR POTATO SALAD2 eggs½ cup sugar1/3 cup vinegar½ cup sour cream or moreSalt, pepper, celery salt, yellow mustard

Boil till thick, stirring constantly. Can be thinned with cream or stretched with mayonnaise.

Frances Anderson, Columbus

MACARONI FRUIT SALAD½ cup sugar1 tablespoon flour¼ teaspoon salt2 beaten egg yolks½ cup pineapple juiceCook above ingredients until thick.¾ cup uncooked macaroni

Cook, drain and mix with above. Chill over-night.


CAESAR SALAD1 teaspoon whole pepper3 cloves garlic1 stick celeryHalf Spanish onion1/8 cup prepared mustard¼ cup water2 cups Wesson oil1 teaspoon Accent3 eggsHalf tube anchovy paste or 1 can flat

anchovy filets1 tablespoon Worcestershire sauce¼ cup lemon juice½ teaspoon dry mustard2 drops Tabasco1 tablespoon vinegar

28 2012 COOKBOOK

Salads and SidesBlend ingredients in blender. Be sure to only use Wesson oil.

Serve on regular and romaine lettuce with croutons and Parmesan cheese.


SAUERKRAUT SALADCombine the following ingredients:1 teaspoon celery seed1 quart sauerkraut, drained½ cup finely chopped onion½ cup finely chopped celery½ cup finely chopped carrots½ cup finely chopped green pepperSmall amount of finely chopped pimentoCombine in a saucepan:1 cup sugar¼ cup vinegar½ cup vegetable oil

Mix the sugar, vinegar and oil together. Bring to a rolling boil. Pour over the sau-erkraut mixture. Store in the refrigerator overnight before serving.

This salad will keep for several weeks and would be safe for a picnic.

Helena M. Gommel, Columbus

EASY SLAW½ cup sugar¼ cup vinegar½ teaspoon prepared mustard¼ cup water2 cups cabbage, chopped2 stalks celery, chopped¼ red bell pepper, choppedSalt to taste¼ cup green pepper, chopped1½ cups ice water

Combine sugar, vinegar, mustard and water in a saucepan. Cook until sugar and mustard are dissolved. Let stand for one hour. Combine the rest of the ingredients in a large bowl. Refrigerate for one hour. Add the dressing. This will keep in an air-tight container in refrigerator for six to eight weeks.


SCALLOPED CORN1 large can whole kernel corn2 large cans creamed corn1 egg1 onion, minced1 bell pepper, chopped1 tube Ritz crackers, crushed½ stick margarine

Combine all ingredients and pour into a greased 9-by-13 baking pan. Cut up mar-

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2012 COOKBOOK 29

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Salads and Sidesgarine and place on top. Bake at 350 for 20 to 25 minutes.


COWBOY MUSTARD SAUCE

Beat thoroughly equal parts sugar, flour and dry mustard with vinegar for good spreading consistency. Keep in refrigerator. Age improves it.

Frances Anderson, Columbus

ARTICHOKE AND ASPARAGUS SALAD2 bunches asparagus, bottoms trimmed1 teaspoon Dijon mustard½ teaspoon salt½ teaspoon ground black pepper2 tablespoons lemon juice2 tablespoons white balsamic vinegar1 teaspoon lemon zest2 teaspoons chopped fresh thyme¼ cup olive oilTwo 14-ounce cans artichoke hearts,

drained½ cup crumbled feta cheese

Bring a large pot of water to a boil. Set a large bowl of ice water next to the stove.

Place the asparagus in the boiling water and blanch until bright green and just ten-der, about 4 minutes. Transfer the aspara-gus to the ice water to cool and stop the cooking. Drain well.

In a large bowl, whisk together the mus-tard, salt, pepper, lemon juice, vinegar, lemon zest, thyme and oil. Gently toss the drained asparagus spears and the arti-choke hearts in the dressing. Serve sprin-kled with the feta cheese. Servings: 8.

Associated Press

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DessertsAPPLE HONEY CAKE

Beat together:

3 eggs2 cups sugar1 cup oil¼ cup honey

Sift together and add to egg mixture:

3 cups flour1 teaspoon salt1 teaspoon cinnamon¼ teaspoon nutmeg

Mix well, will be thick. Add:

3 cups chopped apples1 cup chopped nuts

Pour into greased 9-by-13 pan. Bake at 350 degrees for 45 minutes.

Topping:1 stick butter1 cup light brown sugar (packed)¼ cup milk¼ cup honey

Bring to boil and boil 2½ minutes; pour over hot cake. This cake is best if allowed to sit overnight to blend flavors, but excellent anytime. This recipe was given to my mom by a nun about 30 years ago. It is always a hit with our family.

Leslie Kuhn, Columbus

PEACHES AND CREAM PIE4 tablespoons flour4 tablespoons butter1 cup sugar¾ cup cream

Sift flour and sugar together, then cut in butter. Spread a little less than half in bottom of pie crust. Arrange sliced fresh peaches. Cover with the rest of mixture and pour ¾ cup of cream on top. Bake 15 minutes at 400 degrees, then 45 minutes at 350 degrees.

Jacqueline Stewart, Columbus

NO-FAIL PIE CRUSTMakes two 9-inch crusts.1 cup Crisco1 teaspoon milk¼ cup boiling water

Using fork, whip until well-blended. Add 2¼ cups flour and ½ teaspoon salt.

Freezes well.

Jacqueline Stewart, Columbus

“SO EASY” PEACH COBBLER1 can (46 ounces) sliced peaches, drained1 tablespoon margarine1 cup flour¼ teaspoon salt

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2012 COOKBOOK 31

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Desserts1 cup Splenda or sugar½ cup milk2 teaspoons baking powderDash of cinnamon and nutmeg½ cup water

Make sure peaches are drained well.

In a mixing bowl, cream together ½ cup Splenda or sugar and margarine until smooth. Add flour, salt, milk and baking powder to complete batter.

Place peaches in a lightly greased 9-by-9 baking dish and spoon batter over peach-es.

Pour ½ cup Splenda or sugar and ½ cup water over batter, sprinkle with cinnamon and nutmeg.

Bake at 350 degrees for one hour or until golden brown.

Debbie Miller, Columbus

RED, WHITE AND BLUE(BERRY)1 red velvet cake mix1 cup chocolate chips2 8-ounce packages cream cheese4 cups powdered sugar2 teaspoons vanilla1½ cups whipping creamFresh blueberries

Prepare the red velvet cake as directed, adding the 1 cup of chocolate chips to the top of batter. Bake accordingly. Cool com-pletely. Cut cake into 1 inch squares.

While the cake bakes, mix the frosting. Beat the whipping cream until stiff peaks form. Set aside in the refrigerator. In a large bowl, combine the cream cheese, powdered sugar and vanilla. Beat until smooth. Fold in the whipped cream.

To apply the frosting, fill a gallon-sized zip-lock bag. Squeeze the excess bag, cutting off a small corner so the frosting can flow out.

In a trifle bowl or large casserole dish, line the bottom with cake squares. Pipe in a layer of frosting. Add blue berries. Repeat layers to fill the bowl. Makes a large des-sert.

Keep cold until served. Refrigerate left-overs.


APPLE CARAMEL CAKEBake at 350 degrees in 9-by-13 pan.2 cups flour1½ cups sugar1 teaspoon salt3 large eggs

32 2012 COOKBOOK

Desserts1 teaspoon soda1½ teaspoons vanilla1 teaspoon cinnamon3 cups fresh apples (cut in small chunks)¾ cup oil1 cup chopped pecans

Measure flour, salt and soda in medium bowl; set aside. In large bowl mix eggs, sugar, oil and vanilla. Mix in dry mixture and add cinnamon, apples and pecans; mix well. Bake in greased pan 45 minutes or till golden brown or toothpick comes out clean.

Caramel Glaze: ½ cup butter1 cup light brown sugar¼ cup milk

Bring butter, brown sugar and milk to boil, stirring until sugar melts. Boil 1 min-ute. Spoon over warm cake. Serve with whipped cream if desired.

Judy Jacobs, Nashville

BREAD PUDDING WITH WHISKEY SAUCECustard Mix:2 cups granulated sugar1 teaspoon salt8 extra-large eggs5½ cups milk

1 teaspoon vanilla

Blend eggs, salt and sugar lightly with wire whisk. Add vanilla and milk. Blend and strain. Set aside.

Pudding:½ pound French bread, preferably stale¼ cup pecans, toasted4 ounces butter, meltedCustard mix (above)

Break French bread into medium pieces. Add pecans and melted butter. Arrange in 9-by-13 baking dish. Pour custard mix over bread pieces. To bake, place the bak-ing dish in a larger pan to create a double boiler effect. Place a small amount of water in the bottom pan. Bake at 350 degrees for 50 to 60 minutes. Test by inserting a knife blade into the center of the pudding.

Whiskey Sauce:8 ounces butter, melted2 cups powdered sugar2 extra-large eggs2 tablespoons whiskey

Melt butter. Whip in powdered sugar. Fold in eggs. Add whiskey. Serve warm over bread pudding.

This bread pudding gets great reviews. It’s well-known at our family reunions, and everyone has come to expect it each year.

Janet Burns, Columbus

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2012 COOKBOOK 33

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DessertsBROWNIE HEATH TRIFLE1 package brownie mix (9-by-13 size)2 small packages instant white chocolate

pudding2 cups milk1 small container Cool Whip1 package milk chocolate heath toffee

bits

Mix together brownie mix according to box directions and bake. Mix pudding and milk together in large mixing bowl with mixer. Fold in entire container of Cool Whip.

After brownies have cooled, cut into bite size pieces. Divide into thirds.

Put a third of brownies into the bottom of a clear serving bowl, followed by a third of the pudding and Cool Whip mixture. Sprinkle with toffee bits. Continue same process with next two layers.

Can be served immediately or refrigerated for later.


BROWN SUGAR PECAN CRISPS2½ cups all-purpose flour½ teaspoon baking soda½ teaspoon salt2½ cups packed brown sugar

1 cup butter (2 sticks), softened2 large eggs1 teaspoon vanilla extract1½ cups chopped pecans, plus halves for

decorating(optional)

Preheat oven to 350 degrees. Line four cookie sheets with parchment paper.

In medium bowl, with wire whisk, stir flour, baking soda and salt.

In large bowl, with mixer at medium speed, beat brown sugar and butter until creamy, occasionally scraping bowl.

Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Re-duce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With wooden spoon, stir in chopped pecans.

Drop dough by rounded measuring teaspoons, 2 inches apart, onto prepared cookie sheets.

Bake cookies 12 minutes, or until golden brown. If decorating, bake 6 minutes and remove from oven. Press pecan half in center of each cookie. Bake 6 minutes longer or until golden brown. Transfer to wire racks to cool. Repeat with remaining dough.

34 2012 COOKBOOK

DessertsStore cookies in airtight containers at room temperature up to one week or in freezer up to one month.

Carol Boyer, Seymour

CRANBERRY PIE 1 9-inch pie crust, unbaked 2 cups fresh cranberries1 cup sugar 1 heaping tablespoon all-purpose flour 1 egg white 1 cup heavy whipping cream

Preheat oven to 425 degrees. Roll out pie crust and arrange in a 9-inch pie pan. Pour cranberries into crust to form a thick layer.

In a medium bowl, sift together 2/3 cup sugar and the flour. In a separate bowl, beat egg white until stiff peak forms, then fold into flour mixture. Slowly stir in cream until combined.

Cover cranberries with the remaining 1/3 cup sugar. Then pour cream mixture on top. Bake pie for about 10 minutes, then lower oven temperature to 350 degrees and bake for about 40 minutes more. Let pie cool before serving.


BAKERY ICING4 cups powdered sugar2 egg whites1 cup vegetable shorteningDash of salt1 teaspoon vanilla

Beat all ingredients with electric mixer until light and fluffy.


VANILLA FUDGE1 stick butter1/3 cup brown sugar½ cup dry milk powder1 teaspoon vanilla1/3 cup light corn syrup4½ cups powdered sugar1 cup chopped nuts1 teaspoon butter and nut flavoring

Cook butter, brown sugar, corn syrup and dry milk over low heat, stirring constantly until mixture is smooth and brown sugar is dissolved. (If chocolate fudge is desired, two squares unsweetened chocolate may be stirred in at this point.) Stir in flavoring, powdered sugar and nuts, beating until smooth. Pour into greased pan.


Breakfast, Lunch& Dinner ServedatSKOOTERS

Ask us about our catering too!Call ahead Carry-Out Available.

1602 East State St. • Columbus, IN • 376-6386

’

2012 COOKBOOK 35

372-8281 | 3201 Middle Road | Columbus, IN

OUR MEDICAL PROFESSIONALS:

Dale E. Guse, MDCharles M. Hatcher, MDWilliam F. Lustig, MD

Brian J. Niedbalski, MDTracy L. Salinas, MD

Philippa M.E. Shedd, MDLaura A. LaSell, CFNP

DessertsPEACH COBBLER2 (8-ounce) cans crescent rolls1 cup sugar1 (8-ounce) package cream cheese, soft-

ened2 cans peach pie filling or homemade

peach preserves½ stick butter

Spray a 9-by-13 baking dish with cook-ing spray. Roll out the crescent rolls with a rolling pin until thin. Place half the crescent rolls in prepared baking dish. Mix together sugar and cream cheese until smooth. Spread sugar and cream cheese mixture over rolls. Top with pie filling. Place remain-ing crescent rolls on top of cobbler. Dot with butter.

Bake at 350 degrees for 30 minutes, or until rolls are golden brown. Top with glaze. Serve alone or with a scoop of vanilla ice cream.

For glaze:2 cups powdered sugar3 tablespoons milk

Combine powdered sugar and milk.

Janet Anthony, Columbus

BLACKBERRY CAKE1 (18½-ounce) package white cake mix1 (3-ounce) package red raspberry gela-

tin1 cup vegetable oil½ cup milk 4 eggs1 cup blackberries1 cup sweetened flaked coconut1 cup chopped pecans

Combine dry cake mix with oil and milk; mix well. Add eggs, one at a time, beating well after each addition. Fold in blackber-ries, coconut and pecans.

Pour into three greased 8-inch round cake pans. Bake at 350 degrees for 25 to 30 min-utes. Cool for 10 minutes before removing to wire racks to cool completely. Spread tops of layers with frosting and assemble cake. Spread remaining frosting over sides. Serves 10 to 12.

Frosting:½ cup butter, softened1 16-ounce package powdered sugar4 to 5 tablespoons milk½ cup blackberries, crushed½ cup sweetened flaked coconut½ cup chopped pecans

Beat together butter and powdered sugar. Add milk and berries; beat for 2 minutes. Stir in coconut and pecans.

Rachel Pence, Hope

36 2012 COOKBOOK

DessertsPAULA’S BAKED APPLES4 to 6 red apples3 cups water1 cup sugar1/3 cup orange juice

Peel, split and core the apples. Place in a frying pan and add the water and sugar. Bring the mixture to a boil. Cook until the apples begin to look clear.

Lift the apples from the frying pan and place in an ovenproof glass baking dish. To the sugar and water mixture add the orange juice. Cook the mixture down until only 1 cup remains. Pour over the apples.

Bake in a 350-degree oven for 30 minutes. Serves four to six people.


COCONUT CRUNCH PIE4 egg whites1 cup sugar½ cup coconut1 cup graham cracker crumbsDash of salt1 teaspoon vanilla extract½ cup chopped pecans

Preheat oven to 350 degrees. Beat egg whites in mixer bowl until stiff peaks form. Fold in sugar, coconut, crumbs, salt, vanilla

and pecans, gently.

Pour into greased 9-inch pie plate. Bake at 350 degrees for 30 minutes.


OLD-FASHIONED APPLE PIE


Peel and slice apples (about 7 medium to large). Mix apple slices with some sugar, cinnamon and flour to taste. Place in a 9-inch unbaked pie crust.

Mix the following together:

1 stick margarine, softened½ cup sugar½ cup flour

Drop balls of this mixture on top of apples. Sprinkle additional cinnamon on top. Bake at 350 degrees for about 50 minutes or until golden brown.


FROSTED CINNAMON ZUCCHINI BARS¾ cup butter, softened½ cup sugar½ cup packed brown sugar2 eggs1 teaspoon vanilla extract

935 8th Street, Columbus, IN

Psi lota Xi Sorority Thrift Shop (corner of 8th & California)

Shop hours: Thursday, Friday, Saturday 10 am – 1 pmClosed some holiday weekends • Cash only, please • (812) 376-7136

Clothing • Home Furnishings • Toys • Small Electrical Appliances • Giftware • Jewelry

Where Your Donations Give Back to the Community!

2012 COOKBOOK 37

Max A. Henry, MDOphthalmologist

Elizabeth A. Newman, OD, MPHOptometrist

EYE EXAMSSURGERY

LASEROPTICAL

COLUMBUS1930 Doctors Park Dr.

812-372-4463

NORTH VERNON301 Henry St. Suite 200

812-346-3858

GREENSBURG825 N. Lincoln St.812-663-7222

Desserts1¾ cups all-purpose flour1½ teaspoons baking powder2 cups shredded zucchini1 cup flaked coconut¾ cup chopped walnutsFrosting:2 cups powdered sugar1 teaspoon ground cinnamon2 tablespoons butter, softened1 teaspoon vanilla extract2 to 3 tablespoons milk

Heat oven to 350 degrees.

In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.

Combine flour and baking powder; gradu-ally add to the creamed mixture. Stir in zucchini, coconut and nuts.

Spread into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until a tooth pick in middle comes out clean. Cool on a wire rack.

Frosting:

Combine sugar and cinnamon in a bowl. Stir in vanilla and butter in enough milk to achieve spreading consistency. Frost bars before cutting.


HONEY BUN CAKE1 box yellow cake mix2/3 cup vegetable oil1 cup sour cream4 eggs3 teaspoons cinnamon1 cup brown sugar

Combine cake mix (dry), oil, sour cream and eggs. Spread half of this batter into a greased and floured 9-by-13-inch pan. Combine brown sugar and cinnamon; sprinkle over the batter. Pour the rest of the batter over topping.

Bake at 350 degrees for the amount of time on the box. Remove from the oven, poke holes in cake and pour icing over it while hot.

Rachel Pence, Hope

MIXED BERRY COBBLERPreheat oven to 400 degrees.Mix together:4 cups mixed berries (blackberries, rasp-

berries, strawberries)1/3 to 1 cup sugar2 teaspoons lemon juice2 or 3 tablespoons flourPlace berry mixture in a casserole dish.

Then mix the following:¾ cup flour

38 2012 COOKBOOK

Desserts1 tablespoon plus 2 teaspoons sugar½ cup heavy cream (or Milnot evapo-

rated milk)1½ teaspoons baking powder2 tablespoons margarine½ teaspoon vanilla

Mix flour, baking powder, sugar and mar-garine until mixture resembles peas. Slowly add cream that has been mixed with the vanilla. Mix until dough comes together. Dot fruit with spoonfuls of dough. Sprinkle with additional sugar.

Bake at 400 degrees for 20 to 30 minutes or until bubbly and golden brown.


DOUBLE CHOCOLATE CRUMBLE BARS½ cup butter¾ cup sugar2 eggs1 teaspoon vanilla¾ cup all-purpose flour½ cup chopped pecans2 tablespoons unsweetened cocoa¼ teaspoon baking powder¼ teaspoon saltTopping:2 cups miniature marshmallows1 6-ounce package semisweet chocolate

chips1 cup creamy peanut butter1½ cups crisp rice cereal

Cream butter and sugar; beat in eggs and vanilla. Set aside. Stir together flour, chopped nuts, cocoa, baking powder and salt; stir into egg mixture.

Spread in bottom of greased 13-by-9-by-2-inch baking pan. Bake at 350 degrees for 15 to 20 minutes or until bars test done.

Sprinkle marshmallows evenly on top; bake 3 minutes more. Cool.

In small saucepan combine chocolate chips and peanut butter; cook and stir over low heat until chocolate is melted. Stir in cereal. Spread mixture on top of cooled bars. Chill; cut into bars. Refrigerate. Yield: 3 to 4 dozen.

Lola Waltz, Columbus

TOFFEE BARS1 cup butter1 cup brown sugar1 egg yolk2 cups flour1½ cups (12 ounces) semisweet choco-

late pieces1/3 cup chopped walnuts


2450 Nor thpark Suite A, Columbus 812.376.3311 • 800.697.8093

Laparoscopic Hysterectomy • Short-term hospital stayEndometrial AblationSurgical and non-surgical treatment for incontinence

Specializing in:

George Albers, MD - Board CertifiedDan Davis, MD - Board Certified

Pam Spencer - Nurse Practitioner

2012 COOKBOOK 39

501 N. [email protected]

376-6375

Plan Ahead for Everyone’s Peace of MindPreplanning lets you make important decisions with those who are most important to you. By prearranging, you gain peace of mind knowing that your wishes are known, and you saved your family

from guessing or overspending at an emotional time.

Traditional Ground Burial • Cremation OptionsMausoleum

DessertsCream butter. Add sugar, egg yolk and flour; mix well. Press dough into a cookie pan with four sides, approximately 15½-by-10½-by-½-inch. Dough doesn’t have to be spread perfectly. Smooth. Bake 25 to 28 minutes.

Pour chocolate pieces over cooked dough and put back in oven for about two more minutes to melt. Take from oven and im-mediately spread like frosting and sprinkle with nuts. Cool before cutting into pre-ferred shapes.


NEVER FAIL POPCORN BALLS¾ cup brown sugar¾ cup white sugar½ cup white Karo syrup1 tablespoon vinegar2 tablespoons butter¼ teaspoon soda

Boil, without stirring, till thick. (It cracks in cold water to test.) Remove from heat, add soda. Pour over popped corn. Dip hands in cold water and shape into balls.

Pat Ducharme, Hartsville

APPLE CRISP6 cups sliced apples (about 5 large

apples)

¾ cup flour¾ cup light brown sugar½ cup margarine, softened½ to 1 teaspoon cinnamon

Place apples in a buttered glass baking dish. Mix flour, brown sugar, margarine and cinnamon until crumbly. Sprinkle over apples.

Bake at 350 degrees for 40 to 50 minutes or until apples are done.


CHERRY BURST PIE1 graham cracker pie crust1 14-ounce can condensed milk¼ cup lemon juice½ teaspoon vanilla4 ounces Cool Whip, thawed, or real

whipped cream1 cup crushed pineapple, drained½ cup chopped pecans½ cup chopped maraschino cherries

Beat egg with fork and brush crust before filling. Bake about 5 minutes. Keeps crust from getting soggy.

Mix milk, lemon and vanilla. Fold in remain-ing ingredients. Mix well. Mound into crust. Freeze 2 to 3 hours. Thaw 20 minutes.

Pat Ducharme, Hartsville

40 2012 COOKBOOK

CHOCOLATE THUNDER CAKE1 German chocolate cake mix1 14-ounce can condensed milkHershey hot fudge topping1 small Cool WhipHeath Bar candy ballsPecans, if desired

Bake cake as directed in large, flat cake pan. Cool. Poke holes all over cake 1½ inches apart. Pour milk over cake, spread. Let stand 5 to 10 minutes. Spread hot fudge over top. Put in refrigerator for 10 minutes. Spread Cool Whip on top. Dot top with Heath Bar balls and pecans.

Cathy Hauther, Columbus

ALENE’S OLD FORD CHEESECAKE1½ cups graham cracker crumbs1/3 cup powdered sugar½ cup (1 stick) butter, melted3 (8-ounce) packages cream cheese,

softened4 eggs1 cup sugar1 teaspoon vanilla1 pint sour cream at room temperature1 (21-ounce) can prepared pie filling

(cherry, blueberry or strawberry ) – optional

Combine graham cracker crumbs, pow-dered sugar and butter. Press into bottom

of 8-inch springform pan.

In large bowl beat cream cheese, eggs, sugar and vanilla until smooth. Pour mix-ture over prepared crust.

Bake at 350 degrees for 50 minutes or until center is set. Remove from oven and spread sour cream on top of cake. Return to oven and bake additional 5 minutes. Remove from oven and allow to cool.

Spread desired topping on cheesecake (optional). Chill overnight. Before serving, carefully remove sides from pan.

This can be made ahead and frozen.

This is a favorite of the Wallace family when everyone heads to the farm in Washington, N.C., for the holidays. We usually have it without any toppings. It’s that good and saves a few calories.

Dan Wallace, Columbus

DREAMLAND CAKE1 cup flour½ cup butter1/3 teaspoon salt2 eggs1 cup brown sugar1 teaspoon vanilla1 teaspoon baking powder

Desserts

(812) 372-7829305 Washington Street

Columbus, Indiana 47201www.jwinsurance.com

Johnson-Witkemper, IncYour 1st stop for the Best in Auto, Home and Business Insurance.

Our goal is to exceed your expectations.

Connie [email protected]

2012 COOKBOOK 41

INDIANA MASONIC HOME INC.

690 State St., Franklin, IN 46131Phone: (888) 464-6077 or (317) 736-6141

www.indianamasonichome.org

“C

ome Create

Your Lifestyle Under The Arches”

Desserts1 cup chopped walnuts½ cup shredded coconut½ cup chopped dates½ cup chopped candied cherries


Beat together flour, butter and salt. Use fin-gers to spread mixture into a thin crust on the bottom of a 9-by-13-inch baking pan.

Beat together eggs, brown sugar, vanilla and baking powder. Stir in nuts, coconut, dates and cherries. Spread over first layer in pan.

Bake in preheated oven 40 minutes. Cut into squares to serve. If desired, cake can be frosted with buttercream icing before cutting.

Hazel Coomer, Seymour

HONEY BUN CAKE

Surprise! There’s a yummy layer of brown sugar, cinnamon and pecans in the middle of this cake.

1 box yellow cake mix (Super Moist)2/3 cup Crisco oil4 eggs1 cup sour cream1 cup packed brown sugar1/3 cup chopped pecans2 tablespoons cinnamon

2½ cups powdered sugar½ cup milk1 teaspoon vanilla

Preheat oven to 350 degrees. Grease 13-by-9 pan.

Beat dry cake mix, oil, eggs and sour cream in medium bowl. Beat two minutes on me-dium speed, scraping bowl occasionally. Pour half of batter in pan.

Stir together brown sugar, pecans and cin-namon; sprinkle over batter in pan. Care-fully spread remaining batter evenly over pecan mixture.

Bake about 45 minutes or until deep golden brown. Stir powdered sugar, milk and vanilla until thin enough to spread. Prick holes in cake while warm. Spread powdered sugar mixture over warm cake. Store covered.

Mary L. Christinsen, Glasgow, Ky.

FRUIT DELECTABLE2 bananas, sliced1 can pineapple, drained1 package frozen sliced strawberries1 can peach pie filling (cut in ½-inch

pieces)

Mix all and serve.

Dorothy Dick, Columbus

42 2012 COOKBOOK

DessertsPEACH CRISPCombine:1 cup oatmeal1 cup brown sugar½ cup flour1 stick margarine, cut up

Pour 1 quart can peaches (partly drained) in baking dish. Crumble oatmeal mixture on top. Bake at 350 degrees for 35 to 40 minutes.


TURTLE PUMPKIN PIE¼ cup plus 2 tablespoons caramel top-

ping, divided1 Honeymaid graham pie crust½ cup plus 2 tablespoons Planters pecan

pieces, divided1 cup milk2 packages Jell-O vanilla flavor instant

pudding and pie filling1 cup canned pumpkin1 teaspoon ground cinnamon½ teaspoon ground nutmeg1 tub (8 ounces) whipped topping,

thawed, divided

Pour ¼ cup caramel topping into crust, sprinkle with pecans.

Beat milk, dry pudding mix, pumpkin and spices with whisk until blended. Stir in ½

cup whipped topping and spread into crust. Top with remaining whipped top-ping.

Refrigerate 1 hour. Top with remaining caramel topping and pecans before serv-ing. Makes 10 servings. Store leftover in refrigerator.


SWEET POTATO PUDDING½ cup butter or margarine1 cup white sugar½ cup brown sugar3 eggs1½ cups evaporated milk40 ounce can sweet potatoes (drained) or

6 cups cooked and mashed1½ teaspoons cinnamon1/8 teaspoon nutmeg1½ teaspoons vanilla1 package small marshmallows

Cream butter, sugars and eggs. Add milk, sweet potatoes, nutmeg and cinnamon. Add vanilla and mix well. Pour into a but-tered 9-by-13 baking dish. Bake slowly until set, about 50 minutes at 325 degrees. After fully baked, cover with marshmallows. Brown lightly under broiler. Turn off oven and allow marshmallows to soften in oven slightly. Remove from oven and cool.


Zucchini Pie

1 Unbaked Pie Shell

1 1/4 Cups Zucchini - Grated

2 Eggs - Well Beaten

2 Teaspoons Cinnamon

1/4 Teaspoon Nutmeg

1/4 Cup Sugar - Mixed with

1 Heaping Tablespoon fl our

1/2 Cup Milk

Bake in 9 in. pie pan at 375˚

for 25-30 minutes.

Roberts TeamBev, Associate Broker

Dave, Licensed Assistant378-1715 or 343-9486

[email protected]

“Our Experience Is Your Advantage” ENJOY!

Merry Christmas

2012 COOKBOOK 43

DessertsPUMPKIN PUDDING WITH GLAZE1 small can of pumpkin (15 ounces)¾ cup white sugar¾ cup brown sugar3 eggs1½ cups evaporated milk1 teaspoon cinnamon1/8 teaspoon nutmeg1 dash of ginger¼ teaspoon ground cloves1/8 teaspoon salt1¼ teaspoons vanilla

Cream sugars and eggs. Add milk, cinna-mon, nutmeg, ginger, ground cloves and salt. Add pumpkin and vanilla. Mix well and pour into lightly greased 9-by-13 baking dish. Bake at 325 degrees for 50 to 60 min-utes. Let cool completely and add glaze.

Glaze:1¼ cups Mrs. Butterworth original syrup¼ cup Karo syrup1 pint (2 cups) heavy whipping cream1 cup broken pecans1 teaspoon Disaronno Italian liqueur

In saucepan, combine syrups and whip-ping cream, bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add chopped pecans. Re-move from heat and add Disaronno Italian liqueur. Spread glaze over pudding.


JOYCE’S APPLE CAKE WITH GLAZE4-5 cups chopped raw apples ¼ cup brown sugar, packed1½ cups white sugar1½ teaspoons vanilla2 cups self-rising flour1 cup broken walnuts1¼ teaspoons cinnamon1 teaspoon soda1 dash salt3 eggs1 stick of margarine, melted

Pour sugars over chopped apples and let set for 10 minutes. Meanwhile, measure flour, cinnamon, soda and salt. Add nuts to the flour mixture and stir well. Set aside. When apples and sugars have set for 10 minutes, add eggs, margarine and vanilla. Add the dry ingredients with the nuts and stir until well blended. Pour batter into a lightly greased 9-by-13 baking dish. Bake at 350 degrees for 40 to 50 minutes. Cool cake completely

Caramel Glaze: 1 stick butter (8 tablespoons)7 tablespoons white sugar8 tablespoons brown sugar8 tablespoons whipping cream1/3 cup powdered sugar 1 teaspoon vanilla

A Premier MemoryCare Community2564 Foxpointe DriveColumbus, IN 47203

812-372-0950www.keepsakeofcolumbus.com

FAC#10680

Happy Holidayfrom the Residents and Staff

at Keepsake Village of Columbus

A Capital Senior Living Community

CALL FOR A COMPLIMENTARY LUNCH OR TOUR!

44 2012 COOKBOOK

In a small saucepan over medium heat, melt butter. Add white and brown sugar and whipping cream. Bring to a boil and boil for 2 to 3 minutes, stirring constantly. Remove from heat. Cool 20 minutes. Add powdered sugar and vanilla. Whisk until smooth and thick. Spread over cake.


BANANA PINEAPPLE NUT BREAD3 cups all purpose flour2 cups sugar1 teaspoon baking soda1 teaspoon salt1½ teaspoons cinnamon1 cup chopped pecans3 eggs, beaten1½ cups vegetable oil2 teaspoons vanilla1 teaspoon banana extract2 cups mashed ripe bananas (about 4

small bananas)1 (8 ounce) can crushed pineapple, und-

rained

Heat oven to 350 degrees. Grease and flour loaf pans. Combine dry ingredients. Stir in nuts and set aside.

Combine remaining ingredients. Add to dry ingredients, stirring just until moist-ened, or about 50 to 60 strokes. Spoon batter into prepared pans. Bake for 50 to 60 minutes. This bread can be used with or without a glaze.

Almond Glaze:2/3 cup powdered sugar3 teaspoons water or milk or whipping

cream¼ teaspoon almond extract

Mix powdered sugar, milk and almond extract; stir and lightly glaze each loaf.

The pineapple adds an unusual flavor and wonderful moistness to the recipe. It may

be made in advance and frozen for 3 to 4 months. Prepare pans by spraying with nonstick spray.


PUMPKIN CAKE WITH GLAZE4 large eggs2 cups sugar1 cup salad oil2 cups self-rising flour1½ teaspoons vanilla¼ cup raisins, flour coated2 teaspoons soda2 teaspoons cinnamon½ teaspoon salt2 cups pumpkin (1 full small can)¼ cup coconut1 cup walnuts, flour coated

Beat eggs and sugar until light and well blended. Add oil, continuing to beat. Sift 2 cups of flour, soda, cinnamon and salt. Thoroughly beat dry ingredients into egg mixture. Add pumpkin and vanilla. Stir in coconut, raisins and walnuts. Pour into well-greased and floured bundt pan or 2 loaf pans. Bake at 350 degrees for about 55 minutes. Let stand in pan 10 minutes, then turn out on rack to cool.

Caramel Glaze:1 stick butter (8 tablespoons)7 tablespoons white sugar8 tablespoons brown sugar8 tablespoons whipping cream1/3 cup powdered sugar 1 teaspoon vanilla

In a small saucepan over medium heat, melt butter. Add white and brown sugar and whipping cream. Bring to a boil and boil for 2 to 3 minutes, stirring constantly. Remove from heat. Cool 20 minutes. Add powdered sugar and vanilla. Whisk until

Desserts

2012 COOKBOOK 45

smooth and thick. Pour over bundt cake or two loaf cakes.


CARROT CAKE AND CREAMY FROSTING1½ cups cooking oil2 cups sugar4 eggs2 teaspoons baking soda2 teaspoons baking powder2 cups flour2 teaspoons cinnamon½ teaspoon salt3 cups grated carrots1 teaspoon vanilla


Blend together the oil and sugar. Add eggs one at a time, beating well after each ad-dition. Mix dry ingredients together and add to creamed mixture. Stir well. Then add carrots and vanilla. Stir well. Pour into baking pan (I use an angel food pan). Bake approximately 50 minutes or until tested done. Cool.

Creamy Frosting:1 cup milk3 heaping tablespoons flour

Cook together, stirring constantly, until thick. Set aside to completely cool.

1 cup sugar½ cup margarine½ cup Crisco shortening1 teaspoon vanilla

Cream together and blend well. Add above cooled white sauce and mix with electric mixer until it stands in peaks. Frost cooled cake.

This cake freezes well even with the frost-ing on it.


CHOCOLATE PEANUT BUTTER PIE1 9-inch pie crust1 large box (4.3-ounce or 2 3.4-ounce)

Jell-O Cook-and-Serve Chocolate Pud-ding

½ cup peanut butter¾ cup powdered sugarCool WhipChocolate chips, if desired

Bake pie shell. Let cool. Prepare chocolate pudding as directed on box.

Mix together until crumbly the peanut butter and powdered sugar. Place in bot-tom of cooled pie shell. Top with chocolate pudding. When cooled, spread on Cool Whip. Top with chocolate chips, if desired. Keep refrigerated.


BLUEBERRY BREAD PUDDING4 cups day-old bread, cubed2½ cups milk¾ cup sugar2 eggs¼ teaspoon almond extract1 pint blueberries (or blackberries or

raspberries)


Whisk eggs in a medium-size bowl. Stir in milk, sugar and almond extract. Add bread and set aside for 15 minutes, allowing bread to absorb egg mixture.

Gently stir in berries. Spoon into a lightly greased 8-by-8-inch baking dish. Bake for 45 minutes.

This pudding can be put together and refrigerated overnight. Then bake the next day. Can serve with whipped cream.


Desserts

46 2012 COOKBOOK

DessertsBANANA CREAM PIE9-inch baked pie crust4 bananas, sliced¼ cup cornstarch3 cups whole milk3 tablespoons butter¾ cup sugar¼ teaspoon salt5 eggs, separated1 tablespoon vanilla

Whisk together in medium saucepan sugar, cornstarch and salt. Gradually whisk in milk, stirring constantly on medium high heat. Cook until thick and bubbling. once it bubbles, cook for 2 minutes more. Remove from heat.

Beat 5 egg yolks in a separate bowl, then add 1 cup of hot filling, mixing well. Add this to pudding. Constantly stirring, bring to a gentle boil and cook for 2 minutes more. Remove from heat, stir in butter and vanilla. Fill bottom of crust with bananas. Put hot pudding on top. Cover with me-ringue.

Meringue:5 egg whites½ teaspoon cream of tartar1 teaspoon vanilla½ cup sugar

In mixing bowl beat 5 egg whites, vanilla and cream of tartar at high speed for sever-al minutes. Gradually add sugar. Continue to beat until stiff peaks form. Spread on pie filling, sealing crust edge.

Bake at 350 degrees for 10 minutes or until brown.

Helena M. Gommel, Columbus

TURTLE CHEESCAKE

Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter: What

could be better?

2 cups vanilla wafer crumbs6 tablespoons unsalted butter14 ounces individually wrapped cara-

mels, unwrapped1 (5 ounce) can evaporated milk1 cup chopped pecans3 (8 ounce) packages cream cheese½ cup white sugar1½ teaspoons vanilla extract2 eggs½ cup semisweet chocolate chips

Preheat oven to 350 degrees. Butter one 9-inch springform pan.

Toast the pecans at 350 degrees for 6 min-utes. Remove pecans and set aside. Leave oven at 350 degrees. In a small saucepan, melt the unsalted butter.

Combine vanilla wafer crumbs with the melted butter, then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees. Remove and allow to cool.

In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.

In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scrap-ing down the bowl several times. Add the eggs, one at a time, and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.

Bake at 350 degrees for 40 minutes or until barely set. Chill overnight in the refrigerator before serving.


2012 COOKBOOK 47

DessertsSPANISH CREAM CAKE2 cups sugar1½ cups shortening½ cup margarine5 egg yolks5 egg whites1 cup buttermilk2 cups sifted flour1 teaspoon vanilla1 teaspoon baking soda½ teaspoon salt2 cups coconut1 cup chopped pecans

Beat together sugar, shortening, margarine and vanilla until fluffy. Add egg yolks and beat until blended. Add dry ingredients and buttermilk to mixture. Beat well. Stir in coconut and pecans. Beat egg whites until fluffy. Gently fold into batter. Put into three 9-inch prepared (greased and floured) pans. Bake at 375 degrees for 30 minutes. Cool cake completely before frosting.

Frosting:½ cup margarine1 (8-ounce) package cream cheese1 teaspoon vanilla2 teaspoons coconut1 box (4 cups) powdered sugar

Cream margarine, cheese and vanilla. Add sugar, a little at a time, until all is blended. Stir in coconut. Put thin layer of frosting on each layer. Then use remaining frosting for sides and top.

D.D. Stott, Columbus

BANANA SPLIT DESSERT2 or 3 bananas1½ cups evaporated milk2 cups powdered sugar1 teaspoon vanillaCool Whip4 tablespoons sugar

6 tablespoons butter, melted1 cup chocolate chips½ gallon vanilla ice cream½ cup butter1 cup nuts, chopped3 cups graham crackers, crumbled

In a bowl, combine the graham cracker crumbs, 4 tablespoons sugar and 6 table-spoons butter.

Cover bottom of an 11-by-15-inch pan with the graham cracker mixture. Reserve 1 cup crumbs. Slice bananas crosswise and layer over crust. Slice ice cream in ½-inch thick slices and place over bananas. Sprin-kle nuts over ice cream.

Freeze until firm. Melt chocolate chips and butter; add powdered sugar and evapo-rated milk. Cook mixture until thick and smooth, stirring constantly.

Remove from heat and add vanilla. Cool chocolate mixture, then pour over ice cream and nuts; freeze until firm. Spread Cool Whip over chocolate layer and top with reserved graham cracker crumbs. Store in freezer; remove about 10 minutes before serving. Will keep for several weeks. Makes about 25 servings.


SOUR CREAM ORANGE PUMPKIN PIE1 9-inch unbaked, deep dish pie shell2 large eggs, lightly beaten1 15-ounce can pumpkin1 14-ounce can sweetened condensed

milk1 tablespoon pumpkin pie spice2½ teaspoons grated orange peel, di-

vided½ teaspoon salt1¼ cups sour cream

48 2012 COOKBOOK

Desserts2 tablespoons sugar2 teaspoons thawed orange juice con-

centrate


Combine eggs, pumpkin, sweetened condensed milk, pumpkin pie spice, half of orange peel and salt in a medium bowl; mix well. Pour into pie shell.

Bake for 15 minutes. Reduce tempera-ture to 350 degrees and bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool for 10 minutes on wire rack.

Combine sour cream, sugar, orange juice concentrate and remaining orange peel in a small bowl. Spread sour cream topping over pie.

Bake for an additional 8 minutes. Cool completely on wire rack.


CRACKER CANDY2 cups sugar½ cup milk¼ pound soda crackers, finely crushed1 heaping tablespoon peanut butter1 teaspoon vanilla

Bring to boil the sugar and milk. Combine the crackers, peanut butter and vanilla and add to the boiled mixture. Let stand five minutes. Beat and pour into buttered dish. Cut.

Norma Cherry, Columbus

LIBBY’S EASY PUMPKIN CREAM PIE1 prepared 9-inch graham cracker crust1¾ cups (15-ounce can) Libby’s pure

pumpkin1 package vanilla instant pudding and

pie filling mix1 cup milk1 teaspoon pumpkin pie spice2 cups frozen non-dairy whipped top-

ping, thawedFresh raspberries

Combine pumpkin, pudding mix, milk and pumpkin pie spice in large mixing bowl; beat for 1 minute or until well blended. Fold in 1½ cups whipped topping. Dip onto crust. Freeze for 4 hours or until firm. Let stand in refrigerator for 1 hour before serving. Garnish with remaining topping and raspberries. Serve immediately.

Norma Cherry, Columbus

APPLE AND CRANBERRY BAKE3 cups apples, peeled and chopped2 cups cranberries1½ teaspoons lemon juice1½ cups sugar1 cup chopped pecans1 1/3 cups quick-cooking oats1/3 cup packed brown sugar½ cup melted butter

Preheat oven to 325 degrees. Combine apples, cranberries, lemon juice and sugar in bowl; mix well. Spoon into greased bak-ing dish. Mix pecans, oats, brown sugar and butter in bowl. Sprinkle over apple mixture.

Bake at 325 degrees for 1 hour and 15 minutes.


cookbook 2012

Documents

cups of shredded cheese

cheddar cheese

pounds green tomatoes3

cup of stuffing mix

seymourbarbs chicken

cup of grilled chicken

chicken salad

gallons of water