H oliday & Winter Classics

DISTRIBUTION STATEMENT A – APPROVED FOR PUBLIC RELEASE: DISTRIBUTION UNLIMITED

2020

H oliday & Winter

Classics

Crane Family Recipes

2 DISTRIBUTION STATEMENT A – APPROVED FOR PUBLIC RELEASE: DISTRIBUTION UNLIMITED

Table of Contents

MEASUREMENT CONVERTER ................................. 05

APPETIZERS AND SNACKS ..................................... 09

SALADS & SOUPS .................................................. 31

MAIN COURSES ..................................................... 69

SIDE DISHES ..................................................... 107

DESSERTS ......................................................... 127

BEVERAGES ....................................................... 177

INDEX ............................................................... 183


On behalf of EEO, Diversity & Inclusion Office,

Special Emphasis Program and Corporate

Communications, we want to thank each and every

one of you for sharing your wonderful recipes,

memories, and traditions. As we celebrate the

holidays and the end of 2020, we hope that

everyone is able to enjoy many of the Holiday &

Winter Classics with some sense of togetherness.

After all, the fondest memories are made

when gathered around the table.


M easurem ent

CConverter


MEASUREMENT TABLE

Cups Tablespoons Ounces Grams

1/4 cup 4 Tbsp 2 oz 57g

1/3 cup 5 Tbsp + 1 tsp 2.67 oz 76g

1 cup 16 Tbsp 8 oz 227g

1/4 cup 4 Tbsp 1.06oz/0.95oz 30g/27g

1/3 cup 5 Tbsp + 1 tsp 1.41oz/1.23oz 40g/35g

1/2 cup 8 Tbsp 2.12oz/1.94oz 60g/55g

1 cup 16 Tbsp 4.24oz/3.88oz 120g/110g

1/4 cup 4 Tbsp 1.76oz 50g

1/3 cup 5 Tbsp + 1 tsp 2.29oz 65g


1 cup 16 Tbsp 7oz 200g


1/3 cup 5 Tbsp + 1 tsp 2.12oz 60g


1 cup 16 Tbsp 6.4oz 180g


1/3 cup 5 Tbsp + 1 tsp 2.67 oz 76g


1 cup 16 Tbsp 8 oz 227g


Some Common Conversions

1 tablespoon = 3 teaspoons

4 tablespoons = 1/4 cup

1 cup = 250 mL

1 pint = 500 mL

1 quart = 0.95 L

1 gallon = 3.8 L

Common Weight Conversions

1 ounce = 28 g

4 ounces or 1/4 pound =113 g

1/3 pound=150 g


2/3 pound =300 g


1 pound or 16 ounces =450 g

2 pounds= 900 g

Common Metric Conversions

1 teaspoon = 5 mL

1 tablespoon or 1/2 fluid ounce =15 mL

1 fluid ounce or 1/8 cup= 30 mL

1/4 cup or 2 fluid ounces =60 mL

1/3 cup= 80 mL

1/2 cup or 4 fluid ounces=120 mL

2/3 cup=160 mL

3/4 cup or 6 fluid ounces=180 mL

1 cup or 8 fluid ounces or half a pint= 240 mL

2 cups or 1 pint or 16 fluid ounces =475 mL

4 cups or 2 pints or 1 quart = 950 mL

4 quarts or 1 gallon = 3.8 L

COMMON CONVERSIONS


Appetizers

&

S nacks


Ingredients:

1 2/3 cups Canola Oil

1 tsp Garlic Powder

1 tsp Onion Powder

½ tsp black pepper

2 pkgs. Of 1 oz. ranch dressing mix

3 tbsp. red pepper flakes

1 16.5 oz. multigrain saltine crackers

Directions:

Place all ingredients in Ziploc bag except for the crackers.

Seal the Ziploc bag and mix, shake and grind with hands the ingredients together in the bag until it’s all mixed.

Dump all crackers in bag and seal up.

Rotate that bag every hour or so until the crackers have absorbed all liquid.

Let the bag sit over night

NEXT DAY - Then attack like a wild dog in a meat locker!

Did you know? You can store spices to maintain their flavor! Always store spices and herbs in a cool, dark place.

Spices and herbs can lose their flavor in light, heat and humidity.

ALABAMY FIRE CRACKERS STACY B.


Ingredients:

2 Medium cucumbers, peeled, seeds removed and chopped

5 Medium tomatoes, peeled, chopped

1 large onion, chopped

1 medium green pepper (the large, sweet kind)

2 teaspoons chopped garlic

4 cups cold water

4 cups French bread crumbs

¼ cup red wine vinegar

4 teaspoons salt

Directions:

Mix all together until smooth. I use a blender but you could chop the vegetables very small and mash together with a spoon or a whisk.

Stir in 4 Tablespoons of olive oil and 1 Tablespoon of tomato paste.

Serves 6-8 people.

This recipe came from our own

cookbook of our family favorites.

AUNT JEAN’S GAZPACHO KATHY B.


Ingredients:

Grow or obtain buckets of pesto

Pick basil leaves (no stems no flowers), wash and dry thoroughly (I use salad spinner).

a. 2 cups basil

b. 2 cloves garlic

c. 1 tsp salt

d. Twist of fresh ground pepper

e. ¾ cup parmesan

f. 2 Tbsp roasted pine nuts or walnuts (I prefer walnuts)

g. ¾ cup olive oil (give or take)

Directions:

Best to process the leaves first to get them to manageable volume

(if triple the recipe which I do)

Grind “a” through “f” (from list above), add oil slowly.

If you are making this for a torte, then decrease the oil.

You can add a little lemon juice to help preserve the color.

Put the pesto in plastic containers, cover w/olive oil, cap and freeze-pull out when needed.

Smart people would put the date on top of the cap-I never do.

You can roast nuts in the microwave-I always do this.

I make buckets of this stuff, it keeps forever (near as I can tell).

This recipe came from our own

cookbook of our family favorites.

AUNT JEAN’S PESTO KATHY B.


Ingredients:

3 Ripe avocados (mixed, can leave some small chunks if you like)

1 tomato peeled and seeded (finely diced)

1 small red onion (finely diced)

1 jalapeno pepper (diced up to your satisfaction, can use 2 if you like)

Dash coriander

1 Tbsp lemon juice

1 Tbsp white vinegar

2 Tbsp salad oil

1 tsp salt

Directions:

Mix all ingredients and let sit in fridge for a few hours to let the flavors gel.

**It states to put the seed in with it to keep it fresh. (I haven’t proven it yet)

In CA my neighbor had an avocado tree that dropped football-size (OK kid size football) avocados….it was probably a 30 ft. plus

tree…..it was awesome, so you had to have a great recipe!

BEST AVOCADO DIP LORRIE C.


Ingredients:

2 cups shredded cooked chicken (we prefer buying rotisserie chicken from store)

8 ounces cream cheese (that’s one normal sized brick)

½ cup of Frank’s buffalo pepper sauce

½ cup ranch dressing

½ cup of your favorite shredded cheese

Directions:

Mix ingredients into a pot and heat on stove until everything is melted and combined. You can also add ingredients and cook in a crock pot, but since it has dairy don’t let it go too long. Great as a dip with vegetables, chips, etc. Also makes a tasty topping for hot dogs and hamburgers.

Source: Although taking the credit for this recipe would be great, this recipe can be found on the back of your favorite Frank’s hot sauce!

This was an instant favorite for our family. The recipe scales up perfectly for larger batches. Tailgates, potlucks, weekend

indulgences… it’s our #2 go-to dish for just about any occasion (for our #1 go-to dish, look for Diane’s Taco Salad recipe in the

cookbook). We normally double the amount of Frank’s by default, then adjust as needed. Our daughters (5 and 8) love this dish,

and normally don’t like spicy foods. This dish makes a great side, and like most great sides, can also just be enjoyed as an entrée!

BUFFALO CHICKEN DIP DIANE & STEPHEN B.


Ingredients:

2 bars cream cheese (softened)

1 small package Carl Budding chipped beef (chopped)

1 package chopped Green onions (more or less according to taste)

1 tsp Accent Seasoning

Directions:

Mix all ingredients. Form into a ball and chill. Set out prior to serving to allow it to soften, then serve with crackers.

Cooking Tip - Add a pinch of salt to a cutting board when chopping herbs. It will keep the herbs from sticking to your

knife and getting all over the board.

CHEESEBALL LORI G.


Ingredients:

One 12 oz. package of Won Ton Wraps

Three 12.5 oz. cans of Canned White Chicken

One 16 oz. bottle of Ranch Dressing

One 16 oz. package of Shredded Sharp Cheddar Cheese

Chili Powder

Directions:

Drain chicken and dump into mixing bowl

Add ranch dressing and mix (tuna salad consistency)

Spray mini muffin pan with non-stick spray

Place one wrap per muffin slot

Spoon chicken mixture into wraps

Top with cheese

Sprinkle with chili powder

Place into oven

Bake at 325 degrees for 15 minutes or until wrap corners are golden brown

This is a family recipe.

CHICKEN HATS MASON E.


Ingredients:

16 oz. cream cheese

1 small jar Old English Cheddar Cheese

2 pkg. Eckrich ham (diced)

Garlic salt to taste

Directions:

Mix all ingredients and form into a ball. Refrigerate until ready to use.

This recipe came from our own cookbook of our family favorites.

GARY’S CHEESEBALL KATHY B.


Ingredients:

1 box (12 ounces) Rice Chex cereal

2 cups semisweet chocolate chips

3/4 cup creamy peanut butter

1/3 cup butter, cubed

1 teaspoon vanilla

3 cups confectioners’ sugar

Directions:

Step 1: Melt the ingredients

In a large microwave-safe bowl, combine chocolate chips, peanut butter, butter and vanilla. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended.

Step 2: Pour over cereal

Empty your box of cereal into a very large bowl. Pour the melted chocolate mixture over cereal; gently stir to coat.

Step 3: Add the magic

In batches, place confectioners’ sugar in a gallon-sized bag, add cereal mixture and shake until well coated. Spread cereal out on a baking sheet. Let stand until set. Store in airtight containers.

EASY PUPPY CHOW (FOR KIDS) GLENDA O.


When my children were little I used to make this around

the Holiday time and they loved it as well as all adults.

Tips for Storage

Storing puppy chow is usually not an issue simply because this heavenly snack won’t last long once everyone in your house gets a whiff of it.

If you do manage to hoard away some leftovers from your family, store puppy chow in an airtight container in a cool, dark place like the pantry (or a secret location only you know about). Puppy chow lasts about a week in an airtight container or longer in the refrigerator.

Puppy Chow Variations

There are so many ways to upgrade this already-perfect snack; here are a few of our favorites:

Frosted Animal Cookie Puppy Chow: Melt white candy melts and pour them over a box of Chex cereal. Place the cereal mixture in a large plastic bag with sprinkles, crushed animal crackers and powdered sugar. Shake and pour onto a flat surface to set.

Reese’s Puppy Chow: Prepare our basic puppy chow recipe using Reese’s spread instead of peanut butter. When shaking the cereal mixture with powdered sugar in a large plastic bag, add halved mini peanut butter cups and Reese’s Pieces candy. Shake and pour onto a flat surface to set.

Cookies and Cream Puppy Chow: Prepare our basic puppy chow recipe using half chocolate chips and half white chocolate chips. When shaking the cereal mixture with powdered sugar in a large plastic bag, add crushed Oreo cookie pieces. Shake and pour onto a flat surface to set.

Get creative with our other favorite perfectly sweet snacks.

** Vegetarian Friendly!

Source: (https://www.tasteofhome.com/article/easy-puppy-chow-recipe/)

https://www.tasteofhome.com/article/easy-puppy-chow-recipe/

https://www.tasteofhome.com/article/easy-puppy-chow-recipe/


Ingredients:

½ Cup Heinz Chili Sauce

½ Cup Mayonnaise

1 Clove garlic minced

1 Tbsp Worcestershire sauce

1 Tbsp horse radish

½ tsp salt

1/8 tsp Tabasco

½ tsp dry mustard

2 hardboiled eggs chopped

1 can flaked crab meat

Directions:

Mix all together and chill overnight. Serve with crackers.


GRANDMA MAC’S CRAB DIP KATHY B.


Ingredients: 10 Jalapenos 1 pkg. Cream cheese Pepper Jack cheese Cheddar cheese Directions: Wash and dry the jalapenos Slice in half Remove the seeds (wear gloves so your fingers won't be burning afterwards) Fill with cream cheese Sprinkle on a bit of pepper jack cheese Top with cheddar cheese. You can broil or bake them as well as grilling I usually broil them anywhere from 30 - 40 minutes. I like the cheese to get a crust on top. I added the pepper jack cheese for a little kick. REGULAR CALORIE EATING They are very simple to make. I do them in my oven or toaster oven.

I had the most wonderful young man living next to me until he met the young lady that became his wife, Matthew B.

He was grilling and came knocking on my door with a plate of these. Oh my goodness, they were so good.

JALAPEÑO DELIGHTS COLEENE L. N.


Ingredients:

1 1/2 lbs. ground beef

1 can refried beans

1 8 oz. can of tomato sauce

Onion flakes

Chili powder

Red pepper flakes

Hot sauce

Cumin

8-16 oz. cream cheese softened (depending upon how much you are making)

Cheddar cheese, shredded

Pepper jack cheese, shredded

Tortilla chips

Directions:

Brown beef and drain excess fat. Add beans, spices (to taste) and enough tomato sauce to get a good consistency, not too runny. Spread cream cheese in bottom of baking dish, pour meat mixture on top and bake until hot and bubbling. Add the shredded cheeses on top and return to oven until melted. Serve with the tortilla chips.


KATHY’S TACO DIP KATHY B.


Ingredients:

1 gallon water

6 cups powdered milk

1 1/2 sticks butter (6 ounces)

1 1/2 teaspoons citric acid, dissolved in 1/2 cup water

1 rennet tablet, crushed and dissolved in 1/4 cup water just before use

1 1/2 teaspoons salt

Directions:

In a large, heavy bottomed stainless steel pot dissolve milk powder in 1 gallon of water. Melt butter, heating to no more than 120 degrees F. Heat 11/2-2 cups the reconstituted milk to 110-120 degrees F. Combine warm milk and melted butter in a blender and blend at high speed for 2-3 minutes. Add milk/butter mixture to milk in pot and add citric acid dissolved in 1/2 cup water. Heat on medium heat, stirring constantly, to 90 degrees F. Remove from heat and add rennet dissolved in 1/4 cup water. Stir 30 seconds, cover and let stand undisturbed for 30 minutes. Cut curd into 1 inch sections and return to heat. Heat to 115 degrees F swirling curds frequently. Let stand 5 minutes. Strain whey from curds and when a ball forms, knead gently to remove as much whey as possible. Heat cheese for 1 minute in microwave, knead and pull to remove remaining whey, reheating as needed for 15-30 seconds. When whey has been removed, add salt and knead in. Reheat cheese and knead and pull until smooth and glossy. Chill.

Fun Fact – Bread is the most widely consumed food in the world. (History.com)

MOZZARELLA CHEESE FROM POWDERED MILK BILL T.

http://www.history.com


Ingredients:

24 won ton wrappers

1 lb. Italian sausage

1 1/2 cups cheddar cheese

3/4 cup ranch dressing

Directions:

Place won ton wrappers in muffin pan to form cups and bake at 350 for 5 minutes.

Brown and drain sausage.

Mix sausage with other ingredients and fill won ton cups with mixture.

Put filled cups on cookie sheet and bake again at 350 for 5-10 minutes or until cheese melts.

Enjoy!

Fun Fact – Gastronomy refers to the cooking styles of a certain region or relationship between food and culture. (Facts.net)

SAUSAGE WONTON CUPS BRIAN B.

Facts.net


Ingredients:

1 box (1lb) - Saltine Crackers

1 1/3 C – Canola Oil

1 pkg – Dry Ranch Salad Dressing/Dip Mix

2 TBSP – Crushed Red Pepper Flakes

1 TBSP Granulated Garlic

1 TBSP Cayenne Pepper

1 TBSP Cajun Seasoning

Directions:

Wisk together dry ingredients with the canola oil.

Place two sleeves of saltines in an air-tight container or 2 gallon Zip-lock bag and drizzle half of the oil mixture over crackers to coat.

Seal lid on the container and rotate to coat the crackers – repeat this step with the remaining sleeves of crackers.

Rotate the container or shake the bag every 1-2 hours to distribute the oil mixture

Let set 12 to 24 hours for the best flavor.


Clean-up Tip - For a fast and simple clean-up of your hand grinder, rub salad oil on the grater before using.

SPICY CRACKERS KAYLEE D.



SUN DRIED TOMATO PESTO TORTE KATHY B.

Ingredients: ½ pound cold unsalted butter cut into pieces 12 ounces feta cheese, crumbled 8 ounces cream cheese, softened, cut into pieces 2 cloves garlic, minced 1 shallot, roughly chopped 2-4 tablespoons of dry vermouth Fresh ground white pepper ½ cup roasted pine nuts 1 cup sun dried tomatoes (if in oil drain thoroughly) 1 cup basil pesto (drain excess oil) Directions: In food processor, combine feta, butter, cream cheese, garlic, shallot, two tablespoons vermouth and blend thoroughly. Add more vermouth if needed for a creamy texture. Season with pepper. Spray a 4 cup straight sided glass bowl with Pam. Line with saran wrap. Layer pine nuts, tomatoes, pesto, and cheese. Repeat with tomatoes, pesto and cheese until mold is full. Fold saran wrap over the top and chill for at least two hours * About an hour before serving, remove saran wrap from top, place serving plate on top of torte, flip them both so torte is on top of plate. Lift the bowl off the torte, surround torte with fresh baguette slices or crackers. Notes: This freezes really well, just wrap it tightly with saran wrap. I often split the recipe into two bowls. The tomatoes will lose a little color so you could pretty it up by adding some new tomatoes. Best sun dried tomatoes are by California Sun Dry, Julienne Cut-try O’Malia’s. Use a wide bowl so it isn’t too tall-otherwise it will fall over. Glass is best so you can see what you’re doing. Make at least one day ahead so flavors blend. Courtesy of Jinny B.


Ingredients:

2 cans (15 oz.) black beans (rinsed and drained)

2 cans (15 oz.) pinto beans (rinsed and drained)

2 cans (15 oz.) white corn (rinsed and drained)

1 can (4 oz.) green chili’s (undrained)

1 bunch cilantro leaves (finely chopped)

1 jalapeno pepper seeded and finely chopped (optional)

1 red bell pepper (cored, seeded and finely chopped)

1 green bell pepper (cored, seeded and finely chopped)

1 small red onion

1 small can black olives (sliced)

1/2 cup rice vinegar

1/3 cup sugar

1/2 tsp garlic powder

1/2 cup olive oil

Directions:

Mix the beans, corn, green chilies, jalapeno, red and green pepper, onion and cilantro together in a large bowl.

To make the dressing. Stir the rice vinegar, olive oil,sugar and garlic powder together in a pan. Bring to a boil, then remove from heat and cool.

Pour dressing over bean mixture and toss to mix evenly.

Serve with Scoop Fritos

Cooking Tip – Season and Taste as you go.

TEXAS CAVIAR STACY B.


Ingredients:

6 Cups Rice Chex

2 Cups Pretzels

2 Cups Peanuts

1 lb. M & M’s

3 Cups Cheerios

1 lb. White Chocolate

Directions:

Mix all ingredients together except the white chocolate. Melt white chocolate and pour over dry Ingredients until fully covered. Spread mixture on wax paper and allow to dry. Place in freezer if you wish for it to dry faster.

Did you know? The history of chocolate can be traced back to the ancient Mayans? Chocolate is made from the fruit of

cacao trees native to Central and South America. (History.com)

WHITE MAGIC AMANDA M.

History.com


Ingredients: Place dry ingredients in a large bowl 1 bag pretzels 4 c Honey Nut Cheerios 4 c rice Chex 1/2 bag Life cereal 1 c dry roasted peanuts 3/4 bag sharp cheddar Cheez-It crackers 1/2 bag nacho cheese Bugles BONUS: Add Cheetos of your choosing! Melt butter and add remaining seasonings 2.5 sticks of butter 1 tsp celery salt 2 tsp chili powder 1 tsp garlic salt 1 tsp pepper 2 Tb. Worcestershire sauce 2 packets of Chex Mix seasoning Directions: Preheat oven to 250 degrees F Pour seasonings over dry mixture and mix Place mixture on cookie sheet pans and/or cake pans Bake at 250 degrees for 1 hour, stir every 15 minutes. Source: All credit goes to Amanda M.

No one makes better Chex Mix than one of my best friends Amanda M. (whom I refer to as Milly, short for Million, because she's worth at least a million bucks!) She shared some of it with me one of the first years that I worked at Crane, and I asked her for the recipe. She had never written it

down before, so this recipe is truly one of a kind.

“WORTH A MILLION BUCKS” CHEX MIX AMANDA M. & OSWALD


H alads & oups


Ingredients:

2 lbs. hamburger (cooked and drained)

2 cans tomato juice ( 2 quart size cans)

2 cans Rotel diced tomatoes (use Rotel type of choice)

2 cans chili hot beans (hot or mild)

1 tennis ball size onion (chopped)

1 cup sugar

2 packages of chili seasoning (hot or mild)

2 cups elbow macaroni

1 large bell pepper (chopped) more if desired

2 teaspoon black pepper

tablespoons Mexene chili powder

Directions:

Combine all the ingredients except the hamburger in a stock pot or a pan large enough to hold everything. Place on stove medium heat, stirring occasionally. (Start with 1 can of tomato juice and add as needed 2nd can for wanted consistency)

While the rest is cooking place the hamburger in a skillet and cook till done, the hamburger should be crumbled as you cook so there are no large pieces. When the hamburger is done drain all the liquid and add to the rest of the ingredients.

Continue to cook till the macaroni is thoroughly cooked, you can turn up heat to medium high but you will have to stay with it and stir more often to prevent burning in the bottom of the pot.

2ND PLACE IN THE CRANE CHILI COOK OFF GARY H.


This recipe can be cut in half or doubled depending on the number of people serving.

If you don’t like the macaroni, you can leave it out. If you want it soupier then add more tomato juice.

Source: Once won 2nd place in the Crane Chili cook

This is the Chili I have made for my family since my children were little and now when their families and

I get together.


Ingredients:

2 lbs ground chuck

1 lb good quality hot sausage

1 29 oz can of tomato sauce

1 29 oz can of diced tomatoes

1 29 oz can of whole tomatoes (pureed)

1 15 oz can dark red kidney beans (optional, but important so use them)

1 medium to large onion, chopped (whichever type you prefer)

Mexene Chile Powder (the best and only chili powder to use)

Ground cumin, salt, pepper and Morton’s Nature’s Seasoning

1 cup sliced Jalapeno peppers chopped into quarters (optional)

Directions:

From the Kitchen of the OPSEC Chef...

Identify the Critical & Sensitive Data (These are the ingredients. Because of how fantastic this chili is, the ingredients are not just sensitive, they are SUPER sensitive!)

Analyze the Threat (Most people take their chili very seriously. Make a mistake and it won’t be pretty!)

Begin by placing the tomato sauce, diced tomatoes and pureed whole tomatoes in a 8 qt or larger pot. Add in the beans if you prefer, but be sure to rinse them first. Add in some water, if desired, to make it thinner. Put it on a medium heat.

Fry the ground chuck and sausage. Cook only about 1 lb at a time. Add in about 1/3 of the chopped onion to cook with each pound of meat. Season with salt, pepper and Nature’s Seasoning. Make sure you remove as much of the grease as you can when the meat is done. When finished cooking, add the meat into the pot with the tomatoes. Chop the sausage into smaller pieces so it will blend into the chili better. I use a pastry blender.

Stir until all ingredients are mixed. Bring to a boil and immediately reduce the heat to simmer.

5 STEP OPSEC CHILI (MMMMMMM) DAVE R. AND DOUGLAS S.


Once the chili is simmering, add in approximately 2-4 heaping tablespoons of Mexene Chili Powder. I don’t usually give brand names, but there’s only one good chili powder, and that’s Mexene. It’s hard to find, though. Once, I had to get it online.

Also, add in about 1 heaping tablespoon of ground cumin. This really brings out the flavor. Add salt, pepper and more Nature’s Seasoning, as needed. Simmer for 2-3 hours, stirring frequently.

Determine the Vulnerabilities (Probably not too many vulnerabilities, unless you use too many Jalapeno peppers.) Add in the Jalapeno peppers. I make them smaller so that you get more of the flavor throughout the chili. I also add them while simmering so that they are not overcooked. You can add a little bit of the jalapeno juice too, but not too much. Making chili too hot distracts from the flavor.

Assessing the Risk (This goes along with the vulnerabilities. If you do use too many Jalapeno peppers, the risk won’t be just to you, but to every-one around you.)

Cook like the dragon. Eat like the wolf .

Some people want to doctor up their chili with strange things. Some actually put spaghetti or noodles in it (I believe that’s a capital offense in Texas), sour cream or cheese. Chili should be meat, beans, tomatoes, onions and spices. (I consider jalapenos spices) NOTHING ELSE!!

Developing and Implementing Countermeasures. This is the tricky part. What exactly do you need countermeasures for? Do you need them for too many Jalapeno peppers or for someone trying to steal the recipe? For the peppers, you could take some milk, but I think you should let it ride. Embrace the BURN! For the recipe, memorize it, and then eat it with a little A1 Bold and Spicy. It has Tabasco sauce in it.

Actually, you don’t need countermeasures for the recipe. A chili recipe this good should be shared with the world. Feel free to pass it on.

Source: From OPSEC Newsletter


Ingredients:

2lbs 85/15 hamburger

1 Large Yellow Onion diced into small pieces

1 Large Can Crushed Tomato

4 Cans Petite Diced Tomatoes

1 Large Can Tomato Paste

1 Can Chili no beans

2 Cans Chili Beans

Salt to taste

Pepper to taste

1 Tbsp. Minced Garlic

1 Tbsp. Tandoori Masala Pepper powder

1 Tbsp. Dark Chili Powder

1Tbsp Ancho Powder

NOW FOR THE HEAT

¼ Tsp Powdered Moruga Scorpion Pepper

¼ Tsp Powdered Carolina Reaper Pepper

BILL T’S CHILI RECIPE BILL T. AKA “THAT GUY”

AWARD WINNING

2012 — 10st Place

2013 — 1st Place — Grand Champion

2014 — 1st Place — People’s Choice Award



2017 — 1st Place

2018 — Deployed to Iraq


Awards


Directions:

Brown Hamburger with Onion, Garlic, and ½ of spices.

Add Diced Tomatoes and simmer for 20 minutes.

Add remaining ingredients and slow simmer for at least 2 hours.

Add additional salt, pepper, chili powder, or more hot pepper to taste.

Adjust recipe as you see fit

Remember any flavors you add after it simmers a while will dominate the flavor so go light.

Best when placed in Crock pot on low over night.

Spice is good but use hot peppers that add flavor and not just heat.

Remember if you’re making this for a competition, keep all ingredients small. A judge only gets a spoonful to judge your chili. Large chunks will only give them that chunk to judge your chili.

Agree with this or not but there’s a reason people want to beat “That Guy” year after year.

Reigning Crane Base Chili Cook-Off Grand Champion

Crane Ladle of Glory Chili

This recipe has been perfected over several years and travel all over the world. I have tried numerous spices, peppers, and

tomato combinations. This is the version I like and based on the responses, and number of awards, others seem to like it as well.

Chili making is an art form based on the palate of the individual. If you’re making chili for yourself, no holds barred. If you’re

making it for someone else of for a competition, you have to cater to the masses. A judge only receives one spoonful of your chili to judge by. If the chili is too chunky than whatever is on that spoon is what will be judged.

Late spices added after the initial simmer will present stronger than those added initially.

Peppers are meant to add heat as well as flavor. Try different peppers as well as different prepared variants. Smoked peppers sometimes adds a

great difference.

During development, I often make a basic batch and then separate it into smaller pans or bowls. This way I can add

different spices and flavors to see what works best. If something ruins the flavor, you’ve only destroyed a small portion.

Make chili often and ask for feedback from those you trust will be honest with you.

Remember, if you have to add sour cream, cheese, Fritos, or whatever to make it taste good than you need to rethink your chili recipe.

It’s not bragging if you have the awards to back it up.


Ingredients

2 pounds ground beef chuck

1 pound bulk Italian sausage

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chile peppers, seeded and chopped

1 tablespoon bacon bits

4 cubes beef bouillon

½ cup beer

¼ cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce (e.g. Tabasco)

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

1 (10.5 ounce) bag corn chips such as Fritos

1 (8 ounce) package shredded Cheddar cheese

BOILERMAKER TAILGATE CHILI STEVEN B.


Directions:

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese. Original recipe yields 12 servings.

Source: (https://www.allrecipes.com/recipe/78299/boilermaker-tailgate-chili/)

Just made some great chili.

https://www.allrecipes.com/recipe/78299/boilermaker-tailgate-chili/

https://www.allrecipes.com/recipe/78299/boilermaker-tailgate-chili/


Ingredients:

4 medium potatoes, cubed

1 cup chopped or shredded cabbage

1 pound hamburger, browned

1 quart tomato juice

1 medium onion, diced

1 tbsp. sugar, optional

Directions:

Add potatoes and cabbage to a large stock pot, cover with water, bring to a boil until tender.

Reduce heat and add all remaining ingredients.

Let simmer until ready to serve.

Source: Family recipe

This is a family recipe handed down from my paternal grandmother to my mother and then to me. It’s a family

favorite in the winter and our traditional New Year’s Day meal.

CABBAGE SOUP JENNIFER R.


Fun Fact – Chopsticks were initially created for cooking, not as an eating utensil. (Facts.net)

DAD’S CHICKEN SOUP AND CHEWY DUMPLINGS STACY B.

Ingredients: 1 whole chicken 2 cups flour ½ tsp. baking powder ½ tsp. salt 1 egg 1 tbsp. parsley dried 1 large onion cut in half, the other half finely diced. 1 tbsp. Worcestershire 1 stalk of carrots chopped 3 stalks of celery thin sliced and cut in half for the other part 3 cloves of garlic minced olive oil ¾ cup chicken broth from the pot you cooked the chicken in Directions: Put whole chicken and add water until two inches over the top Add 1/2 onion and 1 celery stalk, salt, Worcestershire sauce and drizzle olive oil to water and bring to boil Bring to boil and reduce to simmer until chicken falls off bones Let cool in water and skim off foam from top of water and then strain the liquid Remove chicken, remove meat from bones. Put meat aside. Let cool, skim off fat and save Add oil, garlic, chopped onions, carrots, celery to pot frying pan and sauté until onions are translucent Add to chicken Broth Dumplings: Mix flour , baking powder and salt in medium bowl Beat the egg and parsley and onion. Add 3/4 cup of the chicken broth from the pot Add to flour and stir until moistened Turn out on a floured surface and lightly knead. Return broth to a boil Roll out with pin until 1/8 inch thick. Then cut into circles or squares. Will enlarge when cooked Drop dumpling into boiling broth. Cook 15 minutes or until done Add meat back in and turn off heat. Serve when meat is warm.

Facts.net


Ingredients:

Potatoes, New Or Red Are Best 8-10 Small, Diced

Carrots 5-6 Med, sliced into circles

Celery 3-5 Sliced

Onions, Red Are Best 1/2 Diced Or Chopped

Peppers, Yellow 2-3 Sliced Into Rings

Peppers, Anahiem 1-4 Sliced Into Rings

Cumin 1-2 Tablespoon to start

Garlic Salt To Taste (or add chopped garlic & salt)

Chicken Breasts 2-3 large diced or boiled fryer.

Tomatos, Chopped 1 Can (add last after potatoes are done)

Chicken Boullion 5-6 Cube

Or

4 8 Ounce Cans Chicken Broth

Or

Boil fryer for stock with spices (usual method, debone & chop the meat)

Directions:

Note: This recipe is considered a pattern. Add more or less of spices and other vegetables as desired i.e. Sweet corn or to expand recipe. Works well when everything is tossed in a Crock Pot for ~12 hours. It doesn’t ever seem to come out exactly the same but is always GREAT. Makes 1.5 – 2 gallons.

CALIFORNIA TORTILLA SOUP JEFF B.


Combine all but chicken in pot with 2 quarts of water and bring to boil until potatoes are done.

In separate pot combine chicken, and broth and cook until chicken is done. (can do this 1st then dump in vegetables & continue boiling)

Add chicken and broth to vegetables, season with cumin and garlic salt, allow to cook for 20 minutes, add can of chopped tomatoes and thicken as desired with corn starch stirred into water or cooled broth.

To serve, place tortilla chips (prefer mission) in bowl, add grated cheese, small avocado slice(s), pour soup over and add more tortilla chips and cheese as desired.

Is a naturally gluten free recipe.

Source: Two “older guys” making it in about a 10 gallon pot for the department Christmas party.

I got this recipe shortly after getting to Santa Barbara to work some years back. There were 2 “older guys”

making it in about a 10 gallon pot for the department Christmas party. This was at a beach house in the boondocks near Goleta, CA during a horrendous STORM, which it only does in the winter.

The soup was sooo good I begged for the recipe and this is what’s left of what they gave me. Feel free to modify (as I have) to suit personal tastes, as the recipe says, it’s always made a bit different but also always delicious. We make it several times all

year long and especially during holidays as it’s a great way to get veggies and break up the turkey etc.. The Anaheim chilies are usually available at Wal-Mart and are a must for the recipe.

Not so for the Yellow peppers, that we never use as it makes it too hot for some folks.


Ingredients:

1 large bunch fresh collards Chopped medium and washed

1 average bunch fresh mustard greens. Chopped medium and washed.

Olive Oil cover the bottom of soup pot. A nice layer of oil

Large Onion softball size or 2 small. Chopped coarsely

Beef Broth: 96 oz. unsalted. I would start with 64 oz., add as needed

Smoked Pork Hock: 1 lb. Can add more - it will cook off the bone

Andouille sausage: 1-2 lbs. (taste) sliced diagonal

Chick peas 15 oz. can with juice Add juice too, don’t be afraid

Red wine vinegar 1 tablespoon or to taste Add more if desired

Worcestershire 1 tablespoon or to taste Add more if desired

Garlic 4 large clove whole Add more if desired Remove when done.

Bay 2 large leaves Remove when done

Thyme 1 1/2 teaspoon dried

Pepper 1/2 teaspoon

Chunky salsa 1 1/4 cups, spicy to your taste

Water as needed

Cook Time- 90 minutes

Serves - 8 to 10

Temp - 350 degrees F

FRED SANFORD’S C&C SOUP STACY B.


Directions:

Chop up collards. Cut up stems into smaller pieces. Wash but do not dry.

Chop mustard greens, keep a little larger than collards. Wash but do not dry.

Cover the bottom of the soup pot with olive oil. Heat it up on med high to high.

Add onions to pot and cook hard. Don’t burn but onions should look a little brown on edges.

Add the chopped & wet collards and then the mustard greens. Let that cook a couple of minutes with lid on (steam).

Add the beef broth and then reduce heat to med to med low. Should come to low boil.

Add the pork hocks and give a good stir, return the lid. Let this cook 15-20 minutes.

Add the sausage. Cut on diagonals to get more surface area and it just looks more appetizing. Make 1/4 slices.

Add the canned chick peas with juice, also add the vinegar, Worcestershire sauce, garlic cloves, bay leaves, thyme. Pepper. Return lid. Reduce heat again and get it to simmer or a very low boil. Cook this until the collard stems are tender and pork is falling of the bone and that will take some time....then cook another 20 minutes.

Add the salsa and bring back to simmer. Cook another 15 minutes.

Want it to be soupy so adjust water as needed. If liquid looks too clear, then add beef bouillon or more salsa or more broth.

Turn off stove and let it get to room temp before you serve it before you think about serving it. Find ham hocks and break apart meat and remove bones. Eat as is or if you like it warmer then reheat.

Safety Tip - Put a dish towel or damp paper towel under your cutting board to keep it from slipping and wobbling.


Ingredients: 2 quarts

18 oz Tomato Paste

6 oz Water

2 tbsp Mustard

1 can Diced Tomatoes w/Chilies

¼ cup Brown Sugar

¼ cup Honey

¼ cup Molasses

¼ cup Balsamic Vinegar

1 tbsp Lemon Juice

1 tbsp Worcestershire Sauce

2 tbsp Liquid Smoke

3 tbsp Minced Garlic

1 tbsp Paprika

1 tbsp Chili Seasoning

1 tbsp Oregano

1 tbsp Thyme

1 tbsp ea. Salt & Pepper

Optional, 1 tbsp Crushed Red Pepper

Other Ingredients:

1 Medium Vidalia or in season Sweet Onion Chopped

1 Stalk Celery chopped

½ lb Butter (1 ½ stick browned)

2 tbsp Bacon Grease

To add in later:

1 ½ cups Wild Turkey American Honey

HOME MADE BBQ SAUCE BOBBY B.


Directions:

Take ½ stick butter, and bacon grease, and sauté the chopped onion and celery, just to the point that it starts to caramelize. Brown the other stick and a half of butter and let cool below boiling. Add to everything else except whisky, in a 3 quart pot and simmer for a while with the lid on, stir often. When you add the whisky, you can cook out the alcohol, or add it after cool down. If you want the sauce thinner, add some water, and if you want it smoother, process in a blender before canning. To can, place in canning jar and boil in canning pot for 30 minutes or so.

This is my Unique sauce, easy to make but has a lot of ingredients. I usually process mine through the blender

before canning.


Ingredients:

1/2 cup heavy cream

1 cup chopped yellow onion

1 cup chopped celery

1 cup chopped carrots

¼ cup butter

1 ½ cups flour

1 ½ tsp. curry powder

5 cups chicken broth

1 large Granny Smith Apple, chop and core when needed.

¼ cup white rice

1 Large skinless boneless chicken breast

Salt and black pepper to taste

Large pinch thyme

Directions:

Slowly sauté onions, celery, carrot in the butter in a large soup pot. Set out the milk to get to room temp.

After veggies are soft, add flour and curry. Cook 5 minutes. You are making a rough roux. don’t burn

Slowly add the broth while stirring. Mix well as you bring to a boil. Break up or remove clumps.

Reduce to a simmer and cook for 30 minutes

Core chop apple while leaving skin and add to pot.

Add rice, chicken, salt and pepper, thyme. Simmer gently for 15-20 minutes

If the milk is cold bring to room temp in the microwave. Add the cream to the pot right before serving and then remove soup from heat

Baking tip – Allow butter and eggs to reach room temperature before starting the recipe.

HOOSIER MULLIGATAWNY SOUP STACY B.


HORMEL CHILI RECIPE BILL T.

Ingredients: 1 Pound Ground beef 1 Tablespoon Bacon Grease 6 Cups Cold Water 1/4 Cup Cornstarch 1/2 Cup All Purpose Flour 8 Ounces Canned Tomato Sauce 4 Tablespoons Mild Chili Powder 1 Tablespoon Paprika 1 Tablespoon Dried Onion Flakes 2 Teaspoons Ground Cumin 1/2 Teaspoon Garlic Powder 1/2 Teaspoon Ground Black Pepper 1 Teaspoon Table Salt 2 Cans Red Beans 1 Cup Fritos Corn Chips; Crushed Directions: Brown the meat with bacon grease in 4-qt Dutch oven. When browned, pour off excess grease except for 2 Tablespoons. In a 2-qt mixing bowl, add water. Whisk in cornstarch until fully blended. Whisk in flour until fully blended. Whisk in tomato sauce until fully blended. Stir into the water mixture chili powder, paprika, dried onion, cumin, garlic powder, pepper and salt. Mix well. Add water mixture to meat in Dutch oven. Add 2 cans of red beans. Stir in the crushed Fritos Corn Chips. Bring to a boil then reduce to a simmer. Simmer 45-minutes. Stir well and scrape bottom of pot every 5-minutes to prevent burning. Serve as is or blend slightly with hand blender for a smoother chili. Notes: The part about scraping the bottom of the pot every 5 minutes is important!


Ingredients:

14.5 oz Stewed tomatoes, canned chunked Mexican style

13.5 oz. Beef Broth (salted)

½ cup Chunky Salsa

1 tsp. Dried Oregano

1 lb. Spicy Hot Pork Sausage

1 cup Whole frozen or canned Kernel Corn

1 tsp. Cilantro, finely chopped

Directions:

Combine tomatoes, broth, salsa and oregano in casserole dish.

Cover and microwave on high for 6 minutes.

Pinch sausage into 1 inch balls and form into thick patties (approx. 32).

Fry sausage in pan until browned and then add the corn.

Add cooked sausage, corn and Cilantro to the casserole dish and cook another 6 minutes.

I prefer to make it on the stove and cook slow and longer, but if in a hurry, the microwave will work.

Fun Fact – Egypt had many food-related jobs, including butchery, baking, brewing and winemaking more than

5,000 years ago. (Britannica.com)

HOT & SPICY SAUSAGE SOUP STACY B.

Britannica.com


JENNIFER’S POTATO SOUP JULINDA A.

Ingredients:

2 quarts water

2 chicken bouillon cubes

8 potatoes

1 can cream of celery soup

1 can evaporated milk

3 celery stalks (chopped)

3 carrots (chopped)

1/2 onion (diced)

2 T. butter

Salt & pepper

Directions:

Boil water & bouillon cubes. Add celery, carrots, and potatoes; cook for 20 minutes.

Add remaining ingredients and cook with lid covering pot for 30 minutes over medium heat.

My niece, Jennifer P., used to make this soup. Jennifer worked at the Crane cafeteria for a while,

and her mom, Jane P., a long-time NSWC Crane employee, retired this past summer. Jennifer passed away due to cancer in 2008, but her soup is still a family favorite.


Ingredients:

1 lb burger (optional for Vegetarian)

1-teaspoon chili powder (more/less to taste)

½-teaspoon cayenne pepper (more/less to taste)

½-teaspoon garlic powder (more/less to taste)

1 can (approx 16 oz) green beans (not drained) **

1 can (approx 16 oz) corn (not drained) **

1 can (approx 16 oz) carrots (not drained) **

1 can (approx 16 oz) great northern beans (not drained) **

1 can dark red kidney beans (not drained) **

1 can (approx 16 oz) diced tomatoes with onions

1 can (approx 16 oz) tomato sauce

1 Tablespoon diced jalapenos (get the jar of already diced) (more/less to taste)

½-teaspoon cumin

1 can (approx 16 oz) beef broth (vegetable broth for Vegetarian)

1 cup water (more or less, as desired)

Directions:

Brown the burger and add chili powder, cayenne pepper, garlic powder to the meat while cooking. DRAIN.

In the crock-pot (or soup pot), add all the canned items and cumin. Add the drained burger and water. Stir.

In the crock-pot, cook on high for 3 hours or low for 5 hours.

On the stove, cook for at least 1 hour.

The longer it cooks the better it is. The second day it is even tastier.

LAZY DAY VEGETABLE/BEEF SOUP JANET Q.


Change the type of veggies/beans to your preference.

(JQ does not add salt or pepper when she cooks; feel free to add as desired)

** Vegetarian Friendly!: (To make it Vegetarian, just omit the burger and beef broth)

Source: Ms. Regina C. recipe

My husband’s Aunt Regina C. would make this and over the years I altered the recipe with the spices.


Ingredients:

44 oz. unsalted chicken broth

30 -31 oz. lima/butter beans. Canned rinsed and drained (can used dry if your cook them first)

3 med carrots, thinly sliced

2 med potatoes, peeled and diced. Idaho or russets.

2 small red bell pepper, use only red

2 small onions, chopped

2 stalks celery, thinly sliced

¼ cup butter

1 ½ tsp. marjoram

½ tsp. salt

½ tsp. pepper

½ tsp. oregano

1 cup cream or half/half

5 strips bacon, uncured, cooked crispy and crumbled

Equipment: Dutch oven or Soup pot, frying pan or baking pan.

Directions:

Combine the first 12 ingredients and bring to a boil over medium heat. NO Cream or Bacon.

Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender.

Fry or bake bacon to a crispiness that it can be crumbled.

Add cream; heat through but do NOT boil.

Sprinkle with bacon just before serving.

Can use Lima (green) or butter beans (beige). I prefer Lima,

Cooking Tip - A few drops of lemon juice in the water will whiten boiled potatoes.

LIMA BEAN SOUP STACY B.


MY FAMILY CHILI RECIPE CHRIS M.

Ingredients:

2 46 oz. cans Red Gold Tomato Juice

1/4 cup of sugar

1 lb. ground chuck hamburger

2/3 of a 3 oz. container of Mexene Chili Powder (whole container for spicier taste)

1 30 oz. can of Joan of Arc (dark red) kidney beans

Diced Red Pepper (to taste)

Diced Green Pepper (to taste)

1/4 cup (or less) macaroni noodles

Directions:

Fry ground chuck hamburger, separating into small chunks.

Add tomato juice, sugar, hamburger, chili powder, beans, diced red pepper, and diced green pepper to pot. Bring to heavy boil.

Once boiling heavy, reduce heat to medium heat (slow boil).

Let cook for 45m-1hr. Add macaroni noodles 20-25 min before completion of cook time.

Did you know? You can flavor sauces and stews w ith leftover wine. White and sparkling wine work best in creamy or clear and brothy soups. Red wine goes well with tomato or

beef-based varieties. (https://www.rd.com/list/kitchen-hacks/)

https://www.rd.com/list/kitchen-hacks/


Ingredients:

1 cup chopped onion

4 cloves garlic, diced (or 4 tsp from a jar of diced garlic)

2-3 Tbsp vegetable oil

1 can (14 oz.) diced tomatoes with chilies

1 tsp cumin

½ tsp oregano

1 box (32 oz.) vegetable or chicken broth

1-2 cup chopped leftover chicken or turkey (optional)

1-2 Tbsp lime juice (from a bottle is OK)

Garnish: crushed tortilla chips and shredded cheddar or Monterey jack cheese. Fresh cilantro optional.

Directions:

In a 4 qt saucepan sauté the onion and garlic in the oil until soft and translucent.

Add the tomatoes, cumin and oregano. Stir well.

Add the broth and the chicken or turkey. Simmer for 5-10 minutes for flavors to meld.

Add the lime juice. Ladle into bowls and top with garnishes as desired.

**Vegetarian if you choose (leave out meat and cheese, choose your broth accordingly)

A great way to use leftover turkey or chicken!

Did you know? You could get more juice out of lemons and limes by microwaving them? 15-20 seconds in the microwave helps break down the carbs in the fruit for maximum liquidity.

QUICK AND EASY TORTLLA SOUP LORI Z.


Ingredients:

1lb ground beef

1 onion chopped

1 pkg Ranch Style Dressing mix

1 pkg taco seasoning mix

1 cup water

2 14.5 oz canned diced tomatoes/w green chiles (rotels)

2 15 oz pinto beans

1 15 oz black beans

1 15 oz cream corn

Directions:

Brown beef and onion.

Mix in rest of ingredients, heat and serve.

My Mom found this recipe, but we have no idea where. We always make corn bread to go with it.

It is quick, easy and tasty.

TACO SOUP JAMES S. JR.


THE BEST CHILI LISA D.

Ingredients:

2 lbs. lean hamburger meat, browned

1 small onion or 1 Tbsp minced onion

1 small green bell pepper, chopped (optional)

1 Tbsp chili powder

2 Tbsp minced garlic or garlic powder

1 Tbsp ground cumin

2-4 Tbsp packed brown sugar, light or dark

1-2 cans kidney beans, any kind

1-2 cans pinto beans, any kind

1-29 oz. can tomato sauce + 1-2 cans water

Directions:

Cook hamburger meat until browned. Drain. Add next six ingredients and cook for 5-8 mins. Add beans, tomato sauce and water. Heat to boiling. Reduce heat and simmer for 30 mins. Top with sour cream, shredded cheddar cheese, or green onions, if desired. Enjoy!

Note: You can add more or less of the ingredient amounts, depending on your own preference.

I got this recipe from a local grocery store and added my own twist to it. This is one of my family’s favorites .


Ingredients:

1 cup Greek Yogurt with Fat, drained

1 cup Sour Cream w Fat, drained

1 English Cucumber, peeled and grated. Remove seeds if you use a reg. cucumber.

1 tsp. White Vinegar

¼ tsp. Zest of a Lemon

1 ½ tsp. lemon juice or ½ lemon

1 finely chopped Green Onion with the greens

1 large chopped Garlic clove

½ tsp. dried Oregano

1 pinch Marjoram

2 heaping tbsp. Fresh Dill or 3 tsp. of dried

Salt and pepper to taste

¼ cup Feta Cheese

Directions:

Put the yogurt and sour cream in colander or strainer and let drain while you prepare the rest. Not watery at all.

Peel and Grate Cucumber. If English Cucumber is used no need to remove seeds. If other kind or if seeds are large then remove seeds.

Sprinkle with salt, stir and let sit for at least 15 minutes.

Drain Cucumber and then place in cheese cloth or a triple layer paper towel. Squeeze out as much liquid as you can. Really dry.

Mix the rest of ingredients and let chill for 8 hours

Serve it with gyro meat, lamb, mutton or goat

Cooking Tip - Leafy greens can last longer if you wrap them in damp paper towels and place in a sealable plastic bag.

THE BRYANT’S GREEK TZATZIKI SAUCE STACY B.


Ingredients:

1 Large Can Red Gold Tomato Juice

¼ cup Chopped Green Pepper

2 ½ lbs. ground round (Not cooked – raw)

2 (15oz) cans Ro-Tel diced Tomatoes (or Ro-Tel Hot Diced tomatoes w/green chilies)

2 (15 oz.) Tomato Sauce

2 (15 oz.) Red Gold Chili Beans (Hot Chili Beans)

8 oz. (two – 4 oz. Cans Ortega’s diced Jalapeno peppers) or your favorite jalapeno peppers

1 med onion chopped

Salt to Taste

¼ cup Paprika

¼ cup Chili Powder

3 Tbsp. Cayenne Pepper

2 tsp sugar

1 Tbsp. cumin

1 clove garlic crushed

2 beef billion cubes

THE COLONEL’S CHILI JACK M.


I cooked this recipe and submitted to the Chile Cook-off a few years ago. It won an award which I presented to Ms. H.

Her Father, Colonel H., passed away the year that I submitted to the Chile Cook-off. He had prepared this dish for many of our

Church pitch in dinners. It was a favorite. He would make both the mild and Texas Hot version. The Texas Hot version is indeed

“HOT”.

Directions:

Mix all ingredients (except Chili Beans) together.

Crumble raw meat (do not brown meat) and mix with other in-gredients.

Chop meat into teeny tiny pieces as it cooks.

Simmer 2 hours. Stirring so that it does not stick to the bottom of the pan.

Add chili beans and simmer 2 more hours. Stirring so that it does not stick to the bottom of the pan.

Warm Chili:

Use Ro-Tel diced tomatoes w/ green chilies

Hot Chili Beans

Texas Hot Chili:

Use 8 oz. (two 4 oz. cans Ortega’s) diced jalapeno peppers (Blended in a food processor)

3 Tbsp. Cayenne Pepper,

2 cans Hot Red Gold Chili Beans

2 (15 oz.) cans Rot-Tel HOT diced tomatoes with green chilies

This recipe was developed by my Father LTC Joseph Kenneth H. Retired. He was in the Army for 28 years and was a Vietnam Veteran.


TOM GARDNER’S BLACK JACK BBQ SAUCE STACY B.

Ingredients:

1 cup coffee, strong black coffee (may use coffee bags to make)

1 1/4 cup ketchup

1 cup Worcestershire

2 cups chopped onion

1/4 cup minced chili pepper

2 tsp salt

3 tbsp. chili powder

1/2 cup cider vinegar

6 cloves minced or 3/4 tsp of garlic powder garlic

1/2 cup brown sugar

Directions:

Brew up enough coffee for 1 strong cup of black coffee.

Combine ALL ingredients in pot and simmer over low heat for 25-30 minutes. Stir frequently.

Puree in blender.

Store in refrigerator between uses

Cooking Tip - You can defrost meat at the last minute by placing meat in a plastic bag, then put it on top of an upside-down

aluminum pot. Fill another pot with room-temperature water, and set it on top of the meat for 5-10 minutes.

(https://www.rd.com/list/kitchen-hacks/)



Ingredients:

1 1/2 Lbs. Hamburger

2 Tbsp. Beef Soup Base

3 Cans Diced Tomatoes

1 Can Tomato Juice

1 large bag mixed vegetables

1 small bag corn

Directions:

Brown hamburger with soup base and spices. I add Chili powder, pepper, and cumin. Adding spices while browning the meat really brings out the flavors.

Drain the meat and save the drippings. Add about 5 ice cubes to the drippings and let sit for 5 minutes. The grease will harden and will be easily removed. Add the remaining stock back into the hamburger.

Add remaining ingredients and simmer. After about an hour taste the juice. Too much tomato taste...add beef soup base, Too much beef taste...add another can of diced tomatoes or a can of tomato sauce. Salt to taste.

Use salt sparingly in the beginning, because the soup base add a lot of salt by itself.

I also made it recently with a pound of hamburger and a pound of deer meat. That was good.

Simple quick and easy. Works wonders in a crock pot cooking on low all day.

Baking Tip - Set your timer for slightly less than called for time. Ovens work differently. It’s easier to save and

undercooked dish than an overcooked one. (Delish.com)

VEGETABLE SOUP BILL T.

Delish.com


WHARF CHILI LORI Z.

Ingredients: 2 lb. ground beef 2 green peppers, chopped 1 large onion, chopped 2 Tbsp hot sauce 1 cup ale 2 Tbsp cumin 1 tsp garlic powder 1 tsp fresh grated/diced garlic 3 Tbsp chili powder 1 tsp cayenne pepper ½ tsp each salt and pepper 2 cans (14.5 oz.) diced tomatoes 1 can (8 oz.) tomato paste 1 can (16 oz.) kidney beans 1 can (16 oz.) baked beans ½ cup brown sugar 2 fresh, seeded, diced jalapeño peppers (optional) for spicy chili Directions: Brown ground beef over medium heat and drain grease. Add green peppers and onions and sauté until soft. Add the next 8 ingredients (through salt and pepper). Stir well. Add tomatoes and tomato paste. Drain and rinse kidney beans and add. Add baked beans and brown sugar. Simmer 30 minutes or longer, stirring occasionally. Notes: What to do with the rest of the bottle of ale? You decide. This is fabulous with fresh cooked cornbread. Also the flavor gets even better the next day. Source: From a Martha’s Vineyard cookbook, edited slightly for our tastes.

This one got voted crowd favorite at a contest at NSWC PCD 2017!


Ingredients:

1 Box Tri color rotini, cooked according to directions

1 pkg grape tomatoes, cut In half

1 pkg cube cheese, cut in half

Sm can black olives sliced

½ cucumber cut into bite size pieces

¼ red onion cut into bite size pieces

1 yellow bell pepper cut into bite size pieces

Salt and Pepper

1 bottle Zesty Italian salad dressing

Directions:

Cook rotini to package directions, drain and rinse in cold water. Combine rotini with tomatoes, cheese, olives, cucumber, onion and bell pepper. Add ¾ bottle of Zesty Italian and salt and pepper and mix. Add more dressing if needed. *I suppose it’s vegetarian, but certainly not gluten free!

Cooking Tip – To grate soft cheeses, freeze the cheese for 30 minutes.

ZESTY PASTA SALAD KRISTIN P.


Ingredients:

2lbs Ground Turkey

2 Med White Onions finely chopped

4 tsp garlic powder (separated 1 for turkey and 3 for chili)

2 Tbs canola or vegetable oil

~ 6 cans beans (great northern, 2 x cannellini, navy, pinto, black)

3 cans chopped green chilis

1 can chopped jalapenos

3 tsp salt (separated 1 for turkey and 2 for chili)

1 TBS ground cumin

1 tsp ground coriander

2 tsp ground oregano

1 tsp white pepper

1 tsp black pepper

1/2 tsp cayenne pepper

1 Jar smoked salsa verde (or around 1 1/2 cups)

~ 28 oz Chicken Broth

2 cups sour cream

1 cup heavy whipping cream

Salt and Pepper

WHITE CHILI THERRON T.

AWARD WINNING


Directions:

In a pan, lightly Brown the Turkey Meat and season to taste with garlic powder and salt (I use a little Olive oil due to the lean nature of the turkey meat).

Mix Turkey with all ingredients (except chicken broth, sour cream and heavy whipping cream) into an 8 qt. or larger slow cooker

Slowly add chicken broth until it cover all the other ingredients by about ½ inch

Cook on high heat for about 4 hours.

Reduce heat to medium

Stir in sour cream and heavy whipping cream. Cook an additional 30 minutes.

Best served with shredded pepper jack cheese and corn chips.

Hint - If you like your chili even more spicy during cooking add some additional white pepper and jalapenos to taste.

Approx. - 15 servings (~ 6 QTS)

I designed this recipe using multiple sources and combing tastes from other recipes. I created it specifically to enter into chili contests and it has not disappointed. My Chili has placed in

several contests and taken top spot twice.


Ingredients: 1 box pasta of choice (I use linguini or Fettuccini) 1 stick butter 1 qt heavy whipping cream ½ c Parmesan 1-2 cups Mozzarella Cheese (shredded) Optional (I use a California Blend): Broccoli Cauliflower Carrots Choose your meat(s): Smoked Sausage Chicken Shrimp Scallops Directions: Prepare meat in large skillet Add butter to skillet and melt Sautee any vegetables to desired tenderness Cook noodles of choice Add heavy whipping cream Add Parmesan Drain water from pasta and poor alfredo over Add mozzarella Add more parmesan to thicken sauce if needed Enjoy and then call 9-1-1. Great for leftovers.

Cooking Tip - As you cook, toss scraps, eggshells, and other garbage into a large countertop bowl. This will contain messes and

save time if a trash can isn’t readily accessible. (https://www.rd.com/list/kitchen-hacks/)

ALFREDO HEART ATTACK TERESA B.



Ingredients:

1 lb. hamburger – fry and crumble (could also use sausage)

1 can cream of celery (or mushroom) soup

1 can cheddar cheese soup

½ cup milk

1 can peas (drain)

6-8 oz. cooked egg noodles (or rotini)

Directions:

Mix it all together and dump in a sprayed 9x13 casserole dish

Crumble crackers on the top and dot with butter

Bake at 350° for 25-30 min.

Cooking Tip - Skip the pasta rinse. Rinsing noodles washes away flavor and the natural starch which helps sauce stick. It’s why some recipes suggest saving pasta water to use in sauce.


ANYTIME CASSEROLE CINDY O.



Ingredients:

1 1/2 (12 pack) of King's Hawaiian Original Rolls

1 lb. deli ham, shaved

2-3 cups Swiss cheese, Shredded (Mozzarella is good too)

2 sticks butter

1 1/2 tbsp. Dijon mustard

1 1/2 tsp. Worcestershire sauce

1 1/2 tsp. minced onion (dried)

Directions:

Melt butter and mix in mustard, sauce and onion.

Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact).

In a 9x13 pan, place bottom half of rolls and cover with ham and cheese.

Cover ham and cheese stacks with top half of rolls.

Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.

Refrigerate overnight. Cover with foil.

Bake at 350 degrees for 15-20 minutes (still covered) and, once finished, separate for serving.

Makes 12 servings.

Came from our own cookbook of our family favorites.

AUNT KATHY’S PARTY HAM ROLLS KATHY B.


Directions:

Heat stock in saucepan over medium-low heat.

In large skillet brown sausage. Remove from pan and set aside. Leave some drippings in pan for flavor, add EVOO, and sauté green and red bell peppers along with the garlic over medium-low heat. Add a bit of salt and pepper. Sauté for about 6-7 minutes, you want them to still have a bite. Remove from pan and set aside with sausage.

Add 1 tbsp. EVOO to pan and add rice. Add about 1 tsp salt and 1/2 tsp pepper. Stir and coat the rice in the oil for about 2 minutes over medium-low heat (just too lightly brown rice). Ladle about a cup of stock into pan with rice and stir. As soon as the liquid has absorbed into the rice, add another ladle, stir, repeat until stock is finished. Make sure to stir pretty consistently.

Add the Romano cheese, stir. Add the butter, stir until melted and incorporated. Add the sausage, peppers and garlic back in. You may need to add a few tbsp. of either stock or water is fine to get the right texture at this point.

Salt and pepper to taste. Stir in cilantro (or parsley) right before serving.

This recipe is from my sister-in-law (Jennifer B.) that grew up in the northeast. Protein and the veggies can be swapped out for a bunch of different

combinations. You can also substitute other cheeses. We have used a mild fennel sausage with mascarpone, steak with gorgonzola, chicken and peppers...

FAMILY RISOTTO RECIPE DOUGLAS B.

Ingredients:

• 1 lb. Shredded Chicken (or any kind protein you like)

• 1 tbsp. extra virgin olive oil

• 1 green bell pepper, diced

• ½ red bell pepper, diced

• ½ large onion, diced

• 2 garlic cloves, minced

• 1 tbsp. extra virgin olive oil

• 1 ½ cups Arborio rice

• 4 ½ cups chicken stock, low-sodium

• ½+ cup finely grated Romano cheese

• 2 tbsp. unsalted butter

• Salt & Pepper

• Cilantro or Parsley, chopped finely


Ingredients:

Basmati rice 3 tsp 2bay leaves ½ Tbsp black cumin 4 green cardamom) 2 lbs of chicken stew or Beef or mutton or whatever meat you

prefer. 1 Tbsp Maggi powder (chicken or beef) 1 Tbsp ground garam masala 1 Tbsp Kashmiri chili powder (not spicy at all) 1 Tsp red chili powder (spicy) 1 Tsp ground coriander powder 1 Tsp ground cumin powder ½ Tsp ground turmeric 1 Tsp salt ¼ Tsp citric acid powder.

BIRYANI MAROOF Q.


1Tbsp ginger paste 1 Tbsp Garlic paste 1 Tsp chaat masala 1 Tsp dry fenugreek (dry methi) ½ cup fried onion 2 pieces of green cardamom 2 bay leaves 2 pieces black big cardamom 2 star anise ½ Tsp whole black cumin 1 cup tomato puree Fresh chopped mint (half hand full) Fresh chopped cilantro 1 Jalapeno pepper (chopped) 2 Tbsp lemon juice (fresh squeezed)

1st pot:

Wash Basmati rice 3 cups few times and add in a pot with 10

cup water.

Keep on high flame, add 3 tea spoon salt. Add some parts of

Garam Masala (2 bay leaves, ½ T.S black cumin, 4 green

cardamom), turn flame little down while going to the following

steps in another pot but keep an eye. Stir one times slowly not

to break rice

2nd pot:

Wash 2 lbs of chicken stew (2-3 inch pieces) or Beef or mutton

or whatever meat you prefer.

Add the following to the meat, spices mostly available at Indian

or other Asian grocery stores: TableSpoon (TbS) Maggi powder

(chicken or beef), 1TbS ground garam masala, 1 TbS Kashmiri

chili powder(not spicy at all), 1 Teaspoon (TS) red chili powder

(spicy), 1TS ground coriander powder, 1TS ground cumin

powder, ½ TS ground turmeric, 1TS salt, 1/4TS citric acid

powder.


Add to meat: 1 TbS ginger paste (use blender), 1TbS Garlic paste

(use blender), 1TS chaat masala, 1 TS dry fenugreek (dry methi),

½ CUP fried onion, 2 pieces of green cardamom, 2 pieces bay

leaves, 2 pieces black big cardamom, 2 star anise,1/2 TS whole

black cumin, 1 CUP tomato puree, fresh chopped mint (half hand

full) also add full handful quantity of fresh cilantro, 1 cut up piec-

es Jalapeno pepper or any other pepper (spicy), 2 TbS lemon

juice (fresh squeezed).

Mix it all very well with meat what we added from step 2 to 5.

After well mixing add a minimum of 6 Table spoons of cooking oil

Keep an eye on the rice from step 2 of the first pot and add TbS

1-2 spoons of oil

Stir rice first pot few times and see if they are half cooked and

water is bubbling in it. Turn stove off.

Important step: The rice need to be taken out in steps with a

strainer and added to the 2nd pot where actual Biryani will be

cooked. Now, Add half of the rice (from first pot) and layered in

the second pot on top of meat (that is fully mixed with all spices).

Keep in mind that this is half of the rice from pot 1 and there is

still half left in first pot in water.

Add well Mix ½ cup yogurt into 2nd pot on top of rice layer (spicy

meat at bottom, then rice and then yogurt). Now add layers of

rest of the rice using a strainer from pot one to pot 2.

Sort of garnishing before full cooking: Add fresh cilantro, green

hot pepper, lemon, all cut into nice small pieces. Add 5 TbS fried

charred onion again on top, add orange food color in a small bowl

with some water and sprinkled this orange color on top of the rice

(can also add another color to make 2 colors in rice ). Now, add

3 TbS of clarified butter (Pure Ghee) all around over the rice in

the pot.

Turn flame medium and cover top with thick aluminum foil seal

BIRYANI (CONT.) MAROOF Q.


and put glass cover. Flame for only 7 minutes, check steam and

water drops on glass cover, now, keep it low for about 25

minutes, by now nice aroma should be coming out all around

kitchen. Turn flame off and check if rice is cooked well and they

should be separated from each other. Kings food Biryani is done

and ready for you to eat.

This recipe is non–vegetarian (there is a vegetarian version too)

I and my wife both cook this recipe

(every now and then or for invited guests),

it is a general (generic) form of Biryani out of several varieties.

Biryani and Pulao are the 2 most common guest dishes of the

South east Asia (entire Indian subcontinent). Both are rice dishes

with Basmati rice. There are at least 20 different varieties of

these dishes according to different provinces (states) of the

subcontinent. Further, Biryani has names associated with city

after city. I am providing a general Biryani dish that is generally

accepted by most. Most of the ingredients that are special can be

available at Indian stores in Bloomington, better price in

Indianapolis area or order on line. You can use meat of your

choice, mostly chicken, beef, or mutton is used. The history of

this dish goes back to the Moghul emperors time of Indian

subcontinent, Mughals introduce several other food dishes from

neighboring (Russia to Persia) countries blend with Indian spicy

food and their Indian methods for improvements. India was

famous in the world for spices and adding the right combination

in their cooked food. Columbus originally was in search of a new

route for spiceland of India and he discover America, that is

where the name of red Indians came from.


Ingredients:

Jack's Cheesy Breadsticks Crust or any plain pizza crust.

2 ½ oz. shaved parmesan cheese

1 oz. cream cheese

¼ stick of butter (salted)

4 oz. whipping cream

1 tbsp. minced garlic

2 cups diced chicken

1 package of real bacon bits or 6 slices of fried bacon

8 oz. shredded monetary jack cheese or any shredded cheese

Ranch Dressing

Directions:

Alfredo Sauce:

Cut cream cheese into small pieces. Pour whipping cream in a medium size pot and heat until warm. Add butter and garlic heating until melted. Bring to a boil whisking constantly. Add pieces of cream cheese and whisk until smooth. The whipping cream will boil over if you don't stir constantly. Turn heat down to medium and add parmesan cheese and stir until smooth. WHISK OFTEN, WHIPPING CREAM WILL BOIL OVER!!

If you find Jacks Cheesy Breadsticks, remove cheese and bake for approx. 5 minutes. Use temperature on package. If you use the plain crust bake for 5 minutes. Use temperature on package. Spread Alfredo sauce on crust. Top pizza with chicken and bacon, Jacks shredded cheese and monetary cheese and any other toppings you want on top. Top with ranch dressing, however much you desire. Bake at temperature according to package until cheese is melted and center is hot.

Cooking Tip - Salt is not just for cooking. When added to baked good it can bring out and accentuate more complex flavors. (Delish.com)

CHICKEN BACON ALFREDO RANCH PIZZA LORI K.

Delish.com


Ingredients: 12 corn tortillas cut into strips or small wedges 1 can of red chile sauce (can use enchilada sauce or salsa verde) 1 red onion chopped Oil Salt 1/2 cup cotija cheese (can substitute with shredded Monterey Jack

or Colby) 3-4 eggs Optional Add-ons A protein like chicken or chorizo Refried beans Crema Mexicana or sour cream Cilantro, chopped Sliced Avocado or guacamole Directions: Heat the oil on medium high or high and when the oil is hot, add the tortillas. Fry until tortillas are golden brown, then remove the tortillas and drain oil on paper towel. Remove excess oil from pan (leave about 2 Tbsp.) and bring to high heat again. Add the salsa and cook until warm. Add the fried tortillas and onions to the salsa. Ensure all the tortillas are well coated and add eggs. ***can also fry the eggs separately and serve on top of chilaquiles*** Once eggs are fully cooked sprinkle cheese all over and turn off heat. Let cheese melt and serve. Can be served with refried beans, sour cream, avocado and cilantro. Serving is about 4.

This is a pretty traditional Mexican breakfast. A great way to use left-over tortillas and salsa. When I visit my parents this is basically

my breakfast every day.

CHILAQUILES (pronounced CHEE-LAH-KEE-LESS ) CYNTHIA G.


Ingredients:

2 ½ cups Bread Cubes

8 oz. of Shredded Cheddar Cheese (a little more never hurts)

2 lbs. Sausage (Jimmy Dean Regular is best )

4 eggs

2 ½ cups Milk

1 can Cream Soup (I’ve used potato, chicken, and some like mushroom)

¾ tsp. Dry Mustard

Directions:

Place bread cubes in lightly greased 9x13 baking dish and sprinkle with cheese. Cook sausage till brown stirring into crumbles and drain. Spread sausage over cheese. Combine eggs, 2 cups milk, and dry mustard powder, mixing well. Pour mixture over sausage. Cover and refrigerate overnight (6-8 hours). Combine soup and ½ cup milk in the morning and pour over the casserole. Bake uncovered at 325 degrees for 60 minutes.

Source: Passed down to me from my mom, known best as Mamaw Wilma by our girls and now their families

This is what we have every year on Christmas morning as a family, it is easy and everyone’s FAVORITE.

CHRISTMAS MORNING BREAKFAST CASSEROLE ANGIE L.


“Feinkochen” means omelet in Yiddish. My great grandmother was the first one who started making these flat eggs for my grandpa then he spiced them up

when he started cooking them for himself and me.

GRANDPA’S GARLIC FEINKOCHEN EGGS ELLEN L.

Utensils Needed:

Small bowl

Fork

Spatula

Frying pan

Stove

Ingredients:

1-2 eggs

Garlic powder

Onion powder

Butter

Directions:

Place small bowl on counter and crack 1-2 eggs into bowl.

Add a pinch of garlic powder and a pinch of onion powder to your bowl. My grandpa used to go heavy on the garlic powder hence the name “garlic” was added to the name of the recipe.

Wisk the mixture together until the garlic and onion powder are totally mixed through.

Place frying pan on one of the burners of the stove. Heat burner on medium-high heat. Cut of a slice of butter and place the butter slice onto the frying pan. Allow the butter slice to melt fully and spread evenly across the pan.

Pour egg mixture into the frying pan. Pick up your spatula. As the egg starts to cook, tap the egg anywhere air bubbles form. Try to keep the egg as flat as possible while cooking. Cook egg on this side until the edges turn golden brown (as shown in picture).

Pick up the egg with your spatula and flip it over to the other side. It should only take about 30 sec- 1 min for this side to be fully cooked so don’t leave it to cook too long. The egg will be fully cooked when the egg is the same golden brown as the edges were. Flip the egg back over to check color every 30 sec or so. Once both sides of the egg are golden, it is finished and ready to be served and eaten!

Source: Family Recipe


Ingredients:

4 Chicken breasts (1 1/4 lbs.)

Salt & Pepper to taste

3 tsp. Olive Oil

1/4 cup Onion finely chopped

3 cloves Garlic, minced

1 cup Chicken Broth

2 tsp. flour

2 tbsp. Fresh Dill, chopped

1 tbsp. Lemon Juice, 1 medium lemon will have 2-3 tbsp. of juice

Directions:

Pound chicken to tenderize.

Season chicken breasts on both sides with salt and pepper

Heat half of the oil in sauté pan on med high. Add chicken and sear both sides (3 minutes per side). Transfer chicken to pan. Lay some foil over chicken to reduce cooling and drying

Reduce heat to medium. Add remaining oil.

Add onion and garlic sauté for 1 minute.

Whisk broth, flour, lemon juice and half the dill in bowl and then add to sauté pan. Keep whisking until slightly thickened. (3 minutes)

Return chicken and any juices that flowed out of the chicken. Reduce heat and simmer until chicken is cooked through (4 minutes) - Transfer to a warmer

Season sauce in pan with salt and pepper and spoon over chicken

Garnish with remaining dill

Serve over noodles or rice

Did you know? You can use pizza wheels to chop herbs. Roll over herbs like parsley and cilantro with a pizza wheel for quick and

safe slicing. (https://www.rd.com/list/kitchen-hacks/)

GREEK LEMON DILL CHICKEN STACY B.



Ingredients: 1 lb. ground venison 1 lb. breakfast sausage 2 eggs 2 Tbsp. milk ½ cup rolled oats 1 small onion Seasoned salt Pepper Sauce: 20 oz. can pineapple chunks 15.25 oz. can sliced peaches 1 cup sugar 2 Tbsp. cornstarch ¾ cup vinegar 1 Tbsp. soy sauce ¼ tsp. ginger 1 chicken bouillon cube 1 green pepper, diced Directions: Mix venison, sausage, eggs, milk, oats, onion, seasoned salt and pepper. Shape into 1 ½ inch meatballs and fry in a greased skillet. For sauce, drain fruit juices into a large measuring pitcher and add enough water to make 2 cups of liquid. Set fruit aside to use later. In saucepan, combine fruit liquid, sugar, cornstarch, vinegar, soy sauce, ginger, and bouillon cube. Bring to boil, stirring constantly. When sauce is thickened, pour over meatballs and simmer for 30 minutes. Add pineapple, peaches and green pepper then simmer another 30 minutes. Serve over rice.

Baking Tip - Take cookies out of the oven a little early. They w ill continue to bake on tray, but it can prevent overbaking or burning.”

HAWAIIAN VENISON MEATBALLS LORI G.


Ingredients:

Simmer:

4 cups canned tomatoes

2 cups chicken stock

1 Tbsp chopped parsley

1 large onion, chopped

1 clove garlic, minced

1 Tbsp Worcestershire sauce

2 Tbsp salt

Pinch of basil and thyme

1 lb. mushrooms

4 cups shredded chicken.

2 Tbsp flour

1 cup light cream

¼ lb. grated cheddar cheese

Butter

Salt and Pepper

Directions:

When ready to serve, thaw sauce. Cook 1/2 lb. spaghetti till just tender. Toss with sauce. Turn into 8 to 10 C casserole sprayed with Pam. Sprinkle top with another 1/4 lb. cheddar. Cook in moderate oven (350) until bubbling, about 45 minutes. Makes 8 servings.

OK I confess, I’ve never made this– I was always kind of intimidated by it. But is one of my favorite dishes that

mom used to make-it is really good.


HELEN’S FAMOUS SPAGHETTI AND CHICKEN PROVINCIAL KATHY B.


Ingredients:

1 lb. Sausage

6 Slices White Bread

1 cup Cheddar Cheese

6 Eggs

2 cups Milk

1 tsp Salt

1 tsp Pepper

1 tsp Dry Mustard

Directions:

Cook sausage and drain. Cube bread and place in bottom of greased 9x13 pan. Spread sausage over bread and spread cheese over sausage. Beat eggs, milk, and seasoning and pour over.

Bake at 350 for 45 minutes.

Cooking Tip - Use a mason jar ring for perfectly round fried eggs. Spray the rings with cooking spray and place the rings on

the pan. Slowly drop one cracked egg into each ring and cook for about 5 minutes for a medium yolk. Use tongs to remove the rings from the pan. (https://www.rd.com/list/kitchen-hacks/)

HOLIDAY MORNING SAUSAGE & EGG CASSEROLE SANDY Z.



Ingredients: 1 lb. Spaghetti pasta 2 Tbsp. Olive Oil 1 medium Onion, sliced 2 cloves Garlic cloves, sliced 4 oz. (approximately 5 cups or half a bag Spinach) 1 cup Hummus, plain 1/2 cup Pasta water 1 Lemon Juice & Zest 1/4 cup chopped Basil, fresh 1 pinch Red pepper Directions: Cook Spaghetti pasta according to directions. SAVE 1 cup of pasta cooking water. Drain pasta and return to pot to keep warm. Optional: Can us angel hair pasta instead of spaghetti. Sautee onions for 5-7 minutes until fragrant and softened. Add garlic and cook for 30 seconds or until fragrant. Add spinach a half full at a time and cook until slightly wilts. Optional: We actually use a whole bag of spinach for more greens in the meal. It doesn’t affect the flavor at all. Add hummus, about 1/2 c pasta water, lemon juice and the lemon zest. Stir until creamy sauce forms. Add more pasta water to thin the sauce as desired. Add the cooked pasta to the skillet, turn off the heat and toss together. NOTE: If you forget to save the pasta water you can use regular water. Top with basil and crushed red pepper. *can serve with parmesan cheese on top. Yeilds 8 servings.

This Hummus Pasta recipe has become one of our favorite pasta dishes. We needed to use up some homemade hummus before it went bad so we looked up some recipes that used hummus. We picked this one and we

were very pleased with how it turned out. We have made this dish multiple times since then.

HUMMUS PASTA DEREK W.


Ingredients: One pound shredded mozzarella cheese Boil 8 strips of lasagna noodles, drain, and stir in butter Brown: 1 pound hamburger 1 tsp garlic salt 1 tsp minced onion Mix with above: 2 cans tomato sauce (15oz each) 1/2 tsp oregano 1/2 tsp garlic salt Pinch allspice 1/2 tsp salt 1/2 tsp pepper Mix: 8 oz. softened cream cheese 2 beaten eggs 2 Tbsp milk 1/2 cup parmesan cheese 2 Tbsp parsley flakes 1/2 tsp pepper 1 pound mozzarella cheese Directions: Cover bottom of 9x13 pan with noodles then layer 1/2 hamburger mixture, 1/2 cream cheese, 8 oz. mozzarella cheese and repeat the four layers. Bake at 375 degrees for 30 minutes. You can make this a day ahead and refrigerate.

This recipe is one of my family’s favorites.

LASAGNA JANNA F.


Ingredients:

Chicken tenders (boneless, unbreaded type)

Dry ranch dressing

Bacon, cooked crisp and crumbled

Zucchini, sliced thin

Shredded parmesan cheese

Shredded mozzarella cheese

Directions:

Line a 9x9 pan with approximately 8 chicken tenders in a single layer. Sprinkle with dry ranch dressing. Layer with sliced zucchini and crumbled bacon (for a 9x9 pan I use 3-4 slices of bacon). Cover with parmesan and mozzarella cheese. Bake at 375 degrees for approximately 40 minutes.

This recipe can be easily adapted to the number of people you need to feed!


Cooking Tip - You can save time cutting cherry tomatoes by finding two similarly sized storage container lids. Place cherry tomatoes on top of one, then firmly hold the other lid on top of the tomatoes. Use a very sharp knife to slice through the entire

bunch at once. (https://www.rd.com/list/kitchen-hacks/)

LOW CARB BAKED CHICKEN ZUCCHINI WITH BACON MELINDA H.



Ingredients:

1.5 lbs. lean ground beef

1 small white onion, chopped (you can substitute with onion flakes)

3 cloves of garlic, minced

7.5 cups (low sodium) chicken broth

3 chicken bouillon cubes

1 cup grated or shredded carrots

1.5 tsp. basil

2 cups milk

24 oz. cubed Velveeta cheese

2 cups macaroni noodles

Directions:

Fry the ground beef in a large skillet until browned.

Drain fat/grease from ground beef and add onion and garlic to the skillet.

Sauté together until well blended and onions are translucent.

In a separate pot bring the broth and bouillon cubes to a boil.

Add macaroni and carrots, cook until done.

Add ground beef, basil, and cubed Velveeta to pot.

Once cheese is melted stir in milk.

Perfect hearty soup for a cold fall or winter night!

MAC AND CHEESEBURGER SOUP SUMMER H.


Ingredients:

Filling:

2 lbs. raw beef and pork cubed or diced small

1 cup onion (chopped)

2 cups potatoes (diced)

1 cup rutabaga (diced)

Carrots can be substituted for half the rutabaga if desired

Salt and pepper to taste

Butter if meat is lean

Crust:

2 cups flour

½ cup lard

¼ cup suet (grated)

Water to texture

Directions:

Mix flour, lard, and suet until particles are pea size. Add enough water to make dough stick together. Generously flour a flat surface, roll dough and cut into 8” or 9” circles. Place filling on half a crust circle, dot with butter, and then fold over crimping edges together to seal. An egg wash may be brushed onto the top crust if desired. Bake one hour at 350 to 375. Pasties can be half-baked and frozen. Bake frozen pasties same as fresh.

Source: From the United Methodist Women of Newberry, Michigan

Baking Tip – Flour your work surface, knife, cutters and rolling pin before rolling and cutting dough.

MARY’S MUM’S PASTY RECIPE BRUCE E.


Ingredients:

1 ½ lbs salmon filet

2 Tablespoons shiro miso paste

2 Tablespoons mirin

1 Tablespoon low sodium soy sauce

1 Tablespoon grated fresh ginger

A few drops of hot pepper sauce

Directions:

Mix all together and put on top of 1 ½ pounds of salmon filet

Broil 3-4 inches from the heat for 6-8 minutes

TO MAKE WITHOUT AN OVEN

Cook the sauce on the stove

Put salmon in skillet, put some sauce on top and cook for about 2 minutes with a cover on the pan, turn the salmon over, put sauce on it, and cook for 2 minutes with the cover on. Turn off the heat and leave the salmon in the pan for another 2 minutes. This works with skinless salmon filets. You may have to adjust the time for your stove.

Once a week Salmon - Aunt Jean.


MISO GLAZED SALMON KATHY B.


Ingredients:

1 1/2 lbs. ground beef

3 Tbsp. flour

2 - 16 oz. cans diced tomatoes

1 small onion, chopped

1 1/2 tsp salt

1/4 tsp pepper

1 1/2 tsp oregano

1/2 tsp garlic salt

8 oz. package lasagna noodles, cooked and drained

1/2 lb. mozzarella cheese, or more

1/2 cup parmesan cheese

Directions:

Cook meat until all pink is gone. Add flour and mix well. Add undrained tomatoes, onion and seasonings. Cook slowly for 15 minutes,

Stirring occasionally. Place alternate layers of noodles, meat, and cheese in 13 x 9 inch baking pan, ending with cheese.

Bake at 375 degrees for 25 minutes.

I do not know where my mother got this recipe, but I had hand written it when I was young. It is one of my favorite lasagna

recipes.

MY MOTHER’S LASAGNA RECIPE JANICE J.


Ingredients:

4 lb. beef tenderloin

4 tsp whole black peppercorns

4 tsp whole white peppercorns

4 tsp whole green peppercorns

4 tsp coarse salt

6 Tbsp Dijon mustard

4 Tbsp melted butter

2 cups cleaned chopped parsley

Directions:

Grind peppercorns, add salt

Put parsley, mustard, butter in food processor, pulse till mixed. Add salt, pepper, pulse to mix.

Remove tenderloin from packing, rinse w/cold water and pat dry w/paper towels. Place meat on rimmed baking sheet covered with foil. Rub mixture on all sides of meat, cover with foil, and place in fridge overnight.

Take out of fridge 30 minutes before you are going to cook. Preheat oven to 450 degrees. Line the inside and top of a broiler pan with foil, cut slices in the foil where the slits are in the broiler pan. Roast till rare (120 degrees in the center). Let stand 10 minutes before carving.

This is the original recipe; lately I’ve decreased the pepper load by 1/2, for sensitive stomachs. For larger or smaller tenderloins, do the math :)


PEPPERED BEEF TENDERLOIN KATHY B.


Ingredients: ½ lb ground beef (I used 85% lean) 1 clove garlic ½ red onion (¾ goes to taco meat, ¼ goes to salsa) 2 leaves iceberg lettuce 1 Tbsp neutral-flavored oil (vegetable, canola, etc) Mexican cheese 3 cups cooked Japanese short-grain rice (I cooked 1.5 rice-cooker-cups (240 ml uncooked rice *See Notes) Taco Seasoning 1 Tbsp chili powder ¼ tsp garlic powder ¼ tsp onion powder ¼ tsp crushed red pepper flakes ¼ tsp dried oregano ½ tsp paprika 1 ½ tsp ground cumin 1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) 1 tsp freshly ground black pepper Salsa ½ tomato 5 strands cilantro ½ lemon Directions: Gather all the ingredients. Taco Rice Ingredients

OKINAWAN TACO RICE MONICA Q.


My family has taco rice at least once a week. It reminds us of the wonderful

time we spent in Okinawa, Japan while we were stationed there.

Another plus is that it is super quick and easy to make.

Make Homemade Taco Seasoning Combine all the ingredients for taco seasoning in a mason jar (or a plastic bag) and shake well to mix together. Taco Rice: Cut ingredients Mince the garlic clove and set aside (we will use this for stir frying with meat). Mince the red onion. Cut the tomato into small cubes (you need about half tomato, although it’s shown as a whole tomato here). Chop cilantro into small pieces. Combine chopped red onion, tomato, cilantro in a medium bowl and squeeze half of the lemon into the bowl. Mix well together. Cut the iceberg lettuce into thin strips. Make Taco Meat Heat the oil in a large frying pan over medium heat. Cook the garlic cloves until fragrant. Then add the red onion and sauté until coated with oil. Add the ground beef and break into small pieces using a spatula. Add 4 tsp Taco Seasoning (Roughly 2 tsp for every 1/4 lb) and combine well with the meat. Turn off the heat. Assemble the Taco Rice Bowl Serve the steamed rice on a plate/bowl. Put the ground beef on top. Then top with cheese, lettuce, and tomato salsa as much as you like. Serve with extra salsa and enjoy! Recipe Notes: Steamed Rice: 1.5 rice cooker cups (240 ml) yields roughly 3 American cups. Taco Seasoning: This taco seasoning recipe is from All Recipes. ** Can be adjusted to Vegetarian Friendly! Okinawan Taco Rice, a simple mashup of taco fillings and Japanese white rice. It's a satisfyingly, unique comfort food that's quick to make for a weeknight dinner! Cuisine: Japanese Servings: 2 Source: (https://www.justonecookbook.com/taco-rice/)

https://www.justonecookbook.com/taco-rice/


Ingredients: LASAGNA: 4 cups Spaghetti Sauce (Ragu Chunky is great) 12 uncooked lasagna noodles 2 eggs, slightly beaten 1 (32 oz) container Ricotta Cheese (best) or you can use cottage cheese 1 cup shredded Mozzarella Cheese ½ cup Grated Parmesan Cheese 1 (10 oz) canned spinach (drained) or use frozen (thawed, drained) 1 (3.5 oz) pkg. HORMEL Pepperoni Slices Topping (optional) : In small bowl, mix together 1 cup shredded mozzarella cheese and ½ cup grated Parmesan cheese. Set aside. Directions: In large bowl mix together the ricotta cheese, eggs, mozzarella, Parmesan, and spinach. Over bottom of 2-qt glass rectangle-baking dish spread 1 cup of the sauce. Place 4 uncooked noodles, side by side, over sauce. Spread 1/3 cheese mixture over noodles. Spread 1 cup of sauce over cheese. Arrange 1/3 pepperoni slices (18) over sauce. Place 4 noodles over pepperoni. Repeat layers twice, ending with pepperoni. To Oven Bake: Heat oven to 350 degrees. Cover lasagna tightly with aluminum foil. Bake 1 hour. (Optional: Remove foil; Sprinkle Topping over lasagna. Bake an additional 5 minutes until cheeses melt) Remove from oven; let stand at least 10 minutes before cutting. Cut into squares and serve. Everyday Hints: Best when cooked a day ahead and reheated thoroughly before serving. Double the recipe and make 2 lasagnas at once. After baking, wrap and freeze extra lasagna in serving-size portions.

This recipe was provided by a neighbor, Lynn H., when my father-in-law passed away in 1996. I’ve altered the recipe ever so slightly. This has been

a favorite with our family and with my co-workers ever since then.

PEPPY SPINACH LASAGNA JANET Q.


Directions:

Preheat a waffle iron according to manufacturer’s instructions

Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.

Stir the flour mixture and ¼ cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until mixed. Fold in the remaining egg whites. Make waffles according to manufacturer’s instructions.

To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

**Vegetarian Friendly!

Source: This came from a book however; my mother-in-law switched out a few items to make it her own.

We started making these on cool crisp mornings during the fall and around Thanksgiving as a family.

PUMPKIN WAFFLES WITH APPLE CIDER SYRUP LISA M.

Ingredients:

Waffles:

2 ½ cups all-purpose flour

4 tsp. baking powder

2 tsp. cinnamon

1 tsp. ground allspice

1 tsp. ground ginger

½ tsp. salt

¼ cup packed brown sugar

1 cup canned pumpkin

2 cups milk

4 eggs, separated

¼ cup butter, melted

**Optional substitutions:

3 tsp. pumpkin pie spice

1 tsp. ground ginger

½ tsp. ground nutmeg

Apple Cider Syrup:

½ cup white sugar

1 Tablespoon cornstarch

1 tsp. ground cinnamon

1 cup apple cider

1 tablespoon lemon juice

2 tablespoons butter


This will require you to have a Smoker. I have a Temperature Controlled Pellet Smoker. Temperature control is half of the battle. You will obviously have to know how to use whatever type of Smoker that you own. There are a lot of different smokers out there, and this is just how I prepare my Pork for the Smoker.

Ingredients:

1 Large Pork Shoulder

A Meat Thermometer

Your Favorite Pellets or wood chips for smoking

Ingredients for Injection Sauce:

1 large Meat Syringe

1 lb of Butter

½ Shot of Kentucky Bourbon, Your Choice

1 tbsp of Garlic Powder

1 tbsp of Raw Honey

1 tsp of Liquid Smoke

1 tsp of Balsamic Vinegar

Optional: 1 tbsp of Brown Sugar

Directions:

Do this the night before,

Slowly melt the Butter, do not boil it, and the rest of the sauce ingredients together and stir to well mix everything.

Place the pork Shoulder in a pan, I also put the shoulder in an open 1-gallon Zip-Lock bag, this will catch the Butter that comes back out of the meat.

Stir the butter mixture again and fill the Meat Syringe all the way up.

SMOKED PORK SHOULDER BOBBY B.


Many years ago my father, Morris, who retired from Crane 25

years ago, started smoking shoulders. This was originally started

for us to find a way to duplicate the way Starnes BBQ house in

Paducah, KY would fix their shoulders. Since then, my brother

Jimmy, and I have created our own BBQ Sauce and methods of

smoking meats, you can even smoke Turkeys this way too. For

Larger Shoulders and Hams with the leg bones still in, we extend

the process to 24 hours, and baste them with our signature BBQ

sauces, they still get injected with the Butter too.

Insert the needle all the way in and as you are pushing the plunger, start pulling the needle out. This can be messy, as some of the butter mixture will squirt back out, hence the Gallon bag. Inject the shoulder in as many places as you can, this will take about ½ of the mixture.

Wrap the shoulder tight and set in the fridge until the next morning. Save the leftover mixture to re melt and baste the shoulder with while on the smoker.

The next morning really early, Like 5:00 am:

Take the shoulder out and place it on the smoker.

If you have a smoker that is temperature controlled, turn it on and set it for 275 degrees F.

Melt your left over Butter mixture and baste the shoulder every time you turn it over. I turn it every hour or so.

When the internal Temp of the Shoulder reaches 170 degrees F, five to seven hours, wrap it up in aluminum foil, and continue to smoke until it reaches 200 degrees F.

After that, turn the smoker down to the lowest temperature it will go, and maintain until full 12 hours has elapsed. My smoker will go down to 180 degrees F.

Now you can shred it and dig in. If you like, You can bake some potatoes on the smoker with the Pork and have your dinner done all at once. Potatoes might take a couple of hours at those low temps.


Ingredients:

1 lb. Ground beef

Onion

Taco Seasoning

1 head of lettuce

Green onion

1 bag shredded mild cheddar cheese

1 tomato

1 bag Taco or Nacho Cheese Doritos

1 bottle of Western French Dressing

Directions:

Brown beef and season with onion, taco seasoning and salt & pepper to taste. Shred lettuce into small pieces and toss with chopped green onion in large bowl. Add chopped tomato, crushed Doritos, shredded cheese, meat and stir. Gradually pour in salad dressing and mix thoroughly. Serve immediately.

Source: The Western salad dressing is the key ingredient. Years ago the recipe appeared right on the bottle which is where I got it!

This is a family favorite and potluck favorite. I have a giant red serving bowl that has appeared at many Crane potluck lunches over the years. I usually serve as a side but our family likes it

enough to eat as the main course.

TACO SALAD GARRY DIANE AND STEPHEN B.


THREE ENVELOPE PICANTE ROAST BEEF AND LEFT OVER SLIDERS WITH CARAMELIZED ONION

LORI G.

Ingredients:

3-5 lb. beef chuck roast (or other braising roast)

1 cup water

One envelope dry onion soup mix

One envelope dry Italian dressing mix

One envelope dry brown gravy mix

1 (8 oz) jar Pace Original Mild Picante Sauce

1 Tbsp canola oil

1 Tbsp butter

1 sliced red onion

Swiss Cheese slices

Directions:

Whisk together the water with ingredients from all 3 of the envelopes. Pour about 1/4 cup of the liquid on the bottom of the crockpot, place the roast on top. Don't be tempted to season the roast. There is plenty of salt and other seasonings in these envelopes.

Pour the remaining liquid mixture all over the top and all around the roast. Pour the jar of picante sauce on top of the roast, cover and cook on low for 8 hours, or on high 4 to 5 hours.

To thicken gravy, remove the roast and tent with foil to keep warm. Carefully transfer the contents of the crockpot to a saucepan and stir in a slurry of one tablespoon of cornstarch with just enough water to loosen. Stir into the sauce, bring up to a boil, reduce and simmer until thickened.

To Make Sliders from any left overs: Preheat oven to 400 degrees F. Butter the insides of dinner rolls and toast, butter side down, on a baking sheet in the oven just until warmed through and browned on the bottoms. Meanwhile in a skillet, caramelize a sliced onion in a tablespoon of canola oil and one tablespoon of butter. While onions are browning, use the lowest setting on the microwave to gently warm the leftover beef, just enough to take the chill off. Use a fork to shred the meat. Place a scoop of beef on the bottom half of dinner rolls, then top with caramelized onion, and some finely shredded Swiss cheese. If you like, stack all the sliders back on the baking sheet and cover the whole pan tightly with aluminum foil. Return to the oven just long enough to melt the cheese. Stack the sliders on a platter and serve with condiments at the table.


Ingredients:

1 cup chopped cooked turkey

2 eggs (boiled)

¼ cup pickle relish

¼ sour cream

¼ mayonnaise

1 tbsp. honey

1 tbsp. sugar

1 tbsp. mustard

Dash of salt & pepper

1 celery stalk, chopped (optional)

¼ cup chopped apples

Directions:

Mix all ingredients but the turkey, stir well. After stirring add turkey. Enjoy on sweet rolls or lightly toasted bread.

Did you know? I t’s said that the Romans found the British drinking cider in 55 BCE. Europeans brought the tradition to the New World, where cider was such an important beverage that the trees

Johnny Appleseed was planting were actually for cider making. (https://www.mentalfloss.com/article/71273/origins-15-holiday-foods-and-drinks)

TURKEY SALAD LORI K.

https://www.mentalfloss.com/article/71273/origins-15-holiday-foods-and-drinks


Ingredients:

1 lb. sausage (can use spicy sausage if desired, my favorite!)

1 pkg. Hidden Valley ranch

1 pkg. Won-ton wraps (found in produce section)

8 oz. sour cream

2 cups shredded cheddar cheese

Directions:

Brown sausage: Drain. To get it finely ground, run through food processor. Mix sour cream, Hidden Valley ranch, cheddar cheese and sausage. On large cookie sheet, lay out twelve won-ton wraps. Using a teaspoon, place spoonful in center of each wrap. Pull up four corners of wrap and pinch together. Put into min-muffin tin. Bake for about 15 minutes or until golden at 350 degrees. Repeat until all wraps are used. Enjoy shamelessly!

Recipe is from a family friend and published in a school cookbook!

WON-TON WRAPS KYLE W.


YOOPER PASTY ERIC C.

Ingredients: Cottage Cheese Crust: 4 Cups Flour 1 lb Cold Margarine/Butter 1 lb Cottage Cheese Extra Flour for Rolling Dough Traditional Lihapasteijat Crust: 1 Cup Lard (or Margarine) 1.5 Cups Boiling Water 1 tsp Salt 4.5-5 Cup Flour Extra Flour for Rolling Dough

Filling: 1 lb Lean Ground Beef 1 lb Ground Pork 1.5 lbs Potatoes 1 Onion 1-2 Rutabagas (Optional) 2-4 Carrots 1 Stick Butter Salt Pepper

Directions: Make the crust (Cottage Cheese): Using a pastry cutter, cut margarine/butter into the flour until you get pea sized pieces and the dough holds together lightly, similar to a pie crust. Add the cottage cheese and mix thoroughly, pour out dough and knead until it is no longer sticky but holds together. If it is falling apart add a sprinkle of water, if it is too sticky knead in some flour. Form a ball, wrap in plastic wrap and chill for an hour. Make the crust (Traditional): Add the boiling water to the lard and salt. Once lard is melted add the flour and mix thoroughly. Pour out the dough and knead until it is no longer sticky but holds together. If it is falling apart add a sprinkle of water. If it is sticky knead in some flour. Form a ball, wrap in plastic wrap and chill for an hour. Make the filling: Peel and dice or slice the potato, onion, rutabaga, and carrot. Size is your preference, generally between ¼” and ½” pieces, however everything should be approximately the same size to cook at the same rate. Mix together in large bowl. Add ground beef and pork and mix until the meat is well distributed. Hands work best for this.


Assembly: Preheat the oven to 350 degrees. Take the pastry dough out of the refrigerator and split into 8 equal balls of dough. Roll each ball into an 11” long oval, roughly an eighth inch thick. Place approximately 1 Cup of filling on one half of the oval an inch from the edge. Sprinkle with salt and pepper. Place 1 tbsp. of butter on top of the filling. Carefully fold the opposite end of the oval over the filling and crimp the edges by rolling the edges together. Then cut 1-2 small slits on the top to vent. Move the pasty to a parchment lined pan with a raised edge (some pasties leak). A spatula can be helpful to ensure the dough doesn’t break, especially if using the cottage cheese style dough. Repeat for other pasties, adjust filling as needed to ensure there isn’t leftover filling or dough as you progress. Bake for approximately 1 hour or internal temperature reaches 165 degrees F. Allow to rest for 5 min, then enjoy! Pasties can be eaten hot or cooled to room temperature, and they freeze very well if wrapped in freezer paper inside a plastic baggie.

Source: The recipe below is a bit of a mix between two Finnish versions: one from The Great Scandinavian Baking Book by Breatrice Ojakangas (Lihapasteijat) and the second via my grandmother.

Staple food of immigrants that worked in the mines of northern Michigan, the pasty is an all-in-one meal that you can now find just about anywhere in the Upper Peninsula. Walk into most grocery stores, especially in the

Keeweenaw and you can walk out with one ready to eat, just like you can get a rotisserie chicken anywhere else. My grandmother’s recipe

substitutes cottage cheese and butter in place of the lard and hot water in the traditional crust. To me the cottage cheese creates crisper crust

compared to the traditional lard based crust, but I included both versions below for completeness. A shortcrust pastry dough would also work, and

is the standard for Cornish style pasties. These days there are many types of crust and fillings, so feel free to play around with the recipe and create

something new.


ide Dishes


Ingredients:

1 cup orange marmalade

2 cups orange juice fresh or frozen, if using frozen concentrate I omit the sugar.

1 cup brown sugar

2 (12 ounce) packages of cranberries

Directions:

Stove top:

Combine juice and sugar in a sauce pan

Bring to a boil

Add cranberries

Bring back to a boil

Reduce heat to a simmer. I tend to put it on low, add lid

Simmer until cranberries pop and sauce thickens,

Remove from heat stir in marmalade,

Put into preferred dish, Cover and Chill for at last an hour, I prefer overnight.

Crockpot:

Add juice, sugar and cranberries to crockpot, cook for at last eight hours or overnight on low

Turn off crockpot stir in marmalade, put into preferred dish, cover and chill until ready to serve.

**Vegetarian Friendly!

Source: Started from my neighbors, Cynthia P.

I came up with this recipe over the last six years, cranberry sauce is my husband’s favorite Thanksgiving dish, and I don’t want to serve canned

cranberry sauce. I started using my neighbor’s recipe, but she uses pineapple and white sugar, and since I am allergic to pineapples I switched it out for orange juice and marmalade. Started making it because it was

my husband’s favorite side dish.

AMBER’S CRANBERRY SAUCE AMBER L.


BROCCOLI CASSEROLE MATTHEW M.

Ingredients:

1 package of frozen broccoli (cooked and drained)

1 egg

½ cup mayonnaise

1 can cream of mushroom soup

1 small onion diced or grated

½ cup grated cheddar cheese

½ box of townhouse crackers

½ stick of melted butter

Directions:

Preheat oven to 300

Cook and drain 1 package of frozen broccoli

Combine sauce and broccoli in casserole dish

Bake for 30 min

Remove from oven and apply cracker topping

For topping:

Crush ½ box of townhouse crackers

Mix with ½ stick of melted butter

Spread over top of casserole

Return to oven until top is browned

A traditional Michie Family side dish for Thanksgiving or Christmas.


Ingredients:

1 box Jiffy Cornbread mix

1 can creamed corn

1 can whole corn

2 eggs

1 cup sour cream

1 stick butter, melted

Directions:

Mix and bake at 350 for an hour until puffed and forming a lightly browned crust.

This recipe originally came from a 1995 church cook book with many submissions. It was the first recipe my then grade school

aged son learned to cook on his own.

It has stayed as his specialty and he still fixes it when he returns home.

Although we were separated for Thanksgiving this year, he made it for his fiancé for their dinner.

CORN PUDDING DEBRA M.


CREAMY SCALLOPED POTATOES KATHY B.

Ingredients:

5 lbs. white potatoes (or Yukon gold); Peeled, slice about a 1/4” thick

Garlic

14 Tbsp softened butter

4 Cups heavy cream

1 Cup milk

Pinch of white pepper and nutmeg.

Salt

Directions:

In saucepan, combine 4 C heavy cream, 1 C milk, pinch of white pepper and nutmeg. (you may need more than one batch) for 5 lbs.)

Slice thin the remaining 12 T of butter.

Put a layer of potatoes in pan, dot with some of the butter, more potatoes, butter, and part of the hot cream mixture. Keep layering potatoes and butter, cover with the rest of the cream mixture. Place in a pre-heated 400 degree oven for 20-25 minutes until potatoes are tender. Let cool for 10 minutes.

Mom found this and she put it in the Foxworthy cookbook, and when the cookbook came out it listed Aunt Martha K., as the

owner of the recipe. Mom was madder than a wet hen!



Ingredients:

One strip of orange peel, about 2 inches long. Navels are best.

1 bag fresh cranberries

½ to 1 cup sugar

½ to ¾ cup water

4-6 whole cloves

4-5 Tablespoons Grand Marnier or other orange liqueur

½ cup slivered almonds (optional)

Directions:

Roast the orange peel in a regular or toaster oven at 450 degrees for about 5-10 minutes or until the edges start browning. Don’t let it burn. Set aside.

Rinse and pick over the cranberries, removing any rotten ones, stems, etc.

Simmer the cranberries, orange peel, 1/2 c sugar, ½ c water and whole cloves (keep track of how many you add, see note on our family tradition!) over medium heat until the berries start bursting and you get a dark juice. Add water along the way as needed, and add sugar to your taste. The liqueur will add more sweetness so don’t overdo it.

Remove from heat and stir in the liqueur. Chill overnight in a glass or ceramic bowl. Stir a few times for good measure.

When ready to serve, remove orange peel and cloves. Toast almonds if adding, and stir in.

Enjoy!

*I suppose it’s vegetarian, but certainly not gluten free!

Prepare the day before for best flavor.

Source: I believe this was originally in a magazine, but I have altered it to suit our tastes.

DRUNKEN CRANBERRY SAUCE LORI ZIPES

Family “tradition:” Every time I make this, inevitably I can’t find one of the cloves to remove it. Fate conspires to put it in my husband’s serving. It’s become a point of family humor at the meal, when will

he bite into it?


Ingredients:

6 ears corn, shucked and cleaned

1/2 cup mayonnaise

Chili powder (optional)

1/3 cup Grated cotija cheese

Freshly chopped cilantro

Lime wedges

Directions:

Grill corn for approximately 10 minutes or until there is a light char all over.

While corn is still warm, spread thin (or thick) layer of mayo over corn and sprinkle with cheese, chili powder and cilantro. Serve with lime wedge on the side.

ELOTE — MEXICAN CORN ON THE COBB CYNTHIA G.

Tradition – Elote is a very traditional and super popular food sold by street vendors.


Grandma was famous for this dish, to the point where we teased her w/o mercy —

”Helen makes the best sweet potatoes” ….repeat (often) in high whiny voice (apologies to Frieda).


HELEN MAY’S SWEET POTATOES KATHY B.

Ingredients:

2 large cans yams, or fresh yams that are cooked

1 lb. box of brown sugar

1 pint of cream

Chopped roasted pecans

Directions:

Mix cream and sugar over low heat, 15 minutes.

Place yams in 13 x 9 pan, top with pecans

Pour sauce over yams

Bake at 375 for one hour until it cooks down.


Ingredients

2 1/2 pounds hamburger

64 oz. pork and beans

2 cups brown sugar

28 oz. ketchup

Chopped onion to your desire

1 Tbsp liquid smoke

2 tsp crushed red pepper

1 tsp Tabasco sauce

Directions:

Mix browned hamburger with pork and beans. Add the rest of the ingredients. Bake at 350 degrees for about 1 1/2 hours. It is done when most liquid is gone from the top and it is browned.

You can fix this ahead, refrigerate and warm up in crock pot.

HOT BEANS JANNA F.




MAKE-AHEAD MASHED POTATOES KATHY B.

Ingredients:

5 lbs peeled and diced potatoes

8 oz. cream cheese

1/2 cup butter

1 cup milk

Directions:

Boil 5 pounds of peeled and diced potatoes

Mix with 8 oz. cream cheese, 1/2 cup butter, and 1 cup milk

Bake at 350 degrees for 30 minutes.

You can mix a day ahead and bake the day of the event. I mix in another 1/4 cup of butter after baking on special occasions.


Ingredients and Directions:

Go to store and purchase a boxed mix, typically found in the International foods section. Look for Manischewitz or Streits.

Be sure you have other needed ingredients, typically just an egg or two, water, and lots of vegetable oil.

Cook according to package directions.

Serve as soon as possible. Traditional accompaniments are sour cream and/or apple sauce.

My preference is to serve them lightly salted and with apple sauce on the side – sweet and salty!

I cited the Latkes as vegetarian which is technically correct (there is no animal flesh in the recipe.) That said, they are definitely not vegan as the required egg is an animal product. I’m not sure how you plan to address the variations on vegetarianism in the book. Just thought I would clarify!

Source: The box and about 2200 years.

POTATO LATKES LORI Z.

My son at age 3 ½ (now 20) standing at the stove watching the latkes being made, dutifully and adorably answering, correctly,

all the questions about why we eat them as part of the Chanukah celebration.


Cooking Tip - Use two skewers instead of one when grilling to prevent the food from spinning around .

SPROUTS AND CHEESE VICKI B.

Ingredients:

2 lbs. fresh Brussels sprouts. (2 bags) Trimmed ends and outer leaves removed and halved.

1 tsp salt

1/2 tsp pepper

3 Tbsp. olive oil

16 oz. Velveeta cubed

2 cups heavy whipping cream

Salt and pepper to taste for sauce

Optional:

Bacon crumbles

Shredded cheese

Directions:

Preheat oven to 400 degrees.

Place trimmed Brussels, olive oil, salt and pepper in a Ziploc baggie. Seal and shake to coat.

Pour onto a greased or parchment lined baking sheet and bake for 15-30 min tossing halfway through for more even cooking. Time depends on size of Brussels. More time for larger sprouts. Brussels are done when nicely browned. Don’t worry about loose leaves. They will crisp up nicely!

While the Brussels are baking, heat cream over medium to low heat in sauce saucepan. Do not boil! Whisk constantly or cream will scorch. For best results use a double boiler. Heat just enough to melt the Velveeta.

Incorporate Velveeta a few cubes at a time constantly whisking until fully melted and smooth. If sauce is too thick, add small amounts of cream until desired consistency is reached.

Salt and pepper to taste.

Toss roasted Brussels with cheese sauce.

For a little something extra, top with some bacon crumbles and/or shredded cheese.

Enjoy!

For those who love Mac n’ Cheese but can’t have pasta!


Ingredients

4 Cups fine chopped Parsley

4 Cups thinly sliced Green Onions

1 ½ Cups finely diced Roma Tomatoes

1 ½ Cups finely diced Cucumber

1 Cup Fine Bulgur (follow packet cooking instructions)

¼ Cup Fresh Lime Juice

¼ Cup Olive Oil

2 ½ tbsp. freshly chopped mint

2 tsp. Kosher Salt

Directions:

Cook Quinoa according to packet directions, cool and add to a mixing bowl

Place all freshly chopped ingredients in mixing bowl

Drizzle lime juice, olive oil, and seasonings. Mix well.

Place in serving bowl and enjoy!

TABOULEH BILL T.

Cooking Tip - Kitchen scissors can be used to chop cooked or tender raw vegetables right in the bowl or pan.




Ingredients:

4 1/2 cups flour 1 1/2 teaspoons salt 4 tbsp. unsalted butter 1 3/4 cups milk 1/2 cup sugar 2 1/4 tsp yeast 1 egg (optional, for brushing on top before going into oven) Directions: Melt butter in sauce pan. Add milk and sugar and heat on low until sugar is dissolved. Cool to between 100 and 110 degrees. Transfer to larger bowl or Kitchen aid mixer. Add yeast to milk/sugar/butter mixture and stir slightly with whisk or fork. Let rest for 10 minutes, you should see a reaction with the yeast starting to foam. If this doesn't happen, your milk/sugar/butter mixture was too hot, or the yeast was no longer good. Add salt to flour and mix slightly Add dry ingredients to bowl with yeast mixture Kitchen-aid mixer helps greatly with this. Using the dough hook, the dough should be able to clear the flour from the sides of the bowl. Should be slightly sticky but not stick to your hands. You can add more flour a little at a time if the dough is too sticky (**No more than ¼ cup at a time otherwise, you may end up too dry and won’t get a good rise.). Transfer dough to another (larger) bowl sprayed with cooking spray, cover with a towel and let rise for 1 hour in a warm place. (Oven could be turned to 400 for one minute, then turn off and place bowl with dough in oven, this helps create an ideal environment for the dough to rise).

Remove dough from bowl and place on lightly floured surface. Lightly knead

SWEET BREAD JOSHUA M.


in a little flour and shape into a ball. Likely won't need more than a few tablespoons of flour at most. Dough should be smooth and not stick to the table or hands. Split dough in half, shape into a logs and place in buttered loaf pans Alternate method: You can split each loaf into 3-4 equal parts. Stretch into long strands 8-10 inches long and braid them together. Tuck in ends and place on parchment paper or greased pan, or into greased loaf pans You can also split this into 12-18 rolls and bake in a 9x13 pan. Let rise as normal the 2nd time and bake at 350. You will need to watch the time however as it may be closer to 20 minutes vs 25 for larger loaves. Let rise for 1 hour covered with a towel in a warm place. Can also be placed in oven as described earlier for second rise. When there is about 15 minutes left on my 2nd rise, I will start to pre-heat my oven. If proofing the bread in the oven, remove the bread and place on top of stove (still covered) to finish the 2nd proofing of the dough. Dough should about double in size (again). Now you can brush the beaten egg onto the loaves, not required, but adds a nice color). Place in pre-heated 350 oven and bake for 25 minutes. With about 10 minutes left, place a piece of foil over the top of the bread. Don't need to press it down, just resting on top, prevents the top from burning while the rest is baking. Dough should have a nice golden brown color. Let cool and remove from pan. Best if eaten within a few days. *I suppose it’s vegetarian, but certainly not gluten free!

I have always enjoyed baking. I would bake breads occasionally, but rarely did I use yeast. My attempts at making bread in a bread machine almost always came

out like dense bricks. A few years into my marriage, I bought my wife a KitchenAid mixer (at her request). On a whim, I was looking for a pizza dough recipe and it

called for yeast. I used the KitchenAid mixer for the kneading process and it worked perfectly. Since then, I’ve made countless rolls, loaves of bread, both

sweet and savory, refining my techniques using the yeast I seemed to be so afraid of years earlier.

This recipe was developed after working with a few different simple bread recipes. As long as you get a good reaction with the yeast and your milk/butter temp isn’t

too hot, it’s hard to fail.

After I become comfortable with any recipe, I find ways to change it, make it more fun. This recipe is my go to when it comes to breads. I’ve made the traditional loaf

in a bread pan, braid it and bake it on a baking sheet, roll it flat out with butter/cinnamon/sugar and make cinnamon rolls. Any way I make this, it gets devoured

within 2-3 days or less. If the bread happens to survive the first 48 hours, it makes really tasty French toast as well. I am by no means an expert with dough, but I have found this one to work really well. If you have questions, feel free to reach

out. I love talking about food with anyone that wants to.


Ingredients

1 lb. bacon

14 oz. beef shaved steak

4 large russet potatoes

1 cup shredded cheddar cheese

2 Tbs. butter

1 Tbs. Worchester sauce

1-2 Tbs. olive oil

1 tsp. Italian seasoning

1 - 2 tsp. seasoning salt

1 - 2 tsp. garlic powder

Salt and pepper

Supplies:

Plastic wrap

Baking sheet

Frying pan

Mixing bowl

Time:

About 1 hour total

Directions:

Preheat oven to 400 degrees Fahrenheit.

You'll have to pardon my instructions, as most of our family recipes are made with more "sprinkles" and "scoops" than actual measurements. I've done my best to add measurements.

Cook bacon any preferred and reserve bacon grease. Chop or crumble bacon into pieces.

ULTIMATE LOADED BAKED POTATOES MICHELLE K.


While the bacon is cooking, do a "pre-bake" on the potatoes. For quick cook on baked potatoes, prep them by wrapping each in plastic wrap and cooking in the microwave for 10 minutes. (You can also purchase potatoes pre-wrapped, if you prefer.) This will cut the total oven baking time down.

Once potatoes are "pre-cooked", rub the outside of the skin with reserved bacon grease, sprinkle with seasoning salt, and bake for 20-30 minutes (until skin is crispy).

While baking the potatoes, prep the steak topping. On the stovetop, cook steak with 1 Tbs. olive oil, Worchester sauce, and Italian seasonings, salt, and pepper to taste. Cook until steak is browned, then set aside.

After baking the potatoes, cut into halves, scooping out most of the inside of the potatoes into a bowl, leaving the potato skin with enough potato on the skin to hold their shape. Brush or spray with olive oil and return to oven while prepping the mashed potatoes.

Add to the bowl of scooped potato "insides" the crumbled bacon, 1/2 cup shredded cheese, butter, garlic powder, salt, and pepper to taste. Mash until completely smooth and all ingredients incorporated.

This recipe was made up by me to create a "meat and potatoes" farm family-friendly meal that even my young boys will eat.

Sometimes I make several extras just to have baked and prepped ahead of time to quickly heat up for a meal later in the week. Feel free to kick it up with some heat by adding crushed red

pepper to the cooked steak or adding your favorite steak seasonings. This meal is easy to personalize. You can even make

it Whole 30 compliant by leaving out the cheese and subbing ghee for butter.


I chose to spice up the traditional devilled eggs a few years ago for Thanksgiving. Everyone in my family loves devilled eggs, but I find

them to be boring. Inspired by my love for spicy chow chow, I decided to use that instead of relish, and add a drizzle of hot sauce

made from scratch. I topped it off with a pickle and added a toothpick to keep it all together! That was 3 years ago and I am no longer

allowed to make regular devilled eggs. I also make my own fresh and spicy garden chow chow now due to supply and demand!

TENNESSEE HOT DEVILED EGGS RACHEL R.

Ingredients: Eggs: 2 dozen eggs 1 cup Mayo 2 Tbsp chow chow ½ tsp Paprika 1 tsp Mustard 1 Tbsp Tennessee Hot Sauce (recipe below) Tennessee Hot Sauce: ½ cup butter 2 Tbsp cayenne pepper and brown sugar 2 Tsp each of paprika, salt, and garlic powder Directions: Eggs: Boil 2 dozen eggs, peel and cut in half Remove yolks, then mash and add 1 cup Mayo, 2 Tbsp chow chow, ½ tsp Paprika, 1 tsp Mustard, 1 Tbsp Tennessee Hot Sauce (recipe below). Mix well. Fill pastry bag with mixture and squeeze into halved eggs. Place pickle chip on top of egg Top with extra chow chow and a drizzle of hot sauce. Finish with a toothpick to keep it all together! Hot Sauce: Whisk in a pan until combined. Taste and enjoy or add more cayenne for more heat! ** Vegetarian Friendly! Source: Family devilled egg recipe with a twist!


Dess erts


Ingredients:

¼ cup butter

½ cup sugar

½ cup light Karo syrup

½ cup butter flavored pancake syrup

½ tsp salt

1 tsp flour

3 eggs

1 cup pecan pieces

1 (9 inch) deep pie crust shell unbaked

Directions:

Cream butter to soften. Add sugar gradually and cream until fluffy. Add syrups and salt. Beat well. Add eggs and beat thoroughly. Stir in pecans. Pour into unbaked pie shell. Bake in oven at 350 F for 45 minutes.

After many years of marriage my husband asked if I could try to make his favorite pie – Pecan pie. One evening I attempted to make the pie and realized I didn’t have enough Karo syrup in the cabinet, so I decided to use butter flavored pancake syrup to fulfill the syrup requirement. He loved the pie and said it

was the best he’s ever had! I documented the recipe and now make it the same every time.

AMANDA’S PECAN PIE AMANDA M.


Ingredients:

6-8 apples, peeled and sliced

1 tablespoon cornstarch

½ cup uncooked old fashioned oats

5 tablespoons all-purpose flour

2 tablespoons margarine

¼ cup sugar

½ teaspoon ground cinnamon

2 tablespoons sugar

Directions:

Preheat oven to 400 degrees.

Combine apples, ¼ cup sugar, cornstarch, and cinnamon in a large bowl, toss to coat apples.

Arrange mixture in a 9x13 baking dish sprayed with nonstick cooking spray.

Combine oats, flour, 2 tablespoons sugar and melted margarine. Sprinkle over apples

Bake until apples are tender and top is golden brown, about 40-50 minutes.

This recipe comes from my Grandma Priscilla S. out of a family

recipe book that was gifted to me in 2014.

APPLE CRISP KILEY H.


Crust: 1¼ Cups graham cracker crumbs ¼ Cup sugar 1/3 Cup margarine or butter melted Directions: Mix together and press on bottom and up sides of a 9” spring form pan: Bake at 350 for ~10 minutes Filling: 3 “8 oz.” packages cream cheese 1 “14 oz.” Eagle Brand sweetened condensed milk 1/3 Cup sugar 3 eggs 1/4 Cup lemon juice (fresh is best) Directions: Beat cream cheese until fluffy. Add sweetened condensed milk to the cheese and beat until well mixed and creamy. Add sugar and then the eggs one at a time beating well after each addition. Lastly add the lemon juice and mix well. Pour into prepared crust. Wrap pan in aluminum foil, and place in larger pan w/~2” water in it. Or you can place a pan of hot water in the oven in the rack below the cheesecake. Bake at 300 degrees ~50 minutes (test center if temp is 150 degrees it’s done) Remove from oven when done, and take thin knife to separate the crust from the spring form pan (this keeps it from cracking) Topping: 8oz. sour cream ½ teaspoon vanilla 2 Tablespoons sugar Directions: Mix all ingredients together until smooth. Spread evenly on top of baked cheese cake and return to oven for an additional 5-7min. Remove cake from oven and cool on a rack. When cool, cover and refrigerate. This cake is best the day after baking. Serve w/red raspberries that have been lightly sugared to pull out the juices.


AUNT KATHY’S CHEESECAKE KATHY B.


Ingredients:

1 egg

3/4 Cup Shortening

1/2 Cup Brown Sugar

1/2 Cup White Sugar

14 Cup Molasses

1 teaspoon Cinnamon

1/2 teaspoon Ginger

2 Cups flour

2 1/2 teaspoons baking soda

Directions:

Cream together shortening, sugars, molasses and cinnamon. Mix well then add egg. Combine all dry ingredients and add to sugar shortening mixture until smooth. Refrigerate for several hours to make the dough easier to work with. Roll batter into small balls and roll balls in sugar. Place on ungreased cookie sheets and bake at 350 for 8-10 minutes. Cookies will flatten slightly


AUNT KATHY’S MOLASSES COOKIES KATHY B.


Ingredients:

1 can 29 oz Stokley Pumpkin

1 can 14 oz Eagle Brand sweetened condensed milk

½ cup milk

1 ½ cups sugar

½ teaspoon each, cinnamon, salt, nutmeg

1 tablespoon pumpkin pie spice

3 eggs

1 tablespoon melted butter

Directions:

Mix all ingredients together and refrigerate overnight.

Pour into two prepared pie crusts lined pans and bake until done, about 1 hour. Pie will rise up, crack, and then fall when you remove it from oven. This is normal. Let cool and serve with whipped topping.

I won first place three years in a row at the Orange Pumpkin Festival contest pie contest.


AUNT KATHY’S PUMPKIN PIE KATHY B.

AWARD WINNING


Ingredients:

3 eggs beaten

1 cup dark corn syrup

1 ½ cup sugar

¼ cup melted butter

1 cup pumpkin

1 teaspoon vanilla

1 cup roasted pecan halves - place in pie crust.

1 nine inch (9”) deep dish pie crust unbaked with pecans on bottom

Directions:

Mix first six ingredients well, pour into prepared pie crust and bake at 350 degrees 45 minutes or until knife inserted in center comes out clean.


AUNT KATHY’S THANKSGIVING PIE KATHY B.


Bill H. made these for our family every Christmas. He would make a variety of cookies but this one was my favorite. He brought them in

tin containers. These will always be so special to me.

Ingredients: 3 cup brown sugar 1 cup white sugar 1 cup butter 4 eggs 1 Tbsp vanilla ¾ tsp salt 1 Tbsp baking soda 1 Tbsp cream of tarter 6 cup flour Nuts Directions: Cream sugars and butter together. Add eggs, vanilla, salt, soda and cream of tarter. Mix well. Stir in flour and nuts. Form into 3 rolls; wrap in wax paper and chill. Slice and bake at 350 degrees on a greased cookie sheet for approximately 8-10 minutes. Source: Bill Huebner’s Recipe Collection

BILL’S GERMAN ICEBOX COOKIES LORI K.


Ingredients:

1 cup ricotta

8 oz. cream cheese (room temperature)

1 cup powdered sugar

1 tsp. vanilla extract

2/3 cup mini chocolate chips

Broken waffle cones (or pizzelles or vanilla wafers or graham crackers)

Directions:

Mix (with stand mixer or hand mixer) ricotta, cream cheese, and powdered sugar until smooth (3-5 minutes).

Add in vanilla extract (another 30 seconds).

Fold in mini chocolate chips.

Serve cold with broken waffle cones for dipping.

Enjoy!

Did you know? There is a way to make a clean cut in cheesecake. Run a knife under very hot water and dry it off…

you’ll be able to make clean cuts through cheesecake or other sticky desserts.

CANNOLI DIP BRIAN B.


Ingredients:

Graham crackers

Powdered sugar

Stick of butter

Cream cheese

Dream Whip

Cherry pie filling

Crust:

20 graham crackers crushed

3 Tbsp powdered sugar

1 stick of butter, melted

Mix together and press into 9 X 13 pan

Topping:

8 oz. cream cheese

1 ½ cups powdered sugar

1 package Dream Whip

Directions:

Mix Dream Whip using package directions

Cream together sugar and cream cheese and then add prepared Dream Whip and mix all together until blended

Spread on top of graham cracker crust

Chill the Dream Whip mixture for a few minutes before spreading the next layer.

Spread one can of Cherry Pie filling on top of cream cheese/sugar/Dream Whip topping

Refrigerate until ready to eat

This recipe was always on the table for Christmas at my grandparents. We were a large family and you didn’t wait too long to get some

Cherry Delight or it would be gone.

CHERRY DELIGHT KAREN B.


Ingredients:

1.5 cup of Sugar

2 eggs

½ stick of butter (melted)

3.5 Tbsp coco powder

1 small can of evaporated milk

1 Tbsp of vanilla

Directions:

Preheat oven to 325 degrees F

Combine ingredients in a bowl and whisk together

Pour mixture into a pie crust

Bake for 40 min or until mixture is solidified

A family recipe.

CHOCOLATE CHESS PIE MATTHEW M.


Ingredients:

1 package of Betty Crocker Chocolate Chip Cookie Mix

1 heaping Tablespoon of flour

1 stick of SALTED butter

½ bag of Toll House Mini Chocolate Chips

1 Large Egg

Directions:

Soften Butter (NOT Melted)

Line cookie sheet with parchment paper

Combine cookie mix, flour, softened butter, Mini Chocolate Chip, and egg in mixing bowl

Mix until cookie dough is firm

Use spoon and place cookie dough balls on the baking sheet.

Bake at 350 degrees for exactly 7 minutes (cookies will not look done when removed from the oven).

Allow to cool on parchment paper. Place on cooling rack or counter top (remove from cookie sheet)

Serves:

Produces about 24+ cookies

Most of the time I will make a double batch due to high demand

Did you know? You can keep cookies fresh by putting tis-sue paper at the bottom of the storage container.

CHOCOLATE CHIP COOKIES GARRY W.


Ingredients:

4 oz. Unsweetened Chocolate

1 tsp. Vanilla

½ cup Oil

2 cups Flour

2 cups Sugar

2 tsp. Baking Powder

4 Eggs

½ tsp. Salt

1 cup Confectioner’s Sugar

Directions:

Heat oil and melt chocolate (I usually do this in the bowl that I am going to mix the cookies in using the microwave). Add to sugar. Mix each egg individually and then add vanilla. Mix flour, salt and baking powder together. Blend into the chocolate Mixture. Chill for several hours or overnight in the refrigerator. Roll into balls (walnut size) and then into the confectioner’s sugar. Add additional confectioner sugar as needed to roll the cookies in Place on ungreased cookie sheet or on parchment paper. Bake at 350 degrees for 10-12 minutes. 7 doz.

This is my family’s favorite cookie for the Holidays. Hope everyone enjoys them.

CHOCOLATE CRINKLES MARGARET V.


Ingredients:

2 cups sugar

½ cup milk

1/3 cup cocoa

1 stick margarine

½ cup peanut butter

2-1/2 cups quick oats

Directions:

In saucepan, add sugar, milk, margarine and cocoa

Heat and bring to a boil for 1 minute.

Remove from heat – add peanut butter and oats.

Drop by spoonful on to waxed paper and allow to harden.

Makes around 2 dozen cookies. I usually double the recipe for 48 cookies.

Source: I’m sure this recipe is on line somewhere. However, it was passed to me in my family.

My family has enjoyed these cookies during holidays and at other times for many years. I used to send these cookies to my

daughter while she was at Basic Training with the Air Force Reserves. A family favorite!

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES SUE W.


Ingredients: Muffins: 2 cups all-purpose flour 1 Tbsp baking powder 1/2 tsp salt 1/3 cup sugar 1/4 cup butter melted and cooled 1 egg 1 cup 2% milk Cinnamon Topping: 1 cup brown sugar packed 3 tsp cinnamon 3 Tbsp butter melted Frosting: 1 cup powdered sugar 1 Tbsp milk (enough to make a good drizzling consistency) Directions: Preheat oven to 375 degrees F. Grease or line muffin tin. In mixer, combine flour, baking powder, salt and sugar. In another bowl combine butter, egg and milk. Pour into dry ingredients and mix until just combined. Do not overmix. Combine topping ingredients. Fold half of the mixture into muffin batter, gently. Do not over stir. Fill muffin tin with 1/4 cup of batter in each opening. Top with remaining sugar mixture. Bake at 375 degrees F for 12-15 minutes or until muffin springs back when lightly pressed. Remove from oven and cool. Transfer to a wire rack. Mix together frosting ingredients. Drizzle over top of muffins ** Vegetarian Friendly! Source: (https://www.yourhomebasedmom.com/cinnamon-roll-muffins/)

CINNAMON ROLL MUFFINS LINDSEY S.

https://www.yourhomebasedmom.com/cinnamon-roll-muffins/


Ingredients:

1 cup butter, softened

1 cup white sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon grated orange zest

2 tablespoons orange juice

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups chopped cranberries

1/2 cup chopped walnuts (optional)

1/2 teaspoon grated orange zest

3 tablespoons orange juice

1 1/2 cups confectioners sugar

Directions:

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.

Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Did you know? Baking soda is a leavening agent used in baked goods and allows baked goods to rise and become light and

fluffy…and IT IS different from baking powder.

CRANBERRY ORANGE COOKIE STACY B.


Ingredients: 3 Extra large eggs 8 Extra large egg yolks 5 cups Half and Half 1 ½ cups Sugar 1 ½ tsp. Pure vanilla extract 6 Croissants, Preferably stale or let them set out overnight 1 C Raisins, I usually use more than 1cup since I like raisins Honey, Use this to taste as a topping Directions: Preheat oven to 350 degrees. In a medium sized bowl, whisk together the whole eggs, egg yolks, half and half, sugar, and vanilla. Set this mixture aside. Slice the croissants in half horizontally. Place the bottoms of the croissants in the 10 x 15 x 2 1/2 baking dish and distribute evenly and then add the raisins. Then place the tops of the croissants (brown side up) on top of the raisins. Make sure the raisins are covered or they may burn during baking

Pour the egg mixture (custard) over the croissants. Allow the mixture to soak for 10 minutes while gently pressing down on the croissants. Place the 10 x 15 x 2 1/2 baking dish inside the larger pan. Fill the larger pan with 1 inch of hot water Cover the larger pan with aluminum foil. Make sure the foil is TENTED so it does not touch the mixture or the croissants. Cut a few holes in the foil to vent. Bake for 45 minutes with the aluminum foil tented. Remove the foil and bake for additional 40 - 45 minutes or until the mixture puffs up and is set. Remove from the oven and cool slightly. (BE CAREFUL OF THE HOT WATER) Serve warm or at room temperature. You may add honey if you want. Serve the honey warmed. Serves 8-10.

Baking Tip – Baking is a science, so measure accurately and use all the ingredients (don’t forget to scrape the bowl).

CROISSANT BREAD PUDDING STACY B.


Cake Ingredients: 2 cups diced apples 1 cup sugar 1 egg 1 cup flour 1 1/2 teaspoon cinnamon 1 teaspoon baking soda 1/2 cup chopped pecans Dash of salt Directions: Cake: Add sugar to apples and stir. Let sit until sugar dissolves. Add egg to apples and sugar and beat well. Add dry ingredients and then add nuts. Pour into a buttered 8 inch baking pan and bake at 375 for 40 minutes. Sauce Ingredients: 1/2 cup brown sugar 1/2 cup white sugar 2 tablespoons flour 1/4 cup butter 1 cup water 1 teaspoon vanilla Directions: Add all ingredients into a small saucepan and mix well. Bring to a boil and remove from heat. Pour over warm cake *Note: If you double the recipe, bake in a 9 X 13 inch pan and might consider only making one recipe of the sauce. If you decide to double the sauce recipe, you will have some left over.


DICED APPLE CAKE (THIS IS AMAZING) KATHY B.


Mix together with a beater or Stand mixer:

¾ Cup shortening

½ Cup Sugar

1 Cup Brown Sugar

1 Egg

¼ Cup Water

1 tsp Vanilla

Mix the following together and add to mix above:

3 Cups Oats (uncooked)

1 Cup All-purpose Flour

1 tsp Salt

½ tsp Soda

You may add in chocolate chips, raisins or nuts or nothing extra at all

Dip rounded teaspoon (I use the medium Pampered Chef cookie scoop) onto a cookie sheet and bake at 375 for about 12 minutes or until lightly brown.

Source: From Kentucky Kitchens vol 1

Cookbook was created by “Telephone Pioneers of America, Kentucky Chapter No. 32”

Cooking and Baking Tip – Read the recipe all the way through before you start.

FAMOUS OATMEAL COOKIES BEV E.


Ingredients:

Pastry:

Pastry for two 9” pie shells (make your own or buy frozen and let thaw)

6 tart apples, peeled and sliced (Jonathan or Macintosh are good)

2 ½ cups sugar (1 ½ cups for the syrup, 1 cup to sprinkle on the apples)

2 cups water

4 – 5 Tbsp. butter (3 Tbsp. for the syrup, 2 – 3 Tbsp. to dot on apples)

½ - 2 tsp. cinnamon [¼ tsp. for the syrup, ¼ tsp. – 1 ¾ tsp. to sprinkle on the apples (may use more or less on the apples to taste)

Syrup:

1 ½ cups

2 cups sugar

2 cups water

3 Tbsp. butter

¼ tsp. cinnamon

Apple squares

Directions:

Preheat oven to 425 degrees

Grease 9”x13” baking dish with butter (use Crisco or cooking spray if you prefer)

Roll dough out thin then cut into approx. 6” squares

Lay dough squares side by side in baking dish

Place sliced apples on each square of dough, dividing evenly

Sprinkle 1 cup of sugar over the sliced apples

Sprinkle each square of apples with cinnamon and dot with butter

GRANDMA’S APPLE DUMPLINGS MARCY S.


My grandma used to make this dish for us. She gave me a hand-written recipe book, one of my most treasured possessions,

as a wedding gift.

She included little notes and poems along with the many recipes.

Here is one she included that is always relevant, but has even more meaning now:

Little Things

A smile, a touch, a clasp of hands

A tender word or two

Can coax the sunshine from the clouds

And turn the skies to blue.

It’s not great gifts of wealth or fame

That make our lives worthwhile

But all the little kindnesses

That bring the biggest smiles.

Bring opposite corners up and wrap each square of apples

Make a syrup out of 1 ½ cups sugar, 2 cups water, 3 Tbsp. butter, and ¼ tsp. cinnamon

Boil this and pour over apple squares

Bake for 15 minutes at 425 degrees

Reduce oven heat to 350 degrees and bake another 45 minutes

Baking slowly brings the juices out in these

Bake until light brown

Recipe from my grandmother Mary G., a former Crane employee.


Ingredients:

8 oz. cream cheese

3/4 cup sugar

Large container cool whip

10 oz. frozen strawberries

1 large can pineapple, drain juice

2 bananas, sliced

3/4 cup chopped pecans

Directions:

Blend cream cheese and sugar completely with mixer. Fold in cool whip.

Fold in fruit, mix until there are no big chunks. Pour into 13 x 9 pan, cover and freeze. (Just before it’s frozen through, cut into squares to help with serving later)

AKA-Champaign Salad from Aunt Betty F.


GRANDMA HELEN’S PINK STUFF KATHY B.


Yellow cake mix

1 pkg. instant lemon pudding mix

4 eggs

3/4 cup oil

3/4 cup water

Beat well on medium with mixer

Bake in 13 x 9 cake pan at 350 for 35 minutes

Glaze:

2 cups powdered sugar

2 Tbsp melted butter

2 Tbsp water

1/3 cup fresh lemon juice

Mix up the glaze. After cake is out of the oven, poke holes in it and pour the glaze on .


GRANDMA MAC’S LEMON GLAZE CAKE KATHY B.


Ingredients:

Syrup:

2 cups of water

2 cups of sugar

4 green cardamoms

1 tsp of lemon

Dough:

2 cups dry milk powder

½ cup pancake flour

½ butter stick

less than 1/8 Tbsp baking powder

GULAB JAMUN MAROOF Q.


I and my wife both cook this recipe (every now and then or for invited guests), it is a general (generic) form of Gulab Jamun.

There are several other varieties and colors with other additions.

Gulab Jamun is a very common and well-loved sweet Mithaii (A large class of specially made sweets, by professional Halwaiis

(one specializes in making Indian mithaiis (sweets)). They are associated with entire South-East Asia. Several famous big Halwaiis products are exported all over the world in packing,

available in all big US cities.

Make dough using warm milk instead of water. I use dough making machine.

Make small balls like shown in the picture.

In a wide frying pan add cooking oil; enough to dip balls for frying.

Heat oil, drop a tiny piece of dough in oil to test. It should bubble and rise to the top.

Put balls in oil; as many as will fit and don’t touch them. Rather, rather use rubber spoon to shake oil at the bottom. When color changes to orange dark all around, it is done. Shut off the flame.

It will take about 5 minutes for this procedure.

Take out balls with a strainer and add to the warm syrup pot.

Both balls and syrup should be warm.

Keep balls in syrup until they become bigger and cool down.

It is ready to eat.


My Mom (Karen) used to make this cake frequently while growing up, it was my absolute favorite! Mom went to Heaven this year

so I have been making it in her honor.

My precious Mom, Karen L.

Ingredients:

2 cups fine diced apples

2 cups sugar

1 egg, beaten

1 cup sifted flour

1 ½ tsp cinnamon

1 tsp baking soda

½ cup chopped nuts (optional)

½ tsp salt

1 cup water

¼ cup butter

Directions:

Mix 2 cups apples and 1 cup sugar. Let stand 15 minutes until sugar dissolves

Add 1 egg, beaten, 1 cup sifted flour, 1 ½ tsp cinnamon, 1 tsp baking soda, ½

cup chopped nuts (optional), ½ tsp salt

Bake at 375 degrees for 40 minutes. Makes 8X8X2 pan. Punch holes in the

cake with fork after removing from oven.

Cook the following until clear and slightly thick: 1 cup sugar, 1 tbsp flour, 1 cup

water, ¼ cup butter, cinnamon. Immediately pour over cake.

KAREN’S APPLE CAKE MARNIE C.


Ingredients:

2 cups white sugar

3/4 cup light corn syrup

1/2 cup butter (unsalted)

2 cups cream

Directions:

Combine in large heavy saucepan, sugar, corn syrup, butter and 1 cup of the cream and bring to a boil.

Gradually still in the other 1 cup of cream.

Stir frequently as it starts to thicken and stir constantly when it darkens.

Cook until it reaches a temperature of 254 degrees on a candy thermometer or a hard ball forms when some of the candy is dropped into a glass of cold water.

Pour candy into a buttered 9 X 13 inch pan that has 1/2 cup finely chopped pecans sprinkled on the bottom.

When candy has cooled, cut and wrap each piece in waxed paper. Can be stored in the freezer.


MARY SINNOCK’S CARAMELS (WORTH THE TIME) KATHY B.


Ingredients:

3 cups sugar

¾ cup margarine

2/3 cup evaporated milk

1 (12 oz) pkg semi sweet chocolate pieces

1 (7 oz) jar marshmallow crème

1 tsp vanilla

1 cup chopped nuts

Directions:

Combine sugar, margarine and milk in heavy 2 ½ quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate pieces until melted. Add marshmallow crème, nuts and vanilla. Beat until well blended. Pour into greased 13x9 inch pan. Cool at room temperature. Cut into squares.

Source: Nana’s Recipe Collection

My Nana (Patricia B.) made the most wonderful fudge. She had told me the secret to making fudge is to put a lot of love in it.

NANA’S FANTASY FUDGE LORI K.


Ingredients:

3 cups sugar

2/3 cup milk

1 cup peanut butter

1 cup marshmallow crème

1/2 tsp vanilla

1 cup chopped nuts

Boil sugar and milk to soft ball stage, 230 degrees on a candy thermometer. Remove from heat, add peanut butter, vanilla and marshmallow crème. Stir well. Pour into slightly greased 8x8 inch pan. Let cool, cut into squares.

Source: Nana’s Recipe Collection

My Nana (Patricia B.) made the most wonderful fudge. She had told me the secret to making fudge is to put a lot of love in it.

NANA’S PEANUT BUTTER FUDGE LORI K.


Ingredients:

½ cup vegetable oil

½ cup unsalted butter, softened

1 cup brown sugar

1 cup white sugar

2 eggs

1 tsp vanilla

2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

2 cups flour

2 cups oats

Directions:

Beat oil, butter, and sugars with mixer. Add eggs, beating after each. Beat in vanilla. Combine dry ingredients in a separate bowl and add to wet mixture, beating until just combined. Add chocolate chips or raisins as desired (I prefer dark chocolate chips). Bake at 350 degrees for 8-10 minutes.


Cooking Tip - I f you have to chop an odd-shaped vegetable or fruit, cut off both ends to create an even surface.

OATMEAL CHOCOLATE CHIP COOKIES MELINDA H.


Ingredients:

½ cup sifted all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 eggs

1 cup light brown sugar packed

2 teaspoons vanilla (use the real thing, not imitation)

1 cup finely chopped pecans

1 cup finely chopped peeled apples

Directions:

Sift together the flour, baking powder, and salt; set aside. In a mixing bowl, beat egg and sugar together until creamy. Stir in sifted dry ingredients, blending well. Stir in vanilla chopped nuts, and chopped apples.

Spoon batter into a well-greased (I use butter) 10 inch pie plate and bake at 350 degrees for around 35 minutes. Test with a toothpick to be sure. Serve warm or cold with ice cream, whipped cream or just straight out of the pan! (I use an 8” square pan)


OZARK PUDDING KATHY B.


PECAN PIE CHEESECAKE BRANDI D.

Ingredients: 2 cups graham cracker crumbs 1/2 cup melted butter 16 oz. cream cheese, room

temp. 3/4 cup sugar 1/4 cup milk 1/2 cup sour cream 2 Tbsp flour

2 eggs 1 cup dark brown sugar 1/4 cup cornstarch 1/2 tsp salt 1/2 cup cream, warm to touch 4 egg yolks 2/3 cup maple syrup 4 Tbsp cold butter 2 cups chopped pecans

Directions: Preheat oven to 325 degrees F In a bowl, combine the graham cracker crumbs and melted butter. Pour into 9 inch spring form pan and press evenly into the bottom and halfway up the sides. Transfer to refrigerator to chill. In a large bowl mix together the cream cheese, sugar, and milk. Beat until fluffy and fully incorporated. Add in the sour cream, flour, and 2 eggs. Gently mix until the mixture is smooth. Pour the mixture in the spring form pan over the graham cracker crust. Bake for 50-60 minutes, or until the cheesecake mixture no longer jiggles. While the cheesecake is cooking, prepare the stovetop pecan pie filling. In a bowl, combine the brown sugar, cornstarch, and salt. Pour into a medium sauce pan on low heat. Add in the cream, and whisk together until smooth. Slowly add in the beaten egg yolks and maple syrup and keep whisking to make sure the eggs don’t scramble. Cook on very low heat, continuously stirring, until the mixture is completely combined and smooth. It should be thick like a pudding. Once it’s combined, remove from heat. Stir in the cold butter and whisk until fully emulsified. Then fold in the chopped pecans. Once the cheesecake is cooked and cooled to room temp, pour the pecan pie filling over the top in an even layer. Refrigerate until completely set. Slice and enjoy! Source: Facebook.


Ingredients:

2 cups sifted cake flour

1 teaspoon baking soda

½ teaspoon salt

1 cup butter

1 cup brown sugar (packed)

1 egg

1 cups quick oats

½ cup crushed peppermint candy (about 20 pieces). A food processer makes quick work on this.

Glaze:


3 tablespoons milk

3 tablespoons finely crushed peppermint candy (about 4)

Directions:

Cream butter and sugar and then add egg.

Sift together flour, soda, and salt. Add to butter and sugar mixture. Add quick oats and candy. Batter will be stiff. Drop dough onto ungreased, cookie sheets and bake at 350 until golden brown… Approximately 10-12 minutes. I like mine somewhat underdone so use your own judgment as to how long to bake them. Let cool on pan for approximately 1 minute then remove to cookie rack to cool. You can line your cookie sheets with parchment paper if you have it… it really helps as the candy tends to melt onto the sheets and stick. If you use parchment paper, you can remove the cookies as soon as you remove them from the oven as they will not stick to the pan

Mary Jane McKenna B. had an Archway cookbook and this was the first place entry for 1984.

No, we did not submit this, we just are very glad that someone did! Came from our own cookbook of our family favorites.

PEPPERMINT OATMEAL COOKIES KATHY B.


Ingredients:

2 cups Persimmon Pulp

1 ½ cups Sugar

1 tsp. Salt

1 Stick Butter (melted)

½ tsp. Nutmeg

½ tsp. Baking Soda

3 Eggs (beaten)

2 cups Flour

1 ¾ cups Milk

½ tsp. Cinnamon

1 tsp. Vanilla Extract

1/8 tsp. Ground Cloves

Directions:

Mix Persimmon pulp, beaten eggs, vanilla extract and milk together. In a separate bowl, sift all dry ingredients together and add liquid ingredients and mix. Stir in melted butter. Lightly grease a 13 x 9 x 2 inch glass baking dish and add pudding mixture.

Bake at 300 degrees F for approx. 1 hour.


Did you know? Greek yogurt as a healthy substitute for mayo, sour cream, heavy cream and more. (Kroger.com)

PERSIMMON PUDDING FAMILY RECIPE SHELBY D.

Kroger.com


PERSIMMON PUDDING LORI K.

My grandparents (Sam & Frieda H.) always has persimmon

pudding at our holiday gatherings. This is such a special dessert

and I will forever have a love of harvesting persimmons.

The best part is the aroma that your home gets when baking this

dessert.

Ingredients:

2 cups pulp

½ tsp salt

1 tsp cinnamon

¼ tsp cloves

1 tsp baking soda

1 tsp baking powder

½ salted butter

3 eggs

1 ½ cups sugar

1 tsp vanilla

½ cup flour

1 ¾ cups milk

Directions:

Mix all ingredients in a stand mixer except milk and flour, adding those last. Pour into a greased 9x13 pan. Bake at 350 degrees for 35-40 minutes. Check with toothpick method. If toothpick is not clean after 35-40 minutes, cover with foil and bake an additional 3-5 minutes.

Source: To my husband (Keith K.) for giving his grandma the persimmon tree years ago and to my husband and father-in-law for helping me gather the persimmons.


Ingredients:

4 cups of persimmon pulp

4 eggs

2 cups flour

1 tsp salt

2 tsp baking soda

½ tsp cinnamon

½ tsp nutmeg

1 ½ cups sugar – we like it sweet…so grandma added an additional 1/8 of a cup of sugar

2 Tbsp. butter

Directions:

In a large mixing bowl sift dry ingredients (flour, salt, baking soda, cinnamon and nutmeg). In a small bowl whip up 4 eggs. Add eggs, sugar and persimmon pulp to dry ingredients. Mix well with wooden spoon – you may use a hand mixer on low speed for 1 minute.

Melt 2 Tbsp. butter and place in glass 9x13 pan. Coat the bottom of the pan. Pour any remaining butter into the persimmon mixture and mix with wooden spoon.

Pour persimmon mixture into 9x13 pan. Bake 325 degrees for 1 hour and 15 minutes.

This recipe has been in the family for many years. Charlie & Esther owned the Grocery and Dry Goods Store

in Melrose, Illinois (1940’s-1970). The recipe gives my family happy memories of Grandma Esther.

She also made wonderful State Fair winning Sugar.

PERSIMMON PUDDING SHERI L.


Ingredients:

4 cups flour

1 Tbsp sugar

2 tsp salt

1 3/4 cups crisp shortening (butter flavor)

1/2 cup cold water

1 Tbsp vinegar (white)

1 large beaten egg

Directions:

Place flour, sugar, and salt in large bowl

Add shortening and mix until coarse

Mix water, vinegar and beaten egg

Add to flour mixture and knead a few times until mixed

Split into 4 equal balls for four pie crusts or two tops crust and two bottom crusts. You may freeze these for later use. Bake according to pie directions.

Source: The pie crust recipe is from my mother.


PIE CRUST JANNA F.


Ingredients:

2 cups crushed pretzels

¼ cup sugar

1 ½ sticks melted butter

1 8oz package of cream cheese

1 cup sugar

2 cups cool whip

2 10oz packages frozen strawberries

2 cups pineapple juice

2 3oz packages of strawberry Jell-O

Directions

Mix pretzels, ¼ cup sugar & melted butter. Press into a 9x13 pan (spray with Pam). Bake at 350 for 10 minutes. Then cool to room temperature.

Soften cream cheese and add 1 cup sugar and cool whip. Mix and spread over cooled crust.

Heat pineapple juice and dissolved Jell-O in it. Add thawed strawberries and put in the fridge until set. Spread over the second layer and refrigerate overnight to set. (Jell-O mixture can be made first so it will gel while you make other layers.)

Cooking Tip - You can use and egg slicer to chop fruits for salads or desserts. It can also be used to cup avocados for

sandwiches and uniform mozzarella slices for salads and pizza. (https://www.rd.com/list/kitchen-hacks/)

PRETZEL SALAD TRACY N.



PUMPKIN COFFEE CAKE JACQUELYN K.

Ingredients: Streusel Topping: ½ cup unsalted butter melted 1 and 1/3 cups all-purpose flour 6 tablespoons brown sugar 1/3 cup granulated sugar 1 teaspoon cinnamon Glaze: 3 tablespoons heavy cream 1 – 1 and ½ cups powdered sugar

Pumpkin Cake: 3 cups all-purpose flour 2 teaspoons cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt ¾ cup vegetable oil 1 and ½ cups packed brown

sugar 3 large eggs 2 teaspoons vanilla ½ cup sour cream 2 cups canned pumpkin or one 15

oz. can

Directions: Preheat oven to 350F Grease a 9x13 inch baking pan. The sides of the pan should be at least 2 inches tall. For the streusel mix together the melted butter, flour, sugars, & cinnamon until it reaches a consistency similar to sand. For the cake whisk flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt. In a separate bowl mix together the oil, brown sugar, eggs, vanilla, pumpkin, and sour cream until smooth. Combine the wet and dry ingredients from the previous step together into one mixture. Pour this into the cake pan. Crumble streusel topping over entire cake. Bake in preheated oven for 35-40 minutes or until the cake no longer wobbles in the middle and a toothpick inserted into the center comes out clean. For the glaze whisk together the sugar and cream until you get smooth consistency. A little extra cream or sugar may be added until desired consistency is achieved. Drizzle glaze over cooled cake. This recipe can be made gluten free by swapping the regular flour with almond flour.


Ingredients:

29oz can pumpkin

1 cup sugar

1 – 13oz can evaporated milk

3 eggs

4 tsp pumpkin pie spices

½ tsp salt

1 box yellow cake mix

¾ cup butter (melted)

1 cup chopped pecans

Directions:

Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Pour into greased & floured 9x13 glass baking dish. Sprinkle cake mix over pumpkin mixture, then sprinkle pecan on top. Pour melted butter over all.

Bake @ 350 for 50 – 60 minutes. Until knife inserted in the center comes out clean.

Baking Tip - If your whipping cream won’t whip, add an egg white.

PUMPKIN DUMP CAKE TRACY N.


Ingredients:

2 sticks softened unsalted sweet cream butter

2 eggs, beaten

¾ cup granulated sugar

¾ cup packed dark brown sugar

1 tsp baking soda

1 tsp salt

1 tsp vanilla

2 tsp peppermint extract

½ cup Hershey’s cocoa powder

2 ½ cups all-purpose flour

1 bag Hershey’s Candy Cane Kisses

1 bag Hershey’s Chocolate Kisses

Directions:

Grind or crush the Candy Cane Kisses in a food processor and set aside. Soften the butter and beat until smooth. Add the sugar and mix until combined. Stir the eggs in one at a time until mixture is smooth. Add the baking soda, salt, vanilla, peppermint extract, and cocoa powder and combine well. Add in the flour one cup at a time and beat well. When mixture is smooth, add the crushed up Candy Cane Kisses and beat until combined. Roll and form 1” balls with the dough and place them 2” apart on an ungreased cookie sheet. Press flat and place a Chocolate Kiss on top of each one. Bake for 7 minutes. Cool for 2 minutes on the sheet.

Source: This is a family recipe.

This is a recipe my family and I have been making at Christmas time for the last 9 years, ever since Hershey released the Candy Cane

kisses. Every year as soon as they come out in the stores we stock pile to make what are my family’s favorite Christmas Cookies.

This year my 8 year old daughter made them almost completely by herself for the first time.

REINDEER PATTIES KATHERINE C.


Ingredients:

1 cup butter

2 eggs

2 cups sugar

½ teaspoons vanilla

1 cup sour cream

2 cups sifted cake flour (if you can find it, otherwise all purpose will do)

¼ teaspoon salt

1 teaspoon baking powder

Topping:

½ cup finely chopped nuts

2 tablespoons brown sugar packed

½ teaspoon cinnamon

Directions:

Cream together the butter and sugar until light and fluffy (till no sugar granules). Add the eggs and vanilla. Fold in the sour cream. Add the dry ingredients and mix completely. This will be a stiff dough. Combine all ingredients for topping together in a small bowl.

Grease and flour a tube (angel food cake) pan. Spoon ½ of the batter into the pan and spread evenly around. Sprinkle with ½ the topping mix and repeat layers. This means you end with the topping. Bake in a 350 degree oven 55-60 minutes or until cake tests done.

Cool almost completely in pan before removing. Sprinkle with powdered sugar. Serve cold. This cake is usually best the day after baking… the sour cream keeps it moist so it will keep well… however; it usually does not last long enough at my house to get stale.


SOUR CREAM COFFEE CAKE (AUNT BETTY F.) KATHY B.


Ingredients:

9 inch pie shell (sometimes I use a graham cracker pie shell)

6 cups strawberries (about 1 1/2 quarts)

1 cup sugar

3 Tbsp. cornstarch

1/2 cup water

1/2 of 8 oz. package cream cheese, softened

Directions:

Bake pie shell (if not using graham cracker pie shell). Cool. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch, stir in water and crushed berries in medium saucepan.

Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Cool. Beat cream cheese until smooth. Spread on bottom of pie shell. Either put remaining berries in pie shell whole or slice berries before adding to pie shell. Pour cooked berry mixture over top of berries.

Source: I am not sure where I got this recipe from but I have been making it for a long time, when local strawberries are in season. It is my favorite strawberry pie recipe.

Did you know? A cheese grater can make quick work of piecrusts and biscuits. Instead of cutting the butter into the flour,

simply grate a stick of frozen butter, and then toss the shreds with flour until a crumbly mixture forms.


STRAWBERRY GLACE PIE JANICE J.



Ingredients: 1 cup crushed pretzels 3 tbsp. sugar 1/3 cup margarine 1 large strawberry Jello 1 package frozen unsweetened strawberries (you can either buy sliced

or slice whole ones yourself. Slicing whole ones seems to work better.) 1 block cream cheese 1 cup sugar 1 small cool whip 2 cups boiling water Directions: Mix pretzels, 3 tbsp. sugar, and ½ cup of margarine together. Press into 9x13 pan and bake at 350 for 10 mins. Cool on wire rack. Mix cream cheese, 1 cup sugar, and cool whip. Spread onto cooled crust. Mix box of strawberry Jello and boiling water until well blend. Put sliced frozen strawberries into Jello. Stir and pour over cream cheese layer. Refrigerate overnight. Note: My mother believes this recipe goes in the salads category, but we all know this is a dessert. I’ve also always wondered how it would taste with different Jello flavors.

My mother makes this dish for basically every family gathering. I remember when I was little, sitting on our island watching her cut up frozen strawberries. I helped her by fighting with my siblings for the

bowl/beaters. Can totally be eaten for breakfast.

STRAWBERRY SALAD ABIGAIL C.


Ingredients:

2 sticks butter (softened real butter)

2 cups sugar

4 eggs

2 tsp vanilla

Add:

4-1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

Drop by rounded spoonful (I use the medium Pampered Chef scoop) on cookie sheet. Lightly press with fingers to slightly flatten. Bake at 350 for 12 minutes until light brown.

Icing:

1 tablespoon melted butter

2 tsp almond extract

Food coloring (optional)

1/2 bag of powdered sugar

Milk (probably ¼ cup)

I put the butter and milk in the microwave until the butter is melted (about 30 seconds). Add powdered sugar and almond extract. Add more milk or powdered sugar to get the correct consistency.

The sugar cookie recipe come from my grandmother. She would always have sugar cookies ready for whenever anyone would visit. Her cookies did not

contain icing, but rather a sprinkle of sugar.

SUGAR COOKIES SHARON S.


Ingredients:

1 Tbsp. active dry yeast

1 ½ cup warm water

¼ cup Sugar

¼ Canola oil

2 large egg whites, lightly beaten

1 ¼ tsp. salt

5 ½ to 6 cups all-purpose flour

½ cup chopped maraschino cherries, patted dry

¼ cup packed brown sugar

1 tsp. ground cinnamon

2 Tbsp. butter melted

Icing:

1 cup confectioner’s sugar

1 to 2 Tbsp. fat-free milk

SWEDISH TEA RING COLEENE N.


Directions:

In a large bowl, dissolve yeast in warm mater. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour.

Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18x12 in. rectangle pan. Brush with butter; sprinkle with nut mixture to within ½ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge, two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes.

Bake at 400 degrees for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

In a small bowl, combine confectioners’ sugar and enough milk desired consistency, drizzle over tea ring.

GOOD OLE' FATTENING RECIPE

My Mom would always make one of these for every family function.

I like to make them around the holidays and add green to it to make it look like a wreath.

I have the Betty Crocker cookbook that we used to bake from, duct tape and all holding it together. It has to be pretty old

because my Mom said I would stand on a stool next to her and feel I needed to hold my finger on the recipe so she wouldn't

lose her place.


Ingredients:

3 packages cream cheese, softened

1 cup chilled whipping cream or heavy whipping cream


1 cup strong, black coffee (instant or brewed)

3 packages Ladyfingers (these are found at Kroger/JayC in bakery section)

3 tablespoon cocoa powder

1 Hershey bar to shave

8 ½ x 11” pan or glass dish

Directions:

Mix cream cheese until soft and smooth, add the chilled whipping cream, and add powdered sugar mix all of this together, adding extra whipping cream if it is too thick. Should be similar to frosting consistency.

Separate layers of lady fingers from the package and place in pan, flat, side by side. Brush or pour coffee on one layer of lady fingers but don’t soak them in the coffee. Spread ½ the filling on the lady fingers.

Place another layer of lady fingers on top of the filling, repeat the other ½ of the filling and smooth out. Gradually sift cocoa on top of the filling then shave the chocolate bar on top for decoration.

Refrigerate for at least 1 hr. This can be made a day ahead you need it, the flavors will get even better overnight. Must be served cold.

Baking Tip - You can salvage a broken cake by making a trifle.

Layer salvaged cake pieces with fresh whipped cream and fruit in a

pretty glass bowl. (https://www.rd.com/list/kitchen-hacks/)

TIRAMISU LORNA T.



Ingredients:

½ lb. butter

½ lb. Velveeta cheese (cut into slices or cubes for easier melting)

2 boxes powdered sugar sifted (2 lbs.)

½ cup cocoa

½ tsp vanilla

1 cup nuts

½ cup coconut (optional)

Directions:

Melt Velveeta and butter, bring to a soft boil and remove. Add vanilla to the mixture. In a separate bowl, mix sugar, cocoa, nuts and coconut. Add the wet mixture to dry mixture, pour into a cake pan. I usually lightly butter it or line with parchment paper. I would not use wax paper because the mixture will be hot. Can leave out to set up, or refrigerate to speed up.

** Don’t over boil, it will dry out if you do.

The fudge recipe is simple and sets up nicely without having to boil it to perfection.

Baking Tip – Dust chocolate chips, blueberries, raisins, etc. in flour before incorporating into batter to keep them

from sinking.

VELVEETA CHEESE FUDGE LORRIE C.


Ingredients:

4 cups Water

3 oz. Dark Brown Sugar

½ Cinnamon Stick

4 Tablespoons Ground Coffee (Dark Mexican roast is preferred)

Directions:

In a medium sauce pan over medium low heat, mix the water, cinnamon stick and sugar. Simmer until sugar is dissolved.

Bring to a boil and add the coffee. Then turn the heat off and stir.

Cover the pot and allow it to steep for about 5 minutes.

Pour through a strainer and serve.

**Can also add cloves or anise for more spicy flavor.


It’s called pot coffee because it’s traditionally made in a large clay or enamel pot. I love this coffee but I only seem to drink it when

I visit my parents or family. So I asked my dad his recipe. It’s a great winter treat, it’s sweet and it reminds me of home.

CAFÉ DE OLLA (POT COFFEE/SPICED COFFEE) CYNTHIA G.


Ingredients:

2 cups good vodka (Grey Goose or other)

1 cup Cointreau

1 cup cranberry juice cocktail

½ cup Pomegranate juice

½ cup freshly squeezed lime juice

Directions:

Mix all in pitcher. Pour into shaker ½ full of ice. Shake 30 seconds and serve.

[Since we rarely have cocktails, we drink this on ice which melts and dilutes it significantly.]

Enjoy!!



COSMOPOLITANS KATHY B.


Ingredients:

2 bottles of your favorite dry, light-bodied, red wine

1 cup apple brandy

1 cup cranberry juice

1 cup simple syrup

1 orange sliced

1 cup fresh cranberries

4-5 cinnamon sticks - (plus more for garnish)

1 teaspoon whole peppercorns

Directions:

Add the wine, brandy, cranberry juice, simple syrup, orange slices, cranberries, cinnamon sticks, and whole peppercorns to your Crock-Pot/ Slow Cooker. Stir to combine.

Set the temperature to high and cook the sangria for one hour. Then, set the temperature on low to keep it warm for up to 5 hours.

Serve in insulated mugs and garnish with a cinnamon stick.


Did you know? Cranberries are harvested mid-September to mid-November, making them perfect to consume during holiday season. They were first canned in 1912 as a way to extend the

short selling season. (https://www.mentalfloss.com/article/71273/origins-15-holiday-foods-and-drinks)

SLOW COOKER SANGRIA KAYLEE D.

https://www.mentalfloss.com/article/71273/origins-15-holiday-foods-and-drinks

182DISTRIBUTION STATEMENT A – APPROVED FOR PUBLIC RELEASE: DISTRIBUTION UNLIMITED

183DISTRIBUTION STATEMENT A – APPROVED FOR PUBLIC RELEASE: DISTRIBUTION UNLIMITED

Index


Appetizers and Snacks

Alabamy Fire Crackers ......................................................................... 10

Aunt Jean’s Gazpacho .......................................................................... 11

Aunt Jean’s Pesto ................................................................................ 12

Best Avocado Dip ................................................................................ 13

Buffalo Chicken Dip ............................................................................. 14

Cheeseball ......................................................................................... 15

Chicken Hats ...................................................................................... 16

Gary’s Cheeseball ............................................................................... 17

Easy Puppy Chow (For Kids) ................................................................. 18

Grandma Mac’s Crab Dip ...................................................................... 20

Jalapeño Delights ................................................................................ 21

Kathy’s Taco Dip ................................................................................. 22

Mozzarella Cheese from Powdered Milk .................................................. 23

Sausage Won Ton Cups ....................................................................... 24

Spicy Crackers .................................................................................... 25

Sun Dried Tomato Pesto Torte .............................................................. 26

Texas Caviar ...................................................................................... 27

White Magic ....................................................................................... 28

“Worth a Million Bucks” Chex Mix .......................................................... 29

Salads and Soups

2nd Place in Crane Chili Cook-off Recipe ................................................ 32

5 Step OPSEC Chili .............................................................................. 34

Bill T’s Chili ........................................................................................ 36

Boilermaker Tailgate Chili .................................................................... 38

Cabbage Soup .................................................................................... 40

Dad’s Chicken Soup and Chewy Dumplings ............................................ 41

California Tortilla Soup ........................................................................ 42

Fred Sanford’s C&C Soup ..................................................................... 44

Homemade BBQ Sauce ........................................................................ 46

Hoosier Mulligatawny Soup .................................................................. 48

Hormel Chili Recipe ............................................................................. 49

Hot and Spicy Sausage Soup ................................................................ 50

Jennifer’s Potato Soup ......................................................................... 51

Lazy Day Vegetable/Beef Soup ............................................................. 52

Lima Bean Soup.................................................................................. 54

My Family Chili Recipe ......................................................................... 55


Quick and Easy Tortilla Soup ................................................................ 56

Taco Soup .......................................................................................... 57

The Best Chili ..................................................................................... 58

The Bryant’s Greek Tzatziki Sauce ......................................................... 59

The Colonel’s Chili ............................................................................... 60

Tom G.’s Black Jack BBQ Sauce ............................................................ 62

Vegetable Soup ................................................................................... 63

Wharf Chili ......................................................................................... 64

Zesty Pasta Salad ............................................................................... 65

White Chili ......................................................................................... 66

Main Courses

Alfredo Heart Attack ............................................................................ 70

Anytime Casserole .............................................................................. 71

Aunt Kathy’s Party Ham Rolls ............................................................... 72

Family Risotto Recipe .......................................................................... 73

Biryani ............................................................................................... 74

Chicken Bacon Alfredo Ranch Pizza ........................................................ 78

Chilaquiles ......................................................................................... 79

Christmas Morning Breakfast Casserole .................................................. 80

Grandpa’s Garlic Feinkochen Eggs ......................................................... 81

Greek Lemon Dill Chicken .................................................................... 82

Hawaiian Venison Meatballs .................................................................. 83

Helen’s Famous Spaghetti and Chicken Provincial .................................... 84

Holiday Morning Sausage and Egg Casserole .......................................... 85

Hummus Pasta ................................................................................... 86

Lasagna ............................................................................................. 87

Low Carb Baked Chicken Zucchini with Bacon ......................................... 88

Mac and Cheeseburger Soup ................................................................ 89

Mary’s Mum’s Pasty Recipe ................................................................... 90

Miso Glazed Salmon ............................................................................ 91

My Mother’s Lasagna Recipe ................................................................. 92

Peppered Beef Tenderloin ..................................................................... 93

Okinawan Taco Rice ............................................................................ 94

Peppy Spinach Lasagna ........................................................................ 96

Pumpkin Waffles with Apple Cider Syrup ................................................ 97

Smoked Pork Shoulder ......................................................................... 98

Taco Salad Garry ................................................................................ 100


Three Envelope Picante Roast Beef

and Leftover Sliders with Caramelized Onion .......................................... 101

Turkey Salad ...................................................................................... 102

Won Ton Wraps .................................................................................. 103

Yooper Pasty ...................................................................................... 104

Side Dishes

Amber’s Cranberry Sauce..................................................................... 108

Broccoli Casserole ............................................................................... 109

Corn Pudding...................................................................................... 110

Creamy Scalloped Potatoes .................................................................. 111

Drunken Cranberry Sauce .................................................................... 112

Elote – Mexican Corn on the Cobb ......................................................... 113

Helen May’s Sweet Potatoes ................................................................. 114

Hot Beans .......................................................................................... 115

Make-Ahead Mashed Potatoes .............................................................. 116

Potato Latkes ..................................................................................... 117

Sprouts and Cheese ............................................................................ 118

Tabouleh ........................................................................................... 119

Sweet Bread....................................................................................... 120

Ultimate Loaded Baked Potatoes ........................................................... 122

Tennessee Hot Deviled Eggs ................................................................. 124

Desserts

Amanda’s Pecan Pie ............................................................................ 128

Apple Crisp ........................................................................................ 129

Aunt Kathy’s Cheesecake ..................................................................... 130

Aunt Kathy’s Molasses Cookies ............................................................. 131

Aunt Kathy’s Pumpkin Pie .................................................................... 132

Aunt Kathy’s Thanksgiving Pie .............................................................. 133

Bill’s German Icebox Cookies ................................................................ 134

Cannoli Dip ........................................................................................ 135

Cherry Delight .................................................................................... 136

Chocolate Chess Pie ............................................................................ 137

Chocolate Chip Cookies ........................................................................ 138

Chocolate Crinkles .............................................................................. 139

Chocolate Peanut Butter No-Bake Cookies .............................................. 140

Cinnamon Roll Muffins ......................................................................... 141


Cranberry Orange Cookie ..................................................................... 142

Croissant Bread Pudding ...................................................................... 143

Diced Apple Cake ................................................................................ 144

Famous Oatmeal Cookies ..................................................................... 145

Grandma’s Apple Dumplings ................................................................. 146

Grandma Helen’s Pink Stuff .................................................................. 148

Grandma’s Lemon Glaze Cake .............................................................. 149

Gulab Jamun ...................................................................................... 150

Karen’s Apple Cake ............................................................................. 152

Mary Sinnock’s Caramels ..................................................................... 153

Nana’s Fantasy Fudge .......................................................................... 154

Nana’s Peanut Butter Fudge ................................................................. 155

Oatmeal Chocolate Chip Cookies ........................................................... 156

Ozark Pudding .................................................................................... 157

Pecan Pie Cheesecake .......................................................................... 158

Peppermint Oatmeal Cookies ................................................................ 159

Persimmon Pudding Family Recipe ........................................................ 160

Persimmon Pudding ............................................................................. 161

Persimmon Pudding ............................................................................. 162

Pie Crust ............................................................................................ 163

Pretzel Salad ...................................................................................... 164

Pumpkin Coffee Cake ........................................................................... 165

Pumpkin Dump Cake ........................................................................... 166

Reindeer Patties .................................................................................. 167

Sour Cream Coffee Cake ...................................................................... 168

Strawberry Glace Pie ........................................................................... 169

Strawberry Salad ................................................................................ 170

Sugar Cookies .................................................................................... 171

Swedish Tea Ring ................................................................................ 172

Tiramisu ............................................................................................ 174

Velveeta Cheese Fudge ........................................................................ 175

Beverages

Café de Olla ....................................................................................... 178

Cosmopolitans .................................................................................... 179

Slow Cooker Sangria ........................................................................... 180

H oliday & Winter Classics

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Transcript of H oliday & Winter Classics