2019 Dearborn Family Reunion Cookbook by Dearborn Reunion

Dearborn Family Reunion

Cookbook

Thank You Thank you to everyone whose recipes appear here, who searched for or shared recipes, and who took or sent photos. You brought all the pieces together. --Sandy King

Bud Anderson Barb Anderson Jesse Clevenger Vickie Connell Greg Cunningham Alice Dearborn Melvin Dearborn Nell Dearborn Dave Dunham

Diana Dunham Esther Dunham Jean Dunham Paula Holley Ruth Hester Dan Knight Jean Knight Jim Knight Kelly Knight

Jeanne Knight Alicia Koehn Nick Koehn Jan Oâ&#x20AC;&#x2122;Dell Andrea Richards Bethann Rice Cheryl Sprehe Grace Wood Marion Wood

Dearborn Family Reunion

Cookbook

Dearborn Family Reunion

Cookbook ENTREES All-American Burgers • 6 Baked Pasta • 7 Biscuits & Gravy • 8 Broccoli Chicken Casserole • 11 Cabbage Rolls • 12 Carson Gulley Swiss Steak • 14 Centralia House Shrimp • 17 Chicken & Dumplings • 18 Chicken & Rice Casserole • 19 Chili • 20 Egg & Sausage Casserole • 21 Frito Pie • 23 Garlic & White Wine Shrimp Sauce • 24 German Pancake/Dutch Baby • 25 Italian Beef • 26 Johnny Cake • 27 Lemon Spaghetti • 29 Meatloaf • 30 Milk Can Supper • 31 Mud Pie • 32 Oriental Shrimp Salad • 33 Oven-Baked French Toast • 34 Oven-Barbequed Ribs • 35 Piggy Pudding Breakfast Casserole • 36 Preacher’s Casserole • 37 Seven Can Dinner • 38 Shrimp Fettucine • 39 Sloppy Joes • 40 Southwest Sausage Pie • 41 Spaghetti & Meatballs • 42 Swiss Chicken • 45 Taiwan Chicken • 46 Waffle House Waffles • 47

SIDES Broccoli Salad • 50 Copper Penny Carrots • 53 Cornbread • 54 Curry Dip • 60

Contents Escalloped Pineapple • 61 Famous Barr’s French Onion Soup • 63 German Potato Salad • 64 Honey Yeast Rolls • 65 Lime Salad •66 Potato Cakes • 67 Smokey Beef Salami • 68 Sweet Potato Casserole • 69

SWEETS Aunt Min’s Cookies • 72 Black Bottom Pie • 73 Breath of Spring Delight • 74 Camp Washington Salsa • 75 Chess Pie • 76 Cinnamon Rolls • 78 Classic Orange Fluff • 80 Finger Jell-O • 83 Friendship Cake • 84 Fruit Punch • 85 Fruity Pebble Bars • 86 Grandma’s Brown Sugar Coffee Cakes • 87 Kranz • 88 Million Dollar Pie • 89 Mountain Dew Apple Dumplings • 91 Myers’ Rum Cake • 92 New Year’s Christmas Rum Cake • 94 Nick’s Best Pecan Cookies • 95 Old-Time Apple Dumplings • 96 Oreo Dessert • 97 Pecan Pie • 98 Pfeffernusse/German Spice Cookies • 99 Pistachio Torte • 100 Pumpkin Chocolate Chip Blondies • 101 Pumpkin Pie • 102 Snow Pie • 103 Spiced Peanuts • 105 Sweet Potato Dog Treats • 107 Tiramisu • 108 Ultranutty Pecan Bars • 110

Dearborn Family Reunion

Cookbook Entrees

All-American Burgers Recipe from Alicia Koehn INGREDIENTS 2 pounds ground beef 1/4 cup chopped onion 1/4 cup chili sauce 4 tsp Worcestershire sauce 4 tsp mustard American & Swiss cheese slices Cooked bacon

DIRECTIONS

Nick & Alicia

Koehn

Mix ingredients together (except for cheese and bacon). Form patties. Grill! Top with cheeses and bacon.

Dearborn Family Reunion

Baked Pasta Recipe from Sandy King INGREDIENTS 1 pound ground beef 1 medium onion, chopped 1 tsp chili powder 1/2 tsp Tabasco (or any hot pepper sauce) 1/4 tsp black pepper Ground red pepper to taste 1 family-sized can (23 oz) Campbell’s tomato soup 1 family-sized can (23 oz) cream of mushroom soup 2 TBSP tomato paste (I use the tomato paste in the tube so I don’t waste a whole can) 1 pound fusilli or rotini pasta (spiral-shaped) 1 - 1/2 cup shredded mozzarella, divide 1/2 cup shredded paramesan, divided

Sandy King

DIRECTIONS Preheat oven to 350 degrees Start water boiling to cook pasta. Brown ground beef with onions; drain as needed. Add chili powder, Tabasco, black pepper and red pepper to beef; cook for 1-2 minutes. Add both cans of soup and tomato paste; stir until throughly mixed. Let the sauce cook over medium heat. When the sauce has warmed through, stir in 1/2 cup of the shredded mozzarella and 1/4 cup of the shredded parmesan. It will melt into the sauce as it cooks. Cook the pasta according to package directions. Don’t overcook the pasta. In fact, it can be a little undercooked, because you’re going to bake it, too. Drain cooked pasta and stir the pasta into the sauce. Pour pasta into a greased 9 x 13 pan. Top with remaining 1 cup mozzarella and 1/4 cup parmesan. Bake for 30 minutes at 350 degrees. (No need to cover; let the cheese get brown and bubbly!) 7 This evolved from a recipe in the old Better Homes & Gardens cookbook called “Irish-Italian Spaghetti.” My mom made it, and it was one of the first things I learned to cook. I’ve changed it over the years, using fusilli instead of spaghetti, adding cheese to the sauce, and making it into a baked pasta. But the flavor is still what I remember. It’s comfort food. --Sandy

Dearborn Family Reunion

Biscuits & Gravy Recipe from Jim Knight Shared by Jesse Clevenger INGREDIENTS BISCUITS

2 cups flour 2 tsp baking powder 1 stick butter Dash salt 1 tsp sugar Approximately 1 cup milk

SAUSAGE GRAVY 1/2 pound sausage Approximately 1/2 cup flour Bacon grease as required Salt/pepper to taste

Jim Knigh

t & Jesse

Clevenge r

DIRECTIONS Preheat oven to 450 degrees For biscuits: Combine flour, baking powder, salt & sugar (mix) Add butter & cut into the mix (the more you cut the tougher the dough) Add most of milk & mix in with a fork, adding more if the mix is dry Take a baking pan & put a layer of flour on it Empty the contents on the floured pan & start folding the mix until it is not sticky to the touch Pat out the dough to about 1/2 â&#x20AC;&#x153; thick, then use a biscuit cutter make your biscuits Pick up the excess dough & knead it into a ball & flatten back out and cut more biscuits Do this until no dough is left Bake at 450 degrees for 10-15 minutes until golden brown on top

Dearborn Family Reunion

For gravy: Make sure when adding the flour that the heat is not much more than medium. In an iron skillet, add about 1/4 cup of bacon grease & fry the sausage, making sure it is chopped up in small amounts like hamburger.

(continued)

Toward the end of the sausage being done, add a good quantity of pepper & finish frying. This will allow the gravy to have some spice to it. Add the flour and mix thoroughly allowing the sausage, grease and flour to make a good Roux. After the Roux is mixed and cooked, add milk to the skillet to about 1/2â&#x20AC;? - 3/4â&#x20AC;? from the top of the skillet Mix well so the Roux starts mixing well with the milk. Add a little salt to taste. Stir it in real good with a fork and taste it. Add more salt & do the same until it is right for your tastes. It is important to scrape the bottom and sides of the skillet as it cooks to keep the gravy from sticking and lumping. Be sure to stir often & scrape often. When the gravy thickens good enough, then you can turn off the burner, but keep stirring for a little bit. If the gravy does not thicken properly, put a couple of teaspoons of flour in a small glass, add some water and mix thoroughly. As you pour this into the gravy, make sure to stir vigorously directing under the area that the mixture is being poured. Do not pour all of it in one spot. The next time you make gravy, use a little more flour to insure the gravy thickens better.

This is a recipe that Jim emailed to Jesse when she was living in New Orleans for a while.

Dearborn Family Reunion

Broccoli Chicken Casserole Recipe from Ruth Hester Shared by Grace Wood INGREDIENTS 2-3 cups diced chicken, cooked 1 package broccoli; frozen, chopped or fresh cooked 1 can cream of chicken soup 1/2 cup mayonnaise 3 tsp or less of curry powder 1/2 tsp lemon juice

DIRECTIONS

Grace Woo

d, Ruth He

Preheat oven to 350 degrees

ster, Essie D u

nham

The sauce is made by mixing the soup, mayonnaise, curry powder and lemon juice. Put in layers of broccoli, chicken and sauce. Top with crunched chips. (It is suggested to use Chipsters.) Bake at 350 degrees for 30-35 minutes.

Grace found this recipe in a cookbook from Melvin and Nell Dearbornâ&#x20AC;&#x2122;s church, the Zion United Church of Christ in Central City, IL.

Dearborn Family Reunion

Cabbage Rolls Recipe from Jean Knight Shared by Bethann Rice & Sandy King INGREDIENTS 1 -2 heads of cabbage (You’ll need 14 saucer-sized leaves) 3/4 pound ground beef 3/4 pound ground pork or sausage 1 small onion, finely diced 1 cup rice (uncooked) 1 egg 1 tsp salt 1 TBSP paprika 1 - 15 oz can sauerkraut 1 - 15 oz can stewed tomatoes 1 - 15 oz can tomato sauce

Dan Knight, B

ethann Rice

DIRECTIONS Preheat oven to 350 degrees Prepare your cabbage leaves first. Jean’s recipe says to cut the core out of the head of cabbage, cover it with water in a large stock pot, bring it to a boil and cook until the leaves are limp. I leave the core in and stab it with a cooking fork so I can use the fork to control the head of cabbage in the boiling water while I cut off the leaves one at a time. Either way, you’re looking for at least 14 good-sized leaves (saucer-sized, more or less). Cabbages tend to be small except in the summer, so it might take two heads of cabbage to get 14 leaves. (You can save the leftover cabbage and cook it with a roast, or make cole slaw with it if the unused portion hasn’t cooked through.) Once you’ve separated the cabbage leaves, put them on paper towels to dry them off. Check the center vein on each leaf. If it’s thick, pare it down a little to make it easier to roll. Prepare a 9 x 13 glass baking dish; use the deepest pan you have. (A metal pan will react with the sauerkraut and tomato sauce, and make your cabbage rolls taste tinny.) Grease or spray the baking dish, and spread the sauerkraut over the bottom. 12

Make the filling: In a large bowl, mix together ground beef, pork or sausage, onion, rice, egg, salt and paprika. Use your hands for best results--but you might want to wear gloves, because the paprika will stain your hands.

Dearborn Family Reunion

(continued)

Make the rolls: You’ll be able to get 14 rolls lined up in two rows in a 9 x 13 baking dish. I like to divide my filling into 14 portions before I start so they’re all the same. Start with 1/4 cup, scoop out 14 portions, then add a little to each portion if you have filling left over. Put one portion of filling at the bottom of one of the cabbage leaves. Roll the leaf up like a burrito, tucking in the sides, and flattening/widening out the scoop of filling a little as you go. Put the rolls in the pan on top of the sauerkraut. Mix together the stewed tomatoes and and tomato sauce; pour the mixture over the cabbage rolls. Your pan will be full, so make sure the tomato mixture gets in around the sides of the pan and in between the cabbage rolls. Cover with foil; tent the foil so it doesn’t touch the tomato sauce. Put a cookie sheet under the baking dish before you put it in the oven, because it will bubble over. Bake at 350 degrees for about 1 - 1/2 hours. (If you need to hurry them along, you can turn the oven up to 375 degrees.) You’ll know when the cabbage rolls are done because you will smell them and the sauce will be bubbly. Remove the foil carefully; there will be a lot of steam. Dish up a couple of cabbage rolls per person, along with some tomato sauce and sauerkraut from the bottom of the pan. Serve with crunchy-crust bread for sopping up the sauce.

Dan Knight & Sandy King

Dan’s all-time favorite dish is cabbage rolls. When I started cooking for him, I didn’t have his mom’s cabbage roll recipe, so I guessed at it based on his description. I made them over and over again, changing it a little at a time and getting his input until he said, “This is it!” Not long after that, Bethann found her grandma’s recipe and shared it with me. Turns out the two recipes were pretty similar! The biggest difference is the paprika in my version. --Sandy

Dearborn Family Reunion

Carson Gulley Swiss Steak Recipe from Esther Dunham Recipe shared by Diana Dunham INGREDIENTS 2 pounds round steak, cut into 5-6 oz pieces 1/2 cup butter, melted 1 large onion 1 cup milk 2 eggs 3 cups flour, seasoned with garlic powder, salt, pepper and paprika 1/2 cup butter 2 oz Worcestershire sauce 1 oz Kitchen Bouquet 1 quart boiling water w/ 4 tsp beef base paste 8 oz chopped carrots 1 green pepper, chopped 1 red pepper, chopped 1 bunch of celery, chopped 1 pound sliced mushrooms 1 tomato, chopped 16 oz tomato sauce Fresh oregano and rosemary Crushed cayenne pepper

Bob Dunha

m, Essie Du

nham

DIRECTIONS Preheat oven to 300 degrees. Pound the round steak with a mallet. In a large frying pan, add butter and saute onion for 3-4 minutes. Remove onions and set aside. Dip meat into egg wash of milk and egg, and coat with seasoned flour, saving leftover flour to make a roux. Place steaks in same pan and brown steaks on both sides, adding more butter if necessary.

Dearborn Family Reunion

Remove steaks and place in a single layer in greased baking pan. Put any leftover ingredients from the fry pan into a larger pot.

(continued)

Melt a second stick of butter, and with the rest of the flour, whisk together to make a roux by slowly adding mixture of Worcestershire sauce, Kitchen Bouquet, boiling water with beef base whisked together. Add all vegetables, including sauteed onions and tomato sauce and remaining seasonings. Stir and cook on low for approximately 10-15 minutes. After 10 minutes, if it seems too thin, add more roux to thicken a bit more. Allow to cool down before pouring everything over the steak. Cover and cook at 300 degrees for 90 minutes.

Bob Dunham

Esther & Bob

Dunham

This was one of Esther Dearbornâ&#x20AC;&#x2122;s favorite dishes! -- Diana

Dearborn Family Reunion

Centralia House Shrimp Recipe from Jean Knight Shared by Bethann Rice INGREDIENTS 1-2 pounds uncooked shrimp 1 stick unsalted butter 2 bottles chili sauce 1/2 bottle sweet white wine 1 cup olive oil 3 cloves garlic, chopped 1/2 cup parsley (fresh or dry), chopped 2 TBSP Italian seasoning

DIRECTIONS

Peg Shahan ,

Jean Knigh

t (center) a

t Centralia

House

Preheat oven to 350 degrees Add all but shrimp in a large pot and bring to a boil. Lower temperature and simmer for 25-30 miutes. Put shrimp into a baking dish. Pour sauce over shrimp and let sit 40 minutes. Bake for 25 minutes at 350 degrees.

Centralia House, from their website

Grandma used to make this every year on Christmas Eve! She spent many years working as a waitress at the historic Centralia House Restaurant. This shrimp is still on their menu. --Bethann

Dearborn Family Reunion

Chicken & Dumplings Recipe from Grace Wood INGREDIENTS 1 stewing chicken 2 tsp salt, divided 1 tsp pepper 3 quarts water 2 cups all-purpose flour 1/2 cup butter or margarine 1 egg, beaten 1/2 cup milk 1 can cream of chicken soup 1/2 soup can of milk

Rick Slagle y, Gary & G

race Wood

, Jeff Slagle y

DIRECTIONS Combine chicken, water, 1 tsp salt salt and pepper. Cook until chicken is tender. Remove chicken from bones. For dumplings, combine flour, butter/margarine, egg, milk and 1 tsp salt. Work together with hands, mixing well to make dough. Turn out onto floured surface. Knead several times. Roll out thin and cut into strips. Add to boiling broth and chicken. While cooking, add soup and 1/2 soup can of milk. Cover and let simmer on low heat about 20 minutes.

Dearborn Family Reunion

This is one of my familyâ&#x20AC;&#x2122;s favorites! --Grace

Chicken & Rice Casserole Recipe from Andrea Cunningham Richards Shared by Grace Wood INGREDIENTS 4 large chicken breasts 1 can cream of mushroom soup 1 can cream of chicken soup 1 cups instant rice

DIRECTIONS Preheat oven to 350 degrees

Andrea Cu

nningham

Richards

Place chicken breasts in greased baking dish. Add rice. Mix two soups together with 1/2 cup water and pour over chicken and rice. Cover with foil and bake at 350 degrees for 1 hour and 15 minutes.

Grace found this recipe in a cookbook from Melvin and Nell Dearbornâ&#x20AC;&#x2122;s church, the Zion United Church of Christ in Central City, IL.

Dearborn Family Reunion

Chili Recipe from Jim Knight Shared by Jesse Clevenger INGREDIENTS 1 pound dry red beans 2 packages Williams chili powder mixings 1 TBSP garlic 1 pound hamburger 1 can tomatoes (any type you want) If whole, chop them up 1 onion (add to suit) 1 green pepper (add to suit) a/r cumin powder (add for chili flavor) a/r chili powder (add for heat) a/r salt a/r pepper couple of shakes of Worcestershire sauce (in meat) a/r lard (1-2 tablespoons of lard or suet) squirt of mustard in beans & meat

Jesse Cleve

nger, Jim K

night

DIRECTIONS Here goes. In pressure cooker, add beans, 1/2 onion, pepper, tomato & garlic. Squirt some mustard and Worcestershire. Pressure cook for 25 minutes. In the meantime... In skillet, brown the meat with lard, 1/2 onion, pepper, & garlic. Squirt some mustard and Worcestershire. Add tomatoes after browning the meat. Add chili mixins, cumin, salt, pepper and chili powder.

Dearborn Family Reunion

Jim emailed this recipe to Jesse when she was away in New Orleans. You can almost hear him telling her how to make it!

Egg & Sausage Casserole Recipe from Esther Dunham Recipe shared by Diana Dunham INGREDIENTS 6 eggs, slightly beaten 6 slices of bread, cubed 1 cup grated cheddar cheese 2 cups milk 1 tsp salt 1/2 tsp dry mustard 1 pound brown-and-serve link sausages

DIRECTIONS Brown sausage and cut into small pieces. Mix all ingredients together. Pour into a 9x13 greased pan. Refrigerate overnight. Bake at 350 degrees for 45 minutes.

Ken Dunh a Heather T m, Jessie Wurzel, P a hompson (in Dianaâ&#x20AC;&#x2122;s ul Dunham, arms), Dia na Dunham

This was another of Esther Dearbornâ&#x20AC;&#x2122;s favorites. It can be prepared ahead of time. -- Diana

Dearborn Family Reunion

Frito Pie Recipe from Sandy King INGREDIENTS 1 pound ground beef 1 onion, diced 1 roasted red pepper, diced (I use jarred roasted red peppers, but you could roast your own) 1 - 10 oz can Ro-Tel (original, mild or hot) 1 - 15 oz can black beans (drain and rinse) 1 - 16 oz can chili beans (mild, medium or spicy). Donâ&#x20AC;&#x2122;t drain the chili beans. 1 - 7 oz (small) can diced green chiles 1 - 10.5 oz can cream of mushroom soup 1 - 9 oz bag (regular size) Fritos corn chips 3/4 cup shredded mozzarella 3/4 cup shredded pepperjack cheese

Dan Knight

DIRECTIONS Preheat oven to 350 degrees. Brown ground beef and onion; drain as needed. Add roasted red pepper, Ro-Tel, black beans, chili beans and green chiles. Stir to combine, and cook over medium heat for 10 minutes. Stir in cream of mushroom soup and cook for another 5-10 minutes. Spread Fritos in the bottom of a greased or sprayed 9 x 13 baking dish. (Save some Fritos to crumble over the top of your individual servings later.) Spoon beef/bean mixture over the top of the Fritos. (If you pour it over the Fritos, it will just move them out of the way.) Top with shredded mozzarella and pepperjack cheese. Bake at 350 degrees for 20 - 25 minutes until Frito Pie is bubby and cheese has browned. Serve with a dollop of sour cream and some crumbled Fritos on top.

23 Dan and I love this dish! It can be spicy, or not, depending on which ingredients you use. The Fritos on the bottom soak up some of the sauce and make a soft cornmeal-type crust. Itâ&#x20AC;&#x2122;s quick and easy to put together on a weeknight. --Sandy

Dearborn Family Reunion

Garlic & White Wine Shrimp Sauce Recipe from Bud & Barb Anderson INGREDIENTS 1/4 cup butter 2 TBSP olive oil 3 garlic cloves, minced 1 - 1/4 pounds large shrimp, peeled & de-veined 1/4 tsp salt 1/4 cup dry white wine 14 oz can chicken broth 2 TBSP fresh lemon juice 3 TBSP chopped fresh parsley

DIRECTIONS

Bud & Barb

Anderson

Melt the butter and olive oil in a large non-stick skillet over medium heat. Add in garlic; stir/saute 2 minutes. Add in shrimp; stir/saute 2-3 minutes or until shrimp turns pink. Season with salt and pepper; transfer to a warm serving platter. Add wine, chicken broth and lemon juice to skillet. Bring to a boil; boil to reduce 1/3. Decrease heat, return shrimp to the pan, add in chopped parsley; stir until heated through. Transfer to a serving plate; garnish with parsley sprigs and serve immediately. We like ours with linguine or angel hair pasta. Save a cup of pasta water; you will need it to loosen the pasta dish.

Dearborn Family Reunion

We have played with this recipe for years until it is now perfected! We serve it for all occasions. -- Bud & Barb

German Pancake - Dutch Baby Recipe from Bud & Barb Anderson DRY INGREDIENTS

1 - 3/4 cup all-purpose flour 3 TBSP sugar 1 TBSP lemon zest 1/2 tsp salt 1/8 tsp nutmeg

WET INGREDIENTS 1 - 1/2 cups milk 6 large eggs 1 - 1/2 tsp vanilla

SAUCE

1 - 1/4 pound Braeburn apples 2 TBSP butter 1/3 cup water 1/4 cup brown sugar 1/4 tsp cinnamon 1/8 tsp salt

Bud & Barb

Anderson

DIRECTIONS For pancake: Mix dry ingredients together. Whisk together milk, eggs and vanilla until smooth. Pour 2/3 into dry ingredients and whisk until smooth; add rest of liquid, whisk until smooth. Heat skillet medium low with 3 TBSP butter; add pancake mix. Place in COLD oven and set to 375 degrees. Bake 30 - 35 minutes. For sauce: Core, peel and slice apples into 1/2â&#x20AC;? bites. Melt butter over medium heat; add water, sugar, cinnamon, salt; stir until dissolved. Add apples, simmer over medium-high heat, cover and cook 5 minutes. Uncover, cook another 5-7 minutes until sauce forms a thick glaze. To finish: Tap finished pancake on cutting board to loosen; it will start deflating as it cools. Transfer pancake to board, remove skillet, cut into wedges and top with sauce. Also good with whipped cream! 25

Every time we serve this, we receive accolades! It is very dramatic. The pancake will rise in the skillet like a soufflĂŠ. Directions need to be executed specifically by ratios. --Bud & Barb

Dearborn Family Reunion

Italian Beef Recipe from Jean Knight Shared by Bethann Rice INGREDIENTS 3 - 4 pound chuck roast 1 package onion soup mix 1 package Italian dressing mix 1 tsp oregano 1 tsp Italian seasoning 2 tsp basil 1 onion, rough chopped 2 cloves garlic, minced A few peppercorns (or use ground pepper) 2 beef bouillon cubes 3 cups water, divided

Jean Knigh

t, Bethann

Rice

DIRECTIONS Mix together onion soup mix, Italian dressing mix, oregano, Italian seasoning and basil. Rub the spice mix into both sides of the meat. Put the meat into a crock pot and sprinkle the remaining seasoning on top. Add onion, garlic and peppercorns to the crock pot. Heat 1 cup of the water and dissolve the beef bouillon cubes in it. Add the beef bouillon and the remaining water to the crock pot. Cook on high 5-6 hours or until meat can be easily shredded. Shred the meat; save some juice for dunking. Serve or keep it in the crock pot on “warm” until needed.

Dearborn Family Reunion

Dan loves Italian beef! His mom Jean made this recipe often. Bethann shared her grandma’s recipe with us, and I still make it for him today. It’s juicy and needs a sturdy bun, like a ciabatta bun. Dan likes to top his Italian beef with sautéed green/red peppers and onions, or pepperoncini or giardiniera relish. You can melt some mozzarella or provolone on top, too. --Sandy

Johnny Cake Recipe shared by Jean Dunham INGREDIENTS 1 cup sour cream 1 tsp baking soda 2 eggs, beaten 1/2 cup sugar 1/4 cup shortening, softened 1 cup cornbread 1/2 c flour salt

DIRECTIONS

Jean & Ken D

unham

Preheat oven to 350 degrees. Mix together sour cream and baking soda; set aside. Mix eggs, sugar and shortening. Add cornmeal, flour and salt. Add the sour cream mixture. Bake in a greased round cake pan at 350 degrees for about 25 minutes.

27 This is an old family recipe. The sour cream and baking soda mixture create the chemical reaction that baking powder did later on. This is one of Grandpa Cliffâ&#x20AC;&#x2122;s favorites and is wonderful warm with syrup or milk and sugar. Great cold, too. You can cut the fat by using a light sour cream, but your cake wonâ&#x20AC;&#x2122;t rise as high. -- Jean

Dearborn Family Reunion

Lemon Spaghetti Recipe from Giada deLaurentis/Food Network Shared by Sandy King INGREDIENTS 2/3 cup olive oil 2/3 cup grated Parmesan cheese 1/2 cup fresh lemon juice 3/4 tsp salt 1/2 tsp ground black pepper 1 pound spaghetti 1/3 cup chopped fresh basil (I use 1-2 TBSP of jarred basil pesto, instead. It’s easier and tastes just as good) 1 TBSP lemon zest

DIRECTIONS In a large bowl, whisk oil, Parmesan cheese, lemon juice, salt and pepper to blend. Set the lemon sauce aside. Cook spaghetti according to package. Drain; reserve 1 cup of cooking liquid. Add hot spaghetti to the lemon sauce. Add basil (or basil pesto) and lemon zest. Toss pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season with salt and pepper to taste.

Sandy King

Love this recipe! “Lemon spaghetti” might sound weird, but it’s delicious! It’s so popular at our house that I bought an electric citrus juicer to juice the lemons. Serve with Caesar salad and crunchy Italian bread. --Sandy

Dearborn Family Reunion

Meatloaf Recipe from Alice Dearborn Shared by Jan Oâ&#x20AC;&#x2122;Dell INGREDIENTS 2 pounds ground beef 1 pound ground pork 1/4 cup minced onion 1/2 cup horseradish 1 tsp prepared mustard 2 eggs, beaten 1 - 1/2 tsp salt 1/4 tsp pepper 1/2 cup ketchup 2 TBSP flour 1 cup water

Jan & Dan

Oâ&#x20AC;&#x2122;Dell

DIRECTIONS Blend beef, pork, onion, horseradish, mustard, eggs, salt and pepper together. Pour ketchup into heavy aluminum roaster or dutch oven. Pat meat into a loaf shape, place meat on ketchup and cover. Place roaster over medium heat until cover is to hot the touch, then reduce heat to low and roast 1 - 1/2 hours. Invert onto platter using the under side, which is nicely colored by the ketchup, as the top. Dissolve flour in the water and add to sauce remaining in roaster (to make gravy). Serve gravy with meatloaf. Delicious on mashed potatoes!

Dearborn Family Reunion

Milk Can Supper Recipe from Bud & Barb Anderson INGREDIENTS 1 TBSP vegetable oil 10 raw bratwurst 2 pounds red potatoes, no bigger than 2” diameter 3 ears of corn, cut into thirds 1 pound carrots, cut into thirds 1 whole onion cut into eight wedges, keep core intact 1 large cabbage cut into eight wedges, keep core intact 4 cloves peeled and smashed garlic 10 sprigs of thyme 2 bay leaves 1 tsp salt 1/2 tsp pepper 1 - 1/2 cups beer 2 bell peppers, cut into 2” strips

Barb & Bu

d Anderso

DIRECTIONS Brown bratwurst in oil over medium heat in a Dutch oven. Remove bratwurst from pan and cut in half. Layer the ingredients into the Dutch oven in the following order: Potatoes, cabbage wedges, corn, carrots, onion wedges, garlic, thyme, bay leaves, salt, pepper. Nestle the bratwurst on top of the vegetables. Push down and pack tightly into Dutch oven. Pour the beer into the pot and bring to a boil on high heat. Cover the pot and cook on medium heat for 15 minutes. Put the bell peppers into the pot and cook 15 minutes more. Test the potatoes for doneness with a skewer. When done, spoon all the ingredients into a large roasting pan with about 1 cup of liquid, and serve. 31

This is a GREAT cold-weather meal, very hearty and tasty. Don’t let the cabbage fool you; it’s delicious! -- Bud & Barb

Dearborn Family Reunion

Mud Pie Recipe from Ruth Hester Shared by Grace Wood INGREDIENTS 6-8 potatoes, peeled 1 pound ground beef 1 onion, diced 1 button of garlic, diced 1 can corn

DIRECTIONS Preheat oven 350 degrees

Ken Dunham, Ja Ruth Hester, Ra n Oâ&#x20AC;&#x2122;Dell, Diana Dunham (in fr y ont of Jan), Jim Dunham (i Hester, Dave Dunham, n Ruthâ&#x20AC;&#x2122;s arms)

Cook peeled potatoes in salted water. Scramble a pound of hamburger with an onion and a button of garlic, cut fine. Cook until hamburger is lightly browned and onion is transparent. Drain can of cob-cut corn and put corn on top of scrambled hamburger mixture. Mash potatoes and season, put on top of corn, dot with butter. Bake in oven at 350 degrees till tips of mashed potatoes are brown, 25 to 30 minutes. Peas, green beans or mixed vegetables can be used instead of corn.

Dearborn Family Reunion

This recipe was originally shared by Ruth Hester in a cookbook put together by Central City Methodist Church for the Centralia Centennial Celebration in 1953.

Oriental Shrimp Salad Recipe from Jean Knight Shared by Grace Wood INGREDIENTS 1 can bean spouts, rinsed and drained 2 cups cooked shrimp 1 - 5 oz can water chestnuts, sliced thin 1/4 sliced green onions 1/4 cup sliced celery

DRESSING 3/4 cup mayonnaise 1 TBSP soy sauce 1 TBSP lemon juice 3/4 tsp ground ginger 1/2 tsp Accent (a seasoning/flavor enhancer with MSG)

Jean & Paul

Knight

DIRECTIONS Mix all ingredients together and chill. Just before serving, add 1 cup chow mein noodles.

Dearborn Family Reunion

Oven-Baked French Toast Recipe from Esther Dunham Recipe shared by Diana Dunham INGREDIENTS 12 slices cinnamon bread or cinnamon raisin bread 1 pint (16 oz) half-and-half or light cream 2 large eggs 6 TBSP butter or margarine, melted 2 TBSP firmly packed brown sugar 2 tsp vanilla extract 1 tsp grated orange peel (optional) 1/4 tsp ground cinnamon 1/8 tsp ground nutmeg (optional)

DIRECTIONS

Diana Dunh

Preheat oven to 350 degrees In a lightly greased 13x9-inch baking pan, arrange bread slices in two layers. In large bowl, with wire whisk, blend remaining ingredients. Evenly pour over bread slices, pressing bread down until some liquid is absorbed and bread does not float. Bake 45 minutes or until center reaches 160 degrees and bread is golden brown. Serve hot and sprinkle, if desired, with confectioners sugar. Makes 6 servings

Dearborn Family Reunion

This was one of Esther Dearbornâ&#x20AC;&#x2122;s favorites. -- Diana

Oven-Barbequed Ribs Recipe from Dan Knight & Sandy King INGREDIENTS 1 rack pork baby back ribs (4 pounds, more or less) 3/4 light brown sugar 1 tsp hickory smoke salt 1 TBSP paprika 1 TBSP garlic powder 1/2 tsp ground red pepper, optional (Not optional at our house!) 2 cups of your favorite BBQ sauce Dan Knight &

DIRECTIONS

Gus

Preheat oven to 300 degrees Peel off membrane on the bony side of the ribs. (Or better yet, have it done at the store.) Mix together the sugar and spices to make a rub. Put two layers of foil on a baking sheet or cookie sheet; put ribs onto foil. Apply rub to ribs on all sides. Put two layers of foil on top of ribs. Crimp bottom/top layers of foil together to seal in the ribs. Bake for 2 to 2 - 1/2 hours or until meat starts to shrink away from the ends of the bones. Remove from oven and carefully unroll crimped foil; remove top layers of foil. Turn oven to broil. Cut ribs apart and brush on BBQ sauce. Broil for 1-2 minutes until sauce is caramelized and bubbly. (Watch the ribs closely under the broiler so they donâ&#x20AC;&#x2122;t burn!)

Dan Knight &

Lady

Dearborn Family Reunion

Piggy Pudding Breakfast Casserole Recipe from Bud & Barb Anderson INGREDIENTS 18 pork link sausages (We use Jimmy Dean.) 6 Fuji apples, cored and sliced (Can be prepared the day before and refrigerated in lemon water) 2 - 7.5 oz packages yellow corn muffin mix 2 eggs 2/3 cup milk

DIRECTIONS Preheat oven to 450 degrees Cook breakfast sausages in skillet until done. Drain sausage and cut into pieces. Spray 11 x 13 baking dish with cooking spray. Drain apples if prepared ahead. Combine apples with sliced sausage in baking dish. Prepare corn muffin mix according to directions on the box; let set for a few minutes. Pour the corn muffin batter over all and bake 25 minutes or until golden brown. Serve immediately with warm maple syrup and butter.

Dearborn Family Reunion

This is a breakfast favorite of Joshua and Jonathan Anderson!

Preacherâ&#x20AC;&#x2122;s Casserole Recipe from Greg Cunningham Shared by Grace Wood INGREDIENTS 1 pound hamburger 2 cups chopped celery 2 cups chopped onions 1 can tomato soup 1 can mushroom soup 1 - 1/4 cups water 1 tsp chili powder 2 cups chow mein noodles

Greg Cunnin

gham

DIRECTIONS Cook hamburger, onions and celery until tender. Add rest of ingredients (except chow mein noodles). Pour into casserole. Bake 45 minutes at 350 degrees. Serve with the chow mein noodles on top.

Grace found this recipe in a cookbook from Melvin and Nell Dearbornâ&#x20AC;&#x2122;s church, the Zion United Church of Christ in Central City, IL.

Dearborn Family Reunion

Seven Can Dinner Recipe from Ruth Hester Shared by Grace Wood INGREDIENTS 1 can boned chicken 1 can cream of rice and chicken soup 1 can cream of chicken soup 1 - 4 oz can pimentos, drained and chopped 1 - 4 oz can mushrooms, drained and chopped 1 small can milk 1 can chow mein noodles

Ruth Heste

r (top), Je

an Knight,

DIRECTIONS Preheat oven to 350 degrees Mix together and pour into a casserole. Bake at 350 degrees for 30 minutes.

Dearborn Family Reunion

Grace found this recipe in a cookbook from Melvin and Nell Dearbornâ&#x20AC;&#x2122;s church, the Zion United Church of Christ in Central City, IL.

Essie Dunh

Shrimp Fettucine Alfredo Recipe from Jim Knight Shared by Jesse Clevenger INGREDIENTS 1 package fettuccine noodles 4 sticks butter 1 package Philadelphia cream cheese 1 - 6 oz package parmesan cheese (shredded) 1 pint heavy cream (whipping cream) 1 garlic pod a/r parsley 1 roma tomato a/r shrimp

Jim & Betty

Knight

DIRECTIONS Put fettuccine noodles in a pot of boiling water. Salt good. (about 15 min. cook time) Chop all cloves of garlic pod Chop about 3 tablespoons worth of parsley Dice the roma tomato Place 2 sticks of butter in a skillet, add garlic. After butter is melted, cut cream cheese into 1 inch squares and add. Then add heavy cream & entire package of parmesan. Add onion flakes and parsley and let ingredients simmer, stirring & smashing cream cheese as it gets soft. Place 2 sticks of butter and the other half of chopped garlic in another skillet. Again, donâ&#x20AC;&#x2122;t heat up the butter too high. Add shrimp. Shrimp only takes about 5-7 minutes to cook. Once it is totally pink & white, it is done. Strain the noodles and add a little olive oil to them & stir to keep them from sticking. Pour contents into a bowl, pour the fettuccine alfredo sauce over it, add shrimp. Sprinkle the chopped roma tomato over the top of each and enjoy. You can substitute chicken for shrimp, or split the recipe and make both kinds. Cut the ingredients in half for 2-4 people.

Jim sent his recipe to Jesse when she was away from home for a while.

Dearborn Family Reunion

Sloppy Joes Recipe from Sandy King INGREDIENTS 2 pounds ground beef 1 onion, chopped 1 roasted red pepper (from the jar) 2 TBSP minced garlic 6 TBSP Worchestershire sauce 2 TBSP brown sugar 2 tsp brown mustard 1/2 tsp salt 2 tsp cider vinegar 1 bottle chili sauce

Dan Knigh t,

Jeanne Kn

ight

DIRECTIONS Brown ground beef with onion, roasted red pepper and garlic. Drain ground beef as needed. Mix together all remaining ingredients except chili sauce. Add mixture to ground beef and cook over medium heat about 7 minutes. Add chili sauce and cook another 7 minutes. Serve on hamburger buns or brioche buns (or hot dog buns work in a pinch, too)!

Dearborn Family Reunion

ht d, Dan Knig Virgil Woo

(unknown

woman)

One of Dan Knightâ&#x20AC;&#x2122;s favorites. Itâ&#x20AC;&#x2122;s even better the next day! This recipe is easy to size up for big crowds. --Sandy

Southwest Sausage Pie Recipe from Sandy King INGREDIENTS CORNMEAL CRUST

1 - 1/2 cups all-purpose flour 1/2 cup cornmeal 1/4 tsp salt 1/2 cup shortening 1/2 to 3/4 cup ice water 1 egg, beaten

FILLING

Calvin Knig

ht, Chris K

night, Dan

1 pound sausage (I use Jimmy Dean Hot) 1 medium onion, diced 1 - 8 oz. can mushroom pieces and stems 1 small can sliced black olives 1 roasted red pepper (I used the ones in a jar, but you could roast your own) 2 TBSP flour 3/4 cup shredded mozzarella 1/4 cup grated Parmesan

Knight

DIRECTIONS Preheat oven to 400 degrees Crust: In a large bowl, combine flour, cornmeal and salt. Cut in the shortening. Add ice water a little at a time; work it in with a fork until the dry ingredients are moistened. Form the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes. Filling: Saute sausage and onion in a large skillet over medium heat. Drain as needed. Stir in mushrooms, olives, red pepper and flour. Add 1/2 cup water and cook over medium heat for 5-6 minutes. Remove pan from heat and stir in the mozzarella and parmesan. Make the pie: Divide dough in half. Roll out one half on a lightly floured surface. Line a 9â&#x20AC;? deep-dish pie plate with the crust. Put the filling into the bottom crust. Roll out the second half of the dough. Paint the beaten egg around the top of the first crust before laying on the top crust, to help stick them together. Trim and crimp the crust as you like. Paint the top crust with the beaten egg. Cut slits in the top for steam to escape. 41 Bake at 400 degrees for 30 minutes until crust is golden brown.

Dan loves meat pies! This one is quick and easy. --Sandy

Dearborn Family Reunion

Spaghetti &Meatballs Recipe from Sandy King INGREDIENTS SAUCE 3 - 28 oz cans tomato puree (puree, not sauce) 2 - 28 oz can peeled plum tomatoes, crushed or cut-up. Reserve the juice. 3 - 5 whole cloves (Trust me!) 1 tsp basil 1 tsp salt 1/4 tsp black pepper 2 TBSP sugar 2 cloves garlic, minced 1 small onion, finely diced 1/2 cup wine (red or white, whatever you have will work) 3 sacrificial meatballs (from your meatball batch; just follow the steps)

MEATBALLS

1 pound ground beef 1 pound sausage (Italian sausage, if you like. I use Jimmy Dean Hot instead.) 2 eggs 1/2 cup milk 1 cup Italian-seasoned dry breadcrumbs 1/2 tsp salt 2 tsp oregano 2 TBSP parsley 1 tsp garlic powder 1 tsp fresh ground pepper 1/2 cup grated Parmesan cheese 1 - 2 TBSP olive oil

DIRECTIONS 42

Dearborn

Preheat oven to 300 degrees Start the sauce. In a large/deep pan or stock pot over low heat, combine the tomato puree, plum tomatoes, cloves, basil, salt, black pepper and sugar.

Family Reunion

(continued)

Then start the meatballs. Mix all the meatball ingredients except olive oil in a large bowl; use your hands for best results. Roll meatballs to about the size of a golf ball. You’ll get about 30 meatballs. Brown the meatballs on all sides. Use a large skillet; brown 10 or 12 at a time. Put the meatballs to a baking sheet after they’re browned--except for three. Save these--they’re your sacrificial meatballs. You’re sacrificing them for the sauce! Bake the meatballs on the baking sheet at 300 degrees for 10-15 minutes. You want them to be cooked through (or almost), but not dried out. When they’re out of the oven, just set the meatballs aside until you’re ready to put them into the sauce. While the meatballs are baking, take the three (raw) meatballs you saved, put them back in the skillet with the olive oil, smash them up and saute them with the garlic and onions from the sauce ingredients list. After these meatballs are cooked and the garlic/onions are soft, add the wine (also from the sauce ingredients list) to the pan to deglaze it. Then dump the contents of your skillet (olive oil, sacrificial meatballs, garlic, onion and wine) into the sauce you’ve already started. Stir the sauce to combine everything. Turn the heat up to medium until the sauce is heated through and bubbly. Stir often to keep the sauce from scorching. Then turn the heat down to simmer, cover the sauce, and let it cook all day (or all afternoon, at least). The longer it cooks, the better it tastes. Check in and stir it every half-hour or so. Taste the sauce as it cooks! Chances are it will not taste right at all until it’s hot. Then the flavors will continue to meld as it cooks. If it’s too acidic or tart, add a bit of sugar. If it’s too flat, add a little salt, pepper or white wine. If your sauce gets too thick, add some of the juice you reserved from the tomatoes. If it gets too thin, add a spoonful or two of tomato paste. About two hours before you’ll be ready to eat, turn the sauce back up to medium and add the meatballs, to heat them through. Check and stir every 15-20 minutes or so at this point, to keep the sauce from burning on the bottom. About 20-30 minutes before you’ll be ready to eat, put your water on to boil and cook your spaghetti according to the package directions. Serve with with garlic bread, or with crunchy-crust Italian bread and rosemary-infused olive oil for dipping.

When I have a day off from work during the winter, I take advantage of the time to make this cook-all-day sauce. It doesn’t take long to get the sauce started, and then you just let it simmer all day, and go stir it once in a while. I like to play an episode of The Sopranos while I’m putting this sauce together; I think it makes the sauce taste better to have a few Italian swear words said over it while it’s cooking. --Sandy

Dearborn Family Reunion

Swiss Chicken Recipe from Sandy King INGREDIENTS 4 chicken breast halves, boned and skinned 4 slices swiss cheese (or 8 slices, if you really like cheese) 1 can cream of chicken soup 1/4 cup white wine (or use milk or chicken broth instead of wine) 1 - 1/2 cup herb seasoned stuffing mix, divided (In the bag, like Pepperidge Farm stuffing. Not Stove Top; it wonâ&#x20AC;&#x2122;t work.) 1/4 cup butter or margarine, melted

Dan Knigh t

& Ginger

DIRECTIONS Preheat oven to 350 degrees Sprinkle 1/2 cup of stuffing mix into greased (or sprayed) 9 x 13 baking dish. Put chicken breasts on top of stuffing mix. Top chicken with Swiss cheese. Combine soup and wine until well mixed. Pour soup mixture evenly over chicken. Sprinkle remaining 1 cup of stuff mix over the chicken. Drizzle melted butter over crumbs. Bake at 350 degrees for 45 minutes to 1 hour. Use meat thermometer to check chicken for doneness.

This is a quick and easy recipe, and the chicken turns out tender and juicy! Serve with a side salad, or some green beans.

Dearborn Family Reunion

Taiwan Chicken Recipe from Nell Dearborn Shared by Grace Wood INGREDIENTS 1 pound chicken, skinned & boned 2 TBSP soy sauce 1 tsp dry sherry 1/2 tsp sugar 1 tsp cornstarch 1 cup dry roasted cashews 1 green onion, finely chopped 1 TBSP vegetable oil 1 egg white, unbeaten

Nell Dearb

orn, Marily

n Hannah S wanson

DIRECTIONS Cut chicken into 1/2-inch cubes. Mix chicken with egg white and cornstarch. Heat oil in skillet until hot. Put chicken in hot oil and stir. Fry until white. Mix soy sauce, wine, sugar and add to chicken. Stir continuously for half a minute. Add cashews and green onion. Stir another 30 seconds. Serves 4.

Dearborn Family Reunion

Grace found this recipe in a cookbook from Melvin and Nell Dearbornâ&#x20AC;&#x2122;s church, the Zion United Church of Christ in Central City, IL.

Waffle House Waffles Recipe from Alicia Koehn INGREDIENTS 1 - 1/2 cup flour 1/2 tsp salt 1/2 tsp baking soda 1 egg 1/4 cup sugar plus 1 TBSP sugar 1/4 cup malted milk 2 TBSP butter plus 2 TBSP shortening 1/2 cup half-and-half 1/2 cup milk 1/4 cup buttermilk 1/4 tsp vanilla

Alicia Koehn

DIRECTIONS Mix dry ingredients into a bowl. Use a mixer to beat egg, then add sugar, butter and shortening. Add liquid ingredients to egg mixture. Add dry ingredients to wet mixture. Chill batter for 12 hours. Ready for use on a waffle maker!

Dearborn Family Reunion

Cookbook Sides

Broccoli Salad Recipe from Jean Knight Shared by Jeanne Knight INGREDIENTS 1 large bunch broccoli 1 cup seasoned sunflower seeds 1/2 cup finely chopped red onion 1/2 cup sliced almonds 1 cup craisins or dried cranberries 10 slices of bacon, fried & crumbled Jeanne Kn

ight & Lyn

DRESSING

n Salvo

1 cup mayo 2 TBSP vinegar 2 TBSP sugar 1/4 cup sour cream

DIRECTIONS Mix dressing ingredients well with a wire whip. Wash cut up broccoli into fine pieces. Add remaining ingredients, except for the bacon. Toss with broccoli mix with dressing and refrigerate until served. Sprinkle bacon on top just before serving.

I originally got this Broccoli Salad recipe from Mom (Jean Knight). I made a couple of minor changes (as you can see from the original 3x5 card on the next page), but it is still the “go to” side dish, and is the most-requested among our friends and Lynn’s family. 50

Dearborn Family Reunion

A few years ago, we invited a friend to dinner and she offered to bring a dish. She decided to make the broccoli salad that she got the recipe for from Petey. I laughed, and said, “The recipe you got from Petey, that Petey got from Cheryl, that Cheryl got from me, that I got from my Mom?” This recipe has definitely made the rounds in south Florida! --Jeanne

Jean Knight’s recipe, with Jeanne’s changes.

t, Jean Knigh

ight

Jeanne Kn

Dearborn Family Reunion

Copper Penny Carrots Original recipe “In Loving Memory of Alice Dearborn” Shared by Grace Wood INGREDIENTS 2 pounds carrots, sliced 1/2 cup green pepper, diced 1 can tomato soup 1 TBSP Worcestershire sauce 1 tsp prepared mustard 1/2 cup cooking oil 1 cup sugar 1/2 onion, diced 1/2 cup vinegar Salt and pepper to taste

DIRECTIONS Cook carrots until tender. Add uncooked onion and pepper. Combine remaining ingredients. Blend in blender and heat together to simmer. Add carrots and simmer. Serve hot or cold.

Essie Dunham, Alfre Ruth Hester, Melvin d Dearborn, Alice Dearborn, Dearborn, Jean Kn ight

Grace found this recipe in a cookbook from Melvin and Nell Dearborn’s church, the Zion United Church of Christ in Central City, IL.

Dearborn Family Reunion

Cornbread Recipe from Jim Knight INGREDIENTS 1 - 1/2 cups cornmeal 1 cup flour 2 tsp baking powder 1 tsp baking soda Pinch of salt 10 - 12 slices jalapenos Jalapeno juice Buttermilk

DIRECTIONS

Jim Knight

Preheat oven to 425 degrees â&#x20AC;&#x153;I use 1 - 1/2 cups cornmeal, 1 cup flour, 2 tsp. baking powder, 1 tsp. baking soda, pinch of salt, 10-12 slices jalapenos (chopped fine), jalapeno juice & buttermilk. Sometimes replace jalapenos with sugar for the granddaughter. Heat oven to 425 degrees with the iron skillet heated in it. Pull skillet out, spray with oven spray, add mix & cook for 20- 25 min. Yummy.â&#x20AC;?

Dearborn Family Reunion

Jim liked to post pictures on Facebook to share what he was cooking. When people asked for his recipe, he would tell them how to make whatever was on the stove or in the oven. This is one of those recipes, in his own words.

From’s Jim’s Facebook timeline. If you’re using your cast iron for cornbread (or anything else), Jim would want you to take care of it.

Dearborn Family Reunion

Curry Dip Recipe from Ruth Hester Shared by Grace Wood INGREDIENTS 1 cup Miracle Whip 1 tsp curry powder 1 tsp onion flakes 1 tsp garlic salt 1 tsp vinegar 1 tsp Worchestershire sauce 1 tsp horseradish

Ruth Heste

DIRECTIONS Mix well and let stand overnight.

Dearborn Family Reunion

Grace found this recipe in a cookbook from Melvin and Nell Dearbornâ&#x20AC;&#x2122;s church, the Zion United Church of Christ in Central City, IL.

r, Essie Du

nham

Escalloped Pineapple “In Loving Memory of Alice Dearborn” Shared by Grace Wood INGREDIENTS 1/2 cup oleo 1 scant cup sugar 2 eggs 1/2 cup milk 1 large can chunk pineapple, including juice 1 tsp prepared mustard 1 quart bread cubes

DIRECTIONS Preheat oven to 350 degrees

Benjamin Franklin Hazel DeKalb Ho DeKalb & Clara Daughtery DeKa lb (center) ke (top, center) Ralph Dekalb an d Alice DeKalb De arborn (bottom ro w)

Cream oleo and sugar. Add eggs and milk and beat. Add mustard, pineapple and juice. Add bread cubes last and mix. Put in greased casserold and bake at 350 degrees for approximately 1 hour. Good hot or cold.

Grace found this recipe in a cookbook from Melvin and Nell Dearborn’s church, the Zion United Church of Christ in Central City, IL.

Dearborn Family Reunion

Famous-Barrâ&#x20AC;&#x2122;s French Onion Soup Recipe from Brad (Melvin) Dearborn Shared by Grace Wood INGREDIENTS 3 pounds peeled onions (5 pound bag = 3 pounds peeled onions) 4 oz butter or margarine 1 - 1/2 tsp freshly ground pepper 2 TBSP paprika 1 bay leaf 3/4 cup all-purpose flour 3 quarts canned beef bullion 2 tsp salt 1 cup white wine, optional

Melvin De

arborn, B

ob Dunha

m, Jake H

ester (bott om)

DIRECTIONS Melt butter, place onions in it and saute slowly for 1 - 1/2 hours in a large soup pot. Add all other ingredients except bullion. Saute over low heat 10 minutes more. Add bouillon and simmer for 2 hours. Adjust color to a rich brown with caramel coloring (Kitchen Bouquet). Season with salt to taste. Put in icebox overnight. This recipe yields 2 quarts finished soup.

PROPER SERVING

Heat soup. Fill fireproof casserole or individual fireproof bowls with 8 ounces of soup, top with three 1 - 1/2 inch slices of French bread and top with 1 - 1/2 ounces imported Swiss cheese. Place under broiler until brown, approximately 5 minutes at 550 degrees.

Grace found this recipe in a cookbook from Melvin and Nell Dearbornâ&#x20AC;&#x2122;s church, the Zion United Church of Christ in Central City, IL.

Dearborn Family Reunion

German Potato Salad Recipe from Grandma Alice Dearborn Shared by Grace Wood INGREDIENTS 8 red-skinned potatoes 1 large onion, chipped 3 stalks celery, sliced thin 8 slices bacon 1/2 cup cider vinegar Salt & pepper to taste Garlic powder to taste Maybe a pinch of sugar Flour to make sauce 1/2 cup flour, maybe a little more 1/2 cup water, maybe more 2 hard-boiled eggs

Grace Wo

od & Rick

Slagley

DIRECTIONS Boil potatoes until tender. Drain and put into cold water to cool. Chop bacon into small pieces and fry until crisp. Remove bacon onto a saucer and add onion and celery to bacon grease. Cook a little bit, because Uncle Melvie doesnâ&#x20AC;&#x2122;t like raw onion and celery taste. Mix flour in until a thick paste. Stir in vinegar and water and sugar. Add seasonings to taste. Pour into dish and mix bacon in. Serve warm. Slice boiled eggs on top to make it pretty and taste even better!

Dearborn Family Reunion

This is one of Rick Slagleyâ&#x20AC;&#x2122;s favorites. I wrote this down many years ago as Grandma told it to me. -- Gracie

Honey Yeast Rolls Recipe from Jim Knight INGREDIENTS 5-6 cups flour 1 - 3/4 cups warm water 1/2 cup honey 1 cup butter 3 packages active yeast (not traditional) 1 tsp salt 2 eggs, beaten

DIRECTIONS

Jim Knight

Preheat oven to 400 degrees â&#x20AC;&#x153;I used a kitchen aid mixer with a dough paddle. Combine water and yeast and let sit for 5 minutes or so until bubbles form. Stir in honey. Add salt and egg. Run mixer on low and start slowly adding flour until its not sticky and starts separating from the mixing bowl. Flour hands and pinch off about a pool ball size batch of batter. Roll into a ball and place in skillet leaving about 1 inch between balls. Set aside covered for 20-30 minutes to allow dough to rise. Pat each ball down some. Brush tops with melted butter and bake at 400 degrees about 30 minutes.â&#x20AC;?

Dearborn Family Reunion

Lime Salad Recipe from Esther Dunham Recipe shared by Diana Dunham INGREDIENTS 25-30 marshmallows 1 cup milk 1 large package lime Jell-O 8 oz cream cheese, cut up 1 can crushed pineapple 1 - 3/4 cup Cool Whip 2/3 cup Miracle Whip

DIRECTIONS

Jim Dunham, Bob Dunha m, Essie Dunham, Ken Dunha Diana Dunham, m, Dave Dunham

Melt marshmallows and milk in a double boiler or microwave. Add Jell-O and cream cheese; mix until cream cheese is melted and blended. Add remaining ingredients. Put in a mold and chill.

Dearborn Family Reunion

This is originally from the Joys of Jell-O cookbook. It became a family tradition more than 30 years ago, and remains the mainstay of every holiday dinner. -- Diana

Potato Cakes Recipe from Jim Knight INGREDIENTS Leftover mashed potatoes 2 eggs Milk Flour Bacon grease Salt & pepper to taste

DIRECTIONS

Jim Knigh

t, Jeanne

Knight

Mix leftover mashed potatoes with two eggs, a little milk, and flour to thicken. Heat bacon grease in a cast iron skillet over low to medium heat; if it smokes, itâ&#x20AC;&#x2122;s too hot. Drop spoonfuls of mashed potato mixture into the skillet. Fry until the bottom is brown and crispy. Turn the patties, pat them down, fry and eat.

Dearborn Family Reunion

Smokey Beef Salami Recipe from Jean Knight Shared by Jeanne Knight INGREDIENTS 4 pounds ground beef 1/4 cup Morton’s curing salt 1 - 1/2 tsp garlic powder 1 - 1/2 tsp cracked black pepper 1 - 1/2 TBSP liquid smoke 1 TBSP mustard seed

DIRECTIONS Jeanne Kn

Cover and chill 24 hours. Roll out about 18 inches long after 24 - 36 hours. Cut log into fourth and bake at 225 degrees for 3 hours. Cool, wrap in Saran wrap, put into plastic bag and freeze. Keeps well. Slice thin when serving.

Dearborn Family Reunion

ight, Dan K

night, Jean

Knight

Mom used to send “care packages” to me, delivered at the office and she always included goodies for Cheryl and Rebeca. Sometimes if I was out of the office when the package came, it would be open when I got back in. The girls knew Mom had put something in there for them as well and they couldn’t (or wouldn’t) wait for me to get in. This is just one of the many, many things Mom would send. --Jeanne

Sweet Potato Casserole Recipe from Marion Wood Shared by Paula Holley INGREDIENTS 3 cups mashed sweet potatoes 1 cup brown sugar 2 eggs slightly beaten 1 tsp vanilla 1/2 cup milk 1/2 cup melted butter

TOPPING

Marion Wo

od, Paula H

olley

1/2 cup brown sugar 1/3 cup flour 1/3 cup melted butter 1 cup chopped pecans

DIRECTIONS Preheat oven to 350 degrees Combine casserole ingredients and pour into a greased 9x13 pan. Combine topping ingredients and sprinkle over casserole. Bake at 350 degrees for 30 - 40 minutes.

Dearborn Family Reunion

Cookbook Sweets

Aunt Min’s Cookies Recipe from Ruth Hester Shared by Grace Wood WET INGREDIENTS 1 cup shortening 1 - 1/2 cup sugar 2 eggs

DRY INGREDIENTS 2 - 3/4 cup flour 2 tsp cream of tartar 1 tsp baking soda 1/2 tsp salt

Jake & Ru

th Hester

SUGAR MIXTURE 4 tsp sugar 2 tsp cinnamon

DIRECTIONS Preheat oven to 400 degrees Mix wet ingredients together. Sift dry ingredients together. Add dry ingredients to wet ingredients and mix well. Roll into balls the size of a big marble, then roll balls in sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes at 400 degrees, until brown yet soft.

Dearborn Family Reunion

This recipe was originally shared by Ruth Hester in a cookbook put together by Central City Methodist Church for the Centralia Centennial Celebration in 1953. It’s a lot like the recipe for snickerdoodles, except this recipe doesn’t contain vanilla extract. (Who is Aunt Min?)

Black Bottom Pie Recipe from Diana Dunham INGREDIENTS VANILLA FILLING 2 cups milk 1/3 cup sugar 2 TBSP cornstarch 1/4 tsp salt 3 egg yolks, beaten 1 tsp butter 1/4 tsp vanilla

CHOCOLATE FILLING

Diana Dun

ham, Dave

Dunham

2 cups milk 3 TBSP cornstarch 1/2 cup sugar 1 ounce chocolate, melted 1/4 tsp salt 1/4 tsp vanilla 1 tsp butter

DIRECTIONS For the vanilla filling: Use a small amount of the cold milk to make a paste of the sugar and cornstarch. Heat remainder of milk almost to boiling point in a heavy aluminum pan. Add paste, salt and egg yolks, and cook, stirring constantly until mixture is thick and smooth. Add butter and vanilla and cool. For the chocolate filling: Use the same method for preparing as you did for the vanilla filling, except that the melted chocolate is added instead of the egg yolks. When both fillings of cooled, spread the chocolate one in the bottom of a baked pie shell, pour vanilla filling over it. Chill thoroughly and serve with whipped cream.

When Dave was going to UW Madison, he worked part-time at the union. He often brought home this pie! --Diana

Dearborn Family Reunion

Breath of Spring Delight Recipe from Marion Wood Shared by Paula Holley INGREDIENTS 1 - 3 oz package lime Jell-O 1 - 3 oz package lemon Jell-O 3 cups boiling water 1 large package Philadelphia cream cheese 24 large marshmallows 1 - #2 can crushed pineapple 2 TBSP vinegar 1 cup chopped pecans

DIRECTIONS

Billy & Mari

Add Jell-O and marshmallows to boiling water. Stir until dissolved. Chill until consistency of egg whites. Cream the cheese, add vinegar, pineapple and nuts; fold into Jell-O mixture. Chill until congealed.

Dearborn Family Reunion

on Wood

CampWashington Salsa Recipe from Ruth Hester Shared by Grace Wood INGREDIENTS 1 can mandarin oranges, drained 1 - #2 can pineapple chunks, drained 1 can undrained fruit cocktail 1 package instant lemon pudding

DIRECTIONS Place fruit in dish. Sprinkle pudding over top. Let stand six hours.

Grace Wood

75 Grace found this recipe in a cookbook from Melvin and Nell Dearbornâ&#x20AC;&#x2122;s church, the Zion United Church of Christ in Central City, IL. (Anyone know the story behind the name? Where is Camp Washington?

Dearborn Family Reunion

Chess Pie Recipe from Jean Knight Shared by Grace Wood INGREDIENTS 3 whole eggs 1 - 1/2 cups sugar 1 TBSP cornmeal 1 tsp vinegar 1 tsp vanilla 5 TBSP milk 1/2 cup butter (one stick) Unbaked pie shell Paul & Jean Knight (center) Children L to Peg Shahan, Mario n Wood, Grace Woo R: Jim Knight, d (in Jean’s lap), Bud Anderson, Donn ie Knight

DIRECTIONS Preheat oven 350 degrees

Beat the eggs and mix them together with the sugar and cornmeal. Add vanilla, milk and vinegar. Melt butter and stir into the mixture. (The original recipe suggests melting the butter in the oven while it’s preheating.) Pour mixture into unbaked pie shell. Bake in 350 degree oven for 35 - 40 minutes or until set. Allow to cool before serving.

Dearborn Family Reunion

Grace makes this pie and brings it to every family reunion! It’s definitely a favorite--and Bud makes sure he gets a piece before it’s all gone! Grace sent a copy of the newspaper clipping that was the original source of the recipe.

ttps://www.newspapers.com/image/139111451

Printed on A

Jean Knight kept (and passed along) this Chess Pie recipe that appeared in the St. Louis Post-Dispatch on Sunday, January 17, 1960.

Dearborn Family Reunion

Cinnamon Rolls Recipe from Walt Disney World Shared by Jim Knight INGREDIENTS ROLLS

1/2 cup warm water 2 packages yeast 2 TBSP sugar 1 (3 1/2 ounce) package instant vanilla pudding 2 cups milk 1/2 cup unsalted butter, melted 2 large eggs, beaten 1 teaspoon salt 8 cups all-purpose flour 1 cup unsalted butter, melted 2 cups brown sugar 2 tablespoons cinnamon

Jim & Betty K

night

FROSTING

1 8-ounce package cream cheese, softened (room temperature) 1/2 cup unsalted butter, softened 1 teaspoon pure vanilla extract 3 cups powdered sugar 2 tablespoons milk

DIRECTIONS Preheat oven to 350 degrees In small bowl, combine water, yeast, and sugar. Stir until dissolved and set aside. In large bowl, mix pudding according to package instructions with milk. Add 1/2 cup melted butter, egg, and salt. Mix well, then add yeast mixture and blend well. Gradually add flour and knead until smooth. Place in a very large greased bowl. Cover and let rise in a warm place until double in size. Punch down and let rise again for second time. Roll dough on a very large floured surface. 78 Dough should roll out to a long rectangle, about 34 x 21 inches in size. Take the 1 cup of melted butter and use a pastry brush to spread over entire dough surface.

Dearborn Family Reunion

(continued)

In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top of buttered dough. Roll dough up like a jelly roll. Measure dough every 2 inches and cut with a knife. Take each roll into the palm of your hand and gently pack the roll (this keeps it from coming apart during baking). Place each roll in a buttered baking pan and allow to rise in a warm place for about 20 minutes. Bake in a preheated 350 degree oven until golden brown in color, about 15-20 minutes. Frost rolls while still warm. Cream Cheese Frosting In mixing bowl, combine all ingredients and mix until smooth. Spread on the very warm rolls.

Jim’s cinnamon rolls, before frosting

Jim’s cinna

mon rolls,

after frosti

79 “This is from a recipe I found. They are Disney World Main Street Bakery. There is 1 lb. of butter, 2 cups of brown sugar, 3 cups of powdered sugar and 8 oz. of cream cheese. Each roll probably weighs in at 1000 calories. And they are scrumpish.” --From Jim’s Facebook page

Dearborn Family Reunion

Classic Orange Fluff Recipe from Ruth Hester Shared by Grace Wood INGREDIENTS 1/2 container Pet Whip** **Pet Whip was a brand of whipped cream, but it’s no longer on the market. Use Cool Whip, instead. 1 small box orange Jell-O 1 can mandarin oranges 1 can crushed pineapple 1 cup miniature marshmallows (more if wanted)

Melvin De

arborn, Ru

th Hester

DIRECTIONS Mix Pet Whip and DRY Jell-O until blended. Drain oranges and pineapple; add to Pet Whip mixture. Add marshmallows. Stir together and keep in refrigerator.

Dearborn Family Reunion

I found this recipe on this scrap piece of paper as I was looking through old cookbooks. Ruth wrote the recipe, but what I found interesting was Grandma Dearborn had wrote on the other side. She wanted to make sure she was spelling “graduation” right, so she wrote it out three times until she was satisfied she had it right. And everyone knows Aunt Ruth never wasted paper. --Gracie

Ruthâ&#x20AC;&#x2122;s recipe, with Grandma Dearbornâ&#x20AC;&#x2122;s spelling check on the back side.

Dearborn Family Reunion

Finger Jello Recipe from Nell Dearborn Shared by Grace Wood INGREDIENTS 4 envelopes Knox unflavored gelatin 3 - 3 oz packages fruit-flavored gelatin 4 cups boiling water

DIRECTIONS In a large bowl, mix Knox unflavored gelatin with fruit-flavored gelatin. Add boiling water and stir until gelatin is completely dissolved. Pour into a 9 x 13-inch baking pan. Chill until firm. To serve, cut into 1-inch squares. Makes about 9 dozen blocks.

Nell Dearborn

Grace found this recipe in a cookbook from Melvin and Nell Dearbornâ&#x20AC;&#x2122;s church, the Zion United Church of Christ in Central City, IL.

Dearborn Family Reunion

Friendship Cake Recipe from Jean Knight Shared by Jeanne Knight FOR THE STARTER

1 - 1/2 cup starter (If you donâ&#x20AC;&#x2122;t have starter from a friend, use 1 - 1/2 cups brandy for your first batch) 1 large can sliced peaches 2 - 1/2 cups sugar Start with a large jar with a loose lid. (The starter will ferment so nothing airtight.) Mix and stir once each day.

Jeanne Kn

ight

16th DAY

Add 1 large can pineapple Add 2 - 1/2 cups sugar Stir once each day.

20th DAY

Add 1 large can fruit cocktail Add 2 - 1/2 cups sugar Add 1 large jar maraschino cherries Stir once each day.

30th DAY

Drain fruit for at least 3 hours.

FOR THE CAKE

1 pineapple cake mix 1 small box instant vanilla or pineapple pudding 1/2 cup water or starter [liquid] 1 cup oil 4 eggs 1 - 1/2 cup drained fruit 1 cup chopped nuts

DIRECTIONS

Preheat oven to 350 degrees 84

Dearborn Family Reunion

Mix well and bake in tube, bundt pan, or 2 loaf pans. Grease or spray pans. Bake at 350 degrees for 45 minutes to 1 hour. Makes enough fruit for four cakes. Starter and fruit will keep will in freezer or refridge. This is one of the recipes that Mom would send in a care package. --Jeanne

Fruit Punch Recipe from Ruth Hester Shared by Grace Wood INGREDIENTS 4 - 12 oz. strawberry soda 1 cup sugar 1/2 cup water 1 cup orange juice, frozen 1 cup pineapple juice 1/2 cup lemon juice 2 quarts ginger ale

Esther Dun

DIRECTIONS

ham, Ruth

Hester

Pour strawberry soda into ice cube trays and freeze. Boil sugar and water for 5 minutes. Add fruit juice and chill. To serve, put strawberry cubes in punch bowl; pour chilled mixture and ginger ale over them. Decorate with orange slices and springs of mint. Serves 20.

Grace found this recipe in a cookbook from Melvin and Nell Dearbornâ&#x20AC;&#x2122;s church, the Zion United Church of Christ in Central City, IL.

Dearborn Family Reunion

Fruity Pebble Bars Recipe from Alicia Koehn INGREDIENTS 1/2 cup butter 2/3 cup creamy peanut butter 6 cups miniature marshallows 6 cups Fruity Pebbles cereal

DIRECTIONS Melt butter and peanut butter in saucepan. Add marshmallows, stirring often until melted. Add cereal. Pour into a greased 9 x 13 pan. Let rest for one hour.

Alicia Koehn

ehn

Nick & Alicia Ko

Dearborn Family Reunion

Grandma’s Brown SugarCoffee Cakes Recipe from Cheryl Sprehe (in memory of Alice Dearborn) Shared by Grace Wood INGREDIENTS 1 TBSP cinnamon 1 cup brown sugar 2 TBSP shortening 1 cup hot water 1 cup milk 1 egg, beaten 3 cups flour, approximately 3 tsp baking powder 1/2 tsp salt Florence & M

elvin Dearb

TOPPING

orn, Chery

1 cup brown sugar 1 tsp cinnamon 1/2 cup white sugar

Sprehe (ce

nter)

DIRECTIONS Preheat oven to 400 degrees Mix together cinnamon, brown sugar, shortening, hot water, milk. Add beaten egg, flour, baking powder and salt. Spread mixture in(greased pans. (We always used aluminum “tin pans.”) Cover with topping. Dot with butter and bake at 400 degrees for 10-15 minutes. ENJOY!! Makes 4 or 5 small coffee cakes.

Grace found this recipe in a cookbook from Melvin and Nell Dearborn’s church, the Zion United Church of Christ in Central City, IL.

Dearborn Family Reunion

Kran z Recipe shared by Jean Dunham INGREDIENTS PASTRY

1 pkg dry yeast 1/4 cup warm milk 1 - 1/4 cup lukewarm milk 3TBSP sugar, divided 1 TBSP flour 3 - 1/4 cup flour 1 tsp salt 3 egg yolks, beaten

FILLING

1 cup brown sugar 1 cup ground nuts 1 tsp vanilla Cream or milk if necessary to moisten.

FROSTING

2 cup powdered sugar 1/2 cup butter 2 TBSP cream 1 TBSP vanilla

DIRECTIONS Preheat oven to 300 degrees

Jean & Ken Dunham

Dissolve yeast in warm milk. Add lukewarm milk, 1 TBSP sugar and flour. Rub together like pie dough: flour, shortening, salt. Mix beaten eggs and 2 TBSP sugar; add to yeast/milk mixture. Mix all together until well mixed. Cover and let rise in refrigerator overnight. Next day, turn out on lightly floured board. Divide in three sections and roll out about 1/4â&#x20AC;? thick in a oblong shape. Bake at 300 degrees until golden brown. 88 I always line the cookie sheet or pan with foil to prevent sticking to the pan and to make it easier to wrap the kranz later.

Dearborn Family Reunion

This holiday favorite is the tradition family Christmas breakfast, along with Little Pig Sausages. A tradition that comes from my motherâ&#x20AC;&#x2122;s family. -- Jean

Million Dollar Pie Recipe from Ruth Hester Shared by Grace Wood INGREDIENTS FILLING

1 can Eagle Brand milk 1/4 cup lemon juice, bottled (Real Lemon) 1 small can crushed pineapple, drained 1/2 cup chopped pecans 1/3 cup coconut 1 large container Cool Whip

Jean Knigh

t, Ruth He

ster, Jan O

â&#x20AC;&#x2122;Dell

CRUST (Can use a 9-inch pie shell as an alternative) 1/2 pound vanilla wafers, crushed 2 TBSP sugar 3/4 cup butter or oleo (margarine), melted Mix together and press into 9 x 13 baking dish.

DIRECTIONS Mix all except Cool Whip and then fold it in. Pour into 9-inch pie shell. Fills two pies or one 9 x 13 baking dish.

Grace found this recipe in a cookbook from Melvin and Nell Dearbornâ&#x20AC;&#x2122;s church, the Zion United Church of Christ in Central City, IL.

Dearborn Family Reunion

Mountain Dew Apple Dumplings Recipe from Grace Wood INGREDIENTS 4 Granny Smith apples 2 cans crescent rolls 1 - 1/2 sticks butter 1 tsp cinnamon (and more for sprinkling) 1 cup white sugar 1/2 cup light brown sugar 1 - 12 oz can regular Mountain Dew

DIRECTIONS Preheat oven 350 degrees Gary & Grace Butter 9 x 13 pan. Wood Peel and core Granny Smith apples and cut each into four pieces. Separate crescent rolls into triangles. Melt butter with 1 tsp cinnamon, white sugar and brown sugar just until melted. Roll each slice of apple into crescent roll, started with narrow end. Place in buttered pan, four across narrow side. Sprinkle tops generously with cinnamon. Pour melted sugar mixture over all. Pour Mountain Dew around outside edge. Bake for 45 minutes or until golden brown. Best served warm with ice cream or whipped cream!

Dearborn Family Reunion

Myers’ Rum Cake Recipe from Jean Knight Shared by Bud & Barb Anderson INGREDIENTS CAKE

1 cup chopped pecans or walnuts 1 - 18.5 oz package yellow cake mix 1 - 3.75 oz package JELL-O instant vanilla pudding mix 4 eggs 1/2 cup cold water 1/2 cup Wesson oil 1/2 cup Bacardi dark rum (80 proof)

Jean Knight

GLAZE

1/4 pound butter 1/4 cup water 1 cup granulated sugar 1/2 cup Bacardi dark rum (80 proof)

DIRECTIONS Preheat oven to 325 degrees Cake: Grease and flour 10” tube pan (angel food cake pan) or 12-cup Bundt pan. Sprinkle nuts over the bottom of the pan. Mix remainder of cake ingredients together. Pour batter over nuts. Bake at 325 degrees for 1 hour. Cool. Invert on serving plate. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Prick top of cake. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.

Dearborn Family Reunion

This recipe hung on a little cutting board in Jean Knight’s kitchen. She made this wonderful cake for special occasions. Every year for Buddy’s birthday, she would make this cake and mail it to Buddy in Arizona. Several times the box would arrive smashed. One year, the box accidentally sat outside for three days. Needless to say, the Arizona heat is brutal in July. The cake was greatly appreciated and always so delicious. In 1996, the cakes stopped coming. Over the years, the little cutting board and recipe got handed down in the family. On Buddy’s birthday in 2012, Rob and family threw Grandpa Bud a 70th birthday party. Rob made this cake; it was the hit of the party and brought tears to many attending. The little cutting board and recipe remains in Rob’s house to this day. -- Barb

nderson

Rob & Connie A

The cutting board and rum cake recipe from Jean Knightâ&#x20AC;&#x2122;s kitchen now resides with Rob & Connie Anderson.

Dearborn Family Reunion

New Year’s Christmas Rum Cake Recipe from Cheryl Sprehe Shared by Grace Wood

(Here’s an alternative to the Myers Rum Cake recipe.) Before you start, sample the rum and check the quality. Good! Isn’t it? Now, go ahead. Select a large mixing bowl, measuring cup, etc., and check the rum again for quality. It must be just right! Try again! With an electric beater, beat From Knigh tyme Bar & 1 cup of butter in a large fluffy bowl. Billiards Add 1 teaspoon sugar and beat again. Meanwhile, make certain that rum is of best quality. Add 2 large eggs and 2 cups of baking powder, add a pinch of rum, 1 teaspoon soda and 1 cup of pepper, or maybe salt. Anyway, don’t fret, just test the rum again. Zowie! Next sift in a half pint of lemon juice, fold in chopped buttermilk, and add strained nuts. Sample the rum again. Add 1 tablespoon brown sugar or whatever color is around. Mix well. Grease oven and turn on cake pan to 350 degrees. Now pour the whole mixture into the oven and -- OOPS! On second thought, and also third and fourth, forget the cake, check the rest of the rum and go to bed. Merry Christmas and Happy New Year!

Dearborn Family Reunion

Grace found this recipe in a cookbook from Melvin and Nell Dearborn’s church, the Zion United Church of Christ in Central City, IL.

Nickâ&#x20AC;&#x2122;s Best Pecan Cookies Recipe from Nick & Alicia Koehn INGREDIENTS 1 cup butter, softened 1/2 cup sugar 1/2 cup brown sugar 1 large egg 1 tsp vanilla 2 cups flour 1/2 tsp baking soda 1/4 tsp salt 1/2 cup chopped pecans

DIRECTIONS Preheat over to 350 degrees

Alicia & Nic

k Koehn

Cream together butter and both sugars. Add remaining wet ingredients. Mix together dry ingredients and add to wet ingredients. Cover and refrigerate for 30 minutes. Roll into 1-inch balls. Bake for 10 minutes at 350 degrees.

Dearborn Family Reunion

Old Time Apple Dumplings Recipe from Alice Dearborn Shared by Grace Wood INGREDIENTS 1 cups sifted flour 1 tsp baking powder 1/2 tsp salt 1/2 cup shortening 2/3 cup milk 1/3 cup sugar 1/4 tsp cinnamon 1 TBSP butter or margarine 4 to 5 apples, sliced

DIRECTIONS

Alice Dearb

Preheat oven to 350 degrees Sift flour, baking powder and salt together. Cut in shortening. Stir in milk. Mix until soft dough forms. Roll out and cut into six squares. Combine sugar, apple slices and cinnamon. Put a spoonful onto each dough square. Add 1/2 tsp butter to each. Press corners up over apples. Brush with milk. Place in greased baking pan. Bake at 350 degrees for 30 minutes or until apples are tender.

Dearborn Family Reunion

Grace found this recipe in a cookbook from Melvin and Nell Dearborn’s church, the Zion United Church of Christ in Central City, IL. It was submitted “in loving memory of Alice Dearborn.”

orn

Oreo Dessert Recipe from Ruth Hester Shared by Grace Wood INGREDIENTS 1/3 cup butter 1 - 15 oz package Oreo cookies 1/2 gallon ice cream (vanilla, mint or butter pecan) 1 can Hersheyâ&#x20AC;&#x2122;s fudge 1 - 9 oz Cool Whip

DIRECTIONS

Grace & Ga

ry Wood

Melt butter in a 9 x 13 pan. Crush Oreo cookies; save 1 cup for topping. Mix crushed Oreos with butter and pat into pan. Spread softened ice cream on top and freeze. Spread fudge topping on top and freeze. Spread Cool Whip on top. Sprinkle saved crushed Oreos on top. Store in freezer.

Dearborn Family Reunion

Pecan Pie Recipe from Marion Wood Shared by Paula Holley INGREDIENTS 1 cup pecans 1/2 cup yellow label syrup 1/2 cup white Karo syrup 1/2 cup sugar 1/2 stick margarine, melted 3 eggs 1/4 tsp salt 1 tsp vanilla

Billy & Mari

DIRECTIONS Preheat oven to 325 degrees Pour pecans on bottom of unbaked pie crust. Beat eggs, sugar and salt until creamy, then add syrup, margarine and vanilla. Pour over pecans. Bake at 325 degrees for 55 - 60 minutes.

Dearborn Family Reunion

on Wood

Pfeffernusse (German Spice Cookies) Recipe from Sandy King INGREDIENTS 1/2 cup molasses 1/4 cup honey 1/4 cup shortening 2 eggs 4 cups all-purpose flour 3/4 cup white sugar 1/2 cup brown sugar 1 - 1/2 teaspoons cardamom 1 tsp ground nutmeg 1 tsp ground cloves 1 tsp ground ginger 2 tsp anise extract 2 tsp ground cinnamon 1 - 1/2 tsp baking soda 1 tsp ground black pepper 1/2 tsp salt 1 c powdered sugar (for dusting)

DIRECTIONS Preheat oven to 325 degrees Stir together molasses, honey, shortening and margarine in a saucepan over medium heat. Cook and stir mixture until creamy. Remove from heat and cool to room temperature; then mix in the eggs. Combine flour, sugar, brown sugar, and all remaining ingredients (except powdered sugar) in a large bowl. Add molasses mixture and stir until thoughly combined. Refrigerate at least two hours. Roll dough into 1â&#x20AC;? balls; place on baking sheet at least 1â&#x20AC;? apart. Bake 10-15 minutes. Move to a rack to cool. Dust cooled cookies with powdered sugar. Store in an airtight container. 99

Dan loves these spiced cookies because they have a licorice flavor (from the anise extract). They will make your house smell like Christmas when you bake them! --Sandy

Dearborn Family Reunion

Pistachio Torte Recipe from Jean Knight Shared by Bethann Rice INGREDIENTS CRUST INGREDIENTS

1 - 1/2 cup flour 1 - 1/2 stick butter or margarine 1 - 1/2 cup walnuts or pecans, chopped 3 tsp sugar

LAYER 1

1 - 8 oz package cream cheese, softened (low-fat cream cheese works, too) 1 - 8 oz container Cool Whip (whichever type you prefer) 2/3 c powdered sugar

Jean Knigh

LAYER 2

2 packages instant pistachio pudding 2 - 1/2 cups milk

LAYER 3

1 - 8 oz container Cool Whip (whichever type you prefer)

DIRECTIONS Preheat oven to 375 degrees For crust: Melt butter, then mix in remaining crust ingredients. Grease or spray the bottom only of a 9 x 13 baking dish. Press crust mixture into the bottom of the dish. Bake at 375 degrees for 15 minutes. Cool before adding next layer. For layer 1: Using a mixer, combine layer 1 ingredients. Spread onto cooled crust. Refrigerate for at least 30 minutes to set before adding layer 2. For layer 2: Combine pudding mix and milk; using a mixer, beat until pudding thickens. Spread over layer 1. Refrigerate for at least 30 minutes to set before adding layer 3. For layer 3: Spread Cool Whip over the top of layer 2. 100

Dearborn Family Reunion

This was Jean Knightâ&#x20AC;&#x2122;s recipe that Bethann shared so I could make it for Dan. Jean made it for birthdays and holidays, and we do, too. You can substitute chocolate pudding or lemon pudding for pistachio; just make sure to use the instant variety. --Sandy

Pumpkin Chocolate Chip Blondies Recipe from Kelly Knight INGREDIENTS 1 cup blanched almond flour 1 TBSP coconut flour 1 tsp baking soda 1 tsp cinnamon 1 tsp pumpkin pie spice 1/2 cup coconut sugar 1/2 tsp salt 2/3 cup creamy almond butter (or all-natural peanut butter) 1/2 cup pumpkin puree 2 TBSP maple syrup 1 tsp vanilla extract 1 egg 1/2 cup chocolate chips 1/2 cup chopped pecans optional 2 oz. melted unsweetened chocolate optional drizzle

Chris & Kelly

Knight

DIRECTIONS Preheat oven to 350 degrees. Line a 8x8 square pan with parchment paper, spray with non-stick spray to grease; set aside. In a small bowl, mix together the dry ingredients: flours, spices, coconut sugar, salt and baking soda. In another bowl, using an electric mixer, mix together pumpkin, maple syrup, vanilla, egg and almond butter. Do not over beat! Slowly fold wet ingredients to dry. Add chocolate chips and pecans. Spread batter in the pan, smoothing the top so itâ&#x20AC;&#x2122;s even. Bake for 20-22 minutes, remove from oven and let cool completely. Melt unsweetened chocolate and drizzle over the brownies (if using). Cut into squares.

101

Dearborn Family Reunion

Pumpkin Pie Recipe from Helen Clark Shared by Sandy King INGREDIENTS 1 - 15 oz can Libby’s pumpkin (Pure pumpkin, not pumpkin pie mix or filling) 2 cups sugar 2 TBSP flour 4 eggs 2 tsp cinnamon 1/2 tsp ground cloves 1 tsp ground ginger 1 tsp salt 1/2 tsp allspice 2 - 12 oz cans evaporated milk (not sweetened condensed milk) 1 cup milk 2 unbaked deep-dish pie shells (make your own, or use prepared crust) 1 egg, beaten, for egg wash

DIRECTIONS Preheat oven to 425 degrees In a large bowl, mix together the pumpkin, sugar and flour. Add eggs and spices; mix together until thoroughly combined. Add evaporated milk and regular milk; mix thoroughly. Pour even amounts into two deep-dish pie crusts. It should fill them to just under the crimps in the crust. (If you are using regular pie shells and not deep-dish pie shells, you will have a little filling left over.) Use the beaten egg to “paint” the crimped edges of your pie crusts so they will get golden brown without burning. Dust the top of each pie with a little bit of cinnamon. Put a cookie sheet under your pie pans in case the pies bubble over in the oven.

102

Dearborn Family Reunion

Bake for 15 minutes at 425 degrees. At the end of 15 minutes, turn your oven down to 350 degrees. (Don’t take the pie out; don’t even open the oven door. Just turn it down.) Then bake another 45 - 50 minutes until a knife inserted in the center comes out clean. This is my mom’s recipe. Her friends call it “perfect” pumpkin pie. Dan’s family must think it’s perfect, too! They never leave any behind. (Connor and Izzy always have two pieces!) -- Sandy

Snow Pie - 1 Recipe from Esther Dunham Recipe shared by Diana Dunham INGREDIENTS 1/2 cup sugar 3 TBSP cornstarch 1 - 1/2 cup milk pinch of salt 1 tsp vanilla 1 envelope plain gelatin 1/4 cup water 3 egg whites, beaten until stiff 1/4 cup sugar 1/2 pint whipping cream 1 cup coconut

DIRECTIONS Cook 1/2 cup sugar, cornstarch, milk and salt until it coats the spoon. Add vanilla. Dissolve gelatin in water, add to hot mix. Add 1/4 cup sugar to egg whites, fold this into the hot mix, and cool. Whip the whipping cream and folk in coconut. Pour into baked pie shell or graham cracker crust. Chill.

Esther Dun

ham

Snow Pie - 2 Recipe from Grandma Esther Recipe shared by Jean Dunham INGREDIENTS 1 cup sugar 4 TBSP cornstarch 1 cup hot water 4 egg whites, beaten stiff vanilla

DIRECTIONS Mix sugar and cornstarch. Add hot water, egg whites, vanilla. Pour into baked shell. Cool, serve with whipped cream. 103

Snow pie must be really popular with the Dunhams! We got two versions of it for the cookbook.

Dearborn Family Reunion

104

Dearborn Family Reunion

Spiced Peanuts Recipe from Ruth Hester Shared by Grace Wood & Jeanne Knight INGREDIENTS 1 cup sugar 1/2 cup water 1/2 tsp nutmeg 1 tsp cinnamon 1/2 tsp ground cloves 1 pound roasted peanuts

Ruth Heste

r, Melvin D

DIRECTIONS

earborn, Ess

ie Dunham

Boil sugar, water and spices until syrup threads from spoon. Drop peanuts into syrup. Stir like crazy until nuts are dry-looking. Pour out on waxed paper and let stand until cool and dry.

105

January 1985 letter from Ruth to Jeanne, with the Spiced Peanuts recipe.

Dearborn Family Reunion

106

Dearborn Family Reunion

Sweet Potato Dog Treats Recipe from Sandy King INGREDIENTS 10 - 12 large sweet potatoes DIRECTIONS Preheat oven to 300 degrees Spray a cookie sheet (or two), or line with foil. Put sweet potatoes on the cookie sheet(s) and bake at 300 degrees for 45 minutes to 1 hour, until the sweet potatoes are soft enough to cut easily. (But not mushy.) Cut each sweet potato into 1” slices, then cut each slice into 4-6 chunks. (Not too small! The sweet potatoes will shrink as they dry.)

Ginger &

Gus

From here, there are two methods you can use:

DEHYDRATOR Load the chunks onto your dehydrator trays and cook on high (165 degrees) for around 24 hours.

OVEN Put the chunks back on your sprayed/lined cookie sheets. Turn your oven down as low as it will go (usually about 200 degrees) and bake for about 24 hours. The bigger chunks of sweet potato will still be a little soft when they are done, but they should not be sticky. If they are, dehydrate or bake them a little longer. The treats will harden up some as they dry. You’ll have about 2-3 quart bags of tasty, chewy dog treats! They cost a lot less than pet-store treats, and there are no added chemicals. 107

These are Ginger and Gus’ favorite treat! -- Dan & Sandy

Dearborn Family Reunion

Tiramisu Recipe from Sandy King INGREDIENTS 2 cups heavy whipping cream 2 cups brewed coffee (plain, not flavored) 8 shots (1.5 oz each) espresso (Buy it at a coffee shop if you don’t have it to make.) 2 pounds mascarpone (You’ll usually find it in with cream cheese and ricotta, but it may Sandy King & Dan Knight be in the deli with the specialty cheeses.) 1 cup sugar 6 TBSP Kahlua 46 ladyfingers (You want the hard, crunchy ones, not the soft ones. The package will probably be labeled “biscotti savoiardi.” My grocery store usually keeps them in the International foods section, but I’ve also found them in the cookies.) Cocoa powder (unsweetened), for dusting Dark chocolate curls or shavings for garnish (optional)

DIRECTIONS You’ll need an ungreased 9 x 13 pan for this recipe. Use the deepest one you have. Mix the coffee and espresso together and put it in the refrigerator to cool it down. Using a mixer, whip the whipping cream until it forms stiff peaks. Your whipping cream should be COLD before you start. It helps to chill your mixing bowl and beaters for a few minutes beforehand, also. Combine the mascarpone, sugar and Kahlua in a medium bowl and mix until smooth. Gently fold the whipped cream into the mascarpone mixture.

108

Dearborn

Dunk the ladyfingers into the chilled coffee/espresso mixture. You don’t want to let them soak until they fall apart. Just dunk them two at a time, hold them for a few seconds, flip them over and dunk the other side. Place them sideby-side on the bottom of an ungreased 9 x 13 pan. Cover the entire bottom of the pan; you’ll use about 20 ladyfingers.

(continued) Family Reunion

Spoon half of the mascarpone mixture into the pan and spread it evenly on top of the ladyfingers. Spread it all the way to the edges and the corners. Dunk the remaining ladyfingers and line them up on top of the mascarpone. Because your pan is likely to have angled sides, you’ll use more ladyfingers for this layer (probably around 26). Spoon the rest of the mascarpone onto that second layer of ladyfingers, and spread it out evenly, all the way to the edges and the corners. Dust the top with cocoa powder. Refrigerate. When you cut the tiramisu into individual servings, you can garnish with dark chocolate curls or shavings if you like. If you don’t, it won’t be missed.

Dan Knight

We like to mix it up at Christmas, instead of serving turkey. Dan and I are not big fans of turkey, and usually by the time everyone makes their way to our house for Thanksgiving or Christmas, they’ve had at least one turkey dinner somewhere else. So we always serve something different for holiday dinners. The Italian dinners are my favorite, and this is the go-to dessert for those holidays. It’s not made in the traditional way--it’s easier to make--but it tastes like traditional tiramisu. --Sandy

109

Dearborn Family Reunion

Ultranutty Pecan Bars Recipe from Barb Anderson Shared by Dan Knight INGREDIENTS CRUST INGREDIENTS

1 - 3/4 cup all-purpose flour 6 TBSP granulated sugar 1/2 tsp salt 1/2 cup unsalted butter, melted

TOPPING INGREDIENTS

3/4 cup light brown sugar 1/2 cup light corn syrup 7 TBSP unsalted butter, melted and still hot 1/2 tsp salt 4 cups (1 pound) pecans halves, toasted 1/2 tsp flake sea salt (optional)

Barb Ande

rson

DIRECTIONS Preheat oven to 350 degrees For crust: Spray or grease a 9 x 13 pan and line with parchment paper. In a medium bowl, mix together flour, sugar and salt. Add melted butter and stir until dough begins to form. Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in the palm of your hand. Evenly scatter tablespoon-sized pieces of dough over the surface of the pan. Using your fingertips, press and smooth dough into and even layer in the bottom of the pan. Set aside.

110

For topping: In a medium bowl, mix the brown sugar, corn syrup, melted butter, vanilla and salt until smooth and completely incorporated. Fold the pecans into the sugar mixture until the nuts are evenly coated. Pour the pecan topping over the crust, and using a rubber spatula, spread the topping over the crust, working it to the edges and into the corners (there will be bare patches).

Dearborn Family Reunion

(continued)

Bake at 350 degrees for 20-25 minutes, until the topping is evenly distributed and rapidly bubbling across the entire surface. Transfer the pan to a wire rack for cooling, and lightly sprinkle with sea salt, if using. Let bars cool completely in the pan, about 1 - 1/2 hours. Cut into 24 bars and serve. Can be stored at room temperature in an airtight container for up to 5 days.

d Anders

ht, Bu Dan Knig

111

After a business trip to Phoenix a couple of years ago, I took a few days to visit Bud & Barb at their home in Benson, AZ. Barb made these pecan bars, and they were delicious! They taste like pecan pie. -- Dan

Dearborn Family Reunion

112

Dearborn Family Reunion

113

Dearborn Family Reunion