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Cold Weather Recipe Book

Middlefield Post

Nov. 12, 2014

Thanksgiving Recipe Book

Appetizers Vote For Your Favorite Recipe

Clubhouse Chicken Squares

It’s time to try out the delicious recipes submitted for our Fall/Winter Favorite Recipes Contest and vote for your favorite. One vote per person is allowed and must be submitted by Nov. 19. Be sure to include both the name of the recipe and the name of the person who submitted it when voting. Go to www.middlefieldpost.com to find additional entries to vote for. Three winning recipes will be chosen and submitting chefs will each receive a $10 gift certificate good at either End of the Commons General Store, Giant Eagle, Middlefield or Nauvoo Family Market. Vote by calling 440-632-0782 (leave a message, recipe name and name of submitter), emailing editor@middlefieldpost.com or mailing to Middlefield Post, C/O Recipe Vote, P.O. Box 626, Middlefield, OH 44062.

Because of the high volume of recipes received, we will publish the remaining recipes in the Nov. 26 issue, and you will be allowed to vote again.

All votes from both issues will be tallied and the winners will be chosen and announced in the Dec. 10 issue.

Yoder’s Surplus Center

Hunting • Fishing • Camping & More - Lowest Prices in the Area

Specializing in Landscaping Stones, Retaining Wall Stones, 16” patio stones and more

Submitted by Mary Jane (Joe) Mullet Fresh cooked chicken breasts 2 packages crescent rolls 1 package cream cheese, softened 2 Tablespoons mayonnaise 1 small garlic clove, pressed 1 tsp. all-purpose dill mix 1 can (10 ounce) chunk white tuna, drained and flaked ½ small cucumber, seeded, sliced and quartered 2 plum tomatoes, seeded and diced ½ cup shredded cheddar cheese 6 slices bacon, cooked crisply, drained and crumbled Preheat oven to 375 degrees.

Unroll one package crescent rolls across one end of stoneware bar pan with longest sides of dough across width of pan. Repeat with remaining dough, filling pan.

Use a bakers’ roller to seal and press up sides to form a crust.

Bake 12 to 15 minutes or until golden brown.

Remove from oven, cool completely.

In a bowl, combine cream cheese, mayonnaise, garlic and dill mix. Mix together well.

Spread mixture evenly over crust. Top with chicken sliced or cubed. Sprinkle cucumbers, tomatoes, cheese and bacon over chicken.

Refrigerate 30 minutes. Cut into squares.

Makes 12 servings.

Cranberry Sauced Meatballs

LOTS OF CLOSeOuTS • Tons of Fishing equipment, nOW in STOCk Semi Load of name Brand Sporting Goods Marvin & Mary Yoder, Owners • 17309 Madison Road • Middlefield• 440.548.2071 Monday & Tues 8-5 • Thurs & Fri 8-5 • Sat 8-2 • Closed Wednesday & Sunday

Home of D’s Famous Slow Roasted Prime Rib Served Nightly!

BREAKFAST Sunday 9am Seating for PartieS uP to 50 PeoPle Full Menu & Full Service Bar Available Daily

all-u-Can-eat friday fish fry

Open Since 1992

Good Food

Casual Family Dining

Senior $ 99*

Regular $ 99*

73pm-6pm 9 3pm-9pm

16240 Main Market St. (Rt. 422), Parkman 44080

(Rt. 422 & Rt. 528 next to the BP)

440-548-2300

Gift Cards Available

Wed & Thurs 4-9pm • Fri & Sat 3-9pm • Sun 9am-7pm

5 OFF

$ 2

Any purchase of $30 or more

Not valid with any other offer or discount.

Alcohol and tip excluded. Exp. 11/22/14.

www.middlefieldpost.com

Nov. 12, 2014

Submitted by Eileen Epling Meatballs: 1 ½ pounds ground turkey ½ cup onion, finely chopped ½ cup bread crumbs ½ tsp. salt 1/8 tsp. pepper 2 eggs, lightly beaten Sauce: 1 ½ cups chili sauce 1 cup cranberry sauce Preheat oven to 375°.

In large bowl combine meatball ingredients, mix well. Shape into uniform 1” balls and place onto an ungreased baking sheet. Bake 25 to 30 minutes until browned and not pink inside.

While meatballs are baking, make sauce.

In large saucepan, combine sauce ingredients, bring to boil over medium heat, simmer 5 minutes. Stir occasionally.

Add baked meatballs to prepared sauce, heat and stir gently and occasionally.

Makes about 60.

French Bread Pizza Bites

Submitted by Mary Jane (Joe) Mullet 1 loaf fresh bakery French bread ¼ cup olive or vegetable oil 1 or 2 garlic cloves, pressed 1 medium onion, chopped 1 bell pepper, diced 3 or 4 plum tomatoes, sliced 2 cups shredded mozzarella cheese ½ cup grated Parmesan cheese 6 or 8 fresh mushrooms, sliced Preheat oven to 375 degrees.

Using bread knife, slice bread horizontally.

Place cut side up on cookie sheet.

Combine oil and pressed garlic in small bowl, with basting brush. Brush mixture over cut sides of bread.

Spread shredded mozzarella over bread, layer vegetable in this order: onions, pepper, mushrooms, tomatoes, and then sprinkle with Parmesan cheese.

Bake 15 minutes or until cheese is melted.

Remove from oven and slice into 20 to 24 slices. Serve warm. Enjoy. Makes 12 servings.

Pizza Biscuit Wreath

Submitted by Kathryn Hostetler 2 cans Pillsbury Grands biscuits (12 oz. each) 120 slices mini pepperoni 4 oz. cheese of your choice cut into 20 pieces 1 egg, beaten ½ tsp. Italian seasoning 2 Tablespoons Parmesan cheese 8 oz. pizza sauce, warmed Press each biscuit into a 3 inch circle. Place 6 pieces pepperoni and 1 piece cheese on each round. Wrap dough around filling, pinching edges to seal. Form into a ball, Arrange 8 balls, seam sides down, almost touching, into a ring on a greased pizza pan, leaving a 4 inch hole in center. Arrange 12 balls around outer edge almost touching first row. Brush with egg. Sprinkle with Parmesan cheese and seasoning. Bake at 375 degrees for 18 to 20 minutes. Place bowl of pizza sauce for dipping in middle of wreath on a serving platter.

Baked Cream Cheese

Submitted by Kathryn Hostetler 4 oz. package crescent rolls rolled to 12 inches by 4 inches with seams pressed to seal.

8 oz. cream cheese ½ tsp. dill weed 1 egg yolk, beaten Sprinkle ½ of dill on cream cheese block. Put dill side down on center of rolled dough. Put remaining dill weed on cream cheese. Wrap dough around cream cheese block. Press seams to seal. Brush with egg yolk. Bake at 350 degrees for 15 to 18 minutes or until golden brown. Serve with crackers or apple slices.

Main and Side Dishes

Cheesy Chicken Chowder

Submitted by The Miller Family 2 Tablespoons butter ¼ cup chopped onion Sauté together and add: 3 cups chicken broth 1 Tablespoon chicken base 1/3 cup flour 2 cups milk salt and pepper to taste Cook until thick. Add: 1 cup diced, cooked potatoes 2 cups cooked, mixed vegetables 2 cups cooked chicken chunks ½ cup Velveeta cheese.

Add together and heat through.

Makes 2 quarts.

Cranberry Salad

Submitted by Mary Miller 2 large boxes cherry Jell-O ½ cup sugar 1 can crushed pineapple 2 cups cranberries 3 oranges 5 to 6 large apples, cored but not peeled 2 cups grapes, cut up ½ cup chopped nuts, optional Mix Jell-O according to directions on box, using ½ cup less water. Add sugar and pineapple. Finely chop or grind cranberries, oranges and apples and add to Jell-O. Chill in refrigerator until set.

Sausage Gravy

Submitted by Mary Jane (Joe) Mullet 1 pound sausage (smoked sausage works best) 3 tsp. minced onion 6 Tablespoons flour ¼ tsp. poultry seasoning ¼ tsp. nutmeg ¼ tsp. salt 4 cups milk dash of red pepper dash of Worchester sauce Brown sausage and drain. Add minced onion and 3 cups milk. Mix flour with 1 cup milk. Add seasonings. Stir occasionally until thick.

Sweet Potato Souffle

Submitted by Mary A. Miller 3 cups cooked mashed sweet potatoes 1 cup brown sugar 1 cup evaporated milk ¼ cup butter 2 eggs, beaten 1 ½ tsp. vanilla ½ tsp. cinnamon Combine all ingredients and put in baking dish.

Topping 1 cup chopped nuts 1 cup brown sugar ½ cup butter ½ cup flour Spread on top of sweet potatoes. Bake at 350 degrees for 1 hour.

Thanksgiving Recipe Book

Main and Side Dishes Favorite Stuffing

Submitted by The Miller Family 2 loaves day old bread, cubed.

Place cubes in roaster, dot with ½ cup butter, sliced and placed on top of bread cubes.

Bake in 350 degree oven about 1 hour or until toasted. Stir every 15 minutes during baking.

In mixing bowl combine the following with a wire whisk: 4 cups chicken broth 5 eggs 1 Tablespoon chicken base 1 Tablespoon coarse garlic salt with parsley 1 onion, chopped fine 1 tsp. black pepper 1 Tablespoon seasoned salt 1 Tablespoon poultry seasoning Add water as needed.

Pour liquid mixture over toasted bread cubes and mix well. Bake until hot all the way through, stirring every 15 minutes. Serve hot.

Cornbread Taco Bake

Submitted by Katie Miller Brown 1 ½ pounds ground beef and drain.

Stir in: 1 package taco seasoning ½ cup water 1 ½ cup whole kernel corn ½ cup chopped green pepper ½ cup chopped onion 1 cup tomato sauce Pour mixture into 2 quart casserole.

Prepare 1 package corn muffin mix (8 ½ oz.) according to package directions.

Spoon muffin batter around edge of beef mixture.

Bake at 400 degrees for 20 minutes or until corn bread is baked. Sprinkle with ½ cup shredded cheddar cheese.

Bake another 1 to 3 minutes to melt cheese.

Stuffed Pepper Soup Submitted by Anna Mae Miller 2 pounds ground beef or sausage 1 can spaghetti or pizza sauce 1 can diced tomatoes 2 cups cooked long grain rice (white) 2 cups chopped green peppers 2 beef bullion cubes ¼ cup brown sugar 1 tsp. pepper Brown beef, add diced tomatoes, sauce, peppers, bullion, sugar, salt, pepper.

Bring to boil.

Reduce heat, simmer covered for 30 to 40 minutes or until peppers are tender. Add rice.

Sheepherder’s Pie

Submitted by Mary Jane (Joe) Mullet ½ pound bacon or sausage 1 small onion 3 medium potatoes 5 eggs I cup shredded cheese Chopped parsley (optional) Salt and pepper to taste Cook bacon or sausage and onion until browned. Remove from pan.

Cut potatoes up like hash browns, add to bacon or sausage fat and brown.

Add bacon or sausage and onions.

Make 5 wells evenly spaced in hash browns.

Crack one egg in each well.

Sprinkle with salt, pepper and cheese.

Cover and cook until are set to your liking.

Chicken Pot Pie Filling

Submitted By Sally Gingerich (Olde Towne Grille) Filling: 4 pound chicken (cut up) 4 potatoes (diced up) 3 medium carrots (sliced) 1 medium onion (chopped) 2 celery sticks (chopped) parsely Dough for noodles: 2 cups flour 2 eggs 2 Tablespoon water or milk Cook chicken in water until tender.

To make noodles mix flour, eggs and work into stiff dough. Add water or milk. Roll out dough as thin as possible, cut into 1-inch squares.

Add vegetables and noodles, cook 20 minutes.

Sweet Potato Bread

Submitted by Katie Miller In a large bowl combine: 1 ¾ cup flour 1 ½ cup sugar 1 tsp. baking soda ¾ tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg ¼ tsp. allspice ¼ tsp. cloves In a small bowl whisk: 2 eggs 1 ½ cup mashed sweet potatoes ½ cup vegetable oil 6 Tablespoons orange juice Stir into dry ingredients just until moistened.

Fold in ½ cup chopped pecans.

Transfer to a greased 9 inch by 5 inch by 3 inch loaf pan.

Bake at 350 degrees for 60 to 65 minutes or until baked.

Cool 10 minutes, remove from pan to finish cooling.

Serve sliced with cream cheese or butter if desired.

Sweet Potato Delight

Submitted by Katie Miller 3 cups cooked mashed sweet potatoes 2 eggs, beaten ½ cup milk or cream ½ cup sugar 1 tsp. vanilla 1/3 cup melted butter Mix well, put in 9 inch by 9 inch pan or casserole dish. Put crumble on top.

Crumbs 1/3 cup flour ½ cup brown sugar 1 cup coconut 1 cup chopped nuts 1/3 cup butter Mix together until crumbly. Put on top of sweet potato mixture.

Bake at 350 degrees for 30 minutes.

Serve warm as a side dish or a dessert.

The Middlefield Historical Society presents ...

Festival of Trees Friday, Dec. 5 • 12-2 & 4-8pm Saturday, Dec. 6 • 4-8pm Sunday, Dec. 7 • 12-2 & 4-8pm

“LIL TOOTS” FOR ALL at The Depot

Coloring Contest for Ages 3-10 Entry forms available at: Middlefield Library, Book Mobile & The Middlefield Banking Company.

Deadline for entries is Nov. 24.

O O O O O

Free event

Fun for the Whole Family!

Donations Welcome

Enter Our Raffle for a Tree Full of Gift Certificates & Merchadise Tickets: $1 each or six for $5

Thank you to all our members and friends for all their help and support in 2014

14979 South State Ave., Middlefield • Questions, call Sue 440-479-4867

Second Annual

Christmas Extravaganza Huntsburg Community Center, 12406 Madison Rd., Huntsburg For more information, call 440-321-9724

Nov. 15th, 10am-5pm & Nov. 16th, noon -5pm Over 40 Crafters and Vendors

Thirty-One, Scentsy, Usborne Books, Homemade Jams, Candies and Baked Goods, Homemade Salves, Kitcheneez, Miche and Many More Free gift wrapping, Free refreshments,

Free basket raffle and a 50/50 Raffle (proceeds to benefit Rainbow Babies)

Cheesy Broccoli Bake

Submitted by Sarah Miller 1 package frozen chopped broccoli (10 oz.)

1 can condensed cream of chicken soup, undiluted (10 ¾ oz.)

1 jar processed cheese spread (8 oz.) ¾ cup uncooked instant rice 3 Tablespoons seasoned bread crumbs 1 Tablespoon butter or margarine, melted In a bowl, combine broccoli, soup, cheese spread and rice. Transfer to a greased 1½ quart baking dish. Toss bread crumbs and butter, sprinkle over top. Cover and bake at 350 degrees for 30 minutes, uncover and bake 15 minutes longer

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Potato Bacon Chowder

Submitted by Rhoda Barkman 8 strips bacon 1 small onion, chopped 2 cups cubed potatoes 1 cup water ½ tsp. salt 1 can cream of chicken soup 1 cup sour cream 1 ¾ cup milk 2 Tablespoons parsley ½ pound Velveeta cheese Pepper to taste Cook bacon until crisp. Add onion, sauté for 3 minutes. Drain and remove bacon.

Cook potatoes, water, salt and pepper, simmer 10 to 15 minutes or until potatoes are tender.

Gradually stir in soup, sour cream, milk, parsley and cheese. Heat but do not boil.

Cheesy Taters

Submitted by Catherine Burkholder Melt together 1 stick butter and 1 small onion.

Pour into roaster and add: 2 cans cheddar cheese soup 2 cans cream of chicken soup 1 cup sour cream cubed ham or chicken 2 bags Tater Tots Stir together and bake at 350 degrees until hot.

Top with mozzarella and/or cheddar cheese.

Grandriver TransporTaTion inc.

7544 St. Rt. 45 N • North Bloomfield P.O. Box 106 • West Farmington

440-685-4895 (Fax: 440-685-4896)

David H. Bailey, President

Nov. 12, 2014

www.middlefieldpost.com

3

Thanksgiving Recipe Book

Join us for our annual

Christmas Open House Nov. 28, 29 & 30 10:00 a.m.-5:00 p.m

Samples of our products will be available for you to enjoy.

We offer pre-made gift baskets and boxes or you can customize your own unique gift from the many items that we offer.

The Fowler’s Milling Company 12500 Fowlers Mill Road Chardon, OH 44024 800-321-2024 www.fowlermill.com

White Fruit Cake

Submitted by Ida G. Miller ½ pound butter 1 cup sugar 5 eggs 2 cups flour 1 pound candied cherries 1 pound candied pineapple 4 cups broken pecans 2 Tablespoons vanilla extract 2 Tablespoons lemon extract Cream butter well. Add sugar, cream until fluffy. Beat egg well and add. Blend with creamed mixture. Chop fruit and nuts and mix with small amount of flour. Set aside. Sift and add remaining flour. Fold in fruit and nuts. Line tube or loaf pan with greased waxed paper.

Bake at 300 degrees about 1 ½ hours for tube pan, 1 hour for loaf pan until cake shrinks from sides of pan. Cool. Remove from pan, wrap in foil and let it ripen 2 weeks or more.

Amish Home Craft & Bakery FOR ALL OF YOUR HOLIDAY SHOPPING Assorted Candies • Wall Hangers • Centerpieces •Placemats • Holiday Table Runners Handwoven Baskets handcrafted by handi-capped CUTTING BOARDS

Open House: Nov. 28 & 29 / 9am - 4pm •Jams •Jellies •Baked Goods •Quilts •Wood Items •Centerpieces •Wallhangers •Place Mats •Rugs •Hickory Rockers •Baby Items and so much more!

440-632-1888 (Let Ring)

make great gifts!

16860 KINSMAN RD.(RT. 87)

OPEN Mon-Sat 9am - 4:30pm

Bakery Available -Will Do Special Orders

Join Us for Lunch or Dinner While Enjoying Garrettsville’s Original

Christmas Walk November 14-15-16 • 10am-5pm

OPEN 7 DAYS A WEEK 11am - 8:30pm Mon-Thurs 11am - 9:30pm Fri & Sat 11am - 8pm Sun

Lunch & Dinner Specials

Restaurant & Pizza Express 8301 Windham St • Garrettsville 44231

330-527-2133 or 330-527-4823 www.calsfamilyrestaurant.com

Open 10-5 Daily Closed Tuesday Sunday 11-4 • Sterling Silver & Gemstone Jewelry • Navajo & Mata Ortiz Pottery • Beads, Findings & Czech Crystal • Crystals, Fossils & Minerals • Chakra Candles & Himalayan Bath Salts & Scrubs • Sage, Incense, Candles - Soaps & Oils • Leather Purses & Wallets •Moccasins & Slippers • Rustic Lodge Lampshades •Bedding & Sheet Sets • Antler Lamps & Knives •Towels & Robes • Jackets, Hats, Denim, T-Shirts •Throws, Rugs • Native Artifacts & Framed Art •Kids Jackets

15864 Nauvoo Rd., Middlefield, OH 44062 • 440/632-5343 caj123@simcon.net • www.CountryArtsandJewelry.com

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Nov. 12, 2014

Desserts

Oreo Delight

Submitted By Michelle Householder 1 package Oreo cookies ¾ stick of butter, melted 2 8 oz. container of cool whip 1 8 oz. cream cheese, softened 1 cup confectioners/powdered sugar 1 large (5.9oz) package chocolate instand pudding 2 ¾ cup milk Crush entire package of Oreo cookies using a food processor, blender, or manually.

Reserve 1 cup of Oreo crumbs and mix remaining crumbs with melted butter.

Press Oreo crumbs/butter mixture into bottom of 9 inch by13 inch pan to form a crust. Blend 1 container of Cool Whip, softened cream cheese, and confectioners sugar in a large bowl. Spread the Cool Whip/cream cheese/ sugar mixture on top of the packed crumbs.

Mix the pudding and milk, allow to set.

Spread the pudding over the previous layer.

Spread the other container of Cool Whip on top. Top with reserved Oreo crumbs. Chill and enjoy!

Sue’s “S” Cookies

Submitted By Sue Alexander 1 lb. flour (or about 4 cups) ½ lb. butter (softened) ½lb. sugar (or 1 ¼ cup) ½ tsp. baking powder Pinch of salt 3 egg yolks 1 whole egg Citron (chopped) Mix flour and baking powder together. Knead together flour mixture, butter, sugar, citron, and salt. Make a well in dough for eggs. Mix like pie dough. Add water if needed until the consistency of pie dough. Take dough and roll between palms to make about a 6” long round dough. Place on cookie sheet in the shape of an “S”. Bake at 375 degrees for 15 minutes or until they begin to brown at the edges.

Old Fashioned Cheesecake

Submitted by Catherine Burkholder 1 1/3 cup walnuts, chopped ¾ cup vanilla wafers, crumbled 1/3 cup butter, melted In a bowl, combine wafer crumbs and nuts.

Stir in butter.

Press into a 9 inch ungreased spring form pan, bottom and 2 inches up the sides.

Bake at 350 degrees for 5 minutes. Cool 3 packages cream cheese (8 oz. each) 1 cup sugar 3 eggs, beaten 2 tsp. vanilla ¾ tsp. grated lemon peel Combine cream cheese and sugar until smooth.

Add eggs beat on low speed. Beat in vanilla and lemon peel. Pour into crust. Place pan on baking sheet. Bake on 350 degrees for 40 to 45 minutes or until center is almost set.

Topping 16 oz. sour cream 3 Tablespoons sugar 1 tsp. vanilla Assorted fresh fruits Combine sour cream, sugar and vanilla.

Carefully spread over filling.

Bake 10 minutes longer or until edges appear dry.

Cool on a wire rack for 10 minutes.

Run a knife around edge of pan to loosen; cool 1 hour longer.

Cover and chill overnight.

Remove sides of pan.

Top with fresh fruit. Refrigerate.

Makes 12 servings.

Jelly Centered Cookies

Submitted by Ida G. Miller 1 cup margarine 1 ½ cup brown sugar 2 eggs 3 cups flour 1 tsp. cream of tartar 1 tsp. baking soda ½ tsp. salt 1 tsp. vanilla Cream margarine and sugar together. Add eggs and mix well. Add rest of ingredients.

Roll into balls and roll in granulated sugar.

Make a depression in center and fill with jelly.

Bake until golden brown at 350 degrees.

Makes 4 ½ dozen.

Apple Nut Cake

Submitted By Mandy Boggs Cake Batter 1 ¾ cup sugar 3 eggs 1 cup oil 2 cups flour 1 tsp. baking soda 1 tsp. cinnamon ½ tsp. salt 1 tsp. vanilla 1 cup chopped nuts 2 cups sliced apples Topping 1/3 cup flour ½ cup sugar ¼ cup margarine ½ tsp. cinnamon Combine first 8 ingredients. Mix. Add nuts and apples. Put into greased 9 inch by 13 inch pan.

Mix and sprinkle topping over batter. Bake at 350 degrees for 45 minutes.

Chocolate Peanut Butter Bars

Submitted By Sally Gingerich (Olde Towne Grille) 1 cup peanut butter 6 tbsp butter 1 1/4 cup sugar 3 eggs 1 tsp vanilla 1 cup flour 1 12oz bag chocolate chips Mix peanut butter and butter until smooth.

Beat in sugar, eggs, and vanilla. Add flour and stir in ¾ cup chocolate chips. Spread into ungreased 13 inch by 9 inch pan.

Bake in preheated oven at 350 degrees for 2530 minutes or until done.

Sprinkle remaining chocolate chips on top. Let stand for 5 minutes. Spread evenly. Cool and cut into bars.

Tasty Apple Crisp

Submitted by Sally Fowler 5 large apples, peeled, cored and sliced 2 Tablespoons flour ¼ cup white sugar 1/8 cup brown sugar 2 teaspoons cinnamon 1/8 cup caramel topping Preheat oven to 375 degrees. Spray an 8-inch square baking dish with cooking spray or grease it with butter or oil. In a large bowl, mix the white sugar, brown sugar, cinnamon and flour. Add apple slices and toss with hands to coat well. Pour mixture into prepared baking dish. Drizzle top of apples with caramel, side aside and make topping.

Topping ¼ cup quick cooking oats ¼ cup brown sugar ½ cup flour ½ stick (1/4 cup) cold butter cut into slices ¼ cup nuts of choice In a medium bowl mix together oats, brown sugar, flour and nuts. Cut in the cold margarine or butter until the mixture becomes coarse crumbs. Sprinkle topping evenly over apples.

Bake for about 45 minutes or until apples are fork tender and the topping is golden brown.

Cool for about 30 minutes. Serve warm with whipped topping or ice cream.

Crescent Cream Cheese Squares

Submitted by Mrs. John Henry Troyer 2 packages crescent rolls 2 packages cream cheese (8 oz. each) 1 cup sugar 1 Tablespoon vanilla Topping ¼ cup butter, melted ½ cup brown sugar 1 tsp. cinnamon Unroll one package of crescent rolls and press into a 9 inch by 13 inch pan. Blend cream cheese, sugar and vanilla well. Spread over dough. Unroll second package of rolls over cream cheese layer. Drizzle melted butter over top. Sprinkled with combined brown sugar and cinnamon. Bake at 250 degrees for 30 minutes. Do not over bake.

Pumpkin Pie Spice

Submitted by Kathryn Hostetler 4 tsp. cinnamon 2 tsp. ginger 1 tsp. cloves ½ tsp. nutmeg Combine all ingredients. Use in recipes as you would any store bought pumpkin pie spice.

9th Annual M

on Sp

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Christmas in the Country Holiday Passport Tour & Open House

Nov. 15th - 29th, 2014 10am-5pm (for most) Join us this year and enjoy our tour event that includes 21 local area businesses. Pick up a rack card at any one of these locations. Use the card as your passport ticket and visit each location to receive a special stamp.

When your card is full, turn it in at your last stop and receive a ticket for entry into the...

Grand Prize Drawing!

Goodwin House B&B/Overnight for 2 • Quintealia’s Tea Parlor/Cream Tea • Lu Lu Tru Spa/$50 cert. • Mary Yoder’s Amish Kitchen/Dinner for 2 • Country Arts & Jewelry/$50 cert. • Middlefield Cheese House/$25 cert.

• White House Chocolates/$20 cert. & Truffles • J.M.J./Sugar Valley Maple/1 gal. Syrup While taking the tour enjoy each shop for all your Holiday & gift giving ideas! While shopping you can purchase raffle tickets to enter special drawings at each store.

Enter as often as you wish!

All raffle monies & donations support, “Santa’s Hide-A-WayHollow*”.

*Santa’s Hide-A-Way Hollow welcomes all children and their families with critical or terminal illnesses and all disabilities and is “absolutely free” for the child and family!

Pickup a Geauga County Visitor’s Guide!

You can use the guide maps to help find your way to many of these passport stops along with the days and hours of operation for each location. The Tourism office is located in downtown Middlefield, 14907 North State Road (Rt. 608).

Call 1-800-775-TOUR, 440-632-1538, or visit online at www.TourGeauga.com

Middlefield Cheese House

J.M.J. Woodstoves

Watson’s 87 Furniture

Rustic Rewind

Quality consigner, vintage, household, artisan & Amish handcrafted items 15264 Kinsman Rd. (Rt.87) Middlefield • 440/632-1858 facebook.com/thebarntreasures

Full line of alternate heating fireplace inserts, Living, dining, bedroom furniture & freestanding wood/pellet stoves and more. mattresses. 15520 W. High St. (Rt.87 ) 15848 Nauvoo Rd., Kinsman Rd., Middlefield • 440/632-5966 Middlefield • 440/632-0780 www.watsons87furniture.com www.alternativeheating.com Inspiration from the past. Specializing in painted furniture, finishes & rustic lighting.

Featuring, “Gale Joy Designs” 15864 Nauvoo Rd. Middlefield 440/632-1253

Eclectic Princess

Country Arts & Jewelry

The Craft Cupboard

Holiday craft projects & card making.

Wool & cotton fabric, yarn & rubber stamps.

Country & primitive home decor & gifts.

14275 Old State Rd. (Rt. 608) Middlefield 440/632-5787 www.thecraftcupboard.com

Mary Yoder’s Amish Kitchen

Gifts, handcrafted art pieces, cards, jewelry, figurines, candles, home & garden plus holiday items! 15864 Nauvoo Rd. Middlefield • 440/227-0040 www.eclecticprincessshops.net

Enjoy Amish cooking family style.

Visit our bakery and gift shop.

14743 N. State St. (Rt. 608) Middlefield • 440/632-1939 www.maryyodersamishkitchen.com

Beth & Dawn’s Garage Sale

Variety of locally crafted gifts, home decor, soaps, rustic & barn wood furniture. 14449 Old State Rd. (Rt.608) Middlefield • 440/632-0510 www.rebassecondlook.com

Country Side Furnishings & Amish Gifts

Largest treasure chest with over 20,000 sq.ft. & 100 booths of antiques & collectibles for viewing. 15567 Main Market (Rt. 422) Parkman • 440/548-5353 www.auntiesantiquemall.com

Visit the gift box center to place an order.

Nauvoo Family Market Take home or we will ship! Order cheese Bulk & fresh baked goods. Deli meats, trays in time for the Holidays! Rt. 608 & Nauvoo Rd., Middlefield • 440/632-6000 cheese, hardware & gifts. 15979 Nauvoo Rd. Middlefield • 440/632-5584 www.middlefieldcheese.com www.nauvoofreshfoods.com Bead & Southwestern Shoppe Unique gifts, crystals, purses & oils. Native American jewelry, pottery & artifacts. 15864 Nauvoo Rd., Middlefield • 440/632-5343 www.countryartsandjewelry.com

The Barn Treasures

10 rooms of reasonably priced treasures!

A clothing boutique & Christmas room.

16029 Nauvoo Rd., Middlefield 440/668-7573

Reba’s Second Look

Auntie’s Antique Mall

Amish hand-crafted furniture upholstered Yoder’s Furniture chairs & sofa’s that last a lifetime!

Handmade furniture in oak, hickory, maple, 16403 Nauvoo Rd., Middlefield & cherry. Rhythm clocks, gift items & more.

440/632-0248 16109 Shedd Rd. www. countrysidefurnishingsohio.com Middlefield • 440/632-0773 Tiny Stitches Quilt Shop Amish Home Craft & Bakery www.yodershandcraftedfurniture.com Quilting fabrics & notions. Handmade Fresh baked goods & fry pies. purses, wall hangings, table runners & quilts. Handwoven baskets, rugs, placemats and Kalle Naturals 14275 Old State Rd.(Rt.608) wooden puzzles. Amish quilts & gifts.

Organic, bulk, speciality foods, coffee, teas, Middlefield • 440/632-9410 16860 Kinsman Rd. (Rt. 87) Middlefield spices. Books, skin care & herbal www.tinystitches.net 440/632-1888 products. 17677 Reeves Rd., Middlefield 440/548-2007 Country Collections Antique Mall White House Chocolates Formal, country, farm & primitive Delicious holiday chocolates & fresh Hershberger’s Housewares furnishings. For the collector on your list, or hand-made fudge. Toffees, truffles, Specialty candles, kitchenware & toys. decorating for the holidays! 47 dealers & caramels & sugar-Free! 14607 Kinsman Rd., Honey, jams, maple syrup & popcorn 4500 sq.ft. 15848 Nauvoo Rd., Burton • 440/834-3133 seasonings. 15419 Madison Rd. www.whitehousechocolates.com Middlefield • 440/632-1712 (Rt.528) Middlefield • 440/632-9065

Nov. 12, 2014

www.middlefieldpost.com

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Thanksgiving Recipe Book

Need WiNdoWS?

®

Sour Cream Cookies

New Construction or Replacement Windows High Quality All-Welded Windows ~ Custom-Made to Fit Any Opening

Installation Available • best prices around ! • FREE In-home Estimates We Also Offer — New Screens & Screen Repair Heavy Gauge Siding

oRWell WiNdoW & dooR

8221 Parker Rd, Orwell 44076 • Marvin Shrock, Owner • 440-437-8458 / 440-437-2031 (Let Ring)

– Footwear for the Whole Family – – Men’s Work Boots – Choose from: • Redwing • LaCrosse • Danner • Wolverine • Irishsetter • Georgia • Rocky • Chippewa • Muck Boots • Hi-Tec • Vasque • Keen • Merrill & more!

Custom & ork Leatherw air Saddle Rep Available

WE CARRY A HUGE SUPPLY OF Bulk DAC HORSE SUPPLEMENTS Pricing We Also Carry: Lots of Tack, All Sizes of Harnesses, Equine Supplies and Valley Road Children’s Wagons

Available

Coffee Creek Weld Shop Welding and Fabricating

• Horse Stall Fronts & Dividers • Water Bucket Doors, Walls & Swingout Feeders • Sleds, Open Fire Grills, Mailboxes • Wholesale & Retail Robert H. Miller 9120 N. Girdle Road Middlefield, OH 44062 Ph. 440-693-4478 Let Ring

–Indiana-style Harnesses too–

MULLET’S HARNESS SHOP 16138 Newcomb Road, Middlefield 44062

440-632-1527

Mon-Thurs 8-5, Fri 8-6, Sat 8-4 (Closed Sunday)

Now available: Machine & Tool Rentals Saws, Trowelers, Contractor Nails, Hardware • Generators etc • Wagons Scooters • Coleman and more

Flooring

NAUVOO FAMILY MARKET FRESH BAKED BAKERY DAILY

Carpet • Vinyl • laminate tile • Hardwood WE ARE A COMPLETE RETAIL FLOORING STORE hours – Visit our showroom - Mon – Fri 7:30-4:30; sat 7:30-12; closed sun.

Crist A. Fisher – 440-632-1957 – 16115 Nauvoo Rd. Middlefield

BuLK FooDS & DELI

• Bread • Cookies • Pies • Fry Pies • Assorted Donuts: Cream Sticks, Glazed & more!

Order your baked goods ahead, they will be ready when you get here!

15979 Nauvoo Rd • Middlefield • 440-632-5584 Located across the street from the “Middlefield Sale Barn” Mon-Thurs 8a-5:00p • Fri 8a-7:00p Sat 8a-4:00p • Closed Sun

Quality Laminate Wood Flooring

at Discounted Prices!

Over 20,000 sq ft

$1

00

/sq ft

with foam included!

Vinyl Flooring

at great prices too!

ONLY $1200/sq yd John Byler • 440-693-4386 9310 Laird Rd. • Middlefield, OH 44062 6

www.middlefieldpost.com

Nov. 12, 2014

Desserts

Submitted by Mary Jane (Joe) Mullet I cup oleo, softened, not melted 3 cups white sugar 2 eggs 2 cups sour cream 2 tsp. vanilla 1 tsp. nutmeg 2 tsp. baking soda 1 tsp. salt ½ tsp. cream of tartar 6 cups flour Cream oleo and sugar. Add eggs. Beat well.

Add sour cream and dry ingredients. Slowly add flour. Chill several hours or overnight. Roll out on floured surface - it’s easier to roll out half the dough at a time. Cut out with cookie cutters. Bake at 375 degrees. Place chocolate chip or cinnamon heart in the middle, then sprinkle with sugar.

Pumpkin Spice Torte

Submitted by Emma Kauffman 1 yellow cake mix 1 cup water 3 tsp. cinnamon, divided 3 eggs 1 cup canned pumpkin ½ tsp. ginger In a large bowl combine cake mix, eggs, water, pumpkin, 1 ½ tsp. cinnamon and ginger. Beat well.

Pour into two greased and floured 8 inch cake pans.

Bake at 350 degrees for 25 to 30 minutes.

Cool 10 minutes before removing from pans.

Cut cakes in half horizontally.

Frost with Caramel Spice Icing Caramel Spice Icing ½ cup butter 1 cup brown sugar 1 ½ tsp. cinnamon ¼ cup milk 2 cup powdered sugar ¾ cup marshmallow cream Melt butter in saucepan. Add brown sugar.

Cook over heat for 2 minutes, stirring constantly. Add milk and bring just to boil.

Remove from heat and cool. Add cinnamon and sugar and beat until smooth. Add marshmallow cream.

Raspberry Cream Cheese Pie

Submitted by Catherine Burkholder 2 baked pie crusts Put fruit on bottom of crusts.

Cream Cheese Filling 1 cream cheese (8 oz.)

1 cup sour cream 1 cup sugar 2 Tablespoons flour Put cream cheese filling on top of fruit.

Crumbs for Top ¼ cup butter ½ cup sugar 1 cup flour Bake 20 minutes.

Rich Mocha Brownies

Submitted by Kathryn Hostetler 1 pound softened butter 4 cups sugar 8 eggs 8 oz. chocolate chips, melted and cooled 2 Tablespoons vanilla 2 ½ cups flour 1 ½ cup chopped walnuts Mix butter and sugar. Add eggs, two at a time.

Add chocolate and vanilla. Add flour and nuts.

Pour into a lightly greased 9 inch by 13 inch pan. Bake at 350 degrees for 55 minutes.

Frosting 2 sticks softened butter 5 cups powdered sugar ¼ cup cocoa ¼ tsp. salt 1 Tablespoon vanilla Brewed coffee, cooled Combine all frosting ingredients using as much coffee as you need to make frosting spreadable.

Pretzel Bites

Peanut Butter Fingers

Submitted by Catherine Burkholder 4 cups pretzel sticks 2 cups chopped walnuts 2 cups Rice Krispies 2 cups packed brown sugar 1 cup butter 1 cup Karo syrup 1 can sweetened condensed milk 1 tsp. vanilla 1/8 tsp. salt 1 package milk chocolate chips ½ stick oleo Line a 9 inch by 13 inch pan with foil, spray with cooking spray.

Spread with pretzels, nuts and Rice Krispies.

In a heavy saucepan, combine brown sugar, butter, Karo, milk and salt. Cook and stir over medium heat until a candy thermometer reads 240 degrees (soft ball). Remove from heat. Stir in vanilla. Pour over pretzel mixture.

Melt butter or oleo over low heat. Remove from heat, add chips, stir until smooth and spread over caramel layer. Let stand until set.

Using foil, lift candy out of pan. Remove foil.

Using a butter knife, cut candy into bite sized pieces.

Danish Apple Cheesecake

Submitted by Maryalice Yoder 1 yellow cake mix 1 can of pumpkin (15 oz.)

1 can evaporated milk (12 oz.)

3 large eggs ¾ cup sugar ½ c. brown sugar 1 tsp. cinnamon ½ tsp. salt ½ c pecans, coarsely chopped 1 cup melted butter Mix eggs, milk, pumpkin, sugars, salt and cinnamon. Put in 9 inch by 13-inch pan. Put dry cake mix on top of mixture and sprinkle with pecans. Melt butter; pour on top of cake mix. Bake at 350 degrees for one hour or until golden brown. Serve with Cool Whip on top.

Also good served with ice cream on top.

Submitted by Rhonda Westover 1 cup butter 1 cup sugar 1 cup brown sugar Cream together well 2 eggs 2/3 cup peanut butter 1 tsp. soda 1/2 tsp. salt 2 tsp. vanilla Mix into first mixture Stir in 2 cups flour 2 cups quick oatmeal Put into greased 9 inch by 13 inch pan and bake at 350 degrees for 20 to 25 minutes until done. Remove from oven and sprinkle with chocolate chips. Let stand 5 minutes.

Mix together well 1 cup powdered sugar and ½ cup peanut butter. Add 2 to 4 tablespoons of milk until smooth and pour over bars. Let cool before cutting.

Submitted by Barb Miller Crust 1 cup flour ½ cup butter ¼ cup sugar ¼ tsp. almond extract Filling: 1 package cream cheese (8 oz.) ¼ cup sugar 1 egg ¼ tsp. cream of tartar Topping: 4 cup sliced apples 1 tsp. cinnamon 1/3 cup brown sugar 1 Tablespoon flour Combine crust ingredients and press into bottom and up sides of a 9 inch spring form pan. Mix softened cream cheese, egg, sugar and cream of tartar and spread on prepared crust. Mix topping ingredients and pour on top of filling. Bake 40 to 45 minutes at 350 degrees or until crust is golden brown.

Pumpkin Cake Dessert

Susiecue Pie

Submitted by Esther Yoder Mix together 1 cup brown sugar ½ cup white sugar 1 Tablespoon flour Add 2 beaten eggs 1 tsp. vanilla 2 Tablespoon milk ½ cup butter Beat until thick. Bake at 375 degrees for 20 minutes then sprinkle 1 cup pecan or hickory nuts on top. Continue baking until filling has set.

Ken’s Chocolate Truffles

Desserts

Submitted by Ken First 6 oz. milk chocolate (I use 40 Hershey Kisses or 16 Ghirardelli milk chocolate squares) 3 oz. cocoa powder (that’s 1 level cup, gently settled) 3 Tablespoons unsalted butter 1 cup (1/2 pt.) heavy whipping cream, scalded Shell coat Almond bark, 3 squares (to start with, adding more if needed), chopped Additional chocolate, dark or milk (optional) Scald the cream, set it nearby. Melt the butter and over low heat add the chocolate. Stir and when melted add cocoa. I use a whisk to mix.

After all is mixed and smooth, let cool then put in refrigerator for 4 hours or overnight so mixture will set up.

Using latex gloves if desired, scrape small gobs out of pan with teaspoon, roll into balls (½ inch diameter or larger) and place on cookie sheet. Place in freezer to harden.

For the shell coat: In pan mix the almond bark and additional chocolate if using. Melt on low heat. Dip the frozen balls into melted bark. Set on wax paper to cool. Yum! Keep refrigerated.

German Chocolate Fudge Swirl

Submitted by Kathryn Hostetler Filling ¾ cup coconut 2 Tablespoons evaporated milk ¾ cup pecans – chopped Fudge 2 Tablespoons butter 2/3 cup evaporated milk 1 ½ cup sugar ¼ tsp. salt 1 ½ cup chocolate chips 2 cups mini marshmallows 1 tsp. vanilla Mix filling ingredients – set aside. Combine butter, milk, sugar and salt in saucepan. Boil 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chips and vanilla.

Stir until melted and combined. Pour into 15 inch by 10 inch pan lined with buttered waxed paper. Sprinkle with filling. Cool 5 minutes. Start on long side and roll up jellyroll style. Wrap roll in waxed paper. Cool and slice.

Makes 2 pounds.

Luscious Apple Trifle

Thanksgiving Recipe Book Shop & Save

Great Flooring!

Great Prices!

Now thru Nov. 25

• • • •

Large Assortment of Items!

Linoleum Carpeting Laminate Floor Mats

No Bake Pumpkin Pie

Submitted by Erma Yoder 2 sticks of oleo, melted 2 cups white sugar 4 eggs ½ tsp. baking powder 2 tsp. vanilla ¾ cup cocoa 1 cup flour Mix together. Put on cookie sheet. Bake at 350 degrees.

Mint Cream Center 2 2/3 cup powdered sugar ½ cup oleo (softened) Mint extract Green food coloring Spread on cake once cooled.

Chocolate Glaze 6 Tablespoons oleo 1 package chocolate chips Melt together. Spread on top of mint center.

Minty Chocolate Brownies

sq.ft.

Daniel E. Miller

440.632.5623

440-685-4385

Mon-Thurs 8-5 • Fri 8-6 • Sat 8-3

10040 Penniman Rd.•Orwell 44076

Cross Cut Country Store

Nash Road Pump & Plumbing Supplies

• Quality Footwear at Great Prices • Household Items • Lifetime Tables • Horse Supplies • Miscellaneous • LED Bulbs

SALES AND SERVICE Heating Stoves & Accessories

Comfort Max Model #75 Chris H. Fisher

440-548-2119

16161 Nash Rd. • Middlefield • 440-548-2259 (corner of Rt. 528 & Nash Rd.) Monday thru Friday 8-5:30; Saturday 8-5:00

16649 Nash Rd (Rt .88) Middlefield, OH 44062

29

Gauge

Pumpkin Nut Cookies

Submitted by Esther Yoder ½ cup shortening 1 cup sugar 2 eggs, beaten 1 cup pumpkin 2 cups sifted flour 4 tsp. baking powder 1 tsp. salt 2 ½ tsp. cinnamon ¼ tsp. ginger ½ tsp. nutmeg 1 cup raisins I cup chopped nuts Cream shortening, add sugar gradually, cream until light and fluffy. Add egg and pumpkin, mix well.

Sift flour, baking powder, salt and spices together. Stir in dry ingredients, mix until blended. Add raisins and nuts.

Drop by teaspoonful on greased cookie sheet.

Bake in 350 degree oven about 15 minutes.

Makes 4 dozen cookies.

89¢

while supplies last!

Open Mon-Sat 8am-5pm

16777 Dead End Shedd (Off of Old State Rd.)

Monster Cookies

Submitted by The Miller Family 1 cup butter 1 cup brown sugar 1 cup white sugar 1 ½ cup peanut butter 4 eggs 1 tsp. vanilla 1 Tablespoon baking soda 1 cup M&Ms 2 cups chocolate chips 4 cups quick oats 1/1/2 cups flour Cream butter and sugars. Add peanut butter to blend. Stir in eggs and vanilla until well mixed. Add last 5 ingredients and mix well.

Form in balls and roll in powdered sugar. Bake at 350 degrees for 8 to 10 minutes. Do not over bake - best if slightly under baked for a chewy cookie.

Interlock Laminate

only

Installation Available

Kurtz Salvage LLC

Pumpkin Dessert

Submitted by Erma Miller 3 eggs 1 ½ cups white sugar 1 small can pumpkin 1 can evaporated milk 1 tsp. cinnamon ½ tsp. ginger ¼ tsp. nutmeg ¼ tsp. cloves Pour into 9 inch by 13 inch pan. Top with yellow cake mix, two sticks melted butter and nuts. Bake at 350 degrees for 60 to 70 minutes.

Serve with Cool Whip.

Submitted by Sarah Miller 2 cups cold milk 1 package instant vanilla pudding mix (3.4 oz.)

1 package cream cheese, softened (8 oz.)

1 carton frozen whipped topping, thawed, divided (8 oz.)

1 loaf angel food cake, cut into 1 inch cubes (10 ½ oz.)

1 jar butterscotch ice cream topping (12 ¼ oz.)

3 medium red apples, chopped 1 ½ tsp. ground cinnamon In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set.

In a large mixing bowl, beat cream cheese until smooth, beat in pudding. Fold in 1 cup whipped topping, a third of the cake cubes, a third of the butterscotch topping, a third of the apples, ½ tsp. cinnamon and a third of the cream cheese mixture. Repeat layers twice.

Garnish with remaining whipped topping.

Chill until serving.

Submitted by Katie Miller 1 envelope unflavored gelatin 1 tsp. cinnamon ½ tsp. ginger ½ tsp. nutmeg ¼ tsp. salt 1 tsp. vanilla 2 well-beaten eggs 2 cups pumpkin 1 can sweetened condensed milk 1 graham cracker or favorite piecrust Combine gelatin, spices and salt. Stir in milk and eggs, mix well, let set 1 minute.

Over low heat cook and stir constantly until gelatin dissolves and mixture thickens slightly, about 10 minutes. Remove from heat, stir in pumpkin and mix well.

Pour into crust, chill. Top with whipped topping before serving.

D&L FLOORING

Poppy Seed Cake

Submitted by Rhonda Westover 2 cups sugar 3 cups flour 1 ¼ cup oil 4 eggs 1 ½ tsp. baking soda 1 tsp salt 1 tsp vanilla 1 can of canned milk 2 cans poppy seeds 1 cup chopped nuts (optional, but the nuts make this so good).

Mix well. Put into mini pans to make 8 to 10 little loafs, use regular size loaf pans for 2 to 3 loaves or use an angel food cake pan. Bake for 1 hour at 350 degrees or until toothpick comes out clean.

40-Year

WarrantY

only

one-daY service

$1.85

painted metal roofing & siding products linear foot coNtractorS’ diScouNtS available

Bring in the Measurements, choose your colors, and We Will cut and Form the Sheets at Our Location, and Have Them Ready for Pick Up or delivery the Next day!

NO ORdeRiNg NeceSSARy!

We Have the Rolls in Stock Ready to be Formed into Roofing & Siding everything is done On Site ~ Stop in Anytime to See How We do it We Use Top-of-the-Line equipment and are Fully Stocked with everything to complete your Job

qualified contractors available

mid-park metals

customized metal solutions we manufacture painted metal roofing & siding products Al Weaver & Sons ~ Family-Owned Business 16654 Hosmer Road • Middlefield • 440-548-2036 fax: 440-548-2136 • www.midparkmetals.com Monday-Friday 6am-6pm • Saturday 7am-Noon

Nov. 12, 2014

www.middlefieldpost.com

7

el Patron

Mexican Grill & Cantina 15585 West High Street • Middlefield

440-632-0040

Mon-Thurs 11am to 10pm • Fri & Sat 11am to 11pm Sun 12pm to 9pm

Full Bar availaBle

Drink Special Thursdays Only

Small Margaritas only

$ .99

1

Choose from Original, Strawberry, Raspberry, Mango and Piña Colada

99

¢ Taco

5

$

STpueescdaiyasl 12”Burrito Only

Only

California $750

all day Wednesdays

Choose Steak, Ground Beef, Shredded Beef, Grilled Chicken, or Roasted Pork Have it your way!

www.HarringtonSquareMiddlefield.com/ElPatron any food purchase

off

25.00

$

of or more

Not valid with any other offer or discount.

Middlefield location only. el Patron Mexican Grill & Cantina 15585 West High Street Middlefield • 440-632-0040

10

$

any food purchase

off

50.00

$

of or more

Not valid with any other offer or discount.

Middlefield location only. el Patron Mexican Grill & Cantina 15585 West High Street Middlefield • 440-632-0040