The Vedette 29th Annual Holiday Cookbook

November

2018

29th Annual

Holiday Cook

book

Classic holiday recipes and new reader favorites for a season full of entertaining and sharing.

Page 2 | The Vedette Holiday Cookbook 2018 29th Annual

Holiday Cookbook Table of Contents Appetizers/Beverages Soups & Salads Side Dish Entree/Main Dish Dessert

Page 3 Page 6 Page 9 Page 12 Page 22

Dear Valued Readers, I hope you enjoy the new and improved format for this year’s cookbook. Thank you for being a part of 29 years worth of recipes to share with your friends and families for years to come.

This cookbook would not have been possible without the help from our readers and the support of our advertisers. Remember to shop locally this holiday season and keep our community growing strong.

Happy Holidays from your friends, Lavina, James and myself here at The Vedette and Lake Stockton Shopper!

Gina Langston Editor/Publisher

The Vedette Holiday Cookbook 2018 | Page 3

APPETIZERS & BEVERAGES COOKIE DOUGH DIP

TAMMY BANTA SIMMONS BANK | LOCKWOOD

1 ¼ cup of canola oil 1 envelop ranch dressing, not dip 4 sleeves of Krispy crackers 2 tablespoons red pepper flakes

1 (8 oz.) package cream cheese, softened ½ cup unsalted butter softened 1 cup powdered sugar 2 tablespoons brown sugar 1 ½ teaspoons vanilla 1 cup mini chocolate chips 1 cup toffee bits

Mix ingredients in bowl. Using a gallon glass jar, stack the 4 sleeves of crackers in the jar. Pour mixture over the top in the middle.

With the lid on, roll the jar 10 minutes. Let rest 10 minutes then roll again for 10 minutes or until the oil Is absorbed by the crackers.

Whip together cream cheese and butter with an electric mixer. Add all remaining ingredients and mix until well-combined. Eat right away or allow to chill In the refrigerator for an hour. Serve with graham crackers or apple wedges. Originally from Add a Pinch.

CRACKERS

TAMMY BANTA SIMMONS BANK | LOCKWOOD

CREAMY LEEK DIP TRENA GREENE EVERTON

1 cup heavy whipping cream 1 ½ cup plain yogurt 1 envelope Knorr leek soup mix 1 cup shredded Colby cheese In a small mixing bowl, beat cream until stiff peaks form. In another bowl, combine yogurt, soup mix, and cheese; fold in

whipped cream. Cover and refrigerate. Serve with potato chips or cold picnic chicken.

GRANDMA’S EGGNOG CUSTARD

TRACY LASATER HAIRWORKS | LOCKWOOD ½ cup sugar 3 egg yolks ¼ teaspoon salt 4 cups milk Beat sugar into egg yolks. Add salt. Stir in milk. Slowly cook until it coats a metal spoon. Stir constantly. Cool. Add 1 teaspoon vanilla. Let stand 4 hours or refrigerate overnight. You can also add ½ cup whipping cream, whipped. Stir it into the custard, then pour into cups and sprinkle with nutmeg. Make 3 times this for Christmas night when we are all there. Any left over will last several days in refrigerator.

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GUACAMOLE TRENA GREENE EVERTON

3 ripe avocados - peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt ½ cup diced red onion 3 tablespoons chopped fresh cilantro 1 or 2 Roma tomatoes, diced 1 teaspoon minced garlic 1 pinch ground cayenne pepper In a medium bowl, mash together avocados, lime juice, and salt. (I leave mine a little chunky). Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

HEALTHY TRAIL MIX CARMEN HARGIS BAKER GREENFIELD

Makes 3 cups 1 ½ cup walnuts ½ cup golden raisins 1/3 cup chocolate chunks chopped

Combine everything in a large flavored Jell-O mix bowl & stir until well combined. 1 (46 fluid ounce) can pineapple Store in an airtight container. juice 2/3 cup lemon juice LAYERED TACO DIP 1 quart orange juice 2 (2 liter) bottles Sprite or 7-up

BABETTE TERHUNE GREENFIELD

Bring sugar, water, and strawberry flavored gelatin to a boil in a 1 can refried beans (Layer 1) large saucepan; boil for 3 minutes.

1 can jalapeño bean dip (Layer 2) Stir in the pineapple juice, lemon Chopped onions (Layer 3) juice, and orange juice. Divide Mash 2 avocados & lemon juice mixture into 2 separate containers (Layer 4) and freeze. Combine the contents Mix 1 carton sour cream of 1 container with 1 bottle of the 1 pkg taco seasoning mix lemon-lime flavored carbonated 2 tablespoons mayo (Layer 5) beverage in a punch bowl; stir unTop with shredded cheddar and til slushy. Repeat with remaining Monterey Jack cheese, tomatoes, portions as needed. olives and green peppers. You can use a layer of shredded letMARIETTA’A tuce under these if you would FROZEN SLUSH like. Serve with chips.

LUSCIOUS SLUSH PUNCH TRENA GREENE EVERTON

2 ½ cups white sugar 6 cups water 2 (3 ounce) packages strawberry

TAMMY BANTA SIMMONS BANK | LOCKWOOD 4 cups sugar 2 pkgs. Strawberry Jell-O 2 (42 oz.) cans unsweetened pineapple juice 2 (42 oz.) cans water 4 cups water Bring sugar and 4 cups of water to

The Vedette Holiday Cookbook 2018 | Page 5 boil. Add 2 packages strawberry Jell-O. When dissolved, add the cans of unsweetened pineapple juice and 2 cans of water. Freeze the mixture. Remove from freezer and allow to partially thaw before serving. Should be mushy when served.

PEANUT BUTTER DIP CARMEN HARGIS BAKER GREENFIELD

¾ cup vanilla yogurt ½ cup peanut butter 1/3 cup raisins ½ tsp cinnamon Stir all together and serve with apples, celery, pretzels or use your imagination.

PICKLE EGG ROLLS RITA MATTHEWS WENDELL, IDAHO

12 egg roll wrappers 12 pickles, sliced in half 4 oz. cream cheese, softened to room temperature 1 c. shredded Cheddar 8 slices bacon, crumbled

1 tsp. garlic powder Kosher salt Freshly ground black pepper Vegetable oil, for frying 1 tsp. chopped chives, garnish Ranch dressing, for dipping In a medium bowl, combine cream cheese with cheddar, bacon, and garlic powder. Season with salt and pepper and mix until fully combined.

After you’ve halved your pickles, use a spoon to scoop out the seeds on both sides. Fill pickle with cream cheese mixture and join halves.

Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pickle. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining pickles.

In a large skillet over medium heat, heat remaining oil (it should reach 1” up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.

Garnish and dip in Ranch.

TORTILLA PINWHEELS AMY MCNARY MILLER

8 oz. sour cream 8 oz. cream cheese (soften) 1- 4 oz drained diced green chilies 1- 4 oz. drained black olives 1 cup sharp cheddar cheese ¼ cup chopped onion Garlic salt-add to taste Seasoned salt-add to taste 5 10-inch flour tortillas Mix all ingredients. Spoon on tortilla and spread all over. Roll.

Wrap individually and tie the end. Refrigerate a couple hours.

Slice ½ inch thick and serve with picante sauce.

HOT TODDY

CARMEN HARGIS BAKER GREENFIELD 1 teaspoon whiskey 1 teaspoon lemon juice 1 tablespoon honey Warm up in a coffee cup and drink each hour. If nothing else you will sleep good! Use for a cold or cough.

Page 6 | The Vedette Holiday Cookbook 2018

SOUPS & SALADS BREAD SALAD ELLIE CORK EVERTON

½ cup oil and vinegar mixed well (half oil, half vinegar) 2 tablespoons fresh basil 2 tablespoons or dried chives Course ground pepper to taste Garlic salt to taste 2 cartons (pint size) mini mozzarella balls, drained 2 cups cherry tomatoes 12 thick slices of French or Italian bread cut into ½ inch cubes 2 more tablespoons olive oil Salt to taste Mix oil and vinegar, basil, chives, pepper and garlic salt in large bowl. Add cheese and tomatoes and toss. Refrigerate 3 hours or more. Preheat oven to 450º. Toss bread cubes with additional olive oil and salt to taste. Put on sheet pan and bake at 450º for 4-5 minutes. Cool. Toss bread in cheese and tomato mix before serving.

CHICKEN ENCHILADA SOUP GINA LANGSTON THE VEDETTE

3 chicken breasts - shredded 1-2 tsp. minced garlic 2 cans chicken broth (14.5 oz) 1 c. masa harina corn tortilla mix 3 c. water - divided 1 c. mild red enchilada sauce 16 oz. Velveeta cheese cubed 1 tsp. salt 1 tsp. onion powder ½ tsp. chili powder ½ tsp. cumin tortilla chips Add garlic to a large pot and saute for 1-2 minutes. Add chicken broth. In a medium bowl, whisk together masa harina and 2 cups water until well blended. Add masa mixture to the pot. Add remaining water, enchilada sauce, cubed Velveeta cheese, salt, onion, powder, chili powder and cumin.

Bring to a boil. Add shredded chicken, reduce heat and simmer for 30 minutes. Spoon over lightly crushed tortilla chips.

CRANBERRY MILLIONAIRE SALAD RITA MATTHEWS WENDELL, IDAHO

3 cups Fresh Cranberries ¾ cup Sugar 1 cup water 1 Cinnamon Stick 2 cups sour cream (or plain Greek yogurt) 2 cups pineapple tidbits, well drained 2 cups mini marshmallows 1 cup chopped pecans 2 cups flaked coconut Combine cranberries, sugar, water and cinnamon stick in a saucepan. Bring to a boil, reduce heat and simmer 10 minutes. Cool completely (sauce will thicken).

The Vedette Holiday Cookbook 2018 | Page 7 Add 1 ½ cups cooled cranberry mixture from step 1 with remaining ingredients and stir well. Let sit 4 hours or overnight. Follow Spend With Pennies on Pinterest.

HOPPIN’ JOHN SALAD RITA MATTHEWS WENDELL, IDAHO

2 celery ribs 1 yellow bell pepper 1 red bell pepper ½ medium onion 4 (15-ounce) cans black-eyed peas, rinsed and drained 2 jalapeño peppers, seeded and diced 2 tablespoons chopped fresh parsley 1 garlic clove, minced 1 teaspoon salt 1 teaspoon ground pepper ½ teaspoon ground cumin ½ cup red wine vinegar 2 tablespoons balsamic vinegar ¼ cup olive oil 4 bacon slices, cooked and crumbled Garnish: fresh chopped parsley Dice first 4 ingredients. Combine

diced vegetables, peas, and next 6 ingredients in a large bowl.

Combine vinegars in a small bowl, and whisk in oil in a slow, steady stream, blending well.

Add to vegetable mixture, tossing gently to coat. Cover and chill 3 to 4 hours. Stir in bacon. Garnish.

MANDARIN ORANGE SALAD MAE LITLE GREENFIELD

1 package vanilla instant pudding mix (dry) 1 large can crushed pineapple, undrained 2 medium/large cans mandarin oranges, drained 1 package Cool Whip (12 oz.)

Mix together Cool Whip and instant vanilla pudding (dry). Add pineapple and mandarin oranges, saving a few orange segments to decorate the top. Refrigerate until it thickens, maybe a couple hours before you serve it. I’ve added maraschino cherries.

PEA

SALAD

MAE LITLE GREENFIELD

2 cups thinly sliced squash 1 cup thinly sliced onion 2 tablespoons butter or margarine, melted 1 cup milk Shredded sharp cheddar cheese 2 tablespoons flour 1 teaspoon salt, dash of pepper Buttered crumbs (I’ve used toasted bread) Cook squash and onion in water until tender. Blend butter, flour, salt and pepper in separate pot.

Stir in milk. Cook and stir until mixture boils. Stir into squash mixture. Place in baking dish. Top with cheese then top with buttered crumbs. Bake in 350º oven about 20 minutes.

PINEAPPLE CHICKEN SALAD CONNIE ROSEMAN GREENFIELD

2 cups cubed cooked chicken

Page 8 | The Vedette Holiday Cookbook 2018 ½ cup crushed pineapple drained ¼ cup chopped pecans ¼ cup chopped celery 2 tablespoons sweet pickle relish ½ cup Craisins ½ cup mayonnaise ¼ teaspoon onion salt ¼ teaspoon garlic salt ¼ teaspoon paprika Combine first seven ingredients.

Combine next four ingredients.

Combine the two mixtures. Serve on lettuce leaf or sandwich rolls.

PRETZEL SALAD GINA LANGSTON VEDETTE

8 ounces cream cheese , softened ½ cup sugar 8 ounces whipped topping 1 can (20 oz.) crushed pineapple, drained 2 cups crushed pretzels ½ cup butter, melted ½ cup sugar Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese. Add whipped topping and pineapple.

Beat just until they are mixed in

evenly. Refrigerate.

Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed.

Spread pretzel mixture on small cookie sheet that has sides. Place in oven preheated to 425º, bake 5 minutes. Remove and allow pretzels to cool. Mix before serving.

RED JELL-O SALAD MAE LITLE GREENFIELD

1 package orange Jell-O 1 cup boiling water 1 cup cranberries 1 cup sugar 1 apple peeled and cut up ½ cup pecans Place jello and water in blender and blend 5 seconds. Add sugar and apple and blend for 10 seconds. Then add pecans and blend for 3 seconds. Pour into mold and let set overnight.

TEX-MEX SOUP

DEANNA MCLEMORE SOUTH GREENFIELD

1 lb browned lean ground beef 1 pkg dry ranch dressing mix (not dip mix) 1 pkg of Taco Seasoning Mix (I only use ½ pkg) 15 oz can of pinto beans 15 oz can of navy beans 15 oz can of red kidney beans 1-15 oz can of hominy (yellow is prettier) 3-15 oz cans of tomatoes (diced or squished up) 2 cups water Simmer 30 minutes. Freezes well.

THE EASIEST MACARONI SALAD RITA MATTHEWS WENDELL, IDAHO

8 oz, box elbow macaroni, cooked 1 small onion, chopped 2 eggs, hard-cooked & chopped 3 tbs. Vlasic sweet pickle relish 1 heaping tbs. Hellmann’s mayonnaise Combine all ingredients and toss gently until everything is coated well. Refrigerate at least 1 hour before serving.

The Vedette Holiday Cookbook 2018 | Page 9

SIDE DISHES CRISP AND SPICY PARMESAN ZUCCHINI BAKE MAE LITLE GREENFIELD

3-4 zucchini, end removed and cut into thin strips 3 eggs, lightly beaten 1 ½ cups Panko (can use Italian Bread Crumbs) 1 ½ cups Parmesan cheese, grated 1/3 cup all-purpose flour 1 teaspoon salt ½ teaspoon pepper ½ teaspoon chili powder, optional ¼ teaspoon paprika In a shallow bowl, mix flour, salt and pepper together. Place beaten eggs in a second bowl. N a third bowl, combine Parmesan cheese, bread crumbs chili powder and paprika and mix well. First dredge zucchini wedges in flour mixture, shake off excess. Dip in

eggs, coating well. Let remaining egg drip off. Then dredge in crumb/Parmesan mixture, pressing firmly so it adheres to the zucchini. Place on large sprayed cookie sheet and bake about 40-50 minutes at 350º turning midway and cooking until golden color.

stir in the milk. Cook and stir until bouillon dissolves and mixture thickens slightly. Remove from heat. Add cheese and stir until melted. Stir in macaroni. Turn into 1 ½ quart baking dish. Bake 30-35 minutes, until bubbly. Top with remaining cheese.

EASY MACARONI AND CHEESE

EGGPLANT PARMIGIANA

MAE LITLE GREENFIELD

2 cups uncooked macaroni, cooked as directed and drained 12 slices cheese 2 tablespoons oleo 2 tablespoons flour 2 teaspoon chicken bouillon 1 ½ teaspoon dry mustard 2 cups milk Preheat oven to 375º. Cut 10 slices of cheese into pieces. In medium saucepan, melt oleo. Stir in flour, bouillon and mustard. Gradually

CONNIE ROSEMAN GREENFIELD 1 medium eggplant ¾ cup fine breadcrumbs 6 oz. mozzarella slices 2 ½ tablespoons grated Parmesan 1 cup marinara or spaghetti sauce 2 eggs 1 teaspoon of both basil and oregano (or Italian seasoning) salt and pepper as desired Combine crumbs, seasonings and 1 tablespoon Parmesan. Whisk

Page 10 | The Vedette Holiday Cookbook 2018 eggs and set aside. Slice eggplant about ¼ inch thick. Season with salt and pepper. Dredge slices in the eggs, then in crumb mixture.

Bake at 425º on well-greased baking sheets for 15 minutes. Turn slices and layer with mozzarella, marinara sauce and sprinkle with Parmesan. Bake for 10 minutes.

GARLIC PARMESAN ROASTED ASPARAGUS MAE LITLE GREENFIELD

1 bunch asparagus spears, trimmed 2-3 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons Parmesan cheese, grated works best Salt, pepper to taste Place asparagus on bottom of baking dish. Pour olive oil on top of asparagus and toss to coat. Arrange asparagus in single layer.

Sprinkle garlic and Parmesan on top as well as desired amount of salt and pepper. Bake in preheat-

ed oven, 425º, for about 15 minutes or until fork tender.

SMASHED AND CHEESY BRUSSEL SPROUTS RITA MATTHEWS WENDELL, IDAHO

2 lb. Brussels sprouts 2 tbsp. olive oil 2 cloves garlic, minced 1 tsp. chopped thyme Kosher salt Freshly ground black pepper 1 c. shredded mozzarella ¼ c. freshly grated Parmesan Fresh chopped parsley, garnish Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl. Blanch Brussels sprouts: Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until bright green and very tender, about 10 minutes. Add Brussels sprouts to ice bath to cool then drain. On a large baking sheet, toss blanched Brussels sprouts with olive oil,

garlic and thyme. Using a small glass or mason jar, press down on Brussels sprouts to form a flat patty. Season each smashed Brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes. Garnish with parsley and serve warm.

SPAGHETTI CORN MAE LITLE GREENFIELD

1 (8 oz.) package spaghetti noodles, broken into 1 inch pieces.

1 small Velveeta cheese (8 oz.)

2 cans cream corn 2 cans whole corn with liquid 2 tablespoons butter Salt to taste Combine ingredients in crockpot.

Cook on low for about 4 hours.

SQUASH CASSEROLE MAE LITLE GREENFIELD

The Vedette Holiday Cookbook 2018 | Page 11 2 cups thinly sliced squash 1 cup thinly sliced onion 2 tablespoons butter or margarine, melted 1 cup milk Shredded sharp cheddar cheese 2 tablespoons flour 1 teaspoon salt, dash of pepper Buttered crumbs (or toast) Cook squash and onion in water until tender. Blend butter, flour, salt and pepper in separate pot.

Stir in milk. Cook and stir until boiling. Stir into squash mixture.

Place in baking dish. Top with cheese then top with buttered crumbs. Bake 350º for 20 minutes.

SWIRLED POTATO BAKE TRENA GREENE EVERTON

2 ½ pounds sweet potatoes, peeled and cubed 2 ½ pounds Yukon Gold potatoes, peeled and cubed 1 ½ cups milk, divided 1 package (8 ounces) cream cheese, softened, divided 2 tablespoons butter, divided 2 green onions, finely chopped

1 ½ teaspoons salt, divided ¼ teaspoon pepper ½ teaspoon dried thyme Preheat oven to place 350°. Boil sweet potatoes in large saucepan; Reduce heat; cover and cook 2025 minutes or just until tender.

Place Yukon Gold potatoes in another large saucepan, bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.

Drain; mash with ¾ cup milk, half of the cream cheese and 1 tablespoon butter. Add onions, ¾ teaspoon salt and pepper; mix well.

Spoon into a greased 13x9” baking dish. Drain sweet potatoes; mash with the thyme and remaining milk, cream cheese, butter and salt. Spread over potato mixture.

Cut through layers with a knife to swirl. Bake 25-30 minutes.

THREE-CHEESE STUFFED POTATOES TRENA GREENE EVERTON

3 lbs. Red Bliss potatoes 2 tablespoons butter 6 tablespoons olive oil

1 tablespoon fresh thyme 1 cup cream cheese 1 cup shredded mozzarella ½ cup shredded provolone cheese Salt and pepper to taste Cook potatoes, with the skin, in boiling salted water 10 minutes or until tender. Refrigerate overnight. Peel and coarsely grate the potatoes and season. In a different bowl, combine cheeses. Reserve.

In a medium saute pan, heat 1 tablespoon butter and 2 tablespoons olive oil over medium heat. Add half of the potatoes, spreading evenly onto the bottom of the pan.

Cook 4 minutes, or until sides become golden brown while shaping it into a flat cake. Pour cheese filling onto the potato pancake, leaving a small edge. Then spread the remaining potato over the cheese, pressing it down and covering.

Cook 5 minutes. When the edges are golden, flip onto a plate. Add 1 tablespoon of butter and olive oil to pan, when hot, slide the potato pancake back into the pan, uncooked side down. Let it cook for 5-7 more minutes until the bottom is golden brown. Cool. Let stand 5 minutes before serving.

Page 12 | The Vedette Holiday Cookbook 2018

ENTREES BAKED SPAGHETTI

TAMMY BANTA SIMMONS BANK | LOCKWOOD 1 lb. hamburger, browned and drained 1 cup chopped onion 1 cup chopped green pepper 1 tablespoon butter 1 16 oz. jar Prego spaghetti sauce 12 oz. spaghetti, cooked and drained 1 cup cheddar cheese, shredded 1 cup Mozzarella cheese, shredded 1 (10 ¾ oz.) can cream of mushroom soup ¼ cup water ¼ cup Parmesan cheese In large skillet saute onion and green pepper in butter until tender. Add ground beef and sauce.

Simmer uncovered for 10 minutes. Place half the spaghetti in greased 13x9x2 inch baking dish.

Top with half the meat mixture.

Sprinkle ½ of cheddar and ½ of Mozzarella cheese. Repeat layers. Mix the soup and water until smooth. Pour over casserole.

Sprinkle with Parmesan cheese.

Bake, uncovered, at 350º for 30 minutes.

Mix and make into balls. Place in baking pan. Pour sauce over meatballs. Cook at 350º for 1 hour.

BAR-B-Q MEAT BALLS

DANIEL GERLT GORDON’S | GREENFIELD

TAMMY BANTA SIMMONS BANK | LOCKWOOD 1 small can milk 2 lbs. hamburger 2 cups quick oats 1 cup chopped onion 1 teaspoon salt ½ teaspoon pepper 2 teaspoons chili powder Sauce: 2 cups ketchup 1 ½ cups brown sugar 2 tablespoons liquid smoke ½ cup onions

BBQ PULLED PORK GRILLED CHEESE SANDWICH Pulled Pork: 1 (8-10 lbs.) bone-in pork butt ¼ cup Pork & Poultry Rub, divided 1 ½ cups apple juice 4 tablespoons brown sugar 1 tablespoon salt Sweet & Heat BBQ Sauce 16-20 slices white bread cheddar cheese butter, softened Trim pork butt of all excess fat leaving ¼-inch of the fat cap attached.

Combine 2 tbsp Traeger Pork & Poultry Rub, apple juice, brown

The Vedette Holiday Cookbook 2018 | Page 13 sugar and salt in a small bowl stirring until most of the sugar and salt are dissolved.

Inject the pork butt every square inch or so with the apple juice mixture. Season the exterior of the pork butt with remaining rub.

When ready to cook, start the Traeger grill according to grill instructions. Set the temperature to 250 º F and preheat, lid closed, for 10 to 15 minutes.

Place pork butt directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160 º F. Remove pork butt from grill and wrap in two layers of foil. Pour in ½ cup of apple juice. Secure tin foil tightly to contain the apple juice.

Increase temperature to 275 º F and return to grill in a pan large enough to hold the pork butt in case of leaks. Cook an additional 3 hours or until internal temperature reaches 205 º.

Remove from the grill and discard the bone. Shred the pork removing any excess fat or tendons.

Season with additional Traeger Pork & Poultry Rub and salt if needed. Add Traeger Sweet & Heat BBQ Sauce and mix to com-

bine. Set pork aside.

For the grilled cheese sandwiches: Butter two pieces of bread and place one in a pan warmed over medium heat, butter side down.

Place a slice of cheddar cheese on top of the bread and top with pulled pork. Place another slice of cheese on top of pork and finish with the other slice of bread, butter side up.

Cook on first side 5-7 minutes until bread is lightly browned. Flip and cook for another 5-7 minutes.

Remove from heat and slice in half.

CHICKEN DORITO SALAD MAE LITLE GREENFIELD

1 tablespoon Creole seasoning 2 lbs. skinless, boneless chicken breasts, chunked 1 can cream of mushroom soup 1 (10 oz.) can diced tomatoes with green chilies (Rotel) 1 can whole corn 1 (14.5 oz.) package nacho cheese Doritos

1 (8 oz.) package shredded Mexican cheese blend Cook chicken in water with Creole seasoning until done. Drain and shred chicken. Preheat oven to 350º. Mix soup, tomatoes and corn together. Spread chips (½ of package) in bottom of 9x13 dish.

Top with ½ of the chicken, ½ soup mixture, ½ cheese. Repeat layering with remaining ingredients.

Bake in preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.

CHICKEN ENCHILADAS TRENA GREENE EVERTON

1 (10.75 ounce) can condensed cream of chicken soup ½ cup sour cream 1 tablespoon margarine 1 onion, chopped 1 teaspoon chili powder 2 cups chopped cooked chicken breast 1 (4 ounce) can chopped green chile peppers, drained

Page 14 | The Vedette Holiday Cookbook 2018 8 (8 inch) flour tortillas 1 cup shredded Cheddar cheese Preheat oven to 350º F (175º C).

In a small bowl, mix the soup and sour cream; set aside. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through. Spread ½ cup of the soup mixture in a 9x13 inch baking dish. Spoon about ¼ cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-sidedown, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

CHICKEN AND GREEN BEAN CASSEROLE MAE LITLE GREENFIELD

2 cans of French cut green beans 4 pounds of cooked, boned, diced

chicken 2 cans of cream of chicken soup 1 cup mayonnaise ½ teaspoon curry powder juice of ½ lemon ¼ pound sharp cheddar cheese 3 tablespoons butter ½ to ¾ cup bread crumbs Put 2 cans of French cut green beans in large casserole dish.

Add about 4 pounds of cooked, boned, diced chicken. Mix 2 cans of cream of chicken soup, 1 cup mayonnaise, ½ teaspoon curry powder and the juice of ½ lemon and pour over the chicken. Grate about ¼ pound sharp cheddar cheese and sprinkle on top. Melt 3 tablespoons butter in skillet and add ½ to ¾ cup bread crumbs, brown slightly. Sprinkle on top.

Bake 1 hour at 350º.

CHICKEN MARSALA JARICA (HUDSPETH) OELTJEN MT. VERNON

4 boneless skinless chicken breasts

Flour Salt & pepper 1 package fresh mushrooms, sliced Olive oil ½ cup Marsala wine ½ cup chicken stock 1 clove of fresh garlic, chopped 6 oz. cooked pasta of your choice ½ cup heavy cream Grated Parmesan cheese Fresh or dried parsley for garnish Put a pot of water on the stove for your pasta. Cook your pasta according to the package’s instructions. Reserve about a cup of the pasta water for your sauce.

Pound chicken breasts to approximately ½ inch in thickness and dredge in flour. Season with salt and pepper. Heat a large nonstick skillet to medium-high heat and add olive oil. Saute chicken breasts until done, approximately 5-6 minutes on each side. Set chicken aside. Add mushrooms to the skillet and saute in a little olive oil. When the mushrooms have been caramelized, add the Marsala wine, chicken stock, and chopped garlic. Reduce heat and simmer for 2-3 minutes. Slice the

The Vedette Holiday Cookbook 2018 | Page 15 chicken and add to the mushroom and sauce mixture along with the heavy cream and cooked pasta. If the mixture is dry, add your reserved pasta water to the sauce mixture. Season with salt and pepper to taste. Sprinkle parmesan cheese and fresh or dried parsley on top for garnish. Serve with a green salad and enjoy!

Serves 4 - can easily double or triple the recipe for a larger crowd.

CHICKEN POT PIE TRENA GREENE EVERTON

1 pound, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas ½ cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon poultry seasoning ¼ teaspoon dried thyme 1 ¾ cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts

Preheat oven to 425º F (220º C.) In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes.

Remove from heat, drain, and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and poultry seasoning, and thyme. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

CREAM TACOS

KAY MEANS RADER’S | LOCKWOOD 1 ½ lbs. ground beef Chopped lettuce and tomatoes

1 lb. brick chili 1 pint carton whipping cream 2 lbs. Velveeta cheese 1 pint sour cream 1 (12 oz.) can Ro-Tel tomatoes with chilies Dorito chips Brown ground beef in skillet; drain. Add brick chili and Ro-Tel. Cook until chili melts and mixture is good and hot. Chunk cheese and add to meat mixture. Reduce heat to simmer. Cook until cheese melts. Stir in whipping cream and sour cream. Heat thoroughly.

Crumble Dorito chips onto plates, pouring meat and cheese mixture over chips. Top with lettuce and tomatoes. Serves 15.

INDIVIDUAL PIZZA JANET MARETH RADER’S | LOCKWOOD

2 lb. sausage or hamburger ¼ cup catsup 1 lb. Velveeta cheese 1 ½ tablespoons oregano 2 tablespoons Worcestershire sauce

Page 16 | The Vedette Holiday Cookbook 2018 Brown meat and drain well. Add remaining ingredients. Add a sprinkle of garlic powder and onion powder. Mix well; spread on slices of party rye bread (2 loaves). Place on cookie sheet and freeze. After frozen, place in bag and return to freezer. As occasion arises, place number of pizzas needed on cookie sheet, sprinkle with paprika and bake 5 minutes at 400°.

MEXICAN CASSEROLE MAE LITLE GREENFIELD

2 lbs. hamburger 1 small can diced green chilies 1 can cream of mushroom soup 1 can cream of chicken soup 1 (10 oz.) can enchilada sauce 1 bag flour tortillas 2 cups Monterey Jack cheese, shredded 2 cups mild cheddar cheese, shredded Preheat oven to 350º. Grease a 9x13 baking dish. Brown the

hamburger and drain. Add green chilies and set aside. In a small saucepan, heat the 2 cans of soup and the enchilada sauce until smooth. Pour 2/3 of the sauce mixture into the meat and stir.

Put 1 layer of tortillas on bottom of pan. Pour meat mixture onto layer of tortillas. Sprinkle Monterey Jack cheese on top of meat mixture. Then add another layer of tortillas, pour remaining sauce on top of tortillas and spread evenly. Sprinkle with cheddar cheese on top of sauce mixture.

Bake at 350º 45-50 minutes. Let cool 15-20 minutes. Can also add 1 tablespoon of chili powder if so desire.

PASTA PRIMAVERA MAE LITLE GREENFIELD

Cook 6 oz. Rotelle pasta. Drain.

Stir in 3 tablespoons olive oil. 2 packages Hidden Valley Original Ranch Salad Dressing mix and 16 oz. thawed vegetable medley.

Heat and serve. Makes 4-6 servings.

PICNIC CHICKEN TRENA GREENE EVERTON

3 eggs 3 tablespoons water 1 ½ cup dry bread crumbs 2 teaspoons Paprika 1 teaspoon Salt ½ teaspoon pepper 1 cup butter, melted 12 chicken drumsticks 12 chicken thighs In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide the butter between two 13x9x2-inch baking dishes. Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans.

Bake, uncovered, at 375º for 1 hour or until juices run clear, turning once. Cool for 30 minutes; refrigerate until chilled.

QUICHE

JUDY TURBEVILLE GREENFIELD

The Vedette Holiday Cookbook 2018 | Page 17 16 oz. defrosted chopped spinach 1 large can mushroom slices ¾ cup chopped onion ¾ cup chopped red pepper 2 tablespoons minced garlic 16 oz. grated cheese Preheat oven to 400º. Butter a 12” casserole dish.

Mix all ingredients and pour in casserole dish.

1 cup Bisquick 4 eggs 1 ½ cups milk 18 oz. red wine Mix Bisquick, milk and eggs and pour over the vegetables. Bake 40 minutes or until golden brown.

Serve with the wine. The quiche should be good. If not, you won’t care.

RICH AND CREAMY CHICKEN TETRAZZINI MAE LITLE GREENFIELD

2 tablespoons vegetable oil 2-3 medium large chicken breasts

salt, pepper to taste 1 lb. spaghetti 6 tablespoons butter ½ medium onion, diced 1 green pepper, diced 1 cup mushrooms, sliced ¼ cup all-purpose flour 1 cup Half & Half 2 cups chicken broth ¼ cup white wine (I used chicken broth) ½ cup shredded Parmesan cheese Paprika for garnish Preheat oven 425º. Grease a 9x13 casserole dish. Heat oil in medium skillet. Salt and pepper the chicken on all sides. Cook until cooked through, 4-5 minutes per side. Remove to a plate and set aside. While chicken is cooking, heat water for pasta and cook for 1 minute less than package directions. When cooked, drain and let sit. Return pan from the cooked chicken to medium heat add 2 tablespoons butter and allow to melt. Add onions, peppers and cook about 4 minutes or until softened. Increase heat to medium high and add mushrooms, cook until golden brown, about 5 minutes. In a saucepan, melt

remaining 4 tablespoons butter over medium-low heat. Whisk in flour until smooth, then stir in the Half & Half, chicken broth. Increase heat to medium, cook and stir until thickened, about 10 minutes. Stir in the white wine and mushrooms. Cube up the cooked chicken and stir into the sauce.

Put spaghetti into prepared baking dish, then pour sauce over the top. Shake dish to even everything out. Sprinkle Parmesan over top and bake for about 20 minutes or until it is hot and bubbly. Before serving, sprinkle with paprika. I will use less spaghetti than called the next I make it.

RUNZAS (BIEROCKS)

GINA LANGSTON THE VEDETTE 1 (3 pound) package frozen white bread dough 1 ½ pounds ground beef 2 white onions, chopped 4 cups cabbage, shredded 2 tablespoons butter Salt and pepper, to taste

Page 18 | The Vedette Holiday Cookbook 2018 Thaw out frozen bread dough; cut each roll into 3 pieces and set aside. Brown beef, onion and cabbage in a large skillet, seasoning with salt and pepper to taste.

Preheat oven to 350 º F (175 º C).

Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square.

Sprinkle cheese on top, fold over and pinch sides to seal. Rub oil on the outside of each pastry.

SCRAMBLED EGG CASSEROLE WITH CHEESE SAUCE TRENA GREENE EVERTON

Cheese Sauce: 2 tablespoons butter 7-½ teaspoons all-purpose flour 2 cups milk ½ teaspoon salt 1/8 teaspoon pepper 1 cup cubed process cheese (Velveeta) 1 cup cubed fully cooked ham ¼ cup chopped green onions 3 tablespoons butter, melted

12 large eggs, beaten 1 can (4 ounces) mushroom stems and pieces, drained TOPPING: ¼ cup melted butter 2-¼ cups soft bread crumbs To make cheese sauce, in a large skillet, melt butter; stir in flour and cook for 1 minute. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add salt, pepper and cheese; stir until cheese melts. Set aside. In small skillet, saute ham and green onion in 3 tablespoons butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in mushrooms and cheese sauce. Spoon eggs into greased 13x9” baking pan. Combine topping ingredients; spread evenly over egg mixture. Cover; chill overnight. Bake at 350° for 30 minutes.

SHRIMP ALFREDO TRENA GREENE EVERTON

12 ounces penne pasta ¼ cup butter

2 tablespoons extra-virgin olive oil 1 onion, diced 2 cloves garlic, minced 1 red bell pepper, diced ½ pound Portobella mushrooms, diced 1 pound medium shrimp, peeled and deveined 1 (15 ounce) jar Alfredo sauce ½ cup grated Romano cheese ½ cup cream ½ teaspoon cayenne pepper, more or less to taste Salt and pepper to taste ¼ cup chopped parsley Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes.

The Vedette Holiday Cookbook 2018 | Page 19 Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

SLOW COOKER PORK CHOPS RITA MATTHEWS WENDELL, IDAHO

4 bone-in pork chops (¾ – 1-inch thick, around ½ pound each) Kosher salt, to taste Ground black pepper, to taste Brown sugar, to taste (optional) 2 Tablespoons butter, divided 1 large onion, sliced (2½ – 3 cups) 1 teaspoon dried thyme or rosemary (or 1 Tablespoon chopped fresh thyme or rosemary) 1 cup chicken broth or stock ¼ cup apple cider (no added sugar) 3 Tablespoons soy sauce 1 Tablespoon Worcestershire sauce 2 – 3 Tablespoons cornstarch mixed with 2 Tablespoons water Season the pork chops with salt, black pepper, and brown sugar (if using) to taste. Either cook imme-

diately, or cover and refrigerate overnight. (Seasoning the night before will give your pork chops a deeper flavor, but isn’t necessary.)

Heat 1½ tablespoons of butter in a large sauté pan over medium-high heat. Sear the pork chops on both sides until they’re golden brown, approximately 3 – 5 minutes per side. Add the seared chops to the slow cooker.

(It’s OK to overlap the pork chops slightly, but don’t stack them on top of each other).

Add the remaining ½ tablespoon of butter to the sauté pan, followed by the sliced onions. Cook the onions until they begin to brown, about 3-5 minutes. Add the herbs and cook for another 30 seconds or until fragrant. Add the chicken broth, apple cider, soy sauce, and Worcestershire sauce to deglaze the pan. Stir everything to combine, and make sure to scrape up the browned bits from the bottom of the pan.

Pour the cooking liquid and onions over the pork chops.

Cook for 4 – 5 hours on low or for 2 – 3 hours on high.

SMOKED PORK TENDERLOIN

DANIEL GERLT GORDON’S | GREENFIELD 2 each (1-¼ to 1-½ lbs.) pork tenderloins, silverskin removed ½ cup apple juice 3 tbsp. honey, warmed 3 tbsp. Traeger Pork & Poultry Rub ¼ cup brown sugar 2 tbsp thyme leaves ½ tbsp black pepper Marinade: In a large bowl, add the apple juice, honey, black pepper, Traeger Pork & Poultry rub, thyme leaves and brown sugar.

Whisk to combine.

Add pork loins to marinade in the refrigerator for 2-3 hours.

Start the Traeger grill on ‘smoke’ with the lid open until fire is established (4-5 minutes). Preheat to 225º, lid closed 10-15 minutes.

Place the pork loin directly on the grill grate and smoke 2 ½ to 3 hours. Let rest 5 minutes before slicing.

Page 20 | The Vedette Holiday Cookbook 2018

STROGANOFF

JANICE THEURER RADER’S | LOCKWOOD 1 lb. hamburger ¼ cup oleo 1/3 cup onion, chopped 2 tablespoons flour 1 teaspoon salt 1 teaspoon garlic salt ¼ teaspoon pepper 8 oz. can mushroom pieces 1 can cream of chicken soup 1 cup dairy sour cream Cooked rice Brown hamburger, onion and oleo. Stir in flour, garlic salt, salt, pepper and mushrooms. Cook 5 minutes stirring constantly. Remove from heat. Stir in soup. Simmer, uncovered, 10 minutes. Stir in sour cream and heat thoroughly. Serve over cooked rice.

SWISS TURKEY AND HAM CASSEROLE JANET OTT CHAMBERS CARTHAGE

2 tablespoons butter

½ cup chopped onion 3 tablespoons flour 1 teaspoon salt ¼ teaspoon pepper 1 ½ cups light cream 2 tablespoons sherry (optional) 13 oz. can sliced mushrooms 2 cups turkey, chopped 5 oz. can sliced Water chestnuts 2 cups diced ham, chopped 3 tablespoons melted butter ½ cup shredded Swiss cheese 1 ½ cups soft bread crumbs Cook onion in butter then add flour, salt, pepper, mushrooms including liquid, cream and sherry.

Stir until it begins to thicken then add turkey, water chestnuts and ham. Spread in 1 ½ quart baking dish. Top with 3 tablespoons butter tossed with Swiss cheese and bread crumbs. Bake 30-40 minutes at 400º. Great dish to use up holiday leftovers.

TACO SALAD MAE LITLE GREENFIELD

1 ½ lbs. hamburger 2 pkgs taco seasoning, divided

1 medium head lettuce 1 pkg. crushed nacho chips 2 pints grape tomatoes, halved 2 cans kidney beans, drained and rinsed 3 cans (2 ¼ oz.) sliced ripe olives 1 ½ cups shredded cheddar cheese 1 large onion, chopped 2 cans (4 oz. each) green chilies 1 ½ cups salsa 1/3 cup sugar 1 ½ cups Thousand Island salad dressing (I’ve used Catalina) Brown hamburger with 1 envelope taco seasoning, drain.

In large bowl, combine lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture. In small bowl, combine salad dressing, salsa, sugar and remaining taco seasoning. Pour over salad and toss to coat.

WEIGHT WATCHERS® TACO SPAGHETTI MAE LITLE GREENFIELD

1 tablespoon olive oil 1 lb. hamburger

The Vedette Holiday Cookbook 2018 | Page 21 1 package taco seasoning 1 10 oz. can Rotel (mild diced tomatoes and green chilies) 1 tablespoon tomato paste 8 oz. spaghetti ½ cup shredded cheddar cheese ½ cup shredded mozzarella cheese 1 roma tomato diced 2 tablespoons fresh cilantro Heat olive oil in large pan over medium-high heat. Add hamburger, cook until browned and crumbling, 3-5 minutes. Stir in taco seasoning. Drain, stir in Rotel, tomato paste, spaghetti and 3 cups water. Bring to boil; cover and reduce heat; simmer until pasta is cooked through, 13-16 minutes. Remove from heat. Top with cheeses. Cover 2 minutes.

Serve immediately, garnish with tomato and cilantro.

WHITE CHICKEN CHILI MAE LITLE GREENFIELD

3 large chicken breasts, diced 6 cans Great Northern beans

1 pint whipping cream 8 oz. sour cream 2 pkg white chicken chili seasoning 1 small can RoTel tomatoes 1 quart Half & Half 2 cans corn, drained 1 can cream of chicken soup 1 medium onion, diced Melt butter. Add onion, chicken and seasonings packets. Cook til brown. Add all other ingredients together in large pot and heat.

WILD RICE CASSEROLE TRENA GREENE EVERTON

1 package (4 ounces) wild rice 1-½ pounds fresh asparagus, cut into 1-inch pieces 2 cups cubed fully cooked ham 5 tablespoons butter, divided 12 large eggs ½ cup whole milk 1 teaspoon salt ¼ teaspoon pepper CHEESE SAUCE: 2 tablespoons canola oil 3 tablespoons all-purpose flour

1 cup whole milk 2 cups shredded Colby or Gouda ½ teaspoon ground ginger Dash pepper Cook rice according to package directions. Spread in greased 13x9” baking dish; set aside. Preheat oven to 325°. Place asparagus and ½ in. of water in a large saucepan; bring to a boil. Reduce heat; cover and simmer 3-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, saute ham in 2 tablespoons butter until lightly browned. Spoon over wild rice. In a large bowl, whisk eggs, milk, salt and pepper. In the same skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.

Spoon over ham; top with asparagus. For sauce, heat oil in a saucepan. Stir in flour until smooth.

Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheese, ginger and pepper. Cook and stir until cheese is melted.

Pour over casserole. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer.

Page 22 | The Vedette Holiday Cookbook 2018

DESSERTS ALMOND CHEESECAKE TRENA GREENE EVERTON

1-¼ cups crushed vanilla wafers (about 40 wafers) ¾ cup finely chopped almonds ¼ cup sugar 1/3 cup butter, melted FILLING: 4 packages (8 ounces each) cream cheese, softened 1-¼ cups sugar 4 large eggs, lightly beaten 1-½ teaspoons almond extract 1 teaspoon vanilla extract TOPPING: 2 cups sour cream ¼ cup sugar 1 teaspoon vanilla extract 1/8 cup toasted sliced almonds In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-

in. springform pan; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet.

Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling.

Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Refrigerate overnight. Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

ANGEL DELIGHT MAE LITLE GREENFIELD

¼ cup butter

1 cup sugar 1 (8 oz.) package chopped dates 1 dash salt 1 teaspoon vanilla 2 cups Rice Krispies 1 (3 ½ oz.) can coconut Confectioner’s sugar Mix butter, sugar and dates in a heavy saucepan. Cook, stirring constantly over low heat until blended. Add salt, vanilla, cereal and coconut. Mix well. Form into balls about 1” in diameter. Roll each ball in confectioner’s sugar.

Cool on waxed paper. Yield about 5 dozen cookies.

ANGEL FOOD COOKIES MAE LITLE GREENFIELD

1 cup shortening ½ cup brown sugar ½ cup sugar 1 egg

The Vedette Holiday Cookbook 2018 | Page 23 1 teaspoon banana flavoring ¼ teaspoon salt 2 cups flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 cup coconut Small bowl of water Small bowl of sugar Cream shortening with sugars until fluffy. Add egg, banana flavoring, mix well. Add coconut to dry ingredients, then add to dough. Roll dough into small balls. Dip top into water then into sugar. Flatten with fork. Bake 375º oven.

APPLE CRISP WITH OAT TOPPING

SAMANTHA GARDNER STATE FARM | GREENFIELD 6 apples - peeled, cored, and sliced 2 tablespoons white sugar ½ teaspoon ground cinnamon 1 cup brown sugar ¾ cup old-fashioned oats ¾ cup all-purpose flour 1 teaspoon ground cinnamon ½ cup cold butter

Preheat oven to 350 º.

Toss apples with white sugar and ½ teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.

Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.

Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

APPLE DAPPLE CAKE MAE LITLE GREENFIELD

1 ½ cups oil 3 cups flour 2 cups sugar 3 eggs 1 teaspoon salt 1 teaspoon baking soda 2 teaspoon vanilla Fold in 3 cups of diced apples.

1 ½ cups pecans

Cook in tube pan at 350º for 1 hour and 20 minutes or in a 16x20 pan for 35 minutes at 350º. Do Not Over Cook!

Icing 1 cup brown sugar ¼ cup milk 1 stick oleo Boil 3 minutes. Pour over hot cake while icing is hot. Let stand for 2 hours.

BAKED APPLE PIE WITH CHEDDAR CHEESE ON THE GRILL DANIEL GERLT GORDONS | GREENFIELD

Pie Dough: 2-½ cups all-purpose flour ¼ cup cheddar cheese, shredded 1 tbsp. sugar 1 tsp. salt 1 cup (2 sticks) cold butter 6-7 tbsp. ice water 1 egg, beaten w/splash cold water 1 tbsp. raw sugar Pie Filling: 10 apples, peeled, cored and

Page 24 | The Vedette Holiday Cookbook 2018 sliced 1 Tbsp cinnamon, ground zest of 1 orange zest of 1 lemon 1 tsp fresh ginger, grated 1/3 cup flour 1/3 cup brown sugar juice of ½ lemon 2 Tbsp butter In the bowl of a food processor combine flour, shredded cheddar, sugar and salt. Pulse to combine.

With the machine running, drop in little pieces of cold butter until all butter is added and mixture resembles coarse corn meal.

Add cold water 1 Tbsp at a time until dough comes together. You may not need all the water. Turn dough out onto a floured surface and roll into 2 big rounds large enough to cover the pie dish with an overhang of at least 1-inch.

Place into pie dish and prick the bottom with a fork.

Set the Traeger temperature to 350 º and preheat, lid closed 10-15 minutes.

In a large bowl, combine sliced apples, cinnamon, ginger, orange zest, lemon juice, brown sugar, flour and butter. Toss to coat well

and transfer to prepared pie dish.

Place the other pie dough on top of the apples, crimp the edges, cut slits into the top to vent, brush with egg wash and sprinkle with sugar.

Place directly on the grill grate and cook for 40 minutes or until the crust is golden brown. Let cool. When ready to serve, top slice of pie with a piece of cheddar and warm until melted.

BAKED SLOW COOKER APPLES

TRISHA POTTS DADE COUNTY FAMILY MEDICAL, GREENFIELD 8-10 medium cooking apples, sliced and cored 1 tablespoon cinnamon ½ cup water ½ cup brown sugar ¼ cup granulated sugar 1 teaspoon corn starch Mix all ingredients together.

Cook slow cooker on high 3 to 3 ½ hours.

BANANA BREAD PUDDING TRENA GREENE EVERTON

4 cups cubed day-old French or sourdough bread (1-in. pieces) ¼ cup butter, melted 3 eggs 2 cups milk ½ cup sugar 2 teaspoons vanilla extract ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon salt 1 cup sliced firm bananas (¼-inch pieces) SAUCE: 3 tablespoons butter 2 tablespoons sugar 1 tablespoon cornstarch ¾ cup milk ¼ cup light corn syrup 1 teaspoon vanilla extract Place the bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir to coat.

The Vedette Holiday Cookbook 2018 | Page 25 Bake, uncovered, at 375° for 40 minutes or until a knife inserted in the center comes out clean.

Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup.

Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla.

Serve warm sauce over warm pudding.

BANANA SPLIT SALAD

TAMMY BANTA SIMMONS BANK | LOCKWOOD 1 large container Cool Whip 1 can sweetened condensed milk 1 can cherry pie filling 1 (8 oz.) can crushed pineapple, well drained 3 bananas, chopped ½ cup chopped nuts

Combine

Cool Whip and condensed milk in bowl. Beat well.

Fold in remaining ingredients.

Chill until serving time.

CARAMEL APPLE BOMBS RITA MATTHEWS WENDELL, IDAHO

Cooking spray, for pan 1 tbsp. butter, plus 2 tbsp melted butter 2 apples, finely chopped 2 tbsp. brown sugar ½ tsp. cinnamon Pinch kosher salt 1 can refrigerated biscuit dough 8 caramel candies 1/3 c. cinnamon sugar ¾ c. powdered sugar 2 tbsp. cream Preheat oven to 350° and grease a medium cooking dish with cooking spray. In a medium skillet over medium-high heat, melt 1 tbsp butter. Add apples, brown sugar, cinnamon and kosher salt.

Cook until apples are tender, about 5 minutes. Set aside.

Remove biscuits from can and stretch slightly. Add one caramel candy and a large scoop of apple mixture to the center of the biscuit and create a ball, pinching together the loose ends of biscuit

dough. Place into a cooking dish and brush with melted butter.

Sprinkle with cinnamon sugar and bake until golden, about 3540 minutes.

Meanwhile, make glaze: mix together powdered sugar and cream in a medium bowl. When biscuits are out of the oven, drizzle with glaze and serve.

CHEESECAKE COOKIES MAE LITLE GREENFIELD

8 oz. cream cheese ½ cup butter 1 ¼ cup sugar 2 eggs 1 teaspoon vanilla 2 ½ cups flour 2 teaspoons baking powder ½ teaspoon salt Powdered sugar Preheat oven to 350º. Beat cream cheese and butter together at high speed until fluffy and smooth.

Add sugar to butter mixture and beat until fully incorporated and fluffy. Beat in eggs and vanilla.

Page 26 | The Vedette Holiday Cookbook 2018 In separate medium sized bowl, whisk together flour, baking powder and salt. Gradually add dry ingredients to butter mixture and stir just until incorporated.

Do not over mix. Spray baking sheet with Pam. Drop by rounded tablespoon onto prepare baking sheet. Bake 10-11 minutes. Cookies should be light in color, not brown and just starting to brown on the bottom. Cool, then sprinkle powdered sugar on top.

CHERRY FUDGE CAKE MAE LITLE GREENFIELD

1 package devil’s food cake mix 1 can cherry pie filling 3 large eggs, beaten 1 teaspoon almond extract Frosting: 1 cup sugar 1/3 cup milk 5 tablespoons margarine 1 cup chocolate chips Combine ingredients and mix well, stirring with a spoon. Pour into a greased 13”x9” pan and bake 25-30 minutes in 350º oven.

Combing sugar, milk and margarine in saucepan and after mixture comes to a rolling boil, cook 1 minute longer. Cool slightly and add chocolate chips. Frost cake while warm.

CHOCOLATE MAYONNAISE CAKE LIVEE BELLAH BRUCE TOWNLEY INS.

2 cups flour 1 cup sugar 3 tablespoons cocoa 3 teaspoons baking soda ¼ teapoon salt 1 cup HOT Water 1 cup mayonnaise Sift dry ingredients – mix well.

Add water and mayonnaise. Bake in a 13x9 greased cake pan at 325 º for 20-25 minutes until toothpick comes out clean.

COOL WHIP COOKIES CARMEN HARGIS BAKER GREENFIELD

1 box of any flavor cake mix 1 8 oz cool whip thawed 1 egg Mix these 3 ingredients together.

Will be thick & sticky. Drop tsp full of batter into powder sugar and roll into balls. Bake at 350 for 12-15 min. Lemon cake mix and chocolate are my favorite.

CORNFLAKES KISSES ELLIE CORK EVERTON

1 egg white ½ cup sugar ¼ teaspoon salt ½ teaspoon vanilla ½ cup shredded coconut 1 cup cornflakes Preheat oven to 300º. Beat egg white in large bowl. Beat in sugar gradually. Beat in salt and vanilla. Fold in coconut and cornflakes. Put heaping teaspoons on well-oiled sheet pan. Bake at 300º until dry or 20 minutes. DO NOT BROWN! Remove from pan while warm.

The Vedette Holiday Cookbook 2018 | Page 27

DATE PUDDING

JANET OTT CHAMBERS CARTHAGE 1 cup flour ½ teaspoon salt 2 teaspoons baking powder 1 cup sugar ½ cup milk 1 cup pecans, chopped 1 cup dates, chopped Mix ingredients well and spread in an ungreased 9 x 13 pan. Bring 2 cups of water to a boil, add 1 tablespoon butter and 1 cup of brown sugar. Carefully pour over pudding mixture then bake at 350º for 30 minutes.

This recipe was given to me by Bea Hayes Roncovitts in 1957.

EASY CHEESECAKE PATSY HARGIS SOUTH GREENFIELD

1 large graham cracker crust or 2 small ones Filling 1 8 oz carton cool whip thawed

1 8 oz pkg softened cream cheese 1 cup powder sugar Mix all together & pour in your crust & top with a can of cherry pie filling and chill. You can substitute the cherry pie filling with whatever kind you want like blueberry or strawberry. Delicious and so simple

EASY HOMEMADE ENGLISH TOFFEE RITA MATTHEWS WENDELL, IDAHO

1 cup whole raw almonds 1 cup butter, cut into 1-inch cubes 1 cup sugar ¼ teaspoon salt 1 teaspoon vanilla 2 cups milk chocolate chips ¼ cup finely chopped pecans (such as Diamond of California) Get all of your ingredients measured and set out before you start the recipe. Then place your almonds on a plate and microwave them for 2-3 minutes on high to toast them. Line a baking sheet (preferable a 9x13 pan) with foil

and place the almonds in a single layer on the foil - space them out as best you can.

Add sugar, butter, vanilla, and salt to a large sauce pan (at least 2-quarts and it needs to have a thick bottom - not a thin metal one or your toffee will burn!) and melt over medium heat, stirring throughout.

When ingredients are completely melted, continuously stir and gradually increase heat to medium-high. Keep stirring, stirring, stirring for 9-15 minutes until the toffee is a golden brown color (similar to the color of the raw almonds). As soon as it reaches that color, quickly pour over almonds in your prepared pan.

Allow to cool for about 2-3 minutes, then sprinkle with chocolate chips. Allow to sit for another couple of minutes so the chocolate chips will melt, then spread over the toffee. Sprinkle with chopped pecans and allow to cool completely. (If you put the pan in the fridge it will speed up the process a bit).

After toffee and chocolate are completely cooled, use a butter knife to break apart the toffee.

Page 28 | The Vedette Holiday Cookbook 2018 Store in an airtight container at room temperature.

FIREBALL INFUSED APPLE PIE

MELINDA BENNETT LAKE PACKAGE | GREENFIELD Fireball Whiskey 8 apples, any kind 4 tablespoons butter 1 cup granulated sugar 2/3 cup light brown sugar 1 teaspoon cinnamon 1/8 teaspoon nutmeg ¼ cup flour Pie crust, refrigerated Preheat oven to 350º. Prepare apples just like a normal apple pie.

Soak in Fireball whiskey and let sit for 4 hours. Drain apples, but reserve liquid. Melt butter in pan, then throw apples, sugars, cinnamon, and nutmeg into the pan. Cook for 10 minutes. Add ½ cup to 1 cup of reserved liquid, adding flour to keep the mixture thick. Fill pie crust with mixture and top with other pie crust. Bake for 40 minutes.

GOOEY BUTTER COOKIE RITA MATTHEWS WENDELL, IDAHO

8 ounces cream cheese, softened ½ cup butter, softened 1 egg ½ teaspoon vanilla 1 (18 ½ oz) white cake mix OR 1 (18 ½ oz) yellow cake mix Confectioners sugar Cream together cream cheese and butter. Add egg and vanilla, then cake mix.

Refrigerate for at least 1 hour or until cookie dough is firm.

Roll in 1 inch balls, then roll in confectioner’s sugar.

Preheat oven to 350º.

Bake cookies on ungreased cookie sheet for 10-15 minutes or until cookies are slightly firm to touch.

Wait a minute or two before removing cookies to cooling racks.

Dust with confectioner’s sugar.

JAM KOLACHES JUDY TURBEVILLE GREENFIELD

½ cup softened sweet butter 3 oz. softened cream cheese 1 ¼ cups flour Small jar of jam: raspberry, apricot or apple Sprinkle of powdered sugar Beat the butter and cream cheese until light and fluffy. Add flour then roll the dough out on a floured surface. With a sharp knife, cut into squares about 2 inches across and place these on a lightly greased cookie sheet.

Place small spoonfuls of jam on each cookie and loosely fold opposite corners together, pinching at the edge. Bake at 375º for 15 minutes. Sprinkle with powdered sugar. This recipe makes about 2 dozen cookies.

MAGIC CUSTARD CAKE RITA MATTHEWS WENDELL, IDAHO

4 eggs (whites separated from yolks), room temp 1 teaspoon vanilla extract ¾ cup sugar

The Vedette Holiday Cookbook 2018 | Page 29 8 tablespoons unsalted butter, melted ¾ cup all purpose flour 2 cups milk lukewarm Powdered sugar for dusting cake

MINT CHOCOLATE CHIP TRUFFLES

Preheat oven to 325 º. Grease and line an 8 x 8 inch baking dish with parchment.

Separate eggs and add the egg whites to a mixer and beat the egg whites stiff. Place egg whites in a bowl and set aside.

Beat the yolks & sugar until light.

Add butter and vanilla. Beat for two minutes. Add flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, one third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.

Pour batter into baking dish and bake for approx. 60 minutes or until the top is lightly golden.

Cool and dust heavily with powdered sugar.

4 cups powdered sugar 4 Tablespoons salted butter, (½ stick) melted 7 oz (½ can) sweetened condensed milk 1 ½ teaspoons mint extract 2 oz semisweet chocolate, finely chopped Few drops green food coloring 16 oz chocolate almond bark, for coating

RITA MATTHEWS WENDELL, IDAHO

In a large bowl, mix the powdered sugar, melted butter, sweetened condensed milk, and mint extract with a large wooden spoon (you may have to use your hands towards the end) until smooth.

Fold in green food coloring and chopped chocolate until combined.

Refrigerate uncovered for about 30 minutes, then roll into balls with damp hands and place on cookie sheets lined with wax paper. Refrigerate again for about an hour.

Melt almond bark according to package directions. Dip the candies in the melted chocolate, shaking excess chocolate off gently. Place back on lined cookie sheets. Using a fork, drizzle any leftover chocolate on candies and refrigerate until firm

OATMEAL RAISIN COOKIES ROSE EMERY GREENFIELD

1 ½ cups shortening (butter Crisco) 2 cups flour 2 cups brown sugar 2 teaspoons baking soda 1 ½ teaspoons cinnamon 1 cup white sugar 1 teaspoon salt ½ teaspoon nutmeg 2 eggs 6 cups minute oats 1 teaspoon vanilla ½ cup water 2 cups raisins

Mix Crisco, sugars, eggs and water until creamy. Add remaining

Page 30 | The Vedette Holiday Cookbook 2018 ingredients & mix. Drop by teaspoon and bake 10-12 minutes at 350 º.

PEANUT BUTTER SHEET CAKE

SHERRY HARGIS TERRELL WALNUT GROVE 2 cups flour 2 cups sugar 1 tsp baking soda ½ tsp salt Sift all together & sit aside Bring to a boil- 1 ½ sticks oleo, ½ cup peanut butter & 1 cup water Then mix in ½ cup buttermilk, 2 beaten eggs & 1 tsp vanilla Add dry ingredients and pour into a sheet cake pan & bake at 350 for 15-20 minutes or toothpick comes out clean.

While cake is warm put on the icing.

Icing

1/3 cup buttermilk

½ cup peanut butter 1 stick oleo Bring these 3 things to a boil then add

2 tsp vanilla 1 lb powder sugar.

If it is too thick add some milk until its smooth.

Spread on cake and enjoy!

PINK FLAMINGO CAKE CARMEN HARGIS BAKER GREENFIELD

1 white cake mix 1 pkg 3.5 oz cherry Jell-O ¾ cup vegetable oil ¾ cup buttermilk 3 large eggs 1 tsp vanilla Mix all together & bake at 350º for 30-35 minutes.

Icing 1 can crushed pineapple (8 oz with juice) 1 8 oz jar (halved) maraschino cherries (reserve juice) 1 pkg instant vanilla pudding (3.4 oz) Mix all together and then add 1 16 oz thawed frozen whip topping ¼ cup maraschino cherry juice Frost cool cake and chill 2-3 hours

Then top with left over cherries

PUDDING ECLAIR

TRACY HADANK RADER’S | LOCKWOOD 2 (3 oz.) pkgs. instant French vanilla pudding 3 ¼ cups cold milk 1 (8 oz.) carton Cool Whip l box graham crackers Topping: 1 ½ cups powdered sugar 2 teaspoons white corn syrup 2 teaspoons vanilla 3 tablespoons oleo 2 oz. baking chocolate, melted 3 tablespoons milk Mix pudding and milk until smooth and starts to thicken. Fold in Cool Whip and set aside.

Mix all ingredients for topping in a saucepan and heat through for about 5 minutes. In a 9x13x2 pan place whole graham crackers on bottom. Spread ½ of vanilla pudding on graham crackers. Place second row of graham crackers and spread rest of vanilla pudding. Place last row of crackers on

The Vedette Holiday Cookbook 2018 | Page 31 top. Pour chocolate mixture over the top and refrigerate overnight.

PUMPKIN PIE AMY MCNARY MILLER

2 eggs 1 can of Libby’s pumpkin ½ c. white sugar ¼ c. brown sugar ½ tsp. salt 1 tsp. cinnamon ½ tsp ginger 1 can evaporated milk.

Preheat oven to 425º. Mix ingredients all together. Bake on 425º for 15 minutes and 350º for 40 to 45 minutes.

REESE’S PEANUT BUTTER CUPS ALEXI BYRNES RADER’S | LOCKWOOD

½ lb. margarine 1 tablespoon vanilla 1 cup smooth peanut butter 1 lb. powdered sugar

Chocolate Mixture: Melt in double boiler 1/3 bar paraffin and 12 ounces chocolate chips.

Blend margarine and peanut butter. Add vanilla and powdered sugar. Mix and form into balls.

Dip with toothpick in chocolate mixture and let harden on wax paper.

The only food that never goes up in price is food for thought.

SEVEN LAYER CAKE MAE LITLE GREENFIELD

1 stick oleo 1 cup crushed graham crackers 1 cup chocolate chips 1 cup coconut 1 cup Eagle brand milk 1 cup nuts Put ingredients in pan, layered as written. Bake 20 minutes at 350º.

Cut into squares. I sometimes add miniature marshmallow and/or maraschino cherries.

SOPAPILLA CHEESECAKE

TAMMY BANTA SIMMONS BANK | LOCKWOOD 2 cans crescent rolls 2 8oz. packages cream cheese 1 ½ cups sugar 1 stick butter, melted 1 teaspoon vanilla 1 teaspoon cinnamon Mix together cream cheese, 1 cup of the sugar and vanilla. Set aside.

Spay a 19x13 dish with pan. Unroll 1 can of the crescent rolls.

Place in bottom of pan. It will fill the bottom of the pan. Cover and spread evenly the cream cheese mixture. Unroll the 2nd can of crescent rolls. Place on top of cream cheese mixture. Pour melted butter over top. Make sure all the crescent rolls are covered. Mix the remaining ½ cup of sugar and the cinnamon. Sprinkle evenly over top. Bake at 350º for 30 minutes. Good warm or cold.