Garfield master gardeners cookbook by Joe Kunkel

Our Favorite Recipes

Garfield Park Master Gardeners Published 2017

Contents Appetizers ....................................................................................................................................... 5 Almost-as-Good-as-Deviled-Eggs Pinwheels ............................................................................ 6 Cheese Ball ................................................................................................................................. 7 Cheesy Margherita Pizza ............................................................................................................ 8 Chicken Lettuce wraps ................................................................................................................ 9 Cowboy Caviar ......................................................................................................................... 10 Cream Cheese Ball .....................................................................................................................11 Five Layer Mexican Dip ........................................................................................................... 12 Flowerpot Pesto ........................................................................................................................ 13 Herbed Oyster Crackers ............................................................................................................ 14 Not-for-Thanksgiving Cranberry Salsa ..................................................................................... 15 The Pub's Hot Wings ................................................................................................................. 16 Smoked Cheddar and Apple Quesadilla ................................................................................... 17 Three-Cheese Tomato Appetizer Tart ....................................................................................... 18 Tomato Canapes ........................................................................................................................ 19 Tzatziki Sauce with Pita Bread ................................................................................................. 20 Beverages ...................................................................................................................................... 21 Brandy Slush ............................................................................................................................. 22 Cranberry Mojito ...................................................................................................................... 23 Rum Cooler ............................................................................................................................... 24 Breads and Biscuits ..................................................................................................................... 25 My Grandmother's Biscuits ...................................................................................................... 26 Pesto Bread ............................................................................................................................... 27 Zucchini Bread .......................................................................................................................... 28 Breakfasts ...................................................................................................................................... 29 A King's Quiche ........................................................................................................................ 30 Baked Breakfast ........................................................................................................................ 31 Banana Walnut Hotcakes from the Story Inn............................................................................ 32 Oatmeal Pancakes ..................................................................................................................... 33 Pineapple Walnut Breakfast Cake ............................................................................................. 34 Potato Pancakes - Debra's family recipe ................................................................................... 35 Desserts ......................................................................................................................................... 36 5 Minute Cake & Frosting ........................................................................................................ 37 Black Forest Pie ........................................................................................................................ 38 Black Walnut Cake.................................................................................................................... 39 Buckeye Candy ......................................................................................................................... 40 Carrot Zucchini Cake ................................................................................................................ 41 Coconut Butterscotch Fudge Cookies ....................................................................................... 42 Ginger Cats ............................................................................................................................... 43 Juanita's Not Yet World Famous Rum Cake: ............................................................................ 44 Lavender Shortbread Cookies ................................................................................................... 45 Linda's Easy as Pie Pecan Cheesecake Pie ............................................................................... 46 Oatmeal Nut Cookies ................................................................................................................ 47 Persimmon Pudding .................................................................................................................. 48 Polynesian Cookies ................................................................................................................... 49 2

Pumpkin Bars ............................................................................................................................ 50 Pumpkin or Squash Pie ............................................................................................................. 51 Rhubarb Crunch ........................................................................................................................ 52 Shakertown Lemon Pie ............................................................................................................. 53 Shortbread Pan Cookies ............................................................................................................ 54 Swedish Harvest Apple Cake .................................................................................................... 55 Fish and Seafood ........................................................................................................................... 56 Clam Bake ................................................................................................................................. 57 Easy Shrimp Creole .................................................................................................................. 58 Potato and Double-Horseradish Salmon ................................................................................... 59 TRADER JOE'S TUNA SALAD.............................................................................................. 60 Jams, Jellies, and Relishes ......................................................................................................... 61 Freezer Pickles .......................................................................................................................... 62 Herbed Oven-Dried Tomatoes Recipe ...................................................................................... 63 Hot Pepper Jelly ........................................................................................................................ 64 Kahlua Crystallized Nuts .......................................................................................................... 65 Oven-Dried Tomatoes ............................................................................................................... 66 Roasted Garlic Cloves in Olive Oil .......................................................................................... 67 Tomato Jam ............................................................................................................................... 68 Meats and Poultry ......................................................................................................................... 69 Asian Style Orange Chicken Roasted Under a Brick ............................................................... 70 BBQ Pulled Pork....................................................................................................................... 71 Buttermilk Baked Chicken........................................................................................................ 72 Calzone Pork Chops.................................................................................................................. 73 Cranberry Pork Roast ................................................................................................................ 74 Italian Beef ................................................................................................................................ 75 Loyce's Sweet and Sour Meatballs ........................................................................................... 76 Pecan Crusted Pork Tenderloin with Honey Glazed Carrots .................................................... 77 Pasta and Sauces ........................................................................................................................... 78 Baked Spaghetti ........................................................................................................................ 79 Chicken Spinach Lasagna ......................................................................................................... 80 Courting Clam Spaghetti Sauce ................................................................................................ 81 Pesto Genovese ......................................................................................................................... 82 Stuffed Spinach Manicotti ........................................................................................................ 83 Salads and Dressings..................................................................................................................... 84 Asian Asparagus Salad with Pecans ......................................................................................... 85 Aunt Madeline's Cabbage Slaw ................................................................................................ 86 Celery Seed Dressing ................................................................................................................ 87 Copper Penny Carrot Salad....................................................................................................... 88 Curried Chicken Salad .............................................................................................................. 89 Michelle's Salad ........................................................................................................................ 90 Rhubarb Salad ........................................................................................................................... 91 Strawberry Spinach Salad ......................................................................................................... 92 Tabouli ...................................................................................................................................... 93 Tomato Sumac Salad................................................................................................................. 94 Warm Asparagus Spinach Salad ............................................................................................... 95 3

Soups and Stews .......................................................................................................................... 96 African Peanut Stew ................................................................................................................. 97 Butternut Squash Soup.............................................................................................................. 98 Smokin Pumpkin Corn Chowder .............................................................................................. 99 Tortellini Soup ........................................................................................................................ 100 Tortellini Soup Italian Style .................................................................................................... 101 Vegetable Soup........................................................................................................................ 102 Wild and Wonderful Mushroom Soup .................................................................................... 103 Vegetables ................................................................................................................................... 104 Baked Asparagus ..................................................................................................................... 105 BBQ Green Beans ................................................................................................................... 106 Golden Cauliflower and Peas.................................................................................................. 107 Grilled Vegetables ................................................................................................................... 108 Herbed Mashed Potatoes......................................................................................................... 109 Potato Latkes ............................................................................................................................110 Prudent Potatoes au Gratin....................................................................................................... 111 Savory Brussels Sprouts ..........................................................................................................112 Sweet and Sour Red Cabbage ..................................................................................................113

Appetizers

Almost-as-Good-as-Deviled-Eggs Pinwheels Submitted By: Rita Hupp

8-oz package cream cheese, softened 1 C sour cream 1 cup Monterey Jack cheese, shredded 1/4 C onion, minced 1/2 t seasoned salt (Lawry's is good) 1/4 t garlic powder 2 15-oz cans black beans, drained 5 10" flour tortillas Salsa, guacamole, or diced tomatoes for garnish Combine cream cheese and sour cream and mix well, Stir in Monterey Jack cheese, onion, salt and garlic powder and chill 2 hrs. Puree beans in food processor or blender. Spread each tortilla with a thin layer of beans. Spread cream cheese mixture over beans not quite to the edges. Roll tortillas up tightly and wrap in plastic wrap. Chill for at least 2 hours, preferably, overnight. Remove plastic and cut into 3/4" slices. Serve, pinwheel side up, accompanied by a dollop of salsa, guacamole, or diced tomatoes Yield: 10 Persons

Cheese Ball Submitted By: Boynton Robson 160z Cream Cheese, softened 8 oz Crushed Pineapple, drained 2 Cups finely chopped pecans 1/4 C green pepper chopped 2 Tbsp Chopped Onion 1 Tbsp seasoned Salt Combine Cream Cheese and pineapple, add 1 cup Pecans, the green pepper, onion and salt. Chill 5-6 hours Make this mixture into a ball and roll in the remaining pecans Serve with your favorite crackers Yield: 1 Person

Cheesy Margherita Pizza Submitted By: Mike Logan INGREDIENTS 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 2 teaspoons olive oil 1 1/2 cups shredded Italian cheese blend (6 oz) 3 medium plum (Roma) tomatoes, sliced 2 tablespoons fresh basil strips DIRECTIONS 1

Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on ungreased cookie sheet; press into 12x8-inch rectangle. Brush with oil. 2 Top with cheese and tomatoes. 3 Bake at 375°F 12 to 15 minutes. Sprinkle with basil.

Yield: Makes: 6 servings

Chicken Lettuce wraps Submitted By: Cindi Scheib 2 tablespoons peanut oil 2 teaspoons sesame oil 24 shitake mushrooms, finely chopped 2 large carrots, peeled and very finely chopped 4 scallions, very finely chopped 2 teaspoons minced ginger 1 teaspoon minced garlic 2 pounds ground white meat chicken (or combination of white & dark) 1 teaspoon freshly ground pepper 2 sm can water chestnuts, drained and finely diced 2 heads Iceberg lettuce

The sauce 1 cup soy sauce 4 tablespoons seasoned rice wine vinegar 4 tablespoons orange juice 4 tablespoons brown sugar 4 tablespoons water 3 tablespoon cornstarch 1 teaspoon chili flakes

The lettuce cups 2 heads of iceberg lettuce, washed and leaves peeled for lettuce cups For the sauce, mix all ingredients together with a whisk or shake together in a jar. Set aside. Heat a large non-stick skillet over medium-high heat. When pan is hot, add peanut and sesame oils. SautĂŠ mushrooms, carrots, scallion, ginger and garlic for 4-5 minutes until mushrooms are cooked and vegetables are soft. Add chicken and cook. Stir constantly, breaking up meat. When chicken is almost cooked, add the sauce, bring to a boil, reduce heat to simmer and continue cooking 5-6 minutes. While the chicken is cooking, prepare the lettuce cups. Remove pan from heat, stir in water chestnuts, spoon mixture into lettuce cups and serve. Yield: 8-10 Persons

Cowboy Caviar Submitted By: Debra Boyer Cans are 14-15 oz size. 1 can black-eyed peas, drained, rinsed, drained 1 can black beans, drained, rinsed, drained 1 can diced tomatoes, drained 1 can whole kernel corn, drained 1/2 can black olives, diced 1 med. onion, diced 1 red or green bell pepper, diced Marinade: 1/2 c. oil 1/2 c. cider vinegar 1/4 c. sugar 1 T. garlic, minced 1 t. cumin Juice of half a lime 1/2 bunch cilantro, leaves and some stems 1. 2. 3. 4. 5.

Combine all ingredients except marinade in a bowl. Process marinade ingredients in blender. Pour marinade over other ingredients. Cover and let marinade at least 2 hours or overnight. Serve with "scoop" tortilla chips.

Note: you may have to drain off the marinade before serving Yield: 8-10 servings

Cream Cheese Ball Submitted By: Teresa McCurry 2 packages/blocks Philadelphia cream cheese 1 large or 2- 2.25 oz. jars of Armour dried beef 1/2 bunch green onions (use more if you like stronger flavor) Dash of Worcestershire sauce With electric food chopper, chop beef and onions; mix into large bowl with softened cream cheese. Add Worcestershire sauce and blend well. Serve chilled on large plate surrounded by crackers of your choice. For fun, this cheese ball can be fashioned into shapes such as Christmas tree, circle, football, etc. Yield: Serves a small crowd

Five Layer Mexican Dip Submitted By: Cira Coates 2 tsp olive oil 1 medium onion, diced 2 cloves garlic, minced 1 (15.5 oz) can black beans, drained and rinsed 1 tbsp minced chipotle pepper in adobo 4 tbsp lime juice 1/4 tsp ground cumin 1 tbsp water 1/2 tsp salt 2 cups corn kernels (10 oz box frozen corn) 1/4 chopped cilantro leaves 2 ripe avocados 4 medium tomatoes, seeded and diced (about 2 cups) 1/4 cup thinly sliced scallion 1 tbsp finely diced jalapeno pepper 3/4 cup shredded extra-sharp cheddar cheese Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tbsp of the lime juice, cumin, water, and salt. Puree until smooth. Set aside. Add the corn to the skillet with the remaining onion micture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion, and jalapeno. Season tomato mixture with salt and pepper to taste. Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips. Yield: 14-16 servings

Flowerpot Pesto Submitted By: Judy Martin 1 lb cream cheese 1 lb butter, softened 2 c basil leaves, lightly packed 2 large cloves garlic 1/2 c pine nuts 3/4c Parmesan cheese, grated 2/3 c olive oil Cheesecloth and 2 flower pots Combine Cream cheese and Butter - set aside Prepare Pesto Combine basil leaves, and garlic in a food processor. Blend to a fine paste, scraping down sides of bowl as necessary. add pine nuts and Parmesan cheese, process until smooth. With machine running, pour olive oil through feed tube in a slow, steady stream. Mix until smooth and creamy. Line two small flower-pots with damp cheese cloth, making sure the cheesecloth is large enough to fold over the top. alternately layer cheese mixture and pesto, starting and finishing with cheese mixture. Fold cheesecloth over the top and press down lightly with your hand to compact. Refrigerate at least 2 hours. If made ahead, cover with plastic wrap and refrigerate for up to 5 days. When ready to serve, invert onto a serving dish and gently pull off cheesecloth. Garnish with basil sprig and serve with bread, crackers or vegetables. Yield: 14-16 servings

Herbed Oyster Crackers Submitted By: Barbra Jablonski 1 package of Oyster Crackers 1/2 t. Lemon Pepper 1 T. Dill Weed dried from your garden 1 pkg. Hidden Valley Ranch Dry Salad Dressing Mix 1/2 c. Canola Oil Mix dry ingredients and set aside. Microwave oil in large mixing bowl on high for 1 minute. Add crackers to hot oil. Sprinkle dry ingredients on top. Mix. Cool. Store in airtight container after cooling. Great as a snack or with your favorite soup. Yield: Serving size 38 crackers.

Not-for-Thanksgiving Cranberry Salsa Submitted By: Rita Hupp 1 pkg (12 ounces) cranberries, chopped 1 can (8 ounces0 crushed pineapple in own juice, drained 2/3 C sugar 1/2 C green pepper, finely chopped 1/4 fresh cilantro, finely chopped 2 T onion, finely chopped 1 jalapeĂąo pepper, seeded & finely chopped 1/4 t salt Combine all ingredients in a bowl, cover, and chill 2 hrs to blend flavors. Serve with tortilla chips or meat. Yield: 10-12 servings (3 cups)

The Pub's Hot Wings Submitted By: Angela Smitman If you are familiar with Harry's Chocolate Shop in West Lafayette, IN or The Pub located in Lafayette, IN. This is their famous hot wing recipe. 3 – 5 #’s Chicken wings (1.36kg – 2.26kg) – cut into pieces – bake wings on flat baking sheets for 30-40 minutes at 325 degrees Fahrenheit (162 degrees Celsius) Combine the following ingredients in sauce pan bring to a boil, and let simmer ¾ cup Louisiana Hot Sauce (or any very hot pepper sauce)* 3/4 cup Soy Sauce ¼ cup Honey 1 tsp ground Ginger powder 1 tsp Garlic Powder ¼ cup vegetable oil When wings are finished baking – combine with sauce – stir well to combine. Place wings (with sauce) in a deeper baking dish and continue baking for 30 minutes – rotate pan – bake addition 30 minutes. If you have a deep fryer you can deep fry the wings until they are fully cooked, dump into the simmering sauce, stir to coat and let set 5-10 minutes before serving. *A note on hot sauce, if the sauce you use has a high vinegar content it will change the flavor of this recipe. Try to use a sauce that has more vegetable base to keep the sauce from separating. Yield: 6-8 servings

Smoked Cheddar and Apple Quesadilla Submitted By: Cira Coates Eight 7 1/2 =inch whole-wheat tortillas 2 cups grated smoked cheddar cheese 2 cups baby spinach 8 slices bacon, cooked and crumbled 2 Granny Smith apples, cored and thinly sliced Nonstick cooking spray, for cooking Sprinkle 1 tortilla with some cheese, a small handful of baby spinach, bacon, and sliced apples. Press another tortilla on top to make a quesadilla. Heat a nonstick skillet over medium-high heat and spray with nonstick spray. Cook the quesadilla on each side for 2 to 3 minutes until golden. Repeat with the remaining tortillas and fillings. Slice into wedges. Yield: 6-8 Persons

Three-Cheese Tomato Appetizer Tart Submitted By: Cira Coates 1 refrigerated pie crust 1 cup (4 ounces) shredded mozzarella cheese, divided 1 package (8 ounces) reduced fat cream cheese 1 egg 2 tbsp all-purpose flour 2 garlic cloves, pressed 1/4 cup snipped fresh basil leaves 3 plum tomatoes, thinly sliced 2 tbsp grated fresh parmesan cheese Additional snipped basil (optional) Preheat oven to 400. Gently unfold crust and roll to an 11 1/2" circle. Press into bottom and up sides of a tart pan. Prick bottom of crust. Bake 10-12 minutes or until light golden brown; remove from oven. Spinkle with half of the mozzarella cheese; set aside. Combine cream cheese, egg, flour and garlic; whisk until smooth. Add remaining mozzarella cheese and basil; mix well. Spread cheese mixture over crust. Thinly slice tomatoes and arrange in an overlapping circular pattern to completely cover cream cheese mixture. Sprinkle with parmesan cheese. Bake 18-20 minutes or until cheese is melted and edge of crust is deep golden brown. Let stand 5 minutes; sprinkle with additional snipped basil, if desired. Yield: 12 servings

Tomato Canapes Submitted By: Cira Coates 3/4 cup finely diced tomatoes 2 tsp. finely diced onions 1 tsp finely chopped fresh basil leaves 1 package mini phyllo shells 1/2 cup packed shredded mozzarella cheese 1/4 cup mayonnaise 4 tbsp real bacon pieces (I usually omit) 1 tsp salt 1/4 tsp black pepper 1/4 cup garlic powder Preheat oven to 350 degrees F. Place the diced tomatoes in a colander. Sprinkle with the onions, basil, salt, black pepper, and garlic powder. Toss to coat. Allow to drain, stirring occasionally. Fill each phyllo shell with a scant tablespoon of the tomato mixture. Stir together the mozzarella cheese and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture. Sprinkle each shell with 1/4 teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time. Yield: 15 servings

Tzatziki Sauce with Pita Bread Submitted By: Teresa McCurry 2 cups Greek yogurt (regular yogurt can be substituted if thickened; see below) 1 cup cucumber, finely chopped (seedless works well) 1 garlic clove, crushed 2 teaspoons olive oil 1 tablespoon dill weed 1 tablespoon lemon juice Pita bread Combine all ingredients. Chill sauce then serve on warm pita bread, cut like pizza slices ***Regular yogurt can be substituted after the following process: Place 3 1/2 cups yogurt and 1 teaspoon salt in dish towel. Hang over bowl until dripping stops, about 2 hours. Sprinkle salt over cucumber; let stand 15 minutes and then press dry. Combine all ingredients. Chill. Yield: Serves 4

Beverages

Brandy Slush Submitted By: Angela Smitman 4 black tea bags 9 cups water, divided 2 cups brandy 1 can (12 oz) frozen lemonade concentrate, thawed 1 can (12 oz) frozen orange juice concentrate, thawed lemon-lime soda This has been a family favorite for years, cool and refreshing on hot summer evenings. Place tea bags in a small bowl. Bring 2 cups water to a boil; pour over tea bags. Cover and steep for 5 minutes. Discard tea bags. Transfer tea to a large pitcher; stir in the brandy, lemonade concentrate, juice concentrate and remaining water (7 cups). Pour into a 4-qt. freezer container. Freeze overnight or until set. This will keep for a month or more if stored properly For each serving, scoop 3/4 cup slush into a rocks glass. Pour lemon-lime soda into the glass; garnish as desired. Yield: 21 servings (about 4 quarts slush)

Cranberry Mojito Submitted By: Angela Smitman 8 oz fresh cranberries 1 cup sugar 1 cup water 20 mint leaves 2 Tablespoons Lime juice Ice 8 oz Rum 8-12 oz Soda water Combine cranberries, sugar and water in a medium saucepan bring to a simmer over medium heat for approx 10 minutes, just before the berries begin to burst. You are making a simple syrup. You can allow it to cool overnight or use as soon as it is cooled. Remove the berries. Put about 10 mint leaves and muddle. Use the back of a wooden spoon and bruise those leaves. Now add ice, 2 oz of the Cranberry simple syrup and 2 oz Rum. Top with soda water, and garnish with fresh cranberries. Yield: 4 servings.

Rum Cooler Submitted By: Lane Judkins 16 oz of your favorite powdered drink mix, such as Crystal Light or Great Value 1/4 cup lime or lemon juice 1/4+ cup rum Blend all & pour over ice. Enjoy!! Yield: 1 Person

Breads and Biscuits

My Grandmother's Biscuits Submitted By: Jan Mernone I remember the wonderful smell of these biscuits coming from my grandmother's warm and cozy kitchen all my growing up years. Slather some butter (or margarine) on these mounds of joy and you have a heavenly start to your day! 2 cups sifted flour 2 t. baking powder 1 t. salt 1/4 t. baking soda 1/3 t. shortening 3/4 c. buttermilk Sift together flour, baking powder, salt, and soda into a bowl. Cut in shortening with pastry blender or fork until mixture resembles crumbs. Make hollow in flour and add buttermilk to make soft dough. Roll or punch out onto floured board and cut with biscuit cutter. Bake 450 degrees for 10-12 minutes Yield: 8 Persons

Pesto Bread Submitted By: Debra Boyer Loaf of French Bread Can of Diced Tomatoes Several Cubes of Pesto, thawed Parmesan or Romano Cheese, grated 1. 2. 3. 4. 5. 6.

Cut bread on the diagonal, with slices not quite an inch thick. Toast slices, allow to cool. Drain tomatoes, chop and drain in strainer. You may want to repeat the process depending on how finely diced you want the tomatoes. Spread pesto on bread and arrange on cookie sheet. Using a small spoon, layer diced tomatoes on top of pesto. Cover the tomato layer by sprinkling cheese on top. Bake at 350 or broil until cheese and edges of bread just start to turn brown. Watch carefully if you broil the bread. Pesto will turn almost black but taste great!

Yield: 6-8 servings

Zucchini Bread Submitted By: Barbra Jablonski Every year gardeners are famous for giving away extra zucchini squash to family, friends and neighbors! Don't run, BAKE! You will love this delicious zucchini bread that also freezes well to be enjoyed in the wintertime, too. 1 c. granulated sugar 1 c. brown sugar 1 c. canola oil 3 eggs 2 1/2 c. shredded zucchini 1 1/4 c. whole wheat flour 1 1/4 c. unbleached flour 1/4 t. baking powder 2 t. baking soda 1 T. cinnamon 1/2 t. nutmeg 1/2 t. salt 1/2 t. vanilla 1 T. vinegar 1 c. coconut 1 c. chopped nuts Beat sugar, oil, eggs, zucchini. Sift together dry ingredients and add. Add all other ingredients in order. Blend. Pour into two greased loaf/bread pans. Bake at 350 degrees for approximately 1 hour. Remove from pans 10-15 minutes after baking. Freezes well. Yield: serves 10-20 servings

Breakfasts

A King's Quiche Submitted By: Angela Smitman 8oz pork sausage 1/2 cup chopped onion 10 oz pkg frozen chopped spinach thawed and drained 4 cups cubed King Hawaiian Bread 2 cups shredded cheddar cheese 6 eggs 1 1/2 cups milk 1 cup sour cream 1 tsp dried oregano 1 tsp dry mustard 1/2 tsp black pepper 1/2 cup chopped red bell pepper Brown sausage and onion in skillet, drain. Add spinach to meat mixture stirring to combine. Lightly coat a 10" quiche pan with non-stick spray (or butter). Place cubed bread into pan. Top with meat mixture and cheese. Whisk together eggs, milk, sour cream and seasonings. Pour liquid evenly into pan. Sprinkle bell pepper over top and press evenly into mixture. Cover and refrigerate for at least 4 hours or overnight. Bake 55-60 miuntes at 350 degrees Yield: Serves 6-10 persons

Baked Breakfast Submitted By: Louise Earlywine 9 eggs, slightly beaten 3 cups milk 2 cups shredded cheese 1 tsp. dry mustard 9 slices bread, cubed 1 tsp. salt Add one of the following: 1 lb. well drained bulk sausage, or 1 lb shaved ham (baked) Combine all ingredients and pour into a well greased 9 by 13 pan. Refrigerate overnight. Bake uncovered at 350 degrees for 1 hour. Let cool a few minutes so it slices nicely, or carefully wrap. Yield: 6-8 servings

Banana Walnut Hotcakes from the Story Inn Submitted By: Debra Boyer Dry ingredients: ½ c. whole wheat flour (or buckwheat) ½ c. white flour 1/8 c. wheat germ (or extra nuts) 1t baking powder ½t baking soda ½ t salt Wet ingredients: 1 egg 1/8 c. oil 1 c. buttermilk or regular milk Other ingredients 1/8 c. walnuts, coarsely chopped 1 ripe banana, cut into small pieces In a large mixing bowl, combine dry ingredients, set aside. Beat egg in small bowl. Add oil and milk. Combine well. Add wet to dry ingredients, stir until well mixed. Stir in nuts and banana. Measure ¼ c. per hotcake Top with yogurt-cinnamon topping, recipe below. Yogurt-Cinnamon Topping Add maple syrup and cinnamon to vanilla yogurt to taste, just enough syrup to balance the tartness of the yogurt. Yield: Approx 6 large hotcakes

Oatmeal Pancakes Submitted By: Debra Boyer Dry ingredients: ½ c. whole wheat flour 1½ c. oats 1T baking powder 1 t salt Dash cinnamon and nutmeg Chopped fruit or raisins (optional) Wet ingredients: 1 egg 1T oil 1T honey 1½ c. milk In a large mixing bowl, combine dry ingredients, set aside. Beat egg in small bowl. Add oil, honey and milk. Combine well, making sure honey is not separated. Add wet to dry ingredients, stir until well mixed. These pancakes are substantial, they will be thick. Cook on a hot griddle until brown. Yield: 6-8 servings

Pineapple Walnut Breakfast Cake Submitted By: Rita Hupp 2 eggs 2 C sugar 2 C flour 2 t baking soda 1 tsp vanilla 1/2 C chopped walnuts or pecans 1 can crushed pineapple in own juice Mix all ingredients together well before adding entire can of pineapple & juice. Bake at 350 for 40-50 minutes. Best served warm, because it won't last long. Yield: 4 Persons if they aren't greedy

Potato Pancakes - Debra's family recipe Submitted By: Debra Boyer 3 c. grated baked potatoes, can substitute up to ¾ c. carrots, turnips or parsnips ½ c. chopped onions ¾ c. frozen peas, thawed and mashed 3 eggs, lightly beaten 1½ T flour ½ t. salt or garlic salt 1 t. dried basil ¼ t. ground pepper Grated cheese Grate root vegetables into large bowl. Stir in peas and onions. Beat eggs. Stir flour and seasonings into beaten eggs. Make well in veggies, pour in egg mixture, fold and mix well. Drop and flatten batter in well-oiled, hot skillet. Turn when crispy. Top with grated cheese. Other side is done when cheese melts. Serve with applesauce, ketchup or salsa. Yield: Makes about 9 silver dollar pancakes

Desserts

5 Minute Cake & Frosting Contributed By: Janet Spencer Cake 1 3/4 c Flour 2 C sugar 3/4 c cocoa 1 1/2 tsp baking soda 1 1/2 tsp baking powder 1 tsp salt 2 eggs 1 c. milk 1/2 c. vegetable oil 2 tsp vanilla 1 c boiling water

Frosting 6 T butter 1/2 c cocoa 2 2/3 c powdered sugar 4-5 Tbsp milk 1 Tbsp vanilla 1. 2. 3. 4. 5. 6. 7. 8.

Combine dry ingredients in large bowl. add remaining ingredients except boiling water (batter will be thin) add boiling water Pour into 2 well-greased & floured 9" cake pans or (3 8" cake pans or 13x9 pan) Bake at 350 for 30-35 minutes for round or 35-40 for 13x9 pan cool 10 minutes remove from pans - cool completely 8 top with frosting

Frosting Cream Butter, then mix in other ingredients, alternating the milk and powdered sugar. Yield: 8-12 persons

Black Forest Pie Contributed By: Sue Hoyt 3/4 cup sugar 1/4 cup butter 1/3 cup cocoa 2 eggs 2 T. flour 1 can cherry pie filling 1/3 cup milk pie crust (unbaked) Combine sugar, cocoa, flour, and milk in saucepan. Bring to a boil. Add butter and cook for 2 minutes or until thickens. Remove from stove. Add a small amount of mixture to the eggs and beat. Combine the eggs with the chocolate mixture. Fold in half of the cherry pie filling. Pour into pie crust. Bake at 350 oven for 35 -40 minutes. Cool. Top with remaining pie filling. Serve with whipped cream. Yield: 8 servings

Black Walnut Cake Submitted By: Janet Spencer Cake batter 1/2 c. butter, softened 1/2 c. shortening 2 C. sugar 5 eggs, separated 1 c..buttermilk 1 tsp baking soda 2 c. flour 1tsp vanilla 1 1/2 c. chopped black walnuts 1/2 tsp. cream of tartar

Frosting 3/4 c butter softened 1 - 8oz pkg cream cheese 2 lbs powdered sugar 1 1/2 tsp vanilla

Cream butter & shortening. Add egg yolks and sugar. Beat until light and fluffy. Combine Buttermilk, & baking soda, stir til soda is dissolved. Add flour and alternate with buttermilk mixture beginning and ending with flour. Stir in walnuts & blend well. Beat egg whites with cream of tartar until stiff peaks form. then fold into batter. Pour into 3 greased & floured 9" round pans. Bake at 350 for 30 minutes Cool 10 minutes before removing from pans Frosting : Cream butter & cream cheese. Add vanilla, gradually add powdered sugar. Mix thoroughly. Spread on completely cooled cake. Yield: 8-16 persons

Buckeye Candy Submitted By: Rita Hupp 1 stick unsalted butter 1 1/2 C creamy peanut butter 2 C sifted confectionersâ&#x20AC;&#x2122; sugar 1 t vanilla 16 oz semisweet chocolate chips Microwave butter in bowl until just melted. Add peanut butter, sugar, and vanilla, and blend until smooth. Form into 3/4" balls and place on wax paper on baking sheet and freeze for 1 hr. Heat chocolate until just melted, stirring until smooth. Remove peanut butter balls from freezer, pierce balls with a toothpick, and dip into chocolate, coating 3/4 of each ball (so it will look like a buckeye when it drys. Let excess chocolate drip off and place back on wax paper to dry. Remove toothpicks when totally cool. Yield: About 16-20 buckeyes

Carrot Zucchini Cake Submitted By: Angela Smitman Another great use for extra Zucchini. 4 eggs 2 c sugar 1 1/3 c vegetable oil 2 ½ c all purpose flour 2 tsp baking soda 2 tsp baking powder 2 tsp ground cinnamon 1 tsp ground cloves 1 tsp ground allspice 1 tsp ground ginger ½ tsp ground nutmeg 1 tsp salt 2 c finely shredded carrots 2 c finely shredded zucchini 1 c coarsely chopped pecans or walnuts Frosting: 1 pkg (8 oz) cream cheese, softened ½ c butter or margarine softened 5 c powdered sugar 2 tsp vanilla In a large mixing bowl, beat eggs, and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into THREE greased 9-in baking pans. Bake at 350 degrees for 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired. If you really want to be fancy, you can pipe orange icing onto the top of cake in the shape of carrots, use green icing for leaves. Yield: 10-12 servings

Coconut Butterscotch Fudge Cookies Submitted By: Boynton Robson Sugar Cookie Mix - I use Betty Crocker brand 1/2 c butter or margarine, melted 1 egg 1 1/2 c flaked coconut 1/2 c butterscotch topping 1/4 c hot fudge topping Pre-heat oven to 375 In a large bowl, stir cookie mix, melted butter and egg until soft dough forms Shape dough into 1 inch balls, roll dough in coconut. On ungreased cookie sheet, place dough balls 2 in apart. Bake 9-11 minutes or until edges are light golden brown and coconut begins to toast Cool 3 minutes. Remove from baking pan to wax paper. Drizzle warm cookies with butterscotch topping and Hot Fudge topping. You may have to warm these two ingredients in the microwave slightly to make them more pourable Yield: 2 1/2 dozen approximately

Ginger Cats Contributed By: Janet Spencer 3 3/4 C flour 1 t baking powder 1 Tbsp Ginger 1 Tbsp Cinnamon 2 tsp cloves 1 c. butter 1 c. sugar 1 egg 1/2 molasses Sift dry ingredients together, set aside In large bowl cream butter. Add sugar, mix well, add eggs and molasses beat well. Gradually add flour mixture. Beat until blended. Wrap in waxed paper and chill. Roll & cut. Bake 350 for 7 minutes Cool and decorate Yield: 7 dozen

Juanita's Not Yet World Famous Rum Cake: Submitted By: Boynton Robson 1/2 cup chopped pecans, 1 yellow cake mix, 1 lg pkg vanilla instant pudding, 1/2 cup oil, 1/2 cup water, 1/2 cup light rum, 4 eggs. Grease and flower tube pan. Sprinkle nuts on bottom. Beat other ingredients till well blended. Bake one hour till done. Place cake on plate nut side up. Do not use serving plate. Glaze: 1/2 cup butter, 2 tbl. water, 1 cup sugar, 2 tbl. rum. Melt butter, water and sugar in sauce pan, bring to rolling boil, cook 2 minutes. Remove from heat and add rum. Spoon over warn cake. Transfer to serving plate after glaze has set. Cut cake to desired pieces to serve. ENJOY Yield: 10-12 servings

Lavender Shortbread Cookies Submitted By: Barbra Jablonski 3 c. butter 2 c. granulated sugar 1 T. vanilla extract 3/4 t. lemon extract 6 c. flour 3 T. Lavender buds 1/3 t. salt Cream together butter and sugar. Sift flour and salt. Add to butter mixture until incorporated. Add vanilla, lemon extract and lavender buds. Form dough into logs and wrap in plastic wrap. Refrigerate until firm. Slice dough into 1/2 inch thick slices. Lay on parchment-lined baking sheet. Bake at 325 degrees for 10-15 minutes or until edges are slightly golden. Serving size: 2 cookies. Yield: approximately 6 dozen cookies

Linda's Easy as Pie Pecan Cheesecake Pie Contributed By: Boynton Robson 1 - 9inch deep pie shell 4 eggs 1/2 c sugar 1 tsp vanilla 1 - 8oz pkg cream cheese - softened 1 jar Smuckers Caramel Topping 1 1/4c chopped pecans Mix until creamy 1 egg, sugar, vanilla and cream cheese. Pour into pie shell, cover with pecans In mixing bowl pour in Caramel topping, add remaining eggs one at a time beating until well mixed. Pour over pecans. Use a whisk it makes for smoother topping Bake at 325 degrees for 35-40 minutes. Yield: 8 slices

Oatmeal Nut Cookies Submitted By: Louise Earlywine 1 Â˝ cups sifted all purpose flour 1 tsp baking soda 1 tsp salt 1 cup shortening 3/4 cup granulated sugar 3/4 cup light brown, firmly packed 2 eggs 1 tsp vanilla extract 2 cups raw quick cooking oats 1 cup coarsely chopped pecans or walnuts 1. Preheat oven to 375 degrees. Lightly grease cookie sheets. 2. Sift flour with baking soda & salt, set aside. 3. In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat shortening, sugars, eggs and vanilla until light & fluffy. 4. Stir in flour mixture and oats until well combined. Stir in pecans to make a stiff batter. 5. Drop by slightly rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets. If desired, decorate each with pecan half. 6. Bake 10 - 12 minutes or until golden brown. Let stand 1 minute before removing from cookie sheets. Remove to wire rack, cool. Yield: approx. 6 dozen cookies

Persimmon Pudding Submitted By: Denise Calpin One Quart (4 cups) Persimmon Pulp (put through a Foley Food mill or Colander) 2 eggs 2 cups Sugar 6 cups Milk 3 cups Flour 1 teaspoon Baking Soda Pinch of Salt Bake Slowly stirring occasionally Serve with whipped cream. This pudding may be canned. 4 to 5 hours baking time = note from my Grandmother Bess Pressler) This recipe makes 2 - 2quart casserole dishes if yo make the whole recipe at once you will need a very large mixing bowl. It should be baked at 325 F and stirred every 15 minutes. Origin: My Grandmother's Cookbook - Favorite Recipes from Irvington Kitchen 1938 Yield: 20+

Polynesian Cookies Submitted By: Louise Earlywine 1 cup shortening 1 1/2 cup sugar 1 egg 1 can (8 1/2 oz.) crushed pineapple 3 1/2 cup flour 1 tsp. soda 1/2 tsp. salt 1/4 tsp. nutmeg 1 cup raisins 1/2 cup chopped nuts (optional) Heat oven to 400 degrees. Mix shortening, sugar and egg. Stir in pineapple (with juice) and remaining ingredients. Bake 8 to 10 minutes or until golden brown and no imprint remains when lightly touched with finger. Yield: Makes about 5 dozen cookies.

Pumpkin Bars Submitted By: Virlee Schneider 4 eggs 1 cup sugar 1 cup cooking oil 1 can (16 oz) pumpkin or fresh to equal 1 can 2 cups flour 2 tsps baking powder 2 tsps cinnamon 1/2 tsp salt 1 tsp baking soda

Icing: 1 3-ounce package cream cheese, softened 1 /2 cup butter or margarine, softened, 1 tsp vanilla, 1 to 1 & 1/2 cups sifted powdered sugar In mixer bowl, beat together eggs, sugar, oil and pumpkin till light and fluffy. Stir together flour, baking powder, cinnamon, salt, and soda. Add to pumpkin mixture and mix thoroughly. Spread batter in ungreased 15 x 10 baking pan. Bake 350 for 25-30 minutes. Cool. Sprinkle with powdered sugar or frost with Cream Cheese Icing. Cut in bars. To make icing: cream together cream cheese and butter or margarine, stir in vanilla. Add powdered sugar, a little at a time, beating well, till mixture is smooth. Yield: 2 dozen

Pumpkin or Squash Pie Submitted By: Angela Smitman 2 eggs 2 c pumpkin or squash 1 c sugar 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp ginger 1/4 tsp allspice 1/2 tsp cloves 1 1/2 cups milk Beat eggs, stir squash into eggs. Blend salt and spices with sugar, mix into squash. gradually stir in milk until well mixed. Pour into unbaked 9 inch pastry shell. Bake in hot oven (400 degrees) for 30 to 35 minutes or until knife inserted in center comes out clean. Yield: 6-8 servings

Rhubarb Crunch Submitted By: Barbra Jablonski This is my Mother's recipe and I honor her each Mother's Day by baking it with fresh rhubarb from my garden Cook together until thick: 1 c. Sugar 2 T. Cornstarch 1 c. Water Add 1 t. vanilla. Pour this thickening over 6 cups of diced, uncooked Rhubarb arranged in a buttered 9 x 13 baking dish. Combine: 1 1/4 c. flour 1 c. oatmeal 1 c. brown sugar 1/2 c. + 3 T. butter Dash Cinnamon Sprinkle over Rhubarb and sauce. Bake until golden brown and bubbling at 350 degrees. Or, 325 degrees for glass pans. Yield: Serving size 3â&#x20AC;?X2â&#x20AC;?. Serves 18

Shakertown Lemon Pie Submitted By: Janet Spencer 2 Large Lemons 4 eggs well beaten 2 c sugar Pie crust for top and bottom of pie Slice lemons as this as paper, rind and all. Combine with sugar; mix well Let stand for 2 hours or longer, preferably, blending occasionally. Add beaten eggs to lemon mixture, mix well. Turn into a 9" pie shell. Arrange lemons slices evenly Cover with top crust. Cut several slits near center. Bake 450 - for 15 minutes Reduce heat to 375 and bake for 20 minutes or until knife inserted near edge of pie comes out clean Cool before serving. Yield: 8 slices

Shortbread Pan Cookies Contributed By: Rita Hupp 2 1/4 C flour 1 t baking soda 1/2 t salt 2 sticks butter, softened 1 1/2 C sugar 1 t vanilla 2 eggs 1 C each chocolate and butterscotch chips handful of shredded coconut handful of chopped pecans Preheat oven to 375 . Combine flour, soda, and salt in a bowl. In another bowl, beat (by hand) butter, sugar, and vanilla. Beat in eggs and then incorporate flour mixture. Stir in chocolate and butterscotch chips, coconut, and pecans. Spread into ungreased 9 x 13 pan. Bake 18 minutes at 375 and then reduce heat to 350 for another 10 minutes. Cool completely in pan on wire rack and cut into squares. (Should be golden on top and firm in center when pan is shaken before cooling.) Yield: 1 Person if it's midnight and nobody sees

Swedish Harvest Apple Cake Submitted By: Barbra Jablonski 4 c. peeled and diced apples 2 eggs, beaten 2 c. sugar 2 c. sifted flour 1 t. baking powder 3/4 t. salt 2 t. cinnamon 1/2 c. canola oil 1 t. vanilla 1/2 c. chopped pecans or walnuts TOPPING: 1 1/2 c. light brown sugar 1 c. flour 3/4 c. butter, sliced Stir together apples and eggs. Add sugar. In a separate bowl, sift together flour, baking powder, salt and cinnamon. Stir into apple mixture. Then add oil, vanilla and nuts. Pour batter into a greased 9 x 13 baking pan. To make topping: stir together brown sugar and flour. Using a pastry blender, cut in butter until mixture is fine and crumbly. Sprinkle evenly over top of batter. Bake in preheated 325 degree oven about 1 hour or until tester inserted comes out clean and top is light brown. Cool in pan and cut into squares to serve. Can serve with whipped topping garnished with apple slices or with ice cream or with rum butter sauce. Yield: Serving size 3â&#x20AC;?x2â&#x20AC;?. Serves 18

Fish and Seafood

Clam Bake Submitted By: Angela Smitman 4lbs mussels 4lbs Littleneck Clams 5lbs Shrimp (30-50 count) 2lbs Prawns 24 whole ears corn - husk removed - keep for cooking 5-10lbs new red potatoes 2-3 bottles of white wine Old Bay Seasoning (to taste) 10-15 lbs fresh seaweed - find a good fish monger they can help you with this ingredient Sometimes we add in Alaskan King Crab legs or Lobster tails... market price depending. Layer the above ingredients 1/2 the seawood goes in first Stand the ears of corn around the edges of the pot then add Potatoes and seasoning Mussels and Clams and more seasoning Shrimp and Prawns and more seasoning Remaining seaweed. Now pour in the bottles of wine and we like to top it with the corn husks, or you may use wet burlap, but personally the corn husks smell better while cooking. Place this pot on the bed of very hot coals. Make sure that you have enough fire to keep this pot cooking for up to 45 minutes. Stand back and let it come to a boil. As the pot begins to steam you can carefully check the progress and make sure that it has begun boiling and cooking by poking into the pot and smelling and listening. When it smells incredible, you are finished. Carefully remove the pot, pull off the corn husks. Now dump the pot onto a table lined with newspaper. It is best to do this outside so the juices and liquid have someplace to flow. Hand dinner guests plates and encourage them to dig in. Serve with lots of melted butter on the side. Yield: 25+

Easy Shrimp Creole Submitted By: Angela Smitman 1/2 c Green Pepper - chopped 1 medium onion - chopped 1/4 c water Boil and simmer until tender 1 - 28oz can whole tomatoes 1/4 tsp Rosemary 1 clove garlic - chopped 1/4 tsp Paprika 1/4 tsp Pepper 1/4 tsp Cayenne Pepper 1 pkg Uncle Bens long grain wild rice 1-2#'s shrimp - peeled, deveined and cooked 1 1/2 cup water After first two ingredients have cooked till tender. Add remaining ingredients, EXCEPT SHRIMP. Bring to boil, reduce heat, simmer till rice is cooked. Add shrimp and simmer till heated through. You may add additional spices if like yours spicier. This recipe was shared with me by a dear friend, Rick Mummey a former disc jockey in Lafayette, IN Yield: 6-8 servings

Potato and Double-Horseradish Salmon Submitted By: Cindi Scheib 1/4 cup Dijon mustard 3 tablespoons prepared horseradish 1 1/2 teaspoons chopped fresh thyme 1 teaspoon wasabi powder (dried Japanese horseradish) 8 (6-ounce) skinless salmon fillets 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup instant potato flakes Cooking spray Preheat oven to 400Â°. Combine first 4 ingredients in a small bowl. Sprinkle salmon evenly with salt and pepper; brush both sides of salmon with mustard mixture. Prepare the salmon, through Step 3, up to one day ahead. Bake just before serving. Place potato flakes in a shallow dish; dredge salmon in potato flakes. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Lightly spray salmon with cooking spray. Add salmon to pan; cook 2 minutes on each side or until golden. Wrap handle of skillet with foil. Bake at 400Â° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve immediately. Yield: Serves 8

TRADER JOE'S TUNA SALAD Submitted By: Lane Judkins I LOVE this recipe - the capers make it! You can use tuna in water, drained and add enough olive oil to wet. 1 can tuna in oil juice of two lemons black pepper garlic powder basil flakes 1 Tbsp capers 1/4 c finely diced onion Blend all and serve on a hearty cracker. Yield: 2 People

Jams, Jellies, and Relishes

Freezer Pickles Submitted By: Rita Hupp 7 C cucumbers, sliced thin 1 C onions, sliced thin 1 C sweet banana peppers, sliced thin 2 1/2 C sugar 2 T salt Mix and pour over cucumbers in covered glass bowl. Let stand 8 hours, stirring every hour or so. Put into containers of choice and freeze. Yield: Makes about a quart

Herbed Oven-Dried Tomatoes Recipe Submitted By: Cindi Scheib • • • • • • • • •

2 pounds (1 kg) ripe Roma (plum) tomatoes, halved 4 Tablespoons sea salt Freshly ground pepper 1 Tablespoon dried marjoram 1 Tablespoon dried basil Bay leaves Black peppercorns 2 cloves garlic, cut into slivers Extra virgin olive oil

Scoop out the tomato seeds with your fingers, and discard, leaving the fibrous tissue intact. Place the halves, cut side up, on a baking sheet lined with parchment paper. Sprinkle with the salt, pepper, marjoram, and basil. Place the tray in a preheated oven at 210 degrees F. (100 degrees C.) for 12 hours. If the tomatoes are drying out too quickly, leave the oven door slightly ajar. When the tomatoes are dry and have cooled, pack them into a sterlized jar. Add a bay leaf, a few peppercorns, and some garlic slivers, cover with olive oil, and seal. Store in refrigerator up to three months. Yield: one 4-cup jar

Hot Pepper Jelly Submitted By: Angela Smitman 3/4 cup chopped green bell pepper 1/4 cup chopped fresh hot pepper 1 1/2 cups apple cider vinegar 6 cups sugar 4 ounces pectin (recommend Certo) 4 drops green food coloring 6 - 1/2 pint canning jars with lids Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a boil. Remove from heat; add pectin and food coloring. Pour into sterilized jars and seal following sterilization guidelines and proper canning procedures. What do you do with Hot Pepper Jelly? We serve it on top of cream cheese spread on a cracker. It goes great alongside lamb and pork. Remember the hotter the peppers the hotter the jelly. I have used habanero and scotch bonnets, love the way the red of these peppers shows up in the green Yield: Yields 6 1/2 pint canning jars

Kahlua Crystallized Nuts Submitted By: Angela Smitman 3 cups shelled whole nuts (almonds, pecans, walnuts) 3/4 cup sugar 1/2 cup Kahlua (coffee liqueur) 1 Tablespoon butter Place nuts in shallow pan and roast for 20 min at 300 degrees - stir once 1/2 way through Turn into a lightly buttered hot metal bowl or large sauce pan. In a separate 1 qt sauce pan combine remaining ingredients and bring to a boil stirring until sugar dissolves. Insert a candy thermometer; bring to a hard crack stage (300F). Pour over the toasted nuts, stir with a buttered metal spoon to coat evenly. Spread in a single layer on a buttered jelly roll pan Cool - separate into small chunks - Store in airtight container Yield: Approx 5 cup

Oven-Dried Tomatoes Submitted By: Cindi Scheib 5 pounds (2.5 kg) Roma (oval) tomatoes Fine sea salt Preheat oven to 200 degrees F. (100 degrees C.; gas mark 1), or the lowest setting possible. Remove the oven racks. Trim and discard the stem ends of the tomatoes. Halve each tomato lengthwise. Arrange the tomatoes, cut side up, side by side and crosswise on cake racks set on the oven racks. Do not allow the tomatoes to touch one another. Sprinkle lightly with salt. Place in the oven and bake until the tomatoes are shriveled and feel dry, anywhere from 6 to 12 hours. Check the tomatoes from time to time: They should remain rather flexible, not at all brittle. Once dried, remove the tomatoes from the oven and allow them to thoroughly cool on cake racks. (Smaller tomatoes will dry more quickly than larger ones. Remove each tomato from the oven as it is dried.) Transfer the tomatoes to zipper-lock bags. The tomatoes will last indefinitely. Yield: multiple

Roasted Garlic Cloves in Olive Oil Submitted By: Victoria Wesseler 30 large cloves of garlic, peeled Â˝ cup extra virgin olive oil Preheat the oven to 325 degrees F. Place the peeled garlic cloves in a 2 cup oven safe dish and pour the oil over them. Cover the top of the dish with a doubled piece of aluminum foil and press it snuggly around the perimeter of the dish. Place the dish on a baking tray (this just makes it easier to get it in and out of the oven) and place in the oven. Bake for one hour. Remove the tray/dish from the oven and let cool completely before removing the foil. Store the oil and cloves in a glass container with non-reactive lid in the refrigerator. Will keep for 5 days Yield: 1 cup

Tomato Jam Submitted By: Lane Judkins 1 Tbsp olive oil 1 finely chopped onion 1 garlic clove, minced 2 14 oz cans diced tomatoes in juice OR 4 c peeled diced fresh tomatoes 1 Tbsp sugar, more to taste 1/2 tsp thyme 1/2 tsp salt 1/4 tsp pepper Heat onion & garlic in oil until soft & translucent. Add remaining ingredients. Cook med-high & stir while reducing to about 2 1/4 c. Cool. Use for Bruschetta, toss w/ pasta or vegatables. Experiment by adding additional chopped fresh herbs such as basil. Store in jar in refrigerator and use within 2 weeks or freeze for later use. Yield: N/A

Meats and Poultry

Asian Style Orange Chicken Roasted Under a Brick Submitted By: Angela Smitman 2 Oranges 1 Lime 2 Scallions, crushed with the flat side of a large knife 3 garlic cloves, crushed with the flat side of a large knife ¼ Cup soy sauce ¼ Cup Rice-Wine Vinegar ¼ Cup Honey 1 Whole chicken Olive oil or vegetable oil Using a vegetable peeler, peel strips of zest from the oranges and the lime, place in a large Ziploc bag. Juice zested oranges and limes into the bag. Add the scallions, garlic, soy sauce, Rice wine vinegar and honey. Seal; shake to combine. Using kitchen/poultry shears, cut along the backbone of the chicken and remove the backbone. Add the chicken to the bag, shake to coat the chicken with the marinade. Refrigerate, turning occasionally, at least 2 hours or up to 12 hours. Preheat oven to 425 degrees. Heat a 12-inch cast-iron skillet or a roasting pan 10 minutes in oven. Remove chicken from marinade, discard marinade. Rub breast with oil. Flatten chicken, and place it breast side down, in skillet. Top with a foil wrapped brick*. Roast chicken 40 minutes. Remove skillet from oven; remove brick. Pour a small amount of water into the skillet; swirl to help loosen skin from bottom. Turn chicken over. Baste with pan juices; roast until an instantread thermometer inserted into thickest part of thigh registers 165 degrees, juices run clear, and skin is crisp, about 5 minutes. Let chicken stand 10 minutes before serving. * If you do not have a brick, a heavy oven proof skillet wrapped in foil will do just fine. If using a brick, wash and dry it then wrap it with foil. Yield: 6-8 servings

BBQ Pulled Pork Submitted By: Rita Hupp 1 pork butt or shoulder, 4-5 lb 1/2 C onion, chopped 2 T butter or vegetable oil 3/4 C water or beef broth 3/4 C ketchup or chili sauce 1/2 C cider vinegar 1/8 t ground clove 1/8 t pepper 3 T brown sugar 1 T Worcestershire 3/4 t oregano 3/4 t paprika 1/2 t garlic powder 1/2 t salt 1/4 t dry mustard Put the pork in a crockpot with a little water in the bottom. You can pour a bit of extra tomato sauce, ketchup, or chili sauce (about 1/4 cup) over the top is you like, but it's not necessary. Cook on low for at least 6 hours, cool, remove the fat, and then pull the pork and set aside. Sauce: Heat butter or oil in a skillet over low heat and sautĂŠ the onion until tender. Mix in remaining ingredients and simmer for 15 min. Cool a bit and pour over pulled pork. If you prefer to roast pork in the oven, cook at 325 for 20-25 min/lb. Baste the meat with the BBQ sauce several times during the last 30-45 min of roasting time. Yield: Serves 4 Persons

Buttermilk Baked Chicken Submitted By: Angela Smitman 2 c buttermilk Juice of 1/2 lemon 1 Tbsp Hot Sauce 1/2 yellow onion, sliced 5 sprigs of fresh Thyme 3 cloves garlic, smashed Salt and Pepper to taste 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry *** I have also used skinless boneless chicken breasts*** 2 C crushed corn flakes 3/4 C grated Parmesan Cheese 2 tsp chopped Fresh Thyme Preheat oven to 400 degrees Fit a baking sheet with a wire rack and spray with nonstick cooking spray. Mix together buttermilk, lemon juice, hot sauces, onion, garlic, salt and pepper in a large bowl. Add chicken and coat with mixture. Cover and refrigerate 3hours or up to 12 hours. Mix corn flakes, Parmesan cheese and thyme together. Season with Salt and Pepper. Remove chicken from marinade, letting the excess drip off, and dredge through the corn flake mixture, pressing to help it adhere. **it sticks better to the boneless breasts** Place chicken on wire rack-fitted trays and bake for 45 minutes until golden and crisp ***shorten cooking time when using boneless** Yield: 8-12 persons

Calzone Pork Chops Submitted By: Angela Smitman 4 thick cut boneless Loin Pork Chops (3/4" to 1") 8 basil leaves - fresh 2 oz sliced pepperoni 2 oz sliced smoked ham or prosciutto 2 oz sliced provolone cheese 8 fresh sage leaves 2 T olive oil Coarse salt and black pepper Cut deep pockets in the side of the pork shops. stuff the chop with 2 basil leave, 1/4 of the pepperoni, prosciutto and cheese. Pin the pocket shut with 2 oiled toothpicks Season on both sides with salt and pepper. Arrange the cops in a baking dish placing a sage leaf under and on top of each chop. Set up grill, let chops marinate until grill is ready. Drizzle oil over chops patting it all over the chop. Cook until meat is thoroughly cooked internal temp 160F - 4 to 7 minutes per side. Transfer the chops to platter and let rest 3 minutes before serving. Remove toothpicks before serving.. Yield: 4 Person

Cranberry Pork Roast Submitted By: Debra Boyer 2 lb. 2 T. 2 T. 1 t. 1 t. 1 t. 1 T. Âź c. 2 T.

pork roast, boneless dried cranberries chopped onion salt paprika crushed peppercorns dried rosemary jellied cranberry plum sauce

Make thin pocket lengthwise in roast. Stuff cranberries and onion in pocket. (A sprig of fresh rosemary may also be inserted in place of dried rosemary.) 2. Blend seasonings and rub on roast. 3. Cook roast uncovered at 350 degrees for 45 minutes. 4. Combine cranberry gel and plum sauce over low heat. Glaze roast. 5. Cover roast and bake for another 45 minutes or until internal temperature reaches 150 degrees Yield: 6-8 servings

Italian Beef Submitted By: Rita Hupp Rump roast or similar cut, 4-5 lb 3 garlic cloves, cut into thin slivers 1 can beef broth 1/4 C sun-dried tomatoes, in oil 1/4 C roasted red peppers, jarred 1 small onion, sliced thin, cut in quarters Rub: 1 T each salt, pepper, red pepper flakes 3 T oregano Insert knife about 1/2" deep into roast about 1 1/2" apart all over. Insert garlic slivers. Pound rub all over meat. Place roast in Crockpot and place onions, peppers, and tomatoes on top. Pour in beef broth. Cook on low for at least 6 hours until tender. Lift out roast and cool before pulling. Mix with sauce left in pot, adjusting amount of liquid so that it's not soupy. Can also be cooked in pressure cooker for about 1 1/2 hr and then transferred to oven at 325 for about 2 hours before pulling and replacing back into sauce. Serve on any semi-hard rolls (panini rolls from Kroger are really good). Yield: Serves 4-6 Persons

Loyce's Sweet and Sour Meatballs Submitted By: Angela Smitman My dear friend Loyce Stultz shared this recipe with me, she said her family has been enjoying this recipe since 1970. We serve them on sandwich rolls, as well as using them as an appetizer. 4 lbs ground chuck, add 4 tsp Lawry’s salt and tsp accent and pepper. Take 4 oz cornflake crumbs (1/2 cup) and add 1 TB baking powder. Beat 4 eggs with ¾ -1 cup cold water. Mix and add 2 large grated onions. Make into meatballs. Brown them in oil and place them in roaster. To save time, I just buy the frozen bagged meatballs from Meijer or Sam's Club Pour over them: 2-#2 ½ cans tomatoes 2 cans tomato sauce (small) 1 big can tomato puree 2 cups packed brown sugar Juice of 4 lemons 3 tsp salt 1 large head shredded cabbage (I use the shredded slaw mixes in the produce aisle) Bake meat balls and sauce at 350 degrees COVERED for 2-2 ½ hours. Remove cover and bake until glazed. Can be frozen. I typically use a disposable pan, the glaze can be difficult to scrub from a baking dish. Yield: approximately 250 meatballs

Pecan Crusted Pork Tenderloin with Honey Glazed Carrots Written By: Victoria Wesseler 6 T bread crumbs 3 t chopped pecans 1 lb pork tenderloin Salt and pepper 3 t olive oil 2 t honey mustard 1 lb thick carrot slices 1 t melted unsalt butter 1 t local honey 1 t chopped thyme Fresh thyme sprigs for garnish 450 degrees Mix the breadcrumbs and pecans and set aside. Season pork on all sides lightly with salt and pepper. Sear the pork in the oil until well browned 5-7 min. Transfer to a plate to cool for about 5 minutes. Spread the pork with mustard, press the breadcrumb-pecan mixture on top of the mustard. Place the pork back into the skillet. Toss the carrots/t of oil and place on foil lined baking sheet. Roast for 15-20 minutes/to 155 degrees. Let it rest for 5 minutes before slicing. Blend the honey and butter in a heatproof bowl. Remove the carrots from the oven after 20 minutes and place in the bowl with the butter-honey mixture and add the thyme. Toss gently to coat the carrots with the honey-butter mixture. Slice the pork on the diagonal and fan the slices on a serving platter. Surround the pork with the glazed carrots. Garnish with the thyme sprigs. Yield: Serves 4 Persons

Pasta and Sauces

Baked Spaghetti Submitted By: Denise Calpin 1 lb Bacon - cut into small pieces 1 large onion - chopped 1 lb Spaghetti - cooked al dente 1 large can tomatoes 1 small can tomatoes Cut bacon into smallish pieces (using scissors is easiest) and fry together with chopped onion in a skillet. Do not drain unless there is an excess of bacon grease. Cook pasata until not quite done, and drain. Put the bacon/onion mixture, pasta, and undrained tomatoes into a roaster or other large baking dish and cover and bake at 350 F oven for at least 45 minutes to an hour. Yield: 6-8 servings

Chicken Spinach Lasagna Submitted By: Cindi Scheib 2 cups shredded mozzarella cheese 2 cans (10 3/4 ounces each) cream of mushroom soup 1 1/2 cups milk 1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed to remove water 1 egg 2 cups ricotta cheese 12 lasagna noodles, cooked and drained 2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken) Parmesan cheese Reserve 1/2 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside. In another medium bowl, combine spinach, egg and ricotta; mix well. In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture. Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, T op with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese. Bake at 350Â° for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving. Yield: 6-8 Persons

Courting Clam Spaghetti Sauce Submitted By: Rita Hupp 2 cans minced clams, drain (save liquid) 1 8-oz block Philly cream cheese, broken into 1/2" pieces 2 T butter 3 cloves garlic, minced S&P to taste 1 lb linguini Put on pasta water to boil. SautĂŠ garlic in butter at low heat in large skillet with sides until translucent. Add clams and continue sautĂŠing for a few more minutes. Add cream cheese and stir on and off until totally melted and heated through (avoid simmering). Add reserved clam liquid as needed to produce consistency you like (it will thicken a great deal as it cools). Season to taste and serve over cooked linguini. You can substitute Neufchatel cheese to cut calories but stick with the butter and don't substitute low-fat cream cheese. Serve with a great mixed green salad, garlic bread, and white wine. Call the preacher. Yield: 2 Persons with Lusty Appetites

Pesto Genovese Submitted By: Debra Boyer 3 c. Fresh Basil Leaves, loosely packed 1 c. Fresh Parsley Leaves, loosely packed (about 10 stalks) 2 or 3 Garlic Cloves (or more), 1t. to 1T. Butter, depending on the skillet ½ c. Nuts (walnuts, pine nuts, blanched or slivered almonds, any combo (I use walnuts with pine nuts) Pinch of Red Pepper Flakes or 1 to 2 small Hot Pepper, minced ½ c. Olive Oil (approximately) If serving immediately: 2 T. Soft Butter ½ c. Romano or Parmesan Cheese, grated 1. Chop basil and parsley very fine in food processor. Empty into bowl, set aside. 2. Mince garlic in food processor and leave there. 3. Melt butter in skillet, add nuts and toast a few minutes. Add to food processor along with peppers. Process until finely minced. 4. Add basil-parsley mixture to processor. Slowly add olive oil while processing until very smooth. 5. If serving, add butter and cheese along with ½ c. of pasta water. 6. If freezing, do not add butter, cheese and water. Place in ice cube tray and freeze overnight. Remove to freezer bag. 3 cubes = ½ cup. One cube is perfect for one serving. Thaw; add a little bit of butter, cheese and pasta water. Stir, then toss with pasta and enjoy! Yield: Makes enough for 1 lb. of pasta or yield

Stuffed Spinach Manicotti Submitted By: Pat Irwin 1 lb Italian sausage 1/2 - 1 lb ground beef 1 32-oz jar spaghetti sauce, any flavor 1 cup small-curd cottage cheese 2 cups shredded mozzarella cheese, divided 1 can spinach, drained well 1/2 - 3/4 cup Parmesean cheese 1 small onion, chopped fine 2 - 3 cloves garlic, chopped fine 1 box manicotti shells, uncooked. Fry sausage, hamburger, onion, garlic (and option veggies) until meat is no longer pink and onion is tender. Drain well (don't let the garlic escape!) Cool. Line a Dutch oven with heavy-duty foil (if cooking outdoors), and spray foil with cooking spray.. If cooking in the oven, coat a glass baking dish (9" x 13") with cooking spray. Combine meat mixture, spinach, cottage cheese and one cup of mozzarella cheese. A little Parmesean can be added to taste. Using your hands, or a pastry bag w/large opening, or spoons, carefully fill the uncooked manicotti shells. In the bottom of the Dutch oven/baking dish, spread 1/2 - 3/4 cup spaghetti sauce. Lay manicotti on top of sauce; manicotti can be layered 2deep in a Dutch oven; in a glass dish, one layer works better. Spread any remaining meat mixture evenly over the top of the manicotti; cover evenly with remaining spaghetti sauce. Mix remaining cheeses and spread evenly over the top. If using a baking dish, cover with foil. If using a glass dish, bake at 375 degrees for 45 minutes, or until manicotti is tender. (We learned, through trial and error, that manicotti works better if filled before cooking; it will soften as it absorbs liquid during baking.) If fixing in a 12" cast iron Dutch oven, place around 7 - 8 charcoal briquets on an old cookie sheet; place the Dutch oven over the briquets, and add another 7 or 8 to the lid. Use a lid-lifter, or the back of a claw hammer, to check for doneness after about 45 minutes. Add more charcoal if the temperature outdoors is cool, or the wind is high. Yield: 6-8 servings

Salads and Dressings

Asian Asparagus Salad with Pecans Submitted By: Cindi Scheib 2 pounds fresh asparagus, trimmed 1/4 cup rice vinegar 1/4 cup soy sauce 2 tablespoons vegetable oil 2 teaspoons sugar salt and pepper to taste 1/2 cup chopped pecans 1 tablespoon chopped green onions 1.

Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water. 2. In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.

Yield: Serves 6 Persons

Aunt Madeline's Cabbage Slaw Submitted By: Jan Mernone 1 head of green cabbage, shredded 2 c. carrots, shredded 1 large onion, chopped 1 large green pepper, chopped 1 large red pepper, chopped 1 c. sugar 3/4 c. vinegar 1 1/2 t. salt 1 1/2 t. celery seed 1 /2 t. mustard seed Mix together sugar, vinegar, salt and 2 kinds of seeds, heat to melt the sugar then cool. Pour this cooled mixture over vegetables. Mix. Cover and store in refrigerator for 24 hours. Will keep for a week. Yield: Serves 10-15 Persons

Celery Seed Dressing Submitted By: Jan Mernone 1 T. grated onion (fresh green onion chopped is best) 3/8 c. white sugar 1/2 t. dry mustard 1/2 t. salt 1/8 t. pepper 1/2 t. celery seed 1/2 c. salad oil 1/4 c. vinegar Blend together all ingredients using a blender, adding scallion tops or chives and or parsley in also. Keep in refrigerator. Shake well before using. Yield: 8-10 Persons

Copper Penny Carrot Salad Submitted By: Rita Hupp 4 Cups carrots, sliced (easiest if you use baby carrots) 1 med purple onion, chopped 1 green pepper, chopped 1 can tomato soup 1 Cup Splenda or sugar 1/2 Cup olive or canola oil 3/4 Cup red wine vinegar 1 tsp yellow mustard 1 tsp each salt and pepper Blanch carrots until al dente in microwave. Cool and mix with other ingredients. Chill for 12 hrs before serving. Yield: Serves 4

Curried Chicken Salad Submitted By: Rita Hupp 3 chicken breasts (or 1 whole chicken), boiled 1 1/2 C green seedless grapes, halved 1 can pineapple tidbits in own juice 1/2 C sliced almonds 2-3 T curry powder 1/2 C mayonaise Cool chicken and pull into small pieces. Add grapes and almonds and mix. Add curry to mayo and mix before adding to chicken mixture. Add pineapples and a little of the juice to taste. (The sweetness of the fruits mixes with the curry to yield a very unusual taste that doesn't really taste like curry for some reason.) Serve on Triscuits or in tomatoes sliced almost through in quarters on lettuce. Yield: Serves 4

Michelle's Salad Submitted By: Virlee Schneider 1 Romaine large head 1 can Chick peas rinsed 1 can Corn rinsed 1 Red Onion chop fine 2 tbls Red wine vinegar 2 tbls EV olive oil 2 tbls fresh Lime juice 1 tbls Mint chop fine 2 cups halved Green grapes 1-2 cups/halved Cherry tomatoes 1 Cucumber diced 1 c Feta cheese 1/2 c Pine nuts Basil/fresh Toss all ingredients together in a large bowl. You do not have to use all ingredients. Make adjustments according to your taste. Yield: Serves 10-15 Persons

Rhubarb Salad Submitted By: Judy Martin 1-1/2 Cup Rhubarb (cut into pieces) Cover with water, dash of salt and 3/4 cup Sugar 6 oz pkg strawberry jello 1 can crushed pineapple 1/2 cup Nuts Cook Rhubarb till tender. Then dissolve one box 6oz of strawberry jello in mixture, add 1 1/2 cup water and 1 can crushed pineapple (juice and all) Add nuts. Chill. Just use the 1 pan for everything. Fills one 8x12 pan. Yield: 10-12 servings

Strawberry Spinach Salad Submitted By: Barbra Jablonski 8 cups of cleaned and patted dry fresh Spinach 2 cups of cleaned, sliced and patted dry Strawberries 1 cup chopped pecans or walnuts toasted with cinnamon & sugar Your favorite Balsamic Vinegarette Salad Dressing, such as this one: 1/4 cup balsamic vinegar 2 teaspoons dark brown sugar 1/2 teaspoon cinnamon 1 tablespoon chopped garlic 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 c. Olive Oil Toss Spinach with fresh Strawberries. Top with toasted nuts. Serve with Balsamic Vinegarette Salad Dressing on the side. The brown sugar and cinnamon in the dressing nicely complements this sweet spring fresh salad. NOTE: Can also add onions to

this spinach salad.

Yield: 6-8 servings

Tabouli Submitted By: Marshall Gibson 1 cup Bulgur Wheat 1 Bunch - Green Onions or 1 good size onion 1 Bunch - Parsley 1 Bunch - Mint 3 Tomatoes, large 4 Lemons (can sub a lime for one lemon) 1/2 cup Olive Oil Salt and Pepper to taste In a good size bowl pour a cup of very hot water over the Bulgur Wheat and let it stand until the water has been absorbed by the wheat. Meanwhile chop Onions, ,Parsley and Mint pretty small to fine. Add the Onion, Parsley and Mint to the Wheat Squeeze as much juice from the Lemons as you can. Mix the squeezed Lemon juice and Olive Oil Mix the liquids into the wheat mixture. Stir well. Let the salad stand for an hour or so to let the flavors blend Serve with pride, this is a great dish to take to a party. Let folks take what they want, you won't take much home. Yield: 10-12 servings

Tomato Sumac Salad Submitted By: Angela Smitman 8 oz crumbled Feta Cheese 1 tsp Sumac 2 cups Tomato chopped 1 Green pepper chopped 2 cups cucumber chopped Olive Oil Red Wine Vinegar Sumac can be found in the Asian grocery in the African spice aisle. Well worth looking for, and adding to other dishes too. This is super easy summer salad. Chop vegetables, combine with Cheese and Sumac. Add EVOO and Vinegar, small amounts to help the cheese and sumac coat the vegetables. Chill and serve. Yield: 6-8 servings

Warm Asparagus Spinach Salad Submitted By: Angela Smitman 1-1/2 lbs fresh asparagus, trimmed, and cut into 1" pieces 2 Tablespoons plus 1/2 cup Olive Oil (divided) 1/4 tsp salt - I use a coarse sea salt 1 lb uncooked penne or medium tube pasta 3/4 cup chopped green onions 6 Tablespoons white whine vinegar 2 Tablespoons soy sauce 1 package (6 ounces) fresh baby spinach (I've used large packages, gives more green and less pasta) 1 cup coarsely chopped cashews (optional) 1/2 cup shredded/grated Parmesan Cheese (any coarsely grated hard cheese mix works well) Place asparagus in a 13 x 9 x 2 baking dish. Drizzle with 2 Tblsp olive oil, sprinkle with salt and Bake uncovered at 400 for 20-25 minutes. Stirring every 10 minutes. Meanwhile cook pasta, al dente is best. Drain and set aside. For dressing, combine the onions, vinegar and soy sauce in a blender of or food processor. While processing, gradually add the remaining olive oil in a steady stream. In a large bowl, combine pasta, spinach and asparagus. Drizzle with dressing, toss to coat. Sprinkle with cashews and cheese. Serve immediately, best served warm. Yield: 14-16 servings

Soups and Stews

African Peanut Stew Submitted By: Debra Boyer 3 garlic cloves or 1 T. of minced garlic 2 c. loosely packed fresh cilantro leaves and stems 1 can (28 oz.) diced tomatoes or 2 cans 14 oz., with juice ½ c. creamy or chunky peanut butter 2 t. ground cumin ½ t. ground cinnamon ¼ t. ground red pepper (cayenne) ¾ t. salt 1 c. water 3 lb. sweet potatoes (4 medium), peeled and cut into 2-inch chunks 1 can (15 to 19 oz.) garbanzo beans (chickpeas), rinsed and drained 1 package (16 oz.) frozen or fresh whole or cut green beans. 1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter and seasonings until pureed. 2. Into 4½- to 6-quart slow cooker bowl, pour peanut butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender 3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew. Each serving: About 495 calories, 16 g protein, 83 g carbohydrate, 13 g total fat (3 g saturated), 12 g fiber, 0 mg cholesterol, 1,105 mg sodium. This vegan stew is good served over couscous or rice. This recipe only uses ½ bunch of cilantro. To use the other half, put in the food processor with 1 c. of water from the recipe, freeze in ice cube tray, then store in Ziploc for the next time you make the stew. Then, just put the cubes in the crockpot and don’t add the 1 c. water. Yield: 6-8 servings

Butternut Squash Soup Submitted By: Rita Hupp 2 med butternut squash, seeded and cubed 2 leeks, white parts only, chopped 1 med onion, chopped 2 cloves garlic, minced 1 carrot, cut in half lengthwise and sliced 2 14-oz cans chicken stock 3 T butter 1 C heavy cream 1 1/2 t salt 1 t pepper, preferably white 1/8 t ground ginger Cut ends off squash and cut in half (not lengthwise, peel and cube. Place in stock pot, cover with water, cover, and boil until tender (like you would for mashed potatoes). While squash cooks, melt butter in pan and saute leeks, onion, carrot, and garlic until tender and transparent. Drain squash and return to pot. Add sautĂŠed mixture and chicken stock and gook for 10 min. over med heat. Puree mixture in blender or food processor with lid on until very smooth. Return mixture to pot and add cream and seasonings to taste. Once cream has been added, do not allow to boil. Yield: 6-8 Persons

Smokin Pumpkin Corn Chowder Submitted By: Angela Smitman 2 cups onion, diced 2 cups green pepper, destemmed, deseeded, and diced 2 cups red or orange pepper, destemmed, deseeded, and diced 1/3 cup jalapeno pepper, destemmed, deseeded, and diced 2 T. safflower oil 4 cups pumpkin (or butternut squash), peeled, deseeded, and cut into 1/2inch cubes 2 T. garlic, minced 4 cups water or vegetable stock 1 lb. cut corn (fresh or frozen) 1/3 cup Red Chile Sauce 1 T. chili powder 1 t. ground cumin 1/2 t. salt 1/4 t. freshly ground black pepper 1 cup soy milk, rice milk, or other non-dairy milk of choice 1/3 cup freshly chopped cilantro 1/4 cup freshly chopped parsley In a large pot, sautĂŠ the onion and all of the peppers in the safflower oil for 5 minutes to soften. Add the pumpkin and garlic and sautĂŠ for an additional 5 minutes stirring often. Add the water and bring the mixture to a boil. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes or until the pumpkin is just tender. In a food processor or blender, place 3/4 cups of the cut corn, add 1 cup of the cooking liquid from the pot, and process to form a chunky puree. Add the pureed mixture, the remaining corn, Red Chile Sauce, chili powder, cumin, salt, and pepper to the pot, and simmer the soup an additional 5 minutes to allow the flavors to blend. Add the remaining ingredients and stir well to combine. Taste and adjust seasonings as needed. Yield: Yields 2 1/2 quarts

Tortellini Soup Submitted By: Boynton Robson 1 lb. Italian sausage 3 zucchini cubed, 1 green pepper- chopped 1 garlic clove- minced, 1 tsp. oregano, 1/4 cup onion- chopped, 4 cups chicken broth, 1 {28-1/2 oz} can Italian tomatoes, 1 {6 oz} can tomato paste, 1 {8 oz} can tomato sauce, 1 lb. frozen Tortellini. Parmesan Cheese for Garnish In large pot, saute the sausage, zucchini, green pepper, oregano, onion and garlic, until sausage is cooked, stir to separate the meat. Add remaining ingredients and bring to boil. Simmer 10 - 15 minutes. Serve with freshly grated Parmesan cheese. Yield: Serves 8 hungry people

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Tortellini Soup Italian Style Submitted By: Candice Dooley 1 pound freshly ground Italian sausage 1 sweet onion, chopped 2 cloves garlic, chopped 6 cups beef broth or stock 14 ounces canned diced tomatoes 1 cup tomato sauce 1 small yellow zucchini, sliced 1 small green zucchini, sliced 1 sweet green pepper, chopped 2 small carrots, chopped 1/3 cup red wine(optional) 1 teaspoon ground oregano 1 tablespoon crushed sweet basil 16 ounces frozen cheese tortellini Salt and pepper to taste Garnish: freshly grated parmesan cheese Directions: In heavy skillet, over medium heat, brown sausage. Set aside browned meat. In same skillet, brown onion and garlic until soft and lightly golden brown In the soup pot, add beef broth, browned sausage, tomatoes, tomato sauce, zucchini, carrot, green pepper, and wine (if using). Cover and simmer 40 minutes. Turn heat to medium, add seasonings, and tortellini. Cook 10 to 15 minutes. Season to taste. Serve hot and garnish with cheese, if desired. Recipe can be halved. Yield: 8 servings

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Vegetable Soup Submitted By: Teresa McCurry 1 tablespoon diced garlic 1/4 cup diced onions 2 tablespoons olive oil Small can chicken broth Large can of tomato sauce Cans Beans (snap/Shellie/lima/butter) 2 cans Carrots (sliced/diced) 2 cans Peas 2 cans Corn 2 cans Irish potatoes, chopped 2 tablespoons Barley *optional: Cabbage, cut in small wedge In large (5 quart) pot, sautĂŠ garlic and onion in olive oil till tender. Add chicken broth and tomato sauce, stir well. Add salt and pepper to taste along with vegetables of your choice and cook on medium heat for 1 hour. If using fresh vegetables, allow additional 1/2 hour for simmering. Yield: Serves 4

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Wild and Wonderful Mushroom Soup Submitted By: Rita Hupp 1 lb mixed mushrooms (shitake, Portobello, porcini) 1 T extra virgin olive oil 1 stick + 1 T unsalted butter, divided 1 C yellow onions, chopped 1 carrot, chopped 1 - 2 t minced thyme leaves, preferably fresh, divided S&P to taste 2 leeks, white and light green parts , chopped 1/4 flour 1 C dry white wine or 1/4 C brandy (preferably brandy) 1 C half & half 1 C heavy cream 1/2 C minced parsley, preferably fresh Clean mushrooms by wiping with a damp paper towel. Chop stems and slice mushroom caps 1/4" thick. Hydrate the porcini's, if using, in sufficient water to cover and reserve the water (can use later). Heat the EVOO and 1 T of butter in a large pot and add stems, onion, carrot, and half the thyme, 1 t salt, and 1/2 t pepper and cook over med-low heat for 10 to 15 min until vegetables are soft. Add 6 C water, bring to a boil, reduce heat, and simmer uncovered for 30 min. Strain, reserving the liquid (should have about 4 1/2 C ). If not, add the reserved porcini liquid. In another large pot, heat the remaining stick of butter and add the leeks. Cook over low heat for 15-20 min until beginning to brown. Add caps and cook for 10 min until tender. Add flour and cook for 1 min. Add brandy (or wine) and stir for another min. Add mushroom stock, rest of thyme, 1 1/2 t salt, and 1 t pepper and bring to a boil. Reduce heat and simmer for 15 min. Add the half and half, cream, parsley, and S&P to taste and heat through but do not allow to boil. Yield: 4 Persons

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Baked Asparagus Submitted By: Jean McCorkhill 1 lb. asparagus 1/4 c. butter 1 tsp. garlic salt Parmesan cheese Preheat oven to 400 degrees. Wash and pat dry asparagus. Cut off woody ends. Mix butter and garlic and rub on asparagus. Lay flat on cookie sheet. Bake 15 minutes. Remove and sprinkle parmesan over asparagus and bake an additional 5 minutes. Enjoy! Yield: Serves 4

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BBQ Green Beans Submitted By: Angela Smitman This recipe was given to me by our dear friend, Annette Graham, who was a Garfield Park Master Gardener until she moved to Arizona. She shared this wonderful dish many times at our gatherings. 6-8 slices of bacon 1 medium onion, chopped 4 - 1 lb. cans of cut green beans, drained 1 cup packed brown sugar 1 cup ketchup Cook bacon over medium heat until just crispy. Drain. Crumble when adding it to the beans. Sauté chopped onion in bacon grease until soft. Drain off excess grease. Mix all in an ungreased 2qt. baking dish. Bake uncovered for 3 hours at 250 degrees. This recipe is very forgiving. I’ve made it up the night before and put the fridge. I’ve even baked it all day at 175 degrees. I’ve added a can or 2 of green beans and put in a little more brown sugar and ketchup. I think it’s pretty fool proof - just be sure to bake it uncovered or you will have BBQ green bean soup!! Yield: 8 - 10 servings

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Golden Cauliflower and Peas Submitted By: Debra Boyer

2 T. butter 1 T. ground coriander 1 t. ground cumin 1 t. turmeric 1-1/4 c. water 1 medium head cauliflower 1 small onion 1 bay leaf 1 c. peas 1 T. tamari Melt butter in a large skillet or electric frying pan. Add coriander, cumin and turmeric, and carefully add Âź c. of the water. Stir to combine. While the spices are simmering over low heat, quickly separate the cauliflower into florets. Add immediately to the skillet. Add the remaining water and cover the cauliflower, turning the heat to medium. Chop the onion and add to the skillet along with the bay leaf. Cover the skillet and when the mixture boils, reduce heat to simmer After the cauliflower has simmered about 10 minutes and is beginning to soften, add the peas and tamari. Cover the skillet and cook an additional 5 minutes, until the cauliflower is crisptender and the peas are cooked through. Serve hot. Variation as per Debra: Add 1 small julienned carrot with the peas and Â˝ c. raisins at the end. Also, prep cauliflower before step 1 if it requires sorting and cleaning. Yield: 4 servings

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Grilled Vegetables Submitted By: Barbra Jablonski Late summer is a great time to grill using these colorful garden vegetables Combine any/all of the following vegetables cut into large bite-sized chunks: Red, Yellow, Orange and Green Peppers Zucchini Squash Yellow Squash Onions Mushroom (yes, you will probably need to purchase these!) Cherry or Grape tomatoes--whole Any other garden vegetables of your choice MARINATE: 1/4 c. olive oil 2 T. lemon juice 2 t. minced garlic 1 T. molasses (optional); could also add brown sugar or omit altogether from your herb garden (dill is my favorite + oregano)

herbs of choice

Prepare vegetables while your outdoor grill is heating. Marinate for 15 + minutes. Spray your vegetable grilling pan and toss in vegetables. Grill until tender crisp needed. Delicious accompaniment to any summer outdoor meal. Yield: Serving size 1 cup. Serves 10.

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Herbed Mashed Potatoes Submitted By: Angela Smitman

4 lbs round red or white potatoes 3 cloves garlic, minced 6 Tbsp. Butter 1 cup water 1 tsp salt 2 Tbsp. snipped fresh parsley 2 Tbsp snipped fresh chives 2 Tbsp snipped fresh oregano 2 Tbsp snipped fresh thyme 2 Tbsp snipped fresh rosemary 1/4 cup mayonnaise 1/4 cup dairy sour cream Half-and-half, light cream or milk Salt and pepper Peel potatoes, if desired, and cut up. In a Dutch oven combine potatoes, garlic, 4 Tbsp of butter, water and salt. Bring to a boil, reduce heat. Simmer, covered for 20-25 minutes or until tender. Stir in the snipped Parsley, Chives, Oregano, Thyme and Rosemary. Let stand 5 minutes. Using a potato masher, mash mixture until nearly smooth, stir in Mayonnaise and sour cream. Add enough half-n-half (approx. 1/2 cup) to desired consistency. Season to taste with salt and pepper. Melt the remaining 2 Tbsp butter and drizzle over potatoes. Sprinkle with additional herbs is desired Yield: 8-10 servings

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Potato Latkes Submitted By: Rita Hupp 6 C potatoes, grated (about 5 lbs) 3 large onions, grated 6 eggs 6 T matzoh meal (can substitute crushed Saltines) 1 T salt 1 1/2 t baking powder Vegetable oil (peanut or canola) Sour cream & applesauce to accompany Grate the potatoes and onions in food processor in batches. Mix well with eggs, matzoh meal, salt, and baking powder in big bowl. Put mixture through sieve to drain moisture; can also wring in clean towel to get them as dry as possible. Heat 1/4" oil in large frying pan. When oil is very hot (a drop of water should sizzle), put large spoonful of potato mixture in hot oil far enough so they don't touch. When one side is brown, turn over to brown other side. Add more oil as necessary and allow to get hot before adding more potato spoonfuls. Drain on paper towels and hold in warm oven since you'll have to do several batches. Serve each with a dollop of sour cream or applesauce. Yield: Serves many hungry persons

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Prudent Potatoes au Gratin Submitted By: Jan Mernone ½ T. unsalted butter 1 T. olive oil 1 large yellow onion, trimmed, peeled, and very thinly sliced (app. 2 cups) 4 lbs. russet potatoes ½ lb. Gruyere cheese, grated ½ lb. Comte or Fontina cheese, grated ½ c. parmesan cheese 1 T. finely chopped fresh sage 1 t. coarse sea salt or kosher salt ½ t. black pepper 2 c. heavy cream Butter a 9x13 glass baking pan In a large pan, melt the butter with the oil over medium low heat, and then add the onion. Cook over low heat, stirring frequently, until the onion is very limp and has caramelized without burning, 15-25 minutes. Be sure to cook until the onion has completely changed color. Preheat the oven to 375. Scrub the potatoes under running water, then peel them. Slice them thinly. Toss the grated cheeses. Place a layer of sliced potatoes in the prepared pan, followed by a scattering of the cooked onions. Sprinkle on a layer of cheese, then sprinkle on some of the sage. Continue to layer until potatoes, onions, cheese and sage are gone. End with a layer of cheese. Stir the salt and pepper into the heavy cream and pour it slowly all over the potato mixture so as not to disturb the cheese topping. Bake in the middle of the oven for about 1- 1 1/2 hours, until potatoes are very tender and top is golden brown. Yield: Serves 8-12

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Savory Brussels Sprouts Submitted By: Debra Boyer 2 doz. Brussels sprouts, trimmed and cut in half except for the smaller sprouts 1/2 T Butter 1 t. Shagbark Hickory or Maple Syrup Bacon Bits or Fakin' Bacon Bits 1. Fill saucepan with no more than 1/2 inch of water. 2. Add butter and syrup, then sprouts. 3. Sprinkle with bacon bits. 4. Cover saucepan, bring to boil, then reduce heat to simmer. Cook 10 minutes, stir to coat, drain, serve. Yield: 8-10 servings

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Sweet and Sour Red Cabbage Submitted By: Debra Boyer 1 head red cabbage 1/3 c. water 1/3 c. vinegar—apple cider, red, balsamic 1/3 c. sugar—white or brown ½ lb. cooked bacon, crumbled 1 small-medium chopped onion 2 Granny Smith apples chopped (peel if desired) Cracked pepper to taste Traditional Thanksgiving Dish in Boyer Family Simmer covered until preferred doneness, about 1 hour. Check during cooking to make sure there is still liquid for simmering. If not, add more water. Yield: 6-8 servings

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