Cookbook by Jess Arbogast

Uniting Randolph E-Cookbook supporting the

United Way of Randolph County

This e-cookbook was compiled as a benefit for the United Way of Randolph County, a non-profit organization. This is for personal use only. Please do not copy, share, or distribute this e-cookbook in any way. Your friends may retain a copy by making a donation to the United Way of Randolph County.

www.unitedwayrandolph.org Info@unitedwayrandolphwv.com (304) 636-0516 United Way’s mission is to unite organizations and individuals to make our community a better place to live by: • Identifying the needs of our families, children and disadvantaged • Encouraging the community’s participation in not-for-profit responses • Stimulating the community’s financial generosity • Acknowledging the efforts and accomplishments of our community • Evaluating the results of our efforts United Way’s Targeted Community Priorities: • Fostering Independence • Nurturing Children • Providing Basic Needs • Strengthening and Supporting Families

Table of contents Soups, Salads & Sides.....3 Main Course...................19 Sweet Treats.................29 Gluten Free....................43

Tailgate party..........47

SOUPS, SALADS & SIDES 3

CRAB Salad on Endives

Ingredients

Preparation

• • • • • • • • •

Place the crab in a bowl, use your fingertips to break into small pieces. Add bell pepper, shallot, radishes, parsley, salt and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Mound a spoonful of the crab salad onto the endive leaves. Garnish with parsley leaves.

6 oz lump white crab meat ¼ bell pepper, finely chopped 1 shallot, finely chopped 3 radishes, grated 3 TBSP chopped parsley Salt and pepper to taste ¼ cup mayonnaise 3 TBSP heavy cream Belgian endive leaves

Submitted by: Molly Propst, Realtor with Propst Realty

German Cole slaw Ingredients

Preparation

• 1 large head of cabbage, shredded • 2 TBSP salt • 1 TBSP pepper • 1 medium onion, finely chopped • 2 stalks of celery, finely chopped • ¾ cup of extra virgin olive oil • 6 TBSP red wine vinegar with garlic

Mix all ingredients well. Cover and refrigerate for 4 – 6 hours

Submitted by: Molly Propst, Realtor with Propst Realty

Grandma Jacobin’s Potato salad One of the highlights of spring in our family is to make the first batch of Grandma Jacobin’s potato salad. She was Joe’s great-grandmother, who came to West Virginia from San Geovanni in Fiore as a young wife and mother. Her daughter and Joe’s grandmother, Mama Kay was seven years old at the time. From the time our children were young; this potato salad was their pick for any contribution for a barbecue or picnic. The recipe reflects the way our ancestors used what was available and fresh-potatoes, spring green onions, and eggs, to make simple dishes that are considered gourmet today. In addition, preserving these recipes is a way to honor and remember those who paved the way for us and gives us the opportunity to retell stories to our children and grandchildren that we hope they will continue to share with their families. This potato salad is best when served freshly made and eaten warm or at room temperature. However, due to the ingredients, it can set out for the duration of the picnic, if there is any left! Buon Appetito!

Ingredients

Preparation

• Recipe is based on a 10lb bag of potatoes • 2 dozen eggs (hard boiled but not quite done 8 to 9 minutes instead of 10) • green onions tops and bottoms • salt/pepper/garlic

Mix all together (this is supposed to be chunky don’t cut the potatoes and eggs to small) salt, pepper and garlic to taste and bind with good olive oil.

Submitted by: Gayle C. Manchin; Wife of US Senator Joe Manchin and Former First Lady of West Virginia

Asparagus Bisque Ingredients

Preparation

• • • • •

In a saucepan, heat the butter and olive oil. Sauté the onion and garlic until soft, add the asparagus and cook for 3-4 minutes. Pour in the chicken broth, basil, salt, pepper and Tabasco sauce. Simmer for about 20 minutes until the asparagus are tender. In a food processor, blend the soup until smooth. Return the soup to the pan and stir in the lemon juice and cream. Serve warm or chilled.

• • • • • • •

2 TBSP extra virgin olive oil 6 TBSP butter 1 onion, chopped 1 tsp minced garlic 2 lbs asparagus, peeled and chopped 6 cups chicken stock ¾ tsp dried basil ½ tsp salt ½ tsp pepper 1 tsp Tabasco sauce 1 TBSP fresh lemon juice 1 cup cream

Submitted by: Molly Propst, Realtor with Propst Realty

Grandma Polly’s Cranberry Salad

Ingredients

Preparation

• • • • • • •

Combine the large box of Cherry Jello with 2 cups hot water. Add 1 can of Jellied Cranberry Sauce that has been mashed with a fork to the Jello and water mixture. Chop the celery and the apples finely and add to the above mixture along with the walnuts and pineapple. Stir all ingredients together and put in the refrigerator to set up. Serve with your favorite holiday meal or even your everyday meals.

1 large box cherry Jello 2 cups hot water 1 can jellied cranberry sauce ½ cup celery ¼ cup apples 1 cup chopped walnuts 1 small can crushed pineapple

Submitted by: Angie (Lowther) Goff - GFWC Junior Woman’s Club of Elkins

Wild West Salad Ingredients

Preparation

• 6 cups shredded iceberg lettuce • 3 cups cooked ground beef or chicken • 1 ½ cups chopped tomato • 1 cup shredded cheddar cheese • 1 cup shredded monterey Jack cheese • ¼ cup sliced black olives • ½ cup chopped green onion

In a blender, thoroughly combine the dressing ingredients. In a salad bowl, toss the dressing with the salad ingredients.

Dressing • • • • • •

4 avocados chopped 1 cup sour cream 2 TBSP milk 1 cup chopped green onions 1 tsp minced garlic 1 tsp chili powder

Submitted by: Molly Propst, Realtor with Propst Realty

CrockPot Taco Chili Ingredients

Preparation

• • • • •

Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in, cover and cook on LOW for 10 hours or on HIGH for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.

1 small onion, chopped 1 (15.5 oz) can black beans 1 (15.5 oz) can kidney beans 1 (8 oz) can tomato sauce 10 oz package frozen corn kernels • 2 (10 oz) cans diced tomatoes w/chilies • 1 packet reduced sodium taco seasoning or homemade

Homemade Taco Seasonig • 1 TBSP cumin • 1 TBSP chili powder • 24 oz (3-4) boneless skinless chicken breasts • 4 oz can chopped green chili peppers, chopped • ¼ cup chopped fresh cilantro (optional)

Submitted by: Lydia Jones, Perfection Plus Turbo-Dry

Broccoli, Cheddar &

Chicken tater Tot Casserole Ingredients

Preparation

• 2 small cans cream of chicken soup • 2 small cans cheddar cheese soup • 1 ½ cups milk • 8-10 cups broccoli florets • 2 large boneless skinless chicken breasts, cooked and shredded • ½ tsp kosher salt • ¼ tsp fresh cracked black pepper • ⅛ tsp garlic salt • ½ bag tater tots, frozen • ½ cup shredded cheddar cheese

Preheat oven to 375 degrees F. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning. Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil. Remove from oven and serve.

Submitted by: Debbie Fincham, Huttonsville Correctional Center

Grits Casserole Ingredients

Preparation

• • • • • • • • •

Add grits to boiling salted water and cook for 3 to 4 minutes STIRRING CONSTANTLY. Remove from heat and add American cheese; add butter and stir until the butter and cheese are melted. Break 2 eggs into a 1 cup container. Beat the eggs slightly then add milk to fill the cup. Stir egg and milk mixture into grits, cheese and butter. Pour this mixture into a greased baking dish. Crumble Ritz crackers on top and add grated cheese. Bake at 375 degrees for 45 to 50 min.

4 cups boiling water 1 TBSP salt 1 cups grits 10 slices American cheese 1 stick butter 2 eggs 1 cup milk 25 crumbled Ritz crackers ½ cups grated cheddar

Recipe of Jean Talbott. Grandmother of Chef/Owner Jason Talbott of the Beverly Bistro

Submitted by: jason Tablott, The Beverly Bistro

Taco Soup Ingredients

Preparation

• • • • •

Brown hamburger and onion. Drain. Mix everything in Crockpot and cook for 2-3 hours. Serve and Top with cheese, sour cream and tortilla chips.

• • • • • • • •

2 lbs hamburger 1 med. Chopped onion 1 can corn (drained) 1 can tomato sauce 2 cans diced tomatoes with chilies 1 can black beans (drained) 2 cans pinto beans (not seasoned) 1 can light red kidney beans (drained) 1 package taco seasoning 1 package ranch dressing Shredded cheese Sour cream Tortilla chips

Submitted by: Cindee Campbell, Allegheny Insurance

Bacon Apple Chutney

Ingredients

Preparation

• 1 TBSP Butter • ½ lb Thick cut bacon diced • 10 Apples 5 granny smith; 5 red delicious peeled cored and large diced • 1 TBSP shallots minced • 6 TBSP brown sugar • ½ cup white wine • 1 Tsp lemon juice • 3 TBSP rice wine vinegar • ¼ cup apple juice • 2 TBSP cider vinegar • 1 pinch sea salt

Heat two quart sauce pan to medium; add butter and bacon. Cook bacon till crispy. Add apples and cook until they start to turn translucent which is about five minutes. Add shallots and cook for one more minute. Add remainder of the ingredients; adjust heat to low; cook for fifteen or twenty minutes until most of the moisture is gone.

Submitted by: Jason Tablott, The Beverly Bistro

Stuffed Pepper Crockpot Soup Ingredients

Preparation

• 2 lbs lean ground beef or ground turkey • 2 green bell peppers diced • 1 small onion diced • 3 cloves of garlic finely minced • 1 can 15oz tomato sauce • 2 cans 8oz diced tomatoes (I like the fire roasted) • 1 carton 32oz beef stock • 1 cup water • 2 TBSPs brown sugar • 2 tsp salt • 1 tsp ground black pepper • 4 cups cooked rice (reserved) • shredded cheese (for garnish)

Brown ground meat in skillet over medium heat (add drizzle of olive oil if necessary) about 5 minutes until cooked through. Drain and add to a 6 quart or larger crock pot. Stir in all of the remaining ingredients except the rice and cheese. Stir and cover allowing to simmer on Low for 7-8 hours. Approx. 30 minutes before serving stir in the rice. Allow to simmer for 30 minutes and then serve. You can garnish with shredded cheese if you’d like. Serves 8

Submitted by: Elizabeth Arbogast, First Community Insurance Services , inc.

Chicken Salad

Ingredients

Preparation

• 2 cups of boiled chicken breast • ½ cup sliced red seedless grapes • ¼ cup chopped onion • ¼ chopped celery • 1 and ½ cups mayonnaise • 1 TBSP sugar • 1 TBSP honey • salt and pepper- just a pinch of each

Shred the cooked chicken and place in mixing bowl. Add celery, onions, celery and grapes. In a small mixing bowel put mayonnaise, sugar, honey salt and pepper. Stir these ingredient together and pour over the chicken mixture and blend well with a wooden spoon. Note* When serving as a stand- alone lunch or appetizer, place chicken salad on a bed of lettuce leaves or use the lettuce on your sandwich to give an extra crunch. Makes approximately five sandwiches. This recipe works well for sandwiches, appetizers or as a stand- alone for lunch.

Submitted by: Brenda Pritt, Randolph County Convention & Visitors Bureau

Buzzard Dinner Buns Ingredients

Preparation

• 1 ¼ cups warm water (120 degrees) • 1 ½ package quick rising yeast • ¼ tsp sugar • 1 cup flour • 2 ½ TBSP sugar • 1 ½ tsp salt • 2 TBSP butter flavor Crisco

In a small bowl combine, warm water, yeast, and ¼ tsp sugar. Give this a quick stir and set aside for 8 to 10 minutes.

This recipe is by Richard Gibson grandfather of Jason Talbott chef and owner of The Beverly Bistro

In a large bowl combine flour, sugar, salt, and Crisco Mix these ingredients in the bowl of a mixer with a bread hook attachment. The yeast should be very bubbly by now. If not the yeast is not good or the water was too hot. Throw this out and start the yeast mixture again. Pour all of the yeast mixture into the dry ingredients. Use the bread hook to mix the dry and wet mixture. After mixing well the dough will be very sticky. Add ¼ C four to the sticky bread mixture and mix again. Remove from the mixer and set the dough ball in a large bowl so that it can rise. Cover with plastic wrap and set in a warm place. The dough should double in size in 25 to 30 minutes. When the dough has doubled in size grease your fingers with melted Crisco and pinch the dough into 8 large balls all about the same size. Put them in a greased 9X9 or 8X8 inch Pan. Cover with plastic wrap and set this back on the warm stove to rise a second time. Allow to rise 25 to 30 minutes again or until nearly double in size. The buns will continue to rise in the oven. Once they have risen the second time bake at 400 degrees for 20 minutes. When the buns are finished remove from the oven and brush them with melted butter and enjoy.

Submitted by: Jason Tablott, The Beverly Bistro

Main Course 19

Shrimp & Grits Ingredients

Preparation

• • • • •

In a 2 quart sauce pot, combine the milk and water. Season with salt (to your taste) and the Tabasco. Bring to a boil. As milk/water comes to the boil, stir in grits and IMMEDIATELY reduce heat to low. Continue to stir the grits until there are no clumps. The grits will cook for another 30minutes on low; stir often. While the grits are cooking…

• • • • • • •

2 cups milk 2 cups water 1 cup grits (not instant) 4 TBSP butter, diced 1 lb shrimp, peeled and deveined 1 TBSP old bay Salt and pepper to taste 1 cup cheddar, shredded (optional) 4 dashes Tabasco (or favorite hot sauce) ¼ lb country ham (4 oz) 2 TBSP green onion, sliced thin 2 cups heavy cream

Place shrimp on a platter and season with the Old Bay. Heat a saute pan/skillet on medium high heat. When a few drops of water sizzle in the pan, add 1 TBSP of butter. Add country ham and cook for 5 minutes; you want the ham to get crusty and crispy. Reduce heat to medium and cook the ham until all is crusty and crispy; your pan may look like a mess – perfect! Add ½ cup of the cream to the pan and using a wooden spoon scrape the ham crusties from the pan. Add the shrimp and cook for 3-8 minutes, until the shrimp turn pink. Add the remainder of the cream and simmer for 2-3 minutes more. Now to plate… Set out four separate bowls. Scoop 1 cup of grits into each bowl and top each with ¼ cup of the cheese (if using cheese). Spoon equal number of shrimp onto each bowl of grits and then ladle equal amounts of the cream over the shrimp. Finish with the green onions and grab a fork!

Submitted by: Chef James Decarlo, Vintage Restaurant & Wine Bar

Pork Medallions & Mustard sauce Ingredients

Preparation

• • • • • •

Cut tenderloin crosswise into 1/2 inch thick pieces. Pound between sheets of waxed paper to a thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 TBSP butter in large, heavy skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 or more batches, adding 1 TBSP of butter in skillet for each batch.

1 lb pork tenderloin ¹/₃ cup flour ½ tsp salt ¼ tsp pepper 3 TBSP butter 3 green onions, sliced, white and green parts separated • ¹/₃ cup dry white wine • 1 cup whipping cream • ¼ cup Dijon mustard

Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 TBSPs, about 3 minutes. Add whipping cream and simmer until thickened, about 5 minutes. Whisk in Dijon mustard. Season with salt and pepper.

Serving Suggestion: Spoon sauce over pork and garnish with remaining green onions. Serve hot.

Submitted by: Hillary Fleck, GFWC Junior Woman’s Club of Elkins

Barley Pilaf with

Sweet Potatoes & Black Beans

Ingredients

Preparation

• 2 medium sweet potatoes, peeled and cut into 1 inch pieces • 2 TBSP olive oil, divided • ¼ tsp salt • 3 cups chicken broth, low sodium • 1 ½ cups pearled barley • ¾ cup sliced scallions • ½ cup drained and rinsed black beans • Juice of 1 lime • ¼ tsp garlic salt • ¼ tsp cumin • ¼ tsp black pepper, or to taste • ¼ cup chopped fresh cilantro (optional)

Preheat oven to 425 degrees. Toss potatoes with 1 TBSP olive oil and salt. Spread on pan and bake for 40 minutes, stirring once, or until tender. Meanwhile, bring chicken broth to boil in large saucepan. Add barley and reduce heat to low-simmer with lid on for 30-40 minutes or until liquid is absorbed and barley is tender (you may need to add more water if barley needs to cook more, but just a little) Transfer cooked barley to a large mixing bowl and add sweet potatoes, scallions, black beans, lime juice, garlic salt, cumin, pepper and optional cilantro. Stir gently to combine. Serve immediately or allow to cook and store in airtight container for up to a week. This dish is great on its own or served with salmon.

Submitted by: Davis Medical Center

Pecan-stuffed Pork Chops Ingredients

Preparation

• 2 Pork Chops – 1 inch thick or more • ¼ cup bread crumbs • ¼ cup finely chopped onion • ¼ cup minced apple • ¼ cup chopped pecans • 1 small clove garlic, minced • 2 TBSPs minced fresh parsley • 1 dash black pepper • ¼ tsp ground mustard • 1 TBSP vegetable oil • ¼ cup chicken broth • ¼ cup dry white wine • ¼ tsp ground mustard

Trim excess fat from pork chops: make a pocket in each by cutting horizontally through to the bone. Combine bread crumbs, onion, apple, pecans, garlic, parsley, pepper, mustard and oil. Mix well. Divide the mixture and fill each pocket with as much stuffing as possible. Place pork chops in greased baking dish. Pour the broth and wine over chops. Add leftover stuffing (if there is any.) Cover and bake at 350º for at least an hour or until tender, basting occasionally. Serve with rice or potatoes.

Submitted by: Governor Earl Ray Tomblin and First Lady Joanne Jaeger Tomblin

Chicken/Mushroom oliverio

Ingredients

Preparation

• • • • • • • • •

In Frying pan, Sauté butter, onion, garlic and diced Chicken breasts until chicken is almost done then add Mushrooms and sauté approx.. 5 minutes. Add Salt, Pepper and Parmesan cheese to chicken. Add Oliverio Peppers. When all is hot, sprinkle shredded cheese on top, cover and turn off heat to let cheese melt.

2 TBSP mutter 1 TBSP minced garlic 1small onion – diced 2 chicken breasts – diced 2 cups diced mushrooms sprinkle parmesan cheese salt and pepper to taste 1 small jar oliverio peppers 1-2 cups of shredded colbyjack cheese

Left overs (if there is any) are good hamburger buns.

Submitted by: Debbie Fincham, Huttonsville Correctional Center

Meatball Stuffed Buns Ingredients

Preparation

• 1 can Pillsbury golden layers biscuits - each pulled into 2 layers • 10 frozen fully cooked Italian style meatballs - thawed and cut in half • 2 sticks string cheese - cut each into 10 pieces • grated parmesan cheese • dried basil • dried oregano • garlic powder • cracked black pepper • marinara sauce

Heat oven to 375° F. Cut the string cheese sticks into four pieces each. You need 20 small pieces. Separate the biscuits into two layers each. Cut each meatball in half. Add one meatball half, cut side up, and one string cheese piece to each biscuit. Wrap the dough around it and seam the edges. Place the seam side down into a baking pan. Season the “buns” with pepper, basil, oregano, garlic powder, and a sprinkle of Parmesan cheese. Bake uncovered until golden brown. These are great dipped into a bowl of warm marinara sauce.

Submitted by: Debbie Fincham, Huttonsville Correctional Center

Breakfast Potato Bites to go Ingredients

Preparation

• 1 package of pre shredded potatoes • 3 eggs, beaten • ½ cup shredded cheddar cheese • ¼ finely chopped onion (optional) • ¼ tsp garlic powder • Salt and pepper to taste

Preheat oven to 350 degrees and thoroughly grease a mini muffin pan (you may need more than one, I used 1 plus 5 mini muffins). Pour potatoes into a bowl, add the salt, garlic powder and onion, stir to combine. Pour in the egg and give it another stir, then add the cheese and mix it all up. Spoon into mini muffin tins and bake for 20 – 25 minutes or until golden brown and tops and edges begin to get crispy. Eat warm, or cool and freeze into individual packs and heat for about 20 seconds in the microwave. Yay, breakfast is make for the whole week!

Submitted by: Debbie Fincham, Huttonsville Correctional Center

Overnight Blueberry French Toast Ingredients

Preparation

French toast

Grease a 2 quart casserole dish. Cut bread into 1 inch cubes. Place half the bread cubes in casserole dish. Sprinkle with cream cheese and blueberries. Top with remaining bread cubes.

• ¾ loaf of French bread • ¾ brick of lite cream cheese, cut into small cubes • ½ cup frozen blueberries • 4 eggs • ¾ cups milk • 2 ½ TBSP maple syrup

Blueberry Syrup • • • • •

1 cup sugar 2 TBSP cornstarch 1 cup water 1 cup blueberries 1 tsp butter

In a large bowl, beat eggs, milk and syrup. Pour over the bread mixture in the casserole dish. Press down on bread to make sure that the egg mixture is distributed throughout the bread. Cover with plastic wrap and refrigerate for at least 8 hours. Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Remove plastic wrap from casserole and cover with aluminum foil. Bake for 30 minutes. Uncover and bake for an additional 25-30 minutes or until golden brown and center is set. Let sit for 5 – 10 minutes prior to serving.

Blueberry Syrup In a heavy saucepan, combine sugar and cornstarch. Add water. Bring to a boil over medium heat. Boil 3 minutes while stirring constantly. Add blueberries and reduce heat to simmer. Simmer for 8-10 minutes or until blueberries burst. Stir in butter until melted. Serve with French toast above.

Submitted by: Debbie Fincham, Huttonsville Correctional Center

Sweet Treats 29

Quick Marshmallow Cream fudge

Ingredients

Preparation

• 1 jar of Kraft Marshmallow cream (5-10 ounce) • 1½ cups of sugar • ²/₃ cup of evaporated milk • ¼ cup of stick butter • ¼ tsp of salt • 1 bag (12 ounce) of chocolate or peanut butter chips • ½ cup walnuts (optional) • 1 tsp vanilla

Lightly butter pan before adding the ingredients; Combine marshmallow cream, sugar, evaporated milk, butter, and salt and bring to a full boil. Stir constantly. Boil for 5 minutes and remove from heat. Add chocolate or peanut butter chips, walnuts, and vanilla to the mixture from the stove and stir until the chips are melted and mixture is smooth. Pour into a lightly buttered glass baking dish.

Submitted by: kathy vance, kathy ‘s Decorating & design

Favorite Peach Cobbler Ingredients

Preparation

• 6 large peaches, cut into thin wedges • ¼ cup sugar • 1 TBSP fresh lemon juice • 1 tsp cornstarch

Preheat oven to 425°F.

For biscuit topping

Make topping while peaches bake: Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

• • • • •

1 cup all-purpose flour ½ cup sugar 1 tsp baking powder ½ tsp salt ¾ stick cold unsalted butter, cut into small pieces • ¼ cup boiling water

Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. Nonreactive baking dish and bake in middle of oven 10 minutes.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Submitted by: Lydia Jones, Perfection Plus Turbo-Dry

Quinoa Mixed Berry Cheesecake Muffins Ingredients

Preparation

• • • • • • • • • • • •

Preheat oven to 400°F. Line a muffin pan with foil or paper liners.

1 ½ cup Quinoa flour ½ cup coconut sugar 2 tsp baking powder ¼ tsp cinnamon Zest of 1 lemon 1 tsp lemon juice ¼ tsp salt ¼ cup coconut oil (melted) 1 egg ²/₃ cup almond milk 1 tsp vanilla extract 1 cup frozen mixed berries

In a food processor or with a mixer, mix flour, salt, baking powder, and cinnamon. Add the sugar, lemon zest, and juice and mix again. Add melted oil, egg, milk, and vanilla and mix until smooth. Lastly, fold in the berries. Fill muffin cups half way with batter and then mix the filing together in a separate bowl. Spoon a dollop of filling into each cup and cover with the remaining batter. Bake muffins for 20 minutes until golden brown. This recipe is gluten free!

Filling • 4 – 5 TBSP cream cheese • 1 tsp ginger • 2 TBSP coconut sugar

Submitted by: kate Reed, Leadership WV

Chocolate Gravy Ingredients

Preparation

• • • • • • •

Mix together all but milk in medium saucepan. Add enough milk to make paste. Stir in remaining milk (a little at a time) until smooth. Cook on medium until bubbling and gravy thickens. Stir in 1 tsp vanilla and a few pats of butter to taste.

2 TBSP (heaping) cocoa 2 cups milk 1 ¾ cups sugar 2 TBSP (slightly rounded) flour 1 tsp vanilla butter shake of salt

Submitted by: Brenda Dasher

Applesauce Cake

Ingredients

Preparation

• • • • • • • • • • •

Mix in pot and cook on stove on medium heat, the applesauce, soda and butter until melted. Stir to prevent scorching. Take off of heat and add remaining ingredients except flour. Mix well then add flour to make stiff dough. Grease and flour tube cake pan. Bake at 350 degrees for 1 hours. Decorate top of cake with walnuts and candied fruit.

2 cups applesauce 2 tsp baking soda ½ cup of butter 1 ½ cups of sugar 1 cup of raisins 1 cup of walnuts (optional) 1 tsp of nutmeg 1 tsp of ground cloves 1 tsp of vanilla 1/2 cups of Hershey’s cocoa 1 cup of flour

Submitted by: Brenda Dasher

Banana Oat Bran Muffins Ingredients

Preparation

• • • • • • • • • • • • •

Preheat oven 400°F.

1 cup oat bran ½ cup quick oats ¼ cup ground flax seed 2 tsp baking powder ½ tsp salt ¼ tsp baking soda 1 cup all-purpose flour ²/₃ cup mashed, ripe bananas ¹/₃ cup apple sauce 2 TBSP melted margarine ½ cup brown sugar 1 egg ½ cup milk (can use soy or almond milk)

Mix dry ingredients. Mix wet ingredients and add to dry ingredients. Lightly grease muffin pans and bake muffins 15-18 minutes. Yields 12 muffins

Submitted by: Davis Medical Center

Strawberry Bread

Ingredients

Preparation

• • • • • • • •

Combine first five ingredients, mix well. Combine eggs, oil and strawberries. Add to dry ingredients and mix well.

3 cups all purpose flour 1 tsp soda ½ tsp salt 1 TBSP ground cinnamon 2 cups sugar 3 eggs, beaten 1 cup vegetable oil 2 - 10 oz. packages frozen, sliced strawberries

Pour batter into 2 greased 9”x5”x3” loaf pans. Bake one hour at 350º or until wooden pick inserted into loaf comes out clean. Cool. Makes 2 loaves

Submitted by: Governor Earl Ray Tomblin and First Lady Joanne Jaeger Tomblin

Raspberry Swirl Rolls Preparation

Ingredients Dough: • 1 cup milk • ²/₃ cup granulated sugar • 2 packets active dry yeast (1 ½ TBSP) • 1 stick (4oz) unsalted butter, softened • 2 large eggs • ¼ tsp salt • 4 ¼ to 4 ½ cups all-purpose flour

Filling: • 10oz frozen raspberries (not thawed) • ½ cup plus 2 TBSP sugar • 1 tsp cornstarch

Glaze: • ¾ cup confectioners’ sugar • 3 TBSP unsalted butter, melted • 1 1/2 TBSP heavy cream Yields 16 rolls

First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size. Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10x24 inch rectangle. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours. Preheat your oven to 425°F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners’ sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!

Submitted by: Debbie Fincham, Huttonsville Correctional Center

Mandarin Orange Cake With Pineapple Frosting Ingredients

Preheat oven to 350°F.

Cake: • 1 (16.5 oz) Orange Supreme cake mix • 1 (11 oz) can mandarin oranges, with syrup • ½ cup unsweetened applesauce • 1 extra large egg • 2 egg whites

Frosting: • 1(20 oz) can chilled crushed pineapple, with syrup • 1 (3.4 oz) box instant vanilla pudding mix • 1 (8 oz) container of whipped topping, thawed

Preparation

Spray 9x13 pan with cooking spray. Set aside. In a large mixing bowl, add the cake mix, mandarin oranges with syrup, applesauce, egg and egg whites. Beat with mixer on medium speed for 2 minutes or until well blended. Pour cake batter into the prepared pan. Bake for 2530 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack. To make frosting, stir together the pineapple (with syrup) and the pudding mis. Fold in the whipped topping. Spread on cooled cake. Note: Cake must be refrigerated.

Submitted by: Debbie Webley, Elkins-Randolph County Chamber of Commerce

Witches

Brew Ingredients

Preparation

• 1 large can pineapple juice • 1 can of fat free Eagle brand sweetened condensed milk • 1 two liter bottle of Sunkist • erange sherbert

Mix in punch bowl pineapple juice and eagle brand milk. Add Sunkist and sherbet. Enjoy!

Submitted by: Cindee Campbell, Allegheny Insurance

Toads Ingredients

Preparation

• • • • • • • •

Put one layer of crackers in the bottom of a 9x13” baking dish.

Club crackers 1 stick margarine 1 cup graham cracker crumbs ¾ cup brown sugar ½ cup white sugar ¹/₃ cup milk ²/₃ cup crunchy peanut butter 1 cup semisweet chocolate chips

Melt together the next 5 ingredients and boil 5 minutes. Pour this mixture over the crackers. Layer again with crackers. Melt together the peanut butter and chocolate chips and then spread over crackers. Refrigerate until cool and set. Cut into small squares. I do about 1” squares. Enjoy!

Kid Friendly!

Submitted by: Sherry Hammer, Hopscotch

The Greenbrier Bread Pudding Preparation Bread Pudding Cut bread slices into one-inch squares and toast in a hot oven. Place in the bottom of a casserole dish and drizzle with melted butter. Combine remaining ingredients and pour over bread. Bake at 350°F until custard is firm, approximately 45 minutes.

Vanilla Sauce

Ingredients For Bread Pudding • • • • • • • •

½ loaf plain white bread 4 oz melted butter 6 each whole eggs 24 oz milk 8 oz heavy cream ½ lb sugar 1 cup - raisins To taste - vanilla extract

Combine cream and sugar in a two-quart saucepan and bring to a boil. Remove from heat. Beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Cook, stirring constantly until just thickened (do not overcook). Remove from heat and add ice cream, stirring until melted. Strain. Serve with bread pudding.

For Vanilla Sauce • • • • • • •

2 cups heavy cream ½ cup sugar 4 each egg yolks 1 TBSP flour 1 TBSP vanilla extract ¼ tsp salt 2 scoops vanilla ice cream

Submitted by: The Greenbrier, America’s Resort

Gluten Free 43

Gluten Free Nut Granola Ingredients

Preparation

• • • •

1. Preheat the oven to 300 degrees F and line a baking sheet with parchment paper. 2. Add the first 3 ingredients to a blender or food processor. Pulse a few times to chop the nuts, but don’t grind them into a fine meal. 3. In a large mixing bowl, whisk together the egg white with water until bubbly and slightly foamy. 4. Add the grapeseed oil, honey, vanilla extract, cinnamon and salt to the egg white/water mixture and whisk together well. 5. Pour the chopped nut mixture into the mixing bowl, along with the dried cranberries and shredded coconut. Stir everything well to make sure it is all coated. 6. Spread the granola mixture evenly on the parchment-lined baking sheet and bake for 40 minutes or until golden-brown and crispy, stirring once after 20 minutes, and again after 30 minutes 7. Remove granola from the oven and allow it to sit for 10 minutes – clustering will begin to happen! Don’t skip this part 8. Use a spatula to get under the granola and release the large clusters. 9. Once cool, store the granola in 2-quart seal-able glass jar. 10. Eat granola with your favorite milk or yogurt and fruit!

• • • • • • • •

2 cups raw walnuts 2 cups raw cashews 1 cup raw pumpkin seeds 1 cup unsweetened shredded coconut 1 cup dried cranberries 1 egg white, lightly beaten 2 TBSP water 3 TBSP grapeseed oil** ₁/₃ cup honey 1 tsp vanilla extract ½ tsp ground cinnamon ½ tsp kosher salt

* Yields 2 quarts of homemade granola **You can also use olive oil or coconut oil. Keep an eye on the granola while it is baking, as it can go from done to burned quickly.

Submitted by: Kyle & Sydney, Sevenperformance

Gluten Free Pie Crust Ingredients

Preparation

• 1 cup almond flour sifted • 1 tsp fine salt • 1 cup tapioca or coconut flour sifted • ²/³ cup butter (chilled in the freezer for at least an hour) • 1 – 2 TBSP cold water

Sift together flour and salt. Grate butter with a box grater and cut into flour mixture till pieces are size of small peas. To make pastry extra tender and flaky, divide butter in half. Cut first half till mixture looks like corn meal. Then cut in remaining half till like small peas. Sprinkle water a little bit at a time over flour and shortening mixture and toss with a fork. Sprinkle until moist and able to form a soft ball. Gather up with fingers until evenly distributed.

Yields 9” double crust pie (Great for pies and quiches)

On a lightly floured surface roll out crust on press into pie plate with fingers until ⅛ inch think. Bake according to pie recipe.

Submitted by: Kate Reed, Leadership WV

Gluten/Dairy Free Chicken Quiche

Ingredients

Preparation

• • • • • • • • • •

Heat a skillet with 1 TBSP olive oil or coconut oil and Saute shallots and kale until tender. Preheat oven to 350. While vegetables are cooking beat together eggs, almond milk, thyme, salt, and pepper in a large bowl. Once vegetables are cooked add them and the chopped tomatoes to egg mixture. Pour the egg mixture into the pie crust. Bake at 350 for 25- 30 minutes until crust is golden and center puffed

8 eggs 2 cups shredded chicken 3 cups kale or spinach 4 shallots ½ cup chopped tomato ½ cup almond milk ½ tsp thyme ¼ tsp salt ¼ tsp pepper 1 gluten free pie crust (see recipe)

Submitted by: Kate Reed, Leadership WV

Tailgate Party 47

Jumping Juice

Ingredients

Preparation

• • • •

Mix all ingredients in 2 Gallon jug, with ice. Shake before serving into your red solo cup. Enjoy the game!

¾ Gallon Orange Juice ¼ Gallon Pineapple Juice ½ Fifth Vodka ¼ Fifth Amaretto

For age 21 and over! A little taste of Summer to go warm up cold-weather games!

Submitted by: Randy Bonnell, F&I Associate, Performance Motors

Game Day Brownies Ingredients

Preparation

• • • • • • • •

Preheat oven to 350°F. Grease and flour 8x8 pan. In a large sauce pan, melt butter. Remove from heat and stir in sugar, eggs and vanilla. Beat in cocoa powder, flour, salt and baking powder. Spread batter into prepared pan. Bake for 25-30 min. Do not over bake.

½ cup butter 1 cup white sugar 2 eggs 1 tsp vanilla ¹/₃ cup unsweetened cocoa ¼ tsp salt ¼ tsp baking powder ½ cup flour

Frosting: • • • • •

3 TBSP butter, softened 3 TBSP unsweetened cocoa 1 TBSP honey 1 tsp vanilla 1 cup confectioners sugar

Frosting Combine all ingredients until smooth. Spread on brownies while they are still warm. Sweet endings can be a last-second field goal, or a dessert to carry in to the game.

Submitted by: Stephanie Long, BDC Assoc., Performance Motors

Buffalo Chicken Dip Ingredients

Preparation

• 1- 8oz package cream cheese • 1- 6oz package oven roasted chicken breast slices • ½ cup cayenne pepper sauce • ¼ cup blue cheese crumbles • 2 green onions, sliced

Spread cream cheese onto bottom of microwaveable 9-inch pie plate. Combine chicken and pepper sauce; spoon over cream cheese. Top with blue cheese and onions. Microwave on HIGH for 2 min. or until heated through. Serve with crackers or chips. Get warm from the inside with this spicy crowd pleaser!

Submitted by: Jessi Phillips, Sales Assoc., Performance Motors

Dragon Tails Ingredients

Preparation

• • • •

Flatten pork loin strips with meat tenderizing hammer. Cut peppers into 1-inch strips and wrap with flattened pork. Next wrap pork with uncooked bacon strips. Pin together with toothpicks. Brush with Worcestershire sauce. Salt and pepper to taste. Place in container in refrigerator for travel to game, and add to the grill at the field. Grill until bacon is crispy, and add sauce while cooking.

1 lb Boneless Pork Loin Strips 1 lb Bacon 2 large green peppers 1/3 cup Worcestershire sauce

Get out the grill and get ready for some flavor, this dish will be a hit!

Submitted by: Joe Wanless, Service Manager, Performance Motors

Jug Juice

Ingredients

Preparation

• 1 gallon water • 375 ml Grain Alcohol (Everclear) • 1 each jolly rancher flavors • Powdered ice tea mix, enough for 1 gallon

Pour iced tea mix into 1 Gallon pitcher. Add grain alcohol. Fill pitcher with water. After mixing well, drop in Jolly Rancher candies and let dissolve at room temperature. Refrigerate. Shake well before pouring. For age 21 and over! A fun tailgate concoction for the red solo cup, will keep your crowd warm for the big game!

Submitted by: Pete Reese, Service Writer, Performance Motors

Chicken Puffs Ingredients

Preparation

• • • • • •

Boil chicken until done, then shred. Add cream cheese, mild and salt and pepper to taste. Combine 2 crescents to form one square. Add chicken mixture to middle of square, and bring dough together on top and at ends to form a roll. Spread melted butter on top. Bake according to crescent roll directions. Fits in your pocket for between-quarter snacks!

10-12 chicken tenderloins 8 oz cream cheese 2 TBSP butter 2 TBSP plain bread crumbs 2 TBSP milk 2 packs Crescent rolls

Snacks for on the go, will fill you up before the game or at half-time.

Submitted by: Patty Roy, Clerical, Performance Motors

Chocolate Covered Cherry Bombs Ingredients

Preparation

• 1 box dark chocolate cake mix

Mix and bake cake mix according to directions for cupcakes. Let cool and poke whole in center of each cupcake. Rinse, drain and cut cherries into quarters and place in bowl. Add cherry rum. Let sit at room temp. for at least 1 hr. Drain cherries, saving syrup. Stuff cupcakes with cherries. Set syrup aside. Mix whipping cream, fat-free milk, sweetened condensed milk and rum together. Let chill until cupcakes are completely cooled, then pour into holes. Cover and refrigerate at least 3 hrs. Frosting: Mix butter, sugar and salt starting on low speed, increasing to high once mixed. Continue to beat on high while adding cream cheese pieces one at a time, then beat for one additional minute. Add rum syrup and cherry extract to taste. Pipe frosting onto cupcakes. Add cherries on top.

Filling: • 1 lb pitted cherries • ½ cup cherry rum

Topping: • ¾ cup whipping cream • ¾ cup fat-free milk • 1 can sweetened condensed milk • ¹/₃ cup cherry rum

Frosting: • • • •

2 sticks butter 3 cup powdered sugar 1 tsp fine sea salt 16 oz cream cheese, room temp., cut into 16 pieces • 4 TBSP leftover cherry rum filling from above

For age 21 and over! A sweet treat that packs a punch! Get someone else to drive you home!

Submitted by: Amanda Nutter, Service Writer, Performance Motors

Pulled Pork Sliders Ingredients

Preparation

• • • •

Rub McCormick seasoning on pork. Slice onion and place on bottom of slow cooker, adding pork on top. Cook on low 8 hours. Remove and pull meat apart with forks. Mix pork with BBQ sauce. Serve on hamburger buns or sliced dinner rolls.

5 lbs whole pork shoulder 1 jar McCormick pork rub 1 bottle BBQ sauce 1 large onion

Easy to tote, easy to eat, this treat will fill you up before heading into the stadium!

Submitted by: Pat Myers, Parts Dept. Manager, Performance Motors

Johnny’s Orange Sauce Chicken Ingredients

Preparation

• • • • • • • •

Combine first 8 ingredients in a medium bowl, stirring with a whisk, place in container for travel, refrigerate. Dredge chicken in breadcrumbs, set aside in container to go to field, refrigerate. Using a wok or large skillet on grill, add oil and coat with cooking spray. Add chicken, cooking through or until lightly browned on both sides. Add broth mixture, covering and simmering, stirring occasionally. Sprinkle with parsley.

• • • • •

¼ cup fresh orange juice ¼ cup fat-free chicken broth 1 TBSP orange marmalade 1 tsp fresh lemon juice ¾ tsp cornstarch ⅛ tsp dried crushed rosemary ⅛ tsp salt ¼ tsp fresh ground black pepper 1 lb skinless, boneless chicken breast strips 1 TBSP Italian-seasoned breadcrumbs 1 tsp olive oil cooking spray 1 tsp chopped fresh flat-leaf parsley

A rich finger food, with an Asian twist, easy to pack and serve at the game!

Submitted by: John Sheets, Senior Sales Manager, Performance Motors

Hamburger Dip Ingredients

Preparation

• • • • • •

Cook ground beef in skillet, drain. Combine all other ingredients in mixing bowl, stirring until smooth, add hamburger. Place in container for travel. Serve cold or warm with tortilla chips.

1 lb hamburger ½ cup onion 8 oz tomato sauce ¼ cup ketchup 8 oz cream cheese ½ cup grated Parmesan cheese • 1 tsp oregano • 1 tsp sugar • 1 tsp garlic

Cheesy and meaty, just what’s needed while tossing the cornhole bags!

Submitted by: Patty Roy, Clerical, Performance Motors

Pepper Snacks Ingredients

Preparation

• • • •

Core peppers, leaving inside hollow, discard caps. Cut your favorite cheese block into ½ inch squares. Stuff peppers with pepperoni and cheeses until full. Pack in container for travel. Add prepared peppers to grill when ready, lightly coating with cooking spray. Cook until peppers are tender crisp, and cheese is melted. Enjoy!

1 bag sweet or hot peppers 1 lb various cheese blocks cooking spray 1 lb pepperoni

Tasty finger food for eating on the go! Beat hungry, and don’t miss play while doing it!

Submitted by: Mike Griffith, Sales Consultant, Performance Motors

Hot Dog Chili Ingredients

Preparation

• • • • • •

Cook ground beef in skillet, drain. Combine with chili powder, onion, tomato paste, salt and pepper in a large pot or crock pot. Simmer on low for 2 hours, then add ketchup. Place in container for travel.

5 lbs ground beef 5 TBSP chili powder 1 medium onion, diced 3 - 6 oz cans of tomato paste 2 ¼ Cups ketchup salt and pepper to taste

It’s only American to have hot dogs at the ball park! Add this topping to make it a hit with the whole team.

Submitted by: Rogina Helmick, Parts Advisor, Performance Motors

Italian Skewers

Ingredients

Preparation

• 8 oz block of Mozzarella cheese • 16 - 4 inch Genoa salami slices • 14 oz can of small artichoke hearts, halved and drained • 1 TBSP lemon juice • 16 oz balsamic-basil vinaigrette • 1 pint grape tomatoes • 6 oz pitted Spanish, olives, drained • 16- 6 inch wooden skewers

Cut cheese into 16 equal cubes. Wrap salami slices around cheese cubes. Thread cubes, artichoke hearts, tomatoes and olives alternately on skewers. Place skewers into large plastic container and cover with mixture from lemon juice and vinaigrette. Cover tightly, chill at least 8 hours. Remove and serve! Meaty, cheesy and easy, these make great game-time snacks!

Submitted by: Perry Dellagatta, General Manager, Performance Motors

Red Eye Ingredients

Preparation

â&#x20AC;˘ 2 oz Spicy V8 juice â&#x20AC;˘ 12 oz favorite beer

Mix together with or without ice in your little red solo cup. Drink responsibly! For age 21 and over! A spicy beer mix to warm up coldweather games!

Submitted by: Brian Evick, Sales Consultant, Performance Motors

Buffalo Chicken Cheese Balls Ingredients

Preparation

• 1 store-bought rotisserie chicken • ¼ cup hot sauce • 1 tsp black pepper • 1 ¾ cups sharp cheddar, shredded • ¼ cup freshly sliced scallions • 1 cup all-purpose flour • 3 eggs, lightly beaten • 2 cups Panko bread crumbs • 2 TBSP vegetable oil, for frying

Have oil heated to 350° F. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.

Sauce

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

• 1 ½ cups mayonnaise • ½ cup packed blue cheese crumbles • ½ tsp hot sauce • 2 tsp Worcestershire sauce • 1 tsp salt • ½ lemon, juiced • 1 tsp chopped garlic

Submitted by: Ashley Danforth, Business Development Center Assoc., Performance Motors

Cornbread Salad Ingredients

Preparation

• 2 cans of corn, drained well • 2 can red kidney beans, drained well • 2 large green peppers, diced • 2 large onions, diced • 2 large tomatoes, diced • 2 cans bacon bits • 4 cups shredded cheddar cheese • ½ cup mayonnaise • ½ cup sour cream • 1 packet dry Ranch dressing mix

Layer corn, kidney beans, peppers, onions, tomatoes in 9x13 pan or large plastic container. Mix mayonnaise, sour cream and ranch dressing mix together, spread on top. Cover with bacon bits and top with shredded cheese. Cover and refrigerate until time to travel! Addicting, and easy to make, this combination travels well!

Submitted by: Stephanie Murphy, Marketing Director, Performance Motors

Crescent Pepperoni Roll-ups

Ingredients

Preparation

• 1 can Crescent rolls • 40 slices turkey pepperoni • 4 pieces Mozzarella string cheese, cut in half • 1 tsp garlic powder • 1 cup pizza sauce

Preheat oven to 375° F. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top the pepperoni with string cheese halves and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 min, or until golden brown. Serve with pizza sauce for dipping.

Submitted by: Shasta Hamrick, Sales Consultant, Performance Motors

Li’l Smokies Ingredients

Preparation

• • • •

Mix all ingredients in crock pot, cook on low for 2 hours, serve.

½ cup ketchup 1 TBSP Worcestershire sauce 1 cup brown sugar 2 packs Lil Smokies wieners

Warm and simple, and a crowd favorite!

Submitted by: Jeff Tomkins, Service Technician, Performance Motors

Recipe INDEX 67

Alphabetical Index

A Applesauce Cake Asparagus Bisque B Bacon Apple Chutney

34 7

Banana Oat Bran Muffins

Barley Pilaf with Sweet Potatoes & Black Beans Breakfast Potato Bites to Go Brownies, Game Day Buffalo Chicken Cheese Balls Buffalo Chicken Dip C Casserole, Broccoli, Cheddar, Chicken, and Tater Tots Casserole, Grits Cheesecake Muffins, Quinoa Mixed Berry Chicken Puffs Chicken Quiche, Gluten/Dairy Free Chicken Salad Chicken/Mushroom Oliverio Chocolate Covered Cherry Bombs Chocolate Gravy Cole Slaw, German Cornbread Salad Crab Salad on Endives Cranberry Salad, Grandma Polly's Crescent Pepperoni Roll-Ups Crockpot Taco Chili D Dinner Buns, Buzzard Dragon Tails

26 49 62 50 11 12 32 53 46 16 24 54 33 5 63 4 8 64 10 17 51

F French Toast, Overnight Blueberry

H Hamburger Dip Hot Dog Chili 68

57 59

Italian Skewers

J Johnny's Orange Sauce Chicken Jug Juice Jumping Juice

56 52 48

L Li'l Smokies

M Mandarin Orange Cake with Pineapple Frosting Meatball Stuffed Buns

38 25

N Nut Granola, Gluten Free

P Peach Cobbler, Favorite Pepper Snacks Pie Crust, Gluten Free Pork Chops, Pecan-Stuffed Pork Medallions & Mustard Sauce Potato Salad, Grandma Jacobin's Pulled Pork Sliders

31 58 45 23 21 6 55

Q Quick Marshmallow Cream Fudge

R Raspberry Swirl Rolls Red Eye

37 61

S Shrimp & Grits Strawberry Bread Stuffed Pepper Crockpot Soup

20 36 15

T Taco Soup The Greenbrier Bread Pudding Toads

13 41 40

W Wild West Salad Witches Brew

9 39