2017
Recipe
Guide
A Publication of the Lake County Examiner
Page 2 - 2017 Recipe Guide Lake County Examiner
~ Holiday Recipes ~
Appetizers & Hors de’ oeurves
Main Dishes
Glazed Keilbasa Pineapple Bites . . . . . . . . . . . . . 8
Nutty Cabbage Stir Fry . Taco Ring . . . . . . . Meatloaf Surprise . . . . Salmon Croquettes . . Slow Cooker Pork Chops
Breads Biscuits . . . . . . . . . . . . . . . . Mango Breads . . . . . . . . . . . . . . Pina Colada Zucchini Bread . . . . . . . . . . Pumpkin Muffins . . . . . . . . . . . . . . . . Pumpkin Nut Bread . . . . . . . . . . . Sheepherders Bread . . . . . . . . . . Simple Beer Bread . . . . . . . . . . . . . . Zucchini Bread . . . . . . . . . . . . . Zucchini Muffins . . . . . . . . . . . . .
Casseroles
20 20 20 21 21 21 22 22 22
Cheesy Zucchini Casserole . . . . . . . . . . . . . . Chicken Pot Pie . . . . . . . . . . . . . . . Corn Casserole . . . . . . . . . . . . . . . Dublin Coddle . . . . . . . . . . . . . . Ham and Broccoli Casserole . . . . . . . . . . Good Karma Casserole . . . . . . . . . . . . Tortilla Bake . . . . . . . . . . . . . . . . . . . Turkey and Biscuit Supper . . . . . . . . . Turkey Pot Pie Bowls . . . . . . . . . . .
Salads
Asian Salad . . . . . . . . . . . . . . . . Delicous Broccoli Salad . . . . . . . . . . . . . Buffet Salad . . . . . . . . . . . . . . . . Carrot Salad . . . . . . . . . . . . . . Cranberry Salad . . . . . . . . . . . . . Mexican Street Corn Salad . . . . . . . . . . . . Pea Salad . . . . . . . . . . . . . . Spring Spinach Pasta Salad . . . . . . . . . . .
Sides and Misc
Buttered Potatoes . Corn Relish . . . . Cranberry Relish . Jerky . . . . . Salami . . . . . .
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3 3 3 4 4 5 5 6 6
11 11 11 12 12 12 14 14 15 15 16 16 16
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Soups Clam Chowder . . . . . . . . Harvest Corn Chowder . . . . . Potato Soup . . . . . . . . 30 Minute Chili . . . . . . . .
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. . . . . 9 . . . . . . 9 . . . . 10 . . . . . 10
Candy, Cookies, Bars & Brownies Almond Bars . . . . . . . . . . . . . Carrot Cake Blondie’s . . . . . . . . . . . Chocolate Mint Brownies . . . . . . . . . . . Frosted Almond Bars . . . . . . . . . . . Lemon Cheese Bars . . . . . . . . . . . . Zucchini Cookies . . . . . . . . . . . . . . Christmas Butter Fudge . . . . . . . . . . . fun Rum Balls . . . . . . . . . . . . . . Lemon Snowballs . . . . . . . . . . . . . . Maple Fudge . . . . . . . . . . . . .
27 27 28 28 29 29 30 31 31 31
Desserts Apple Pie Filling . . . . . . . . . . . . . Blackberry Cobbler . . . . . . . . . . . . . . Frosty Key Lime Pie . . . . . . . . . . . . Yogurt Pie . . . . . . . . . . . . Pinata Cupcakes . . . . . . . . . . . . . . . Cherry Cake . . . . . . . . . . . . . . . Chocolate Sauerkraut Cake . . . . . . . . . . . . German Chocolate Topping . . . . . . . . . Rhubarb Cake . . . . . . . . . . . . Jell-O Dessert . . . . . . . . . . . . . Lemon Berrymisu . . . . . . . . . . . . Raspberry Dessert . . . . . . . . . . . .
~ Advertiser Index ~
Blarney Bros. Espresso . . . . . . . . 25 Burger Queen . . . . . . . . . . . . . . 8 Back Yard Floral & Wine . . . . . . . . . . 13 Bloomer’s Country Nursery . . . . . . . . . 14 County Hearth Restaurant & Bakery . . . 25 Coyote Quick Stop . . . . . . . . . . 19 Desert Rose Funeral Chapel . . . . . . . 15 Ed Staub & Sons Petroleum . . . . . . . . . . 27 El Aguila Real Mexican Restaurant . . . . . . . . 7 Feather Your Nest Antiques . . . . . . . . . 22 Goose Tracks Quilting Art . . . . . . . . . 13 Hall Motor Company . . . . . . . . . . 29 Harlans’s Appliance & Furniture . . . . . . . . .19 Happy Horse Deli . . . . . . . . . . . . 25
17 17 18 18 18
23 23 23 23 24 26 26 26 26 29 30 20
High Country Real Estate . . . . . . . . . . . . . 19 Honker Realty . . . . . . . . . . . . . . . . 7 Howard’s Drug . . . . . . . . . . . . . . . . . . . . . 5 Jerry’s Restaurant . . . . . . . . . . . . . . 4 KBE - Lakeview . . . . . . . . . . . . . 16 Lakeview Lockers . . . . . . . . . . . . . . . 25 Les Schwab Tire Center . . . . . . . . . . . 7 Lodge at Summer Lake . . . . . . . . . . . 13 Sunshine Gift Shop . . . . . . . . . . . . . 9 Tall Town Cafe . . . . . . . . . . . . . . . 2 True Value Hardware . . . . . . . . . . . . 32 Walls, Deanna . . . . . . . . . . . . . . . 11 Woodquest . . . . . . . . . . . . . . . . . . . . 17
Lake County Examiner 2017 Recipe Guide — Page 3
Casseroles
CHEESY ZUCCHINI CASSEROLE 4 slices of bread, cubed 1/4 c. melted butter 2 c. zucchini, cubed 1 large onion, chopped
1 tsp. garlic salt 1 egg, beaten 2 c. cheddar cheese, shredded
Preheat oven to 350 degrees. Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese. Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes Submitted by Carole Coons
CHICKEN POT PIE
1 c. cooked chicken, cut into bite sized pieces 1 2/3 c. frozen (thawed) vegetables 1 (10 oz.) can cream of chicken soup (I use low sodium)
1 c. Bisquick reduced-fat baking mix. Regular works too. 1/2 c. nonfat milk. Regular works too. 1 egg
Preheat oven to 400 degrees. Mix chicken, veggies and cream of chicken soup together and spread into the bottom of a non greased 9 inch round glass pie pan. Mix remaining ingredients (Bisquick, milk, egg) and pour on to top of chicken mixture. Bake in oven for 30 minutes or until the tip turns golden brown. Submitted by Carole Coons
CORN CASSEROLE 2 eggs 1 can whole corn, drained 1 can cream corn 1 pkg. corn muffin mix (like Jiffy) 1/2 c. butter (softened) 8 oz. of whipped cream cheese
1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. onion powder 1/4 - 1/2 tsp. minced garlic 2 c. shredded cheddar cheese (mild, sharp or extra sharp) divided
Mix everything but 1 c. of cheese together and pour into a buttered 9x13 pan. Sprinkle the remaining cup of cheese on top. Bake at 375 degrees for 30 minutes. Submitted by Nancy Albertson
Page 4 — 2017 Recipe Guide Lake County Examiner
Casseroles Dublin Coddle
8 slices of bacon, chopped into small pieces 1 pound pork sausage (I used Johnsonville-Irish Garlic but any high quality sausage will do) 2 tablespoons flour 1 bottle of Guinness beer (or 1 ½ cups of beef, ham or chicken stock)
1.5 pounds of potatoes peeled and cut into bite size pieces 1 ½ onions, sliced 2 cloves of garlic, minced 1 teaspoon dry thyme Fresh cracked black pepper 2 cups of beef, ham or chicken stock
Preheat oven to 300°. Heat a large, oven-proof Dutch oven over medium-high heat. Add bacon and cook until crisp (about 5 minutes). Remove bacon to drain on paper towels, leaving the grease in the Dutch oven. Add in the sausages, a few at a time (making sure not to over crowd the pan) and cook on each side just until golden brown-we don’t need to cook them all of the way through at this point. Remove sausages to plate and cut into 1” pieces. Reduce heat to low and add in flour. Whisk for 2 minutes, being sure to get the yummy bits off the bottom of pan. Remove from heat and whisk in the bottle of Guinness (or broth). To the gravy place half of each of the following…potatoes, garlic, bacon, sausage, thyme and black pepper. Repeat layers with the remaining ingredients and pour the 2 cups of broth over everything. Place the lid on and bake in preheated oven for at least 2 hours and up to 4 hours. Note: Because the bacon, sausage and stock contain quite a bit of salt I didn’t add any to this recipe. If you think you want to add some I would wait until the end and taste test before doing so. Stirring Up Fun — June Dick
HAM AND BROCCOLI CASSEROLE
2 packages (10 oz.) each of chopped broccoli, drained 2 c. ham 1 1/2 c. shredded cheese
1 c. biscuit mix 3 c. milk 4 eggs
Heat oven to 350 degrees. Cook broccoli according to directions and drain. Spread into ungreased baking pan 13x9x2. Layer ham and cheese over the broccoli. Beat remaining ingredients by hand until smooth. Pour over ham, cheese and broccoli. Bake uncovered about one hour. Submitted by Donna Hoyez
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Lake County Examiner 2017 Recipe Guide — Page 5
Casseroles
GOOD KARMA CASSEROLE 1 c. chopped cauliflower 1 c. chopped broccoli 1 c. sliced or baby carrots 1 yellow or Walla Walla onion 1 c. sliced bell pepper (any color) 1 can sliced olives 1 can baby corn 1 c. chopped spinach
2 c. uncooked bow tie pasta 2 cans cheddar cheese soup 2 cans tomato soup 2 cooked and chopped chicken breast 4 cups shredded cheddar cheese *Add or delete any veggies to match your taste
Mix together soups, without adding recommended water. Mix veggies together. Boil pasta until al dente. Coat the bottom of a large baking dish liberally with the soup mixture, layer cooked noodles, then chicken, half of the shredded cheese. Mix remaining soup and veggies together; add rest to the top of the casserole. Finish with the remainder of the cheese and bake at 375 degrees until the cheese is golden brown. Submitted by BobbieJo Duran
TORTILLA BAKE Package of flour tortillas 1/2 chopped onion 1 stalk chopped celery 1 lb. hamburger 1 package of taco seasoning
1 can refried beans 1 can cream of celery soup 1 can mushroom soup 1 cup sour cream Grated mozzarella
Oil or spray a pan with Pam and line the bottom of it with tortillas. Cook onion, celery, hamburger and taco seasoning together. Spread the can of beans on tortilla shells, then add the meat mixture. Mix the celery, mushroom soup and sour cream together and spread over the meat. Add another layer of shells and then the remainder of the soup mix; top with mozzarella cheese and bake at 350 degrees for 30 to 40 minutes. Submitted by Donna Hoyez
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Page 6 — 2017 Recipe Guide Lake County Examiner
Casseroles TURKEY AND BISCUIT SUPPER 3 bacon strips 3/4 c. chopped onion 1/2 c. chopped celery 1/4 c. chopped green pepper 1 can (4 oz) sliced mushrooms, drained 1 can (10 3/4 oz) condensed cream of celery soup (undiluted) 1 c. (8 oz) sour cream
3 c. cubed cooked turkey 1/4 tsp. salt 2 tsp. Worcestershire sauce 1/8 tsp. pepper Biscuits: 2 c. biscuit mix 1/2 c. milk 2 eggs, lightly beaten 1/2 c. shredded cheddar cheese
Cook bacon in a large skillet until crisp; remove, crumble and set aside. Meanwhile, in bacon drippings, sauté onion, celery, green pepper and mushrooms until tender. Remove from heat and drain. Add soup and sour cream to sautéed veggies and mix well. Add turkey, salt, Worcestershire sauce, pepper, milk and bacon and mix well. Turn into a greased 2-quart casserole dish. For biscuits; combine biscuit mix, milk, eggs and cheese. Mix only until moistened. Drop by spoonfuls on top of turkey mixture. Bake at 350 degrees for 45 minutes or until biscuits are golden. Submitted by Jeanette Simmons
Turkey Pot Pie Bowls 1 Tablespoon olive oil ½ onion, chopped 1 clove garlic, minced 2 cups leftover turkey {or chicken}, chopped or shredded 1 can of cream of turkey soup 1 cup of frozen peas and carrots
1 cup chicken broth 2-3 Tablespoons milk {I used heavy cream} Salt and Pepper to taste ¼ teaspoon fresh thyme {minced} 1 can of refrigerator biscuits
Biscuits: Bake according to package directions while making the filling. The last minutes to 30 seconds of baking sprinkle top of each biscuit with garlic salt. Filling: In a sauce pan over medium heat add oil to heat. To the oil add the chopped onion and sauté until translucent. Add minced garlic and cook an additional minutes or until fragrant. To the onion and garlic add the chopped turkey, frozen peas and carrots, cream of turkey soup and mayonnaise. Mix until well combined and cook for 4-5 minutes or until turkey is heated and veggies are no longer frozen, add fresh thyme. Add milk to thin sauce and salt and pepper to taste. To serve spoon filling into a bowl and top with a biscuit. For more recipes and tips visit my website www.practicallyhomemade.com Stirring Up Fun — June Dick
Lake County Examiner 2017 Recipe Guide — Page 7
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Page 8 — 2017 Recipe Guide Lake County Examiner
Appetizers GLAZED KEILBASA PINEAPPLE BITES 1 (14 oz.) regular Kielbasa, sliced 1 (20 oz.) can pineapple chunks, reserve juice For the glaze:
3 Tbsp. Teriyaki sauce 1 Tbsp. sweet chili sauce 1 Tbsp. honey 1 Tbsp. pineapple juice (from can) for garnish: plain toothpicks
Soak your toothpicks in water for 20 minutes before baking. Be sure to use plain (not colored) toothpicks. I learned from experience that the colored toothpicks will bleed and discolor the food. Preheat oven to 425-f degrees. Line a baking sheet with parchment paper. Place a piece of pineapple on top of a slice of kielbasa and place on the parchment lined pan. (I wait to put the toothpicks in until after I glaze. The reason being that if you get glaze on the tops of the toothpicks, it will burn in the oven.) In a small bowl combine glaze ingredients. Glaze the kielbasa and pineapple bites. Stick each portion with a plain toothpick. (Almost any kind of glaze will work!) Bake for 15 to 20 minutes until hot. Let cool slightly and serve warm. —Tillie Flynn
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Lake County Examiner 2017 Recipe Guide — Page 9
Soups 3 c. potatoes 1 large onion, chopped 6 slices of bacon, diced 1 carrot, shredded 1/2 c. celery, chopped
CLAM CHOWDER
2 cans chopped or minced clams and juice 2-3 tbsp. flour 3 c. milk or half and half Salt, pepper, parsley flakes to taste
Cover onions, potatoes, carrots, celery and parsley with water. Sauté bacon pieces and drain; add to vegetables. Cook until vegetables are soft, add clams. Add milk or cream to the mixture; combine flour with enough milk to make thick and add to mixture and stir until thick; you may have to add a little more flour. Season to taste. Float a dab of butter on each serving. This chowder should be quite thick. Submitted by Donna Hoyez
HARVEST CORN CHOWDER
1 medium onion, chopped 1 tbsp. butter or margarine 2 cans (14 1/2 oz) cream style corn 2 cans (14 1/2 oz) whole kernel corn 4 cups diced cooked potatoes 1 can (10 3/4 oz) cream of mushroom soup
1 jar (6 oz) sliced mushrooms, drained 3 c. milk Salt and pepper to taste 1/2 lb. bacon, cooked and crumbled
In a large skillet or saucepan, sauté onion in butter until tender. Add cream style corn, kern corn, potatoes, soup and mushrooms. Stir in milk. Season with salt and pepper. Simmer until bubbly. Garnish with bacon. Submitted by Jeanette Simmons
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Page 10 — 2017 Recipe Guide Lake County Examiner
Soups
POTATO SOUP
1 package (12 oz.) bacon 1 1/2 c. chopped onion 6 c. Progresso chicken broth (from two 32 oz. cartons) 2 lb. baking potatoes, peeled, cubed 3/4 cup Gold Medal all-purpose flour 4 c. milk
1 tsp. salt 1 tsp. fresh ground black paper 1 c. diced cooked ham 1-8 oz. container sour cream 2 1/2 c. shredded sharp cheddar cheese 3/4 c. sliced green onion
In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tbsp. drippings in skillet. Cook onion in drippings over medium-high heat 6 minutes or until almost tender. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper and cook over medium heat; stirring constantly with a whisk, until mixture is thickened and bubbly. Stir in ham, half of the cooked bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onion. Submitted by Rob Jeffers
30 minute Chili 2 tablespoons vegetable oil 1 cup diced white onion (about 1 small white onion) 2 cloves garlic, minced 1/2 cup masa harina (corn flour) 3 cups beef stock 1 pound, cooked and drained ground beef 1 (15-ounce) can tomato sauce 1 (14-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with green chiles 1/2 tablespoon ground chili powder 1/2 teaspoon cumin 1 teaspoon salt, or more/less to taste optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo
Heat the oil in a large stock over medium-high heat. Add the diced onion and saute for 5 minutes, or until cooked and translucent. Add the minced garlic and saute for an additional minute. Stir in the masa harina and cook for an additional minute. Pour in half of the beef stock, and use a whisk to stir until completely combined. Add in the remainder of the beef stock, and stir to combine. Immediately add in the cooked ground beef, tomato sauce, black beans, diced tomatoes with green chiles, chili powder, cumin and salt, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Taste, and season the soup to taste with salt. Serve the soup warm with desired toppings. Stirring Up Fun — June Dick
Lake County Examiner 2017 Recipe Guide — Page 11
Salads ASIAN SALAD
1 - 16 oz. package cabbage mix 1 c. frozen peas, thawed 6 green onions, chopped 2 tbsp. butter 1 1/3 c. sliced almonds 1/2 c. sesame seeds (optional) 1 package top ramen noodles, crushed
(use packet from noodles in dressing) Dressing; 1/2 c. canola oil 1/3 c. sugar 1 tbsp. soy sauce Packet from noodles
In frying pan melt butter, add noodles and almonds and simmer until golden brown. Mix cabbage mix, peas, and onions together and add to the noodle mix. Add dressing and mix well. Refrigerate overnight or for several hours. Submitted by Jeanette Simmons
DELICIOUS BROCCOLI SALAD
1 - 1 1/2 c. finely chopped celery 2 bunches of broccoli, cut into bite size pieces 1 bunch green onions, finely chopped (tops included) 1 cup of red, seedless grapes
1 lb. bacon, cooked and chopped 1/2 - 1 c. cashew nuts Dressing 1 c. mayonnaise 2 tbsp. apple cider vinegar 1/2 c. sugar
Mix together the broccoli, celery, onions and grapes, chill. 1 hour before serving, add dressing. Just before serving add the bacon and nuts. Submitted by Rob Jeffers
BUFFET SALAD
1 can of regular size cherry pie filling 1 large can of drained, crushed pineapple 1-16 oz. container of cool whip
1 c. shredded coconut 1 c. chopped walnuts Miniature marshmallows (optional) 1 can of Eagle brand sweetened milk
Mix ingredients all together. Chill for at least 2 hours or over night. Submitted by Donna Hoyez
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Page 12 — 2017 Recipe Guide Lake County Examiner
Salads
CARROT SALAD
2/3 c. sugar 1/4 c. white vinegar 1 sm. can condensed tomato soup 2 lb. carrots
1 onion 3 stalks celery 1-2 green peppers 1/4 c. canola oil
Peel carrots (if desired) and slice into coins. Cook until tender crisp in microwave. Dice onions and add to the carrots the last minute of cooking. Cut celery and peppers into small pieces (1/4-1/2 inch). Mix all veggies together. Mix sugar, vinegar and oil together and pour over veggies. Refrigerate 24 hours before serving. Submitted by Nancy Albertson
CRANBERRY SALAD
1 c. sour cream 2 - (3 oz.) cream cheese 1/2 c. sugar 2 cans (16 oz.) whole cranberries
1 can pineapple crushed, well drained 1 c. pecans or walnuts, chopped fine 1 container (8 oz.) cool whip
In a bowl, with electric mixer, combine sour cream, sugar and cream cheese until well blended. Stir in cranberries, pineapple and nuts. Fold in cool whip. Place in a slightly oiled mold and freeze. To serve set bottom of mold in warm water until salad loosens. Invert onto platter, slice and serve. This salad should be only slightly thawed. Submitted by Donna Hoyez
Mexican Street Corn Salad
5 ears fresh corn 1 1/2 tablespoons olive oil or butter 1 clove of garlic, minced 2 tablespoons mayo 2 tablespoons sour cream 1 large lime (juiced) 3/4 teaspoon chili powder, or more if desired
1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon black pepper Salt to taste 1/2 cup crumbled Mexican cheese, like queso fresco or Cotija 2 tablespoons cilantro or parsley (chopped)
Begin by cutting the corn off of the cob. [The easiest way to do this is to use a bundt pan. Put the stem of the ear of corn in the hole in the middle of the pan and when you cut the corn it goes directly into the pan and not all over the place.] Meanwhile in a skillet warm the olive oil or butter over a medium heat. Once warmed, add the corn and cook until it starts to brown, being sure to stir it regularly. When the corn has a little color and is warmed through add the garlic and cook for an additional minute, set aside. In a medium sized bowl whisk together the mayo, sour cream, lime juice and spices to make the dressing. Add the corn to the bowl and stir until the corn is completely coated. Add the cheese and cilantro, stir and serve warm or make ahead and serve cold. Stirring Up Fun — June Dick
Lake County Examiner 2017 Recipe Guide — Page 13
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Page 14 — 2017 Recipe Guide Lake County Examiner
Salads PEA SALAD
1-1 1/2 c. frozen peas thawed and drained 8 oz. water chestnuts, chopped 1/2 c. celery chopped 3-4 green onions thinly sliced
1/4 c. sour cream 1/4 c. mayo 1 c. garlic cashews (or regular cashews)
Mix all veggies together, mix mayo and sour cream in a separate bowl and pour over the veggies. Add the cashews and stir. Refrigerate at least 4 hours before serving. Submitted by Nancy Albertson
Spring Spinach Pasta Salad
SALAD 12 oz. bowtie pasta (cooked according to box and cooled) 4 cups baby spinach leaves 1-4oz. can mandarin oranges (drained) or 2 oranges, segmented ½ c. sliced almonds 2 green onions, sliced
DRESSING 1/3 cup teriyaki sauce 1/3 cup rice wine vinegar (or apple cider) ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon salt ¼ teaspoon black pepper 2 tablespoons brown sugar ½ c. oil (vegetable is what I used but canola or olive oil would work too)
Start with the dressing and add all of the ingredients into a mason jar add lid and shake until completely combined. If you don’t have a mason jar, then just whisk all of the ingredients together really well. Once my pasta is cooked and cooled I add about ¼ cup of dressing to the pasta and let it set until ready to combine. When you are ready to assemble then just add all of the salad ingredients into a large bowl and add ¼ cup of dressing at a time until you are happy with the amount you have (I hate to over dress a salad). Serve and enjoy! Stirring Up Fun — June Dick
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Lake County Examiner 2017 Recipe Guide — Page 15
Sides and Misc. BUTTERED POTATOES
4 large new potatoes Half medium onion
1 stalk celery 1 cube butter
Cut the potatoes into cubes and put into a medium saucepan. Add onion and celery (cut into pieces). Bring to a boil. Cook 15 minutes drain and add butter. Serve carefully. Submitted by Yvonne Fullerton
CORN RELISH
12 ears of corn 12 onions 3 green peppers 3 red peppers 1 quart of ground cabbage 1 quart of dark vinegar
2 c. sugar 1 tbsp. ground dry mustard 1 tbsp. celery seed 1/4 tsp. turmeric Salt to taste
Put through meat grinder the cabbage, peppers and onions. Precook corn 3 to 5 minutes, cool and cut from cob. Then mix all together and cook for 25 minutes. Put in warm jars and seal. Submitted by Donna Hoyez
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Page 16 — 2017 Recipe Guide Lake County Examiner
Sides and Misc. CRANBERRY RELISH
4 c. ground cranberries 1 1/2 c. sugar
1 medium orange (unpeeled) 1 ripe, red apple (unpeeled)
Wash cranberries, put in blender, pulse until coarsely chopped. Remove button and navel from orange and remove stem, cut into large chunks, put into blender (after removing cranberries) and pulse until peel is in small pieces. Remove and add to the cranberries. Cut apple into chunks (core removed) and pulse in blender until chopped. Add to berry/ orange mixture. Add sugar to taste (may require additional 1/2 c.). Add pinch of salt. Mix well. Refrigerate until serving. *May omit apple/ orange if desired. Submitted by Alice Gillenwater
To one quart of ground meat 1 tbsp. salt 1 tbsp. brown sugar
JERKY
1 tbsp. MSG 1/2 tsp. garlic powder
Mix meat and ingredients and let set overnight. Roll out onto wax paper, to size of smoker shelf. Smoke 4 to 5 hours and cut into strips. Submitted by Donna Hoyez
5 lbs. hamburger 1/4 c. Martons Tender Quick 2 1/2 tsp. garlic salt 2 1/2 tsp. black pepper
SALAMI
2 tbsp. mustard seed 1 tbsp. Hickory smoked salt 1 tsp. smoke flavor
On the 1st day, mix spices together and gently mix into hamburger with hands. Cover and refrigerate over night. The next morning mix well with hands and return to fridge. On the 3rd day mix again and then shape into rolls. Place on a broiler pan on the lower rack at 150 to 175 degrees and bake 8 to 10 hours, turning every 2 hours. Let cool on paper towels, wrap in foil and refrigerate or freeze. Submitted by Donna Hoyez
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Lake County Examiner 2017 Recipe Guide — Page 17
Main Dishes NUTTY CABBAGE STIR FRY
5 c. thinly sliced cabbage 1 c. chopped peanuts 1 tbsp. chopped onion 1 tbsp. chopped sesame seeds
1 tbsp. sesame oil Salt to taste 1 tsp. chopped ginger (optional) 2 tsp. sugar (optional)
Heat oil and add remaining ingredients together. Stir and toss them in the pan over medium heat till the cabbage is cooked yet crisp. Serve with rice. Submitted by Carole Coons
TACO RING
1 lb. lean hamburger 1 package taco seasoning mix 1 can refried beans 2 packages Pillsbury Crescent rolls Lettuce Olives
Grated cheese Salsa Green pepper Tomatoes Sour cream Cilantro
Brown meat and mix in the taco seasoning; add beans and cheese, arrange crescent rolls on 15” baking stone with long end of crescent to the center (looks like a sun). Evenly scoop filling onto crescent, pull small end up over filling and press into center of the crescent roll (filling will not be completely covered). Bake approximately 20-25 minutes at 350 degrees. Do not under bake. While baking cut lettuce, dice tomatoes/ olives/ cilantro, grate cheese and cut the top off of the green pepper. Fill the pepper with salsa and put into the middle of the baked ring. Top ring with lettuce, tomato, olive and cilantro. Garnish with salsa and sour cream. Submitted by Donna Hoyez
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Holiday Fair Fri., Dec. 1st & Sat., Dec. 2nd
New Furniture Items
Unique, Hand Carved Santas Ornaments • Furniture •Wall Decor • Gifts See our products at Bloomers Country Nursery 921 N. 4th St. • Lakeview • 541-947-7485
Page 18 — 2017 Recipe Guides Lake County Examiner
Main Dishes MEATLOAF SURPRISE
1 lb. hamburger 1 large onion 1 stalk celery 4 oz. can of tomato sauce 2 tsp. season salt
1 tsp. pepper 1 egg 1 1/2 c. oatmeal 4 oz. cheese Ketchup
Preheat oven to 350 degrees. Mix hamburger, egg, tomato sauce, onion, salt, pepper and oatmeal together. Put half of loaf into a pan then top with the cheese. Add remaining hamburger mixture over the cheese layer. Put ketchup on top. Bake for about one hour. Submitted by Yvonne Fullerton
SALMON CROQUETES
1 medium sized cold (boiled) potato 2 c. cooked (cold) salmon 1 egg 1/2 tsp. salt
1 stalk celery 1/2 c. onion 1/4 tsp. pepper
Grind everything but the egg. After grinding add egg (beaten with 2 tbsp. water) Roll in cracker crumbs and fry with olive oil until golden brown. Also can be made with a 12 oz. can of salmon. Submitted by Pat Springer
SLOW COOKER PORK CHOPS
4 bone-in pork chops - 1/2 lb. each Kosher salt, to taste Black pepper, to taste Brown sugar, to taste (optional) 2 tbsp. butter, divided 1 large onion, sliced (about 2 1/2 to 3 cups) 1 tsp. dried thyme or rosemary (1
tbsp. chopped fresh) 1 c. chicken broth or stock 1/4 c. apple cider with no sugar added 3 tbsp. soy sauce (low sodium) 1 tbsp. Worcestershire sauce 2-3 tbsp. cornstarch mixed with 2 tbsp. water
Season the chops with salt, pepper, and brown sugar to taste. Heat 1 1/2 tbsp. butter in a large sautĂŠ pan over medium-high heat. Sear the chops on both sides until golden brown, about 3-5 minutes on each side. Move the seared chops to a slow cooker making sure not to stack on top of each other but they can overlap. Add the remaining 1/2 tbsp. of butter to pan, followed by the sliced onions. Cook the onions until they begin to brown, about 3-5 minutes. Add the herbs and cook another 30 seconds or until fragrant. Add the chicken broth, apple cider, soy sauce and Worcestershire sauce to deglaze the pan. Stir everything to combine, making sure to scrape up the browned bits from the bottom of the pan. Pour the liquid and onions over the chops. Cook for 4-5 hours on low or 2-3 hours on high. Remove the cooked chops from the slow cooker and cook on high until the sauce thickens and the chops are fork tender, about 30-60 minutes. Serve with your favorite side dish of mashed potatoes, rice or veggies. Submitted by Jeanette Simmons
Lake County Examiner 2017 Recipe Guide — Page 19
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Page 20 — 2013 Season’s Eatings Lake County Examiner
Breads and Muffins 2 c. self-rising flour 1 c. milk
BISCUITS
4 tsp. mayo
Bake in muffin tin at 350 degrees. Submitted by Donna Hoyez
MANGO BREADS
2 c. flour 2 tsp. baking soda 1 1/2 tsp. baking powder 1/2 tsp. salt 2 tsp. cinnamon 1 1/2 c. chopped and peeled mango 2 eggs
1/2 c. oil 1/2 c. softened butter 1 c. sugar 1 tsp. vanilla 1/2 c. raisins 1/2 c. chopped nuts 1/2 c. coconut
Blend together first 5 ingredients and set aside. Mix well all wet ingredients. Slowly fold dry ingredients into the wet. Then mix in last 3 ingredients. Bake at 350 degrees for 45 minutes in a greased 9-inch loaf pan. Submitted by Pat Springer
PINA COLADA ZUCCHINI BREAD
4 c. all purpose flour 3 c. sugar 2 tsp. baking powder 1 1/2 tsp. salt 1 tsp. baking soda 4 eggs 1 1/2 c. canola oil
1 tsp. each; coconut, rum and vanilla extracts 3 c. shredded zucchini 1 c. canned crushed pineapple, drained 1/2 c. chopped walnuts or pecans
Grease and flour three 8x4 loaf pans and set aside. In a large bowl combine the flour, sugar, baking powder, salt and baking soda. In another bowl combine the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini and walnuts. Transfer to prepared pans. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Submitted by Jeanette Simmons
Lake County Examiner 2017 Recipe Guide — Page 21
Breads and Muffins PUMPKIN MUFFFINS
1 egg 1/2 c. milk 1/2 c. canned pumpkin 1/4 c. melted butter 1 1/2 c. flour
1/2 c. sugar 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg
Preheat oven to 400 degrees. Grease bottom of muffin tin or use baking cups. Beat egg slightly with fork. Stir in milk, pumpkin and butter. Measure flour by sifting. Blend dry ingredients and stir just until flour is moistened. Batter should be lumpy. Fill greased muffin cups 2/3 full. Bake 18-20 minutes. Submitted by Carole Coons
PUMPKIN NUT BREAD
2 c. flour 2 tsp. soda 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1 c. solid pack pumpkin
1 c. sugar 1/2 c. milk 2 eggs 1/4 c. softened butter 1 c. chopped nuts
Mix together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in bowl. Add dry ingredients and softened butter. Mix until well blended. Stir in nuts. Spread in loaf pan. Bake at 350 degrees for 45-55 minutes or till toothpick comes out clean. Makes one loaf. Submitted by Carole Coons
SHEEPHERDERS BREAD
2 packages active dry yeast 3 c. warm water 2/3 c. shortening, melted and cooled
1/4 c. sugar 2 tsp. salt 8-9 c. flour
In large bowl dissolve yeast in warm water. Stir in shortening, sugar and salt. Allow to stand in warm place 5-10 minutes or until bubbly. Add 4 cups flour and beat well with wooden spoon. Stir in enough remaining flour to make a stiff dough. Turn our on floured board and knead, until smooth and elastic. Place in greased bowl, turn to grease top. Cover and let rise in warm, draft-free place until doubled in size, about one hour. (Variation: let rise one more time before putting it in Dutch oven. Bread is lighter). Punch down, shape in smooth ball and place in greased cast iron or aluminum Dutch oven (4 1/2 to 5 quarts). Cover with very well greased lid. Allow to rise until dough just touches lid. Watch closely. Place covered Dutch oven in 375-degree oven and bake 10 minutes. Remove lid and bake 35 minutes longer or until golden brown and loaf pounds hollow when tapped on bottom with fingers. Note: if lid had ring or other markings, it will create a decorative pattern on bread; such a pattern is typical of Basque bread. Submitted by Rob Jeffers
Page 22 — 2017 Recipe Guide Lake County Examiner
Breads and Muffins Simple Beer Bread
3 cups self-rising flour 1/2 cup sugar
12 oz room temperature beer 1/2 c. melted butter
Preheat oven to 375 degrees. Spray a bread pan with cooking spray. Gently mix together the flour, sugar and beer until it is thoroughly combined. The batter will be thick. Pour the batter into the bread pan. Pour melted butter over batter in pan and bake for 40 minutes. Take out of the oven and let sit for five minutes in the pan. Remove and let cool before slicing. Submitted by Mallory Adams
3 eggs 2 c. sugar 1 c. vegetable oil 2 c. flour 2 c. grated zucchini 1 tsp. baking soda
ZUCCHINI BREAD
1/4 tsp. baking powder 1 tsp. salt 3 t. cinnamon 3 t. vanilla 1 c. chopped walnuts
Preheat oven to 325 degrees. Mix eggs, sugar, oil, vanilla, and salt until creamy. Stir in zucchini and add flour one cup at a time. Add baking powder, baking soda, cinnamon, and nuts then mix well. Bake for one hour or until done. These loaves can be kept frozen and they taste great whenever thawed. Nice to give to family during the holidays too! Submitted by Carole Coons
ZUCCHINI MUFFINS
3 eggs 1 c. oil 2 tsp. vanilla 2 c. sugar 2 c. zucchini Small can of pineapple, crushed 3 c. flour
2 tsp. baking soda 1 tsp. salt 1/2 tsp. baking powder 1 1/2 tsp. cinnamon 3/4 tsp. nutmeg 1 c. huckleberries
Mix together and bake in muffin cups at 350 degrees.
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Submitted by Donna Hoyez
Lake County Examiner 2017 Recipe Guide — Page 23
Pies and Cobbler 4 1/2 c. sugar 1 c. cornstarch 1/4 tsp. nutmeg
APPLE PIE FILLING
3 tsp. cinnamon 3 tbsp. lemon juice 5 1/2 - 6 lb. apples, cored and sliced
In large saucepan, blend first four ingredients and 10 cups of water. Add 1 tsp. salt and cook, stirring until thickened then add lemon juice. Pack apples in jars, leaving an inch head space. Fill with hot mixture; process in boiling water bath 15 minutes for quarts and 20 minutes for pints. 1 quart is enough for a 9-inch pie. Submitted by Donna Hoyez
BLACKBERRY COBBLER
4 c. fresh blackberries 1 tbsp. lemon juice 1 large egg 1 c. sugar
1 c. all-purpose flour 6 tbsp. butter, melted Whipped cream (optional) Garnish: fresh mint sprig
Preheat oven to 375 degrees. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375 degrees for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired. Submitted by Rob Jeffers
FROSTY KEY LIME PIE
1/4 c. boiling water 1 package (0.3 oz) sugar-free lime gelatin 2 cartons (12 oz.) key lime yogurt 1 carton (8oz.) frozen fat-free
whipped topping, thawed (Cool whip works best) 1 reduced-fat graham cracker crust (6 oz.)
In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping and pour into crust. Cover and put in freezer for about 2 hours. Remove from freezer about 5 minutes before cutting. YIELD: 8 servings Submitted by Jeanette Simmons
YOGURT PIE
3 containers of fruit yogurt (any flavor) Fresh fruit that goes with the flavor of yogurt
18 oz. tub of Cool Whip 1 graham cracker pie crust (regular or chocolate)
Mix first three ingredients together and scrape into crust. Freeze for at least 3 hours. Remove pie from freezer and place in fridge for at least an hour prior to using. “I have used peach yogurt and fresh peaches, raspberry yogurt with raspberries, etc.” Submitted by Nancy Albertson
Page 24 — 2017 Recipe Guide Lake County Examiner
Pies and Cobbler Pinata Cupcakes
12 cupcakes (any flavor, I used the chocolate recipe below) 2 cups butter cream frosting (see recipe below) Candies and sprinkles of choice Chocolate Cupcakes 1/2 cup unsweetened cocoa powder 3/4 cup all-purpose) flour
1/2 teaspoon baking soda 3/4 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/3 cup vegetable oil 1 tablespoon vanilla
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Set aside. In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won’t be very thick. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
BUTTER CREAM FROSTING
1 and 1/4 cups (2.5 sticks) butter, softened to room temperature
5 cups sifted confectioners’ sugar 1/3 cup heavy cream 1 tablespoon pure vanilla extract 1/8 teaspoon salt
In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy. Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. If your frosting is too thin then add more confectioners’ sugar 1 tablespoon at a time, if it is too thick then add more heavy cream 1 tablespoon at a time until you have the right consistency. Directions to assemble cupcakesCut a cone shaped piece from the middle of each cupcake and remove (making sure to not cut through to the bottom, you need cake at the bottom and on the sides for structure). Cut about a ¼” from the top of the cone you removed because you will put it back on the cupcake once it is filled. Fill the cupcakes with whatever candy or sprinkles you like. Top with the piece that you cut off the cone from the middle. Frost using butter cream frosting and a piping bag or Ziploc bag to make a swirl, add sprinkles. Stirring Up Fun — June Dick
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Open Daily • 7am -3pm
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Lake County Examiner 2017 Recipe Guide — Page 25
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Page 26 — 2017 Recipe Guide Lake County Examiner
Cakes
1 can cherry pie filling 1 can pineapple, crushed 1 box yellow cake mix
CHERRY CAKE
1/2 c. butter 1 c. chopped walnuts
Put pie filling and pineapple in a 9x13 pan and sprinkle with cinnamon. Then sprinkle with 1 boxed dry cake mix, 1/2 cup butter (melted and drizzled on top of the dry cake mix). Put nuts over the top and bake at 350 degrees for 40 minutes. Submitted by Donna Hoyez
CHOCOLATE SAUERKRAUT CAKE
2 1/2 c. flour 1/2 c. cocoa 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/3 c. Oleo 1/3 c. shortening
1 1/2 c. sugar 3 eggs 1 tsp. vanilla 1 c. water 2/3 c. sauerkraut, drained and chopped
Set oven at 350 degrees. Line pans with wax paper. Sift flour, cocoa, baking powder, baking soda and salt together, set aside. Beat butter or Oleo and shortening until creamy. Gradually beat in sugar until blended. Beat in eggs one at a time, beating well after each. Mix in vanilla and 1/3 of the flour mix, beat, then beat in half of the water. Repeat with the rest of the flour mix and water. Beat well, stir in sauerkraut and divide into pans. Bake 25 to 30 minutes. Submitted by Donna Hoyez
GERMAN CHOCOLATE TOPPING
2/3 c. white sugar 2/3 c. evaporated milk 2 eggs yolks 1/3 c. Crisco
1/2 tsp. vanilla 1 1/3 c. flaked coconut 1 c. chopped pecans or walnuts
In a medium saucepan combine sugar, milk, egg yolk and shortening. Cook, stirring over medium heat until mixture comes to a boil. Remove from heat and stir in vanilla, coconut and nuts. Cool 15 minutes and spread over cake. Submitted by Donna Hoyez
RHUBARB CAKE 4 c. rhubarb, cut into 1/2� pieces 1 c. sugar 1 package of cherry jell-o
1 package of Jiffy white cake mix 1 c. water 1/3 c. melted butter
In a 9x9 square greased pan add first four ingredients. Drizzle water and butter over the top. Bake at 350 degrees for 45 minutes. Let cool and then refrigerate. Submitted by Donna Hoyez
Lake County Examiner 2017 Recipe Guide — Page 27
Cookies, Bars & Brownies 1/2 c. margarine 1 c. flour 2 tbsp. water 1 c. water
ALMOND BARS
1 tsp. vanilla/ almond 1 c. flour 3 eggs
Cut margarine into flour and then add the 2 tbsp. water. Make into a ball and divide in half. Press both halves out onto an ungreased cookie sheet to 11x4”. For the topping: Boil 1/2 c. margarine with 1 c. water, add 1 tsp. vanilla or almond extract. Remove from heat. Beat in 1 c. flour, then 3 eggs (one at a time). Spread on top of dough. Bake at 350 for 45 minutes. Frost with powdered sugar frosting, sprinkle with silvered almonds. Do not keep in airtight container. Submitted by Joyce Collins
Carrot Cake Blondie’s
BARS 8 oz. (2 sticks) butter, melted 1 ½ cup brown sugar 2 teaspoons vanilla 1 egg plus 1 egg yolk 1 c. finely grated carrots 1 2/3 c. flour ¼ teaspoon ground ginger
½ teaspoon cinnamon ½ teaspoon salt FROSTING 4 tablespoons butter, softened 4 oz. cream cheese, softened 1 teaspoon vanilla 1 c. powdered sugar
Preheat your oven to 350°. In a mixing bowl whisk together your melted butter and brown sugar until there is no lumps. Add the vanilla and egg, plus egg yolk and whisk until combined. Fold in grated carrots. To the carrot mixture add the flour and spices, mix until completely incorporated. Pour into a greased 8x8 pan and bake for 20-25 minutes (oven temperatures vary, you want it to be set but don’t over bake). Remove from oven and let cool. For the frosting, cream together the butter and cream cheese. Then add the vanilla and powdered sugar, mixing until you have a smooth texture. Spread over Blondie’s once they are completely cooled. Cut and enjoy. Stirring Up Fun — June Dick
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Page 28 — 2017 Recipe Guide Lake County Examiner
Cookies, Bars & Brownies CHOCOLATE MINT BROWNIES
2 oz. unsweetened chocolate 1/2 c. sweet butter 2 eggs
1 c. sugar 1/2 c. chopped nuts 1/2 c. all-purpose flour
Preheat oven to 350 degrees. Thoroughly grease a 9� square pan. Melt chocolate and butter together. Beat eggs and sugar till thick. Add nuts, flour, and chocolate mixture stir until smooth. Pour batter into pan and bake for 25 minutes. Let cool.
Mint Cream Filling:
1 1/2 c. powdered sugar
3 tbsp. sweet butter, softened 2 tbsp. heavy cream 1/4 tsp. peppermint flavoring
Beat together all the ingredients until smooth. If you like, sprinkle a drop of green coloring into this mint cream. Spread filling evenly over the cooled cookie layer. Cover and chill until firm (about an hour).
Chocolate Glaze: 2 oz. sweet chocolate
2 tbsp. butter 1 tsp. vanilla
Melt together all the ingredients. Drizzle the glaze over the mint topping. Cover and chill again until firm. Cut the brownies into bite-sized squares and place in paper candy cups. Submitted by Kathy Nyquist
CHOCOLATE MINT BROWNIES
2/3 c. margarine 4 sq. baking chocolate 1 tsp. vanilla 1 7/8 c. sugar
4 eggs 1/2 tsp. salt 1 1/2 c. flour 1 c. chopped pecans
Melt margarine and chocolate, cool slightly. Beat sugar, eggs and vanilla then add the chocolate and margarine. Stir in flour and salt then add nuts. Spread dough in greased and floured jellyroll pan. Bake at 325 degrees for 25 minutes. Cool and spread with powdered sugar frosting with 1/2 tsp. vanilla and 1/2 tsp peppermint extract. Melt 2 sq. baking chocolate and 2 tbsp. margarine together and pour over frosting. Let set and cut into squares. Keeps well in fridge. Submitted by Joyce Collins
Crust: 1 c. butter
FROSTED ALMOND BARS
1/2 c. powdered sugar 2 c. flour
Mix and pat into a 9x13 pan. Bake at 350 degrees for 20-25 minutes
Filling: 8 oz. cream cheese 1/2 c. sugar
2 eggs 2 tsp. almond flavoring
Mix and pour over hot crust. Bake at 350 degrees 15-20 minutes. Cool.
Frosting: 1 1/2 c. powdered sugar 1 1/2 tbsp. milk
1/4 c. butter 1 tsp. almond flavoring
Mix and frost the cool bars. Sprinkle with toasted slivered almonds. Submitted by Kathy Nyquist
Lake County Examiner 2017 Recipe Guide — Page 29
Cookies, Bars & Brownies LEMON CHEESE BARS
1 Duncan Hines pudding yellow cake mix 1- 8 oz. cream cheese, softened 1/3 c. sugar
1 tsp. lemon juice 2 eggs 1/3 c. oil
Mix dry cake mix, 1 egg, and 1/3 cup oil until crumbly. Reserve 1 cup; pat remaining mixture lightly into ungreased 13 x 9 x 2 pan. Bake 15 minutes at 350 degrees. Beat together sugar, cheese, lemon juice and 1 egg until smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer; cool and cut into bars. Submitted by Carole Coons
1 c. grated zucchini 1 tsp. baking soda 1 c. sugar 1/2 c. margarine 1 egg, beaten 2 c. flour
ZUCCHINI COOKIES
1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. salt 1 c. nuts 1/2 c. raisins
Combine ingredients and chill at least 2 hours. Drop by teaspoon onto greased baking sheet and bake at 375 degrees for 12 to 15 minutes. Submitted by Donna Hoyez
Desserts
JELL-O DESSERT.
Angel food cake Large package of jell-o (any flavor) 2 c. boiling water
1 qrt. vanilla ice cream Small can crushed pineapple (drained)
Break cake up in 9x13 pan. Mix jell-o with 2 cups of boiling water. Add ice cream and pineapple, pour on cake and refrigerate. Slice and serve with cool whip (optional). Submitted by Vickie Clemens
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Page 30 — 2017 Recipe Guide Lake County Examiner
Desserts
LEMON BERRYMISU
1 c. whipping cream 1/2 c. powdered sugar 8 oz. mascarpone cheese 1 pkg. (3 oz) soft ladyfingers
6 tbsp. thawed frozen lemonade 6 oz. each blackberries, blueberries, strawberries, and raspberries
Whip cream, sugar, mascarpone, and lemon zest with a mixer till soft peaks barely form. Open ladyfingers and lay half of them in a 2 qt. glass serving dish or an 8 inch square pan (separating them a bit if needed to fit). Brush ladyfingers with lemonade. Dollop and spread half of the cream mixture, then sprinkle with half of the mixed berries. Repeat layers. Double for a 9x13 Submitted by Kathy Nyquist
RASPBERRY DESSERT
1- 6 oz. of raspberry jell-o 2 c. boiling water 2 cans of frozen raspberries
1 large jar marshmallow creme 1 container of cool whip 1 package graham crackers
In mixing bowl mix jell-o in the boiling water. Stir until dissolved, add raspberries and chill until slightly thick stirring occasionally. While jell-o is setting mix marshmallow creme with cool whip, until smooth. Crush graham crackers and line bottom of 9x13 pan, top with 1/2 of the marshmallow mixture. Place in fridge until firm and then top with the jell-o mix, set again. Top with the remaining marshmallow mixture and sprinkle top with graham crackers crumbs. Chill at least one hour. Submitted by Donna Hoyez
Fudge and Candies CHRISTMAS BUTTER FUDGE
4 c. sugar 2 c. whole milk 1/2 c. butter 1/4 tsp. salt
1 tsp. vanilla 1/4 c. chopped maraschino cherries 1/4 c. blanched pistachios
Put sugar, milk, butter and salt into a large pan. Bring to a boil stirring constantly until sugar dissolves. Cook over moderate heat and stir occasionally until it forms a soft ball in cold water or 236 degrees. Don’t scorch. Remove from heat and set pan in cold water. Don’t stir until lukewarm. Add vanilla and beat until thick and creamy and loses shine. When on point of setting add nuts and cherries and fold in pan. Let stand at room temperature until firm. Cut in squares and decorate with cherries. Submitted by Joyce Collins
Lake County Examiner 2017 Recipe Guide — Page 31
Fudge and Candies FUN RUM BALLS
2 c. graham cracker crumbs 2 c. chopped walnuts 1 1/2 - 2 tsp. rum extract
1 can ready to spread vanilla or chocolate fudge frosting Powdered sugar
In a large bowl, combine all ingredients; stir till well blended. Using a teaspoonful of mixture, shape into balls. Roll each ball in powdered sugar. Store in tightly covered container. YIELDS: 5 dozen Submitted by Carole Coons
LEMON SNOWBALLS
1/2 c. butter, softened 2/3 c. sugar 1 egg 1/4 c. lemon juice 1 tbsp. grated lemon peel Confectioners’ sugar
1 3/4 c. all-purpose flour 1/4 tsp. baking soda 1/4 tsp. cream of tartar 1/4 tsp. salt 1/2 c. finely chopped almonds
In mixing bowl cream butter, sugar, and egg until well blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least one hour or overnight. Roll into 1 inch balls. Place on ungreased baking sheets and bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). Remove immediately to wire racks; cool for 5 minutes and then roll in confectioners’ sugar. YIELD: about 3 dozen Submitted by Jeanette Simmons
MAPLE FUDGE
1 tsp. plus 1 c. butter (divide) 2 c. packed brown sugar 1 can (5 oz.) evaporated milk
1 1/2 tsp. maple flavoring 1/8 tsp. salt 2 c. powdered sugar
Line an 8” square pan with foil, grease foil with 1/2 tsp. of butter. In a large saucepan combine remaining butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook for 10 minutes, continue to stir frequently. Remove from heat, stir in maple flavoring and salt. Add powdered sugar and beat on medium speed for 2 minutes. Spread into prepared pan. Cool completely, lift foil out of pan and remove from fudge. Cut into squares and store in an airtight container. Submitted by Donna Hoyez
Page 32 — 2017 Recipe Guide Lake County Examiner
Have Your Kitchen Ready for the Holidays Baking Pans and Glassware
Small Appliances
Utensils Slow Cookers Cookie Sheets Pressure Cookers Cookware Food Dehydrators Bowls Blenders Glasses Etc.
Coffee Makers Bread Machines Microwaves Popcorn Makers
The lIttle Things that Make a Difference Pfaltzgralf Silverware • Pairing Knives Measuring Spoons • Utensils Thermometers Graters • Peelers Can Openers
Canning
Jars • Pectin • Pickling Salt 7 days a week Mon.- Sat. 7:30 am - 7 pm Sun. 9 am - 4 pm
318 N. F St.
Lakeview
541-947-2210