Season's Eatings by Lake County Examiner

Lake County Examinerâ&#x20AC;&#x2122;s

2013 Recipe Booklet

Page 2 — 2013 Season’s Eatings Lake County Examiner

Holiday Recipe Index Breakfast

Berry Bomb Frappe . . . . . . . . . . 6 Chocolate Snow Beer . . . . . . . . . . 6 Eggnog. . . . . . . . . . . . . . . . . . . 6 Gingerbread Apple Cocktail . . . . . 6 Rudolf’s Nose . . . . . . . . . . . . . 8 Snowflake Cocoa . . . . . . . . . . . 8 Stone Cherry Swagger . . . . . . . . . . . 8

Crispy Cheddar Chicken . . . . . . 21 Easy Cheesies . . . . . . . . . 22 Enchilada Casserole . . . . . . . . 22 Fresh Stew in Bread . . . . . . . . 20 Kathy’s Roast . . . . . . . . . . 22 Mexican Chicken Casserole . . . . 22 Praline Sweet Potato Casserole ...24 Prime Ribs of Beef a la Lawry’s . . .24 Rustic Mashed Potato Casserole... 24 Stuffed Cabbage . . . . . . . . . 25 Sweet and Sour Pork Chops . . . . . 25 Sweet and Sour Pork . . . . . . . . . . 25 Sweet and Sour Meatballs. . . . 26 Won Tons with Sweet & Sour Sauce . . . . . . . . . . . . . . . . . . . . .26 White Cheese Chicken Lasagna ...27

Soups & Salads

Dips, Sauces & Breads, Etc.

Harvest Apple Pecan Pancakes. . . . .3 Harvest Apple Spice Syrup. . . . . . .3 Muffin In A Minute . . . . . . . .3 Pineapple Beet Smoothie . . . . . . . . 3 Protein Power Breakfast . . . . . . . . 4 Whipping Cream Biscuits . . . . . . . 4

Cocktails & Mocktails

Anna Mae’s Clam Chowder . . . . 10 Basil Rice Tomato Soup . . . . . . . 10 Black Bean & Turkey Pumpkin Chili . 10 Broccoli Salad . . . . . . . . . . . . 14 Cauliflower Slaw . . . . . . . . . . . . 14 Cole Slaw . . . . . . . . . . . . . 14 Cranberry Gelatin Salad . . . . . 15 Creamy Kale Soup . . . . . . . . . . . .11 Grandma’s Chicken Noodle Soup . 10 French Onion Soup . . . . . . . . . . . 12 Harvest Corn Chowder . . . . . . . . 12 Holiday Cranberry Salad . . . . . . . 15 Dry Sesame Dressing . . . . . . . . .14 Paper Cup Frozen Salad . . . . 15 Pea ‘N Cheese Salad . . . . 16 Pineapple Cheese Salad . . . . . . . 16 Pistachio Salad . . . . . . . . . . 16 Raggedy Ann Salad . . . . . . . . . . 16 Southwestern Turkey Soup . . . . . . . . 12 Spaghetti Salad . . . . . . . . 16 Summer Squash Medley . . . . . . . 17 Turkey Stuffing Soup . . . . . . . . . . 12 Yum-Yum Salad . . . . . . . . . . . 17

Main Dishes A Meatloaf . . . . . . . . . . . . . . . . .19 Applesauce Meatballs . . . . . . . . . 19 Apricot Chicken . . . . . . . . 19 Beef Tips with Gravy . . . . . . . . .21 Best Ever Tuna Casserole . . . . . 27 Colorful Cauliflower Casserole . . . 21 Cornchip Casserole . . . . . . 21

Artichoke Dip . . . . . . . . . . . . . . . 28 Chili Artichoke Dip . . . . . . . . . . .28 Cheddar Shrimp Nacho Scoops . . . 33 Cowboy Caviar . . . . . . . . . . . .33 Cream Cheese and Chutney . . . . . 34 Easy Mushroom Spaghetti Sauce . . 31 Fruit Dip . . . . . . . . . . . . 28 Grandma Doryenes Turkey Dressing . . . . . . . . . . . . . . . . 34 Hot Pizza Dip . . . . . . . . . . 30 Hot Artichoke Dip . . . . . . . . . 28 Hot Onion Dip . . . . . . . . . . . 30 Kenda’s Potatoes . . . . . . . . 34 Layered Ranch Dip . . . . . . . . . . 30 Meatball Sauce . . . . . . . . . 31 No Knead Rustic Bread . . . . . . 31 Oatmeal Bread . . . . . . . . . . . 32 Pumpkin Bread . . . . . . . . . 33 Rib Rub . . . . . . . . . . 34 Slower Cooker Glazed Cinnamon Apple Topping . . . . . . . . 31 Sour Cream Clam Dip . . . . . . . . . 30 Spiced Pumpkin Butter . . . . . . 34 Spinach Dip . . . . . . . . . . . 31 Zucchini Bread. . . . . . . . . 33

Desserts Almond Crunch. . . . . . . . .36 Apple Cake. . . . . . . . 36 Apple Cobbler. . . . . . . . .36 Berry/Fruit Crumble. . . . . . . . 37 Berry Pie. . . . . . . . . .37 Blueberry Dumplings. . . . . . . .38

Butterfinger Cookie. . . . . . . .38 Canteen Cookie Bars. . . . . . . . 38 Chocolate Chip Pumpkin Cookies. . . . . . . . . . .39 Chocolate Zucchini Cupcakes . . . . . . . . . 39 Devils Food Ice Cream Pie. . . . . .39 Danish Coffee Cake. . . . . . . . 40 Double Layer Pumpkin Pie. . .. . .40 Easy Lemon Sour Cream Cookie. . . . . . . . 40 Easy Peppermint Dessert. . . . . . 41 Easy Black Forest Cupcakes. . .40 Eggnog Bundt Cake. . . . . . . . . . 42 Eggnog Snickerdoodles. . . . . . . .42 Flan Cake . . . . . . . . . .42 Frostede Nutmeg Log. . . . . .44 Ginger Snap Cookies. . . . . . . . .44 Gingered Fruitcake. . . . . . . .44 Gramies Mayonnaise Cake. . . . . . 45 Grandma Mary’s Date Filled Cookies. . . . . . . . . 45 Heavenly Creation. . . . . . . . . 45 Italian Cream Cake. . . . . . . . 46 Lemon Fudge. . . . . . . . . 46 Levenest Fudge Uncooked. . . . . . .46 Microwave Peanut Brittle. . . . . . .46 Nutty Fudge Brownies . . . . . . . . .47 Mocha Truffles. . . . . . . . . . . . 47 No-Bake Chocolate Swirl Cheesecake. . . . . . . . . 47 Nutty Fudge Brownies . . . . . . . . .50 Oatmeal Cranberry White Chocolate Cookies. . . . . . . . 50 Overnight Oatmeal Cookies. . . 50 Peanut Brittle. . . . . . . . . . . .51 Pecan Pie. . . . . . . . . . . . . 50 Persimmon Cookies. . . . . . . . .51 Persimmon Drop Cookies . . . .51 Pineapple Cake . . . . . . . . . . . . . . .51 Pistachio Cake with Walnuts. . . . 52 Pumpkin Cake Roll. . . . . . . . . . 52 Pumpkin Crunch. . . . . . . . . . .52 Raisin Pecan Pie. . . . . . . . . . . . .54 Raspberry Delight. . . . . . . . . . .54 Rocky Road Bars. . . . . . . . . . .54 Rolled Date Cookies. . . . . . . 55 Sees Fudge. . . . . . . . . . . . . . . . 55 Sugar Cookies. . . . . . . . . . . 55 Tasty Apple Crisp. . . . . . . . . . . .55

Lake County Examiner Season’s Eatings 2013 — Page 3

Breakfast

Harvest Apple Pecan Pancakes 1 cup all purpose flour 2 Tbps brown sugar 2 tsps baking powder ½ tsp salt ½ tsp ground cinnamon

¾ cup plus 2 Tbsp milk 2 eggs, separated 1 tsp vanilla extract ½ cup finely chopped, peeled apple ½ cup finely chopped pecans

Combine flour, brown sugar, baking powder, salt and cinnamon in bowl. Stir in milk, egg yolks and vanilla. Add chopped apple and pecans. Beat egg whites until peaks form and then fold into batter. Pour batter by 1/4 cupfuls onto a hot, greased griddle or frying pan. Flip over when bubbles begin to form and edges of pancakes turn golden. Cook until second side is golden brown . Yield: Approx. 12 medium pancakes. This recipe is delicious with Harvest Apple Spice Syrup. Noreen Monte

Harvest Apple Spice Syrup ¼ cup packed brown sugar 2 Tbsps cornstarch ¼ tsp allspice

tsp nutmeg 1¾ cup apple juice or cider 1/8

In saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice or cider. Cook and stir over medium heat until syrup mixture is bubbly and slightly thickened. This syrup is great over pancakes and waffles. Noreen Monte

Muffin In A Minute ¼ cup flax meal ½ tsp baking powder 1 packet granular sugar substitute

1 tsp cinnamon 1 egg 1 tsp butter

Put the dry ingredients into a coffee mug. Stir. Add the egg and the butter. Mix. Microwave 1 minute. Take muffin out of mug, slice, butter, and enjoy! It has 3.2 grams carbs, 12.2 grams of protein, 9.4 grams of fiber and 235 calories. It only takes a couple of minutes to mix it and 1 minute to cook. Great for those mornings when you’re running late. Lissa Webbon

Pineapple Beet Smoothie ½ cup sliced cooked beets 1 ½ frozen pineapple chunks ¼ cup celery laves Blend until smoothie.

1 cup vanilla almond mild ½ orange juice

Lynda Sharai

Page 4 — 2013-14 Season’s Eatings Lake County Examiner

Breakfast Protein Power Breakfast

1 egg 1 cup milk ¾ cup plain instant oatmeal-uncooked ½ cup mixed berries 1 tsp protein powder

1 Tbsp chopped pecan or sliced almonds 1 tsp. ground faxed ½ banana, sliced 1 Tbsp plain yogurt

Whisk everything but the banana and yogurt in a microwave bowl. Microwave for 2 mins or until set. Let cool a minute or two. Top with the banana and yogurt. Lynda Sharai

Whipping Cream Biscuits 2 cups self-rising flour

1 cup whipping cream

Preheat oven to 450º. Combine flour and cream in mixing bowl, stirring just until blended. (The dough will be a little stiff.) Transfer dough to a lightly floured surface and knead 10 times. Roll to ½ inch thickness and cut with a 2 inch cutter. Place biscuits close together on a lightly greased baking sheet. Bake 10 minutes. Makes 12 biscuits. Dolly Miller

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Lake County Examiner Season’s Eatings 2013 — Page 5

Page 6 — 2013 Season’s Eatings Lake County Examiner

Cocktails & Mocktails Berry Bomb Frappe

1 ½ oz. vodka ½ oz. cranberry liquor ½ oz. grenadine 1 tsp. granulated sugar

1 tsp. whole cranberry sauce 1 oz. half and half ½ cup crushed ice

Place in blender with 1/2 crushed ice; blend to frappe texture. Garnish with a whole cranberry if desired Lynda Sharai

Chocolate Snow Beer 1 ¼ oz. Amaretto Liqueur 1 oz. creme de cocoa 8 oz. french vanilla ice cream

¼ oz. chocolate syrup 2 dashes vanilla extract ½ cup crushed ice

Place all ingredients with 1/2 cup crushed ice in blender. Blend until tick and creamy. Lynda Sharai

Egg Nog 18 egg yolks 1 lb powdered sugar 1 qt brandy

3 qt cream 1 qt milk

Beat 12 egg yolks until light. Gradually beat in 1 lb powdered sugar. Add very slowingbeating constantly 1 qt brandy, 3 qt cream, 1 qt milk. In another bowl white 6 egg whites and 1/2 of the initial mixture, until stiff. Fold whites lightly into the remaining egg mixture Sprinkle with nutmeg. Tina Case

Gingerbread Apple Cocktail 2 oz. Domaine de Canton 1 oz. vanilla vodka 2.5 oz. apple cider

A few drops of lemon juice Orange zest Agave syrup

Line a chilled martini glass lightly with agave syrup on a dish followed by spiced graham cracker crumbs. Place all ingredients except for orange zest in a shaker and shake vigorously. Strain into glass. Freshly grate orange zest on drink and serve immediately Kristin Keiser

Mocha Nog Punch 10 parts Kahlua Mocha 5 parts Absolute Vanilla Vodka

20 parts eggnog

Combine ingredients and serve in a punch bowl with a floating ice block. Hint: Freeze ice with coffee beans for decoration.

Ashley Sewell

Lake County Examiner Season’s Eatings 2013 — Page 7

Out Check rift h the T r Store fo ift G s a M XGiving!

Take time out this Holiday Season to join us for a Great Lunch! Mon.- Wed. - Fri. at Noon

Open to the Public!

Entree, salad bar, soup, dessert & beverage $ 4 60 & older — $6 under 60

Lake County Senior Citizen’s Center 11. N. G St. Lakeview 541-947-6035 From the Kitchen of A Country Home F loral

A Holiday Home

Dash of Home Decor • Splash of Seasonal Color Pinch of Holiday Scents • Dollop of Festive Good Cheer

Come in and see us! A Country Home Floral 221 N. F St.

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Ousley Osterman Huffstutter Funeral Chapel

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Page 8 — 2013 Season’s Eatings Lake County Examiner

Cocktails & Mocktails Rudolph’s Nose

Powder sugar Orange Juice

10 raspberries Ginger Ale

Coat glass rim with Powdered Sugar (use orange juice around outside of rim, then dip in Powdered Sugar) Gently crush 8 Red Raspberries in the bottom of the glass, under ice cubes. Add 1/3 Glass of Fresh Squeezed Orange Juice Add 2/3 Glass of Ginger Ale Garnish with Red Raspberry on top. — 2012 Sacramento Mocktail Contest Winner

Snow Flake Cocoa 2 cups whipping cream 6 cups milk 1 tsp vanilla

1 (12 oz) package white chocolate chips Yields 10 servings

Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker. Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired. Ashley Sewell

Stone Cherry Swagger

2 oz Seagrams Stone Cherry Whiskey

3 oz Cherry 7-Up Splash of Grenadine

Pour into a glass. Stir.

Kristin Keiser

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Lake County Examiner Season’s Eatings 2013 — Page 9

Official Newspaper of Lake County 1880-2013

Lake County Examiner Published Wednesdays 2100 Circulation

Wise Buys

Published Tuesdays 4100 Circulation

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Published & Distributed Tuesdays & Saturdays to Lakeview Restaurants

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Fax: 541-947-4359 news@lakecountyexam.com ads@lakecountyexam.com classifieds@lakecountyexam.com

Page 10 — 2013 Season’s Eatings Lake County Examiner

Soups & Salads Basil Rice & Tomato Soup

10 oz. bag of frozen pre-cooked brown rice 24 oz. jar pasta sauce

½ C. heavy cream ¼ C. fresh basil, chopped Parmesan Cheese

Prepare rice according to pkg. directions. In a large microwave- safe bowl, combine pasta sauce, cream & basil. Cover loosely & microwave on high for 5 min. or until heated through. Stir in prepared rice and top with cheese. Serves 4. Hannah Cremin

Black Bean & Turkey Pumpkin Chili 2 Tbsp olive oil 1 medium onion, chopped 1 sweet yellow pepper, shopped 3 garlic cloves, minced 2- 15 oz cans black beans, rinsed and drained 1- 15 oz can pack pumpkin 2 cups chicken broth

1- 14 ½ oz. can tomatoes, drained and diced 2 ½ cups cubed cooked turkey 2 tsp chili powder 1 ½ tsp ground cumin 1 ½ tsp dried oregano ½ tsp salt

In a skillet, hat oil over medium/high heat. Add onion, pepper and garlic; cook and stir until tender. Transfer to a 5 qt slow cooker; stir in remaining ingredients. Cook on low 4-5 hours. Lynda Sharai

Grandma’s Chicken Noodle Soup 8 cups low-sodium chicken broth 1 2/3 c uncooked wide egg noodles 1 c diced onions 1. c diced celery

1 c diced carrots 4 c. diced cooked chicken 1 Tbsp chopped parsley

In a large saucepan, combine broth, noodles, onions, celery and carrots and bring to a boil over high heat, about 10 minutes. Reduce heat and simmer, partially covered, 10 minutes. Stir in chicken and parsley and cook until headed through, 5 minutes more. Makes 8 servings. Tina Case

Anna Mae Albertson’s Clam Chowder ½ lb bacon 1 chopped onion ½ package frozen hashbrowns milk Dash of Worcestershire

margarine 1 large can clam with juice salt and pepper to taste dash of tabasco

Cut bacon in little pieces and cook until crops. Drain and save some fat cook onions in until limp. Add hashbrowns, cook until potatoes are fully done. Add milk, Worcestershire sauce, margarine, clams with juice, salt, pepper and Tabasco sauce. Add the bacon at the end. This can be a fresh chowder by deleting clams and adding chunks of white fish when potatoes are partially done. Cecilia Montgomery

Lake County Examiner Season’s Eatings 2013 — Page 11

Soups & Salads Creamy Kale Soup

½ cup green lentils ½ cup Quinoa (I like to use halfand-half) ½ medium onion, finely chopped 4 Tbsp olive oil 1 small bunch kale 5 cups water

Spices: 1 tsp cumin, heaping ½ tsp curry powder 1 Veg Bullion Cube 3 Tbsp Tahini 2-3 Tbsp Tamari or Soy Sauce

Wash and de-stem kale (I use kitchen scissors to cut along the sides of the stems) Tear the leaves into small pieces. Heat oil in a large pot over medium heat, and add quinoa and lentils. Sauté for a few minutes, add spices and kale. Mix well. Add water and bullion cube and bring to a boil. Cover and turn down heat to low. Simmer for 35-40 minutes. Carefully blend the hot soup in a food processor or blender and return to pot. You can skip this step or blend only half of the soup if you want some texture. Add tahini and tamari to taste. To garnish, mix 1-2 Tbsp of tahini with a small amount of water until it becomes smooth and bright. Drizzle on top of the soup and serve. Makes 2-3 dinner sized portions. Marie Tucker

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112 N. E St.

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Page 12 — 2013 Season’s Eatings Lake County Examiner

Soups & Salads The World’s Best French Onion Soup

2 Tbsp butter 2 ½ pounds onions thinly sliced 4 cans (14 ½ oz each) beef froth, divided 1 bay leaf 1 sprig fresh parsley

1 large sprig fresh thyme 2 tbsp Madeira or sherry salt and freshly ground pepper 8- ¾ inch-thick slices French bread 2 c. grated Gruyere cheese

Heat Oven to 400 degrees. On stovetop, heat butter in a large saucepan over medium heat. Add onions and stir often until softened and golden brown, about 35 minutes. Increase heat to high and pour in 1/2 c broth, stirring until most of the broth has evaporated and onions are browning again. Continue until you have used up 2 cups of the broth. Wrap bay leaf, parsley and thyme in cheesecloth. Add to soup, reduce heat to low and simmer, covered 15 minutes. Season with Madeira and salt and pepper to taste. Toast bread in oven on a cookie sheet, 5 minutes. Divide the soup among 8 ovenproof bowls. Sprinkle 2 Tbsp of cheese over each, then top with bread and 2 Tbsp more cheese. Place bowls on cookie sheet and bake until the cheese bubbles, 10 minutes. Makes 8 servings. Tina Case

Harvest Corn Chowder

½ cup (1 stick) butter 1 medium onion, diced 3 carrots diced 3 leeks (white portion only), diced 2 cups corn- fresh, canned or frozen

3 stalks celery, diced 3 baking potatoes, peeled and diced 5 cups chicken stock 5 cups half and half salt and pepper

Melt butter in a stock pot and add all vegetables- except potatoes- and saute until onion is translucent approx. 5 mins. Stir in the potatoes. Add chicken stock and bring to a boil; reduce heat to medium. Add half and half and simmer for 30 mins. Add salt and pepper to taste. Lynda Sharai

Turkey Stuffing Soup Turkey Meat 2 cups dressing 2 cups left over gravy 2 cans chicken broth 2 - 3 cups water

1 cup carrots 1 cup celery ½ tsp thyme salt pepper

Add dressing, gravy, broth, water,thyme, salt and pepper bring to a boil. Cover and simmer for 1 hour. Add carrots and celery. Cook until tender. Carole Coons

Southwestern Turkey Soup 1 ½ cups shredded or cubed turkey 4 cups chicken broth 1- 28oz can peeled tomatoes 4 oz can green chiles, chopped 1 onion, chopped 2 cloves garlic, crushed

1 Tbsp lime juice ( ½ lime) 1 Tbsp cumin Salt & pepper 1 avocado, diced 1 Roma tomato, chopped 1 cup shredded pepperjack cheese

In large stockpot over medium heat, combine turkey, broth, canned tomatoes, chiles, onion, garlic and lime juice. Season with cumin, salt and pepper. Bring to boil, reduce heat and simmer 15-20 minutes. Stir in avocado and simmer 15-20 minutes. Spoon into serving bowls and top with cheese and fresh chopped tomato. Sandi Johnson

Lake County Examiner Season’s Eatings 2013 — Page 13

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Page 14 — 2013 Season’s Eatings Lake County Examiner

Soups & Salads Merle Shephard’s Dry Sesame Dressing

¼ cup vegetable oil 3 Tbsp freshly squeezed lemon juice 2 Tbsp soy sauce 1 clove of garlic, crushed

2 Tbsp toasted sesame seeds ¼ tsp ground ginger ¼ tsp Tabasco

In small bowl mix all ingredients. Pour over salad.

Cecilia Montgomery

Broccoli Salad 3 stalks broccoli, chopped 2 Tbsp sweet onion, chopped. ¼ lbs bacon cooked and broken into small pieces 1 cup grated cheddar cheese

½ - ¾ cup dried cranberries Dressing: ½ cup mayonnaise ¼ cup sugar 3 Tbsp white wine vinegar

*When chopping the broccoli add the 2 Tbsp sweet onions, chopped Mix all ingredients except- for broccoli with onions- into jar and shake very well. Add to broccoli mix and let set for at least 2 hours in the refrigerator Diane Elder

Cauliflower Slaw 1 c. mayonnaise 1 c. Sour cream 1 pkg garlic cheese salad dressing mix

4 tsp. caraway seeds 1 large cauliflower 1 c. thinly sliced radishes ½ c. snipped watercress

Stir together the mayonnaise, sour cream, salad dressing mix and caraway seed. Chill. Cut cauliflower in half and discard core, cut into very thin slices and combine with the radishes, onions, and watercress. Add dressing and combine thoroughly. Chill 1-2 hours before serving Makes 8-10 servings. Janet Leslie

1- 16oz bag cole slaw blend 1 cup mayonnaise 2 tbsp vinegar

Cole Slaw

1 tsp sugar 1 /8 tsp salt & pepper

Mix all ingredients in large bowl until well blended.

Carole Coons

Order Holiday Sweets Now!

Pies • Cakes • Cookies • Pastries Join Us During the Holidays Gift Shoppe with for Delicious Meals! Unique Gifts & Decor! Gift Certificates Make Fanastic Stocking Stuffers!

Authorized Case Knife Dealer!

Country Hearth Restaurant & Bakery 530-279-2280

551 Main St.

Cedarville

Lake County Examiner Season’s Eatings 2013 — Page 15

Soups & Salads Cranberry Gelatin Salad

1 pkg (6 oz) cherry gelatin 1½ cups boiling water 1 can (20 oz) crushed pineapple, undrained ¼ cup chopped pecans

1½ cups seedless red grapes, halved 1 can (16 oz) whole-berry cranberry sauce

In large bowl, dissolve gelatin in boiling water. Stir in pineapple and cranberry sauce. Refrigerate mixture for 30 minutes. Stir in grapes and pecans. Pour into 2 quart serving bowl. Refrigerate until firm. Noreen Monte

Holiday Cranberry Salad 1 bag (12-16 oz) cranberries ¾ cup sugar 2 cups seedless red grapes, quartered

3 cups mini marshmallows 1 cup chopped pecans 1 container frozen whipped topping, thawed

Finely grind cranberries in food processor. Transfer ground cranberries to medium bowl and mix with sugar. Chill overnight in refrigerator. In large bowl, mix together cranberry mixture, marshmallows, pecans, and grapes. Fold in nondairy whipped topping 1 hour before serving. Refrigerate. This is a very versatile recipe that can be adjusted for personal tastes. If you don’t care for grapes, you may substitute 2 cups of chopped apples, chopped bananas, a can of crushed pineapple (drained.), diced celery, etc. Noreen Monte

Paper Cup Frozen Salad 2 cups sour cream ½ cup sugar 8 oz. can crushed pineapple, drained 1 large banana - diced 4 drops red food coloring

½ cup chopped pecans 1 lb. can pitted Bing cherries, drained and cut in small pieces 2 scant Tbsp lemon juice 1 /8 tsp salt

Mix all ingredients together and spoon into small papercup-lined muffin tins. Freeze and then remove to plastic freezer bag. Keep frozen. Remove from freezer 25 minutes before serving. Makes 12-15. This is so good to have in the winter, when it reminds you of a little bit of summer. Sandi Johnson

Page 16 — 2013 Season’s Eatings Lake County Examiner

Soups & Salads Pea N’ Cheese Salad

1- 20 oz. pkg of frozen peas thawed 1 c. chopped celery 2 hard-cooked eggs chopped 1 c cubed cheddar cheese ½ cup thinly sliced radishes or 1 jar (2 oz.) pimentos drained ¼ c chopped green onions

Dressing: 1 c mayonnaise 3 Tbsp sweet pickle relish 1 tsp sugar 1 tsp seasoned salt 1 tsp ground mustard

In a bowl, combine the first six ingredients. In a smaller bowl combine the mayonnaise relish and seasoning. Sir into pea mixture. Chill for 2 hours or over night Tina Case

Pineapple Cheese Salad 2 Envelopes or 2 Tbsp unflavored gelatin 1/2 c. cold water 2 1/2 c. crushed can pineapple 3 Tbsp Lemon Juice

1/2 c. sugar 1 C. heavy cream whipped 1 c. shredded cheddar cheese 1/2 c. chopped walnuts.

Soften the gelatin in cold water. Heat the crushed pineapple (do not drain) Stir in the softened gelatin until mixture is partially set. Then fold in the whipped cream, cheese and walnuts. Pour into pan and chill or mold. Serve Janet Leslie

Pistachio Salad 1 box pistachio pudding 1 can (20 oz.) crushed pineapple

1 small container of cool whip ½ bag miniature marshmallows

Mix pudding & cool whip. Add pineapple. Add marshmallows, stir. Refrigerate before serving.

Carla Ellis

Raggedy Ann Salad Carrots shredded for hair, half peach for head, cloves or raisins for eyes and nose, red pimento for mouth, slice tomato for body, celery stuffed with cheese for arms and legs, ripe olives for hands and feet, lettuce for skirt under skit have either tuna, shrimp or crab salad, very decorative and filling. Janet Leslie

Spaghetti Salad 16 oz package thin spaghetti 1- 8 oz bottle Italian salad dressing

1 chopped Bermuda onion 2 tomatoes, chopped 3 Tbsp salad supreme

Cook spaghetti, drain and cool. In a large bowl pour noodles. Add all ingredients. refrigerate to marinate. Carole Coons

Lake County Examiner Season’s Eatings 2013 — Page 17

Soups & Salads Summer Squash Medley 1- 6”-8” long green summer squash, thin sliced 1- 6”-8” long yellow summer squash, thin sliced ½ green pepper cut into small pieces 1 small onion, chopped

3 Tbsp dried basil 3 Roma tomatoes, peeled and diced Salt & Pepper Optional, ¾ cup diced eggplant

Place all in frying pan that has at least 2 Tbsp butter melted in the bottom. Cover and let cook until the squash is fork tender. Take off lid and let the liquid cook down. Place in oven proof dish and cover very lightly with grated mozzarella cheese and Parmesan cheese mixture. Place under broiler until the cheese is very lightly browned. Remember when you serve, the dish will be HOT! Diane Elder

Yum-Yum Salad 2 small packages Orange Jello (3 oz each) 1 cup sugar 2 cups hot water 1 cup grated carrots

1 cup grated cheddar cheese ½ cup chopped nuts 1 8-oz. can crushed pineapple, drained 1 carton Cool Whip

Mix jello and sugar with hot water and stir until dissolved. Refrigerate until starting to congeal. Add the carrots, cheese, nuts, and pineapple. Fold in the Cool Whip and pour into a 9” x 13” dish and refrigerate. Yield: 8 servings Jeanette Simmons

Homemade Pies & Bread

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Hours: Tues. - Sat. 8am-8pm • Sun 8am-3pm • Closed Mondays

The Dinner Bell Cafe 930 S. F St. 541-947-5446

Page 18 — 2013 Season’s Eatings Lake County Examiner

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Lake County Examiner Season’s Eatings 2013 — Page 19

Main Dishes A Meatloaf

3 lbs of Beef, Turkey and Pork Sausage ¼ c Finely chopped dry onion ¼ c green pepper ¼ c celery ¼ c grated carrot ½ c grated cheddar cheese ½ c grated Monterrey jack

¼ c rice uncooked or cracker meal or broke up bread 1 packet of meat loaf seasoning 2 small cans tomato sauce salt and pepper to taste 1 egg 2 Tbsp Worcestershire sauce 2 Tbsp steak sauce

Mix well with hands. Place in baking dish or ones for one or two people. Top with ketchup. Bake in oven at 350º depending on pan size bake time will very. One pan about 35 to 40 min. Evie Griffin

1 egg, beaten 1½ lb. ground beef 2 c. crushed corn flakes 3 Tbsp chopped onion ¼ tsp sage 1 /8 tsp pepper

Applesauce Meatballs

½ tsp salt ½ tsp baking powder 2 /3 c. sweetened applesauce 1 can tomato soup ½ c. water

Beat egg. Add ground beef, cornflake, onion, sage, pepper, salt, baking powder and applesauce. Shape into small meatballs and place in a shallow greased baking dish. Mix soup and water, pour over meatballs. Cook at 350º for 1 hour. Baste occasionally. Lynda Sharai

Apricot Chicken 2 ½ - 3 lbs. Chicken pieces 16 oz. bottle Italian salad dressing

12 oz. Jar apricot preserve

Rinse chicken pieces and pat dry. Marinate chicken in Italian dressing. Refrigerate overnight. Heat oven to 325º. Remove chicken from marinade. In a small bowl combine 1 cup of the marinade with the apricot preserve; mix well. Brush chicken with the mixture. Place skin side up in a 9x13” baking dish. Our remaining marinade over chicken. Cover with foil and bake 1 hour. remove from foil continue baking for 30-40 mins. Lynda Sharai

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Page 20 — 2013 Season’s Eatings Lake County Examiner

Main Dishes Fresh Stew in Bread

1 ½ pounds lean, browned American lamb shoulder cut into 1 inch cubes ¼ cup all purpose flour 2 Tbsp vegetable oil 2 cloves garlic crushed 3 c. water ¼ cup Burgundy wine 5 medium carrots, chopped

3 medium potatoes peeled and diced 2 large onions peeled and chopped 2 celery ribs sliced ¾ tsp. black pepper 1 beef bouillon cube crushed 1 c frozen peas ¼ pound fresh sliced mushrooms Round bread

Slice bread crosswise near top to form end Hollow larger piece leaving 1 inch borders. Coat lamb with four while heating oil over low heat in Dutch oven. Add lamb and garlic, cook and shirt until brown. Add water wine, carrots, potatoes onions celery pepper and bouillon. Cover and simmer 30 to 35 minutes. Add peas and mushrooms cover. Simmer 10 minutes. Bring to a boil. Season to taste. Fill “bowl” with hot stew, when ready and cover with lid. Serve. Tina Case

Lake County Examiner Season’s Eatings 2013 — Page 21

Main Dishes Beef Tips with Gravy

1 ½ lbs. Beef Tips or cubed stew meat 1 pkg. dry onion soup mix

1 can cream of mushroom soup 1 can beef broth

Add Beef to slow cooker. In bowl, combine dry onion soup mix, cream of mushroom soup & beef broth. Stir to combine & pour over beef in slow cooker. Stir all ingredients together. Cook on low for 6 to 8 hrs. Stir before serving. Serve on top of egg noodles. Carla Ellis

Colorful Cauliflower Casserole 1 medium head cauliflower broken into florets 1 cup sour cream 1 cup shredded cheddar cheese ½ cup crushed cornflakes

¼ cup chopped green pepper ¼ cup chopped sweet red pepper 1 teaspoon salt ¼ cup grated Parmesan cheese Paprika

Cook cauliflower in a small amount of water in saucepan; cover and cook for 5 minutes or until crisp-tender. Drain. Combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt. Transfer mixture to a greased 2-quart baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 325 degrees for approximately 30-45 minutes until heated thoroughly. Noreen Monte

Cornchip Casserole 1 bag Frito Lay cornchips 1- 11.5oz can cream of mushroom soup 1- 4 oz can diced chilies

1- 12oz can evaporated milk ½ cup water cheddar cheese (grated)

Take 1 handful of chips out of bag and crush and set aside. Mix soup, chilies, milk, water and corn chips. Pour into 8 by 10 inch dish. Top with cheese and remaining corn chips. Bake 350º for 35 min. Dorothy Henry

Crispy Cheddar Chicken

2 lbs Chicken tenders 1-2 sleeves Ritz crackers ½ cup milk 3 cups grated cheddar cheese 1 tsp dried parsley

salt and pepper to taste SAUCE: 1-10oz can cream of chicken soup 1 Tbsp sour cream 2 Tbsp butter

Crush crackers, put in a small bowl. Put milk and cheese each into small pans. Salt and pepper each chicken piece. Dip chicken pieces into milk and the cheddar cheese pressing well, then coat chicken with Ritz crumbs, coating well. Place chicken pieces into a greased 9x13” pan. Cover will foil, bake at 400º for 35 mins, remove foil and bake another 10-15 mis. until chicken is golden brown. In sauce pan combine soup, sour cream and butter on stove, stir until hot, pour over chicken. Susan Wood

Page 22 — 2013 Season’s Eatings Lake County Examiner

Main Dishes Easy Cheesies

2 tubes refrigerated crescent rolls ¾ cup sugar 8 ounces cream cheese - softened

1 teaspoon vanilla 1 can pie filling - any flavor cinnamon & sugar mix

Press one tube of crescent rolls on the bottom of a 9x13 pan. Combine sugar, cream cheese and vanilla and spread over rolls in pan. Pour pie filling over cream cheese mixture and top with remaining rolls. Sprinkle top with cinnamon/ sugar mixture. Bake at 350 degrees for 25-35 minutes. Sandi Johnson

Enchilada Casserole 1 c. chopped onion 1 clove of garlic, minced 2 Tbsp. butter 2 lb. hamburger 2 cans peeled/ chopped green chilies 1 tsp. salt

1 can cream of mushroom soup 1- 8 oz. can tomato sauce 1-6 oz. can tomato paste 1 pkg. tortilla chips ¼ to ½ lb. shredded Cheddar cheese

Saute onion and garlic in butter. Add meat and brown. Stir in soup, tomato sauce, tomato paste, chilies, and salt. Bring to boil. Remove from heat. Place 1/2 of tortilla chips in bottom of 9x13 inch dish. Pour meat mixture over tortilla chips. Top with remaining chips and sprinkle cheese. Bake at 350° for 20 to 25 minutes. Serve with sour cream if desired. Charley Tracy, Marci Milani Submitted by Cecilia Montgomery

Kathy’s Roast 3-4 lb. chuck roast /any kind of roast 1 can cream of mushroom soup 1 med. onion- chopped

2 tbsp rosemary flakes ½ cup burgundy wine

Combine all ingredients except for roast. Mix together- pour over meat. Cover tight with foil. Bake at 325º for 5 hours. Can add veggies also. Terry Dee Beeson

Mexican Chicken Casserole 4 chicken breasts 1 can cream of mushroom soup 1 can cream of chicken soup 1 c. milk

½ onion, chopped ½ can salsa sauce 1 pkg. corn tortillas 1 c. Cheddar cheese, grated

Cook, debone, and cut chicken into pieces. (Any leftover chicken or turkey can be used.) Mix the soups, milk, onion, and salsa sauce until smooth. Cut into strips or halves the tortillas. Grease a 9x13 inch pan. First, put a layer of tortillas; second, a layer of chicken; third, a layer of sauce. Repeat the 3 steps again. Top with cheese. Bake at 300° for 1 hour. Let cool for 5 minutes before cutting. Barbara Albertson Submitted by Cecilia Montgomery

Lake County Examiner Season’s Eatings 2013 — Page 23

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Page 24 — 2013 Season’s Eatings Lake County Examiner

Main Dishes Praline Sweet Potato Casserole

Casserole: 5 medium sweet potatoes 1 /3 cup butter, melted 2 eggs 1 /3 cup brown sugar 1 teaspoon vanilla extract 1 /3 cup milk or cream

¼ teaspoon salt Topping: 1 cup chopped pecans 1 cup brown sugar ½ cup all purpose flour 1 /3 cup butter, softened

Pierce sweet potatoes with a fork, and bake them on baking sheet until soft, approximately 60 to 75 minutes, at 400 degrees. Preheat oven to 350 degrees. Allow sweet potatoes to cool down a bit, and then scoop the sweet potato flesh into a large bowl and mash. Add the butter, eggs, brown sugar, vanilla extract, milk/cream, and salt and mix together until well blended. Spread into a buttered 2-1/2 quart baking dish. Mix all the topping ingredients together until thoroughly combined and crumbly. Sprinkle evenly over sweet potato mixture. Baked uncovered in a preheated 350 degree oven for approximately 30 - 40 minutes until golden brown and heated thoroughly. NOTE: Boiled and mashed sweet potatoes may be substituted for the baked ones. However, using baked sweet potatoes results in richer, more caramelized flavor. Noreen Monte

Prime Ribs of Beef a la Lawry’s 1- 8 oz. prime rib roast Lawry’s seasoning salt

Rock salt

Preheat oven to 500 degrees Sear fat on meat and rub generously with Seasoned Salt. Cover bottom of roasting pan with rock salt 1 inch deep. Place roast directly on rock salt and bake uncovered 8 minutes per pound for rare. Tina Case

Rustic Mashed Potato Casserole 3 lbs. red potatoes, scrubbed, cut into 1 ½ to 2” pieces 1 onion, chopped 1 cup milk ¼ cup butter

½ tsp salt ¼ tsp pepper 1 c. grated, extra-sharp Cheddar cheese (4 ounces) 2 Tbsp fresh chopped parsley

In large pot, combine potatoes and chopped onion with enough salted water to cover by one inch. Bring to boil over high heat; then reduce heat to medium. Cook for approx. 15-20 minutes until potatoes are tender. Drain the potatoes and onion mixture. Preheat oven to 400 degrees. Butter or coat 1-1/2 quart baking dish with cooking spray. Place milk and butter in microwave-safe container; microwave on high until butter is melted, approximately 30-45 seconds. Add to potatoes along with the salt and pepper. Mash well. Stir in 1/2 cup of cheese and fresh parsley. Transfer mixture to prepared baking dish and sprinkle with remaining 1/2 cup of cheese. Bakes approx. 25-30 minutes until hot and cheese is melted. Let casserole rest 5-10 minutes before serving. NOTE: This is a rustic, colorful mashed potato casserole. If you don’t care for fresh parsley, try substituting fresh chives. Noreen Monte

Lake County Examiner Season’s Eatings 2013 — Page 25

Main Dishes Stuffed Cabbage

1 large head cabbage 1 lb. hamburger ½ c. rice 1 small onion, chopped 1 can mushrooms, stems and pieces including juice ¼ tsp. pepper

½ tsp. salt ½ tsp. garlic salt 1- 8oz. can tomato sauce ½ tsp. sugar 1 tsp. vinegar ½ can tomato sauce

Pour boiling water over the cabbage head and let stand for 10 minutes. Remove core and drain cabbage. Mix together the hamburger, rice, onion, mushrooms, pepper. salt, garlic salt, and tomato sauce. Form into small balls and put in cabbage leaf. Roll and tuck in leaf. Secure with toothpicks. Place in baking dish. Mix together the 1/2 teaspoon sugar, 1 teaspoon vinegar, and 1/2 can tomato sauce. Pour over cabbages. Bake in covered dish for 1 hour at 350°. Ann Murphy Submitted by Cecilia Montgomery

Sweet and Sour Pork Chops 4 rib pork chops 1 /3 c. Heinz ‘57 sauce Salt and pepper to taste

1 can pineapple chunks 1 medium green pepper, cut into strips

In skillet, brown pork chops in shortening, drain excess fat. Season chops with salt and pepper. Combine pineapple chunks and juice with Heinz ‘57 sauce. Pour over chops. Cover; simmer for 45 minutes or until chops are tender. Add green pepper. Cover and simmer for 15 to 20 minutes or until pepper is tender. Thicken sauce with cornstarch and water mixture if desired. Makes 4 servings. Myrle Shepard Submitted by Cecilia Montgomery

Sweet and Sour Pork ½ c. all-purpose flour 1 green pepper, diced 2 eggs, slightly beaten 1 carrot, cut in rounds ½ tsp. salt 1 clove of garlic, chopped fine 1 ½ lb. lean pork, boiled until tender and then cubed 1 Tbsp. cornstarch

½ c. sugar Cooking oil for frying ½ c. water ½ c. broth or water 1 Tbsp. soy sauce 1 c. pineapple chunks 1 tsp. salt 6 pieces sweet pickles, sliced ¼ c vinegar (apple cider)

Make a batter with flour, eggs and salt. Dip pork cubes in batter one at a time. Fry in hot cooking oil until golden brown. Remove and drain in paper towel. Return pork pieces to frying pan, add pineapple chunks, sweet pickles, green pepper, carrot, garlic, and 1/2 c. broth. Cover and cook for 10 minutes. Prepare sweet and sour sauce by mixing sugar, water, soy sauce, salt, and vinegar. Pour into saucepan with meat mixture. Let boil for 5 minutes uncovered. Thicken with cornstarch dispersed in 1 Tbsp water. Serve hot. Ida Hildago Submitted by Ceclia Montgomery

Page 26 — 2013 Season’s Eatings Lake County Examiner

Main Dishes Sweet and Sour Meatballs

1 lb lean ground beef 1 c. soft breadcrumbs 1 egg slightly beaten 2 Tbsp minced onion 2 Tbsp milk 1 clove garlic minced

½ t salt 1 /8 tsp pepper 1 Tbsp vegetable oil 2 /3 c Heinz Chile Sauce 2 /3 cup red current or grape jelly

Combine beer, breadcrumbs, egg, onion, milk, garlic, salt and pepper. Form into bite sized meatballs. Brown meatballs lightly in oil. Cover and cook over low head 5 minutes. Drain excess fat. Combine chili sauce and jelly. Pour over meatballs. Heat, stirring occasionally until jelly is melted. Simmer 10 to 12 minutes until sauce has thickened. Tasting occasionally Makes 40 appetizers. Tina Case

Won Tons with Sweet and Sour Sauce

1 lb. fresh ground pork or ham 8 water chestnuts, finely chopped 4 spring green onions, chopped ¼ tsp. powdered ginger Salt and pepper to taste Won ton skins ½ c. brown sugar

1½ tsp. cornstarch 1 c. crushed pineapple ½ c. vinegar 1 tsp. salt 4 tsp. catsup ¾ c. pineapple juice

Brown onions and meat lightly, not crisp. Drain off grease. Place by spoonfuls into center of won ton skins. Moisten edges and press into desired shape. Fry in deep fat until golden brown, about 2 minutes. Cool or freeze. For sauce mix cornstarch and pineapple juice in a saucepan. Add brown sugar, pineapple, vinegar, salt, and catsup. Stir over medium heat until thick. Cool. Dip won ton in sauce. Toots Patricks, Submited by Cecilia Montgomery

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Lake County Examiner Season’s Eatings 2013 — Page 27

Main Dishes Best Ever Tuna Noodle Cassserole 10 ½ oz cream of chicken soup ½ c. mayonnaise ¼ c. milk ½ c. diced yellow onions ½ c. diced celery

6 oz. ALBACORE tuna 6 oz. cooked egg noodles ¼ c. shredder cheese salt and pepper

Mix the cream chicken soup, mayonnaise and milk together in large bowl. Add the diced celery and onion. Fold in tuna, cooked noodles and cheddar cheese. Salt and Pepper to taste. Place in casserole dish. Bake at 375 degrees for 40-45 minutes just until top starts to brown. This recipe my entire family loves. I would suggest making a double batch. Kenda Fuhriman

White Cheese Chicken Lasagna 9 lasagna noodles ½ c. butter 1 onion, chopped 1 clove garlic, minced ½ c. all-purpose flour 1 tsp. salt 2 c. chicken broth 1½ c. milk 4 c. shredded mozzarella cheese, divided 1 c. grated Parmesan cheese, divided

1 tsp. dried basil 1 tsp. dried oregano ½ tsp. ground black pepper 2 c. ricotta cheese 2 c. cubed, cooked chicken meat 2- 10 oz packages frozen chopped spinach, thawed and drained 1 Tbsp chopped fresh parsley 1/4 c. grated Parmesan cheese for topping

Preheat oven to 350º. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 c. mozzarella cheese and 1/4 c. Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 c. mozzarella cheese and 1/2 c. Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 c. Parmesan cheese. Bake 35 to 40 minutes in the preheated oven. Ashley Sewell

Page 28 — 2013 Season’s Eatings Lake County Examiner

Dips, Sauces & Breads Etc. Artichoke Dip 2 jars marinated artichokes hearts 1 jar mushrooms 1 med. can, mild green chilies, diced

1 c mayonnaise 1 c. jack cheese 1 c cheddar cheese.

Cut leaves off of artichoke hearts and chop finely. Chop mushrooms finely. Mix all ingredients together. Bake at 350 degrees, until hot and bubbly, about 20 minutes. Serve warm with extra sour dough French bread cut into bite sized pieces. Tina Case

Chili Artichoke Dip 1- 14 oz. can water packed artichoke hearts,drained and chopped 1 jar (6-1/2 oz) marinated artichoke hearts, drained and chopped 1 can (4 ounces) chopped green chil-

ies 3 cups (12 oz) shredded cheddar cheese 1/4 cup mayonnaise Assorted crackers or tortilla chips

In a bowl, combine the artichokes, chilies, cheese and mayonnaise. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with crackers or tortilla chips. Yield: 3 about 3-1/2 cups. Debbie Rosales

Fruit Dip 2- 8 oz. cream cheese 1/3 cup powdered sugar

1/2 tsp lemon juice

Whip it until smooth and cream Refrigerate for 2 hours.

Tina Case

Hot Artichoke Dip 1 pkg. (8 oz.) cream cheese, softened ½ c. mayonnaise ½ c. parmesan cheese, grated

1 can artichoke hearts (marinated, quartered, drain & cut small) ½ c. almonds (sliced & diced)

8x8 square or 9” pie plate Mix all together, place on pan. Sprinkle with almonds. Bake at 350º for 20-25 min. or until lightly browned & bubbly. Serve with wheat things or veggies. Laurie Deiter

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Lake County Examiner Season’s Eatings 2013 — Page 29

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Page 30 — 2013 Season’s Eatings Lake County Examiner

Dips, Sauces & Breads, Etc. Hot Onion Dip 3-4 cups frozen chopped sweet onions 2 cups freshly grated parmesan (i.e. Candy, Maui or Walla Walla) cheese 24 oz. cream cheese, softened Assorted crackers ½ cup mayonnaise The secret to this recipe is the frozen onions. I chop up the onions the night before and freeze them. Thaw onions (in microwave, if needed). Roll in paper towels, squeezing out the excess moisture. Stir together the onions, cream cheese, parmesan cheese and mayonnaise. Transfer to a 2-quart baking dish. Bake about 15 minutes at 425º or until golden brown. Serve with crackers. Makes about 6 cups. Sandi Johnson

Hot Pizza Dip 8 ox whole milk ricotta cheese 8 oz. Italian blend grated cheese ½ cup grated parmesan cheese 1 cup marinara sauce

4 oz. mozerella, sliced Fresh basil for topping(optional) Salt and pepper to taste.

Preheat oven to 350º. Stir together ricotta, Italian and parmesan cheese in a large bowl. Season with salt and pepper to taste. Evenly spread cheese mixture in a deep dish pie plate or 1/2 of a 2 qt. baking dish. Spoon sauce over cheese, leaving a clean border around the edge. Top with the mozzarella slices. Bake 20 mins until cheese is bubbly and golden brown. top with fresh basil and serve with bread sticks for dipping Lynda Sharai

Layered Ranch Dip 2 cups sour cream 1 envelope ranch salad dressing mix 1 medium tomato, chopped 1 can (4 oz.) chopped green chillies, drained 1 can (2 ¼ oz.) sliced ripe olives,

drained. 1/4 cup finely chopped red onion 1 cup shredded Monterey Jack cheese. Corn or tortilla chip

In a small bowl mix sour cream and ranch mix; spread into a large shallow dish. In order, layer with tomato, green chili, olives, onion and cheese. Refrigerate until serving. Serve with Chips Lynda Sharai

Sour Cream Clam Dip 1 cup sour cream 1 cup grated Monterrey Jack cheese 1 (6.5 oz) can mixed clams, drained 2 Tbsp chopped green onions Combine all ingredients, chill well.

½ tsp garlic salt— use garlic powder if dipping with salted chips ½ tsp Worcestershire sauce pepper to taste Cecilia Montgomery

Lake County Examiner Season’s Eatings 2013 — Page 31

Dips, Sauces & Breads, Etc. Spinach Dip 1 c. mayonnaise 1 ½ c. sour cream 1 pks frozen chopped spinach thawed and drained 3 green onions

1 pkg Knorr vegetable soup mix, or leek soup mix 1 (8 oz.) can water chestnuts drained and chopped Minced garlic and red onion (to taste)

Mix all ingredients together and chill. Serve in bread bowl

Tina Case

Easy Mushroom (Spaghetti) Sauce ¼ cup olive oil ¼ cup butter 1 garlic clove, minced

2 cups mushrooms, thin sliced ¼ teaspoon oregano salt, pepper

First, start cooking 8 ounces of spaghetti. Next warm the olive oil in a saucepan. Add the butter and simmer till it’s melted. Add the garlic, mushrooms, and salt, and cook till the mushrooms are tender-about 12 minutes-stirring it most of the time. Add the oregano and pepper, mix everything thoroughly, and serve it over the cooked spaghetti. Dolly Miller

Meatballs Sauce 1 jar Chili sauce

1 jar grape jelly

Melt and pour over meat balls heat thoroughly. Option instead of grape jelly add 1 can cranberries, dash of cinnamon, dash of allspice. Tina Case

Slow Cooker Glazed Cinnamon Apple Topping 6 large granny smith apples, peeled, cored and cut into eight wedges 1 Tbsp lemon juice ½ cup granulate sugar ½ c. packed light brown sugar

2 Tbsp flour 1 tsp. ground cinnamon ¼ tsp ground nutmeg 6 Tbsp butter, melted

Place apples in greased slow cooker, drizzle with lemon juice. Mix granulated sugar, brown sugar, flour, cinnamon, nutmeg in a medium bowl. Sprinkle mixture over apples; stir gently to coast apples. Drizzle with butter place lid on slow cooker. Cook on low for 3 hours or high for 2 hours. Serve warm apple topping over vanilla ice cream. Lynda Sharai

No Knead Rustic Bread Blend: 3 cups flour ¼ tsp yeast

1½ tsp salt Add: 1 ½ cups water

A heavy duty electric mixer is helpful in mixing all the ingredients. Transfer dough to a grease bowl & cover with a covering of your choice. Leave bowl sitting out up to 18 hours (soak method). Next Day: Preheat oven to 450º Line a loaf pan with parchment paper (can’t use wax paper) & place sticky dough in pan. Make a tin foil tent and place over the loft pan. Bake for 27 minutes & remove foil. Bake 14 minutes without the tent. Enjoy! Dolly Miller

Page 32 — 2013 Season’s Eatings Lake County Examiner

Dips, Sauces & Breads, Etc. Oatmeal Bread 1 Cup oatmeal 1 Cup milk, scalded ½ Cup boiling water 1 /3 Cup shortening 2 Pkgs. (¼ oz. each) dry yeast

2 tsp. salt ½ Cup brown sugar 4 ½ to 5 Cup all purpose flour, starting with 4. Add more if needed.

Put oatmeal in a large bowl. Stir in milk and boiling water. Add brown sugar, shortening and salt. Let stand until lukewarm. Sprinkle yeast into warm water. Stir until dissolved. Stir into oatmeal mixture. Add about half the flour. Beat until smooth. Add remaining flour until dough comes away from sides of bowl. Knead about seven minutes. Place in greased bowl. Let rise until double in size. Makes two loaves. Punch down and place in greased 9x5x3- inch bread pans. Let rise until double. Bake in preheated 400º oven, 10 minutes, then 30 minutes at 350º. Marie Tucker

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Lake County Examiner Season’s Eatings 2013 — Page 33

Dips, Sauces & Breads, Etc. Pumpkin Bread 3 Cups sugar 1 Cup oil 4 eggs 2 Cups pumpkin (1 lb.) 3 1/2 Cup flour 1 tsp. baking powder

2 tsp. baking soda 2 tsp. salt 1/2 tsp. cloves 1 tsp. each cinnamon, nutmeg, allspice 2/3 Cup water

Preheat oven to 350º. Lightly grease three loaf pans. Combine sugar, oil and eggs. Add pumpkin. Combine dry ingredients and add to mixture. Stir in water. Pour into loaf pans and bake in preheated oven for one hour. Marie Tucker

Zucchini Bread ¾ cup parmesan cheese 2 zucchinis chopped (not shredded) 1½ cup Bisquick 4 eggs

¾ cup oil 2 tsp. parsley 1 large onion- chopped

Mix eggs, oil, parsley, parmesan and Bisquick. Add zucchini and onion. Put in greased bread pan and bake at 375º for 1 hour. Debbie Rosales

Cowboy Caviar ¼ cup vinegar ¼ cup olive oil 1 tsp salt 1 tsp cumin dash of pepper 1 can shoepeg corn(white)

1 can black eyed peas 1 bunch green onions, chopped finely 2 Tbsp fresh cilantro, chopped 2 avocados, peeled and chopped Corn Chips

Dressing: Mix vinegar, olive oil, slat cumin and pepper all together and let sit. In a separate bowl mix the corn, black-eyed peas, onions, cilantro and avocado together and add dressing mix. Mix well. Serve with dipping corn chips. Susan Wood

Cheddar Shrimp Nacho Scoops ¾ lb deveined peeled cooked shrimp, chopped 1½ cups shredded cheddar cheese 1- 4 oz can chopped green chilies, (drained)

/3 cup chopped green onions ¼ cup sliced ripe olives ½ cup mayonnaise ¼ tsp ground cumin 48 tortilla scoops 1

In a large bowl, combine the shrimp, cheese, chilies, onions, and olives. Combine the mayonnaise and cumin. Add shrimp mixture and toss to coat. Drop by tablespoonfuls into tortilla scoops. Place on ungreased baking sheet. Bake at 350º for 5-10 min. or until cheese is melted. Serve warm. Debbie Rosales

Page 34 — 2013 Season’s Eatings Lake County Examiner

Dips, Sauces & Breads, Etc. Cream Cheese and Chutney 1- 8oz. pkg. cream cheese chilled Chutney any type desired

Triscuits

Spoon several tablespoons full of chutney, or more, over the block of cream cheese on a platter. Serve as is, without missing, surrounded by Triscuits. Janet Leslie

Kenda’s Potatoes 2 cans Cream mushroom Soup 1/4 C Butter melted 2 C Sour Cream

1 1/2 C Cheddar Cheese, Grated 1 Can Jalapeno Peppers 1 Bag Country Style Hash Browns

Mix soup, butter, sour cream, cheese and peppers together. Next add hash browns and place in 13x9x2 buttered pan. Cover and bake at 350 for 1 hour. Kenda Fuhriman

Grandma Doryene’s Turkey Dressing 2 C Onions chopped 2 C Bread Crumbs. 1tsp Salt 1tsp Pepper

2 C Uncooked popcorn 3 Eggs 1 C Turkey Soup

Mix together well, stuff turkey. Bake at 350 in preheated oven. Dressing will be done when popcorn pops and blows turkeys rear end off ! Kenda Fuhriman

1 ½ tsp brown sugar 1¼ tsp salt ¾ tsp ground cumin 1 tsp pepper

Rib Rub

¼ tsp cayenne pepper

1 tsp garlic powder 3 lb ribs 1 tsp orange zest

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Spiced Pumpkin Butter 1- 29-ounce can pure pumpkin puree 1½ cups apple juice 1 cup granulated sugar

¾ cup firmly packed dark brown sugar 1 tablespoon pumpkin pie spice

Combine all the ingredients in a large heavy pot, and bring to a boil over medium high heat. Reduce the heat to very low and simmer for 1 hour, stirring the mixture every 20 minutes to keep it from burning. Serve warm or cold. Store in a sealed jar for up to 2 weeks. Makes 4 cups. Dolly Miller

Lake County Examiner Season’s Eatings 2013 — Page 35

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Page 36 — 2013 Season’s Eatings Lake County Examiner

Desserts

40 Saltine crackers 1 cup brown sugar

Almond Crunch

2 cubes butter 1 bag chocolate chips

Line 40 saltine crackers, salted side up on greased foil on a cookie sheet. Use butter or Pam to grease the foil. Boil 1 cup brown sugar with 2 cubes of butter for 2 mins. Pour the brown sugar mixture over the crackers. Bake at 350º for 5 mins. Sprinkle 1 bag of chocolate chips over the hot crackers. Spread chocolate chips over the top of crackers. Keep spreading with a fork until all ships are melted and smooth. Let cool and break into pieces Lynda Sharai

Apple Cake

2 cups sugar ½ cup oil 2 eggs 4 cups diced apples. Do not peel, dice small.

2 cups flour 1 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 2 tsp. soda

Combine sugar, oil and eggs, add apples. Sift together the flour and spices. Add to apple mixture. Pour into a 9X13 greased pan. Bake 1 hour in a preheated oven at 350* Note* Just mix this cake up with a wooden spoon, no mixer needed. You can use 2 loaf pans or a Bundt pan. It gets moister day by day. Cover with plastic wrap to store. Serve with a dollop of whip cream. Anita Spence

Apple Cobbler 4 cups peeled, thinly sliced Granny Smith apple 2 3 / cup sugar, divided 1 /3 cup orange juice 1 Tbsp cornstarch ½ tsp ground cinnamon ¼ tsp ground nutmeg

1 cup all-purpose flour 1½ tsp baking powder ¼ tsp salt ¼ cup chilled butter or stick margarine, cut into small pieces ½ cup fat-free milk 2 teaspoons sugar

Preheat oven to 375°. Combine apple slices, 1/3 cup sugar, orange juice, and cornstarch, cinnamon and nutmeg in a large bowl; toss gently to coat. Spoon mixture into an 11 x 7” baking dish. Combine remaining 1/3 cup sugar, flour, baking powder, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; stir with a fork just until moist. Drop dough into 8 mounds on top of apple mixture; sprinkle 2 teaspoons sugar over dough. Bake at 375 for 35 minutes or until dumplings are golden brown. Serve warm or at room temperature. Yield: 8 servings. Carole Coons

Lake County Examiner Season’s Eatings 2013 — Page 37

Desserts Berry Fruit Crumble

3 cups berries or peaches. If frozen, thaw and drain well Place fruit in 9 x 9 inch baking dish Sprinkle with ½ cup sugar

Blend together: ¼ cup soft butter ½ cup sugar 2 /3 cup flour

Berry Pie

1- 16 oz. carton plain fat-free or low-fat yogurt 2 Tbsp. powdered sugar ½ Tsp. vanilla ¾ c. low-calorie cranberryraspberry drink

1 Tbsp. cornstarch 1 recipe Zwieback Crust 6 cups fresh raspberries, blackberries, blueberries, and/or halved strawberries Fresh mint and/or Lemon Cream

For yogurt cheese, set a sieve over a large bowl; line with three layers of 100% cotton cheesecloth. Spoon in yogurt. Cover with plastic wrap & chill for 24 hrs. Discard the liquid from the yogurt cheese. In a medium bowl, combine yogurt cheese, powdered sugar & vanilla. Cover & chill until ready to use. For glaze, in a saucepan, stir together fruit drink & cornstarch. Cook & stir over medium heat until thickened & bubbly; cook & stir for 2 min. more. Transfer to a bowl. Cover surface with plastic wrap; let stand at room temp. for 1 to 2 hrs. or until cooled. Spread yogurt cheese mixture into Zwieback Crust. In a large bowl, gently toss berries & cooled glaze. Spoon onto yogurt mixture. Cover; chill for 3 to 6 hrs. If desired, garnish with mint and/or serve with Lemon Cream. Makes 10 servings. *Test Kitchen Tip: For yogurt cheese, choose a yogurt that contains no gums, gelatin, or fillers, because they may prevent the whey from separating from the curd. Zwieback Crust: Preheat oven to 350º. Coat a 9 in. pie plate with nonstick cooking spray. In a medium bowl, combine 1 1/3 c. finely crushed zwieback (about 17 slices) & 2 Tbsp. packed brown sugar. Add 1 slightly beaten egg white & 2 Tbsp. melted butter; stir until mixed. Press evenly onto bottom and up side of pie plate. Bake for 10 to 12 min. or until edge is brown. Cool on a wire rack. Lemon Cream: In a bowl, combine 1 1/2 c. thawed light whipped dessert topping & 3/4 Tsp. finely shredded lemon peel. Marie Tucker

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Page 38 — 2013 Season’s Eatings Lake County Examiner

Desserts

Blueberry Dumplings

1 c. all-purpose flour 1 Tbsp. sugar, plus 1 1/2 cups 1 tsp. of baking powder Pinch of salt ½ c. (1 stick) butter, softened

¼ c. milk 1 quart fresh or frozen blueberries 2 c. water Vanilla ice cream or fresh cream, for serving

Stir flour, 1 Tbsp. sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside. In a large saucepan, combine berries, 1 1/2 c. sugar & water. Bring to a boil. Drop dumplings into hot boiling berries by the Tbsp. Cover pot, reduce heat to low & cook slowly for 20 to 30 min. Do not removed the lid before 20 min. has passed & do not stir dumplings. Serve warm with vanilla ice cream or fresh cream. Laurie Dieter

Butterfinger Cookies 1 1/3 cup flour ½ tsp soda ¼ tsp salt 1 /3 cup shortening 1 egg

¾ cup white sugar 1 butterfingers bar- cut in small pieces

Cream shortening and sugar. Beat in egg. Add dry ingredients, sprinkle over small cut pieces of candy. Combine with wet mixture chill. Bake 375º for 12 minutes in greased pan. Remove immediately. Grandpa Zimmerman

Canteen Cookie Bars FIRST LAYER: 1 stick margarine ½ cup brown sugar, well packed ½ tsp salt 1 cup flour SECOND LAYER: 1 c brown sugar

1 tsp vanilla ½ tsp baking powder 1 ½cups flaked coconut 2 beaten eggs 2 Tbsp flour 1 cup chopped nuts (peanuts or m walnuts)

FIRST LAYER: Pre heat oven to 350º. Combine margarine and brown sugar and mix well. Combine flour and salt in small bowl and add to first mixture and mix well. SPread in a 9x13 ungreased pan. Bake 15 mis. in preheated oven (don’t pat down before baking- bakes too hard on bottom to cut. SECOND LAYER: In large bowl combine brown sugar, eggs, vanilla, flour and baking powder. Beat well with an electric mixer. Stir in nuts and coconut. Mix well and pour over baked crust. Bake 20 mis. Cool slightly and cut into bars. Pizza cutter works great for cutting. B.J. DeWitt

Lake County Examiner Season’s Eatings 2013 — Page 39

Desserts

Chocolate Chip Pumpkin Cookies 2 cubes butter or margarine, softened 2 cups sugar 2 tsp baking powder 2 tsp cinnamon 2 cups canned pumpkin

2 tsp baking soda ½ tsp salt 4 cups flour 1 cup chocolate chips 3 Tbsp grated orange peel optional

Mix all together. Drop by spoonful’s onto lightly greased cookie sheet 375º oven. 10 to 12 minutes. Should be firm but not brown.

Frosting: 8 oz. package soft cream cheese

1 tsp vanilla 3 cups powdered sugar 4 Tbsp soft butter

Mix all together. This frosting recipe will frost at least two batches of cookies. Diana Elder

Chocolate Zucchini Cupcakss 2 cups zucchini, peeled and grated 3 eggs 1 cup oil 1 ½ cup sugar 2 ½ cups flour 4 Tbsp powdered chocolate

½ tsp baking powder 2 Tbsp baking soda 1 tsp salt 2 tsp vanilla ¾ cups chopped nuts

Beat eggs ,add zucchini, polio and sugar. Then add remaining dry ingredients. Fold in vanilla and nuts. Pour 3/4 full cupcake holders. Bake 350º for 20-25 mins. Glaze with a little chocolate frosting. Pat Springer

Devil’s Food Ice Cream Pie 1- 6¾ oz. box low-fat devil’s food cookie cakes ¼ c. reduced-fat peanut butter ¼ c. hot water

1 c. sliced bananas 4 c. no-sugar-added light vanilla ice cream, softened 2 tbsp. chocolate-flavored syrup

Coarsely chop cookies. Place cookie pieces in the bottom of 8 in. springform pan. Whisk together peanut butter & the water in small bowl until smooth. Drizzle evenly over cookies. Top with banana slices; carefully spoon ice cream evenly over all. Add softened ice cream, spreading until smooth & even. Cover with plastic wrap & place in freezer until firm, about 8 hrs. Before serving, let stand at room temperature 15 min. Remove the sides of the pan; drizzle chocolate syrup over each slice. Marie Tucker

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Page 40 — 2013 Season’s Eatings Lake County Examiner

Desserts

Danish Coffee Cake

1 cube butter 1 cup flour ½ tsp almond flavoring

3 eggs water Almonds, Cherries Optional

Cut in together add 2 Tablespoon water. Mix with fork until balled. Divide in half. Use ungreased cookie sheet and pat each one into a strip 12X3. Set aside. Bring to boil 1 cup water and 1 cube butter. Add almond flavoring. Remove from heat and beat in 1 cup sifted flour. When smooth add 3 eggs one at a time, beating until smooth after each egg. Spread on top of strips, leave it sort of bumpy. Bake at 350° for 1 hour. Spread with powdered sugar and water icing and sliced almonds, cherries, etc. Maurice Lepley

Double Layer Pumpkin Pie 4 oz. (½ of 8 oz. pkg) Cream Cheese, softened 1 Tbsp. milk 1 Tbsp. sugar 1 Tub (8 oz.) Cool Whip, thawed divided 1 Honey Maid Graham Pie Crust

1 cup milk 1 can (15 oz.) pumpkin 2 pkg. Jello Vanilla Flavor Instant Pudding & Pie Filling 1 Tsp. ground cinnamon ½ Tsp. ground ginger ¼ Tsp. ground cloves

Mix: Cream cheese, 1 Tbsp. milk & sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust. Pour: 1 c. milk into large bowl. Add pumpkin, dry pudding mixes & spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick). Spread over cream cheese layer. Refrigerate: 4 hrs. or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator. Makes 10 servings. Laurie Dieter

Easy Lemon Sour Cream Cookies 1 box 18.25 oz. Lemon Cake Mix ½ Cup sour cream

¼ butter, softened 1 egg

Combine ingredients. bat with an electric mixer on low speed i until the mixture forms a stiff doug. Scoop into 1” balls; place on a cookie baking sheet 2” apart. Bake 10-12 minute at 350º or until set. Cool. Lynda Sharai

Easy Black Forest Cupcakes 1- 18.25 oz box devils food cake mix 1 cup sour cream ½ cup butter, melted 4 eggs

1 can cherry pie filling, divided ½ tsp almond extract 1 cup heavy cream, whipped

Combine cake mix, sour cream, butter, 1 cup of cherry pie filling, eggs and almond extract in a large mixing bowl for one minute, using an electric mixer on low speed. Scrape down sides of the bowl. Increase mixer speed to medium/high and beat 2 mins. Spoon into lined cupcake pans. Bake at 350º for 20-24 mins. Cool. Just before serving frost with whipped cream and garnish with remaining pie filling. Lynda Sharai

Lake County Examiner Season’s Eatings 2013 — Page 41

Easy Peppermint Dessert Refreshing, rich dessert! The classic pairing of chocolate and peppermint is sure to bring recipe requests.

Servings: 15 1 package creme-filled chocolate sandwich cookies, crushed 1/2 cup butter or margarine, melted 1/2 gallon peppermint stick, party mint or mint chip ice cream, softened 1- 12 oz container frozen whipped topping, thawed

1/2 cup butter or margarine 4 oz unsweetened baking chocolate, chopped 2 cups sugar 1- 12 oz can evaporated milk 1 tsp vanilla 1/3 cup crushed peppermint candies or candy canes

DIRECTIONS

1. In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan. 2. In large bowl, stir together ice cream and 2 cups of the whipped topping; spoon evenly over cookie crust. Freeze about 3 hours or until firm. 3. Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the chocolate over low heat, stirring constantly.Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours. 4. Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce. 5. Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.

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Page 42 — 2013 Season’s Eatings Lake County Examiner

Desserts

Eggnog Bundt Cake 1 (18.25 oz) spice cake mix 1 pkg instant vanilla or cheesecake pudding/pie filling 1 cup nonfat vanilla yogurt ¼ cup canola oil 1 cup light eggnog

1 egg 3 egg whites 1 1/3 cup toasted chopped pecans Powder sugar Serves 16

Preheat oven to 350º. Coat a nonstick Bundt pan with cooking spray. Combine cake mix, pudding mix. yogurt, oil, eggnog. egg and egg whites in a large bowl. Mix until creamy. Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden toothpick inserted in the center comes out clean. Let cool on a wire rack When cool dust with powdered sugar. Carole Coons

Eggnog Snickerdoodles ½ cup butter, softened ½ cup shortening 1 ¾ cups sugar, divided 2 eggs ¼ - ½ tsp rum extract

2 ¾ cups all-purpose flour 2 tsp cream of tartar 1 tsp baking soda ¼ tsp salt 2 tsp ground nutmeg

In a large bowl, cream the butter, shortening and 1 ½ cups sugar until light and fluffy. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda, and salt; gradually add to creamed mixture and mix well. In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 400 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Jeanette Simmons

Magic Flan Cake Bundt pan 1 box cake mix (recommend lemon or chocolate) 7 eggs ½ cup vegetable oil 12 oz. cream cheese

1 can evaporated milk 1 can sweetened condensed milk 1 tsp vanilla extract Topping shaved chocolate or lemon zest

Spray bunt pan with butter flavored spray or butter. Preheat oven to 350º. Fill large pan (big enough to hold bunt pan) with 2” water and preheat. Prepare cake per directions on box, follow high altitude directions. Pour into bunt pan- it should be thick Flan layer: mix 4 eggs with evaporated milk and sweetened condensed milk, add soft cream cheese and vanilla. Blend ingredients well with mixer for 2 mins. Slowly and carefully pour flan mixture over cake layer (if a little cake comes up don’t worry, it will desperate during baking.) Put bunt cake pan in water pan and bake for 1 hour, test with skewer. Remove water pan and let cake cool for 1/2 hour, then flip over onto large plate, let cool for 1/2 hour. Carefully slide pan off cake. Mickey Shultz Home Ec. Chairman for Fair

Dinner Never Looked So Good

Lake County Examiner Season’s Eatings 2013 — Page 43

Open Tuesday - Saturday

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Page 44 — 2013 Season’s Eatings Lake County Examiner

Desserts

Frosted Nutmeg Logs I Cup butter softened 1 egg 2 ½ Cups all-purpose flour Dash salt ¾ Cup sugar 2 tsp rum extract 1 ¼ tsp ground nutmeg

FROSTING ¾ Cup butter, softened 2 tsp rum extract Ground nutmeg 3 Cups confectioners’ sugar 2-3 Tbsp 2% milk

In a large bowl, cream butter & sugar until light & fluffy. Beat in egg and extract. Combine flour, nutmeg & salt in another bowl, mix well. Gradually add to creamed mixture and mix well. Divide dough into 3 portions. Roll each portion into 3/4 inch thick logs; cut into 2 inch pieces. Place on ungreased baking sheets. Flatten slightly. Bake in pre-heated 350. for 12-16 minutes till bottoms are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Makes 3 dozen FROSTING: In a large bowl, beat butter until fluffy. Beat in the confectioner’s sugar, extract and enough milk to achieve desired consistency. Frost cookies. Press down with tines of a fork--make lines down frosting to simulate tree bark. Sprinkle with nutmeg. B.J. DeWitt

Ginger Snap Cookies ¾ cup shortening ¼ cup molasses 1 cup sugar 1 egg ½ tsp. clove 2 cups flour

½ tsp. ginger 1 tsp. cinnamon 2 tsp. soda ½ tsp. salt

Cream first 3 ingredients. Add egg and mix well, then add rest of ingredients and mix well. Chill several hours or overnight. Bake at 350° for 12 to 15 minutes. If you want to keep your cookies soft after baking, put a slice of bread in the bottom of your cookie jar or canister. Dolly Miller

Gingered Fruitcake ¾ c. pecan halves, toasted 2 c. all-purpose flour 1 ¼ c. sugar 1 Tbsp. baking powder ½ tsp. salt ½ c. milk

½ c. butter, softened 2 eggs 1 c. dried apples, chopped 2 /3 c. dried apricots, chopped 2 Tbsp. grated fresh ginger 1 recipe Honey Bourbon Butter

Preheat oven to 350°. Grease & lightly flour a 9 in. springform pan; set aside. Place 1/2 c. of the toasted pecans in a food processor; cover & process until finely ground; set aside. In a large mixing bowl combine ground pecans, flour, sugar, baking powder & salt. Add milk, butter & eggs. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Fold in dried fruit & ginger. Transfer to prepared pan. Arrange remaining 1/4 c. pecans on top of batter. Bake about 40 min. or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Remove sides of pan; cool completely on wire rack. Remove bottom of pan. Hannah Cremin

Lake County Examiner Season’s Eatings 2013 — Page 45

Desserts

Grammies Mayonnaise Cake 3 cups flour, unsifted 1½ cup sugar 1 /3 cup cocoa 2 ¼ tsp baking powder

1 ½ tsp baking soda 1 ½ cup mayonnaise 1 ½ cup water 1 ½ tsp vanilla

Sift dry ingredients together. Stir in mayonnaise. Stir in water and vanilla. Blend until snooty. Bake in a greased pan(s) at 350º for 30 mins. Makes one large cake or two thinner cakes. Let cool on racks. Frost with favorite frosting. Pam Feeley

Grandma Mary’s Date Filled Cookies Dough: ½ c. shortening ¼ c. sugar ¼ c. brown sugar 1 egg ¼ tsp. salt ½ tsp. soda

1 ¼ cups flour plus 2 Tbsp. Filling: ½ c. chopped dates ¼ c. sugar ¼ c. water ½ c. walnuts, chopped

DOUGH: Mix shortening, sugar, brown sugar and egg together well. Then add salt, soda and flour. Mix well Chill 3-4 hours. FILLING: Cook on low to medium heat in sauce pan dates, sugar, and water for about 5 min., continually stirring as to not let it burn. Remove from heat let cool. Add walnuts. Roll our chilled dough. Cut out dough using a circular cookie cutter. Place a dollop (small spoon full) of date filling on cookie dough. Place a cut out circle of dough on top of the filling. Crimp edges of dough with a fork. Filling will be in between the layers of dough. Place on ungreased cookie sheet. Bake 8 to 10 min. at 350º. Mary Powell

Heavenly Creation CRUST: 2 c. flour ¼ c. sugar 1 c. margarine 1 c. chopped nuts (pecans-walnuts)

PUDDING: 1 small pkg. of vanilla pudding 1 small pkg. chocolate pudding 3 c. milk CHEESE MIX 1- 8 oz. pkg. soft cream cheese 1 c. powder sugar 8 oz. cool whip

Mix well using hand mixture until crumble. Press in bottom & a little up on the sides of an ungreased 13x9 pan. Bake at 375° 10 to 15 min. or until light brown. Let crust cool. While crust is cooking, prepare pudding & pudding mix. Beat pudding ingredients 2 min. on medium speed, place in refrigerator while crust is cooling. Mix cheese mix well on medium speed. When crust is cooled, spread the cheese mixture on top. Next, spread pudding mixture over cream cheese. Top with plain cool whip, sprinkle chopped nuts. Place in refrigerator. Clara Duble Given by sister, Barbara Laihod

Page 46 — 2013 Season’s Eatings Lake County Examiner

Desserts Italian Cream Cake

I cup Buttermilk 1 tsp. Baking Soda 2 cups Sugar 1 stick Butter 1 cup Chopped Pecans ½ cup Shortening 5 eggs, Separated 2 cups Flour

1 tsp. Vanilla 1- 3 oz. Can Coconut CREAMCHEESE FROSTING 8 oz. cream cheese, softened. 1 stick butter, softened. 1 Box powdered sugar 1 tsp. Vanilla 1 cup chopped pecans

Preheat oven 325º Combine soda & buttermilk & let stand. Cream sugar, butter and shortening; add egg yolks one at a time, beating well. Add buttermilk alternately with flour to creamed mixture. stir in vanilla- Beat egg whites until stiff; fold into batter. Gently stir in pecans and coconut. Bake in (3) 9” grease cake pans 25 minutes. Maurice Lepley

Lemon Fudge 1 package lemon pudding mix (not instant) ¼ cup margarine ¼ cup butter

½ cup milk 2 tsp lemon juice 1 lb powdered sugar

Add pudding, margarine, butter and milk in a sauce pan. Slowly bring to a boil stirring constantly. Remove from heat, let it cool a few minutes and add 2 tsp lemon juice. Mix well. Add powdered sugar once cup at a time until gone. Pour into a buttered 8x8 glass pan and put in refrigerator to set up. Cut into squares. Pat Springer

Levenest Fudge Uncooked 2 eggs wells beaten 1 lb. confectioner’s sugar 2 tsp vanilla or other flavor

½ lb chocolate melted over hot water. 1 c. chopped nuts

Stir together eggs, confectioner’s sugar and vanilla. Melt chocolate over hot water, add to mixture along with nuts. Place wax paper into tin before pouring mixture in. When it cools a little, mark in squares for proper portions. Put in cool place to harden. When it’s hardened break where marked, then eat all you can Janet Leslie

Microwave Peanut Toffee ¾ cup finely chopped unsalted peanuts, divided ½ cup butter 1 cup sugar

¼ cup water 1 cup peanut butter-andmilk chocolate chips

Spread ½ cup chopped peanuts into a 9-inch circle on a lightly greased baking sheet. Coat top 2-inches of a 2 ½ quart microwave-safe glass bowl with butter and place remaining butter in bowl. Add sugar and ¼ cup water to bowl. (Do not stir). Microwave on HIGH 8 minutes or just until mixture begins to turn light brown; carefully pour over peanuts on baking sheet. Sprinkle with chips; let stand 1 minute until melted. Spread the melted chips evenly over peanut mixture, and sprinkle remaining ¼ cup chopped peanuts over the melted chips. Chill 2 hours or until firm. Break into bite-sized pieces. Store in an airtight container. Jeanette Simmons

Lake County Examiner Season’s Eatings 2013 — Page 47

Desserts

No Bake Chocolate Swirl Cheesecake 1/2 c. crushed graham crackers 2 Tbsp. butter, melted 1 envelope unflavored gelatin ¾ c. fat-free milk 2- 8oz. pkg. reduced-fat cream cheese), softened 1- 8oz. pkg. fat-free cream cheese, softened

1- 8oz. carton fat-free dairy sour cream (or fat greek yogurt) 1 /3 c. sugar or sugar substitute* equivalent to 1/3 c. sugar 2 Tsp. vanilla 4 oz. semisweet chocolate, melted & cooled Chocolate curls (optional)

For cuts, in a bowl, combine cracker crumbs & butter until moistened. Press onto bottom of an 8 in. springform pan (may not cover completely). Cover; chill. For filling, in a saucepan, sprinkle gelatin into milk; let stand for 5 min. stir over low heat until gelatin is dissolved. Remove from heat; cool for 15 min. In a bowl, beat cream cheeses until smooth. Beat in sour cream, sugar & vanilla; slowly beat in gelatin mixture. Divide in half. Stir chocolate into one portion. Spoon half of the chocolate filling onto chilled crust; spread evenly. Carefully spoon half of the white filling onto chocolate in small mounds. Using a narrow spatula or knife, swirl chocolate & white fillings, spreading each evenly. Swirl again. Cover & chill for 6 to 24 hrs. To serve, loosen cheesecake from pan; remove pan side. If desired, top with chocolate curls. Make 16 servings. *Sugar substitutes: Choose from Splenda granular, Equal Spoonful or packets, or Sweet ‘N Low bulk or packets. Follow package directions to use the product amount that’s equivalent to 1/3 c. sugar. Marie Tucker

Nutty Fudge Brownies ¾ stick butter 4 oz. bittersweet chocolate, coarsely, copped 2 large eggs ½ cup granulated sugar 1 /3 cup parked light brown sugar 2 Tbsp light corn syrup

1 tsp. vanilla extract ¼ tsp salt ½ cup salted roasted peanuts finely chopped. 2 /3 cup flour 1- 1.86 oz Snickers candy bar, chopped

Preheat oven to 350º. Butter an 8” square pan lined with parchment. Grease parchment. Melt chocolate and butter. Set aside. In a large bowl whisk eggs, sugars, corn syrup, vanilla and salt to combine. Stir in flour and chocolate mixture. Fold in nuts and candy bars. Bake 40 mins. Lynda Sharai

Mocha Truffles 2 pkgs (12 oz ea.) semisweet chocolate chips 1 pkg (8 oz) cream cheese, softened 3 Tbsp instant coffee granules

2 tsp water 1 lb dark chocolate confectionery coating White confectionery coating, optional

In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. Chill until firm enough to shape. Shape into 1-in. balls and place on a waxed paper-lined cookie sheet and chill for 1 to 2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls into the coating and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles. Yield: about 5 ½ dozen. NOTE: Truffles can be made ahead and frozen for several months before thawing in the refrigerator and dipping in chocolate. Jeanette Simmons

Page 48 — 2013 Season’s Eatings Lake County Examiner

Lake County Examiner Season’s Eatings 2013 — Page 49

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Page 50 — 2013 Season’s Eatings Lake County Examiner

Desserts

Nutty Fudge Brownies 4 cups quick-cooking oatmeal 2 cups brown sugar

1 cup oil 2 eggs 1 tsp salt

1 tsp almond extract (No Flour added)

These are mighty speedy cookies, if you remember to mix the oil and oatmeal and sugar together the night before. They have a chewy texture and an almond-macaroon taste. The night before, mix together oatmeal, brown sugar and oil. Next morning mix in eggs, salt and almond extract. Drop them from a teaspoon onto a greased baking sheet, bake at 325 for fifteen minutes, and remove them promptly when they’re done. Dolly Miller

Overnight Oatmeal Cookies 4 cups quickcooking oatmeal

2 cups brown sugar 1 cup oil

2 beaten eggs 1 teaspoon salt

1 teaspoon almond extract

(No Flour added) These are mighty speedy cookies, if you remember to mix the oil and oatmeal and sugar together the night before. They have a chewy texture and an almond-macaroon taste. The night before, mix together: quick-cooking oatmeal, brown sugar and oil. Next morning, mix in eggs, salt and almond extract. Drop them from a teaspoon onto a greased baking sheet, bake at 325 for 15 minutes, and remove them promptly when they’re done. Dolly Miller

Oatmeal Cranberry White Chocolate Chip Cookies /3 cup butter or margarine, softened 2 /3 cup brown sugar 2 large eggs ½ tsp salt

1 ½ cups old-fashioned oats ½ tsp baking soda 1- 16 oz pkg Ocean Spray Original Craisins

/3 Cup white chocolate chips 1 ½ Cups flour 2

Preheat oven to 375º. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs mixing well. Combine oats, flour, baking soda and salt in a separate bowl. Mix well. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chips. Drop by rounded teaspoon fulls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. B.J. DeWitt

Pecan Pie (Colonel Sanders’ Recipe) /3 -1 cup Pecan Halves 1 Unbaked 9 inch pie shell 4 eggs 1 cup dark corn syrup 2

/3 cup Sugar 2 tsp. Vanilla ¼ cup butter or margarine, Dash of Salt softened 1 Tbsp Lemon Juice/Vinegar 1

Mix baking soda, water and vanilla, set aside. In sauce pan over med. heat add sugar, water and corn syrup, stirring often until 240º on a candy thermometer. Stir in margarine/butter and peanuts, cook stirring constantly to 300º them immediately remove from heat, stir in baking soda mix until light. Pour candy onto a cookie sheet and quickly spread out 1/4 ‘ thick. Let cool completely attest 1 hour, then break and enjoy. Maurice Lepley

Lake County Examiner Season’s Eatings 2013 — Page 51

Desserts

Peanut Brittle Serves 6. Prep time 15 mins. 1 1/2 tsp baking soda 1 tsp water 1 tsp vanilla

1 1/2 cup sugar 1 cup water 1 cup light corn syrup

3 Tbsp margarine or butter 1lb shelled unroasted peanuts

Mix baking soda, water and vanilla, set aside. In sauce pan over med. heat add sugar, water and corn syrup, stirring often until 240¬∫ on a candy thermometer. Stir in margarine/butter and peanuts, cook stirring constantly to 300¬∫ them immediately remove from heat, stir in baking soda mix until light. Pour candy onto a cookie sheet and quickly spread out 1/4 ‘ thick. Let cool completely attest 1 hour, then break and enjoy. Pam Feeley

Persimmon Cookies 1 cup sugar ½ cup shortening 1 egg 1 cup Persimmon Pulp

1 tsp lemon juice ½ tsp nutmeg 1 tsp cinnamon ½ tsp salt

2 tsp Baking powder 2 cups flour 1 cup chopped walnuts or raisins

To prepare persimmon pulp, puree the ripe seeded fruit (peeling is optional) in a blender or food processor, then strain through a sieve. Cream sugar, shortening and egg. add pulp, lemon juice and spices. Mix in baking powder, salt and flour. Add walnuts. Bake at 350º about 10 mins. or until brown. To prepare persimmon pulp, puree the ripe seeded fruit (peeling is optional) in a blender or food processor, then strain through a sieve. Carole Coons

Persimmon Drop Cookies

2 cups ripe persimmon pulp 2 cups sugar 1 cup Shortening 2 eggs

4 cups flour 2 tsp. soda 2 tsp. cinnamon 1 tsp. ground cloves 1 tsp. nutmeg

1 tsp. salt 1 cup nuts 1 cup raisins

Beat the persimmon pulp, sugar, & shortening until creamy. Add eggs, beat well. Sift flour, soda, spices and salt. Add dry ingredients, then nuts and raisins. Refrigerate dough for 30 minutes to an hour. Drop by spoonful onto a greased baking sheet. Bake at 375* for 12 - 15 minutes. Makes about 4 dozen or more. Soft and chewy. So Good. Store cookies covered. Anita Spence

Pineapple Cake 2 c. flour 2 c. sugar 2 eggs 2 Tsp. baking soda 1 can of crushed pineapple, drained

FROSTING 8 oz. soften cream cheese cut up in pieces. ½ stick of margarine cut up in pieces. 1 ½ cup powdered sugar 1 tsp vanilla

Mix together cake ingredients well. Pour in a greased & floured 13 x 9 baking dish. Bake at 350° for 35 min. FROSTING: Cream the cream cheese & margarine with mixture until smooth & creamy. Add powdered sugar. Mix again with mixer until fluffy. Add vanilla & stir well. Frost hot cake. Pour frosting over cake while it is hot. It will melt some icing but that is okay. Add chopped nuts on top of frosting. Clara Duble

Page 52 — 2013 Season’s Eatings Lake County Examiner

Desserts

Pistachio Cake with Walnuts CAKE: 1 pkg white cake mix 1- 3.4 oz pkg instant pistachio pudding mix 3 eggs 1 cup club soda ¾ canola oil 1 cup chopped walnuts

FROSTING: 1-3.4 oz pkg instant pistachio pudding mix 1 cup milk 1 8 oz carton frozen whipped topping, thawed

Preheat oven to 350º. Grease and flour a bundt pan. In a large pan commune the cake mix, 1 package pudding mix, eggs, club soda, canola oil, and beat on low speed 30 seconds then beat for 2 mins on medium speed. Fold in walnuts. Bake 40-45 mins, cool. For frosting combine pudding mix and milk, beat on low speed for 1 min. Fold in whipped topping. Frost cake Refrigerate leftover. Lynda Sharai

Pumpkin Cake Roll

¾ cup flour 1 tsp. baking powder 2 tsp cinnamon 1 tsp ginger ginger ½ tsp nutmeg Sprinkle of salt 3 whole eggs 1 cup sugar 2 /3 cup pumpkin, cooked or canned

1 tsp lemon juice 1 cup fine-chopped walnuts Powdered sugar FILLING 1 cup powdered sugar 2- 3 oz. pkgs cream cheese 4 Tbsp butter ½ tsp vanilla

Sift together the first six dry ingredients and set aside. Beat eggs 5 minutes with electric mixer or until. very thick. Gradually beat in 1 cup sugar. Stir in pumpkin and lemon juice. Fold dry ingredients in pumpkin mix. Spread in a greased and floured 15Xl0 inch· baking pan or jelly roll pan. Sprinkle top with fine chopped nuts. Preheat oven’s 375° and bake for 15 minutes. Loosen edges and turn out immediately on a towel sprinkled with powdered sugar. Wax paper will do. Starting at narrow end, roll towel and cake together, cool and unroll. Combine powdered sugar, cream cheese, butter and flavoring and spread over cake. Roll and chill before slicing to serve. Maurice Lepley

Pumpkin Crunch 1- 15 oz. can pumpkin 1- 12 oz. can evaporated milk 1 ½ c. sugar 3 eggs

1 ½ tsp. cinnamon 1 box yellow cake mix 1 c. melted butter 1 c. coarsely chopped pecan halves

Combine first 5 ingredients & pout into 9” x 13” baking dish. Sprinkle cake mix over pumpkin mixture. Pour melted butter over cake mix & sprinkle with pecans. Bake at 350º for 1 hour 10 min.. Kathy Collier

Lake County Examiner Season’s Eatings 2013 — Page 53

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Page 54 — 2013 Season’s Eatings Lake County Examiner

Desserts Raisin Pecan Pie

½ c. butter melted 1 c. sugar (less if preferred) 2 eggs, well beaten 1 ½ tsp. cinnamon

1 ½ tsp. vinegar ½ c. raisins 1 c. pecan halves

Combine butter, sugar, eggs, cinnamon, vinegar, and mix well. Fold in raisins and pecans. Pour into pie shell and bake 1 hour in a 325 degree oven. Janet Leslie

Raspberry Delight 3 c. graham cracker crumbs 6 Tbsp sugar ¾ c butter 8 oz. cream cheese

/3 c powdered sugar 8 oz. cool whip 2- large pkg raspberry jello 2 pkgs raspberries 2

Bottom Layer: 3 c. graham cracker crumbs, 6 Tbsp. sugar, 3/4 c. of butter. Bake above ingredients for 5 min. or until butter is melted at 350º. Mix together then spread out on pan. Let cool at room temperature. Decide what type of container you will put your dessert in. Cake pan, bowl etc. After the graham crackers have cooled off & you have them in the container that you will use, spoon the cream cheese mixture over the graham crackers. Use a butter knife to gently spread the mixture out. Middle Layer: 8 oz. cream cheese (room temp.), 2/3 c. powdered sugar, 8 oz. cool whip. Mix cream cheese & powdered sugar together. Gently fold in the cool whip. Top layer: Dissolve 4 small or 2 large pkg. of raspberry jello in 4 c. of boiling water. Let cool to room temp. Stir occasionally. Right before you are ready to pour the jello mixture over the cream cheese layer add 2 pkg. of raspberries. The jello mixture will thicken up within 4 min. or so. You want to make sure the consistency of the jello is like jello not runny. The raspberries because they are frozen will make the jello set up quickly.. Laurie Deiter

Rocky Road Bars ½ c. butter melted ½ c. brown sugar 1 ½ cup quick rolled oats ¼ cup light corn syrup

½ cup chocolate chips 2 /3 cup mini marshmallows ½ cup chopped nuts

Pour melted butter in bottom of 8” square microwave safe dish. Add brown sugar and stir until sugar is melted. Stir in oats, corn syrup, chocolate chips, marshmallows and chopped nuts Press firmly in the pan. Microwave between 3- 5 minutes depending on your microwave oven.. Let cool before devouring!! Cut into 2 inch squares. These can be wrapped individually for lunches. Diane Elder

Lake County Examiner Season’s Eatings 2013 — Page 55

Desserts

Rolled Date Cookies 1 cup Shortening, Creamed 1 cup Granulated Sugar 1 cup Brown Sugar 3 eggs, beaten well 1 tsp. Vanilla

4 cups Flour 1 tsp Soda - Add to Flour 1 tsp Salt 1 pkg dates, chopped 1/2 cup hot water

Combine 1 package chopped dates with 1/2 Cup Hot water and 1/2 Cup Sugar. Add 1 Tsp. Lemon Juice - Cook until thickened. Divide dough -- spread date mixture over and roll like jelly roll. Keep in refrigerator until time to bake. Cut in 1/4” slices - Bake at 375° for 8-10 minutes.. Maurice Lepley

See’s Fudge

3 pkg. 6 oz. chocolate chips ½ Lb. Marshmallows mini ½ lb. Margarine - cut up 3 Tbsp Vanilla

2 cups nuts 1 large Can per milk 4 ½ cups Sugar

Combine sugar and milk in pan and bring to boil stirring constantly - Cook for 10 minutes Remove from heat and add other ingredients mixing well. Poor into buttered pan - cool - cut and enjoy Maurice Lepley

Sugar Cookies

1 cup sugar I cup margarine 1 c powdered sugar I scant cup oil Beat above until fluffy then add: 2 eggs beaten

I tsp soda, (scant) 1 tsp vanilla 1 tsp cream of tarter Beat well - add 4 ½ cups flour ½ tsp salt

Mix until smooth, roll dough to tube like shape, about 1 1/2 - 2” in wax paper. Chill couple of hours. Slice about 1/4” and bake or put walnut size drops on sheet flatten with glass dipped in sugar. *Best if you use chill method, sprinkler sugar on slices on cookie sheet before baking. A salt shake works good. Bake 350º for 8-10 mins. wipe cookie sheet each time rot prevent browning on bottom of cookie. Maurice Lepley

Tasty Apple Crisp 1 cup brown sugar, packed firmly ½ cup sifted flour ½ cup melted butter/margarine

¼ tsp nutmeg ½ tsp cinnamon 1 ¼ cup oats 1 large can apple pie filling

Preheat oven to 375º. Empty pie filling into a greased 8” round pie pan. Mix dry ingredients together, blend in melted butter. Sprinkle the mixture evenly over the filling. Bake uncovered 25-30 mins. until golden brown. Serve with ice cream or whipped topping Pam Feeley

Page 56 — 2013 Season’s Eatings Lake County Examiner

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