2—Lewistown, PA
The Sentinel, Tuesday, Nov. 19, 2019; The County Observer, Wednesday, Nov. 20, 2019
HOLIDAY COOKBOOK
Cookbook marks first real foray into lifestyles, with a twist When I took over for Jane continuing in sports, awaiting Mort upon her retirement, I the permanent arrival of my knew one of the replacement). most daunting tasks I’ve been cooking would be measuring since I was 12up to her skill when years-old. Unlike it comes to the most of the boys in kitchen. my junior high class, And I consider I chose what was this special publicathen called home tion to be the first reeconomics over shop ally important thing class. I’ve worked on since Between high Jeff accepting the posischool and college, I Fishbein tion of lifestyles edibriefly was the assistor (I’ve had plenty tant manager of a of help in that section while pizza restaurant. While there,
I learned a bundle from the manager — not much older than myself — whose greatest contribution to my culinary skills was to be unafraid to throw out the recipe and wing it. That’s OK to a point — my wife is still unhappy about the year I made and remade a sugar-free key lime pie, trying to get it right. Three times through and all I had was a mess, a lot of wasted money and no dessert. My son has gotten the
cooking bug. He thinks himself a foodie, but mostly that means he takes pictures of everything he orders at every restaurant and posts them on Instagram. He can cook, though, and has bumped up his skill set since his mom had to work later hours. He and I have twice attended the Taste! gourmet food show in Lancaster; the most recent was just this past Saturday. Both times he’s had his picture taken with any number of Food Network celebrities, who are the
rock stars of his world. (Last year, I met a real rock star at the show, onetime Flock of Seagulls guitarist and now celebrity chef Ed Berner, who was kind enough to sit down after his presentation for a story.) When we began planning this year’s holiday cookbook, I thought it would be fun to try something different. Oh, we still have plenty of recipes from plenty of readers submitted through our Second Street App and by other means. We also have
something new — we asked the teachers of students in Food and Consumer Science (home ec) in Mifflin and Juniata County to have their kids submit recipes. Some of them look like treats you’d expect at the holidays. Some of them are a little different. Please take a look, and like me, give them a try. ¯¯¯ Jeff Fishbein is The Sentinel’s lifestyles editor. Contact him at living@lewistownsentinel.com.
Bringing Home Holiday Cheer with time tested recipes and gifts for the cook!
60th Anniversary Reprint of Hazel Westover’s Cookbook
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STUFFING CASSEROLE Combine until moist: 1 twin pack chicken flavored Stove Top stuffing Seasonings in box (might be in stuffing already) 1/2 cup melted butter 1 cup water Mix separately: 2 1/2 cups chopped chicken (or left-over turkey) 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1/4 cup finely chopped green pepper 3/4 cup mayonnaise 3/4 tsp salt Butter a 9-by-13-inch pan. Put half of stuffing mixture on the bottom of the pan. Put chicken mixture on top of that. Put remaining stuffing mixture on top. Beat two
Lewistown, PA—3
HOLIDAY COOKBOOK
eggs and 1 1/2 cups of milk. cheesecake or vanilla pudPour over whole dish. Re- ding mix, not prepared frigerate overnight (or for 1 teaspoon baking soda several hours). 1 teaspoon ground cinnamon The next day: 1/4 teaspoon salt Before baking, mix 1 can Pinch nutmeg cream of chicken soup and a 1 cup apples, peeled and half can of water. Pour over diced small top. Bake at 350 degrees for 1 cup white chocolate one hour. Sprinkle 4 ounces chips (optional) of shredded mozzarella Cinnamon sugar (1/3 cup cheese on top and bake until granulated sugar plus 1 tsp cheese melts. ground cinnamon) —Mifflin County High In a large bowl, cream toSchool Culinary Arts gether butter and sugars. Mix in vanilla and egg until APPLEDOODLE smooth. In a medium bowl COOKIES whisk together flour, pud3/4 cup butter (one and a ding mix, baking soda, cinnamon, salt, and nutmeg. half sticks, softened) Add dry mixture to wet in3/4 cup brown sugar 1/4 cup granulated sugar gredients and mix until combined well. Stir in apples and 1 teaspoon vanilla white chocolate chips (if 1 egg using). Chill for one hour. 2 cups flour 3 1/2-ounce box instant Combine the sugar and cin-
Woodlawn, Lewistown | 717.248.6727 Stephen C. Burke, Supervisor
namon to make cinnamon 1/2 cup granulated sugar sugar. Preheat oven to 350 1/4 cup brown sugar degrees and line baking 1 eggs sheets with parchment paper. 1/2 (7-ounce) can pure Take around 2 tbsp of dough pumpkin puree and roll into a ball and then 1/4 cup vegetable oil roll generously in the cinna1/2 tbsp milk mon sugar. Place on prepared 1 tsp vanilla baking sheet. Bake for 10 to 12 minutes. Allow cookies to Topping cool completely on the bak1 cup powdered sugar ing sheet — they will con2 tbsp milk tinue to bake as they cool. 1/2 tsp vanilla Store in airtight container at room temperature. Yield 24 cookies. —Mifflin County High School Culinary Arts PUMPKIN MINI MUFFINS 1 cup flour 1/2 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 1 tsp ground cinnamon 1/8 tsp ground nutmeg
Preheat oven to 350 degrees. Whisk flour, baking soda, baking powder, salt and spices in a medium bowl. 3. In a separate bowl, beat brown sugar, white sugar, eggs, pumpkin, oil, milk and vanilla with an electric mixer. Make a well in the dry ingredients and add liquid to dry ingredients and lightly combine. Scoop batter into Continued on Page 4
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prepared muffin tins. Bake 12 to 15 minutes. Allow to cool 3 to 5 minutes before removing from pan(s). Drizzle muffins with glaze or dip muffin tops in glaze. Yields about two dozen mini muffins. —Mifflin County High School Culinary Arts MISS YUHAS’ BUTTER COOKIES 1 cup butter 1 cup sugar 2 1/2 cup flour 1 tsp vanilla 1 egg 1/2 tsp baking powder 1/8 tsp salt
The Sentinel, Tuesday, Nov. 19, 2019; The County Observer, Wednesday, Nov. 20, 2019
HOLIDAY COOKBOOK in a large mixing bowl; gradually adding the sugars until light and fluffy. Add egg and vanilla; mix well. Alternating, a little at a time, add dry ingredients and pumpkin to the butter/sugar mixture. Fold in chocolate chips. Drop by spoon on lightly greased cookie sheet. Bake 12 to 14 minutes or until firm and lightly brown. Remove from cookie sheet and cool. Ice with cream cheese icing. yields 2 to 3 dozen. —Mifflin County High School Culinary Arts
OREO BON-BONS 1 package of Oreos 8 ounces cream cheese 16 ounces of chocolate Preheat oven to 350 de- chips 16 ounces of white chocogrees. Using an electric mixer cream the butter. Add late chips the remaining ingredients You will need a rolling and mix with a wooden spoon. On a floured surface pin, a baking pan, aluminum roll out dough and cut. Bake foil, three bowls, two zipper 6 to 8 minutes on a parch- seal bags and scissors. ment-lined cookie sheet. Top Put Oreos in zipper bag with icing and decorate — these cookies are great for and use rolling pin to crush Christmas cookie decorating! them. Mixed crushed Oreos with cream cheese. Roll into —Mifflin County High balls. Line baking pan with School Culinary Arts aluminum foil. Place balls on pan and put in freezer until PUMPKIN COOKIES firm. Melt chocolate chips according to package. Dip 2 cups flour 1 cup uncooked rolled oats the Oreo balls in chocolate until completely covered. 1 tsp baking soda Place back onto the pan. Melt 1 tsp cinnamon white chocolate chips and put 1 egg into a ziplock bag. Drizzle 1/2 tsp vanilla 8 ounces solid-packed while chocolate over the bon bons and let them set in the pumpkin 1/2 cup semisweet choco- freezer then serve (can also serve as soon as they’re lae chips made). 1/2 tsp salt —Austin Burrow, East Ju3/4 cup butter, softened niata High School 1 cup brown sugar 1/2 cup granulated sugar Cream cheese icing PUMPKIN CAKE Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt in a medium bowl; set aside. Mix brown sugar and sugar in a small bowl. Cream butter with an electric mixer
WITH COCONUT FLAKES 1 cup vegetable oil 2 cups all purpose flour 1 1/2 cups sugar 1 tsp baking soda 2 tsp baking powder
Yields three dozen cookies. 2 tsp cinnamon —Joseph Haines, East Ju3 large eggs 15-ounce can of pumpkin niata High School puree 1 container of cream OLD BAY SHRIMP cheese frosting 7 ounces of coconut flakes 1 pound shrimp (optional) 1/2 cup vinegar 1/2 cup water Preheat oven to 350 de2 tbsp Old Bay seasoning grees. Mix dry ingredients together and use cooking Bring water, vinegar and spray to spray a 9-by-13- Old Bay to boil in a large pot. inch pan. Mix the wet ingre- Add shrimp (unpeeled) and dients together in a separate cook until pink, around 3 to bowl and combine with the 5 minutes. Drain the water dry ingredients once it’s well and vinegar and it is ready to mixed. Pour into cake pan serve. When eating, pull the and put into the oven. Cook tail and shell off. Dip in in the oven for 45 to 50 min- melted butter for extra flavor. utes. Take the cake out of the —Elijah Ehrisman, East oven and let it cool. Once it Juniata High School is cold add the cream cheese frosting on top and spread evenly, then sprinkle the co- CINDY RITZMAN’S APPLE PIE conut flakes on top. —Katelyn Kreider, East 6 cups sliced apples Juniata High School 1/2 to 3/4 cup granulated sugar 3/4 tsp cinnamon or nutPEANUT BUTTER meg BLOSSOM COOKIES 1 tbsp butter 1/2 cup granulated sugar 1/2 cup brown sugar Mix apples, spice and 1/2 cup creamy peanut sugar. Pour into 8-inch pie butter crust. Dot with butter. Cover 1/2 cup butter, softened with crust. Bake 50 to 60 1 egg minutes at 425 degrees. 1 1/2 cup all-purpose flour —Carlee Becker, East Ju3/4 tsp baking soda niata High School 1/2 baking powder THANKSGIVING Additional granulated SOUP sugar 1 Hershey kiss per cookie 2 1/2 pound slab of beef, chopped Heat oven to 375 degrees. 2 32-ounce boxes of beef In a large bowl, beat granu- bone broth lated sugar, brown sugar, 96 ounces water peanut butter, butter and egg 3 to 9 cups mushrooms, on medium speed. Stir in chopped flour, baking soda and bak3 to 6 potatoes, skinned ing powder until dough and chopped forms. Shape dough into one2 to 5 sweet potatoes, inch balls. Roll in additional skinned and chopped sugar. Place the balls two 62 ounces V8 original inches apart on ungreased vegetable blend cookie sheet. Bake 8 to 10 2/3 cup catsup minutes or until edges are 8 ounces carrots, cut lightly golden. Immediately 10 to 10.8 ounces brocpress one milk chocolate coli, cut Hershey kiss in the center of 12 ounces lima beans each cookie. Remove from 12 ounces sweet peas cookie sheet to cooling rack. 5 ounces onions, chopped
6 ounces butternut squash, in spirals 5 ounces cauliflower, riced into minced bits 12 ounces corn kernels 12 ounces black eyed peas 10 ounces green beans Optional ingredients: 1/8 tsp oregano or more 1/8 tsp basil or more 1/8 tsp parsley or more 1/8 tsp garlic or more 2 tbsp granulated sugar Put beef into large pot. Add beef bone broth and water. Add chopped mushrooms; wait five minutes. Combine remaining ingredients, stir and stir again. Repeat at short intervals, such as 5-10 minutes, until soup seems finished. Wait 15-20 minutes. Yields 19 to 24 servings. —Logan Spriggle, East Juniata High School
Puppy chow One box Chex cereal 1 1/2 cups of semisweet chocolate chips 3/4 cup creamy peanut butter 1/2 teaspoon kosher salt 3/4 stick unsalted butter 1 1/2 teaspoon vanilla extract 2 1/2 cups powdered sugar
Pour cereal into large mixing bowl. Place salt, chocolate chips, peanut butter, and butter in medium microwaveable bowl. Microwave on high for one minute. Stir, then microwave for 45 seconds. Remove from the microwave then stir until smooth. Stir into vanilla. Pour chocolate peanut butter mixture over the cereal and toss until cereal is evenly coated. Place Continued on Page 5
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HOLIDAY COOKBOOK
into pinwheels. Refrigerate CHOCOLATE ECLAIR and serve cold. CAKE —Walker Stutts, East Ju2 packages vanilla instant niata High School pudding PUMPKIN MUFFINS 3 cups milk 2 cups canned pumpkin 9 ounces Cool Whip 3 eggs 1 box graham crackers 3/4 cup water 3/4 cup vegetable oil Butter a 9-by-13-inch pan 2 tsp baking powder and layer graham crackers on 1 tsp baking soda bottom. Mix pudding with 3/4 tsp ground cloves milk then mix in the cool 3/4 tsp cinnamon whip. Spread half the mix2 1/2 cups flour ture over the graham crack3 cups sugar ers. Make another layer of CORNBREAD 1/2 tsp salt graham crackers and put the CASSEROLE remaining pudding mixture Crumb topping 16-ounce can of corn on top. Then add another 1 cup flour layer of graham crackers and (drained) 1/2 cup sugar 16-ounce can of creamed put the chocolate frosting on Dash of salt top. Cover container and corn 1/2 tsp baking powder 1 box Jiffy cornbread mix store in refrigerator until time 1/4 cup melted butter of serving. 8 ounces sour cream 4 ounces butter (melted) Combine the canned Chocolate frosting 1 egg for chocolate eclair cake pumpkin, eggs, water and oil on low mixer for one minute. 6 tbsp cocoa powder Preheat oven to 375 deAdd remaining muffin ingre2 tsp white corn syrup grees. Mix ingredients todients and mix on medium 2 tbsp butter gether in a bowl then pour 1 1/2 cup powdered sugar speed for 2 to 3 minutes. Fill mixture into a 9-by-9-inch 3/4 full in muffin or cupcake 3 tbsp of milk casserole dish. Bake in oven pan. Before baking, combine 1 tsp of vanilla for 50 to 60 minutes, or until the crumb topping ingredithe cornbread is golden Add all ingredients to a ents and place a small brown. Makes 12 to 16 servlarge bowl and mix well. amount on top of each mufings. — Chloe Elsasser, East Spread on top layer of gra- fin. Bake for 23 to 28 minutes at 350 degrees. If ham crackers. Juniata High School — Kyla Swartz, East Juni- desired, add chocolate chips, raisins or nuts to batter. ata High School STUFFING BALLS —Emma Mianulli, Juniata High School 4 eggs CHEESY TORTILLA 2 bags bread crumbs PINWHEELS 1 fresh or frozen chopped LEMON Two 8-ounce packages of onion SHORTBREAD cream cheese 2 sticks butter 2 cups flour 1 package dry ranch dress1 cup celery 1/4 tsp baking powder ing mix 1 tbsp of celery seed 1/4 tsp salt 1 can (2 1/4 ounces) black 1 tsp salt 1/2 cup powdered sugar olives, chopped 1/2 tsp pepper 1 cup butter, softened 1 jar (2 ounces) pimento, 1 tsp vanilla extract Melt butter; brown onions chopped 1 tbsp lemon zest 1 can (4.5 ounces) green and celery; mix celery seed, 2 tbsp colored sugar salt and pepper into bread chiles 1/4 cup mild banana pepcrumbs; beat eggs. Add celPreheat oven to 350 deery and onion to bread per rings, chopped grees. Combine flour, baking 1 small onion, minced crumbs then add eggs. Mix powder, salt and powdered 5 soft tortillas together and form into balls. sugar. Stir in butter, vanilla Bake at 350 degrees for 30 Mix all ingredients to- and lemon zest until you minutes or until balls are gether until well blended. have a stiff dough. Pat dough brown. —Lilly Weges, East Juni- Spread mixture over soft tor- into 9-inch cake pan, prick tilla. Roll tortilla and slice top of dough with fork and ata High School Continued from Page 4
one cup of powdered sugar in a gallon-size zipper seal bag. Add half the cereal, then a second cup of powdered sugar. Add the remaining cereal and the 1/2 cup powdered sugar. Seal the bag. Shake the bag until cereal until it’s evenly coated with powdered sugar. Yields 14 cups. —Taylor Haines, East Juniata High School
Lewistown, PA—5
1 stick butter (room temsprinkle with colored sugar. out and cut into squares. Reperature) Bake for 30-35 minutes or frigerate until next day. —Kathy Weaver, Lewis1/2 cup shortening until golden. Cut into wedges town 1/8 tsp salt while still warm. Cool. 1 tsp vanilla —LaCinda Brooks, Dun1 cup granulated sugar cansville SALAD DRESSING 2 tbsp peanut butter CAKE WITH ICING PUMPKIN Cook flour and milk over 2 cups flour CINNAMON CHIP low heat, stirring constantly, 1/2 cup cocoa COOKIES until thick like paste. Let 1 cup granulated sugar cool completely. Using 2 tsp baking soda 2 1/4 cups all-purpose mixer at low speed, blend in 1 cup water flour stick butter and shortening. 1 cup salad dressing 1 tsp baking soda Add salt and beat at high 1 tsp vanilla 1 tsp pumpkin pie spice speed until smooth and 1/2 tsp salt Sift dry ingredients to- fluffy. At high speed beat in 1 cup butter, softened gether. Boil water and stir in sugar until crystals dissolve. 3/4 cup brown sugar 1/2 cup granulated sugar salad dressing. Mix together Add vanilla and beat one with dry ingredients and add minute at high speed. Add 3/4 cup pumpkin puree vanilla. Pour into greased peanut butter and mix well. 1 large egg For vanilla icing, omit and floured 13-x-9-inch cake 2 tsp vanilla extract pan. Bake at 350 degrees peanut butter. For chocolate, 2 cup cinnamon chips add another 1/2 cup sugar until done. and 1/4 cup cocoa. Whisk together flour, bak—Carolyn Powers, Peanut butter icing ing soda, pumpkin pie spice, for Salad Dressing Cake Lewistown and salt. In a separate large bowl, cream together butter 4 tbsp flour and sugars until light and Continued on Page 6 1 cup milk fluffy. Beat in pumpkin, egg and vanilla until combined. Add flour mixture a little at a time. Beat on low just until flour is no longer visible. Fold in cinnamon chips. Refrigerate dough overnight (or for a few hours). Preheat oven to 375 degrees. Scoop one-inch balls onto baking sheet lined with parchment paper or silicone baking mat. ~ Two Locations to Serve You ~ Bake until puffed up and 136 Peight Store Ln 11737 Lenape Dr golden around edges, about 9 Belleville Mt. Union to 12 minutes. —Brittany Berrier, Port 717-935-2922 814-542-9795 Royal Open Daily 8-5; Open Daily 8-5; PEANUT BUTTER MELTAWAY FUDGE 2 bags white chocolate chips 1 bag chocolate chips 18-ounce jar peanut butter In microwave, mix white chocolate chips and peanut butter for one minute. Stir until smooth. Put in pan and smooth out. Melt chocolate chips in microwave and put in pan. Take knife and swirl it around. Put in refrigerator about 15-20 minutes. Take
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Continued from Page 5
PEANUT BUTTER FUDGE
2 cups granulated sugar 1/2 cup milk 12 ounces peanut butter 7 ounces marshmallow cream 1 tsp vanilla Bring milk and sugar to a rolling boil for three minutes, take off heat. Add remaining ingredients and beat until incorporated with a wooden spoon. Pour into a buttered 8-x-8-inch pan and refrigerate. —Tammy Richard
The Sentinel, Tuesday, Nov. 19, 2019; The County Observer, Wednesday, Nov. 20, 2019
HOLIDAY COOKBOOK and flour a little bit at a time until well mixed. If it is too moist add a bit more flour. Drop by spoonfuls on a cookie sheet. Bake 10 minutes at 375 degrees. —Shirley Wilson LOW-CALORIE CHEESECAKE 8 ounces light (not fatfree) cream cheese 8 ounces light sour cream 1/3 cup sugar 1 tbsp vanilla 1 container light Cool Whip Graham cracker crust
Beat cream cheese until blended. Add sugar, sour RAISIN BARS cream and vanilla. When mixed well, fold in container 1 cup granulated sugar of Cool Whip. When com1 tbsp shortening pletely mixed pour into crust. 1 egg 1 cup juice off cooked Refrigerate. —Shirley Wilson raisins (add water if needed) 2 cups flour 1 tsp baking soda EASY MILLION 1 tsp baking powder DOLLAR FUDGE 1 tsp cinnamon 5 cups granulated sugar 1 tsp nutmeg (optional) 2 sticks margarine or butCook 1 1/2 cups raisins in ter 1 large can evaporated 1 1/4 cups water for seven minutes until soft. Combine milk 1 bag chocolate chips all ingredients in order given 10-ounce bag marshmalabove. Fold in raisins. Beat well. Pour in well-greased lows 1 cup peanut butter (if deand floured pan. Bake 20 to 25 minutes at 350 degrees. sired) Nuts (if desired) —Shirley Wilson PINEAPPLE COOKIES 1 cup shortening 1 cup brown sugar 1 cup granulated sugar 1 cup drained, crushed pineapple 1 cup nuts (if desired) 2 tsp vanilla 2 eggs, beaten 4 cups flour 2 tsp baking soda 1 tsp baking powder Mix shortening, sugars and eggs together. Add pineapple, nust, vanilla, baking powder, baking soda, salt
Boil first three ingredients for 6-10 minutes. Take off stove and add remaining ingredients. Mix well and pour into buttered pans. Refrigerate. Makes five pounds of fudge. —Shirley Wilson Continued on Page 7
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Lewistown, PA—7
HOLIDAY COOKBOOK
parchment-lined cookie CHOCOLATE CHIP PIE sheet. (Alternately, use full DROP SAND TARTS head of cauliflower without 2 eggs separating.) Place in 350-de1 cup butter 1/2 cup packed brown gree oven until tops are sugar 2 cups granulated sugar golden brown.Remove from 2 1/2 cups flour 1/4 cup granulated sugar oven and sprinkle with 3 tsp baking powder 1 tsp vanilla parmesan cheese or dry 2 eggs 1/2 tsp grated orange peel ranch dressing. 1/8 tsp salt —Theresa Dybach Cream sugar, butter and 1 cup (2 sticks) butter, eggs, and add dry ingredimelted ents. Mix well. Drop by 1/2 cup all-purpose flour PIG CANDY spoonfuls onto baking sheet. 1 cup semisweet chocolate 1 cup brown sugar Press down with a fork and chips 1 cup maple syrup sprinkle with colored sugar. 1 cup chopped pecans (or 1 pkg sliced bacon Bake for 10 minutes at 375 walnuts) degrees. 1 cup dried cranberries (or Put brown sugar and raisins) maple syrup in separate 1 unbaked 9-inch pie crust PEANUT BUTTER bowls. Dip each strip of Whipped cream (optional) BUCKEYES bacon first in maple syrup 1 1/2 cups smooth peanut then in brown sugar. Place on Preheat oven to 325 dea parchment-lined cookie grees. Combine eggs, brown butter sheet. Bake at 350 degrees sugar, granulated sugar, 6 tbsp softened butter for 30 minutes or until bacon vanilla, orange peel and salt 1 tsp vanilla extract is crisp. Remove from oven in a large bowl; whisk until 1/2 tsp almond extract and allow to cool. Bacon well blended. Whisk in but1/8 tsp salt should be crisp and crunchy, ter and flour until blended. 1/4 tsp cinnamon 2 1/2 cups sifted confec- to stand up in a Mason jar. Stir in chocolate chips, —Theresa Dybach tioners sugar pecans and cranberries. Pour 1 cup chocolate ice cream into crust. Bake 50 minutes coating (e.g., Magic Shell) or until top is puffed and NO-FUSS BAR Toothpicks golden brown. Cool comCOOKIES pletely on wire rack. Serve 2 cups chocolate cookie with whipped cream if deLine baking sheet with parchment or wax paper. crumbs sired. Makes eight servings. 1 cup (6 ounces) semiUsing a hand mixer, beat — Gerry Leach peanut butter and butter in a sweet chocolate chips 1 cup flaked coconut bowl until smooth. Beat in PINEAPPLE 3/4 cup coarsely chopped vanilla and almond extracts, SURPRISE COOKIES walnuts salt, cinnamon and confec1 can (14 ounces) sweettionary sugar until smooth. 2 cups plus 2 tbsp flour Using a small scoop, roll ened condensed milk 1 tsp baking soda peanut butter mixture into 1/2 cup shortening Preheat oven to 350 deballs. Place on lined pan and 1 egg freeze for 20 minutes. Place grees. Spray 13-x-9-inch 1 package (6 ounces) butice cream coating in a bowl. baking pan with nonstick terscotch morsels With a toothpick (or skewer) cooking spray. Combine 1 large can crushed dip each ball a quarter of the cookie crumbs, chocolate pineapple, drained way into the coating and chips, coconut and walnuts in 1 tsp baking powder place on lined pan. Freeze for a medium bowl; mix well. 1/2 tsp salt four hours or overnight. Pack Add condensed milk and stir 1/2 tsp granulated sugar with spoon until well in cooler containers. 1 tsp vanilla blended. Spread batter in pre—Theresa Dybach pared pan. Bake 15 to 18 Preheat oven to 350 deminutes or until edges are grees. Sift together flour, CAULIFLOWER golden brown. Cool com- baking powder, baking soda CRUNCH pletely in pan on wire rack. and salt. Cream together Makes 24 bars. 1 head cauliflower shortening and sugar; add — Gerry Leach egg and vanilla. Combine dry Wash cauliflower careingredients with creamed fully and dry. Separate flomixture. Fold in butterscotch FRUIT AND NUT rets and place on morsels and pineapple. Bake Continued from Page 6
12 to 15 minutes on greased Cook broccoli according cookie sheet. Makes four to directions. In a double dozen. boiler, melt cheese and add —Gerry Leach milk. Layer drained broccoli and cheese mixture. Crush FRIED EGG CANDY crackers; sprinkle on top. 1 package (15 ounces) Melt butter; pour over top. Bake 30 minutes at 350 depretzel sticks 1 package (12 ounces) grees. —Charlene Swineford vanilla or white chips 48 yellow M&Ms Place pretzel sticks on waxed paper in groups of two, leaving a small space between each pair. In a microwave-safe bowl, heat vanilla chips at 70 percent power until melted; stir until smooth. Drop by tablespoons over each pair of pretzel sticks. For “yolks,” place one M&M in the center of each “egg.” Yield: 3 1/2 dozen. —Gerry Leach BAKED CORN 2 Tbsp butter 2 Tbsp flour 2 Tbsp sugar 1/2 tsp salt 1 can creamed corn 1 cup milk 1 egg, beaten 1/2 cup grated cheddar cheese Preheat oven to 350 degrees. Melt butter and mix in flour, salt and sugar; add corn. Mix milk and egg together and add to corn mixture. Pour into casserole and sprinkle cheese on top. Bake 1 hour. —Charlene Swineford BROCCOLI BAKE 2 boxes frozen chopped broccoli 8 ounces Velveeta 1/4 cup milk 2/3 package Ritz crackers 1 to 1 1/2 cups butter Place a CLASSIFIED AD in
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BREAKFAST PIZZA 8-ounce package crescent rolls 6 eggs, beaten 1/2 pound bacon, cooked and crumbled 1 cup shredded cheddar cheese 1 cup sliced mushrooms (optional)
Spread roll dough into well-greased 12-inch pizza pan. Firmly press perforations to seal. Combine remaining ingredients and pour over crust. Bake at 375 degrees for 15 minutes. Serves six. —Charlene Swineford BAKED OATMEAL 1/2 cup melted butter 1 cup brown sugar 2 eggs, beaten 3 cups oatmeal 2 tsp baking powder 1 tsp salt
1 cup milk Grease an 8-x-8-inch cake pan. Mix all ingredients together and bake at 350 degrees for 30 minutes. Cut into squares and serve with milk. —Charlene Swineford FROSTED DATE BALLS 1 1/4 cups sifted all-purpose flour 1 Tbsp milk 1/4 tsp salt 1 tsp vanilla 1/3 cup sifted powdered sugar 2/3 cups chopped dates 1/4 cup butter 1/2 cup chopped pecans Additional powdered sugar Combine flour and salt; sift twice. Cream butter and gradually add sugar. Add milk and vanilla and stir in the sifted flour. Blend in dates and pecans. Roll into 1inch balls. Place about 3 inches apart on ungreased baking sheet. Bake in a 300 degree oven about 20 minutes, until light brown. While still warm, roll in powdered sugar. Makes three dozen cookies. —Nancy Morgan Continued on Page 8
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8—Lewistown, PA
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HOLIDAY COOKBOOK
1/2 cup butter 1 1/2 cups granulated PRALINE COOKIES sugar 2 eggs 1/2 cup butter 1 tsp vanilla 1 1/2 cup brown sugar, 3 cups all-purpose flour, firmly packed sifted 1 egg 1 tsp salt 1 tsp vanilla 1/2 tsp baking powder 1 1/2 cups flour 1/2 tsp baking soda 1 cup chopped walnuts 1 cup sour cream Cinnamon sugar Cream butter until smooth. Add sugar and egg and beat Cream butter to consisuntil smooth and fluffy. Add vanilla. Sift flour and blend tency of mayonnaise. Add in. Stir in walnuts until well sugar gradually while contindistributed. Shape dough into uing to cream. Add eggs, one balls and flatten out to about at a time, beating well after 1/8 inch thick on a greased each addition. Add vanilla. baking sheet. Bake at 375 Beat until light and fluffy. Sift flour, salt, baking powdegrees for 12 minutes. der and baking soda together. —Nancy Morgan Add to creamed mixture, alternating with sour cream, SOFT SUGAR beginning and ending with COOKIES dry ingredients. Drop by Continued from Page 7
WASSAIL heaping teaspoons onto wellgreased baking sheets, well 2 cups cider apart. Flatten into circles 1/2 cup orange juice about 2 inches in diameter. 2 cups cranberry juice Sprinkle with cinnamon 2 cinnamon sticks sugar. Bake at 400 degrees 3 whole cloves for 10 to 12 minutes. Makes about 30 cookies. Combine all ingredients in —Nancy Morgan a large saucepan. Simmer on stove for 10 minutes. Remove spices. Serve warm in APPLESAUCE mugs. Six tart apples —Nancy Morgan 3 to 4 tbsp honey 1/2 to 1 cup water LOW-CALORIE SPICY Cinnamon ORANGE MOLD Peel, core and slice the apples. Put into pot with hot 2 cans pineapple chunks water. Cover and cook until 12 whole cloves tender, about 20 to 30 min3 cinnamon sticks utes. Add honey and cinna4 (3 ounce) packages ormon to taste. Makes 12 small ange gelatin servings. 1/4 cup chopped pecans —Nancy Morgan Drain pineapple, reserving juice. Combine juice, cloves and cinnamon sticks in
Contest winners Congratulations to the winners, drawn randomly, of a $50 prize for contributing to our cookbook: Kathy Weaver Second Street App Charlene Swineford Katelynn Baker East Juniata High School saucepan. Bring to a boil; reduce heat and simmer 10 minutes. Strain syrup. Add enough boiling water to make 3 1/2 cups liquid. Dissolve gelatin in hot syrup. Stir in 2 cups cold water.
Chill until thick and syrupy. Fold in pineapple and pecans. Turn into six-cup mold. Chill until set. 12 servings. —Nancy Morgan
Thanksgiving quiche puts sweet potatoes front and center
Sweet potatoes are a favorite side dish at Thanksgiving dinner tables. Packed with vitamins, nutrients, fiber, and delectable flavor, sweet potatoes have earned their place on holiday dinner tables. While many holiday hosts bake, fry or mash their sweet potatoes, these beloved tubers can be prepared in other ways as well. If you want to put a new twist on this Thanksgiving staple, whip up this recipe for Sweet Potato Quiche, courtesy of the North Carolina Sweet Potato Commission. Submitted to the NC State Fair Tailgate Recipe Contest by Kristen Frybort, this recipe marries sweet tubers with decadent cheese, rich cream and savory spices.
3/4 cup yellow onion, diced 2 1/2 tablespoons olive oil 1/2 teaspoon salt Black pepper to taste
have finished roasting, spoon them into the pre-baked pie shell. Next, layer the shredded cheese on top of the sweet potatoes. Reduce oven to 375 degrees. Pour egg Egg mixture: mixture over the cheese and 4 eggs potatoes. Place quiche in the 1 cup heavy cream oven on a center rack. Bake 1/2 teaspoon fresh rose- 20 to 25 minutes, or until mary, minced eggs are set. 1/2 tablespoon fresh parsEasy Christmas ley, minced 1 1/2 teaspoons salt morning breakfast 1/4 teaspoon pepper Christmas morning is an 3 ounces Gruyere cheese, exciting and joyous time for families. Children are anxshredded Pre-baked deep dish pie ious to rush downstairs and see what Santa has left crust under the tree, and parents Preheat oven to 400 de- are eager to see the looks on grees. Mix together the first youngsters’ happy faces. Having a fast and easy five ingredients and place on baking sheet. Roast in the breakfast at the ready on SWEET POTATO oven for 15 to 20 minutes. Christmas morning allows QUICHE While sweet potatoes and families to jump right into onions are roasting, shred the festivities rather than Makes 8 servings cheese and set aside. Whisk spending too much time in 2 cups sweet potatoes, peeled the egg mixture and set aside. the kitchen. This recipe for Spiced Once potatoes and onions and diced into small cubes
Yogurt Muffins, courtesy of the National Dairy Council, Dannon and McCormick, can be made in advance and t h e n e n -
joyed while peeking into Christmas stockings or watching holiday parades on television. This big-batch recipe is ideal for feeding a houseful of overnight holiday guests. Or it can be prepared in advance and doled out as needed throughout the week. The muffins also can be made as a treat for holiday office luncheons. Cut the recipe in half for smaller
fat-free Greek yogurt 4 cups water, room temperature 1 box (5 lbs) Gold Medal yields. Muffin Mix, Whole Grain Variety 3 tablespoons McCormick pumpkin pie spice 2 tablespoons McCormick Chipotle cinnamon
SPICED YOGURT MUFFINS (Yield: 50 servings) 61/2 cups Dannon plain
Combine yogurt and water in mixing bowl. Whisk until blended. Set aside. Add spices to dry muffin mix in a large bowl. Add yogurt and water mixture to the muffin mixture. Mix until just blended. Don’t overmix. Using a scoop, portion into greased or lined muffin pans. Continued on Page 9
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Lewistown, PA—9
HOLIDAY COOKBOOK
Continued from Page 8
the tops are golden brown.
A tasty take on turkey just in time for Thanksgiving
Perhaps no day is more synonymous with a certain dish than Thanksgiving is with turkey. As tasty as turkey can be, this flavorful fowl doesn’t find its way onto many families’ dinner tables unless it’s Thanksgiving day. Secret family turkey recipes may reign supreme in some households, but holiday hosts with no such resources can consider this unique recipe for “Holiday Turkey” from Andrew Schloss’ “Cooking Slow” (Chronicle Books). By slow cooking the turkey, cooks can ensure it’s evenly cooked HOLIDAY TURKEY Makes 15 servings
1 fresh turkey, about 15 pounds, preferably freerange 1 tablespoon olive oil 1 quart apple cider 2 teaspoons dried poultry seasoning Coarse sea salt and freshly ground black pepper
Remove the giblets from the turkey and discard (or save for another use). Rinse the turkey inside and out and pat dry with paper towels. Rub it all over with salt and pepper. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. During that time, the surface of the turkey will become visibly dry and the skin will tighten; this encourages a nice crisp skin on the finished bird. Remove the turkey from the refrigerator one hour before you plan to start roasting. Preheat the oven to 450 degrees. Put the turkey on a rack set in a large, flameproof roasting pan. Drizzle the oil over the
top. Roast for one hour. Reduce the oven temperature to 175 degrees. Pour the cider into the roasting pan and sprinkle the poultry seasoning in the liquid. Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh (but not touching bone) registers to 170 degrees. Transfer the turkey to a carving board, tent loosely with aluminum foil and let rest for about 15 minutes (see tip). Meanwhile, skim the fat from the surface of the liquid in the pan. Put the roasting pan over two burners and bring the pan drippings to a boil over high heat. Cook until the juices reduce and thicken slightly, enough to coat a spoon, about 10 minutes. Taste for seasoning. Carve the turkey and serve with cider pan juices. Resting tip: Slow-roasted meats need far less resting time (pretty much none) than those that are traditionally roasted. The reason for resting meat that has been roasted at a high temperature is to allow juices that have collected in the cooler center time to migrate back into the dryer (hotter) exterior sections after it comes out of the oven. Because slow-roasted meats are cooked evenly and a temperature that keeps most of the juices in place, a resting period is largely unnecessary. A brief resting time does allow the meat to become a little firmer as it cools, making it easier to carve.
Holiday appetizers perfect for entertaining
Presents may get much of the glory during the holiday season, but there is much to be said about the foods found throughout this time of year as well. During the holiday season, people frequently find that dinner invites, cock-
mixing lightly but thoroughly. Shape into 24 1 1/2inch meatballs. Place on a rack in a broiler pan that has been sprayed with cooking spray. Bake for 13 to 15 minutes until the internal temperature reads 160 degrees. Meanwhile, prepare the Cranberry Barbecue Sauce. Heat oil in a medium saucepan over medium heat. Add onions and garlic; cook and stir 2 to 3 minutes, or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to a boil; reduce heat and simmer for 20 minutes, or until cranberries burst and the mixture has been reduced to a thick consistency, stirring occasionally. Remove from heat; cool slightly. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired. Serve meatballs with barbecue sauce.
1 cup seasoned stuffing mix A simple, tasty 1 egg, beaten holiday treat 3 tablespoons water 1 teaspoon minced garlic Baking is a holiday tradi1/4 teaspoon salt tion in many families. Gin1/8 teaspoon pepper gerbread cookies may be the first baked goods that come Cranberry Barbecue to mind when people enviSauce: sion the holiday season, but 2 teaspoons vegetable oil celebrants need not limit 1/2 cup chopped white themselves when preparing onion special treats for their fami1 tablespoon minced gar- lies. lic Macaroons are one 2 1/2 cups fresh cranber- beloved baked good that ries busy holiday hosts may be1/2 cup orange juice lieve are too time-consuming 1/2 cup water to prepare. However, the fol1/3 cup ketchup lowing recipe for “Coconut 1/4 cup light brown sugar Macaroons with Dried Cher2 tablespoons cider vine- ries” from Laurey Mastergar ton’s “The Fresh Honey 2 tablespoons molasses Cookbook” (Storey) is easy 1/2 teaspoon ground red to whip up and makes for a MINI MERRY pepper tasty holiday treat. MEATBALLS Salt (Serves 24) COCONUT 1/2 pound ground beef Preheat oven to 400 deMACAROONS brisket grees. Combine brisket, ribWITH DRIED 1/4 pound ground beef eye, ground beef, stuffing CHERRIES ribeye steak boneless mix, egg, water, garlic, salt Makes 25 to 30 small 1/4 pound ground beef and pepper in a large bowl, cookies (80 percent lean)
tail parties, office happy hour gatherings, and other opportunities for socialization are easy to come by. At the heart of these events are foods and beverages. Whether one is hosting a holiday soiree or plans to bring something to a potluck party, it’s helpful to have a list of fail-proof recipes at the ready. Tasting menus, bitesized treats and finger foods are always a hit at holiday functions and this recipe for “Mini Merry Meatballs,” courtesy of the Cattlemen’s Beef Board and National Cattlemen’s Beef Association, is sure to please. Paired with a cranberry barbecue sauce, these savory appetizers are bursting with flavor and holiday appeal.
1 cup unsweetened flaked coconut 1 cup sweetened flaked coconut 8 egg whites Salt 1/4 cup dried cherries 2 tablespoons butter 1 tablespoon honey, preferably orange blossom honey
1. Preheat the oven to 350 degrees. 2. Combine the unsweetened and sweetened coconut on a baking sheet. Lightly toast in the oven for 5 to 10 minutes. Keep close watch so the mixture does not burn, though you do want a nice toasted golden brown color. Remove from the oven and set aside to cool. 3. Reduce the oven temperature to 325 degrees. (If using a convection oven, leave at 350 degrees.) 4. Whip the egg whites with a pinch of salt in a medium bowl until the whites stiffen into firm peaks. 5. Fold the toasted coconut into the egg white mixture. 6. Line a baking sheet with parchment paper. Drop tablespoon-size rounds, perhaps using a small ice cream scoop, of the coconut mixture onto the baking sheet. Press one or two dried cherries into the top of each macaroon. 7. Melt the butter and honey together in a microwave on high for 20 seconds. Drizzle the mixture over the top of each macaroon. Sprinkle with a tiny pinch of salt. 8. Bake the macaroons for 20 to 25 minutes, until lightly browned (watch carefully to avoid burning), or for 8 to 10 minutes if using a convection oven. The macaroons should be dry to the touch. You may need to bake them longer if it is a humid day. If you live in a dry area, these will keep well for a
10—Lewistown, PA
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Creating a gingerbread house
Gingerbread cookies and houses are one of the many symbols of the holiday season, alongside Christmas trees and twinkling lights. In fact, few confections symbolize the holidays more so than gingerbread. Many a child (or a child at heart) has spent hours carefully trying to create decorative gingerbread houses. Although gingerbread recipes span various cultures, gingerbread houses originated in 16th century Germany. The fairy tale “Hansel and Gretel” helped solidify the popularity of gingerbread, which became part of Christmas traditions. Even though gingerbread houses can be fun to make, there’s no denying it can be exacting work — especially for those who strive for perfection. Prepackaged kits attempt to take some of the guesswork out of the equation, but those who are crafting from scratch can employ these tips as they build their gingerbread houses. ¯ Go for form and not flavor. Few gingerbread houses ever get eaten, so focus on finding a dough that will
bake up rock hard as opposed to one that tastes good. ¯ Get the right icing texture. Pastry artist Catherine Beddall says royal icing is the preferred “glue” to adhere gingerbread pieces. Beddall says icing should be thick like peanut butter and not runny. ¯ Mind the dough. Do not roll out the gingerbread dough too thin or it may become brittle after being cooked. Always cut out shapes before the gingerbread is baked. Let the baked pieces sit overnight to cool completely before using them to build. ¯ Patience is key. Allow the icing to dry for at least a couple of hours after adhering each piece and before moving and handling the house, says Beddall. Work in stages so that individual
items can be decorated and allowed to dry. Then the walls can be put together, followed by the roof pieces. ¯ Kids likely will need help. Children may not have the patience or steadiness to handle complete gingerbread construction. They can decorate the separate pieces of the house while the components are laying flat, which is easier for kids. Adults can do the main assembly later on. ¯ Utilize a template. Free-handing may not be easy. Cut out templates using cardboard or posterboard for various gingerbread pieces. One of the most important tips is to have fun. Don’t take gingerbread house making too seriously as a novice. Rather, enjoy the experience and the centuries-old tradition.
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