2 • Morning journal cookbook 2012 • friday, september 21, 2012
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Morning journal cookbook 2012 • friday, september 21, 2012 • 3
APPETIZERS, RELISHES & SPREADS Hush Puppies By Margaret Leggett Lisbon, OH
1 cup corn meal 4 Tbl. flour 1-1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. pepper 1 large onion (diced) 1 egg 1/2 cup milk Make into balls and deep fry in oil until golden brown. Sweet Relish By Margaret Leggett Lisbon, OH 1 pk. green tomatoes 16 red & green peppers (sweet) 16 large onions GRIND all together. POUR boiling water over all and simmer 10 minutes. DRAIN - ADD: 1 quart vinegar 6 cups sugar 3 Tablespoon cornstarch Salt to taste. Bring to hard boil and put into pint jars and seal. ENJOY!
BREADS
Sour Cream Corn Bread By Mary Cox Columbiana, OH 2 cups corn meal 2 Tbl. sugar 1 tsp. salt 1 tsp. baking soda 2 tsp. baking powder 2 eggs 2 cups sour cream Sift dry ingredients together. Beat eggs and add sour cream. Add to dry ingredients and mix well. Pour into greased 8x8x2" pan. Bake 400 degrees for 20 to 25 minutes. Serves 6 to 8.
Pecan Bread By Mary Cox Columbiana, OH 3 cups sifted flour 4 tsp. baking powder 1 tsp. salt 3/4 cup sugar 1 cup chopped pecans 1 egg, beaten 1-1/2 cups milk 2 Tbs. melted shortening Sift flour, baking powder, salt and sugar together. Add nuts. Combine egg, milk and shortening. Add to flour mixture, stirring only enough to dampen the flour. Place in greased loaf pan. Bake 350 degrees for 45 minutes. Makes one 9x5x3" loaf.
CASSEROLES Tomato & Spinach Pasta By Sandra A. Conn Lisbon, OH
2 cups rotini pasta, uncooked 1/2 lb. Italian sausage 1 (6 oz.) pkg. baby spinach leaves 1 (14-1/2 oz.) Italian-style diced tomatoes, undrained 1 cup shredded mozzarella cheese 2 Tbl. grated parmesan cheese Cook pasta as directed on package. Meanwhile, cook sausage in skillet on medium-high heat 10 to 12 minutes or until done, stirring occasionally. Drain and return to skillet; add spinach and tomatoes; cook 2 minutes or until spinach is wilted, stirring occasionally. Drain pasta; return to pan. Add sausage mixture and cheeses; toss lightly. Tex-Mex Pasta By Sandra A. Conn Lisbon, OH 8 oz. uncooked penne pasta 1 lb. bulk Italian turkey sausage 1 medium onion, chopped (1/2 cup) 1 medium red bell pepper, chopped (1 cup) 1 small zucchini, chopped (about 1 cup) 2 cups frozen corn 1 cup thick & chunky salsa 1 can (14.5-oz.) diced tomatoes, undrained 3/4 tsp. dried oregano 1-1/2 cups shredded Cheddar cheese 1/2 cup fresh cilantro, chopped
4 • Morning journal cookbook 2012 • friday, september 21, 2012 Cook pasta as directed on package; drain and cover to keep warm. Meanwhile, heat 10-inch nonstick skillet over mediumhigh heat. Add sausage; cook about 5 minutes, stirring frequently, until no longer pink and thoroughly cooked. Drain. Stir in onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano. Heat to boiling; cook 5 minutes, stirring occasionally.
Preheat oven to 350 degrees. Spray 13x9-inch baking dish with nonstick cooking spray. Cook noodles according to package directions until al dente. Drain. Meanwhile, cut corned beef into bite-size pieces. Combine noodles, corned beef, sauerkraut and cheese in large bowl. Pour into prepared baking dish.
Reserve 1/2 cup of the cheese and 2 tablespoons of the cilantro. Stir remaining 1 cup cheese and remaining cilantro into sausage mixture. Toss in cooked pasta. Garnish with reserved cheese and cilantro.
Combine milk, dressing and mustard in small bowl. Spoon dressing mixture evenly over noodle mixture. Tear bread into large pieces. Process in food processor or blender until crumbs are formed. Combine bread crumbs and butter in small bowl; sprinkle evenly over casserole. Bake, uncovered, 25 to 30 minutes or until heated through. (Makes 6 servings)
Santa Fe Egg Bake By Sandra A. Conn Lisbon, OH
Ham Casserole By Mary Cox Columbiana, OH
4 cups frozen southern-style hash brown potatoes 1 can (15 oz.) black beans, rinsed and drained 1 cup frozen corn 1/2 cup chopped onion 1/2 cup chopped green pepper 2 cups shredded Colby-Monterey Jack cheese 2 Tbl. chopped fresh cilantro 8 eggs 1-1/4 cups milk 1/2 tsp. salt 1/4 tsp. cayenne pepper
1 cup ham (diced) 1 cup celery (diced) 1 cup cooked rice 1/2 cup salad dressing 1 can cream of chicken soup 3 hard boiled eggs
Spray 13x9-inch baking dish with cooking spray. Mix potatoes, beans, corn, green pepper and onion in baking dish. Sprinkle with cheese and cilantro. In separate bowl, beat eggs, milk, salt and cayenne pepper until well blended. Pour evenly over potato mixture. Cover; refrigerate at least 2 hours but no longer than 24 hours. Heat oven to 350 degrees. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Makes 6 to 8 servings. Reuben Noodle Bake By Sandra A. Conn Lisbon, OH 8 oz., uncooked noodles 5 oz. thinly sliced corn beef 1 (14-1/2 oz.) sauerkraut, drained 2 cups shredded Swiss cheese 1/2 cup milk 1/2 cup Thousand Island dressing 1 Tbl. prepared mustard 2 sliced pumpernickel bread 1 Tbl. butter, melted
Mix and put in buttered casserole and put fine buttered crumbs on top. Bake 45 minutes at 350 degrees. Easy Italian Pasta By Sandra A. Conn Lisbon, OH 2-1/2 cups uncooked cavatappi pasta 1/2 lb. bulk spicy Italian pork sausage 4 or 5 medium plum tomatoes, chopped and seeded 1 cup whipping cream 1/2 cup shredded fresh Parmesan cheese Cook and drain pasta as directed on package. Meanwhile, in 10-inch skillet, cook sausage over medium heat until no longer pink, stirring frequently. Drain; return to skillet. Add tomatoes, cream and cooked pasta to sausage; stir gently to mix. Cook over medium heat, stirring frequently, until thoroughly heated (do not boil). Sprinkle with cheese.
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Morning journal cookbook 2012 • friday, september 21, 2012 • 5
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6 • Morning journal cookbook 2012 • friday, september 21, 2012
CHICKEN & BEEF DISHES Italian Pot Roast By Sandra A. Conn Lisbon, OH
1 (8 oz.) pkg. sliced fresh mushrooms 1 large sweet onion, cut in half and sliced 1 (3 to 4 lb.) boneless chuck roast, trimmed 1 tsp. pepper 2 Tbl. olive oil 1 (1 oz.) envelope dry onion soup mix 1 (14 oz.) can beef broth 1 (8 oz.) can tomato sauce 3 Tbl. tomato paste 1 tsp. dried Italian seasoning 2 Tbl. cornstarch Place mushrooms and onion in a lightly greased 5 to 6 quart slow cooker. Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned. Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm. Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 tablespoon water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened. Stir in roast. (Makes about 6 servings).
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Chicken & Rice Casserole By Sandra A. Conn Lisbon, OH 2 Tbl. butter 1 medium onion, chopped 1 (8.8 oz.) pkg. microwaveable rice of choice 3 cups chopped cooked chicken 1-1/2 cups frozen petite peas 1-1/2 cups shredded sharp Cheddar cheese 1 cup mayonnaise 1 (10-3/4 oz.) can cream of chicken soup 1 (8 oz.) can sliced water chestnuts, drained 1 (4 oz.) jar sliced pimentos, drained 3 cups coarsely crushed ridged potato chips Preheat oven to 350 degrees. Melt butter in a skillet over medium heat. Add onion, and sauté 5 minutes or until tender. Cook rice in microwave according to package directions. Combine sautéed onion, rice, chicken, and next 6 ingredients in a large bowl; toss gently. Spoon mixture into a lightly greased 9x13-inch baking dish. Top with crushed potato chips. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until bubbly. (Makes 8 servings) Best Meat Loaf By Mary Liggitt Columbiana, OH 1/4 cup oatmeal 2 eggs, beaten 1 cup milk 1/4 cup chopped onion Salt and Pepper 1-1/2 - 2 Lbs. ground beef or meat loaf mix Beat eggs, add the milk, oatmeal, and onions. Let stand 5 minutes. Put in meat, salt & pepper. Mix well together. Bake in a 9x9" pan at 350 degrees for 45 minutes. Cover with the sauce and bake an additional 15 minutes.
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Morning journal cookbook 2012 • friday, september 21, 2012 • 7 SAUCE FOR MEAT LOAF 1/2 cup brown sugar 1-1/2 tsp. mustard 1 Tbs. Worcestershire sauce 1/4 cup catsup Bacon & Cheese Topped Chicken By Sandra A. Conn Lisbon, OH 1/2 cup Dijon mustard 1/2 cup honey 4-1/2 tsp. canola oil, divided 1/2 tsp. lemon juice 4 boneless skinless chicken breast halves 1/4 tsp. salt 1/8 tsp. pepper Dash paprika 2 cups sliced fresh mushrooms 2 Tbl. butter 1 cup (4 oz.) shredded Monterey Jack cheese 1 cup (4 oz.) shredded cheddar cheese 8 bacon strips, partially cooked 2 tsp. minced fresh parsley In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
COOKIES & CANDIES
Soft Chocolate Chip Cookies By Mary Liggitt Columbiana, OH 2 sticks of butter - softened 1-1/2 cups brown sugar 2 tsp. vanilla 1 tsp. baking soda 1/4 tsp. salt 3 eggs 2-1/4 cups flour 2-1/2 cups dark chocolate chips or chunks 1 cup chopped walnuts Drop rounded teasponfuls on ungreased cookie sheet, 2 inches apart. Put oven at 400 degrees. 375 degrees is best for me. Very good! Orange Drop Cookies By Mary Liggitt Columbiana, OH
Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11x7-inch baking dish.
2/3 cup shortening 3/4 cup sugar 1 egg 1/2 cup orange juice 2 Tbl. grated orange rind 2 cups flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt
In the same skillet, sauté mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.
Preheat oven 375-400 degrees. (375 degrees is best for me). Mix ingredients together. Drop by rounded teaspoon 2 inches apart on ungreased pan. Bake 8-10 minutes. Cool. Frost. Makes 4 dozen cookies.
Bake, uncovered, at 375 degrees for 20-25 minutes. Sprinkle with parsley.
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8 • Morning journal cookbook 2012 • friday, september 21, 2012 2 Tbl. grated orange rind 1-1/2 tsp. softened butter 1-1/2 cups powdered sugar Mix together. Add more juice if needed. These are very good. (Winner of the Akron Beacon Journal's Cookie Competition, Dec. 2010) Macaroons By Mary Cox Columbiana, OH 3 egg whites 1 cup flake coconut 1 cup sugar 3 cups corn flakes Beat 3 egg whites till stiff. Slowly add one cup sugar, one cup coconut, and 3 cups corn flakes. Drop by spoonful on a greased cookie sheet. Bake 325 degrees for 18-20 minutes till brown. (Good) No-Fuss Bar Cookies By Mary Cox Columbiana, OH 24 graham cracker squares 1 can sweetened condensed milk 1 cup coconut 1 cup chocolate chips 3/4 cup chopped walnuts Preheat oven to 350 degrees. Grease 13x9" pan, set aside. Place graham crackers in food processor. Process until crackers form fine crumbs. Combine cracker crumbs, chocolate chips, coconut and walnuts in medium bowl. Stir in milk. Spread batter in pan. Bake 15-18 minutes. Cool and cut. Makes 20 bars. Chocolate Chip Toffee Bars By Sandra A. Conn Lisbon, OH
2/3 cup packed light brown sugar 3/4 cup (1-1/2 sticks) butter 1 egg, slightly beaten 2 cups (12 oz. pkg.) semi-sweet chocolate chips, divided 1 cup coarsely chopped nuts 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1-3/4 cups (10 oz. pkg.) English toffee bits, divided Heat oven to 350 degrees. Grease 13x9-inch baking pan. In a large bowl, stir together flour and brown sugar. Cut in butter with pastry blended until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1-1/2 cups chocolate chips and nuts. Reserve 1-1/2 cups mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust. Top with 1-1/2 cups toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 cup toffee bits. Cool completely in pan on wire rack. Cut into bars.
DESSERTS Date Roll By Margaret Leggett Lisbon, OH
2 cups dates (cut up small pieces) 2 cups miniature marshmallows 1 cup Carnation milk 1 Lb. Crushed Graham Crackers (Save 1 cup graham crackers to roll in) Mix alltogether. Make into roll and roll into graham crackers. Wrap with saran wrap. Then chill and slice when cooled. Serve alone or with whipped creme.
2-1/2 cups all-purpose flour
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Morning journal cookbook 2012 • friday, september 21, 2012 • 9 Cheerio Bars By Mary Cox Columbiana, OH
Melt butter, blend corn starch, sugars and salt gradually. Add milk. Heat to boiling, stir in beaten egg yolks. Return to heat and cook 2 minutes longer, stirring constantly.
1/2 cup white Karo syrup 1/4 cup brown sugar 1/8 tsp. salt 1 cup peanut butter 1 (12 oz.) bag of chocolate chips 3 cups Cheerios 1 tsp. vanilla
Christmas Surprise Dessert By Mary Cox Columbiana, OH
Combine Karo Syrup, brown sugar, salt. Bring to boil and add peanut butter, chocolate chips, Cheerios and vanilla. Spread in buttered 13x9" pan. Cool and cut. Easy Peach Crisp By Mary Cox Columbiana, OH
Place fruit in one quart shallow baking dish. Combine flour, sugar, oats, and cinnamon. Mix in butter until crumbly. Sprinkle over fruit. Bake 375 degrees for 30 minutes. Serve with ice cream.
2 Tbl. butter 3/4 c up sugar 2 c ups milk 1/4 cup cornstarch 1/2 tsp. salt 2 egg yolks-beaten
Mix pudding with milk. Fold in 1/2 of Cool Whip. Mix in cherries and crushed pineapple. Top with Cool Whip. Garnish with a cherry. Angel Food Custard Dessert By Mary Cox Columbiana, OH
1 large can sliced peaches - drained 1/3 cup brown sugar - firmly packed 1/4 cup margarine, melted 1/3 cup flour 1/3 cup quick oats 1/2 tsp. cinnamon
Creamy Cornstarch Pudding By Mary Cox Columbiana, OH
2 pkg. instant pistachio pudding (3 oz.) 10 oz. jar maraschino cherries, drained 1 can crushed pineapple, drained 1 pint milk 1 contained Cool Whip
Angel Food Cake 3 eggs, separated 2 cups milk Whipped Topping 1 Envelope Knox Gelatin 1/4 tsp. salt 2 Tbl. flour Coconut, if desired Break cake into pieces and put 1/2 in cake pan. Dissolve Knox gelatin in 1/2 cup cold water. Beat 3 egg yolks, add flour, salt and milk. Cook over low heat till coats spoon. Add gelatin. Put in refrigerator for one hour. Fold in beaten egg whites. Spoon 1/2 custard on cake. Sprinkle coconut. Add rest of cake and spoon custard on cake. Top with whip topping.
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10 • Morning journal cookbook 2012 • friday, september 21, 2012 Cafe Mocha Cupcakes By Sandra A. Conn Lisbon, OH 2 Tbl. plus 2 tsp. instant coffee powder, divided 1-1/3 cups plus 1 tablespoon water, divided 1 pkg. (about 18 oz.) devil's food cake mix 3 eggs 1/3 cup vegetable oil 1 container (8 oz.) thawed frozen whipped topping Cocoa powder Preheat oven to 350 degrees. Line 24 standard (2-1/2inch) muffin cups with paper baking cups. Dissolve 2 tablespoons coffee powder in 1-1/3 cups water in large bowl. Add cake mix, eggs and oil. Beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly into prepared muffin cups. Bake 17 to 22 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes in pans on wire racks. Transfer to wire racks to cool completely. Dissolve remaining 2 teaspoons coffee powder in 1 tablespoon water. Fold into whipped topping until well blended. Spread topping over cupcakes. Sprinkle with cocoa powder. Serve immediately or cover and refrigerate until ready to serve. (Makes 24 cupcakes). Cinnamon Apple Pie Bars By Sandra A. Conn Lisbon, OH 1 pkg. (about 18 oz.) spice cake mix with pudding in the mix 2 cups old-fashioned oats 1/2 tsp. ground cinnamon ]3/4 cup (1-1/2 sticks) butter or margarine, cut into pieces 1 egg 1 can (21 oz.) apple pie filling Preheat oven to 350 degrees. Lightly coat 13x9-inch baking pan with nonstick cooking spray.
Combine cake mix, oats and cinnamon in large bowl. Cut in butter using two knives or pastry blender until butter is evenly distributed and no large pieces remain (mixture will be dry and have clumps). Stir in egg until well mixed. With damp hands, press three-fourths oak mixture evenly into bottom of prepared pan. Spread pie filling evenly over top. Crumble remaining oat mixture over filling. Bake 25 to 30 minutes or until top and edges are lightly browned. Cool completely in pan on wire rack. Cut into bars. (Makes 24 bars). Brownie Marshmallow Bars By Sandra A. Conn Lisbon, OH 1 pkg. fudge brownie mix (13x9-inch pan size) 1 pkg. (10-1/2 oz.) miniature marshmallows 2 cups (12 oz.) semi-sweet chocolate chips 1 cup peanut butter 1 Tbl. butter 1-1/2 cups crisp rice cereal Prepare brownie batter according to package directions for fudge-like brownies. Pour into a greased 13x9-inch baking pan. Bake at 350 degrees for 28 to 30 minutes. Top with marshmallows and bake 3 minutes longer (marshmallows will not be completely melted). Cool on a wire rack. In a saucepan, combine the chocolate chips, peanut butter and butter. Cook and stir over low heat until smooth. Remove from the heat; stir in cereal. Spread over brownies. Refrigerate for 1 to 2 hours or until firm before cutting. (Makes about 2-1/2 dozen). English Bread Pudding By Sandra A. Conn Lisbon, OH 16 slices day-old, firm-textured white bread 1-3/4 cups milk 1 (8 oz.) pkg. mixed dried fruit, cut into small pieces 1/2 up chopped nuts 1 medium apple, cored & chopped
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Morning journal cookbook 2012 • friday, september 21, 2012 • 11 1/4 cup butter, melted 1/3 cup packed brown sugar 1 egg, slightly beaten 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves
2 Tbl. sugar 1 cup milk 1/2 cup whipped cream topping
Tear bread, with crusts, into 1 to 2-inch pieces. Place in slow cooker. Pour milk over bread; let soak 30 minutes. Stir in dried fruit, nuts and apple. Combine remaining ingredients in small bowl. Pour over bread mixture. Stir well to blend. Cover and cook on LOW 3-1/2 to 4 hours to until knife inserted in center comes out clean. (Makes about 8 servings)
In 4 cup microwavable measuring cup, microwave 1-1/2 cups water uncovered on high 2 to 3 minutes or until very hot and almost boiling. Stir in espresso powder until dissolved. Stir in 1/4 cup of the caramel topping, the sugar and milk. To serve, fill 4 (12 oz.) glasses two-thirds with ice. Divide coffee mixture among glasses. Top with whipped cream; drizzle with remaining caramel topping.
MISCELLANEOUS
Frosted Coffee Cooler By Sandra A. Conn Lisbon, OH
Tuna Cakes By Sandra A. Conn Lisbon, OH
1-1/2 Tbl. instant coffee 3 cups cold milk 1/2 cup chocolate syrup 2 Tbl. sugar 1 pint vanilla ice cream
2 (6 oz.) cans light tuna in water, drained & flaked 1 (6 oz.) pkg. stuffing mix for chicken 1 cup shredded mild cheddar cheese 3/4 cup water 1 carrot, shredded 1/3 cup mayonnaise 2 Tbl. sweet pickle relish Mix all ingredients. Refrigerate 10 minutes. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add 1/3-cup portions of tuna mixture, in batches, to skillet. Flatten into patties with back of spatula. Cook 6 minutes or until golden brown on both sides, carefully turning patties over after 3 minutes. (Makes 6 patties)
Combine instant coffee, milk, chocolate syrup and sugar; beat until well-blended. Pour into glasses and top with a scoop of ice cream. Serve immediately. (Makes 4 servings). French Fried Onion Rings By Mary Cox Columbiana, OH 1/2 cup milk Sliced large onions 1/2 cup flour Dip onion rings in milk, then in flour. Saute in small amount of butter, or French fry in hot fat, 375 degrees till golden, 1-2 minutes. sprinkle with salt.
Iced Caramel Cappuccino By Sandra A. Conn Lisbon, OH 2 Tbls. instant espresso coffee powder or granule 1/2 cup caramel topping
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12 • Morning journal cookbook 2012 • friday, september 21, 2012 Dumplings By Mary Cox Columbiana, OH
Assorted fresh vegetables and/or crackers
2 cup flour 4 Tbl. shortening 32 oz. broth 1/2 tsp. salt 2/3 cup milk 1 can mushroom soup
POTATO DISHES
In a bowl, combine the first five ingredients. Stir in corn and bacon. Cover and refrigerate for several hours. Serve with vegetables and/or crackers. (Makes about 3 cups).
Combine flour, salt, shortening and milk. Make sure shortening is mixed in. Roll and cut into 1" squares. Bring broth to a boil and drop dumplings in one at a time. Add soup. Don't forget to put this in. Boil for 10 minutes. Put in 325 degree oven for 20 minutes. That's it. Deviled Corn Beef Sandwiches By Margaret Leggett Lisbon, OH 1 cup corn beef 1 cup cheddar cheese (grated) 2 Tbl. brown mustard 1 medium onion (diced) Mayonnaise to mix - about 3/4 cup Break corn beef into small pieces - add cheese, mustard and onions and mayonnaise to mixture to spreading consistency. Fill buns with mixture. Wrap in foil and bake till hot and cheese melts. "ENJOY" Corn & Bacon Dip By Sandra A. Conn Lisbon, OH 1 pkg. (8 oz.) cream cheese, softened 1 cup (8 oz.) sour cream 1/4 cup mayonnaise 2 garlic cloves, minced 1/4 tsp. hot pepper sauce 1 can (15-1/4 oz.) whole kernel corn, drained 8 bacon strips, cooked and crumbled
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Ham and Potato Bake By Margaret Leggett Lisbon, OH 2 cans mushroom soup 1/2 to 3/4 cup milk Dash salt and pepper One cup ham One small onion 4 cups diced or sliced potatoes 1 Tbl. oleo Combine soup, milk, pepper into buttered pan or casserole. Arrange potatoes, ham and onionhs and soup sauce. Cover to prevent drying. Top with butter. Barbecue Fries By Mary Cox Columbiana, OH Heat oven to 425 degrees. In large bowl whisk together: 1/2 cup barbecue sauc e 3 Tbl. olive oil 1/4 tsp. pepper Cut 1-1/2 lb. small potatoes (about 3) lengthwise into 8 to 10 wedges, toss with the barbecue sauce mixture. Spread the potatoes on a foil-lined rimmed baking sheet in a single layer. Roast until golden brown and tender 25 to 30 minutes. Serves 4.
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Morning journal cookbook 2012 • friday, september 21, 2012 • 13
SALADS
Spanish Rice Salad By Sandra A. Conn Lisbon, OH
1 small pkg. Pistachio pudding 1/2 cup chopped walnuts 1/2 cup miniature marshmallows, I use one cup 8 oz. Cool Whip - small 1 - 16 oz. can crushed pineapple 1/4 cup milk Mix all ingredients together. Put in refrigerator to set. Serves 4-6. Sweet Potato Salad By Sandra A. Conn Lisbon, OH 2 pkgs. (3 oz. each) cream cheese, at room temperature 2 cups, miniature marshmallows 1 can (9 oz.) crushed pineapple in syrup, drained; reserve juice 2 cups cooked, mashed and cooled sweet potatoes 1 cup sugar, divided 1/2 cup chopped pecans 2 Tbl. butter, softened 1 egg, beaten 2 Tbl. flour 1 carton (16 oz.) whipped topping In a mixing bowl, mix together cream cheese, marshmallows, drained pineapple, sweet potatoes, 1/2 cup sugar and pecans. Spread into a 9-inch square dish; set aside. Combine butter, remaining sugar, egg, flour and pineapple juice in a saucepan; cook over medium heat until thickened. Cool for 15 minutes. Add whipped topping; mix well. Spread over mixture in dish, smoothing evenly. Cover and refrigerate salad until ready to serve. (Makes about 10 servings)
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SALAD: 2/3 cup uncooked regular long-grain rice 1-1/3 cups water 2 cans (11 oz.) Mexican corn with red and green peppers, drained 1/2 cup chopped red onion 1/2 cup chopped green bell pepper 1 cup shredded Cheddar cheese DRESSING: 3/4 cup thick and chunky salsa 1/2 cup light sour cream 1/2 tsp. salt 1/2 tsp. ground cumin 1/2 tsp. chili powder Cook rice in water as directed on package. Meanwhile, in large bowl, mix remaining salad ingredients. In medium bowl, mix dressing ingredients until well blended. Stir cooked rice into salad. Add dressing: Toss to coat. Makes about 10 servings (1/2 cup each) Carrot Salad By Mary Liggitt Columbiana, OH 2 lbs. carrots - cooked and sliced 1 green pepper 1 onion DRESSING: 1 can tomato soup 1 cup sugar 1 Tbl. mustard 1 Tbl. oil and salt Mix dressing with carrots, green pepper and onions. Let stand for 24 hours in refrigerator.
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14 • Morning journal cookbook 2012 • friday, september 21, 2012
SOUPS & STEWS
Cook carrots and drain. Mix rest of ingredients together. Put everything in frying pan and cook on medium heat until glaze turns brown.
Stuffed Pepper Soup By Mary Liggitt Columbiana, OH
Corn Custard By Mary Cox Columbiana, OH
1 lb. lean ground beef 1 - 28 oz. Italian tomato sauce 2 cups chopped green peppers 1 cup chopped onions 2 cups cooked rice - brown or white (I sometimes use the Boil in Bag-Makes 2 cups) 1/4 cup heaping brown sugar Use large skillet
1 small onion 1 green pepper, chopped 1/4 tsp. salt 1/4 lb. butter or margarine 1-(16 oz.) can whole corn 1-(16 oz.) can cream style corn 3 eggs 1 box Jiffy Corn Muffin Mix 1-1/2 cup shredded cheddar cheese
Brown meat - season with lemon-pepper seasoning. Put tomato sauce in browned meat. Add peppers, onions, cooked rice and brown sugar. Simmer one hour or so. Freezes well - very good!
Saute onion and pepper in butter. Combine salt, corns, eggs, muffin mix and 1 cup cheese in a 1-1/2 quart casserole dish. Add onion mixture. Top with remaining 1/2 cup cheese. Bake 350 degrees for 40 minutes.
Easy Brunswick Stew By Sandra A. Conn Lisbon, OH
Corn Balls By Mary Liggitt Columbiana, OH
3 lbs. shredded cooked pork 4 cups frozen cubed hash browns 3 (14-1/2 oz.) cans diced tomatoes with garlic and onion, undrained 1 (14-1/2 oz.) can whole kernel corn, drained 1 (14-1/2 oz.) can cream-style corn 2 cups frozen lima beans 1/2 cup barbecue sauce 1 Tbl. hot sauce 1-1/2 tsp. salt 1 tsp. pepper
1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup butter 1 - 1 Lb. can cream corn 1/2 cup water 1/2 tsp. salt & pepper 8 oz. Pepperidge Farm Stuffing 3 beaten eggs 1/2 cup melted butter - on top of balls
Stir together shredded pork, 4 cups water, hash browns, and remaining ingredients in a 6-qt. stockpot. Bring stew to a boil; cover, reduce heat, and simmer, stirring often, 45 minutes. (Makes about 12 servings).
VEGETABLE DISHES Glazed Carrots By Mary Cox Columbiana, OH 24 baby carrots 1/4 cup oleo 1/4 cup brown sugar 1-1/2 tsp. ginger
Cook onion and celery in butter until tender. Add corn, water, salt & pepper and stuffing. (Blue Pkg.) Mix well. Add the beaten eggs; shape into balls, put in 9x12" pan. Pour 1/2 cup butter over balls. bake at 375 degrees about 20 minutes. French Fried Yams By Mary Cox Columbiana, OH Canned Yams Bread Crumbs Evaporated Milk Drain yams, dip in evaporated milk, roll in bread crumbs. Refrigerator for one hour. Heat oil to 375 degrees, deep fry breaded yams in hot oil until golden brown.
Morning journal cookbook 2012 • friday, september 21, 2012 • 15
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No matter what you’re cooking up, serve it in style on our Americanmade dinnerware! HOMER LAUGHLIN
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RETAIL OUTLET 800 F iesta D rive •N ew ell,W V 3 04 -3 87-13 00
1 An n a Aven u e •Ju stoffRou t3 9 E a stE n d -E a stL iverp ool,Ohio 3 3 0-3 85 -2900
16 • Morning journal cookbook 2012 • friday, september 21, 2012
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