M oJo Cookbook 2011 Readersubmitted dishes foryourenjoyment!
Thursday, September29, 2011
PAGE 2 • 2011 MORNING JOURNAL COOKBOOK • THURSDAY, SEPTEMBER 29, 2011
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2011 MORNING JOURNAL COOKBOOK • THURSDAY, SEPTEMBER 29, 2011 • PAGE 3 APPETIZERS, DIPS, AND SPREADS Apple Butter Jelly By Mrs. Eileen Leffel Columbiana, OH 8 cups apples, washed and cut in quarters, core removed 2 cups unsweetened apple juice 1/4 cup lemon juice 1/4 cup cider vinegar 2 tsp. lemon peel, grated 1/4 tsp. nutmeg 1 tsp. cloves, optional 1/4 tsp. anise seed, ground fine Non-nutritive sweetener to equal 1/4 cup sugar. Mix all ingredients, except sweetener. Bring to a boil and stir constantly. Boil a few minutes (3 or 4). Remove from heat and add sweetener. Yields: 5-3/4 cups. Bologna Sandwich Spread By Mrs. Eileen Leffel Columbiana, OH 1 - 2 lb. bologna, ground 3 - 6 sweet or dill pickles, ground (use your preference) 1/2-1 cup mayonnaise, to spreading consistency. Mix all well and chill till ready to use. Put on buns and serve. Diabetic Jelly By Mrs. Eileen Leffel Columbiana, OH 1-1/2 cups pure unsweetened grape juice 1 tsp. fresh lemon juice Bring to a boil. Reduce heat and simmer for 4 minutes. Soak 2 tsp. Knox gelatin in 1/2 cup cold water. When dissolved, add to hot grape juice. When cool, pour into small jars and refrigerate. Zucchini Jelly By Doris Grafton (Granny) Lisbon, OH 6 peeled and grated zucchini (remove seeds)
1 cup crushed pineapple 6 ups sugar 1/2 cup lemon juice 1 - 6 oz. oz jello (any flavor) I use strawberry Combine grated zucchini and pineapple. Boil 6-10 minutes (or until zucchini is transparent). Add sugar and lemon juice. Bring to boil again for 610 minutes. Add jello and stir until dissolved. Pour into jars and seal with hot wax.
COMBINE: 4 cups all purpose flour 1/3 cup sugar 1 tsp. salt 1 cup cold butter Cut in butter, until consistancy of corn meal 1 cup milk 4 egg yolks
BREADS
FILLING: 2 Tbl. melted butter 1/4 cup sugar 1/2 up flaked oconut GLAZE 1 cup powder sugar 2 Tbls. milk 1 tsp. vanilla Gradually stir in milk and egg yolks to form soft dough. Place in greased bowl covered overnight in refrigerator. Divide dough in half. Roll into 2 9x14 rectangles. Spread half of the melted butter, sugar and coconut on each one. Starting with the larger side roll up and punch ends to seal, cut into 1/2 inch slices, place on greased cookie sheet. Cover and let rise till double in size. Bake at 350 degrees for 18-20 minutes till drizzle glaze over warm rolls.
Bran Flake Muffins By Laurie Steeb Columbiana, OH
Hawaiian Bread By Sandra A. Conn Lisbon, OH
1-1/2 cup bran flakes 2/3 cup milk 1 egg 1/4 cup soft shortening 1 cup flour 2-1/2 tsp. baking powder 1/2 tsp. salt 1/4 cup sugar Combine bran flakes, milk, egg and shortening, beat well. Flour, baking powder, salt and sugar. Add to first mixture, stirring only until combined. Fill greased pans or cupcake holders 2/3 full. Bake 400 degrees for 30 minutes.
Ingredients: 1 (8-oz.) can plus 1 (20-oz.) can of crushed pineapple in own juice, divided 2 (8-oz.) pkgs. cream cheese, softened 1/2 cup chopped almonds or macadamia nuts 4 cups all-purpose flour 1-1/2 tsp. baking soda 1 tsp. salt 2 cups flaked coconut 1-1/2 cups of sugar 4 large eggs 4 Tbl. butter, melted 1) For pineapple spread, drain 8-ounce can pineapple. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until light and fluffy. Stir in drained pineapple and almonds. Chill, covered, until serving time.
Zucchini Freezer Jam By Mrs. Eileen Leffel Columbiana, OH 6 cups zucchini, shredded fine 5 cups sugar 1/2 cup lemon juice 1 6-oz. pkg. Jell-O (your choice) peach, cherry, strawberry, etc. 1 cup crushed pineapple Peel and grate zucchini, cover with water and cook 6 minutes. Drain and add lemon juice, pineapple and sugar. Boil hard for 6 minutes. Add Jell-O. Put into jars and freeze.
Danish Yeast Rolls By Doris Grafton (Granny) Lisbon, OH 2 pack dry yeast 1/4 cup warm water Dissolve yeast in warm water.
2) Preheat oven to 375 degrees. Grease two 9x5-inch loaf pans 3) For bread, sift flour, baking soda and salt into a medium bowl 4) Combine remaining pineapple with juice, coconut, sugar, eggs and butter in large bowl and mix well. Stir in flour mixture. Spoon batter into prepared loaf pans. Bake until toothpick inserted in center of loaves comes out clean, (about 1 hour) 5) Cool in loaf pans on wire racks for 10 minutes. Remove to wire racks to cool completely. Serve with spread. CAKES Angel Food Cake w/Fruit By Bonnie Gaines East Liverpool, OH Cream: Any size angel food cake, cut into pieces. Put cake pieces into medium size round bowl. Add your flavored fruit pie filling (apple, cherry, blueberry). Mix well with angel food cake pieces. When mixed well, press mix down. Take bowl with mixture, turn up side down on bigger serving dish. Refrigerate for 3-4 hours. Cake will come out looking good, and shaped round like bowl. Chocolate Zucchini Cake By Sandra A. Conn Lisbon, OH Ingredients: 1-2/3 cups granulated sugar 8 Tbl. butter, softened 1/2 cup vegetale oil 2 large eggs 1-1/2 tsp. vanilla exrract 2-1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1 tsp. baking soda 1/2 tsp salt 1/2 cup buttermilk 2 cups shredded zucchini 3/4 cup chopped pecans 1 cup semisweet chocolate chips 1) Preheat oven to 325 F. degrees. Grease and flour a
PAGE 4 • 2011 MORNING JOURNAL COOKBOOK • THURSDAY, SEPTEMBER 29, 2011 13x9-inch baking pan 2) Beat sugar, butter and oil in large bowl with electric mixer set at medium speed until well blended. 3) Add eggs, one at a time, beating well after each addition. Stir in vanilla extract 4) Combine flour, cocoa, baking soda and salt in medium bowl. Add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in zucchini until blended. 5) Pour batter in to pan. Sprinkle pecans and chocolate chips. Bake until toothpick comes out clean, about 55 minutes; cool on wire rack. Makes approx. 12 servings. Chocolate Zucchini Cake By Sandra A. Conn Lisbon, OH Ingredients: 1-2/3 cups granulated sugar 8 Tbl. butter, softened 1/2 cup vegetale oil 2 large eggs 1-1/2 tsp. vanilla exrract 2-1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1 tsp. baking soda 1/2 tsp salt 1/2 cup buttermilk 2 cups shredded zucchini 3/4 cup chopped pecans 1 cup semisweet chocolate chips 1) Preheat oven to 325 F. degrees. Grease and flour a 13x9-inch baking pan 2) Beat sugar, butter and oil in large bowl with electric mixer set at medium speed until well blended. 3) Add eggs, one at a time, beating well after each addition. Stir in vanilla extract 4) Combine flour, cocoa, baking soda and salt in medium bowl. Add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in zucchini until blended. 5) Pour batter in to pan. Sprinkle pecans and chocolate chips. Bake until toothpick comes out clean, about 55
minutes; cool on wire rack. Makes approx. 12 servings. Filled Cupcakes By Mary Cox Columbiana, Ohio 1 pkg. chocolate cake mix 1 - 8 oz. pkg. softened cream cheese 16 oz. pkg. chocolate chips 1/3 cup sugar 1 egg Dash of salt Prepare cake mix as directed. Spoon batter in cupcake liners. Blend cream cheese with sugar and beat in egg and salt. Stir in chocolate chips and drop one well rounded teaspoon of cheese mixture into each cupcake. Bake 350 degrees for 30 minutes. Mom's Red Velvet Cake By Sandra A. Conn Lisbon, OH 1) Cream together 1-1/2 cups of sugar & 3/4 cup of Crisco (beat well). 2) Add 2 eggs (1 at a time); beat well after each 3) Add alternately; 1 cup of buttermilk with 2-1/4 cup of sifted flour, 1 teaspoon of salt and beat well. 4) Add 3 heaping tablespoons of Nestles Quick cocoa and 2 (1/2 oz.) bottles of red food coloring. 5) Add 1 teaspoon baking soda mixed with 1 tablespoon of vinegar & beat well. 6) Add 1 teaspoon of vanilla & beat until blended. 7) Pour mixture into 2-9 inch greased & floured cake pans 8) Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. 9) Cool completely on cooling racks Red Velvet Cake Frosting: 1) Cream together 1/2 cup of Crisco & 1/2 of a stick of butter until well blended. 2) Add 1 cup of sugar & beat well. 3) Add 2/3 cup of warm milk, 3 tablespoons flour & 1 teaspoon vanilla; beat until well
blended. 4) Frost between layers & outside of cake Oatmeal Cake By Mrs. Eileen Leffel Columbiana, OH 1 cup oatmeal (like Quaker Oats) 1-1/2 cups boiling water Mix and let set for 20 minutes Add and mix: 1 cup brown sugar 1 cup white sugar 1 stick oleo 2 eggs 1-1/2 cups sifted flour 1 tsp. soda 1 tsp. cinnamon 1/4 tsp. nutmeg Pinch of Salt Bake at 350 degrees for 25-30 minutes. topping: 3/4 cup brown sugar 4 Tbl. oleo 1/4 cup cream or milk Nuts or coconut, for garnish Mix and put on hot cake; put under boiler for one to two minutes. Pear Brunch Cake By Mary Cox Columbiana, Ohio 1 can (16 oz.) pear halves, (drained) 1-3/4 cups Bisquick baking mix 1/2 cup sugar 1/4 cup (1/2 stick) margarine, melted 3/4 cup milk 1/2 tsp. cinnamon 2/3 cup plain nonfat yogurt Oven 400 degrees. Grease and flour round pan, 8x1-1/2". Cut pear halves into thin slices. Mix baking mix, sugar, margarine and milk. Pour into pan. Arrange pear slices in circular pattern on batter, sprinkle with cinnamon. Bake 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Top with serving
with yogurt. Makes 8 servings. Toasted Meringue Spice Cake By Judith Renshaw Salem, OH Mix dry ingredients: 2-1/3 cups flour 1/2 tsp. salt 1 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. each: allspice, clover, nutmeg Cream well: 1/2 cup butter 1/2 cup sugar 1/2 cup packed brown sugar Blend in: 1 tsp. vanilla 2 egg yokes Devolve: 1 tsp. soda 1/4 cup milk 1 cup sour cream Pour into 13x9x2-inch greased and floured bottom pan. Spread meringue over cake batter and sprinkle with 1/2 cup chopped pecans. Bake 325 degrees for 50-60 minutes or until toothpick comes out clean. MERINGUE Beat 2 egg whites until stiff, but not dry. Gradually add 1 cup packed brown sugar. Beat until peaks stand stiff and straight up. Fold in 1/2 cup chopped pecans. Zucchini Cake By Judith Renshaw Salem, OH MIX: 3 eggs 1 cup oil 2 tsp. vanilla 1-1/2 cups sugar 2 cups shredded zucchini MIX TOGETHER: & ADD 2 cups flour 1 tsp. cinnamon 1 tsp nutmeg 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt, Mix well. Grease and flour 9x13 pan. Bake 350 degrees for 1 hour or until toothpick comes out clean. Cool. Frost with cream cheese frosting.
2011 MORNING JOURNAL COOKBOOK • THURSDAY, SEPTEMBER 29, 2011 • PAGE 5 FROSTING Cream: 1-3 oz. pkg. cream cheese, room temp 1 stick butter, room temp 1 tsp. vanilla ADD: 2 cups sifted powder sugar Mix all together well.
5) Combine pasta and tomato mixture in a serving bowl. Sprinkle with parsley, crumbled bacon and Parmesan cheese. Serve immediately. Makes approx. 8 servings Baked Ziti Provolone By Sandra A. Conn Lisbon, OH
CASSEROLES Bacon and Tomato Fettuccine By Sandra A. Conn Lisbon, OH Ingredients: 8 oz. of bacon 3 medium onions, chopped 3 cloves garlic, minced 5 medium tomatoes, finely chopped 1 Tbl. chopped fresh tarragon 1 tsp. each salt and black pepper 1/4 tsp. cayenne pepper 16 oz. fettuccine 1/4 cup fresh parsley, chopped 3 Tbl. shredded Parmesan cheese 1) Cook bacon in a large skillet over medium-high heat, turning once, until crisp, (about 4 minutes). Drain, reserving 1 tablespoon of bacon drippings in skillet. Crumble bacon. 2) Sauté onions and garlic in bacon drippings until tender, (about 2 minutes) 3) Add the tomatoes, tarragon, salt, black pepper and cayenne pepper to skillet and mix well. Cook, stirring occasionally, for 20 minutes. 4) Cook pasta using package directions; drain well
Ingredients: 10 oz. of Ziti 1 cup evaporated milk 1/2 cup whole milk 4 egg whites 1 Tbl. Dijon-style mustard 1/2 tsp. salt 1/2 cup finely chopped green onions, with tops 1/8 tsp. black pepper 4 oz. sliced provolone cheese 2 Tbl. grated Parmesan cheese 1) Preheat oven to 325 degrees. Spray 9-inch square baking pan with nonstick cooking spray; set aside 2) Cook pasta according to package directions, omitting salt; drain. Place in bottom of prepared baking pan. 3) Meanwhile, combine evaporated milk, whole milk, egg whites, mustard, and salt in a food processor or blender; process until very smooth 4) Sprinkle green onions over pasta. Pour egg white mixture over green onions. Sprinkle with black pepper and top with provolone cheese 5) Bake until heated through, about 35 minutes. Remove from oven. Sprinkle with Parmesan. Let stand 5 minutes before serving. Makes approx. 4 servings
Lima Bean Casserole By Doris Grafton (Granny) Lisbon, Ohio
Spaghetti Casserole By Mary Liggitt Columbiana, Ohio
2 cups water 4 cups fresh lima beans (or frozen, 2-10 oz. pks.) 4 slices bacon 2 Tbl. all purpose flour 3 Tbl. brown sugar 1-1/2 tsp. salt 1/4 tsp. pepper 1-1/2 Tbl. dry mustard 1-1/2 Tbl. lemon juice 1/2 cup dry bread crumbs 2 Tbl. butter (melted) 1/2 cup (2 oz.) shredded med. cheddar cheese Bring water to boil. Add lima beans. Simmer 20-25 min. till tender, drain (reserving 1 cup liquid. Add water to make 1 cup if necessary) Place lima beans in buttered 8-inch square baking dish (set aside). cook: Bacon till crisp, remove bacon, reserving two tablespoon drippings in skillet. Crumble bacon and set aside. Heat bacon drippings in skillet. Add flour, stirring till smooth. Cook one minute, stirring constantly, gradually adding one cup reserved bean liquid. Cook until mixture is thickened; stir in brown sugar, salt, pepper, dry mustard, lemon juice. Pour over beans. Combine bread crumbs and melted butter and sprinkle over top. Bake at 350 degrees for 25 minutes. Sprinkle with cheese and bake additional five minutes until cheese melts. Top with crumbled bacon. Serve.
1/2 Tbl. olive oil 3/4 lb. fine spaghetti 1 large Ragu spaghetti sauce 1 large onion, diced Salt 1 lb. ground beef 1 lb. cheddar cheese, grated 1/4 tsp. oregano 2 tsp. green pepper, diced 2 tsp. brown sugar Paprika Cook meat in olive oil slowly, covered, while spaghetti boils. Break up the meat. Drain spaghetti. Do not overcook. To assemble, butter 9x13 pan. Spread half of cooked spaghetti in pan. Spread meat over it. Sprinkle over meat oregano, onion, and green pepper. Salt lightly. Add 1/3 of the cheese, then the other half of spaghetti. Spread Ragu sauce over spaghetti. Sprinkle on brown sugar. Add the rest of the cheese. Pat with butter (1/2 tablespoon) and sprinkle with paprika. Bake at 300-325 degrees for 1-1/2 hours. Really good! Spicy Corn Chowder By Sandra A. Conn Lisbon, OH Ingredients: 4 Tbl. butter 1 cup chopped onion 1/2 cup chopped red bell pepper 3 (10-3/4-oz.) cans of cream of potato soup 1 (10-3/4-oz.) can of cream of celery soup
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PAGE 6 • 2011 MORNING JOURNAL COOKBOOK • THURSDAY, SEPTEMBER 29, 2011 4 cups fresh corn kernels 4 cups milk 1/4 cup chopped fresh chiles 1/4 tsp. white pepper 1) Melt butter in a stockpot over medium-high heat. Cook onion and bell pepper in hot butter, stirring continually, until tender, (about 5 minutes). Reduce heat to medium 2) Stir in soups. Add corn and mix well. Add milk gradually, stirring to mix well after each addition. Stir in green chiles and white pepper. 3) Simmer, stirring frequently, for 20 minutes. Ladle into soup bowls. Makes approx. 12-14 servings CHICKEN AND BEEF DISHES Cheddar Chicken By Debra E. Apinis Salem, Ohio 16 Ritz crackers, crushed 6 oz. sharp cheddar cheese, grated 1 clove garlic, finely chopped Salt and pepper to taste 4 - 6 boneless skinless chicken breasts 4 Tbl. butter, melted Heat oven to 350 degrees Combine crackers, cheese, garlic, salt and pepper. Dip chicken in butter, then in cracker mixture. Place on a foil lined baking sheet. Sprinkle any remaining cracker mixture over chicken and drizzle with butter. Bake one hour.
Cheesy Italian Meat Loaf By Sandra A. Conn Lisbon, OH
Creamed Chicken By Mary Cox Columbiana, Ohio
Ingredients: 1 (8-oz.) can tomato sauce, divided 1 large egg, lightly beaten 1/2 cup chopped onion 1/2 chopped green bell pepper 1/3 cup seasoned bread crumbs 2 Tbl. grated Parmesan cheese 1/2 tsp. garlic powder 1/4 tsp. black pepper 1 pound ground beef 1/2 pound ground pork or veal 1 cup shredded Asiago cheese 1) Reserve 1/2 cup tomato sauce; cover and set aside in refrigerator. Combine remaining tomato sauce and egg in large bowl. Stir in onion, bell pepper, bread crumbs, Parmesan, garlic powder and black pepper. Add beef and pork/veal; mix well and shape into loaf. 2) Place meat loaf on long strips of aluminum foil. Lower meat into slow cooker using foil strips. Cover and cook on high until thermometer inserted in center of loaf registers 170 F, about 4-6 hours 3) Spread reserved tomato sauce over meat loaf. Sprinkle with Asiago. Cover and cook on high until cheese is melted, about 15 minutes. Remove meat loaf using foil strips. Makes approx. 8 servings
1/4 cup butter 1/4 cup flour 1 tsp. salt 1/8 tsp. pepper 2 cups milk 2 cups cooked chicken Melt butter in double boiler, add flour, salt and pepper, stir into a smooth paste and gradually add milk. Cook until thick, stirring constantly. Add chicken and heat thoroughly. Serve on toast or biscuits. Favorite Chicken By Mary Cox Columbiana, Ohio 6 boneless, skinless chicken breast 8 oz. sour cream 1 can French fried onions 1 can cream of mushroom soup In 9x13 pan, spray with Pam, lay out breast pieces. Season with salt and pepper. In a separate bowl, mix together soup and sour cream. Add 2-3 tablespoons milk to make it pourable. Pour sauce over the chicken. Top with French fried onions and bake 350 degrees for 45 minutes to one hour. Serve over rice or mashed potatoes. Mom's Chicken Bake By Sandra A. Conn Lisbon, OH Ingredients: 4 cooked chicken breasts, cooled and cubed
1 can cream of mushroom soup 1 cup sour cream 1 small can sliced mushrooms, drained 1 box chicken flavored Stove Top stuffing mix 1) Mix soup, sour cream and mushrooms together until well blended 2) Add chicken to mixture and stir 3) Put mixture in small casserole dish 4) Prepare stuffing mix according to package directions and spread over chicken mixture 5) Bake at 350 degrees for 45 to 50 minutes Salisbury Steak By Mrs. Eileen Leffel Columbiana, OH 3 lb. hambuarg 1 cup crushed crackers 1 cup water Mix together; put in cake pan; cover and refrigerate overnight. Slice and fry like steak; put in roaster. Mix one can water and 1 can mushroom soup; pour over meat; cover and put in oven at 300 degrees to 350 degrees. Bake 20-25 minutes. Steak & Potato Casserole By K.P. 1 boneless steak Mashed Potatoes 1 onion Gravy Bisquick Turn oven to 375 degrees. Take and season steak, make
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2011 MORNING JOURNAL COOKBOOK • THURSDAY, SEPTEMBER 29, 2011 • PAGE 7 sure its tender; cut into bite size pieces. Take baking dish, put in mashed potatoes, 1 inch thick, cut onion into bite size pieces, put over mashed potatoes. Press them into the potatoes. Add gravy. Lay bite size steak over mashed potatoes and gravy. Add more gravy, runs over steak. Take Bisquick, 1 egg, water - mix till smooth. Pour over the steak. Put in oven at 375 degrees. Cook for 30 minutes till Bisquick is a golden brown. Enjoy!
electric mixer set at medium speed until light and fluffy. Beat in banana and baking soda. Add flour mixture and mix well. 4) Add oats, walnuts, coconut and white chocolate chips and mix well. 5) Drop the dough by heaping teaspoonfuls onto prepared baking sheets. Bake cookies until golden, about 12-14 minutes. Cool on baking sheets for 1 minute. Transfer cookies to wire racks to cool completely. Makes approx. 5 dozen cookies.
COOKIES AND CANDIES Banana Double Chippers By Sandra A. Conn Lisbon, OH Ingredients: 2 cups all-purpose flour 1 cup butterscotch chips and 1 cup white chocolate chips 1/2 cup firmly packed light brown sugar 1/4 cup applesauce 4 Tbl. butter, softened 1 large egg 3/4 cup chopped banana 1 tsp. baking soda 1 cup rolled oats 1 cup chopped walnuts 1 cup shredded unsweetened coconut 1) Preheat oven to 350 degrees. Grease baking sheets 2) Combine flour and butterscotch chips in a food processor or blender. Process until butterscotch chips are finely chopped 3) Combine brown sugar, applesauce, butter and egg in a large bowl. Beat with an
Bon Bons By Laurie Steeb Columbiana, OH 1/2 cup butter 2-1/2 cups confectioner's sugar 1 tsp. vanilla 1/2 cup nuts Mix thoroughly with a fork. Add nuts last. Roll into small balls. If desired, cover with melted chocolate. Grandma Miller's Orange Cookies By Sandra A. Conn Lisbon, OH Ingredients: 1 cup light brown sugar 1 cup white sugar 3/4 cup shortening 3 large eggs 3/4 cup orange juice Orange zest from 2 oranges 4 cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt
1 cup chopped walnuts 1) Mix all ingredients together in large bowl; mix well 2) Drop on greased cookie sheet 2 inches apart 3) Bake at 375 degrees for 12 to 15 minutes 4) Remove from cookie sheet and cool completely on cooling rack 5) Glaze: mix powdered sugar and enough orange juice to make a thin glaze; then frost cooled cookies. Lemon Cream Cheese Scones By Sandra A. Conn Lisbon, OH Ingredients: 2-1/4 cups all purpose flour 1/4 cup sugar 1 Tbl. grated lemon peel 2 tsp. baking powder 1/4 tsp. salt 1/3 cup firm butter or margarine 1 pkg. (3 oz.) cream cheese, softened 1 egg 1/3 cup milk Lemon juice Sugar 1) Heat oven to 400 degrees. Mix flour, 1/4 cup sugar, the lemon peel, baking powder & salt in large bowl. Cut in butter, using pastry lender or two knives, until mixture looks like fine crumbs. 2) Mix cream cheese and egg in small bowl until smooth. Gradually stir in milk. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball. 3) Drop dough by 8 spoonfuls
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about 2 inches apart onto ungreased cookie sheet 4) Brush with lemon juice & sprinkle with sugar 5) Back 16 to 18 minutes or until golden brown 6) Immediately remove from cookie sheet. Serve warm Maple-Candied Walnuts By Judith Renshaw Salem, OH 1 Tbl. unsalted butter 1/2 cup pure maple syrup 2 tsp. pure vanilla extract 1/2 tsp cinnamon 1/2 tsp salt 2 cups walnuts Preheat oven to 375 degrees. Melt butter in large skillet over medium heat. Stir in syrup, vanilla, cinnamon and salt. Bring to a simmer (mixture should be frothy) about 3 minutes. Add walnuts & toss to coat using a wooden spoon. Cook, stirring until sauce is syrupy and bubbly, about 3 minutes. Take off heat, transfer to a parchment lined cookie sheet and spread into a single layer. Bake until walnuts are caramelized about 10 minutes. Transfer to wire rack, stir and let stand until cool and hardened. About 30 minute. Store in airtight container for up to 2 weeks. Mom's Soft Raisin Cookies By Joyce Fraley Salineville, OH 1 cup water 2 cups raisins 1 cup Crisco
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PAGE 8 • 2011 MORNING JOURNAL COOKBOOK • THURSDAY, SEPTEMBER 29, 2011 1-3/4 cup sugar 2 eggs 1 tsp. vanilla 3-1/2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/2 cup chopped nuts Cook raisins with water - cook for 3 minutes. Let cool, do not drain. In large mixing bowl cream Crisco, sugar; then add egg and vanilla. Combine dry ingredients till well blended. Add raisins and nuts, drop by teaspoon on cookie sheet. Bake 12 minutes at 350 degrees. Makes 6 dozen. Oatmeal Raisin Cookies By Mary Cox Columbiana, Ohio 1 cup raisins 1/2 cup margarine 3/4 cup honey 2 eggs 1/3 cup milk 2/3 cup rolled oats 2 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon 1-1/2 cup whole wheat flour Wash raisins in hot water, drain well and set aside. Cream together margarine and honey and beat in eggs and milk. Stir in oats and raisins. Mix all remaining ingredients and add to honey mixture. Drop by teaspoon on greased cookie sheet and bake in 375 degree oven for 12 to 14 minutes.
Peanut Butter Fudge By Laurie Steeb Columbiana, OH 2 cups creamy or chunky peanut butter 2 sticks (1/2 pound) margarine 1 pound confectioner's sugar Melt peanut butter and margarine together. Stir in confectioners sugar and mix well. Pour into greased 9x13" pan. Chill. Cut in squares. Peanut Butter Rice Crispy Bars By Judith Renshaw Salem, OH Line a 9x13 pan with wax paper. In large pan, stir until melted over heat: 1/2 cup sugar 1/2 light brown sugar 1 cup white corn syrup 2 tsp. vanilla Remove from heat Add: 1-18 oz. jar peanut butter Stir in: 4 cups rice crispies. Spread into pan. Let cool and cut into squares. Can add chocolate chips, nuts if desired. Pecan Shortbread Cookies By Judith Renshaw Salem, OH Mix: 2 sticks, room temperature butter 2 tsp. vanilla 1 tsp. almond extract Add: 2 cups flour 1 tsp. salt
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Mix well. Make plain or add 1 cup coarsely ground pecans. Form into 2 disc's - wrap, chill. Roll out, however thick or thin you desire. Bake 350 degrees until lightly browned around edges. Potato Chip Cookies By Mary Liggitt Columbiana, Ohio 1 cup butter - softened 2 cups flour 1/2 cup sugar 1 cup Potato Chips, crushed 1 tsp. vanilla Combine butter, sugar and vanilla in a large bowl. Mix till smooth and creamy. Add potato chips and flour. Mix well. Form into small balls and place on ungreased baking sheet. Press flat with the bottom of a glass dipped in sugar in a preheated 350 degree oven for 16 to 18 minutes. Makes about 2 dozen. Pumpkin Cookies w/Orange Icing By Bonnie Gaines East Liverpool, OH Cream together: 1/2 cup shortening 1 cup white sugar 1 cup pumpkin 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. soda 2 cups flour 1 tsp. baking powder 1 tsp. vanilla 1/2 cup nuts (crushed) Mix well. Drop by spoonfuls on greased cookie sheet. Bake
at 375 degrees for 10-12 minutes. Frost w/orange icing. Orange Icing MIX: 2 cup powdered sugar 1 Tbl. soft butter or margarine Mix - then add: Just enough orange juice to moisten Add icing on top of cold cookies. Raisin Candy By Laurie Steeb Columbiana, OH 1-1/2 cups raisins 1/2 cup coconut 1/2 cup chopped nuts 1/4 cup confectioners sugar Combine all ingredients. Roll into balls. Saltine Fudge By Bonnie Gaines East Liverpool, OH 21 to 25 Saltine Crackers Crush Up, set aside 6 Heaping Tbl. Peanut Butter (any kind with or without nuts) 2 cups sugar 1/2 cup milk 1 tsp. vanilla Bring milk and sugar to a boil for 3 minutes. Remove from heat. Add vanilla, crackers, then peanut butter. Mix well. Pour into Pam sprayed cookie pan. Press down with wax paper. Cut while warm.
2011 MORNING JOURNAL COOKBOOK • THURSDAY, SEPTEMBER 29, 2011 • PAGE 9 DESSERTS Apple Pandowdy By Mary Liggitt Columbiana, Ohio 6 apples, peeled and sliced 3 Tbl. butter 1/4 tsp. salt 1 cup sugar 1/2 tsp. cinnamon BISCUIT DOUGH: 2 cups sifted flour 3 tsp. baking powder 1/2 tsp. salt 1/4 cup shortening 3/4 cup milk Place ingredients for biscuit dough in a mixing bowl. Cut in shortening. Add milk all at once. Stir until a soft ball is formed. Turn dough onto floured board; knead lightly. Roll to 1/2 inch thick. Arrange sliced apples in a buttered shallow baking dish. Add the other ingredients, covering with the dough. Bake at 350 degrees for 1 hour. Serve hot with ice cream. Apple Pie Bars By Sandra A. Conn Lisbon, OH Ingredients: 1 pkg. 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 1) Preheat oven to 350 degrees. Lightly coat 13x9-inch pan with nonstick cooking spray 2) Combine cake mix, oats &
cinnamon in large bowl. Cut in butter using two knives or pastry blender until butter is evenly mixed in & no large pieces remain (mixture will be dry & have clumps). Stir in egg until well mixed. 3) With damp hands, press three-fourths oat mixture into bottom of prepared pan 4) Spread pie filling evenly over top. Crumble remaining oat mixture over filling 5) Bake 25 to 30 minutes or until top & edges are lightly browned 6) Cool completely in pan on wire rack 7) Cut into bars Baked Pineapple By Mary Liggitt Columbiana, Ohio 1 large can crushed pineapple 1 cup sugar 2 Tbl. cornstarch 2 beaten eggs 1/4 cup water 1 tsp. vanille Mix all ingredients together. Sprinkle with cinnamon and dot with butter. Bake at 350 degrees for one hour. Bread Pudding By Jo Ann Ludt (for Grandma Crowl) Salem, Ohio Mix: 2 cups bread crumbs 2 tablespoons butter 3 cups hot milk 1/2 cup sugar 2 beaten eggs Pinch of salt 1 teaspoon vanilla
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Pour into a buttered 2 quart pan. Bake at 325 degrees for one hour. Cream Puff Dessert By Doris Grafton (Granny) Lisbon, Ohio Bring to boil: 1 cup water 1 stick oleo 1 cup flour 1/4 tsp. baking powder ADD: 4 eggs, one at a time Bake in 9x13 pan at 400 degrees for 30 minutes. COOL - add filling on top. FILLING 1 - 8 oz. cream cheese 2 - cups milk 1 box vanilla instant pudding 1/4 cup coffee creamer 1/2 tsp. vanilla Mix together and spread on top of the baked cream puff. Sprinkle on top of filling: 2 Hershey Candy Bars (shaved). Dessert in a Hurry By Mary Cox Columbiana, Ohio In bowl, fold can cherry pie filling into thawed frozen whipped topping. Serve garnished with crushed cookies. Fruit Mixture By Jo Ann Ludt (for Grandma Ludt) Salem, Ohio 1 large can peaches 1 large can chunk pineapple 1 lage can fruit cocktail 1 box instant lemon pudding
Put the juices from the fruit in bowl also. Mix all together, then mix in lemon pudding and fold easy - chill until serving time. Graham Cracker Pudding By Laurie Steeb Columbiana, OH 1 cup brown sugar 2 heaping tablespoons flour 1 tsp. vanilla 2 cups milk 1 or 2 bananas, sliced Cook sugar, flour, vanilla and milk until thick. Crush 10 graham crackers to very fine crumbs, stir into pudding along with sliced bananas. Good! Mini Ice Cream Sandwich By Mary Cox Columbiana, Ohio Spread a chocolate wafer cookie with a tablespoon or two of ice cream, top with another cookie then roll side in flaked coconut. Freeze till ready to serve. Pistachio Fluff By Mary Cox Columbiana, Ohio 1 - 16 oz. can crushed pineapple 1 box 3 oz. instant Pistachio pudding 1 bag 10 oz. miniature marshmallows 1 - 16 oz. Cool Whip In large bowl, mix all ingredients together. Put in refrigerator to chill.
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PAGE 10 • 2011 MORNING JOURNAL COOKBOOK • THURSDAY, SEPTEMBER 29, 2011 Quick Peach Cobbler By Mary Cox Columbiana, Ohio FILLING: 1 large can peach pie filling 1 small can peaches CRUST: 1/2 cup flour 1/2 cup sugar 1/2 cup milk 1 tsp. baking powder Heat peach filling, then pour into square or oblong glass baking dish, (shallow dish). Mix dry ingredients, stir in milk, and pour in a thin layer over the peach filling. Bake 400 degrees until the crust is brown or about 20 to 25 minutes. Number of servings: 6-8. MISCELLANEOUS Bumsteads (A good hot sandwich) By Mary Liggitt Columbiana, OH 1 cup Velveeta cheese, cubed 3 hard boiled eggs 2 Tbl. chopped sweet pickles 2 Tbl. chopped onions 1/2 cup salad dressing 1 (7-oz.) can tuna (Hot Dog Buns) Mix all together. Split hot dog buns and fill. Wrap in foil. Bake 30 minutes at 250 degrees or microwave to heat until cheese melts. Delicious Punch By Mary Cox Columbiana, Ohio Cook 3 minutes: 1/2 cup water
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1/2 cup sugar ADD: 1/2 cup grape juice 1/2 cup orange juice 1 bottle Canada Dry Ginger Ale Dog Ears By Jo Ann Ludt (for Pappy Clark) Salem, Ohio First cook a piece of pork until able to tear away from bone. Dispose of bone. Next slice some taters in it after meat and taters are tender. In meantime, take 2 cups of flour, little bit of salt and enough water to mix it like pie crust. Roll it out and cut in strips and drop in boiling broth, meat and taters. Takes the dog ears about 10 minutes to cook. Family Fun Cocoa By Mary Liggitt Columbiana, Ohio 1/2 cup sugar 1/4 cup Hershey's Cocoa Dash salt - (optional) 1/3 cup hot water 4 cups milk 3/4 tsp. vanilla Combine sugar, cocoa and salt in 1-1/2 quart saucepan; blend in hot water. Bring to boil over medium heat, stirring constantly; boil and stir 2 minutes. Add milk; heat thoroughly. Stir occasionally; do not boil. Remove from heat; stir in vanilla. Serve hot. About six 6 oz. servings. Glorified Frankfurters
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By Mary Liggitt Columbiana, Ohio Frankfurters (Hot Dogs) Mashed Potatoes (leftover) Mustard Sharp Cheese Cook frankfurters in simmering water for ten minutes. Split open and spread with mustard (about 1/2 tsp. mustard to each frankfurter. Fill cavity with mashed potatoes and place in greased baking dish. Place slice of cheese on top of potatoes in each frankfurter and bake in 350 degree oven just long enough for cheese to melt. Italian Meat Balls By Judith Renshaw Salem, OH 1 beaten egg 1/3 dry bread crumbs 1/4 cup grated parmesan cheese 1/4 cup milk 1/4 cup finely chopped onion 1 tsp finely chopped garlic 1/2 tsp oregano 1 pkg. ground Johnsonville Mild Italian Sausage Mix altogether well: Shape into meatballs, place on shallow baking pan. Bake at 350 degrees for 20 minutes or until meatballs are cooked through. Serve with your favorite sauce and pasta. Macaroni and Cheese By Mary Cox Columbiana, Ohio 1 cup broken macaroni 1/2 cup milk
1/2 pound cheese, grated Dash of salt Dash of pepper Buttered crumbs Boil macaroni in salted water until tender. Drain and rinse with hot water. Place in casserole. Heat milk, add cheese and heat until cheese is melted. Add seasonings and pour over macaroni. Mix with fork, cover with crumbs and bake in moderate oven at 350 degrees for 15 minutes. Serves 6. Peanut Butter Shake By Laurie Steeb Columbiana, OH Makes 4 cups! 2 cups milk 1 pint vanilla ice cream 1/4 cup creamy peanut butter Combine all ingredients in container of electric blender. Process until smooth. Serve at once. PIES Chocolate Pie By Judith Renshaw Salem, OH 1 cup sugar 5 heaping tablespoons flour 5 level teaspoons cocoa 1/2 tsp. salt 2-1/2 cups boiling water 2 tsp. vanilla 1 Tbl. butter Mix flour, sugar, cocoa and salt. Pour gradually into boiling water, stirring constantly until thick and smooth. Add butter and vanilla until blended well. Pour into baked pie
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2011 MORNING JOURNAL COOKBOOK • THURSDAY, SEPTEMBER 29, 2011 • PAGE 11 shell. Cool. Top with whip cream, serve. Grandma Miller's Strawberry Pie By Sandra A. Conn Lisbon, OH Ingredients: 3 oz. cream cheese, softened 1/2 cup confectioners' sugar, sifted Several large fresh strawberries, sliced 1 cup of sugar 3 Tbl. cornstarch 3/4 cup of water 1 quart fresh strawberries, crushed 1) Have a 9 inch pie crust baked & cooled 2) Mix softened cream cheese with 1/2 cup of confectioners' sugar; spread on bottom of prepared pie crust 3) Slice large fresh strawberries over cream cheese mixture in crust 4) Cook 1 cup sugar, cornstarch, and water & crushed strawberries until transparent & thick. Cook 10 minutes longer 5) Pour mixture immediately over berries in crust & cool 6) Serve plain or with whipped cream Impossible Pumpkin Pie By Mary Cox Columbiana, Ohio 1 cup can pumpkin 1/2 cup Bisquick baking mix 1 cup evaporated milk 2 eggs 1 Tbl. margarine, softened 1/2 cup sugar
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1-1/2 tsp. pumpkin pie spice 1 tsp. vanilla Oven: 350 degrees. Grease 9" pie plate. Stir all ingredients with fork until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. 6 to 8 servings. Mom's Blender Pie By Sandra A. Conn Lisbon, OH Ingredients: 4 eggs 1/2 cup flour Pinch of salt 1 cup shredded coconut 2 cups milk 1/2 stick of butter 1 tsp. vanilla 3/4 cup sugar Dash of cinnamon & nutmeg 1.) Put all ingredients into blender. Mix for 1 minute until blended. 2.) Pour into greased and floured 10 inch glass pie plate 3.) Bake at 350 degrees for 45 minutes 4.) Cool before serving Old Fashion Sour Cream Raisin Pie By Joyce Fraley Salineville, OH 1 - 9 inch baked pie shell 1 - 16 oz. sour cream 1-1/2 cups sugar 3 egg yolks 1 cup raisins 1/2 tsp. cream of tarter 3/4 cup sugar 3 egg whites In large saucepan, cook first 4 ingredients until thick and
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bubbly. Keep warm. Pour warm filling in baked pie shell. MERINGUE: Beat 3 egg whites with cream of tarter will peaks form. Gradually add 3/4 cup sugar till form stiff peaks. Pour over filling in pie pan and bake for 15 minutes at 350 degree oven. Remove and cool. Peanut Butter Cup Pie By Sandra A. Conn Lisbon, OH
2 Tbl. lemon juice 3 egg yolks, well beaten 3 Tbl. flour 1/4 tsp. salt 1 envelope plain gelatin Bring all ingredients to full boil. Stir constantly. Chill until cool. Beat 3 egg whites until stiff with 1/4 cup sugar. Fold whites into cooled pineapple mixture. Pour into 9" crust, chill at least 3 hours. Serve with whip cream on top. POTATO DISHES
Ingredients: 1-1/2 cups cold milk 1 pkg. (3.9 oz.) instant chocolate pudding 1 cup plus 2 tablespoons chopped peanut butter cups, divided 1 carton (8 oz.) frozen whipped topping, thawed 1 chocolate crumb crust (8 or 9 inches) 1) In a bowl, whisk the milk & pudding mix for 2 minutes. Let stand for 2 minutes. 2) Fold in 1 cup of chopped peanut butter cups 3) Fold in whipped topping 4) Spoon into crust 5) Cover & freeze for 6 hours or overnight 6) Remove from freezer 15-20 minutes before serving 7) Garnish with the remaining peanut butter cups Pineapple Pie By Mary Cox Columbiana, Ohio 3/4 cup sugar 3/4 cup evaporated milk 2-1/2 cups crushed pineapple, undrained
Crunchy Ranch Taters By Sandra A. Conn Lisbon, OH Ingredients: 1 cup ranch salad dressing 1 cup sour cream 3/4 cup shredded Cheddar cheese, divided 1/4 cup crumbled cooked bacon 6-8 potatoes, scrubbed, cooked, cut lengthwise into quarters 1/2 tsp. salt 1 cup crushed corn flakes 2 Tbl. butter, melted 1) Preheat the oven to 350 degrees. Grease a 13x9-inch baking dish 2) Combine the salad dressing, sour cream, 1/2 cup of Cheddar cheese, and 1/2 cup of bacon in a small bowl and mix well 3) Arrange potatoes in prepared baking dish. Sprinkle with salt 4) Spoon the salad dressing mixture over the potatoes 5) Sprinkle the potato mixture with the remaining Cheddar
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PAGE 12 • 2011 MORNING JOURNAL COOKBOOK • THURSDAY, SEPTEMBER 29, 2011
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2011 MORNING JOURNAL COOKBOOK • THURSDAY, SEPTEMBER 29, 2011 • PAGE 13 6) Combine corn flakes and butter in a small bowl and mix well. Sprinkle on top of the potato mixture. Bake until hot and bubbly, about 20 minutes. Makes approx. 6 servings Potato Dumplings (A German Specialty) By Mary Liggitt Columbiana, Ohio 3-1/2 cups riced cooked potatoes (5 medium) 1 cup flour 1-1/2 tsp. salt 1/8 tsp. nutmeg 1/8 tsp. white pepper Stir in 2 eggs - beaten Mix and beat until dough holds its shape. Flour hands lightly. Shape several tablespoons of the dough into balls. Heat 4 quarts water with 2 teaspoon of salt to boiling in a large 6-8 quart kettle. Drop dumplings into the boiling water. Stir once or twice. Reduce heat, simmer uncovered till dumplings are done, about 12-15 minutes. Remove with slotted spoon. Sprinkle dumplings with crumb mixture made of 2 tablespoons dry bread crumbs and 1 teaspoon of butter. Melt butter in skillet till melted, add crumbs till absorbed. Serve hot with roasted meat. Memories of childhood, we had them often.
SALAD Apple Fruit Salad By Mary Liggitt Columbiana, Ohio 1 cup pineapple chunks 1 cup apple chunks 1 cup grapes 1 cup miniature marshmallows DRESSING: 1 cup pineapple juice 1 egg - beaten 1/2 cup sugar 2 Tbl. cornstarch Mix dressing ingredients and cook until boiling, stirring constantly. Cool and mix with fruit. Best Apple Salad By Mary Liggitt Columbiana, OH 1 cup diced beets 1 cup chopped celery 2 cups diced apples 3 hard boiled eggs, diced Thin 1/2 cup Miracle Whip with milk. Mix together with above ingredients. Place on a lettuce leaf. Very good and nourishing! Cottage Cheese Salad By Mary Cox Columbiana, Ohio 1 - 16 oz. cottage cheese 1 Cool Whip 1 can crushed pineapple (drain juice) 1 large box strawberry Jell-O Put Jell-O in dry and mix all together. Put in refrigerator about one hour. Real Good!
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Grandma Miller's Cranberry Salad By Sandra A. Conn Lisbon, OH Ingredients: 1 pound fresh cranberries 1 medium orange, quartered (do not peel) 1 large box lemon jello 1 small can crushed pineapple, drained 1-3/4 cup sugar 1 cup chopped pecans or walnuts 1) Grind cranberries & unpeeled orange; then mix with sugar in a large bowl 2) Prepare Jell-O according to directions & refrigerate until slightly thickened 3) Add cranberry mixture, crushed pineapple & nuts to Jell-O & stir until blended. Refrigerate. Sweet Pasta Salad By Sandra A. Conn Lisbon, OH Ingredients: 1 pkg. (16 oz.) pasta shells or elbow macaroni 1 cup plain nonfat yogurt 1/4 cup frozen orange juice concentrate, thawed 1 Tbl. honey 2 navel oranges, peeled & cut into sections 1 cup halved seedless red grapes 1 cup halved seedless green grapes 1 apple, cored & chopped 1/2 cup sliced celery 1/4 halved walnuts 1) Prepare pasta according to package directions; drain &
rinse. Set aside to cool 2) In a small bowl, blend together yogurt, orange juice concentrate & honey; set aside. 3) When pasta is cool, place it in a large bowl. Fold in orange sections, red & green grapes, apple, celery & walnuts; mix gently 4) Stir yogurt mixture well, then pour over pasta mixture & toss gently to combine 5) Cover & refrigerate for at least 1 hour before serving. Makes approx. 6 servings. Tuna Salad for Sandwiches By Mrs. Eileen Leffel Columbiana, OH Drain 1 can tuna of water or oil Add: 1/4 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped bread and butter pickles Mix and add 1/4 cup mayonnaise or to desired spreading consistency. Refrigerate (covered) until ready to serve. Put on your favorite bread. Turkey, Rice and Fruit Salad By Sandra A. Conn Lisbon, OH Ingredients: 1/2 Tbl. butter 1/2 cup slivered almonds 2 pounds cooked turkey, chopped 2 (11-oz.) cans mandarin oranges, drained 2-1/2 cups cooked rice 2 cups chopped celery
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PAGE 14 • 2011 MORNING JOURNAL COOKBOOK • THURSDAY, SEPTEMBER 29, 2011 2 cups white grape halves 2 Tbl. chopped onion 3/4 cup ranch salad dressing 3/4 cup mayonnaise 1) Melt butter in a small skillet over medium heat. Sauté almonds in hot butter, stirring continually, until golden, about 2 minutes; set aside. 2) Combine turkey, mandarin oranges, rice, celery, grapes and onion in a large bowl and mix well 3) Combine ranch salad dressing and mayonnaise in a small bowl and mix well 4) Add salad dressing mixture to turkey mixture and mix well. Chill, covered, for 2 hours 5) Spoon chilled salad into large salad bowl and sprinkle with the toasted almonds Makes approx. 10-12 servings SOUPS & STEWS Chili ~ Leffel Style By Mrs. Eileen Leffel Columbiana, OH 1-1/2 lb. hamburg 1/2 to 3/4 cup chopped onion 1/2 to 3/4 cup chopped celery 1 green pepper, chopped Fry hamburg until almost done and pink is gone. Drain most of the grease. In the rest of fat, fry the onion, celery and green pepper to crisp - tender. Add: 2 Tbl. flour; Stir. Then add: 1 quart tomatoes or tomato juice and 1 46-oz. kidney beans
Then add: 2 Tbl. sugar 3 Tbl. chili powder Salt and Pepper to Taste Bring to a boil; turn down heat and simmer for 2 hours or reheat next day for flavors to blend. Lima Bean Stew By Sandra A. Conn Lisbon, OH Ingredients: 1-1/2 cups cubed fully cooked ham 2 medium potatoes, peeled & cut into 3/4 inch cubes 2 medium onions, cut into eighths 2 medium tomatoes, cut into 3/4 inch pieces 1 cup frozen lima beans 1 cup frozen whole kernel corn 1/4 cup diced green pepper 1 tsp. sugar 1/2 tsp. salt 1/4 tsp. pepper 1) In an ungreased 2 quart baking dish, combine all ingredients 2) Cover & bake at 350 degrees for 50-60 minutes or until potatoes are tender. Makes approx. 6 servings VEGETABLE DISHES Cole Slaw Squares By Mary Liggitt Columbiana, OH
rots (optional) 1 cup unpeeled apples 1 (34-oz.) drained maraschino cherries, chopped 1/2 cup chopped walnuts Dissolve Jell-O and boiling water. Add the cold water. Blend. Chill till thick and syrupy. Fold in the cabbage, apples, cherries and walnuts. Pour into an oiled 11x7x1-1/2 inch dish. Chill till set. Cut into squares. Serve on lettuce. Serves 12. Really good and colorful. Italian Corn Chowder By Debra E. Apinis Salem, Ohio 1 lb. Italian Sausage 1 cup chopped onions 1/4 cup red pepper, sliced 1/4 cup flour 2-1/2 cup chicken broth 2 cups diced red skin potatoes 2-1/2 cup fresh corn kernels 1 - 8 oz. can cream style corn 1/4 tsp. fresh ground pepper Dash hot pepper sauce 2 cup milk 1 Tbl. butter Salt to taste Brown sausage with onion and peppers. Stir in flour. Add chicken broth and stir. Add potatoes, corn, and cream style corn; pepper and hot sauce. Simmer 10 minutes stirring often. Cover and continue cooking till potatoes are tender. Add milk and stir in butter. Simmer on low 5 more minutes.
2 pkgs. (3 oz.) lemon Jell-O 2 cups boiling water 1-1/2 cups cold water 2 cups shredded cabbage, car-
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Scalloped Corn By Mary Cox Columbiana, Ohio 1 (16 oz.) can cream corn 1 cup milk 1 cup cracker crumbs 2 eggs lightly beaten Salt & Pepper Mix ingredients together. Spoon into a buttered 1-1/2 quart casserole. Dot with butter. Bake 350 degrees for 45 minutes. Very good! Vegetable Loaf By Mary Cox Columbiana, Ohio 1/2 cup cooked green peas 1/2 cup cooked green beans 1/2 cup chopped cooked carrots 1-1/2 cups milk 1 egg 1 cup soft bread crumbs 1/2 tsp. salt 1/8 tsp. pepper 1/2 tsp. paprika Press peas through a sieve, cut beans into small pieces, then combine all vegetables, add milk, slightly beaten egg, crumbs and seasoning. Turn into greased baking dish and bake 375 degrees until firm, about 30 minutes. Serves 6.
2011 MORNING JOURNAL COOKBOOK • THURSDAY, SEPTEMBER 29, 2011 • PAGE 15
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