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May 3, 2015
2015 Cookbook
Supplement to
Published by The Early Bird and BlueBagMedia.com
PAGE 2 - 2015 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 3, 2015
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MAY 3, 2015 - SUPPLEMENT TO THE EARLY BIRD - 2015 COOKBOOK - PAGE 3
Winners named in 2015 Recipe Contest GREENVILLE – Nearly 70 recipes are included in this year’s The Early Bird and KitchenAid Experience® 2015 Recipe Book. These recipes are tried and true and include appetizers, soups, salads, desserts and main dishes. A select group of recipes were presented to local judges with the winners being crowned on April 25. Be sure to check out and try these award winning recipes. Robin Schaefer earned first place for her Pear Custard Bars in the dessert category. Rebecca Baker took second place with Chocolate Peanut Butter High Hat Cupcakes and Susette Kruckeburg earned third place with Pecan Bars. In the Appetizers, Soups & Salads category, Jonathon Denney
took home the prize for his Pasta Salad Nouveau. Daisy Landes’ Corn Chip Salad was second and Robin Schaefer earned third place and her second award of the day with Turkey Wild Rice Soup. Pam Furlong’s St. Louis Style Baby Back Ribs earned the top prize in the Main Dish category. Kari Rolle took second with her Chicken Cheesy Enchiladas and Arlene Rolle’s Basil Cream Chicken was third. First place winners received a Refurbished KitchenAid Stand Mixer while second place recipients took home a refurbished 13 cup food processor. Third place winners were given a refurbished hand mixer. The judges were Teresa Unthank, Peggy Foutz, Josh
Paul, Lisa Herron, Mary Rivard, Rhonda Dorsten, Becky Luce, Kasi Gregson, and Kris McConnell. Gloria Keller-Brinley, of KitchenAid Experience, helped organize the event. KitchenAid Experience® was the main sponsor for the contest. Additional sponsors were Francis
Furniture, Creative Carpet, Hansbarger Home Solutions, Walmart and Second National Bank. Winners are pictured on the cover. Shown are (from left) Jonathon Denney, Pam Furlong and Robin Schaefer.
PAGE 4 - 2015 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 3, 2015
APPETIZERS, SOUPS AND SALADS PASTA SALAD NOUVEAU
1st
Orzo Chicken Broth Heavy Cream Feta Cheese Bacon Smoked Paprika Dill Garlic Powder Green Onions Cherry/Grape Tomatoes Mayonnaise Mustard Salt Pepper Butter
Boil a 32oz. container of chicken broth with a tablespoon of butter and some salt and pepper. The second it begins to boil, add the box of orzo. There is just enough chicken broth to cook the orzo, so keep an eye on it and stir often. When there’s very little moisture left, remove from heat and pour in
just enough heavy cream to coat all of the orzo. Usually somewhere between a half and whole cup. Let that sit. Start your bacon. If you’re lazy (like me) get the bag of real bacon bits from the salad section and throw them into a pan to crisp. You can tell people you used actual strips of bacon. They won’t know the difference. If you want to use actual bacon, cook that, let it sit so it gets crispy, then dice. Quarter the cherry or grape tomatoes. Thin slide the green onions. Crumble the feta. All of this goes into the pot of orzo. For all the herbs and seasoning, I go by taste, but I suppose each amounts to maybe a teaspoon. So put in your smoked paprika, dill, garlic powder and the bacon. Put in mayonnaise for your desired consistency. You can also add more cream her if you’d like to make it creamier. I then put in a tablespoon of mustard. Stone ground Grey Poupon is my preferred choice. At this point, you’ll have a semiwarm, creamy pasta salad. It’s perfectly fine to eat right now. Putting it in the refrigerator will give it a colder (obviously), thicker consistency. However you prefer it, enjoy it.
CORN CHIP SALAD
8 to 10 servings 1 head lettuce 6 hard boiled eggs 1lb. bacon fried and crumbled 1/2 lb. Colby cheese (grated) 4 c. corn chips (crushed) 1/4 t. seasoned salt Dressing 1 c. Miracle Whip 1/8 c. vinegar 1/4 c. milk 1/4 c. white sugar 1/4 c. brown sugar Toss lettuce, eggs, bacon and cheese. Add chips and dressing just before serving.
Submitted by Daisy Landes, of Eldorado
VEGGIE BEEF SOUP
2-3lbs. stir fry steak chopped up 3 cans mixed veggies (use veggie broth from only 1 of the cans) Put all of this in crock pot and add beef broth until almost at the top of the crock pot and a few drops A1 and teaspoon of Worcestershire sauce
Submitted by Eric Swartz, of Greenville
EASY CREAMY POTATO SOUP
Serves 2 2 c. chicken broth 1 t. onion powder dash of paprika 1/2 c. instant mashed potatoes salt and pepper to taste Heat broth, onion powder and paprika to boil. Add potatoes and stir until smooth. You can use any broth you like
Submitted by Martha Kuether, of Yorkshire
WARM REUBEN SPREAD
4oz. cream cheese softened 1/4lb. thinly sliced corned beef chopped (about 1 cup) 1 pkg. (8oz) Swiss Cheese slices (chopped) 3/4 c. drained sauerkraut 1/2 c. Thousand Island dressing Triscuit deli style rye crackers Heat oven to 350°. Mix cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers and spread onto bottom of 9-inch pie plate or shallow dish. Bake 20 minutes or until heated through. Serve warm with crackers.
Submitted by Peggy Foutz, of Greenville
Submitted by Jonathan Denney, of Union City
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MAY 3, 2015 - SUPPLEMENT TO THE EARLY BIRD - 2015 COOKBOOK - PAGE 5
TURKEY WILD RICE SOUP
3 10.3/4oz. of chicken broth 2 c. water 1/2 c. wild rice(1 box Uncle Bens) 1/2 c. chopped green onion 1/2 c. butter (do not substitute) 3/4 c. all purpose flour 1/2 t. kosher salt 1/4 t. poultry seasoning 1/2 t. black pepper 2 c. Half & Half (fat free is okay) 2 c. precooked diced turkey 8-10 slices crispy bacon 8oz. sliced mushrooms In large saucepan or stock pot, combine chicken broth and water. Add chopped onion and wild rice. Simmer for 20 minutes, add mushrooms, and continue to simmer for 20-25 minutes or until rice is tender. When rice is done, in medium saucepan melt butter, stir in flour and all seasonings. Cook over low heat until smooth and bubbly stirring often. Slowly add half & half. Cook for two minutes until mixture thickens. Add remaining ingredients and heat over low for 5 minutes. You may serve with chopped onion and crispy bacon if desired.
Submitted by Robin Schaefer, of Bradford
HIDDEN VALLEY RANCH SAUSAGE STARS
1 lb. cooked crumbled sausage meat, castings removed (2 cups cooked) 1 1/2 c. sharp cheddar cheese, grated 1 1/2 c. monterey jack cheese 1 c. Hidden Valley Original Ranch Salad Dressing, prepared from mix 1 (2 1/4oz) can sliced black olives 1/2 c. chopped sweet red pepper 1 (60 count) packages wonton wrappers vegetable oil Heat oven to 350°. Combine drained, cooked sausage meat with the cheeses, salad dressing, olives and red pepper. Lightly oil mini muffin tins and press a wrap in each tine so there are 4 wings sticking out. Brush with oil and bake 5 minutes until golden; remove wraps from pan, place on a baking sheet. Fill wraps with the sausage, cheese mixture. Bake for 5 minutes or until the cheese bubbly and brown.
Submitted by Denise Good, of Greenville
GRANDMA MENJAKOWSKI’S BORSCHT SOUP (PURPLE BEET SOUP)
4 cans Pickled Beets 4 c. Chicken Broth 2 T. Lemon Juice Salt (to taste) Open cans of beets and drain liquid into pot. Start heating to a medium temperature. Cut up the beets into the size you like. Once the heat is up to medium heat add the chicken broth. In about five minutes add the beets and the salt. In another 5 to 10 minutes add the beets. Serve warm with sour cream or serve cold with no sour cream.
Submitted by Angie Crisp, of Hollansburg
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Serves 12 Quick Buttermilk Sweet Dough 1 pkg. yeast 1/4 c. warm water (105°-115°) 10 T. buttermilk 1 egg 2 1/2-3 c. all purpose flour 1/4 c. softened butter 1/4 c. sugar 1 t. baking powder 1 t. salt Dissolve yeast in water and wait 10 minutes. Add milk, eggs, 1 cup of flour, butter, sugar, baking powder and salt. Mix on low speed, scraping the bowl constantly for 30 seconds. Beat on medium speed, scraping occasionally for two minutes. Stir in enough flour to make dough easy to handle (dough should remain soft and slightly sticky). Turn onto well floured board and knead for 5 minutes or until elastic. Shape dough immediately into desired rolls; no need to let rise. Honey Butter Rolls 4 oz. Land O’Lakes Honey Butter Spread (softened) 1 1/2 c. confectioners sugar Beat Butter and confectioners sugar until creamy and smooth. Roll dough into 12” x 17” rectangle. Spread 1/2 of filling over rectangle. Roll up starting at long side. Pinch edge of dough into roll to seal securely. Stretch roll to make event. Cut into 12 pieces. Place slightly apart on greased pan. Bake at 350° for 25-30 minutes. Spread remaining 1/2 of filling over dough.
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PAGE 6 - 2015 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 3, 2015
EASY GAZPACHO SOUP
ICE BOX SLAW
3 – 4 large fresh tomatoes, diced 5 green onions, also known as scallions, sliced 1 bell pepper, chopped fine 1 whole cucumber, chopped 3 – 4 celery sticks, chopped fine 3 T. chopped cilantro, plus some for garnish One 32oz. can of diced tomatoes with juice 1 – 2 quart bottle of V-8 Juice 2 t. lemon juice 1 t. olive oil Salt and pepper to taste 1-2 t. Italian herbs to taste Mix everything in a bowl and chill in the refrigerator. Allowing the flavors to blend overnight will give the best results. Add more of anything you like, omit what you don’t…except the tomatoes. Garnish with a little cilantro and sliced green onions. Serve with tortilla chips or eat as a cold soup on a hot day. When eaten alone as a cold soup, shrimp is delicious when added to this recipe.
Submitted by Kris McConnell, of Troy
MOM’S CHILI
3 to 5 strips bacon 2lbs. hamburger 1 small onion (chopped) 2 cans tomato sauce (8oz) 1 1/2 t. chili powder 1 can kidney beans 1/2 c. sugar (or Stevia/Truvia) Fry bacon and drain. Brown hamburger and onion. Add crumbled bacon, beans, sauce, chili powder, and sugar. Cook slowly for 45 minutes and serve.
Submitted by Peggy Foutz, of Greenville
1 large head of cabbage, shredded 1 large green pepper, chopped 1 medium onion, chopped 2 stalks of celery, chopped 1 carrot, chopped Before preparing vegetables, first mix 2 cups of sugar, tsp. salt, and 1/2 cup of vinegar and let stand. Then add 1 tsp. celery seed, 1 tsp. white mustard seed. Mix well with vegetables. Let sit overnight.
Submitted by Marilyn Setser, of Greenville
BLACK BEAN & PUMPKIN CHILI
Serves 6-8 1 medium onion, chopped 1 medium sweet yellow pepper, chopped 1 T. Olive Oil 3 garlic cloves, minced 2 c. chicken broth 2 cans (15-ounce each) black beans, rinsed and drained 2 1/2 c. cubed cooked turkey or 1lb. round steak, cut into 1/2-inch pieces 1 can (15-ounce) solid-pack pumpkin 1 can (14-1/2oz.) diced tomatoes, undrained 2 t. dried parsley flakes 2 t. chili powder 1 1/2 t. dried oregano 1 1/2 t. ground cumin 1/2 t. salt In a large 12-inch skillet, heat the oil until hot and rippling over medium or medium-high heat. Add the round steak (if using already cooked turkey, proceed to adding the vegetables) and brown the pieces lightly. Transfer the meat to a 5-quart slow
GET READY FOR SOME
cooker, leaving oil in the skillet. Add the onion and yellow pepper to the skillet and sauté until barely tender, 1-2 minutes. Add the garlic and cook one minute longer. Transfer the mixture to the slow cooker. Stir in the remaining ingredients to the slow cooker. Cover and cook on low for 5 hours.
Submitted by Shannie Denney, of Union City, Ind.
HAMBURGER HAMLET’S ZUCCHINI ZIRCLES For Zucchini: 2 whole zucchini 1/2 c. flour 1/2 c. milk 1 c. seasoned breadcrumbs salt for sprinkling For Dipping Sauce: 1/2 c. pineapple juice 1-1/2 T. soy sauce 1 T. dry mustard 1-1/2 c. apricot preserves Make dipping sauce by mixing pineapple juice, soy sauce and mustard powder in blender. Pour into bowl and add apricot preserves. Set aside. Slice zucchini into rounds about 1/3 inch think. One at a time dredge in flour, dipping into milk and coat with breadcrumbs. Set on wire rack until all are coated. Fry in vegetable oil in large skillet, over medium heat. Add Zircles to hot oil and allow to fry until golden brown (1-2 minutes). Remove to a paper lined baking sheet. Sprinkle with salt. Serve with dipping sauce.
Submitted by Sherry Caldwell, of Miamisburg.
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BAKED CLUB PINWHEELS
6 slices pre-cooked bacon, chopped 1 (11-oz.) can Refrigerated Crusty French Loaf 1 c. shredded sharp cheddar cheese 5 slices thinly sliced deli turkey 5 slices thinly sliced deli ham 5 slices thinly sliced deli roast beef Heat oven to 350°. Spray cookie sheet with nonstick cooking spray. Unroll dough. Sprinkle cheese over dough. Top with turkey, ham, roast beef and bacon. Starting with long side, roll up dough; press edges to seal. Make 3 to 4 slits in top of loaf. Place on sprayed cookie sheet. Bake at 350° for 23 to 28 minutes or until golden brown. Cool 5 minutes. Cut into 1-inch diagonal slices.
Submitted by Kris McConnell, of Troy
GRANDMA’S GERMAN POTATO SOUP WITH RIBBLES
Potatoes Onions Ground beef Flour Eggs Salt, pepper Wash and peel potatoes (skin can be left on if desired). Cut potatoes and onions into chunks and put on to boil. Add salt/pepper to taste. (Optional: can add some chicken broth if you wish). When boiling, turn down heat and cook until almost tender, then turn up heat and crumble in ground beef. While beef is cooking, make ribbles. Take flour, salt/ pepper and add one or two eggs (dough should be more eggy than doughy). Roll ribbles into a dough ball with your hands and drop carefully into hot, almost boiling water long enough to cook them but not so long that they fall apart. The ribbles should have a texture firmer than regular dough balls, and the potatoes/Onions should be soft but not mealy. The soup can be eaten right away, warm, but refrigerating overnight really brings out the flavors. This is a hearty, wholesome soup that really sticks to the ribs.
Submitted by Barb Cooper, of Greenville
MAY 3, 2015 - SUPPLEMENT TO THE EARLY BIRD - 2015 COOKBOOK - PAGE 7
CHICKEN TORTELLINI SPINACH SOUP 2 chicken breast, cooked and diced 1 bag frozen cheese tortellini 1 box frozen spinach 1 onion, diced 1 zucchini, shredded 2 carrots, sliced 1 container fresh mushrooms, sliced 1 can black beans, rinsed and drained 1 can cream of celery soup 2 boxes of chicken broth, or homemade broth 3 cloves garlic
Put all in big kettle and simmer until vegetables are cooked. (1 hour) Freezes well.
Submitted by Rhonda Dorsten, of Greenville
COBB SALAD DIP
1 pkg. (8 oz.) cream cheese, softened 1/4 c. blue cheese dressing 1 c. finely chopped iceberg lettuce 1/2 c. chopped Oven Roasted Turkey Breast (the “carved” variety from the deli case works well) 2 hard-cooked eggs, finely chopped 2 small plum tomatoes, finely
chopped 1 avocado, chopped 1/4 c. crumbled blue cheese 4 slices cooked bacon, crumbled Large thin wheat snack crackers Mix cream cheese and dressing until blended; spread onto bottom of pie plate. Refrigerate 1 hour. Top with layers of all remaining ingredients except crackers. Serve with crackers or dipping vegetables.
Submitted by Kris McConnell, of Troy
BEAN SALAD
Serves 8 1/2 c. canola oil 3/4 c. sugar 1/3 c. vinegar 1 t. salt 1 green pepper 1 onion 1 can each – drained green beans, yellow wax beans, black beans and kidney beans Mix oil, sugar, salt and vinegar together. Add beans and chopped onion and green pepper. Let sit 4-6 hours before serving.
Submitted by Rhonda Dorsten, of Greenville
MAIN DISHES AND SIDE DISHES ST. LOUIS STYLE BABY BACK RIBS
1st
Serves 6 3/4 c. packed brown sugar 2 T. paprika 1 T. chili powder 1 t. garlic powder 1/2 t. onion powder Kosher salt Pepper 4 1/2 lb. Baby Back Ribs (about two racks) membranes removed 1/4 c. Dijon Mustard 1/2 c. apple juice 1/4 c. ketchup 2 T. cider vinegar 1 T. Worcestershire Sauce
Heat oven to 275°. In a bowl combine the sugar, paprika, chili powder, garlic powder,
onion powder, 1 tablespoon salt and teaspoons pepper. Place the ribs on a rimmed baking sheet (I line with foil). Spread with the Dijon Mustard, then sprinkle with 3/4 c. of the spice rub to coat evenly. Pour the apple juice onto the baking sheet, cover tightly with foil and bake until the meat is tender and easily pulls away from the bone. Approximately 2 1/2 to 3 hours. Meanwhile, in a medium bowl, whisk together the ketchup, vinegar, Worcestershire Sauce and remaining spice rub. Transfer 1/2 c. spice rub of the mixture to a small bowl and set aside. Ten minutes before the ribs are done, heat the grill to medium heat on high. Grill the ribs basting with ketchup mixture and turning occasionally, until they begin to char. (Approximately 5-6 minutes). Cut into pieces and serve with remaining reserved sauce for topping.
Submitted by Pam Furlong, of New Paris
PAGE 8 - 2015 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 3, 2015
STROGANOFF OVER BAKED POTATOES
ONE PAN CHICKEN & POTATOES BAKE
Brown bacon, hamburger and onion. Add mushroom soup, salt and paprika. Stir and add sour cream and liquid smoke. Heat, but don’t boil. Serve over baked potatoes
Put chicken in zip-lock bag with Italian Dressing in refrigerator at least one hour (overnight is better). Preheat oven to 400°. Place chicken and cut potatoes into quarters, in baking dish. Pour dressing over chicken and potatoes Bake 30 minutes. Sprinkle cheese over chicken and potatoes. Return to oven for 30 more minutes or until chicken is done.
Serves 4 4 bone-in chicken pieces 4 large potatoes 1/4 c. Italian Dressing (use no fat) 1/4 c. Parmesan Cheese (canned)
Serves 5-6 1 lb. ground beef 3 strips of bacon 1/2 c. chopped onion 1 (10 3/4oz) can Cream of Mushroom 1/2 t. salt 1/4 t. paprika 1 c. sour cream 1/2 t. liquid smoke Baked Potatoes
Submitted by Daisy Landes, of Eldorado
CHICKEN ALFREDO LASAGNA
Serves 8-10 1 box of lasagna noodles (cooked) 3 chicken breasts diced (boneless) seasoned to liking and baked 2 medium and diced tomatoes 1 bag fresh spinach 2 jars of Alfredo sauce 16 oz. container of Ricotta Cheese 1 c. grated Parmesan 2 c. Mozzarella Spread thin layer of sauce on bottom of 9x13 pan. Add layer of cooked noodles. Layer on Ricotta sprinkle with other cheeses. Add layer of sauce then noodles. Add cheeses and layer of tomato, layer on sauce, Repeat for 2 more layers. Top the last layer with sauce and Mozzarella. Bake at 350° covered with foil for 30 minutes. Remove foil and bake for 15 minutes.
Submitted by Kara Beatty, of Arcanum
Submitted by Martha Kuether, of Yorkshire
KAREN’S FAVORITE CHICKEN BAKE
4-Boneless, Skinless Chicken Breast halves 4-slices of your favorite Swiss cheese 1-10 1/2oz. Can Campbell’s Cream of Mushroom Soup 1/2 c. Apple Juice 1-box chicken flavored Stuffing mix 1/2 c. of Butter, melted Heat oven to 350°. Place chicken breasts in an 8 inch square baking dish. Place Swiss cheese on top of chicken breast. In a saucepan, heat soup and apple juice on stove top. Pour this over chicken. In a bowl, mix the stuffing mix and butter together and place on top of the soup mixture. Bake uncovered for one hour or until golden brown. Serve and enjoy!
Submitted by Diana Westerheide, of Ft. Loramie
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TUNA CASSEROLE
Makes 6 servings. 1/2 c. chopped celery 1/4 c. chopped onion 2 T. butter or margarine 1 (6-1/2 ounce) can tuna, undrained and flaked 1 (10-3/4 ounce) can cream of mushroom soup 1/2 c. mayonnaise 1 c. milk 1 (4-ounce) can sliced mushrooms, drained 1 (8-ounce) bag medium noodles (I use Inn Maid brand) 1/2 c. bread crumbs 2 T. butter or margarine or 1-1/2 cups crushed potato chips instead of bread crumbs and butter In a large skillet, sauté onion and celery in butter or margarine. Stir in tuna, soup, mayonnaise, milk, mushrooms and pimento. Meanwhile, cook noodles according to package directions and drain in colander. In a 2-quart greased casserole, combine noodles and tuna mixture. Top with bread crumbs tossed with 2 tablespoons melted butter or margarine OR crushed potato chips. Bake at 350° for 25-30 minutes, or until lightly browned and bubbly.
Submitted by Jane Kaiser, of Greenville
DRESSING
2 loaves of bread, diced and dried for 2 days Broth from turkey, plus canned broth to equal 6 cups 1 c. turkey, plus liver from turkey 6 eggs 1 can cream of mushroom soup 1 onion 1 c. celery salt and pepper to taste Cook turkey neck and liver on stove until done. Remove turkey neck, chop liver and return liver to pan. Add onion and celery and continue cooking until soft. Cool. Add eggs, and cream of mushroom soup, then remaining broth. Pour over bread that is in a greased roaster. Stir only until mixed. Bake at 400° for 1 hour.
Submitted by Alma Pequignot, of Greenville
AUNT SWEETIE’S CORN CASSEROLE
3 cans Mexicali corn drained 1lb. sliced mushrooms 8oz. grated sharp cheddar cheese 4-6 slices of crispy bacon 1/3 c. finely diced white onion Preheat oven 375°. Cook bacon on stove top; remove to paper towels to cool. Sauté onions and mushrooms in bacon grease until tender. Drain. In large bowl mix all ingredients. Spoon evenly into a 9x13 baking dish. Bake uncovered until casserole bubbles. Reduce heat to 350°, cover and bake an additional 20 minutes. This recipe can be doubled.
Submitted by Robin Schaefer, of Bradford
BREAKFAST CASSEROLE
2lb. package of cubed or shredded hash browns (thawed) 1/2 c. melted margarine 1 small onion (diced) 1 can cream of mushroom soup 1/2 c. milk 1 c. sour cream 2 c. grated cheese 2 c. ham or sausage or one cup of each Mix all ingredients together in a 9x13 casserole dish. Top with more grated cheese. Bake at 350° for one hour. (This can be put together the night before and tossed in the oven in the morning.)
Submitted by Peggy Foutz, of Greenville
HAMBURGER CASSEROLE
1lb. or more ground beef 1 c. chopped celery 1 mild onion, chopped 1 T. butter 1 can cream of mushroom 1 can cream of chicken soup 1 c. milk 8oz medium noodles Pre-boil 8 oz. package of Inn Maid Noodles. Brown ground beef. Sauté chopped onion with butter. Add noodles to ground beef and onion along with mushroom soup, cream of chicken soup and milk. Bake in a 13x9 at 350° covered for 45 minutes and uncovered for 15 minutes.
Submitted by Elizabeth Koch, of Greenville
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MAY 3, 2015 - SUPPLEMENT TO THE EARLY BIRD - 2015 COOKBOOK - PAGE 9
ITALIAN STUFFING
1 t. oil 1 Small to Medium Onion 1 Yellow or Red pepper (these are sweeter than green peppers) 1 to 2 t. garlic (can use fresh or chopped in jar) 1 15oz. can of black/ripe olives 1 to 2 pkgs. Stuffing (I use the croutons for salads makes a drier stuffing) 1 to 2 boxes of Chicken Broth 1 1lb. roll of sausage 1 1lb. stick of summer sausage 1 2lb. bag of mozzarella cheese 2/3 c. red wine Heat oil in large skillet medium to medium high heat, chop up onion, peppers and garlic place in skillet and sauté until soft or when onion turns translucent. Remove these from skillet and set aside. Add the sausage roll to skillet and brown sausage, return onions, peppers and garlic back to skillet pour wine into mixture and let cook until wine has reduced down. Using a medium size baking dish or pan spray sides and bottom of pan with spray oil; make a layer of stuffing crumbs in bottom of pan, put part of sausage mixture on top of bread crumbs, take black olives and slice them up and place half of the olives on top of sausage mixture, take summer sausage stick and slice it up and cut slices into quarter pieces; sprinkle over mixture; add part of the mozzarella cheese over top of mixture layer; repeat the layer as before, adding mozzarella cheese on top. Pour the chicken broth over the top of layers, look down the side to make sure your chicken broth is at least half way up on your pan. Cover your pan, place in pre-heated 350 degree oven for 30 to 40 minutes, if you want to brown your cheese take off the lid and bake an additional 5 to 10 minutes until the cheese is the desired color you want. I use my mom’s old 3 quart metal pan and this works well, I make this stuffing several times a year my better half loves it. It is a great dish during the holidays and is different from the traditional stuffing. The best part is it is even better when reheated if you have any left.
Submitted by Becky Clifton, of Greenville
P’ZITI
1 box Ziti noodles (cooked) 2 c. shredded cheddar cheese 3 c. shredded mozzarella cheese 1 c. cottage cheese 1/2 c. grated Parmesan cheese 1 egg 12oz. pepperoni 24oz. tomato sauce 3 t. garlic powder 2 t. onion powder 2 t. oregano leaves 1 t. basil 2 t. dill weed 1/2 t. ground cumin 1/2 t. cinnamon 1/2 t. pepper Spray glass pan to prevent sticking and preheat oven to 400°. Mix cottage cheese, Parmesan, egg, 1 tsp. garlic powder, 1/2 tsp. pepper, 1/2 tsp. ground cumin, and 1 tsp. dill weed in a bowl and set to the side. Mix tomato sauce, remaining garlic powder, onion powder, oregano, basil, remaining dill weed, and cinnamon in a different bowl and set to the side. In glass pan, lay a layer of cooked ziti noodles. Spread 1/2 the tomato sauce mixture onto noodles. Next sprinkle half of the mozzarella cheese. Drop small spoonfuls of the cottage cheese mixture as the next layer (use all of it in this layer). Lay another layer of ziti noodles followed by the rest of the tomato sauce. Sprinkle the rest of the mozzarella cheese on. Lay 1/2 the pepperoni as the next layer. Spread the last of the ziti noodles. Layer the last of the pepperoni followed by the cheddar cheese. Bake for 45 to 60 minutes.
Submitted by Teresa Schaaf, of Greenville
EASY MEATLOAF
2lb. lean ground beef 1 pkg. (6 oz.) stuffing mix for chicken 1 c. water 2 eggs, beaten 1/2 c. barbecue sauce, divided (I use Sweet Baby Ray’s Original) Heat oven to 375°. Place meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl. Mix just until blended. Shape into loaf in a 13x9 inch baking dish or a meat loaf pan. Top with remaining and bake for one hour until done (160°) Submitted by Jane Kaiser, of Greenville
MOM’S FAMOUS GREEN BEANS
6 cans cut green beans 10 slices smoked bacon (reserve drippings) 1 small onion chopped 1 package sliced almonds 1/2 t. onion powder 1/2 t. garlic powder 1/8 t. black pepper 10 T. apple cider vinegar 10 T. sugar Fry bacon until crisp, remove bacon and drain on a paper towel. Set bacon grease aside for later. Open and drain green beans and pour into a large casserole dish. Spread out chopped onions evenly over green beans. Take bacon and crumble evenly over it. Spread the package of sliced almonds evenly over casserole. Stir the garlic powder, onion powder, pepper, sugar, and vinegar into bacon drippings. Mix until the sugar is mostly dissolved. Pour the mixture evenly over the casserole and cover tightly, place in the refrigerator for 12-24 hours. (You can cook right away; it just tastes even better with time to marinate). Bake in a 375° oven for 45-50 minutes.
Submitted by Angie Miller, Greenville
CHICKEN HERO SANDWICH
Serves 4-6 1 lb. chicken breasts, boneless and butterflied salt pepper 2 c. mayo 1 c. ketchup 1/3 c. Dijon mustard 1/4 c. relish 1/8 c. horseradish 2 T. Cajun seasoning Shredded lettuce Thinly sliced tomato Thinly sliced onion Hero rolls Preheat oven to 350°. Season both sides of the chicken with salt and pepper. While oven is preheating, mix mayo, ketchup, Dijon mustard, relish, horseradish and Cajun spice in a bowl or Tupperware. Mix very well. Store in refrigerator. Cook chicken until done. Slice into strips, thin strips. Spread sauce on a hero roll, place strips of chicken on sauce. Top with lettuce, tomato and onion and then top with more sauce. Serve with choice chips.
Submitted by Cassandra Koller, of Greenville
PAGE 10 - 2015 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 3, 2015
BASIL CREAM CHICKEN
Serves 4 1/4 c. milk 3/8 c. bread crumbs 1lb. chicken breast 4 T. coconut oil 1/2 c. chicken broth 1 c. cream 1/2 c. grated parmesan cheese 1/4 c. fresh chopped basil 1/4 t. black pepper Place milk and bread crumbs in separate bowls. Dip chicken in mil and then in bread crumbs. Fry in coconut oil on medium heat until done. Add broth to skillet; bring to boil over medium heat. Stir in cream; boil; reduce heat. Add cheese, basil and black pepper. Simmer and stir until heated thru. To serve, pour sauce over chicken. Serve with brown or white rice and fresh steamed veggies.
Submitted by Kari Rolle, of Bradford
CHICKEN CHEESY ENCHILADAS
2 15oz. cans enchilada sauce 4 c. shredded chicken 1 8oz. pkg. shredded cheese 2/3 c. cream cheese 16 sm. tortillas (warmed) Garnish: 1/4 c. jalapenos (opt.) 1/4 c. chopped cilantro 1/2 c. diced tomatoes Spread 1/2 sauce in a 9x13 baking dish. Combine chicken, cheese and 3/4 c. sauce. Spread 2 T. cream on warmed tortilla. Roll up and repeat until the tortillas are rolled up. Place in the 9x13 baking dish and pour sauce over top. Bake at 375° for 20 minutes. Then garnish with jalapenos, cilantro and tomatoes.
Submitted by Arlene Rolle, of Bradford
SASSY GRILLED CHEESE
6 slices whole wheat bread 1 to 3 T. whipped butter Onion Powder Garlic Powder Paprika Dried Marjoram 2 slices of American cheese divided into 1” strips 2 slices of Buffalo cheddar cheese - divided into 1” strips Completely butter one side of each slice of bread and add seasonings. Be certain to crush the Marjoram between your fingers to awaken the oils in the dried leaves. Place one slice buttered side down on a hot griddle. Lay the sliced cheese onto the bread, alternating the spicy with the plain. Leave about a 1/4” overhang to brown while grilling. Add the other slice of bread & turn when browned.
Submitted by Brenda K. Miller, of Eldorado
ZUCCHINI PIZZA
Crust: 4 c. shredded zucchini 1/2 t. salt 1/2 c. mozzarella cheese 1/2 c. cheddar cheese 1/2 c. Parmesan cheese 1/2 c. Bisquick 2 eggs Pizza Topping: 1lb sausage or hamburger (browned) 1 c. pizza sauce 1 c. mozzarella cheese onion, mushrooms, green pepper, olives, pepperoni, etc. (as desired) Mix shredded zucchini and salt and let set for 10 minutes. Add remaining crust ingredients. Put in greased 10x15 jelly roll pan and bake at 375° for 20 minutes. Mix browned meat and pizza sauce together, put on baked crust. Add toppings and cheese. Bake at 350° for 15 minutes.
Submitted by Marilyn Benedict, of Greenville
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Merry Lee Cross ABR, eCertified® REALTOR®
SWEET HAWAIIAN SLOW COOKER CHICKEN
2lb. Chicken tenderloin chunks 1 c. pineapple juice 1/2 c. brown sugar 1/3 c. soy sauce Spray slow cooker w/vegetable oil. Combine all together. Cook on low 6-8 hours...that’s all! Done! Serve with brown rice and you have a complete, easy meal.
Submitted by Jane Kaiser, of Greenville
DESSERTS PEAR CUSTARD BARS
Ingredients: Crust: 1/2 c. butter, softened, do not substitute 1/3 c. sugar 3/4 c. all purpose flour 1/4 t. vanilla extract 2/3 c. chopped pecans, walnuts, or macadamia nuts Topping: 8oz. cream cheese, softened 1/2 c. sugar 1 egg 1/2 t. vanilla extract 1 can 15-1/4oz can of pear halves, drained, or 2-3 very ripe fresh pears. 1/2 t. sugar 1/2 t. ground cinnamon Directions: In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture. Stir in nuts. Press into a greased 8-in. square baking pan. Bake at 350° for 20 minutes or until lightly browned. Cool on a wire rack. In a small bowl, beat cream cheese until smooth. Beat in the sugar, egg and vanilla. Pour over crust. Cut pears into 1/8-in. slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears. Bake at 375° for 28-30 minutes (center will be soft-set and will become firmer upon cooling). Cool on a wire rack for 45 minutes.
1st
Submitted by Robin Schaefer, of Bradford
DEEP-FRIED CHEESECAKESTUFFED STRAWBERRIES
1lb. strawberries, generously hulled 8oz. cream cheese, softened 1/2 c. plus 1 T. confectioner’s sugar, plus more to dust 1 t. vanilla extract 1 c. self-rising flour 6oz. beer (if you can find it use Dogfish Head’s Tweason’ale, which already has a hint of strawberry) oil to fry Combine cream cheese, 1/2 cup. confectioner’s sugar and vanilla extract with a hand mixer until smooth, and pipe into hollows left from hulling the strawberries. (Use a huller that resembles a tiny melon baller with teeth!) Refrigerate for an hour or more. (You could also stick them in the freezer for 15-20 minutes, but don’t forget they are in there!) In another bowl, combine selfrising flour, 1 t. confectioner’s sugar and one half (6 oz.) of a can or bottle of beer, whisking together until smooth. Heat oil in a deep fryer, or several inches of oil in a deep pan on the stove, to 350°. Coat each stuffed berry well with the beer batter before dropping into the hot oil, and cook until just lightly golden brown. Fry in small batches to avoid them sticking together. Dust with confectioners sugar. Drizzle with chocolate syrup and or caramel sauce when serving.
Submitted by Robin Schaefer, of Bradford
PEANUT BUTTER NO-BAKES
20 Servings 2 c. white sugar 1/4 c. butter 1/2 c. milk 2 c. oats 1/2 c. peanut butter 1 t. vanilla Combine sugar, butter and milk and boil one minute. Stir in oats, peanut butter and vanilla. Drop from spoon onto waxed paper. Let cool. Note: One cup chopped nuts may be substituted for 1 cup oats.
Submitted by Pam Weaver, of Greenville
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MAY 3, 2015 - SUPPLEMENT TO THE EARLY BIRD - 2015 COOKBOOK - PAGE 11
SKILLET ALMOND SHORTBREAD
Serves 10 Nonstick cooking spray 1 1/2 c. plus 2 tablespoons of sugar 3/4 c. (1 1/2 sticks) butter, melted 2 large eggs 1 1/2 c. flour 1/2 t. salt 1 t. almond extract 1/2 c. almonds with skins Preheat oven to 350°. Line a 10-inche cast iron skillet with aluminum foil with cooking spray. In a large mixing bowl, stir 1 1/2 c. sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons of sugar. Bake until slightly brown on top. About 35 minutes. Cool the shortbread in the skillet. Then cool, use the foil to lift the shortbread from the skillet, remove the foil before serving. Serve with strawberries or other berries.
Submitted by Pam Furlong, of New Paris
PECAN BARS
Serves 24 Dough 1/2 c. granulated sugar 12 T. butter 1 3/4 c. all purpose flour Topping 1 1/4 c. packed brown sugar 1/2 c. honey 1/4 c. milk 2 c. chopped pecans 1 c. pistachio meats 1 c. dried chopped cranberries Heat oven to 350°. Line a 9x13 pan with foil. Using an electric mixer, blend the sugar and 12 tablespoons of butter until creamy. Mix in flour. Press mixture into prepared pan. Prick with fork. Bake for 20 minutes. Let it cool. Leave oven on. In medium saucepan over medium heat bring butter, sugar, honey and milk to a boil. Stir frequently until mixture reaches 240°. Stir in nuts and cranberries. Pour over crust. Bake 25 minutes. Cool. Cut in bars
Submitted by Susette Kruckeberg, of Versailles
CHOCOLATE CHIP COOKIES
Makes 3 dozen 1 c. Butter Flavored Crisco 1 c. brown sugar 1 c. sugar 2 eggs 2 t. vanilla 3 c. flour 1 t. baking soda 1 t. salt 1 c. chopped walnuts 12 oz. chocolate chips Preheat oven to 350°. Cream shortening, sugar, eggs and vanilla. Then add dry ingredients. Drop by tsp and bake for 8 minutes. Do not over bake.
Submitted by Debbie Barger, of Bradford
TIRAMISU BROWNIE DESSERT
15 Servings 1 9x13 pan of brownies 1 1/2 c. milk 1/4 c. instant coffee 1/2 t. vanilla 12 oz. Cool Whip 2 (3.4 oz) cheesecake pudding 20 Oreos (crushed) 1/4 t. cinnamon Cool Brownies. Mix milk and coffee until coffee is dissolved. Add 1/2 the Cool Whip, pudding powder and vanilla. Fold in Oreos. Spread on brownies. Top with remaining Cool Whip. Sprinkle with cinnamon.
Submitted by Daisy Landes, of Eldorado
CHEWY OATMEAL COOKIES Makes 3 dozen Mix: 1 c. oil 2 c. brown sugar (packed) Add: 1 1/2 c. flour 1 t. baking powder 1 t. baking soda 1/2 t. salt 2 eggs (slightly beaten) Beat and then add: 3 c. quick oatmeal 1 t. vanilla Note: may add nuts.
Spoon 1-2 teaspoons of mix. Roll in powdered sugar. Bake at 350° for 8-10 minutes. Let cool for 2 minutes.
Submitted by Sue A. Christian, Versailles
114 N. BROADWAY • GREENVILLE Cell: (937) 623-5482 • Business (937) 547-1587 Monday-Saturday 10am-6pm
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BUTTERSCOTCH BARS Makes 3 dozen 1 package (17 1/2 oz) sugar cookie mix 1 package (3.4 oz) instant butterscotch pudding mix 1/2 c. butter, softened 17-20 caramel squares 1 egg 1/2 c. evaporated milk 1 t. vanilla extract 1 c. butterscotch chips
In a large bowl, combine the sugar cookie mix, pudding mix, butter and egg. Press into an ungreased baking pan (13x9). Bake at 350° for 20-25 minutes. Let cool. In a large sauce pan, combine caramels and evaporated milk. Cook and stir over medium heat until melted. Remove from heat. Stir in vanilla. Pour over crust. Sprinkle with butterscotch chips. Cool completely. Cut into bars. Store in an air tight container.
Submitted by Pam Furlong, of New Paris
MELISSA’S STRAWBERRY PIE
Makes 2 pies 2 9-inch baked pie crusts 3/4 c. sugar 2 T. cornstarch 1 c. mashed strawberries (add water if short 1 c.) 8oz. cream cheese, softened 2 c. powdered sugar 8oz. Cool Whip fresh strawberries Stir sugar and cornstarch together. Add to mashed berries. Cook until thick. Cool and then mix in fresh sliced berries. Beat together powdered sugar and cream cheese until smooth; then beat in Cool Whip. Fill pie shell 1/2 full of Cool Whip mixture, top with berries. This can be topped with regular Cool Whip.
Submitted by Elizabeth Haney, of Arcanum
BUTTERSCOTCH PEANUT BUTTER BARS
1/2 c. butter (room temp) 1/2 c. sugar 1/2 c. brown sugar 1/2 c. + 1/4 c. peanut butter 1 egg 1 t. vanilla 1 c. flour 1 t. soda 1/4 t. salt 1/2 c. quick oats 1 c. butterscotch chips 1 c. confectioners sugar 4 T. milk Preheat oven to 350°. Grease 9x13 baking dish with butter. Using electric mixer, cream butter, white and brown sugars and 1/2 c. peanut butter. Add egg and vanilla. Sift flour and baking soda and salt. Mix oatmeal with flour mixture and then mix with cream mixture. Spread in baking dish. Sprinkle with butterscotch chips. Bake 20-25 minutes until browned around edges. Whisk together confectioners sugar, milk & remaining peanut butter until smooth. Spread the glaze over warm bars. Allow to cool completely before cutting.
Submitted by Sherry Caldwell, of Miamisburg
RHUBARB CRUNCH
Serves 6 3 c. diced rhubarb 3/4 c. sugar 3 T. flour 3 T. water Place in a greased (8x13x2) baking dish. Combine 1 c. old fashioned rolled oats, 1 c. brown sugar, 1 1/2 c. flour. Mix well and then cut in 1/2 c. butter or margarine, 1/2 c. butter flavored Crisco. Sprinkle on top of rhubarb mixture. Bake at 375° for 30 minutes. You can add cinnamon and nuts if you like.
Submitted by Jo Ann Mangas, of Union City, Ind.
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PAGE 12 - 2015 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 3, 2015
PINEAPPPLE COCONUT DREAM CHEESECAKE
Cheese Cake Layer 3 8oz pkgs., cream cheese (full fat only), at room temperature 1 1/3 c. sugar 3 T. Cornstarch 1 T. coconut extract 2 extra large eggs 2/3 c. heavy or whipping cream Early in the day, preheat oven to 350° and generously butter the bottom and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. To make the cheesecake layer, put one pkg. cream cheese, 1/3 c. sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the sides of the bowl a couple of times. Blend in the remaining cream cheese one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 c. sugar, then the coconut extract. Blend in the eggs, one at time, beating well after adding each. Beat in the cream just until blended. Be careful not to over mix. Gently spoon the batter into the foil wrapped springform pan and place it in a shallow pan containing hot water that comes up about 1 inch up the sides of the springform pan. Bake at 350 till the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove pan from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic, and refrigerate (while still in the pan) until it’s completely cool, about four hours. Place in the freezer until ready to assemble. Pineapple Cake Layers Ingredients 1 pineapple cake box mix Plus ingredients to make the cake Meanwhile, prepare the pineapple cake. Preheat oven to 350°. Generously butter the bottom and sides of 3 (9 inch) round layer cake pans. Very important: Line the bottom of all 3 pans with parchment or waxed paper, don’t let the paper come up the sides. Pour in the cake mix, dividing evenly among the pans. Bake in oven until toothpick inserted in the center comes out clean. It will most likely be shorter time than
mentioned on the box since these layers are thin. Cool for 10 minutes in pan and remove to a wire rack and allow them to cool completely before assembly. Putting it all together Ingredients: Frozen cheese cake from above 3 layers of pineapple cake from above 3-4 (16 oz) cans dark chocolate frosting Remove frozen cheesecake from the freezer about 10 min before assembly. On a cake plate, place one layer pineapple cake, top side down. Cover with frosting. Remove cheesecake from the springform pan and place top side down on frosted cake layer, cover with frosting, Place 2nd layer of cake top side down on top of frosted cheesecake and cover with frosting. Place the 3rd layer of cake top side up on top and completely frost it and the sides of all the layers. Then enjoy.
Submitted by Tanya LaVallee, of Glastonbury, CT
ANAFEE PIE
Crust: 1/2 c. Butter (melted) 1 pkg. biscuits – (crush) Poor melted butter into crumbs in pie plate; mix and press Melt together over low heat: 3/4 c. Butter plus 1/2 T. 1/2 c. sugar 1/3 c. brown sugar 3/4 c. condensed milk Stir and bring to boil and pour on crust. Chill 1 1/2 hours. Slice bananas and put on top (all over the top – 3 bananas). Top with whipping cream. Drizzle with chocolate syrup. Dust with cocoa powder
Submitted by Naiesha Thobe, of Ansonia
QUICK & EASY PECAN PIE
1/2 cup melted margarine 1 cup brown sugar 1/2 cup white sugar 1 heaping tablespoon flour 2eggs 1 teaspoon vanilla 1/2 egg shell of milk Mix the ingredients listed above well by hand add 1 cup of pecans. Pour into an unbaked pie shell. Bake at 350° for 35 minutes. Lower oven temperature to 250° and bake for 30 additional minutes. If it gets too brown, cover with foil. When done top will start to crack. (I use my KitchenAid Mixer to make all my dough)
Submitted by Norma Hoover, of Ithaca
LEMON SQUARES
1 box Lemon supreme cake mix 1 stick melted butter 1 egg Mix by hand and pat into a 9x13 pyrex dish 1 8oz. cream cheese 3 eggs 1 box confectioners sugar Mix and pour over first layer Bake at 350° for 40 minutes. Cool and cut into squares.
Submitted by Peggy Foutz, of Greenville
NANNER PUDDING
1 small box French Vanilla Instant Pudding Mix 1 14oz. can Eagle Brand 5 bananas 1 box vanilla wafers 1 pint or 28oz. carton of whipping cream NOTE: I don’t use whipping cream. I substitute it with one large container of THAWED Cool Whip. It’s faster, and way less expensive, and you get the same results. In my opinion – better Mix Eagle Brand Milk with 1 1/2 cups cold water with electric mixer. Add dry pudding. Mix well with mixer. Put in refrigerator for 5 minutes. (If you use Whipping Cream Chill bowls and beaters – Then whip-whipping cream until firm (stuff can make a peak). After pudding has chilled for 5 minutes, fold into whipping cream or container of thawed Cool Whip. Do not use the mixer. Put one-cup mix on bottom of pan, alternate with banana’s, then wafers – then pudding, until ending up with pudding on top. Chill 1 hour.
Submitted by Arlene (Art) Garland, of Greenville
DATE CAKE
1 c. chopped dates 1 c. boiling water 1/2 c. shortening 1 c. sugar 1 egg 1 tsp. vanilla 1 2/3 c. cake flour 1/4 t. salt 1 t. soda 1/2 c. chopped walnuts Cover dates with boiling water. Cool to lukewarm. Thoroughly cream sugar and shortening. Add egg and vanilla. Beat well. Add date mix; then add sifted dry ingredients and beat well. Add nuts. Bake in greased 8 inch square pan at 350° for 35-40 minutes. Top with Cool Whip when serving, if desired.
Submitted by Elizabeth Koch, of Greenville
MANDARIN ORANGE CAKE
1 box Betty Crocker SuperMoist yellow cake mix 1/2 c. vegetable oil 1 can (11oz.) mandarin orange segments, drained (reserve 1/3 c. liquid) 4 eggs 1 can (20oz.) crushed pineapple, undrained 1 box (4-serving size) vanilla instant pudding and pie filling mix 1 c. frozen (thawed) whipped topping Heat oven to 350° (325° for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, oil, orange segments, reserve 1/3 cup orange liquid and eggs with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. To make pineapple frosting, stir together pineapple and dry pudding mix. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.
Submitted by Denise Good, of Greenville
OATMEAL CAKE
1 1/2 c. boiling water 1 c. old fashioned oats 2 eggs 1 c. white sugar 1/2 c. light brown sugar 1/2 c. vegetable oil 1 t. cinnamon 1 1/2 c. flour 1 t. baking soda 1/2 c. nuts (walnuts or pecans) Topping: 1 stick of butter, melted 1 c. light brown sugar 1/2 c. evaporated milk 1 t. vanilla 1 c. coconut Pour boiling water over oats and let stand for 15 minutes. Cream together eggs, white sugar, light brown sugar and vegetable oil. Add cinnamon, flour and soda. Add oatmeal mixture. Blend in 1/2 cup of nuts. Bake in a 9x15 pan at 350° for 35 minutes. Topping: Melt one stick of butter, add light brown sugar, evaporated milk, vanilla and coconut. Stir mixture together until well mixed. Pour over warm cake. Brown under broiler for 3-5 minutes until bubbly, golden color.
Submitted by Janet Schafer, of Greenville
MAY 3, 2015 - SUPPLEMENT TO THE EARLY BIRD - 2015 COOKBOOK - PAGE 13
CHOCOLATE PEANUT BUTTER HIGH HAT CUPCAKES
Yield 18 Cupcakes This recipe may seem long but the end product is so worth it. Also doubling is always a good idea because these are devoured within minutes. Cupcake Ingredients: 1 1/2 c. all purpose flour 1 t. baking soda 1/2 c. cocoa powder 1 1/2 c. sugar 3/4 c. smooth peanut butter 2 large eggs 1/2 c. vegetable oil 3/4 c. milk 1/2 t. vanilla extract 1 c. chocolate chips (I prefer milk chocolate but semi-sweet is fine, too) Mix flour, baking soda, and cocoa powder. In a separate bowl mix sugar, peanut butter, and eggs until combined. Mix oil, milk, and vanilla into wet ingredients. Slowly add the flour mixture until fully incorporated. Fold in chocolate chips. Fill cupcake liners 3/4 full. Bake at 350° for 30 minutes or until toothpick comes out clean. Let cool. Peanut Butter Frosting: 1 c. unsalted butter room temperature 2 c. smooth peanut butter 4 c. powdered sugar 1/4 c. + 2 T. whipping cream (can use milk) Beat butter and peanut butter until fully combined. Mix powdered sugar a little bit at a time until fully incorporated. Add cream (or milk) a little at a time. Beat until the frosting become light and fluffy. (About 3 minutes) Pipe a swirl of frosting onto cooled cupcakes using a large round tip or a zip top bag with the corner cut off. Place frosted cupcakes into the freezer for at least an hour. This will help make dipping them easier. Chocolate Ganache: 12oz. chocolate chips (Again I prefer milk chocolate but you can use your favorite) 1 c. heavy cream
Put chocolate chips in a large bowl. Heat the heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool. Take the frosted cupcake out of the freezer. One by one grab the cupcakes, turn upside down and dunk them into the chocolate ganache. (To make this easier you can put chocolate into a cup). Cover all the frosting with the chocolate. Allow the cupcakes to hover over the chocolate until all the excess chocolate drops off. Store cupcakes in the refrigerator until you are ready to eat them. Sit back, adore your masterpiece you just created, and enjoy.
Submitted by Rebecca Baker, of Piqua
CAFÉ COFFEE COOKIES
Makes 2 1/2 dozen 1/2 c. granulated sugar 1/2 c. brown sugar 1/2 c. butter or margarine, softened 1 egg 1 1/2 c. all purpose flour 1 T. instant coffee granules 1 t. baking soda 1/4 t. salt 1/2 c. chopped pecans 2 c. (12oz.) semi sweet chocolate chips Coffee Drizzle: 1/2 t. instant coffee granules 1/2 c. powdered sugar Heat oven to 350°. In a large bowl beat sugars butter and egg until creamy. Add flour, 1 T. coffee granules, baking soda and salt. Stir in pecans and chocolate chips. Bake 12-15 minutes or until golden brown. Cool 4 minutes on baking sheet then remove to cooling racks to cool completely (about 30 minutes). Meanwhile, in a small bowl dissolve 1/2 t. coffee granules in water. stir in powdered sugar until smooth and thin enough to drizzle. Drizzle over cooled cookies.
HOMEMADE NO BAKE CHEESECAKE
Beat until peaks form: 2 c. (1 pint) HEAVY whipping cream ½ c. powdered sugar ½ t. vanilla SET ASIDE In another bowl beat: 32oz. (4 blocks) cream cheese 4 c. powdered sugar 4 t. vanilla ½ t. almond extract Fold both mixtures together without beating CRUST: 1 1/2 packs crushed graham crackers which equal: (13 1/2 whole rectangle crackers, or 27 squares) 1 1/2 c. sugar 6oz. (1 1/2 sticks) butter, melted Press in bottom of large cake pan Pour cream cheese mixture over the crust, and place in fridge several hours until firm. You may add your favorite pie filling on top.
Submitted by Linda Blocher, of Greenville
SYMPHONY BROWNIES
1 (17.6-ounce) package brownie mix (9x13) Vegetable oil cooking spray 3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand) Prepare the brownie mix according to package directions. Spray a 13 by 9-inch cake pan with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter. Bake according to package directions. Let cool for 10 minutes. Use plastic knife to cut brownies into squares.
Submitted by Jane Kaiser, of Greenville
BEST EVER BROWNIES Preheat oven to 350°. Prepare a 9x13 pan with parchment paper or foil. Line the pan and let the liner come above the top of the pan for easy removing later. 1 1/2oz. cocoa 2 3/4oz. vegetable oil 6oz. butter 5oz. eggs (2-3) 4oz. flour 6 3/4oz. granulated sugar 6oz. chopped walnuts
Place cocoa, oil and butter in a microwave safe bowl. Microwave 30 seconds at a time; stirring until melted together. Set aside. In mixer bowl, put eggs, sugar and whip on medium until thick and creamy (about 5 minutes) – this step is important. Pour in cocoa mixture and mix on low for just a few seconds. Remove from mixer, add flour and walnut pieces and finish incorporating with a spatula by folding. Do not stir hard. When all is included, pour batter into prepared pan and bake 30 minutes. Do not over bake. Let cool in pan and then lift out of pan with the liner or foil. Peal away from sides, cut and enjoy. If desired, they can be iced. Will keep in the refrigerator, covered for over one week. Wrap in foil tightly and freeze for up to six months.
Submitted by Nora Bertrand, of Versailles
BUCKEYE BROWNIES Brownie Mix 1/2 c. butter 2 c. powdered sugar 3/4 c. peanut butter 2 t. milk 1 c. chocolate chips 1/4 c. butter
Bake and cool brownie mix completely. Beat butter, powdered sugar, peanut butter and milk, until creamy. Spread over brownies. Microwave 1 cup of chocolate chips and 1/4 cup of butter until smooth. Spread over peanut butter layer.
Submitted by Catherine Savage, of Arcanum
Submitted by Esther Garber, of New Paris
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PAGE 14 - 2015 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 3, 2015
CHOCOLATE SALAD DRESSING CAKE
Mix together: 1/2 c. sugar 2 c. flour 3/4 c. salad dressing or Miracle Whip 1 c. warm water dash salt 1 t. vanilla Mix in cup: 1/4 c. cocoa 1/2 c. warm water 1 T. baking soda (mix together) Poor over batter and mix together. Bake at 350° for 20-25 minutes.
Submitted by Diana Thobe, of Ansonia
PEANUT BUTTER COOKIES 1/2 c. shortening 1/2 c. butter 1 c. sugar 1 c. brown sugar 1 c. peanut butter 2 eggs, beaten 3 c. flour 1 t. soda 1/2 t. salt 1 t. vanilla
Cream sugar and fat. Add peanut butter and mix well. Add eggs and mix. Sift together dry ingredients and add with flavoring. Mix well. Shape into balls. Place 2 inches apart on a cookie sheet. Press 2 ways with a fork to flatten and mark. Bake in a moderate oven 375° for 9 minutes until delicately browned.
Submitted by Teresa Schaaf, of Greenville
Litchfield shares her passion for cooking with others GREENVILLE-When Eileen Litchfield married, her mother made aprons for her and her husband. He donned “Cook Number One” and she was adorned with “Cook Number Two.” Her husband claims that shortly thereafter he lost his standing as number one when Eileen’s knack for cooking quickly took over. Growing up, Litchfield watched over her grandmother’s shoulder, mostly with bread baking, and although her mother encouraged and actively taught her to bake, she feels she learned primarily by “osmosis”, just by being there and living in an environment that placed importance on cooking from scratch. “My mom was a healthy cook, she cooked from scratch and I just absorbed that,” she reminisced. “In high school I remember baking just one thing on my own. It was a Pillsbury Bake-Off recipe from 1955 and it was called ‘blueberry boy bait.’ To this day I continue to make that but have changed the name to blueberry crumb cake.” Moving to Greenville two weeks prior to the blizzard of 1978, Litchfield recalls a lack of restaurants in the area at the time. “If you wanted to eat, you had to learn to cook. I mainly cooked my way through cook books, took a few classes in Dayton, and we mostly ate my mistakes,” she laughed. Restaurants weren’t the only thing missing from the local area. Hailing from New York State, Litchfield soon started selling New York style cheesecakes which weren’t available in the town she now called home. That venture soon morphed into part-time catering which she continued for approximately seven years. “I really have a passion for cooking and eating, and sharing recipes and my knowledge, and just talking about food with people,” she said. “That’s why I love being able to teach at
Eileen Litchfield focuses on making bread during her monthly cooking classes at KitchenAid Experience.
KitchenAid Experience. People can then go home and do something and know it’s not that difficult. I love teaching them new foods and new things they may not have tried. When they come back and tell me something has become a favorite recipe or there’s a new ingredient they really like using, that’s wonderful.” Always trying to live by her “cooking mantra”-cook quick, nutritious and delicious, Litchfield’s favorite is bread baking. Varieties include her favorite, artisan, as well as pita pockets, bagels, oatmeal, totally whole wheat, cinnamon rolls, focaccia and herb breads. Focusing primarily on bread baking in the classes she teaches
once a month at KitchenAid, she always includes something extra. Last month her lesson included pita pockets and edamame humus. “KitchenAid is a real draw to our community. It’s a focal point and brings people into town and brings more dollars to our community,” she emphasized. Amazed that more people don’t take advantage of the classes, she reminds the community they last just 45 minutes to an hour and are free. Advance sign ups aren’t needed, and you sample your creations at the end of class. “I’d love to see more people take advantage of the free classes,” she said. “Everybody has to eat.”
MAY 3, 2015 - SUPPLEMENT TO THE EARLY BIRD - 2015 COOKBOOK - PAGE 15
PAGE 16 - 2015 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 3, 2015