Cookbook
Published by The Early Bird and BlueBagMedia.com
May 7, 2017
PAGE 2 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 7, 2017
MAY 7, 2017 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 3
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Stormin’ Norman’s Easy Apple Dumplins Directions • 8 small Cut the apples in half, cut out red apples the cores and place skinside up • 1 tube in a shallow baking dish or pan. Pour sugar and orange juice Pillsbury crescent rolls over apples and place one crescent roll over each apple. Sprinkle with powdered cinnamon and cut up butter on top of the • 1 cup rolls. Place dish, uncovered, on the halfgrid of your preheated orange juice • 1/2 cup sugar Holland Grill. Cook for 30-45 minutes or until crescents are • 1 stick butter golden brown and apples are soft. Serve warm with a scoop of French Vanilla ice cream and get ready for the praise! • powdered cinnamon
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Carolina Roast Pork Loin Directions Combine all ingredients and rub on the pork. Place the pork loin in a zip lock bag and refrigerate for 8 hours. Preheat Holland Grill. Place loin on Holland Grill for two hours or until done, 160°. Let rest for 10 minutes and slice. Serve with buttery mashed potatoes and cornbread for a delicious meal. Oh, and don’t forget the sweet tea!
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PAGE 4 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 7, 2017
SIDES AND APPETIZERS
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Smoked Macaroni and Chee FIRST PL ACE-SIDES
ACEY DULL S...SUBMITTED BY ST
AND APPETIZER
4 c Macaroni, Uncooked 2 Eggs, Lightly Beaten 1/2 c + 3 tbsp Heavy Cream 1 1/2 c Milk (more if needed) Salt and Pepper to taste 1 1/2 c Smoked Cheddar Cheese 8-10 oz Velveeta, Shredded 1 c Sharp Cheddar, Shredded 1 c Colby Jack, Shredded 1/2 c Mozzerella
ase/spray/butter a Preheat oven to 350 F, gre al dente, drain, set 9x13 pan. Cook macaroni cream, milk, 1 c aside. In a large bowl, add sharp cheddar and ta, vee Vel smoked cheddar, Taste. Add salt and colby jack. Stir to combine. s, stir. pepper to own liking. Add egg Pour cheese h. dis ed Add macaroni to prepar with remaining Top ll. we ute trib over top and dis e paprika on top is 1/2 c smoked cheddar. (A littl s. Do not overbake. ute optional). Bake 35-40 min 10-15 minutes. ol Co ls. It will set up as it coo e in a cast iron (This recipe can also be don at 350 F for 1 oker skillet and smoked in a sm ) ps. hour using applewood chi
1st
COLORIFIC SALAD
12 c Chopped Lettuce, a Mix of Iceburg and Romaine and Leaf Lettuce 1/2 c Red Onion, Chopped 1 c Shredded Cheddar Cheese 1/2 Green Pepper, Chopped 1 c Craisins 1 c Slivered Almonds 1 c Honey Roasted Sesame Sticks Dressing 1 c Sugar 1/ c Oil 1/3 c Vinegar 1/4 c Water 1 tsp Salt 1/2 tsp Pepper 1 tbsp Onion Flakes 1 tbsp Mustard 2 tbsp Mayonnaise Combine all dressing ingredients and mix well in blender. Assemble salad in large bowl and pour dressing over. Toss just before serving. Submitted by Karla Weaver
BBQ WATER CHESTNUTS
2 cans Whole water Chestnuts 1 Pound of Bacon 1 1/2 c Catsup 1 1/4 c Brown Sugar 3 tsp Prepared Mustard 2 tsp Worcestershire Sauce Wrap water chestnuts in half strip of bacon. Place on cookie sheet and bake 20 to 40 minutes in 350 F degree oven. You want your bacon to be done half way. Drain grease and mix other ingredients for sauce and simmer 20 minutes. Pour sauce over water chestnuts with spoon. Bake till bacon is completely done and sauce has thickened over bacon and chestnuts. Submitted by Chris Segiel
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TOM’S SCALLOPED POTATOES
TOM’S SCALLOPED POTATOES
Preheat oven to 350 F. In a large saucepan, heat butter over medium heat. Stir in the flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream and bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat. In a small bowl, mix the two cheeses well. Then layer a third of the potatoes, a third of the onion and 3/4 c cheese mixture in a greased 3 qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese mixture. Bake covered for 45 minutes. Uncover; back 25-30 minutes longer or until potatoes are tender and top is lightly browned. (Yields 8 servings)
Saute celery, onion and crushed red pepper in butter over medium heat in a dutch oven for 2 minutes. Add milk and next 3 ingredients, stirring well. Add potatoes, bring to a boil over medium heat, stirring occasionally. Spoon into a lightly greased 13’x9” baking dish. Sprinkle with cheeses. Bake at 350 F for 45 minutes or until bubbly and golden brown. Let stand 15 minutes before serving. (Yields 8 Servings)
1/4 c Butter, Cubed 1/3 c All Purpose Flour 3/4 tsp Salt 1/2 tsp Ground Mustard 1/2 tsp White Pepper 2 c Half and Half Cream 1 1/2 c (6 oz) Shredded Colby Cheese 1 1/2 c (6 oz) Shredded Swiss Cheese 6 c Thinly Sliced and Peeled Potatoes 2 Small Sweet Onions, Finely Chopped
Submitted by Thomas Hiegel
OLIVE TAPANADE
6 oz Can Large Pitted Black Olives 6 oz Jar Pitted Stuffed Spanish Olives 1/4 c grated Parmesan Cheese 2 tbsp Olive Oil 1/4 tsp minced garlic 1/4 tsp ground red pepper Drain olives, then chop to desired consistency. Stir in pepper flakes and parmesan cheese. Stir in garlic. Add olive oil. Serve spread on water crackers.
1/2 c Finely Chopped Celery 1 Large Sweet Onion, Sliced 1/2 tsp Dried, Crushed Red Pepper 3 tbsp Butter, melted 1 1/4 c Milk 1 1/2 c Whipping Cream 1/2 tsp Salt 1/4 tsp White Pepper 2 1/2 lbs Red Potatoes, Peeled and Cut into 1/8” Slices 1 c (4 oz) Shredded Swiss Cheese 1/2 c (2 oz) Shredded Colby Cheese
Submitted by Thomas Hiegel
DATE BALLS
1 stick Butter 1/2 lb Chopped Dates 1/2 c Sugar 1/2 c Finely Chopped Nuts 1/2 c Flaked Coconut 2 c Crisp Rice Cereal Heat butter, dates and sugar over low heat, stirring constantly until dates are soft. Cool completely. Add remaining ingredients. Mix well and roll into balls about 1 1/2 inches in diameter. Roll balls in powdered sugar if desired. Submitted by Anne Kaye
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PAGE 6 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 7, 2017
TOM’S MASHED POTATOES
1/2 lb. Turnips, Peeled and Cut into Small Pieces 2 1/2 lbs. Potatoes (Russet), Peeled and Cut into Pieces 1 Qt vegetable broth, preferably organic 1 tsp salt 2 tbsp salted butter In an 8-quart pot, place turnips, broth and salt. Cook 5 minutes over medium heat; add potatoes. Cover and bring to boil. Decrease the heat and simmer until vegetables are done and tender, about 20 minutes. Drain the turnips and potatoes, reserving all of the liquid. Return the turnips and potatoes to the pot and using a potato masher, mash well. Add 1 to 1/2 cups of the reserved cooking liquid and whip with the potato masher until smooth. Add the butter and whip until melted. Serve warm, with white pepper if desired. (Yields 8 servings) Submitted by Thomas Hiegel
TOM’S CORN BREAD 1 1/2 c Cornmeal 1/2 c Flour 1 c Buttermilk 1 tbsp Sugar 2 Large Brown Eggs 2 tsp Baking Powder 1/2 tsp Baking Soda 6 tbsp Vegetable Oil
Preheat the oven to 375 F. In a mixing bowl, combine all the ingredients except oil and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 3550 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done. Serves 4 to 6.
TURKEY RANCH ROLL-UPS
4 Soft Flour Tortillas 1/2 lb. Thin Sliced Deli Turkey 8 oz. Cream Cheese 1/2 pkg. Ranch Powdered Dip Mix 2 tbsp Miracle Whip Lay our your tortillas. Mix the cream cheese, Miracle Whip and dry ranch dip mix until well blended. Spread small amount on the tortillas, lay turkey in a think layer over spread and roll up entire tortillas. Chill then carefully slice into bite size pieces. (Can use ham, roast beef or any other meat desired) Submitted by Jeannie Hollopeter
DUCK FAT ROASTED POTATOES
3 1/2 lb. Potatoes Kosher Salt Pepper 1/2 tsp Baking Soda 6 tbsp Duck Fat (Available with the specialty oils in the store) Preheat oven to 475 F. Place a rimmed baking sheet in the oven to heat. Bring ten cups water to a boil in a large pot. Trim ends off potatoes, then peel and slice into 1/2� slices. When water boils, add 1/2 c salt and baking soda. Stir until dissolved. Add potatoes and return to boil. Boil 1 minute, then drain. Return to pot and cook over low heat until all the water is evaporated. Add duck fat and 1 tsp salt; mix until potatoes are coated with a paste. Pour potatoes onto the preheated sheet and spread into an even layer. Roast for 15 minutes, then turn potatoes with a thin spatula. Roast until uniformly golden brown. Season with salt and pepper, serve immediately. Submitted by James Bigham
Submitted by Thomas Hiegel
FLUFFY STUFFED SWEET POTATOES 8 Medium Sweet Potatoes 1/3 c Melted Butter 1 1/2 tbsp Firmly Packed Dark Brown Sugar 1 tsp Salt Dash of Pepper 1 c Marshmallow Cream 8 Marshmallow
Bake sweet potatoes until fork tender. Split tops and scoop out the pulp, reserving the shells. Mix pulp, butter, sugar, salt, pepper and marshmallow cream until fluffy. Spoon mixture into potato shells. Put marshmallow on top of each filled shell. Bake 30 minutes at 350 F. Serves 8. Submitted by Anne Kaye
NOODLE PUDDING
12 oz pkg Uncooked Wide Egg Noodles 8 oz pkg Cream Cheese, Softened 6 tbsp Butter, Softened 1/2 c Sugar 3 Eggs 1 c Milk 1 c Apricot Nectar Topping 1 c Cornflake Crumble 1/2 c Sugar 6 tbsp Butter, Melted 1/2 tsp Ground Cinnamon
GERMAN POTATO SALAD
2/3 c Diced Bacon, Cooked Crisp 3 tbsp Flour 1/2 c Chopped Celery 1/2 c Chopped Onion 3/4 tsp Salt 1/2 tsp Black Pepper 1/3 c Sugar 2/3 c Cider Vinegar 1 1/4 c Water 1 tsp Celery Seed 2 Medium Potatoes (Idaho is best), boiled, peeled and sliced 1/4 inch thick. Cook bacon, using medium heat, until crisp in a large skillet (cast iron is best), remove and set aside. Cook the celery and onion in the bacon drippings, using medium heat, for about 4 minutes until onions are translucent. Add flour, salt and pepper and cook 3 more minutes, stirring to mix well and to keep the roux from sticking. Add sugar, vinegar, and water all at once and stir. Bring to boil over medium heat and cook for 2 minutes. Add potatoes, celery seed and diced bacon. Gently stir to combine. Turn heat to low. Serve warm. Serves 6. Submitted by Anne Kaye
COWBOY CAVIAR
Cook noodles according to package directions. Meanwhile, in a large mixing bowl, beat the cream cheese, butter and sugar. Beat in eggs. Gradually stir in milk and apricot nectar. Drain noodles and add to cream mixture. Toss to coat. Place in 13x9x2� baking dish. Combine topping ingredients and sprinkle over noodle mixture. Bake, uncovered, at 350 F for 30 minutes or until a thermometer reads 160 degrees. Serve warm. Serves 8.
1 (15.5 oz) Can Black Beans, Drained 1 (14.5 oz) Can Diced Tomatoes, Drained 2 c Frozen Corn Kernels, Thawed 1/2 Medium Onion, Chopped 1/4 Green Bell Pepper, Finely Chopped 1/2 to Whole Jalepeno Pepper, Finely Chopped 1/2 tsp Garlic Salt 1 c Italian Salad Dressing 3/4 c Chopped Cilantro Add all ingredients. Let sit at least 20 minutes or overnight. Submitted by Peggy Foutz
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MAY 7, 2017 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 7
SCALLOPED CORN
PEANUT BUTTER AND YOGURT DIP
15.5 oz. can Cream Style Corn 2 Eggs 2/3 c Milk 2 tbsp Butter, Melted 1/2 c Crushed Saltine Crackers 1/4 tsp Each Salt and Pepper
1/2 c Creamy Peanut Butter 1 c Vanilla Yogurt (Nonfat best)
Beat eggs until frothy. Stir in other ingredients. Pour into greased casserole dish. Bake 1 hour at 350 F. Submitted by Anne Kaye
CHEESE-SAUSAGE BALLS
1 lb Sharp Cheddar Cheese, Grated, Room Temperature 1 lb Bulk Sausage, Mild or Hot 3 c Biscuit Mix (such as Bisquick) Mix cheese and sausage with biscuit mix (using fork makes it easier). Shape into 1 inch balls. Place on ungreased baking sheet. Bake 12 to 15 minutes at 350 F. Serve hot or cold. These can be frozen. Thaw slightly before baking and increase cooking time. Makes about 40 balls. Submitted by Anne Kaye
COTTAGE POTATOES
Combine peanut butter and yogurt. Chill. Serve with assorted fruits and vegetables such as apples, bananas and celery sticks.
Submitted by Anne Kaye
PASTA SALAD
12 oz. Box Bowtie Pasta 1 c Chopped Broccoli 1 c Chopped Cauliflower 1/2 c Chopped Onion 1 c Shredded Cheddar Cheese 1/2 lb. Cooked & Crumbled Bacon Dressing 16 oz. Mayonnaise 1 c Sugar 4 tsp Vinegar
Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray and set aside. In a large bowl, toss together cooked and diced potatoes, pimentos, parsley, and cheese. Spread in prepared baking dish. Pour melted butter and milk over potato mixture. Bake uncovered for about 45 minutes. Submitted by Charlotte Payee
4 Large Firm Green Tomatoes Salt 1 c Buttermilk 2 c Self-Rising Flour ( or 1 1/4 c flour and 3/4 c corn meal) Dash of pepper 2 c Peanut Oil for Frying Slice tomatoes 1/4 inch thick. Sprinkle with salt and layer in a colander. Allow the salt to pull the water from the tomatoes, at least 30 minutes. Pat tomatoes dry with clean kitchen towel or paper towels. Heat oil over mediumhigh heat. Dip tomatoes into buttermilk, then dredge in flour/pepper mix. Deep fry until golden brown. Serve warm. Serves 6. Submitted by Anne Kaye
Boil pasta according to directions on box. Drain and let cool. Mix first six ingredients together. Prepare dressing. Pour dressing on pasta ingredients and toss to coat. Serve chilled. Submitted by Lora Poeppelman
10 Potatoes, Diced and Cooked 1/2 lb. Velveeta Cheese 1 Large Onion, Diced Parsley Flakes 1 Small Jar Pimentos 1 1/2 Slices of Broken Bread Pieces 1 c Melted Butter Pepper to Taste A Little Milk to Moisten
FRIED GREEN TOMATOES
WILTED LETTUCE
2 Bunches Leaf Lettuce (Best from garden), cut or town into pieces 2-3 tbsp bacon drippings 1 egg, well scrambled 1 heaping tbsp sour cream 3/4 c cider vinegar 1/2 c water 2 heaping tbsp sugar 3-4 green onions, thinly sliced Heat bacon drippings over medium heat. Mix egg, sour cream, vinegar, water and sauce together. Add to bacon drippigs. Heat, stirring constantly, until bubbly and thickened. Add green onions. Pour mixture while hot over lettuce. Mix until lettuce “wilts” down. Serve warm. Submitted by Anne Kaye
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GLAZED BABY CARROTS
1 16 oz Pkg Baby Carrots 1/2 12 oz Jar Orange Marmalade Cook carrots in salted water until crisp-tender. Drain carrots and place in serving dish. Stir in marmalade. Serves 4. Submitted by Anne Kaye
GOURMET MACARONI AND CHEESE
1 tbsp Butter 1 tbsp Flour 1 tsp Salt 1/4 tsp Pepper 1 1/4 c milk 1 tbsp Instant Minced Onion 2 tsp Dry Mustard 1 tsp Worcestershire Sauce 1 lb. Mix of Shredded Cheddar Cheese 3 1/3 c Cooked Macaroni (1 3/4 raw) Melt butter in 2-quart skillet over low heat. Stir in flour, salt & pepper until smooth. Remove from heat. Gradually stir in milk. Add onion, mustard and Worcestershire sauce. Cook over medium heat until thickened. Stir in cheese until melted. Combine cooked macaroni and cheese sauce and place in 1 1/2 qt greased baking dish. Bake in oven at 350 F for 30-35 minutes. Refrigerate any leftovers. Submitted by Susan Fowble
After handling garlic, rub your fingers on stainless steel, like your sink, to get rid of the odor.
PAGE 8 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 7, 2017
MAIN DISHES
Mom’s Easter Salmon FIRST PL ACE-MAIN
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rancis FFURNITURE AT
Greenville
2 lbs. Salmon Fillets (remove gray scale) 1/3 c Orange Juice (not from concentrate) 1/3 c Maple Syrup 3 tbsp Minced Garlic (I use the garlic in a jar)
DISHES...SUBMITTED
pour over salmon Mix above 4 ingredients and overnight. I lay bag in a ziploc back. Marinate rator and flip over flat on a dinner plate in refrige Grill or broil about occasionally to saturate fillets. salmon flakes. 10-15 minutes per side until
HERB ROASTED CHICKEN
1/2 c. Chopped Parsley 1 tbsp Chopped Thyme 1 1/2 tsp Chopped Rosemary 1 Minced Garlic Clove Salt and Pepper 1 tbsp olive oil 1-3-5 lb. Chicken 1 c. Chicken Broth 3 tbsp white wine 1 1/2 tbsp cornstarch 1 tbsp Water 1 tbsp Cold Butter
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Process herbs, garlic, 1 tsp salt and 1/2 tsp pepper in a food processor until it forms a paste. Combine 1 tbsp paste with oil in a small bowl. Reserve 1/2 tsp paste in a small bowl, cover with plastic wrap and refrigerate. Pat chicken dry, and loosen skin over breast and thighs. Rub remaining herb paste under skin. Rub oil all over the outside of the chicken, transfer to a plate, cover and refrigerate 1 hour, or overnight. Preheat oven to 450 F. Roast chicken breast side down, in a v-rack, until the thighs register 135 F, about 40 minutes. Flip chicken breast side up, pour 2 cups water in the roasting pan and return to oven and roast until thighs register 175 F, about 30 minutes. Place on a carving board and let rest 20 minutes. Strain pan juices and remove fat. Measure 1/2 c juices and place in a medium saucepan, add broth and wine and bring to a boil. SImmer until slightly thickened and reduced by half, about 12 minutes. Mix starch and water, add to pot. Simmer until thickened and reduced by half, about 12 minutes. Mix starch and water, add to pot. Simmer until thickened; off heat add in the butter and reserved herb paste. Season with salt and pepper to taste. Carve chicken and serve with sauce. Submitted by James Bigham
1st ARTICHOKE PESTO SALMON WITH GOAT CHEESE
1 tbsp Olive Oil or Coconut Oil 1 jar of Private Selection Artichoke Hearts 1 jar of Private Selection or Classico Creations Basil Pesto 1 Container of Goat Cheese Salt, Pepper and Aluminum Foil Turn on grill or heat oven to 400 F. Cut aluminum foil big enough to loosely wrap around the salmon. Spread 1 tbsp of olive oil or coconut oil in the center of the foil (Make sure you spread a big enough area per the size of your salmon) Place the fresh salmon in the center of the foil. In a food processor, combine jars of the artichoke hearts and basil pesto and blend together until creamy. Spread the artichoke pesto blend on the top of the salmon making sure to cover completely. Add the goat cheese on top. (Just sprinkle the goat cheese to desired amount). Add salt and pepper. Take the long ends of the foil, bring them together & fold it down, leaving enough room that the cheese does not touch the foil. Then fold the sides making sure the salmon is completely covered. Place the salmon on the grill or in the over for 10 minutes. Take out and enjoy! Add a fresh garden salad and you have a complete and healthy meal. Submitted by Jessica Clark
Peel tomatoes with ease! Cut an X in the top, and then simmer in a pot of hot water for 15 to 30 seconds. Cool down and the skin will fall right off.
MAY 7, 2017 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 9
GRANDPA JIM’S SPECIAL CHICKEN 2.0 4 Chicken Breasts 2-3 eggs 1/4 Cup Ranch Dressing 1/2 Cup Sprinkle Parmesan Cheese 1-2 Sleeve of Saltines 1 tsp. Salt 1 tsp Pepper Quite a bit of oil, anything but olive
My daughters named my father’s fried chicken this because they liked it so much, and it stuck, even when I’m the one making it. My dads only had egg and crackers, which is just fine, but I added a few twists of my own, which my girls seem to like just as well. With the egg base and Parmesan/cracker coating, the measurements can be a little random. You may end up with a little left over (definitely don’t reuse) or need to whip up a little extra as you go. First you’ll make the cracker mix. I leave the crackers in the bag and carefully crunch them up and then empty them into a wide container. Bowl, plate with a bit of lip on it, whatever. You can give the sleeves to your kids to crush, but you tend to get a little whole in the package and I can promise you’ll have cracker dust all over your house. You dump the Parmesan, salt and pepper in with it, mix and that’s done. Egg base. Crack the eggs, add the Ranch, mix up. That’s done. For the chicken breasts, the trick is to cut them into manageable pieces. You want the inside to cook perfectly at the same time as the breading starts to transition from a golden to a richer brown. Chicken breast on a cutting board, diagonal cuts, make the pieces about an inch thick. I usually take a diagonal slice through the larger part, then cut the remaining portion in two. I use an electric skillet to cook this meal. With a regular pan, you can maybe do 3 or 4 of these at a time, with the skillet, you can do the whole meal in 2 batches. You want about 1/4 to 1/2 in worth of oil in the pan, so that it comes up to just below half the thickness of the chicken. Less than that and you end up with a white ring around the middle of the chicken, which is no good. When the oil is hot, toss a piece of cracker in. If it sizzles, you’re good to go. Chicken goes into the egg mix, then into the
cracker mix (both sides, obviously), then into the pan. You want a low-grade hiss. If it looks too exciting in the pan, it’s too hot. You’ll burn the breading, the chicken will be pink in the middle, generally not a good time. So as low a temperature as you can get and still have a nice amount of bubbles. You want the breading to become brown. Not tan, not light brown. Brown. I prefer using a fork to flip the chicken. Stab a corner, flip. If you use tongs or a spatula, you scrape off breading on the uncooked side. Or I do, at least. Anyway, cook one side, the other, take out and put on a rack or a plate with some paper towels under them. You, sir or maddam, are done. Enjoy. Pro Tip: Save the crunch cracker bits that fall off and get cooked. They go well on mashed potatoes. Submitted by Johnathon Denney
BREADED RANCH CHICKEN
6 Boneless, Skinless Chicken Breasts 3/4 c Crushed Corn Flakes 3/4 c Parmesan Cheese 1 envelope Ranch Dressing Mix 1/2 c Margarine, melted In a shallow dish, combine corn flakes, cheese and dressing. Dip chicken in melted butter then in corn flake mixture to coat completely. Place in a 9x13 baking dish. Bake uncovered for 45 minutes or until juices run clear at 350 F. Submitted by Jeannie Hollopeter
FRIED BEEF
1 Jar Canned Beef, 1 Quart 2 c Flour Kosher Salt Oil or Butter for Frying Heat oil or butter in skillet on stove. About 1 inch in bottom of skillet. Drain beef. Break into smaller pieces. Dredge in flour and place in skillet. Fry until brown, turn over and fry other side until brown. Remove from skillet. Place on paper towel, sprinkle with kosher salt. Submitted by Jessy Bigham
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GREAT GRANDMA’S CHICKEN AND DUMPLINGS
Broth 1 Large Fryer Hen 1 Large Onion, Peeled and Quartered 3 Large Carrots, Cut into Large Pieces 3 Stalks of Celery, Cut into Large Pieces 1 Small Bundle of Parsley Salt and Pepper to Taste Dumplings 3 Cups Cake Flour 3/4 tsp Baking Soda 3/4 tsp Salt 4 1/2 tbsp of Lard (You can sub shortening if needed) 1 c Whole Milk Mix flour, baking soda and salt together in bowl. Cut lard (or shortening) into the flour mixture with your fingers until it resembles small peas. Add your milk 1/4 c at a time as you may not need the full cup. Mix until la ball of dough just starts to form, being careful to not over mix. Place your chicken, onion, celery, carrots and parsley in a large stock pot and cover with water. Bring to a boil, then reduce to a gentle simmer. Let it continue until the chicken is fully cooked (about 165 F). At this point you can start working on your dumplings, or you can wait until the chicken is fully cooked. Once chicken is fully cooked, remove from broth and let cool. Once cooled, remove skin from chicken and take off the bone and pull into medium sized pieces. Discard the bones and skin. Pour broth through a fine mesh sieve lined with cheese cloth (in a pinch you can use a coffee filter) throw vegetables away. Set aside 6 cups of the broth for the dumplings. You can store the remaining broth in the freezer for later use. Roll out the dough onto a floured surface that you don’t mind cutting on. Roll the dough out to about 1/4 in thickness. Using a pizza cutter or sharp knife, cut dough into squares and place on wax paper. Let the dumplings air dry at least 30 minutes up to several hours. In a large pot over medium heat, bring broth to a gentle simmer and drop in the dumplings. Cover and allow to cook for 7-10 minutes. Reduce heat to low and add chicken. Allow to cook until thickened, about 20-30 minutes or longer depending on your stove or if you want a thicker broth. Season generously with salt and pepper. Submitted by Karen Barhorst
CHICKEN DILL
1 1/2 c Sour Cream 2 cans Cream of Chicken 1 tsp Poppy Seed 1 1/4 tsp Dill Weed 1/2 tsp Onion Salt 1/4 tsp Garlic Salt 1 tbsp Chicken Base (Optional) 3 c Cooked White Rice (Can use brown) 2 1/2 c Diced, Cooked Chicken (Can use 14.5 oz can of Keystone Chicken) 1 c Shredded Colby Jack Cheese (Can use mild or medium cheddar) Topping 1/2 c Melted Butter 1 1/2 c Club Crackers, Crushed 1/2 c Sliced Almonds Combine first 10 ingredients and place in a greased 9x13 baking dish. Mix topping together and place on top. Bake at 350 F for 40-45 min. Submitted by Cindy Fenstermaker
CHEESY CHICKEN SPAGHETTI CASSEROLE
7 oz. Spaghetti, cooked and drained 1 can Chicken, undrained 2 cans Cream of Chicken Soup 1 pint of Half and Half 8 oz. Velveeta Cheese, Cubed Mix all the above, place in greased casserole dish. Bake at 350 F for an hour or until heated. Submitted by Angie Arnold
HUBBY’S TACO SURPRISE
1 lb. Ground Beef 1 Taco Seasoning Packet 1 pkg. Mexican Rice 1 can Frity Lay Jalapeno Nacho Cheese Dip Franks Hot Sauce Cook and drain beef. Add taco seasoning and cook according to packet. Cook rice according to packet. Mix together beef, rice, nacho cheese and hot sauce (add to taste, approx. 2-3 tbsp) Serve with tortilla chips or scoops. Add your own toppings (ex. lettuce, sour cream, tomatoes, black olives, peppers, taco sauce) *Could also serve with tortillas, taco shells or as a taco salad. Submitted by Ann Moore
PAGE 10 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD -MAY 7, 2017
ALICE SPRINGS CHICKEN
DESSERTS
Raspberry Charlotte
6 Bacon Slices 1/4 c Regular Mustard 1/3 c Honey 2 tbsp Mayonnaise 2 tsp Dried Onion Flakes 1 c Sliced Fresh Mushrooms 2 c Shredded Colby Jack Cheese 2-4 Chicken Breasts Sprinkle and rub chicken breasts with seasoning salt. Cover and refrigerate 30 minutes (or overnight). Fry bacon slices until crisp. Remove and set aside. Saute chicken in bacon grease, 3-5 minutes per side or until browned. Put in 9x13 casserole dish or pan. To make honey mustard, mix mustard, honey, mayonnaise and dried onion flakes in small bowl. Spread honey mustard over each piece of chicken, then layer with mushrooms, crumbled bacon and shredded cheese. Bake in 350 F oven for 30 minutes or until cheese is melted and chicken is done. Serve with leftover honey mustard Submitted by Peggy Foutz
If your recipe calls for buttermilk, you can use regular milk with lemon juice.
Filling 1 1/4 tsp Gelatin 2 tbsp Water 3 Egg Yolks, Reserve Whites 2 tsp Cornstarch Frozen 1 lb. Raspberries, Fresh or 2/3 c Sugar 2 tbsp Butter 1 3/4 c Cream Jam Topping 1/2 tsp Gelatin 1 tbsp Lemon Juice Jam 1/2 c Seedless Raspberry Cake 2/3 c Cake Flour 6 tbsp Sugar 3/4 tsp Baking Powder 1/8 tsp Salt 1/4 c Vegetable Oil 1 Egg, Plus 3 whites 2 tbsp Water 1 tsp Vanilla 1/4 tsp Cream of Tartar
M
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MAY 7, 2017 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 11
PECAN COBBLER
This decadent Southern dessert recipe is super easy to make. the cobbler and sauce are created in one pan. The luscious, velvety texture makes the perfect bite...after bite...after bite! 6 TAB Butter (no substitutes Please) 1 cup Pecans 1 1/2 cup Self-rising flour 1 1/2 cup Granulated Sugar 2/3 cup Milk (more if needed) 1 tsp Vanilla 1 1/2 cup packed Light Brown Sugar 1 1/2 cup Hot Water Preheat oven to 350 degrees. Add butter to a 9x13” cake pan or casserole dish and melt in the oven. Once butter is melted, sprinkle the pecans over butter. In a bowl, mix flour, sugar, milk, and vanilla. Stir to combine, but don’t over-mix. Pour batter over butter and pecans, do not mix. Sprinkle brown sugar evenly over batter, do not stir. Carefuly pour the hot water over the mixture; do not stir. Bake 30-35 minutes or until golden brown. (I recommend using real butter only. It is not recommended to reduce either brown sugar or the hot water) SERVE WITH COOL WHIP OR ICE CREAM Submitted by Rita Walters
MAPLE NUT ANGEL FOOD CAKE 1 1/2 c Egg Whites, about 10 1 1/4 c Flour 3/4 c Packed Brown Sugar 1 1/2 tsp Cream of Tartar 1/4 tsp Salt 1/4 tsp Maple Flavoring 1 c Sugar 3/4 c Pecans, finely chopped
Let eggs stand at room temperature for 30 minutes. Sift together flour and brown sugar twice. In a large bowl, beat egg whites, cream of tartar and salt at medium speed until soft peaks form. Add vanilla and maple flavorings. Gradually beat in sugar 2 tbsp at a time on high until still peaks form. Fold in flour mixture a fourth at a time. Bake at 375 F for 35-40 minutes. Submitted by Kaia Kruckeberg
Create simple syrup by simmering 1 cup of water and 1 cup of sugar in a medium heated pot until the sugar dissolves. Bottle and store in your refrigerator for up to 2 weeks.
ANGEL FOOD CAKE
VANILLA POTS DE CREME
Sift flour and 1/3 c sugar together three times on waxed paper. Place egg whites in bowl (mixing). Gradually turn to speed 6 and whip until egg whites are frothy, about 20-30 seconds. Add salt, cream of tarter and vanilla. Turn to speed 6 and continue whipping until whites are almost still but not dry, about 2-2 1/2 minutes. Turn to speed 2 and gradually add remaining 1 1/3 c sugar, mix about 1 minute. Stop and scrape bowl. Remove bowl. Sift about 1/4 of flour mixture over egg whites. Fold in gently with spatula making 10-12 strokes. Repeat until all flour is used. Pour batter into ungreased 10 inch tube pan. Bake at 375 F for 35 minutes. Let cook in inverted pan for 1 hour.
Preheat oven to 325 F. Pour cream into a medium sauce pan over medium heat. Add vanilla bean or vanilla extract. Bring almost to a boil, then turn off heat. Place the egg yolks and sugar in a large bowl. With a whisk, beat egg yolks and sugar until it’s very pale yellow, about 2-3 minutes. Slowly add cream to the egg yolks, being careful not to cook the egg. Pour through a fine mesh sieve to remove any egg bits. Pour 1/2 to 3/4 of a cup into each ramekin, filling it 3/4 full. Place ramekins on a 9-13 baking pan, then pour hot water in the pan, until it reaches halfway up the ramekins. Cover pan with foil and place in oven and bake until set, about 35-40 minutes. Remove from oven and cool. Place in refrigerator and cool at least 2 hours before serving.
1 1/2 c Sifted Cake Flour 1 2/3 c Sifted Sugar 1 1/2 c Egg Whites 1/2 tsp Salt 1 1/2 tsp Cream of Tarter 1 1/2 tsp Vanilla
Submitted by Jessy Bigham
1 qt. Heavy Cream 1 Vanilla Bean, Split or 1 tsp Vanilla Extract 10 Egg Yolks 3/4 c Sugar
Submitted by James Bigham
PAGE 12 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 7, 2017
SATURDAY MORNING COFFEE CAKE 2 Eggs 1 c Sugar 1 c Milk 4 tbsp Shortning, Melted 2 c Flour 4 tbsp Baking Powder 1 tsp Salt Topping 1/2 c Light Brown Sugar 2 tsp Cinnamon 2 tbsp Flour 2 tbsp Butter 1 c almonds or walnuts
Mix all ingredients for batter, put in a cake pan. Mix topping and sprinkle on top. Bake at 375 F for 20-25 min. Makes 12 servings. Submitted by Dorothy Turner
ANGEL FOOD CAKE, CHOCOLATE CHIP Cake 1 1/2 c egg Whites (about 12) 1 1/c c Powdered Sugar 1 c Cake Flour 1 1/2 tsp Cream of Tarter 1 tsp Vanilla 1/4 tsp Salt 1 c Sugar 2/3 c Mini Chocolate Chips
7 Minute Frosting 1 Egg White 3/4 Sugar 1/4 c Boiling Water 1/4 tsp Cream of Tarter 1 tsp Vanilla Beat all together until still, about 7 minutes. Place egg whites in a large mixing bowl, let stand at room temperature for 30 minutes. Sift powdered sugar and flour together twice, set aside. Add cream of tarter, vanilla and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add sugar, about 2 tbsp at a time, beat on high until glossy peaks form and sugar is dissolved. Gradually fold in flour mixture about 1/2 c at a time. Fold in chocolate chips. Spoon into an ungreased 10” pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 F for 50-55 minutes until top springs back when lightly touched and cracks feel dry. Immediately turn pan upside down and allow to cool completely. Frost with seven minute frosting or frosting of your choice. Submitted by Emily Weaver
PEANUT BUTTER CHOCOLATE DROPS SANDWICH
4 Slices Bread 1 tbsp Butter 2 tbsp Peanut Butter, Smooth 3 Pieces Old Fashioned Vanilla Creme Drops Spread butter on 1 slice of bread. Spread peanut butter on other slice of bread. Slice or squash creme drop and place all over peanut butter. Cut in quarters.
Submitted by Jessy Bigham
BREAD PUDDING (HA! HA!)
24 Krispy Kreme Donuts 1 Can Fruit Cocktail, 15 oz. 1 Can Condensed Milk 2 Eggs, Slightly Beaten 1 c raisins Cut donuts into bite sized pieces (6 each). Using your hands squish all the ingredients together and pour into a lightly greased 9x13 baking dish. Bake in a 350 F oven for 30 to 40 minutes or until center is set. Cool. Drizzle with a powdered sugar/milk glaze. ( 3/4 c powdered sugar, 2 tbsp milk)
Submitted by Susette Kruckeberg
PEANUT BUTTER COOKIES 1 c Sugar 1 c Brown Sugar 1 c Margarine 2 Eggs 1 c Peanut Butter 2 1/2 c Flour 1/4 tsp Salt 1/2 tsp Baking Soda 1/4 tsp Baking Powder 1 tsp Vanilla
Blend butter, sugars and eggs, add peanut butter and beat until soft and fluffy, add dry ingredients and blend. Add vanilla and beat until all ingredients are blended. Used cookie scoop and roll dough balls in extra sugar. Place 1 in apart on cookie sheet, bake. Over 300 to 325 F, line cookie sheet with parchment paper. Bake cookies 12-14 minutes
Submitted by Jeannie Hollopeter
MOLASSES GINGERSNAPS Beat Together 2 c Sugar 2 Eggs 1/2 c Dark Molasses 1 c Shortening
Once Combined add 3 1/2 c Flour 2 tsp Baking Soda 2 tsp Ginger 1 tsp each Cloves, Nutmeg and Allspice 1 1/2 tsp Cinnamon Mix well. Pour on rimmed greased cookie sheet. Sprinkle with sugar and bake for about 15 min. Will be soft to touch. 350 F oven.
Submitted by Martha Kuether
MOM’S ORANGE FLUFF DESSERT
1 Large Box Vanilla Pudding (cooking, not instant) 2 c Water. Bring to a boil with pudding. Add small 3 oz box orange jello and mix well. Sit in fridge to cool. After cool, add: 1 small can crushed pineapple, drain, 1 small can mandarin oranges, drain, 1 small tub of Cool Whip. This can easily be adapted for any diabetic in your family by using sugar free jello and light Cool Whip. Serves 6-8
Submitted by Roxanne Beck
LEMON DELIGHT
Crust 2 Pkgs Graham Crackers (crushed) 1/2 Stick Margarine 1/4 c Sugar Melt margarine, add to crumbs and sugar, mix until well blended. Press into 9x13 in glass baking dish and bake at 400 F for 5 minutes. Let cool completely. Filling 1 c Powdered Sugar 8 oz. Cream Cheese, Softened 1/2 container Cool Whip, Small Mix and spread on crust. 2 sm boxes Instant Lemon Pudding 3 c Milk Beat until thickened. Spread over cream cheese, layer with remaining cool whip. Sprinkle with chopped walnuts.
Submitted by Jeannie Hollopeter
PEANUT BUTTER CHOCOLATE CHIP COOKIES
4 lg Eggs 1 stick Unsalted Butter, Melted 1/2 c Sugar 1 c Light Brown Sugar 1 c All Natural Peanut Butter 1 tbsp Baking Powder 2 1/2 c All Purpose Flour 12 oz. or 2 c Milk Chocolate Chips In a bowl or mixer, whip eggs, then mix in melted butter. While blending add white and light brown sugar. Fold in peanut butter. Place baking powder and flour in and fold until evenly blended. Fold in chocolate chips. Then using a cookie scoop, place on a tray covered with aluminum foil. Preheat oven to 350 F and cook for about 20-25 minutes or until starts to brown around edges. Cool on rack for 10 minutes and then devour. Submitted by Craig Shively
PECAN COBBLER
This decadent Southern dessert recipe is super easy to make. The cobbler and sauce are created in one pan. The luscious, velvety texture makes the perfect bite...after bite...after bite! Ingredients 6 tbsp Butter, no substitutes please 1 c Pecans 1 1/2 c Self-Rising Flour 1 1/2 c Granulate Sugar 1/2 c Milk, more if needed 1 tsp Vanilla 1 1/2 c Packed Light Brown Sugar 1 1/2 c Hot Water Preheat over to 350 F. Add butter to a 9x13” cake pan or casserole dish and melt in oven. Once butter is melted, sprinkle the pecans over butter. In a bowl, mix flour, sugar, milk and vanilla. Stir to combine but don’t over-mix. Pour batter over butter and pecans, do not mix. Sprinkle brown sugar evenly over batter, do not stir. Carefully pour the hot water over the mixture, do not stir. Carefully pour the hot water over the mixture, do not stir. Bake 30-35 minutes or until golden brown. Notes: I recommend using real butter only. It is not recommended to reduce either brown sugar or the hot water. Serve with Cool Whip or ice cream. Submitted by Rita Walters
MAY 7, 2017 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 13
SOURDOUGH APPLE CINNAMON COFFEE CAKE Cake 1 c Feed Sourdough Starter 1/4 c Oil 1 Egg 1 c All Purpose Flour 2/3 c Honey 1/2 tsp Salt 1 tsp Baking Soda 1 tsp Ground Cinnamon 1 1/2 c Apples Diced Topping 2 tbsp Butter, Softened 1/4 c Brown Sugar 1/4 c Chopped Walnuts 1/3 c Oats 1/2 tsp Cinnamon Preheat oven to 375 F. Grease an 8” pan. Place starter in large mixing bowl. Add all remaining ingredients. Stir gently until well blended. Pour batter into prepared pan. Mix all toppings to form crumbs. Sprinkle over top. Bake for about 35-40 minutes until center is set or toothpick clean.
Submitted by Martha Kuether
PEANUT BUTTER SHEET CAKE
Cake 1 Stick Margarine 1/2 c Peanut Butter 1 c Water 1/2 c Oil 2 c Flour 2 Eggs, Lightly Beaten 1/2 c Milk 2 c Sugar 1 tsp Vanilla 1 tsp Baking Soda Put first four ingredients into a saucepan and bring to a boil. until butter and peanut butter are melted. Put flour, sugar and baking soda in a mixing bowl. Put eggs, milk and vanilla together and slightly beat, add peanut butter mixture into dry ingredients and beat. Add egg mixture and beat until blended, pour into jelly roll pan that has been sprayed with cooking spray. Bake at 400 F for 20 minutes. Peanut Butter Frosting 1 stick Margaraine 1/2 c Peanut Butter 1/3 c Milk 2 lbs. Powdered Sugar Bring this to a boil until melted, add to powdered sugar, about 2 lbs, beat until it’s the consistency you desire. Spread on warm cake. Submitted by Jeannie Hollopeter
Butter Frosting Chocolate Cake w/PeanutTED BY BETH MERTZ ION...SUBMIT
HONORABLE MENT
1 c White Sugar 1 c Brown Sugar 1 3/4 c Flour 3/4 c Cocoa 2 tsp Soda 1 tsp Baking Powder
1 tsp Salt 2 Eggs 1 c Milk 1 c Strong Black Coffee 1/2 c Vegetable Oil 2 tsp Vanilla
2 c Powdered Sugar le Peanut Butter 1/2 c Crunchy or Creamy Sty 1/4 c (1/2 Stick) Butter 1/4 c Milk 1 tsp Vanilla
Chocolate Cake sugar, flour, cocoa, ine Comb der baking soda, baking pow s, egg d Ad l. bow e and salt in larg at Be . illa van and oil , fee cof milk, s. ute min 2 medium speed for s. ute min 35 30for F Bake 350 Peanut Butter Frosting Combine all ingredients, 1 beat until smooth. Makes 9” 3/4 cups, enough to frost layer cake.
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PAGE 14 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 7, 2017
PINEAPPLE CHEESECAKE BLONDIES
Blondie Crust 1 pouch Sugar Cookie Mix Sugar 1/2 cup butter, softened 1 egg Cheesecake Layer 1 package (8 oz) cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla 1 1/2 cups heavy whipping cream Pineapple Topping 1 box (4-serving size) gelatin pineapple-flavored 1/2 cup boiling water 1 can (20 oz) crushed pineapple, undrained Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, beat Blondie Crust ingredients with electric mixer on high speed to a crumbly dough. Press in
bottom of baking dish. Bake 20 to 25 minutes or until edges are lightly golden brown and center appears dry. Cool completely on cooling rack, about 30 minutes. In medium bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Set aside. In small bowl, beat whipping cream on high speed to soft peaks, then fold in to cream cheese mixture. Spread on top of cooled blondie crust. In medium bowl, mix gelatin and boiling water with whisk until gelatin is dissolved. Add pineapple. Spoon mixture evenly on top of cheesecake layer. Refrigerate at least 2 hours until completely set. Cut into 6 rows by 4 rows, and serve. Submitted by Shannie Denney
When serving ice cream to large groups, ditch the ice cream scoop. Break open the whole container and slice the ice cream into portions.
GOLDEN GRAHAMS S’MORES CANDY BARK 3 cups semisweet chocolate chips 1/4 cup white vanilla baking chips 1 cup Golden Grahams cereal 1/2 cup miniature marshmallows
Spray large cookie sheet with cooking spray; line with cooking parchment paper or waxed paper. In large microwavable bowl, microwave chocolate chips uncovered on High 2 minutes, stirring after each minute. Continue microwaving and stirring in 15-second intervals until melted and smooth. Pour melted chocolate onto cookie sheet. Use spatula to spread evenly into 10x13inch rectangle, about 1/4 inch thick. In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over chocolate layer on cookie sheet. Immediately sprinkle cereal and marshmallows over top; press into melted chocolate to help pieces stick. Refrigerate uncovered about 30 minutes or until firm. Break into pieces. Store covered in refrigerator. Submitted by Angie Crisp
STRAWBERRYRHUBARB DUMP CAKE 6 cups sliced strawberries 2 cups sliced rhubarb 1/3 cup sugar 1 tablespoon cornstarch 1 box yellow cake mix 10 tablespoons butter, melted
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can. Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream. May use fresh or frozen fruit. If using frozen, do not thaw before using. Make sure to spread out cake mix so there are no large mounds on top of cake. Submitted by Amber Godwin
Homemade meals are good for the heart and soul. Cook often and cook with others.
MAY 7, 2017 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 15
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PAGE 16 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 7, 2017