Featuring family favorite recipes submitted from our community
SUNDAY, OCTOBER 25, 2020
Table of Contents ENTRÉES
5
SIDES
10
DESSERTS
18
SNACKS
26
DRINKS
28
Did you know that, apparently, October is National Cookbook Month? I had no idea that there was such a thing until I was asked to assist with OuR Community’s Cookbook. In a year like no other (as we hear regularly), I don’t know about you, but I need some new staples in my recipe book. Cooking at home is both necessary and incredibly comforting, but I am getting tired of my own dishes because I repeatedly return to the same things. So, we asked our readers for their favorite recipes to showcase: family favorites, creative meals, fancy cocktails and decadent desserts. Within this cookbook, we’ve got entrees, side dishes, desserts, snacks and drinks, a variety of delicious options for every taste, just in time for the holiday season! In fact, there are over 60 scrumptious recipes in the following pages, so there’s bound to be something for everyone! We wanted to provide this as a keepsake so that you can revisit these dishes for years to come. We hope you enjoy this offering. Please let us know which are your favorites that your family loved and that you’ll add to your staples. I would love to see photos of your creations, so feel free to reach out via email at tthurston@observer-reporter.com. Take care, stay safe and happy cooking!
2 • O R COMMUNITY’S COOKBOOK | OBSERVER-REPORTER
SUNDAY, OCTOBER 25, 2020
SUNDAY, OCTOBER 25, 2020
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SUNDAY, OCTOBER 25, 2020
E K I L L E E F DON'T
TONIGHT? OUTDOOR DINING & CURBSIDE TAKEOUT AVAILABLE Reservations are highly recommended due to limited seating. We want to ensure the safety of our staff, guests & beloved community.
WE CAN'T WAIT TO SEE YOU! Curbside Takeout available. Full menu online at www.AngelosRestaurant.com
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Reuben Casserole
ENTRÉES
Karen Manni, Burgettstown, PA
Chicken Pot Pie
Mary C. Wichterman, Washington, PA 2 whole skinless chicken breasts 1 or 2 stalks celery 1 1/2 tsp salt pepper 6 cups water 4 cubed potatoes 6 sliced carrots 1 cup sliced onions
Noodles: 1 cup flour 1 tbsp butter 1 tsp salt 1 egg plus 2 tbsp water
1 bag (32 ounces) sauerkraut, well drained 1 pound deli-style corned beef, chipped 8 ounce bottle Thousand Island dressing 1 pound sliced or cubed Swiss cheese 12 slices rye bread, cut into 1-inch cubes 4 tablespoons butter, melted Preheat the oven to 350°. Place a layer of sauerkraut on the bottom of a 13x9x2 inch casserole. Top with a layer of corned beef. Pour the dressing evenly over the beef. Sprinkle on the cheese to cover. In a large bowl, toss the bread cubes with the melted butter to coat, then press the bread cubes gently onto the cheese layer. As the cheese melts, it will help the crispy bread cubes adhere.
Cook chicken, celery, salt and pepper together for 1 hour. Remove chicken from broth, debone, and cube. Cook vegetables in chicken broth for 15 - 20 minutes. Remove vegetables from broth.
Bake uncovered for 30 minutes. Let cool slightly, then cut into portions. Makes about 6 to 8 servings.
For noodles: Mix ingredients well. Roll 1/8 inch thick. Cut into 2 inch squares. Drop into boiling broth. Boil 15 minutes. Add chicken and vegetables to broth and noodles. Allow flavors to mingle, serve, and enjoy.
Tomato basil pork chops
BK’s Spinach-Feta Burgers Rebecca Taylor, Canonsburg, PA
(1) 10 oz package frozen chopped spinach, thawed & squeezed (to remove excess water) 1 cup crumbled feta 1/2 cup seasoned bread crumbs 1/4 teaspoon garlic powder 1/4 teaspoon salt 1 /8 teaspoon pepper 2 eggs, lightly beaten In medium bowl, combine all ingredients & mix well. Shape into 4 patties. Refrigerate 1 hour or overnight. Spray grill grates with nonstick spray & heat grill to medium. Grill burgers until lightly browned, turning once, about 5 minutes per side.
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Shane Crawford
2 oz package fresh basil (chopped) 4-6 pork chops 1/2 pint heavy cream 1/4 cup chopped fresh parsley 1/4 cup chicken stock 28 oz San Marzano tomatoes 4 cloves garlic 4 tablespoons unsalted butter 1/2 teaspoon salt 1/2 teaspoon black pepper Heat 2 tablespoons of butter in Dutch oven or pot over medium high heat. Place pork chops in pan and brown on both sides, about 2 mins per side. Remove pork chops from pan. Add remaining 2 tablespoons of butter and garlic and sauté until fragrant, about 1 minute. Deglaze pan with chicken stock and scrape all brown bits from pan. Add can of tomatoes, basil, parsley salt, pepper, and cream and bring to a simmer. Once simmering add pork chops back to pan, cover and simmer for 7-8 mins. Remove from pan and serve, top pork chops with remaining sauce from the pan
SUNDAY, OCTOBER 25, 2020
Balsamic Chicken Skillet Inside Out Ravioli Cheryl Skiviat, Hickory, PA
Irene Douglas, Canonsburg, PA
2 T olive oil 2 T brown sugar 1/4 c balsamic vinegar 1 T soy sauce 2 cloves garlic, minced Freshly cracked black pepper
1 lb of ground meat 1 qt red sauce 4 cups of medium pasta shells 1/2 cup of grated cheese 1/2 cup of yellow cheese 1/2 cup of breadcrumbs 1 egg 1/4 cup of oil 1 small box of frozen chopped spinach (drained well)
6 boneless, skinless chicken thighs 4 oz blue cheese crumbles 2 roma tomatoes 1/4 bunch fresh parsley
1. Prepare the marinade by stirring together the olive oil, brown sugar, balsamic vinegar, soy sauce, minced garlic and pepper (about 10-15 cranks of a pepper mill). 2. Place the chicken thighs in gallon-size zip top bag & pour marinade over top. Stir to coat chicken with marinade. Marinate in fridge 30 minutes to 8 hours, turning occasionally to redistribute the marinade. 3. When ready to cook the chicken, heat a large skillet over medium heat. When skillet is hot, carefully take the chicken out of the marinade and place in the hot skillet. Cook the chicken thighs until cooked thru and browned on each side (about 5 minutes each side). While the chicken is cooking, slice the tomatoes (at least 12 slices) and roughly chop the parsley.
Brown ground beef and drain. Add sauce and simmer for 1/2 hour. Add dash of salt, pepper and garlic salt. Set to the side. Cook and drain shells. Thaw spinach and drain well. Add cheeses, bread crumbs, egg, oil and spinach to shells and mix well. Place in baking dish. Then top with sauce/meat mixture, like icing a cake. Bake for 1/2 hour at 375° covered. Let stand for 5-10 minutes before serving.
4. Once the chicken is cooked thru, remove it to a clean plate. Pour the remaining marinade into the skillet and let it boil over medium heat, stirring often, until it has reduced to a thick & rich glaze. 5. Turn the heat down to medium-low, return the chicken to the skillet and spoon some of the glaze over each piece. Place some blue cheese crumbles on top of each piece of chicken, followed by 2 slices of tomato. Place a lid on the skillet and let it heat through until the blue cheese starts to melt. Top the chicken with fresh parsley, then serve.
Beef In Red Wine Sauce Pat Desmond, Washington, PA 3 lb chuck roast cut in 1 pieces 1 medium onion 1 lb fresh mushrooms 1 (1.61 oz) pkg brown gravy mix
1 (10 oz) can beef broth 1 cup red wine 2 tbsp tomato paste 1 bay leaf
Place chuck roast, onion and mushrooms in slowcooker. Whisk together gravy mix and beef broth, wine and tomato paste. Pour over beef and vegetables. Add bay leaf. Cook 6 hours. Remove bay leaf. Serve over noodles. SUNDAY, OCTOBER 25, 2020
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Grandma Drum’s and Nene’s Chop Suey Elizabeth Scarborough, Washington, PA 5 lbs ground beef or small cubed steak of choice 5 cups chopped onions 5 cups chopped celery 32 oz sliced mushrooms 2 large cans bean sprouts (5) 8 oz cans of sliced water chestnuts 4 pkg onion soup mix (3) 10 oz bottles soy sauce 3 tbsp brown sauce or beef base 1 can chinese noodles 1 bag medium egg noodles 3 qts water 3 qts beef broth 1 sleeve saltine crackers 1 stick butter Make 1/2 inch meatballs or 1/2 inch cubed steak. Brown meat in soy sauce; set aside. Add all ingredients except chinese and egg noodles, crackers and butter in large pot. Cook until celery is tender. Add meat and chinese noodles; turn off heat, set aside. Cook egg noodles; drain. Make crumbs from crackers; set aside. Melt butter in skillet; add cracker crumbs to butter; cook until golden brown. Serves 6-8 people. Put egg noodles in 9x12 glass baking dish, top with browned cracker crumbs. To serve, select portion of egg noodle/cracker crumb mixture and place in a individual bowl. Ladle chop suey mix on top and enjoy!
Crock Pot Chicken Stroganoff
Italian Zucchini Casserole Christie Campbell, Washington, PA 1 medium zucchini 1/2 lb American or Provolone cheese 2 large onions thinly sliced 1 large green pepper, thinly sliced
3 Tbsp butter 1 can tomato sauce Parmesan cheese Basil salt
Slice the squash (do not peel) about 1/4 inch thick. Place in a deep saucepan and add 1/2 cup water and salt. Steam until tender. Depending on the age of the squash, cook from 20-40 minutes. In another pan, sauté the onions and pepper in butter until tender and brown. When both squash and onions/pepper are tender, combine into shallow casserole. Add cheese cut in chunks and tomato sauce. Sprinkle with basil and grated Parmesan on top. Bake 30 minutes in 375° oven. The nice thing about this recipe is that you can vary the amounts and it will still be delicious!
Easy as can be stove-top Italian chicken! Oren Spiegler, McMurray, PA
6 frozen skinless boneless chicken breasts 1 can 98% fat free Cream of Mushroom Soup 16 oz sour cream 1 envelop Lipton Onion Soup mix
2 1/2 pounds boneless chicken thighs or breasts 1 jar of your favorite spaghetti sauce (I use Mid’s) 1 tablespoon parsley 1 large diced onion 3 tablespoons minced garlic 2 teaspoons oregano Optional: two four ounce cans of mushrooms.
Put frozen chicken breasts in crock pot. Combine soup, sour cream and onion soup mix. Pour over chicken. Cook on low for 7 hours. Serve over noodles or rice. Serves 6.
Lay chicken flat in a large non-stick saucepan, cover with spaghetti sauce and all other ingredients. Stir to mix. Cook on medium heat until the dish comes just to a boil, then reduce to simmer. Cook for twenty minutes until chicken is properly done and no pink can be seen.
Carol Barnes, Bethel Park, PA
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Sloppy Joes
Mexican Pierogie Casserole
Cindy Franks, Jefferson, PA
Mary Ann Wiles, Bethel Park, PA
2 TBS oil 1 lb ground beef 1/2 bottle ketchup 1/2 cup water 1 stalk celery, diced 1 green pepper, diced 1/2 medium onion, diced Sandwich buns
1 lb ground chuck 1 package taco seasoning mix 1 cup water 2 jars (16 oz) salsa, mild or medium or one of each 1 lb potato and 1 lb cheese pierogies or (2) 1 lb packages, drained 1 lb shredded share cheddar cheese 1 lb mozzarella cheese Tortilla chips
Put oil in pan. Heat on medium. Place diced onions, celery, pepper into hot pan. Simmer for 5-10 minutes, until vegetables are soft. Add ground beef and brown. Add ketchup and water. Cook mixture until thick. Serve on sandwich buns.
Brown 1 lb ground chuck, drain. Add 1 package taco seasoning mix and 1 cup water. Mix and simmer for 5 minutes. Add jars of salsa and simmer for 5 minutes. Meanwhile, cook 2 lbs family size pierogies, drain. Mix 1 lb shredded sharp cheddar and mozzarella cheese together. Grease 13x9 casserole dish. Add 1/2 meat sauce, 1/2 pierogies and 1/2 cheese, repeat. Bake at 350 for 30 minutes. Last 10 minutes add 1/2 cup tortilla chips, crushed. Sprinkle on top, continue baking. Enjoy.
Chicken & Dumplings Cory Zahradnik, Washington, PA Chicken: Black pepper 2 tablespoons butter 6 carrots, chopped 5 stalks celery, chopped 1 large onion, chopped 32 oz chicken bone broth 22 oz condensed cream of chicken soup 1 tablespoon Old Bay
1 tablespoon Olive oil Parsley Pick of the chicken (2 breasts, 2 thighs, 2 legs) Dumplings: 4 cups all-purpose flour 2 teaspoons salt 1 ½ cups ice water
1. Heat (medium-high) olive oil in 6-quart Dutch oven. Season chicken pieces with Old Bay. Brown chicken skin side down (6-8 minutes). Add chopped carrots, celery, onions, and chicken broth. Cover and simmer until chicken is cooked (approximately 30 minutes). 2. Prepare dumplings: mix flour and salt in a bowl. Gradually add water. Knead the dough into a ball, until no longer tacky. Dust a clean surface with flour. Roll out the dough until it is 1/8 inch thick. Use a pizza cutter to cut the dough into ¾ inch squares. 3. Remove chicken. Add condensed chicken stock and butter, incorporate, and return to a simmer. 4. Gradually drop the dumplings into the simmering stew, and occasionally stir gently to keep the dumplings from sticking. 5. Dice or shred the chicken, then add it to the stew. Add black pepper, Old Bay, and parsley to taste. SUNDAY, OCTOBER 25, 2020
Ham Barbecue
Mona Morris, Canonsburg, PA 1/4 cup white vinegar 1/2 cup brown sugar 1 - 8oz bottle Heinz Chili Sauce 1 small sweet onion, chopped fine Pinch of baking soda 1 LB Isley’s Chipped Ham
Combine vinegar, brown sugar, chili sauce and onion. Cook over low heat. Stir until mixture comes to a full boil - about 10 minutes. Add a pinch of baking soda. Stir until combined. Add chipped ham. Serve on Kaiser rolls.
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SIDES
Amish Potato Stuffing Melinda Huffman, Waynesburg, PA 1 medium onion 3 celery pieces (chopped) 5 tbsp butter 4 slices whole wheat bread torn into pieces 3 cups mashed potatoes cooked 1/2 tsp dried sage 1 tsp dried parsley salt and pepper to taste Mix all ingredients in a large bowl. Put in a 9x13 pan. Bake 350° for 1 hour.
Italian Roman Beans
Freezer Cole Slaw
Mary C. Wichterman, Washington, PA Salad: 1 seeded red or green bell pepper 1 peeled carrot 1 head cabbage 1 tbsp salt Dressing: 2 cups sugar 1 tbsp celery seed 1 1/2 cups white vinegar 1/2 cup water Grate the vegetables Mix with salt Wait 1 hour, drain Boil dressing for 5 minutes and cool Pour dressing over vegetables
Clara Alvarez, Burgettstown, PA
Pack in freezer bags, then tupperware boxes, freeze When the snow flies, thaw and serve, more summer sunshine. Yum!
1 pound cleaned beans 1 pound fresh ripe tomatoes 1 tablespoon extra virgin olive oil 1 clove of garlic salt to taste
Pork & Beans Bread
Throw all together in pot. Cook until soft.
Old Fashioned Noodles Cindy Franks Jefferson, PA (In honor of Grandma Edith) 3 eggs 1 tsp salt 1 tbsp melted butter 2 cups and 2 tbsp flour Combine eggs and salt. Beat until foamy. Add butter and flour mix until stiff dough. Divide mixture into 2 parts. Round into balls. Roll each ball onto a lightly floured board into a larger paper thin sheet. Allow to dry. Fold dried sheets of noodles and cut into thin slices. Toss noodles into flour. Cook noodles in boiling water until tender. 10 • O R COMMUNITY’S COOKBOOK | OBSERVER-REPORTER
Elaine Patton, Carmichaels, PA 3 eggs 1 cup cooking oil 2 cups sugar 16 oz can pork & beans, undrained 1 cup applesauce 1 tsp vanilla 2 cup flour 1 tsp baking soda 1/2 tsp baking powder 1 tsp cinnamon 1/2 tsp salt 1 cup chopped nuts
Blend together eggs, oil, and sugar. Pour pork & beans into separate bowl and mash. Add to egg and sugar mix. Add applesauce, vanilla and all dry ingredients. Mix well. Fold in nuts. Spoon into 2 greased loaf pans. Bake at 350° for 60-70 minutes. Serve warm. SUNDAY, OCTOBER 25, 2020
Grecian Summer Salad
Tortellini Soup
2 cups diced tomatoes 1 diced cucumber 1/2 cup olive oil 1 tbsp lemon juice 1 1/2 tsp dried basil 1 1/2 tbsp red wine vinegar 1 tsp salt 1 tsp minced garlic 1 tbsp dried oregano feta cheese
1 tbsp Butter 4 Cloves of Garlic* 1-48 oz Carton of Chicken Broth** 1 cup water 1-16 oz Package of Frozen Cheese Tortellini 1-10 oz Package of Frozen Chopped Spinach 1-28 oz can of Diced Tomatoes 1 tsp Dried Basil 1 tsp Pepper 1 tsp Salt (optional) Parmesan Cheese to top it
Pat Desmond, Washington, PA
Make marinade using ingredients except cucumbers and tomatoes. Marinate all ingredients 4 hours. Crumble feta cheese on top.
Melissa Zeitler, Canonsburg, PA
1. Melt the butter in a large pot. Add garlic and sauté for about 2 minutes or until fragrant. 2. Stir in broth, tortellini, water and frozen spinach. Bring to a boil. 3. Turn down the heat and cook for 5 minutes, or until the tortellini is tender. 4. Add tomatoes and spices. Simmer for 2 more minutes. 5. Serve in bowls and top with parmesan cheese. *I measure Garlic with my heart so I always add extra **You may need extra chicken broth for reheating as the noodles absorb it.
Broccoli Souffle Kim Teichmann, Avella, PA
3 Tbsp butter 1 Tbsp finely choopped onion 3 Tbsp flour 1 cup milk 3 beaten egg yolks 1/2 cup grated American cheese 1 box frozen chopped broccoli, thawed 3 egg whites, beaten to peaks salt and pepper to taste Melt butter. Add onion and cook 1 minute. Blend in flour. Slowly stir in milk and continue to stir until smooth and comes to a slow boil. Add a little cream sauce to beaten egg yolks, mix well, and stir back into sauce. Cook 1 minute. Add salt and pepper to taste, cheese and chopped broccoli. Fold in beaten egg whites. Pour mixture into 1 1/2 quart casserole dish. Set casserole in a shallow pan of water and place in preheated 325° oven for 45 minutes.
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BAGNA CAUDA “HOT DIP” 6 cloves of garlic, minced 2 sticks of butter 1/3 cup of oil 2 cans on flat anchovies
5005 Equity Drive Washington, PA 15301
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First, add the butter at a low heat. Continue to stir until the butte melts; don’t burn the butter. Stir constantly, then add the oil and continue to stir. When in begins to boil, turn the temperature down. Next, add the garlic; stir every ten seconds until the garlic gets soft (approximately 10 minutes). Add the anchovies; continue to stir. Within a few minutes, the Bagna Cauda is ready to serve. Total preparation time is about 20-25 minutes. The key to making Bagna Cauda is continuous stirring over low heat so the butter doesn’t burn. Serve with any vegetables desired (head lettuce, peppers, broccoli, celery, etc.). Dip vegetables into the Bagna Cauda using Italian bread to catch the drippings. Enjoy! Recipe of the late Edith Gaudi of Jeanette submitted by her granddaughter Dana Gaudi Bruno of Washington, PA SUNDAY, OCTOBER 25, 2020
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Hot Snaps
Corinne Laboon, Pittsburgh, PA 1 loaf of thinly sliced bread (I buy the Pepperidge Farm party bread which you usually can find near the deli in the grocery store) 2 sticks butter softened 1 cup chopped canned green chilies 1 clove garlic crushed 1 cup shredded cheddar cheese 1 cup mayonnaise Mix butter, chilies and crushed garlic. Mix in the cheese and mayonnaise Spread the mixture on the bread. Broil until lightly browned and fluffy.
Twice baked potatoes
Mackenzie Mitchell, Washington County Dairy Maid 6 potatoes 1/2 cup milk 1/3 cup soup cream 1/2 tsp garlic powder 1/4 cup butter 1 tsp diced chives 3 TBSP bacon bits (optional) 1 1/2 cups shredded cheddar cheese Salt and pepper to taste 1/4 cup Shredded carrots 1/4 cup chopped broccoli Preheat oven to 350°. Bake potatoes for 1 hour in oven. Allow to cool slightly then slice potato and scoop out the pulp. Leave 1/8 shell. In a bowl mix all ingredients (set aside 1/2 cup cheese) Fill skins with potato mixture. Top with cheese Bake for 15 minutes. 14 • O R COMMUNITY’S COOKBOOK | OBSERVER-REPORTER
Grandma’s Rolls Dan Tennant, Strabane, PA (In memory of Patricia Tennant) 2 pkg active dry yeast 1 cup warm water (110°-115°) 1 1/2 cups milk (110-115) 1/3 cup shortening
1/3 cup sugar 1 egg 2 tsp salt 7-7 1/2 cups all purpose flour
In a large bowl, dissolve yeast in warm water with 2 tsp of the sugar. Add the warm milk, sugar, shortening, egg, salt and 3 cups flour. Beat or stir until mixture has a spongy texture. Let stand for 10 minutes. Stir in enough remaining flour for a soft dough. Knead until you use all the four and the dough isn’t sticky. If you need to add a little more flour it would be okay. Place dough in a greased bowl and cover and keep dough in a warm place until it has risen, about 1 hour. Punch dough down, and pinch off some dough and make into the size of a golf ball. Place on a greased cookie sheet and continue. You should have 36 rolls. Bake at 350° for 15-20 minutes.
Sweet and Sour Broccoli Salad Evalena Simmons, Eighty-Four, PA 1 bunch broccoli 1 head cauliflower 1 red onion sliced thin 1 lb. shredded cheddar cheese 1 cup mayonnaise 1/2 cup sugar 2 Tablespoon vinegar 1 lb. bacon crumbled 3 - 4 carrots shredded Cut up broccoli and cauliflower into small pieces, slice onions. Fry bacon an than crumble. Shred carrots and add cheese. Mix mayonnaise, sugar and vinegar, pour over salad. Put in refrigerator. Sometimes I double my dressing.
SUNDAY, OCTOBER 25, 2020
Taco Pasta Salad
Braided Cheese Rolls
2 cups cooked spiral pasta 1 lb ground beef 1 envelope taco seasoning 3 cups shredded lettuce 2 cups halved cherry tomatoes 1 cup shredded cheddar cheese 1/2 cup chopped red onion 1/2 cup chopped black olives 1/2 chopped red pepper Catalina Dressing Chopped Tortilla Chips
Filling: 1 1/2 Lb Small Curd Cottage Cheese 1 Cup Sugar 4 Tablespoons Tapioca 1-8 oz Cream Cheese (softened) 2 Egg Yolks 1/2 Teaspoon Vanilla Beat with electric mixer and let stand at least 4 hours or overnight.
Karen Sedmak, Houston, PA
In a large skillet, cook beef over medium heat until no longer pink. Drain. Stir in taco seasoning. Cool. Stir cooked pasta into meat mixture. Add lettuce, tomatoes,cheese, onion, olives & pepper. Toss to coat with Catalina Dressing. Serve with tortilla chips. Enjoy! Excellent recipe for summer picnics. Always asked for the recipe to be shared!
Spinach Grape Salad Verna (Vee) Culan
1 tsp dijon mustard 2 tbsp apple cider vinegar 2 tbsp olive oil 1/4 tsp coarse salt 1 /8 tsp fresh ground pepper 4 cups baby spinach 1 cup red grapes, cut into halves 1/3 cup crumbled feta cheese 2 green onions (light green & dark green only, finely chopped)
Teddi Stevenson, Rostraver Township, PA
Step 1: 6 Tablespoons Sugar 1 Cup Flour 1 Cup Milk 2 1/4 Teaspoons Dry Yeast Heat milk until lukewarm; add sugar, yeast and flour. Mix well and let rise 20-30 minutes. While this is rising, start Step 2. Step 2: 3 Cups Flour 1 Teaspoon Salt 1 Cup Softened Oleo 2 Whole Eggs (beaten) Add this to Step 1. Add yeast mixture to pie crust mixture and let rise for 1 1/2 hours. Divide dough into 4 equal balls; roll and fill. Roll the dough oblong and place cheese mixture in a strip down the center. Cut one inch slits on each side and put a dab of water on all edges so they don’t break open when baking. Lap one over the other so that it looks braided, tucking the end in. Beat egg yolk with 3 teaspoons of water and brush the rolls. Bake 20 to 25 minutes or a light golden brown at 350°. Yields 4 rolls.
Whisk mustard and vinegar in a small bowl. While whisking, slowly drizzle in olive oil. Add salt and pepper. (Add 1 to 2 tsp water, if needed) Toss spinach, grapes, feta and green onions in a bowl. Pour dressing over salad and toss just before serving. Enjoy!
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DESSERTS
Blueberry Cobbler
Mary C. Wichterman, Washington, PA 1 stick butter 1 cup flour 1 cup sugar 1 1/2 tsp baking powder Pinch of salt 3/4 cup milk 1 1/2 cups blueberries Melt butter in a 9x9 baking dish Mix all ingredients except fruit Pour over butter, do not stir Spoon on fruit, do not stir Bake at 350° for 45 minutes Yummy with vanilla ice cream. Enjoy!
Toffee Cake
Carol Keys, Jefferson, PA Topping: 1 1/2 cup brown sugar 1 cup chopped nuts 2 to 3 teaspoon cinnamon Combine all ingredients for topping and set aside
Cake: 3/4 cup oil 1 teaspoon vanilla 4 eggs 2 cups flour 1 cup white sugar 2 tsp baking powder 1 tsp salt 1 (3 3/4 oz) pkg instant vanilla pudding 1 (3 3/4 oz pkg instant butterscotch pudding 1 cup water
In large bowl, combine all other ingredients (except toppings). Blend at low speed until moistened. Grease a 12x9 cake pan. Pour approximately 1/3 batter into pan. Sprinkle with 2/3 of topping. Spoon remaining batter gently over topping. Sprinkle the rest of the topping on the remainder of batter. Bake for 40 minutes in a 350° oven.
Brown Butter Chocolate Chip Cookies
St. Nicks Orange Kiss Me Cake
2 cups flour 1/2 tsp baking soda 1/2 tsp kosher sea salt 3/4 cup unsalted butter 1 cup brown sugar 1/2 cup white sugar 1 tsp vanilla 1 egg + 1 egg yolk, room temp 2 cups dark or semi sweet chocolate chips
Cake: 1 cup sugar 1/3 cup butter 1 egg 2 cups flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp cinnamon 1 large orange 1/2 cup raisins 3/4 cup milk
Patti Brownlee, Washington, PA
Mix together flour, baking soda, and salt. Set aside. Brown butter in a light colored pan. Stir until butter bubbles and starts to show brown flecks in butter, cool, remove. In a large bowl combine brown sugar, white sugar, vanilla, eggs. Add brown butter into the large bowl. Add flour into the large bowl and mix well. Add 2 cups chocolate chips. Use a 1/4 cup ice cream scoop to drop dough. Bake at 325° 15-17 minutes. They will appear undone. Let cool on pan 5 minutes, then on rack until completely cool. 18 • O R COMMUNITY’S COOKBOOK | OBSERVER-REPORTER
Debbie Durila, Claysville, PA
Glaze: Juice 1 orange 3/4 cup sugar
Beat together sugar, butter, and egg. Mix together flour, baking soda, and baking powder. Add to beaten mixture alternately with milk. Grind together 1 large orange (skin & all) and 1/2 cup raisins. Fold into mixture. Pour batter into greased 13x9x2 inch pan. Bake 350°, 45 minutes. Serves 15 While cake is baking, make glaze ingredients. Let stand. Stir. Pour over hot cake. SUNDAY, OCTOBER 25, 2020
Mocha Brownies
Biscotti with Apricots
1/2 cup butter unsalted (1 stick) 3/4 cup Heinz tomato ketchup 2 cups granulated sugar 1 1/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1/2 tsp baking soda 2 tbs instant espresso coffee 4 whole eggs large 2 tsp pure vanilla extract 1 cup chopped walnuts
1 cup hazelnuts or walnuts 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup sugar Finely grated rind of 1 lemon 2 eggs 1 teaspoon vanilla extract 2 cups, plus 2 tablespoons all-purpose flour 1 teaspoon salt 2/3 cup dried apricots, chopped
Alan R. Popey, McMurray, PA
Preheat oven to 350°. Grease a 13x9x2 baking pan. Melt butter. Add ketchup to melted butter and stir to combine. Set aside. In a medium bowl, whisk together sugar, flour, cocoa powder, baking soda and espresso. Add to the butter/ ketchup mixture and stir until well blended. Stir in eggs and vanilla; mix until smooth. Stir in chopped walnuts. Bake at 350° for 30 minutes or until brownies just start to pull away from the edges of the pan. On a wire rack, allow brownies to cool completely in pan. Cut brownies in 2 squares.
Dottie’s Holiday Fruit Drops
Cindy Matthews, Bethel Park, PA 2 Cups Shredded Coconut 2 Cups Walnuts, chopped 2 Cups Pitted Dates, chopped 4 oz Candied Cherries (red, green or mixed), chopped 1 TB Vanilla 1-14 oz can Sweetened Condensed Milk Preheat oven to 350° Line cookie sheets with parchment paper Mix all ingredients in a large bowl Drop by heaping tablespoon onto cookie sheet 2 inches apart Bake 10-12 minutes until lightly golden brown Cool on wire rack Store at room temperature in airtight container Freezes well!
SUNDAY, OCTOBER 25, 2020
Carolyn B. Morris, Waynesburg, PA
Preheat oven to 350°. Spread hazelnuts on a baking sheet and toast in oven 8-10 minutes, until fragrant. Let cool slightly. Place nuts in a dishtowel and rub together to remove some of the skin. Coarsely chop and set aside. Place butter in the bowl of a stand mixer. Beat on medium until light and fluffy, about 2 minutes. Add lemon rind and eggs, one at a time, beating well after each addition. Add vanilla and beat well. Combine flour, baking powder and salt in a bowl. Stir to blend. Gradually add flour mixture to butter mixture, beating on low until a smooth dough forms. Stir in hazelnuts and apricots. Divide dough in half. With lightly floured hands, form dough into two 10x2 inch logs. Place on an ungreased baking sheet, at least 2 inches apart. Bake 30 minutes, or until golden brown. Let cool on the baking sheet 15 minutes. Transfer logs to a cutting board. Using a sharp knife, cut straight down through the log to make 1-inch-thick slices; discard end pieces. Arrange on a baking sheet. Bake 9 minutes or until lightly browned. Turn biscotti over and continue baking until lightly browned on the other side, about 9 minutes. Let cool completely on the baking sheets before serving or storing. The biscotti store will for one week and freeze well. Makes about 20.
OBSERVER-REPORTER | O R COMMUNITY’S COOKBOOK • 19
SERIOUSLY INTO AUDI SERIOUSLY INTO AUDIO SINCE 1976 SINCE 1976
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Visit us online at www.shophomewarehouse.com 20 • O R COMMUNITY’S COOKBOOK | OBSERVER-REPORTER
CALL TODAY! 724-929-6001
bventrancedoor.com Mon-Fri: 9am-5pm PA# 036103
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Serving Washington County for over 59 years.
SUNDAY, OCTOBER 25, 2020
OBSERVER-REPORTER | O R COMMUNITY’S COOKBOOK • 21
Pumpkin Coffee Cake
Pink Jello
3 cups flour Streusel Topping 1 TBS pumpkin pie spice 2 cups flour 1 1/2 tsp baking soda 1 1/3 white sugar 1 tsp baking powder 1 1/2 tsp cinnamon 1/2 tsp salt 1 1/2 stick melted butter 3/4 cup softened butter 2 cups white sugar 3 large eggs 1 TBS vanilla 1-15 oz can pumpkin (not pumpkin pie filling) 1/3 cup sour cream 1 cup whole milk
1 large package Strawberry Jello 1 can crushed pineapple 1 large cream cheese 1 can of evaporated milk 1/2 cup sugar
Abigail Mitchell, Washington County Dairy Maid
Preheat oven to 350°, grease 9x13 pan. Make streusel topping, set aside. Mix together coffee cake batter ingredients, pour into greased pan. Sprinkle streusel crumble in top of batter. Bake 30 minutes or until toothpick comes out clean.
Karen Creek, Washington, PA
In sauce pan combine Jello, cream cheese and sugar. Drain pineapple and add enough water to make a cup. Add to pan and cook on low heat until cream cheese is melted and combined well. Let cool. While Jello is cooling, put canned milk in large bowl and put in freezer. Freeze until there are ice crystals - the more ice the better it whips. Remove from freezer and mix on high with mixer. It will whip to a whip cream consistency. Add cooled Jello to whipped milk and mix on medium until well mixed. The Jello will be pink when mixed. Place in refrigerator until set. Delicious
Mom’s Chocolate Cake Heather Quedenfeld, Washington, PA Cake: 2 cups flour 2 cups sugar 2 teaspoons baking soda 1/2 cup cocoa 1/4 teaspoon salt 1 cup oil 2 eggs 1 cup buttermilk (If you don’t
Frosting: 1 cup sugar 3 tablespoons cornstarch 6 tablespoons cocoa 1/4 teaspoon salt 1 cup boiling water 3 tablespoons butter 1 teaspoon vanilla
have buttermilk, substitute 1 cup milk with 1 tablespoon vinegar added into it.
1 cup boiling water Cake: Mix the flour, sugar, baking soda, cocoa and salt together. Then add the oil, buttermilk and eggs. Add the boiling water last. The mixture will be soupy. Bake into a 13x9 inch greased pan. 350° for 35 minutes or until a toothpick in center comes out clean. Frosting: Cook the sugar, cornstarch, cocoa, salt, and water over medium low heat until thickened, stirring constantly. Add the butter and vanilla and mix. Cool slightly and then pour over cooled cake. 22 • O R COMMUNITY’S COOKBOOK | OBSERVER-REPORTER
SUNDAY, OCTOBER 25, 2020
Walnut Baklava
Summer Dessert
Angela Wilson , Waynesburg, PA
Greg Daubner, Mt. Lebanon, PA Strawberry gelatin Blueberry gelatin Strawberries Pineapple
Blueberries Kiwi fruit Heavy cream Sugar
Granola Maraschino cherries Vanilla
Make the two gelatins as per the directions. Cut the strawberries up and discard the stems. Put the heavy cream in a bowl and whip it until peaks are formed adding sugar and vanilla slowly. After the gelatin has chilled, put some blueberry gelatin in the bottom of a glass filling the glass about 1/3 full. Add some granola and blueberries. Top that off with a thin layer of whipped cream. Fill the rest of the glass almost to the top with strawberry gelatin. Arrange strawberry pieces on top. Sprinkle with more granola. Top off with whipped cream and a cherry on top. For garnish, hang a piece of the pineapple on one side of the glass and a piece of kiwi fruit on the other. A very quick, easy summer dessert that cool and looks great.
Swedish Apple Pie Carole Mack, Upper St. Clair
4 apples (McIntosh, Granny Smith) 1 1/2 tsp cinnamon 3/4 tsp nutmeg 1 tbsp white sugar 1 tbsp brown sugar 3/4 c butter 1 c white sugar 1 egg 1 c flour Port wine cheese spread (optional) cinnamon stick (optional) Grease pie plate. Fill 2/3 full with cut up peeled apples. Sprinkle with cinnamon, nutmeg, white sugar and brown sugar. In bowl, beat together butter, sugar, egg, and flour. Spread this dough over apples to about 1 inch from edge. Bake at 350°, for 40-60 minutes until golden brown. To garnish each piece of pie, form small balls to look like apples from port wine cheese spread. Insert small piece of cinnamon stick to look like stem. Serve 1 cheese apple to side of each piece of pie. You’ll love this easy way to make an apple pie!!
SUNDAY, OCTOBER 25, 2020
4 cups finely chopped walnuts 1/4 cup sugar 1 tablespoon ground cinnamon 1 cup butter, melted 1 package (16 ounces) frozen phyllo dough, thawed Syrup: 1 cup sugar 1/2 cup water 1/4 cup honey 1 teaspoon lemon juice 1 teaspoon vanilla extract In a small bowl, combine the walnuts, sugar and cinnamon; set aside. Grease a 13x9 baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling). Place one sheet of phyllo in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold long ends under to fit the dish. Sprinkle with about 1/4 cup nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-inch squares with a sharp knife. Bake at 350° for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack. Yield: 3 dozen
Alabama Pecan Bars Bridget Vilenica, Clarksville, PA Combine: 1 1/2 cups flour 2 1/4 tsp baking powder 3/4 tsp salt
Mix together: 1 cup sugar 1 cup brown sugar 1 cup oil 4 eggs 1 tsp vanilla
Add wet and dry ingredients together, mix well. Fold in 2 cups chopped pecans. Grease 9x13 pan, Bake at 350° for 30-35 minutes. OBSERVER-REPORTER | O R COMMUNITY’S COOKBOOK • 23
Hungry for Inspiration?
Jeanette’s Tiger Batter Fudge
Dorothy Acciai, Washington, PA (1) 12 oz pkg chocolate chips, morsels or melts (1) 12 oz pkg white, peanut butter or butterscotch chips 1 cup peanut or other nut butters
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Spray an 8 or 9 pan. Line with waxed paper. Microwave chocolate chips to melt (45 seconds+) Pour into pan, do not spread yet. Melt white chips, add peanut butter 1 stir to combine Spread chocolate, top with peanut butter mix. Swirl for stripes. Cool, cut and enjoy!
Strawberry Pie
Dorothy P. Hodgkiss, Washington, PA 1 qt strawberries 1 cup sugar 1/4 tbsp salt 3 TB cornstarch Red food coloring 1/2 cup boiling water 1 baked (8 or 9 in) pie shell 1/2 cup whipping cream, whipped and sweetened Wash, hull and drain berries. Sort and reserve large ones. Marsh or crush enough small berries to make one cup. Leave remaining berries whole. Blend sugar, salt and cornstarch in a saucepan. Add crushed berries and the water. Cook, stirring constantly, over direct heat until thickened and clear. Cool. Add enough food coloring to give a bright red color. Place whole berries in baked pie shell. Pour cooked mixture over berries. Chill. Served garnished with whipped cream and reserved large berries.
• Serving Families with children ages 3-5 • Kindergarten • School age children K-6th grade (before and aftercare)
24 • O R COMMUNITY’S COOKBOOK | OBSERVER-REPORTER
SUNDAY, OCTOBER 25, 2020
www.millersace.com
Waterdam Commons • McMurray • 724-941-7970 SUNDAY, OCTOBER 25, 2020
Ruthfred Shopping Center • Bethel Park • 412-835-4119 OBSERVER-REPORTER | O R COMMUNITY’S COOKBOOK • 25
Kid’s Power Towers
SNACKS
Jonathan Tennant, Strabane, PA
Hi Protein Energy Bars Carol A. Earliwine, Washington, PA 1/2 cup butter 1 1/3 cups brown sugar 2 eggs 1 tsp vanilla 1/3 cup cocoa 1/2 cup raisins 1/4 cup milk 1/4 cup dry milk crystals 1/4 cup wheat germ 1 cup whole wheat flour 1/2 tsp baking powder 1/4 tsp baking soda 2 cups peanut butter chips
1 banana 1 1/2 tablespoon almond butter 1/2 teaspoon cocoa powder 1/4 teaspoon agave (add more to sweeten to taste) Mix the almond butter, cocoa powder, and agave in a small bowl. Slice the banana into coins. Put a dab of the almond butter mixture onto each slice. Build towers. Kid friendly snack!
Cream butter, sugar, eggs, vanilla until light and fluffy. Blend in cocoa and milk. Add dry milk crystals, wheat germ, flour, baking powder and baking soda. Beat until ingredients are combined. Fold in peanut butter chips and raisins. Place in greased 9x13 pan. Bake 30-35 minutes at 350°
Cinnamon Coffee Bars Judith Deschenes, Claysville, PA Bars 1/4 C shortening 1 C brown sugar 1 egg 1 1/2 C flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/4 C chopped (optional) 1/2 C raisins (optional)
Glaze 1 C powdered sugar Whisk in milk until semi thin
Cream together shortening, brown sugar. Beat in egg. Sift together and stir in flour, baking powder, baking soda, salt and cinnamon. (optional) add nuts and raisins. Pour in 9x13 greased pan. Bake 350° for 18-20 minutes Cool cake. Top with glaze. 26 • O R COMMUNITY’S COOKBOOK | OBSERVER-REPORTER
Pimento Cheese Spread Arline Shipley, Roscoe, PA
1 1/2 lb. American cheese - ground 1 small jar pimento - drained 4 oz. canned milk 1/2 cup vinegar 1/2 cup sugar pinch of salt Mix cheese and pimento with electric mixer. Beat milk, till it makes 1 cup. Add milk, vinegar, sugar, and salt to cheese mixture. Will get thick after it is refrigerated. SUNDAY, OCTOBER 25, 2020
Cold Spiced Fruit JoAnn Balta
2 oranges unpeeled and thinly sliced 1 tsp salt 1 (16 oz) can pineapple chunks 1 (16 oz) can sliced peaches 1 (16 oz) can pear halves 1 (16 oz) can apricot halves
1 can sugar 1/2 cup white vinegar 3 (3 inch) sticks cinnamon 7 whole cloves 1 (3 oz.) package cherry flavored gelatin
Cut oranges slices in half. Combine oranges and salt in a large saucepan; add water to cover. Bring to a boil and cook 5 minutes; drain and set aside. Drain canned fruits, combining and reserving enough juice to measure 2 1/2 cups, adding water, if necessary. Set fruit aside. Combine reserved juice, sugar and remaining ingredients in a medium saucepan. Bring to a boil, stirring constantly, until gelatin dissolves; reduce heat and simmer 15 minutes.
Slovenian Savings and Loan Association of Canonsburg, PA
Layer canned fruits and orange slices in a large bowl. Pour gelatin mixture over fruit; cover and refrigerate 8 hours. Stir and serve with a slotted spoon. Yield: 8 to 10 servings
Cherries Jubilee Cheese Log
Dawn Mortimer, McMurray, PA 1 cup chopped dried cherries 1/4 cup (or to taste) white rum 1 cup sugar 2-8 ounce packages cream cheese, softened 1 teaspoon pure vanilla extract 1 cup chopped pecans, toasted for coating Water Crackers if serving as an appetizer/starter Graham Crackers if serving as a dessert Stir together the dried cherries, rum and sugar and let sit for one hour, stirring occasionally until the sugar is dissolved.
130 Boone Avenue Strabane, PA 15363
724.745.5000
Using a stand mixer or a bowl and a spatula, mix together the cherry mixture, cream cheese and vanilla until combined. Form the mixture into a log, cover with plastic wrap, and refrigerate for at least two hours or overnight. Before serving, roll the log in the pecans to coat. Serve with the water crackers or graham crackers. SUNDAY, OCTOBER 25, 2020
NMLS #490487 OBSERVER-REPORTER | O R COMMUNITY’S COOKBOOK • 27
DRINKS
Hot Brandied Coffee Vicky Klein, Bethel Park, PA 1 cup whipping cream 2 tbsp sugar 1/2 tsp ground cinnamon 1/2 tsp grated orange peel 5 cups coffee 1 cup brandy In medium bowl, combine cream, sugar and orange peel, beat until soft peaks form. Chill. In saucepan, combine coffee and brandy. Heat through, but do not boil. Pour into coffee cups. Top each with a dollop of cream mixture. Makes about 8 servings.
Pudding Shots
Debbie Wallace Meyer, Pittsburgh, PA 1-3 1/2 ounce package Instant Pudding Mix (any flavor) 3/4 cup of milk 1/4 cup of vodka 1/2 cup of liquor (your choice) 8 ounces of Cool Whip Mix pudding and milk until well blended. Add vodka and liquor, mix well. Fold in Cool Whip. Divide into individual servings. Keep in freezer Suggested Flavors: French Vanilla Pudding, Vanilla Vodka & Rootbeer Schnapps. Vanilla Pudding, Whipped Cream Vodka & Blueberry Schnapps. Cheesecake Pudding & Chamborg or Raspberry Schnapps. Lemon Pudding & Lemon Schnapps. Chocolate Pudding & Carmel Bailey’s. French Vanilla Pudding & Triple Sec 28 • O R COMMUNITY’S COOKBOOK | OBSERVER-REPORTER
Eggnog Walnut Bavarian Vicky Klein, Bethel Park, PA
1 cup walnuts 3 tbsp plain gelatin 1/2 cup milk 1 qt eggnog 2 1/2 tsp brandy flavoring or 1/3 cup brandy 1 /8 tsp salt 2 egg whites stiffly beaten 3/4 cup heavy cream whipped Your favorite caramel sauce Drop walnuts in boiling water for 3 minutes. Toast walnuts in 350° in baking pan about 20 minutes. Finely chop 3/4 walnuts, set aside. Put gelatin in milk, stir in 1 cup eggnog. Heat (do not boil) stirring until gelatin is dissolved. Stir in remaining eggnog, salt and brandy. Cool until mixture begins to thicken. Fold in egg whites, whipped cream and ground walnuts. Pour into 2 qt mold. Chill several hours. Unmold and drizzle caramel sauce over top and sprinkle with remaining walnuts. Can be made ahead and frozen.
Apple Cider Mimosa
Jean Whitehill Schnatterly, Mt. Lebanon, PA 2 T Caramel 2 T Cinnamon sugar 1 c Apple Cider 8 oz Caramel vodka 1 750 ml Bottle bubbly Apple slices for garnish 1. Pour caramel into a small dish. Pour cinnamon sugar into another small dish. Dip champagne flutes into caramel to rim glass, then dip in cinnamon sugar until coated. 2. Pour 1/4 c apple cider and 2 oz. caramel vodka into each flute and top with bubbly. 3. Garnish with an Apple slice before serving. Yields: 4
SUNDAY, OCTOBER 25, 2020
White Cosmo Cocktail Ingredients Citrus Vodka White Cranberry Juice Elderflower liqueur substitute Orange Liqueur Fresh Squeezed Lemon Juice Cranberries Garnish Cranberries White Granulated Sugar Supplies Cocktail drink skewers Cocktail Shaker Cocktail Strainer
Est. 1967
Where Friends Meet! #1 Business Lunch
CALAMARI • VEAL BLACK ANGUS BEEF SEAFOOD • CHICKEN FOCACCIA • ZUCCHINI PIZZA • PASTA
1. Gather the ingredients 2. Skewer three Cranberries** and dust with sugar tap off excess sugar and set aside **Flash freeze the cranberries and store in the freezer before using 3. In a cocktail shaker filled with ice, pour the citrus vodka, white cranberry juice, elderflower or orange liqueur, and lemon juice. Shake Well 4. Strain into a chilled cocktail glass and garnish with the cranberry skewer. 5. Serve and enjoy!
Kitchen Hours Mon. through Sat. 11am till 10pm Bar Open Till 2am • Closed On Sunday
724-222-2860 13 ½ East Wheeling Street Washington, PA 15301
IN -BU L K
baking ingredients HIGH-QUALITY
spices ALL YOUR HOLIDAY
Warm up with our hot soups, served in the Lunch Basket!
essentials 724-947-9682
www.kauffmanmarketplace.com SUNDAY, OCTOBER 25, 2020
Open Monday, Wednesday, & Thursday 9-5 Tuesday & Friday 9-6 | Closed Sunday
1718 Smith Township State Road, Burgettstown PA
OBSERVER-REPORTER | O R COMMUNITY’S COOKBOOK • 29
30 • O R COMMUNITY’S COOKBOOK | OBSERVER-REPORTER
SUNDAY, OCTOBER 25, 2020
STUFFED JALAPEÑO APPETIZER
Great for game day or any occasion, Easy to make and enjoy! Needed: Fresh Jalapeños 1 lb Ground Chicken (Ground Turkey works if you can’t find chicken) 1 lb pkg Mexican Shredded Cheese 1 package of Cream Cheese Franks Red Hot Granulated Garlic Bacon (thick or regular, your choice, I like the thicker size)
Instructions: Brown the Ground Chicken in a skillet with some olive oil and Granulated garlic, salt and pepper to taste until cooked through, add in the cream cheese until melted through. Then add the Franks Red Hot Sauce to your desired hotness! Jalapeño Prep, chop the stem off the jalapeño, slice long ways in half, remove the seeds, making a little boat inside for stuffing. DO NOT TOUCH YOUR FACE OR EYES WITH HANDS! Wash out the pepper and let it drain. Stuff jalapeño with ground chicken until it’s packed, making sure not to overstuff! (The bigger the jalapeño, the better) Cut the bacon the length of the pepper, toothpick it in place. Sprinkle with additional granulated garlic over the bacon. Place on a cookie sheet (no need to grease, there will be plenty) Bake at 400 degrees in a preheated oven until bacon is crispy, approximately 25 minutes Remove jalapeños let cool a bit and drizzle with homemade ranch dressing and enjoy!
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Carmichaels, PA • 724-966-2600 OBSERVER-REPORTER | O R COMMUNITY’S COOKBOOK • 31
32 • O R COMMUNITY’S COOKBOOK | OBSERVER-REPORTER
SUNDAY, OCTOBER 25, 2020
