Taste of the Shenandoah Valley 2014 by Northern Virginia Daily

TASTE OF THE SHENANDOAH VALLEY

2 Saturday, November 1, 2014

The Northern Virginia Daily

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TASTE OF THE SHENANDOAH VALLEY

The Northern Virginia Daily

RECIPE WINNERS 1

Jeanette Guess

of Edinburg

$50 Gift Certificate to Hangouts Grill

2nd Crispy Herbed Baked Chicken Submitted by

Pat Robinson

of Woodstock

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Teresa Tamkin

of Fort Valley

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1 can Campbell Cheddar Cheese soup ½ c. (soup can) milk 1 (8 oz.) can Hormel chicken (drained and pulled apart) 1 c. shredded Kraft Sharp cheddar cheese 1 (8 oz.) block cream cheese (room temperature) Mix all items well; put in baking dish and bake 350 for 30 mins. or until very hot. Stir and bake another 15 mins. Serve with toasted pita bread. Ginger Russell Kidwell, Stephens City

1 c. salad dressing 1 (4 oz.) 100% grated Parmesan cheese 1 (14 oz.) can artichoke hearts, drained, chopped 1 (4 oz.) can chopped green chilies, drained 1 garlic clove, minced 2 T. green onion slices 2 T. chopped tomatoes Preheat oven to 350 degrees. Mix together all ingredients except onion and tomato until well blended. Spoon into shallow ovenproof dish or 9 in. pie plate. Bake 2025 min. or until lightly browned. Sprinkle with onion and tomatoes. Serve with toasted bread cutouts. Makes 2 cups. Carol H. Eggers, Front Royal

Cheese and Sausage Balls

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Hot Artichoke Spread

1 (16 oz.) sour cream 1 (10 oz.) pkg. chopped spinach, thawed and well drained (squeeze out with hands) 1 (8 oz.) can water chestnuts, drained and chopped ½ c. finely chopped red pepper 1 envelope Good Seasons Ranch Salad Dressing Mix Mix all ingredients until well blended. Refrigerate. Serve with chips, crackers or raw vegetables. Ruth Bly, Winchester

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Spinach Dip

Zesty Herbed Potatoes

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APPETIZERS

Cranberry Relish Salad

Submitted by

Saturday, November 1, 2014

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Cheese Rounds 1 (5 oz.) jar Old English Kraft Cheese Spread ½ tsp. salt ¼ c. butter ½ c. flour Mix all ingredients together and form into a ball; wrap in wax paper and chill in refrigerator for 2 hrs. Take from refrigerator and pinch off small pieces and form into ½ in. balls. Place balls on a greased cookie sheet and bake 400 degrees for 10 mins. Mrs. George Garrigan, Middletown

1 lb. mild sausage 1 c. Bisquick 1 c. grated sharp cheese 2 T. water Let sausage sit out of the refrigerator for a few mins. Mix all ingredients with hands. Beefy Cheese Ball Shape into small balls. Bake 10 mins. each 1 (2.25 oz.) jar sliced dried beef, rinsed, side at 350 degrees. DO NOT OVERBAKE. finely chopped 1 (8 oz.) pkg. cream cheese, softened Ruth Bly, Winchester ¼ c. sour cream Pumpkin Fluff Dip ¼ c. grated Parmesan cheese 1 (15 oz.) can solid pack pumpkin 1 tsp. horseradish 1 (16 oz.) whipped topping, thawed Assorted crackers 1 (5 oz.) pkg. instant vanilla pudding Combine ¼ c. dried beef, cream cheese, 1 tsp. pumpkin pie spice sour cream, Parmesan cheese and horseIn large bowl, mix together instant vanilla radish – blending thoroughly. Refrigerate pudding, pumpkin and pumpkin mixture 15 mins. Form into a ball and roll in remaining dried beef. Chill thoroughly. pie spice. Fold in the thawed frozen Serve as an appetizer with crackers. whipped topping. Sharon McDonald, Quicksburg Jeanette L. Guess, Edinburg

TASTE OF THE SHENANDOAH VALLEY

4 Saturday, November 1, 2014 Peanut Butter Apple Dip 1 c. peanut butter 1 c. brown sugar 1 (8 oz.) pkg. cream cheese ¼ c. milk Mix peanut butter, brown sugar, milk and cream cheese together until smooth. Eat with apples. Sharon McDonald, Quicksburg

Hot Wings 1 c. honey ½ c. ketchup ¼ c. soy sauce 1 tsp. ground red pepper ¼ tsp. ground ginger 20 chicken wings (cut in half) Mix all the ingredients together. Pour over the wings in a baking dish. Bake 375 degrees for 1 hr., turning once. Bake until they get a glaze to them. Pat Robinson, Woodstock

The Northern Virginia Daily

2 T. mayonnaise 1 T. lemon juice 1 stick margarine 1 tsp. minced onion 1 small jar Kraft Old English cheese Cranberry-Pineapple Punch spread 1 (4 ½ oz.) can tiny cocktail shrimp*, Serves 9 rinsed and well drained (reserve some for 1 (6 oz.) pkg. frozen or canned crabmeat 2 ½ c. cranberry juice, chilled garnish) ½ tsp. garlic salt 2 ½ c. pineapple juice, chilled In a small mixer bowl at medium speed, ½ tsp. seasoned salt ½ tsp. almond extract beat cream cheese and butter until fluffy. 1 tsp. mayonnaise 2 ½ c. gingerale, chilled Add mayonnaise, lemon juice and onion; 6 English muffins Combine cranberry and pineapple juices beat until well blended. Add shrimp and and almond extract in large pitcher. Gently Let margarine and cheese spread soften – beat at low speed just until mixed. Spoon mix together. Mix in remaining ingredients stir in gingerale. Serve over ice cubes. into serving dish. Garnish with reserved and spread on halved English muffins. Jeanette L. Guess, Edinburg shrimp. Cover and refrigerate at least 2 Freeze for 10 mins. and broil until bubbly. hours or until firm. Makes 1 1/3 cups. Shrimp Butter Cut in fourths – serve. Makes 48 pieces *Crabmeat may be substituted. 1 pkg. (3 oz.) cream cheese, softened OR freeze for long term use. Remove from freezer and heat 10 mins. in 350 Drema McMinn, Edinburg 6 T. butter, softened

Crabbies

degree oven. Then broil until bubbly. Drema McMinn, Edinburg

BREADS Banana Bread

1 pkg. yellow cake mix 1 small pkg. instant banana pudding ¼ c. oil Festive Cheeseball 4 eggs 3 T. fresh parsley 1 c. water dry beef (one jar) 1 ½ c. mashed ripe bananas 3 stalks fresh green onions ¾ c. chopped pecans 2 (8 oz. ea.) cream cheese, softened Combine first 5 ingredients. Beat on med. tub of spreadable cream cheese speed for 2 mins. Add bananas and mix well. Stir in nuts. Pour into greased and Chop fresh parsley and dry beef. Chop floured 13x9 pan or bundt pan. Bake at green onions. Mix all together with soft350 degrees for 50-60 mins. Cool. ened cream cheese. Take tub of cream cheese and spread all over the outside after Sprinkle with confectioners sugar. Fay Sonner, Strasburg you shape mixture into a ball. Chill for 4 hrs. or longer. Serve with favorite crackers. Pumpkin Bread Michelle Warren, Strasburg 1 can pumpkin puree Camden Spinach Dip 4 eggs 1 pkg. frozen spinach, thawed and 1 c. vegetable oil squeezed dry 2/3 c. water ½ c. fresh chopped parsley 3 ½ c. flour ½ c. chopped green onions 3 c. white sugar ½ tsp. dill weed 2 tsp. baking soda 1 tsp. seasoned salt 1 tsp. ground nutmeg 1 c. mayonnaise 1 tsp. ground cinnamon 1 c. sour cream ½ tsp. ground cloves ½ tsp. oregano ¼ tsp. ground ginger juice of ½ lemon 1 ½ tsp. salt Mix and marinate 24 hours. Serve with Preheat oven 350 degrees. Grease and crackers or wafers. flour (3) 7x3 loaf. In a large bowl, mix Carol H. Eggers, Front Royal together pumpkin puree, eggs, oil, water

and sugar until well blended. In a separate bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into greased pans. Bake about 50 mins. in the preheated oven. Loaves are done when toothpick comes out clean. Sharon McDonald, Quicksburg

small bowl or plastic bag, combine 1/3 c. sugar and ½ tsp. cinnamon. Roll warm doughnuts in mixture. Makes 30-35 doughnut balls. Deborah Stanley, Edinburg

Fresh Apple Bread

1 c. sugar ½ c. shortening Apple Doughnut Balls 2 eggs 2 c. flour Oil for frying 1 tsp. soda 2 c. flour ¼ c. sugar ½ tsp. salt 3 tsp. baking powder 1 ½ T. buttermilk ½ tsp. salt ½ tsp. vanilla ½ tsp. cinnamon 1 c. pecans, chopped ½ tsp. nutmeg 1 T. flour ½ c. half & half 1 c. peeled and grated apples 1/3 c. frozen apple juice concentrate, 1 ½ T. sugar thawed ½ tsp. cinnamon and nutmeg 1 egg, slightly beaten ¼ tsp. cloves ½ tsp. cinnamon Combine 1 c. sugar and shortening; cream In a deep fryer or heavy 3 qt. saucepan, until light and fluffy. Add eggs, one at a heat 3-4 in. oil to 375 degrees. Lightly time beating well after each. Combine 2 c. spoon flour into measuring cup; level off. flour, soda, salt and all spices. Add these In large bowl, combine flour, ¼ c. sugar, dry ingredients to creamed mixture with baking powder, salt, ½ tsp. cinnamon and nutmeg; blend well. Add half & half, apple buttermilk and vanilla. Beat well. Stir pecans in 1 T. flour coating well. Then add juice concentrate and egg; stir with fork pecans and apples into batter. Pour into a until well blended. Drop by teaspoonfuls into hot oil, 5 or 6 at a time. Fry doughnut floured and greased 9x5x3 in. loaf pan. Bake at 350 degrees for 1 hour. balls 1-1 ½ mins. on each side or until golden brown. Drain on paper towels. In a Jeanette Guess, Edinburg

The Northern Virginia Daily

TASTE OF THE SHENANDOAH VALLEY

Beaten Biscuits

Apple Cinnamon Loaf

2 c. flour 1 tsp. sugar ½ tsp. baking powder ½ tsp. salt ¼ c. shortening 1/3 c. milk ¼ c. cold water Preheat oven 425 degrees. This can be mixed by hand or a food processor with a chopping blade. Stir together flour, sugar, baking powder and salt. Cut in shortening until mix looks like coarse crumbs. Combine milk and water; add 1 T. at a time to flour mixture until the dough sticks together. Dough should be stiff; turn out onto a lightly floured surface. If doing it by hand, beat it with a metal mallet for 15 mins., folding the dough frequently. If doing by processor, knead to form a ball. If you don’t have a metal mallet, a new hammer from the hardware store works fine. Roll the dough out and cut with a floured cutter. Can also cut dough in 18 pieces, roll into balls. Place on an ungreased baking sheet, prick the tops with fork 3 times each. Bake 18-20 mins. at 425 degrees or until light brown. Fresh or dried herbs may be added. Rosemary, thyme, basil, sage or whatever you want. Just remember if using fresh (chopped herbs) – 1 T.; use HALF of dried herbs – 1/1/2 tsp. The dried herbs oils are more concentrated. Cookie Burgess, Maurertown

1/3 c. brown sugar, packed 1 tsp. cinnamon 2/3 c. white sugar ½ c. butter, softened 2 eggs 1 ½ tsp. vanilla extract 1 ½ c. flour 1 ¾ tsp. baking powder ½ c. milk 1 apple peeled and chopped Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat sugar and butter together in a bowl, using an electric mixer until smooth and creamy. Beat in eggs, one at a time until incorporated. Add vanilla extract. Combine flour and baking powder together in another bowl. Stir into creamed butter mixture. Mix milk into butter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apple and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour remaining batter over apple layer. Top with remaining apple and more brown sugar and cinnamon mixture. Lightly pat apples into batter. Swirl brown sugar with a spoon. Bake 40-50 mins. until toothpick in center of loaf comes out clean. Sharon McDonald, Quicksburg

Spiced Applesauce Bread

1 ½ c. applesauce 1 c. sugar ½ c. cooking oil Spicy Italian Corn Bread 2 eggs ½ T. butter 3 T. milk 2 pkgs. Jiffy corn muffin mix ½ c. chopped pecans 1 T. chili powder 2 c. flour 2/3 c. whole milk 1 tsp. baking soda 2 lg. eggs, stirred to blend ½ tsp. baking powder ½ c. drained oil-packed sun-dried toma½ tsp. cinnamon toes, chopped Preheat oven to 350. Butter an 8 in. square ½ tsp. nutmeg ¼ tsp. salt baking pan. Whisk the muffin mix and chili powder in a large bowl to blend. Mix ¼ tsp. allspice in the milk and eggs. Stir in the tomatoes. Combine applesauce, sugar, oil, eggs and Spread batter in the pan. Bake until the milk. Mix well. Sift together flour, soda, cornbread is firm to touch and golden baking powder, cinnamon, nutmeg, salt brown, about 30 mins. and allspice. Stir into applesauce mixture; Fay Sonner, Strasburg beat well. Fold in ½ c. pecans. Pour into

greased 9x5x3 in. loaf pan. Combine: ¼ c. pecans, ¼ c. brown sugar and ½ tsp. cinnamon Sprinkle over batter. Bake at 350 degrees for 1 hour or until done. Remove from pan. Cool on rack. Carol H. Eggers, Front Royal

Buttons and Bows 2 c. biscuit mix 1 tsp. nutmeg 1/8 tsp. cinnamon 2 T. sugar 2/3 c. whipping cream or ½ c. milk 1 egg Preheat oven 400 degrees. Mix the biscuit mix, sugar and spices. Add cream or milk and egg; mix well. Dust hands and work surface with flour, lightly. Knead the dough 2-3 times, but keep the dough soft. Roll out dough ½ in. thick. Cut with floured doughnut cutter. Save the “holes” (buttons) to bake. Hold opposite sides ring with fingers; twist to make a figure 8 (bows). Pat scraps together, roll out dough and make more of the buttons and bows. Place

Saturday, November 1, 2014

on ungreased baking sheet. Bake 10-12 mins. until golden brown. Melt ¼ c. butter. Measure ½ c. sugar into small bowl. When the buttons and bows are finished baking, immediately dip each into butter and then the sugar, coating all of the sides. They will taste almost like doughnuts. Serve warm. Makes about 10. Cookie Burgess, Maurertown

Sausage Bread 1 lb. frozen bread dough 1 lb. Italian sweet sausage 1 jar. Progresso fried peppers & onions 1 egg, beaten Parmesan cheese Allow dough to rise. Remove sausage from casing. Cook sausage; add fried peppers and onions and mix together; drain. Spread dough on greased cookie sheet. Brush with beaten egg, sprinkle generously with Parmesan cheese. Spread sausage mixture on dough. Roll like jelly roll. Brush with remaining egg. Bake at 375 degrees for 2530 mins. Jeanette L. Guess, Edinburg

SOUPS/SALADS except beans, and place in crockpot; place in refrigerator until the morning- rinse/drain 6 oz. smoked bacon, diced * beans, add and place on start for 8 hrs. 10 c. chicken broth (I have used both the country ham & the 1 bag (16 oz) dried Great Northern Beans, bacon- bacon is really good) soak overnight, rinsed & drained Good served with slice of italian bread in 1 can (14 ½ oz) diced tomatoes, undrained bottom of dish drizzled with olive oil… 1 lg. onion, diced Lloydine Morgan, Woodstock 3 carrots, peeled and chopped Italian Chicken Rice Soup 4 cloves garlic, minced Serves 10 1 fresh rosemary sprig (or 1 tsp. dried 1 can (49 ½ ozs.) chicken broth rosemary) 1 (26 oz.) jar meatless spaghetti sauce 1 tsp. black pepper 1 ½ c. cubed cooked chicken (I add a little extra crumbled bacon @ the end and I use a little of the bacon drippings) 2 T. minced fresh parsley 3 c. cooked rice Cook bacon (or ham hock) and this is optional…… in medium skillet or until just 1 tsp. sugar golden. Drain. Transfer bacon to slow cook- In a soup kettle, combine the broth, er. Add remaining ingredients. Cover and spaghetti sauce, chicken and parsley. Bring cook on High 6-8 hrs. or until beans are ten- to a boil; reduce heat, simmer, uncovered, der. Remove rosemary sprig before serving. for 10 mins. Stir in rice and sugar; simmer, If using pre-cooked ham hock, do not need uncovered for 10 mins. or until heated to reheat – just break into pieces. If prepar- through. Fay Sonner, Strasburg ing for the next day, prep all ingredients

Tuscan White Bean Soup

Apple/Pineapple Salad 1 (20 oz.) can crushed pineapple 2/3 c. sugar 1 (3 oz.) lemon Jell-O 8 oz. cream cheese 1 c. Cool Whip 1 c. diced apples 2/3 c. chopped celery 1 c. chopped nuts In a saucepan bring pineapple and sugar to a boil. Add Jell-O, stir until dissolved. Combine cream cheese and cool whip. Add to pineapple mixture and stir until blended. Add nuts, apples and celery. Can be put in a 9 in. pan or dish or bowl. Chill till firm. Fay Sonner, Strasburg

Delicious Coleslaw 1 c. sugar 1 tsp. salt 1 tsp. dry mustard 1 tsp. celery seed 1 c. vinegar 2/3 c. vegetable oil

TASTE OF THE SHENANDOAH VALLEY 3 lbs. cabbage 1 med. green pepper 1 med. onion Finely chop the cabbage, onion and green pepper; set aside. Bring to a boil the sugar, salt, dry mustard, celery seed, vinegar and vegetable oil. Pour over the cabbage, green pepper and onion. Chill for several hours or overnight. Fay Sonner, Strasburg

Cheese Burger Soup

1 lb. hamburger ½ c. onions ½ c. celery 1 c. shredded carrots 2 lb. velveeta cheese 2 c. butter 3-4 c. milk 1/3 tsp. pepper 1/3 tsp. salt Pineapple Cranberry Salad Sautee onions and celery in a little butter. 1 (20 oz.) can crushed pineapple – Brown hamburger; add celery and onions. undrained Set aside. 2 (3 oz.) pkg. raspberry Jell-O In a saucepan, melt 2 c. butter; add salt & 1 (16 oz.) can whole berry cranberry sauce pepper and 1 T. flour and stir until 1 apple chopped absorbed. Add your milk and boil until 2/3 c. chopped walnuts or pecans thick for about 5 mins. Add cheese and then your hamburger mixture; turn off heat Drain pineapple, reserving juice. Add and add carrots. enough cold water to pineapple juice to measure 3 cups. Pour in saucepan; bring to Elizabeth Stickley, Strasburg boil; remove from heat. Add dry Jell-O, Pasta Primavera Salad stir 2 mins. Stir in cranberry sauce. Pour into a large bowl. Refrigerate until slightly 1 lb. bowtie pasta thick; then stir in pineapple, apple and 1 (12 oz.) pkg. broccoli florets nuts. Refrigerate 4 hrs. 1 (12 oz.) bag baby carrots, sliced Pat Robinson, Woodstock 1 c. cherry tomatoes, halved ½ c. sliced radishes 1 (1 oz.) pkg. Ranch dressing & seasoning mix 1 c. whole buttermilk 1 c. mayonnaise 1 (1 oz.) pkg. fresh basil chopped (optional) Cook pasta according to directions, adding broccoli during the last 2 mins. of cooking. Rinse and drain well. In a large bowl, combine pasta, broccoli, carrots, tomatoes, and radishes. In a med. bowl, stir together dressing mix, buttermilk, mayonnaise and basil, if desired. Add to pasta mixture; tossing to coat. Refrigerate at least 2 hrs. Stir before serving. Pat Robinson, Woodstock

Perfection Salad

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6 Saturday, November 1, 2014

1 (6 oz.) box lime Jell-O ½ c. crushed pineapple ¾ c. grated carrots 1 c. grated cabbage Prepare Jell-O according to package. Add pineapple, carrots and cabbage. Let set until firm. Sharon McDonald, Quicksburg

The Northern Virginia Daily

Cranberry Relish Salad Serves 6-8 1 (3 oz. pkg) strawberry gelatin 1 c. boiling water ½ c. orange juice concentrate 1 (12 oz.) pkg. fresh or frozen cranberries, chopped 1 med. apple, peeled & chopped 1 ½ c. sugar ½ c. chopped pecans In a bowl, dissolve gelatin in boiling water. Stir in orange juice. Combine cranberries, apple and sugar; add to gelatin mixture. Stir in pecans. Pour into a 1 ½ qt. serving dish. Refrigerate for 4 hrs. or overnight. Jeanette L. Guess, Edinburg

Dressing for Potato Salad ½ tsp. celery seed ½ tsp. mustard 1/3 c. sugar 1/3 c. water ¼ c. vinegar ½ tsp. salt 1 T. flour ½ c. margarine Cook until thickens and pour over cooked potatoes. Judy Fadeley, Woodstock

Vegetable Salad Serves 10-12 ¾ c. white vinegar ½ c. vegetable oil 1 c. sugar 1 tsp. salt 1 tsp. pepper 2 (4 oz.) can corn, drained 1 (15 oz.) can peas, drained 1 (14.5 oz.) can French-style green beans, drained 1 c. diced green bell pepper 1 c. diced celery 1 c. diced onion 1 (2 oz.) jar diced pimento, drained Bring vinegar, oil, sugar, salt and pepper to boil in sauce pan over med.-high heat until sugar dissolves. Cool. Combine corn, peas, beans, peppers, celery, onion and pimento in bowl. Stir in vinegar mixture. Chill 8 hrs.; drain. Jeanette L. Guess, Edinburg

The Northern Virginia Daily

TASTE OF THE SHENANDOAH VALLEY

White Bean & Olive Salad

Best Broccoli Salad

3 T. fresh lemon juice 2 T. olive oil 1 T. Dijon mustard Coarse salt and ground pepper 2 cans (15 oz ea.) cannellini beans, rinsed and drained ½ red onion, thinly sliced ¼ c. pitted kalamata olives, sliced ** I slice fresh grape or cherry tomatoes and thinly sliced fresh cucumber in the summertime. In a large bowl, whisk together the lemon juice, oil & mustard; season with salt & pepper. Add beans, onion and olives. Toss to combine. Lloydine Morgan, Woodstock

Serves 4-6 1 c. mayonnaise or salad dressing 2 T. red cider vinegar ¼ - 1/3 c. sugar 1 bunch broccoli, broken into florets ½ c. chopped pecans ½ c. chopped red onion ½ c. raisins 8-10 slices bacon, cooked and crumbled Combine the mayo, vinegar and sugar. Cover and refrigerate overnight. Just before serving, combine the remaining ingredients. Pour the dressing over the salad and mix well. Serve chilled. Carol H. Eggers, Front Royal

Mom’s Tuna Noodle Salad

Sauerkraut Salad

Serves 10 1 lb. box elbow or shell noodles 1 (1 lb. 11 ozs.) can sauerkraut 1 can (12 ½ oz.) tuna (in water) ¾ c. sugar 3 celery stalks 1 c. diced celery small sweet onion 1 c. diced green pepper 2 T. fresh parsley ¼ c. diced onion sprinkle of paprika 3 T. vinegar ½ c. Parmesan cheese ½ tsp. salt 1 T. celery powder 1/8 tsp. pepper 4 spears of kosher pickles 1 T. celery seed 1 – 2 c. mayo 3 T. diced pimento Cook noodles as directed and drain. Drain Drain sauerkraut at least 15 mins. Cut in 1 tuna and put in a large bowl. Chop the cel- in. pieces with kitchen scissors. Place in ery and onion and put with tuna. Add mixing bowl. Add remaining ingredients. paprika, celery powder, and mayo. Then Mix well; store covered in refrigerator at pickles that have been chopped small. Mix least 24 hrs. together. Add Parmesan cheese. Serve Margaret McDonald, Lebanon Church warm or chilled. Michelle Warren, Strasburg Broccoli – Cheddar Soup Serves 4-6 ¼ lb. butter 1 lb. hamburger 1/8 c. flour 1 c. chopped celery 1 lg. bunch broccoli 1 c. chopped onion 1 small onion, chopped 1 tsp. chili powder 2 c. chicken stock 1 (14 oz.) can tomatoes with juice 2 c. half & half 3-4 c. water ½ c. grated cheese 1 (14 oz.) can kidney beans Chop broccoli and onion; saute in butter half head chopped cabbage until onion is clear. Add flour and cook on salt & pepper to taste low for 5 mins. Add chicken stock and Brown burger. Add other ingredients; sim- cook for 15 mins. on low; stirring conmer until flavor is blended – the longer the stantly. Add half & half slowly with chedbetter. This can also be frozen. dar cheese; stirring constantly. Sharon McDonald, Quicksburg Jeanette L. Guess, Edinburg

Cabbage Patch Soup

Hamburger Soup – Southern Style 1 ½ lbs. hamburger 4 c. celery, chopped 2 c. sliced onions 1 qt. canned tomatoes ¼ lb. egg noodles salt & pepper sugar Place hamburger in pan with water, salt and pepper. Cook as you prepare other ingredients. Add celery, onions and tomatoes along with small amount of sugar (couple of tablespoons). Cook until celery is tender; add egg noodles to thicken broth. Cook until noodles are done. Margaret McDonald, Lebanon Church

White Bean Soup 6 strips bacon, cut into ½ in. pieces 3 (15 oz. ea.) cans white beans, rinsed and drained, divided 3 (14 oz. ea.) cans chicken broth 1 med. onion, finely chopped 3 cloves garlic, minced 1 ½ tsp. dried thyme 1 ½ tsp. dried rosemary Cook and stir bacon in Dutch oven over med.-high heat about 10 mins. or until crisp. Blend 1 ½ cans beans and broth in food processor until smooth. Drain all but 1 T. bacon fat from Dutch oven. Stir in onion, garlic, thyme and rosemary. Reduce heat to med.; cover and cook 3 mins. or until onion is transparent. Add pureed bean mixture and remaining 1 ½ cans of beans

Saturday, November 1, 2014

to onion mixture. Cover and simmer 5 mins. or until heated through. Jeanette L. Guess, Edinburg

Delicious Pumpkin Stew Serves 8-10 2 lbs. beef stew meat, cut into 1 in. cubes 3 T. cooking oil, divided 1 c. water 3 lg. potatoes, peeled and cut into 1 in. cubes 4 med. carrots, sliced 1 lg. green pepper, cut into ½ in. pieces 1 (14 ½ oz.) can tomatoes, drained, cut up 2 tsp. salt ½ tsp. pepper 4 garlic cloves, minced 1 med. onion, chopped 2 T. instant beef bouillon granules 1 (10-12 lbs.) pumpkin In a Dutch oven, brown meat in 2 T. oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hrs. Stir in beef bouillon and tomatoes. Wash pumpkin; cut a 6-8 in. circle around top stem. Remove from top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil. Bake at 325 degrees for 2 hrs. or just until pumpkin is tender *(Do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Carol H. Eggers, Front Royal

HEALTHY DISHES Carol’s Healthy Granola 5 c. uncooked oatmeal 1 c. coconut 1 c. almonds 1 c. wheat germ 1 tsp. cinnamon 2/3 c. honey 2/3 c. brown sugar 1/3 c. oil 2 tsp. vanilla Place 5 c. uncooked oatmeal in an oiled

9x13 pan. Bake 325 degrees for 10 mins. Remove from heat, add coconut, almonds, wheat germ, and cinnamon. Mix well. Combine honey, brown sugar and oil. Bring to boil; stir carefully. Remove honey mixture from heat; add 2 tsp. vanilla. Pour hot mixture over oatmeal mixture; stir. Bake at 325 degrees for 25 -30 mins. Stir half way during baking. After baking, may add 1 ½ c. dried fruit, raisins, or dates. Store in plastic bag. Carol H. Eggers, Front Royal

TASTE OF THE SHENANDOAH VALLEY

8 Saturday, November 1, 2014 One Dish Chicken and Rice Bake Serves 4 1 (10 ¾ oz.) can cream of mushroom soup 1 c. water ¾ c. uncooked regular long grain rice ¼ tsp. paprika ¼ tsp. pepper 4 skinless, boneless chicken breast halves In a 2 qt. shallow baking dish, mix soup, water, rice, paprika, and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover and bake 375 degrees for 45 mins. or until done. Fay Sonner, Strasburg

Chicken Broccoli Shells Serves 7 1 (16 oz.) jar Alfredo sauce 2 c. frozen chopped broccoli, thawed 2 c. diced cooked chicken 1 c. shredded cheddar cheese ¼ c. shredded Parmesan cheese 21 jumbo pasta shells, cooked and drained 1 tsp. onion power

½ tsp. salt & pepper In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheese. Spoon into pasta shells. Place in a greased baking dish. Cover and bake at 350 degrees for 30-35 mins. Sprinkle with cheese. Fay Sonner, Strasburg

Vegetarian Lasagna 1 (14 oz.) can tomatoes- undrained 1 (12 oz.) can tomato sauce 1 tsp. dried oregano 1 tsp. dried basil 1 lg. onion, chopped 1 ½ tsp. minced garlic 2 T. olive oil 2 small zucchini’s chopped 1 (8 oz.) can mushrooms – drained 1 lg. carrot, chopped 1 green pepper, chopped 1 c. shredded mozzarella cheese 2 c. lowfat cottage cheese 1 c. Parmesan cheese – grated 8 oz. cooked lasagna noodles Simmer tomatoes, tomato sauce, oregano and basil in saucepan over low heat. Cook

VISITORS ALWAYS

WELCOME Call us for Farm Tours Enjoy Thanksgiving pie with the Hall’s & visit with Santa Claus on Sat., Nov. 22nd • 10am-2pm Get your Llama Thanksgiving kisses. Also meet rescued Steer “Babie Boy,” rescued Llama “Lily,” Rabbit “Ava” and their many friends!

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Farm tours are donations for our Llama care and Southeast Llama Rescue. Fiber yarn and other products for sale.

754 Harrisville Road, Toms Brook, VA 22660

Pumpkin Muffins 2 ½ c. flour 2 tsp. baking powder ½ tsp. nutmeg ½ tsp cinnamon ½ c. apple juice concentrate ½ c. skim milk 1 egg ¼ c. canola oil

Take I81 to exit 291 (Toms Brook) From ramp head to Rt.11 head south on Rt.11 to Toms Brook, Turn onto Brook Creek Rd. at HandyMart go 1/4of a mile, Turn Left onto Harrisville Road. Farm 2 miles on Left Side.

½ c. canned pumpkin ¾ c. raisins Combine flour, baking powder, nutmeg and cinnamon in large bowl. Mix apple juice concentrate, milk, egg, oil and pumpkin in medium bowl. Add wet ingredients to dry ingredients. Stir until moistened. Fold in raisins. Pour batter into 12 lined muffin tin cups. Bake 400 degrees for 20 mins. Enjoy! Carol H. Eggers, Front Royal

Diet Tomato Soup 1 head cabbage 5 lg. onions 1 bunch celery 1 green pepper 5 beef bouillon cubes salt & pepper to taste 1 qt. tomato juice Shred the cabbage and cut up the rest of vegetables. Cook in 1 c. water until tender. Add tomato juice, salt & pepper. Sharon McDonald, Quicksburg

VEGETABLES/SIDE DISHES Carrot Casserole

JIM & JOYCE HALL

(540) 436-3517 • www.poseythisisitllamas.com

and stir onion and garlic in oil in large skillet until onion is golden. Add zucchini, mushrooms, carrot and green pepper. Cook and stir until vegetables are tender. Stir vegetables into tomato mixture. Simmer 15 mins. Combine mozzarella, cottage and Parmesan cheeses in large bowl; blend well. Spoon 1 c. sauce in bottom of 12x8 in. pan. Place a layer of noodles over sauce, then ½ of the cheese mixture and ½ of the remaining sauce. Repeat noodles, cheese, and sauce. Bake 350 degree oven for 30-45 mins.. Let stand 10 mins. before serving. Pat Robinson, Woodstock

The Northern Virginia Daily

3 lbs. carrots, peeled & sliced into ½ in. pieces 1 ½ c. chopped onion 2 T. butter 1 tsp. minced garlic 2 T. flour 2 c. milk 8 oz. pkg. shredded sharp cheddar cheese 1 tsp. salt ½ tsp. black pepper 1 sleeve round buttery crackers, crushed ½ c. grated Parmesan cheese 2 T. butter, melted Preheat oven to 350 degrees. Grease 8x8x2 in. baking dish. Cook carrots until just tender; drain. In a skillet, cook onion, butter and garlic over med. heat until onion is soft. Add flour and cook, stirring constantly; add milk and bring to a simmer. Remove from heat. Add cheddar cheese, salt and pepper, stirring until melted. Stir in carrots. Pour mixture in dish; Set aside. In a small bowl, combine crackers, Parmesan cheese and melted butter. Stir until combined. Scatter over carrot mixture. Bake until top is brown

and cheese sauce is bubbly – about 30 mins. Serve hot. Pat Robinson, Woodstock

Sweet Potato Casserole 3 (40 oz.) can cut sweet potato in syrup, drained 1 1/2 c. granulated sugar 1/2 c. butter, softened 1/2 c. milk 2 lg. eggs 1 1/4 tsp. vanilla extract 1/2 tsp. salt 1 1/4 c. firmly packed brown sugar 1 1/4 c. finely chopped pecans 1/2 c. all-purpose flour 1/3 c. butter, melted Beat sweet potatoes and next 6 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a lightly greased 13x9 baking dish. Combine 1 1/4 c. brown sugar and next 3 ingredients. Sprinkle evenly over top of sweet potato mixture. Bake at 350 degrees for 40-45 mins. Tina Markley, Woodstock

TASTE OF THE SHENANDOAH VALLEY

The Northern Virginia Daily

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TASTE OF THE SHENANDOAH VALLEY

10 Saturday, November 1, 2014

The Northern Virginia Daily

Zesty Herb Roasted Potatoes

1 envelope onion soup

1 tsp. salt

Sweet Potato Casserole

Serves 8

1 c. water

1 T. sugar

4 lg. peeled, cooked sweet potatoes

½ c. mayonnaise

1 lg. tomato, chopped

2 T. butter

1 c. sugar

1/8 tsp. pepper

1 c. angel flake coconut

In a small bowl, combine bread crumbs, 1 T. each dried rosemary, garlic powder, cheese, parsley, 1 T. oil and garlic; set onion powder aside. In a 12 in. skillet, heat remaining oil 1 tsp. seasoned salt over med. heat and cook broccoli stirring 1 T. water frequently 2 mins. Stir in onion soup mix; 2 lbs. potatoes blend with water. Bring to boil over high Mix dressing, seasonings and water in heat; reduce heat to low; simmer uncovlarge bowl. Add potatoes; toss to coat. ered, stirring occasionally for 8 mins. until Place in a sprayed casserole dish. Bake at tender. Add tomato and simmer 2 mins. 400 for 30-40 mins. or until golden brown. Spoon vegetable mixture into 1 ½ q. casseStirring after 15 mins. role; top with bread crumb mixture. Broil Teresa Tamkin, Fort Valley 1 ½ mins. or until crumbs are golden and cheese is melted.

Mix together all ingredients except bread crumbs. Pour into greased baking dish. Top with crumbs. Bake 350 degrees until firm about 30 mins. Sharon McDonald, Quicksburg

Parmesan Vegetables

2 eggs 1 T. vanilla 1 c. evaporated milk ½ tsp. salt ½ tsp. cinnamon & nutmeg

Serves 6

Mash potatoes and add remaining ingredients. Pour into a greased casserole dish.

1 ½ c. water or vegetable stock, salt to taste

Topping:

Sharon McDonald, Quicksburg

1 (20 oz.) can crushed pineapple ½ lb. snow peas (strings removed – option½ c. brown sugar al) 3 T. cornstarch 2 c. broccoli florets

2 slices day old white bread, coarsely crumbled (about 1 ¼ c.)

Corn Pudding Au Gratin

2 c. cauliflower florets

1 c. shredded mozzarella cheese

2 T. flour

2 med. carrots, peeled & cut into julienne strips

2 T. chopped fresh parsley

2 eggs

1 T. reduced fat margarine

2 T. olive oil

1 c. milk, heated

2 T. grated Parmesan cheese

1 clove garlic finely chopped

½ c. bread crumbs

6 c. broccoli florets and/or cauliflowerets

1 c. diced cheese

Place the water or stock and salt in a medium saucepan. Bring to a boil over med.high heat. Add vegetables, stirring to mix. Reduce heat to medium, cover and simmer for 6-8 mins. or until vegetables are crisp/tender. Drain and stir in margarine and cheese. Serve hot.

Broccoli Casserole with Crumb Topping

2. c. canned or frozen corn

Carol H. Eggers, Front Royal

(540)636-1907 Front Royal, VA www.HelmuthBuilders.com

Specializing in Quality Storage Buildings Built in the Shenandoah Valley by Mennonite Craftsmen for 25 years! FREE 30 Mile Delivery – All Sizes!

Roasted Sweet Potatoes w/ Syrup Serves 4

Serves 5-6

2 T. olive oil

3 c. unpeeled apples, chopped

salt & pepper to taste

2 c. whole cranberries

¼ c. butter

1/3 c. white sugar

¼ c. brown sugar

1/3 c. brown sugar

Mix with spoon and spread on top of casserole. Bake 350 degrees for 45 mins. Good side dish for pork, ham or chicken.

Pat dry the sweet potato rounds; toss in a bowl with the olive oil, salt and pepper. Spread in a single layer onto a parchment sheet lined cookie sheet. Bake in a pre-heated 425 degree oven till fork-tender and caramelized, about 25 mins. – ovens vary. Melt butter and stir in a brown sugar till dissolved. Place cooked sweet potatoes in a serving dish; drizzle the hot syrup over them. May sprinkle with chopped pecans (optional)

Carol H. Eggers, Front Royal

Susan Shirkey, Edinburg

¼ c. brown sugar 1 c. oatmeal (Quick oats are fine) – not instant 1/3 c. flour 1/3 c. chopped nuts

248074

Jeanette L. Guess, Edinburg

Cranberry-Apple Casserole

¼ lb. melted margarine

1231 Shenandoah Ave. Front Royal, Va. 22630 (Close to Hospital)

Mix these ingredients together and cook in sauce pan over low heat till dissolved and thickened. Pour over potato casserole. Sprinkle ½ c. chopped pecans on top. Bake 350 degrees for 30 mins.

5 med. size fresh sweet potatoes, washed, peeled and cut into ½ in. rounds

Mix all above and put into a casserole.

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1 (10 oz.) jar maraschino cherries, chopped

TASTE OF THE SHENANDOAH VALLEY

MAIN DISHES Chicken Pan Pie 1 whole chicken or chicken parts, cooked and cooled 1 can cream of chicken soup 1 can cream of celery soup 3 c. cubed chicken 1 c. chicken broth 1 (10 oz.) pkg. frozen peas and carrots 1 c. diced potatoes – cook 15-20 minutes; drain Mix soups and the cup of chicken broth until smooth. In a large bowl, mix cubed chicken, peas, carrots and potatoes together. Pour soup mixture over top and mix well. Add salt and pepper to taste. Pour into a greased 9x13 casserole dish. Topping: 1 ½ c. milk 1 ½ c. Bisquick mix Mix together until smooth. Pour over casserole and dot with butter. Bake at 350 for 1 hr. Alice Shaver, Winchester

Melt in your Mouth Chicken

Saturday, November 1, 2014

Cook and drain spaghetti. Stir margarine into hot spaghetti. Add eggs and Parmesan cheese. Form into “crust” in 9x13 pan. Cook beef and onions in skillet until browned. Drain and stir in spaghetti sauce. Spread cottage cheese over spaghetti crust. Top with beef sauce. Bake uncovered at 350 degrees for 25-30 mins. Sprinkle with mozzarella cheese. If preparing a day ahead, bake 350 degrees for 30-40 mins. (until it bubbles) Fay Sonner, Strasburg

Serves 4 4 boneless chicken breasts Baked Chicken w/Cream 1 c. mayonnaise of Chicken Sauce ½ c. freshly grated Parmesan cheese Serves 5 1 tsp. seasoning salt 1 lb. boneless chicken breasts ½ tsp. black pepper ½ c. minced onions 1 tsp. garlic powder 2-3 cans cream of chicken soup Mix mayonnaise, cheese and seasonings. ½ c. milk Spread mixture over chicken breast in a bak2-3 T. butter Crispy Herb Baked Chicken ing dish. Bake 375 for 45 mins. 2 c. shredded cheese 2/3 c. Hungry Jack mashed potato flakes Teresa Tamkin, Fort Valley pinch of salt & pepper 1/3 c. grated Parmesan cheese pinch of garlic salt or garlic powder Spaghetti Pie 2 tsp. parsley flakes lemon pepper Serves about 8 1 tsp. garlic salt Pierce chicken with knife or fork and dip 8 oz. spaghetti 1 – 3 lb. cut up frying chicken in melted butter; sprinkle w/ lemon pepper. 2 T. margarine Bake 325 for 20-25 mins. ½ c. margarine or butter, melted ½ c. Parmesan cheese Sauce: Heat oven to 375 degrees. Line or grease a 13x9 pan. Combine potato flakes, In pan, mix chicken soup, salt, pepper, gar- 2 beaten eggs Parmesan cheese, parsley flakes and garlic lic, butter and ½ c. milk. Saute onions in 1 ½ lbs. ground beef or turkey salt in medium bowl; stir until well mixed. butter; add to soup mixture. Remove ½ c. chopped onion Dip chicken in margarine, then roll in chicken from oven and pour sauce over potato flake mixture to coat. Place in dish. chicken. Bake additional 10-15 mins; add 3-3 ½ c. spaghetti sauce 1 ½ c. cottage cheese Bake for 45-60 mins. or until fork-tender. cheese and return to oven until melted. Elizabeth Stickley, Strasburg 1 c. shredded mozzarella cheese Pat Robinson, Woodstock

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The Northern Virginia Daily

TASTE OF THE SHENANDOAH VALLEY

12 Saturday, November 1, 2014

Meatloaf 3 lbs. ground beef 1 c. bread crumbs 1 onion, chopped 2 eggs 3 (8 oz) cans tomato sauce 1 (tomato sauce) can water 6 T. brown sugar 1 T. vinegar 4 T. mustard 4 tsp. Worcestershire sauce salt & pepper to taste Preheat oven to 375 degrees. Lightly mix beef, crumbs, onion, eggs, salt, pepper and 1 can tomato sauce. Shape into loaf. Combine remaining tomato sauce, water, brown sugar, vinegar, mustard and Worcestershire sauce; mix with beaters to distribute mustard evenly. Pour over loaf. Bake 1 ¾ hour; baste often. Fay Sonner, Strasburg

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Chocolate

The Northern Virginia Daily

Venison Stew

1-1½ lb. stew meat, cut into chunks 2 T. cooking oil Heat oil in Dutch oven. Brown meat over med. to high heat. Add: 2 c. hot water 2 tsp. steak sauce 1 garlic clove, minced dash of black pepper or smokey paprika 1 lg. onion, sliced 1 bay leaf ½ tsp. salt Simmer for 1 hr. or until meat begins to tenderize. Then add: 1 green chopped pepper 4-6 carrots, peeled & quartered 4-6 small potatoes, quartered Cover and simmer for 45 mins. to an hour or until tender. Add more water as necesKing Ranch Casserole sary. Add salt & pepper to taste. Remove 1 can condensed cream of mushroom soup bay leaf. ¾ c. Pace picante sauce To thicken, make a slurry with the flour. ¾ c. sour cream Put some flour, about 1-2 T. in a small 1 T. chili powder bowl and add enough water to make a 2 med. tomatoes, chopped (about 2 c.) runny paste. Slowly add a little at a time of the slurry to the pot. Just enough to make 3 c. cubed cooked chicken or turkey 12 corn tortillas (6 in.) cut into 1 in. pieces it as thick as you want to. If too thick, add a little hot water. Serve with a green salad 1 c. shredded cheese and herbed biscuits. sliced green onions Cookie Burgess, Maurertown Stir the soup, picante sauce, sour cream, chili powder, tomatoes and chicken in a Vegetable Meatloaf large bowl. Place half of the tortillas in a Serves 6 12x8x2 in. shallow baking dish. Top with half of the chicken mixture. Repeat the 1 egg, lightly beaten layers. Sprinkle with the cheese. Bake 350 ¾ c. uncooked rolled oats degrees for 40 mins. or until hot. Sprinkle 1 ½ tsp. salt with green onions. Serve with additional ¼ tsp. pepper picante sauce and sour cream ¾ c. milk Sharon McDonald, Quicksburg ¾ c. tomato sauce Sausage & Cheese 1 ½ lbs. ground beef on English Muffin ¼ c. each chopped onion, green pepper, carrots and celery 1 lb. sausage (chopped & fried) drain 1 jar (5 oz.) Kraft Old English cheese spread Mix the first five ingredients together thoroughly. Add ground beef and mix vegeta6 English muffins bles with a fork. Shape the mixture into a Break or chop up sausage while frying. loaf and put in a shallow, foil-lined pan; Drain on paper towel. Add jar of cheese preferably on a rack. Pour the tomato and stir mixture until well heated. Cut muffins in half, spread on mixture. Bake in sauce over the loaf and bake 350 degrees 350 degree oven for about 20 mins. or until for 1 hr. Drain off as much fat as possible and let stand 5 mins. before slicing. hot. Can be made ahead and freezes well. Ginger Russell Kidwell, Stephens City Carol H. Eggers, Front Royal

TASTE OF THE SHENANDOAH VALLEY

The Northern Virginia Daily

Turkey Dressing Pie 3 ½ c. cooked dressing ½ c. broth 2 T. butter, melted 1 egg, beaten 1 T. oil ½ c. chopped onion 3 c. diced cooked turkey 1 c. turkey gravy 1 c. frozen peas 2 T. parsley flakes 2 T. diced pimientos 1 tsp. Worcestershire sauce ½ tsp. dried thyme 4 slices cheese In a large bowl, combine dressing, broth, butter and egg; mix well. Press into the bottom and up the sides of an ungreased 10 in. pie plate; set aside. In a large skillet, heat oil and sauté onion until tender. Stir in turkey, gravy, peas, parsley, pimientos, Worcestershire sauce and thyme; heat through. Pour over crust. Bake uncovered at 375 degrees for 20 mins. or until brown. Arrange cheese slices on top of pie and GIFT CERTIFICATES AVAILABLE!

return to oven for 5 mins. or until cheese is pasta into meat mixture. Divide half of the melted. This is a good recipe to use up mixture between two greased 13x9 dishes, your leftover turkey, dressing and gravy. sprinkle each with 1 c. mozzarella cheese. Repeat layers. Top with pepperoni and Ruth Bly, Winchester Parmesan cheese. Cover and bake 350 degrees for 20 mins. Uncover and bake 10Pizza Casserole 15 mins. longer. Makes 2 casseroles. 8 servings each Pat Robinson, Woodstock 3 c. uncooked spiral pasta 2 lbs. ground beef 1 med. onion, chopped 2 (8 oz.) cans mushrooms, drained 1 (15 oz.) can tomato sauce 1 (14 oz.) jar pizza sauce 1 (6 oz.) can tomato paste ½ tsp. sugar ½ tsp. garlic powder ½ tsp. onion powder ½ tsp. dried oregano 4 c. shredded mozzarella cheese (divided) 1 (3 ½ oz.) pkg. pepperoni ½ c. grated Parmesan cheese Cook pasta. Brown beef and onion over med. heat until no longer pink; drain. Stir in mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Stir

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Pepperoni Pizza Chili Serves 8 1 lb. ground beef 1 (16 oz.) can kidney beans, rinsed and drained 1 (15 oz.) can pizza sauce 1 (14 ½ oz.) can Italian stewed tomatoes 1 (8 oz.) can tomato sauce 1 ½ c. water 1 (3 ½ oz.) pkg. sliced pepperoni ½ c. chopped green pepper 1 tsp. pizza seasoning or Italian seasoning 1 tsp. salt shredded mozzarella cheese, optional In a large saucepan, cook beef over med. heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 mins. or until chili reaches desired thickness. Garnish with cheese if desired. Louise Clatterbuck, Front Royal

Turkey Potpies 2 med. potatoes, peeled, cut into 1 in. pieces 3 med. carrots, cut into 1 in. pieces 1 med. onion, chopped 1 stalk celery diced 2 T. butter 1 T. olive oil 6 T. flour 3 c. chicken broth 4 c. cubed cooked turkey 2/3 c. frozen peas ½ c. plus 1 T heavy whipping cream, divided 1 T. minced fresh parsley 1 tsp. garlic salt

Saturday, November 1, 2014

¼ tsp. black pepper 1 pkg. (15 oz.) refrigerated pie pastry 1 egg In a pot, sauté potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to boil, cook and stir for 2 mins. or until thick. Stir in turkey, peas, ½ c. of cream, parsley, garlic salt and pepper. Spoon into 2 ungreased 9 in. pie plates. Roll out pastry to fit top of each pie, place over filling. Trim, seal and flute edges. Cut slits in pastry. In a small bowl, whisk egg and the 1 T. cream; brush over dough. Cover and freeze for up to 3 months. Bake at 375 degrees for 40-45 mins. or until golden brown. Let stand 10 mins. before cutting. To use frozen pie, remove from freezer 30 mins. before baking. Place on baking sheet, bake 425 degrees for 30 mins., then reduce heat to 350. Bake 55-60 mins. longer or until golden brown. Pat Robinson, Woodstock

Salmon & Spicy Chile Sauce w/Pineapple Salsa ¼ c. mayonnaise 1 ¼ tsp. chopped canned chipotle chilies in adobo sauce 1 c. diced cored fresh pineapple * 2 T. ginger preserves or orange marmalade 1 T. fresh lime juice 1 tsp. fresh peeled ginger 2 T. chopped fresh cilantro 4 – 6 oz. salmon fillets (w/skin) ** 2 T. olive oil Mix mayonnaise with chipotle peppers in small bowl. I use an emulsion blender to thoroughly chop & blend. In separate bowl, mix pineapple, ginger, preserves, lime juice and cilantro… season with salt & pepper and set aside. Brush salmon with olive oil, salt & pepper. Heat large heavy skillet over med high heat. Add salmon and sauté just until opaque in the center, about 5 min. on each side. Be careful not to over-cook. Transfer fish to plates. Spoon chile mayonnaise over. Serve with pineapple salsa on the side. * can use crushed pineapple, drained ** salmon can be skinless Lloydine Morgan, Woodstock

14 Saturday, November 1, 2014 Slow Cooked Autumn Brisket 3 lb. boneless beef brisket 1 lb. cabbage, cut into 8 wedges 1 lg. sweet potato (about ¾ lb.) peeled and cut into 1 in. pieces 1 lg. onion, cut into 8 wedges 1 med. Granny Smith apple, cored & cut into 8 wedges 2 cans (10 ¾ ozs. ea.) condensed cream of celery soup 1 c. water 2 tsp. caraway seed (optional) Season brisket as desired. Put brisket in a 6 qt. slow cooker. Top with the cabbage, sweet potato, onion and apple. Stir the soup, water and caraway seed in a medium bowl. Pour the soup mixture over the brisket and vegetable mixture. Cover and cook on low 8-9 hrs. or until the meat is fork tender. Remove the brisket from the cooker to a cutting board and let it stand for 10 mins. Thinly slice brisket across the grain. Arrange brisket on a serving platter. Remove the vegetables and fruit with slotted spoon and put on platter. Pour the pan juices into gravy boat and serve with brisket. Sharon McDonald, Quicksburg

Drop Dumplings 3 qt. broth 2 onions, chopped ½ c. chopped celery Use broth that a meat has been boiled in. (Chicken, beef, turkey, venison and so on) DO NOT SALT. Put into a large pot and cook until tender. When the celery and onions are tender, add the dumplings into a full rolling boil. Dough: 1 c. flour 2 tsp. baking powder ½ tsp. salt 1/3 c. milk 1 ½ T. shortening Mix dry ingredients and cut the shortening into it, very well. Stir in the milk. Drop the dough by tablespoonfuls on top of the boiling broth. Turn the heat down, cover and simmer for 10-12 mins. No Peeking – Keep the Lid On! The steam will fluff up the dumplings and the salt in the dumpling dough will season the broth. Also, some cooked meat may be added, but the broth must be unseasoned. Cookie Burgess, Maurertown

TASTE OF THE SHENANDOAH VALLEY Beef Eaters Mac-N-Cheese Casserole 1 box macaroni & cheese ¼ c. chopped green pepper ¼ c. chopped celery 1 tsp. mustard 2 T. margarine or butter ½ lb. ground beef 1 egg, beaten ¼ c. catsup ¼ c. milk 2 tsp. chopped onion ½ tsp. salt ½ tsp. pepper Prepare macaroni and cheese as box directs. Saute pepper, celery and mustard in margarine or butter until tender. Mix in macaroni mixture. Thoroughly combine remaining ingredients. Mix with macaroni sauce in greased casserole dish. Bake at 375 degrees for 45 mins. – 1 hr. Jeanette L. Guess, Edinburg

Salmon with Pecan Crunch Topping Serves 4 4 (4-6 oz) salmon fillets 1/8 tsp. salt 1/8 tsp. pepper 2 T. Dijon mustard 2 T. butter, melted 1 ½ T. honey ¼ c. soft breadcrumbs ¼ c. finely chopped pecans 2 tsp. chopped fresh parsley Sprinkle salmon with salt & pepper. Place fillets, skin side down, in a lightly greased 13x9x2 pan. Combine mustard, butter & honey; brush on fillets. Combine breadcrumbs, pecans and chopped parsley; spoon mixture evenly over top of each filet. Bake @ 450 for 10 min. or until fish flakes easily. Garnish, if desired. Lloydine Morgan, Woodstock

Slow Cooker Lasagna 1 lb. ground beef 1 lg. onion, chopped 2 garlic cloves, minced 1 (29 oz.) can tomato sauce

1 c. water 1 (6 oz.) can tomato paste 1 tsp. salt 1 tsp. dried oregano 1 (8 oz.) pkg. no cook lasagna noodles 4 c. shredded mozzarella cheese 1 ½ c. (12 oz.) sm. curd cottage cheese ½ c. grated Parmesan cheese In a skillet, cook beef, onion and garlic over

The Northern Virginia Daily med. heat; drain. Add tomato sauce, water, tomato paste, salt & oregano; mix well. Spread ¼ of meat sauce in an ungreased 6 qt. slow cooker. Arrange 1/3 of noodles over sauce. Combine the cheeses; spoon 1/3 of mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on Low for 4-5 hrs. or until noodles are tender. Carol H. Eggers, Front Royal

DESSERTS Hummingbird Cake

Pig Lickin’ Cake

3 c. flour 2 c. sugar 1 tsp. baking soda 1 tsp. salt 2 c. bananas, chopped 1 c. nuts, chopped 1 tsp. cinnamon 1 1/2 c. Crisco oil 3 eggs 1 (8 oz.) can crushed pineapple (include juice) Preheat oven at 350 degrees. Grease and flour 10 in. tube pan or bundt pan. In bowl sift flour, sugar, baking soda, salt and cinnamon. Add remaining ingredients and stir until mixed. Hand mixed only. Bake 1 hour and 10 mins. Comes out very moist. Tina Markley, Woodstock

1 box Duncan Hines yellow cake mix ¾ c. oil 4 eggs 1 small can mandarin oranges w/juice 1 lg. can crushed pineapple in heavy syrup 1 (3 oz.) pkg. instant vanilla pudding 1 c. chopped pecans 1 (8 oz.) Cool Whip 1 tsp. vanilla Mix together cake mix, oil, eggs and mandarin oranges with juice. Mix well. Pour into a 9x13 greased and floured pan. Bake at 350 degrees for 35-40 mins. Cool completely. Mix together pineapple, pudding, nuts, Cool Whip and vanilla. Ice cake. Store in refrigerator. Fay Sonner, Strasburg

Cobbler Serves 6-8 ½ stick butter, melted 1 ¼ c. sugar, plus 2 T. 1 c. self-rising flour 1 c. milk 2 c. fresh or frozen berries or peaches; can use mixed berries Whipped cream or vanilla ice cream to serve on top Preheat oven to 350. Grease a 3 qt. baking dish. In a medium bowl, whisk 1 c. sugar with the flour and milk. Whisk in the melted butter. Pour the batter into the baking dish and sprinkle the fruit or berries over the top. Sprinkle ¼ c. sugar over the top of the fruit. Bake until golden brown and bubbly, about 1 hr. When 10 mins. of cooking time remains, sprinkle 2 T. sugar over the top. Serve while still warm topped with whipped cream or ice cream. Teresa Tamkin, Fort Valley

No-Cook Peach Cream Pie 4 lg. peaches 1 (6 oz.) pkg. prepared chocolate-crumb piecrust 1 c. whipping cream 1 (3 ½ - 3/3/4 oz.) pkg. vanilla instant pudding 1 c. whole milk ½ tsp. lemon extract Peel, pit and cut peaches into bite-size pieces. Place half in piecrust. In a small bowl, beat cream until stiff peaks form. In large bowl prepare instant pudding as label directs, but use only one 1 c. of milk. Gently fold whipped cream and lemon extract into pudding mixture. Spoon over peaches; top with remaining peaches. Refrigerate and let pie set for 10 mins. Alice Shaver, Winchester

The Northern Virginia Daily

Banana Layer Cake ¾ c. butter 1 ½ c. sugar 2 eggs 2 ½ c. cake flour (sifted before measuring) 1 1/4 c. ripe bananas forced through potato ricer, then measured 1 tsp. baking soda ½ tsp. baking powder ¼ c. buttermilk 1 tsp. vanilla Grease 2 – 9 in. cake pans and dust with flour. Cream butter and sugar together until light and fluffy. Add eggs one at a time; beating after each addition. Sift together the flour, soda and the baking powder. Add buttermilk and vanilla to the bananas. Add alternately, the flour and banana mixture beginning with and ending with dry ingredients. Beat until smooth and well mixed – do not over mix. Divide evenly into pans. Bake 350 degrees for 35-40 mins. Ruth Bly, Winchester

Mocked Chocolate Éclair Cake 2 boxes (3 oz.) instant vanilla pudding 3 c. whole milk 8 oz. Cool Whip, thawed 1 box of graham crackers 1 can milk chocolate frosting Mix instant pudding and milk for 5 mins. Refrigerate for another 5 mins. Fold in Cool Whip. Layer the bottom of a 9x13 dish with graham crackers. Spread half of pudding over graham crackers. Top with another layer of graham crackers. Spread remaining pudding over graham crackers. Top with another layer of graham crackers. Spread frosting on top. Refrigerate overnight. Alice Shaver, Winchester

Sugar-Free Pineapple Pie 1 (8 oz.) pkg. cream cheese, softened 1 ½ c. milk 1 small pkg. instant vanilla pudding (sugar free) 1 envelope Dream Whip 1 tsp. vanilla 1 (8 oz.) can crushed pineapple, welldrained 1 graham cracker pie crust

TASTE OF THE SHENANDOAH VALLEY Beat together cream cheese, ¼ c. milk, and vanilla until smooth. Slowly add another ¼ c. milk while mixing. Add pudding, Dream Whip and rest of milk. Beat until stiff. Fold in pineapple. Pour into graham cracker crust. Best if refrigerated overnight. Hughie F. Polk, Jr., Strasburg

Coconut Pound Cake 2 c. sugar 1 c. Crisco 5 eggs 1 c. buttermilk 2 c. flour 1 ½ tsp. baking powder 1 tsp. salt 1 tsp. coconut flavoring 1 can angel flake coconut Cream sugar and Crisco well. Combine flour, baking powder and salt. Add beaten eggs to sugar mixture. Mix well. Alternate flour and buttermilk, starting and ending with flour. Add flavoring and coconut. Bake 1 hr. at 350 degrees in tube pan. Topping: 1 c. sugar ½ c. water Boil 2-3 mins. Add 1 tsp. coconut flavoring. Pour over cake while cake is hot. Cool in pan; then remove. Fay Sonner, Strasburg

Mayonnaise Jam Cake 1 c. sugar 2 c. flour 4 T. cocoa 2 tsp. baking soda 1 c. mayonnaise 1 c. cold water 1 tsp. vanilla 2 lg. spoonfuls of blackberry or strawberry jam Mix wet ingredients and then add your dry ingredients. Pour into a greased bundt or a 9x13 pan. Bake 350 for 45 mins. Doris Robinson, Woodstock

Strawberry Delight 2 c. graham cracker crumbs 1 stick margarine, melted 1 tsp. sugar 1 pkg. Dream Whip (use both envelopes)

Saturday, November 1, 2014

½ c. 10-X sugar 1 tsp. vanilla 1 (8 oz.) pkg. cream cheese, softened 1 can strawberry pie filling Mix graham cracker crumbs, margarine and sugar together. Line bottom of 9x12 baking dish. Prepare Dream Whip according to directions on package. Add cream cheese, sugar and vanilla. Mix well and pour over graham crackers. Top with pie filling. Ruth Bly, Winchester

Banana Cream Pie 3 T. cornstarch 1 2/3 c. water 1 can (14 oz.) sweetened condensed milk 3 lg. egg yolks, lightly beaten 2 T. butter 1 tsp. vanilla extract 3 med. bananas lemon juice 9 in. pie crust (baked as directed) whipped cream or whipped topping In a saucepan, dissolve the cornstarch in the water. Stir in the condensed milk and egg

yolks. Cook on med. heat, stirring continuously, until thickened and bubbly. Be careful not to burn it. Remove from heat. Stir in the butter and vanilla. Cool slightly. Slice two of the bananas into coins. Lightly dip in lemon juice to prevent rounds from discoloring. Arrange the banana slices on the bottom of the pie crust. Pour the filling over the bananas. Cover and chill for 4 hrs. or until set. Top with whipped cream. Slice the remaining; dip in lemon juice, drain and garnish the top of the pie. Sharon McDonald, Quicksburg

Japanese Fruit Pie 1 c. sugar 1 stick butter 2 eggs 1 tsp. vinegar 1 tsp. vanilla ½ c. chopped pecans ½ c. coconut ½ c. crushed pineapple, drained Mix above items and pour into pie shell; bake at 350 degrees for 35 mins. or until set. Judy Fadeley, Woodstock

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16 Saturday, November 1, 2014 Pumpkin Cheese Cupcake 1 pkg. spice cake mix 1 (3.4 oz.) instant vanilla pudding 1 c. canned pumpkin In a bowl, mix cake mix according to package. Add pudding and pumpkin. Put into prepared cupcake pan. Beat: 8 oz. cream cheese, ¼ c. sugar and 1 egg. Drop by teaspoon onto top of cupcake. Bake 350 degrees for 18 mins. Judy Fadeley, Woodstock

Cocoa Mousse Pie Serves 8 1 (3 oz.) pkg. cream cheese, softened 2/3 c. sugar 1/3 c. baking cocoa ¼ c. milk 1 tsp. vanilla extract 1 (8 oz.) tub frozen whipped topping, thawed 1 graham cracker crust (9 in.) Additional whipped topping baking cocoa optional In a mixing bowl, beat cream cheese, sugar and cocoa. Beat in the milk and vanilla until smooth. Fold in the whipped topping; spoon into the crust. Cover and freeze for 20 mins. Garnish with additional whipped topping and cocoa if desired. Louise Clatterbuck, Front Royal

Million Dollar Fudge 4 ½ c. sugar 1 can evaporated milk Boil the 2 ingredients above for 7 mins. Then add: 2 German chocolate bars 2 (8 oz.) semi sweet bags chocolate chips 1 jar marshmallow cream 1 tsp. vanilla Stir; then spread into a 9x13 pan lined with foil. Virginia Berry, Front Royal

Autumn Gold Pumpkin Cake 1 pkg. golden cake mix 3 lg. eggs 1 c. water 1 c. canned pumpkin 1 ½ tsp. ground cinnamon

TASTE OF THE SHENANDOAH VALLEY ¼ tsp. ground ginger ¼ tsp. ground nutmeg 1 c. walnuts, chopped Preheat oven to 375 degrees. Grease and flour two 8 in. round cake pans. Combine cake mix, eggs, water, pumpkin, cinnamon, ginger and nutmeg in a large bowl. Beat at med. speed with electric mixer for 4 mins. Stir in walnuts. Pour batter into pans. Bake 30-35 mins. or until toothpick inserted in center comes out clean. Cool – following directions on the cake mix. Frosting: 2 containers vanilla frosting 1 tsp. ground cinnamon ¼ c. walnuts for garnish (coarsely chopped) Combine frosting and cinnamon. Stir until blended. Fill and frost cake; garnish with walnuts Sharon McDonald, Quicksburg

1 tsp. salt 2 tsp. vanilla 1 c. oil Mix together in a large bowl, the flour, sugar, cinnamon, pudding, salt, baking soda and baking powder. Then, in another bowl, slightly beat eggs, zucchini, vanilla and oil. Add to dry mixture and mix with spoon until moistened. Add raisins and half the nuts. Pour into 2 greased loaf pans and sprinkle with remaining nuts on top. Bake 350 degrees for 50 mins. or until toothpick inserted comes out clean. Makes 2 loaves. Loretta Wymer, Stephens City

Old Fashioned Banana Cake

Serves 16-20 1 pkg. Duncan Hines Banana cake mix OR a yellow cake mix plus 1 small instant banana pudding Cushaw Pie ¾ tsp. baking powder Serves 8 1 ½ c. mashed bananas (about 3 med.) 2/3 c. white sugar 3 eggs 1/3 c. brown sugar ½ c. water 2 c. cooked cushaw 1/3 c. oil 1 tsp. salt ½ c. nuts, chopped 1 tsp. cinnamon Preheat oven to 350 degrees. In a large ½ tsp. ginger bowl, combine dry cake mix, baking pow½ tsp. nutmeg der, mashed bananas, eggs, water, oil and nuts. Blend at low speed until moistened 3 eggs about 1 min. Beat 2 mins. at low speed. 2 c. scalded milk Spread mixture in a greased and floured 3 T. butter, melted 13x9 pan. Add sugar, salt & spices to cushaw. Add lightly beaten eggs, milk, and butter to mix- Topping: ture. Pour into uncooked pie shell. Bake 400 ½ c. sugar, ½ c. flour, ¼ c. butter, softened. Blend – will be crumbly. Sprinkle evenly degrees for 10 mins. Reduce heat to 350 degrees and continue to bake until toothpick over batter. Bake at 350 degrees for 40-45 comes out clean, approximately 45-60 mins. mins. until center springs back when touched lightly. Joyce Hamrick, Woodstock

Zucchini Cake 2 c. flour 2 c. sugar 1 T. cinnamon 2 tsp. baking soda 3 eggs 2 c. zucchini (unpeeled), grated 1 small box vanilla pudding (not instant) 1 c. nuts (optional) divided 1 c. raisins 1 tsp. baking powder

Margaret McDonald, Lebanon Church

Coconut Dream Bars 1 sealed pack graham crackers, crushed 1 stick margarine 2 T. confectioner’s sugar 1 pkg. (7 oz.) flaked coconut 1 can (14 oz.) sweetened condensed milk 1 pkg. (12 oz.) semi-sweet chocolate chips 4-5 T. margarine Combine crumbs, margarine and sugar. Pat mixture into a greased 13x9 pan. Bake at

The Northern Virginia Daily 350 degrees for 5 mins. Remove from oven. Combine coconut and condensed milk. Spread over crust. Return to oven and cool for 5 mins. Melt chocolate chips with remaining margarine over low heat. Pour melted mixture over all. Allow to cool before cutting into bars. Alice Brill, Woodstock

Pumpkin Dump Cake 1 (29 oz.) can pure pumpkin 1 (12 oz.) can evaporated milk 3 eggs 1 c. sugar 1 tsp. salt 3 tsp. cinnamon 1 box yellow cake mix 1 c. chopped pecans ¾ c. melted margarine Preheat oven to 350 degrees. Mix first six ingredients until well blended and pour batter into a 9x13 greased pan. Sprinkle cake mix on top and then cover with the pecans. Pour melted margarine over the top. Bake 50 mins. Pat Robinson, Woodstock

Sour Cream Pound Cake Serves 16 2 ¾ c. sugar 1 c. butter or oleo 6 eggs 3 c. sifted flour ½ tsp. salt ¼ tsp. baking soda 1 c. dairy sour cream ½ tsp. lemon extract ½ tsp. orange extract ½ tsp. vanilla extract In a mixer bowl, cream together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, salt and soda; add to creamed mixture alternating with sour cream and beating after each addition. Add extracts and beat well. Pour batter into greased and floured 10 in. tube pan. Bake at 350 degrees oven for 1 ½ hrs. or until cake tests done. Cool 15 mins. Remove from pan. When cool, frost or sprinkle with 10X sugar, if desired. Gloria B. Mette, Toms Brook

The Northern Virginia Daily

Caramel-Pecan Brownie Cake 21 oz. caramel (about 75 caramels) from 2 (14 oz. bags) ¾ c. evaporated milk 1 pkg. (19.8 ozs.) fudge brownie mix ¼ c. water ½ c. vegetable oil 3 eggs 1 ½ c. semisweet chocolate chips 1 c. finely chopped pecans 1 tsp. vegetable oil Heat oven to 350 degrees. Wrap outside of spring form pan (9 in.) with heavy duty aluminum foil. Spray inside of pan with cooking spray. Heat caramels and milk in 2 qt. saucepan over low heat, stirring frequently until caramels are melted and smooth; remove from heat. Stir brownie mix, water, ½ c. oil and the eggs in large bowl until blended. Stir in 1 c. of the chocolate chips and ½ c. of the pecans; pour into pan. Gently and evenly drizzle ¾ c. of the caramel sauce over batter; gently swirl caramel sauce through the batter with knife. (cover and refrigerate remaining caramel sauce to serve with cake.) Bake 1 hr. and 10 mins. or until top springs back when lightly touched in center. Melt remaining ½ c. chocolate chips and 1 tsp. of oil in a 1 qt. saucepan over low heat; stirring constantly until smooth. Drizzle over warm cake. Sprinkle with remaining ½ c. pecans. Cool 30 mins. Run knife around side of pan to loosen cake. Refrigerate about 2 hrs. and 15 mins. or until chocolate is set. Remove side of pan. Microwave caramel sauce on high for 1-2 mins. or until warm. Cut cake into wedges. Drizzle each serving with about 1 T. caramel sauce. If desired, serve cake with vanilla ice cream or whipped cream.

TASTE OF THE SHENANDOAH VALLEY Preheat oven to 350 degrees. Grease an 8 in. square baking dish. Peel and core apples; cut each apple into fourths. Unroll and separate crescent roll dough. Wrap each apple section in a crescent roll. Place in pan. Sprinkle with cinnamon. Combine butter, sugar and orange juice in a med. sauce pan. Bring to a boil. Remove from the heat and stir in vanilla. Pour over dumplings. Sprinkle pecans over top. Bake 30 mins. or until crust is golden and beginning to bubble and apples are just tender when pierced with a fork. Spoon some of the syrup from the baking dish over dumplings. Donna M. Bockey, Edinburg

Fresh Apple Cake 1 ½ c. oil 2 c. sugar 3 eggs 2 tsp. vanilla 2 T. Jack Daniel’s Whiskey 3 c. flour 1 tsp. baking soda ½ tsp. salt 2 tsp. cinnamon 1 tsp. nutmeg 3 c. apples (peeled and diced) 1 c. nuts, chopped 1 c. dates, chopped 1 c. raisins Mix first 5 ingredients. Sift and mix flour, baking soda, salt, cinnamon and nutmeg and combine with first mixture. Add apples, nuts, dates and raisins. Mix well. Pour into a large greased and floured tube pan. Bake at 300 degrees for 1 ½ hrs. or until done.

¼ c. chopped pecans 1/8 tsp. ground cloves 2 T. butter, melted In a small bowl, mix the flour, sugar and cinnamon; stir in butter just until blended. Press onto the bottom and up the sides of a 9 in. fluted tart pan with removable bottom. Bake at 350 degrees for 15-20 mins. or until lightly browned. Cool on wire rack. In a large bowl, combine the blueberries, peaches and honey; toss to coat. In a small bowl, combine the first five topping ingredients. Stir in butter. Spoon fruit mixture into crust; sprinkle with topping. Bake at 350 degrees for 35-40 mins. or until topping is golden brown and filling is bubbly. Cool on wire rack for at least 15 mins. before serving. Pat Robinson, Woodstock

Banana Pecan Torte Serves 12-16 1 c. butter or margarine, softened 2 ½ c. sugar 4 eggs 2 c. mashed ripe bananas (about 4 med.) 2 tsp. vanilla extract

The Best Taste

Saturday, November 1, 2014

3 ½ c. flour 2 tsp. baking soda ¾ tsp. salt ½ c. buttermilk 1 c. chopped pecans Frosting: 1 pkg. (8 ozs.) cream cheese, softened ½ c. butter or margarine, softened 3 ½ c. confectioner’s sugar 1 tsp. vanilla extract toasted chopped pecans In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine dry ingredients, add to creamed mixture alternately with butter milk. Stir in pecans. Pour into three greased and floured 9 in. round cake pans. Bake 350 degrees for 30-35 mins. or until a toothpick inserted near the center comes out clean. Cool in pans 10 mins.; remove to wire racks to cool completely. For frosting, beat cream cheese, butter and sugar in a small mixing bowl. Add vanilla. Spread between layers and on top of cake. Sprinkle with pecans. Alberta Dove, Wardensville, WV

of the Valley

Mae F. Smoot, Washington, VA

Peach-Blueberry Crumble Tart

Deborah Stanley, Edinburg

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1 1/3 c. flour ¼ c. sugar Quick Apple Dumplings ¼ tsp. cinnamon Serves 8 ½ c. butter, melted 2 med. Granny Smith apples 2 c. frozen unsweetened blueberries, thawed 1 (8 ct.) pkg. refrigerated crescent roll dough 2 c. frozen unsweetened sliced peaches, 1/8 tsp. ground cinnamon thawed ½ c. butter 1 T. honey 1 c. sugar Crumb Topping: 1 c. orange juice ¼ c. flour 1 tsp. vanilla extract ¼ c. packed brown sugar ¼. c. old-fashioned oats ½ c. very finely chopped pecans

18 Saturday, November 1, 2014 Microwave Peanut Butter Fudge 3 c. sugar ¾ c. margarine 2/3 c. evaporated milk 1 pkg. Reese peanut butter chips 1 jar (7 oz.) marshmallow cream Microwave margarine in 4 qt. glass bowl on high 1 min. Add sugar and milk; mix well. Microwave on high 3 mins. Stir, microwave 2 mins. Mix well; scrape bowl. Microwave 3 mins. Stir. Microwave 2 ½ mins. Stir well. Stir in chips until melted. Add remaining ingredients. Mix well. Pour into greased 13x9 pan or smaller. Cool at room temperature. Cut into squares. If you want to make chocolate fudge, use a 12 oz. bag of Hershey’s semi-sweet chocolate chips. Add 1 tsp. vanilla Millie Gill, Woodstock

TASTE OF THE SHENANDOAH VALLEY Pour around the apples. Bake 35-40 mins. 375 degrees; occasionally baste the dumplings with the sauce during baking. Serve warm with vanilla ice cream or fresh heavy cream that’s nice and thick. Cookie Burgess, Maurertown

golden brown. Remove from cookie sheet to wire rack. Cool completely about 30 mins. Brush with key lime glaze. About 4 dozen cookies. Jeanette L. Guess, Edinburg

Fruit Cobbler Cranberry Sauce Cake

The Northern Virginia Daily 1 ½ tsp. baking soda ¾ tsp. salt 1 ½ c. sour cream Filling: 6 T. butter 1 c. firmly packed brown sugar 2 tsp. cinnamon 1 c. chopped nuts Cream together shortening, sugar and vanilla. Add eggs, one at a time; beating well after each addition. Sift together dry ingredients. Add to creamed mixture alternately with sour cream. Spread half of the batter in well-greased bundt or 10 in. tube pan. Combine filling ingredients and spread over batter. Cover with remaining batter. Bake at 350 degrees for 50-60 mins. until top browns. (This is moist and keeps well). Carol H. Eggers, Front Royal

1 T. butter 3 c. unsifted flour 1 c. flour 1 c. sugar ½ c. sugar 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt ¼ tsp. salt 1 lb. can whole berry cranberry sauce ½ c. milk 1 c. chopped walnuts or pecans Mix dry ingredients in bowl; rub the butter 1 c. mayonnaise in very well. Add milk; stir. when mixed pour into an 8x8 pan. ½ c. orange juice Mix 1 pint fresh fruit (your choice), 1 c. grated rind of 1 orange sugar. Put on top of the dough. Pour 1 c. Grease a 9 in. tube pan; line bottom with waxed paper. Sift dry ingredients into bowl. boiling water on top. Bake 30 min. at 350 degrees. Serve while warm with vanilla ice Reserve ¼ c. cranberry sauce for the frostGreat Granny’s Old ing. Add remaining cranberry sauce, mayon- cream. Any kind of fruit can be used. But if Moist and Delicious it’s canned, drain it very well and no sugar naise, and orange rind to dry ingredients. Fashioned Apple Dumplings Chocolate Cake Mix well. Stir in orange juice. Pour into pre- will be needed, as it will be already sweet6 med. size apples 2 c. flour ened. pared pan and bake – 350 degrees for 75 2 c. flour 1 c. sugar Cookie Burgess, Maurertown mins. Remove cake from pan, cool and 2 ½ tsp. baking powder ¼ c. unsweetened cocoa powder frost. ½ c. sugar Egg Custard Pie 1 ½ tsp. baking powder Cranberry Frosting: ½ tsp. salt 4 eggs, slightly beaten 1 ½ tsp. baking soda 3 T. soft margarine 2/3 c. shortening ½ c. sugar 1 c. mayonnaise 2 c. confectioner’s sugar ½ c. milk 1 tsp. vanilla 1 c. hot coffee ¼ c. reserved cranberry sauce 1 ½ tsp. cinnamon 2 ½ c. scalded milk 2 tsp. vanilla Beat together until creamy and frost cake. Pare and core the apples – leave whole. ½ tsp. salt Preheat oven to 350 degrees. Grease and Carol H. Eggers, Front Royal Make pastry by sifting flour, baking powder 1 T. cornstarch flour a 10 in. bundt pan. Sift together flour, and salt together. Cut in shortening until par- Key Lime Coolers dash nutmeg sugar, cocoa, baking powder and baking ticles are the size of small peas; sprinkle the 1 c. butter or margarine, softened Thoroughly mix eggs, sugar, salt, cornstarch soda in large bowl. Stir in mayonnaise, cofmilk over mixture and press lightly together fee and vanilla until batter is smooth. Pour and vanilla. Stir in hot milk. At once, pour ½ c. powdered sugar just enough until the dough holds together. into prepared pan. Bake 30 mins. or until into unbaked pie shell. Dash top with nutRoll out the dough on a floured surface and 1 ¾ c. flour toothpick near center comes out clean. Cool meg. Bake at 475 degrees for 5 mins. cut into 6 squares. Place an apple in the cen- ¼ c. cornstarch Reduce heat to 425 and bake 10 mins. more in pan on wire rack 10-15 mins. Remove ter of each square and divide up the sugar 1 T. grated lime peel or until knife inserted halfway between cen- from pan; cool completely. and cinnamon mixture into the center of ½ tsp. vanilla ter and edge comes out clean. (Can use 2 c. Chocolate Frosting: each apple. Pat the dough around the apples milk and ½ c. evaporated milk) granulated sugar 1 c. powdered sugar to cover completely. Fasten edges securely Margaret McDonald, Lebanon Church Heat oven to 350 degrees. In large bowl, on top of apples. Place apples 1 in. apart in 3 T. Hershey’s cocoa beat butter and powdered sugar with electric a greased baking pan. 3 T. butter or margarine, softened mixer on med. speed until light and fluffy or German Sour Cream Sauce: 2 T. water or milk mix with spoon. Stir in flour, cornstarch, Coffee Cake 2 c. brown sugar ½ tsp. vanilla extract lime peel and vanilla until well blended. ¾ c. shortening 2 c. water Stir together powdered sugar and cocoa. Shape dough into 1 in. balls. On ungreased 1 c. plus 2 T. sugar ¼ tsp. cinnamon and nutmeg Beat butter or margarine and ½ c. cocoa cookie sheet, place balls about 2 in. apart. 1 ½ tsp. vanilla mixture in med. bowl until blended. Add ¼ c. butter Press bottom of glass into dough to crease, 4 eggs remaining cocoa mixture, water or milk and then dip into granulated sugar; press on Mix brown sugar, water and spices in a vanilla; beat to spreading consistency. 3 c. sifted flour shaped dough until ¼ in thick. sauce pan and cook for 5 mins. Remove 1 ½ tsp. baking powder from heat, add butter; stir until mixed well. Bake 9-11 mins. or until edges are light Jeanette L. Guess, Edinburg

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Saturday, November 1, 2014

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The Northern Virginia Daily

TASTE OF THE SHENANDOAH VALLEY

The Northern Virginia Daily

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