Meal preparation, medication management and medical oversight, engaging social activities, house keeping and laundry services, clean beautifully decorated and newly renovated building, court yard, den with stone fire place and piano for those special family gatherings, fitness room, therapy pool, jaccuzzi rooms and much more
Come see for yourself, truly… ”it is good to be home” Now accepting applications for residency 549 Valley Mill Rd., Winchester • (571) 359-1499
2 Saturday, October 29, 2016
TASTE OF THE SHENANDOAH VALLEY
APPETIZERS Good & Plenty
Kahlua Dip
1(15 oz.) can pinto beans 1 (15 oz.) can black eye peas 1 (15 oz.) can great northern beans 1 (15 oz.) can black beans 1 small jar baby corn 1 med. chopped onion 3 stalks celery – chopped 1 green pepper – chopped 1 red pepper – chopped
Serves 8 or more 1 pint sour cream 4 T. brown sugar 4 T. Kahlua
¾ cider vinegar 1 c. sugar ½ c. coconut oil Boil vinegar, sugar & oil until sugar is dissolved. Add the beans and veggies. Stir and serve with scoops. Andrea Fridley, Stephens City
Hot Cheese & Crab Spread 1 can cheddar cheese soup, undiluted ¾ lb. crabmeat with cartilage removed 2 T. Sherry 2 T. butter or margarine ½ tsp. basil ½ tsp. thyme dash of Tabasco ½ tsp. crab boil Put all ingredients in saucepan. Warm on low heat, stirring several times. Serve hot with favorite crackers, toast points etc. Best to serve in a chafing dish. If spread seems too runny, add flour to thicken. Carol Eggers, Front Royal
The Northern Virginia Daily
Combine all ingredients and let stand at least ½ hour. Serve in bowl encircled by whole strawberries, fresh pineapple spears, bing cherries, peaches and other fresh fruit. Sharon Frye, Mt. Jackson
Homemade Pimento Cheese Spread 2 (8 oz.) blocks sharp cheddar cheese 1 (8 oz.) block extra sharp cheddar cheese 2 (4 oz.) jars diced pimentos 1 T. yellow mustard 1 tsp. salt ¼ c. apple cider vinegar 1/3 c. sugar 4 T. mayonnaise Grind the cheese and pimentos alternately in a food grinder. Add all other ingredients to the cheese mixture; combine completely. Keep refrigerated. Makes delicious finger sandwiches or served on crackers of choice. If mixture is too thick, may add extra mayonnaise. Susan Shirkey, Edinburg
Pineapple Cheese Spread 1 (8 oz.) pkg. cream cheese 1 T. season salt 1 c. crushed pineapple, drained crackers Beat cream cheese; add season salt
and crushed pineapple. Beat until creamy. Put into dish and refrigerate for at least 2 hours. Serve with crackers. Sharon McDonald, Quicksburg
New Jersey Zucchini Bake 2 c. drained shredded zucchini ½ c. mayonnaise ¼ c. grated Parmesan cheese 2 cloves garlic, diced – optional 1 onion diced, optional salt & pepper to taste Italian Bread Mix all ingredients except bread and refrigerate until chilled and you are ready to bake it. Slice Italian bread and place in 8x8 baking dish. Put mixture on top. Bake uncovered in a 350 degree oven for 20 mins. Kay Hamman, Maurertown
Oyster Cracker Snax 1 (12 oz.) pkg. oyster crackers 1/3 c. canola oil ¼ tsp. dill weed ¼ tsp. Italian seasoning ¼ tsp. salt 1 (2 oz.) pkg. dry Hidden Valley Ranch Dressing dash of cayenne Mix seasonings in small bowl. Heat oil in large skillet. Remove skillet from heat. Pour seasonings over crackers in skillet. Stir gently until all are covered well. Allow to cool. Put in airtight container. Mary Ridings, White Post
Barbecued Franks 1 lb. skinless franks (8-10); cut into bite-sized pieces ¾ c. bottled BBQ sauce 1 T. prepared mustard 1 tsp. sugar dash Tabasco sauce Place hot dogs in skillet and lightly brown. Combine remaining ingredients and pour over franks in skillet. Stir and heat until well coated. Serve with toothpicks. Sharon Cline, Edinburg
Hidden Valley Cheese Puffs 3 c. shredded sharp cheese ¾ c. mayonnaise 1 T. Hidden Valley Original Ranch Salad Dressing Mix 10 (1 in.) slices French Bread Mix first 3 ingredients. Spread over bread slices. Broil until golden brown and cheese has melted, 3-4 mins. Alice Shaver, Winchester
Olive Cheese Balls 1 c. biscuit mix ½ c. grated cheddar cheese ¼ c. milk 1 jar whole stuffed olives Form soft dough of biscuit mix, cheese and milk. Form ½ inch balls with olive in center. Bake on greased tin 8-10 mins at 450 degrees. Serve hot. Carol Eggers, Front Royal
TASTE OF THE SHENANDOAH VALLEY
The Northern Virginia Daily
BREADS Sweet Potato Rolls
Homemade Biscuits
2 c. cooked sweet potatoes, mashed 3 c. flour 1 c. sugar 4½ tsp. baking powder 2/3 c. shortening ¾ tsp. cream of tartar 2/3 c. warm water 2½ tsp. sugar 2/3 tsp. salt ¾ tsp. salt 1 lg. egg or 2 small ones 1 c. shortening 1 yeast cake dissolved in warm water 1 egg, slightly beaten 6-7 c. sifted plain flour to make 1 c. milk proper consistency to knead Mix all ingredients. Knead. Let rise; then to make into rolls and let to rise again. Bake at 400 degrees about 20 mins. Dough will keep in refrigerator for at least 1 week. Carol Eggers, Front Royal
Mix dry ingredients. Cut in shortening. Add egg & milk. Roll on a floured surface, kneading slightly. Roll out and cut with biscuit cutter. Bake at 425 degrees for 13-15 mins. Fay Sonner, Strasburg
Saturday, October 29, 2016 3
RECIPE WINNERS 1st
Pecan Delights
Submitted by
Margie Dellinger of Edinburg $30 Gift Card
2nd Easy Smoked Sausage-
Tortellini-Casserole Submitted by Margie Dellinger of Edinburg $20 Gift Card
3rd
Vegetable Waldorf Salad
Submitted by
Mary Ridings of White Post $10 Gift Card
— Stop by the Daily office to claim your prize —
Pumpkin Bread
Apple Breakfast Muffins
1 tsp. nutmeg 1 tsp. cinnamon 3 c. sugar 1 c. oil 4 eggs 1½ tsp. salt 2 c. canned pumpkin 2/3 c. water 2 tsp. baking soda 3½ c. flour 1 c. raisins 1 c. chopped nuts
1½ c. flour ¾ c. sugar ¾ tsp. baking soda ½ tsp. baking powder 1 tsp. cinnamon 1 egg 1/3 c. orange juice ¼ c. melted margarine 2 c. chopped apples, cut into small pieces
Valley Furniture Country Interiors & The Miller House
Heat oven to 350 degrees. Mix flour, sugar, baking soda, baking powder and cinnamon. Set aside. Beat egg, orange juice and margarine. Pour into dry ingredients and stir batter – will be thick. Fold in apples. Pour into 12 muffin papers. Bake 20-25 mins. Mary Ridings, White Post
Enjoy our fine selections of holiday wreaths, garlands, ornaments and seasonal accents. Refreshments will be served.
Combine and blend spices, sugar, oil, and eggs. Stir in pumpkin and water; add soda sifted with flour and stir until blended. Add raisins and nuts. Mix well. Spread into 2 well greased loaf pans. Bake 350 degrees for about 1 hour. Sharon McDonald, Quicksburg
Christmas Open House Nov. 11th - 13th Fri. & Sat. 9–5pm • Sun. 12–5pm (Closed Nov. 10th to prepare)
(540) 869-2121 • 5958 Valley Pike, Stephens City, VA On Rt. 11, 3.1 mi. N. of Middletown/I-81 (1.4 mi. S. of Stephens City I-81 exit)
www.themillerhouse.net Open 7 days a week after Dec. 1: Wed-Sat 10-5 • Sun 12-5
4 Saturday, October 29, 2016
Corn Bread Puff
TASTE OF THE SHENANDOAH VALLEY 350 degrees for 35 mins. Sharon Cline, Edinburg
Apricot Salad
No. 2 can crushed pineapple undrained ½ c. sugar Cheese Bread 1 (3 oz.) box apricot jell-O 2 c. shredded sharp cheddar cheese 1 (8 oz.) cream cheese, softened 1 c. mayonnaise 3 T. milk 1 pkg. ranch-style dressing mix 2 pkgs. dream whip 10 (1 in.) slices French Bread
½ c. sugar ½ c. butter 2 eggs 1 c. cornmeal 1¼ c. flour 3 tsp. salt 1 c. milk Cream butter and sugar; beat eggs one at a time into mixture. Combine dry ingredients and add alternatively with milk. Pour into greased 9 in. square pan and bake
Combine cheese, mayonnaise and dressing mix. Spread on bread slices and heat in 350 degree oven until brown. Sharon McDonald, Quicksburg
SOUPS/SALADS Caribbean Pumpkin Key Lime Soup
Pizza Salad
1 (16 oz.) pkg. macaroni, cooked an drained Serves 2 1 (15 oz.) can pure pumpkin puree 3 med. tomatoes, seeded and diced 1 (15 oz.) can black beans; drained 1 lb. cheddar cheese, cubed 1 – 2 bunches green onions, sliced 1 (14 oz.) can light unsweetened coconut milk 3 oz. sliced pepperoni 1 c. vegetable broth ¾ c. oil 1 tsp. ground cumin 2/3 c. Parmesan cheese, grated 4 T. chopped fresh cilantro ½ c. vinegar 2 tsp. fresh key lime juice 1 T. oregano ¾ tsp. grated lime peel 1 tsp. garlic powder ¼ tsp. pepper Stir cumin in heavy, med. sauce pan croutons (optional) over med. heat for about 30 seconds. Add pumpkin puree, beans, In a large bowl, combine macaroni, coconut milk, vegetable broth and 3 T. cilantro. Bring soup to boil, stir- tomatoes, cheddar cheese, onions ring slowly and constantly. Reduce and pepperoni. In a small bowl, heat to med-low and simmer for 3-4 combine oil, parmesan cheese, mins. to blend flavors. Mix in key vinegar, oregano, garlic and pepper. Pour over the macaroni mixture. lime juice and key lime peel. Season soup with salad and pepper. Cover and refrigerate for several Garnish with remaining tablespoon hours or overnight. Top with croutons just before serving if desired. cilantro. Sharon McDonald, Quicksburg Carol Eggers, Front Royal
Combine pineapple and sugar. Bring to a boil. Add jell-O; stir and chill until stiff but not too firm. Beat cream cheese and milk; add to jell-O mixture. Whip dream whip with 1 c. milk and 1 tsp. vanilla for 4 mins. Fold into Jell-O mixture; chill until firm. Alice Shaver, Winchester
Exotic Chicken Salad Serves 10-12 4 c. chopped cooked chicken 2 (5 oz.) cans water chestnuts, sliced 1 c. finely chopped celery 1 lb. fresh seedless grapes 1 c. toasted slivered almonds 1 c. mayonnaise 1 ½ tsp. curry powder 1 T. soy sauce 1 T. lemon juice 1 (16 oz.) can pineapple chunks Combine chicken, water chestnuts, celery, grapes and almonds. Mix mayonnaise, curry powder, soy sauce and lemon juice. Add seasoned mayonnaise to chicken mixture and chill for several hours. Serve on a lettuce leaf and top with pineapple chunks. Carol Eggers, Front Royal
The Northern Virginia Daily
Old Fashioned Cucumber Salad Serves 2 1 lg. cucumber, peeled & sliced thin ¼ c. chopped green pepper ¼ c. chopped onion ½ c. water 2 T. vinegar 1 tsp. salt 1 or 2 T. sugar, if desired Combine veggies in dish. Mix remaining ingredients and pour over veggies. Refrigerate. Sharon Cline, Edinburg
Potato Soup 5 or 6 lg. potatoes ½ lg. onion, chopped 2 ribs chopped celery 1 can carnation evaporated milk salt & pepper to taste 3 tsp. margarine May add 3-4 slices of crumbed bacon Chop potatoes into small pieces; cover with water in Dutch oven and cook until tender. Add other ingredients and simmer for 45 minutes. Sharon Frye, Mt. Jackson
Jell-O Cottage Cheese Salad 11 oz. can mandarin oranges, drained 15 oz. can crushed pineapple, drained 2 c. small curd cottage cheese 9 oz. container Cool Whip 1 small box orange jell-O Mix all ingredients well. Sprinkle orange jell-O over mixture and mix again. Chill before serving. Millie Gill, Woodstock
The Northern Virginia Daily
Broccoli Salad
TASTE OF THE SHENANDOAH VALLEY Vegetable Waldorf Salad
2 heads of broccoli 1 lg. onion 1 lb. bacon 2 c. shredded cheddar cheese
hot juice. When it begins to thicken, stir in fruit, nuts and ginger marmalade. Pour into ring mold or 9x13 oven proof dish. Chill until firm. Carol Eggers, Front Royal
Serves 12 1 small head cauliflower 1 med. bunch broccoli 1 c. golden raisins ½ c. chopped pecans Dressing: ¼ c. diced red onion 4 c. mayonnaise Vegetable Tomato Soup 2 c. crisp red apples, chopped 1 c. apple cider vinegar Serves 4-6 10 strips bacon, cooked & crumbled 1 c. sugar 1 (20 oz.) pkg. mixed veggies – can also use onion, green pepper or *You’ll have extra dressing and you Cut broccoli and cauliflower into other veggies can use it on anything bite-sized pieces. Add other ingre- 1½ -2 c. water dients. Chop the broccoli (including stalks) 3 c. V-8 juice or tomato and the onion. Place in large bowl. 2 beef bouillon cubes dissolved in a Chop the bacon and fry until very Dressing: little juice 1½ c. mayonnaise crispy. Drain and add to bowl, Salt & other seasoning to taste such along with the cheddar cheese. ½ c. sugar as chili powder Whisk or shake the dressing ingre2 T. cider vinegar dients together and pour over the Cook veggies in water until tender mixture in bowl. Toss until everyCombine mayo, sugar and vinegar. – about 15-20 mins. Add remaining thing is well coated. Can be made ingredients; heat till boiling. May Pour over salad and toss to comahead. thicken slightly with 2 T. cornstarch bine. Chill, serve and enjoy! Sharon McDonald, Quicksburg dissolved in ¼ c. water, if desired. Mary Ridings, White Post Sharon Cline, Edinburg
Saturday, October 29, 2016 5
Pumpkin Hazelnut Stew 1 T. olive oil 1 shallot, diced ½ tsp. salt 3 c. chicken or vegetable stock 1 c. unsweetened applesauce ¼ tsp. pepper 1/8 tsp. nutmeg 1 (15 oz.) can pumpkin puree 2 T. brown sugar ½ c. sour cream Warm the olive oil in a large skillet over med. heat. Once the oil begins to simmer, add the shallot and salt. Cook, stirring occasionally, until the shallot becomes tender and translucent, about 7-8 mins. Add the chicken or vegetable stock, applesauce, pepper, nutmeg, pumpkin puree and brown sugar; simmer 15 mins. Add the sour cream and stir to combine.
Old Fashion Potato Soup 5-8 potatoes ½ tsp. each of salt & pepper ½ c. chopped onions ½ c. butter 2 c. cheddar cheese 2 c. milk ½ tsp. garlic salt or fresh garlic pinch of Italian seasoning
Pickled Peach Fruit Salad
Serves 12 Orange juice 1 (29 oz.) can pickled peaches, sliced; reserving juice 1 (16 oz.) can white grapes (sliced) 1 (16 oz.) can Queen Ann cherries, sliced, reserving juice 1 (3 oz.) pkg. lemon gelatin Peel potatoes and cut into small 1 (3 oz.) pkg. orange gelatin medium chunks. Rinse and then ½ c. pecans, chopped boil until halfway done. Add onion, salt & pepper, butter, milk, cheese ½ c. ginger marmalade and spices. Cook soup for 15-20 mins. Serve with crackers or ched- Add orange juice to reserved juices dar cheese on top. enough to make 4 cups of liquid. Heat to be hot. Dissolve gelatin in Elizabeth Stickley, Strasburg
Cabbage Soup
Hazelnut Bread Crumb Topping:
2 lbs. hamburger or sausage 2 qts. canned tomatoes 1 med. head cabbage, shredded 5 stems celery, chopped 3 med. onions, chopped 2 T. brown sugar 1-2 tsp. salt ½ tsp. pepper
Serves 4-6
Brown meat in skillet and add all other ingredients in a large kettle. Bring to a boil; adding water as needed. Simmer until vegetables are tender about 25 mins. Sharon McDonald, Quicksburg
½ T. olive oil ¼ c. Panko bread crumbs ¼ c. hazelnuts, chopped Heat oil in a small pan over med. heat and add the bread crumbs. Stir them around until they’re crisp and golden, about 3 mins. Pour in the hazelnuts and toast everything together for 2 mins. Top each bowl of soup with a tablespoon of bread crumbs. Sharon McDonald, Quicksburg
6 Saturday, October 29, 2016
White Clam Chowder
TASTE OF THE SHENANDOAH VALLEY In another pan, melt butter and add the flour to make a roux. Cook the roux 5 mins. Gradually add heated milk and cook on med. low until thickened. Add to potato water mix, add clams, cream and bacon. Stir and heat on med low, stirring often until the potatoes are done. Gently stir in cream and heat until it reaches serving temperature. Season to taste. Cheryl Olsen, Front Royal
Serves 6 2 (7 oz.) cans chopped clams, drained (save juice) 3 slices of diced bacon 5 med. potatoes, diced 2 c. water, salted 3 ribs celery, diced ½ c. chopped onion 2 c. milk, heated 1 c. cream ½ tsp. each of thyme, dill weed and pepper Carrot-Yogurt Salad ½ c. butter 1 lb .carrots, coarsely grated ½ c. flour 2-3 med. apples, grated Fry bacon until crisp, set aside and 1 c. firm yogurt (I use vanilla) 1 T. honey drain all but one tablespoon of grease from pan. To the grease, add juice from one small lemon celery, onion, dill, thyme and pep- a few dashes each of salt & pepper per. Saute until aromatic 2-3 mins. ¼ c. sunflower seeds on medium low heat. handful of raisins In large pot place potatoes, salted water, celery mix and reserved clam juice. Cook until potatoes are nearly done and set aside.
Combine all ingredients; mix well and chill. Sharon Frye, Mt. Jackson
VEGETABLES/SIDE DISHES Green Bean Potato Bake Serves 8 6 c. cubed peeled cooked potatoes 2 c. frozen cut green beans, thawed or (I use canned green beans) 2 c. cubed fully cooked ham 2½ c. shredded Colby-Monterey Jack cheese, divided 2 T. dried minced onion or raw onion 1 (10 ¾ oz.) can condensed cream of mushroom or celery soup, undiluted ½ c. milk 1/3 c. mayonnaise
1/3 c. sour cream In a greased 9x13x2 baking dish, layer the potatoes, beans, ham, 2 c. cheese and onion. In a bowl, combine the soup, milk, mayonnaise and sour cream; pour over the top and gently stir to coat. Cover and bake at 350 degrees for 45 mins. Uncover; sprinkle with remaining cheese. Bake 5-8 mins. longer or until cheese is melted. Carol Shaffer, Edinburg
The Northern Virginia Daily
Baked Squash
Texas Straw
5 c. squash, cooked and drained ¾ c. grated Monterey jack cheese 1 (10 oz.) can cream of chicken soup 1 (16 oz.) box herb dressing mix
1 med. head of cabbage, shredded 2 med. onions, diced 1 tsp. mustard 1 tsp. celery salt ¾ c. sugar 1 c. vinegar ½ c. salad oil
Place cooked squash in a mixing bowl and season it with salt to taste. Add the cheese and soup, blending well. Mix the dressing according to direction on box. Place half the dressing in a 9x13 greased baking dish. Spoon the squash mixture on top and sprinkle the remaining dressing on top. Bake uncovered at 375 degrees for 30 mins. Sharon McDonald, Quicksburg
Layer cabbage and onion in a large bowl. Mix mustard, celery salt and sugar in a saucepan. Bring to a boil; add oil and reboil. Pour over cabbage and onion. Cover in a light container and refrigerate for 24 hours. Alice Shaver, Winchester
Impossible Vegetable Pie Swiss Green Beans Serves 8 2 (l lb.) cans French style green beans 2 T. margarine 2 T. flour 1 tsp. salt ¼ tsp. pepper 1 tsp. sugar 1 c. sour cream ½ tsp. grated onion ¼ - 1 lb. grated Swiss cheese 1 – 1½ c. crushed corn flakes 1 T. melted margarine or butter
Serves 4-6 2 c. chopped fresh broccoli or cauliflower ½ c. onions, chopped ½ c. green pepper, chopped 1 c. cheddar cheese, shredded 1½ c. milk ¾ c. bisquick 3 eggs 1 tsp .salt ¼ tsp. pepper
Heat oven to 350 degrees. Lightly grease a 10 in. pie plate. Cook broccoli or cauliflower 4 mins. Drain thoroughly, then mix with Drain green beans. Melt 2 T. of onion, pepper and cheese. Put in margarine and in a bowl add butter, pie plate. Beat remaining ingrediflour, salt, pepper, sugar, sour ents in blender 15 seconds. Pour cream and grated onion. Fold in over vegetables in pie plate. Bake green beans. Spread in a 2 qt. but- until golden brown – about 50 tered casserole. Sprinkle top with mins. Let stand 5 mins. Before cutSwiss cheese and finally top with ting. Garnish with chopped fresh buttered crushed corn flakes. Bake tomatoes, black olives, parsley or 375 degrees for 30 mins. whatever. Carol Eggers, Front Royal Mary Ridings, White Post
The Northern Virginia Daily
TASTE OF THE SHENANDOAH VALLEY
Double Corn Bake
Virginia Corn Pudding
Corn Oysters
Serves 6 2 T. margarine 1 T. flour 1 tsp. salt 1/8 tsp. pepper 1 T. sugar 1 (17 oz.) can creamed style corn 1 c. cooked whole kernel corn 4 eggs, separated 1 carrot, peeled and shredded 1 c. sour cream 2 T. fine dry bread crumbs
Serves 4 2 c. fresh corn (cut off ear) OR 1 (15 oz.) can of corn 3 T. melted butter 3 T. flour 2 T. sugar or honey 3 eggs 1½ c. milk
2 c. fresh corn ¼ c. milk 1/3 c. flour 1 egg ½ tsp. salt ½ tsp. pepper 2 tsp. butter or oil
Blend butter, flour, sugar eggs and milk together and cook until thick; stir in corn. Pour into lightly greased 9x5 pan. Bake 350 degrees for 2025 mins. until lightly browned. Mary Ridings, White Post
Mix corn with milk, flour, egg and seasonings in small bowl. Heat butter and oil in small skillet over med-high heat. Drop corn mixture by spoonfuls in skillet. Cook 2-3 mins. on each side. Drain on paper towels before serving hot. Frederick A. Fout, Winchester
Melt margarine and blend in flour, seasonings and sugar; stir in corn, beaten egg yolks, carrot and sour cream. Beat egg whites and fold into mixture. Pour into shallow 1½ qt. baking dish. Sprinkle with bread crumbs and bake 350 degrees for 35 mins. Carol Eggers, Front Royal
Sweet Potato Casserole 1 (29 oz.) can sweet potatoes 1 egg ½ c. sugar ½ tsp. cinnamon ½ stick melted margarine Topping: 1 c. Ritz cracker crumbs 1 c. brown sugar ½ c. chopped walnuts or pecans 1 stick melted margarine
No-Fuss Macaroni & Cheese Serves 6-8 2 c. uncooked elbow macaroni 1½ c. milk 4 oz. cubed Velvetta cheese 1 c. shredded milk cheddar cheese ½ tsp. salt 1/8 tsp. pepper Combine macaroni, milk, cheeses, salt & pepper in crock pot. Stir to blend. Cover; cook on low 2-3 hrs. Sharon Frye, Mt. Jackson
Harvard Beets
Serves 4-6 2 or 3 c. diced cooked or canned beets ½ tsp. salt 2-3 T. sugar 1-2 T. vinegar Mash potatoes with milk and salt to 1 T. butter taste. Add the egg, sugar, cinnamon, and ½ stick melted margarine. 1 T. cornstarch Put into a casserole dish. Combine topping mixture. Spread on top of Heat beats thoroughly. Add remainthe potatoes. Bake at 350 degrees ing ingredients, stirring until thickfor 30 mins. uncovered. ened. Fay Sonner, Strasburg Sharon Cline, Edinburg
Tomato Cobbler 3 lbs. ripe tomatoes, cored and cut into wedges 1 T. cornstarch coarse salt and freshly ground pepper to taste 1 c. flour 1 c. cornmeal 1½ tsp. baking powder ¼ tsp. baking soda 4 T. cold unsalted butter, cut into large pieces 1 large egg beaten ¾ c. buttermilk, plus more if needed
Saturday, October 29, 2016 7
a spoonful at a time – if too dry add few drops of buttermilk at a time. Gently toss tomato mixture again and spread over top of buttered baking dish. Drop spoonfuls of the flour mixture on top; spreading evenly with a knife, leaving some gaps so steam can escape. Bake at 350 degrees until golden brown and bubbling about 45-60 mins. Kay Hamman, Maurertown
Bake Apple Casserole ½ c. sugar ¼ tsp. cinnamon ¼ tsp. nutmeg 1 heaping T. flour 2 T. butter 8-10 apples, peeled, cored and quartered Preheat oven to 350 degrees. Mix sugar, cinnamon, nutmeg, flour and butter together. Put apples in 2-qt. buttered casserole dish. Sprinkle dry ingredients over apples and shake down. Dot with butter. Cover and bake for 1 hr. in 350 degree oven. Sharon Frye, Mt. Jackson
Poor Man’s Zucchini Cakes
2 c. grated zucchini, squeezed dry 2 T. chopped onions Preheat oven 350 degrees. Butter 2 1 T. mayonnaise qt. shallow baking dish…set aside. 3/4 T. Ole Bay seasoning Place tomato wedges in large bowl; 2 eggs, beaten sprinkle with cornstarch and season 2 c. cracker or bread crumbs with salt & pepper. Toss gently. Place flour, cornmeal, baking powMix the zucchini with the other der, baking soda and 1 tsp. salt in the bowl. Add butter and mix; mix- ingredients. Make into patties dust ture looks like coarse bread crumbs. with flour and fry until golden brown in butter. Add egg and buttermilk. Mix. If mixture too liquid, add more flour, Sharon McDonald, Quicksburg
8 Saturday, October 29, 2016
Fay’s Squash Casserole Serves 8-10 4 med. squash, cut 1 in. thick 2 med. onions, sliced ½ c. diced celery ½-1 c. water salt & pepper to taste 2 T. sugar ¼ c. pimiento 3 T. chopped green chile peppers 12-16 Ritz crackers, coarsely crushed ½ stick margarine 3 eggs, beaten 1½ c. milk grated sharp cheese
TASTE OF THE SHENANDOAH VALLEY Cook squash, onions and celery in enough water to keep from sticking. Add salt, pepper and sugar, Simmer until almost dry. Place a layer of squash in a well-greased oblong baking dish. Sprinkle half of the pimientos and ½ of the chopped green peppers over squash. Place a layer of crushed cracker crumbs over casserole. Then dot with margarine. Combine eggs with milk; pour half of mixture over casserole. Add a layer of cheese. Repeat layers. Bake at 375 degrees until brown on top. Fay Sonner, Strasburg
MAIN DISHES Chicken Jerusalem Serves 8 8 chicken breast halves flour ½ c. margarine 1 (14 oz.) can artichoke hearts, drained juice of 1 lemon 1 (8 oz.) can mushrooms, drained 1 c. Sherry ¾ c. water 2 bay leaves 1/3 c. chopped chives or green onions ¼ c. parsley ¼ tsp. onion salt ¼ tsp. pepper ¼ tsp. garlic salt pinch rosemary pinch thyme ½ c. heavy cream
Squeeze the lemon juice over them. Add remaining ingredients except the cream. Cook on low heat in dutch oven or electric skillet for 2 hrs. Just before serving, remove chicken, stir cream into skillet; return chicken and serve over rice. Carol Eggers, Front Royal
Sunday Chicken and Stuffing 1 (6 oz.) pkg. instant chicken stuffing mix 6 boneless skinless chicken breast halves 1 can cream of chicken soup, undiluted 1/3 c. milk 1 T. parsley flakes
Prepare stuffing according to package directions; spoon down the cenDust chicken breasts with flour. ter of a greased baking dish. Place Brown in margarine. Add artichokes. chicken around stuffing. Combine
soup, milk and parsley; pour over chicken. Cover and bake at 400 degrees for 20 mins. Uncover and bake 10-15 mins. longer or until chicken juices run clear. Fay Sonner, Strasburg
Hamburger Barbecue 1 lb. ground beef 1 med. onion minced 1 tsp. chili powder 1 tsp. dry mustard 1 tsp. brown sugar ¾ c. catsup 1 T. barbecue sauce 1 T. vinegar salt to taste Brown ground beef with onion. Drain. Add chili powder, mustard, brown sugar, catsup, barbecue sauce, and vinegar. Cook on low heat and simmer for 35-45 mins. Sharon McDonald, Quicksburg
Cranberry Orange Pork Chops Serves 6 6 boneless pork loin chops (1/2 in. thick and 6 oz. ea.) ¼ tsp. salt ¼ tsp. pepper ½ c. chicken broth 1 T. canola oil
The Northern Virginia Daily
1 (11 oz.) can mandarin oranges, drained 1/3 c. dried cranberries ¼ tsp. ground allspice ¼ tsp. paprika Sprinkle the chops with salt and pepper. In a large skillet, brown the chops in oil on both sides. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 mins or until meat thermometer reads 160 degrees. Louise Clatterbuck, Front Royal
Holiday Turkey Loaf Serves 6 1 c. chicken broth 1 c. soft bread crumbs 3 c. ground turkey 3 T. finely chopped onion 3 T. finely chopped green pepper ½ c. finely chopped celery 2 tsp. crushed sage or poultry seasoning 2 eggs, slightly beaten 2 T. butter 1 tsp. salt ¼ tsp. black pepper Combine all ingredients and mix thoroughly. Place mixture in greased loaf pan; bake at 350 degrees for 1 hr. or until firm. Alice Parks, Front Royal
THANK YOU to everyone who submitted their recipes!
TASTE OF THE SHENANDOAH VALLEY
The Northern Virginia Daily
Gram’s Potpie 1 lb. picnic ham 3 lbs. potatoes 4-5 dashes onion salt 1 tsp. parsley flakes 1gal. ham broth 1 tsp. salt 1/8 tsp. celery seed Cook ham in a deep kettle. Meanwhile, peel potatoes and slice ¼” thick. Cover with cold water and let set until ham is done. Remove ham and add the rest of the ingredients. Bring to boil, reduce heat and simmer for 5-7 mins. until potatoes are half done. Cut ham into pieces and add back into potatoes. Meanwhile, prepare dough. Dough: 3 c. flour ½ tsp. baking powder ½ - ¾ c. ice water ½ tsp. salt 1 T. shortening 2 eggs Combine flour, salt and baking powder. Cut in shortening with a pastry blender. Pour water in measuring cup, add eggs and beat with fork until water and eggs are well blended. Add to flour mixture and blend with a fork. Divide dough into 2 parts. Roll one ball of dough on a lightly floured surface to 1/16” thickness. I used a pizza cutter to cut dough into 2 in. squares. Let set to dry about 15-20 mins. Have broth bubbling and drop each square on a “bubble”. Put lid on kettle, not removing for 15 mins. Repeat for second ball of dough. Remove lid and turn potatoes and
dough over slowly with wooden spoon. Add second batch of squares. Return lid for 15 mins., then remove lid and turn potatoes and dough. Again, slowly (to prevent potatoes from breaking up). Fay Sonner, Strasburg
Quick Stroganoff Serves 4-6
1 lb. hamburger 1 med. onion, chopped 1 (10 oz.) can cream of mushroom soup ½ tsp. Lowry’s seasoned salt ½ c. sour cream
Hamburger Barbecue 1½ lbs. hamburger 1 sm. green pepper, diced 1 lg. onion, chopped ½ c. chopped celery 2 T. vinegar 3 T. Worcestershire sauce 2 T. brown sugar 1 T. prepared mustard 1 T. lemon juice 1 c. ketchup salt & pepper to taste Brown burger along with celery, onions and green pepper. Mix remainder of ingredients and add to browned burger. Simmer 20 min. or until done. Fay Sonner, Strasburg
Saute burger and onion in skilled. Drain grease; add soup and seasoned salt; heat to boiling. May add a little milk if desired. Stir in sour Classic Tuna Noodle cream and heat – do not boil. Serve Casserole over noodles or rice. Serves 4 Sharon Cline, Edinburg 1 (10¼ oz. ) can cream of mushroom soup ½ c. milk Vegetable Pizza 2 c. cooked med. egg noodles 2 (8 oz.) Pillsbury crescent rolls 1 c. cooked peas 1 pkg. Hidden Valley Ranch (dry) 2 T. chopped pimento ½ c. mayonnaise 2 (7 oz.) cans tuna, drained and flaked 3 oz. cream cheese 1 T. butter or margarine broccoli, carrots, green peppers, onions or whatever vegetables you 2 T. fine dry bread crumbs would like to add In 1½ qt. casserole, combine soup and milk. Stir in noodles, parsley, Press crescent rolls into an pimento and tuna. Bake at 400 ungreased cookie sheet. Bake for degrees for 25 mins. or until hot; 12 mins. or more as needed. Cool. stir. Meanwhile, in a small Mix together cream cheese, mayo saucepan on med. heat, melt butter, and ranch dressing mix. Spread stir in bread crumbs until lightly mixture on top of crust and top browned. Top casserole with bread with your favorite veggies. crumbs; bake 5 mins. Sharon McDonald, Quicksburg Reba F. Wright, Toms Brook
Saturday, October 29, 2016 9
Easy Smoked SausageTortellini-Casserole Serves 6 1 pkg. smoked sausage links cut in thin slices 3 cloves garlic, minced 1 med. onion, diced in med. pieces 1 green pepper, sliced 1 (12 oz.) pkg. fresh cheese tortellini (found in deli) cooked until tender 1 tsp. oregano 1 (24 oz.) jar Marinara sauce 2 c. shredded Mozzarella cheese Preheat oven to 350 degrees. In large 17” oven-safe skillet, cook sausage until brown. Add onion, garlic and pepper. Cook on med. heat until vegetables are soft. Stir in Marinara sauce, cooked tortellini, oregano and 1 c. of cheese. Bake for 10 mins. Top with remaining cheese. Bake for about 5 mins. longer or until cheese is melted. Margie Dellinger, Edinburg
Pork Chops with Apples & Stuffing 1 (6 oz.) pkg. Stove top stuffing mix for chicken 1 (21 oz.) can apple pie filling 6 boneless pork loin chops (1½ lbs.) ¾ in. thick Heat oven to 375 degrees. Prepare stuffing as directed on package. Spread pie filling onto bottom of 9x13 baking dish sprayed with cooking spray. Top with chops and stuffing. Cover with foil. Bake 40 mins. or until chops are done removing foil after 30 mins. May substitute 6 boneless skinless chicken breast. Sharon Frye, Mt. Jackson
10 Saturday, October 29, 2016
Hamburger Dish 1 lb. ground beef 4 strips of bacon, diced fine ½ c. ketchup ¾ c. brown sugar 1 tsp. yellow mustard 1 tsp. salt ½ med. diced sweet onion 1 (15.5 oz.) can of light red kidney bean 1 (15 oz.) can of pork n beans 1 (16 oz.) can of Bush’s original baked beans 1 (15.25 oz.) can of lima beans
TASTE OF THE SHENANDOAH VALLEY 9” pie pan – do not prick. Mix ½ c. melted butter and 1½ c. dry stuffing mix. Divide mixture between the two pie crusts, coating the bottoms. Mix remaining ½ c. melted butter, remaining dry stuffing mix, soup, milk, cooked chicken, frozen veggies, onion, salt & pepper. Stir well. Divide evenly between the two pies. Place top crust on each pie, crimp edge and make slits in top. Bake 375 degrees for 1 hr.
Pork Chops
Asian Glazed Short Ribs
Serves 4 Arrange 4 pork chops in baking dish. Sprinkle with unseasoned meat tenderizer. Mix together 2 T. soy sauce and 1 can cream of mushroom soup. Pour over top of pork chops. Cover with wax paper and microwave on high 20 mins. Let stand for 2 mins. before serving. Sharon Cline, Edinburg
Serves 4 4 lbs. beef short ribs 1 envelope Lipton recipe secrets onion soup mix ½ c. apricot preserves ½ c. chili sauce ¼ c. firmly packed light brown sugar ¼ c. soy sauce 2 T. apple cider vinegar 1 T. cornstarch 1 c. water
You can freeze BEFORE baking by Savory Herb Meatloaf wrapping in foil. When ready, thaw 1 lb. ground beef out in refrigerator the day before 1 (10 oz.) can cream of mushroom baking. soup Brown ground beef, bacon and Mary Ann Barbee, Edinburg onions together; drain excess fat. 1 (10 oz.) can cream of celery soup Mix ketchup, brown sugar, mustard 1 pkg. dry onion soup (savory herb) and salt together. Combine the beef 1 c. cooked rice Speedy Lasagna mixture and beans, pour ketchup mixture over all. Stir together; pour Serves 6 1 (8 oz.) pkg. macaroni dumplings Mix all ingredients together and into a baking dish. Bake 350 place in a 9x13 in. baking dish, degrees for 30-35 mins. 1 lb. ground meat forming into a loaf. Bake 350 Susan Shirkey, Edinburg 2 T. margarine degrees to 50 mins. 1 tsp. salt Sharon McDonald, Quicksburg ¼ tsp. pepper Stove Top Stuffing 2 T. parsley flakes Chicken Potpie 1 tsp. oregano Makes 2 (9”) deep dish pies 1 (16 oz.) jar Progresso meat fla1 (6 oz.) box Stove Top herb seaTuna Stuffed Jumbo Shells vored spaghetti sauce soned stuffing mix Serves 5 ½ pint cottage cheese (optional) 1 c. butter melted & divided 1 (6 oz.) pkg. Mozzarella cheese 10 jumbo shells 2 cans cream of chicken soup ½ c. mayonnaise 1½ soup cans milk Cook dumplings according to pack4 c. cooked chicken diced (about 3 age directions. Preheat oven to 325 2 T. sugar breasts) degrees. Brown ground meat in 1 (12 oz.) can tuna, drained and 5 c. frozen mixed vegetables margarine. Add salt, pepper, flaked 2 T. chopped onion spaghetti sauce, parsley flakes and salt & pepper to taste oregano. In a 2 qt. casserole, layer 1 c. diced celery pie crusts for 2 (9 in.) deep dish pies (top & bottom crusts) Preheat oven to 375 degrees. Place one pie crust in the bottom of each
The Northern Virginia Daily
In slow cooker, arrange ribs. Combine soup mix with remaining ingredients, EXCLUDING the cornstarch and water. Cook, covered on Low 8-10 hrs. or High 4-6 hrs., or until ribs are tender. Remove ribs to serving platter; keep warm. In small bowl combine cornstarch with water. Stir into sauce and cook covered 10-15 mins. or until thickened. Pour sauce over ribs. Sharon Frye, Mt. Jackson
HEALTHY DISHES
dumplings, meat sauce, and cheeses. Layer ingredients again. Place uncovered in oven until cheese on top melts. Freezes well. Carol Eggers, Front Royal
Creamy Celery Dressing: ¼ c. sour cream ¼ c. sugar ¼ c. cider vinegar 2 T. mayonnaise 1 tsp. celery seed 1 tsp. onion powder
½ c. shredded carrot
Cook shells, drain well. In a bowl combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrots, and parsley. Spoon into shells. Combine ingredients for the dressing and drizzle over top. Cover and refrigerate.
2 T. parsley flakes
Fay Sonner, Strasburg
½ c. onions ½ c. diced green peppers
TASTE OF THE SHENANDOAH VALLEY
The Northern Virginia Daily
saucepan combine oil and honey. 2 (7 oz.) cans of tuna, drained and Heat just until blended and warm, then add the vanilla and pour over flaked (packed in water) the oat mixture and blend well. 2/3 c. chopped onion Pour mixture into cookie sheets or ¼ c. chopped green pepper use cake pans. Bake for 40 mins., ¼ c. chopped pimento stirring every 10 mins. Cool on the cookie sheets, put into containers 2/3 c. mayonnaise (light) ¼ c. fine dry bread crumbs or light and add raisins or craisins. Carol Eggers, Front Royal oatmeal
Dietetic Tuna Au Gratin
¼ c. grated Parmesan Cheese
Dietetic Cookies Combine first 5 ingredients. Spoon into small shallow baking dish. Sprinkle with bread crumbs and cheese. Bake in a 350 degree oven for 20 mins. or until thoroughly heated. Sharon McDonald, Quicksburg
Honey Granola 4 c. oatmeal (old fashion) ½ c. brown sugar 1 tsp. cinnamon 1½ c. almonds, sliced ½ tsp. salt ¼ c. honey ¼ c. oil 1 tsp. vanilla ½ c. raisins or craisins, optional Preheat oven to 300 degrees. Combine oats, almonds, brown sugar, salt and cinnamon. In a
1¾ c. flour ½ tsp. salt 1 tsp. cinnamon ½ tsp. cloves ½ tsp. nutmeg 1 tsp. baking soda 1 T. liquid sweetener 1 egg 1 c. applesauce (sugarless) ½ c. butter 1 c. All Bran ½ c. raisins, cooked slightly Preheat oven to 375 degrees. Sift flour and dry ingredients. Mix butter, sweetener and egg. Beat until fluffy. Add flour and applesauce; mix well after each addition. Fold in raisins and All Bran. Drop by tablespoons one inch apart. Bake until brown. 20 mins. Sharon McDonald, Quicksburg
DESSERTS Caramel Frosting 1 c. packed brown sugar ½ c. margarine 1/3 c. evaporated milk 2 c. powdered sugar Heat brown sugar, margarine and milk to boiling in 2 qt. saucepan
over med. heat, stirring constantly. Boil and stir 2 mins. Remove from heat. Cool until slightly thickened. 15 mins.; stir occasionally. Gradually stir in powdered sugar with spoon. Mix well. Frost cake that has cooled. This is very good on a spice cake. Millie Gill, Woodstock
Saturday, October 29, 2016 11
Add eggs one at a time beating well after each addition. Sift baking 2¼ c. packed brown sugar powder with flour 3 times. Add 1 c. butter or margarine flour to creamed mixture, alternate1 c. light corn syrup ly with liquid, mixing after each 1/8 tsp. salt addition until smooth. Bake in 1 (14 oz.) can sweetened condensed greased and floured 10x10x2 pan in milk 350 degree oven for 40-45 mins. 1 tsp. vanilla While cake is baking, prepare the 1½ lbs. whole pecans icing: 1 c. semi-sweet chocolate chips 1 c. milk chocolate chips Peanut Crunch Icing: 2 T. shortening 2 T. shortening
Pecan Delights
In a large saucepan, combine first four ingredients. Cook over med. heat until all sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248 degrees (firm ball stage). Remove from heat, stir in vanilla until blended; fold in pecans. Drop by tablespoons onto a waxed paper lined cookie sheet. Chill until firm. Melt chocolate chips and shortening in a microwave safe bowl or double boiler. Drizzle over each cluster. Yield: about 4 dozen Margie Dellinger, Edinburg
Plantation Crunch Cake ½ c. butter or shortening ¾ tsp. salt 1 tsp. vanilla
2 T. butter ½ c. brown sugar firmly packed 2 T. cream 1 c. chopped peanuts Combine first 4 ingredients in saucepan and bring to a boil. Remove from heat and add nuts. Pour on warm cake and spread evenly. Place cake low under slow broiler. Heat and broil slowly until nuts are slightly toasted. Carol Eggers, Front Royal
Butterscotch Crunchies ¾ c. butterscotch morsels ½ c. peanut butter 4 c. Rice Krispies or Cornflakes cereal
1 c. brown sugar, firmly packed 2 eggs, unbeaten 2½ tsp. baking powder 2 c. sifted flour ¾ c. milk Blend butter, salt and vanilla. Add sugar gradually and cream well.
Melt together butterscotch chips and peanut butter on low heat. Pour cereal in bowl and coat with morsel mixture. Drop by teaspoonfuls onto waxed paper or press into 8 in. square pan. Cut into squares when cool. Yield: 3-4 dozen Sharon Cline, Edinburg
12 Saturday, October 29, 2016
TASTE OF THE SHENANDOAH VALLEY
Neiman Marcus Bars
Pumpkin Fudge
Crust: 1½ c. chopped pecans 1 box yellow cake mix with pudding 1 stick margarine, softened 1 egg Mix together; press into bottom of a 9x13 pan
2 c. sugar 2 T. pumpkin ¼ tsp. cornstarch ¼ tsp. pumpkin pie spice ½ c. evaporated milk ½ tsp. vanilla
Topping: 1 (8 oz.) cream cheese, softened 3 eggs 1 box confectioners sugar Mix and pour over crust. Bake at 350 degrees for 35-50 mins. Cool before cutting into squares. Refrigerate. Alice Shaver, Winchester
Banana Snack Cake Serves 9 1 2/3 c. flour 1 tsp. baking soda 1 c. packed brown sugar ½ c. water 1/3 c. mashed ripe bananas 1/3 c. canola oil ½ tsp. vanilla extract confectioners’ sugar In a bowl combine flour and baking soda. In another bowl, whisk the brown sugar, water banana, oil and vanilla. Stir into the dry ingredients just until moistened. Transfer to a greased 8 in. square baking dish. Bake at 350 degrees for 30-35 mins. or until a toothpick inserted near the center comes out clean. Cool and dust with confectioners’ sugar. Cut into squares. Louise Clatterbuck, Front Royal
Apple Oatmeal Cookies
¾ c. shortening 1¼ c. brown sugar 1 large egg ¼ c. milk 1½ tsp. vanilla 1 c. flour ½ tsp. salt 1¼ tsp. cinnamon Cook together sugar, pumpkin, ¼ tsp. nutmeg cornstarch, pumpkin pie spice, and ¼ tsp. soda milk until it forms a softball stage 3 c. quick-cooking oats when tested in cold water. Add 1 c. peeled, diced apple vanilla; beat until creamy. Pour into a buttered pan. When cool, cut into ¾ c. golden raisins ¾ c. chopped walnuts squares. Sharon McDonald, Quicksburg
Gone Nuts Rice Pudding Serves 8-10 1 c. sugar 3 eggs, beaten 1½ c. milk ½ c. margarine or butter softened 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. vanilla 3 c. cooked rice 1 c. raisins 1 c. walnuts or pecans, chopped 1 T. margarine, melted
Preheat oven to 375 degrees. Combine shortening, brown sugar, egg, milk and vanilla. Beat until well blended. Combine flour, salt, cinnamon, nutmeg and soda. Gradually add to creamed mixture, mixing until just combined. Using a wooden spoon, stir in oats, apples, raisins and walnuts. Drop rounded tablespoons of dough 2 inches apart on a greased cookie sheet. Bake for 10 min. or until just set. Remove from oven and cool 2 mins. Fay Sonner, Strasburg
Fabulous Lemon Pie
3 T. cornstarch 1¼ c. sugar Combine sugar, eggs, milk, and 1/8 tsp. salt margarine in bowl; add cinnamon ¼ c. lemon juice and vanilla and mix well. Add rice, 1 T. grated lemon rind nuts, and raisins; mix well. Pour into buttered 9x9 baking dish. Bake 3 eggs, separated 1½ c. boiling water 350 degrees for 35- 40 mins. 1 (9 in.) baked pie shell Drizzle 1 tablespoon melted margarine over top the last few minutes 6 T. sugar of baking time to make top brown. Combine cornstarch, 1¼ c. sugar, Alice Parks, Front Royal
The Northern Virginia Daily
salt, lemon juice and lemon rind. Beat egg yolks; add to cornstarch mixture. Gradually add boiling water. Heat to boiling over direct heat and then boil gently 4 mins., stirring constantly. Pour into pie shell. Beat egg whites until stiff, but not dry. Gradually beat in the 6 T. sugar. Spread meringue over top of pie; carefully sealing in all the filling by spreading meringue to touch all edges of crust. Bake in hot oven at 425 degrees for 4-5 mins. or until browned. Fay Sonner, Strasburg
Orange Chiffon Cake Measure and sift together into bowl: 2¼ c. flour 1 ½ c. sugar 3 tsp. baking powder 1 tsp. salt Make a well and add in order: ½ c. cooking oil 6 unbeaten egg yolks ¼ c. cold water grated rind of 2 oranges Measure into a large bowl: 1 c. egg whites (7 or 8) ½ tsp. cream of tartar Whip until whites form very stiff peaks. Pour egg yolk mixture over whipped egg whites, gently folding just until blended. Do not stir. Pour into ungreased pan. Bake in tube pan at 325 degrees for 55 mins. then 350 for 10-15 mins. Carol Shaffer, Edinburg
The Northern Virginia Daily
Mountain Pound Cake 2 sticks margarine 3 c. sugar ½ c. oil Mix well and add: 5 eggs, beat well 1 tsp. vanilla 1 tsp. lemon flavoring Add: 3 c. flour 1 c. milk ½ tsp. baking powder Beat 2 minutes. Bake 325 degrees in a bundt pan for 1½ hrs. Do not pre-heat oven. Put in oven when cold. Jean Stover, Mt. Jackson
Banana Nut Cake 2 c. flour 1 2/3 c. sugar 1 tsp. salt ¾ tsp. baking powder 1½ c. soft shortening 2/3 c. sour milk or buttermilk 3 eggs 1 tsp. vanilla 1½ c. mashed bananas 2/3 c. chopped nuts
TASTE OF THE SHENANDOAH VALLEY ture over med. heat. Let come to a gentle boil and bubble for 2-3 mins. 1 sheet frozen puff pastry Cool sauce in pan for 5 mins. and 3 gala or granny smith apples, transfer into a jar. Store in refrigercored, halved and very thinly sliced ator. To serve, scoop out the ¾ c. packed brown sugar amount needed and place in ¼ tsp. salt microwave bowl for 20 seconds. juice of half lemon Sharon McDonald, Quicksburg caramel sauce – recipe below ¼ c. chopped pecans
Apple Tart
Preheat oven to 425 degrees. Twenty-four hours before making the tart, open a package of frozen puff pastry and remove one sheet. Wrap them in separate plastics bags, return one to the freezer for a later use and place the other in fridge to thaw. When the sheet is thawed, slice it in half down the middle to form two rectangles. Add the apples to a bowl, add lemon juice, salt and brown sugar. Stir to coat the apples in the mixture. Lay the puff pastry rectangles sideways on a rimmed baking sheet lined with parchment paper. Arrange the apples in a line down the center of each puffed pastry; leaving at least a ¼ in. border on either side. Bake for 20 mins until the pastry is golden and puffed on both sides. Remove the tarts to a cutting board and drizzle them with caramel sauce. Sprinkle with pecans.
Soft Oatmeal Pumpkin Raisin Cookies 1 c. white sugar 1 c. packed brown sugar 1 c. pumpkin 2 c. flour 1 tsp. baking soda 1 tsp. salt 2 tsp. ground cinnamon 3 c. quick cooking oats 1 c. raisins 1 c. butter, softened 2 eggs 1½ tsp. vanilla extract 1 c. nuts, optional
In med. bowl cream together butter and sugars. Beat in eggs, one at a time; add pumpkin, then stir in vanilla. Combine dry ingredients; stir in creamed mixture. Mix in oats and raisins. Cover and chill dough for at least one hr. Preheat oven to 375 degrees. Grease cookie sheet. Roll the dough into walnut size Caramel Sauce: balls and place 2 in. a part on cook1 c. packed brown sugar ie sheet. Flatten each cookie with a ½ c. heavy cream large fork dipped in sugar OR can 4 T. butter Measure all ingredients in mixing make them as dropped cookies by bowl. Blend on low speed for 1 1 T. vanilla extract teaspoon. Bake 8-10 mins. in premin. Then beat on med. high speed pinch of salt heated oven. Allow cookies to cool for 2 mins. Pour in greased & on baking sheet for 5 mins. before floured 9x13 pan. Bake 350 for 35- Combine the brown sugar and transferring to wire rack to cool 40 mins. cream in a med. saucepan. Add the completely. Sharon Cline, Edinburg butter, vanilla and salt. Stir the mix- Sharon Frye, Mt. Jackson
Saturday, October 29, 2016 13
Peanut Coconut Brownies 1 c. sifted flour ¼ tsp. baking soda ¾ tsp. baking powder ½ tsp. salt 3 eggs 1½ c. brown sugar, firmly packed ½ c. melted butter ½ c. chunk-style peanut butter 1 tsp. vanilla ½ c. flaked coconut Sift flour, baking soda, baking powder and salt. Beat eggs in med. bowl until thick and lemony. Gradually add brown sugar, beating until thick. Add butter, peanut butter and vanilla. Fold in sifted ingredients and coconut. Pour into a greased and floured 9x9 in. pan. Bake 25-30 mins. at 350 degrees. Cool in pan before cutting into squares. Freezes well. Alice Shaver, Winchester
Never Fail Pie Crust (makes 2 crust) 4 c. flour 1 T. sugar 2 tsp. salt 1¾ c. COLD Crisco or lard 2/3 c. COLD water (or a bit more) 1 T. vinegar 1 lg. egg Combine flour, sugar and salt. Add cold Crisco and blend with pastry blender until crumbly. Combine cold water, vinegar and egg. Mix well with fork. Add to flour mixture a little at a time, mixing with fork, making several “balls” of dough. Let it “rest” in refrigerator for 30 min. before rolling. Fay Sonner, Strasburg
14 Saturday, October 29, 2016
Applesauce Cake ½ c. Crisco 1 c. brown sugar 1 c. white sugar 2 eggs, beaten slightly 3 c. flour 1 tsp. salt 1½ c. raisins 1 c. walnuts, chopped 2 tsp. soda 2 c. unsweetened applesauce 1 tsp. cloves 1½ tsp. cinnamon ½ tsp. nutmeg ½ tsp. ginger 1 tsp. vanilla
TASTE OF THE SHENANDOAH VALLEY Vanilla, Butter and Nut Pound Cake 3 c. sugar ½ c. Crisco 2 sticks margarine 5 lg. eggs 3 c. flour ¼ tsp. salt 1 small can evaporated milk (add water to make 1 c.) 2 T. vanilla, butter and nut flavor
Mix salt in flour and set side. Cream shortening, margarine and sugar. Add eggs, one at a time; add flour and milk alternately ending with flour. Fold in flavoring by hand. Bake in a greased and flour Cream Crisco, sugar, eggs and tube pan for 1 hr. 45 mins. at 325 vanilla. Mix baking soda into apple- degrees. Start in a COLD OVEN. sauce. Mix flour, salt and spices. Do not open door while baking. Mix flour mixture with applesauce Remove from pan immediately. into above. Cover raisins and nuts Fay Sonner, Strasburg with flour. Stir into flour mixture. Bake in a well greased mold for 1 hr. at 325 degrees. Egg Custard Pie Alice Shaver, Winchester 1 single crust 9 in. unbaked 4 eggs Hazelnut Dream Cookies ½ c. sugar ¼ tsp. salt 1 c. Nutella 2½ c. milk 2/3 c. flour 1 tsp. vanilla 1 lg. egg ¼ tsp nutmeg ½ c. chopped hazelnuts
Apple Roll-Ups 2 c. flour 4 tsp. baking powder 1¼ tsp. salt 2 T. sugar 4 T. lard ¾ c. milk 4 med. apples, sliced nutmeg cinnamon 1 pint water 1½ c. brown sugar Combine first 6 ingredients to make dough. Roll out as for pie dough (1/4 in. thick). Spread apples on top and sprinkle with nutmeg and cinnamon. Roll up as for jelly roll and cut into round slices. Place slices in greased cake pan with open side up. Boil together 1 pint water and 1 ½ c. brown sugar. Pour over apple slices. Bake at 350 degrees until brown. Carol Shaffer, Edinburg
Sausage Cake
1 lb. raisins 1 lb. sausage 1 tsp. baking soda 2 c. sugar 2 c. boiling water 3 c. flour 1 egg Combine eggs, sugar, and salt. Beat 1 T. cinnamon In large bowl, beat Nutella, flour and egg until blended. Stir in hazel- with mixer. Stir in milk and vanilla. 1 tsp. nutmeg nuts. Drop by tablespoonfuls 2 in. Pour in crust. Sprinkle with nut1 tsp. cloves meg. Bake 425 degrees oven for 20 apart onto ungreased baking sheet. Preheat oven 350 degrees. Bake 8- mins. Reduce temp to 375 degrees; Mix raisins and sausage in 10 mins. or until set. Remove from bake 15 mins. or until done. Check saucepan. Pour boiling water over pans to wire rack to cool. Makes 2 with a knife in center of pie comes them. Let boil a few mins. Set aside out clean. Refrigerate when cold. doz. to cool, then add soda. Mix other Kay Hamman, Maurertown Mille Gill, Woodstock ingredients, beginning with sugar
The Northern Virginia Daily
and egg. Sift flour and spices together and add to sugar and egg mixture. Pour sausage and raisins over mixture and mix well. Bake in greased and lightly floured tube pan 1½ hrs. in slow 300 degree oven. If desired, add nuts and fruits. Almost as good a fruit cake. Run thin knife around edges while still warm. Do not try to turn out of pan too soon. Mickey Buchanan Good, Henrico
Pumpkin Nut Cake with Caramel Glaze ½ c. toasted pumpkin seeds – divided 1 pkg. spice cake mix 1 c. pumpkin puree 2 tsp. pumpkin pie spice 1 c. toasted chopped pecans ¼ c. salted butter ¼ c. light brown sugar 3 T. heavy cream 1 tsp. vanilla extract 10 whole pecans Heat oven to 325 degrees. Grease and flour bundt pan. Sprinkle 2 T. toasted pumpkin seeds in pan. Prepare cake mix as package instructions, adding pumpkin puree and pumpkin pie spice. Fold in chopped pecans and remaining pumpkin seeds. Transfer batter to pan. Bake 50 mins. In saucepan over med. heat, bring butter, brown sugar and heavy cream to boil. Reduce heat and simmer 10 mins. stirring occasionally. Remove from heat and stir in vanilla extract. Let cool to pouring consistency. Drizzle over cake. Garnish with whole pecans. Kay Hamman, Maurertown
The Northern Virginia Daily
Easy Frozen Delight Serves 12 1 (20 oz.) can cherry pie filling or strawberry filling, chill before opening 1 can Eagle Brand sweetened condensed milk 1 (20 oz.) can crushed pineapple, drained ½ c. chopped nuts 1 tsp. almond flavoring 1 (9 oz.) cool whip
TASTE OF THE SHENANDOAH VALLEY sugar mixture. Add water. Bake for 25-30 min. at 350 degrees. Cool on wire rack 30 mins. Poke holes in 30-35 min. Serve with ice cream. cake. Set in refrigerator for 30 Alice Shaver, Winchester mins. Make 1 pkg. orange Jell-O and pour over cake. Cover. Put back in refrigerator for 2-2 ½ hrs. No Bake Chocolate
Cheese Cake
Serves 8 1½ c. semi-sweet chocolate chips 1 (8 oz.) pkg. cream cheese, softened 1 pkg. (3 oz. ) cream cheese softened ½ c. sugar Drain pineapple. Put all ingredients ¼ c. butter or margarine, softened in bowl and mix well. Pour into a 9x8 freezer safe dish. Freeze sever- 2 c. frozen non-dairy whipped topping, thawed al hours. Then slice with sharp 8 in. graham cracker crumb crust knife into slices and serve. P.S. I like to cut into slices, put in In small microwave safe bowl, plastic sandwich bag and place back in freezer until you are ready place chocolate chips. Microwave on High, 1-1½ mins. or until chips to serve. Just like eating an ice are melted and mixture is smooth cream bar - only better. when stirred. Set aside to cool. Mary Ridings, White Post
Spicy Apple Crescents ½ c. sugar 1 tsp. cinnamon or nutmeg 2 lg. apples 1 (8 oz.) can Pillsbury refrigerated Quick crescent dinner rolls ¼ c. butter or margarine 1/3 c. water – melted Preheat oven to 400 degrees. Combine sugar, cinnamon or nutmeg. Set aside. Cut each apple into 8 wedges. Separate dough into 8 triangles; cut each in half lengthwise, making 16 long thin triangles. Wrap each triangle around an apple piece. Arrange in 9 in. square pan; drizzle with butter. Sprinkle with
In large mixer bowl, beat cream cheeses, sugar and butter until smooth. On low speed blend in melted chocolate. Fold in whipped topping until blended. Spoon cheese mixture into crust. Cover; chill until firm. Garnish as desired. Can shave chocolate on top. Sharon Frye, Mt. Jackson
Orange Cream Cake 1 box Duncan Hines Lemon Supreme Cake 1/3 c. canola oil (not vegetable oil) 1 pkg. orange Kool-aid – unsweetened Beat on low for 30 seconds, then beat on med. for 2 mins. Bake cake
Topping: 1 c. milk 1 tsp. vanilla 1 pkg. vanilla cooked pudding 1 pkg. orange Jell-O 8 oz. Cool Whip Mix the above (except Cool Whip) with mixer on slow for 2 mins. Set for 5 mins. Fold in Cool Whip. Frost cake; can decorate with orange slices and mint leaves. Fay Sonner, Strasburg
Saturday, October 29, 2016 15
½ tsp. allspice ¾ tsp. cinnamon ½ tsp. nutmeg ¼ tsp. cloves, ground 1 c. apple cider 1 tsp. vanilla Soften margarine and shortening. Add sugar. Beat 10 min. with mixer at med. speed. Add eggs one at a time. Add other ingredients. Beat well. Bake in large tube pan at 325 for 90 mins. Caramel Glaze: ½ c. sugar ½ c. baking soda ¼ c. margarine ¼ c. buttermilk ¼ c. dark corn syrup 1 tsp. vanilla
Apple Cider Pound Cake 1 c. margarine ½ c. shortening 3 c. sugar 6 eggs 3 c. flour ½ tsp. salt ½ tsp. baking powder
Combine all ingredients and boil for 10 mins. Drizzle over cake while cake is still warm. Note: If well covered, cake will stay moist for many days. This is a large cake – makes a little too much for a bundt pan. Carol Eggers, Front Royal
Recipe For One Happy Family 1 Husband 1 Wife Children 1 Bible for each 1 Home 1 pkg. of Work 1 pkg. Play (together) 1 T. Patience Mix together thoroughly and sprinkle with awareness. Bake in oven of everyday life, using as fuel, all the grudges and past unpleasantness.
1 T. Understand 3 T. Forgiveness Generous Portions of Prayers 1 small paddle 3 c. Love (firmly packed) 1 c. Kisses 2 c. Hugs Cool. Turn out onto a platter of cheerfulness and serve to God, Country and your Fellowman. Mary Ridings, White Post
16 Saturday, October 29, 2016
TASTE OF THE SHENANDOAH VALLEY
The Northern Virginia Daily
2016 Virginia Reel Christmas Eve, 1862 By John Paul Strain
'21("2 #+0"'%("2 32-&2 22 0 #2)-/$3*2"- *$"2&+-%2(2)+3('2'3*'23 #-3$2'#+- )#- '2'#32"*-1 2 - 3+3$2#0//"2-&2 3*3+(/2 2 ' (+' "2 ( (/+ 2 (% 22 '21("2(2*0)#'2'-2+3%3%.3+210'#2%3++0%3*' 2$(* 0*)2(*$2$3/0 ( 03"2'-23(' 22 (* 0*)2'#32 0+)0*0(2 33/21("2(2#0)#/0)#'2-&2'#32 3/3.+('0-* 2 -13 3+ 2. 2$(1* 2 ' (+'2(*$2#0"2
2#-+"3%(*21- /$2.32-*2'#32%- 32'-2#0"2&(%- "2 #+0"'%("2 ( 2 (0$
Artist Print Release and Signings Saturday November 12, 2016 • 10:00am - 3:00pm Sunday, November 13, 2016 • 11:00am - 3:00pm The signing will be at our Winchester Gallery. Signed and Numbered Limited Editions: 200 Prints: $225 | 95 Studio Sized Canvas Giclees: $275 | 65 Classic Sized Canvas Giclees: $525 | 12 Executive Sized Canvas Giclees: $1,200 | Original Painting Available for Sale - Please Contact Us If Interested 43210//2.32-,3+0*)2(2)+3('2&+(%0*)2$3(/2-*2'#0"2(+'1-+!2 2 (//2&-+2$3'(0/" 2 #32 ** (/2 *-12 3*3"2"3//2- '2 3+ 2 0 !/ 2 2 /3("32 (//2 '-2+3"3+ 32 - +2/0%0'3$23$0'0-*2'-$( 2432( 3 '2 0"( 2 2 0" - 3+2(*$2 2432-,3+2 2$( 2/( (1(
King James Galleries
161 Prosperity Dr., Suite 104, Winchester, VA • (540) 869-9025 or toll free 888-217-1865 • Mon.-Fri. 10-6 • Sat. 10-4