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TASTE OF THE SHENANDOAH VALLEY
2 Saturday, October 31, 2015
APPETIZERS
Vegetable Bars
2 pkgs. crescent rolls 1 pkg. Ranch Hidden Valley Mix Veggie Pizza Shrimp Spread 2 (8 oz.) pkg. cream cheese Cream together: 2 cans crescent rolls ¼ c. cauliflower, chopped 8 oz. cream cheese, softened 2 (8 oz.) pkg. cream cheese ¼ c. celery, chopped 1 tsp. minced onion 2/3 c. mayonnaise Little chopped green pepper 1 T. lemon juice 1 tsp. dill weed ¾ c. mayonnaise ¼ tsp. salt ¼ tsp. garlic powder ¼ c. broccoli, chopped 2 T. mayonnaise 1 tsp. minced onion ¼ c. carrots, chopped ¾ c. ea. of broccoli, cauliflower, shred- Fold in: ded carrots, green peppers and shred- 1 hard boiled egg, diced ¼ c. grated cheddar cheese ded cheese 5 oz. baby shrimp, if canned, rinse and Press rolls on cookie sheet. Bake 8-10 drain Spray cookie sheet with Pam. Then mins. or until brown. Let cool. Mix spread crescent dough over it. Bake Refrigerate – best served with party Ranch mix and mayonnaise together, 375 degrees for 15 mins. Let cool. rye bread. spread on baked rolls. Sprinkle vegetaMix mayonnaise, cream cheese, sour bles on top. Chill, then cut into Jeanette Guess, Edinburg cream and spices. Spread over top of squares. baked crescent roll. Layer with the cut Apple Cider Float Pat Robinson, Woodstock up vegetables. Sprinkle cheese over Fill a small glass 2/3 full with apple top. Refrigerate for 2 hrs. before serv- cider. Add a scoop of vanilla ice cream. Special Pimento Cheese ing. Then sprinkle with apple pie spice. 5 c. shredded sharp cheddar cheese Jeanette Guess, Edinburg Jeanette Guess, Edinburg 2 (4 oz.) jars diced pimentos – drained
RECIPE WINNERS 1st
Tortellini Soup
Submitted by
Pat Robinson of Woodstock $40 Gift Card
2nd Crock Pot Mac & Cheese Submitted by
Pat Robinson of Woodstock $30 Gift Card
3rd
Pumpkin Ribbon Bread
Submitted by
Carol Shaffer of Edinburg $20 Gift Card
Stop by the Daily office to claim your prize.
1 c. salsa 3 T. mayonnaise Combine grated cheese, pimentos and salsa in large bowl. Stir in mayonnaise blending well. Refrigerate. Sharon McDonald, Quicksburg
Potato & Cheese Bites 2-3 lb. small potatoes (fingerlings) washed 1 (8 oz.) cream cheese, softened slice cheese of choice Place in pot, cover with water. Boil until a toothpick pierces them. Drain and cool. When cooled, slice in half and scoop the middle out. Put scoopings into a mixing bowl. Try not to break the shells. Add cream cheese; mix until smooth. Fill potato skins. Add a curl or small slice of cheese of choice to the top. Bake in 350 degree oven until brown and bubbly. Serve hot. Cookie Burgess, Maurertown
The Northern Virginia Daily
Buffalo Chicken Dip 1 lb. Velvetta cut into ½ in. cubes 1 pkg. grilled chicken strips, chopped 1 T. hot pepper sauce ½ c. Blue Cheese Dressing 2 green onions, chopped Mix Velvetta, chicken and pepper sauce in large microwaveable bowl. Microwave on high 5 min. or until Velvetta is completely melted stirring after 3 mins. Stir in remaining ingredients. Serve with celery and crackers. Sharon Cline, Edinburg
Crab Rangoon Egg Rolls 2 c. vegetable oil 5 oz. drained crab meat 6 oz. cream cheese, softened 1 clove garlic, minced 1 green onion, minced 1 tsp. Worcestershire sauce ½ tsp. salt dash of lemon juice 12 egg roll wrapper In large mixing bowl, beat together cream cheese, garlic, onion, Worcestershire sauce, salt and lemon juice until thoroughly combined. Stir in crab until mixed completely. Place tablespoon of crab mixture on each egg roll wrapper and roll up. Fry egg rolls in 2 c. of hot oil on med. high heat for approximately 2-3 mins. per egg roll. Drain and serve with your favorite dipping sauce. Connie Compton, Bentonville
Chili Dip 1 (15 oz.) can chili without beans 1 (8 oz.) pkg. cream cheese ½ c. green chili sauce or jalapeno salsa 1 (2½ oz.) can sliced black olives, drained Combine chili and cream cheese in pan. Cook over low heat until cheese melts, stirring occasionally. Stir in sauce and olives. Serve with tortilla chips. Carol Eggers, Front Royal
TASTE OF THE SHENANDOAH VALLEY
The Northern Virginia Daily
Soften cheese and stir in pineapple; add other ingredients except ½ c. 2½ - 3 lb. mushrooms, clean and depecans. Chill until firm and make into stem (save stems) 1 or 2 balls. Roll in pecans and/or 36 oz. bottle Italian dressing chopped parsley a few hours before Place into a container with a lid. Cover serving. Serve with crackers. The with Italian dressing for 1 hour or cheese ball does not freeze well longer. Gently stir or shake now and because of the chopped pecans. then. Drain (save dressing for next Carol Eggers, Front Royal time) and arrange on a tray with small holders of fancy party-style toothpicks. Ranch Cheese Ball Cookie Burgess, Maurertown 1 pkg. dry ranch-style salad dressing
Marinated Mushrooms
Pumpkin Ribbon Bread
Filling: 2 pkgs. (3 oz. ea.) cream cheese, softened 1 ⁄3 c. sugar 1 T. flour 1 egg 2 tsp. grated orange peel Bread: 1 c. cooked pumpkin ½ c. vegetable oil mix Pineapple Cheese Ball 2 (8 oz.) pkgs. cream cheese, softened 2 eggs 2 (8 oz.) pkg. cream cheese, softened 1½ c. sugar ¼ c. finely chopped pecans. 2 T. onions, chopped ½ tsp. salt 1 (3 oz.) jar real bacon bits 1 (8¼ oz.) can crushed pineapple, ½ tsp. cloves With mixer, stir together the dressing drained mix and cream cheese. Roll into a ball. ½ tsp. cinnamon 1 c. pecans, chopped Roll cheese ball into pecans and bacon 12⁄3 c. all-purpose flour 2 tsp. seasoned salt bits. Refrigerate several hours before 1 tsp. baking soda ¼ c. green pepper, chopper serving. 1 c. chopped pecans parsley, optional Sharon McDonald, Quicksburg For filling, beat cream cheese, sugar and flour together in a small bowl. Add egg; mix to blend. Stir in orange peel; set aside. Make bread by combining Country Cinnamon Homemade Corny Dog pumpkin, oil and eggs in large bowl. 1 c. yellow cornmeal Swirl Bread Add sugar, salt, cloves, cinnamon, 1 c. flour ¼ c. butter or margarine, softened flour, baking soda and pecans; mix to ¼ tsp. salt 1 1/3 c. sugar, divided blend. 1 egg 1/8 tsp. pepper Pour ¼ of batter into two greased and 2 c. all-purpose flour ¼ c. white sugar floured 7½ x 3½ x3 in. loaf pans. 1 tsp. baking powder 4 T. baking powder Carefully spread the cream cheese ½ tsp. baking soda mixture over the batter. Add remaining 1 egg ½ tsp. salt batter, covering filling. Bake 325 11⁄8 c. milk 1 c. buttermilk degrees for 1½ hrs or until bread tests 1 qt. vegetable oil for frying done with wooden pick. Cool 10 mins. 1 T. ground cinnamon 2 (16 oz.) pkg. beef hot dogs before removing from pans. Store in In a large mixing bowl, beat the butter, 16 wooden skewers 1 c. sugar and egg until blended. Combine refrigerator. Note: This is a moist, flaIn a large bowl, combine cornmeal, the flour, baking powder, baking soda vorful bread and a county fair winner. flour, salt, pepper, sugar and baking and salt; add to egg mixture alternately powder. Add milk and egg to the mix- Carol Shaffer, Edinburg with buttermilk. In a small bowl, combine the cinnamon and remaining sugar. ture and whisk well. Heat oil in large Mini Cheddar Loaves pot on stove top until it reaches 350 Pour 1/3 of the batter into a greased degrees. While oil is heating, insert 3½ c. biscuit baking mix 8x4 in. loaf pan; sprinkle with 1/3 of skewers into hot dogs. Dip/roll skewthe cinnamon-sugar. Repeat layers 2½ c. (10 oz.) shredded sharp cheddar ered hot dog into batter until complete- cheese twice. Bake at 350 for 45-50 mins. or until a toothpick inserted near the cen- ly covered. Frying 2-3 dogs at a time, ter comes out clean. Cool for 10 mins. fry until golden brown in color about 3 2 eggs minutes. Place on paper towels to drain 1¼ c. 2% milk before removing from pan to a wire off excess oil. rack to cool completely. Yield: 1 loaf In a large bowl, combine biscuit mix Carol Shaffer, Edinburg Connie Compton, Bentonville and cheese. Beat the eggs and milk;
BREADS
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stir into cheese mixture just until moistened. Pour into 4 greased and floured 5¾ x 3 x 3 in. loaf pans. Bake at 350 degrees for 35-40 mins. or until a toothpick inserted in center comes out clean. Cool for 10 mins. Remove from pans; slice and serve warm. Yield: 4 mini loaves Louise Clatterbuck, Front Royal
Melt-in-Mouth Pumpkin Bread 2 c. flour 2 c. sugar 2 (3 oz.) cans flaked coconut 1 tsp. cinnamon ½ tsp. salt 5 eggs 1 tsp. baking soda 1¼ c. vegetable oil 2 c. canned pumpkin Mix four, sugar, coconut, baking soda, cinnamon, salt and set aside. Beat eggs in large bowl; beat in oil and pumpkin. Stir in flour mixture. Pour in 2 nonstick loaf pans. Bake 325 degrees for 1 hr. or until pick inserted in center comes out clean. Cool in pans 10 mins. Remove to rack, cool completely. Priscilla Holliday, Edinburg
Banana Tea Bread 1¾ c. sifted flour 2 tsp. baking powder ¼ tsp. baking soda ½ tsp. salt 1/3 c. shortening 2/3 c. sugar 2 eggs well beaten 1 c. mashed bananas Sift flour with baking powder, soda and salt; set side. Cream shortening and sugar; then stir in eggs. Add flour and bananas. Spoon into a well greased loaf pan. Bake approximately 1 hr. and 10 mins. in 350 degree oven. Sharon McDonald, Quicksburg
TASTE OF THE SHENANDOAH VALLEY
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The Northern Virginia Daily
Texas Banana Bread
Hot Rolls
Homemade Ranch Dressing
Pickled Eggs & Beets
1 yellow cake mix 4 eggs ½ c. oil ¾ c. buttermilk 3 mashed bananas 1 c. coconut flakes ½ c. chopped nuts Mix cake mix, eggs, oil and buttermilk. Stir in bananas, coconut and nuts. Pour into bread loaf pan. Makes 2 small or 1 large. Bake at 350 degrees about 1 hr. Carol Eggers, Front Royal
1 c. sugar 2 T. salt 2 sticks margarine 1 c. instant mashed potatoes OR regular mashed potatoes 2 c. water (if using regular potatoes, only use ICE WATER. 1 c. milk 2 pkg. dry yeast 4 eggs 8 c. flour Mix 1 c. sugar, 2 T. salt, 2 sticks margarine, 1 c. instant mashed potatoes, 2 c. water. Bring to boil enough to melt butter, add 1 c. milk. Cool to lukewarm. Add to this mixture: 2 pkgs. dry yeast and 4 eggs. Beat or mix all together. Gradually add 1 c. flour at a time, until all 8 c. are gone. Knead until soft. Put in a large greased bowl to rise about an hour or two or until about double in size. Make out rolls and let rise another hour or two. Bake 425 degrees, 8-10 mins. Also this recipe can be used for cinnamon rolls, bake at 375 degrees for about 18-20 mins. Carol Eggers, Front Royal
2/3 c. dry buttermilk 2 T. dried parsley 2 tsp. garlic powder 2 tsp. onion powder 1½ tsp. salt 1½ tsp. dried dill 1½ tsp. onion flakes ¾ tsp. pepper ¼ tsp. paprika ½ c. sour cream ¾ c. buttermilk ¼ c. mayonnaise ¼ c. Greek yogurt 3 T. ranch mix Place dry buttermilk, 1½ T. parsley, 2 tsp. garlic powder, 2 tsp. onion powder, salt, 1½ tsp. onion flakes, 1 tsp. dry dill, pepper, ½ tsp. dry chives and ¼ tsp. paprika in a food processor. Pulse until all ingredients are finely chopped and combined. Transfer mixture into an airtight container and mix in remaining parsley and dill until incorporated. To make the dressing, combine 3 T. of dry mix with the buttermilk, sour cream, mayonnaise and Greek yogurt. Whisk together until smooth then refrigerate 20 mins. before serving. Connie Compton, Bentonville
2 (15 oz.) cans whole beets 12 hard boiled eggs, peeled 1 c. sugar 1 c. vinegar 1 c. water 1 c. beet juice Put beets and eggs in two 2-qt. jars. In a saucepan, bring sugar, water, vinegar and beet juice to a boil. Pour over beets and eggs. Let cool, then put in refrigerator. Pat Robinson, Woodstock
Pumpkin Muffins 1½ c. flour ½ c. sugar 2 tsp. baking powder ½ tsp. salt ½ tsp. cinnamon ½ tsp. nutmeg ½ c. milk ½ c. canned pumpkin ¼ c. melted butter 1 egg Combine all ingredients. Bake 400 degrees for 18-20 mins. Sharon McDonald, Quicksburg
SOUPS/SALADS Sour Cream Potato Salad 4 c. cooked, diced potatoes 1 c. diced pickles, bread & butter 1 med. onion, diced 1 tsp. salt 1 tsp. pepper 1 c. sour cream 1 tsp. mustard ¼ c. mayonnaise ¼ c. vinegar 3 hard boiled eggs Place potatoes, pickles, onion, salt and pepper in large bowl and stir well. Mix sour cream, mustard, mayonnaise and vinegar in separate bowl, then to potato mixture. Stir well. Slice eggs and gently stir in. Refrigerate. Jeanette Guess, Edinburg
Lemon, Garlic & Black Pepper Vinaigrette
Apple Cranberry Salad
Serves 6-8 3 apples (red & green, cored, chopped ¼ c. lemon juice into 1 in. pieces) ½ tsp. coarsely, ground black pepper 1 c. celery (sliced on bias) 1 T. minced garlic ¾ c. sweetened dried cranberries ½ c. honey ½ c. hazelnuts (toasted, coarsely ¾ c. oil (canola or olive oil) chopped) ¼ tsp. salt ½ c. yogurt (plain, low fat) 1 tsp. Dijon mustard 3 T. orange juice concentrate, thawed Combine lemon juice, mustard, pepper, ¼ tsp. salt salt & garlic in a medium bowl. Whisk Blend apples, celery, cranberries and in oil and honey slowly until comhazelnuts in a large bowl; set aside. bined. Mix yogurt, orange juice concentrate Serve with salad, roasted vegetables or and salt until blended. Pour over apple use as a meat marinade. mixture and mix until blended Sharon Frye, Mt. Jackson Ginger Kidwell, Stephens City
Great Northern Bean Soup Serves 8 4 (15.8 oz.) cans of Great Northern beans, drained and rinsed 4 c. chicken broth 2 c. cooked ham, diced (not smoked) 2 c. water ¾ c. grated carrot 1 T. finely chopped celery ¼ tsp. minced onion ½ tsp. minced garlic 1½ tsp. chili powder 1 tsp. minced parsley (fresh) ¼ tsp. cayenne pepper 2 or more drops of Tabasco sauce 1 bay leaf Combine all ingredients into a slow cooker or stoneware cooking pot. Place pot into heating base, cover and cook on low for 5-8 hrs. Remove bay leaf before serving. Alice Layman, Woodstock
French Dressing 1 c. Wesson oil ½ c. vinegar ½ c. sugar ½ c. ketchup 1 tsp. garlic salt ½ tsp. salt 2 T. Worcestershire sauce Mix all and blend well. Richard Hibbard, Winchester
The Northern Virginia Daily
Best EVER Coleslaw
TASTE OF THE SHENANDOAH VALLEY Apple Juice Vinaigrette
Hot German Potato Salad
Serves 6 6 med. potatoes (about 2 lbs.) 2 T. brown sugar 6 slices bacon – cut into 1/2” pieces ¼ tsp. cayenne (more if desired) ½ c. chopped onion 2 T. apple juice 2 tsp. sugar ¾ tsp. black pepper 1 tsp. salt ½ tsp. cinnamon 1 tsp. flour ½ c. canola or olive oil 1/8 tsp. pepper Combine all ingredients shaking or ½ c. water whisking well. This is good on green 3 T. red wine vinegar salad with fruits (berries, apples or pears). Add blue cheese before serving. minced parsley for garnish Chicken Salad About 45 mins. before serving: In 4 qt. Ginger Kidwell, Stephens City Serves 4 saucepan over high heat, cook 2 (5 oz.) cans chicken meat, drained or Apple Pumpkin Soup unpeeled potatoes in enough water to 1 (10 oz.) can cover to boiling. Reduce heat to low; Serves 12 4 tsp. mayonnaise 2 c. finely chopped peeled, tart apples cover and simmer 20-30 mins. until 1 slice onion, chopped fine potatoes are fork tender. Drain, peel, ½ c. finely chopped onion 4 tsp. pickle relish and dice potatoes. Meanwhile, in a 102 T. butter 2 T. sweet pickle juice in. skillet over med. heat, cook bacon 1 T. flour until crisp; remove bacon to paper tow2 hard boiled eggs, chopped fined els to drain. Spoon off all but 2 T. 4 c. chicken broth 1/8 tsp. black pepper bacon fat from skillet, add onion, cook Drain chicken meat well. Add remain- 3 c. canned pumpkin until tender, about 5 mins. Stir in ing ingredients and mix well. Serve ¼ c. packed brown sugar sugar, salt, four, and pepper until sandwich style or as is as a main meat. ½ tsp. each ground cinnamon, nutmeg blended. Gradually stir in water and Susie Armentrout, Mt. Jackson and ginger vinegar. Cook, stirring constantly, until 1 c. unsweetened apple juice mixture is slightly thickened and boilFresh Veggie Salad ing. Gently stir in potatoes and bacon, 16 oz. container of small medley toma- ½ c. half and half creamer heat through. Garnish with parsley. toes ¼ tsp. each salt and pepper Eleanor Crump, Wardensville, WV 10 baby cucumbers In a large saucepan, sauté apples and 1 red onion onion in butter for 3-5 mins. or until Watergate Salad 12 sweet mini peppers tender. Stir in flour until blended. 1 sm. box pistachio instant pudding Gradually whisk in broth. Stir in the ½ c. apple cider vinegar 1 lg. tub Cool Whip pumpkin, brown sugar, cinnamon, nut¼ c. olive oil 1 (16 oz.) can crushed pineapple – do meg and ginger. Bring to a boil. ¼ c. water Reduce heat; cover and simmer for 25 not drain 1 tsp. sugar ½ c. chopped walnuts mins. Cool slightly. 1 tsp. salt In a blender, cover and process soup in ½ c. mini marshmallows 1 tsp. pepper 1 jar of maraschino cherries, chopped batches, until smooth. Pour into a 1 bunch of fresh spinach 1 med. apple, chopped bowl; cover and refrigerate 8 hrs. or Chop all veggies into small bite size overnight. Just before serving, transfer ½ c. grapes, cut in halves pieces and place in a large bowl. Add soup to a saucepan. Cook over med. Mix pudding from directions on box; fresh spinach. Mix apple cider vinegar, heat for 5-10 mins. Stir in apple juice, add Cool Whip and then remaining olive oil, water, sugar, salt & pepper ingredients. Refrigerate for several together and then toss with salad mix- cream, salt & pepper; heat throughly. hours. ture. Refrigerate for 4 hrs. to marinate. Approximately 2 quarts. Connie Compton, Bentonville Deborah Stanley, Edinburg Connie Compton, Bentonville 1 (16 oz.) bag coleslaw 3 T. fresh minced onion 2/3 c. Miracle Whip dressing 3 T. vegetable oil ½ c. sugar 1 T. vinegar ½ tsp. salt celery seed Mix together and refrigerate. Pat Robinson, Woodstock
2 T. cider vinegar
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Spicy Pumpkin Soup Serves 4 1 can (15 oz.) solid pack pumpkin 1 can (about 14 oz.) reduced sodium vegetable or chicken broth ½ c. water 1 can (4 oz.) diced green chiles 1 tsp. ground cumin ½ tsp. chili powder ¼ tsp. garlic powder ¼ c. sour cream chopped fresh cilantro Combine pumpkin, broth, water, chiles, cumin, chili powder, garlic powder, in medium saucepan. Bring to a boil over high heat. Reduce heat to med.; simmer 5 mins., stirring occasionally. Pour into bowls. Top each serving with dollops of sour cream; sprinkle with cilantro. Sharon Frye, Mt. Jackson
Broccoli Cheddar Soup Serves 2 ¼ c. onion, chopped ¼ c. butter or margarine ¼ c. flour ¼ tsp. salt ¼ tsp. pepper ¾ c. chicken broth 1½ c. milk 1 c. chopped cooked fresh or frozen broccoli ½ c. shredded cheddar cheese In a saucepan, sauté the onion in butter until tender. Stir in flour, salt and pepper; cook and stir until smooth and bubbly. Add broth and milk all at once; cook and stir until the mixture boils and thickens. Add broccoli. Simmer, stirring constantly, until heated through. Remove from the heat and stir in cheese until melted. Carol Shaffer, Edinburg
6 Saturday, October 31, 2015 Tortellini Soup 1 bag frozen cheese tortellini 1 small bag fresh spinach 2 (14 oz.) cans Italian diced tomatoes 4 c. vegetable broth 1 (8 oz.) cream cheese Put all ingredients in crockpot, cutting up cream cheese in cubes. Cook on low 5-6 hours. Pat Robinson, Woodstock
TASTE OF THE SHENANDOAH VALLEY simmer for 15 mins. Remove from the heat; let stand for 5 mins. or until rice is tender. Rinse rice with cold water and drain. Place in large bowl. In a small skillet, sauté the green pepper, onion, carrot and garlic in oil until crisp-tender. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro. In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving. Carol Shaffer, Edinburg
Cranberry Freeze 1 can whole cranberry sauce 1 (8 oz.) can crushed pineapple 1 c. chopped pecans 8 oz. sour cream 2 T. mayonnaise 2 T. sugar Combine ingredients. Pour into cupcake liners in muffin tins. Freeze. Remove papers and serve on bed of lettuce. Carol Eggers, Front Royal
The Northern Virginia Daily
everything is well coated. You can make this ahead and put in the fridge. It gets better the longer it sits. Sharon McDonald, Quicksburg
Garden Fresh Salad
Serves 6-8 1 bunch leaf lettuce, torn 2 c. packed torn spinach 1 c. skim mozzarella cheese ½ c. celery, diced Homemade Vegetable Soup 6 med. fresh mushrooms, sliced, 1 lb. hamburger optional 6 med. potatoes, diced 5 bacon strips, cooked & crumbled Hot Potato Salad Vegetable Burger Soup 1 onion, diced 1 med. tomato, sliced 6 med. sized potatoes, washed & cut 1 lb. hamburger 2 stalks celery, diced Dressing: into bite-sized pieces. Use a lg. 1 (10¾ oz.) can tomato soup 1 (14.5 oz.) can diced tomatoes with 1 c. canola oil saucepan with a lid, cover potatoes 1 (10 oz.) mixed vegetables – frozen basil, garlic & oregano with water, cook until tender. Drain, ¾ c. sugar 1 can tomatoes 1 lg. bag frozen mixed vegetables leave in pot. ¼ c. cider vinegar 2 c. water 2 tsp. seasoned salt Add: 4 strips minced cooked bacon, ¼ ¼ c. finely chopped onion ½ pack onion soup black pepper to taste c. chopped onions, ¼ c. chopped cel1 T. Worcestershire sauce Brown meat and drain grease. Add ery, ¼ c. pickle relish, 1 seeded Brown hamburger in skillet. In lg. pan other ingredients. Bring to boil. 1 T. catsup add all other ingredients and cook until chopped tomato, ½ c. Italian dressing, Reduce heat and simmer 10 mins. ¼ tsp. salt vegetables are tender. Add hamburger plus extra Sharon McDonald, Quicksburg In a large salad bowl, combine the first to soup and enjoy. Gently mix all together, gently stir in 7 ingredients. Chill. Combine dressing Dot Dodson Baker, Mt. Jackson Charlotte’s Cornbread Salad the dressing. If the salad seems dry, ingredients, just before serving. 1 box Jiffy cornbread, baked according add more. The hot potatoes will absorb Southwestern Rice Salad Drizzle over salad and toss to coat. the dressing. Also, the bacon and to directions Serves 12 Sharon Cline, Edinburg dressing have plenty of salt already. 1 (15 oz.) can kidney beans 11⁄3 c. water Cookie Burgess, Maurertown 1 (15 oz.) can corn Peas & Carrot Salad 2/3 c. uncooked long grain rice 1 small green pepper, chopped 1 c. sliced carrots, lightly steamed but Broccoli Salad ¾ c. chopped green pepper 1 med. onion, chopped still with some crunch. Drain & cool. Salad: ½ c. chopped red onion 1 lg. cucumber, chopped 1 c. frozen peas, thawed 1 med. carrot, chopped 2 heads broccoli 1-2 c. Ranch dressing (amount 1 c. thin sliced celery 3 garlic cloves, minced 1 lg. onion depends on your taste) 1/3 c. thin sliced onion 1 T. vegetable oil 1 lb. bacon 1-2 c. shredded cheddar cheese ½ c. honey/mustard dressing with 1 (16 oz.) pkg. frozen corn, thawed 1 c. bacon bits 2 c. shredded cheese poppy seeds or Italian dressing 1 (15 oz.) can black beans, rinsed & 1½ c. chopped tomatoes Dressing: Once carrots are cooled, place in a drained ½ c. chopped celery 4 c. mayonnaise container with a lid. Add the celery, 2 med. plum tomatoes, chopped Crumble cornbread into a deep dish. 1 c. apple cider vinegar onions and salad dressing. Mix well. 1 c. salted peanuts Drain beans and corn and rinse. Let 1 c. sugar Put on lid and refrigerate. Just before stand for a few minutes, then pour on 1/3 c. minced fresh cilantro Chop up the broccoli (including stalks) serving, stir in thawed peas. The peas top of cornbread. Continue with 2/3 c. olive oil are added last because the vinegar in chopped green pepper, onion, cucum- and onion. Place in large bowl. Chop 1/3 c. lemon juice the mustard and salad dressing will up the bacon and fry until very crispy. ber, tomatoes and celery. Top with ½ - 1½ tsp. cayenne pepper Drain and add to bowl, along with the cook the peas if left on too long; causRanch dressing, shredded cheese and ing the peas to get a dull over-cooked ½ tsp. ground cumin bacon bits. Best if made the day cheddar cheese. Whisk or shake the look. Added last they stay a bright green. before. dressing ingredients together, pour In a large saucepan, bring water and rice to a boil. Reduce heat; cover and Carol Eggers, Front Royal over the mixture in bowl. Toss until Cookie Burgess, Maurertown
The Northern Virginia Daily
TASTE OF THE SHENANDOAH VALLEY
VEGETABLES/SIDE DISHES Italian Stewed Cabbage
Corn & Broccoli Casserole
2 (15 ½ oz.) cans Italian stewed tomatoes 1 c. ketchup 1 T. Worcestershire sauce 1½ lbs. ground round 1 lg. onion, chopped 1 head cabbage salt & pepper to taste Brown meat and onions. Drain well. Mix meat, tomatoes, ketchup and Worcestershire sauce together. Heat to a slow boil. Cut and shred cabbage and add to mixture. Simmer for 30 mins. or until cabbage is done. Jeanette Guess, Edinburg
Serves 6 1 egg slightly beaten 1 (10 oz.) pkg. frozen, chopped broccoli, partially thawed 1 (8¼ oz.) can creamed style corn 1 T. onion grated ¼ tsp. salt dash pepper 3 T. butter 1 c. herb stuffing mix Preheat oven to 350 degrees. Grease a 1 qt. casserole dish. Combine egg, broccoli, corn, onion, salt and pepper. Melt butter; stir in stuffing mix. Combine ¾ c. stuffing with vegetable mixture. Pour into casserole. Sprinkle with remaining stuffing. Bake, uncovered, 30-40 mins. Jeanette Guess, Edinburg
Bean Casserole 1-1½ lbs. hamburger 1 large onion, chopped 1 green pepper chopped 1 (15.5 oz.) can Great Northern beans 1 (10¾ oz.) can tomato soup 1 tsp. prepared mustard 1 T. brown sugar 4 slices bacon Brown hamburger, onion, and green pepper. Add the rest of the ingredients and mix together. Fry the bacon and crumble on top of casserole. Bake at 350 degrees for 20-30 mins. Jeanette Guess, Edinburg
Easy Zucchini Bake 2 lg. zucchini, sliced or you can use squash 2 lg. onions, sliced 2 c. Parmesan cheese, grated Layer it like a lasagna in a 9x13 pan. Zucchini, onions and ¼ c. Parmesan per layer. Finish top layer with cheese. Bake covered 350 for 30 mins. and uncovered 30 mins. Sharon McDonald, Quicksburg
Saturday, October 31, 2015
2 tsp. garlic salt black pepper Chop onions and cabbage into big chunks. In a large frying pan, melt butter over med. heat; add onions and sauté for 5 mins. Add cabbage and stir. Saute for an additional 10-15 mins. Do not over stir. Let brown. Cook noodles according to package; add to cabbage mixture. Add garlic salt and pepper when ready to serve – not when cooking. Sharon McDonald, Quicksburg
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Fried Green Tomato BLT’s
Serves 4 4 slices or more prepared bacon ½ c. flour 1 lg. egg beaten with 1 T. water ½ c. cornmeal salt & pepper 1 lb. unripe green tomatoes, cut into ½ in. slices 1 T. Canola oil 8 thick slices whole wheat bread, toasted mayonnaise and lettuce Have bacon prepared, bread toasted. Brown Rice Put flour, egg and cornmeal each into 1 c. long grain rice separate bowls. Dip tomato first into flour, then egg and last into cornmeal. 1 can French onion soup Place on wax paper. Press cornmeal 1 can beef broth again to make good coating. Heat skil3 T. margarine, melted let, add canola oil and tomato slices. Put rice at bottom of baking dish. Pour Turn once, until golden brown. Drain soup & broth on rice and top with mar- on paper towel. Spread mayonnaise on garine. Bake covered 350 degrees for bread, top with bacon, tomato slice and 45 mins. lettuce. Sharon McDonald, Quicksburg Mary Ridings, White Post
Pineapple Casserole 3 lg. cans pineapple chunks – drained 1 c. sugar 6 T. flour 2 c. grated cheddar cheese 1 sleeve Ritz crackers, crushed 1 stick butter or margarine, melted Mix, sugar and flour together and mix with pineapple. Spray a 9x13 casserole dish with cooking spray. Then pour in pineapple mixture. Sprinkle cheese over the top, covering well. In a saucepan, melt the butter and combine the crushed crackers – mixing well. Spread over the pineapple mixture. Bake in 350 degrees 30-45 mins. or until bubbly. Carol Eggers, Front Royal
Cabbage & Noodles 2 sticks unsalted butter 2 onions ½ head cabbage – about 6 c. 1 lb. wide egg noodles
Recipe for a Well Behaved Family Dog 1. Dog 2. Treats 3. 1 set of classes at Head of the Class Dog Training or 4. 1 Private Lesson Program at Head of the Class Dog training Add a dash of a Discount to taste: Choice of
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264571
8 Saturday, October 31, 2015
TASTE OF THE SHENANDOAH VALLEY
The Northern Virginia Daily
1¼ c. round, buttery crackers, crushed 2 (10 oz.) pkgs. frozen chopped broc- 6 ears fresh corn, cleaned and cut from Reserve ¼ c. cracker crumbs for top. 10 tart apples (about 3 lbs.) peeled, Mix all ingredients except butter; place coli cob, scrape the milk (corn juice) also cored and chopped from the cob. Unless otherwise stated in a greased casserole dish. Pour melt2 eggs ¾ c. packed light brown sugar ed butter on top. spread on ¼ c. in your recipe, always use the corn ½ c. mayonnaise ½ c. apple juice or apple cider crumbs. Bake 350 degrees for 30-35 milk. 1 (10½ oz.) can cream of mushroom 1½ tsp. ground cinnamon mins. or until golden brown. 1 lg. onion, chopped soup 1/8 tsp. salt Spray lg. skillet, put in corn, corn milk Carol Schaffer, Edinburg 1-2 T. chopped onion 1/8 tsp. ground nutmeg and onion. Dot top with butter, sauté 1 c. shredded sharp cheddar cheese Dad’s Stuffin’ over med. flame. Stir frequently and Combine apples, brown sugar, apple ¼ tsp. black pepper 2 full stalks celery add 1/8 c. hot water, if more is needed, juice, cinnamon, salt and nutmeg in a Cook broccoli in boiling water till 2 onions add another 1/8 c. hot water. heavy saucepan. Cover and cook over completely thawed. Drain. Add 3 loaves potato bread As the corn fries, it will turn bright med. heat 40-45 mins. or until apples remaining ingredients and mix well. 2 dozen eggs are tender – stirring occasionally. Spray a 2 qt. casserole dish with veg- yellow and make it’s own creamy sauce, then you will know it’s done. Remove saucepan from heat and cool etable spray. full container poultry seasoning Season with salt and pepper to taste; completely. Store in airtight container Put broccoli in casserole dish and bake salt & pepper also any extra butter, if you wish or let for 1 month in refrigerator. Makes 5 ½ 350 degrees for 30-45 mins. Preheat oven 350 degrees. Tear bread the eater do it. cups. Susie Armentrout, Mt. Jackson into pieces; set aside. Chop onions and Optional: 1 small minced red bell pep- celery to desired size and sauté in butSharon McDonald, Quicksburg per, may be added during the cooking. ter till soft; season with salt & pepper. Cracker Barrel Hot Veggie Pot Cookie Burgess, Maurertown Hashbrown Casserole Mix eggs, bread, onion mixture and 32 oz. bag frozen hash browns 1 lg. onion, sliced thinly poultry seasoning in large bowl. Using Crock Pot Mac & Cheese your hands, make sure it’s all mixed ½ c. melted butter 3 stalks celery, washed and chopped ½ stick butter well. Place in a large casserole dish. Place in sauce pan, add water to cover 1 can cream of chicken soup 2½ c. sharp cheddar cheese Bake until golden brown on top about 1 pint sour cream the onions and celery. Cook until it 25-30 mins. You can also use as stuff1 can cheddar cheese soup boils. ½ onion, finely chopped ing in a turkey. ½ c. sour cream 2 c. grated sharp cheddar cheese Add: 1 c. fresh cut corn Lacey Harbaugh, Winchester ½ tsp. ground mustard ¼ tsp. pepper ½ c. green peas ½ tsp. salt Mix all together; pour into a greased Double Corn Bake 1 T. chives, chopped ½ tsp. pepper 9x13 baking dish. Bake 350 degrees 1/8 tsp. red pepper flakes 2 T. margarine for 45 mins. 1 c. milk Bring back to a boil. Don’t overcook. 1 T. flour Pat Robinson, Woodstock 3 eggs beaten Put in pretty bowl and serve. 1 tsp. salt 2 c. macaroni (measure dry, then cook) Cookie Burgess, Maurertown Harvard Beets 1/8 tsp. pepper 1 c. sharp cheddar cheese – put on top 1 T. cornstarch 1 T. sugar last 30 mins. Broccoli Bake 2 T. sugar 1 (17 oz.) can cream style corn Cook macaroni. Mix all ingredients 2 (10 oz.) pkgs. frozen broccoli, 3 T. vinegar (white or cider) 1 c. cooked whole kernel corn and put in slow cooker on low for 3 thawed 1 (15 oz.) can beets hrs. 4 eggs, separated 2 (10¾ oz.) cans celery soup – no ½ c. beet juice from liquid in can Last 30 mins. top with the cheddar 1 carrot, peeled and shredded water 1 T. butter cheese. 1 c. dairy sour cream 2 c. quick cooking rice salt & pepper to taste Pat Robinson, Woodstock 2 T. fine dry bread crumbs 1 jar cheese whiz In small sauce pan, combine the cornMelt margarine and blend in flour, seastarch, sugar & vinegar. Drain beets, ¾ c. chopped celery Asparagus Casserole sonings and sugar; stir in corn, beaten reserving the liquid. Add ½ c. of liquid 3 beaten eggs ¾ c. chopped onions egg yolks, carrot and sour cream. Fold to the pan. Cook over med. heat, stir1 c. milk ½ c. melted margarine in stiffly beaten egg whites and pour ring till thickened and bubbly. Add 2 T. melted butter Toss together all ingredients and pour butter, salt & pepper to taste. Add into shallow 1½ qt. baking dish. into greased 9x13 dish. Bake 325 drained beets and heat in the sauce till 1 (14½ oz.) can asparagus or 2 c. fresh Sprinkle with bread crumbs and bake degrees for 1 hr. in 350 degrees oven about 35 mins. asparagus, cooked hot through. Alice Layman, Woodstock Sharon Cline, Edinburg ½ lb. cheddar cheese, shredded Carol Eggers, Front Royal
Chunky Applesauce
Broccoli Casserole
Fried Corn
The Northern Virginia Daily
TASTE OF THE SHENANDOAH VALLEY
MAIN DISHES Arrange chicken pieces in shallow baking dish. Place cheese on top of Serves 5-6 each piece. Dilute soup with ½ can of 2 lbs. boneless stew meat, cut into 1 in. water. Pour over chicken and cheese. cubes Mix stuffing mix and margarine. Put 1 (17 oz.) can peas on top of chicken. Bake 350 degrees 1 c. thinly sliced carrots for 45 mins. or less till tender and 1 lg. potato, cubed brown. 2 onions, sliced Jeanette Guess, Edinburg 1 tsp. salt Meatloaf 1 (10¾ oz.) can tomato soup, undiluted Serves 4 dash of pepper ½ c. minced celery 1½ c. water ½ c. water 1 bay leaf Combine all ingredients in an electric ¼ c. minced green pepper 1 chicken bouillon cube slow cooker. Cover and cook on low setting 8-10 hrs. or on high setting 4-5 1/3 c. minced onion hrs. Mix in saucepan and cook until tender. Jeanette Guess, Edinburg 2 lb. ground meat (your choice) 2 slices bread, crumbled Classie Fried Catfish 1 tsp. Worcestershire sauce ¾ c. yellow cornmeal (not mix) 1 c. unsweetened applesauce ¼ c. flour 1/8 c. catsup 2 tsp. salt 1/4 tsp. garlic powder 1 tsp. cayenne pepper ½ tsp. salt ¼ tsp. garlic powder 1/s tsp. thyme 4 catfish fillets 1/8 tsp. pepper vegetable oil Combine cornmeal, flour, salt, cayenne Mix all ingredients together. Put in loaf pan. Bake 45 mins. at 375 and garlic powder. Coat fish fillets with mixture and shake off excess. Fill degrees. Is low in calories. deep pot or 12 in. skillet half full with If you’re on a diet, doing portion conoil. Heat to 350 degrees. Add catfish trol, you can measure it out. Such as: 2 in single layer and fry until golden oz. = ¼ c.; 3 oz. = 1/3 c.; 4 oz. = ½ c. brown, about 5-6 mins. depending on Using a cookie sheet covered with wax size. Remove and drain on paper tow- paper, measure out the size of your els. portion. When you’re done, pat down Jeanette Guess, Edinburg into patties and freeze. Once frozen, put into a Ziploc bag for the freezer. Heavenly Chicken Breasts Now when you want meatloaf in a 8 boned and skinned chicken breast hurry, just take a patty, put in skillet to 8 slices Swiss cheese cook and fix your sides. Dinner ready 1 (10¾ oz.) can cream of chicken soup in 6-10 mins. This way you won’t be tempted by (just?) one more slice. 2 c. herb seasoned stuffing mix Cookie Burgess, Maurertown 1 stick margarine, melted
Country Stew
Saturday, October 31, 2015
Pizza Casserole 1 lb. ground beef 4 c. cooked macaroni 1 jar Ragu sauce ½ c. mozzarella cheese ½ tsp. pepper ½ tsp. oregano ¼ tsp. garlic 1 tsp. salt Brown ground beef in a small amount of oil; add spices. Layer beef mixture and macaroni, covering each addition with sauce and cheese, ending with sauce and cheese. Bake until cheese bubbles at 350 degrees. Carol Eggers, Front Royal
Hamburger BBQ 2 lbs. hamburger ¾ c. ketchup 3 T. flour 3 T. onion powder 3 tsp. mustard
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3 tsp. Worcestershire sauce 1½ tsp. A-1 sauce 3 T. vinegar 4 dashes hot sauce 2 T. brown sugar dash of salt & pepper Brown burger in skillet . Mix together all other ingredients. Drain the burger and mix other ingredients into skillet and simmer 8-10 mins. Serve on warm hamburger buns. Sharon McDonald, Quicksburg
Poor Man’s Crab Cakes Serves 4 2 c. grated zucchini 2 tsp. Old Bay seasoning 1 T. Hidden Valley Dry Ranch dressing 1 egg, beaten 1 c. Italian bread crumbs Mix all ingredients together. Form into patties and fry in lightly oiled skillet. Mary Ridings, White Post
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10 Saturday, October 31, 2015 Philly Cheese Steak Pizza Dough 1¾ - 2¼ c. flour 1 envelope yeast or Rapid Rise yeast 1½ tsp. sugar ¾ tsp. salt 2/3 c. very warm water (120-130 degrees) 3 T. oil Sauce 4 oz. cream cheese (softened) 2 T. sour cream 1 tsp. Spice Island Beau Monde Seasoning Toppings 1 T. oil 1 c. sliced onion 1 c. sliced green pepper 1 c. mushrooms 3 cloves garlic minced ¼ tsp. Spice Island Fine Grind Black Pepper ½ lb. deli roast beef 2 c. shredded mozzarella cheese pasteurized American cheese Preheat oven to 425 degrees. Combine 1 c. flour, yeast, sugar and salt in a large bowl. Add warm water and oil – mix until well blended about 1 min. Gradually add enough remaining flour to make a soft dough. Dough should form a ball – will be slightly sticky. Knead on a floured surface about 4 mins., adding additional flour as needed until smooth and elastic. Cover and let rise while preparing toppings. Combine cream cheese, sour cream, ½ tsp. Beau Monde Seasoning until well mixed. Heat oil in a large skillet on med. heat. Add onions, bell pepper, mushrooms, garlic, black pepper and remaining ½ tsp. Beau Monde seasoning and cook until soft about 7-10 mins. Set aside to cool. Pat dough with floured hands to fill greased pizza pan or baking sheet. Place in greased pizza pan. Form a rim
TASTE OF THE SHENANDOAH VALLEY by pinching the edge of dough. Spread cream cheese mixture over crust. Layer with deli roast beef, sautéed vegetables and mozzarella cheese. Top with pasteurized cheese. Bake on lowest oven rack for 12-15 mins. until cheese is bubbly and crust is brown. Connie Compton, Bentonville
Chinese Chicken 3 T. soy sauce 3 T. Sherry 1 tsp. ground ginger 1 clove garlic, crushed 4 chicken breasts, skinned, boned and cut into bite-size pieces 4-8 T. butter 2 c. sliced fresh mushrooms 1 c. thinly sliced celery ½ c. chopped scallions 1 (10 oz.) pkg. frozen snow peas, thawed 1 (8 oz.) can water chestnuts, drained and sliced 1 T. cornstarch 2 T. water 3 c. hot cooked rice Blend soy sauce, Sherry, and garlic. Pour over chicken in bowl and marinate at least 30 mins. Melt butter in skillet or wok over med. high heat. Add chicken, mushrooms, celery, scallions and snow peas. Saute for 10-15 mins., stirring constantly until chicken is tender and vegetables are crisp. Stir in water chestnuts. Combine cornstarch and water. Add to chicken, cook, stirring until thickened. Serve immediately over rice. Carol Eggers, Front Royal
The Northern Virginia Daily
1 (32 oz.) pkg. frozen cooked meatballs – thawed Heat first 4 ingredients in pan, about 5 mins. Add thawed meatballs, cover and simmer about 25 mins. Serve over yellow or Jasmine rice. Mary Ridings, White Post
¾ c. bottled chili sauce ½ c. apple juice or apple cider ¼ c. honey 2 T. Worcestershire sauce ½ tsp. dry mustard Place ribs in a shallow roasting pan. Bake uncovered in a 350 degree oven for 1 hr. Drain off fat. Meanwhile, for BBQ sauce, in a med. saucepan cook onion Serves 6 and garlic in hot oil until tender. Stir in 1 lb. ground beef, browned and drained chili sauce, apple juice, honey, 1 T. brown sugar Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer ¾ c. catsup uncovered, for 20 mins. (you should 1 tsp. prepared mustard have about 1½ c. sauce) Spoon 1/3 c. 1 tsp. lemon juice of the sauce over the ribs. Bake cov1 tsp. Worcestershire sauce ered 350 degrees for 45-60 mins. more 1 onion, chopped or until tender turning ribs and spooning 1/3 c. more of the sauce over ribs black pepper to taste Mix all ingredients in skillet and sim- after 25 mins. Heat remaining sauce and pour on ribs. Total bake time 1¾ mer 15-20 mins. covered. Stir occahours. sionally. Serve on buns or as is. Sharon Frye, Mt. Jackson Susie Armentrout, Mt. Jackson
Chicken Taco Casserole
Oven Lasagna
1 (14 oz.) can chicken broth 1 (10 oz.) can diced tomatoes with green chiles 1 pkg. taco seasoning mix 1 c. dried orzo 1 (12.5 oz.) can of chunk white chicken ½ c. shredded Mexican cheese Preheat oven to 350 degrees. In a medium saucepan, add chicken broth, tomatoes (not drained), taco seasoning mix and orzo and bring to a boil. Stir in chicken. Pour into a 2½ qt. casserole dish. Bake covered for 30 mins. Sprinkle with the cheese and bake uncovered for 5 mins. longer. Pat Robinson, Woodstock
½ lb. ground meat (your choice) ½ c. water 1 (32 oz.) jar marinara sauce 1 tsp. salt 1 (8 oz.) pkg. lasagna noodles 1 c. ricotta or sm. curd cottage cheese 1 lg. or 2 med. eggs, lightly beaten 1 lg. pkg. grated mix of cheeses (2 or 3 kinds mixed) ¼ c. grated Parmesan cheese Brown the ground meat, drain off grease. Add water, marinara sauce and salt; bring to boil. In bowl beat eggs, ricotta and Parmesan cheese. Use 2 qt. or more baking dish, about 8x12 in. Put some meat sauce on the bottom, a layer of the noodles, layer of ricotta mix. Sprinkle with grated cheese mixed. Repeat all steps ending with the meat sauce on top. Cover with foil tightly, bake 1 hr. at 375 degrees. Remove foil and cover with grated or sliced mozzarella cheese. Put back in oven until cheese is melted and bubbly. Cookie Burgess, Maurertown
Bourbon Meatballs
Oven-Roasted Honey and Apple Ribs
Serves 8-10 2 c. BBQ sauce (any good brand) 1½ c. bourbon 1 c. honey ½ tsp. Worcestershire sauce
Serves 4 3 lbs. pork country style ribs ½ c. chopped onion (1 med.) 2 cloves garlic, minced 1 T. cooking oil
The Northern Virginia Daily
TASTE OF THE SHENANDOAH VALLEY
Beef ‘N’ Biscuit Casserole
Sloppy Cola Joe Dogs
Three Cheese Chicken Bake
Serves 4-5 1-1¼ lbs. ground beef ½ c. chopped onion ½ c. diced green peppers 1 (8 oz.) can tomato sauce 2 tsp. chili powder ½ - ¾ tsp. garlic salt 1 (8 oz.) can refrigerated biscuits 1½ c. shredded cheddar cheese ½ c. dairy sour cream 1 egg, slightly beaten Brown ground beef, onion & peppers in large frying pan; drain fat. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate biscuit dough into 10 biscuits and then pull apart into 2 layers (which would then make 20 biscuits). Press 10 biscuit layers over bottom of a lightly greased 8 or 9 in. square baking pan. Combine ½ c. cheese (reserve remaining cheese for topping), sour cream and egg; mix well. Remove meat mixture from heat; stir in sour cream mixture; spoon over dough. Arrange remaining biscuit layers on top; sprinkle with remaining cheese. Bake at 375 degrees for 25-30 mins. or until biscuits are a deep golden brown. Let stand 5 mins.
1 med. size red onion, thinly sliced 2 T. olive oil 1½ lbs. ground round roast, ground into beef 1 (6 oz.) can tomato paste 1 garlic minced 1 T. Worcestershire sauce 1 c. fruity cola soft drink (Dr. Pepper) ½ c. pepperoncini salad pepper ½ tsp. ground red pepper 8 hot dog buns or hoagie rolls coleslaw Saute onion in hot oil over med. high heat 4-5 mins. until caramel colored. Add ground beef to skillet and cook over med. high heat stirring often until no more pink. Stir in tomato paste, garlic and Worcestershire sauce. Cook 3-4 mins. or until mixture thickens. Stir in the cola and ½ c. water. Cook stirring for 6-8 mins. or until bubbly. Remove from heat and stir in pepperoncini peppers. Add salt and red pepper to taste. Serve beef mixture immediately on buns with coleslaw. Connie Compton, Bentonville
Serves 12-15 ½ c. chopped onion ½ c. chopped green pepper 3 T. butter 1 (10¾ oz.) can condensed cream of chicken soup, undiluted 1 (8 oz.) can sliced mushrooms, drained 1 (2 oz.) jar chopped pimientos, drained ½ tsp. dried basil 1 (8 oz.) pkg. noodles, cooked and drained 3 c. diced cooked chicken 2 c. ricotta or cottage cheese 2 c. shredded cheddar cheese ½ c. grated Parmesan cheese ¼ c. buttered bread crumbs In a skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. In a large bowl, combine noodles, chicken and cheeses; add mushroom/soup sauce and mix well. Transfer to a greased 9x13x2 baking dish. Bake, uncovered, 350 degrees for 40-45 mins. or until bubbly. Sprinkle with crumbs. Bake 15 mins. longer. Carol Shaffer, Edinburg
Eleanor Crump, Wardensville, WV
Cubed Steak and Gravy 4-6 cubed steaks 1 pkg. dry onion soup mix 1 pkg. brown gravy mix 1 can. cream mushroom soup 2 tsp. Worcestershire sauce onions and mushrooms (optional) Place steaks in crockpot. In a large bowl, combine soups, mixes and the Worcestershire sauce. Mix well with whisk. Pour over steaks. Cook on low for 6-8 hrs. Sharon McDonald, Quicksburg
Mississippi Roast 1¾ lb. chuck roast 1 pkg. Hidden Valley Ranch dressing seasoning 1 pkg. brown gravy 1 pkg. mushroom gravy 1 med. onion, sliced ½ jar pepperoncinis ½ stick butter salt, pepper, garlic powder Season roast with salt, pepper and garlic powder. Sear on both sides til brown. Put ½ stick butter on the bottom of crockpot, place roast. Sprinkle with ranch dressing and gravy packets. Add onions and pepperoncinis on top. Cook on high for 4 hrs. or on low for 6 hrs. Serve with mashed potatoes. Connie Compton, Bentonville
Saturday, October 31, 2015
11
Add zucchini, reserved tomato liquid, salt & pepper. Cover and stir occasionally. Cook over low heat 10 mins. or until zucchini is crisp tender. Add hominy and tomatoes. Cover over med heat 5 mins. or until most liquid is absorbed. Sharon Cline, Edinburg
Hamburger/Bean Casserole 2 lbs. ground beef 1 lb. bacon – cut up 1 lg. onion, diced Brown the above and drain. Add: 2 (16 oz.) cans kidney beans 2 (16 oz.) cans pork n beans 2 (8½ oz.) cans butter beans ½ tsp. salt ¼ tsp. pepper 1½ tsp. dry mustard ¼ c. vinegar ½ c. brown sugar 1 c. ketchup Mix together and bake 350 degrees for 1 hr. Diane Nicholson, Strasburg
BBQ
1 lb. ground beef 1 small onion diced small 1 stalk celery diced small Ground Beef with Hominy 12 oz. ground beef, lean ½ c. ketchup 1 med. onion, chopped 2 T. apple cider vinegar 1 lg. clove garlic crushed (optional) 2 T. granulated sugar 1 tsp. chili powder 2 T. Worcestershire sauce 2 med. zucchini (sliced or cubed) 1 T. yellow mustard 1 c. tomatoes, drained and cut up (save salt to taste liquid) Brown ground beef, onions, celery 1 tsp. salt together in a skillet over medium heat ½ tsp. pepper until done; drain excess grease. Combine all other ingredients, mix 1 (16 oz.) can drained hominy well, pour over drained ground beef. In a large skillet, brown beef, stirring Stir well. Simmer for 20 mins. Serve to break up pieces; push to one side. on buns. Recipe may be doubled. Add onion, garlic and chili powder. Cook 3 mins. or until onion is tender. Susan Shirkey, Edinburg
12 Saturday, October 31, 2015 Chicken Ham Casserole Serves 6 1 (6 oz.) pkg. long grain rice mix 2 c. cubed cooked chicken 1 c. cubed fully cooked ham 1 (10¾ oz.) can condensed cream of chicken soup, undiluted 1 (12 oz.) can evaporated milk 1 c. shredded Colby cheese 1/8 tsp. pepper ¼ c. grated Parmesan cheese Cook the rice mix according to package directions. Transfer to a greased 2 qt. baking dish. Top with chicken and ham. In a large bowl, combine the soup, milk, Colby cheese and pepper. Pour over chicken mixture. Sprinkle with Parmesan cheese. Bake, uncovered 350 degrees for 25-30 mins. or until bubbly. Louise Clatterbuck, Front Royal
Chop Steak with Onion Mushroom Gravy 1 lb. lean ground beef 2 beef bouillon cubes, crushed 2 T. instant minced onion ½ tsp. garlic powder ¼ c. plain bread crumbs ¼ c. milk 1 (10¾ oz.) can mushroom soup 1 (10¾ oz.) can French onion soup 1 pkg. brown gravy mix 1 c. sliced mushrooms 2 T. water 1 T. oil ¼ c. flour Mix together bread crumbs, onion, garlic powder, crushed beef cubes and milk in bowl. Let stand 5 mins. Then mix in beef, mix well. Form into 4 thin burgers. Heat oil in skillet, dust burgers with flour. Place in oil, brown 1 min. each side. Put in slow cooker. Mix the rest of the ingredients together; pour over burgers. Cook on low 6-8 hrs. Pat Robinson, Woodstock
TASTE OF THE SHENANDOAH VALLEY My Version of Sketti, Dad’s Favorite 2 lbs. ground beef, 80/20 lg. box pasta shells, regular size 1 lg. onion 1 bulb fresh garlic 1 fresh tomato 1 yellow or green pepper 1 container fresh mushrooms 1 med. can tomato paste 1 can diced tomatoes 1 lg. jar (garden blend) and 2 small jars Ragu (chunky mushroom) salt & pepper to taste Italian seasoning to taste Fresh shaved Parmesan cheese in jar Cut all veggies and prep garlic. Heat skillet to med. heat, add burger, stirring until thoroughly cooked. Add veggies and cook until soft, adding the spices. Boil pasta and cook al dente; drain. Drain grease from burger mixture. Combine noodles and burger in pot; add sauces, tomato paste, tomatoes with juice and cheese. Also more seasonings to your taste. Cook for 30 mins. Serve with garlic or butter bread. Lacy Harbaugh, Winchester
Reuben Casserole 1 (8 oz.) bag egg noodles 1 (16 oz.) pkg. sauerkraut 1 red onion, chopped 1 lb. kielbasa 1 can cream of celery soup 1½ c. milk 2 T. prepared mustard 1 (16 oz.) pkg. white shredded cheese Place in casserole dish in layers egg noodles, sauerkraut, chopped onions and the kielbasa, cut into 1 in. pieces. Mix soup, milk and mustard. Pour the creamed sauce over the layers. Spread shredded cheese on top. Bake at 350 degrees for 45 mins. Dot Dodson Baker, Mt. Jackson
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 (10¾ oz.) can condensed cream of mushroom or celery soup, undiluted ½ c. milk
The Northern Virginia Daily
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
HEALTHY DISHES Strawberry Banana Sorbet
Light Cottage Cheese Salad
2 c. strawberries 2 bananas 1½ c. almond milk Blend and freeze Sharon Cline, Edinburg
1 (16 oz.) low fat cottage cheese 1 (3 oz.) pkg. strawberry gelatin 1 (10 oz.) pkg. frozen strawberries thawed and drained (or you can use fresh) 1 (8 oz.) whipped topping Combine cottage cheese, gelatin, strawberries and whipped topping in a bowl. Mix well. Chill until serving time. May substitute other flavors of gelatin and favorite berries for strawberry gelatin and strawberries. Sharon McDonald, Quicksburg
Honey Crunch 3 c. Quaker corn bran cereal 1 c. Quaker oats (quick or old fashioned, uncooked) 1 c. coarsely chopped nuts 1 tsp. cinnamon ¼ tsp. salt ½ c. butter or margarine 1/3 c. honey ¼ c. packed brown sugar ½ c. raisins Heat oven to 325 degrees. In large bowl, combine cereal, oats, nuts, cinnamon and salt. In small pan, combine butter, honey and brown sugar. Cook over low heat, stirring constantly, until butter is melted and ingredients are well blended. Pour over cereal mixture. Mix until thoroughly coated. Spread into 10x15 in. jelly roll pan. Bake 2025 minutes or until mixture is golden brown, stirring occasionally. Immediately spread mixture on wax paper. Stir in raisins. Carol Eggers, Front Royal
Healthy Oatmeal Muffins Cream: 2 eggs, ¼ c. canola oil, 1 c. brown sugar Whisk the following and add to the above mixture: 2 tsp. vanilla, ½ tsp. salt, 1 T. cinnamon, ½ c. applesauce, 1½ c. 2 % milk Stir into above mixture: 3 c. oatmeal, 2 tsp. baking powder Fill muffin tins with cupcake papers, adding ¼ c. of mixture. Add toppings of choice: nuts, raisins, chocolate bits or cranraisins. Press toppings down into mixture. Bake at 350 degrees for 30 mins. Makes 20-24 muffins. Freezes well. Mary Ridings, White Post
The Northern Virginia Daily
Dietetic Tuna Au Gratin 2 (7 oz.) cans tuna, drained and flaked (packed in water) 2/3 c. chopped onion ¼ c. green pepper ¼ c. chopped pimento 2/3 c. mayonnaise (light) ¼ c. fine dry bread crumbs or light oatmeal ¼ c. grated Parmesan cheese Combine first 5 ingredients. Spoon into small baking dish. Sprinkle with bread crumbs and cheese. Bake in a 350 degree oven for 20 mins. or until thoroughly heated. Sharon McDonald, Quicksburg
Fried Rice 1 c. Minute Rice, prepared as box directs 8 oz. frozen peas & carrots 3 slices onion, chopped 3 T. butter, not margarine black pepper to taste
TASTE OF THE SHENANDOAH VALLEY Spray large skillet with vegetable spray. Combine all above ingredients. Cover and simmer till vegetables are tender. Serve as is or with any meat. Susie Armentrout, Mt. Jackson
into balls (if too wet-add more oatmeal). P. S. if you like a double treat; add some chocolate bits. Bake 350
Quick Cookie Treat 2 overripe bananas 2 c. Quaker Quick oatmeal 1 tsp. vanilla In a large bowl, mash bananas, add vanilla and oatmeal. Blend well; roll
13
degrees for only 8 min. Cool. Makes 12-15 treats. Mary Ridings, White Post
DESSERTS
Sweet Diet Treat Cookies 3 ripe bananas, mashed ½ c. applesauce 2 c. oats ¼ c. almond milk ½ c. raisins (optional) 1 tsp. vanilla 1 tsp. cinnamon Mix all ingredients. Drop by spoonful onto cookie sheet. Bake at 350 degrees for 15-20 minutes. Carol Eggers, Front Royal
Saturday, October 31, 2015
Monster Cookies
Apple Brownies
1 stick margarine 1 c. brown sugar 1 c. white sugar 1 tsp. vanilla 2 tsp. baking soda 1¾ c. flour 3 eggs 1½ c. peanut butter 1 tsp. light Karo 3 c. quick oatmeal 1 c. chocolate chips 1 c. M & M’s Mix in order given and bake at 350 degrees for 10-12 mins. Do not over bake.
3 eggs 1¾ c. sugar 1 c. vegetable oil 1 tsp. vanilla 2 c. flour 1 tsp. baking powder 1 tsp. cinnamon ½ tsp. salt 2 c. finely diced apples (Golden Delicious works well) Beat the eggs and sugar together; add oil and vanilla, mix well. Sift together dry ingredients; add to the wet mixture; mix until blended. Fold in apples. Pour into a 9x13 greased baking pan. Bake at 350 degrees for 45-50 mins.
Jeanette Guess, Edinburg
Susan Shirkey, Edinburg
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14 Saturday, October 31, 2015
TASTE OF THE SHENANDOAH VALLEY
Coconut Cream Pie
Coffee Cake
1 pastry for single-shelled pie (9in.)
1 c. butter, softened 1 1/2 c. granulated sugar 3 lg. eggs 1 (8-oz.) container sour cream 1 tsp. vanilla extract 2 c. all-purpose flour 1 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 c. chopped pecans 3 T. firmly packed brown sugar 2 T. butter, melted Preheat oven to 350 degrees. Spray a 12 to 15 c. Bundt pan with baking spray with flour. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating until combined. In a medium bowl, combine flour and next 3 ingredients. Gradually add to butter mixture, beating just until combined. Spoon half of batter into prepared pan. In a small bowl, combine pecans, brown sugar, and melted butter. Sprinkle half of pecan mixture evenly over batter in pan. Top with remaining cake batter, and sprinkle with remaining pecan mixture. Bake for 40 to 45 min. or until a wooden pick inserted near center comes out clean. Let cool in pan for 10 min. Remove from pan, and let cool completely on a wire rack. Tina Markley, Woodstock
4 egg yolks 2 c. coconut milk 1 1/2 c. half-and-half cream 1 c. sugar 1/3 cup cornstarch 1/4 tsp. salt 2 tsp. vanilla extract 1 1/2 c. flaked coconut, toasted, divided 2 c. heavy whipping cream 1/4 c. confectioner's sugar 1/2 tsp. vanilla extract On a lightly floured surface, roll pastry dough to a 1/8 in. thick circles; transfer to a 9-in pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 min. Preheat oven to 425 degrees. Line pastry with a double thickness of foil. Fill the pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 min. or until edges are golden brown. Remove foil and weights; bake 3-6 min. longer or until bottom is golden brown. Cool completely on a wire rack.
German Sour Cream Applesauce Cake 1 c. sour cream ½ c. shortening 2 c. sugar 2 eggs 2½ c. applesauce 1 tsp. cinnamon 1 tsp. allspice 1 tsp. ground cloves 1 tsp. salt 1 T. baking soda 3 c. flour 1 c. raisins ½ c. nuts Cream sour cream, shortening and sugar. Add eggs and beat. Add applesauce – beat. Sift dry ingredients; add to cream mixture. Add raisins and nuts; mix well. Pour into well greased and floured tube pan. Bake at 350 degrees for 1 hr. Jeanette Guess, Edinburg
Cherry-Rhubarb Cobbler
Serves 12 1 (21 oz.) can cherry pie filling 3 c. chopped rhubarb 1 c. sugar In a large heavy saucepan, whisk egg yolks, coconut milk, cream, sugar, 4 T. butter or margarine cornstarch and salt until blended. ½ c. shortening Bring to a gentle boil over medium 1 c. sugar heat, whisking constantly. Reduce heat 1 egg to med.-low; cook 2 min. longer, 1 c. flour whisking vigorously. Remove from 1 tsp. baking powder Quick Tasty Tumbleweeds heat; stir in vanilla and 1 c. coconut. ½ c. milk 1 pkg. (12 oz.) butterscotch chips Immediately transfer to crust. Press Spread fruit in a 9x13 pan. Sprinkle 2 T. peanut butter plastic wrap directly onto surface of with 1 c. sugar and dot with butter. For filling. Refrigerate 2 hrs. or until cold. 1 (12 oz.) can peanuts the crust, cream shortening and 1 c. 1 (4 oz.) can shoestring potatoes In a large bowl, beat cream until it sugar in a bowl. Add egg and beat Melt chips and peanut butter in double begins to thicken. Add confectioners' well. Combine flour and baking powboiler. Combine peanuts and shoesugar and vanilla; beat until soft peaks string potatoes to butterscotch mixture. der, add alternately with milk to form. Spread over pie. Sprinkle with creamed mixture. Pour over fruit. Bake Drop by teaspoonfuls onto waxed remaining coconut. 350 degrees for 50-60 mins. paper. Cool. Carol Eggers, Front Royal Jeanette Guess, Edinburg Tina Markley, Woodstock
The Northern Virginia Daily
Funnel Cake Bites 2 c. milk 1 egg 2 tsp. vanilla 2 c. flour pinch of salt 1 tsp. baking soda 2 T. sugar 6 T. butter melted Mix your milk, egg, vanilla and butter together; add salt, baking soda, and sugar. Slowly add your flour and mix until everything is incorporated. Pour mixture into a gallon Ziploc bag. Set aside. Pour about a half inch of vegetable oil into a deep fryer pan. Let heat for 2 mins. on high and turn down to low/med. Test to see if oil is hot enough by placing a small dot of dough in pan. Cut a very small hole in the end of the bag and make dots of dough in oil. Once browned, gently flip over. Transfer on paper towels to drain and then sprinkle with powdered sugar. Can serve with whip cream or fruit. Connie Compton, Bentonville
Turtle Cake 1 box Devil’s Food cake mix 1 (14 oz.) pkg. light caramels 1 stick margarine 1 can sweetened condensed milk 1 (6 oz.) pkg. chocolate chips 1 c. chopped pecans Prepare cake mix according to directions. Pour ½ of batter into a greased and floured 9x13 pan and bake at 350 degrees for 15 mins. Cool. Melt caramels, margarine and milk until thick and creamy (no lumps). Pour caramel mixture over cooled cake and sprinkle with chocolate chips and pecans. Pour remaining batter on top. Bake 350 degrees for 25 mins. more. Cool completely before serving. Do NOT try to take the cake out of the pan while hot – VERY MESSY! Carol Eggers, Front Royal
TASTE OF THE SHENANDOAH VALLEY
Pumpkin Brownies
Peanut Butter Treats
2 c. flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon ½ tsp. salt 4 eggs 1 c. vegetable oil 2 c. sugar 1 (15 oz.) can pumpkin Mix flour, baking soda, baking powder, cinnamon and salt together. Beat eggs, oil, sugar and pumpkin in a large mixing bowl. Add dry ingredients; beat until smooth. Pour in a greased and floured 9x13 pan. Bake 350 degrees for 30 mins. or when top springs back. Cool completely on wire rack. Top with cream cheese frosting. Sprinkle with chopped nuts. Priscilla Holliday, Edinburg
2 c. sugar 3 T. cocoa 1/2 c. 2 % milk ½ c. margarine 1 T. vanilla 1 c. peanut butter (creamy) 3 c. quick oatmeal (uncooked) Combine first 5 ingredients in cooking pan. Mix well. Bring to boil for 1 min., stirring occasionally. Remove from heat. Stir in peanut butter. Add oatmeal. Mix well. Quickly drop by heaping teaspoonfuls onto wax paper. Cool. Makes about 5 dozen. Mary Ridings, White Post
George’s Cookies
1 c. butter or margarine softened 1 c. sugar 1 c. firmly packed brown sugar Pumpkin Roll 2 eggs 3 T. milk Bread: 1½ tsp. vanilla 1 c. sugar 3 eggs 1½ c. flour 2/3 c. pumpkin 1 tsp. baking soda ¾ c. flour ½ tsp. salt 1 tsp. cinnamon 4 c. oatmeal 1 tsp. baking soda 1½ c. semi-sweet chocolate chips dash of salt 1 c. chopped nuts Filling: Preheat oven to 375 degrees. In large 8 oz. cream cheese bowl, put in softened butter and beat in sugar a little at a time until all of sugar 1 c. powdered sugar is used. Add eggs, milk and vanilla. 1 tsp. vanilla Beat well. Stir in the flour, soda and 1 c. pecans Combine all ingredients for the bread; salt blending very well. Using a very mix well and spread on a large greased sturdy spoon, stir in oats and chips. cookie sheet. Bake in 350 oven for 12- Drop by rounded tablespoonfuls, 2 inches apart on ungreased cookie 15 mins. Pop out onto foil lined with sheet. Bake 12-14 mins. at 375 degrees waxed paper and roll up tightly. Chill approx. 30 mins in refrigerator. When or until they are golden brown. cool, unroll. Prepare filling mixture – Remove from oven and allow them to blending well. Spread filling on cake. rest for 4-5 mins. Then move to wire Roll back up and store in refrigerator. racks to finish cooling. Makes 4 dozen. Slice and serve cool. Jeanette Guess, Edinburg Cookie Burgess, Maurertown
Saturday, October 31, 2015
White Chocolate Cranberry Pecan Tart Serves 12 1 (15 oz.) refrigerated pie crust 1 c. fresh or frozen cranberries 1 c. pecan halves 1 c. white vanilla chips
15
orange peel; blend well. Pour over cranberry mixture. Bake on cookie sheet at 400 degrees for 35-45 mins. or until crust is golden brown and filling is set in center. Cover with spray-coated foil after 25 mins. of baking. Cool 2 hrs. or until completely cool. Store in refrigerator. Deborah Stanley, Edinburg
3 eggs ¾ c. firmly packed brown sugar
No Bake Oatmeal Cookies
¾ c. light corn syrup
2 c. sugar
2 T. flour
4 T. cocoa
1 tsp. grated orange peel
½ c. milk
Place cookie sheet in oven on middle rack. Heat to 400 degrees. Prepare pie crust as directed on package for onecrust filled pie, using 10 inch tart pan with removable bottom OR a 9 inch pie plate. Layer cranberries, pecans and white vanilla chips in crust-lined pan. In large bowl, beat eggs, add brown sugar, corn syrup, flour and
¼ c. margarine Mix ingredients together in sauce pan. Bring to a boil for 1 min. Remove pan from heat. Add ½ c. peanut butter, 1 tsp. vanilla, 3 c. quick cook oatmeal and mix together. Drop by spoonfuls on wax paper. Cool. Makes 24 cookies Millie Gill, Woodstock
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The Northern Virginia Daily
16 Saturday, October 31, 2015
TASTE OF THE SHENANDOAH VALLEY
Pumpkin No Bake Cookies
Shortbread Cookies
2 c. sugar ¾ c. butter 2/3 c. milk 1 box instant pumpkin pudding 3½ c. quick oats ½ tsp. vanilla 1 tsp. pumpkin pie spice Mix sugar, butter and milk. Bring to a boil for 2 mins. Remove from heat; add pudding – stir well. Add oats and vanilla. Drop by teaspoonfuls on wax paper. Let set up. Pat Robinson, Woodstock
Preheat oven to 350 degrees. Cream together 1 stick margarine and 1 stick butter. Stir in 2¼ c. flour, one cup at time. Divide into 4ths. Pat each into a circle about ¼ in. thick. Cut into 8 pieces – like a pie on your cookie sheet. Repeat for the other 3 pieces. Bake at 350 degrees until lightly browned. A true shortbread uses only 3 ingredients and very little sugar. We use lavender buds in ours. Add ¼ tsp. crushed dried buds when the sugar is added or add ½ tsp. if using fresh buds organic buds only. Cookie Burgess, Maurertown
Peanut Butter Fudge Cake
2 c. flour 2 c. sugar ½ c. brown sugar 1 tsp. baking soda 1 c. butter, melted ¼ c. unsweetened cocoa powder 1 c. water ½ c. buttermilk 2 lg. eggs, beaten 1 tsp. vanilla 1½ c. peanut butter Preheat oven to 350 degrees. Grease Purple Ribbon and flour 9x13 baking pan. Whisk Pumpkin Cake together flour, sugars, and baking soda Chunky Apple Cake 2 c. flour in large bowl. Set aside. Place butter in ½ c. butter, melted 2 tsp. baking soda a sauce pan and melt. Stir in cocoa powder; add water, buttermilk and ½ tsp. salt 2 c. sugar eggs. Cook over med. heat stirring 2 tsp. ground cinnamon 2 large eggs constantly until mixture boils. Remove 1 tsp. ground cloves 1 tsp. vanilla from heat and add to flour mixture. ½ tsp. ground ginger 2 c. flour Stir until smooth. Stir in vanilla and ¼ tsp. ground nutmeg 1 tsp. soda transfer batter to a greased and floured 2 c. sugar 1 tsp. salt pan and spread evenly. Bake 20-25 4 eggs 2 tsp. cinnamon mins. or until a pick inserted comes 1 c. vegetable oil 4 c. Granny Smith apples, peeled and out clean. Cool pan on wire rack for 1 (16 oz.) can pumpkin sliced thin 10 mins. Then spread on peanut butter Cream cheese icing: 1 c. chopped walnuts, toasted over entire cake and allow cake to cool 2 (3 oz.) pkgs. cream cheese, softened Stir together first 4 ingredients in large completely. bowl until blended. Add next flour 1 tsp. vanilla extract ingredients, stirring until blended. Stir Icing: 3 c. sifted powdered sugar Combine first 7 ingredients; set aside. in apples and nuts, batter will be thick. ½ c. melted butter Combine sugar & eggs in a large bowl. Spread into greased 9x13 pan. Bake 1/3 c. buttermilk 350 degrees for 45 mins. Cool. Beat at high speed until light and ¼ c. cocoa powder Alice Layman, Woodstock fluffy. Add oil and pumpkin beating 16 oz. confectioner’s sugar well. Gradually add flour mixture, one Heavenly Rice 1 tsp. vanilla cup at a time, beating on low speed. Pour batter into an ungreased 9 in. tube Serves 4 To make icing, sift sugar in large bowl. pan. Bake 350 degrees for 1 hour or 1 c. Minute Rice Set aside. Combine butter, buttermilk until cake springs back when lightly 1 c. crushed pineapple; drained well and cocoa in sauce pan, cooking over touched. Cool in pan 10 mins.; med. heat, stirring constantly until ½ c. sugar remove, let cool completely on wire mixture begins to boil. Remove from 1 c. Cool Whip, more if you like rack. Cook rice according to package direc- heat and pour over sugar. Stir until For icing, combine cream cheese and tions. Rinse in cold water; drain well. smooth and add vanilla. Spread icing vanilla, beating at med. speed. Add Add pineapple and sugar, mix. Fold in over peanut butter. Cake can be served sugar 1 cup at a time, beating well. Frost top and sides of cake and garnish Cool Whip. Chill several hours before immediately or can set at room temserving. with pecans. perature. Susie Armentrout, Mt. Jackson Sharon McDonald, Quicksburg Connie Compton, Bentonville
The Northern Virginia Daily
Apple German Chocolate Cake Serves 12-15 1 (21 oz.) can apple pie filling 1 (18¼ oz.) German chocolate cake mix 3 eggs ¾ c. coarsely chopped walnuts ½ c. miniature semi-sweet chocolate chips Place pie filling in a blender; cover and process until the apples are in ¼ in. chunks. Pour into a large bowl; add cake mix and eggs. Beat on med. speed for 5 mins. Pour into a greased 9x13 baking pan. Sprinkle with nuts and chocolate chips. Bake 350 degrees for 40-45 mins. or until a toothpick inserted comes out clean. Cool completely on wire rack before cutting. Louise Clatterbuck, Front Royal
Pumpkin Delight Cake 5 eggs, beaten 1 c. sugar 1 (14 oz.) can Eagle Brand milk 1 (29 oz.) can pumpkin 1 tsp. vanilla ½ tsp. salt 1 tsp. cinnamon ½ tsp. ginger ½ tsp. nutmeg yellow cake mix 2 cubes of butter ½ - ¾ c. chopped pecans whipped cream (optional) Beat eggs, sugar, milk, pumpkin, vanilla, salt, cinnamon, ginger and nutmeg together. Pour into greased 9x13 glass dish. Sprinkle approximately 2½ c. cake mix over top. Sliver butter thinly and place evenly on top. Sprinkle with chopped pecans. Bake 300 degrees for 1½ hours. Serve with whipped cream. Sharon Frye, Mt. Jackson
The Northern Virginia Daily
Dark Chocolate and Pumpkin Swirl Cake
Serves 12 1¾ c. flour 2 tsp. pumpkin pie spice 1 tsp. baking powder ½ tsp. baking soda ½ tsp. salt 2 lg. eggs 1¼ c. sugar ½ c. unsalted butter, melted ½ c. buttermilk 2 tsp. vanilla extract 1 c. canned pumpkin 3 oz. dark chocolate, melted 2 T. unsweetened cocoa powder 1½ c. powdered sugar 1 tsp. finely shredded orange peel 2-3 T milk or orange juice Preheat oven to 350 degrees. Coat a 9x5in. loaf pan with nonstick cooking spray. Line pan with parchment; coat with nonstick cooking spray; set aside. In a large bowl whisk together flour, spice, baking powder, baking soda and salt; set aside. In medium bowl, whisk together eggs and sugar. Add butter, buttermilk and vanilla. Whisk until combined. Fold in pumpkin. Add wet ingredients to dry ingredients all at once; whisk just until no lumps remain. Divide batter in half. Add melted chocolate and cocoa powder to half batter; stir to combine. Alternately add batters to pan. Using a knife, swirl through batter. Bake 55-65 mins. until cake has risen and cracked, and a toothpick inserted comes out clean. Remove; let cool 20 mins. Invert on a wire rack; cool completely. For orange glaze, mix together powdered sugar, orange peel and orange juice in a small bowl. Spoon over cooled cake. Carol Shaffer, Edinburg
Chocolate Rice Krispie Balls
½ c. peanut butter 3 T. soft butter 1 tsp. vanilla 1 c. Rice Krispies
TASTE OF THE SHENANDOAH VALLEY ½ c. chopped pecans 1 c. shredded coconut Mix together, refrigerate for 30 mins. or longer and then form into balls. Return to fridge and let them chill for 1 hr. Melt the following together in a double boiler: 1 pkg. chocolate chips, 1 square sweet chocolate. Keep on low so that chocolate remains soft. Drop balls into chocolate mixture one at a time using a fork to roll them to cover. Let set on parchment paper in refrigerator. They freeze well. Pat Robinson, Woodstock
Raisin Cookies 2 c. raisins 1 c. boiling water 1 c. margarine 2 c. sugar 3 eggs 1 tsp. vanilla 4 c. flour 1 tsp. baking powder 1 tsp. soda 1 tsp. salt 1 tsp. cinnamon ¼ tsp. cloves ¼ tsp. nutmeg 1 c. chopped nuts Add boiling water to raisins and cook for 5 mins. Cool. Cream margarine and sugar together. Add eggs and vanilla and beat until fluffy. Add cooled raisins to creamed mixture and mix thoroughly. Add dry ingredients and chopped nuts. Blend well into mixture. Drop by teaspoonfuls on cookie sheet. Bake 12-15 mins. at 350 degrees. Cool on racks. Dot Dodson Baker, Mt. Jackson
Saturday, October 31, 2015
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Form into small balls and place on greased and stir constantly. Pour over dough balls. Bake 30-45 mins. or until golden brown. cookie sheet to cool. Makes 3 dozen. Cool 5 mins. and turn upside down. Susan Shirkey, Edinburg Sharon Cline, Edinburg
Easy Pumpkin Fudge 1 (12 oz.) pkg. white chocolate chips 2 T. coconut oil or margarine 1/3 c. canned pumpkin 1 T. pumpkin pie spice 1 tsp. vanilla extract In a microwave safe dish, place chips and margarine. Microwave on 50% power for 30 seconds. Stir, continue microwaving in 30 second intervals until melted. Stir in pumpkin, spice and vanilla. Pour into parchment lined 8x8 baking dish and allow to cool to set up. Cut and serve. Priscilla Holliday, Edinburg
Vanilla Wafer Cake 2 sticks margarine 2 c. sugar 6 eggs ½ c. milk 1 c. coconut 1 c. walnuts 1 (12 oz.) box vanilla wafers Cream margarine and sugar. Add 1 egg at a time and beat until fluffy. Add milk, coconut and walnuts. Fold in crumbled vanilla wafers. Bake in Bundt pan sprayed with Baker’s Joy. Bake 300 degrees for 1½ hrs. Check cake after 1 hr. of baking. Cool on rack. Place upside down on cake plate and enjoy. Dot Dodson Baker, Mt. Jackson
Gooey Caramel Monkey Bread
2/3 c. sugar 2 tsp. cinnamon Coconut Balls 1 bag frozen dinner rolls 1¼ c. clear corn syrup 10 T. butter 1 c. sugar 1 c. brown sugar ¼ tsp. vanilla Heat oven to 350 degrees. Grease or spay 14 oz. bag shredded coconut a 12 c. fluted tube pan. Mix sugar and Boil syrup and sugar together and cook to cinnamon in gallon plastic bag. Let dough firm ball stage on a candy thermometer. thaw and make into small balls. Place into Remove from heat stir in vanilla and mix; bag to coat and place into pan. In quart add coconut and stir until thoroughly coat- sauce pan, bring butter and brown sugar ed and mixture is cool enough to handle. to boiling over med-high heat; boil 1 min.
Shoney’s Strawberry Pie 1½ c. sugar 3 T. cornstarch 1½ c. water 1 (3 oz.) pkg. strawberry gelatin fresh strawberries 2 baked and cooled pie crusts Mix sugar, cornstarch, water and cook until thick. Add strawberry gelatin. Cool to room temperature. Line baked pie crusts with fresh strawberries. Pour cooled mixture over berries. Chill 20 mins. Serve with whipped cream. Makes 2 pies. Carol Shaffer, Edinburg
Salad Dressing Cake ½ c. raisins 1 c. boiling water 1½ tsp. soda 1½ c. sugar 1 c. salad dressing (Miracle Whip) 2 c. flour 1 tsp. salt 1 tsp. vanilla ½ c. chopped walnuts Combine raisins, boiling water, baking soda and set aside. Combine sugar and salad dressing. Add flour and salt; mix in undrained raisins, vanilla and nuts. Pour in greased & floured 9x13 pan. Bake at 375 degrees for 30 mins. Frost with Mock whipped cream frosting. Diane Nicholson, Strasburg
Mock Whipped Cream Frosting 1 c. milk 6 T. flour 1 c. sugar 1 tsp. vanilla 1 c. Parkay/butter, softened Cook milk, flour and sugar over low heat until thick and smooth. Cool thoroughly before beating with electric mixer. Then add butter and vanilla. Beat until consistency of whip cream. Refrigerate. Diane Nicholson, Strasburg
18 Saturday, October 31, 2015
TASTE OF THE SHENANDOAH VALLEY
The Northern Virginia Daily
2015 Annual Snow SceneMosby’s Rangers in Warrenton By John Paul Strain
This painting depicts Colonel Mosby and his men leaving the Warren Green Hotel on January 18, 1863 after a well-deserved meal. Upon leaving the hotel from the side, Mosby instructed his troops to hide amongst friends and to meet up again on January 26, 1863 to continue their next mission.
Artist Print Release and Signings Saturday November 14, 2015 • 10:00am - 3:00pm Location TBD - Please call the Gallery for details
Sunday, November 15, 2015 • 11:00- 3:00pm • Our Winchester Gallery Signed and Numbered Limited Editions: 300 Prints: $225 | 95 Studio Sized Canvas Giclees: $275 | 65 Classic Sized Canvas Giclees: $525 | 10 Executive Sized Canvas Giclees: $1,200 | Original Painting Available for Sale $15,000
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
264578
We will offering a great framing deal on this artwork- call for details. The Annual Snow Scenes sell out very quickly- please call to reserve your limited edition today! We accept Visa, MC, Discover and AMEX. We offer 90 day layaway