OZARK COUNTY COOKIN’ 2017
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ozark county times, Gainesville, mo
Table of Contents Whether it’s a potluck dinner at church, a fire department fundraiser or a family reunion, there’s always a lot of good cookin’ going on in Ozark County. It’s an important part of our culture and our family life. Over the years, we’ve invited our readers to share favorite recipes, and this year we’ve also asked readers to share recipes, photos and anecdotes from great cooks of the past to create the Ozark County Cookin’ magazine each year. Some of the recipes shared here have been handed down from generation to generation, and some are relatively new – just like the people they represent. We know you’ll want to add this volume to your cookbook collection so you can re-create these delicious items for many years to come. The Times staff is happy to share with you this heritage collection of recipes representing the best of Ozark County Cookin’. Enjoy!
6 10 16 20 26 32 33 36 39 43 48 50 53 54 56
2017 Ozark County Cookin'…Page 3
THE COVER COOK Norma Eslinger
APPETIZERS Starters and little bites
BREADS Sweet and savory varieties
BREAKFAST Start the day off right
CAKES Love at first bite
A FAMILY TRADITION Five Dora-area candy makers
MORE CANDY RECIPES Life is short, make it sweet
COOKIES AND BARS Fresh baked goodness
DESSERTS Treat yourself!
ENTREES From casseroles to pizza
PIES AND TARTS Have a slice!
SALADS Fresh and delicious
SOUPS AND CHILI Perfect for cold, winter days
FOUR GENERATIONS Memories by Jerri Sue Crawford
BEVERAGES A warm mug makes a happy heart
2017 ozark county COOKIN’ …page 4
ozark county times, Gainesville, mo
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ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 5
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Left to right: Jami Bridges, Vonetta Kelley, Edna Hannaford, Savannah Ingram and Delphia Holmes enjoying a bowl of cheese soup with oyster crackers. Both recipes can be found in GHCC cookbook.
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Norma Eslinger Submitted by her granddaughter Chelsey Gilmore, Gainesville If walls could talk, my grandma’s kitchen walls could tell you many, many stories of family, friendship and great food. Norma Nance Eslinger began cooking at a very young age. “I can remember standing on a stool to reach the stove,” she told me. Her earliest cooking memories include cooking for her father and her siblings after her mother passed away when she was four years old. Later, she married Ed Eslinger, and together they had five children and a farm. She would spend most of her adult life cooking meals for her family and the hired hands who worked on the farm. As her children became teenagers, many of their friends would happily go visit at their house - knowing Norma would have something wonderful to eat. In later years, Norma has continued the tradition of cooking meals and, her favorite thing to do, bake desserts for her friends and family. As her granddaughter growing up, all I had to do was call her and she would have a full meal ready for me when I arrived. The same is true today. Norma enjoys making meals – especially for those she loves. If someone is coming to visit, she will always have something delicious ready to eat and holidays are no exception. Every Easter, Thanksgiving and Christmas, the family gathers in anticipation of her famous hot rolls, chocolate pie and fried pies, among other treats. As time passes, Norma’s legacy will not only be of the delicious meals and desserts she has prepared over the years but also of the love she gave through her food. If you are lucky enough to have experienced her cooking, I am sure it is something you will never forget. If you haven’t, just stop by and she will be happy to prepare you one of her famous recipes mixed with extra love and lots of laughter.
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 7
Pineapple Coconut Pie
In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pie crust. Drizzle with butter. Bake at 350° for 50-55 minutes until a knife inserted into the center comes out clean. (Cover loosely with foil if the top browns too quickly.) Cool on a wire rack. Chill before cutting. Store in refrigerator.
Banana Nut Cake 2 1/2 cups cake flour 1 2/3 cups sugar 1 1/4 teaspoon baking powder 1 teaspoon salt 1 teaspoon baking soda 2/3 cup soft shortening 1 1/4 cup mashed bananas 1 teaspoon vanilla 2/3 cup buttermilk, divided 2 eggs 2/3 cup chopped nuts Sift together into large bowl: cake flour, sugar, baking powder, soda and salt. Add shortening, bananas and 1/3 cup of the buttermilk. Stir to dampen flour mixture. Beat with mixer at medium speed for two minutes.Fold in nuts. Pour into two greased round cake pans. Bake at 350° for 30 to 35 minutes. Cool and frost. Recipe note: I like to use cream cheese frosting.
Popcorn Balls 1 cup brown sugar 1 bag large marshmallows 1 stick butter Approx. 1 gallon popped popcorn Melt ingredients together and bring to a boil. Cook at a boil for approximately one minute. Pour over popped corn. Cover your hands in butter and make into balls. I make these every Halloween for trick-or-treaters.
Norma’s recipes
1 cup sugar 3 tablespoons all-purpose flour 1 cup light corn syrup 1 cup flaked coconut 1 8-ounce can crushed pineapple (drained) 3 eggs, beaten 1 teaspoon vanilla extract 1 unbaked pie shell 1/4 cup butter, melted
2017 ozark county COOKIN’ …page 8 AUTO PARTS SPECIALIST
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ozark county times, Gainesville, mo
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2017 Ozark County Cookin'…Page 9
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2017 ozark county COOKIN’ …page 10
ozark county times, Gainesville, mo
Baked French-Fried Potatoes Submitted by Joyce Acklin Peel potatoes and cut into strips as for French fries. Dip each strip in melted butter and roll in fine cornflake crumbs, bread crumbs or panko. Place in a single layer on a cookie sheer or in a shallow baking dish. Sprinkle with salt. Bake at 375° oven for about 45 minutes until brown. (I don’t peel mine. I just cut them into wedges.)
Kris’ Rotel Dip Submitted by Karen Davis, Udall, MO 2 8-ounce blocks cream cheese 1 can Rotel 1 can Mexican corn, drained Mix well and serve.
Cheeseball Lou Anna Wade 1 8-ounce block cream cheese 2 pounds Velveta 12 ounces sharp cheese, grated garlic salt finely chopped pecans Mix together in bowl. Sprinkle with garlic salt. Mix well. (I use my hands.) Divide into four balls and roll in finely chopped pecans. Cover the balls in Saran Wrap to store.
Peach Jalapeño Jam Submitted by Pam Guffey I had an excess of hot peppers while I was canning peaches and making jam. I thought the sweet and spicy combination would work together, and it turned out good. 2 quarts crushed, peeled, pitted peaches 1/2 cup water 6 cups sugar 2 large Jalapeño peppers, seeded and finely chopped Combine peaches, pepper and water in large stock pot. Cook slowly 10 minutes. Add sugar, stirring until dissolved. Bring slowly to a boil. Cook rapidly to gelling point, about 15 minutes. As mixture thickens, stir constantly to prevent sticking. Remove from heat; put jam in jars. Process 15 minutes in boiling water bath. Makes about 4 pints.
Mushroom Scalloped Cabbage Submitted by Karen Davis, Udall, MO 1 head cabbage, chopped 2 tablespoons flour 2 tablespoons butter 1 can mushroom soup 1/2 cup milk 1 tablespoon chopped onion 1 teaspoon Worcestershire sauce
Cook cabbage in small amount of water just until tender. Melt butter, add flour. Slowly add soup and milk. Blend. Add onion and sauce. Heat slowly, stirring constantly until thickened. Pour over cabbage. Mix slightly.
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 11
Cheese Ball Submitted by Kris Luebbert 2 8-ounce packages of softened cream cheese 8 ounces of finely shredded cheddar cheese 1/4 cup green pepper chopped real fine 1 small can of pineapple (crushed. It’s a tuna-sized can), drained 1/2 teaspoon onion salt 1/2 teaspoon garlic salt 1/4 cup onion chopped real fine pecans or walnuts (optional) Mix all ingredients together and roll into a ball. Serve with crackers or celery.
Crab Dip Submitted by Peggy Crumley 1/2 pack fake crab meat, finely ground 2 tablespoons very finely minced onion Juice of half lemon Freshly ground pepper Add enough mayonnaise and sour cream - equal parts of each - to crab mixture to make a nice spreading consistency. Can be mixed ahead of time and put in fridge.
Dip for Tortilla Chips Submitted by Kris Luebbert 8 ounces of softened cream cheese 1 can drained Mexican corn 1 can Rotel tomatoes with juice Mix all ingredients.
Harvest Potatoes Submitted by Erin Owens Calico Rock, Arkansas I was born and raised in Calico Rock, but I spent many of my summers and weekends with my grandparents, Basil and Bonnie Coffey, in Pontiac. I’m blessed that, even though I was young, Grandma taught me so many things. (She’s my Wonder Woman.) She taught me to hunt, fish and garden, and how to can and cook. We spent a lot of time in her kitchen with me on the counter watching and helping. She could make a meal out of nothing and feed many. I am so thankful for everything this amazing woman has taught me and for all the lessons and memories I hope to pass on to my children and grandchildren. Harvest Potatoes: In a large cast iron skillet, with enough grease to fry potatoes, combine 3-4 sweet potatoes, cubed, 3-4 regular potatoes, cubed, 2-3 bell peppers of all colors, chopped, and 1 sweet onion diced. Salt and pepper and sprinkle sugar over top. Cook on medium for 20-30 mins. Turn everything over with a spatula. Salt, pepper and cover with sugar again, cook until everything is tender.
2017 ozark county COOKIN’ …page 12 ozark county times, Gainesville, mo
Vinegar Cheese
(Also called paneer or queso blanco) Submitted by Amelia LaMair Want to make your own cheese? This is a simple starter recipe that requires minimal equipment. It works as a snack with crackers, crumbled on pasta dishes, or you can even slice and fry it. Unlike most cheeses, it doesn’t melt when heated. This cheese is somewhat bland because it does not employ flavor-developing bacterial cultures, so consider jazzing it up with some herbs, garlic or hot pepper flakes. You can scale this recipe up as much as your milk supply and pot size allow. Equipment: Thick-bottomed stainless or enamel stock pot (1.5 gal capacity or bigger) Slotted spoon (something with small holes is best) Large colander Clean bucket or tall stock pot that the colander can rest in suspended by the rim Fine muslin, cut in a square the size of a dinner napkin (recommended, but not absolutely necessary. Don’t use “cheese cloth” from the grocery store; it will make a big mess.) Thermometer (you can get by without this too) Ingredients: 1 gallon milk (cow or goat, whole or not, raw or pasteurized) 1/4 cup vinegar salt to taste (it’s pretty hard to make cheese too salty) optional: dried or fresh herbs, spices, garlic, pepper flakes Pour your milk in a thick-bottomed, stainless-steel or enamel stock pot. Heat on medium, stirring occasionally until it is just below the boiling point. The surface will start to quiver when it is close to boiling – 185-188 degrees is your target temperature. Keep a close eye on it so it doesn’t burn or boil over! Turn off the heat and pour your vinegar in through the slotted spoon, stir well using an up-and-down motion for about 10 seconds. Almost immediately little white curds should start separating out, leaving a clear yellow liquid called whey. While you are waiting for the curds to form a mass at the top of the pot, rinse and wring out your muslin and line the colander with it. Place the colander on the bucket/pot that will catch the whey. When it seems like curds are finished floating out, skim them out with your slotted spoon and into the colander. Every few scoops, sprinkle a generous layer of salt and other flavorings over the cheese. Once you have scooped out the larger curds, let the pot settle for a minute, pour off the excess liquid, then carefully pour the rest of the curds into the colander. Top it off with a final layer of salt, etc., gently stir it up a bit, and taste to see if it needs more. You can eat it now in its soft crumbly form, or follow the next step. If you used muslin, gather the corners tightly and tie them together. Hang your cheese ball from a hook or cabinet knob above your whey-catching container. Hang for anywhere from 1 to 24 hours, rotating the ball every few hours. The longer you let the cheese hang, the firmer it will be. If you didn’t use muslin, just let the cheese drain in your colander. You can eat it whenever you want! Store in a sealed container in the fridge. The leftover whey can be used as a protein drink, used to soak beans or grains, or fed to dogs or pigs or plants (once cooled). Don’t waste it!
Southwestern Egg Rolls Submitted by Jennifer Barber, Whitley Daniels, Vanessa Yarber 1 pound roasted chicken, shredded 1/4 cup green onion, finely chopped 1/2 red bell pepper, finely chopped 1 cup frozen corn kernel 1 (15 ounces) can black beans, rinsed and drained 1/4 cup frozen chopped spinach, thawed and drained 1/8 cup jalapeños, finely chopped 2 tablespoons fresh parsley, minced 2 teaspoons cumin 2 teaspoons chili powder 1 1/2 teaspoon salt 1/4 teaspoon ground cayenne pepper 2 cups shredded Monterey Jack or cheddar cheese 1 (24 pack) egg roll wraps Vegetable oil
Heat 2 tablespoons vegetable oil in a medium/large saucepan or pot over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Add chicken and mix into pan with onion and red pepper. Mix in frozen corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt and cayenne. Cook and stir 5 minutes, until well-blended. Remove from heat and stir in cheese until thoroughly incorporated and melted. Spoon 3-4 tablespoonfuls into each egg roll wrap. Starting at one corner, roll up wrap and fold in sides. Dab a small amount of water on opposite corner and secure wrap. Place on baking sheet and brush with vegetable oil on all sides. Bake at 450º 10-12 minutes, or until egg roll wraps are crispy on the outside. Note: Can be eaten as an appetizer or main dish! Tastes great with ranch dipping sauce. A copycat version of Chili’s Restaurant’s southwestern egg rolls!
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 13
Bacon wrapped deer poppers served with blackberry sauce Submitted by Jessi Dreckman
Reuben Spread Submitted by Karen Davis, Udall 1 8 8 1 3
can kraut, rinsed and drained ounces cream cheese, cubed ounces shredded swiss cheese 3-ounce package corned beef, chopped tablespoons Thousand Island dressing
Heat in slow cooker, covered about 2 hours or until cheese is melted. Stir to blend. Serve warm with snack rye bread or crackers.
South of the Border Dip
Submitted by: Karen Davis, Udall 1 2 2 3
can chili cups grated cheese 8-ounce blocks cream cheese, softened green onions, chopped
Preheat oven to 350°. Heat chili in sauce pan. Press softened cream cheese in bottom of 1 1/2 quart casserole dish. Pour heated chili over cream cheese and sprinkle shredded cheese of top. Bake about 20 minutes until hot and bubbly. Remove from oven and top with onion. Serve immediately with tortilla chips.
My husband Drew is a big hunter, and we make a lot of venison recipes throughout the year to utilize the meat. This is our go-to recipe to bring to parties and get togethers. It’s just the right mixture of sweet and smoky with a little spicy kick. You could omit the jalapeno if you’re worried about it being too spicy. 1 pound of venison steaks 1/2 teaspoon of Greek seasoning 16 ounces of Italian dressing 1/2 cup of fresh or pickled jalapeno pepper slices salt and pepper to taste 10 slices of bacon, cut in half 1 jar blackberry jam toothpicks, soaked in water Go over the steaks with a Jaccard-style meat tenderizer on both sides. Cut into about 1-inch cubes. Season with Greek seasoning. Place in a bowl and drench with Italian dressing. Cover and refrigerate for at least 2 hours or overnight. Preheat oven to 400 degrees. Drain marinade from meat. Place a slice of jalapeno on top of the cube of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat, peppers and bacon. Bake until bacon is crispy, about 20 minutes. While poppers are cooking, pour jar of jam into medium-side saucepan over low to medium heat. Stir continuously until jam melts into a smooth sauce. You can leave it thick or thin with water to desired consistency. Remove from heat, pour in dish and serve with spoon alongside poppers.
2017 ozark county COOKIN’ …page 14
ozark county times, Gainesville, mo
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2017 Ozark County Cookin'…Page 15
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2017 ozark county COOKIN’ …page 16
7-up Yeast Rolls
ozark county times, Gainesville, mo
Submitted by Karen Davis, Udall Put in mixer bowl: 2 tablespoons yeast 3/4 cup warm milk
Breads
Warm together in microwave before adding to mixer bowl: 3/4 cup 7-Up (lemon lime soda) 1/2 cup butter, cut in small pieces Mix in separate bowl then add to mixer bowl: 4 eggs 3/4 sugar 1 teaspoon salt 5 1/2 to 6 1/2 cups bread flour This is a very soft dough. Mix everything and then knead. Put in a large greased bowl, turn to coat, cover. Let rise until double. Punch down, divide into fourths then divide each fourth into nine pieces. Shape into rolls and place on lightly greased pans. Let rise until double. Preheat oven to 350° and bake for 18 minutes. Remove from pans and cool on rack. Makes 36 rolls.
Oatmeal Hot Rolls Submitted by Karen Davis, Udall 1 cup oatmeal 2 cups boiling water 3 tablespoons butter 2/3 cup brown sugar 1 tablespoon white sugar 1 1/2 teaspoon salt 2 packages yeast, dissolved in 1/3 cup warm water 5 cups flour In saucepan, cook oats, water and butter. Cook, uncovered, about 1 minute. Remove from heat and cool to lukewarm. Add sugars, salt and yeast. Mix/knead flour in. Let dough rise until double, punch down and form into rolls. Put in lightly greased pan. Let rise again until double in size. Bake in preheated 350° oven for 25-30 minutes.
Persimmon Bread by Andrea Haas This recipe is my pumpkin bread recipe, but I swapped the 15-ounce can pumpkin for 15 ounces of persimmon pulp. To me, ripe persimmons taste very similar and have the same consistency as a pumpkin. To get the pulp, you will want to smash the persimmons into a bowl through a cone-shaped colander; this way you don’t get the skins or seeds in the pulp. After smashing, I put the pulp into Zip-loc baggies, about 2 cups per baggie, and store them in the freezer until ready to use for cooking. 3 cups sugar 1 cup cooking oil 4 eggs 3 1/2 cups all purpose flour 2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon nutmeg 2/3 cup water 15 onces persimmon pulp Preheat oven to 350°. Grease two loaf pans. In an extra-large mixing bowl, beat sugar and oil with electric mixer on medium speed. Add eggs and beat well; set sugar mixture aside. In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Alternately add flour mixture and the water to sugar mixture, beating on low after each addition until just combined. Beat in the persimmon pulp. Spoon batter into pans. Bake 55 to 65 minutes or until a toothpick comes out clean. Cool in pan on wire rack for 10 minutes.
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 17
Sour Cream Banana Nut Bread Phyllis Fife, submitted by her daughter, Carole Long 1/4 cup white sugar 3/4 cup butter 3 cups sugar 3 eggs 6 bananas 16 ounces sour cream 2 teaspoons vanilla 2 teaspoons cinnamon 1/2 teaspoon salt 3 teaspoons baking soda 4 1/2 cups flour 1 cup nuts Cream together butter, sugar, eggs, bananas, sour cream and vanilla. Add sugar, cinnamon, salt, baking soda, flour and nuts and mix well. Pour batter into two greased loan pans. Sprinkle with cinnamon and sugar. Bake at 375° until toothpick comes out dry – about one hour.
Freezer Biscuits Submitted by Connie Davidson 2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1/2 cup shortening 2 tablespoons sugar 2/3 cup milk 1 egg, beaten Mix all dry ingredients together; cut in shortening. Add milk to beaten egg and stir until well combined. Turn out on floured area and knead for three minutes. Roll out and cut into desired size of biscuit. Place on cookie sheet and put in freezer. Once frozen, they can be stored in bag or container with lid. Bake frozen at 425° for 20-25 minutes.
Hot Rolls
Bess Cropper, submitted by her daughter, Times correspondent Marty Uhlmann of Dora My mom, Bess Cropper, was an amazing woman. She had many talents and was also an excellent cook. She worked in our store (Cropper’s Store at Dora) six days each week, but on Sunday morning, she would get up early and cook a big dinner – and she would expect all of her family to come and eat. She usually had hot rolls or cinnamon rolls, which were a favorite of everyone. She also made it to church on time. She might have flour on her glasses, but no one noticed. She learned to decorate cakes (from the Wilton book) when she was in her 60s, and she made wedding cakes for two granddaughters. She also made fruitcakes that people really liked. I’m sure she learned to cook with her mother, my grandmother Tennessee Sweeton. I remember the grape pie that was really good. Bess Cropper’s recipe for hot rolls, loaves or cinnamon rolls In a mixing bowl, add: 2 cups warm water 2 packages yeast 1/2 cup sugar Next add: 2 beaten eggs 1/3 cup oil 1 teaspoon salt Mix well. Add 2 cups flour at a time, beating after each addition until the dough is thick enough to handle. Knead well. Put in an oiled bowl and let rise until doubled in size. Make into rolls, loaves or cinnamon rolls. Let rise again. Bake in 350° oven about 20 minutes. This dough can be kept in the refrigerator for several days.
2017 ozark county COOKIN’ …page 18
ozark county times, Gainesville, mo
No-Knead Dutch Oven Bread Submitted by Jessi Dreckman This is my favorite bread recipe to make during the colder months. It’s crunchy on the outside but soft and fluffy on the inside. Perfect with a little butter and something hearty on the stove. I use my enamel-coated dutch oven, and it turns out perfectly every time. 3 2 1 1
cups unbleached white flour, plus more for shaping (you could also use all-purpose flour) teaspoons sea salt teaspoon active dry yeast 1/2 cups of warm water
In a large bowl, whisk together flour, salt and yeast until well mixed. Pour the warm water into the bowl and use a wooden spoon to stir until a “shaggy” looking dough forms. It will be very wet and sticky to the touch. Cover the bowl tightly with plastic wrap and set aside in a warm place for 8 to 18 hours until the dough rises, bubbles and flattens out on the top. I like to make this dough while I’m doing laundry, and let the dough rise on top of the dryer. Preheat oven to 450°. Place a 6-quart enamel-coated dutch oven with lid into the oven, empty, for 30 minutes. While the dutch oven is warming up, punch down the dough. Generously flour a kitchen surface and transfer dough on top. Using floured hands, quickly shape the dough into a ball, and lightly dust with flour. Top the ball with plastic wrap and let sit for 30 minutes. Remove the hot dutch oven from the oven, uncover dough and carefully transfer it into the dutch oven. Cover dutch oven and return to oven. Bake bread for 45 minutes with the lid on the dutch oven. After 45 minutes, remove the lid. Bake uncovered for another 10 to 15 minutes until dough is baked through and golden brown on the top. Cool and serve..
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2017 Ozark County Cookin'…Page 19
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2017 ozark county COOKIN’ …page 20
ozark county times, Gainesville, mo
Banana Oat Greek Yogurt Muffins Submitted by Jenny Yarger, Protem
Breakfast
1 cup plain Greek yogurt 2 medium ripe bananas, mashed) 2 large eggs 2 cups rolled oats (old fashioned or quick) 1/4 cup brown sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 cup chocolate chips, mini or regular Preheat oven to 400° and prepare a muffin pan by spraying with cooking spray or lining them with paper liners. Set aside. Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand. Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for about 10 minutes before removing. Store in an air-tight container for up to a week.
Blueberry Buckle Submitted by Amanda Cochran, Gainesville Cream together: 1/4 cup butter 3/4 cup sugar 1 egg Add: 2 cups flour 1 teaspoon salt 1/2 cup milk Fold in 2 cups blueberries and pour into greased 9-inch square pan. Topping Combine: 2/3 cup sugar 1/2 cup flour 1/2 teaspoon cinnamon cut in 1/2 cup cold butter Sprinkle on top and bake 40-45 mins at 375°.
Breakfast Bundt Cake Submitted by Sharon Hawkins Springfield 1 package yellow cake mix 1 package vanilla instant pudding 3/4 cup oil 3/4 cup water 4 eggs 1 teaspoon vanilla 1 teaspoon butter extract Mix all together. Add vanilla and butter extract last. Beat for 8 minutes. Sprinkle 1/4 cup pecans in bottom of greased and floured bundt pan. Mix: 1/2 cup sugar and 3 teaspoons cinnamon Pour 1/3 batter on nuts. Sprinkle 1/2 of sugar-cinnamon on, then add another 1/3 of batter and sprinkle rest of sugar. Bake at 375° for 45-50 minutes. Drizzle powdered sugar icing glaze over it when done.
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 21
Green Chile Spinach Quiche Jenny Yarger, Protem 1/2 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 12 eggs 1 8-ounce package shredded Colby-Monterey Jack cheese 2 cups small curd cottage cheese 1 10-ounce package frozen chopped spinach, thawed and drained 2 4-ounce cans chopped green chilies 1/2 cup melted butter 2 9-inch unbaked pie crusts
Chocolate Gravy Recipe by Nancy Mahan, submitted by her granddaughter, Malina Berning When I went to Grandma’s house, she wasn’t on her phone checking Facebook, Instagram or Snapchat. (Granted, they didn’t exist back then, but that’s beside the point.) Instead we might find her kneeling down at her living room chair praying out loud for all of her family and friends by name. (This could go on for hours.) Or she was reading to us from the Bible, or rubbing our backs with her rough, hard-working hands (we loved that) or she was cracking walnuts for us on her front porch while we played, or she was making us chocolate gravy and biscuits in the kitchen. She understood what was important, and it wasn’t anything that money could buy. Nancy Mahan’s Chocolate Gravy 1/4 cup cocoa 3 tablespoons all-purpose flour 3/4 cup white sugar 2 cups milk 1 tablespoon butter, softened 2 teaspoons vanilla Whisk the cocoa, flour, and sugar together in a bowl until there are no lumps. Pour the milk into the mixture and whisk until well incorporated. Transfer the mixture to a saucepan and cook over medium heat, stirring frequently, until its consistency is similar to gravy, 7 to 10 minutes. Remove from heat and stir the butter and vanilla into the mixture until the butter is melted. Serve immediately.
Preheat oven to 400°. Whisk the flour, baking powder and salt together in a small bowl; set aside. Beat the eggs in a mixing bowl until smooth. Whisk in the flour mixture until no lumps remain. Stir in the Colby-Monterey Jack cheese, cottage cheese, spinach, green chiles and melted butter until evenly blended. Divide the mixture between the pie crusts.Bake the quiches in the preheated oven for 15 minutes at 400° then reduce the temperature to 350°. Continue baking until the quiches are lightly browned and a knife inserted into the center comes out clean, 35 to 40 minutes.
French Toast Casserole Submitted by Joyce Acklin, Gainesville 1 loaf of French bread 8 eggs 4 teaspoons sugar 3/4 teaspoon salt 3 cups of milk 1 teaspoon canilla Topping: 2 tablespoons butter 3 tablespoons of sugar 2 teaspoons of cinnamon Spray a 13 x 9-inch pan and place bread cubes in pan. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours, or overnight. Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over top, cover and bake at 350° for 45 to 50 minutes or until a knife inserted into the center comes out clean. Let stand for 5 minutes before serving. Serve with maple syrup if desired.
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ozark county times, Gainesville, mo
Quiche Lorraine Aaron Workman, Gainesville 1 roll puff pastry dough or homemade pie crust 8 ounces lean bacon 4 large eggs 1 1/2 cups whipping cream 1/4 teaspoon nutmeg salt and pepper 1 cup diced Gruyere, Emmental or Swiss cheese
Chocolate Gravy Submitted by Lunette Murrill
Begin by blind baking the tart shell. Fit the dough to a 10-inch tart pan, pressing it firmly to the edges and bottom of the pan. Use a rolling pin to roll over the top and pinch off any extra dough. Prick the tart shell in dozens of places with the tines of a fork, then place the tart pan in the freezer for at least 20 minutes. Preheat the oven to 400°. Remove the well-chilled tart shell from the freezer and immediately place it in the hot oven to bake for 10 minutes. Remove from oven and allow to cool. Slice the bacon in 1/4 by 1-inch strips and fry in a small skillet on low heat for about 5 minutes. Whisk the eggs with the whipping cream just until blended. Whisk in nutmeg and a pinch or two of salt and pepper.
Heat 4 cups milk in microwave. In separate bowl, mix 2/3 cup sugar, 3 heaping tablespoons cornstarch, 4 level tablespoons cocoa. Stir and add a little water, then pour into hot milk. Continue cooking and stirring every few minutes until thickened. Split and butter some hot buttermilk biscuits and spoon gravy over. Delish! (Can make on stovetop, but don’t scorch). Note: I make my biscuits on a pizza pan with self-rising flour, Miracle Whip and buttermilk. My three hungry boys love them. Good for sopping up the gravy!
Evenly spread the diced cheese and the cooked bacon on the bottom of the cooled tart shell. Pour the beaten eggs and cream on top of this. Carefully place the tart pan in the oven. Bake at 400° for 30 minutes.
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ozark county times, Gainesville, mo
Morgan Construction & Repair Heating Cooling eleCtriCal Plumbing ContraCting
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2017 Ozark County Cookin'…Page 23
122 Second Street Gainesville, Missouri 65655
www.gainesvillefbc.org Sermons available on our website &
Search Podcast Series First Baptist Church - Gainesville
Regular Service Hours Sunday School Programs • 9:45 AM Sunday Morning Services • 10:45 AM Sunday Discipleship Training • 5:00 PM Sunday Evening Service • 6:00 PM Wednesday Evening Service • 7:00 PM
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• Spinal & Cranial Adjustments • Acupuncture • Massage Therapy • Affordable and Advanced Laboratory testing • Nutritional Counseling • Certified DOT Medical Examiner • Pain Management CALL NOW TO MAKE YOUR APPOINTMENT West side of the Gainesville Square
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Dr. Janet Martin Chiropractic Physician
Accepting Medicare, PI Auto Injury Insurance, Care Credit, Credit/Debit Cards, Cash
2017 ozark county COOKIN’ …page 24
Truck Repair 24-Hour Road Service
Farm • Road • Towing Lock your keys in your car?
Call us!
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ozark county times, Gainesville, mo
Repair & Services for Tractors • Dozers All Heavy Equipment
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Including: Air Conditioners • Oil Changes • Tires Small Engine Repair - Lawn Mowers • Weed Eaters • Boat Motors
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ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 25
RAJ Construction
“We do the job right the first time.” New Construction Remodeling • Tile Hardwood, Laminate or Linoleum Flooring Plumbing • Electrical Sheetrock Repair Wall & Ceiling Texture Painting Interior & Exterior Trim Finish Work Windows • Doors
Willow Springs Realty Office: 417-469-2869 Cell: 417-543-3557
Nathaly Sherrill
OR Contact Me! I live in the Ozark County area and am proudly working as a Realtor at United Country. I cover Ozark, Douglas, Howell and Taney counties in South Central Missouri. I can help you in finding the property of your dreams or help you selling the property you have. Feel free to contact me for any of your real estate needs!
Roger Jeckstadt - Owner/Contractor
It’s your move… Let me help you make the right one.
190 Jeckstadt Drive Gainesville, Missouri 65655
E-mail: rjeckstadtcarpentry@yahoo.com Phone: (417) 679-4808 Cell: (417) 255-4279
Call, text or email today! Cell: 417-543-3557 nathaly@willowspringsrealty.com
Paul Wade & Associates, P.C. It’s a privilege to represent the needs and protect the rights of the people of the 155th District. I count it as a great honor to represent you in Jefferson City!
www.LyleRowland.com
Home: 417.794.3439
~
Cell: 417.545.1465
Paid for by Patrons for Lyle Rowland - Chris Hamon, Treasurer
C
PUBLIC ACCOUNT ANT IFIED T R E S paulwadeandassociates.com
135 1st Street P.O. Box 95 GAINESVILLE, MO 65655 Phone: (417) 679-2299
1400 South Jefferson P.O. Box 636 AVA, MO 65608 Phone: (417) 683-2319
2017 ozark county COOKIN’ …page 26
ozark county times, Gainesville, mo
Black Forest Poke Cake Submitted by Karen Davis, Udall
Submitted by Connie Davidson
1 box dark chocolate cake mix 1 can cherry pie filling 1 container Cool Whip
20 ounces crushed pineapple 1 21-ounce can blueberry pie filling 1 butter recipe yellow cake mix 1 cup chopped pecans 3/4 cup melted butter
Prepare and bake cake as directed on box in 9 x 13 inch pan. Allow to cool completely. Once cooled, poke cake with handle of wooden spoon until whole cake has been poked. Pour entire can of pie filling evenly over cake. Top with Cool Whip and chill one hour before serving.
Cakes
Blueberry Crunch Cake
Pour pineapple with juice into 9x13 pan. Spoon pie filling over pineapple. Sprinkle dry cake mix over pie filling. Spread pecans over cake mix and drizzle with melted butter. Bake at 350° until browned and bubbly. May substitute blueberry filling with any flavor you choose.
Cherry Chocolate Cake
Chocolate Chip Cake
Submitted by Colene Rose, Zanoni
Submitted by Colene Rose, Zanoni
1 box German chocolate cake mix 3 eggs 1/2 cup oil 1 can cherry pie filling
1 yellow cake mix 1 small box instant vanilla pudding 1 small box instant chocolate pudding 1 1/2 cups water 1/2 cup oil 4 eggs 1/2 to 3/4 cup chocolate chips
Beat together the cake mix, eggs and oil; stir in pie filling. Pour into prepared 9x13 pan and bake as directed on cake mix package. Frosting 1 cup sugar 5 tablespoons butter or margarine 1/3 cup milk 1 cup chocolate chips
Preheat oven to 350°; prepare bundt cake pan. Combine all ingredients except chocolate chips, stirring to mix well. Pour into prepared bundt pan and sprinkle chips on top. Using a table knife, gently swirl chips into batter so none remain on top of batter, moving them more to the center of the batter. Bake 35 minutes.
Bring to a boil and boil one minute. Stir in chocolate chips until melted. Spread on cake.
No-bake Cheesecake Submitted by Kris Luebbert 1 large graham cracker pie crust 8 ounces Cool Whip 8 ounces sour cream 8 ounces softened cream cheese 1/3 teaspoon sugar 1 teaspoon vanilla
Mix all ingredients in a bowl with an electric mixer until the sugar is dissolved and ingredients are blended. Pour into a prepared crust. Top with your choice of pie filling.
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 27
Mrs. Dowell’s Italian Cream Cake Submitted by Sherri Baxter, in memory of Fern Martin Rhoads
Fluffy Cake Frosting Submitted by Aleta Collins Phyllis Hollingsworth gave me this recipe to frost an elephant cake for my daughter’s third birthday in 1964. I have used it many times over the years. Pink food color is good on elephants! This frosting is also very good for frosting cupcakes because it is so soft and spreads easily. 1 cup milk 1/4 cup flour pinch of salt Cook over medium heat, stirring constantly until thick. Let set until cold. 2 sticks of butter 1 cup sugar Beat at high speed until very fluffy. Add flour and milk mixture. Beat again until very fluffy. Add vanilla.
Wacky Cake Submitted by Peggy Crumley 1 1 4 1 1 1 1 6 1
1/2 cups all-purpose flour cup sugar tablespoons unsweetened cocoa powder teaspoon baking soda teaspoon salt tablespoon white vinegar teaspoon vanilla extract tablespoons vegetable oil cup cold water
Preheat oven to 350°. Sift flour, sugar, cocoa together into an 8x8-inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second and vanilla into third well. Pour the cup of water over all and stir well with fork. Bake for 30-35 minutes. Test with toothpick. Frost with your favorite icing.
This was one of my mom’s favorite cakes to make! She loved making it because she always received many compliments! When I was a young girl, the Watkins salesman would come to our house to sell cooking spices, and this recipe was on one of the calendars that he had given Mom. She would sometimes make it and freeze the cake layers in a Zip-loc bag and take them out when needed. Once thawed, she would put on the icing and have a beautiful and yummy cake. 5 large eggs 1/2 cup butter 1/2 cup vegetable shortening 2 cups sugar 1 teaspoon baking soda 1 cup buttermilk 2 cups all purpose flour, sifted two times 1 cup coconut 1 cup of chopped nuts (I use pecans or walnuts) 1 teaspoon vanilla extract 1 teaspoon coconut extract Preheat oven to 350°. Separate eggs and beat whites until stiff. Set aside. Cream butter, shortening and sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk; add alternatively with flour. Beat well. Add coconut, nuts and extracts. Fold in stiffly beaten egg whites. Pour into three greased and floured 9-inch cake pans, using 2 cups batter for each pan. Bake in preheated oven for 25 minutes. Cool cake completely, then frost. Cream cheese frosting: 1 8-ounce package cream cheese, room temperature 1/2 cup butter, room temperature 1 pound (3 1/2 cups) powdered sugar 1 teaspoon almond extract Combine ingredients and beat well. Spread between layers and on top of cooled cake. Refrigerate.
2017 ozark county COOKIN’ …page 28
ozark county times, Gainesville, mo
Peach Delight Cake
Raw Apple Cake
Submitted by Jerri Crawford
Submitted by Sharon Hawkins
1 large can of sliced peaches, drained (reserve liquid) 2 cups all-purpose flour 1-3/4 cup sugar 2 teaspoons baking soda
This is my brother-in-law Lewis Appleton’s grandmother’s recipe.
Once peaches are drained, mash them with potato masher or your hands. Some small chunks are OK. Mix dry ingredients together; add reserved liquid and mashed peaches. Bake in a 9x13 pan at 350° for 35-40 minutes. Cake will be dense. While cake is cooling, mix: 3/4 sugar 3/4 evaporated milk 1 stick butter 1 cup of coconut Bring ingredients to a boil and remove from heat. Add 1 cup of coarsely chopped pecans. Pour topping on cooled cake.
Pumpkin pie cake Submitted by Wanda Watkins, Dora 1 1 1 3 2 1 1 1
15-ounce can pumpkin 10-ounce can evaporated milk cup brown sugar eggs, slightly beaten teaspoons pumpkin pie spice yellow cake mix cup coarsely crushed graham crackers cup (2 sticks) butter
Preheat oven to 350 degrees. Spray a 9x13 inch pan. Combine pumpkin, evaporated milk, brown sugar eggs and pumpkin pie spice. Sprinkle dry yellow cake mix over pumpkin mixture. Sprinkle crushed graham crackers over cake mix. Melt butter, and pour it over the graham crackers. Bake for 45 minutes. Serve warm. Refrigerate any leftovers. This reheats well in the microwave.
Mix together: 4 cups chopped apples 2 cups sugar 1 cup nuts Let stand 1 hour Sift together: 3 cups flour 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon salt 2 teaspoons soda 1 cup oil 1 teaspoon vanilla 2 eggs (well beaten) Mix all ingredients together. Pour into greased and floured tube pan. Bake at 350 degree for 1 hour and 15 minutes.
Strawberry Cake Submitted by Connie Davidson 1 white cake mix, prepared and baked as directed on package 8 ounces Cool Whip, room temperature 8 ounces cream cheese, room temperature 2 cups powdered sugar Mix Cool Whip, cream cheese and powdered sugar together and spread on cooled cake. 1 cup water 3 tablespoons cornstarch 1 cup sugar 1 6-ounce package strawberry Jell-O 10 ounces frozen sliced strawberries Bring water, cornstarch, sugar and Jell-O to a boil. Cook until thickened. Remove from heat and stir in strawberries. Let cool to room temperature and then pour over cake. Refrigerate over night.
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 29
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Visa, Mastercard, Checks, Care Credit - Not familiar with Care Credit? Give us a call, we’ll be happy to explain!
Dr. Chris V. Geroff DDS PC
For 65 years, the Cook family has welcomed guests to Theodosia Marina Resort.
Call for your appointment! 304 N. Main • Gainesville
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Check out our website at www.drgeroffdds.com
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Court Square PharmaCy
If You Have Questions, We Have The Answers.
We Carry a Complete Line of Over-the-Counter & Prescription Medications. Monday - Friday • 9 am - 6 pm Saturday • 9 am - 1 pm
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417-679-2650 We accept most major third party insurance as well as Medicaid and Medicare Part D. Debit CarDs
WE OFFER AN EXTENSIVE LINE OF DURABLE MEDICAL EQUIPMENT
WHEELCHAIRS • CRUTCHES WALKERS • NEBULIZERS BANDAGES • WRAPS • BRACES
2017 ozark county COOKIN’ …page 30
ozark county times, Gainesville, mo
Air & Electrical, LLC Perry Whiddon ~ Mechanical Contractor Heating • Air Conditioning • Electrical Light Plumbing Repairs • Gas Piping Farm Equipment & Vehicle Air Sheet Metal Work
Your Local Rheem Dealer “Relax, it’s Rheem.”
Residential & Commercial
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Open: Tues. - Fri • 9 am - 5 pm Sat. • 9 am - 2 pm (Closed Sun. & Mon.) Longdollar
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 31
Boyd Garrison EntErprisE, inc.
TIRE & AUTO SERVICE
CONVENIENCE STORE & GAS STATION
417-273-5063 417-273-4798 Hwy. 160 • Theodosia, Missouri 65761
R
eal
• Flyers • Envelopes • Receipt Books • Business Cards All your printing needs
Promoting Ozark County
Located on US Hwy. 160 next to Hardenville Post Office
Office: 417-679-2444 Cell (best): 417-257-8113 • Res: 417-679-4717 P.O. Box 281 • Gainesville, MO 65655 e-mail: kingcoprinting@centurytel.net
MLH & SONS Sand & Gravel
SPECIALIZING IN Topsoil • Fill Dirt • Creek Rock • Sand • Chat • Ponds Excavating • Site Prep • All Limestone Products
Ballpark Road • Gainesville, MO
417-679-4102
Bull Shoals Lake Lake Norfork Rivers • Hiking Trails • Fishing Resorts Camping Hunting Historic Mills Craft & Specialty Shopping
Ozark County Chamber Members 416 Bomb Group Archive Almost Anything LLC Antler Motel Lynn Bentele Bryant Plastics Cash Saver Pantry Century Bank of the Ozarks Century 21 Z Team Chaney Monument Works Clinkingbeard Funeral Home Cooper Drilling Court Square Pharmacy Dawt Mill Campground, Canoes & Inn Ozark County Homegrown Food Project First Home Bank Gainesville Building Supply Gainesville Health Care Center Gainesville Lions Club Gainesville Medical Clinic Gainesville Veterinary Clinic Giles and Kendall, Inc. House of Angels, Christmas Corner and Critters Corner Isabella Ready Mix KingCo Printing Linda McKinney, Attorney at Law Massage Therapy By Linda Stoffel Mill Country Title Missouri Ozarks Community Health OATS, Inc Old Ford Market Antiques & Art Ozark Action, Inc. Ozark County Ambulance District Ozark County Historium
Ozark County Health Department Ozark County Times Ozark Heritage Welcome Center Ozarks Small Business Incubator Ozark Waterways Real Estate, LLC Paul Wade & Associates, P.C. Pinder's Resort Pippin CPA LLC Pointer Law Office PC Pontiac Cove Marina Rackley Insurance Agency Rockbridge Rainbow Trout Ranch Ron & Wiesia Pelka Rex Johnson Rocky Top Campgrounds Senior Citizens of Ozark County ServiceMaster of West Plains Shelter Insurance Sierra Ozarks Corporation St. Paul Lutheran Church Steve Frye Sue Ann Jones Lyndell Strong Tecumseh Cabinet Theodosia Area Chamber of Commerce Theodosia Marina - Resort - Fort Cook RV Park - Cookies Thomas & Douglas P.C. Town & Country Super Market, Inc Trillium Trust Turkey Creek Ranch VFW Post 5366 White River Valley Electric Ozark Mountains Real Estate, LLC
Visit our office in the Historium Building on the square in Gainesville P.O. Box 605 • Gainesville, MO 65655 417-679-4913 • E-mail: info@ozarkcounty.net
www.ozarkcounty.net
A family of candy makers
Submitted by Shana Hambelton, Dora
My aunts Virginia Hambelton, Brenda Strong, Aleta Collins and Lana Cockrum, and my mom Linda Collins all used to get together and make candy to have at Christmas and to give out as gifts. It was always a day full of hard work and many laughs, and it’s one of the great memories I have with these ladies. They are all a great part of my upbringing, and I’m glad to have had them as influences.
Peanut Butter Balls
by Lana Cockrum
1/2 pound butter, softened 1 pound powdered sugar 1 1/2 cups peanut butter Mix with mixer. Roll into balls and refrigerate. Melt chocolate and then dip the rolled peanut butter balls in chocolate and cool until chocolate hardens.
Peanut Brittle by Linda Collins
1 1/2 cups sugar 1 cup light corn syrup 1 cup water Put in pan. Boil until themperature reaches 240°, using candy thermometer (medium-high heat). Add 2 cups raw peanuts and 3 tablespoons butter and stir constantly. Cook until 300° on medium-high heat. Turn off heat. Mix together in separate bowl: 1 1/2 teaspoons baking soda 1 teaspoon vanilla 1 teaspoon water Stir quickly into mixture in previous pan. Pour into pans and let cool.
Aleta’s Fudge by Aleta Collins 5 cups sugar 1 can cream or Milnot 1 1/2 sticks butter 1 cup chopped nuts 1 pint jar marshmallow cream 2 6-ounce packages semi-sweet chocolate chips Boil sugar, cream and butter hard for 8 minutes. Remove from heat. Stir in marshmallow cream, chocolate chips and nuts. Pour into buttered pan. Cool and cut into squares. Makes 3 pounds.
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 33
Turtles by Brenda Strong 1 package caramels (unwrapped) 1 stick butter Melt in double boiler and add 2 cups pecans. Drop by spoonfuls onto greased surface or wax paper and let cool. Melt dipping chocolate and then dip cooled caramel pecans into the chocolate. Let cool in refrigerator.
New Orleans-style Pralines Submitted by Aaron Workman This was a favorite at the Old Harlin House. John Harlin especially loves these. 2 cups granulated sugar 1 cup packed brown sugar 1/2 cup butter 1 cup milk 2 tablespoons light corn syrup 3 cups lightly toasted pecans 2 teaspoons vanilla Line three large baking sheets with parchment paper and set aside. In a heavy, 2-quart saucepan over medium-high heat, stir together both sugars. Add the butter, milk, corn syrup and pecans with a wooden spoon. Bring to a boil, stirring often until the mixture reaches 234° on a candy thermometer, or the softball stage. About 18-20 minutes. Remove mixture from heat. Quickly stir in the vanilla. (Mixture will boil hard.) Drop praline mixture on prepared baking pans one heaping tablespoon at a time. Let cool completely. Store covered in an airtight container between wax paper for up to two weeks.
Chocolate- Covered Cherries by Virginia Hambelton 60 maraschino cherries with stems ( about two 10 ounce jars) 3 tablespoons butter or margarine, softened 3 tablespoons light corn syrup 2 cups sifted powdered sugar 1 ½ pounds dipping chocolate Drain the maraschino cherries on paper towels for several hours or overnight. In a small mixing bowl combine the softened butter or margarine and light corn syrup. Stir in the sifted powdered sugar; knead till the mixture is smooth (chill the mixture if it is too soft to handle). Shape about ½ teaspoon of the powdered sugar mixture around each maraschino cherry. Place the coated cherries on a waxed-paper-lined baking sheet; chill. Melt the dipping chocolate. Holding the cherries by the stems, dip the cherries, one at a time spoon chocolate over the cherries to coat. Be sure to completely seal the cherries and chocolate; otherwise, cherry juice may leak out near the stem after the chocolate has set. Let excess chocolate drip off cherries. Place the chocolate-covered cherries, stem side up, on a waxed-paper-lined baking sheet. Chill the dipped cherries till the chocolate is firm. Place the cherries in a covered container and let them ripen in the refrigerator for 1 to 2 weeks before serving. Ripening is necessary to allow the powdered sugar mixture around the cherries to soften and liquefy. Store cherries in the refrigerator. Makes 60 chocolate-dipped cherries.
2017 ozark county COOKIN’ …page 34
ozark county times, Gainesville, mo
Rum Balls Submitted by Jessi Dreckman in memory of her great grandmother Lorraine Long 2 packages of vanilla wafers 1 pound English walnuts Grind vanilla wafers and walnuts in blender. Add: 1/2 cup honey 1/4 cup brandy 1/4 cup rum Roll in balls size of a walnut, and then roll in powdered sugar.
Velvet Fudge Submitted by Carole Long 3 cups sugar 2 tablespoons corn syrup 3 squares bitter chocolate, shaved 1/8 teaspoon salt 1 cup evaporated milk, undiluted 3 tablespoons butter 1 cup chopped nuts Mix all ingredients except butter and nuts. Boil until syrup reaches 238° or until a soft ball is formed when a small amount of mixture is dropped in cold water. Remove from heat and add butter. Cool until lukewarm. Beat until creamy. Add nuts and pour into a buttered pan. Cut into squares.
Orange Chocolate Truffles Submitted by Jessi Dreckman 1/4 cup unsalted butter 3 tablespoons of heavy cream 8 1-ounce squares of semisweet chocolate 2 tablespoons orange liqueur 1 teaspoon grated orange zest 1 tablespoon vegetable oil In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours. Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes. In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm. Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 35
Bullseye
On The Mark Convenience Freshly Made Pizza • Delicious Sandwiches Burgers • Breakfast Sandwiches • Groceries • Beer & Ice Be sure and stop by our Theodosia store, where you’ll find hand-breaded fish, chicken, jojos and more! Call ahead to order a delicious pizza, featuring a special homemade crust. Breakfast selections include a variety of breakfast sandwiches and, of course, biscuits and gravy.
Now Offering
TAKE-&-BAKE PIZZAS! At These Three Locations
Gainesville 1st Street
Theodosia Gainesville
Bullseye • Jct 5 & 160
679-2459
Gainesville
Bullseye • 1st Street
679-4666
Theodosia
Bullseye • Hwy 160
Caulfield
284-3340
EBT APPROVED
Cinnamon Rolls
417-679-2527
Jct. 5 & 160 • Gainesville, MO Breakfast Served All Day!
273-5502
Caulfield
Bullseye • Hwy 160
and
Freshly brewed Keurig coffee in 4 flavors!
Hwy. 160 caulfield, MO
Ahead For Try Our Convenient Drive-Thru! Phone Faster Service!
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2017 ozark county COOKIN’ …page 36 ozark county times, Gainesville, mo
Cookies and Bars
Aunt Nova’s Molasses Cookies Submitted by Roberta Klock of Dora in memory of Aunt Nova Shipley-Mageehon
Growing up in the 50s and 60s near Dora was a simple time for our family. Our grandparents, aunts, uncles and cousins all lived within walking distance of each family’s home. My dad, Byron Shipley, and his brother Judson owned a sawmill together. We kids didn’t have many store-bought toys, so we made do with what we had. We played in the sawdust pile of the sawmill, and each of us had our own stick horse. When we’d get hungry, we would go to Grandma Shipley’s house for some cornbread. She made the best cornbread ever, but when we wanted something sweet we would walk to our Aunt Nova’s house. She always had something good to eat. Sometimes she would make molasses cookies for me, and for my sister Donna, brother Monte and our cousins Steve, Kenny, David and Mike. I liked raisins in my cookies; some of the kids did not. So she let me put raisins in my cookies before she baked them. She would make us go outside when we ate them. They had a screen door on their porch we would go in and out of. As kids do, we would let it slam behind us. She would scold us for letting it slam. She got an idea to make 4- or 5-inch sized cookies so we wouldn’t have to keep running in and out that door. I still love those molasses cookies. When I make them (with raisins) a little tear and lots of sweet memories fill my heart. 1 cup shortening 1 cup brown sugar 1 cup molasses 1 egg, beaten 3 1/2 to 4 cups flour 1 teaspoon salt 1 teaspoon soda 2 teaspoons ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1 cup raisins Cream shortening and brown sugar. Add molasses and egg. Mix well. Sift flour with salt, soda and spices. Add raisins and flour mixture. Drop by spoonfuls onto cookie sheets or chill and roll out. Bake at 350º to 375º for 10-15 minutes.
Carmelitas Submitted by Vanessa Yarber
32 caramel squares, unwrapped 1/2 cup heavy cream 3/4 cup butter, melted 3/4 cup brown sugar 1 cup flour 1 cup rolled oats 1 teaspoon baking soda 6 ounces dark chocolate chips Combine caramels and cream in small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats and baking soda. Pat half of oatmeal mixture into bottom of 8”x8” pan. Bake at 350º for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake 15-20 more minutes, until edges are lightly browned. Remove from oven and cool completely before cutting. Note: To make a 9”x13” version, simply double the amounts. Believe me, you’ll want to!
ozark county times, Gainesville, mo
Easy S’more Bars
2017 Ozark County Cookin'…Page 37
Pecan Pie Bars
Submitted by Joyce Acklin, Gainesville
Submitted by Jerri Crawford
Serves 12 to 16 1 yellow cake mix 1 stick unsalted butter, melted 2 large eggs, beaten 2 cups chocolate chips 1 1/2 cups mini marshmallows
1/2 cup softened butter 2/3 cup sugar 1 1/2 cups all-purpose flour
Preheat to 350°. Pour the cake mix into a medium bowl. Melt the butter in the microwave and then pour it into the bowl. Add the beaten eggs and stir until combined. Coat a 13 x 9-inch pan with cooking spray. Spread the mixture in the pan using your hands to spread it out and press it down. Try to make it as even as possible. Sprinkle the chocolate chips and mini marshmallows over the top and bake it for 30 minutes. Cool completely before slicing.
While the crust is baking, mix the following:
Mix together and pat into a 9x13 pan and bake at 350° for 15 minutes.
2/3 cup brown sugar 1/2 cup corn syrup 1 teaspoon vanilla 1/4 teaspoon salt 3 eggs 1 cup pecans (you can use halves or pieces) Once the crust is done, remove from oven and pour the filling on top. Return to the oven and bake an additional 25-30 minutes. Allow to cool before cutting.
Lemon Coconut Pixies Submitted by Carole Long 1/4 cup butter, softened 1 cup sugar 2 eggs 1 1/2 teaspoons freshly grated lemon peel 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sweetened coconut flakes powdered sugar Heat oven to 300°. Beat butter, sugar, eggs and lemon peel in a large bowl until well blended. Stir together flour, baking powder and salt. Gradually add to lemon mixture, beating until well blended. Stir in coconut. Cover. Refrigerate dough about 1 hour until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet. Bake for 15 to 18 minutes or until edges are set. Immediately remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container in cool, dry place.
Snowball cookies Submitted by Carole Long This recipe came from my mother, Phyllis Fife. These cookies are a holiday staple in our family. 2 1/2 cups sifted flour 1/4 teaspoon of salt 1 cup butter 3/4 cup 10x confectioners’ sugar 2 teaspoon vanilla nuts Mix all ingredients together. Bake at 400° for 10-12 minutes.
2017 ozark county COOKIN’ …page 38
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2017 Ozark County Cookin'…Page 39
Apply Taffy Pizza Submitted by Kris Luebbert 1 store-bought roll of sugar cookie dough. Bake as directed on wrapper, except use a 11x15-inch cookie sheet. Cool.
Desserts
Mix: 1/4 cup peanut butter 1/2 cup brown sugar 8 ounces softened cream cheese 1/2 teaspoon vanilla Spread over cooled cookie. Cut up 2 Granny Smith apples and place on top. (Hint: dip apple pieces in 7-Up or Sprite to prevent apples from turning). Drizzle caramel ice cream topping over the top of the apples. Sprinkle with a small amount of cinnamon. Refrigerate leftovers.
Carole’s Famous Cream Puffs Submitted by Carole Long
Bread Pudding with Whiskey Sauce Submitted by Carole Long 2 eggs, beaten 3 tablespoons butter, melted 2 tablespoons vanilla extract 2 1/2 cups milk 1/4 cup white sugar 1 (1-pound) loaf French bread, cut into 1-inch cubes 1 cup chopped pecans 1/2 1/2 1/2 1/4
cup cup cup cup
white sugar butter heavy cream whiskey
Preheat oven to 325°. Lightly greased a 9x13-inch pan. In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved. Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top. Bake in preheated oven for 60 minutes until golden brown. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
1 3.5-ounce package of instant white chocolate pudding mix 2 cups heavy cream 1 cup milk 1/2 cup butter 1 cup water 1/4 teaspoon salt 2 teaspoons vanilla 1 tablespoon of sugar 1 cup all-purpose flour 3 eggs Mix together white chocolate instant pudding mix, cream and milk. Cover and refrigerate to set. Preheat oven to 425°. In a large pot, bring water and butter to a rolling boil. Stir in flour salt, vanilla and sugar until the mixture forms a ball. Transfer the dough to a large mixing bowl. Allow the dough to cool. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake about 25 minutes in the preheated oven until golden brown. Centers should be dry. As soon as you remove them, take a toothpick and poke a hole in the side of each puff to allow the hot air to escape, otherwise they will fall. Once cool, split the puffs in half, fill with the pudding mixture and top with fresh whipped cream.
2017 ozark county COOKIN’ …page 40
ozark county times, Gainesville, mo
Pumpkin Cheesecake Submitted by Vanessa Yarber Crust: 1 3/4 cups graham cracker crumbs 1/3 cup sugar 1 stick butter, melted Mix together and press into lightly greased 9”x13” pan. Cheese Layer: 2 (8 ounce) packages cream cheese, softened 2 eggs 3/4 cup sugar Blend together and spread over crust. Bake at 350º for 20 minutes. Velta Hambelton
Granny Velta’s Strawberry Shortcake Submitted Shana Hambelton, Dora 2 cups sifted flour 3 tablespoons baking powder 1 teaspoon salt 2 tablespoons sugar Sift together. 1/3 cup oil 2/3 cup milk Pour into measuring cup. Do not stir. Pour all at once into flour mixture; stir with fork until mixture cleans sides of the bowl and forms a ball. Smooth by kneading about 10 times without additional flour. Press out with hand or roll out between wax paper to half-inch thickness. Bake 10-12 minutes on ungreased cookie sheet in very hot oven, 475°. Cover with freshly sliced strawberries and whipped topping and enjoy!
Pumpkin Filling: 3 egg yolks (save egg whites for later) 1 (16 ounces) can pumpkin 1/2 cup sugar 1/2 cup milk 1/2 teaspoon salt 2 teaspoons cinnamon 1 package unflavored gelatin 1/4 cup water Mix everything together, except gelatin and water. Cook 5 minutes. Soften gelatin in water and add to cooked pumpkin. Cool well. Topping: 3 egg whites 1/4 cup sugar Cool Whip Beat egg whites and sugar until stiff. Fold into pumpkin filling. pour over baked crust and cheese layers. Top with large container of Cool Whip. Note: This is a nice twist on a traditional pumpkin pie and always goes over well around the holidays!
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 41
Marsha Evans’ Pumpkin Cheesecake Submitted by Colene Rose, Zanoni Preheat oven to 350°
Carrie Smith
Mom’s Custard Submitted by her granddaughter, Marilyn Luna Tilley This recipe was a favorite of the 14 children of the late Carrie Smith of Zanoni. With such a large family, she never made a small bowl of anything. Carrie’s daughter, Nancy Smith Kelley, always makes the custard now for family get-togethers. 12 eggs 1 1/2 cups sugar little pinch of salt little pinch of nutmet 2 tablespoons flour 1/2 gallon milk Mix all together in large glass bowl. Beat for several minutes (beating is the important part). Pour into a glass 9 x 13 pan. Bake at 350° until the top is set.
Crust: 1 3/4 cup graham cracker crumbs 3 tablespoons brown sugar 1/2 teaspoon cinnamon 1 stick salted butter, melted In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter and stir. Press down flat and partially up the sides of a 9-inch springform pan. Filling: 3 8-ounce packages cream cheese, room temperature 1 can pureed pumpkin - not pumpkin pie filling 3 eggs, plus 1 egg yolk 1/4 cup sour cream 1 1/2 cups sugar 1/2 teaspoon cinnamon 2 tablespoons flour 1 teaspoon vanilla Light dash of ground cloves and nutmeg, optional (I don’t add it.) Beat cream cheese until smooth, add pumpkin, eggs, sour cream, sugar and spices. Add flour and vanilla. Beat together until very well blended. Pour into crust and spread out evenly. Place in oven for one hour. Remove from oven and let sit 15 minutes. Cover with plastic wrap and refrigerate at least four hours. Run knife around outer edges of cheesecake and remove springform ring.
2017 ozark county COOKIN’ …page 42
ozark county times, Gainesville, mo
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ozark county times, Gainesville, mo
Cornbread Pizza
Tamale Pie
Submitted by Pam Guffey
Submitted by Karen Davis, Udall
My father loved pizza, but he didn’t like the crust. He made corn bread thin and put his pizza toppings on it.
1 pound ground beef 1 cup chopped onion 1 6-ounce can tomato sauce 1 cup milk 2 eggs, beaten 1 can whole corn, drained 3/4 cup yellow cornmeal 2 teaspoons chili powder
1/2 cup cornmeal 1/2 cup flour 2 tablespoons sugar 1 tablesoppn baking powder 1 egg 1 tablespoon oil 1/2 cup milk
Entrees
2017 Ozark County Cookin'…Page 43
Stir dry ingredients together, add egg, oil and milk. Spread in greased jelly roll pan and bake at 400° for 10-15 minutes or until lightly browned. Remove from oven, add toppings and cheese, return to oven until cheese is bubbly.
In large skillet, cook beef and onions over medium heat for 15 minutes or until browned. Stir often. Add the remaining ingredients, mix and spread in greased 9-inch x 13-inch pan. Bake in preheated 350° oven. Cut in squares when cooled.
Cantonese Dinner 5-Ingredient Creamy Taco Alfredo Submitted by Lunette Murrill
Submitted by Vanessa Yarber 1 pound roasted chicken, shredded 1 tablespoon butter 1 cup heavy cream 1/2 cup Mexican cheese blend, shredded 1 can Rotel 8 ounces penne pasta, cooked according to package instructions cilantro leaves (for garnish, optional) Add butter to pan and melt over medium heat. Slowly add heavy cream, whisking constantly for 2 minutes. Add cheese and Rotel; stir until thickened and cheese melts. Stir in cooked pasta and reduce heat to low. Add chicken. Add cilantro garnish, if desired. Serve immediately. Note: I season the roasted chicken with 1 tablespoon of Pampered Chef’s Southwestern Seasoning Mix. You can also use taco seasoning. This is my most recent favorite Pinterest discovery!
One of our favorite recipes for venison or pork steak! If you use pork, trim the fat before browning. (I use the microwave to cook the meat a little to remove excess juice before putting it in Crockpot instead of browning.) You will want to double or triple the sauce recipe. Serve over rice. YUM!! 1 1/2 pounds pork or venison, cut in strips (sirloin) 2 tablespoons oil 1 large onion, sliced 1 small bell pepper, cut in strips 1 4-ounce can mushrooms, drained 1 8-ounce can tomato sauce 3 tablespoons brown sugar 1 1/2 tablespoons vinegar 1 1/2 teaspoons salt 2 teaspoons Worcestershire sauce Brown pork strips in oil in skillet. Drain on paper towels. Place pork strips and all remaining ingredients in Crockpot. Cover and cook on low for 6-8 hours or high 4 hours. Serve over hot fluffy rice. 4 servings.
2017 ozark county COOKIN’ …page 44
Tuna Casserole
ozark county times, Gainesville, mo
Submitted by Kris Luebbert 8 ounces wide egg noodles or Reams frozen noodles 8 ounces of sour cream or French onion dip 1 can of mushroom soup 1/2 cup milk 1/2 packet dry Hidden Valley dip mix 1 pound Velveeta (1/2 package) cut into 1-inch pieces (to melt easier) 1 package frozen peas (optional) Cook noodles, drain. Add other ingredients. Stir and heat being careful not to scorch.
Spicy Chicken Nuggets Submitted by Sharon Hawkins, Springfield 1 1/2 cups panko bread crumbs 1 1/2 cups grated Parmesan cheese 1/2 teaspoon ground chipotle pepper (optional) 1/4 cup butter, melted 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces 1. Preheat oven to 400°. In a shallow bowl, mix bread crumbs, cheese and, if desired, chipotle pepper. Place butter in a separate shallow bowl. Dip chicken pieces in butter, then in crumb mixture, patting to help coating adhere. 2. Place chicken on a greased 15x10x1 inch baking pan; sprinkle with remaining crumb mixture. Bake 20 - 25 minutes or until no longer pink.
Delicious Low Carb Pizza Submitted by Kim Nash Crust 2-3 cups of finely shredded Colby and Monterey cheddar 2 eggs Mix cheese and eggs. Knead well to make dough ball. Spread on pizza pan. Bake 10-15 minutes at 400° or until golden brown. Mix 4 tablespoons of melted butter and 1/2 teaspoon of garlic. Spread onto crust. Top with whatever you desire. We like fresh spinach, hamburger, mushrooms, greened and red peppers. Top with cheese.
Halbert & Vicki Smith
Smith Family Fish Fry Menu: fried fish (caught locally), fried potatoes, baked beans, corn, cole slaw, hush puppies and Mimmi’s fried pies (see recipe on page 48.) Fried Fish Filet freshly caught fish, removing lateral line and all dark meat. Soak in salt water overnight. Before cooking, soak in a mixture of milk and egg. Roll fish in equal amount of white corn meal mix and self-rising flour. Add salt, black pepper and cayenne pepper to taste (Halbert doesn’t measure anything). Deep fry in 375° oil until fish floats and is a golden color. Drain on paper bag. Hush Puppies (crowd size) 7 cups white corn meal mix 7 cups yellow corn meal mix 2 cups self-rising flour 12 eggs 4 teaspoons baking soda 5 teaspoons salt 4 cups sugar Pepper (a lot) 5 cups pulverized onion 5 cups buttermilk Hush Puppies (small batch) 1 1/4 cup corn meal mix 1/4 cup self-rising flour 1/2 teaspoon salt 1/4 teaspoon soda 1/2 cup chopped onion 1 cup buttermilk 1 egg Pepper Stir and let set for a while before deep frying. I drop them in the 375° oil using two spoons. Cook until outside it golden grown. Drain on paper bag.
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 45
BBQ Chicken Tostadas
Runza Casserole
Submitted by Vanessa Yarber
Submitted by Karen Davis, Udall
3 1 8 2 3
2 pounds ground beef 2 onions, finely chopped 4 cups shredded cabbage Salt and pepper to taste 2 tubes crescent rolls 1 pound mozzarella cheese, shredded
cups roasted chicken, cooked and shredded 1/2 cups barbecue sauce, divided tostada shells cups shredded cheese (I use mozzarella) green onions (optional)
Preheat oven to 350º. Lay out tostada shells on 2 baking sheets. Combine chicken and 1 cup barbecue sauce in a small bowl, and stir to coat. Divide chicken among tostada shells and top with cheese. Bake 6-8 minutes, just until cheese is melted. Remove from oven and drizzle with remaining barbecue sauce. Sprinkle with green onions, if desired.
Simple Salisbury Steak Submitted by Vanessa Yarber 1 pound ground beef 1 can condensed cream of mushroom soup, divided 1/3 cup Progresso bread crumbs 1 egg, beaten 1/4 cup onion, chopped Milk In bowl, mix 1/4 cup soup, beef, bread crumbs, egg and onion. Shape firmly into patties. In skillet over medium-high heat, in a thin layer of hot vegetable oil, cook patties until browned on both sides. Fill soup can to the top with milk, carefully stir with remaining soup, and pour onto cooked patties. Cover and let simmer 15-20 minutes.
Brown beef and onions, drain. Put cabbage on top of meat. Steam for a few minutes, add salt and pepper. Spread one tube of crescent rolls in 9 inch x 13 inch pan (spray pan with cooking spray before). Spread meat mixture on top. Layer cheese over meat mixture. Roll out second tube of crescent rolls on top of cheese. Bake at 350° for 35-40 minutes until golden brown, cover with foil last 10 minutes to soften crust.
Roasted Chicken Submitted by Vanessa Yarber 1 to 4 pounds boneless, skinless chicken breasts Salt and pepper Olive oil Desired herbs and spices Place up to 4 pounds of chicken breast in a 9”x13” pan. Drizzle with olive oil and coat completely. Sprinkle with salt and pepper along with any other spices you like. Cover pan with aluminum foil and bake at 400º for 30 minutes to 1 hour, until center is no longer pink. Note: One pound of thawed chicken takes 30 - 35 minutes. The more chicken you bake, the longer it will take. I use this whenever a recipe calls for shredded chicken!
Poke Pizza Pie Submitted by Jeffery Goss Poke pies and casseroles go back to Ava’s “Poke Salat Days” and other spring pokeweed festivals across the south. Sadly though, careless digging has almost exterminated it from Ava city limits, and the festival has morphed into an art show. But thank God, we still have plenty growing around Gainesville!
Gather a mess of poke greens (from plants with no berries on them); boil vigorously until they have shrunk. Dump the water. Add fresh water and bring to a boil again. Change the water, and briefly boil a third time, then let set and drain. Take 1 pint of greens, chop and mix with 2 eggs, 3 small tomatoes, 1/2 teaspoon salt, 1/4 cup chopped fresh basil, 1 tablespoon apple cider vinegar and 1 tablespoon of hot sauce. Add 1/4 cup
of cornmeal to the above. Pour into an 8-inch pie shell made with equal parts flour and cornmeal, 1/4 teaspoon salt and shortening as needed. Bake at 350° for 35 minutes or until set. Grate cheddar cheese and spread it liberally on the top. Return it to the still-hot oven for several minutes to melt. Can be served hot or cold.
2017 ozark county COOKIN’ …page 46
ozark county times, Gainesville, mo
Easy Baked Chicken & Rice
Beef & Cheese Enchiladas Connie Yarger’s recipe submitted by her daughter-in-law Jenny Yarger My mother-in-law, Connie Yarger, shows her love by giving, and I am one of the lucky ones who gets to be on the receiving end of this love. Sometimes after a long day at work, I will stop by her house to pick up the kids, and she will have a casserole dish for us, piping hot and ready to eat. I know all of those busy moms out there know what a huge blessing that can be. There have been times I’ve had to fight back the tears of thankfulness. Deciding what to make for dinner is something I always dread. This is one of my favorite of many dishes that Connie makes. Her enchiladas are cheesy, delicious and, best of all, super-easy to make. (Even I can make them!) 2 pounds hamburger meat 1 onion 1 package taco seasoning 1 can nacho cheese soup 2 large cans tomato sauce (1 for meat mixture, 1 for soaking tortillas) 1 can cream of mushroom soup 2 packages or 12 flour tortillas 1 bag shredded mozzarella cheese 1 cup shredded cheddar cheese sliced black olives (if desired) Brown the 2 pounds hamburger meat and chopped onion in a skillet. Drain meat and add 1 package of taco seasoning mix. Let simmer 10 mins. Add 1 can nacho cheese soup, 1 large can tomato sauce and 1 can cream of mushroom soup. Simmer until the cheese melts. Dip flour tortillas in the other large can of tomato sauce and layer in a 9x13 greased pan. You will do 3 layers of tortillas, meat mixture, black olives, mozzarella cheese. Finish with cheddar and mozzarella mixture. Bake until cheese melts – 20-30 minutes at 350°. Top with sour cream, black olives, chopped onions.
Submitted by Sally Lyons McAlear, Springfield When I had surgery earlier this year, I sure didn’t feel like cooking when I got home. My neighbor rang the doorbell at suppertime and surprised us with this delicious dish. I asked her for the recipe, and now it’s a regular at our house. It’s easy to make, and it’s good enough for company! 9 frozen chicken breast tenderloins, thawed overnight in a Zip-loc bag in refrigerator. (Any frozen chicken breast tenderloins will work, but I use the ones that come in a large bag in the frozen case at Sam’s―Member’s Mark Chicken Breast Tenderloins) 1 stick butter Crumb Mixture 1 5.6 oz. packet of Knorr Rice Sides (Chicken Flavor, prepared as directed Crumb Mixture In a medium bowl, prepare crumb mixture by combining: 2 cups unseasoned fine dried bread crumbs 1/4 cup parsley 1/2 cup grated Parmesan cheese 1 teaspoon garlic powder 2 teaspoons salt Melt butter in a small microwave-safe bowl. Dip chicken breasts in melted butter. Then roll in crumb mixture. Place chicken on a cookie sheet. Pour any leftover melted butter over chicken. Sprinkle some extra crumbs over chicken. Bake at 350° for 35-40 minutes. Don’t let it get too brown―watch it near the end of baking time as oven temps vary! Rice Prepare one packet of Knorr Rice Sides (Chicken Flavor) per package directions. Pour into an 8 x 11½ inch Pyrex casserole dish. Top with baked chicken and serve.
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 47
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2017 ozark county COOKIN’ …page 48 ozark county times, Gainesville, mo
Lime Jello Salad Submitted by Karen Davis, Udall
1 package (3 ounces) lime Jell-O, made per directions 1 cup chopped celery 1 cup chopped onion 1/4 cup chopped bell pepper 1/2 cup mayonaise 1 cup cottage cheese
Pies and tarts
Let Jell-O thicken but not set. Stir in remaining ingredients. Chill until set.
Magic Custard Pie Submitted by Peggy Crumley 1/2 cup butter, melted 2 cups milk 1 cup sugar 1 teaspoon vanilla 2 large eggs 1/2 cup Bisquick 1/2 cup coconut (or pecans) Preheat oven to 350°. Pour all ingredients into blender, turn on high for 3 minutes. Pour into a sprayed pan. I use a deep-dish pie pan. Bake for 25-30 minutes. Let rest 30 minutes. Really good.
Pecan Tarts Submitted by Jeanie Shipley 1 stick butter 1 cup flour 1 3-ounce package cream cheese Let butter and cream cheese soften to room temperature. Mix butter, flour and cream cheese together. Divide into 24 parts, the size of a large marble. Press into small, ungreased muffin tin. Filling 2 tablespoons white Karo syrup 1 cup chopped pecans 1 egg 1 teaspoon vanilla 3/4 cup brown sugar Mix well. Divide filling into pastry-lined muffin cups. Bake at 350° for 15 minutes. Reduce heat to 250° for 10 minutes.
Mimmi’s Fried Pies Submitted by Vicki Smith in honor of Vicki’s grandma, Drucilla Robbins Makes 100 pies Crust: 24 cups Gold Medal flour 1 cup plus 3 tablespoons Crisco 2 quarts plus 1 cup Milk 2 tablespoons salt Fruit: 1 gallon fruit 1 pounds sugar 1 cup corn starch Makes 25 pies Crust: 6 cups Gold Medal Flour 1 1/3 cup Crisco 2 1/4 cups milk 1 1/2 teaspoon salt Fruit: Use your favorite pie filling Make crust, roll thin and cut the size of a saucer. Dampen the edge with milk and place two heaping tablespoons of fruit on crust. Fold crust in half and seal the edge using tines of a fork. Deep fry at 375°until both sides are golden. Do not overcook. Drain on paper bag.
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 49
Pumpkin Pecan Streusel Pie Submitted by Norene Prososki, Protem 3 tablespoons powdered sugar refrigerated or homemade pie crust 3 tablespoons finely chopped toasted pecans wax paper vegetable cooking spray 1 15-ounce can pumpkin 1 1/4 cups half-and-half 1/2 cup firmly packed light brown sugar 3 large eggs, lightly beaten 1 tablespoon all-purpose flour 1 teaspoon pumpkin pie spice 1/4 teaspoon table salt Preheat oven to 350°. Sprinkle work surface with powdered sugar. Unroll piecrust, and place on prepared surface. Sprinkle piecrust with chopped pecans. Place wax paper over piecrust and pecans, and lightly roll pecans into crust. Fit piecrust, pecan side up, in a lightly greased (with cooking spray) 9-inch pie plate; fold edges under and crimp. Whisk together pumpkin and next six ingredients in a large bowl until smooth and well incorporated; pour into prepared piecrust. Bake at 350° for 45 minutes, shielding edges with aluminum foil after 20 minutes, if needed, to precent excessive browning. Carefully top pie with Pecan Streusel Topping. Reduce oven temperature to 325° and bake 25 minutes, covering pie with aluminum foil after 5 to 10 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours). Pecan Streusel Topping 1 1/2 cups pecan halves and pieces 1 cup firmly packed light brown sugar 1/4 cup all-purpose flour 1/4 cup butter, melted 1/2 teaspoon pumpkin pie spice Stir together pecan halves and pieces, brown sugar, flour, melted butter and pumpkin pie spice in a medium bowl until well blended.
2017 ozark county COOKIN’ …page 50
ozark county times, Gainesville, mo
Easy Taco Salad
Salads and sandwiches
Submitted by Kris Luebbert 1/2 bag of any flavor of Doritos 1 pound of taco meat 2 cups of shredded lettuce 8 ounces shredded cheddar cheese
Cold Penny Carrots by Julie Hirsch, Gainesville
Lightly grease the bottom of a 9x13-inch casserole dish. Put Doritos in pan and crush with hands. Add cooked taco meat. Cover with lettuce, and top with cheese. Bake at 325° for 10 minutes in a preheated oven to melt the cheese. Serve with salsa, sour cream, jalapenos, olives, onions.
This is an old family recipe from my grandmother. 2 pounds carrots 1 green pepper, sliced 1 onion 1 can tomato soup (10 3/4 ounces) 1 teaspoon Worcestershire sauce 1/2 cup oil 1 teaspoon prepared mustard 3/4 cup vinegar 1 cup sugar salt and pepper Slice and boil carrots in salt water until fork tender. When cool, layer carrots, peppers and onion. Make marinade of remaining ingredients. Beat well until blended. Pour over mixed vegetables and refrigerate. Best if marinated 7 days.
Frozen Cranberry Salad Submitted by Karen Davis, Udall
Bing Cherry Salad Submitted by Peggy Crumley 1 can Bing cherries 2 8-ounce packages cream cheese, softened 1 large container Cool Whip 1 small bag miniature marshmallows Beat cream cheese, then add Cool Whip. Mix well, then add cherries and marshmallows. Put in fridge in a nice serving bowl for one hour.
8 ounces cream cheese, cubed 1/2 cup sugar 2 tablespoons oleo, melted 1 cup whole-berry cranberry sauce 3/4 cup chopped nuts 1 20-ounce can crushed pineapple, drained 1 8-9 ounce Cool Whip Blend in mixer: cheese, sugar, oleo. Add and fold in cranberry sauce, nuts and pineapple. Fold in Cool Whip. Mold and freeze. Thaw 15 minutes to serve. Cut in squares.
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 51
Fruit Salad for a Large Crowd Submitted by Karen Davis, Udall 1 quart buttermilk 2 packages instant vanilla pudding 12-16 ounce Cool Whip 2 cans fruit cocktail, drained 2 cans chunk pineapple, drained 2 cans mandarin oranges, drained Mill all except Cool Whip. Fold it in last. Makes a 5 quart ice cream bucket full.
Macaroni Salad Submitted by Kris Luebbert 8 ounces elbow macaroni, cooked and drained Add: 1 cup chopped celery 1 cup chopped broccoli 1/2 green pepper, chopped 1/2 red onion, chopped 1-2 shredded carrots 8 ounces shredded cheddar cheese 1 cup diced ham (optional) 16 to 24 ounces Hidden Valley Ranch dressing (bottle) Cook macaroni. Drain and add all ingredients. Start with 16 ounces of dressing and add more to taste or to improve the texture.
Refrigerator Coleslaw Submitted by Lura Faye Hambelton 1 cup vinegar 1 3/4 cup sugar 1/2 cup of Mazola oil 1/4 teaspoon of celery seed 1 cup of water 2 1/2 teaspoons of salt 1 small green pepper, sweet 2 carrots 1 large head of cabbage, or 2 small heads Mix ingredients all together. Chill in refrigerator. Recipe will keep for a long time in the refrigerator.
Baked Ham & Cheese Sandwiches Submitted by Vanessa Yarber 1 (12 count) package sweet Hawaiian rolls 1 1/2 pounds Virginia smoked ham, shaved 12 slices cheese (I use cheddar or Colby Jack) 1 stick butter 1 teaspoon Dijon mustard 1/2 tablespoon Worcestershire sauce 1 tablespoon dried onion flakes Poppy seeds (optional) You will need 2 9”x13” pans. Place bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices) on rolls. Cut cheese slices into 4 parts and place 2 small piece on each sandwich. Put dinner roll tops on. In a saucepan, mix butter, Dijon mustard, Worcestershire sauce and dried onions. Wait until all butter is melted and pour mixture over ham sandwiches. Sprinkle buns with poppy seeds and cover with foil. Refrigerate overnight or make them right away. Preheat oven to 350º and once-over sandwiches. Bake 15-20 minutes and serve. Note: This makes an excellent potluck dish because it can be made the night before!
2017 ozark county COOKIN’ …page 52
ozark county times, Gainesville, mo
From our store to your table You’ll always find the freshest ingredients for everything you’ve got cooking!
Fresh Fruits & Vegetables Fresh Quality Meats Bakery Breads & Dessert Items Smoked Meats Deli Platters - Made to Order
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Open 7 days Gainesville, MO • 417-679-4584 a Week Store Hours: 7:00 am - 9:00 pm
Soups and chilis
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 53
2x4 Soup
Venison Taco Soup
Submitted by Peggy Johnson
Submitted by Andrea Haas
This is really quick and easy, and everyone seems to love it.
1 pound ground venison (you could use ground beef or turkey instead) 1 small chopped onion 1 green pepper, chopped 15-ounce can tomato sauce 28-ounce can chopped tomatoes, undrained 1 can whole kernel corn, undrained 4 ounces chopped green chilies 1 1/2 cups of water 1 package of taco seasoning 1 package of dry ranch dressing mix
2 pounds hamburger, fried and drained 2 cans minestrone soup 2 cans beans (Your choice. I use one kidney bean and one navy bean just for different color.) 2 cans Rotel Cook hamburger meat, mix soups, add a little water and heat.
Super Simple Chili Submitted by Jessi Dreckman I always get compliments on my chili. It’s super quick and easy. Since the salsa has peppers, onions, garlic, tomatoes and spices, it does most of the work for you. It’s perfect for a hearty weeknight comfort meal. 1 1 1 1 1 1 1
pound ground beef or venison can black beans, drained can chili beans, drained can white beans, drained 24-ounce jar of salsa teaspoon chili powder teaspoon cumin
Brown the ground meat in a skillet. Mix meat with all other ingredients and cook on medium heat for 10-20 minutes. Serve with shredded cheddar, sour cream and green onions.
Brown meat, onion and green peppers in a skillet. Drain. Combine all ingredients and simmer for 30 minutes on low, covered. Serve with shredded cheese and tortilla strips.
Crockpot Cream Cheese Chicken Chili Submitted by Joyce Acklin, Gainesville 2 chicken breasts (still frozen is fine) 1 can Rotel 1 can kernel corn (do not drain) 1 can black beans, drained and rinsed 1 package of ranch dressing mix 1/2 teaspoon chili powder 1/2 teaspoon onion powder 1 8-ounce package of cream cheese Put the chicken in Crockpot. Top with Rotel, corn, beans, ranch dressing, chili powder, onion powder. Stir to combine, then top with cream cheese. Cook on low for 6 to 8 hours, stirring once or twice to blend in the cheese. Shred the chicken into large pieces and serve over rice.
8-can Taco Soup Submitted by Joyce Acklin 1 1 1 1 1 1
can can can can can can
corn, drained black beans, drained pinto beans, drained Rotel chicken enchilada sauce
1 can cream of chicken soup 1 can chicken broth 1 package of taco seasoning Mix all together and heat. (Cans should be approximately the same size.)
Recipes passed down
2017 ozark county COOKIN’ …page 54
ozark county times, Gainesville, mo
Four generations of spreading love – through food By Jerri Sue Crawford “If you can read, you can cook.” Those are the words my granny, Roxie Farel, and my mother, Lyndell Strong, told me again and again when I was a child. I stayed with my granny a lot after they moved to Gainesville from Elijah. I wasn’t in school yet, so I
got to spend the days with my granny, and she got me started in the kitchen. Most of the things we cooked had no recipes; she’d just put in a pinch of this or a dab of that, and I’d stir it up. She had a set of little pans I would use to make my own cakes and pies. Granny never threw anything away, food wise, so we used to cook with some pretty interesting things
ozark county times, Gainesville, mo
– and some strange combinations – but it always turned out good. At home, I used to get to help Mother cook. I would stand on the flour bin drawer so I could reach the cabinet top. One of my favorite things to do was to “flour chicken” when Mother was making fried chicken. I don’t know why but I loved that part! My other granny, Ethel Strong, taught me to cook in quantity. She always cooked for a big family and said it was easier to do than most people thought. She would say, “Just peel potatoes until you’re tired and then it will be enough.” She also taught me to put zucchini in everything. It makes it go further and keeps it moist! (My sons are not big zucchini fans anymore.) Following in my grannies’ and my mother’s footsteps hasn’t been easy. Mother always put a big meal on the table, even after working all day long. She worked at the post office and worked something like a split shift. She’d go in early in the morning and work until mid-morning and then come home for a bit and return in the afternoon to work until close. We always had a big breakfast each morning before she went to work: bacon, sausage or ham, fried eggs and homemade biscuits and gravy – and either oatmeal, rice or chocolate gravy (MY personal favorite). I remember her coming home during the day and peeling apples and then when she’d get off work in the evening, and once supper was over, she’d stay up late making pie crusts and putting together fresh apple, peach and cherry pies for the freezer. We always had a pie that could be popped in the oven for a dessert if she didn’t have time to make something right away. My dad wanted bread and dessert when he sat down for supper, so we always had both. The bread was either cornbread, biscuits or sourdough – homemade, always. I can’t say I’ve always been able to do that, but my family never went hungry. I know from experience that the “if you can read, you can cook” rule doesn’t
2017 Ozark County Cookin'…Page 55
always hold true. I learned that the first time I tried to make homemade frosting. I wanted to surprise Mother and Daddy with a new cake recipe, but I had never actually made frosting, and that day, the frosting just kept turning out like water. I bet I dumped out three or four batches before I decided to call Mother at the post office and ask what I was doing wrong. She had me read the ingredients to her ,and we went over everything. And then she asked, “What kind of sugar are you using?” When I told her, “Well, sugar sugar,” she laughed and said, “Well, that could be the problem. You have to use powdered sugar.” That recipe did NOT say anything about powdered sugar anywhere! Then Mother said, “Trial and error, trial and error.” I’ll never forget that. Mother and I still laugh about it today. When I turned 13, my good friend Caren Daugherty and her mother, the late Carolyn Daugherty, gave me my very own Betty Crocker cookbook as a gift. They had gone through the book and made notes on different recipes they thought I would enjoy cooking. I have made many of those recipes over the years, and that cookbook is still one of the most treasured things I have today. “ Lyndell is known by many folks around town for her famous sugar cookies. I don’t even attempt to make them anymore because they never turn out like her Mother’s. They’re just those “melt in your mouth” kind of goodness, and they are packed with lots of REAL butter – which Mother says is a requirement. “REAL butter is the secret,” she says. She tells a story about how she used to take them to Leo and Johnalee Suter at the trucking office. Leo loved those cookies. Mother told him one day she was going to have to slack off on making so many of them because butter was getting so stinking expensive and it took quite a bit of butter to make a big batch. Leo told her, “Lyndell, you keep making
those cookies and bringing them down here! I’ll make sure you don’t run out of butter.” Baking is one of my favorite things to do. I always have something sitting around that I’ve baked: cookies, brownies, bread, cake or pies. I’m sure we don’t need all that stuff, but that’s just how I was raised. It seems there are always a few extra people sitting around the table at our house, but I don’t mind because they are all family, as far as I’m concerned. My husband, Bryan, and I enjoy hosting Sunday night supper almost every week. I never know if I’m expecting five people or 15, but I know someone will be here, and I plan on feeding them. Baking is my favorite, but they seem to like most anything I put out there. My sons are usually there, and they take over the grill. I always figured they needed to know how to cook too. My daughter, Kristin Solomko, who now lives in California with her family, inherited the family talent as well. She started cooking when she was very young. “She always liked to help me cook, and then I kind of turned her loose on her own, like Mother did me. I was in the milk barn a lot and doing outside chores, so Kristin was actually preparing full meals when she was pretty young. It was nice to walk in from the milk barn and have a hot meal on the table waiting for us. And it appears that the talent just keeps being handed down. Kristin’s daughters, Stella, 4, and Lillian, 3, also love to cook. They put on their little aprons and are ready to go to work. When I visited them during Halloween, we made “spooky treats.” There’s nothing like spending time with family in the kitchen, and nothing that can take those memories away from us. And, now that I think about it, I don’t really look at cooking as a talent. I think of it as a way of spreading love to others. Four generations of spreading love through food: read, cook and spread the love.
2017 ozark county COOKIN’ …page 56
ozark county times, Gainesville, mo
Beverages
Stella Luna’s Russian Tea
By Mary Ruth Luna Sparks I think my mother got this recipe while she was in college at what used to be SMS. She wrote it inside her old Better Homes & Gardens cookbook (see photo). It’s a recipe my children and grandchildren have especially loved. The spicy syrup makes the whole house smell good, especially on a cold wintry day. My kids used to eat the candied fruit that came out of the syrup mixture. My three grandsons (now in their 20s and 30s) have the recipe memorized so they can make it for themselves and their family and friends. My two granddaughters have made it several times with me. They often asked me to make it if they were coming to visit in the winter. I bought a large plastic pitcher so they could take what’s left over home with them. I feel certain my mother frequently served this when she had guests. I remember her making it and taking it to Joe Luna’s house after Helen Marie died on Feb. 25, 1971. Helen’s brother, Rex Ebrite, told us when the “pot” got low, they added some orange juice to it, and it was still delicious. Bring to a boil 1 qt. water and 2 cups of sugar. Add to syrup: 12 whole cloves 12 whole allspice 2 sticks cinnamon 2 lemons sliced 2 oranges sliced. Simmer 30 minutes. Make 1 qt tea. Add 1 small can of grapefruit juice and 1 large can of pineapple juice. Strain syrup mixtures and add tea and juice. Serve hot. Notes about the recipe: You can’t buy a small can of grapefruit juice anymore, so I buy bottled grapefruit juice and use about half the bottle in one batch and have some left over for the next. I just dip the spices and fruit out of the syrup with a strainer. Sometimes I substitute Splenda for half of the sugar.
ozark county times, Gainesville, mo
2017 Ozark County Cookin'…Page 57
Mr. P’s Hot Chocolate Pastor Ronnie Pinckney could always be found stirring his famous hot chocolate at the stove in the fellowship hall during winter potlucks at Frontier Baptist Church in Pontiac. He passed away two years ago, but Doris Pinckney Baten continues the tradition, and there’s still a big pot of hot chocolately goodness at church Christmas parties and holiday get-togethers. 3-4 cups of sugar (You decide how sweet you want it. Mr.P liked his hot chocolate pretty sweet, so he used all four cups.) 3-4 tablespoons of cocoa Dash of salt 1/2 cup water 1 gallon milk 2 teaspoons vanilla Stir together sugar, cocoa, salt and water. Bring to a boil. As soon as mixture comes to a boil, add milk and vanilla. Heat over medium-low heat until hot.
2017 ozark county COOKIN’ …page 58
ozark county times, Gainesville, mo
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