2015 Holiday Cookbook by AIM Media Indiana

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table of

contents Appetizers. . . . . . . . . . . . . 2 Breads and Breakfast. . . . . 4 Main Dishes. . . . . . . . . . . 10 Soups. . . . . . . . . . . . . . . . 20 Salads and Sides . . . . . . . 24 Desserts. . . . . . . . . . . . . . 32

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2015 COOKBOOK

Appetizers ROSEMARY FOCACCIA

GUACAMOLE

3 cups bread flour 1½ teaspoons kosher salt, divided 1 cup skim milk, heated to 115 F 1 package active dry yeast 1 tablespoon granulated sugar 1 teaspoon dried rosemary ¼ cup extra virgin olive oil, divided Generously spray a baking sheet with nonstick cooking spray; set aside.

1 medium ripe avocado, halved, seeded and peeled 4½ teaspoons lemon or lime juice 1 small tomato, seeded and finely chopped ¼ cup finely chopped onion 1 tablespoon finely chopped green chilies 1 garlic clove, minced ¼ teaspoon salt, optional Tortilla chips In a large bowl, mash avocado with lemon juice. Stir in tomato, onion, chilies, garlic and salt. Cover; chill. Serve with tortilla chips. Yield: about 1½ cups. Kammy Simonton, Columbus

In a food processor fitted with a metal blade, combine 3 cups flour and 1 teaspoon of kosher salt. Process until combined, about 5 seconds. In a 2-cup measure, stir together milk, yeast, sugar and dried rosemary. Whisk in 3 tablespoons olive oil. With food processor running, slowly pour milk mixture in a stream through feed tube until dough forms. On a lightly floured surface, knead dough by hand until smooth and elastic. Spray a large bowl with nonstick cooking spray; place dough in bowl and turn to coat. Cover with a damp cloth and let rise in a warm place for 20 minutes. Preheat oven to 400 F. Punch down dough and stretch into a ¼-inch-thick rectangle. Place on prepared baking sheet. Evenly prick surface with a fork and make small indentations with your fingers. Brush on remaining 1 tablespoon olive oil. Sprinkle with the remaining ½ teaspoon kosher salt. Bake for 25 minutes or until golden brown. Cool briefly on a wire rack. Serve warm. Makes 15 servings (1 square each). Sherry Fisher, Seymour

DEVILED HAM DIP 2 cans deviled ham 1 3-ounce package cream cheese, softened ¼ cup chili sauce ¼ cup ketchup 2 tablespoons horseradish 1 teaspoon Worcestershire sauce 1 tablespoon mustard 1 tablespoon mayonnaise Mary Ann Bolin, Nashville

CHEESE DIP 1 8-ounce cream cheese 1 jar Old English Cheese Spread Garlic salt to taste (can add onion salt if desired) Mix all together and spread on crackers. Barbara Morey, Seymour

2015 COOKBOOK

Appetizers DEVILED EGG TOASTS WITH COUNTRY HAM BITS

cooking spray. Bake for 25 to 30 minutes, or until dried and crisp.

Want to get a jump on this? The toasts can be prepped up to a week ahead and stored in an airtight container. The egg mixture can be made up to 2 days ahead, then refrigerated. If refrigerated, let the egg mixture come to room temperature before piping. Servings: 8 Half a baguette (8 to 9 ounces) 1 dozen large eggs 1/3 cup mayonnaise 5 tablespoons unsalted butter, softened ¼ cup Dijon mustard Zest of ½ lemon 1 teaspoon lemon juice Pinch garlic powder Hot sauce, to taste Kosher salt ½ cup chopped crisped country ham, proscuitto or thick-cut bacon, to garnish Heat the oven to 250 F. Mist a rimmed baking sheet with cooking spray. To prepare the melba toasts, slice the baguette into thin rounds. Arrange the rounds in a single layer on the prepared baking sheet, then mist the tops with

Meanwhile, to prepare the deviled egg topping, place the eggs in a large saucepan. Add enough cool water to cover by 2 inches. Set the pan over medium-high heat and bring to a boil. As soon as the water boils, cover the pan, turn off the heat and let sit for 12 minutes. After 12 minutes, drain the eggs and run under cold water until the eggs are cool to the touch. Let sit another 10 minutes. Peel the eggs. You don’t need to worry about keeping the egg whites intact. Cut each egg in half lengthwise and remove the yolks. Set 4 whites aside on a platter and reserve the rest for another use. Place all 12 yolks and the 4 reserved whites in a food processor. Pulse several times to chop. Add the mayonnaise, butter, mustard, lemon zest and juice, garlic powder and hot sauce. Pulse until smooth. Taste, then season with salt. Spoon the mixture into a pastry bag or quart-size plastic bag. Snip off one corner of the bag, then squeeze to pipe some of the egg mixture onto each of the melba toasts. Top with pieces of country ham, prosciutto or bacon. — Associated Press

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Breads and Breakfast POTATO, CHEESE, ONION AND BACON QUICHE Crust: 1½ cups all purpose flour ½ teaspoon salt ¼ teaspoon baking powder ¼ to 1/3 cup vegetable oil 3 to 4 tablespoons water or milk Filling: 2 to 3 small baked potatoes, cooled and cubed small 1 small to medium-sized onion, diced 1 cup shredded cheese, cheddar, mozzarella or Monterey Jack ¼ cup grated Parmesan cheese 5 slices bacon, diced 4 large eggs 1 cup milk ¾ teaspoon salt ¼ teaspoon black pepper Preheat oven to 425 F. In a medium bowl, whisk together the flour, salt and baking powder. In a separate small bowl, whisk together the oil and milk, then pour into the dry ingredients. Stir with a fork until dough is moistened. Pat the dough out into the bottom and up the sides of a deep dish, 9-inch pie plate. Prick the bottom with a fork and bake for 5 minutes. Allow to cool.

Turn oven down to 350 F. Saute the bacon until nearly crisp, remove most of the grease and add the onions. Saute until they are soft. Add the potatoes, stir to combine and pour onto the bottom crust. Cover with the shredded cheese and Parmesan. In another bowl, whisk the eggs, milk, salt and pepper. Slowly pour this over the potatoes and cheese. Bake 40 to 60 minutes until the middle is set. A knife will come out clean when done. Let sit 10 minutes before slicing. Yvonne Selig, Scipio

BREAKFAST CASSEROLE 1 pound sliced bacon, diced 1 medium sweet onion, chopped 6 eggs, lightly beaten 4 cups frozen shredded hash brown potatoes, thawed 2 cups (8 ounces) shredded cheddar cheese 1½ cups (12 ounces) small-curd cottage cheese 1¼ cups shredded Swiss cheese In a large skillet, cook bacon until almost crisp and then fry onion in same pan; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased

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2015 COOKBOOK

Breads and Breakfast 9-by-13-by-2-inch baking dish. Bake, uncovered, at 350 F for 35 to 40 minutes or until set and bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings. Carol Boyer, Seymour

ZUCCHINI QUICHE 4 cups sliced zucchini ½ cup butter ½ cup chopped onion 1 teaspoon salt ½ teaspoon pepper ½ teaspoon celery flakes or salt ½ teaspoon sweet basil ½ teaspoon oregano ½ teaspoon garlic powder 2 eggs 8 ounces shredded mozzarella or Swiss cheese 1 tube crescent rolls or frozen pie crust Mushrooms (optional) In skillet melt butter, add onion and zucchini. Cook until tender. Add all seasonings. In 9- or 10-inch pie pan, place rolls to form crust. In bowl mix cheese and eggs. Add cooked zucchini and pour into pie pan. Bake at 350 F for 20 minutes. Vickie Mueller, Columbus

BREAKFAST BUNDT CAKE 1 package yellow cake mix 1 package butterscotch instant pudding mix ¾ cup oil ¾ cup water 1 teaspoon vanilla 1 teaspoon butter flavoring 4 eggs ½ cup walnuts or pecans 2 teaspoons cinnamon plus 1 cup sugar Glaze: 1 cup powdered sugar 3 tablespoons milk ½ teaspoon butter flavoring ½ teaspoon vanilla Blend mixes and add oil, water and flavorings. Beat at average speed until wellblended. Add eggs, one at a time, beating after each addition. Turn mixer to highest speed and beat 6 to 8 minutes. Grease pan (Bundt or tube). Spread 1/3 of nuts on bottom of pan. Pour on 1/3 of batter, then ½ sugar-cinnamon mixture. Alternate nuts, batter and sugar-cinnamon mixture, ending with batter. Bake at 350 F for 45 to 60 minutes. Set pan on rack to cool for 8 minutes. Turn out on plate and glaze while warm. Laverne Casey, North Vernon

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Breads and Breakfast 7-UP BISCUITS 2 cups baking mix (like Bisquick), plus more ¼ to ½ cup sour cream or Greek yogurt ¼ to ½ cup 7-Up (or other clear, carbonated soda. Diet soda does work, too.) ¼ cup butter 1½ teaspoons sugar ½ teaspoon salt Preheat oven to 425 F. In a medium-sized bowl, mix the baking mix, salt and sugar. Starting with ¼ cup sour cream, cut this into the baking mix and add more if very dry. Add the 7-Up, using ¼ cup. This can make a very soft dough. Add either more dry mix or 7-Up to make a dough you can work with. Place the butter in a 9-by9 square pan and put in oven for butter to melt. Remove the dough from bowl and knead a little on a counter sprinkled with additional baking mix. Remove pan from oven. Pat out thinly enough to cut 9 biscuits. Place the cut biscuits into the pan and bake for 12 minutes until golden brown. Watch carefully to not overbake them. Yvonne Selig, Scipio

MAKE-AHEAD BREAKFAST BURRITOS 1 pound bulk sausage ½ of 20-ounce bag shredded hash brown potatoes ½ of 10-ounce bag fresh spinach leaves, sliced 1 dozen eggs, beaten 16 ounces shredded Colby Jack cheese 1 teaspoon seasoned salt 2 packages 8-inch flour tortillas (10 count) 16-ounce jar salsa 20 squares parchment paper 20 squares aluminum foil Brown sausage over medium heat in large nonstick pot. Add potatoes and cook until tender, stirring occasionally. Add beaten eggs and seasoned salt and cook until done. Add sliced spinach and cook until wilted. Stir thoroughly and set aside to cool a bit. Lay out 10 squares of foil. Top with 10 squares of parchment. Put 1 tortilla on top of each. Put about ¾ cup of sausage mix in center of tortilla. Top with a scant ¼ cup shredded cheese. Fold tortilla around mix, envelope style. Wrap parchment around tortilla, envelope

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Breads and Breakfast style. Wrap foil around parchment, again envelope style. Refrigerate for up to one week. Freeze in plastic bag for up to 3 months. To cook from refrigerated state: Remove from foil. Microwave at 80 percent for 1 minute 15 seconds. From frozen state: Remove from foil. Microwave at 90 percent for 2 minutes. Serve with salsa as desired. Martha Butler, Columbus

BLUEBERRY TEA BREAD 2 cups bread flour 1 cup sugar 1 tablespoon baking powder ¼ teaspoon salt 2 eggs 1 cup milk 3 tablespoons vegetable oil 1 teaspoon orange peel 1 cup blueberries Combine liquid ingredients. Add dry ingredients. Add berries. Sprinkle with baking sugar. Bake at 350 F for 1 hour. Vickie Mueller, Columbus

CLASSIC FRENCH BOULE 3½ cups + 1 tablespoon all-purpose flour 1½ teaspoons salt 1¼ teaspoons yeast 1¼ cups lukewarm water 2 tablespoons yellow cornmeal In a large bowl, stir together 3½ cups flour, salt and yeast. Stir in water until completely combined. Loosely cover with plastic wrap and let rise at room temperature for 2 to 3 hours or until dough has doubled in size and surface is covered with large bubbles. Refrigerate for at least 3 hours, or preferably overnight. Place a Dutch oven on the lower-middle oven rack and preheat the oven to 425 F. On a well-floured work surface and with well-floured hands, shape dough into a 6-inch-round ball. Sprinkle cornmeal in the bottom of the Dutch oven. Carefully transfer dough ball to the Dutch oven, seam side down, and sprinkle the top with remaining flour. With a sharp knife, make 2 to 3 shallow slashes in top of loaf. Immediately place the lid on top of the Dutch oven.

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Breads and Breakfast Bake for 40 minutes and then remove the lid. Continue to bake for about 20 more minutes or until crust is a deep golden brown and a thermometer inserted into the middle of the loaf registers about 210 F. Cool for 30 minutes in the Dutch oven with the lid off. Carefully transfer loaf to a cooling rack to cool completely. Cut into slices and serve. Kammy Simonton, Columbus

SAVORY QUICK BREAD Makes 1 loaf or 12 muffins 2 cups all-purpose flour ¼ cup cornmeal 2½ teaspoons baking powder 1 teaspoon salt 2 tablespoons sugar 1 cup sour cream 3 tablespoons melted butter 2 eggs 1 cup cooked, mashed potato (unseasoned) Mix-ins (see below) Heat the oven to 350 F. Coat a loaf or muffin pan with cooking spray.

the mix-ins of your choice. Add the potatosour cream mixture to the flour mixture and mix just until combined. For a loaf, spread the batter (it will be thick) into the prepared pan. Cook until a wooden skewer inserted at the center comes out clean, about 50 to 60 minutes. For muffins, spoon the batter into the prepared tins and bake for 18 to 20 minutes. Allow to cool for 10 minutes in the pan, then turn out onto a cooling rack. Allow the loaf to cool fully before cutting. Flavors: — Southwestern: ½ cup diced cooked bacon, ¼ cup cooked diced green pepper, ½ cup cooked diced onion, 1 tablespoon diced jalapeno — Olive-herb: ¾ cup chopped olives, ½ cup grated Parmesan, 2 tablespoons chopped capers, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary

In a large bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. In another bowl, mix together the sour cream, butter, eggs, mashed potato and

— Blue cheese walnut: ¼ cup diced roasted red pepper, ½ cup toasted chopped walnuts, ½ cup crumbled blue cheese, ½ teaspoon ground black pepper — Associated Press

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2015 COOKBOOK

Breads and Breakfast SWEET QUICK BREAD

cooling rack. Allow the loaf to cool fully before cutting.

Makes 1 loaf or 12 muffins ½ cup vegetable oil 1¼ cups sugar 2 eggs 1 cup applesauce (or see cinnamonpumpkin note in mix-ins below) ½ cup water 1 teaspoon vanilla extract 2 cups all-purpose flour ¼ teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt Mix-ins (see below) Heat the oven to 350 F. Coat a loaf or muffin pan with cooking spray.

Flavors: — Cinnamon-pumpkin: Substitute pumpkin puree for the applesauce. Add 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ½ cup crushed toffee chips and ½ cup chopped toasted pecans — Lemon-blueberry: zest and juice of 2 lemons and 1 cup frozen wild blueberries — Chocolate cherry orange: zest of 2 oranges, ½ cup mini chocolate chips, ¾ cup dried cherries — Associated Press

In a large bowl, whisk together the oil, sugar, eggs, applesauce, water and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, salt and the mix-ins of your choice. Gently stir the flour mixture into the applesauce mixture just until combined. For a loaf, spread the batter into the prepared pan. Cook until a wooden skewer inserted at the center comes out clean, about 50 to 60 minutes. For muffins, spoon the batter into the prepared tins and bake for 18 to 20 minutes. Allow to cool for 10 minutes in the pan, then turn out onto a

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Main Dishes SOY AND GARLIC MARINATED PORK CHOPS 4 boneless or bone-in pork chops 6 garlic cloves 3 tablespoons sugar 1 cup soy sauce 2 tablespoons honey 1 teaspoon kosher salt ½ teaspoon fresh black pepper Combine the garlic and sugar in a food processor until a paste is formed. Add the soy, honey, salt and pepper; combine thoroughly with the food processor. Place the pork chops in a glass dish, pour on the marinade, cover with plastic wrap and place in the refrigerator for at least one hour. Turn over chops at least once while marinating. Remove chops from marinade and grill. Kammy Simonton, Columbus

VENISON GOULASH 2 pounds venison cut into 1-inch cubes 2 tablespoons bacon grease ¼ cup flour 1 medium onion, sliced thin 1 clove garlic, minced 1 tablespoon tomato paste (I used 1 small can)

1 red bell pepper, chopped 3 heaping teaspoons paprika 1 teaspoon pepper 1 teaspoon salt ¼ teaspoon marjoram ¼ teaspoon thyme 1 cup red wine 1 cup water 1 cup sour cream 2 tablespoons lemon juice Cooked noodles In a heavy skillet or Dutch oven, heat the bacon grease over low heat. Add to it the floured venison cubes and slowly brown the meat. Lower the heat and add the onions, garlic, tomato paste and red pepper. Cook a couple of minutes and add the paprika, salt, pepper, spices, wine, water and lemon juice. Cover and simmer or bake in the oven at 325 F for 1½ hours. Add more water if necessary if it starts to get too thick and stick. Once tender, remove from heat and stir in the sour cream. Serve over the cooked noodles of your choice if desired. Reheat leftovers slowly on low to serve again. Yvonne Selig, Scipio

2015 COOKBOOK

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Main Dishes TURKEY TETRAZZINI

ITALIAN CHICKEN

1 12-ounce package Reames home-style frozen egg noodles 1 10-ounce can cream of mushroom soup ½ cup milk ½ cup water 2 cups shredded cheddar cheese 1½ cups turkey, cooked and cubed 1½ cups frozen mixed peas and carrots, thawed 2 tablespoons pimiento 2 tablespoons Parmesan cheese ¼ cup seasoned bread crumbs 2 tablespoons snipped parsley Cook noodles uncovered in boiling water for 20 minutes, stirring occasionally. Drain. Combine soup, milk, water and cheddar cheese in 3-quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot. Stir in cooked noodles, turkey, peas, carrots and pimiento. Spoon mixture into greased 11-by-7-inch pan. Combine crumbs, Parmesan cheese and parsley. Sprinkle over top. Bake uncovered at 375 F for 30 minutes or until hot. Serves 6. Laverne Casey, North Vernon

4 to 5 chicken breasts 1 8-ounce bottle regular Italian dressing 2 teaspoons lime juice 4 teaspoons honey Pour all into skillet on medium high, then medium low. Simmer until liquid is gone. Mary Ann Bolin, Nashville

SALMON ROLL ¼ cup finely chopped onion ¼ cup finely chopped celery 1 tablespoon butter 1 can (10½ ounces) cream of celery soup 1 can (14½ ounces) cleaned and boned salmon 2 cups biscuit mix ½ cup yellow cornmeal 2 tablespoons snipped parsley ¼ cup milk 2 tablespoons chopped dill pickle Cook onion and celery in butter until tender. Add ½ cup soup and dash of pepper. Stir in salmon; set aside. Blend biscuit mix, cornmeal and parsley with ¾ cup water. Stir until dough follows fork around bowl. On floured surface, knead dough 10 to 12 times. Roll or pat to a 12-by-8-inch rect-

2015 COOKBOOK

Main Dishes angle. Spread salmon mixture over dough. Roll as for a jelly roll, starting at long end. Pinch ends to seal. Bake at 400 F for 20 to 25 minutes. Combine the remaining soup, milk and pickle. Heat through and serve over cut slices of roll. Serves 6 to 8. Helen Phillips, Greensburg

BEEF AND SAUSAGE LOAF ½ cup onion 2 tablespoons green pepper 2 tablespoons butter 2 eggs, beaten 1/3 cup tomato juice ½ cup oats 1 teaspoon salt ¼ teaspoon dry mustard 1½ pounds hamburger ½ pound sausage Cook onions and pepper in butter. Combine eggs with tomato juice, oats, salt and dry mustard. Add to onions and peppers. Add beef and sausage; mix well. Put in loaf pan and bake at 350 F for 1½ hours. Let stand several minutes before slicing. Serves 8. Laverne Casey, North Vernon

BEST EVER QUICHE 1 pie crust 3 Big Slice Swiss cheese slices, cut into quarters 6 slices ready-to-serve Canadian bacon, cut into bite-sized pieces 4 eggs ¾ cup milk 1 cup spinach (well drained) ¼ teaspoon basil ¼ cup green onion slices ¼ cup shredded sharp cheddar cheese 1 Roma tomato, thinly sliced Preheat oven to 400 F. Prepare pie crust, using 9-inch pie plate sprayed with cooking spray. Arrange Swiss cheese pieces evenly on bottom of pie crust; top with Canadian bacon. Beat eggs, milk and basil with wire whisk until well blended, add spinach; pour into crust. Sprinkle with onions and shredded cheese; top with tomato slices. Bake 15 minutes. Reduce heat to 350 F; continue baking 25 to 30 minutes or until center is set and top is lightly browned.

2015 COOKBOOK

Main Dishes Let stand 10 minutes before cutting into 6 wedges to serve. Eleanor McQueary, Columbus

ROASTED SQUASH, LEEK AND RICOTTA LASAGNA Roasted Butternut Squash Purée: 1-2 medium winter squashes (butternut, buttercup or kabocha), about 6 cups Olive oil Sea salt 8 fresh sage leaves, chopped, or 2 teaspoons dried ½ teaspoon ground nutmeg Freshly ground black pepper Half and half, as needed Leek-Ricotta Béchamel: 3 tablespoons butter 2 or 3 leeks, cleaned of all sand, from the white root, to the medium green end (discard darkest parts) 3 tablespoons all-purpose flour 1½ cups half and half 1 cup ricotta Sea salt Freshly ground white pepper Assembly: Olive oil Leek-Ricotta Béchamel 1 9-ounce box no-boil lasagna noodles

Roasted Butternut Squash Purée 1 pound mozzarella cheese, sliced (preferred) or grated (3-4 cups) Roasted Butternut Squash Purée: Preheat the oven to 400 F. Line a rimmed baking sheet with aluminum foil. Cut the squash in half (starting from the stem end, down) and scoop out the seeds. Brush both sides of the squash with olive oil. Place on foil-covered rimmed baking sheet, skin side up, and roast uncovered for 30 to 40 minutes. What you are looking for is for the skin to brown and blister slightly, and for the squash to be very soft. Remove from oven and allow to cool. When cool enough to handle, scoop the meat of the squash out with a spoon and place into the blender or food processor. (I used my Vitamix.) Purée just until smooth and season to taste with salt and pepper. Add enough half and half to get a nice, thick, creamy consistency, about 2 tablespoons. Leek-Ricotta Béchamel: In a 3-quart saucepan, over medium heat, melt the butter and add the leeks. Sauté for about 7 minutes, stirring often, until the leeks soften and separate. Sprinkle them with flour and stir rapidly, being sure that

2015 COOKBOOK

Main Dishes all leeks are coated, and giving the flour a chance to cook for about a minute. Pour in the half and half and keep stirring. Soon, the sauce will bubble and thicken. Add the ricotta and stir well. Season with salt and white pepper. The sauce will be rich tasting and slightly sweet, from the leeks. Assembly: Preheat the oven to 350 F. Pour a little olive oil to lightly coat the bottom of a 9-by-13inch lasagna pan. Cover the bottom of the dish with ¼ of the béchamel sauce. Place a layer of lasagna noodles over that. Spread ½ of the butternut squash purée over that. Spoon on another ¼ of the béchamel sauce. Add a second layer of lasagna noodles. Spread with the remaining ½ of the butternut squash purée, dot with another ¼ of the béchamel sauce and cover with the final layer of lasagna noodles. Cover those with the last ¼ of the béchamel sauce and layer the mozzarella cheese evenly on top. Cover with foil and bake for 30 to 40 minutes. (This will help steam those unboiled lasagna noodles.) Uncover for the last 10 minutes, to lightly brown the top. Serves 8. Amoret Heise, Columbus

CRANBERRY PORK CHOPS 4 pork chops, 1 inch thick ¾ cup sugar 2 cups fresh cranberries ¾ cup water Dredge pork chops in flour and brown. Put in slow cooker, cover and cook on low 6 to 8 hours or until tender. Serve with baked sweet potatoes. Laverne Casey, North Vernon

CROCK-POT PULLED CHICKEN 1½ pounds skinned and deboned chicken thighs (use dark meat here for most flavor) 1 tablespoon olive oil 1 cup ketchup ¼ cup dark brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon yellow mustard ¼ teaspoon cayenne ½ teaspoon garlic salt Brown chicken for four minutes on each side in one tablespoon of hot oil in a large skillet over medium-high heat. Remove from heat and place in a slow cooker. Combine ketchup and next six ingredients. Pour over chicken.

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2015 COOKBOOK

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Main Dishes Cover and cook on high for one hour. Reduce heat to low and cook five to six hours. Remove chicken from sauce and then shred it into a large bowl, using your hands. Stir shredded chicken into the sauce. Spoon mixture onto buns; serve with salad or coleslaw. Sherry Fisher, Seymour

JOHN WAYNE CASSEROLE 1 pound ground beef 1 package taco seasoning mix 1 cup sour cream 1½ cups shredded cheddar cheese 1 cup mayonnaise 1 cup onion, chopped 1 package biscuit mix 4 tomatoes, chopped 3 small green peppers, chopped 3 slices jalapeno peppers, minced 1 cup corn Spices – cumin, garlic powder, salt, chili powder Hot sauce Additional chopped tomatoes, lettuce and taco sauce Brown the ground beef and drain the fat. Mix in taco seasoning and corn and any added spices if you like it spicier. In a separate bowl, mix together the sour cream,

mayonnaise and some dashes of the hot sauce. Mix the biscuit mix according to the directions and press the dough into a 9-by-14 baking dish, pressing to ½-inch thick. Layer the beef and corn, onions, peppers, jalapenos and tomatoes. Spread the sour cream mixture over the top and cover with the shredded cheese. Bake 30 to 40 minutes until the edges are lightly browned. Cool slightly. Serve topped with the chopped tomatoes, lettuce and taco sauce to make a meal. Yvonne Selig, Scipio

CHICKEN NOODLE SCALLOP 1 can cream of chicken soup 1/3 cup milk ¼ teaspoon paprika ¼ cup onion ¼ cup buttered bread crumbs 1¾ cups peas 1½ cups noodles, cooked 1½ cups diced, cooked chicken Dash of pepper Bring soup and milk to boil; remove from heat and add peas, noodles, chicken, onion, paprika and pepper. Mix well and pour into 1½-quart casserole. Top with crumbs and bake at 350 F for 35 to 40 minutes. Serves 4. Laverne Casey, North Vernon

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Main Dishes FAMILY-SIZED CHICKEN POT PIE 2 crusts for a 9-by-13 baking dish: 3½ cups flour 1¼ cups shortening 2 teaspoons onion or garlic salt 15 tablespoons ice water Filling: 3 cups chicken, cooked and cubed 4 stalks celery, sliced 6½ ounces baby carrots, sliced 1 medium onion, diced 2 large potatoes, boiled and cubed; save the water 1 cup frozen peas, thawed 4 tablespoons margarine, divided 2 tablespoons flour Salt and pepper to taste In a large skillet, heat 2 tablespoons margarine. Saute the carrots, adding in the celery and onion. Once soft, set aside in a bowl with the potatoes, cubed chicken and peas. The amount should make about 10 cups total. In same skillet, heat the remaining margarine, add in the flour to make a roux, stirring in the potato water to thicken into a sauce. Turn off the heat and set to the side. Preheat oven to 425 F. Cut the shortening into the flour and salt. Add the water a few tablespoons at a time to make a workable pie crust dough. Divide roughly

in half. Roll the larger portion out and place in the baking dish. Set the other half to the side, covered so it does not dry out. Pour the chicken and vegetable mixture into the baking dish and cover with the sauce. Roll out the remaining dough and cover the baking dish contents. Flute edges together and cut some slits in the top to let the steam out. Bake for 45 to 60 minutes. The top will be lightly browned, and you will see some bubbling from the slits when it is done. Yvonne Selig, Scipio

HAM GLAZE ½ cup honey ½ cup brown sugar ½ cup orange juice 2 tablespoons lemon juice 1 tablespoon butter 1 tablespoon mustard Mix honey with brown sugar. Stir in orange juice and lemon juice (after simmering for a few minutes). Spread over baked ham about 30 minutes before end of baking time. Mary Ann Bolin, Nashville

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2015 COOKBOOK

Main Dishes EASY CHICKEN AND PASTA 1 pound skinless, boneless chicken breast, cut up 1 tablespoon oil 2¼ cups water 1 10 ¾-ounce can cream of chicken soup ½ teaspoon dried basil leaves, crushed 2 cups uncooked corkscrew pasta 2 cups frozen vegetables (broccoli, cauliflower, carrots) In skillet brown chicken in hot oil. Set aside. Add soup, water, basil and vegetables. Heat to a boil. Add uncooked pasta. Cook over medium heat for 10 minutes, stirring often. The pasta cooks in the soup. Add browned chicken. Cook 5 minutes or until pasta is done. Stir often. Serves 4. Laverne Casey, North Vernon

CHICKEN ENCHILADAS 2 cups cooked chicken, diced 1 can cream of chicken soup 1 4-ounce can diced green chilies 1 can white beans, drained 16 ounces sour cream 1 medium onion, diced 2 cups shredded cheddar cheese 2 cups shredded Monterey Jack cheese

1 20-ounce package, 8 count, flour tortillas Garlic powder, cumin, chili powder, cilantro added to taste Cooking spray Large baking dish (bigger than a 9-by-13) Heat oven to 350 F. In a small pan, heat the soup and sour cream over low heat. In a skillet, saute the onion until nearly soft. Add in green chilies, white beans, chicken, 1 cup of each of the cheeses, spices of your choice (I just shake some in) and ¼ cup of the soup mixture. Stir to combine. Remove from heat. Spray the baking dish well. Spoon ½ of the soup mixture into the bottom of the baking dish. Fill the 8 tortillas. Roll and place seam side down in the baking dish. Add remaining soup mix on top. Bake 20 minutes. Remove from oven and add remaining cheese and bake 20 minutes more. Chopped lettuce and tomatoes are good served on top. Yvonne Selig, Scipio

TACO PIE 1 pound ground beef ½ cup chopped onion 1 envelope taco seasoning 1 small can green chilies 1¼ cups milk ¾ cup Bisquick

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2015 COOKBOOK

Main Dishes 3 eggs 2 tomatoes 1 cup shredded cheddar cheese Mix beef and onions. Cook until brown. Add taco seasoning. Spread in greased pie pan. Sprinkle chilies over meat. Beat eggs, milk and Bisquick in blender for 1 minute. Pour over meat in pan. Bake 25 minutes at 400 F. Add chopped tomatoes and cheese. Bake 5 minutes more. Add lettuce, sour cream and cheese. Mary Ann Bolin, Nashville

K.C. MEAT LOAF 1½ pounds hamburger 1½ cups tomato juice ¾ cup uncooked oatmeal 2 eggs ¼ cup chopped onion Salt and pepper to taste 1 cup ketchup 10 square crackers, crushed Combine all ingredients and put into two 5-by-9-inch glass meat loaf pans. Cook at 350 F for 1 hour and 25 minutes or until done. Ten minutes before they’re done, add ketchup to top of meat loaves and spread all over. Then put back in oven for the rest of the time. Makes 2 meat loaves. Karen Carroll, Hartsville

Budweiser B.B.Q., BaconWrapped Angus Beef Tips 1½ pounds Black Angus strip 12 slices Applewood smoked bacon 1 bottle Budweiser B.B.Q. Sauce 12 wood skewers, 4-5 inches long Soak skewers overnight in Budweiser beer. Cut Angus strip into 12 equal pieces, about a 2-by-2-inch cube. Wrap each cube with a slice of bacon and skewer individually. Cook on a medium open flame; baste with Budweiser B.B.Q. Sauce while cooking. Cook until bacon gets crispy on the outside. Serves 4. Bartholomew County Beverage

OLD-FASHIONED BEEF STEW (SLOW COOKER) 2 pounds beef stew meat 1 tablespoon Worcestershire sauce 1 onion, diced 1 bay leaf 1 teaspoon sugar 6 carrots 7 potatoes 1½ cups frozen peas ½ cup flour 2 tablespoons oil 1 beef bouillon cube

2015 COOKBOOK

Main Dishes ¼ teaspoon salt 1 cup celery 4 cups water Turn meat in seasoning and brown in oil. Put in slow cooker and add bay leaf, Worcestershire sauce, bouillon cube, sugar, salt and pepper, and vegetables. Pour water over all. Cover and cook 8 to 10 hours. Turn control on high, thicken with flour leftover from coating dissolved in about ¼ cup water. Cover and cook on high 10 to 15 minutes or until slightly thickened. Serves 6. Laverne Casey, North Vernon

Stella Braised Salmon with Cream Sauce 1 pound fresh salmon filet, cut in half 1 cup chicken stock ½ cup Stella Artois 1 bay leaf ¼ teaspoon thyme ¼ cup heavy cream 4 tablespoons chives, small dice Preheat oven to 375 F. Place salmon filets in a glass baking dish. Pour the chicken stock and beer over the salmon and bake for about 20 minutes. Do not overcook. Remove the salmon from the baking dish, set aside and keep warm.

CHICKEN HASH 3 cups cooked chicken 2 small onions 2 small potatoes 2 large carrots ½ teaspoon poultry seasoning 2 eggs 1 teaspoon salt 3 tablespoons parsley 1½ cups chicken gravy Chop up chicken and vegetables, mix well with remaining ingredients. Put in slow cooker. Cook on low 8 to 10 hours. Laverne Casey, North Vernon

Pour liquid from the dish into a saucepan. Add the bay leaf and thyme. Reduce the liquid by ¼. Remove bay leaf and add the cream and chives. Reduce heat and simmer until the sauce thickens. Pour over the hot salmon. Serves 2. Bartholomew County Beverage

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2015 COOKBOOK

Soups CURRIED BUTTERNUT SQUASH SOUP 1 medium onion, chopped (about ½ cup) 3 tablespoons butter 2 teaspoons curry powder (can use red curry) 2 teaspoons ginger (can use fresh ginger) ½ teaspoon salt 1 14-ounce can chicken broth 1¼ cups water 1½ pounds butternut squash, peeled, seeded, cut in 1-inch cubes (about 4 cups) 1 14-ounce can unsweetened coconut milk ½ cup half-and-half or light cream 1/3 cup chopped fresh cilantro (optional) In a large saucepan cook onion in hot butter over medium heat 10 minutes or until tender and translucent. Stir in curry powder, ginger and salt. Cook 30 seconds more. Stir in chicken broth and water; bring to boiling. Add squash. Return to boiling; reduce heat. Simmer covered, 40 minutes or until squash is tender. Cool soup slightly. Transfer half of soup at a time to a blender or food processor. Blend until smooth. Return all of soup to a saucepan.

Stir in coconut milk, half-and-half and chopped cilantro. Heat through. Top with a little fresh cilantro if desired. Makes 6 side dish servings. Anita Niceley, Columbus

GRANDMA’S SECRET CHUNKY POTATO SOUP 3 medium red or white potatoes 2 cups water 1 small onion 3 tablespoons butter 3 tablespoons all-purpose flour Crushed red pepper flakes Ground black pepper 3 cups milk ½ teaspoon sugar 1 cup shredded cheddar cheese 1 cup cubed cooked ham Peel potatoes and cut into 1-inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water if necessary, and set aside. Peel and finely chop onions. Melt butter in saucepan over medium heat. Add onions. Cook, stirring frequently, until onions are translucent and tender, but not brown. Add flour to saucepan, season with pepper

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Soups flakes and black pepper to taste. Cook 3 to 4 minutes. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham and simmer over low heat for 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator. Louise Lindsey, Columbus

CROCK-POT CHICKEN VEGETABLE SOUP 3 boneless chicken breasts, diced 3 cups potatoes 1 1/3 cups carrots 1 cup onion 1 cup celery 1 teaspoon browning sauce (optional) 4 cups water 2 chicken bouillon cubes 1 teaspoon salt ¼ teaspoon dried thyme Combine all ingredients and put in slow cooker. Mix well. Cover and cook 8 to 10 hours. Serves 8. Laverne Casey, North Vernon

TACO SOUP 1½ pounds ground beef ½ cup chopped onion 1 28-ounce can whole tomatoes with juice 1 14-ounce can kidney beans with juice 1 17-ounce can corn with juice 1 8-ounce can tomato sauce 1 package taco seasoning 1 to 2 cups water Salt and pepper to taste 1 cup shredded cheddar cheese 1 bag corn chips Cook hamburger and onion together, then drain. Add mixture to big kettle. Add whole tomatoes, kidney beans, corn, tomato sauce, taco seasoning and water. Stir and let simmer for 15 to 30 minutes or until hot. Put in bowls and add shredded cheese and corn chips on top. Karen Carroll, Hartsville

WHITE CHICKEN CHILI 2 14.5-ounce cans white beans 1 tablespoon canola oil 1 medium jalapeno pepper, minced 1 large green bell pepper 1 large onion, chopped 4 garlic cloves, minced Kosher salt and freshly ground black pep-

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Soups per, to taste 1 tablespoon cumin 1Â˝ teaspoons ground coriander 1 tablespoon chili powder 4 cups chicken broth 2 limes, juiced, plus lime wedges, for serving 1 rotisserie chicken, skin removed and meat shredded Âź cup chopped cilantro leaves Sour cream, for topping Tortilla chips, coarsely crushed, for topping Drain and rinse the canned white beans. In a medium bowl, mash half the beans with a potato masher until chunky. Reserve the beans until needed. Add canola oil to a large Dutch oven and heat over medium-high heat. Add the peppers, onions and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt and pepper. Add the cumin, coriander and chili powder and continue to saute for 1 minute to toast the spices. Stir in the chicken stock and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes. After 20 minutes of simmering, taste for seasoning and adjust if necessary. Stir in

shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve in individual bowls topped with a dollop of sour cream, crushed tortilla chips and lime wedges (if desired). Anita Niceley, Columbus

Michelob Amber Bock Sweet Potato Chowder 2 quarts chicken stock, strong flavor 2 onions, small dice 1 teaspoon kosher salt 1 pound smoked pepper bacon, cooked and crumbled 24 ounces Michelob Amber Bock 2 pounds canned sweet potatoes 2 pounds diced roasted maple sweet potatoes In a medium pot on medium heat combine the chicken stock, onions and canned sweet potatoes. Let this cook for about 30 minutes; stir frequently. Turn down heat to a low simmer. With a large spoon or wire whisk, break up the pieces of sweet potato in the soup and try to get it as smooth as possible. Add the salt, beer and crumbled bacon. Let cook for another 30 minutes; stir frequently.

2015 COOKBOOK

Soups Add the roasted maple sweet potatoes; let cook about 15 more minutes. If the chowder is too thick, you may add more beer. If you add more beer, let the chowder cook 10 more minutes and serve. Bartholomew County Beverage

VEGGIE CHILI Makes: 8 to 10 servings Adapted from Epicurious.com. 2 tablespoons olive oil 2 onions, chopped 1 jalapeno, chopped 3½ cups butternut squash, cut into 2-inch pieces 3 cloves garlic, minced 1 can cannellini beans, drained, rinsed 2 cans black beans, drained, rinsed 2 cups vegetable broth or water 1 can tomatoes with green chilies 2 large poblano chilies, roasted, diced 2 teaspoons cumin 1 teaspoon oregano 1 tablespoon chili powder ½ teaspoon salt Freshly ground pepper 6 leaves kale, sliced in ribbons 6 leaves Swiss chard, sliced in ribbons 3 tablespoons fresh lime juice Fresh cilantro, chopped

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Heat olive oil in a heavy, deep pot. Add onions and jalapeno; cook until softened. Add squash; cook until barely starting to soften, 8 minutes. Add garlic; cook 1 minute. Add beans, broth, tomatoes, poblanos, cumin, oregano, chili powder, salt and pepper to taste. Cook over low heat until squash is tender and flavors start to come together. Add greens and lime juice; cook until greens are wilted. Adjust seasoning; stir in fresh cilantro. Try it with: hot sauce, sour cream or Mexican crema. — Chicago Tribune (TNS)

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2015 COOKBOOK

Salads and Sides PASTA AND VEGGIE SALAD ½ head broccoli, diced ½ head cauliflower, diced ¼ pound bacon, fried, drained, chopped ½ cup onion, diced ½ cup green peas, thawed 2 heaping tablespoons sunflower seeds 1 pound rotini tri-color pasta, boiled, rinsed in cold water, and drained Dressing: ½ cup sugar 2 tablespoons dill weed ½ cup balsamic vinegar, or red wine vinegar, or rice wine vinegar ½ cup to 1½ cups mayonnaise Combine the salad ingredients, prepared as stated. Combine the dressing ingredients, using the lesser amount of mayonnaise, adding more if needed to make the salad creamy. Chill overnight and serve. To make it a salad for a meal, can add 1½ pounds marinated, grilled, diced chicken. Yvonne Selig, Scipio

MOM’S TURKEY STUFFING 1½ loaves bread (20 cups hard, cubed bread) Saute: ½ cup margarine in skillet

Cut-up giblets and liver of turkey ½ cup diced onion Pour 2 cups milk over cubed bread. Add 2 eggs, whipped, to bread. Add: 2 diced, peeled apples Salt and pepper Celery seed 1 tablespoon parsley Sauteed turkey, margarine and onion Mary Ann Bolin, Nashville

FROZEN FRUIT 1 6-ounce can concentrated orange juice (undiluted) 2 cups boiling water 2 cups sugar 1 20-ounce can sweetened crushed pineapple 2 diced bananas 1 large jar maraschino cherries (halved or chopped with juice included) Mix and freeze in individual cups and cover with plastic wrap before freezing. Set out about 45 minutes before serving. Kammy Simonton, Columbus

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2015 COOKBOOK

Salads and Sides BANANA SPLIT FLUFF SALAD 1 3.4-ounce box instant banana pudding 1 20-ounce can crushed pineapple (do not drain) 1 8-ounce container Cool Whip 1 to 1½ cups mini marshmallows ½ cup finely chopped walnuts + 3 tablespoons for garnish ½ cup mini chocolate chips 2 ripe bananas, sliced 1 10-ounce jar maraschino cherries, halved Stir together the pudding mix and pineapple until dissolved and thickened. Fold in Cool Whip. Gently stir in marshmallows, nuts, chocolate chips cherries and bananas. Refrigerate at least 1 hour to chill. Makes about 8 cups. Anita Niceley, Columbus

GERMAN STYLE RED CABBAGE 1 small head, thinly sliced, red cabbage 3-4 slices of bacon 1 large sliced red onion 2 apples, peeled and sliced ½ cup vinegar, red wine or balsamic ¼ cup brown sugar Salt and pepper to taste Pinches of spice choices: allspice, cloves,

caraway seed, cinnamon, bay leaf. Saute bacon until limp. Add cabbage, onion and apples slices. Toss to coat with bacon drippings. Cover and simmer until cabbage is limp. Add vinegar, sugar, salt, pepper and seasonings of choice. (I use all listed.) Cover and continue simmering. May need to add a bit more water. The longer it simmers the better the flavor. Great served with a pork roast and potatoes. Yvonne Selig, Scipio

DEVILED EGG ROLLS 6 hard cooked eggs, finely chopped 1 teaspoon minced onion 3 bacon strips, fried and crumbled ½ teaspoon salt ½ teaspoon pepper ½ teaspoon prepared mustard ¼ cup mayonnaise 1 cup (4 ounces) shredded cheddar cheese In a bowl mix first 7 ingredients until creamy. Form into 1-inch balls. Roll in cheese. Cover and refrigerate until serving. Makes 25 balls. Helen Phillips, Greensburg

2015 COOKBOOK

Salads and Sides PIMIENTO CHEESE CREAMED SPINACH 3 10-ounce packages frozen chopped spinach, thawed 2 tablespoons unsalted butter ½ medium yellow onion, finely chopped 3 garlic cloves, minced 4 ounces cream cheese, cut into small pieces and softened 1 cup milk 1 8-ounce container sour cream ¼ cup mayonnaise 1 tablespoon Dijon mustard 1 large egg, lightly beaten 1 4-ounce jar diced pimientos, drained and rinsed 2 cups (8 ounces) shredded sharp cheddar cheese, divided 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper ½ cup panko (Japanese bread crumbs) 2 tablespoons unsalted butter, melted Preheat oven to 350 F. Drain spinach well, pressing between paper towels. Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add onion and saute 5 minutes or until tender. Add garlic and saute 1 minute; remove from heat. Stir cream cheese into onion mixture until melted and well blended. Stir in

spinach, milk and next 3 ingredients. Stir together egg, drained pimientos and 1½ cups cheese. Stir egg mixture into spinach mixture. Spoon mixture into lightly greased (with cooking spray) ramekins or a 2-quart baking dish. Sprinkle with salt and pepper. Toss together panko, 2 tablespoons melted butter and remaining ½ cup cheddar cheese. Sprinkle over spinach mixture. Bake at 350 F for 50 minutes or until bubbly and golden. Serves 8. Mary Moffitt, Columbus

CORNBREAD SALAD 1 8.5-ounce package cornbread mix 1 envelope ranch dressing mix 1 cup sour cream 1 cup mayonnaise ½ cup green pepper, chopped ½ cup sweet red pepper, chopped ½ cup onion, diced 3 large tomatoes, chopped 1 16-ounce can pinto beans, drained and rinsed 2 cups corn, frozen or fresh 2 cups cheddar cheese, shredded 10 slices bacon, fried and crumbled Bake the cornbread mix according to the directions. Cool and cut into small cubes (or crumble.) Combine ranch dressing

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2015 COOKBOOK

Salads and Sides ZUCCHINI OVEN CHIPS

mix, sour cream and mayonnaise in a bowl. In another bowl, mix the peppers, onion, tomatoes, pinto beans and corn. In a 3-quart salad bowl or trifle bowl, add a layer of corn bread, a layer of vegetables, a layer of cheese, a layer of bacon and a layer of dressing. Repeat layers. Once complete, cover and store in the refrigerator until chilled. Yvonne Selig, Scipio

¼ cup dry bread crumbs 1 teaspoon paprika ¼ cup grated Parmesan cheese ¼ teaspoon seasoned salt ¼ teaspoon garlic powder 1/8 teaspoon ground black pepper ¼ cup milk 2½ cups sliced zucchini, thinner than ¼ inch (about 2 small) Cooking spray Preheat oven to 425 F. Combine the first 6 ingredients in a medium bowl with a fork. Place milk in a shallow bowl. Dip the slices in the milk then dredge in the bread crumb mixture. Place on a cookie sheet coated with cooking spray. Bake for 30 minutes or until browned and crispy.

MICROWAVED MASHED SWEET POTATOES 2 medium fresh sweet potatoes ¼ cup butter ½ cup brown sugar Wash and dry sweet potatoes. Poke skin with fork about every half inch all over. Wrap each potato in plastic wrap. Microwave one at a time for 7 minutes at full power, turning 90 degrees halfway through. Slip and peel skin from potatoes and cut into ½-inch slices. Add butter and brown sugar and mash with a spoon. Serve hot. Martha Butler, Columbus

They do shrink a lot, but are tasty. Yvonne Selig, Scipio

RICE CASSEROLE I double or triple amounts and make for many dinners at church. It is something I am always asked to make. It is a dish that goes with any meat, poultry, seafood, etc., and so easy to prepare.

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Salads and Sides 1 can cream of onion soup (can substitute mushroom, French onion, etc., if can’t find) 1 can beef broth 1 small can mushrooms with liquid 1 soup can full of regular raw white rice 1 stick butter Place ingredients in a 13-by-9-inch pan and top with stick of butter. Bake at 350 F for 40 to 60 minutes (must stir before serving). Alice Lange, Columbus

CREAMY POTATO SALAD WITH LEMON AND FRESH HERBS 3 pounds baby red potatoes 3 tablespoons unseasoned rice vinegar ¾ cup mayonnaise 3 medium green onions, thinly sliced 1 celery stalk, cut into 1/3-inch cubes ¼ cup chopped fresh parsley ¼ cup chopped fresh basil 2 tablespoons chopped fresh dill 1½ teaspoons finely grated lemon peel Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes. Cut potatoes into ¾-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle

with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt and pepper. Add all remaining ingredients; toss. Season with salt and pepper. Cover and chill. Can be made 8 hours ahead. Makes 8 servings. Sherry Fisher, Seymour

BABA GANOUSH (EGGPLANT HUMMUS) 3 eggplants, about 2 pounds 3 cloves garlic, crushed ¼ cup olive oil ¼ cup tahini 2 tablespoons lemon juice 1 teaspoon sea salt or more to taste 3 roasted, sweet red peppers from a jar, optional Using a broiler in your oven, place eggplant on a lined cookie sheet and roast, turning occasionally, until skin is charred and tender. Oven times vary so it could be from 15 minutes up to 1 hour. Remove from oven and cover with a damp paper towel to rest for 10 minutes. Cut eggplant in half and use a spoon to remove the inner flesh, placing it in a strainer so excess moisture can drip out. This takes a few minutes. Transfer eggplant to a food processor, making sure all of the charred outer skin

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2015 COOKBOOK

Salads and Sides has been removed. Add the garlic, olive oil, tahini, lemon juice, salt, and sweet red peppers if used. Pulse until smooth. Store in a closed container in the refrigerator. Can be served cold or at room temperature with pita pieces, crackers, or fresh veggies. Additional optional spices to add are cumin or cayenne pepper. Yvonne Selig, Scipio

TUNA SALAD 6 eggs 1 15-ounce can peas, drained 3 5-ounce cans tuna, drained Mayonnaise Onions, finely diced Combine peas, tuna and onions in bowl. Add eggs, finely chopped. Stir all ingredients together. Add mayonnaise. Karen Carroll, Hartsville

POTATO CASSEROLE 1 large package frozen hash browns 1 medium onion, chopped ¼ teaspoon salt 1 small carton sour cream 2 cans potato soup 1 can cream of celery soup Combine all ingredients in a large bowl. Put the mixture in a large greased baking

dish. Sprinkle with parsley and paprika. Bake at 300 F for 1½ hours. Laverne Casey, North Vernon

CHEESE RISOTTO 1 cup onion, chopped 1 cup celery, chopped 3 tablespoons margarine 1 cup uncooked rice 2 cups water 2 chicken bouillon cubes 1 4-ounce can sliced mushrooms, undrained ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon garlic powder 1½ cups shredded cheddar cheese Preheat oven to 350 F. In a saucepan, melt margarine and stir in the onion, celery and rice. Saute until the rice is lightly browned. Add the water, chicken bouillon cubes, mushrooms, salt, pepper and garlic. Bring to a boil and simmer for 5 minutes. Layer the rice mixture and 1 cup of cheese in a 1½-quart baking dish and bake 1 hour. Sprinkle the remaining cheese on top and bake a little longer until the cheese melts. Great as a side for chicken. Yvonne Selig, Scipio

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Salads and Sides NANA’S POTATO SALAD 14 potatoes 9 eggs Mt. Olive hamburger dill chip pickles Mayonnaise Make mashed potatoes. Add pickles, cut in half. Add finely chopped eggs. Add mayonnaise. Pour in a little pickle juice. Use a hand mixer to mix all together. Karen Carroll, Hartsville

GLAZED FRUIT SALAD 1 15-ounce can fruit cocktail, drained 1 11-ounce can mandarin orange sections, drained 1 15¼-ounce can pineapple chunks, drained 2 bananas, sliced 1 cup flaked coconut 1 cup miniature marshmallows 1 21-ounce can peach pie filling Combine all ingredients, stirring gently to mix. Chill at least 2 hours before serving. Serves 8. Laverne Casey, North Vernon

1 orange, seedless if possible 1 small jar maraschino cherries, drained, with the juice reserved ½ cup raisins ½ cup pecans or English walnuts, broken up 2 3-ounce boxes sugar-free red gelatin (I like strawberry flavored) ½ to 1 cup Splenda In a saucepan, add the reserved juice and enough water to make 2 cups. Heat to boiling and prepare the gelatin as directed. Sit to the side and allow to cool. Core the apple and cut into wedges. Cut the orange into wedges, leaving the peel on, removing the seeds if necessary. Add the cranberries, maraschino cherries, apple and orange wedges to a food processor and pulse until chopped. Remove to a bowl, stirring in the raisins and nuts. Stir in the gelatin and Splenda to taste. Chill overnight or until set firm before serving. Served at Thanksgiving and Christmas meals but good anytime. Yvonne Selig, Scipio

CRANBERRY RELISH 1 12-ounce package raw cranberries 1 apple

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2015 COOKBOOK

Salads and Sides RED CRANBERRY COLESLAW 4 cups chopped red cabbage 1 cup mayonnaise ½ cup granulated sugar ¾ cup craisins (dried cranberries ) Mix mayonnaise and sugar in a medium bowl until sugar begins to dissolve. Add chopped cabbage and stir to thoroughly coat. Add craisins and mix well. Refrigerate for 2 hours or longer for flavors to ripen. Martha Butler, Columbus

In a jar with a tight-fitting lid, combine the olive oil, vinegar, honey, water, mustard, salt and pepper. Cover and shake to combine. In a large bowl, combine the spinach and strawberries. Add the dressing and toss to coat. Sprinkle almonds on top of the salad greens and serve immediately. — Detroit Free Press (TNS)

BABY SPINACH AND STRAWBERRIES WITH HONEY BALSAMIC VINAIGRETTE Serves: 8 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 tablespoon honey 1 tablespoon water 2 teaspoons Dijon mustard 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 package (5 ounces) baby spinach, cleaned and trimmed 1 cup sliced strawberries 2 tablespoons toasted slivered almonds

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Desserts OLD TIME ZUCCHINI BUTTERSCOTCH BROWNIES Add the following to a mixing bowl: 1/3 cup margarine 1 tablespoon water 1 egg 1 cup brown sugar 1 teaspoon vanilla 1 cup flour 1/8 teaspoon soda ½ teaspoon baking powder ½ teaspoon salt ¾ cup shredded zucchini ½ cup nuts 1/3 cup butterscotch bits Melt margarine in water; let cool. Add egg, brown sugar and vanilla, and mix well. Add the dry ingredients and mix well. Add zucchini and nuts. Spread in 8-inch greased pan. Sprinkle butterscotch chips on top. Bake at 350 F for 30 minutes. Connie Collins, Scipio

TRIPLE LEMON LAYER CAKE Makes 1 cake, about 8 to 12 slices 2¼ cups pastry flour 1 tablespoon baking powder ½ teaspoon salt 1¼ cups whole milk

¼ cup plus 2 tablespoons lemon juice 1¾ cups granulated sugar ½ cup butter, room temperature 4 egg whites ½ tablespoon pure vanilla Zest of 1 lemon Frosting: Lemon Butter Cream (see below) White sprinkles Two 7-inch circular cake pans buttered and floured Preheat the oven to 350 F. Onto a large piece of parchment paper, sift together the flour, baking powder and salt. Set aside. Combine the milk and 2 tablespoons of the lemon juice (the milk will curdle, so don’t be alarmed). Set aside. In a small saucepan over medium-high heat, combine the remaining ¼ cup of lemon juice and ¼ cup of the sugar, and bring to a boil. Boil for about 1 minute. Remove from the heat and allow to cool slightly. In a stand mixer fitted with a paddle attachment, cream the butter on medium speed, until light and fluffy. Scrape down the sides of the bowl. Add the remaining

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Desserts 1Â˝ cups of sugar, egg whites, vanilla and lemon zest and mix until well combined. Turn the mixer to low and add the dry ingredients and milk alternately (begin and end with the dry). Scrape down the sides of the bowl at least twice during the mixing process. Spoon the batter evenly into the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a wooden skewer inserted into the center comes out clean. The tops should be flat and lightly browned. Meanwhile, prepare the Lemon Butter Cream (see below). Remove from the oven and allow to cool briefly; invert onto wire racks. You may need to run a sharp knife around the edge of the pan if the cakes do not easily fall when first inverted. Use a wooden skewer to poke small holes all over the bottom of each cake. Use a small pastry brush to coat the bottom of each with the lemon syrup several times. Allow the cakes to cool completely. Place one of the cakes on a cake stand or board, bottom side up. Use an offset spatula to spread a generous helping of Lemon Butter Cream smoothly and evenly across it. Place the second layer on top, bottom

side down. Apply a crumb coat to ice the top and sides. Finish with a light dusting of light white sprinkles. Lemon Butter Cream: Makes 4 cups, enough for one 7-inch cake or 18 cupcakes. 2 cups butter, room temperature 4 cups icing sugar, sifted Â˝ cup whole milk Zest of 1 lemon 2 tablespoons lemon juice 1 drop yellow food coloring (optional, to give to a soft lemony color) In a stand mixer fitted with a paddle attachment, beat the butter on high speed until very pale in color. Stop the mixer and scrape down the sides of the bowl at least twice while beating the butter. Turn the mixer to low and slowly add the icing sugar. Mix until well combined, then slowly add the milk, lemon zest, lemon juice and food coloring (if using). Scrape down the sides of the bowl again. Turn the mixer to high and let it run for at least 10 to 12 minutes, until the butter cream is light and fluffy. Sherry Fisher, Seymour

2015 COOKBOOK

Desserts COCONUT MACAROONS 3 large egg whites ½ cup sugar ½ teaspoon pure vanilla extract ¼ teaspoon kosher salt 1 14-ounce package sweetened shredded coconut (about 5 cups) Heat oven to 325 F. Line 2 baking sheets with parchment paper. Whisk together the egg whites, sugar, vanilla and salt in a medium bowl until glossy and the sugar is almost dissolved. Fold in the coconut, stirring until evenly combined. Using a small scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container. Makes 16 cookies. Carol Boyer, Seymour

HUMMINGBIRD CAKE 2½ cups chopped bananas ¼ cup pineapple, drained 1/3 cup coconut

1 cup chopped pecans 1½ teaspoons vanilla 3 cups all-purpose flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda ¼ teaspoon baking powder 1 teaspoon cinnamon 3 medium eggs, beaten 1¼ cups oil Blend these ingredients; bake in 3 8-inch round pans (lightly oiled or sprayed and floured). Bake at 350 F for 25 to 30 minutes. Cool on rack. Icing: 2 8-ounce packages cream cheese 2 pounds powdered sugar 1 cup butter 2 teaspoons vanilla Blend these ingredients. Ice cake as you stack them. Refrigerate until ready to use. Margaret Steinmetz, Columbus

OATS CAKE 1¼ cups boiling water 1 cup oats 1 stick butter 1 cup brown sugar 1 cup white sugar 2 eggs

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2015 COOKBOOK

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Desserts 1 teaspoon vanilla 1 1/3 cups flour 1 teaspoon baking soda Topping: 3 tablespoons butter 1 cup coconut 2/3 cup brown sugar 2 egg yolks 4 tablespoons cream (or milk) Pour 1¼ cups boiling water over 1 cup oats and let stand for 20 minutes. Preheat oven to 350 F. Cream together butter, brown sugar, sugar, eggs and vanilla. Add oats, flour and baking soda and mix well. Pour into a greased 9-by-13-inch pan and bake for 30 to 35 minutes. Cream together the topping ingredients and pour on the cake, then continue baking until the coconut is golden brown. Julie Riggs, Columbus

4 cups fresh strawberries, hulled and chopped ½ cup sugar 4 teaspoons cornstarch Preheat oven to 375 F. Grease (or line with foil) a 9-by-13 pan. In a medium bowl, whisk together sugar, baking powder, salt and flour. Cut in the butter using two knives or a pastry blender, until pieces are no bigger than pea-sized. Stir in the egg to form a crumbly dough. Pat half of the dough in an even layer in the prepared pan. In a medium bowl, toss the strawberries with the ½ cup sugar and cornstarch, then spread the strawberry mixture on top of the dough in the pan. Crumble the remaining dough evenly over the strawberry layer. Bake 45 to 50 minutes, or until lightly browned. Let cool before slicing and serving. Kammy Simonton, Columbus

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Strawberry Crumb Bars 1 cup sugar 1 teaspoon baking powder ¼ teaspoon salt 3 cups flour 1 cup cold butter, cut into pieces 1 egg, beaten

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Desserts 1 teaspoon vanilla 1 teaspoon almond extract ½ cup raspberries ¼ cup sliced almonds, toasted 1 teaspoon powdered sugar Heat oven to 325 F. Stir cake mix, butter and 1 egg until blended; spread onto bottom of a 9-inch springform pan. Beat cream cheese, granulated sugar, vanilla and almond extract with mixer until blended. Add remaining eggs, 1 at a time, mixing after each addition until blended. Pour over crust. Bake 60 to 65 minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate cheesecake 4 hours. Top with raspberries and nuts just before serving; sprinkle with powdered sugar. Anita Niceley, Columbus

1 8-ounce cream cheese 2 eggs 1 pound box powdered sugar Mix with mixer. Pour over top of cake. Bake at 350 F for 35 minutes. Cut in squares when cool. Mary Ann Bolin, Nashville

MAYONNAISE CHOCOLATE CAKE 1¼ cups sugar 2 cups flour 1 cup mayonnaise 1 cup warm water ¼ teaspoon salt 2 teaspoons soda 4 tablespoons cocoa Stir all ingredients together well and pour into floured and buttered long pan. Bake at 350 F for 30 to 35 minutes. Use icing as desired. Norma Cherry, Columbus

CHRISTMAS STRAWBERRY CAKE 1 box white cake mix 1 3-ounce package strawberry Jell-O 2 tablespoons flour Mix these three ingredients together, then add: 3 eggs, well beaten

CHEESECAKE 1 box white or yellow cake mix 1 stick butter, melted 1 egg Mix and pat in 9-by-13-inch pan.

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Desserts ½ cup water 1 cup oil 1 cup frozen strawberries, thawed Mix well, then add dry ingredients. Bake at 350 F in 3 greased and floured layer pans for 30 minutes or until done. Cool in pan. Icing: ½ cup thawed strawberries 1 stick oleo, melted 1½ boxes powdered sugar 1 teaspoon strawberry flavoring Mix well and spread between cake layers and all over cake. Laverne Casey, North Vernon

PEANUT BUTTER PIE 1 8-ounce package cream cheese 1 16-ounce container whipped cream 1 cup powdered sugar 2 big tablespoons peanut butter 1 graham cracker crust In a large bowl, add all ingredients. Stir well until softened. Add to crust. Put in freezer for 20 minutes or until hardened. Karen Carroll, Hartsville

MOUNDS CAKE 1 box chocolate cake mix 1 stick margarine 1 cup milk ¾ cup sugar 24 large marshmallows 1 14-ounce package coconut 1 12-ounce package chocolate chips 1 stick margarine Mix cake mix as directed, except add an extra stick of margarine. Bake in jelly roll pan at 350 F for 15 minutes. Mix milk, sugar, marshmallows and coconut. Cook over medium heat until marshmallows are melted. Pour over cake. Melt chocolate chips and margarine. Pour over cake. Refrigerate. Helen Phillips, Greensburg

ONE BOWL APPLE CAKE 2 eggs 1¾ cups sugar 2 heaping teaspoons cinnamon ½ cup oil 6 medium Gala or Fuji or Honeycrisp apples 2 cups flour 2 teaspoons baking soda Preheat oven to 350 F.

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2015 COOKBOOK

Desserts In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown). Mix the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased 9-by-13 pan or two 9-inch round pans. Bake approximately 45 to 55 minutes (check after 45 minutes). Anita Niceley, Columbus

Shock Top Shockolate Crème Brulee 2 teaspoons Shock Top Shockolate 6 large egg yolks 6 tablespoons sugar 1 vanilla bean, split lengthwise 1½ cups whipping cream 4 tablespoons brown sugar Preheat oven to 325 F. Whisk yolks, beer and 6 tablespoons of sugar in medium bowl to blend. Scrape in seeds of vanilla bean. Gradually whisk the cream into the sugar. Divide mixture among 4 ¾-inch deep custard cups or ramekins. Arrange dishes on a baking pan.

Pour enough hot water into the pan to come halfway up sides of dishes. Bake custards approximately 35 to 40 minutes until they are set. Do not overbake or the custard will be rubbery. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. These can be made a day ahead. Half an hour before serving, remove the custards from the refrigerator and let stand at room temperature. Preheat broiler. Just before serving, sprinkle 1 tablespoon of brown sugar on top of each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Serves 4. Bartholomew County Beverage

TRIPLE-CHOCOLATE BUTTERMILK POUND CAKE 2 cups all-purpose flour ¾ cup unsweetened cocoa ½ teaspoon baking powder 1 teaspoon table salt 1½ cups butter, softened at room temperature 3 cups granulated sugar

2015 COOKBOOK

Desserts 5 large eggs, at room temperature 1¼ cups buttermilk 2 teaspoons instant espresso 2 teaspoons vanilla extract 1 cup 60 percent cacao bittersweet chocolate morsels Chocolate Glaze: ¾ cup semisweet chocolate morsels 3 tablespoons butter 1 tablespoon light corn syrup ½ teaspoon vanilla extract Buttermilk Glaze: 1 cup powdered sugar 1 to 2 tablespoons buttermilk ¼ teaspoon vanilla extract Prepare Cake: Preheat oven to 325 F. Whisk together flour and next 3 ingredients. Beat 1½ cups butter in a medium bowl at medium high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1¼ cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into a well-greased (with shortening)

and floured 12-cup Bundt pan. Sharply tap pan on counter to remove air bubbles. Bake at 325 F for 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 20 minutes. Remove from pan; cool completely on rack. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 tablespoons butter and 1 tablespoon corn syrup in a microwave-safe glass bowl. Microwave at medium (50 percent power) 1 to 1½ minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in ½ teaspoon vanilla. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 tablespoon buttermilk and ¼ teaspoon vanilla in a small bowl until smooth. Add up to 1 tablespoon buttermilk, if desired. Drizzle warm glazes over cooled cake. Serves 10 to 12. Mary Moffitt, Columbus

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Lutheran Community Home, Inc. 111 Church Ave., Seymour, IN 47274 www.LutheranCommHome.org • (812) 522-5927 2015 COOKBOOK

Desserts IRENE’S EASY REFRESHING DESSERT

FRUIT COCKTAIL CAKE

Blend thoroughly, place into a bowl and refrigerate again. Allen Breed, Columbus

Sift together: 1½ cups flour 1½ teaspoons baking soda 1½ cups sugar Cream together: 1 cup margarine 2 eggs, added 1 at a time 1 teaspoon vanilla Drain 1 can fruit cocktail, keeping ¼ cup juice.

CRÈME DE MENTHE CAKE

Add flour and dry ingredients to creamed mixture. Then add fruit cocktail and juice.

Take one sugar-free Jell-O package, any flavor, and make according to the directions. Refrigerate until it sets. When set, place in a blender, add six whole frozen strawberries and six ice cubes.

1 white cake mix 1 can Hershey’s Topping (yellow label) 6 tablespoons crème de menthe 1 9-ounce container Cool Whip Make cake as directed on box, adding 3 tablespoons crème de menthe, and mix well. Bake in a 9-by-13-inch pan as directed on box. Cool on wire rack. Gently add the Hershey’s Topping and the remaining 3 tablespoons of crème de menthe to the Cool Whip. Frost the cake with this. Refrigerate until ready to use. Margaret Steinmetz, Columbus

Put in 9-by-13-inch greased pan. Topping: ½ cup brown sugar ½ cup chopped nuts Sprinkle on top and pat. Bake at 350 F for 35 to 45 minutes. Mary Ann Bolin, Nashville

PEANUT BUTTER FUDGE 2 cups sugar 1 cup half and half 4 tablespoons Nestle Quik 1 tablespoon flour 1 teaspoon honey 1 teaspoon vanilla

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2015 COOKBOOK

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Desserts Medium jar peanut butter and marshmallow cream Cook first five ingredients until when tested in water it forms a soft ball. When done, add vanilla, peanut butter and marshmallow cream. Pour in buttered dish. Cool, then cut in squares. Norma Cherry, Columbus

PEPPERMINT COOKIES 2/3 cup butter-flavored shortening ¼ cup sugar ¼ cup packed brown sugar 1 egg ½ teaspoon baking powder 1½ cups flour ½ teaspoon salt ½ cup crushed peppermint candy In mixing bowl cream shortening and sugars; beat in egg. Combine flour, baking powder and salt; stir into the creamed mixture. Fold in candy. Bake at 350 F on greased cookie sheet 10 to 12 minutes or until edges just begin to brown. Yield: 3½ dozen cookies. Laverne Casey, North Vernon

PINEAPPLE DELIGHT CAKE 1 box yellow cake mix 1 small can mandarin oranges ½ cup oil 3 eggs, lightly beaten Blend cake mix with undrained oranges; add eggs and oil; beat 1 minute at medium speed. Bake in 3 8-inch round cake pans at 370 degrees for 15 minutes. Cool on wire racks. Frosting: 1 20-ounce can crushed pineapple, drain and reserve juice 1 family-size instant pudding 1 9-ounce container Cool Whip Stir pineapple juice into pudding. Add pineapple and gently fold in Cool Whip. Frost each layer as you stack them. Refrigerate. This cake is better if made a day or so ahead. Margaret Steinmetz, Columbus

HOLIDAY CARROT CAKE 2 cups sugar 2 cups flour 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon soda 1½ cups oil

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Desserts 4 eggs 3 cups raw, grated carrots 1 cup chopped nuts Combine all ingredients well, adding carrots last. Pour into a 13-inch pan. Bake at 350 F for 1 hour. Frost with cream cheese icing. Norma Cherry, Columbus

TRIPLE FUDGE BROWNIES 1 3.9-ounce package instant chocolate pudding mix 1 18¼ ounce package chocolate cake mix 2 cups semisweet chocolate chips Confectioner’s sugar Vanilla ice cream (optional) Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into greased 15-by-10-by1-inch baking pan. Bake at 350 F for 30 to 35 minutes or until the top springs back when lightly touched. Dust with confectioner’s sugar. Serve with ice cream if desired. Yield: 4 dozen. Laverne Casey, North Vernon

½ cup sugar ½ cup syrup 2 tablespoons butter (melted) 1 teaspoon vanilla 1 egg (beaten) Unroll dough and press into 9-by-13 pan and up the sides ½ inch; bake 8 minutes at 350 F. Mix remaining ingredients. Pour over partially baked crust. Bake 18 to 22 minutes longer or until golden brown. Cool. Cut into bars. Barbara Morey, Seymour

HOPSCOTCH CANDY 2 6-ounce packages butterscotch ¾ cup salted peanuts 1½ cups chow mein noodles Place butterscotch pieces in top of double boiler. Cook over hot, not boiling, water, until melted. Add peanuts. Stir to coat evenly. Add noodles. Mix until well-blended. Drop by teaspoon onto wax paper. Let stand until set. Yield: 36. Laverne Casey, North Vernon

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3 large eggs 1 box cake mix (yellow cake mix best with pie filling)

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2015 COOKBOOK

Desserts 1 can pie filling (any flavor) Put all 3 ingredients in a bowl and mix well. Pour into a 9-by-13-inch baking dish. Bake at 350 F for 35 minutes. Pearl Moody, Columbus

PINEAPPLE PECAN CAKE 2 cups white sugar 1 teaspoon baking soda 1 20-ounce can crushed pineapple and juice 1 cup chopped pecans 2 cups flour 2 eggs Mix together and pour into 9-by-13-inch cake pan. Bake at 350 F for 40 to 45 minutes. Caramel Frosting: 2 cups brown sugar 5 tablespoons canned milk (evaporated) ½ cup margarine ½ teaspoon vanilla ½ teaspoon baking powder Powdered sugar In saucepan, combine brown sugar, canned milk and margarine and boil for 2 minutes. Remove from heat and add vanilla and baking powder. Beat for 5 minutes at high speed with mixer. Add enough

powdered sugar to reach consistency for spreading on cake. Louise Lindsey, Columbus

CRACKER CANDY 2 cups sugar ½ cup milk ¼ pound soda crackers, finely crushed 1 large tablespoon peanut butter Stir the sugar and milk and cook. Then add rest of ingredients to cooked mixture. Stir well. Let stand for 5 minutes. Beat and pour in buttered dish. Cool, then cut in squares. Norma Cherry, Columbus

CROCK-POT HOT FUDGE SUNDAE CAKE Very good, but very rich. 1 cup flour ½ teaspoon salt 2 tablespoons oil ½ cup milk ½ cup sugar 2 tablespoons cocoa 2 tablespoons baking powder ½ cup chopped nuts 1 teaspoon vanilla Topping: ¾ cup brown sugar

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Desserts ¼ cup cocoa 1½ cups hot water Spray inside of slow cooker with cooking spray. Mix flour, sugar, 2 tablespoons cocoa, baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread the batter evenly in the slow cooker. Mix the brown sugar and ¼ cup cocoa in a small bowl. Stir in hot water until smooth. Pour evenly over the batter in the slow cooker. Cover and cook on high for 2 to 2½ hours or until toothpick inserted in center comes out clean. Turn slow cooker off. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon chocolate sauce over cake. Top with either vanilla ice cream or Cool Whip. Yield: 6 servings. Laverne Casey, North Vernon

LIGHT TIRAMISU 1 round angel food cake, cubed 1 container light whipped topping 1 cup cold coffee with 2 packs of Splenda stirred in 3 boxes sugar-free pudding (used cheesecake, chocolate and vanilla fla-

vors. Mix and match.) 1 8-ounce box Neufchatel cream cheese, whipped 4 cups skim milk Cocoa powder for dusting In a 9-by-13 baking dish, place ½ of cubed cake. Drizzle with ½ of the coffee. Combine the milk and pudding mix and add in the whipped cream cheese. Spread this over the cake pieces. Cover with the remaining cake pieces and drizzle with the rest of the coffee. Cover all with the bowl of whipped topping. Store in refrigerator until thoroughly chilled. Before serving, sprinkle cocoa powder on top. Just a dusting. Yvonne Selig, Scipio

NO BAKE COOKIES 2 cups sugar ½ cup milk 1 stick butter 2 tablespoons peanut butter 2 tablespoons cocoa 1 teaspoon vanilla 2 cups minute oats Combine all ingredients and stir well. Bring to a boil. Beat. Add nuts if desired. Drop on wax paper with spoon. Let cool. Norma Cherry, Columbus

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2015 COOKBOOK

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Desserts CLASSIC STRAWBERRY SHORTCAKE Makes: 8 Strawberries: 1 pound ripe strawberries, hulled (about 4 cups) 2 tablespoons sugar, or more to taste Biscuits: 2 cups unbleached all-purpose flour, plus more for rolling 1/3 cup plus 1 tablespoon sugar, divided 2½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon kosher salt ½ cup (1 stick) cold unsalted butter, cut into ¼-inch pieces 1 large egg ¼ cup heavy whipping cream, plus more for brushing ¼ cup low-fat buttermilk Whipped cream: 1½ cups heavy whipping cream 2 tablespoons sugar To prepare strawberries: Put one-third of the berries in a medium bowl. Using a potato masher, crush them into a chunky puree. Slice the remaining berries ¼-inch thick and stir them into the mashed berries along with the sugar. Taste the berries, adding more sugar if necessary. Let the

• • • •

berries sit at room temperature for at least 30 minutes. To make the biscuits: Position a rack in the center of the oven and heat the oven to 400 degrees. Line a large, heavy-duty baking sheet with parchment paper. In a large bowl, sift the flour, 1/3 cup of the sugar, baking powder and baking soda. Stir in the salt. Using a pastry blender, a fork or your fingertips, work the butter into the

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Desserts dry ingredients until the mixture resembles coarse cornmeal. In a small bowl, beat the egg and heavy cream with a fork. Mix in the buttermilk. Make a well in the center of the flour mixture and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and just comes together; it will still look a little shaggy. Gather the dough and gently knead it three or four times. If the dough seems dry and doesn’t form a cohesive mass, work in more cream, 1 teaspoon at a time. Transfer the dough to a lightly floured surface and roll it into a ¾-inch-thick disk. With a sharp 2½-inch biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove (don’t twist the cutter or it will seal the sides of the biscuits and interfere with rising). Transfer the rounds to the prepared baking sheet. Gather the dough scraps, gently knead them together, reroll and cut out more biscuits until you have a total of 8. Lightly brush the biscuit tops with cream and sprinkle with the remaining 1 tablespoon sugar. Bake, rotating the baking

sheet once, until the biscuits are lightly browned, 10 to 15 minutes. Let the biscuits cool slightly while you whip the cream. To whip the cream: Using a mixer and a large, chilled metal bowl, whip the heavy cream and sugar until soft peaks form. (Use immediately or refrigerate, covered, until ready to serve.) To assemble: Using a serrated knife, split the warm biscuits in half horizontally and transfer the bottoms to dessert plates. Spoon about three-quarters of the macerated berries and their juices evenly over the biscuit bottoms. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately. Notes: The biscuits can be baked 10 to 12 hours ahead and reheated in a 350-degree oven before serving. The strawberries can be macerated up to 2 hours ahead. The cream can be whipped up to 2 hours ahead and refrigerated, covered. If necessary, lightly rewhip before using. — Detroit Free Press (TNS)

2015 COOKBOOK

Desserts

STRAWBERRY-RHUBARB PIE Serves: 8 (generously) If making your own crust, chill the butter and shortening in the freezer to get it very cold. You can substitute store-bought ready-to-roll pie crust. Crust: 2½ cups unbleached all-purpose flour 1 tablespoon sugar 1 teaspoon salt

1½ sticks (12 tablespoons) very cold unsalted butter, diced ½ cup very cold vegetable shortening, diced ¼ cup ice water ¼ cup vodka Filling: 1½ pounds rhubarb, cut into ¾-inch-long pieces (about 5 to 6 cups) 2 cups sliced strawberries 1½ cups sugar

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Desserts ¼ cup cornstarch 1 teaspoon finely grated orange zest, plus 1 tablespoon orange juice Coarse salt 2 tablespoons unsalted butter, cut into pieces 1 large egg, lightly beaten, for egg wash Sugar for sprinkling, optional To make the crust: In the bowl of a food processor, place the flour, sugar and salt; pulse to combine. Add the butter and shortening pieces. Process just until the mixture looks like coarse cornmeal. Sprinkle in 2 tablespoons of water and 2 tablespoons vodka, and pulse to combine. Continue adding vodka and water, 1 tablespoon at a time, until the dough comes together and is slightly tacky but sticks together. Divide dough into two even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 30 minutes or up to 2 days. To make the filling: Mix together rhubarb, strawberries, sugar, cornstarch, orange zest and juice, and ¼ teaspoon salt. To finish the pie: On a floured surface, roll out one dough disk so it will fit in a 9-inch pie plate. Place the dough in the pan, pour in the filling; dot top with butter. Refriger3) Add the text: “#imnotsharing” after ate while making top crust. signature dessert in the last line”

Roll remaining disk on a lightly floured surface. Cut into at least 10 inch-wide strips using a fluted pastry cutter. Lay 5 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal edges. Fold edges under, and crimp as desired. Refrigerate for 15 minutes. Preheat oven to 400 F. Remove the pie from the refrigerator. Brush crust with egg wash, and sprinkle generously with sugar. Place a foil-lined baking sheet on the bottom rack to catch juices, and bake pie on middle rack for 30 minutes. After 30 minutes, reduce the temperature to 375 F and continue baking until filling is vigorously bubbling in center and bottom crust is golden, about 1 hour. (Tent loosely with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours before serving. — Detroit Free Press (TNS)

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2015 COOKBOOK

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Right on the Corner!

RENNER Honda

US 31, Columbus • (812) 372-1561 • (800) 467-8450 www.rennerhonda.net Right on the Price! Right here in Columbus!