Cookbook 2013

The Salem News & The Licking News

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Ho

lida k o o y Cookb Debbie Taylor is this year’s Grand Prize Winner with her recipe for “Pumpkin Swirl Cheesecake,” featured on page 19C

Tuesday, October 22, 2013 • A Publication of The Salem News and The Licking News

The Salem News/Salem, MO

Tuesday, October 22, 2013

dip in egg mixture, coat again with flour mixture. Heat oil in fryer to 375 degrees. Fry pickles, about 10 at a time, for 3 minutes, or until golden brown, turning once. Drain on paper towels and serve warm with ranch pecans, drizzle melted butter over dressing, if desired. pecans. Bake at 350 degrees for 50 to Jean Quinn 55 minutes. Cool. Top with whipped Licking topping.

Norma Jean Quick SWEET MUSTARD DIP Salem (Yield: About 2-1/2 cups) 1 (8 ounce) jar spicy brown SALMON CHEESE BALL mustard 1 pound salmon (about 3 cans) 1 (14 ounce) can sweetened 1 (8 ounce) package cream condensed milk cheese, softened 1 tablespoon Worcestershire 1 tablespoon lemon juice sauce 2 teaspoons grated onion 1 tablespoon prepared 1 teaspoon horseradish horseradish 1/4 teaspoon salt Blend all ingredients together; store 1/4 teaspoon liquid smoke in refrigerator. Wonderful with pretzels 1 cup chopped pecans and crackers. Great dip for chicken 3 tablespoons parsley flakes strips and sausages.

Drain and flake salmon; mix with Brenda Cottrill cream cheese, lemon juice, onion, Salem horseradish, salt and liquid smoke.

Chill 3 or 4 hours. Shape into log roll PRETZEL BARK and roll over nuts and parsley. Chill 1 cup chopped pretzels well and serve with Hi-Ho crackers.

1/3 cup lightly salted cocktail Shellie Ogden peanuts (toasted pecans may be Licking used) 1-1/2 package (8 squares each) FRIED DILL PICKLE COINS Baker’s semi-sweet chocolate, 2 cups flour melted 1/2 teaspoon salt Stir pretzels and nuts into chocolate, 1/4 teaspoon pepper spread onto waxed paper lined baking 2 eggs sheet.

1 cup milk Refrigerate 1 hour (or until firm).

3 cups thin dill pickle slices, Bread into pieces. Salty, crunchy & drained sweet!

Oil for deep frying Shirley Seay In a shallow bowl, combine the Salem flour, s aalt and pepper. In another bowl, beat eggs and milk. Blot pickles PEANUT BUTTER SAUCE with paper towels to remove moisture.

4 tablespoons fat, oleo ok Coat pickles with flour mixture, then 4 tablespoons flour

APPETIZERS DIPS • PUNCH SECOND PLACE CHICKEN DIP 2 (10 ounce) cans chicken breast chunks 2 (8 ounce) packages cream cheese, softened 2 (8 ounce) small tubs sour cream Mix very well, then add: 1-1/2 tablespoons chives 1-1/4 tablespoons garlic salt 1-1/2 tablespoons onion salt 1-1/4 teaspoon cayenne pepper Mix, mix, mix then chill in the fridge for at least 45 minutes before serving.

Then serve with your favorite crackers (Townhouse, Ritz, Club or even with pretzels or celery sticks are good!).

Charity Bryson Bunker THIRD PLACE PUMPKIN CRUNCH 1 box yellow cake mix 1 (16 ounce) can pumpkin 1 (12 ounce) can evaporated milk 3 large eggs 1-1/2 cups sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup chopped pecans 1 cup butter Whipped topping Preheat oven at 350 degrees.

Grease bottom of 9x13-inch pan.

Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in large bowl; pour into pan. Sprinkle dry cake mixture over pumpkin mix. Top with

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FIRST PLACE WINNER HARVEST LOAF 1 cup sugar 1 cup butter 2 eggs, large or jumbo 2-1/2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon ground cloves 1 teaspoon nutmeg 1/4 teaspoon salt 1 (15 ounce) can pumkin 1 cup chocolate chips 2 cups chopped walnuts 1 cup semi-sweet butterscotch chips In a large bowl, beat sugar, brown sugar, butter and eggs with electric mixer on medium speed for two minutes, scraping bowl occasionally.

In another medium mixing bowl, stir together flour, soda, cinnamon, cloves, nutmeg and salt.

Add flour mixture and pumpkin alternately to butter mixture. Beating on low speed after each addition until combined. Stir in nuts, chocolate chips and butterscotch chips, mix in well. Pour batter into a greased and floured 10-inch fluted tube pan. Bake in preheated oven at 350 degrees about 1 hour and 15 minutes. Cool on a wire rack 15 minutes. Turn into a cake dish upside down and let it drop onto the cake dish. Cool completely and sprinkle with confection sugar. Let stand for 6 hours before slicing. Worth the wait!

Dee Frost Salem 1/2 cup peanut butter 1 tall can evaporated milk 1 can water, same size can as milk Small amount of salt to taste Dilute the milk with an equal amount of water. Make white sauce of fat, flour, milk and salt. Stir in peanut butter and cook a few minutes.

Geneva Putman Salem

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SPINACH DIP 1 (10 ounce) package frozen spinach—thawed and well drained 1 (8 ounce) cream cheesesoftened (fat free works well) 1 (8 ounce) shredded Monterey Jack cheese (other varieties of shredded cheese works well except fat free) Continued Next Page

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The Salem News/Salem, MO

Tuesday, October 22, 2013 SPICED CHEESECAKE Chocolate-Ginger Crust: 12 ounce (53) chocolate wafer cookies 3 tablespoons granulated sugar 2 tablespoons canola oil 6 tablespoons unsalted butter, melted 1-1/2 tablespoons grated ginger Filling: 4 (8 ounce) packages cream cheese 1-1/2 cups granulated sugar 1 teaspoon vanilla extract 1 tablespoon finely grated ginger FRITO BEAN DIP 2-1/2 tablespoons all-purpose (Yield: 1-1/4 cups) flour 1 (15 ounce) can pinto beans 1 teaspoon cinnamon or refired beans 1/4 teaspoon nutmeg 4 jalapeno pepper slices 1/2 teaspoon ground ginger (bottled nacho slices) 1 tablespoon juice from 4 large eggs bottled jalapeno pepper slices 2 large egg yolks 1/2 teaspoon salt 4 cups heavy cream 2/3 cup confectioner’s sugar 1/2 teaspoon sugar Chocolate curls 1/4 teaspoon paprika Heat oven, with rack in the lower 1/4 teaspoon onion powder third, to 400 degrees. Line the bottom 1/8 teaspoon garlic powder of a 9-inch spring form pan with a cir1/8 teaspoon cayenne pepper cle of parchment, set aside. In a food Mix all ingredients well.

Joan Eaton processor, crush chocolate cookies and Salem sugar until mixture is fine crumbs. Stir together oil, butter and grated ginger and drizzle into mixture pulsing until SALSA combined. Press mixture into the pan 1 large onion 1/2 cup fresh cilantro, chopped so crust is 3/8 inch on bottom and all the way up the sides. Set crust aside.

1 large can diced tomatoes In mixer, beat together cream 1 teaspoon lemon juice cheese, sugar, vanilla and grated gin1 teaspoon cumin ger until there is no lumps. Mix in 1 teaspoon salt flour, cinnamon, nutmeg and ground 1 teaspoon garlic powder ginger. Add eggs and yolks, one at a 4 to 5 jalapenos (to taste) time, mixing completely. Place spring (steam in microwave for 1 form pan on a foil-lined baking sheet minute de-seed) Put all ingredients in food processor and pour filling into crust. Bake for and blend until you have reached desired chunkiness. Serve with chips.

Lindsay Case Salem

From Previous Page 1/3 cup half and half 1 cup chopped fresh tomatoes (or 8ounce can of diced tomatoes) 1/4 to 1/2 cup chopped onions (I used minced onion...less is better) Combine all ingredients with electric mixer. Pour into baking dish. Bake at 400 degrees for 20 minutes. Serve with crackers or chips. The red and green of this dip make it a perfect holiday appetizer.

Debbie McClure Olathe, Kansas

COUNTRY CROSS ROAD

SPICED PICKLED EGGS (Yield: 12 servings) 12 hard-boiled eggs 2 cups vinegar 1 medium onion, sliced, separated into rings 2 tablespoons sugar 1-1/2 teaspoons pickling spice 1 teaspoon salt Peel eggs and place loosely into jars. Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to low and simmer 5 minutes. Pour hot mixture over the eggs; seal with airtight lids. Refrigerate 2 days before serving.

Can be stored in the refrigerator up to 2 weeks.

Kaye Sullins Licking

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20 minutes, reduce heat to 200 degrees, loosely cover cheesecake with greased foil and cook till center is slightly wobbly and cake is set, 1 hour 10 minutes approximately. Cool and chill 4 hours or overnight.

Whip cream and confectioner’s sugar to firm peaks and swirl on top of cheesecake and then sprinkle with chocolate curls.

Sandra Lewis Houston HOT COCOA MIX FOR THE WINTER 8-quart box powdered milk 1 (1 pound) box powder sugar 1 (11 ounce) jar Coffemate powder 2-pound box Nesquik In large paper bag, shake all ingredients well. Transfer to covered containers. To each cup of boiling water mix 1/3 to 1/2 cup of mix. Stir well. If desired add marshmallows or whipped cream to each cup.

Carol Femmer Salem

3D bake 37 to 47 minutes. Turn pan upside down on bottle for 2 hours. When cool, loosen cake from pan and place on plate. Cut cake in half, spread layer of cool whip on bottom layer, place top layer back on and frost cake with remaining cool whip. This cake will be heavy, not light like usual angel food cake.

Shirley Thompson Salem

(sometimes I use vegetable oil) Mix garlic powder, dressing mix with oil. Pour over pretzels. Stir every 15 minutes for 2 hours. Pour out on two paper towel lined cookie sheets.

Let dry for a couple hours. Enjoy.

Georgia Brown Cook Station DEVILED EGG DIP (Yield: 8 servings) 2 tablespoons yellow mustard 1/2 cup mayonnaise 5 large eggs 1 tablespoon white vinegar 1 tablespoon Franks red hot original hot sauce 4 slices bacon 1/2 cup shredded cheddar cheese Boil eggs and peel. Fry bacon until crisp and crumble into small pieces.

In a large bowl, mix together mayo, mustard, hot sauce, vinegar, cheese and bacon. Chop eggs into small chunks. Add the eggs to the mayo and mustard mixture and stir together.

Serve with crackers.

Candace Miller Salem

PEPPERONI CUPS 1 (7 ounce) package of pepperoni (regular size) 8 ounces soften cream cheese 1 egg 1 (10 ounce) package of frozen spinach, thawed and squeeze out excess liquid 8 ounces mozzarella cheese, shredded 8 ounces parmesan cheese, shredded (not powder) Place pepperonis on bottom of mini muffin tins Mix well cream cheese and egg. Add spinach and mix well. Add mozzarella and parmesan cheese. Mix all together with hands. Roll a small bowl of mixture and place on top of pepperonis.

Cook at 325 degrees until mixture turns light brown. Let set for 5 minutes before taking out of pan.

Theresa Leonard Salem

EASY PUSH PIE CRUST (Yield: 1 crust) 1-1/2 cups flour PUMPKIN ANGEL FOOD CAKE 1 tablespoon sugar 3/4 can pumpkin, plain 1 teaspoon salt 1 tablespoon flour 2 tablespoons milk 1-1/2 teaspoons pumpkin pie 1/2 cup oil spice Mix all together and press into pan.

1 cup cold water SUPER BOWL DIP Barbara Hoornaert 1 (16 ounce) container Cool 2 (8 ounce) packages cream Salem Whip Heat oven at 350 degrees. Mix all cheese ingredients except Cool Whip in mixer 4 ounce can chopped chilies GARLIC PRETZELS on low speed 30 seconds, beat on 1/4 cup parmesan grated 16 cups pretzels (I use 2 bags medium speed 1 minute, pour into an- cheese of Gold Brand Tiny Twist) gel food cake pan (ungreased) and Continued Next Page 1 teaspoon garlic powder 1 package Hidden Valley ranch dip salad dressing Advertisement 12 ounces popcorn oil

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The Salem News/Salem, MO

Tuesday, October 22, 2013

SECOND PLACE BACON CHEDDAR BISCUITS (Yield: 12 servings) 2 cups self-rising flour 1/4 cup shortening 1 cup shredded sharp cheddar cheese 1/2 cup chopped cooked bacon 2/3 to 3/4 cup milk or buttermilk, plus additional as needed 2 tablespoons melted butter Heat oven to 500 degrees. Spray baking sheet with non-stick cooking spray.

Cut shortening into flour with pastry blender or two knives until crumbs are the size of small peas. Stir in cheese and bacon. Blend in just enough milk with a fork until dough leaves sides of bowl. If needed, add more milk to form soft dough. Drop dough by rounded tablespoonfuls onto prepared baking sheet 1 to 2 inches apart. Bake 8 to 10 minutes or until golden brown. Brush with melted butter.

Debbie Taylor Licking THIRD PLACE ZUCCHINI BREAD 3 eggs 1 cup vegetable or canola oil 2 cups sugar (combo of brown and white is ok) 3 cups self-rising flour 2 teaspoons vanilla 1/2 cup raisins or nuts 3 teaspoon cinnamon

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BREADS

mixer with the dough hooks instead of mixing it with a spoon or my hands. Works great.)

Linda Miller Licking

FIRST PLACE WINNER

2 cups raw, grated zucchini In large bowl, beat eggs. Add other ingredients, except zucchini and nuts/raisins. Mix well. Fold in zucchini, stir in nuts/raisins. Bake in two greased loaf pans at 325 degrees for about an hour or 350 degrees in a 9 x13-inch cake pan. Can be iced like cake.

Geneva Putman Salem

CHEESE BREAD 1 loaf French bread, cut lengthwise 1-1/2 cups mayonnaise, mixed well 1 cup chopped green onions or chives Dash of Worcestershire sauce 8 ounces grated mild cheese 8 ounces grated Swiss cheese Mix all ingredients but bread together. Spread on top of bread. Sprinkle with paprika. Wrap bread in foil, halfway exposing the top with the mixture. Bake at 350 degrees for 20 to 25 minutes until heated. Excellent for barbecues.

Sandra Rodman Licking

1 cup packed brown sugar 1/2 cup corn syrup 1/2 cup butter or margarine 1 cup coarsely chopped pecans 1/2 cup sugar 2 tablespoons cinnamon 2 tubes (17.3 ounce each) large refrigerated biscuits In a saucepan, combine the brown sugar, corn syrup and butter. Cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13 x 9-inch baking pan. In a shallow bowl, combine sugar and cinnamon.

Cut each biscuit in half, dip in cinnamon-sugar mixture, place cut side down, over brown sugar mixture. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Invert onto a serving plate: Serve warm.

Arlean Woods Salem

KING’S HAWAIIAN BREAD 6 cups plain flour 3 eggs 1 cup pineapple juice 1 cup water 3/4 cup sugar 1/2 teaspoon ginger powder 1 teaspoon vanilla 2 packages yeast 1 stick margarine, melted Beat eggs; add pineapple juice, water sugar, ginger, vanilla and margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, one package at a time, mixing well.

Gradually add other 3 cups of flour.

Batter will be hard to mix with a spoon. You may have to use your hands. Make sure dough is well mixed. Leave in bowl and cover with cloth, place in warm place and let rise 1 hour. Remove from bowl and knead in 1/2 cup of flour. Knead about 10 times. Divide into three equal parts and place in well-greased round cake pans. Cover and place in warm place and let rise about 1 hour. Bake at 350 degrees 25 to 30 minutes. (I use my

CINNAMON STICKY BUNS

Continued Next Page

Appetizers • Dips • Punch From Previous Page 3 teaspoons vanilla 1/2 cup cheddar grated cheese 1 gallon milk 1 (3 ounce) package bacon 2 cups whipping cream bits, real pieces Mix and put in ice cream Melt cream cheese in microwave. freezer.

Add remaining ingredients and mix Barbara Hoornaert well. Bake at 350 degrees until lightly Salem brown.

Lewis Leonard HALLOWEEN SNACK MIX Salem 1/2 cup blood drops (red hots) 1/2 cup cat’s eyes (blanched HOMEMADE ICE CREAM almonds) or gumdrops (Yield: 2 gallons) 1/2 cup cat’s claws (sunflower 5 packages instant vanilla seeds) pudding 1 cup chicken toenails (candy 1-1/2 cups sugar corn)

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Home Style Cooking - Homemade Pies

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1 cup colored flies (M&M’s) 1 cup butterfly wings (corn chips) 1 cup ants (raisins) 1 cup earthworms (cheese curls) 1 cup cobwebs (Triscuits) or (Golden Grahams) 1 cup snake eyes (peanuts) 1 cup bat bones (shoestring potatoes) Mix all ingredients in a large bowl and serve with blood (cherry punch).

Debbie Taylor Licking TUPPERWARE PIE CRUST 1 teaspoon sugar 2 cups flour 1 teaspoon salt 2/3 cup Crisco 7 to 9 tablespoons ice cold water Mix flour, sugar, salt and Crisco in Tupperware bowl; Cover, shake up and down until texture is like oatmeal.

Then pour in water. Shake bowl in a circle until dough forms a ball. Roll out on floured board.

Yield: One 2-crust pie.

Barbara Hoornaert Salem NO FAIL HARD-BOILED EGGS Eggs Cold water Place desired number of eggs in a kettle. Cover with cold water. Heat just until boiling. Cover, turn off heat, and let stand on burner for 15 minutes.

Cool down with cold water. The yolks do not turn green!

Barbara Hoornaert Salem

The Salem News/Salem, MO

Tuesday, October 22, 2013 From Previous Page OLD FASHIONED JOHNNY CAKE 1 cup sour milk 1 teaspoon soda 1/2 cup molasses 1/2 teaspoon salt 1 egg 2 tablespoons melted butter 1-1/2 cup corn meal 1/2 cup flour Mix all ingredients, beat well. Use well-greased 9 x 9-inch pan, bake 20 to 25 minutes in hot oven at 425 degrees. This is more flavorful than plain cornbread and good with country ham and eggs. My grandfather enjoyed it as a snack, cold with a glass of milk.

Shirley Seay Salem

3 large eggs 1 tablespoon vanilla (you could also use rum or rum extract) 1/2 teaspoon ground nutmeg 1/2 teaspoon cinnamon Preheat oven to 350 degrees. In large mixing bowl, combine cake mix, eggnog, oil, eggs, vanilla, cinnamon and nutmeg. Beat at medium speed 3 minutes. Pour into two loaf pans and bake for about 20 to 25 minutes or until toothpick inserted in middle comes out clean.

Debbie McClure Olathe, Kansas RED LOBSTER BISCUITS 2 cups reduced fat Bisquick 2/3 cup skim milk (or any kind of milk) 1/2 cup sharp cheddar cheese 1/4 cup butter 1/2 teaspoon garlic powder 1/2 teaspoon parsley Mix first three ingredients to form dough. Drop tablespoon-size biscuits onto ungreased baking sheet. Bake at 450 degrees for 8 to 10 minutes. Combine melted butter, garlic powder, and parsley. Brush over warm biscuits.

Serve.

Lindsay Case Salem

PORK AND BEAN BREAD 1 cup raisins 1 cup boiling water 3 eggs 1 cup oil 2 cups sugar 1 (16 ounce) can pork and beans, mashed 3 cups flour 1/2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla 1 cup nuts Soak raisins in boiling water.

Mix eggs, oil and sugar. Add ZUCCHINI BREAD mashed beans, flour, baking powder, 3 cups shredded zucchini, soda, vanilla, raisins and nuts. Divide approximately 2 to 3 medium batter into three greased loaf pans.

1-2/3 cups sugar Bake at 325 degrees for 50 to 60 min2/3 cup olive oil utes.

2 teaspoons vanilla Anna Mary Heavin 4 eggs Licking 3 cups flour 2 teaspoons baking soda EGG NOG BREAD 1 teaspoon salt 1 package yellow cake mix 1 teaspoon ground cinnamon 1 cup eggnog 1/2 teaspoon ground cloves 1/4 cup vegetable oil 1/2 teaspoon baking powder

1/2 cup chopped nuts (walnuts) 1/2 cup raisins or coconut or chocolate chips Heat oven to 350 degrees. Spray 9x5-inch pan with nonstick cooking spray or butter pan well.

In large bowl, stir zucchini, oil, vanilla, eggs until well mixed. Stir in remaining ingredients, except the nuts and raisins, coconut or chocolate chips. After incorporating the remaining ingredients. Then add nuts ans raisins, stir well. Pour into pan.

Bake approximately 1-1/2 hours or until done. Let cool for a least 6 hours before slicing.

Dee Frost Salem BEER BUNS (Yield: 12 servings) 2 cups Bisquick 2 tablespoons sugar 2/3 cup beer Mix together the Bisquick and sugar. Stir in the beer just until moist.

Spoon into 12 greased muffin pans.

Let stand for 15 minutes. Preheat the oven to 400 degrees. Bake for 18 minutes.

Barbara Hoornaert Salem BROCCOLI CORNBREAD (Yield: 16 servings) Cooking spray 6 large eggs 1/2 cup butter, melted 1/4 teaspoon hot sauce 1 (16 ounce) container cottage cheese 1 (8-1/4 ounce) can cream style corn 4 (8.5 ounce) package corn muffin mix 1/2 cup chopped onion 1 (10 ounce) package frozen chopped broccoli, thawed (I use

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the florets.)

Preheat oven to 350 degrees. Coat a deep 13x9-inch pan with cooking spray. I use a glass Pyrex pan.

Whisk eggs in a large bowl until foamy. Stir in butter and next three ingredients. Add muffin mix, stirring until blended.

Drain broccoli well, pressing between paper towels. Stir broccoli and onion into batter. (Batter will be thick).Pour batter into prepared pan.

Bake at 350 degrees for 1 hour or until bread is golden brown.

Debby Land Clinton BROCCOLI CORNBREAD 1/2 cup butter, melted 1/3 cup onion, finely chopped 1 package (10 ounce) frozen chopped broccoli, thawed and drained 4 eggs, slightly beaten 1 teaspoon salt 3/4 cup cottage cheese 1 (8.5 ounce) package Jiffy mix Preheat oven to 400 degrees. In mixing bowl, combine melted butter, onion, salt, cheese, broccoli and beaten eggs; blend well. Stir in Jiffy mix and mix well. Pour into greased 13x9-inch cake pan. Bake for 20 to 25 minutes.

Theresa Leonard Salem BANANA FRENCH TOAST 8 slices raisin or cinnamon bread 2 medium bananas, cut in 1/4inch slices 1 cup milk 4 ounces cream cheese, softened 3 eggs 1/3 cup sugar

3 tablespoons flour 2 teaspoons vanilla Powdered sugar, for dusting Heat oven to 350 degrees. Place 4 slices bread in a single layer in a buttered 9-inch square baking dish. Top with sliced bananas and 4 slices of bread.

In a blender or food processor, add milk, cream cheese, eggs, sugar, flour and vanilla. Blend until smooth; pour over bread. Let stand 5 minutes then bake 40 to 45 minutes or until set and top is toasted. Let stand 10 minutes.

Cut bread in diagonal halves and dust with powdered sugar.

This is good to make if you are having company for breakfast or if you have a large family. Also good for Sunday morning breakfast.

Jean Quinn Licking PECAN MARMALADE MONKEY BREAD 2 cans refrigerator buttermilk biscuits 2/3 cup sweet orange marmalade 1/2 cup chopped pecans 1/4 cup honey 2 tablespoons melted butter Mix all ingredients (other than biscuits) in a bowl. Cut uncooked biscuits into quarters and put half of them in bottom of a prepared Bundt pan. Top with half the marmalade mixture. Repeat layers once again. Bake at 375 degrees for 30 minutes. Let stand for 10 minutes and invert onto a plate.

Candace Miller Salem Continued Next Page

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The Salem News/Salem, MO

Tuesday, October 22, 2013

SALADS

SECOND PLACE PASTA HOUSE SALAD Salad: 1 head iceberg lettuce 1/2 head romaine lettuce 1 red onion, thinly sliced 1/2 ounce of pimentos, drained 1 can artichoke hearts, drained and chopped 1/4 cup parmesan cheese Dressing: 4 tablespoons vegetable oil 1 tablespoon olive oil 2 tablespoons red wine vinegar Salt and pepper to taste Toss all ingredients and chill. Add dressing right before serving.

Becki Heathman Salem

THIRD PLACE MILLIONAIRE SALAD 1 (16 ounce) can cherry pie filling 1 (8 ounce) carton Cool Whip 1 can sweetened condensed milk 1 (20 ounce) can pineapple chunks, drained 1 (11 ounce) can mandarin oranges, drained 1 cup miniature marshmallows

1 cup walnuts, chopped Mix all ingredients together and chill.

Add grapes, if desired. This is easy and good to take to potluck dinners.

Jean Quinn Licking CRUNCHY TOSSED SALAD 6 cups torn salad greens 2 green onions, chopped 1 cup chow mein noodles 1/2 cup chopped cashews 2 tablespoons crumbled cooked bacon 2 tablespoons sesame seeds Salad dressing of your choice In a large salad bowl, combine the first six ingredients. Toss with dressing or serve on the side.

Arlean Woods Salem MISSOURI CHICKEN SALAD 1 pound cooked chicken, chopped, either white or dark meat 2 cups green grapes 2 cups chopped Granny Smith apples 1 cup celery, chopped, more or less 1 cup elbow macaroni, cook according to package, drain and

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cool 1 package sliced almonds, 4 to 6 ounces Mayonnaise, enough to make it creamy Salt and pepper to taste Kaiser rolls Combine all ingredients in a large bowl. Chill for about 20 to 30 minutes. Serve on Kaiser rolls or roll of your choice.

For a side dish with this salad, try cottage cheese and pineapple chunks.

Dee Frost Salem PINEAPPLE SALAD 2 or 3 cans pineapple chunks 1 cup sugar 1 egg, slightly beaten 1 cup pineapple juice 2 tablespoons cornstarch 1 small can crushed peanuts 1/2 bag marshmallows Mix cornstarch with sugar; add juice. Stir in egg and cook until thick.

Let cool then mix in remaining ingredients. Chill.

Anna Mary Heavin Licking ORANGE DELIGHT (Yield: 6 to 8 servings) 1 package orange gelatin 1 cup boiling water 1 cup shredded carrots 1 cup crushed pineapple 1 cup grated cheese Mix gelatin and water, stir until dissolved. Add remaining ingredients and pour into 8-inch square pan. Chill until set and cut into squares.

Debbie Taylor Licking Continued Next Page

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6D

FIRST PLACE WINNER STRAWBERRY SPINACH SALAD Salad: 1/2 pound spinach, torn into pieces 1 head lettuce, romaine or red, torn into small pieces 1 red onion, diced 10 to 15 large strawberries, sliced 2/3 cup sliced almonds (2.25 ounce package) 2 tablespoons sugar Dressing: 1/2 cup sugar 1/2 cup vinegar 1/3 cup oil 2 to 3 tablespoons poppy seeds Place spinach, lettuce, onion and strawberries in a large bowl. To make dressing, put sugar, vinegar, oil and poppy seeds in a small bowl and mix well. Toss lettuce mixture with dressing, Place almonds and 2 tablespoons of sugar in a small skillet and heat, stirring constantly, until light brown. Mix almonds into salad.

(This is a “pretty” salad and has a holiday look to it since it is green & red.)

Debbie McClure Olathe, Kansas

Breads From Previous Page EASY CAKE MIX ROLLS 2 tablespoons yeast 2-1/2 cups warm water 1 box yellow cake mix 4-1/2 cups flour Butter, melted or softened Cinnamon Brown sugar Soak yeast in warm water. Add cake mix and flour. Let rise. Roll out dough and spread with butter, cinnamon and brown sugar. Roll up and cut off pieces. Let rise.

Bake at 350 degrees until done.

Barbara Hoornaert Salem BEST YET BANANA NUT BREAD 1 package yellow cake mix 4 ounces cream cheese, softened

2 eggs 3 medium bananas, mashed 3/4 cup chopped nuts Preheat oven to 350 degrees.

Grease two loaf pans. Put cream cheese and eggs into small mixer bowl and blend at low speed until smooth.

Add mashed bananas and mix well.

Put 1/2 the dry cake mix into large bowl. Add banana mixture and beat until well blended. Add remaining cake mix and the nuts (you may mix in the nuts with a wooden spoon because the mixture gets too thick for the mixer). Mix just until well blended.

Divide batter evenly in pans.

Bake at 350 degrees for 35 minutes or until toothpick in center comes out clean. Cool for 20 minutes. Remove from pans and cool on racks.

Barbara Hoornaert Salem

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The Salem News/Salem, MO

Tuesday, October 22, 2013

VEGETABLES FIRST PLACE WINNER SWEET POTATOES SUPREME 1/2 teaspoon ground cinnamon 1/2 cup flour 1/2 cup firmly packed brown sugar 1/2 cup quick cooking oatmeal 1/2 cup chopped pecans 1/2 cup butter, room temperature 2 (40 ounce) cans sweet potatoes, drained 2 cups fresh cranberries 2 cups peeled, thinly sliced apples Preheat oven to 350 degrees. Mix cinnamon, flour, sugar, oatmeal and pecans with butter till crumbly. In greased 2-quart casserole, layer one-half of the sweet potatoes, one-half the cranberries and one-half the apples. Sprinkle evenly with one-half of the crumb mixture. Repeat the layers (I cut the potatoes in 1-inch pieces). Baked uncovered for 35 minutes or until all is tender and lightly browned. Serves 6 or more. Great at Thanksgiving!

Shirley Seay Salem SECOND PLACE LOADED MASHED POTATO CASSEROLE 5-1/2 cups mashed potatoes 1/2 cup milk 8 ounces package cream cheese, softened 8 ounces sour cream 2 teaspoons dried parsley

1 teaspoon garlic salt 1/4 teaspoon ground nutmeg 3/4 cup shredded cheddar cheese 6 slices bacon, crisply cooked and crumbled Combine all ingredients except cheddar cheese and bacon in a large mixing bowl. Beat at medium high

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THIRD PLACE POTATO PANCAKES 1/4 cup milk 1 egg 2 cups diced potatoes 1 small onion, quartered 2 tablespoons flour 3/4 teaspoon salt 1/4 teaspoon pepper Put all ingredients in order listed in blender. Cover and push chop speed just until all potatoes go through blades. Pour small amounts on hot greased griddle. Fry until brown on both sides.

Anna Mary Heavin Licking AUNT EURITH’S CUCUMBERS WITH VINEGAR 4 cucumbers 2 teaspoons salt 2 teaspoons pepper 1/3 cup sugar 1 cup apple cider vinegar (white vinegar may be substituted) Sliced onions (optional) Continued Next Page

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speed with an electric mixer until smooth. Spoon into a lightly greased 13x9-inch baking dish; top with cheddar cheese and bacon. Cover and bake at 350 degrees for 30 minutes.

Uncover and bake 10 more minutes or until cheese melts. Serves 10 to 12 Arlean Woods Salem

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Salads From Previous Page HEAVENLY HASH 1 package raspberry gelatin 1/2 cup sugar 2 cups boiling water 1 cup small marshmallows 1/2 cup chopped nuts 1 small can crushed pineapple 1 cup cooked Minute rice 1 pint whipped cream (can use whipped topping) Dissolve sugar and gelatin in boiling water; cool. Add marshmallows, pineapple and rice. Mix and let set until it starts to gel. Whip cream and fold in gently. Let set in refrigerator overnight.

Sandra Rodman Licking PRETZEL SALAD 2 cups crushed pretzels 3/4 cup melted butter 1 (8 ounce) package cream cheese 1 (6 ounce) package strawberry Jell-O 1 (10 ounce) package frozen strawberries 4 tablespoons sugar

1 pint whipping cream 1 cup sugar 1-3/4 cup boiling water Mix pretzels, butter and 4 tablespoons sugar together. Spread in a 9x13-inch pan and bake at 400 degrees for 8 minutes; cool.

Whip the cream. Cream the sugar and cream cheese and fold into the whipping cream; spread over pretzels.

For the top, dissolve Jell-O in boiling water; pour into frozen strawberries.

Pour over cream cheese mixture and let set until firm. Good as a salad or dessert.

Barbara Hoornaert Salem

TUNA SALAD 6 hard-boiled eggs 2 cans tuna, drained 1 cup celery, chopped fine 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup Miracle Whip 2 teaspoons lemon juice Mix all ingredients together. Chill and serve Marie Cotton Licking

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Tuesday, October 22, 2013

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Vegetables

From Previous Page Peel and slice cucumbers into a bowl. Sprinkle salt, pepper and sugar over the cucumber slices. Let sit 5 to 10 minutes until they start watering/juicing. Add vinegar and enough vinegar to almost cover the cucumbers, they will continue to make more juice on their own. Let sit 5 minutes, stir occasionally. Add more salt and pepper to taste.

Debbie McClure Olathe, Kansas

BROCCOLI CASSEROLE 1 cup chopped celery 1 cup chopped onion 1 stick margarine 3 cups uncooked Minute Rice Salt to taste 2 packages frozen broccoli, thawed and chopped 1 can cream of mushroom soup 1 can cream of chicken soup 1 small jar Cheez Whiz Sauté celery and onion in margarine. Mix all ingredients together.

Place in casserole and bake at 375 degrees for 45 minutes.

Sandra Rodman Licking

add zucchini, onion and cook until zucchini is tender. Add tomatoes and season with garlic powder and salt and stir. Add cheese cover the vegetable mixture with the cheese. Cover with a lid. Turn heat off or set pan aside, let cheese melt. Serve hot.

Dee Frost Salem SHAKIN RANCH POTATOES 6 medium baking potatoes 2 tablespoons canola oil 1 packet Shake N Bake, chicken flavor 1 packet Hidden Valley ranch dry mix Preheat oven to 400 degrees. Peel and wash potatoes. Cut into bite-size pieces. In a large bowl, toss together potatoes and oil. Add Shake N Bake and Hidden Valley ranch mix into the bowl and toss to combine and coat.

Lightly spray cookie sheet with nonstick spray. Spread potatoes out evenly over cookie sheet. Bake for 25 to 35 minutes or until potatoes are crispy on the outside and tender on the inside.

Candace Miller Salem

cheese and 2 tablespoons butter. Cook and stir over low heat until melted.

Pour half over vegetables in casserole.

Repeat layers.

Melt remaining butter and toss with cracker crumbs. Sprinkle over top of casserole. Bake uncovered at 325 degrees for 20 to 25 minutes or until browned.

Jean Quinn Licking SPINACH CASSEROLE 2 tablespoons flour 1 pound small curd cottage cheese 1/2 stick butter, melted 3 eggs, beaten 1 package chopped spinach, thawed and squeezed dry 1 package Old English cheese slices (or sharp cheddar), torn into small pieces Combine in casserole dish. Bake at 350 degrees for 1 hour. Let stand 10 minutes before serving.

Becki Heathman Salem

TAKE OUT POTATOES 1 (32 ounce) package frozen hash brown potatoes ZUCCHINI DISH COLORFUL VEGGIE BAKE 1 can cream of celery soup 2 tablespoons olive oil 1 package frozen California1 can cream of chicken soup 3 to 4 medium size zucchini, blend vegetables 1 stick butter, melted sliced 4 ounces cheese, cubed (any 1/2 cup chopped onion 1 medium onion, peeled and kind you prefer) 1 cup sour cream sliced 3 tablespoons butter, divided 1 cup grated cheddar cheese 2 large tomatoes, chopped 1/4 cup crushed butterMix all ingredients together and 1 tablespoon garlic powder flavored crackers bake 1 hour at 350 degrees. Optional: 1 tablespoon salt Prepare veggies according to pack- can add cooked diced ham or cooked 1 cup sharp shredded cheddar age directions; drain. Place half in an sausage crumbles. cheese ungreased baking dish.

Shellie Ogden In a medium pan, heat the oil then In a small saucepan, combine Licking

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HEALTH CONSCIOUS FIRST PLACE WINNER LIME BASIL GRILLED CHICKEN (Yield: 4 servings) 4 boneless, skinless chicken breast Marinade: 1 tablespoon olive oil 1/4 cup lime juice 1 tablespoon basil, dried 2 tablespoons white wine vinegar 1 tablespoon grated lime peel 2 cloves garlic minced 1/4 teaspoon pepper Combine marinade ingredients. Add chicken and refrigerate 30 minutes.

Grill or broil chicken 10 to15 minutes per side. Discard marinade.

Calories 180, Fat 6.5 grams, Carbohydrate 3 grams, Cholesterol 72 mg, Sodim 66 mg.

Sandra Lewis Houston SECOND PLACED OVEN-BAKED CORN CHIPS 1 package corn tortillas Canola oil Salt Lightly brush one side of each tortilla with canola oil and sprinkle with salt. Stack the tortillas and cut into eight wedges. Separate the wedges and arrange on lightly oiled baking sheets. Bake at 350 degrees for 8 to 10 minutes or until crisp. Serve with salsa.

This makes a great low calorie and

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low fat snack. When cool, store chips in an airtight container up to 1 week or can be frozen up to 2 months.

Jean Quinn Licking

THIRD PLACE GAZPACHO COLD TOMATO SOUP 2 large tomatoes 1 cucumber 1 green pepper 2 tablespoons minced garlic 1 medium onion (optional) 1 (46 ounce) can tomato juice 1/4 cup olive oil 1/4 cup red wine vinegar 1 1/2 teaspoon salt Pepper (white pepper can be substituted) Tabasco (you can add some to the whole mix or let everyone adjust their own to taste) Cut tomatoes, onions, cucumbers, green pepper into chunks. Put in blender or food processor with garlic, salt, pepper, olive oil, vinegar and Tabasco and liquefy. Pour the mixture and the can of tomato juice into a beverage pitcher with a lid. Stir. Refrigerate until chilled. Serve by pouring into bowls. It keeps well for up to a week covered in the refrigerator.

Freezer method: Do everything except adding the can of tomato juice.

Put in a quart-sized freezer bag and freeze. When you are ready to serve, let mixture thaw and add the can of tomato juice to the mixture.

Debbie McClure Olathe, Kansas Continued Next Page

The Salem News/Salem, MO

Tuesday, October 22, 2013 From Previous Page KALE CHIPS Kale Olive oil Sea salt or salt substitute Preheat oven to 425 degrees. Use a nonstick spray to grease a baking sheet. Wash one bunch of kale thoroughly and dry completely. Either chop kale or simply pull kale leaves off the stem in chip-size pieces. Spread kale on the baking sheet trying not to overlap the pieces. Either brush a light coating of olive oil on top of the kale or use a spray olive oil to coat the kale. Sprinkle salt to taste on top. Bake at 425 degrees for 10 to 15 minutes or until crispy.

This recipe is incredibly simple and incredibly healthy. Kale is one of the most nutrition dense greens there is and one of the healthiest vegetables on the planet. Not only does 1 cup of chopped kale contain 9 percent of our daily value of calcium, 206 percent of vitamin A, 134 percent of vitamin C, and an amazing 684 percent of vitamin K, but eating kale can reduce your risk of early death or developing cancer. Kale can also protect you from heart disease and it does wonders for your digestive system.

You may think kale can only be used in salads or sautéed, but there is an even tastier way to get your kale fix! Kale chips are one of my favorite snacks to make and they totally satisfy my chip craving. They have amazing flavor and they are extremely crunchy.

Enjoy!

Kim Shelton Salem BUTTER MOCHI (This is a gluten-free dessert that is delicious!)

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1 (16 ounce) box mochiko sweet rice flour 2 tablespoons baking powder 2-1/2 cups sugar 1 cup coconut flakes 1 (16 ounce) can coconut milk 2 cups whole milk 8 eggs 1 stick butter, melted Mix all dry ingredients in order listed. Add wet ingredients. Place in pan sprayed with non-stick cooking spray. Bake at 350 degrees until golden brown, about 1 hour.

(Place a pan of water on oven rack below cake to steam it while baking.)

Vivian Monica Mace Licking JOGGING-IN-A-JUG 5 cups apple juice 2 cups grape juice 1 cup red cider vinegar Mix all together. Shake and drink 2 ounces twice a day. Good for losing excess pounds; also good for arthritis.

Barbara Hoornaert Salem PINEAPPLE ICEBOX DESSERT 2 cups cold fat-free milk 1 (1.34 ounce) package sugarfree instant vanilla pudding mix 1 cup reduced fat whipped topping 1 (20 ounce) can pineapple tidbits 2 packages (3 ounces each) ladyfingers In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in whipped topping, set aside.

Drain pineapple, reserving 1/4 cup juice. Arrange half of the ladyfingers in an ungreased 11x7-inch dish. Brush

with 2 tablespoons reserved pineapple juice. Top with half of the pudding mixture and half of the pineapple. Repeat layers. Cover and refrigerate overnight. Cut into squares.

Arlean Woods Salem

minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.

Nutrition facts: 1 slice equals 1/5 calories, 2 grams fat (trace saturated fat), 0 cholesterol, 178 mg. sodium, 23 gram carbohydrate, 2 gram fiber, 3 gram protein.

Diabetic exchange: 1-1/2 starch.

PINEAPPLE ANGEL FOOD CAKE Weight Watchers: 2 points per slice.

(Yield: 15 servings) I like to set bread machine on 1 (16 ounce) box angel food dough cycle, make into loaf pan that (white) cake mix has been sprayed with cooking spray, 1 (20 ounce) can crushed then let rise until double and bake at pineapple with juice, undrained 375 degrees for 35 to 40 minutes.

Preheat oven to 350 degrees, lightly Ruth Stroburg spray 9x13-inch pan with cooking Salem spray.

In a large bowl, mix cake with SUGAR-FREE OATMEAL COOKIES pineapple and all the juice. Blend well (Yield: 48 cookies) by hand—mix will rise.

1 cup whole-wheat flour Pour batter in pan, bake 350 de1 cup oatmeal grees for 25 minutes or golden brown.

1 teaspoon ground cinnamon (I like it warm) Serve warm or cold.

1 teaspoon baking powder 135 calories, no fat, no saturated 1/2 teaspoon baking soda fat, no cholesterol, 24 grams sugar, 1/4 teaspoon ground nutmeg 31 grams carbohydrates.

1/4 teaspoon ground allspice Shirley Seay 1/4 teaspoon ground cloves Salem 1/2 cup raisins

HONEY WHEAT OATMEAL BREAD 1-1/4 cups water (70 to 80 degrees) 1/2 cup honey 2 tablespoons canola oil 1-1/2 teaspoons salt 1 cup quick cooking oats 1-1/2 cups bread flour 1-1/2 cups whole-wheat flour 1 package (1/4 ounce) active dry yeast In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting.

Choose crust color and load size if available. Bake according to bread machine directions. Check dough after 5

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1 cup unsweetened applesauce 1/4 cup water 1/3 cup vegetable oil 2 eggs 1 teaspoon vanilla extract 1/4 cup finely chopped nuts Combine all ingredients in a mixing bowl. Beat well. Drop by spoonfuls onto a lightly oiled baking sheet. Bake at 375 degrees for 10 to 15 minutes, or until browned.

Sandra Rodman Licking

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The Salem News/Salem, MO

Tuesday, October 22, 2013

HEIRLOOMS

SECOND PLACE DOLLY HASTEN’S DIVINITY 2-1/2 cups sugar 1 teaspoon vanilla 2 egg whites 1/2 cup light corn syrup 1/2 cup water Pinch of salt Cherry or vanilla flavoring Walnuts, optional Beat egg whites in a large bowl and set aside. In a saucepan boil sugar, water and syrup while stirring gently; the mixture is done at 235 degrees or if it forms a soft ball when a tablespoon full is dropped into cold water.

Pour the mixture over the beaten egg whites, beating continually. Add vanilla, nuts, flavoring and salt. Beat until almost hard then drop by teaspoons onto waxed paper.

In memory of Dolly Hasten, who passed away 18 years ago August 6, 2013.

Dolly was a great cook. She was the mother of 7 children so she had a big family to cook for. Dolly was a factory worker at the International Shoe Factory for 27 years. She was the mother of Butch, Jim, Bob, Bill, Susan, Corbin and Corda.

Barbara Hoornaert Salem THIRD PLACE MOM’S FRESH APPLE CAKE My mother has been making this cake for a long time and it always gets rave reviews! It’s so moist and nutty, yet easy to make. Everyone requests this year after year!

1/2 cup vegetable oil

1 cup cream, whipped Combine eggs, sugar, flour, and juice and cook until thickened. Cool. Fold in whipped cream. Combine with fruit and chill.

For an updated version use pineapple chunks, mandarin oranges, miniature marshmallows, and Cool Whip.

Duetta Edwards Salem

2 eggs, beaten 2 teaspoons vanilla extract 4 cups chopped apples 2 cups sugar 2 cups flour 2 teaspoons ground cinnamon GRANDMA LARSON’S 2 teaspoons baking soda HOMEMADE VANILLA ICE CREAM 1 teaspoon salt (Yield: Makes a little 1 cup chopped walnuts over 1/2 gallon) Preheat oven to 350 degrees.

6 cups whole milk Grease & flour a 9x13-inch pan. In a 2 egg yolks, beaten large bowl, stir together oil, eggs and 2-1/4 cups sugar vanilla. Add apples and sugar, mixing 1 tablespoon corn starch well. Stir in remaining dry ingredients.

1/2 teaspoon salt Mix in nuts last. Spread batter evenly 2 cups heavy whipping cream into prepared pan. Bake for 45 min2 egg whites, beaten utes, or until cake springs back to 2 teaspoons vanilla touch.

Bag of ice Excellent served warm with vanilla Rock salt (Varies depending on ice cream!

Lori Sommer ice cream maker directions, I Salem used 16 ounces) Mix together whole milk, egg yolks, sugar, cornstarch, and salt. Scald mixMILLIONAIRE SALAD My mother-in-law, Claudine Ed- ture (Heat until mixture reaches 180 wards (who was 104-years old this degrees or almost boiling.) Remove year) was making this salad when I from heat and let mixture cool. Add came into the family over 50 years whipping cream, vanilla and beaten egg whites. ago.

Pour all this into canister and set 1 (20 ounce) can sliced into ice cream maker. Alternate ice pineapple rings, drain, reserve and rock salt on the sides until it comjuice. Cut pineapple slices into pletely covers canister. (You will have cubes. to add more ice and salt as it is run2 oranges, diced ning.)

1/2 cup nuts Follow instructions for operating ice 10 marshmallows, cut up cream maker. (My electric one needed Combine all ingredients in a to run for 30 minutes.) bowl.

This homemade ice cream recipe 2 eggs belonged to my Great Grandmother, 1/2 cup sugar Carolina Wilhamena Louisa Frederica 2 tablespoons flour (Kruse) Larson who was born in 1889 juice reserved from pineapple

10D

FIRST PLACE WINNER GRANNY’S CHEESECAKE Crust: 26 graham crackers 2 tablespoons sugar 1 stick butter, melted Filling: 1 package lemon Jell-O 3/4 cup sugar 1 (8 ounce) package cream cheese, softened 1 cup boiling water 1 can Milnot, cold Crush graham crackers, add sugar and melted butter. Set aside.

Mix Jell-O, sugar, cream cheese and boiling water. Set in refrigerator to let cool.

Whip cold Milnot evaporated milk until real stiff. Pour Jell-O mixture over it and mix.

Press 3/4 of graham cracker into bottom of pan; press firmly. Pour JellO mixture over and sprinkle with remaining crumbs. Refrigerate 3 or 4 hours before serving.

Optional: May put cherry or blueberry pie filling on top.

This is a third generation recipe. My mom’s mother has handed this down to family members.

Shellie Ogden Licking to German immigrants. She made this treat for her large family in South Dakota using ice from outside in her crank-style ice cream maker. It was a wonderful treat when my brothers and I were growing up as well. Mom also had the old crank kind of ice cream maker, so it was a LOT of work, but totally worth it!

Debbie McClure Olathe, Kansas CORNCOB JELLY 12 dried red corncobs, kernels removed

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1 box powdered pectin 1 tablespoon lemon juice 3 cups sugar Few drops red food coloring Bring cobs and enough water to cover to a boil in a stock pot reduce heat and simmer 30 minutes. Strain the mixture thru a cheesecloth-lined sieve (should be about 7 cups). Boil until about 3 cups liquid remain (about 45 minutes), add pectin and lemon juice and boil until mix cannot be stirred down. Add sugar and boil 1 1/2 minute longer. Take off from heat, add food color and pour into hot sterile jars, seal and process in hot water 5 minutes. Cool, store in dark place. Very subtle flavor (like honey) Good on biscuits!

Betty Addison gave me this recipe many years ago when I first came to Salem. Thought it was delicious. Country women “made do” with whatever they had and shelled corncobs from field corn certainly were something they had in abundance.

Shirley Seay Salem GREEN TOMATO PIE 6 medium-size green tomatoes (Washed, peeled and sliced thin) 1-1/2 cups green tomato 1 cup stirred apples 1 cup raisins Cook until tender.

3/4cup sugar 3 tablespoons flour 1 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg Continued Next Page

The Salem News/Salem, MO

Tuesday, October 22, 2013 From Previous Page 1/4 teaspoon salt Mix and stir into top mixture and stir until thickened. Pour into uncooked pie crust and bake until golden brown.

My mother, Mary McGuirk made this back as far as the 1950’s. She was handed down the recipe from her mother, Bessie Wofford. Mary McGuirk won a McGuirk family pie making contest with this recipe in the 1990’s.

Linda Bond Salem SHREDDED APPLE PIE 56 apples (4 cups), peeled and shredded 1/2 stick butter, melted 1 egg, slightly beaten 1-1/2 cups sugar 2 teaspoons apple pie spice 9-inch unbaked pie crust Mix in order given and pour in unbaked pie shell. Bake at 400 degrees for 10 minutes, reduce heat to 350 and continue baking for 45 minutes or until crust and apples are lightly browned.

This would have to be my all time favorite recipe, given to me by my grandmother, Bessie Baker, years ago.

Mom worked in “The Shack”, a small café in old downtown Branson, Mo., in the mid 1950’s. She was widely known as “Bessie Baker the Pie Maker” and for a very good reason, she was the best around. To my knowledge the restaurant still operates there. This recipe is quite simple and delicious!

Joan Eaton Salem

1 can (8 ounce) tomato sauce 2 large tomatoes, cubed 3 large peeled potatoes, cubed 2 large carrots, chopped In large size pan, fill to half full with water. Put on stove to heat. While water is heating up, in large bowl, combine the first nine ingredients very well. Make medium sized meatballs and put into the hot water. Cook for 15 minutes. Skim off any excess fat.

Reduce heat to a smooth simmer. Add tomato sauce, tomatoes, potatoes and carrots. Cook until carrots and potatoes are done.

Add 2 handfuls of rice and cilantro.

Cook for 5 minutes.

Taste broth for seasoning, add salt and garlic powder to taste.

Salsa for Albondegus: 1 large can of whole green chiles, chopped 2 large tomatoes, chopped 1 bunch of green onions, sliced 1 tablespoon red pepper Handful of fresh cilantro Salt to taste Also add garlic powder to taste Combine all ingredients in a bowl, let sit half an hour. Add to a bowl of soup to complete this meal.

Corn or flour tortillas are good with this.

Dee Frost Salem

FRIED APPLE PIES 2 cups sifted flour 1 teaspoon salt 3 teaspoons baking powder 1/4 cup shortening 2/3 cup milk 1-1/2 cups thick applesauce ALBONDEGAS Fat for frying This recipe has been in our family 1 cup sugar for three generations. As it was passed 3 teaspoons cinnamon each one added to it as they wanted.

Sift flour, salt and baking powder This is a Mexican meatball soup. together; cut in shortening until mixed 1 to 1-1/2 pounds of very lean well.

Add milk, gradually, to make a hamburger soft dough.

Turn out dough onto 1 egg lightly floured board. Knead with a 1 handful of instant rice also light touch.

Roll out dough very thin; save 2 handfuls for broth place on saucer.

Cut around edge with 1 tablespoon parsley knife.

Spoon on 2 tablespoons apple1 tablespoon oregano sauce, fold in half; moisten edges and 1 tablespoon cilantro, save seal with a fork.

Heat 1-1/2 inches fat some extra cilantro for the broth in a heavy bottom frying pan.

Brown 1/2 tablespoon mint flakes one side of pie, turn and brown other 1 tablespoon salt side. Drain on paper towels. Roll in 1/2 tablespoon pepper

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cinnamon sugar mixture while still warm.

This was my Grandma Stampers recipe from Virginia. She gave it to me in 1950. Delicious!

Sandra Rodman Licking SOAP STUFF Before my father passed away in 1975, one of his great enjoyments was cooking and finding new recipes in cookbooks, magazines, newspapers and on boxes, bottles and cans.

He found a recipe that we made and then remade with variations. He called it “Soap Stuff”. No one knows what happened to the original recipe we started with in the late ‘60’s, but we still make it today and the 4th generation—his great grandchildren he never even saw like Grampa Fred’s Soap Stuff. The name doesn’t do it much justice to our way of thinking, but the meal is good eats to us!

1 1/2 pound ground beef, lean 1 (16 ounce) package vermicelli broken into small pieces Coat bottom of large skillet or Dutch oven (with lid) with oil, stirring often, brown meat and vermicelli until meat is cooked and vermicelli noodles are varying colors as they are hard to stir. Drain off grease and return to heat adding: 4 stalks celery, chopped 1 medium onion, chopped 1 green bell pepper, chopped 2 garlic cloves, minced 1 (14 to 15 ounce) can stewed tomatoes 1 (15 ounce) can tomato sauce 1 (about 11 ounce) can mexicorn 1 to 2 teaspoons garlic powder 3 to 4 teaspoons chili powder

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11D Depending on degree of spice you want enough water to cook to desired tenderness. We prefer al dente—simmer over low heat stirring to keep from sticking, until juice thickens. Top with 8 slices of American cheese, cover and cook until cheese is completely melted. We usually serve it with garlic bread and sometimes a side salad.

Makes 6 to 10 servings, depending on how hungry you are. I hope you enjoy it as much as we do.

Carol Femmer Salem

1 (4 ounce) can mushroom stems and pieces, undrained 1 (10-3/4 ounce) can tomato soup, undiluted 1 (8 ounce) jar picante sauce 1 (18 ounce) bottle barbecue sauce 1 tablespoon Worcestershire sauce 2 cups cooked noodles, drained 1 cup cheddar cheese, shredded In a Dutch oven, brown beef with onions and garlic; drain. Add remaining ingredients, except cheese. Mix well. Cover and bake at 350 degrees for 1 hour. Sprinkle with the cheese just before serving.

This recipe has been in our family since the 1990’s. I don’t know the correct name of this casserole; I call it Alaskan Casserole because my son and daughter-in-law brought this recipe back with them from Alaska because they thought it was so good and it is now a family favorite. My son’s business takes them to Alaska every 2 to 3 years.

Jean Quinn Licking

VIDALIA ONION PIE 1 cup saltine cracker crumbs 5 tablespoons butter, melted Combine and press into 8-inch pan.

Bake 8 minutes at 350 degrees.

2-1/2 cups thinly sliced Vidalia onions 2 tablespoons oil Sauté onions in oil until tender.

Put in pie shell.

2 eggs 3/4 cup milk Salt and pepper to taste 1/4 cup grated cheddar cheese Mix ingredients except cheese and pour over onions. Top with cheese and bake at 350 for 45 minutes (I let it REMEDY FOR ARTHRITIC bake 20 to 25 minutes before I add SWELLING the cheese). This recipe is my Aunt He1 box white raisins len’s and she said she got this out of Gin (cheap kind is just fine) a St. Louis paper in July 25, 1983, Empty one box of white raisins into while visiting my grandmother and a glass jar (wide mouth works good) family in Pacific.

Georgia Brown Pour gin over raisins to cover the Cook Station raisins. Screw on lid, write date on jar.

Allow to soak for 30 days. Then eat 7 raisins (all at once) a day. When the jar ALASKAN CASSEROLE is about half empty, prepare a second 1 pound ground beef jar so that it will be matured and ready 2 cups diced onions to use by the time jar #1 is used up.

1 garlic clove, minced Shirley Seay 2 medium green peppers, diced Salem 4 cups celery, diced

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Tuesday, October 22, 2013

MAIN DISHES SECOND PLACE ROTEL DORITOS CHICKEN CASSEROLE 3 split chicken breasts 1 bag Doritos nacho cheese chips, crushed 1 can Rotel 1 can cream of chicken soup 1 small can chopped green chiles 1 pound Velveeta or American cheese (I use Velveeta) Cook and shred chicken. (I do this ahead of time.) Mix together Rotel, soup, green chiles, and cubed cheese.

Heat this mixture in a microwave until melted. Add chicken to the mixture.

Spray a 9x13-inch casserole pan and layer half of the chips and half of the cheese mixture. Repeat layers and top with a few crushed chips.

Bake at 350 degrees until hot and bubbly—about 30 minutes.

Elsie Heller Columbia THIRD PLACE SANTA FE TACO SOUP 2 cups cooked chicken breast, chopped 1/2 onion, chopped 1 tablespoon oil 1 clove garlic, minced (I use about 1 teaspoon minced garlic in a jar) 1 package taco seasoning mix 1 (15 ounce) can diced tomatoes 1 (15 ounce) can chili beans 1 (15 ounce) can black beans

Salem

1 can corn with peppers 1 (8 ounce) jar Mrs. Renfros green chili salsa 1 (4 ounce) can green chilies 2 cups chicken broth Sauté onion and garlic in oil. Then combine everything in a large pot, simmer for 45 minutes or so. When serving top with cheese and tortilla chips.

Linda Miller Licking BROWN SUGAR GLAZED HAM (Yield: 10 to 12 servings) 1 cup brown sugar 2 tablespoons molasses 2 tablespoons cornstarch 1 cup water 6 pound fully cooked honey ham Combine brown sugar and molasses, mix cornstarch and water and add together. Cook over medium heat until just bubbling, stirring. Remove from heat. Place ham in a roaster pan and pour glaze over top. Cover with aluminum foil and bake at 350 degrees for 1-1/2 hours.

Brenda Cottrill Salem DUTCH OVEN PORK ROAST (Yield: 8 servings) 1 (4 to 5 pound) Boston butt roast 2 tablespoons Rib Rub 2 cups Coca Cola or 7-Up soda Rub roast with Rib Rub and place in Dutch oven; pour in soda and cover.

Bake at 375 degrees for 2-1/2 hours.

A meat thermometer will say 170 degrees when done. Remove roast to serving platter and carve after 15 minutes.

Kaye Sullins Licking TACO CASSEROLE 1 pound lean ground beef 1 cup chopped onion 1 bottle (8 ounce) Taco Sauce 3/4 cup water 1 (4 ounce) can diced green chilies 1 (1.25 ounce) packet Taco seasoning mix 1 (12-count) package taco shells, broken 2 cups (8 ounces) shredded mild cheddar cheese Preheat oven to 375 degrees.

Grease 11x7-inch baking dish. Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is browned. Drain and discard excess fat. Stir in taco sauce, water, chilies, and seasoning mix; bring to a boil. Reduce heat to low and cook 3 to 4 minutes, stirring occasionally.

Layer half of broken taco shells on bottom of baking dish. Cover with half of meat mixture; sprinkle with 1 cup cheese. Repeat layers.

Bake 20 to 25 minutes or until bubbly and cheese is melted.

Top with chopped tomatoes and/or sour cream before serving, if desired.

Duetta Edwards Salem

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FIRST PLACE WINNER CHICKEN AND DUMPLINGS Dumplings: 3/4 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/3 cup chicken broth Mix all together and let set 10 minutes.

Have 2 cups broth, 1 can cream of chicken soup and 1 cup cooked, cutup chicken pieces, hot and ready to drop dumplings into.

Drop dumplings by spoon into hot broth and simmer until dumplings are done.

Can be doubled or tripled for more dumplings.

Amy Dickens Licking MEATLOAF MEATBALLS Meatballs: 2 pounds ground chuck 3 eggs 1 teaspoon chili powder 1/2 cup oats 1/2 package Lipton onion soup mix Preheat oven to 375 degrees. Mix well and form into balls a little smaller than the palm of hand.

Sauce: 2-1/2 cups ketchup 1 cup brown sugar 1 tablespoon garlic salt 2 to 4 tablespoons liquid smoke, to your taste 2 teaspoons chopped onions, optional Pour sauce over balls, cover with foil and bake for 1 hour and 20 min-

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utes until well done.

Charity Bryson Bunker

MUFFALATO (ITALIAN MAIN DISH SANDWICH) 1 cup Giardiniera (Italian mix of pickle & veggies) drained, rinsed & chopped (found at local stores) 1/4 cup pimento olives, sliced 1/4 cup chopped parsley 2 stalks thinly sliced celery Mix above with 1 tablespoon olive oil and set aside.

4 ounces thinly sliced provolone cheese 4 ounces thinly sliced deli ham 4 ounces thinly sliced Genoa salami 1 loaf (8-inch round) artisan bread (cut in half horizontallyremove most of center of bread leaving 1 inch around crust Drizzle 1 tablespoon of olive oil on both sides of bread. Layer salami and ham on bottom, top with Giardiniera mix, then cheese. Cover with top half of loaf. Press and wrap tightly with clean plastic wrap and refrigerate.

With serrated knife, cut in quarters and enjoy.

Shirley Seay Salem CHICKEN CRUNCH CASSEROLE (Yield: 6 to 8 servings) 3 to 4 large boneless chicken breasts, cooked and shredded 1 can cream of chicken soup 1 can of milk 1 small can mushroom pieces, drained 1 can water chestnuts, drained 2 stalks celery, chopped 1 large can chow mein noodles Continued Next Page

The Salem News/Salem, MO

Tuesday, October 22, 2013 From Previous Page Mix all ingredients together except noodles and place in 13x9-inch baking pan. Top with chow mein noodles.

Bake at 350 degrees for 30 minutes.

Kathleen Williams Licking QUICK FIX CHICKEN CASSEROLE 2 cups noodles, cooked and drained 1 large can (12.5 ounce) white chicken breast meat, drain off liquid 1 (10.5 ounce) regular-size can cream of mushroom soup, don’t add water.

Cook noodles until done in hot water with salt to taste and 1 tablespoon oleo.

When done drain off the water. Add white chicken meat drained, and the cream of mushroom soup. Heat in a casserole dish or other pan in oven or microwave until hot.

Geneva Putman Salem

1 teaspoon butter or olive oil Preheat oven to 375 degrees. Neatly package salmon in foil with olive oil to form a pouch and bake until flakey, about 20 minutes, set aside.

Combine Ricotta/cottage cheese, eggs and whites, oregano and garlic salt, set aside. In butter or olive oil, sauté garlic and onion until golden.

Allow to cool for several minutes and combine with Ricotta mixture.

Soft boil lasagna noodles, not until they are completely done as you want them to absorb the flavors of the sauce when you bake.

In a medium to large baking dish (13x9-inch pan or deep 11x17-inch pan), begin to layer in the following order: Layers: 3 tablespoons Alfredo sauce, spread over the base of the pan Noodles, enough to cover the entire pan Spoon Ricotta mix, then spread over noodles Sprinkle flaked salmon evenly Shredded mozzarella, spread evenly Repeat until pan is full, ensure you save enough mozzarella that it is the final layer.

Bake for approximately 1 hour covered with foil. Remove foil and bake 15 minutes or until cheese is slightly golden. Cool 15 minutes and serve hot.

Abbie J. Cottle Rolla

GRILLED JALAPENO POPPERS 16 jalapeno peppers 2 packages lean bacon 1 (8 ounce) package Philadelphia cream cheese Toothpicks Carefully pull stem from jalapenos.

(Do not make a hole in pepper when removing stems.) Cut peppers in half long ways. Remove seeds and wash peppers. Fill each pepper with cream COFFEE FLAVORED BEEF ROAST 6 medium red potatoes, cut cheese. Wrap each cream cheese stuffed pepper with a strip of bacon. into wedges 6 medium carrots, cut into 1The trick is to keep the cream cheese in the pepper while grilling, so you inch lengths 2 beef sirloin tip roasts, 2 to 3 need to wrap it spiral, sealing the cut edge tight. Stick toothpick through pounds each 1 teaspoon salt, divided the end of bacon all the way through 1/2 teaspoon pepper, divided pepper. (Can put toothpick through other end of pepper if needed.) Place on grill, turning often depending how hot the fire is. Cook until bacon is done. The longer they cook, the less spicy they will be. If you want poppers very spicy, leave the seeds in the peppers.

Shellie Ogden Licking SALMON ALFREDO LASAGNA (Yield: 8 to 12 man-size servings) 8 ounce salmon fillet 1 tablespoon olive oil 1 egg 2 egg whites 1-1/2 teaspoon oregano 1 teaspoon fresh minced garlic 1/2 medium onion, finely chopped 24 ounces Ricotta or cottage cheese 1/2 teaspoon garlic salt 12 to 16 lasagna noodles 16 ounces shredded mozzarella cheese 16 ounces Alfredo sauce

2 teaspoons canola oil 1 onion, halved and sliced 2 cups fresh mushrooms, quartered 2 garlic cloves, minced 1-1/2 cup brewed coffee 1 teaspoon chili powder 3 tablespoons cornstarch 1/4 cup cold water Place potatoes and carrots in a 6quart slow cooker. Sprinkle beef with half of the salt and pepper. In a large skillet, brown beef in the oil on all sides; place in slow cooker. In the same skillet, sauté onion in the drippings for 2 minutes, add mushrooms and garlic; cook 2 minutes longer. Stir in the coffee, chili powder and remaining salt and pepper; pour over the beef. Cover and cook on low for 6 to 8 hours or until tender. Remove meat and vegetables to a serving plate and keep warm.

Skim fat from cooking juices. Transfer to small saucepan; bring to a boil.

Combine cornstarch and water, stirring until smooth; gradually stir into saucepan. Bring to a boil and cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

Jean Quinn Licking PARMESAN CRUSTED CHICKEN 4 boneless, skinless chicken breasts 1/2 cup mayonnaise 1/2 cup milk (any kind) 1-1/2 cups Italian bread crumbs Mix milk and mayonnaise in a bowl.

Place pieces of chicken in the bowl and completely cover. Roll chicken in Italian bread crumbs until evenly coated. Place in lightly greased casserole dish. Bake in a preheated 325 degree oven for 20 minutes. At that time, sprinkle parmesan cheese on each

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13D

piece and return to oven to bake for about a half hour from mealtime.

Once you are ready to cook, boil another 10 minutes until done.

Debbie McClure your water and add your pasta. Cook Olathe, Kansas so it’s pretty al dente.

While you are waiting for the water to boil, prep your shrimp if needed.

SHRIMP SCAMPI FOR TWO Devein and take off any shell.

1/2 box of pasta (I chose bow When you add the pasta, it’s time tie but traditionally you use a to sauté the peppers and garlic in your linguine) large saucepan. Once the peppers are 1/2 cup of the water from the also getting al dente, throw in your cooked pasta shrimp. Once the shrimp get pink all 2 tablespoons olive oil over (about 5 minute), take them out 3 tablespoons butter (save 1 and set aside. Keep those peppers and tablespoon for the middle step) 1/2 bell pepper (I use a yellow garlic in there. bell but red or orange would be Add your wine and lemon juice and fine too—just not green) bring to a boil. Add 1 tablespoon of butter and return the shrimp to the 4 cloves of fresh garlic pan.Add 1/4 cup of the pasta water 12 raw jumbo shrimp, that you reserved, cream, parsley and deveined salt. And your red pepper flakes if you 1/2 cup dry white wine (such want. Add in your pasta and let sit on as Chardonnay) warm for about 5 minutes so all the 1 lemon, juiced flavors are incorporated nicely.

1 tablespoon heavy cream Rebecca England 1/2 teaspoon parsley Salem 1/4 teaspoon salt Red pepper flakes to taste Continued Next Page Fill a large pot with water and season it with salt for the pasta.

VISIT US ON THE WEB In a large saucepan, place 2 tablespoons of butter, 2 tablespoons of thesalemnews olive oil, 4 cloves of garlic (finely online.com chopped), and 1/2 a bell pepper (1/2 julienned). Let that sit until you are ®

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Tuesday, October 22, 2013 From Previous Page UNSTUFFED PORK CHOPS 4 boneless pork loin chops 1 tablespoon vegetable oil 1 package (6 ounce) crushed chicken stuffing mix 1 can (10.5 ounce) condensed cream of mushroom soup 1 soup can of 2 percent milk 1/8 teaspoon pepper In a large skillet, brown chops in oil.

Transfer to a 9-inch square baking dish.

Sprinkle with stuffing mix. In a small bowl, combine soup, milk and pepper.

Pour over top. Cover and bake at 350 degrees for 30 to 35 minutes or until a thermometer reads 160 degrees.

Arlean Woods Salem BAKED FISH MEAL Line a large cookie sheet with foil.

Place 2 to 4 frozen fish fillets on one end; sprinkle with Old Bay seasoning.

Make a dam with the foil. Slice potatoes into the dam; sprinkle lightly with oil, salt, pepper, garlic and parmesan cheese. On the other side of the dam, place frozen vegetables of choice; season with salt and pepper. Bake at 400 degrees for 20 minutes. You can use two cookie sheets and put one on the lower shelf, depending on how many

fish you need.

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Pour mixture into prepared casserole Pauline Buell dish. Sprinkle with remaining 1 to 2 Licking cups cheese. Bake for 10 to 15 minutes or until hot and bubbly.

TACO NOODLE BAKE Candace Miller 2 pounds lean ground beef Salem 1 medium onion, chopped 1 cup water BEST EVER MEAT LOAF 1-1/2 packets dry taco (Yield: 6 servings) seasoning mix 2 eggs 1 (15 ounce) can corn, drained 2/3 cup milk 1 (15 ounce) can diced 3 slices bread, torn into pieces tomatoes with green chilies 1/2 cup chopped onion 8 ounces cream cheese 1/2 cup grated carrot 1 cup salsa 1 cup (4 ounces) shredded 16 ounces dry medium shell cheddar or mozzarella cheese pasta 1 tablespoon chopped fresh 3 to 4 cups shredded cheddar parsley or 1 teaspoon dried cheese, divided parsley Cook noodles according to package 1 teaspoon salt directions, set aside. Preheat oven to 1 teaspoon dried basil, thyme 350 degrees. Grease a large casserole or sage, optional dish, set aside. In large skillet, cook 1/4 teaspoon pepper ground beef and onion until meat is 1-1/2 pounds lean ground beef brown; drain fat. Sir water and taco Topping: seasoning into ground beef mixture, 1/2 cup tomato sauce then cover, bring to boil; reduce heat.

1/2 cup packed brown sugar Simmer for 1 minute; stir. Add corn, 1 teaspoon prepared mustard tomatoes, salsa and cream cheese.

In a large bowl, beat eggs, add milk Cook over medium heat, stirring often, and bread; let stand a few minutes or until cream cheese melts and mixture until the bread absorbs the liquid. Stir is heated through. Add noodles and 2 in the onion, carrot, cheese, herbs and cups shredded cheese; stir to combine. seasonings. Add beef; mix well. In a shallow baking pan, shape beef mixture into a 7-1/2x3-1/2x2-1/2-inch

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loaf. Bake at 350 degrees for 45 min- 1/2 hour utes. Meanwhile, combine topping in1 tablespoon Worchester sauce gredients. Spoon some of topping over 2 tablespoons brown sugar meat loaf. Bake for about 30 minutes 1 tablespoon vinegar longer or until no pink remains, occa1 teaspoon prepared mustard sionally spooning some of the remain1 cup tomato juice ing topping over loaf. Let stand 10 1 teaspoon salt minutes before serving.

Serve on 6 to 8 hamburger buns. If Ruth Stroburg mixture is too juicy, sift in a small Salem amount of flour while stirring vigorously.

Debby Land DORITO CASSEROLE Clinton 1-1/2 pounds ground chuck 1 (10.5 ounce) can cream of TACO SOUP mushroom soup 1 pound ground chuck, 1 (10.5 ounce) can cream of browned and drained chicken soup 1 (15 ounce) can ranch style 2 (10.5 ounce) cans milk beans 1/2 can of red enchilada sauce 1 (10 ounce) can Rotel 1 (10 ounce) can chopped tomatoes Rotel tomatoes 2 (10 ounce) cans Minestrone 1 large onion, chopped soup 1 (16 ounce) package grated 1 (10 ounce) can beef broth cheddar cheese Combine all ingredients in a Dutch 1 (11 ounce) package corn oven. Simmer for about 30 minutes.

Doritos Theresa Leonard Preheat oven to 350 degrees.

Salem Brown ground chuck with onion until done. In large saucepan, combine MEATBALLS IN THE CROCKPOT soups, milk, enchilada sauce and Ro1/2 pound ground beef tel. Whisk the lumps out and cook on Dash of pepper low until warm.

1 tablespoon dried, minced Grease a casserole dish and put a onion thin layer of chips on the bottom of Salt to taste the pan. Spread half the meat mixture 1 can cream of celery soup over the Doritos. Sprinkle half of the 1 can milk cheddar cheese over the meat and 3 cups cut-up carrots then half of the sauce mixture over 2 diced potatoes the cheddar cheese. Repeat except Spray crock pot with non-stick this time put the meat mixture and spray. Mix beef with onion. Shape then put the sauce next. Top with the meatballs in the size of walnuts and other half of the cheddar cheese. Bake layer in crock pot. Cover with carrots for 30 minutes. and potatoes. Pour soup into small Lewis Leonard bowl. Fill soup can with milk and mix Salem with soup; pour over meatballs and SLOPPY JOES vegetables. Sprinkle with salt and pep1 pound hamburger per. Cook on high for 3 hours or low 1/4 cup chopped onion, sauté for 4 to 5 hours. in skillet, drain Sandra Rodman Add and simmer 15 minutes to Licking

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Tuesday, October 22, 2013

MICROWAVE EASY SECOND PLACE CHOCOLATE PEANUT BUTTER MUG CAKE Pam non-stick cooking spray 2 tablespoons creamy peanut butter 2 cups Reddi-wip dairy whipped topping 2 eggs 1/2 cup dry chocolate fudge brownie mix Spray inside of two microwave-safe mugs with cooking spray. Place 1 tablespoon peanut butter in bottom of each mug. Whisk together Reddi-wip, eggs and brownie mix in medium bowl. Place half of batter in each mug.

Microwave each mug individually on high 1 minute to 1 minute 15 seconds or until set. Invert each cake onto a plate. Serve with additional Reddiwip, if desired.

Arlean Woods Salem

wax paper. Microwave at mediumhigh for 12 to 15 minutes or until knife inserted in the center comes out clean.

Let stand 5 minutes before serving.

If you are not in a hurry and choose to use the oven, bake at 350 degrees, uncovered, for 30 to 35 minutes.

Sandra Rodman Licking EASY NO-BAKE PEANUT BUTTER BARS 2 cups peanut butter 3/4 cup brown sugar 1/2 cup melted butter 3-1/2 cups powdered sugar 1 (24 ounce) package chocolate almond bark Mix peanut butter, butter and sugars and pat onto a buttered cookie sheet. Melt one package of chocolate almond bark according to directions on package. Pour over peanut butter mixture. Cool at room temperature.

Cut into squares and refrigerate.

(Bonus: These are gluten free as is—no modifications needed!)

Debbie McClure Olathe, Kansas

THIRD PLACE MEXICAN CORN SOUP (Made with 5 cans and 2 envelopes) 1 pound ground beef 1 can pinto beans BOWTIE SKILLET LASAGNA 1 can kidney beans 10 ounces bowtie or Farfalle 1 can corn noodles 2 cans Rotel 1 pound lean ground beef 1 envelope taco seasoning 2 tablespoons olive oil 1 envelope Original Hidden 1 (24 ounce) jar spaghetti Valley ranch sauce Brown the ground beef, mix all in1/2 teaspoon garlic powder gredients together, and add 1 or 2 1 teaspoon Italian seasoning cans water for desired consistency.

1 cup shredded mozzarella Bring to a boil. Serve with a dollop of sour cream and tortilla chips.

Linda Bond Salem HAM AND EGG CASSEROLE 3 cups white bread cubes, crusts removed 2 cups sharp cheddar cheese, shredded 1/4 cup green onions, finely chopped 1 (4.5 ounce) can sliced mushrooms, drained 1 cup ham, cut into 1/2-inch cubes 4 eggs 1/2 cup milk 1/8 teaspoon pepper 1 teaspoon dry mustard Dash of hot sauce Place bread cubes in 2-quart oblong glass baking dish. Sprinkle with the cheese, green onions and mushrooms.

Top with ham cubes. Beat together eggs, milk, dry mustard, pepper and hot sauce; pour over ham. Cover with

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cheese 1/2 cup sour cream Boil noodles according to package direction. Drain water. Cook ground beef in a large skillet until browned.

Drain grease. Add cooked noodles to ground beef and 2 tablespoons olive oil. Stir together. Add spaghetti sauce, garlic powder, Italian seasonings, mozzarella cheese and sour cream to the beef noodle mixture. Carefully stir to combine. Turn heat to low and continue to cook and stir until mixture is thoroughly heated. About 10 minutes.

Candace Miller Salem PIE CRUST 2 cups flour 2/3 cup Crisco 1 teaspoon salt Using a Tupperware bowl with a lid.

Shake for 60 seconds.

Add: 6 tablespoons Sprite, 7-Up or ice water and shake again.

Sprite or 7-Up do wonders to the crust.

Barbara Hoornaert Salem CREAM CHEESE PIE (Yield: 6 to 8 servings) 1 graham cracker crust 1 (8 ounce) package cream cheese, softened 1 (8 ounce) tub whipped topping, thawed 1 can pie filling, cherry or blueberry Beat the softened cream cheese.

Add the thawed whipped topping and blend together. Fill graham cracker crust. Top with pie filling. Chill before serving.

Kathleen Williams Licking

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15D

FIRST PLACE WINNER QUICK STICKS 1 loaf white bread, crusts removed 1 (8 ounce) package cream cheese, softened 3/4 cup powdered sugar 1 cup sugar 1-1/2 teaspoons cinnamon 3/4 cup butter, melted Flatten bread slices with a rolling pin. In medium bowl, cream cheese with powdered sugar. In a small bowl, combine sugar and cinnamon. Place melted butter in small bowl. Spread 1 large tablespoon of cream cheese mixture on each slice of bread. Roll up jellyroll style. Dip each roll in melted butter and then roll in cinnamon/sugar mixture. Place on baking sheet and bake at 350 degrees for 20 minutes.

For a variety, I sometimes use flavored cream cheese. These are so good—and you will want another one! It is hard to believe the bread is like a rich pastry. They are so easy!

Jean Quinn Licking ICE CREAM PIE 1/3 cup light corn syrup 1/3 cup chunky peanut butter 2 cups Cocoa Krispies Combine corn syrup and peanut butter. Stir in Cocoa Krispies. Press mixture into 9- or 10-inch pie pan. Fill with any flavor of ice cream. Freeze.

Duetta Edwards Salem CHEESE CAKE 3 (8 ounce) packages cream cheese 1 (8 ounce) tub sour cream 1/3 cup sugar 5 eggs

2 teaspoons vanilla 1 package crescent rolls Mix cream cheese, sugar and sour cream; add eggs, one at a time, mix well; add vanilla. Line 9x13-inch pan with crescent rolls, press. Bake 350 degrees for 30 minutes.

Norma Jean Quick Salem “PIZZA” SANDWICH 1 hoagie or wheat roll Thin slices of onion Thin slices of tomato Thin slices of mozzarella cheese Continued Next Page

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The Salem News/Salem, MO

Tuesday, October 22, 2013

Microwave/Easy From Previous page Olive oil Toast hoagie or wheat roll; drizzle with olive oil. Place onion, tomato and cheese on roll and put on top half of bun. Microwave about 10 seconds to melt cheese.

Place on paper plate and serve with chips, grapes or veggie of your choice.

Super fast and easy to make and clean-up is a snap!

Pauline Buell Licking APPLE CRISP 6 cups cored, peeled and sliced cooking apples 1 tablespoon lemon juice, optional 1/4 cup sugar 1/2 teaspoon cinnamon 1 tablespoon all-purpose flour 1 cup all-purpose flour 1 cup quick cooking, rolled oats 1/2 cup brown sugar, firmly packed 1 teaspoon cinnamon 1/2 cup butter or margarine, softened Place apples in 8x8x2-inch dish.

Sprinkle with lemon juice, if desired.

Combine 1/4 cup sugar, 1/2 teaspoon cinnamon and 1 tablespoon flour in small bowl. Toss with apples to coat.

Combine flour, oats, brown sugar and 1 teaspoon cinnamon in mixing bowl. Cut in butter, until mixture is crumbly. Sprinkle over apples. Microwave on full power for 11 to 13 minutes, or until apples are tender.

For less sweet apple crisp, do not toss apples with sugar, cinnamon and flour.

Ruth Stroburg Salem EASY FRUIT COBBLER 2 cups sugar, divided 2 tablespoons melted butter 1 cup self-rising flour 3/4 cup milk 2 cups fruit 1 cup hot water Mix 1 cup of sugar, butter, flour, and milk; pour into buttered casserole dish. Spread with fruit. Sprinkle remaining sugar over fruit. Pour hot water or fruit juice over top. Bake at 400 degrees for 30 minutes.

Shellie Ogden Licking

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16D

COOKIES & CANDIES SECOND PLACE GOLDEN BARS (Yield: 3 dozen) 1-1/2 cups all-purpose flour 1/2 cup firmly packed brown sugar 1/2 cup butter or margarine, softened 2 eggs, beaten 1 cup firmly packed brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1-1/4 cups flaked coconut 1/2 cup chopped pecans Combine 1-1/2 cups flour and 1/2 cup brown sugar. Cut in butter until mixture resembles coarse meal. Press mixture into a lightly greased 9-inch square pan. Bake at 350 degrees for 15 minutes.

Combine eggs, 1 cup brown sugar, 2 tablespoons flour, baking powder, salt and vanilla. Stir in coconut and pecans. Pour egg mixture over crust.

Bake at 350 degrees for 20 minutes.

Cool and cut into bars.

Kaye Sullins Licking THIRD PLACE SNICKERDOODLES 1 cup shortening 1-1/2 cups sugar 2 eggs 2-3/4 cups sifted flour 2 teaspoons cream of tarter 1 teaspoon baking soda

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FIRST PLACE WINNER NIEMAN MARCUS BROWNIES Bottom Layer: Mix together: 1 stick softened butter 1 beaten egg 1 box butter pecan cake mix Spoon into 9x13-inch pan (not glass) Top layer: 8 ounces powdered sugar 8 ounces cream cheese, softened 1 stick soft butter 2 beaten eggs Pour over bottom layer. Place pecan halves on top. Bake at 300 degrees 55 to 60 minutes.

Norma Jean Quick Salem 1/2 teaspoon salt Preheat oven to 400 degrees. Mix together, shortening, sugar and eggs; mix well. Sift together flour, cream of tarter, soda and salt; add to the previous mixture. Chill dough. Roll into balls the size of walnuts. Roll dough balls in a mixture of: 2 tablespoons sugar, 2 tablespoons cinnamon. Place about 2 inches apart on a greased baking sheet.

Bake for 8 minutes (Cookies may not look done but they will firm up).

Let cookies cool for 2 minutes before removing.

Lewis Leonard Salem WHITE CHOCOLATE CHIP NUTELLA COOKIES (Yield: About 40 cookies) 1 box Devil’s Food cake mix 1 cup Nutella 2 eggs 1/3 cup oil 1/2 bag white chocolate chips Preheat oven to 350 degrees. Combine cake mix, Nutella, eggs and oil.

Mix at low speed with an electric mixer

until blended. Stir in white chocolate chips. Using a small cookie scoop (or a tablespoon), drop cookies onto cookie sheets. Bake 9 to 11 minutes.

Debbie McClure Olathe, Kansas CANDY STRAWBERRIES (Yield: 1 pound) 2 (3 ounce) packages strawberry gelatin 1 cup ground pecans 1 cup flaked coconut 3/4 cup sweetened condensed milk 1/2 teaspoon vanilla Red decorator sugar Blanched almonds, sliced Green food coloring Combine gelatin, pecans and coconut. Stir in condensed milk and vanilla; mix well. Chill 1 hour then shape into strawberries. Roll in red sugar. Tint almonds with green food coloring. Insert in tops of strawberries to form leaves.

Sandra Rodman Licking Continued Next Page

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The Salem News/Salem, MO

Tuesday, October 22, 2013 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla 1 teaspoon almond extract 1 (10 ounce) jar red maraschino cherries, drained and chopped 1 cup packed light brown sugar 1/2 cup chopped pecans Heat oven to 350 degrees. Coat a 13x9-inch baking pan with butter or cooking spray (Pam). In a small bowl, combine flour, baking powder and salt; set aside. In a medium-size bowl, cream butter and granulated sugar about 2 minutes. Add 1 of the eggs and 1 egg yolk reserving the white.

Mix well. Add vanilla and almond extracts. Blend in flour mixture until smooth.

Scatter dough into prepared pan.

Pat down evenly with buttered fingers or a rubber spatula. Set aside.

Beat reserved egg white to stiff but PEANUT BUTTER COOKIES moist peaks in a medium-size bowl.

1 package Duncan Hines Pat cherries dry with a paper towel.

Deluxe yellow cake mix Stir in cherries and brown sugar until 1 cup peanut butter (I like combined. Spread over prepared crust chunky) in pan. Sprinkle with chopped pecans.

1/2 cup canola oil Bake at 350 degrees for 30 minutes.

2 eggs Cool cookie completely in pan on rack 2 tablespoons water Mix all together well and drop by before cutting into bars.

Arlean Woods heaping teaspoon on ungreased Salem sheet. Bake at 350 degrees 10 to 12 minutes. Remove and cool on opened RAISIN OATMEAL COOKIES brown paper bags.

1 cup butter or other Shirley Seay Salem shortening like oleo 1 cup white sugar 1 cup brown sugar CHARLESTON CHERRY BARS 2 eggs 2 cups flour 2 teaspoons baking powder 2 cups self-rising flour From Previous Page COOL & CREAMY PEPPERMINT FUDGE (Yield: About 5 dozen) 2 (10 ounce) packages white chocolate chips 1 (14 ounce) can sweetened condensed milk 1/2 to 1 teaspoon peppermint extract 1-1/2 cups peppermint candy canes, crushed 1/4 teaspoon red or green food coloring Combine chocolate chips and condensed milk in a saucepan over medium heat, stirring until chips are almost melted. Remove from heat stir until smooth. When chips are completely melted, stir in extract, food coloring and crushed candy. Place aluminum foil in a 8x8-inch pan. Grease foil and spread chocolate mixture over foil. Chill for 2 hours; cut into squares.

Brenda Cottrill Salem

2-1/2 cups instant oats 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/2 cup raisins Can add some nuts Can use chocolate chips instead of raisins Cream together eggs, sugars and shortening. Mix in vanilla, flour and oatmeal. Add raisins. Drop by spoonful on a cookie sheet. Bake at 350 degrees about 10 to 12 minutes until done.

Geneva Putman Salem GRASSHOPPER MINT CHOCOLATE BARK 16 ounces white chocolate chips 1 teaspoon mint extract (NOT peppermint), optional Green food coloring 16 ounces semi-sweet chocolate chips 1 package chopped Andes mints Line a baking sheet with parchment paper and set aside. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50 percent power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.

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Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50 percent power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.

Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks.

Crystal Birdsong Salem

Filling: 8 to 10 apples, sliced 1 cup sugar 1 teaspoon cinnamon 1-1/2 cups cornflakes, crushed Glaze: 1 egg white, beaten 1 cup powdered sugar 1 teaspoon vanilla 1 tablespoon water Mix crust ingredients. Roll out half.

Sprinkle cornflakes on crust. Add apples, sugar and cinnamon. Roll out rest of crust and put on top. Pinch edges together. Brush top with egg white. Bake at 400 degrees for 1 hour.

Mix together powdered sugar, vanilla and water; spread on while warm.

Cool and cut into bars.

Anna Mary Heavin Licking

PEANUT BUTTER CRISPIES (Yield: About 3 dozen) 1/2 cup light corn syrup 1/3 cup sugar 1/4 cup chunky peanut butter 1 tablespoon butter, unsalted 3 cups crispy rice cereal In large pan, cook and stir sugar and syrup until it just comes to a boil.

Remove from heat and stir in butter and peanut butter. Mix well. Add cereal and stir until evenly coated. Drop by spoonful on waxed paper. Cool then serve.

Carol Femmer Salem

BUTTER PECAN COOKIES 1 butter pecan cake mix 2 eggs 3 tablespoons water 2 tablespoons cooking oil 1/2 cup flour Mix in order listed. Let set for 20 minutes. Shape into balls. Flatten with glass dipped in white sugar. Bake at 350 degrees for 8 minutes. You may use any flavor cake mix to make cookies. You may also put your batter in a 9x13-inch cake pan and cut into bars.

Easy and good.

Barbara Hoornaert Salem

DANISH APPLE BARS Crust: 2-1/2 cups flour 1 teaspoon salt 1 cup shortening 1 egg yolk with enough milk to make 2/3 cup

CHOCOLATE CHIP COOKIES 1-1/3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup butter 1/3 cup sugar Continued Next Page

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17D

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The Salem News/Salem, MO

Tuesday, October 22, 2013 From Previous Page 1/2 cup packed brown sugar 1 egg 3/4 teaspoon vanilla extract 1 cup (6 ounces) bittersweet chocolate chips or chunks Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In bowl, sift together flour, baking soda and salt.

In separate bowl, on medium speed, beat butter with both sugars until light and fluffy, about 2 minutes.

Beat in egg and vanilla. Using low speed, beat in flour mixture until just blended. Stir in chocolate chips. Drop tablespoon-size balls of dough 2 inches apart onto baking sheets. Bake 8 to 10 minutes until edges are golden, rotating pans halfway through baking. Cool on pans on racks a few minutes. Transfer to racks to cool completely.

Linda Miller Licking

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sized Butterfingers) and green cherries—very pretty and Preheat oven to 350 degrees. very good.

Cream together shortening, sugars, Jean Quinn and peanut butter; add egg, vanilla Licking and milk. In a separate bowl, combine the salt, baking soda and flour; then MOM’S CHOCOLATE CHIP add to dough. Chop butterfingers.

COOKIES They will fall apart and become very 1 pound light brown sugar crumbly instead of in individual pieces.

1 cup Crisco shortening Add to dough and mix with spoon.

2 eggs Using a cookie scoop or spoon, form 1/2 cup buttermilk into balls and place onto cookie 1 teaspoon baking soda sheets. Use your fingers to flatten 1 teaspoon cream of tarter cookies just a little. Bake 10 minutes.

1 tablespoon vanilla Candace Miller 4 cups unsifted flour Salem 1 (12 ounce) bag chocolate chips WHITE WALNUT FUDGE Mix the above ingredients and drop 3 cups white chocolate chips by teaspoonful. Bake at 400 degrees 1 (14 ounce) can sweetened for 10 minutes. condensed milk Ruth Stroburg 1/3 cup powdered sugar Salem 1 tablespoon almond extract Dash salt CHOCOLATE CHIP PUMPKIN 1 cup chopped walnuts, COOKIES divided 1 (15 ounce) can prepared PEANUT BUTTER 1/2 cup maraschino cherries, pumpkin BUTTERFINGER COOKIES chopped, drained 2 large eggs 1/2 cup vegetable shortening Butter 8-inch square pan, set aside.

3/4 cup vegetable oil 1/2 cup sugar In a microwave-safe bowl, melt white 2 cups sugar 1/2 cup brown sugar chocolate chips; stir until smooth. Stir 2 teaspoons cinnamon 1/2 cup peanut butter in sweetened condensed milk, pow1/2 teaspoon ground cloves 1 egg dered sugar, almond extract and salt.

1/2 teaspoon ginger 1 teaspoon vanilla Stir in 2/3 cup of the walnuts and cher4 cups all-purpose flour 2 tablespoons milk ries. Pour into prepared pan. Sprinkle 1/2 teaspoon salt 1/2 teaspoon salt with remaining nuts. Chill for 2 hours 1 tablespoon baking powder 1 teaspoon baking soda or until firm. Cut fudge into 1-inch 2 teaspoons baking soda 1-3/4 cup flour squares. Store in air-tight container in 1 (12 ounce) package semi5 miniature Butterfingers (or refrigerator. sweet chocolate chips approximately 1-1/2 regularFor the Christmas holiday, I use red 1 cup chopped walnuts Preheat oven to 375 degrees. Mix pumpkin, eggs, oil, sugar and spices together until well blended.

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gredients to the wet ingredients and mix. Fold in chocolate pieces and nuts.

Drop by spoonfuls on well-greased baking sheets. Bake for 11 minutes or until the edges just begin to brown.

Remove cookies immediately to cool on wire racks.

Debbie Taylor Licking DROP COOKIES 1 cup chopped nuts, (walnuts) 2 cups sugar 4 tablespoons cocoa 1 stick butter 1/2 cup milk 1 tablespoon vanilla 3 cups instant oatmeal Need to use wax paper on cookie sheet.

In heavy saucepan, bring to boil, sugar, cocoa, butter and milk. Let boil for 1 minute. Add vanilla, mix well.

Add the nuts and oatmeal, mix until incorporated in cocoa mixture. Drop by teaspoonful onto cookie sheet covered with wax paper. Let cookies cool and they will harden.

Dee Frost Salem PUMPKIN PIE SQUARES Crust: 2/3 cup quick oats 2/3 cup brown sugar 1-1/4 cups flour 2/3 cup butter Filling: 2-2/3 cups pumpkin 3 large eggs 1-3/4 cups evaporated milk 1 cup sugar 3 teaspoons all-purpose flour 1/2 teaspoon salt 1-1/2 teaspoons vanilla

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2 teaspoons cinnamon 3/4 teaspoon ginger 1/4 teaspoon cloves Topping: 2/3 cup chopped nuts 3 teaspoons all-purpose flour 2/3 cup brown sugar 4 tablespoons butter Preheat oven to 375 degrees. For the crust, cut the butter into the sugar, oats and flour until crumbly. Press into an ungreased 10x15-inch baking pan.

Bake for 15 minutes.

For the topping, cut the butter into the nuts, flour and brown sugar. Set aside.

For the filling, combine all ingredients and whisk until smooth and ingredients are evenly distributed. Pour into baked crust. Bake for 20 minutes and remove from oven. Immediately spoon the topping over the filling and bake for another 15 to 20 minutes or until a knife stuck into the center comes out almost clean.

Cool on wire rack. Cut into squares and serve with whipped cream.

Debbie Taylor Licking

EASY PEANUT BUTTER COOKIES 1 cup peanut butter 1 cup sugar 1 egg 1 teaspoon vanilla In a medium bowl, mix peanut butter, sugar, egg and vanilla together.

Form into 1-inch balls and place on ungreased cookie sheet about 3 inches apart. Flatten with a fork dipped in flour. Bake at 350 degrees for 8 to 10 minutes. Let cool before removing from cookie sheet.

Marie Cotton Licking

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The Salem News/Salem, MO

Tuesday, October 22, 2013

DESSERTS SECOND PLACE APPLE CIDER POUND CAKE WITH APPLE CIDER GLAZE Cake: 3 cups sugar 1-1/2 cups butter, softened 6 eggs 3 cups flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 cup apple cider 1 teaspoon vanilla Glaze: 1 cup apple cider 1/2 to 3/4 cup powdered sugar 2 tablespoons butter Dash of salt Preheat oven to 325 degrees.

Grease a Bundt pan. In the bowl of your stand mixer, beat together the sugar and butter until light and fluffy.

Beat in the eggs, one at a time, until well combined.

In a medium bowl, combine the dry ingredients. Combine the cider and vanilla. Add dry ingredients alternately with the cider and mix until well blended.

Pour into the greased Bundt pan and bake for 70 minutes or until a toothpick inserted in the center comes out clean.

Cool for 20 minutes in the pan before removing to a cake stand or plate.

Cool completely before icing.

Glaze: Bring the cider to a boil over medium heat, reduce heat to low, and simmer for 10 minutes or until reduced by half. Stir in the butter, cinnamon, salt and 1/2 cup of powdered sugar until well combined. Add remaining powdered sugar to thicken the glaze, if desired.

Candace Miller Salem

apart so there is one in each piece.

Bake 350 degrees until done in middle (30 to 40 minutes). Cool.

Icing: 1 box instant vanilla pudding add drained crushed pineapples. Add coconut to taste, add milk just enough to make it spreadable. Fold in cool whip. Ice cake, put rest of coconut and pecans on top. Sprinkle evenly.

Sandra Lewis Houston

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Cake: 1 Duncan Hines yellow cake mix 1 large can Mandarin oranges 1 small can crushed pineapple 1 Cool Whip 1 instant vanilla pudding Coconut and pecans (for topping) 1 cup each Drain juice from Mandarin orange—use juice as liquid in cake mix.

Mix cake, according to package, put in 1/2 can oranges in mix, mix together. Pour in cake pan. Drop rest of drained oranges in cake mix. Space

BANANA PUDDING CAKE 1 (16.5 ounce) package yellow cake mix 1 (3.4 ounce) package instant banana cream pudding mix 4 eggs 1 cup water 1/4 cup vegetable oil 1/2 cup mashed banana (about 1 banana) Put all ingredients into large mixing bowl. Mix with electric mixer for 2 minutes. Pour into a well-greased and floured 10-inch Bundt pan. Bake at 350 degrees for about 50 minutes. Remove from oven and let cool in pan for 15 minutes then remove from pan.

Drizzle with powdered sugar glaze.

Freezes well.

Duetta Edwards Salem PECAN DRIZZLE CHEESECAKE Crust: 1 package graham cracker crumbs 4 tablespoons butter 3 tablespoons sugar

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GRAND PRIZE WINNER PUMPKIN SWIRL CHEESECAKE 2 cups vanilla wafer crumbs 1/4 cup butter or margarine, melted 2 (8 ounce) packages cream cheese, softened 3/4 cup sugar 1 teaspoon vanilla 3 eggs 1 cup canned pumpkin 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg Combine crumbs and butter; press into bottom and up sides of a 9-inch springform pan. Combine cream cheese, 1/2 cup sugar and vanilla, mix at medium speed until well blended. Add eggs, one at a time, beating well after each. Reserve 1 cup of cream cheese mixture. Add pumpkin, remaining sugar and spices to remaining cream cheese mixture; mix well. Layer half of pumpkin mixture and half of cream cheese mixture over crust; repeat layers. Cut through batter with a knife to make marble effect. Bake at 350 degrees for 55 minutes.

Loosen cake from rim of pan; cool before removing rim. Chill before serving.

Debbie Taylor Licking

Mix well and mold into pan.

Filling: 3 (8 ounce) packages cream cheese 1 cup sugar 5 eggs 1 tablespoon vanilla Preheat oven to 350 degrees. Beat sugar and cream cheese until creamy.

Add one egg at a time until well mixed. Pour into crust. Bake for 45 minutes.

Topping: 1 small tub sour cream 1/3 cup sugar 1 teaspoon vanilla Beat well, pour on cake and cook in oven at 375 degrees for around 5 minutes.

Pecan sauce: 2 tablespoons brown sugar 2 tablespoons corn starch 1 cup dark corn syrup 1 teaspoon vanilla Cook over medium heat, let bubble for a few minutes, and then mix in 1/2 cup chopped pecans. Drizzle sauce 1/2 cup chopped pecans 1 cup shortening over cheesecake thoroughly. Serve 9-inch pie crust 1 egg yolk, beaten with fresh cream.

Scatter chips in crust. Whisk syrup, Milk Charity Bryson sugar, eggs, butter, vanilla, 1/2 cup 1 cup crushed corn flakes Bunker chopped nuts in large bowl until well 8 large apples (8 cups), pared blended. Pour over chips in crust and sliced CHOCLATE CHIP PECAN PIE arrange the halves on top. Bake 50 1 cup sugar 1 cup chocolate chips minutes.

1 teaspoon cinnamon 1 cup corn syrup Arvessia Goforth 1 egg white, beaten until stiff 1 cup brown sugar Salem 1 cup sifted confectioners 3 eggs sugar 2 tablespoons butter, melted DANISH APPLE BARS 3 tablespoons water 1-1/2 teaspoons vanilla 3 cups sifted flour 1 teaspoon vanilla 1/2 teaspoon salt 1 teaspoon salt Continued Next Page 1 cup pecan halves

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The Salem News/Salem, MO

Tuesday, October 22, 2013 From Previous Page Sift together flour and salt. Cut in shortening until crumbly. Add enough milk to egg yolk to make 1/2 cup. Add to flour mixture; mix until moistened.

Divide dough almost in half. Roll out larger half. Line 15-1/2x10-1/2x1-inch jellyroll pan with dough. Sprinkle with corn flakes; top with apples. Combine sugar and cinnamon; sprinkle over apples. Roll out other half of dough to fit top. Cut vents, seal edges. Spread egg white over crust. Bake at 375 degrees for 1 hour or until golden. Cool in pan on rack. Combine confectioner’s sugar, water and vanilla; mix well. Spread on bars while warm. Cut in 16 bars.

Arlean Woods Salem PEACH COBBLER 2 (29 ounce) cans sliced peaches, drained 6 to 8 slices bread (honey wheat works well) 1-1/2 cups sugar 4 tablespoons flour 2 eggs, beaten 1-1/2 stick butter, melted Preheat oven to 350 degrees. Place peaches in 9x13-inch baking dish, which has been sprayed with cooking spray. (make sure peaches completely cover the bottom of dish). Cut crust from bread and cut each slice into five strips. Place bread strips over peaches.

Mix sugar, flour, egg and margarine; blending well. Pour mixture over bread strips, making sure they are well covered. Bake 35 to 45 minutes or until golden brown.

For variety, try blackberries, cherries, etc. I mixed a few strawberries and blueberries with peaches. Yum! Yum! Make sure to adjust amount of sugar

Salem

when using fresh or frozen fruit. Before baking, sprinkle raw sugar and/ or cinnamon on top.

Joan Eaton Salem ELVIS PRESLEY CAKE 1 (5.25 ounce) box white cake mix 1 (8 ounce) can crushed pineapple, undrained 1 cup white sugar 1 (8 ounce) cream cheese, softened 1/2 cup butter, softened 3 cups powdered sugar 1 teaspoon vanilla 2 to 3 cups crushed pecans Bake cake according to directions on box and cool. Poke holes in cake with handle of a wooden spoon.

Bring to a boil crushed pineapple with 1 cup sugar stirring constantly and pour over cake. Let cool.

Mix together cream cheese, butter, powdered sugar, vanilla and pecans.

Ice cake.

Brenda Cottrill Salem

FAT MAN’S MISERY CAKE 1 box of Swiss chocolate cake mix (Duncan Hines) 1 can of sweetened condensed milk 1 jar of Smuckers caramel sundae syrup 3 large Butterfinger candy bars 1 (8 ounce) tub of Cool Whip Bake cake according to directions; cool for 5 to 10 minutes. With a fork, poke holes in the cake; pour the can of condensed milk over cake. Take candy bars and put them in a Ziplock baggie, crush; put over cake. Pour caramel topping over cake. When cooled spread Cool Whip over cake.

Dee Frost Salem

UGLY DUCKLING CAKE Cake: 1 box yellow cake mix PERFECT PUMPKIN PIE 1 (16 ounce) can fruit cocktail 1 (15 ounce) can pumpkin or crushed pineapple 1 (14 ounce) can sweetened 2 large eggs condensed milk 1 cup shredded coconut 2 large eggs (optional) 1 teaspoon ground cinnamon Beat all ingredients together at 1/2 teaspoon ground ginger medium speed for 2 minutes. Pour into 1/2 teaspoon ground nutmeg greased 9x13-inch cake pan. Bake at 1/2 teaspoon salt 350 degrees for 30 to 35 minutes until 1 (9-inch) unbaked pie crust Preheat oven to 425 degrees. Whisk toothpick comes out clean. Top with pumpkin, sweetened condensed milk, your favorite icing or use the recipe eggs, spices and salt in a medium below.

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Icing: 1/2 cup brown sugar 1/2 cup butter or oleo 1/2 cup white sugar 1/2 cup evaporated milk 1/2 cup chopped nuts 1-1/2 cup flaked coconut Bring butter, sugars, and milk to a boil. Boil for 1 minute. Stir in coconut flakes and nuts. Spoon over warm cake.

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20D

FIRST PLACE WINNER OATMEAL CARMELITAS 1-1/2 cups butter, melted 1-1/2 cups brown sugar, packed 2 cups flour 2 cups rolled oats 2 teaspoons baking soda 12 ounces chocolate chips 1 (12.25 ounce) jar caramel sauce (ice cream topping) Combine melted butter, brown sugar, flour, oats and baking soda.

Pat half of the oatmeal mixture into the bottom of a 9x13-inch pan. Bake at 350 degrees 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 an additional 15 to 20 minutes, until edges are lightly browned. Remove from oven and cool completely before cutting. *A stint in the fridge will help them cool off if you are pinched for time. They should not be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

Debbie McClure Olathe, Kansas

bowl until smooth. Pour into crust.

1 cup sugar, divided Bake 15 minutes. Reduce oven tem1/3 cup butter, melted perature to 350 degrees and continue 2 (8 ounce) packages cream baking 35 to 40 minutes or until knife cheese, softened inserted 1 inch from crust comes out 1 (20 ounce) can crushed clean. Cool; garnish as desired. Store pineapple in juice, drained leftovers in refrigerator.

5 bananas Linda Miller 2 cups cold milk Licking 2 packages (4-serving size each) vanilla pudding and pie BANANA SPLIT “CAKE” filling 1-1/2 cups graham cracker 2 cups thawed Cool Whip, crumbs divided 1 cup chopped pecans Mix graham cracker crumbs, 1/4 cup sugar, and the melted butter; press onto the bottom of 13 x 9-inch pan.

Freeze 10 minutes.

18355 Hwy. BB Beat cream cheese and remaining “Take Licking, MO 65542 the Train” 3/4 cup sugar until well blended.

Spread carefully over crust; top with crushed pineapple. Slice bananas; arrange over pineapple.

Home: 573-674-3663 Cell: 573-578-9591 Pour milk into large mixing bowl.

Fax: 573-674-4883 Office: 573-674-4933 Add dry pudding mixes. Beat with wire whisk until well blended. Gently fold Email: Web Page: redcabooserealty.com in 1 cup of Cool Whip. Spread over redcabooserealty@centurytel.net the banana layer in pan.

Top with remaining Cool Whip.

Sprinkle chopped pecans on top. Refrigerate at least 5 hours.

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The Salem News/Salem, MO

Tuesday, October 22, 2013 From Previous Page DREAMCYCLE PIE 1 (9-inch) graham cracker pie crust, baked 1 (14 ounce) can sweetened condensed milk 1/2 pound softened cream cheese 2 cups Cool Whip 1/2 cup Tang mix Mix milk and cheese well. Add Tang and mix some more. Blend in Cool Whip. Put into prepared pie crust and refrigerate. When chilled well slice and serve with a dollop of Cool Whip.

Carol Femmer Salem LEMON PIE 1 box lemon pie filling 1/2 package (4 ounce) cream cheese 1 cup powdered sugar 1 cup Cool Whip Cook the filling for one pie.

Mix the cream cheese and powdered sugar together; add cool whip.

Add lemon pie filling. When cool but not cold.

Barbara Hoornaert Salem PUMPKIN PECAN PIE SQUARES 1 cup flour 1/2 cup instant oats 1/2 cup brown sugar 1/2 cup butter, softened 3/4 cup sugar 1 (15 ounce) can pumpkin 1 (12 ounce) can evaporated milk 2 eggs 2-1/4 teaspoons pumpkin pie spice 1/2 cup pecans, chopped 1/4 cup brown sugar Preheat oven to 350 degrees. Combine flour, oats, 1/2 cup brown sugar and butter; beat at low speed 1 to 2 minutes. Press in bottom of ungreased 13x9-inch pan. Bake 15 minutes. Combine sugar, pumpkin, milk, eggs and pumpkin pie spice in a large mixing bowl. Beat 1 to 2 minutes; pour over crust. Bake 20 minutes.

Combine pecans and 1/4 cup brown sugar in a small bowl; sprinkle over filling. Continue baking 15 to 25 minutes more or until knife inserted in

center comes out clean. Cool com- down lightly into the pumpkin mixpletely in pan. Cut into squares and ture. Drizzle butter over the top, and serve topped with whipped cream. sprinkle chopped pecans over the top.

Bake at 350 degrees, until knife near the center comes out clean. Let cool EASY PINEAPPLE CAKE slightly, then serve with whipped topAnother recipe from my Aunt He- ping and caramel sauce drizzled over len—who is still a very good cook at the top.

91 years old. A lot of my recipes I My daughter Leslie and I always make are hers. She still sends them to made this dessert as soon as it started me. This one is so easy and so so good. getting cool outside. It’s an easy, perI’m always asked for this. fect fall dessert.

Dry ingredients: Lisa Barnitz 1-1/2 cups sugar Salem 2 cups flour 1/2 teaspoon salt CHOCOLATE ZUCCHINI CAKE 2 teaspoon baking soda 1/2 cup soft oleo Liquid ingredients: 1/2 cup vegetable oil 2 eggs 1-2/3 cup sugar 1(20 ounce) can crushed 2 eggs pineapple and juice 1 teaspoon vanilla 1/2 cup salad oil 1/2 cup sour cream 1 teaspoon vanilla 2 cups chopped zucchini Mix dry ingredients; mix liquid in2-1/2 cups flour gredients. Dump liquid into the dry 4 tablespoons cocoa mixture. Blend by hand. Pour into 1/2 teaspoon cinnamon greased and floured 9x13-inch cake 1/2 teaspoon nutmeg pan and bake at 350 degrees for 30 1 teaspoon baking powder to 35 minutes. As soon as it comes 1 teaspoon soda out of the oven, pierce holes in the Mix oleo, oil and sugar; beat well, top with a fork and add topping. add eggs and vanilla; then sour cream Topping: and zucchini; mix well. Stir in flour, 1/2 cup evaporated milk cocoa, cinnamon, nutmeg, baking 1 stick margarine powder and soda; mix well. Bake in 1 cup white sugar greased 9x17-inch pan at 325 degrees 1/2 brown sugar for about 45 minutes.

Cook about 4 minutes (or until all Norma Jean Quick of the sugar dissolves) Add 1 cup Salem chopped pecans and 1 teaspoon vanilla. Pour hot topping onto warm TRADER CHARLOTTE’S cake (This is even better the second WINE CAKE or third day: Ideal to make ahead).

1 box yellow cake mix Georgia Brown 1 (3.4 ounce) package instant Cook Station vanilla pudding 1-1/4 cups Cream Sherry (or EASY PECAN PUMPKIN DESSERT just Sherry) 1 (15 ounce) can of pumpkin 3/4 cup safflower oil (pumpkin pie) 1(12 ounce) of evaporated milk 3 eggs 1 cup sugar 1 package yellow cake mixdry 3/4 cup butter, melted 1-1/2 cups chopped pecans Friendly people in a Beat together first four ingredients friendly small town! with an electric mixer, pour into a Come by and visit our pharmacy greased 9x13-inch pan. Sprinkle yeldesigned to fit the needs of the patients. low cake mix over top, and press

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21D 4 eggs Mix all ingredients together. Beat 10 minutes at high speed with a hand mixer. Pour into a greased 10-inch Bundt pan. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool; turn out of the pan onto a wire rack. After 10 minutes, glaze (below) while the cake is still warm.

Glaze: 1/4 cup Sherry 1-1/4 cup sifted confectioner’s sugar.

Mix sugar and Sherry until smooth.

Pour over cake, spreading inside and outside. Cool. The cake is also very good if covered for 2 to 3 days to ripen.

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crust and fold up edges. Dot top of pie with half of butter. Repeat with remaining ingredients at other end of baking sheet. Mix 1 egg and 2 teaspoons of water together and brush crust with egg wash. Bake for 30 to 40 minutes. At serving time, drizzle caramel syrup over pies, slice and serve.

Shirley Thompson Salem

PEACH KUCHEN 2 cups flour 1/4 teaspoon baking powder 1/2 teaspoon salt 1 cup sugar, divided 1/2 cup (1 stick) butter, softened 4 fresh peaches or one (29 ounce) can peach halves, drained 1 teaspoon cinnamon 2 egg yolks, lightly beaten FLAT APPLE PIE 1 cup heavy whipping cream or Yield: 2 pies sour cream 5 cups Granny Smith apples, Preheat oven to 400 degrees. To peeled and dried make the crust, sift together flour, bak1/2 cup packed brown sugar ing powder, salt and 2 tablespoons 1/2 cup sugar sugar. Cut in butter, used a pastry 2 tablespoons flour blender or two forks, until mixture is 1/8 teaspoon salt crumbly. Firmly press mixture over bot2 tablespoons lemon juice tom and up sides of an 11-inch tart 3 tablespoons butter pan.

1 package pie crust sheets Peel fresh peaches and cut in half 1 jar caramel topping or drain canned peaches. Arrange Preheat oven to 375 degrees. Mix peaches in pastry shell. Combine cinall filling ingredients together and set namon and remaining sugar; sprinkle aside. Unroll one pie crust sheet and over fruit. Bake 15 minutes. place on one end of baking sheet.

Place half of apple filling mixture on Continued Next Page

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The Salem News/Salem, MO

Tuesday, October 22, 2013

22D

Desserts From Previous Page milk and butter, stir well; cook slow In a small bowl, combine egg yolks until thick enough to spread. and whipping cream or sour cream.

Lewis Leonard Remove kuchen from the oven and Salem pour egg and cream mixture over peaches. Bake 30 minutes longer.

COCONUT CRÈME DESSERT Ruth Stroburg 1 quart vanilla ice cream, Salem softened 2-2/3 cups crushed Ritz PINEAPPLE GRAHAM crackers CRACKER PIE 1 stick butter or margarine, 3 small boxes vanilla pudding softened 16 ounces sour cream 3 tablespoons sugar 1 large can crushed pineapple 2 small boxes instant coconut 1 graham cracker crust pudding 1 tub whipped topping, thawed 1-1/2 cups milk Beat pudding and sour cream to1 tub whipped topping, thawed gether. Fold in pineapple. Place pudMix cracker crumbs, butter and ding mixture in graham cracker crust. sugar; set aside 3/4 cup. Press remainTop with whipped topping and refrig- ing crumbs into a 9x13-inch cake pan. erate.

Mix pudding with milk, beat until Marie Cotton thick. Beat in softened ice cream. Pour Licking over crumbs. Spread whipped topping on top of pudding and sprinkle with MAYONNAISE CAKE 3/4 cup of crumbs. Chill at least two 2 cups flour hours before serving.

1-1/2 teaspoons soda Amy Dickens 1 cup sugar Licking 4 tablespoons cocoa Mix above ingredients together.

PUMPKIN GOOEY BUTTER CAKE Add 1 cup cold water, mix well.

Cake: Add 1 cup mayonnaise (not Mira1 box of yellow cake mix cle Whip) and mix well.

1 egg Add 2 teaspoons vanilla, mix well.

8 tablespoons butter, melted Grease and flour two round 9-inch Filling: cake pans. Pour mixture in pans baking 1 (8 ounce) package cream in 350 degree oven until done. 20 to cheese, softened 30 minutes.

1(15 ounce) can pumpkin Mayonnaise Cake Icing 3 eggs 1 cup sugar 1 teaspoon vanilla 1/4 cup cocoa 8 tablespoons butter, melted 1/4 cup margarine 1(16 ounce) box powdered 1/2 cup canned milk sugar Mix cocoa and sugar together. Add 1 teaspoon cinnamon

1 teaspoon nutmeg Preheat oven to 350 degrees.

Combine the cake mix, egg and butter and mix well with an electric mixer.

Pat the mixture into the bottom of a lightly greased 13x9-inch baking pan.

Filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter and beat together. Add the powdered sugar, cinnamon and nutmeg; mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. (It usually takes about 15 minutes longer for me).

Make sure not to over bake as the center should be a little gooey. (It should not be moving easily when moved back and forth, but will sink in when touched).

Maple Whipped Topping 1 cup heavy whipping cream 1/4 cup real maple syrup Chill a metal bowl in freezer for about 30 minutes.

Remove bowl from freezer and add heavy whipping cream to bowl. Mix with mixer until it thickens. Next, gradually drizzle in the maple syrup. Continue whipping until it gets stiff.

Theresa Leonard Salem HAWAIIAN CAKE Yield: 16 to 20 1 package yellow cake mix

University Extension The holidays are a great time to get together for a special dinner, but the last thing you want is any unwel-

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AMAZIN’ RAISIN CAKE 3 cups flour 2 cups sugar 1 cup mayonnaise 1/3 cup milk 2 teaspoons baking soda 1-1/2 teaspoons cinnamon

1/2 teaspoon nutmeg 1/2 teaspoon salt 3 cups peeled apples, chopped 1 cup raisins 1/2 cup chopped walnuts Mix flour, sugar, mayonnaise, milk, baking soda, cinnamon, nutmeg, salt.

Batter will be thick. Stir in apples, raisins and walnuts. Bake at 350 degrees for 45 minutes.

Anna Mary Heavin Licking PUDDING DESSERT 2 packages instant vanilla pudding mix 1(20 ounce) can pineapple 9 ounces Cool Whip 2 cups miniature marshmallows Mix all together. Chill and serve cold.

Barbara Hoornaert Salem

CHEESE CAKE 8 ounces cream cheese 8 ounces sour cream 3/4 cup milk 1 package instant pudding mix Cream the sour cream and cream cheese. Add milk and pudding mix.

Pour into a 9-inch pie pan with graham cracker crust. Top with your favorite topping or Cool Whip.

Barbara Hoornaert Salem

Food safety tips for holiday cooking

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2 cups cold milk 2 (3.4 ounce) packages instant vanilla pudding 1 (8 ounce) package cream cheese, softened 1 (8 ounce) carton frozen whipped topping, thawed 1 (20 ounce) can crushed pineapple, drained 1/2 cup chopped maraschino cherries, drained 1/2 cup flaked coconut 1/2 cup chopped walnuts or pecans Prepare cake mix according to package directions, using a greased 10x15x1-inch baking pan. Bake at 350 degrees for 20 to 25 minutes, or until cake tests done. Cool completely.

In a mixing bowl, combine milk and pudding mixes. Beat in cream cheese until smooth. Fold in whipped topping; spread over cooled cake. Top with pineapple, cherries, coconut and nuts.

(Recipe given to me at my bridal shower in June of 1965) Sandra Rodman Licking

1300 South Bishop Rolla, MO 65401 573-364-5495 1-800-245-6544

come visitors, such as salmonella, a kind of bacteria that can cause foodborne sickness.

“Food safety is a big thing at Thanksgiving. There is a lot to focus on in preparing the meal,” said Andrew Clarke, University of Missouri food scientist.

Thanksgiving dinner can get complicated in its preparation and food often sits out unrefrigerated for extended periods, he said.

“Make sure hands and all surfaces are clean. Counters, cutting boards and utensils should be sanitized,” Clarke said. “Don’t cross-contaminate. Keep raw meat and poultry apart from cooked foods.”

In transporting hot dishes to a Thanksgiving meal, keep them warm the entire time before serving or chill them properly before you leave and arrange to properly reheat the food before serving, he said.

If those hot dishes cool off, they get in the danger zone below 140 degrees. Reheating them offers what seems to be protection, but sometimes bacteria can create a toxin in the food.

In general, you need to put left-

overs back into the refrigerator within two hours to ensure safety. After being left out in room temperature for more than two hours, leftover food should be thrown out.

The best way to thaw a turkey is in the refrigerator, which means planning. Such thawing takes about one day for every 5 pounds of turkey. For a turkey that serves the typical family, that may take three or four days.

An acceptable and faster way to thaw is to submerge the bird in cold water. Allow 30 minutes per pound and change the water every 30 minutes until the turkey is thawed. Do not place the bird out on a kitchen counter as the surface temperature becomes suitable for microbial growth very quickly.

The target for cooking a turkey is 165 degrees in the thickest part.

The little pop-up timers on some turkeys are usually accurate, but the problem is they record the temperature in only one small spot of the turkey.

You may want to have a meat thermometer to check the temperature of the turkey to make sure it is fully cooked.

The Salem News/Salem, MO

Tuesday, October 22, 2013

23D

How about wild turkey for your holiday feast?

National Wild Turkey Federation pot with oil.

Be sure to dry the turkey thoroughly Deep Fried Wild Turkey before lowering it into the oil.

A plump, juicy turkey is the traditional Thanksgiving meal centerpiece. Shredded Wild Turkey Sandwiches Spice up this year’s bird by deep-frying Approximately 12-pound it to perfection. turkey Ingredients 1 box seasoned croutons 3 to 5 gallons peanut oil 1 lb. Italian sausage, browned 1 wild turkey cleaned 1 cup chopped celery Seasonings of choice (both in1 cup chopped onion jectable and dry rubs work well) 2 cans chicken broth Heat the oil to 300 to 350 degrees.

1 can cream of chicken soup Rub the turkey with seasonings and Roast turkey and cool a bit. Remove inject with further seasonings, if de- skin and bones; shred or cut into sired. Hook a wire coat hanger around pieces. Place the turkey and all remaineach of the drumsticks and carefully ing ingredients in a Nesco or oven lower the turkey into the oil. Cook for roaster.

3 1/2 to 4 1/2 minutes per pound or Cook for 2 hours at low heat (250 until a meat thermometer inserted into degrees). You may need to add some the white meat registers 180 degrees. additional chicken broth or water to The turkey tends to float when cooked keep it moist. through. Remove the turkey from the Serve hot or cold, bread of choice oil and drain well. Wrap in foil to keep warm. Let stand 15 to 20 minutes beSpicy Roast Turkey Wings fore carving.

6 turkey wings Yield: 10 servings depending on the 1/4 teaspoon nutmeg size of the bird.

1/4 teaspoon cinnamon Deep-Frying Safety 1/4 teaspoon pepper Always make sure the turkey is 1/4 teaspoon allspice thawed completely. water and salt, as needed Clean the turkey in the same manPlace turkey wings in a large ner you would for roasting. saucepan. Add enough water to cover.

Do not stuff the turkey when deep- Add salt. Cover with lid. Cook over frying. moderate heat until tender, about 40 To determine how much oil to use minutes. Cool slightly. Reserve broth. in the deep fryer, fill the pot with water Remove wings, and rub well with cinand lower the turkey into it. The water namon and remaining ingredients. should cover the turkey without Place wings in roasting pan. Roast at spilling over. Remove the turkey and 350 degrees, basting frequently with measure the amount of water left in broth and pan drippings for 30 minutes the pot. Discard the water and fill the or until golden brown.

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Turkey burgers Want to create a burger that is lower in cholesterol and fat, especially when prepared over the open flame of a charcoal grill? Try this turkey burger recipe served piled high with tomatoes, red onions and pickles on a Kaiser bun dressed with homemade honey mustard and a side of fries at your next cookout.

3/4 cup heavy cream 4 eggs 1/2 bunch parsley, chopped 1/2 cup chopped fresh thyme 1/2 cup chopped fresh chives 2 pounds mushrooms, destemmed, sliced 2 tablespoons chopped garlic 1 small onion, diced 2 tablespoons vegetable oil 5 pounds ground turkey Salt to taste Pepper to taste 1 1/4 cups fine breadcrumbs Mix cream, eggs, parsley, thyme and chives. Cover and refrigerate. Sauté mushroom, garlic and onion in oil until tender; add to cream mixture. Transfer to mixer; add turkey, salt and pepper, and mix well. Slowly add breadcrumbs; don’t over mix. Divide into seven-ounce patties. Grill or pan fry until desired degree of doneness.

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The Salem News/Salem, MO

Tuesday, October 22, 2013

Tips for frying or smoking a turkey

By David Burton University Extension burtond@missouri.edu The good thing about frying or smoking turkey is that it leaves the oven empty for cooking other dishes.

“Both frying and smoking result in a tasty turkey but some extra care must be taken to assure a safe product,” said Tammy Roberts, nutrition and health education specialist, University of Missouri Extension.

SMOKED TURKEY To smoke food safely, Roberts recommends using two thermometers: one for the meat and one for the smoker. The grill temperature at the grate should be 200 to 250 degrees.

“If you are using a charcoal smoker, add briquettes every hour to hour and a half to help maintain proper temperatures. For food safety reasons, it is best if the turkey is thawed completely and not stuffed,” said Roberts.

It is also a good idea to soak the hardwood chips in water for one or two hours.

“While they are soaking, prepare the turkey by brushing the skin with cooking oil and insert a meat thermometer into the deepest part of the thigh without touching a bone,” said

Roberts.

Plug in the electric smoker or light the charcoal smoker about 30 minutes before cooking.

Place the foil-lined water pan in the smoker and fill the pan with water.

Place the turkey on the grill and adjust the vents according to the manufacturer’s instructions.

The turkey should cook to a temperature of 180 degrees and it can take up to twelve hours depending on the weather and your equipment.

“Every time you lift the lid, you add ten minutes to the cooking time,” said Roberts. “If the thermometer does not read 140 degrees in four hours, the turkey should be finished in the oven.

Temperatures under 140 degrees for too long allow harmful bacteria to grow.”

FRIED TURKEY Fried turkey cooks a lot faster but also requires special handling. As with the smoked turkey, start with a completely thawed, unstuffed bird. The container you fry in must be large enough to hold the turkey with enough oil to cover it.

To determine how much oil is needed, place the turkey in the kettle and cover with water one to two inches above the turkey. Remove the

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turkey and measure the distance from the top of the pot to the water line.

The oil should be filled to the same level.

Heat the oil to 350 degrees, allowing 45 minutes to one hour for the oil to heat. Use a candy thermometer to determine the temperature of the oil.

“Peanut oil is usually the preferred oil for this process because it does well at high temperatures,” said Roberts.

When the oil reaches 350 degrees, carefully and slowly lower the turkey into the pot. It takes three to five minutes per pound for the turkey to cook.

“An indicator that the turkey is done is that it will start to float. To assure doneness when you remove the turkey from the oil, insert a thermometer in the thigh. If the thermometer does not read 180 degrees, return the turkey to the oil for more cooking,” said Roberts.

If you would like to re-use the oil, let it cool and strain it through cheesecloth then cover and refrigerate. Oil can be used three to four times before it loses effectiveness.

For more information go online to http://extension.missouri.edu or contact Dent County Extension, 729-3196.

24D

MEASUREMENT EQUIVALENTS 1 tablespoon =.....................................3 teaspoons (tsp) 1/16 cup (c) =...............................................1 tablespoon 1/8 cup =.....................................................2 tablespoons 1/6 cup = ........................................2 tablespoons + 2 tsp 1/4 cup =.....................................................4 tablespoons 1/3 cup =.........................................5 tablespoons +1 tsp 3/8 cup =.....................................................6 tablespoons 1/2 cup =.....................................................8 tablespoons 2/3 cup =.......................................10 tablespoons +2 tsp 3/4 cup =...................................................12 tablespoons 1 cup =..........................................................48 teaspoons 1 cup = ......................................................16 tablespoons 8 fld. ounces =...........................................................1 cup 1 pint =.......................................................................2 cups 1 quart =...................................................................2 pints 4 cups =....................................................................1 quart 1 gallon =...............................................................4 quarts 16 ounces =....................................................1 pound (lb) 1 milliliter = .................................1 cubic centimeter (cc)

Whether you’re cooking from scratch or

need a little help, we have what you need to make a memorable holiday meal.

Contact us about our complete holiday meal prepared by our deli department.

Country Mart: Hwy. 32-72 East, Salem 573-729-3455 or 729-5157 • Open 6 am-10 pm Daily Country Mart Pharmacy: 573-729-4091 • Mon.-Fri. 8 am-6 pm, Sat. 8 am-2 pm Town & Country Supermarket: 117 Hwy. 32 E., Licking 573-674-3734 • Open 6 am-10 pm Daily