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Recipes
No Bake Peanut Butter Cookies
Belinda Baldwin, Leesburg
No Bake Peanut Butter Cookies
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Ingredients: 2 cups granulated sugar 1/2 cup milk 1 stick of butter 1 teaspoon vanilla 1 cup of creamy peanut butter 3 cups quick oats Directions: Put granulated sugar, milk and butter in saucepan over medium-high heat. Stir constantly. Bring to a boil. Boil for 1-1/2 minutes (no more, no less). Remove from heat, add vanilla and peanut butter, stir until creamy smooth. Quickly add the oats, stir until well mixed. Drop by teaspoon onto wax paper. Let cool. Makes about 3 dozen depending on size of the cookies. Linda Jordan, Maineville
Custard Pie The custard pie is an awesome pie for summer. My grandma, Dortha Trout, used to work for Highway 559 Coffee Shop in North
Lewisburg for many years. She would get up at 3 a.m. and go into the restaurant, bake all the pies and get everything ready for the day. (It was a small restaurant but served breakfast, lunch and dinner for all the local farmers and whoever drove into town that day. Best hamburgers ever.) People used to drive for miles for her pies and cole slaw. At all the family gatherings, we would fight over who would take the leftover pie — when there was any left over. She used to make them just for me all the time when I stayed at her home in the summer. She would be so proud to know I still bake them. She has been gone 10 years and I miss her every day. Ingredients: 1 unbaked pie shell 3 large eggs 1/2 cup of sugar 1/2 teaspoon of salt 1/2 teaspoon of nutmeg 1-2/3 cups of milk 1 8-ounce can of evaporated milk 1/2 teaspoon pure vanilla extract Directions: Mix eggs, sugar, vanilla extract and salt together, warm the milk, and temper the milk into the eggs. Pour into pie shell and bake at 350 for 35 to 40 minutes or until a toothpick comes out clean with a slight jiggle. I don’t put the nutmeg in the custard, only on the top. Savannah Bradley, Leesburg
Cheesy Bacon Bites Ingredients: 4 ounces cream cheese, softened 1/4 cup real bacon pieces 1 package (8 ounces) refrigerated crescent roll dough Directions: Preheat oven to 375 degrees. In small bowl, combine cream cheese, bacon and mix well.
Cheesy Bacon Bites
Unroll crescent dough; separate into 2 large rectangles. Press perforations together to seal. Spread cream cheese mixture on each rectangle. Starting at longest side, roll up each rectangle, jelly-roll fashion; press seams together to seal. Cut each roll into 16 slices. Place slices, cut-side down, on a large pan. Bake 15-17 minutes or until golden brown. Serve warm. You may also add chopped onion to the mixture. Helen Ellison, Waynesville
Helen’s Healthy Muffins
Ingredients: 1 cup shredded raw unpeeled apple 1/2 cup sugar 1/2 cup fresh cranberries chopped or 1/2 cup dried cranberries or raisins 1/2 cup shredded carrots 1/2 cup chopped walnuts or pecans 1-1/4 cup flour 1-1/2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon salt 1 egg, slightly beaten 1/4 cup oil
Directions: Put cupcake papers in 12 muffin cups. In a mixing bowl, put shredded apple and sugar and mix. Add cranberries, shredded carrot and nuts and mix. In another small bowl, mix flour, baking powder, soda, cinnamon and salt. Stir flour mixture into fruit mixture. Mix together egg and oil. Add to fruit mixture until just combined. Spoon into muffin cups. Bake at 375 degrees for about 20 minutes or until toothpick inserted comes out clean. Cool 5 minutes in pan. Serve warm and enjoy.
Red, White & Blue Sangria
Laura Kasserman, Wilmington
Simply Scrumptious Strawberry Cake
This festive beverage is not only beautiful, it’s delicious, too! Ingredients: 1 750 ml. bottle of Riesling, or other white wine of choice 1/4 cup Black Haus blackberry schnapps (Substituting Tessoro limoncello, made in New Albany, Ohio, instead of Black Haus, is delicious, too!) 1/2 cup strawberries, quartered 1/2 cup blueberries, squished lightly between the fingers, just to break the skin 1/2 cup blackberries, rolled lightly between paper towels 1/2 cup raspberries 1 lemon
This is the freshest-tasting and refreshingly light cake I have ever had. It’s been a hit with everyone I shared it with and it’s well worth the extra time and effort it takes to prepare. Cake ingredients: 1 box white cake mix 1 3-ounce box of strawberry-flavored instant gelatin 1 24-ounce package frozen strawberries in syrup, thawed and pureed (divided into portions — 14 ounces for the cake, 10 ounces for the frosting) 4 large eggs 1/2 cup vegetable oil Frosting ingredients: 1/4 cup butter, softened 1 8-ounce package cream cheese, softened 10 ounces strawberries, as above 1/2 teaspoon strawberry extract 7 cups confectioner’s sugar Fresh strawberries for garnish Cake directions: Preheat oven to 350 degrees. Lightly grease 2 9-inch cake pans. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil and water. Beat at medium speed until smooth. Pour into prepared pans, bake for 20 minutes or until toothpick inserted into middle comes out clean. Cool in pans for 10 minutes, turn out onto wire racks and cool completely.
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Frosting directions: In a large bowl, beat butter and cream cheese at medium speed until creamy. Beat in half of the remaining strawberries and the extract, reserving the rest of the pureed berries in case you need to adjust the consistency. Gradually add the confectioner’s sugar, beating until smooth and the consistency you desire. Spread the frosting between the layers and on the sides of the cake. Garnish with fresh strawberries if you’d like, but I never do because it’s perfect without them.
Spicy Bean “Croutons”
Monica Schultz, Dayton
Spicy Bean “Croutons” On a salad, these oven-roasted beans are crunchy enough to serve as the perfect alternative for croutons, and their rich, savory, spicy flavor often serves as a great substitute for meat. Directions: Start with three cans of beans drained, rinsed and patted dry. I use a mix of garbanzo (chickpea), pinto and black beans. Toss in a 9x12 baking pan or a cookie sheet with sides. Drizzle olive oil over top the beans in a zig-zag pattern and shake them to coat. Sprinkle your desired spices over top and shake again to coat. I use a 2:1 ratio of cumin powder and chili powder to garlic salt and cracked black pepper, then dust lightly with cayenne. Bake at 400 degrees for 30-40 minutes or until the beans are crunchy. They can be served hot or cooled and kept up to a week in an air-tight container in the refrigerator. Mine never last that long … mostly because they also make a great spicy snack for movie night!
Directions: Pour the white wine into a glass pitcher. Add the juice from one lemon and schnapps. Stir and refrigerate for at least 12 hours before serving chilled. Serves four. *If you prefer sweeter sangria, you can add up to a 1/4 cup sugar, but wait until the sangria has set for 12 hours before deciding. The sangria will become sweeter as the fruit mellows in the wine.
Red, White & Blue Sangria
We want your recipes! Please send them by June 12, 2015 to editor@thesaltmagazine.com and please include your name and address (we only publish the town). Email us photos of your dish as well. Every submitted recipe will be entered in a drawing for a $25 grocery card.
It’s about
‘THYME’ Story by Danielle Coots and photo by Don Tate
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Daily farmers market opens in Greene County A new market recently opened its doors to customers looking to find foods that are not only healthy, but the store also helps out the area communities with their buy-local motto. “We couldn’t be happier about opening a store in the Sugarcreek Township and Centerville communities,” stated Fresh Thyme Farmers Market CEO Chris Sherrell. “Our passion is improving the way people eat by offering fresh, organic and healthy options at a great value.” This is the first Fresh Thyme Farmers Market in the Dayton area. Last year, the new-age grocery store opened locations in Illinois, Indiana, Michigan, Minnesota, Missouri, Cincinnati and now in other parts of Ohio.
“I’m so glad to see it finally open,” said Cara Tilford with Sugarcreek Township planning and zoning. Fresh Thyme Farmers Market’s goal is to bring wholesome, fresh and local produce that is found in the weekend farmers markets to one place on a daily basis. According to its website, its mission is to “improve the way our communities eat by offering fresh and healthy food at amazing values.” The market will offer one of the largest produce departments offering locally grown or organic fruits and vegetables, natural meats with less hormones, fresh seafood, gluten-free produce and other environmentally friendly products.
The opening of Fresh Thyme Farmers Market generated employment of approximately 90 employees, as a result of a job fair in early February. Other Ohio-area Fresh Thyme Farmer Markets will be opening soon in Beavercreek and Worthington. The corporation has a Midwest rollout plan to open more than 60 locations and hire more than 5,000 employees within the next five years. The store is located at 4317 Feedwire Road in Greene County. For more information, visit www.freshthyme.com. DANIELLE COOTS Danielle is a freelance writer for Greene County News.
Fresh Thyme Farmers Market’s goal is to bring wholesome, fresh and local produce that is found in the weekend farmers markets to one place on a daily basis.
From Two-Cow Blend to Farmhouse Rose Plain City winery boasts local flavors, unique names
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Story and photos by Jane Beathard
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“Oh, say can you see? You’re as whiny as me!” There is a phrase that was coined a few years ago: “First World Problems.” The phrase is used to minimize complaints about trivial issues by shaming the complainer, or as good-humored selfdeprecation. You know a concept is a real “thing” when it becomes a song by Weird Al Yankovic. That’s right; he actually has a song called, “First World Problems.” A “First World Country” is a wealthy, industrialized nation such as the United States. “First World Problems” are problems from living in a wealthy, industrialized nation that third worlders would probably roll their eyes at. Let me preface the forthcoming remarks by saying that I love the USA. I could not imagine living in any other country. That said, I have to acknowledge that we are a nation of whiners. Whining is national pastime, right up there with baseball and apple pie. Compared with the concerns of Third World countries, most of our problems simply aren’t that serious. But, that doesn’t stop us from whining about, well, everything. Our complaining is often in the form of
venting or commiserating with our fellow citizens. Nothing will bond a group of Americans more than a shared whine-worthy experience like long lines, canceled flights or bad weather. It doesn’t matter if we have zero control over our circumstances, whining is how we cope. Just strike up a conversation with a stranger who is sharing a bad experience and let the whine-fest begin! You will have an instant new best friend. Technological advances are a wonder to behold. And yet, the better and easier it makes our lives, the more we find to complain about. I can remember when my family got our first television set. We all sat spellbound at what was appearing before our very eyes. But, it didn’t take long for the whining to start. I can remember conversations like this: “Why are there 13 numbers on the dial and we can only get 3 channels?” “Someday, they’ll have 13 channels.” “They can’t fill the 3 they’ve got!” In 1992, Bruce Springsteen released a song called, “57 Channels (And Nothin’s On).” Fast forward to today, with streaming
video, hundreds of cable channels and big, red boxes full of cheap movies and we still lament that there’s “nothing to watch.” I’m so old that I can remember when we had ONE telephone that was shared by the entire family. Not only that, we shared ONE phone line with the entire neighborhood! This was (incorrectly) called a “party line.” It was anything but a “party.” You always had that one nosy neighbor. You could hear her click on: “Edna, I can hear you breathing.” “No, I’m not.” Now everyone has their own personal phones and are we happy? No. We complain constantly about “no service” and slow downloads. And, phones change so quickly, it’s hard to stay current. I was so proud of my iPhone, but now that phones are the size of drive-in movie screens, I feel completely out-of-date. I might as well be walking around with a rotary dial phone in my pocket. The advent of the automobile was met with delight and today we can’t imagine being without a car — and yet they are a huge source of annoyance. They require all
Emily Post offers these helpful tips for attending a proper dinner party: Arrive on time. At an underground restaurant, dinner starts on time. Guests who aren’t there miss out. Turn off your cell phone. While you’re at a party, consider yourself unavailable. If you’re expecting a call or must be reachable, put your phone on vibrate and excuse yourself to another room to take the call. Be a willing participant. Take part in — or at least try — whatever your host offers. At a seated dinner, be an active but not dominant participant in the conversation, and be sure to spend time chatting with the people on both your left and your right. Hostess Monica Fabregat greets guests inside her foyer before the meal.
at La Embajada Underground as love of meat. “Argentinean food is based on what we had available — which is mostly beef,” Jorge explained. “However,” Monica interjected, “La Embajada is a cultural experience as well, and guests leave with a better understanding of our culture and how the ingredients have come to be an essential part of our cuisine.” In fact, the comment cards at the end of every meal show nothing but high praise for the five courses and the wine pairing, but the most common hand-written note from guests is typically about how much they enjoyed the conversation. That might just be reason this type of dining became popular to begin with. Out-of-work chefs began hosting dinner parties for friends to make a living. Then friends of friends were invited, and referrals from friends followed. Pretty soon, complete strangers were sitting around a communal table sharing a meal … and conversation. So why are underground restaurants so secretive? First, many countries have laws about where food is prepared if it will be sold. In the United States, food that is sold
must be made in a licensed kitchen that has been inspected and approved by the department of health. That’s difficult to do in your home kitchen. It was an obstacle for Monica and Jorge. “We wanted to do everything legally,” Jorge says. So they bought an enclosed trailer and retrofitted it, by hand, to be a commercial-grade kitchen. It took them a year, but the couple did all the work by themselves. “When the inspector came to look at the kitchen, he couldn’t believe how nice it was,” Jorge said. “I told him, ‘I made it myself,’ and he said, ‘This is amazing!’” The other reason why underground restaurants seem so secretive is the fact the meal takes place inside the host’s home. “I’m inviting people into my home,” Monica said with a protective look. “We started with friends and people who liked the idea, but now we host people I’ve never met before. It takes trust.” It also takes courage on behalf of the guest. “In an age that considers itself ‘social’,” Jorge said, “dining at La Embajada will probably redefine that word for most people.” Not only do guests not know
Be considerate. You aren’t the only one with an evening off from the kids, or away from work, or on vacation, looking forward to a great evening. Respect your host’s trust. You are guest in the host and hostess’s home. Behave as you would wish guests in your home to behave. Leave with the pack. Guests at La Embajada should expect the meal to last around four hours. However, after coffee and tea are served, it is polite to begin your farewell. If you need to leave early, let your host know before the party or when you arrive so they aren’t surprised, or worse, insulted, by your early departure. Thank your hosts on the way out. As you’re leaving, make sure to say goodbye and thank you to each of your hosts. If they’re not by the door, seek them out and thank them personally before you go. The really thoughtful guest thanks her host twice: once as she’s leaving the party and again the next day. The written thank-you note is always, always appreciated.
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ily is descended from Italians. “And since our families are from Spain and Italy, we serve their wines, too.” In fact, at a recent dinner at La Embajada Underground, one of the courses included bocaditos de pollo al verdeo con mini-ñoquis — that’s pan fried chicken bites with scallions, cream and mini-gnocchi to non-Spanish speakers. “The ñoquis is a traditional Italian pasta,” Monica explained to guests. “But in Argentina, it is the traditional dish expected to be served in all Argentinean restaurants and homes on the 29th day of each month for good luck. Tradition says that Italian immigrants found it hard to survive in the new country, particularly close to the end of the month, and would use the cheapest of staples to prepare their meal: potatoes, water, flour.” “Well,” Jorge interjected laughing, “for good fortune, you are supposed to put the smallest bill in your wallet underneath the plate. Just like there is fish on the menu in Ohio every Friday during Lent, there are signs everywhere advertising ‘ñoquis specials’ on the 29th of every month in Argentina.” Stories like these are as essential to the dining experience
Don’t switch place cards. Your host has gone to the trouble to come up with a seating plan. Your spot was chosen especially for you, so enjoy it.
ut & Abou
Out & About festival.com. June 12-13
WILMINGTON — The 2015 Spring Nationals Truck & Tractor Pulls, Clinton County Fairground, 958 W. Main St., Wilmington. June 19
WILMINGTON — Third Friday Party at the mural parking lot on Main Street. Food and drinks will be available at 6 p.m. and the band, Seventh Son, will begin playing at 7:30 p.m. Free concert. Beer, soft drinks and food will be available for a fee. June 20-21 Civitas Media file photo
The Banana Split Festival in Wilmington will be held June 12-13.
ADAMS COUNTY
May 16
WINCHESTER — Marty Haggard will be performing at the Red Barn Convention Center for The Red Barn Jubilee Show. For tickets and more information, visit redbarnconventioncenter.com or call 1-800-823-9197, ext. 121. June 19-21
PEEBLES — Friends of the Serpent Mound Summer Solstice Celebration. Join the Arc of Applachia at Serpent Mound for a weekend of American Indian skill demonstrations, guided tours of the ancient effigy mound and evening solstice tour and sunset watch. Free with $8/car parking fee. For details, visit http:// arcofappalachia.org/events/solstice.html or call Serpent Mound at 1-800-752-2757.
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June 20
and Lions Club Parade. There is a 9 a.m. line up, the parade starts at 10 a.m. next to Olde Wayside Inn. Freedom Fest and Fireworks to follow at the Adams County Fairgrounds. Contact Jud Paul at 937-544-1464. July 12-18
WEST UNION — The 124th Adams County Fair at the Adams County Fairgrounds. For more information, visit www.adamscountyfairground.com or call Darlene Anderson at 937-205-7141.
CLINTON COUNTY May 15
WILMINGTON — Murphy Studios will be open with a student art show, 4 to 6 p.m., and a wine walk following, 6 to 9 p.m. Come view studios and galleries above The Murphy Theatre, 50 W. Main St., Wilmington.
WINCHESTER — Terry Hall will be performing at the Red Barn Convention Center for The Red Barn Jubilee Show. For tickets and more information, visit redbarnconventioncenter.com or call 1-800-823-9197.
May 19-23
June 27
June 1-30
PEEBLES — Reptile Day at Serpent Mound. Dozens of native species of snakes and other reptiles will be displayed. Live demonstrations for the children and natural history presentations for all levels of reptile enthusiasts. Free with $8/car parking fee. For details, visit www.arcofappalachia.org (click on “Events”), or call Serpent Mound at 1-800-752-2757. June 27
WINCHESTER — The Van-Dells will be performing at the Red Barn Convention Center, Winchester. Dinner is at 5:30 p.m. For tickets and more information, visit redbarnconventioncenter.com or call 1-800-823-9197. July 4
WEST UNION — Fourth of July Celebration
Compiled by Lora Abernathy
WILMINGTON — American Pointer Club of America Show, Roberts Centre, 123 Gano Road, Wilmington. For more information, call 800-654-7038. MIDLAND — U-Pick Strawberries. Pick your own strawberries straight from the field, A&M Farm, 424 State Route 251, Midland. For more information, call 513-875-2500. June 12-13
WILMINGTON — The 21st annual Banana Split Festival, at the J.W. Denver Williams Jr. Memorial Park, 1326 Fife Ave., Wilmington. From 4 to 10 p.m. on Friday, June 12, and from 10 a.m. to 10 p.m. on Saturday, June 13. The nation’s only Banana Split Festival. Enjoy free concerts, continuous entertainment, a cruisein of classic cars, crafts and collectibles, games, rides, unique food and, of course, banana splits. Free. For more information, call 877-428-4748 or visit http://www.bananasplit-
MARTINSVILLE — Seventh Annual Summer Solstice Lavender Festival, 10 a.m. to 6 p.m. Experience the overwhelming beauty of acres of organic lavender in full bloom. Lavender food, vendors, u-pick, wreath and wand workshops, yoga in the field, massage therapy, children’s activities, music and much more. Free admission. For more information, call 513-322-2415 or visit www.peacefulacreslavenderfarm.com. June 27
SABINA — Sabina Family Fun Night, 4-9 p.m. Food, games, live entertainment, cruise-in, kiddie tractor pull, cornhole, pie contest and much more. For more information, visit facebook.com/SabinaAreaBusinessAssociation. July 11-18
WILMINGTON — The 2015 Clinton County Fair. Clinton County Fairground, 958 W. Main St., Wilmington. July 24-25
WILMINGTON — Expedite Expo, America’s largest expedite trucking show, Roberts Centre, 123 Gano Road, Wilmington. For more information, visit expediteexpo.com.
FAYETTE COUNTY May 14-16
WASHINGTON C.H. — Courthouse Quilters will host its sixth annual quilt show at the Washington Court House campus of Southern State, 10-4 daily. Admission is $5 with $1 donated to the Fayette County Food Pantry. The show will include the quilt display, vendors, hourly door prizes and more. Anyone who has large quilts, wall hangings, or quilted items such as tree skirts or purses is invited to enter their quilts. Entries can be dropped off May 1 from 1-6 and May 2 from 9-1 at 99 Summit Lane in Washington Court House. For more information, contact 740-606-1242 or 740-505-1281 or e-mail wchcourthousequilters@yahoo.com. May 16
WASHINGTON C.H. — The Washington
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And one more thought...
“True courage is like a kite; a contrary wind raises it higher.” — John Petit-Senn Photo by Gary Abernathy
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