2315709
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HIGHLAND H IGHLA HLAND ND C COUNTY OUNTY OUN Y
Only an hour from the city but a step back to the simpler days of small town life....... On a recent stop in Hillsboro, the heart of Highland County, a visitor noted “this looks like the America I always read about”. From the 1842 court-house that is still in use to the locally owned shops and restaurants the city has retained the flavor of small town life while being firmly established in the 21st century. Within the borders of Highland County can be found a thriving Amish and Mennonite population as well as high tech companies that service the aircraft and auto industry. A high volume, automated candle works co-exists with locally made natural soy candles that are manufactured at their uptown store. Modern grocery merchants compliment the many local produce markets and butchers. Residents enjoy the best of modern life but in a peaceful, beautiful setting in the foot hills of Appalachia. From the city it is just a short, scenic drive out Route 50 into the center of the county or from Route 32 it’s a short drive up Route 62 to Hillsboro. At the intersection of Routes 50, 73, 124, 62 and 138 the journey is a pleasant one that avoids traffic and congestion while enjoying the sights of southern Ohio’s countryside. The communities of Greenfield, Leesburg and Lynchburg are minutes away from the main city of Hillsboro and each offer unique attractions for a day or weekend trip. Starting the day early could include a real country breakfast at one of the locally owned diners or a quick stop at the Amish bakery for donuts and coffee. A day might include visits to the numerous shops in the county or a day on one of the two lakes in the county. Nightlife is relaxed and friendly with a downtown theater offering local talent and a rural barn makes a great setting for nationally known blues and rock bands. Several locally owned hotels and bed and breakfast homes offer low cost accommodations as well as cabins and camping at the state parks. Your weekend trip to Highland County might be the best value around. More information can be found at www.highlandcounty.com
October 20th • Heritage Music Series held on 3rd Saturday of each month at Highland County Historical Society, 151 E Main St. Hillsboro, Ohio 45133, 937-393-3392 October 25th • Log Cabin Cookout held at Highland County Historical Society, 151 E Main St. Hillsboro, Ohio 45133, 937-393-3392 October 25th • Boo Fest 5pm to 7 pm, upton with safe and sane Trick or Treating along the shops and restaurants of Hillsboro. Music, pet shows and costume contests and “Baby’s First Rock Show” at the Colony Theater at 7pm. November 16th • Holiday Members Only Open House held at Highland County Historical Society, 151 E Main St. Hillsboro, Ohio 45133, 937-393-3392
November 17th • Heritage Music Series held on 3rd Saturday of each month at Highland County Historical Society, 151 E Main St. Hillsboro, Ohio 45133, 937-393-3392 November 24th • Hillsboro Upton Business Association Christmas Parade 2pm, with floats and Miss Snowflake of 2012 December 1st • Childrens Holiday Tea Party 2pm, Pioneer Kitchen Gift Shoppe December 7th • Uptown Christmas First Friday Event, shopping, carolers, food and fun to start the season. Nativity display and petting zoo. December 15th • Heritage Music Series held on 3rd Saturday of each month at Highland County Historical Society, 151 E Main St. Hillsboro, Ohio 45133, 937-393-3392
2315791
~ Calendar of Events ~
Welcome
to
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4 | Salt | October 2012
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Salt CONTENTS
features
12 14 28 33 48
14
Experience The Golden Lamb By Beverly Drapalik
Rambling Rose By Carleta Weyrich
Celebrating Fall with Recipes By Andrea Chafin
Record-Herald Fayette County Cook-Off By Ryan Carter
22
Dream House: Holiday Decorating By Stephanie Hardwick Stokes
columns
58
By Pamela Stricker
Salt Notes By Gary Abernathy
28
Recipe Index The PLANE Truth about Holiday Travel By Kay Frances
Out & About
48
Salt | October 2012 | 5
7 9 27 56
Publisher’s Note
Salt Flavor For Everyday Life www.thesaltmagazine.com
Holiday Edition 2012 Publisher Editor Food Editor Health & Wellness Editor Layout/Cover Design
Pamela Stricker Gary Abernathy Andrea Chafin Lora Abernathy Tina Murdock
Sales Adams County Lee Huffman, Publisher (937) 544-2391 lhuffman@peoplesdefender.com Brown County (937) 378-6161
Steve Triplett, Publisher striplett@newsdemocrat.com
Clinton County (937) 382-2574
Sharon Kersey, Ad Director skersey@wnewsj.com
Fayette County (740) 335-3611
Sherri Sattler, Ad Director ssattler@recordherald.com
Highland County Gary Abernathy, Publisher (937) 393-3456 gabernathy@timesgazette.com To subscribe, contact us at (937) 382-2574 editor@thesaltmagazine.com
6 | Salt | October 2012
Contact SALT: editor@thesaltmagazine.com 761 S. Nelson Ave. | Wilmington, OH 45177 (937) 382-2574 SALT is published quarterly by Ohio Community Media, LLC and is available through the Georgetown NewsDemocrat, Hillsboro Times-Gazette, Ripley Bee, Washington CH Record-Herald,West Union People’s Defender and Wilmington News Journal. All Rights Reserved. Reproduction of any material from this issue in whole or in part is prohibited. SALT is free to our subscribers and is also available for purchase at each of the newspaper offices for $3/copy or contact us to subscribe. Subscriptions $12 per year.
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Hide & Shake Find the SHAKER in this issue, visit us at thesaltmagazine.com, click on the Shaker Contest link, complete the entry form, and be entered to win one of the $10 grocery cards. All entries must be made by January 4, 2013. Salt winners for our last issue: Pauline King, Manchester, OH Nancy Boldman,Wilmington, OH Ruth Isaac, Blue Creek, OH You could win. Just look for the shaker in this issue then visit thesaltmagazine.com and click on the shaker button to enter.
Shaker time! In each issue of SALT, we try to feature creative photos of Salt and/or Salt & Pepper shakers from our readers’ collections. Please submit photos and descriptions to editor@thesaltmagazine.com by January 4, 2013 for consideration. Entries will also be considered for printing in future issues of SALT and at thesaltmagazine.com.
Cover Photography by John Cropper
Buttons in the
SNOW A few years ago, while in a neighboring town, I was ready to head for home when I spotted a little child standing on the curbside looking very alone and crying. A little boy about five or six years old. There was a light snow coming down on the already snowcovered ground. I stopped and tromped through the slush and bent down to him. “What’s the matter, little guy?” Through his sniffles and tears running down his rosy cheeks, he was able to choke out, “I can’t find my Grandma’s house.” I convinced him to come with me and that I would help him. “What’s your name?” I asked. “Buttons,” he answered softly. “Well, Buttons, don’t you worry. We are going to your
Grandma’s house,” I assured him. And with the help of local police, Buttons made it safely to Grandma’s. I have thought about that incident so many times. I am mindful that there are other “Buttons” out there who have just lost their way. They are looking for Grandma’s house. A place where they are loved and safe and nurtured. I think it’s my job to help them find their way back. And I pray my eyes and ears and heart are open to realize when they cross my path. Seems like no matter how carefully I try to plan the holidays, no matter how many lists I make, I still end up with a schedule that often leaves little space for spontaneity. I find I have to be very intentional about carving out time to just be with some of the people in my life that are especially important to me. Otherwise, I find that the people I spend the most time with are on the other side of the sales counter, at the other end of the phone
straightening out my order. Or I am holed up in the room I use to wrap gifts – the one that looks like a Christmas wrapping paper factory exploded. I don’t know where all that extra energy comes from during the holidays but my evenings turn into late nights of not only wrapping, but baking and writing out cards and decorating. It’s like I have taken on another job in addition to the very full time job I already have. Looking ahead to the approaching season of holidays, I so want to keep my life in check and balanced. I want to do the things that really matter. I want to guard myself against trading off activity for quality time with loved ones. I was thinking about this and remembered a certain book that I pull out each year at Christmas.You probably have read it too. It’s the holiday classic, “A Cup of Christmas Tea.” From the book cover, it says, “A young man’s reluctant visit to share a cup of tea with his old great aunt reminds us all that the simple act of sharing is at the very heart of the Christmas spirit.” When I have a list as long as my arm I am trying to plow through, the last thing I feel like I can make time to do is stop everything and sit down with someone I care about and visit over a cup of tea for an hour. Think of
what I could accomplish in that hour! Think of all the things that won’t get done! That’s how out of whack my perspective can be. Really… do I want to measure the worth of a relationship based on how much I can or can’t get done? Is that ornament I am making for a gift or spending more time in the store trying to find the justright something for someone worth as much as spending time with that person? So what about you? Do you need to plan some holiday time with some special people in your life. People that need to just share a little time with only you? I hope you will do that. From the book I referred to earlier, the young man received a note from his great aunt. It read: “Of course, I’ll understand completely if you can’t, But if you find you have some time, how wonderful if we could have a little chat and share a cup of Christmas tea.” Let’s make some time. I wish you all wonderful moments over the next couple of months and time to make some very special memories. In the meantime, please pass the Salt!
Salt | October 2012 | 7
Front Porch
Profile
Front Porch Profile offers a personal glimpse into the lives of notable people in our communities. By Lora Abernathy
Drew Hastings – Highland County, Ohio Mayor of the city of Hillsboro What period of history do you enjoy studying? All periods, but my favorite is probably the Westward exploration and expansion of America from 1760 to about 1810, much of which occurred right here.
What is your favorite Beatles song? “A Day in the Life” from the Sgt. Peppers album.
What do you love most about your community? The history and adaptability. As much as we complain about what could be better in Hillsboro, it’s good to remember that we’ve been here since 1807. Somehow we have always found a way.
What book are you currently reading? “Caught in the Middle” about the effect of globalism on the Midwest and how we can adapt to it. What one piece of advice would you give to your younger self? What makes you pound Quit smoking earlier and your fist on the table? start saving money for The slowness of government. Not being able retirement sooner. to shift gears or get things done quickly. Pick-up trucks or sports cars? Pick-up trucks.
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Salt
Scoop
Send us your soup and casserole recipes?
We’d love to share them in the next edition of Salt. Please send in by January 4, 2013. Make sure to include your name and address. (We only publish the town.)
The best time of year is upon us
Like many people, fall is my favorite time of year. I enjoy the mild temperatures and crisp autumn air, but more than anything it means my three favorite holidays are coming up in consecutive months – Halloween, Thanksgiving and Christmas. Like many boys growing up in my generation, I spent many a Saturday afternoon or evening in front of the television watching “Shock Theater,” the program that featured the classic Universal horror films from the 1930s and ‘40s, featuring stars like Boris Karloff, Bela Lugosi and Lon Chaney Jr. playing the Frankenstein Monster, Dracula, the Wolf Man and other macabre characters. As a child, Halloween afforded me the chance to act out those fantastic roles, with a lot of help from my mom, who pieced together various costumes for me – and which were much preferable to the cheap store-bought outfits available at the time. As an adult, I am envious of today’s youth because now the costume shops offer the garb and masks of monsters or science fiction characters nearly identical to the real thing. Trick-or-treat night back in the 1960s was a safer and more community-oriented activity. Today, understandably, many towns have created large Halloween parties or activities designed to funnel everyone to a central location. It’s no doubt a wise move, but it’s not the same as going door to door, from neighborhood to neighborhood, collecting unique treats from people all over town. The best family holidays are still Thanksgiving and Christmas. In our hectic and fast-paced society, it is rare to enjoy extravagant homecooked meals in the warmth and comfort of a family setting, but for the most part that still happens today at holiday time. And while the food is a highlight of the holidays, what is truly meaningful is the gathering of family and friends, the shared memories of Thanksgivings and Christmases past, the wistful remembrance of a loved one who has passed on, and the pleasure of watching children or grandchildren taking part in a ritual that they hopefully will carry on themselves for generations to come. The best time of year is upon us. We hope this edition of Salt will inspire you with some new ideas for celebrating the holidays, some flavorful and inventive recipes, and perhaps trigger a fond memory or two. Thanks for visiting with us. GARY ABERNATHY Gary Abernathy is publisher of The Times-Gazette in Hillsboro.
Salt | October 2012 | 9
Shoot an email to editor@thesaltmagazine.com, send the recipes to Salt Recipes, 761 S Nelson Ave, Wilmington, Ohio 45177, or visit thesaltmagazine.com and click on the SUBMIT RECIPE link at the top of the site.
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10 | Salt | October 2012
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Salt | October 2012 | 11
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Experience
12 | Salt | October 2012
TheGoldenLamb
Guests can become part of the story.
By Beverly Drapalik
includes the menu items for the Tavern (as well as the restaurant). Imagine a Tavern meal starting with creamy tomato Basil Bisque, followed by Peppercorn Crusted Duroc Pork Tenderloin, ending with Lemon Sweet Basil Sorbetto! Dickens would be joyous to know that the meal could be followed by Warm Wassail or an Apple-Cinnamon Martini. The Tavern also provides live music on Thursdays and Saturdays. On a recent visit to The Golden Lamb, parties of 20, couples and families were eating in various wings of the building. The Inn is quiet, making conversation a pleasure. Visitors were also walking around the Inn, taking pictures and touring a few of the historical guest rooms upstairs. They also strolled through the gift shop. This shop now includes pleasing, easily visible vignettes of merchandise. The quality of the items and the careful editing of the displays are the work of Katherine Schaub, the manager. The shop appears to be a work of art as well as an appeal to the senses. The holidays at The Golden Lamb are the perfect time for a visit. The theme for the holidays is “A Charles Dickens Christmas.” The event calendar includes a wild game menu and wine pairings; a Thanksgiving Feast; a special Holiday Season Menu with such items as Cratchit’s Goose Due; and Brunches with Santa. A special menu is also planned for Horse Parade Day in Lebanon. Explore the website, visit the Inn, and add to your own story.
Salt | October 2012 | 13
Visiting The Golden Lamb might include eating in the dining room on Halloween and hearing that the hotel is haunted, or sitting in The Black Horse Tavern with a warm drink after seeing the horses’ nostrils flare as they pull carriages during the horse parade, or spending the night in one of the guest rooms and hearing a story about the visit of a U.S. President or an important author. The Inn opened in 1803 and has fostered stories and impressed guests for many years. In one story, however, one guest was not impressed at all. Charles Dickens came to the Inn when it was a stagecoach stop between Cincinnati and the National Road 40. Dickens had ridden 30 miles and was thirsty, so he requested a brandy. When he found out that the Inn was a temperance establishment and would not serve him alcohol, he was angry … or so the story goes. The “story” has changed today. Now guests are impressed by the array of food and drink; they are also very pleased with their accommodations. Manager Bill Kilimnik arrived in March of 2011, and he has increased the service and hospitality that The Golden Lamb has provided for years. His wish is to create amazing memories for guests. “We have definitely given our guests more value in guest rooms and in the food we serve,” says Bill. One of his first projects was to add luxurious linens and Tempur-Pedic mattresses to the rooms. Eighteen
rooms are furnished with antiques, a salute to the past; however, modern amenities such as WIFI, oversized bath towels and herbal soaps provide a comfortable atmosphere. The menu at The Golden Lamb has also changed. Bill has the philosophy that food should be of the highest quality, so meat and produce are obtained locally whenever possible. Whether a lunch of Durham Ran Bison Meatloaf (inspired by Mom) or a dinner of Pennsylvania Boneless Lamb Loin, food is specially selected. Chef Ben Toney has added some exciting changes to the menu. However, one such change was not immediately detected by a 20-year patron of the restaurant. She impatiently called Bill to the table and asked, “Why did you take the lamb off of the menu?” Bill explained that the lamb was still on the menu—just changed a bit. She wasn’t happy about the change, but Bill convinced her and her husband to try the new lamb dish. Later, Bill was called to the table again. He noticed that they had devoured all but the mint jelly. Before he could ask about their meal, the woman simply stood and gave him a hug. The same contentment is noted in The Black Horse Tavern. Bill asked customers what they would like to have in their local tavern. He responded to their wishes. They enjoy the same quality food as well as “additional selections uniquely created for guests.” The website, goldenlamb.com,
14 | Salt | October 2012
Rambling Rose an adventure for the senses
Cottage tea room offers special amenities, warm hospitality
By CARLETA WEYRICH The seasons slip one into another, bringing cold northern breezes into the region. It’s a time to gather together with friends and family to relax from the rigors of summer and outdoor endeavors – to sit by a warm, cozy fire and nibble on exquisite delicacies – to melt away the chill of the season with a steaming cup of freshly brewed tea. Add to the scene a beautifully set table in a dining room reminiscent of Victorian gardens - the light and delicate scent of rose petals, the comforting aroma of baking scones, softly played music - and all the senses relax into the aura. Come to Adams County and step through the beckoning door of the Rambling Rose Cottage Tea Room, the enchanting blue and white home at the corner of West North Street and North Cross Street (state Route 247) in West Union, Ohio. The Tea Room is justifiably dubbed a “diamond in the rough,” its unique persona set in an area known for its ancient serpent effigy, its participation in the Underground Railroad, and for vast acres of nature preserves teeming with wildlife. Indulge in a different perspective and enjoy the warm hospitality of Judy Bennington and Janie Kirker as they present a traditional tea complete with home-made creations served with style. Their longtime hobby of collecting tea sets and their love of presenting a
perfectly attired table led to their teas by reservation at the Rambling Rose Cottage Tea Room. Judy’s interest in the ceremony surrounding having a tea was piqued when she was 18. “I rented a house from Ruth Tobin – she was a really neat older lady,” Judy explains. “She would often invite me for tea at 4 o’clock, and we would have wonderful conversations. I thought it was such a neat ceremony. I became interested in anything that had to do with tea.” Judy became friends with Janie when they both had children in the school band. Janie was always fascinated with anything to do with England . They started going on tea journeys together, visiting bed and breakfasts and other places that held teas. In their travels they each added to their collections of dishes and tea items. Their interests blossomed into travelling tea parties packing up their collections and presenting teas in a variety of locations. Interest in Judy and Janie’s unique service spread through word of mouth. The home of Fern Wilson, a fine brick west of the village of West Union , became a regular site for the teas. The one drawback to the
16 | Salt | October 2012
travelling tea parties was hand washing and painstakingly wrapping each delicate piece used to protect it from damage. It took hours and hours according to Janie. Their tea parties were becoming more tiresome than fun, but fortunately in 2009, the tea parties found a permanent home when Judy purchased the Tea Room, which most recently had housed a dentist office, as her place of residence. The spacious two-story had ample room for the Tea Room and storage of their prized tea set collections. “We want to make each tea a memorable experience with people sitting down to relax at the table,” Judy adds. “People don’t sit down together like they used to. We give them an opportunity to step back in time and make memories.” “The best part is setting up,” Janie says. “The presentation is everything. We want the dishes to complement the type of tea that we are having, and we use cloth napkins and table cloths – not the paper and plastic people have become used to.” The Tea Room serves teas and luncheons for baby or wedding
showers; receptions; holiday get-togethers; club, office or card parties. The ladies have also served families after funerals. A former school teacher, Janie especially enjoys teaching proper etiquette to youth groups.- So what is included in proper etiquette at a tea? According to Janie and Judy: 1. Place the napkin on your lap and use it – “We wash them and get them clean. Don’t worry about getting jelly or tea on them. We have ways to get out anything.” 2. Foods used at teas are meant to be finger foods. 3. It’s proper to either cut or break a scone. 4. Don’t spread jelly or Devonshire cream straight from the serving dish onto your scone. Instead put dollops of them onto your plate and spread from there. 5. When you pick up your teacup, bring the saucer with it and lift the teacup from the saucer to drink. 6. Designate a tea pourer at the table to serve throughout the tea. 7. When you get up, leave the used napkin on your chair, not on the table. Sugar cubes are a must at a tea, the ladies say. They do, however serve sugar substitute on request. Also, one must never use cream in tea as it will curdle – always use milk and put it in the cup first, then add the tea.
The ladies often use a three-tier server at their teas. The lower level is for scones, the middle level is for savories (bite-size sandwiches), and the top is for dainty desserts. Ice water is served along with these foods. “As much as possible, we serve foods that are made from scratch,” according to Janie. “Of course we don’t make our own jams, we purchase those.” “The chopped cherry jam we bring back from Door County , Wisconsin – it’s one of our tea journeys,” Judy explains. Judy also uses herbs and seasonings she grows to enhance the flavor of sandwiches and soups, and for garnishes and decoration. Menus are planned according to the group.Younger people tend to prefer foods that look familiar, so more extravagant recipes are reserved for adults who are more willing to experiment with different flavors and offerings. Older guests often enjoy comfort foods such as basil-tomato soup or potato soup. When there are men in the group, the menu is heartier. As for the tea served at the Tea House, it is from Harney & Sons. Judy’s personal favorite is a Scottish breakfast tea, while for Janie, Earl Gray is a favorite. “We always serve brewed tea,” Judy says. “The overall favorite during our teas is hot cinnamon tea, it’s a winter tea. When it’s being served, we are constantly filling the tea kettles, it goes so fast.” Of course decaf is available if there is a need. For the final touch, Judy and Janie have a collection of different aprons to suit the occasion. Their original was a full ruffled white apron, but now they have a variety of patterns and colors. Some were hand-made especially for them, while others came from the most surprising of stores. For a unique and memorable experience, Judy’s and Janie’s teas are available by reservation only. For more information, please call them at (937)544-3332.
Salt | October 2012 | 17
haffin by Andrea C
18 | Salt | October 2012
No-fail recipes that will make you the star of the team It's amazing how much of a difference 50 miles can make on a region's sports team of choice. Earlier this spring, I was surprised to hear hollering practically reverberating from Clinton County as locals celebrated the start of the Cincinnati Reds' season. It was like a holiday: everyone smiled, wore festive clothing, grilled out food. I even won the coveted raffle for the baseball tickets — like the one person in the room who doesn't like cats and can't shake Fluffy's attention. “Not much of a sports fan?” my co-workers asked when they noticed my confused expression as the others slowly stomped away. Some undoubtedly were wondering if I typically shut myself into a library each evening, pushing up my glasses and quizzing myself over a dictionary. It was unnatural not be overjoyed by the first pitch. “Just not much of a baseball fan,” I answered, contemplating if it was I or them who was off balance. I understood the dramatic regional difference earlier this fall when I strutted into the office on a Friday in full scarlet and grey gear, an ensemble I had carefully selected from my closet of choices. Others twisted in their chairs and looked confused. “Is Ohio State playing or something?” one poked. I was aghast. Where are the “I-Os” in response to my “O-Hs?” Why is everyone wearing blue with their jeans on this casual Friday when they could wear red? I mean, I thought we were all Buckeye fans, even those who didn't personally attend the university. Was it worse? Was I in Michigan? About one hour northeast of Wilmington, it's all Buckeyes — no other team in any sport, in any division, stands a chance. We talk about them year-round in Central Ohio, rejoicing during the season and constantly anticipating the next; many houses are decorated with a stuffed Brutus and a painted slur against Michigan; every woman owns three pairs of OSU earrings; and any event scheduled to coincide with a game rightfully advertises that a TV will be available to keep an eye on the team, because they know otherwise attendance will clearly suffer. The world stops every Saturday for a few months in Columbus. It's just natural to be a Buckeye hooligan, really. It seems like we're always inviting someone over for the game, and on those crisp Saturday afternoons, I'd rather be in front of the TV with a plate stocked with warm fixins' than in the kitchen. Here are a few of my favorite football foods. Go Bucks!
Best Meatballs
Spinach and Artichoke Dip
These are absolutely the best, most versatile homemade meatballs, a recipe from my Italian mother-in-law. After one bite of these, you'll never buy frozen again. Just add your favorite sauce, a spoon and a container of toothpicks and let the compliments roll in. We like to make meatball subs.
This dip has gained so much popularity over the last few years, it seems like everyone has their go-to version. Though all are good (and I would never turn any down) this recipe is my favorite because it is more dense and garlic-flavored than the other more creamy recipes made with alfredo sauce. Serve it with whatever's on hand — crackers, carrots and celery, chips, bread. I'll just have a spoon, please.
2.5 pounds ground beef 3 beaten eggs, 3/4 cup grated parmesan cheese 1 medium sized onion, diced 3 cloves of garlic, minced 6 slices of white sandwich bread 1 T garlic powder 2 T parsley 2 T oregano 1 t salt 1 t pepper Combine all ingredients except bread and eggs in a large bowl. Beat eggs separately in small bowl, then add. Place bread slices in mesh, metal strainer directly under running water. Soak the bread until pasty, then wring out like a dishcloth. Add to other ingredients. Roll mixture into golf ball size. Place in one layer in casserole dishes. Bake at 350 for about 30 minutes, or until done. Keep warm in slow cooker with sauce of choice. * If desired, do a flavor test by frying a flattened ball in the skillet before baking meatballs.
Buffalo Chicken Dip
1 (8 ounce) package cream cheese, softened 1/4 cup mayonnaise 1/4 cup grated parmesan cheese 1/2 cup Italian cheese blend (mix of shredded mozzarella, Romano, provolone, parmesan or other similar cheeses) 3 cloves garlic, peeled and minced 1/2 teaspoon dried basil 1/4 teaspoon garlic salt salt and pepper to taste 1 (14 ounce) can artichoke hearts, drained and chopped 1/2 cup frozen chopped spinach, thawed, drained and chopped again Preheat oven to 350 degrees. Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Italian cheese-blend, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish. Top with parmesan. Bake in the preheated oven 25 minutes, until bubbly and lightly browned with a nice crust on top. *To cut richness, some prefer substituting mayonnaise for sour cream
Buffalo wings without the bones, this dip has become my newest party staple and has been gobbled up everywhere. I tweaked this recipe to be one that you throw the ingredients in the slow cooker, and walk away. Serve it with scoop-style tortilla chips and sliced celery. Warning: It's got a kick!
In a large bowl, beat the softened cream cheese into a smooth texture. Slowly add in hot sauce and dressing. Fold in chicken and cheese. Spoon mixture into slow cooker and cook on low for 3-4 hours, or until mixture is warm and melted. Place the hot sauce bottle beside the slow cooker for those who may want extra heat.
Salt | October 2012 | 19
2 (8 ounce) blocks of cream cheese, softened 2 cups of shredded cheddar cheese 2 (12 ounce) cans cooked chicken, drained (or two chicken breasts or thighs, cooked and shredded) ž cup Frank's Wing Sauce, or to taste 1 cup of Ranch or bleu cheese salad dressing
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20 | Salt | October 2012
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Salt | October 2012 | 21
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2317524
What’s Cookin’? Recipes from the 2012 Salt Cook Show Chefs
SHERYL SOLLARS The Kitchen Lady Creamy Chocolate Cheesecake This is the best cheesecake you will ever eat. It is so creamy and the best thing is that it does not contain eggs. It tastes like a big slice of chocolate candy bar.
22 | Salt | October 2012
2 cups Graham cracker crumbs ½ cup sugar 1 stick butter, melted 3 – 8 oz. packages cream cheese 1 cup sugar 2 teaspoons vanilla 1 cup sour cream 1 16 oz. semi-sweet chocolate chip (or milk chocolate if you prefer) Preheat oven to 325 degrees. Using heavy duty aluminum foil, completely line the outside of the bottom and sides of a 9” spring form pan. In a medium bowl, combine the Graham cracker crumbs, sugar and melted butter until well mixed. Spray bottom of pan with non-stick spray and then
press crumbs in the bottom of the spring form pan. On low speed of a mixer, mix cream cheese, sugar and vanilla. With whisk, fold in sour cream. Place chocolate chips in a medium glass bowl. Place in the microwave for one minute. Remove and stir to soften (stirring often). Microwave for 5 more minutes at a time until chocolate is melted. DO NO OVER COOK. Let cool for 5 minutes, continuing to stir occasionally. Pour into cream cheese mixture and mix with mixer until entirely mixed. Pour in spring form pan.
Place spring form pan in a large cake pan and carefully place on middle shelf of the oven. Pour boiling water into the cake pan (half way up the sides of the pan) and carefully slide into center of oven. Bake for 1 hour and cool in oven, do not open door for at least 4 hours. When cool, place in refrigerator for several hours. Remove spring form sides of the pan and cut into slices using dental floss.
MOLLY DULLEA
of the General Denver
Roasted Fall Vegetables
Oven Roasted Pork with Caramelized Onions & Apples Pork Tenderloin (size will vary depending on need) 2 medium onions 4 medium apples 1cup Apple Cider Vinegar Salt Pepper Garlic Thyme Olive oil Preheat oven to 375 degrees. Julienne onions and apples and place in the bottom of a roasting pan. Season your pork with salt, pepper, garlic, thyme and olive oil. Place pork in the roasting pan on top of the onions and apples. Roast for 1 ½ hours or until the internal
temperature is 165 degrees. Add 1 cup of water and apple cider vinegar to your roasting pan and cook 5 minutes. Remove pan from oven. Place pork on cutting board and let rest. Meanwhile, place apples, onions and pork drippings into a saucepan and bring to a boil and cook for 5 minutes. Slice your pork and pour the apple and onion sauce on top and serve.
1 small butternut squash, peeled and cubed 1 sweet potato peeled and cubed 3 red potatoes cubed 1 red onion quartered 1 red bell pepper seeded and diced Salt Rosemary Pepper Âź cup olive oil 2 tablespoons balsamic vinegar Preheat oven to 475 degrees. Mix seasonings, oil and vinegar. In a large bowl, combine all ingredients and toss thoroughly. Spread evenly over a large roasting pan. Roast for 35-40 minutes, stirring every 10 minutes, or until vegetables are cooked thoroughly and browned.
Salt | October 2012 | 23
NATALIE BRUNK of Shoelaces Catering Turn one delicious recipe into five flavorful twists. Spinach Artichoke Dip & Appetizer Filling Base Recipe
24 | Salt | October 2012
2 Cups Sour Cream 2 Cups Mayo 1 (1/4 oz) package knorr vegetable recipe mix 10 oz artichoke hearts chopped 20 oz spinach (thawed and drained) 2 ½ cups mozzarella cheese 1 cup parmesan cheese Place all ingredients in a large bowl. Mix all ingredients together.
Spinach Artichoke Fillo Shells
Spinach Artichoke Pastry Puffs
1 box Pepperidge Farm puff pastry dough 2 cups spinach artichoke base Hot Spinach Artichoke Dip 1 egg 2 teaspoons water Place mixture in greased baking Lightly flour your surface. Thaw dish. This recipe yields puff pastry dough about 30 minutes approximately 8 cups total. Cover (be sure not to over-thaw). Roll each with lid or foil. Bake at 350 degrees puff pastry sheet over flour surface, for 45 minutes to 1 hour until center a 12 x 12 square. Take a pizza cutter is bubbly. Enjoy with pita chips or and make 9 squares out of each tortilla chips. pastry (18 total). Place 2T of spinach Hot Spinach Artichoke Dip artichoke base on each square. In a small bowl, beat the egg with the in Individual ½ Pint Jars water to make an egg wash. Brush For a small crowd, grease ½ pint canning jars. Fill each jar with ¾ Cup the egg wash on all four sides of each square to make a seal. Spinach Artichoke and bake for 2025 minutes. Keep the seal off until the Individually, fold each corner over diagonally in order to form triangle. last 10 minutes to brown the top. Press each side down to completely A fun option is to decorate the lid by using glue to secure a ribbon onto seal each triangle. Use a fork to make a fancy trim around each the lid. After the jars are out of the pastry. oven, screw the decorated lids onto Place on a greased baking sheet. each jar. Let the jars rest 5-10 minutes Bake at 350 degrees for 15 minutes. and serve one jar per guest with pita Allow to rest and enjoy. chips. Goes well with wine. To make smaller appetizer sized pastries, make 12 – 16 squares and use less filling per triangle.
2 boxes Athens Brand Mini Fillo Shells (15 shells each box) 1 ½ cups spinach artichoke base Remove fillo shells from packaging. There is no need to thaw shells prior to preparation. Fill each shell with approximately 1/ 2 T spinach artichoke base. Place onto greased cookie sheet. Bake at 350 degrees for 15 minutes. Cool briefly and serve.
Spinach Artichoke Pinwheels 1 box Pepperidge Farm puff pastry dough 1 ½ cups spinach artichoke base Lightly flour your surface. Thaw puff pastry dough about 30 minutes (be sure not to over-thaw). Roll each puff pastry sheet over flour surface, a 12 x 12 square. Spread ¾ cups base over lightly covering the entire surface of each sheet. Roll tightly from one end to the other like you are rolling a pinwheel. After you roll into a log, slice each log into 15 – 18 slices. Place each slice onto greased cookie sheet, sliced side down. Bake at 350 degrees for 10 minutes. Allow to cool and serve.
SHARON TESTA of the Mediterranean Restaurant Moussaka Casserole Meats 4 pounds beef 1 onion 1 teaspoon allspice 1 teaspoon cloves 2 teaspoons cinnamon 2 sticks cinnamon 2 bay leaves 3 cups tomato strips 1/4 tsp basil 1/4 tsp oregano 1/4 tsp onion powder 1/4 tsp salt 1/4 tsp pepper Cook together, season to taste.
Custard
4 cups water 8 tablespoons cornstarch 2 (14.5 ounce) cans evaporated milk 2 eggs 4 yolks 1 ½ cups pizza cheese 1 tablespoon butter 1 teaspoon salt Boil water, add cornstarch and 1 can evaporated milk. Whisk and bring to a boil, take off heat and add all other 5 eggplants sliced 1/4” thick (leave ingredients. skin on) Salt 6 eggs 6 cups Bread crumbs Layer: 1 Tbsp Dried parsley 4 pounds potatoes 1) Eggplant parmesan 1/2 tsp Paprika 10 ounces cream cheese 2) ½ of the meat 1/2 tsp Salt 2 teaspoons salt 3) ½ of the mashed potatoes 1/2 tstp Pepper ½ teaspoon black pepper 4) Eggplant Parmesan Salt lightly, let sweat about 15 1 ½ tablespoon garlic, chopped 5) Rest of the meat minutes, then pat dry with a paper 1 teaspoon granulated garlic 6) Rest of the potatoes towel. ¾ cup whole milk 7) Custard Cook potatoes, mash all ingredients Whisk eggs. In a separate bowl, mix 8) Top with Parmesan Cheese remaining dry ingredients. together. Bake uncovered at 350 degrees for 1 Dip eggplant in eggs and dredge ½ hours. through bread crumb mixture. Place on a cookie sheet and bake at 350º for 20 minutes or until brown.
Eggplant
Mashed Potatoes
Andrea Chaffin is also a guest chef at the Salt Market Place and Cook Show. Her recipes, along with her feature stories, can be found on pages 19, 29, & 30.
Salt | October 2012 | 25
ANDREA CHAFFIN
Building the Casserole
BILLY KONG of the #1 China Buffet Kung Pao Chicken Marinade 8 ounces boneless chicken breast thinly sliced 1 teaspoon rice wine 1 teaspoon peanut oil/canola oil 1 teaspoon lite soy sauce Pinch of white pepper Combine all the ingredients, stir in the chicken pieces and refrigerate 10-20 minutes.
Sauce 3 teaspoons lite soy sauce 3 teaspoons rice wine or white wine 2 teaspoons chili garlic sauce 2 teaspoons hoisin sauce 2 teaspoons light soy sauce 2 teaspoons peanut oil or canola oil minced garlic and ginger 3 teaspoons chicken stock plus 1 teaspoon cornstarch mixed together to make slurry ½ red bell pepper cut into ¾” squares ½ green bell pepper cut into ¾” squares ¼ cup roasted peanuts Heat a non-stick wok over high heat until hot. Add 2 teaspoons peanut oil or canola oil, swirl to coat the wok. Add the chicken and stir-fry until it is cooked (1-2 minutes), add garlic and ginger, add bell peppers, cook until tender (1-2 minutes). Add all sauce.
Bonus Recipes from Sheryl Popeye Brownies
26 | Salt | October 2012
These are a great appetizer that even kids love. ¼ cup melted butter 8 oz. co-jack cheese (grated) 8 oz. cheddar cheese (grated) ½ cup onion 1 package spinach (thawed and drained) 2 eggs, beaten 1 cup milk 1 cup flour ½ teaspoon salt 1 teaspoon baking powder Mix first five i3(2”-3”). Serve warm.
Creamed Chicken & Biscuits This is a quick and easy entrée you can prepare for your family. By using a rotisserie chicken and frozen biscuits, you can put this one dish dinner on your table in less than an hour. ½ large onion
1 ½ teaspoons butter 4 cups chopped chicken (removed from rotisserie chicken)* 1 – 10 ¾ oz. can cream of chicken soup 1 cup sour cream ½ cup milk ½ cup chopped pimiento 1 cup frozen peas, thawed 1 cup shredded mild cheddar cheese, divided 6 frozen buttermilk biscuits, thawed *Leftover turkey works great, too. Preheat oven to 350 degrees. Grease the bottom and sides of a 11”x7” baking dish. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion and sauté until tender. In medium bowl, combine onion, chicken, soup, sour cream and pimiento. Stir in thawed peas and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven. Sprinkle baked layer with ¾ cup of the cheese. Arrange biscuits in single layer over top. Sprinkle with remaining cheese. Bake until biscuits are golden brown and
the sauce is bubbly, about 20 minutes longer. Serve immediately.
Cranberry Fluff Salad A great salad for your Thanksgiving Day dinner or try it with your favorite roast pork meal. This also makes a wonderful dessert to serve at parties. 1 large or 2 small tart apple(s), chopped coarse 1 package cranberries (fresh or frozen) 1 ½ cup sugar 1 bag miniature marshmallows 1 cup chopped pecans 1 ½ cup whipping cream Chop apple(s) to a medium coarse texture. Wash cranberries and place in food processor. Grind to a fine mixture. Remove to a large bowl and stir in sugar. Cover and refrigerate overnight. One hour before serving, fold in marshmallows and nuts. Beat whipping cream and refrigerate. Just before serving, stir and then fold into salad. Keep refrigerated in a covered container.
Strawberry Cream Cheese Cookies These pretty cookies are so easy and make a great holiday cookie treat. ¼ cup butter, softened 8 oz. cream cheese, softened 1 egg ¼ vanilla 1 package Betty Crocker Strawberry N’ Cream Cake Mix ½ cup chopped nuts Cream butter and cream cheese until light and fluffy. Beat in egg, vanilla and half of the cake mix; beat until smooth. Stir in remaining cake mix and nuts. Drop by teaspoons, 2” apart onto ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Sprinkle with powdered sugar.
Bonus Recipes from Natalie Stuffed Turkey Roll 1 boneless turkey breast – 1 ½ pounds (tenderized) 1 ¼ cups stuffing 5-6 slices of bacon Season Salt - optional Pound out 1 ½ pounds boneless skinless turkey breast (raw) until it is approximately ½ inch thick. On a large piece of parchment paper, you will find slices of bacon laid out side by side with a turkey breast covering it. This has been prepared and ready for the stuffing. Sprinkle lightly with season salt, if desired, for extra flavor. Spread 1 ¼ cups of stuffing over the center of the turkey breast, spread evenly over the entire middle portion. Roll one end of the bacon toward the center, then roll the other end using the parchment paper to help keep a tight roll. The bacon should end up overlapping to seal the turkey roll, keep in the parchment paper. Wrap the parchment around the turkey roll and secure ends tootsie roll style. Next wrap the entire roll in foil. SEAL, LABEL, & FREEZE. Thaw completely. Do not unwrap at all. Place in pan. Bake in a 350 degree oven for 1 ½ hours or until temp is 155. Unwrap and brown the bacon for 10 minutes. Once bacon is browned the center should be 165. Let rest for 15 minutes and slice.
Recipe
Sausage – French Toast Roll-Ups 4 oz. cream cheese, softened 1 Tablespoon beaten egg ¼ cup sugar 8 slices white bread flattened 2 teaspoons cinnamon 1/4 cup sugar 1 ½ tablespoons melted butter 8 pre-cooked sausage links ¼ cup syrup Grease foil pan and set aside. In a medium bowl, beat the cream cheese, egg and ¼ cup sugar until smooth, set aside. Spread the cheese mixture over the bread, distributing evenly. Place one pre-cooked sausage link on each slice of bread. Roll up each slice, jelly roll style and place seam side down in the pan. In a shallow dish, mix the remaining ¼ cup sugar and the cinnamon. Brush the butter over the roll-ups and then roll them in the cinnamon-sugar mixture, until completely coated. Repeat with remaining roll-ups, placing each back into the foil pan. SEAL, LABEL AND FREEZE. Bake frozen. Just before serving, pre-heat the oven to 400 degrees. Bake covered for 10-12 minutes, uncover for 1-2 minutes.
Index Monkey Bread ........................................................34 Nanny Lulu’s Spare Ribs .........................................38 Pancakes ................................................................35 Pecan Crusted Pork Tenderloin ..............................36 Pork Chops & Scalloped Potatoes...........................37 Pumpkin Bread.......................................................29 Pumpkin Chocolate Chip Cookies .........................30 Pumpkin Crisp .......................................................36 Pumpkin Dump Cake .............................................29 Pumpkin Patch Bread .............................................35 Quick and Easy Potato Soup ...................................35 Red Velvet Cake .....................................................36 Sausage Cake.........................................................39 Snickerdoodle Cupcakes and Cinnamon Butter cream Frosting ..........................39 Spinach and Artichoke Dip.....................................19 Stuff ........................................................................37 Turkey and Noodles ...............................................37 Zucchini Pineapple Bread.......................................35
Salt | October 2012 | 27
9-Inch Deep-Dish Pie Crust Recipe ........................39 Abigail’s Cake ........................................................34 Apple Butter Pumpkin Pie ......................................30 Baked Macaroni & Cheese .....................................34 Baked Potato Soup..................................................35 Best Meatballs ........................................................19 Betty’s Old-Fashioned Sloppy Pineapple Cake with Caramelized Topping....................................38 Buffalo Chicken Dip ...............................................19 Chicken Chile Lasagna ..........................................37 Chicken Meatloaf ...................................................36 Chocolate Chip Pie ................................................39 Chunky Taco Soup..................................................34 Devils Food Cake with Chocolate Butter Frosting ...38 Double Chicken Dumpling Soup ............................35 Grandma’s Caramel Apple Pie ...............................38 Grandma’s Peanut Clusters ....................................34 Ground Beef and Noodle Casserole .......................38 Ivey’s Pumpkin Crisp .............................................33 Mint Oreo Blizzard Cake.........................................34
Celebrating Fall’s Arrival
[
]
with all Things Pumpkin
Reuniting with your oven has never felt (or tasted!) so good
28 | Salt | October 2012
By Andrea Chaffin
Living in the country has many perks, but there are none as divine as living in Ohio among the fields during harvest time. Throughout the year I look forward to that special Saturday morning in September when I will wake up to a chilly wind blowing through the window, and know the wait is finally over: fall is here. Like an excited child, I slip into one of my hubby's long-sleeved flannel shirts, pour a cup of hot coffee and invite my dog to follow me out on the porch. Both of us immediately raise our noses at the smell of a smothered bonfire from the previous night, our ears recognizing the sounds of farmers driving their combines through the crops and our eyes drawing in hundreds of acres of dried corn, which will likely only remain in the ground for a few more days. Within hours, and despite whatever was initially on the day's agenda, I'm digging
around the garage for the plastic tubs labeled “fall.” My family knows better than to expect me to walk into a Hobby Lobby (or any store for that matter) during this time of the year without buying a couple of decorations, so after the next trip into town, pumpkins and richly colored mums decorate the porch. I'll soon be sweeping away the crunchy leaves from their bases, but it's a household chore I don't mind. The child in me has never let a season pass without carving a few of those pumpkins, even if I'm alone on the kitchen floor sitting on a trash bag. Although the non-traditional drawings are fun to create, I insist on having at least one with a Jack-OLantern face. On pumpkin carving night, my sister and brother-in-law join us for an autumn feast, the absolute best part being the reunion with my oven. A relief from hot, muggy summer, I'm ready to trade in my salad bowls for baking pans, and my hubby is always encouraging I “practice” pumpkin pie a few more times before Thanksgiving, although I've been making the same recipe for years.
He's always a willing taste-tester. Although I don't want to eat pumpkin pie every weekend, I do want to eat pumpkin every weekend during fall! Often times the stores do not have pumpkin puree (or quickly run out) at the beginning of the season. I start buying it in June a can or two each time I walk through the baking aisle so that by the time September rolls around, my pantry's stocked. I think it's safe to say nearly everyone has their go-to pumpkin pie recipe, so here are a few more pumpkin desserts that are sure to satisfy on a brisk evening. Happy harvest time!
Pumpkin Bread This is my autumn staple. I made this fool-proof recipe at least four times each season by request. The bread is rich, moist and freezes well. We like it the next day with a pat of softened butter (who's counting calories during fall? Not me!). 1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger
This cake is super easy and tastes like pumpkin pie inside-out. Originally, I found the recipe to be a bit sweet, and have since cut down the sugar and amped up the spices. Here's my version: 1 package yellow cake mix 1 egg, beaten 1/2 cup butter, melted 1 (15 ounce) can pumpkin puree 3 eggs, beaten 1/2 cup white sugar 1/4 cup packed brown sugar 2 teaspoons ground cinnamon ½ teaspoon gorund ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg For topping: 1/4 cup white sugar, 3 tablespoons butter, softened 1/2 cup chopped nuts (optional)
together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and spices. Pour over crust. In a small bowl, combine reserved 1 cup cake mix, 1/4 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired. (I like to put nuts on half). Bake in preheated oven for 40 to 45 minutes.
Preheat oven to 350 degrees. Spray or grease one 9x13-inch pan. Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan. In another large bowl, mix
Salt | October 2012 | 29
Preheat oven to 350 degrees. Grease and flour three 7x3 inch or two 9x5inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Pumpkin Dump Cake
Apple Butter Pumpkin Pie These were the perfect pies to make on pumpkin carving night last year. Using homemade apple butter makes a huge difference. Feel free to use your own pie crust recipe, but I've found the store-bought crusts to be just as good (and less messy and time consuming). 1 cup canned pumpkin puree 1 cup apple butter 1/4 cup dark brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 3 eggs, beaten 1 cup evaporated milk 1 (9 inch) unbaked deep dish pie crust
Streusel Topping
30 | Salt | October 2012
3 tablespoons butter 1/2 cup all-purpose flour 1/3 cup dark brown sugar Pecan halves Preheat oven to 350 degrees. In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell. Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. While the pie is baking, make the streusel topping by combining butter, flour and 1/3 cup brown sugar in a small bowl. Sprinkle streusel topping over the pie, and place pecan halves in a single layer over the top. Bake for an additional 15 minutes.
Pumpkin Chocolate Chip Cookies This moist cookie has a cake-like texture and can include chocolate chips or nuts, or both. I first found this recipe online four years ago and it has never failed to generate attention. I like to add a few drops of red food coloring for a stronger orange color. 1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable oil 1 egg 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla extract
red food colored, if desired 2 cups semisweet chocolate chips 1/2 cup chopped walnuts, if desired Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, ground nutmeg, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add in a few drops of red food coloring until desired tint is reached. Stir in vanilla, chocolate chips and nuts. Drop by heaping teaspoonful on greased cookie sheet and bake at 365 degrees for approximately 12 minutes or until lightly brown and firm
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Fayette Veterinary Hospital 32 | Salt | October 2012
Proudly Serving Fayette County Since 1960 New Patients Always Welcome! Gary D. Junk, D.V.M. Daryl L. Waits Jr., D.V.M.
Now Two Locations For Your Convenience
AAHA AMERICAN ANIMAL HOSPITAL ASSOCIATION
2322017
740-335-6161
937-364-2136
1974 Columbus Ave. Washington Court House
201 North Avenue Lynchburg, Ohio
www.fayetteveterinaryhospital.com
2011 Columbus Ave. Washington C.H. Open Fri. 1-5 p.m. Sat. 9-5 p.m. Sun. 12-5 p.m. 740-313-7461
Accepting Applications Summit Station, LTD 2-bedroom townhouse $446.00 - $451.00 townhouse
Carpeted, many closets & storage plus appliances. Gas forced-air heat and central a/c. Water, sewage, & trash removal included in rent. 1-bedroom upstairs & downstairs (handicap accessible) $405.00 - $410.00
Washington Park, LTD Attention: Senior Citizens
(62 years of age or older, handicapped/disabled, regardless of age) 1 & 2 bedroom apartments located in a secure building. Stove, fridge, garbage disposal & lots of cabinets. Bathroom w/shower tub & safety rails. Central air. Large community room, welcoming lobby, and puzzle room, inside mail drop. BASE rent = $460.00 for 1 bedroom, utilities included. Emergency call system available. Must submit application and references Monday - Friday, 8 a.m. to 5 p.m.
99 Summit Lane, Washington C.H., Ohio 43160
(740) 335-8169 This institution is an equal opportunity provider and employer.
Cook-Off Record-Herald Fayette County hold Annual Cook-Off
Amanda Ivey won first place in the “Best of Show” category at the 2012 Record-Herald Fayette County Cook-Off.
By RYAN CARTER rcarter@recordherald.com
Russell, the 2011 “Best in Show” winner, and Rene Lopez, the head chef at the Rusty Keg and Crown Room Banquet Center.
Ivey’s Pumpkin Crisp 1 can of pumpkin 1 can evaporated milk (lg) 1 1/2 cup sugar 1 tsp vanilla 3 eggs 2 tsp pumpkin pie spice Mix together a pour into a 9X13 glass dish. Sprinkle with 1 box (dry) yellow cake mix. Cover with pecan halves. Drizzle with 1 1/2 sticks melted butter. Bake at 350 for 50-60 minutes. Serve with cool whip. Enjoy!!!!
The category winners at the 2012 Record-Herald Fayette County Cook-Off were: Bridget Sollars for Side Dish, Clare Sollars for Kids in the Kitchen, Cheryl Adkins for Breads and Spreads and Soups, Laura Corbin for Main Course, Jessica O’Dierno for Desserts, and Amanda Ivey for Holiday Favorites and Best In Show. With the winners is Record-Herald Publisher-Editor Gary Brock.
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Amanda Ivey considered entering the Record-Herald Fayette County Cook-Off for several years before finally taking the leap into this year’s field. Her initiative paid off in a big way as the Bloomingburg woman took home the top prize of the evening, first place in the “Best of Show” category, at the Sept. 18 contest with her pumpkin crisp dish. “I was very excited to hear I won,” said Ivey, who moved from Arkansas to Fayette County four years ago. “My mom started making this dish and she gave me the recipe, so I started making it. I saw the contest every year in the paper and thought about entering but never did. This year, we just decided to go for it.” Ivey’s mother, Debby Harris, came to visit her daughter this week and was in attendance for the Cook-Off, which was held at the Crown Room Banquet Center. “It’s an easy pot luck dish to make,” said Harris. “We started making it for family and friends and everyone loved it.” Ivey said she enjoyed her very first Fayette County Cook-Off. “I had a lot of fun and it was a great honor to win,” said Ivey, who will receive a $300 check from the Record-Herald. The winners in each category Tuesday were: Kids in the Kitchen, Clare Sollars of Washington C.H. for her baked macaroni and cheese; Main Dish, Laura Corbin of Washington C.H. for chicken meat loaf; Breads and
Spreads, Cheryl Adkins of Bloomingburg for her pumpkin patch bread; Side Dish, Bridget Sollars of Washington C.H. for her roasted summer’s harvest with wheat berries and sweet potatoes; Desserts, Jessica O’Dierno of Washington C.H. for her devil’s food cake; Holiday Favorites, Amanda Ivey for her pumpkin crisp; and Soups, Cheryl Adkins for her chunky taco soup. First place winners received a $20 gift card; second place winners received a $15 gift cand; and third place winners received a $10 gift card. At the Cook Off, a Fayette County United Way silent auction was held, and more than $1,000 was raised for the local organization. The judges for this year’s Cook-Off were Don Wood, chef for Fayette County Memorial Hospital, Ann
Kids in the Kitchen Baked Macaroni & Cheese By Clare Sollars 1 lb multigrain pasta 1 cup milk (2% or skim) 1 lb shredded cheddar cheese 1/2 head cauliflower florets 2 Tbsp. minced onion 1/2 cup fresh parmesan cheese 1 Tbsp. fresh chopped parsley salt and pepper to taste Bring salted water to a boil and cook pasta until al dente. In the meantime, cook the cauliflower in water until soft, about three minutes, drain. Transfer to a blender to puree. In a three-quart baking dish, transfer the pasta and pour the cauliflower puree in. Add the milk, cheese, onion and season to taste. Preheat oven to 350. Topping: 2 Tbsp. butter 1 cup bread crumbs Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the crumbs. Bake until golden brown, 12-15 minutes. Sprinkle with parsley and serve immediately.
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Mint Oreo Blizzard Cake By Samantha Sever This recipe was inspired by Samantha’s favorite Blizzard flavor, Mint/Oreo; She also loves cake and loves to bake so she figured out a way to combine 2 of her favorite treats! Follow directions to make Devil’s Food (Chocolate) Cake boxed cake mix with exception of: Subtract out 6 tablespoons of water and replace with 6 tablespoons of mint extract (liquid) Spread cake batter in 2 cake rounds (pans), greased Bake cake to baking instructions on cake mix box When cake is fully baked, let cool. Top both rounds with icing: 2 cups powdered sugar ½ cup softened butter
1 teraspoon vanilla 1 ½ tablespoons milk 6-12 drops of green food coloring (depending upon how deep green you want the icing to be) 3 tablespoons mint extract ½ package of crushed oreos Mix ingredients together and spread on top of both cake rounds, then layer the 2 cake rounds and complete icing the cake. Serve, eat and enjoy!
Abigail’s Cake By Abigail Sever Abigail loves to bake and loves to experiment-she started making this cake for a family gathering and then decided to change up the toppings depending on the fruit that was in season. Its also an easy cake to mix and bake with ingredients readily available! 1 cup white sugar ½ cup softened butter 2 eggs 2 teaspoons vanilla 1 ½ cups flour 1 ¾ teaspoons baking powder ½ cup milk Mix ingredients together, spread in greased 9x13 pan (or 2 rounds) and bake at 350 for 25 minutes. When cake is fully baked, let cool, then top with cool whip and seasonal fruit. Serve, eat and enjoy!
ADDITIONAL ENTRIES
Grandma’s Peanut Clusters By Grace Gerber 24 oz. of almond bark (vanilla flavored) 16 oz. of salted peanuts 1. Melt almond bark in microwave (how many minutes to melt the bark on the back of almond bark) 2. Put all salted peanuts in bowel with almond bark and stir (make sure all peanuts are covered) 3. Take a cookie shet and put wax paper on top of it 4. Take teaspoon and scoop up peanuts and almond bark and put on cookie tray 5. Then let them dry
Monkey Bread By Zander Ivey & Amanda Ivey Your recipe: ½ cup White Sugar 1 tsp. Cinnamon 2 Cans ( 16.3 oz each) Homestyle Refrigerated Buttermilk Biscuits ½ cup chopped walnuts, if desired ½ cup raisins 1 Cup firmly packed Brown Sugar ¾ Cup Butter, melted Wash hands. Heat Oven to 350°. Coat a 12 cup fluted tube pan with cooking spray! In a large Ziplock bag, mix White Sugar and Cinnamon. Separate dough into 16 biscuits and cut each biscuit into quarters. Case knife works fine! Shake in bag to coat. Big fun here-just make sure bag is closed well!! Arrange in pan, adding walnuts and raisins among the biscuit pieces. In a small bowl, mix Brown Sugar and butter and pour over the biscuit pieces. Bake 28-32 minutes or until golden brown and no longer doughy in the center. Cool in pan 10 minutes. Turn upside down onto serving plate.( may need just a little help here) Pull apart to serve. Serve Warm.
Soups Chunky Taco Soup By Cheryl Adkins 1 1/2 pounds boneless beef sirloin or round round steak, cut into 3/4-inch cubes 1 medium onion, chopped 1 Tblsp. olive oil 2 cans, (15 ounces each) pinto beans, rinsed and drained 2 cans, (14 1/2 ounces each) diced tomatoes with green chilies, undrained 2 cups water 1 can (15 ounces) black beans, rinsed and drained 1 can (14 3/4 ounces) cream-style corn 1 envelope ranch salad dressing mix (Hidden Valley Ranch) 1 envelope taco seasoning (Old El Paso) 1/4 cup minced fresh cilantro
1. In a large kettle or Dutch oven, brown beef and onion in oil. 2. Add the pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. 3. Bring to a boil; Reduce heat; cover and simmer for 20-30 minutes or until the meat is tender. 4. Sprinkle with cilantro Yield: 12 servings (about 3 quarts) Prep: 20 minutes Cook: 20-30 minutes
Double Chicken Dumpling Soup By Mary Kay Sollars 2 Tbls olive oil 2 onions, chopped 4 ribs celery, chopped 4 carrots, shredded 1 bay leaf salt and pepper to taste 6 cups chicken broth 1 lb ground chicken 1 egg 1/.2 cup Italian bread crumbs 1/2 cup Parmesan cheese 2 cloves garlic, finely chopped Dash nutmeg 1 cup frozen peas 1 box gnocchi 1/4 cup finely chopped parsley In soup pot, heat olive oil over medium high heat. Add celery, onion, carrot and bay leaf. Season with salt and pepper, cook 5 minutes. Stir in broth, cover and bring to a boil. Lower heat and allow to simmer. In a bowl, season ground chicken with salt and pepper. Stir in egg, bread crumbs, cheese, garlic, and nutmeg. Roll mixture into small meatballs and add to soup. Simmer 10 minutes or while you wash up. Add gnocchi and simmer 5 minutes. Add peas and parsley, heat through. Remove from heat. Discard bay leaf. Let cool 5 minutes before serving.
By Robin R. Beekman 2/3 cup butter or oleo 2/3 cups all-purpose flour 7 cups milk 4 large baking potatoes, baked, cooled, peeled, and cubed 4 slices green onions 12 bacon strips cooked and crumbled
ADDITIONAL ENTRIES:
Quick and Easy Potato Soup By Barbara Halterman 32 oz Ore Ida Hash browns (chunky style) 1 Tbsp. onion flakes or chopped onion 1 can clear fat free chicken broth 2 cups water Bring to a boil, cover, simmer for 30 minutes Add: 1 can 98% fat free cream of celery soup 1 can 98% fat free cream of chicken soup 2 cups fat free half and half Heat thoroughly â&#x20AC;&#x201D; but do not boil.
Breads & Spreads Pumpkin Patch Bread By Cheryl L. Adkins 1 1/2 cups sugar 1 cup canned pumpkin (I use the Kroger brand) 1/2 cup vegetable oil 1/2 cup water 2 eggs 1 2/3 cups all-purpose flour 1 tsp. baking soda 3/4 tsp. salt 1/2 tsp. each - ground cloves, cinnamon and nutmeg 1/4 tsp. baking powder 1/2 c. chopped pecans 1. In a large mixing bowl, combine the first five ingredients. 2. Combine the flour, baking soda, salt,
spices and baking powder; gradually add to pumpkin mixture and mix well. 3. Fold in pecans. 4. Pour into a greased 9-in. x 5-in. x 3in. loaf pan. 5. Bake at 350 degrees F. for 70 to 80 minutes or until a toothpick inserted near the center comes out clean. 6. Cool for 10 minutes before removing from pan to a wire rack to cool. Yield: 1 loaf Baking temp. - 350 degrees Baking time - 70 to 80 minutes
Zucchini Pineapple Bread By Bridget Sollars 5 eggs 1 1/4 cup vegetable oil 2 1/2 cup sugar 1 Tbsp. vanilla 3 1/2 cup all purpose flour 1 cup wheat germ 1 Tbsp. baking soda 1/2 tsp. baking powder 1 tsp. cinnamon 1 tsp. nutmeg 1 cup drained crushed pineapple 3 cups shredded zucchini Preheat oven to 350. Spray three (9x5x3) inch loaf pans with nonstick cooking spray. Beat eggs until they are lemon yellow in color. Add oil slowly, beat until combined. Add sugar and vanilla; beat until combined. Combine flour, wheat germ, baking soda, baking powder, cinnamon and nutmeg. Stir to mix. Add to batter, mixing well. Add pineapple; mix well. Add zucchini; mix well. Bake 1 hour or until wooden pick inserted in the center comes out clean. Let cool or serve warm. These loaves freeze well. Each loaf makes 9 servings each.
Honorable Mention
Pancakes By Carl Longoalu Use three parts of rice flour to one part of soy flour. In one can use water or milk for proper consistency. A hot iron skillet works best with one teaspoon of olive oil before adding flour mituro with a scoop. When bubbles form on the pancake, the pancakes are ready to turn over, use butter and your favorite syrup.
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Baked Potato Soup
1 1/4 cup shredded cheddar cheese 1 cup sour cream (8 oz.) 3/4 tsp. salt 1/2 tsp. pepper In a large soup kettle or Dutch oven, melt the butter. Stir in flour, heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add: bacon, cheese, cour cream, salt and pepper. Stir until cheese is melted. Serve immediately. Serves 8-10
Holiday Favorites Pumpkin Crisp By Amanda Ivey This dish is fall! My mom has made this for as long as I can remember (or was interested in food). I have made it for college roommates and they still make it and take it to their family get togethers at Thanksgiving. It is a very special recipe to me and my mom. 1 can of pumpkin 1 can evaporated milk (lg) 1 1/2 cup sugar 1 tsp vanilla 3 eggs 2 tsp pumpkin pie spice Directions: Mix together a pour into a 9X13 glass dish. Sprinkle with 1 box (dry) yellow cake mix. Cover with pecan halves. Drizzle with 1 1/2 sticks melted butter. Bake at 350 for 50-60 minutes. Serve with cool whip. Enjoy!!!!
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Pecan Crusted Pork Tenderloin By Bridget Sollars Pork has played an important role in the Sollars family for years. Hogs have been raised on the Sollars farm for as long as anyone can remember and our children continue the tradition with their backyard swine 4-H projects. Pork is a holiday favorite in our family and definitely a must on New Year’s Day, since it brings luck all year round! This recipe is perfect for our New Year’s day. While the pork is marinating, everyone helps Mom put away the Christmas decorations. Then we look forward to a nice, quiet evening meal together. 1/4 cup apple cider 1 (1 lb) pork tenderloin 1/4 cup packed brown sugar 1 Tbsp. spicy brown mustard 1/2 tsp. salt 1/4 tsp pepper 2 garlic cloves, minced 2/3 cup chopped pecans Cooking spray Combine apple cider and pork in a zip-top plastic bag: seal and marinate in refrigerator 8 hours. Preheat oven
to 400. Remove pork from bag: discard cider. Combine brown sugar, mustard, salt, pepper and garlic; rub over tenderloin. Roll pork in pecans. Place pork in broiler-pan rack coated in cooking spray. Bake at 400 for 2025 minutes, until a thermometer registers 150. removed from oven; let stand 10 minutes. Slice and serve. Yield: Four servings.
Red Velvet Cake By Cheryl L. Adkins 1 cup butter or margarine, softened 1 1/2 cups sugar 2 eggs 1 tsp. vanilla extract 1 tsp. butter flavoring 1 bottle (1 ounce) red food coloring, optional 2 1/2 cups cake flour 2 tblsp. baking cocoa 1 tsp. baking soda 1 cup buttermilk 1 tsp. vinegar FLUFFY FROSTING: 1 1/2 cups milk 1 cup all-purpose flour 1 1/2 cups butter or margarine, softened 1 1/2 cups sugar 1 1/2 tsp. vanilla extract 1 1/2 tsp. butter flavoring 1. In a large mixing bowl, cream butter and sugar until fluffy.Add eggs, one at a time, beating well after each addition. Beat in vanilla, butter flavoring and food coloring. 2. Combine flour, cocoa and baking soda. 3. Combine buttermilk and vinegar. 4. Add flour mixture alternately with buttermilk mixture to creamed mixture. 5. Pour into three greased and floured 9-inch round cake pans. bake at 350 degrees F. for 15 - 20 minutes or until toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely. 6. For frosting, whisk together milk and flour in a saucepan.Cook, stirring constantly, until thick, about 5 minutes.Cover and cool. 7. In a mixing bowl, cream butter. Gradually add sugar; beat well.
Gradually add cooled milk mixture and beat until very light, about 4 minutes. Add vanilla and butter flavoring; beat well. Frost cooled cake. Yield: 16 servings Baking Temperature: 350 degrees F. Baking Time: 15-20 minutes Yield: 16 servings
Red Velvet Cake is a Holiday Favorite Red Velvet Cake has been a favorite among many of my family and friends. I have discovered a lot of people don’t realize there is a form of chocolate as an ingredient. So my goal is to suggest taking a taste and find out for yourself … and guess what!! They are amazed of the flavor this exquisite cake has. Valentines, Thanksgiving and Christmas the requests come in for making this scrumptious dessert. I have also found some new twists by making Red Velvet Cookies and Red Velvet Cupcakes and the kids just adore these items … easy to handle and they sure come back for seconds. I have a lot of male taste-testers and they are all the time asking: We need our fix…Red Velvet Cake…and of course…I make it..they taste it and then they tell me…Can I marry you?…nothing like a great baker who wins a man’s heart with her baking skills !!!
Main Dish Chicken Meatloaf By Laura Corbin 1 pkg ground chicken 1 roasted red bell pepper, diced 1 small to medium onion, diced 1 can Italian diced tomatoes 2 Tbsp. Sriracha Hot Chilli Sauce 1 small can of diced green chilies 1 Tbsp.Worcestershire sauce 1 Tbsp. garlic powder 1 tsp. cayenne 1 tsp. paprika Panko bread crumbs 1 egg 1 package of shredded Italian blend cheese Preheat oven 400 degrees. Combine
diced onion, red bell pepper, diced green chilies, garlic powder, cayenne, paprika, egg, shredded cheese, ground chicken, Worcestershire sauce, Sriracha sauce, diced tomatoes and add small amount of bread crumbs. Mix until ingredients are combining well. Add and mix in more Panko bread crumbs until mixture seems tighter. Once the mixture is tight or less wet, place in loaf pan or mold into a loaf on a baking sheet. Depending upon oneâ&#x20AC;&#x2122;s taste levels you can squeeze some Sriracha sauce on top or ketchup. Bake at 400 degrees for 45 minutes, let cool before serving.
Turkey and Noodles By Sue Walker 3 qt turkey broth 8 oz turkey cooked and cut into small pieces 12 oz egg noodles 2-3 drops yellow food coloring In 6 qt pan bring broth to rolling boil on high heat, drop noodles into broth, stirring as you drop them in. Lower to medium heat and cook, stirring frequently for 20 minutes. Stir in food coloring. Turn heat to low and add turkey pieces - simmer 3-4 minutes remove from heat - ready to serve. Recipe for egg noodles: 2 eggs, well beaten 1/2 tsp. baking powder 1/8 tsp. salt 3 Tbsp. milk 3 1/2- 4 cups all purpose flour Mix eggs, baking powder, salt, and milk together, then start adding flour as you stir to make a workable consistency, roll until very thin cut into narrow strips and spread out to dry. cook as above. Recipe time: Turkey cooking time three hours Noodle making: one hour and I left them to dry overnight. Actual cooking time - 25 minute.
By Cheryl L. Adkins 2 packages (3 ounces each) cream cheese, softened 1 medium onion, chopped 8 green onions, chopped 2 cups ( 8 ounces) shredded Mexican-cheese blend, divided
ADDITIONAL ENTRIES
Pork Chops & Scalloped Potatoes By Robin Beekman 4 thinly sliced potatoes (peelings on) salt and pepper
1/2 cup shredded cheddar cheese 1 can cream of chicken soup (undiluted) 6 seasoned pork chops In a lightly sprayed (Pam) 9x13 pan, layer potatoes, salt and pepper and cheddar cheese. REPEAT. Top with soup. Put pork chops on top. Bake, uncovered, at 350 degrees until done (50 to 60 minutes). Spring Chicken Stew with Corn Meal By Carl C. Longoalu Ingredients: Cut up chicken as desired and remove skin slice of bacon one potato cut in small pieces 1 Tbsp. olive oil chopped onion 4 ounces of water salt and pepper parsley Place chicken pieces in Crock Pot with olive oil, bacon cut up in small pieces, and onions. Mix ingredients in Crock Pot with medium heat until bacon, onion and potatoes are cooked. Add water when needed stirring as needed. Simmer on high for an extra hour. When done cool and add scrambled egg with sweet cream.
Stuff By Brenda Rayburn 1 1/2- 2 lbs ground beef 2 cups uncooked rice 4 large potatoes (peeled and cubed) 1 large onion (sliced length ways) 2 cans of green beans 1 can whole kernel corn (undrained) 1 can diced tomatoes with juice 1 1/2-2 cups salsa Salt and pepper Garlic Powder Prepared ranch dressing If fresh vegetables are used (instead of canned as listed above), add 1 cup of water In a large baking dish or pan, place uncooked rice around outer edge of dish. Crumble raw ground beef in middle of rice. Then layer with potatoes and onion. Add a light coat of salt Add green beans, corn and
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Chicken Chile Lasagna
2 garlic cloves, minced 3/4 tsp. ground cumin, divided 1/2 tsp. minced fresh cilantro or parsley 3 cups cubed cooked cooked chicken - (prefer using white meat) 1/4 cup butter or margarine 1/4 cup all-purpose flour 1 1/2 cups chicken broth - (save broth from boiling the chicken needed as stated above) 1 cup (4 ounces) shredded Monterrey Jack cheese 1 cup (8 ounces) sour cream 1 can (4 ounces) chopped green chilies, drained 1/8 tsp. dried thyme 1/8 tsp. salt 1/8 tsp. pepper 12 flour tortillas (6 inches), halved 1. In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexicancheese blend, garlic, 1/4 teaspoon cumin and cilantro. Stir in chicken; set aside. 2. In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterrey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin. 3. Spread 1/2 cup of the cheese sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with 6 tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. 4. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. 5. Cover and bake at 350 degrees F. for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting. Yield: 12 servings Temperature - 350 degrees F. Baking time - 40 minutes Yield - 12 servings
tomatoes. Add a light cover of pepper and garlic powder. Drizzle with prepared ranch dressing. Cover tightly with foil and bake at 400 degrees for 1 hour. Note: do not stir until serving. Maybe topped with shredded cheddar cheese and or sour cream. Serves: 8-10 Prep time: 20 minutes.
Ground Beef and Noodle Casserole By Mary E. Brownlee 1 lb ground beef 8 ounce package Inn Maid medium size noodles 6 slices bacon, cooked crisp and broken into pieces 1 medium onion chopped 1/3 cup stuffed olives sliced 1 1/2 cans Campbell tomato soup 1/2 cup water 1 can Campbell beef consomme 1/2 tsp. salt 1/8 tsp. pepper 1/2 tsp. sugar 1 tsp.Worcestershire sauce 1/2 tsp. Thyme 1/2 tsp. oregano 1 1/2 cups grated cheddar cheese Brown ground beef and chopped onion then add cooked bacon. Combine remaining ingredients and add to browned beef. Meanwhile cook noodles according to pkg directions and add to beef mixture. Place in a greased 3 quart casserole dish. Put grated cheese on top. Cover and bake at 300 degrees oven for 1 hour. Uncover bake 30 minutes longer. Serves 8
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Nanny Lulu’s Spare Ribs By Mandy Miller 3 lb spare ribs fennel seeds ketchup tomato paste whole cloves bay leaves demerara sugar malt vinegar salt and pepper water Mix sauce up and pour over ribs. Cook at 375 degrees for 1 1/2 hours.
Coffee Rubbed Pork Loin By Amanda Ivey 1 whole pork loin (or half) ground coffee Rub pork loin with ground coffee (reg or decaf) let sit at room temperature about 20 minutes grill over indirect heat at 250 degrees for 2 hours or until internal temperature reaches 140 degrees wrap in foil and let rest for 15 minutes then slice and serve. This can also be prepared in oven in a roasting pan.
Desserts Devils Food Cake with Chocolate Butter Frosting By Jessica O’Dierno Devils food cake: 1/2 Cup shortening 1 3/4 cups of sugar 1 teaspoon of vanilla 3 eggs, separated 2 1/2 cups sifted cake flour 1/2 cup cocoa (regular-type, dry) 1 1/2 teaspoon soda 1 teaspoon salt 1 1/3 cups of cold water Set oven to 350, cream shortening and 1 cup of the sugar till light. Add vanilla and egg yolks, one at a time, beating well after each. Sift together dry ingredients: add to creamed mixture alternately with cold water, beating after each addition. Beat egg whites till soft peaks form; gradually add 3/4 cup of sugar, beating till stiff peaks form, fold into batter; blend well. Bake in 2 greased and lightly floured 9x1 1/2- inch round baking pans for 30 to 35 minutes.
Chocolate Butter Frosting 2 one oz squares semisweet chocolate 6 tablespoons of butter 1 1- pound package of confectioners sugar about 4 3/4 cups Light cream 1/4 cup 1 1/2 teaspoon of vanilla Cream butter; gradually add about half the sugar, blending well. beat in 2 table spoons cream and the already melted semisweet chocolate with vanilla. gradually blend in remaining
sugar. Add enough cream to make of spreading consistency frost two 8 or 9 inch layers. Top with grated white chocolate.
Betty’s Old-Fashioned Sloppy Pineapple Cake with Caramelized Topping By Betty Dearth Cake: 2 eggs 2 cups sugar 2 cups flour 2 tsp. soda 1 20 oz can crushed pineapple with juice Mix all ingredients and pour into a greased and floured 9x13 inch cake pan bake at 350 for 35 minutes, cut into squares and pour topping on. Topping: 1 cup white sugar 2/3 cup evaporated milk 1 stick oleo 1 tps. vanilla Bring to boil and boil 5-10 minutes, medium heat. Serves 16-20 This cake has been a hit at our house for years. It has been on the holiday table and most of the birthday parties. Everyone who has tried the cake says it is delicious. So moist and easy to make. It has never failed me. And it will be a hit with you. And most of the ingredients are in your cabinet.
Grandma’s Caramel Apple Pie By Cheryl L. Adkins 1 9-inch deep-dish pie crust Crumb Topping: 3/4 cup all-purpose flour 1/4 cup old-fashioned oats 1 cup sugar 1/4 tsp. salt 1/2 cup (1 stick) butter, room temperature Filling: 5 medium to large Corland or Ida Red apples, peeled, cored and chopped 1 cup sugar 2 tsp. all-purpose flour 3 Tblsp. melted butter 1 tsp. cinnamon
1 tsp. lemon juice 1/4 tsp. salt
ADDITIONAL ENTRIES
Caramel Sauce: 1/2 (14-ounce) can sweetened condensed milk 1/2 cup light corn syrup 1/2 cup sugar 1/4 cup brown sugar 2 Tblsp. butter 1 1/2 tsp. vanilla extract 1. Preheat oven to 400 degrees F. 2. To prepare topping, combine all ingredients in a bowl and mix by hand or with a pastry blender until crumbly. 3. To prepare filling, combine all ingredients in a medium bowl. Pour into pie crust. Pile topping on top. bake 1 hour or until a knife easily slides into center of pie with no resistance. If pie is browning too quickly, reduce temperature to 350 degrees F. after 30 minutes. Let cool. 4. To prepare caramel sauce, combine all ingredients, except vanilla, in a small, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture reaches 244 degrees F. on a candy thermometer (firm-ball stage). Remove from heat and stir in vanilla. Let cool and drizzle 1 teaspoon over each apple pie wedge. (Youâ&#x20AC;&#x2122;ll have caramel sauce left over.) Serves 8.
Chocolate Chip Pie
9-Inch Deep-Dish Pie Crust Recipe
Sausage Cake By Robin Beekman 2 cups white sugar 1 lb. ground sausage 1 cup raisin juice 1 tsp. baking powder 1 tsp. baking soda 3 tsp. pumpkin pie spice 1 lb cooked raisins 1 cup chopped walnuts 3 cups all purpose flour (sifted) Cook raisins and drain; save 1 cup juice and cool. In large bowl mix sugar, sausage and raisin juice. Add cooked raisins. Mix dry ingredients and chopped nuts and add to first mixture. Mixture will be heavy.Makes 3 small loaves or 1 (10 inch) tube pan. Bake 1 hour at 350. Baking pans should be lightly greased.
By Clare Sollars 1 box white cake mix 1 cup milk 1/2 cup melted unsalted butter 3 large eggs 1 tsp. vanilla extract 2 tsp. ground cinnamon Heat oven to 350. Line 24 cupcakes with paper liners. Combine the above ingredients in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the mixer and scrape down side of bowl with a rubber spatula. Increase mixer speed to medium and beat two minutes more, scraping sides as needed. Using a standard ice cream scoop, fill each liner 2/3 full. Bake at 350 until they are golden brown and spring back when lightly pressed with your finger, 15 to 20 minutes. Remove from oven and cool cupcakes in pans on wire racks for 10 minutes. Remove cupcakes directly to wire racks and cool completely 30 minutes more. Icing: 1/2 cup softened unsalted butter 3 3/4 cups confectioners sugar 3 Tbsp. Milk 1 tsp. vanilla extract 1 tsp. cinnamon Place softened butter in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds or until fluffy. Stop the mixer and add confectioners sugar, milk, vanilla, and cinnamon. Blend with mixer on low until sugar is incorporated, 1 minute. Increase speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 additional tbsp milk if frosting seems to stiff. Spread onto cooled cupcakes.
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1 cup sifted all-purpose flour 1/2 tsp. salt 1/3 cup plus 1 Tblsp. shortening or 1/3 cup lard 2 to 2 1/2 Tblsp. cold water 1. Combine flour and salt in mixing bowl. 2. Cut in shortening or lard with pastry blender or with two knives until mixture is the consistency of coarse cornmeal or tiny peas. 3. Sprinkle on cold water, 1 Tblsp. at a time, tossing mixture lightly and stirring with fork. 4. Shape dough in smooth ball with hands, and roll into a circular shape for your 9-inch deep dish pie plate. 5. Makes enough for a 9-inch pie plate.
By Mandy Miller Pie Crust Semi Sweet chocolate chips Vanilla Pudding Make pie crust, bake for 10 minutes in 350 oven. When crust comes out pour in package of chocolate chips (reserving 10-15 for top of pie) while crust is still hot. While crust is baking, make vanilla pudding on stove top. When chocolate ships are in bottom of crust, pour vanilla pudding on top. Allow to cool for 20 minutes, place rest of chocolate chips on top for decoration. Recipe originally made up by my grandma, Phyllis Tice.
Snickerdoodle Cupcakes and Cinnamon Butter cream Frosting
w w w . dg p e t ce n t e r . co m
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Kirk’s Furniture
20th
is celebrating their Lynchburg's th Year in Business 100 Annual Village Christmas Family Owned and Operated for 4 Generations!
Friday, December 7th • 10am - 8pm Saturday, December 8th • 10am - 6pm
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Generously Donated By: Southern Hills Community Bank of Lynchburg.
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2321227
Salt | October 2012 | 41
Over 40 Vendors of Local Artisans and their creations
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Give Your
Landscape
42 | Salt | October 2012
Prioritizing yard work can help overcome the panic
a Holiday Makeover
By STEVE BOEHME With the holiday season approaching, here’s something for your “to-do” list: walk out into the street and take a good look at your yard through someone else’s eyes. Better yet, take a few photos of your yard from different angles and study them closely, without your rosecolored glasses. Do you see anything that doesn’t look quite right? Perhaps it’s time for a holiday makeover. One of the great things about having company is that it forces you to deal with clutter, dirt and disarray that you overlook in normal life. Most of us are guilty of cluttering up our living spaces, ignoring obvious signs of neglect, and postponing needed improvements large
and small. This is just as true outside as inside our homes. When company’s expected, we suddenly notice all the little ways we’ve let our living space get out of control, and alarm bells start to ring. Rather than panic, let’s prioritize. The low-hanging fruit of yard beautification is usually simple tasks like tidying up
clutter, pulling obvious weeds, raking and sweeping, and some fall grooming of plants that have gotten scraggly. We all know how to do these things, so it’s a matter of motivation. The next level of landscape improvement takes a little more vision and creativity, but here’s a recipe that transforms so-so landscapes into curb appeal and compliments. Most landscapes need simplification. Look carefully at your landscape plantings. Are they too crowded? Have some plants outgrown their spaces, blocking walks and windows? Have they gotten gangly and misshapen over the years? Just pull them out. This includes lawn shrubs and even crooked trees scattered around; replacing them with open space can instantly transform your yard. Less is more. The plants that remain probably need pruning or shearing. Time for some “tough love.” Cut off low-hanging tree limbs that block your view or tangle with other plants. Shear dense shrubs into nice neat mounds. Perennials that are finished blooming and turning brown can be cut off at the ground; they’ll be back next year. Spent blooms on rose bushes and flowering shrubs can be trimmed off with a light shearing around the fringes. A magic trick for renewing tired landscapes is bed edging where lawns and gardens meet. Simplifying fussy bed outlines with broad, sweeping curves really flatters most landscapes. There should be a nice crisp edge just beyond the “drip line” of shrubs and trees, and neat mulch circles around lawn trees, the bigger the better.You can use marking paint and a piece of string to make perfect circles around trees; a
Now to add some color. Frost will come before the holidays, but some cold-hardy pansies will brighten up your beds and planters until the snow flies. Late-blooming fall mums can last until Thanksgiving, or even longer if you protect them from early frosts. Now might be a good time to visit a local nursery to find some woody plants that will add winter color, like pyracantha, cotoneaster, beautyberry and holly. The birds will appreciate the bright, shiny berries. Take advantage of a few crisp Indian summer weekends to freshen
up your landscape for holiday entertaining. Instead of apologizing for the mess, you can stand back and enjoy compliments from your guests all winter long. Steve Boehme is the owner of GoodSeed Farm Country Nursery & Landscape, located on Old State Route 32 three miles west of Peebles. To email your landscaping questions click “Contact Us” from their website at www.goodseedfarm.com or call (937) 587-7021.
Salt | October 2012 | 43
garden hose helps you lay out bed outlines. Strip the sod away two or three inches deep along the edges. Once you have your beds cleaned out, weeded, raked, and the necessary grooming finished, it’s time to mulch. This is literally the icing on the cake, and if you do a nice job it will freshen up your landscape like nothing else. We recommend mulching heavily in spring to stop weeds, but your fall mulching is more cosmetic so you can stretch the mulch a bit more. Do you have a gravel driveway? If so, this can be a hanging curve ball of home improvement. Most gravel drives have sloppy, uneven edges where grass and weeds have invaded the gravel. We use a bed edging machine to cut a fresh groove along each side of the drive, and then remove all the grass and soil inside the edges creating a “gutter”. Next we add fresh gravel, rake it smooth and pack it down. The crisp, welldefined edge and new clean gravel are a magic bullet of curb appeal!
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44 | Salt | October Summer 2012
1175 Rombach Ave. Wilmington, OH 45177 (937) 383-7000
THANK YOU! We would like to thank everybody for another successful Wheat Ridge Old Thyme Herb and Harvest Festival. We deeply appreciate the prompt services and quality products that helped us create our most successful festival here in Adams County a special thank you to Shreffler’s Dozing and Trucking. Raines Farms Greenhouses, Harsha Hardware, Chapparal Farm Supply, Cedar Hill Machine Shop, Ridgeway Lumber, Pro Tech Signs, Cahall Bros., R&R Tent Rental, and many others that showed attendees how great and beautiful Adams County is!
We have scheduled our 5th festival for October 11, 12 and 13 2013.
Thank you again Herb, Kim and Brad Erwin, The Wheat Ridge Old Thyme Herb and Fall Festival Contact Kim Erwin for info at 937-544-8252
2322145
With already having over 125 vendors renewing their contracts for the 5th Wheat Ridge Old Thyme Herb & Harvest Festival, we still accept more vendors with hand created products, crafts, home style foods, antiques, herbs, and related quality things.
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• 3 BEDROOMS, 2.5 BATHS • 13.035 ACRES WITH STOCKED POND • QUALITY HOME WITH MANY AMENITIES • FULL WALK-OUT BASEMENT; WORKSHOP; GARDEN HOUSE • TRAILS THRU WOODS AND BRIDGES OVER CREEKS
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(937) 393-4275 (888) 440-4275
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46 | Salt | October 2012
Experience The Laurel Way of Caring Short-term Care
IV Therapies
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Neuro Rehabilitation program
Amenities Include: private rehab suites, rehab gym, fine dining program, spacious spa, wheelchair accessible bus, beauty and barber shop, aviary, daily newspaper, free cable and wi-fi internet access.
Call (937) 393-1925 to inquire about services.
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Some Essential Tools for Cold Weather Training By LORA ABERNATHY The fall season provides a welcome break to the scorching temperatures of Ohio's summer. It's a great time to soak in more of the outdoors before Old Man Winter pays his visit. It's also an ideal time to kick off an exercise program. Whether your goal is to spend 30 minutes a day walking or run in a Thanksgiving Day 5K, the cooler temperatures of autumn can be just the motivation you need. When you're heading outside in colder temperatures, it's important to dress accordingly. Dress too warm and you'll be miserable, but not dressing warm enough can have a similar effect. These are a few of my essential tools for starting your cold weather training.
Mix it up In order to reach that ideal point of knowing what to wear, you'll have to go through a trial and error period. If you wear a fleece jacket when it's 40 degrees outside, do you need gloves? If you wear tights when it's 30
degrees outside, do you need another layer of pants? Start experimenting. Dress light to start Whatever you do, do not step outside, gauge the weather and dress for how it feels. Dress lighter. Five to 10 minutes into your run, your body will warm up significantly, and the tights you thought you needed under your pants are now making you miserable. Drop the ego You simply cannot care how you look. If you end up training in sub-freezing temperatures on a windy day, a balaclava (face mask) can soon become your best friend. Just be sure and take it off before you walk into that convenience store on your break to buy a Powerade. Always be looking No matter what the weather, always look around and be alert. Constantly be aware of your surroundings. Criminals are less likely to target you if you appear alert and not distracted by your cell phone or iPod. Lora Abernathy is editor of the Wilmington News Journal.
Salt | October 2012 | 47
Write it down If you are not logging your workouts, you are missing out on maximizing your training. Daily Mile, Buckeye Outdoors and Training Peaks are terrific websites to use. Jot down how far you went, how long it took you, how you felt and what your challenges were. It's an essential way to track and look back on your progress. Also, write down what
you wore. I'll never forget my first big layering mistake during my first winter training for triathlons. I had on two layers of clothes and my down winter jacket from Lands' End. It was 22 degrees outside and I'd just ridden eight miles on the bike trail by Kroger in Wilmington. Afterwards, I was soaked. The down jacket had been overkill. Though that was such a memorable instance I really didn't need to write that one down, journaling what I wear has helped me dress smarter overall. For example, I know that if it's above 60 degrees, I can comfortably go out in shorts and a tank. If it's between 50 and 60 degrees, I can wear pants and a T-shirt or a Tshirt and shorts. Knowing what to wear and when to wear it will help maximize your cold weather training enjoyment.
Dream House By Stephanie Hardwick Stokes
E 48 | Salt | October 2012
Each year on Christmas Eve, this Georgian style home swells as four generations come to share a family time steeped in tradition. Children and grandchildren gather from near and far to spend several days remembering past years and loved ones, and celebrating this yearâ&#x20AC;&#x2122;s Christmas season. After years of planning and collecting ideas, the home owners who
are transplants to this region built their dream house near Caesar Creek Lake. Like many new homes it boasts soaring ceilings and open, connected spaces, but it lacked a sense of history and character. The couple created architectural interest through tall baseboards, square fluted columns, multiple crown moldings, chair rails and overlaying the drywall with trim to resemble wainscoting on the walls. Oversize topiaries flank the front of the stately entry. The elegant personal
style and classical taste of the home owners is immediately evident in the gracious living room beyond. Soaring ceilings and a bank of windows in the bay beg a showstopping 14-foot tall Christmas tree. Holiday decorating traditionally starts here the day after Thanksgiving and may take several days to accomplish. The tree alone usually takes two people an entire day to adorn. Elegant glass balls and glistening crystal ornaments on the tree coexist with
boasts holiday ideas for everyone
homemade keepsakes and pine cones picked up along the road. Each grandchild is given an ornament every year in their chosen theme. Rather than buying t-shirts from travel destinations, trips are remembered by Christmas ornaments symbolizing a highlight from their travels. The ornaments become a part of the story of their lives. Garlands festoon chandeliers and candelabras. Roping on balcony railings and on the staircase tie in the
second story passage way and wrap the room in sparkle. The home is awash with delightful fragrances, and homemade baked goods are abundant. The grandchildren have baked a cake and decorated it for Jesusâ&#x20AC;&#x2122; birthday party the next day. Gifts are wrapped, stocking stuffers are ready, all the preparations and busyness are complete. And in the warm glow of candlelight, everyone gathers in the evening to read Luke 2 and have the
children help recite or act out the Christmas story. Christmas is about making memories and celebrating ongoing traditions. A special one for this family is that great grandma hand makes a coordinated stocking for each person. All are from the same pattern and main fabrics, but the snowmen appliquĂŠd on the front are each outfitted uniquely. The stockings are a work of love and the family treasurers them as well as each moment shared together.
Salt | October 2012 | 49
Holiday Decorating and Crafting How to Design a Garland in Your Personal Style Purchase a very full silk garland or lay several garlands side by side to create a thick, lush base. Work with the greenery to bend all pieces in a similar direction such as it would grow naturally. Create a bow out of wired ribbon. Attach the bow and additional loops of ribbon to the greenery with florist wire. Hot glue glass bulbs or other decorations into the greenery. Attach to railings with wrapped wire. Store fully assembled, ready for use year after year.
50 | Salt | October 2012
How to Decorate a Tree The key is to start from the inside trunk area and work out. Most of the lights should be woven through the interior of the tree and cords should be hardly visible from the outside. Ornaments should also be hung starting in at the trunk to create wonderful depth and interest. Often there are deeper empty areas to accommodate large ornaments hanging freely, plus the branches are sturdier to support their weight. The featured tree was densely packed and loaded with thousands of lights. It had literally hundreds of ornaments in a range of styles. What made it tie together visually was the use of repeating elements. There are dozens of crystal ornaments and glass balls in two colors. Once all ornaments were on the tree, multiple layers of swaging were added like decorations on an iced cake.
Holiday Decorating Tips for Any Style Pick a look or theme. Here a number of suggestions: • Organic • Silver and Bling • Candy Canes • Animals or Nature • Birds • Gingerbread men • Angels • Reindeer • Antique • Snowmen • Santas • Music • Snowflakes • Poinsettias • Pine cones and owls (popular this year) Select a color theme. Keep the look unified throughout the entire house. Make sure it works with the colors of your room. Focus on texture. Add live greenery and pine cones to silk pieces. Skip trimming your bushes this fall and wait until the holidays. The flat shiny boxwood leaves lend interesting texture and sheen when mixed with your other traditional greenery such as various types of pine, holly and ivy. Have children stud fresh oranges with cloves to create heavenly scented pomanders – a great Williamsburg inspired tradition. Lanterns of all sizes and styles were very popular in summer decorating, especially on porches and patios. Add a sprig of holly or pine to the handle to transform it into a holiday decoration. Hang a curtain rod from the mantle by stocking
holders on either end. Empty stockings can then be slid along the rod for display. Fill footed glass hurricanes, antique glass storage containers or even open bowels with painted Christmas tree bulbs. Done in quantities, this is especially striking. Candy cane balls, fresh cranberries or small pinecone can all be fun variations. Suspend a wreath in front of a mirror you have already of hung. If displaying wreath on your door, consider hanging one on the inside of the door as well as the outside. Insert fresh cut evergreen stems into the soil of your window boxes. Using one or more types of greenery, place taller pieces at the back of the box and work your way forward with gradually shorter sprigs. Enhance with a holiday bow, berries, glittered sticks or pinecones. After NewYears, pull the “extras” and let the greenery enhance your curb appeal until the first spring bulbs appear. Nestle antlers (real ones that have been shed) or reproductions around a candlestick, displayed in an oversize container, or work in among greenery.You can’t go wrong using antlers this season. Wrap a present with a beautiful bow and set it in your entry. It appears you are just waiting to share the Christmas spirit of giving with those who drop by. Cut long branches (3-4 foot long) with leaves and arrange in a container filled
with foam for a striking centerpiece for a fall dinner or even for Thanksgiving. Once the leaves have fallen off, and there are just twigs left, add lights and/or bulbs suspended by ribbons to transform it for the holidays. Wrap a throw pillow with ribbon and tie off with a decorator bow and a fun gift tag. Display lighted garland around the baseboards following the perimeter of your room for unexpected sparkle. A swag of greenery above your doorway will tie in nicely as well. Look for a Christmas tree that is slightly imperfect or even largely imperfect – when you get it home, tuck a stuffed animal, empty wrapped gift box, pair of old ice skates or other similar item in the hole. It creates a much more interesting tree. Add fresh flowers in water tubes peeking out of the top of stockings. Try displaying your tree in a different type container. Bring in an urn or other large outdoor pot and secure your tree. You won’t need quite as tall of tree as this elevates it considerably. Trade out your everyday throw blankets for a faux fur or velvet. Revel in the warmth and glitz. Set the mood at your entry with a basket filled with firewood sitting by door, antique skis propped by the door frame, or old ice skates with a floral arrangement spilling out of them. Tuck a sprig of greenery atop picture frames or artwork.
Holiday Decorating and Crafting Make Your Own Stockings Supplies needed: • ½ yard decorative fabric • ½ yard flannel lining fabric • Thread • Tassel or 4 inch cord for loop • Sheet of newspaper or plain paper for pattern Instructions from local seamstress, Diane Murphy: Enlarge accompanying pattern based on the scale 1 inch = 4 inches. Finished stocking should be approximately 30 inches long by 14.5 inches wide. Cut two stocking linings from the flannel. Cut two stockings from decorative fabric using the cut off line on the leg of the stocking. Stack all four stocking pieces, with the foot sections aligned in this order: 1) lining up 2) lining down 3) decorative fabric up 4) decorative fabric down. With a ½ inch seam allowance, stitch all four layers beginning at point A and ending at point B as indicated on the pattern.
Double fold cuff at fold lines. Attach tassel or loop securely though all layers at point C. Hang and wait for Santa.
Salt | October 2012 | 51
Turn stocking by reaching between the two layers of decorative fabric and turning them to the outside. Smooth and press.
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General Dentist Accepting New Patients!! Providing Dental care for 38 years! Services: fillings, crowns, veneers, root canals, dentures, extractions, implants, bleaching and ask about BOTOX!
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52 | Salt | October 2012
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(937) 783-4911
Donâ&#x20AC;&#x2122;t Gamble on your financial future At Homeland Credit Union your shares are fully insured up to $350,000. Retirement accounts are insured separately up to $500,000. All Homeland Credit Union savings plans are federally insured up to $100,000 by the National Credit Union Administration (NCUA), an agency of the U.S. Government. Retirement accounts are insured up to $250,000 by NCUA. All share and retirement accounts at Homeland Credit Union are insured for an additional $250,000 by Excess Share Insurance (ESI), a private deposit insurer.
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GREENFIELD OFFICE 1195 North Fifth St., Greenfield, OH 937-981-1946 CALDWELL OFFICE 310 Caldwell St., Chillicothe, OH 740-775-3331
For more information on insurance coverage for your accounts, please call us at 740-775-3331 or 800-525-6328.
is Proud to Add Hillsboro Regional Dialysis to our Family. In center hemodialysis Peritoneal dialysis Self Care dialysis
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(937)393-9020
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We are here to serve the dialysis community. For more information about DaVita, its kidney education and its community programs, please visit www.davita.com. 2318776
Salt | October 2012 | 53
Hillsboro Regional Dialysis NEW LOCATION
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Visit Our Huge Showroom With a Large Selection of Products For Your Home Healthcare Needs Portable Home Oxygen CPAP/BIPAP Home Sleep Testing Lift Chairs Hospital Beds Wheelchairs Walkers
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Kelly Jones Insurance Agency, LLC Kelly L. Jones jonesk90@nationwide.com 157 South Progress Dr., Ste. A Xenia, OH 45385 (937) 372-8059 ©2006 Nationwide Mutual Insurance Company and Affiliated Companies. Nationwide Life Insurance Company. Home office: Columbus, Ohio 43215-2220. Nationwide, the Nationwide Framework and On Your Side are federally registered service marks of Nationwide Mutual Insurance Company. Not available in all states.
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WORKING TO KEEP HIGHLAND COUNTY MOVING FRS Transportation Fleet Vehicles Are Clearly Marked For Your Safety & Easy Identification.
TRANSPORTATION
Serving the Needs of Highland County by Providing Safe & Reliable Tranportation Services.
2012 Job Access and Reverse Commute (JARC) - Tansportation provided for the Reentry Program of Highland County for employment training purposes at 50% of the cost. Specialized Transportation Program Grant - FRS Transportation approved for a new Modified Minivan and a Standard Minivan through our 2011 STP grant application.
2012 Ohio Coordination Mobility Management Project - Mobility Manager is working towards meeting the mobility needs of Highland County through marketing of current transportation services while
HARTS Fare Program affordable transportation for the elderly, disabled and others living within the Hillsboro City Limits and within a 5-mile radius of Hillsboro. All grants are through ODOT-Office of Transit & the Federal Transit Authority.
We will be happy to answer any of your transportation questions!
(937)393-0585 8:30AM-4:00PM Monday-Friday â&#x20AC;˘ FRSTRANSPORTATION.ORG
Salt | October 2012 | 55
NET/TANF/OWF Transportation Services for eligible Medicaid recipients, as well as job & educational training for Ohio Works First (OWF) and Temporary Assistance to Needy Families (TANF) recipients of HCDJFS.
looking for funding sources to increase transportation services for those who are not eligible for any of our other types of funding sources. Such as:
2294362
2012 New Freedom Grant for the disabled and elderly of Highland County will pay 50% of the cost of transportation for any medical appointments or other basic life need.
The PLANE Truth about Holiday Travel
56 | Salt | October 2012
“Home is the place where people have to take you in for the holidays whether they want to or not.” Kay Frances, (1955 A.D--)
As a child, it’s so easy to be home for the holidays. It usually just involves rolling out of bed. As an adult, it can involve leaving your own home and going elsewhere to gather with the extended family. If they are not within driving distance, the most efficient way to travel is by air. Good times. Flying has changed over the years. The most obvious difference is the tightened security that is enforced by the Transportation Security Administration (the TSA). For example, all of your liquids now have to fit into a one-quart plastic baggie. And there are restrictions on how many ounces each container can have. I’ve given up on trying to make sense out of how they determined that 4 ounces of hair gel is more deadly than 3 ounces. Or how they came to the conclusion that hair products are deadly at all. In the history of aviation, has anyone ever been “hair-gelled” to death? Are they afraid we’ll threaten people with, “First, I’m going to slather you with cucumber body lotion, and then I’m going to spike your hair.” Even a hardened terrorist could not be that cruel. Naturally, I keep all of these wry observations to myself while going through security. However, I almost broke my own rule to keep my mouth shut when they confiscated a jar of homemade salsa, claiming it had too much liquid in it. I suspect the TSA agents were just hungry, especially when they gave me an extra pat down, demanding to know where I was hiding the corn chips. For our additional safety and protection, there are flight attendants on every plane. Before takeoff, they make several trips up and down the aisles, making sure that everyone has their seat belts on. THEN they give you the instructions on how to fasten them. I’m always so tempted to sit there--seat belt UNfastened--and when they command me to fasten it respond with, “But, I haven’t had my lesson yet!” Everyone must stay strapped to their seats when we are
creeping down the runway at one-foot-per-hour, but as soon as we’re 30,000 feet in the air at 450 mph, it’s suddenly fine to “move about the cabin.” Have you ever actually done that? Just got up and “moved about?” Maybe did the hokey pokey or the chicken dance? Sounds to me like a good way to get yourself on the TSA “watch list” until the end of time. The flight attendants also have to stay strapped in while we are gently rolling along, but as soon as we are airborne, they are sashaying up and down the aisle with pots of scalding hot coffee. You get treated a little different when you are in “coach” as opposed to “First Class.” If you are part of the “unwashed masses” in coach, they don’t even want you wandering through the first class part of the plane and DO NOT use their bathroom. They don’t want your coach-cabin-cooties rubbing off on the people who are paying good money to avoid the likes of you. The contempt that the flight attendants have for the people in coach is apparent when they walk up and down the aisles with a Hefty bag, looking left and right, saying, “trash…trash…trash…” Is name-calling really necessary? Even though flying can be a total hassle, it is still the quickest, most efficient way to get from Point A to Point B. Despite all of the downsides, look on the bright side; you can show up at the family gathering empty-handed and blame it on the TSA. “I had brought the BEST homemade salsa…” Kay Frances is known as “America’s Funniest Stressbuster.” She gives humorous keynote presentations and stress management workshops all over the United States. She is the author of “The Funny Thing about Stress; A Seriously Humorous Guide to a Happier Life.” To order the book or find out more about Kay, visit her website at: www.KayFrances.com.
Serving Fayette & Surrounding Counties Since 1932
New & Used Cars & Trucks FORD-LINCOLN October October 25 ~ 5-7 pm Boo Fest November November 2 ~ 5-8 pm First Friday November 16-17 ~ Uptown Open House November 22 ~ 6 pm-12 am Moonlight Madness November 24 ~ 2 pm HUBA Christmas Parade
SHOP HISTORIC UPTOWN HILLSBORO, OH www.uptownhillsboro.com
2319943
December December 7 ~ 5-8 pm First Friday An Uptown Christmas
FAYETTE COUNTY Crossroads of Southwest Ohio
See: ~ Fayette County Historical Society Museum ~ Visit Historic Downtown Washington Court House ~ Deer Creek State Park
Shop:
1700 Columbus Ave. Washington C.H. 800-358-3673
~ Tanger Outlets, Jeffersonville ~ Jeffersonville Crossing Mall ~ Visit Historic Downtown, Washington Court House ~ Area Antique and Specialty Shops
Stay: ~ Quality Inn ~ Hampton Inn ~ Holiday Inn Express
www.chford.com 2321248
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~ Baymont Inn & Suites ~ Country Hearth Inn
Fayette County, Ohio â&#x20AC;˘ 740-335-0761 www.fayettecountyohio.com
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OLL HALLID R A R Y
CA
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Out & About October 20th Adams County Civil War Day At the historical John T. Wilson Home in Tranquility. Contact Adams County Travel & Visitors Bureau at (937)544-5639 or johntwilsonhomestead.com October 20th Red Barn Convention Center Concert Event. Jubilee Show at the Red Barn Convention Center in Winchester. Dinner starts at 5 pm, show starts at 7 pm. Contact Robert Cantrell Jr. at 937-902-9455 or 1-800-823-9197 ext. 121. RV & Full Hook up.
November 12th Veterans Day Parade starts at 11 a.m. in West Union. Contact Sam Kimmerly at (937) 3860293 or Wallace Boden at (937)217-1976
December 1st Peebles Christmas Celebration lighting of the Christmas tree and other events starts at 6 p.m. Contact Sharon Malcom at (937) 587-2417
November 15th - 17th Christmas Open House at Carriage Lane Antiques. 180 Werline Lane, West Union. Contact Antia Vogler at (937) 549-4530
December 1st Old Fashion Christmas at the American Legion Post in Peebles. Contact Mary Dunlap at (937) 798-1376
November 17th Red Barn Convention Center Concert Event. Jubilee Show at the Red Barn Convention Center in Winchester. Dinner starts at 5 pm, show starts at 7 pm. Contact Robert Cantrell Jr. at 937-9029455 or 1-800-823-9197 ext. 121. RV & Full Hook up.
October 28th 2-4pm. Page One-Room School House Event at the corner of Page School Road off Vaughn Ridge Road, West Union, Ohio 45693. Contact Mary Fulton at (937) 587-2043
November 23rd - December 24th Miller's Christmas Tree Farm 20th Anniversary – Open daily from 10 a.m. to 5:30 p.m., until December 24. Located west of West Union at 1600 Eckmansville Road, West Union, OH 45693. Contact Miller’s Tree Farm at (937) 544-2220.
November 3rd Red Barn Convention Center Concert Event. Southern Gospel Concert at the Red Barn Convention Center in Winchester. Dinner starts at 5 pm show starts at 7 pm. Contact Robert Cantrell Jr. at (937)902-9455 or 1-800-823-9197 ext. 121 RV & Full Hook up
November 26th Adams Country Christmas at the Adams County Courthouse Square in West Union. Starts at 5:30, welcoming ceremony at 6:30 p.m. For more information contact Marie Palmer at (937) 587-3749 or Sally Cunningham at (937) 587-3078
Need Rehab? Call Continental Manor CONTINENTAL MANOR
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NURSING & REHABILITATION CENTER • Specializing in successful rehab-to-home services – physical, occupational and speech therapies. • Excellent skilled nursing care including IV administration and wound care. • Physicians: Bruce Staley, M.D., Medical Director Catherine LaRuffa, M.D. Tommy Tigar, M.D. Steven Weber, M.D.
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December 1st Red Barn Convention Center Concert Event. Bluegrass Music Concert at the Red Barn Convention Center in Winchester. Dinner starts at 5 pm show starts at 7 pm. Contact Robert Cantrell Jr. at (937)9029455 or 1-800-823-9197 ext. 121 RV & Full Hook up. December 8th - 9th 2-4pm. Page One-Room School House Event at the corner of Page School Road off Vaughn Ridge Road, West Union, Ohio 45693. Contact Mary Fulton at (937) 587-2043 December 14th Manchester Hometown Christmas. Friday from 6 - 9 p.m. at the Community Building for all children of Manchester village ages 0-12. Santa will have gifts for every child. There will be hayrides with a police escort, refreshments and a bicycle give-away. Christmas Tree Lighting at 7:30 pm on 2nd Street.
December 21st Lighting the Serpent 4-8 pm (Rain or wind date – Dec. 22nd) Celebrate the Winter Solstice at Serpent Mound. For information please contact Bev McKenzie at (937) 587-3953 or Delsey Wilson at (937) 2050094. 3850 State Route 73 - 5 miles NW of Locust Grove on State Route 73 Peebles, OH 45660 (937)205-0094 www.serpentmound.org December 22nd Audubon Christmas Bird Count. Contact the Cincinnati Museum Center's Edge of Appalachia Preserve at 937544-2880.
Brown County October 12-14 Appalachian Mountain Artisans Festival. Held at Hilltop Designs, at 9764 Tri-County Road in Winchester. Artisans and demonstrators join together in the foot hills of Appalachia for great food, fun and entertainment at this three day outdoor educational and family friendly festival. Open 10 a.m. to 6 p.m. Friday and Saturday and 10 a.m. to 5 p.m. Sunday.
Crafts Unlimited
• Crafts • Home Decor • Furniture • Desks • Hickory Rockers • Candles • Leather Hand Bags • Gift Certificates • Seasonal Items
Dutch Kitchen Home Cooking Authentic Pennsylvania Dutch Specialities served daily Kitchen Open 7am-2pm
Just 5 miles south of Bainbridge on St. Rt. 41
4417 St. Rt. 41 South Open Mon-Sat 8am-5pm Closed Sun
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Adams County
October 6-7, 13-14, 20-21 & 27-28 Cherry Ridge Farm and Stables. Located at 4158 Vinegar Hill Road, Cherry Ridge Farms and Stables are open every weekend in October. This event features family oriented fun, including scarecrows, a corn maze, a pumpkin patch, hay rides, pony rides, a petting zoo, flashlight nights, food and country craft vendors. For information, call (937) 444-3757.
November Hospital Auxiliary Book Sale. Located at Brown County General Hospital at 425 Home Street in Georgetown. For information, call (937) 378-7500. November 24 Kinkead Ridge Estate Winery Barrel Tasting. This is an annual event that is held in conjunction with other wineries in the area, including Burnet Ridge, Henke Winery, and Harmony Hill in Bethel. Event to be held on the Saturday after Thanksgiving. For more information call (937) 3921178.
October 20 4-H Ox Roast. This event will be held at the Eagles Hall in Georgetown. Carry-out begins at 5 p.m. For more information, call Kathy Jelly at (937) 3786716.
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October 17 The 22nd Annual Westheimer Peace Symposium promotes the exploration of peace as a viable, realistic alternative in a complex, violence-prone world. This year our speakers will challenge Wilmington College students and the community by addressing the connection between peace and nonviolence. The symposium will be held at Wilmington College, Heiland Theatre, 1870 Quaker Way, Wilmington, OH 45177 from 10 a.m. to 9 p.m. For more information, visit www.wilmington.edu/prc or call 937-382-6661. Admission is free.
October 20 New Lyceum Circuit Artist Series features Jonathan Kingham and Ryan Shea Smith at The Murphy Theatre. Folk, pop and jazz musicians, they will conduct student workshops in days prior to the performance. For more information, visit www.jonathankingham.com or www.murphytheatre.org. Now – October 21 Ohio Renaissance Festival. This 30-acre permanent village has been authentically and historically re-created in the flavor of 16th Century England. Open Saturdays and Sundays from 10:30 a.m. to 6:30 p.m. on 10542 E State Route 73 in Waynesville. For more information, visit www.renfestival.com or call 513897-7000, x242. October 27 The Great Pumpkin Run at Bonnybrook Farms, 3779 SR 132, Clarksville, OH 45113. Runners will traverse their way through challenging terrain, view scenic sights and beautiful views before maneuvering their way through a mile of one of Ohio's largest corn mazes. There will be a post-race festival complete with music, awards, sponsors and awesome food cooked from Bonnybrook Farms. The event will be held from 8 a.m. to noon. For more information, visit pumpkin5K.com or call 937-9011380. Registration is $30.
BECKY’S COUNTRY CANDLES
Christmas Open House Saturday, Nov. 10, 9-6
6685 Boyd Rd., Wash. C.H. • (740) 335-5680 (Take Old 35 toward Chillicothe, turn right onto Boyd Road, last house on left)
Serving Refreshments
Rosie Armstrong Hale 501 East State Street •Georgetown, Ohio 937-378-4430 Office • 937-378-4778 Fax AN EQUAL OPPORTUNITY PROVIDER
“The Agent is the Advantage”
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Candles/Primitives, Jar Candles, Fragrance Oils, Tarts, Lanterns, Pillar, Berry Garland, Grungy Tarts, Wreaths, Primitive Santa & Snowman Free Dolls, Wooden Santa & Snowman, Handcrafted Drawing Barnwood Furniture, Stenciled Barn Wood Signs, Antiques
www.beckyscountrycandles.com
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Photo property of Armstrong Crop Insurance.
December Chatfield College Christmas Concert. Event is held each December at Sacred Heart Chapel. For information and to confirm date and time, call (513) 875-3344. Internet: www.chatfield.edu
Helping
Armstrong
Clinton County
November 24 Mt. Orab Christmas Parade. Held each year 6 p.m. the Saturday after Thanksgiving. Call (937) 444-2281, ext. 208 for details.
October 26 Decatur Fall Festival and Halloween Event. Located at the Decatur Community Center on state Route 125. This event includes a masquerade parade, children’s parade, costume contest, cake-walks, games and food. For more information call (937) 373-3703.
RM
January Brown County Chamber Business Breakfast. A special breakfast event to honor Chamber and community leadership. New chamber officers are also sworn in during this event. Call (937) 378-4784 for more information or to confirm a time and date.
Late November Hospital Auxiliary Christmas Bazaar and Bake Sale. Event is held at Brown County General Hospital, located at 425 Home Street in Georgetown. The sale will feature baked goods, gifts, and crafts. For information, call (937) 378-7500 and ask for gift shop.
November The Meranda-Nixon Winery, located 6517 Laycock Road in Ripley, Ohio 45167 holds a barrel tasting event in November. For a date and time, visit the website: www.merandanixonwinery.com or email: seinavineyards@myway.com. The winery can also be reached at (937) 392-0054 and 392-4654.
Second weekend in December River Village Christmas. Ripley's annual River Village Christmas celebration features a tree lighting, music, luminaries lining the streets, special exhibits, carriage and Conestoga wagon rides, parade, Christmas bazaar, candlelight house tour. Scheduled for second weekend in December. For information and to confirm date, call (937) 392-4576.
Out & About
Southern Ohio Indoor Music Festival at the Roberts Centre, 123 Gano Road in Wilmington. Bluegrass and acoustic music have outsold and outgrown all other American music forms in the past decade, and Ohio has always been home to many great outdoor music events. However, this event is the area's only indoor Bluegrass festival. Ticket prices range from $35 to $70. For more information, visit www.somusicfest.com or call 937-372-5804.
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November 24 Downtown Wilmington closes its streets and opens its doors for everyone to see our hometown all lit up, from the twinkling decorations to the thousands of lights decorating the nighttime Holidazzle Parade. Santa Claus, indoor carnival games, delicious food and strolling musicians help bring in the holiday season. Activities begin at 2 p.m. Admission is free. For more information, visit www.hometownholidazzle.com or call 937-383-9090. November 30, December 1, 2, 7, 8, 9 Begin your holiday season at The Murphy Theatre with this traditional holiday family favorite under the direction of Timothy Larrick. For more information and for showtimes, visit www.murphytheatre.org.
December 1, 2 Homespun Christmas will take place in multiple locations in Wilmington from 9 a.m. to 4 p.m. on Saturday and 1 to 5 p.m. on Sunday. It is a great opportunity to visit private homes, area businesses and select venues in Wilmington for handcrafted items and gifts. Many specials are being offered at participating businesses. More than 60 crafters all will be under one roof on Saturday only at Denver Place Elementary School. For more information, call 937-725-5868.
January 19 Phil Dirt & The Dozers at The Murphy. Let the nation's most popular vintage rock & roll show transport you to another time and place ... namely the 50s,60s and 70s of Rock & Roll. The show begins at 7:30 p.m. Visit www.murphytheatre.org for more information.
Fayette County October 6 Tug-A-Truck Event - Saturday. Event in the Fayette County Fairgrounds Grandstands. Admission fee. Call Fayette County Agricultural Society at (740)335-5856. October 27 Thrill in the Ville Halloween Festival:. Held in Jeffersonville. Haunted school building, kids costume contest, night parade, and many activities thru the day. Chris Humphries (740) 426-9227. October 27 United Way Halloween Boo Ball:. Location TBA, Washington CH. Sponsored by United Way of Fayette County. (740) 335-8932 for tickets.
November 10 Fayette County Hospice Hearts For The Holiday - Craft show at Fayette County Fairgrounds. Sponsored by Hospice of Fayette County. Call 740-3350149 for details.
November 17 Show Of The Season - 9 a.m. to 4:00 p.m. Fayette County Fairgrounds, Washington CH, OH. Annual juried craft show featuring one of the largest gatherings of crafters in Southwest Ohio. $1 Admission. Sponsored by the Miami Trace Elementary PTO. Christy Bryant. (740) 335-1791.
November 5-6 Artisan Folk Fair, Fairfield Local School Complex, 11611 SR 771, Leesburg, Ohio. November 24 Hillsboro Holiday Parade, 2 p.m., uptown Hillsboro, Ohio. Call 937-840-0701. Through December Highland House Museum, 151 E. Main St., Hillsboro, Ohio. The museum is beautifully decorated throughout the holiday season, childrenâ&#x20AC;&#x2122;s tea party, unique items in the gift shop. Call 937393-3392.
Saturday December 1 Christmas Parade :. Annual parade featuring bands and lighted entries from local and area organizations. Held in downtown Washington Court House, OH in conjunction with the Court House Christmas event. $ Entry Fee. Sponsored by the Fayette County Chamber of Commerce. (740) 335-0761.
Highland County Through October Haunted Hills, Halloween fun in the Magic Waters Woods, 7757 Cave Road, Bainbridge, Ohio, call 937-365-1388. October 25 Boo Fest, 5-7 p.m. Hillsboro Uptown Business Association, Trick-or-Treat Night. November 3 Jingle Bell Bazaar, Hills and Dales Training Center, 8919 U.S. 50 E., Hillsboro, Ohio, Craft bazaar featuring local artists as well as artists from surrounding areas. No admission fee, call 937-393-4237.
2150 Wayne Rd. Wilmington THREE ACRES of entertainment. Pool, gazebo, pergala covered trex deck and tennis court. Three or four bedrooms on 3 acres. Custom built cabinetry, hardwood, ceramic tile and marble flooring. Three fireplaces, 4 seasons room, media/billiard room, and much more.
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November 9, 10 Christmas Around Sabina Town. This is the 25th year for this twoday event packed with lots of excitement, great gifts and delicious food.You can expect 60 crafters and vendors in various locations around Sabina as well as 30 more private homes offering unique gift items. Admission is free. Call 937-584-2727 or visit christmasaroundsabinatown.co m for more information.
822 Rombach Ave Wilmington, OH 45177
W i lm i ngt on C hu rc h Of God
S&J BANQUET CENTER Fayette County’s Best Kept Secret Ideal for your wedding reception, corporate functions, private and anniversary parties
Elizabeth J. Looney, Pastor
1174 McArthur Rd. Jeffersonville, Oh 43128 Jeffersonville Crossing
www.snjbanquetcenter.com
740-505-4986 614-570-9683
ner Café & Buffe r o C s t New Location J’
100 R. Gordon Drive Wilmington,Ohio (937)382-1587 Elizabeth J. Looney, Pastor Joe Looney, Associate Pastor
(formerly Buckeye Billy’s)
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740-335-3553
Open for Breakfast, Lunch & Dinner
Sunday 10:00 a.m. Sunday School 11:00 a.m. Worship and Children's Church 7:00 P.M. Worship Wednesday 7 p.m. Youth Group & Worship
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1492 Yeoman Rd. NW, Washington C.H.
Springfield Scrubs 321 W Locust St Wilmington, OH 937-382-1661
1047 N. Bechtle Avenue, Springfield, OH 45504 (Park Shopping Center)
Mon.-Fri. 10-7 • Sat. 10-5 • Closed Sun.
Family owned and operated since 1921. A Ful servi florist
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And one more thought ...
â&#x20AC;&#x153;Autumn, the year's last, loveliest smile.â&#x20AC;? ~ William Cullen Bryant
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T h e Cen ter o f Un ex p e c te d 123 Gano Road • Wilmington, Ohio 45177 For Information call: 937.283.3200 angela@robertscentre.com • www.robertscentre.com
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