Family Traditions The Cookbook by torihemsath

Family traditions

The Cookbook

Alexander Hemsath

Emma Folzenlogen

Lennox Botts

Evan Botts

Julia Folzenlogen

Maddyn Botts

Christian Botts Victoria Hemsath

Brent Botts Angelica Botts

Josephine Folzenlogen

Andrea Folzenlogen Heather Folzenlogen Andrew Folzenlogen

Andrew Hemsath Michelle Hemsath

James Botts Peggy Botts

Barbara Wagner William Wagner

William Botts Dorothy Botts

This is our family,

we love food!

Contributing Chefs Aunt Jeanne Aunt Ruth Grandma Botts Roseanne and Bob Yeager Sally Evans Barb and Bill Wagner Peggy and Jim Botts Christian Botts Brent, Angie, Lennox, and Maddyn Botts Andy, Michelle, Tori, and Alex Hemsath Heather, Andy, Emma, Julia, Josie, and Andrea Folzenlogen

Designer Tori Hemsath, 2020

Thank yous A special thank you to everyone who took the time and contributed recipes. It means so much to continue this tradition and write down the formulas of the amazing food that we make. Our family is food centric and we know what good food tastes like! It's exciting that we can pass down these delicious recipes and keep them in our family. It's more than a meal, it's gathering together and creating memories we'll look back on forever.

Looks great. Little full, lotta sap.

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ents 1. Appetizers and Beverages 2. Soups and Salads 3. Sauces and Dressings 4. Vegetables and Side Dishes 5. The Main Course 6. Breads and Rolls 7. Desserts

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a pinch/dash = less than 1/8 teaspoon 3 teaspoons = 1 tablespo ons 1/4 cup = 4 tablespoons 1/3 = 5 tablespoons + 1 tea spoo

1/2 cup = 8 tablespoons 2/3 cup = 10 tablespoon s + 2 teasp

oons

1/2 pint = 1 cup 1 cup = 16 tablespoons 1 cup = 8 ounces 2 cups = 1 quart 4 cups = 1 quart 4 quarts = 1 gallon 8 ounces = 1/2 pound 16 ounces = 2 pints or 1/2 quart 16 ounces = 1 pound 32 ounces = 1 quart 64 ounces = 1/2 gallon

Appetizers and

Beverages

Spicy Margaritas INGREDIENTS • • • • •

1 Jose Cuervo Light Margarita Mix (10 calories) Tequila (your choice) Margarita salt 2 limes 2 jalapeños

INSTRUCTIONS 1. Slice jalapeños and remove seeds. 2. Slice lime into wedges. 3. Add your preferred amount of tequila to Jose Cuervo margarita mix along with one of the sliced jalapeños. 4. Use a lime to wet rim of a margarita glass and salt it. 5. Add ice and ill with margarita. 6. Garnish with lime and jalapeños.

Andy Hemsath

Brio Bellini’s INGREDIENTS • • • • •

1 oz Prosecco 3½ oz Peach Daiquiri Mix 1 oz Pinot Grigio 1½ oz Peach Schnapps 1 big scoop of ice

INSTRUCTIONS 1. Mix all ingredients in a smoothie maker or blender. 2. Serve in a wine glass with a strawberry. May use all Pinot Grigio or all Prosecco. Not necessary to use both.

We're gonna have the hap-hap-happiest Christmas!

Jim Botts

White Russian INGREDIENTS • 2 oz vodka • 2 oz Kahlua • 2 oz heavy cream (I use 2% milk instead)

INSTRUCTIONS 1. Put vodka, Kahlua, and heavy cream in a shaker then pour in a cup over ice.

Michelle Hemsath

Michelle’s

Classic Cosmo INGREDIENTS • 2 shots of vodka • 2 shots of cranberry juice (use diet if you’d like to save on calories) • 1 shot of Triple Sec • 1 lime

INSTRUCTIONS 1. Put a martini glass in the freezer to chill or put ice cubes in martini glass. 2. In a shaker put 2 shots of vodka, 2 shots of cranberry juice, 1 shot of triple sec, and ice and shake it up. 3. Pour in martini glass and squeeze a lime in it.

Michelle Hemsath

Chocolate Martini INGREDIENTS • • • • •

2 tbsp chocolate syrup, plus more for drizzling 4 oz Baileys 4 oz chocolate liqueur 4 oz Smirnof vodka Shaved chocolate (optional)

INSTRUCTIONS 1. Pour chocolate syrup onto a shallow plate. Dip rim of martini glasses into chocolate syrup to coat rims. Drizzle the inside of each glass with chocolate syrup. 2. Combine Baileys, chocolate liqueur, and vodka in a large cocktail shaker. Fill with ice and shake until thoroughly chilled, about 20 seconds. 3. Divide evenly between glasses. If using, top with shaved chocolate.

Michelle Hemsath

Cranberry Margaritas INGREDIENTS • • • • • • •

1 c cranberry juice ½ (scant) cup sugar 1½ c fresh or frozen cranberries ¾ c lime juice ¾ c tequila ½ c triple sec 3 c cracked ice

INSTRUCTIONS 1. Using ½ of ingredients at a time, combine cranberry juice, sugar, cranberries, lime juice, tequila, triple sec and ice in a blender container. 2. Blend until slushy. 3. Repeat with remaining ingredients. 4. To serve, dip rims of cups or glasses in water or cranberry juice, then dip in 3 tablespoons sugar in a shallow dish to coat rims. 5. Pour drink mixture into prepared cups or glasses. Serves 4 to 6.

Andy Hemsath

Wil ie’s

Old Fashioned INGREDIENTS • • • •

1 slice of orange 1 pkg sweet n low or sugar 3 dashes Angostura bitters 1½ oz Four Roses

INSTRUCTIONS 1. Muddle sugar, orange, and bitters together. 2. Fill a glass with ice and pour Four Roses on top. 3. Fill with club soda and top with a cherry.

Eat my road, red liver lips!

Bill Wagner

Whiskey Sour INGREDIENTS • • • • •

Rye whiskey or preferred whiskey Sweet and Sour Mix (I use lite) Club soda Maraschino cherries Orange slices

INSTRUCTIONS 1. 2. 3. 4.

Fill a glass with ice. Add 2 shots of rye whiskey or a generous pour. Add one shot of sweet and sour mix. Fill the rest of the cup with club soda and stir with a bar spoon. 5. Finish with a cherry and orange slice.

Andy Hemsath

Cranberry

Moscow Mule INGREDIENTS • • • • • • •

1 part vodka 1 part cranberry juice cocktail 2 parts ginger beer 1 tbsp lime juice Lime wedges Fresh cranberries Rosemary springs

INSTRUCTIONS 1. Pour vodka, cranberry juice cocktail, beer, and lime juice in a copper mug illed with ice. Gently stir to combine. 2. Garnish with lime wedges, fresh cranberries, and a sprig of fresh rosemary, if desired.

Andy Hemsath

Chickie’s

Fruit Smoothie INGREDIENTS • • • •

2 medium bananas 2 c vanilla fat-free yogurt 1 c frozen strawberries, blueberries, or raspberries 1 c orange juice

INSTRUCTIONS 1. Peel the bananas and cut into chunks. 2. Put the banana chunks in the blender. 3. Add the yogurt, berries of choice, and orange juice to the bananas. 4. Cover the blender with lid, and blend on high speed for about 30 seconds or until the mixture is smooth. 5. Pour the smoothie into glasses and serve right away. Makes 4 servings.

Andrea Folzenlogen

Sweet - and-Spicy Bacon INGREDIENTS • • • •

1½ tbsp packed light brown sugar Rounded ¼ tsp cayenne pepper Rounded ½ tsp black pepper 1 lb thick cut bacon (about 12 slices)

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7.

Put the oven rack in the middle position and preheat the oven to 350°F. Stir together brown sugar, cayenne, and black pepper in a small bowl. Arrange bacon slices in 1 layer (not overlapping) on the rack of a large broiler pan. Bake for 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and deep golden, 20-25 minutes more. Check bacon every 5 minutes then transfer to paper towels to drain.

Barb Wagner

Pinahs INGREDIENTS • • • •

1 box of Pinah rye crackers ½ lb Swiss cheese 1 tbsp grated onion 1½ tbsp mayonnaise

INSTRUCTIONS 1. Mix cheese, onion, and mayonnaise together. 2. Spoon onto crackers and place on a baking sheet. 3. Bake at 375°F until melted.

A little tree water ain’t gonna hurt him.

Aunt Ruth

Jalapeño Popper Dip INGREDIENTS • 1 (8 oz) pkg cream cheese or for a slightly lighter dip - try whipped cream cheese at room temperature • ½ c mayonnaise (light is ine) • ½ c cheddar cheese (grated) • ¾ c Parmigiano Reggiano cheese • 1½ (4 oz) can sliced jalapeños (pickled) • 2 fresh jalapeño peppers (chopped as you wish depending on how much spice you like) • ¼ c panko bread crumbs • ½ tbsp crushed red pepper lakes (optional - to taste)

INSTRUCTIONS 1. Preheat the oven to 375°F. 2. Mix the cream cheese, mayonnaise, cheddar cheese, ½ cup of Parmigiano Reggiano cheese, 1 can (4 oz) of jalapeños, and the fresh jalapeños in a bowl. 3. When fully mixed, pour into a baking dish. 4. In a separate bowl, mix the panko bread crumbs, the remaining Parmigiano Reggiano cheese, and red pepper lakes. 5. Sprinkle ½ of the mixture over the dip. 6. Lay the remaining jalapeños over the dip and then cover them with the remaining topping mixture. 7. Add crushed red pepper lakes to the topping mixture. 8. Bake in the oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

Brent Botts

Heather’s Famous

Pizza Bites

INGREDIENTS • • • • • • •

2 containers of crescent rolls 1 pkg pepperoni 1 pkg mozzarella cheese 2-3 eggs Pizza sauce for dipping Garlic powder Italian seasonings

INSTRUCTIONS 1. Chop pepperoni up inely (a mini food processor works best). 2. Add pepperoni, cheese, Italian seasonings, garlic powder, and yolks only (save whites) together and blend with a spoon. 3. Add a little garlic powder and Italian seasonings to season. 4. Take the crescent rolls out and then take two triangle pieces and knead together to make a rectangle. 5. Place mixture on the crescent rectangle and roll out. 6. Put in the freezer for 5-10 minutes to make it easier to cut. 7. Slice and place on a cookie sheet, brush tops with egg whites. 8. Bake at 375°F until golden brown.

Heather Folzenlogen

Shrimp Cocktail INGREDIENTS • Frozen shrimp peeled • 1 bag of Golden Dipt Shrimp and Crab boil (spices) • 2 Bay leaves

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7.

Fill a pot with water. Add the bag of Shrimp and Crab boil and 2 bay leaves. Boil for 1 hour or until water appears “dirty.” Add shrimp. Cook until shrimp starts to turn white/pink. Drain and put immediately in a Tupperware container. Cover and chill. Serve with cocktail sauce.

Barb Wagner

Bacon

Swiss Dip INGREDIENTS • • • • •

8 oz cream cheese ½ c mayonnaise 1 c shredded Swiss cheese 2 tbsp chopped green onions ½ lb bacon (crisply cooked)

INSTRUCTIONS 1. Preheat the oven to 350°F. 2. Mix all ingredients together. 3. Bake for 15 minutes or until bubbly.

Sally Evans

Gril ed Artichoke

Remoulade

INGREDIENTS Artichokes • 3 large artichokes • 2 lemons • ¼ c olive oil • 1 stick of melted unsalted butter • 4 garlic cloves, inely chopped • Salt and pepper • Garlic salt • Lawry’s seasoned salt

Remoulade • 2 c mayo • 2 garlic cloves, minced • 2 tsp capers, chopped • 1 tsp Dijon mustard • 1 tsp lemon juice • 2 tsp green sweet relish • ½ tsp Worcestershire sauce • Salt and pepper

INSTRUCTIONS 1. Trim the tops and ends of leaves from the artichokes, cut ¾ of stem of, slice artichokes in half lengthwise and remove the fuzzy part. Squeeze a bit of lemon on immediately to prevent browning. 2. Bring a large pot of water to a boil. 3. Add artichokes to boiling water, and cook for about 12-15 minutes. Drain well. 4. Squeeze the other lemon into a medium bowl. Stir in the olive oil and garlic (you can also you olive spray to coat them). 5. Brush the artichokes with a coating of the lemon garlic sauce. Season with salt, pepper, garlic salt, and Lawry’s seasoned salt. 6. Place them on the grill on high heat lesh side down (have grill at highest temp it can go for a good char) and cook for 5-10 minutes or until they have a good char on them. 7. Mix remoulade ingredients together and serve with artichokes.

Christian Botts

Senor Andy’s

Taco Dip

INGREDIENTS • • • • • • • •

1 lb ground beef 1 can of Brooks Hot and Spicy Chili Beans 2 packets taco seasoning 1 8-oz container of sour cream 1 bottle Ortega Hot and Spicy taco sauce 1 lb Tex-Mex blend shredded cheese 1 bag shredded lettuce Diced tomatoes, sliced jalapeños, sliced black olives, and chopped green onions

*Easiest to get these from the grocery salad bar. INSTRUCTIONS 1. 2. 3. 4. 5.

Brown ground beef and drain grease. Add 1 packet of taco seasoning and a cup of water and cook until meat thickens. Add Brooks beans and with a spatula mash the beans into the beef. Spread the mixture onto a large serving platter and let cool to room temperature. Mix sour cream and other packet of taco seasoning, blend well and spread mixture over beef and bean mixture. 6. Top with lettuce and salad bar items and taco sauce. 7. Top with cheese and serve with taco chips.

I can’t swim, Clark.

Andy Hemsath

Buffalo Wings INGREDIENTS • • • • •

Wings Salt Pepper Kerry gold Butter Frank’s hot sauce (or favorite hot sauce)

INSTRUCTIONS 1. Combine ingredients, marinate in Ziploc bags for 24 hours. 2. Spread wings out on a baking rack on a baking sheet or large aluminum pan. 3. Bake at 425-450°F for 20-25 minutes. 4. Toss wings in remaining sauce. 5. Finish on the grill. 6. Top with sliced green onion and serve with blue cheese. 7. Pro Tip: Oil or spray your grill before grilling the wings or the meat will stick to the grill.

Brent Botts

Cranberry Meatballs INGREDIENTS Meatballs • 2 lbs ground beef • 2 eggs • ½ c water • 1 c bread crumbs • 1 small onion minced • 1½ tsp salt • ⅛ tsp pepper • ¼ tsp garlic powder • 2 tbsp soy sauce • ⅓ c dried parsley

Sauce • 1 can jellied cranberry sauce • 12 oz chili sauce • 2 tbsp brown sugar • 1 tbsp lemon juice

INSTRUCTIONS 1. 2. 3. 4.

Mix ingredients and roll into walnut size meatballs. Place in a large casserole dish. Mix ingredients together for sauce and cook until cranberries melt. Pour over meatballs and bake at 350°F for 45 minutes.

Grace? She she passed away 30 years ago!

Barb Wagner

Philadelphia

Baked Pizza Dip INGREDIENTS • • • • •

1 pkg (8 oz) Philadelphia cream cheese 1 tsp Italian seasoning 1 pkg (8 oz) Krat shredded mozzarella cheese, divided ½ c pizza or spaghetti sauce Wheat thins big snack crackers

INSTRUCTIONS 1. 2. 3. 4.

Preheat the oven to 350°F. Beat cream cheese and Italian seasoning until well blended. Spread onto bottom of 9-inch pie plate. Top with layers of 1 cup of the mozzarella cheese and pizza or spaghetti sauce; sprinkle with remaining 1 cup mozzarella cheese. 5. Bake for 15-20 minutes or until mixture is thoroughly heated and cheese is melted. 6. Serve with crackers. Makes 3 cups.

Andy Hemsath

Big Boy Pizza INGREDIENTS • • • • • •

1 large Boboli Pizza Crust (thin) 1 jar of Frisch’s tartar sauce 1 lb ground beef (lean) hin sliced dill pickle slices Shredded lettuce American cheese, grated

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7.

Peggy Botts

Preheat the oven to 450°F. Spread tartar sauce on crust. Sprinkle meat all over sauce. Place pickles on top. Cover with cheese. Bake until the cheese melts. Sprinkle it with lettuce.

Michelle’s

Buffalo Chicken Dip INGREDIENTS • 2 lbs of Tyson shredded chicken, you can use can chicken or rotisserie chicken • 12 oz Marzetti Blue Cheese dressing • 10 oz of Franks Red Hot sauce • 1 c cheddar cheese • 2 8-oz packages of cream cheese, room temperature • Fritos or taco chips

INSTRUCTIONS 1. 2. 3. 4. 5.

Preheat the oven to 350°F. Combine blue cheese dressing and cream cheese. Add hot sauce, cheddar cheese, and chicken. Put in a baking dish and bake for 30 minutes. Serve with fritos or tortilla chips.

Michelle Hemsath

Slider Snacks INGREDIENTS • • • • • • •

2 lbs ground chuck 1 pkg onion soup mix 1 egg ½ tsp black pepper 2 tsp water ⅓ c bread crumbs 3 pkg Pepperidge Farm dinner rolls

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9.

Heather Folzenlogen

Preheat the oven to 400°F. Mix all ingredients together (except dinner rolls). Press on a 10x14 inch jelly roll pan. Prick with a fork and bake for 10 minutes. Cool and cut into squares (sized to it buns). Place one square on each bun. Top with a slice of dill pickle. Sprinkle tops of sliders with water and cover with aluminum foil. Bake at 350°F for 5-10 minutes.

Peggy’s

Never Ending Antipasto INGREDIENTS • • • • • • •

1 lb rolled salami ½ lb cubed mozzarella and Swiss cheese 1 box of cherry tomatoes 1 large box of mushrooms 1 can whole olives (green and black) 1 pepperoni cut thin 1 can of artichokes cut into pieces

Dressing • 2 c of salad oil • 1 c wine vinegar • 1 c chopped onion • 4 tsp ground mustard • 4 tsp sugar • 4 tsp salt • 6 large cloves garlic

INSTRUCTIONS 1. Line salami on a platter and then layer on other ingredients. 2. Make dressing 24 hours in advance. 3. Mix all ingredients and pour over just before serving.

Peggy Botts

Reuben Dip INGREDIENTS • • • • • •

6 oz package cream cheese, room temperature ½ c sour cream 1 c shredded Swiss cheese 2 pkg sliced corned beef, inely sliced ½ c chopped, drained sauerkraut 4-6 tsp milk

INSTRUCTIONS 1. 2. 3. 4.

Barb Wagner

Heat all ingredients in a small saucepan over low heat until hot. hin with milk if necessary. Serve with rye crackers or rye snack sticks. Can be made ahead, refrigerated and heated in the oven before serving.

Asian Fusion Wings INGREDIENTS • • • • • • • • • • • • •

Wings Hoisin Sauce Sweet hai chili sauce Soy sauce or coconut aminos Chili paste Honey Sesame Seeds Salt Pepper Pinch of Garlic salt 1 Orange (for ater) Green onions, sliced Blue cheese dressing to dip

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7.

Combine ingredients, marinate in Ziploc bags for 24 hrs. Spread wings out on a baking rack on a baking sheet or large aluminum pan. Bake at 425-450°F for 20-25 min. Toss wings in remaining sauce. Finish on the grill. Top with sliced green onion and serve with blue cheese. Pro Tip: Oil or spray your grill before grilling the wings or the meat will stick to the grill.

Brent Botts

Bacon Wrapped Water Chestnuts INGREDIENTS • 1 lb sliced bacon, cut in thirds • 2 cans water chestnuts, drained Sauce • ½ c brown sugar • ½ c chili sauce • ½ c mayonnaise

INSTRUCTIONS 1. 2. 3. 4. 5.

Wrap bacon around each chestnut and secure with a toothpick. Bake at 350°F for 45 minutes or until bacon is done. Drain fat. Pour sauce over baked chestnuts. Bake about 15 minutes longer.

It’s a one year membership in the jelly of the month club.

Aunt Ruth

Buffalo Caulilower Dip INGREDIENTS • • • • • • • •

1 large head of caulilower 1 c ranch 1 8-oz pkg of cream cheese (sotened) 1 c shredded cheddar cheese 1 c Frank’s RedHot, original hot sauce Olive oil Salt and pepper Tortilla chips, fritos, or veggies for dipping

INSTRUCTIONS 1. Preheat oven to 400°F. 2. Wash and cut caulilower into bite sized pieces, and place on a baking sheet. 3. Drizzle olive oil on caulilower, and season with salt and pepper (place in oven for about 15-20 minutes, or until tender and golden brown). 4. Combine roasted caulilower, cream cheese, ranch, hot sauce, and about ½ cup of shredded cheese in a large mixing bowl. 5. Once combined, transfer into a baking dish and sprinkle remaining cheese on top. 6. Bake dip at 350°F for about 30 minutes.

Julia Folzenlogen

Bacon Biscuit Puffs INGREDIENTS • 1 (8 oz) can refrigerated biscuits • 2 c (8 oz) grated cheddar or Swiss cheese • ½ c mayonnaise (additional mayonnaise may be needed to reach desired consistency) • 1 small onion, chopped • 1 (3 oz) jar bacon bits • 2 tbsp sugar • ¼-½ tsp garlic salt • 5 drop hot pepper sauce

INSTRUCTIONS 1. Separate each biscuit into 3 pieces. Place on a baking sheet. 2. Combine cheese, mayonnaise, onion, bacon bits, sugar, garlic salt, and hot pepper sauce, mixing well. 3. Place a spoonful of mixture, spreading evenly, on each biscuit round. 4. Bake at 350°F for 10 minutes or until golden. Makes 30. For variety, change ingredients with the season. Replace bacon and onion with 1 cup chopped red bell pepper, 1 bunch of green onions chopped and ½ cup chopped fresh basil or ⅓ cup chopped fresh thyme.

Andy Hemsath

BLT Dip INGREDIENTS • • • • • •

1 c sour cream 1 c mayonnaise Chopped tomatoes 1 lb pepper bacon (chopped, fried crisp) Italian parsley for garnish Wheat thins

INSTRUCTIONS 1. Mix sour cream and mayonnaise together. 2. Layer a dish with mixture and top with tomato, bacon, and parsley. 3. Serve with wheat thins.

Peggy Botts

The Family Secret

Onion Dip

INGREDIENTS • • • • •

2 8-oz pkg of Philadelphia cream cheese 2 tbsp of milk 2 tbsp grated yellow onion Pinch of salt 2 tbsp of Worcestershire sauce

INSTRUCTIONS 1. Combine all ingredients, using a mixer on medium speed until smooth and creamy. May need to add a little more milk. 2. Serve with Grippo’s Barbeque Potato Chips.

Is Rusty still in the Navy?

Barb Wagner

Yogurt Fruit Dip INGREDIENTS • 2 c Greek yogurt, plain • 5 drops (or to taste) lime essential oil (or lime juice) • Local honey (to taste) • Sliced fruit

INSTRUCTIONS 1. Mix all ingredients in a bowl. 2. Serve chilled with sliced fruit.

Angie Botts

Soupsand

Salads

Grandma Moorman’s

Split Pea Soup INGREDIENTS • • • • • • • • •

1 ham hock, ham shank, or ham bone* 1 bag dried peas 1-2 cans chicken stock or brother 1 large onion, chopped 3 carrots, sliced 2 celery stalks, sliced Parsley 1 clove garlic, minced Pepper to taste

*You can get ham bone at a meat counter or butcher shop. Groceries sell ham shank in a package of 2 usually. I only use one and freeze the other.

INSTRUCTIONS 1. Cover ham bone or shank with water (Use just enough to cover. May use broth for this instead). 2. Add dried peas. 3. Cook until it boils and foam forms on top. 4. Use a spoon to skim of foam and discard. 5. Add can of chicken stock and all other ingredients. 6. Cook for about 2 hours until peas are tender and soup thickens. 7. hin if necessary with water or broth.

Peggy Botts

Southwestern

Pumpkin Soup INGREDIENTS • • • • • • • • • •

3 c chicken stock or canned low-salt chicken broth 1 c whipping cream 1 15-oz can pure pumpkin 3 tbsp (packed) dark brown sugar 1 tsp ground cumin ½ tsp chili powder ½ tsp ground coriander ⅛ tsp ground nutmeg ¾ c (packed) grated sharp cheddar cheese Chopped fresh cilantro

INSTRUCTIONS 1. Bring chicken stock and whipping cream to boil in a heavy medium pot. 2. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander, and nutmeg. 3. Reduce heat to medium and simmer until soup thickens slightly and lavors blend, about 15 minutes. 4. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) 5. Ladle soup into bowls. 6. Garnish each serving with cheddar cheese and cilantro.

Andy Hemsath

Healthy Taco Soup INGREDIENTS • • • • • • • • •

1 lb boneless skinless chicken breast 1 onion, diced 2 garlic cloves, minced 14½ oz canned pinto beans, drained 14½ oz canned black beans, drained 14½ oz canned corn, drained 14½ oz canned diced tomatoes with green chilies (not drained) 2 c fat free chicken broth 1¼ oz taco seasoning

INSTRUCTIONS 1. Slow cooker option: add everything to the slow cooker. Cook on low for 4 hours (up to 8 is ine). Remove the chicken and shred or chop. 2. Stove top: Add a touch of olive oil to a large soup pot. 3. Cook the onions for 6-8 minutes until tender. 4. Add the garlic and cook for 1 minute until fragrant. 5. Add the remaining ingredients and bring to a simmer. 6. Cover and cook for 30 minutes. 7. To keep the chicken as tender as possible, I like to remove it ater 12-15 minutes when it is cooked through. hen I shred or chop it and add it back to the soup before serving.

Barb Wagner

After Thanksgiving

Turkey and Rice Soup INGREDIENTS • • • • • • • • • •

2 tbsp olive oil 1 onion, diced 1 garlic clove, minced Salt and pepper to taste 4 c broth from boiled turkey, add fat free turkey broth from store if needed, or turkey bouillon for lavor ⅔ c rice 2 c water 4 carrots, chopped 4 celery stalks, chopped 8 oz turkey meat cooked, shredded

INSTRUCTIONS 1. 2. 3. 4. 5.

Take the carcass of the turkey and cut it up. Put the turkey in a pot and cover with water. Bring to a boil until all the meat is falling of the bones. Save the broth from boiling the turkey and shred all of the turkey meat. In a large pot heat oil over medium heat. Add onion, garlic, salt, and pepper and sauté until onion and garlic soten. Add turkey broth, rice, and water. Bring to a boil, reduce heat to low and simmer covered for 35 minutes. 6. Add carrots and celery. Return to boil, reduce heat to low, and simmer uncovered until vegetables are tender. Stir in cooked turkey and simmer just until heated through. 7. Season soup with salt and pepper to taste. Serves 4.

Save the neck for me, Clark! Bill Wagner

ChickenandSausage

Tortellini Soup

INGREDIENTS • • • • • • • • • •

4 tsp olive oil 1 pkg Italian chicken sausage links 5 cloves garlic, minced ½ c white wine (optional) 3 14-oz cans low-fat, low sodium chicken broth 18 oz refrigerated cheese tortellini 6 oz baby spinach leaves 1 can (15 oz) diced tomatoes 1 tbsp unsalted butter Shredded Parmesan cheese for garnish (optional)

INSTRUCTIONS 1. Heat 1-2 teaspoons of oil in a Dutch oven and sauté chicken sausage until browned (safe internal temperature of 165°F). 2. Remove from the pan and carefully slice into small pieces; set aside. 3. Heat remaining oil in Dutch oven; sauté garlic for 30 seconds. 4. Stir in wine and broth; bring to a boil. 5. Cook for about 2 minutes, then stir in spinach and tomatoes. 6. Cook until spinach wilts, approximately 2 minutes. 7. Return sautéed sausage to the soup; heat throughout. 8. Melt butter into soup. 9. Refrigerate any letovers. Serves 6.

Heather Folzenlogen

Spinach, Pear, and Pomegranate Salad INGREDIENTS • • • • • • • • • • •

⅓ c walnut pieces 3 tbsp cider vinegar 2 tbsp extra-virgin olive oil 1 tbsp honey 1 tsp Dijon mustard ¼ tsp salt ⅛ tsp freshly ground pepper 8 oz baby spinach 2 ripe pears, such as Bartlett, cored and sliced ½ c pomegranate seeds ¼ c crumbled blue cheese

INSTRUCTIONS 1. Preheat an oven to 350°F. 2. Spread the walnuts out on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. 3. Immediately pour onto a plate to cool. Set aside. 4. In a large bowl, whisk together the vinegar, olive oil, honey, mustard, salt, and pepper to make a dressing. 5. Add the spinach, pears, pomegranate seeds, and walnuts to the bowl and toss gently to mix and coat well. 6. Divide the salad among 4 plates or bowls and top each with about 1 tablespoon blue cheese. 7. Serve immediately. Serves 4.

Barb Wagner

Barb’s Macaroni Salad INGREDIENTS • • • • • • • •

1 lb elbow macaroni boiled until tender and cooled 8 oz Cracker Barrel Sharp Cheddar cheese cut into small cubes Green pepper, green onions, celery, and tomatoes diced - as much as you like 3 hard boiled eggs chopped and 1 sliced for garnish Salt, pepper, and celery seed to taste Hellman’s Real mayonnaise to taste Parsley for garnish Paprika for garnish

INSTRUCTIONS 1. Add all ingredients together and add enough mayonnaise so that it does not dry out. 2. Garnish with extra sliced hard boiled egg, parsley, and paprika.

Barb Wagner

Vermicelli Salad INGREDIENTS • • • • • • • •

1 lb vermicelli 2 tbsp olive oil ¼ c parsley ¼ c green onions ¼ c dried basil 1½ c mayonnaise 2 tbsp red wine vinegar ½ tbsp minced garlic

Dressing • 4 tbsp vinegar • 12 tbsp olive oil • 1 tsp salt • 1½ tsp Dijon mustard • 2 tsp shallots • Freshly ground pepper • Salt and pepper to taste

INSTRUCTIONS 1. Cook vermicelli with 2 tablespoons of olive oil and drain. 2. Toss with dressing and add herbs and rest of ingredients. 3. Serve chilled.

Sally Evans

Watermelon, Tomato, and Feta Salad INGREDIENTS • • • • • • • • •

1 baby watermelon (about 3 lb) ½ c fresh mint ¼ c red onion, thinly sliced 12 oz cherry or grape tomatoes, halved 2 tbsp olive oil 2 tbsp fresh lime juice 1 tsp pure honey Kosher salt and black pepper Crumbled feta

INSTRUCTIONS 1. Remove the rind from watermelon and cut lesh into 1½-inch-thick triangles; arrange on a platter. 2. Top with fresh mint, red onion, cherry, or grape tomatoes. 3. Combine olive oil, fresh lime juice, pure honey, kosher salt, and black pepper in a bowl. 4. Spoon over watermelon; top with crumbled feta.

Barb Wagner

Andy’s Thai Noodle Salad INGREDIENTS • • • • • • • • • • • • •

12 oz of linguine 4 tbsp oriental sesame oil 8 green onions, chopped 5 garlic cloves, minced 1 tbsp minced peeled fresh ginger ¼ c honey ¼ c creamy peanut butter ¼ c soy sauce 3 tbsp unseasoned rice vinegar 2 tbsp chili-garlic sauce (Sriracha is best) 2 c bean sprouts 1 c shredded carrots Chopped cilantro and peanuts for garnish

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Cook pasta in a large pot of boiling water until tender but irm to bite (al dente). Drain and transfer pasta to a large bowl. Add 3 tablespoons of sesame oil and toss to coat. Heat remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add 6 green onions, garlic, and ginger and sauté until onions soten, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce and whisk to blend. Simmer the sauce for 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots and mix well. Transfer to a platter and sprinkle with remaining green onion, cilantro, and peanuts.

Can I reill your eggnog for you? Get you something to eat? Drive you out to the middle of nowhere and leave you for dead? Andy Hemsath

German Potato Salad INGREDIENTS • 1 lb bacon, fried crisp and crumbled (reserve bacon grease) • 3 lbs red potatoes • ½ c sliced green onion • ½ c celery, inely chopped • 3 hard boiled eggs • 1 tbsp celery seed

Dressing • 4 tbsp bacon drippings • 1 c sugar • 1 c white vinegar (do not use Heinz) • 1 tbsp lour • Salt and pepper to taste

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.

Cook potatoes with skins. Chill and peel skins of. Slice potatoes into a large bowl. Add celery, green onion, salt, pepper, and celery seed. Chop one of the eggs and add to the potatoes. Add some of the bacon to the potatoes. Mix sugar and vinegar in a shaker jar until well mixed. Reheat the grease of the bacon and stir in the lour until dissolved and makes a paste. Add the sugar/vinegar mixture and salt and pepper. Bring to a slow boil, stirring constantly. Reduce the heat and simmer for a few minutes. Pour some of the sauce over the potato mixture and stir gently. Add as much dressing as you like. As it sits the potatoes will absorb the dressing and you may need to add some more later. When ready to serve, gently stir again and top with remaining bacon and egg slices. Garnish with a sprig of parsley. Serve at room temperature.

Barb Wagner

Hot Slaw INGREDIENTS • 1 head cabbage • ½ lb bacon • Sugar and white vinegar in equal parts, approximately ½-¾ cup (do not use Heinz) • 1-2 tsp celery seed • Salt and pepper to taste INSTRUCTIONS 1. 2. 3. 4. 5. 6.

Barb Wagner

Grate cabbage inely. Dice bacon, fry until crisp. Remove bacon and keep drippings. Just before serving, add sugar and vinegar, stir to dissolve. Season cabbage with celery seed, salt, and pepper. Pour sauce over cabbage and serve immediately.

101

Lawry’s Spinning Salad INGREDIENTS Dressing • 3 tbsp cider vinegar • 3 tbsp water • 2 tbsp applesauce • 2 tsp Worcestershire sauce • 1½ tsp dry sherry • 1½ tsp Lawry’s Seasoned Salt • 1 tsp granulated sugar • ½ tsp paprika • ¼ tsp garlic powder • 2 drops Tabasco • ½ c vegetable oil

Salad • 8 oz romaine lettuce, cut into bite-size pieces • 2 oz baby spinach • 2 oz iceberg lettuce, cut into bite-size pieces • 4 oz steamed beets, julienned • 4 oz hard-boiled eggs, chopped • 4 oz sourdough croutons • 4 oz dressing • 8 cherry tomatoes • Lawry’s Seasoned Pepper, to taste

INSTRUCTIONS 1. Make the dressing: In a blender, combine all the salad dressing ingredients except the oil on high until combined. With the motor running on high, slowly add the oil in a thin stream; blend until emulsiied. Refrigerate until serving. 2. Place salad greens in a large salad bowl. 3. Arrange beets over greens; sprinkle with chopped eggs and top with croutons. 4. Fill a very large shallow bowl with crushed ice, making a depression in the center. 5. Place salad bowl with ingredients on top of ice, settling it in the depression. 6. While spinning the bowl, drizzle the dressing over the salad greens. Toss to combine completely. 7. Divide between four plates, and garnish each plate with two cherry tomatoes. 8. Serve with Lawry’s Seasoned Pepper.

102

Barb Wagner

Bobby Flay’s

Cole Slaw INGREDIENTS • • • • • • • • • •

1 head green cabbage, inely shredded 2 large carrots, inely shredded ¾ c best-quality mayonnaise 2 tbsp sour cream 2 tbsp grated Spanish onion 2 tbsp sugar, or to taste 2 tbsp white vinegar 1 tbsp dry mustard 2 tsp celery salt Salt and freshly ground pepper

INSTRUCTIONS 1. Combine the shredded cabbage and carrots in a large bowl. 2. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. 3. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Barb Wagner

105

Hot Chicken Salad INGREDIENTS • • • • • • • • • • • • •

3 c diced cooked chicken 2 c sliced celery ½ c slivered almonds toasted ½ c sliced water chestnuts ¼ c chopped pimento 1 c mayonnaise ½ c sour cream 3 tbsp lemon juice 2 tbsp grated onion ½ tsp salt ½ tsp pepper 1 c Chinese noodles or French’s Original Crispy fried onions ½ c grated cheddar cheese

INSTRUCTIONS 1. Mix chicken, celery, almonds, water chestnuts, and pimento. 2. In a separate bowl, blend mayonnaise, sour cream, lemon juice, onion, salt, and pepper. 3. Mix with chicken mixture and adjust seasonings to preference. 4. Pour into a buttered 2 quart casserole; top with noodles and cheese. 5. Bake at 350°F for 30 minutes.

106

Roseanne and Bob

Sauces and Dressings

Pesto INGREDIENTS • • • • • • •

2 c packed fresh basil leaves ¼ c toasted pine nuts 3 garlic cloves ½ tsp salt ¼ tsp ground black pepper About ⅔ c extra-virgin olive oil ½ grated Parmesan cheese

INSTRUCTIONS 1. In a blender or food processor, pulse the basil, pine nuts, garlic, salt, and pepper until inely chopped. 2. With the blender still running, gradually add enough oil to form a smooth and thick consistency. 3. Transfer the pesto to a bowl and stir in the cheese. 4. Season with more salt and pepper to taste.

110

Michelle Hemsath

Mustard Sauce INGREDIENTS • • • • • •

½ c dry mustard ½ c white vinegar 2 eggs ⅔ c sugar Dash salt ¾-1 c mayonnaise

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9.

Mix together dry mustard and white vinegar. Let stand several hours or overnight. In a double boiler, beat eggs, sugar, salt, and mustard mixture together. Stir constantly until mixture thickens and coats spoon. Cool. Mix with mayonnaise. Use meatballs or sliced sausage. Bake approximately 15 minutes at 350°F. Serve warm with sauce. (For meatballs, baked smoked sausages, eggs rolls, etc.)

Peggy Botts

113

Maisonette Sauce INGREDIENTS • • • • •

3 tbsp butter 2 large shallots inely chopped 1 tbsp tomato paste 2 c beef stock or canned beef broth 1½ c dry white wine

INSTRUCTIONS 1. 2. 3. 4. 5.

114

Andy Hemsath

Heather’s Famous Ranch INGREDIENTS • 1 c Hellman’s Real mayonnaise • 1 c buttermilk (Heather’s secret: 1½ c buttermilk instead) • 1 packet of Hidden Valley buttermilk ranch seasoning

INSTRUCTIONS 1. Mix together ingredients and chill.

Oh, he's just yakkin' on a bone.

Heather Folzenlogen

117

Horsey Sauce INGREDIENTS • Hellman’s Real mayonnaise • Sour cream • Brucken Hot horseradish

INSTRUCTIONS 1. Mix equal parts mayo and sour cream together. 2. Add horseradish as preferred.

118

Andy Folzenlogen

Copy Cat

Raising Cane’s Sauce INGREDIENTS • • • • • •

1 c mayonnaise (I prefer Hellman’s or Dukes) ½ c Heinz ketchup 1 tbsp Worcestershire sauce plus 1 teaspoon 1 tsp garlic powder ¼ tsp salt 1 tsp black pepper, fresh ground is best

INSTRUCTIONS 1. In a small bowl combine all ingredients and mix until well blended. 2. Store in an air-tight container for a few hours before serving. 3. Will stay good in a container for up to 2 weeks. Yields: 1½ cups

Heather Folzenlogen

121

Vegetables and Side dishes

Caesar Green Beans INGREDIENTS • • • • • • • • • •

2 (15 oz) cans green beans, drained 1 tbsp chopped onion 1 clove garlic, minced ¼ tsp salt ⅛ tsp black pepper 2 tbsp vegetable oil or bacon grease 3 tbsp butter, melted 1 tbsp vinegar ¼ c dry bread crumbs ¼ c (1 oz) freshly grated Parmesan cheese

INSTRUCTIONS 1. Combine beans, onion, garlic, salt, black pepper, oil, or bacon grease, butter and vinegar, mixing well. 2. Add bread crumbs and Parmesan cheese, tossing to mix. 3. Spread mixture in buttered 2-quart casserole. 4. Bake at 350°F for 40 minutes. Serves 6.

124

Andy Hemsath

Soused Mushrooms INGREDIENTS • • • • • • • • •

Barb Wagner

4 lbs fresh white whole mushrooms 1 lb butter 1 bottle red wine 1½ tbsp Worcestershire sauce 1 tsp ine herbs 1 tsp ground pepper 1 tsp garlic powder 4 beef and 4 chicken bullion cubes 2 c boiling water

INSTRUCTIONS 1. 2. 3. 4. 5.

Combine all ingredients except salt. Bring to slow boil on medium heat. Reduce to simmer. Cook 5-6 hours covered. Remove the lid and cook 3-5 hours longer or until the liquid barely covers. 6. Add salt as needed. May be frozen.

127

Peggy’s

Famous Green Beans INGREDIENTS • Allen’s Italian Cut Green Beans, plain and seasoned southern style - mix, or just seasoned (may also use fresh green beans) • Ham hock or cottage butt • Garlic • Onion • Lemon Pepper

INSTRUCTIONS 1. 2. 3. 4. 5.

128

Drain or not. Put in a pot with water. Add ham hock or cottage butt. Onion, garlic, and lemon pepper are optional. Cook for about 3 hours, Crock Pot is best.

Peggy Botts

Green Beans with

Bacon and Shallots

INGREDIENTS • • • •

2½ lbs green beans, trimmed, cut into 2-inch pieces 8 bacon slices, thinly sliced crosswise 3 tbsp butter ⅔ cup inely chopped shallots (about 4 large)

INSTRUCTIONS 1. Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes and drain. 2. Rinse under cold water and drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in a resealable plastic bag and refrigerate.) 3. Cook bacon in a heavy large skillet over medium heat until crisp. 4. Transfer to paper towels and drain. 5. Discard all but 3 tablespoons bacon fat in the skillet. 6. Add butter to the skillet and melt over medium heat. 7. Add shallots and sauté until tender and golden, about 4 minutes. 8. Add beans and sauté until heated through, about 6 minutes. 9. Add bacon to skillet and toss to blend. 10. Season to taste with salt and pepper. 11. Transfer to bowl and serve.

It's not going in our yard, Russ. It's going in our living room.

Andy Hemsath

131

Red Cabbage INGREDIENTS • • • • • • • • • • •

Small or medium head of red cabbage, chopped 1 medium onion, chopped 2 tbsp butter ⅓ c white vinegar (do not use Heinz) ¼ c sugar Salt to taste ¼ tsp pepper 2 cloves garlic, minced 2 bay leaves 1 tbsp cornstarch ¼ c water

INSTRUCTIONS 1. 2. 3. 4. 5. 6.

132

Sauté onion in butter. Add all ingredients but cornstarch and bring to a boil. Cook and cover over low heat for one hour or until tender. Add more water if necessary. To thicken, if necessary, mix cornstarch and hot water. Add and stir.

Barb Wagner

Spicy Southern Hot Corn INGREDIENTS • 3½ c corn (fresh, canned, or frozen) • ½ large red bell pepper diced • 2 fresh jalapeño peppers diced (seeds/veins removed) • 3-4 tbsp diced pickled jalapeño peppers plus extra to taste • 2½ tbsp butter • 4 oz cream cheese • ¼ tsp paprika (regular, not smoked) • 1 c freshly grated sharp cheddar cheese • Salt and pepper to taste

Extras • Hot sauce • Extra cheese for topping • Extra jalapeños for a iery kick! • Spicy green salsa see note below • Cilantro or parsley for topping

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Tori Hemsath

Preheat the oven to 350°F. haw corn if using frozen. Chop all your veggies and set aside. For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soten. In a medium saucepan, combine butter and cream cheese. Stir oten until smooth and creamy. Add your corn, bell pepper, jalapeño pepper, and pickled jalapeños. Season with paprika, salt, and pepper to taste. Stir in ½-¾ cup of cheddar cheese and stir until fully melted. Pour into a casserole dish and top with remaining cheddar. Bake for 15-20 minutes or until hot and bubbly!

135

Mashed Potato Casserole INGREDIENTS • • • • • • • • • • • • •

3 lbs russet potatoes, peeled and cut into cubes ½ tbsp salt 5 garlic cubes 1 pkg (8 oz) cream cheese, sotened and cubed 1 c sour cream ½ c milk, warmed ½ stick (4 tbsp) butter sotened 1 tsp seasoned salt Pepper, to taste ¼ c panko breadcrumbs ¼ c Parmesan cheese, grated ¼ tsp paprika 1 tsp butter, melted

INSTRUCTIONS 1. Add the potatoes to a large pot of water. 2. Add the salt and garlic cloves. 3. Bring to a boil, then reduce heat to a simmer until the potatoes are fork tender, about 20 minutes. 4. Drain then pour potatoes into a large bowl. 5. Mash the potatoes and garlic with a masher. 6. Preheat the oven to 350°F. 7. Add the cream cheese, sour cream, milk, and butter to the potatoes and mash until smooth. 8. Stir in the seasoned salt and pepper to taste. 9. Pour into a greased 9x13 baking dish and smooth evenly on top. 10. In a small bowl, stir together the panko, Parmesan, and paprika. 11. Drizzle with the melted butter and toss to coat. Sprinkle over the potato mixture. 12. Bake until the potatoes are heated through and the topping is golden brown, about 30 minutes.

136

Michelle Hemsath

Ruth’s Chris

Au Gratin Potatoes INGREDIENTS • • • • • • • • • •

3-4 medium russet potatoes, peeled 1 c heavy cream ½ c milk 1½ tbsp lour 1 large clove garlic, presses ½ tsp salt ⅛ tsp pepper 1 tbsp butter, sotened 1½ c grated cheddar cheese 1 tsp inely chopped parsley

INSTRUCTIONS 1. Preheat the oven to 400°F. 2. Cut potatoes into ¼ inch slices, then quarter each of those slices. 3. Beat together the cream, milk, lour, garlic, salt, and pepper by hand until well combined. 4. Coat the inside of a large baking dish with sotened butter. 5. Arrange ¼ of the potatoes on the bottom of the dish. 6. Pour some of the cream mixture over the potatoes. 7. Repeat this layering step three more times. 8. Cover the potatoes and bake for 20 minutes. 9. Uncover and bake for another 40 minutes or until the potatoes start to brown on top.

Heather Folzenlogen

139

Whipped Chipotle

Sweet Potatoes INGREDIENTS • • • •

5½ lb sweet potatoes, scrubbed 1 tbsp minced chipotle chiles in adobo, mashed to a paste (1½-2 chiles) 3 tbsp unsalted butter, cut into tbsp pieces and sotened 1 tsp salt

INSTRUCTIONS 1. Put the oven rack in the middle position and preheat the oven to 450°F. 2. Line a baking sheet with foil and butter a 2-quart shallow glass or ceramic baking dish. 3. Prick each potato several times with a fork, then bake on baking sheet until very sot, 1-1½ hours. 4. Remove potatoes from the oven and reduce oven temperature to 350°F. 5. When cool enough to handle, halve potatoes and scoop lesh into a bowl. 6. Beat potatoes, chile paste (to taste), butter, and salt with an electric mixer at medium speed just until smooth, then spread in a baking dish. 7. Baked whipped potatoes until hot, 20-25 minutes. Whipped potatoes can be prepared and spread in a baking dish (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking. Makes 8 to 10 servings.

140

Andy Hemsath

Larry’s

Cheesy Boursin Potatoes INGREDIENTS • • • • • •

1 tbsp butter 2 c whipping cream 5 oz Boursin cheese 3 lb medium red potatoes, thinly sliced 1 tsp salt 1 tsp freshly ground pepper

INSTRUCTIONS 1. Coat the bottom and sides of a 9x13 inch baking dish with butter. 2. Heat the whipping cream and cheese in a saucepan over medium heat until blended, stirring frequently. 3. Remove from heat. 4. Layer the potatoes, salt, pepper, and cheese sauce ½ at a time in the dish, arranging slices so they slightly overlap. 5. Bake covered at 400°F for 30 minutes; remove the cover and bake for 30 minutes longer.

Andy Folzenlogen

143

Potato Pancakes INGREDIENTS • • • • • • • •

6 medium baking potatoes, grated 1 small onion, grated 2 eggs, beaten ¼ c lour ½ tsp baking powder 1 tsp salt ¼ tsp pepper Dash nutmeg

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7.

144

Mix grated potatoes and onion. Let stand for 10 minutes and drain. Divide mixture into 12 equal portions; squeeze out remaining liquid. Shape into patties. Fry in 1 inch of hot oil. Drain on a towel. Can make ahead and reheat on a cookie tray at 400°F.

Aunt Jeanne

Jiwitmh abo’twisst fromGoetta Hose INSTRUCTIONS

INGREDIENTS • • • • • • •

• • • • • • • • • •

2½ c pinhead oats 4 c beef broth 4 c water 4 tsp sea salt 3 bay leaves 1 lb ground beef 1 lb ground pork (you can use pork sausage as well; the full pound or half and half) 1 large yellow onion, inely chopped 5 cloves garlic, minced (or ½ tsp garlic powder) 1 tsp ground ginger 1 tsp ground nutmeg 1½ tsp dried marjoram ½ tsp ground black pepper ½ tsp sage ½ tsp ground white pepper ½ tsp ground coriander ¼ tsp ground cloves

1. Put broth, oats, water, salt, bay leaves, and marjoram in a large pot. Bring to a boil then reduce heat to low, cover, and gently simmer for 1½–2 hours. Stir it occasionally until it’s sot and the liquid is absorbed. Keep the lid closed. 2. Add the meat, onions, garlic, and spices. Return to a boil then reduce to low, cover and cook for another hour, stirring occasionally. If the liquid has not all been absorbed, remove the lid, and continue to cook uncovered, stirring occasionally until the mixture has thickened. Let cool for an hour. 3. Pour and press the mixture into 2 (9x5) greased loaf pans and let cool completely (you can also use parchment paper to line them). Cover with plastic wrap and refrigerate them overnight. 4. Cut into ½ inch slices and fry them in some bacon fat or oil of choice.

Surprised, Eddie? If I woke up tomorrow with my head sewn to the carpet I wouldn't be more surprised than I am right now.

Christian Botts

147

Roquefort Noodles INGREDIENTS • • • • • • •

1 (12 oz) pkg of wide egg noodles 1 tbsp jarred chicken soup base ½ tsp olive oil ½ c butter 6-8 green onions sliced 4-6 oz Roquefort or other crumbled blue cheese 1 (8 oz) container sour cream

INSTRUCTIONS 1. Prepare noodles according to package directions, adding chicken soup base and oil to water. 2. Meanwhile, heat butter in a large heavy skillet over medium heat. 3. Add onions and sauté 5-7 minutes or until tender. 4. Reduce heat to medium-low and stir in Roquefort cheese, stirring constantly until cheese is melted. 5. Remove from heat and stir in sour cream until blended and smooth. 6. Toss together Roquefort cheese sauce and hot cooked noodles. 7. Add pepper to taste.

148

Andy Folzenlogen

Wil ie’s Not So Simple INGREDIENTS • • • • • • • • • • • • • • • • •

Coarse salt (kosher or sea) 2 c (about 8 oz) elbow macaroni 1 tsp vegetable oil 2 ears sweet corn, shucked 1 medium red onion, peeled and quartered 4 tbsp (½ stick) unsalted butter, melted, plus 2 tbsp butter Freshly ground black pepper 6-8 New Mexican green chiles or Anaheim or California peppers, or 2-4 poblano peppers 1 yellow bell pepper 1 red bell pepper 2 cloves garlic, minced 1 shallot, minced 3 tbsp lour 2 c half-and-half, light cream, or milk 2 tbsp Dijon mustard 2 c (about 8 oz) grated smoked cheese, preferably smoked Cheddar ¼-½ cup dried bread crumbs You will also need a cast iron skillet or aluminum foil roasting pan brushed with oil; 2 cups of wood chips or chunks (optional - preferably hickory or oak); soaked for 1 hour or longer then drained

INSTRUCTIONS 1. Bring 8 quarts of lightly salted water to a rapid boil in a large pot over high heat. 2. Add macaroni and cook for about 7-8 minutes. 3. Drain the macaroni in a large colander, rinse with cold water until cool; spray macaroni with oil to prevent sticking. 4. Set up the grill for direct grilling and preheat to high. 5. When ready to cook, lightly brush the corn and onion with half of the melted butter and season with salt. Arrange the corn and onion on the hot grated and grill until nicely browned, 2-3 minutes per side (8-12 minutes for corn, and 3-4 minutes per side (9-12 minutes in all) for the onion, turning with tongs as needed. 150

Macaroni and Cheese 6. Add the peppers to the hot grate and grill until the skins are charred, 3-5 minutes per side (6-10 minutes for Mexican chiles, or 3-5 minutes per side (12-20 minutes in all) for the poblano peppers, and 4-6 minutes to 24 minutes in all) for the bell peppers. 7. Transfer the corn and onion to a cutting board and let cool. 8. Transfer the grilled chiles and bell peppers to a baking dish and cover with plastic wrap. 9. Let the peppers cool to room temperature, about 20 minutes (the steam trapped by the plastic wrap helps loosen the skin from the peppers) 10. Remove the skin of the cooled peppers, then core and seed them. 11. Cut the corn kernels of the cobs using lengthwise strokes of a chef â&#x20AC;&#x2122;s knife, 12. hinly slice the onion. 13. Quarter the chiles and peppers into Âź inch and dice. 14. he recipe can be prepared to this stage up to 2 days ahead. 15. Melt the 2 tablespoons butter in a large saucepan over medium heat. 16. Add the garlic and shallot and cook until brown, 2-3 minutes. 17. Stir in the corn kernels, grilled onion, chiles, and bell peppers. 18. Stir in the lour. 19. Stir in the half-and-half and increase the heat to high. 20. Let the mixture boil for 3 minutes, stir to thicken. 21. Remove the pan from the heat and stir in the mustard and cooked macaroni, followed by the cheese, salt, and pepper to taste; the mixture should be highly seasoned. 22. Spoon the macaroni and cheese in the cast iron skillet or oiled aluminum foil pan. 23. Sprinkle the top of the macaroni with the bread crumbs and drizzle the remainder of the melted butter over the bread crumbs. 24. he recipe can be prepared to this stage up to 24 hours in advance. 25. Set up the grill for indirect grilling and preheat to medium-high. If using a gas grill, place all of the wood chips in a box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks, if desired on the coals. 26. When ready to cook, place the macaroni and cheese in the center of the hot grate, away from the heat. 27. Cook the macaroni and cheese until the sauce is bubbly and the top is crusty and brown, 40 minutes to an hour.

Bill Wagner

151

Noodle Kugel INGREDIENTS • • • • • • • • •

152

½ lb medium noodles cooked 3 eggs separated (keep whites and yolks) ½ c melted butter 1 tbsp sugar 16 oz creamed cottage cheese 1 c sour cream ½ c corn lakes crushed 1 tsp salt 1 bunch green onions sliced

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7.

Preheat the oven to 375°F. Beat egg yolks and add butter and sugar. Fold in sour cream and cottage cheese. Add noodles to the mixture. Beat egg whites until foamy, fold into mixture. Stir in green onions. Put in a greased baking dish and top with crushed corn lakes, dot with butter. 8. Put in the oven and bake for 45 minutes.

Barb Wagner

Baked Macaroni and Cheese INGREDIENTS • • • • • • • • •

1 lb of macaroni noodles 2 c milk ¾ c butter, divided 1 lb Velveeta cheese 1 c Parmesan cheese, grated 2 tsp dry mustard 8-10 slices of white bread, cubed Salt and pepper to taste Paprika, to garnish (optional)

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9.

Heather Folzenlogen

In a large pot of boiling salted water cook the pasta to al dente and drain. Return to the pot and melt in 4 tbsp of butter and add the milk. Toss to coat. Add the cheeses and dry mustard. Season with salt and pepper. Put the macaroni into a 2-quart casserole dish. Melt ½ cup of butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes at 350°F. Remove from the oven and rest for ive minutes before serving.

155

Botts Family Stufing INGREDIENTS • 3 loaves of buttercrust white bread, put out 2 days before to stale and then cut into cubes • 1 lb pork sausage with sage • 1 large onion diced • Celery diced, 6 stalks • 1 lb butter • 1 large can of Landes and Brown turkey broth or Brinkman’s • Salt, pepper, sage to taste

INSTRUCTIONS 1. 2. 3. 4.

156

Brown sausage. Sauté onions and celery with sausage. Mix everything together and add water as needed to make dressing moist. Stuf in turkey and put additional dressing in a bowl to bake on side.

Grandma Botts

The

Main Course

Cashew Chicken INGREDIENTS • 4-5 boneless, skinless chicken breasts, cut into 1½ inch pieces • ¼ c cornstarch or arrowroot powder (a little more depending on how many breasts you’re cooking) • 2½ tbsp coconut oil • ½ c coconut aminos or soy sauce • ¼ c rice wine vinegar • ¼ c tomato paste • 2½ tbsp honey • 3 garlic cloves, minced • 3 tsp grated fresh ginger or ginger paste • 1 tsp red pepper lakes (add more if you want more of a kick) • 1½ c raw cashews • 3-4 medium sized carrots, sliced into ¼ inch coins • 1-2 green bell peppers, chopped • ½ tsp freshly ground black pepper • ¾ c chopped green onions INSTRUCTIONS 1. Combine chicken pieces and arrowroot/cornstarch powder in a bowl and mix until the chicken is well coated. 2. Melt the coconut oil in a large skillet on medium heat. Add chicken and cook until browned. 3. In a separate bowl, mix coconut aminos/soy sauce, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper lakes. Whisk together until mixed well. Pour sauce over chicken and stir in carrots, peppers, and cashews until well combined. Turn heat down to medium-low. Cook and stir until chicken is cooked through, carrots are cooked, and the sauce has thickened. Stir in black pepper and green onions. 4. Remove skillet from heat. Garnish with extra chopped green onions if you want. Goes well with rice.

160

Christian Botts

Nacho Chicken INGREDIENTS • • • • •

2 tbsp mayonnaise ¼ tsp salt ¼ tsp dried Italian seasoning 2 skinned and boned chicken breast halves ¾ c crushed nacho cheese-lavored tortilla chips (about 30; I used Nacho Cheese Doritos) • 1 tbsp butter or margarine melted

INSTRUCTIONS 1. 2. 3. 4. 5.

Combine the irst three ingredients; spread on both sides of chicken. Dredge chicken in crushed chips. Place chicken on a lightly greased baking sheet. Drizzle with butter. Bake at 350°F for 20-25 minutes until chicken is done.

hat’s a honey of a tree, Clark.

Tori Hemsath

163

Easy Healthy Chicken Piccata INGREDIENTS • • • • • • • • • • • •

4 chicken breasts ½ c lour 3 tbsp extra virgin olive oil ½ c onion, chopped 8 cloves garlic, minced 2 tbsp freshly squeezed lemon juice (about 1 large lemon) 1 lemon, thinly sliced ½ c regular chicken broth 1 tbsp capers, drained 1 tbsp salted butter Kosher salt and freshly ground black pepper, to taste Freshly chopped parsley (optional)

INSTRUCTIONS 1. Place chicken breasts on a cutting board and cover with plastic wrap. 2. Pound to even thickness. Use paper towels to dab of excess moisture from chicken. 3. Sprinkle each piece of chicken with a thin layer of kosher salt and freshly ground black pepper on both sides. 4. Place lour in a shallow dish. Coat each piece of chicken in lour, shaking of excess. 5. In an extra large skillet, heat 2 tablespoons olive oil over medium high heat until oil is hot. 6. Add chicken to skillet (cook in batches if needed, to avoid overcrowding.) 7. Cook for 2-3 minutes of each side or until no longer pink in center; don’t overcook. Use tongs to transfer chicken to a separate plate; keep warm. 8. Without cleaning the skillet out, add 1 tablespoon olive oil to the same skillet over medium high heat. 9. When oil is hot, add onion and garlic, stirring 1-2 min until fragrant. 10. Add lemon juice and lemon slices, scraping pan if needed to loosen any browned bits. 11. Cook until lemon slices are nicely browned. 12. Add broth, capers and butter, stirring just until butter melts. 13. Pour lemon mixture over chicken and serve. 14. Garnish with freshly chopped parsley, if desired.

164

Barb Wagner

Chicken A La King INGREDIENTS • • • • • • • • • •

1½ cups of loose-pack frozen mixed vegetables 1 c water 1 tbsp instant chicken bouillon granules 1 tbsp white wine or Worcestershire sauce ½ tsp dried basil, crushed ⅛ tsp pepper 2 c milk ½ c lour 2 c cooked chicken 4 frozen puf pastry shells, baked according to package

INSTRUCTIONS 1. In a large saucepan, combine the frozen vegetables, water, bouillon granules, Worcestershire sauce or wine, basil, and pepper. 2. Bring mixture to boiling, reduce heat. 3. Cover and simmer for 5 minutes. 4. Combine milk and lour and stir into vegetable mixture. 5. Cook and stir until thickened and bubbly. 6. Cook and stir one minute more. 7. Stir in chicken and heat through. 8. Serve the chicken mixture in the puf pastry shells.

Peggy Botts

167

BBQ Chicken Surprise INGREDIENTS • • • • • •

1 bag of frozen hash browns 8 oz of chopped mushrooms (optional) 1 c of green onions (optional) 1 lb grilled chicken breast 8 oz cheddar or Tex-Mex cheese 1 bottle BBQ sauce

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

168

Preheat the oven to 400°F. Sauté mushrooms and onions in a full size skillet with a small amount of oil. Add the hash browns and more oil. Cook until crisp and form into a round cake shape. Transfer into a round casserole dish. Slice the chicken breast and lay on top of the hash browns. Pour BBQ sauce to taste over the chicken and hash browns. Top with cheese. Baked uncovered until the cheese is melted and bubbly. Slice and serve.

Andy Hemsath

Pollo Fundido INGREDIENTS Filling • 1 medium red onion • 1 red pepper • 1 green pepper • 2 lbs boneless chicken breast • ¼ tsp ground cumin • ¼ tsp chili seasoning mix • Garlic, salt, pepper hot sauce (to taste) • 12 small lour tortillas • 2 c vegetable oil

Sauce • ½ 8-oz pkg cream cheese • ½ c sour cream • 1 jalapeño • ¼ c half-and-half • 1 tsp chopped garlic • 1 c grated Monterey jack and cheddar cheese blend

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9.

Dice peppers, onion, and the chicken. Add seasonings. Cook in a saucepan until vegetables are sot and the chicken is fully cooked. Remove from heat. If you have a deep fryer start to heat it up. If you don’t, use a big pot and heat the 2 cups of vegetable oil. Fill the tortillas with the chicken mixture and roll. Place the illed tortillas in the deep fryer until crispy and brown. When done, place on a paper towel to soak up some of the grease and serve. Flour tortillas are easier to work with when they are warm. You might want to use toothpicks to keep the tortillas closed in the deep fryer.

Barb Wagner

171

Mama’s Meal Train

Chicken and Potato Dinner INGREDIENTS • • • • • • • • •

2 tbsp olive oil 8 bone in, skin on chicken thighs 1 lb baby potatoes (cleaned, cut in ½ or ¼) 1 red onion (peeled & roughly chopped) 2 cloves garlic (minced) 2 tsp dried oregano 2 tsp fresh thyme (inely chopped) ½ tsp paprika Salt & pepper (to taste)

INSTRUCTIONS 1. 2. 3. 4. 5.

172

Preheat the oven to 425°F. Lightly oil a baking pan. Toss all ingredients together in a bowl and spread them out. Roast in the oven for 45 minutes or until chicken is cooked through. Garnish with fresh thyme if desired.

Angie Botts

Sour Cream

Chicken Enchiladas

INGREDIENTS • 4 chicken breasts cooked and chopped (I seasoned with Montreal Chicken blend) • 1 can Cream of Chicken soup • 3 oz cream cheese • 1½ c sour cream • 1 c salsa • 1 tsp chili powder • 1 tsp taco seasoning • 1 can green chili peppers dices • 1 c cheddar cheese • 8-10 lour or corn tortillas (6 inch) • 2 plum tomatoes chopped • 4 green onions chopped • Chopped cilantro INSTRUCTIONS 1. Mix soup, cream cheese, sour cream, salsa, chili powder, and green chilies in a medium bowl. 2. In a large bowl combine chicken, cheese, and 1 cup of the cheese and salsa mixture. 3. Spread about 3 tablespoons onto tortillas, roll and place seam side down in a sprayed 9x11 baking dish. 4. Pour remaining salsa mixture over illed tortillas. 5. Cover with foil and bake at 350°F for 45 minutes or until hot and bubbling. 6. Top with a little more cheese, tomatoes, green onion and cilantro and sour cream if you wish. 7. A cold Corona with lime to wash it all down!

I don’t know if I ought to go sailing down no hill with nothing between the ground and my brain but a piece of government plastic. Christian Botts

175

Buffalo Chicken Chili INGREDIENTS • • • • • • • • • • •

1½ lbs boneless skinless chicken thighs (or breasts), trimmed of excess fat 2 (14½ oz can) great northern beans, drained and rinsed 1 (14½ oz can) ire roasted tomatoes with juice 2 c chicken broth ¼-½ c bufalo wing sauce start with ¼ cup and add more at end if needed ½ tsp onion powder ½ tsp garlic powder ¼ tsp salt 8 oz cream cheese Blue cheese crumbles optional Celery slices optional

INSTRUCTIONS 1. Combine the chicken, beans, tomatoes with their juice, broth, ¼ cup bufalo wing sauce, onion powder, garlic powder, and salt in the slow cooker. 2. Cover and cook on low for 6 hours. 3. Cut the cream cheese into small cubes and stir into the slow cooker. 4. Remove the chicken to a cutting board and shred with two forks. Return chicken to the slow cooker. 5. When the cream cheese is melted, ladle into bowls and serve. Top with blue cheese crumbles and serve with celery slices if desired.

176

Barb Wagner

Out to Lunch Chili INGREDIENTS • • • • • • • • • • • •

10 lbs coarsely ground beef 2 large onions chopped medium ine 2 tbsp mixed Italian herbs 8 tbsp chili powder 2 tsp cayenne pepper 2 tsp garlic powder 3 tbsp Lawry’s seasoned salt 1 tbsp coarsely ground black pepper 1 tsp salt 5 cans 10¾ oz tomato puree 2 cans 28 oz crushed tomatoes 4 cans 15 oz kidney beans

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7.

Preheat the oven to 500°F. Combine beef and onions and place in the oven for 5 minutes. Remove and stir. Continue the process until meat is browned. Drain fat of and add all ingredients except for beans, cover and bake for 2 hour at 325°F. Add beans and bake 1 additional hour. Serve with sour cream, cheese, chopped green onions, and oyster crackers or corn bread. Have found it is better to add a little more tomato product, maybe another can of tomatoes, or some tomato sauce, otherwise it tends to be a little dry. I also substitute chili beans for kidney beans or do half and half. Freezes very well. Serves 25.

Andy Hemsath

179

Beef Stew INGREDIENTS • • • • • • • • •

180

4 lbs stew meat 2 lbs carrots, cut in 1 inch pieces 4 potatoes, peeled and cut in quarters 8 ribs celery, cut in 1 inch pieces 2 medium onions, cut, but not chopped 2 cans cream of celery soup 2 cans tomato soup 2 cans cream of mushroom soup Salt, pepper, and garlic powder to taste

INSTRUCTIONS 1. 2. 3. 4.

Preheat the oven to 350°F. Add salt, pepper, and garlic powder to taste. Mix all together, bake in a covered dish for 3 hours. Allow to sit covered for 30 minutes before serving.

Barb Wagner

Wil ie’s Prime Rib INGREDIENTS • • • • • • • • • • •

1 7-rib beef rib roast (16-18 lbs), trimmed of fat ½ c chopped garlic ¼ c olive oil ¼ chopped fresh basil ¼ chopped fresh oregano ¼ c chopped fresh parsley ¼ c chopped fresh rosemary 1 tbsp freshly ground black pepper 1 tbsp seasoned salt Cheesecloth for wrapping roast Hickory wood chunks, soaked in water for 1 to 2 hours

INSTRUCTIONS 1. Rub garlic all over roast, pressing it into the meat. 2. In a small bowl, combine oil, basil, oregano, parsley, rosemary, and pepper to form a paste; spread paste all over roast. 3. Sprinkle roast with seasoned salt. 4. Wrap the entire prime rib with one layer of cheesecloth to keep the herbs close to the meat. 5. Place soaked wood chunks directly onto the coals, if using a charcoal grill, or in a smoker box, if using a gas grill. (If you do not have a smoker box, wrap chunks loosely in a heavy in a heavy-duty foil packet. Poke holes in the foil so the smoke can escape and place packet directly on grill bars.) 6. When chunks start smoking, place roast in the center of the cooking grate. 7. Grill roast for 3½ to 4 hours or until internal temperature reaches 135°F. 8. Remove from the grill and let prime rib rest 10 to 15 minutes; meat will continue to cook while resting, increasing an additional 10°F to reach medium rare (145°F). 9. Carefully remove cheesecloth before carving.

Bill Wagner

183

The Best Homemade

Sloppy Joe’s

INGREDIENTS • • • • • • • • • • • • • • • • •

1 tbsp butter 1 tsp olive oil 1 lb ground beef ⅓ green bell pepper, minced ½ large yellow onion, minced 3 cloves garlic, minced 1 tbsp tomato paste ⅔ c ketchup ⅓ c water 1 tbsp brown sugar (or less, if you prefer) 1 tsp yellow mustard ¾ tsp chili powder ½ tsp Worcestershire sauce ½ tsp kosher salt ¼ tsp red pepper lakes, optional ¼ tsp black pepper Dash of hot sauce, optional

INSTRUCTIONS 1. Heat butter and oil in a large skillet over medium/ medium-high heat. 2. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain. 3. Add onion and bell pepper to the same skillet and cook 2-3 minutes, until sot. 4. Add garlic and cook for 30 seconds or so, until fragrant. 5. Add beef back to the skillet and add tomato paste. 6. Stir well. 7. Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper lakes (if using), and black pepper. Stir well to combine. 8. Cook over medium heat for 10-15 minutes, until mixture has thickened to your liking. 9. Remove from heat and serve over toasted buns. Cool the mixture completely, then add to freezer containers and freeze for up to 4 months. haw overnight in the refrigerator and reheat before serving.

184

Barb Wagner

Sauerbraten INGREDIENTS • • • • • • • • • • •

4-5 lb beef round, rump, pot roast 3½ tsp salt 2 c cider vinegar 2 c water 1 large onion, sliced 1 carrot, diced 1 stalk celery, sliced Handful of pickling spices Shortening ¼ c brown sugar 20 or so gingersnaps, crushed (blended with water)

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.

Aunt Jeanne

Place meat in a large bowl. Sprinkle with 3 teaspoon salt. Combine vinegar, water, and spices and pour over meat. Cover and refrigerate 3-4 days. (I put meat in a large plastic Ziploc bag and turn over every day.) Remove meat from marinade and dry. Brown well on both sides in hot shortening. Sprinkle with brown sugar. Strain marinade. Add vegetables to meat, marinate liquid and more vinegar and water. Add a handful of pickling spices tied in cheesecloth. Simmer 3-4 hours or until tender. Remove meat from the pot. Stir in crushed gingersnaps blended with water. Stir until gravy thickens.

187

Emma’s

Mississippi Pot Roast INGREDIENTS • • • • •

Roast (I usually do 2-3 lbs) Au Jus packet of gravy Pack of ranch seasoning 1 stick of butter 6 Pepperoncinis

INSTRUCTIONS 1. Put roast in a crock pot and pour ranch seasoning pack and Au Jus pack on top of roast. 2. Cut of butter into pads and place pads on top of roast. 3. Lay pepperoncinis on top. 4. Cook on low for 8 hours. *Can brown roast before putting in the crock pot for better results but delicious both ways.

188

Emma Folzenlogen

Jimbo’s Backyard Ribs INGREDIENTS • • • • • • •

Vinegar - spray a little on the ribs Worcestershire sauce Onion powder Garlic powder Celery seed Parsley lakes Lawry’s seasoned salt

INSTRUCTIONS 1. 2. 3. 4. 5.

No amounts for any ingredients - just sprinkle some on. Cut rib racks into smaller pieces (maybe 4-5 bones each). Layer ribs in a roaster and spray with vinegar. Sprinkle with seasonings. Bake covered for 3-4 hours in a 275-300°F oven until meat is tender and close to falling of the bone. 6. Brush barbecue sauce and grill briely.

Dad, you taught me everything I know about exterior illumination.

Jim Botts

191

Smoked Prime Rib INGREDIENTS • Colonel De’s Prime Rib Rub (Can ind at Findlay market or Fort homas) • Whole prime rib (boneless or bone-in) • Olive oil

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7.

192

Rub the rib down with olive oil. Season the outside of the prime rib with the Colonel De’s prime rib seasoning. Smoke at 200°F to 220°F until internal temperature is 110°F degrees. Pull of the smoker and slice the prime rib into pieces. Finish on the grill by searing on high heat. If desired sprinkle a little more prime rib rub to inish of. Serve with Andy’s horsey sauce.

Andy Folzenlogen

Botts Family Favorite

Pot Roast

INGREDIENTS • • • • • • • • • • • • • • • •

3-4 lbs Chuck roast 1 can cream of mushroom soup 1 can beef broth 1 c water 1 large onion, chopped, sliced or wedged 2 cloves garlic, minced or ½ tsp garlic salt 2 tbsp chopped parsley ½ tsp dried thyme ½ tsp dried rosemary Salt and pepper to taste ¼ c red wine 2 tbsp Worcestershire sauce 2 bay leaves 4 medium sized potatoes cut into pieces 4 medium sized carrots, sliced into 2 inch pieces 2 medium sized celery stalks, sliced into 2 inch pieces

INSTRUCTIONS 1. 2. 3. 4. 5. 6.

Peggy Botts

Place meat in a small roaster. Mix ingredients (soup through bay leaves) together and pour over meat. Cover and bake at 325°F for 4-5 hours or until meat is for tender. Add cut up potatoes, carrots, and celery during the last 1 hour. Discard bay leaves. Serve sauce as gravy.

195

Southwestern Brunch Casserole INGREDIENTS • 2-3 (4 oz) cans chopped mild green chilies, drained • 4 lour tortillas, cut into ½ inch strips (taco size) • 1 lb turkey sausage, cooked, crumbled, and drained or bulk breakfast sausage • 2 c shredded Monterey Jack cheese • ½ c milk • 8 eggs • ½ tsp salt • ½ tsp pepper • ½ tsp garlic salt • ½ tsp onion salt • ½ tsp ground cumin • 2 large tomatoes, sliced • Paprika to taste • Reduced fat sour cream, optional • Salsa, optional INSTRUCTIONS 1. Assemble the casserole the day before serving in a greased 13x9x2 inch baking dish. 2. Layer ½ of the chilies, ½ tortillas, ½ sausage, and ½ cheese; repeat layers with remaining ingredients. 3. Combine milk, eggs, and seasoning, beating with a fork until well mixed. 4. Pour over layered ingredients. 5. Arrange tomato slices on the casserole and sprinkle paprika. 6. Chill, covered, overnight. 7. Bake uncovered at 350°F for 45-55 minutes or until irm in center and lightly browned around edges. 8. Serve with sour cream and salsa. Serves 12.

196

Sally Evans

Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles

INGREDIENTS • • • • • • • • • • • • •

½ lb ground turkey meat ½ lb ground pork meat, optional ½ cup shredded mozzarella 4 cloves garlic, grated + 2 cloves garlic, minced 1 tsp Italian seasoning ½ tsp red crushed chili pepper lakes, optional 1 crumbled bouillon cube, optional Salt and fresh cracked black pepper, to taste 1 c fresh chopped cilantro (or parsley), divided 3 tbsp butter 4 medium zucchini, spiralized Juice of ½ lemon 1 tbsp hot sauce of your choice (we used Sriracha)

INSTRUCTIONS 1. To make the turkey meatballs: In a large bowl, combine ground turkey and ground pork, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper lakes, chopped cilantro, and black pepper. Mix well with your hands or fork and form medium balls. Arrange the turkey meatballs on a plate and set aside. 2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the turkey meatballs for 8-10 minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove to a clean plate and set aside. 3. In the same skillet melt remaining tablespoon butter; then add lemon juice, hot sauce, minced garlic, and red pepper lakes (if you want). Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a bit. Adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like. 4. Push zucchini on one side of the skillet and add the turkey meatballs back to the pan and reheat for a minute or two. Serve the garlic butter turkey meatballs with lemon zucchini noodles immediately with a lemon slice on the side. Enjoy!

Heather Folzenlogen

199

Larry’s Not on the Gril

Perfect Filets

INGREDIENTS • 1½ sticks of butter • 1 c cracked peppercorns • 4-12 oz prime ilets

INSTRUCTIONS 1. Preheat the oven to 350°F. 2. In a cast iron sauté pan, heat the butter. 3. Place the peppercorns on a plate and press each ilet irmly onto the peppercorns on both sides. 4. Sauté the ilets in butter at high heat for 2 minutes on each side and inish in the oven for about 15-18 minutes until medium rare.

Hey kids, I heard on the news that an airline pilot spotted Santa’s sled on its way in from New York. You serious, Clark?

200

Andy Folzenlogen

New York Strip Steaks with Shallot Cream Sauce

INGREDIENTS • • • • • • •

3 tbsp butter 2 large shallots inely chopped 1 tbsp tomato paste 2 c beef stock or canned beef broth 1½ c dry white wine 6 8-10 oz New York strip steaks trimmed 1 tbsp chopped fresh parsley

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.

Andy Hemsath

Melt 1 tablespoon butter in a heavy medium saucepan over medium-high heat. Add shallots and sauté 2 minutes. Add tomato paste; cook one minute. Stir in stock and wine; boil until reduced to 1 cup, about 16 minutes. Add cream and boil until sauce coats spoon, about 7 minutes. Sprinkle steaks with salt and pepper on both sides. Melt 1 tablespoon butter in each of 2 heavy skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium rare. Transfer to a platter and tent with foil to keep warm. (Do not clean skillets) Add half of the sauce to each skillet. Bring to boil, scraping up any browned bits, Transfer steaks to plates. Pour sauce over steaks and sprinkle with parsley.

203

Swiss Steak INGREDIENTS • • • • • •

2-3 lbs round steak 1 can tomato sauce large 1 can tomato paste medium 1 large green pepper, cut in strips 1 large onion, cut in thick slivers 3 cloves garlic

INSTRUCTIONS 1. Pound steak on both sides, cut into serving size pieces, dredge in lour, salt, and pepper. 2. Brown on both sides in a large skillet or Dutch oven with oil. 3. Set meat aside and sauté onion, green pepper, garlic, salt, and pepper. 4. Place meat back in the skillet with vegetables, mix all the sauces together, and pour over meat. 5. Cook on low heat for approximately 2 hours or until meat is tender.

204

Barb Wagner

Sausage Stuffed Zucchini INGREDIENTS • • • • • • • • • •

3 medium (8-inch) zucchini, end trimmed ½ c inely chopped onion 3 medium garlic cloves, minced ¾ lb lean turkey sweet Italian sausage ½ c shredded Parmesan cheese ½ c shredded mozzarella cheese ½ c tomato- basil marinara sauce 3 tbsp chopped fresh basil Additional cheese to sprinkle on top Salt and pepper

INSTRUCTIONS 1. Preheat the oven to 350°F. 2. Spray a 13x9-inch baking pan with nonstick spray. 3. Use a small spoon to scrape out the insides of each zucchini half - the pulp. Don’t scrape the zucchini all the way to the skin- just make a deep pocket where you’ll be able to put the stuing. Save the pulp and chop it. 4. Heat a large skillet to medium heat and spray with nonstick spray. 5. Add the zucchini pulp, onion, garlic, and sausage. 6. Cook together 4-6 minutes, stirring oten, until the onions are sotened and the sausage is cooked through. 7. Pour the mixture through a ine sieve to drain the excess moisture. 8. Transfer the meat mixture to a medium bowl. 9. In a small bowl, mix the cheeses together. Remove two tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and basil. Add salt and pepper, as desired. 10. Divide the meat mixture between the hollowed out zucchini, illing and mounding into each one. 11. Set the stufed zucchini into the prepared pan and sprinkle the reserved cheese on top. 12. Bake for 30 minutes, or until baked through and tender.

Barb Wagner

207

Mom’s Tuna Noodle Casserole INGREDIENTS • • • • • • • • • • • • •

3 c uncooked noodles (any kind) 2 cans (6½ oz each) tuna, drained 2 c frozen mixed vegetables, cooked and drained ½ c mayonnaise 1 can condensed cream of mushroom or cream of chicken soup ½ c milk 1½ tsp dried parsley Pepper to taste 1 tsp chives 1 c shredded cheddar or any kind ½ c sliced almonds, optional 1 c crushed potato chips Parsley sprigs for garnish

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Preheat the oven to 375°F. Cook noodles according to package directions and drain. In a greased 2-quart casserole, combine tuna, vegetables, and mayo. Mix well. Fold in cooked noodles and set aside. In a medium bowl, whisk together soup, milk, parsley, poultry seasoning, pepper, and chives until blended. Stir in cheese. Fold soup mixture into tuna mixture. hin with a little milk if necessary. Sprinkle with almonds and chips on top. Bake uncovered for about 30 minutes. Garnish with parsley. Makes 6-8 servings.

208

Peggy Botts

Nana’s Famous Lasagna INGREDIENTS • • • • • • • • • • • • •

1 box Barilla Lasagna Noodles 2 jars of Barilla Marinara Sauce 4 tbsp extra virgin olive oil 1 medium onion, diced ½ lb sweet Italian sausage ½ lb hot Italian sausage ½ lb ground beef 8 oz of sliced pepperoni 1 15-oz container fresh Ricotta cheese Fresh mozzarella cheese, sliced ½ c Parmigiano-Reggiano Salt and black pepper to taste Pepperoni

INSTRUCTIONS 1. Preheat the oven to 375°F. 2. Cook pasta according to package directions. Drain, set aside. 3. In a large skillet sauté onions in olive oil until translucent, about 5 minutes. hen add crumbled sausage, salt, pepper, and brown well until cooked through. Add 3½ cups marinara sauce to the sausage beef mixture, bring to a boil. Remove from heat. 4. Spray a 13x9 inch baking dish with cooking spray. 5. Pour 1 cup Marinara sauce on the bottom. Layer 5 sheets of lasagna, top with 1 cup of sausage beef mixture, ½ cup ricotta, sliced pepperoni and 2 tablespoons of Parmigiano-Reggiano cheese. Repeat for 2 more layers. 6. On the top layer pour the remaining sauce and Parmigiano cheese. Add mozzarella cheese slices and cover with foil. 7. Cover in foil and bake for 25 minutes. Uncover and bake for another 5 minutes. Let rest 15 minutes before serving.

Barb Wagner

211

Aunt Ruth’s Christmas Spaghetti Casserole INGREDIENTS • • • • • •

1 lb box Mueller’s spaghetti, cooked, drained, and rinsed 2 jars Ragu sauce, regular size 2 onions chopped 2 lbs ground chuck Garlic to season 16 oz sharp cheddar cheese

INSTRUCTIONS 1. 2. 3. 4.

Sauté onions and add ground chuck, garlic, salt, and pepper. Brown and add sauce in mix together with spaghetti. Add to the casserole dish and top with cheese. Bake at 350°F until hot and cheese is melted.

Where’s Eddie? He usually eats these goddamn things. Oh, not recently, Clark, he read that squirrels were high in cholesterol.

212

Aunt Ruth

Seared Scallops

with Ginger Sauce

INGREDIENTS • • • • • • • • •

4 tbsp (½ stick) butter 1 tbsp olive oil 24 sea scallops 1 tbsp minced peeled fresh ginger ¼ c dry white wine 2 tbsp unseasoned rice vinegar ½ c whipping cream 3 tbsp chopped fresh cilantro 1 green onion inely chopped

INSTRUCTIONS 1. Melt 2 tablespoon butter with oil in a heavy large skillet over high heat. 2. Sprinkle scallops with salt and pepper. 3. Add 12 scallops to the skillet and sear until brown, about 1 minute per side; transfer to bowl. 4. Sear remaining 12 scallops; transfer to the same bowl. 5. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. 6. Add wine and vinegar and boil for 2 minutes, scraping up any browned bits. 7. Add cream and remaining 2 tablespoons butter. 8. Boil until the sauce thickens enough to coat spoon, about 3 minutes. 9. Return scallops and collected juices to the skillet. 10. Simmer until scallops are just opaque in center, about 2 minutes. 11. Mix in cilantro and green onion. Makes 4 servings.

Andy Hemsath

215

Yucatan Shrimp INGREDIENTS • • • • • • • • •

4 tbsp unsalted butter 1 large clove garlic, minced Juice of two large limes 1 tbsp Sriracha Kosher salt Freshly ground black pepper to taste 1 lb large, fresh, shell-on shrimp 1 tsp jalapeño, seeded and chopped (optional) 2 tbsp chopped cilantro

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7.

In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes. Add remaining 3 tablespoons butter to the saucepan. When it melts, stir in the lime juice, Sriracha, salt, and pepper. Turn of the heat and allow the sauce to rest. Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just irm and pink. Do not overcook. 8. Drain into a colander and shake over the sink to remove excess moisture. 9. In a large bowl, toss the shrimp and chili sauce. 10. Add jalapeño, if desired, sprinkle with cilantro and toss.

216

Barb Wagner

Spicy Pasta and Shrimp INGREDIENTS • • • • • • • • • • •

8 oz uncooked linguine ½ lb unpeeled, medium-size fresh shrimp 2 tbsp butter or margarine ¼ c chopped green onions 1 or 2 garlic cloves, minced 1 tbsp Cajun or Creole seasoning ½ c whipping cream ¼ c dry white wine ⅓ c freshly grated Parmesan cheese 1 to 2 tsp dried crushed red pepper ⅓ c chopped fresh parsley

INSTRUCTIONS 1. Cook linguine according to package directions, keep warm. 2. Peel shrimp, and devein, if desired; set shrimp aside. 3. Melt butter in a large skillet; add green onions and garlic and sauté until tender. 4. Stir in Cajun seasoning; cook, stirring constantly for 1 minute. 5. Stir in shrimp and whipping cream; reduce heat, and simmer 3 minutes, stirring oten. 6. Stir in wine; simmer 3 minutes, stirring occasionally. 7. Stir in linguine, Parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated. 8. Stir in parsley; serve immediately. Yields 2 to 3 servings.

Andy Hemsath

219

Pesto Zucchini Noodles with Shrimp

INGREDIENTS • • • • • • • •

4 c lightly packed basil leaves ⅓ c unsalted walnuts, pine nuts or almonds, toasted ⅓ c grated Parmesan cheese 3 cloves garlic, roughly chopped ⅓ c olive oil 1 tbsp olive oil, divided 1½ lbs jumbo shrimp, shelled and deveined 4 medium zucchini, cut into noodles

INSTRUCTIONS 1. In a blender, combine the basil, walnuts, Parmesan cheese, garlic, ½ teaspoon salt and ¼ teaspoon pepper. 2. Pulse until roughly chopped then with the blender running, stream in ½ cup olive oil and continue blending, scraping down the sides as needed, until pesto is pureed. 3. Set pesto aside. (Can also use Michelle’s pesto recipe) 4. Add ½ tablespoon olive oil into a large sauté pan set over medium heat. 5. Add the shrimp and a pinch of salt and pepper and cook, stirring until the shrimp are pink and cooked through. 6. Using a slotted spoon, transfer the shrimp to a bowl. 7. Add the remaining ½ tablespoon olive oil to the sauté pan set over medium heat. 8. Add the zucchini noodles and cook them, tossing frequently until they’re sotened lightly. 9. Reduce the heat to low then add the shrimp and pesto to the pan and toss to combine. 10. Serve immediately.

220

Barb Wagner

Mediterranean Salmon INGREDIENTS • • • • • •

Salt, pepper, and garlic powder to taste 4 salmon illets Sun dried tomatoes Feta Mushrooms Olive oil

INSTRUCTIONS 1. Preheat the oven to 450°F (can also grill). 2. Season the salmon with salt, pepper, and garlic powder. 3. Place salmon on a greased baking sheet and put in the oven. Bake (or grill) until salmon is cooked through. 4. While salmon is cooking, sauté mushrooms and sun dried tomatoes together in a small pan with olive oil and seasonings. 5. Remove salmon from the oven (or grill) and put the mushrooms and sun dried tomatoes on top of the salmon. 6. Top with feta and serve hot.

Andy Hemsath

223

Wasabi Soy Salmon INGREDIENTS • • • • • •

4-6 oz salmon ilets 1 tsp wasabi paste 2 tsp brown sugar 1 tbsp sake 1 tbsp fresh lime juice 3 tbsp shoyu (Japanese soy sauce)

INSTRUCTIONS 1. 2. 3. 4.

Combine wasabi, sugar, sake, lime, and shoyu. Set aside 2 tablespoons for drizzling. Brush the illets on both sides with the remaining mixture. Grill according to instructions below. Outdoor Grill over medium-hot coals until the lesh just turns opaque but is still moist and pink in the middle, 3-4 minutes per side. Indoor Preheat a ridged cast iron grill pan over high heat. Cook until the lesh just turns opaque but is still moist and pink in the middle, 3-4 minutes per side.

224

Andy Hemsath

Roasted Garlic and Spinach Spaghetti Squash with Sun Dried Tomatoes INGREDIENTS • • • • • • • •

1 medium-sized spaghetti squash roasted Spinach 2 tbsp olive oil ⅓ c sun-dried tomatoes drained ⅓ c raw pecans 1 bulb garlic ½ tsp sea salt to taste Goat cheese (optional)

INSTRUCTIONS 1. Roast the spaghetti squash, along with the garlic. 2. To roast spaghetti squash, preheat the oven to 400°F. Grab your spaghetti squash and chop of the tip and tail. Halve it length-wise. 3. Stand the squash upright on a cutting board. Use a sharp knife, as dull knives likely won’t be able to get the job done. 4. Scoop out the innards and seeds using a sturdy metal spoon. Coat the lesh with olive oil and use your hands to smooth the oil over the full surface of the lesh. Sprinkle salt and pepper over each half. 5. Place both halves cut-side down on a baking sheet. Roast for 40-50 minutes, or until the lesh is very tender when poked with a fork. 6. To roast garlic, cut the top of of the bulb, drizzle with olive oil, and wrap in foil. Place in the oven with the spaghetti squash for the whole duration of roasting. Roast the pecans for 5 minutes if desired. 7. When the spaghetti squash and garlic (and pecans) have inished roasting, allow them to cool enough to handle. Once cool, use a fork to release the strands of spaghetti squash and place in a large bowl. Peel the garlic cloves, give them a rough chop, and transfer them to the bowl with the spaghetti squash. 8. Heat the olive oil in a large skillet over medium heat and add spinach. Add the sun dried tomatoes, along with the spaghetti squash, roasted garlic, and pecans. Continue cooking and stirring until all of the ingredients are well-combined and heated through. 9. Add sea salt to taste and taste the spaghetti squash for lavor. 10. Top with goat cheese and serve hot!

Tori Hemsath

227

Chipotle Black Bean Chili INGREDIENTS • • • •

1 c canned ire-roasted tomatoes ½ chopped yellow bell pepper ½ c drained and rinsed canned black beans ½ tsp chopped chipotle chilies in adobo sauce (or more for extra spice) • 1 tsp chili powder • Cilantro • Ground turkey (optional)

INSTRUCTIONS 1. Combine canned ire-roasted tomatoes, yellow bell pepper, black beans, chipotle chilies, and chili powder in a microwave safe bowl. Can also add ground turkey. 2. Cover and microwave on high until peppers are tender, 7 minutes. 3. Stir in 2 tablespoons chopped cilantro.

228

Bill Wagner

Buffalo Caulilower Tacos INGREDIENTS Caulilower • ½ head caulilower cut in bite sized pieces • 4 tsp olive oil • 1 tsp garlic powder • 1 tsp chili powder • ¾ c bufalo sauce separated • Pepper to taste

Tacos • 8 taco-sized lour tortillas • 1 head romaine lettuce chopped (or preferred lettuce, I use spring mix) • 1 avocado pitted and diced • Ranch • Cilantro or green onion diced (optional) • Shredded cheese (optional)

INSTRUCTIONS 1. Preheat the oven to 425°F and line a baking sheet with parchment paper. 2. In a large bowl combine caulilower, olive oil, garlic powder, chili powder, pepper, and ¼ cup of bufalo sauce. Stir to combine. 3. Spread evenly on the baking sheet and cook for 20 minutes, lipping halfway.* 4. Five minutes before the caulilower is done cooking, heat up the remaining bufalo sauce in a saucepan or in the microwave. 5. Remove caulilower from the oven and place it back in the bowl. 6. Add remaining heated bufalo sauce and stir to combine. 7. To assemble tacos, load each tortilla with romaine, avocado, and caulilower. Drizzle with ranch and top with cheese and cilantro or green onions. *For crispier caulilower, ater cooking for 20 minutes, turn the oven to broil and cook for an additional 2-5 minutes.

Tori Hemsath

231

Big Oats INGREDIENTS • • • • • • • • •

1-2 apples (peeled & cored) 3 c almond milk 2 c GF steel cut oats 2 scoops protein powder (vanilla or unlavored) we like Orgain vanilla or chocolate ½ tsp cinnamon ¼ tsp salt 1 tbsp ground laxseed 1½ c water Optional toppings/additions: nuts, pure maple syrup, peanut butter

INSTRUCTIONS 1. Stir and set to cook on low for 2½ hours. 2. Pro tip: coat the slow cooker with avocado or coconut oil spray to prevent sticking.

232

Lennox Botts

Jackfruit Carnitas INGREDIENTS Jackfruit • 1 tbsp olive oil • ½ onion, diced • 2 20-oz cans young green jackfruit in water or brine (I use Trader Joe’s) • ½ cup water Other • ¼ c fresh squeezed orange juice • 1 tbsp fresh lime juice • 1 tsp liquid smoke • For serving: tortillas, guacamole, diced red onion, lime wedges, cilantro, sliced jalapeño

Wet Spice Mix • 1 tbsp tomato paste • 2 tbsp low sodium soy sauce or liquid aminos • 2 tbsp olive oil • 2 tbsp brown sugar • 2 tsp cumin • 1 tsp oregano • 1 tsp smoked paprika • 1 tsp garlic powder • ½ tsp salt

INSTRUCTIONS 1. Drain and rinse the jackfruit from the can. Rinse very well if your jackfruit was packed in brine. 2. Chop of the hard center core portions, if desired. I like the texture better with the tougher parts removed. 3. Heat the olive oil in a large skillet over medium heat, then add the onion and cook for 3-4 minutes until translucent. 4. Add the jackfruit and ½ cup of water, cover, and simmer for about 10 minutes to soten the jackfruit. 5. While the jackfruit simmers, make the wet spice mix by stirring all the ingredients together in a small bowl. 6. Preheat the oven to 425°F at this time and line a large baking sheet with parchment paper. 7. Ater 10 minutes, remove the lid and mash the jackfruit with a potato masher or two forks, to create a shredded texture. 8. Add the wet spice mix and stir into mashed jackfruit; cook for 5 minutes, stirring frequently. 9. Add in the orange juice, lime juice, and liquid smoke and simmer on low heat for about 10 minutes. 10. Spread the jackfruit onto the prepared baking sheet, evenly, and bake for 15-25 minutes, until it’s golden, crispy and even a bit blackened in some spots. 11. Remove from the oven and serve warm in tortillas, burritos, bowls or wherever you desire with guacamole, diced red onion, sliced jalapeños, and cilantro.

Tori Hemsath

235

Breads and

Rolls

Monkey Bread INGREDIENTS • • • • •

4 tubes of biscuits 1⅓ c of sugar 1 tsp of vanilla 2 tsp of cinnamon 1 stick of margarine

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7.

Preheat the oven to 350°F. Cut each biscuit into 3 pieces. Mix ⅔ cup of sugar and 1 teaspoon of cinnamon in a large bowl. Coat biscuits generously in mixture. Grease bundt pan with spray and margarine. Place sugared biscuits in the pan. In a small saucepan, stir together the remaining sugar, margarine, vanilla, and cinnamon. Heat until it reaches a boil. Keep stirring. Pour over the biscuits. 8. Bake at 350°F for 40 minutes. 9. When done, turn the monkey bread over onto a plate. 10. Heat letovers in the oven wrapped in aluminum foil.

238

Michelle Hemsath

Light Biscuits INGREDIENTS • • • • •

2 c all purpose lour 2½ tsp baking powder ½ tsp salt ⅓ c shortening ¾ c milk

INSTRUCTIONS 1. Cut in ⅓ cup shortening with fork until mixture resembles course corn meal. 2. Add ¾ cup of milk and blend lightly with fork only until lour is moistened and dough pulls away from sides of bowl. 3. Turn out on lightly loured board and knead for about 30 seconds, and roll out about ¾ inch thick, cut with cutter or glass, place on lightly greased pan and brush top of biscuits with butter or margarine. 4. Bake at 475°F (very hot oven) for 12 or 15 minutes.

Aunt Ruth

241

Biscuit Bread INGREDIENTS • 3 pkgs (8 biscuits in each) Hungry Jack biscuits • 1 stick butter, melted

INSTRUCTIONS 1. Put butter in the bottom of the bundt or angel cake pan. 2. Place biscuits unseparated in triangle around tube of pan. 3. Bake at 350°F for 30 minutes.

242

Aunt Jeanne

French Toast Casserole INGREDIENTS • • • • • • • •

2 tbsp Karo ½ lb butter 1 cup of brown sugar 12 slices bread, cubed, no crust 5 eggs ½ c milk 1 tsp vanilla ¼ tsp salt

INSTRUCTIONS 1. 2. 3. 4. 5.

In a medium saucepan, heat the irst three ingredients to a syrup consistency. In a 9x13 pan pour syrup; then top with bread cubes. Beat eggs, milk, vanilla, and salt. Pour over top and refrigerate overnight. Bake at 350°F for 45 minutes.

Is this the airport, Clark?

Barb Wagner

245

Dessert

Peggy’s Homemade

Apple Pie

INGREDIENTS Pie Filling • 3 lb bag of Macintosh sliced apples (I also use 2-3 Honeycrisp or Granny Smith, too in place of 1 Macintosh). Peel and slice apples thinly. • 1 9-inch pie crust • ½ c sugar • ½ c brown sugar • 1 tsp salt • ¼ c lour • ¾ tsp cinnamon • ¼ tsp nutmeg

Topping • ⅓ c sugar • ¾ c lour • 7-8 tbsp cold butter, cut in pieces

INSTRUCTIONS 1. Place pie crust in pie plate. Rub sides and bottom of crust with sot butter. 2. Pie Filling: Mix together lour, sugar, brown sugar, salt, cinnamon, and nutmeg. Pour mixture over the bowl of sliced apples and stir together. Pour into pie crust. Set aside and prepare topping. 3. Topping: Mix all topping ingredients together except butter. Cut in cold pieces of butter on top. Use food processor and pulse until crumbly and pour over the apples. Place some extra butter pats on top. 4. Bake at 375°F for one hour.

248

Peggy Botts

Lemon Bars INGREDIENTS Crust • 2 sticks butter, sotened • ½ c confectioners’ sugar, plus more for sprinkling • 2 c lour

Lemon Bar Mixture • 4 slightly beaten eggs • 2 c sugar • 4 tbsp lour • 5 tbsp lemon juice

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8.

Preheat the oven to 325°F. Blend butter, confectioners’ sugar, and lour. Press in a 9x13 pan. Bake for 20 minutes. Mix eggs, sugar, lour, and lemon juice. Pour over baked crust. Bake for an additional 20 minutes. Let cool, then sprinkle with confectioners’ sugar. Makes about 24 slices.

Is your house on ire, Clark?

Peggy Botts

251

Chocolate Chip Cookies INGREDIENTS • • • • •

1 bag of Betty Crocker chocolate chip cookie mix 1 large egg, room temperature 1 c (6 oz bag) semi-sweet chocolate chips 3 tbsp butter, sotened 1 tbsp and 1 tsp of water

INSTRUCTIONS 1. Ignore the package directions. 2. Stir together all ingredients until dry ingredients are moist (batter will be stif). 3. Spoon 12 balls of dough onto a cookie sheet. 4. Bake at 350°F for 14 minutes. 5. Edges should be golden and center done. 6. Add time if you prefer crisp cookies. Makes 1 dozen.

252

Michelle Hemsath

Peachy

Blueberry Cobbler INGREDIENTS • • • • • • •

1 c sugar 1 c all-purpose lour 2 tsp baking powder 1 tsp salt 1 c milk ½ c butter or margarine, melted 3 medium peaches, peeled, sliced, and lightly sugared • ⅔ c fresh blueberries • Vanilla ice cream (optional) INSTRUCTIONS 1. 2. 3. 4. 5. 6.

Preheat the oven to 350°F. Combine dry ingredients in a medium mixing bowl. Combine milk and butter; pour over dry ingredients and mix until smooth. Pour into a greased 12x8x2-inch glass baking dish. Spread peaches evenly over top of batter; sprinkle with blueberries. Bake for 50 minutes or until batter rises through the fruit and the top is golden brown. 7. Serve the cobbler warm and topped with vanilla ice cream, if desired. Makes 8 to 10 servings. Two (10-ounce) packages frozen peaches, thawed and drained, may be substituted for fresh peaches.

Peggy Botts

255

Raspberry Chocolate Cheesecake INGREDIENTS • • • • • • • • • • •

5 tbsp plus 1 tsp (⅓ c) melted unsalted butter 8 oz chocolate wafer or icebox cookies ½ c plus 2 tbsp granulated sugar 1½ lbs cream cheese, at room temperature 6 oz bittersweet chocolate, melted ½ c raspberry liqueur, such as Chambord 4 large eggs ½ c heavy cream 1 c sour cream ½ c confectioners sugar 1 pt fresh raspberries

INSTRUCTIONS 1. Preheat the oven to 350°F. Butter the sides and bottom of a 9-inch pan with 1 teaspoon of the butter. 2. In a food processor grind the chocolate wafers into ine crumbs. Add the remaining 5 tablespoons melted butter and 2 tablespoons of the granulated sugar and blend thoroughly. Press evenly into the bottom and part way up the sides of the springform pan. 3. In a bowl beat the cream cheese with an electric mixer at high speed until smooth and creamy, for about 5 minutes. Beat in the melted chocolate and the remaining ½ cup granulated sugar until thoroughly blended. Beat in the raspberry liqueur and continue beating until the mixture is very smooth, for about 4 minutes. 4. Set the mixer at low speed and add the eggs one at a time, beating each until incorporated but taking care not to over beat. Add the heavy cream and beat just until incorporated, for about 30 seconds. 5. Pour the mixture into the crust in the springform pan and bake until irm, for about 50 minutes. he illing should seem sot in the middle; don’t over bake. Remove from the oven and allow to cool to room temperature. 6. In a small bowl whisk the sour cream together with the confectioners’ sugar until smooth and creamy. Spread this topping over the cooled cake and then refrigerate for at least 4 hours. Remove from the refrigerator and remove the springform ring. 7. To serve, top the cake with the raspberries and cut it into wedges.

What is it? A letter conirming your reservation at the nuthouse?

256

Andy Hemsath

Toffee Bars INGREDIENTS • • • • • •

1 c butter 1 c brown sugar 1 c lour 1 egg yolk 6 Hershey bars ⅔ c chopped pecans

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8.

Aunt Jeanne

Preheat the oven to 350°F. Cream butter, sugar, and egg yolk. Gradually add lour. Spread dough in jelly roll pan, 10x13 inches, lightly greased. Bake for 15-20 minutes. Lay Hershey bars in ater baked. Wait 5 minutes then spread. Sprinkle nuts over top and cut into bar sizes.

259

Spritz Cookies INGREDIENTS • • • • • • •

1½ c butter or margarine 1 c granulated sugar 1 egg 1 tsp vanilla ½ tsp almond extract 4 c sited all-purpose lour ½ tsp baking powder *Use good salted butter

INSTRUCTIONS 1. 2. 3. 4.

Preheat oven to 400°F. horoughly cream butter and sugar. Add egg, vanilla, and almond extract; beat well. Sit together lour and baking powder; add gradually to creamed mixture, mixing to smooth dough. 5. Do not chill. 6. Force dough through cookie press onto ungreased cookie sheet. 7. Bake in a hot oven for 8 minutes; cool. Makes 6 dozen.

260

Peggy Botts

Nana’s Pumpkin Bars INGREDIENTS Bars • 2 c sugar • ½ c oil • 1 small can pumpkin • 4 eggs • 2 c Bisquick • 2 tsp cinnamon

Icing • 1 (3 oz) package soten cream cheese • ⅓ c sotened butter • 1 tbsp milk • 1 tsp vanilla • 2 c powdered sugar

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Barb Wagner

Preheat the oven to 350°F. Beat sugar, oil, pumpkin, and eggs for 1 minute. Stir Bisquick and cinnamon into mixture. Put in a greased 15x10½x1 inch pan. Bake for 25-30 minutes. Cool bars. Combine cream cheese, butter, milk, vanilla, and powdered sugar. Beat until smooth. Spread on cooled bars. Cut into 1x2 inch bars.

263

Sissy’s Sweet Dip INGREDIENTS • 3 containers of Mascarpone • 1 small jar of Nutella

INSTRUCTIONS 1. Mix all ingredients into a bowl (can make more or less, but ratio should be about 3:1). 2. Serve with Lorna Doone cookies and sliced fruit.

264

Maddyn Botts

Alex’s Pizookie INGREDIENTS • • • • •

1 tube of biscuits ⅓ cup of sugar ¼ tsp of vanilla ½ tsp of cinnamon ¼ stick of margarine

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7.

Preheat oven to 350°F. Cut each biscuit into 3 pieces. Mix ½ of the sugar and ½ of the cinnamon in a separate mixing bowl. Coat biscuits generously in mixture. Grease miniature round pan (6 inch) with cooking spray and margarine. Place biscuits in the pan. In a small saucepan, stir together the remaining sugar, margarine, vanilla, and cinnamon. Heat until it reaches a boil. Keep stirring then pour evenly over the biscuits. 8. Bake for roughly 15 minutes or until golden brown (check every 5 minutes or so). 9. When inished turn the monkey bread over onto a plate or bowl and place a scoop over vanilla ice cream on top. 10. Enjoy!

Where do you think you’re gonna put a tree that big? Bend over and I’ll show ya!

Alex Hemsath

267

Margarita Pie INGREDIENTS • • • • • • • • •

½ c butter melted 1¼ c pretzels, crushed 2 tbsp sugar 14 oz can condensed milk 1½ oz Triple Sec 1½ oz Tequila ½ c lime juice 1 pt cream, whipped Lime slices for garnish

INSTRUCTIONS 1. Combine the butter, pretzels, and sugar and freeze in pie tin. 2. Combine remaining ingredients, ill pie crust, garnish with lime slices and freeze (covered) 4-5 hours before serving.

268

Barb Wagner

Josie’s Peanut Butter

Chocolate Chip Cookies INGREDIENTS • • • • • • • • •

1 egg ½ c brown sugar ½ c granulated sugar 1 stick of butter, sotened 1 ½ c all purpose lour ½ tsp baking soda ½ tsp salt 1 c chocolate chips 1 c peanut butter

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Josie Folzenlogen

Preheat the oven to 375°F. Crack the egg on the side of the bowl, letting the egg slip into the bowl. Add the granulated sugar, brown sugar, and butter to the egg. Stir with a wooden spoon until mixed. Add the lour, baking soda, and salt to the sugar mixture. Stir with spoon until mixed. Stir the chocolate chips and peanut butter into the dough. Drop 12 rounded tablespoonfuls of dough onto a cookie sheet. Bake for 10-12 minutes or until cookies are light brown. Cool cookies on cookie sheets for 1 minute then remove and place on a wire rack to inish cooling.

271

Tori’s Chewy

Peanut Butter Cookies INGREDIENTS • • • • • • •

1 c natural creamy peanut butter or almond butter (I prefer one with just peanuts or just almonds) 1 c coconut sugar or pure cane sugar 6 tbsp almond milk 2 tsp vanilla extract 1 c lour 1 tsp baking soda Generous pinch of salt (only if using unsalted peanut butter)

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Preheat the oven to 350°F. Line a cookie sheet with silicone mat, parchment paper, or leave ungreased. In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla. Next, add the lour, baking soda, and salt; mix to combine. he dough will be tough to stir, using your hands to mix it together will be easier. Using a 1½ tablespoon scooper, scoop out the dough and roll into balls, about 1¼ inch. Place the balls of dough about 2½ inches apart on a baking sheet. Using the back of a fork, latten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt. Place in the oven and bake for 10-13 minutes (13 minutes will yield a crispier cookie that’s tender inside). 11. Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough. Makes 20-24 cookies. Cookies can be stored in an airtight container on the counter for 5 days. hey do well loosely covered on the counter for 2-3 days as well. To keep longer, store in the refrigerator for up to 2 weeks.

272

Tori Hemsath

Cinnamon Bun Apple Pie INGREDIENTS • • • • • • • • • • •

1 14½-oz box refrigerated pie dough All-purpose lour, for dusting 2 tbsp unsalted butter, at room temperature ½ c granulated sugar 1⅛ tsp ground cinnamon 5 assorted apples, such as McIntosh, Granny Smith and Pink Lady (about 2 lbs) Juice of 1 lemon 1 tsp vanilla extract 1 large egg, lightly beaten ⅔ c confectioners’ sugar 2 tbsp milk, plus more if needed

INSTRUCTIONS 1. Place a baking sheet in the oven and preheat to 400°F. 2. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble. 3. Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly loured surface and spread the butter evenly on top. Combine ¼ cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your ingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1½ inches from both ends; cut the remaining log crosswise into ½ inch thick pieces. Arrange the pieces cut-side down in a snug circle on loured parchment paper. Lightly dust with more lour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie. 4. Peel and thinly slice the apples. 5. Toss with the lemon juice, vanilla and the remaining ¼ cup granulated sugar and ⅛ teaspoon cinnamon in a large bowl. 6. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel of the parchment (it’s okay if the individual rounds separate a bit in the process). 7. Pinch the crusts together; fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg. 8. Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the illing is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) 9. Transfer to a rack to cool slightly. 10. Whisk the confectioners’ sugar and 2 tablespoons milk in a bowl until smooth. (Add more milk if the glaze is too thick.) 11. Drizzle over the pie.

Barb Wagner

275

Chocolate Peanut Butter Pie INGREDIENTS Crust • 25 whole Oreos • 4 tbsp butter, melted

Peanut Butter Filling • 1 c creamy peanut butter • 1 pkg (8 oz) sotened cream cheese • 1¼ c powdered sugar • 1 pkg (8 oz) cool whip, thawed

INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7.

Crust: Crush the Oreos until they’re ine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into the pie pan and bake at 350°F for 5-7 minutes, or until set. Remove from the oven and allow to cool completely. Filling: Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. 8. Pour illing into the crust, evening out the top with a knife or spatula. 9. Chill for at least an hour before serving.

276

Barb Wagner

Thumb Print Cookies INGREDIENTS • • • • • •

1 c butter ¾ c sugar 2 egg yolks 2 c lour 1 tsp vanilla Pinch of salt

INSTRUCTIONS 1. 2. 3. 4.

Aunt Ruth

Preheat oven to 375°F. Mix, make into balls. Make thumb print and ill with jelly. Bake 8-10 minutes or until golden brown.

279

Nobody's walking out on this fun, old fashioned family Christmas.