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2 • M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3

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M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 • 3 Appetizers, Dressings, & Spreads

a jelly roll. Wrap tortillas in saran wrap and chill at least 2 hours. Unwrap and slice into 1" slices to serve. Discard the ends of the roll.

Lemon Parsley Salad Dressing By Barbara Bailey Lisbon, Ohio

Tomato Juice Cocktail By Eileen Leffel Columbiana, Ohio

1 lemon, peeled, halved, and seeded 2 garlic cloves, peeled 1 tsp. salt 1/3 cup olive oil 1/3 cup water 1/2 cup fresh parsley leaves Place ingredients in a blender and blend for about one minute. Use with your favorite salad greens and fresh vegetables or drizzle over cooked vegetables. Pinwheel Appetizers By Alyce Applegate Lisbon, Ohio

Mix 2 pkgs. (8 oz. each) cream cheese softened 1 pkg. Hidden Valley ranch dry salad dressing mix - original 2 green onions, chopped 1 4-oz. jar diced pimentos 1 4-oz. can diced green chilies 1 2-3 oz. can sliced black olives 5 - 12" flour tortillas Mix cream cheese with salad dressing mix and spread on tortillas. Drain veggies nearly dry on paper towels. Sprinkle vegetables on top of cream cheese mixture and roll up tortillas - like

1 can Libby's Tomato Juice 1/2 tsp. celery salt 1-1/2 tsp. lemon juice 1-1/2 tsp. malt vinegar 1/2 tsp. Worcestershire Sauce 5 drops Tobasco Sauce Mix in order given and serve chilled. Serves 6.

Breads Peach Bread By Doris Grafton (Granny) Lisbon, Ohio

CREAM TOGETHER: 1/3 cup butter 1 CUP SUGAR Add 2 eggs, one at a time BEAT IN: 1/3 cup water 1 tsp. vanilla 1/8 tsp. almond extract STIR IN: 1 cup diced peeled peaches COMBINE: 1-2/3 cup flour 1 tsp. soda 1/2 tsp. salt 1/4 tsp. baking powder ADD to creamed mixture. Stir in 1/2 cup chopped pecans and pour into a 9x5" greased pan and top

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with 2 tablespoons chopped pecans and 2 tablespoons brown sugar. Mix together. Sprinkle on top. Bake 350 degrees for 50-55 minutes.

Cakes "Pinch Me" Cake By Annie Toot Lisbon, Ohio (Brunch) 350 degrees - 30 minutes. Use Bundt pan 1-1/2 cup sugar 1 stick butter or margarine 2 tsp. vanilla 2 tsp. cinnamon 3 cans refrigerator, tube biscuits

Bring to a boil: 1 cup sugar, butter (or margarine) and two teaspoon vanilla. In plastic zip-loc bag, mix 1/2 cup sugar and two teaspoon cinnamon. Cut canned biscuits into 1/4's and put into plastic bag to coat in cinnamon/sugar mixture. Place each biscuit piece into well-greased and floured bundt pan. Pour three tablespoon syrup mixture over each layer of dough. Repeat with 2nd and 3rd cans of biscuits - toss in sugar mixture and layer in bundt pan. After layering all dough, cover with remaining syrup and bake 30 minutes at 350 degrees - let cool 5 minutes and invert onto serving plate. A sprinkle of raisins and/or walnuts or pecans can be added to each layer. Great for breakfast or brunch!


4 • M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 Easy Ice Cream Cake By Pamela Cooper-Blue Winona, OH

Lemon-Lime Refrigerator Sheet Cake By Mary Liggitt Columbiana, OH

12 vanilla ice cream sandwiches 1 - 16 oz. cool whip 1 bag heath bits 1 jar caramel ice cream topping 1 jar fudge ice cream topping

1 pkg. lime jello - small 1 pkg. Duncan Hines Lemon Supreme Cake Mix

Spray 9x9" pan with non-stick cooking spray. Layer half of ice cream sandwiches (6) on bottom of pan. Cover with half of cool whip. Drizzle with caramel and fudge topping and sprinkle with half of the heath bits. Repeat second layer. Freeze cake for at least two hours. Cut and enjoy. Freeze any remaining cake. Lemon Ice Box Cake By Doris Grafton (Granny) Lisbon, Ohio

1 box lemon cake mix 7-Up 1 small can concentrated frozen lemonade 1 can Eagle Brand condensed milk 1-16 oz. large container Cool Whip Mix cake according to directions on box, substituting 7-Up for the water called for. Bake in 2 layers (cool completely) FROSTING: Mix Lemonade and Eagle Brand milk; fold in Cool Whip. Split cake layers in four layers (I use thread). Frost each layer and top and sides. Refrigerate cake. This cake freezes well!

Dissolve lime jello in 3/4 cup boiling water, add 1/2 cup cold water, set aside at room temperature. Mix and bake cake as directed. Bake 13x9x2 inch pan. Cool cake 20-25 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork, I use a straw, about one inch apart. With a measuring cup, l slowly pour jello mixture into holes. Refrigerate cake while preparing topping. TOPPING In a deep bowl, blend Cool Whip and lemon instant pudding (small pkg.). Frost cake. Frosted cake must be stored in refrigerator and served chilled. May be frozen. Very good! Spanish Bun Cake By Eileen Leffel Columbiana, Ohio

1 cup butter 2 cups brown sugar 4 egg yolks 2 egg whites 1/2 cup Libby's Evaporated Milk diluted with 1/2 cup water 1 Tbl. vinegar 1 tsp. baking soda 2-1/4 cups cake flour 1 tsp. baking powder 1 tsp. vanilla 1 tsp. cinnamon 1 tsp. cloves

1 tsp. allspice Cream butter and sugar. Add beaten yolks and whites. Add diluted evaporated milk, in which vinegar has been mixed, alternately with sifted dry ingredients. Add vanilla. Place in buttered pans and spread with the following icing. Sprinkle with 1/2 cup nuts and bake. ICING 2 egg whites 1 cup brown sugar 1/2 cup chopped nuts Beat egg whites until set. Add sugar gradually, continuing beating. Add nuts and spread on unbaked cakes. Baking time: 40 minutes. Baking temperature: 350 degrees. Makes two 9" layers. Spiced Chocolate Zucchini Cake By Mrs. Evelyn Babb Salem, Ohio

2-1/2 cups unsifted flour 1/2 cup unsweetened cocoa 1-3/4 tsp. baking power 1-1/2 tsp. soda 1 tsp. salt 3/4 cup butter or margarine, softened 2 cups minus 2 tablespoon sugar 2 tsp. cinnamon 3/4 tsp. nutmeg 3 extra large eggs 2 cups shredded, unpeeled zucchini 2 tsp. vanilla 1/2 cup plus 2 tablespoon milk FROSTING: 1 - 3 oz. pkg. cream cheese, softened 1/3 cup butter or margarine, softened 3/4 tsp. cinnamon

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M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 • 5 4 cups powdered sugar 1 tsp. vanilla 1-1/2-2 Tbl. milk Mix flour, cocoa, baking powder, soda and salt. In large bowl, cream butter, sugar, cinnamon and nutmeg until light. Add eggs, mixing well. Stir in zucchini and vanilla. Mix well. Add dry ingredients alternately with milk beginning and ending with flour. Beat well after each addition. Pour batter into two 9-inch layer cake pans, which have been greased and floured (or a 9x13 inch oblong pan). Bake at 375 degrees about 30 minutes for round cake pans or 40 minutes for oblong, or until toothpick inserted in middle comes out clean. Cool, then ice with cream cheese frosting. To make frosting: beat together cream cheese, butter and cinnamon until smooth. Gradually add powdered sugar, mixing until smooth. Stir in vanilla. Gradually add milk until it is the right consistency for spreading. Ice the cake and enjoy! This is a very moist cake that keeps well.

Beef & Chicken Dishes Bourbon Chicken By Sandra A. Conn Lisbon, Ohio

Servings: 4 Ingredients: 2 lbs. boneless chicken breasts, cut into bite-size pieces 1-2 Tbl. olive oil 1 garlic clove, crushed 1/4 tsp. ginger 3/4 tsp. crushed red pepper flakes 1/4 cup apple juice 1/3 cup light brown sugar 2 Tbl. ketchup 1 Tbl. cider vinegar 1/2 cup water 1/3 cup soy sauce Directions: 1. Heat oil in a large skillet. 2. Add chicken pieces and cook until lightly browned. 3. Remove chicken. 4. Add remaining ingredients, heating over medium heat until well mixed and dissolved.

5. Add chicken and bring to a hard boil. 6. Reduce heat and simmer for 20 minutes. 7. Serve over hot rice and ENJOY! Cranberry Meatloaf By Mary Liggitt Columbiana, Ohio

1/4 cup firmly packed brown sugar 1/2 cup whole cranberry sauce 1-1/2 pounds ground beef, lean 1/2 lb. ground ham 3/4 cup evaporated milk 3/4 cup cracker crumbs 2 eggs, beaten 2 Tbl. chopped onion 3 Bay leaves Spread sugar over bottom of greased loaf pan. Mash cranberry sauce, spread over sugar. Combine remaining ingredients except bay leaves. Shape into loaf, place on top of cranberry sauce. Place bay leaves on top of the loaf. Bake 350 degrees for about one hour. Remove bay leaves before serving. Crispy Picnic Chicken By Ron Flaviano Warren, Ohio

Ingredients: 20 Chicken Legs 1 quart cold water 1/4 cup sugar 1/4 cup salt 1-3/4 cups cold water 1 cup flour 1 cup corn starch 5 tsp black pepper 2 tsp baking powder 1 tsp garlic powder 1 tsp onion powder 1 tsp chili powder 1 tsp poultry seasoning 1 tsp smoked paprika 1/2 tsp crushed dried thyme 1/2 tsp crushed dried savory Cooking oil, canola Cooking Instructions: Place sugar, salt and 1 quart of water into a large bowl or container and mix until all sugar and salt are dissolved.

Place chicken into brine, making sure all chicken is submerged. Cover and let sit in the fridge for at least an hour. In a large bowl, whisk together remaining ingredients until smooth. Add a bit of water if batter is too thick. Set aside. In a deep fryer or electric skillet, heat oil to 375 degrees. Drain brine from chicken, pat pieces dry with paper towels. Dip each piece into the batter, then place in the hot oil. Cook about 5 legs at a time for 12 minutes. If using an electric skillet or pan, turn halfway through the cooking time. Remove chicken from oil and place on a paper towel lined pan. Sprinkle a bit of salt over the chicken right after removing it from the oil. Let cool for 20 minutes before serving. Tip: You can reserve a bit of the batter, slice red potatoes into 1/2" discs, batter and fry for 10 minutes. Crock-Pot Chicken With Black Beans & Cream Cheese By Sandra A. Conn Lisbon, Ohio

Ingredients: 4-5 boneless chicken brreasts 1 (15-1/2 oz.) cans black beans 1 (15 oz.) cans corn 1 (15-oz.) jars salsa, any kind 1 (8 oz.) pkg. cream cheese Directions: 1. Take 4-5 frozen, YES, frozen, boneless chicken breasts put into crock pot. 2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. 3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked. 4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.


6 • M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 Meat Loaf (For 8 servings-100 servings) By Mrs. Evelyn Babb Salem, Ohio

FOR 8 SERVINGS: 2 lb. ground beef 1 medium onion, chopped 1 cup Dry bread crumbs or rolled oats 1 cup or so of milk 2 eggs, beaten 1 tsp. Worcestershire sauce Heating tsp. mustard-prepared 2 tsp. salt 1/4 tsp. pepper FOR 100 SERVINGS: 25 lb. ground beef 2 lb. onion, chopped 5 qt. dry bread crumbs or rolled oats 3 qt. milk 12 eggs, beaten 1/3 of large bottle Worcestershire sauce 1 small jar mustard-prepared 1/2 cup salt 2 tsp. pepper Combine all ingredients and mix. Shape into loaf - several loaves for quantity recipe. Bake 1-1/2 hours at 350 degrees. Sauce for Meatloaf 1/2 cup vinegar 1/2 cup water 1 can tomato soup 1 cup brown sugar 1/4 tsp. dry mustard Combine and simmer for 10 minutes. Pour over meatloaf (some at beginning) and about 1/2 hour before baking time is over. This is enough sauce for two loaves. May also be used for ham loaf or as sauce for meatballs. Sicilian Meat Roll By Mrs. Evelyn Babb Salem, Ohio

2 eggs, beaten 3/4 cup soft bread crumbs, I slice 1/2 cup tomato juice (or 15 oz. can tomato sauce) 2 Tbl. parsley 1/2 tsp. oregano 1/4 tsp. salt 1/4 tsp. pepper

1 clove garlic 2 lb. lean ground beef 8 thin slices boiled ham 6 oz. shredded Mozzarella cheese 3 slices Mozzarella cheese, for top Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Stir in ground beef - mixing well. On foil or waxed paper, pat meat to 12x10 inch rectangle. Arrange ham slices a top meat, leaving a small margin around edges. Sprinkle cheese over ham. Starting from short end carefully roll up meat, using foil to lift; seal edges and ends. Place roll seam side down in 13x9x2 inch baking pan. Bake in 350 degrees oven for one hour, 15 minutes. Center of meat roll will be pink due to ham. Place cheese wedges over top of roll; return to oven for 5 minutes or till cheese melts.

Casseroles Casserole of Chicken Noodles By Eileen Leffel Columbiana, Ohio

1 - #1 can Libbey's Boneless Chicken 2 cups medium white sauce (below) 1 small pkg. noodles 1/3 cup buttered cracker crumbs Heat chicken in white sauce. Cook noodles in boiling salted water. Drain and rinse in cold water. Pour into shallow dish. Cover with creamed sauce and chicken. Top with buttered cracker cr umbs and brown in oven at 375 degrees for 15 minutes. (#1 can = 2 cups) Serves 6. WHITE SAUCE 2 Tbl. butter or oleo 2 Tbl. flour 1 cup evaporated milk 1/4 tsp. salt Mix butter and blend with flour. Gradually add milk, stirring constantly. Bring to a boiling point. Season and boil 2 to 3 minutes.

Chicken and

Ritz Cracker Casserole By Mary Cox Columbiana, Ohio

Boneless Chicken Breast 8 oz. sour cream 1 can cream of mushroom soup 1 sleeve Ritz crackers 1 stick margarine, melted Preheat oven to 350 degrees. Spray a medium sized casserole dish with cooking spray and set aside. Dice chicken and place in prepared dish. In a small bowl, mix undiluted soup and sour cream. Pour over chicken. In another bowl, coarsely crush crackers and mix with melted margarine. Spread on top of chicken. Bake for 30-35 minutes or until casserole begins to bubble. Fettuccine & Cheese Bake By Laura B. Mercina Tallmadge, Ohio

8 oz. fettuccine 8 oz. pork sausage meat 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1 cup shredded Colby cheese 1 cup shredded Monterey Jack cheese 2 Tbl. chopped pimiento 1 cup milk 3 large eggs, beaten 1/4 tsp. salt 1/8 tsp. black pepper Preheat oven to 350 degrees. Grease 2 quart baking dish. Cook pasta using package directions; drain well. Combine sausage, onion and bell pepper in a medium skillet. Cook stirring frequently, until sausage is browned and crumbly, about 6 minutes; drain. Combine pasta, sausage mixture, Colby, Monterey Jack and pimiento in a large bowl and mix well. Spoon into prepared baking dish. Combine the milk, eggs, salt and pepper in a small bowl and mix well. Pour over pasta mixture. Bake, covered for 25 minutes. Remove cover and bake for 15 minutes longer. Let stand for 10 minutes before serving.


M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 • 7 Hamburger Casserole By Mary Cox Columbiana, Ohio

Jack Klugman's Spaghetti Sauce By Eileen Leffel Columbiana, Ohio

1 lb. ground beef 1 can cream of chicken soup 2 cups mashed potatoes 2 cups cheese Brown ground beef and drain. Add soup and mix. Transfer beef mixture to an oven-safe casserole dish. Layer mashed potatoes on top of beef mixture. Cover potatoes with cheese. Place in 350 degrees oven for 30 minutes or until cheese is melted and bubbly.

1/8 cup olive oil 3 lbs. pork and bone 1 lb. sweet sausage 1 lb. hot sausage 3 large cans whole tomatoes 2 large cans tomato puree 2/3 can water (tomato or puree can) 1 small can tomato paste (Contadina) 1 can water (small size of tomato paste can) 14 cloves pressed garlic

Hash Brown Breakfast Casserole By Sandra A. Conn Lisbon, Ohio

Heat oil, add garlic, then brown. Add pork, sweet sausage and hot sausage; brown. Put whole tomatoes, tomato puree, tomato paste and all water in blender; blend well. Add this tomato mixture and seasonings to meat and garlic, while stirring. Bring to a boil; place lid on and simmer for 2 hours, consistently stirring every 15 minutes.

Ingredients: 1 pound ground hot pork sausage 1/4 cup chopped onion 2-1/2 cups frozen cubed hash browns 5 large eggs, lightly beaten 2 cups (8 oz.) shredded sharp Cheddar cheese 1-3/4 cups milk 1 cup all-purpose baking mix 1/4 tsp. salt 1/4 tsp. pepper Toppings: picante sauce or green hot sauce, sour cream Garnish: fresh parsley sprigs Preparation: Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13x9" baking dish. Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours. Bake, covered with nonstick foil, at 350 degrees for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Ser ve with desired toppings. Garnish, if desired.

Lima Bean and Bacon Casserole By Sandra A. Conn Lisbon, Ohio

INGREDIENTS: 2 (10 oz.) pkgs. frozen lima beans or 2 (10 oz.) pkgs. fresh lima beans, cooked, drained with cooking liquid reserved 1 Tbl. butter 1 Tbl. all-purpose flour 1 Tbl. firmly packed brown sugar 2 tsp. dry mustard 2 tsp. fresh lemon juice Salt and Pepper 1/2 cup dry breadcrumbs 2 Tbl. butter, melted 1/2-3/4 cup shredded sharp cheddar cheese 6 slices lean bacon Directions: 1. Spray 1-1/2 quart casserole dish with non-stick cooking spray. 2. Layer drained lima beans over the bottom of the casserole dish. 3. In a saucepan, melt 1 tablespoon butter over medium heat. 4. Add in the flour and whisk for 1 minute. 5. Slowly add in 1/2 cup reserved bean cooking liquid; whisk until thick-

ened and smooth. 6. Add in the brown sugar, mustard, and lemon juice; stir to combine. 7. Season to taste with salt and pepper and pour over lima beans. 8. In a small bowl, mix together the bread crumbs, melted butter, and cheese. 9. Spoon evenly over the beans. 10. Lay bacon strips over the top and bake in a 350 degree oven for about 30 minutes or until the bacon is crisp. Pork Chop Casserole By Evelyn Babb Salem, OH

4 pork chops 2/3 cup raw rice 1/2 cup chopped green pepper Large onion Minced parsley or celery leaves, for color 3-1/2 cups boiling water Dash chili powder Brown pork chops. Salt and pepper them. Place them in baking dish. Brown rice in same pan as the chops (the flavor left over from the chops adds flavor to the rice). Stir constantly. Add green pepper, onion, parsley. Add water and chili powder. Cook until tender, about 20 minutes. Place over chops - cover. Bake one hour in 350 degree oven. Sausage & Egg Casserole By Joyce E. Hillberry Lisbon, Ohio

1 lb. sausage 1 - 8 oz. pkg. crescent rolls 8 oz. shredded mozzarella cheese 4 eggs 3/4 cup milk 1/4 tsp. salt Spray 9x13" pan. Press crescent rolls in bottom of pan - one flat piece. Cook sausage. Drain. Place evenly on dough. Sprinkle cheese evenly on next layer. Mix eggs with milk and salt. Pour over cheese and sausage. Bake 15-20 minutes at 425 degrees. Check. You do not want it runny. Let set for 5-10 minutes. Cut into squares with sharp knife. Serve. This recipe was given to me by Diana Herron of Lisbon. I don't like eggs, but this was excellent!


8 • M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 Cookies and Candies

Taco Casserole By Laura B. Mercina Tallmadge, Ohio

1 lb. ground beef 3 green onions, sliced 1 garlic clove, minced 1 (1-1/4 oz.) envelope taco seasoning mix 1 (15-1/2 oz.) can kidney beans, undrained 1 (8-oz.) can tomato sauce 1 (4.5-oz.) can chopped green chiles, undrained 1 (30-oz.) pkg. country style hash browns 1 cup (4 oz.) shredded cheddar cheese Toppings: salsa, sour cream, sliced green onions COOK first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain mixture, and return to skillet. DRAIN kidney beans, reserving 1/4 cup liquid. Stir reserved liquid, tomato sauce, and chiles into meat mixture. Spoon half of mixture into a lightly greased 13x9-inch baking dish; top with half of kidney beans and half of potatoes. Repeat layers with remaining meat mixture, beans, and potatoes. BAKE at 350 degrees for 30 minutes; sprinkle with Cheddar cheese, and bake 5 more minutes. Serve with desired toppings. Makes 6 servings.

Berry Cookie Cobbler By Sandra A. Conn Lisbon, Ohio

Yield: 4 Servings 2 bags (12 oz. each) frozen mixed berries, thawed 1 container (21-oz.) apple pie filling 1/3 cup granulated sugar 1-1/2 tsp. ground cinnamon 1 roll (18-oz.) prepared sugar cookie dough Vanilla ice cream Preheat oven to 350 degrees. In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8x8x2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream. Black Walnut Cookies By Mary Cox Columbiana, Ohio

2 cups brown sugar 4 eggs, well beaten 1/2 cup flour 1/2 tsp. salt 1/2 tsp. baking powder 1 pound black walnuts, chopped Combine the sugar and eggs and mix well. Sift the dry ingredients and add to first mixture. Stir in the nuts. Drop by teaspoon on a greased cookie sheet and bake at 375 degrees for 12 minutes.

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Chocolate Seven Layer Bars By Sandra A. Conn Lisbon, Ohio

Ingredients: 1-1/2 cups pretzels, finely crushed 3/4 cup butter, melted 1 (14 oz.) cans sweetened condensed milk 4 oz. unsweetened baking chocolate, broken into pieces 2 cups miniature marshmallows 1 cup sweetened flaked coconut 1 cup pecans, coarsely chopped 4 oz. dark baking chocolate, broken into pieces 1 Tbl. shortening Directions: 1. Heat oven to 350. Combine pretzels and melted butter in small bowl; press evenly into bottom of ungreased 13x9" baking pan. 2. Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave on High 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred; carefully pour over pretzel layer in pan. Top with marshmallows, coconut and pecans; press firmly down onto chocolate layer. 3. Bake 25-30 minutes or until lightly browned; cool completely in pan on wire rack. 4. Melt dark chocolate and shortening in small microwave-safe bowl on High for 1 minute or until melted when stirred; drizzle over entire top. Cut into bars. Refrigerate 15 minutes or until glaze is set.

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M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 • 9 Jam-Filled English Cookies By Chelsea Mathey Lisbon, OH

some milk to moisten, and then add more flour mixture alternating flour and milk unil all blended well together. Drop onto cookie sheet with an ice cream scoop and bake at 350 degrees for 10-15 minutes. Then enjoy your Monster cookies with a glass of milk!!

1/2 cup sugar 2-1/2 cups all-purpose flour 1 egg 1 cup shortening 1 tsp. vanilla Preheat oven to 350 degrees F. Mix all ingredients with hands, then roll into small balls. Place on a lightly-greased cookie sheet. Make an indent in the top of each ball with your thumb. Fill each indent with jam of your choice. Bake 1520 minutes until lightly - colored. Let cool on baking rack. Enjoy with your favorite cup of tea! Kaitie's Monster Cookies By Jennifer Stock East Palestine, OH

3 eggs 2 cups Brown Sugar 1 cup shortening 1 cup milk About 5 cups Flour (to thicken dough) 2 cups Baking Candy Pieces 2 tsp. Baking Powder 1 tsp. Baking Soda 2 tsp. Vanilla 1 tsp. salt 2 - 12 oz. bags of Chocolate Chips Cream together the first 3 ingredients. Add vanilla and blend it in. In a separate bowl combine the dry ingredients (Brown sugar, baking soda, flour, baking powder, and salt.) Slowly add dry ingredients to shortening mixture. When mixture becomes thick, add

Orange Drop Cookies By Cathy Liggitt Ballachino Louisville, KY

2/3 cup shortening 3/4 cup sugar 1 egg 1/2 cup orange juice 2 Tbl. orange rind 2 cups flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt Preheat oven 400 degrees - 375 degrees when almost finished baking. Mix ingredients for dough. Drop rounded teaspoons two inches apar t on ungreased pan. Bake 8-10 minutes only. Cool and frost. Makes 4 dozen. FROSTING: 1-1/2 Tbl. orange juice 2 Tbl. grated orange rind 1-1/2 tsp. softened butter 1-1/2 cups powdered sugar Mix together. Add more juice, if needed. Very good. Rocky Road Roll Ups By Sandra A. Conn Lisbon, Ohio

Ingredients: 4 flour tortillas, soft taco size 1/2 cup marshmallow creme (Marshmallow Fluff)

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1/4 cup chocolate chips 1/4 cup walnuts, chopped (sub your favorite nut if you don't care for walnuts) Directions: 1. Warm tortillas in microwave by covering them with a kitchen towel and heating on high one minute. 2. Spread marshmallow fluff evenly over tortillas. 3. Sprinkle chocolate chips and nuts evenly over each tortilla. 4. Roll tor tillas. Place on a microwave-safe plate. Place plate in microwave on high 30 seconds, or until marshmallow is warm and gooey. Shoestring Potato Cookies By Eileen Leffel Columbiana, Ohio

2 - 6 oz. pkg. butterscotch chips 3 Tbl. peanut butter 1 - 4-oz. can shoestring potatoes 1 c up chopped nuts Melt butterscotch chips and peanut butter. Pour over potatoes and nuts. Mix gently. Drop by teaspoonfuls onto waxed paper covered cookie sheet. Place in freezer to set. Remove from freezer as soon as firm.

Desserts Apple Cobbler By Mary Cox Columbiana, Ohio

FRUIT: 3 medium apples, sliced and pared 1/3 cup sugar 1/2 tsp. cinnamon 1/4 tsp. nutmeg Salt Preheat oven to 400 degrees. Place

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1 0 • M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 sliced apples in a deep baking dish. In a separate bowl, blend sugar, cinnamon, nutmeg, salt and water. Pour over apples. CRUST: 3/4 cup Bisquick 1/4 cup water 1 Tbl. sugar 1 oz. milk Combine ingredients to form a soft dough. Roll on a lightly floured board. Place rolled dough on top of fruit. Bake 20-30 minutes, or until crust is golden brown. Blueberry Squares By Doris Grafton (Granny) Lisbon, Ohio

1 tsp. cinnamon 3 eggs 1-3/4 cup sugar 2 or 3 cups grated zucchini (I use 3 cups) 3/4 cup oil 2 tsp. vanilla Mix together and add: 3 cups sifted flour 1 tsp. baking powder 1 tsp. soda 1 tsp. salt 1 cup chopped pecans Pour into a greased and floured 151/2x10-1/2" pan, top with one cup blueberries (I use one pint). Bake at 325 degrees for 45 minutes. Brownie Surprise (with Variations) By Barbara Bailey Lisbon, Ohio

Basic ingredients: 1 box of brownie mix, family size for 13x9" pan 1 - 15 oz. can of black beans Water Possible additions: 1/2 cup sliced zucchini or summer squash or carrots; blueberries; cherry preser ves; raspberr y jelly; 1/2 cup chopped nuts; 1/2 cup mini chocolate chips; whatever sounds good to you. Follow the directions on the brownie box for pre-heating the oven, usually 350 degrees. 1. Open the can of black beans and

pour them into a colander - but keep the can! Rinse the beans well, then put them back in the can. Add water just to the top of the beans. 2. Put the beans/water in a blender with the zucchini or squash or carrots. Puree until smooth. 3. Pour the brownie mix in a large bowl. Pour the black bean mix in the bowl. Stir about 50 times. (You could also add nuts or mini-chips at this point.) You DO NOT need the eggs, oil, or other ingredients the brownie mix says to add. 4. Pour batter into a 13x9" pan, following directions on the brownie mix box. Or use mini-cupcake pans (enough for 3-4 dozen). Spray with a non-stick baking spray and spoon batter into cupcake wells, filling them about 2/3 to 3/4 full. 5. If you used mini-cupcake pans, you can push a fresh blueberry into the middle of each brownie or drop 1/4 tsp. of preserves or jelly on top of each brownie. 6. Bake according to brownie package, usually 25-30 minutes until done. 7. Cool them and enjoy. Don't tell anyone what is in them until they have eaten one, then ask them what vegetables they think are in them. Butterscotch Brownies By Mary Cox Columbiana, Ohio

1/4 cup butter 1 cup packed brown sugar 1 tsp. vanilla 2 Tbl. milk 1 large egg 1 cup flour 1/2 tsp. baking powder 1/2 tsp. salt Preheat oven to 350 degrees. Grease bottom and sides of an 8" square dish. Set aside. In a 1/2 quart saucepan, melt butter. Stir in remaining ingredients. Spread in bottom of prepared dish. Bake 25 minutes. Allow to cool 5 minutes before cutting.

Carole's Cherry Crunch By Carole Cooper Hanoverton, OH

Preheat oven to 350 degrees. Spray with Pam non-stick spray on a 9x13" glass dish. 2 boxes yellow cake mix (Duncan Hines) 2 sticks butter (1 cup) 2 cans cherry pie filling In a mixing bowl combine two boxes (dry) yellow cake mix. Add 2 sticks butter (at room temperature). Stir with fork until mixture is crumbly. Set aside. Pour two cans cherry pie filling in bottom of sprayed 9x13" glass dish. Pour crumbly mixture over cherry pie filling. Bake 350 degrees for 45 minutes. Deb Less's Apple Crisp By Debbie Less Greenville, OH

Preheat oven to 350 degrees. Spray 8x8" glass dish with non-stick spray. 6-8 apples (peeled and cored) 1/3 cup flour 2 tsp. cinnamon 1/2 cup granulated sugar Mix apples, flour, cinnamon and sugar together. Pour into 8x8 sprayed dish. Set aside. TOPPING: 1 stick butter (melted) 1 cup brown sugar 1/2 cup flour 2 tsp. cinnamon Mix topping ingredients together until crumbly. Pour over (spread it out) over apples. Loosely place foil over dish. DO NOT SEAL FOIL. Bake 350 degrees for 45 minutes totoal cooking time. *After 30 minutes of loose foil. Remove and final 15 minutes. Bake without foil*


M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 • 1 1 Graham Cracker Pralines By Kathryn Watkins Rogers, Ohio

Preheat Oven to 350 degrees. 2 pkgs. Graham Crackers from One Box Honey Maid by Nabisco (Cut into 4x with a knife) 2 Sticker (1 cup) Creamery Butter (use butter only!!) 1/2 cup sugar 1 cup sugar 1 cup chopped Pecans 1 lb. dipping chocolate plus I use one large Hersheys bar 1 tsp. of vanilla Place crackers on greased cookie sheet with rim. In sauce pan, combine butter and sugar. Bring to a boil for 2 minutes. Remove from heat, add vanilla and pecans. Spoon mixture over crackers. Bake at 350 degrees for 7-8 minutes. Watch closely. Remove from oven and immediately transfer each cracker to another cookie sheet. Use a spatula to lift the crackers off. Melt chocolate in microwave slowly in 15 second intervals so as not to burn. Spoon on each cracker. Place in refrigerator to setup or let set out for several hours to harden. Works best to place in refrigerator. You can also melt your chocolate in double boiler while crackers are baking in oven. Less mess using microwave. I store mine in fridge. Grape Dessert By Ellie Bacon Lisbon, Ohio

1 - 8 oz. Fat Free Cream Cheese 1 - 8 oz. Sour Cream 4 tsp. vanilla 1/2 cup splenda (or sugar) 2 to 4 pounds of seedless grapes 1/2 cup chopped pecans or walnuts Soften cream cheese, then mix all ingredients in large bowl. Cool in refrigerator and stir again just before serving. Ice Cream Kolacky By Marianne Page Cleveland, Ohio

1 pint vanilla ice cream, melted

1 lb. softened margarine or butter 4 cups flour 2 tsp. sugar 1 tsp. orange zest Thoroughly mix together ice cream, margarine, flour, sugar, zest. Cover and chill overnite. On lightly floured board, roll dough out 1/8" thick. Cut into 2 inch square. Fill with desired filling such as raspberry, apricot, in center of each. Fold 2 opposite corners over center. Bake 400 degrees 10-12 minutes. When cool sprinkle on powdered sugar. Approximately 7-8 dozen. Peanut Butter Dessert By Doris Grafton (Granny) Lisbon, Ohio

1-1/2 packages Nutter Butter cookies (crushed) 5 Tbl. butter Mix together and put in 13x9" pan. Save a little for the top. MIX TOGETHER: 8 oz. cream cheese 3/4 cup sugar 1 Tbl. vanilla 1 cup peanut butter 16 oz. of Cool Whip - (Use 12 oz. Cool Whip for mixture, save 4 ounces of Cool Whip for topping. Pour mixture over top of crumbs in pan and top with 4 ounces of Cool Whip and top with the little bit of crumbs you saved. Put in refrigerator for one hour.

3. Freeze 30 minutes, or until firm. 4. In a small microwaveable bowl, microwave chocolate chips at 30 second intervals, stirring until chocolate is melted and smooth. Place chocolate in a resealable plastic bag, snip off corner with scissors, and drizzle over pretzel bites. Refrigerate until set. Sweet Pretzel Stacks By Laura B. Mercina Tallmadge, Ohio

2 cups crushed pretzels 1/4 cup peanuts 2/3 cup sweetened condensed milk 1/2 cup semisweet chocolate chips 1/2 cup butterscotch chips 1/4 tsp. vanilla extract Directions: 1. In a large mixing bowl combine pretzels and peanuts. Set aside. 2. In a medium saucepan mix together condensed milk, chocolate chips and butterscotch chips. Cook over low heat stirring constantly until chips are melted (about 5 minutes). Remove pan from heat and stir in vanilla extract. 3. Pour saucepan mixture over the pretzel/peanut mixture and stir until thoroughly coated. Drop by rounded teaspoons onto waxed paper or foil. Cool (or chill) until firm. Store in covered contained in cool place (or in fridge). Makes 3 dozen.

Miscellaneous Recipes Peanut Butter Pretzel Bites By Sandra A. Conn Lisbon, Ohio

Makes: 2 dozen 1 cup chunky peanut butter 1 cup confectioners' sugar 1 Tbl. butter, softened 2 cups pretzels, crushed 1 cup chocolate chips What To Do: 1. Line a rimmed baking sheet with wax paper. 2. In a medium bowl, stir together peanut butter, confectioners' sugar, butter, and pretzels. Roll into 1-inch balls and place on prepared baking sheet.

Baked Pineapple Stuffing By Barb Cope East Palestine, Ohio

1/2 cup butter 3/4 cup sugar 4 eggs 1 large can cr ushed pineapple, drained 5 slices white bread, cubed Cream butter and sugar. Beat in eggs, one at a time. Stir in pineapple. Fold in bread. Place in greased casserole. Bake uncovered at 350 degrees for one hour. Serve with ham.


1 2 • M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 BBQ Ham (For Sandwiches for a crowd) By Evelyn Babb Salem, OH

bake at 350 degrees until brown. Cheesy Bacon Pierogi Bake By Sandra A. Conn Lisbon, Ohio

5 lb. chopped ham 5 cup ketchup (4 - 32 oz.) 1-1/4 cup brown sugar 2/3 cup vinegar 5 small onions, chopped fine 1 pint sweet relish Combine all ingredients and simmer till thick. Bran Muffins By Mary Cox Columbiana, Ohio

2-1/2 cups 40% Bran Flakes 1-1/4 cups milk 1/3 cup margarine 1 egg 1-1/4 cups flour 1/2 cup sugar 1 Tbl. baking powder 1/2 tsp. salt Combine bran flakes and milk. Let stand till cereal softens. Add oleo and egg, mix well. Add combined dry ingredients, mixing just till moistened. Spoon onto greased medium size muffin pan, filling each cup 2/3 full. Bake at 400 degrees for 25 minutes.

Cheese Wafers By Mary Cox Columbiana, Ohio

1 pkg. Jiffy Pie Crust Mix 1 small jar of sharp cheese Mix ingredients together. Roll out and cut. Place on a cookie sheet and

Serves: 4 1/2 cup chicken broth 3 oz. cream cheese 1 cup shredded sharp Cheddar cheese 1/2 tsp. black pepper 1 (16-oz.) pkg. frozen potato and onion pierogies, cooked according to package directions, using the boil method. 4 slices cooked bacon, crumbled 2 scallions, sliced What To Do: 1. Preheat oven to 375 degrees F. Coat a 2-quart baking dish with cooking spray. 2. In a medium saucepan over medium heat, combine chicken broth, cream cheese, Cheddar cheese, and pepper. Whisk until smooth, 4 to 6 minutes. Stir the pierogies into the mixture and pour into prepared baking dish. 3. Bake 25 to 30 minutes, or until bubbly. Sprinkle with bacon and scallions; serve immediately. Chicken in a Pot By Mary Liggitt Columbiana, OH

Put the carrots, onions and celery into the bottom of crock pot. Place whole fryer chicken on top of vegetables. Sprinkle with salt and pepper and add the liquid. Sprinkle basil over the top. Cover and cook on 8 to 10 hours. Remove chicken and vegetables with a spatula. Serves 4. Coal Garden Crystal Castles By Helen Carroll Columbiana, Ohio

Chunks of coal, stones, pieces of brick or cement Glass or plastic bowl Tabletop protector to set bowl on MIX TOGETHER: 2 Tbl. salt 2 Tbl. water 2 Tbl. liquid bluing Set coal in bowl and pour above mix over it. Let stand overnight. Next morning sprinkle two tablespoons salt over coal. On 3rd (third) morning, mix two tablespoons salt, two tablespoons water and two tablespoons bluing and pour in bottom of bowl - NOT directly on the coal. If no crystals or flower like growth has appeared by now add two tablespoons ammonia to the bowl. Free air circulation is necessary to keep crystals forming; add mix of salt, water and bluing occasionally. The crystals should cover container as it grows. Creamy Polenta By Ron Flaviano Warren, Ohio

2 carrots, sliced 2 onions, sliced 2 celery stalks, cut into pieces 3 - 4 lb. whole fryer chicken 1 tsp. salt 1/2 tsp. black pepper 1/2 cup water or chicken broth 1/2 tsp. dried basil

Ingredients: 6 cups cold water 2 teaspoons kosher salt 1-3/4 cup cornmeal

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M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 • 1 3 1/2 cup parmesan cheese, grated 3 tablespoons butter 1/2 teaspoon black pepper 1/2 teaspoon red pepper seeds 1/2 teaspoon crushed dried basil In a large, thick bottomed sauce pan, bring water to boil. Add salt. Slowly whisk in corn meal. Lower heat and add cheese, black pepper, red pepper seeds and basil. Stir often for 15 minutes. Add butter and allow to melt. Serve immediately with snipped fresh chives, or pour into a buttered loaf pan and refrigerate until firm. Slice polenta into 1 inch slices and fry in olive oil and butter until each side is golden brown, serve with tomato/meat sauce. Can also be fried and served for breakfast with a bit of maple syrup. Cucumbers By Mrs. Evelyn Babb Salem, Ohio

2 sliced cucumbers, peeled and sliced thin 1 onion, sliced 1 cup white vinegar 1/2 cup water 2 tsp. salt 2 tsp. snipped fresh dill Bring all to boil. Pour over cucumbers and onion slices and cover tightly. Refrigerate overnight. Farmer Bobs By Tammy Cunningham Rogers, Ohio

Ingredients: 6 sausage patties 6 eggs 6 slices of American cheese

12 slices of Texas toast or thick cut Italian bread 6 lettuce leaves 6 tomato slices Margarine Salad Dressing In a skillet fry the sausage patties till done. Leave them in the skillet with a lid on to keep warm. Then butter one side of the Texas toast and fry it in a skillet till lightly browned. Do this to all of the bread. Put them on a paper plate covered with a paper towel. In the same skillet add a little oil. Fry the eggs over hard then add one slice of cheese on each egg. Now assemble, put one piece of bread, browned side down, then a sausage patty, egg with cheese, lettuce leaf and tomato slice. Spread some salad dressing on the top slice of toast and enjoy. This recipe will make six Farmer Bobs. Ham Loaf By Mrs. Evelyn Babb Salem, Ohio

Ingredients for 12 Lb. Loaf 4 lb. pork 8 lb. ham 1-1/4 qt. bread crumbs 1 qt. milk 12 eggs, beaten 1 tsp. pepper 1. Mix thoroughly all ingredients 2. Mold and roll in bread crumbs Place in pans that have little sauce in bottom. Put on cookie sheet with water to bake. 3. Spread sauce over ham loaves 4. Bake 350 degrees till temperature reaches 170 degrees.

Ingredients for 24 Lb. Loaf 8 lb. pork 16 lb. ham Mix together good. 2-1/2 qt. bread crumbs 2 qt. milk 24 eggs, beaten 2 tsp. pepper 1. Mix thoroughly all ingredients 2. Mold and roll in bread crumbs Place in pans that have little sauce in bottom. Put on cookie sheet with water to bake. 3. Spread sauce over ham loaves 4. Bake 350 degrees till temperature reaches 170 degrees. Sauce Recipe 1/2 cup vinegar 1/2 cup water 1 can tomato soup 1 cup brown sugar 1/4 tsp. dry mustard Combine and simmer till boils (about 30 minutes). Pour over ham loaf (some at beginning) and about 1/2 hour before baking time is over. This is enough sauce for 2 loaves. May also be used for meat loaf or as sauce for meatballs. Holdens Cheesy Dippers By Tammy Cunningham Rogers, Ohio

Ingredients: 2 soft flour tortilla shells - 8 inch size 1/2-3/4 cup of shredded mozzarella cheese or provolone 1/4 cup of spaghetti or pizza sauce In a medium sized skillet lay one of the shells in the bottom, then sprinkle enough cheese to cover the shell. Lay the other shell on top of the cheese. Turn stove on low and cook till cheese

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1 4 • M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 starts to melt. About 5-6 minutes. Carefully flip the shells over and cook 2-3 more minutes. Remove from pan and cut into wedges. Heat your sauce in microwave till warm and dip your wedges in it. You could also add pepperoni slices before you sprinkle the shell with cheese. Makes cheese dipper wedges. Julie's Microwave Bread and Butter Pickles By Soni Feezle

2 cups sliced cucumbers 1 cup sliced onions 1/2 cup white vinegar 1/2 tsp. salt 1/2 tsp. mustard seed 1/4 tsp. celery seed 1/4 tsp. tumeric 1 cup sugar more or less Mix all ingredients together in microwave safe bowl, cover with plastic wrap. Microwave on high for 7 to 8 min-

utes. Refrigerate before serving. Makes one pint. Katie Did's Peppered Eggs By Kay McMillan Lisbon, Ohio

3 dozen medium or large eggs hard boiled 1 medium sized jar Med-Hot Peppers any brand or equal amount of fresh grown 1 Jalapeño pepper, optional 2 cloves garlic, crushed 1 medium onion, sliced thin 1 tbsp. turmeric for yellow color 1 tbsp. sugar, adjust to taste White Vinegar 1 Wide mouthed gallon jar, glass or plastic Place eggs in enough cold water to cover eggs and cover with tight lid, bring to rolling boil and turn off heat while leaving covered for 20-25 minutes. DO NOT REMOVE LID during this process. Peel eggs and place half of them in jar, then add turmeric and half

of peppers, onions, garlic, sugar and repeat for second layer. Top off with vinegar. If too sour add more sugar. Shake jar once a day to mix well. Brew for 4-5 days before use. Layered Pizza Dip By Sandra A. Conn Lisbon, Ohio

Ingredients: 1 (8-oz.) container soft cream cheese with chives and onions 1/2 cup chunky pizza sauce 1/2 cup chopped green bell pepper 1/3 cup finely chopped pepperoni 2 oz. (1/2 cup) shredded mozzarella cheese 2 oz. (1/2 cup) shredded Cheddar Cheese Directions: Heat oven to 350 degrees F. in ungreased 9-inch pie pan or 1 to 1-1/2 quart baking dish, layer all ingredients in order listed. Bake at 350 degrees F. for 10 to 15 minutes or until dip is hot and cheese is melted. Serve warm with


M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 • 1 5 bagel crisps, bagel chips or crackers. Macaroni and Cheese By Barb Cope East Palestine, Ohio 1 16-oz. box macaroni 1 can cream of celery soup 1 can cream of chicken soup 1/2 can milk 5 cup shredded cheddar cheese Boil macaroni in salted water (don't overcook). Mix soups, milk and 4 cups of cheese together. Add macaroni and mix together. Spray a 9x13" dish. Spread evenly and sprinkle one cup of cheese on top. Bake uncovered at 350 degrees for 45-50 minutes till lightly brown on top. Pumpkin Corn Bread By Mary Cox Columbiana, Ohio

3/4 cup yellow cornmeal 3/4 cup white sugar 1 cup flour 2 tsp. baking powder 1 tsp. cinnamon 1/8 tsp. nutmeg 1/8 tsp. ginger 1/8 tsp. ground cloves 1/8 tsp. salt 1 cup canned pumpkin 1 egg 1/2 cup milk Combine all ingredients in large bowl, beat until well blended. Pour into greased 9" loaf pan. Bake 350 degrees for 45 minutes. Cool in pan for 10 minutes, then turn out onto wire rack to cool. Makes 12 servings. Quick Bread Pudding By Mary Cox Columbiana, Ohio

2 slices soft or dry bread cubes 1/2 cup raisins 2 eggs, slightly beaten 1/3 cup sugar 1/8 tsp. salt 1/4 tsp. cinnamon 1 tsp. vanilla 2 cups milk Place bread cubes in lightly greased one quart casserole, sprinkle 1/2 cup raisins. Combine eggs, sugar, salt, cin-

namon, vanilla and milk, beat well. Place casserole in baking pan. Fill pan with about one inch hot water. Bake 350 degrees for 55-65 minutes till knife inserted near center comes out clean. Serve warm. 4-5 servings. S'more Dip By Sandra A. Conn Lisbon, Ohio

Ingredients: 1-1/2 cups semi-sweet chocolate chips 1 can (14 oz.) sweetened condensed milk (not evaporated) 1/2 cup marshmallow creme 1 box (13 oz.) graham cracker honey sticks Directions: In small microwavable bowl, microwave chocolate chips and condensed milk on High 1 to 2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spreading evenly. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance. Ser ve immediately with graham sticks for dipping. Salmon Marinade By Annie Toot Lisbon, Ohio (Amounts for 1 pound) 4 Tbl. butter 3 Tb. honey 2 Tbl. soy sauce (or to taste) 1/8 cup garlic, chopped 2 Tbl. lemon juice 1-2 tsp. sesame oil Melt butter and honey over low heat until liquified. Add garlic, soy and lemon juice. Remove from heat and add sesame oil. Marinate salmon for 3 to 4 hours or overnight. Grill salmon over medium heat until it flakes. To use marinade as a glaze or sauce, boil gently until it reduces by 1/3.

Saucy Pork Chops By Evelyn Babb Salem, OH

6 pork chops Salt & Pepper 1 onion, sliced 1 can cream of celery soup 1/4 cup catsup 2-3 tsp. Worcestershire sauce Brown chops, salt and pepper them. Top chops with onions. Combine remaining ingredients; pour over chops. Cover and simmer 45 to 60 minutees. Baste sauce over meat. Good with rice. Sausage Balls By Mary Cox Columbiana, Ohio

2 - 16 oz. pkgs. pork sausage 1-1/2 cups all purpose baking mix 4 cups sharp cheddar cheese Preheat oven to 375 degrees. Combine all ingredients in a large bowl. Stir well. Form into one-inch balls and place on an ungreased cookie sheet. Bake 1820 minutes until golden brown. Slow Cooker Apple-Bourbon Country-Style Pork Ribs By Sandra A. Conn Lisbon, Ohio Servings: 8 Ingredients: 5 lbs. country-style pork ribs Salt Ground black pepper 1 cup apple jelly 3/4 cup Bourbon 1/2 cup packed brown sugar 1/2 cup bottled barbecue sauce 1/2 cup cider vinegar 1/2 tsp. dried thyme, crushed 3 medium tar t cooking apples, peeled, cored, and quartered Directions: 1. Season ribs with salt and pepper; place in a 6-quart slow cooker. 2. In a medium bowl whisk together jelly, bourbon, brown sugar, barbecue sauce, vinegar, and the 1/2 teaspoon thyme. Pour bourbon mixture over ribs in the cooker. 3. Cover and cook on low-heat setting for 3 hours or on high-heat setting for 11/2 hours. 4. Add apples to slow cooker. Cover


1 6 • M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 and cook on low-heat setting for 3 to 4 hours more or on high-heat setting for 1-1/2 to 2 hours more or until apples and ribs are tender. 5. To serve, transfer ribs to a serving platter. Strain cooking liquid and serve with ribs. Tips for Recipes By Tammy Cunningham Rogers, Ohio

You can use the following tips to flavor white icing for one tub: For strawberry icing add two tablespoons of strawberry preserves. For peanut butter icing add two tablespoons of peanut butter. For cookies and cream icing add six crushed chocolate cookies. For mint icing add a few drops of peppermint extract. This could be used for chocolate icing. Also just taste and make sure it's minty enough. You can also add mini m&m's, chocolate chips, peanut butter chips or even Reeses pieces.

Pies Coconut Pumpkin Pie By Eileen Leffel Columbiana, Ohio

1 cup brown sugar 1/4 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. cloves 1 egg, beaten 1/2 cup Libby's evaporated milk 1-1/2 cups Libby's Pumpkin 1/4 cup coconut Pastry for 8" pie 1/4 cup coconut 2 Tbl. honey Mix first eight ingredients in order given. Fill unbaked pastry shell and bake. When done, top with remaining coconut, dribble with honey and return to oven to brown. Bake at 400 degrees for 15 minutes; then 375 degrees for 30 minutes. Fresh Strawberry or Peach Pie By Evelyn Babb Salem, OH

For Strawberry Pie: 3 oz. pkg. Strawberry Jell-O 2 cups water 1 to 2-1/2 cup sugar 1/4 tsp. salt 3 Tb. cornstarch Cook on stove till thick and clear (Cool). Add fresh stemmed strawberries in baked pie shell. For Peach Pie: Use Peach Jell-O and fresh sliced peaches. Oatmeal Pie Crust By Eileen Leffel Columbiana, Ohio

Scald 2 cups fine oatmeal with 1 cup hot water; mix well and roll out thin. As this bakes ver y quickly, fruit which requires much cooking must be cooked first before making the pies. This crust is very tender, possessing all the desirable qualities of the shortening pie crust. Baked Pineapple Stuffing By Barb Cope East Palestine, Ohio

1 ready crust 1 can crushed pineapple, undrained 1 small box instant vanilla or French Vanilla pudding 1 (8 oz.) ctn. Cool Whip Mix pineapple with instant pudding. Fold in 3/4 of Cool Whip. Place in pie crust. Top with remaining Cool Whip. Refrigerate.

Potato Dishes Laurie's Party Potatoes By Annie Toot Lisbon, Ohio 350 degree oven - 30-40 minutes Cook and mash 8-10 medium potatoes ADD: 8 oz. sour cream 8 oz. cream cheese - softened 8 oz. shredded colby or cheddar cheese 1 tsp. garlic powder 1 tsp. onion powder Salt & Pepper to taste Mix potatoes and above ingredients

thoroughly with electric mixer. Spray 2 quart casserole with Pam. Put mixture in casserole. Top with pats of butter and sprinkle with parsley flakes if desired. Bake until golden brown. This casserole can be made a day ahead of time and stored in the fridge. Potato Casserole By Annie Toot Lisbon, Ohio Great for a crowd! 350 degrees - 45 minutes. 1 large pkg. frozen hash browns, thawed 1 can cream of chicken soup 1 - 8 oz. sour cream 1/2 cup melted butter 1 small onion, chopped 1 lb. Velveeta cheese, cut up 1 tsp. salt 1/2 tsp. pepper TOPPING: 2 cups regular potato chips, crushed 1/2 cup melted butter 1 Tbl. chopped parsley Layer hash browns in large casserole dish. Mix next six ingredients together in separate bowl. Pour over potatoes and spread evenly. Cover with crushed chips and drizzle with melted butter. Bake until golden brown.

Salads Amish Crust Salad By Mary Liggitt Columbiana, OH

CRUST 2 cups flour 3/4 cup margarine 1/2 cup sugar 1/2 cup chopped nuts Combine crust ingredients as in making pie crust. Put mixture in a 9x12" pan. Bake at 350 degrees for 15 minutes. Cool. TOP 1 can (20 oz.) crushed pineapple 1 pkg. (3 oz.) orange or lemon or lime jello 8 oz. cream cheese 1 cup granulated sugar 1 large Cool Whip Drain pineapple, heat juice and dissolve jello in hot juice. Soften the cream


M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 • 1 7 cheese. Blend sugar into the cream cheese. Prepare, if frozen Cool Whip. Fold pineapple, cream cheese, jello and cool whip together and spread over the cooled crust. Refrigerate. Very good! Bacon Ranch Pea Salad By Sandra A. Conn Lisbon, Ohio Servings: 4 Ingredients: 4 slices bacon 1 quart water 1 (16 oz.) pkg. frozen green peas 1/3 cup chopped onions 1/2 cup Ranch dressing 1/2 cup shredded Cheddar cheese Directions: 1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside. 2. Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water. 3. In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving. Christmas Salad By Barb Cope East Palestine, Ohio

1 can Eagle Brand milk 1 large ctn. Cool Whip 1 can crushed pineapple, drained 2 cans mandarin oranges, drained 1 cup miniature marshmallows 1 can pie filling 1 cup chopped nuts Beat Eagle Brand milk and Cool Whip together. Add remaining ingredients and mix. Chill 24 hours in a 9x13x2" pan. Aunt Ginny's Molded Cranberry Salad By Annie Toot Lisbon, Ohio Grind together: 1 pkg. (1 lb.) cranberries, washed 2 apples, peeled with seeds removed 2 navel oranges 2 cups sugar 1 small can cr ushed pineapple, drained

1 cup chopped walnuts To ground ingredients, add sugar, walnuts and pineapple. Chill overnight and serve. This salad is more like a "relish" and will yield a large bowl. Marinated Cucumber Salad By Mary Cox Columbiana, Ohio

1/4 cup vinegar 1 cup sugar 2 cucumbers, peeled, seeded and diced 1 red pepper 2 carrots, peeled 1 onion, sliced in rings Salt and Pepper to taste Cook vinegar and sugar in saucepan until sugar dissolves. Pour vinegar mixture over all vegetables and add salt and pepper to taste. Marinate in refrigerator for a few hours. Quick and Easy Zucchini-Linguini By Marianne Page Cleveland, Ohio

3 Tbl. olive oil 2 medium onions, chopped 2 garlic cloves, minced 1 lb. unpared small zucchini cut into match stick pieces. 2 sweet red or green peppers cut into strips 4 medium to large tomatoes, chopped 1 tsp. salt 1/8 tsp. crushed red pepper flakes 1 lb. cooked linguini, drained Grated cheese for garnish Heat oil in large skillet. Add all vegetables but tomatoes. Sauté 5 minutes stirring. Add tomatoes, salt, crushed red pepper. Cook over low heat 5 minutes more or until vegetables are crisp and tender. Pour over hot pasta. Top with parmesan cheese. This is one of our favorite summer recipes. Good hot or cold like a pasta salad.

Watergate Salad By Mary Liggitt Columbiana, OH

1 small can crushed pineapple, juice also 1 small box Pistachio instant pudding (3 oz.) 1 Cool Whip 1/2 pkg. mini marshmallows (10 oz.) In a large bowl, combine the pineapple and dry pudding mix. Fold in the thawed Cool Whip and marshmallows until well mixed. Refrigerate till chilled and serve.

Soups and Stews Chicken Stew By Mary Cox Columbiana, Ohio

1 or 1/2 chicken 2 cans cream of chicken soup 10 potatoes, peeled and diced 2 onions, diced 2 cans creamed corn 1 can evaporated milk Boil chicken and debone. Add all ingredients together and cook about one hour on medium heat. Stir occasionally. Crock Pot Beef Stew By Sandra A. Conn Lisbon, Ohio

Ingredients: 2 lbs. stewing beef, cubed 1/4 cup flour 1 tsp. salt 1 tsp. pepper 1-1/2 cups beef stock 1 tsp. paprika 1 Tbl. Worcestershire sauce 1 bay leaf 6 garlic cloves, crushed 1 onion, chopped 1 stalk celery, sliced 4 carrots, sliced 3 potatoes, cubes Directions: 1. Combine flour, salt and pepper. 2. Coat beef with flour mixture. 3. Put beef mixture and all other ingredients in crockpot.


1 8 • M o r n i n g J o u r n a l • M o J o C o okb o ok 2 01 3 • Fr i d a y , S ep t em b er 2 7 , 2 01 3 4. Cook 4-6 hours on high or 10-12 hours on low. Crock Pot Chili By Tammy Cunningham Rogers, Ohio

Ingredients: 5 cans of kidney beans, light or dark, strained 1 can of chili beans 1 small can of chopped tomatoes and green chili peppers 1 large can tomato juice 1 pound ground sirloin 1 large onion 1 large green pepper 1 pkg. of dry chili seasoning mix In a large skillet brown sirloin with the peppers and onions that you have cut into chunks. When done use slotted spoon and put it into your crock pot. Add the beans, chili's and tomato juice. Put in seasoning mix and stir. Put your lid on and cook for 4-5 hours on high or 6-7 hours on low, depending on your crock pot. Stir every so often. When you serve it, I like to add some shredded cheddar cheese on top and some cornbread on the side. Old Fashioned Potato Soup By Mary Cox Columbiana, Ohio

8 medium size potatoes, cubed 1 quart milk 2 tsp. salt 1/4 tsp. pepper 1 Tbl. butter 1/2 cup flour 1 egg, well beaten 2 to 4 Tbl. milk Cook potatoes in boiling salted water until tender, drain. Add one quart milk to potatoes and heat. Blend in the salt and pepper. Cut butter into flour, blend in the egg and milk using only enough milk to make mixture thin enough to drop into the hot soup. Drop by teaspoonfuls into hot soup. Cover and cook about 10 minutes. Serve at once.

Stuffed Pepper Soup By Mary Liggitt Columbiana, Ohio

1 lb. ground beef - browned 1 large can tomato puree or pieces 2 cups chopped green peppers 1 cup onions - chopped 2 cups cooked rice 1/4 cup brown sugar Lemon Pepper seasoning or use salt and pepper. Brown ground beef. Pour tomato puree in large skillet. Add beef, peppers, onions, cooked rice and brown sugar. Simmer one hour or more till vegetables are softer. Use salt and pepper to season. Very good and easy to make.

Vegetable Dishes Baked Stuffed Tomatoes By Mary Cox Columbiana, Ohio

6 large tomatoes 1 cup bread crumbs 1/2 tsp. salt 1 Tbl. minced onion 1 egg, well beaten 2 Tbl. melted butter 1 tsp. minced parsley Pepper Remove the stem ends of tomatoes and cut out the centers. Fill with filling made of the rest of the ingredients. Place in a baking dish and bake in a moderately hot oven at 350 degrees for 30 minutes. Basil and Onion Grilled Vegetables By Alyce Applegate Lisbon, Ohio 3 medium ears fresh corn, cut each into 3 pieces Medium red potatoes, quartered 1 cup fresh baby carrots 1 large green pepper, cut in one inch pieces 1 large red sweet pepper, cut in one inch pieces 1 envelope onion soup mix 3 Tbl. minced fresh basil or 1 Tbl. dried basil 1 Tbl. olive oil

1/4 tsp. black pepper 1 Tbl. butter Combine first 9 items, toss to coat. Place on double thickness of foil (about 28x28"). Dot with butter. Fold foil around the veggie mixture and seal tightly. Grill covered over medium heat 25-30 minutes until potatoes are done, turning once - serves 6. Blueberry Baked Corn (Gluten free) By Barbara Bailey Lisbon, Ohio

2 cups corn (fresh off the cob, frozen or canned) 1/2 cup cornmeal 1 Tbl. sugar 1 Tbl. olive oil 1/2 cup applesauce 1/4 tsp. salt 3/4 cup milk or milk alternative (soymilk, almond milk, etc.) 1/2 cup blueberries Preheat oven to 350 degrees. Spray an 8x8" pan with non-stick baking spray. Mix the ingredients in a medium bowl, then pour the batter in the pan. Bake for 45-50 minutes. Roasted Cauliflower By Joyce E. Hillberry Lisbon, Ohio

1 head cauliflower, cut into 1/2 to 1 inch florets 1/2 cup bread crumbs 1/4 cup olive oil Parmesan Cheese Cover cauliflower with olive oil, bread crumbs, parmesan cheese, salt and pepper to taste. Toss until well coated. Spread onto cookie sheet lined with non-stick foil. Roast at 350 degrees for 30 to 40 minutes until nicely browned.


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MoJo Cook Book 2013  

Morning Journal readers and staff submit their best recipes!