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!