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2012

Holiday Cookbook


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table of

contents Appetizers. . . . . . . . . . . . . 2 Breads and Breakfast. . . . . 5 Main Dishes. . . . . . . . . . . 13 Soups. . . . . . . . . . . . . . . . 21 Salads and Sides . . . . . . . 25 Desserts. . . . . . . . . . . . . . 30

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Appetizers JUDY’S CHEESE BALL

sink. Change water every hour. Drain well.

2 packages cream cheese 1 4.25-ounce can Underwood deviled ham 3 to 4 chopped green onions 1 to 2 cups shredded cheddar cheese 1 package dry Hidden Valley dressing mix

Make a syrup of sugar, vinegar and spices. Bring to a boil. Add tomatoes, handling gently so they do not fall apart and let stand overnight.

Mix deviled ham and dressing mix together. Mix green onions and cheese in next. Then combine with the cream cheese. Shape into a ball. Refrigerate at least one hour before serving. Judy Waskom, Seymour

GREEN TOMATO PICKLES 9 to 10 pounds green tomatoes 3 cups pickling lime 5 pounds sugar 1 tablespoon ground ginger 1 tablespoon ground cinnamon 3 pints white vinegar 1 tablespoon pickling spice 1 tablespoon ground cloves 1 tablespoon celery seed (tied with pickling spice in a cloth) Slice tomatoes about ¼-inch thick and soak 24 hours in 2 gallons of water and lime. Large glass jars work well. Drain and wash well. Soak four hours in ice water in

Next day, bring to a boil for one hour and put in hot, sterile wide-mouthed pint jars with lids and rings. Process in a hot water bath for 15 minutes. Remove to a place with no drafts, allowing jars to seal. Makes a sweet, crispy, pickle; good in chicken salad. Yvonne Selig, Scipio

WHOLE PITTED DATES Stuff with pecan half. Cut bacon slices in four pieces. Wrap bacon around the date and hold it with a toothpick. Bake at 400 degrees 10 to 12 minutes. Carol Boyer, Seymour

BARB’S CHICKEN, SPINACH AND STUFFING WRAPS 4 flour tortillas (large) 2 cups of fresh spinach (cut into small pieces) 4 cups of shredded cheese (your favorite) 4 cups of stuffing mix (prepared) 2 cups of grilled chicken breast (prepared)

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Appetizers 8 tablespoons of butter Honey mustard sauce (optional)

Let set for three hours or overnight. Use crackers or tortilla pieces for dipping.

Heat large skillet with 1 tablespoon of butter on medium. Take 1 tortilla and in the center add cheese, 1 cup of stuffing mix, one small handful of spinach and ½ cup of grilled chicken breast. Roll up like a closed, two-sided burrito. Place wrap into the skillet with the melted butter. Turn often to prevent burning but leave in until golden. Add butter as needed. Cut wrap in half and repeat. Place onto serving dish and serve with honey mustard sauce. Barbara Berry, Columbus

CLAM DIP 1 8-ounce package cream cheese 1 teaspoon onion juice Ketchup 1 teaspoon Worcestershire sauce 1 large can clams, minced Half the juice from the can of clams Garlic salt ½ cup mayonnaise Beat the cream cheese and onion juice together. Add the ketchup until light pink. Whip the remaining ingredients together and spoon in the clams.

Cathy Hauther, Columbus

VEGETABLE DIP Mix package of Hidden Valley ranch dressing, 16 ounces of cottage cheese and 8 ounces of Hellmann’s mayonnaise. Mary Ann Bolin, Nashville

SWEET & SOUR MEATBALLS 1 pound hamburger 1 pound sausage or 2 pounds hamburger and omit the sausage 2 cups bread crumbs 2 tablespoons chopped onion 2 eggs, beaten 1 teaspoon salt ¼ teaspoon pepper 1 tablespoon margarine 3 tablespoons cornstarch 1 cup vinegar ¾ cup sugar 1 tablespoon Worcestershire sauce 1 green pepper, diced 1 20-ounce can chunky pineapple 1 8-ounce can tomato sauce Combine hamburger, sausage, bread crumbs, chopped onion, 2 eggs, salt and pepper. Shape into balls. Brown in marga-

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Appetizers rine over medium heat in a skillet. Drain. Place meatballs into a 13-by-9 baking dish. Combine cornstarch, vinegar and sugar. Cook over low heat, stirring constantly until clear and thick. Stir in remaining ingredients, pour over meatballs. Bake at 300 for 40 minutes or in a slow cooker on 4 for 1 hour and then on 3 until done. Clarabell Leahigh, Seymour

RITA’S DIP

AVOCADO CRAB GUACAMOLE 3 ripe avocados ½ red onion, minced (about ½ cup) 2 tablespoons fresh lime juice ½ teaspoon coarse salt 1 jalapeno chili, stems and seeds removed, minced ½ ripe tomato, seeds and pulp removed, chopped About 8 ounces pasteurized crab, lump or claw meat Cut avocados in half. Remove seed. Scoop out avocado from the peel and put into a mixing bowl.

2 large packages cream cheese 1 red onion, chopped 1 green pepper, chopped About 2 tablespoons Lawry’s season salt 1 can (No. 303) crushed pineapple, well drained and wrung out until very dry

Using a fork, roughly mash the avocado. Add the chopped onion, lime juice and salt and gently fold.

Mix all ingredients together, then roll in chopped walnuts or pecans. Refrigerate overnight. Serve with a variety of crackers. Rita Murray Anderson, Columbus

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready, or, if eating soon, cover and keep at room temperature for up to an hour. Just before serving, fold in minced chili, chopped tomato and crab, saving some to garnish the top. Makes about 3 cups. — Adapted from Simplyrecipes.com

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Breads and Breakfast CALIE’S CHRISTMAS PANCAKES 1 egg 1 cup eggnog 2 tablespoons softened butter 1 cup flour 2 tablespoons sugar 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt

1 cup shortening, melted Butter or margarine Dissolve yeast in warm water. Let stand 4 minutes. Stir in the buttermilk; set aside. In a large mixing bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast/buttermilk mixture; mix well.

Mix all ingredients until smooth. Heat griddle/pan to medium heat and add olive oil. Pour batter to desired pancake size (or shape). Flip over when you see bubbles pop on top. Serve with butter, whip cream and pumpkin pie spice Makes about 20 3-inch pancakes. Calie Amini, Columbus

ANGEL BISCUITS 2 ¼-ounce packages active dry yeast ¼ cup warm water, 110-115 degrees 2 cups warm buttermilk, 110-115 degrees 5 cups all-purpose flour 1/3 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 tablespoon salt

Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll to a ½-inch thickness. Cut with a 2½-inch biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1½ hours. Bake at 450 for 8-10 minutes. Lightly brush tops with melted butter. Yield: About 2½ dozen. Clarabell Leahigh, Seymour

GERMAN PANCAKE 6 eggs 1 cup milk 1 cup flour ½ teaspoon salt 2 tablespoons butter, melted Place eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 9-by-13inch pan; add the batter. Bake uncovered at 400 degrees for 20 minutes.

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Breads and Breakfast Buttermilk syrup: 1½ cups sugar ½ cup butter ¾ cup buttermilk 2 tablespoons corn syrup 1 teaspoon baking soda 2 teaspoons vanilla

Knead the dough on a lightly floured surface until smooth. Roll dough into a 15-by8-inch rectangle. Preheat the oven to 400 degrees. Grease a 9-inch round baking pan lightly.

In a saucepan, combine the sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil and boil for 7 minutes. Remove from heat and stir in vanilla. Serve immediately. Makes about 2 cups. Note: Be careful and use a large pan for the syrup, as it will boil over. Laverne Casey, North Vernon

SWEET CINNAMON BISCUITS 2 cups sifted all-purpose flour 1 tablespoon baking powder 1 teaspoon salt ¼ teaspoon baking soda ¼ cup vegetable oil ¾ cup buttermilk 8 tablespoons (1 stick) butter, softened ¾ cup granulated sugar 1 teaspoon cinnamon Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.

Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal. Cut the roll into 1½ inch slices. Arrange the slices, cut side up, in prepared pan. Bake until lightly browned, about 15 to 20 minutes. Serve hot. Carol S. Boyer, Seymour

CORN BREAD 1 cup yellow meal 1 cup flour ¼ cup sugar 1 cup milk 4 teaspoons baking powder ¾ teaspoon salt 2 eggs ¼ cup oil Mix and bake in 9-by-9-inch pan at 425 degrees for 15 minutes. Laverne Casey, North Vernon

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Breads and Breakfast BAKED BLUEBERRY FRENCH TOAST

utes, stirring constantly. Stir in blueberries. Reduce heat. Simmer 8 to 10 minutes or until blueberries have burst. Stir in butter until melted. Serve with french toast. Serves 6 to 8.

12 slices white bread (remove crust) 2 8-ounce bars cream cheese 2 cups blueberries 12 eggs 2 cups milk 1/3 cup maple syrup

Janet Anthony, Columbus

GARLIC BUTTER

Cut or tear bread into 1-inch cubes; place half in a greased 13-by-9-by-2-inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover; bake 25 to 30 minutes more or until golden brown and center is set. Sauce: ½ cup sugar 2 tablespoons cornstarch 1 tablespoon butter 1 cup blueberries 1 cup water Combine sugar and cornstarch; add water. Bring to boil over medium heat; boil 3 min-

½ cup soft butter 1 garlic clove 2 teaspoons dried parsley ½ teaspoon Italian spice 1 teaspoon chives ½ teaspoon dried basil ½ teaspoon oregano Do not melt butter. Just mix all and spread on bread. Laverne Casey, North Vernon

GRANDMA’S BISCUITS 3 cups self-rising flour A right smart handful of hog lard or ½ cup shortening 1 cup milk Grandma places her flour in a large bowl, makes a well in the center and adds the lard and milk to it. Work it together and roll it out. Cut out small biscuits. Bake in a 425-degree oven until golden brown. Makes about 3 dozen biscuits. Paula Gray, Columbus

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Breads and Breakfast MOM’S GARLIC CHEDDAR BAY BISCUITS

Use a brush to spread garlic butter over tops of biscuits. Use all of the butter.

2½ cups Bisquick 4 tablespoons cold butter 1 heaping cup grated cheddar cheese ¾ cup cold milk ¼ teaspoon garlic powder To brush on top: 2 tablespoons butter, melted ½ teaspoon garlic powder ¼ teaspoon dried parsley flakes Pinch salt Preheat oven to 400 degrees. Combine Bisquick with cold butter in medium bowl using pastry cutter or large fork. Don’t mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheese, milk and garlic powder. Mix by hand until combined, but don’t overmix. Drop approximately ¼ cup portions of dough onto ungreased cookie sheet using ice cream scoop. Bake for 15 to 17 minutes or until tops of biscuits turn light brown. When you take biscuits out of the oven, melt the 2 tablespoons butter in a small bowl in microwave. Stir in garlic powder, parsley flakes and salt.

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BANANA ANYTHING BREAD 1 stick butter, melted (plus extra for buttering pans) 1¼ cups all-purpose flour ¾ cup sugar 1 teaspoon baking powder 1 teaspoon salt ½ teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon nutmeg 1 cup anything (chocolate chips, nuts, candy, dried fruit, etc.) 2 large eggs ½ cup Greek yogurt (plain, vanilla or honey) 1 teaspoon pure vanilla extract (NielsenMassey brand is the best) 1 cup (approximately 2 medium) banana, mashed Preheat oven to 350 degrees. Butter a 9-by5 loaf pan or 3 6-by-3 mini loaf pans. Whisk the flour, baking powder, salt, baking soda, cinnamon and nutmeg together in a large bowl. In a separate bowl whisk together eggs, sugar, melted butter, Greek yogurt and va-

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Breads and Breakfast nilla. Stir mashed bananas into egg/yogurt mixture.

Makes 1¼ cups. Freeze what you don’t need in mason jars.

Stir one cup anything into flour mixture.

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Fold banana mixture into flour anything mixture till combined. Spread batter into prepared pans. Bake until toothpick comes out clean, 55 minutes for 9-by-5 pan; 35 to 40 minutes for 6-by-3 mini pans. Cool for 30 minutes, then turn out onto a wire rack to continue to cool. Catharine Hudman, Columbus

PERFECTO PESTO BREAD SPREAD 2 ounces fresh basil leaves ¾ ounce fresh parsley ¼ ounce fresh lemon verbena leaves 2/3 cup pine nuts and/or walnuts 2/3 cup grated Parmesan cheese ½ cup olive oil 4 cloves of garlic, quartered ½ teaspoon salt ¼ teaspoon fresh cracked pepper Combine all ingredients into a large food processor and process until nearly smooth, stopping occasionally to scrape down sides as needed. Freeze or refrigerate. A little goes a long way. Use on sandwiches, salads, toast, pasta, pizza, anything that could use a little extra pizzazz.

Catharine Hudman, Columbus

OVERNIGHT COFFEE CAKE 2/3 cup butter or margarine, softened 1 cup sugar ½ cup light brown sugar 2 eggs, beaten 2 cups all-purpose flour 1 box (3.4 ounces) Jell-O Instant Vanilla Pudding Mix (dry) 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon 1 cup buttermilk* Topping: ½ cup light brown sugar ½ cup finely chopped pecans ½ teaspoon cinnamon ¼ teaspoon ground nutmeg, optional In a mixing bowl, cream butter or margarine and sugars. Add eggs; mix well. Combine flour, pudding mix, baking powder, baking soda and cinnamon; add to creamed mixture alternately with buttermilk. Mix well. Spread into a greased 9-by-13-inch baking pan.

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2012 COOKBOOK

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Breads and Breakfast Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight. Bake uncovered at 350 degrees for approximately 30 to 35 minutes or until done. *I make my own buttermilk: Put 1 1/3 tablespoons vinegar in glass measuring cup. Add milk to make 1 cup. Let stand about 5 minutes, then stir. Eydie Branham, North Vernon

CREAMED EGGS OVER TOAST 6 hard-cooked eggs, cut in fourths — set aside White sauce: 3 tablespoons margarine 3 heaping tablespoons flour 1½ cups milk Melt margarine in medium saucepan. Add flour and stir on medium heat until smooth. Add milk and stir until thickens. Then add cut-up eggs. Serve over toast. Hint: I trim bread of crust. Then place the bread in a muffin tin. Toast bread in 375-degree oven until browned. Remove from muffin tin and fill with creamed eggs. Eydie Branham, North Vernon

FRENCH TOAST CASSEROLE 1 stick (½ cup) unsalted butter 1 cup packed brown sugar 2 tablespoons corn syrup 8- to 9-inch round loaf country-style bread 5 large eggs 1½ cups half-and-half 1 teaspoon vanilla 1 teaspoon Grand Marnier ¼ teaspoon salt Powdered sugar to taste In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13-by-9-by-2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half-andhalf, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least eight hours and up to one day. Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until

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2012 COOKBOOK


Breads and Breakfast puffed and edges are pale golden, 35 to 40 minutes. Serve immediately or freeze in an airtight container for up to one month. This also can be prepared a night ahead and then cooked the next morning for breakfast. Sherry Fisher, Seymour

LEMON LOAF 2 whole eggs 1 whole lemon, zested and juiced ¼ cup honey ¼ cup canola oil ¾ cup sugar, plus 1 tablespoon, divided ¾ cup milk 2¼ cups all-purpose flour 2¼ teaspoons baking powder Preheat the oven to 350 degrees. Beat the eggs, then add the lemon juice, lemon zest and honey. Whisk together and add the oil and ¾ cup sugar, whisking them in as well. Whisk in the milk. Add the flour and baking powder and mix to combine before pouring the batter into a 9-inch rectangular loaf pan. Sprinkle the remaining tablespoon of sugar over the top of the batter and bake for about 40 minutes, or until a cake tester comes out clean. Cool briefly before re-

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moving it from the pan to finish cooling on a rack. Sherry Fisher, Seymour

SUNDAY BRUNCH CASSEROLE ½ pound bacon ½ cup green pepper, chopped 1 pound hash browns 1 teaspoon salt ½ teaspoon pepper ½ cup onion, chopped 12 eggs 1 cup milk 1 cup cheddar cheese, shredded In a skillet, cook bacon till crisp. Remove, drain and crumble. Set aside. Saute onion and green pepper till tender. Remove. Beat eggs and milk in a large bowl. Stir in potatoes, cheese, salt, pepper, cooked bacon and sauteed onion and green pepper. Put all in a well-greased 13-by-9 baking dish. Bake at 350 for 35 to 45 minutes. Clarabell Leahigh, Seymour

CORN SPOON BREAD 2 eggs, slightly beaten 1 8½-ounce package corn muffin mix 1 8-ounce can whole kernel corn, drained 1 8-ounce can cream-style corn 1 cup sour cream

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Breads and Breakfast Preheat oven to 350 degrees. Combine eggs, muffin mix, whole kernel corn, cream-style corn, sour cream and butter. Spread in a greased 11-by-7-inch baking dish. Bake for 35 minutes. Sprinkle cheese on top and bake for 10 to 15 more minutes or until a knife inserted in center comes out clean. Let cool for 15 minutes on a rack before cutting into squares. Jan Sabatino, Columbus

ONION-PARMESAN DROP BISCUITS 1 tablespoon olive oil 2 small yellow onions, finely chopped 2 shallots, minced 3 cups all-purpose flour 5 teaspoons baking powder ½ teaspoon salt 12 tablespoons (1½ sticks) cold unsalted butter, cut into small cubes 1½ cups grated Parmesan cheese, divided 1 cup milk, cold

the olive oil. Add the onions and the shallots and saute until very soft and caramelized, about 10 to 12 minutes. Transfer to a shallow dish and chill for 10 minutes. In the bowl of a food processor, pulse together the flour, baking powder and salt. Add the cold butter and pulse until the butter is the size of peas. Add the chilled onions and 1 cup of the Parmesan cheese and pulse to distribute. Add the milk and pulse just until the dough comes together. Drop the dough in ½ cup mounds onto the prepared baking sheet, then sprinkle each mound of dough with a bit of the remaining ½ cup of Parmesan cheese. Chill or bake immediately. Bake for 18 to 20 minutes, or until golden brown and cooked through. Servings: 12 — Associated Press

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Main Dishes SKILLET TOMATO BEEF PASTA 6 ounces uncooked pasta (such as penne, spirals or macaroni) 1 pound hamburger 1 medium onion, chopped 1 14.5-ounce can French-style green beans, drained 1 14.5-ounce can diced tomatoes Cook pasta and drain well. Brown hamburger and onions in large skillet while pasta is cooking; drain. Add beans and tomatoes; mix well. Add pasta and heat through. Season to taste. Laverne Casey, North Vernon

SHIPWRECK DINNER 1 pound extra lean ground beef 1 box (7¼ ounces) Kraft Macaroni & Cheese Dinner 1 can (16 ounces) stewed tomatoes, undrained 1 cup frozen green peas 1 cup milk 1 cup shredded mozzarella cheese Brown meat in large nonstick skillet on medium-high heat. Drain fat, if necessary. Stir in macaroni, cheese sauce mix, tomatoes, peas and milk. Bring to boil. Reduce heat to medium-low; cover. Simmer 12 minutes or until macaroni is tender.

Sprinkle with cheese. Let stand five minutes or until cheese is melted. Makes four servings. Debbie Miller, Columbus

MAKE AHEAD HOT CHICKEN SALAD 4 cups cold, cut-up chicken (4 whole breasts) 2 tablespoons lemon juice ¾ cup mayonnaise 1 teaspoon salt 2 cups chopped celery 4 hard-boiled eggs, sliced ¾ cup cream of chicken soup, undiluted 1 teaspoon dried minced onion 2 pimentos, cut fine 2/3 cup toasted almonds (optional) Place all the above in 9-by-13-inch dish. Top with 2 cups mild cheddar cheese, grated, and 1½ cups crushed potato chips. Let stand overnight in refrigerator. Bake at 375 or 400 degrees 20 to 25 minutes. Note: Could use leftover roasted turkey as part of the chicken. Norma Thomas, Seymour

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2012 COOKBOOK

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Main Dishes PORK CHOP CASSEROLE 4 medium potatoes, peeled and diced 1 small onion 4 thick pork chops 1 can cream of mushroom soup, undiluted ½ teaspoon salt Dash of pepper 2/3 cup milk Alternate layers of potatoes, onions, salt and pepper in lightly greased 2-quart baking dish. Combine soup and milk; mix well. Pour over potato mixture. Brown pork chops on both sides. Place on top of potato mixture. Cover and bake at 350 degrees for 1½ hours or until tender. Laverne Casey, North Vernon

SWISS STEAK 1½ pounds round steak 1 clove garlic, minced ¼ cup flour 3 or 4 sticks celery, diced 2 8-ounce cans tomato sauce or 2 cups tomatoes 1 tablespoon Worcestershire sauce 1 teaspoon salt ¼ teaspoon pepper 2 large onions, sliced 1 green pepper, diced

dients. Cover, reduce heat to simmer and cook 1½ to 2 hours until tender. Remove cover last 15 minutes to thicken sauce. Laverne Casey, North Vernon

FISH TACOS 8 white fish finger-sized pieces, battered and deep fried Cumin to taste 2 cups coarsely shredded raw cabbage 8-ounce package shredded cheddar 16 soft corn tortillas Habanero hot sauce to taste ½ cup mayonnaise Lime juice ½ cup sour cream Taco sauce Make a dressing with the mayonnaise, sour cream, cumin and habanero hot sauce. If too hot, the lime juice can be added by the teaspoon to reduce the hot flavor, and it adds additional flavor. Set dressing aside. Fry the fish and set aside, keeping it warm. Heat the tortillas in the microwave on plate covered with wax paper for 30 seconds or until warm. Allow two tortillas per taco. Once warm, place the fried fish into the doubled tortillas. Top with cabbage, cheese, the dressing and additional taco

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Main Dishes sauce if desired. May be topped with a little extra lime juice. Makes eight tacos. Yvonne Selig, Scipio

MEAT LOAF 1 pound lean ground beef 1 egg, slightly beaten 2 tablespoons chopped onion 2/3 cup cracker crumbs or dry bread crumbs 2/3 cup tomato sauce or milk 1 teaspoon salt (optional) ¼ teaspoon pepper

Place corn chips in a greased, shallow 2½-quart baking dish.

Place all ingredients in mixing bowl and mix well. Press into slightly coated loaf pan. Bake in moderate oven (350 degrees) for 40 to 50 minutes.

Toss the turkey, Mexican seasoning and onion together; Sprinkle over bean mixture. Top with remaining cheese.

Place the refried beans in a small saucepan; cook and stir over medium heat until heated through. Remove from the heat; stir in 1 cup cheese and salsa. Spread over chips.

Carefully drain some of the extra grease off halfway through cooking time if needed. Top with ketchup last 10 minutes and finish cooking. Makes four servings. Debra Miller, Columbus

TURKEY TACO BAKE 2 cups coarsely crushed corn chips 1 can (16 ounces) refried beans 2 cups (8 ounces) shredded Monterey Jack cheese, divided 1 cup salsa

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2 cups shredded cooked turkey 1 teaspoon Mexican or taco seasoning 2 tablespoons onion (optional) 1 chopped medium tomato Sour cream (optional)

Bake, uncovered, at 400 degrees for 20 to 25 minutes or until cheese is melted. Sprinkle with fresh chopped tomato and sour cream if desired. Four servings. Debra Miller, Columbus

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Main Dishes 10 ounces mozzarella cheese, shredded 10 ounces cheddar cheese, shredded 7-ounce jar mushrooms, drained (optional) Brown hamburger and onion in saucepan and drain. Using half of each, layer the following, in order given, in slow cooker. Then repeat layers: Ground beef and onions Green pepper Pasta Pepperoni Pizza sauce Cheddar cheese Mozzarella cheese

Season the pork chops with salt and pepper. In a large nonstick skillet, heat the oil over medium-high. Add the pork chops and cook until they are just barely pink at the center, 6 to 8 minutes per side, depending on the thickness. Transfer the chops to a plate and cover with foil.

Cook on low 3 to 4 hours.

Reduce the heat to medium-low. Add the onions and brown sugar to the skillet and cook, stirring constantly, until the onions are golden-brown, about 5 minutes. Reduce the heat if the onions begin to burn. Add the pears and rosemary and cook until the pears are just tender, about 2 minutes. Add the apple juice and vinegar, then simmer until the mixture is reduced and slightly thickened, about 2 to 3 minutes. Stir in the mustard.

Keep pasta covered with sauce so it doesn’t become dry and crunchy. Diane Powell, Columbus

PORK CHOPS WITH PEAR, CARAMELIZED ONIONS AND ROSEMARY 4 center-cut, boneless pork top loin chops, trimmed ¼ teaspoon salt ¼ teaspoon ground black pepper 2 teaspoons olive oil 1 small yellow onion, cut in half length-

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wise and thinly sliced (½ cup) 2 teaspoons brown sugar 1 large ripe, but firm pear, peeled, cored and chopped 2 teaspoons chopped fresh rosemary or ½ teaspoon dried ¾ cup apple juice 1 tablespoon cider vinegar 2 teaspoons Dijon mustard

Return the pork chops to the pan and turn to coat with the sauce. Serve the chops

2012 COOKBOOK


Main Dishes with the pear and onion sauce spooned over the top. Serves four. Diane Powell, Columbus

PORCUPINE MEATBALLS

Bake, uncovered, in a 350-degree oven for one hour or until the pork chops are tender. Serves eight people. Paula Gray, Columbus

ROTEL CHICKEN CASSEROLE

1 pound ground beef ½ cup uncooked minute rice 1 tablespoon minced onion 1 tablespoon Worcestershire sauce 1 teaspoon salt 1 small can tomato soup 1 small soup can water Combine meat, rice, onion and salt. Mix well and form into balls. Place in a deep baking dish. Combine tomato soup, water and Worcestershire sauce. Pour over meatballs. Cover dish. Bake at 350 degrees for one hour. Rachel Pence, Hope

COCA-COLA PORK CHOPS 8 pork chops Salt and pepper to taste 1 cup ketchup 1 cup Coca-Cola Brown sugar Place the pork chops in a baking pan. Season with salt and pepper to taste. Mix ketchup and Coca-Cola and pour over the pork chops. Sprinkle with brown sugar.

3½ cups chicken, cut up 1 medium onion, chopped 1 green pepper, diced 1 stick margarine, melted 1 pound sharp Velveeta, cut into small pieces 1½ quarts chicken stock or broth 7 10-ounce packages of vermicelli 1 10-ounce package frozen peas 1-2 cans Rotel tomatoes with green chilies 1 6-ounce jar mushrooms, diced Cook chicken and cool. Then cut up and set aside. Cook vermicelli in broth for 10 minutes. Meanwhile, saute onion and green pepper in margarine. Melt Velveeta. Add onions, peppers and Rotel. Add all other ingredients and stir well. Pour into buttered casserole dish. Cover and cook for 20 to 30 minutes in 350-degree oven. Do not leave in oven; it will make it dry. Joyce Underwood, Columbus

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2012 COOKBOOK

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Main Dishes CHICKEN CORDON BLUE 6 large skinless whole chicken breasts 6 slices Swiss cheese 6 slices deli ham 1 cup flour 1 teaspoon paprika ½ cup margarine (more if needed) 2 chicken bouillon cubes Sauce: 1 tablespoon cornstarch 1 cup heavy whipping cream Flatten chicken breasts. Place ham on chicken, then place cheese on top of ham and roll up. Use toothpicks to keep chicken breasts closed. Roll in flour and paprika mixture. Brown chicken in margarine in an electric skillet about 30 minutes. Add bouillon cubes to chicken; simmer for about one hour. Sauce: Just before serving, remove chicken and add cornstarch and whipping cream to drippings. Do not boil. Heat until thickened, stirring constantly. Pour over chicken. Phyllis Byrnes, Columbus

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1 teaspoon salt ¼ teaspoon pepper Roll into meatballs. Place meatballs in glass casserole microwave-safe dish. Microwave (uncovered) on high for 4 to 7 minutes or until the red is gone. Remove from microwave and drain grease. Then add in this order: 2 cups uncooked Minute rice 1 onion, sliced in rings Green pepper strips (about 1 green pepper) 1 large can tomatoes and juice Stir. Then cover and microwave on high about 10 minutes or until vegetables are done. Eydie Branham, North Vernon

DELICIOUS SALISBURY STEAK This dish may be made early and reheated in a crockpot for serving. A pound of ground beef makes four servings.

MICROWAVE TEXAS MEATBALLS

For each pound of ground beef you will need:

Mix together: 1 pound hamburger 1 egg 1½ teaspoons chili powder

1 egg ¼ cup milk 1 slice bread in fine crumbs ½ teaspoon Worcestershire sauce

2012 COOKBOOK


Main Dishes ½ teaspoon mustard 1 teaspoon parsley flakes 1 teaspoon salt Pepper, as desired 2 teaspoons cornstarch 4 ounces mushrooms 1 bouillon cube in 1 cup boiling water Combine meat, egg, milk, bread crumbs and seasonings. Form into patties and brown slowly in a skillet. Remove to a warm platter. Mix cornstarch with some of the mushroom liquid. Remove fat from skillet and put in mushrooms with liquid, cornstarch mixture and bouillon. Cook and stir until transparent and reduced in volume. Pour over steaks. Sprinkle with parsley. Janet Homann, Columbus

HAZEL BUNS ¼ pound butter 2 to 3 tablespoons prepared mustard 1 tablespoon poppy seeds 1 tablespoon onion or onion powder ¼ teaspoon Accent (optional) Place slice of ham on hamburger bun. Over this place slice of Swiss cheese and then over this the above mix. Wrap each bun in aluminum foil. Bake 25 minutes at 325 degrees.

CROCKPOT BARBECUED CHICKEN OR PORK CHOPS 1 chicken, cut up, or 4 to 6 pork chops 1 can Coke 3 cups barbecue sauce Chopped onion, if desired Green pepper strips, if desired Spray crockpot with Pam. Salt chicken or pork chops and place in crockpot. Put in onion and green peppers. Mix Coke with barbecue sauce and pour over meat. Cook on high five hours or on low eight hours. Eydie Branham, North Vernon

HEALTHY MAC AND CORN 1 15½-ounce can creamed corn 1 15½-ounce can corn — do not drain 1 cup elbow macaroni — Ronzoni hi-fiber ½ cup margarine Salt and pepper to taste 8 ounces cubed processed cheese food — reduced fat Velveeta Mix together creamed corn, whole kernel corn and uncooked macaroni. Slice the margarine and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover. Bake at 350 degrees for 30 minutes. Un-

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2012 COOKBOOK

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Main Dishes cover, stir and bake uncovered for 30 more minutes. This is very good. It’s really easy and quick to throw together. Sherry Fisher, Seymour

OLD-FASHIONED SWISS STEAK 2 pounds round steak ½ cup all-purpose flour ½ teaspoon salt ½ teaspoon pepper, divided 2 tablespoons vegetable oil 1 cup onion, chopped ½ cup green pepper, chopped ¼ cup soy sauce ½ teaspoon garlic salt Hot cooked noodles (optional)

PIZZA–MACARONI CASSEROLE 3 pounds hamburger 1 bell pepper 1 medium onion 1 box elbow macaroni 1 small container whipping cream ½ large package Velveeta cheese ¼ stick butter Salt and pepper 1 jar Traditional Ragu pizza sauce 1 package grated fiesta cheese blend or mild cheddar Cook macaroni and drain. Melt Velveeta cheese and butter in whipping cream. Add to macaroni (should be a little soupy).

Cut steak into serving-size pieces. Combine flour, salt and ¼ teaspoon pepper; sprinkle over steak and pound into both sides. In a skillet over medium heat, brown steak on both sides in oil. Transfer to a greased 13-by-9-by-2 baking dish; top with onion and green pepper. Drizzle with soy sauce; sprinkle with garlic salt and remaining pepper. Cover and bake at 350 for 1½ hours or until meat is tender. Serve over noodles if desired. Yield: 6 to 8 servings

Spray 9-by-12 baking pan with cooking spray and spread mac and cheese in the pan. Brown 1½ pounds hamburger with chopped onion and bell pepper. Drain hamburger and mix pizza sauce in hamburger mixture. Spread over macaroni. Top with cheese. Bake at 350 degrees for about 20 minutes or until cheese lightly bubbles.

Clarabell Leahigh, Seymour

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2012 COOKBOOK

Sue Noble


Soups WHITE CHILI 2 chicken breasts 2 medium onions, diced 6 cups water Cumin, oregano, salt and pepper to taste 2 cans white beans 3 chipotle peppers with seeds removed 2 cans diced tomatoes ¼ to ½ cup masa harina (dry tortilla mix) 1 clove garlic, minced Shredded cheddar cheese Boil the chicken in 6 cups water until tender. Remove from broth, shred the chicken, and return to the broth. Drain the beans and add to the broth. Add the tomatoes with liquid, onions and garlic. Bring to a boil and reduce to a simmer for one hour. Add cumin, oregano, salt and chipotle peppers. Stir in masa harina, starting with ¼ cup to thicken. Add more if needed to desired thickness. Serve sprinkled with the shredded cheddar. Yvonne Selig, Scipio

CHICKEN SOUP WITH STUFFED NOODLES Broth: 1 fryer chicken (3 to 3½ pounds) 2½ quarts water 2 teaspoons salt

¼ teaspoon pepper 4 medium carrots 2 celery ribs 1 medium onion, chopped Noodles: 1½ cups flour 1 teaspoon salt 1 egg 5 tablespoons water 1 tablespoon vegetable oil Filling: 2 eggs 1¼ cups seasoned bread crumbs 6 tablespoons butter, melted Place chicken, water, salt and pepper in a large soup kettle. Cover and bring to a boil. Reduce heat; cover and simmer 1½ hours or until chicken is tender. Remove chicken, allow to cool. Add vegetables to broth; cook until tender. Debone chicken and cut into chunks; return to broth. For noodles, mix flour and salt together in a medium bowl. Make a well in the center. Beat together the egg, water and oil; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8 to 10 times. Roll flat. Combine filling ingredients and mix well. Sprinkle over dough to within ½ inch.

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Soups Moisten edges with water. Roll up. Cut into ½-inch slices. Add noodles to gently boiling soup and cook for 6-8 minutes. Rachel Pence, Hope

CREAM OF BROCCOLI SOUP 1½ pounds broccoli 2 sticks butter 1 cup flour 1 quart chicken stock 1 quart half & half 1 teaspoon salt ¼ teaspoon white pepper ¼ teaspoon tarragon leaves, crushed Clean and chop broccoli. Put in large bowl with ½ cup water; cover and cook in microwave for approximately 15 minutes. Drain and set aside. Melt butter in soup pot over medium heat. Add flour to make a roux; cook for 3 minutes. Add chicken stock, stirring with a whisk and bring to a boil. Reduce heat to low. Add broccoli and remaining ingredients and heat throughout, but do not boil. Joyce Underwood, Columbus

BAKED POTATO SOUP 1 small onion, chopped 3 strips of bacon, diced 1 clove garlic, minced 3 tablespoons all-purpose flour

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1 teaspoon salt 1 teaspoon dried basil ½ teaspoon pepper 3 cups chicken broth 2 large baked potatoes, peeled and cubed 1 cup half-and-half cream ½ teaspoon hot pepper sauce Shredded cheddar cheese Minced fresh parsley In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley. Makes four servings. Debbie Hartwell, Columbus

TUNA CHOWDER ½ cup chopped onion ½ cup chopped celery ¼ cup chopped green pepper 1 clove garlic, minced 2 tablespoons margarine 2 cups chicken broth 1 cup chopped potato 1 cup thinly sliced carrot

2012 COOKBOOK


Soups ½ teaspoon dill seed ¼ teaspoon pepper 1 12-ounce can evaporated milk 1 8½-ounce can cream-style corn 2 6-ounce cans chunk albacore tuna In a large saucepan cook onion, celery, green pepper and garlic in margarine until tender. Stir in broth, potato, carrot, dill seed and pepper. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until vegetables are tender. Stir in evaporated milk, corn and tuna. Heat through. Makes four servings. Janet Homann, Columbus

GUMBO SOUP 3 boneless, skinless chicken breasts 2 pounds smoked sausage 3 stalks celery 1 bell pepper (1 cup) 1 medium white onion 3 or 4 green onions or to taste 1 10-ounce can Rotel diced tomatoes with mild green chilies (optional) 7 8-ounce Zatarains (New Orleans style) gumbo mix with rice or Tony Chachere’s Creole gumbo dinner mix 7 cups water 2 cups tomato juice Salt, pepper and garlic

Brown chicken and sausage in oil. Add diced celery, garlic, salt, onion and bell pepper. Saute until vegetables are tender. Add gumbo (Zatarains), Rotel mild and 7 cups water. Bring to a boil, stirring awhile with the Zatarains. Add tomato juice, lower heat and let simmer at least 45 minutes. Serve over rice or can eat like soup. Serves 8 to 12. Joyce Underwood, Columbus

TACO SOUP 1 pound ground beef 1 medium onion, chopped 1 28-ounce can diced tomatoes 1 10-ounce can Rotel tomatoes 1 can whole kernel corn 1 can kidney beans, drained and rinsed 1 can pinto beans 1 package taco seasoning 1 package ranch dressing seasoning Brown ground beef and onion and drain. Mix in taco and ranch seasonings. In a pot, combine tomatoes, corn, ground beef mixture and beans. Cook on stove top or use crockpot. Garnish with sour cream, cheese and tortilla chips. Loretta Lynn Greene, Eighty Eight, Ky.

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Soups BEAN SOUP

1 cup elbow pasta Salt and ground black pepper ½ cup chopped fresh parsley

1 pound great northern beans 1½ pounds smoked ham hocks 1 bay leaf Salt to taste 2 cups onion, diced 1 potato, diced 2 carrots, diced ¼ cup tomato sauce 1 cup celery, diced 10 cups water

Remove the meat from the chicken and shred. Set aside.

Put rinsed and sorted beans in a 6-quart pot. Add 10 cups water, ham hocks and bay leaf. Cook for 1½ hours or till tender. Take ham hocks out, cut off meat and put back in pot. Add onion, carrots, potato, celery, tomato sauce and salt. Cook until vegetables are done.

In a large saucepan over medium-high, heat the oil. Add the garlic powder, cumin, paprika and thyme. Heat the seasonings for 30 seconds, then add the onion. Saute for 5 minutes, then add the frozen vegetables. Saute for another 5 minutes. Add the broth and bring to a simmer. Add the pasta and cook for 7 to 8 minutes, then add the chicken meat and return to a simmer. Season with salt and pepper, then stir in the parsley. Servings: 6. Associated Press

Clarabell Leahigh, Seymour

SPEEDY CHICKEN NOODLE SOUP

Associated Press

2-pound rotisserie chicken 2 tablespoons olive oil 1 teaspoon garlic powder ½ teaspoon cumin ½ teaspoon smoked paprika 1 teaspoon dried thyme 1 medium yellow onion, diced 1 pound frozen blend of peas, carrots and corn kernels 2 quarts chicken broth

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2012 COOKBOOK


Salads and Sides CUCUMBERS AND ONIONS

well. Spoon into 9-by-13-inch baking dish. Top with mixture of crackers and margarine.

2 cups white vinegar 1 cup Splenda or sugar 2 cups water 1 tablespoon salt (optional) 4 large cucumbers 1 large Vidalia onion

Bake at 350 degrees for 45 minutes. Yield: Six to eight servings. Jan Sabatino, Columbus

PARADISE RICE

Peel cucumber and onions and slice to medium. Combine vinegar, Splenda, water and salt (optional). Blend with cucumbers and onions. Refrigerate 12 to 24 hours. Debra Miller, Columbus

CORN CASSEROLE 2 cans shoe peg corn, drained 1 15-ounce can French-style green beans, drained 1 cup sour cream 1 can cream of celery soup ½ cup shredded cheddar cheese ½ cup chopped onion ½ cup chopped celery ¼ cup chopped green bell pepper ½ cup sliced water chestnuts Salt and pepper to taste 1½ tubes Ritz crackers, crushed ½ cup melted margarine Preheat oven to 350 degrees. Combine corn, green beans, sour cream, soup, cheese, onion, celery, green pepper, water chestnuts and salt and pepper in bowl; mix

4 cups rice, cooked 1 pound bacon, cooked and crumbled, drippings reserved 6 eggs scrambled hard and finely chopped ½ cup soy sauce Green onions, chopped 1 7-ounce can white chunk chicken In a saucepan combine the rice and ½ cup of bacon dripping. Add the remaining ingredients and heat through. Serves eight people. Paula Gray, Columbus

GRAPE SALAD 2 pounds red seedless grapes 2 pounds white seedless grapes 1 8-ounce package cream cheese ½ cup sugar 8 ounces sour cream 1 tablespoon vanilla ½ cup light brown sugar, firmly packed

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2012 COOKBOOK

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Salads and Sides 1 cup chopped pecans

over pineapple and marshmallows.

Wash and pat dry grapes. Mix together cream cheese and white sugar, set aside. Mix together sour cream and vanilla. Fold the two mixes together. Add to grapes and mix until evenly coated.

Store and refrigerate.

Put in 13-by-9-inch glass or plastic container. Mix together brown sugar and pecans. Place on top of grape mixture and refrigerate overnight. This recipe is much better if you select sweet grapes over sour. Sarah F. Smith, Columbus

PINEAPPLE SALAD 1 20-ounce can pineapple chunks, strained, save juice 1 package small marshmallows 2 eggs, well beaten Add ½ cup sugar 1 tablespoon flour 1 tablespoon vinegar Put pineapple chunks and marshmallows in dish. Cook eggs, sugar, flour, vinegar and juice until thick. Let juice mixture cool and pour

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Sarah F. Smith, Columbus

CHEESY SCALLOPED POTATOES 2 pounds large baking potatoes ½ cup each: cooked, crumbled bacon and sliced green onions with tops 3 tablespoons each: butter and flour 1 teaspoon salt ½ teaspoon pepper ¼ teaspoon celery seeds 1½ cups milk 1 cup shredded sharp cheddar cheese Peel potatoes and cut into ¼-inch slices. Pre-cook slices in boiling water to cover for 5 minutes. Remove from heat and drain thoroughly in colander. Layer potatoes, bacon and green onion in a greased, shallow 2-quart casserole; set aside. In medium saucepan, melt butter; add flour, salt, pepper and celery seeds. Gradually add milk, stirring constantly and cook until sauce is thickened. Add cheese and stir until cheese is melted. Pour sauce evenly over potatoes and cover with top or foil. Bake at 350 degrees for 30 minutes. Remove cover and continue baking 15 to 20

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Salads and Sides minutes longer. Serves six to eight.

MACARONI FRUIT SALAD

Particularly good with chicken, pork or ham. Turn this spud into company fare.

½ cup sugar 1 tablespoon flour ¼ teaspoon salt 2 beaten egg yolks ½ cup pineapple juice Cook above ingredients until thick. ¾ cup uncooked macaroni

Carole Erickson, Columbus

SPAGHETTI SLAW 2 cups cooked spaghetti (broken into 1-inch pieces), cooled 2½ cups chopped cabbage or bagged cole slaw mix 4 green onions, chopped 1 cup mayonnaise 3 tablespoons sugar Dash of salt Mix together and refrigerate overnight. Debbie Hartwell, Columbus

DRESSING FOR POTATO SALAD 2 eggs ½ cup sugar 1/3 cup vinegar ½ cup sour cream or more Salt, pepper, celery salt, yellow mustard Boil till thick, stirring constantly. Can be thinned with cream or stretched with mayonnaise. Frances Anderson, Columbus

Cook, drain and mix with above. Chill overnight. Mary Ann Bolin, Nashville

CAESAR SALAD 1 teaspoon whole pepper 3 cloves garlic 1 stick celery Half Spanish onion 1/8 cup prepared mustard ¼ cup water 2 cups Wesson oil 1 teaspoon Accent 3 eggs Half tube anchovy paste or 1 can flat anchovy filets 1 tablespoon Worcestershire sauce ¼ cup lemon juice ½ teaspoon dry mustard 2 drops Tabasco 1 tablespoon vinegar

2012 COOKBOOK

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Salads and Sides EASY SLAW

Blend ingredients in blender. Be sure to only use Wesson oil. Serve on regular and romaine lettuce with croutons and Parmesan cheese. Mary Ann Bolin, Nashville

SAUERKRAUT SALAD Combine the following ingredients: 1 teaspoon celery seed 1 quart sauerkraut, drained ½ cup finely chopped onion ½ cup finely chopped celery ½ cup finely chopped carrots ½ cup finely chopped green pepper Small amount of finely chopped pimento Combine in a saucepan: 1 cup sugar ¼ cup vinegar ½ cup vegetable oil Mix the sugar, vinegar and oil together. Bring to a rolling boil. Pour over the sauerkraut mixture. Store in the refrigerator overnight before serving. This salad will keep for several weeks and would be safe for a picnic. Helena M. Gommel, Columbus

½ cup sugar ¼ cup vinegar ½ teaspoon prepared mustard ¼ cup water 2 cups cabbage, chopped 2 stalks celery, chopped ¼ red bell pepper, chopped Salt to taste ¼ cup green pepper, chopped 1½ cups ice water Combine sugar, vinegar, mustard and water in a saucepan. Cook until sugar and mustard are dissolved. Let stand for one hour. Combine the rest of the ingredients in a large bowl. Refrigerate for one hour. Add the dressing. This will keep in an air-tight container in refrigerator for six to eight weeks. Clarabell Leahigh, Seymour

SCALLOPED CORN 1 large can whole kernel corn 2 large cans creamed corn 1 egg 1 onion, minced 1 bell pepper, chopped 1 tube Ritz crackers, crushed ½ stick margarine Combine all ingredients and pour into a greased 9-by-13 baking pan. Cut up mar-

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2012 COOKBOOK


Salads and Sides garine and place on top. Bake at 350 for 20 to 25 minutes. Clarabell Leahigh, Seymour

COWBOY MUSTARD SAUCE Beat thoroughly equal parts sugar, flour and dry mustard with vinegar for good spreading consistency. Keep in refrigerator. Age improves it. Frances Anderson, Columbus

Place the asparagus in the boiling water and blanch until bright green and just tender, about 4 minutes. Transfer the asparagus to the ice water to cool and stop the cooking. Drain well. In a large bowl, whisk together the mustard, salt, pepper, lemon juice, vinegar, lemon zest, thyme and oil. Gently toss the drained asparagus spears and the artichoke hearts in the dressing. Serve sprinkled with the feta cheese. Servings: 8.

ARTICHOKE AND ASPARAGUS SALAD

Associated Press

2 bunches asparagus, bottoms trimmed 1 teaspoon Dijon mustard ½ teaspoon salt ½ teaspoon ground black pepper 2 tablespoons lemon juice 2 tablespoons white balsamic vinegar 1 teaspoon lemon zest 2 teaspoons chopped fresh thyme ¼ cup olive oil Two 14-ounce cans artichoke hearts, drained ½ cup crumbled feta cheese Associated Press

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2012 COOKBOOK

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Desserts APPLE HONEY CAKE

PEACHES AND CREAM PIE

Beat together:

4 tablespoons flour 4 tablespoons butter 1 cup sugar ¾ cup cream

3 eggs 2 cups sugar 1 cup oil ¼ cup honey

Sift flour and sugar together, then cut in butter. Spread a little less than half in bottom of pie crust. Arrange sliced fresh peaches. Cover with the rest of mixture and pour ¾ cup of cream on top. Bake 15 minutes at 400 degrees, then 45 minutes at 350 degrees.

Sift together and add to egg mixture: 3 cups flour 1 teaspoon salt 1 teaspoon cinnamon ¼ teaspoon nutmeg Mix well, will be thick. Add:

Jacqueline Stewart, Columbus

3 cups chopped apples 1 cup chopped nuts

NO-FAIL PIE CRUST

Pour into greased 9-by-13 pan. Bake at 350 degrees for 45 minutes. Topping: 1 stick butter 1 cup light brown sugar (packed) ¼ cup milk ¼ cup honey

Makes two 9-inch crusts. 1 cup Crisco 1 teaspoon milk ¼ cup boiling water Using fork, whip until well-blended. Add 2¼ cups flour and ½ teaspoon salt. Freezes well.

Bring to boil and boil 2½ minutes; pour over hot cake. This cake is best if allowed to sit overnight to blend flavors, but excellent anytime. This recipe was given to my mom by a nun about 30 years ago. It is always a hit with our family. Leslie Kuhn, Columbus

Jacqueline Stewart, Columbus

“SO EASY” PEACH COBBLER 1 can (46 ounces) sliced peaches, drained 1 tablespoon margarine 1 cup flour ¼ teaspoon salt

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Desserts 1 cup Splenda or sugar ½ cup milk 2 teaspoons baking powder Dash of cinnamon and nutmeg ½ cup water

Prepare the red velvet cake as directed, adding the 1 cup of chocolate chips to the top of batter. Bake accordingly. Cool completely. Cut cake into 1 inch squares. While the cake bakes, mix the frosting. Beat the whipping cream until stiff peaks form. Set aside in the refrigerator. In a large bowl, combine the cream cheese, powdered sugar and vanilla. Beat until smooth. Fold in the whipped cream.

Make sure peaches are drained well. In a mixing bowl, cream together ½ cup Splenda or sugar and margarine until smooth. Add flour, salt, milk and baking powder to complete batter. Place peaches in a lightly greased 9-by-9 baking dish and spoon batter over peaches. Pour ½ cup Splenda or sugar and ½ cup water over batter, sprinkle with cinnamon and nutmeg. Bake at 350 degrees for one hour or until golden brown. Debbie Miller, Columbus

RED, WHITE AND BLUE(BERRY)

To apply the frosting, fill a gallon-sized ziplock bag. Squeeze the excess bag, cutting off a small corner so the frosting can flow out. In a trifle bowl or large casserole dish, line the bottom with cake squares. Pipe in a layer of frosting. Add blue berries. Repeat layers to fill the bowl. Makes a large dessert. Keep cold until served. Refrigerate leftovers. Yvonne Selig, Scipio

1 red velvet cake mix 1 cup chocolate chips 2 8-ounce packages cream cheese 4 cups powdered sugar 2 teaspoons vanilla 1½ cups whipping cream Fresh blueberries

APPLE CARAMEL CAKE Bake at 350 degrees in 9-by-13 pan. 2 cups flour 1½ cups sugar 1 teaspoon salt 3 large eggs

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2012 COOKBOOK

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Desserts 1 teaspoon soda 1½ teaspoons vanilla 1 teaspoon cinnamon 3 cups fresh apples (cut in small chunks) ¾ cup oil 1 cup chopped pecans Measure flour, salt and soda in medium bowl; set aside. In large bowl mix eggs, sugar, oil and vanilla. Mix in dry mixture and add cinnamon, apples and pecans; mix well. Bake in greased pan 45 minutes or till golden brown or toothpick comes out clean. Caramel Glaze: ½ cup butter 1 cup light brown sugar ¼ cup milk Bring butter, brown sugar and milk to boil, stirring until sugar melts. Boil 1 minute. Spoon over warm cake. Serve with whipped cream if desired. Judy Jacobs, Nashville

BREAD PUDDING WITH WHISKEY SAUCE Custard Mix: 2 cups granulated sugar 1 teaspoon salt 8 extra-large eggs 5½ cups milk

1 teaspoon vanilla Blend eggs, salt and sugar lightly with wire whisk. Add vanilla and milk. Blend and strain. Set aside. Pudding: ½ pound French bread, preferably stale ¼ cup pecans, toasted 4 ounces butter, melted Custard mix (above) Break French bread into medium pieces. Add pecans and melted butter. Arrange in 9-by-13 baking dish. Pour custard mix over bread pieces. To bake, place the baking dish in a larger pan to create a double boiler effect. Place a small amount of water in the bottom pan. Bake at 350 degrees for 50 to 60 minutes. Test by inserting a knife blade into the center of the pudding. Whiskey Sauce: 8 ounces butter, melted 2 cups powdered sugar 2 extra-large eggs 2 tablespoons whiskey Melt butter. Whip in powdered sugar. Fold in eggs. Add whiskey. Serve warm over bread pudding. This bread pudding gets great reviews. It’s well-known at our family reunions, and everyone has come to expect it each year. Janet Burns, Columbus

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2012 COOKBOOK


Desserts BROWNIE HEATH TRIFLE 1 package brownie mix (9-by-13 size) 2 small packages instant white chocolate pudding 2 cups milk 1 small container Cool Whip 1 package milk chocolate heath toffee bits Mix together brownie mix according to box directions and bake. Mix pudding and milk together in large mixing bowl with mixer. Fold in entire container of Cool Whip. After brownies have cooled, cut into bite size pieces. Divide into thirds. Put a third of brownies into the bottom of a clear serving bowl, followed by a third of the pudding and Cool Whip mixture. Sprinkle with toffee bits. Continue same process with next two layers. Can be served immediately or refrigerated for later. Debra Miller, Columbus

BROWN SUGAR PECAN CRISPS 2½ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 2½ cups packed brown sugar

1 cup butter (2 sticks), softened 2 large eggs 1 teaspoon vanilla extract 1½ cups chopped pecans, plus halves for decorating(optional) Preheat oven to 350 degrees. Line four cookie sheets with parchment paper. In medium bowl, with wire whisk, stir flour, baking soda and salt. In large bowl, with mixer at medium speed, beat brown sugar and butter until creamy, occasionally scraping bowl. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With wooden spoon, stir in chopped pecans. Drop dough by rounded measuring teaspoons, 2 inches apart, onto prepared cookie sheets. Bake cookies 12 minutes, or until golden brown. If decorating, bake 6 minutes and remove from oven. Press pecan half in center of each cookie. Bake 6 minutes longer or until golden brown. Transfer to wire racks to cool. Repeat with remaining dough.

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2012 COOKBOOK

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Desserts Store cookies in airtight containers at room temperature up to one week or in freezer up to one month. Carol Boyer, Seymour

CRANBERRY PIE 1 9-inch pie crust, unbaked 2 cups fresh cranberries 1 cup sugar 1 heaping tablespoon all-purpose flour 1 egg white 1 cup heavy whipping cream Preheat oven to 425 degrees. Roll out pie crust and arrange in a 9-inch pie pan. Pour cranberries into crust to form a thick layer. In a medium bowl, sift together 2/3 cup sugar and the flour. In a separate bowl, beat egg white until stiff peak forms, then fold into flour mixture. Slowly stir in cream until combined. Cover cranberries with the remaining 1/3 cup sugar. Then pour cream mixture on top. Bake pie for about 10 minutes, then lower oven temperature to 350 degrees and bake for about 40 minutes more. Let pie cool before serving. Diane Powell, Columbus

BAKERY ICING 4 cups powdered sugar 2 egg whites 1 cup vegetable shortening Dash of salt 1 teaspoon vanilla Beat all ingredients with electric mixer until light and fluffy. Laverne Casey, North Vernon

VANILLA FUDGE 1 stick butter 1/3 cup brown sugar ½ cup dry milk powder 1 teaspoon vanilla 1/3 cup light corn syrup 4½ cups powdered sugar 1 cup chopped nuts 1 teaspoon butter and nut flavoring Cook butter, brown sugar, corn syrup and dry milk over low heat, stirring constantly until mixture is smooth and brown sugar is dissolved. (If chocolate fudge is desired, two squares unsweetened chocolate may be stirred in at this point.) Stir in flavoring, powdered sugar and nuts, beating until smooth. Pour into greased pan. Laverne Casey, North Vernon

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2012 COOKBOOK


Desserts PEACH COBBLER 2 (8-ounce) cans crescent rolls 1 cup sugar 1 (8-ounce) package cream cheese, softened 2 cans peach pie filling or homemade peach preserves ½ stick butter Spray a 9-by-13 baking dish with cooking spray. Roll out the crescent rolls with a rolling pin until thin. Place half the crescent rolls in prepared baking dish. Mix together sugar and cream cheese until smooth. Spread sugar and cream cheese mixture over rolls. Top with pie filling. Place remaining crescent rolls on top of cobbler. Dot with butter. Bake at 350 degrees for 30 minutes, or until rolls are golden brown. Top with glaze. Serve alone or with a scoop of vanilla ice cream. For glaze: 2 cups powdered sugar 3 tablespoons milk Combine powdered sugar and milk. Janet Anthony, Columbus

BLACKBERRY CAKE

tin 1 cup vegetable oil ½ cup milk 4 eggs 1 cup blackberries 1 cup sweetened flaked coconut 1 cup chopped pecans Combine dry cake mix with oil and milk; mix well. Add eggs, one at a time, beating well after each addition. Fold in blackberries, coconut and pecans. Pour into three greased 8-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool for 10 minutes before removing to wire racks to cool completely. Spread tops of layers with frosting and assemble cake. Spread remaining frosting over sides. Serves 10 to 12. Frosting: ½ cup butter, softened 1 16-ounce package powdered sugar 4 to 5 tablespoons milk ½ cup blackberries, crushed ½ cup sweetened flaked coconut ½ cup chopped pecans Beat together butter and powdered sugar. Add milk and berries; beat for 2 minutes. Stir in coconut and pecans. Rachel Pence, Hope

1 (18½-ounce) package white cake mix 1 (3-ounce) package red raspberry gela-

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2012 COOKBOOK

35


Desserts PAULA’S BAKED APPLES

and pecans, gently.

4 to 6 red apples 3 cups water 1 cup sugar 1/3 cup orange juice

Pour into greased 9-inch pie plate. Bake at 350 degrees for 30 minutes.

Peel, split and core the apples. Place in a frying pan and add the water and sugar. Bring the mixture to a boil. Cook until the apples begin to look clear.

OLD-FASHIONED APPLE PIE

Jan Sabatino, Columbus

Lift the apples from the frying pan and place in an ovenproof glass baking dish. To the sugar and water mixture add the orange juice. Cook the mixture down until only 1 cup remains. Pour over the apples. Bake in a 350-degree oven for 30 minutes. Serves four to six people. Paula Gray, Columbus

COCONUT CRUNCH PIE 4 egg whites 1 cup sugar ½ cup coconut 1 cup graham cracker crumbs Dash of salt 1 teaspoon vanilla extract ½ cup chopped pecans

Preheat oven to 350 degrees. Peel and slice apples (about 7 medium to large). Mix apple slices with some sugar, cinnamon and flour to taste. Place in a 9-inch unbaked pie crust. Mix the following together: 1 stick margarine, softened ½ cup sugar ½ cup flour Drop balls of this mixture on top of apples. Sprinkle additional cinnamon on top. Bake at 350 degrees for about 50 minutes or until golden brown. Eydie Branham, North Vernon

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Preheat oven to 350 degrees. Beat egg whites in mixer bowl until stiff peaks form. Fold in sugar, coconut, crumbs, salt, vanilla

¾ cup butter, softened ½ cup sugar ½ cup packed brown sugar 2 eggs 1 teaspoon vanilla extract

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2012 COOKBOOK


Desserts HONEY BUN CAKE

1他 cups all-purpose flour 1遜 teaspoons baking powder 2 cups shredded zucchini 1 cup flaked coconut 他 cup chopped walnuts Frosting: 2 cups powdered sugar 1 teaspoon ground cinnamon 2 tablespoons butter, softened 1 teaspoon vanilla extract 2 to 3 tablespoons milk

1 box yellow cake mix 2/3 cup vegetable oil 1 cup sour cream 4 eggs 3 teaspoons cinnamon 1 cup brown sugar

Heat oven to 350 degrees. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to the creamed mixture. Stir in zucchini, coconut and nuts. Spread into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until a tooth pick in middle comes out clean. Cool on a wire rack. Frosting: Combine sugar and cinnamon in a bowl. Stir in vanilla and butter in enough milk to achieve spreading consistency. Frost bars before cutting. Sarah F. Smith, Columbus

Combine cake mix (dry), oil, sour cream and eggs. Spread half of this batter into a greased and floured 9-by-13-inch pan. Combine brown sugar and cinnamon; sprinkle over the batter. Pour the rest of the batter over topping. Bake at 350 degrees for the amount of time on the box. Remove from the oven, poke holes in cake and pour icing over it while hot. Rachel Pence, Hope

MIXED BERRY COBBLER Preheat oven to 400 degrees. Mix together: 4 cups mixed berries (blackberries, raspberries, strawberries) 1/3 to 1 cup sugar 2 teaspoons lemon juice 2 or 3 tablespoons flour Place berry mixture in a casserole dish. Then mix the following: 他 cup flour

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2012 COOKBOOK

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37


Desserts chips 1 cup creamy peanut butter 1½ cups crisp rice cereal

1 tablespoon plus 2 teaspoons sugar ½ cup heavy cream (or Milnot evaporated milk) 1½ teaspoons baking powder 2 tablespoons margarine ½ teaspoon vanilla Mix flour, baking powder, sugar and margarine until mixture resembles peas. Slowly add cream that has been mixed with the vanilla. Mix until dough comes together. Dot fruit with spoonfuls of dough. Sprinkle with additional sugar. Bake at 400 degrees for 20 to 30 minutes or until bubbly and golden brown. Eydie Branham, North Vernon

DOUBLE CHOCOLATE CRUMBLE BARS ½ cup butter ¾ cup sugar 2 eggs 1 teaspoon vanilla ¾ cup all-purpose flour ½ cup chopped pecans 2 tablespoons unsweetened cocoa ¼ teaspoon baking powder ¼ teaspoon salt Topping: 2 cups miniature marshmallows 1 6-ounce package semisweet chocolate

Cream butter and sugar; beat in eggs and vanilla. Set aside. Stir together flour, chopped nuts, cocoa, baking powder and salt; stir into egg mixture. Spread in bottom of greased 13-by-9-by2-inch baking pan. Bake at 350 degrees for 15 to 20 minutes or until bars test done. Sprinkle marshmallows evenly on top; bake 3 minutes more. Cool. In small saucepan combine chocolate chips and peanut butter; cook and stir over low heat until chocolate is melted. Stir in cereal. Spread mixture on top of cooled bars. Chill; cut into bars. Refrigerate. Yield: 3 to 4 dozen. Lola Waltz, Columbus

TOFFEE BARS 1 cup butter 1 cup brown sugar 1 egg yolk 2 cups flour 1½ cups (12 ounces) semisweet chocolate pieces 1/3 cup chopped walnuts Preheat oven to 350 degrees.

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2012 COOKBOOK


Desserts Cream butter. Add sugar, egg yolk and flour; mix well. Press dough into a cookie pan with four sides, approximately 15½-by10½-by-½-inch. Dough doesn’t have to be spread perfectly. Smooth. Bake 25 to 28 minutes. Pour chocolate pieces over cooked dough and put back in oven for about two more minutes to melt. Take from oven and immediately spread like frosting and sprinkle with nuts. Cool before cutting into preferred shapes. Janet Homann, Columbus

NEVER FAIL POPCORN BALLS ¾ cup brown sugar ¾ cup white sugar ½ cup white Karo syrup 1 tablespoon vinegar 2 tablespoons butter ¼ teaspoon soda Boil, without stirring, till thick. (It cracks in cold water to test.) Remove from heat, add soda. Pour over popped corn. Dip hands in cold water and shape into balls. Pat Ducharme, Hartsville

APPLE CRISP 6 cups sliced apples (about 5 large apples)

¾ cup flour ¾ cup light brown sugar ½ cup margarine, softened ½ to 1 teaspoon cinnamon Place apples in a buttered glass baking dish. Mix flour, brown sugar, margarine and cinnamon until crumbly. Sprinkle over apples. Bake at 350 degrees for 40 to 50 minutes or until apples are done. Eydie Branham, North Vernon

CHERRY BURST PIE 1 graham cracker pie crust 1 14-ounce can condensed milk ¼ cup lemon juice ½ teaspoon vanilla 4 ounces Cool Whip, thawed, or real whipped cream 1 cup crushed pineapple, drained ½ cup chopped pecans ½ cup chopped maraschino cherries Beat egg with fork and brush crust before filling. Bake about 5 minutes. Keeps crust from getting soggy. Mix milk, lemon and vanilla. Fold in remaining ingredients. Mix well. Mound into crust. Freeze 2 to 3 hours. Thaw 20 minutes. Pat Ducharme, Hartsville

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2012 COOKBOOK

39


Desserts CHOCOLATE THUNDER CAKE

of 8-inch springform pan.

1 German chocolate cake mix 1 14-ounce can condensed milk Hershey hot fudge topping 1 small Cool Whip Heath Bar candy balls Pecans, if desired

In large bowl beat cream cheese, eggs, sugar and vanilla until smooth. Pour mixture over prepared crust.

Bake cake as directed in large, flat cake pan. Cool. Poke holes all over cake 1½ inches apart. Pour milk over cake, spread. Let stand 5 to 10 minutes. Spread hot fudge over top. Put in refrigerator for 10 minutes. Spread Cool Whip on top. Dot top with Heath Bar balls and pecans. Cathy Hauther, Columbus

ALENE’S OLD FORD CHEESECAKE 1½ cups graham cracker crumbs 1/3 cup powdered sugar ½ cup (1 stick) butter, melted 3 (8-ounce) packages cream cheese, softened 4 eggs 1 cup sugar 1 teaspoon vanilla 1 pint sour cream at room temperature 1 (21-ounce) can prepared pie filling (cherry, blueberry or strawberry ) – optional Combine graham cracker crumbs, powdered sugar and butter. Press into bottom

Bake at 350 degrees for 50 minutes or until center is set. Remove from oven and spread sour cream on top of cake. Return to oven and bake additional 5 minutes. Remove from oven and allow to cool. Spread desired topping on cheesecake (optional). Chill overnight. Before serving, carefully remove sides from pan. This can be made ahead and frozen. This is a favorite of the Wallace family when everyone heads to the farm in Washington, N.C., for the holidays. We usually have it without any toppings. It’s that good and saves a few calories. Dan Wallace, Columbus

DREAMLAND CAKE 1 cup flour ½ cup butter 1/3 teaspoon salt 2 eggs 1 cup brown sugar 1 teaspoon vanilla 1 teaspoon baking powder

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2012 COOKBOOK


Desserts 2½ cups powdered sugar ½ cup milk 1 teaspoon vanilla

1 cup chopped walnuts ½ cup shredded coconut ½ cup chopped dates ½ cup chopped candied cherries

Preheat oven to 350 degrees. Grease 13-by9 pan.

Preheat oven to 325 degrees. Beat together flour, butter and salt. Use fingers to spread mixture into a thin crust on the bottom of a 9-by-13-inch baking pan. Beat together eggs, brown sugar, vanilla and baking powder. Stir in nuts, coconut, dates and cherries. Spread over first layer in pan. Bake in preheated oven 40 minutes. Cut into squares to serve. If desired, cake can be frosted with buttercream icing before cutting. Hazel Coomer, Seymour

HONEY BUN CAKE Surprise! There’s a yummy layer of brown sugar, cinnamon and pecans in the middle of this cake. 1 box yellow cake mix (Super Moist) 2/3 cup Crisco oil 4 eggs 1 cup sour cream 1 cup packed brown sugar 1/3 cup chopped pecans 2 tablespoons cinnamon

r Th

Stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. Bake about 45 minutes or until deep golden brown. Stir powdered sugar, milk and vanilla until thin enough to spread. Prick holes in cake while warm. Spread powdered sugar mixture over warm cake. Store covered. Mary L. Christinsen, Glasgow, Ky.

FRUIT DELECTABLE 2 bananas, sliced 1 can pineapple, drained 1 package frozen sliced strawberries 1 can peach pie filling (cut in ½-inch pieces) Mix all and serve. Dorothy Dick, Columbus

INDIANA

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Beat dry cake mix, oil, eggs and sour cream in medium bowl. Beat two minutes on medium speed, scraping bowl occasionally. Pour half of batter in pan.

MASONIC HOME INC. 690 State St., Franklin, IN 46131 Phone: (888) 464-6077 or (317) 736-6141 www.indianamasonichome.org

2012 COOKBOOK

41


Desserts PEACH CRISP

cup whipped topping and spread into crust. Top with remaining whipped topping.

Combine: 1 cup oatmeal 1 cup brown sugar ½ cup flour 1 stick margarine, cut up Pour 1 quart can peaches (partly drained) in baking dish. Crumble oatmeal mixture on top. Bake at 350 degrees for 35 to 40 minutes. Mary Ann Bolin, Nashville

TURTLE PUMPKIN PIE ¼ cup plus 2 tablespoons caramel topping, divided 1 Honeymaid graham pie crust ½ cup plus 2 tablespoons Planters pecan pieces, divided 1 cup milk 2 packages Jell-O vanilla flavor instant pudding and pie filling 1 cup canned pumpkin 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 tub (8 ounces) whipped topping, thawed, divided Pour ¼ cup caramel topping into crust, sprinkle with pecans. Beat milk, dry pudding mix, pumpkin and spices with whisk until blended. Stir in ½

Refrigerate 1 hour. Top with remaining caramel topping and pecans before serving. Makes 10 servings. Store leftover in refrigerator. Paula Gray, Columbus

SWEET POTATO PUDDING ½ cup butter or margarine 1 cup white sugar ½ cup brown sugar 3 eggs 1½ cups evaporated milk 40 ounce can sweet potatoes (drained) or 6 cups cooked and mashed 1½ teaspoons cinnamon 1/8 teaspoon nutmeg 1½ teaspoons vanilla 1 package small marshmallows Cream butter, sugars and eggs. Add milk, sweet potatoes, nutmeg and cinnamon. Add vanilla and mix well. Pour into a buttered 9-by-13 baking dish. Bake slowly until set, about 50 minutes at 325 degrees. After fully baked, cover with marshmallows. Brown lightly under broiler. Turn off oven and allow marshmallows to soften in oven slightly. Remove from oven and cool.

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“Our Experience Is Your Advantage” 42

2012 COOKBOOK

Joyce Underwood, Columbus

i Pie

Zucchin

hell ed Pie S d 1 Unbak ini - Grate h c c u sZ 1 1/4 Cup ll Beaten We 2 Eggs amon ons Cinn o p s 2 Tea eg tm poon Nu 1/4 Teas ed with ix M r uga 1/4 Cup S on flour o Tablesp g in p a e 1H ilk 1/2 Cup M . pie pan at 375˚ in 9 in e k Ba minutes. for 25-30

ENJOY!


Desserts PUMPKIN PUDDING WITH GLAZE 1 small can of pumpkin (15 ounces) ¾ cup white sugar ¾ cup brown sugar 3 eggs 1½ cups evaporated milk 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1 dash of ginger ¼ teaspoon ground cloves 1/8 teaspoon salt 1¼ teaspoons vanilla Cream sugars and eggs. Add milk, cinnamon, nutmeg, ginger, ground cloves and salt. Add pumpkin and vanilla. Mix well and pour into lightly greased 9-by-13 baking dish. Bake at 325 degrees for 50 to 60 minutes. Let cool completely and add glaze. Glaze: 1¼ cups Mrs. Butterworth original syrup ¼ cup Karo syrup 1 pint (2 cups) heavy whipping cream 1 cup broken pecans 1 teaspoon Disaronno Italian liqueur In saucepan, combine syrups and whipping cream, bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add chopped pecans. Remove from heat and add Disaronno Italian liqueur. Spread glaze over pudding. Joyce Underwood, Columbus

JOYCE’S APPLE CAKE WITH GLAZE 4-5 cups chopped raw apples ¼ cup brown sugar, packed 1½ cups white sugar 1½ teaspoons vanilla 2 cups self-rising flour 1 cup broken walnuts 1¼ teaspoons cinnamon 1 teaspoon soda 1 dash salt 3 eggs 1 stick of margarine, melted Pour sugars over chopped apples and let set for 10 minutes. Meanwhile, measure flour, cinnamon, soda and salt. Add nuts to the flour mixture and stir well. Set aside. When apples and sugars have set for 10 minutes, add eggs, margarine and vanilla. Add the dry ingredients with the nuts and stir until well blended. Pour batter into a lightly greased 9-by-13 baking dish. Bake at 350 degrees for 40 to 50 minutes. Cool cake completely Caramel Glaze: 1 stick butter (8 tablespoons) 7 tablespoons white sugar 8 tablespoons brown sugar 8 tablespoons whipping cream 1/3 cup powdered sugar 1 teaspoon vanilla

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2012 COOKBOOK

43


Desserts In a small saucepan over medium heat, melt butter. Add white and brown sugar and whipping cream. Bring to a boil and boil for 2 to 3 minutes, stirring constantly. Remove from heat. Cool 20 minutes. Add powdered sugar and vanilla. Whisk until smooth and thick. Spread over cake. Joyce Underwood, Columbus

BANANA PINEAPPLE NUT BREAD 3 cups all purpose flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1½ teaspoons cinnamon 1 cup chopped pecans 3 eggs, beaten 1½ cups vegetable oil 2 teaspoons vanilla 1 teaspoon banana extract 2 cups mashed ripe bananas (about 4 small bananas) 1 (8 ounce) can crushed pineapple, undrained Heat oven to 350 degrees. Grease and flour loaf pans. Combine dry ingredients. Stir in nuts and set aside. Combine remaining ingredients. Add to dry ingredients, stirring just until moistened, or about 50 to 60 strokes. Spoon batter into prepared pans. Bake for 50 to 60 minutes. This bread can be used with or without a glaze. Almond Glaze: 2/3 cup powdered sugar 3 teaspoons water or milk or whipping cream ¼ teaspoon almond extract Mix powdered sugar, milk and almond extract; stir and lightly glaze each loaf.

be made in advance and frozen for 3 to 4 months. Prepare pans by spraying with nonstick spray. Joyce Underwood, Columbus

PUMPKIN CAKE WITH GLAZE 4 large eggs 2 cups sugar 1 cup salad oil 2 cups self-rising flour 1½ teaspoons vanilla ¼ cup raisins, flour coated 2 teaspoons soda 2 teaspoons cinnamon ½ teaspoon salt 2 cups pumpkin (1 full small can) ¼ cup coconut 1 cup walnuts, flour coated Beat eggs and sugar until light and well blended. Add oil, continuing to beat. Sift 2 cups of flour, soda, cinnamon and salt. Thoroughly beat dry ingredients into egg mixture. Add pumpkin and vanilla. Stir in coconut, raisins and walnuts. Pour into well-greased and floured bundt pan or 2 loaf pans. Bake at 350 degrees for about 55 minutes. Let stand in pan 10 minutes, then turn out on rack to cool. Caramel Glaze: 1 stick butter (8 tablespoons) 7 tablespoons white sugar 8 tablespoons brown sugar 8 tablespoons whipping cream 1/3 cup powdered sugar 1 teaspoon vanilla In a small saucepan over medium heat, melt butter. Add white and brown sugar and whipping cream. Bring to a boil and boil for 2 to 3 minutes, stirring constantly. Remove from heat. Cool 20 minutes. Add powdered sugar and vanilla. Whisk until

The pineapple adds an unusual flavor and wonderful moistness to the recipe. It may 44

2012 COOKBOOK


Desserts smooth and thick. Pour over bundt cake or two loaf cakes. Joyce Underwood, Columbus

CARROT CAKE AND CREAMY FROSTING 1½ cups cooking oil 2 cups sugar 4 eggs 2 teaspoons baking soda 2 teaspoons baking powder 2 cups flour 2 teaspoons cinnamon ½ teaspoon salt 3 cups grated carrots 1 teaspoon vanilla

CHOCOLATE PEANUT BUTTER PIE 1 9-inch pie crust 1 large box (4.3-ounce or 2 3.4-ounce) Jell-O Cook-and-Serve Chocolate Pudding ½ cup peanut butter ¾ cup powdered sugar Cool Whip Chocolate chips, if desired Bake pie shell. Let cool. Prepare chocolate pudding as directed on box. Mix together until crumbly the peanut butter and powdered sugar. Place in bottom of cooled pie shell. Top with chocolate pudding. When cooled, spread on Cool Whip. Top with chocolate chips, if desired. Keep refrigerated.

Preheat oven to 350 degrees. Blend together the oil and sugar. Add eggs one at a time, beating well after each addition. Mix dry ingredients together and add to creamed mixture. Stir well. Then add carrots and vanilla. Stir well. Pour into baking pan (I use an angel food pan). Bake approximately 50 minutes or until tested done. Cool. Creamy Frosting: 1 cup milk 3 heaping tablespoons flour

Eydie Branham, North Vernon

BLUEBERRY BREAD PUDDING 4 cups day-old bread, cubed 2½ cups milk ¾ cup sugar 2 eggs ¼ teaspoon almond extract 1 pint blueberries (or blackberries or raspberries) Preheat oven to 350 degrees.

Cook together, stirring constantly, until thick. Set aside to completely cool. 1 cup sugar ½ cup margarine ½ cup Crisco shortening 1 teaspoon vanilla Cream together and blend well. Add above cooled white sauce and mix with electric mixer until it stands in peaks. Frost cooled cake. This cake freezes well even with the frosting on it.

Whisk eggs in a medium-size bowl. Stir in milk, sugar and almond extract. Add bread and set aside for 15 minutes, allowing bread to absorb egg mixture. Gently stir in berries. Spoon into a lightly greased 8-by-8-inch baking dish. Bake for 45 minutes. This pudding can be put together and refrigerated overnight. Then bake the next day. Can serve with whipped cream. Eydie Branham, North Vernon

Eydie Branham, North Vernon

2012 COOKBOOK

45


Desserts BANANA CREAM PIE

could be better?

9-inch baked pie crust 4 bananas, sliced ¼ cup cornstarch 3 cups whole milk 3 tablespoons butter ¾ cup sugar ¼ teaspoon salt 5 eggs, separated 1 tablespoon vanilla

2 cups vanilla wafer crumbs 6 tablespoons unsalted butter 14 ounces individually wrapped caramels, unwrapped 1 (5 ounce) can evaporated milk 1 cup chopped pecans 3 (8 ounce) packages cream cheese ½ cup white sugar 1½ teaspoons vanilla extract 2 eggs ½ cup semisweet chocolate chips

Whisk together in medium saucepan sugar, cornstarch and salt. Gradually whisk in milk, stirring constantly on medium high heat. Cook until thick and bubbling. Once it bubbles, cook for 2 minutes more. Remove from heat. Beat 5 egg yolks in a separate bowl, then add 1 cup of hot filling, mixing well. Add this to pudding. Constantly stirring, bring to a gentle boil and cook for 2 minutes more. Remove from heat, stir in butter and vanilla. Fill bottom of crust with bananas. Put hot pudding on top. Cover with meringue. Meringue: 5 egg whites ½ teaspoon cream of tartar 1 teaspoon vanilla ½ cup sugar In mixing bowl beat 5 egg whites, vanilla and cream of tartar at high speed for several minutes. Gradually add sugar. Continue to beat until stiff peaks form. Spread on pie filling, sealing crust edge. Bake at 350 degrees for 10 minutes or until brown. Helena M. Gommel, Columbus

TURTLE CHEESCAKE Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter: What 46

Preheat oven to 350 degrees. Butter one 9-inch springform pan. Toast the pecans at 350 degrees for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees. In a small saucepan, melt the unsalted butter. Combine vanilla wafer crumbs with the melted butter, then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees. Remove and allow to cool. In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top. In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time, and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer. Bake at 350 degrees for 40 minutes or until barely set. Chill overnight in the refrigerator before serving.

2012 COOKBOOK

Sherry Fisher, Seymour


Desserts SPANISH CREAM CAKE

6 tablespoons butter, melted 1 cup chocolate chips ½ gallon vanilla ice cream ½ cup butter 1 cup nuts, chopped 3 cups graham crackers, crumbled

2 cups sugar 1½ cups shortening ½ cup margarine 5 egg yolks 5 egg whites 1 cup buttermilk 2 cups sifted flour 1 teaspoon vanilla 1 teaspoon baking soda ½ teaspoon salt 2 cups coconut 1 cup chopped pecans

In a bowl, combine the graham cracker crumbs, 4 tablespoons sugar and 6 tablespoons butter.

Beat together sugar, shortening, margarine and vanilla until fluffy. Add egg yolks and beat until blended. Add dry ingredients and buttermilk to mixture. Beat well. Stir in coconut and pecans. Beat egg whites until fluffy. Gently fold into batter. Put into three 9-inch prepared (greased and floured) pans. Bake at 375 degrees for 30 minutes. Cool cake completely before frosting.

Freeze until firm. Melt chocolate chips and butter; add powdered sugar and evaporated milk. Cook mixture until thick and smooth, stirring constantly.

Frosting: ½ cup margarine 1 (8-ounce) package cream cheese 1 teaspoon vanilla 2 teaspoons coconut 1 box (4 cups) powdered sugar Cream margarine, cheese and vanilla. Add sugar, a little at a time, until all is blended. Stir in coconut. Put thin layer of frosting on each layer. Then use remaining frosting for sides and top. D.D. Stott, Columbus

BANANA SPLIT DESSERT 2 or 3 bananas 1½ cups evaporated milk 2 cups powdered sugar 1 teaspoon vanilla Cool Whip 4 tablespoons sugar

Cover bottom of an 11-by-15-inch pan with the graham cracker mixture. Reserve 1 cup crumbs. Slice bananas crosswise and layer over crust. Slice ice cream in ½-inch thick slices and place over bananas. Sprinkle nuts over ice cream.

Remove from heat and add vanilla. Cool chocolate mixture, then pour over ice cream and nuts; freeze until firm. Spread Cool Whip over chocolate layer and top with reserved graham cracker crumbs. Store in freezer; remove about 10 minutes before serving. Will keep for several weeks. Makes about 25 servings. Clarabell Leahigh, Seymour

SOUR CREAM ORANGE PUMPKIN PIE 1 9-inch unbaked, deep dish pie shell 2 large eggs, lightly beaten 1 15-ounce can pumpkin 1 14-ounce can sweetened condensed milk 1 tablespoon pumpkin pie spice 2½ teaspoons grated orange peel, divided ½ teaspoon salt 1¼ cups sour cream

2012 COOKBOOK

47


Desserts 2 tablespoons sugar 2 teaspoons thawed orange juice concentrate Preheat oven to 425 degrees. Combine eggs, pumpkin, sweetened condensed milk, pumpkin pie spice, half of orange peel and salt in a medium bowl; mix well. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees and bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool for 10 minutes on wire rack. Combine sour cream, sugar, orange juice concentrate and remaining orange peel in a small bowl. Spread sour cream topping over pie. Bake for an additional 8 minutes. Cool completely on wire rack. Jan Sabatino, Columbus

CRACKER CANDY 2 cups sugar ½ cup milk ¼ pound soda crackers, finely crushed 1 heaping tablespoon peanut butter 1 teaspoon vanilla Bring to boil the sugar and milk. Combine the crackers, peanut butter and vanilla and add to the boiled mixture. Let stand five minutes. Beat and pour into buttered dish. Cut.

pie filling mix 1 cup milk 1 teaspoon pumpkin pie spice 2 cups frozen non-dairy whipped topping, thawed Fresh raspberries Combine pumpkin, pudding mix, milk and pumpkin pie spice in large mixing bowl; beat for 1 minute or until well blended. Fold in 1½ cups whipped topping. Dip onto crust. Freeze for 4 hours or until firm. Let stand in refrigerator for 1 hour before serving. Garnish with remaining topping and raspberries. Serve immediately. Norma Cherry, Columbus

APPLE AND CRANBERRY BAKE 3 cups apples, peeled and chopped 2 cups cranberries 1½ teaspoons lemon juice 1½ cups sugar 1 cup chopped pecans 1 1/3 cups quick-cooking oats 1/3 cup packed brown sugar ½ cup melted butter Preheat oven to 325 degrees. Combine apples, cranberries, lemon juice and sugar in bowl; mix well. Spoon into greased baking dish. Mix pecans, oats, brown sugar and butter in bowl. Sprinkle over apple mixture. Bake at 325 degrees for 1 hour and 15 minutes.

Norma Cherry, Columbus

LIBBY’S EASY PUMPKIN CREAM PIE 1 prepared 9-inch graham cracker crust 1¾ cups (15-ounce can) Libby’s pure pumpkin 1 package vanilla instant pudding and 48

2012 COOKBOOK

Jan Sabatino, Columbus


Cookbook 2012  

Cookbook 2012

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