Home Plain Country Favorite Recipes

Favorite Recipes


Rotini Broccoli Salad

Submitted by Katherine Byler

1 pound Rotini, cooked and drained

1 head broccoli, cut in small pieces

1/4 cup onions, diced

1 cup frozen peas

5 ounces cheddar cheese, shredded

1 pound bacon. Cooked and chopped

Combine all these ingredients.


1 1/4 cups Miracle Whip

1/2 cup sugar

1 tablespoon vinegar

1 package Italian Dressing mix

1 package Ranch Dressing mix

Combine all dressing ingredients. Mix completely.

Toss all dry ingredients with dressing until well covered in dressing.

Rhubarb Cake with Vanilla Sauce

Submitted by Mrs. Rudy Kathryn Detweiler


2 tablespoons butter

1 cup sugar

1 egg

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 cups rhubarb, chopped

Cream butter and sugar. Beat in egg.

Mix all dry ingredients together and add buttermilk.

Add egg mixture into buttermilk mixture and beat until moistened.

Fold in rhubarb and pour into a greased pan.


1/4 cup flour

1/4 cup sugar

2 tablespoons melted butter

Combine all ingredients and mix well.

Sprinkle over batter.

Bake at 350 degrees for 40 – 45 minutes.

Vanilla Sauce:

1/2 cup butter

3/4 cups sugar

1/2 cup Pet Milk

1 teaspoon vanilla

Combine above ingredients and cook 2 or 3 minutes.

Spoon cooled sauce over cake right before serving.

Maple Popcorn

Submitted by Sarah Miller

1/2 stick melted butter or margarine

4 cups popped popcorn in a large bowl

1/2 cup maple syrup

Wooden spoon for mixing

Melt the butter in the microwave for 45 seconds … make sure you use a microwave safe bowl … no metal in the microwave.

Add maple syrup to the melted butter and stir well.

Pour the mixture over the popcorn and mix with the wooden spoon.


Penny Saver

Submitted by Rachel Miller

6 wieners

4 medium potatoes

1 cup cooked peas

2 tablespoons minced onions

1/2 cup soft butter or oleo

1 can mushroom soup

Thinly slice the wieners.

Cook and dice potatoes.

Combine potatoes, onions and butter in a casserole.

Add remaining ingredients and toss.

Dot with wieners. Cover and bake at 350 degrees for 25 minutes.

Fruit Kabobs
(a foretaste of summer)

Submitted by
Mrs. Rudy Kathryn Detweiler

Cantaloupe pieces


Honeydew pieces


Apple slices

Watermelon pieces 

Red punch

Wooden skewers

Skewer the fruit. Dip kabobs in the punch.


Maple Granola

Submitted by Katherine Byler

10 cups quick oats

2 cups chopped nuts

3 cups wheat germ

2 cups coconut

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cup melted butter

2 cups brown sugar

 3 – 4 Tablespoons maple syrup

Mix all dry ingredients

Mix butter and maple syrup and add to dry ingredients.

Pour onto cookie sheets with sides.

Toast 45 minutes or more at 300-325 degrees, stirring every 15 minutes until done.

Potato Donuts

Submitted by Rachel Miller

2 eggs

1 cup sugar

2 tablespoons shortening

1 cup mashed potatoes

1 cup sour milk

4 1/2 cups flour

4 teaspoons baking powder

1 teaspoon baking soda

Pinch salt

1 teaspoon nutmeg

Beat eggs. Add sugar, shortening, mashed potatoes and sour milk.

Beat until smooth.

Mix together dry ingredients and add to sugar mixture. Chill dough.

Roll dough 1/2 inch thick and cut with donut cutter.

Fry in deep fat until golden brown

Roll donuts in white or powdered sugar, or in cinnamon sugar when done.

Maple Syrup Ice Cream

Submitted by
Mrs. Rudy Kathryn Detweiler

10 cups milk

1 cup sweet cream

5 eggs

2 1/2 cups maple syrup

2 rounded tablespoons plain Knox gelatin

1/2 cup cold water

2 teaspoons maple flavoring

1 /8 teaspoon salt

Soak gelatin in cold water for 2 to 5 minutes,

Heat 1 cup of the milk and mix gelatin into the hot milk. Stir until completely dissolved.

Separate eggs. Beat yolks in an 8-quart mixing bowl.

Add rest of milk, maple syrup, cream, gelatin mixture and salt.

Beat egg whites to stiff peaks. Fold into ice cream mixture.

Pour into 5-quart freezer can and let set 2 to 6 hours. (Leaving it set before freezing makes a creamier ice cream.)

Can be made with an electric or hand cranked freezer, with ice or snow mixed with plenty of salt.

Six Threes Ice Cream

Submitted by Ellen Hershberger

3 cups cream

3 cups milk

3 cups sugar

Juice of 3 lemons*

Juice of 3 oranges

3 mashed bananas

Mix milk, cream and sugar and partly freeze.

Add fruit and juice and freeze until firm.

*May use a small can crushed pineapple and 2 1/2cups sugar instead of lemon juice and 3 cups sugar.

Makes 1 gallon.

Whole Wheat Oatmeal Pancakes

Submitted by
Mrs. Rudy Kathryn Detweiler

2 eggs

1 1/2cups milk

4 tablespoons olive oil

2 tablespoons honey

1 cup oatmeal

1 cup whole wheat flour

1 1/2 tablespoons baking powder

1/2 teaspoon salt

Beat eggs until fluffy. Add milk, honey and oil.

Stir in dry ingredients.

Let sit a few minutes before frying.

If mixture thickens, add a little more milk.

Recipes for Winter

Walnut Chicken Casserole

Submitted by Sarah Miller

By Mrs. Edward C. (Nancy) Hershberger

Mix together and set aside

2 cans cream of chicken or cream of mushroom soup

1 1/2 cups mayonnaise

1 cup water

2 tablespoons lemon juice

1/2 to 1 cup chopped onions

1 to 2 teaspoons salt and pepper to taste

Mix and fold into first ingredients

3 cups cooked rice

1 cup walnuts

2 cups celery

4 to 6 cups cut up cooked chicken

Put all into pan and top with crushed potato chips.

Bake at 450 degrees for 20 minutes.

Hearty Hamburger


Submitted by Sarah Miller
By Miss Bertha Miller

2 tablespoons butter

1 cup sliced carrots

1 pound hamburger

2 cups tomato juice

1 1/2 teaspoon salt

1/4 teaspoon pepper

4 cups milk

1 cup chopped onion

1/2 cup chopped peppers

1 cup diced potatoes

1 teaspoon seasoned salt

1/4 cup flour

Melt butter in saucepan; brown meat, add onion and cook until onion is transparent.

Stir in rest of ingredients except for the flour and milk.

Cover and cook until the vegetables are tender, about 20 – 25 minutes.

Combine flour with 1 cup of the milk. Stir into soup mixture and bring to a boil.

Add remaining milk and bring back to a boil.

(Makes quite a large amount of soup.) 

Delicious 5 Hour Potatoes

Submitted by Ellen Hershberger

Melt together

1  1/2 cups milk

1/4 cup butter

1 cup grated cheese

Set aside.

Mix together

6 medium potatoes, peeled and grated

1 onion, chopped

1 pepper, chopped, 1 teaspoon salt

Put potato mixture into greased casserole and pour milk over it. Stir gently once.

Bake at 225 degrees for 4 – 6 hours

Heart Cookies

Submitted by Rachel Miller

3/4 cup shortening or margarine

1 cup sugar

2 eggs

1/2 teaspoon lemon flavoring or 1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

Mix shortening, sugar, eggs and flavoring thoroughly.

Measure flour by dipping method or by sifting. 

Stir flour, baking powder and salt together and blend in the shortening mixture. Chill for at least 1 hour.

Heat oven to 400 degrees.

Roll chilled dough 1/8 inch thick on lightly floured board. Cut with a heart cookie cutter and place cut-outs on an ungreased baking sheet.

Bake 6 to 8 minutes or until cookies are a delicate golden color. Frost or decorate with colored sugar.

Makes about 4 dozen.

Strawberry Jello Mold

Submitted by Sarah Miller

2 small boxes strawberry jello
2 cups boiling water
2 cans frozen strawberries, thawed and with juice
1 (4 ounce) can crushed pineapple, drained
1 pint sour cream
Chopped nuts, if desired

Dissolve jello in boiling water.
Add berries, pineapple and nuts (if desired)
Pour 1/2 of the mixture into a 9-inch pan or mold.
Let set until firm. Spread sour cream over jello. Pour rest if the jello over the sour cream.

Let set until firm.

Red, White and Blue Strada

Submitted by the church ladies

2 packages vanilla pudding
1 quart dream whip
1 quart strawberries, hulled and sliced in half
1 quart blueberries, washed
1 banana, sliced, optional
Sugar to taste

Make the vanilla pudding according to directions on package. When it is set, pour half of it into a medium size bowl.
Mix the strawberries with sugar, sweeten to taste.  Spoon about 1/2 over the pudding.
Spoon about 1/3 of the quart of the Cool Whip over the strawberries.
Sprinkle about 1/2 of the blueberries over the Cool Whip.
Spoon about 1/3 of the Cool Whip over the blueberries.
Spoon rest of the pudding over the blueberries.

In another bowl, toss the remaining strawberries with the blueberries and the banana slices and spoon over the second pudding layer.

Spoon the rest of the Cool Whip over the strawberry, blueberry, banana layer. 

Serve immediately.

Easy Cola Barbecue Ribs
(made in the oven)

Submitted by
Mrs. Rudy Kathryn Detweiler

1/4 cup brown sugar
2 garlic cloves (minced)
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke (optional)
4 pounds pork spareribs, cut in serving size pieces
1 medium onion (chopped)
1/2 cup cola
1 1/2 cup barbecue sauce

In a small bowl, combine brown sugar, garlic, salt, pepper, and liquid smoke. Rub over ribs.
Layer ribs and onions in a greased 6 quart roaster or slow cooker.
Pour cola over ribs, cover and cook for several hours.
Drain liquid.
Pour barbecue sauce over ribs and cook 1 hour longer.

Corn Pups

Submitted by Ellen Hershberger

1 cup flour
2 tablespoons cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Dash onion powder
3 tablespoons shortening
3/4 cups milk
1 large egg
1 package (16 ounces) miniature smoked sausages
Cooking oil

Mix all ingredients except sausages and cooking oil.

Dip sausages into batter mixture and fry, a few at a time, in cooking oil until brown (2-3 minutes).

Drain on paper towel.

Making Homemade
Ice Cream

Submitted by
Mrs. Rudy Kathryn Detweiler

The temperature soared to 90 degrees today, and a freezer of homemade ice cream gets colder than the store-bought kind. So to cool off …

“What fun and, oh, the merriment,

How bright our eyes would gleam,

Turning the handle round and round,

Making rich ice cream.

The hand turned freezer filled with ice.

And rock salt layered between,

Squeaked and groaned as the handle was turned,

Making rich ice cream.

Each has a turn at cranking the handle,

We worked till our arms were sore.

But we kept the old handle churning and turning,

Till it just wouldn’t turn no more.

Then, “Come and get it!” we would shout,

And our eyes had a wonderful gleam,

A way to get the family together, for sure,

When making homemade ice cream.”

The White Mountain brand ice cream freezers are our best choice, but other brands are good too and usually contain good recipes. Our favorite is …

Rich Vanilla Ice Cream

3 quarts Vitamin D milk

2 packages instant vanilla pudding

1 package instant butterscotch pudding

1 can Eagle Brand milk

1 cup brown sugar

3/4 cups white sugar

1/3 teaspoon salt

3 1/2 teaspoons vanilla

1 teaspoon maple flavoring

1 can Pet Milk

Beat all ingredients together in a large bowl for 10 minutes.

Pour into freezer can and freeze until hard (1/2 hour or more)

Makes enough for a 6-quart freezer.

Chicken Vegetable Casserole

From Mrs. Ervin Stauffer

Submitted by Sarah Miller

1 pound peas

1 cup flour

3/4 tsp pepper

1/4 cup onion, chopped fine

3/4 cups butter

1 1/2 tsp salt

1 1/4 quarts milk

1 1/2 tsp lemon juice

2 pounds spaghetti, cooked and drained

2 pounds chicken, boned cut into chunks and cooked

1/2 pound Velveeta cheese

Cook onion in butter until soft.

Make white sauce with butter, flour, salt, pepper, and milk. Add lemon juice when thickened.

Mix white sauce, peas, spaghetti, chicken and cheese.

Bake in large casserole at 350 degrees until hot and bubbly.

Broccoli Noodle Soup

For a Crowd – Makes 10 gallons

Submitted by Rachel Miller

3 pounds butter

4 large onions, peeled and chopped

1 stalk celery, cut in pieces

5 quarts broccoli, cut in pieces

1 quart carrots, cut in pieces

4 – 6 quarts potatoes, peeled and shredded or sliced

Salt to taste

Season salt to taste

4 – 6 gallons milk

1 pound cornstarch

Water as needed

6 quarts chicken broth

4-5 pounds noodles

1 jar chicken base

2 large packages Velveeta cheese

2 cups Clear Jel

Sauté all vegetables except potatoes in butter until just tender.

Add salt and season salt. 

Cook potatoes in milk until very soft.

Add rest of vegetables and the cornstarch and cook all together.

Cook chicken broth and noodles together. Add Clear Jel and water after the noodles are soft.

Combine the noodles with the vegetable and potatoes, slowly adding the milk until the desired consistency is reached. Add cheese cubes.

Adjust the seasoning as needed and serve. (Also, this soup may be canned.)

Vegetable Pizza

Submitted by Sarah Miller

2 cups flour

1 tablespoon sugar

3 teaspoons baking powder

1 tsp salt

1/2 cup butter

3/4 cups milk


8 ounces cream cheese

1 package Hidden Valley Ranch

8 ounces sour cream

1 tablespoon sugar

1/2 cup Miracle Whip

Vegetables such as cauliflower, broccoli, etc., cut into pieces

Combine first six ingredients to make a dough.

Press dough into a cookie sheet. Bake at 350 degrees for 15 – 19 minutes.

Combine dressing ingredients and spread over baked dough.

Top with vegetables.

You can put cheese and cooked bacon on top.

For a Crowd Peach Slush

Submitted by Rachel Miller

17-20 pounds ripe peaches, peeled and chopped

1 can crushed pineapple

7 cups sugar

1 can frozen orange juice

Mix sugar, juice and crushed pineapple in a large bowl.

Add peaches and stir well.

Fill containers and freeze.

You may add 7Up when the peach slush is ready to serve.

Recipes for Early Summer Daze

Rhubarb Cream Cheese Pie

Submitted by Mrs. Rudy Kathryn Detweiler

Rhubarb is growing like crazy … time for rhubarb pie!


8 ounces cream cheese

1 /2 cup sugar

1 teaspoon vanilla

2 egg yolks, beaten

1 tablespoon cornstarch

Set aside.

Put in another bowl:

3 cups rhubarb, cut up

2 cups water

Set aside to soak.

Mix in another bowl:

2 tablespoons instant Clearjell

1 cup sugar

Slowly add Clearjell mixture to rhubarb, stirring well.

1 pie crust, unbaked

Put cream cheese mixture on bottom of the pie crust.

Layer on rhubarb mixture and bake at 350 degrees until rhubarb is soft.

3 egg whites

1/2 cup sugar

1 teaspoon vanilla

Beat egg whites, sugar and vanilla until thick and fluffy.

Put this meringue on top of the rhubarb and return to the oven.

Bake until golden brown.

Cinnamon Apple Salad

By A. Miller

Submitted by Sarah Miller

2/3 cups cinnamon hearts

1 cup boiling water

1 (3 ounce) package strawberry jello

2 cups applesauce

Dissolve candies in boiling water. Stir in jello until dissolved.

Fold in applesauce.

Pour into bowl or mold and chill overnight

Rhubarb Crunch

By Mrs. Philip (Ruth Ellen) Miller

Submitted by Sarah Miller

Mix until crumbly:

1 cup flour, sifted

3/4 cups oatmeal, uncooked

1 cup brown sugar

1/2 cups butter, melted

1 teaspoon cinnamon

Press half of the crumbs in a greased 9-inch baking pan.


2 tablespoons cornstarch

1 cup sugar

1 cup water

1 teaspoon vanilla


3 cups diced rhubarb.

Put into baking dish on top of crumbs

Top with remaining crumbs.

Bake at 359 degrees for 1 hour.

Quick and Yummy

Submitted by Rachel Miller

1 medium container cottage cheese

1 large package Jello, your choice of flavor

2 cups fruit, to complement Jello flavor

Mix cottage cheese and Jello well.

Fold in fruit.

Serve immediately

Yummy Cole Slaw

Submitted by Katherine Byler

4 1/2 quarts shredded cabbage

4 medium onions, chopped

3 small red or green peppers, chopped

3 stalks celery, chopped

2 1/4 cups vegetable oil

1 teaspoon mustard

3 teaspoons salt

Mix chopped vegetables.

Combine oil, mustard and salt and mix into vegetable mixture.

Let stand 1 hour.


1 cup vinegar

3 cups sugar

1 cup water

Add 1 large box lemon Jello and stir well to dissolve.

Cool. Then add to cabbage mixture

Simple and Delicious Meatloaf

Submitted by Katherine Byler

2 pounds ground beef

2 eggs, beaten

1 package dressing mix (Stovetop or others)

1 cup water

1 2 cup catsup

1 2 cup barbecue sauce (or sauce of your choice

Mix first 4 ingredients and put into baking pan. Mix catsup and sauce and spread on top of meat mix.

Bake at 350 degrees until done.

Cheesy Bacon Dogs on the Grill

Submitted by
Mrs. Rudy Kathryn Detweiler

There is no pleasure that can quite compare with supper eaten out of doors somewhere.

8 hot dogs

8 strips of bacon

8 strips of cheese

4 squares of foil

8 buns

Split the hotdogs and insert a strip of cheese in each.

Wrap a strip of bacon around each hot dog and poke toothpicks in to keep the bacon in place.

Put 2 dogs into a square of foil and wrap up.

Broil on hot coals for about 8 minutes, turning once.

Unwrap and serve on the buns.

Rhodes Buns

Submitted by Rachel Miller

1 bag frozen dinner buns

1 cup butter

3 /4 tablespoons Nature’s Seasonings

1 tablespoon oregano

1 tablespoon basil

Mix Nature’s Seasonings, oregano and basil together.

Spray a baking pan and put frozen buns in.

Melt butter and pour over buns,

Sprinkle seasoning mix over buns and let rise.

Bake at 325 to 350 degrees until brown.

Blueberry Pancake French Toast Bake

By Elaine Bruenning

Submitted by Jacquie Foote

15 old fashion pancakes 

1 cup blueberries

6 eggs

1 1/2 cups milk

1 cup heavy cream

1/2 cup sugar 

1 Tablespoon vanilla

1/2 cup flour

1/4 cup packed brown sugar

1/2 teaspoon cinnamon

1/4 cup butter (at room temperature)

 Slice pancakes in half and arrange in baking dish in 2 rows, flat side down.

Pour blueberries over pancakes.

In bowl, whisk eggs, milk, cream, sugar and vanilla. Pour over pancakes.

Mash together flour, brown sugar, cinnamon, and butter until a crumble forms. Sprinkle over pancakes.

Cover with plastic film and chill overnight.

Return to room temperature, remove plastic film and bake at 350 degrees for 50-60 minutes.

Serve warm with powdered sugar and maple syrup.

Breakfast Casserole

By Kelly Whitney

2 pounds breakfast sausage, browned and drained (reserve drippings)

8 eggs

1 bag shredded hash browns (30 ounces)

1/2 teaspoon pepper

2 cups cheddar cheese (shredded)

2 cups milk

Preheat over to 350 degrees.

Put sausage drippings into fry pan and add hash browns, lightly brown.

Put hash browns in bottom of baking dish and top with sausage and cheese.

Whisk eggs and milk and pour over stuff in baking dish. Bake at 350 degrees for 35-40 minutes.

Chicken Spaghetti

Submitted by Rachel Miller

3 slices bacon

1/3 cup chopped onion

1/2 cup chopped green pepper

1/2 pound Velveeta cheese

1 can cream of chicken soup

2 cups chicken, chunked and cooked

1/4 cup milk

1/2  pound spaghetti noodles (cooked until softened)

Fry bacon, lightly brown onions and peppers in grease.

Mix soup and milk in frying pan. Add cheese and stir until smooth and all cheese is melted.

Add to spaghetti and mix.

Bake at 375 degrees until bubbly. Yield, 1 small roaster full.

Nut Filled Horns

Submitted by Dena Burkholder


2 cups butter (softened)

2 packages cream cheese (8 ounce each)

2 egg yolks

4 1/2 cups all-purpose flour

2 teaspoons baking powder

In a large bowl, cream butter and cream cheese. Add egg yolks.

Mix flour and baking powder and gradually add to the creamed mixture.

Chill overnight.


4 cups finely chopped nuts

1 1/2 to 2 cups sugar

1 1/2 teaspoon vanilla

6 tablespoons evaporated milk

Mix filling ingredients in a bowl.

Divide dough into 4 pieces. (Dough will be sticky.)

On a well-sugared surface, roll out each portion into a 12 inch by 10 inch rectangle. Cut these into 2 inch squares.

Put about 1 teaspoon filling in the center of each square and fold two opposite corners over. Seal tightly.

Place 2 inches apart on an ungreased baking sheet.

Bake at 350 degrees for 15 – 18 minutes or until lightly browned.

Makes 10 dozen horns.

Maple Syrup Tarts

Submitted by Ellen Hershberger

1 1/3 cups all purpose flour

1 teaspoon baking powder

1/3 cup sugar

1/2 cup butter

1 large egg

In a small bowl, combine the flour, baking powder and sugar; cut in butter until crumbly. Beat egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. 

1 cup brown sugar

2 tablespoons flour

2 eggs, beaten

1 cup maple syrup

2 tablespoons melted butter

1/4-teaspoon salt

1-teaspoon vanilla

1/2-cup nuts

Mix in order given.

Fill each tart and bake at 350 degrees for 25-30 minutes.

Strawberry Meringue Torte

Submitted by Jacquie Foote

4 large egg whites

3 cups fresh strawberries, sliced

1 teaspoon plus 1 cup sugar, divided

1 1/2 cups heavy whipping cream

1/3 cup confectioners’ sugar

3/4 teaspoon vanilla extract

1/4 teaspoon cream of tartar

 1/4 teaspoon salt

Place egg whites in large bowl and set aside to come to room temperature. 

Meanwhile combine strawberries and 1 tsp sugar. Set aside.

Then, in another bowl beat the cream until it begins to thicken. Add confectioners’ sugar and vanilla. Beat until soft peaks form.

Chill strawberries and whipped cream, covered, until assembly.

Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Trace two 8-inch circles about 1 inch apart on the paper, set aside.

Add cream of tartar and salt to egg whites and beat until foamy. Gradually add remaining sugar, beating until sugar is dissolved. Continue beating until stiff peaks form, then spread evenly over the parchment circles. 

Bake until set and dry (60 – 80 minutes) and then turn off oven. Keep in oven with door closed for about 1 1/2 hours. Then remove from oven and cool completely.

Then remove one meringue to a serving plate. Take half of the whipped cream from refrigerator, beat until stiff peaks form and spread half over the first meringue. Top this with half of the strawberries.

Place the second meringue atop the first and repeat the whipped cream and the strawberry layers.

Serve Immediately.

Strawberry Rhubarb Slab Pie


3 1/3 cups all-purpose flour

1 teaspoon salt

1 cup butter

3/4 cup plus 1 tablespoon milk

1 large egg yolk

2 cups sugar

1/3 cup cornstarch

5 cups strawberries, sliced

3 cups fresh rhubarb, sliced

2 cups confectioners’ sugar

Combine flour and salt, cut in butter until mixture is crumbly. 

Whisk together 3/4 cup milk and egg yolk. Gradually add to flour mixture until dough can be formed into a ball.

Divide dough in half so one half is slightly larger than the other. Wrap each half in plastic wrap and chill for 1 hour.

Preheat oven to 350 degrees.

Roll out larger portion of the dough into a 18X13 inch rectangle and transfer to ungreased 15X10X1 inch baking pan. Press onto bottom and up the sides of the pan.

Combine the sugar and cornstarch and add the strawberries and rhubarb, tossing the fruit to coat it, Spoon onto the pastry.

Roll out remaining dough and place this over the filling. 

Fold the bottom pastry over edge of top pastry and seal with a fork. Prick top.

Bake for 45-55 minutes until golden brown.

Remove from oven and sift confectioners’ sugar over pastry until uniformly coated.

Cool and cut into squares.

Yoder’s Corners Cinnamon Rolls with Caramel Frosting

Submitted by Sarah Miller

For the rolls:

2/3 cup plus 2 tablespoons sugar

1 cup warm water

2 packages dry yeast

4 whole eggs, beaten

2/3 cups butter, melted

1 teaspoon salt

1 cup mashed potatoes (preferably homemade)

6 cups bread flour

Mix together sugar, warm water and yeast. Let stand for 3 minutes.

In a large bowl, mix together rest of ingredients and gently add yeast mixture. 

Cover dough and let rise until doubled (approximately 2 hours).

Prepare filing while dough is rising.

For the Filling:

1 cup dark brown sugar

2 tablespoons cinnamon

6 tablespoons butter, melted

In small bowl, mix together brown sugar and cinnamon.

Once dough is finished rising, roll out on lightly floured surface into a thin 12 inch by 20 inch rectangle.

Spread with melted butter and sugar/cinnamon mixture.

Roll up jellyroll style, starting at wider end. End up with a fat log about 12 inches long.

Cut rolls in 2 inch intervals, using dental floss or thread by sliding thread under log and pulling straight up and around log, criss-crossing at top and pulling tight to cut off 2 inch slices.

Place slices 2 inches apart on greased baking sheet. 

Let rise for 1 hour 15 minutes.

Bake at 350 degrees for 20-25 minutes or until golden brown.

Allow to cool before applying frosting.

For Frosting:

1 stick butter

1 cup dark brown sugar

1/4 teaspoons salt

1/4 cup whole milk

1 teaspoon vanilla

2 1/2 cups powdered sugar

Melt butter in saucepan.

Blend in brown sugar and salt. Cook on low for 2 minutes, stirring constantly. Add milk.

Remove from heat. Add vanilla and slowly mix in powdered sugar.

Spread over baked rolls while the frosting is still warm.

Pistachio Pudding

Submitted by Rachel Miller

1 box instant pistachio pudding (dry)

1 tub Cool Whip

1 can crushed pineapple with its juice

1 cup mini marshmallows

1 /2 cup nuts

Fold dry pudding into Cool Whip.

Fold in the pineapple with its juice, the marshmallows and the nuts.

Refrigerate and serve when set.

Lime Cream Cheese Pudding

Submitted by Rachel Miller

2 packages 8-ounce cream cheese

3 /4 cups sugar

1 cup heavy cream, whipped

3 small packages lime jello

1 small package lemon jello

1 can crushed pineapple, drained

Combine cream cheese, sugar and whipped cream. Set aside.

Combine lime and lemon jellos and 8 1/2 cups hot water. When jello starts to set, add the pineapple.

Put about 1/2 of the jello mixture in bottom of a bowl. Let set. Then add the cream cheese mixture. Pour rest of jello mixture over cream cheese mixture.

Serve when set.

Special Geaugaland Treats! Maple Syrup!

Maple Pudding

Submitted by Ellen Hershberger

2 cups brown sugar

1 cup flour

6 cups milk

3 eggs, beaten

3 – 4 tablespoons butter

1 teaspoon maple flavoring

1 teaspoon vanilla

Mix sugar with flour and 1 cup of the milk. Add to beaten eggs.

Bring the 5 cups of milk to a boil and add the egg mixture.

Boil until thick, stirring constantly.

Remove from heat, add butter and flavorings.

Cool and serve. (A very smooth and delicious pudding.)

Apple Cream Pie


3 cups apples (chopped) (Honey Crisp is best!)

1 cup brown sugar

1/4 teaspoon salt

1 rounded tablespoon flour

1 cup cream

1 (9 inch) unbaked pie shell

Preheat oven to 450 degrees.

Mix apples, brown sugar, salt and cream. Put in unbaked pie shell. Bake for 15 minutes and then reduce heat to 325 degrees for 30 – 40 minutes more.

When the pie is about halfway done, push the top apples down to soften them.

Serve when the pie is cool.

Apple Corn Bread


3/4 cups cornmeal

3/4 cups whole-wheat flour (may use all purpose instead)

3 teaspoons baking powder

1/4 teaspoon cloves (optional)

1 teaspoon cinnamon

3/4 teaspoon salt

1 egg, beaten

1 teaspoon vanilla

1/4 cup buttermilk

2 tablespoons melted butter

1 tablespoon honey

2 cups apples, peeled, cored and diced

1/2 cup home canned sweet corn kernels, well drained  (optional)

Sift dry ingredients together.

Add egg, vanilla and buttermilk and mix well.

Add honey, oil, apples and corn and mix well.

Pour into a greased 9-inch pan and bake at 350 degrees for 25 minutes.

Cool before serving.

Tuna Noodle Casserole

Submitted by Sarah Miller

1 cup butter

1 1/2 cups milk

1/4 teaspoon dry mustard

3 Tablespoons flour

1/2 pound Velveeta Cheese

Salt and pepper to taste

6 or 7 ounces medium noodles, cooked

1 medium can tuna

Make cheese gravy with the butter, milk, cheese, dry mustard and seasonings. Remove from heat and add to cooked noodles, tuna and celery.

Put into casserole or baking dish and top with crumbs if desired.

Bake at 350 degrees for 30 minutes. Serve hot.

Tuna and Peas Casserole

Submitted by Kelly Whitney

2 cans tuna

2 cans cream of mushroom soup

1 cup frozen peas

6 – 7 ounces medium noodles, cooked

Combine all ingredients and put in a casserole or baking dish. Bake at 350 degrees for 30 minutes.

Tuna and Chips Casserole

Submitted for Helene Hughes

2 cans tuna

2 cans cream of mushroom soup

2/3 cups water

1/2 cup sweet onion, chopped small

12 – 14 ounces potato chips, crushed fine

Drain tuna and mix with soup and water. Mix in potato chips and onions.

Place in a casserole dish and bake at 350 for 30 minutes.

Fancy Tuna and
Noodlse Casserole


2 cups noodles, cooked and drained

1 cup canned tuna

1 can mushroom soup

1 Tablespoon Worcestershire sauce

1/2 teaspoon curry powder

2 cups crushed cornflakes

Grease an ovenproof dish.

Using a fork, separate the tuna into large flakes.

Place a layer of noodles on the bottom, followed by a layer of the tuna and so on, ending with a layer of noodles.

Mix soup. Worcestershire sauce and curry powder and pour over the layered noodles.

Cover the top with the crushed cornflakes.

Bake at 450 degrees until the top is brown.

Serve hot.

Tuna All Over

Submitted by Jacquie Foote

1 can tuna, drained

1 Tablespoon extra virgin olive oil

12 ounces lightly salted potato chips, crushed

1 can cream of mushroom soup (do NOT add water)

Pam spray

Preheat oven to 375 degrees

Combine tuna, olive oil, soup and chips, working the mixture well.

Pam spray a cookie sheet and spread the tuna mixture over the sheet as evenly as you can.

Bake at 375 for 30 – 35 minutes. The mixture should be crunchy and light brown.

Serve with slices of sweet onion. It’s great hot or cold, for a meal or for a snack!

Quick Tuna Dinner


2 tablespoons butter, melted

1 1/2 – 2 cups flour

1 cup milk

1 /4 teaspoon onion powder

Combine above over low heat for 3 – 5 minutes, stirring frequently, until thickened.

Add 1 cup canned tuna and 1 /2 cup coarsely chopped watercress. Heat through.

Serve over toast.

Valentine Hearts

Submitted by Rachel Miller

1 1/2 cups confectioners flour, sifted

1 cup butter

1 egg

1 teaspoon vanilla

1/2 teaspoon almond flavoring

2 1/2 cups flour, sifted

1 teaspoon baking soda

1 teaspoon cream of tartar

Cream butter and sugar. Mix in egg and flavorings.

Stir in dry ingredients and refrigerate for 2 – 3 hours.

Preheat oven to 300 degrees.

Roll out chilled cookie dough and cut with heart shaped cutter. Place on baking sheet and bake for 8 minutes.

Cool and frost


Easy Creamy icing

1 cup confectioners sugar, sifted

1/4 teaspoon salt

1/2 teaspoon vanilla

1 tablespoon water or 1 1/2 teaspoon cream

Food coloring

Blend confectioners sugar, salt, vanilla and liquid to make easy to spread. Add a few drops of food coloring and spread frosting on cooled cookies.

Bird Suet Cakes

Submitted by Katherine Byler

1 cup lard or bacon fat

1 cup crunchy peanut butter

1 cup flour

2 cups quick oatmeal

2 cups cornmeal

1 cup ground peanuts (may omit)

1 cup raisins (may omit)

I always make a double batch and press it into a 9×13 inch cake pan. Cut it squares when hardened.

Winter Herb Tea Mix

(Makes 19 tablespoons of tea mix.)

6 Tablespoons dried mint

1 tablespoon dried sage leaves

1 tablespoon dried rosemary

1 tablespoon dried thyme

1 tablespoon dried meadow tea

Place all ingredients in a small airtight container.

Mix thoroughly and cover tightly.

Brighten the container up with a colorful ribbon/bow.

Homemade Cajun Seasoning

(Makes 3 gifts.)

26 ounces salt

2 ounces cayenne pepper

1/4 cup black pepper

1/4 cup red pepper

1/4 cup chili powder

4 tablespoons garlic powder

Combine all ingredients.

Pour 1 cup of the seasoning into a jelly jar and seal tightly.

Brighten up the gift with a ribbon or festive bow.

Kid-made Pretzel Wreaths

(Makes 16 pretzels)

1 package (1 /4 ounce) active dry yeast
1 1/2 cups warm water
4 cups all purpose flour
1 tablespoon flour
1 teaspoon salt
1 large egg white, slightly beaten
Coarse salt
Red Ribbon

Dissolve yeast in water in a large bowl.  Add 2 cups flour, the sugar and the salt. Beat until smooth. Then stir in enough remaining flour to make a soft dough. Turn dough onto a floured surface and knead until smooth and elastic, Cover and let rest for 15 minutes while preheating oven to 425 degrees.

Divide the dough into 16 portions. Have the child roll each portion into a 15 inch rope. Have the child fold each rope in half and twist 2 it or 3 times.

Shape into a circle and pinch the ends together.

Place in greased cookie sheet. Brush with egg whites, sprinkle with the coarse salt and bake for 12-15 minutes. When pretzel wreaths are cool, decorate by tying the ribbon around each.

To Freeze Corn

Submitted by Rachel Miller

8 cups corn

1 stock butter or oleo

1 tablespoon salt

1 cup water

1 tablespoon sugar

Combine all ingredients and cook for 5 minutes.

Cool and put into containers and freeze.

Red Beet Jam

Submitted by
Ellen Hershberger

Bring to a boil:

6 cups beet juice

1 ½  cups lemon juice

2 boxes sure jell

Cook for 1 minute


8 cups sugar

2 3oz-ounce packages raspberry jello

Boil for 5 minutes. Then pour into jars and seal or freeze.

Canning Hint

Submitted by
Ellen Hershberger
Canning Pears for Diabetics

Put fresh pears into jars.

Add several cups unsweetened pineapple juice to each jar.

Then fill with water and process as usual.

To Freeze Peaches

Submitted by Rachel Miller

12 quarts peaches

6 cups white sugar

18 ounces frozen orange juice

Mix all ingredients together and let set for 1 hour.

Put into containers and freeze.

(Tastes just like fresh peaches!)

Zucchini Jam

Submitted by Ellen Hershberger

6 cups zucchini, shredded

1 /2 cup lemon juice

4 cups sugar

1 cup jello, red or orange

Being zucchini and sugar to a boil and stir for 6 minutes.

Add lemon juice. Boil and stir for another 6 minutes.

Add jello and stir for 1 minute.

Fill jelly jars and seal.

Shredded Zucchini Bars

Submitted by Ellen Hershberger

2 cups sugar

1cup oil

4 eggs

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

3 teaspoons vanilla

Mix ingredients in order given. Then fold in:

2 cups zucchini, shredded

1 cup nuts, chopped

Cinnamon Pudding

Submitted by Katherine Byler

Bring to a boil:

2 3/4 cups packed brown sugar

3 tablespoons butter

2 1/2 cups water

1 teaspoon vanilla

Set aside.

Mix together:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 1/2 teaspoons cinnamon

Set aside.

Cream together:

2 tablespoons butter and 1 cup sugar.

Add flour mixture alternately with 1 cup milk.

Spread this batter in 13X9 inch pan. Pour syrup over all.

Bake until nicely browned.

Delicious served warm with ice cream.

Mom’s Peach Cobbler

Submitted by Rachel Miller

6-8 peaches, peeled and sliced

3 /4 cup sugar

2 1 /2 tablespoons cornstarch

Put peach slices in a 9X13 inch baking pan.

Sprinkle sugar and cornstarch over the top and mix to coat peaches.


1 cup flour

2 egg yolks

1/2 cup butter, melted

1 teaspoon baking powder

1 cup sugar

1 egg whites, beaten until soft peaks form

Mix all batter ingredients except for egg whites. Fold egg whites in last and spread over top of peach mixture.

Bake at 350 degrees for 40-45 minutes.

(A delicious super dessert served warm with milk.)

Rise and Shine Blueberry Yogurt Muffins

Submitted by
Mrs. Rudy Kathryn Detweiler

1 cup flour (all purpose)

1 cup whole wheat flour

1/3 cup sugar

1/4 teaspoon salt

2 teaspoons baking soda

1/4 cup unsweetened orange juice

1 egg

8 ounces vanilla yogurt (low fat)

1 teaspoon vanilla

2 tablespoons olive or coconut oil

1 cup fresh or frozen blueberries

Spray 12 muffin cups with cooking spray.

Combine both kinds of four, the sugar, the salt and the baking soda. Set aside.

Combine orange juice, egg, yogurt, vanilla and oil and stir well. Add to dry ingredients and stir until just moistened.

Fold in blueberries.

Spoon into muffin cups 3 /4 full.

Bake at 400 degrees for 18 minutes or until done.

(Remember “Blueberries Battle Cancer”

July and August are Blueberry Picking Months … Oh so good and sweet and healthy! KD)

Fruit and Dream Bars

Submitted by Katherine Byler


2 1/2 cups flour

1 cup sugar

3/4 cup butter

Mix and press into pan. Bake 20 minutes.


2 packages cream cheese

1 tablespoon cornstarch

1 egg

2 teaspoons vanilla

1 1/2 cups sugar

Mix and place on crust.

Top with 2 cups Raspberry or Strawberry (or any, for that matter!) glaze.

Crumb topping:

2 cups flour

1 cup butter

1 cup sugar

Mix. Place on top of glaze

Bake at 350 degrees until brown.

Campfire Stew

Submitted by
Mrs. Rudy Kathryn Detweiler

There is something special about sitting around a campfire with family and friends, watching the stars come out, singing songs, enjoying a bowl of campfire stew with fresh homemade bread!

“Get a campfire going and hot; it’s best to use an iron pot.”

1 quart chicken broth*

1 quart water

Bring to boiling and add:

5 potatoes, cubed

1 cup Navy Beans, cooked

1 cup lima Beans, cooked

1/4 cup diced onion

2 packages Little Smokes

Salt and pepper to taste

Boil without a lid to get the full campfire taste. Should be ready in 20 minutes.

(* Any other meat and veggies can be substituted. You may have to add more water as it evaporates.)

Hot Tuna Sandwich

(A Summer Sandwich)

Submitted by Rachel Miller

1 can (6 ounce) tuna, drained and flaked

1 cup (4 ounces) Cheddar cheese, shredded

3 hard cooked eggs, chopped

3 tablespoons each chopped green peppers, sweet pickle, ripe olives, and chopped onions

1/2 cup Mayonnaise or salad dressing

Combine all ingredients and spread about 1/3 cup of mixture on each of 6 sandwich buns, split

Wrap each sandwich in foil and warm in the oven until the cheese melts.

Rhubarb Delight

Submitted by Ellen Hershberger


1 cup flour

1/2 cup butter

2 tablespoons

Bake at 350 degrees for 15 minutes


2 1/4 cups rhubarb

3 egg yolks

1 1/4 cup + 1/2 cup sugar

1/3 cup cream

2 tablespoons flour

3 egg whites

Combine rhubarb, yolks, cream, flour and 1 1/4 cups of the sugar and cook until thick, stirring constantly. Pour into crust.

Beat egg whites with 1/2 cup sugar until stiff and cover the filling with this meringue.

Bake for another 8-10 minutes.


It’s extra delicious with 1 package of cream cheese mixed with 1/2 cup sugar and 1 egg and put into the crust before you put in the filling.)


Matrimonial Bars

Submitted by
Ellen Hershberger


3 cups rhubarb, cut up

2 tablespoons corn starch

1 1/2 cups sugar

1 teaspoon vanilla

Combine these and cook until thick.

Cool completely.


1 1/2 cups rolled oats

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon baking powder

1 cup butter

1 cup brown sugar

Combine these and pat 2 /3 of the resulting crumb mixture into a greased 9×13 inch pan.

Add filling and sprinkle remaining crumbs mixture on top.

Bake at 350 degrees for 30 – 35 minutes.

Cut when cool.

Dijon Grilled Fish

Mrs. Rudy Kathryn Detweiler

Fishing Season Is Here!

1/2 cup butter*

2 tablespoons lemon juice*

2 tablespoons Dijon mustard

1 teaspoon seasoned salt

1 pound fish (We like Walleye or Perch.)

Combine butter, mustard, salt and lemon juice in a saucepan. Simmer for 10 minutes.

Let cool. Pour over fish and marinate 30 minutes.

Grill over medium coals for 3 to 6 minutes an each side, using marinade sauce for basting.

Serves 2 to 4.

Serve alongside a crispy salad for a delicious meal.

(* Always keep fresh lemon juice and some melted butter handy when grilling any kind of fish. Just basting while grilling keeps the fish moist.)

Grilling Tips to Get Fired Up Over!

Submitted by
Mrs. Rudy Kathryn Detweiler

Before cooking on the grill, brush the rack with vegetable oil or non-stick cooking spray.

Use skinless chicken or turkey, rub on mayonnaise to seal in juices and keep meat moist.

For fuss-free grilled vegetables, lay them in heavy-duty foil with butter and seal. Grill until tender.

When grilling whole potatoes, wrap them in heavy-duty foil with butter. They will take longer to grill, at least 30 minutes.

When barbecuing, use tongs or a spatula. A fork will let natural juices to escape, making the meat tough

Molasses Cookies

Submitted by Katherine Byler

1 cup white sugar

2 eggs

1 baking molasses

1 cup syrup

1 1/4 cup vegetable oil

1 cup sour milk with 2 teaspoons baking soda added

3 additional teaspoons baking soda

1 tablespoon cinnamon

7 cups flour

Mix all ingredients well and chill dough thoroughly.

Form cookies and bake at 350 degrees until done.


1 cup Crisco

1 bag powdered sugar

1 tablespoon cornstarch

1 1/2 teaspoons vanilla

1/4 cup milk

Combine all ingredients. Beat until very smooth.

Frost cooled cookies.

Dandelion Flowers

Submitted by Barbara Ann Detweiler

Pick nice yellow dandelion (flowers only).

Wash them.

Roll them in beaten eggs or milk, then flour.

Fry them in butter.

Rhubarb Juice

Submitted by Rachel Miller

4 pounds of rhubarb, cut up

4 quarts of water

Cook the rhubarb i an the water until very soft. The n strain.

To the rhubarb fluid add: *

2 cups sugar

1 can pineapple juice

1 can orange juice

You can add 7 Up when you are ready to serve the juice.

(* You can buy juice with both pineapple and orange in it. RM)

Rhubarb Cream Pie

By Fannie Wengerd

Submitted by Sarah Miller

2 tablespoons real butter

2 tablespoons cornstarch

2 cups rhubarb, diced

2 egg yokes, beaten

1 cup sugar

1/2 cup cream

1/2 cup water

1/4 cup sugar

Pinch of salt

Melt butter in 2 quart saucepan.

Add rhubarb, 1 cup sugar and water. Cook slowly until rhubarb is tender.

Combine rest of ingredients and add to pan of cooked rhubarb. Cook until thick.

Pour into baked pie shell.

Cool and top with whipped cream or Cool Whip.

To Can Rhubarb

Submitted by Rachel Miller

. Wash and cut unpeeled stalks into 1-inch pieces.

. Measure and add 1/2 to 1 cup sugar for each quart of rhubarb. Mix well and let stand 3 – 4 hours.

. Heat rhubarb mix slowly to boiling. Hold at full boil for 30 seconds.

. Pack into hot jars, leaving 1/2 inch headspace.

. Adjust caps and process 10 minutes in boiling water bath.

Rhubarb Bars

By Mrs. Marion (Clara) Bontrager

Submitted by Sarah Miller

Stir together:

2 tablespoons corn starch

1 /2 cup water

Then add:

3 cups rhubarb, cut up

Dash of salt

1 1/2 cups sugar

Dash of cinnamon

Cook until thick and rhubarb us done. Cool and then add 1 teaspoon vanilla.


1 1/2 cups oatmeal

3/4 cups oleo

1 1/2 cups flour

1 cup brown sugar

1/2 teaspoon baking soda

1/2 cups nuts.

Mix and press 3/4 of the resulting crumbs in bottom of 9×13 inch loaf pan.

Add rhubarb mixture and sprinkle rest of crumbs on top.

Bake at 30 degrees.

Submitted by Katherine Byler

3 cups warm water

3 1/2 teaspoons salt

3/4 cups Crisco

2 tablespoons yeast

8 1/2 cups flour

1 scant cup sugar

2 beaten eggs

Mix all these ingredients together and let rise.

Combine butter, brown sugar and cinnamon.

Roll out dough and spread cinnamon mixture on top.

Roll up the dough and cut into thick slices. (I use scissors.)

Place slices in pan and let rise until doubled

Bake at 350 degrees until golden brown.

Sour Cream Topping

1 cup sour cream

1/2 cup melted butter

1 1/2 cup brown sugar

2 tablespoons milk

2 teaspoons vanilla

Mix topping ingredients well and frost rolls as soon as they come out of the oven.

Maple Glaze

1/2 cup melted butter

2 tablespoons milk

1/2 teaspoon maple flavoring

2 cups powdered sugar

Mix ingredients until smooth.

When rolls are cool, put maple glaze on top (over the sour cream topping.).


Chicken with Roasted Potato Crust

Submitted by Jacquie Foote

2 medium to large boneless, skinless chicken breasts

Salt and pepper to taste

6 tablespoons olive oil

4 cloves garlic, minced

1/3 cup balsamic vinaigrette

1/2 cup chicken broth

3 – 4 medium red potatoes, sliced medium

1 medium onion, sliced thin

Slice chicken into 1 inch strips and season with salt and pepper.

Brown chicken on both sides in 3 tablespoons of the olive oil, about 6 minutes to a side.

Remove chicken and place the strips in the bottom of a baking dish. Keep drippings in the pan.

Add rest of the olive oil to the pan and heat. Then pour about half of the heated oil into a bowl and keep rest in the pan.

To the oil in the pan add the minced garlic and the vinaigrette, scraping the bottom to keep the garlic from sticking. Cook until the liquid is reduced to half and add the chicken broth.

Simmer until the liquid in the pan is again reduced by half.

Meanwhile, spread the pieces of onion over the chicken in the baking dish. Then dip each slice of potato into the dish of heated oil and place each slice over the onions until they have formed a sort of crust over the chicken and onions.

When the liquid in the pan has been reduced, pour it over the “potato crust” and bake uncovered in a 400 degree oven for 45 minutes.

Mother Clucker’s Chicken Soup

Submitted by Kelly Whitney

(An excellent soup to combat flu and colds!)

Combine in a large pot:

2 tablespoons olive oil

1/2 medium onion, chopped

4 cloves garlic, chopped

3-4 stalks celery, chopped

1/2 bag mini carrots, sliced

4 small white potatoes, cubed

2 tablespoons basil

1 tablespoon poultry seasoning

1 1/2 teaspoons pepper

1/2 teaspoon salt

1/2 bag frozen sweet corn

1 can diced or stewed tomatoes

2 tablespoon Worcestershire sauce

Bring to a light boil for 10 minutes and then add

2 pounds boneless, skinless chicken breasts, cubed

Cook until chicken looks done and then add:

1 1/2 quart chicken broth

1/2 quart water

Let simmer for 30 minutes.

Easter Ducks

Submitted by Rachel Miller

1/2 cup butter

3/4 cups sugar

1 egg

1/4 teaspoon salt

1/2 teaspoon cream of tartar

1 teaspoon vanilla

1/2 cup milk

2 1/2 cups flour

1/2 teaspoon soda

Several shelled peanuts in halves

Cream butter and sugar. Add all remaining ingredients except peanuts.

Drop spoonfuls of the dough on a cookie sheet in pairs, making one drop the size of a silver dollar and one smaller. Put 1/2 peanut on the end of each smaller one for the duck’s bill.

Bake for 10 minutes at 375 degrees.

When cool, frost large cookies and place small ones on top for the head. Frost the head. You may add raisins for eyes.

Spring Chicken

Submitted by
Mrs. Rudy Kathryn Detweiler

3 pounds boneless chicken breast

1 cup oil (my choice is Olive oil)

3/4 cup lemon juice

1 tablespoon seasoned salt

2 teaspoons paprika

2 teaspoons onion powder

2 teaspoons dried basil

2 teaspoons dried thyme

2 teaspoons garlic powder

Place chicken in a bowl.

Combine all ingredients in a jar, cover and shake to blend.

Pour this mixture over chicken and cover. Refrigerate overnight.

Grill chicken over hot coals for 30 minutes, turning frequently and basting often with the marinade.

Great hot off the grill!

Cauliflower Popcorn

Submitted by

Mrs. Rudy Kathryn Detweiler

If you get tire of the same everyday veggies try this so called “cauliflower popcorn”

I head Cauliflower

2 TBS Olive oil

1 tsp garlic salt

½ cup Parmesan Cheese

Break cauliflower in small pieces.  Toss with olive oil and garlic salt.  Place on greased baking sheet.  Bake 400° for 15 minutes or until tender, stirring once.  Sprinkle with Parmesan cheese.  Enjoy!  Delicious!

Taco Soup

Submitted by Mrs. Rose Bricker

1 pound hamburger

1 package taco seasoning

1 onion, sliced

1 quart pizza sauce

1 quart water

Brown hamburger, onion and taco seasoning. Then add pizza sauce and water.

Simmer for 10 – 15 minutes.

Serve with sour cream, shredded cheese, Doritos, Oyster or Ritz crackers or whatever you wish.

Simple but delicious!

Shredded Potato Soup

Submitted by Kelly Whitney

1 package shredded potatoes

1 quart chicken broth or stock

1/2 –  3/4 cups minced onion

1/2 cup thin sliced carrots

1 can cream of chicken soup, undulated

1 cup milk, as desired

Salt and pepper as desired

In a large pot, combine potatoes, chicken broth, onions, carrots and cream of chicken soup. Bring to a simmer.

Add milk if soup is thicker than desired.

Bring to a light boil.

Adjust seasoning and cook for 20 minutes.

Chicken and Sweet Corn Soup

Submitted by Jacquie Foote

2 cups cooked chicken, diced

Any pan drippings from the chicken

1 cup onions, diced

2 quarts chicken broth or stock

2 cups sweet corn off the cob (can use frozen corn)

Salt, pepper and sugar to taste.

Combine the chicken, drippings, chicken broth and onions. Bring to a simmer and hold for about 15 minutes.

Add corn and bring to a boil.

Adjust seasoning and keep at a light boil for an addidional10 minutes.

Delicious served with buttered toast.

And Then, There’s Pancakes!

Blueberry Pancakes

Submitted by

Mrs. Rudy Kathryn Detweiler

1 1/4 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

1/2 teaspoon baking soda

1 1/4 cup buttermilk

2 tablespoons olive oil

1 egg, beaten

1 cup fresh or frozen blueberries

In a bowl, combine dry ingredients. In a separate, smaller bowl, combine buttermilk, eggs and oil. Slowly add this mixture to dry ingredients. And mix well.

Fold in blueberries.

Pour by quarter cups onto a lightly greased, hot griddle.

Great with Geauga Maple Syrup!

Tasty Pancakes

Submitted by

Mrs. Rudy Kathryn Detweiler

2 eggs, beaten

2 teaspoons baking powder

2 cups sour milk

1 teaspoon salt

1 teaspoon baking soda

4 tablespoons melted butter

2 1/4 cups flour

2 teaspoons sugar

Beat eggs until light, add milk. Set aside.

Sift flour with baking soda, baking powder, salt and sugar. Beat this mixture into egg mixture,

Add melted butter and beat until smooth.

Fry on a lightly greased hot griddle.

Great with Geauga’s Maple Syrup!

A Good Wintertime Sandwich Submitted by Rachel Miller

*Garlic bread
Celery, chopped
Onions, chopped
Swiss cheese, slices
Pineapple. Slices are best
(*Amounts vary according to number of sandwiches made.)

Mix tuna, celery, onions and mayo.
Spread mixture on a slice of garlic bread and top it with a slice of Swiss cheese and a slice of pineapple
Put in oven until cheese melts. Enjoy!

Fruit Dip Submitted by Barbara Ann Detweiler

1 package cream cheese
7 ounces marshmallow cream
1 cup yogurt, or Jello granules (your choice flavor and color)

Mix all the above together well. Enjoy with any fruit.

Our Favorite Sweet Potatoes Submitted by Rachel Miller

3 -4 sweet potatoes, sliced
1 1/2 sticks butter, melted
corn flakes or Rice Crispies, crushed

Dip each slice of sweet potato in melted butter and then coat with crushed corn flakes or Rice Crispies.  Put into greased cookie sheet and sprinkle with salt and pepper.

Bake at 350 degrees until tender.



Texas Taters Casserole Submitted by Barbara Ann Detweiler

3 pounds hash browns, shredded
3 cans cream of cheddar soup
3 tablespoons melted butter
1 cup sour cream
Minced onion to taste

Mix all ingredients together and top with …

2 cups crushed Ritz crackers’
1 stick melted butter

Bake for 1 hour at 250 degrees, or until soft.


Meatball Sub Casserole Submitted by Mrs. Rudy Kathryn Detweiler


1/2 cup onion, diced
1/4 cup breadcrumbs
1 pound ground beef
3 tablespoons Parmesan cheese

Mix and shape into 1 inch balls and bake at 400 degrees for 15 – 20 minutes.

6 slices bread
1/2 cup Mayonnaise
8 ounces cream cheese
28 ounces pizza sauce
1 1/2 cups shredded cheese (your choice)

Break up bread slices and spread into a 9X13 inch pan.  Combine mayo and cream cheese and spread over bread.  Sprinkle with some of the cheese.

Mix meatballs with pizza sauce and spread over bread and cheese. Top with the remaining cheese and bake uncovered at 350 degrees for 1/2 hour.

Silky Way Bars Submitted by Sarah Miller

1pound milk chocolate wafers

3 tablespoons water

1 1/4 cups marshmallow cream

1/4 pound caramel

1/2 pound chocolate wafers

Melt milk chocolate in double boiler over hot water. Add water and marshmallow cream. Blend well and cool until mixture can be easily handled. Melt caramel in double boiler. Melt 1 /2 pound chocolate and pour 1 /2 into the bottom of a pan and chill until hard. Put on caramel and spread even. Top with milk chocolate marshmallow mixture, followed by the rest of the melted chocolate. Cut into squares with completely cooled.

Kiddie’s Chow Mix Submitted by Sarah Miller

1 package milk chocolate chips

1 package semi-sweet chips

1 cup peanut butter

2 cups powdered sugar

1 (12 ounce) box Crispix

1 fix and mix bowl

Melt both bags of chips with peanut butter in a double boiler. Mix until smooth. Pour cereal into bowl. Drizzle chocolate mixture over cereal. Stir to coat evenly. Sprinkle powdered sugar over cereal. Put lid on bowl and shake well to coat all cereal with powdered sugar. Cover newspapers with paper towel and pour cereal mix on it in a thin layer. Let dry for a few hours and then store in an airtight container until used.

Old Fashion Apple Dumplings Submitted by Rachel Miller

6 medium size apples, cored and pared

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup shortening

2 1/2 cups flour

1/2 cup milk

2 + 2 cups brown sugar

1/2 cup butter

2 cups water

1/4 + 1/4 teaspoon cinnamon

Sift flour, baking powder and salt. Cut in shortening until about the size of small peas. Sprinkle milk over this mixture and press together, working the dough. Roll the dough for pastry and cut into 6 squares and place an apple in each. Warm and mix together the water and butter. Make a sauce by adding 2 cups brown sugar and 1/4 teaspoon cinnamon. Mix the remaining brown sugar and cinnamon together and fill the cavity of each apple with this mixture. Pat dough around each apple to cover it. Place these apple dumplings 1 inch apart in a greased baking pan and pour the sauce over them. Bake at 375 degrees from 35 to 40 minutes, occasionally basting them. Serve hot with milk for a special treat.

Coconut BonBons Submitted by Sarah Miller

1/4 cup light corn syrup

6 large marshmallows

1 cup coconut

1/2 teaspoon vanilla Melted chocolate Almonds (optional)

Melt marshmallows with corn syrup. Add coconut and vanilla. Let cool. Form into balls and dip into melted chocolate. Let stand until chocolate coating is hard.

Ham and Potato Soup Submitted by
Mrs. Rudy Kathryn Detweiler

3 potatoes, diced

1 carrot, chopped

2 celery sticks, chopped

1 onion, chopped

2 1/2 cups water

1/2 cup butter

1/2 cup flour

2 cups milk

1 teaspoon salt

1/2 teaspoon pepper

2 cups ham, diced

2 cups Velvetta cheese, shredded

Cook potatoes, carrot, celery and onion in water in a small saucepan until soft. In a larger kettle, brown butter. Add flour and stir well. Add milk, ham, salt and pepper. Bring to a boil. Add cheese and vegetables and return to a boil. Delicious and satisfying on those cold evenings. (Note: My Great Aunt Joe Barbara from Marlette, Mich. made this soup for us and gave me the recipe. She is now 96 years old, a sister to my Grandpa John Shetler (dec.). I have changed a few ingredients. K.D.

Favorite Seasonal Recipes

Pumpkin Crunch Cake Submitted by Rachel Miller

1 box yellow cake mix

1 cup pumpkin (I use 1 pint)

1/2 cup water

3 eggs

1 teaspoon pumpkin pie spice

1 cup brown sugar

1 cup nuts (chopped)

2 teaspoons cinnamon

2 tablespoons flour

2 tablespoons butter

Mix cake mix, eggs, pumpkin, and spice together and pour 1/2 of batter into a greased 9X13 pan. Combine rest of ingredients and put 1/2 of the crumbs on batter. Pour rest of batter in and top with remaining crumbs. Bake at 350 degrees until done.

Squaw Bread Submitted by Ellen Hershberger

2 cups water

1/2 cup cornmeal

1/3 cup vegetable oil

2 1/2 cup flour

1/4 cup honey

3 cups wheat flour

1/4 cup raisins

1 cup rye flour

1/4 cup plus

1 tablespoon brown sugar

1 1/2 cup dry milk

2 packages dry yeast

2 1/2 teaspoons salt

1/4 cup warm water

Combine oil, honey, 1/4 cup brown sugar and 2 cups water. Beat until liquid then add raisins. Soften yeast in warm water and remaining brown sugar. Reserving the cornmeal, in a large bowl sift together remaining ingredients and then gradually add honey and yeast mixtures to make a soft dough that pulls away from the sides of the bowl.

Place dough in a lightly greased bowl and turn to grease all surfaces. Cover and let rise until double in size. Punch down and let rest 10 minutes. Divide into 4 round loaves and place on greased cookie sheets sprinkled with the cornmeal. Cover and let rise until doubled. Bake at 375 degrees for 30 – 35 minutes. Then brush with butter and cool on a rack.

Pumpkin Custard Pie By Sarah Yoder Submitted by Sarah Miller

2 egg yolks, beaten

2 tablespoons pumpkin

1 tablespoon cornstarch

1 cup white sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon butter, melted

2 cups milk

Mix all ingredients well, then beat egg whites until stiff and fold in. Pour into a pie shell and bake in a 400 degree oven for 15 minutes. Then reduce the heat to 325 degrees and bake until done, probably 30 minutes. (It’s okay if it’s a little shaky in the middle)

Holiday Potato and Cheese Soup “Flavors of Fall” Submitted by Mrs. Rudy Kathryn Detweiler

2 cups potatoes peeled and cubed

3 cups milk

1 small onion, chopped

3 tablespoons butter

1 cup shredded Cheddar cheese

3 tablespoons flour

4 slices bacon, cook crisp and crumbled

Salt and pepper to taste

Cook potatoes until tender, drain, reserving 1 cup of the water. Set aside. Melt butter in saucepan over medium heat. Add onion, stir until soft but not brown. Add flour, salt and pepper to onions and cook 3 minutes. Add potatoes, the 1 cup of water and milk. Blend in cheese and bacon. Simmer on very low heat for 30 minutes, stirring so it doesn’t burn.

Favorite Jello Salad Submitted by Elizabeth Byler

First Layer 1 small package lemon jello – dissolve in

2 cups boiling water

1 small package orange jello –

Add 1 ½ cup cold water

Add:1 #2 can crushed pineapple drained

3 bananas cup up

Put in 9 X 13 pan and cover with miniature marshmallow – let stand till set.

Second Layer

1 cup sugar 2 eggs

2 cups pineapple juice

4 tablespoons flour

Cook until thick in double boiler – when cool pour over first layer.

Third Layer Whip

½ pint whipping cream

. Blend 8 ounces cream cheese into this and spread over layers.

Top with nuts. Chill.

Cole Slaw Submitted by Ada Miller

1 medium cabbage, finely shredded

1 green pepper – diced fine

1 cup of celery – diced fine

1 small onion – diced fine

2 teaspoons salt

1 teaspoon celery seed

1 teaspoon mustard seed

1 ½ cups sugar

1/2 cup white vinegar

Mix all together and refrigerate. This keeps well.

Country Baked Ham Submitted by the Rudy Miller Family

1 Christmas ham, sliced

brown sugar


Put Ham in roaster. Pat or sprinkle a thin layer of brown sugar over ham. Pour Pepsi over all until and 1 inches accumulates in bottom of roaster. Bake at 350° until meat is tender and juicy. Serve.

Corned Beef Casserole Submitted by Ellen Hershberger

1-8 ounce package wide noodles, cooked

1-12 ounce can corn beef

1/4 pound Velveeta cheese, diced

1/2 cup onion

1 can cream of mushroom soup

1 1/3 cups milk

3/4 cup buttered breadcrumbs

Combine all ingredients and mix well. Pour into casserole dish. Bake at 350 degrees for 45 minutes.

Cream Cheese Pumpkin Crumb Pie Submitted by Betty Miller

Pastry for 9 inch pie

1 (8 ounces) cream cheese, softened

1/4 cup sugar

1/2 tsp. vanilla

1 egg

1 cup canned pumpkin

1/3 cup sugar

1 egg

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

3/4 cup evaporated milk

Combine cream cheese, sugar, vanilla and egg, mixing until well blended. Pour into pie shell. Combine remaining ingredients, pour over cream cheese layer. Mix crumbs and put on top of pumpkin layer. Bake 45-50 minutes or until center is set. 350°. Crumb 2/3 cup sugar 1/1/4 cup flour 1/2 cup butter 1/2 teaspoon cream of tarter 1/2 teaspoon soda

Carrot Salad Submitted by Ada Miller

Grind 4 cups carrots together with 1 whole lemon.

Add 1 cup sugar.

Refrigerate. Very refreshing.

Apple Walnut Cake Submitted by Donna Bizjak

9 x 13 pan 375° oven Bake 35 – 40 minutes

1 ¾ cup sugar

1 cup oil

3 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 cups peeled, sliced apples

1 cup chopped

Walnuts Mix together first 7 ingredients (mixture will be very thick) Stir in apples and walnuts Pour into greased 9 x 13 pan. Bake for 35-40 minutes at 375°

Apple Walnut Cake Submitted by Donna Bizjak

9 x 13 pan 375° oven Bake 35 – 40 minutes

1 ¾ cup sugar

1 cup oil

3 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 cups peeled, sliced apples

1 cup chopped Walnuts

Mix together first 7 ingredients (mixture will be very thick) Stir in apples and walnuts Pour into greased 9 x 13 pan. Bake for 35-40 minutes at 375°

After Dinner Mint Squares Submitted by Mrs. Eli Burkholder

2 packages fudge mint cookies (crushed)

½ cup butter (or) oleo

1 ¼ cups chocolate chips Melt together butter and chocolate chips, add crushed cookie and mix well.

Press into 13 X 9 inch pan and chill.

Filling –

1 (8 ounces cream) cheese (softened)

10 ounces almond bark or white chocolate

1 teaspoon. peppermint oil – green food color

Melt almond bark and add to softened cream cheese, add flavoring and food color. Put on top of crust. Melt ¼ cup chocolate chips and drizzle over the mint layer. Enjoy!

Autumn Recipes

Zucchini Fritters Submitted by Rachel Miller

2 cups zucchini, shredded

2 eggs

1/4 cup onions, freshly chopped

1 teaspoon salt

2 tablespoons Parmesan cheese

1/2 teaspoon garlic powder

1 1/2 cup flour

2 tablespoons baking powder

Mix zucchini, eggs, onions, salt, cheese and garlic powder. Gradually add flour and baking powder until well mixed. Deep fry by spoonfuls. Serve with ketchup or Ranch dressing.

Pineapple Casserole Submitted by Katherine Byler

1 can crushed pineapple, drained (save juice)

3/4 cup sugar

2 tablespoons flour

1 cup shredded cheddar cheese, shredded

1 stick butter, melted

1 1/2 cups Ritz crackers, crumbled

Mix sugar, flour and 3 tablespoons of the juice. Put pineapple in the bottom of a small cake pan and pour flour mixture over it. Mix cheese, butter and Ritz crackers and place on top of flour mixture. Bake at 350 approximately 30 minutes. Good warm or cold!

Pizza Sauce Submitted by Ellen Hershberger

1/2 bushel tomatoes (2 1/2 gallons or so juice)

4 onions

4 large green peppers

4 hot peppers (or so to suit your taste)

1 pint vegetable oil

2 tablespoons basil

1 cup sugar

2 tablespoons oregano

1/3 cup parsley

3 tablespoons pizza seasoning

1 tablespoon Italian seasoning

1 1/2 tablespoon garlic powder

1/2 cup salt

1 gallon tomato paste

Put the veggies in the salad maker, using the whole vegetables. Cook all together for 2 hours. Add rest of ingredients except the tomato paste and cook for 1 hour. Add tomato paste and stir well. Then ladle into jars. Cold pack for 20 minutes.

Indian Summer Chicken Casserole Submitted by Mrs. Rudy Katherine Detweiler

3 or 4 large chicken breasts, cooked in 4 cups of water and boned 2 cans of cream of celery soup, 10 ounce size

1 stick butter

1/2 cup chopped onions

1/2 cup chopped celery

1 package Stovetop chicken dressing

1 cup milk

Put chicken in 13X9 inch pan, reserve broth. Spread celery soup on top of chicken. Pour 1 cup chicken broth into a saucepan, adding butter, onion and celery pieces. Cook until tender. Add the stiffing and mix well. Spread stuffing mixture over soup and chicken and pour milk over all. Bake at 350 degrees for 30 minutes.

Back to School Treats* Submitted by
Mrs. Rudy Kathryn Detweiler (* If you don’t want your child to eat a lot of sweets, try these recipes.)

Finger Jello

2 (6 ounce) packages of any flavor Jello

Melt Jello in 3 1/2 cups boiling water. Pour into a pan and let set. Cut in squares to serve.


Oyster Cracker Snack

2 bags oyster crackers

2 tablespoons chicken base

2 tablespoons dry Ranch dressing

2 1/2 cup vegetable oil

Mix chicken base, ranch dressing and oil and pour over crackers. Bake in oven at 250 degrees for 10 minutes. Stirring twice.


Chex Mix

1/2 cup butter

1 1/4 teaspoons seasoned salt

4 1/2 teaspoons Worcestershire sauce

2 2/3 cups Corn Chex

2 2/3 cups wheat Chex

2 2/3 cups Rice Chex

2 2/3 cups Cheerios

2 2/3 cups mini pretzels

1 cup nuts (optional)

Melt butter and add seasonings. In a large pan or bowl mix rest of ingredients. Pour seasoning mix over dry ingredients and bake at 250 degrees for 30 minutes or until the mix is crisp. Stir often and check it doesn’t burn.


Grandma’s Coffee Cake Submitted by Rachel Miller

1/2 cup sugar

4 tablespoons sugar

1 egg

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon vanilla

1/2 cup sour cream

Mix together and spread in a baking pan. Then mix together 1/2 cup sugar 1/3 cup brown sugar 1/2 cup chopped nuts 1 teaspoon cinnamon 2 tablespoons butter Mix together and spread over batter in the baking pan. Bake at 350 degrees until a toothpick comes out clean.

Stuffed Peaches By Mrs. Jacob (Lizzie) Miller

1 8-ounce package cream cheese

1 quart of peach halves, drained, reserve juice

3 tablespoons finely chopped dates

3 tablespoons finely chopped nuts

Mix cheese, dates and nuts. Thin with a little of the peach juice. Put a little ball of the cheese mixture into each peach half Serve on lettuce.


Peach Pie Anon

8-10 fresh peaches, sliced

1 can Eagle brand milk

1 /3 cup lemon juice

12 ounces Cool Whip

Mix milk and lemon juice. Add peaches and stir will. Place in bowl and add Cool Whip.


Peach Pecan Pie By Miriam Miller

3 eggs, separated

1 cup white sugar

1 /4 teaspoon baking powder

1 teaspoon vanilla

1 /2 cup pecans (optional)

24 soda crackers, crushed

2 cups peaches, sliced

Whipped topping

Beat egg whites, adding sugar and beating until stiff. Add baking powder and vanilla. Mix. Add crackers and pecans. Bake in pie pan at 350 degrees. When cool, add sliced peaches and top with whipped topping.

Open Face Peach Pie By Mrs. John (Mary) Schmucker

1 1/4 cup peaches, sliced

1/2 teaspoon salt

1 cup sugar, half brown

1 cup rich milk or cream

1 rounded tablespoon flour.

1 unbaked pie shell

Put peaches in pie shell. Mix all other ingredients and pour over peaches. Bake at 350 degrees until juice looks syrupy.


Peach Crisp By Mrs. Joseph (Betty) Yoder
Submitted by Sarah Miller

1 cup flour
1/2 cup brow sugar
1/4 teaspoon salt
1/2 cup butter or margarine

2 (16 ounce) cans peaches, sliced
1 cup sugar
1/4 cup cornstarch

1 1/2 cups rolled oats
1/4 cup flour
1/3 cup brown sugar
5 tablespoons butter or margarine

Mix crust ingredients and pat into a greased 9-inch square baking dish.
Bake at 350 degrees for 15 minutes.
Meanwhile, drain peaches and set aside. Add rest of filling ingredients to peach juice and boil until thick. Remove from heat and add peaches. Pour into crust.
Mix topping ingredients and sprinkle over filling.
Bake at 350 degrees for 25 – 30 minutes or until golden and bubbly


Stuffed Peaches By Mrs. Jacob (Lizzie) Miller Submitted by Sarah Miller

8 ounce package cream cheese

3 tablespoons nuts, finely chopped

3 tablespoons dates, finely chopped

1 quart canned peaches (home canned is best)

Mix cheese, nuts and dates. Thin with a little of the peach juice. Put a little ball of cheese mixture into each peach half. Serve on lettuce.

Refreshing Cold Coffee Drink Submitted by Susan Yoder

Left over coffee*, however much you have

Milk or creamer, to taste

Vanilla, to taste

Sweetener, to taste

Ice cubes Whipped cream, as desired

Hershey’s syrup, as desired

Combine all ingredients … and “Move over, McDonalds!” (Smile!) (* You can make fresh coffee and chill it if you haven’t enough leftovers.)

Cucumber and Onion Salad Submitted by Rachel Miller

1/2 cup sugar

1/4 cup vinegar

1/2 teaspoon salt

1/4 teaspoon celery seed

1 – 2 cucumbers, thinly sliced

1/2 cup onions, sliced

Mix sugar, vinegar, salt and celery seed well to make the dressing. Add cucumbers and onions and refrigerate for at least 3 hours. Serve cold.

Anytime Fruit Salad

From Mrs. Joe (Betty) Byler Submitted by Sarah Miller

1 small package instant vanilla Pudding

1 can pineapple chunks, with juice

1 /2 bag marshmallows

1 large can fruit cocktail, drained

1 can mandarin oranges, drained

1 (9 ounce) tub of Cool Whip

Mix fruit, marshmallows and pudding mix (dry). Let set a couple hours. Before serving, add Cool Whip.

Orange Sherbet Salad

Submitted by Sarah Miller

1 large box orange jello

2 cups hot water

1 can mandarin oranges

1 (#2) can crushed pineapple, drained

1 pint orange sherbet

Whipped topping Add water to jello. Add and stir in sherbet by spoonfuls. Add oranges and half of the pineapple. Pour into ring mold or serving dish and let set. When ready to serve, mix other half of pineapple into the whipped topping and serve over the jello.



No Bake Cookies

Submitted by Ellen Hershberger

2 cups sugar

1/2 cup chocolate chips

1/2 cup butter

1/2 cup peanut butter

1 teaspoon salt

3 cups quick oats

1/2 cup milk

1 teaspoon vanilla

Mix all ingredients together well. Put on wax paper in little balls and allow to harden

Summertime Iced Tea

Submitted by Mrs. Rudy Kathryn Detweiler

6 tea bags

4 cups boiling water

1 1/2 cups sugar

1 (6 ounce) can frozen orange juice

1 (6 ounce) frozen lemonade

10 cups water Steep teabags in boiling water for 5 minutes. Then discard the bags. Add sugar, frozen orange juice, frozen lemonade and water and mix well. Chill … serve with ice. (Enjoy with friends and family on warm summer evenings on the back porch swing!)

Summer Morning Glory Muffins

Submitted by Mrs. Rudy Kathryn Detweiler

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 1/4 cup brown sugar

1/2 teaspoon cinnamon

2 cups grated carrots

1/2 cup coconut

1/2 cup raisins

1/2 cup pecans

3 eggs, beaten

2 teaspoons vanilla

1 apple, shredded

1 cup olive oil

Combine in a big bowl: flour, soda, salt, brown sugar and cinnamon. Mix in carrots, coconut, raisins and pecans. Add eggs, vanilla, apple and olive oil and mix well. Pour into well-greased muffin tins and bake at 350 degrees for 15 minutes, or until done. (Delicious with a nice cold glass of the Summertime Iced Tea.)

Campers Breakfast

Submitted by Mrs. Rudy Kathryn Detweiler

1 package (28 ounces) frozen hash browns

1 1/4 cups (5 ounces) shredded Cheddar cheese (divided)

8 bacon strips, cooked and chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

4 hard boiled eggs

Prepare grill medium high. Toss potatoes with bacon, salt, pepper and 3 /4 cups of the cheese. Divide mixture among 4-18X12 inch pieces heavy-duty nonstick oil. Fold and seal tightly. Place on grill or campfire for 6 – 9 minutes. Open to allow steam to escape. Sprinkle on rest of cheese. Serve with hard boiled egg.


Refreshing Fruit Slush

Submitted by Linda Weaver

2 packages orange jello*

2 cups boiling water

1 can (20 ounces each) crushed pineapple

2 cans (15 ounces each) mandarin oranges

2 mashed bananas

2 cups orange juice

2 cans sprite

1 1/2 cups sugar

Mix all together and freeze. * For strawberry slush, use strawberry jello, fresh or frozen strawberries and peaches (if desired) and juice of the fruit.

Orange Jello Salad Mold

Submitted by Sarah Miller

1 large box orange jello

2 cups hot water

6 ounces frozen orange juice

1 can 7-Up

2 cans mandarin oranges, drained

Mix all ingredients together in order given. Put in ring mold and set, You can serve this with cottage cheese in center of the mold.

Gingerbread Whoopies

Submitted by Ellen Hershberger

1/2 cup plus

3 tablespoons butter

3/4 cup dark brown sugar

1 teaspoon vanilla

1 egg, extra large

2 tablespoons molasses

2 1/3 cups flour

2 1/2 teaspoons baking powder

1 1/2 teaspoons ground ginger

3/4 teaspoon allspice

Pinch salt

1 tablespoon milk

Combine all ingredients and mix well. Drop batter by large spoonfuls onto a cookie sheet and bake until done at 350 degrees. Lemon Buttercream Filling 1 1/2 sticks soft butter 3/4 teaspoon vanilla 3 1/2cups XX sugar 1 tablespoon lemon juice Combine all filling ingredients and beat well. Slather filling between 2 of the cooled Gingerbread cookies and allow to stand to set before serving.

Rhubarb Cookies

Submitted by Anonymous


1/4 lb butter

1 c Sugar, brown, light

1 Egg

1 c Cooked rhubarb, drained

** 2 c Flour

1/4 ts Salt

1 ts Baking soda

1 ts Nutmeg, grated

1 ts Cinnamon

1/2 ts Ground cloves

3 T crystallized ginger; finely chopped (opt)

1/2 c Walnuts; chopped 1 c raisins

** To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in 1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar 1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off). Pour off 3/4 cup of the liquid and use for a drink. Cook the rhubarb slices in the remaining until just tender but still holding their shathe remaining until just tender but still holding their shape, less than 5 minutes. The rhubarb is ready to eat as is, to use in other recipes, or to freeze in containers. Cream the butter and sugar together. Add the egg and beat until light, then stir in the rhubarb. Stir the flour, salt, baking soda, and spices together and toss until thoroughly mixed. Stir the dry ingredients into the rhubarb mixture until the two are blended, then fold in the optional ginger, the walnuts, and the raisins. Drop the batter by the tablespoonful onto greased baking sheets about 1 1/2 inches apart, and bake in a preheated 350 F oven for 12 minutes, until lightly browned at the edges.

Strawberry Rhubarb Cobbler

Submitted by
Mrs. Rudy Kathryn Detweiler


2 cups sliced strawberries

4 cups rhubarb (cubed)

2 tablespoons lemon juice

1 cup sugar

1/3 cup cornstarch

Cook strawberries and rhubarb in 3 quart saucepan until mixture boils until soft. Stir in lemon juice. Combine sugar and cornstarch and stir into fruit mixture. Continue stirring until thickened. Set aside.


1 cup butter

1 cup sour cream

2 eggs

3 tablespoons milk

1 teaspoon vanilla

3 cups flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Topping: 1/3 cup sugar

1/2 cup sliced almonds

Combine flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add sour cream, eggs, milk and vanilla. Spread 1/2 of batter in a 13X4X2 1/2 inch baking pan. Spread with fruit mixture and drop remaining batter by teaspoon full over fruit filling. Sprinkle with sugar and almonds. Bake at 350 degrees for 55 minutes or until done. Serve with ice cream or whipped cream.

Orange Sponge Pie Submitted by Rachel Miller

1 cup sugar

3 tablespoons flour

3 eggs, separated

3 tablespoons butter, melted

Juice of 2 oranges

1 1/2 cups milk

1/2 teaspoon salt

Beat sugar, flour, butter and egg yolks together. Add orange juice and milk. Add beaten egg whites last and pour into pie pan. Bake at 375 degrees for 45 minutes.

Rhubarb Bars

Submitted by Ellen Hershberger

Filling 3 cups rhubarb pieces

1 1/2 cups sugar

2 tablespoons cornstarch

1 teaspoon vanilla

Combine filling ingredients and cook until thick. Then cool completely.

Crust 1 1/2 cups rolled oats

1 1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 cup brown sugar

1 cup butter

Combine crust ingredients and pat 2/3 of resulting crumbs into a greased 9X13 inch pan. Add filling and sprinkle with remaining crumbs.

Cream of Asparagus Soup

2# asparagus. Trim and cut into 2” pieces

1 cup chicken broth

2 T. butter

2 T. flour

1 c. milk

1c. heavy cream, or half and half

1-1/2 t. salt

1/8 t. white pepper

Simmer the asparagus in the chicken broth for 10-15 minutes. Save back some tips and puree the rest. Set aside. Melt the butter in a saucepan and blend in flour. Slowly stir in milk until smooth, add heavy cream and puree (do not boil). Season and add reserved tips.

Good Easy Snack

Submitted by Rachel Miller

2 packages refrigerator biscuits (10 – 12 I n a package)

20 milk chocolate kisses (may use chocolate wafers)

1 /4 cup sugar

2 /3 to 3 /4 cups tiny marshmallows

2 tablespoons ground cinnamon

Heat the oven to 350 degrees. Flatten each biscuit and place on a cookie sheet.

Place I chocolate kiss or wafer and 3 – 4 marshmallows in the center of each biscuit.

Bring edges of each biscuit up and around the chocolate and marshmallows to enclose them. Pinch well to seal.

In a small bowl, mix sugar and cinnamon.

Roll each biscuit in the sugar mixture to coat.

Place on ungreased cookie sheet and bake for about 15 minutes or until golden brown,

Serve warm.

Zucchini Brownies

Submitted by Sarah Miller

1 1/2 cup sugar

2 cups flour

1/2 cup vegetable oil

1 1/4 teaspoon baking soda

1 egg

1 teaspoon salt

2 teaspoons vanilla

1 cup cocoa

2 cups zucchini, grated

Mix all ingredients together and spread in a 15 1/4” x 10 1/4“ pan.

Top with:

1/4 cup chopped nuts

1 cup chocolate chips

Bake at 350 degrees for 15-20 minutes.

“Lettuce” Eat Healthy Submitted by
Mrs. Rudy Kathryn Detweiler Skinny Minnie’s Low-Fat Dip (Can be used for vegetables, crackers, shrimp, etc. Especially good with butter crunch lettuce, radishes and green onions!)) 1/3 cup chunky salsa 1 cup low fat mayonnaise 1 cup low fat sour cream 2 tablespoons parsley 2 tablespoons chives 1 clove garlic (crushed) 1 tablespoon minced onion 1/4 cup dry vegetable soup mix 10-ounce package frozen chopped spinach (thawed) 1 cup low fat cottage cheese Mix all ingredients and use as a dip for fresh vegetables! (Good for snacks and for picnics.)Finger Jello

Submitted by Mrs. Rudy Kathryn Detweiler

2 envelops Knox gelatin

3 (3 ounce) boxes any flavor Jello

4 cups boiling water

In a large bowl, combine gelatin and boxes of Jello.

Add boiling water and stir until completely dissolved.

Pour into large shallow pan and chill until firm.

Cut into pieces.

Nutty Os

Submitted by Mrs. Rudy Katherine Detweiler

1/2 cup brown sugar

1/2 cup Karo

1/2 cup butter

1/2 teaspoon salt

6 cups Cheerios

1 cup small pretzel balls

Combine and boil sugar, Karo, butter and salt. Set aside.

Mix Cheerios and pretzel balls together and pour hot sugar mixture over it.

Stir well to coat.

Bake in low over for 15030 minutes, stirring frequently. Cool.

Put into small containers or baggies for a lunch treat.


Ritz Yums

Submitted by Mrs. Rudy Katherine Detweiler

Ritz crackers

Peanut butter

Melted chocolate

Spread peanut butter between two Ritz crackers and coat in melted chocolate.

Allow the Ritz Yums to cool and harden.

Put a few into a baggie for a lunchtime treat.


Peanut Butter Marshmallow Eggs

Submitted by Rachel Miller

1/2 cup butter (soft)

2 teaspoons vanilla

5 – 6 cups powdered sugar

1 3/4 cups marshmallow crème

1 cup peanut butter

Chocolate wafers (melted)

Cream butter and 2 cups powdered sugar in a large bowl until light and fluffy.

Add peanut butter, marshmallow crème and vanilla, blending well.

Gradually add remaining powdered sugar. Mix to a consistency that can easily be handled to form small egg shapes.

Dip eggs into melted chocolate and let stand until chocolate is hardened.


Snowball Doughnuts … Quick and Delicious

Submitted by
Katherine Byler

2 eggs

1 cup milk

1 cup sugar

1 teaspoon vanilla

4 cups flour

1 teaspoon salt

3 teaspoons baking powder

1 tablespoon melted butter

Confectionery sugar as needed

Mix eggs, milk, sugar and vanilla together. Stir in flour, salt and baking powder. Add melted butter.

Drop by teaspoonfuls into melted fat or oil and fry until brown.

Drain on paper towels. Roll in powdered sugar or other.


Peanut Butter Whoopee Pies

Submitted by
Ellen Hershberger

4 tablespoons soft butter

1 cup brown sugar

5 tablespoons peanut butter

1 teaspoon vanilla

1 large egg

2 1/3 cups flour

1 teaspoon baking soda

Pinch of salt

1 cup buttermilk

Combine all ingredients.

Place rounded spoons full of batter on a greased cookie sheet and bake at 350 degrees until done.


1 1/2 cups peanut butter

2 cups marshmallow crème

Mix the peanut butter and the marshmallow crème together well.

Place a generous spoonful of this mixture between two cookies. (Each set of two cookies makes 1 Whoopee Pie!)


Cheesy Chicken Soup


3 (10 3/4 ounce) cans cream of chicken soup, undiluted

1 3/4 cups chicken broth

1 (16 ounce) package frozen whole kernel corn

2 cups chicken, cooked with rotisserie spices and chopped

1 (10 ounce) can diced tomatoes

1 (8 1/2 ounce) can cream-style corn (optional)

8 ounces Velveeta cheese, cubed

1 garlic clove, minced

1/2 teaspoon black pepper

Salt to taste

Stir together cream of chicken soup and chicken broth until blended in a Dutch oven or other heavy soup pot.

Add all remaining ingredients and bring to a boil over medium heat.

Simmer 30 minutes or until smooth and thoroughly heated, stirring often.

Turkey in White Sauce over Noodles

Submitted by Kelly Whitney

2 pounds turkey cut into chunks

4 tablespoons butter

4 tablespoons flour

3 cups milk

Salt, pepper, and garlic to taste

Brown up the turkey until thoroughly cooked. Set aside.

In a saucepan, melt the butter and add flour (make a rue).

Slowly add the milk and whisk so it doesn’t stick to bottom of pan.  When it reaches your desired thickness, add salt, pepper, and garlic to your taste.  Poultry seasoning is ok to add too.

Add the cooked turkey to the white sauce.  When heated through, serve

over noodles, or biscuits or even mashed potatoes.  Enjoy!



Skillet Lasagna

Submitted by Sarah Miller

(Use a 12 inch skillet with a tight fitting lid for this recipe.)

1 pound hamburger, fried

1 (28 ounce) can diced tomatoes

Water as needed

1 tablespoon olive oil

1 medium onion, minced

Salt to taste

1/8 teaspoon red pepper flakes

10 curly edged lasagna noodles, broken into 2 inch lengths

1 (8 ounce) can tomato sauce

Pour tomatoes into 1 quart measuring cup and add water until mixture measures 1 quart.

Cook onion in olive oil with 1/2 teaspoon salt. Add meat and mix.

Scatter pasta over meat mixture but do not stir. Then pour diced tomatoes with juices and tomato sauce over pasta.

Cover and simmer until pasta is tender, about 20 minutes.

You may sprinkle with cheese and basil.

Mom’s Old Fashion Chicken Soup

Submitted by Jacquie Foote

4 boneless, skinless chicken breasts

1 medium onion, chopped

1/2 cup carrots, chopped

1/2 cup celery, sliced thin

1 quart chicken broth

1 quart water

Salt and pepper to taste

Place breasts in a baking dish or pan in about 1/2 inch chicken broth, place a pat of butter on each breast and bake at 350 degrees for 40 minutes.

Cut baked breasts into small pieces.

Into a soup pot place chicken breast pieces, drippings from baking them, onion, carrots, celery, rest of chicken broth, and water. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.

Add noodles and corn. Correct seasoning and simmer, covered, for 15 minutes or until the noodles are tender.


Party Mix

Submitted by Sarah Miller

1 box Rice Chex

3/4 box Corn Chex

1/2 box Cheerios

1 box thin pretzels

1 package cheese curls

Some Kix cereal

2 sticks oleo

2 tablespoons Worcestershire sauce

1 teaspoon celery salt

1 teaspoon garlic salt

Melt oleo add both salts and sauce. Mix well.

Mix dry ingredients and pour oleo mixture over it and mix well.

Put into pans and heat in oven at 250 degrees for 1 1/2 hour, stirring every 15 minutes.

Cool and serve.

*Nuts may be added.


Cheese Ball

Submitted by Sarah Miller

From Mrs. Aaron Elizabeth Schmucker

8 ounce package cream cheese, softened

5 ounces Cracker Barrel Cheddar cheese, grated

1 tablespoon chopped onion

1 tablespoon relish

1 tablespoon Worcestershire sauce

1/2 teaspoon lemon juice

Chopped nuts, optional

Mix all ingredients and press into a ball.

Roll in nuts and store in refrigerator at least 24 hours before serving.


No Bake Fruitcake

Submitted by
Mrs. Rudy Kathryn Detweiler

3/4 cup evaporated milk (undiluted)

3 cups miniature marshmallows

1/2 cup orange juice

6 cups finely crushed graham crackers

1 teaspoon allspice

1/2 teaspoon cloves

1 teaspoon cinnamon

1 cup seedless raisons

1 cup chopped dates

*16 ounce jar fruit and peels

1 cup chopped walnuts

(*I prefer no fruit and peels. You can substitute another 2 cups of chopped nuts of any kind.)

Combine milk, marshmallows and orange juice in a bowl. Let stand 30 minutes.

Blend graham cracker crumbs, cinnamon, allspice and cloves in a large bowl. Add raisins, dates, nuts (and fruit and peels if used).

Stir in marshmallow mixture until crumbs are moistened.

Press in a 9-inch loaf pan that has been lined with wax paper.

Cover tightly and store in refrigerator for 2 days.

Slice thin to serve on a Christmas plate.

(From Kathryn: This cake is so delicious and so easy to make. My friend from Pennsylvania gave me the recipe. She sliced it thin and had it on a pretty Christmas plate. Try it! You’ll love it!


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