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Favorite Recipes

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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

Add:

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.

Batter:

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

Crust:

2 1/2 cups flour

1 cup sugar

3/4 cup butter

Mix and press into pan. Bake 20 minutes.

Filling:

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

Crust:

1 cup flour

1/2 cup butter

2 tablespoons

Bake at 350 degrees for 15 minutes

Filling:

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.

(Option:

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.)


Rhubarb

Matrimonial Bars

Submitted by
Ellen Hershberger

Filling:

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.

Crust:

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

By
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.

Frosting

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.

Crust:

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
Tuna
Celery, chopped
Onions, chopped
Mayonnaise
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

 

Meatballs:
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.

Casserole:
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.

Topping:
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

Pepsi

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

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

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

Topping
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

Ingredients:

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

Filling:

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.

Cake:

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.

Filling

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

Anonymous

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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