Holiday Cookbook

Page 22 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook

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The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 33

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Each year The SouthernIllinoisan’s Holiday RecipeContest draws some of theregion’s best cooks. Dishesfrom 24 Southern Illinoiscooks were judged in 10categories. In closecompetition, CarolynAinslie took first place withher Tortellini Soup.

Our judges were chefKelly Staples of Mélange inCarbondale and retiredfamily and consumerscience teacher WilmaWesterfield. Westerfieldalso is chair of the board ofIllinois Foundation forFamily, Career andCommunity Leaders ofAmerica and a member ofthe board of directors ofIllinois Association ofFCCLA.

In addition to ourcategory winners, othercontestants included thefollowing dishes and cooks.

Appetizers: Deviled EggSalad, Amy Oxford ofHarrisburg; Olive CheeseTarts, Joanne Clayton ofHerrin.

Breads: Christmas RanchFrench Bread, MartyThornton of Herrin;

Cherry Cheese Braid,Susan Miller of Marion.

Cookies: Polish Cookies,Phyllis Majewski of DuQuoin; Swiss Cookie,Nettie Graff ofMurphysboro; both unableto attend.

Desserts: Tipsy RumCake, Linda Goforth ofCarbondale; SopapillaCheesecake, Sharon Dorrisof Carbondale.

Salads: Pastina, Kim Plattof Decatur; Greek PastaSalad, Pat Moore ofBenton.

Entrees: Holiday PulledPork, Geraldine Hargravesof Coello; Festive Stir Fry,Debra Hertenstein of Anna.

Ethnic/International:Cianelderi, Lenora Palovicof Johnston City; ChickenCurry, Lynn McCreery ofOzark.

Locally Grown: AutumnHarvest Apple Pie, KimRatajczyk of Sesser;Zucchini Casserole, CorrieRalls of Anna.

Side Dishes: EasyFettucini Alfredo, MartyThornton of Herrin.

Special thanks to oursponsor, Pass Your Plate inMarion, and cookbookauthor Debbie Moore andNicole Davis of SIUCDepartment of Food and Nutrition for theirhelp.

Holiday Recipe contestThe Southern Illinoisan hosts

BY MARILYN HALSTEADTHE SOUTHERN

CHRISTOPHER PARR / FOR THE SOUTHERNThe Southern Illinoisan’s Holiday Recipe Contest judges wereretired family and consumer science teacher WilmaWesterfield and chef Kelly Staples of Mélange in Carbondale.

INGREDIENTS: Yield: 3-13 by 20 pans1 Pkg. Cornbread mix+ 2 cups white sugar and 2 cupscreamed corn4 red bell peppers, cored, seeded and small dice4 granny smith apples, peeled and diced1 yellow onion, diced2 cups chopped pecans, toasted2 cups dried cherriesChicken stock- as neededNutmeg- pinch

DIRECTIONS:PREPARE CORNBREAD ACCORDING TO PACKAGEDIRECTIONS, ADD SUGAR, CREAMED CO RN, ANDBAKE TILL TOOTHPICK INSERTED IN CENTER COMESOUT CLEAN.(reduce water slightly to offset moisture in creamed corn)SAUTE APPLES, CORN, ONIONS, AND PEPPERS IN

BUTTER SUBSTITUTE TILL SOFTENED, ADD NUTMEGAND TOSS TO MIX.

CRUMBLE CORNBREAD INTO MEDIUM SIZED PIECES.

PUT ALL INGREDIENTS IN LARGE BOWL, MIX, ADDCHICKEN STOCK TO MOISTEN AND MIX. ADD MORESTOCK FOR MOISTER STUFFING

Place in baking pans, bake 15-20 minutes at 350 degr eestill golden brown and delicious.

CORN BREAD STUFFING

Jeff Fairbanks, Executive Chef for The Rend LakeResort & Conference Center.

Reservations at Windows Restaurant can be madeby calling 1-800-633-3341.

Visit our website at www.rendlakeresort.com.

Debbie Moore, executive director ofCarbondale Convention and TourismBureau, is a newspaper columnist andcookbook author.

She writes a column for The Southerncalled Made at Home; it’s published onthe Taste page on the first Wednesday ofevery month.

Winners in the Holiday CookbookRecipe Contest were given a copy of eachof Moore’s two books. “Food, Fun &Folks” ($40) features hundreds ofrecipes and stories from local cooks;each recipe uses products grown ormanufactured in Southern Illinois.“Santa Suppers Revisited” ($20) focuses

on Christmas dinner party themes andmenus. Both books are available onlineat www.sliceofpie.biz and at the CCTBoffice in Carbondale’s University Mall

from 1 to 5p.m. MondaythroughFriday.

Moore alsowill also besigningbooks from 1to 4 p.m.

Saturday and Sunday, Dec. 5 and 6, atthe General John A. Logan Museum at1613 Edith St. in Murphysboro.

Tourism exec is also author of two local cookbooks

www.villagejewelerinc.com

www.rendlakeresort.com


Christine Mize almost didn’t enter thiscontest.

“I had just about put it to the sidewhen Christine Stearns reminded me ofthe deadline and I though what theheck?” she said.

And that’s a good thing, becausealthough she got the recipe from one ofthe women at her church, her dishbecame prize-winning when she fiddledwith the ingredients. When she cuthalf the sugar, it not only enhanced thedip’s flavor but it made much morehealthy.

Christine grew up cooking. In fact, in

her house she and her foursisters were responsiblefor making Friday nightdinner for the wholefamily. “I learned fromand with the best,” shesaid.

Christine recommendsyou serve this dish withapples, but celery mightalso do the trick.

Christine is a retiredpolicewoman who works as a socialworker and grief counselor forHospice of Southern Illinois.

Pumpkin Peanut Butter FruitDip wins in aappppeettiizzeerrss

Apricot Log8 ounces cream cheese5 dried apricots, chopped1 teaspoon vanilla2 tablespoons apricot preserves1 tablespoon sugar1 cup sliced almonds

Mix first five ingredients togetherand form into a log. Roll in slicedalmonds and serve with crackers.

PHYLLIS SZYMCZAKWEST FRANKFORT

Buffalo Chicken Dip2 cups of chopped chicken. Use

a rotisserie chicken for ease inpreparation.

8 ounces Cream cheese,softened

1/2 cup of ranch dressing 1/2 cup of Buffalo sauce. (I use

Texas Pete brand but I haveused Franks Red Hot also;whatever kind you prefer

1 cup of shredded cheddarcheese

Tortilla chips or “Scoops”

Combine softened cream cheese,ranch dressing, buffalo sauce, andchicken. spread into pie pan orsquare glass dish. top withshredded cheese. Cook at 350 untilcheese is melted and sauce warm,approximately 20 min. Serve withthe chips.

HELEN NAPIERPINCKNEVILLE

Cheese Spread1 cup Velveeta cheese7 ounces jar pimentos3/4 cup sweet pickles1 cup salad dressing1/2 teaspoon salt

Put all ingredients in a blender orfood processor and combine untilsmooth. Chill and serve with yourfavorite crackers.

MARJORIE LAMPECAMPBELL HILL

Chilled Raspberry Soup2 pints fresh raspberries, gently

washed2 cups sour cream1 cup whole milk1 cup ginger ale1/4 cup sugar2 tablespoons fresh lemon juice

Reserve six raspberries forgarnish. In blender or foodprocessor, puree the remainingraspberries until smooth. Strain themixture through a fine sieve over aglass bowl, pushing through asmuch of the pulp as you can,leaving the seeds behind. Whisk theremaining ingredients, except thereserved berries, into the puree.Cover and refrigerate until cold. Toserve, divide the soup amongchilled bowls and garnish with thereserved raspberries. Six servings.

PHYLLIS SZYMCZAKWEST FRANKFORT

Crusty Chicken Wings15 chicken wings2/3 cup evaporated milk1 tablespoon prepared mustard1 clove garlic minced1 cup fine dry bread crumbs2 teaspoons minced onion1 teaspoon salt1/4 teaspoon pepper1 teaspoon bouillon chicken

Trim tips from chicken, use tipsfor soup later. Divide each wing inhalf. Blend milk, mustard, garlic,pepper and chicken bouillon inanother dish. Dip chicken into milkmixture then into bread crumbsand coat well. Bake 375 degrees for40 minutes turning once.

LENORA PALOVICJOHNSTON CITY

Cranberry Frapee4 cups cranberries

(about 1 bag) Juice of 3 lemons 3 1/2 cups sugar 2 cups cold water 2 cups milk

Cook 4 cups of cranberries in 2cups of cold water until mushy. Putthrough a ricer. Add the juice of 3lemons and 3 1/2 cups sugar. Whencool, stir in 2 cups of milk and putin the freezer.

MARY ANN SHILLINGERPINCKNEYVILLE

Chocolate Cheeseball8 ounces cream cheese,

softened 1/2 cup butter, softened 3/4 cup confectioners’ sugar 2 tablespoons brown sugar 1/4 teaspoon vanilla 3/4 cup miniature chocolate

chips 3/4 cup finely chopped pecans or

walnuts Graham crackers (for

spreading)

In a mixing bowl, beat the creamcheese and butter until fluffy.Gradually add the confectioners’sugar, then the brown sugar, thenvanilla; beat just until combined.Stir in chocolate chips. Cover andrefrigerate for 2 hours. Place creamcheese mixture on a large piece ofplastic wrap and shape into a ball; ithelps to put your hands under theplastic wrap to help you form itwithout getting your hands sticky.Place nuts in flat bowl and roll ballin pecans, trying to coat evenly.Refrigerate for at least 1 hour. Servewith graham crackers.

AMY OXFORDHARRISBURG

Holiday SupremeBarbecued Sausages1 pound Smoky-Link Sausages1/4 cup Worcestershire sauce1/4 cup catsup2 tablespoons vinegar1/4 cup sugar

Cut browned sausages intobitesize pieces. Mix Worcestershiresauce, vinegar, sugar and catsup.Pour over sausgages and cook incrockpot or bake in 350 degreeoven for 30 minutes.

MARTY THORNTONHERRIN

Deviled Egg Salad12 eggs 1 teaspoon paprika 4 tablespoons mayonnaise

(or to your taste) 1 teaspoon mustard 2 chopped dill pickles 3 slices cooked bacon crumbled

in small pieces 2 sprigs green onion chopped 1 box of Ritz Crackers (to serve)

Hard boil eggs (approximately 12minutes), drain and let cool. Peel,remove the egg yolks and mashthem together with the whites in asmall mixing bowl. Mix in paprika,mayonnaise, mustard, dill pickles,bacon and green onion. Mound on aplatter in the shape of an oval egg.Surround with Ritz crackers.


Pumpkin Peanut Butter Fruit Dip

Mix well and allow to sit in the refrigerator for about anhour before serving. Serve with

sliced apples for your guests todip. It may go well with other fruit, but

honeslty, all I've ever had it with is GoldenDelicious apples and it is marvelous!

Refrigerate leftovers.A surprising but wonderful blend of pumpkin

and peanut butter great on apples. Tastes like acaramel apple dip but has the health benefits of

pumpkin and protein in the peanut butter. I first hadit at a church supper and had to have the recipe. So

very easy but so good!

CHRISTINE MIZEMURPHYSBORO

15 ounces canned pumpkin 1 pound jar of Jif creamy peanut butter

1 cup brown sugar 2 teaspoon vanilla

Mize

Four-Cheese Spinach Bake8 eggs, beaten4 cups small curd cottage

cheese15 ounces ricotta cheese1/3 cup all-purpose flour1/2 teaspoon salt1 10-ounce package frozen

chopped spinach, thawed andsqueezed dry

2 cups shredded mozzarellacheese

1/2 cup chopped green onion

In a large bowl, combine theeggs, cottage cheese, flour, salt andricotta cheese. Add the remainingingredients, mix well. Pour into agreased 13 x 9 x 2 inch baking dish.Bake, uncovered at 350 degrees for40 to 45 minutes or until a knifeinserted near center comes outclean. Let stand for 10 minutesbefore cutting.


Hawaiian Ham and Swiss Rolls1 package of Kings Hawaiian

Rolls (12 count) 1/4 pound Baby swiss cheese

sliced thin from the deli 1/2 pound shaved ham from the

deli

Dressing for tops of rolls: 1 tablespoon yellow mustard,

Worchestershire Sauce, onionflakes and poppy seeds

1 stick butter, melted

Boil dressing ingredientstogether and set aside. Make upyour little sandwiches. slice rolls inhalf and place some ham and chesein betweeen each roll. Pour heatedmixture over sandwiches. Bake at350 for 20 to 25 min. Serve.

I recently had these at mygranddaughters Birthday party inLexington Kentucky and everyonewanted the recipe. They wereserved with a veggie tray or couldbe used as a light lunch as “sliders.”My daughter-in-law had these at abridal shower and has served themmany times since.

HELEN NAPIERPINCKNEYVILLE

Vegetable Salsa11-ounce can vacuum packed

yellow corn, drained 11-ounce can vacuum packed

white corn, drained 15-ounce can black beans,

drained and rinsed 14.8-ounce can heart of palm,

drained and sliced 2 large roma tomatoes, seeded

and chopped 1/2 cup chopped red onion 1/3 cup minced fresh cilantro 1/4 cup vegetabl oil 3 tablespoon lime juice 1 1/2 teaspoon chili powder 1/2 teaspoon ground cumin

Combine first 7 ingredients inlarge bowl. Combine oil andremaining 3 ingredients, stirringwell. Drizzle over ingredients inlarge bowl and toss gently. Coverand chill for 3 hours.

LINDA LEAKEHERRIN

Hot Reuben Dip8 ounces cream cheese,

softened 1 cup sauerkraut, chopped and

drained 1/2 cup sour cream 1 cup (4 ounces) shredded

Swiss cheese 2 tablespoonp ketchup 2 tablespoon finely chopped

onion 1/2 pound deli corned beef, finely

chopped Snack rye bread or crackers

In a mixing bowl, beat creamcheese, sour cream and ketchupuntil smooth. Stir in the cornedbeef, sauerkraut, Swiss cheese andonion until blended. Transfer to agreased 1 quart baking dish. Coverand bake at 375 degrees for 30minutes. Uncover; bake 5 minuteslonger or until bubbly. Serve warmwith bread or crackers. Makes 3cups.

KIM PLATTDECATUR

Joyce’s Salami Mix1 pound salami, ground1 can cream of celery soup,

undiluted8 to 12 ounces of cream cheese

(adjust to your own taste)

Have cheese at roomtemperature and mix the threeingredients by hand. Serve withcrackers or make sandwichesahead and chill a few hours orovernight.


Tortilla Roll-ups1 large package tortillas16 ounces cream cheese1/3 cup mayonnaise2 teaspoons onion, chopped5 ounces shaved ham, chopped

Combine cheese, ham, onion andmayo. Spread on tortillas and rollup. Refrigerate overnight, cut inserving size pieces.


Olive Cheese Tarts2 cups grated sharp cheddar

cheese 1/2 cup softened butter or oleo 1 cup flour 1/2 teaspoon salt 1 teaspoon paprika 48 stuffed green olives

Blend together cheese and oleo.Stir in flour, salt and paprika. Mixwell together, use fingertips toinsure a good blend if need be.Wrap 1 teaspoon of cheese mixturearound olive. Cook in preheated400 degree oven for 15 minutes orslightly golden brown. Thisappetizer freezes extremely well: Toprepare ahead of time for usagelater, after wrapping cheesemixture around olive, place ontocookie sheet and slip into freezer tofreeze solid, then place into freezerbag until olive tarts are needed.Cooking time, when frozen,increases by approximately 3 to 4minutes.

JOANNE CLAYTONHERRIN

Party Pizzas3 loaves party rye bread 2 pounds hamburger 2 pounds Velveeta cheese 1 small bottle Brooks catsup 1/4 teaspoon Italian seasoning A pinch of basil Garlic powder (to taste) Onion powder (to taste)

Brown hamburger and drain.Pour in catsup and the cubedcheese, cook until cheese is melted.Add seasonings and simmer for 10minutes. Spread on rye bread. Bakeon cookie sheet at 375 degrees for10 minutes.

SHERRY REUTERPINCKNEYVILLE

Shrimp Appetizer Spread8 ounces package of cream

cheese, softened 1/2 cup sour cream 1/4 cup mayonnaise 3 5-ounce packages frozen

cooked salad shrimp, thawed 1 cup seafood sauce 2 cups (8 ounces) mozzarella

cheese 1 medium green pepper,

chopped 1 small tomato, chopped 3 green onions with tops, sliced Assorted crackers

In a mixing bowl, beat creamchees until smooth. Add sourcream and mayonnaise: mix well.Spread mixture on a round 12- inchserving platter. Sprinkle withshrimp. Top with the seafood sauce.Sprinkle with mozzarella cheese,green pepper, tomato and onions.Cover and refrigerate. Serve withcrackers. Yields 20 servings.

SHARON DORRISCARBONDALE

Spinach Balls10 ounces frozen chopped

spinach3 eggs lightly beaten1 1/2 cup stuffing mix1/2 cup Parmesan cheese1/3 cup melted butter

Cook spinach as directed onpackage; drain well. In large bowl,mix together all other ingredients.

Form into balls and freeze. Bakeat 350 degrees for 10 minutes oruntil lightly brown.

CONNIE BOUCHERMURPHYSBORO

Spinach Artichoke Dip1/4 cup olive oil 2 tablespoons butter 3/4 cup onion, diced 1 1/2 tablespoons garlic, minced 1/2 cup all purpose flour 1 1/2 cups chicken stock or broth

1 1/2 cups half and half 3/4 cup Parmesan cheese, grated 2 tablespoons chicken bouillon,

crumbled 1 1/2 tablespoons lemon juice 1 teaspoon sugar 3/4 cup sour cream 12 ounces frozen spinach,

defrosted 6 ounces artichoke bottoms,

canned 1 cup monterey jack cheese-

grated 3/4 teaspoon tabasco sauce

In a large saucepan, warm theolive oil and butter over med. heat.When the butter has melted, addonion and cook until wilted (4minutes). Add the garlic and cook 2minutes longer, stirringoccasionally. Sprinkle the flour overthe onion mixture. Cook, stirringconstantly, until mixture turnsgolden brown in color (12 minutes)While whisking, slowly pour chickenbroth into onion-flour mixture untilit is smoothly incorporated. Whenthe mixture begins to simmer, stirin the half and half. Allow mixture tosimmer and remove from heat. Addthe parmesan, bouillon, lemon juiceand sugar. Stir until throughlyblended. Add the sour cream,spinach, artichoke hearts,monterey jack cheese and tabascosauce. Stir until the ingredients arethoroughly combined and thecheese has melted.Transfer to awarm serving bowl and serveimmediately with chips or breadcubes.

JUDY KORANDOMURPHYSBORO

Susie’s Cheese Ball2 8-ounce packages cream

cheese1 small can crushed

pineapple,drained1/4 cup green pepper2 tablespoons diced, chopped

or minced onion1 tablespoon season salt2 cups chopped pecans

Bring cream cheese to roomtemperature. Add all ingredientstogether, mix well, roll in choppedpecans. Chill for two hours beforeserving. Serve with favoritecrackers.

SUE MOOREMURPHYSBORO


Sour Cream Banana Bread1 1/2 cups all-purpose flour1 cup sugar1 teaspoon baking soda1/2 teaspoon salt1 cup mashed ripe bananas

(about 3 medium)2 eggs1/2 cup canola oil1/2 cup sour cream1 teaspoon vanilla1 cup pecans


2406 Williamson County Parkway, Suite EMarion • (618) 997-5392 • www.passyourplate.com

Lori Linton - Owner

Let us prepare your holiday meal.Check out our websitefor our holiday sides

and desserts!

Sue Peterman reportsthat she got the originalrecipe for this bread on aroad trip, but then took itto another level. “For thisbread, I stick to using onlythe finest possibleingredients,” she says.

Sue learned to cookfrom her family and ispassing it on. Hergrandtwins, Jenna andJustin Peterman, bake amean cookie, and herother granddaughter,Melissa, is a great cook, as

are her daughter, DebraMannio, and her son, MikePeterman. Even her 5-year-old great-grandaughter is alreadyasking to help in thekitchen. “I am so veryblessed. I have so muchlove in my family. And loveis what makes the foodreally good!” she said.

This is Sue’s secondtime entering the holidayrecipe contest, and sheis thrilled to be a winner.

“I receivedthe call thatI had beenselected as afinalist onmy 76thbirthday. What a terrificbirthday present. And towin, well, I don’t evenhave words for that,” sheadded.

Sue is a homemaker and also retired fromCountry Fair after nineyears as a bakerysupervisor.

In the bbrreeaaddss category

Cherry Cheese BraidDough: 3/4 cup plus 2 tablespoons milk6 tablespoons butter 1 egg 1/3 cup sugar 1/3 teaspoon salt 3 cups bread flour 1 1/2 teaspoon fast-acting yeast

Filling: 8 ounces cream cheese, softened 2 tablespoons soft butter 1/4 cup sugar 1/8 teaspoon salt 1 teaspoon vanilla extract 3 tablespoons all-purpose flour 1 large egg 1/2 cup cherry jam or preserves mixed

with 2 tablespoons flour

Glaze: 1 1/2 cups confectioners’ sugar, sifted 6-8 teaspoons whipping cream 1/2 teaspoon vanilla

Dough: Bread machine method: Warm milkto 110 degrees. Combine all doughingredients in bread machine in orderrecommended by manufacturer. Set machinefor dough only cycle and start. When cycle iscompleted, remove dough from machine andproceed with recipe. Hand or mixer method:Warm milk to 110 degrees. Combine theyeast, milk, 1 teaspoon sugar and 1/2 cup flourin a large bowl. Cover with plastic wrap andset aside until bubbly, 10 to 15 minutes. Stir inthe remaining dough ingredients and kneadthe dough by hand or mixer until it’s soft and

pliable, but not sticky. Lightly grease a bowland place dough in it. Cover the bowl withplastic wrap and set in a warm place for 45minutes, or until doubled. Filling: In a bowlcombine the cream cheese, butter, sugar, saltand vanilla. Beat with a mixer until wellblended. Add in the flour and egg, scrapingthe bottom and sides of the bowl thoroughly.

Forming and Baking the Braids: Punchdown dough if needed and divide in half. Rolleach half into a 15 x 10-inch rectangle andplace each onto parchment-lined bakingsheets. Spread half of the cherry and flourmixture down the center of each doughrectangle, leaving a 1-inch border at the topand bottom. Top the cherry mixture with halfof the cream cheese filling. Working downboth long sides of the dough, make 2 1/2-inchcuts spaced 3/4 of an inch apart. Fold the endsover the filling, then pull the cut strips up andover, alternating sides. Repeat with theremaining dough rectangle. Cover the braidsand let them rise for 30 to 45 minutes or untilthey are puffy looking. (The braids can beformed, wrapped in plastic wrap and placedin the refrigerator overnight. Let stand atroom temperature the next morning for 30minutes before baking.) Preheat oven to 350degrees. Bake the braids for 30 to 35 minutesor until golden brown. Remove from oven andlet cool for 15 minutes before glazing andserving.

Glaze: Place the confectioners’ sugar in abowl. Add the vanilla and stir to incorporate.Add the whipping cream one teaspoon at atime, stirring after each addition until glazereaches your preferred consistency. Drizzleover braids.

SUSAN MILLERMARION

Sour Cream Banana Bread wins

Peterman

Coat a 9 x 5 x 3 inch loaf pan with nonstick cookingspray and dust with flour. Set aside. In a large bowl,combine flour, sugar, baking soda and salt. Combinebananas, eggs, oil, sour cream and vanilla. Stir into dryingredients until just moistened. Pour into preparedpan. Bake 350 degrees for 55 to 65 minutes or untiltoothpick comes out clean. Cool 10 minutes beforeremoving from pan to a wire rack. Makes 1 loaf.

SUE PETERMANCARBONDALE

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Christmas Ranch French Bread2 packages (1/4 ounce each)

active dry yeast1/2 cup warm water1/2 cup watered down

buttermilk1/2 cup softened butter3 eggs2 envelopes of ranch salad

dressing mix2 teaspoons salt8-9 cups all-purpose flourAdditional butter, melted

In a mixing bowl, dissolve yeast inwarm watter, add one teaspoonsugar, let stand 5 minutes. Addbuttermilk, butter, eggs, ranchdressing mix, salt, 4 cups flour andremaining sugar. Beat until smooth.Stir in enough remaining flour toform a soft dough. Turn onto afloured surface, knead until smoothand elastic, about 8 minutes. Placein a greased bowl, turning once togrease top. Cover and let rise in awarm place until doubled, aboutone hour. Punch dough down, turnonto a lightly floured surface, divideinto fourths. Roll in a jelly-style roll.Pinch seam side down ontogreased baking sheets. With a knife,make five slashes across the top ofeach loaf. Cover and let rise in awarm place until doubled, about 30minutes. Bake at 350 degrees for20 to 25 minutes or until goldenbrown. Brush with melted butter.


Peach Muffins1/2 cup butter or margarine 3/4 cup sugar 1 egg 1/2 cup sour cream

1 teaspoon vanilla extract 1 1/2 cups flour 1 1/2 teaspoon baking powder 1 cup chopped fresh or frozen

peaches 1 cup chopped pecans

In a mixing bowl, cream butterand sugar. Add egg, sour cream andvanilla; mix well. Combine flour andbaking powder; stir into creamedmixture just until moistened. Fold inpeaches and pecans. Fill greased orpaper-lined muffin cups threefourths full. Bake at 400 degreesfor 20 to 25 minutes or untilmuffins test done. Cool for 10minutes; remove from pan to a wirerack. Makes 1 dozen.

KIM PLATTDECATUR

Green Tomato BreadFirst bowl:3 cups flour 2 cups sugar 1 tablespoon cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder

Second bowl:2 beaten eggs 1 cup oil 1 teaspoon vanilla 2 cups finely chopped green

tomatoes*1 1/2 cup chopped nuts

(optional)

Mix second bowl ingredientstogether well, then gradually addfirst bowl dry ingredients slowlyuntil fully mixed. Recipe makes 2big loaves, 12 muffins, or 5 smallloaves. Grease pans and bake at350 degrees for 50 mins or untiltoothpick comes out clean. *You

can finely chop tomatoes andfreeze them to use when not inseason. Just drain water off whenthey thaw.

CORRIE RALLSANNA

Pumpkin Bread2 sticks unsalted butter, melted,

plus more for greasing pans2 1/2 cups all purpose flour1 cup brown sugar1 cup granulated sugar2 teaspoons baking powder2 teaspoons cinnamon3/4 teaspoon ground cloves2 cups pumpkin3 large eggs1/2 cup buttermilk1 1/2 teaspoon vanilla extract1 teaspoon baking soda

Preheat over to 350 degrees.Butter two 9 x 5 loaf pans. Combineflour, sugar, baking powder, bakingsoda and spices in a large bowl. Addpumpkin and mix. Whisk eggs,buttermilk, butter and vanilla in amedium bowl and stir into dryingredients. Transfer to pans andbake on middle shelf of oven untilwooded skewer inserted into centerof bread tests clean, about 35minutes. Cool in pans on a wirerack. Run a knife around edges torelease bread from pans.


Pumpkin Date Raisin Nut Bread2 2/3 cup sugar2/3 cup shortening4 eggs, beaten2/3 cup water2 cups pumpkin3 1/2 cups flour

2 teaspoons baking soda1 1/2 teaspoon salt1 teaspoon cinnamon1/2 teaspoon cloves2/3 cup nuts1/2 teaspoon baking powder2/3 cup golden raisins2/3 cup chopped dates

Combine sugar and shortening.Add eggs, water and pumpkin. Siftdry ingredients and combine withfirst ingredients. Add nuts, raisinsand dates. Bake one hour in a 350degree oven. Makes 2 loaves.


Pumpkin Spice Bread3 cups sugar 1 cup vegetable oil 4 eggs, lightly beaten 15-ounce can solid-packed

pumpkin 3 1/2 cups all-purpose flour 2 teaspoon baking soda 1 teaspoon baking powder 1 teasoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 cup water

In a large bowl, combine sugar, oiland eggs. Add pumpkin, mix well.Combine dry ingredients; add tothe pumpkin mixture alternatelywith water. Pour into two greased 9x 5 x 3 loaf pans. Bake at 350degrees for 60 to 70 minutes oruntil a toothpick inserted nearcenter comes out clean. Cool 10minutes before removing to a wirerack to cool completely. Yields twoloaves.


Spiced Miracle Muffins16 Wasa brand Light Rye Crisp

crackers (finely crushed) 1 3/4 cup Splenda1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground clove Pinch of salt 8 eggs 12 tablespoon unsweetened

apple sauce 8 tablespoon low-fat cottage

cheese, small curd 2 tablespoon vanilla extract 1 small Granny Smith apple

(peeled and diced)

Preheat oven 350 degrees.Combine all dry ingredients in abowl and set aside. Whisk togethereggs, apple sauce, cottage cheese,vanilla and apple. Add to dryingredients and mix well. Let standfor 5 minutes. Fill a 12-count muffinpan sprayed with Pam. Bake 35minutes or until done.

CHRISTINE STEARNSCARBONDALE

Banana Nut Bread3/4 cup butter1 1/2 cup sugar1 1/2 cup bananas, mashed1/2 cup sour cream2 eggs2 cups flour1 teaspoon baking soda1/2 teaspoon salt1 teaspoon vanilla1 cup walnuts, chopped

Cream butter and sugar. Blend inbananas, sour cream, eggs andvanilla. Fold in dry ingredients. Bakein greased loaf pan at 325 degreesfor 50 minutes. Makes five mini loafpans.

JAN ALLENMAKANDA

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When asked what lead her to put potatochips in her cookies, she says “Well, whenyou have six children, you have to getcreative, and they liked both chips andcookies so I thought I’d try to mix themand I really liked the results.” Amandalearned to cook by watching hergrandmother, mom and dad. When hermom went back to work, 13-year-oldAmanda stepped into the kitchen and

began cooking for her family and has beenthere ever since, with delicious results.

As this is Amanda’s first time enteringthe recipe contest, she is really excitedabout her win.

“I really didn’t expect it, but I’m reallyhappy about it.”

She jokes that all her dishes are “kidtested and mom approved.” Amanda is aprofessional mom.

Dunkthese

Date-Filled Cookies4 cups sifted flour3 teaspoons baking powder1 cup oleo, softened1 heaping cup white sugar2 eggs, beaten with 1/3 cup milk1/2 teaspoon baking soda1 teaspoon vanilla

Mix flour, baking powder and oleoas for pie crust. In separate bowl,mix sugar, soda, eggs and milk andvanilla. Mix well, then add to flourmixture mix until smooth. Chilldough. Roll out on floured board.Cut in desired shapes.

Filling:1 cup chopped dates1/2 cup sugar1/4 cup water1/2 cup chopped nuts

Place one teaspoon on thin,rolled cookie. Wet edge of cookiesthen place another thin rolledcookie on top and press down. Cutslit on top of cookie, snip withscissors. Bake at 375 degrees for 10minutes. Makes 60 cookies.

SHIRLEY GRAMMERBENTON

Dutch Butter Slices1 cup butter 1 cup sugar 1 egg yolk1 1/2 cups chopped hazelnuts 1/2 cup poppy seeds 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1 teaspoon vanilla 2 cups flour

Cream butter and sugar. Add eggyolk and mix. Add hazelnuts, poppyseed, salt, cinnamon, ginger, andvanilla. Add flour gradually and mixlightly. Form dough into rolls (1 1/2 -inch diameter). Shape firmly, asdough tends to leave gaps. Wrapeach roll in waxed paper. Chillthoroughly. Cut into 1/4 inch slices.Bake at 325 degrees for about 10minutes, until lightly browned.Makes about 4 dozen cookies.

BETTY PERSONCARBONDALE

English Rock Cookies1 cup (1/2 pound) butter 3 cups flour 3 eggs, separated (beat egg

whites stiff) 1 1/2 cups sugar 1 pound dates cut fine 1 pound walnuts cut fine 1 pound pecans cut fine 1 teaspoon baking soda 1 teaspoon vanilla extract 1/4 tespoon salt 1 tablespoon hot water 1 teaspoon allspice

Cream butter and sugar; add eggyolks, salt, vanilla extract andallspice; add pecans, walnuts, datesand baking soda dissolved in hotwater. Add flour alternating withstiffly beaten egg whites. When theingredients are all mixed togetherthis will be a very stiff mixture butdo not add any other liquid. Droponto greased sheet (or non-stickcookie sheet) and bake 20 to 30minutes at 350 degrees in gas ovenor for 15 to 20 minutes at 325degrees in electric oven.


Gooey Butter Cookies1 box butter recipe yellow cake

mix1 stick butter, softened8-ounces cream cheese,

softened1 egg1/4 teaspoon vanillapowdered sugar

Beat butter, cream cheese, vanillaand egg until fluffy. Mix in dry cakemix. Chill for 30 minutes. Preheatoven to 350 degrees. Lightly coatcookie sheet with cooking spray.Drop dough by teaspoonful intopowdered sugar. Roll into balls.Bake 12 minutes or until goldenbrown. Yields four dozen cookies.

JAN ALLENMAKANDA

Holiday Cookies1 cup softened butter1/2 cup white sugar1/2 cup brown sugar1 teaspoon vanilla1 egg2 cups flour1 teaspoon baking soda1/2 teaspoon salt

1 1/2 cups quick-cooking oats1 cup coconut5 milk chocolate candy bars

(1.55 ounces each)

Cream butter and sugars. Addegg and vanilla. Mix well. Mix flour,salt and soda, gradually add tocreamed mixture. Mix thoroughly.Beat in oats and coconut. Roll intoone-inch balls. Place on bakingsheet (ungreased) and flattenslightly. Bake at 350 degrees for 10to 12 minutes or until lightlybrowned. Break each candy bar into12 pieces and press a chocolatepiece into the center of eachcookie. Remove to wire rack.


Old-Time CinnamonJumbles1 stick butter or margarine 1 cup sugar 1 egg 3/4 cup buttermilk or 3/4 cup milk

and 1 teaspoon vinegar 1 teaspoon vanilla 2 1/2 cups flour 1/2 teaspoon baking soda

Chocola Chip Crunch Cookies

ccooookkiieess2 sticks of butter (room

temperature)1/4 cup cola2 eggs (room temperature)1 1/2 cups sugar1/2 cup light brown sugar2 teaspoons vanilla extract1 teaspoon baking soda3 cups all-purpose flour2 cups salted peanuts (chopped)1 1/2 cups crushed potato chips

Preheat oven to 350 degrees. Inmedium bowl, combine butter, cola,eggs, sugars, vanilla and baking sodatogether. Cream well. Gradually addfour and beat well. Fold in potatochips and peanuts. Spoon a teaspoonsize of cookie batter onto anungreased cookie sheet. Bake 10 to12 minutes or until light brown.

Chocolate Drizzle for ChocolaChip Cookies:

1 bag of Hershey’s semisweetchocolate chips

1/2 cup of heavywhipping cream

2 teaspoons ofhoney

1 teaspoon of vanillaextract

In a medium saucepan, bring heavycream to a boil. Add chocolate chips.Take saucepan off the stove and pourinto a bowl. Add the honey and vanillaextract. Stir until sauce is smooth.Drizzle over cookies and let cool.

AMANDA SMITHJONESBORO

in milk

Smith


1/2 teaspoon saltcinnamon/sugar mixture

Mix butter, sugar and eggthoroughly. Stir in buttermilk andvanilla. Sift flour, soda and salttogether and stir into mixture. Chilldough about 1 hour. Heat oven to400 degrees. Spoon onto bakingsheet. Sprinkle withcinnamon/sugar mix. Bake 8 to 10minutes. Makes 4 dozen.

KIM PLATTDECATUR

Pfeffernusse3/4 cup sugar1 cup honey3/4 stick of butter

(6 tablespoons)1 extra large egg or two small

eggs6 tablespoons cold and very

strong coffee3/4 teaspoon baking powder3/4 teaspoon baking soda3/4 teaspoon salt, scant1/4 teaspoon pepper 3/4 teaspoon cinnamon3/4 teaspoon cloves1/2 teaspoon allspice2 teaspoons anise flavoring4 cups flour

Bring first three ingredients to afull boil, then cool to roomtemperature. Add the remainingingredients, mix well and refrigeratedough overnight. Dough gets still asit sets. When you’re ready to bakethese, roll them into balls about thesize of a small walnut. Place oncookie sheets about two inchesapart. Flatten cookies slightly witha glass dipped in flour. Bake 10minutes in a 350 degree oven.They’re better underbaked thanoverbaked so don’t let them brown.Cool them well on your counter.Shake them in a bag with powderedsugar and store in an airtightcontainer.

SHIRLEY KUHNSTEELEVILLE

Prize-Winning PeanutButter Sandwich CookiesCookies:3/4 cup peanut butter1/4 cup Crisco shortening1/4 cup Land O’Lakes real butter1/2 cup granulated sugar1/2 cup dark brown sugar, packed1 teaspoon vanilla

1 large egg1 1/2 cups Gold Medal enriched

white flour3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt

Pre-heat oven to 375 degrees.Cream sugars, shortenings andpeanut butter until light and fluffy.Add egg. Sift together flour, bakingpowder, soda and salt. Add tocreamed mixture and mixthoroughly. Chill for 15 to 20minutes. Take scant tablespoon ofdough and make into a ball andthen flatten with a glass dipped inflour. If you can find a pressed glasswith a design in the bottom, thebetter. Bake 10 to 12 minutes untiljust set and turning brown aroundthe edges. Cool about a minutethen put on rack to finish cooling.When completely cool, sandwichtwo cookies together with agenerous dollop of filling, pressingslightly to ensure sandwiching.Drizzle with chocolate frostingthinned with a little milk or Bailey’sIrish Cream.

Filling:1 stick real butter1 teaspoon vanilla2 cups sifted confectioners’

sugar2 tablespoons cream or Bailey’s

Irish Cream

Beat butter until light. Add siftedconfectioners’ sugar and liquid.Beat until light and fluffy.Consistency should be slightly stiff.You may need to add more sugar orliquid to reach desired spreadingconsistency.

This cookie won Best of Show atthe Du Quoin State Fair this year.

LINDA GOFORTHCARBONDALE

Raspberryand Chocolate Bars1 1/2 cup purpose flour 1 1/2 cup quick or old-fashioned

oatmeal, uncooked 1/2 cup sugar 1/2 cup brown sugar, packed 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter or margerine,

softened 3/4 cup seedless raspberry

preserves

12 ounces semi-sweet chocolatechips

1/4 cup chopped almondsConfectioners’ sugar (optional)

for sprinkling on top

Preheat oven to 375 degrees.Combine flour, oatmeal, sugar,brown sugar, baking powder, andsalt in large bowl. Cut in butter ormargarine with pastry blender untilblended and crumbly. Reserve 1cup mixture for topping. Pressremaining mixture into greased 9-inch square baking pan. Spreadpreserves over crust: sprinklechocolate chips on top. Combinereserved oat mixture with almonds,and sprinkle over chocolate chips.Pat down lightly. Bake at 375degrees for 30 to 35 minutes oruntil golden brown. Cool completelyin pan on wire rack until chocolateis firm or refrigerate 30 minutes tospeed cooling. Sprinkle withconfectioners’ sugar and cut intosquares.

LINDA LEAKEHERRIN

Polish Cookies (Crusciki)6 egg yolks1 tablespoon sugar1 cup flour1 jigger rum or rum flavorOil for deep fryingPowdered sugar

Beat yolks with sugar until lightand fluffy. Add flour and rum intoegg mixture. Mix well. Work withhands to make firm. Roll thin onfloured board. Cut intoparallelograms 5 x 1 1/2 inches. Cut aslit in the middle and draw one endthrough the slit. Fry to goldenbrown. Dust with powdered sugarwhen cold. Crusts can be storedabout one week or frozen aboutone month. Yield three dozen.

PHILLIS MAJEWSKIDU QUOIN

Raspberry ThumbprintCookies1 pouch (1 pound 1.5 ounces)

Betty Crocker sugar cookiemix

1/2 cup butter or margarine,softened

1 egg 3 tablespoons all purpose flour 1/3 cup seedless raspberry jam 1 cup white vanilla baking chips

Red or green sugar, if desiredHeat oven to 375 degress. In a

large bowl, stir cookie mix, butter,egg and flour until dough forms Rolldough into 3/4-inch balls; place 2-inches apart on ungreased cookiesheet. Using thumb or handle ofwooden spoon, make indentation incenter of each cookie. Spoon about1/4 teaspoon jam into eachindentation. (I put jam into asandwich baggie and snip onecorner of baggie easy to fillindentation). Bake 8 to 10 minutesor until edges are light browngolden brown. Cool 5 minutes;remove to cookie to wire rack. In asmall microwavable bowl,microwave baking chips on high 1to 2 minutes or until chips aremelted, stir until smooth. Spoonmelted chips in to small plastic bag;cut small hole on corner of bag.Squeeze bag gently to drizzle chipsover cookies. Sprinkle with coloredsugar, Makes 5 dozens cookies.


Susie’s Sugar Cookies3 cups flour2 cups sugar1 cup Crisco1 teaspoon baking soda1 teaspoon baking powder1 teaspoon salt2 eggs2 teaspoons vanilla4 tablespoons milk

Combine flour, sugar, bakingsoda, baking powder and salt. Cutin Crisco. Blend in eggs, vanilla andmilk. If dough is a little sticky add atablespoon or so more flour. Divideyour dough, roll on floured surfacehowever thick you would like. Bakeon ungreased cookie sheet 10 to 12minutes at 350 degrees.

Icing:4 cups powdered sugar2 tablespoons milk1 teaspoon vanilla1 tablespoon butter

Mix together.SUE MOORE

MURPHYSBORO

Old-Fashioned SugarCookies1 cup margerine1 cup cooking oil1 cup granulated sugar1 cup powder sugar1 teaspoon cream of tartar1 teaspoon vanilla extract1 teaspoon baking soda2 eggs4 1/2 cups flour

Cream together the margarine,cooking oil, both sugars, vanilla,eggs, baking soda and cream oftartar. Add flour gradually, blendingwell. Drop by teaspoon on lightlygreased cookie sheet. Press downwith a fork that has been dipped insugar. Bake at 350 degrees for 15minutes or until golden brown. AtChristmas, sprinkle with red andgreen sugar.

MARILYN WHITEMETROPOLIS

Aunt Clara’s Cookies1 cup boiling water1 1/2 cups raisins1/2 cup shortening1 1/2 cups dark brown sugar2 eggs1 teaspoon vanilla1 teaspoon cinnamon1/2 cup nuts1 teaspoon salt3 1/2 cups flour1 teaspoon baking soda

Simmer raisins in water 10minutes, cool. Cream shorteningand sugar; add eggs and beat well.Add rest of ingredients and raisinmixture. Cool. Break bits of doughand flatten on greased cookiesheet. Bake at 350 degrees for 10minutes.

NETTIE GRAFFMURPHYSBORO

Swiss cookies1 cup shortening1 cup confectioners’ sugar1 egg2 cups flour1/2 teaspoon soda1/2 teaspoon cream of tarter1 teaspoon vanilla

Mix well. Roll into balls. Mash withfork. Bake at 375 degrees ongreased cookie sheet until slightlybrowned.


Jan Allen’s recipe was handeddown from her great-grandmother to her mother toher. She has been married toher husband for 48years andenjoys the fact that he alsocooks. They have two daughtersand several grandchildren withwhom they gather for familynight as often as possible.

Jan has been cooking all herlife and remembers being

taught and inspired by thecooks in her family, so much so,that for a time she and herhusband ran a wedding cakeand a catering business.

She cites practice as the wayto good cooking, “There are alot of trials and errors along the way to making a favoritedish.”

Jan is a retired OB/GYNnurse.

Southern OatmealPie wins the

ddeesssseerrttss category

Apple Pinwheels2 cups flour3/4 cup shortening1/2 cup milk1 teaspoon salt

Into a 10 x 13 x 2 pan, spread alayer of 2 1/2 or 3 cups choppedapples. Roll out dough. Put 3/4 to 1cup chopped apples in center ofdough and spread out thinly towardedge of dough. Sprinkle with 1/4 cupmixture of sugar and cinnamon. Rollup as you would for jelly roll. Sliceabout 2 inches thick. Lay on top ofapples in pan. Pour hot syrup overall. Bake at 350 degrees for 45minutes to an hour until brown.

Syrup:1/2 teaspoon cinnamon1/2 teaspoon nutmeg2 cups water2 cups sugar1 stick oleo

Bring this to a boil to melt theoleo.

PAT MOOREBENTON

Apple Cake2 eggs 2 cups sugar 2 cups flour 1/2 cup vegetable oil 1 teaspoon vanilla 1 teaspoon baking soda 2 teaspoons nutmeg 2 teaspoons cinnamon 4 cups diced apples

Beat eggs until light and fluffy.Add apples and sugar; add vanillaand oil. Mix well. Add the rest ofingredients. Bake at 350 for 45minutes to 1 hour.

Frosting: 1 8-ounce packagecream cheese at room temperature3 tablespoons margarine 1/2

teaspoon vanilla 1 1/2 cup powderedsugar. Cream all together and frostthe cake.

KIM PLATTDECATUR

Betti’s Best Every Dessert1 cup flour 1 stick butter 1 cup pecans 12 ounces cream cheese (1 1/2

packages) 1 cup powder sugar 1 container Cool Whip

2 boxes cocunut pudding (can substitute lemon orchocolate)

1 cup flour 1 stick butter (notmelted) 1/2 cup fine choppedpecans. Mix and press into thebottom of 9 x 13 pan. Bake at 350degrees for 12 to 15 minutes.Remove from oven and set aside tocool fully. Mix cream cheese, 1 cuppowder sugar, 1 cup Cool Whip.Spread over crust. Mix pudding asdirected on box. Place on top ofcream cheese. Top with remainingCool Whip. Sprinkle with finelychopped pecans. Place in thefreezer until ready to serve. This willkeep up to 3 to 4 days in the freezer.

CORRIE RALLSANNA

Carnival Caramel Cake1 box yellow cake mix3 eggs1 teaspoon sugar1 1/4 cups vegetable oil1 tablespoon vanilla extract1/2 teaspoon cinnamon1/4 cup sour cream (room

temperature)1/2 cup roasted peanuts,

chopped fine1 cup granny smith apples, diced

small

Preheat oven 350 degrees. Creamtogether eggs, oil and sugar. Addyellow cake mix. Mix until wellblended. Add vanilla, nuts and dicedgreen apples. Lightly combine.Spread cake batter onto a greasedand floured 13 x 9 baking dish. Bakefor 45 to 55 minutes.

For caramel topping:3 sticks of unsalted butter2 cups of dark brown sugar1/2 cup of half and half1 teaspoon vanilla extract1 tablespoon roasted peanuts,

chopped fine1/2 cup sliced granny apples

In a medium saucepan combineall ingredients except peanuts andapples. Cook over medium heat.Bring to a boil for two to threeminutes, stirring constantly. Pourover cake and top with nuts anddiced apples.

AMANDA SMITHJONESBORO

Cashew Bars1 1/4 cups softened butter3/4 cup plus 2 tablespoons

packed brown sugar2/3 cup light corn syrup10-12 ounces butterscotch chips3 tablespoons butter2 teaspoons water2 1/2 cups salted cashew halves2 1/2 cups flour1 1/2 teaspoons salt

Cream butter and brown sugar,add flour and salt. Mix well andpress into a greased 15 x 10 pan.Bake 10 to 12 minutes or untillightly browned. Meanwhile, heatchips, syrup, butter and water inpan until all is melted.

Spread over crust. Sprinkle oncashews, press down slightly. Bake10 to 12 minutes or until topping isbubbly and lightly browned. Cool onwire rack. Makes 3 1/2 dozen.


Cheese Cake2 8-ounce packages cream

cheese, softened1 1/2 cups powdered sugar2 eggs, slightly beaten1 teaspoon vanilla2 cups sour cream9-inch graham cracker crust

Combine cream cheese and sugaruntil smooth. Add eggs and vanilla.Fold in sour cream. Pour intoprepared crust. Bake in 350 degreeoven 30 minutes. Turn off oven andleave cheese cake in oven 1 1/2 to 2hours. Do not open door. Chill inrefrigerator before serving. Top withcherry pie filling, if desired.

JAN ALLENMAKANDA

Cherry ChocolateCheesecakeCrust:26 chocolate graham crackers1 stick butter2 tablespoons Splenda2-4 tablespoons sugarNonstick cooking spray

All items should be at roomtemperature. Preheat oven 325 to350 degrees. Grind crackers in foodprocessor until fine. Add softenedbutter and Splenda, mix until well

Southern Oatmeal Pie

Mix ingredients together and pour into an 8-inch unbaked pastryshell. Bake 350 degrees for 1 hour. Serve with whipped cream.

JAN ALLENMAKANDA

2/3 cup butter, melted2/3 cup granulated sugar2/3 cup light Karo syrup2 beaten eggs2/3 cup uncooked oats

(regular or quick)

2/3 cup coconut1/4 teaspoon salt1 teaspoon vanillachopped nuts,

optional


Allen


blended. Remove bottom ofspringform. Cover with aluminumfoil, tuck under sides, re-insert inspringform and spray pan sides andbottom. Add sugar, spread aroundsides and bottom. Add crumbs,spread evenly and press tightly.Bake 8 to 12 minutes. Whencheesecake is done and cooledovernight, remove springform,unfold foil and slide off on tocardboard plate.

Filling:10 ounces bittersweet

chocolate4 packages cream cheese1 cup Splenda1/4 cup unsweetened cocoa

powder4 large eggs or 5 medium1 10-ounce jar Maraschino

cherries1/4 cup cherry juice from

Maraschinos1/4 cup flour

Melt chocolate, chop if usingbars, using microwave or doubleboiler. Set aside. In processor bowl,put cream cheese, cherry juice,process until no large lumpsremain. Add chocolate. Processuntil smooth, add Splenda, one eggat a time, break each in small bowl,add flour, cocoa powder, blend well.Drain cherries,chop roughly, add tobatter. Process only to mix cherriesevenly. Bake 1 to 1 1/4 hours untilcenter is set. Cool slightly. Runknife around springform, coolovernight.

Topping:6 ounces white chocolate2-3 tablespoons cream1 package fruitcake-type

cherries

After cool completely, removespringform, lift and slide cake offonto cardboard plate, tuck foil backunderneath. Melt white chocolate,add cream one tablespoon at atime until spreadable. Smooth topand let set until cool. Add redcherries to form outer ring. Shavedark chocolate on rest of top.

GEORGE SNIDERDE SOTO

Cherry Christmas Cake1 cup butter1 cup plus 2 tablespoons sugar6 large eggs3 cups sifted flour, divided12-ounce jar maraschino

cherries

Have butter and eggs at roomtemperature. Drain cherries, pat drywith paper towels. Cut into half anddry again. Mix with 1/3 cup of theflour. Sit aside. Butter a 9 x 5 x 3loaf pan. Use a coated metal pan. Ifnot coated, line with foil and butterthe foil. Do not use glass. Creamthe butter until fluffy. Add sugar,heat until smooth. Add eggs, one ata time and beat until light. Using alarge spoon, add the flour a little ata time, mixing well. Then add thecherries and the flour that is onthem. When no flour is seen, pourinto the pan and smooth the top.Bake at 325 degrees for 1 1/2 hoursor until it tests done with atoothpick. Remove from oven andcool on a wire rack for 1/2 hour.Remove from oven, cool on a wirerack for 1/2 hour, remove from panand let sit on rack 5 to 6 hours.Wrap in foil and store in refrigerator.Cake needs to be made at least twodays before eating. Keeps abouttwo weeks in refrigerator if wellwrapped.

DIANE GUALDONIJOHNSTON CITY

Chocolate Cheese CakeCrust:1 1/2 cups chocolate cookie

crumbs2 tablespoons sugar3 tablespoons melted butter1/8 teaspoon cinnamon

Combine all ingredients andpress into the bottom of largespringform pan or two smallspringform pans. Bake for 8minutes. Allow to cool.

Filling:3 eight-ounce packages cream

cheese (room temperature)3 eggs (room temperature)3 tablespoons flour1 cup melted semi-sweet

chocolate (cooled)1 teaspoon vanilla

Beat cream cheese untilsoftened. Cream in one egg until

blended then one tablespoon offlour, alternating until all the eggsand flour are used. Add the cooledchocolate cream until well blendedand lastly add the vanilla. Pour intothe springform pan. Bake 50 to 60minutes at 325 degrees. Allow tocool for about 15 minutes. Run aknife around the edge to loosen.When the pan is cool to the touch,remove the outer part of the panand with a spatula, slide thecheesecake onto a plate.

Topping:1 cup sour cream1/4 cup powdered sugar1/2 teaspoon vanilla

Mix all three ingredients andspread on the top of thecheesecake. I usually make somesort of design on the top by meltingsome chocolate in a plastic baggie,cut the corner and get creative.This recipe freezes very well. Allowto thaw then add the topping.

CAROL MORGANMARION

Chocolate Cloud Pie9-inch graham cracker crust1/2 cup milk15 large marshmallows4 Hershey bars, 1.55 ounces

each (plain or almond)1/2 cup nuts1 cup whipping cream, whipped

Heat milk and marshmallows indouble boiler over low heat untilmelted. Add candy bars, stir untilmelted. Cool until completely cold.Fold in whipped cream. Ifmarshmallows mixture is too thinadd a few more marshmallows.


Chocolate Cookie Sheet Cake2 cups sifted flour2 eggs2 cups granulated sugar1 teaspoon salt1 stick oleo1/2 cup Crisco2 tablespoons cocoa1 cup water1/2 cup buttermilk1 teaspoon baking soda

Mix eggs, add sugar and mix well.Add flour and salt. Set aside. Meltoleo and Crisco; add cocoa. Mix

well. Add water and bring to a boiland add to above mixture and mixwell. Then add the rest and mixthoroughly. Batter will be thin, pourinto a greased and floured cookiesheet pan and bake 20 minutes at350 degrees. Put chocolate icing oncake as soon as it comes out ofoven.

Chocolate icing:1 stick margarine2 1/2 cups powdered sugar2 tablespoons cocoa1/2 cup chopped nuts6 tablespoons milk

Melt oleo. Add powdered sugar,cocoa and cuts. Add milk a little ata time until it is easy to spread oncake. It may take a little more milkor powdered sugar. As you mix ityou can see if it’s ready to spreadon a cake.


Cranberry Crumb Pie9-inch unbaked pie shell 8 ounces cream cheese,

softened 14-ounce can Eagle brand

sweetened condensed milk1/4 cup lemon juice 3 tablespoon brown sugar 2 tablespoon cornstarch 16-ounce can whole cranberry

sauce 1/4 cup cold butter 1/3 cup flour 3/4 cup chopped walnuts

Preheat oven to 425 degrees.Bake pastry shell 8 minutes andremove from oven. Reducetemperature to 375 degrees. Inlarge bowl, beat cream cheese untilfluffy. Gradually beat in Eagle milkuntil smooth. Stir in lemon juice.Pour into prepared pastry shell. Inanother bowl, combine 1tablespoon sugar and cornstarch,mix well. Stir in cranberry sauce.Spoon evenly over cream cheesemixture. In another bowl, cut butterinto flour and remaining 2tablespoon sugar until crumbly. Stirin nuts. Sprinkle evenly overcranberry mixture. Bake 45 to 60minutes until buttly and goldenbrown. Cool. Serve at roomtemperature or chilled. Refrigerateany leftovers.


Cream Puff Cake1/2 cup butter 1 cup flour 4 eggs 3 4-ounce boxes instant vanilla

pudding 1 (8-ounce) cream cheese,

softened 4 cups milk8 ounces Cool Whip Hard shell chocolate syrup

Put 1 cup water in saucepan andadd butter and bring to a boil. Addflour; stir until well mixed andremove from heat. Let cool 2minutes. Put in mixing bowl, beat ineggs one at a time, mixing well inbetween each. Spread in 9 x 13greased pan. Bake at 400 degreesfor 32 minutes. Do not over bake.Let cool. Combine milk andpudding, mix well then add creamcheese. Mix on high for 5 minutesor longer until smooth. Pour intocooled crust, cover with Cool Whipand drizzle with chocolate syrup.Refrigerate at least 4 hours orovernight.


English Toffee1 cup butter1 cup sugar3 tablespoons water1 tablespoon light corn syrup1 cup chopped almonds4 1.5-ounce Hershey milk

chocolate candy bars

Combine butter, sugar, water andcorn syrup in heavy saucepan.Bring to boil, stirring until sugardissolves. Place candythermometer in pan and cook overmedium heat to 260 degrees. Ifcandy begins to turn dark, lowerheat, continue cooking, stirringoften to 290 degrees. Add 1/2 cupchopped almonds. Cook to 300degrees. Pour toffee in a well-greased 9 x 9 pan. Cool thoroughly.Turn out on waxed paper. Meltchocolate until smooth. Spread ontoffee and sprinkle with almonds.

I find when working with hotcandy, it’s better to use woodenutensils. Pecans or walnuts can alsobe used in this candy.

JAN ALLENMAKANDA


Christmas Fudge4 1/2 cups sugar1 cup butter1 12-ounce can evaporated milk2 cups Nestle butterscotch

chips2 tablespoons Nestle semisweet

chips13-ounce jar marshmallow

cream1 teaspoon vanilla1 pound walnut halves

Using wrappers from butter,butter a 13 x 9 glass dish or two 11 x7 glass dishes and set aside. Put allof the chips into a bowl and placeover simmering water while candycooks. Do not let the water boil. Usea heavy metal pan to cook candy in.Grease the sides of the pan withpart of the butter, putting the restof the butter, the sugar and the milkinto the pan. Mix well, try not to getany sugar on the sides. Cook andstir over medium heat for about 12to 15 minutes or until mixturecomes to a soft ball stage. Eitheruse a candy thermometer or test adrop in cold water. Remove fromheat and add all of the chips. Beatuntil smooth. Stir in the vanilla andmarshmallow cream until it is wellmixed. Add the walnuts and pourinto pan. Smooth the top and letcool. Cut into pieces and enjoy.


Good & Easy Fruit Dessert1 can apple or peach pie filling1 can apricot halves, drained1 can mandarin oranges,

drained1 can pineapple chunks,

drained1 can sliced peaches, drained1 small package frozen

strawberries, thawed anddrained (substitute 1 pint fresh strawberries,if available)

Mix all ingredients; chillthoroughly before serving. Usereserved juices: mix with frozen(lemonade, orange, punch, etc.) orto make fruit punches orbeverages.


Five Flavor CakeCake: 3 cups sugar 2 sticks butter 1/2 cup shortening 5 eggs 3 cups flour 1/4 teaspoon. salt 1/2 teaspoon baking powder 1 cup milk1 teaspoon. each of these

flavorings: lemon, vanilla,butter, coconut, rum

Glaze: 1/2 cup water 1 cup sugar 1 teaspoon each of these

flavorings: lemon, vanilla,butter, coconut, and rum

Cake: Mix all ingredients togetherin a mixer. Beat on medium speedfor 2 minutes. Pour batter into atube or Bundt pan. Bake 1 hour and10 minutes at 350 degrees.

Glaze: Mix all ingredientstogether in a saucepan. Heattogether until sugar is melted. Assoon as cake is taken out of theoven spoon 1/2 of the glaze over it.Cool 15 to 20 minutes and thenremove cake from the pan. Pour theother 1/2 of the glaze over the cake.

BETH MANDRELLMULKEYTOWN

Harvest Swirl1 cup sugar3/4 cup all-purpose flour1/2 tablespoon pumpkin pie

spice1 teaspoon baking powder1/8 teaspoon salt3 eggs, beaten2/3 cup applesauce4 tablespoons powdered sugar

Butter a 15 x 10 jelly roll pan; linewith wax paper. Butter the waxpaper; set aside. Mix together firstfive ingredients; blend in eggs andapplesauce. Spread butter inprepared pan. Bake at 375 degreesfor 12 minutes or until center testsdone. Lay a kitchen towel on a flatsurface and sprinkle 2 tablespoonspowdered sugar over top. Cutaround sides of pan to loosen cake;invert onto sugared towel, waxpaper side up. Fold one side oftowel over one long side of cakeand roll up jelly-roll style. Cool cakecompletely. Unroll cake and leave

on towel; pull off wax paper. Spreadfilling evenly over cake. Use towel tohelp roll up cake and place seamside down on platter. Trimn ends ofcake; cover and refrigerate untilready to serve. Dust cake withremaining powdered sugar beforeserving. Yield 8 to 10 servings.

Cream Cheese Filling:1 8-ounce package cream

cheese, softened1 cup powdered sugar2 tablespoons unsalted butter,

softened1 teaspoon vanilla extract1/2 cup chopped dried

cranberries1 teaspoon grated orange rind1/2 cup chopped toasted walnuts

Combine cream cheese,powdered sugar, butter and vanilla;blend well. Stir in dried cranberries,orange rind and walnuts.

CAROL DYERCARBONDALE

Hawaiian Dessert18.25-ounce box yellow cake

mix3 3.4-ounce packages instant

vanilla pudding mixFour cups of cold milk1 1/2 teaspoons coconut extract 8 ounces cream cheese,

softened 20-ounce can crushed

pineapple, well-drained Large container Cool Whip 2 cups flaked coconut, toasted

Mix cake batter according topackage directions. Pour into twogreased 13 x 9 inch baking pans.Bake at 350 degrees for 15 minutesor until the cakes test done. Coolcompletely. In a large mixing bowl,combine pudding mixes, milk, andcoconut extract; beat for 2 minutes.Add the cream cheese and beatwell. Stir in pineapple. Spread overthe cooled cakes. Top with Cool-Whip; sprinkle with coconut. Chillfor at least two hours. Yield: 24servings.

Note: Prepared dessert can becovered and frozen for up to onemonth. This recipe tastes betterwhen prepared two or three days inadvance and stored in therefrigerator.

DONNA RICEPERCY

Holiday Fruit Balls1 cup evaporated milk1/2 cup (1 stick) butter or

margarine1 pound marshmallows1 pound graham cracker crumbs1 pound candied pineapple,

chopped1 pound candied cherries (use

half red and half green),chopped

1 pound raisins1 pound shelled English walnuts

or pecans, chopped2 14-ounce packages shredded

coconut

In a saucepan over low heat, heatmilk. Add butter andmarshmallows. Heat until melted,stirring occasionally. In a a largebrown bowl, combine crackercrumbs, pineapple, cherries, raisinsand nuts. Pour milk mixture overfruit mixture. Stir until well mixed.Form into 1 1/2 inch balls. Roll ballsin coconut, or put coconut in a pieplate and drop fruit-nut mixture byspoonful into coconut, then forminto balls. This makes it easier toroll and to eat.


Layered Peanut Butterand Fudge PieChocolate Crumb Crust: 1 1/2 cups chocolate graham

cracker crumbs 6 tablespoons unsalted butter,

melted 1/4 sugar

Chocolate Fudge Filling: 4 ounces semisweet chocolate,

finely chopped 1/2 cup heavy cream 1 tablespoon light corn syrup

Peanut Butter Filling: 1 1/2 cups smooth peanut butter 1 1/2 cups confectioners’ sugar 1 cup heavy cream 1 teaspoon vanilla extract

To make crust: In a mediumbowl, mix the crumbs, meltedbutter and sugar until wellcombined. Press firmly into anunbuttered 9-inch pie pan.Refrigerate until ready to use.

To make fudge filling: Place thechocolate in a small bowl. Place the

cream and corn syrup in a smallsaucepan and bring to a boil overmedium heat. Pour over thechocolate. Let stand to soften, thenwhisk until smooth. Cool untillukewarm. Place 1/4 cup of thechocolate mixture into a smallplastic bag and set aside at roomtemperature. Spread the remainingchocolate filling in the crust. Freezeor refrigerate until the chocolatelayer is firm, 15 to 30 minutes.

To make peanut butter filling:Place the peanut butter,confectioners’ sugar, cream andvanilla in a medium sized bowl.Using a hand-held mixer on lowspeed, beat the ingredients untilsmooth. Increase the speed to highand beat until fluffy. Spread on thechilled chocolate layer and smooththe top.

To decorate: Squeeze thechocolate in the plastic bag intoone corner of the bag and twist thetop closed. The chocolate should bewarm and fluid. If it is not, warm itin your hands or microwave on verylow power for a few seconds tosoften. Using scissors, snip off thecorner of the bag to make a 1/8 inchopening. Drizzle or swirl chocolatein a thin line over the peanut butterlayer in a design of your choosing.Refrigerate the pie until well chilled,at least 2 hours. Will keep for up to2 days if covered and keptrefrigerated. Remove fromrefrigerator about 30 minutesbefore serving. Makes 8 to 10servings.

SUSAN MILLERMARION

Pound Cake2 sticks real butter (not

margerine or oleo)3 cups sugar6 eggs1/4 teaspoon baking sodaI teaspoon vanilla extractI cup sour cream1/2 teaspoon salt3 cups flour

Cream butter and sugar together.Add the eggs one at a time, beatingafter each one. Add the remainingingredients. Pour into a large tubeor Bundt pan. Bake at 300 degreesfor 1 1/2 hours.



Lenora’s Chocolate Chip Supreme1/2 cup butter1/2 cup Crisco1 cup brown sugar1/2 cup sugar2 eggs1/2 cup sour cream1/4 cup honey2 teaspoon vanilla2 3/4 cup flour1 1/2 teaspoon baking powder1/2 teaspoon salt2 1/2 cups semi-sweet chocolate

chips3/4 cup chopped walnuts2/3 cup diced dates2/3 cup golden raisins

Combine butter, Crisco, brownsugar and granulated sugar in largebowl. Beat at medium speed untilwell blended. Beat in eggs, sourcream, honey, vanilla. Beat untilblended. Combine flour, bakingpowder and salt. Mix into creamedmixture at low speed until blended.Stir in chocolate chips, nuts, datesand rainsins. Drop roundteaspoonfuls of dough on bakingsheet. Bake at 375 degrees for 10 to12 minutes. Cool 2 minutes onbaking sheet, remove to rack.


Luscious Chocolate-Cherry Trifle1 family size Sara Lee pound

cake2 cans cherry pie filling1 cup sugar1/3 cup milk5 tablespoons butter1 cup semi-sweet chocolate

chips4 4-cup packages Hunt’s

vanilla pudding2 bananas

Cut 1/2 of the pound cake intosmall squares. Cover bottom oftrifle dish or straight-sided bowlwith pound cake. Cover with onecan of cherry pie filling. Mix sugar,milk and butter in saucepan. Boilfor 1 1/2 minutes. Add chocolatechips; stir until chips are meltedand pour half over pie filling.Spread with half of vanilla pudding.Slice both bananas crosswise andcover pudding with it. Repeat layersbeginning with other half of pound

cake. You will end with vanillapudding. This may be garnishedwith banana, chocolate chips orcherry pie filling.

JANE BOYRMARION

Mississippi Mud Cake1/4 cup cocoa2 sticks butter or margerine4 eggs2 cups sugar 1 1/2 cups flour 1 teaspoon vanilla 1 cup coconut 1 1/2 chopped pecans

Icing1/2 butter or margarine 1/3 cocoa 1/2 cup milk1 box powdered sugar 1 teaspoon vanilla

Mix first 8 ingredients togetherby hand then pour into 13 x 9 panand bake at 350 degrees for 30minutes. When done and while stillhot pour 1 jar marshmellow cremeover cake. Let set a few minutesthen spread over cake. Let coolcompletely then top with icing.

HELEN TOWNLEYEWING

Oatmeal Cake1 1/2 cups water1 cup oatmeal1 cup brown sugar1 cup white sugar2 cups shortening2 eggs1 teaspoon vanilla1 teaspoon soda1 1/2 cups flour1 teaspoon cinnamon

Bring water to a boil. Slowly addoats, stir and cook for one minute.Set aside. Mix sugars, shorteningand eggs until creamy. Add soda,flour, cinnamon and vanilla. Addoats and stir well. Place batter inwell-greased pan. Cook until done.

Frosting1/2 cup brown sugar1/2 cup canned milk1 cup coconut1 cube butter (margarine)3/4 teaspoon vanilla1 cup nuts

Mix sugar and canned milk, add

butter and cream. Add coconut,vanilla, nuts and boil 10 minutes.Pour over cake.

CAROL MORGANMARION

PB & J Chocolate BarsFor the base:1 stick unsalted butter1/3 cup granulated sugar1/3 cup unsweetened cocoa

powder1 large egg beaten1 sleeve saltines (approximately

40), finely crushed3/4 cup finely chopped peanuts

For the filling and glaze:1/4 cup grape jelly7 tablespoons unsalted butter,

softened1/3 cup creamy peanut butter1/2 cup powdered sugar4 ounces semisweet chocolate,

chopped

Line an 8-inch square baking dishwith foil, extending over sides. Meltbutter, stir in sugar and cocoa. Wiskin egg. Cook, wisking until mixtureis warm and like hot fudge,approximately 6 minutes. Removefrom heat. Mix in saltines and andpeanuts. Press into prepared pan.Set aside. To make filling, spreadjelly over crust. Place in freezer fora few minutes. Beat 5 tablespoonsof butter, peanut butter and sugar,until light. Spread over jelly layer,return to freezer while you makeglaze. Place chocolate and 2tablespoons butter in bowl.Microwave until melted andsmooth. Cool slightly, spread overchilled peanut butter bars. Freezefor another 30 minutes. Bring barsto room temperature. Lift out withfoil. Cut into squares.

JAN ALLENMAKANDA

Payday Cake1 yellow cake mix1 egg 3/4 cup margarine 3 cups mini marshmallows 2/3 cup corn syrup 10-ounce package peanut

butter chips 2 teaspoon vanilla 2 cups Rice Krispies 2 cups salted peanuts

Mix cake mix, egg and 1/2 cup

margarine and press into a 9 x 13ungreased pan. Bake at 350degrees, for 12 to 18 minutes.Remove from oven and put minimarshmallows on top. In large panmix together the corn syrup, 1/4 cupmargarine, peanut butter chips andvanilla. Heat until smooth, stirringconstantly. Add Rice Krispies andsalted peanuts. Spoon over cakemixture evenly. Let cool.


Povitica Cake2 1/2 cups flour2 tablespoons sugar2 sticks margarine2 packages dry yeast1/4 teaspoon salt3 egg yolks1/2 cup milk1/4 cup water

Melt margarine and heat milktogether. Let cool. Sift flour, saltand sugar together and wait formilk and margarine to cool. Putyeast in 1/4 cup warm water. Divideeggs, saving whites for filling andyolks for dough. When everything isready, mix margarine and milktogether with yeast and egg yolksand stir into flour mixture, beatingwith spoon until it pulls away fromsides, cover and put in refrigeratorovernight and all day.

Filling:1 cup ground nuts1 teaspoon cinnamonegg whites1/4 cup milk1 cup chopped dates1 cup sugar3 tablespoons sugar

Make a paste of nuts, dates,cinnamon, sugar and milk overheat; not too long. Beat egg whitesuntil stiff, gradually adding cup ofsugar. When paste is cool, fold intoegg whites. Take dough out ofrefrigerator. Cut into two portions,roll out each portion to about 20inches round or square. Spreadfilling over each one, roll like forjelly roll and put into angel food panone on top of each other. They willbecome one as they bake. Bake in350-degree oven for at least onehour, depending on your oven.Cover with glaze or powdered sugarafter baking, or leave plain.


Quick Puff Pastries2 cans (8 count) crescent rolls 1 8-ounce cream cheese 1 can vanilla frosting 1 can favorite pie filling (apple,

cherry, blueberry, peach)

I use the crescent rolls that donot have the seams or they are in asquare shape. Place one crescentsquare on a cookie sheet. Place 1tablespoon of pie filling in thecenter Place 1 teaspoon of creamcheese in the center. Pull edges ofthe crescent around and up into apyramid. Bake at 400 degrees for10 to 12 minutes or until goldenbrown. While crescent are baking,remove lid and foil from icing. Placein the microwave for 20 seconds.Once pastries are done, let cool for5 minutes then drizzle icing overtop. Can serve warm or roomtemperature. If you do not like icingas a topping you can dust the topwith powdered sugar. I have donethis recipe with apple pie filling,dusted with powdered sugar andcinnamon and they were a hit.

CORRIE RALLSANNA

Raw Apple Cake4 cups chopped apple (I prefer

ginger gold)2 cups sugar1 teaspoon lemon juice

Sprinkle lemon juice over apples.Toss to coat. Add sugar, stir. Setaside, stirring occasionally.

1/2 cup canola oil2 cups flour2 eggs1 teaspoon baking soda1 teaspoon vanilla1 teaspoon cinnamon or apple

pie spice1 cup chopped nuts (optional)

Mix ingredients together. Fold inapple-sugar mix. Pour into greased9 x 13 pan. Sprinkle with nuts. Bake350 degrees for 35 to 40 minutes.Pour glaze over warm cake.

Glaze:1 cup brown sugar1/4 cup butter1/4 cup heavy cream

Boil until thickened. Pour overcake.

JAN ALLENMAKANDA


Rhubarb Dream BarsCrust2 cups flour3/4 cup powdered sugar1 cup cold butter

Filling4 eggs2 cups sugar1/2 cup flour1/2 teaspoon salt4 cups diced rhubarb

Crust: Combine flour and Sugar. Cut inbutter until crumbs form. Press into bottomof a 10 x 15 x 1 inch pan. Bake at 350 degreesfor 15 minutes. While crust is baking, preparefilling. Blend eggs, sugar, flour and salt untilsmooth. Fold in rhubarb. Spread mixture overthe hot crust and bake 30 to 35 minutes at350 degrees until filling is lightly browned.Cool and enjoy!

CAROL MORGANMARION

Sopapilla Cheesecake Pie2 8-ounce packages cream cheese,

softened 1 cup white sugar 1 teaspoon Mexican vanilla extract (can

use pure vanilla extract) 2 8-ounce cans refrigerated crescent

rolls (I use the seamless dough rolls) 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 cup butter, room temperature 1/4 cup honey

Preheat oven to 350 degrees. Prepare a 9 x13 baking dish with cooking spray. Beat thecream cheese with 1 cup of sugar and thevanilla extract in a bowl until smooth. Unrollthe cans of crescent roll dough and use arolling pin to shape each piece in a 9 x 13 inchrectangle. Press one piece into the bottom ofa 9 x 13 baking dish. Evenly spread the creamcheese mixture into the baking dish, coverwith the remaining piece of crescent dough.Stir together 3/4 cup of sugar, cinnamon, andbutter. Dot the mixture over the top of thecheesecake. Bake in the preheated oven untilthe crescent dough has puffed and turnedgolden brown, about 30 minutes. Removefrom oven and drizzle with honey. Coolcompletely in the pan before cutting into 12squares.


Santa’s Krazy Lazy Cake3 cups flour2 cups sugar2 teaspoons baking soda2 teaspoons salt6 tablespoons cocoa2 tablespoons lemon juice2 teaspoons vanilla10 tablespoons salad oil2 cups water

Mix dry ingredients together. Slowly addliquids. Mix until well blended. Put into two 8-inch cake pans and bake 350 degrees for 35minutes. Top with your favorite frosting. Thisis a milkless, eggless cake. It’s light anddelicious with no beating!


Seven-Layer Brownies1/2 cup (1 stick) butter, melted 1 package brownie mix, any kind ( I like

double chunk style) 1 cup shredded coconut 1 cup butterscotch chips 1 cup semi-sweet chocolate chips 1 cup white chocolate chips 1 cup chopped walnuts or pecans 1 1/4 cup (14-ounce can) sweetened

condensed milk

Preheat oven 350 degrees. Coat bottom ofglass 13 x 9 baking dish with melted butter.Sprinkle brownie mix evenly over butter, patdown just a little. Top with a layer of each oneat a time: coconut, butterscotch chips, semi-sweet chocolate chips, white chocolate chipsabd nuts. Drizzle sweetened condensed milkover the top. Bake 30 to 35 minutes or untiledges are bubbly. Cool before cutting, butloosen the edges with a knife or spatula whenthey first come out of the oven.


Twinkie-Toffee Temptation Cake1 small box vanilla instant pudding2 cups milk10 single Twinkies8 ounces Health bars, crushed8 ounces Cool Whip

Prepare pudding with milk. Set aside. SliceTwinkies in halves lengthwise. Line a 9 x 13dish with bottom halves of Twinkies, (fillingside up). Sprinkle on 1/2 cup crushed candy.Pour in pudding. Spread Cool Whip over thetop. Top with remaining candy. Cover andrefrigerate.


Sour Cream Cherry Pie24 graham cracker squares6 tablespoons butter1 tablespoon sugar1 pound sour cream8-ounce package extra creamy Cool Whip21-ounce can cherry pie filling

Crush graham crackers to fine crumbs.Melt butter in large skillet, add crumbs andsugar. Cook and stir until all butter isabsorbed. Put into pie pan, press up on sidesand bottom. Chill. Mix sour cream and CoolWhip. Pour into pan. Smooth, bringing up alittle on the outside to make sort of a rim.Spoon cherries over top. Put in refrigerator atleast two hours before serving. It is bettermade the day before serving. Serves 6 to 12.


Tipsy Rum Cake1 cup finely chopped pecans1 18-ounce box yellow cake mix1 3.75 ounce box instant vanilla or butter

pecan pudding4 large eggs1/2 cup cold water1/2 cup vegetable oil1/2 cup 80 proof rum

Preheat over to 325 degrees. Prepare 10-inch Bundt pan. Grease and flour withshortening 1/4 up on sides and over bottom,or use vegetable spray. Sprinkle withchopped nuts, going up sides. Set aside. In alarge mixing bowl, mix all cake ingredientstogether and beat one minute on high speed.Scrape occasionally. Gently pour batter overnuts in pan. Bake 50 to 60 minutes or untiltooth pick inserted in center comes outclean. Set aside to cool 15 to 20 minutes. Runknife around edge of cake in pan to loosen.Invert on serving plate. Prick top with a meatskewer or large-tined fork. With pastry brush,brush glaze evenly on cake, covering top andsides until all is absorbed. It might take a fewminutes.

Glaze:1/4 cup real butter1/4 cup water1 cup sugar1/2 cup 80 proof dark rum

Melt butter in a heavy, medium saucepan.Stir in water and sugar. Stir to completelydissolve. Stir and boil 5 minutes. Removefrom heat and let rest one minute. Then addrum. Garnish with real whipped cream andred or green candied cherries. Stores well upto three days.

LINDA GOFORTHCARBONDALE

Treasure Chest PiePastry for 2 crust pie (9 inch) 1/2 cup butter 1 cup sugar 3 egg yolks, beaten 1 egg white, beaten 1/2 cup cooked raisins 1/2 cup mincemeat 1/2 cup walnuts, broken 1/2 cup pecans, broken 2 tablespoons orange juice 1 teaspoon vanilla 1/2 teaspoon salt 1 tablespoon Apple Jack brandy

Make a rich, flaky pie crust. Divide in two;roll out one half and place in 9-inch pie pan.Cover and set aside. Reserve second half.Cream butter and sugar. Add egg yolks andwhite and stir until mixture foams. Add therest of the ingredients; mix well. Pour intounbaked pie crust. Make a criss-cross crustwith remaining pie dough and place on top offilling. Bake at 400 degrees for 12 to 15minutes. Then cover the pie with an invertedpie pan. Lower the oven temperature to 350degrees and bake 25 to 30 minutes until thetop crust becomes brown and the filling iswell set. Cool on a rack. May be served withwhipped cream.

BETTY PERSONCARBONDALE

SSoouutthheerrnn QQuuee BBaarrbbeeqquuee RReessttaauurraanntt

Call today to order your Holiday Turkeys & Hams!887 East Grand • Carbondale • 661188-445577-88000000


Christine is aself-taught cookwho comes froma big family.Though she gother recipe fromhergrandmother,hence the title,she says that now that she is agrandmother “It’s honest.”

Christine, like may othergreat cooks, takes recipes shefinds and modifies them tosuit her family’s taste. Andeven though her children aregrown, she confesses she stillcooks in bulk, making dishesrequested by her children orby friends and neighbors forpotlucks and gatherings.

Christine works forCarbondale PoliceDepartment as a dispatcher.

the eennttrreeeess categoryGrandma’s Chicken wins

Grandma's Chicken

Rinse and dry chicken breasts and cut in half. Wrap each one in a slice ofbacon. Place in glass 13 x 9 baking dish sprayed with Pam. Bake at 350 degreesfor 10 to 15 minutes or until bacon begins to curl and bacon drippings form.While baking, whisk together in a large bowl sour cream, mushroom soup,cooking sherry, mushrooms, shallots and salt, pepper and garlic. Mixture shouldbe pourable but not runny. If too thick, add a little more sherry. Remove chickenfrom oven and carefully drain bacon drippings with a bulb or basting syringe.Turn oven down to 300 degrees. Pour sour cream mixture over chicken breasts.Sprinkle with bread crumbs. Bake 45 minutes or until bubbly. Yields 12 servings.


6 skinless, boneless chickenbreasts

12 slices of bacon 16 ounces sour cream 1 can cream of mushroom soup 4 ounces fresh mushrooms

(1/2 carton of fresh or canned may

be used) 1/4 cup sliced shallots 1/2 cup cooking sherry

or dry red wine Salt, pepper and garlic powder

to taste Seasoned bread crumbs (optional)

Stearns

Chicken and Artichoke Casserole4 cups of cooked chicken, chopped (can

use 1 rotisserie chicken from thegrocery store)

2 cans of artichoke hearts ( 8 1/2 ounceseach) drained and quartered

1 cup butter 1/2 cup flour 1/4 teaspoon cayenne pepper 1 teaspoon salt 1 clove garlic, crushed 3 1/2 cup milk1 cup sharp cheddar cheese, shredded 1 cup gruyere cheese, shredded or just

cut in small pieces so it will meltquicker

8 ounces fresh mushrooms, cut in pieces 1 cup crushed cornflake crumbs 2 tablespoons butter melted

Spread chicken in a greased 3 quart bakingdish or 9 x 13 dish. Top with artichokes. Meltbutter in 2 quart saucepan: add flour,cayenne pepper, salt and garlic, stirring untilsmooth. Cook one minute stirring constantly.Gradually stir in milk; cook over medium heatuntil thick and smooth. Add cheeses and stiruntil cheese is melted. Add mushrooms. Pourover chicken and artichokes. Combine cereal

crumbs and 2 tablespoon butter, melted.Sprinkle over top of casserole. Bake at 350degrees for 60 minutes or longer. Usuallytakes about an hour and a half. Casseroleneeds to be set and not loose when pan isremoved. It is difficult to overbake thiscasserole.

HELEN NAPIERPINCKNEYVILLE

Chicken South American Way1 chicken boiled and pulled from bone 1 can diced tomatoes 1 can corn niblets 1 package frozen lima beans 1 small bottle green olives 1 small can mushrooms 2 tablespoons chili powder Dash of red pepper Salt to taste

Mix the above ingredients all together andcook in 5 cups of chicken broth forapproximately 2 hours or until ready to eat.Serve over rice, if desired.


Cowboy andRooster’s PineappleChili2 27-ounce cans kindey beans 3 14 1/2 ounce cans stewed

tomatoes 20-ounce can crushed pineapple in juice 1 sweet onion diced 14.5-ounce can cut green beans 2 8-ounce cans mushrooms 14 ounces Hillshire Farm Beef Polska

Kielbasa 1 pound ground beef extra lean 1 package Carrol Shelby Texas Chili

Combine kidney beans, stewed tomatoes,crushed pineapple, onion, green beans,mushrooms and kielbasa in a pan. Set theheat to medium and let the items cook. Inlage skillet brown ground beef. Add chiliseasoning to the ground beef and stir. Addmeat to the chili. Then open the mesa flourand the rest of the ingredients and mix intothe chili pot. Reduce heat to low and letsimmer for 4 to 6 hours. Serve with Frenchbread

JAMES RICHARDSONKENT

Cowboy Beans2 pounds hamburger 1 pound smokies 1/2 cup onions 1/2 cup green peppers 1 cup catsup 3/4 cup brown sugar 1 can chili beans 1 can navy beans 1 can black beans 1 can pork ‘n’ beans (can use any type of

beans your prefer, as long as there arefour different kinds)

Salt (to taste) Black pepper (to taste)

Brown hamburger and drain. Pour intoCrock Pot, and add remaining ingredients. Letcook on low for 4 to 6 hours.



Darlene’s Garden Casserole2 large potatoes, peeled and cubed1 pound hamburger, browned2 large zucchini or yellow squash, peeled

and sliced2 cups Velveeta cheese, grated (save 1/2

for top)1/2 cup sour cream1 can cream of mushroom soup,

undiluted1 cup fine bread crumbs

Layer in a 9 x 9 inch buttered casserole panin the order given. Put remaining half ofcheese on top before putting bread crumbson. Bake 45 to 60 minutes. Serves 4 to 6.


Festive Stir Frywith Spinach Rice3/4 pound sirloin steak, cut on the bias in

1/4-inch wide strips 16-ounce bag pepper stir fry2 tablespoons olive oil, divided 1 cup long-grain rice, uncooked 2 1/2 cups cold water 1 teaspoon sea salt 4 cups fresh spinach, torn into half-

dollar size pieces

Prepare Rice: In two-quart saucepan,combine rice with one tablespoon olive oil,sea salt, spinach pieces and cold water. Bringto boil, then cover and turn to low heat. Allowto simmer for 25 minutes. Stir several timeswhile mixture is simmering. Rice is readywhen no water is visible in saucepan. Whilerice is simmering, prepare meat and peppers.Preheat 10-inch skillet or wok on medium-high setting. Add one tablespoon oil, thenbrown steak strips in oil, turning frequently toallowing browning on both sides. Removestrips from skillet, allow pan drippings toremain in skillet. Add peppers to skillet andcook for approximately three to four minutes,stirring frequently. Steak strips can then becombined with peppers. Cover skillet andremove from heat. Once rice is ready, arrangeit on a medium-sized oval platter. Place meatand pepper mixture on top of rice and serve.Recipe makes four generous main-dishservings.

DEBRA HERTENSTEINANNA

Geraldine’s HolidayPulled Pork7-9 pound Boston butt roast 1/2 teaspoon lemon pepper 1 teaspoon Kosher salt 1/2 teaspoon basil leaves 1/2 teaspoon leaf oregano 1/2 teaspoon leaf marjoram 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 teaspoons onion powder 1 teaspoon garlic powder 1/2 teaspoon chervil 1/2 teaspoon savory1/2 teaspoon sage 1 teaspoon dried parsley1/2 teaspoon dried thyme 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice

In a small mixing bowl combine all theingredients and mix well. Place the Bostonbutt roast on a clean dish towel with thebottom side up. Pat the roast dry withanother towel. Pat on about half of theseasoning mixture rubbing in well on thesurface of the roast facing up. Turn the roastover and place in a 6-quart crockpot. Pat onthe remaining mixture until all of the roast iscovered. Cook on low for 8 to 12 hours oruntil meat falls apart. Take out of thecrockpot in pieces with a slotted spoon. Asyou take it out, you can remove the bone, fatand sinew from the meat as you go. Use twoforks to pull the meat apart. Serve on hoagiebuns or your favorite rolls. This can be easilyfrozen. I put the leftovers in a zip lock freezerbag. Just thaw and mix with your favorite kindof barbecue sauce and heat through.

GERALDINE HARGRAVESCOELLO

Easy Tuna Salad6-ounce can tuna

(oil or water pack)1 cup macaroni, cooked3 hard-boiled eggs3/4 cup chopped celery1/2 cup chopped sweet pickles1 tablespoon lemon juice1 cup mayonnaise

Combine all ingredients. Chill and serve.MARJORIE LAMPE

CAMPBELL HILL

Honey Pecan Pork Cutlets1 pound pork cutlets

(cut 1/4 inch thick)1/2 cup flour3 tablespoons butter, divided1/4 cup honey1/4 cup chopped pecans

Dredge pork cutlets in flour. Heat 1tablespoon butter in electric skillet overmedium heat. Add cutlets. Brown on bothsides 6 minutes. Stir together remainingbutter, honey and pecans. Add to skillet, stirgently. Cover and simmer gently for 8minutes. Remove and serve.


Happy Wrapped Chicken8 chicken breasts 2 8-ounce packages cream cheese 1 package Hidden Valley Dry Italian Herb

dressing mix1 pound Bacon 1 bunch fresh spinach 8 tooth picks Salt and pepper 1 tablespoon minced garlic 1/2 stick melted butter

Leave cream cheese out to soften. Soaktoothpicks in water (prevent burning). Poundchicken breasts out to approximately 1 inchin thickness. Mix cream cheese, dry dressingmix, salt, pepper, and garlic together. Spreadcream cheese mixure onto chicken breast.Rinse spinach leaves and trim stem. (You canuse frozen, but it has to be well dried.) Layspinach onto cream cheese mixture. Rollchicken into a roll. Wrap bacon slice (1 to 2depending on size of breast). Secure bacon inplace with toothpicks. Place in greasedbaking dish. Bake at 375 degrees untilchicken reaches 180 degrees. Brush withbutter over bacon to crispen and brown. Youcan turn the broiler on to crisp up, but watchclose. Top with parsley and serve hot. Canmake up ahead of time and freeze, but do notfreeze with toothpicks in place.

CORRIE RALLSANNA

Hawaiian Chicken4 chicken breasts1/4 cup cornstarch3 tablespoons corn oil1 green pepper, seeded and cut into 1-

inch squares1 medium size onion, thinly sliced4 tablespoons chicken stock1/2 teaspoon salt1 teaspoon sugar1/4 teaspoon mono-sodium glutamate1 teaspoon soy sauce2 teaspoons dry sherry (optional)1 small can pineapple chunks, drained1 teaspoon cornstarch1 tablespoon water

Skin chicken, remove meat from bone andcut in bite-size pieces. Roll chicken in 1/4 cupcornstarch so each piece is well-coated. Heatoil in a large skillet. Add chicken and cookquickly until meat is opaque and the coatingfirm but not brown. Add green pepper andonion. Stir and cook 3 minutes. Combinechicken stock, salt, sugar, monosodiumglutamate, soy sauce, sherry and pineapple.Pour into chicken mixture and heat through.Blend the teaspoon cornstarch with water.Add to pan and stir. Cook sauce until it isthickened and clear. Serve with rice.


Quick and Easy MexicanCasserole2 pounds hamburger 1 medium onion 1 package taco seasoning 1 small can sliced black olives 1 can black beans 1 cup white rice 2 cups shredded cheese 1 can diced tomatoes 1 can tomato sauce 2 boxes Jiffy corn muffin mix

(2 eggs, 1/2 cup milk)

Boil rice, drain, set aside. Brown hamburgerand onion, drain. Drain olives. Drain and riseblack beans. In casserole dish add and mix allthe ingredients except the Jiffy mix and 1 cupof the shredded cheese. Make the Jiffy mix asdirected on box. Spread the Jiffy mix over thetop of the casserole. Sprinkle remaining cupof cheese. Bake at 400 degrees for 30 to 40minutes or until cornbread is golden brownand toothpick comes out clean. If you makeup the night before or plan to freeze, you canmake all up but the Jiffy topping. It will notfreeze well, trust me. You will need to add that step right before you plan to bake it.

CORRIE RALLSANNA

CHRISTOPHER PARR / FOR THE SOUTHERNGeraldine’s Holiday Pulled Pork.


Italian Beef4- to 5-pound beef roast2 cups water2 beef bouillion cubes1 teaspoon oregano1/4 teaspoon thyme2 bay leaves1 large onion, chopped2 cloves garlic, chopped1/4 teaspoon basil1 teaspoon fennel1/8 teaspoon allspice1/2 teaspoon nutmeg1/2 teaspoon salt1/2 teaspoon pepper

Place meat in crock pot. Add water andspices. Cook on low 8 to 12 hours. Tear meatwith forks. Serve on hoagie buns. Serve Au juson the side. Remove bay leaves before serving.

JAN ALLENMAKANDA

Pancake Casserole4 tablespoons butter 6 eggs 1 cup pancake mix1 cup milk1 teaspoon salt

Preheat oven to 450 degrees. Melt the butterin a 9 x 13-inch baking dish in the oven.Combine the eggs, pancake mix, milk and saltand pour the mixture into the dish. Bake for 25to 30 minutes or until the top puffs up.


Scots Irish Stew3 pounds stew beef or lamb cut into one

inch cubes 1/4 cup extra virgin olive oil 1 head garlic, mince all the cloves in the

head 2-3 large onions chopped 6 cups beef stock (You can prepare from

beef cubes with water) 1 cup dark ale 1 can tomato paste (cup of tomato catsup

can substitute) 4 large tomatoes chopped 1 tablespoon sugar 2 bay leaves 1 teaspoon basil 1 tablespoon thyme 1 tablespoon Worcestershire sauce (soy

sauce can substitute) 3 1/2 pounds red potatoes 1/2 stick butter 3 cups peeled carrots cut in medallions Salt and pepper to taste One piece cinnamon barkParsley and coriander leaves for garnish

Heat olive oil in very large pot over mediumheat. Saute meat until brown, then add garlicand onion. Continue to move the meat in thepot with new ingredients over heat for anotherseven minutes, and then sprinkle with sugar.Add beef stock, ale, tomato ingredients, spices,and Worcestershire or soy sauce, and bring to aboil. Reduce the heat to low, and simmer foranother two hours, stirring every 15 to 20minutes. In a deep skillet saute the potatoesand carrots in butter or olive oil, whichever youprefer. Add to the stew pot after it hassimmered for two hours. Add the cinnamonbark or stick and simmer on lowest heat foranother 40 minutes. Remove the bark and bayleaves. Garnish with parsley, coriander, or acombination of both.

LYNN MCCREERYOZARK

Shredded Chicken and Noodles in Crock Pot2-3 boneless chicken breasts1 can cream of mushroom soup1 small can of sliced mushrooms8-ounce bag of wide egg noodlesFlour (to thicken, if needed)1 bag of frozen vegetables (optional)

Place chicken breast in Crock Pot. Add creamof mushroom soup and mushrooms. (Also addbag of mixed vegetable, if desired). Cook on lowfor 6 to 8 hours. Cook noodles according topackage. Drain. Thicken chicken mixture inCrock Pot with flour if needed. Shred chicken inthe Crock Pot with forks. It will shred easily. Addnoodles and mix together. Serve from CrockPot. Makes approximately 4 servings.


Steak Potpie1 cup chopped onion 2 tablespoons butter 3 tablespoons all-purpose flour 1 1/2 cups ready to serve beef broth 1/2 cup A1 steak sauce 3 cups cubed, cooked steak or stew meat 16-ounces frozen vegetable combination

(broccoli, cauliflower and carrots) Pastry for 1 pie (9-inches) 1 egg beaten

In a 2-quart saucepan over medium-highheat, cook onion in butter until tender. Blend inflour; cook for 1 minute. Add beef broth andsteak sauce; cook and stir until mixturethickens and begins to boil. Stir in steak andvegetables. Spoon mixture into a baking dish.Roll out pastry; cut to fit over dish. Seal crust toedge of dish; brush with beaten egg. Slit top ofcrust to vent. Bake at 400 degrees for 25minutes or until crust is golden brown.


VVeeggeettaarriiaann dishes

Aloo Gobi Masala

Heat olive oil in a deep frying pan. Add chopped onion and cumin and cook until onionsbrown and the air is full or their aroma. Add chopped coriander, turmeric, and salt. Stir inchilies and tomatoes, and gradually add ginger and garlic. Add potatoes and caulifloweralong with whatever quantity of milk or yogurt you choose (more will result in a mild milkysauce, less in a spicy thick sauce. Cover and simmer until potatoes are cooked thoroughly(about 20 minutes). Add two teaspoons of garam masala or curry powder and stir. Sprinklechopped coriander leaves over mixture. Turn off the heat, cover, and let sit for a while beforeserving.

Aloo Gobi Masal is a classic sub-Continental vegetarian side dish for a cold winter evening.Serve with saffron rice, a chicken breast cooked in white wine, and garlic bread. It is also atraditional dish for an Indian buffet that can include chicken curry, matter paneer, saaggosht, naan, onion kulcha, brinjal pahl, or whatever dishes your family or guests prefer.

LYNN MCCREERYOZARK

1/4 cup extra virgin oil1 to 2 large onions, peeled and cut into

small pieces1 bunch fresh coriander, chopped (save

leaves for garnish)2 green chilies, chopped (or two

teaspoons chili powder)1 large head of cauliflower, cleaned and

broken into florets2 to 3 large potatoes, peeled and cut into

even pieces4 diced tomatoes (sprinkle a tiny bit of

sugar on them)Fresh ginger root, peeled and grated

(or 1/2 tablespoon dried ginger)1 whole head of fresh garlic, chopped1 teaspoon cumin seed or cumin powder2 teaspoons turmeric1 teaspoon sea salt2 teaspoons garam masala

(substitute hot Madras curry powder)

Milk or yogurt (as much desired for sauce)

McCreery

At the time Lynn Moore McCrearylearned to cook Aloo Gobi Masasla,(potato cauliflower curry) she wasworking and living in India, which iswhere the authentic flavor of her dishdraws its origins. “I learned about spicesfrom the Indian spice wallahs (meaning‘a person in charge of’) who would grindthe spices fresh, at curbside, everyday,”she said.

Lynn believes the key to really goodIndian cooking is to get the spices “as

close to the ground (fresh) as possible.”Now the proud owner and operator of

The Irish Inn, a dog-friendly bed andbreakfast located in Ozark, she gets toput her beliefs into practice.

Lynn really didn’t start to cook untilshe was about 30 as her mother ran a“one-woman-kitchen” but she’s takento it like a duck to water, which is great,as she serves a traditional Irish breakfast(and many specially requested dinners)to her guests most days.


This is Connie’s third year enteringthe Southern Illinoisan recipe contest.Two years ago she won first place, andis back this year for another win inanother category.

Her recipe comes by way of her sister,who brought it to a family gathering.

“Bacon makes it user friendly,”she says. “Even the kids like it this way.”

A mom herself, to a daughter andstepson, Connie learned to cook bywatching her own mom and dad. Sheconfesses to reading recipes in herdowntime to garner new fare and surfsthe Internet in search of new culinaryadventures, which she then “tweaks” inher own kitchen.

Connie is a secretary for Tri CountySpecial Education.

A wonderful salad that tastes great even as leftovers

Blueberry Jello Salad2 3-ounce packages black cherry Jello2 cups boiling water1 can crushed pineapple, drained1 can blueberry pie filling

Pour boiling water over Jello. Stir untildissolved. Chill slightly. Fold in pineapple andpie filling. Let set.

Topping:3-ounce package cream cheese, softened1/4 cup powdered sugar1/2 cup cottage cheese, drained8 ounces package Cool Whip

Mix cream cheese and sugar until smooth.Fold in cottage cheese and Cool Whip. Pouron top of Jello. Sprinkle with chopped nuts, ifdesired.

JAN ALLENMAKANDA

Crunchy Oriental SaladGroup A2 packages Ramen Chicken Noodles(crush noodles in package & save flavor

packets for later)1/2 cup shaved almonds4 1/2 tablespoons sesame seeds

(small bottle)3 tablespoons butter

Group B1/3 cup salad oil2 tablespoons rice vinegar4 tablespoons sugar1 teaspoon black pepper2 packets chicken flavor from noodles2 tablespoons soy sauce

Group C16-ounce package of mixed salad greens

or cabbage or spinach or lettuce

Brown group A. Cool and store separately.Combine group B; store separately. Rightbefore serving combine A, B and C.

CAROL MORGANMARION

Christmas Salad1 cup fresh cranberries1 cup celery, chopped1 cup crushed pineapple, drained1 cup sugar1 whole orange, ground with skin and all1 tablespoon lemon juice3-ounce package cherry Jello1 cup hot water1 cup nuts

Combine ground orange, pineapple, sugar,lemon juice, celery and nuts. Add Jello thathas been dissolved in the hot water withoutadding any more water. Chill. Serves 10 to 12.


Romaine Orange Salad1/4 cup extra virgin olive oil 1 large onion, peeled and diced 2 tablespoons sugar 3 tablespoons white vinegar 1 teaspoon chopped fresh basil 1 tablespoon low sodium soy sauce 1/2 cup raw cashews 1 can drained Mandarin

orange sections 1 head very fresh Romaine lettuce 1/2 small ball fresh mozarella cheese 1 large tomato diced

Heat olive oil until hot, but not smoking.Add onions, and cook until translucent andaromatic. Add raw cashews and soy sauce,and cook until they turn light brown. Sprinklesugar, basil, and vinegar over mixture in pan,turning quickly. Remove from heat, and chillfor one hour.

Mix with Romaine, tomato, and mozzarellasalad thoroughly. Add Mandarin oranges, andtoss once more lightly before serving.

LYNN MCCREERYOZARK

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In the ssaallaaddss category

Creamy Broccoli Salad

Boucher

1 1/2 cup mayonnaise1/2 cup sour cream1/4 cup sugar1 bunch broccoli, cut into small florets1/2 head cauliflower, cut into small florets1/4 cup finely chopped red onion1 cup (4 ounces) shredded sharp cheddar cheese1 container (3 ounces) real bacon bits

In large bowl, combine the mayonnaise, sour cream and sugar; mix-well. Add the broccoli,cauliflower, onion, cheese, and bacon bits; mix well. Cover and chill for at least four hoursbefore serving. Makes 5 to 6 cups.

Preparation tips: Make sure to cut the broccoli and cauliflower in very small florets. Thisis even better if it’s made a few days in advance and allowed to marinate in the fridge.


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Cider Salad2 cups apple cider3-ounce package lemon gelatindash of salt1/8 teaspoon ground cloves1 cup finely grated carrots1 1/2 cups unpeeled diced golden

delicious apples1/2 cup golden raisins1 1/2 teaspoons white vinegar

Bring 1 cup cider to a boil. Combine boilingcider, gelatin, salt and cloves; stirring 2minutes or until gelatin and salt dissolve. Addremaining cider. Chill until the consistency ofunbeaten egg white. Fold in carrot, apple,raisins and vinegar; pour mixture into alightly oiled mold. Cover and chill until firm.Unmold and serve. Yield 8 servings.

CAROL DYERCARBONDALE

Frozen Fruit Salad2 cups sugar2 cups water12-ounce can frozen orange juice2 20-ounce cans crushed pineapple with

juice2 20-ounce cans chunk pineapple with

juice1 jar Maraschino red cherries, drained1 large can mandarin oranges, drained3-4 bananas, sliced (Optional) I add 1/4

cup lemon juice when I use bananas

Boil together sugar and water, then addrest of ingredients. Mix together and freeze.Makes 1 large bowl or you can use smallercontainers for individual use (such aslunches). Serve slushy.


Greek Pasta Salad1 pound rotini noodles1 pound boneless chicken breasts3 stalks celery, chopped1 sweet red pepper, chopped2 1/2 -ounce can sliced black olives,

drained4 ounces package feta cheese, drained

and crumbled3 green onions, finely sliced16-ounces bottle Italian dressing

Cook noodles according to packagedirections. Cook chicken breasts in water tocover with 1 bay leaf, 30 minutes or untiljuices run clear. Cool. Remove skin. Discardbay leaf. Cut chicken in bite-size pieces.Combine noodles, chicken, celery, pepper,olives, cheese, onions and salad dressing.Serve warm or cold. Yield 16 servings.

PAT MOOREBENTON

Pastina Salad1 pound Pastina (Orzo) 3/4 cup sugar 2 cans chunk pineapple 1-3 tablespoons corn starch as needed 2 cans mandarin oranges 2 teaspoons flour 1 jar marchino cherries 1 teaspoons salt 2 eggs 1 teaspoons lemon juice Large container Cool Whip

Cook and drain Pastina. Drain juice fromfruit into pan. Add sugar, corn starch, salt,eggs, flour and lemon juice. Cook until thickstirring almost constantly. Pour over cookedPastina and refrigerate overnight. Stir in fruitand Cool Whip.

KIM PLATTDECATUR

Doni’s Holiday Salad6-ounce box lime Jello2 cups boiling water1 large can pineapple with juice1 pound small curd cottage cheese8 ounces Cool Whip1/2 to 1 cup chopped pecans

Mix Jello and water well until is starts toset. Then add pineapple and cottage cheese.Pour into 13 x 9 glass dish. Chill until set.Spread Cool Whip over top and sprinkle withpecans. Cut into squares and serve.


Salami-Rice Salad1 cup uncooked rice 1/4 cup green pepper, chopped 1/4 cup onion, chopped 4 small sweet pickles, chopped 4 slices of hard salami, diced 4 hard-boiled eggs 1 cup mayonnaise 1 teaspoon mustard

Cook rice and cool. Combine allingredients, blending well. Chill thoroughly.Serves 6.


Prize Christmas Salad1 package stawberry Jello1 cup hot water1 cup cold water

Dissolve stawberry Jello in the hot water.Add the cold water and chill until partiallythickened. Fold in remaining ingredients:

1 small orange, cut in chunks1/2 cup pineapple chunks1-pound can cranberry sauce1/4 cup chopped walnuts

Chill until firm.MARTY THORNTON

HERRIN

Strawberry Jello Salad6-ounce package strawberry Jello2 cups boiling water2 large bananas, crushed10-ounces frozen strawberries, slightly

thawed

Pour boiling water over Jello. Stir untildissolved. Fold in strawberries; stir untilstrawberries are thawed. Fold in bananas.Pour one half mixture in dish and let set.Spread with 2/3 cup sour cream. Pourremaining mixture in dish. Sprinkle with 1/2

cup chopped nuts, if desired. Let set untilfirm. Serve on lettuce leaf.

JAN ALLENMAKANDA

Mandarin Orange Salad2 sleeves of Ritz crackers, crushed 1 stick butter, melted 1/4 cup sugar 6-ounce can unsweetened orange juice

concentrate, thawed 1 can Eagle brand sweetened condensed

milk8-ounce container Cool Whip, thawed 2 small cans mandarin oranges, drained

Crush crackers. Stir the melted butter andsugar with the crushed crackers. Set aside 1/4

cup to sprinkle on top later. Press firmly intoa 9 x 13-inch pan. Blend thawed orange juiceand Eagle milk. Gently stir in Cool Whip andoranges. Pour mixture over crumb mixtureand sprinkle reserved crumbs. Refigerate atleast 1 hour prior to serving. Freezes well forlater use. Enjoy! May be good with other tartfruit like lemons, limes or grapefruit!


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Marilyn Whitedescribes herself as a“dot and dash” cook …you know, the kind thatsays “Oh, just throw in adash of …” when you askher for her secretingredient.

A self-described, self-taught cook, Marilyn has a love forlocal produce. “So much of goodcooking is about using goodingredients. I would much rather put anapple in my salad from a local orchard,one that came off the tree just a fewhours ago. You can never tell how longthe fruit has been sitting on the shelf atthe supermarket,” she said.

Marilyn, surprisingly, feels more athome as a baker. She describes cookingitself as more of a sport “It takes meout of my comfort zone. I have to getcreative.” And with two daughters whohave inherited her love of cooking, itlooks like she is as good a teacher as sheis a chef.

Marilyn is a retired JAMP secretary.

llooccaallllyyggrroowwnnApple Salad wins

In the Autumn Harvest Apple Pie 1 whole wheat pie shell3/4 cup whole wheat flour1/2 cup all-purpose flour1/2 teaspoon salt2 tablespoons granulated sugar1/2 cup shorteningCold milk

Filling: 6 cups thinly sliced pared firm apples

(such as Winesap or Rome)1 cup granulated sugar 1/3 cup Pomona’s Orchard Spice apple

wine (may substitute apple juice) 1 tablespoon lemon juice 1/4 cup flour mixed with 2 tablespoons

granulated sugar 3 tablespoons butter 1 cup sweetened dried cranberries 1/2 teaspoon nutmeg 1 teaspoon cinnamon

Topping: 1/2 cup brown sugar 1/2 cup all-purpose flour 1/2 cup oats 3/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1/3 cup butter, softened 3/4 to 1 cup chopped pecans

Preheat oven to 400 degrees. Chill floursand shortening for crust. Mix apples, sugar,wine and lemon juice in large saucepan. Heatto boiling: reduce heat. Cover and simmeruntil apples are tender, 7 to 10 minutes. Stirflour/sugar mixture into apples. Cook, stirringconstantly, until mixture thickens and boils.Remove from heat. Stir in butter, cranberriesand spices. Set aside to cool while makingcrust. Combine flours, sugar and salt in bowl.Cut in shortening until crumbly. Add cold milka tablespoon at a time, stirring with fork, untilcrumbs stick together. Roll 1/4 to 1/8 inch onfloured surface. Fit into 9-inch pie pan. Trimand crimp edges to fit pan. Mix topping:Combine sugar, flour, oats and spices. Mix inbutter until crumbly. Stir in pecans. Pourfilling into crust, sprinkle topping over applefilling. Bake at 400 degrees for 40 to 45minutes, until crust is golden.

KIM RATAJCZYKSESSER

Deep Dish Peach Pie3/4 cup sugar 2 tablespoons lemon juice 3 tablespoons flour 2 tablespoons butter or margarine 1/4 teaspoon ground nutmeg 1 pastry for double-crust pie 3 pounds peaches, peeled, pitted and

thickly sliced (6 cups) 3 tablespoons Grenadine syrup

Combine sugar, flour and nutmeg in a largebowl; toss with peaches until well coated. Letstand 5 minutes. Carefully stir in Grenadineand lemon juice. Turn mixture into a 1 1/2 quartcasserole or a deep 10-inch round bakingdish, spreading evenly; dot with butter ormargarine. Prepare pastry; roll out 9-inch or10-inch circle. Place over peaches. Trimpastry and crimp to edges of dish. Cut slits toallow escape of steam. Cover edges with foil;place dish on baking sheet in oven. Bake inoven at 375 degrees for 25 minutes; removefoil and bake 30 to 35 minutes longer or untilcrust is golden.

KIM PLATTDECATUR

In-a-Snap Apple Dumplings2 8-count cans crescent rolls 2 large Granny Smith or Gala apples 1 stick butter (melted) 3 tablespoons apple pie spice 12-ounce can regular Mountain Dew1/4 cup firm packed brown sugar

Rise and core apple. I use a corer and slicer.Take crescent roll and wrap one crescent rollaround one apple slice at a time. Continueuntil you have used up all the crescent rolls.Then place them in a baking dish with thecrescent tip edges down to help seal. You canspace them about 1 inch apart. Mix meltedbutter, apple pie spice and brown sugartogether and pour over the top of the applecressant wedges. Pour the whole can ofMountain Dew over the top of apple crescentwedges. Bake at 400 for 20 to 30 minutes oruntil golden.

CORRIE RALLSANNA

Zucchini Casserole1 medium zucchini 5 potatoes 1 can diced tomatoes 1 pound hamburger 1 medium onion 2 eggs 2 cups shredded cheese 2 cups tomato juice Salt and pepper to taste 2 teaspoon garlic powder

Peel potatoes. Peel zucchini. Slice both intothin slices. Cover with water and set aside.Brown hamburger and onion in frying pan.Drain and set aside. In a casserole dish add 1cup shredded cheese, tomato juice, dicedtomatoes, eggs,salt, pepper and garlicpowder. Drain potatoes and zucchini, add tocasserole dish. Add hamburger/onion tocasserole dish. Mix well and top withremaining cheese. Bake at 375 degrees for 40to 50 minutes (or until potatoes are forktender).

CORRIE RALLSANNA

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Apple Salad6-ounces French vanilla yogurtCinnamon to taste1 can chunk pineapple, very well

drained.1 cup raisins (either white or black)1 cup grapes, cut up (either red or

white)2 stalks celery, diced1 cup walnuts1 or 2 large apples, unpeeled and diced

Mix all ingredients well and serve.MARILYN WHITE

METROPOLIScategory

White


The ssiiddeeddiisshheesscategoryThanksgiving dinner wouldn’t tastethe same without this great recipe

Tasty Reuben Soup4 cans 14 1/2-ounce chicken broth4 cups shredded cabbage2 cups uncooked medium egg noodles1 pound fully cooked Kielbasa halved and

cut into 1-inch pieces1/2 cup cooked onion1 teaspoon caraway seeds1/4 teaspoon garlic powder1 cup shredded swiss cheese

In a large skillet, combine first 7ingredients. Bring to boil. Reduce heat andsimmmer for 15 minutes. Sprinkle withcheese.


Easy Fettucine Alfredo8 ounces cream cheese, cubed1 cup grated Parmesan cheese1/2 cup butter1/2 cup milk8 ounces fettucine, cooked and drained

Stir cream cheese, Parmesan cheese,

butter and milk in large saucepan on low heatuntil smooth. Add fettuccine. Toss lightly,serve with Parmesan cheese.


Cranberry Relish15-ounce can whole-berry cranberry

sauce 11-ounce can mandarin oranges, drained 1/4 cup red onion, finely chopped 1 teaspoon sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger Dash ground cloves Dash nutmeg

Combine all ingredients thoroughly. Chillovernight in order for the spices to blend withthe fruits.

ANDREA COSTILOWCHESTER

Pennsylvania Dutch Cabbage1 pound of bacon cut into 1-inch pieces 1 medium head of shredded green

cabbage 1 small or medium chopped onion 1 cup of brown sugar 3/4 cup apple cider vinegar salt, pepper and garlic powder to taste

In a heavy duty dutch oven or stock pot,cook bacon pieces until crisp. Remove baconfrom pot and set aside reserving the bacondrippings. On medium heat setting, addonion and cabbage to bacon drippings,stirring to coat. Add salt, pepper and garlic totaste. Mix brown sugar and vinegar togetherand add to cabbage. Cover and simmer onmedium heat for about 20 minutes or untilcabbage begins to cook down. Stir in baconpieces and simmer on low for 10 to 15 moreminutes. This can be kept warm on the backburner until ready to serve. Serves 5 to 7.


Spaghetti Corn Casserole1 can whole kernel corn, do not drain 1 can creamed corn 1 cup broken spaghetti 1 cup cheddar cheese shredded 1 small onion, chopped 1 stick of butter, cut up dash of garlic powder

Mix all together. Bake at 350 degrees for30 minutes covered. Uncover and bake 30minutes more. Let stand 15 minutes.


Fresh Cranberry Relish1 bag whole cranberries 1 cup chopped walnuts 1 whole orange Sugar to sweeten

Grind cranberries, walnuts, and the wholeorange together in a food processor. Addsugar and sweeten to taste.

JERENE DUNNALTO PASS

Corrie was raised by her great-grandmotherand her grandmother, which accounts for herold-school approach to cooking. “I still can withlocal vegetables and fruits and enter contests inthe local fairs. A lot of my older women friendswonder how I know these things, but I came by ithonestly,” she said.

She says began cooking when she pulled a chairup to the stove so she could see what is going on.Corrie is passing those skills on to the nextgeneration — her 12-year-old daughter, Kaleigh,whom she brought with her to the cookoff.

Corrie relates that her daughter can’t wait tobe 18 so she can enter a recipe too. “We arefreestyle cooks in my family, which makesentering contests a bit difficult. It’s hard to tellsomeone else what the measurement for a pinchis,” she said.

Corrie is an licensed practical nurse consultantwho is also attending school to become aregistered nurse.

Nanny's ThanksgivingDressing

Take bread and pinch it up into quarter sizepieces. Let dry out over night turning over in abowl halve way through the night to dry all thesides. Dice onion and celery into a skillet. Add 1stick butter. Cook until wilted or onion becomesclear. Place in a bowl and set aside to cool. Takechicken broth and pour over dried bread. Addchicken broth. Mix with hands. Add onion andcelery. Add Sage, salt and pepper. Then and eggsslowly. Mix with your hands. If it looks to wet addanother egg. if it looks to dry add alittle morechicken broth. Grease a large baking dish. I use a2in deep one. Pat the dressing down. Bake at 350degrees for 40 to 50 minutes or until goldenbrown and is solid. I always called this CakeDressing because my Nanny always cooked ituntil it was firm and you could cut and serve itlike a slice of cake.

CORRIE RALLSANNA

2 loaves bread 1 large onion 5 to 6 stalks celery1 large can chicken

broth

2 tablespoons sage 4 to 6 eggs 2 sticks butter Salt and pepper

Ralls


Chicken Curry1/4 cup extra virgin olive oil2 large onions, peeled and cut into small

pieces1 whole head of fresh garlic, chopped3 heaping tablespoons of Hot Madras

curry powder1 tablespoon coriander seeds1 tablespoon powdered cumin1/2 tablespoon turmeric2 bay leaves2 cinnamon sticks or chunks of bark1/2 tablespoon of paprika fresh ginger

root, peeled and grated (or 1 tablespoon dried ginger)

1 tablespoon sugarSparingly sprinkle sea salt4 chicken breasts, cut into small pieces1 teaspoon lemon juice1 can tomato paste

(may substitute tomato catsup)2 diced tomatoes2 green chilis, chopped finely2 red chilis, chopped finely2 cups plain yogurt1 1/2 cup coconut milk

(may substitute whole milk)1/2 cup coriander leaves

Heat olive oil in a deep frying pan. Addchopped onion and cumin and cook untilonions are translucent. Add all spices, garlic,sugar, salt, and tomato ingredients. Add thechicken pieces to mixture and squeeze the

lemon juice onto them. As the meat heats,keep moving the chicken pieces for at leastfive minutes until they are liberally coatedand beginning to cook. Let the chopped chilisrain over the chicken, and then add theyogurt. Stir and keep the mixture moving foranother two minutes, and then pour in themilk. Bring to boil, stirring often for fiveminutes. Simmer for one hour on mediumlow heat. Remove from heat and take out bayleaves and cinnamon bark or sticks. Garnishwith coriander leaves.

This very easy Chicken Curry recipe willfeed eight people. A beautiful way to serve itis in the middle of a huge platter surroundedby light and fluffy basmati rice with realedible flowers at the four cardinal points.

LYNN MCCREERYOZARK

Tortellini Soup1 large can chicken broth5 cans minestrone soup28-ounce can crushed tomatoes1 package cheese tortellini1 package meat tortellini2 pounds Italian sausage

Boil chicken broth and tortellini togetheruntil tortellini are done (do not drain). Brownsausage and rinse with water to get greaseout. Add all ingredients together and heat.

KIM PLATTDECATUR

Taco Soup2 pounds hambuger1 large onion1 can corn1 can black beans2 can diced tomatoes1 can chili beans1 can sliced black olives1 can red beans1 can kidney beans1 can greatnorthern bean1 cup cooked white rice2 package taco seasoning1 can tomato juice1 small green pepperPackage shredded cheese Frito chips (optional)

Brown hamburger, diced onion, and dicedgreen peppers In a strainer open, drain, eachcan of the following: corn, beans, olives;Rinse. Add to a large slow cooker. Drainhamburger, onion and peppers and add toslow cooker. Add cooked white rice. Opentomatoes and add to slow cooker. Pourtomato juice over mix and add tacoseasoning. Stir all together. You can let setovernight in the fridge or turn on and cook onlow for 4 hours. You can add Frito chips andtop with shredded cheese when you serve. Ifyou like a little spice you can add a few hotpeppers to the mix.

CORRIE RALLSANNA

Cianelderi, Austrian Boiled Dumplings5 eggs1/2 pound medium hard salami,

about 1 1/2 cups chopped1/2 slice raw ham,

about 2/3 cups chopped1/2 cup snipped parsley4 slices day-old bread2 1/2 cups unsifted flourSalt to taste

Break eggs into mixing bowl, beat slightly.Chop salami and ham. Remove excess fat onham. Chopped ham is added to beaten eggsalong with salami and bread cut into cubes.Mixture is stirred to blend ingredients.Enough flour is added to make doughsufficiently stiff to hold together. Parsley,snipped with scissors, is added to dough atthis time. Dough is dropped into hot, boilingchicken broth and cooked with cover on pan.Use spoon to drop. Cook dumpling in broth 15to 20 minutes after rising to top. Dumplingsare served in large deep platter along withbowls of broth. Dumplings may be spoonedinto the broth or may be eaten separately.Grated cheese is sprinkled over the broth.The chicken broth is strained before puttingin dumplings.


Tortellini Soup

In a 6-quart pot, crumble and brown the ground chuck/chicken.Chop and add the onion to the meat. When meat is cooked, drainthe grease from the meat/onion. Leaving the meat in the pot, addthe 3 cans of broth and the 2 cans of tomatoes. Add one cup ofwater to the pot. Add 1/4 teaspoons of black pepper. Set tomedium heat, and let the broth simmer for 20 minutes. To thesimmering broth add the package of frozen tortellini two to threeat a time. Stir the contents after all tortellini have been added.Simmer for 8 minutes. Stir once or twice during the cooking.After 8 minutes of cooking, turn off the heat. Let the soup set forabout 10 minutes.

Ladle meat, tortellini and broth into soup bowls or crocks.Sprinkle Parmesan cheese over the soup. Makes 8 to 10 servings

CAROLYN AINSLIEMARION

2 pounds lean ground chuck(or three chopped bonelesschicken breasts ifpreferred)

1 medium onionGround black pepper1 package frozen meat

tortellini (cheese if you prefer)

3 cans chicken broth1 can diced tomatoes1 can diced tomatoes with

Italian seasoningParmesan cheese

Carolyn’s yummy soup wascreated four years ago inresponse to an “empty nest”Christmas. With most familyoff doing other things,Carolyn just didn’t feel likemaking a huge dinner, so shereached back to her Italianroots and came up with thishearty, satisfying concoction.

Carolyn describes herself asself-taught in the culinaryarts.

“They say that necessity isthe mother of invention and

with my motherworking, I surehad to invent. Iwas responsiblefor makingdinner everyday,” she said.

As a fourth-time entrant anda first-time finalist, Carloynis excited to be chosen as ourwinner in both theethnic/international category and as our overallwinner.

eetthhnniiccTortellini Soup wins

In thecategory

Ainslie


Polish (Kapusniak) Sauerkraut Soup

Bring ribs to boil in water. Reduce heat and skim off fat until no more forms. Rinsesauerkraut in cold water; drain and chop. Add sauerkraut to pot with carrot, celery, onion, bayleaf and salt. Bring to a boil and simmer one hour. In skillet, brown onion and bacon. Add flourand simmer until brown, stirring constantly. Add one cup soup to flour mixture and stir untilsmooth. Return to soup and simmer several minutes. Serve with boiled potatoes. Yield 6servings.

PHYLLIS MAJEWSKIDU QUOIN

Taco Soup1 pound ground hamburger or turkey, browned and drained1 large onion, chopped1 can pinto beans1 can chili beans1 can corn, with juice2 cans stewed tomatoes (Mexican-style)1 package taco seasoning mix

Mix all together. Simmer for 1 to 1 1/2 hours. Serve with tortilla chips.Can be used as a weight watchers soup!


8 ounces pork ribs7 cups water1 pound sauerkraut1 carrot, chopped1 rib celery, chopped1 onion, chopped

1 bay leaf1 tablespoon salt4 slices bacon, diced1 small onion, chopped1 tablespoon flour

2800 East Outer Drive • Marion • 618-993-2202OPEN: Mon-Fri. 10 am-6 pm

Sat 10 am-5 pm • Sun. 1 pm-5 pmwww.distinctiveinteriors.info

Holiday Gift Cards Available • Free Gift Wrapping

Swarovski Crystal, Christopher Radko OrnamentsCamille Beckman Creams & Lotions

Lady Primrose Bath & Beauty Products and aHost of Other Gift Items

Visit Our Gift Department

www.kentuckyoaksmall.com

www.distinctiveinteriors.info


16x28 LodgeCabin

$8,799 RTO $432.82/mo.

16x32 LogLodge CabinIncludes 6’ Covered Porch

$12,750 RTO $470.38/mo.**Based on 4 yr. term

14x24 Barn Cabin

$6,235 RTO $306.70/mo.

16x32 BarnGarage

$7,425 RTO $365.23/mo.

16x24 UtilityGarage

$6,059 RTO $298.04/mo.

14x32 UtilityGarage

$6,675 RTO $328.34/mo.

12x20 BarnGarage

$4,099* RTO $201.63/mo.*Vinyl Siding Additional

10x16 Lofted

w/Metal Roof

$3,029 RTO $148.99/mo.

8x12 Shortwall

$1,569 RTO $77.18/mo.

Perfect

for

Storage

Perfect

for

Storage

• Amish Crafted Furniture - Energy, IL • (618) 942-2910• Benton Carpet Outlet - Benton, IL • (618) 438-2005• Bo’s Sales Center - Centralia, IL • (618) 780-5703• Burkdell Mulch - Carbondale, IL • (618) 549-2211• Country Mall - Worden, IL • (618) 633-2702• Cowell’s Nursery - Red Bud, IL • (618) 282-8225

• Downtown Auto Sales - Harrisburg, IL • (618) 252-7717• East Side Furniture - Salem, IL • (618) 548-2420• Macks Auto Sales - Marion, IL • (618) 993-1818• Quality Times - Mt. Vernon, IL • (618) 244-0399• Showcase Furnishings - Mt. Vernon, IL • (618) 244-3333• T N T Enterprises • Greenville, IL • (618) 664-4868

1-800-786-711119867 Ketteman Lane • Ewing, IL 62836

(618) 927-0533 • email: [email protected]. 7:30 am-5:00 pm • Sat. Appointments

SEE MODELS ON DISPLAY AT THESE FINE DEALERS IN A TOWN NEAR YOU!

*4 Year Term. Colors May Vary

10x16Shortwall

$2,209 RTO $108.66/mo.

12x16 Utility

$3,050 RTO $150.03/mo.

PumpkinChocolate ChipCookies

Recipe for aQuality Building

1 c. mashed pumpkin1 c. gran sugar1/2 c. vegetable oil1 egg2 c. flour2 tsp. baking powder

1 tsp. cinnamon1/2 tsp. salt1 tsp. soda in 1 tsp. milk1 c. chocolate chips1/2 c. nuts

1 tsp. vanillaCombine pumpkin, sugar, oil & eggs. Add dry ingredients.Add baking soda, nuts, chocolate chips & vanilla.Drop on greased cookie sheet. Bake at3500 for 10 minutes.

Start with the finest ingredients:• Quality lumber - designed to last• Sherwin Williams paint ~ custom mixed to match• Metal roofs tailored to compliment y our buildingMix well:• Using the finest Mennonite and Amish crafterswith workmanship that is unsurpassed.• Mix in colors that will compliment y our home• Add the best quality materials

Enjoy for years!

Your K&K Crafters

From Mrs. K&K’s Kitchen


Cookie Buns1/4 c. sugar1c. margarineAdd: 1 tsp. salt

1 tsp. lemonrind or vanilla

1 tblsp. yeast

Add last: 2 eggs, beaten1 c. scalded milk4 c. flour

Roll dough flat 1/4 inch & fill with 1/2 c. brown sugar &1 tblsp. cinnamon. Roll & slice - place on cookie sheet &press with palm of hand. Bake at 3500 for 10 minutes.Ice with thin icing while warm. Very delicious!(Hint: They get softer if kneaded. Might need more flour)



Documents

Holiday Cookbook