Oct. 20, 2020 Creative COOKBOOK...newspaper, will feature submitted recipes for Entrees and Desserts. The 2020 Creative Cookbook features approximately 350 reader-submitted recipes

CreativeCOOKBOOK

Section 1

Oct. 20, 2020

a special section of The Derrick. / The News-Herald

featuring reader-submitted recipes forAPPETIZERS & MISC.BREADSSOUPS & SALADSandVEGETABLES

Cathi Morrell of Rocky Grove won first prize in the newspaper’s annual Creative Cookbook contest. Her Dinner in a Pumpkin recipe caught the eye of the judges because of its clever use of a pumpkin to hold beef stew.

Taste testers agreed, and Morrell took home gift cards worth $500 to spend at Sander’s Market in Franklin.

Earning the second prize — a $200 gas card to use at Country Fair — was Julia Sporer of Franklin, who submitted a recipe for her Pumpkin Baklava Creme Pies.

Rounding out the top three prizes was Clarion Area High School student Angel Dunkle, who submitted a recipe for Lemon Chicken Soup & Salad. Dunkle, who participates in the culinary arts program at the Clarion County Career Center, earned a $100 gift certificate for the Allegheny Grille restaurant in Foxburg.

The top three prize-winning recipes are featured here at the begin-ning of the 2020 edition of the Creative Cookbook.

Section 1 of the cookbook will feature all of the recipes that were submitted by readers for Appetizers & Misc., Breads, Soups & Salads, and Vegetables.

Section 2 of the cookbook, which will be published with Wednesday’s newspaper, will feature submitted recipes for Entrees and Desserts.

The 2020 Creative Cookbook features approximately 350 reader-submitted recipes in the six categories.

Each category in the cookbook begins with the Honorable Mention winner. Then the rest of the recipes in that category follow in alpha-betical order.

Readers should watch for this graphic:

which marks those recipes that were chosen as finalists in the competi-tion. The people who submitted these recipes were asked to prepare their dish and bring it to the newspaper office for a taste test. Each of them earned a $10 cash prize for being selected as finalists.

2 – THE DERRICK. / The News-Herald: Tuesday, Oct. 20, 2020

Dinner in a Pumpkin wins first prize

Our thanks to the judgesThe Derrick and The News-Herald would like to thank the judgeswho selected the finalists of the 2020 Creative Cookbook contest.

They include:

Sandy King of Oil City and Ryan McMahon of Oil City

Newspaper staffers Mark Oliver, Tricia Baker, Tammy Coburn and Frank Baldwin selected winners from the dishes that were prepared

for the taste test held Oct. 14 at the newspaper office.

Editor’s Note: Sandy King, who served as a judge, also submitted many recipes for inclusion in the Creative Cookbook.

None of her recipes were eligible for judging or prizes.

First Prize Winner

DINNER IN A PUMPKIN1 medium pumpkin (soccer ball size)1 pound ground beef8 oz. fresh mushrooms, chopped1 small onion, chopped2 large potatoes, diced3 large carrots, diced2 ribs celery, chopped16-oz. bag frozen green beans, cooked according to package directions8-oz. can sliced water chestnuts13-oz. can coconut cream, unsweetened2 Tbsp. coconut aminos (may substitute soy sauce)Few sprigs of fresh thyme (1 tsp. dried thyme)1 tsp. salt1 tsp. pepper

Move oven racks so pumpkin will be centered in the oven (probably lowest position). Preheat oven to 375 degrees. Line baking sheet with foil. Thoroughly wash outside of pumpkin. Cut off top of pumpkin. Clean out the pulp and seeds. You will not be using the top of the pumpkin. In a large skillet, sauté ground beef, onion and mushrooms until the onions are trans-lucent and the beef is no longer pink. Remove to a large bowl, leaving the grease in the pan. While the beef is cooking, in the large bowl you plan to mix everything in, add green beans, water chestnuts, coconut cream, coconut aminos, thyme, salt and pepper. In the same pan, sauté carrots, potatoes and cel-ery until the potatoes start to brown. Add to large bowl. Mix everything together in the large bowl. Empty the contents from the bowl into the cleaned-out pumpkin. Bake for 90 minutes to 2 hours. After 90 minutes, check the pumpkin for doneness. The outside of the pumpkin will turn dark orange and should press in easily when pressed (don’t poke, it will leak). If not done, bake for an additional 20 to 30 minutes. Serve right out of the pumpkin. Be sure to scoop out chunks of pumpkin into the stew as you serve. That is the best part!

Cathi MorrellRocky Grove

THE DERRICK. / The News-Herald: Tuesday, Oct. 20, 2020 – 3

Second Prize Winner

PUMPKIN BAKLAVA CRÈME PIESFor the cookie component of the crème pies:2½ cups flour1 Tbsp. cornstarch1½ tsp. baking powder1 tsp. baking soda½ tsp. salt4 Tbsp. butter, softened3 Tbsp. shortening¾ cup white sugar½ cup light brown sugar2 eggs1 cup pureed pumpkin2 tsp. pure vanilla extract1 Tbsp. honey1 Tbsp. pure maple syrup1 Tbsp. water1 tsp. ground cinnamon1 tsp. pumpkin pie spice½ cup finely chopped pecans

Syrup:1 cup white sugar¾ cup water¼ cup honey¼ cup pure maple syrup1 tsp. ground cinnamon¼ tsp. pumpkin pie spice1 tsp. pure vanilla extract

Phyllo Dough/Pecan Crumb Topping:10 full sheets phyllo dough (thawed overnight in the refrigerator and brought to room temperature for 30 minutes)2/3 cup finely crushed pecans2 Tbsp. butter, melted

Crème Filling:12 oz. marshmallow crème/fluff½ cup shortening1 tsp. pure vanilla extract1/3 cup previously prepared syrup, cooled2 cups powdered sugar

Prepare the syrup by mixing all syrup ingredients in a small/medium sized saucepan and heating over medium heat. Bring syrup to a slow rolling boil and reduce the heat and simmer uncovered for about 20 minutes, stirring often and being careful not to burn. Syrup should be slightly thick-

ened. Set aside and let cool. Set aside 1/3 cup of syrup for crème filling.While the syrup cools, prepare the cookies. Preheat oven to 350 degrees. Line baking sheet with parchment paper or lightly grease. Whisk the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together and set aside. In a large bowl, cream the butter and short-ening together using an electric mixer. Add both sugars, and mix until fluffy. Add the eggs and vanilla and mix well. Add the pumpkin, maple syrup, and honey and mix well. Slowly add in the dry ingredients and mix well. Mix in the water. Add the pecans and mix well. Drop the batter in 2 tablespoon amounts, leaving 2 inches apart from each cookie. Bake for 10-13 minutes or until springy to the touch. Continue until all the batter is used. While making the cookies, also prepare the phyllo dough and pecan crumb topping. Place 2/3 cup finely crushed pecans in a medium sized bowl. On a different baking sheet, place down sin-gle phyllo dough sheet, making sure sheets are not overlapping. Only one or two sheets will fit on a baking tray at a time. Lightly brush melted butter on each phyllo dough sheet. Bake at 350 degrees for 6-8 minutes, until light golden brown, being careful not to burn. Discard any burnt sheets. Place toasted phyllo dough sheets in bowl with the crushed pecans and crush toasted phyllo dough into fine flakes/crumbs. Mix well to ensure pecans and crushed phyllo dough are uniformly mixed.Dip the top of each cooled cookie into the syrup that was prepared earlier. Immediately after dip-ping, press the syrup covered top into the phyllo and pecan crumb mixture. Continue until all cookies are dipped and covered. While cookies dry, prepare the crème filling. In a large bowl, combine the marshmallow crème/fluff and short-ening to make the crème filling. Mix well with an electric mixer. Mix in the vanilla extract and the 1/3 cup of reserved syrup. Add in the powdered sugar and mix well until crème filling is fluffy and smooth.Slice each cookie in half horizontally. Fill each cookie with 1 tablespoon of crème filling. Continue until all crème pies are filled. Crème pies may be refrigerated if desired but do not require refrigeration. Makes 3 dozen.

Julia SporerFranklin

Third Prize Winner

LEMON CHICKEN SOUP & SALAD4 Tbsp. extra virgin olive oil5 scallions, chopped (separate white and green parts)4 cups low-sodium chicken broth½ cup white rice1 bunch baby turnips (about 4 oz.), quartered lengthwiseKosher saltFreshly ground pepper2 large eggs4 Tbsp. fresh lemon juice2 cups shredded rotisserie chicken, skin removed

Heat 1 Tbsp. olive oil in a large pot over medium-heat heat. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Add chicken broth, 3 cups water, the rice, carrots, tur-nips, ¼ tsp. salt and ¼ tsp. pep-per. Bring to a boil, then reduce heat to medium-low and simmer until the rice and vegetables are tender, 12-15 minutes. Whisk the eggs and 3 Tbsp. lemon juice in a medium bowl. Slowly ladle about 1½ cups of the hot broth into the egg mixture, whisking constantly. Add the shredded chicken to the pot, then whisk in the egg-broth mix-ture. Return the soup to a gentle simmer, then remove from the heat. Stir in the scallion greens and parsley and season with salt and pepper. Put salad greens in a large bowl and toss with the remaining 3 Tbsp. olive oil and 1 Tbsp. lemon juice. Season with salt and pepper. Serve with the soup.

Angel DunkleClarion Area High School

ANTIPASTO PLATTER1 bunch asparagus, trimmed100 grams prosciutto, halved lengthwiseOlive oil cooking spray100 grams kalamata olives100 grams artichoke hearts100 grams chargrilled eggplant100 grams chargrilled capsicumCrackers

Wrap asparagus in prosciutto. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook asparagus, turning, for 4-6 minutes or until tender. Arrange asparagus, olives, arti-chokes, eggplant, capsicum and crackers on a platter. Serve with Pesto Dip and White Bean Dip.

Pesto Dip:125 grams cream cheese, softened½ cup basil pesto2 Tbsp. lemon juice1 Tbsp. cold water

Process cheese, pesto, lemon juice and 1 Tbsp. cold water until almost smooth. Transfer to a serv-ing bowl.

White Bean Dip:400 grams cannellini beans, drained and rinsed1 garlic clove, crushed2 Tbsp. lemon juice2 Tbsp. olive oil

Process beans, lemon juice, garlic and 1½ Tbsp. of the olive oil until almost smooth. Transfer to a serv-ing bowl and drizzle with remain-ing olive oil.Angel DunkleClarion Area High School

BACON AND CHEDDAR PUFF PASTRY CRISPS17.3-oz. pkg. Pepperidge Farm puff pastry sheets, thawed1 cup finely shredded cheddar cheese1 pound bacon, cooked and crumbled½ cup prepared Ranch dressing2 Tbsp. fresh chives, chopped

Preheat oven to 400 degrees. Unfold 1 pastry sheet on a lightly floured surface. Roll pastry sheet into a 12x12-inch square. Cut into 36 2-inch squares. Prick pastry squares with a fork. Repeat with remaining pastry sheet, making 72 squares in all. Place squares onto baking sheet. Bake for 8 minutes or until golden brown. Using the back of a spoon, press down cen-ters of the hot pastries to make an indentation. Mix crumbled bacon with shredded cheese. Spoon ½ tsp. of the bacon-cheese mixture onto each pastry square. Bake 5 minutes or until cheese is melted. Remove pastries from baking sheets and let cool on wire racks for 10 minutes. Top with Ranch dressing and chopped chives.Sandy KingOil City

BACON-WRAPPED BELL PEPPER RINGS1 tsp. paprika½ tsp. ground coriander¼ tsp. ground cumin1/8 tsp. garlic powder3 bell peppers, cut into ½-inch- thick rings1 pound baconRanch dressing, for serving

Preheat oven to 400 degrees and line a rimmed baking sheet with a wire rack. In a small bowl, com-bine paprika, coriander, cumin and garlic powder; set aside. Wrap each pepper ring with bacon, then sprinkle with spice mixture. Arrange on prepared baking sheet. Bake until bacon is crispy and peppers are tender, about 25 min-utes. Let cool slightly and serve with Ranch dressing.Sandra KerchnerFranklin


CALZONE PINWHEELS½ cup shredded part-skim mozzarella cheese½ cup part-skim ricotta cheese½ cup diced pepperoni¼ cup grated parmesan cheese¼ cup chopped fresh mushrooms¼ cup finely chopped green pepper2 Tbsp. finely chopped onion1 tsp. Italian seasoning¼ tsp. salt

8-oz. pkg. refrigerated crescent rolls14-oz. jar pizza sauce, warmed

Preheat oven to 375 degrees. In a small bowl, mix the first 9 ingredients. Unroll crescent dough and separate into 4 rectangles; press perforations to seal. Spread rectangles with cheese mixture to within ¼ inch of edges. Roll up jellyroll-style, starting with a short side; pinch seam to seal. Using a serrated knife, cut each roll into 4 slices; place on a greased (I use Pam) baking sheet, cut side down. Bake until golden brown, 12-15 min-utes. Serve with pizza sauce.

Holly MillerOil City

Editor’s Note:The recipes featured in the Creative Cookbook are published as they were

submitted to the newspaper.

Readers are advised to pay close attention to all recipes to ensure canning and other food preparation efforts are

adequate and safe.

Appetizers & Misc.


BACON-WRAPPED CHICKEN LIVERS1 to 1¼-pound tub chicken livers1 pound bacon1 cup extra virgin olive oil1 Tbsp. salt and pepper1 tsp. garlic powder1 box toothpicks

Preheat oven to 350 degrees. Heat skillet over medium flame with olive oil. Set out seasoned cookie sheet. Clean livers and sprinkle with olive oil. Season with salt and pepper and garlic powder. Cut bacon strips in half and roll strips over chicken livers, using toothpicks to hold bacon in place. Sauté bacon-wrapped livers in skillet over medium heat until they turn light brown. Arrange livers on cookie sheet 2 inches from each other. Finish cooking livers in the oven for 10-15 minutes. Arrange on serving tray, drizzle with olive oil and sprinkle with parmesan cheese before serving.Shayna BobbertRedbank Valley High School

BAKED SPINACH LOAF2 8-oz. pkgs cream cheese, softened1 cup mayonnaise1 pkg. frozen spinach, thawed and squeezed dry4 oz. shredded cheddar cheese8 oz. water chestnuts, drained and chopped5 strips of bacon, cooked and crumbled1 green onion, chopped (including green tops)¼ tsp. minced garlic½ tsp. salt1/8 tsp. pepper1 large round loaf of sourdough bread

In mixing bowl, combine cream cheese and mayonnaise. Stir in spinach, cheese, water chestnuts, bacon, onion and seasonings. Cut a slice off top of bread, set aside; carefully hollow out loaf and reserve bread; cube it. Fill the loaf/bowl with spinach mixture.

Replace top of loaf, wrap in heavy duty foil, and place on baking sheet. Bake in preheated 375-de-gree oven for 1 to 1½ hours or until dip is heated through. Remove from oven and open care-fully to avoid steam. Serve with cubed bread or crackers.Holly MillerOil City

BAYOU SEAFOOD APPETIZERS¼ cup instant minced onion¼ cup water2 6-oz. cans crab meat OR 2 7-oz. cans tuna, drained and flaked2 large eggs, lightly beaten½ cup dry bread crumbs2 Tbsp. dried parsley flakes1½ tsp. dried mustard¼ tsp. black pepperPinch ground red pepperVegetable oil for fryingCucumber slices, for garnish (optional)

Mix onion and water in a medium bowl; let stand for 10 minutes to rehydrate. Add crab meat, eggs, bread crumbs, parsley, mustard, and the black and red peppers to the onion. Mix well. Shape into 1-inch balls. Makes 4 dozen balls. Heat 2 inches of oil in a Dutch oven to 375 degrees. Fry a few balls at a time until golden, about 1 minute. Remove with a slotted spoon; drain on paper towels. Serve at once or place them in a single layer in a shallow baking pan covered with foil in a 250-de-gree oven to keep warm for up to 30 minutes. Garnish with cucum-ber slices, if you wish. Makes 12-16 servings.Sandy KingOil City

BEER PRETZEL DIP4 8-oz. pkgs. cream cheese2/3 cup beer2 envelopes dry Ranch dressing mix4 cups cheddar cheese

Beat the first 2 ingredients togeth-er, then add dressing mix and cheese. Serve with pretzels or crackers.Joyce BrosnahanEmlenton

BROCCOLI CHEESE DIP8 oz. cream cheese, softened½ cup sour cream1/3 cup mayonnaise¼ cup milk½ tsp. garlic powder½ tsp. onion powder¼ tsp. Creole or Cajun seasoning¼ tsp. crushed red pepper flakes

2½ cups finely chopped broccoli florets1 cup shredded mozzarella cheese1 cup shredded cheddar cheese10 Ritz crackers, coarsely crushed

Preheat oven to 375 degrees and lightly grease an 8-inch square baking dish. Combine cream cheese, sour cream, mayonnaise, garlic and onion powders, Creole or Cajun seasoning and red pep-per flakes in a large bowl and mix with a hand mixer until smooth. Stir in broccoli, mozzarella and cheddar cheese. Transfer mixture to prepared dish and sprinkle cracker crumbs over the top. Bake 25 minutes. Serve warm with Frito scoop chips.Sandra KerchnerFranklin

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Kitchen & Bath Cabinetry

BUFFALO CHICKEN DIP2 cans cooked chicken1 pkg. cream cheese½ cup hot sauce½ cup Ranch dressing

Mix cream cheese to soften. Add hot sauce, Ranch dressing and cooked chicken. Mix well and bake to get hot. Serve with tortilla chips.Breanne DeLoeNorth Clarion High School

BUFFALO CHICKEN DIP8 oz. cream cheese1 cup Ranch dressing13 oz. canned chicken breast8 oz. cheddar cheese, grated½ cup hot sauce

Melt cream cheese with chicken and hot sauce in a saucepan over low heat. After melted, mix in Ranch dressing. Spread in dish and add cheddar cheese. Bake at 350 degrees for 30 minutes.Jordon WeyandtClarion County Career Center

CANNED CINNAMON PICKLES15 large cucumbers2 cups lime8½ quarts of water1 cup vinegar1 tsp. alum½ oz. red food coloring2 cups vinegar10 cups sugar2 cups water12 oz. bag of cinnamon candy5 cinnamon sticks

Peel cucumbers and cut into long wedges. Remove seeds. In a large stock pan, add 8½ quarts of water and 2 cups of lime. Stir until well mixed. Add cucumber wedges. Use plate to cover and keep under the water. Let stand for 24 hours, stirring occasionally. The lime tends to settle at the bottom. Drain and rinse until clear. Cover with cold water and let set for 3 hours. Drain. In another stock pot, add 1

cup vinegar, 1 tsp. alum and ½ oz. red food coloring. Cover wedges with this mixture, adding enough water to cover. Heat and simmer for 2 hours, stirring occasionally so nothing scorches at the bottom of the pan. Drain. In another stock pot, add 2 cups of vinegar, 10 cups of sugar, 2 cups water, cinna-mon candies and cinnamon sticks. Mix and bring to a boil. Pour over wedges; cover and let stand over-night. In the morning, drain syrup into another pan and reheat it to a boil. Pack wedges into prepared jars and pour hot syrup mixture over the wedges. Put jars in a hot water bath for 10 minutes after coming to a boil.Jeanne S. WhitlingOil City

CHEESY CRAB SQUARES1 8-oz. tubes refrigerated crescent rolls½ cup Miracle Whip2 tsp. lemon juice1/8 tsp. pepper2 cups shredded sharp cheddar cheese6 oz. imitation crab meat, chopped1/3 cup green onion slices1 Tbsp. chopped parsley

Unroll dough and shape into 4 rectangles. Place in a 15x10x1-inch jellyroll pan. Press onto bot-tom and halfway up the sides of the pan to form crust. Seal perfo-rations. Bake at 350 degrees for 10 minutes. Combine salad dress-ing, juice and pepper; mix well. Add cheese, crab meat, onions and parsley. Mix lightly. Spread over crust. Continue baking for 12-15 minutes or until cheese is melted. Let stand 5 minutes, then cut into squares. Makes 2 dozen appetizers.Sandy KingOil City

CHICKEN NACHOS½ cup picante sauce1 can cheddar cheese soup2 4.5-oz. cans Swanson Premium white chunk chicken breast, drained10-oz. bag tortilla chipsChopped tomatoSliced green onionsSliced pitted ripe olives

Heat picante sauce, soup and chicken in a 1-quart saucepan over medium heat until mixture is hot and bubbly, stirring often. Place chips on platter. Spoon chicken mixture over chips. Top with tomato, onions and olives. Makes 6 servings.Sandy KingOil City

CHOCOLATE COVERED CHERRIES½ cup oleo½ cup condensed milk1 pound confectioners’ sugar1 tsp. vanilla10-oz. jar maraschino cherries with stems, well drained12 oz. to a pound chocolate coating

Melt oleo. Add milk and sugar and mix well. Cool until easy to han-dle. Make small balls, then flatten them and wrap around a cherry completely. Place on waxed paper and refrigerate about a ½ hour. Melt chocolate (do not over-heat). Let cool about 5 minutes. Dip the cooled cherries in chocolate and place on waxed paper. When completely hardened, put into a container and keep refrigerated. Bring out about 10 minutes before serving.Sue CareyTitusville

CORN SALAD (RELISH)2-3 dozen ears of corn, cooked and cut off the cob3 sweet red peppers3 sweet green peppers12 onions6 large cucumbers2 bunches celery1 large or 2 small cabbages5 cups sugar½ cup salt¼ cup dry mustard2 Tbsp. turmericVinegar

Chop vegetables and combine all ingredients. Cover with vinegar. Cook 45 minutes after it comes to a boil. Can and seal in hot jars with heated lids.Beverly SeekerEmlenton

CRACKED DIP2 11-oz. cans Green Giant Mexicorn, drained1 cup real mayonnaise1 cup real sour creamTops of 3 bunches of green onions, sliced4.5-oz. can green chiles, diced1/3 cup jalapenos (the jar kind), chopped8-oz. pkg. shredded Mexican blend cheeseTortilla chips

If you can’t find Green Giant Mexicorn, you can also use Del Monte Fiesta Corn. Combine all of the dip ingredients together and place in the refrigerator. I suggest making it 12 hours ahead or even the day before. The flavors just keep getting better and better. Serve with tortilla chips.Holly MillerOil City


Editor’s Note: The recipes featured in the Creative Cookbook are published as they were submitted to the newspaper.

Readers are advised to pay close attention to all recipes to ensure canning and other food preparation efforts are adequate and safe.


CREAMY BEEF DIP8 oz. cream cheese, softened8 oz. sour cream3 oz. dried beef, finely chopped2 Tbsp. green pepper, chopped finely2 Tbsp. onions, chopped finely½ tsp. garlic powderPepper to tasteAssorted crackers or snack rye bread

Combine the first 7 ingredients and place in a 1-quart baking dish. Bake, uncovered, in a preheated 375-degree oven for 30 minutes or until dip is hot and bubbly. Serve with crackers and rye bread. This recipe is easily doubled.Holly MillerOil City

DEVIL’S EGGS6 large eggs2 Tbsp. full-fat plain Greek yogurt1 tsp. prepared yellow mustard1 tsp. white vinegar½ tsp. Worcestershire sauce¼ tsp. white sugar¼ tsp. Everything Bagel seasoning, or to taste1 tsp. sliced scallion greens

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water and peel. Slice eggs in half lengthwise and set the whites aside. Place yolks in a mini blender or food proces-sor; pulse several times until finely chopped. Add yogurt, mustard, vinegar, Worcestershire sauce and sugar, and blend until smooth. Transfer yolk mixture to a pastry bag fitted with a large star tip and pipe filling into the egg whites (or use a spoon to do this). Sprinkle with Everything Bagel seasoning and garnish with sliced scallions. Chill in the refrigerator until ready to serve.Terri MooreClarion-Limestone High School

DILL DUNK2 cups sour cream2 cups mayonnaise2 tsp. dill weed2 tsp. parsley2 Tbsp. grated onion1 tsp. garlic powder

Mix all ingredients together. Refrigerate 8 hours or overnight. Serve with fresh vegetables of your choice.Janine SheatzPolk

DILL PICKLE DIP2 8-oz. pkgs. cream cheese, softened9 oz. dried beef, chopped16-oz. jar baby dill pickles, choppedCrackers, for serving

Using a mixer, beat cream cheese until smooth. Fold in pickles and dried beef. Chill until ready to eat. Serve on crackers.Sandra KerchnerFranklin

EASY PUDDING MILKSHAKES3 cups cold milk1 box (4 serving size) Jell-o instant pudding and pie filling (any flavor)1½ cups ice cream (any flavor)

Pour milk into a blender. Add pud-ding mix and ice cream; cover and beat on high speed for 30 seconds or until smooth. Pour into glasses. Serve immediately. The mixture will thicken as it stands. Thin with additional milk, if necessary. Makes 5 cups or 4-6 servings.Sandy KingOil City

FROSTY PUDDING MILKSHAKES2 cups cold milk1 box (4 serving size) Jell-o instant pudding and pie filling (any flavor)1 pint ice cream (any flavor)Club soda

Pour milk into a blender. Add pud-ding mix and ice cream. Cover and blend at high speed for 30 seconds. Scrape sides of contain-er. Blend 30 seconds longer. Pour into glasses. Top with club soda. Serve immediately. Makes 5 cups or 4-6 servings.Sandy KingOil City

FRUIT FLAVOR MILKSHAKES2 cups cold milk1 box (4 serving size) Jell-o (any flavor)1 pint vanilla ice cream

Pour milk into a blender. Add Jell-o and ice cream; cover. Blend on high speed for 30 seconds or until smooth. Pour into glasses. Makes 4 servings.Sandy KingOil City

GARDEN PIZZA BITES12-oz. can Pillsbury Golden Layers refrigerator flaky biscuits2 tsp. cornmeal8-oz. container refrigerated spinach dip½ cup shredded carrots½ cup finely chopped red bell pepper4 green onions, chopped

Heat oven to 400 degrees. Separate dough into 10 biscuits and separate each into 3 layers. Arrange biscuit rounds on 2 ungreased cookie sheets. Sprinkle rounds with cornmeal.

Bake 7-11 minutes or until golden brown, switching position of cookie sheets halfway through baking time. Remove from cookie sheets and place on wire rack to cool completely, about 10 minutes. Spread each baked biscuit round with 1½ tsp. of the spinach dip. Sprinkle each evenly with carrots, bell pepper and onions. Cover; refrigerate 1 hour or until serving time. Makes 30 servings.Sandy KingOil City

GLAZED PECANS2 Tbsp. butter2 Tbsp. packed dark brown sugar2 Tbsp. maple syrup OR real maple syrup2 cups pecan halves

Heat oven to 350 degrees. Line cookie sheet with cooking parch-ment paper. In a 12-inch skillet, melt butter over medium heat. Add brown sugar and syrup; mix well. Cook until bubbly, stirring con-stantly. Add pecans; cook for 2-3 minutes, stirring constantly, until nuts are coated. Spread mixture onto parchment-lined cookie sheet. Bake 6-8 minutes or until golden brown. Cool completely, about 20 minutes. Store in tightly covered container for up to 2 weeks. Makes 16 servings.Sandy KingOil City

GOBLIN GOOD GORP(Halloween)2 cups peanuts1 cup mini cream-filled sandwich cookies1 cup candy corn½ cup Goldfish crackers½ cup raisins

In a 1½- to 2-quart container with a cover, mix all ingredients togeth-er and cover tightly. Store at room temperature. Makes 10 servings.Sandy KingOil City

HAM BALLS1 pound ham, cubed1 pound ground pork1 cup milk1 cup Corn Flakes1 egg¼ cup brown sugar1 Tbsp. ground mustard½ tsp. saltGlaze:1 cup brown sugar¼ cup vinegar1 Tbsp. ground mustardPulse ham in food processor. Combine next 7 ingredients in pro-cessor until mixed well. Shape into 1-inch balls. Grease a 9x15-inch pan with sides. Place balls on pan, but not too close to each other. Cook glaze until sugar is dissolved. Spoon over ham balls; keep reserve. Bake at 350 degrees for 35-40 minutes, turning them ½-way through the bake time. Remove from oven. Toss with the rest of the glaze. The ham balls freeze well.Sue CareyTitusville

HISSY FIT DIP1 pound bulk pork sausage (mild)16 oz. sour cream8 oz. cream cheese, at room temperature8 oz. Velveeta cheese, cut into small cubes4 oz. Muenster cheese, grated2 Tbsp. minced fresh chives1 tsp. Worcestershire sauce1 tsp. onion powder½ tsp. dried ground sageTortilla chips or crackersPreheat oven to 350 degrees. Coat a 9x9-inch baking dish with non-stick cooking spray. In a skillet over medium heat, cook the sau-sage, crumbling it as it cooks, until browned and cooked through. Remove the sausage from the skil-let with a slotted spoon and place on a paper towel-lined plate.

Allow to cool for 5 minutes. Add the sausage and all remaining ingredients (except chips or crack-ers) to a medium bowl and stir until well blended. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Bake for 1 hour, or until bub-bly and golden brown. Serve warm with tortilla chips or crackers.Holly MillerOil City

HOMEMADE ALFREDO SAUCE½ cup butter8 oz. cream cheese1 cup Half & Half1/3 cup parmesan cheese1 tsp. garlic powder (optional)Pepper to taste

In a medium saucepan, melt the butter. When it is almost melted, add cream cheese (it’s easier to melt if you cut it up into smaller pieces). Add Half & Half, parme-san and garlic powder. Mix well then shake pepper over the top. Stir all together until well mixed. Take off the burner and set it aside so it will thicken up. Stir it every few minutes.Lizzie JamesNorth Clarion High School

HOMEMADE CANNED TOMATO JUICE23 pounds ripe tomatoes¾ cup water3½ cups onion, finely chopped5 cups sugar1 tsp. salt (per quart)1 tsp. onion powder (per quart)1 tsp. garlic powder (per quart)1 tsp. parsley flakes (per quart)¼ tsp. ground celery seed (per quart)1/8 tsp. ground black pepper (per quart)2 Tbsp. lemon juice (per quart)

Wash, core and remove blemishes from tomatoes. Cut into small sec-tions. Put tomatoes into a large stock pot with ¾ cup of water. Bring to a boil, stirring frequently, so nothing sticks to the bottom of the pan. Put through food mill to remove seeds and skins. Discard seeds and skins. Return juice to the stock pot, measuring how many quarts of juice you have. Add the salt, onion and garlic pow-ders, parsley, celery seed and pepper. Bring this to a boil, then add in the sugar and onions. Ladle hot juice into prepared quart jars, adding 2 Tbsp. lemon juice into each jar. Leave ½ inch head space and cap with heated lids. Put jars in a hot water bath for 10 minutes after boiling.Jeanne S. WhitlingOil City

HOT PIZZA DIP1 pkg. cream cheese1 tsp. Italian seasoning2 cups mozzarella cheese¾ cup parmesan cheese1 can pizza sauce2 Tbsp. chopped green pepper

Mix ingredients and heat. Serve with breadsticks.Breanne DeLoeNorth Clarion High School

JELL-O SHOTS1 box (4 serving size) Jell-o (any flavor)1 cup boiling water½ cup cold tequila or vodka½ cup cold water

Dissolve Jell-o in boiling water. Add liquor and cold water. Pour into 12 2-oz. soufflé cups. Chill until set, about 1 hour. Garnish with assorted fruit, if desired. To make lime tequila shots, use lime Jell-o and tequila. For strawberry vodka shots, use strawberry Jell-o and vodka. Make 12 shots.Sandy KingOil City



JUICY REUBEN SLIDERS(Crockpot)1½ pounds mild-cure corned beef2 cups sauerkraut, drained½ cup beef broth1 small onion, sliced1 clove garlic, minced¼ tsp. caraway seeds4-6 black peppercorns24 slices pumpernickel or rye cocktail bread12 slices deli Swiss cheeseMustard (optional)

Trim excess fat from corned beef. Place in crockpot. Add sauerkraut, broth, onion, garlic, caraways seeds and peppercorns. Cover and cook on low for 7-9 hours. Remove beef from crockpot. Cut beef across the grain into 16 slic-es. Cut each slice into 3 pieces. Place 2 pieces of corned beef on each of 12 slices of bread. Place 1 heaping tablespoon of sauerkraut on each sandwich. Cut each slice of Swiss cheese into quarters and place 2 quarters on each sand-wich. Spread remaining 12 slices of bread with mustard, if desired, and place on top of sandwiches. Serve immediately.Sandy KingOil City

KIDDY KABOBS12 frilled toothpicks24 slices hard salami OR 4-5 oz. pepperoni slices24 shaped cheese snacks (any variety)¼ cup pizza sauce2 Tbsp. mayonnaise

To make each kabob, fold 1 salami slice in half, then in half again. Insert toothpick into center of fold-ed salami and push it next to the frilled end of the toothpick. Push 1 cheese snack onto toothpick until it’s next to the salami. Repeat with another pieces of salami and cheese snack. In a small bowl, mix pizza sauce and mayonnaise. Serve kabobs with sauce for dip-ping.Sandy KingOil City

KIELBASA APPETIZER1 pound kielbasa½ cup chopped onion8 Tbsp. sugar¼ tsp. pepper½ cup ketchup6 Tbsp. vinegar2 tsp. Worcestershire sauce

Cook kielbasa for about 15 min-utes with a little water in a medium saucepan over medium heat. Drain off grease and cut into 1- to 2-inch chunks. Combine the rest of the ingredients together and boil for 5 minutes, then pour over cooked kielbasa in a crockpot. Heat on high until the liquid boils, then turn to low heat until ready to eat. This can range from a ½ hour to 3 hours. If you want to double the recipe, use a 3-pound package of kielbasa.Jeffrey and Dana ShuffstallOil City

LAYERED CHICKEN TERIYAKIBroth:6 cups cold water2 oz. seaweed, dried2 oz. bonito flakes1 oz. soy sauce1 oz. mirinSalt, to taste

In a large pot, heat water and sea-weed to a simmer. Turn off the heat and add bonito flakes. Let the broth steep for about 15 minutes, then strain, reserving the liquid and bonito flakes. Add soy sauce, mirin and salt to the broth. Place in refrigerator to chill until ready to use.

Tempura Roll:10 slices bold Ichiban Teriyaki- style chicken breast, sliced ¼-inch thick10 slices low-sodium provolone cheese, sliced thinly2 tsp. vegetable oil3 large eggs, beaten10 strips rice paper (8 inch)2 cups white sushi rice, cooked

½ cup Teriyaki sauce½ cup fennel pickles½ cup Daikon radish, sliced thinly2 scallions, sliced thinly

Cut each slice of chicken into 2½-inch squares. Heat oil in large sauté pan over medium heat. Add eggs and fry until set, like thin crepes. Remove from heat and cut into 2½-inch squares. Soak rice papers in water until softened, about 5 seconds. Lay 5 rice papers on flat surface and assem-ble each in the following order: chicken, egg, provolone cheese, ¼ cup rice. Spread out the rice. Add Teriyaki sauce, 1 Tbsp. fennel pickle, another square of egg, pro-volone cheese and chicken. Pull the sides of rice paper up around the ingredients and place another piece of rice paper on top. Fold under to create a hockey puck-shaped bundle around all of the ingredients. Dust each bundle with rice flour and fry in 325-degree oil until crispy. Remove from oil and drain. To assemble the final dish, pour the chilled broth into a bowl. Place 1 Tbsp. fresh mushrooms and 1 Tbsp. of Daikon into the broth. Add a fried Teriyaki chicken tempura roll to each bowl and gar-nish with scallions.Angel DunkleClarion Area High School

MAGMA WINGS2 pounds raw chicken wings2 cups Frank’s Red Hot sauce1 tsp. cayenne pepper

Deep-fry chicken wings. Remove from deep fryer and bake for 30 minutes at 350 degrees. Combine Frank’s Red Hot sauce and cay-enne pepper and mix thoroughly. After wings are done, put them into a container with a lid and add hot sauce mixture. Put lid on the container and shake until all of the wings are covered. Serve with Ranch or blue cheese dressing.Dan CloverClarion County Career Center

MARGARITA SHOT-GLASS SHRIMPLime wedges (optional)Coarse salt (optional)Coarse ground black pepper (opt.)1 cup cocktail sauce½ cup finely chopped red or yellow bell pepper1 Tbsp. lime juice2 8-oz. cans crushed pineapple, drained24 large shrimp (about 2 pounds), cooked, deveined and peeledCilantro sprigs (optional)

If desired, rub rims of 24 2-oz. shot glasses with lime wedge. Dip rims in coarse salt and pepper. In a medium bowl, mix cocktail sauce, bell pepper, lime juice and pineap-ple. Place 1 Tbsp. sauce mixture in bottom of each glass. Place 1 shrimp in each glass. Top each with a lime wedge and cilantro sprig. Serve immediately or cover and refrigerate until serving time.Sandy KingOil City

MEATBALL MINI BITES17.3-oz. pkg. Pepperidge Farms puff pastry sheets, thawed32 meatballs (½ oz. each)¾ cup prepared pasta sauce, basil pesto or sun-dried tomato pesto2 cups baby arugulaShredded mozzarella or Asiago cheese

Heat oven to 400 degrees. Unfold pastry sheets on lightly floured surface. Cut each pastry sheet into 16 squares (2½ inches each). Place pastry squares onto 2 bak-ing sheets. Bake 15 minutes or until pastries are golden brown. Let cool on baking sheets for 5 minutes. Split each pastry into 2 layers, making 64 layers in all. Heat meatballs according to pack-age directions. Spread about 1 tsp. pasta sauce on each bottom pastry layer. Top each with 1 Tbsp. arugula and 1 meatball. Top with cheese, if desired, and then the top pastry layer. Use a toothpick to help hold these together.Sandy KingOil City


MINI TACO CUPS24 Wonton wrappers1 pound lean ground beef10-oz. pkg. taco seasoning mix2 Tbsp. picante sauce½ cup chunky salsa1 cup shredded Mexican blend cheeseSour cream (optional)Sliced ripe olives (optional)

Heat oven to 425 degrees. Press wrappers into 24 mini muffin pan cups. Cook beef in 10-inch skillet over medium-high heat until well browned. Pour off fat. Stir in taco seasoning mix and picante sauce. Spoon beef mixture into Wonton cups. Top with salsa and cheese. Bake 5 minutes or until Wontons are golden brown and cheese is melted. Garnish with sour cream and olives, if desired. Serve imme-diately with additional salsa.Sandy KingOil City

MOUNTAIN DEW JELLY4 cups Mountain Dew2 Tbsp. lemon juice4 cups sugar1 packet Sure Jell3 pint-size Mason jars

Pour Mountain Dew into a large saucepan. Add lemon juice and bring to a boil. Boil for 5 minutes, then add the Sure Jell and sugar. Bring to a boil again and boil for 2 minutes. Then pour into Mason jars and make sure lids are secure. Be mindful the jars are hot so be careful. When the lids are securely on the jars, place the jars into a large pot filled with water (completely submerge the jars), then boil for 10 minutes.Sandra KerchnerFranklin

MUSHROOMS ON GARLIC TOASTMushroom Topping:1 pound large fresh mushrooms, thinly sliced¼ cup oil¼ tsp. pepper2 Tbsp. margarine or butter, softened1 Tbsp. Worcestershire sauce2 Tbsp. chopped fresh parsley

In a medium bowl, combine mush-rooms, oil and pepper; toss to coat. Place in medium-large saucepan and cook 10-15 minutes or until dark brown, turning occa-sionally. Remove from heat and combine with remaining topping ingredients. Toss until margarine melts.

Toast:½ cup margarine, softened½ tsp. garlic powder1-pound loaf French bread, cut into 1-inch diagonal slices

In a small bowl, combine ½ cup margarine and garlic powder; blend well. Spread on both sides of bread slices. Broil prepared bread slices 4-6 inches from heat for about 3 minutes or until light golden brown, turning once. Spoon mushroom mixture over toast. Serve immediately. Makes 16-18 servings.Sandy KingOil City

PARTY MEATBALLS1 pound frozen cocktail-size turkey or beef meatballs½ cup maple syrup12-oz. jar chili sauce12-oz. jar grape jelly

Place meatballs, syrup, chili sauce and jelly in a crockpot. Stir to com-bine. Cover and cook on low for 3-4 hours or on high for 2-3 hours. Serve warm. Serves 10-12.Sandy KingOil City

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Come and visit our 10th annual Trunk or Treat on Thursday October 29th from 5:30 to 7, plenty of

candy for all the kids. We will also be taking in Non-perishable food donations that will be donated to

Titusville Area Food Bank. Due to Covid-19 We will be practicing social distancing and face coverings will be required during time at the event for all individuals.

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PICKLED BEETS1 tsp. salt1 cup cider vinegar1 cup sugar¼ cup water

Cook beets until a fork can stab the beets easily. Mix the ingredi-ents listed above and bring to a boil. The cooked beets need to have top and root ends cut off. Cut beets into chunks. Put into can-ning jars. Pour the heated juice over beets in jars and put lids on. Put in canner with enough water to cover the tops of the jars. Process 20 minutes to complete.Beverly SeekerEmlenton

PEPPERONI DIP1 cup pepperoni1 pkgs. cream cheese1 can cream of celery soup

Mix all ingredients and bake at 400 degrees until the top turns yel-low.Joyce GramleyFranklin

PEPPERONI ROLLS2 loaves frozen bread dough, thawedSliced pepperoniMozzarella cheese, sliced or shreddedSpaghetti sauce

Divide dough into 5-6 pieces and roll each piece out large enough to fit cheese and 6 slices of peppero-ni. Place meat and cheese on one half of the dough, then fold the roll to cover them. Pinch sides to seal. Roll up jellyroll-style and place on greased cookie sheet. Bake at 350 degrees for 15-20 minutes until lightly browned. Slice and serve with spaghetti sauce.Dan CloverClarion County Career Center

PINA COLADA FRUIT DIP8 oz. fat-free vanilla yogurt1 box fat-free vanilla pudding mix½ cup crushed pineapple, drained1 tsp. coconut extract1 tsp. rum extract1 cup fat-free Cool Whip

Mix and serve with apples, straw-berries or whatever fruit you want.Joyce GramleyFranklin

PUMPKIN PIE DIP8-oz. pkg. cream cheese, softened2 cups powdered sugar15-oz. can pumpkin pie filling1 tsp. ground cinnamon½ tsp. ground gingerGround cinnamon, for garnishCinnamon sticks, for garnish

Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add pie filling, 1 tsp. cinnamon and ginger, beat-ing well. Cover and chill for 8 hours. Serve with gingersnaps and apple or pear slices. Garnish, if desired.Debra AdamsPolk

ROAST BEEF ‘N SWISS TORTILLA ROLL-UPS2 Tbsp. Caesar Ranch dressing2 flour tortillas (7-8 inch)2 large leaf lettuce leaves, torn to fit tortilla4 oz. thinly sliced deli roast beef4 slices Swiss cheese2 tsp. diced red onionPickle wedges (optional)

Spread 1 Tbsp. of the dressing on each tortilla, covering the entire surface. Top each with lettuce leaf and half of the beef, cheese and onion. Roll up each tortilla tightly. To serve, cut roll-ups into 1-inch slices. Insert cocktail toothpicks into each to secure. Serve with pickle wedges, if desired.Sandy KingOil City

S’MORESMarshmallows, toasted over a fireGraham crackersChocolate

Sandwich the marshmallows and chocolate between the crackers.Debra AdamsPolk

SOUTHWEST BEAN DIP1 pkg. Knorr Vegetable mix16 oz. can pinto beans, undrained1 Tbsp. chili powder4-oz. can chopped green chiles, undrained1 cup mozzarella cheese

Mix all ingredients together. Let it cook for about 15 minutes.Holly LongClarion-Limestone High School

SPICED TEA12-oz. can orange juice concentrate12-oz. can lemonade concentrateJuice of 3 fresh orangesJuice of 1 fresh lemon10 tea bags1 Tbsp. whole cloves6 2-inch pieces of stick cinnamon¾ to 1 cup sugar

Place spices in 1 pint of water and bring to a boil. Simmer 20 min-utes, then strain, reserving liquid (the spiced water). In another pot, bring 1 quart of water to boiling then drop in tea bags and steep for 5-10 minutes. Remove tea bags and add sugar, fresh and fro-zen lemon and orange juices, and the spiced water to the larger pot. Add 2 quarts, 1 pint and ½ cup hot water. Simmer on low before serv-ing.Sue CareyTitusville

SPINACH-CHEESE SWIRLSHalf of 17.3-oz. pkg. Pepperidge Farms puff pastry sheets, thawed1 egg1 Tbsp. water½ cup shredded Muenster cheese or Monterey Jack cheese¼ cup grated parmesan cheese1 green onion, chopped1/8 tsp. garlic powder10-oz. pkg. frozen chopped spinach, thawed and well drained

Heat oven to 400 degrees. Beat egg and water in a small bowl. Stir Muenster cheese, parmesan cheese, onion and garlic powder in a medium bowl. Unfold pastry sheet on a lightly floured surface. Brush pastry sheet with egg mix-ture. Top with cheese mixture and spinach. Starting with the short side, roll up like a jellyroll. Cut into 20 ½-inch slices. Place slices cut-side-down, onto baking sheets. Brush slices with egg mixture. Bake 15 minutes or until pastries are golden brown. Remove from baking sheets and let cool on wire racks for 10 minutes.Sandy KingOil City

SPINACH PARTY RYES10 oz. frozen chopped spinach, cooked and drained4-oz. can mushrooms, drained and finely chopped½ cup mayonnaise¼ cup red or green pepper, chopped2 Tbsp. chopped green onion1 tsp. dill weed24 party rye bread slices, toasted6 slices American cheese or Velveeta, quartered

Combine spinach, mushrooms, mayonnaise, peppers, onions and dill; mix well. Cover each bread slice with 1 Tbsp. of the spinach mixture and a cheese slice. Place on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes or until cheese begins to melt. Makes 2 dozen.Sandy KingOil City

STRAWBERRY JALAPENO SALSA3 cups diced strawberries, washed and hulled1 large jalapeno, seeds removed (about 3 Tbsp. finely minced)3 green onions, thinly sliced3 Tbsp. cilantro, leaves only, minced1 Tbsp. lime juice¼ tsp. kosher salt¼ tsp. freshly ground black pepper

Combine strawberries, jalapeno, onions, cilantro, kosher salt and black pepper in a small bowl. Stir to combine. Add lime juice and stir again. Serve immediately with Frito scoop chips. Wait to add the lime juice until you are ready to serve.Sandra KerchnerFranklin

STUFFED CUCUMBER SNACKS1 large English seedless cucumber (about 12 inches long)½ cup deli ham salad or garlic and herb cream cheese spreadThin orange or lemon slices, cut into small wedges (optional)

Using a vegetable peeler, cut lengthwise strips of peel down 4 sides of cucumber, making a square shape (some peel will remain). Cut cucumber into 1-inch slices. Make indentation in center of each slice by scooping with small melon baller or spoon. Fill each indentation with about 2 tsp. deli salad or cream cheese spread. Top each with orange or lemon wedge, if desired. Makes 12 appetizers.Sandy KingOil City

SWEET-N-SALTY PRETZELS3-pound bag salty pretzel sticks1 cup butter1½ cup brown sugar½ tsp. salt

Put pretzels in a large bowl; set aside. Heat butter, sugar and salt in a saucepan, stirring constantly. Let this cook for a little while to caramelize. Pour sauce over pret-zels. Spread out on cookie sheets and bake at 350 degrees for 5 minutes. Stir and bake for 6 more minutes.Mrs. Marlin GingerichKnox

TACO DIP1 can refried beans1 envelope taco seasoning1 onion, chopped

Mix above ingredients together and spread onto a pizza pan. Top with 1 pint sour cream, shredded cheddar cheese, cut-up tomatoes (about 2) and sliced black olives.Paula RupertAllegheny-Clarion ValleyHigh School

TACO PIZZA ROLLS½ pound ground beef1 can Pillsbury refreigerated classic pizza crust2 Tbsp. Old El Paso taco seasoning mix (from a 1-oz. pkg.)3 Tbsp. water1 cup shredded Mexican blend cheeseOptional toppings: taco sauce, lettuce, tomato, sour cream or chopped onions

Preheat oven to 400 degrees and lightly spray a baking sheet with cooking spray. In a medium skillet, cook and brown beef until no lon-ger pink. Drain. Add taco season-ing and water and cook for 2-3 minutes. Set aside and cool slight-ly before using. Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle. Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly over the top. Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls. Place rolls on prepared baking sheet. Bake for 10-12 min-utes or until tops are golden brown. Serve immediately and top with desired toppings or place in serving bowls for individual use.Holly MillerOil City

TATER TOT BOMBS½ bag Tater Tots, thawed to room temperature8-oz. pkg. sharp cheddar cheese, cut into ¼-inch squaresHot sauce16-oz. pkg. bacon strips, cut in half½ cup brown sugar

Preheat oven to 400 degrees. Cube the sharp cheddar cheese into very small pieces. Cut bacon strips in half. Cut out a small cen-ter portion of a Tater Tot. Place cheese cube in center of the Tater Tot. Wrap Tater Tot and cheese cube in one of the bacon pieces. Roll in brown sugar and place in pan, seam side down. Bake for 10-15 minutes; turn each bacon-wrapped Tater Tot over to brown the bottom. Bake another 10-15 minutes until bacon is crispy. Cool and serve with your favorite sauce.Holly MillerOil City

TOMATO GRAVY6 cups skinned tomatoes1 tsp. salt3 cubes chicken bouillon2 cups heavy whipping cream2 Tbsp. butter½ onion, chopped¾ cup chicken broth2 Tbsp. all-purpose flour14½-oz. can diced tomatoes1 tsp. salt1 tsp. sugar

Mix skinned tomatoes, salt, chick-en bouillon and heavy whipping cream in a large pan. Melt butter in saucepan. Add flour to onions, then sauté them in the melted but-ter. Add chicken broth and stir until mixture thickens. Add onion mix-ture to first mixture. Then add diced tomatoes, salt and sugar. Cook 3-5 minutes until thickened. Serve on top of biscuits, rice or noodles.Izaiah YargarKeystone High School

TUNA TEASERS7-oz. can tuna1 Tbsp. grated onion¼ tsp. salt3-oz. pkg. cream cheese, softened¼ tsp. garlic saltDash of Tabasco sauce

Drain tuna and remove bones. Place tuna in bowl and flake. Stir in remaining ingredients; chill. Shape into ½-inch balls. Roll in minced parsley or chives, if desired. Chill. Serve on toothpicks. Tuna mixture may be spread on thin cucumber slices and chilled. Makes 36 balls.Abigale DownsRedbank Valley High School


TURKEY DIJON ROLL-UPS3 Tbsp. honey mustard6 herb-flavored or plain tortillas (8 inch)1-2 carrots, peeled and grated2 6-oz. pkgs. smoked turkey breast slices6 leaves of leaf lettuce½ cup honey Dijon dressing

Spread mustard evenly on tortillas to edges. Top each tortilla evenly with carrot, turkey and lettuce. Roll up each tortilla; wrap securely with plastic wrap. Refrigerate 15 min-utes or overnight. To serve, slice rolls diagonally into ¾-inch slices. Serve with dressing. Makes 36 appetizers.Sandy KingOil City

VEGETABLE RANCH TRAY1 carrot1 celery stalk1 green pepper½ cup Ranch dressing

Clean and chop vegetables into thin strips. Put them in a container and drizzle with Ranch dressing.Izaiah YargarKeystone High School

WALNUT-CHEDDAR BALL2 cups shredded cheddar cheese½ cup finely chopped walnuts¼ cup mayonnaise2 Tbsp. chopped green onion1 Tbsp. Dijon mustard1 tsp. Worcestershire sauce¼ cup chopped fresh parsley1 Tbsp. paprikaCrackers

Stir cheese, walnuts, mayonnaise, green onions, mustard and Worcestershire sauce in a medium bowl. Shape mixture into a ball. Roll ball in parsley and paprika to coat. Refrigerate 2 hours. Serve with crackers.Sandy KingOil City

WITCHES BROOM SNACKS(Halloween)12 thin pretzel sticks (2¼ inch)¼ cup sharp processed cheddar cheese spread12 baked whole-grain wheat crackers

On end of each pretzel stick, shape 1 tsp. cheese spread into a 1-inch ball. With a sharp knife, cut each cracker into long pieces and press cracker pieces into cheese to resemble a broom. Serve imme-diately or refrigerate up to 3 hours before serving. Note: Don’t refrig-erate for more than 3 hours because the pretzels and cracker pieces will become soggy. Makes 6 servings.Sandy KingOil City





adequate and safe.

Why buy barbecue saucewhen you can design your own?

Barbecue sauce is one of the most versatile sauces out there—it can be served as a dipping sauce or a topping, brushed onto protein and vegetables during cooking, or stirred into beans and shredded meat after cooking.

Further contributing to its versa-tility is the fact that there are so many styles found throughout the United States, from sweet and toma-toey to thin and vinegary, to thick and creamy. And while you can find plenty of bottled barbecue sauces, making your own is simple and provides a range of flavor and tex-ture possibilities that taste worlds better than store-bought. Even with their basic ingredient lists, all of these sauces will give any food a boost of bold, tangy flavor.

CLASSIC BARBECUE SAUCE

Servings: 4-6 (Makes 2 cups)Start to finish: 30 minutes

1 Tbsp. vegetable oil1 onion, chopped fineSalt and pepper1 garlic clove, minced

1 tsp. chili powder1¼ cups ketchup6 Tbsp. molasses3 Tbsp. cider vinegar2 Tbsp. Worcestershire sauce2 Tbsp. Dijon mustard

Heat oil in medium saucepan over medium heat until shimmering. Add onion and pinch salt and cook until onion is softened, about 5 minutes. Stir in garlic and chili powder and cook until fragrant, about 30 seconds.

Whisk in ketchup, molasses, vin-egar, Worcestershire, and mustard. Bring sauce to simmer and cook, stirring occasionally, until thick-ened and reduced to about 2 cups, about 25 minutes. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 4 days.) For a thinner, smoother texture, strain the sauce after it has finished cooking.

Nutrition information per serv-ing: 154 calories; 21 calories from fat; 2 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 905 mg sodium; 35 g carbohydrate; 1 g fiber; 28 g sugar; 1 g protein.

— America’s Test Kitchen

BANANA TEA BREAD½ cup butter, softened1 1/3 cups granulated sugar2 large eggs¼ cup sour cream2 tsp. vanilla rum1 tsp. vanilla extract2 cups all-purpose flour1½ tsp. baking powder½ tsp. baking soda1 cup very ripe mashed bananas¼ tsp. salt1½ cups chopped pecans

Combine sugar and butter in a large mixing bowl; cream until light and fluffy. Add eggs, sour cream, rum and vanilla; mix well. In a sep-arate bowl, mix flour, baking pow-der, baking soda and salt. Add a portion of the flour mixture to the creamed mixture alternately with a portion of the mashed bananas, mixing well after each addition. Add pecans and mix well.

Pour batter into a well-greased 5x9-inch loaf pan. Bake at 350 degrees for 70 minutes. For added sweetness, sprinkle Sugar in the Raw on batter prior to baking or sprinkle with powdered sugar after baking.Virginia ProperFranklin

BASIL CREAM CHEESE BREAD3 oz. cream cheese, softened¼ cup chopped fresh basil¼ tsp. garlic powder (optional)2 Tbsp. margarine or butter, softened2 Tbsp. grated parmesan cheese1-pound loaf French bread, unsliced

Heat oven to 350 degrees. In a small bowl, combine all ingredi-ents except the bread. Blend well. Slice loaf in half horizontal-ly. Spread bottom half with cream cheese mixture; cover with top of loaf. Wrap in heavy duty foil. Bake 15-20 minutes or until bread is thoroughly heated. Cut into slices. Makes 13-16 serv-ings. Note: For easy serving, cut bread into individual slices before wrapping it in foil.Sandy KingOil City

BEA PITRONE’S EASTER BISCUITS1 pound butter2 dozen eggs½ gallon milk (Lactaid is a great choice)1 bag sugar1 bottle anise seed (¼ cup at least) OR 2 small bottles natural anise oil5 pkgs. quick rise yeast2 5-pound bags flour, plus several cups moreSesame seeds

You will also need several clean tea towels, Saran wrap, many cookie sheets with parchment lin-ers, a baking mat, baking spray, a large pan for stovetop, mixer, medium-sized bowl and one very large plastic bowl (12 inches in diameter and 9 inches deep, or bigger)

In a large pan on stove, warm 1 pound butter, 5 cups milk and 1 quart sugar. Beat 22 eggs using a mixer, then add ¼ cup anise seed or the anise oil. Mix 2 cups warm water (105-115 degrees) with 5 pkgs. yeast quick rise and 1 tsp. sugar. Let yeast mixture sit for about 15 minutes until bubbly.

Combine these first three mixtures by pouring 1/3 of each mixture into a large plastic tub. Mix together with your hands, adding ½ bag of flour at a time until 10 pounds of flour has been added. Keep mixing a little at a time until all parts are combined. If it will not all fit in your bowl, finish mixing the dough on the baking mat.To knead the dough, pour ½ cup of flour on mat (this is from the extra flour called for in the recipe). Drop 1/3 of the dough mixture onto the mat and knead in the flour. Add more flour and another 1/3 of the dough mixture. Keep kneading until all of the dough has a smoother, non-sticky texture. Clean out the tub and grease the bottom and sides with Crisco or Pam spray. Drop the dough in a rounded mound into the tub, then flip it over so grease is on the top, too. Cover with Saran wrap also sprayed with Pam and about 3 towels and put on warm heater to rise. Leave until it rises to the top of the tub, about 1-2 hours.Punch down the dough a little at a time. Break into pieces. Roll with hands. Make braids and knots, but do not overwork the dough. Set out to let dough rise again, about ½ hour, covered with a towel. Brush with egg whites that are beaten a little. Sprinkle with sesa-me seeds. Bake at 350 degrees for 20-25 minutes. Adjust tempera-ture and time as needed. Bake most on lower rack for 18 minutes. You may need to lower the tem-perature sometimes.Kathleen PuleoOil City




BLUEBERRY BANANA BREAD2 cups all-purpose flour1 tsp. baking soda½ tsp. salt½ cup shortening1 cup sugar2 eggs2 tsp. vanilla extract2 medium ripe bananas, mashed1 cup fresh blueberries

In a bowl, combine flour, bak-ing soda and salt. In a large mixing bowl, cream the short-ening and sugar. Add eggs and vanilla; mix well. Beat in bananas. Gradually add the dry ingredients, beating just until combined. Fold in blue-berries. Pour into three greased 5¾ x3x2-inch loaf pans. Bake at 350 degrees for 30-35 minutes or until a tooth-pick inserted near the center comes out clean. Cool for 10 minutes before removing pans to wire racks. Makes 3 mini loaves.

Heather GanoeKeystone High School

Breads

BLUEBERRY BUTTERMILK BREAD2 cups flour2 tsp. baking powder1 tsp. baking soda1 tsp. salt½ tsp. ground nutmeg3 Tbsp. melted butter or margarine¾ cup packed brown sugar1 large egg¾ cup buttermilk1 cup fresh or thawed frozen blueberries

Mix flour, baking powder, baking soda, salt and nutmeg in a medi-um bowl. Beat butter and sugar in large mixer bowl until well blend-ed. Beat in egg. Beat in flour mix-ture alternately with buttermilk. Batter will be stiff. Stir in blueber-ries. Turn batter into greased 8½x4½x2½-inch loaf pan. Bake at 350 degrees for 50-60 minutes until a toothpick comes out clean. Cool in pan on wire rack for 15 minutes, then remove from pan. Cool completely on wire rack.Sandy KingOil City

BUBBLE BREAD1 jar maraschino cherries2 Tbsp. butter, melted2 tsp. cinnamon1 cup sugar2 tsp. cinnamon1 stick butter1-2 cups chopped walnuts2 loaves frozen bread dough, thawed

Place cherries in bottom of greased Bundt pan. Mix melted butter and 2 tsp. cinnamon togeth-er and put on top of cherries. Mix 1 cup sugar and 2 tsp. cinnamon in a bowl. Melt 1 stick of butter in another small bowl. Set chopped walnuts aside. Thaw the frozen bread dough and pinch off bubbles in the size of a walnut.

Roll the bubbles of bread dough in the melted butter, then in the cin-namon-sugar mixture and place them in prepared Bundt pan in lay-ers with chopped walnuts between each layer, if desired. Cover and let rise until doubled in size, about 45 minutes to an hour. When dou-bled in size, bake at 350 degrees for 45 minutes. Let set for 5 min-utes, then place pan upside-down on a plate; remove pan. Allow bread to cool before serving.Janine SheatzPolk

CHEESY GARLIC BISCUIT LOAF¼ cup margarine or butter¼ tsp. garlic powder2 10-oz. cans Hungry Jack refrigerator flaky biscuits½ cup chopped green onions and tops½ cup shredded Monterey Jack cheese

Heat oven to 350 degrees. Grease a 9x5-inch or 8x4-inch pan. Melt margarine in small saucepan; stir in garlic powder. Separate dough into 20 biscuits. Dip one side of each biscuit in margarine mixture. Stand biscuits on edge in greased pan, forming 4 crosswise rows of 5 biscuits each. In a small bowl, combine onions and cheese. Place cheese mixture between biscuits. Drizzle with any remain-ing margarine. Bake for 35-40 min-utes or until deep golden brown. Cool 5 minutes. Loosen edges and remove from pan. Serve warm.Sandy KingOil City

CINNAMON ROLLSDough:1 pkg. active yeast½ cup warm water2/3 cup shortening2/3 cup sugar1 cup hot mashed potatoes2 eggs1 tsp. salt7 cups flour1 cup warm water

Mix yeast with ½ cup warm water. Proof for 15 minutes. Blend hot potatoes with shortening and sugar, then add yeast mixture, eggs, salt and 1 cup of water. Mix in flour, 1 cup at a time. When the mixture becomes too stiff to mix with a wooden spoon, mix with your hands. Knead until dough is soft and smooth. Place in warm place to rise until doubled in size. Punch down and cut dough into two even pieces. Roll each to 15x17-inch size. Spread filling (see recipe below), then sprinkle with raisins and chopped walnuts. Roll up from long edge. Cut into 2-inch slices and place cut side down into a 9x13-inch pan. Let rise until dou-bled in size. Bake at 400 degrees for 20-25 minutes or until browned. Let cool slightly, then add icing (see recipe below). Makes 16 rolls. I use two 9x13 pans.

Filling:1 cup melted butter2 cups brown sugar½ cup cinnamon1 tsp. vanilla

Mix and let sit in refrigerator while dough is rising.

Icing:8 cups powdered sugar2 sticks soft butter2 tsp. vanilla½ cup heavy creamBeat until fluffy. Spread over warm rolls.Ella HollermanKennerdell

CREAM CHEESE-FILLED PUMPKIN MUFFINSMuffins:½ cup canned pumpkin1/3 cup packed brown sugar½ cup milk¼ cup vegetable oil2 eggs1½ cups flour2½ tsp. baking powder1 tsp. ground cinnamon½ tsp. salt½ tsp. ground cloves½ cup chopped walnuts or pecans

Cream Cheese Filling:3 oz. cream cheese, softened1 Tbsp. sugar1 Tbsp. milk

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Prepare Cream Cheese Filling by mixing ingredients until smooth; set aside. Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl. Stir in remaining ingredients except walnuts just until flour is moistened. Fold in walnuts. Fill muffin cups 1/3 full. Place 1 rounded tsp. of filling on batter in each muffin cup. Top with remaining batter. Bake 20-22 min-utes or until golden brown. Immediately remove from pan.Sandy KingOil City


CREAM PUFFS¾ cup water1/3 cup butter or margarine¾ cup flour1/8 tsp. salt3 eggs

In a small saucepan, combine water and butter and bring to a boil over medium heat. Remove from heat and beat in flour and salt, all at once. Over low heat, stir until mixture forms a ball and leaves the sides of the pan. Remove from heat. Add eggs all at once. Beat until smooth and satiny looking. Place dough by large spoonfuls on ungreased cookie sheet. Bake at 400 degrees for 40 minutes without opening the oven door. Remove from oven and cool in draft-free place. To serve, cut tops from puffs and take out doughy substance in the middle of each puff and discard. Fill puff with cold vanilla pudding or ice cream. Place tops back on. Can be frost-ed with chocolate frosting.Sandy KingOil City

DEEP DARK GINGERBREAD1 cup sugar1 cup molasses1 cup vegetable oil3 eggs1 Tbsp. Aspen mulling spices1 tsp. ground ginger1 tsp. salt1 cup + 2 Tbsp. boiling water2 tsp. baking soda2 cups flourWhipped creamBanana slices

Preheat oven to 350 degrees. Grease a Bundt pan. Combine first 4 ingredients in a large mixing bowl and blend well. Add the Aspen mulling spices, ginger and salt; stir. Combine 2 Tbsp. of the boiling water into the baking soda in a small bowl and stir until dis-solved. To the sugar mixture, add 1 cup of the boiling water, the dis-solved baking soda mixture and flour; blend well. Bake 35-45 min-utes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Serve with whipped cream and banana slices.Shayna BobbertRedbank Valley High School

FEATHERBEDS1 medium potato1 envelope yeast1/3 cup sugar1 tsp. salt¼ cup butter1 egg, beaten4½ cups sifted flourMelted butter

Peel potato and place in a small saucepan. Cover with water and cook until done. Drain potato, reserving ¾ cup of the potato water. Mash potato. Dissolve yeast in ¼ cup of warm water. Mix sugar, salt and butter in bowl. Stir in reserved potato water. Cool to luke-warm. Add yeast mixture, mashed potato, egg and 2 cups of the flour. Stir or beat with electric mixer until smooth. Add remaining flour; mix well. Knead on floured surface until smooth. Place in greased bowl; turn to grease the top. Cover and let rise in a warm place until dou-bled in size. May preheat oven to warm for 2-3 minutes, then turn off oven. Place dough in oven to rise, if desired. Punch dough down, shape into 24 small balls. Place 12 balls each in 9-inch layer pans. Brush with melted butter; let rise in a warm place until doubled in size. Bake in preheated 375-degree oven for 20 minutes or until done.Abigale DownsRedbank Valley High School

FLUFFY DUMPLINGS1½ cups flour2 tsp. baking powder½ tsp. salt2/3 cup milk2 Tbsp. oil1 egg, slightly beaten

In a medium bowl, combine flour, baking powder and salt; blend well. Add milk, oil and egg. Stir just until dry ingredients are moist-ened. Drop dumpling dough by rounded tablespoon into boiling stew mixture. Reduce heat; cover tightly and cook 13-16 minutes or until dumplings are fluffy and no longer doughy on the bottom. Makes 12 dumplings.Sandy KingOil City

GARLIC, CHIVE & CHEESE BREAD8-oz. container garden vegetable cream cheese spread2 Tbsp. chopped fresh chives1 small garlic clove, minced16-oz. loaf French bread, split lengthwise

In a small bowl, mix cream cheese spread, chives and garlic. Place bread halves in preheated 375-de-gree oven and toast until browned. Remove from oven; spread cream cheese mixture on toasted top sides of bread. Cook cheese-side-up for about 5 minutes or until thor-oughly heated. Makes 16 servings.Sandy KingOil City

HOMEMADE CROUTONS1 loaf bread, sliced½ cup olive oil1 Tbsp. butter, melted2 large garlic cloves, minced1/3 cup grated parmesan cheese1-2 Tbsp. parsley¼ tsp. dried basil¼ tsp. dried oregano¼ tsp. thyme¼ tsp. celery seedPinch of salt

Combine all ingredients except bread. Using a pastry brush, brush both sides of bread slices with oil mix. Cut into small squares. You also can cut the bread into small squares first and then pour the seasoning mixture onto a baking pan and stir croutons to coat. To make sure all are coated, they can be sprayed very quickly with olive oil spray (do not use any other kind of spray). Arrange in single layers on cookie sheets and bake at 300 degrees for 10-15 minutes or until golden and fragrant. Allow to cool and store in an airtight con-tainer. They will keep for 4 weeks. May be frozen for up to 6 months.Sandy KingOil City


INDIAN FRY BREAD2 cups flour3¼ tsp. baking powder½ tsp. salt1 cup water (medium hot)1 pound lard

Mix ingredients except lard togeth-er thoroughly. On a slightly floured board, roll until ½-inch thick. Cut into 3-inch round patties. Form with hands until shape is like a flattened ball. Heat lard in a deep skillet until it begins to smoke. Drop balls of dough into lard and cook until golden brown. Drain on paper towels. Serve with honey or apple butter.Abigale DownsRedbank Valley High School

JUMBO PIZZA MUFFINS3 cups Bisquick mix½ cup shredded mozzarella cheese1/3 cup chopped ripe olives2/3 cup water2 Tbsp. vegetable oil1 tsp. baking soda1 tsp. Italian seasoning2 eggs1 cup chopped and drained tomatoesHalf of a 3½-oz. pkg. sliced pepperoni, cut in half

Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups. Mix all ingredients until moistened. Divide batter evenly among muffin cups (the cups will be full). Bake 15-18 min-utes or until golden brown. Immediately remove from pan and serve warm.Sandy KingOil City

MELT-IN-YOUR-MOUTH BISCUITS2 cups flour2 tsp. baking powder½ tsp. cream of tartar½ tsp. salt½ cup shortening1 egg2/3 cup milk2 Tbsp. sugar

Mix together and drop by table-spoonfuls. Bake at 350 degrees.Mrs. Marlin GingerichKnox

NEVER FAIL BREAD2¼ cups warm water2 pkgs. dry yeast½ cup non-fat dry milk¼ cup sugar½ cup Crisco shortening2 tsp. salt1 egg6 cups flour

Combine water, yeast, dry milk, sugar, shortening, salt, eggs and 3 cups flour in a large mixing bowl. Beat at medium speed until smooth, slowly adding remaining 3 cups of flour. Turn out onto a floured surface and knead 7-10 minutes or until smooth and elas-tic. Cover and let rise until it dou-bles in size. Punch dough down and let rise 30 minutes longer. Shape into 2 loaves. Place in greased pans. Let dough rise for 30 minutes before baking at 350 degrees for 30 minutes.Izaiah YargarKeystone High School

PARMESANPULL-APARTS3 Tbsp. margarine or butter1 Tbsp. instant minced onion2 tsp. dill seed1 tsp. poppy seed¼ tsp. celery seed10-oz. can Hungry Jack refrigera-tor flaky biscuits¼ cup grated parmesan cheese

Heat oven to 400 degrees. Melt margarine in an 8-inch or 9-inch round cake pan in oven; tilt pan to coat bottom. Sprinkle onion, dill seed, poppy seed and celery seed evenly over melted margarine. Separate dough into 10 biscuits; cut each into 4 pieces. Place bis-cuit pieces and cheese in a plastic bag; shake to coat. Arrange coated biscuit pieces evenly in prepared pan. Sprinkle with any remaining cheese. Bake for 15-18 minutes or until golden brown; invert onto serving plate. Serve warm.Sandy KingOil City

PEANUT BUTTER-CHOCOLATE CHIP MUFFINS2 eggs2 cups Bisquick½ cup peanut butter1/3 cup semisweet chocolate chips1/3 cup sugar2/3 cup milk2 Tbsp. vegetable oil

Heat oven to 425 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Beat eggs slightly in a medi-um bowl. Stir in remaining ingredi-ents just until moistened. Divide batter evenly among muffin cups. Bake about 14 minutes or until golden brown. Immediately remove from pan.Sandy KingOil City

PUMPKIN BREAD18-oz. pkg. yellow cake mix16-oz. can solid pack pumpkin1/3 cup Grandma’s Molasses4 eggs1 tsp. cinnamon1 tsp. nutmeg1/3 cup nuts, chopped (optional)1/3 cup raisins (optional)

Preheat oven to 350 degrees. Grease two 9x5-inch loaf pans. Combine all ingredients in a large bowl and mix well. Beat at medium speed for 2 minutes. Pour into pre-pared pans. Bake 60 minutes or until toothpick comes out clean. Serve with cream cheese or pre-serves, or top with cream cheese frosting or ice cream.Sandy KingOil City




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SPAGHETTI BREAD2 cups warm water2 Tbsp. yeast2 Tbsp. sugar4 Tbsp. vegetable oil2/3 cup parmesan cheese2 tsp. salt2 tsp. garlic powder½ tsp. oregano¼ tsp. basil¼ tsp. thyme¼ tsp. marjoram¼ tsp. rosemary5 cups flour

Dissolve yeast and sugar in warm water. Add oil, salt, cheese and spices. Mix well. Add flour and knead. Set in a warm place and let rise until doubled in size. Divide dough into two pieces and roll up to form logs. Put on a greased cookie sheet and let rise a little. Bake at 350 degrees for 30-35 minutes.

Butter Spread:1 cup butter1 tsp. salt1 tsp. parsley½ tsp. garlic powder½ tsp. pepper¼ tsp. onion powder

Cream together all of the Butter Spread ingredients. Slice bread and spread butter on one side of each slice. Put slices back togeth-er and wrap the whole loaf in alu-minum foil. Put back into the oven and bake until butter is just melt-ed. This bread is simple to make and delicious with spaghetti or lasagna.Lydia MillerEmlenton

STRAWBERRY BREAD2 cups fresh strawberries2 cups white sugar1 tsp. salt4 large eggs, beaten3 1/8 cups all-purpose flour1 Tbsp. ground cinnamon1 tsp. baking soda1¼ cups chopped pecans1¼ cups vegetable oil

Preheat oven to 350 degrees. Butter and flour two 9x5-inch loaf pans. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar; set aside while preparing batter. Combine flour, sugar, cinnamon, salt and baking soda in a large bowl. Mix well. Blend oil and eggs into strawber-ries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans. Bake in preheated oven until a tester inserted in the center comes out clean, 45-50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes, then turn loaves out of pans and allow to cool before slicing.Angel DunkleClarion Area High School

SWEET MUFFINS1 large egg½ cup milk¼ cup canola oil1½ cups all-purpose flour½ cup packed brown sugar2 tsp. baking powder½ tsp. saltMini chocolate chips to tasteSugar in the Raw

Preheat oven to 350 degrees. Fill cupcake pan with paper or foil wraps. In a large mixing bowl, beat egg; then stir in milk and oil. Mix well. In a separate bowl, combine flour, brown sugar, baking powder and salt. Mix well and add to egg mixture. Add chocolate chips, if desired. Mix until flour mixture is well moistened. Batter will be lumpy. Fill muffin cups 2/3 full. Sprinkle Sugar in the Raw on top of each muffin. Bake 15 minutes or until golden brown and toothpick or knife inserted in one comes out clean.Virginia ProperFranklin

ZUCCHINI BREAD3 eggs2 cups sugar1 cup grated zucchini3 cups flour2 tsp. baking soda½ tsp. baking powder½ tsp. salt1 cup vegetable oil2 tsp. vanilla1 can drained pineapple¼ cup maraschino cherries, cut into small pieces

Preheat oven to 350 degrees. Beat eggs. Mix all ingredients together. Pour batter into a regular loaf pan or three mini loaf pans. Bake 1 hour or until toothpick comes out clean.Lizzie JamesNorth Clarion High School

ZUCCHINI BREAD3½ cups flour1½ tsp. cinnamon1 tsp. baking soda1 tsp. salt½ tsp. baking powder1 small can crushed pineapple3 eggs2 cups sugar1 cup cooking oil1 tsp. vanilla2 cups grated zucchini½ cup nuts

Combine all ingredients. Bake at 350 degrees for 1 hour. Cool 10 minutes, then remove bread from pan.Paula RupertAllegheny-Clarion Valley High School

ZUCCHINI BREAD3 eggs1 cup oil2 cups sugar2 cups grated zucchini2 tsp. vanilla3 cups flour1 tsp. baking soda1 tsp. baking powder1 tsp. salt1 cup nuts1 cup raisins½ cup crushed pineapple, drained

Beat eggs and add oil, sugar, zuc-chini, pineapple and vanilla. Mix dry ingredients and add to the wet ingredients. Fold in nuts and rai-sins. Do not over-mix. Dividing into two greased pans and bake at 350 degrees for 1 hour and until tooth-pick comes out of the center clean. Remove from pans and let cool on wire rack.Ella HollermanKennerdell

16 BEAN SOUP2 jars canned chicken broth2 jars canned carrots, broth and all1 jar canned onions1 jar canned ham½ bag of 16 Bean Soup beans¼ tsp. dried celery½ tsp. ground cumin1 Tbsp. dried parsley1 whole bay leaf1 Tbsp. onion salt1 Tbsp. garlic salt3 heaping Tbsp. minced garlic

Dump all ingredients into a crockpot. Set on low and stir all together. Cook 5-8 hours, stirring occasionally. Serve with sour cream, if desired.Jeanne S. WhitlingOil City

BACON POTATO CHOWDER(Crockpot)4 slices bacon, cooked and crumbled1 large onion, chopped4 cans cream of potato soup4 soup cans of milk¼ tsp. pepper2 large Russet potatoes, cut into ½-inch pieces (about 3 cups)½ cup chopped fresh chives2 cups shredded cheddar cheese

Stir bacon, onion, soup, milk, black pepper, potatoes and ¼ cup of the chives in a 6-quart slow cooker. Cover and cook on high for 3-4 hours or until potatoes are tender. Add cheese and stir until melted. Serve with remaining chives. Makes 8 servings.Sandy KingOil City

BEEF BARLEY SOUP(Crockpot)1½ pounds lean beef stew meat, cut into ½-inch pieces1 tsp. salt½ tsp. pepper2 medium carrots, quartered lengthwise and cut into ½-inch pieces1 cup chopped onion8-oz. pkg. sliced mushrooms1 leek, white and pale green parts halved and thinly sliced2 Tbsp. Worcestershire sauce1 tsp. soy sauce1 bay leaf5 cups beef broth1 cup frozen mixed vegetables, thawed¾ cup uncooked medium pearl barley

Season beef with salt and pepper and place in crock pot. Add carrots, onion, mushrooms, leek, Worcestershire sauce, soy sauce, thawed mixed vegeta-bles and barley. Cover and cook on low for 1-2 hours or until beef is fork-tender and barley is cooked. Remove and discard the bay leaf before serving. Makes 8 servings.Sandy KingOil City


CHICKPEA SALAD SANDWICH1 large avocado, peeled and pitted2 15-oz. cans chickpea¼ cup finely chopped green onions¼ cup freshly squeezed lime juice (about 2 limes)2 Tbsp. mayonnaise2 Tbsp. yellow mustard2 tsp. minced garlic4 whole wheat pita1/8 tsp. salt and freshly ground black pepper¼ tsp. cayenne pepper (optional)½ English cucumber, sliced thin, for serving

Sprouts, for servingSliced radishes, for servingGreen leaf lettuce, shredded, for serving

In a medium bowl, use a fork or pastry blender to mash the chickpeas and avocado together until incor-porated but still chunky. Add green onions, lime juice, mayonnaise, mustard, garlic, salt and pepper and mix together. If you want a spicy hot kick, add cayenne. Refrigerate for at least ½ hour before serving. Cut pita horizontally to create a pocket. Spread the chickpea salad mixture into each pita pocket. Top with cucumber slices, sprouts, radishes and lettuce.Sandra KerchnerFranklin

Soups & Salads

BURNING CHILI32-oz. can tomato sauce3 pounds ground beef3 cans chili beans1 jar Wicked Sandwich Spread2 packets chili seasoning

Put tomato sauce in a sauce-pan and add chili seasoning, beans and Wicked Sandwich Spread. Mix well. Let simmer on low for 1 hour. Cook ground beef until browned; drain off grease and fat. Add beef when it is cooked. Mix thoroughly and serve with shredded cheese.Dan CloverClarion County Career Center

BUTTERNUT SQUASH SOUP1½-pound butternut squash, split in half and seeds cleaned outOlive oil3 Tbsp. butter½ cup chopped sweet onion (or 1 small onion, chopped)¾ cup apple cider32 to 48 oz. College Inn chicken broth (depending on the size of squash and how thick you like soup)2/3 cup heavy whipping cream2 Tbsp. light brown sugar3 Tbsp. maple syrup

Spice Mixture:¼ cup flour½ tsp. ground allspice½ tsp. ground nutmeg

¼ tsp. salt¼ tsp. white pepper¼ tsp. ground ginger¼ tsp. ground clove¼ tsp. cinnamon½ to 1 tsp. ground cardamom

Preheat oven to 350 degrees. Cut butternut squash lengthwise in half. Scoop out seeds. Coat lightly in olive oil. Roast, cut side down, in the oven for 30 min-utes or until soft. Cool then scoop out the squash or peel off the skin. Set aside. Make up the spice mixture in a small dish. Set aside. Melt butter in a large saucepan over medium/low heat; add onion and sauté 5-7 minutes, or until soft. Add spice mix-ture all at once; gently mix into sauteed onions with a spatula for about 2 minutes to allow spices to “bloom.” Add roasted butternut squash, apple cider and chicken broth. Bring to a low boil and cook for 30 minutes, stirring occasionally. Turn heat off and let the soup cool for 10 minutes. Pour soup into a blender and blend until smooth OR smooth it with an immersion blender in the saucepan. Return pureed soup to the saucepan and add whipping cream, brown sugar, and maple syrup. Bring soup to a low simmer over medium/low heat (do not boil) for about 10 min-utes. Cardamom brings out the best in this butternut squash soup; if the soup seems bland, add more car-damom to taste.Rebecca Erwin-CohenCranberry

CANNELLINI MINESTRONE SOUP(Crockpot)4 cups chicken broth14½-oz. can diced tomatoes, undrained12-oz. can V8 juice2 cups escarole, cut into thin strips1 cup chopped green onions1 cup chopped carrots1 cup chopped celery1 cup chopped potatoes¼ cup dried cannellini beans, rinsed and drained (sorted)2 Tbsp. chopped fresh chives1 Tbsp. chopped Italian parsley¼ tsp. salt¼ tsp. pepper2 oz. uncooked ditalini pasta

Place all ingredients except pasta in a crockpot. Stir well to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours. Add pasta and stir again. Cover and cook 20 minutes. Makes 6 servings.Sandy KingOil City

CAULIFLOWER SOUP(Crockpot)2 heads cauliflower, cut into small florets8 cups chicken broth¾ cup chopped celery¾ cup chopped onion2 tsp. salt2 tsp. pepper2 cups milk or light cream1 tsp. Worcestershire sauce

Combine cauliflower, broth, celery, onions, salt and pep-per in a crockpot. Cover and cook on low for 7-8 hours or on high for 3-4 hours. Using a hand mixer or hand blend-er, puree cooked ingredients until smooth. Mix in milk and Worcestershire sauce until smooth. Cook on high for 15-20 minutes. Makes 8 servings.Sandy KingOil City

CHEESY ‘SPUDATO’ SOUP6 bacon strips, diced1 medium onion, chopped2½ cups water4 medium potatoes (spuds), peeled and cubed2 tsp. salt¼ tsp. pepper1/3 cup all-purpose flour2½ cups 2% milk1 cup shredded mild cheddar cheese

Cook bacon until crisp and drain on paper towels. Sauté onion in bacon drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat and sim-mer until potatoes are tender, approximately 10 minutes. Whisk flour and milk together until smooth and add to pota-to mixture. Cook until thick-ened and bubbly. Remove from heat and stir in cheese until melted. Sprinkle with diced cooked bacon.Nancy JolleyFranklin



CHICKEN RIDDLE SOUP1 small onion2 medium carrots2 celery stalks2 Tbsp. snipped parsley¾ pound boneless, skinless chicken breast¼ tsp. salt¼ tsp. ground black pepper1 garlic clove2 2.8-oz. pkgs. chicken flavor Ramen noodle soup5 cups water

Mix all together and heat through.Chrissy AustinUnion High School

CHICKEN STEW2 Tbsp. butter2 large carrots, peeled and sliced into coins1 stalk celery, choppedSaltBlack pepper3 cloves garlic, minced1 Tbsp. all-purpose flour1½ pounds boneless, skinless chicken breasts3 sprigs fresh thyme1 bay leaf¾ pound baby potatoes, quartered3 cups low-sodium chicken brothFreshly chopped parsley, for garnish

In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stir-ring often, until vegetables are tender, about 5 minutes.

Add garlic and cook until fra-grant, about 30 seconds. Add flour and stir until vegetables are coated, then add chick-en, thyme, bay leaf, potatoes and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, about 15 minutes. Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot. Garnish with parsley before serving.Jared SpenceRedbank ValleyHigh School

CHICKEN TORTILLA SOUP4 corn tortillas (6 inch), cut into strips3½ cups chicken broth½ cup picante sauce1 tsp. garlic powder14½-oz. can whole peeled tomatoes, cut up2 medium carrots, shredded (about 1 cup)1½ cups chopped cooked chicken

Heat oven to 400 degrees. Place tortilla strips on baking sheet and bake for 15 min-utes or until golden. Mix broth, picante sauce, garlic powder, tomatoes and car-rots in a 2-quart saucepan. Heat over medium-high heat and bring to a boil. Reduce heat to low and cook for 5 minutes. Stir chicken into the saucepan and cook until mix-ture is hot and bubbling.

Top with tortilla strips before serving. Makes 4 servings.Sandy KingOil City

CLASSIC FRENCH ONION SOUP(Crockpot)¼ cup butter3 large yellow onions, sliced1 cup dry white wine3 14½-oz. cans beef or chicken brothFresh thyme (optional)1 tsp. Worcestershire sauce½ tsp. salt½ tsp dried thyme4 slices French bread, toasted1 cup shredded Swiss cheese

Melt butter in a large skillet over medium meat. Add onions and cook and stir for 15 minutes or until soft and lightly browned. Stir in wine. Combine onion mixture, broth, Worcestershire sauce, salt and thyme in a crockpot. Cover and cook on low for 4 to 4½ hours. Preheat broiler. Ladle soup into 4 oven-safe bowls. Top with bread slice and cheese. Place beneath broiler until cheese melts and just starts to brown. Garnish with fresh thyme, if desired.Sandy KingOil City


CORN CHOWDER½ pound bacon1 small onion, chopped3 stalks celery, peeled and chopped1 clove garlic, minced5-6 small to medium potatoes, peeled and diced2 cups chicken stock or broth2 chicken bouillon cubes1 cup milk1 cup heavy cream3 cups fresh corn shaved off cob OR 2 cans cream-style corn and 1 can whole kernel cornSalt and pepper to taste

Cook and crumble bacon, reserving 2 Tbsp. drippings; set bacon aside. Add celery to reserved bacon dripping and sauté for several min-utes. Add onion and continue cooking until vegetables start to turn clear and soften. Add diced potatoes, chicken stock and bouillon; simmer for 15 minutes or until potatoes are soft. Once potatoes are soft-

ened, add milk, cream and corn. Add salt and pepper to taste. Heat through. Makes 6-8 servings. To thicken, if desired, combine equal amounts of flour with soft-ened butter. Roll into ball and drop into soup as it heats. Can add in fresh chives, scallions and cheddar cheese.Laurie PulleaseOil City

CROCKPOT CHICKEN NOODLE1½ pounds boneless, skinless chicken breasts1 large onion, chopped3 carrots, peeled and sliced into coins2 stalks celery, sliced4 sprigs fresh thyme4 sprigs fresh rosemary3 cloves garlic, minced1 bay leaf

SaltPepper10 cups low-sodium chicken broth8 oz. egg noodles

In a slow cooker, combine chicken, onion, celery, car-rots, thyme, rosemary, garlic and bay leaf. Season gener-ously with salt and pepper. Pour in broth. Cover and cook on low for 6-8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to the slow cooker and add egg noodles. Cook on low, cov-ered, for 20-30 minutes.Jared SpenceRedbank Valley High School

EASY BEEF STEW(Crockpot)2 pounds beef stew meat, cut into 1-inch cubes4-oz. can mushrooms, drained1 envelope dry onion soup mix1/3 cup red or white wine1 can cream of mushroom soupHot cooked noodles

Combine all ingredients except the noodles in a crockpot. Cover and cook on low for 8-12 hours. Serve over hot cooked noodles. Makes 4-6 servings. Note: You can brown the meat before putting it in the crock-pot.Sandy KingOil City

“I was living in Erie and visited Wesbury with my cgroup. I really connected with the spiritual care anloved the chapel at Cribbs. My children love that I here and I have everything I could possibly need. pharmacy delivers to my door, the laundry staff coand gets my clothes, and the food is delicious. Forliving at Cribbs couldn’t be nicer. There are no wohere, this is my home now and I love it.”

Choosing Wesbury’s Cribbs Residential Center malife a little easier, a little safer, but never compromyour independence and choices. Call Melissa tod814-332-9009 and ask about our Move-In Incen

“I wasn’t able to live alone and I knew Wesbury was where I wanted to go.” - Shirley Hammerlee

“I was living in Erie and visited Wesbury with my church group. I really connected with the spiritual care and loved the chapel at Cribbs. My children love that I am here and I have everything I could possibly need. The pharmacy delivers to my door, the laundry staff comes and gets my clothes, and the food is delicious. For me, living at Cribbs couldn’t be nicer. There are no worries here, this is my home now and I love it.”

Choosing Wesbury’s Cribbs Residential Center makes life a little easier, a little safer, but never compromises your independence and choices.Call Melissa today at 814-332-9009 and ask about our Move-In Incentive.


GARDEN FRESH TOMATO SOUP3 medium-sized ripe tomatoes from the garden, chopped14-oz. can diced tomatoes½ green pepper, chopped½ yellow cooking onion, chopped3 cloves fresh garlic, chopped1 Tbsp. olive oil½ cup chopped fresh basil¼ cup butterSalt to tasteFresh ground pepper to tasteWater to desired thicknessSiracha (optional)

Place peppers, onions, garlic and olive oil in pan. Sauté until onions are translucent. Add chopped garden toma-toes to peppers, onions and garlic. Sauté until tomatoes become a little pasty. Add canned tomatoes, basil and butter. Heat until butter is melted. Use immersion blend-er and blend soup to desired consistency. Add water to get

desired thickness. Add sira-cha for an added kick, if desired. This recipe is excel-lent to use those end-of-sum-mer garden tomatoes.Luanne ZacherlParker

HEARTY CHICKEN TORTILLA SOUP4 skinless, boneless chicken breasts, cut into 1-inch pieces3½ cups chicken broth1 tsp. ground cumin½ cup uncooked regular long-grain white rice14-oz. can whole kernel corn with red and green pepper, drained1 cup Pace picante sauce1 Tbsp. chopped fresh cilantro2 Tbsp. fresh lime juiceCrisp Tortilla Strips

Spray 6-quart saucepan with Pam. Heat over medium-high heat for 1 minute. Add chicken to hot pan and cook until browned, stirring often. Stir in broth, cumin and rice. Heat to

boiling. Reduce heat to low. Cover and cook for 20 min-utes. Stir corn, picante, cilantro and lime juice into the stock pot. Cook until rice is tender. Top each serving of soup with tortilla strips (see recipe below). Makes 6 servings.

Crisp Tortilla Strips:Heat oven to 425 degrees. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with Pam and bake for 10 minutes or until golden.Sandy KingOil City

IRISH STEW1 cup fat-free reduced-sodium chicken broth1 tsp. dried marjoram1 tsp. dried parsley flakes¾ tsp. salt½ tsp. garlic powder¼ tsp. pepper1¼ pounds white potatoes, peeled and cut into 1-inch pieces

1 pound lean lamb stew meat or beef, cut into 1-inch cubes8 oz. frozen cut green beans, thawed2 small leeks, cut lengthwise into halves and then crosswise into slices1½ cups coarsely chopped carrots

Combine broth, marjoram, parsley, salt, garlic powder and pepper in a large bowl. Mix well. Transfer to a crock-pot. Layer potatoes, lamb (or beef), green beans, leeks and carrots into crockpot. Cover and cook on low for 7-9 hours or until meat is tender. Makes 6 servings. Note: If desired, thicken cooking liquid with a mixture of 1 Tbsp. cornstarch and ¼ cup water. Stir mixture into cooking liquid and cook on high for 10-15 minutes or until thickened.Sandy KingOil City

&

RT 8 NORTH TITUSVILLE • 1-800-227-4886 • 814-827-3694

Come visit our 10th annual Trunk or Treat October 29th from 5:30 to 7, plenty of candy for all the kids. We will also be taking in non-perishable

food fonations that will be donated to Titusville Area Food Bank. Due to Covid-19 we will be practicing social distancing and face coverings

will be required during time at the event for all individuals.





adequate and safe.

ITALIAN BEEFAND BARLEY SOUP(Crockpot)1 boneless beef top sirloin steak (about 1½ pounds)1 Tbsp. vegetable oil4 medium carrots or parsnips, cut into ¼-inch slices1 cup chopped onion1 tsp. dried thyme½ tsp. dried rosemary¼ tsp. black pepper1/3 cup uncooked pearl barley2 14-oz. cans beef broth14-oz. can diced tomatoes with Italian seasoning, undrained

Cut beef into 1-inch pieces. Heat oil in a large skillet over medium-high heat. Brown beef on all sides. Place car-rots and onion in crockpot. Sprinkle with thyme, rose-mary and pepper. Top with barley and beef. Pour broth and tomatoes over meat. Cover and cook on low 8-10 hours or until beef is tender. Makes 6 servings. Note: Choose pearl barley rather than quick-cooking barley because it will stand up to long cooking time.Sandy KingOil City

LEMON CHICKEN SOUP AND SALAD4 Tbsp. extra virgin olive oil5 scallions, chopped (separate white and green parts)4 cups low-sodium chicken broth½ cup white rice1 bunch baby turnips (about 4 oz.), quartered lengthwiseKosher saltFreshly ground pepper2 large eggs4 Tbsp. fresh lemon juice2 cups shredded rotisserie chicken, skin removed

Heat 1 Tbsp. olive oil in a large pot over medium-heat heat. Add the scallion whites and cook, stirring, until soft-ened, about 2 minutes. Add chicken broth, 3 cups water, the rice, carrots, turnips, ¼ tsp. salt and ¼ tsp. pepper. Bring to a boil, then reduce heat to medium-low and sim-mer until the rice and vegeta-bles are tender, 12-15 min-utes. Whisk the eggs and 3 Tbsp. lemon juice in a medi-um bowl. Slowly ladle about 1½ cups of the hot broth into the egg mixture, whisking constantly. Add the shredded chicken to the pot, then whisk in the egg-broth mix-ture. Return the soup to a gentle simmer, then remove

from the heat. Stir in the scallion greens and parsley and season with salt and pepper. Put salad greens in a large bowl and toss with the remaining 3 Tbsp. olive oil and 1 Tbsp. lemon juice. Season with salt and pepper. Serve with the soup.Angel DunkleClarion Area High School

NANA’S MINI MEATBALL SOUP(Crockpot)1 pound ground beef1 pound ground pork1½ cups finely grated Pecorino Romano or parmesan cheese1 cup Italian seasoned dry bread crumbs2 eggs1 bunch fresh Italian parsleyKosher salt and pepper3 quarts chicken stock1 bunch escarole, coarsely choppedHalf of a 16-oz. pkg. ditalini pasta, cooked

Combine beef, pork, cheese, bread crumbs, eggs, parsley, salt and pepper in a large bowl. Mix well by hand and roll into ¼-inch meatballs. Add meatballs and chicken stock to a crockpot. Cover and cook on low for 9 hours or on high for 5 hours. Add escarole and cook 15 min-utes or until wilted, bright green and tender. Add cooked pasta to soup just before serving. Makes 6-8 servings.Sandy KingOil City

PIZZA SOUP(Crockpot)2 14½-oz. cans stewed tomatoes with Italian seasonings, undrained2 cups beef broth1 cup sliced mushrooms1 small onion, chopped1 Tbsp. tomato paste¼ tsp. salt¼ tsp. pepper½ pound turkey Italian sausage, castings removedShredded mozzarella cheese

Combine tomatoes with juice, broth, mushrooms, onion, tomato paste, salt and pep-per in a crockpot. Shape sau-sage into marble-sized meat-balls. Gently stir into soup mixture. Cover and cook on low for 6-7 hours. Sprinkle with cheese just before serv-ing. Makes 4 servings.Sandy KingOil City

3rd Prize Winner


PUMPKIN SOUP1 Tbsp. extra virgin olive oil1 large onion, coarsely chopped4 cloves garlic, minced4 pounds pumpkin (any kind, but preferably sugar pie)4 cups low-sodium chicken brothSaltFreshly ground black pepper½ cup heavy cream, plus more for garnish

Heat oil in a heavy soup pot or Dutch oven over medium heat. Add onion and garlic and cook until golden. Meanwhile, halve, peel and scrape out seeds of the pumpkin. Cut into chunks. Add pumpkin chunks and broth to pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes. Remove pot from heat and blend mixture until smooth. Let soup cool before blending. Stir in cream and season to taste. To serve, ladle soup into bowl and add a swirl of cream, then garnish with pepper.Jared SpenceRedbank Valley High School

RICH WILD RICE SOUP¾ cup butter or margarine, divided1 large onion3 cups finely chopped celery with leaves8-oz. pkg. sliced fresh mushrooms

¼ cup all-purpose flour1 tsp. salt½ tsp. pepper2½ cups milk1½ cups Half & Half1¾ cups cooked long-grain and wild rice mix

Melt ½ cup butter in a skillet over medium heat. Add onion and cook, stirring constantly until onions are tender. Add chopped celery and mush-rooms. Cook until tender. Set aside. Melt remaining ¼ cup butter in a Dutch oven. Add flour, salt and pepper. Stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and Half & Half; cook over medium heat, stir-ring constantly until thick-ened. Stir in vegetables and rice; reduce heat to low and simmer for 15 minutes.Debra AdamsPolk

ROASTED CORN AND RED PEPPER CHOWDER(Crockpot)2 Tbsp. extra virgin olive oil2 cups fresh corn kernels or frozen corn, thawed1 red bell pepper, cored, seeded and diced2 baking potatoes, peeled and diced1 tsp. salt½ tsp. pepper12-oz. can evaporated milk2 Tbsp. minced fresh Italian parsley

Heat oil in skillet over medi-um heat. Add corn, bell pep-per and onions; cook and stir until veggies are tender and lightly browned. Transfer to a crockpot. Add broth, pota-toes, salt and pepper. Stir well to combine. Cover and cook on low for 7-9 hours or on high for 4-5 hours. Stir in evaporated milk 30 minutes before serving. Cook until heated through. Garnish with parsley. Makes 4 servings.Sandy KingOil City

STUFFED PEPPER SOUP2 pounds ground beef3 cans tomato sauce1 can stewed tomatoes1 box beef-flavored Rice-A-Roni, prepared as directed2 Tbsp. brown sugarCook ground beef, seasoning to taste with salt and pepper. Drain cooked Rice-a-Roni as directed. Mix all ingredients in a large pot and simmer for at least an hour.Lizzie JamesNorth Clarion High School

December 2020Order by November 13th

Pick up week of December 1st

Navel Oranges “Sunkist” sm box 20 lb $23.00Navel Oranges “Sunkist” lg box 40 lb $35.00Red Grapefruit sm box 20 lb $19.00Red Grapefruit lg box 40 lb $32.00Hamlin (Juice) sm box 20 lb $19.00Hamlin (Juice) lg box 40 lb $29.00Clementines “Sunkist” sm box 8 lb $20.00Clementines “Sunkist” lg box 23 lb $38.00Holiday Gift Box $30.00(18 Navel Oranges, 4 Red Grapefruit & 10 Red Apples)

Premium Gift Box $30.00(6 Navel Oranges, 11 Red Grapefruit, 3 Pears & 6 Red Apples)

Citrus Trio Gift Box $30.00(10 Navel Oranges, 11 Red Grapefruit & 10 Tangerines)

Grand Slam Gift Box $30.00(18 Navel Oranges, 6 Red Apples, 3 Golden Apples & 6 Anjou Pears)

Apple - Pear Combo $30.00(15 Red Apples & 15 Pears)

Pineapples “DelMonte” $4.50

550 N. Seneca St., Oil City(814)677-2031

Fresh Citrus Fruit Sale

SMOKEY CORN AND POTATO SOUP1 large onion, chopped2 quarts chicken broth (or vegetable broth for vegan soup)¼ cup white wine (or use broth to deglaze the pan)3 cups frozen corn3 medium potatoes, peeled and cut into small cubes2 tsp. smoked paprika1 tsp. ground pepper3 tsp. Liquid Smoke1½ tsp. sea salt, ground1 pinch cayenne pepper (optional)

In a large pot, heat 3 Tbsp. of broth. When it is hot, add onions and stir well. Cook and stir occasionally until onions are slightly caramel-ized. Add wine or broth to deglaze the pan. Once deglazed, add broth, corn and potatoes. Stir and bring to a boil. Reduce heat to low and simmer. Add paprika, ground pepper, Liquid Smoke, salt and cayenne; stir well. Cook about 30-40 minutes until potatoes are cooked. Remove 2 cups (or more, if you like chunky soup). Place the rest in a blender in small batches and blend until smooth. Put back into soup pot with the reserve. Serves about 5-6. Freezes well.Sue CareyTitusville

STUFFED PEPPER SOUP2 pounds lean ground beef28-oz. can tomato sauce28-oz. can whole tomatoes, diced2 cups peppers, chopped1 medium onion, chopped2 cups rice, cooked4 cups beef broth¼ cup brown sugar

Brown beef and drain. Add all the rest of the ingredients. Simmer at least 1 hour or until peppers are tender. I put this in a crockpot and let it cook for about 3-4 hours. Freezes well. Serves 10.Sue CareyTitusville

STUFFED THREE PEPPER SOUP2½ pounds ground beef1 envelope onion soup mix½ cup chopped onion1 cup each of diced green, red and orange peppers6 cups chicken stock2 10-oz. cans tomato soup1 can diced tomatoes2 garlic cloves, minced2 tsp. allspice¼ cup brown sugar2 Tbsp. apple cider vinegarSeveral dashes Worcestershire sauce1½ cups cooked riceSalt and pepper to taste

The night before, or the morn-ing of the day you plan to make the soup, add one enve-lope onion soup mix to raw ground beef and mix together.

Return to refrigerator until ready to prepare soup. In large Dutch oven, brown ground beef until no longer pink, crumbling as it cooks. Drain. Add onions and peppers. Sauté for a few minutes to allow vegetables to start to soften. Add chicken stock, tomato soup, diced tomatoes, minced garlic, allspice, brown sugar, vinegar and Worcestershire sauce. Stir well and simmer for 30 minutes until peppers are completely softened. Stir in cooked rice. You can top with grated par-mesan cheese and/or add 1 can of whole kernel corn.Laurie PulleaseOil City

TOM’S CHILI2 pounds ground beefDash or more chili power½ to 1 cup green pepper½ cup chopped onion2 28-oz. cans diced tomatoes40-oz. can kidney beans1-2 pounds pepper jack cheese

In a large pot, add green pepper, onion and ground beef together and cook until meat is no longer pink. Drain off grease then put meat mix-ture in pot again with the diced tomatoes and chili powder. Drain kidney beans and add them to the pot. Bring to a simmer. Cut up the pepper jack cheese in chunks and add to the chili. Simmer until cheese melts.Sabrina FuquaClarion Area High School

TORTILLA SOUP2 cans cream of chicken soup1 can diced tomatoes with green chiles1 can chicken breast, chopped1 cup canned corn½ pkg. taco seasoning (or more to taste)Shredded cheddar cheeseTortilla chips

Stir the first 5 ingredients together in a saucepan. Heat thoroughly. Serve with shred-ded cheese and crushed tor-tilla chips or eat with the chips like a dip. A good soup to eat on a cold, winter day.Lydia MillerEmlenton


Editor’s Note:The recipes featured

in the Creative Cookbook are published

as they were submitted to the

newspaper. Readers are advised

to pay close attention to all recipes to ensure

canning and other food preparation efforts are

adequate and safe.


VEGGIE BEEF STEW(Crockpot)2 Tbsp. oil1½ pounds beef for stew, cut into 1-inch pieces24-oz. bag frozen vegetables for stew1 beef bouillon cube1½ cups V8 Juice1 Tbsp. flour½ tsp. dried basil leaves, crushed½ tsp. dried oregano, crushed½ tsp. dried thyme leaves, crushed½ tsp. dried rosemary, crushed½ tsp. garlic salt

Heat oil in a 12-inch skillet over medium-high heat. Add beef and cook until well browned. Pour off fat. Place beef, vegetables and bouillon cube in a 3½-quart crockpot. Mix V8 Juice, flour, basil, oregano, thyme, rosemary and garlic salt in a medium bowl and pour into crockpot. Cover and cook on low for 10-12 hours or on high for 5-6 hours until beef is fork-tender. Makes 6 servings.Sandy KingOil City

VEGGIE STEW(Crockpot)1 Tbsp. vegetable oil2/3 cup carrot slices½ cup diced onion2 cloves garlic, chopped2 14-oz. cans fat-free vegetable broth1½ cups chopped green cabbage½ cup cut green beans½ cup diced zucchini1 Tbsp. tomato paste½ tsp. dried basil½ tsp. dried oregano¼ tsp. salt

Heat oil in skillet over medi-um-high heat. Add carrots, onion and garlic; cook and stir until tender. Transfer car-rot mixture to crockpot. Add remaining ingredients and stir to combine. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Makes 4-6 servings.Sandy KingOil City

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COMMUNITY AMBULANCE SERVICE814-437-3016

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AVOCADO CAPRESE SALAD2 cups Nature Sweet cherubs, whole2 avocados, peeled and diced1 cup mozzarella2 Tbsp. fresh basil, chopped2 Tbsp. extra virgin olive oil1/8 tsp. salt1/8 tsp. pepperBalsamic vinegar (optional)

Mix everything together and put on medium heat. Let it cook until it boils. Remove from heat. Drizzle with balsamic vinegar, if desired.Holly LongClarion-Limestone High School

BLT SALAD TOSS½ cup Pace picante sauce¼ cup prepared Italian salad dressing6 cups Romaine lettuce, torn into bite-sized pieces2 medium tomatoes, cut into thin wedges2/3 cup sliced pitted ripe olives2 cups corn chips½ cup shredded cheddar cheese3 slices bacon, cooked and crumbled

Stir picante and dressing in a large bowl. Add lettuce, toma-toes, olives and chips. Toss to coat. Top with cheese and bacon. Serve immediately. Makes 6 servings.Sandy KingOil City

Salads


BOLOGNA SLAW SALAD PITAS8-oz. pkg. bologna slices, cut into thin strips3 cups shredded cabbage2 Tbsp. chopped green pepper2 Tbsp. chopped onion1 small carrot, shredded2/3 cup mayonnaise or salad dressing3 Tbsp. horseradish sauce1 small tomato, coarsely chopped6 slices American cheese, cut in half diagonally6 pocket pitas, halved

In a large bowl, combine bolo-gna, cabbage, green pepper, onion, carrot, salad dressing and horseradish sauce. Mix well. Cover and refrigerate 1 hour. Just before serving, stir in tomato. To assemble sandwich-es, insert cheese slice and spoon in about 1/3 cup of the filling into each pocket bread half. Makes 12 sandwiches.Sandy KingOil City

BUFFALO CHICKEN LAYERED SALAD2 tsp. red pepper sauce2 cups chopped chicken10-oz. bag torn Romaine lettuce¼ cup chopped red onion1 cup thinly sliced celery1½ cups halved cherry tomatoes8-oz. bottle Ranch dressing8 slices precooked bacon, chopped (about ½ cup)

In a medium bowl, sprinkle red pepper sauce over chicken; stir to mix well. In a 9x13-inch glass baking dish, layer lettuce, onion, celery, 1 cup of the tomatoes and the chicken. Pour dressing evenly over salad.

Sprinkle with bacon and remaining ½ cup of tomatoes. Makes 8 servings.Sandy KingOil City

CHICKEN PASTA SALAD ITALIANO3 cups corkscrew (rotini) pasta, cooked al dente and drained2 4½-oz. cans Premium White Chunk Chicken Breast, drained1 small cucumber, cut in half lengthwise and sliced½ cup tomatoes, chopped½ cup frozen peas, thawed¾ cup regular or reduced-fat creamy Italian salad dressing

Place pasta, chicken, cucum-ber, tomato and peas in a large bowl. Add dressing and toss to coat. Cover and refrigerate for 30 minutes. Makes 4 servings.Sandy KingOil City

COMPANY BUFFET LAYERED SALAD1 can cream of mushroom soup1 cup sour cream, plain yogurt or mayonnaise¼ cup grated parmesan cheese1 Tbsp. grated onion6 cups mixed salad greens, torn into bite-sized pieces2 medium carrots, zucchini or cucumbers, thinly sliced2 cups sliced mushrooms2 cups tomatoes, diced4 green onions, sliced (about ½ cup)Sliced pitted ripe olives, parsley or chopped hard-cooked egg

Stir soup, sour cream, cheese and onion in a small bowl. Layer salad greens, carrots, mushrooms and tomatoes in a clear 4-quart serving bowl. Spread soup mixture over salad. Cover and refrigerate 4 hours. Sprinkle with green onions and olives before serv-ing. Makes 12 servings. You can use cream of celery or cream of chicken soup, if desired.Sandy KingOil City

CONFETTI FRUIT SALAD2 cups seeded, cubed watermelon1 cup seedless green or red grapes1 cup multi-colored mini marshmallows11-oz. can mandarin orange segments, drained8-oz. can pineapple chunks, drained

In a medium bowl, combine all ingredients and toss gently. Refrigerate until serving time. Makes 8 servings.Sandy KingOil City

CORNBREAD SALADCornbread:1 cup sugar½ cup butter, softened2 eggs, beaten2 tsp. baking powder½ tsp. salt1½ cups milk1 cup yellow cornmeal1½ cups flour

Mix all the cornbread ingredi-ents together. Put batter in a greased 9x13-inch pan. Bake at 375 degrees for 15-20 minutes. Let cool before mixing salad.

Dressing:1½ cups Miracle Whip1½ cups sour cream1 pkg. Ranch dressing mix

Mix dressing ingredients togeth-er and set aside.

Salad:1 pound bacon, fried and crumbled15-oz. can pinto or kidney beans1 cup chopped onions1 cup chopped green peppers1 cup canned corn2 cups shredded cheddar cheese3 medium tomatoes, diced

To assemble:Cube half of the cornbread into a 9x13-inch pan or large salad bowl. Top with half of the dress-ing. Layer with the salad ingre-dients in the following order: beans, onions, green peppers, corn, shredded cheese, crum-bled bacon and tomatoes. Repeat the layers. Refrigerate at least 2 hours before serving.Lydia MillerEmlenton

CRANBERRY SPINACH SALAD6 oz. spinach½ cup chopped pecans½ cup dried cranberries1/3 cup vegetable oil3 Tbsp. sugar2 Tbsp. balsamic vinegar

Mix all ingredients together and serve.Scout WassieNorth Clarion High School


CRUNCHY POTATO SALAD9 medium potatoes, cut into cubes (about 9 cups)1 can cream of celery soup¾ cup mayonnaise¼ cup vinegar½ tsp. black pepper2 stalks celery, chopped (about 1 cup)½ cup green pepper, chopped¼ cup green onions, chopped2 hard-cooked eggs, chopped

Place potatoes in a 3-quart saucepan and add water to cover. Heat over medium-high heat to boil. Reduce heat to low and cook 10 minutes or until potatoes are tender. Drain well in a colander. Stir soup, mayon-naise, vinegar and pepper in a large bowl. Add potatoes, cel-ery, green pepper, onions and eggs. Toss to coat. Cover and refrigerate 3 hours or overnight. Makes 4 servings.Sandy KingOil City

DILLED POTATO SALADSalad:4 medium red potatoes, peeled and diced4 hard-cooked eggs, chopped½ cup sliced green onions3 Tbsp. chopped fresh dill½ tsp. salt¼ tsp. pepper

Dressing:¾ cup mayonnaise1/3 cup milk1 tsp. white wine vinegar½ tsp. yellow mustard

Place potatoes in large sauce-pan. Add enough water to cover potatoes. Bring to a boil and cook for 5-8 minutes or just

until potatoes are fork-tender. Drain and rinse with cold water until cooled. In a large bowl, mix potatoes and remaining salad ingredients. To make the dressing, mix all ingredients in a medium bowl. Pour dressing over salad and mix gently. Refrigerate for 1 hour to blend flavors. Makes 12 servings.Sandy KingOil City

FAVORITE BROCCOLI SALAD1 bunch broccoli, separated into florets1 head cauliflower, separated into florets8 bacon strips, fried and crumbled1/3 cup chopped onion1 cup chopped seeded tomatoes2 hard-cooked eggs, sliced1 cup mayonnaise or salad dressing1/3 cup sugar2 Tbsp. vinegar

In a large salad bowl, combine broccoli, cauliflower, bacon, onion, tomatoes and eggs; set aside. In another bowl, combine mayonnaise, sugar and vinegar. Mix until smooth. Just before serving, pour dressing over salad and toss to coat. Makes 6-8 servings.Paula RupertAllegheny-Clarion ValleyHigh School

GRILLED CHICKEN SALAD1-2 bags of lettuce4 grilled chicken fillets, cooked and cut into pieces1 pound strawberries, slicedChoice of dressing

Put lettuce and chopped chick-en into a large bowl. Add sliced strawberries, then dressing of your choice and croutons, if desired. Makes 10 servings.Mackenzie BrinkClarion Area High School

GRILLED TENDERLOIN SALAD1 pork tenderloin (1 pound)10 cups torn mixed salad greens2 seedless oranges, sectioned and cut into bite-sized pieces

Dressing:½ cup orange juice2 Tbsp. olive oil2 Tbsp. cider vinegar1 Tbsp. grated orange peel2 tsp. honey2 tsp. Dijon mustard

In a small bowl, combine all dressing ingredients. Cover and chill until serving. Moisten a paper towel with cooking oil. Using long-handled tongs, rub oily paper towel on grill rack to coat lightly. Grill pork while it’s covered over medium heat or broil 4 inches from the heat for 9-11 minutes on each side until a thermometer reads 145 degrees.

Let pork stand for 5 minutes before slicing it thinly. Just before serving, place greens on a serv-ing plate. Top with oranges and pork. Drizzle with dressing.Ben BigleyUnion High School

HAM AND CHICKEN SALADSalad:1 cup Radiatore macaroni, cooked al dente, drained and rinsed in cold water2 cups cubed cooked chicken1 cup cubed cooked ham½ cup sliced red onion½ cup sliced celery8-oz. can pineapple chunks, drained

Dressing:½ cup tarragon or cider vinegar1/3 cup oil2 Tbsp. honey½ tsp. celery seed½ tsp. dry mustard¼ tsp. salt

In a large bowl, combine all salad ingredients. To make dressing, combine all ingredi-ents in a jar with a tight-fitting lid. Shake to blend ingredients. Pour over salad and toss to coat. Makes 4 servings.Sandy KingOil City

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Please consider donating to our campaign this year.


LAYERED SALAD SUPREMESalad:5 cups torn lettuce2½ cups broccoli florets2 cups carrots, cut julienne style15-oz. can chickpeas or garbanzo beans, drained and rinsed1 small red onion, thinly sliced

Dressing:¾ cup mayonnaise or salad dressing1/3 cup milk½ cup grated parmesan cheese2 Tbsp. chopped fresh parsley

In a 3-quart glass bowl with straight sides, layer lettuce, broccoli, carrots, beans and onion slices. To make dressing, mix all ingredients except pars-ley in a small bowl. Mix until well blended. Spread dressing evenly over the salad. Sprinkle with parsley. Serve immediately or cover and refrigerate for sev-eral hours or overnight. Makes 12 servings.Sandy KingOil City

LAYERED SPINACH SALAD9-oz. pkg. refrigerated cheese tortellini, cooked al dente and rinsed in cold water2 cups shredded red cabbage6 cups torn spinach leaves1 cup cherry tomatoes, halved½ cup sliced green onions8-oz. bottle Ranch dressing8 slices bacon, cooked and crumbled

In a large clear glass bowl with straight sides or a 9x13-inch baking dish, layer cabbage, spinach, tortellini, tomatoes and

green onions. Pour dressing evenly over the top and sprinkle with bacon. Cover and refriger-ate until serving time. Makes 8 servings.Sandy KingOil City

MOM’S POTATO SALAD2 pounds red potatoes, cut into bite-sized pieces½ cup cheddar cheese3 green onions, sliced1 1/3 cup Miracle Whip1 Tbsp. sugar½ tsp. salt¼ tsp. pepper

Cook potatoes in pan of boiling water for 15 minutes or until fork-tender; drain and cool. Add potatoes to a large bowl. Add cheese and onions and mix lightly. Combine Miracle Whip, sugar, salt and pepper in a medium bowl, then add to pota-to mixture.Sabrina FuquaClarion Area High School

OLD-FASHIONED POTATO SALAD5 medium potatoes1¼ tsp. salt¼ tsp. pepper¾ cup mayonnaise or salad dressing1 tsp. sugar2 Tbsp. dill pickle juice1 Tbsp. vinegar1 Tbsp. sweet pickle juice¼ tsp. celery salt5 green onions, thinly sliced2 Tbsp. diced sweet pickle6 hard-cooked eggs, diced

Dash onion saltSliced hard-cooked eggs, for garnishGreen pepper rings, for garnishPaprika, for garnish

In a large saucepan or kettle, cook potatoes until tender. Cool slightly and dice. In a large bowl, combine diced potatoes, salt and pepper. In a small bowl, combine next 8 ingredi-ents to make a dressing. Pour over still-warm potatoes and mix thoroughly. Refrigerate for 2 hours or overnight. Add green onions, sweet pickles and diced eggs. Mix thoroughly. Garnish with additional sliced eggs, green pepper rings and paprika, if desired. Chill until ready to serve. Makes 8 servings.Sandy KingOil City

OVERNIGHT 7-LAYER SALAD1 head lettuce, chopped fine1 head cauliflower, chopped1 bag frozen peas1 pint mayonnaise1 pkg. dry Italian seasoning1 bag shredded cheese1 pound bacon, fried and crumbled

Layer lettuce, cauliflower and peas. Then cover with mayon-naise and Italian seasoning. Add shredded cheese and fried bacon. Let stand for 24 hours or overnight in the refrigerator. Then toss and serve.Mrs. Marlin GingerichKnox

PARTY CHICKEN AND PASTA SALADSalad:5 cups rotini pasta spirals, cooked, rinsed in cold water and drained4 cups cubed cooked chicken1 cup thinly sliced celery½ cup chopped green onions12 oz. fresh snow pea pods, trimmed and halved crosswise2 cups seedless red and/or green grapes, halved8-oz. can pineapple tidbits in unsweetened juice, drained (reserve liquid)1 cup slivered almonds, toasted6-8 leaves of leaf lettuce

Dressing:1 cup mayonnaise or salad dressing2 Tbsp. finely chopped fresh ginger root1 tsp. garlic salt2 Tbsp. reserved pineapple liquid2 Tbsp. soy sauce2 Tbsp. honey

In a large bowl, mix salad ingre-dients except the pasta, almonds and lettuce. To make dressing, mix all ingredients in a small bowl. Add pasta and half of the almonds to the salad; stir gently to mix. Add dressing and toss to coat. Line serving bowl or platter with let-tuce. Spoon salad over lettuce. Sprinkle with remaining almonds. Makes 12 servings.Sandy KingOil City


PEAS & CHEESE SALAD16-oz. pkg. frozen sweet peas½ cup sliced celery2 Tbsp. chopped onion1 cup shredded cheddar cheese½ cup Ranch buttermilk dressing2 slices bacon, cooked crisply and crumbled

Cook peas according to pack-age directions until crisp-tender; drain. In a medium bowl, com-bine all ingredients except bacon; mix well. Cover and refrigerate for 1-2 hours to blend flavors. Just before serv-ing, sprinkle with bacon. Makes 7 servings.Sandy KingOil City

RAW VEGAN PAD THAI SALAD2 zucchini2 cups bean sprouts1 red or yellow bell pepper, sliced into strips4 green onions, diced½ cup fresh cilantro, chopped1 lime, juiced1 Tbsp. olive oil (raw, cold-pressed)¼ tsp. sea salt¾ cup nuts, raw, chopped or crushed

Using a vegetable peeler, peel each zucchini into thin strips. If you have a spiralizer or a large grater, you can use them for a similar effect. Combine zucchini strips, bean sprouts, bell pep-per strips, green onions and cilantro in a large bowl. Drizzle with fresh lime juice and raw, cold-pressed olive oil. Sprinkle with sea salt and gently toss together to combine. Top with chopped or crushed nuts.Terri MooreClarion-Limestone High School

ROSA MARINA FRUIT SALAD1 large can pineapple chunks, drained1 small can mandarin oranges, drained1 cup Rosa Marina macaroni, cooked¾ cup sugar2 Tbsp. flour2 eggs6 maraschino cherriesCool Whip

Mix juices from fruits with sugar, flour and eggs. Cook slowly. When thickened, combine with fruit and cooked macaroni and refrigerate overnight. Add mara-schino cherries (cut up) and a small container of Cool Whip. Can be tinted pink, if desired.Heather GanoeKeystone High School

TURKEY SLAW2 pounds ground turkey2 bags classic coleslaw mix4 green onions3 tsp. minced garlic3 Tbsp. soy sauce2 Tbsp. sesame oil2 tsp. crushed red pepper flakes (optional)2 tsp. ground ginger

Brown the turkey in a pan. In a separate pan, put the sesame oil, soy sauce, chopped up green onions and minced garlic together and stir fry until tender, then add coleslaw mix, crushed red pepper flakes and ground ginger. Cook until mostly ten-der. It will still have a slight crunch. Drain fat off turkey. Then add the turkey to the pan with the rest of the ingredients and stir to combine everything.Sandra KerchnerFranklin

VEGGIE TORTELLINI SALADCook ½ bag of tortellini. Season with parmesan cheese and olive oil to taste. Set aside. In a medi-um pan, combine 1 cup apple cider vinegar, 2 cups water and 1 tsp. salt. Bring to a boil. Add car-rots that have been sliced oblong, chopped celery, cauliflower piec-es, onions, garlic and red pepper slices. Add 1 large can Italian flat beans that have been drained. Mix together, then drain off water and vinegar. Cool. Add 1 can black beans that have been drained, ½ small jar of green olives, 2 jars artichoke hearts with juice and Italian dressing (regular or creamy) to taste. Lastly, add in tortellini and mix well.Izaiah YargarKeystone High School

WINTER CABBAGE SALAD1 gallon chopped cabbage3 green bell peppers, diced3 onions, diced2 cups diced celery2 cups apple cider vinegar2 cups sugar1 Tbsp. celery seed1 Tbsp. canning salt¾ Tbsp. mustard seed1/3 tsp. turmeric

Mix vinegar, sugar, celery seed, salt, mustard seed and turmeric in a pan and heat to a boil. Let cool, then pour over vegeta-bles. Mix well and put into glass jars. Keep in refrigerator. Will keep for several months.Frances SmithCarlton

WINTER SLAW1 gallon jar full of chopped cabbage3 green sweet peppers, chopped3 onions, diced1 pint vinegar2 cups sugar1 Tbsp. celery seed1 Tbsp. mustard seed1/3 tsp. turmeric1 Tbsp. salt

Mix cabbage, peppers and onion into gallon jar. Heat the rest of the ingredients until boil-ing. Pour liquid mixture over cabbage mixture. Mix well and put into individual glass jars or leave it in the gallon jar. After it is mixed with the hot mixture, it will shrink in size. Store in refrigerator for up to 2 months.Janine SheatzPolk

Dunham’s Sports,Ollie’s Bargain Outlet,Bath & Body Works,

Maurices and many more!

6945 US Route 322Cranberry, PA 16319

The area’s shopping destination since 1981

www.cranberrymall.comBe sure to Like us on Facebook

Shopping Hours:Sunday Noon - 5pm

Monday - Saturday 10am - 9pm814.676.2353


Apple Crisp1. Buy 1 can of apples 1 glass ctaner to put it in a olso gramcrackers and a loff of bred. 2. Put the bred on the botum of the ctaner

and then put the apples on 3. the bred abd then put more bred on and then put gramcrackers on and then put it in

the oven einjoy.

Gianna ReavisPenut butr and geley

1. Get the bred out.2. Then get the penut butr out.

3. get hte geley out.4. get a butr nife out.

5. spred the geley on the bred6. spred the penut butr on the bred.

7. Then put the bred together.

Sadie Highfield

stedces1. put the stedces in the pot 2. win it dun put puthr on it

3. put musr chese and put sose 4. and mesk the stedcces for 30 sekit.

Landon Weiss

pukin pieflawr and melk

J’din Rakowski

punkin pie1. get punkin2. get crust

3. get shuger4. put all together

5. put in uvin6 at last yemmy pie

Elliot Thompson

apple pieStep 1 get apples

Step 2 get weat and crustStep 3 put it in a pan

Step 4 then put the apples inStep 5 put it in the ovin

then you have a apple pie

Aniella McNulty

UCIP IS NOW HIRING!!UCIP provides services and care to individuals with developmental disabilities. We provide services in Clarion, Crawford and Venango Counties. If you are compassion-

ate, organized, reliable, professional and want to make a difference in someone’s life, contact us today!

Please apply in person at the UCIP location nearest to you. Locations are:Clarion County Office- 11289 Route 322 • Shippenville, PA

Crawford County Office- 18282 Technology Drive, Suite 202 • Meadville, PAVenango County Office- 33 Seneca Street • Oil City, PA

No telephone calls please. Equal Opportunity Employer.United Community Independence Programs

Caring People Supporting Quality of Life for All

UCIP is accepting applications for Full-Time Direct Service Professionals in our Residential Programs.These positions may require evening and weekend availability depending on the shift.

You will be providing support to individuals with developmental disabilities in a group home and community setting.

Why UCIP?- Starting Wage of $13.00 per hour

- Fully paid health insurance, vision insurance, and dental insurance for all full-time positions after 90 days- Matching retirement plan - Excellent paid time off after 90 days - Paid holidays - Paid Training

Applicants should be motivated and reliable with a solid work history; must pass a pre-employment drug screening and medical examination; have favorable ACT 33 and 34 clearances; and a valid driver’s license with a receipt of a satisfactory driving record.

Recipes were written by Mrs. Hess’s Second Grade Students at Sandycreek Elementary School

Recipes from Your “Kids’ Kitchen”


Pdnjget jelly and penut duct and brade and

put them together.

Oliver Harris

skod1 beal I

2. put nona wol3. put 2 to 2 ineen

Mikah Ho

Pink StuffStep 1. add flawrStep 2. add Milk

Step 3. add wipcremStep 4. add morshmelos

Stp 5. add pink fuddulringYum!

Aubrie Brinkley

shekl it1. make bo.2. shap it.

3. bak.4. frostin.

5. etix.

Shaleiann Hoover

apple soossepp 1 applessepp 2 simnssepp 3 mix

sepp 4 put in a cron

Ronan Johnson

612 Grant St., Franklin • 432-2109Open Monday - Friday 8-5

Saturday 8-3• Fresh & Silk Arrangements

• Gift Ideas For Your Home & Garden• Fresh Fall Arrangements • Mums Availalbe

Make it with Swiss1734 Perry Highway, Fredonia, PA

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main st. marketmain st., polk814-432-5558

Stock up the campGroceries • Fresh Meats

Beef Sticks • Jerky

Visit Our Farm Market on Rt. 417, 676-6194Open 10am-6pm Mon-Sat • 11am-5pm Sun

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For The Best of Fall

18 Varieties of Delicious Apples, Unpasteurized Apple Cider and other fresh produce.

Pumpkins! Pumpkins! Pumpkins!

skem eeeg1. Krak eeeg2. mis eeg

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5. eat Eeeg

Parker Domres




saladFirst you chop up letis and tomato.

Then you put it in a bowl then dresing.

Christina Horchler

Punpkin Pieyou put shuger in it and then you put punpkin spis and then you put pun-pkin stuff in it and put it in the aven.

Leah Adams

pizzaGet eggs and flower ti get dogh.Flaten it out and add tomato sos.Sprinkel some chees on the pizza.

Put the pizza in the oven.Take it out and ejoy.

Makiah O’Donnell

samwich2 bred penet buder

put them together and you have a samwich

Liam Bidish

Chees SamwichFrist you take tow pisise of bread and then

you git a bunch of ches and let it cook.

Brooke Miller

pieI have a segret resupy that noone nose

adawt. but I will tell you one time. It is flawer/eggs/shooger/milk/apples/a segret/pie yum yum

Braelynn Carr

Present our 10th Annual

THURSDAY, OCTOBER 29th 5:00 - 7:00 PMBring the kids & family out to a safe, fun, and lighted event. Search the trunks of our vehicles and beds of our trucks for goodies. Please bring

a non-perishable food item to help out the local area food bank.Rt. 8 North of Titusville • 814-827-3694

McDonald’sPumpkin Pies

Baked Goods Coming Soon!Apple Fritters • Blueberry Muffins • Cinnamon Rolls

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707 Main St. & 136 Perkins Rd. • Clarion




BACON-WRAPPED FINGERLING POTATOES WITH THYME(Crockpot)1 pound fingerling potatoes2 Tbsp. olive oil1 Tbsp. minced fresh thyme½ tsp. pepper¼ tsp. paprika½ pound bacon strips¼ cup chicken broth

Toss potatoes with oil, thyme, pepper and paprika in a large bowl. Cut each bacon slice in half lengthwise. Wrap a half-slice of bacon tightly around

each potato. Heat large skillet over medium heat; add pota-toes. Reduce heat to medium-low. Cook until lightly browned and bacon has tightened around potatoes. Place pota-toes in a crockpot and add broth. Cover and cook on high for 3 hours. Makes 4-6 serv-ings. Note: This can be more eye-catching with other types of small potatoes that are purple or yellow.Sandy KingOil City

BAKED STUFFED TOMATOES6 medium tomatoes½ small green pepper, finely chopped (about ¼ cup)¼ cup grated parmesan cheese1/3 cup croutons1 tsp. salt

Remove stem ends from toma-toes; cut thin slices on the bot-tom of each tomato to prevent them from tipping. Remove pulp from each tomato, leaving a ½-inch wall; chop enough pulp to fill up a 1/3 cup. Mix tomato pulp, green pepper, cheese, croutons and salt. Fill with tomato-cheese mixture. Place filled tomatoes in an ungreased oblong 12x7½ x2 inch baking dish. Cook, uncovered, at 350 degrees until tomatoes are heated through, about 20 min-utes. Garnish with parsley sprigs or crumbled crispy fried bacon, if desired.Ben BigleyUnion High School

BROCCOLI & CHEESE CASSEROLE1 can cream of mushroom soup½ cup milk2 tsp. yellow mustard16-oz. bag frozen broccoli florets, thawed1 cup shredded cheddar cheese1/3 cup dry bread crumbs2 tsp. butter, melted2 cups cooked rice (optional)

Stir soup, milk, mustard, broc-coli and cheese in a 1½-quart casserole dish. Stir bread crumbs and butter in a small bowl. Sprinkle crumb mixture over broccoli mixture. Bake at 350 degrees for 30 minutes or until mixture is hot and bub-bling. Note: Can add 2 cups cooked white rice to broccoli mixture before baking. Makes 6 servings.Sandy KingOil City

BROCCOLI & CHEESE STUFFED SHELLS15-oz. container ricotta cheese10-oz. pkg. frozen chopped broccoli, thawed and well drained1 cup shredded mozzarella cheese1/3 cup grated parmesan cheese¼ tsp. pepper18 pasta jumbo shells, cooked al dente and drained24-oz. jar Prego chunky garden combination Italian sauce

Stir ricotta, broccoli, a ½ cup of the mozzarella, parmesan and pepper in a medium bowl. Spoon about 2 Tbsp. of cheese mixture into each shell. Spread 1 cup of Italian sauce in the bottom of a 9x13x2-inch baking dish. Place filled shells on the sauce. Pour remaining sauce over the shells. Sprinkle with remaining mozzarella cheese. Bake at 400 degrees for 25 minutes or until hot and bub-bling. Makes 6 servings. Sandy KingOil City

CAULIFLOWER AND BROCCOLI CARBONARASalt1 pound macaroni2 cups small broccoli florets2 cups cauliflower florets2 large eggs, at room temperature2 egg yolks, at room temperature¼ cup heavy cream, at room temperature2 Tbsp. extra virgin olive oil1½ cups freshly grated parmesan, plus more for garnishPepper¼ cup chopped fresh parsley, plus more for garnish

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instruc-tions until al dente (not quite done). During the last minute of cooking time, add broccoli and cauliflower. Reserve 1 cup of the pasta water. Meanwhile, in a separate bowl, combine eggs and yolks with heavy cream, olive oil and parmesan. Mix well with a fork and sea-son with salt and pepper. Drain pasta and vegetables. Add back to the pot. Stir in cheese mixture and parsley, then quickly toss together to evenly coat the pasta and prevent the eggs from scrambling. Add more pasta water to make a creamy sauce. Garnish with parsley and pepper. Serve immediately.Jared SpenceRedbank Valley High School

Vegetables


BRUNCH POTATOES WITH BACON & CHEESE3 medium Russet potatoes, peeled and cut into 1-inch cubes1 cup chopped onion½ tsp. seasoned salt4 slices crispy cooked bacon, crumbled1 cup shredded sharp cheddar cheese1 Tbsp. water or chicken broth

Coat crockpot with Pam spray. Place half of the potatoes in crockpot. Sprinkle half of onion and seasoned salt over pota-toes; top with half of the bacon and cheese. Repeat layers, ending with cheese. Sprinkle water over the top. Cover and cook on low for 6 hours or on high for 3½ hours or until pota-toes and onion are tender. Stir gently to mix and serve hot. Makes 6 servings.Sandy KingOil City

CHEESY CORN AND PEPPERS(Crockpot)2 pounds frozen corn2 Tbsp. butter, cut into cubes2 poblano peppers, chopped, OR 1 large green pepper, chopped½ tsp. ground cumin1 tsp. salt¼ tsp. coarsely ground black pepper1 cup shredded sharp cheddar cheese3 oz. cream cheese, cut into cubes

Coat inside of crockpot with Pam spray. Combine all ingredi-ents except the cream cheese and cheddar cheese in the crockpot. Cover and cook on

high for 2 hours. Stir in chees-es. Cover and cook on high for 15 minutes or until cheeses are melted. Makes 8 servings.Sandy KingOil City

CHEESY SLOW COOKER POTATOES32-oz. bag shredded hashbrown potatoes1 can cheddar cheese soup12-oz. can evaporated milk1 cup chopped onion

Combine all ingredients in a crockpot. Cover and cook on low for 6-8 hours. Makes 6 servings.Sandy KingOil City

CHOW-CHOW2 cups carrots2 cups onion2 cups celery2 cups cabbage2 cups green peppers2 cups green tomatoes2 cups cucumbers2 cups cauliflower2 cups lima beans2 cups kidney beans

Dressing:1½ quarts vinegar5 pounds sugar1 Tbsp. celery seed1 Tbsp. dry mustard1 Tbsp. turmeric1 cup flour

Cook vegetables; drain. Mix dressing ingredients and bring to a boil, then pour over vegetables. Keep stirring for a few minutes until thickened to your taste. Pour mixture into jars and seal.Abigale DownsRedbank Valley High School

COOL, COOL GAZPACHO6 cups peeled, seeded and chopped tomatoes1½ cups V8 Juice1 1/3 cups cucumber, peeled, seeded and diced½ cup onion, finely diced1/3 cup green pepper, finely diced2 cloves garlic, minced¼ cup olive oil2 Tbsp. vinegar1/8 tsp. pepperHot pepper sauce to taste (optional)

Stir tomatoes, V8, cucumber, onion, green pepper, garlic, oil, vinegar, pepper and hot pepper sauce in a large mixing bowl. Cover bowl and refrigerate for about 1 hour or until ready to serve. Makes 6 servings.Sandy KingOil City

CRISPY CANNED PEPPERSPeppers, cut into ringsVegetable oilSalt

Syrup:1 pint vinegar3 cups water3 cups sugar

Pack pepper rings into pint jars. Add ½ tsp. vegetable oil and ½ tsp. salt to each jar. Mix syrup ingredients together and heat to boiling. Pour over peppers while still boiling hot. Fill to mouth of jars. Makes 5-6 pints.Mrs. Marlin GingerichKnox

FRIED GRASSHOPPERS3 Tbsp. vegetable oil3 3.14-oz. cans green beans8 Tbsp. flour

Heat oil in medium-sized skillet. Add drained green beans. Cook 10-15 minutes. Add flour on top and continue to stir.Mackenzie BrinkClarion Area High School

GARDEN POTATO CASSEROLE(Crockpot)1¼ pounds baking potatoes, unpeeled, sliced1 small green or yellow bell pepper, thinly sliced¼ cup finely chopped yellow onion2 Tbsp. butter, cut into bits, divided½ tsp. salt½ tsp. dried thymePepper1 small yellow squash, thinly sliced1 cup shredded sharp cheddar cheeseChopped chives (optional)

Place potatoes, bell pepper, onion, 1 Tbsp. butter, salt, thyme and pepper in a crock-pot. Mix well. Evenly layer squash over potato mixture; add remaining 1 Tbsp. butter. Cover and cook on low for 7 hours or on high for 4 hours. Remove potato mixture to serv-ing bowl. Sprinkle with cheese. Let stand for 2-3 minutes or until cheese melts. Sprinkle with chives, if desired. Makes 5 servings.Sandy KingOil City


GLAZED CARROTS2 pounds carrots¼ cup butter¼ cup packed brown sugar¼ tsp. salt1/8 tsp. ground white pepper

Place carrots into a large saucepan. Pour in enough water to reach depth of 1 inch and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8-10 min-utes. Drain and transfer to a bowl. Melt butter in the same saucepan. Stir in brown sugar, salt and white pepper and stir until sugar and salt have dis-solved. Transfer carrots into brown sugar sauce. Cook and stir until carrots are glazed with sauce, about 5 more minutes. Makes 8 servings.Heather GanoeKeystone High School

GRATIN POTATOES WITH ASIAGO CHEESE(Crockpot)6 slices bacon, cut into 1-inch pieces6 medium baking potatoes, peeled and thinly sliced½ cup grated Asiago cheeseSalt and pepper1½ cups whipping cream

Heat skillet over medium heat. Add bacon. Cook and stir until crispy. Transfer to paper towel-lined plate to drain. Pour bacon fat from skillet into a crockpot. Layer ¼ of the potatoes on the bottom of crockpot. Sprinkle ¼ of the bacon over potatoes and top with ¼ of the cheese. Season with salt and pepper. Repeat layers. Pour cream over all. Cover and cook on low for 7-9 hours or on high for 5-6 hours. Makes 4-6 servings.Sandy KingOil City

GREEN BEANS & PESTO RICE(Crockpot)15-oz. can great northern beans, rinsed and drained14-oz. can chicken broth¾ cup uncooked converted long-grain white rice1½ cups frozen green beans, thawed½ cup prepared pestoGrated parmesan cheese (optional)

Combine northern beans, broth and rice in a crockpot. Cover and cook on low for 2 hours. Stir in green beans. Cover and cook 1 hour or until rice and beans are tender. Turn off crockpot and transfer stone-ware to heatproof surface. Stir in pesto and parmesan cheese, if desired. Let stand, covered, for 5 minutes or until cheese is melted. Serve immediately. Makes 8 servings.Sandy KingOil City

GRILLED PEPPERS4 sweet peppers (red, yellow, orange, purple bell peppers)2 Tbsp. olive oil (for brushing)

Heat charcoal or gas grill to medium-hot. You should be able to hold your hand about an inch above the cooking grate for 3-4 seconds before pulling it away from the heat. While the grill heats, core and halve or quarter large peppers. Smaller peppers can be grilled whole. Brush the skin side of each piece of pep-per with olive oil. Place peppers on hot grill, skin side down. Cover the grill and cook until tender, about 10 minutes.

The skin should blacken a fair amount. Remove the blackened grilled skin; it should slip more or less right off. Or, keep things simple and let diners do it themselves. Sprinkle with salt and serve hot, warm or at room temperature.Terri MooreClarion-Limestone High School

HOBO BEANS½ pound bacon, diced, browned and drained1 pound hamburger½ cup chopped onions16-oz. can lima beans, drained15½-oz. can kidney beans, drained15-oz. can butter beans, drained16-oz. can pork and beans, not drained1 tsp. salt4 tsp. vinegar1½ cups brown sugar1½ cups ketchup

Brown the hamburger and onion together; drain. Combine hamburger, onion, bacon, lima

beans, kidney beans, butter beans and pork and beans. In a separate bowl, stir together the salt, vinegar, brown sugar and ketchup. Add to meat and beans mixture. Stir well. Bake, uncovered, at 350 degrees for 1 hour.Dan CloverClarion County Career Center

ONION CASSEROLE4 cups sliced onions½ cup oleo6-oz. pkg. cornbread stuffing mix1 can cream of celery soup½ cup sour cream

Sauté onions in oleo until trans-lucent. In a bowl, combine stuff-ing mix, soup and sour cream. Fold in onions. Pour into 2-quart casserole and top with buttered breadcrumbs. Bake at 350 degrees for 30 minutes.Debra AdamsPolk


PARMESAN POTATO WEDGES(Crockpot)2 pounds red potatoes, cut into ½-inch pieces¼ cup finely chopped onion1½ tsp. dried oregano½ tsp. salt¼ tsp. pepper2 Tbsp. butter, cubed¼ cup grated parmesan cheese

Layer potatoes, onion, oregano, salt, pepper and butter in a crockpot. Cover and cook on high for 4 hours. Transfer pota-toes to serving platter and sprinkle with cheese. Makes 6 servings.Sandy KingOil City

POTATO CASSEROLE1 large onion, chopped1 green pepper, chopped4 Tbsp. butter10 potatoes, diced and cooked1 small jar pimentos1 Tbsp. parsley1 can cream of celery soup½ pound Velveeta cheese, cubedSaltPepperMilk

Sauté onion and pepper in but-ter. Add to the rest of the ingre-dients, using just enough milk to moisten. Mix well and put into a casserole dish. Cover the top with hand-crushed Corn Flakes crumbs. Bake at 400 degrees for 45 minutes to 1 hour.Paula RupertAllegheny-Clarion Valley High School

POTATOES STROGANOFF½ pound ground beef½ tsp. garlic powder1 pkg. Betty Crocker au gratin potatoes2 cups hot water2/3 cup milk4-oz. can mushroom stems and pieces, drained1/3 cup sour cream

Cook beef and garlic powder in a 10-inch skillet over medium heat for 8-10 minutes, stirring occasionally, until beef is brown; drain. Add potatoes and sprinkle with sauce mix. Stir in water and milk. Heat to boiling; reduce heat. Cover and simmer for about 30 minutes, stirring occasionally, until potatoes are tender. Stir in mushrooms and sour cream. Cook until hot. Makes 4 servings.Sandy KingOil City

ROASTED GARLIC POTATOES2 cloves garlic, minced or ½ tsp. garlic powder2 Tbsp. vegetable oil4 medium potatoes, each cut into 8 wedgesPaprika

Mix oil and garlic. Toss pota-toes with the oil mixture until evenly coated. Sprinkle with paprika. Bake at 350 degrees until potatoes are tender. Makes 6 servings. Note: You can arrange the potatoes around a 2-pound meatloaf and bake for 1 to 1½ hours until meatloaf is cooked through.Sandy KingOil City


RUSTIC CHEDDAR MASHED POTATOES(Crockpot)2 pounds Russet potatoes, peeled and diced1 cup water1/3 cup butter, cut into small pieces½ to ¾ cup milk1¼ tsp. salt½ tsp. pepper½ cup finely chopped green onions½ to ¾ cup shredded cheddar cheese

Combine potatoes and water in crockpot. Dot with butter. Cover and cook on low for 6 hours or on high for 3 hours or until potatoes are tender. Transfer potatoes to large mixing bowl. Beat potatoes with electric mixer at medium speed until blended. Add milk, salt and pepper and beat until blended. Stir in green onions and cheese. Cover and let stand 15 minutes for flavors to blend and cheese to melt. Makes 8 serv-ings.Sandy KingOil City

SAVORY VEGETABLE STIR FRY1 Tbsp. olive oil2 medium yellow squash, sliced (about 2 cups)2 medium zucchini, sliced2 cups baby carrots, cut1 cup red onion, cut in half and thickly sliced2 packets Swanson Flavor Boost vegetable broth

Heat oil in 12-inch skillet over medium-high heat. Add both squashes, carrots and onion and stir fry until veggies are

tender-crisp. Stir broth into the skillet and cook until mixture is hot. Makes 6 servings.Sandy KingOil City

SPEEDY STIR-FRY VEGGIES6-8 fresh whole mushrooms, wiped clean1 medium red bell pepper2 medium carrots½ small onion1 Tbsp. olive oil1½ cups fresh broccoli florets1 garlic clove½ tsp. dried oregano¼ tsp. saltDash of ground black pepper

Chop vegetables and stir fry in oil. Add seasonings and serve.Chrissy AustinUnion High School

SWEET AND SPICY CALICO BEANS½ pound bacon, cooked and crumbled1½ pounds ground beef, cooked and crumbled1 small onion, cooked in a bit of reserved bacon drippings until softened55-oz. can pork and beansAny combination of three 15½-oz. cans of assorted beans (cannelli, pinto, navy, garbanzo), drained½ cup brown sugar¼ cup white sugar

¼ cup molasses½ cup ketchup½ cup sweet chili sauce (Sweet Baby Ray’s)2 Tbsp. apple cider vinegarLarge dollop of spicy brown mustard

Mix all ingredients well and pour into a large casserole dish. Top with strips of bacon, if desired, and bake, uncovered, at 350 degrees for 1 hour. Makes 8-10 servings. For an extra meaty version, add slices of fried kielbasa.Laurie PulleaseOil City

SWEET POTATO AND LENTIL STUFFED PEPPERS4 halved peppers (green or poblano)3 Tbsp. olive or avocado oil2 cups cooked lentils1 cup diced tomatoes2 cloves minced garlic½ cup diced white or yellow onions1 cup cubed sweet potatoes1 cup shredded dark leafy greens (kale, spinach, collards)

1 tsp. curry powderSalt and pepper to taste1 cup shredded cheddar cheese (optional)

Preheat oven to 400 degrees. Brush all sides of the halved peppers with oil and place in a large casserole dish. The pep-pers should be snug against one another. In a large skillet, add 2 Tbsp. oil to the pan and sauté garlic, onion, and sweet potatoes on medium heat until the sweet potatoes begin to brown. Toss in the leafy greens, turn off the heat, and cover the skillet with a lid for 3 minutes. Remove the lid. In a large bowl, add the lentils and tomatoes. Stir in the sauteed vegetables. Season with curry powder, salt and pepper to taste. Carefully spoon filling into each pepper, filling to the brim. Cover the casserole dish with a lid and cook for 30 minute. Remove the lid and cook for 15 addition-al minutes or until browned. Enjoy on a bed of greens or grains. Serves 4. This is a deli-cious vegan alternative to tradi-tional stuffed peppers. Serve over rice, quinoa or any grain and top with the hot sauce of your choice.Erin WincekOil City

For All Your Home NeedsHOME APPLIANCES

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ApplianceStore

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THANKSGIVING STUFFED CELERY1 cooked turkey liver1½ Tbsp. minced onion¼ tsp. garlic salt1 hard-boiled eggItalian or Ranch dressingCelerySalt and pepper to taste

Cook turkey liver along with everything else packed inside the turkey in water until tender. The broth, heart and gizzard can be used later for gravy, if you wish. Cool liver, then mash with a fork until it resembles sand. Mash hard-boiled egg the same way and combine with the liver. Add onion, garlic salt, salt and pepper. Then moisten with dressing until it holds together well and stuff the cel-ery. Cut into serving pieces.Anna Marie BrumbaughOil City

TOMATO BASIL PIE4-5 large tomatoes1/3 cup thinly sliced sweet onion¼ cup basil pesto½ cup mozzarella cheese1/3 cup parmesan cheese5 basil leaves, shredded½ cup mayonnaise½ cup shredded cheddar cheese1 pie shell

Slice tomatoes thinly. Place on paper towels to drain for 1 hour. Heat oven to 400 degrees. Roll out pie shell and place in either a pie pan or tart dish. Prick bot-tom and bake for 8 minutes.

Layer onions on bottom of pie shell. Top with grated parmesan cheese and mozzarella cheese for an even layer. Spread pesto over cheese. Layer half of the tomatoes overlapping in a circu-lar pattern. Mix mayonnaise and cheddar cheese. Spread over tomatoes. Layer fresh basil. Layer remaining tomatoes on top. Bake at 400 degrees for 25-30 minutes. Remove from oven and sprinkle more cheese on top and then more fresh basil. Let set for 30 minutes before serving.Jolene FramptonNew Bethlehem

VEGETABLE CURRY OVER JASMINE RICE1 Tbsp. vegetable oil4 large onions, cut in half and sliced2 cups broccoli florets1 large carrot, peeled and sliced3½ large red bell peppers, cut into 2-inch-long strips2 cups sliced shiitake mushrooms4-oz. jar red curry paste14 oz. unsweetened coconut milk1 cup Swanson certified organic vegetable broth1 tsp. cornstarch2 Tbsp. waterHot cooked jasmine rice

Heat oil in 12-inch skillet over medium heat. Add onion and cook for 2 minutes, stirring occasionally. Add broccoli and carrots and cook for 3 minutes or until tender-crisp, stirring occasionally.

Add pepper and mushrooms and cook for 3 minutes or until tender-crisp, stirring occasional-ly. Stir in the curry paste, coco-nut milk and broth and heat to a boil. Reduce heat to low. Cook for 5 minutes, stirring occasion-ally. Stir the cornstarch and water in a small bowl until smooth. Add to the skillet and cook and stir until the mixture boils and thickens. Season to taste. Serve the vegetable mix-ture over the rice.Angel DunkleClarion Area High School

VEGETABLE CURRY OVER RICE2 Tbsp. vegetable oil1 large onion, cut in half and sliced4 cups broccoli florets2 large carrots, peel and sliced1 large red pepper, cut into 2-inch-long strips1 cup vegetable broth1 tsp. cornstarch2 Tbsp. water2 cups of hot cooked rice

Heat oil in 12-inch skillet over medium heat. Add onions and cook for 2 minutes, stirring occasionally. Add broccoli and carrots and cook for 3 minutes or until tender-crisp. Stir in the broth and heat to a boil; reduce heat to low and cook for 5 min-utes. Stir the cornstarch in water in a small bowl until smooth. Add to the skillet and cook and stir until mixture thickens.Holly LongClarion-LimestoneHigh School

VEGETABLE ROTINI1 can broccoli cheese soup8-oz. pkg. cream cheese, softened¾ cup milk2 Tbsp. Dijon-style mustard (optional)1/3 tsp. pepper3 cups cooked rotini (about 2½ cups dry)2 cups cut up fresh vegetables (broccoli, cauliflower and carrots), cooked, OR 16 oz. frozen vegetable combination½ cup grated parmesan cheese

In a 3-quart saucepan, gradual-ly stir soup into cream cheese. Add milk, mustard and pepper. Over low heat, heat through, stirring often. Add cooked mac-aroni, vegetables and parme-san cheese. Heat through, stir-ring often. Makes 4 servings.Abigale DownsRedbank Valley High School

ZUCCHINI CASSEROLE2 medium zucchini, sliced1 jar homemade pasta sauceMozzarella cheese1 pound Italian sausage

Layer zucchini, sauce, sausage and cheese in a crockpot. Cook on low for 6 hours.Lizzie JamesNorth Clarion High School



By Jeanmarie Brownson

CHICAGO (TNS) — My anxiet-ies subside when three things align in my world: a full gas tank, cash in my wallet and plenty of food in the refrigerator. Specifically, fresh fruit and vegetables.

Luckily, fall farmers markets and produce stands overflow with good-ness. Think squash, onions, pota-toes, sweet peppers and hot chiles. The variety of tubers and root veg-etables can be intimidating, but rest assured most take to simple cook-ing methods, such as steaming and roasting, beautifully.

I’m particularly fond of the mild-mannered, pale green globes of kohlrabi. Especially when they sport bright-green, leaf-topped stems. Not only does that mean they are very fresh, but also those leaves are edible. I treat the greens like lacinato kale — steaming or sauteing them.

Kohlrabi is technically not a root vegetable or a tuber; rather it is an enlarged, above-ground stem. I pre-fer to purchase kohlrabi when it’s the size of a baseball because it can be enjoyed raw in thin slices or fine shreds, or quickly steamed in the microwave. Some kohlrabi variet-ies can be as large as a softball — these are best steamed to tender-ness. I always peel the globes to remove any tough, fibrous skin.

Kohlrabi, with its mild, broccoli-stem flavor, absorbs other ingredi-ents, such as herbs, garlic, soy sauce, olive oil or butter, beautiful-ly.

Beets, on the other hand, sport loads of their own unique, earthy flavor. Cooks and chefs have embraced the once-maligned bur-gundy-red root and now feature them prominently on menus and in

cookbooks. Farmers markets prove a good source for non-traditional types, such as candy stripe, golden and white beets. I like how well all of them pair with flavored oils and smoky bacon fat. Sharp additions, such as tangy cheese, vinegar, onions and garlic help mellow their inherent beetiness. So does oven-roasting or grill-steaming them in foil packets.

Like kohlrabi, the freshest beets are sold with their green leafy tops intact. Do not discard the greens — instead saute them in a skillet with a little olive oil and enjoy as a side or addition to scrambled eggs or grain bowls. To motivate me to cook the greens before they wilt ter-ribly, I remove them as soon as I get the beets home. Rinse, spin dry and they are good to go.

The kohlrabi and sausage skillet supper that follows can be made with other vegetables as well. I

often sub in diced parsnip and tur-nip as well as cubes of golden pota-toes. The foil-packet roasted beets taste good hot or chilled. I spoon warm leftovers onto toasted naan for a casual meatless main dish.

KOHLRABI AND CARROT RIBBON SALAD

Prep: 15 minutesCook: 10 minutesMakes: 4 to 6 side servings

3 medium-size kohlrabi, about 1½ pounds, trimmed, peeled

2 medium-size carrots, trimmed, peeled

2½ Tbsp. tamari soy sauce2 Tbsp. unseasoned rice vinegar1½ to 2 Tbsp. honey or sugar, to

taste½ to 1 Tbsp. piri piri hot sauce (or

other hot sauce), optional, to taste½ tsp. dark Asian sesame oilSalt

Chopped fresh green onions or chives

Sesame seeds

1. Cut peeled kohlrabi in half through the stem end. Put the cut side down on the cutting board and slice thinly into half-moons. You should have about 4 cups. Use a vegetable peeler to shave carrots into long ribbons; you should have about 2 cups loosely packed.

2. Put sliced kohlrabi into a microwave-safe bowl. Add 1/3 cup water and cover with a lid or plastic wrap vented at one corner. Microwave on high (100% power), stirring once or twice, until fork-tender, 6 to 8 minutes. (The tip of a fork should pierce it easily.) Let stand, covered, 5 minutes. Drain well. Return to bowl; stir in carrots. Cover and set aside while you make the dressing.

Flavors of fall

Kohlrabi is not a root vegetable or a tuber, but an above-ground stem. It can be sliced or shredded and quickly steamed in the microwave.

Beets and kohlrabi come to the table

See FALL VEGETABLES, Page 42


3. Whisk together soy sauce, vine-gar, honey, hot sauce and oil in a medium-size bowl until homogenous. Add kohlrabi and carrots. Toss well to coat. Taste and season with salt. Serve warm or at room temperature garnished with plenty of chopped green onions and sesame seeds.

Nutrition information per serving (for 6 servings): 69 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 15 g carbohydrates, 10 g sugar, 3 g protein, 665 mg sodium, 4 g fiber

SMOKED SAUSAGE AND KOHLRABI

SKILLETPrep: 20 minutesCook: 20 minutesMakes: 6 entree servings

If desired, use smoked sausage made from turkey or chicken here to reduce the richness of the dish. If serving the dish with pasta, choose medium shapes such as penne, orec-chiette or gemelli.

3 medium-size kohlrabi, about 1½ pounds, peeled, diced to ¾-inch size

Salt3 Tbsp. olive oil1 large (12 oz.) Vidalia or other

sweet onion, halved, thinly sliced1 small red, yellow or orange bell

pepper, seeded, diced3 cups chopped fresh kohlrabi

greens, lacinato kale or baby kale leaves

½ tsp. ground cumin12 ounces smoked, fully cooked

sausage, such as Polish, kielbasa, cheddarwurst or andouille, sliced ½ inch thick

3 cloves garlic, finely chopped3 cups cooked pasta, optionalMalt or unfiltered cider vinegar

1. Put diced kohlrabi into a microwave-safe bowl. Add ½ cup water and ½ tsp. salt; stir well. Cover with a lid or plastic wrap vented at one corner. Microwave on high (100% power) until fork-ten-der, 7 to 8 minutes. Let stand, 5 minutes. Drain well.

2. Meanwhile, heat a large (12- or 14-inch) nonstick skillet over medium heat, then add oil and onion. Cook, stirring often, until golden, about 8 minutes.

3. Add drained kohlrabi and red pepper to onions. Cook, stirring, to brown the kohlrabi, about 5 min-utes. Stir in greens, ¼ cup water, cumin and ¼ tsp. salt; cook and stir, 2 minutes. Stir in sausage and gar-lic. Cook, covered, to heat every-thing through, 2 to 4 minutes. Add pasta if using and heat through, about 2 minutes. Serve with splash-es of vinegar, if desired.

Nutrition information per serving (without pasta): 296 calories, 24 g fat, 7 g saturated fat, 41 mg cholesterol, 13 g carbohydrates, 6 g sugar, 9 g protein, 619 mg sodium, 3 g fiber

GRILLED BEETSAND GREENS

Prep: 30 minutesCook: 30 minutesMakes: 6 servings

If you do not have fresh, unwilt-ed beet greens, substitute about 4 cups chopped lacinato kale or Swiss chard leaves.

4 large golden or red beets with leafy green tops, about 1½ pounds

1 small red or yellow bell pep-per, seeded, diced

1 large (12 ounces) red onion, halved, thinly sliced into wedges

3 Tbsp. olive oil½ tsp. salt, plus more as need-

ed½ tsp. dried thymeFreshly ground black pepper1 Tbsp. balsamic vinegar2 or 3 cloves garlic, finely

chopped1 cup crumbled feta cheese or

farmer’s cheese or queso frescoChopped cilantro or parsley

1. Prepare a charcoal grill or heat a gas grill to medium hot. (Or heat oven to 375 degrees.)

2. Remove leafy green tops from beets, rinse them thoroughly and roughly chop. Set aside.

3. Peel beets and cut into ¾-inch dice. Place on a large sheet of heavy-duty aluminum foil. Top

with bell pepper, half of the onion and half of the olive oil. Sprinkle with ½ tsp. salt, the thyme and ¼ tsp. pepper. Fold foil to complete-ly enclose beets.

4. Put the foil packet on the grill directly over the coals if using charcoal or over the heat source if using a gas grill (or on a baking sheet in the oven). Cook, turning the packet once, until beets are fork-tender (peek into the packet and spear them with a knife), 20 to 30 minutes. Transfer from the foil package to a bowl. Season with the balsamic vinegar and adjust salt and pepper to taste.

5. Meanwhile, heat remaining 1½ Tbsp. oil in a large nonstick skillet over medium heat. Add the remaining onion and cook until golden, about 4 minutes. Stir in chopped beet greens; saute until barely wilted and tender, 2 or 3 minutes. Stir in garlic; saute, 1 minute. Remove from heat. Season with salt and pepper to taste.

6. Spoon beets over the greens. Sprinkle with feta and herbs. Serve.

Nutrition information per serv-ing: 187 calories, 12 g fat, 5 g saturated fat, 22 mg cholesterol, 15 g carbohydrates, 9 g sugar, 6 g protein, 486 mg sodium, 3 g fiber

(Jeanmarie Brownson is a writ-er for the Chicago Tribune.)

Fall Vegetables�

Continued from Page 41


PHILADELPHIA (TNS) — When the pandemic hit, grocery stores were having trouble keeping up. First it was Clorox wipes and toilet paper. Then it was flour and ... tofu?

“In a matter of two weeks, we sold more tofu than we did in an entire year,” says Carmella Lanni, co-owner of South Philly’s vegan grocery store V Marks the Shop. “People couldn’t get it in other places, and so when word got out we had it, people were trying to buy a full case — that’s 12 tofu blocks — at a time.”

In March, the store started set-ting limits: two tofu packages per order. Things began calming down by May, but demand remains consistently higher than pre-pandemic.

According to data from Nielsen, the tofu market in Philly has grown 34% ($4 million) compared to the same period last year.

One of the biggest companies seeing gains is Pulmuone Brands, owner of the nation’s top-selling tofu brand Nasoya, which report-ed a 47.9% growth nationwide in July and a 41.9% growth in August compared to the previous year.

Why is tofu having this moment?

Tofu’s affordable. It’s low in fat and high in protein. And it’s far removed from the coronavirus out-breaks tainting slaughterhouses, which has many reconsidering their relationship with meat for reasons beyond the virus.

And yet, while a centuries-old staple, tofu’s popularity in the states, until recently, has been slow to rise. With multiple styles and a mild taste, many people say they just don’t know what to do with it.

So we’ve created a guide. From soft to silken to extra firm, here’s a

breakdown of some of the most popular types of tofu and how to use each.

Block tofu: soft, medium, firm

and extra firmMost tofu is made out of soybean

milk that’s boiled, curdled, and then pressed.

“It’s basically like making cheese,” says Mark Amey, owner of Fresh Tofu Inc.

A lot of the variation in tofu, says Amey, comes down to the pressing time, which eliminates excess water. The firmer the tofu, the more water that’s been pressed out.

Among the most common styles of tofu is block tofu, which comes in soft, medium, firm, and extra firm varieties. Each serves its own purpose and will take on the sea-soning with which you pair it.

Soft and mediumSoft tofu is delicate, with a cus-

tard-like texture similar to silken tofu (see below). Drain and then blot it with a paper towel before using. Medium tofu is less com-mon, mainly found in shelf-stable boxes outside of the refrigerator section. While slightly denser, it

can be treated similarly as soft tofu.

Best for: Steaming, boiling, braising, deep-frying, and pureeing (soft tofu only) into sauces

Try it: Cubed in miso soup, noodle soups, and mapo tofu, fried in age dashi tofu, pureed into smoothies (soft tofu only), or steamed and topped with a soy-chili, garlic-ginger, or oyster sauce

Firm and extra-firmBest for: Baking, stir-frying,

pan-frying, boiling, deep-frying, air-frying

Try it: Crumbled into tofu “egg” scramble, “egg” salad, or Italian-herb-seasoned “ricotta,” cubed into veggie stir-fries, fried rice, and noo-dle dishes, sliced for banh mi or baked BBQ tofu, air-fried for salad croutons, or pat it dry and pan fry slices for sandwiches with sauteed vegetables and mayo.

Silken tofuSilken tofu never gets pressed,

which gives it a higher water con-tent, and an extra smooth, silky texture. Be gentle when removing its packaging, and let it drain on a paper towel.

Best for: Smoothies, creamy desserts, salad dressings, sauces,

and dipsTry it: Pureed into smoothies,

salad dressings, sauces, dips, and creamy desserts like mousse, pud-ding, and cheesecake, or traditional in Japan, raw and chilled, topped with grated ginger, bonito flakes, scallions, and soy sauce.

Smoked tofuSmoking tofu turns the bland

ingredient into a flavorful snack you can eat right out of the package. Tofu is traditionally smoked above tea leaves, but is also placed over wood chips. If you have a smoker or gas grill, you can play around with smoking your own. Almost always an extra firm tofu, it turns even denser and chewier through the smoking process. There’s no need to cook or press it once removed from its packaging.

Best for: Any dish that you want to add a smoky flavor; It’s often eaten raw, but can also be tossed into stir-fries and stews

Try it: Cubed atop salads or grain bowls, sliced for sandwiches (try replacing the bacon in a BLT), stirred into chili, or raw as a snack

Baked tofuBaked tofu is pre-seasoned tofu

that’s marinated, baked, and then typically vacuum sealed. It’s mostly made from extra firm tofu, and develops a chewy texture through the baking process. Seasonings vary, ranging from five-spice to Italian to sesame ginger. Most work well to top salads, but for other dishes, choose your flavor accord-ingly.

Best for: Snacking, stir-fryTry it: As a snack, cubed atop

salads or grain bowls, sliced for sandwiches, cubed into veggie stir-fry or atop noodles (depending on the seasoning); toss it with cooked soba noodles, sesame oil, soy sauce, and chopped scallions.

Tofu’s having a moment: Here’s how to use it


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Documents

Oct. 20, 2020 Creative COOKBOOK...newspaper, will feature submitted recipes for Entrees and Desserts. The 2020 Creative Cookbook features approximately 350 reader-submitted recipes