Zucchini Bake
1 cup Bisquick
4 cups sliced zucchini
1/2 cup oil
2 cups shredded Cheddar cheese
1/2 cup chopped onion
1/4 cup Parmesan cheese
2 Tbsp. chopped parsley
1/2 tsp. oregano
4 eggs
Beat the eggs, then add the other ingredients. Mix well. Pour into 8-inch by 12-inch ungreased glass baking dish. Bake at 350 degrees, 25 to 30 minutes. Serves 8.
Linda Eckenweiler
Canton
Yummy Sweet Potatoes
2 large cans of yams, drained
1 can apple pie filling
1 bag mini marshmallows
1 cup brown sugar
1 stick of butter
Pour cans of yams into baking dish and gently fold in the contents of apple pie filling. Cover mixture with a layer of brown sugar. Then slice pats of butter on the brown sugar. Bake at 350 degrees until bubbly for 25-30 minutes. Then add a layer of mini marshmallows and continue to bake until marshmallows have melted for a few minutes. Enjoy.
Diana Nolf
Waynesburg
Mom's Fruit Salad
1 can (20 oz.) pineapple chunks
1/2 cup sugar
2 Tbsp. cornstarch
1/3 cup orange juice
1 Tbsp. lemon juice
1 can (11 oz.) Mandarin oranges, drained
3-4 unpeeled apples, chopped
2-3 bananas, sliced
Drain pineapple, reserving 3/4 cups of juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice, and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute longer. Remove from heat, set aside. In a bowl, combine fruit.
Pour warm sauce over fruit. Stir gently to coat. Cover and chill. Serves 12.
Mary Hunsberger
Mechanicstown
Sweet Potato Crunch
3 cup mashed sweet potatoes
1 cup sugar
1/2 cup oleo oil and 3 Tbsp. melted oleo
2 eggs, beaten
1 Tbsp. vanilla
1/3 cup milk
1 tsp. cinnamon
1/2 cup brown sugar
1/4 cup flour
1/2 cup pecans
3 Tbsp. oleo
Combine sweet potatoes, sugar, 1/2 cup oleo, eggs, vanilla and milk. Mix well. Put in greased 2-quart baking dish. Combine remaining ingredients and sprinkle over sweet potatoes. Bake at 350 degrees for 25 minutes. Serves 6.
Carolyn Grasselli
New Philadelphia
Spicy Thanksgiving
Cornbread
1 medium hot pepper, chopped
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup corn oil
2 eggs beaten
1 1/2 cups milk
1/12 cups corn meal (yellow)
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 (15 oz.) cream corn
If using self-rising flour, omit salt and baking powder
Mix ingredients well, then pour into a greased pan. Bake at 350 degrees for about 45 minutes or until golden brown. Recipe can be doubled.
Mary McKinney Horton
Waynesburg
Fabulous Green Beans
1 lb. fresh green beans, trimmed
1/4 cup butter, cubed
1 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. Italian dressing
1/2 tsp. lemon juice
Place the beans in a steamer basket then place in a large saucepan over 1 inch of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp tender.
Meanwhile, in a small saucepan, heat the remaining ingredients until butter is melted. Transfer beans to a serving bowl; drizzle with butter mixture and toss to coat. Serves 4.
Elizabeth McNutt
Malvern
Basil Cherry Tomatoes
3 pints cherry tomatoes, halved
1/2 cup chopped fresh basil
1 1/2 tsp. olive or vegetable oil
salt and pepper to taste
Combine all in a bowl. Cover and refrigerate until serving. Serve on lettuce if desired. Serves 4-6.
Janet Kendrick
Canton
Vegetable Medley
1 large zucchini, diced
2 yellow squash, diced
1 large onion, diced
1/2 tsp. salt
dash of pepper
1/2 tsp. garlic powder
1 Tbsp. olive oil
dollop of margarine
1 small can chicken broth
1/2 cup small carrots, sliced
skinless smoked sausage or kilbasi, diced
Saute all vegetables in oil until almost done. Add sausage and broth. Simmer until vegetables are tender.
Nora Rossey
Carrollton
Zucchini Provincial
3 Tbsp. vegetable oil
1 cup chopped onions
1 clove of garlic, whole
2 cups or more zucchini, sliced or chopped
1 can diced tomatoes
1 (8 oz.) can mushrooms
1 cup sweet peppers, chopped
2 cups of cooked noodles, any size
2 cups shredded Mozzarella cheese
In a large skillet, cook onion and garlic in the oil for 5 minutes. Stir often. Add zucchini, peppers and mushrooms until crisp tender. Then add the noodles and seasonings. Heat and stirring gently. Right before serving top with the cheese and cover with lid until cheese melts. Serves 8.
Donna Bigler
Malvern
Ham and Cheese Soup
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/4 cup butter or margarine
1/4 cup flour
1 Tbsp. ground mustard
1/8 tsp. pepper
1 cup chopped fully cooked ham
2 1/2 cup chicken broth
2 cups milk
1 1/2 cup cubed Velveeta cheese
In a large saucepan over medium heat, saute, celery, carrots, parsley and garlic in butter for 5 minutes or until veggies are tender crisp. Stir in flour, mustard and pepper. Add ham. Cook 1 minute stirring constantly. Gradually add broth and milk. Bring to a boil Cook and stir for 2 minutes or until slightly thickened. Stir in cheese. Reduce heat, cook and stir until cheese is melted. Do not boil. Serves 6.
Marion Detweiler
Carrollton
Barbecue Green Beans
1 quart green beans
1/2 cup ketchup
1/2 cup brown sugar
1 small onion, chopped
3 slices bacon, fried and chopped
Mix ketchup, sugar and onion. Add bacon. Pour over beans. Bake at 350 degrees for 1 hour.
Mary Hunsberger
Mechanicstown
Banana Bread
2 eggs
1 tsp. vanilla
1 1/2 cups mashed bananas
2 cups flour
1 tsp. soda
1 tsp. salt
1/2 cup buttermilk
1/2 cup chopped nuts
Cream:
3/4 cup butter
1 1/2 cup sugar
Pour into bread pan and bake at 350 degrees for 30 to 40 minutes.
Marty Beachy
Waynesburg
Cheesy Scalloped Corn
2 eggs, slightly beaten
11 oz. can corn, drained, liquid reserved
14-3/4 oz. can creamed corn
5 oz. can evaporated milk
4 Tbsp. butter, melted
2 Tbsp. dried, minced onion
1/8 tsp. salt
1/8 tsp. pepper
2 cups saltine crackers, coarsely crushed
8 oz. pkg. Swiss cheese, diced
Combine eggs, corn and 1/2 cup reserved corn liquid in a large bowl; add cream-style corn, milk, butter, onion, salt and pepper. Lightly stir in saltines and cheese. Spray an 8-inch by 8-inch casserole dish with non-stick vegetable spray. Pour in mixture and bake, covered, at 350 degrees for 50 minutes. Uncover and bake an additional 10 minutes until set. Let stand for 5 minutes before serving. Serves 8-10.
Donna Wey
Malvern
Mashed Sweet Potatoes
10 cups sweet potatoes, peeled and chopped
1/2 cup butter
3 Tbsp. honey
1/4 tsp. ground cinnamon
1/4 tsp. salt
Add potatoes in large pot then cover with water. Bring to a boil then reduce heat to simmer until potatoes are tender. Drain well, then return to pot and add all ingredients and beat at medium speed with mixer until smooth.
Mary McKinney Horton
Waynesburg
Stuffed Mushrooms
2 lb. sausage
2 Tbsp. parsley
2 Tbsp. garlic powder
3 cup shredded Cheddar cheese
2 packs large mushrooms for stuffing
Remove stems from mushrooms and chop finely. Cook sausage and drain off all fat. Mix sausage, parsley, garlic powder, cheese, and chopped mushroom stems. Stuff mushroom caps. Place on lightly greased cookie sheet. Bake at 350 degrees for 20 minutes.
Mary Hunsberger
Mechanicstown
Moist and Savory Stuffing
2 1/2 cup chicken broth
generous dash ground black pepper
2 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 pkg. (14 oz.) herb seasoned stuffing
Heat broth, black pepper, celery, and onion in 3-quart saucepan over medium heat to boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Add stuffing and mix lightly. Spoon stuffing mixture into greased 3-quart shallow baking dish. Cover baking dish and bake at 350 degrees for 30 minutes or until stuffing mixture is hot. For crunchier stuffing, bake uncovered.
Elizabeth McNutt
Malvern
Crunchy Refrigerator Pickles
1 cup white vinegar
1 cup sugar
1 tsp. celery seeds
1 tsp. salt
1 tsp. mustard seeds
3 or 4 unpared, sliced cucumbers
2 small onions, sliced
Combine vinegar, sugar, salt and seeds in a quart jar. Stir well until sugar is dissolved. Pack onions and cucumbers until jar will hold no more. Cover and refrigerate at least 4 hours. Store in refrigerater. Makes 1 quart.
Janet Kendrick
Canton
Green Beans with Pecans
1 Tbsp. butter
1 cup pecans, chopped
2 Tbsp. maple syrup
1/8 tsp. salt
Beans:
1/4 cup finely chopped onion
2 Tbsp. butter
2 tsp. flour
1/2 tsp. grated orange peel
1-1/12 lbs. green beans, fresh or frozen
2/3 cup chicken broth
1/3 cup orange juice
1/4 tsp. sage
1/4 tsp. salt
1/8 tsp. pepper
In a small skillet, melt butter. Add pecans, cook over medium heat until toasted at 4 minutes. Stir in syrup and salt. Cook and stir 2-3 minutes or until pecans are glossy. Spread on plate to cool. Meanwhile, in a large skillet, saute onions in butter until tender. Stir in flour and orange peel. Add remaining ingredients. Cover and cook 5 minutes. Uncover, cook and stir 5 more minutes until beans are crisp-tender. Transfer to a serving bowl, sprinkle with pecans.
Mary Hunsberger
Mechanicstown
Easy Potato Pancakes
3 cups frozen, shredded hash brown potatoes
2 Tbsp. flour
2 eggs, beaten
3 Tbsp. melted butter
1 1/2 tsp. water
1/2 tsp. salt
1 Tbsp. vegetable oil
Place hash browns in a strainer. Rinse with cold water until thawed. Drain thoroughly, transfer to a large bowl.
Add the flour, eggs, butter, water, and salt. Mix well. Heat oil in large skillet over medium heat. Drop batter by 1/3 cup-fulls into oil and fry until golden brown on both sides. Drain on paper towels. Serves 4.
Elvesta Miller
Carrollton
Lemon-Butter Potatoes
12 small red potatoes
1/2 cup butter
3 Tbsp. lemon juice
1 tsp. salt
1 tsp. grated lemon peel
1/4 tsp. pepper
1/8 tsp. ground nutmeg
parsley
Place the potatoes in a large saucepan and cover with water. Boil for 15-20 minutes or just until tender. Drain and set aside. In the same pan, heat the butter, lemon juice, salt, grated lemon peel, pepper, and ground nutmeg until blended; stir potatoes and heat through. Sprinkle with parsley. Serves 4.
Elizabeth McNutt
Malvern
Rebecca's Chili Potatoes
Cut desired amount of cleaned potatoes in half. Rub with olive oil. Put in baking dish and bake uncovered at 450 degrees for 1 hour until crisp and nicely browned. Meanwhile, brown hamburger, add onion, garlic, green peppers and finely cut celery. Add tomato juice, corn, black beans, cumin, and chili powder. Make a thick chili. Serve potatoes, top with thick chili. Add garnishes of sour cream, cheddar cheese and salsa.
Mary Hunsberger
Mechanicstown
Vegetable Noodle
Casserole
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) condensed cream of broccoli soup, undiluted
1 1/12 cups, 2 percent milk
1 cup grated Parmesan cheese, divided
3 garlic cloves, minced
2 Tbsp. dried parsley flakes
1/2 tsp. pepper
1/4 tsp. salt
1 pkg. (16 oz.) wide egg noodles, cooked and drained
1 pkg. (16-oz.) frozen California blend vegetables, thawed
2 cups frozen corn, thawed
In a large bowl, combine the soups, milk, 3/4 cheese, garlic, parsley, pepper and salt. Stir in the noodles and vegetables. Pour into a greased 13-inch by 9-inch baking dish. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 45-50 minutes or heated through. Serves 12-14.
Carol Grimm
Carrollton
Pumpkin Medley
2 onions
6 potatoes
whole pumpkin, small-peeled and cut, seeded
small carrots
1 turnip
5 beef bouillon cubes
1 cup water
1/2 cup butter
Peel and cut up pumpkin, cut carrots, potatoes, onions, and turnip. Add water to crock pot, place cut vegetables in pot. Add butter, bouillon cubes, salt and pepper as desired. Cook on high until vegetables are soft, approximately 4 hours. Serve as side dish. Serves 6.
Joe Selogy
Malvern
Dad's Favorite Squash
2-1/2 lb. butternut squash
1 tsp. salt
1/4 cup olive oil
2 cloves of garlic, crushed
3 Tbsp. pesto
Turn oven to 400 degrees. Peel squash, and slice into 1/4-inch thick slices. In a large bowl, toss slices with a mixture of the rest of the ingredients. Put one layer on 10-inch by 15-inch cookie sheet and bake 15-20 minutes. Makes 3 cookie sheets.
Ada Delagrange
Carrollton
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