Table of Contents SWEET 10 SAVORY 4
Easy Refrigerator Dill Pickles
Michaelene Mesta, Eighty Four
(Makes 6 pint jars)
6-8 cucumbers (varies depending on size/type)
1 bunch of fresh dill
3 cups water
3 cups white vinegar
12 cloves garlic (leave intact, or chop if desired)
9 tsp. kosher salt
1.5 tsp. sugar
3 tsp. whole mustard seeds
1.5 tsp. whole black peppercorns
1 tsp. red pepper flakes (optional, for a spicy kick)
Wash cucumbers and cut into spears or slices. Pack into jars along with a generous portion of dill (since these are refrigerator pickles, any jar with a lid will work). In a large saucepan, combine the vinegar, water, garlic cloves, salt, sugar, mustard seeds, red pepper flakes and peppercorns. Bring to a boil and stir regularly until the salt and sugar are dissolved. Remove from heat and cool to room temperature. Pour cool liquid over cucumbers in the jar (divide the mustard seeds, peppercorns, red pepper flakes and garlic evenly between jars). If you run out of brine, simply add water. Close the jar and refrigerate for 2-3 days. Good for a few months in your refrigerator! Optional add ins: cut up mild peppercinis, onion, mushrooms and more
Bessie’s Broccoli, Ham and Cheese Strata
Debra Ruffing, Washington
14 slices white or wheat bread, crusts trimmed
1½ c. cheddar cheese, shredded
10-oz. pkg. chopped broccoli, thawed and drained
¼ c. onion, chopped
1 c. cooked ham, chopped
1 tomato, peeled, seeded and chopped
5 eggs
1 t. seasoned salt
½ t. garlic powder
½ t. prepared mustard
½ t. cayenne pepper
1½ c. milk
Butter a 13”x9” baking dish. Layer 7 slices of bread on bottom of dish. Sprinkle half of cheese over bread slices. Next, layer thawed chopped broccoli, onion, ham and tomato over cheese. Top with remaining cheese and bread slices. In a mixing bowl, combine remaining ingredients; beat well. Pour egg mixture over layered ingredients in baking dish. Cover and refrigerate at least 3 hours or overnight. Bake, uncovered, at 350°F for 40 to 50 minutes, or until a toothpick inserted in center comes out clean. Serves 8 to 10.
Broccoli Appetizer Balls
Kim
Teichmann, Avella
1 (10 oz. pkg.) frozen chopped broccoli, thawed and drained
2 cups dry stuffing mix (Stove Top)
3 eggs, beaten
¼ cup Parmesan cheese
½ cup chopped onions
2 T. melted butter
¼ cup shredded cheddar cheese
Preheat oven to 350°
Combine all ingredients. Cover and chill at least 30 minutes. Drop by rounded spoonfuls onto a lightly greased cookie sheet. Place in freezer for 20 minutes. Bake on lightly greased sheet at 350° for 20–25 minutes or until lightly browned.
Note: Balls may be frozen for future use. When ready to bake let them set out for about 30 minutes and then follow baking instructions. Serves approx. 16
Chicken CasseroleGnocchi
Carol Barnes, Bethel Park
3 cups chicken broth
1 6 oz. can tomato paste
2 pkgs. gnocchi, boiled
2 handfuls fresh baby spinach
½ cup frozen corn
1 cup frozen mixed vegetables
1 10 oz. can chicken breast
1 dash each salt, pepper, sea salt, oregano, dill weed, celery seed, sage
Heat chicken broth and tomato paste in medium soup pot till blended. Add boiled gnocchi, chicken and vegetables. Add seasonings. Cook on medium heat 20 minutes. Reduce heat to low till mixture thickens. Serve hot and enjoy!
Crunchy Coleslaw
Jessica Manni Subich, Burgettstown
1 – 16 ounce bag cole slaw mix with carrots
1 package chicken flavor Ramen noodles, crushed
1 cup slivered almonds
1 cup dry roasted sunflower seeds
1 bunch green onions, chopped
½ green pepper, chopped
½ red pepper, chopped
Mix the above ingredients together.
Dressing
1/3 cup oil
1/3 cup apple cider vinegar
½ cup sugar
1 packet of seasoning mix from ramen noodles
Add dressing and serve. Serves 8.
Pea Salad
Karina Kowalczyk, Canonsburg
1 c. Duke’s Mayonnaise
½ c. plain greek yogurt
4 celery stalks chopped ¼” diced
2 c. frozen peas
1 c. dried cherries
3/4 c. pecans
salt and pepper
½ c. fresh dill
Gently mix all ingredients together. Refrigerate for 1 hour before serving.
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CHARLEROI
Hawaiian Ham over Rice
Gary Rosensteel, McMurray
A pound or so of leftover ham cut into small cubes/ pieces
1 small/medium sweet onion
2 peppers of two different colors (red, yellow or orange)
3 – 4 garlic cloves
Can crushed pineapple, drained
Can chunk pineapple, drained
½ cup maple syrup
1 cup brown sugar
1 tsp soy sauce (low sodium)
1 tbsp teriyaki sauce
EVOO
1 cup basmati rice
1. Dice onions, peppers and garlic
2. Put enough EVOO in a pan to lightly cover the bottom when swirled around
3. After EVOO is heated, put in onions, peppers and garlic
4. Sprinkle on a little salt and cracked pepper and cook until crispness is reduced
5. Add ham
6. Pour in at least 2/3 each of drained cans of pineapple
7. Add maple syrup, brown sugar, soy sauce and teriyaki sauce
8. Let simmer for 20 minutes
9. Cook the rice according to package directions (Basmati needs to be presoaked)
10. When rice is ready, put several large spoonsful on each plate
11. Dish out Hawaiian ham over rice sauce.
Easy BreadRefrigerator and Butter Pickles
Jim
Mesta,
Eighty Four
(Makes 6 pint jars)
6-8 cucumbers (varies depending on size/type)
3 tbsp. kosher salt
3 cup white sugar
1½ cups brown sugar, packed
1½ cups white vinegar
4½ cups apple cider vinegar
3 tbsp. mustard seeds
3 tsp. celery seeds
Wash cucumbers and cut into spears or slices. In a large bowl, combine cucumbers and salt. Mix well and let sit for 1 hour. In a large saucepan, combine white and brown sugar, white vinegar, apple cider vinegar, mustard seeds and celery seeds. Simmer over medium-low heat until sugar is completely dissolved, stirring often. Remove from heat and cool to room temperature. Rinse salted cucumber slices and drain well. Place the drained cucumbers in the jars and pour brine over top (since these are refrigerator pickles, any jar with a lid will work). If you run out of brine, simply add a little more of either kind of vinegar. Close the jar and refrigerate for 2-3 days. Good for a few months in your refrigerator!
Lasagna Soup
John Ruffing, Washington
1½ lbs. ground chuck
1 onion, medium, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (32-ounce) carton beef broth
2 (14.5-ounce) cans petite diced tomatoes
1 (15-ounce) can tomato sauce
2 t. dried oregano
2 t. dried basil
½ t. garlic salt
1 t. crushed red pepper
2 c. small bow tie pasta
½ c. heavy whipping cream
1 c. ricotta cheese
1 c. grated Parmesan cheese
3 T. sour cream
2 T. chopped fresh parsley
1. In a large Dutch oven, cook beef, onion, bell pepper and garlic over medium-high heat, stirring occasionally, until beef is browned and crumbly, 8 to 10 minutes; drain well.
2. Stir in broth, tomatoes, tomato sauce, oregano, basil, garlic salt, red pepper and bay leaves, and bring to a boil over medium-high heat. Reduce heat, and simmer for 15 minutes.
3. Stir in pasta, and cook until tender, about 10 minutes. Remove from heat, and stir in cream.
4. In a medium bowl, stir together ricotta, Parmesan, sour cream and parsley; dollop mixture onto soup servings.
Pappy Lou’s Buffalo Dip
Autumn Mine, Republic
1 lb chicken breast
8 oz cream cheese
1 C sour cream
½ C hot sauce
1 ½ C shredded cheddar cheese
2 TBSP ranch
Cook your chicken and shred it. I have found a cheese grater or peeling by hand has worked the best. If you want more chunks, then by hand. I try to leave out the fat parts. In a bowl, combine cream cheese, ranch, sour cream, hot sauce and 1 cup of shredded cheese. I stir all together then add in my chicken. If I feel I need more ranch or hot sauce I will add what I see fit. I like to make sure I have a creamy consistency. You’ll then pour into a baking dish and sprinkle the remaining half of cheddar cheese on top.
Bake at 350, uncovered for up to 20 minutes. If it starts to bubble, it is done. I then add a bit more cheese if preferred to top and throw in for couple more minutes if I want a gooey top. Remove from oven and serve with bread or tortilla chips.
Strawberry Salad
Ron Bronson, Connellsville
Salad: 1 bag of spring mix or baby spinach with romaine, mixed with 1 c grated parmesan cheese and 1 quart sliced strawberries
Dressing:
1 c sugar
1/3 c red wine vinegar
1/3 c apple cider vinegar
3/4 c olive oil
2 cloves minced garlic
½ t paprika
pinch of salt
(If pressed for time use bottled raspberry vinaigrette)
Topping:
½ c sunflower seeds or ½ c toasted pecans
(Toast nuts: ½ c pecans w/ 3 T melted butter at 400° for 10 min.)
Sloppy Joes
Geraldine Fedutes, Perryopolis
1 to 1 ½ lb ground beef
1 medium onion
1 small bottle ketchup
3 T brown sugar
½ tsp dry mustard
1 T vinegar
2 T water
1 green pepper chopped (optional) salt & pepper to taste
Brown ground beef with onion and pepper. Add ketchup, sugar, dry mustard, vinegar, water, salt and pepper. Cook on low heat ½ to 1 hr.
Too Many Squash Casserole
Sharlene Lehman, Uniontown
3 lbs. yellow squash
3 carrots, grated
2 onions, chopped
2 c. cream of chicken soup
1 c. sour cream
2 sticks butter
1 pk. seasoned stuffing mix
Cook vegetables until tender
Drain
Add soup and sour cream
Mix with vegetables
Melt butter and mix with stuffing
Put half of stuffing mix in casserole dish
Pour in vegetable mix
Top with rest of stuffing
Bake 30 min in a 350° oven
Zucchini Soup
Carolyn Morris, Waynesburg
1 pound uncooked sausage
1 med. onion
3 med. zucchini (cubed)
5 cups chicken broth
Olive oil
Salt and pepper
2 packets Spanish rice
Put all ingredients in crock pot on high. Cook for 4 hours.
Vegetarian Taco Soup
Ilona Fecek, Uniontown
In large soup pot, put:
2 cans black beans (rinsed and drained)
1 can great northern beans (rinsed and drained)
1 can kidney beans (rinsed and drained)
2 cans kernel corn (NOT drained)
1 can refried beans
1 large can diced tomatoes
1 carton vegetable broth/stock
1 packet taco seasoning (McCormick)
Heat to boil and then reduce heat.
Simmer 10 minutes.
Leave on stove for 5 minutes.
Eat and enjoy!
Wakehurst Yorkshire Pudding
Isabella Smith, Washington
4 large eggs
1 ½ c. whole milk (Lactaid brand works, too)
½ t. coarse salt
1 ¼ c. all purpose flour
4 T. vegetable oil
1. In a blender, combine the eggs, milk, flour and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
2. Preheat oven to 425°F.
3. Put 1 teaspoon of the oil into each section of a 12-hole cupcake or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
4. As soon as you take the tray from the oven, pour in the batter to three-quarters full in each cup (it should sizzle) and immediately put back into the oven.
5. Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don’t open the oven door until the end or they might collapse.
Tips:
Be sure to make the baking tray piping hot! Don’t open the oven door - treat it like a souffle. Try it with roast and gravy!
SWEET
Apple-Cranberry Cobbler
Joyce Sinclair, Uniontown
5 T butter, cut into pieces, divided
5 Granny Smith apples, peeled, cored, sliced
½ c. cranberries
1¼ c. + 2 T sugar, divided
2 T cornstarch
1 tsp. ground cinnamon
1/8 tsp. + ¼ tsp. salt, divided
1 c. all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
6 T buttermilk
1/8 tsp. vanilla extract
Preheat oven 350°
In skillet, melt 2 T butter over low heat. Add apples, cranberries, 1¼ c. sugar, cornstarch, cinnamon, ¼ t. salt. Cook until cranberries begin to burst — 10 minutes. Pour into 9” square baking pan.
Combine flour, baking powder, soda and 1 T sugar; cut in remaining butter until mixture resembles coarse meal. Stir in milk and vanilla until dough forms. On floured surface, roll into 10” square. Cut into ½” strips; arrange lattice over fruit. Sprinkle with remaining sugar.
Bake 35–40 minutes or until lattice crust browns.
Blueberry Cobbler
Mary Wichterman, Washington
¼ lb. butter
1 cup flour
1 cup sugar
1½ tsp baking powder
Pinch of salt
3/4 cup milk
1½ cups blueberries (if frozen, thaw)
Melt butter in a 9x9 inch glass baking dish.
In a separate bowl, mix together the flour, sugar, baking powder, salt and milk.
Pour this batter over the melted butter — do not stir!
Spoon in the blueberries — do not stir!
Bake at 350°F for 45 minutes.
Vanilla ice cream is a pleasing, delicious addition, when cooled. Enjoy!
Chocolate ShortbreadDippedCookies
Lori
Lauffer, Eighty Four
1 pound salted butter
3 c flour
1 c sugar
1 tsp vanilla
½ c corn starch
Melted chocolate wafers
Cream butter, then add other ingredients. Put in bag with large star tip. Pipe 2 turns onto cookie sheet. Bake 16 minutes at 350; cool. Dip half in chocolate
Deb’s Soft Ginger Snaps
Deborah Mains,
Uniontown
Mix dry ingredients first
2 C. sugar
4 C. flour
2 tsp baking soda
2 tsp cinnamon
4 tsp ginger
1 tsp cloves
1 tsp salt
Next mix in:
1 1/3 C. melted butter 2 eggs
½ C. molasses
Refrigerate in covered bowl for one day. Preheat oven 375°. Make dough into 1-inch balls and roll the balls in sugar. Place dough balls on baking sheet 2–3 inches apart — do NOT flatten. Bake on middle oven rack for 6 minutes and 45 seconds. Gently remove from sheet and place on cooling rack until cool and firm.
Will yield about 8 dozen 2½–3 inch ginger snaps
Chocolate Peanut Butter Fudge
Joan
Henning, Markleysburg
8 oz. cream cheese
½ cup butter
1 cup powdered sugar
2 Tbsp brown sugar
1 Tbsp vanilla
1 bag mini chocolate chips
Mix all of the ingredients; Serve with choice of cookies, pretzels, and/or graham crackers.
Easy Cheesecake
Vicky Lesjak, Houston
1 ready-to-use graham cracker crumb crust (6 oz)
1 pkg cream cheese, room temperature
1/3 cup regular sugar
1 tsp. vanilla flavoring
1 tub (8 oz) frozen whipped topping, thawed
Beat sugar, vanilla and cream cheese until blended, stir in whipped topping. Spoon into pie crust.
Refrigerate for 3 hours.
Toppings: any pie filling or fresh fruit
Gluten Free Pumpkin Krinkles
Lauren Ruffing, Washington
1 c. granulated sugar
6 T. unsalted butter, softened; cubed
1 ½ t. pumpkin pie spice
1 t. pure vanilla extract
½ t. salt
3/4 c. pumpkin purée
1 1/3 c. King Arthur Gluten Free Measure for Measure
Flour
½ t. baking powder
¼ t. baking soda
1. To make the dough: In a medium bowl, combine the sugar, butter, spice, vanilla and salt. Set aside.
2. Place the pumpkin in a small saucepan and cook over medium heat, stirring frequently with a
heatproof spatula, until the pumpkin is darker in color and dry enough that it starts to stick to the sides of the pan, 7 to 10 minutes. Stir with more frequency toward the end of the cooking time and lower the heat as needed to prevent scorching. At the end of cooking, you should be left with about ½ cup. If you have a little more or a little less, that’s OK; proceed with the recipe. If you have significantly more, return the mixture to the pan and continue to cook.
3. Immediately transfer the reduced pumpkin to the bowl with the sugar-butter mixture and stir together with a flexible spatula until the butter is completely melted and the dough is smooth.
4. Add flour, baking powder and baking soda and continue to stir with a spatula until fully incorporated and no dry spots remain.
5. Cover the bowl and refrigerate for at least 1 hour and up to 24. The dough will become firm as it chills.
6. When you’re ready to bake, preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment.
7. To coat the Pumpkin Krinkles: Place the granulated sugar in a small bowl and the confectioners’ sugar in a medium bowl.
8. Scoop the dough into generous tablespoon-sized portions (a level tablespoon scoop works well). Working with one portion of dough at a time, place it directly into the bowl of granulated sugar. Toss to coat, then transfer to the bowl of confectioners’ sugar and, again, toss to coat. Transfer to the prepared baking sheet, spacing 2” apart, and repeat with the remaining dough.
9. Bake for 15 to 18 minutes, rotating the pans halfway through baking. The pumpkin krinkles will have puffed; the centers should be set but not firm.
10. Remove from the oven and allow the cookies to cool completely on the baking sheet. The centers will slightly collapse as they cool; serve at room temperature.
11. Storage information: Store leftover pumpkin krinkles in an airtight container at room temperature for several days; freezing is not recommended.
Karen’s Best Banana Bread
Karen
Sedmak, Chartiers Township
1 stick butter, softened
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large ripe bananas, mashed
1 cup sugar
2 eggs, room temperature
½ cup sour cream, room temperature
1 teaspoon vanilla extract
Preheat oven 350 degrees
Place rack in middle of oven
Butter and flour a 9 x 5 loaf pan lined with parchment paper.
In large bowl, whisk together the flour, baking soda, baking powder and salt.
In separate bowl, mash the bananas.
In another large bowl use a stand mixer to cream butter and sugar together until light and fluffy. Add eggs, one at a time.
Stir in mashed bananas, sour cream and vanilla, then beat until combined. Add dry ingredients. Pour batter into loaf pan and place on cookie sheet. If extra batter make a mini loaf pan.
Bake 50 - 60 minutes or until toothpick comes out clean. Let cool for 5 - 10 minutes, then place bread on wire rack to finish cooling. Enjoy!
AMVETS
Louise’s Coffee Cake
Debra Ruffing, Washington
3/4 c. butter, softened and divided
1 c. sugar
3 eggs, lightly beaten
1 t. baking powder
1 t. baking soda
2¼ c. all-purpose flour, divided
1 c. sour cream
2 c. fresh raspberries or frozen, thawed and drained
1 c. brown sugar, packed
In a bowl, beat ½ cup butter and sugar; add eggs, baking powder and baking soda. Add 2 cups flour and sour cream, alternating, to mixture and fold in raspberries. Pour into a well-buttered Nordic Ware Bundt® pan. I prefer to use Baker’s Joy Baking spray with flour. For topping, combine brown sugar and ¼ cup butter, mixing well. Add ¼ cup flour; mixture will be lumpy. Spread on coffee cake batter; bake at 350°F for 35 to 45 minutes, or until a toothpick inserted in center comes out clean. Serves 12.
DAILY SPECIALS
TUESDAY: MEATLOAF OR PORK CHOP DINNER
WEDNESDAY: CHICKEN AND BISCUITS, SPAGHETTI WITH MEAT BALLS, MEATBALL HOAGIE, AND CHICKEN PARMESAN
THURSDAY: TACOS OR WINGS
FRIDAY: NEW YORK STRIP, CRAB CAKE DINNER, SHRIMP DINNER, FISH DINNER, SEAFOOD DINNER
AND 2 SIDES. OTHER SIDES AVAILABLE TO EAT IN OR TO GO DINNER SERVED FROM 4:30 TO 8:00 P.M. KITCHEN
No-Bake Cheerios
Bars
Karen Manni, Atlasburg
22 oz. honey
1 cup sugar
19 oz. peanut butter
14.5 oz. Cheerios (15 cups)
1 Tbsp. vanilla
1 cup chocolate chips
Combine honey and sugar in double-boiler. Heat to dissolve sugar. Add peanut butter and vanilla to liquid above. Fold in Cheerios. Mix well. Press into lightly buttered sheet pan (or two 9 x 13 pans).
Sprinkle evenly with mini-chocolate chips while mixture is warm. Or regular size chips maybe be melted and drizzled over top.
Cut into bars while still warm. Cool at room temperature (at least one hour) before serving.
Makes 4 dozen.
Old-Fashioned Sugar Cookies
Betsy Day, West Finley
1 ½ cups white shortening
3 cups sugar
1 teaspoon salt
1 tablespoon vanilla
3 eggs
1 ½ teaspoons baking soda
1 ½ cups buttermilk
9 cups flour
Cream shortening and sugar; add salt, vanilla and eggs. Dissolve baking soda in buttermilk. Add to sugar mixture, alternately with flour. It’s best to add 3 cups of flour, then half of the buttermilk. Repeat with another 3 cups flour, add the rest of the buttermilk and finish with the last 3 cups of flour. Place on floured surface; roll out to ½ inch thickness. Cut cookies. Place on cookie sheets sprayed with cooking spray. Bake in oven preheated to 375 degrees for 8-9 minutes.
Pumpkin Cheesecake
Aurelia Strosnider, Waynesburg
1 box yellow cake mix
1 stick butter, softened
1 egg, beaten
1 ½ C. pumpkin puree
Mix together.
2 pkg Philly cream cheese
1 C. granulated sugar
1 egg Mix together.
In a 9 x 13 baking dish, pour ½ of top mixture. Second layer, cream cheese mixture. Then pour the rest of pumpkin mixture over Bake 350° 40–45 minutes, until crusted brown on sides. Let it cool
Serve into square cuts
Pumpkin Layer Dessert
Kim Andrews, West Middletown
Bottom
Mix ½ box graham crackers
3/4 stick butter, melted
½ teaspoon of sugar
Form together in bottom of a 9x13 pan. If mixture seems, dry add more melted butter.
Cream together (you may have to double this portion depending on size of your dish):
4 oz. softened cream cheese
1 tablespoon milk
1 tablespoon sugar
1 ½ sups of thawed Cool Whip
Spread on top of crust
Mix (use mixer to thicken)
1 cup milk
1- 16 oz. can of ready pumpkin mix (spices added)
2- 4 oz. packs of instant vanilla pudding
½ teaspoon pumpkin spice
Add layer to pan
Top with remaining Cool Whip and sprinkle lightly with cinnamon
Remember to always keep cold or it gets mushy.
Rocky Road
Marshmallow Candy
Denise Henning, Markleysburg
1 (12 oz) package semi-sweet chocolate chips
1 cup chunky style peanut butter
3 cups Kraft miniature marshmallows (½ of 10 ½ oz bag)
Microwave chocolate chips and peanut butter on high 2 to 3 minutes until melted, stirring after each minute. Fold in marshmallows. Spoon into a greased 9x2 inch square pan. Chill until firm and cut into squares. Makes 36 ½ inch squares.
Quick Coconut Cream Pie
Anne Kendall, West Brownsville
1 package (5.1 oz) instant vanilla pudding mix
1 ½ cup cold milk
1 carton (8 oz) frozen whipped topping, thawed, divided 3/4 to 1 cup flaked coconut, toasted, divided 1 pastry shell, baked or graham cracker crust (8–9 inches)
In a mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in half of the whipped and ½ to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping. Sprinkle with remaining coconut. Chill. Yield: 6–8 servings
