Cookbook2017 Holiday too dry, add more peanut but- ... 15 ounces frozen hash browns ½ to 1 cup...

Recipes submitted by area residents

2017 Holiday

Cookbook

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2002

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12017 COOKBOOK

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Appetizers . . . . . . . . . . . . 2

Breads and Breakfast . . . . 4

Main Dishes . . . . . . . . . . . 8

Soups . . . . . . . . . . . . . . . 18

Salads and Sides . . . . . . 20

Desserts . . . . . . . . . . . . . 26

table ofcontents

Produced by The Republic Special Publications Department

2 2017 COOKBOOK

Appetizers

Season’s Greetings!

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012

JALAPENO POPPER DIP1 4-ounce can diced jalapenos, well

drained or 4 to 6 fresh jalapenos, roasted and diced. Include seeds if you want it extra hot.

1 8-ounce package cream cheese, softened1 cup sour cream2 cups shredded cheddar cheese¾ cup + ¼ cup Parmesan cheese1 cup bread crumbs, Italian seasoned or

plain4 tablespoons melted butter or margarine1 tablespoon dried parsley2 cloves garlic, minced or ½ teaspoon

powdered With a hand mixer, combine cream cheese and sour cream. Add cheddar cheese, ¾ cup Parmesan cheese, garlic and diced jalapenos. Mix well. Spread evenly in an 8-by-8-inch baking dish coated with nonstick cooking spray. Blend bread crumbs, melted butter, ¼ cup Parmesan cheese and parsley until crumbly. Sprinkle the crumb mixture evenly over the cheese mixture. Bake at 350 F for 15 minutes or until bread crumbs are golden brown. Do not overbake. Serve with bread or crackers.

Yvonne Selig, Scipio

RANCH PRETZELS1 package ranch dressing mix1 cup oil2 tablespoons dill weed (optional)2 24-ounce bags pretzelsMix together first 3 ingredients and pour over pretzels. Sprinkle cheddar cheese powder across top. Bake at 325 F for 1 hour, stirring every 10 minutes.

Marilyn Miller, North Vernon

ONION DIP1 8-ounce package cream cheese1 cup sour cream1 package dry onion soup mixMix and beat until creamy.

Laverne Casey, North Vernon

MEXICAN DIP1 can refried beans1 16-ounce carton sour cream1 16-ounce container salsa1 small green pepper, choppedShredded cheese1 package bacon, cooked and choppedBlack olives, optionalLayer in flat baking dish in order given. Heat until warm. Serve with tortilla chips.


32017 COOKBOOK

Appetizers

Helping People Carry the LoadHAPPY HOLIDAYS

5555 Inwood Dr. Columbus, IN 47201

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251

CRANBERRY CHEESE SPREAD1 8-ounce package cream cheese, softened1 4- to 6-ounce log goat cheese, softened½ cup dried cranberries, chopped½ cup dried apricots or dates, chopped

into small pieces1 tablespoon honeyPinch of cracked pepper and sea saltCrackers on the sideIn a deep bowl with a mixer, combine cream cheese, goat cheese, honey, salt and pepper. Fold in the cranberries and apricots or dates. Refrigerate for 20 minutes until chilled but still soft. Serve spread on crackers.


AVOCADO DIP4 to 5 avocados1 block cream cheese1 large jar Pace picante sauce (medium)Slice lengthwise in half around the avocado. Remove seed and spoon avocado from each half and lay sliced side facing down. Slice each half lengthwise into 4 to 5 slices (Do this with all remaining halves.)

Once all the halves are sliced, arrange two rows side by side, using about half of the avocados. On top of the two rows place a layer of cream cheese, covering all the

avocado. On top of the cream cheese pour picante sauce to cover. Repeat another layer – 2 rows avocados, cheese and sauce. Serve with tortilla chips.

You can make this as large or small as you wish, which is determined by how many avocados you use. Also purchase extra cream cheese and picante sauce. Only make in two layers regardless of the size. Make sure the dish you are using has a lip to hold the sauce from spilling.

Place toothpicks in the dip, then cover with plastic wrap. This keeps the wrap from cling-ing to the sauce. Place in refrigerator until ready to serve. It will last several hours before serving. If carrying to an event, place the dish on a towel-covered cookie sheet.

Best way to make the layers of cream cheese:

Slice the cheese block in 4 or 5 strips. Place on plastic wrap and cover with more plastic wrap. Use a rolling pin to flatten the strips. Place in refrigerator until cold. Do this with all the cheese strips ahead of making the dip.

When ready, remove the plastic wrap, and the cheese will peel easily. Keep the cheese cold and don’t remove from refrigerator until needed.

Linda Poole, Columbus

4 2017 COOKBOOK

Breads and Breakfast

At Taylorsville 1/4 mile West of U.S. 31 on road 650 N.

526-26517kfarms.com

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PB & J ENERGY BITES½ cup peanut butter¼ cup maple syrup1¼ cups rolled oats2½ tablespoons flax seed2 tablespoons chia seeds¼ cup dried fruitMix all ingredients in large bowl until well combined. If too dry, add more peanut but-ter or maple syrup. If too moist, add more oats or flax seed. Chill for 5 minutes. Scoop out mixture and roll into balls. Store in refrig-erator or freezer.

Kammy Simonton, Columbus

EGG AND SAUSAGE BREAKFAST CASSEROLE1 pound mild ground sausage15 ounces frozen hash browns½ to 1 cup shredded Colby cheese6 eggs2 cups milk¼ teaspoon ground dry mustard½ teaspoon salt¼ teaspoon pepperBrown the sausage. Lightly grease an 8-by-8-inch glass pan. Mix the sausage, hash browns and cheese in the pan.

In a large bowl mix the eggs, milk, dry mus-tard, salt and pepper. Pour the egg mixture

over the sausage mixture in the baking pan. Cover with foil. Refrigerate for 8 hours or overnight.

Preheat the oven to 375 F. Bake for 35 min-utes. Remove foil. Bake for another 35 to 45 minutes until the middle is cooked through and isn’t runny when jiggled.

Eleanor McQueary, Columbus

ROSEMARY FOCACCIA3 cups bread flour1½ teaspoons kosher salt, divided1 cup skim milk, heated to 115 F1 package active dry yeast1 tablespoon sugar1 teaspoon dried rosemary¼ cup extra virgin olive oil, dividedGenerously spray a baking sheet with non-stick cooking spray and set aside.

In a food processor fitted with a metal blade, combine 3 cups flour and 1 teaspoon of the kosher salt. Process until combined, about 5 seconds.

In a 2-cup measure, stir together milk, yeast, sugar and dried rosemary. Whisk in 3 table-spoons olive oil. With food processor run-ning, slowly pour milk mixture in a stream through feed tube until dough forms.

52017 COOKBOOK


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On a lightly floured surface, knead dough by hand until smooth and elastic. Spray a large bowl with nonstick cooking spray; place dough in bowl and turn to coat. Cover with a damp cloth and let rise in a warm place for 20 minutes.

Preheat oven to 400 F. Punch down dough and stretch into a ¼-inch-thick rectangle. Place on prepared baking sheet. Evenly prick surface with a fork and make small indenta-tions with your fingers. Brush on remaining 1 tablespoon olive oil. Sprinkle with the remaining ½ teaspoon kosher salt.

Bake for 25 minutes or until golden brown. Cool briefly on a wire rack. Serve warm. Yield: 15 squares.

Sherry Fisher, Seymour

CANADIAN BACON QUICHE1 pie crust3 Swiss cheese slices, cut into quarters6 slices Canadian bacon, cut into bite-sized

pieces4 eggs¾ cup milk1 cup spinach, drained well (squeezed)¼ teaspoon basil¼ cup green onion slices¼ cup shredded sharp cheddar cheese1 Roma tomato, thinly sliced

Preheat oven to 400 F. Prepare pie crust, using 9-inch pie plate sprayed with cooking spray. Arrange Swiss cheese evenly on bot-tom of pie crust; top with Canadian bacon.

Beat eggs and milk with whisk until well-blended; stir in spinach and basil. Pour into crust. Sprinkle with onions and shredded cheese; top with tomato slices.

Bake 15 minutes. Reduce heat to 350 F; continue baking 25 to 30 minutes more or until center is set and top is slightly browned. Let stand 10 minutes before cutting into 6 wedges to serve.

Eleanor McQueary, Columbus

QUINOA BREAKFAST BOWLS2 cups cooked quinoa½ avocado, thinly sliced¼ cup pesto2 boiled eggs, diced2 tablespoons hemp seeds1 tablespoon chia seedsDivide ingredients between two bowls: qui-noa, avocado, pesto and eggs. Sprinkle with hemp and chia seeds. If desired, season with salt and pepper.


6 2017 COOKBOOK


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HAWAIIAN BREAD1 29-ounce can crushed pineapple,

undrained1 10-ounce package coconut4 eggs, beaten4 cups flour2 teaspoons soda1½ cups sugar2 teaspoons saltCombine all ingredients. Bake at 325 F for 1 hour in 2 greased loaf pans.

Note: It tastes better the next day.


CHERRY PECAN BREAD¾ cup sugar½ cup butter2 eggs2 cups flour1 teaspoon baking soda½ teaspoon salt1 cup buttermilk1 cup pecans, diced1 teaspoon vanilla1 10-ounce jar maraschino cherries,

drained and choppedIn a large mixer bowl cream together sugar, butter and eggs until light and fluffy. Sift together flour, soda and salt. Add to creamed mixture with buttermilk. Beat until blended. Stir in nuts, cherries and vanilla.

Pour batter into greased 9-by-5-by-3-inch loaf pan. Bake at 350 F for 55 to 60 minutes. Remove from pan; cool. If desired, glaze with powdered sugar icing.


SO EASY APPLE BUTTER4 pounds cooking apples, peeled, cored

and sliced, about 12 cups2 cups sugar1/3 cup water2 tablespoons cider vinegar2 teaspoons ground cinnamon¼ teaspoon ground cloves1/8 teaspoon ground allspice¼ teaspoon ground nutmegPut all ingredients in a slow cooker and let simmer on low for 5 hours. Cool 1 hour.

Maryjane Perry, Columbus

CLOUD BISCUITS4 cups flour8 teaspoons baking powder1 teaspoon salt2 tablespoons sugar1 cup shortening2 eggs, beaten1 2/3 cups milkRub together first five ingredients to resem-ble crumbs. Combine beaten egg and milk

72017 COOKBOOK


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and add to other ingredients. Knead gently. Bake at 450 F for 10 to 20 minutes.

Mary Ann Schwartz, North Vernon

ARTISAN WHITE BREAD3 cups all purpose flour2 teaspoons kosher salt¼ teaspoon instant yeast1½ cups slightly warmer than lukewarm

waterIn a medium-large bowl, mix the flour, salt and yeast. Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet, sticky dough. Cover the bowl with a wet kitchen towel. Put bowl in a warm place and allow to rise overnight.

Prepare an oven-proof covered pot with a piece of parchment paper trimmed to be slightly smaller than the base and place it in the pot. Sprinkle flour on the dough and use floured spatula to remove dough onto floured parchment surface on counter.

Sprinkle the dough again with flour and start bringing each edge of dough into cen-ter, forming a large ball. Flour as needed to prevent the dough from sticking. Place the dough ball in the center of the pot, on top of the parchment paper.

Place the oven-safe lid on the pot and put it in a cold oven. Turn the oven on to 400 F and set a kitchen timer for 30 minutes. After 30 minutes, carefully remove the lid from the pot and bake for an additional 30 minutes. Remove the pot from the oven and carefully remove loaf from the pot and place on a cooling rack.

Allow the bread to rest at least 5 minutes (preferably closer to 30 minutes) before slic-ing. Yield: 8 servings.


BANANA CHOCOLATE CHIP MUFFINS3 to 4 very ripe bananas, mashed¾ cup sugar1 egg, beaten1½ cups flour1 teaspoon baking soda1 teaspoon baking powder½ teaspoon salt (optional)1/3 cup margarine or butter, melted½ cup chocolate chipsMix bananas, sugar and egg together. Add flour, baking powder, baking soda and salt.

Blend well. Stir in butter and chocolate chips.

Fill muffin tins 2/3 full. Bake at 375 F for 15 to 20 minutes. Yield: 18 muffins.

Sandy Hammons, Columbus

8 2017 COOKBOOK

www.BSoColumbus.com | 812-375-1234 | 1704 Central Ave., [email protected] | Like Us on Facebook

www.BSoColumbus.com | 812-375-1234 | 1704 Central Ave., Columbus

Happy Holidays

from Gina Wetherald, BSBA, EA

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TR-3

2001

008

WET BURRITOS4 tablespoons butter4 tablespoons flour1 14-ounce can beef broth1 8-ounce can tomato sauce3½ tablespoons Mexican seasoning (recipe

follows)2 tablespoons tomato paste 1 teaspoon sugar2 pounds ground beef1 medium onion, chopped2 cloves garlic, minced1 cup waterThe rest of a 6-ounce can tomato paste8 ounces shredded four cheese Mexican

blend cheese8 flour tortillasMexican seasoning (makes great taco

seasoning):2 tablespoons chili powder1 tablespoon chipotle chili powder½ tablespoon smoked paprika2 teaspoons ground cumin2 teaspoons onion powder1 teaspoon garlic powder1 teaspoon oregano1 teaspoon dried cilantro½ teaspoon pepper¼ teaspoon salt

Combine and store in an airtight container.

In a medium-size pot, melt the butter over medium-high heat and whisk in the flour. Continue whisking until the roux becomes medium brown in color, about 2 to 2½ minutes. Whisk in the beef broth and allow to thicken. Remove from the heat and whisk in the tomato sauce, 2 tablespoons tomato paste, sugar and 2 tablespoons Mexican seasoning. Set aside.

In a skillet, brown the ground beef and drain the grease. Add the onion and garlic and cook for 3-4 minutes. Stir in 1½ tablespoons Mexican seasoning, the water and the re-maining tomato paste. Cook for 5 minutes. Place the tortillas on a plate and microwave for about a minute so they become pliable. Take each tortilla and spread a little of the gravy on it, then a generous portion of the meat filling and sprinkle with a little cheese. Fold in the sides, roll up and place in a bak-ing dish. Repeat with remaining tortillas and then pour the remaining gravy over the burritos and top with the remaining cheese. Bake in a 350 F oven for 25 minutes. Good served with lettuce, onions, tomatoes, sour cream, etc.


Main Dishes

92017 COOKBOOK

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Happy Holidaysfrom the guys at Acra Automotive

MEXICAN CHICKEN CASSEROLE1 package flour tortillas1 cooked and deboned chicken1 can Rotel, mild or hot1 can each cream of chicken, cream of

mushroom, cream of celery and cheddar cheese soup

1 package cheddar cheese, shredded ½ can milkMix soups together with milk and Rotel and set aside. Spray bottom of dish. Put a layer of soup mixture in bottom, then a single layer of tortillas. Next layer chicken, soup and cheese, then tortilla. Repeat layers ending with tortillas. Sprinkle remaining cheese on top. Bake at 350 F for 25 to 30 minutes.

Pamela Hill, Seymour

CHICKEN CACCIATORE3 pounds chicken pieces (legs, thighs,

breasts)Salt and pepper to taste1 tablespoon olive oil1 medium onion, chopped2 garlic cloves, minced2 15-ounce cans diced tomatoes1 6-ounce can tomato paste½ cup chicken broth1 teaspoon dried oregano½ teaspoon dried basil2 cups fresh mushrooms, sliced

1 cup dry red wine1 pound pastaLay chicken pieces out and sprinkle with salt and pepper. In a skillet with hot oil, brown chicken on both sides. Remove from the skil-let and set aside.

To the same skillet add onion and garlic and saute. Stir in the tomatoes, tomato paste, chicken broth, oregano and basil. Add browned chicken to the mixture and simmer for 45 minutes. Add mushrooms and wine and simmer for another 20 minutes.

In a large pot cook pasta according to pack-age directions. Drain the pasta well. Serve chicken and sauce over hot pasta. Yield: 6 servings.


SPICY SLOPPY JOESBrown 1 pound ground beef with ¼ pound fresh sausage in one tablespoon olive oil. Drain meat, then add ½ chopped onion, ½ chopped green pepper, 1 teaspoon kosher salt and 1 tablespoon chili powder. Saute 3 minutes until softened. Stir in 1/3 cup chili sauce, 1/3 cup jalapeno ketchup, 1/3 cup ketchup and 1/3 cup water.

Simmer until thickened. Season with salt and hot sauce. Serve with slider buns.

Doris Baurle, Seymour

Main Dishes

10 2017 COOKBOOK

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HERBED TURKEY BREAST1 14½-ounce can chicken broth¼ cup brown sugar¼ cup fresh sage¼ cup fresh thyme leaves1 envelope onion soup mix2 tablespoons Dijon mustard1 tablespoon minced fresh marjoram1½ teaspoons paprika½ cup lemon juice¼ cup lime juice¼ cup cider vinegar¼ cup oil1 teaspoon pepper½ teaspoon salt2 boneless turkey breast halves (2 pounds

each)In blender, process everything but the tur-key. Pour marinade in a large resealable bag. Add the turkey, seal the bag and turn to coat. Refrigerate for 8 hours or overnight.

Transfer turkey and marinade to a 5-quart slow cooker. Cover and cook on high for 3½ to 4½ hours or until thermometer reads 165 F.


CHICKEN ENCHILADAS2 cans cream of chicken soup1 7-ounce can green chilies, chopped8 ounces sour cream½ cup chopped onion2½ cups cooked chicken, dicedFlour tortillasMonterey Jack cheese, shreddedCombine soup, chilies, sour cream and onion in medium saucepan and warm thoroughly. Stir until creamy. Put enough sauce in greased 9-by-13-inch pan to cover bottom lightly. Lay flour tortillas to cover sauce. Lay pieces of cooked chicken and cheese; then sauce, tortillas, chicken, cheese and sauce. Top with cheese. Bake at 350 F for 40 min-utes or until bubbly.

Mary Ann Bolin, Nashville

HEARTY CHICKEN AND NOODLE CASSEROLE1 10¾-ounce can cream of mushroom

soup½ cup milk¼ teaspoon ground black pepper¼ cup Parmesan cheese1 cup frozen mixed vegetables2 cups cubed cooked chicken

Main Dishes

112017 COOKBOOK

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2001

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2 cups medium egg noodles, cooked and drained

½ cup shredded cheddar cheeseStir soup, milk, pepper, Parmesan cheese, vegetables, chicken and noodles in 1½-quart casserole.

Bake at 400 F for 25 minutes or until hot. Stir. Top with the cheddar cheese.

Sharon Hembree, Taylorsville

ORIENTAL PORK TENDERLOIN½ cup soy sauce½ cup pineapple juice1 teaspoon ginger, grated1 garlic clove, finely minced2 tablespoons sherry3 tablespoons brown sugar1½ pounds pork tenderloin½ cup water¼ cup cornstarchMix first 6 ingredients for marinade. Marinate meat for 2 hours. Broil or grill 5 to 7 minutes on each side.

Heat marinade to boil on stove. Add water and cornstarch mixture to thicken. Not all may be needed.

When meat is done, let rest for 3 minutes. Serve with sauce and rice. Yield: 4 servings.


EGGPLANT PARMESAN2 medium to large eggplants, peeled and

sliced about ¼ inch thick1½ cups breadcrumbs2 eggs, beaten¾ cup Parmesan cheese2 cups mozzarella cheese2 jars spaghetti saucePepperoni – optionalDip the eggplant slices in the beaten eggs and shake off the excess. Dredge in the breadcrumbs and lay on a cookie sheet lined with foil coated in nonstick spray. Bake at 375 F in a convection oven. Turn over and bake 15 minutes more. Heat oven up to 400 F. Coat a 9-by-13-inch baking dish with non-stick spray and cover the bottom with spa-ghetti sauce, about 2 cups. Layer eggplant, Parmesan cheese, 2 cups sauce, mozzarella cheese, eggplant, Parmesan, 2 cups sauce, etc., ending with sauce, and a pepperoni layer if desired, covered with cheese. Bake for 20 minutes, or until heated through and the cheese starts to lightly brown.


Main Dishes

12 2017 COOKBOOK

Main Dishes

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TR-3

2001

182

ONE POT PAD THAI RECIPE1 cup rice noodles (These are soft and

already cooked, or dry rice noodles cooked first.)

1 egg2 cloves garlic, minced1 cup firm tofu, diced1 cup carrot, shredded1 cup bean sprouts or bamboo shoots¼ cup chopped green onions or white

onions ¼ cup crushed peanuts1-2 tablespoons sesame oil1 teaspoon sesame seeds1 tablespoon Sriracha sauce (can substitute

with fish or oyster sauce)1/3 cup brown sugar2 tablespoons soy sauce (plus 2 more if you

want extra sauce)2 tablespoons waterGarnishes: lime juice, cilantro sprigs or

additional peanuts Combine tofu, garlic and onions. Add them to a saute pan along with sesame oil. Sauté on medium-high heat until tofu slightly starts to turn a golden color. Crack an egg into pan, stirring frequently for about 8 min-utes while it all cooks together. Tofu will get a nice coating of egg crispiness during this step and brown a little more. Add noodles, half of the peanuts, Sriracha sauce, brown

sugar, water and soy sauce. Stir and let sim-mer for another 5 minutes. Add carrots and bean sprouts or bamboo shoots, cover pan and cook for another 8 minutes. Give it a final few stirs, remove from heat and serve. Top with the other half of the peanuts.


SAUERKRAUT MEATBALLS2 pounds ground beef1 pound pork2 cups milk2 cups quick oatmeal½ teaspoon pepper2 teaspoons chili powder½ teaspoon garlic powder2 to 3 teaspoons salt2 eggs½ cup chopped onionsSauce:2 cups ketchup1½ cups brown sugar1 teaspoon liquid smoke½ teaspoon garlic powder2 cups sauerkrautMix all meatball ingredients together. Shape into small balls. Place in a baking dish in sin-gle layer. Bake 45 minutes at 350 F in roaster. Layer baked meatballs and sauce. Bake an-other 15 to 20 minutes until it bubbles.


132017 COOKBOOK

Main Dishes

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TR-3

2001

593

HAM AND SWISS CASSEROLE1 8-ounce package noodles, cooked and

drained2 cups fully cooked ham2 cups Swiss cheese, shredded1 10¾-ounce can cream of celery soup,

undiluted1 cup sour cream½ cup green pepper, diced½ cup onion, dicedIn a greased 9-by-13-inch dish layer half of the noodles, ham and cheese.

In a large bowl combine soup, sour cream, green pepper and onions. Spread half over the top. Repeat layers. Bake uncovered at 350 F for 40 to 45 minutes or until heated through. Yield: 6 servings.


BLUE CHEESE PASTA2 cups half-and-half4 tablespoons butter1 head garlic, chopped1 small onion, chopped1/3 to ½ cup crumbled blue cheese1/3 to ½ cup Parmesan cheeseSalt and pepper1 pound penne pastaWhile the pasta is boiling, melt butter in saucepan over medium-low heat. Add onion

and garlic and saute about 5 minutes. Pour in half-and-half and let heat through. Whisk in blue and Parmesan cheeses. Salt and pepper to taste. Sauce will thicken a bit upon stand-ing.

Toss with cooked pasta. Yield: 6 servings.


CHICKEN CAESAR FLORENTINE2 cups grated Parmesan cheese, divided2 cups Caesar salad croutons, coarsely

crushed, divided1 cup fresh baby spinach1 cup creamy Caesar salad dressing,

divided4 chicken breast halves In a large bowl, combine 1 cup cheese, 1 cup crushed croutons, spinach and ½ cup salad dressing. Cut an opening in the thickest part of each chicken breast; fill with cheese mixture. Place remaining dressing and crushed croutons in separate shallow bowls. Dip chicken in dressing, then roll in croutons. Place coated chicken in a greased 9-by-13-inch baking dish. Bake, uncovered, at 375 F for 30 minutes. Sprinkle with remaining cheese; bake 10-15 minutes longer or until a thermometer reads 170 F.


14 2017 COOKBOOK

Main Dishes

Advance Orders Welcome

Award-Winning

TR-3

2002

449

JUDE’S CHICKEN CASSEROLE1 6-ounce package Stove Top Stuffing Mix

for Chicken2 cups chopped cooked chicken1 10¾-ounce can condensed cream of

chicken soup8 ounces Velveeta, cut upPreheat oven to 350 F. Prepare stuffing mix as directed on package. Stir in remaining ingre-dients; mix well. Spoon into 2-quart baking dish. Bake for 30 minutes or until heated through. Yield: 6 servings.


CHILI-CHEESE DOG CASSEROLE8 cups canned chili con carne (or your

recipe)1½ cups shredded cheddar cheese10 medium corn tortillas10 all-beef hot dogs1 cup Cheez Whiz1 4-ounce package Fritos corn chips,

crushedPreheat oven to 350 F. Spread 4 cups chili over bottom of 13-by-9-inch baking dish. Set aside.

On work surface arrange tortillas in single layer and sprinkle shredded cheese in a line down centers, evenly distributing cheese among all tortillas. One by one, place 1 hot

dog over cheese and roll up tortilla as you would an enchilada.

Place rolled tortillas on top of chili in baking dish, making 2 rows of 5 rolls. When all of tor-tillas are in dish, cover with remaining chili. Evenly dollop Cheez Whiz across chili, then sprinkle on crushed Fritos chips.

Coat piece of foil with cooking spray and use to cover baking dish. Bake 40 minutes. (You’ll see some bubbling around edges.) Remove foil and bake another 10 to 15 minutes until heated through. Let cool for about 5 minutes before serving.


BEST PORK CHOPS4 or 5 bone-in pork chopsFlour to dredge chops inSalt (or seasoned salt) and pepperOil to fry chopsSeason chops with salt and pepper to taste. Dredge in flour. Brown chops on both sides. Place on a broiler pan that you can place approximately one inch of water in below chops. Do not let water touch chops.

Cover with foil. Bake at 325 F for 2 hours. Chops will melt in your mouth.


152017 COOKBOOK

Main DishesTR

-320

0245

0 2521 25th St. ♦ 812-375-9511www.mattiesmercantile.biz

Saturday, Nov. 26th • 10am to 6pm

AntiquesPrimitivesVintageand more

BISCUIT TURKEY BAKE1 10¾-ounce can cream of chicken soup,

undiluted1 cup turkey or chicken, cooked and

chopped1 4-ounce can mushrooms, drained½ cup frozen peas¼ cup milk1 dash each ground cumin, dried basil and

thyme1 12-ounce tube biscuitsIn large bowl combine soup, turkey, mush-rooms, peas, milk and seasonings. Pour into greased 8-inch square baking dish. Arrange biscuits on top.

Bake uncovered 20 to 25 minutes at 350 F or until biscuits are golden brown.

Yield: 5 servings.


CHICKEN SQUARES AND GRAVYMix the following ingredients together in large bowl:

4 ounces cream cheese, softened2 tablespoons butter, melted2 tablespoons milk1 teaspoon onion powder1 tablespoon parsley flakesMix well, then add 1½ or 2 cups cooked, shredded or cubed chicken to the mixture.

Mix all together. Place 1/3 cup mixture on each crescent roll, pressing seams together; fold and pinch corners. Bake at 350 F for 20 minutes. Makes 6 to 8 squares.

Gravy:

Mix 1 can cream of chicken soup with ½ cup milk and ½ cup chicken broth. Pour over chicken squares and serve hot.

Jeanne Kitterman, Columbus

UNDONE STUFFED PEPPER CASSEROLE1 pound lean ground beef2 green peppers, chopped2 cloves garlic, minced2 cups cooked rice1 24-ounce jar spaghetti sauce1½ cups shredded cheddar cheeseHeat oven to 350 F.

Brown meat, peppers and garlic, separating meat particles in a large skillet; drain. Stir in rice, spaghetti sauce and ¾ cup cheese. Spoon into a greased 2-quart casserole and top with remaining cheese. Bake uncovered 25 minutes, until heated through. Yield: 6 or 7 generous servings.

Evelyn Garwood, Hartsville

16 2017 COOKBOOK

Main DishesTR

-320

0245

1

Our gift cards are the perfect stocking stuffer!

812-375-17702035 W. Jonathan Moore Pike

Just in time for the Holidays!

SLOW COOKER TURKEY STROGANOFF4 turkey thighs (about 4 pounds)1 large onion, thinly sliced1 10¾-ounce can cream of celery soup,

undiluted1/3 cup water3 garlic cloves, minced2 teaspoons dried tarragon½ teaspoon salt½ teaspoon pepper½ cup sour creamHot cooked noodlesPlace turkey and onions in 5-quart slow cooker.

In a large bowl whisk soup, water, garlic, tar-ragon, salt and pepper until blended; pour over the turkey. Cook 6 to 8 hours on low until the turkey is done.

Remove turkey from cooker. When cool enough to handle, remove turkey from the bones. Shred meat with 2 forks. Whisk sour cream in the cooking juice; return meat to slow cooker. Serve with noodles. Yield: 6 servings.


CROCK-POT PULLED CHICKEN1½ pounds skinned and deboned chicken

thighs (use dark meat for most flavor)1 tablespoon olive oil1 cup ketchup¼ cup dark brown sugar1 tablespoon Worcestershire sauce1 tablespoon cider vinegar1 tablespoon yellow mustard¼ teaspoon cayenne½ teaspoon garlic saltBrown chicken for four minutes on each side in 1 tablespoon of hot oil in a large skillet over medium-high heat. Remove from heat and place in slow cooker.

Combine ketchup and next 6 ingredients. Pour over chicken. Cover and cook on high for one hour. Reduce heat to low and cook 5 to 6 hours.

Remove chicken from sauce and shred it into a large bowl, using your hands. Stir shredded chicken into the sauce. Spoon mixture onto buns and serve with a salad or coleslaw.


172017 COOKBOOK

Main Dishes

Let’s Go! TIMING IS EVERYTHING!It’s a great time to sell your home!

I’LL TURN UPSIDE DOWN FOR

Columbus You!Vicky Gelfius, GRI, CRS, GREENCall me today: 812.350.0056Re/Max Real Estate Professionals | 301 1st Street Columbus, IN [email protected] | www.TurnColumbusUpsideDown.com

Whether or not you are considering the sale of your home in the Columbus area, I would be happy to share my knowledge andexpertise with you, and help you add more value to your home. I’ll provide you with exciting information about the current realestate trends in our area, the latest prices, some of the latest technology in the area, and the pace of sales compared with last year.My professional experience can guide you through any decision making process regarding your home, including involving Vikki Johnson, my stager, in giving you the best advice on which home improvements will help your home sell faster, and make it more enjoyable while you’re still living there.

CREAMY MAC & CHEESE2½ cups uncooked elbow macaroni6 tablespoons butter, divided¼ cup all-purpose flour1 teaspoon salt1 teaspoon sugar2 cups milk8 ounces processed cheese (Velveeta),

cubed1 1/3 cups cottage cheese2/3 cup sour cream2 cups shredded cheddar cheese1½ cups soft breadcrumbsCook macaroni according to package direc-tions; drain. Place in a greased baking dish. In a saucepan, melt 4 tablespoons butter. Stir in flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in processed cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread-crumbs; sprinkle over top. Bake, uncovered, at 350 F for 30 minutes or until golden brown.


WILL YOU MARRY ME CHICKEN1 8-ounce jar dried beef8 boneless, skinless chicken breasts8 slices bacon1 can cream of mushroom soup1 cup sour creamLine a 9-by-13-inch baking dish with dried beef. Wrap each chicken breast with a slice of bacon and place on beef. Mix soup and sour cream together and pour over chicken.

Bake uncovered in preheated 275 F oven for 3 hours. If chicken breasts are large, 6 might fit better in baking dish. Depending on the size of the chicken breasts and appetite, one chicken breast can feed 2 people.

A friend’s sons served this and then pro-posed to their girlfriends. Both said, “Yes.”


18 2017 COOKBOOK

*See shop for details.

5% over invoice on any tireMounting, balancing and FREE road hazard warranty included.

812-376-9837 • 2660 Hawcreek Blvd.812-376-9837 • 2660 Hawcreek Blvd.812-376-9837 • 2660 Hawcreek Blvd.

Any tire purchase customer will be entered to win a FREE TV!*

Available for 10 HOURS ONLY! Biggest Sale of the year!

Available for 10 HOURS ONLY! Biggest Sale of the year!

FISH CHOWDER6 slices bacon1 cup chopped onion1 cup chopped green onion1 garlic clove, minced2 cups chicken broth2 cups water1 cup grated carrots4 cups peeled and cubed red potatoes2/3 cup finely crushed oyster or saltine

crackers1 teaspoon salt1 teaspoon ground black pepper3 tablespoons fresh thyme or 1 tablespoon

dried thyme1 pound mild, white fish fillets1 12-ounce can evaporated milkBread bowls, if desiredIn large pot, brown bacon; drain on paper towel, leaving 1 tablespoon bacon grease in pot. Add onions and garlic to pot; saute until soft. Add chicken broth, water, carrots, potatoes, crackers, salt, pepper, thyme and crumbled bacon. Stir and bring to a boil. Reduce heat and simmer until potatoes are soft (15-20 minutes). Add fish fillets, pressing them into the hot liquid. Cook until fish is fully cooked (7-10 minutes), then break fish into pieces. Add evaporated milk and heat through. Salt to taste. May serve in bread bowls if desired.


EASY CHILI1 pound ground round, browned and

drained2 16-ounce cans diced tomatoes2 16-ounce cans kidney beans, drained1¼ tablespoons chili powder, or more1 chopped onionPlace all ingredients in large pot. Simmer 30 minutes, stirring occasionally. Serve topped with Fritos, shredded cheddar cheese and sour cream.


BLACK BEAN SOUP1 tablespoon vegetable oil1 onion, chopped3 garlic cloves, minced1 teaspoon cumin3 teaspoons chili powder½ teaspoon oregano3 15-ounce cans black beansBlack pepper to tasteIn large pot over medium heat, cook onion in hot oil for 5 minutes. Stir in garlic, cumin, chili powder and oregano. Puree one can of beans and add to pot. Add remaining cans of beans (draining liquid from one) and add pepper to taste. Garnish with salsa, shredded cheese or fresh herbs.


Soups

192017 COOKBOOK

LIFEfire up your

advantagefireplacecenter.com

Free EstimatesShowroomCustom DesignTurn KeyFireplacesMantlesStoneIndoor/Outdoor

Call 812.379.4911 to schedule an estimate

2040 Cottage Ave, Columbus IndLIFEfire up your

advantagefireplacecenter.com

Free EstimatesShowroomCustom DesignTurn KeyFireplacesMantlesStoneIndoor/Outdoor

Call 812.379.4911 to schedule an estimate

2040 Cottage Ave, Columbus Ind

BAKED POTATO SOUP6 large russet potatoes, peeled and cut into

½-inch cubes (about 3¾ pounds)1 large onion, chopped (about 1½ cups)3 14-ounce cans chicken broth with

roasted garlic¼ cup butter2½ teaspoons salt1¼ teaspoons freshly ground pepper1 cup whipping cream or half-and-half1 cup (4 ounces) shredded sharp cheddar

cheese3 tablespoons chopped fresh chives1 8-ounce container sour cream (optional)4 bacon slices, cooked and crumbledShredded cheddar cheeseCombine first 6 ingredients in a 5-quart slow cooker. Cover and cook on high 4 hours or on low 8 hours or until potato is tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives. Top with sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving. Yield: 12 cups.


TEN-MINUTE TORTILLA SOUP3 cups low-sodium chicken broth4 corn tortillas (about 5-inch diameter), cut

into quarters½ cup prepared mild (or medium) red salsa¼ cup prepared mild (or medium) green

salsa1 tablespoon lime or lemon juice1 cup cooked black beans, rinsed and

drained if canned1 cup shredded or cubed cooked chicken¼ cup plain lowfat Greek yogurt¼ cup shredded jack cheese1 tablespoon pepitas (pumpkin seeds), or

other seed or crushed tortilla chipsFresh cilantro for garnish, if desiredHeat the broth and tortillas in a saucepan over medium high heat to simmer. Simmer for 1-2 minutes to soften tortilla. Pour the mixture into a blender and add the salsas and lime juice. Very carefully blend the mixture until smooth, about one minute. (Do not fill the blender more than halfway with hot liquids and do not cover the blender completely; use a kitchen towel to help.) Pour the mixture back into the pan, add the chicken and beans and reheat for another two minutes on medium high heat. Pour the soup into individual bowls, and top with the yogurt, cheese, pepitas and cilantro, and serve. Yield: 4 servings.

Associated Press

Soups

20 2017 COOKBOOK

Get WiggyW I G B O U T I Q U E

812-603-9396 | 2390 National Road, Columbus, IN

www.getwiggyboutique.com

Just for funHair prothesisPrivate partiesAfter hours appointments POSITIVE experience

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HOMEMADE HASH BROWN POTATOES1 potato per person plus one for the pot2 tablespoons butter and 2 tablespoons oil

per 3 potatoes usedSalt and pepper to tasteSkins can be removed or left on. Scrub po-tatoes well. Shred using a box grater or food processor. Immediately soak the shreds in ice water. Let soak about 5 minutes, drain and soak again for about 20 more minutes up to a few hours. This keeps them from turning brown and removes the starch, making for crispy potatoes. Drain a second time and re-move as much water as possible. I put mine in a salad spinner with great results.

Heat the oil and butter in a pan and im-mediately add the potato shreds, adding the salt and pepper. Press with a spatula to flatten. On medium heat, brown the bot-tom. Do not cover. This lets the moisture out. Once brown, divide into fourths and turn over. Brown the other side, then serve. Can place in a warm oven as you make additional batches.


CELERY CASSEROLE3 cups diced celery¼ cup slivered almonds½ cup sliced water chestnuts, drained1 4-ounce can sliced mushrooms, drained¼ cup and 1 tablespoon butter3 tablespoons all purpose flour1 cup chicken broth¾ cup half-and-half½ cup grated Parmesan cheese½ cup bread crumbs3 tablespoons butter, meltedCook celery in a small amount of boiling wa-ter just until tender (about 5 minutes). Drain. Combine celery, almonds, water chestnuts and mushrooms. Mix well and pour into a well-greased 12-by-8-by-2-inch baking dish.

Melt ¼ cup plus 1 tablespoon butter in a heavy sauce pan over low heat; blend in flour and cook one minute, stirring constant-ly. Gradually add chicken broth and half-and-half; cook over medium heat, stirring con-stantly until thickened and bubbly. Pour over celery mixture.

Combine cheese and bread crumbs and sprinkle over casserole. Drizzle melted butter over top. Bake at 350 F for 25 minutes.

Beth Zink, Columbus

Salads and Sides

212017 COOKBOOK

433 Washington Street | 812-372-9635 | Mon. Fri., 10:00-5:30, Sat. 10-4 & Sun. 12-4

Fine Gifts & Accessories

TR-3

1995

947

Offering very unique and unusual gifts and decorative accessories since 1984 in historic

downtown Columbus, Indiana.

Stop in and see us today!

GRILLED MARINATED ZUCCHINI1 package dry Italian dressing mix¼ cup vinegar2 teaspoons sugar1/3 cup vegetable oil or olive oilSalt and pepper to tasteMix all ingredients. Slice zucchinis in ½-inch slices. Place in zip-close bag with marinade. Refrigerate for 1 hour or more. Longer in marinade, more flavor absorbed. Grill to desired doneness.


CANDIED CARROTS2 cans sliced carrots, drained¼ cup pancake syrup1 heaping tablespoon orange marmalade 1/3 cup orange juice Bring syrup, marmalade and orange juice to a boil in medium-size saucepan. Add drained carrots and bathe them gently in the mix-ture. Turn off burner and cover with lid. Let sit on burner while rest of meal is cooking.

Makes a delicious, quick and easy side dish for any entree.

Marcie Tompkins, Columbus

CRUNCHY PEA SALAD1 10-ounce package frozen peas, thawed1 8-ounce can water chestnuts, drained1 cup celery½ teaspoon seasoned salt¼ cup salad dressing½ cup green onions¼ cup sour creamCombine vegetables and put in bowl. Com-bine seasonings and mix well. Add to pea mixture and toss to coat. Chill until serving.


SNICKERS APPLE SALAD8 ounces cream cheese6 ounces marshmallow spread½ cup brown sugar12 ounces Cool Whip6 apples, chopped12 or more bite-size Snickers, choppedBlend sugar and cream cheese. Add marsh-mallow spread. Cream well, then add apples and Snickers. Chill.

I also mix first 4 ingredients and use it as apple dip.


Salads and Sides

22 2017 COOKBOOK

At Laurel’s Hair Studio, we provide a friendly,relaxing and fun atmosphere with affordable

prices for all your hair care needs. Come see us for haircuts, color and highlights,

perms, facial waxing and more for your whole family!

Walk-ins Always Welcome!812-657-3570 |402 Washington St. Columbus

Open: Tues. - Fri. 9am - 7pm Sat. 9am - 5pm

REUNION SLAW2 pound head cabbage, finely shredded3-4 thin slices red onion, cut into quarters3-4 thin slices white onion, cut into

quarters½ chopped green pepper½ chopped red pepper½ cup stuffed green olives, sliced in halfCombine in pan and boil 1 minute:½ cup white wine vinegar½ cup vegetable oil½ cup sugar2 teaspoons Dijon mustard1 teaspoon salt1 teaspoon celery seed1 teaspoon mustard seed¼ teaspoon red pepper flakesPour immediately over vegetables and stir well. Cover and refrigerate overnight. Stir again before serving.

Doris Baurle, Seymour

BUFFALO CAULIFLOWER1 medium cauliflower, cut into bite-sized

pieces½ cup flour½ cup water1 teaspoon garlic powder½ teaspoon salt¼ teaspoon black pepper2 tablespoons butter, melted

2/3 cup Buffalo hot saucePreheat oven to 450 F. Spray a large cookie sheet with cooking spray and set aside.

In a large bowl whisk together flour, water, garlic powder, salt and pepper. Add cauli-flower florets and toss to coat. Spread evenly onto cookie sheet and place in the oven. Bake for 15 minutes, flipping once. Remove from the oven. In a separate bowl stir to-gether melted butter and Buffalo sauce. Add baked cauliflower and toss to coat. Spread evenly onto cookie sheet. Place back in the oven and bake for 25-30 minutes or until crispy, flipping once. Remove from oven and let sit 10 minutes before serving. Serve with your favorite dressing.


SCALLOPED CORN1 can whole kernel corn, drained1 can cream-style corn½ pint sour cream2 eggs, beaten1 stick margarine, melted1 small box Jiffy cornbread mixMix all together and bake in 9-inch square pan at 350 F for one hour.


Salads and Sides

232017 COOKBOOK

We’re here to help you fi ndthe perfect home for the holidays!

We’re here to help you fi ndthe perfect home for the holidays!

Andy SpurlingRealtor, Broker Assoc., ABR, GRI

812-314-9862 [email protected]@andyspurling.com

APP: TEXT IN5GL TO 87778

We’re here to help you fi ndthe perfect home for the

Realtor, Broker Assoc., ABR, GRI

holidays!


[email protected]

87778

holidays!


[email protected]

877781015 3rd Street

www.bhhsINcolumbus.com

812-378-3331

TR-3

2000

755

CHEESY BUTTER POTATOES2 pounds frozen hash brown potatoes1 pint sour cream2 cans cream of chicken soup½ cup onion, chopped2 cups shredded cheddar cheese½ teaspoon salt½ teaspoon pepper2 cups Rice Krispies½ cup melted butterCombine first seven ingredients. Spoon into greased 9-by-13-inch pan. Toss Rice Krispies with melted butter and sprinkle over pota-toes. Bake at 350 F for 40 to 45 minutes.


BAKED PARMESAN ZUCCHINI ROUNDS 2 medium zucchinisParmesan cheeseSalt, pepper, garlic powder, cayenne

pepperPreheat oven to 425 F. Line a baking sheet with foil and lightly coat with cooking spray. Wash zucchini and leaving the skin on, slice into ¼ inch rounds. Lay the rounds edge to edge on the foiled baking sheet. Lightly dust with seasonings of choice. They will be bland without the addition of seasoning. With a small spoon, top each round with a thin layer of Parmesan cheese. Bake about 15 to 20

minutes, until the cheese is browned. The times can vary. Remove from oven and serve.


LEMON NOODLE KUGEL5 cups uncooked egg noodles2 cups cottage cheese2 cups sour cream1 cup milk¾ cup plus 1½ teaspoons sugar, divided1½ teaspoons lemon extract2 tablespoons butter1 teaspoon vanilla½ teaspoon cinnamon4 large eggsCook noodles according to package direc-tions. Drain and return to pan. Toss with but-ter and set aside.

Beat eggs, sour cream, cottage cheese, milk, ¾ cup sugar and the extracts until well blended. Stir in the noodles. Transfer to a 9-by-13-inch baking dish, coated with cook-ing spray. Combine the remaining sugar and cinnamon. Sprinkle over noodles.

Bake uncovered at 350 F for 55 to 60 min-utes. Let stand 10 minutes before cutting. Serve warm or cold. Refrigerate leftovers. Yield: 12 servings.


Salads and Sides

24 2017 COOKBOOK

Salads and Sides

Sausage, Tenderloins, Ribs, and More (The Other White Meat)Winter Hours Starting in DecemberMon. ~ Fri. 8-5:30 pm & Sat. 8 - 2 pm7301 E 25th St. • Columbus, IN 47203 • (812) 379-9077

www.bushsmarket.com

Bush’s MarketSince

TR-3

2000

756

DREAM SALAD1 package dry pistachio instant pudding1 large container Cool Whip1 15½-ounce can crushed pineapple1 cup small marshmallows1 cup chopped nutsMix all ingredients and refrigerate.


ZUCCHINI CASSEROLE1 box stuffing mix (chicken flavor or

favorite)1 can cream of chicken soup (can use

cream of celery or mushroom)2 small zucchinis, shredded½ can milk1 cup sour cream2 cups shredded cheddar cheeseMix all ingredients well. Add one stick melted butter and pour into a greased 13-by-9-inch dish. Bake at 350 F for about 20 to 25 min-utes until lightly browned and bubbly.


LUSH LIMA BEANS2 packages frozen lima beans1 small carton sour cream1 teaspoon curry powder1 clove garlic, minced1 onion, diced1 can mushroom soupMix all ingredients. Bake at 350 F for 45 min-utes. Yield: 8 servings.


BROCCOLI CASSEROLE2 packages chopped broccoli or 1 package

broccoli and 1 package cauliflower1 pound Velveeta cheese, cubed¼ pound Ritz crackers, crushed1 stick butter, meltedCook broccoli and drain. Put in casserole dish. Add cubed cheese. Pour half of butter on top with remaining butter and crackers mixed and spread over top. Bake at 350 F for 20 minutes.


252017 COOKBOOK

Salads and Sides

12000 E 225 N • Hope • 372-6031

2018 Golf PA

SS

GRANDPA SALADTortilla chips2 cups lettuce¼ cup peppers, chopped¼ cup onions, chopped¼ cup tomato, chopped1 pound hamburger1 tablespoon mushroom soup1 tablespoon taco seasoning4 ounces sour cream½ pint nacho cheesePlace chips on bottom of serving platter. Top with hamburger (fried with taco seasoning and cream of mushroom soup added to it). Then pour cheese on top. Layer the vegeta-bles and top with sour cream.


GINGER BEETS6 large beets2 tablespoons butter2 tablespoons flour2 tablespoons dark brown sugar¼ cup fresh lemon juiceDash of salt1 tablespoon grated fresh gingerDash of dry mustard to tasteWash and scrub beets well and add them to a saucepan filled with salted water. Gently simmer for 45 to 60 minutes until they are tender but still firm. Drain beets, saving about 1/3 cup of the water. Strip off the skins when the beets are cool enough to handle. Slice into strips and set aside.

In a large saucepan melt butter and whisk in flour to create a roux. Cook, whisking until the roux browns lightly. Whisk in beet water and the rest of the ingredients until very well combined and thickened. Add beet strips and stir to coat for about three minutes. Yield: 6 servings.


26 2017 COOKBOOK

TR-3

2000

761

DessertsWHITE CHOCOLATE MACADAMIA NUT COOKIES2 sticks butter¾ cup brown sugar½ cup white sugar2½ cups flour2 eggs½ teaspoon salt1 teaspoon soda1 teaspoon vanilla1 cup chopped macadamia nuts1 cup white chocolate chipsCream butter and sugars. Add eggs. Mix in dry ingredients and vanilla. Add nuts and chocolate last. Drop by spoonfuls on lightly greased cookie sheet or silicone mat. Bake at 350 F for approximately 8 to 10 minutes depending on size and preference. I use a small scoop to make uniform size.


LOWER SUGAR CREAM CHEESE FROSTING 8 ounces softened cream cheese½ stick softened butter ½ cup Splenda sweetener¼ cup powdered sugar3 tablespoons cornstarch1 teaspoon sugar-free vanilla coffee

creamer2 teaspoons vanilla

Beat cream cheese and butter until fluffy. Add in Splenda, powdered sugar, cornstarch, creamer and vanilla. Blend well. The mixture will be soft. Place in the refrigerator to stiffen up, then spread on a cake.


AUNT VERTIE’S FRUIT CAKE1 cup sugar½ cup solid shortening2 eggs1 teaspoon vanilla1½ cups flour1 teaspoon baking powder1 6-ounce jar maraschino cherries½ cup raisins½ cup chopped nutsCream together sugar, shortening, vanilla and eggs. Mix together flour, baking powder, cherries, raisins, and nuts. Combine the two mixtures. Pour into greased 8-by-8-inch cake pan. Bake at 350 F for 30 to 40 minutes.

Janet Anthony, Columbus

COCONUT WASHBOARD COOKIES½ cup butter½ cup shortening2 cups brown sugar2 eggs ¼ cup water1 teaspoon vanilla

272017 COOKBOOK

(812) 372-7829305 Washington Street

Columbus, Indiana 47201www.jwinsurance.com

Johnson-Witkemper, IncYour 1st stop for the Best in Auto, Home and Business Insurance.

Our goal is to exceed your expectations.

Julie [email protected]

Teresa [email protected]

Desserts4 cups flour1½ teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt1 cup coconutIn mixing bowl cream butter, shortening and sugar for 2 minutes or until fluffy. Add eggs and mix well. Gradually add water and vanilla and mix well. Combine flour, baking powder, soda and salt and add to creamed mixture. Fold in coconut.

Cover and refrigerate for 2 to 4 hours. Shape into 1-inch balls. Place 2 inches apart on greased baking sheet; flatten with fingers into 2½-by-1-inch oblong shapes. Press lengthwise with a floured fork. Bake at 400 F for 8 to 10 minutes or until lightly browned. Cool 2 minutes before removing to a wire rack. Yield: 9 dozen.


FROZEN STRAWBERRY DESSERT16 ounces Cool Whip 2 cups strawberries with juice (frozen or

fresh with 2 tablespoons sugar)1/3 cup Miracle Whip1/3 cup sugar or SplendaMix well. Spread in a 9-by-13-inch pan. Freeze. Cut into squares and serve. Good and easy.

Becky Barnett, Columbus

TURTLE DESSERT17 ice cream sandwiches1 12.25-ounce jar caramel topping1¼ cups chopped pecans, toasted1 12-ounce container frozen whipped

topping, thawed¾ cup hot fudge topping, heatedPlace 8½ ice cream sandwiches in a 13-by-9-inch baking dish. Spread evenly with caramel topping and sprinkle with 1 cup pecans. Top with 2 cups whipped topping and remain-ing ice cream sandwiches. Spread remaining whipped topping evenly over sandwiches.

Sprinkle with remaining ¼ cup pecans. Cover and freeze at least 2 hours. Let stand 5 min-utes before serving; cut into squares. Drizzle with fudge topping. Yield: 10 servings.


MILLION DOLLAR PIE1 can Eagle Brand sweetened condensed

milk¼ cup lemon juice1 large can crushed pineapple, drained for

one hour1 cup coconut1 cup chopped nuts9 ounces Cool WhipMix well. Put in graham cracker crust. Refrig-erate overnight. Makes one 9-inch pie.


28 2017 COOKBOOK

GET PREPARED FOR THECHANGING SEASON...

For all your home comfort needsServing Central Indiana Since 1916

1332 11th St. • 372-4495visit us at

www.loeschheating.com It’s Time to Get ComfortableTM

®

TR-3

2000

764

DessertsBEST PERSIMMON PUDDING EVER1 cup persimmon pulp1 cup milk1 egg1 cup brown sugar1 cup flour1 teaspoon baking powder1 teaspoon soda1 teaspoon almond½ cup crushed walnuts1 tablespoon cinnamon½ teaspoon ginger½ teaspoon allspiceMelt 3 tablespoons butter in an 8-by-8-inch glass pan. Combine ingredients and pour into glass pan. Cook at 350 F for 20 minutes or until golden brown.


BOOZY BOURBON CHOCOLATE CUPCAKESCupcakes:1 box devil’s food cake mix1 cup water1/3 cup vegetable oil¼ cup bourbon3 eggs1 teaspoon vanillaFilling:

¾ cup whipping cream6 ounces semisweet baking chocolate,

finely chopped1/3 cup butter, softened3 tablespoons coffee liqueurFrosting:1 7-ounce jar marshmallow spread (1¾

cups)1 cup butter, softened2 tablespoons vanilla-flavored vodka3 cups powdered sugarGarnish:

¼ cup coffee liqueurHeat oven to 350 F (325 F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about 2/3 full).

Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cool-ing rack. Cool completely, about 30 minutes.

Meanwhile, for filling, in medium microwav-able bowl, microwave whipping cream un-covered on high for 1 minute, 30 seconds or until boiling. Stir in remaining filling ingredi-ents until chocolate is melted and smooth. If necessary, microwave on high an additional 15 to 30 seconds until mixture can be stirred

292017 COOKBOOK

Max A. Henry, MDOphthalmologist Ophthalmologist

Blair E. Boehmer, MDSchedule your appointment today

EYE EXAMS • SURGERY LASER • OPTICAL

1930 DOCTORS PARK DR • COLUMBUS 812-372-4463825 N. LINCOLN ST. • GREENSBURG 812-663-7222

Dessertssmooth. Cover; refrigerate about 1 hour or until spreading consistency.

For frosting, in large bowl beat marshmal-low spread, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until piping consistency.

To assemble, cut tops off each cupcake hori-zontally. Spread about 1 tablespoon filling onto bottom of each cupcake; replace top. Pipe frosting on tops. Just before serving, drizzle each cupcake with ½ teaspoon coffee liqueur.


MOM BACK’S PEANUT BUTTER FUDGE2 cups sugar

2/3 cup milk

2 tablespoons corn syrup (this keeps the sugar from crystallizing)

Cook and stir until the soft ball stage, 240 de-grees on candy thermometer. Remove from heat and add 2/3 cup peanut butter. Stir until it is well mixed. Have a buttered dish ready, as this will set up quickly.


LOWER SUGAR, SUGAR CREAM PIE 1¼ sticks butter½ cup cornstarch3 cups milk ¼ cup brown sugar½ cup Splenda1 tablespoon vanilla Pinch to ¼ teaspoon saltNutmeg, cinnamon, ginger, etc., to sprinkle

on top1 deep dish pie shell, half bakedHeat oven to 350 F. Combine cornstarch, sugar and salt in a pan. Add milk and vanilla. Bring to a low boil, add in butter. Bring to a medium boil, stirring constantly with a wooden spoon. As it thickens, remove from heat and stir in the Splenda. Pour into the pie shell. Lightly sprinkle with desired spice on top. Bake for 30 minutes. The edges will have set up, but the middle will still be soft. Pie sets up when cool. Once cooled, store in the refrigerator. Slice and serve plain or with fruit on the top, such as blueberries, peaches or cherries.


30 2017 COOKBOOK

Same Great Service Since 1926!Complete Collision Repair!Offering the Finest Quality Finish Possible!

(812) 372–25573081 N. National Rd. ColumbusMonday–Friday 8:00–5:00

We use water based,environmentally

friendly paint

We use water based,

Same Great Service Since 1926!

We use water based, FREE ESTIMATES

We use water based,

NicholsNBody Company Inc.

TR-3

2000

766

DessertsPUMPKIN CHIFFON PIECrust:

1½ cups graham cracker crumbs½ cup finely chopped walnuts6 tablespoons softened butter1 tablespoon sugarFilling:

¾ cup packed dark brown sugar2 1-ounce packets unflavored gelatin1 teaspoon ground cinnamon½ teaspoon allspice½ teaspoon salt¼ teaspoon ground nutmeg1¼ cups milk1 15-ounce can pumpkin puree (not

pumpkin pie mix)3 large eggs1 cup heavy cream1 teaspoon vanillaPreheat the oven to 350 F. Spray a 10-inch deep-dish pie plate with nonstick spray.

To prepare the crust, combine the graham cracker crumbs, walnuts, butter and sugar in a medium bowl until moist crumbs form. Transfer the crumb mixture to the pie plate and press evenly on the bottom and up the sides of the plate. Bake until the crust is fra-grant and just set, about 10 minutes. Transfer to a wire rack to cool completely.

To prepare the filling, combine the brown sugar, gelatin, cinnamon, allspice, salt and nutmeg in a medium saucepan. Whisk in the milk, pumpkin and eggs. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes. Do not boil.

Remove from the heat and transfer to medium bowl. Place the bowl into a larger bowl filled with ice cubes and water. Refrig-erate the custard, covered, until the mixture mounds when dropped from a spoon, about 1 hour.

With an electric mixer on medium speed, beat the cream and vanilla until stiff peaks form. Whisk the pumpkin mixture until smooth and creamy. Gently fold ¼ of the whipped cream mixture into the pumpkin mixture to lighten. Fold in the remaining whipped cream until just combined and no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until set, at least 3 hours or overnight. Yield: 12 servings.


312017 COOKBOOK

Norman Funeral Home604 Main St., Hope, IN

TUES., DEC. 5TH, 4-7PM • SAT., DEC. 9TH, 2-4PM

ORDER YOUR FREE ORNAMENT NOW!No later than Nov. 20th

Call the funeral home at (812) 546-4770Ornaments available to anyone who has experienced the loss of a loved one or pet

regardless of funeral provider or date of death.

Norman Funeral HomeNorman Funeral Home

Holiday Memorial Open House Additional

ornaments can be ordered at

$4.00 each.

Ornaments can be picked up at either open house or after

December 9TH

TR-32000767

DessertsPUMPKIN CRISP15 ounces pumpkin1 cup evaporated milk1 cup sugar1 teaspoon vanilla½ teaspoon cinnamon1 butter-flavored yellow cake mix1 cup chopped pecans1 cup melted butterStir first 5 ingredients together. Pour into greased, 9-by-13-inch baking dish. Sprinkle cake mixture over pumpkin mixture. Sprinkle with pecans. Drizzle with melted butter.

Bake at 350 F for 1 hour until golden brown. Let stand 10 minutes before serving. Top with Cool Whip.


COCONUT WHITE CAKEMakes a 2-layer cake1 box Duncan Hines French vanilla cake

mix3 large eggs1/3 cup vegetable oil1 cup cream of coconut½ teaspoon almond extractMix well. Put in 8-inch round pans sprayed with nonstick cooking spray. Bake in oven for 25 minutes at 350 F, then check if done. Put

on a rack to cool completely after finishing baking.

Frosting:

½ cup solid shortening½ cup butter1 teaspoon vanillaMix well. Add 4 cups powdered sugar, 1 cup at a time. Add milk to make spreadable, then beat till smooth.

Frost the bottom layer, then add coconut on top. Place the second layer on top. Frost top and sides. Press coconut around sides and add to top.

Maureen Pope, Columbus

CHERRY CRUNCH3 cups Bisquick2/3 cup sugar¾ teaspoon cinnamon1 egg1/3 cup butter or margarine1 21-ounce can cherry pie fillingMix all ingredients except pie filling. Pat 2/3 of dough into 8-inch square greased pan. Spread on pie filling. Crumble remaining 1/3 of dough on top. Bake 30 minutes at 400 F.


32 2017 COOKBOOK

Desserts

Come see us to get your Christmas gifts started!

www.simplypotteryinc.com

812-372-18251520 Central AvenueColumbus, IN 47201

Mon- closed • Tues- 10-6 •Wed- 10-8 • Thurs- 10-8 • Fri/Sat- 10-9 • Sun- 12-5

Merry Christmas Merry Christmas TR-32000768

FIVE FLAVOR CAKE2 sticks butter½ cup shortening3 cups flour3 cups sugar5 eggs½ teaspoon baking powder1 cup milk1 teaspoon coconut extract1 teaspoon rum1 teaspoon butternut1 teaspoon vanilla1 teaspoon lemonBake at 350 F for 1½ hours in a greased and floured tube pan.

Mix:

1 cup sugar½ cup water1 teaspoon coconut extract1 teaspoon butternut extract1 teaspoon lemon extract1 teaspoon rum extract1 teaspoon vanilla1 teaspoon almond extractPut on stove and bring to a boil. Spoon on top of cake. Let cool, then take out of pan.


RASPBERRY FILLED CAKEFilling:

2 boxes frozen raspberries with juice1 cup sugar3 tablespoons cornstarchCook the filling until pudding consistency.1 white cake mix (fix according to

directions on box)1 small package raspberry Jell-O1 8-ounce Cool WhipBake cake as directed on box in 9-by-13-inch pan.

On top of stove bring to boil filling ingredi-ents and cook till thickened. Cool in refrigera-tor.

Fix Jell-O according to package directions.

When cake is done, with end of wooden spoon, poke holes in cake. Pour liquid Jell-O over cake and cool.

When filling is cooled completely, spread over cake. Cover and refrigerate.

After cake is cooled, frost with Cool Whip. Keep cake refrigerated.

Alice Lange, Columbus

332017 COOKBOOK

Desserts

FAMILY RESTAURANT1602 State St. • Columbus

(812) 376-6386

Ask us about our catering too!Call ahead

carry-out available.

Breakfast, Lunch& Dinner Servedat

TR-3

2000

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BUTTERMILK PANNA COTTA1 ¼ cups whipping cream¼ cup plus 1 tablespoon sugar1 teaspoon vanilla1 ¼-ounce packet powdered gelatin1¾ cups buttermilkIn a small saucepan, combine the cream, sugar and vanilla. Heat until warm (about 140 F) or until vanilla has had enough time to steep and sugar is dissolved.

While cream is heating, dissolve the gelatin in about ¼ cup of room temperature water in a medium bowl.

Once cream has heated sufficiently, pour the mixture over the gelatin in the bowl and stir until fully dissolved. Stir in the buttermilk slowly, until just combined.

Divide into 8 ramekins and chill for 2 hours or until set.


CHOCOLATE ÉCLAIR CAKE1 14.4-ounce box honey graham crackers

(You can use chocolate graham crackers, too, and it will take almost the whole box)

2 3.4-ounce boxes French vanilla instant pudding

3 cups milk1 8-ounce container Cool Whip Frosting:

1 stick butter ¼ cup cocoa7 tablespoons milk1 teaspoon vanilla3½ cups powdered sugar1 cup nut pieces, pecans or walnuts

(optional)Place a layer of graham crackers in the bot-tom of a 9-by-13-inch baking dish. Mix the pudding with the milk and Cool Whip and spread half of it over the graham crackers. Place another layer of graham crackers over the pudding and the rest of the pudding over the second layer of crackers. Add one last layer of crackers on top. Cover with frost-ing. Directions for it follows.

Bring butter, cocoa and milk to a boil in a saucepan on top of the stove. Remove and stir in sugar, vanilla extract and nuts. Spread over cake. This is better if you put it in the fridge for 24 hours before serving. You could cut the recipe in half, and it keeps well for several days in the refrigerator.


34 2017 COOKBOOK

Desserts

TR-32000770

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FRESH STRAWBERRY PIE1 cup sugar or ½ cup sugar and ½ cup

Splenda3 tablespoons cornstarch4 cups fresh strawberries, stemmed and

sliced½ cup water 2 teaspoons lemon juice1 teaspoon vanilla1 prebaked pie shellMix sugar, cornstarch, 1 cup strawberries, water, lemon juice and vanilla in a saucepan and bring to a low boil, gently crushing the berries. Stir continually and cook until thick-ened. Remove from heat, set aside to cool. Fill the pie shell with the remaining berries. Cover with the cooled mixture. Chill, slice and serve with whipped cream.


PISTACHIO PUDDING COOKIES½ cup butter, softened½ cup vegetable oil¾ cup granulated sugar½ cup brown sugar 2 eggs 1 teaspoon almond flavoring1 tablespoon vanilla3 drops green food coloring2 cups flour1 3.4-ounce package instant pistachio

pudding1½ teaspoons baking powder½ teaspoon cream of tartar½ teaspoon salt1¼ cups flaked coconutPreheat oven to 375 F. In a large bowl, cream together the butter, oil, sugars, vanilla and almond flavorings and beat until fluffy. Add the eggs, one at a time, beating well after each addition. Add the food coloring. In a separate bowl, mix the flour, pudding mix, baking powder, cream of tartar and salt. Gradually add this to the wet ingredients, beating once again after each addition. Stir in the coconut. Drop a tablespoon amount on an ungreased cookie sheet. (On a Teflon-coated sheet, they did not stick a bit.) Bake 9 to 12 minutes. They will slightly start to brown at the under edges when ready to remove. They may still be soft, but that is OK. Don’t overbake. Let sit a few minutes before you remove from pan. Will still be chewy once cooled. Makes about 36 cookies.


352017 COOKBOOK

Desserts

Cash or Check only

Home of the $10.00 Oil Change!

461 S. Mapleton St., Suite D, Columbus, IN 47201

812-372-0804Open Monday - Thursday By Appointment Only

TR-3

2002

062

Happy Holidays Connie & Steve's Auto Repair from

PUMPKIN DROP COOKIES1 cup brown sugar1 cup pumpkin1 cup shortening2 cups flour1 cup nuts1 teaspoon salt1 teaspoon soda1 teaspoon baking powder1 teaspoon vanillaMix all ingredients and drop by spoon on greased cookie sheet. Bake at 350 F for 10 to 12 minutes until light brown.


HOOSIER SUGAR CREAM PIE9-inch deep-dish pie shell, baked½ cup butter or margarine2 cups milk1 cup sugar¼ cup cornstarch¼ cup milkPinch of saltPreheat oven to 350 F.

Heat together the butter, sugar, 2 cups milk and salt in a saucepan over low heat until hot and butter is melted. Stir the cornstarch and ¼ cup milk until smooth and add to

mixture, stirring constantly. Cook over low heat until smooth and bubbly. Pour into baked, deep-dish pie shell and sprinkle with nutmeg on top. Bake 10 minutes.


BLACKBERRY COBBLER4 cups blackberries1 cup flour1 cup sugar2 teaspoons baking powder½ teaspoon salt1 cup milk½ cup butter, melted 1 egg 1 tablespoon lemon juiceHeat oven to 375 F. In medium bowl, stir together berries and ¾ cup sugar. Let stand 20 minutes.

In a large bowl, stir together flour, ¼ cup sugar, baking powder, salt, milk, butter, egg and lemon juice. Spread in a greased, 8-inch square baking dish or pan. Spoon the berry mixture over the batter. Bake 45-55 minutes or until dough rises to the top and is golden brown.


36 2017 COOKBOOK

DessertsCAFÉ LIEGEOISIce cream:

2/3 cup chilled crème fraiche or 2/3 cup whipping cream

1 tablespoon sugar1 tablespoon instant espresso powder

(instant coffee powder will do if you can’t get the espresso)

1 tablespoon coffee liqueur1 pint premium brand vanilla ice cream,

softenedTopping:

½ cup chilled whipping cream1 tablespoon sugarChocolate-covered coffee beansFor ice cream: Beat chilled crème fraiche or whipping cream, sugar, instant espresso and coffee liqueur in medium bowl to stiff peaks. Add ice cream and fold together. Freeze overnight.

For topping: Beat whipping cream and sugar in medium bowl to stiff peaks. Scoop ice cream into tall glasses. Garnish with a dollop of whipped cream and top with a couple of the chocolate-covered coffee beans. Yield: 6 servings.


EASY PECAN PIE1 cup light corn syrup3 eggs1 cup sugar2 tablespoons butter, melted 1 teaspoon vanilla6 ounces pecans1 unbaked pie crustStir the first five ingredients thoroughly, then add pecans. Pour into pie crust.

Bake on center rack of oven for 60 to 70 min-utes (check at 45 to 50 minutes) at 350 F.

Barbara Morey, Seymour

GRANDMA LYDIA’S FRUIT CAKE4 eggs1 cup sugar1 cup flour1 teaspoon baking powder4 tablespoons wineMix but don’t chop:1 cup dates½ cup Brazil nuts1 cup English walnuts1 package candied cherriesBeat egg yolks and add sugar and wine. Add flour, baking powder and rest of ingredients. Beat egg whites and fold into mixture. Form into loaf pan. Bake for 1¼ hours at 350 F.


POPCORN CAKE1 gallon popped corn12 ounce jar roasted peanuts11 ounce bag plain M&Ms11 ounce bag peanut M&M’s1 stick margarine or butter1 large bag marshmallows1 teaspoon vanillaMix popped corn, peanuts and M&M’s in a large bowl. Melt margarine and marshmal-lows, add vanilla. Pour over popcorn good-ies and mix thoroughly. Pour and press into well-buttered Bundt cake pan. Let harden in pan about 1 hour. Empty onto cake platter. Pinch off and eat or cut with very sharp knife.


APPLE CRISP4 cups sliced apples1 tablespoon lemon juice1/3 cup flour1 cup oatmeal½ cup brown sugar½ teaspoon cinnamon1/3 cup butter, meltedToss apples and lemon juice together and put in a pan. Mix the rest of the ingredients

372017 COOKBOOK

Dessertstogether for crumbs and put on top of the apples. Bake at 375 F for 20 minutes or until apples are tender.

Mary Ann Schwartz, North Vernon

BREAD PUDDING2/3 cup sugar, divided1 teaspoon cinnamon6 slices bread,* spread with butter½ cup seedless raisins4 eggs, slightly beaten2 cups milk1 teaspoon vanillaAdd cinnamon to 2 tablespoons sugar and sprinkle on buttered bread. Cut or tear bread into about 6 or 8 pieces each. Arrange in a 1½-quart baking dish and sprinkle in raisins.

Add remaining sugar, milk and vanilla to eggs. Pour over bread. Set dish in larger pan. Add hot water about an inch deep around dish. Bake at 350 F for about an hour or until a knife inserted comes out clean.

*You can use leftover cinnamon rolls, raisin bread or wheat bread. If you use a sweet bread, you might want to add less sugar. Soak raisins in brandy or rum if you want happy raisins. Serve warm or cold with a lemon or vanilla sauce.


APPLE DAPPLE CAKE3 eggs1½ cups salad oil2 cups sugar3 cups flour1 teaspoon salt1 teaspoon baking soda2 teaspoons vanilla3 cups apples, peeled and chopped1½ cups pecans, chopped1 cup brown sugar¼ cup milk1 stick margarineHeat oven to 350 F.

Mix eggs, oil and sugar, blending well. Add flour, salt and soda, mixing well. Stir in vanilla, apples and nuts. Pour into a greased tube pan and bake for 1 hour. Test with a tooth-pick.

Meanwhile make topping. Combine brown sugar, milk and margarine and cook 2½ min-utes. Pour over hot cake in the pan. Let cool completely, then remove from pan.

Evelyn Garwood, Hartsville

H

appy Holidays from our home to yours!

1636 State St., Suite G • Columbus • 812-372-0008 • 1-800-Next-Window www.WindowWorld.com • www.windowworldscindiana.com

38 2017 COOKBOOK

DessertsTURTLE CAKE1 German chocolate cake mix1 13-ounce can Eagle Brand milk30 to 50 caramels¼ cup margarine1 cup chopped nuts (optional)1 cup chocolate chips (optional)Prepare cake mix as directed on box. Put half in a 9-by-13-inch greased pan. Bake at 350 F for 15 minutes. Melt and blend milk, cara-mels and margarine. Pour over cake. Sprinkle with nuts. Pour rest of the cake batter over the caramel mixture. Sprinkle with chocolate chips. Bake again for 15 minutes.


PUMPKIN CHEESECAKE SWIRL BROWNIES1 cup chopped pecans8 ounces cream cheese (not light or low-

fat), room temperature5 tablespoons granulated sugar1 cup pumpkin purée (from a 15-ounce

can)6 eggs, divided2 teaspoons vanilla extract, divided1 ¾ cups flour, divided1 ½ teaspoons cinnamon½ teaspoon ground ginger1 cup (2 sticks) unsalted butter4 ounces unsweetened chocolate, roughly

chopped1 ½ cups brown sugar (light or dark)½ teaspoon baking powder¼ teaspoon saltLightly toast pecans in a dry sauté pan until

fragrant.Preheat oven to 350 F. Line a 9-by-13-inch pan with parchment paper or greased aluminum foil, letting edges extend a few inches above the pan; you’ll later use them as handles.

For the pumpkin cheesecake batter: Beat the cream cheese and granulated sugar together until smooth. Beat 2 eggs with a fork and

beat into cream cheese, with the pumpkin and 1 teaspoon vanilla. Stir in 1/4 cup flour, cinnamon and ginger. Set aside.

For the brownie batter: Melt the butter and chocolate together in a medium saucepan over low heat until smooth, stirring constant-ly with a wooden spoon. Remove from heat. Stir in the brown sugar and 1 teaspoon vanil-la, then with a whisk, beat in 4 eggs, one at a time, mixing well after each. With a wooden spoon, stir in 1 1/2 cups flour, baking powder and salt until no floury streaks remain.

Spread half of the brownie batter into the baking pan. Drop alternating spoonfuls of the pumpkin batter and the remaining brownie batter into the pan, then sprinkle the toasted pecans over all.

Run a table knife through the batter in a zig-zag motion to make attractive swirls. Don’t overdo it or the colors will lose their defini-tion.

Bake 35 to 37 minutes until the edges are firm and the middle is just set. Let cool com-pletely on a wire rack, then cover well and chill overnight in the refrigerator.

The next day, use the “handles” of the parch-ment or aluminum foil to lift the bars from the pan. Peel off the paper, then slice.

Star Tribune (Minneapolis) TNS

Glen Stubbe/Minneapolis Star Tribune/TNS

392017 COOKBOOK

Desserts

APPLE CUSTARD PIE1 pie crust2 sticks butter1 vanilla bean or 1 teaspoon vanilla extract4 eggs1 cup granulated sugar½ cup all-purpose flour½ teaspoon kosher salt3 semi-tart apples, such as Granny Smith,

Baldwin, Cortland or IdaredPreheat oven to 350 F. Pierce inside of pie crust all over with a fork, line with parch-ment paper or foil and weigh down with pie weights or dry beans. Bake until crust is a light golden brown, 12 to 15 minutes. Remove pie weights and parchment. Keep the oven on.

Melt butter in a small saucepan over me-dium heat. If using a vanilla bean, split the bean lengthwise with a sharp knife, spread each half open and use the knife to scrape out the seeds from both sides into the melt-ed butter; add the vanilla bean pod halves.

Continue to cook, swirling the pan often, un-til the butter foam subsides and it becomes golden brown, 2 to 3 minutes. Remove from heat and set aside 10 minutes to cool.

Whisk together the eggs, sugar and vanilla extract, if using. If using vanilla bean, remove the pod halves from the butter. Slowly add all the butter to the egg-sugar mixture, whisking constantly. Add the flour and salt and whisk until smooth.

Peel and core the apples; slice into 1/4-inch slices. Arrange them in a slightly overlapping circle around the edge of the pie crust, with a few slices in the center when the outer ring is complete. This may not take all of the apples. Slowly pour the filling over the apples, giving it time to seep down into the crevasses between the slices. Add enough filling to come within 1/4 inch of the top of the crust. This may not take all of the filling.

Bake until the apples are a deep golden brown and the filling is set in the center, about 50 minutes to 1 hour. Transfer pie to a wire rack and cool for 2 hours. Serve warm or at room temperature. Yield: 8 servings.

Adapted from “Tasting Table,” by Mika Paredes

St. Louis Post-Dispatch (TNS)

Chris Lee/St. Louis Post-Dispatch/TNS

40 2017 COOKBOOK

At this time of year, you’re likely to find perhaps a dozen varieties for sale. Which should you pick? What are their best uses? To help with these questions, here is a handy guide.

Granny Smith — The tartest of the most commonly available varieties, and also the greenest. It’s great for cooking dishes both sweet and savory, and is excellent in salads.

Gala — Sweet and juicy, the Gala is firm enough to stand up to baking and sautéing, but is also great eaten raw.

Pink Lady — Crisp and juicy, with a creamy, custard flavor. Pink Lady is actually a brand name; apple aficionados call it by its real name, Cripps Pink. Good for cooking and great for eating raw.

Golden Delicious — The name is a bit of marketing genius; it is actually not related to the perennially popular Red Delicious. Sweet and mild, with a trace of vanilla, it has a dense texture that makes it particularly suited to baking and pies.

McIntosh — Juicy, with a sharp, lemony taste and tender flesh some might consider almost mushy. If you don’t mind the texture, eat it raw. Otherwise, use it for applesauce or apple pie.

Honeycrisp — Currently the “it” apple, as it has been for the past several years. Sweet, with a nice, crunchy bite, it’s best eaten fresh, especially in a salad.

Braeburn — Juicy, crisp and sweet, with a rich but mild flavor of spice. Their texture makes them great for baking and pies, but they are suited for all uses.

Jonathan — Sweet, tangy and spicy, these are good to eat raw but are probably most often used in pies, mixed with a firmer-fleshed apple that doesn’t break down as much as it cooks.

Fuji — Sweet and tart, but mostly sweet, with a touch of spice. Crisp and best eaten raw.

Envy — Very crisp; sweet with an underlying hint of tartness and notes of vanilla. Great for eating out of hand and for cooked desserts, especially with caramel.

Red Delicious — Still the most popular apple in America, though its lead over Gala, Fuji and Honeycrisp is shrinking. Sweet and juicy flesh under a bitter skin, and a flavor that is defiantly unassertive.

St. Louis Post-Dispatch (TNS)

ApplesAll about

TR-3

2002

745

The Republic's 23rd Annual

JANUARY 28, 2018

Bridal Show

SAVEthe

DATE

at The Commons, downtown Columbus, INFor information, email [email protected]

Merry Christmasfrom the

Renner Ford Family

NEW LOCATION3040 N. National Road • Columbus

812-372-1561www.rennermotors.com

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