Recipes

Butternut Squash Bake

(by Nancy Frush)

2 lb. butternut squash cut in pieces (enough to fill baking dish)

½ cup dried currants ½ stick butter

2/3 cup dark brown sugar ¼ cup water

½ cup pecans (optional)

Peel squash and cut up into 1-inch pieces. Place in greased baking dish. Melt butter, sugar and mix with the water. Pour over the squash. Sprinkle the currants and nuts over the top. Bake at 350 degrees for 45-60 minutes, until squash is tender.

Hamburger Casserole

(by Nancy Frush)

1 ½ lbs hamburger 1 clove garlic

1 onion, sliced ½ pepper, sliced

1-2 celery stalks 16-oz can mushrooms

3 sliced potatoes 2 carrots

1/3 cup ketchup 1 T Worcestershire

1 t soy sauce 2 T water

1 tomato sliced 1/4 cup fresh parsley

Salt & pepper to taste

Fry hamburger until browned. Slice/chop onion, carrots and celery. Mix all ingredients (accept potatoes), pour into greased baking dish. Top with sliced potatoes. Bake at 350 degrees for 1 ½ hours.

Meat Loaf

(by Nancy Frush)

2 pounds meat loaf mix 2 T mustard

4 slices grain bread (cubed) 1 cup whole milk

1 cup onions 1 cup celery w/leaves

2 T Worcestershire sauce 2 T horse radish

½ cup fresh parsley 2 garlic cloves

pepper & salt to taste 3 eggs

Chop onions and celery. Mix above together until well blended. Put in greased baking dish. If desired, garnish with strips of bacon and/or tomato sauce. Bake at 350 degrees for 1 – 1 ½ hours.

Pizza Dough (2 crust)

(by Nancy Frush)

1 T sugar (heaping) 1 pkg. active dry yeast

1 tsp salt ¼ cup warm water

2 T olive oil 3 cups flour

1 cup boiling water 1 T butter

Soften yeast in ¼ cup warm water. Place sugar, salt & olive oil in bowl & mix well. Add boiling water & stir until smooth. Cool mixture to lukewarm & add softened yeast. Add 2 ½ cups flour & stir until mixed. Add remaining 1/2 cup flour, enough to make dough firm to handle. Place dough on floured board and knead 6-10 times. Grease 2 pans with butter, divide dough in half, shape in 2 balls, let rise for 20 minutes. Spread in pans & top with sauce, meat, cheese, veggies, etc. Bake at 420 degrees for approximately 22 minutes.

Spanish Fried Rice

(by Nancy Frush)

Sautee the following until half done:

2 cups celery chopped 2 cups onions chopped

1 cup peppers chopped 1 cup fresh parsley

½ cup olive oil 1 tsp pepper

2 T garlic minced 1 tsp thyme

1 tsp basil

Add to above and sautee 5 more minutes:

1 lb. sliced mushrooms 2 – 3 chopped tomatoes

½ can sliced black olives 1/3 small bottle soy sauce

2 T Worcestershire sauce

Add: 18 oz cooked brown rice until half done – half the water for 20 minutes. Sautee for 5 more minutes. Variation – place in greased baking dish & sprinkle top with shredded cheddar or Italian cheeses. Bake at 365 degrees for 45-55 minutes.

Radish Greens Soup

1 T unsalted butter 3 cups chopped radish greens

4 cups water or broth 2 large potatoes

12 red radishes 1 T cider vinegar

Salt to taste Ground pepper

1 T Dijon mustard 1/3 cup sour cream

Bread of your choice (optional)

Grated Gruyere cheese or crumbled goat cheese (optional)

Heat the butter in a pot over medium heat. Toss the radish greens for 1 minute in the hot butter. Cover with the water and bring to a boil. Add the Peeled and chopped potatoes and simmer about 20 minutes. Strain through a food mill.

Place the sliced radish and vinegar in a small pot, add water to cover, and bring to a boil. Season with salt and pepper, simmer 3 to 4 minutes, and drain. Add the slices of radishes to the strained soup. In a small bowl, mix the mustard with the chosen sour cream. Mix two ladlesful of the soup into this mixture, then add back to bulk of soup. Add salt and pepper to taste.

Broccoli Soup

2 tsp olive oil 1 medium onion chopped

1 stalk celery chopped 1 apple cored and diced

1 large potato (peeled& cubed)

4 cups fresh broccoli including stems chopped

2 cups chicken or vegetable broth

1 cup whole milk (preferably goat milk)

1/2 cup sour cream

Heat olive oil on medium heat in pot. Saute onions, apple and celery until soft. Add potato and broccoli broth and milk. Bring to a boil, reduce heat, and summer for about 15 minutes. Cool. When cool, blend ingredients in a blender in batches until smooth. Return to pot and heat. Serve immediately with spoonful's of sour cream & homemade breads.

Vegetable Stir Fry

(by Nancy Frush)

1 cup chopped Swiss chard 1 cup thickly sliced large onion

1 cup chopped arugula 1 cup chopped mizuna

1 cup chopped fresh parsley 1 cup sliced carrots

1 cup small broccoli pieces 1 cup small cauliflower pieces

Fresh minced garlic to taste 3 T soy sauce

1 cup fresh sliced mushrooms 1 cup sliced squash

salt, pepper to taste hot sauce if desired

Add ¼ cup extra virgin olive to large cast iron pan. Heat quickly and add all above. Stir quickly and add some water. Continue stirring quickly on high heat. And continue to add some water as it evaporates. 10 minutes. Ready to eat!

Chicken Hearts & Gravy

(by Nancy Frush)

½ lb chicken hearts ½ lb mushrooms

1 small onion 1/3 cup chopped parsley

Salt Pepper

Flour Water

4-6 slices whole multi-grain bread

Clean any fat off hearts. Stir fry and brown hearts in butter. Add sliced fresh mushrooms, chopped onion and parsley. Continue to stir fry until onions are clear. Mix one or two T of flour to a cup of water. Add to hearts and mushrooms to make gravy. Add salt and pepper to taste. Pour over toasted bread slices (or noodles, rice, potatoes).

Beef Stroganoff

(By Nancy Frush)

1 pound thinly sliced lean beef 1/2 cup finely chopped onion

1 pound fresh mushrooms sliced 1 cup cold water

1 cup whole milk sour cream 2 cloves minced garlic

¼ cup fresh parsley 1/4 cup butter

2 tablespoons flour 1-2 teaspoons salt

1/4 tsp pepper

Sauté beef in butter over medium heat until browned. Add onion and garlic, sauté 5 more minutes until onion is soft. Add mushrooms and cook 5 minutes. Add chopped fresh parsley. Mix salt, pepper and flour together, and gradually stir in a cup of cold water. Slowly pour the flour mixture into the beef. Cook until broth thickens. Add additional water if necessary. Stir in sour cream and heat through but do not cook further. Serve over noodles or rice.

Artichoke Dip - Served Hot

(by Dianne Loper)

1 cup mayo

1 cup grated/shredded parmesan cheese

1 can artichoke hearts, drained/chopped

1 tsp. lemon juice

Mix & bake at 350 degrees for 20-30 minutes. Serve with crackers.

Broccoli Salad

(by Nancy Frush)

2 large heads broccoli ¾ cup raisins

1 med. red onion finely chopped 1 cup mayo

10 slices bacon – crispy & crumbled ¾ cup nuts

¾ cup mild cheddar cheese shredded ½ cup sugar

2-4 T white vinegar

Cut broccoli into small pieces. Fry bacon in skillet until crispy. Crumble bacon. Combine broccoli, onions, raisins, nuts, bacon, and cheese into large bowl. Mix mayo, sugar and vinegar together. Pour over broccoli mix. Mix well. Chill for ½ hour before serving.

Cole Slaw

(by Ruth ann Helwig)

1 large head cabbage 1 cup mayo

3 medium carrots 3 T white vinegar

1 ½ tsp salt 1 ½ tsp celery seed

2 T white sugar

pepper, onions, zucchini if desired

Shred cabbage and carrots. Add mayo, vinegar, salt, sugar, and celery seed. Mix well. Chill for 1 hour. Stir again before serving.

Cranberry Salad

(by Mary Kathryn Dietrich)

3 pack orange gelatin

12 ounces canned Cranberry – Whole berry

12 ounces canned crushed pineapple

6 ounces canned mandarin oranges (do not use juice)

Dissolve gelatin in 3 cups boiling water. Add cranberry right away. Add fruits after it cools a little. Chill.

Spicy Bean Salad

(by Nancy Frush)

1 quart Roma beans ¾ cup finely chopped onions

1 quart green beans 1 large sweet red pepper

1 quart yellow beans 1 cup chopped celery w/leaves

1 cup sugar 4 tsp salt

20 ounces prepared (soft) kidney beans

20 ounces prepared (soft) white beans

½ habanera pepper finely chopped

½ cup freshly chopped parsley

4 cups apple cider vinegar

½ cup extra virgin olive oil

Blanche the beans for 5 minutes and put into large bowl. Prepare the other vegetables and add to the bowl of beans. In a large kettle, mix the vinegar, olive oil, sugar and salt and bring to boil. Add the bowl of veggies and bring to boil again. Heat for 5 additional minutes. Let cool and refrigerate for 1 day before serving.

Black Walnut or Shellbark Cake

(by Edna Dietrich)

2 cups sugar ½ cup butter

1 cup sweet milk 4 egg yolks

2 cups flour 2 tsp baking powder

Cream sugar and butter. Mix egg yolks and milk. Mix flour and baking powder. Add alternately to creamed mix. Then stir in the following:

4 egg whites

1 cup chopped nuts well floured (1/4 cup flour)

Pour in oiled and floured baking wear. Bake at 350 degrees for 30-35 minutes - layers. Or bake 40 to 45 if in a 9 x 12” pan.

Carrot Cake (fresh)

(by Jane Neal)

2 cups flour 4 eggs

2 tsp baking soda 2 cups sugar

1 tsp cinnamon 3 cups carrots

1 tsp salt 8 oz can crushed pineapple drained

1 ½ cups vegetable oil 1 cup English walnuts chopped

1 tsp vanilla 1 cup raisins chopped

Combine all ingredients above. Pour into greased baking pan and bake at 350 degrees for 45 minutes.

Icing:

3 T flour 1 cup milk

Combine flour and milk in sauce pan and cook until very thick. Let cool.

1 cup granulated sugar 1 cup butter 1 tsp vanilla

Cream together sugar, butter and vanilla. Beat until fluffy and sugar is dissolved. Add to flour/milk mixture and beat again.

Coconut Cake

(by Edna Dietrich)

1 box 10x sugar 1 cup butter

1 tsp vanilla 4 eggs (separated)

3 cups flour 1 cup milk

2 t baking powder pinch of salt

1 cup fresh coconut

Cream sugar, margarine, vanilla, and egg yolks. Sift flour, salt& baking powder together. Beat egg whites till stiff. Add flour mixture& milk alternately to creamed sugar. Mix in coconut. Fold in egg whites. Bake at 350 degrees for 35-45 minutes.

Pineapple One Bowl Cake

(by Ruth ann Helwig)

2 cups flour 1 cup sugar

20 ounce can crushed pineapple 2 eggs

2 tsp baking soda 1 cup fresh coconut

1 cup crushed walnuts

Mix above together until well blended. Put in 2 greased & floured loaf baking dishes. Bake at 350 degrees for 45 minutes.

Frosted Cream Cheese Topping:

1 – 8 oz pkg. cream cheese 1/2 cup butter

1 1/3 cup 10x sugar 1 tsp vanilla

Crean butter and cream cheese together. Add sugar and mix. Gradually add sugar.

Deep, Dark Chocolate Cake

(Hershey’s)

1 ¾ cups unsifted flour 2 cups sugar

¾ cup Wilbur cocoa 1 ½ tsp baking soda

1 ½ tsp baking powder 1 tsp salt

2 eggs 1 cup milk

½ cup vegetable oil 2 tsp vanilla

1 cup boiling water

Combine dry ingredients in large mixing bowl. Add remaining ingredients except boiling water. Beat at medium speed for 2 minutes. Remove from mixer. Stir in boiling water. Use 2 – 9“-cake pans or one larger pan – greased and floured. Bake at 350 degrees for 30 – 45 minutes.

Frosting –

½ cup cocoa 6 T butter

2 2/3 cups 10x sugar 4 T milk

1 tsp vanilla

Pumpkin Pie

(by Nancy Frush)

1 1/2 cups pureed pumpkin 1 1/2 cups whole milk

1 cup brown sugar 1 tsp cinnamon

3 eggs 1/4 tsp ginger

1/2 tsp salt 1/4 tsp cloves

1 T corn starch

Place warm pumpkin in a large saucepan and add beaten eggs. Mix sugar, corn starch, salt, & spices together. Add to pumpkin & egg mixture. Scald milk & add slowly to mixture. Pour into unbaked pie shell & bake at 350 degrees for 45-50 minutes - until a knife inserted in the center comes out clean.

Ground Cherry Pie

(by Nancy Frush)

4 cups ground cherries ½ cup white sugar

½ cup brown sugar juice from 1 lemon

1/3 cup flour Butter

Pour cherries in a large bowl. Pour lemon juice over cherries & stir. Mix sugars & flour together. Pour over cherries & mix well. Pour mixture into pie shell. Dot with butter. Cover with another pie shell and seal. Cut some slits in dough top. Bake in oven at 425 degrees for 12 minutes. Reduce heat to 325 degrees and bake for 45 more minutes. Serve warm or room temperature. Do not refrigerate!