ALL-TIME-FAVORITE RECIPES

From

OHIO

COOKS

Dedication

For every cook who wants to create amazing recipes from the great state of Ohio.

Appreciation

Thanks to all our Ohio cooks who shared their delightful and delicious recipes with us!

Gooseberry Patch

An imprint of Globe Pequot

246 Goose Lane

Guilford, CT 06437

www.gooseberrypatch.com

1 800 854 6673

Copyright 2019, Gooseberry Patch

978-162093-370-1

All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher.

Printed in Korea.

Do you have a tried & true recipe... tip, craft or memory that you’d like to see featured in a Gooseberry Patch cookbook? Visit our website at www.gooseberrypatch.com and follow the easy steps to submit your favorite family recipe.

Or send them to us at:

Gooseberry Patch

PO Box 812

Columbus, OH 43216-0812

Don’t forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. If we select your recipe, your name will appear right along with it...and you’ll receive a FREE copy of the book!

OHIO COOKS

A BONANZA OF BUCKEYES

There are buckeyes, and there are buckeyes. One, which gives the state of Ohio its nickname of the Buckeye State, refers to the buckeye tree, which grows in the western half of the state, usually along waterways, and in other Midwestern locations. Its fruit is a round capsule that holds one to five nuts and looks like a large hazelnut. Some people refer to them as "horse chestnuts," and little kids love to collect them. Some say carrying one in your pocket brings good luck.

The other buckeyes are treasured holiday confections in many homes. Buckeyes, the candy, are peanut butter truffle-style confections that are dipped in chocolate. When they're on the Christmas table, they don't last long.

Ohio is an amazing mix of farming and city life. Ohio farmers produce soybeans, corn, oats and popcorn. Lots of dairy farming translates to a wide variety of cheeses produced in numerous artisan creameries. Beef cattle, sheep, turkeys and chickens that produce mega amounts of eggs also contribute to Ohio's agriculture. The cities offer wonderful farmers' markets including The West Side Market. . .the oldest operating indoor/outdoor market space in Cleveland, Ohio. Ohioans love their sports so tailgating offers hot dogs and chili that can't be beat.

The amazing cooks from the Buckeye state have shared recipes that are dear to their hearts. You'll find everything from Amish Breakfast Casserole and Candied Sweet Potatoes to Joan's Chili and Rah-Rah Buckeye Bars. We know you will love this collection of tried & true recipes from cooks from all around the great state of Ohio. Enjoy!

OUR STORY

Back in 1984, our families were neighbors in little Delaware, Ohio. With small children, we wanted to do what we loved and stay home with the kids too. We had always shared a love of home cooking and so, Gooseberry Patch was born.

Almost immediately, we found a connection with our customers and it wasn’t long before these friends started sharing recipes. Since then we’ve enjoyed publishing hundreds of cookbooks with your tried & true recipes.

We know we couldn’t have done it without our friends all across the country and we look forward to continuing to build a community with you. Welcome to the Gooseberry Patch family!

JoAnn & Vickie

TABLE OF CONTENTS

1. Cover

2. Title

3. Dedication

4. Appreciation

5. Copyright

6. Contents

7. CHAPTER ONE
Good-Start

BREAKFAST & BRUNCH

8. CHAPTER TWO
Garden-Fresh

SALADS & SIDES

9. CHAPTER THREE
Satisfying

SOUPS & SANDWICHES

10. CHAPTER FOUR
Family-Style

DINNERTIME

11. CHAPTER FIVE
No-Fuss

SNACKS & APPETIZERS

12. CHAPTER SIX
Time-For-A-Treat

DESSERTS

13. Index

1. 1

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Guide

1. Cover

2. Title

3. Dedication

4. Appreciation

5. Copyright

6. Contents

7. Start of Content

8. Index

CHAPTER ONE

GOOD-START

Breakfast & Brunch

WE KNOW YOU WILL ENJOY THESE TASTY BREAKFAST RECIPES THAT BRING YOU TO THE TABLE WITH A HEARTY “GOOD MORNING!” AND CARRY YOU THROUGH THE DAY TO TACKLE WHATEVER ADVENTURE COMES YOUR WAY.

ANYTIME CHEESY BISCUITS

NAOMI COOPER DELAWARE, OH

So easy…you can whip them up in minutes!

2 c. biscuit baking mix

1/2 c. shredded Cheddar cheese

2/3 c. milk

1/4 c. butter, melted

1/4 t. garlic powder

1 Combine first 3 ingredient. Stir together until a soft dough forms; beat vigorously for 30 seconds.

2 Drop dough by rounded tablespoonfuls onto an ungreased baking sheet; bake at 450 degrees until golden, about 8 to 10 minutes.

3 Whisk butter and garlic powder together; spread over warm biscuits.

Makes about 1-1/2 dozen

CRAB, CORN & PEPPER FRITTATA

STACIE AVNER DELAWARE, OH

When it is in season, use fresh corn.

6 eggs, beaten

1/3 c. corn

1/3 c. mayonnaise

1/4 c. milk

2 T. green onions, chopped

2 T. red pepper, chopped

salt and pepper to taste

1 c. crabmeat, flaked

1 c. shredded Monterey Jack cheese

Garnish: chopped green onions

1 Whisk together eggs, corn, mayonnaise, milk, onions, red pepper and salt and pepper to taste. Gently stir in crabmeat. Pour into a greased 10" pie plate. Bake at 350 degrees for 15 to 20 minutes. Sprinkle with cheese and bake for 5 more minutes, or until cheese is melted. Garnish with green onions.

Serves 4 to 6

CHOCOLATEY BANANA MUFFINS

DIANA PINDELL WOOSTER, OH

My family loves any kind of banana muffins, but they love these with chocolate chips the best!

2 c. all-purpose flour

1/3 c. sugar

2 T. baking cocoa

1 T. baking powder

1 c. bananas, mashed

2/3 c. oil

1 egg

1 c. semi-sweet chocolate chips

1 Stir together flour, sugar, cocoa and baking powder in a bowl. Combine bananas, oil and egg in a separate bowl; beat with an electric mixer at medium speed until blended.

2 Gradually add flour mixture to banana mixture, stirring just until blended. Fold in chocolate chips; fill paper-lined muffin cups 3/4 full.

3 Bake at 425 degrees for 15 to 20 minutes, until a toothpick inserted in center comes out clean; remove from pan and cool completely on a wire rack.

Makes one dozen

KITCHEN TIP

If you’re adding more than one baking pan to the oven, remember to stagger them on the racks. Placing one pan directly over another won’t allow the food to cook evenly.

CLASSIC QUICHE LORRAINE

FRANCIE STUTZMAN CLINTON, OH

This recipe makes two quiches...just add a fresh fruit salad for an oh-so-easy brunch with friends.

1 lb. bacon, cut into

1-inch pieces

2 9-inch pie crusts

8-oz. pkg. shredded Swiss cheese

8-oz. pkg. shredded Cheddar cheese

8 eggs, beaten

2 c. whipping cream

1 T. Worcestershire sauce

1 T. pepper

1/8 t. salt

1 Cook bacon in a skillet over medium-high heat until crisp; drain on paper towels. Arrange pie crusts in two 9-inch pie plates; sprinkle bacon into crusts.

2 Mix together cheeses in a bowl; sprinkle over bacon. Whisk together remaining ingredients in a separate bowl. Divide egg mixture between crusts.

3 Bake at 350 degrees for 45 minutes, or until golden. Let stand about 10 minutes; cut into wedges and serve warm.

Makes 2 quiches; each serves 6

OHIO FUN FACT

There's an annual festival at Albany, Ohio to celebrate the pawpaw fruit. Some describe the taste as a cross between a banana and a cantaloupe.

COUNTRY-STYLE BREAKFAST PIZZA

JACKIE BALLA WALBRIDGE, OH

A surefire breakfast hit...you’ll get requests for this recipe!

13.8-oz. tube refrigerated pizza crust dough

garlic salt to taste

24-oz. pkg. refrigerated mashed potatoes

10 eggs, beaten

Optional: chopped vegetables, cooked ham or sausage

8-oz. pkg. shredded Colby Jack cheese

4-oz. pkg. crumbled bacon pieces

Garnish: sliced tomatoes and green onions

1 Spread pizza dough in a pizza pan sprayed with non-stick vegetable spray; sprinkle with garlic salt, if desired, and set aside.

2 Place mashed potatoes in a microwave-safe bowl; microwave on high setting for about 3 minutes, until heated through. Spread potatoes over dough. Cook eggs as desired, adding vegetables, ham or sausage, if desired. Spread egg mixture evenly over potatoes. Sprinkle with cheese; top with bacon.

3 Bake at 350 degrees for 22 to 25 minutes, until cheese is melted and crust is golden. Garnish with sliced tomatoes and sliced green onions.

Serves 8

FARM-FRESH OMELET

LADEANA COOPER BATAVIA, OH

As our garden started producing lots of veggies, my kids started making up their own recipes. For once, Mom was the assistant! Here is an all-time favorite that they came up with. We like our vegetables crisp, but if you prefer them more tender, sauté before adding to the omelet.

2 eggs

1 T. milk

salt and pepper to taste

1 t. butter

1/2 to 1 t. green onion, thinly sliced

1 to 2 T. favorite vegetables like zucchini, yellow squash, asparagus or carrot, cut into thin sticks

Optional: diced tomatoes

2 T. shredded Cheddar cheese

1 Beat together eggs, milk, salt and pepper in a bowl; set aside. Melt butter in a skillet over medium heat; add egg mixture.

2 Cook until set underneath; flip gently and cook other side. Top half of omelet with vegetables as desired. Sprinkle with cheese; fold over and turn out onto a plate.

Makes one serving

KITCHEN TIP

Frying up a skillet of bacon for breakfast? If there’s no spatter guard handy, a large sieve can do the job. Just place it face-down over the skillet.

GRAMMY’S OVERNIGHT PANCAKES

REGINA FERRIGNO DELAWARE, OH

Whenever we visit Grammy, these yummy pancakes are on the breakfast table without fail. Usually they’re surrounded by sausage or bacon, scrambled eggs and toast with jam.

2 c. long-cooking oats, uncooked

2 c. plus 1/4 c. buttermilk, divided

1/2 c. all-purpose flour

1/2 c. whole-wheat flour

2 t. sugar

1-1/2 t. baking powder

1-1/2 t. baking soda

1/4 t. salt

2 eggs, beaten

2 T. butter, melted and cooled

oil for frying

Garnish: butter, warm maple syrup

1 Combine oats and 2 cups buttermilk in a bowl; cover and refrigerate overnight. To prepare pancakes, sift together flours, sugar, baking powder, baking soda and salt. Set aside. In a large bowl, beat together eggs and butter. Stir into oat mixture. Add flour mixture, stirring well. If batter is too thick, stir in 2 to 4 tablespoons remaining buttermilk.

2 Pour batter by heaping tablespoonfuls onto a well-greased hot griddle. Cook until bubbles appear on the surface; turn and continue cooking until golden. Garnish as desired.

Makes 2 dozen, serves 8

FARM-FRESH SPINACH QUICHE

MARGARET SLOAN WESTERVILLE, OH

The bacon adds the perfect flavor to this quiche!

8 slices bacon, crisply cooked, crumbled and divided

9-inch frozen pie crust, thawed

2 c. shredded Monterey Jack cheese

10-oz. pkg. frozen chopped spinach, thawed and drained

1-1/2 c. milk

3 eggs, beaten

1 T. all-purpose flour

1 Sprinkle half of crumbled bacon in bottom of pie crust. Mix together cheese, spinach, milk, eggs and flour. Pour over crust. Sprinkle remaining crumbled bacon on top.

2 Bake at 350 degrees for one hour or until center is set.

Serves 8

KITCHEN TIP

If a muffin recipe doesn’t fill all the cups in your muffin tin, fill the empty cups with water. The muffins will bake more evenly. You can also use muffin tins to make individual quiche servings rather than bake it in a crust. Just reduce the baking time to about 15 or 20 minutes or until set.

LEMON-ROSEMARY ZUCCHINI BREAD

LOIS HOBART STONE CREEK, OH

This zucchini bread is the best! It smells wonderful while it bakes and tastes so good. Mini loaves or muffins make a nice gift.

3 c. all-purpose flour

1/2 t. baking powder

2 t. baking soda

2 T. fresh rosemary, minced

2 eggs

1-1/4 c. sugar

1/2 c. butter, melted and slightly cooled

1/4 c. olive oil

1 T. lemon zest

3 c. zucchini, grated

1 In a bowl, whisk together flour, baking powder, baking soda and rosemary; set aside.

2 In a separate large bowl, beat eggs until frothy; beat in sugar, melted butter and olive oil. Stir in lemon zest and zucchini. Add flour mixture to egg mixture; stir until blended. Divide batter into two 9"x4" loaf pans sprayed with non-stick vegetable spray.

3 Bake at 350 degrees for 45 to 50 minutes. May also spoon batter into 24 paper-lined muffin cups, filling 2/3 full; bake at 350 degrees for 20 minutes.

Makes 2 loaves or 2 dozen muffins

MASHED POTATO DOUGHNUTS

SHAUNDA BROWN FAIRBORN, OH

This recipe has been in our family for at least two generations. I can remember everyone coming to my grandma’s house to help make doughnuts...a doughnut party, what fun!

2 eggs, beaten

2 c. sugar

2 c. mashed potatoes

3 T. butter, melted

1 c. milk

4 t. baking powder

1/2 t. baking soda

2 t. nutmeg

1 t. salt

5 c. all-purpose flour

oil for deep frying

1 Mix eggs, sugar, mashed potatoes and butter in a large bowl. Stir in remaining ingredients except oil; mix well.

2 Roll out dough 1/2-inch thick and cut with a doughnut cutter. In a deep fryer, heat several inches of oil to 400 degrees. Add doughnuts, a few at a time; fry for 2 to 3 minutes, until golden. Drain on paper towels.

Makes about 2 dozen

AMISH BREAKFAST CASSEROLE

JESSICA KRAUS DELAWARE, OH

This is my go-to all-in-one breakfast for a crowd. So simple, affordable and delicious, and can easily be made the night before.

1 lb. ground pork breakfast sausage, browned and drained

4 c. frozen shredded hashbrown potatoes, thawed

3/4 c. sweet onion, diced

10 eggs, beaten

2 c. shredded Cheddar cheese

1-1/2 c. shredded Swiss cheese

1-1/2 c. cottage cheese

1 Combine all ingredients in a large bowl; mix well. Spoon into a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 35 to 40 minutes, until eggs are set and cheese is melted. Let stand 10 minutes before serving.

Makes 10 servings

OATMEAL WAFFLES

LISA MCCLELLAND COLUMBUS, OH

These waffles were a favorite holiday breakfast of mine when I was growing up. My mother didn’t trust waffle mixes, so this is her from-scratch recipe. They are wholesome and yummy, especially when topped with warm cinnamon-apple compote.

1-1/2 c. all-purpose flour

1 c. quick-cooking rolled oats, uncooked

1 T. baking powder

1/4 t. sea salt

2 t. pumpkin pie spice

1 t. vanilla extract

2 eggs, lightly beaten

1-1/2 c. milk

6 T. butter, melted and slightly cooled

2 T. brown sugar, packed

Garnish: butter, warmed maple syrup

1 In a large bowl, mix together flour, oats, baking powder, salt, spice and vanilla; set aside.

2 In a separate bowl, stir together remaining ingredients except garnish. Add egg mixture to flour mixture; stir until blended.

3 Pour batter by 1/3 cupfuls onto a preheated, lightly greased waffle iron. Bake according to manufacturer’s instructions. Serve topped with butter and maple syrup.

Makes about 6 waffles

STIR-ABOUTS

REBEKAH CAILLOUET WEST MILTON, OH

A special breakfast treat my Great-Grandma Heckaman always made for us when we stayed overnight with her. It’s quite an old recipe that’s something like a pancake.

2 c. all-purpose flour

1 T. sugar

2 t. baking powder

1/2 t. salt

2 c. milk

1 egg, beaten

Garnish: butter, maple syrup

1 In a large bowl, beat all ingredients except garnish together until smooth.

2 Heat a lightly greased skillet over medium-high heat. Drop large spoonfuls of the batter into skillet. When golden on one side, turn over with a pancake turner; chop batter into one-inch pieces. Keep turning and cooking until set and golden on all sides. Serve with butter and maple syrup.

Serves 4

FESTIVE BRUNCH FRITTATA

RENAE SCHEIDERER BEALLSVILLE, OH

Serve this delicious egg dish in the skillet that you cook it in for a fun and rustic look.

8 eggs, beaten

1/2 t. salt

1/8 t. pepper

1/2 c. shredded Cheddar cheese

2 T. butter

2 c. red, green and yellow peppers, chopped

1/4 c. onion, chopped

Garnish: chopped fresh parsley

1 Beat together eggs, salt and pepper. Fold in Cheddar cheese and set aside. Melt butter over medium heat in a 10" non-stick, oven-safe skillet. Add peppers and onion to skillet; sauté until tender. Pour eggs over peppers and onion; don’t stir. Cover and cook over medium-low heat for about 9 minutes. Eggs are set when frittata is lightly golden on the underside.

2 Turn oven on broil. Move skillet from stovetop to oven; broil top about 5 inches from heat until lightly golden. Garnish with parsley.

Serves 6

WESTERN OMELET CROCKERY CASSEROLE

TINA KNOTTS CABLE, OH

Let your slow cooker do all the work overnight. The next morning, you’ll have a hot, filling breakfast ready to enjoy!

32-oz. pkg. frozen shredded hashbrowns

1 lb. bacon, crisply cooked and crumbled

1 onion, diced

1 green pepper, diced

1-1/2 c. shredded Cheddar or Monterey Jack cheese

1 doz. eggs

1 c. milk

1 t. salt

1 t. pepper

Optional: hot pepper sauce

1 In a greased slow cooker, layer frozen hashbrowns, bacon, onion, green pepper and cheese. Repeat layering 2 to 3 more times, ending with cheese; set aside.

2 Whisk together eggs, milk, salt and pepper; pour over ingredients in slow cooker. Cover and cook on low setting for 10 to 12 hours. Serve with hot sauce, if desired.

Serves 6 to 8

CHAPTER TWO

GARDEN-FRESH

Salads & Sides

TOSS TOGETHER GREAT TASTE AND HEALTHY GOODNESS TO MAKE FRESH-FROM-THE-FARM SALADS & SIDES THAT ARE PACKED WITH FULL-ON FLAVOR.

7-FRUIT SALAD

LAURIE PARKS WESTERVILLE, OH

The soothing taste of this chilled fruit salad will be welcome during the heat of summer.

1/2 c. lime juice

1/2 c. water

1/2 c. sugar

2 nectarines, peeled and thinly sliced

1 banana, thinly sliced

1 pt. blueberries

1 pt. strawberries, hulled and sliced

1-1/2 c. watermelon, scooped into balls

1-1/2 c. green grapes 1 kiwi, peeled and chopped

1 Whisk together lime juice, water and sugar in a medium bowl until sugar dissolves; add nectarines and bananas, stirring to coat.

2 Combine remaining ingredients in a 2-1/2 quart glass serving bowl; add nectarine mixture, gently tossing to mix. Cover and refrigerate one hour.

Serves 8 to 10

OHIO FUN FACT

James J. Ritty, of Dayton, invented the cash register in 1879 to stop his patrons from pilfering house profits. Good idea!

BACON-SPINACH CASSEROLE

SARAH SHESKO WEST FARMINGTON, OH

This is an easy, cheesy way to get your family to love spinach! We serve it as a side but it can be a main dish if you like.

4 slices bacon, cut into bite-size pieces

1 onion, chopped

4-oz. pkg. sliced mushrooms

1 c. light whipping cream

1 t. lemon juice

1/2 c. shredded Swiss cheese

1/2 c. shredded provolone cheese

1/2 c. grated Parmesan cheese

16-oz. pkg. fresh spinach, torn

1 Fry bacon in a skillet until crisp. Add onion and mushrooms to skillet; sauté until onion is tender. Add whipping cream, lemon juice and cheeses.

2 Place spinach in a bowl; top with bacon mixture and blend well. Place mixture in a well-greased 2-quart casserole dish and bake at 350 degrees for 45 minutes to one hour.

Serves 4

CANDIED SWEET POTATOES

CHRIS REVENNAUGH MENTOR, OH

We love this clever way to fix an old favorite by using an oven roasting bag. There’s no messy, sticky clean-up...just toss away the bag!

1/4 c. all-purpose flour

4 sweet potatoes, peeled and thinly sliced

1/3 c. brown sugar, packed

1/4 c. butter, sliced

2 T. maple-flavored pancake syrup

1/4 t. nutmeg

1 Shake flour in a large oven bag; arrange bag in a 13"x9" baking pan. Toss sweet potatoes with remaining ingredients to blend; arrange in an even layer inside bag. Close bag with provided nylon tie; cut six 1/2-inch slits in top. Bake at 350 degrees for 45 minutes.

Serves 6 to 8

BOUNTIFUL GARDEN SALAD

JOANNE FAJACK YOUNGSTOWN, OH

Grandma always served this salad when we came to visit. We loved to watch her putting together this big beautiful bowl of pretty colors and wonderful tasting fruits.

6 c. spinach, torn

1 lb. romaine lettuce, torn

1 stalk celery, chopped

1 red onion, chopped

1 tomato, chopped

1/2 cucumber, chopped

1 bunch fresh cilantro, chopped

1 clove garlic, finely chopped

1/2 orange, peeled and sectioned

3/4 c. blackberries, raspberries and/or blueberries

1/4 c. strawberries, hulled and sliced

1/4 c. chopped walnuts or pecans, toasted

Garnish: croutons

1 Place all of the ingredients except croutons into a large salad bowl and toss to mix. Drizzle with Raspberry Dressing; garnish with croutons.

Serves 6 to 8

RASPBERRY DRESSING

3/4 c. to 1 c. raspberries, crushed

1 c. oil

1/4 c. raspberry vinegar

1 T. sugar

2 T. lemon juice salt and pepper to taste

1 Combine all ingredients except salt and pepper; whisk well. Add salt and pepper to taste.

CHILI-CORNBREAD SALAD

JENNY YOUNG MANSFIELD, OH

Want a potluck salad that everyone will love? This is it! When sweet corn is in season, use it instead of the canned corn for even more flavor.

8-1/2 oz. pkg. cornbread muffin mix

4-oz. can chopped green chiles

1/8 t. ground cumin

1/8 t. dried oregano

1/8 t. dried sage

1 c. mayonnaise

1 c. sour cream

1-oz. env. ranch salad dressing mix

2 15-oz. cans pinto beans, drained

2 15-1/2 oz. cans corn, drained

3 tomatoes, chopped

1 c. green pepper, chopped

1 c. onion, chopped

10 slices bacon, crisply cooked and crumbled

2 c. shredded Cheddar cheese

1 Prepare cornbread mix according to package directions; stir in chiles and seasonings. Spread batter in a greased 8"x8" baking pan. Bake at 400 degrees for 20 to 25 minutes, until center tests done; set aside to cool.

2 In a small bowl, combine mayonnaise, sour cream and ranch dressing mix; set aside. Crumble half of the cornbread into a glass bowl. Layer with half each of beans, mayonnaise mixture, corn, tomatoes, green pepper, onion, bacon and cheese. Repeat layers. Cover and refrigerate for 2 hours.

Makes 12 servings

CINDY’S SPINACH & CORN SAUTÉ

CINDY KATRIS FRANKLIN, OH

Here’s a way to enjoy fresh spinach when it’s abundant. You’ll eat every bite even if you’re not a fan of spinach! Enjoy with crusty French bread to soak up all the delicious drippings.

1 T. butter

1 T. olive oil

1 t. garlic, minced

1 bunch green onions, sliced

1 ear white corn, kernels cut from ear

1 lb. fresh spinach, torn

juice of 1/2 lemon

salt and cracked pepper to taste

1 tomato, diced

1/2 c. crumbled feta cheese

1 In a large skillet, melt butter over medium heat. Add olive oil, garlic and onions; sauté for 2 to 3 minutes. Stir in corn. Add spinach to skillet by handfuls; allow each handful to wilt slightly before adding more.

2 Cook until spinach has reduced by half; remove from heat. Squeeze lemon juice over the top. Season generously with salt and pepper; top with tomato and cheese.

Makes 6 servings

CORNBREAD-BISCUIT DRESSING

JENNIFER KANN DAYTON, OH

Bake up your favorite packaged cornbread and biscuit mixes to make this tasty stuffing.

4 c. cornbread crumbs

4 c. biscuit crumbs

6 stalks celery, chopped

1 onion, chopped

1/3 c. butter, melted

1 T. dried parsley or 2 T. fresh parsley, chopped

1 t. dried sage

1 t. salt

1 t. pepper

2-1/2 c. chicken or turkey broth

1/2 c. milk

1 Spread cornbread and biscuit crumbs on 2 ungreased baking sheets. Bake at 300 degrees for 15 minutes, or until crumbs are toasted, stirring twice. Set aside.

2 Sauté celery and onion in butter over medium heat until tender; remove from heat. Combine celery and crumb mixtures with seasonings in a large bowl. Stir in broth and milk; stir to mix. Spoon into a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for one hour, or until golden.

Serves 10

KITCHEN TIP

Place a bunch of fresh parsley in the fridge in a water-filled tumbler covered with a plastic bag. It will keep its just-picked flavor for up to a week, ready to snip into soups and salads.

EASY MANDARIN-SPINACH SALAD

IRENE ROBINSON CINCINNATI, OH

This fresh and fruity salad is scrumptious! Try it with sliced strawberries and poppy seed dressing too.

1-1/2 lbs. baby spinach

2 11-oz. cans mandarin oranges, drained

2-1/4 oz. pkg. sliced almonds, toasted

Italian salad dressing to taste

1 Combine spinach, oranges and almonds in a large salad bowl. Drizzle with salad dressing.

Makes 8 servings

COUNTRY CORN PUDDING

JO ANN GOOSEBERRY PATCH

I like to pop this in the slow cooker early in the afternoon, work in the garden and then serve it with a simple picnic-style supper of grilled chicken or burgers. Yum!

1/4 c. onion, chopped

1/4 c. green pepper, chopped

2 t. butter

1/4 c. tomato, chopped

4 eggs, beaten

1/2 c. evaporated milk

16-oz. can creamed corn

1/2 t. salt

1/4 t. pepper

1 c. shredded Cheddar cheese

1 In a skillet over medium heat, sauté onion and green pepper in butter until soft. Stir in tomato and cook for one minute longer; remove from heat.

2 Whisk together remaining ingredients except cheese; stir in onion mixture. Transfer to a lightly greased slow cooker. Cover and cook on high setting for 2-1/2 to 3 hours. Sprinkle with cheese; cover and cook just until cheese melts.

Makes 4 to 6 servings

COUNTRY CABIN POTATOES

CAROL LYTLE COLUMBUS, OH

One fall, we stayed in a beautiful 18OOs log cabin in southern Ohio. Not only was it peaceful and relaxing, but the meals they served were wonderful! I got this recipe there.

4 14-1/2 oz. cans sliced potatoes, drained

2 10-3/4 oz. cans cream of celery soup

16-oz. container sour cream

10 slices bacon, crisply cooked and crumbled

6 green onions, thinly sliced

1 Place potatoes in a slow cooker. In a bowl, combine remaining ingredients; pour over potatoes and stir gently. Cover and cook on high setting for 4 to 5 hours.

Makes 10 to 12 servings

KITCHEN TIP

Bags of salad mix are real time-savers. Keep opened bags of greens crispy by storing in airtight containers or plastic zipping bags. Be sure to squeeze out all the air before refrigerating.

GRANDMA BEV’S GREEK SALAD

EVAN MICKLEY DELAWARE, OH

Whenever Mom makes a salad, my sisters Emma and Gracie and I always ask...“Is this Grandma Bev’s Salad?” It’s the best!

1/2 c. canola oil

1/4 c. cider vinegar

1-1/2 t. dried oregano

1-1/2 t. garlic powder

1-1/2 t. salt

1 head romaine lettuce, torn

1/2 cucumber, cubed

1/2 c. grape tomatoes, halved

1/4 red onion, thinly sliced

Optional: crumbled feta cheese

Garnish: croutons

1 Combine oil, vinegar and seasonings in a jar with a tight-fitting lid; shake until thoroughly blended. Set aside.

2 Add remaining ingredients except croutons to a large salad bowl. Toss with dressing to taste; garnish with croutons.

Makes 6 servings

PRESENTATION

When serving a salad with cheese, herbs or spices, set out additional small bowls of each so more can be added if desired.

GRILLED CHICKEN SALAD

LARRY BODNER DUBLIN, OH

The chopped apple in this dressing makes this salad extra special and elegant.

1 c. apple, peeled, cored and finely chopped

1/2 c. apple juice

1 T. cider vinegar

1 t. cornstarch

4 boneless, skinless chicken breasts

6-oz. pkg. mixed salad greens

1/2 c. red pepper, sliced

3/4 c. crumbled blue cheese

1/2 c. shredded Cheddar cheese

1/4 c. sliced almonds, toasted

1 Combine apple, juice, vinegar and cornstarch in a small saucepan over medium heat; cook and stir until thickened. Chill. Grill chicken breasts until juices run clear; let cool, then slice.

2 Divide salad greens among 4 serving plates; top each with grilled chicken, red pepper and a sprinkling of cheeses and almonds. Drizzle with dressing and serve immediately.

Makes 4 servings

BLACK BEAN CASSEROLE

TAMI BOWMAN MARYSVILLE, OH

A no-fuss side casserole...watch it disappear!

1/3 c. long-cooking brown rice, uncooked

1 c. vegetable broth

1 T. olive oil

1/3 c. onion, diced

1 zucchini, thinly sliced

1/2 c. sliced mushrooms

1/2 t. ground cumin

salt to taste

cayenne pepper to taste

15-oz. can black beans, drained and rinsed

4-oz. can diced green chiles, drained

1/3 c. carrots, peeled and shredded

2 c. shredded Swiss cheese, divided

1 Combine rice and vegetable broth in a saucepan and bring to a boil. Reduce heat to low; cover and simmer for 45 minutes. Set aside. Heat oil in a skillet over medium heat; sauté onion until tender. Stir in zucchini, mushrooms, cumin, salt and cayenne pepper. Cook and stir until zucchini is lightly golden.

2 Mix rice, zucchini mixture, beans, chiles, carrots and one cup cheese in a large bowl. Pour into a greased 13"x9" baking pan; sprinkle with remaining cheese. Cover casserole loosely with aluminum foil.

3 Bake at 350 degrees for 30 minutes. Uncover and bake 10 more minutes, or until bubbly and lightly golden.

Serves 6 to 8

HOMESTYLE STUFFING

LORI ROSENBERG UNIVERSITY HEIGHTS, OH

Honestly, this stuffing recipe tastes just like the one my mom used to make...but she spent hours fussing over hers!

2 c. celery, chopped

2 c. onion, chopped

1/4 c. fresh parsley, minced

1 T. margarine

24-oz. pkg. bread cubes for stuffing

1-1/2 t. salt

1-1/2 t. dried sage

1 t. poultry seasoning

1/2 t. dried thyme

1/2 t. seasoned salt

1/2 t. pepper

2 eggs, well beaten

32-oz. container chicken broth

1 In a large skillet over medium heat, sauté celery, onion and parsley in margarine until vegetables are tender. In a large bowl, toss together bread cubes and seasonings. In a small bowl, whisk together eggs and broth; pour over bread mixture. Add celery mixture; mix well.

2 Transfer to a greased slow cooker. Cover and cook on low setting for 5 hours.

Serves 10 to 12

GOLDEN HOME FRIES

JENNIFER PATRICK DELAWARE, OH

You can’t miss when you pair these fries with your favorite breakfast dish.

3 T. olive oil, divided

1 onion, chopped

1 green pepper, chopped

4 redskin potatoes, cooked and cut into 1/2-inch cubes

3/4 t. paprika

1 t. salt

1/4 t. pepper

1/4 c. fresh parsley, chopped

1 Heat one tablespoon oil in a large skillet over medium heat. Add onion and green pepper; cook 5 minutes or until tender, stirring often. Remove vegetables from skillet with a slotted spoon; set aside.

2 Add remaining oil to skillet; increase heat to medium-high. Add potatoes, paprika, salt and pepper; cook 10 minutes or until golden, stirring often. Stir in onion mixture and parsley; cook one more minute, stirring constantly.

Serves 4

KITCHEN TIP

When refrigerating leftover dressings, keep in bottles or jars labeled with the name of the dressing and the date that it was refrigerated.

LOADED MASHED POTATO CASSEROLE

TAMI BOWMAN MARYSVILLE, OH

These mashed potatoes are full of great flavor. They’ll definitely be a hands-down winner with the hungry crew who get invited over to try them.

5-1/2 c. mashed potatoes

1/2 c. milk

8-oz. pkg. cream cheese, softened

8-oz. container sour cream

2 t. dried parsley

1 t. garlic salt

1/4 t. ground nutmeg

3/4 c. shredded Cheddar cheese

6 slices bacon, crisply cooked and crumbled

1 Combine all ingredients except Cheddar cheese and bacon in a large mixing bowl. Beat at medium-high speed with an electric mixer until smooth.

2 Spoon into a lightly greased 13"x9" baking pan; top with Cheddar cheese and bacon. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 more minutes or until cheese melts.

Serves 12

MINTED TOMATO-CUCUMBER SALAD

KAREN ANTONIDES GAHANNA, OH

I love making this refreshing salad in the summertime...fresh mint really makes it burst with flavor! It’s terrific with grilled food and keeps well in the fridge.

1/3 c. white balsamic vinegar

1 T. sugar

1 t. salt pepper to taste

2 cucumbers, cubed

1 pt. cherry tomatoes, halved

1/2 c. red onion, chopped

1/2 c. fresh mint, chopped

2 T. olive oil

1 In a large serving bowl, stir together vinegar, sugar, salt and pepper. Add cucumbers; toss to coat. Cover and refrigerate for one hour, stirring occasionally.

2 Add remaining ingredients; toss gently. Season with additional salt and pepper, if desired.

Makes 8 servings

ROASTED BUTTERNUT SQUASH

DENISE PICCIRILLI HUBER HEIGHTS, OH

I grew up eating all kinds of vegetables. Squash has always been a favorite of mine. I’ve served this savory squash with roasted chicken and mashed potatoes...delish!

4 c. butternut squash, halved and seeds removed

2 T. extra-virgin olive oil

1 T. fresh rosemary, snipped

2 t. kosher salt

1 t. pepper

1 Dice squash and spread on an ungreased baking sheet. Drizzle with olive oil; add seasonings and toss with your hands.

2 Bake, uncovered, at 400 degrees for 30 to 40 minutes, until tender and golden, stirring once. Season with additional salt and pepper, if desired.

Makes 4 servings

CINCINNATI SALAD

IRENE ROBINSON CINCINNATI, OH

This salad is super-easy to make but it always gets rave reviews! I like to serve it in a glass dish because the colors are so pretty.

1/4 c. sour cream

1/4 c. mayonnaise

2 10-oz. pkgs. frozen peas, thawed and drained

1 to 2 green onions, thinly sliced

1/2 lb. redskin Spanish peanuts

1 Blend sour cream and mayonnaise in a large bowl. Fold in peas and onions; cover and chill. Stir in peanuts just before serving.

Makes 8 servings

ROSEMARY-BRAISED NAVY BEANS

LORI ROSENBERG UNIVERSITY HEIGHTS, OH

The hearty texture and aroma of this recipe make it an instant classic, especially on cold fall or winter nights.

1 lb. dried navy beans

10 c. water

6 T. dried rosemary, divided

6 cloves garlic, divided

3-1/2 t. sea salt, divided

1/2 c. plus 1 T. extra-virgin olive oil, divided

1 roma tomato, diced

1/4 t. pepper, or to taste

1/4 c. fresh parsley, coarsely chopped

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1 Cover beans with water; soak overnight. Drain; transfer to a Dutch oven. Add 10 cups water, 3 tablespoons rosemary, 3 pressed garlic cloves and 3 teaspoons salt.

2 Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until beans are tender, about one hour. Drain, reserving cooking liquid.

3 To beans in Dutch oven, add 1-1/2 cups reserved liquid, 1/2 cup olive oil, tomato, pepper and remaining rosemary and salt. Slice remaining garlic and add to beans.

4 Bake, uncovered, at 475 degrees for 15 to 20 minutes, until creamy. Add parsley and some more of the cooking liquid if beans are too dry. Season with additional salt and pepper; drizzle with remaining olive oil.

Makes 6 servings

PICNIC SALAD SKEWERS

PAM JAMES DELAWARE, OH

For a meal-in-one version, slide on some cubes of Cheddar cheese.

8 redskin potatoes

8 pearl onions, peeled

1 green pepper, cut into 1-inch squares

1 red or yellow bell pepper, cut into 1-inch squares

16 cherry tomatoes

1 zucchini, sliced 1/4-inch thick

8 wooden skewers

Optional: 4-oz. container crumbled feta cheese

1 Cover potatoes with water in a saucepan; bring to a boil over medium heat. Cook 10 to 13 minutes, adding onions after 5 minutes; drain and cool.

2 Thread all vegetables alternately onto skewers. Arrange skewers in a large shallow plastic container. Drizzle with Vinaigrette.

3 Cover and refrigerate at least one hour, turning frequently. Sprinkle with cheese before serving, if desired.

Serves 8

VINAIGRETTE

2/3 c. olive oil

1/3 c. red wine vinegar

2 cloves garlic, minced

1 T. dried oregano

1 t. salt

1/4 t. pepper

1 Whisk together all ingredients. Makes about one cup.

SCRUMPTIOUS STUFFED POTATO SKINS

TAMMY ROWE FREMONT, OH

Scrumptious says it all! Plus, this easy-to-make appetizer will satisfy a hungry crowd. Serve with sour cream, salsa or anything else you like on baked potatoes.

4 baking potatoes, quartered lengthwise

olive oil

8-oz. container sour cream

1/3 c. shredded Cheddar cheese

1 t. garlic, minced

1 green onion, chopped

2 T. bacon bits

2 t. dried parsley

1/2 t. salt

1/2 t. pepper

Garnish: bacon bits, chopped green onions, shredded Cheddar cheese

1 Brush potato skins with olive oil; arrange on an ungreased baking sheet cut-side up. Bake at 400 degrees for 30 minutes; cool. Scoop out insides of potatoes, leaving about 1/8-inch shells; reserve scooped-out potato for another use.

2 In a bowl, combine remaining ingredients except garnish and spoon into potato skins; return to baking sheet. Bake an additional 20 minutes. Garnish with additional bacon bits, green onions and Cheddar cheese.

Serves 4

SHEALEEN’S BLACK BEAN SALAD

KAREN CONGENI BATH, OH

My friend Shealeen got this recipe from a friend who lives in Venezuela. I have modified it over the years. It’s delicious and versatile, and I get requests for it everywhere I take it. It may be enjoyed as either a salad or a dip for crunchy tortilla chips.

3 15-oz. cans black beans, drained and rinsed

15-oz. can light red kidney beans, drained and rinsed

10-oz. pkg. frozen corn, thawed

1 red onion, chopped

3 to 4 jalapeño peppers, diced

3 to 4 cloves garlic, pressed

1/2 c. red wine vinegar

1/4 c. olive oil

1/2 t. ground cumin

salt and pepper to taste

1 bunch fresh cilantro, chopped

1 In a large serving bowl, mix together all ingredients. Cover and refrigerate until serving time. If making ahead of time, mix all ingredients except cilantro; sprinkle cilantro on top of salad.

2 Just before serving, stir in cilantro. Will keep for several days in the refrigerator.

Makes 15 servings

STUFFED CABBAGE CASSEROLE

KELLY SCHURDELL STRONGSVILLE, OH

If you like stuffed cabbage, you’ll appreciate this quick & easy variation...no need to roll individual cabbage leaves.

10 c. cabbage, chopped and divided

2 lbs. ground beef

3/4 c. sour cream

1 onion, chopped

1/2 c. instant rice, uncooked

1 t. salt

1 t. garlic powder

2 10-3/4-oz. cans tomato soup

1/2 c. catsup

1 c. shredded Colby cheese

1 Place 5 cups chopped cabbage in a greased 13"x9" casserole dish; set aside. Combine beef, sour cream, onion, rice, salt and garlic powder; spread over cabbage. Layer remaining cabbage over beef mixture; top with tomato soup and catsup. Sprinkle with cheese.

2 Bake, covered, at 350 degrees for 2 hours.

Serves 6 to 8

TANGY CORN CASSEROLE

DAVE SLYH GALLOWAY, OH

Great for brunch and casual celebrations, this side dish gets a little kick from a dab of hot sauce.

10-oz. pkg. frozen corn, thawed and drained

1/2 c. onion, chopped

1/2 c. green pepper, sliced into strips

1/2 c. water

1 c. yellow squash, chopped

1 tomato, chopped

1 c. shredded Cheddar cheese, divided

2/3 c. cornmeal

1/2 c. milk

2 eggs, beaten

3/4 t. salt

1/4 t. pepper

1/4 t. hot pepper sauce

1 Combine corn, onion, green pepper and water in a medium saucepan. Bring to a boil; reduce heat to medium-low. Cover and simmer 5 minutes, or until vegetables are crisp-tender. Do not drain.

2 Combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and hot pepper sauce in a large mixing bowl. Add corn mixture to cornmeal mixture; stir to blend.

3 Pour into a greased 1-1/2 quart casserole dish. Bake, uncovered, at 350 degrees for 45 to 50 minutes, until heated through. Top with remaining cheese.

Serves 8

STUFFED CHERRY TOMATOES

BETTY REEVES CARDINGTON, OH

These little veggie treats are a real hit at family picnics, especially with homegrown cherry tomatoes just ripened and picked off the vine.

6 slices bacon, crisply cooked and crumbled

24 cherry tomatoes

1/2 c. light mayonnaise

1/2 c. green onion, finely chopped

2 T. fresh parsley, chopped

salt and pepper to taste

1 Set aside prepared bacon on paper towels to drain. Cut a thin slice off the top of each cherry tomato; discard slices. Use a small spoon to hollow out tomatoes; discard pulp.

2 Combine remaining ingredients in a bowl; blend well. Spoon mixture into hollowed-out tomatoes. Refrigerate until chilled.

Serves 4

SWEET FRUIT SALSA

AIMEE SHUGARMAN LIBERTY TOWNSHIP, OH

My sister-in-law first introduced me to this flavorful salsa on a family camping trip. It has now become our must-have snack whenever we camp together! Serve with cinnamon pita chips.

1 pt. strawberries, hulled and finely diced

1 green apple, cored and finely diced

1 mango, peeled, cored and finely diced

2 T. orange marmalade

1 t. ground ginger

1 t. dried mint

1 Combine all ingredients in a serving bowl; mix gently. Cover and keep chilled up to 3 days.

Makes 8 servings, or about 4 cups

WALDORF SLAW

LORI ROSENBERG UNIVERSITY HEIGHTS, OH

This is a variation of the famous Waldorf salad that has been enjoyed for years. We made it into a slaw and we love to serve it with grilled salmon or burgers.

16-oz. pkg. coleslaw mix

2 c. Braeburn apples, peeled, cored and chopped

1 c. Bartlett pears, peeled, cored and chopped

1/2 c. raisins

3 T. chopped walnuts

1/2 c. mayonnaise

1/2 c. buttermilk

1 t. lemon zest

2 T. lemon juice

1/4 t. salt

1/8 t. pepper

1 Combine coleslaw, apples, pears, raisins and walnuts in a large bowl; set aside. Combine remaining ingredients, stirring well with a whisk.

2 Drizzle mayonnaise mixture over coleslaw mixture and toss to coat. Cover and refrigerate 30 minutes.

Makes 10 servings

TANGY TOMATO SLICES

ROBERTA SCHEELER ASHLEY, OH

When I was ten, I used to run to the woods and hide whenever I saw green tomatoes being picked...I didn’t care if I never peeled another tomato! But now I enjoy making these tasty tomato slices...the tomatoes don’t even need to be peeled.

12 green tomatoes, cored and sliced

1 T. salt

1 c. vinegar

1 c. water

1/2 c. sugar

6 to 8 1-pint canning jars and lids, sterilized

Optional: additional vinegar

1 In a large bowl, sprinkle tomatoes with salt. Let stand one hour at room temperature; drain. Transfer tomatoes to a large enameled or stainless-steel saucepan over medium-high heat; add remaining ingredients.

2 Bring to a boil; boil for 5 minutes. Pack tomatoes in hot sterilized jars. Pour hot liquid over tomatoes, leaving 1/2-inch headspace. If there’s not enough liquid, add one tablespoon vinegar and a little boiling water to to each jar. Wipe rims; secure with lids and rings. Process in a boiling-water bath for 20 minutes. Set jars on a towel to cool. Check for seals.

Makes 6 to 8 jars, depending on size of tomatoes

BLUEBERRY-CHICKEN SALAD

DEBI DEVORE DOVER, OH

Fresh blueberries and lemony yogurt add a fresh spin to the “usual” chicken salad.

2 c. chicken breast, cooked and cubed

3/4 c. celery, chopped

1/2 c. red pepper, diced

1/2 c. green onions, thinly sliced

2 c. blueberries, divided

6-oz. container lemon yogurt

3 T. mayonnaise

1/2 t. salt

Optional: Bibb lettuce

1 Combine chicken and vegetables in a large bowl. Gently stir in 1-1/2 cups blueberries; reserve remaining berries.

2 Blend remaining ingredients except lettuce. Drizzle over chicken mixture and gently toss to coat. Cover and refrigerate 30 minutes. Spoon onto lettuce-lined plates, if desired. Top with reserved blueberries.

Makes 4 servings

BONUS IDEA

To make your lunch menu more complete, keep flat bread or baguette slices in your freezer to warm up and serve with cold salads.

CHAPTER THREE

SATISFYING

Soups & Sandwiches

GATHER TOGETHER WITH FAMILY & FRIENDS TO COZY UP WITH A BOWL OF SOUL-SOOTHING SOUP OR A TASTY SANDWICH FOR A LIGHT AND LIVELY MEAL.

CLASSIC CONEY SAUCE

JILL BURTON GOOSEBERRY PATCH

Makes enough to satisfy a hungry team of Little Leaguers!

3 lbs. lean ground beef, browned and drained

28-oz. can tomato purée

1 c. onion, chopped

2 T. chili powder

1-1/2 T. mustard

1-1/2 T. Worcestershire sauce

1 T. salt

1 T. pepper

1 t. garlic powder

1 Combine all ingredients in a slow cooker. Cover and cook on high setting for 3 hours, stirring occasionally. Turn heat to low setting to keep warm.

Makes enough sauce for about 20 hot dogs

AMISH PEANUT BUTTER SPREAD

JENNIE WISEMAN COSHOCTON, OH

Spread over slices of homemade bread, this is a favorite of Amish families...it will be in your family, too!

3/8 c. corn syrup

5 c. brown sugar, packed

2-1/2 c. hot water

1 t. vanilla extract

40-oz. jar creamy peanut butter

3 lbs. marshmallow creme

6 1-pint plastic containers and lids, sterilized

1 Combine corn syrup, brown sugar and water in a saucepan; bring to a boil over medium heat. Remove from heat and cool completely. Stir in remaining ingredients.

2 Spoon into a 3-quart container and cover; refrigerate overnight. Bring to room temperature. Spoon into containers, leaving 1/2-inch headspace; add lids. Store in refrigerator.

Makes 6 containers

CHICKEN SALAD SANDWICHES

SUSAN SMITH LONDON, OH

Served with small slices of fresh melon or strawberries, these sandwiches are perfect for a quick and tasty lunch.

3/4 lb. chicken breast, cooked and diced

1 c. celery, thinly sliced

1/4 c. seedless red grapes, halved

2-1/2 T. raisins

1/2 c. plain low-fat yogurt

2 T. mayonnaise

2 T. shallots, chopped

2 T. fresh tarragon, chopped

1/8 t. salt

1/8 t. white pepper

6 dinner-size whole-wheat buns, split

lettuce leaves

1 Combine chicken, celery, grapes and raisins in a large bowl. Blend together yogurt, mayonnaise, shallots, tarragon, salt and pepper in a small bowl. Add yogurt mixture to chicken mixture; stir gently to coat.

2 Divide mixture evenly among buns. Place lettuce leaves over chicken mixture and place tops on buns.

Makes 6 servings

OHIO FUN FACT

Ohio is considered “The Birthplace of Aviation.” The Wright Brothers, credited as inventors of the first airplane, hailed from Dayton.

VICKIE’S SHREDDED CHICKEN SANDWICHES

VICKIE GOOSEBERRY PATCH

Tender chicken piled high on a soft bun... just like the sandwiches at old-fashioned church socials.

4 T. olive oil

4 boneless, skinless chicken breasts

1 onion, chopped

10-3/4 oz. can cream of mushroom soup

1 c. chicken broth

2 t. soy sauce

2 t. Worcestershire sauce

1/2 c. sherry or chicken broth

salt and pepper to taste

8 sandwich buns, split

Optional: pickle slices, lettuce leaves

1 Heat oil in a skillet over medium-high heat. Brown chicken for 5 minutes on each side. Place chicken in a slow cooker; set aside.

2 Add onion to skillet; sauté until golden. Add soup, broth, sauces, sherry or broth, salt and pepper to skillet; stir well and pour over chicken in slow cooker. Cover and cook on low setting for 6 to 8 hours. Shred chicken with a fork; spoon onto buns. Garnish with pickles and lettuce, if desired.

Makes 8 sandwiches

IRENE’S PORTABELLA BURGERS

IRENE ROBINSON CINCINNATI, OH

Scrumptious...I promise you won’t miss the meat! Serve this on pretzel buns to bring out the beauty of the mushrooms.

4 portabella mushroom caps

1 c. Italian salad dressing

4 pretzel or sourdough buns, split

4 slices Muenster or Gruyère cheese

Garnish: romaine lettuce or arugula

1 Combine mushrooms and salad dressing in a plastic zipping bag, turning to coat. Chill 30 minutes, turning occasionally. Remove mushrooms, discarding dressing.

2 Grill mushrooms, covered with grill lid, over medium heat for 2 to 3 minutes on each side. Grill buns, cut-side down, one minute, or until toasted. Top buns with mushroom, cheese and lettuce or arugula; serve sandwiches immediately.

Serves 4

OHIO FUN FACT

Ohioans like their sandwiches! Classics like Tony Packo's chili dogs in Toledo and the ginormous burger at Thurman's Cafe in the German Village neighborhood of Columbus have cult followings. The same is true for the yummy corned beef at Slyman's in downtown Cleveland.

JOAN’S CHILI

JOAN SHEARMAN TOLEDO, OH

I like to make this a day in advance so the spicy flavors can mingle, then reheat it on the stovetop the next day to serve with crackers.

2 lbs. ground beef

1 onion, chopped

1 t. garlic, minced

1 green pepper, chopped

2 stalks celery, chopped

2 to 3 15-1/2 oz. cans kidney beans, drained and rinsed

28-oz. can diced tomatoes

15-oz. can tomato sauce

1-1/2 T. sugar

1-1/4 T. chili powder

2 t. salt

1/4 t. cayenne pepper

1/4 t. paprika

1 t. dried basil

1 bay leaf

1 Brown ground beef, onion and garlic in a skillet; drain. Combine with remaining ingredients in a slow cooker.

2 Cover and cook on low setting for 8 hours. Discard bay leaf before serving.

Serves 8 to 10

OHIO FUN FACT

The next time you're tempted to have the Frosty-and-Fries combination at Wendy's, give a nod to the late Dave Thomas, who started the successful chain in 1969 in Colubus, Ohio.

7-VEGGIE SLOW-COOKER STEW

EILEEN MILLER CLEVELAND, OH

Who would have thought to add raisins to a veggie stew? Well, it is delicious!

1 butternut squash, peeled, seeded and cubed

2 c. eggplant, peeled and cubed

2 c. zucchini, diced

10-oz. pkg. frozen okra, thawed

8-oz. can tomato sauce

1 c. onion, chopped

1 tomato, chopped

1 carrot, peeled and thinly sliced

1/2 c. vegetable broth

1/3 c. raisins

1 clove garlic, chopped

1/2 t. ground cumin

1/2 t. turmeric

1/4 t. red pepper flakes

1/4 t. cinnamon

1/4 t. paprika

1 Combine all ingredients in a slow cooker. Cover and cook on low setting for 8 to 10 hours, or until vegetables are tender.

Makes 10 servings

TOMATO SANDWICHES

DIANE LONG DELAWARE, OH

Use garden tomatoes warm from the summer sun to make these sandwiches extra special.

10 slices pumpernickel bread

3 tomatoes, thickly sliced

10 sprigs watercress

1 red onion, sliced

1 green pepper, sliced

salt and pepper to taste

1 T. mayonnaise

1 Top each of 5 bread slices with tomato slices, 2 sprigs of watercress, a slice of onion and 2 slices of green pepper. Sprinkle with salt and pepper. Spread mayonnaise over remaining bread slices and top sandwiches.

Makes 5 servings

HOT CHICKEN SANDWICHES

KELLY PATRICK GALLIPOLIS, OH

I found this in an old garden club cookbook and have been making it for at least twenty years. People think it sounds strange, but when they taste it, they want the recipe!

6-oz. pkg. chicken-flavored stuffing mix

6-oz. pkg. herb-flavored stuffing mix

12-1/2 oz. can chicken, drained and flaked

10-3/4 oz. can cream of chicken soup

sandwich buns, split

1 In a stockpot, prepare stuffing mixes as packages direct. Mix in chicken and soup. Increase heat to medium; cook and stir until heated through. Serve on buns.

Serves 8 to 10

CHICKEN POT PIE STEW

JOYCEANN DREIBELBIS WOOSTER, OH

This comfort food will remind you of chicken pot pie...but there’s no need to make a crust. I like to bake crescent roll dough flat on a baking sheet to form toppers.

4 boneless, skinless chicken thighs or breasts, cubed

10-3/4 oz. can cream of chicken soup

1 c. chicken broth

5 redskin potatoes, cubed

1 c. carrots, peeled and chopped

1 c. celery, chopped

1/4 c. onion, chopped

1 t. garlic, minced

1 t. celery seed

1 t. pepper

16-oz. pkg. frozen mixed vegetables

Optional: refrigerated crescent rolls or biscuits, baked

1 In a large slow cooker, combine all ingredients except frozen vegetables and rolls or biscuits. Cover and cook on low setting for 4 to 5 hours.

2 Stir in frozen vegetables; cover and cook on low setting for one additional hour. If desired, top servings with baked crescent rolls or split biscuits.

Serves 12 to 15

EASY ITALIAN WEDDING SOUP

DEBBY HORTON CINCINNATI, OH

Though you probably won’t see this dish on the menu at many weddings, it is a traditional Italian soup that’s often served for holidays and other special events.

2 14-1/2 oz. cans chicken broth

1 c. water

1 c. medium shell pasta, uncooked

16 frozen meatballs, cooked

2 c. spinach leaves, finely shredded

1 c. pizza sauce

1 Bring broth and one cup water to a boil in a large saucepan; add pasta and meatballs. Return to a boil; cook 7 to 9 minutes or until pasta is done. Do not drain.

2 Reduce heat; stir in spinach and pizza sauce. Cook one to 2 minutes or until thoroughly heated.

Serves 4

GRANDMA RUTH’S STUFFED HOT DOGS

JANELLE HOFSTETTER DALTON, OH

My husband’s grandmother started making this recipe as a young working woman in the late 1930s or early 1940s and then as her family grew. Now her great-grandchildren are enjoying them too!

8 hot dogs

6-oz. pkg. stuffing mix, prepared

2 10-3/4 oz. cans tomato soup

1 Slice hot dogs down the middle but do not cut through. Place hot dogs, cut-side up, in a greased 13"x9" baking pan. Spoon prepared stuffing into each hot dog; top with soup.

2 Bake, uncovered, at 350 degrees for 30 minutes, or until heated through.

Serves 8

GRAM’S CREAMY CHICKEN NOODLE SOUP

SANDY COFFEY CINCINNATI, OH

This is my one-of-a-kind chicken noodle soup. It goes well with peanut butter & jelly sandwiches any time of year...real comfort food!

2 lbs. boneless, skinless chicken breasts, diced

10 c. water

2 T. chicken bouillon granules

4 t. dried parsley

2 t. dried thyme

1/2 t. pepper

2 bay leaves

4 c. carrots, peeled and sliced

2 c. celery, diced

2 c. onion, chopped

8-oz. pkg. medium egg noodles, uncooked

4 c. milk, divided

1/2 c. all-purpose flour

1 In a large soup pot, combine chicken, water, bouillon and seasonings. Bring to a boil over medium-high heat. Add vegetables and noodles; return to a boil. Reduce heat to medium; cover and simmer 20 to 30 minutes, until vegetables are tender.

2 Meanwhile, in a small covered container, combine one cup milk and flour; shake well until smooth. Stir into soup along with remaining milk. Continue cooking over medium heat until thickened and heated through. Discard bay leaves before serving.

Makes 16 servings

GREEK CHICKEN & RICE SOUP

DAWN HENNING HILLARD, OH

When you serve a rotisserie chicken with rice for supper, reserve some to enjoy in soup for the next night. Pita bread and tomatoes pair well with this soup.

4 c. low-sodium chicken broth

2 c. cooked brown rice, divided

2 egg yolks, beaten

1 T. lemon zest

3 T. lemon juice

1-1/2 c. cooked chicken, shredded

1/4 t. salt

1/2 t. pepper

2 T. fresh dill or parsley, chopped

Garnish: sliced black olives, lemon slices

1 Bring broth to a simmer in a large saucepan over medium heat. Transfer one cup hot broth to a blender. Add 1/2 cup cooked rice, egg yolks, lemon zest and juice to blender; cover and blend until smooth. Stir rice mixture into simmering broth; add chicken and remaining rice.

2 Simmer, stirring frequently, about 10 minutes, until slightly thickened. Add salt and pepper to taste. At serving time, stir in dill or parsley, and garnish as desired.

Makes 6 servings

PRESENTATION

Serve soup in hearty bread bowls. Simply hollow out the center of round loaves of your favorite crusty bread, leaving the bottom crust. Fill with soup.

HEARTY MEATBALL STEW

KAREN SWARTZ WOODVILLE, OH

Busy day ahead? Prepare the ingredients for this easy recipe the night before. For a special treat, serve it ladled into individual sourdough bread bowls.

1 lb. new potatoes, cubed

16-oz. pkg. baby carrots

1 onion, sliced

2 4-oz. cans sliced mushrooms, drained

16-oz. pkg. frozen meatballs

12-oz. jar beef gravy

14-1/2 oz. can Italian seasoned diced tomatoes

3-1/4 c. water pepper to taste

14-1/2 oz. can corn, drained

1 In a large slow cooker, layer all ingredients except corn in the order listed. Cover and cook on low setting for 8 to 10 hours. About one hour before serving, stir in corn.

Makes 8 servings

TEX-MEX CHILI DOGS

JILL BURTON GOOSEBERRY PATCH

Plain ol’ chili dogs are a thing of the past at our house!

1-lb. pkg. hot dogs

2 15-oz. cans chili without beans

10-3/4 oz. can Cheddar cheese soup

4-oz. can chopped green chiles

10 hot dog buns, split

Garnish: chopped onion, crushed corn chips, shredded Cheddar cheese

1 Place hot dogs in a slow cooker. In a separate bowl, combine chili, soup and chiles; pour over hot dogs. Cover and cook on low setting for 4 to 5 hours. Serve hot dogs in buns; top with chili mixture and desired garnishes.

Makes 10 sandwiches

GRAMBLE’S VEGETABLE SOUP

SANDY COFFEY CINCINNATI, OH

This was my mom’s famous soup and now it’s mine. Since my grandkids are not fond of canned soup, they named mine “Gramble’s” vegetable soup. This soup simmers for several hours, and it’s well worth the wait. Yum...good to the last spoonful!

1 lb. stew beef, diced

1 onion, chopped

5 stalks celery, chopped

1 head cabbage, chopped

28-oz. can whole tomatoes

29-oz. can tomato purée

16-oz. pkg. frozen mixed vegetables

14-oz. can corn, drained

14-oz. can peas, drained

14-oz. can green beans, drained

14-oz. can sliced carrots, drained

salt and pepper to taste

1 In a large stockpot over medium heat, place beef, onion, celery and cabbage; add enough water to cover. Reduce heat to low; cover and simmer for one hour, stirring occasionally.

2 Add undrained tomatoes and tomato purée; continue simmering for 30 minutes. Stir in frozen vegetables and simmer another hour. Mix in remaining ingredients and simmer another hour.

Makes about 15 servings

NONNIE’S ITALIAN WEDDING SOUP

LIZ ROADEN MIAMISBURG, OH

This recipe was in our family long before I came along! My grandmother always served it at holiday dinners. We still have it on special days...when she passed on, my mom and then my youngest sister took over making the wedding soup. It brings back such memories!

18 c. water

4 boneless, skinless chicken breasts

1 yellow onion, peeled

1 c. celery, diced

1 c. carrot, peeled and diced

12 to 15 cubes chicken bouillon, or to taste

2 10-oz. pkgs. frozen chopped spinach, thawed

Optional: frozen mini meatballs, uncooked acini de pepe or orzo pasta

Garnish: croutons

1 In a 6-quart stockpot, combine water, chicken and whole onion. Bring to a boil over medium-high heat. Reduce heat to medium and cook until chicken juices run clear, 10 to 15 minutes. Remove onion and discard. Remove chicken and shred; return to pot.

2 Add celery and carrot; continue to simmer, uncovered, for 45 minutes. Stir in bouillon, spinach and meatballs, if using; simmer over low heat an additional 30 minutes. If desired, stir in pasta about 5 minutes before soup is done. Garnish with croutons.

Makes about 25 servings

GRANDMA LOGSDON’S BEEF STEW

TERESA AMERT UPPER SANDUSKY, OH

My mother may have gotten this recipe from her mother-in-law, since Mama “didn’t know how to boil water” as a 19-year-old bride. Mama used our own beef, and of course, all the vegetables came from our garden. We kids did the hoeing and weeding and shelled the peas and beans. Since there were so many of us, it didn’t take that long! This stew is delicious with baking powder biscuits, hot from the oven.

1-1/2 lbs. beef round steak, cut into bite-size pieces

1 T. oil

1/4 c. all-purpose flour

2-1/2 c. water, divided

1 c. tomato juice or sauce

5 potatoes, peeled and quartered

1 onion, sliced

2 carrots, peeled and chopped

1 stalk celery, chopped

1/2 c. peas

Optional: 1/2 c. green beans

salt and pepper to taste

1 In a large soup pot over medium heat, brown beef in oil. Drain; sprinkle with flour and mix in. Slowly add 1/4 cup water; stir well. Add tomato juice or sauce and an additional 1/4 cup water; stir together and bring to a boil.

2 Stir in remaining water; add remaining ingredients. Cook, partially covered, over low heat until beef and vegetables are tender, about one hour. Ladle into rimmed dinner plates.

Serves 4

ZUCCHINI & KIELBASA SOUP

FAYE PHILLIPS CANTON, OH

One year we grew a lot of zucchini, and I was stumped as to what to do with all of it. So I came up with this recipe...it has been a family favorite ever since! Serve in soup bowls with warm garlic bread or ladle it over cooked rice.

1 lb. Kielbasa sausage, sliced 1/4-inch thick

1-3/4 c. water, divided

2 c. zucchini, thinly sliced

1 c. carrots, peeled and diced

1/2 c. onion, diced

28-oz. can crushed tomatoes

15-oz. can tomato sauce

garlic salt to taste

1 In a soup pot over medium heat, cook sausage until browned. Add a small amount of water to soup pot; scrape up brown bits in bottom of pot. Stir in remaining water and other ingredients.

2 Cover and simmer, stirring occasionally, until zucchini and carrots are tender, about 30 minutes.

Makes 6 servings

CAROL’S VEGGIE PANINI SANDWICHES

CAROL LYTLE COLUMBUS, OH

A stop at a roadside market yielded a basket brimming with fresh veggies…this is the super-simple recipe I created.

2 T. balsamic vinegar

1 T. olive oil

1/2 t. salt

1/8 t. pepper

1 eggplant, cut into 1/4-inch slices

1 zucchini, cut into 8 slices

1 red pepper, quartered

8 slices ciabatta bread

1 c. shredded mozzarella cheese

8 fresh basil leaves

1 Whisk vinegar, oil, salt and pepper in a bowl; set aside. Spray a baking sheet with non-stick vegetable spray. Brush both sides of eggplant and zucchini with vinegar mixture. Arrange in a single layer on baking sheet. Coat all vegetables with vegetable spray. Broil about 4 inches from heat for 7 to 8 minutes, turning once and coating vegetables with spray as needed. Lightly brush one side of each bread slice with remaining vinegar mixture; turn and coat second side with spray.

2 Place bread, sprayed-side down, on an ungreased baking sheet. Top with vegetables, cheese and basil. Top with remaining bread slices, sprayed-side up. Place sandwiches, one at a time, in a skillet; set a bacon press or other weight on top. Cook sandwiches over medium-high heat for about 4 minutes, turning once, until lightly golden on both sides.

Makes 4 servings

WORLD’S BEST BRATWURST

DEE ANN ICE DELAWARE, OH

Use either sweet or spicy bratwurst...your choice!

2 lbs. bratwurst

2 T. oil

32-oz. jar spaghetti sauce

1/2 to 3/4 c. barbecue sauce

2 onions, thickly sliced

1 green pepper, sliced

8 to 10 hot dog buns, split and toasted

1 Brown brats in oil in a skillet over medium heat. Place brats and pan drippings in a slow cooker. Add sauces, onions and pepper; stir together to combine. Cover and cook on high setting for 3 to 4 hours; reduce heat to low setting and cook for an additional 4 to 5 hours. Serve bratwursts and sauce mixture on toasted buns.

Makes 8 to 10 sandwiches

PRESENTATION

Choose wood cutting boards to use as serving trays to present your sandwiches. Place a sheet of natural-color parchment paper under each sandwich.

CHAPTER FOUR

FAMILY-STYLE

Dinnertime

PULL UP A CHAIR AND GATHER WITH FAMILY & FRIENDS TO ENJOY A TASTY HOME-COOKED DINNER USING MARKET-FRESH INGREDIENTS THAT ARE SURE TO PLEASE.

BACON-WRAPPED SCALLOPS

ROBYN WRIGHT DELAWARE, OH

Wrapped in bacon strips, these succulent scallops will be snapped up quickly! Be sure to buy sea scallops, which are larger in diameter than the smaller bay scallops.

11 slices bacon, cut in half

1/2 c. all-purpose flour

1-1/2 t. paprika

1/2 t. salt

1/2 t. white pepper

1/2 t. garlic powder

1 c. milk

1 egg

22 sea scallops

1 to 2 c. panko bread crumbs

1 In a skillet over medium heat, cook bacon for 3 to 4 minutes, until translucent..

2 Combine flour and seasonings in a shallow dish. Beat together milk and egg in a small bowl. Roll scallops in seasoned flour, shaking off excess. Dip scallops in egg mixture, then coat with bread crumbs.

3 Wrap each scallop with bacon and secure with a toothpick. Place scallops on a lightly greased baking sheet. Bake at 400 degrees for about 30 minutes or until bacon is crisp and scallops are cooked. Serve hot with Rémoulade Sauce.

Serves 11

RÉMOULADE SAUCE

1/2 c. celery, minced

1/2 c. green onions, minced

1/2 c. mayonnaise

1/2 c. cocktail sauce

1/4 c. mustard

1/4 c. prepared horseradish

1/4 c. lemon juice

1/4 c. red wine vinegar

2 t. paprika

1 t. salt

1/2 t. pepper

1/8 t. cayenne pepper

1 Mix together all ingredients in a quart jar; shake well and chill 45 minutes.

Makes 2-1/4 cups

BEEF CHOW FUN

JOELLEN JUBARA UNIONTOWN, OH

This homemade version of a take-out classic is sure to tingle your taste buds. Look for wide rice noodles in the Asian section of your grocery store.

1/2 c. sherry or beef broth

4 t. black bean-garlic sauce

1 T. soy sauce

2 t. light brown sugar, packed

2 t. cornstarch

4 t. oil, divided

1 t. fresh ginger, peeled and minced

12-oz. pkg. frozen stirfry vegetables

1/2 c. water, divided

8-oz. pkg. wide rice noodles, cooked

8-oz. beef sirloin steak, thinly sliced

1 In a bowl, combine sherry or broth, sauces, brown sugar and cornstarch; set aside.

2 Heat 2 teaspoons oil in a skillet over medium heat. Cook ginger for 30 seconds. Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until vegetables are tender, about 3 minutes.

3 Combine vegetables and cooked noodles in a bowl; set aside. Heat remaining oil in the same skillet over medium-high heat. Add steak; cook and stir until browned. Stir in sauce mixture; cook until thickened. Return noodle mixture to pan with remaining 1/4 cup water. Cook and stir until evenly coated and warmed through.

Makes 4 servings

CHICKEN ROMANO

KRYSTA BICKLEY ALLIANCE, OH

These juicy, breaded chicken cutlets are perfect served over cooked pasta, topped with some sauce, shredded mozzarella and a sprinkle of Parmesan cheese.

3 T. Italian-flavored dry bread crumbs

3 T. grated Pecorino-Romano cheese

1 lb. chicken cutlets

1 T. olive oil, divided

14-1/2 oz. can diced tomatoes, drained and 1/3 c. juice reserved

3 cloves garlic, pressed

2 T. Kalamata olives

1 t. balsamic vinegar

1/8 t. red pepper flakes

3 T. fresh basil, chopped

1 Mix bread crumbs and cheese in a shallow dish. Dredge chicken pieces in bread crumb mixture until coated on both sides.

2 Heat oil in a large skillet over medium heat. Working in batches, add 2 chicken cutlets. Cook, turning once, for about 10 minutes, until golden on both sides and no longer pink in the center. Remove from skillet and keep warm.

3 Add tomatoes, garlic, olives, vinegar, red pepper flakes and reserved tomato juice to skillet. Cook for 2 minutes, stirring occasionally, or until slightly thickened. Remove from heat and discard garlic. Stir in basil. To serve, spoon sauce over chicken.

Serves 4

BRATWURST CASSEROLE

TENA HERMAN BUCYRUS, OH

My hometown is considered the Bratwurst Capital of the USA...our annual three-day Bratwurst Festival attracts over 100,000 people! Most people add cream of mushroom soup to their casseroles, but I don’t. I prefer just the taste of the bratwurst and sauerkraut!

8-oz. pkg. thin egg noodles, uncooked

16-oz. can sauerkraut, drained and liquid reserved

1/2 c. onion, chopped

1 lb. ground pork bratwurst or bratwurst links, casings removed

1/4 t. pepper

1 t. sugar

1 Cook noodles according to package directions, using reserved sauerkraut liquid as part of the cooking liquid; drain.

2 Meanwhile, in a skillet over medium heat, brown onion and bratwurst; do not drain. Add pepper and sugar; mix well. Stir in sauerkraut and cooked noodles. Transfer to a lightly greased 13"x9" baking pan.

3 Bake, uncovered, at 350 degrees for 30 minutes.

Makes 8 servings

DINNERTIME CONVERSATION

The Cincinnati Red Stockings of 1869 were the first ever professional baseball team. The Pro Football Hall of Fame is located in Canton, Ohio. Jesse Owens, the Olympics gold medalist, grew up in Cleveland. Long jumper DeHart Hubbard became the first African American to earn an Olympic Gold Medal, and he too hailed from Ohio. The state certainly has a lot of talent!

CHEDDAR CHICKEN SPAGHETTI

BRENDA DUBÉ ZANESVILLE, OH

This delicious recipe was given to me by my grandma when I first got married. It’s so easy to make! It’s a great way to use leftover chicken too.

2 c. cooked chicken, cubed

2 c. shredded Cheddar cheese, divided

10-3/4 oz. can cream of chicken soup

1 c. milk

1/4 t. salt

1/4 t. pepper

Optional: 1 T. diced pimentos

7-oz. pkg. spaghetti, broken up and cooked

1 In a large bowl, combine chicken, one cup cheese, soup, milk, salt, pepper and pimentos, if using; mix well. Add cooked spaghetti to chicken mixture; toss to coat. Transfer to a greased 13"x9" baking pan; sprinkle with remaining cheese.

2 Bake, uncovered, at 350 degrees for 20 to 25 minutes, or until heated through.

Makes 4 to 6 servings

DINNERTIME CONVERSATION

Ohio has been nicknamed “Mother of Modern Presidents,” as Ohio is the birthplace of seven U.S. presidents: Ulysses S. Grant, Rutherford B. Hayes, James Garfield, Benjamin Harrison, William McKinley, William H. Taft and Warren G. Harding. Two Ohio presidents: Grant and McKinley, are portrayed on the US Currency, which is kind of a big deal, don’t you think?

EASY CHICKEN FETTUCCINE

ASHLEY JONES GREENVILLE, OH

Recently I tried this for the first time...it’s delicious and ready in 20 minutes! People keep asking me for the recipe and I am happy to share.

8-oz. pkg. cream cheese, cubed

3/4 c. grated Parmesan cheese

1/2 c. butter, sliced

1/2 c. milk

1 lb. boneless, skinless chicken breasts, cubed

1 T. oil

12-oz. pkg. fettuccine pasta, cooked

1 Combine cheeses, butter and milk in a saucepan. Stir continuously over medium heat until cheeses melt and mixture is smooth; keep warm.

2 In a large, deep skillet over medium-high heat, cook chicken in oil until juices run clear; drain. Add cooked pasta to skillet and top with cheese sauce; toss to mix well.

Makes 6 servings

FRIED CHICKEN BOWLS

LINDA JANCIK HURON, OH

Drizzle with warm gravy for real comfort food!

oil for frying

4 pieces frozen breaded chicken strips

2 c. mashed potatoes

1 c. shredded Cheddar cheese

14-oz. can corn, drained

1 Heat one inch oil in a saucepan to 350 degrees. Add chicken strips and cook until heated through, 2 to 3 minutes.

2 Remove from pan; drain on a paper towel-lined plate. Cut chicken into bite-size pieces. To serve, layer warmed potatoes, cheese, warmed corn and chicken among 4 bowls.

Makes 4 servings

CROCK O’ BRATS

NAOMI COOPER DELAWARE, OH

Serve with hearty rye bread and homestyle applesauce sprinkled with cinnamon.

20-oz. pkg. bratwurst

5 potatoes, peeled and cubed

1 tart apple, cored and cubed

1 onion, chopped

1/4 c. brown sugar, packed

27-oz. can sauerkraut, drained

1 Brown bratwurst in a large skillet over medium heat; reserve drippings. Slice bratwurst into one-inch pieces; set aside. Combine remaining ingredients in a slow cooker. Stir in bratwurst slices with pan drippings.

2 Cover and cook on high setting for 4 to 6 hours, or until potatoes are tender.

Serves 6

DIJON CHICKEN & FRESH HERBS

STACIE AVNER DELAWARE, OH

This chicken recipe pairs well with grilled pineapple.

6 4-oz. boneless, skinless chicken breasts

1/4 t. kosher salt

1 t. pepper

4 T. Dijon mustard

2 T. fresh rosemary, minced

2 T. fresh thyme, minced

2 T. fresh parsley, minced

1 Sprinkle chicken with salt and pepper. Grill over medium-high heat 5 to 6 minutes per side, or until juices run clear. Remove from grill and brush both sides with mustard; sprinkle with herbs.

Makes 6 servings

FARMSTYLE HAM & GRAVY

ROCHELLE DEGRYSE BRYAN, OH

This was my grandma’s recipe. She and Grandpa raised eleven children on their farm. All of my aunts and uncles made ham this way too. Our family likes to ladle the gravy over ham and mashed potatoes...a real stick-to-your-ribs meal! This can also be made in a large slow cooker. Cover and cook on low setting for 6 to 8 hours.

8 to 10-lb. fully-cooked ham, boneless or bone-in

whole cloves to taste

3/4 c. brown sugar, packed

2 12-oz. cans ginger ale

1 Place ham in an ungreased roasting pan. Insert cloves, a few inches apart, on top and partway down sides of ham. Pat brown sugar onto top and sides of ham. Gently pour ginger ale over ham without rinsing off all the brown sugar. Pour remaining ginger ale into roasting pan.

2 Cover and bake at 325 degrees for one to 1-1/2 hours, until a meat thermometer inserted in center of ham reads 140 degrees. Remove ham to a serving platter, reserving drippings. Let ham stand for 5 to 10 minutes before slicing. Serve ham with Pan Gravy.

Serves 12 to 15

PAN GRAVY

reserved pan drippings

1/2 c. cornstarch

1 c. cold water

1 Transfer drippings from roasting pan to a saucepan; bring to a boil over medium heat. Whisk together cornstarch and water. Slowly add mixture to pan drippings, whisking well. Cook and stir until gravy thickens. Use more or less of cornstarch mixture, depending upon quantity of drippings.

CINCINNATI-STYLE CHILI

JENNIFER OGLESBY BROWNSVILLE, IN

Living right on the Ohio border, we’ve come to love Cincinnati-style chili. For traditional 3-way chili, serve over cooked spaghetti and top with shredded Cheddar cheese. Top with chopped onions and cheese for a 4-way…chili beans, onions and cheese for a 5-way.

2 lbs. lean ground beef

1 qt. water

1 onion, finely chopped

8-oz. can tomato sauce

1 T. Worcestershire sauce

1 T. vinegar

1 t. garlic, minced

3 T. chili powder

2 T. allspice

3 T. ground cumin

1 t. cinnamon

1 t. celery seed

1 t. nutmeg

1 t. salt

2 bay leaves

1 Mix ground beef and water in a large heavy soup pot over medium heat. Add remaining ingredients and simmer over medium heat for 3 hours, stirring often. Discard bay leaves before serving.

Makes 6 servings

FRESH VEGGIES & ANGEL HAIR

KELLI VENABLE OSTRANDER, OH

My mom & I love this yummy summertime meal...just add a slice or two of garlic bread and enjoy!

7-oz. pkg. angel hair pasta, uncooked

1 T. olive oil

2 zucchini, peeled if desired and diced

2 yellow squash, diced

1 c. sliced mushrooms

1/2 c. onion, chopped

salt and pepper to taste

1 Divide pasta in half; reserve one-half for another recipe. Cook remaining pasta according to package directions; drain.

2 Meanwhile, heat oil in a skillet over medium heat. Add zucchini, yellow squash, mushrooms and onion to skillet; cook until crisp-tender. Season with salt and pepper; ladle sauce over pasta.

Makes 2 servings

OHIO FUN FACT

Cincinnati Chili is one of the most iconic foods of Ohio. It's not what we know as chili con carne. Rather, it a Mediterranean spiced meat mixture used as a topping for spaghetti. Slavic-Macedonian immigrants from Greece introduced the idea in the 1920s. It is not eaten in a bowl like chili you might be used to. It is served in a flat oval tray and can also be served over a hot dog coney-style. Ordering the dish is based on your desire for certain ingredients in what is called the "way" system.

GOOD TIMES VEGGIE PIZZA

BECKIE KREML PEEBLES, OH

My mom used to make this quick pizza for our church’s fellowship on Sundays after the evening service. Try cutting your pizza into bite-size squares for easy nibbling.

2 8-oz. tubes refrigerated crescent rolls

8-oz. pkg. light cream cheese, softened

1 t. dried oregano

1 t. dried basil

1 c. broccoli, finely chopped

1 c. carrots, peeled and diced

1 c. green peppers, diced

1/2 c. tomatoes, diced

1/2 c. lettuce, chopped

1 c. shredded Cheddar cheese

1 Roll out crescent roll dough onto an ungreased baking sheet. Press seams together to form a rectangle. Pinch together edges to form a crust. Bake at 375 minutes for 12 minutes; cool completely.

2 Combine cream cheese and herbs. Spread over crust; top with vegetables, then shredded cheese. Cover and refrigerate for at least an hour; cut into squares.

Makes 16 servings

Whether you are looking for a quick-to-make breakfast dish to start the day off right, no-fuss party fare for those special guests, satisfying soups and sandwiches for the perfect lunch, main dishes to bring them to the table fast, or a sweet little something to savor at the end of the meal, you'll love these recipes from the amazing cooks in the beautiful state of Ohio.

Beef Chow Fun

Blackberry Buckle

Cucumber-Lime Agua Fresca

7-Fruit Salad

Cherry Streusel Coffee Cake

Chili-Cornbread Salad

Carol's Veggie Panini Sandwiches

Chicken Pot Pie Stew

Chinese Chicken Wings

Butter Pecan Peach Cake

Coconut-Pecan Fudge Bars

Country-Style Breakfast Pizza

Bacon-Wrapped Scallops

Cora's Jam Cake

Country Cabin Potatoes

Crab, Corn & Pepper Frittata

Crock O' Brats

Farm-Fresh Spinach Quiche

Crispy Zucchini Fritters

Easy Italian Wedding Soup

Vickie's Shredded Chicken Sandwiches

German Apple Streusel Kuchen

Pineapple-Cherry Crisp

Johnny Marzetti

Greek Beef Roast

Peanut Butter Strudel Pie

Picnic Salad Skewers

Chocolate-Cappuccino Cheesecake

Peanut Butter-Oat Bars

Fresh Strawberry Shortcake

Fried Chicken Bowls

Grilled Chicken Salad

Hearty Meatball Stew

Tomato Sandwiches

Spiced Orange Pecans

Irene's Portabella Burgers

Hashbrown-Pork Chop Casserole

Oh-So-Fruity Lemonade

Festive Brunch Frittata

Hot Chicken Sandwiches

JOHNNY MARZETTI

JENNIE GIST GOOSEBERRY PATCH

An old midwestern favorite! My grandmother in northern Ohio used to make this hearty dish for my family whenever we came to visit.

1 lb. lean ground beef

2 onions, sliced

1 clove garlic, minced

1-1/2 c. water

6-oz. can tomato paste

1 t. vinegar

7-oz. can sliced mushrooms, drained

1 c. celery, diced

1 green pepper, diced

8-oz. pkg. sharp pasteurized process cheese spread, cubed

salt and pepper to taste

8-oz. pkg. wide egg noodles, uncooked

1 In a large skillet over medium heat, brown beef, onions and garlic. Drain; stir in water, tomato paste and vinegar. Add remaining ingredients except noodles. Simmer over low heat, stirring occasionally, about 15 minutes.

2 Meanwhile, cook noodles according to package directions; drain and return to cooking pot. Stir in beef mixture. Cover and simmer over low heat until heated through, about 15 minutes. For a casserole-style dish, transfer beef and noodle mixture to a greased 3-quart casserole dish. Bake, uncovered, at 350 degrees for 20 to 25 minutes, until hot and bubbly.

Makes 6 to 8 servings

OHIO FUN FACT

A casserole dish named Johnny Marzetti originated in Columbus, Ohio at Marzetti's, an Italian restaurant established in 1896 at Woodruff Avenue and High Street by an Italian immigrant named Teresa Marzetti. One dish she offered her customers was a baked casserole of ground beef, noodles, tomato sauce and cheese that she named for her brother-in-law, Johnny. Teresa Marzetti was the first person to serve the casserole in a restaurant. It became a popular Ohio main dish.

VEGETARIAN CINCINNATI CHILI

LEATH SARVO CINCINNATI, OH

A meatless version of a local tradition! Serve over cooked spaghetti for 2-way chili or topped with shredded cheese for 3-way chili.

46-oz. can tomato juice

16-oz. can kidney beans, drained and rinsed

1 onion, chopped

2 T. chili powder

1-1/2 t. white vinegar

1 t. allspice

1 t. cinnamon

1 t. pepper

1 t. ground cumin

1/8 t. garlic powder

1/4 t. Worcestershire sauce

5 bay leaves

1 Combine all ingredients in a slow cooker. Cover and cook on low setting for 5 hours. Discard bay leaves before serving.

Serves 6

OHIO FUN FACT

Serve chili Cincinnati-style! For 2-way chili, ladle chili over a bowl of spaghetti. For 3-way, top chili and spaghetti with shredded Cheddar cheese. For 4-way, spoon diced onions on top of the cheese. Add chili beans to the stack for 5-way.

GRANDMA’S CREOLE BEEF

TERRI LOTZ-GANLEY SOUTH EUCLID, OH

When I was a little girl, my mom had her own catering business that she ran from our home. Mom handed down her passion for cooking to me, and this recipe from her own mother was one of the first things she taught me to cook. For variety, use ground pork instead of beef.

3 lbs. ground beef

3/4 c. onion, minced

2 t. garlic, minced

8-oz. can tomato sauce

6-oz. can tomato paste

1/4 c. catsup

1 c. water

2 T. onion powder

16-oz. pkg. elbow macaroni, uncooked

salt and pepper to taste

1 Brown beef in a large saucepan over medium heat; drain. Add remaining ingredients except macaroni, salt and pepper; stir until well mixed. Cover and simmer for 30 minutes, stirring occasionally.

2 While sauce is simmering, cook macaroni according to package directions; drain. Place cooked macaroni in a large serving bowl. Pour sauce over macaroni and mix well. Add salt and pepper to taste.

Serves 8

PINTO BEAN DINNER

MORIAH CLARK BUTLER, OH

We love all kinds of Mexican food! We have friends who are vegetarian, and we love to serve this dish when they visit.

9-oz. pkg. tortilla chips, crushed

2 30-oz. cans pinto beans, drained and rinsed

15-oz. corn, drained

14-1/2 oz. can petite diced tomatoes, drained

8-oz. can tomato sauce

1-1/4 oz. pkg. taco seasoning mix, or more to taste

2 c. shredded Cheddar cheese

Garnish: sour cream, salsa, shredded lettuce, sliced black olives

1 Sprinkle crushed tortilla chips into a greased 13"x9" baking pan; set aside. In a large bowl, combine beans, corn, tomatoes, tomato sauce and taco seasoning; mix well.

2 Spoon mixture over chips; sprinkle with cheese. Bake, uncovered, at 350 degrees for about 20 to 25 minutes, until bubbly and heated through. Serve with desired toppings.

Makes 8 servings

GREEK BEEF ROAST

JOANNA KARPINSKI HUDSON, OH

My Yiayia (grandmother) Stella brought this recipe with her from Greece in the 1920s. It was, and is, a family favorite for Sunday visits, especially when the weather turns cold. Put it in the oven early in the day and enjoy a scrumptious supper...it makes the whole house smell so delicious! We serve this with tiny orzo or rosamarina pasta cooked with beef broth and a cinnamon stick. Yum!

3 to 4-lb. beef chuck roast, trimmed

2 T. oil

14-1/2 oz. can beef broth

3/8 c. tomato paste

4 4-inch cinnamon sticks

salt and pepper to taste

1 In a hot skillet over medium-high heat, brown roast in oil on all sides. Place roast in an ungreased roasting pan; pour broth over roast. Add tomato paste to broth, mashing it into the broth with the back of a spoon. Add cinnamon sticks to broth. Season roast with salt and pepper.

2 Cover with wax paper, then tightly with aluminum foil. Bake at 325 degrees for 4 to 5 hours, until fork-tender.

Serves 6 to 8

HAM-IT-UP CASSEROLE

LISA BOWNAS COLUMBUS, OH

Use thickly sliced steak fries and smoked ham to give this dish a brand-new flavor.

16-oz. pkg. frozen French fries

16-oz. pkg. frozen chopped broccoli, cooked

1-1/2 c. cooked ham, cubed

10-3/4 oz. can cream of mushroom soup

1-1/4 c. milk

1/4 c. mayonnaise

1 c. grated Parmesan cheese

1 Arrange fries in a greased 13"x9" baking pan. Top with broccoli; sprinkle with ham and set aside. Combine soup, milk and mayonnaise in a small bowl; mix well and pour evenly over ham. Sprinkle with cheese. Bake, uncovered, at 375 degrees for 40 minutes.

Serves 4 to 6

SLOW-COOKER CHICKEN & DUMPLINGS

NICKI SLOWBE CLEVELAND, OH

There’s nothing better than coming home from a long, hard day to a big helping of chicken & dumplings. It just fills you up and makes you feel sooo good.

4 boneless, skinless chicken breasts, cubed

2 10-3/4 oz. cans cream of chicken soup

2 c. water

1/4 c. onion, finely diced

1 cube chicken bouillon

2 10-oz pkgs. refrigerated biscuits, torn into one-inch pieces

1 Combine all ingredients except biscuits in a slow cooker. Cover and cook on low setting for 5 to 6 hours. Thirty minutes before serving, add biscuit pieces to slow cooker; stir gently.

2 Cover and cook on high setting for an additional 30 minutes, or until biscuits are cooked through.

Serves 4 to 6

CRAN-ORANGE PORK MEDALLIONS

JO ANN GOOSEBERRY PATCH

Ready in just 30 minutes...what a time-saver!

1 to 1-1/2 lb. pork tenderloin, cut into 1-inch slices

1/2 t. garlic powder

1/2 t. coriander

1/2 t. salt

1/4 t. pepper

2 T. olive oil

1 red onion, chopped

1/2 c. orange marmalade

1/4 c. orange juice

1/4 c. sweetened dried cranberries

2 T. balsamic vinegar

1 Place pork slices between 2 pieces of wax paper. Using a rolling pin, flatten to 1/4-inch thickness. Combine seasonings; sprinkle over both sides of pork.

2 In a large skillet, sauté pork in oil for 3 minutes on each side, or until juices run clear. Remove and keep warm.

3 In same skillet, sauté onion in the pan juices for 5 minutes, or until tender. Stir in remaining ingredients; bring to a boil. Reduce heat; return pork to skillet. Simmer, uncovered, for 5 minutes, or until sauce is thickened.

Makes 4 servings

PORK & RASPBERRY SAUCE

ROBBIN CHAMBERLAIN WORTHINGTON, OH

A dressed-up pork roast your family will love!

3-3/4 lb. boneless pork loin roast

1/4 t. salt

1 t. pepper

1 t. rubbed sage

1 Sprinkle roast with salt, pepper and sage. Place roast on a rack in shallow roasting pan. Bake at 325 degrees for 1-1/2 to 2 hours or until meat thermometer registers 150 degrees.

2 Cover and let stand until thermometer registers 160 degrees. Place roast on a platter; serve with Raspberry Sauce.

RASPBERRY SAUCE

12-oz. pkg frozen raspberries, thawed

3/4 c. sugar

1/2 c. white vinegar

1/2 t. ground cloves

1/2 t. ground ginger

1/2 t. nutmeg

1/2 c. cornstarch

2 T. lemon juice

1 Drain raspberries and set aside, reserving juice. Add water to juice, if necessary, to make 1-1/2 cups. Combine one cup of the raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

2 Blend cornstarch and remaining raspberry liquid; add to saucepan. Cook over medium heat, stirring constantly, one minute or until thickened. Stir in raspberries and lemon juice.

Makes 16 servings

HASHBROWN-PORK CHOP CASSEROLE

SHIRLEY FLANAGAN WOOSTER, OH

Serve a quick vegetable, such as green bean bundles, along with these chops for a flavorful weeknight meal.

5 bone-in pork chops

1 T. oil

10-3/4 oz. can cream of celery soup

1 c. sour cream

1/2 c. milk

32-oz. pkg. frozen shredded hashbrowns, thawed

1 c. onion, chopped

1 c. shredded Cheddar cheese

1 Brown pork chops on both sides in hot oil in a large skillet over medium heat. Set aside.

2 Combine soup, sour cream and milk in a large bowl; stir in hashbrowns and onion. Spread sour cream mixture in an ungreased 13"x9" baking pan and sprinkle with cheese. Top with pork chops. Bake, uncovered, at 375 degrees for 45 to 50 minutes, until heated through and pork chops are fully cooked.

Serves 5

MARINATED FLANK STEAK

IRENE ROBINSON CINCINNATI, OH

Refrigerating the steaks in a spicy marinade before grilling really adds to the flavor.

1-1/3 lb. beef flank steak

2 T. low-sodium soy sauce

2 T. honey

2 T. white vinegar

1-1/2 T. ground ginger

1-1/2 t. garlic powder

1-1/2 t. cinnamon

1-1/2 t. nutmeg

1/4 c. oil

1 onion, chopped

1 Using a sharp knife, make shallow cuts in steak; set aside. Mix remaining ingredients together in a large plastic zipping bag; add steak..

2 Refrigerate for at least 24 hours, turning several times. Remove from marinade. Grill or broil for 5 to 10 minutes on each side, or until desired doneness. Slice thinly on an angle to serve.

Makes 6 servings

HASH IN A DASH

MORIAH CLARK BUTLER, OH

A terrific quick dish for lunch or dinner. My family even loves to have it for breakfast...we’ll eat fresh broccoli any time of day!

3 T. oil

32-oz. pkg. frozen diced potatoes, thawed

3 c. cooked ham, cubed

1 t. salt

1/2 t. pepper

2 c. broccoli, cut into bite-size flowerets

Garnish: paprika

1 In a large non-stick skillet, heat oil over medium-high heat. Add potatoes, ham, salt and pepper to skillet. Cover and cook for 2 minutes; sprinkle with broccoli. Cover and cook 6 to 8 minutes longer, until potatoes are tender and lightly golden, stirring occasionally. Garnish with a sprinkle of paprika.

Makes 6 to 8 servings

HOMEMADE SOUTHERN DUMPLINGS

LENA BUTLER SMITH PICKERINGTON, OH

My grandmother, a southern-raised Native American Indian, made these dumplings for every holiday for as long as I can remember. It was an unspoken rule that this is the dish that Mawmaw brings. They’re great to serve over mashed potatoes, rice and chicken. It took me awhile to convert her recipe from “handfuls & pinches” but I finally got it worked out. Now, when I make these dumplings, my father feels right back at home!

2 c. all-purpose flour

1 c. milk

2 T. butter

salt to taste

32-oz. container chicken or beef broth

1 Combine flour, milk, butter and salt in a large bowl. Mix together by hand until well blended and dough forms. On a floured surface, roll dough out 1/2-inch thick. Use a pizza cutter to cut into long noodles, about 2 inches wide; set aside.

2 In a large stockpot over medium-high heat, bring broth to a boil. Drop dumplings into boiling broth and cook for 5 to 7 minutes. Remove when done.

Serves 8 to 10

MOM’S CHICKEN PAPRIKASH

NANCY BOGART EUCLID, OH

My mom used to serve this quick & easy chicken dish...now it’s a favorite in my home too! It is ready to serve in 30 minutes.

8-oz. pkg. wide egg noodles, uncooked

4 T. butter, divided

1 onion, thinly sliced

1 green or red pepper, thinly sliced

2 T. sweet paprika

2 cloves garlic, pressed

2 lbs. boneless, skinless chicken breast, cut into 2-inch cubes

1/2 t. salt

1/4 t. pepper

14-1/2 oz. can chicken broth

14-1/2 oz. can diced tomatoes

1 c. sour cream

Garnish: chopped fresh parsley

1 Cook egg noodles according to package directions; drain and set aside.

2 Meanwhile, melt 2 tablespoons butter in a Dutch oven over medium heat. Add onion, green or red pepper, paprika and garlic; sauté until onion is soft and aromatic. Remove onion mixture to a bowl; cover and keep warm. Melt remaining butter in pan. Add chicken, salt and pepper; cook until golden on all sides.

3 Return onion mixture to pan; add broth and tomatoes with juice. Cover and cook about 20 minutes, until chicken juices run clear when pierced. Reduce heat to low. Stir in noodles and sour cream; warm through. Serve garnished with parsley.

Makes 6 servings

PESTO POLENTA LASAGNA

LORI ROSENBERG UNIVERSITY HEIGHTS, OH

Nowadays we all have vegetarians at our holiday tables... this savory dish is a crowd-pleaser for meat-eaters too!

18-oz. tube polenta, sliced

1/4-inch thick and divided

1/4 c. basil pesto sauce, divided

1-1/4 c. marinara sauce, divided

1 c. shredded mozzarella cheese

1/4 c. pine nuts

1 In a greased 11"x7" baking pan, arrange half of polenta slices in a single layer. Spread half of pesto over polenta; spoon half of marinara sauce over. Repeat layering, ending with marinara sauce.

2 Bake, uncovered, at 375 degrees for 25 minutes. Remove from oven; top with cheese and pine nuts. Place pan under a preheated broiler; broil until cheese is melted and nuts are toasted.

Makes 8 servings

OHIO FUN FACT

A must-have dish for many folks of German heritage in Cincinnati is Goetta, a German sausage made of oats and ground pork and fried thin and crispy. Yum!

CHAPTER FIVE

NO-FUSS

Snacks & Appetizers

WHETHER YOU ARE HAVING A SPECIAL PARTY OR JUST NEED A LITTLE SNACK TO TIDE YOU OVER TO THE NEXT MEAL, THESE LITTLE GOODIES ARE SURE TO BECOME FAVORITE GO-TO TREATS.

BEAU MONDE BREAD BOWL DIP

JESSICA KRAUS DELAWARE, OH

This dip takes me back to my childhood! Whenever we had a party, this is the dip my mom always made. I still love it. The longer the dip is refrigerated, the better it will taste, so it’s best to make it the night before.

1-1/4 c. sour cream

1-1/4 c. mayonnaise

6-oz. jar dried beef, chopped

1 T. onion, chopped

1 T. Beau Monde seasoning

1 t. dill weed

1 round loaf pumpernickel bread

cut-up vegetables

1 In a bowl, combine all ingredients except bread and vegetables; mix well. Cover and chill for at least one hour to overnight.

2 At serving time, hollow out bread bowl, reserving bread pieces. Spoon dip into bread bowl. Serve with bread pieces and vegetables.

Serves 8

CHINESE CHICKEN WINGS

SUZANNE ERICKSON COLUMBUS, OH

Move over, hot wings. These Asian-inspired chicken wings are packed with flavor…and they’re baked. Make extra, because the crowd will love them!

2 to 3 lbs. chicken wings

1/2 c. soy sauce

1 c. pineapple juice

1/3 c. brown sugar, packed

1 t. ground ginger

1 t. garlic salt

1/2 t. pepper

Optional: celery sticks and ranch salad dressing

1 Place wings in a large plastic zipping bag; set aside. Combine soy sauce and next 5 ingredients; pour over wings, turning to coat. Refrigerate overnight, turning several times.

2 Drain wings, discarding marinade; arrange in a single layer on an ungreased jelly-roll pan. Bake at 450 degrees for 25 to 30 minutes or until golden and juices run clear when chicken is pierced with a fork. Serve with celery and ranch dressing, if desired.

Makes 2 to 2-1/2 dozen

HEAVENLY CHEESECAKE DIP

BARBARA BOWER ORRVILLE, OH

Sometimes I even fold in blueberries or strawberries. Yum!

2 1-oz. pkgs. instant sugar-free cheesecake pudding mix

24-oz. container plain yogurt

16-oz. container frozen whipped topping, thawed

favorite fresh fruit, sliced

1 Combine dry pudding mixes and yogurt in a bowl; stir until well blended. Fold in whipped topping; cover and chill. Serve with fresh fruit for dipping.

Makes about 5 cups

CRISPY ZUCCHINI FRITTERS

DEBRA MANLEY BOWLING GREEN, OH

These little fritters are so tasty served with ranch dressing for dipping. I even like to warm the dressing just a bit.

4 zucchini, thickly shredded

1 t. salt, divided

2 eggs, beaten

1/2 t. pepper

1/2 c. all-purpose flour

3 T. olive oil for frying

1 Toss zucchini with 1/2 teaspoon salt. Transfer to a colander and let stand 10 minutes. Drain, pressing out as much liquid as possible. In a large bowl, whisk together eggs, remaining salt and pepper until light and frothy. Whisk in zucchini; stir in flour.

2 Heat oil in a large nonstick skillet over medium-high heat. Drop batter by tablespoonfuls, flattening with the back of spoon. Fry, about 2 minutes on each side, until crisp and golden.

Serves 8

FIESTA GUACAMOLE

MARIAN SMITH DELAWARE, OH

This easy-to-make guacamole is our favorite!

4 avocados, peeled, pitted, cubed and mashed

2 tomatoes, diced

1/2 onion, diced

1 bunch fresh cilantro, chopped

1 jalapeño pepper, chopped

1 T. garlic, minced juice of 2 limes

1 Blend together avocados and tomatoes. Stir in onion, cilantro, jalapeño and garlic. Add lime juice; mix well. Cover and refrigerate for 45 minutes before serving.

Makes 12 servings

CINCINNATI-STYLE CHILI DIP

VICKIE GOOSEBERRY PATCH

In Cincinnati, it's just not a tailgate party unless this warm dip is being passed around. Try to find a chili with cinnamon for an authentic Queen City experience!

2 8-oz. pkgs. cream cheese, softened

2 10-1/2 oz. cans Cincinnati-style or plain chili without beans

16-oz. pkg. shredded mild Cheddar cheese

tortilla chips

1 Spread softened cream cheese in an ungreased 13"x9" glass baking pan. Pour chili over top and sprinkle with cheese.

2 Bake, uncovered, at 350 degrees for 15 to 20 minutes, until cheese is melted. Serve with tortilla chips.

Makes 10 servings

JAI LAI HERB BUTTER

KAREN MCCANN MARION, OH

A central Ohio restaurant used to be famous for serving this fantastic butter with their rolls. My family loves it! I’m sure yours will too.

1 lb. butter

4 t. lemon juice

1/2 t. garlic powder

1 t. dried oregano

1 t. dried chives

1 t. dried thyme

1 t. dried rosemary

1 t. dried tarragons

1 Place butter in a bowl; soften to room temperature. Add lemon juice and garlic powder; blend until smooth. Finely crush herbs and add to butter mixture; mix well.

2 Spoon into a covered crock or form into logs and wrap in plastic wrap. Chill overnight before serving. May be frozen; allow to thaw in refrigerator.

Makes one pound

CHEESY TUNA TRIANGLES

BARB BARGDILL GOOSEBERRY PATCH

It’s the sweet raisin bread and chopped apple that make these little sandwiches stand out from all the rest.

1 T. oil

1 c. apple, cored and chopped

3 T. onion, chopped

7-oz. can tuna, drained

1/4 c. chopped walnuts

1/4 c. mayonnaise

2 t. lemon juice

1/8 t. salt

1/8 t. pepper

4 slices raisin bread, toasted and halved diagonally

4 slices sharp Cheddar cheese, halved diagonally

1 Heat oil in a skillet over medium heat; add apple and onion. Cook, stirring occasionally, about 5 minutes until tender. Remove from heat; transfer to a bowl. Stir in tuna, walnuts, mayonnaise, lemon juice, salt and pepper.

2 Place toast slices on an ungreased baking sheet. Top with tuna mixture and a slice of cheese.

3 Broil 4 to 5 inches from heat for 3 to 4 minutes, or until cheese begins to melt. Cut into triangles.

Makes 16

MICROWAVE BREAD & BUTTER PICKLES

JANET SHARP MILFORD, OH

A really quick & easy recipe for bread & butter pickles without canning. They taste as good as home-canned!

1 c. white vinegar

1 c. sugar or calorie-free powdered sweetener

1/2 c. water

2 t. salt

1 t. dried, minced garlic

1 t. mustard seed

1/2 t. celery seed

1/2 t. turmeric

2-3/4 to 3 lbs. cucumbers, sliced

1/8-inch to 1/4-inch thick

1 onion, thinly sliced

1 In a large microwave-safe bowl, combine vinegar, sugar or sweetener, water, salt and seasonings. Stir well. Add cucumbers and onion; mix gently.

2 Microwave, uncovered, on high for 9 minutes, stirring every 3 minutes. Remove from microwave and allow to cool, reserving liquid with pickles. Cover and refrigerate overnight. Place pickles in jars; add enough of the liquid to cover. Be sure to distribute liquid evenly if using more than one jar. Store in refrigerator or freezer.

Makes about 8 cups

KITCHEN TIP

To save time, use a food processor to quickly chop onion and pepper or purchase them pre-chopped from your supermarket.

MUNCHABLE SNACK MIX

CORALITA TRUAX LOUDONVILLE, OH

This sweet-and-salty mix is ideal to take along for a road trip. It’s a snack that will appeal to savory and sweet lovers alike.

2 (12-oz.) pkgs. mini candy-coated chocolates

12-oz. can salted peanuts

11-oz. pkg. butterscotch chips

2 c. raisins

1 c. cashews

1 Combine all ingredients in a large mixing bowl; mix well. Place in plastic zipping bags.

Makes 9 cups

SIMPLE TOMATO BRUSCHETTA

HEATHER ROGERS DAYTON, OH

The tomato mixture can also be warmed slightly before serving. Either way, it is wonderful!

4 to 5 plum tomatoes, chopped

1/4 c. red onion, diced

1 clove garlic, minced

1 T. olive oil

1 t. dried oregano

1 whole-grain baguette, sliced into 12 pieces and toasted

1 Place tomatoes in a large bowl with a lid. Add onion, garlic, oil and oregano; toss to mix. Cover and refrigerate for 30 minutes to allow flavors to blend. To serve, spoon onto toasted baguette slices.

Makes 12 servings

CRAB-STUFFED MUSHROOMS

SUZANNE ERICKSON COLUMBUS, OH

You don’t have to spend the whole day in the kitchen to make these savory morsels. They are ready to bake in 15 minutes. Make ahead, cover and refrigerate before a party. Add a few minutes to the bake time until they are thoroughly heated and golden.

15 large mushrooms, stems removed and reserved

2 T. butter, divided

1/3 c. onion, chopped

3/4 t. seafood seasoning

1/4 t. salt

1/4 t. pepper

6-oz. can crabmeat, drained

1 egg, beaten

1/2 slice firm white bread, crumbled

1/4 c. grated Parmesan cheese, divided

1 Chop mushroom stems. Butter a 13"x9" baking pan using one tablespoon butter. Place mushroom caps in prepared pan.

2 Melt remaining butter in a large skillet over medium heat. Add chopped stems, onion, seafood seasoning, salt and pepper; cook, stirring often, 5 minutes or until tender.

3 Combine crabmeat, egg and bread crumbs in a large bowl, stirring well. Add mushroom mixture and 2 tablespoons cheese, stirring well. Spoon filling evenly into mushroom caps; sprinkle with remaining cheese. Bake at 350 degrees for 20 minutes or until golden.

Makes 15 stuffed mushrooms

SPICED ORANGE PECANS

DEBI DEVORE DOVER, OH

A tasty hostess gift that’s sure to be welcome.

2 egg whites, beaten

3 T. orange juice

2 c. pecan halves

1 c. powdered sugar

2 T. cornstarch

1 T. orange zest

1 t. cinnamon

3/4 t. ground cloves

1/4 t. allspice

1/8 t. salt

1 Combine egg whites and orange juice. Add pecans and toss to coat; drain. In a separate bowl, combine remaining ingredients. Add pecans and toss to coat.

2 Spread in a single layer in a greased 15"x10" jelly-roll pan. Bake at 250 degrees for 30 to 35 minutes, until dry and lightly golden. Cool completely; store in airtight container.

Makes about 3-1/2 cups, serves 16

SAVORY STUFFED MUSHROOMS

FRANCIE STUTZMAN CLINTON, OH

Oh, are these so good! Depending on the size of the mushrooms, this makes 40 to 50.

1 lb. whole mushrooms

1/4 c. oil, divided

1/4 c. onion, minced

1 clove garlic, minced

1/4 lb. cooked ham, ground

1/2 c. dry bread crumbs

2 T. grated Parmesan cheese

1 egg, beaten

1 T. fresh parsley, chopped

1 t. fresh oregano, chopped

1/2 t. salt

1/8 t. pepper

1 Remove mushroom stems and chop enough to equal 1/2 cup. Set aside. Heat 2 tablespoons oil in a skillet over medium heat; add mushroom caps and stir to coat with oil. Remove and set aside on paper towels to drain. Add chopped stems to skillet with onion and garlic. Cook over medium-high heat for 10 minutes.

2 Remove skillet from heat and add remaining ingredients. Spoon mixture into mushroom caps. Arrange on an ungreased baking sheet; drizzle tops with remaining oil. Bake at 325 degrees for 30 minutes.

Makes 40 to 50 stuffed mushrooms

MOM’S TASTY KIELBASA

JACKIE MCBRIDE BARNESVILLE, OH

My mom made this for my wedding reception...she’s had the recipe so long that her copy is faded. It has a sweet-and-sour taste that’s so delicious!

1 c. onion, sliced

1 c. celery, chopped

1 to 2 T. butter

1/2 c. catsup

1 t. Worcestershire sauce

1/4 c. vinegar

1/4 c. sugar

1 T. mustard

1 t. paprika

1 lb. Kielbasa, sliced into 1-inch pieces

1 In a skillet over medium heat, sauté onion and celery in butter until tender. Add remaining ingredients except Kielbasa. Mix well; add Kielbasa and bring to a boil. Reduce heat; simmer until sauce thickens, stirring often.

Makes 8 to 10 servings

SWISS CHEESE & OLIVE SPREAD

GLADYS KIELAR WHITEHOUSE, OH

Bring a new appetizer to the next party you attend! This is a favorite of ours that you’ll love too.

3 c. shredded Swiss cheese

3-oz. pkg. cream cheese, cubed

1/4 c. dry white wine or chicken broth

3 T. mayonnaise

1 t. Worcestershire sauce

3 T. fresh parsley, snipped

1/3 c. chopped black olives, drained

3 T. green onions, finely chopped

snack crackers or party rye bread

1 Place cheeses in a large bowl; cover and let stand for 30 minutes at room temperature. Add wine or broth, mayonnaise and Worcestershire sauce.

2 Beat with an electric mixer on low speed until blended. Stir in parsley, olives and onions. Transfer to a serving bowl; cover and chill for at least 2 hours. Let stand at room temperature for one hour before serving. Serve with crackers or bread.

Makes 10 servings

OHIO FUN FACT

Cleveland is the home of many ethnic neighborhoods and, therefore, lots of ethnic foods. The list of immigrants has changed over the years and expanded, but the old and new lists are varied. . .Ukrainian, Chinese, Vietnamese, Italian, German, Polish-Slavic, Austrian-Hungarian, Puerto Rican, East Indian, Orthodox Jewish, Albanians, Bosnians and others. Ethnic meat markets, bakeries and grocery stores have provided a buffet of specialties over the years. Think big knockwurst and wide galuska noodles served with fried cabbage.

TEX-MEX DIP

MARY ANN DIMICK BOWLING GREEN, OH

Even though we live in Ohio, we love Tex-Mex flavors! I first tasted this recipe years ago at a birthday party hosted by my mother-in-law. I knew my co-workers would love it, so I made it for our next potluck. It was a huge hit, and was requested from then on for any work-related functions. My family likes it too...my daughter-in-law always requests it for her birthday dinner.

3 avocados, halved, pitted and cubed

3 T. lemon juice

salt and pepper to taste

1 c. light sour cream

1/2 c. mayonnaise

1-1/4 oz. pkg. taco seasoning mix

16-oz. can refried beans

2 to 3 tomatoes, chopped

1/2 c. onion, chopped

4-oz. can sliced black olives, drained

8-oz. pkg. shredded Mexican-blend or mild Cheddar cheese

tortilla chips

1 In a large bowl, mash avocados with lemon juice, salt and pepper; set aside. In a small bowl, mix sour cream, mayonnaise and taco seasoning; set aside.

2 Spread refried beans in the bottom of a 13"x9" glass baking pan. Layer with avocado mixture, sour cream mixture, tomatoes, onion, olives and cheese. Cover and chill until serving time. Serve with tortilla chips.

Serves 10 to 12

CUCUMBER-LIME AGUA FRESCA

LISA MCCLELLAND COLUMBUS, OH

On a trip to Mexico, I was served this beverage one hot day. It’s very refreshing...a great way to use up cucumbers and mint! The lime adds the tartness.

1 lb. cucumbers, cubed

6 c. water, divided

1/4 c. fresh mint, chopped

2 T. sugar

2 T. lime juice ice cubes

Garnish: lime slices, cucumber slices

1 Combine cucumbers, 2 cups water and mint in a blender. Process until puréed. Let stand in blender for 5 minutes to steep.

2 Strain purée into a 2-quart pitcher. Add remaining water, sugar, lime juice and ice. Stir to combine; add more sugar, if desired. Divide evenly into 4 tall glasses; garnish as desired. Serve immediately.

Makes 4 servings

MINTY ORANGE ICED TEA

BARB STOUT DELAWARE, OH

We love that this makes such a big batch of tea...we drink it up and make more!

6 c. water

8 tea bags

1/4 c. fresh mint, chopped

3 T. sugar

2 c. orange juice

juice of 2 lemons

ice cubes

1 Bring water to a boil in a saucepan. Remove from heat and add tea bags, mint and sugar; steep for 5 minutes. Discard tea bags; strain out mint. Chill for at least 2 hours. Pour into a large pitcher; add juices. Serve in tall glasses over ice.

Makes 8 servings

OH-SO-FRUITY LEMONADE

JAMIE JOHNSON HILLIARD, OH

When it’s time to cool off on a summer day, a tall glass of this fruity lemonade will do the trick!

12-oz. can frozen lemonade concentrate, thawed

2 c. cold water

1-1/2 c. mango juice

1/2 c. red or green grapes, halved

1/2 c. pineapple, chopped

1/2 c. mango, peeled, pitted and chopped

1/2 c. strawberries, hulled and chopped

1/2 c. raspberries

ice cubes

1 Combine lemonade concentrate, water and juice in a large pitcher. Stir in fruit. Serve immediately over ice, or cover and chill up to one hour.

Makes 2 quarts, serves 4

OHIO FUN FACT

Cleveland is the home of the Rock & Roll Hall of Fame. Many cities wanted this museum, but Cleveland finally won out because it was the location of deejay Alan Freed's Moondog Coronation Ball, often credited as the first major rock & roll concert.

CHAPTER SIX

TIME-FOR-A-TREAT

Desserts

NO MATTER WHAT STATE YOU LIVE IN, THERE IS ALWAYS ROOM FOR DESSERT. SO SIT BACK AND ENJOY A LITTLE SWEET TREAT AT THE END OF YOUR MEAL.

AGAVE-SWEETENED PUMPKIN CHEESECAKE

GAIL EBEY CANAL FULTON, OH

For my diabetic father and other family members watching their diets, I decided to create a pumpkin cheesecake that was a little lighter with agave nectar and low-fat cream cheese. Sugar addicts won’t know the difference!

1 c. all-purpose flour

1 c. chopped pecans

1/2 c. butter, melted

8-oz. pkg. low-fat cream cheese, softened

1/3 c. agave nectar

3/4 c. canned pumpkin

2 eggs

1 t. vanilla extract

1-1/2 t. cinnamon

1 t. pumpkin pie spice

1 In a bowl, stir together flour, pecans and melted butter to form a dough. Press dough into a 9" pie plate; pierce several times with a fork.

2 Bake at 350 degrees for 10 minutes; cool slightly. Meanwhile, combine remaining ingredients in a blender. Process until smooth; pour into partially baked crust. Bake at 350 degrees for 35 to 40 minutes, until slightly firm. Cool for about 2 hours; slice into wedges.

Makes 8 servings

OHIO FUN FACT

Ohio is home to the “One and Only Presidential Museum” which honors John Hanson and eight others, who were elected and served one-year terms before the Constitution was written. This being said, John Hanson technically becomes the first president of the United States.

BLACKBERRY BUCKLE

CAROL LYTLE COLUMBUS, OH

We love to serve this coffee cake for special breakfasts or on the weekends.

2 c. all-purpose flour

2-1/2 t. baking powder

1/4 t. salt

1/2 c. butter

3/4 c. sugar

1 egg, beaten

1/2 c. milk

2 c. blackberries

1 Stir together flour, baking powder and salt; set aside. In a separate bowl, blend butter and sugar until light and fluffy. Add egg and beat well. Add flour mixture and milk alternately to egg mixture, beating until smooth.

2 Pour into a greased 9"x9" baking pan; top with blackberries and Crumb Topping. Bake at 350 degrees for 50 to 60 minutes, until golden. Serve warm.

Makes 9 servings

CRUMB TOPPING

1/2 c. all-purpose flour

1/2 c. sugar

1/2 t. cinnamon

1/4 c. butter

1 Sift together flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.

AMISH BROWN SUGAR CAKE

DAWN LAHM SUGARCREEK, OH

We live in Amish country and the women are very good cooks. I got this from an Amish cookbook, but added my favorite frosting. I’ve been making this for over 50 years.

16-oz. pkg. brown sugar

3 c. all-purpose flour

2 T. baking soda

1/2 c. butter, softened

2 c. buttermilk

1 egg, beaten

1 t. vanilla extract

1 Mix together brown sugar, flour and baking soda. In a separate bowl, blend together remaining ingredients; add to dry ingredients. Mix well. Pour into an ungreased 13"x9" baking pan.

2 Bake at 350 degrees for 35 to 45 minutes, until a toothpick inserted in center comes out clean. Cool cake; frost.

Serves 12 to 15

FROSTING

1/2 c. cream cheese, softened

1/4 c. butter

1-1/4 c. powdered sugar

1 t. vanilla extract

1/4 c. chopped pecans

1 Blend together until smooth.

COUNTRY RHUBARB CRUNCH

TERRI CLARK HUBER HEIGHTS, OH

My grandma made this for all of us back in the 1950s and 1960s. Our grandpa loved rhubarb and after Grandma found this recipe, we loved it too. We still enjoy it and even the little ones like it.

1 c. plus 2 T. all-purpose flour, divided

2 c. sugar, divided

1 T. butter, diced

4 c. rhubarb, sliced

1 t. baking powder

1/4 t. salt

1 egg, beaten

Garnish: vanilla ice cream

1 In a large bowl, mix together 2 tablespoons flour, one cup sugar, butter and rhubarb. Spoon into an ungreased 8"x8" baking pan.

2 In a separate bowl, mix together remaining flour and sugar, baking powder and salt. Add egg; mix. Mixture will be crumbly. Sprinkle over rhubarb mixture; shake pan so crumbs settle into rhubarb.

3 Bake at 350 degrees for 40 minutes, or until crust is lightly golden. Serve warm or cold, topped with scoops of vanilla ice cream.

Makes 8 servings

BROWN SUGAR BROWNIES

DIANA PINDELL WOOSTER, OH

Who would think that brown sugar would make these brownies so special? Give them a try...they will be your favorite brownie!

2/3 c. butter, softened

2-1/4 c. brown sugar, packed

4 eggs

1 t. vanilla extract

2 c. all-purpose flour

2 t. baking powder

1 t. salt

12-oz. pkg. semi-sweet chocolate chips

1 Beat butter and brown sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Beat in vanilla.

2 Combine flour, baking powder and salt in a separate bowl; gradually add flour mixture to butter mixture, stirring until blended. Stir in chocolate chips; spoon batter into a greased 13"x9" baking pan.

3 Bake at 350 degrees for 35 to 40 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack. Cut into squares. Store in an airtight container.

Makes 1-1/2 dozen

OHIO FUN FACT

Ohioans love their ice cream! The richer and creamier, the better. Try some with a Brown Sugar Brownie!

CARAMEL-GLAZED APPLE CAKE

BRENDA SMITH DELAWARE, OH

This made-from-scratch cake with its luscious glaze is irresistible! It’s also easy to tote to holiday get-togethers or potlucks in its baking pan.

1-1/2 c. butter, softened

1 c. sugar

1 c. brown sugar, packed

3 eggs

3 c. all-purpose flour

2 t. cinnamon

1 t. baking soda

1/2 t. nutmeg

1/2 t. salt

5 Granny Smith apples, peeled, cored and diced

1-1/4 c. chopped pecans

2-1/4 t. vanilla extract

1 Beat butter and sugars in a large bowl with an electric mixer at medium-high speed until light and fluffy. Add eggs, one at a time, beating after each addition.

2 Combine flour, cinnamon, baking soda, nutmeg and salt in a separate bowl. Gradually add flour mixture to butter mixture with a wooden spoon to form a very thick batter.

3 Stir in remaining ingredients. Spoon batter into a greased and floured 13"x9" baking pan. Bake at 325 degrees for 50 minutes to one hour, until a toothpick inserted in center comes out clean.

4 Cool cake in pan on a wire rack for at least 10 minutes. Poke holes all over surface of cake with a fork. Pour warm Caramel Glaze over cake. Serve warm or cooled.

Serves 16

CARAMEL GLAZE

1/4 c. butter

1/4 c. sugar

1/4 c. brown sugar, packed

1/8 t. salt

1/2 c. whipping cream

1 Melt butter in a saucepan over medium-low heat. Add sugars and salt. Cook, stirring frequently, for 2 minutes. Stir in cream and bring to a boil. Cook, stirring constantly, for 2 more minutes.

BUCKEYES

VICKIE GOOSEBERRY PATCH

Rich, peanut-buttery balls dipped in chocolate... they’re irresistible at the holidays or anytime!

16-oz. jar creamy peanut butter

1 c. butter, softened

6 c. powdered sugar

12-oz. pkg. semi-sweet chocolate chips

1/3 bar paraffin

1 Blend together peanut butter, butter and powdered sugar, mixing with hands. Shape into one-inch balls; chill. Melt together chocolate chips and paraffin over hot water in a double boiler. Use a toothpick to dip each ball in chocolate, leaving a small spot uncovered. Arrange on wax paper-lined baking sheet. With the tip of a small knife, smooth over hole left by toothpick. Place in cool area or freezer to set.

Makes about 5 to 6 dozen

CHLOE’S STRAWBERRY PIE

RACHEL BOYD DEFIANCE, OH

This luscious pie is my great-grandma’s recipe that has been handed down in our family. It is our most requested first-of-summer pie...just when strawberries are in season!

3 c. strawberries, hulled

9-inch pie crust, baked

1 c. sugar

3 T. cornstarch

1 c. water

2 T. corn syrup

2 T. strawberry gelatin mix

1 Slice 2 cups strawberries; chop remaining strawberries and set aside. Arrange sliced strawberries in baked pie crust; set aside.

2 In a saucepan over medium-low heat, mix together sugar, cornstarch, water and corn syrup. Add reserved chopped strawberries; cook until thickened. Stir in dry gelatin mix; cool. Pour mixture into pie crust; cover and chill until firm.

Makes 8 servings

MEAN JEAN’S PUMPKIN COOKIES

NATALIE ANSTINE CANTON, OH

My granny “Mean Jean” used to make these scrumptious cookies and now I carry on the tradition. Despite her amusing nickname she was always loving to us grandkids.

1-1/2 c. shortening

1 c. sugar

1 c. brown sugar, packed

2 eggs, beaten

1-1/2 c. canned pumpkin

1 t. vanilla extract

3-1/2 c. all-purpose flour

1/2 t. salt

1 t. baking soda

1 T. cinnamon

12-oz. pkg. butterscotch chips

1 In a large bowl, blend together shortening, sugars, eggs, pumpkin and vanilla. In a separate bowl, mix remaining ingredients except butterscotch chips. Gradually add flour mixture to shortening mixture, continuing to stir. Mix well; stir in butterscotch chips.

2 Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 11 to 13 minutes. Remove to wire racks. Frost when cool; let frosting dry completely before storing.

Makes 3 to 4 dozen

POWDERED SUGAR FROSTING

1/4 c. butter, melted

2-1/2 c. powdered sugar

1 t. vanilla extract

2 T. cream cheese, softened

1 to 2 T. milk

1 Mix all ingredients together until smooth, adding milk as needed.

LAZY DAISY CAKE

JENNIFER LEMON LEXINGTON, OH

My grandma used to make this cake. She loved to cook, and this recipe brings back all those memories of being in her kitchen.

1-1/4 c. boiling water

1 c. long-cooking oats, uncooked

1/2 c. margarine, softened

1 c. sugar

1 c. brown sugar, packed

1 t. vanilla extract

2 eggs, beaten

1-1/2 c. all-purpose flour

1 t. baking soda

3/4 t. cinnamon

1/2 t. salt

1/4 t. nutmeg

1 Pour water over oats; cover and let stand 20 minutes. Beat margarine with an electric mixer at medium speed until creamy; gradually add sugars and beat until fluffy. Add vanilla and eggs. Add oat mixture; mix well.

2 Sift together flour, baking soda, cinnamon, salt and nutmeg; add to margarine mixture. Mix well. Pour batter into a greased and floured 9"x9" baking pan. Bake at 350 degrees for 50 to 55 minutes, until a toothpick inserted in center comes out clean. Spread Frosting on hot cake; broil until frosting is bubbly.

Serves 8 to 10

PEANUT BUTTER-OAT BARS

JENNIFER MARTINEAU HILLARD, OH

I put these bars on the dessert potluck table and everyone loves them!

1/2 c. whole-wheat flour

1 t. cinnamon

1/2 t. baking soda

1/8 t. sea salt

3/4 c. crunchy peanut butter

1/4 c. brown sugar, packed

1/3 c. honey

1 egg

2 egg whites

2 T. sunflower or olive oil

2 t. vanilla extract

2 c. long-cooking oats, uncooked

1 c. sweetened dried cranberries or raisins

1/2 c. sliced almonds

1/2 c. white or dark chocolate chips

Optional: chocolate frosting

1 Whisk together flour, cinnamon, baking soda and salt in a small bowl. In a separate bowl, beat peanut butter, brown sugar and honey with an electric mixer on medium speed.

2 Beat egg and whites in a separate bowl; add to peanut butter mixture. Mix in oil and vanilla. Add flour mixture; stir in remaining ingredients except optional frosting.

3 Spread into a greased 13"x9" baking pan, using the back of a spatula to spread easily. Bake at 350 degrees for 20 to 25 minutes. Cut into squares. Drizzle with frosting if desired.

Makes 2 dozen

BUTTER PECAN PEACH CAKE

CAROLE AKERS BELLEVUE, OH

So refreshing in the summer, or serve warm on chilly days...a yummy treat either way!

29-oz. can sliced peaches

18-1/4 oz. pkg. butter pecan or yellow cake mix

1/2 c. butter, melted

1 c. chopped pecans

1 c. sweetened flaked coconut

1 Pour peaches and syrup in the bottom of an ungreased 13"x9" baking pan. Cover with dry cake mix; drizzle butter over the top. Sprinkle with pecans and coconut.

2 Bake, uncovered, at 350 degrees for 30 to 35 minutes.

Serves 18 to 24

JUST FOR FUN

Laughter really is the best medicine! Studies show all kinds of health benefits come from time spent laughing...it can even burn extra calories. So be sure to share funny stories and even the kids’ latest jokes everyday at mealtime.

CHERRY STREUSEL COFFEE CAKE

JOYCEANN DREIBELLBIS WOOSTER, OH

This easy-to-assemble coffee cake recipe won “Best of Show” several years ago at a county fair, and it’s been requested at many social events.

16-1/2 oz. pkg. yellow cake mix, divided

1 env. active dry yeast

1 c. all-purpose flour

2 eggs, beaten

2/3 c. warm water

5 T. butter, melted

21-oz. can cherry pie filling

2 T. sugar

Optional: chopped nuts

1 Combine 1-1/2 cups dry cake mix, yeast, flour, eggs and warm water (110 to 115 degrees); stir for 2 minutes.

2 Spread in a lightly greased 13"x9" baking pan. Blend melted butter and remaining cake mix; set aside. Spoon pie filling over batter in pan. Crumble butter mixture over pie filling. Sprinkle sugar over top.

3 Bake at 375 degrees for 30 minutes. Let cool. Drizzle Glaze over cooled cake; sprinkle nuts on top, if desired.

Serves 15

GLAZE

1 c. powdered sugar

1 T. corn syrup

1 to 2 T. water

1 Combine powdered sugar and corn syrup. Stir in enough water to form a glaze consistency.

CHOCO-BERRY GOODIE BARS

BRENDA SMITH DELAWARE, OH

The sweetened condensed milk in this recipe makes them so quick & easy to make!

3 c. quick-cooking oats, uncooked

14-oz. can sweetened condensed milk

1 c. sweetened flaked coconut

1 c. sliced almonds

1 c. mini semi-sweet chocolate chips

1/2 c. sweetened dried cranberries

2 T. butter, melted

1 Combine all ingredients in a large bowl; use your hands to mix well. Press into a greased 13"x9" baking pan.

2 Bake at 350 degrees for 20 to 25 minutes, until edges are golden. Cool 5 minutes; slice into squares and cool completely. Store in an airtight container.

Makes 2 dozen

PEAR PIE

SHIRLEY HEINLEIN UPPER ARLINGTON, OH

If you haven't ever tried pear pie, you are in for a treat! It is similar to apple but a little sweeter. Yum!

4 pears, peeled, cored and thinly sliced

3 T. frozen orange juice concentrate, thawed

9-inch pie crust

3/4 c. all-purpose flour

1/2 c. sugar

1/3 c. butter

2 t. cinnamon, divided

1/8 t. salt

1 Combine pears and orange juice in a large bowl and toss well; spoon pear mixture into bottom of unbaked pie crust. Combine flour, sugar, butter, one teaspoon cinnamon and salt in a medium bowl. Mix until crumbly; sprinkle flour mixture over pear mixture. Sprinkle with remaining cinnamon. Bake at 400 degrees for 40 minutes, or until golden.

Serves 8

DOUBLE-DARK CHOCOLATE BROWNIES

TERRI LOTZ-GANLEY SOUTH EUCLID, OH

We can never have enough chocolate at our house! You will feel the same way when you taste these.

1-1/2 c. butter, melted

3 c. sugar

2 t. chocolate or vanilla extract

1 t. almond extract

6 eggs, beaten

1-1/2 c. all-purpose flour

1 c. baking cocoa

1-1/2 t. baking powder

1 t. salt

1 c. semi-sweet chocolate chips

1 Combine melted butter, sugar and extracts in a large bowl; stir well. Add eggs and beat well with spoon. Combine flour, cocoa, baking powder and salt in a separate bowl. Gradually add flour mixture to butter mixture, beating until well blended. Add chocolate chips and stir well.

2 Spread batter evenly in a greased 13"x9" glass baking pan. Bake at 350 degrees for about 30 to 40 minutes, until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack; cut into bars. Store in an airtight container.

Makes 1-1/2 dozen

CHOCOLATE-CAPPUCCINO CHEESECAKE

SANDY STACY MEDWAY, OH

This makes an absolutely delicious gift...if you can bear to give it away!

1/4 c. pecans, finely chopped

1-1/2 c. chocolate wafer cookies, crushed

1/3 c. butter, melted

1/2 c. semi-sweet chocolate chips, melted

Optional: chocolate curls

1 Combine pecans, cookies and butter in a medium bowl; press into bottom and 1-1/2 inches up sides of a greased 9" springform pan. Spread with chocolate; chill until chocolate is firm.

2 Pour Filling into crust; bake at 300 degrees for one hour and 10 minutes. Cool completely. Cover and chill 8 hours. Remove sides of pan. Garnish with chocolate curls, if desired.

Makes 24 servings

FILLING

2 8-oz. pkgs. cream cheese, softened

1/2 c. semi-sweet chocolate chips, melted and cooled

1 c. brown sugar, packed

4 eggs, beaten

1 c. non-fat plain yogurt

1/3 c. cold coffee

2 t. vanilla extract

1 Combine all ingredients in a large bowl; beat mixture until smooth.

CORA’S JAM CAKE

CARMA BROWN XENIA, OH

My grandmother had this recipe written in a notebook dated 1941. We changed it a bit to make it our own.

2-1/2 c. all-purpose flour

2/3 c. butter, melted

1 c. seedless blackberry jam

2/3 c. plain Greek yogurt

2 eggs, beaten

3/4 c. sugar

1 t. baking soda

1 t. ground cloves

1 t. cinnamon

1 t. allspice

1 t. nutmeg

Optional: 2/3 c. fresh blackberries

Garnish: powdered sugar, fresh blackberries, thyme sprigs

1 Combine all ingredients except garnish in a large bowl; mix well. Pour into a greased and floured 13"x9" baking pan. Sprinkle with blackberries, if using.

2 Bake at 350 degrees for 25 minutes, or until toothpick inserted in center of cake comes out clean. Garnish as desired.

Makes 20 servings

CHOCOLATE-ZUCCHINI CUPCAKES

MICHELLE SHERIDAN SUNBURY, OH

The zucchini in these cupcakes keeps them so moist and fresh. The peanut butter frosting with the chocolate is the best flavor combination ever!

2 c. zucchini, shredded

3 eggs, beaten

2 c. sugar

3/4 c. oil

2 t. vanilla extract

2 c. all-purpose flour

2/3 c. baking cocoa

1 t. salt

1 t. baking soda

1/2 t. baking powder

3/4 c. milk chocolate chips

1 Stir together zucchini, eggs, sugar, oil and vanilla in a large bowl. Add remaining ingredients except chips; stir in chocolate chips.

2 Fill 24 paper-lined muffin cups 2/3 full. Bake at 325 degrees for 25 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans; cool completely. Frost with Peanut Butter Frosting.

Makes 2 dozen

PEANUT BUTTER FROSTING

1/2 c. creamy peanut butter

1/3 c. butter, softened

1 T. milk

1/2 t. vanilla extract

11/2 c. powdered sugar

1 Beat all ingredients except sugar in a large bowl with an electric mixer at medium speed until smooth. Gradually beat in powdered sugar. Stir in a little more milk, if necessary, to reach desired consistency.

COCONUT-PECAN FUDGE BARS

LINDA BELTON WINTERSVILLE, OH

My family loves these bars! I cut and wrap them individually to put in lunch boxes and for a quick take-along-treat.

15-1/4 oz. pkg. chocolate fudge cake mix

15-oz. container coconut-pecan frosting

1 c. applesauce 1 egg, beaten

Garnish: powdered sugar

1 Combine all ingredients except powdered sugar in a large bowl and mix well; spread in a lightly greased 13"x9" baking pan.

2 Bake at 350 degrees for 30 to 32 minutes, until a toothpick inserted in center comes out clean. Cool for one hour; cut into 2-inch squares. Garnish with powdered sugar.

Makes 2 dozen

FREEZY FRUIT POPS

STACIE AVNER DELAWARE, OH

Both kids and adults will love these freezer pops made with fresh fruit. Invent new flavors using other favorite soft fruits!

1/2 c. sugar

2 c. boiling water

20-oz. can crushed pineapple

10-oz. pkg. frozen strawberries, thawed

6-oz. can frozen orange juice concentrate, thawed

5 ripe bananas, mashed

24 3-oz. paper cups

24 wooden craft sticks

1 In a bowl, dissolve sugar in boiling water. Stir in pineapple with juice and remaining ingredients. In 2 batches, pour mixture into a blender; process until smooth.

2 Ladle into paper cups; set in a pan. Freeze until partially frozen; insert a stick in each cup. Return to freezer until frozen. To serve, peel away cup.

Makes 2 dozen

GRANDMA GRAY’S SPICE-NUT BARS

KELLY WOOD SALEM, OH

This recipe belonged to my great-grandmother on my mother’s side. Mother made these cookie bars every Christmas and the aromatic spices of cinnamon, nutmeg and cloves remind me of the holidays... they are always gobbled up immediately!

1-1/2 c. all-purpose flour

1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/2 t. cinnamon

1/4 t. nutmeg

1/8 t. ground cloves

1/4 c. butter, softened

1 c. brown sugar, packed

1 egg, beaten

1/2 c. plus 1 T. hot coffee, divided

1/2 c. raisins

1/2 c. chopped walnuts

1/2 c. powdered sugar

1 Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a large bowl; mix. Beat butter, brown sugar and egg in a separate large bowl with an electric mixer at medium speed until blended. Add 1/2 cup coffee and beat well; stir in raisins and walnuts. Gradually add flour mixture to butter mixture.

2 Pour into a greased 13"x9" baking pan. Bake at 350 degrees for 20 to 25 minutes, until golden. Combine powdered sugar and remaining coffee in a small bowl; stir well. Immediately spread glaze over warm bars. Cool in pan on a wire rack and cut into bars.

Makes 2 dozen

PUMPKIN CUSTARD CRUNCH

DONNA BORTON COLUMBUS, OH

I love to serve this in the fall when everyone is thinking about pumpkin recipes!

29-oz. can pumpkin

3 eggs, beaten

2 t. pumpkin pie spice

1 t. cinnamon

14-oz. can sweetened condensed milk

1 c. milk

2 t. vanilla extract

1 Combine pumpkin, eggs and spices, mixing well; stir in milks and vanilla. Pour into a greased 13"x9" baking pan; spoon Crunch Topping over pumpkin mixture.

2 Bake at 350 degrees for 45 to 60 minutes, until a knife inserted in center comes out clean. Watch carefully so that topping doesn’t burn. Serve warm.

Serves 9 to 12

CRUNCH TOPPING

3 c. quick-cooking oats, uncooked

1 c. brown sugar, packed

1 c. all-purpose flour

1 t. cinnamon

1 c. walnuts or pecans, crushed

1 c. butter, melted

1 Stir together oats, brown sugar, flour, cinnamon and nuts. Pour melted butter over top; toss to mix..

FRESH STRAWBERRY SHORTCAKE

NANCY RAMSEY DELAWARE, OH

When time is short, use split biscuits, cubed angel food cake or waffles for a speedy version of strawberry shortcake.

1 qt. strawberries, hulled and sliced

1 c. sugar, divided

2 c. all-purpose flour

4 t. baking powder

1/4 t. salt

1/8 t. nutmeg

1/2 c. butter

1/2 c. milk

2 eggs, separated

2 c. sweetened whipped cream

1 Gently toss together strawberries and 1/2 cup sugar; chill. Combine flour, 1/4 cup sugar, baking powder, salt and nutmeg in a large bowl; cut in butter with a pastry blender or fork until crumbly. Combine milk and egg yolks; mix well. Add to flour mixture, stirring just until moistened.

2 Divide dough in half; pat into 2 greased 9" round cake pans. Beat egg whites in a small bowl at medium speed with an electric mixer until stiff peaks form; spread over dough. Sprinkle with remaining sugar.

3 Bake at 300 degrees for 40 to 45 minutes, or until golden. Cool 10 minutes before removing from pan to a wire rack. Cool completely. Place one cake layer on a large serving plate; spread with half of whipped cream. Spoon half of strawberries over cream.

Repeat layers.

Serves 8

MULBERRY BUCKLE

MARY MURRAY MOUNT VERNON, OH

We have all kinds of berries in Ohio and my family loves them all. But this mulberry recipe is one of our favorites!

2 c. all-purpose flour

2-1/2 t. baking powder

1/4 t. salt

1/2 c. butter, softened

3/4 c. sugar

1 egg, beaten

1/2 c. milk

2 c. mulberries

1 Stir together flour, baking powder and salt in a medium bowl; set aside. Beat butter and sugar in a bowl with an electric mixer at medium speed until light and fluffy. Add egg and beat well. Add flour mixture and milk alternately to egg mixture, beginning and ending with flour mixture.

2 Beat at low speed after each addition until blended. Pour into a greased 9"x9" baking pan; top with mulberries and Crumb Topping. Bake at 350 degrees for 50 minutes to one hour, until golden. Serve warm.

Serves 9

CRUMB TOPPING

1/2 c. all-purpose flour

1/2 c. sugar

1/2 t. cinnamon

1/4 c. butter

1 Sift together flour, sugar and cinnamon. Cut in butter with a pastry blender or fork until crumbly.

NAN’S CHOCOLATE PIE

BECKY LADD DELAWARE, OH

The most delicious chocolate pie ever! This recipe belonged to my grandmother. She was such a wonderful cook and an excellent seamstress too, who made a lot of my older sister’s and my clothes.

1 c. sugar

3 T. cornstarch

1/3 c. baking cocoa

1/4 t. salt

1-1/2 c. milk

3 egg yolks, beaten

1/4 c. butter

1 t. vanilla extract

1/2 t. almond extract

9-inch pie crust, baked

Garnish: whipped cream, grated chocolate

1 In a saucepan, combine sugar, cornstarch, cocoa and salt; gradually stir in milk. Cook and stir over medium-high heat until bubbly. Cook and stir an additional 2 minutes; remove from heat.

2 Stir a small amount of hot mixture into egg yolks. Immediately add yolk mixture to saucepan and cook 2 minutes over low heat, stirring constantly. Remove from heat; add butter and extracts. Stir until smooth. Pour into baked pie crust. Cool in refrigerator; garnish with whipped cream and grated chocolate.

Serves 8

ORANGE-PEACH DUMP CAKE

ELIZABETH WENK CUYAHOGA FALLS, OH

A different flavor combination for this trusty dessert.

18-1/4 oz. pkg. orange supreme cake mix

21-oz. can peach pie filling, chopped

1/2 c. sour cream

2 eggs

1 Combine dry cake mix and remaining ingredients in an ungreased 13"x9" baking pan. Mix with a fork until well blended; smooth top. Bake at 350 degrees for about 40 to 45 minutes.

Serves 8 to 10

GERMAN APPLE STREUSEL KUCHEN

KARIN ANDERSON HILLSBORO, OH

Using frozen bread dough in this recipe makes it so quick & easy to make. It is so yummy, you won't have any leftovers!

16-oz. loaf frozen bread dough, thawed

4 Granny Smith apples, peeled, cored and thinly sliced

3/4 c. plus 1/3 c. sugar, divided

1 t. cinnamon

1 T. vanilla extract

1/4 c. sliced almonds

1-1/4 c. all-purpose flour

1/4 c. butter, melted

1 Let dough rise according to package directions. Spread dough in a greased 16"x11" jelly-roll pan. Cover dough with plastic wrap and let rise in a warm place (85 degrees), free from drafts, 20 to 25 minutes, until double in size. Mix apples, 3/4 cup sugar, cinnamon and vanilla; spread apple mixture evenly over dough. Sprinkle with almonds.

2 Combine flour, butter and remaining sugar in a separate bowl; mix until crumbly and spread evenly over apple layer. Bake at 375 degrees for 25 minutes, or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack; cut into squares.

Makes 2 dozen

PEANUT BUTTER STRUDEL PIE

PHYLLIS LAUGHREY MOUNT VERNON, OH

The best peanut butter pie! Topped with meringue, it’s wonderful.

1/3 c. powdered sugar

1/4 c. creamy peanut butter

9-inch refrigerated pie crust, baked

1/2 c. plus 4 T. sugar, divided

1/3 c. all-purpose flour

2 c. skim milk

3 eggs, separated

2 T. butter

1/2 t. vanilla extract

1/4 t. cream of tartar

Garnish: chopped peanuts

1 In a small bowl, combine powdered sugar and peanut butter to resemble coarse crumbs. Spread over bottom of pie crust. In a 2-quart saucepan, stir together 1/2 cup sugar and flour; gradually add milk. Bring mixture to a boil over medium heat, stirring constantly; cook and stir 5 minutes or until thickened. Remove from heat and set aside. In a small bowl, beat egg yolks and blend in a small amount of milk mixture; stir well.

2 Return egg mixture to hot mixture in pan; cook and stir over low heat 3 minutes. Remove from heat and stir in butter and vanilla. Cover and set filling aside.

3 In a medium bowl with an electric mixer at high speed, beat egg whites and cream of tartar until foamy. Gradually beat in remaining sugar, one tablespoon at a time, beating until stiff peaks form. Reheat filling over medium heat, stirring constantly, just until hot. Pour hot filling over peanut butter crumbs in pie crust. Spread meringue over pie, being sure to touch edges of crust to seal. Sprinkle chopped peanuts over meringue if desired.

4 Bake at 325 degrees for 25 minutes, or until meringue is golden. Cool completely before serving.

Makes 10 servings

PINEAPPLE-CHERRY CRISP

BECKY HOLSINGER BELPRE, OH

Quick & easy to make, and most of the ingredients can be kept in the pantry for a spur-of-the-moment treat. Can’t beat that!

20-oz. can crushed pineapple, well drained

2 21-oz. cans cherry pie filling

18-1/2 oz. pkg. white cake mix

1/2 c. butter, thinly sliced

3/4 c. chopped pecans

Garnish: whipped cream or ice cream

1 Spread pineapple evenly in an ungreased 13"x9" baking pan. Spoon pie filling over pineapple. Sprinkle dry cake mix on top; dot with butter and top with pecans.

2 Bake at 350 degrees for 45 minutes, or until bubbly and topping is golden. Serve warm or cooled, garnished as desired.

Serves 12 to 15

BROWN SUGAR CUT-OUTS

SHERRY BERRESFORD KENSINGTON, OH

My Grandmother Kaser’s sugar cookie recipe has been enjoyed for the past six generations...that’s a lot of cookies!

1 c. butter, softened

2 c. brown sugar, packed

2 eggs, beaten

4-1/2 c. all-purpose flour

2 t. baking powder

1 t. baking soda

1/2 c. milk

1 t. vanilla extract

1 t. lemon extract

Optional: sugar or frosting

1 In a large bowl, combine all ingredients except optional ingredients; mix well. Cover; refrigerate for one hour. Roll out dough 1/2-inch thick on a floured surface. Cut out shapes with cookie cutters. Place cookies one inch apart on greased and floured baking sheets. Sprinkle cookies with sugar if desired.

2 Bake at 350 degrees for 10 minutes, or until golden around edges. Cool for one minute before removing from baking sheets; cool completely on wax paper. Decorate cooled cookies with frosting, if preferred.

Makes about 4 dozen

RAH-RAH BUCKEYE BARS

MARSHA PORTER MARYSVILLE, OH

The same irresistible flavor as our favorite buckeye candies, but so much easier to fix!

1 c. creamy peanut butter

1 c. butter

2 c. graham cracker crumbs

10-oz. pkg. milk chocolate chips

6 T. oil

1 Combine peanut butter and butter in a microwave-safe dish. Microwave on high setting until softened. Stir in graham cracker crumbs; mix well. Pat into a lightly greased 13"x9" baking pan; set aside.

2 Melt chocolate chips in a saucepan over low heat; stir in oil. Pour over peanut butter base; place in refrigerator to cool. Cut into small bars after 30 minutes, while bars are still slightly soft.

Makes 3 to 4 dozen

OHIO FUN FACT

Ohio has quite a list of famous people! Neil Armstrong, John Glenn (astronauts), Thomas A. Edison (inventor), Bill “Hopalong Cassidy” Boyd, Doris Day, Clark Gable, Paul Newman, Roy Rogers (actors), James A. Garfield, Ulysses S. Grant, Warren G. Harding, Rutherford Hayes, Benjamin Harrison, William McKinley, William H. Taft (U.S. Presidents), Dean Martin (singer, actor), Jack Nicklaus (golfer), Annie Oakley (markswoman), Orville Wright (airplane pioneer) and Cy Young (baseball) are some of the Ohioans who made it big.

HOT MILK CAKE

DARLENE HARTZLER MARSHALLVILLE, OH

We serve this versatile cake often at our family restaurant. It’s good either with chocolate frosting or as strawberry shortcake.

4 eggs, beaten

2 c. sugar

2-1/4 c. all-purpose flour

2-1/4 t. baking powder

1 t. vanilla extract

1-1/4 c. milk

10 T. butter, sliced

1 Beat eggs and sugar together with an electric mixer at medium speed until fluffy; set aside. Combine flour and baking powder in a large bowl; add to egg mixture along with vanilla. Beat until smooth; set aside.

2 Heat milk and butter in a saucepan over low heat until butter melts; stir into egg mixture. Pour into a greased 13"x9" baking pan; bake at 350 degrees for 30 to 35 minutes.

Serves 8 to 10

INDEX

Appetizers/Snacks

Beau Monde Bread Bowl Dip

Cheesy Tuna Triangles

Chinese Chicken Wings

Cincinnati-Style Chili Dip

Crab-Stuffed Mushrooms

Crispy Zucchini Fritters

Fiesta Guacamole

Jai Lai Herb Butter

Heavenly Cheesecake Dip

Microwave Bread & Butter Pickles

Mom's Tasty Kielbasa

Munchable Snack Mix

Savory Stuffed Mushrooms

Scrumptious Stuffed Potato Skins

Simple Tomato Bruschetta

Spiced Orange Pecans

Stuffed Cherry Tomatoes

Sweet Fruit Salsa

Swiss Cheese & Olive Spread

Tex-Mex Dip

Beverages

Cucumber-Lime Agua Fresca

Minty Orange Iced Tea

Oh-So-Fruity Lemonade

Breakfast/Breads

Amish Breakfast Casserole

Anytime Cheesy Biscuits

Chocolatey Banana Muffins

Classic Quiche Lorraine

Country-Style Breakfast Pizza

Crab, Corn & Pepper Frittata

Farm-Fresh Omelet

Farm-Fresh Spinach Quiche

Festive Brunch Frittata

Grammy’s Overnight Pancakes

Lemon-Rosemary Zucchini Bread

Mashed Potato Doughnuts

Oatmeal Waffles

Stir-Abouts

Western Omelet Crockery Casserole

Desserts

Agave-Sweetened Pumpkin Cheesecake

Amish Brown Sugar Cake

Blackberry Buckle

Brown Sugar Brownies

Brown Sugar Cut-Outs

Buckeyes

Butter Pecan Peach Cake

Caramel-Glazed Apple Cake

Cherry Streusel Coffee Cake

Chloe’s Strawberry Pie

Choco-Berry Goodie Bars

Chocolate-Cappuccino Cheesecake

Chocolate-Zucchini Cupcakes

Coconut-Pecan Fudge Bars

Cora’s Jam Cake

Country Rhubarb Crunch

Double-Dark Chocolate Brownies

Freezy Fruit Pops

Fresh Strawberry Shortcake

German Apple Streusel Kuchen

Grandma Gray’s Spice-Nut Bars

Hot Milk Cake

Lazy Daisy Cake

Mean Jean’s Pumpkin Cookies

Mulberry Buckle

Nan’s Chocolate Pie

Orange-Peach Dump Cake

Peanut Butter-Oat Bars

Peanut Butter Strudel Pie

Pear Pie

Pineapple-Cherry Crisp

Pumpkin Custard Crunch

Rah-Rah Buckeye Bars

Mains

Beef

Beef Chow Fun

Cincinnati-Style Chili

Grandma’s Creole Beef

Greek Beef Roast

Johnny Marzetti

Marinated Flank Steak

Fish/Seafood

Bacon-Wrapped Scallops

Pork

Bratwurst Casserole

Cran-Orange Pork Medallions

Crock O’ Brats

Farmstyle Ham & Gravy

Ham-It-Up Casserole

Hashbrown-Pork Chop Casserole

Hash in a Dash

Pork & Raspberry Sauce

Poultry

Cheddar Chicken Spaghetti

Chicken Romano

Dijon Chicken & Fresh Herbs

Easy Chicken Fettuccine

Fried Chicken Bowls

Mom’s Chicken Paprikash

Slow-Cooker Chicken & Dumplings

Vegetarian

Fresh Veggies & Angel Hair

Good Times Veggie Pizza

Pesto Polenta Lasagna

Pinto Bean Dinner

Vegetarian Cincinnati Chili

Salads

7-Fruit Salad

Blueberry-Chicken Salad

Bountiful Garden Salad

Chili-Cornbread Salad

Cincinnati Salad

Easy Mandarin-Spinach Salad

Grandma Bev’s Greek Salad

Grilled Chicken Salad

Minted Tomato-Cucumber Salad

Picnic Salad Skewers

Shealeen’s Black Bean Salad

Waldorf Slaw

Sandwiches

Amish Peanut Butter Spread

Carol’s Veggie Panini Sandwiches

Chicken Salad Sandwiches

Classic Coney Sauce

Grandma Ruth’s Stuffed Hot Dogs

Hot Chicken Sandwiches

Irene’s Portabella Burgers

Tex-Mex Chili Dogs

Tomato Sandwiches

Vickie’s Shredded Chicken

Sandwiches

World’s Best Bratwurst

Sides

Bacon-Spinach Casserole

Black Bean Casserole

Candied Sweet Potatoes

Cindy’s Spinach & Corn Sauté

Cornbread-Biscuit Dressing

Country Cabin Potatoes

Country Corn Pudding

Golden Home Fries

Homemade Southern Dumplings

Homestyle Stuffing

Loaded Mashed Potato Casserole

Roasted Butternut Squash

Rosemary-Braised Navy Beans

Stuffed Cabbage Casserole

Tangy Corn Casserole

Tangy Tomato Slices

Soups

7-Veggie Slow-Cooker Stew

Chicken Pot Pie Stew

Easy Italian Wedding Soup

Gramble’s Vegetable Soup

Grandma Logsdon’s Beef Stew

Gram’s Creamy Chicken Noodle Soup

Greek Chicken & Rice Soup

Hearty Meatball Stew

Joan’s Chili

Nonnie’s Italian Wedding Soup

Zucchini & Kielbasa Soup

U.S. to METRIC RECIPE EQUIVALENTS

Volume Measurements

¼ teaspoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 mL

½ teaspoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 mL

1 teaspoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 mL

1 tablespoon = 3 teaspoons. . . . . . . . . . 15 mL

2 tablespoons = 1 fluid ounce . . . . . . . 30 mL

¼ cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 mL

⅓ cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 mL

½ cup = 4 fluid ounces . . . . . . . . . . . . . . 125 mL

1 cup = 8 fluid ounces . . . . . . . . . . . . . . 250 mL

2 cups = 1 pint = 16 fluid ounces . . 500 mL

4 cups = 1 quart . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 L

Weights

1 ounce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 g

4 ounces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120 g

8 ounces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225 g

16 ounces = 1 pound. . . . . . . . . . . . . . . . . . . 450 g

Baking Pan Sizes

Square

8x8x2 inches . . . . . . . . . . . . 2 L = 20x20x5 cm

9x9x2 inches . . . . . . . . . . 2.5 L = 23x23x5 cm

Rectangular

13x9x2 inches . . . . . . . . . . 3.5 L = 33x23x5 cm

Loaf

9x5x3 inches . . . . . . . . . . . . . 2 L = 23x13x7 cm

Round

8x1½ inches . . . . . . . . . . . . . . 1.2 L = 20x4 cm

9x1½ inches . . . . . . . . . . . . . . 1.5 L = 23x4 cm

Recipe Abbreviations

t. = teaspoon. .. . .. .. .. ltr. = liter

T. = tablespoon. .. . .. .. oz. = ounce

c. = cup.. . .. .. .. . .. . .. lb. = pound

pt. = pint. .. . .. .. ... .. . .. doz. = dozen

qt. = quart. .. . .. .. .. . .. .pkg. = package

gal. = gallon. .. . .. .. ... .env. = envelope

Oven Temperatures

300˚ F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150° C

325˚ F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160° C

350˚ F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 180° C

375˚ F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 190° C

400˚ F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200° C

450˚ F. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 230° C

Kitchen Measurements

A pinch = ⅛ tablespoon

1 fluid ounce = 2 tablespoons

3 teaspoons = 1 tablespoon

4 fluid ounces = ½ cup

2 tablespoons = ⅛ cup

8 fluid ounces = 1 cup

4 tablespoons = ¼ cup

16 fluid ounces = 1 pint

8 tablespoons = ½ cup

32 fluid ounces = 1 quart

16 tablespoons = 1 cup

16 ounces net weight = 1 pound

2 cups = 1 pint

4 cups = 1 quart

4 quarts = 1 gallon

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