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Now We’re Cooking
2012
Happy Holidays from the Medina County District Library
In previous years, as a way to say thank you to our members for their wonderful support, the staff of
Medina County District Library shared our favorite tried and true recipes. After a few years off, we are happy
to continue this tradition! This year we want to share recipes that are good ALL YEAR ROUND. These dishes
have been broken into categories according to the best season to make them. We hope you enjoy them as much
as we do, and will use them throughout the upcoming years. Happy Holidays!
Spring
Aunt Jane’s Layered Salad pg 3
Bishop Bread
pg 3
Ginger-Lime Cole Slaw pg 3
Orange Salad
pg 3
Black Bean Chicken Appetizer
pg 4
Spring Salads
pg 4
Summer
Baja Black Beans, Corn & Rice
pg 4
Beach Slaw
pg 4
Cantaloupe and Cucumber Salad
pg 4
Buckeye Bars
pg 5
Celebration Tortellini Salad pg 5
Turkey Muffaletta Sandwiches
pg 5
Fried Green Tomatoes
pg 6
Corn and White Bean Salad pg 6
Curried Cranberry Chicken Salad
pg 6
White Wine Sangria
pg 6
Fresh Corn Salad
pg 7
Mixed Up Grapes
pg 7
Frozen Lemon Pie
pg 7
Orzo and Tomato Salad pg 7
with Feta Cheese
Zucchini Casserole
pg 8
Tagliatelle with Chicken
pg 8
Three Bean Salad
pg 8
Pepper and Onion Spread
pg 8
Autumn
Apple Crisp
Apple Pie Cake
Oatmeal Fudge Bars
Cranberry Jello Salad
pg 9
pg 9
pg 9
pg 9
Guacamole Dip
pg 10
Crockpot Mashed Potatoes pg 10
Borscht
pg 10
Peggy’s Enchiladas
pg 10
Buffalo Chicken Dip
pg 11
Nut Horns
pg 11
Olive Garden Minestrone Soup
pg 11
Pumpkin Chocolate Chip Muffin
pg 12
Slow-Roasted Tomatoes pg 12
Winter
Betsy’s Special Dip
pg 13
Blueberry Gingerbread
pg 13
Boursin
pg 13
Breakfast Casserole Crockpot pg 13
(Better than) French Toast
pg 14
Garlic Cheese Ball
pg 14
Chicken Tortilla Soup
pg 14
Christmas Mix
pg 15
Mashed Potato Casserole
pg 15
Mildred’s Pound Cake
pg 15
Old Fashioned Gingerbread Loaf
pg 15
Lemon Sauce for Gingerbreadpg 15
Pan Seared Shrimp
pg 16
Quick Fruit Bowl
pg 16
Pepperoni Cheese Balls
pg 17
Potato Soup with Rivels pg 17
ANY Season
Balsamic Marinated Chicken
Banana Bread
Beef & Guinness Stew
Best Coleslaw Sauce
Best Reuben Dip Ever
Black Bean Dip
Apricot Jam Chicken
Blackberry Cobbler
pg 17
pg 17
pg 18
pg 18
pg 18
pg 18
pg 19
pg 19
Blue Cheese Salad Dressing pg 19
Brown Rice Chicken Salad
pg 19
Cacciatore Chicken with Spaghetti
Chai Tea Mix
pg 20
Champ
pg 20
Cherry Delight
pg 20
Chicken Lettuce Wraps
pg 20
Chicken with Raspberry Saucepg 21
Chicken Reuben Casserole pg 21
Chocolate Cherry Bars
pg 21
Christie’s Cheesecake
pg 21
Lynn’s Old-World Raspberry Bars
pg 21
Crab Rangoon with
Sweet and Sour Sauce pg 22
Easy Blackberry Cobbler
pg 22
Grape Salad
pg 22
Jezebel
pg 22
Marion’s Chocolate Sauce
pg 22
Meatballs Stroganoff
pg 23
New Ranch Dip
pg 23
Not Yo’ Mama’s Banana Pudding
pg 23
Oreo Truffles
pg 23
Pecan Pie Squares
pg 24
Plain Cake Recipe pg 24
Potato Bake
pg 24
Sauerkraut Casserole
pg 24
Sauerkraut Salad
pg 24
Pulled Pork
pg 25
Snickerdoodles
pg 25
Taco Soup
pg 25
Tarragon Salad Dressing
pg 25
Tracy’s Frosted Banana Bars pg 26
Veggie Pizza
pg 26
Yellow Rum Cake pg 26
with a Sweet Rum Glaze
Spring
Aunt Jane’s Layered Salad—submitted by Regina Miller (Buckeye Library)
1 cup mayonnaise
1 tsp. dry mustard
½ lb. bacon, cooked (optional)
10 oz. frozen peas (do not cook)
¼ lb. Asiago cheese, grated (or other white cheese)
1 cup sour cream
1 head iceberg lettuce, chopped
6 hardboiled eggs, crumbled
3 Tbsp. green onion, chopped
Combine the mayonnaise, sour cream, and dry mustard for the sauce. Layer half of each in the following order:
lettuce, sauce, bacon, peas, cheese, onions, and eggs. Repeat with second layer.
Bishop Bread—submitted by Beth Ross (Seville Library)
My family always makes this to eat with hard boiled eggs on Easter Sunday for breakfast.
can of sour cherries
4 eggs
1 cup sugar
1 cup flour
1 tsp. baking powder
½ cup nuts, chopped fine
1 tsp. vanilla
Drain the sour cherries very well and coat them in a little bit of flour; set aside. Beat the eggs and sugar together.
Add the flour and baking powder and stir to combine. Stir in the nuts and vanilla. Mix in the cherries.
Bake in a greased 9 x 12 cake pan at 325˚ for 30-35 minutes. When cool, coat the top with powdered sugar.
Ginger-Lime Cole Slaw—submitted by Kym Lucas (Outreach Services)
as posted on Food.com at http://www.food.com/recipe/ginger-lime-cole-slaw-395163
1 cup shredded red cabbage 2 cups shredded green cabbage
1 ½ cups matchstick-cut carrots ¼ cup chopped green onions
3 Tbsp. lime juice 2 Tbsp. sugar
2 Tbsp. chopped fresh cilantro or 2 Tbsp. parsley 2 tsp. vegetable or canola oil
1 ½ tsp. grated fresh ginger salt & freshly ground black pepper
⅛ tsp. red pepper flakes (optional)
Chill cabbage, carrots, onions and cilantro. Combine and wisk lime juice, sugar, oil, ginger, salt and pepper to taste
and red pepper (optional) in a small bowl. Place all other ingredients in a large bowl. Toss the salad with the dressing.
Refrigerate salad 10 minutes before serving.
Orange Salad—submitted by Beth Ross (Seville Library)
1 large package orange gelatin
1 small can frozen orange juice concentrate
1 large can crushed pineapple, undrained
1 cup milk
2 cups boiling water
2 small cans mandarin oranges, drained
1 package vanilla instant pudding
1 container Cool Whip
Dissolve the gelatin in the boiling water. Add the frozen orange juice and stir until melted. Add the oranges
and pineapple. Pour into a 9 x 13” pan and chill until solid. Beat together pudding and milk. Fold in Cool Whip.
Spread over gelatin layer. Cut into pieces and serve.
Black Bean Chicken Appetizer—submitted by Nancy Boyher (Highland Library)
1 can black beans, rinsed and drained
1 package creamed spinach, thawed
1 can white chunk chicken
12 oz. shredded Colby jack cheese
1 jar medium salsa
Mix all ingredients together. Pour into a shallow dish. Bake at 350˚ for 30 minutes. Serve with Fritos.
Spring Salads—submitted by Cynthia Leatherman (Seville Library)
These recipes are basically the same, but with different dressings. You decide the amount of the ingredients depending
on how big a salad you want.
Cucumbers, onions and sour cream. OR Cucumbers, onions and vinegar. With both you slice the cucumbers and
the onions very thin, or as thin as you want. Place in a bowl and cover with either sour cream or vinegar. If the sour
cream one is too thick, you can thin with a little milk and add salt and pepper. The vinegar may be a little strong so
you may want to add a little water. Let both versions marinate a while before serving. Also if you use a lot of sour
cream and or vinegar you can always add more cucumbers and onions as needed.
Summer
Baja Black Beans, Corn & Rice—submitted by Katrina Sommers (Outreach)
6 cups cooked brown rice
15 oz. can corn, drained
½ cup red onions, chopped
1 jalapeno pepper, seeded and diced
1 Tbsp. olive oil
¼ tsp. fresh ground pepper
15 oz. can black beans, rinsed and drained
4 fresh tomatoes, diced
½ cup cilantro, chopped
2 Tbsp. fresh lime juice
½ tsp. salt
2 dashes hot sauce
Cook brown rice. In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil,
salt, pepper and hot sauce. To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the
black bean mixture. Stir together before eating.
Beach Slaw—submitted by Liz Nelson (Medina Library)
1 medium cabbage, grated
1 cup grated onion
2 cups sugar
1 tsp. salt
1 tsp. mustard seed
1 green pepper, chopped
3 oz. jar pimentos, chopped
2 cups vinegar
1 tsp. turmeric
1 tsp. celery seed
Put first four ingredients in a large bowl. Bring remaining ingredients to a boil. Pour over chopped vegetables
and let stand until cool. Cover and refrigerate. This crispy salad keeps well in the refrigerator two weeks or more.
Cantaloupe and Cucumber Salad—submitted by Theresa Laffey (Administration)
¼ cup fresh lime juice
1 large English seedless cucumber, peeled in alternating strips and coarsely chopped
2 cantaloupes, cut into 1 ½ inch squares, or how big you like
3 green onions, thinly sliced
½ cup loosely packed fresh cilantro leaves, chopped, optional
Salt & freshly ground pepper
In large bowl, whisk lime juice, ¼ tsp. salt and 1/8 tsp. freshly ground pepper. Add remaining ingredients and toss.
Buckeye Bars—submitted by Jena Rowell (Highland Library)
½ cup (1 stick) butter, softened
22 Nilla Wafers, crushed (¾ cup)
½ of 8 oz. tub Cool Whip (Do not thaw.)
¾ cup crunchy peanut butter
2 cups powdered sugar
3 squares Baker’s Semi-Sweet Chocolate
Line an 8” square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until
blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of
prepared pan. Microwave frozen Cool Whip and chocolate in microwaveable bowl on High for 1 minute; stir.
Microwave 15 to 30 seconds more or until chocolate is melted; stir until blended. Pour over peanut butter layer,
spread to cover peanut butter layer. Refrigerate 2 hours. Use foil handles to life dessert from pan before cutting.
Can be made and stored in an airtight container in the freezer up to one month. Thaw in refrigerator before serving.
Celebration Tortellini Salad – submitted by Highland Staff
Salad
4 (9-oz.) pkgs. refrigerated cheese-filled tortellini
3 (6-oz.) jars marinated artichoke hearts, drained, reserving liquid
1 (15-oz.) can small pitted ripe olives, drained
1 (7.25-oz.) jar roasted red bell peppers, drained, cut into thin strips 12 oz. salami, cut into 1/2-inch cubes
2 medium zucchini, quartered lengthwise, sliced (2 cups)
Dressing
¼ cup balsamic or red wine vinegar
¼ cup chopped fresh basil or 3 teaspoons dried basil
1 tsp. salt
¼ tsp. coarse ground black pepper
2 garlic cloves, minced
In Dutch oven or large saucepan, cook tortellini to desired doneness as directed on package. Drain; rinse with cold
water to cool. Drain well.
Meanwhile, coarsely chop artichoke hearts. In large bowl, combine artichoke hearts, cooked tortellini and all
remaining salad ingredients; toss gently.
In medium bowl, combine ¾ cup of the reserved artichoke liquid and all dressing ingredients; blend well.
Pour dressing over salad; toss gently to coat. Cover; refrigerate 1 hour to blend flavors. If desired, garnish with
shredded fresh Parmesan cheese.
Turkey Muffaletta Sandwiches—submitted by Christine Gramm (Medina Library)
Great for that summer picnic. At our house, it’s a tradition to make them the night ahead to picnic on the grounds
before Stan Hywet’s Shakespeare performances.
7 oz. jar roasted red peppers, finely chopped 1 Tbsp. red wine vinegar
1 cup stuffed green olives, chopped
4 oz. provolone cheese 1 small sweet red pepper, finely chopped 2 cloves garlic, minced ¼ cup olive oil
2 medium ribs celery, finely chopped
1 Tbsp. capers, chopped
¼ cup chopped parsley
½ tsp. Italian seasoning
⅛ tsp. crushed red pepper
8 slices cooked turkey (one pound)
1 large loaf Italian bread, or 4 crusty rolls
Mix olives, celery, sweet red peppers, garlic, capers, vinegar, parsley, olive oil, Italian seasoning, and red pepper flakes
in a medium bowl. Cover and refrigerate at least one hour, or preferably overnight. Cut bread in half lengthwise.
Scoop out about half of the soft center from both the top and the bottom. Brush bread with some of the olive salad
marinade. Place turkey slices on bottom of bread. Spoon olive salad over turkey. Place cheese on top and press bread
firmly over filling. Cut into wedges to serve. Muffaletta can be made up to four hours ahead, wrapped tightly in plastic
wrap and refrigerated. Bread will soak up dressing, giving a new but wonderful texture to the sandwich. Makes four
generous servings.
Fried Green Tomatoes—submitted by Sue Skrobacs (Medina Library)
3 medium firm, green tomatoes
½ cup milk
¾ cup bread crumbs or cornmeal
¾ cup flour
2 beaten eggs
salt and pepper
Rinse tomatoes and pat dry. Cut unpeeled tomatoes into ½” slices. Sprinkle generously with salt, place into a strainer,
and allow to it sit 30 minutes undisturbed in sink. The salt will draw out much of the liquid in the tomatoes.
Meanwhile, place milk, flour, eggs, and bread crumbs in separate, shallow dishes. Pat tomato slices with paper towel
to dry.
Dip tomato slices in milk, then flour, then egg, and then bread crumbs. Salt and pepper to taste. In a skillet, fry the
coated slices in hot oil over medium heat for 3-4 minutes, or until golden brown. Reduce heat if tomatoes brown too
quickly. Add additional oil if needed.
Enjoy immediately. Careful, they will be very hot inside.
Corn and White Bean Salad—submitted by Sue Skrobacs (Medina Library)
White or black beans
Chopped tomatoes
Raw corn
Mix above together. Add snipped basil, chopped garlic, salt* and pepper*, to taste. Toss with vinaigrette.
*omit if using the following vinaigrette recipe:
¼ cup white wine vinegar 1 tsp. cumin ¼ tsp. pepper
2 Tbsp. olive oil
½ tsp. salt
Curried Cranberry Chicken Salad—submitted by Liz Nelson (Medina Library)
¾ cup mayonnaise
¾ tsp. curry powder
1 medium apple, cut into ½” chunks
½ cup thinly sliced celery
2 Tbsp. thinly sliced green onions
2 tsp. lime juice
2 cups cubed, cooked chicken
¾ cup Ocean Spray Craisins
¼ cup chopped pecans
Combine mayonnaise, lime juice, and curry powder in a large mixing bowl. Stir in remaining ingredients.
Cover and chill. Best prepared and served within 8 hours.
White Wine Sangria—submitted by Sue Skrobacs (Medina Library)
The beauty of the simple White Wine Sangria recipe is that it is as delicious as it is easy, and it only gets better as you
add your favorite fruits!
1 Bottle of white wine (Riesling, Albarino, Chablis, Gewurztraminer, Pinot Gris, Chardonnay, Sauvignon Blanc)
⅔ cup white sugar 3 oranges (sliced) or may substitute 1 cup of orange juice
1 lemon (sliced)
1 lime (sliced)
2 oz. brandy (optional)
½ liter of ginger ale or club soda (ginger ale for those with a sweeter tooth!)
Pour wine in the pitcher and squeeze the juice wedges from the orange, lemon, and lime into the wine. Add brandy, if
desired. Toss in the fruit wedges (leaving out seeds if possible) and add sugar. Chill overnight. Add ginger ale or club
soda just before serving. If you’d like to serve right away, use chilled white wine and serve over lots of ice.
Addition ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin,
brandy or rum, a cup of citrus-flavored soda pop.
Fresh Corn Salad—submitted by Tonya Smith (Collection Resources)
5 ears of corn, shucked
3 Tbsp. cider vinegar
½ tsp. kosher salt
½ cup julienned fresh basil leaves
½ cup red onion, diced small
3 Tbsp. good olive oil
½ tsp. freshly ground black pepper
In a large pot of boiling salted water, cook the corn for 3 minutes until starchiness is just gone. Drain and immerse
it in ice water to stop the cooking and to set the color. When corn is cool, cut kernels off the cob, cutting close to the
cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in
the fresh basil. Taste for seasonings and serve cold or at room temperature.
Mixed Up Grapes—submitted by Betsy Gilder (Lodi Library)
2 lbs. of grapes, washed and stemmed
1 cup sour cream or yogurt
2 tsp. vanilla
8 oz. cream cheese
⅓ cup sugar
Combine all ingredients except grapes. Add grapes and mix!
Frozen Lemon Pie—submitted by Cynthia Leatherman (Seville Library)
Lemon curd—recipe follows
Whipped topping—2 tubs
Graham cracker crust—your own or store bought
1 cup + 2 Tbsp. sugar
⅛ tsp. salt
3 large eggs
1 tsp. grated lemon rind
1 Tbsp. cornstarch
1 cup fresh lemon juice (about 5 medium lemons)
2 Tbsp. butter
Combine the first three ingredients in a medium heavy saucepan. Stir in juice and eggs. Bring to a boil over medium
heat, stirring constantly. Reduce heat, and simmer one minute or until thick, stirring constantly. Remove from heat.
Add butter and lemon rind, stirring gently until butter melts. Spoon into a bowl, press plastic wrap onto surface, and
cover and chill at least 6 hours or overnight. Mixture will thicken as it cools. Makes about 2 ½ cups.
Depending on how tart you want your pie, you may want to add a little more sugar to a small amount of lemon curd.
Be aware that it only takes a small amount of lemon curd to flavor whipped topping. Using about 1 ½ tubs of whipped
topping (more or less depending on how full you want your pie), fold lemon curd into whipped topping. Fill pie crust.
If desired, you can sprinkle graham cracker crumbs on top. Wrap with plastic wrap, put into gallon freezer bag, and
place in freezer.
Orzo and Tomato Salad with Feta Cheese—submitted by Holly Camino (Buckeye Library)
1 cup uncooked orzo pasta
1 cup diced feta cheese
3 Tbsp. chopped fresh dill
¼ cup virgin olive oil
Salt and pepper to taste
¼ cup pitted green olives
3 Tbsp. chopped fresh parsley
1 ripe tomato, chopped
⅛ cup lemon juice
Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with
cold water. When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In
a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste.
Chill before serving.
Zucchini Casserole—submitted by Keni Hansen (Highland Library)
6 cups sliced zucchini
Garlic, if you like
1 large onion chopped
Microwave these items together with ½ cup water for 9-11 minutes. Drain. Combine 1 cup sour cream, 1 can cream
of chicken or mushroom soup, and 1 cup grated cheddar cheese with the cooked zucchini. Mix together an 8 oz. box
of stove top stuffing with 1 cup melted butter. Place half of the stuffing on the bottom of a 9x13 pan. Add zucchini
mixture on top. Place remaining stuffing mix on top. Bake at 350˚ for 30-40 minutes, or until browned. I have also
had this using a mixture of zucchini and yellow squash.
Tagliatelle with Chicken—submitted by Lynn Wiandt (Seville Library)
Adapted from Nigella Lawson’s How to Eat: The Pleasures and Principles of Good Food.
One whole 3 ½ lb. chicken
2 Tbsp. extra-virgin olive oil
Salt and freshly milled black pepper
Leaves from 3 rosemary sprigs, minced
⅓ cup sultanas (a.k.a. golden raisins) soaked in warm water for 30 minutes
½ cup pine nuts, lightly toasted
1 lb. tagliatelle pasta noodles (Fettuccini noodles can be substituted)
2-3 Tbsp. chopped parsley
Preheat the oven to 350°. Rub the chicken with the oil and sprinkle with the salt and pepper--then place it
breast-down in a roasting pan and roast for about 1 1/2 hours or until well browned, turning it over toward the end
to brown the breast. It’s done when the juices run clear--not pink--when you cut into the thigh. When the chicken is
nearly ready, put abundant water on for the pasta, salting it when it boils. Take the chicken out of the oven and take
the meat off the bone, leaving all that glorious burnished skin on, and cut it into small pieces. (Use a knife and fork
or wait till it’s cooler.) For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the
drained sultanas and the pine nuts. Begin to simmer the sauce when you’re ready to cook the pasta. Cook and drain
the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.
Three Bean Salad—submitted by Liz Nelson (Medina Library)
I often double this and add garbanzo beans and black olives!
1 ¼ cups white sugar
½ tsp. salt
1 ¼ cups water
14.5 oz. can green beans, drained
15.25 oz. can red kidney beans, drained
½ cup finely chopped green bell pepper
3 tsp. cornstarch
1 tsp. ground dry mustard
½ cup cider vinegar
14.5 oz. can wax beans, drained
½ cup finely chopped onion
In a small saucepan over medium heat, stir together the sugar, cornstarch, salt, mustard, water, and vinegar. Bring to a
boil and cook, stirring, for one minute. Remove from heat and let cool. In a large bowl, combine the green beans, wax
beans, kidney beans, onion, and green pepper. Pour the cooled dressing over all and toss to coat. Best if marinated for
at least an hour before serving.
Pepper and Onion Spread—submitted by Renee Dunn (Medina Library)
8 oz. cream cheese, softened
9 oz. jar of Dickinson’s Sweet ‘n’ Hot Pepper and Onion Relish
In a medium size bowl, combine the cream cheese and relish (more cream cheese for a milder flavor, less cream
cheese for a bolder flavor). Chill and serve.
Autumn
Apple Crisp—submitted by Theresa Laffey (Administration)
4 cup sliced apples
½ cup butter, melted
½ cup brown sugar
1 cup oats
⅓ cup flour
½ tsp. salt
1 tsp. cinnamon
Preheat oven to 375˚. Place apples in a greased 8” square baking dish. Melt butter, add sugar and oats. Combine flour,
salt and cinnamon; add to sugar mixture. Sprinkle over apples. Bake for 30 minutes, or until apples are tender.
Apple Pie Cake—submitted by Beth Ross (Seville Library)
1 cup sugar
1 egg
1 tsp. cinnamon
1 tsp. baking soda dissolved in 2 Tbsp. hot water
1 cup flour
2 cups diced apples
¼ cup shortening
Pinch of salt
¼ tsp. nutmeg
1 tsp. vanilla
½ cup chopped nuts
Combine all ingredients in order given, mixing in one bowl until everything is well incorporated. Pour into a well
greased pie plate. Bake at 350˚ for 45 minutes. Tastes great served warm with either Cool Whip or ice cream on top.
Oatmeal Fudge Bars—submitted by Beth Ross (Seville Library)
1 cup plus 2 Tbsp. margarine
2 eggs
2 ½ cups flour
1 tsp. baking soda
14 oz. sweetened condensed milk
2 cups brown sugar
3 cups rolled oats
4 tsp. vanilla
1 ½ tsp. salt
12 oz. semisweet chocolate chips
Grease a 10 x 15” baking pan. Cream one cup margarine and brown sugar in a large bowl. Add eggs, one at a time,
beating well after each addition. Mix in oats, flour, 2 tsp. vanilla, baking soda, and 1 tsp. salt. Set aside. Preheat oven
to 350˚. Combine sweetened condensed milk, chocolate chips, 2 Tbsp. margarine that has been melted, 2 tsp. vanilla,
and ½ tsp. salt. Spoon ⅔ of the oat mixture into prepared pan, compacting with a fork. Spread chocolate mixture over
top, taking care not to touch edges of pan. Crumble remaining oat mixture over top and spread with a fork. Bake until
golden, about 25-30 minutes. Cut into squares to serve.
Cranberry Jello Salad—submitted by Sue Giurbino (Buckeye Library)
16 oz. fresh cranberries (bags are now 12 oz.)
20 oz. pineapple, natural with no sugar
3 oz. pkg. cherry gelatin (Jello brand)
1-2 apples, chopped
1 cup sugar
1 cup boiling water
Dissolve gelatin and sugar in boiling water. Let sit about 10-15 minutes. Slightly congeal. Run cranberries through a
food processor. Stir finely chopped cranberries, apples, pineapple, and gelatin. Refrigerate overnight or until firm.
Guacamole Dip—submitted by Sylvia Williams (Collection Resources)
2 ripe avocados 1 plum tomato, seeded and chopped 1 medium fresh jalapeno, seeded and finely chopped 1 lemon, juiced
1 small white onion, finely chopped
Coarse salt
Halve avocados lengthwise around pit. Remove pit with a large spoon, then scoop out flesh into a bowl. Squeeze the
lemon juice into bowl. Add tomato, onion, and jalapeno, and mash guacamole with a fork to desired consistency.
Season with salt to taste. Makes 2 to 2 ½ cups.
Crockpot Mashed Potatoes—submitted by Sue Skrobacs (Medina Library)
5 lbs. potatoes, peeled and quartered
1 cup sour cream
1 tsp. salt
¼ tsp. white pepper
3 Tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. onion powder
¼ tsp. garlic powder
1 beaten egg
Cook the potatoes in large pot of boiling salted water until they are tender, about 20 minutes. Drain well and return
to dry pot. Shake over low heat for about 1 minute. Mash until there are no lumps. Beat in the cream cheese, sour
cream, onion powder, salt, pepper, and egg. Place potatoes in a greased 9x13” baking dish. Melt butter and drizzle
over the potatoes. Cool for 20 minutes, cover and refrigerate up to 3 days. Take potatoes out of refrigerator about 3 ½
hours before serving time. Place in crockpot. Cover and cook on low heat for 3-4 hours, stirring once or twice. They
can be held an additional 30 minutes or more.
Borscht—submitted by Maribeth Edgley (Seville Library)
3-4 medium beets, peeled and diced
1 cup diced cabbage
1 cup diced onion
1-2 cloves of minced garlic
1 Knorr beef stock cube
1 bay leaf
2 Tbsp. sugar
sour cream
3 links hot Italian sausage, casings removed
3 white potatoes, diced same size as beets
¾ cup diced celery including leaves
2 cups beef stock plus 1 cup of water
3 Tbsp. fresh dill
2 Tbsp. red wine vinegar
salt and pepper
In soup pan, brown the sausage. Once some fat is rendered, add onion, garlic, and celery and sauté until browned.
Add rest of ingredients, bring to a simmer. Simmer 1-2 hours until beets and potatoes are tender. Add sour cream to
individual bowls before serving.
Peggy’s Enchiladas—submitted by Lynn Wiandt (Seville Library)
2 large chicken breasts, cooked
8-16 oz. Monterey Jack cheese, shredded
3-4 green onions, chopped
12 corn or flour tortillas, soaked in warm water or milk just long enough to soften
1 can cream of chicken or mushroom soup 8 oz. sour cream
4.5 oz. chopped green chiles
NOTE: Adjust amounts as needed for number of people that you are feeding.
Preheat oven to 350˚. Stir together soup and sour cream. Add drained chiles. Divide chicken, cheese and chopped
onions between the tortillas, rolling the tortillas as filled and placing in lightly greased or sprayed baking pan. Reserve
enough cheese to cover top of dish. Pour soup mixture over the tortillas. Cover and bake 30-40 minutes, uncover and
sprinkle with cheese for the last five minutes. Let sit for 5 minutes before serving.
Buffalo Chicken Dip—submitted by Sue Skrobacs (Medina Library)
2- 8oz. cream cheese (let soften a little before making) 2 cups shredded cheddar cheese
1 cup wing sauce (I used Franks Buffalo) 16 oz. ranch dressing
3 boneless skinless chicken breasts [bake uncovered for 25 min @ 350 then shred when cool (I cut off the fat
before I baked them and I used a 9x13 pan sprayed with PAM)]
Mix all ingredients together and bake at 350˚ for 20-30 min uncovered, until hot (stir a few times).
Serve with tortilla chips.
Nut Horns—submitted by Beth Ross (Seville Library)
1 envelope yeast
3 Tbsp. lukewarm water
1 lb. margarine
½ pint sour cream
Granulated sugar
2 Tbsp. sugar
5 cups flour
3 egg yolks, beaten
Walnuts, finely ground
Dissolve the yeast and sugar in the lukewarm water and let stand. Combine as for pie crust (using pastry blender)
flour and margarine. Mix together the egg yolks and sour cream, and then add yeast mixture to this. Add the entire
wet mixture to the flour mixture, mixing only enough to combine. Chill overnight. Mix together equal amounts of
the finely ground walnuts and sugar in a bowl. Roll small amounts of the dough into balls, form into horn shapes, and
then roll in the nuts and sugar mixture to coat. Bake on cookie sheets in a 350˚ oven until lightly browned.
Olive Garden Minestrone Soup—submitted by Holly Camino (Buckeye Library)
2 Tbsp. olive oil
¼ cup chopped zucchini
¼ cup minced celery (about ½ stalk)
4 cups vegetable broth—do NOT use chicken broth
15 oz. can small white beans or great northern beans, drained
½ cup carrots, julienned or shredded
1 tsp. dried oregano
½ tsp. ground black pepper
¼ tsp. dried thyme
3 cups fresh baby spinach
½ cup minced white onions (about 1 small onion)
¼ cup frozen cut Italian green beans
2 tsp. minced garlic (about 2 cloves)
15 oz. can red kidney beans, drained
7 oz. diced tomatoes (half of a 14 oz. can)
2 Tbsp. minced fresh parsley
1 tsp. salt
½ tsp. dried basil
1 ½ cups hot water
⅓ cup small shell pasta
Heat olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for
5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrot,
hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves
and pasta and cook for an additional 20 minutes or until desired consistency.
Pumpkin Chocolate Chip Muffin—submitted by Katrina Sommers (Outreach)
1 ½ cups unbleached white flour
¾ cup light brown sugar
1 tsp. baking soda
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 cup pumpkin puree
1 large egg
½ cup mini semi-sweet chocolate chips
1 cup whole wheat flour
1 ½ tsp. baking powder
1 ½ tsp. ground cinnamon
½ tsp. ground allspice
¼ tsp. sea salt
1 cup milk
1 tsp. vanilla
½ cup chopped roasted walnuts
Preheat oven to 400˚. Sift dry ingredients together in large bowl. Add chocolate chips and walnuts and stir to
combine. Whisk wet ingredients in medium bowl or blend in food processor. Pour wet ingredients into dry mixture.
Stir just until mixed. Do not overstir. Spoon batter into greased or papered muffin tins. Fill each cup nearly to the top.
Bake for 15-20 minutes. Cool the muffins at least 10 minutes before removing from muffin tin.
Slow-Roasted Tomatoes—submitted by Lynn Wiandt (Seville Library)
From Fine Cooking Aug. 1, 2004
The only secret to roasting tomatoes is not to undercook them. The technique is simple: cut tomatoes in half,
spread them in one layer on a rimmed baking sheet, sprinkle with salt and herbs, and coat generously in olive oil.
Roast slowly (for about 3 hours) until the tomatoes are a deep, rich brown and very collapsed. You can certainly use
this method on less-than-ripe tomatoes—and they will taste better after roasting—but if you start with really meaty,
juicy-ripe tomatoes, the end result will be out of this world.
Twelve Ways to Use:
• Make a simple crostini by topping a small piece of grilled bread with a roasted tomato half and a little slivered basil.
Or make a bruschetta topping by chopping the tomatoes and folding in the basil.
• For antipasto, arrange a small stack of roasted tomatoes with a few good olives, a slice or two of prosciutto,
a piece of really good Parmigiano-Reggiano, some greens, and a piece of crusty bread.
• For an easy hors d’oeuvre, top a crock of warmed goat cheese with chopped roasted tomatoes, a few pine nuts,
and a drizzle of pesto. Serve with crackers.
• Make a sandwich of aged Cheddar, crisp bacon, roasted tomato halves, and herbed mayonnaise.
• As a warm side dish for grilled lamb, reheat roasted tomato halves with a little crumbled feta on top. Garnish with
fresh mint. Drizzle the lamb with the tomato oil.
• Make a summery spinach or arugula salad by adding fresh chopped roasted tomatoes, corn kernels, and grilled red
onions. Toss with Lemon-Sherry Vinaigrette. Add sliced grilled chicken or grilled shrimp to make it a main dish.
• Mix up a quick pasta sauce of roasted tomatoes chopped and mixed with their juices. Or make a richly flavored
puttanesca sauce by adding capers, olives, and anchovies to the roasted tomato base.
• Make a bed for grilled steak by overlapping roasted tomato halves. Top with arugula.
• Fill omelets, frittatas, and crepes with finely chopped roasted tomatoes and bold cheeses.
Winter
Betsy’s Special Dip—submitted by Betsy Gilder (Lodi Library)
This can be served anytime. My staff loves it all during the year, but we always have it for New Year’s Eve!
2-8 oz. pkg. softened cream cheese
1 can Hormel chili without beans
Small amount of butter or margarine (I use unsalted butter) 1 can green chopped chili peppers (drain)
1 can sliced black olives
1 8 oz. pkg. cojack cheese
1 8 oz. pkg. cheddar cheese
1 small finely chopped onion
1 10 oz. container sour cream
Preheat oven to 350˚. Spread or spray butter in pan. Spread softened cream cheese. Spread chili on top of this.
Sprinkle cojak cheese. Spread chilis, olives and onions. Sprinkle cheddar cheese. Bake 15-20 minutes. S
pread sour cream on top. It will melt. Serve with tortilla scoops or Frito scoops.
Blueberry Gingerbread—submitted by Theresa Laffey (Administration)
1 cup sugar
1 tsp. salt
2½ cups flour
2 eggs
1 cup hot tea
½ tsp. each cloves, cinnamon, and ginger
1 heaping tsp. baking soda
½ cup molasses
½ cup oil
1 cup blueberries
Preheat oven to 350˚. Mix dry ingredients. Add wet ingredients. Fold in berries. Put into a greased 9 x 13 pan
and bake until done.
Boursin—submitted by Mary Baker (Medina Library)
1 lb. cream cheese, softened
1-2 cloves garlic, crushed
1 Tbsp. chives, chopped
1 tsp. thyme, chopped
½ tsp. salt
1 Tbsp. oregano
½ lb. butter, softened
1 ½ Tbsp. marjoram, chopped
1 Tbsp. basil, chopped
1 Tbsp. flat-leaf parsley, chopped
¼ tsp. pepper
Beat cream cheese and butter together until well combined. Add garlic, herbs and salt and pepper until well
combined. Cover and chill slightly, then form into 2 logs. Wrap each log tightly in plastic wrap. Refrigerate or freeze.
Okay, this is wonderful. Use as an appetizer, but you also can cook with the leftovers, like for stroganoff or other
cream dishes. Can last in the freezer for 3 months.
Breakfast Casserole Crockpot – submitted by Katrina Sommers (Outreach)
12 eggs
1 (32 oz.) bags frozen hash brown potatoes (partially thawed)
1 lb. bacon, cut into small pieces (fried and drained) or sausage (browned and drained)
½ cup diced onions
½ cup diced green peppers
¾ lb. shredded cheddar cheese
1 cup milk
½ tsp. salt
Grease the inside of the crockpot with butter. Now layer your ingredients bottom to top using half of each
ingredient each time listed: potatoes, meat, onions and peppers, cheese, potatoes, meat, onions and peppers, cheese.
Now, beat the eggs, milk, and salt together. Pour this over the whole mixture. Cook on low for 7-8 hours.
(Better than) French Toast—submitted by Lynn Wiandt (Seville Library)
I love French Toast, but too many carbs in it for me, alas. So, I came up with this. It is very fast, makes up very quickly,
and isn’t messy. You can also mix the batter at home and put in a leak-proof container to take to work.
Pop it in the microwave there and make everyone jealous.
Spray a microwave safe bowl with cooking spray or coat with butter. The bowl must be big enough to really mix
the ingredients well, but not TOO big. I use the smallest of my mixing bowl set. Mix together until very smooth
the following:
2 oz. cream cheese, softened in microwave for 15-20 seconds until very silky soft
1 egg, beaten
2 tsp. sugar, or whatever sweetener you use—I use stevia or Splenda
pinch of salt, optional
cinnamon to suit your taste
½ tsp. vanilla
1 tsp. to 1 Tbsp. ground almonds, optional (This adds a little texture, which makes this very bread-like.
Experiment to suit your taste, starting with the smaller amount.)
Scrape down sides of the bowl with a spatula. Microwave one and a half to two minutes, depending on your
microwave. It should be firm when done. Top with a pat of butter (½ Tbsp.) and drizzle with syrup (2 Tbsp. and I,
of course, use sugar free “maple” syrup - alas) and enjoy.
*The real key to this is to make sure that the ingredients are mixed into a smooooooth batter. There should be no
lumps of cream cheese floating in scrambled egg! Make sure that the cream cheese is soft enough to mix easily with
the other ingredients.
Garlic Cheese Ball—submitted by Cynthia Leatherman (Seville Library)
2-8 oz. pkgs. cream cheese, softened
1 Tbsp. Dijon mustard
1oz. pkg. ranch dressing mix
½ cup butter
1 tsp. minced garlic
Beat together all ingredients in a medium bowl. Cover and refrigerate 6-8 hours or overnight.
Chicken Tortilla Soup—submitted by Holly Camino (Buckeye Library)
¼ cup butter or margarine
3 cups chicken broth
8 oz. Velveeta process cheese food, cubed
2 cups cooked, shredded chicken
1 tsp. chili powder
Flour tortillas, as needed, about 4-6
¼ cup all-purpose flour
1 cup milk
10 oz. Rotel tomatoes and chilies
1 tsp. cumin
Salt and pepper, to taste
Shredded Colby jack cheese or Mexican blend cheese, as needed
In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes. Slowly whisk in small
amounts of chicken broth at a time, then whisk in milk. Reduce heat to low and stir in Velveeta cubes; stir until
melted. Stir in Rotel, chicken and spices. Once soup is heated through, it is ready to serve. If you wish to make tortilla
strips, it can sit over low heat while they are made. Stir the soup occasionally. For tortilla strips, cut tortillas into strips
and deep-fry in 350˚ vegetable oil or peanut oil until golden, then drain on cooling racks. Spoon a ladleful of soup
into a bowl, add a handful of cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over
top. Repeat for remaining servings. Note: To save time, you can use crumbled tortilla chips instead of making tortilla
strips. You can also substitute 1 ½ cups of salsa for the Rotel. Spiciness can be easily adjusted by using a spicier Rotel
or salsa and/or adding cayenne pepper to the soup.
Christmas Mix—submitted by Betsy Gilder (Lodi Library)
8 oz. mini pretzel twist
5 cups Cheerios
5 cups Rice Chex
2 cups peanuts
1 lb. green and red M&M’s 3 Tbsp. oil
24 oz. chocolate chips
Mix the first 5 ingredients in a big bowl. Melt the oil and chocolate chips in the microwave. Pour melted chocolate
over mix and coat all pieces well. Spread on wax paper lined cookie sheet and press slightly. When chocolate
is hardened, break into pieces and store in airtight container.
Mashed Potato Casserole—submitted by Beth Ross (Seville Library)
3 ¾ cups instant mashed potato flakes
5 Tbsp. margarine
⅔ cup milk
8 oz. cream cheese
3 cups boiling water
1 ¼ tsp. salt
1 cup sour cream
4 oz. shredded cheddar cheese
Boil water, margarine, and salt. Remove from heat and add milk. Beat in potato flakes. Whip in sour cream and cream
cheese. Pour into a baking dish and top with cheddar cheese. Bake at 350˚ for 30 minutes.
Mildred’s Pound Cake—submitted by Regina Miller (Buckeye Library)
1 lb. butter, softened
8 oz. sour cream
3 cup sifted flour
1 tsp. lemon or lemon extract
8 eggs
3 cup sugar
1 tsp. vanilla
Do not preheat the oven! Cream the butter. Mix in eggs and cream with sugar and the butter. Add flavor, then half of
the flour. Mix in the sour cream, then rest of flour. Pour into a greased and floured Bundt pan. Bake in a cold oven
at 275° for 2-3 hours. Tastes best the longer it sits.
Old Fashioned Gingerbread Loaf—submitted by Katrina Sommers (Outreach)
¼ cup butter
1 egg
1 cup plain flour
2 tsp. ginger powder
1 tsp. baking soda
1 Tbsp. golden syrup (similar to a honey/syrup blend)
½ cup brown sugar
1 tsp. baking powder
1 tsp. mixed spice
¾ cup milk
Preheat oven to 350°. Line a loaf pan with baking paper. In a medium saucepan, gently melt the butter and golden
syrup together. In a mixer cream together egg and sugar - mix well. Add the melted syrup mixture. Sift and mix in
all other ingredients except the baking soda and milk. Mix the baking soda with the milk then gradually stir this into
the mix. The mixture will be quite runny. Pour into loaf tin and cook for about 35 minutes or until ready when tested
with skewer.
You can also bake this in small loaf pans for 25 minutes, muffin tins for 15 minutes, or on a muffin stone for
20 minutes.
Lemon Sauce for Gingerbread—submitted by Carole Kowell (Administration)
½ cup sugar
4 tsp. corn starch
¼ tsp. salt
Blend in 1 ¼ cups boiling water. Cook, stirring until smooth. Add: 2 Tbsp. soft butter, 1 tsp. freshly grated lemon rind,
and 2 Tbsp. fresh lemon juice. Can add wafer think slices of lemon, if desired.
Pan Seared Shrimp—submitted by Lynn Wiandt (Seville Library)
½ lb. jumbo or large raw peeled shrimp
¼ tsp. salt
⅛ tsp. sugar
2 Tbsp. canola oil
¼ tsp. ground black pepper
Heat one tablespoon oil in skillet until it is smoking. Meanwhile, in a large bowl, combine shrimp, salt, pepper and
sugar. Toss. Add half of the shrimp in a single layer and let cook undisturbed for approximately one minute until
spotty brown and turning pink on underside and edges. (Tongs are helpful.) Remove skillet from heat and quickly
turn shrimp over. Allow shrimp to sit in hot pan for 30 seconds then move to warm plate. Add remaining tablespoon
of oil and heat. Add second batch of shrimp and repeat as above. Remove from heat and flip – let sit for 30 seconds.
Then add first batch of shrimp back to skilled and toss to combine. If adding sauces (see below) do so now.
Cover skillet and let shrimp sit for 1 – 2 minutes to allow shrimp to finish cooking through. Shrimp should be pink,
very slightly curled and opaque.
Garlic Lemon Butter Sauce
1 Tbsp. unsalted butter, softened but not melted
1 Tbsp. lemon juice
⅛ tsp. salt
1 minced garlic clove
2 Tbsp. fresh parsley leaves, chopped
Lemon wedges, if desired
Whip butter in medium bowl with fork until light and fluffy. Add garlic, lemon juice, parsley and salt and whip into
butter to combine. Add to shrimp and stir to combine. Cover shrimp to finish cooking as above.
Hoisin Ginger Glaze
2 Tbsp. hoisin sauce (Ty Ling is my favorite)
1 ½ tsp. soy sauce
2 tsp. water
NOTE: Red pepper flakes can be added for heat, if you like.
1 Tbsp. rice vinegar
2 tsp. grated ginger
2 thin sliced scallions
Combine all ingredients in bowl and add to shrimp mixture. Stir to combine. Cover shrimp to finish cooking.
Quick Fruit Bowl—submitted by Tonya Smith (Collection Resources)
I serve this recipe to my family on Christmas morning along with a breakfast casserole and scones.
It can be made ahead of time so you can enjoy the busy morning with family!
14 oz. canned sliced peaches or apricots, drained, juice reserved
14 oz. canned pineapple chunks, drained, juice reserved
14 oz. canned pears, drained, juice reserved
12 oz. canned mandarin orange sections, drained, juice discarded
14 oz. canned grapefruit sections, drained, juice discarded
15 maraschino cherries, halved
Reserved juices plus water, if needed, to make 2 cups
2 Tbsp. Cornstarch
¼ cup granulated sugar
Place sliced peaches into bowl, cutting in half crosswise to make smaller pieces if desired. Add pineapple chunks. Slice
pears, cutting in half crosswise for smaller pieces if desired. Add orange sections. Add grapefruit, cutting in half for
smaller pieces. Add cherries. Toss. Stir reserved juices, cornstarch and sugar in a saucepan. Heat and stir until it boils
and thickens. Cool. Stir into fruit. Add more drained fruit, if desired.
Pepperoni Cheese Balls—submitted by Cynthia Leatherman (Seville Library)
8 oz. pepperoni sausage
8 oz. cream cheese
½ cup sour cream
2 Tbsp. butter
1 tsp. Worcestershire sauce
Place pepperoni slices in a food processor or blender and pulse until finely chopped. Set aside.
In a bowl, stir together cream cheese, Worcestershire sauce, butter, and sour cream. Mix well with mixer.
Add chopped pepperoni and mix well. Form into small balls, place on platter, and refrigerate.
Potato Soup with Rivels—submitted by Daphne Silchuk-Ashcraft (Medina Library)
*We eat it all the time… it is our family comfort food of choice, but it is best in the winter when you need comforted
and warmed up!!
3 medium potatoes, peeled and cubed 1 cup flour
½ tsp. onion salt 2 whole eggs
2 cups milk salt and pepper (or any other seasoning of choice!)
Cover the bite-sized potato cubes with cold, salted water. Bring to a boil over high heat and then turn down the heat
to a simmer and cook until done (about 15 minutes). Place flour into a large bowl. Beat the eggs and salt mixture
together. Start adding the egg mixture into the flour, continue to mix in flour until dough is not too sticky and is a bit
crumbly, then tear into small bite size rivels. Drop the rivels (dough mixture) into the boiling water with the cooked
potatoes. Simmer an additional 10 minutes or until the rivels are cooked. Add the milk to the soup and heat (do not
boil). Season to taste.
*Sometimes I get out my biggest pan and double the rivels in the recipe! (2 cups of flour and 4 eggs!) Then it should
really be called Rivel soup with potatoes… LOL
ANY Season
Balsamic Marinated Chicken—submitted by Sylvia Williams (Collection Resources)
½ cup balsamic vinegar
4 Tbsp. fresh lemon juice
4 Tbsp. olive oil
2 chicken breasts
4 Tbsp. Dijon mustard
2 garlic cloves, chopped
Salt and freshly ground black pepper
½ cup white wine
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the
vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning
the chicken pieces occasionally, for at least 2 hours and up to 1 day. Pour some of the marinade in a pan and heat.
Add chicken. Cook for10 minutes. Turn chicken over, add wine to pan, cover, and cook for about 10 more minutes
or until done.
Banana Bread—submitted by Jena Rowell (Highland Library)
1 cup sugar
1 cup (2 medium) bananas, mashed
1 tsp. vanilla
2 cups flour
1 tsp. soda
½ cup soft butter
¼ cup milk
2 eggs
½ cup chopped nuts
½ tsp. salt
Grease the bottom of a loaf pan. Blend first 6 ingredients. Stir in remaining ingredients until all is moistened.
Bake at 350˚ for 50-60 minutes. Remove from pan and cool.
Beef & Guinness Stew—submitted by Theresa Laffey (Administration)
2 lbs. lean stewing beef
2 Tbsp. flour
Pinch of cayenne
1 large clove garlic, crushed (optional)
1 ¼ cup Guinness
Sprig of thyme
3 Tbsp. oil
Salt & freshly ground pepper
2 large onions, coarsely chopped
2 Tbsp. tomato puree, dissolved in 4 T water
2 cups carrots, cut into chunks
Trim meat and cut into 2” cubes and toss in bowl with 1 Tbsp. oil. Season the flour with salt, freshly ground pepper
and a pinch or two of cayenne. Toss the meat in this mixture.
Heat the remaining oil in a wide frying pan over high heat. Brown the meat on all sides. Add the onions, crushed
garlic and tomato puree to the pan, cover and cook gently for 5 minutes. Transfer the contents of the pan to a
casserole and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized
meat juices on the pan. Pour onto the meat with the remaining Guinness; add the carrots and the thyme.
Stir, taste and add a little more salt if necessary. Cover with lid of the casserole and simmer very gently until the meat
is tender—about 2-3 hours. The stew may be cooked on top of the stove or in a love oven at 300˚. Taste and correct
the seasoning. Scatter with lots of chopped parsley and serve with champ, colcannon or plain boiled potatoes.
Best Coleslaw Sauce—submitted by Kathy Staufer (Lodi Library)
1 cup real mayo (cannot use salad dressing in this recipe—doesn’t taste the same)
⅓ cup vinegar
¼ cup sugar
¼ tsp. celery seed
¼ tsp. dry mustard
Mix all ingredients together and let sit for a few hours. Pour over your cabbage. This recipe works really well with a
bag of cabbage mix from the grocery store.
Best Reuben Dip Ever—submitted by Sue Skrobacs (Medina Library)
8 oz. cream cheese, softened and cut into pieces ½ cup sour cream
1 cup thoroughly drained sauerkraut
½ lb. cooked and sliced lean corned beef, chopped fine in food processor
2 tsp. finely chopped onion
1 Tbsp. ketchup
2 tsp. spicy brown mustard
1 cup grated Swiss cheese (about 3 oz.)
Heat oven to 375°. In large bowl, blend all ingredients together. Transfer to small casserole dish and bake, covered,
30 minutes or until mixture bubbles around the edges. Uncover and bake 5 more minutes until the top begins to turn
golden. (Will be very hot when it comes out of the oven!) Serve warm with rye crackers/bread, bagel chips, or hearty
crackers.
Black Bean Dip—submitted by Sue Giurbino (Buckeye Library)
16 oz. black beans, drained
4 oz. sliced black olives
4 Tbsp. fresh cilantro, chopped
2 Tbsp. lime juice (from ½ lime)
¼ tsp. salt
¼ tsp. red pepper flakes
½ sweet onion, finely chopped
4 oz. mild green chiles
2 cloves garlic, minced
2 Tbsp. olive oil
2 tsp. chili powder
1 tsp. cumin
Black pepper
8 oz. cream cheese, lite
Mix all ingredients except cream cheese. Let sit overnight. Spread cream cheese in a pie pan. Pour bean mixture over
right before serving. Serve with tortilla chips.
Apricot Jam Chicken—submitted by Maggie Hershberger (Lodi Library)
Heat your oven to 350˚. Place chicken in a baking pan, and top with a mixture of equal parts of apricot jam and
Russian dressing mixed with ½ packet of dry onion soup. Cover and bake for 30 minutes. Serve with rice.
Blackberry Cobbler—submitted by Tina Sabol (Community Relations)
2 ½ cups blackberries 1 cup sugar
1 cup flour
1 stick butter
½ tsp. salt
2 tsp. baking powder
1 cup milk
Combine the berries and sugar. Let sit until a syrup forms (about 20 minutes). Preheat oven to 375˚. Combine flour,
salt and baking powder. Mix in milk. Mix in butter. Spread batter in an 8” ungreased baking dish. Spread berries and
syrup on top. Bake for 45-50 minutes, or until the dough is slightly browned. Serve with vanilla ice cream on top.
Blue Cheese Salad Dressing—submitted by Theresa Laffey (Administration)
1 cup mayonnaise
¼ cup ketchup
1 Tbsp. mustard
2 Tbsp. vinegar
2 Tbsp. sugar
1 small onion, chopped
½ tsp. salt
¼ tsp. pepper
1 tsp. celery seeds
½ cup oil
Blend all ingredients in blender and add 1 cup blue cheese crumbles.
Brown Rice Chicken Salad—submitted by Beverly Masek (Human Resources)
Salad
2 – 12.5 oz. cans chicken breast or cooked chicken breast cut up
2 cups of brown rice, dry but cooked
1 can kidney beans and 1 can great northern beans (drained)
1 big red pepper, chopped small
1 medium green pepper, chopped
1 medium onion, chopped small (I used red onion)
Dressing
Jalapeno/Ranch dressing and dip (dry)
Mayo of choice
Or
I used prepared Jalapeno/Ranch dressing, a whole bottle for this amount
Mix together the salad ingredients. Mix together dressing ingredients. Mix dressing into salad. Serves 8-12.
Cacciatore Chicken with Spaghetti—submitted by Tonya Smith (Collection Resources)
1 package (7 oz.) spaghetti
1 Tbsp. olive oil
1 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces
1 cup sliced mushrooms
1 medium red bell pepper, chopped (1 cup)
2 Tbsp. finely chopped onion
2 cloves of garlic, finely chopped
½ cup dry white wine
1 tsp. red or white wine vinegar
1 jar (14 oz.) spaghetti sauce
Cook and drain spaghetti as directed on package. Heat oil in a 10-inch skillet over medium-high heat. Cook chicken
in oil, stirring occasionally, until browned. Stir mushrooms, bell pepper, onion and garlic into chicken. Cook 6 to 8
minutes, stirring occasionally, until bell pepper and onion are crisp tender and chicken is no longer pink in center.
Stir in wine and vinegar; reduce heat to medium-low. Cook 3 minutes. Stir in spaghetti sauce. Simmer uncovered 10
minutes. Serve sauce over spaghetti.
Chai Tea Mix—submitted by Liz Nelson (Medina Library)
1 cup nonfat dry milk powder
1 cup French vanilla flavored powdered non-dairy creamer
1 ½ cups unsweetened instant tea
2 tsp. ground cinnamon
1 tsp. ground cardamom
1 cup powdered non-dairy creamer
2 ½ cups white sugar
2 tsp. ground ginger
1 tsp. ground cloves
In a large bowl, combine the first five ingredients. Stir in the last four ingredients. In a blender or food processor,
blend one cup at a time until the mixture is the consistency of fine powder. To serve, stir 2 heaping tablespoons
Chai tea mixture into a mug of hot water. Makes a great gift!
Champ—submitted by Theresa Laffey (Administration)
6-8 unpeeled baking potatoes, e.g. Russet or Yukon Gold
1½ cups milk
Salt & freshly ground pepper
1 bunch scallions (use the bulb and green stem)
4-8 Tbsp. butter
Scrub the potatoes and boil them in their jackets. Finely chop the scallions. Cover the scallions with cold milk and
bring slowly to a boil. Simmer for about 3-4 minutes, then turn off the heat and leave to infuse. Peel and mash the
freshly boiled potatoes, and while hot, mix with the boiling milk and scallions. Beat in some of the butter. Season to
taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in
the center.
Cherry Delight—submitted by Bobbie Repp (Bookmobile)
1 pkg. graham crackers, crushed
½ cup butter
1 ½ cups powdered sugar
1 can cherry pie filling
¼ cup sugar
8 oz. cream cheese, softened
1 container Cool Whip
Mix together graham cracker crumbs, sugar, and butter, and bake in a pan at 350˚ for 10 minutes. Cool.
Beat cream cheese with powdered sugar until smooth. Add Cool Whip and beat until blended.
Spread over crust and then top with cherries. Chill. Any pie filling can be substituted.
Chicken Lettuce Wraps—submitted by Theresa Laffey (Administration)
Salad
1 ½ lbs. boneless, skinless chicken breast cut into ~ ¼” dice; 1 ½ Tbsp. oil
Oil
2 scallions; white and green parts minced and kept separated 1-2 medium stalks celery, chopped
⅔ cup chopped water chestnuts
¼ cup finely chopped roasted peanuts (optional)
1 large head lettuce; leaves separated
Dressing
3 Tbsp. soy sauce 1 Tbsp. grated ginger (Peel the rest, cut into thin coin shaped slices and freeze for later use)
1 tsp. sugar
1/8 tsp. crushed red pepper
1 clove crushed garlic
Mix together dressing and set aside. Heat oil in large skillet or wok; add chicken and cook until no longer pink.
Remove chicken; set aside.
Add a little more oil to pan and stir-fry scallion white parts, celery, water chestnuts ~2 minutes.
Return chicken to pan; whisk sauce before adding it to the skillet and stir fry 1-2 minutes until evenly coating chicken
and vegetables. Remove from heat and stir in green parts of the scallions and chopped peanuts. Serve on lettuce leaves
resembling a taco or burrito.
Chicken with Raspberry Sauce—submitted by Maggie Hershberger (Lodi Library)
2 chicken breasts
¼ cup seedless raspberry (red or black) jam
¼ cup drinking (red or white) wine—not cooking wine, so you can have glass with meal
¼ cup orange juice (optional)
Rice prepared according to directions
Cook chicken with no oil in very hot fry pan. Mix jam, wine, and orange juice, if you like the citrus flavor.
(I usually double the amount so I can serve over ice cream for dessert.) Remove chicken from pan, pour raspberry
liquid into hot pan and reduce to a thick sauce. Plate chicken and rice, pour sauce over all and enjoy!
Chicken Reuben Casserole—submitted by Theresa Laffey (Administration)
32 oz. sauerkraut, drained
(Optionally, sauté ½ chopped onion, add to sauerkraut with ½ tsp. caraway seeds)
4 skinless chicken breast, season to taste
4 slices Swiss cheese
¾ cup thousand island dressing
Preheat oven to 325˚. Place chicken breasts in buttered dish and cover with sauerkraut, layer cheese and cover evenly
with thousand island dressing. Cover and bake 60-80 minutes, depending on chicken thickness.
Chocolate Cherry Bars—submitted by Gail Furillo (Medina Library)
18.25 oz. pkg. pudding-included devil’s food cake mix
1 tsp. almond extract
1 cup sugar
5 Tbsp. margarine or butter
21 oz. can cherry pie filling
2 eggs, beaten
⅓ cup milk
1 cup semisweet chocolate chips
Heat oven to 350˚. Grease and flour 15” x 10” x 1” baking pan or 13” x 9” pan. In large bowl, combine cake mix,
pie filling, almond extract, and eggs; stir until well blended. Spread in greased and floured pan. Bake at 350˚ until
toothpick inserted in center comes out clean, approximately 20-30 minutes depending on pan. In small saucepan,
combine sugar, milk, and margarine; mix well. Bring to a boil. Boil one minute, stirring constantly. Remove from
heat and stir in chocolate chips until smooth. Pour and spread over warm bars. Cool completely. Cut into bars.
Christie’s Cheesecake—submitted by Regina Miller (Buckeye Library)
2 cups graham crackers, crushed ¼ cup butter, melted
3 bars of cream cheese
1 can condensed milk
1 tsp. vanilla
2 eggs
Extra: Heath bits, chocolate chips, mini M&Ms, etc. (I like the Heath bits the best.)
Mix the butter and graham crackers and press in bottom of spring form pan. Mix all filling ingredients together and
pour in the pan. Bake at 350° for about 55 minutes. Top should be slightly brown and bounce to the touch.
Lynn’s Old-World Raspberry Bars—submitted by Gail Furillo (Medina Library)
2 ¼ cups all-purpose flour
1 cup chopped pecans
1 egg
1 cup sugar
1 cup butter or margarine, softened
10 oz. jar raspberry (or favorite flavor) preserves
Heat oven to 350˚. In large mixer bowl combine all ingredients except raspberry preserves. Beat at low speed,
scraping bowl often, until well mixed (2-3 minutes). Reserve 1 ½ cups mixture; set aside. Press remaining mixture
into greased 8” square baking pan; spread preserves to within ½” from edge. Crumble reserved mixture over
preserves. Bake for 40-50 minutes or until lightly browned. Cool completely and cut into bars.
Crab Rangoon with Sweet and Sour Sauce—submitted by Marieta Schell (Brunswick Library)
8 oz. brick cream cheese 2 green onions, sliced finely
1 tsp. each salt and pepper
Oil, for deep frying
2 Tbsp. water, or more for a less sour sauce
2 Tbsp. ketchup
3 tsp. corn starch
Red pepper flakes, if desired, for a spicy sauce
½ lb. crab meat, drained and flaked, if using canned
1 Tbsp. red onion, chopped
1 pkg. wonton wrappers
1/3 cup white or rice vinegar
4 Tbsp. sugar, or more if you want a sweeter sauce
1 tsp. each salt and pepper
4 Tbsp. water
Combine the crab and the cream cheese. Mix in salt, pepper, and onions. Lay out wonton wrapper on a flat surface.
Add a heaping teaspoon of filling in the center. Fold over the edges of the wrapper to form a triangle shape. Seal edges
with water or egg white. Cover crab rangoon with a damp towel to prevent them from drying out while preparing the
rest. Heat the oil. When oil is ready, carefully slide in crab rangoon. Do not over crowd. Deep fry until golden brown,
about 3 minutes. Serve with sweet and sour sauce, which is made my mixing the vinegar, water, sugar, ketchup, salt,
and pepper. Bring sauce to a boil in a small pot. Mix water and corn starch. Gradually add to boiling vinegar mixture,
stirring until thickened.
Easy Blackberry Cobbler—submitted by Gail Furillo (Medina Library)
Preheat oven to 375˚. Place 4 cups fresh blackberries in a lightly greased 8” square baking dish; sprinkle with 1 Tbsp.
lemon juice. Stir together one large egg, one cup sugar, and 1 cup all-purpose flour in a medium bowl until mixture
resembles coarse meal. Sprinkle over fruit. Drizzle 6 Tbsp. melted butter over topping. Bake at 375˚ for 35 minutes
or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with
fresh mint sprig, if desired.
Grape Salad—submitted by Debbie Prante (Bookmobile)
8 oz. cream cheese
½ cup sugar
2 lbs. seedless red grapes
8 oz. sour cream
2 lbs. seedless green grapes
Brown sugar
Mix Cream Cheese, sour cream and sugar together until the sugar is blended. Add the grapes and fold in.
Sprinkle Brown sugar over the top of the Grape mixture. Refrigerate for a couple of hours. Awesome!
Jezebel—submitted by Liz Nelson (Medina Library)
18 oz. jar apple jelly
1 ½ Tbsp. coarsely ground black pepper
1.2 oz. dry mustard
18 oz. jar pineapple preserves
5 oz. jar horseradish
Combine all ingredients by hand. Use as a spread for ham, cream cheese, boiled shrimp, egg rolls, or crackers.
Marion’s Chocolate Sauce—submitted by Carole Kowell (Administration)
1 cup chocolate chips
1 stick butter
Melt slowly. Add 2 cups sifted powdered sugar and 1 ⅓ cup evaporated milk. Cook 8 minutes on medium heat. Cool.
Add 1 tsp. vanilla.
Meatballs Stroganoff—submitted by Sandy Argenio (Substitute)
¼ cup milk
¼ tsp. garlic powder
¼ tsp. salt
1 lb. ground beef
½ cup chopped onion
1 can (10 ½ oz.) Campbell’s Beef Broth (soup)
½ cup sour cream
1 egg beaten
¼ tsp. pepper
2 slices white bread
2 Tbsp. butter
2 Tbsp. flour
1 or 2 cans cut green beans drained
1 package Halushka noodles.
Mix together the beaten egg, milk, garlic powder, pepper and salt. Crumble the 2 slices of bread into this mixture.
Mix into meat and shape into meatballs. Saute meatballs in butter; remove from pan when browned. Saute onion in
pan for a few minutes. Stir in flour and remove from heat. Stir in beef broth gradually until smooth and return to
heat. Bring to boil, stirring. Add meatballs, reduce heat. Cover and simmer for 30 minutes. Stir in sour cream and
green beans. Heat, and serve over noodles.
New Ranch Dip—submitted by Joshua Paul (Lodi Library)
½ cup sour cream
½ cup ranch dressing
¼ cup Real Mayo mayonnaise or Miracle Whip dressing
¼ cup grated Parmesan cheese
¼ cup bacon pieces or bits
1 green onion, sliced
Mix all ingredients well until blended. Refrigerate several hours or until chilled. Serve with assorted cut-up
vegetables, breadsticks or Nabisco crackers.
Not Yo’ Mama’s Banana Pudding (a Paula Deen recipe)—submitted by Regina Miller (Buckeye Library)
2 bags Pepperidge Farm chessmen cookies (or 1 bag and a box of vanilla wafers)
6 to 8 bananas, sliced
2 cups milk
5 oz. box instant French vanilla pudding (I use 2 4oz boxes)
8 oz. cream cheese, softened
14 oz. can sweetened condensed milk
12 oz. container frozen whipped topping, thawed
In one bowl, mix milk and pudding and set aside in the fridge. Using another bowl, combine cream cheese and
condensed milk until smooth. Fold the whipped topping in the cream cheese mixture, and then add in the pudding.
Stir well until blended. Line the bottom of a 13 x 9 x 2 inch baking dish with either a bag of chessmen cookies or
vanilla wafers. Layer the sliced bananas over the cookies. Pour the pudding mixture over the cookies and bananas and
place a layer of chessmen cookies on top. Refrigerate until ready to serve. This tastes better if it sets a day or two to
soften the cookies.
Oreo Truffles—submitted by Daphne Silchuk-Ashcraft (Medina Library)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. OREO Cookies, finely crushed (about 4-1/4 cups) (We like to use the Double-Stuff Oreos!)
1 pkg. (14 oz.) milk chocolate wafers, melted
1 tsp. vanilla
Mix cream cheese, vanilla and cookie crumbs until well blended. (Keep out ¼ cup of crushed Oreos to sprinkle on
top!) Roll mixture into 1-inch balls. Cover and place in freezer for 1 hour.
Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with cookie crumbs, colored sprinkles
or drizzle with white chocolate. *Store in tightly covered container in refrigerator.
*Try Mint Oreos dipped in white chocolate!!
Pecan Pie Squares—submitted by Gail Furillo (Medina Library)
3 cups all-purpose flour
⅓ cup sugar
4 eggs, slightly beaten
1 ½ cups corn syrup
1 ½ tsp. vanilla
¾ cup butter or margarine, softened
½ tsp. salt
1 ½ cups sugar
3 Tbsp. butter or margarine, melted
2 ½ cups chopped pecans
Heat oven to 350˚. Grease jelly roll pan. Beat flour, butter, sugar, and salt in large bowl with electric mixer on low
speed until crumbly (mixture will be dry). Press firmly into pan. Bake about 20 minutes or until light golden brown.
Mix eggs, sugar, corn syrup, butter, and vanilla in large bowl until well blended. Stir in pecans. Pour filling over baked
layer; spread evenly. Bake about 25 minutes or until filling is set. Cool completely. Cut into 10 rows by 6 rows.
Plain Cake Recipe (aka Amish Cake)—submitted by Susan Ungham (Brunswick Library)
1 pkg. angel food cake mix (Duncan Hines or Betty Crocker mixes are good)
1 large can crushed pineapple in pineapple juice
1 container fat-free Cool Whip, defrosted
6-8 strawberries, halved (blueberries or raspberries are also good)
Preheat oven to 350˚ (or 325˚ for a glass pan). Grease a 13” by 9” pan. Combine angel food cake mix and crushed
pineapple, including its juice, until the ingredients are completely moistened. Pour batter into pan. Bake for
45 minutes, or until a fork inserted in the cake comes out clean. Cool the cake thoroughly. Use defrosted Cool Whip
as icing (Alert: Cool Whip can take 5 hours to defrost in a refrigerator!) Top with fruit just before serving.
This is a fat-free dessert, which is very popular with kids in my family!
Potato Bake—submitted by Theresa Laffey (Administration)
1 bag hash brown potatoes, defrosted
1 cup milk
8 oz. cheddar cheese, shredded
½ cup butter, melted
1 can cream mushroom or chicken soup
¼ cup butter
½ to 1 cup cornflakes, crushed lightly
Preheat oven to 350˚. Mix together potatoes, soup, milk, and ¼ cup butter. Combine cheese and corn flakes.
Put potato mixture into a greased 8 x 12 baking pan; cover with cornflakes/cheese mix; drizzle melted butter over top.
Cover with foil and bake 30-40 minutes. Uncover and bake 5-10 minutes for browning.
Sauerkraut Casserole—submitted by Theresa Laffey (Administration)
1 medium onion, chopped
1 can mushrooms ½ cup butter
1 bag sauerkraut
1 cup shells, cooked and drained
Saute onions and mushrooms until tender. Mix together all ingredients and place in casserole dish.
Cover and bake at 350˚ for 1 ½ hours.
Sauerkraut Salad—submitted by Theresa Laffey (Administration)
1 large can sauerkraut, drained
½ cup red pepper, chopped
1 small onion, chopped
¼ to ½ cup sugar, as you prefer
½ cup green pepper, chopped
1 cup celery, chopped
⅓ cup vinegar
Dash of caraway seeds, optional
Combine sugar and vinegar in saucepan; heat until sugar melts. Cool. Combine all ingredients, marinate,
and refrigerate for 4-5 hours.
Pulled Pork—submitted by Kym Lucas (Outreach Services)
1 or more pork butts
Powdered meat rub (I prefer K&K Portage Meat’s proprietary brand. They’re located in Westpark at Edgecliff Plaza.
One of their containers will cover about four butts.)
Several bottles of barbecue sauce (I like Sweet Baby Ray’s, but I sometimes mix it with cheaper brands like Aldi’s)
Rub meat generously with meat rub. It’s a messy job but someone has to do it! Then cook meat. You can put it in the
crock pot on low for about 8 hours or in the oven at 275 for 6-7 hours. Crock pot is easiest for me because I don’t
mind leaving it on all day even if I’m not there. I’m not so sanguine about leaving on the oven. Either way, fill the pan
with water about ⅔ full and make sure it’s covered tightly with a lid or foil. When the pork is done, the meat will fall
off the bone. Pull that bone out of there and use two forks to separate the meat into strands. This is also where you
pick out any excess fat. Again, a messy job. Once the meat looks good, dump the sauce on and mix it through until it’s
as saucy as you like. (And I do like a saucy pork butt. <grin>) Serve with buns, chips, cole slaw – whatever else takes
your fancy. This is a great dish for parties because you can make it ahead and easily keep it warm in a crock pot.
(Not so good for vegetarians, though.) Once the sauce is added, the meat will burn easily, so unless you like crispy
pork butt, be sure to keep setting only to warm. As for how much it makes, some say you need ⅓ pound per person.
Others say ¼ pound. So you can judge by that. If you end up with extra, you can always freeze it for another day.
Snickerdoodles—submitted by Joshua Paul (Lodi Library)
1 cup shortening
2 ¾ cup sifted flour
2 tsp. baking powder
1 ½ cups sugar
2 eggs
½ tsp. salt
Mix shortening, sugar, and eggs. Sift flour, baking powder, and salt together. Add to creamed mixture and mix
thoroughly. Chill dough at least 1 hour. Set oven at 400˚. Roll into balls and into mixture of 2 Tbsp. sugar and 2 tsp.
cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake until lightly browned, but still soft.
Taco Soup—submitted by Debbie Prante (Bookmobile)
1 lb. ground turkey (or lean ground beef)
1 pkg. Hidden Valley ranch dressing mix *
1 can Pinto Beans
1 can whole kernel corn
1 can stewed tomatoes (any flavor)
1 large onion, chopped
1 pkg. Taco Seasoning mix *
1 can Chile Hot Beans
1 can stewed tomatoes (Mexican flavor)
Brown meat and onions, drain. Mix Hidden Valley Ranch dressing mix and taco seasoning mix into meat.
Then, without draining, add all of the other ingredients. Simmer 1 hour.
*If you can find the reduced sodium taco seasoning and the reduced sodium Hidden Valley it is very helpful because
of the high sodium count in both the seasonings and the chili hot beans.
**I like Black Beans so I add a can of rinsed, low sodium black beans.
Tarragon Salad Dressing—submitted by Theresa Laffey (Administration)
1 tsp. salt & pepper
¼ cup sugar
½ cup olive or salad oil
Blend all ingredients together.
½ tsp. tabasco
¼ cup tarragon vinegar
Tracy’s Frosted Banana Bars—submitted by Gail Furillo (Medina Library)
½ cup butter or margarine, softened
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
2 medium ripe bananas, mashed (about 1 cup)
½ cup butter or margarine, softened
3 ¾ to 4 cups confectioners’ sugar
1 ½ cups sugar
1 cup sour cream
2 cups all-purpose flour
¼ tsp. salt
8 oz. cream cheese, softened
2 tsp. vanilla extract
In a mixing bowl, cream butter and sugar. Add eggs, sour cream, and vanilla. Combine flour, baking soda, and salt;
gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15” x 10” x 1” baking pan. Bake at 350˚
for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a mixing bowl,
beat cream cheese, butter, and vanilla. Gradually beat in enough confectioners’ sugar to achieve desired consistency.
Frost bars. Store in the refrigerator.
Veggie Pizza—submitted by Sue Skrobacs (Medina Library)
2 cans (8 oz. each) refrigerated crescent dinner rolls (reduced fat)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (can use “lite”)
1 cup light sour cream
1 envelope Hidden Valley Ranch dressing
1 cup broccoli florets and/or cauliflower
1 cup each, chopped green and red pepper
1 cup baby carrots sliced thin
1 cup mushrooms, sliced thin
Can use just about any vegetable to your liking! (I like a little minced onion tossed into the other veggies.)
Preheat oven to 375°. Separate dough into 4 rectangles. Press onto bottom and up side of a lightly sprayed
15x10x1-inch baking pan to form crust. Poke dough with a fork several times.
Bake 11 to 13 minutes or until golden brown; COOL. Mix softened cream cheese, Ranch mix, and sour cream
until well blended. Spread over crust. Toss all veggies together and sprinkle over top of cream cheese mixture.
Refrigerate. Cut into squares.
Yellow Rum Cake with a Sweet Rum Glaze—submitted by Sue Skrobacs (Medina Library)
1 yellow cake mix
½ cup vegetable oil
½ cup dark rum (I use Bacardi’s or Captain Morgan’s.)
1 vanilla instant pudding mix
1 cup cold water
4 eggs
Mix all the ingredients together with an electric mixer until well blended. Flour a bundt or tube cake pan.
Pour in batter. Bake at 325˚ for about 50 minutes. Cool and invert. For glaze, melt one stick of butter in a saucepan.
Stir in ¼ cup cold water, 1 cup granulated sugar, and ½ cup rum. Boil for 5 minutes, stirring constantly.
Mix well and drizzle glaze over cake. I use a turkey baster.