Coot Lake Cook Book



Coot Lake Cook Book
I'm Julia Harper/Elizabeth Hoyt. Welcome to Coot Lake, a fictional small town in western
Minnesota inhabited by a sassy brunette, a sexy cop, and a plethora of quirky characters who love
their hotdish. You can read all about them in my contemporary romance, Once and Always, but in
the meantime, please enjoy these recipes submitted by readers on my Facebook Page.
Let the eating begin!
Elizabeth Hoyt
Small town cop Sam West certainly doesn't mind a
routine traffic stop: speeding ticket, stern warning, and
sayonara. With a whopper of a blizzard closing in, that's
all he has time for. But the lawbreaker he pulls over is
anything but typical. From her mile-long legs to her razorsharp wit, Maisa Bradley is like nothing Coot Lake,
Minnesota, has ever seen . . . and she's about to take Sam
on the ride of his life.
Barnes & Noble
Chapters (Canada)
The Book Depository
Whoever said blood is thicker than water probably wasn't
related to a former Russian mobster. But an innocent mixup and rumors of stolen diamonds soon have the Russian
mob taking an unusual interest in the sleepy little town—
and Maisa facing heated scrutiny from a certain tall, dark,
and handsome deputy. Sam's dazzling blue eyes beg her
to reveal all her secrets, but how much should she tell?
Getting snowed in with the sexiest lawman in the frozen
north may not be the worst way to decide.
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Side Dishes
Hotdish (Casserole for Non-Minnesotans)
Jello Salads
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Bananas over French Toast
Submitted by: Sara McLaughlin from RI
1 ripe banana sliced
1/4 cup brown sugar
1/4 cup butter
5 slices white bread
4 eggs
1/4 cup Amaretto Coffee Creamer
1 tablespoon vanilla extract
Combine eggs, creamer, vanilla extract in a bowl until blended.
Soak bread in egg mixture.
Add butter to pan, then slowly add brown sugar to caramelize.
Add sliced bananas.
Caramelize to preference
Scoop bananas out with a slotted spoon and set aside.
Fry up French Toast in left over syrup.
Plate, top and enjoy!
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Corn Dip
Submitted by: Seanna from Nebraska
22 ounces, weight Canned Corn drained
2 cups Shredded Cheddar Cheese
1 cup Sour Cream
1 cup Mayonnaise
1 can rotel, drained
½ teaspoons Salt
½ teaspoons Cumin
¼ teaspoons Pepper
⅛ teaspoons Garlic Powder
dash of cayenne pepper
Mix everything together and chill. Serve with Fritos, tortilla chips or Wheat Thins.
I like to put sriracha in my dip at home. It seems to taste better if you make it the night
Crab salad
Submitted by: Vicki Lynn from MN
Crystal bowl
Next: Drive to Cashwise. Head to the Deli.
Next: Give them your crystal bowl, ask them to fill it up.
Then ask them to put Saran Wrap to cover the salad.
Ask them to next put a rubber and on it to hold the Saran Wrap in place.
Next: Get back in your car with your special salad and head to the party.
Everyone loves this salad, it is great. When asked for the recipe, I just say that it is my own
personal recipe. Sorry but I don't share!!
Everyone can't cook, but you can still have an outstanding recipe!
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Heart Attack on a Stick
Submitted by: Dana from TX
1 package of Little Smokies
1 package of thick cut bacon
1/2 to 1 cup brown sugar
Preheat oven to 375 degrees. Cut bacon slices into thirds and wrap a piece around one
smokie link; affix with a toothpick. Do this until all the bacon or smokies are wrapped. Put
bacon wrapped smokies into a pan that has been greased or lined with foil. Sprinkle brown
sugar over the top until each piece has a nice covering. Place in oven and cook until starting
to brown on the side facing down. Flip them over so both sides will get crispy. If it doesn't
seem sticky (like syrup) when you are flipping them over, feel free to add some more
brown sugar. Cook until the bacon is cooked but not burnt. Serve warm.
Bacon Jalapeño Deviled Eggs
Submitted by: Taryn Lee
12 eggs, boiled and peeled
1 cup mayo
3/4 tsp. Dijon mustard
3 spring onions, finely chopped
2 jalapeños seeded and finely chopped
1/4 cup bacon, crumbled
1/8 tsp. paprika
Salt and pepper to taste
Put aside a little of the jalapeños and bacon to use as
garnish for eggs.
Slice eggs lengthwise. Remove the yolks and put into mixing bowl. Mash the yolks.
Add mayo, mustard, paprika, salt, and pepper. Blend together.
Add onions, bacon, and jalapeños, mix together.
Put mixture in a ziploc bag and cut a small hole in the corner of the bag. Fill each egg with
mixture. Sprinkle with bacon and jalapeños that you set aside.
Chill until ready to serve.
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Patti’s Dip
Submitted by: Patti Wissore
1 small can chopped black olives
1 small can chopped green chilies
1 small onion chopped
1 small tomato chopped
3 TBS oil
1 1/2 TBS vinegar
1 tsp salt
Combine all and chill for at least 2 hours. Served best with tortilla or corn chips.
Delicious Taco Dip
Submitted by: Mimmi Melissa Bradley
2 pks cream cheese softened
1 16 oz container of sour cream (you can use low fat!)
1 pkg taco seasoning mix ( I use low sodium )
1 pkg taco ready shredded cheese ( you can substitute low fat here )
1 large jar your favorite salsa
Mix together cream cheese & sour cream & taco seasoning mix in large bowl until well
blended. Smooth into a 13 x 9 in' pan. Pour and spread salsa over top of this. Sprinkle
whole bag of cheese over the top! Refrigerate for a few hours, then serve with your favorite
corn chips! I love Tostitos!
I've made this for years and have no idea what the original recipe was...this is my modified
fav.version. People that have had it beg me to bring it to every get together, and people
who haven't LOVE it when they get a taste!
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Scrumptious Bacon-Cheese Dip
Submitted by: Margie T from Ohio
1 lb. bacon, crisply cooked and crumbled
2 8-oz. pkgs. shredded Cheddar cheese
1 onion, chopped
2 c. mayonnaise-style salad dressing
1/2 c. chopped pecans
assorted snack crackers
Mix together all ingredients except crackers; chill. Serve with crackers. Makes 7 cups
Touchdown Taco Dip
Submitted by: Heather Q
This is a recipe I got from the Pampered Chef.
1 can (16 oz) refried beans
8 oz cream cheese, softened
1 cup sour cream
2 tbsp taco seasoning mix
2 garlic cloves, pressed
1/2 cup shredded cheddar cheese
1 medium plum tomato
3 green onions with tops
2 tbsp snipped fresh cilantro leaves
1/2 cup sliced pitted ripe olives
Additional sour cream and tortilla chips (optional)
Preheat oven to 350°F. Spread beans over bottom of a glass or stone deep dish pie pan.
Combine cream cheese, sour cream, taco seasoning and garlic. Mix well.
Spread cream cheese mixture over beans.
Bake 15–18 minutes or until hot. Remove from oven and top with cheddar cheese. Return
to oven and bake an additional 2–3 minutes or until cheddar cheese is melted.
Finley dice tomato, onions and cilantro, Sprinkle olives, tomato, onions and cilantro over
dip. Garnish with additional sour cream and serve with tortilla chips, if desired.
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Hot Mushroom Dip
Submitted by: Elizabeth L. from Warrenton, VA
4 slices bacon
1/2 pound fresh mushrooms, sliced
1 medium onion, finely chopped
2 teaspoons Worcestershire sauce
8 Oz Package cream cheese (can be reduced fat)
1/2 cup sour cream (can be reduced fat)
1/4 teaspoon salt
1/8 teaspoon ground pepper
2 teaspoons soy sauce
1 clove garlic, minced
2 tablespoons flour
1. Fry bacon until crisp. Drain all but 2 tbs. Crumble bacon & set aside. Add mushrooms,
onions, garlic and cook until most of mushroom liquid is gone (~ 6 to 8 minutes).
2. Mix in flour, salt & pepper. Add cream cheese, Worcestershire sauce, and soy sauce.
3. Reduce heat to low & stir until cheese is melted. Remove from heat. Stir in sour cream
and bacon.
4. Serve warm with assorted crackers and bread sticks.
Shrimp Dip
Submitted by: Jeannine Meador
1 8oz cream cheese
3 T chilli sauce
1/4 tsp Worcestershire sauce
2 tsp onion, minced fine
1 tsp lemon juice
1 T mayo (Dukes is best)
Small cooked shrimp, as many as you like
Mix first six ingredients until creamy and add in the shrimp.
This recipe is easily doubled or tripled.
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Creamy Garlic Dip
Submitted by: Aunt Ro's
2 cups Plain Yogurt
1 cup Mayonnaise
3 TBSP. Weber Roasted Garlic & Herb Seasonings
1/4 tsp Salt
Mix all ingredients together. Let rest overnight...
Works with chips, veggies, chix fingers, meatballs, and lil' smokies!
Rotel dip
Submitted by: Gayle from MN
1 can Rotel diced tomatoes with chilies
1 pound Velveeta cheese melted
1 can refried beans,
Chicken or ham - as much as you want
Melt the cheese and tomatoes; add the rest.
Enjoy with a Bag of Tostitos round chips
Shrimp Dip
Submitted by: Cindy Z. from Ft. Lauderdale, FL
8 ounce package of Cream Cheese (Softened)
Dash of milk
Garlic Powder to taste
Onion Powder to taste
Dash of Salt
Worcestershire Sauce to taste
1 Can of Tiny Deveined Shrimp (Drained, but you can add a little of the juice to your bowl)
Place all the above ingredients into a medium sized bowl and mix together with a hand held
electric mixer. Mix until all ingredients are combined and it looks creamy and tastes as you
like it. Enjoy! :-)
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Skim's Salsa
Submitted by: Dawn from Indiana
4-5 Roma tomatoes, chopped
1 large sweet onion, chopped
2 avocados, chopped
1 can mexicorn, drained
1 can black beans, drained and rinsed
1/4 cup olive oil
1/4 cup vinegar
1 packet of taco seasoning
Cilanto, optional
Place first five ingredients in large bowl.
In small bowl, combine olive oil, vinegar and taco seasoning. Stir until blended. Pour over
tomato mixture. Stir well. Garnish with cilantro, if desired.
Place salsa in refrigerator for several hours, to marinate.
Enjoy with chips, on eggs or on tacos!
Fast & Fab Winding Hollow Chicken Dip
Submitted by: Mary Bee
2 - 8 oz. packages of Philadelphia cream cheese
1 - 10.5 to 12.5 oz. (depends on brand) can of
white meat chunk chicken
Garlic salt to taste
Mix all three with the mixer, and put it in a
bowl. Delicious, and takes about three minutes
to make! Everyone loves it, and will ask for the
recipe. They are so surprised when you tell
them how easy it is.
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Hoagie Dip
Submitted by: Maripat M
1/2 head iceberg lettuce, finely shredded
1 large tomato, seeded & finely diced
1/2 medium sweet onion, finely diced
12 large Spanish olives, finely diced
1 large deli pickle, finely diced
1/4 pound deli ham, medium sliced, finely chopped
1/4 pound deli turkey, medium sliced, finely chopped
1/4 pound capicola, medium sliced, finely chopped
1/4 pound Genoa salami,medium sliced, finely chopped
1/4 pound American cheese, medium sliced, finely chopped
1/4 pound provolone cheese, medium sliced, finely chopped
3 tbsp Boars Head deli dressing
french bread, sliced
Combine the vegetable, meats, and cheeses. Toss with the deli dressing. Refrigerate for 1 to
2 hours before serving with french bread.
If you can't find Boars Head dressing, you can make your own. Mix 4 parts olive oil with 1
part red wine vinegar. Add oregano, salt, and black pepper to taste.
This is also great with Triscuit crackers.
Ranch Bacon & Cheddar Dip
Submitted by: Maripat M
16 ounces sour cream
1 ounce packet ranch dressing/dip mix
1 cup cheddar cheese
1/4 cup bacon, cooked & crumbled (or real bacon bits)
Combine the sour cream and ranch mix. Fold in the cheese and bacon. Cover and chill for at
least 1 hour before serving.
Serve with vegetables or chips.
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Hot Corn Dip
Submitted by: Maripat M
2 tbsp butter
3-1/2 cups frozen corn
1/2 tsp salt
1/4 tsp ground black pepper
1 medium sweet onion, chopped
1/2 medium red bell peppers, chopped
1 jalapeño pepper, seeded, deveined, & finely chopped
2 cloves garlic, minced
3/4 cup mayonnaise
4 ounces Monterey jack cheese
4 ounces sharp cheddar cheese
cayenne pepper, to taste
Tortilla chips
Preheat oven to 350 degrees.
Melt 1 tbsp butter in large skillet over medium-high heat. Add the corn, salt, and pepper.
Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
Transfer to a bowl.
Melt the remaining butter and add the onions and bell pepper. Cook stirring often until the
onions are wilted, about 2 minutes. Add the jalapeno and garlic and cook for 2 minutes or
until vegetables are softened. Transfer to the bowl with the corn.
Add the mayonnaise, half of the Monterey Jack cheese, half of the cheddar cheese, and the
cayenne pepper and mix well.
Pour the mixture into an 8 inch square baking dish and sprinkle with the remaining cheese.
Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.
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Creamy Spinach Dip
Submitted by: Barbara from MN
8 oz. dairy sour cream
1 cup of mayonnaise (DO NOT USE Salad Dressing)
1/2 teaspoon celery salt
1/2 teaspoon dill weed
1/4 teaspoon onion salt
1/4 cup chopped green onions
3 cups frozen leaf spinach that has been thawed and well drained
3 tablespoons chopped RED bell pepper (optional)
In medium bowl combine sour cream, mayonnaise and spices. Stir in onions, spinach and
red peppers. Cover; refrigerate to blend flavors. Serve with crisp vegetable, assorted
crackers or *fresh baked bread.
* Note: This dip is very decorative when you hollow out the center of a King Hawaiian
Sweet Round Bread and put the dip in the center. Place the bread from the center around
the loaf as part of the platter.
Salmon Dip
Submitted by: JCGilless
1 small can boneless skinless salmon
1 small container of whipped cream cheese
Touch of Worcheshire sauce
Squeeze of lemon juice
Mix all together and chill before serving. Sorry no exact measurements as this is a recipe
that is put together to taste. Can add onion flakes or other spices to taste as well. Serve
with crackers or chips.
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Deviled Egg Spread
Submitted by: Marsha from AR
1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting
Perfect Hard Boiled Eggs
In a large saucepan, cover the eggs with cold water; make sure the water is a good inch
above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it
from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under
cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the
Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer
them to a large bowl. Add the remaining white and all of the yolks to a food processor along
with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and
blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and
refrigerated overnight
Parmesan Spread
Submitted by: Kate S
6 oz quality grated parmesan cheese
1 pt of quality mayo
1 small onion grated fine
Mix together and store in a covered container. For use in appetizers, spread on thinly
sliced bread and top with tiny shrimp, sliced olives, chopped egg, etc. Place on a cookie
sheet and heat under broiler until the spread starts to bubble. Serve hot.
And you can also just spread it on little party rye rounds and heat as previously instructed.
We also use it as just a regular mayo mix on sandwiches.
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Dill Dip
Submitted by: Spot The Borg Cat
Equal parts Best Foods Mayonaise and Sour Cream
(note, do not use fat-free Sour Cream -it just doesn't work as well)
2 Tablespoons of Dill weed
2 Tablespoons of Parsley
2 Tablespoons Beau Monde ( a french meat tenderizer spice)
Optional: finely diced onion
Stir well, and let sit in the fridge for an hour before serving. This is great with veggies,
chips, pretzels.. You name it! (a family favorite since the 70's! )
Simple Banana Bread
Submitted by: Thuy Phan
3-4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 tsp vanilla extract
1 tsp baking soda
1 tsp cinnamon
Pinch of salt
1 1/2 cups all purpose flour
Preheat oven to 350 degrees F
Mix butter into mashed bananas.
Mix in sugar, egg, vanilla.
Sprinkle baking soda, salt, and cinnamon.
Add flour last and mix.
Spray cooking oil into a loaf pan, pour batter, and bake for 45 minutes to an hour or until
toothpick comes out clean. If you wish to make mini loaves, bake for about 25 minutes and
test with toothpick. Easy and simple recipe. No special tools required.
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Mom's Zuchinni Bread
Submitted by: Nova from KY
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the
sifted creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour
batter into prepared pans.
4.Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in
pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Banana Bread
Submitted by: Patti Wissore
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs
1 cup chocolate chips
1 cup chopped pecans
3 RIPE bananas, mashed
1 tsp vanilla
1-3.4 oz pkg vanilla pudding mix
Mix all and pour into greased 9x13 pan. Bake at 350 degrees for 45 minutes.
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Mr. Hoyt’s Fabulous Vegetarian Chili
Submitted by: Mr. Hoyt
3 cans black beans
3 cans chopped tomatoes
lots and lots of garlic (diced cloves or garlic powder)
1 large chopped onion
½ jar salsa (mild, hot, lime, or sweet for different chili results.)
oregano (teaspoon)
salt & pepper
chili powder (amount to taste; or use cumin and coriander)
Simmer everything for 3-4 hours. Serve over cooked pasta with sour cream (or yogurt),
chopped green onions, and grated cheese.
Variation: add ground beef for a fabulous meat and tomato chili with black beans
Cabbage Patch Stew
Submitted by: Melinda P.
1 1/2 lbs lean ground beef
4 stalks celery
1 medium onion
7 cups chopped cabbage
2 cans (16 oz each) kidney beans
1 can (28 oz) diced tomatoes, with juice
3 cups beef broth
1 can (15 oz) tomato sauce
2 medium carrots
1/2 teaspoon sugar
Pepper to taste
Chop carrots, onions, celery and cabbage into bite sized pieces. In a large saucepan, cook
ground beef, celery and onion until meat is no longer pink. Drain off excess liquid. Add
remaining ingredients and bring to a boil. Reduce heat; cover and simmer for an hour, until
veggies are tender. For added bulk and variety, try increasing the broth and adding
potatoes or barley.
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Crockpot Chicken & Noodles
Submitted by: AZJoan
4 boneless skinless chicken breasts (I used frozen)
2 Cans Cream of Chicken Soup
2 Cans Chicken Broth (I used the 32 oz box of broth which is a bit more than 2 cans)
1 Stick butter (not margarine)
2 Bags of Frozen egg noodles 16 oz (they are kind of a small bag, so if you find a big bag,
one bag is enough)
Stir the broth and the soup together in the crockpot, make sure they are well blended, add
the stick of butter and the chicken breasts. Cook on low for 6-7 hours.
Add the frozen noodles and stir in. Cook for an additional 1-2 hours. (I did one hour and it
was all done, but some crock pots have lower heat than mine does.)
Vegetarian Chili
Submitted by: Lona
1 tbs olive oil
1 onion diced
2 cloves garlic minced
1/2 tsp oregano
2 tsp chili powder
1 tsp cumin
1 cup tomato sauce
4 cups water
1 can black beans
1 can pinto beans
1 can kidney beans
1 pkg frozen corn, defrosted and drained
Saute onions in soup pot. Add garlic and spices. After 3 minutes add remaining ingredients.
Cook on low heat for 40 minutes. Use potato masher to mash 1/3 of the beans to thicken
soup if desired.
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Pumpkin Soup with Smoked Paprika.
Submitted by: Marsha from AR
Yield: Serves 8.
3 (15 ounce) cans of pumpkin puree
4 Tbsp butter
2 medium yellow onions, chopped, about 2 cups
3 garlic cloves, minced
1 Tbsp smoked paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups)
4 cups chicken broth
1 cup water
1 cup milk
1/2 cup cream
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 sprig fresh sage or 1/4 teaspoon ground sage
Salt and freshly ground pepper to taste
Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook,
stirring often, until softened, about 4 minutes. Add smoked paprika, cayenne, and cumin
and stir for a minute more.
Add chopped apple and pumpkin. Add broth, water. Mix well with a wooden spoon. Season
with a little salt and pepper. Bring to a boil, reduce heat, partially cover, and simmer for 20
minutes or until the apples are cooked through.
Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend
until smooth. Return the soup to the saucepan.
With soup on low heat, slowly add the milk and cream, stirring to incorporate. Add salt to
taste. Adjust other seasonings to taste.
Can make a day ahead.
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Cheddar Chowder
Submitted by: Marsha from AR
Serves: 8
1 3/4 cups water
2 cups peeled, cubed Butter Gold or Yukon Gold potatoes (cubes about 1/2" to 3/4")
1/2 cup sliced carrots (I buy shredded carrots and chop those in thirds)
2 cloves garlic, minced
1 tsp. salt
3/4 tsp. garlic salt
1/2 tsp. pepper
1/4 cup butter
1/4 cup cornstarch
2 cups milk
2 cups (8 oz.) sharp cheddar cheese (cubed or shredded)
2 cups frozen or fresh corn
1 1/2 or 2 cups cubed ham (fully cooked)
1. In a large pot, bring water, potatoes, carrots, and garlic to a boil. Stir in salt, garlic salt,
and pepper.
2. Reduce heat, cover, and simmer for 8 - 10 minutes or until potatoes and carrots are
tender. Add the ham cubes and frozen corn. Reduce heat to lowest setting.
3. Meanwhile, in a medium saucepan, melt the butter, then whisk in the cornstarch.
4. Add the milk to the butter/cornstarch mixture and whisk together.
5. Cook and stir until thickened and bubbly.
6. Add cheddar cheese cubes or shreds and stir until melted.
7. Pour creamy contents of medium saucepan into the large pot of ham and vegetables.
Heat through over medium heat, stirring occasionally, until ready to serve. Taste a little to
see if you would prefer additional seasonings.
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Sweet Broccoli Slaw
Submitted by: Maripat M
1 bag shredded broccoli slaw
1 bag shredded carrots
1 small onion, finely chopped
1/2 cup raisins or craisins
1/2 cup slivered almonds
1 bottle Kens Lite Sweet Vidalia Onion Dressing
Salt and pepper, to taste
Combine the broccoli, carrots, onion, raisins, and almonds. Add enough dressing to coat the
slaw, but not soak it...this is really a personal preference. Season with salt and pepper to
Sunflower Slaw
Submitted by: Rhiannon Rowland
12 oz bag Coleslaw
2 packages Chicken Ramen Noodles
1 1/2 cups Sunflower Seeds
Almond Slices, the kind you buy for salad toppers
Tops of 6 Green Onions, cut into small pieces
1/4 to 1/2 Cup Sugar
1/3 Cup Vinegar
1/2 Cup Vegetable Oil
Place coleslaw in a large bowl, adding sunflower seeds, almonds and green onion. Crush
ramen with the palm of your hand or a rolling pin while still in the package, remove and set
aside seasoning packets, add to bowl.
In a small bowl with a lid or jar, mix sugar, vinegar, vegetable oil and both ramen seasoning
packets. Shake until mixed and pour over salad. Mix well and serve.
This salad is best as soon as its made, so I always take the ingredients with me and mix
upon arrival.
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Fresh Broccoli Salad
Submitted by: Patti Wissore
2 heads fresh broccoli
1 cup Miracle Whip
1/2 lb bacon cooked/crumbled
1/2 cup sugar
1 cup grated cheese
2 TBS white vinegar
Cut broccoli into bite size pieces. Combine Miracle whip, sugar, and vinegar. Combine all
and chill for 1 hour before serving.
Egg and Spinach Salad
Submitted by: Patti Wissore
1 lb fresh spinach
1/2 cup salad oil
1/4 cup sugar
2 tsp vinegar
1 tsp grated onion
1/2 tsp salt
1/4 tsp dry mustard
10 slices cooked bacon, crumbled
3 hard boiled eggs, chopped
Combine oil, sugar, vinegar, onion, salt, and mustard in blender. Blend til thick and sugar is
dissolved. Place spinach in large bowl and add bacon/eggs. Pour dressing over all and let
stand for 1/2 an hour before serving.
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Homemade Potato Salad Dressing
Submitted by: Mary Dieterich from MO
3 Tblsp. sugar
1 tsp. salt
1 tsp. yellow mustard
1 1/2 Tblsp. flour
1 egg
1 cup milk
4 Tblsp. vinegar
1 Tblsp. butter
Mix all ingredients in a saucepan and heat over medium heat until mixture thickens.
Remove from heat and cool.
Meanwhile, cook 5-6 medium potatoes with skins on until done. Cool slightly, peel, and cut
into chunks. Hard boil 2 eggs, cool, peel, and cut into chunks. Add diced onions and sweet
pickles, if desired. Add the salad dressing and mix thoroughly. Sprinkle with paprika, if
desired. Refrigerate before serving.
Broccoli-grape salad
Submitted by: LindaLL
1 package of broccoli florets...washed and cut up
Red grapes cut in half
1 small bag of chopped pecans
1/2 small red onion, chopped
1 cup mayonnaise
milk to thin mayo
1 Tablespoon sugar
Combine broccoli florets, grapes, pecans and onion together. Mix well.
For dressing mix mayo with milk to thin and sprinkle in sugar. Add to broccoli mixture,
mix well and cool. Makes a refreshing side salad on a warm summer day.
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Cabbage Salad
Submitted by: Mary Dieterich from MO
1 head cabbage, grated
1 sm onion, grated finely
2 or 3 carrots, grated finely
1/2 tsp. salt
1 cup sugar
1/2 cup vegetable oil
1/3 cup vinegar
Mix together grated vegetables. Mix salt, sugar, oil, and vinegar until sugar is dissolved.
Pour over cabbage mixture. Let set several hours. This keeps for days in the refrigerator
and can be frozen. This is like a sweet and sour cole slaw.
Sweet Pea Salad
Submitted by: Marsha from AR
Prep Time: 20 mins
Servings: 8
1 (20 ounce) packages frozen peas, thawed (Or Canned)
1 cup chopped celery
2 hard-boiled eggs, chopped
1/4 cup onion, finely chopped
1 1/2 cups cubed cheddar cheese
1 cup mayonnaise
3 tablespoons sweet pickle relish
1 teaspoon sugar
1 teaspoon seasoning salt
1 teaspoon mustard
In large bowl, combine mayo, relish, sugar, seas. salt and mustard. Gently fold in rest of
ingredients adding peas last so they don't get broken up and mushy. (Add more mayo if
needed.) Chill. If you like it *EXTRA* creamy, double the sauce.
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Frog Eye Salad
Submitted by: AZJoan
1 cup sugar
1 Tbsp. all-purpose flour
1/2 tsp. salt
Pineapple juice (drained from the cans of fruit below)
1 egg, well beaten
1 tsp. lemon juice
1 cup Acini de Pepe pasta
2 (8-oz) cans mandarin oranges, drained
1 (20-oz) can crushed pineapple, drained
2 (20-oz) cans pineapple tidbits or chunks, drained
1 cup miniature marshmallows (I use fruit flavored)
1 (8-oz) carton non-dairy whipped topping (Cool Whip)
Combine sugar, flour and salt in a saucepan. Stir pineapple juice into beaten egg then into
the sugar mixture. Cook over medium heat, stirring constantly, until thickened. Remove
from heat and stir in lemon juice. Set aside to cool.
Cook Acini de Pepe in 3 quarts of boiling water for 6-8 minutes, stirring often. Drain and
Combine cooked sauce with cooked Acini de Pepe. Cover and chill in refrigerator.
When cool, stir in the well drained fruit, marshmallows and whipped topping. Chill at least
one hour before serving.
Lays 'n cheese
Submitted by: Marilize Roos, South Africa
A sandwich with butter, lays peppadew crisps and a slice of processed cheese.
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Ben's Chili Bowl Copy-Cat Chili Dogs
Submitted by: Elisabeth Lane
Ben's Chili Bowl Half-Smokes with Chili Sauce
adapted from Tom's Test Kitchen
Serves: 6 reasonably, 4 obnoxiously
1/2 teaspoon garlic powder
3 tablespoons dehydrated onion
2 teaspoons beef bouillon powder
3 tablespoons chili powder
1 tablespoon paprika
1/2 teaspoon red curry powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1/2 teaspoon ground cumin
3 tablespoons masa harina
1 bay leaf
1 tablespoon tomato paste
3 cups water, divided
1 pound ground beef (80/20)
sea salt to taste
6 mild half-smokes
6 white hot dog buns
French's yellow mustard
1 small onion, chopped
1. Mix the first 10 ingredients together in a bowl. Whisk in 1 cup water, making sure all the
spices are evenly distributed and there are no lumps.
2. Put the ground beef in a pot with remaining 2 cups water. Stir the beef and water to
break up the beef into very fine bits. You don’t want any ground beef chunks. Bring to a
3. Add the spice mixture, bay leaf and tomato paste, stir to combine well. Turn down the
heat to low and simmer for 60-70 minutes or until chili sauce is still loose, but not liquidy
with unabsorbed water. Adjust salt to taste, keeping in mind that the half-smokes are
pretty salty on their own. I didn't add any additional salt.
4. With about 15 minutes left in the cooking time, put your half-smokes on the grill. I don’t
have a grill so I do what I usually do with sausage, which is to put the half-smokes in a
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frying pan on the stove with about 1/4 inch of water in it over medium-high heat. Cover
and allow to steam for 5 minutes. Remove cover for remaining 10 minutes, allowing the
water to boil off and the sausage to brown, turning once. They should be black on two sides
when ready to serve.
5. Place a hot dog bun on plate. Add one sausage, about a tablespoon of chopped onion, a
drizzle of plain yellow mustard and about half a cup of chili sauce. It will be very messy.
Serve with ridged potato chips for scooping up extra chili sauce that falls out.
Side Dishes
Honey Roasted Carrots
Submitted by: Marsha from AR
1 lb baby carrots
3 tablespoons olive oil
3 tablespoons honey
salt and pepper to taste
Preheat oven to 400 degrees F.
Line a baking sheet with foil and spray lightly with non-stick cooking spray. In a bowl, mix
together carrots and olive oil until carrots are all covered. Spread the carrots in a single
layer on the baking sheet. Drizzle the honey over the carrots and sprinkle salt and pepper
on top.
Bake uncovered, turning once, under just tender (about 25-30 minutes).
Serves 4-6.
Herbed Rice
Submitted by: Gayle from MN
3 tblsp. Butter
1 cup onion
1 cup uncooked white rice
2 cup water
3 chicken bouillon cubes
1 tsp rosemary
1/2 tsp salt
1/2 tsp marjoram
1/2 tsp summer savory
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Melt butter. Add onion and rice and cook till onion is done and rice begins to brown (about
5-8 minutes) add remaining ingredients. Bring to a boil. Stir to dissolve bouillon cubes.
Reduce heat, cover and simmer 15 minutes. Remove from heat and let stand covered 10
minutes. Delicious with pork, chicken, beef, turkey.
Calico Beans
Submitted by: Heather Q
16 oz. pork and beans
16 oz. kidney beans (drained)
16 oz. butter beans (drained)
16 oz. black beans (drained)
16 oz. Great Northern beans (drained)
1 lb. bacon
1 lb. ground beef
1 T. prepared mustard
1 c. chopped onion
1/2 c. ketchup
1/2 c. packed brown sugar
1/4. c. molasses
2 T. white vinegar
16 oz can crushed pineapples
dash of Worcestershire
salt & pepper
In a 4-5 quart crock pot, mix together all beans, vinegar, ketchup, pineapple, molasses,
prepared mustard, brown sugar, Worcestershire, salt and pepper. Dice and fry bacon in a
large, deep skillet. Drain and add to crock pot. In same skillet brown ground beef. Drain and
add onions, cooking until onion is golden. Drain grease if desired. Add to crock pot.
Cook on low for 4 hours, until beans are tender and mixture is bubbly.
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BBQ Baked Beans
Submitted by: Patti Wissore
2 cans Pork-n-Beans
1lb breakfast sausage - cooked
1 lb link sausage, sliced-cooked
6 TBS Bar-B-Q sauce
4 TBS brown sugar
4 TBS mustard
Mix all together and bake at 350 degrees for 30-40 minutes uncovered.
Grammy Smith's Mac & Cheese
Submitted by: Sandy from Holden, MA
8 oz American Cheese (I get it presliced at the deli)
3 cups Milk, nonfat up to whole
2 Tbsp Yellow Mustard
3 Tbsp Butter, melted
1/4 tsp Salt & Pepper (to taste)
1/2 pkg Elbow Macaroni, boiled according to direction
2 Tbsp Flour
Boil macaroni and drain. Add milk to double boiler and heat over medium high - do not let
it boil. Break up cheese slices into milk. Add dash of salt and pepper. Melt butter and mix in
mustard and flour.
When cheese is mostly melted, remove from heat. Add butter/flour/mustard mixture and
blend on low with mixer. Put macaroni in casserole dish or crockpot. Spread cheese
mixture over it.
Heat in microwave (10 minutes), oven or crockpot (on high 4 hours)
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Hotdish (Casserole for Non-Minnesotans)
Wild Rice Hotdish
Submitted by: Elizabeth Hoyt
1 lb Minnesota-grown, hand-harvested wild rice
1 to 1 1/2 quarts chicken stock
1/2 cup butter
1 medium onion, minced
2T dried thyme
1 cup sweetened dried cranberries
1 cup pecan halves
1 tsp salt
pepper to taste
1. Rinse the wild rice. Cook in chicken stock until 3/4 of
the kernels have popped (about 45 minutes.) You may
have to add more chicken stock as the rice cooks.
2. Saute onion in butter. Add thyme for last minute.
3. Roast pecans in dry frying pan until slightly browned.
4. Mix everything, reserving 1/4 c. pecans to top.
5. Bake at 350 degrees until hot.
Mock Chow Mein
Submitted by: Gayle from MN
2 pounds hamburger browned with onion.
1 cup chopped celery.
4 tablespoons soy sauce.
1 cup uncooked minute rice.
2 cups water.
Two cans cream of mushroom soup.
Two cans chicken with rice soup.
2 tablespoons Worcestershire Sauce.
Bake at 350 degrees one hour. Top with chow mein noodles. Bake 15 minutes more
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Cheesy Broccoli Casserole
Submitted by: Elizabeth Hoyt’s Sister
1 Cup chopped onion
4 stalks celery, chopped
2 cloves garlic, minced
6 Tbsp butter
2 lbs frozen chopped broccoli
2 cans cream of whatever soup
3 oz cream cheese
1 Cup breadcrumbs
12 oz grated sharp cheddar cheese (about 3
Sauté onion celery and garlic in butter. Mix with everything else, save some breadcrumbs to
sprinkle on top 9x13 casserole dish for about 30 minutes.
Santa Fe Chicken
Submitted by: Sarah from CO
Your choice of boneless skinless chicken (about 1 pound)
Score chicken on "skin" side.
Juice of 2 limes. Take 1 tbsp lime juice and rub on meat.
Mix together 2 tsp salt with 2 tbsp chili powder. Rub seasonings on meat.
Heat 2 tbsp oil.
Saute meat in hot pan for ~3 minutes on each side. Remove from pan.
Add 1 tbsp oil to pan. When hot, add 2 tbsp orange marmalade and remainder of lime juice.
Return chicken to pan and coat with glaze thoroughly.
Serve with avocado salsa and your choice of tortilla chips or strips.
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Minnesota Tater Tot Hodish
Submitted by: Elizabeth Hoyt
1-2 lbs ground beef
Large onion, chopped
2 cups shredded cheddar cheese
Bag mixed frozen vegetables
Bag frozen tater tots
2 cans cream of mushroom soup
1. Brown beef with onion. Stir in veg &
2. Grease 9" x 11" casserole dish. Spread
mix on bottom. Sprinkle on cheese. Layer
tater tots on top.
3. Bake at 350 for 45-55 minutes or until tater tots are browned.
Gayle's Quiche
Submitted by: Gayle from MN
8 ounce package crescent rolls.
4 to 6 eggs.
One can cream of mushroom soup.
One can mushrooms.
1 pound ham, sausage, etc.(whatever meat you like)
1 cup shredded cheese.
I sometimes add frozen shredded hashbrowns or chop up some vegetables and add to it as
Place crescent rolls in bottom of 9 x 13" pan, mix everything together. Pour over crescent
rolls. Bake at 350 degrees for one hour or till done. Sprinkle mozzarella cheese over the
Quiche and let it stand for five minutes till it melts. Enjoy!
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Tater Tot Hotdish
Submitted by: Gayle from MN
One half bag frozen tater tots.
Two cans cream of mushroom soup.
Two cans green beans, drained.
1 pound hamburger.
Place frozen tater tot's in a 9 x 13" pan. Place in the oven at 425 degrees for 20 minutes to
half an hour till they are brown and crispy. Brown the hamburger and drain. Mix the
hamburger with the cream of mushroom soup. When the tater tots are browned place the
two cans of green beans over the tater tots and cover with the hamburger and cream of
mushroom soup mix. Bake for a half an hour to an hour in 350 degree oven.
Rigatoni w/ Beef & Onion Ragu
Submitted by: Gwen Wells in Texas
Very hearty, man-approved, cold weather friendly pasta dish that takes about three hours
total cooking time, only about 30-minutes prep time. Makes the house smell heavenly. I
serve with a salad. Adapted from Cooks Illustrated.
1 (1- to 1 1/4-pound) boneless beef chuck-eye roast, cut into 4 pieces, trimmed of large
pieces of fat
Kosher salt and pepper
Four slices of bacon, cut into 1/2-inch pieces
Two inch piece of salami or 8 slices, chopped (any cured or smoked sausage will work,
1 small carrot, peeled and cut into 1/2-inch pieces
1 small celery rib, cut into 1/2-inch pieces
2 1/2 pounds onions (yes - that many), halved and cut into 1-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
2 tablespoons minced fresh marjoram or 1 tblsp dry marjoram
1 pound rigatoni
1 ounce Pecorino Romano cheese (regular parmesan will do), grated (1/2 cup), plus extra
for serving
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1. Sprinkle beef with some of the salt and pepper and set aside. Adjust oven rack to lowermiddle position and heat oven to 300 degrees F.
2. Process bacon and salami pieces in food processor until ground to paste, about 30
seconds, scraping down sides of bowl. Add carrot and celery and process 30 seconds
longer, scrape down sides. Transfer paste to Dutch oven and set aside; do not clean out
processor bowl. Pulse onions in processor in 2 batches, until 1/8- to 1/4-inch pieces form,
8 to 10 pulses per batch and set aside.
3. Cook bacon mixture over medium heat, stirring frequently, until fat is rendered and
brown bits begin to form on bottom of pot, about 5 minutes. Add tomato paste and cook,
stirring constantly, until browned, about 90 seconds. Stir in 2 cups water, scraping up
browned bits. Stir in onions and bring to boil. Stir in 1/2 cup wine and half the marjoram.
Add beef and push into onions to ensure that it is submerged. Transfer to oven and cook,
uncovered, until beef is fully tender, 2 to 2 1/2 hours.
4. Transfer beef to carving board. Place pot over medium heat and cook, stirring frequently,
until mixture is almost completely dry. Stir in remaining 1/2 cup wine and cook for 2
minutes, stirring occasionally. Using 2 forks, shred beef into bite-size pieces. Stir beef and
remaining marjoram into sauce and season with salt and pepper to taste. Remove from
heat, cover, and keep warm.
5. Cook the pasta until just al dente. Drain rigatoni and add to warm sauce. Add Pecorino
and stir vigorously over low heat until sauce is slightly thickened and rigatoni is fully
tender, 1 to 2 minutes. Serve, passing extra Pecorino separately.
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Pizza Hot Dish
Submitted by: Stacy from MN
1lb ground beef, browned and drained
1 small onion, chopped
1 - 8oz package egg noodles, cooked
2 - 14oz cans pizza sauce
1 - 10 3/4oz can Cheddar Cheese soup
1 - 3 1/2oz package of pepperoni, chopped or sliced
2 cups shredded mozzarella cheese
Combine ground beef, onion, noodles, pizza sauce and soup in a 9x13 pan. Top with
pepperoni, then bake at 350 degrees for 45 minutes. Remove from the oven, top with
cheese and bake for another 15 minutes. Serves 8.
Tuna Casserole
Submitted by: Erin Curtis from MN
One or two cans of Tuna.
One 12 oz can of cream of celery or cream of mushroom soup.
Egg noodles.
Cook your noodles first on the stove top. Then combine all ingredients into a casserole dish,
cover and bake in oven 350 degree's for a half hour.
Optional: Instead of covering, you could put Bisquick biscuits on top to bake.
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French Onion Soup Casserole
Submitted by: Marsha from AR
2-3 Tbs butter or margarine
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted
2/3 c. milk
1 tsp. soy sauce
8 or so slices of French bread
Slice onions into thin rings. Melt butter in a saute pan over medium heat, and add onions.
Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions,
2/3 of cheese and pepper to taste.
In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a
casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15
minutes. After 15 minutes, top of bread should be nice and toasted.
Push bread slices under the sauce and top with the remaining cheese.
Place casserole back in oven and finish baking for 15 more minutes.
Total prep time: 20 minutes.
Total baking time: 30 minutes.
Submitted by: Shawn from Ironton, MN
2 lbs Hamburger
1 small onion chopped
1/2 Cup cooked white rice
1 egg
1 small potato peeled and shredded
Worcestershire sauce to taste
Salt and Pepper to taste
Mix all together and form into football shaped balls. Layer in roasting pan.
Mix one can of tomato soup and 1/2 can of milk and pour over meatballs. Cook covered for
1 hour. Uncover and finish cooking for 15 minutes.
Serve with mashed potatoes.
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Jello Salads
Strawberry Jello Delight
Submitted by: Patti Wissore
1-6oz pkg strawberry jello
3 mashed bananas
1-10oz pg frozen strawberries in juice
2 cups boiling water
1-16oz can crushed pineapple
2 cups sour cream
1/2 cup chopped pecans
Dissolve jello in water. Add strawberries, pineapple, nuts and bananas. pour 1/2 into a
9x13 pan and chill til firm. Spread sour cream on top and pour rest of jello mix on top. Chill
til set.
Applesauce Salad
Submitted by: Stacy from MN
4 cups applesauce
2 packages jello (we like raspberry best, but any fruit flavor would work)
14oz cold lemon-lime soda
1/2 pint whipping cream
130 miniature marshmallows
1 - 3oz package cream cheese
Bring applesauce to a boil. Add dry Jello and let cool completely. Stir in cold lemon-lime
soda. Let set in refrigerator overnight. Mix ingredients for topping. Let stand overnight in
refrigerator. Whip the next morning and spread on top of the salad.
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Renee's Cottage Cheese Jello Salad
Submitted by: Barb Nickelsen, St. Paul, MN
1- 22oz carton small curd non-fat cottage cheese
1- package lemon jello, dry
1- 8oz can pineapple tidbits, drained (reserve for something else)
2- heaping Tbsps Lite Cool Whip
Pour all ingredients in a mixing bowl. Stir until combined. Refrigerate for at least 2 hours
or overnight.
Garnish with maraschino cherries, if desired.
Fruit Salad
Submitted by: Karen from NC
1 small can of Mandarin Oranges
1 can of Fruit Cocktail
1 banana
1 box of Lemon instant pudding
In a large bowl mix the Mandarin Oranges and the Fruit Cocktail but do not drain them.
Then add the box of instant pudding, mix well. Before you serve, slice up the banana and
mix in the fruit.
Glorified Rice
Submitted by: Gayle from MN
1 1/2 cups rice, cooked, drained and rinsed.
Sprinkle one 3 ounce packet raspberry Jell-O over rice and mix until dissolved.
Add one can drained diced pineapple,
one half bag miniature marshmallows,
add small or medium container Cool Whip.
Mix well and put maraschino cherries on top.
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Cherry Salad Supreme
Submitted by: Barbara S.
1 (3 oz.) pkg. Raspberry Jello
1 (21 oz) can Cherry Pie Filling
1 (3 oz) pkg.Lemon Jello
4 oz.of Cream Cheese, softened
1/3 cup Mayo
1 sm can Crushed Pineapple, undrained
1/2 cup Whipping Cream
2 tbsp. chopped pecans
Dissolve raspberry jello in 1 cup boiling water; stir in pie filling. Turn into 9x9x2 inch dish
and chill until almost set.
Dissolve lemon jello in 1 cup boiling water; cool slightly.. Beat together cream cheese,
mayo and whipping cream. Gradually add lemon jello. Stir in undrained pineapple. Spread
on top of cherry layer; sprinkle with chopped pecans. Chill until set. Serves 12.
Tea Cakes
Submitted by: Patti Wissore
3 3/4 cups flour
2 tsp baking powder
1 tsp soda
1/4 tsp salt
1 cup shortening
1 1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup milk
Mix all and roll out onto flat surface til about 3/4 inch thick. Cut into preferred shapes and
bake at 400 degrees 30 minutes, but don't let brown!
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Grandma's Salad Dressing Cake
Submitted by: Linda P.
Sift in bowl:
2 cups flour
1 cup sugar
4 T cocoa
2 tsp soda
1 cup cold water
1 cup miracle whip
1 beaten egg
2 tsp vanilla
1/2 tsp salt
Mix well. Bake at 350 for 25-30 minutes. Cool and frost with Penuche Icing.
Chocolate Chip Banana Cake
Submitted by: Sheila M.
1 yellow cake mix
1 small package instant vanilla pudding
1/2 cup vegetable oil
4 eggs
1 cup half and half
2 ripe mashed bananas
1 cup milk chocolate chips
Powdered Sugar
1. Heat oven to 350 degrees F.
2. Mix all ingredients, except chocolate chips, together
until batter is well mixed. It will remain lumpy.
3. Fold in chocolate chips.
4. Pour into greased Bundt pan.
5. Bake for 55 to 60 minutes until cake is done.
6. Turn out of pan immediately.
7. Dust top of cake with powdered sugar.
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Fresh Apple Raisin Cake
Submitted by: Patti Wissore
2 eggs
1 1/2 cup sugar
2 cups flour
1 cup oil
1 1/2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
3 grated apples
1/2 cup chopped pecans
1 cup raisins
1/2 cup butter
1 cup brown sugar
4 TBS milk
2 cups powder sugar
Mix all cake ingredients and pour into a greased 9x13 pan. Bake at 350 degrees for 35
minutes. When cake is almost done, boil butter and brown sugar for icing for 2 minutes.
Add milk and return to boil. Remove from heat and add powder sugar. Pour over warm
Japanese Fruit Pie
Submitted by: Carol from Edgewood
1 stick margarine (melted)
1 cup sugar
2 eggs
1 Tablespoon vinegar
1/2 cup raisins
1/2 cup coconut
1/2 cup pecans
Beat eggs; add sugar and margarine. Blend well. Add other ingredients and mix thoroughly.
Pour into a 9-inch unbaked pie shell. Bake at 350 degrees for 30 to 35 minutes.
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Kool-Aid Pie
Submitted by: Wendy M
1 Graham Cracker pie crust
1 can Eagle Brand Sweetened Condensed Milk
1 Package Kool-Aid Mix (any flavor)
1 bowl Cool Whip
Mix Kool-Aid packet into Sweetened Condensed Milk. Stir until well mixed. Fold in Cool
Whip. Pour into Graham Cracker crust. Chill about 2 hours.
Impossible Pie
Submitted by: Brandi and Robert from Michigan
4 eggs
1⁄2 cup margarine
1⁄2 cup flour
2 cups milk
1 cup sugar
1 cup coconut (hubby tends to use more coconut as he loves it)
2 teaspoons vanilla
Blend all ingredients in a blender for a few seconds, until well mixed.
Pour mixture into a 10” greased pie plate.
Bake at 350 degrees Fahrenheit for 1 hour or until center tests firm.
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Cherry Supreme
Submitted by: Margie
1 large can cherry or blueberry pie filling
6 egg whites
2 C. sugar
1 teaspoon vanilla
1 large cool whip
3/4 teaspoon cream of tarter
2c. Soda crackers
1/3 C. nuts
8oz. cream cheese
Beat egg whites till stiff, add cream of tarter, slowly add sugar and vanila.
Beat until stiff. Fold in crackers (crumbled) and nuts.
Bake @ 350 for 20-30 minutes.
Mix cool whip and cream cheese. Pour over crust.
Top with pie filling.
Pumpkin bars
Submitted by: Gayle from MN
Cream together: 2 cups sugar, 1 cup oil, four eggs, 2 cups pumpkin purée or canned
Mix together: 2 cups of flour, 2 teaspoons baking powder,1 teaspoon baking soda, 1/2
teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon cloves.
Add dry ingredients to the liquid mixture. Bake in a jelly roll pan. 350° 25 to 30 minutes till
center is cooked. Let cool till it's completely cold.
Frosting: one 8 ounce cream cheese warmed up room temp. 1/3 cup butter room temp. 1
teaspoon cream.( I prefer sour cream) 1 teaspoon vanilla, one and three-quarter cups
powdered sugar. Mix well and frost the bars.
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Triple Dark Chocolate Brownies
Submitted by: Amber Sullivan
Warning this is for chocolate lovers, proceed with caution!
1 cup (2 sticks) butter or margarine
2 cups sugar
3 teaspoons vanilla extract
4 eggs
3/4 cup Special Dark Cocoa (you can use
regular cocoa as well if you wish)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
One bag Dark Chocolate Chips (I also substitute
peanut butter chips or mint chips for
something different)
One bag Mini Chocolate Chips
I double this recipe and then use a 9x11 pan, if
not double then use an 8x8 or 9x9. Grease pan
Preheat oven to 350*F
Place butter in large microwave-safe bowl and
melt butter. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after
each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat
well. Add half the bag of Dark Chocolate chips if single batch, add all the bag if double batch.
Pour batter into prepared pan. Sprinkle about a handful of mini chips on top on batter and
put into oven. Bake 30 to 40 minutes. Cool completely before adding frosting if desire.
6 tablespoons butter or margarine, softened
6 tablespoons Dark Chocolate cocoa
2 tablespoons light corn syrup or honey
2 teaspoon vanilla extract
2 cups powdered sugar
2 to 4 tablespoons milk (put 2 in first and see how think it is; as it sits it becomes thicker)
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar
and milk; beat to spreading consistency
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Sweet Potato Pudding
Submitted by: Carol from Edgewood
2 cups mashed sweet potatoes (1 lb, 7 oz can - if using beaters to mash, do not scrap
1/2 cup melted margarine
1 cup sugar
2 eggs
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1 cup evaporated milk
1/2 cup coconut
Blend potato, margarine, and sugar. Add eggs, singly, beating after each. Add spices and
milk. Mix thoroughly. Bake in buttered 9-inch square baking dish in moderate oven (375
degrees) for 35 minutes. Remove from oven. Sprinkle top with coconut. Return to oven.
Bake 10 minutes longer. Serve warm or cold.
Orange Fluff Stuff
Submitted by: Noel Conover
1 container 16 Oz. small-curd Cottage Cheese
1 box (four 1/2-cup Servings) Orange Jell-o
1 can (15 Oz. Can) Mandarin Oranges, Well Drained*
1 tub Cool Whip (8 oz. regular)
1/3 bag (10 Oz. Bag) Mini Marshmallows
1/2 cup Chopped Pecans (optional)*
Combine container of cottage cheese with the orange jell-o packet. Stir until well mixed.
Add in the well-drained can of mandarin oranges and the tub of Cool Whip. Stir.
Stir in the marshmallows (and pecans*).
Keep in the refrigerator; allow it to get nice and cool; at least a couple of hours so the
flavors will blend together. A great dessert you can make the day before you need it.
*You can use chopped pineapple instead of mandarin oranges.
*You can substitute walnuts for the pecans.
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Pears Delight
Submitted by: T. Roberts
2 cans of pear halves (liquid drained)
1/2 cup cream cheese (softened)
1/2 cup sour cream
Small jar maraschino cherries
Shredded cheddar cheese
Stir together cream cheese and sour cream. Fill the holes of the pears with mixture. Top
each pear with a cherry (and some of the cherry liquid) and some shredded cheddar
cheese. Refrigerate until ready to serve.
One Bowl Brownies
Submitted by: Patti Wissore
4 squares unsweetened chocolate
3 eggs
3/4 cup butter
1 tsp vanilla
2 cups sugar
1 cup flour
1 cup pecan
2 cups chocolate chips
Microwave chocolate and butter 2 minutes til melted. Stir to mix then add everything. Pour
into 9x13 pan and bake at 350 degrees for 35 minutes.
(for each chocolate square substitute 3 TBS cocoa plus 1 TBS butter)
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