All-Time-Favorite Recipes From Ohio Cooks

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A LL-T IM E-F A V O RIT E R EC IP E S
Fro m
OHIO
CO OKS

Ded ic a tio n
For e v ery c o ok w ho w an ts t o c re ate a m azin g r e cip es f ro m t h e g re at
sta te o f O hio .

Appre cia tio n
T han ks t o a ll o ur O hio c o oks w ho s h are d t h eir d elig htf u l a n d d elic io us
re cip es w ith u s!

G oose b erry P atc h
A n i m prin t o f G lo be P eq uot
2 46 G oose L an e
G uilf o rd , C T 0 6437
w ww.g oose b erry patc h .c o m
1 8 00 8 54 6 673
C opyrig ht 2 019, G oose b erry P atc h
9 78-1 62093-3 70-1
A ll rig hts re se rv ed . N o p art o f th is b ook m ay b e re p ro duced o r u tiliz ed in a n y fo rm o r b y a n y m ean s,
e le ctr o nic o r m ech an ic al, i n clu din g p hoto co pyin g a n d r e co rd in g, o r b y a n y i n fo rm atio n s to ra g e a n d r e tr ie v al
s y ste m , w ith out p erm is sio n i n w ritin g f ro m t h e p ublis h er.
P rin te d i n K ore a.
Do y ou h ave a tr ie d & tr u e r e cip e... tip , c ra ft o r m em ory th at y ou ’d lik e to s e e fe a tu re d in a
Goose b erry P atc h
c o ok book ? V is it o u r w eb sit e a t
www.g oose b erry p atc h .c o m
a n d f o llo w t h e e a sy
ste p s t o s u bm it y ou r f a vorit e f a m ily r e cip e.
Or s e n d t h em t o u s a t:
Goose b erry P atc h
PO B ox 8 12
Colu m bus, O H 4 3216-0 812
Don ’t fo rg et to in clu de th e n um ber o f se rv in gs y ou r re cip e m ak es, p lu s y ou r n am e, a d dre ss,
phon e n um ber a n d e m ail a d dre ss. I f w e s e le ct y ou r r e cip e, y ou r n am e w ill a p pea r r ig h t a lo n g
wit h i t ...a n d y ou ’ll r e ceiv e a F R EE c o p y o f t h e b ook !

OHIO C O OKS
A B O NANZA O F B U CK EY ES
There a re b uck ey es, a n d t h ere a re b uck ey es. O ne,
whic h g iv es t h e s ta te o f O hio i t s n ic k nam e o f t h e
B uck ey e S ta te , r e fe rs t o t h e b uck ey e t r e e, w hic h g ro w s
in t h e w este rn h alf o f t h e s ta te , u su ally a lo n g
wate rw ays, a n d i n o th er M id w este rn l o ca tio n s. I ts
f r u it i s a r o u nd c a p su le t h at h old s o n e t o f iv e n uts a n d
l o ok s l ik e a l a rg e h azeln ut. S om e p eo p le r e fe r t o t h em
as " h orse c h estn uts ," a n d l it tle k id s l o ve t o c o lle ct
th em . S om e s a y c a rry in g o n e i n y ou r p ock et b rin gs
good l u ck .
T he o th er b uck ey es a re tr e a su re d h olid ay co n fe ctio n s in m an y
h om es. Buck ey es, th e ca n dy, are pea n ut butte r tr u ffle -s ty le
c o n fe ctio n s th at a re d ip ped in ch oco la te . W hen th ey 'r e o n th e
C hris tm as t a b le , t h ey d on 't l a st l o n g.
O hio is a n a m azin g m ix o f fa rm in g a n d c it y lif e . O hio fa rm ers
p ro d uce s o yb ea n s, c o rn , o ats a n d p op co rn . L ots o f d air y f a rm in g
t r a n sla te s to a w id e varie ty of ch eese s p ro d uced in n um ero u s
a rtis a n c re a m erie s. B eef c a ttle , s h eep , tu rk ey s a n d c h ic k en s th at
p ro d uce m eg a am ou nts of eg gs als o co n tr ib ute to Ohio 's

agric u lt u re . T he c it ie s o ffe r w on derfu l f a rm ers' m ark ets i n clu din g
The W est S id e M ark et. . .t h e old est op era tin g in door/o u td oor
mark et sp ace in C le v ela n d, O hio . O hio an s lo ve th eir sp orts so
ta ilg atin g o ffe rs h ot d ogs a n d c h ili t h at c a n 't b e b ea t.
The a m azin g c o ok s fr o m th e B uck ey e sta te h ave sh are d r e cip es
th at a re d ea r to th eir h ea rts . Y ou 'll fin d e v ery th in g fr o m A m is h
Bre a k fa st C asse ro le a n d C an die d S w eet P ota to es to J oan 's C hili
an d R ah -R ah B uck ey e B ars. W e k now y ou w ill l o ve t h is c o lle ctio n
of t r ie d & t r u e r e cip es f r o m c o ok s f r o m a ll a ro u nd t h e g re a t s ta te
of O hio . E njo y!

OUR S T O RY
B ack in 1 984, o ur fa m ilie s w ere n eig hbors in little D ela w are , O hio .
W ith s m all c h ild re n , w e w an te d to d o w hat w e lo ved a n d s ta y h om e
w ith th e k id s to o. W e h ad a lw ay s s h are d a lo ve o f h om e c o okin g a n d
s o ,
Goose b erry P atc h
w as b orn .
A lm ost i m med ia te ly , w e f o und a c o nnectio n w ith o ur c u sto m ers a n d i t
w asn ’t lo ng b efo re th ese frie n ds sta rte d sh arin g re cip es. S in ce th en
w e’v e e n jo yed p ublis h in g h undre d s o f c o okbooks w ith y our tr ie d &
t r u e r e cip es.
W e k now w e c o uld n’t h av e d one it w ith out o ur f rie n ds a ll a cro ss th e
c o untr y a n d w e l o ok f o rw ard t o c o ntin uin g t o b uild a c o m munity w ith
y ou. W elc o m e t o t h e
Goose b erry P atc h
f a m ily !
Jo A nn & V ic kie

TA BLE O F C O NTEN TS
Cover
Title
Ded ic atio n
Appre cia tio n
Copyrig ht
Conte n ts
CH APT ER O NE
Good -S ta rt
BR EA K FA ST & B R UNCH
CH APT ER T W O
Gard en -F re sh
SA LA DS & S ID ES
CH APT ER T H REE
Satis fy in g
SO UPS & S A NDW IC H ES
CH APT ER F O UR
Fam ily -S ty le

DIN NER TIM E
CH APT ER F IV E
No-F uss
SN ACK S & A PPE TIZ ER S
CH APT ER S IX
Tim e-F or-A -T re a t
DESSE R TS
In dex

CH APT ER O NE
GOOD-S T A RT
Bre a k fa st & B ru nch
W E K NO W Y O U W IL L E N JO Y T H ESE T A ST Y
BR EA K FA ST R EC IP E S T H AT B R IN G Y O U T O
TH E T A BLE W IT H A H EA RTY “ G OOD
M ORNIN G !” A ND C ARRY Y O U T H RO UG H T H E
DAY T O T A CK LE W HAT EV ER A DVEN TU RE
CO M ES Y O UR W AY.
A NYTIM E C H EESY
B IS C UIT S
NAO M I C O OPE R D ELAW ARE,
OH
S o e a sy … yo u c a n w hip t h em u p i n m in ute s!
2 c . b is c u it b ak in g m ix

1/2 c . s h re d ded C hed dar c h eese
2/3 c . m ilk
1/4 c . b utte r, m elt e d
1/4 t . g arlic p ow der
1 C om bin e fir s t 3 in gre d ie n t. S tir to geth er until a so ft dough fo rm s; beat
vig oro usly f o r 3 0 s e co nds.
2 D ro p d ough b y r o unded ta b le sp oonfu ls o nto a n u ngre ase d b ak in g s h eet; b ak e
at 4 50 d eg re es u ntil g old en , a b out 8 t o 1 0 m in ute s.
3 W his k b utte r a n d g arlic p ow der t o geth er; s p re ad o ver w arm b is c u its .
Makes a bout 1 -1 /2 d oze n
CRAB, C O RN & P E PPE R
FR IT TA TA
ST A CIE A V NER
DELAW ARE, O H
When i t i s i n s e a so n, u se f r e sh c o rn
.
6 e g gs, b ea te n
1/3 c . c o rn
1/3 c . m ayon nais e
1/4 c . m ilk
2 T . g re en o n io n s, c h op ped
2 T . r e d p ep per, c h op ped
sa lt a n d p ep per t o t a ste
1 c . c ra b m ea t, f la k ed
1 c . s h re d ded M on te re y J ack c h eese
Garn is h : c h op ped g re en o n io n s

1 W his k to geth er e g gs, c o rn , m ay onnais e , m ilk , o nio ns, r e d p ep p er a n d s a lt a n d
pep per to ta ste . G en tly s tir in c ra b m eat. P our in to a g re ase d 1 0" p ie p la te . B ak e
at 3 50 d eg re es f o r 1 5 to 2 0 m in ute s. S prin kle w ith c h eese a n d b ak e f o r 5 m ore
min ute s, o r u ntil c h eese i s m elte d . G arn is h w ith g re en o nio ns.
Serv es 4 t o 6
CH OCO LAT EY B A NANA
MUFFIN S
DIA NA P IN DELL
WOOST ER , O H
My fa m ily lo ves a ny k in d o f b anana m uffin s, b ut th ey lo ve th ese w ith c h oco la te
ch ip s t h e b est!
2 c . a ll- p urp ose f lo u r
1/3 c . s u gar
2 T . b ak in g c o co a
1 T . b ak in g p ow der
1 c . b an an as, m ash ed
2/3 c . o il
1 e g g
1 c . s e m i- s w eet c h oco la te c h ip s
1 S tir to geth er flo ur, su gar, co co a an d bak in g pow der in a bow l. C om bin e
ban an as, o il a n d e g g in a s e p ara te b ow l; b eat w ith a n e le ctr ic m ix er a t m ed iu m
sp eed u ntil b le n ded .
2 G ra d ually a d d f lo ur m ix tu re t o b an an a m ix tu re , s tir rin g j u st u ntil b le n ded . F old
in c h oco la te c h ip s; f ill p ap er- lin ed m uff in c u ps 3 /4 f u ll.
3 B ak e a t 4 25 d eg re es f o r 1 5 to 2 0 m in ute s, u ntil a to oth pic k in se rte d in c en te r
co m es o ut c le an ; r e m ove f ro m p an a n d c o ol c o m ple te ly o n a w ir e r a ck .
Makes o ne d oze n

KIT C H EN T IP
If y ou ’r e a d din g m ore th an o n e b ak in g p an to th e o ven ,
re m em ber to sta gger th em o n th e r a ck s. P la cin g o n e p an
dir e ctly o ver a n oth er w on ’t a llo w t h e f o od t o c o ok e v en ly .
CLA SSIC Q UIC H E
LO RRAIN E
FR ANCIE S T U TZM AN
CLIN TO N, O H
This re cip e m akes tw o q uic h es...j u st a dd a fr e sh fr u it sa la d fo r a n o h-s o -e a sy
bru nch w ith f r ie n ds
.
1 l b . b aco n , c u t i n to
1-in ch p ie ces
2 9 -in ch p ie c ru sts
8-o z. p kg. s h re d ded S w is s c h eese
8-o z. p kg. s h re d ded C hed dar c h eese
8 e g gs, b ea te n
2 c . w hip pin g c re a m
1 T . W orc este rsh ir e s a u ce
1 T . p ep per
1/8 t . s a lt
1 C ook b aco n in a sk ille t o ver m ed iu m -h ig h h eat u ntil c ris p ; d ra in o n p ap er
to w els . A rra n ge p ie c ru sts i n t w o 9 -in ch p ie p la te s; s p rin kle b aco n i n to c ru sts .
2 M ix to geth er ch eese s in a bow l; sp rin kle over baco n. W his k to geth er
re m ain in g i n gre d ie n ts i n a s e p ara te b ow l. D iv id e e g g m ix tu re b etw een c ru sts .

3 B ak e at 3 50 d eg re es fo r 4 5 m in ute s, o r u ntil g old en . L et sta n d ab out 1 0
min ute s; c u t i n to w ed ges a n d s e rv e w arm .
Makes 2 q uic h es; e a ch s e rv es 6
OHIO F U N F A CT
There 's a n a n nual fe stiv al a t A lb an y, O hio to c ele b ra te th e
paw paw f r u it . S om e d esc rib e t h e t a ste a s a c ro ss b etw een a
ban an a a n d a c a n ta lo u pe.
CO UNTR Y-S T Y LE
BR EA K FA ST P IZ ZA
JA CK IE B A LLA
WALBR ID G E, O H
A s u re fir e b re a kfa st h it...y o u’ll g et r e q uests f o r t h is r e cip e!
13.8 -o z. t u be r e fr ig era te d p iz za c ru st d ou gh
garlic s a lt t o t a ste
24-o z. p kg. r e fr ig era te d m ash ed p ota to es
10 e g gs, b ea te n
Optio n al: c h op ped v eg eta b le s, c o ok ed h am o r s a u sa ge
8-o z. p kg. s h re d ded C olb y J ack c h eese
4-o z. p kg. c ru m ble d b aco n p ie ces
Garn is h : s lic ed t o m ato es a n d g re en o n io n s
1 S pre ad p iz za d ough in a p iz za p an sp ra y ed w ith n on-s tic k v eg eta b le sp ra y ;
sp rin kle w ith g arlic s a lt, i f d esir e d , a n d s e t a sid e.
2 P la ce m ash ed p ota to es in a m ic ro w av e-s a fe b ow l; m ic ro w av e o n h ig h s e ttin g
fo r a b out 3 m in ute s, u ntil h eate d th ro ugh. S pre ad p ota to es o ver d ough. C ook

eg gs as desir e d , ad din g veg eta b le s, ham or sa u sa g e, if desir e d . S pre ad eg g
mix tu re e v en ly o ver p ota to es. S prin kle w ith c h eese ; t o p w ith b aco n.
3 B ak e a t 3 50 d eg re es fo r 2 2 to 2 5 m in ute s, u ntil c h eese is m elte d a n d c ru st is
gold en . G arn is h w ith s lic ed t o m ato es a n d s lic ed g re en o nio ns.
Serv es 8
FA RM -F R ESH O M ELET
LA DEA NA C O OPE R B ATA V IA , O H
As o ur g ard en s ta rte d p ro ducin g lo ts o f v eg gie s, m y k id s s ta rte d m akin g u p t h eir
ow n r e cip es. F or o nce, M om w as th e a ssis ta nt! H ere is a n a ll- tim e fa vo rite th at
th ey c a m e u p w ith . W e lik e o ur v eg eta ble s c ris p , b ut if y o u p re fe r th em m ore
te n der, s a uté b efo re a ddin g t o t h e o m ele t
.
2 e g gs
1 T . m ilk
sa lt a n d p ep per t o t a ste
1 t . b utte r
1/2 t o 1 t . g re en o n io n , t h in ly s lic ed
1 to 2 T . fa vorit e v eg eta b le s lik e z u cch in i, y ello w sq uash , a sp ara gu s o r
ca rro t, c u t i n to t h in s tic k s
Optio n al: d ic ed t o m ato es
2 T . s h re d ded C hed dar c h eese
1 B eat to geth er e g gs, m ilk , s a lt a n d p ep per in a b ow l; s e t a sid e. M elt b utte r in a
sk ille t o ver m ed iu m h eat; a d d e g g m ix tu re .
2 C ook u ntil s e t u ndern eath ; f lip g en tly a n d c o ok o th er s id e. T op h alf o f o m ele t
with v eg eta b le s a s d esir e d . S prin kle w ith c h eese ; fo ld o ver a n d tu rn o ut o nto a
pla te .
Makes o ne s e rv in g

KIT C H EN T IP
Fry in g u p a sk ille t o f b aco n fo r b re a k fa st? If th ere ’s n o
sp atte r g u ard h an dy, a la rg e sie v e ca n d o th e jo b . J u st
pla ce i t f a ce-d ow n o ver t h e s k ille t.
GRAM MY’S O VER NIG HT
PA NCAK ES
REG IN A F E R RIG NO
DELAW ARE, O H
When ever w e v is it G ra m my, th ese y u m my p anca kes a re o n th e b re a kfa st ta ble
with out fa il. U su ally th ey’r e s u rro unded b y s a usa ge o r b aco n, s c ra m ble d e g gs
and t o ast w ith j a m
.
2 c . l o n g-c o ok in g o ats , u nco ok ed
2 c . p lu s 1 /4 c . b utte rm ilk , d iv id ed
1/2 c . a ll- p urp ose f lo u r
1/2 c . w hole -w hea t f lo u r
2 t . s u gar
1-1 /2 t . b ak in g p ow der
1-1 /2 t . b ak in g s o d a
1/4 t . s a lt
2 e g gs, b ea te n
2 T . b utte r, m elt e d a n d c o ole d
oil f o r f r y in g
Garn is h : b utte r, w arm m ap le s y ru p
1 C om bin e o ats a n d 2 c u ps b utte rm ilk i n a b ow l; c o ver a n d r e frig era te o vern ig ht.
To p re p are p an cak es, s if t to geth er f lo urs , s u gar, b ak in g p ow der, b ak in g s o da a n d

sa lt. S et asid e. In a la rg e b ow l, b eat to geth er eg gs an d b utte r. S tir in to o at
mix tu re . A dd flo ur m ix tu re , stir rin g w ell. If b atte r is to o th ic k , stir in 2 to 4
ta b le sp oons r e m ain in g b utte rm ilk .
2 P our b atte r b y h eap in g ta b le sp oonfu ls o nto a w ell- g re ase d h ot g rid dle . C ook
until b ubble s ap pear o n th e su rfa ce; tu rn an d co ntin ue co okin g u ntil g old en .
Garn is h a s d esir e d .
Makes 2 d oze n , s e rv es 8
FA RM -F R ESH S P IN ACH
QUIC H E
MARG ARET S L O AN
WEST ER V IL LE, O H
The b aco n a dds t h e p erfe ct f la vo r t o t h is q uic h e!
8 s lic es b aco n , c ris p ly c o ok ed , c ru m ble d a n d d iv id ed
9-in ch f r o zen p ie c ru st, t h aw ed
2 c . s h re d ded M on te re y J ack c h eese
10-o z. p kg. f r o zen c h op ped s p in ach , t h aw ed a n d d ra in ed
1-1 /2 c . m ilk
3 e g gs, b ea te n
1 T . a ll- p urp ose f lo u r
1 S prin kle h alf o f c ru m ble d b aco n in b otto m o f p ie c ru st. M ix to geth er c h eese ,
sp in ach , m ilk , eg gs an d flo ur. P our o ver cru st. S prin kle re m ain in g cru m ble d
baco n o n t o p.
2 B ak e a t 3 50 d eg re es f o r o ne h our o r u ntil c en te r i s s e t.
Serv es 8
KIT C H EN T IP

If a m uffin r e cip e d oesn ’t fill a ll th e c u ps in y ou r m uffin
tin , fill th e e m pty c u ps w it h w ate r. T he m uffin s w ill b ak e
more ev en ly . You ca n als o use m uffin tin s to m ak e
in div id ual q uic h e se rv in gs r a th er th an b ak e it in a c ru st.
Ju st r e d uce th e b ak in g tim e to a b ou t 1 5 o r 2 0 m in ute s o r
until s e t.
LEM ON-R O SE M ARY
ZU CCH IN I B R EA D
LO IS H OBA RT S T O NE
CREEK , O H
This z u cch in i b re a d is th e b est! I t s m ells w onderfu l w hile it b akes a nd ta ste s s o
good. M in i l o aves o r m uffin s m ake a n ic e g ift
.
3 c . a ll- p urp ose f lo u r
1/2 t . b ak in g p ow der
2 t . b ak in g s o d a
2 T . f r e sh r o se m ary , m in ced
2 e g gs
1-1 /4 c . s u gar
1/2 c . b utte r, m elt e d a n d s lig h tly c o ole d
1/4 c . o liv e o il
1 T . l e m on z est
3 c . z u cch in i, g ra te d
1 I n a b ow l, w his k to geth er f lo ur, b ak in g p ow der, b ak in g s o da a n d r o se m ary ; s e t
asid e.
2 I n a s e p ara te l a rg e b ow l, b eat e g gs u ntil f ro th y; b eat i n s u gar, m elte d b utte r a n d
oliv e o il. S tir in le m on z est a n d z u cch in i. A dd f lo ur m ix tu re to e g g m ix tu re ; s tir

until b le n ded . D iv id e b atte r in to tw o 9 "x 4" lo af p an s sp ra y ed w ith n on-s tic k
veg eta b le s p ra y.
3 B ak e a t 3 50 d eg re es f o r 4 5 t o 5 0 m in ute s. M ay a ls o s p oon b atte r i n to 2 4 p ap er-
lin ed m uff in c u ps, f illin g 2 /3 f u ll; b ak e a t 3 50 d eg re es f o r 2 0 m in ute s.
Makes 2 l o aves o r 2 d oze n m uffin s
MASH ED P O TA T O
DO UG HNUTS
SH AUNDA B R O W N
FA IR BO RN, O H
This r e cip e h as b een in o ur fa m ily fo r a t le a st tw o g en era tio ns. I c a n r e m em ber
every o ne c o m in g to m y g ra ndm a’s h ouse to h elp m ake d oughnuts ...a d oughnut
party , w hat f u n!
2 e g gs, b ea te n
2 c . s u gar
2 c . m ash ed p ota to es
3 T . b utte r, m elt e d
1 c . m ilk
4 t . b ak in g p ow der
1/2 t . b ak in g s o d a
2 t . n utm eg
1 t . s a lt
5 c . a ll- p urp ose f lo u r
oil f o r d eep f r y in g
1 M ix e g gs, s u gar, m ash ed p ota to es a n d b utte r in a la rg e b ow l. S tir in r e m ain in g
in gre d ie n ts e x cep t o il; m ix w ell.
2 R oll o ut d ough 1 /2 -in ch th ic k a n d c u t w ith a d oughnut c u tte r. I n a d eep f ry er,
heat s e v era l i n ch es o f o il t o 4 00 d eg re es. A dd d oughnuts , a f e w a t a t im e; f ry f o r

2 t o 3 m in ute s, u ntil g old en . D ra in o n p ap er t o w els .
Makes a bout 2 d oze n
AM IS H B R EA K FA ST
CASSE R O LE
JE SSIC A K RAUS
DELAW ARE, O H
This is m y g o-to a ll- in -o ne b re a kfa st fo r a c ro w d. S o sim ple , a ffo rd able a nd
delic io us, a nd c a n e a sily b e m ade t h e n ig ht b efo re
.
1 l b . g ro u nd p ork b re a k fa st s a u sa ge, b ro w ned a n d d ra in ed
4 c . f r o zen s h re d ded h ash bro w n p ota to es, t h aw ed
3/4 c . s w eet o n io n , d ic ed
10 e g gs, b ea te n
2 c . s h re d ded C hed dar c h eese
1-1 /2 c . s h re d ded S w is s c h eese
1-1 /2 c . c o tta ge c h eese
1 C om bin e all in gre d ie n ts in a la rg e b ow l; m ix w ell. S poon in to a g re ase d
13"x 9" b ak in g p an . B ak e, u nco vere d , a t 3 50 d eg re es f o r 3 5 to 4 0 m in ute s, u ntil
eg gs a re s e t a n d c h eese i s m elte d . L et s ta n d 1 0 m in ute s b efo re s e rv in g.
Makes 1 0 s e rv in gs
OAT M EA L W AFFL ES
LIS A M CCLELLA ND C O LU M BU S, O H
These w affle s w ere a fa vo rite h olid ay b re a kfa st o f m in e w hen I w as g ro w in g u p.
My m oth er d id n’t tr u st w affle m ix es, s o th is is h er fr o m -s c ra tc h r e cip e. T hey a re
whole so m e and yu m my, esp ecia lly w hen to pped w ith w arm cin nam on-a pple
co m pote
.

1-1 /2 c . a ll- p urp ose f lo u r
1 c . q uic k -c o ok in g r o lle d o ats , u nco ok ed
1 T . b ak in g p ow der
1/4 t . s e a s a lt
2 t . p um pkin p ie s p ic e
1 t . v an illa e x tr a ct
2 e g gs, l ig h tly b ea te n
1-1 /2 c . m ilk
6 T . b utte r, m elt e d a n d s lig h tly c o ole d
2 T . b ro w n s u gar, p ack ed
Garn is h : b utte r, w arm ed m ap le s y ru p
1 I n a l a rg e b ow l, m ix t o geth er f lo ur, o ats , b ak in g p ow der, s a lt, s p ic e a n d v an illa ;
se t a sid e.
2 I n a s e p ara te b ow l, s tir t o geth er r e m ain in g i n gre d ie n ts e x cep t g arn is h . A dd e g g
mix tu re t o f lo ur m ix tu re ; s tir u ntil b le n ded .
3 P our b atte r b y 1 /3 c u pfu ls o nto a p re h eate d , lig htly g re ase d w aff le ir o n. B ak e
acco rd in g to m an ufa ctu re r’s in str u ctio ns. S erv e to pped w ith b utte r a n d m ap le
sy ru p.
Makes a bout 6 w affle s
ST IR -A BO UTS
REBEK AH C AIL LO UET W EST M IL T O N, O H
A sp ecia l b re a kfa st tr e a t m y G re a t- G ra ndm a H ecka m an a lw ays m ade fo r u s
when w e s ta yed o vern ig ht w ith h er. I t’s q uite a n o ld r e cip e t h at’s s o m eth in g l ik e a
panca ke
.
2 c . a ll- p urp ose f lo u r
1 T . s u gar

2 t . b ak in g p ow der
1/2 t . s a lt
2 c . m ilk
1 e g g, b ea te n
Garn is h : b utte r, m ap le s y ru p
1 I n a l a rg e b ow l, b eat a ll i n gre d ie n ts e x cep t g arn is h t o geth er u ntil s m ooth .
2 H eat a lig htly g re ase d s k ille t o ver m ed iu m -h ig h h eat. D ro p la rg e s p oonfu ls o f
th e b atte r i n to s k ille t. W hen g old en o n o ne s id e, t u rn o ver w ith a p an cak e t u rn er;
ch op b atte r in to o ne-in ch p ie ces. K eep tu rn in g a n d c o okin g u ntil s e t a n d g old en
on a ll s id es. S erv e w ith b utte r a n d m ap le s y ru p.
Serv es 4
FE ST IV E B R UNCH
FR IT TA TA
REN AE S C H EID ER ER
BEA LLSV IL LE, O H
Serv e th is d elic io us e g g d is h in th e s k ille t th at y o u c o ok it in fo r a fu n a nd r u stic
lo ok
.
8 e g gs, b ea te n
1/2 t . s a lt
1/8 t . p ep per
1/2 c . s h re d ded C hed dar c h eese
2 T . b utte r
2 c . r e d , g re en a n d y ello w p ep pers, c h op ped
1/4 c . o n io n , c h op ped
Garn is h : c h op ped f r e sh p arsle y
1 B eat t o geth er e g gs, s a lt a n d p ep per. F old i n C hed dar c h eese a n d s e t a sid e. M elt

butte r o ver m ed iu m h eat in a 1 0" n on-s tic k , o ven -s a fe s k ille t. A dd p ep pers a n d
onio n to s k ille t; s a u té u ntil te n der. P our e g gs o ver p ep pers a n d o nio n; d on’t s tir.
Cover a n d c o ok o ver m ed iu m -lo w h eat f o r a b out 9 m in ute s. E ggs a re s e t w hen
fritta ta i s l ig htly g old en o n t h e u nders id e.
2 T urn o ven o n b ro il. M ove sk ille t fro m sto veto p to o ven ; b ro il to p a b out 5
in ch es f ro m h eat u ntil l ig htly g old en . G arn is h w ith p ars le y.
Serv es 6
WEST ER N O M ELET C RO CK ER Y
CASSE R O LE
TIN A K NO TTS
CABLE, O H
Let y o ur s lo w c o oker d o a ll th e w ork o vern ig ht. T he n ext m orn in g, y o u’ll h ave a
hot, f illin g b re a kfa st r e a dy t o e n jo y!
32-o z. p kg. f r o zen s h re d ded h ash bro w ns
1 l b . b aco n , c ris p ly c o ok ed a n d c ru m ble d
1 o n io n , d ic ed
1 g re en p ep per, d ic ed
1-1 /2 c . s h re d ded C hed dar o r M on te re y J ack c h eese
1 d oz. e g gs
1 c . m ilk
1 t . s a lt
1 t . p ep per
Optio n al: h ot p ep per s a u ce
1 I n a g re ase d s lo w c o oker, l a y er f ro zen h ash bro w ns, b aco n, o nio n, g re en p ep per
an d c h eese . R ep eat l a y erin g 2 t o 3 m ore t im es, e n din g w ith c h eese ; s e t a sid e.
2 W his k to geth er eg gs, m ilk , sa lt an d p ep per; p our o ver in gre d ie n ts in slo w
co oker. C over a n d c o ok o n lo w s e ttin g f o r 1 0 to 1 2 h ours . S erv e w ith h ot s a u ce,
if d esir e d .

Serv es 6 t o 8

CH APT ER T W O
GARDEN -F R ESH
Sala d s & S id es
T O SS T O GETH ER G REAT T A ST E A ND H EA LT H Y
GOODNESS T O M AK E F R ESH -F R O M -T H E-
FA RM S A LA DS & S ID ES T H AT A RE P A CK ED
WIT H F U LL-O N F L AV O R.
7 -F R UIT S A LA D
LA URIE P A RK S W EST ER V IL LE, O H
T he s o oth in g ta ste o f th is c h ille d fr u it s a la d w ill b e w elc o m e d urin g th e h ea t o f
s u m mer.
1/2 c . l im e j u ic e
1/2 c . w ate r
1/2 c . s u gar
2 n ecta rin es, p eele d a n d t h in ly s lic ed

1 b an an a, t h in ly s lic ed
1 p t. b lu eb errie s
1 p t. s tr a w berrie s, h ulle d a n d s lic ed
1-1 /2 c . w ate rm elo n , s c o op ed i n to b alls
1-1 /2 c . g re en g ra p es 1 k iw i, p eele d a n d c h op ped
1 W his k to geth er lim e ju ic e, w ate r an d su gar in a m ed iu m b ow l u ntil su gar
dis so lv es; a d d n ecta rin es a n d b an an as, s tir rin g t o c o at.
2 C om bin e re m ain in g in gre d ie n ts in a 2-1 /2 quart gla ss se rv in g bow l; ad d
necta rin e m ix tu re , g en tly t o ssin g t o m ix . C over a n d r e frig era te o ne h our.
Serv es 8 t o 1 0
OHIO F U N F A CT
Jam es J . R it ty , o f D ayto n , i n ven te d t h e c a sh r e g is te r i n 1 879
to s to p h is p atr o n s f r o m p ilf e rin g h ou se p ro fit s . G ood i d ea !
BA CO N-S P IN ACH
CASSE R O LE
SA RAH S H ESK O W EST
FA RM IN G TO N, O H
This is a n e a sy, c h eesy w ay to g et y o ur fa m ily to lo ve s p in ach ! W e s e rv e it a s a
sid e b ut i t c a n b e a m ain d is h i f y o u l ik e.
4 s lic es b aco n , c u t i n to b it e -s iz e p ie ces
1 o n io n , c h op ped
4-o z. p kg. s lic ed m ush ro om s
1 c . l ig h t w hip pin g c re a m
1 t . l e m on j u ic e

1/2 c . s h re d ded S w is s c h eese
1/2 c . s h re d ded p ro volo n e c h eese
1/2 c . g ra te d P arm esa n c h eese
16-o z. p kg. f r e sh s p in ach , t o rn
1 F ry b aco n in a s k ille t u ntil c ris p . A dd o nio n a n d m ush ro om s to s k ille t; s a u té
until o nio n i s t e n der. A dd w hip pin g c re am , l e m on j u ic e a n d c h eese s.
2 P la ce s p in ach i n a b ow l; t o p w ith b aco n m ix tu re a n d b le n d w ell. P la ce m ix tu re
in a w ell- g re ase d 2 -q uart c asse ro le d is h a n d b ak e a t 3 50 d eg re es f o r 4 5 m in ute s
to o ne h our.
Serv es 4
CANDIE D S W EET
PO TA T O ES
CH RIS R EV EN NAUG H
MEN TO R, O H
We lo ve th is c le ver w ay to fix a n o ld fa vo rite b y u sin g a n o ven ro astin g b ag.
There ’s n o m essy, s tic ky c le a n-u p...j u st t o ss a w ay t h e b ag!
1/4 c . a ll- p urp ose f lo u r
4 s w eet p ota to es, p eele d a n d t h in ly s lic ed
1/3 c . b ro w n s u gar, p ack ed
1/4 c . b utte r, s lic ed
2 T . m ap le -fla vore d p an ca k e s y ru p
1/4 t . n utm eg
1 S hak e flo ur in a la rg e o ven b ag ; a rra n ge b ag in a 1 3"x 9" b ak in g p an . T oss
sw eet p ota to es w ith re m ain in g in gre d ie n ts to b le n d; a rra n ge in a n e v en la y er
in sid e b ag . C lo se b ag w ith p ro vid ed n ylo n tie ; c u t s ix 1 /2 -in ch s lits in to p. B ak e
at 3 50 d eg re es f o r 4 5 m in ute s.

Serv es 6 t o 8
BO UNTIF U L G ARDEN
SA LA D
JO ANNE F A JA CK
YO UNG ST O W N, O H
Gra ndm a a lw ays s e rv ed t h is s a la d w hen w e c a m e t o v is it. W e l o ved t o w atc h h er
puttin g to geth er th is b ig b ea utifu l b ow l o f p re tty c o lo rs a nd w onderfu l ta stin g
fr u its .
6 c . s p in ach , t o rn
1 l b . r o m ain e l e ttu ce, t o rn
1 s ta lk c ele ry , c h op ped
1 r e d o n io n , c h op ped
1 t o m ato , c h op ped
1/2 c u cu m ber, c h op ped
1 b unch f r e sh c ila n tr o , c h op ped
1 c lo ve g arlic , f in ely c h op ped
1/2 o ra n ge, p eele d a n d s e ctio n ed
3/4 c . b la ck berrie s, r a sp berrie s a n d/o r b lu eb errie s
1/4 c . s tr a w berrie s, h ulle d a n d s lic ed
1/4 c . c h op ped w aln uts o r p eca n s, t o aste d
Garn is h : c ro u to n s
1 P la ce a ll o f th e in gre d ie n ts e x cep t c ro uto ns in to a la rg e s a la d b ow l a n d to ss to
mix . D riz zle w ith R asp berry D re ssin g; g arn is h w ith c ro uto ns.
Serv es 6 t o 8
RASP B ER RY D RESSIN G
3/4 c . t o 1 c . r a sp berrie s, c ru sh ed
1 c . o il

1/4 c . r a sp berry v in eg ar
1 T . s u gar
2 T . l e m on j u ic e s a lt a n d p ep per t o t a ste
1 C om bin e all in gre d ie n ts ex cep t sa lt an d p ep per; w his k w ell . A dd sa lt an d
pep per t o t a ste .
CH IL I-C O RNBR EA D
SA LA D
JE N NY Y O UNG M ANSF IE LD ,
OH
Want a p otlu ck s a la d th at e very o ne w ill lo ve? T his is it! W hen s w eet c o rn is in
se a so n, u se i t i n ste a d o f t h e c a nned c o rn f o r e ven m ore f la vo r.
8-1 /2 o z. p kg. c o rn bre a d m uffin m ix
4-o z. c a n c h op ped g re en c h ile s
1/8 t . g ro u nd c u m in
1/8 t . d rie d o re g an o
1/8 t . d rie d s a ge
1 c . m ayon nais e
1 c . s o u r c re a m
1-o z. e n v. r a n ch s a la d d re ssin g m ix
2 1 5-o z. c a n s p in to b ea n s, d ra in ed
2 1 5-1 /2 o z. c a n s c o rn , d ra in ed
3 t o m ato es, c h op ped
1 c . g re en p ep per, c h op ped
1 c . o n io n , c h op ped
10 s lic es b aco n , c ris p ly c o ok ed a n d c ru m ble d
2 c . s h re d ded C hed dar c h eese
1 P re p are co rn bre ad m ix acco rd in g to p ack ag e d ir e ctio ns; stir in ch ile s an d

se aso nin gs. S pre ad b atte r i n a g re ase d 8 "x 8" b ak in g p an . B ak e a t 4 00 d eg re es f o r
20 t o 2 5 m in ute s, u ntil c en te r t e sts d one; s e t a sid e t o c o ol.
2 I n a s m all b ow l, c o m bin e m ay onnais e , s o ur c re am a n d r a n ch d re ssin g m ix ; s e t
asid e. C ru m ble h alf o f th e c o rn bre ad in to a g la ss b ow l. L ay er w ith h alf e ach o f
bean s, m ay onnais e m ix tu re , co rn , to m ato es, g re en p ep per, o nio n, b aco n an d
ch eese . R ep eat l a y ers . C over a n d r e frig era te f o r 2 h ours .
Makes 1 2 s e rv in gs
CIN DY’S S P IN ACH & C O RN
SA UTÉ
CIN DY K AT R IS
FR ANK LIN , O H
Here ’s a w ay to e n jo y fr e sh sp in ach w hen it’s a bundant. Y o u’ll e a t e very b ite
even if y o u’r e n ot a fa n o f s p in ach ! E njo y w ith c ru sty F re n ch b re a d to s o ak u p
all t h e d elic io us d rip pin gs.
1 T . b utte r
1 T . o liv e o il
1 t . g arlic , m in ced
1 b unch g re en o n io n s, s lic ed
1 e a r w hit e c o rn , k ern els c u t f r o m e a r
1 l b . f r e sh s p in ach , t o rn
ju ic e o f 1 /2 l e m on
sa lt a n d c ra ck ed p ep per t o t a ste
1 t o m ato , d ic ed
1/2 c . c ru m ble d f e ta c h eese
1 In a la rg e sk ille t, m elt b utte r o ver m ed iu m h eat. A dd o liv e o il, g arlic a n d
onio ns; s a u té f o r 2 t o 3 m in ute s. S tir in c o rn . A dd s p in ach t o s k ille t b y h an dfu ls ;
allo w e ach h an dfu l t o w ilt s lig htly b efo re a d din g m ore .
2 C ook u ntil sp in ach h as re d uced b y h alf ; re m ove fro m h eat. S queeze le m on

ju ic e o ver th e to p. S easo n g en ero usly w ith s a lt a n d p ep per; to p w ith to m ato a n d
ch eese .
Makes 6 s e rv in gs
CO RNBR EA D-B IS C UIT
DRESSIN G
JE N NIF E R K ANN
DAY TO N, O H
Bake u p y o ur fa vo rite p acka ged c o rn bre a d a nd b is c u it m ix es to m ake th is ta sty
stu ffin g.
4 c . c o rn bre a d c ru m bs
4 c . b is c u it c ru m bs
6 s ta lk s c ele ry , c h op ped
1 o n io n , c h op ped
1/3 c . b utte r, m elt e d
1 T . d rie d p arsle y o r 2 T . f r e sh p arsle y , c h op ped
1 t . d rie d s a ge
1 t . s a lt
1 t . p ep per
2-1 /2 c . c h ic k en o r t u rk ey b ro th
1/2 c . m ilk
1 S pre ad c o rn bre ad a n d b is c u it c ru m bs o n 2 u ngre ase d b ak in g s h eets . B ak e a t
300 d eg re es f o r 1 5 m in ute s, o r u ntil c ru m bs a re t o aste d , s tir rin g t w ic e. S et a sid e.
2 S au té c ele ry a n d o nio n in b utte r o ver m ed iu m h eat u ntil te n der; r e m ove f ro m
heat. C om bin e c ele ry a n d c ru m b m ix tu re s w ith s e aso nin gs in a la rg e b ow l. S tir
in b ro th a n d m ilk ; s tir to m ix . S poon in to a g re ase d 1 3"x 9" b ak in g p an . B ak e,
unco vere d , a t 3 50 d eg re es f o r o ne h our, o r u ntil g old en .
Serv es 1 0

KIT C H EN T IP
Pla ce a b unch o f f r e sh p arsle y i n t h e f r id ge i n a w ate r-fille d
tu m ble r c o vere d w it h a p la stic b ag. It w ill k eep it s ju st-
pic k ed f la vor f o r u p t o a w eek , r e a d y t o s n ip i n to s o u ps a n d
sa la d s.
EA SY M ANDARIN -S P IN ACH
SA LA D
IR EN E R O BIN SO N
CIN CIN NAT I, O H
This fr e sh a nd fr u ity s a la d is s c ru m ptio us! T ry it w ith s lic ed s tr a w berrie s a nd
poppy s e ed d re ssin g t o o.
1-1 /2 l b s. b ab y s p in ach
2 1 1 -o z. c a n s m an darin o ra n ges, d ra in ed
2-1 /4 o z. p kg. s lic ed a lm on ds, t o aste d
Ita lia n s a la d d re ssin g t o t a ste
1 C om bin e sp in ach , o ra n ges a n d a lm onds in a la rg e sa la d b ow l. D riz zle w ith
sa la d d re ssin g.
Makes 8 s e rv in gs
CO UNTR Y C O RN
PU DDIN G
JO A NN G OOSE BER RY
PA T C H
I lik e to p op th is in th e s lo w c o oker e a rly in th e a fte rn oon, w ork in th e g ard en

and th en s e rv e it w ith a s im ple p ic n ic -s ty le s u pper o f g rille d c h ic ken o r b urg ers.
Yu m !
1/4 c . o n io n , c h op ped
1/4 c . g re en p ep per, c h op ped
2 t . b utte r
1/4 c . t o m ato , c h op ped
4 e g gs, b ea te n
1/2 c . e v ap ora te d m ilk
16-o z. c a n c re a m ed c o rn
1/2 t . s a lt
1/4 t . p ep per
1 c . s h re d ded C hed dar c h eese
1 I n a s k ille t o ver m ed iu m h eat, s a u té o nio n a n d g re en p ep per i n b utte r u ntil s o ft.
Stir i n t o m ato a n d c o ok f o r o ne m in ute l o nger; r e m ove f ro m h eat.
2 W his k to geth er re m ain in g in gre d ie n ts e x cep t c h eese ; stir in o nio n m ix tu re .
Tra n sfe r to a lig htly g re ase d s lo w c o oker. C over a n d c o ok o n h ig h s e ttin g f o r 2 -
1/2 t o 3 h ours . S prin kle w ith c h eese ; c o ver a n d c o ok j u st u ntil c h eese m elts .
Makes 4 t o 6 s e rv in gs
CO UNTR Y C ABIN
PO TA T O ES
CARO L L Y TLE C O LU M BU S,
OH
One fa ll, w e s ta yed in a b ea utifu l 1 8O Os lo g c a bin in s o uth ern O hio . N ot o nly
was i t p ea cefu l a nd r e la xin g, b ut t h e m ea ls t h ey s e rv ed w ere w onderfu l! I g ot t h is
re cip e t h ere .
4 1 4-1 /2 o z. c a n s s lic ed p ota to es, d ra in ed

2 1 0-3 /4 o z. c a n s c re a m o f c ele ry s o u p
16-o z. c o n ta in er s o u r c re a m
10 s lic es b aco n , c ris p ly c o ok ed a n d c ru m ble d
6 g re en o n io n s, t h in ly s lic ed
1 P la ce p ota to es in a slo w c o ok er. In a b ow l, c o m bin e re m ain in g in gre d ie n ts ;
pour o ver p ota to es a n d stir g en tly . C over a n d c o ok o n h ig h se ttin g fo r 4 to 5
hours .
Makes 1 0 t o 1 2 s e rv in gs
KIT C H EN T IP
Bags o f s a la d m ix a re r e a l tim e-s a vers. K eep o p en ed b ags
of g re en s c ris p y b y s to rin g in a ir tig h t c o n ta in ers o r p la stic
zip pin g b ags. B e su re to sq ueeze ou t all th e air b efo re
re fr ig era tin g.
GRANDM A B EV ’S G REEK
SA LA D
EVA N M IC K LEY
DELAW ARE, O H
When ever M om m akes a sa la d, m y sis te rs E m ma a nd G ra cie a nd I a lw ays
ask ...“ Is t h is G ra ndm a B ev’s S ala d?” I t’s t h e b est!
1/2 c . c a n ola o il
1/4 c . c id er v in eg ar
1-1 /2 t . d rie d o re g an o
1-1 /2 t . g arlic p ow der

1-1 /2 t . s a lt
1 h ea d r o m ain e l e ttu ce, t o rn
1/2 c u cu m ber, c u bed
1/2 c . g ra p e t o m ato es, h alv ed
1/4 r e d o n io n , t h in ly s lic ed
Optio n al: c ru m ble d f e ta c h eese
Garn is h : c ro u to n s
1 C om bin e o il, v in eg ar a n d s e aso nin gs i n a j a r w ith a t ig ht- fittin g l id ; s h ak e u ntil
th oro ughly b le n ded . S et a sid e.
2 A dd re m ain in g in gre d ie n ts e x cep t c ro uto ns to a la rg e s a la d b ow l. T oss w ith
dre ssin g t o t a ste ; g arn is h w ith c ro uto ns.
Makes 6 s e rv in gs
PR ESE N TA T IO N
When s e rv in g a s a la d w it h c h eese , h erb s o r s p ic es, s e t o u t
ad dit io n al sm all b ow ls o f ea ch so m ore ca n b e a d ded if
desir e d .
GRIL LED C H IC K EN
SA LA D
LA RRY B O DNER D UBLIN ,
OH
The c h opped a pple i n t h is d re ssin g m akes t h is s a la d e xtr a s p ecia l a nd e le g ant.
1 c . a p ple , p eele d , c o re d a n d f in ely c h op ped
1/2 c . a p ple j u ic e
1 T . c id er v in eg ar

1 t . c o rn sta rc h
4 b on ele ss, s k in le ss c h ic k en b re a sts
6-o z. p kg. m ix ed s a la d g re en s
1/2 c . r e d p ep per, s lic ed
3/4 c . c ru m ble d b lu e c h eese
1/2 c . s h re d ded C hed dar c h eese
1/4 c . s lic ed a lm on ds, t o aste d
1 C om bin e a p ple , j u ic e, v in eg ar a n d c o rn sta rc h i n a s m all s a u cep an o ver m ed iu m
heat; c o ok a n d s tir u ntil th ic k en ed . C hill. G rill c h ic k en b re asts u ntil ju ic es ru n
cle ar; l e t c o ol, t h en s lic e.
2 D iv id e s a la d g re en s a m ong 4 s e rv in g p la te s; to p e ach w ith g rille d c h ic k en , r e d
pep per a n d a s p rin klin g o f c h eese s a n d a lm onds. D riz zle w ith d re ssin g a n d s e rv e
im med ia te ly .
Makes 4 s e rv in gs
BLA CK B EA N
CASSE R O LE
TA M I B O W MAN M ARY SV IL LE,
OH
A n o-fu ss s id e c a sse ro le ...w atc h i t d is a ppea r!
1/3 c . l o n g-c o ok in g b ro w n r ic e, u nco ok ed
1 c . v eg eta b le b ro th
1 T . o liv e o il
1/3 c . o n io n , d ic ed
1 z u cch in i, t h in ly s lic ed
1/2 c . s lic ed m ush ro om s
1/2 t . g ro u nd c u m in
sa lt t o t a ste

ca yen ne p ep per t o t a ste
15-o z. c a n b la ck b ea n s, d ra in ed a n d r in se d
4-o z. c a n d ic ed g re en c h ile s, d ra in ed
1/3 c . c a rro ts , p eele d a n d s h re d ded
2 c . s h re d ded S w is s c h eese , d iv id ed
1 C om bin e ric e a n d v eg eta b le b ro th in a s a u cep an a n d b rin g to a b oil. R ed uce
heat t o l o w ; c o ver a n d s im mer f o r 4 5 m in ute s. S et a sid e. H eat o il i n a s k ille t o ver
med iu m h eat; s a u té o nio n u ntil te n der. S tir in z u cch in i, m ush ro om s, c u m in , s a lt
an d c ay en ne p ep per. C ook a n d s tir u ntil z u cch in i i s l ig htly g old en .
2 M ix r ic e, z u cch in i m ix tu re , b ean s, c h ile s, c arro ts a n d o ne c u p c h eese i n a l a rg e
bow l. P our in to a g re ase d 1 3"x 9" b ak in g p an ; s p rin kle w ith re m ain in g c h eese .
Cover c asse ro le l o ose ly w ith a lu m in um f o il.
3 B ak e a t 3 50 d eg re es fo r 3 0 m in ute s. U nco ver a n d b ak e 1 0 m ore m in ute s, o r
until b ubbly a n d l ig htly g old en .
Serv es 6 t o 8
HOM EST Y LE
ST U FFIN G
LO RI R O SE N BER G U NIV ER SIT Y
HEIG HTS, O H
Honestly , th is s tu ffin g r e cip e ta ste s ju st lik e th e o ne m y m om u se d to m ake...b ut
sh e s p en t h ours f u ssin g o ver h ers!
2 c . c ele ry , c h op ped
2 c . o n io n , c h op ped
1/4 c . f r e sh p arsle y , m in ced
1 T . m arg arin e
24-o z. p kg. b re a d c u bes f o r s tu ffin g
1-1 /2 t . s a lt

1-1 /2 t . d rie d s a ge
1 t . p ou lt r y s e a so n in g
1/2 t . d rie d t h ym e
1/2 t . s e a so n ed s a lt
1/2 t . p ep per
2 e g gs, w ell b ea te n
32-o z. c o n ta in er c h ic k en b ro th
1 In a la rg e sk ille t over m ed iu m heat, sa u té cele ry , onio n an d pars le y in
marg arin e u ntil v eg eta b le s a re te n der. I n a la rg e b ow l, to ss to geth er b re ad c u bes
an d s e aso nin gs. I n a s m all b ow l, w his k to geth er e g gs a n d b ro th ; p our o ver b re ad
mix tu re . A dd c ele ry m ix tu re ; m ix w ell.
2 T ra n sfe r t o a g re ase d s lo w c o oker. C over a n d c o ok o n l o w s e ttin g f o r 5 h ours .
Serv es 1 0 t o 1 2
GOLD EN H OM E
FR IE S
JE N NIF E R P A T R IC K D ELAW ARE,
OH
Yo u c a n’t m is s w hen y o u p air t h ese f r ie s w ith y o ur f a vo rite b re a kfa st d is h .
3 T . o liv e o il, d iv id ed
1 o n io n , c h op ped
1 g re en p ep per, c h op ped
4 r e d sk in p ota to es, c o ok ed a n d c u t i n to 1 /2 -in ch c u bes
3/4 t . p ap rik a
1 t . s a lt
1/4 t . p ep per
1/4 c . f r e sh p arsle y , c h op ped

1 H eat o ne ta b le sp oon o il in a la rg e s k ille t o ver m ed iu m h eat. A dd o nio n a n d
gre en p ep per; c o ok 5 m in ute s o r u ntil te n der, s tir rin g o fte n . R em ove v eg eta b le s
fro m s k ille t w ith a s lo tte d s p oon; s e t a sid e.
2 A dd re m ain in g o il to sk ille t; in cre ase h eat to m ed iu m -h ig h. A dd p ota to es,
pap rik a, s a lt a n d p ep per; c o ok 1 0 m in ute s o r u ntil g old en , s tir rin g o fte n . S tir in
onio n m ix tu re a n d p ars le y ; c o ok o ne m ore m in ute , s tir rin g c o nsta n tly .
Serv es 4
KIT C H EN T IP
When re fr ig era tin g le fto ver d re ssin gs, k eep in b ottle s o r
ja rs l a b ele d w it h t h e n am e o f t h e d re ssin g a n d t h e d ate t h at
it w as r e fr ig era te d .
LO ADED M ASH ED P O TA T O
CASSE R O LE
TA M I B O W MAN
MARY SV IL LE, O H
These m ash ed p ota to es a re fu ll o f g re a t fla vo r. T hey’ll d efin ite ly b e a h ands-
dow n w in ner w ith t h e h ungry c re w w ho g et i n vite d o ver t o t r y t h em .
5-1 /2 c . m ash ed p ota to es
1/2 c . m ilk
8-o z. p kg. c re a m c h eese , s o fte n ed
8-o z. c o n ta in er s o u r c re a m
2 t . d rie d p arsle y
1 t . g arlic s a lt
1/4 t . g ro u nd n utm eg
3/4 c . s h re d ded C hed dar c h eese

6 s lic es b aco n , c ris p ly c o ok ed a n d c ru m ble d
1 C om bin e a ll in gre d ie n ts e x cep t C hed dar c h eese a n d b aco n in a la rg e m ix in g
bow l. B eat a t m ed iu m -h ig h s p eed w ith a n e le ctr ic m ix er u ntil s m ooth .
2 S poon in to a lig htly g re ase d 1 3"x 9" b ak in g p an ; to p w ith C hed dar c h eese a n d
baco n. C over a n d b ak e a t 3 50 d eg re es fo r 3 0 m in ute s. U nco ver a n d b ak e 1 0
more m in ute s o r u ntil c h eese m elts .
Serv es 1 2
MIN TED T O M AT O -
CUCUM BER S A LA D
KAREN A NTO NID ES
GAH ANNA, O H
I l o ve m akin g t h is r e fr e sh in g s a la d i n t h e s u m mertim e...f r e sh m in t r e a lly m akes i t
burst w ith f la vo r! I t’s t e rrific w ith g rille d f o od a nd k eep s w ell i n t h e f r id ge.
1/3 c . w hit e b als a m ic v in eg ar
1 T . s u gar
1 t . s a lt p ep per t o t a ste
2 c u cu m bers, c u bed
1 p t. c h erry t o m ato es, h alv ed
1/2 c . r e d o n io n , c h op ped
1/2 c . f r e sh m in t, c h op ped
2 T . o liv e o il
1 In a la rg e se rv in g b ow l, stir to geth er v in eg ar, su gar, sa lt an d p ep per. A dd
cu cu m bers ; t o ss t o c o at. C over a n d r e frig era te f o r o ne h our, s tir rin g o ccasio nally .
2 A dd r e m ain in g i n gre d ie n ts ; t o ss g en tly . S easo n w ith a d ditio nal s a lt a n d p ep per,
if d esir e d .

Makes 8 s e rv in gs
RO AST ED B U TTER NUT
SQ UASH
DEN IS E P IC CIR IL LI H UBER
HEIG HTS, O H
I g re w u p e a tin g a ll k in ds o f v e g eta ble s. S quash h as a lw ays b een a fa vo rite o f
min e. I’v e se rv ed th is sa vo ry sq uash with ro aste d ch ic ken and m ash ed
pota to es...d elis h !
4 c . b utte rn ut s q uash , h alv ed a n d s e ed s r e m oved
2 T . e x tr a -v ir g in o liv e o il
1 T . f r e sh r o se m ary , s n ip ped
2 t . k osh er s a lt
1 t . p ep per
1 D ic e s q uash a n d s p re ad o n a n u ngre ase d b ak in g s h eet. D riz zle w ith o liv e o il;
ad d s e aso nin gs a n d t o ss w ith y our h an ds.
2 B ak e, u nco vere d , a t 4 00 d eg re es f o r 3 0 to 4 0 m in ute s, u ntil te n der a n d g old en ,
stir rin g o nce. S easo n w ith a d ditio nal s a lt a n d p ep per, i f d esir e d .
Makes 4 s e rv in gs
CIN CIN NAT I S A LA D
IR EN E R O BIN SO N C IN CIN NAT I, O H
This s a la d i s s u per-e a sy t o m ake b ut i t a lw ays g ets r a ve r e vie w s! I l ik e t o s e rv e i t
in a g la ss d is h b eca use t h e c o lo rs a re s o p re tty .
1/4 c . s o u r c re a m
1/4 c . m ayon nais e

2 1 0-o z. p kgs. f r o zen p ea s, t h aw ed a n d d ra in ed
1 t o 2 g re en o n io n s, t h in ly s lic ed
1/2 l b . r e d sk in S pan is h p ea n uts
1 B le n d s o ur c re am a n d m ay onnais e in a la rg e b ow l. F old in p eas a n d o nio ns;
co ver a n d c h ill. S tir i n p ean uts j u st b efo re s e rv in g.
Makes 8 s e rv in gs
RO SE M ARY-B R AIS E D
NAV Y B EA NS
LO RI R O SE N BER G U NIV ER SIT Y
HEIG HTS, O H
The h ea rty t e xtu re a nd a ro m a o f t h is r e cip e m ake it a n in sta nt c la ssic , e sp ecia lly
on c o ld f a ll o r w in te r n ig hts .
1 l b . d rie d n avy b ea n s
10 c . w ate r
6 T . d rie d r o se m ary , d iv id ed
6 c lo ves g arlic , d iv id ed
3-1 /2 t . s e a s a lt , d iv id ed
1/2 c . p lu s 1 T . e x tr a -v ir g in o liv e o il, d iv id ed
1 r o m a t o m ato , d ic ed
1/4 t . p ep per, o r t o t a ste
1/4 c . f r e sh p arsle y , c o arse ly c h op ped
0
1 C over b ean s w ith w ate r; s o ak o vern ig ht. D ra in ; tr a n sfe r to a D utc h o ven . A dd
10 c u ps w ate r, 3 ta b le sp oons r o se m ary , 3 p re sse d g arlic c lo ves a n d 3 te asp oons
sa lt.
2 B rin g to a b oil o ver h ig h h eat. R ed uce h eat to m ed iu m -lo w ; c o ver a n d s im mer

until b ean s a re t e n der, a b out o ne h our. D ra in , r e se rv in g c o okin g l iq uid .
3 T o b ean s in D utc h o ven , a d d 1 -1 /2 c u ps re se rv ed liq uid , 1 /2 c u p o liv e o il,
to m ato , p ep per a n d r e m ain in g r o se m ary a n d s a lt. S lic e r e m ain in g g arlic a n d a d d
to b ean s.
4 B ak e, u nco vere d , at 4 75 d eg re es fo r 1 5 to 2 0 m in ute s, u ntil cre am y. A dd
pars le y a n d s o m e m ore o f th e c o okin g liq uid if b ean s a re to o d ry . S easo n w ith
ad ditio nal s a lt a n d p ep per; d riz zle w ith r e m ain in g o liv e o il.
Makes 6 s e rv in gs
PIC NIC S A LA D S K EW ER S
PA M J A M ES D ELAW ARE, O H
For a m ea l- in -o ne v ersio n, s lid e o n s o m e c u bes o f C hed dar c h eese .
8 r e d sk in p ota to es
8 p ea rl o n io n s, p eele d
1 g re en p ep per, c u t i n to 1 -in ch s q uare s
1 r e d o r y ello w b ell p ep per, c u t i n to 1 -in ch s q uare s
16 c h erry t o m ato es
1 z u cch in i, s lic ed 1 /4 -in ch t h ic k
8 w ood en s k ew ers
Optio n al: 4 -o z. c o n ta in er c ru m ble d f e ta c h eese
1 C over p ota to es w ith w ate r in a s a u cep an ; b rin g to a b oil o ver m ed iu m h eat.
Cook 1 0 t o 1 3 m in ute s, a d din g o nio ns a fte r 5 m in ute s; d ra in a n d c o ol.
2 T hre ad a ll v eg eta b le s a lte rn ate ly o nto sk ew ers . A rra n ge sk ew ers in a la rg e
sh allo w p la stic c o nta in er. D riz zle w ith V in aig re tte .
3 C over an d re frig era te at le ast one hour, tu rn in g fre q uen tly . S prin kle w ith
ch eese b efo re s e rv in g, i f d esir e d .

Serv es 8
VIN AIG RETTE
2/3 c . o liv e o il
1/3 c . r e d w in e v in eg ar
2 c lo ves g arlic , m in ced
1 T . d rie d o re g an o
1 t . s a lt
1/4 t . p ep per
1 W his k t o geth er a ll i n gre d ie n ts . M ak es a b out o ne c u p.
SC RUM PT IO US S T U FFE D
PO TA T O S K IN S
TA M MY R O W E
FR EM ONT, O H
Scru m ptio us s a ys it a ll! P lu s, th is e a sy -to -m ake a ppetiz e r w ill s a tis fy a h ungry
cro w d. S erv e w ith s o ur c re a m , s a ls a o r a nyth in g e ls e y o u l ik e o n b aked p ota to es.
4 b ak in g p ota to es, q uarte re d l e n gth w is e
oliv e o il
8-o z. c o n ta in er s o u r c re a m
1/3 c . s h re d ded C hed dar c h eese
1 t . g arlic , m in ced
1 g re en o n io n , c h op ped
2 T . b aco n b it s
2 t . d rie d p arsle y
1/2 t . s a lt
1/2 t . p ep per
Garn is h : b aco n b it s , c h op ped g re en o n io n s, s h re d ded C hed dar c h eese

1 B ru sh p ota to s k in s w ith o liv e o il; a rra n ge o n a n u ngre ase d b ak in g s h eet c u t-
sid e u p. B ak e a t 4 00 d eg re es f o r 3 0 m in ute s; c o ol. S co op o ut i n sid es o f p ota to es,
le av in g a b out 1 /8 -in ch s h ells ; r e se rv e s c o oped -o ut p ota to f o r a n oth er u se .
2 I n a b ow l, c o m bin e r e m ain in g i n gre d ie n ts e x cep t g arn is h a n d s p oon i n to p ota to
sk in s; re tu rn to bak in g sh eet. B ak e an ad ditio nal 20 m in ute s. G arn is h w ith
ad ditio nal b aco n b its , g re en o nio ns a n d C hed dar c h eese .
Serv es 4
SH EA LEEN ’S B LA CK B EA N
SA LA D
KAREN C O NG EN I B AT H ,
OH
My fr ie n d S hea le en g ot th is r e cip e fr o m a fr ie n d w ho liv es in V en ezu ela . I h ave
modifie d it o ver th e y ea rs. It’s d elic io us a nd v ersa tile , a nd I g et re q uests fo r it
every w here I ta ke it. It m ay b e e n jo yed a s e ith er a s a la d o r a d ip fo r c ru nch y
to rtilla c h ip s.
3 1 5-o z. c a n s b la ck b ea n s, d ra in ed a n d r in se d
15-o z. c a n l ig h t r e d k id ney b ea n s, d ra in ed a n d r in se d
10-o z. p kg. f r o zen c o rn , t h aw ed
1 r e d o n io n , c h op ped
3 t o 4 j a la p eñ o p ep pers, d ic ed
3 t o 4 c lo ves g arlic , p re sse d
1/2 c . r e d w in e v in eg ar
1/4 c . o liv e o il
1/2 t . g ro u nd c u m in
sa lt a n d p ep per t o t a ste
1 b unch f r e sh c ila n tr o , c h op ped
1 In a la rg e se rv in g b ow l, m ix to geth er a ll in gre d ie n ts . C over a n d re frig era te
until s e rv in g tim e. I f m ak in g a h ead o f tim e, m ix a ll in gre d ie n ts e x cep t c ila n tr o ;

sp rin kle c ila n tr o o n t o p o f s a la d .
2 Ju st befo re se rv in g, stir in cila n tr o . W ill keep fo r se v era l day s in th e
re frig era to r.
Makes 1 5 s e rv in gs
ST U FFE D C ABBA G E
CASSE R O LE
KELLY S C H URDELL
ST R O NG SV IL LE, O H
If y o u lik e stu ffe d c a bbage, y o u’ll a ppre cia te th is q uic k & e a sy v a ria tio n...n o
need t o r o ll i n div id ual c a bbage l e a ves.
10 c . c a b bage, c h op ped a n d d iv id ed
2 l b s. g ro u nd b eef
3/4 c . s o u r c re a m
1 o n io n , c h op ped
1/2 c . i n sta n t r ic e, u nco ok ed
1 t . s a lt
1 t . g arlic p ow der
2 1 0-3 /4 -o z. c a n s t o m ato s o u p
1/2 c . c a ts u p
1 c . s h re d ded C olb y c h eese
1 P la ce 5 c u ps c h opped c ab bag e in a g re ase d 1 3"x 9" c asse ro le d is h ; s e t a sid e.
Com bin e b eef, so ur cre am , o nio n, ric e, sa lt an d g arlic p ow der; sp re ad o ver
cab bag e. L ay er r e m ain in g c ab bag e o ver b eef m ix tu re ; to p w ith to m ato s o up a n d
cats u p. S prin kle w ith c h eese .
2 B ak e, c o vere d , a t 3 50 d eg re es f o r 2 h ours .
Serv es 6 t o 8

TA NG Y C O RN C ASSE R O LE
DAV E S L Y H G ALLO W AY, O H
Gre a t fo r b ru nch a nd c a su al c ele b ra tio ns, th is s id e d is h g ets a little k ic k fr o m a
dab o f h ot s a uce.
10-o z. p kg. f r o zen c o rn , t h aw ed a n d d ra in ed
1/2 c . o n io n , c h op ped
1/2 c . g re en p ep per, s lic ed i n to s tr ip s
1/2 c . w ate r
1 c . y ello w s q uash , c h op ped
1 t o m ato , c h op ped
1 c . s h re d ded C hed dar c h eese , d iv id ed
2/3 c . c o rn m ea l
1/2 c . m ilk
2 e g gs, b ea te n
3/4 t . s a lt
1/4 t . p ep per
1/4 t . h ot p ep per s a u ce
1 C om bin e c o rn , o nio n, g re en p ep per a n d w ate r in a m ed iu m s a u cep an . B rin g to
a boil; re d uce heat to m ed iu m -lo w . C over an d sim mer 5 m in ute s, or until
veg eta b le s a re c ris p -te n der. D o n ot d ra in .
2 C om bin e s q uash , to m ato , 3 /4 c u p c h eese , c o rn m eal, m ilk , e g gs, s a lt, p ep per
an d h ot p ep per sa u ce in a la rg e m ix in g b ow l. A dd c o rn m ix tu re to c o rn m eal
mix tu re ; s tir t o b le n d.
3 P our i n to a g re ase d 1 -1 /2 q uart c asse ro le d is h . B ak e, u nco vere d , a t 3 50 d eg re es
fo r 4 5 t o 5 0 m in ute s, u ntil h eate d t h ro ugh. T op w ith r e m ain in g c h eese .
Serv es 8

ST U FFE D C H ER RY
TO M AT O ES
BETTY R EEV ES
CARDIN G TO N, O H
These little veg gie tr e a ts are a re a l hit at fa m ily pic n ic s, esp ecia lly w ith
hom eg ro w n c h erry t o m ato es j u st r ip en ed a nd p ic ked o ff t h e v in e.
6 s lic es b aco n , c ris p ly c o ok ed a n d c ru m ble d
24 c h erry t o m ato es
1/2 c . l ig h t m ayon nais e
1/2 c . g re en o n io n , f in ely c h op ped
2 T . f r e sh p arsle y , c h op ped
sa lt a n d p ep per t o t a ste
1 S et a sid e p re p are d b aco n o n p ap er to w els to d ra in . C ut a th in s lic e o ff th e to p
of e ach c h erry to m ato ; d is c ard s lic es. U se a s m all s p oon t o h ollo w o ut t o m ato es;
dis c ard p ulp .
2 C om bin e re m ain in g in gre d ie n ts in a b ow l; b le n d w ell. S poon m ix tu re in to
hollo w ed -o ut t o m ato es. R efrig era te u ntil c h ille d .
Serv es 4
SW EET F R UIT
SA LSA
AIM EE S H UG ARM AN L IB ER TY
TO W NSH IP , O H
My s is te r-in -la w fir st in tr o duced m e to th is fla vo rfu l s a ls a o n a fa m ily c a m pin g
tr ip . I t h as n ow b eco m e o ur m ust- h ave s n ack w hen ever w e c a m p t o geth er! S erv e
with c in nam on p ita c h ip s.
1 p t. s tr a w berrie s, h ulle d a n d f in ely d ic ed
1 g re en a p ple , c o re d a n d f in ely d ic ed

1 m an go, p eele d , c o re d a n d f in ely d ic ed
2 T . o ra n ge m arm ala d e
1 t . g ro u nd g in ger
1 t . d rie d m in t
1 C om bin e a ll in gre d ie n ts in a s e rv in g b ow l; m ix g en tly . C over a n d k eep c h ille d
up t o 3 d ay s.
Makes 8 s e rv in gs, o r a bout 4 c u ps
WALD O RF
SL AW
LO RI R O SE N BER G U NIV ER SIT Y H EIG HTS,
OH
This is a v a ria tio n o f th e fa m ous W ald orf s a la d th at h as b een e n jo yed fo r y ea rs.
We m ade i t i n to a s la w a nd w e l o ve t o s e rv e i t w ith g rille d s a lm on o r b urg ers.
16-o z. p kg. c o le sla w m ix
2 c . B ra eb urn a p ple s, p eele d , c o re d a n d c h op ped
1 c . B artle tt p ea rs, p eele d , c o re d a n d c h op ped
1/2 c . r a is in s
3 T . c h op ped w aln uts
1/2 c . m ayon nais e
1/2 c . b utte rm ilk
1 t . l e m on z est
2 T . l e m on j u ic e
1/4 t . s a lt
1/8 t . p ep per
1 C om bin e c o le sla w , a p ple s, p ears , r a is in s a n d w aln uts i n a l a rg e b ow l; s e t a sid e.
Com bin e r e m ain in g i n gre d ie n ts , s tir rin g w ell w ith a w his k .

2 D riz zle m ay onnais e m ix tu re o ver c o le sla w m ix tu re a n d t o ss t o c o at. C over a n d
re frig era te 3 0 m in ute s.
Makes 1 0 s e rv in gs
TA NG Y T O M AT O
SL IC ES
RO BER TA S C H EELER A SH LEY,
OH
When I w as te n , I u se d to ru n to th e w oods a nd h id e w hen ever I sa w g re en
to m ato es b ein g p ic ked ...I d id n’t c a re if I n ever p eele d a noth er t o m ato ! B ut n ow I
en jo y m akin g th ese ta sty to m ato slic es...t h e to m ato es d on’t even n eed to b e
peele d .
12 g re en t o m ato es, c o re d a n d s lic ed
1 T . s a lt
1 c . v in eg ar
1 c . w ate r
1/2 c . s u gar
6 t o 8 1 -p in t c a n nin g j a rs a n d l id s, s te riliz ed
Optio n al: a d dit io n al v in eg ar
1 In a la rg e b ow l, sp rin kle to m ato es w ith sa lt. L et sta n d o ne h our at ro om
te m pera tu re ; dra in . T ra n sfe r to m ato es to a la rg e en am ele d or sta in le ss-s te el
sa u cep an o ver m ed iu m -h ig h h eat; a d d r e m ain in g i n gre d ie n ts .
2 B rin g to a b oil; b oil fo r 5 m in ute s. P ack to m ato es in h ot s te riliz ed ja rs . P our
hot liq uid over to m ato es, le av in g 1/2 -in ch head sp ace. If th ere ’s not en ough
liq uid , a d d o ne ta b le sp oon v in eg ar a n d a little b oilin g w ate r to to e ach ja r. W ip e
rim s; s e cu re w ith lid s a n d r in gs. P ro cess in a b oilin g-w ate r b ath f o r 2 0 m in ute s.
Set j a rs o n a t o w el t o c o ol. C heck f o r s e als .
Makes 6 t o 8 j a rs, d ep en din g o n s iz e o f t o m ato es

BLU EBER RY-C H IC K EN
SA LA D
DEBI D EV O RE D O VER ,
OH
Fre sh b lu eb errie s a nd le m ony y o gurt a dd a fr e sh s p in to th e “ usu al” c h ic ken
sa la d.
2 c . c h ic k en b re a st, c o ok ed a n d c u bed
3/4 c . c ele ry , c h op ped
1/2 c . r e d p ep per, d ic ed
1/2 c . g re en o n io n s, t h in ly s lic ed
2 c . b lu eb errie s, d iv id ed
6-o z. c o n ta in er l e m on y ogu rt
3 T . m ayon nais e
1/2 t . s a lt
Optio n al: B ib b l e ttu ce
1 C om bin e c h ic k en a n d v eg eta b le s in a la rg e b ow l. G en tly stir in 1 -1 /2 c u ps
blu eb errie s; r e se rv e r e m ain in g b errie s.
2 B le n d r e m ain in g in gre d ie n ts e x cep t le ttu ce. D riz zle o ver c h ic k en m ix tu re a n d
gen tly to ss to c o at. C over a n d re frig era te 3 0 m in ute s. S poon o nto le ttu ce-lin ed
pla te s, i f d esir e d . T op w ith r e se rv ed b lu eb errie s.
Makes 4 s e rv in gs
BO NUS I D EA
To m ak e y ou r lu nch m en u m ore c o m ple te , k eep f la t b re a d
or b agu ette slic es in y ou r fr e ezer to w arm u p a n d se rv e
wit h c o ld s a la d s.

CH APT ER T H REE
SA T IS F Y IN G
Sou ps & S an dw ic h es
G AT H ER T O GETH ER W IT H F A M IL Y & F R IE N DS
TO C O ZY U P W IT H A B O W L O F S O UL-
S O OTH IN G S O UP O R A T A ST Y S A NDW IC H F O R
A L IG HT A ND L IV ELY M EA L.
C LA SSIC C O NEY
S A UCE
JIL L B U RTO N G OOSE BER RY
PA T C H
M akes e n ough t o s a tis fy a h ungry t e a m o f L ittle L ea guers!
3 l b s. l e a n g ro u nd b eef, b ro w ned a n d d ra in ed
28-o z. c a n t o m ato p urée
1 c . o n io n , c h op ped

2 T . c h ili p ow der
1-1 /2 T . m usta rd
1-1 /2 T . W orc este rsh ir e s a u ce
1 T . s a lt
1 T . p ep per
1 t . g arlic p ow der
1 C om bin e a ll i n gre d ie n ts i n a s lo w c o oker. C over a n d c o ok o n h ig h s e ttin g f o r 3
hours , s tir rin g o ccasio nally . T urn h eat t o l o w s e ttin g t o k eep w arm .
Makes e n ough s a uce f o r a bout 2 0 h ot d ogs
AM IS H P E A NUT B U TTER
SP R EA D
JE N NIE W IS E M AN
CO SH OCTO N, O H
Spre a d o ver s lic es o f h om em ade b re a d, th is is a fa vo rite o f A m is h fa m ilie s...i t
will b e i n y o ur f a m ily , t o o!
3/8 c . c o rn s y ru p
5 c . b ro w n s u gar, p ack ed
2-1 /2 c . h ot w ate r
1 t . v an illa e x tr a ct
40-o z. j a r c re a m y p ea n ut b utte r
3 l b s. m arsh m allo w c re m e
6 1 -p in t p la stic c o n ta in ers a n d l id s, s te riliz ed
1 C om bin e c o rn s y ru p, b ro w n s u gar a n d w ate r i n a s a u cep an ; b rin g t o a b oil o ver
med iu m heat. R em ove fro m heat an d co ol co m ple te ly . Stir in re m ain in g
in gre d ie n ts .
2 S poon in to a 3 -q uart c o nta in er a n d c o ver; r e frig era te o vern ig ht. B rin g to r o om

te m pera tu re . S poon in to c o nta in ers , le av in g 1 /2 -in ch h ead sp ace; a d d lid s. S to re
in r e frig era to r.
Makes 6 c o nta in ers
CH IC K EN S A LA D
SA NDW IC H ES
SU SA N S M IT H L O NDO N,
OH
Serv ed w ith sm all slic es o f fr e sh m elo n o r str a w berrie s, th ese sa ndw ic h es a re
perfe ct f o r a q uic k a nd t a sty l u nch
.
3/4 l b . c h ic k en b re a st, c o ok ed a n d d ic ed
1 c . c ele ry , t h in ly s lic ed
1/4 c . s e ed le ss r e d g ra p es, h alv ed
2-1 /2 T . r a is in s
1/2 c . p la in l o w -fa t y ogu rt
2 T . m ayon nais e
2 T . s h allo ts , c h op ped
2 T . f r e sh t a rra gon , c h op ped
1/8 t . s a lt
1/8 t . w hit e p ep per
6 d in ner-s iz e w hole -w hea t b uns, s p lit
le ttu ce l e a ves
1 C om bin e c h ic k en , c ele ry , g ra p es a n d ra is in s in a la rg e b ow l. B le n d to geth er
yogurt, m ay onnais e , sh allo ts , ta rra g on, sa lt a n d p ep per in a sm all b ow l. A dd
yogurt m ix tu re t o c h ic k en m ix tu re ; s tir g en tly t o c o at.
2 D iv id e m ix tu re e v en ly a m ong b uns. P la ce le ttu ce le av es o ver c h ic k en m ix tu re
an d p la ce t o ps o n b uns.
Makes 6 s e rv in gs

OHIO F U N F A CT
Ohio is co n sid ere d “T he Bir th pla ce of Avia tio n .” The
Wrig h t B ro th ers, c re d it e d a s in ven to rs o f t h e f ir st a ir p la n e,
haile d f r o m D ayto n .
VIC K IE ’S S H RED DED C H IC K EN
SA NDW IC H ES
VIC K IE
GOOSE BER RY
PA T C H
Ten der ch ic ken pile d hig h on a so ft bun... ju st lik e th e sa ndw ic h es at old -
fa sh io ned c h urc h s o cia ls
.
4 T . o liv e o il
4 b on ele ss, s k in le ss c h ic k en b re a sts
1 o n io n , c h op ped
10-3 /4 o z. c a n c re a m o f m ush ro om s o u p
1 c . c h ic k en b ro th
2 t . s o y s a u ce
2 t . W orc este rsh ir e s a u ce
1/2 c . s h erry o r c h ic k en b ro th
sa lt a n d p ep per t o t a ste
8 s a n dw ic h b uns, s p lit
Optio n al: p ic k le s lic es, l e ttu ce l e a ves
1 H eat o il in a s k ille t o ver m ed iu m -h ig h h eat. B ro w n c h ic k en f o r 5 m in ute s o n
each s id e. P la ce c h ic k en i n a s lo w c o oker; s e t a sid e.
2 A dd o nio n to sk ille t; sa u té u ntil g old en . A dd so up, b ro th , sa u ces, sh erry o r
bro th , s a lt a n d p ep per to s k ille t; s tir w ell a n d p our o ver c h ic k en in s lo w c o oker.

Cover a n d c o ok o n l o w s e ttin g f o r 6 t o 8 h ours . S hre d c h ic k en w ith a f o rk ; s p oon
onto b uns. G arn is h w ith p ic k le s a n d l e ttu ce, i f d esir e d .
Makes 8 s a ndw ic h es
IR EN E’S P O RTA BELLA
BU RG ER S
IR EN E R O BIN SO N
CIN CIN NAT I, O H
Scru m ptio us...I p ro m is e y o u w on’t m is s th e m ea t! S erv e th is o n p re tz e l b uns to
brin g o ut t h e b ea uty o f t h e m ush ro om s
.
4 p orta b ella m ush ro om c a p s
1 c . I ta lia n s a la d d re ssin g
4 p re tz el o r s o u rd ou gh b uns, s p lit
4 s lic es M uen ste r o r G ru yère c h eese
Garn is h : r o m ain e l e ttu ce o r a ru gu la
1 C om bin e m ush ro om s a n d s a la d d re ssin g in a p la stic z ip pin g b ag , tu rn in g to
co at. C hill 3 0 m in ute s, tu rn in g o ccasio nally . R em ove m ush ro om s, d is c ard in g
dre ssin g.
2 G rill m ush ro om s, c o vere d w ith g rill lid , o ver m ed iu m h eat f o r 2 to 3 m in ute s
on e ach s id e. G rill b uns, c u t- s id e d ow n, o ne m in ute , o r u ntil to aste d . T op b uns
with m ush ro om , c h eese a n d l e ttu ce o r a ru gula ; s e rv e s a n dw ic h es i m med ia te ly .
Serv es 4
OHIO F U N F A CT
Ohio an s lik e th eir sa n dw ic h es! C la ssic s lik e T on y P ack o's
ch ili dogs in Tole d o an d th e gin orm ou s burg er at
Thurm an 's C afe in th e G erm an V illa ge n eig h borh ood o f

Colu m bus h ave cu lt fo llo w in gs. T he sa m e is tr u e fo r th e
yu m my c o rn ed b eef a t S ly m an 's i n d ow nto w n C le v ela n d.
JO AN’S C H IL I
JO AN S H EA RM AN T O LED O , O H
I lik e to m ake th is a d ay in a dva nce s o th e s p ic y fla vo rs c a n m in gle , th en r e h ea t
it o n t h e s to veto p t h e n ext d ay t o s e rv e w ith c ra ckers
.
2 l b s. g ro u nd b eef
1 o n io n , c h op ped
1 t . g arlic , m in ced
1 g re en p ep per, c h op ped
2 s ta lk s c ele ry , c h op ped
2 t o 3 1 5-1 /2 o z. c a n s k id ney b ea n s, d ra in ed a n d r in se d
28-o z. c a n d ic ed t o m ato es
15-o z. c a n t o m ato s a u ce
1-1 /2 T . s u gar
1-1 /4 T . c h ili p ow der
2 t . s a lt
1/4 t . c a yen ne p ep per
1/4 t . p ap rik a
1 t . d rie d b asil
1 b ay l e a f
1 B ro w n gro und beef, onio n an d garlic in a sk ille t; dra in . C om bin e w ith
re m ain in g i n gre d ie n ts i n a s lo w c o oker.
2 C over a n d c o ok o n l o w s e ttin g f o r 8 h ours . D is c ard b ay l e af b efo re s e rv in g.
Serv es 8 t o 1 0

OHIO F U N F A CT
The n ex t tim e y ou 'r e te m pte d to h ave th e F ro sty -a n d-F rie s
co m bin atio n at W en dy's , giv e a nod to th e la te D ave
Thom as, w ho sta rte d th e su ccessfu l ch ain in 1969 in
Colu bus, O hio .
7-V EG GIE S L O W -C O OKER
ST EW
EIL EEN M IL LER
CLEV ELA ND, O H
Who w ould h ave t h ought t o a dd r a is in s t o a v eg gie s te w ? W ell, i t i s d elic io us!
1 b utte rn ut s q uash , p eele d , s e ed ed a n d c u bed
2 c . e g gp la n t, p eele d a n d c u bed
2 c . z u cch in i, d ic ed
10-o z. p kg. f r o zen o k ra , t h aw ed
8-o z. c a n t o m ato s a u ce
1 c . o n io n , c h op ped
1 t o m ato , c h op ped
1 c a rro t, p eele d a n d t h in ly s lic ed
1/2 c . v eg eta b le b ro th
1/3 c . r a is in s
1 c lo ve g arlic , c h op ped
1/2 t . g ro u nd c u m in
1/2 t . t u rm eric
1/4 t . r e d p ep per f la k es
1/4 t . c in nam on
1/4 t . p ap rik a

1 C om bin e a ll in gre d ie n ts in a s lo w c o oker. C over a n d c o ok o n lo w s e ttin g f o r 8
to 1 0 h ours , o r u ntil v eg eta b le s a re t e n der.
Makes 1 0 s e rv in gs
TO M AT O S A NDW IC H ES
DIA NE L O NG D ELAW ARE, O H
Use g ard en t o m ato es w arm f r o m t h e s u m mer s u n t o m ake t h ese s a ndw ic h es e xtr a
sp ecia l
.
10 s lic es p um pern ic k el b re a d
3 t o m ato es, t h ic k ly s lic ed
10 s p rig s w ate rc re ss
1 r e d o n io n , s lic ed
1 g re en p ep per, s lic ed
sa lt a n d p ep per t o t a ste
1 T . m ayon nais e
1 T op e ach o f 5 b re ad s lic es w ith to m ato s lic es, 2 s p rig s o f w ate rc re ss, a s lic e o f
onio n an d 2 slic es of gre en pep per. S prin kle w ith sa lt an d pep per. S pre ad
may onnais e o ver r e m ain in g b re ad s lic es a n d t o p s a n dw ic h es.
Makes 5 s e rv in gs
HOT C H IC K EN
SA NDW IC H ES
KELLY P A T R IC K
GALLIP O LIS , O H
I f o und t h is i n a n o ld g ard en c lu b c o okb ook a nd h ave b een m akin g i t f o r a t l e a st
tw en ty y ea rs. P eo ple t h in k i t s o unds s tr a nge, b ut w hen t h ey t a ste i t, t h ey w ant t h e
re cip e!

6-o z. p kg. c h ic k en -fla vore d s tu ffin g m ix
6-o z. p kg. h erb -fla vore d s tu ffin g m ix
12-1 /2 o z. c a n c h ic k en , d ra in ed a n d f la k ed
10-3 /4 o z. c a n c re a m o f c h ic k en s o u p
sa n dw ic h b uns, s p lit
1 In a s to ck pot, p re p are s tu ff in g m ix es a s p ack ag es d ir e ct. M ix in c h ic k en a n d
so up. In cre ase h eat to m ed iu m ; c o ok a n d stir u ntil h eate d th ro ugh. S erv e o n
buns.
Serv es 8 t o 1 0
CH IC K EN P O T P IE
ST EW
JO YCEA NN D REIB ELBIS
WOOST ER , O H
This c o m fo rt fo od w ill re m in d y o u o f c h ic ken p ot p ie ...b ut th ere ’s n o n eed to
make a c ru st. I lik e to b ake c re sc en t ro ll d ough fla t o n a b akin g s h eet to fo rm
to ppers
.
4 b on ele ss, s k in le ss c h ic k en t h ig h s o r b re a sts , c u bed
10-3 /4 o z. c a n c re a m o f c h ic k en s o u p
1 c . c h ic k en b ro th
5 r e d sk in p ota to es, c u bed
1 c . c a rro ts , p eele d a n d c h op ped
1 c . c ele ry , c h op ped
1/4 c . o n io n , c h op ped
1 t . g arlic , m in ced
1 t . c ele ry s e ed
1 t . p ep per
16-o z. p kg. f r o zen m ix ed v eg eta b le s
Optio n al: r e fr ig era te d c re sc en t r o lls o r b is c u it s , b ak ed

1 In a la rg e s lo w c o oker, c o m bin e a ll in gre d ie n ts e x cep t fro zen v eg eta b le s a n d
ro lls o r b is c u its . C over a n d c o ok o n l o w s e ttin g f o r 4 t o 5 h ours .
2 S tir in fro zen v eg eta b le s; c o ver a n d c o ok o n lo w se ttin g fo r o ne a d ditio nal
hour. I f d esir e d , t o p s e rv in gs w ith b ak ed c re sc en t r o lls o r s p lit b is c u its .
Serv es 1 2 t o 1 5
EA SY I T A LIA N W ED DIN G
SO UP
DEBBY H ORTO N
CIN CIN NAT I, O H
Though y o u p ro bably w on’t s e e th is d is h o n th e m en u a t m any w ed din gs, it is a
tr a ditio nal I ta lia n s o up t h at’s o fte n s e rv ed f o r h olid ays a nd o th er s p ecia l e ven ts
.
2 1 4-1 /2 o z. c a n s c h ic k en b ro th
1 c . w ate r
1 c . m ed iu m s h ell p asta , u nco ok ed
16 f r o zen m ea tb alls , c o ok ed
2 c . s p in ach l e a ves, f in ely s h re d ded
1 c . p iz za s a u ce
1 B rin g b ro th a n d o ne c u p w ate r to a b oil in a la rg e s a u cep an ; a d d p asta a n d
meatb alls . R etu rn to a b oil; c o ok 7 to 9 m in ute s o r u ntil p asta is d one. D o n ot
dra in .
2 R ed uce h eat; s tir in s p in ach a n d p iz za s a u ce. C ook o ne to 2 m in ute s o r u ntil
th oro ughly h eate d .
Serv es 4

GRANDM A R UTH ’S
ST U FFE D H OT D O GS
JA NELLE H OFST ETTER
DALT O N, O H
My husb and’s gra ndm oth er sta rte d m akin g th is re cip e as a yo ung w ork in g
wom an in th e la te 1 930s o r e a rly 1 940s a nd th en a s h er fa m ily g re w . N ow h er
gre a t- g ra ndch ild re n a re e n jo yin g t h em t o o!
8 h ot d ogs
6-o z. p kg. s tu ffin g m ix , p re p are d
2 1 0-3 /4 o z. c a n s t o m ato s o u p
1 S lic e h ot d ogs d ow n th e m id dle b ut d o n ot c u t th ro ugh. P la ce h ot d ogs, c u t-
sid e u p, in a g re ase d 1 3"x 9" b ak in g p an . S poon p re p are d s tu ff in g in to e ach h ot
dog; t o p w ith s o up.
2 B ak e, u nco vere d , a t 3 50 d eg re es f o r 3 0 m in ute s, o r u ntil h eate d t h ro ugh.
Serv es 8
GRAM ’S C REA M Y C H IC K EN
NO ODLE S O UP
SA NDY C O FFE Y
CIN CIN NAT I, O H
This is m y o ne-o f- a -k in d c h ic ken n oodle s o up. I t g oes w ell w ith p ea nut b utte r &
je lly s a ndw ic h es a ny t im e o f y ea r...r e a l c o m fo rt f o od!
2 l b s. b on ele ss, s k in le ss c h ic k en b re a sts , d ic ed
10 c . w ate r
2 T . c h ic k en b ou illo n g ra n ule s
4 t . d rie d p arsle y
2 t . d rie d t h ym e
1/2 t . p ep per

2 b ay l e a ves
4 c . c a rro ts , p eele d a n d s lic ed
2 c . c ele ry , d ic ed
2 c . o n io n , c h op ped
8-o z. p kg. m ed iu m e g g n ood le s, u nco ok ed
4 c . m ilk , d iv id ed
1/2 c . a ll- p urp ose f lo u r
1 I n a la rg e s o up p ot, c o m bin e c h ic k en , w ate r, b ouillo n a n d s e aso nin gs. B rin g to
a b oil o ver m ed iu m -h ig h h eat. A dd v eg eta b le s a n d n oodle s; re tu rn to a b oil.
Red uce h eat t o m ed iu m ; c o ver a n d s im mer 2 0 t o 3 0 m in ute s, u ntil v eg eta b le s a re
te n der.
2 M ean w hile , in a sm all c o vere d c o nta in er, c o m bin e o ne c u p m ilk a n d flo ur;
sh ak e w ell u ntil sm ooth . S tir in to so up a lo ng w ith re m ain in g m ilk . C ontin ue
co okin g o ver m ed iu m h eat u ntil th ic k en ed an d h eate d th ro ugh. D is c ard b ay
le av es b efo re s e rv in g.
Makes 1 6 s e rv in gs
GREEK C H IC K EN & R IC E
SO UP
DAW N H EN NIN G H IL LA RD,
OH
When y o u s e rv e a r o tis se rie c h ic ken w ith r ic e fo r s u pper, r e se rv e s o m e to e n jo y
in s o up f o r t h e n ext n ig ht. P ita b re a d a nd t o m ato es p air w ell w ith t h is s o up
.
4 c . l o w -s o d iu m c h ic k en b ro th
2 c . c o ok ed b ro w n r ic e, d iv id ed
2 e g g y olk s, b ea te n
1 T . l e m on z est
3 T . l e m on j u ic e
1-1 /2 c . c o ok ed c h ic k en , s h re d ded

1/4 t . s a lt
1/2 t . p ep per
2 T . f r e sh d ill o r p arsle y , c h op ped
Garn is h : s lic ed b la ck o liv es, l e m on s lic es
1 B rin g b ro th to a s im mer in a la rg e s a u cep an o ver m ed iu m h eat. T ra n sfe r o ne
cu p h ot b ro th to a b le n der. A dd 1 /2 c u p c o oked r ic e, e g g y olk s, le m on z est a n d
ju ic e to b le n der; c o ver a n d b le n d u ntil s m ooth . S tir r ic e m ix tu re in to s im merin g
bro th ; a d d c h ic k en a n d r e m ain in g r ic e.
2 S im mer, stir rin g fre q uen tly , a b out 1 0 m in ute s, u ntil slig htly th ic k en ed . A dd
sa lt a n d p ep per to ta ste . A t s e rv in g tim e, s tir in d ill o r p ars le y, a n d g arn is h a s
desir e d .
Makes 6 s e rv in gs
PR ESE N TA T IO N
Serv e so u p in h ea rty b re a d b ow ls . S im ply h ollo w o u t th e
cen te r of ro u nd lo aves of you r fa vorit e cru sty bre a d ,
le a vin g t h e b otto m c ru st. F ill w it h s o u p.
HEA RTY M EAT BA LL
ST EW
KAREN S W ARTZ W OODVIL LE,
OH
Busy d ay a hea d? P re p are th e in gre d ie n ts fo r th is e a sy re cip e th e n ig ht b efo re .
For a s p ecia l t r e a t, s e rv e i t l a dle d i n to i n div id ual s o urd ough b re a d b ow ls
.
1 l b . n ew p ota to es, c u bed

16-o z. p kg. b ab y c a rro ts
1 o n io n , s lic ed
2 4 -o z. c a n s s lic ed m ush ro om s, d ra in ed
16-o z. p kg. f r o zen m ea tb alls
12-o z. j a r b eef g ra vy
14-1 /2 o z. c a n I ta lia n s e a so n ed d ic ed t o m ato es
3-1 /4 c . w ate r p ep per t o t a ste
14-1 /2 o z. c a n c o rn , d ra in ed
1 In a la rg e slo w c o oker, la y er a ll in gre d ie n ts e x cep t c o rn in th e o rd er lis te d .
Cover a n d c o ok o n l o w s e ttin g f o r 8 t o 1 0 h ours . A bout o ne h our b efo re s e rv in g,
stir i n c o rn .
Makes 8 s e rv in gs
TEX -M EX C H IL I
DO GS
JIL L B U RTO N G OOSE BER RY
PA T C H
Pla in o l’ c h ili d ogs a re a t h in g o f t h e p ast a t o ur h ouse !
1-lb . p kg. h ot d ogs
2 1 5-o z. c a n s c h ili w it h ou t b ea n s
10-3 /4 o z. c a n C hed dar c h eese s o u p
4-o z. c a n c h op ped g re en c h ile s
10 h ot d og b uns, s p lit
Garn is h : c h op ped o n io n , c ru sh ed c o rn c h ip s, s h re d ded C hed dar c h eese
1 P la ce h ot d ogs in a s lo w c o oker. In a s e p ara te b ow l, c o m bin e c h ili, s o up a n d
ch ile s; p our o ver h ot d ogs. C over a n d c o ok o n l o w s e ttin g f o r 4 t o 5 h ours . S erv e
hot d ogs i n b uns; t o p w ith c h ili m ix tu re a n d d esir e d g arn is h es.

Makes 1 0 s a ndw ic h es
GRAM BLE’S V EG ETA BLE
SO UP
SA NDY C O FFE Y
CIN CIN NAT I, O H
This w as m y m om ’s fa m ous s o up a nd n ow it’s m in e. S in ce m y g ra ndkid s a re n ot
fo nd o f c a nned s o up, th ey n am ed m in e “ G ra m ble ’s ” v eg eta ble s o up. T his s o up
sim mers fo r s e vera l h ours, a nd it’s w ell w orth th e w ait. Y u m ...g ood to th e la st
sp oonfu l!
1 l b . s te w b eef, d ic ed
1 o n io n , c h op ped
5 s ta lk s c ele ry , c h op ped
1 h ea d c a b bage, c h op ped
28-o z. c a n w hole t o m ato es
29-o z. c a n t o m ato p urée
16-o z. p kg. f r o zen m ix ed v eg eta b le s
14-o z. c a n c o rn , d ra in ed
14-o z. c a n p ea s, d ra in ed
14-o z. c a n g re en b ea n s, d ra in ed
14-o z. c a n s lic ed c a rro ts , d ra in ed
sa lt a n d p ep per t o t a ste
1 I n a la rg e s to ck pot o ver m ed iu m h eat, p la ce b eef, o nio n, c ele ry a n d c ab bag e;
ad d e n ough w ate r to c o ver. R ed uce h eat to lo w ; c o ver a n d s im mer f o r o ne h our,
stir rin g o ccasio nally .
2 A dd undra in ed to m ato es an d to m ato puré e; co ntin ue sim merin g fo r 30
min ute s. S tir in fro zen v eg eta b le s a n d s im mer a n oth er h our. M ix in re m ain in g
in gre d ie n ts a n d s im mer a n oth er h our.
Makes a bout 1 5 s e rv in gs

NO NNIE ’S I T A LIA N
WED DIN G S O UP
LIZ R O ADEN
MIA M IS B U RG , O H
This r e cip e w as i n o ur f a m ily l o ng b efo re I c a m e a lo ng! M y g ra ndm oth er a lw ays
se rv ed it a t h olid ay d in ners. W e s till h ave it o n s p ecia l d ays...w hen s h e p asse d
on, m y m om a nd th en m y y o ungest s is te r to ok o ver m akin g th e w ed din g s o up. I t
brin gs b ack s u ch m em orie s!
18 c . w ate r
4 b on ele ss, s k in le ss c h ic k en b re a sts
1 y ello w o n io n , p eele d
1 c . c ele ry , d ic ed
1 c . c a rro t, p eele d a n d d ic ed
12 t o 1 5 c u bes c h ic k en b ou illo n , o r t o t a ste
2 1 0-o z. p kgs. f r o zen c h op ped s p in ach , t h aw ed
Optio n al: f r o zen m in i m ea tb alls , u nco ok ed a cin i d e p ep e o r o rzo p asta
Garn is h : c ro u to n s
1 I n a 6 -q uart s to ck pot, c o m bin e w ate r, c h ic k en a n d w hole o nio n. B rin g t o a b oil
over m ed iu m -h ig h h eat. R ed uce h eat to m ed iu m a n d c o ok u ntil c h ic k en ju ic es
ru n c le ar, 1 0 to 1 5 m in ute s. R em ove o nio n a n d d is c ard . R em ove c h ic k en a n d
sh re d ; r e tu rn t o p ot.
2 A dd c ele ry a n d c arro t; c o ntin ue to s im mer, u nco vere d , f o r 4 5 m in ute s. S tir in
bouillo n, s p in ach a n d m eatb alls , if u sin g; s im mer o ver lo w h eat a n a d ditio nal 3 0
min ute s. If d esir e d , s tir in p asta a b out 5 m in ute s b efo re s o up is d one. G arn is h
with c ro uto ns.
Makes a bout 2 5 s e rv in gs
GRANDM A L O GSD O N’S
BEEF S T EW
TER ESA A M ER T U PPE R
SA NDUSK Y, O H

My m oth er m ay h ave g otte n th is re cip e fr o m h er m oth er-in -la w , sin ce M am a
“did n’t k n ow h ow to b oil w ate r” a s a 1 9-y ea r-o ld b rid e. M am a u se d o ur o w n
beef, a nd o f c o urse , a ll th e v eg eta ble s c a m e fr o m o ur g ard en . W e k id s d id th e
hoein g a nd w eed in g a nd s h elle d t h e p ea s a nd b ea ns. S in ce t h ere w ere s o m any o f
us, it d id n’t ta ke th at lo ng! T his s te w is d elic io us w ith b akin g p ow der b is c u its ,
hot f r o m t h e o ven
.
1-1 /2 l b s. b eef r o u nd s te a k , c u t i n to b it e -s iz e p ie ces
1 T . o il
1/4 c . a ll- p urp ose f lo u r
2-1 /2 c . w ate r, d iv id ed
1 c . t o m ato j u ic e o r s a u ce
5 p ota to es, p eele d a n d q uarte re d
1 o n io n , s lic ed
2 c a rro ts , p eele d a n d c h op ped
1 s ta lk c ele ry , c h op ped
1/2 c . p ea s
Optio n al: 1 /2 c . g re en b ea n s
sa lt a n d p ep per t o t a ste
1 I n a la rg e s o up p ot o ver m ed iu m h eat, b ro w n b eef in o il. D ra in ; s p rin kle w ith
flo ur a n d m ix in . S lo w ly a d d 1 /4 c u p w ate r; s tir w ell. A dd to m ato ju ic e o r s a u ce
an d a n a d ditio nal 1 /4 c u p w ate r; s tir t o geth er a n d b rin g t o a b oil.
2 S tir in re m ain in g w ate r; a d d re m ain in g in gre d ie n ts . C ook, p artia lly c o vere d ,
over lo w h eat u ntil b eef a n d v eg eta b le s a re te n der, a b out o ne h our. L ad le in to
rim med d in ner p la te s.
Serv es 4
ZU CCH IN I & K IE LBA SA
SO UP
FA Y E P H IL LIP S C ANTO N,
OH

One y ea r w e g re w a lo t o f z u cch in i, a nd I w as s tu m ped a s to w hat to d o w ith a ll
of it. S o I c a m e u p w ith th is re cip e...i t h as b een a fa m ily fa vo rite e ver sin ce!
Serv e i n s o up b ow ls w ith w arm g arlic b re a d o r l a dle i t o ver c o oked r ic e
.
1 l b . K ie lb asa s a u sa ge, s lic ed 1 /4 -in ch t h ic k
1-3 /4 c . w ate r, d iv id ed
2 c . z u cch in i, t h in ly s lic ed
1 c . c a rro ts , p eele d a n d d ic ed
1/2 c . o n io n , d ic ed
28-o z. c a n c ru sh ed t o m ato es
15-o z. c a n t o m ato s a u ce
garlic s a lt t o t a ste
1 In a so up p ot o ver m ed iu m h eat, c o ok sa u sa g e u ntil b ro w ned . A dd a sm all
am ount o f w ate r to so up p ot; sc ra p e u p b ro w n b its in b otto m o f p ot. S tir in
re m ain in g w ate r a n d o th er i n gre d ie n ts .
2 C over a n d s im mer, s tir rin g o ccasio nally , u ntil z u cch in i a n d c arro ts a re te n der,
ab out 3 0 m in ute s.
Makes 6 s e rv in gs
CARO L’S V EG GIE P A NIN I
SA NDW IC H ES
CARO L L Y TLE
CO LU M BU S, O H
A s to p a t a r o adsid e m ark et y ie ld ed a b ask et b rim min g w ith fr e sh v eg gie s… th is
is t h e s u per-s im ple r e cip e I c re a te d
.
2 T . b als a m ic v in eg ar
1 T . o liv e o il
1/2 t . s a lt

1/8 t . p ep per
1 e g gp la n t, c u t i n to 1 /4 -in ch s lic es
1 z u cch in i, c u t i n to 8 s lic es
1 r e d p ep per, q uarte re d
8 s lic es c ia b atta b re a d
1 c . s h re d ded m ozza re lla c h eese
8 f r e sh b asil l e a ves
1 W his k v in eg ar, o il, s a lt a n d p ep per in a b ow l; s e t a sid e. S pra y a b ak in g s h eet
with n on-s tic k v eg eta b le s p ra y. B ru sh b oth s id es o f e g gpla n t a n d z u cch in i w ith
vin eg ar m ix tu re . A rra n ge in a s in gle la y er o n b ak in g s h eet. C oat a ll v eg eta b le s
with v eg eta b le s p ra y. B ro il a b out 4 in ch es f ro m h eat f o r 7 to 8 m in ute s, tu rn in g
once a n d c o atin g v eg eta b le s w ith s p ra y a s n eed ed . L ig htly b ru sh o ne s id e o f e ach
bre ad s lic e w ith r e m ain in g v in eg ar m ix tu re ; t u rn a n d c o at s e co nd s id e w ith s p ra y.
2 P la ce bre ad , sp ra y ed -s id e dow n, on an ungre ase d bak in g sh eet. T op w ith
veg eta b le s, c h eese a n d b asil. T op w ith re m ain in g b re ad s lic es, s p ra y ed -s id e u p.
Pla ce s a n dw ic h es, o ne a t a t im e, i n a s k ille t; s e t a b aco n p re ss o r o th er w eig ht o n
to p. C ook s a n dw ic h es o ver m ed iu m -h ig h h eat f o r a b out 4 m in ute s, t u rn in g o nce,
until l ig htly g old en o n b oth s id es.
Makes 4 s e rv in gs
WORLD ’S B EST
BR AT W URST
DEE A NN I C E D ELAW ARE,
OH
Use e ith er s w eet o r s p ic y b ra tw urst...y o ur c h oic e!
2 l b s. b ra tw urst
2 T . o il
32-o z. j a r s p agh etti s a u ce
1/2 t o 3 /4 c . b arb ecu e s a u ce

2 o n io n s, t h ic k ly s lic ed
1 g re en p ep per, s lic ed
8 t o 1 0 h ot d og b uns, s p lit a n d t o aste d
1 B ro w n b ra ts i n o il i n a s k ille t o ver m ed iu m h eat. P la ce b ra ts a n d p an d rip pin gs
in a s lo w c o oker. A dd s a u ces, o nio ns a n d p ep per; s tir t o geth er t o c o m bin e. C over
an d c o ok o n h ig h s e ttin g f o r 3 t o 4 h ours ; r e d uce h eat t o l o w s e ttin g a n d c o ok f o r
an a d ditio nal 4 t o 5 h ours . S erv e b ra tw urs ts a n d s a u ce m ix tu re o n t o aste d b uns.
Makes 8 t o 1 0 s a ndw ic h es
PR ESE N TA T IO N
Choose w ood cu ttin g b oard s to u se as se rv in g tr a ys to
pre se n t you r sa n dw ic h es. P la ce a sh eet of n atu ra l- c o lo r
parc h m en t p ap er u nder e a ch s a n dw ic h .

CH APT ER F O UR
FA M IL Y -S T Y LE
Din nertim e
P U LL U P A C H AIR A ND G AT H ER W IT H F A M IL Y
& F R IE N DS T O E N JO Y A T A ST Y H OM E-
CO OKED D IN NER U SIN G M ARK ET-F R ESH
IN G RED IE N TS T H AT A RE S U RE T O P L EA SE .
B A CO N-W RAPPE D
S C ALLO PS
RO BY N W RIG HT
DELAW ARE, O H
W ra pped i n b aco n s tr ip s, t h ese s u ccu le n t s c a llo ps w ill b e s n apped u p q uic kly ! B e
s u re to b uy se a sc a llo ps, w hic h a re la rg er in d ia m ete r th an th e sm alle r b ay
s c a llo ps
.
11 s lic es b aco n , c u t i n h alf

1/2 c . a ll- p urp ose f lo u r
1-1 /2 t . p ap rik a
1/2 t . s a lt
1/2 t . w hit e p ep per
1/2 t . g arlic p ow der
1 c . m ilk
1 e g g
22 s e a s c a llo p s
1 t o 2 c . p an ko b re a d c ru m bs
1 I n a s k ille t o ver m ed iu m h eat, c o ok b aco n f o r 3 t o 4 m in ute s, u ntil t r a n slu cen t..
2 C om bin e f lo ur a n d s e aso nin gs i n a s h allo w d is h . B eat t o geth er m ilk a n d e g g i n
a s m all b ow l. R oll s c allo ps i n s e aso ned f lo ur, s h ak in g o ff e x cess. D ip s c allo ps i n
eg g m ix tu re , t h en c o at w ith b re ad c ru m bs.
3 W ra p e ach s c allo p w ith b aco n a n d s e cu re w ith a to oth pic k . P la ce s c allo ps o n a
lig htly g re ase d b ak in g s h eet. B ak e a t 4 00 d eg re es f o r a b out 3 0 m in ute s o r u ntil
baco n i s c ris p a n d s c allo ps a re c o oked . S erv e h ot w ith R ém oula d e S au ce.
Serv es 1 1
RÉM OULA DE S A UCE
1/2 c . c ele ry , m in ced
1/2 c . g re en o n io n s, m in ced
1/2 c . m ayon nais e
1/2 c . c o ck ta il s a u ce
1/4 c . m usta rd
1/4 c . p re p are d h orse ra d is h
1/4 c . l e m on j u ic e
1/4 c . r e d w in e v in eg ar
2 t . p ap rik a
1 t . s a lt

1/2 t . p ep per
1/8 t . c a yen ne p ep per
1 M ix t o geth er a ll i n gre d ie n ts i n a q uart j a r; s h ak e w ell a n d c h ill 4 5 m in ute s.
Makes 2 -1 /4 c u ps
BEEF C H OW F U N
JO ELLEN J U BA RA U NIO NTO W N, O H
This h om em ade v ersio n o f a ta ke-o ut c la ssic is s u re to tin gle y o ur ta ste b uds.
Look f o r w id e r ic e n oodle s i n t h e A sia n s e ctio n o f y o ur g ro cery s to re
.
1/2 c . s h erry o r b eef b ro th
4 t . b la ck b ea n -g arlic s a u ce
1 T . s o y s a u ce
2 t . l ig h t b ro w n s u gar, p ack ed
2 t . c o rn sta rc h
4 t . o il, d iv id ed
1 t . f r e sh g in ger, p eele d a n d m in ced
12-o z. p kg. f r o zen s tir fr y v eg eta b le s
1/2 c . w ate r, d iv id ed
8-o z. p kg. w id e r ic e n ood le s, c o ok ed
8-o z. b eef s ir lo in s te a k , t h in ly s lic ed
1 In a b ow l, c o m bin e s h erry o r b ro th , s a u ces, b ro w n s u gar a n d c o rn sta rc h ; s e t
asid e.
2 H eat 2 te asp oons oil in a sk ille t over m ed iu m heat. C ook gin ger fo r 30
se co nds. Add veg eta b le s an d 1/4 cu p wate r; co ver an d co ok, stir rin g
occasio nally , u ntil v eg eta b le s a re t e n der, a b out 3 m in ute s.
3 C om bin e v eg eta b le s a n d c o oked n oodle s in a b ow l; s e t a sid e. H eat r e m ain in g

oil in th e sa m e sk ille t o ver m ed iu m -h ig h h eat. A dd ste ak ; c o ok a n d stir u ntil
bro w ned . S tir in s a u ce m ix tu re ; c o ok u ntil th ic k en ed . R etu rn n oodle m ix tu re to
pan w ith r e m ain in g 1 /4 c u p w ate r. C ook a n d s tir u ntil e v en ly c o ate d a n d w arm ed
th ro ugh.
Makes 4 s e rv in gs
CH IC K EN R O M ANO
KRY ST A B IC K LEY A LLIA NCE, O H
These ju ic y, bre a ded ch ic ken cu tle ts are perfe ct se rv ed over co oked pasta ,
to pped w ith so m e sa uce, sh re d ded m ozza re lla and a sp rin kle of P arm esa n
ch eese
.
3 T . I ta lia n -fla vore d d ry b re a d c ru m bs
3 T . g ra te d P eco rin o-R om an o c h eese
1 l b . c h ic k en c u tle ts
1 T . o liv e o il, d iv id ed
14-1 /2 o z. c a n d ic ed t o m ato es, d ra in ed a n d 1 /3 c . j u ic e r e se rv ed
3 c lo ves g arlic , p re sse d
2 T . K ala m ata o liv es
1 t . b als a m ic v in eg ar
1/8 t . r e d p ep per f la k es
3 T . f r e sh b asil, c h op ped
1 M ix b re ad c ru m bs a n d c h eese in a sh allo w d is h . D re d ge c h ic k en p ie ces in
bre ad c ru m b m ix tu re u ntil c o ate d o n b oth s id es.
2 H eat o il i n a l a rg e s k ille t o ver m ed iu m h eat. W ork in g i n b atc h es, a d d 2 c h ic k en
cu tle ts . C ook, t u rn in g o nce, f o r a b out 1 0 m in ute s, u ntil g old en o n b oth s id es a n d
no l o nger p in k i n t h e c en te r. R em ove f ro m s k ille t a n d k eep w arm .
3 A dd to m ato es, g arlic , o liv es, v in eg ar, re d p ep per fla k es a n d re se rv ed to m ato
ju ic e to sk ille t. C ook fo r 2 m in ute s, stir rin g occasio nally , or until slig htly

th ic k en ed . R em ove fro m h eat a n d d is c ard g arlic . S tir in b asil. T o s e rv e, s p oon
sa u ce o ver c h ic k en .
Serv es 4
BR AT W URST
CASSE R O LE
TEN A H ER M AN B U CYRUS,
OH
My h om eto w n i s c o nsid ere d t h e B ra tw urst C apita l o f t h e U SA ...o ur a nnual t h re e-
day B ra tw urst F estiv a l a ttr a cts o ver 1 00,0 00 p eo ple ! M ost p eo ple a dd c re a m o f
mush ro om so up to th eir c a sse ro le s, b ut I d on’t . I p re fe r ju st th e ta ste o f th e
bra tw urst a nd s a uerk ra ut!
8-o z. p kg. t h in e g g n ood le s, u nco ok ed
16-o z. c a n s a u erk ra u t, d ra in ed a n d l iq uid r e se rv ed
1/2 c . o n io n , c h op ped
1 l b . g ro u nd p ork b ra tw urst o r b ra tw urst l in ks, c a sin gs r e m oved
1/4 t . p ep per
1 t . s u gar
1 C ook noodle s acco rd in g to pack ag e dir e ctio ns, usin g re se rv ed sa u erk ra u t
liq uid a s p art o f t h e c o okin g l iq uid ; d ra in .
2 M ean w hile , in a s k ille t o ver m ed iu m h eat, b ro w n o nio n a n d b ra tw urs t; d o n ot
dra in . A dd p ep per a n d s u gar; m ix w ell. S tir in s a u erk ra u t a n d c o oked n oodle s.
Tra n sfe r t o a l ig htly g re ase d 1 3"x 9" b ak in g p an .
3 B ak e, u nco vere d , a t 3 50 d eg re es f o r 3 0 m in ute s.
Makes 8 s e rv in gs
DIN NER TIM E C O NVER SA T IO N

The C in cin nati R ed S to ck in gs o f 1 869 w ere th e fir st e v er
pro fe ssio n al b ase b all t e a m . T he P ro F ootb all H all o f F am e
is l o ca te d i n C an to n , O hio . J esse O wen s, t h e O ly m pic s g old
med alis t, gre w up in C le v ela n d. L on g ju m per D eH art
Hubbard b eca m e th e fir st A fr ic a n A m eric a n to ea rn a n
Oly m pic G old M ed al, a n d h e to o h aile d fr o m O hio . T he
sta te c erta in ly h as a l o t o f t a le n t!
CH ED DAR C H IC K EN
SPA G HETTI
BR EN DA D UBÉ
ZA NESV IL LE, O H
This d elic io us r e cip e w as g iv en to m e b y m y g ra ndm a w hen I fir st g ot m arrie d .
It’s s o e a sy t o m ake! I t’s a g re a t w ay t o u se l e fto ver c h ic ken t o o
.
2 c . c o ok ed c h ic k en , c u bed
2 c . s h re d ded C hed dar c h eese , d iv id ed
10-3 /4 o z. c a n c re a m o f c h ic k en s o u p
1 c . m ilk
1/4 t . s a lt
1/4 t . p ep per
Optio n al: 1 T . d ic ed p im en to s
7-o z. p kg. s p agh etti, b ro k en u p a n d c o ok ed
1 I n a l a rg e b ow l, c o m bin e c h ic k en , o ne c u p c h eese , s o up, m ilk , s a lt, p ep per a n d
pim en to s, if u sin g; m ix w ell. A dd c o oked s p ag hetti to c h ic k en m ix tu re ; to ss to
co at. T ra n sfe r t o a g re ase d 1 3"x 9" b ak in g p an ; s p rin kle w ith r e m ain in g c h eese .
2 B ak e, u nco vere d , a t 3 50 d eg re es f o r 2 0 t o 2 5 m in ute s, o r u ntil h eate d t h ro ugh.

Makes 4 t o 6 s e rv in gs
DIN NER TIM E C O NVER SA T IO N
Ohio h as b een n ic k nam ed “ M oth er o f M od ern P re sid en ts ,”
as O hio is th e b ir th pla ce o f s e v en U .S . p re sid en ts : U ly sse s
S. G ra n t, R uth erfo rd B . H ayes, J am es G arfie ld , B en ja m in
Harris o n , W illia m M cK in le y , W illia m H . T aft a n d W arre n
G. H ard in g. T w o O hio p re sid en ts : G ra n t a n d M cK in le y ,
are p ortr a yed o n th e U S C urre n cy , w hic h is k in d o f a b ig
dea l, d on ’t y ou t h in k?
EA SY C H IC K EN
FE TTU CCIN E
ASH LEY J O NES
GREEN VIL LE, O H
Recen tly I tr ie d th is fo r th e fir st tim e...i t’s d elic io us a nd re a dy in 2 0 m in ute s!
Peo ple k eep a sk in g m e f o r t h e r e cip e a nd I a m h appy t o s h are
.
8-o z. p kg. c re a m c h eese , c u bed
3/4 c . g ra te d P arm esa n c h eese
1/2 c . b utte r, s lic ed
1/2 c . m ilk
1 l b . b on ele ss, s k in le ss c h ic k en b re a sts , c u bed
1 T . o il
12-o z. p kg. f e ttu ccin e p asta , c o ok ed
1 C om bin e ch eese s, butte r an d m ilk in a sa u cep an . S tir co ntin uously over
med iu m h eat u ntil c h eese s m elt a n d m ix tu re i s s m ooth ; k eep w arm .

2 I n a la rg e, d eep s k ille t o ver m ed iu m -h ig h h eat, c o ok c h ic k en in o il u ntil ju ic es
ru n c le ar; d ra in . A dd c o oked p asta to s k ille t a n d to p w ith c h eese s a u ce; to ss to
mix w ell.
Makes 6 s e rv in gs
FR IE D C H IC K EN B O W LS
LIN DA J A NCIK H URO N, O H
Driz zle w ith w arm g ra vy f o r r e a l c o m fo rt f o od!
oil f o r f r y in g
4 p ie ces f r o zen b re a d ed c h ic k en s tr ip s
2 c . m ash ed p ota to es
1 c . s h re d ded C hed dar c h eese
14-o z. c a n c o rn , d ra in ed
1 H eat o ne in ch o il in a s a u cep an to 3 50 d eg re es. A dd c h ic k en s tr ip s a n d c o ok
until h eate d t h ro ugh, 2 t o 3 m in ute s.
2 R em ove fro m p an ; d ra in o n a p ap er to w el- lin ed p la te . C ut c h ic k en in to b ite -
siz e p ie ces. T o s e rv e, la y er w arm ed p ota to es, c h eese , w arm ed c o rn a n d c h ic k en
am ong 4 b ow ls .
Makes 4 s e rv in gs
CRO CK O ’ B R AT S
NAO M I C O OPE R D ELAW ARE, O H
Serv e w ith h ea rty r y e b re a d a nd h om esty le a pple sa uce s p rin kle d w ith c in nam on
.
20-o z. p kg. b ra tw urst
5 p ota to es, p eele d a n d c u bed

1 t a rt a p ple , c o re d a n d c u bed
1 o n io n , c h op ped
1/4 c . b ro w n s u gar, p ack ed
27-o z. c a n s a u erk ra u t, d ra in ed
1 B ro w n b ra tw urs t in a la rg e s k ille t o ver m ed iu m h eat; r e se rv e d rip pin gs. S lic e
bra tw urs t in to o ne-in ch p ie ces; se t a sid e. C om bin e re m ain in g in gre d ie n ts in a
slo w c o oker. S tir i n b ra tw urs t s lic es w ith p an d rip pin gs.
2 C over a n d c o ok o n h ig h s e ttin g f o r 4 t o 6 h ours , o r u ntil p ota to es a re t e n der.
Serv es 6
DIJ O N C H IC K EN & F R ESH
HER BS
ST A CIE A V NER
DELAW ARE, O H
This c h ic ken r e cip e p air s w ell w ith g rille d p in ea pple
.
6 4 -o z. b on ele ss, s k in le ss c h ic k en b re a sts
1/4 t . k osh er s a lt
1 t . p ep per
4 T . D ij o n m usta rd
2 T . f r e sh r o se m ary , m in ced
2 T . f r e sh t h ym e, m in ced
2 T . f r e sh p arsle y , m in ced
1 S prin kle c h ic k en w ith sa lt a n d p ep per. G rill o ver m ed iu m -h ig h h eat 5 to 6
min ute s p er sid e, o r u ntil ju ic es ru n c le ar. R em ove fro m g rill a n d b ru sh b oth
sid es w ith m usta rd ; s p rin kle w ith h erb s.
Makes 6 s e rv in gs

FA RM ST Y LE H AM &
GRAV Y
RO CH ELLE D EG RY SE B R YA N,
OH
This w as m y g ra ndm a’s r e cip e. S he a nd G ra ndpa r a is e d e le ven c h ild re n o n th eir
fa rm . A ll o f m y a unts a nd u ncle s m ade h am th is w ay to o. O ur fa m ily lik es to
la dle th e g ra vy o ver h am a nd m ash ed p ota to es...a r e a l s tic k-to -y o ur-r ib s m ea l!
This c a n a ls o b e m ade i n a l a rg e s lo w c o oker. C over a nd c o ok o n l o w s e ttin g f o r
6 t o 8 h ours
.
8 t o 1 0-lb . f u lly -c o ok ed h am , b on ele ss o r b on e-in
whole c lo ves t o t a ste
3/4 c . b ro w n s u gar, p ack ed
2 1 2-o z. c a n s g in ger a le
1 P la ce h am in a n u ngre ase d r o astin g p an . I n se rt c lo ves, a f e w in ch es a p art, o n
to p a n d p artw ay d ow n s id es o f h am . P at b ro w n s u gar o nto to p a n d s id es o f h am .
Gen tly p our g in ger a le o ver h am w ith out rin sin g o ff a ll th e b ro w n s u gar. P our
re m ain in g g in ger a le i n to r o astin g p an .
2 C over an d bak e at 325 deg re es fo r one to 1-1 /2 hours , until a m eat
th erm om ete r in se rte d in c en te r o f h am re ad s 1 40 d eg re es. R em ove h am to a
se rv in g p la tte r, re se rv in g d rip pin gs. L et h am sta n d fo r 5 to 1 0 m in ute s b efo re
slic in g. S erv e h am w ith P an G ra v y.
Serv es 1 2 t o 1 5
PA N G RAV Y
re se rv ed p an d rip pin gs
1/2 c . c o rn sta rc h
1 c . c o ld w ate r
1 T ra n sfe r d rip pin gs fro m ro astin g p an to a sa u cep an ; b rin g to a b oil o ver

med iu m h eat. W his k to geth er c o rn sta rc h a n d w ate r. S lo w ly a d d m ix tu re to p an
drip pin gs, w his k in g w ell. C ook a n d s tir u ntil g ra v y t h ic k en s. U se m ore o r l e ss o f
co rn sta rc h m ix tu re , d ep en din g u pon q uan tity o f d rip pin gs.
CIN CIN NAT I-S T Y LE
CH IL I
JE N NIF E R O GLESB Y
BR O W NSV IL LE, I N
Liv in g r ig ht o n th e O hio b ord er, w e’v e c o m e to lo ve C in cin nati- s ty le c h ili. F or
tr a ditio nal 3-w ay ch ili, se rv e over co oked sp aghetti and to p w ith sh re d ded
Ched dar c h eese . T o p w ith c h opped o nio ns a nd c h eese fo r a 4 -w ay… ch ili b ea ns,
onio ns a nd c h eese f o r a 5 -w ay
.
2 l b s. l e a n g ro u nd b eef
1 q t. w ate r
1 o n io n , f in ely c h op ped
8-o z. c a n t o m ato s a u ce
1 T . W orc este rsh ir e s a u ce
1 T . v in eg ar
1 t . g arlic , m in ced
3 T . c h ili p ow der
2 T . a lls p ic e
3 T . g ro u nd c u m in
1 t . c in nam on
1 t . c ele ry s e ed
1 t . n utm eg
1 t . s a lt
2 b ay l e a ves
1 M ix g ro und b eef a n d w ate r in a la rg e h eav y s o up p ot o ver m ed iu m h eat. A dd
re m ain in g in gre d ie n ts a n d s im mer o ver m ed iu m h eat f o r 3 h ours , s tir rin g o fte n .
Dis c ard b ay l e av es b efo re s e rv in g.

Makes 6 s e rv in gs
FR ESH V EG GIE S & A NG EL
HAIR
KELLI V EN ABLE
OST R ANDER , O H
My m om & I l o ve t h is y u m my s u m mertim e m ea l...j u st a dd a s lic e o r t w o o f g arlic
bre a d a nd e n jo y!
7-o z. p kg. a n gel h air p asta , u nco ok ed
1 T . o liv e o il
2 z u cch in i, p eele d i f d esir e d a n d d ic ed
2 y ello w s q uash , d ic ed
1 c . s lic ed m ush ro om s
1/2 c . o n io n , c h op ped
sa lt a n d p ep per t o t a ste
1 D iv id e p asta i n h alf ; r e se rv e o ne-h alf f o r a n oth er r e cip e. C ook r e m ain in g p asta
acco rd in g t o p ack ag e d ir e ctio ns; d ra in .
2 M ean w hile , h eat o il in a sk ille t o ver m ed iu m h eat. A dd zu cch in i, y ello w
sq uash , m ush ro om s a n d o nio n t o s k ille t; c o ok u ntil c ris p -te n der. S easo n w ith s a lt
an d p ep per; l a d le s a u ce o ver p asta .
Makes 2 s e rv in gs
OHIO F U N F A CT
Cin cin nati C hili is o n e o f t h e m ost ic o n ic f o od s o f O hio . I t's
not what we know as ch ili co n ca rn e. Rath er, it a
Med it e rra n ea n sp ic ed m ea t m ix tu re u se d a s a to p pin g fo r
sp agh etti. Sla vic -M aced on ia n im mig ra n ts fr o m Gre ece
in tr o d uced th e id ea in th e 1 920s. I t is n ot e a te n in a b ow l

lik e c h ili y ou m ig h t b e u se d t o . I t i s s e rv ed i n a f la t o val t r a y
an d c a n a ls o b e s e rv ed o ver a h ot d og c o n ey -s ty le . O rd erin g
th e d is h is b ase d o n y ou r d esir e fo r c erta in in gre d ie n ts in
what i s c a lle d t h e " w ay" s y ste m .
GOOD T IM ES V EG GIE
PIZ ZA
BEC K IE K REM L P E EBLES,
OH
My m om u se d to m ake th is q uic k p iz za fo r o ur c h urc h ’s fe llo w sh ip o n S undays
afte r th e e ven in g s e rv ic e. T ry c u ttin g y o ur p iz za in to b ite -s iz e s q uare s fo r e a sy
nib blin g
.
2 8 -o z. t u bes r e fr ig era te d c re sc en t r o lls
8-o z. p kg. l ig h t c re a m c h eese , s o fte n ed
1 t . d rie d o re g an o
1 t . d rie d b asil
1 c . b ro cco li, f in ely c h op ped
1 c . c a rro ts , p eele d a n d d ic ed
1 c . g re en p ep pers, d ic ed
1/2 c . t o m ato es, d ic ed
1/2 c . l e ttu ce, c h op ped
1 c . s h re d ded C hed dar c h eese
1 R oll o ut cre sc en t ro ll d ough o nto an u ngre ase d b ak in g sh eet. P re ss se am s
to geth er to f o rm a r e cta n gle . P in ch to geth er e d ges to f o rm a c ru st. B ak e a t 3 75
min ute s f o r 1 2 m in ute s; c o ol c o m ple te ly .
2 C om bin e c re am c h eese a n d h erb s. S pre ad o ver c ru st; to p w ith v eg eta b le s, th en
sh re d ded c h eese . C over a n d r e frig era te f o r a t l e ast a n h our; c u t i n to s q uare s.

Makes 1 6 s e rv in gs
Wheth er y ou a re l o ok in g f o r a q uic k -to -m ak e b re a k fa st d is h t o s ta rt t h e d ay
off r ig h t, n o-fu ss p arty fa re fo r th ose sp ecia l g u ests , sa tis fy in g so u ps a n d
sa n dw ic h es f o r t h e p erfe ct l u nch , m ain d is h es t o b rin g t h em t o t h e t a b le f a st,
or a s w eet lit tle s o m eth in g t o s a vor a t t h e e n d o f t h e m ea l, y ou 'll lo ve t h ese
re cip es f r o m t h e a m azin g c o ok s i n t h e b ea u tif u l s ta te o f O hio .
Beef C how F un

Bla ck berry B uck le

Cucu m ber-L im e A gu a F re sc a
7-F ru it S ala d

Cherry S tr e u se l C offe e C ak e

Chili- C orn bre a d S ala d

Caro l's V eg gie P an in i S an dw ic h es

Chic k en P ot P ie S te w

Chin ese C hic k en W in gs

Butte r P eca n P ea ch C ak e

Coco n ut-P eca n F udge B ars

Cou ntr y -S ty le B re a k fa st P iz za

Baco n -W ra p ped S ca llo p s

Cora 's J am C ak e

Cou ntr y C ab in P ota to es

Cra b , C orn & P ep per F rit ta ta

Cro ck O ' B ra ts

Farm -F re sh S pin ach Q uic h e

Cris p y Z ucch in i F rit te rs
Easy I ta lia n W ed din g S ou p

Vic k ie 's S hre d ded C hic k en S an dw ic h es

Germ an A pple S tr e u se l K uch en

Pin ea p ple -C herry C ris p

Joh nny M arzetti

Gre ek B eef R oast

Pea n ut B utte r S tr u del P ie

Pic n ic S ala d S kew ers

Choco la te -C ap puccin o C heese ca k e

Pea n ut B utte r-O at B ars

Fre sh S tr a w berry S hortc a k e

Frie d C hic k en B ow ls

Grille d C hic k en S ala d

Hea rty M ea tb all S te w

Tom ato S an dw ic h es

Spic ed O ra n ge P eca n s

Ir e n e's P orta b ella B urg ers

Hash bro w n-P ork C hop C asse ro le

Oh-S o-F ru it y L em on ad e

Festiv e B ru nch F rit ta ta

Hot C hic k en S an dw ic h es
JO HNNY M ARZETTI
JE N NIE G IS T G OOSE BER RY P A T C H
An o ld m id w este rn f a vo rite ! M y g ra ndm oth er i n n orth ern O hio u se d t o m ake t h is
hea rty d is h f o r m y f a m ily w hen ever w e c a m e t o v is it
.

1 l b . l e a n g ro u nd b eef
2 o n io n s, s lic ed
1 c lo ve g arlic , m in ced
1-1 /2 c . w ate r
6-o z. c a n t o m ato p aste
1 t . v in eg ar
7-o z. c a n s lic ed m ush ro om s, d ra in ed
1 c . c ele ry , d ic ed
1 g re en p ep per, d ic ed
8-o z. p kg. s h arp p aste u riz ed p ro cess c h eese s p re a d , c u bed
sa lt a n d p ep per t o t a ste
8-o z. p kg. w id e e g g n ood le s, u nco ok ed
1 I n a la rg e s k ille t o ver m ed iu m h eat, b ro w n b eef, o nio ns a n d g arlic . D ra in ; s tir
in w ate r, to m ato p aste a n d v in eg ar. A dd re m ain in g in gre d ie n ts e x cep t n oodle s.
Sim mer o ver l o w h eat, s tir rin g o ccasio nally , a b out 1 5 m in ute s.
2 M ean w hile , c o ok n oodle s a cco rd in g to p ack ag e d ir e ctio ns; d ra in a n d r e tu rn to
co okin g p ot. S tir in b eef m ix tu re . C over a n d s im mer o ver lo w h eat u ntil h eate d
th ro ugh, a b out 1 5 m in ute s. F or a c asse ro le -s ty le d is h , tr a n sfe r b eef a n d n oodle
mix tu re to a g re ase d 3 -q uart c asse ro le d is h . B ak e, u nco vere d , a t 3 50 d eg re es f o r
20 t o 2 5 m in ute s, u ntil h ot a n d b ubbly .
Makes 6 t o 8 s e rv in gs
OHIO F U N F A CT
A ca sse ro le dis h nam ed Joh nny M arzetti orig in ate d in
Colu m bus, Ohio at M arzetti's , an Ita lia n re sta u ra n t
esta b lis h ed in 1 896 a t W ood ru ff A ven ue a n d H ig h S tr e et b y
an I ta lia n im mig ra n t n am ed T ere sa M arzetti. O ne d is h s h e
offe re d h er c u sto m ers w as a b ak ed c a sse ro le o f g ro u nd b eef,
nood le s, to m ato sa u ce a n d c h eese th at sh e n am ed fo r h er

bro th er-in -la w , J oh nny. T ere sa M arzetti w as t h e f ir st p erso n
to s e rv e th e c a sse ro le in a r e sta u ra n t. I t b eca m e a p op ula r
Ohio m ain d is h .
VEG ETA RIA N C IN CIN NAT I
CH IL I
LEAT H S A RV O
CIN CIN NAT I, O H
A m ea tle ss v ersio n o f a lo ca l tr a ditio n! S erv e o ver c o oked s p aghetti fo r 2 -w ay
ch ili o r t o pped w ith s h re d ded c h eese f o r 3 -w ay c h ili
.
46-o z. c a n t o m ato j u ic e
16-o z. c a n k id ney b ea n s, d ra in ed a n d r in se d
1 o n io n , c h op ped
2 T . c h ili p ow der
1-1 /2 t . w hit e v in eg ar
1 t . a lls p ic e
1 t . c in nam on
1 t . p ep per
1 t . g ro u nd c u m in
1/8 t . g arlic p ow der
1/4 t . W orc este rsh ir e s a u ce
5 b ay l e a ves
1 C om bin e a ll in gre d ie n ts in a s lo w c o oker. C over a n d c o ok o n lo w s e ttin g f o r 5
hours . D is c ard b ay l e av es b efo re s e rv in g.
Serv es 6

OHIO F U N F A CT
Serv e c h ili C in cin nati- s ty le ! F or 2 -w ay c h ili, la d le c h ili o ver
a b ow l o f s p agh etti. F or 3 -w ay, t o p c h ili a n d s p agh etti w it h
sh re d ded C hed dar c h eese . F or 4 -w ay, s p oon d ic ed o n io n s o n
to p o f t h e c h eese . A dd c h ili b ea n s t o t h e s ta ck f o r 5 -w ay.
GRANDM A’S C REO LE
BEEF
TER RI L O TZ-G ANLEY S O UTH
EU CLID , O H
When I w as a little g ir l, m y m om h ad h er o w n c a te rin g b usin ess th at s h e r a n
fr o m o ur h om e. M om h anded d ow n h er p assio n fo r co okin g to m e, a nd th is
re cip e fr o m h er o w n m oth er w as o ne o f th e fir st th in gs s h e ta ught m e to c o ok.
For v a rie ty , u se g ro und p ork i n ste a d o f b eef
.
3 l b s. g ro u nd b eef
3/4 c . o n io n , m in ced
2 t . g arlic , m in ced
8-o z. c a n t o m ato s a u ce
6-o z. c a n t o m ato p aste
1/4 c . c a ts u p
1 c . w ate r
2 T . o n io n p ow der
16-o z. p kg. e lb ow m aca ro n i, u nco ok ed
sa lt a n d p ep per t o t a ste
1 B ro w n b eef in a la rg e sa u cep an o ver m ed iu m h eat; d ra in . A dd re m ain in g
in gre d ie n ts e x cep t m acaro ni, s a lt a n d p ep per; s tir u ntil w ell m ix ed . C over a n d
sim mer f o r 3 0 m in ute s, s tir rin g o ccasio nally .

2 W hile sa u ce is sim merin g, c o ok m acaro ni a cco rd in g to p ack ag e d ir e ctio ns;
dra in . P la ce c o oked m acaro ni in a la rg e s e rv in g b ow l. P our s a u ce o ver m acaro ni
an d m ix w ell. A dd s a lt a n d p ep per t o t a ste .
Serv es 8
PIN TO B EA N D IN NER
MORIA H C LA RK B U TLER , O H
We lo ve a ll k in ds o f M exic a n fo od! W e h ave fr ie n ds w ho a re v eg eta ria n, a nd w e
lo ve t o s e rv e t h is d is h w hen t h ey v is it
.
9-o z. p kg. t o rtilla c h ip s, c ru sh ed
2 3 0-o z. c a n s p in to b ea n s, d ra in ed a n d r in se d
15-o z. c o rn , d ra in ed
14-1 /2 o z. c a n p etit e d ic ed t o m ato es, d ra in ed
8-o z. c a n t o m ato s a u ce
1-1 /4 o z. p kg. t a co s e a so n in g m ix , o r m ore t o t a ste
2 c . s h re d ded C hed dar c h eese
Garn is h : s o u r c re a m , s a ls a , s h re d ded l e ttu ce, s lic ed b la ck o liv es
1 S prin kle c ru sh ed t o rtilla c h ip s i n to a g re ase d 1 3"x 9" b ak in g p an ; s e t a sid e. I n a
la rg e b ow l, c o m bin e b ean s, c o rn , to m ato es, to m ato sa u ce a n d ta co se aso nin g;
mix w ell.
2 S poon m ix tu re o ver ch ip s; sp rin kle w ith ch eese . B ak e, u nco vere d , at 3 50
deg re es f o r a b out 2 0 to 2 5 m in ute s, u ntil b ubbly a n d h eate d th ro ugh. S erv e w ith
desir e d t o ppin gs.
Makes 8 s e rv in gs
GREEK B EEF R O AST
JO ANNA K ARPIN SK I H UDSO N, O H

My Y ia yia ( g ra ndm oth er) S te lla b ro ught th is r e cip e w ith h er fr o m G re ece in th e
1920s. It w as, a nd is , a fa m ily fa vo rite fo r S unday v is its , e sp ecia lly w hen th e
wea th er tu rn s c o ld . P ut it in th e o ven e a rly in th e d ay a nd e n jo y a s c ru m ptio us
su pper...i t m akes t h e w hole h ouse s m ell s o d elic io us! W e s e rv e t h is w ith t in y o rzo
or r o sa m arin a p asta c o oked w ith b eef b ro th a nd a c in nam on s tic k. Y u m !
3 t o 4 -lb . b eef c h uck r o ast, t r im med
2 T . o il
14-1 /2 o z. c a n b eef b ro th
3/8 c . t o m ato p aste
4 4 -in ch c in nam on s tic k s
sa lt a n d p ep per t o t a ste
1 In a h ot s k ille t o ver m ed iu m -h ig h h eat, b ro w n ro ast in o il o n a ll s id es. P la ce
ro ast in a n u ngre ase d ro astin g p an ; p our b ro th o ver ro ast. A dd to m ato p aste to
bro th , m ash in g i t i n to t h e b ro th w ith t h e b ack o f a s p oon. A dd c in nam on s tic k s t o
bro th . S easo n r o ast w ith s a lt a n d p ep per.
2 C over w ith w ax p ap er, th en tig htly w ith a lu m in um fo il. B ak e a t 3 25 d eg re es
fo r 4 t o 5 h ours , u ntil f o rk -te n der.
Serv es 6 t o 8
HAM -I T -U P C ASSE R O LE
LIS A B O W NAS C O LU M BU S, O H
Use th ic kly slic ed ste a k fr ie s a nd sm oked h am to g iv e th is d is h a b ra nd-n ew
fla vo r
.
16-o z. p kg. f r o zen F re n ch f r ie s
16-o z. p kg. f r o zen c h op ped b ro cco li, c o ok ed
1-1 /2 c . c o ok ed h am , c u bed
10-3 /4 o z. c a n c re a m o f m ush ro om s o u p

1-1 /4 c . m ilk
1/4 c . m ayon nais e
1 c . g ra te d P arm esa n c h eese
1 A rra n ge f rie s i n a g re ase d 1 3"x 9" b ak in g p an . T op w ith b ro cco li; s p rin kle w ith
ham a n d s e t a sid e. C om bin e s o up, m ilk a n d m ay onnais e in a s m all b ow l; m ix
well a n d p our e v en ly o ver h am . S prin kle w ith c h eese . B ak e, u nco vere d , a t 3 75
deg re es f o r 4 0 m in ute s.
Serv es 4 t o 6
SL O W -C O OKER C H IC K EN &
DUM PL IN G S
NIC K I S L O W BE
CLEV ELA ND, O H
There ’s n oth in g b ette r th an c o m in g h om e fr o m a lo ng, h ard d ay to a b ig h elp in g
of c h ic ken & d um plin gs. I t j u st f ills y o u u p a nd m akes y o u f e el s o oo g ood
.
4 b on ele ss, s k in le ss c h ic k en b re a sts , c u bed
2 1 0-3 /4 o z. c a n s c re a m o f c h ic k en s o u p
2 c . w ate r
1/4 c . o n io n , f in ely d ic ed
1 c u be c h ic k en b ou illo n
2 1 0-o z p kgs. r e fr ig era te d b is c u it s , t o rn i n to o n e-in ch p ie ces
1 C om bin e a ll in gre d ie n ts e x cep t b is c u its in a s lo w c o oker. C over a n d c o ok o n
lo w s e ttin g f o r 5 to 6 h ours . T hir ty m in ute s b efo re s e rv in g, a d d b is c u it p ie ces to
slo w c o oker; s tir g en tly .
2 C over a n d c o ok o n h ig h s e ttin g f o r a n a d ditio nal 3 0 m in ute s, o r u ntil b is c u its
are c o oked t h ro ugh.
Serv es 4 t o 6

CRAN-O RANG E P O RK
MED ALLIO NS
JO A NN G OOSE BER RY
PA T C H
Rea dy i n j u st 3 0 m in ute s...w hat a t im e-s a ver!
1 t o 1 -1 /2 l b . p ork t e n derlo in , c u t i n to 1 -in ch s lic es
1/2 t . g arlic p ow der
1/2 t . c o ria n der
1/2 t . s a lt
1/4 t . p ep per
2 T . o liv e o il
1 r e d o n io n , c h op ped
1/2 c . o ra n ge m arm ala d e
1/4 c . o ra n ge j u ic e
1/4 c . s w eete n ed d rie d c ra n berrie s
2 T . b als a m ic v in eg ar
1 P la ce p ork s lic es b etw een 2 p ie ces o f w ax p ap er. U sin g a r o llin g p in , f la tte n t o
1/4 -in ch t h ic k ness. C om bin e s e aso nin gs; s p rin kle o ver b oth s id es o f p ork .
2 In a la rg e s k ille t, s a u té p ork in o il fo r 3 m in ute s o n e ach s id e, o r u ntil ju ic es
ru n c le ar. R em ove a n d k eep w arm .
3 I n s a m e s k ille t, s a u té o nio n i n t h e p an j u ic es f o r 5 m in ute s, o r u ntil t e n der. S tir
in re m ain in g in gre d ie n ts ; b rin g to a b oil. R ed uce h eat; re tu rn p ork to sk ille t.
Sim mer, u nco vere d , f o r 5 m in ute s, o r u ntil s a u ce i s t h ic k en ed .
Makes 4 s e rv in gs
PO RK & R ASP B ER RY
SA UCE
RO BBIN C H AM BER LA IN
WORTH IN G TO N, O H

A d re sse d -u p p ork r o ast y o ur f a m ily w ill l o ve!
3-3 /4 l b . b on ele ss p ork l o in r o ast
1/4 t . s a lt
1 t . p ep per
1 t . r u bbed s a ge
1 S prin kle ro ast w ith sa lt, p ep per a n d sa g e. P la ce ro ast o n a ra ck in sh allo w
ro astin g p an . B ak e a t 3 25 d eg re es f o r 1 -1 /2 t o 2 h ours o r u ntil m eat t h erm om ete r
re g is te rs 1 50 d eg re es.
2 C over a n d le t s ta n d u ntil th erm om ete r r e g is te rs 1 60 d eg re es. P la ce r o ast o n a
pla tte r; s e rv e w ith R asp berry S au ce.
RASP B ER RY S A UCE
12-o z. p kg f r o zen r a sp berrie s, t h aw ed
3/4 c . s u gar
1/2 c . w hit e v in eg ar
1/2 t . g ro u nd c lo ves
1/2 t . g ro u nd g in ger
1/2 t . n utm eg
1/2 c . c o rn sta rc h
2 T . l e m on j u ic e
1 D ra in ra sp berrie s an d se t asid e, re se rv in g ju ic e. A dd w ate r to ju ic e, if
necessa ry , to m ak e 1 -1 /2 c u ps. C om bin e o ne c u p o f th e ra sp berry liq uid w ith
su gar, v in eg ar, c lo ves, g in ger a n d n utm eg in a s a u cep an . B rin g to a b oil. R ed uce
heat; s im mer, u nco vere d , 1 0 m in ute s.
2 B le n d c o rn sta rc h a n d r e m ain in g r a sp berry liq uid ; a d d to s a u cep an . C ook o ver
med iu m heat, stir rin g co nsta n tly , one m in ute or until th ic k en ed . Stir in
ra sp berrie s a n d l e m on j u ic e.

Makes 1 6 s e rv in gs
HASH BR O W N-P O RK C H OP
CASSE R O LE
SH IR LEY F L A NAG AN
WOOST ER , O H
Serv e a q uic k v eg eta ble , s u ch a s g re en b ea n b undle s, a lo ng w ith th ese c h ops fo r
a f la vo rfu l w eekn ig ht m ea l
.
5 b on e-in p ork c h op s
1 T . o il
10-3 /4 o z. c a n c re a m o f c ele ry s o u p
1 c . s o u r c re a m
1/2 c . m ilk
32-o z. p kg. f r o zen s h re d ded h ash bro w ns, t h aw ed
1 c . o n io n , c h op ped
1 c . s h re d ded C hed dar c h eese
1 B ro w n p ork c h ops o n b oth s id es in h ot o il in a la rg e s k ille t o ver m ed iu m h eat.
Set a sid e.
2 C om bin e s o up, s o ur c re am a n d m ilk in a la rg e b ow l; s tir in h ash bro w ns a n d
onio n. S pre ad so ur cre am m ix tu re in an ungre ase d 13"x 9" bak in g pan an d
sp rin kle w ith c h eese . T op w ith p ork c h ops. B ak e, u nco vere d , a t 3 75 d eg re es f o r
45 t o 5 0 m in ute s, u ntil h eate d t h ro ugh a n d p ork c h ops a re f u lly c o oked .
Serv es 5
MARIN AT ED F L A NK
ST EA K
IR EN E R O BIN SO N C IN CIN NAT I,
OH
Refr ig era tin g th e s te a ks in a s p ic y m arin ade b efo re g rillin g re a lly a dds to th e

fla vo r
.
1-1 /3 l b . b eef f la n k s te a k
2 T . l o w -s o d iu m s o y s a u ce
2 T . h on ey
2 T . w hit e v in eg ar
1-1 /2 T . g ro u nd g in ger
1-1 /2 t . g arlic p ow der
1-1 /2 t . c in nam on
1-1 /2 t . n utm eg
1/4 c . o il
1 o n io n , c h op ped
1 U sin g a sh arp k nif e , m ak e sh allo w c u ts in ste ak ; se t a sid e. M ix re m ain in g
in gre d ie n ts t o geth er i n a l a rg e p la stic z ip pin g b ag ; a d d s te ak ..
2 R efrig era te fo r at le ast 24 hours , tu rn in g se v era l tim es. R em ove fro m
marin ad e. G rill or bro il fo r 5 to 10 m in ute s on each sid e, or until desir e d
donen ess. S lic e t h in ly o n a n a n gle t o s e rv e.
Makes 6 s e rv in gs
HASH I N A D ASH
MORIA H C LA RK B U TLER , O H
A te rrific q uic k d is h fo r lu nch o r d in ner. M y fa m ily e ven lo ves to h ave it fo r
bre a kfa st...w e’ll e a t f r e sh b ro cco li a ny t im e o f d ay!
3 T . o il
32-o z. p kg. f r o zen d ic ed p ota to es, t h aw ed
3 c . c o ok ed h am , c u bed
1 t . s a lt

1/2 t . p ep per
2 c . b ro cco li, c u t i n to b it e -s iz e f lo w ere ts
Garn is h : p ap rik a
1 I n a l a rg e n on-s tic k s k ille t, h eat o il o ver m ed iu m -h ig h h eat. A dd p ota to es, h am ,
sa lt a n d p ep per to s k ille t. C over a n d c o ok f o r 2 m in ute s; s p rin kle w ith b ro cco li.
Cover an d co ok 6 to 8 m in ute s lo nger, u ntil p ota to es are te n der an d lig htly
gold en , s tir rin g o ccasio nally . G arn is h w ith a s p rin kle o f p ap rik a.
Makes 6 t o 8 s e rv in gs
HOM EM ADE S O UTH ER N
DUM PL IN G S
LEN A B U TLER S M IT H
PIC K ER IN G TO N, O H
My gra ndm oth er, a so uth ern -r a is e d Nativ e Am eric a n In dia n, m ade th ese
dum plin gs fo r e very h olid ay fo r a s lo ng a s I c a n r e m em ber. I t w as a n u nsp oken
ru le th at th is is th e d is h th at M aw m aw b rin gs. T hey’r e g re a t to se rv e o ver
mash ed p ota to es, r ic e a nd c h ic ken . I t to ok m e a w hile to c o nvert h er r e cip e fr o m
“handfu ls & p in ch es” b ut I fin ally g ot it w ork ed o ut. N ow , w hen I m ake th ese
dum plin gs, m y f a th er f e els r ig ht b ack a t h om e!
2 c . a ll- p urp ose f lo u r
1 c . m ilk
2 T . b utte r
sa lt t o t a ste
32-o z. c o n ta in er c h ic k en o r b eef b ro th
1 C om bin e f lo ur, m ilk , b utte r a n d s a lt i n a l a rg e b ow l. M ix t o geth er b y h an d u ntil
well b le n ded a n d d ough fo rm s. O n a flo ure d su rfa ce, ro ll d ough o ut 1 /2 -in ch
th ic k . U se a p iz za c u tte r t o c u t i n to l o ng n oodle s, a b out 2 i n ch es w id e; s e t a sid e.
2 In a la rg e sto ck pot over m ed iu m -h ig h heat, brin g bro th to a boil. D ro p

dum plin gs i n to b oilin g b ro th a n d c o ok f o r 5 t o 7 m in ute s. R em ove w hen d one.
Serv es 8 t o 1 0
MOM ’S C H IC K EN
PA PR IK ASH
NANCY B O GART E U CLID ,
OH
My m om u se d to s e rv e th is q uic k & e a sy c h ic ken d is h ...n ow it’s a fa vo rite in m y
hom e t o o! I t i s r e a dy t o s e rv e i n 3 0 m in ute s
.
8-o z. p kg. w id e e g g n ood le s, u nco ok ed
4 T . b utte r, d iv id ed
1 o n io n , t h in ly s lic ed
1 g re en o r r e d p ep per, t h in ly s lic ed
2 T . s w eet p ap rik a
2 c lo ves g arlic , p re sse d
2 l b s. b on ele ss, s k in le ss c h ic k en b re a st, c u t i n to 2 -in ch c u bes
1/2 t . s a lt
1/4 t . p ep per
14-1 /2 o z. c a n c h ic k en b ro th
14-1 /2 o z. c a n d ic ed t o m ato es
1 c . s o u r c re a m
Garn is h : c h op ped f r e sh p arsle y
1 C ook e g g n oodle s a cco rd in g t o p ack ag e d ir e ctio ns; d ra in a n d s e t a sid e.
2 M ean w hile , m elt 2 t a b le sp oons b utte r i n a D utc h o ven o ver m ed iu m h eat. A dd
onio n, g re en o r re d p ep per, p ap rik a an d g arlic ; sa u té u ntil o nio n is so ft an d
aro m atic . R em ove onio n m ix tu re to a bow l; co ver an d keep w arm . M elt
re m ain in g b utte r in p an . A dd c h ic k en , s a lt a n d p ep per; c o ok u ntil g old en o n a ll
sid es.

3 R etu rn o nio n m ix tu re to p an ; a d d b ro th a n d to m ato es w ith ju ic e. C over a n d
co ok a b out 2 0 m in ute s, u ntil c h ic k en ju ic es r u n c le ar w hen p ie rc ed . R ed uce h eat
to lo w . S tir in n oodle s a n d so ur c re am ; w arm th ro ugh. S erv e g arn is h ed w ith
pars le y.
Makes 6 s e rv in gs
PE ST O P O LEN TA
LA SA G NA
LO RI R O SE N BER G U NIV ER SIT Y
HEIG HTS, O H
Now adays w e a ll h ave v eg eta ria ns a t o ur h olid ay ta ble s... th is s a vo ry d is h is a
cro w d-p le a se r f o r m ea t- e a te rs t o o!
18-o z. t u be p ole n ta , s lic ed
1/4 -in ch t h ic k a n d d iv id ed
1/4 c . b asil p esto s a u ce, d iv id ed
1-1 /4 c . m arin ara s a u ce, d iv id ed
1 c . s h re d ded m ozza re lla c h eese
1/4 c . p in e n uts
1 I n a g re ase d 1 1 "x 7" b ak in g p an , a rra n ge h alf o f p ole n ta s lic es i n a s in gle l a y er.
Spre ad h alf o f p esto o ver p ole n ta ; sp oon h alf o f m arin ara sa u ce o ver. R ep eat
la y erin g, e n din g w ith m arin ara s a u ce.
2 B ak e, u nco vere d , a t 3 75 d eg re es f o r 2 5 m in ute s. R em ove f ro m o ven ; to p w ith
ch eese a n d p in e n uts . P la ce p an u nder a p re h eate d b ro ile r; b ro il u ntil c h eese is
melte d a n d n uts a re t o aste d .
Makes 8 s e rv in gs
OHIO F U N F A CT
A m ust-h ave d is h fo r m an y fo lk s o f G erm an h erit a ge in

Cin cin nati is G oetta , a G erm an sa u sa ge m ad e o f o ats a n d
gro u nd p ork a n d f r ie d t h in a n d c ris p y. Y um !

CH APT ER F IV E
NO -F U SS
Snack s & A ppetiz ers
WHETH ER Y O U A RE H AV IN G A S P E C IA L
PA RTY O R J U ST N EED A L IT TLE S N ACK T O
T ID E Y O U O VER T O T H E N EX T M EA L, T H ESE
LIT TLE G OODIE S A RE S U RE T O B EC O M E
FA V O RIT E G O-T O T R EAT S.
B EA U M ONDE B R EA D
B O W L D IP
JE SSIC A K RAUS
DELAW ARE, O H
T his d ip t a kes m e b ack t o m y c h ild hood! W hen ever w e h ad a p arty , t h is i s t h e d ip
m y m om a lw ays m ade. I s till l o ve i t. T he l o nger t h e d ip i s r e fr ig era te d , t h e b ette r
i t w ill t a ste , s o i t’s b est t o m ake i t t h e n ig ht b efo re
.

1-1 /4 c . s o u r c re a m
1-1 /4 c . m ayon nais e
6-o z. j a r d rie d b eef, c h op ped
1 T . o n io n , c h op ped
1 T . B ea u M on de s e a so n in g
1 t . d ill w eed
1 r o u nd l o af p um pern ic k el b re a d
cu t-u p v eg eta b le s
1 In a b ow l, c o m bin e a ll in gre d ie n ts e x cep t b re ad a n d v eg eta b le s; m ix w ell.
Cover a n d c h ill f o r a t l e ast o ne h our t o o vern ig ht.
2 A t s e rv in g t im e, h ollo w o ut b re ad b ow l, r e se rv in g b re ad p ie ces. S poon d ip i n to
bre ad b ow l. S erv e w ith b re ad p ie ces a n d v eg eta b le s.
Serv es 8
CH IN ESE C H IC K EN
WIN G S
SU ZA NNE E R IC K SO N
CO LU M BU S, O H
Move over, hot w in gs. T hese A sia n-in sp ir e d ch ic ken w in gs are packed w ith
fla vo r… and t h ey’r e b aked . M ake e xtr a , b eca use t h e c ro w d w ill l o ve t h em !
2 t o 3 l b s. c h ic k en w in gs
1/2 c . s o y s a u ce
1 c . p in ea p ple j u ic e
1/3 c . b ro w n s u gar, p ack ed
1 t . g ro u nd g in ger
1 t . g arlic s a lt
1/2 t . p ep per
Optio n al: c ele ry s tic k s a n d r a n ch s a la d d re ssin g

1 P la ce w in gs in a la rg e p la stic z ip pin g b ag ; s e t a sid e. C om bin e s o y s a u ce a n d
nex t 5 in gre d ie n ts ; pour over w in gs, tu rn in g to co at. R efrig era te overn ig ht,
tu rn in g s e v era l t im es.
2 D ra in w in gs, d is c ard in g m arin ad e; a rra n ge in a s in gle la y er o n a n u ngre ase d
je lly -ro ll p an . B ak e a t 4 50 d eg re es fo r 2 5 to 3 0 m in ute s o r u ntil g old en a n d
ju ic es r u n c le ar w hen c h ic k en i s p ie rc ed w ith a f o rk . S erv e w ith c ele ry a n d r a n ch
dre ssin g, i f d esir e d .
Makes 2 t o 2 -1 /2 d oze n
HEAV EN LY C H EESE C AK E
DIP
BA RBA RA B O W ER
ORRV IL LE, O H
Som etim es I e ven f o ld i n b lu eb errie s o r s tr a w berrie s. Y u m !
2 1 -o z. p kgs. i n sta n t s u gar-fr e e c h eese ca k e p uddin g m ix
24-o z. c o n ta in er p la in y ogu rt
16-o z. c o n ta in er f r o zen w hip ped t o p pin g, t h aw ed
fa vorit e f r e sh f r u it , s lic ed
1 C om bin e d ry p uddin g m ix es a n d y ogurt i n a b ow l; s tir u ntil w ell b le n ded . F old
in w hip ped t o ppin g; c o ver a n d c h ill. S erv e w ith f re sh f ru it f o r d ip pin g.
Makes a bout 5 c u ps
CRIS P Y Z U CCH IN I
FR IT TER S
DEBR A M ANLEY B O W LIN G
GREEN , O H

These little fr itte rs a re s o ta sty s e rv ed w ith r a nch d re ssin g fo r d ip pin g. I e ven
lik e t o w arm t h e d re ssin g j u st a b it
.
4 z u cch in i, t h ic k ly s h re d ded
1 t . s a lt , d iv id ed
2 e g gs, b ea te n
1/2 t . p ep per
1/2 c . a ll- p urp ose f lo u r
3 T . o liv e o il f o r f r y in g
1 T oss z u cch in i w ith 1 /2 te asp oon s a lt. T ra n sfe r to a c o la n der a n d le t s ta n d 1 0
min ute s. D ra in , p re ssin g o ut a s m uch liq uid a s p ossib le . I n a la rg e b ow l, w his k
to geth er eg gs, re m ain in g sa lt an d pep per until lig ht an d fro th y. W his k in
zu cch in i; s tir i n f lo ur.
2 H eat o il in a la rg e n onstic k sk ille t o ver m ed iu m -h ig h h eat. D ro p b atte r b y
ta b le sp oonfu ls , f la tte n in g w ith th e b ack o f s p oon. F ry , a b out 2 m in ute s o n e ach
sid e, u ntil c ris p a n d g old en .
Serv es 8
FIE ST A G UACAM OLE
MARIA N S M IT H D ELAW ARE, O H
This e a sy -to -m ake g uaca m ole i s o ur f a vo rite !
4 a voca d os, p eele d , p it te d , c u bed a n d m ash ed
2 t o m ato es, d ic ed
1/2 o n io n , d ic ed
1 b unch f r e sh c ila n tr o , c h op ped
1 j a la p eñ o p ep per, c h op ped
1 T . g arlic , m in ced j u ic e o f 2 l im es

1 B le n d to geth er a v ocad os a n d to m ato es. S tir in o nio n, c ila n tr o , ja la p eñ o a n d
garlic . A dd lim e ju ic e; m ix w ell. C over a n d re frig era te fo r 4 5 m in ute s b efo re
se rv in g.
Makes 1 2 s e rv in gs
CIN CIN NAT I-S T Y LE C H IL I
DIP
VIC K IE G OOSE BER RY
PA T C H
In C in cin nati, it's ju st n ot a ta ilg ate p arty u nle ss th is w arm d ip is b ein g p asse d
aro und. Try to fin d a ch ili w ith cin nam on fo r an auth en tic Q ueen C ity
exp erie n ce!
2 8 -o z. p kgs. c re a m c h eese , s o fte n ed
2 1 0-1 /2 o z. c a n s C in cin nati- s ty le o r p la in c h ili w it h ou t b ea n s
16-o z. p kg. s h re d ded m ild C hed dar c h eese
to rtilla c h ip s
1 S pre ad s o fte n ed c re am c h eese in a n u ngre ase d 1 3"x 9" g la ss b ak in g p an . P our
ch ili o ver t o p a n d s p rin kle w ith c h eese .
2 B ak e, u nco vere d , a t 3 50 d eg re es f o r 1 5 to 2 0 m in ute s, u ntil c h eese is m elte d .
Serv e w ith t o rtilla c h ip s.
Makes 1 0 s e rv in gs
JA I L A I H ER B B U TTER
KAREN M CCANN M ARIO N, O H
A c en tr a l O hio r e sta ura nt u se d t o b e f a m ous f o r s e rv in g t h is f a nta stic b utte r w ith
th eir r o lls . M y f a m ily l o ves i t! I ’m s u re y o urs w ill t o o
.

1 l b . b utte r
4 t . l e m on j u ic e
1/2 t . g arlic p ow der
1 t . d rie d o re g an o
1 t . d rie d c h iv es
1 t . d rie d t h ym e
1 t . d rie d r o se m ary
1 t . d rie d t a rra gon s
1 P la ce b utte r i n a b ow l; s o fte n t o r o om t e m pera tu re . A dd l e m on j u ic e a n d g arlic
pow der; b le n d u ntil s m ooth . F in ely c ru sh h erb s a n d a d d to b utte r m ix tu re ; m ix
well.
2 S poon in to a c o vere d c ro ck o r f o rm in to lo gs a n d w ra p in p la stic w ra p . C hill
overn ig ht b efo re s e rv in g. M ay b e f ro zen ; a llo w t o t h aw i n r e frig era to r.
Makes o ne p ound
CH EESY T U NA
TR IA NG LES
BA RB B A RG DIL L G OOSE BER RY
PA T C H
It’s th e s w eet r a is in b re a d a nd c h opped a pple th at m ake th ese little s a ndw ic h es
sta nd o ut f r o m a ll t h e r e st
.
1 T . o il
1 c . a p ple , c o re d a n d c h op ped
3 T . o n io n , c h op ped
7-o z. c a n t u na, d ra in ed
1/4 c . c h op ped w aln uts
1/4 c . m ayon nais e
2 t . l e m on j u ic e
1/8 t . s a lt

1/8 t . p ep per
4 s lic es r a is in b re a d , t o aste d a n d h alv ed d ia gon ally
4 s lic es s h arp C hed dar c h eese , h alv ed d ia gon ally
1 H eat o il in a sk ille t o ver m ed iu m h eat; a d d a p ple a n d o nio n. C ook, stir rin g
occasio nally , a b out 5 m in ute s u ntil t e n der. R em ove f ro m h eat; t r a n sfe r t o a b ow l.
Stir i n t u na, w aln uts , m ay onnais e , l e m on j u ic e, s a lt a n d p ep per.
2 P la ce to ast s lic es o n a n u ngre ase d b ak in g s h eet. T op w ith tu na m ix tu re a n d a
slic e o f c h eese .
3 B ro il 4 t o 5 i n ch es f ro m h eat f o r 3 t o 4 m in ute s, o r u ntil c h eese b eg in s t o m elt.
Cut i n to t r ia n gle s.
Makes 1 6
MIC RO W AV E B R EA D &
BU TTER P IC K LES
JA NET S H ARP
MIL FO RD, O H
A re a lly q uic k & e a sy re cip e fo r b re a d & b utte r p ic kle s w ith out c a nnin g. T hey
ta ste a s g ood a s h om e-c a nned !
1 c . w hit e v in eg ar
1 c . s u gar o r c a lo rie -fr e e p ow dere d s w eete n er
1/2 c . w ate r
2 t . s a lt
1 t . d rie d , m in ced g arlic
1 t . m usta rd s e ed
1/2 t . c ele ry s e ed
1/2 t . t u rm eric
2-3 /4 t o 3 l b s. c u cu m bers, s lic ed
1/8 -in ch t o 1 /4 -in ch t h ic k

1 o n io n , t h in ly s lic ed
1 In a la rg e m ic ro w av e-s a fe b ow l, c o m bin e v in eg ar, s u gar o r s w eete n er, w ate r,
sa lt a n d s e aso nin gs. S tir w ell. A dd c u cu m bers a n d o nio n; m ix g en tly .
2 M ic ro w av e, unco vere d , on hig h fo r 9 m in ute s, stir rin g ev ery 3 m in ute s.
Rem ove f ro m m ic ro w av e a n d a llo w t o c o ol, r e se rv in g l iq uid w ith p ic k le s. C over
an d r e frig era te o vern ig ht. P la ce p ic k le s i n j a rs ; a d d e n ough o f t h e l iq uid t o c o ver.
Be su re to dis tr ib ute liq uid ev en ly if usin g m ore th an one ja r. Sto re in
re frig era to r o r f re ezer.
Makes a bout 8 c u ps
KIT C H EN T IP
To sa ve tim e, u se a fo od p ro cesso r to q uic k ly c h op o n io n
an d pep per or purc h ase th em pre -c h op ped fr o m you r
su perm ark et.
MUNCH ABLE S N ACK
MIX
CO RALIT A T R UAX
LO UDO NVIL LE, O H
This s w eet- a nd-s a lty m ix is id ea l to ta ke a lo ng fo r a r o ad tr ip . I t’s a s n ack th at
will a ppea l t o s a vo ry a nd s w eet l o vers a lik e
.
2 ( 1 2-o z.) p kgs. m in i c a n dy-c o ate d c h oco la te s
12-o z. c a n s a lt e d p ea n uts
11 -o z. p kg. b utte rsc o tc h c h ip s
2 c . r a is in s

1 c . c a sh ew s
1 C om bin e a ll in gre d ie n ts in a la rg e m ix in g b ow l; m ix w ell. P la ce in p la stic
zip pin g b ag s.
Makes 9 c u ps
SIM PL E T O M AT O
BR USC H ETTA
HEAT H ER R O GER S
DAY TO N, O H
The to m ato m ix tu re c a n a ls o b e w arm ed s lig htly b efo re s e rv in g. E ith er w ay, it is
wonderfu l!
4 t o 5 p lu m t o m ato es, c h op ped
1/4 c . r e d o n io n , d ic ed
1 c lo ve g arlic , m in ced
1 T . o liv e o il
1 t . d rie d o re g an o
1 w hole -g ra in b agu ette , s lic ed i n to 1 2 p ie ces a n d t o aste d
1 P la ce to m ato es in a la rg e b ow l w ith a lid . A dd o nio n, g arlic , o il a n d o re g an o;
to ss to m ix . C over a n d re frig era te fo r 3 0 m in ute s to a llo w fla v ors to b le n d. T o
se rv e, s p oon o nto t o aste d b ag uette s lic es.
Makes 1 2 s e rv in gs
CRAB-S T U FFE D
MUSH RO OM S
SU ZA NNE E R IC K SO N
CO LU M BU S, O H
Yo u d on’t h ave to sp en d th e w hole d ay in th e kitc h en to m ake th ese sa vo ry

morse ls . They are re a dy to bake in 15 m in ute s. M ake ahea d, co ver and
re fr ig era te b efo re a p arty . A dd a fe w m in ute s to th e b ake tim e u ntil th ey a re
th oro ughly h ea te d a nd g old en
.
15 l a rg e m ush ro om s, s te m s r e m oved a n d r e se rv ed
2 T . b utte r, d iv id ed
1/3 c . o n io n , c h op ped
3/4 t . s e a fo od s e a so n in g
1/4 t . s a lt
1/4 t . p ep per
6-o z. c a n c ra b m ea t, d ra in ed
1 e g g, b ea te n
1/2 s lic e f ir m w hit e b re a d , c ru m ble d
1/4 c . g ra te d P arm esa n c h eese , d iv id ed
1 C hop m ush ro om ste m s. B utte r a 1 3"x 9" b ak in g p an u sin g o ne ta b le sp oon
butte r. P la ce m ush ro om c ap s i n p re p are d p an .
2 M elt r e m ain in g b utte r i n a l a rg e s k ille t o ver m ed iu m h eat. A dd c h opped s te m s,
onio n, s e afo od s e aso nin g, s a lt a n d p ep per; c o ok, s tir rin g o fte n , 5 m in ute s o r u ntil
te n der.
3 C om bin e c ra b m eat, e g g a n d b re ad c ru m bs in a la rg e b ow l, s tir rin g w ell. A dd
mush ro om m ix tu re a n d 2 ta b le sp oons c h eese , s tir rin g w ell. S poon f illin g e v en ly
in to m ush ro om c ap s; s p rin kle w ith r e m ain in g c h eese . B ak e a t 3 50 d eg re es f o r 2 0
min ute s o r u ntil g old en .
Makes 1 5 s tu ffe d m ush ro om s
SP IC ED O RANG E P E C ANS
DEBI D EV O RE D O VER , O H
A t a sty h oste ss g ift t h at’s s u re t o b e w elc o m e
.

2 e g g w hit e s, b ea te n
3 T . o ra n ge j u ic e
2 c . p eca n h alv es
1 c . p ow dere d s u gar
2 T . c o rn sta rc h
1 T . o ra n ge z est
1 t . c in nam on
3/4 t . g ro u nd c lo ves
1/4 t . a lls p ic e
1/8 t . s a lt
1 C om bin e e g g w hite s a n d o ra n ge j u ic e. A dd p ecan s a n d t o ss t o c o at; d ra in . I n a
se p ara te b ow l, c o m bin e r e m ain in g i n gre d ie n ts . A dd p ecan s a n d t o ss t o c o at.
2 S pre ad in a sin gle la y er in a g re ase d 1 5"x 10" je lly -ro ll p an . B ak e at 2 50
deg re es f o r 3 0 t o 3 5 m in ute s, u ntil d ry a n d l ig htly g old en . C ool c o m ple te ly ; s to re
in a ir tig ht c o nta in er.
Makes a bout 3 -1 /2 c u ps, s e rv es 1 6
SA V O RY S T U FFE D
MUSH RO OM S
FR ANCIE S T U TZM AN
CLIN TO N, O H
Oh, a re t h ese s o g ood! D ep en din g o n t h e s iz e o f t h e m ush ro om s, t h is m akes 4 0 t o
50
.
1 l b . w hole m ush ro om s
1/4 c . o il, d iv id ed
1/4 c . o n io n , m in ced
1 c lo ve g arlic , m in ced
1/4 l b . c o ok ed h am , g ro u nd

1/2 c . d ry b re a d c ru m bs
2 T . g ra te d P arm esa n c h eese
1 e g g, b ea te n
1 T . f r e sh p arsle y , c h op ped
1 t . f r e sh o re g an o, c h op ped
1/2 t . s a lt
1/8 t . p ep per
1 R em ove m ush ro om s te m s a n d c h op e n ough to e q ual 1 /2 c u p. S et a sid e. H eat 2
ta b le sp oons o il in a s k ille t o ver m ed iu m h eat; a d d m ush ro om c ap s a n d s tir to
co at w ith o il. R em ove a n d s e t a sid e o n p ap er t o w els t o d ra in . A dd c h opped s te m s
to s k ille t w ith o nio n a n d g arlic . C ook o ver m ed iu m -h ig h h eat f o r 1 0 m in ute s.
2 R em ove s k ille t fro m h eat a n d a d d re m ain in g in gre d ie n ts . S poon m ix tu re in to
mush ro om cap s. A rra n ge on an ungre ase d bak in g sh eet; driz zle to ps w ith
re m ain in g o il. B ak e a t 3 25 d eg re es f o r 3 0 m in ute s.
Makes 4 0 t o 5 0 s tu ffe d m ush ro om s
MOM ’S T A ST Y
KIE LBA SA
JA CK IE M CBR ID E B A RNESV IL LE,
OH
My m om m ade th is fo r m y w ed din g r e cep tio n...s h e’s h ad th e r e cip e s o lo ng th at
her c o py i s f a ded . I t h as a s w eet- a nd-s o ur t a ste t h at’s s o d elic io us!
1 c . o n io n , s lic ed
1 c . c ele ry , c h op ped
1 t o 2 T . b utte r
1/2 c . c a ts u p
1 t . W orc este rsh ir e s a u ce
1/4 c . v in eg ar
1/4 c . s u gar

1 T . m usta rd
1 t . p ap rik a
1 l b . K ie lb asa , s lic ed i n to 1 -in ch p ie ces
1 In a sk ille t o ver m ed iu m h eat, sa u té o nio n a n d c ele ry in b utte r u ntil te n der.
Add r e m ain in g i n gre d ie n ts e x cep t K ie lb asa . M ix w ell; a d d K ie lb asa a n d b rin g t o
a b oil. R ed uce h eat; s im mer u ntil s a u ce t h ic k en s, s tir rin g o fte n .
Makes 8 t o 1 0 s e rv in gs
SW IS S C H EESE & O LIV E
SP R EA D
GLA DYS K IE LA R
WHIT EH OUSE , O H
Brin g a n ew a ppetiz e r t o t h e n ext p arty y o u a tte n d! T his i s a f a vo rite o f o urs t h at
yo u’ll l o ve t o o
.
3 c . s h re d ded S w is s c h eese
3-o z. p kg. c re a m c h eese , c u bed
1/4 c . d ry w hit e w in e o r c h ic k en b ro th
3 T . m ayon nais e
1 t . W orc este rsh ir e s a u ce
3 T . f r e sh p arsle y , s n ip ped
1/3 c . c h op ped b la ck o liv es, d ra in ed
3 T . g re en o n io n s, f in ely c h op ped
sn ack c ra ck ers o r p arty r y e b re a d
1 P la ce c h eese s in a la rg e b ow l; c o ver a n d le t sta n d fo r 3 0 m in ute s a t ro om
te m pera tu re . A dd w in e o r b ro th , m ay onnais e a n d W orc este rs h ir e s a u ce.
2 B eat w ith a n e le ctr ic m ix er o n lo w s p eed u ntil b le n ded . S tir in p ars le y, o liv es
an d o nio ns. T ra n sfe r to a s e rv in g b ow l; c o ver a n d c h ill f o r a t le ast 2 h ours . L et

sta n d a t ro om te m pera tu re fo r o ne h our b efo re s e rv in g. S erv e w ith c ra ck ers o r
bre ad .
Makes 1 0 s e rv in gs
OHIO F U N F A CT
Cle v ela n d is th e h om e o f m an y e th nic n eig h borh ood s a n d,
th ere fo re , lo ts o f e th nic fo od s. T he lis t o f im mig ra n ts h as
ch an ged o ver t h e y ea rs a n d e x p an ded , b ut t h e o ld a n d n ew
lis ts a re v arie d . . .U kra in ia n , C hin ese , V ie tn am ese , I ta lia n ,
Germ an , P olis h -S la vic , A ustr ia n -H ungaria n , P uerto R ic a n ,
East In dia n , O rth od ox Jew is h , A lb an ia n s, B osn ia n s an d
oth ers. E th nic m ea t m ark ets , b ak erie s a n d g ro cery sto re s
have p ro vid ed a b uffe t o f s p ecia lt ie s o ver th e y ea rs. T hin k
big k nock w urst a n d w id e g alu sk a n ood le s s e rv ed w it h f r ie d
ca b bage.
TEX -M EX D IP
MARY A NN D IM IC K B O W LIN G G REEN , O H
Even th ough w e liv e in O hio , w e lo ve T ex-M ex fla vo rs! I fir st ta ste d th is r e cip e
yea rs a go a t a b ir th day p arty h oste d b y m y m oth er-in -la w . I k n ew m y c o -w ork ers
would lo ve it, so I m ade it fo r o ur n ext p otlu ck. It w as a h uge h it, a nd w as
re q ueste d f r o m t h en o n f o r a ny w ork -r e la te d f u nctio ns. M y f a m ily l ik es i t t o o...m y
daughte r-in -la w a lw ays r e q uests i t f o r h er b ir th day d in ner
.
3 a voca d os, h alv ed , p it te d a n d c u bed
3 T . l e m on j u ic e
sa lt a n d p ep per t o t a ste
1 c . l ig h t s o u r c re a m

1/2 c . m ayon nais e
1-1 /4 o z. p kg. t a co s e a so n in g m ix
16-o z. c a n r e fr ie d b ea n s
2 t o 3 t o m ato es, c h op ped
1/2 c . o n io n , c h op ped
4-o z. c a n s lic ed b la ck o liv es, d ra in ed
8-o z. p kg. s h re d ded M ex ic a n -b le n d o r m ild C hed dar c h eese
to rtilla c h ip s
1 I n a l a rg e b ow l, m ash a v ocad os w ith l e m on j u ic e, s a lt a n d p ep per; s e t a sid e. I n
a s m all b ow l, m ix s o ur c re am , m ay onnais e a n d t a co s e aso nin g; s e t a sid e.
2 S pre ad re frie d b ean s in th e b otto m o f a 1 3"x 9" g la ss b ak in g p an . L ay er w ith
av ocad o m ix tu re , s o ur c re am m ix tu re , t o m ato es, o nio n, o liv es a n d c h eese . C over
an d c h ill u ntil s e rv in g t im e. S erv e w ith t o rtilla c h ip s.
Serv es 1 0 t o 1 2
CUCUM BER -L IM E A G UA
FR ESC A
LIS A M CCLELLA ND
CO LU M BU S, O H
On a tr ip to M exic o , I w as se rv ed th is bevera ge one hot day. It’s very
re fr e sh in g...a gre a t w ay to use up cu cu m bers and m in t! T he lim e adds th e
ta rtn ess
.
1 l b . c u cu m bers, c u bed
6 c . w ate r, d iv id ed
1/4 c . f r e sh m in t, c h op ped
2 T . s u gar
2 T . l im e j u ic e i c e c u bes
Garn is h : l im e s lic es, c u cu m ber s lic es

1 C om bin e c u cu m bers , 2 c u ps w ate r a n d m in t in a b le n der. P ro cess u ntil p uré ed .
Let s ta n d i n b le n der f o r 5 m in ute s t o s te ep .
2 S tr a in p uré e in to a 2 -q uart p itc h er. A dd r e m ain in g w ate r, s u gar, lim e ju ic e a n d
ic e. S tir t o c o m bin e; a d d m ore s u gar, i f d esir e d . D iv id e e v en ly i n to 4 t a ll g la sse s;
garn is h a s d esir e d . S erv e i m med ia te ly .
Makes 4 s e rv in gs
MIN TY O RANG E I C ED
TEA
BA RB S T O UT D ELAW ARE,
OH
We l o ve t h at t h is m akes s u ch a b ig b atc h o f t e a ...w e d rin k i t u p a nd m ake m ore !
6 c . w ate r
8 t e a b ags
1/4 c . f r e sh m in t, c h op ped
3 T . s u gar
2 c . o ra n ge j u ic e
ju ic e o f 2 l e m on s
ic e c u bes
1 B rin g w ate r to a b oil in a s a u cep an . R em ove f ro m h eat a n d a d d te a b ag s, m in t
an d s u gar; s te ep f o r 5 m in ute s. D is c ard t e a b ag s; s tr a in o ut m in t. C hill f o r a t l e ast
2 h ours . P our i n to a l a rg e p itc h er; a d d j u ic es. S erv e i n t a ll g la sse s o ver i c e.
Makes 8 s e rv in gs
OH-S O -F R UIT Y
LEM ONADE
JA M IE J O HNSO N H IL LIA RD,
OH

When it’s tim e to c o ol o ff o n a s u m mer d ay, a ta ll g la ss o f th is fr u ity le m onade
will d o t h e t r ic k!
12-o z. c a n f r o zen l e m on ad e c o n cen tr a te , t h aw ed
2 c . c o ld w ate r
1-1 /2 c . m an go j u ic e
1/2 c . r e d o r g re en g ra p es, h alv ed
1/2 c . p in ea p ple , c h op ped
1/2 c . m an go, p eele d , p it te d a n d c h op ped
1/2 c . s tr a w berrie s, h ulle d a n d c h op ped
1/2 c . r a sp berrie s
ic e c u bes
1 C om bin e l e m onad e c o ncen tr a te , w ate r a n d j u ic e in a la rg e p itc h er. S tir i n f ru it.
Serv e i m med ia te ly o ver i c e, o r c o ver a n d c h ill u p t o o ne h our.
Makes 2 q uarts , s e rv es 4
OHIO F U N F A CT
Cle v ela n d is th e h om e o f th e R ock & R oll H all o f F am e.
Man y c it ie s w an te d t h is m use u m , b ut C le v ela n d f in ally w on
ou t beca u se it w as th e lo ca tio n of deeja y A la n F re ed 's
Moon dog C oro n atio n B all, o fte n c re d it e d a s t h e f ir st m ajo r
ro ck & r o ll c o n cert.

CH APT ER S IX
TIM E-F O R-A -T R EAT
Desse rts
NO M AT TER W HAT S T A T E Y O U L IV E I N ,
TH ER E I S A LW AY S R O OM F O R D ESSE R T. S O
S IT B A CK A ND E N JO Y A L IT TLE S W EET T R EAT
AT T H E E N D O F Y O UR M EA L.
A G AV E-S W EETEN ED P U M PK IN
C H EESE C AK E
GAIL E BEY
C ANAL
FU LT O N, O H
F or m y d ia betic fa th er a nd o th er fa m ily m em bers w atc h in g th eir d ie ts , I d ecid ed
t o c re a te a p um pkin c h eese ca ke th at w as a little lig hte r w ith a gave n ecta r a nd
l o w -fa t c re a m c h eese . S ugar a ddic ts w on’t k n ow t h e d iffe re n ce!
1 c . a ll- p urp ose f lo u r

1 c . c h op ped p eca n s
1/2 c . b utte r, m elt e d
8-o z. p kg. l o w -fa t c re a m c h eese , s o fte n ed
1/3 c . a gave n ecta r
3/4 c . c a n ned p um pkin
2 e g gs
1 t . v an illa e x tr a ct
1-1 /2 t . c in nam on
1 t . p um pkin p ie s p ic e
1 I n a b ow l, s tir to geth er f lo ur, p ecan s a n d m elte d b utte r to f o rm a d ough. P re ss
dough i n to a 9 " p ie p la te ; p ie rc e s e v era l t im es w ith a f o rk .
2 B ak e at 350 deg re es fo r 10 m in ute s; co ol slig htly . M ean w hile , co m bin e
re m ain in g in gre d ie n ts in a b le n der. P ro cess u ntil sm ooth ; p our in to p artia lly
bak ed c ru st. B ak e a t 3 50 d eg re es f o r 3 5 to 4 0 m in ute s, u ntil s lig htly f ir m . C ool
fo r a b out 2 h ours ; s lic e i n to w ed ges.
Makes 8 s e rv in gs
OHIO F U N F A CT
Ohio is h om e to th e “ O ne a n d O nly P re sid en tia l M use u m ”
whic h h on ors Joh n H an so n an d eig h t oth ers, w ho w ere
ele cte d a n d se rv ed o n e-y ea r te rm s b efo re th e C on stit u tio n
was w rit te n . T his bein g sa id , Joh n H an so n te ch nic a lly
beco m es t h e f ir st p re sid en t o f t h e U nit e d S ta te s.
BLA CK BER RY B U CK LE
CARO L L Y TLE C O LU M BU S, O H
We l o ve t o s e rv e t h is c o ffe e c a ke f o r s p ecia l b re a kfa sts o r o n t h e w eeken ds
.

2 c . a ll- p urp ose f lo u r
2-1 /2 t . b ak in g p ow der
1/4 t . s a lt
1/2 c . b utte r
3/4 c . s u gar
1 e g g, b ea te n
1/2 c . m ilk
2 c . b la ck berrie s
1 S tir t o geth er f lo ur, b ak in g p ow der a n d s a lt; s e t a sid e. I n a s e p ara te b ow l, b le n d
butte r a n d s u gar u ntil lig ht a n d f lu ff y . A dd e g g a n d b eat w ell. A dd f lo ur m ix tu re
an d m ilk a lte rn ate ly t o e g g m ix tu re , b eatin g u ntil s m ooth .
2 P our in to a gre ase d 9"x 9" bak in g pan ; to p w ith bla ck berrie s an d C ru m b
Toppin g. B ak e a t 3 50 d eg re es f o r 5 0 t o 6 0 m in ute s, u ntil g old en . S erv e w arm .
Makes 9 s e rv in gs
CRUM B T O PPIN G
1/2 c . a ll- p urp ose f lo u r
1/2 c . s u gar
1/2 t . c in nam on
1/4 c . b utte r
1 S if t to geth er f lo ur, s u gar a n d c in nam on. C ut in b utte r u ntil m ix tu re r e se m ble s
co ars e c ru m bs.
AM IS H B R O W N S U G AR
CAK E
DAW N L A H M
S U G ARCREEK ,
OH

We liv e in A m is h c o untr y a nd th e w om en a re v ery g ood c o oks. I g ot th is fr o m a n
Am is h c o okb ook, b ut a dded m y fa vo rite fr o stin g. I ’v e b een m akin g th is fo r o ver
50 y ea rs
.
16-o z. p kg. b ro w n s u gar
3 c . a ll- p urp ose f lo u r
2 T . b ak in g s o d a
1/2 c . b utte r, s o fte n ed
2 c . b utte rm ilk
1 e g g, b ea te n
1 t . v an illa e x tr a ct
1 M ix to geth er b ro w n s u gar, flo ur a n d b ak in g s o da. In a s e p ara te b ow l, b le n d
to geth er re m ain in g in gre d ie n ts ; a d d to d ry in gre d ie n ts . M ix w ell. P our in to a n
ungre ase d 1 3"x 9" b ak in g p an .
2 B ak e a t 3 50 d eg re es f o r 3 5 to 4 5 m in ute s, u ntil a to oth pic k in se rte d in c en te r
co m es o ut c le an . C ool c ak e; f ro st.
Serv es 1 2 t o 1 5
FR O ST IN G
1/2 c . c re a m c h eese , s o fte n ed
1/4 c . b utte r
1-1 /4 c . p ow dere d s u gar
1 t . v an illa e x tr a ct
1/4 c . c h op ped p eca n s
1 B le n d t o geth er u ntil s m ooth .
TER RI C LA RK H UBER

CO UNTR Y R H UBA RB
CRUNCH
HEIG HTS, O H
My g ra ndm a m ade th is fo r a ll o f u s b ack in th e 1 950s a nd 1 960s. O ur g ra ndpa
lo ved rh ubarb a nd a fte r G ra ndm a fo und th is re cip e, w e lo ved it to o. W e still
en jo y i t a nd e ven t h e l ittle o nes l ik e i t
.
1 c . p lu s 2 T . a ll- p urp ose f lo u r, d iv id ed
2 c . s u gar, d iv id ed
1 T . b utte r, d ic ed
4 c . r h ubarb , s lic ed
1 t . b ak in g p ow der
1/4 t . s a lt
1 e g g, b ea te n
Garn is h : v an illa i c e c re a m
1 In a la rg e b ow l, m ix to geth er 2 ta b le sp oons flo ur, o ne c u p s u gar, b utte r a n d
rh ubarb . S poon i n to a n u ngre ase d 8 "x 8" b ak in g p an .
2 I n a s e p ara te b ow l, m ix t o geth er r e m ain in g f lo ur a n d s u gar, b ak in g p ow der a n d
sa lt. A dd e g g; m ix . M ix tu re w ill b e c ru m bly . S prin kle o ver rh ubarb m ix tu re ;
sh ak e p an s o c ru m bs s e ttle i n to r h ubarb .
3 B ak e a t 3 50 d eg re es fo r 4 0 m in ute s, o r u ntil c ru st is lig htly g old en . S erv e
warm o r c o ld , t o pped w ith s c o ops o f v an illa i c e c re am .
Makes 8 s e rv in gs
BR O W N S U G AR
BR O W NIE S
DIA NA P IN DELL W OOST ER ,
OH
Who w ould th in k th at b ro w n s u gar w ould m ake th ese b ro w nie s s o s p ecia l? G iv e

th em a t r y...t h ey w ill b e y o ur f a vo rite b ro w nie !
2/3 c . b utte r, s o fte n ed
2-1 /4 c . b ro w n s u gar, p ack ed
4 e g gs
1 t . v an illa e x tr a ct
2 c . a ll- p urp ose f lo u r
2 t . b ak in g p ow der
1 t . s a lt
12-o z. p kg. s e m i- s w eet c h oco la te c h ip s
1 B eat b utte r a n d b ro w n s u gar in a la rg e b ow l w ith a n e le ctr ic m ix er a t m ed iu m
sp eed u ntil l ig ht a n d f lu ff y . B eat i n e g gs, o ne a t a t im e, j u st u ntil b le n ded . B eat i n
van illa .
2 C om bin e f lo ur, b ak in g p ow der a n d s a lt in a s e p ara te b ow l; g ra d ually a d d f lo ur
mix tu re to b utte r m ix tu re , s tir rin g u ntil b le n ded . S tir in c h oco la te c h ip s; s p oon
batte r i n to a g re ase d 1 3"x 9" b ak in g p an .
3 B ak e a t 3 50 d eg re es f o r 3 5 to 4 0 m in ute s, u ntil a to oth pic k in se rte d in c en te r
co m es o ut w ith a f e w m ois t c ru m bs. C ool c o m ple te ly in p an o n a w ir e r a ck . C ut
in to s q uare s. S to re i n a n a ir tig ht c o nta in er.
Makes 1 -1 /2 d oze n
OHIO F U N F A CT
Ohio an s lo ve th eir ic e c re a m ! T he r ic h er a n d c re a m ie r, th e
bette r. T ry s o m e w it h a B ro w n S ugar B ro w nie !
BR EN DA S M IT H

CARAM EL-G LA ZED A PPL E
CAK E
DELAW ARE, O H
This m ade-fr o m -s c ra tc h c a ke w ith its lu sc io us g la ze is ir re sis tib le ! I t’s a ls o e a sy
to t o te t o h olid ay g et- to geth ers o r p otlu cks i n i ts b akin g p an
.
1-1 /2 c . b utte r, s o fte n ed
1 c . s u gar
1 c . b ro w n s u gar, p ack ed
3 e g gs
3 c . a ll- p urp ose f lo u r
2 t . c in nam on
1 t . b ak in g s o d a
1/2 t . n utm eg
1/2 t . s a lt
5 G ra n ny S m it h a p ple s, p eele d , c o re d a n d d ic ed
1-1 /4 c . c h op ped p eca n s
2-1 /4 t . v an illa e x tr a ct
1 B eat b utte r a n d s u gars in a la rg e b ow l w ith a n e le ctr ic m ix er a t m ed iu m -h ig h
sp eed u ntil l ig ht a n d f lu ff y . A dd e g gs, o ne a t a t im e, b eatin g a fte r e ach a d ditio n.
2 C om bin e flo ur, c in nam on, b ak in g s o da, n utm eg a n d s a lt in a s e p ara te b ow l.
Gra d ually a d d flo ur m ix tu re to b utte r m ix tu re w ith a w ooden s p oon to fo rm a
very t h ic k b atte r.
3 S tir in re m ain in g in gre d ie n ts . S poon b atte r in to a g re ase d a n d flo ure d 1 3"x 9"
bak in g p an . B ak e a t 3 25 d eg re es fo r 5 0 m in ute s to o ne h our, u ntil a to oth pic k
in se rte d i n c en te r c o m es o ut c le an .
4 C ool c ak e in p an o n a w ir e ra ck fo r a t le ast 1 0 m in ute s. P oke h ole s a ll o ver
su rfa ce o f c ak e w ith a f o rk . P our w arm C ara m el G la ze o ver c ak e. S erv e w arm o r
co ole d .

Serv es 1 6
CARAM EL G LA ZE
1/4 c . b utte r
1/4 c . s u gar
1/4 c . b ro w n s u gar, p ack ed
1/8 t . s a lt
1/2 c . w hip pin g c re a m
1 M elt b utte r in a s a u cep an o ver m ed iu m -lo w h eat. A dd s u gars a n d s a lt. C ook,
stir rin g f re q uen tly , f o r 2 m in ute s. S tir i n c re am a n d b rin g t o a b oil. C ook, s tir rin g
co nsta n tly , f o r 2 m ore m in ute s.
BU CK EY ES
VIC K IE G OOSE BER RY P A T C H
Ric h , pea nut- b utte ry balls dip ped in ch oco la te ... th ey’r e ir re sis tib le at th e
holid ays o r a nytim e!
16-o z. j a r c re a m y p ea n ut b utte r
1 c . b utte r, s o fte n ed
6 c . p ow dere d s u gar
12-o z. p kg. s e m i- s w eet c h oco la te c h ip s
1/3 b ar p ara ffin
1 B le n d to geth er p ean ut b utte r, b utte r a n d p ow dere d s u gar, m ix in g w ith h an ds.
Shap e in to o ne-in ch b alls ; c h ill. M elt to geth er c h oco la te c h ip s a n d p ara ff in o ver
hot w ate r in a d ouble b oile r. U se a to oth pic k to d ip each b all in ch oco la te ,
le av in g a s m all s p ot u nco vere d . A rra n ge o n w ax p ap er- lin ed b ak in g s h eet. W ith
th e tip o f a s m all k nif e , s m ooth o ver h ole le ft b y to oth pic k . P la ce in c o ol a re a o r
fre ezer t o s e t.

Makes a bout 5 t o 6 d oze n
CH LO E’S S T R AW BER RY
PIE
RACH EL B O YD D EFIA NCE,
OH
This l u sc io us p ie i s m y g re a t- g ra ndm a’s r e cip e t h at h as b een h anded d ow n i n o ur
fa m ily . I t is o ur m ost r e q ueste d fir st- o f- s u m mer p ie ...j u st w hen s tr a w berrie s a re
in s e a so n!
3 c . s tr a w berrie s, h ulle d
9-in ch p ie c ru st, b ak ed
1 c . s u gar
3 T . c o rn sta rc h
1 c . w ate r
2 T . c o rn s y ru p
2 T . s tr a w berry g ela tin m ix
1 S lic e 2 c u ps s tr a w berrie s; c h op r e m ain in g s tr a w berrie s a n d s e t a sid e. A rra n ge
slic ed s tr a w berrie s i n b ak ed p ie c ru st; s e t a sid e.
2 In a sa u cep an o ver m ed iu m -lo w h eat, m ix to geth er su gar, c o rn sta rc h , w ate r
an d c o rn s y ru p. A dd r e se rv ed c h opped s tr a w berrie s; c o ok u ntil t h ic k en ed . S tir i n
dry g ela tin m ix ; c o ol. P our m ix tu re i n to p ie c ru st; c o ver a n d c h ill u ntil f ir m .
Makes 8 s e rv in gs
MEA N J E A N’S P U M PK IN
CO OKIE S
NATA LIE A NST IN E
CANTO N, O H
My g ra nny “ M ea n J ea n” u se d to m ake th ese sc ru m ptio us c o okie s a nd n ow I
ca rry o n th e tr a ditio n. D esp ite h er a m usin g n ic kn am e s h e w as a lw ays lo vin g to

us g ra ndkid s
.
1-1 /2 c . s h orte n in g
1 c . s u gar
1 c . b ro w n s u gar, p ack ed
2 e g gs, b ea te n
1-1 /2 c . c a n ned p um pkin
1 t . v an illa e x tr a ct
3-1 /2 c . a ll- p urp ose f lo u r
1/2 t . s a lt
1 t . b ak in g s o d a
1 T . c in nam on
12-o z. p kg. b utte rsc o tc h c h ip s
1 I n a la rg e b ow l, b le n d to geth er s h orte n in g, s u gars , e g gs, p um pkin a n d v an illa .
In a se p ara te bow l, m ix re m ain in g in gre d ie n ts ex cep t butte rs c o tc h ch ip s.
Gra d ually a d d f lo ur m ix tu re to s h orte n in g m ix tu re , c o ntin uin g to s tir. M ix w ell;
stir i n b utte rs c o tc h c h ip s.
2 D ro p b y ta b le sp oonfu ls o nto u ngre ase d b ak in g s h eets . B ak e a t 3 50 d eg re es f o r
11 to 1 3 m in ute s. R em ove to w ir e ra ck s. F ro st w hen co ol; le t fro stin g d ry
co m ple te ly b efo re s to rin g.
Makes 3 t o 4 d oze n
PO W DER ED S U G AR F R O ST IN G
1/4 c . b utte r, m elt e d
2-1 /2 c . p ow dere d s u gar
1 t . v an illa e x tr a ct
2 T . c re a m c h eese , s o fte n ed
1 t o 2 T . m ilk

1 M ix a ll i n gre d ie n ts t o geth er u ntil s m ooth , a d din g m ilk a s n eed ed .
LA ZY D AIS Y C AK E
JE N NIF E R L EM ON L EX IN G TO N, O H
My g ra ndm a u se d to m ake th is c a ke. S he lo ved to c o ok, a nd th is r e cip e b rin gs
back a ll t h ose m em orie s o f b ein g i n h er k itc h en
.
1-1 /4 c . b oilin g w ate r
1 c . l o n g-c o ok in g o ats , u nco ok ed
1/2 c . m arg arin e, s o fte n ed
1 c . s u gar
1 c . b ro w n s u gar, p ack ed
1 t . v an illa e x tr a ct
2 e g gs, b ea te n
1-1 /2 c . a ll- p urp ose f lo u r
1 t . b ak in g s o d a
3/4 t . c in nam on
1/2 t . s a lt
1/4 t . n utm eg
1 P our w ate r o ver o ats ; c o ver a n d le t s ta n d 2 0 m in ute s. B eat m arg arin e w ith a n
ele ctr ic m ix er a t m ed iu m s p eed u ntil c re am y; g ra d ually a d d s u gars a n d b eat u ntil
flu ff y . A dd v an illa a n d e g gs. A dd o at m ix tu re ; m ix w ell.
2 S if t to geth er f lo ur, b ak in g s o da, c in nam on, s a lt a n d n utm eg ; a d d to m arg arin e
mix tu re . M ix w ell. P our b atte r in to a g re ase d a n d flo ure d 9 "x 9" b ak in g p an .
Bak e a t 3 50 d eg re es fo r 5 0 to 5 5 m in ute s, u ntil a to oth pic k in se rte d in c en te r
co m es o ut c le an . S pre ad F ro stin g o n h ot c ak e; b ro il u ntil f ro stin g i s b ubbly .
Serv es 8 t o 1 0

PE A NUT B U TTER -O AT
BA RS
JE N NIF E R M ARTIN EA U
HIL LA RD, O H
I p ut t h ese b ars o n t h e d esse rt p otlu ck t a ble a nd e very o ne l o ves t h em !
1/2 c . w hole -w hea t f lo u r
1 t . c in nam on
1/2 t . b ak in g s o d a
1/8 t . s e a s a lt
3/4 c . c ru nch y p ea n ut b utte r
1/4 c . b ro w n s u gar, p ack ed
1/3 c . h on ey
1 e g g
2 e g g w hit e s
2 T . s u nflo w er o r o liv e o il
2 t . v an illa e x tr a ct
2 c . l o n g-c o ok in g o ats , u nco ok ed
1 c . s w eete n ed d rie d c ra n berrie s o r r a is in s
1/2 c . s lic ed a lm on ds
1/2 c . w hit e o r d ark c h oco la te c h ip s
Optio n al: c h oco la te f r o stin g
1 W his k to geth er flo ur, c in nam on, b ak in g so da a n d sa lt in a sm all b ow l. In a
se p ara te b ow l, b eat p ean ut b utte r, b ro w n s u gar a n d h oney w ith a n e le ctr ic m ix er
on m ed iu m s p eed .
2 B eat e g g a n d w hite s in a s e p ara te b ow l; a d d to p ean ut b utte r m ix tu re . M ix in
oil a n d v an illa . A dd f lo ur m ix tu re ; s tir in r e m ain in g in gre d ie n ts e x cep t o ptio nal
fro stin g.
3 S pre ad i n to a g re ase d 1 3"x 9" b ak in g p an , u sin g t h e b ack o f a s p atu la t o s p re ad
easily . B ak e a t 3 50 d eg re es f o r 2 0 to 2 5 m in ute s. C ut in to s q uare s. D riz zle w ith
fro stin g i f d esir e d .

Makes 2 d oze n
BU TTER P E C AN P E A CH
CAK E
CARO LE A K ER S B ELLEV UE,
OH
So r e fr e sh in g i n t h e s u m mer, o r s e rv e w arm o n c h illy d ays...a y u m my t r e a t e ith er
way!
29-o z. c a n s lic ed p ea ch es
18-1 /4 o z. p kg. b utte r p eca n o r y ello w c a k e m ix
1/2 c . b utte r, m elt e d
1 c . c h op ped p eca n s
1 c . s w eete n ed f la k ed c o co n ut
1 P our p each es a n d sy ru p in th e b otto m o f a n u ngre ase d 1 3"x 9" b ak in g p an .
Cover w ith d ry c ak e m ix ; d riz zle b utte r o ver th e to p. S prin kle w ith p ecan s a n d
co co nut.
2 B ak e, u nco vere d , a t 3 50 d eg re es f o r 3 0 t o 3 5 m in ute s.
Serv es 1 8 t o 2 4
JU ST F O R F U N
Lau gh te r r e a lly i s t h e b est m ed ic in e! S tu die s s h ow a ll k in ds
of h ea lt h b en efit s c o m e fr o m tim e sp en t la u gh in g...i t c a n
ev en b urn e x tr a c a lo rie s. S o b e s u re t o s h are f u nny s to rie s
an d e v en t h e k id s’ l a te st j o k es e v ery d ay a t m ea lt im e.

CH ER RY S T R EU SE L
CO FFE E C AK E
JO YCEA NN D REIB ELLBIS
WOOST ER , O H
This e a sy -to -a sse m ble c o ffe e c a ke r e cip e w on “ B est o f S how ” s e vera l y ea rs a go
at a c o unty f a ir , a nd i t’s b een r e q ueste d a t m any s o cia l e ven ts
.
16-1 /2 o z. p kg. y ello w c a k e m ix , d iv id ed
1 e n v. a ctiv e d ry y ea st
1 c . a ll- p urp ose f lo u r
2 e g gs, b ea te n
2/3 c . w arm w ate r
5 T . b utte r, m elt e d
21-o z. c a n c h erry p ie f illin g
2 T . s u gar
Optio n al: c h op ped n uts
1 C om bin e 1 -1 /2 c u ps d ry c ak e m ix , y east, f lo ur, e g gs a n d w arm w ate r ( 1 1 0 to
11 5 d eg re es); s tir f o r 2 m in ute s.
2 S pre ad in a lig htly gre ase d 13"x 9" bak in g pan . B le n d m elte d butte r an d
re m ain in g c ak e m ix ; se t a sid e. S poon p ie fillin g o ver b atte r in p an . C ru m ble
butte r m ix tu re o ver p ie f illin g. S prin kle s u gar o ver t o p.
3 B ak e a t 3 75 d eg re es f o r 3 0 m in ute s. L et c o ol. D riz zle G la ze o ver c o ole d c ak e;
sp rin kle n uts o n t o p, i f d esir e d .
Serv es 1 5
GLA ZE
1 c . p ow dere d s u gar
1 T . c o rn s y ru p
1 t o 2 T . w ate r

1 C om bin e p ow dere d s u gar a n d c o rn s y ru p. S tir i n e n ough w ate r t o f o rm a g la ze
co nsis te n cy.
CH OCO -B ER RY G OODIE
BA RS
BR EN DA S M IT H D ELAW ARE,
OH
The sw eete n ed c o nden se d m ilk in th is re cip e m akes th em so q uic k & e a sy to
make!
3 c . q uic k -c o ok in g o ats , u nco ok ed
14-o z. c a n s w eete n ed c o n den se d m ilk
1 c . s w eete n ed f la k ed c o co n ut
1 c . s lic ed a lm on ds
1 c . m in i s e m i- s w eet c h oco la te c h ip s
1/2 c . s w eete n ed d rie d c ra n berrie s
2 T . b utte r, m elt e d
1 C om bin e a ll i n gre d ie n ts i n a l a rg e b ow l; u se y our h an ds t o m ix w ell. P re ss i n to
a g re ase d 1 3"x 9" b ak in g p an .
2 B ak e a t 3 50 d eg re es fo r 2 0 to 2 5 m in ute s, u ntil e d ges a re g old en . C ool 5
min ute s; s lic e i n to s q uare s a n d c o ol c o m ple te ly . S to re i n a n a ir tig ht c o nta in er.
Makes 2 d oze n
PE A R P IE
SH IR LEY H EIN LEIN U PPE R A RLIN G TO N, O H
If y o u h aven 't e ver t r ie d p ea r p ie , y o u a re i n f o r a t r e a t! I t i s s im ila r t o a pple b ut
a l ittle s w eete r. Y u m !

4 p ea rs, p eele d , c o re d a n d t h in ly s lic ed
3 T . f r o zen o ra n ge j u ic e c o n cen tr a te , t h aw ed
9-in ch p ie c ru st
3/4 c . a ll- p urp ose f lo u r
1/2 c . s u gar
1/3 c . b utte r
2 t . c in nam on , d iv id ed
1/8 t . s a lt
1 C om bin e p ears a n d o ra n ge ju ic e in a la rg e b ow l a n d to ss w ell; sp oon p ear
mix tu re in to b otto m o f u nbak ed p ie cru st. C om bin e flo ur, su gar, b utte r, o ne
te asp oon c in nam on a n d s a lt i n a m ed iu m b ow l. M ix u ntil c ru m bly ; s p rin kle f lo ur
mix tu re o ver p ear m ix tu re . S prin kle w ith re m ain in g cin nam on. B ak e at 4 00
deg re es f o r 4 0 m in ute s, o r u ntil g old en .
Serv es 8
DO UBLE-D ARK
CH OCO LAT E B R O W NIE S
TER RI L O TZ-G ANLEY
SO UTH E U CLID , O H
We c a n n ever h ave e n ough c h oco la te a t o ur h ouse ! Y o u w ill fe el th e s a m e w ay
when y o u t a ste t h ese
.
1-1 /2 c . b utte r, m elt e d
3 c . s u gar
2 t . c h oco la te o r v an illa e x tr a ct
1 t . a lm on d e x tr a ct
6 e g gs, b ea te n
1-1 /2 c . a ll- p urp ose f lo u r
1 c . b ak in g c o co a

1-1 /2 t . b ak in g p ow der
1 t . s a lt
1 c . s e m i- s w eet c h oco la te c h ip s
1 C om bin e m elte d b utte r, s u gar a n d e x tr a cts in a la rg e b ow l; s tir w ell. A dd e g gs
an d b eat w ell w ith s p oon. C om bin e flo ur, c o co a, b ak in g p ow der a n d s a lt in a
se p ara te b ow l. G ra d ually a d d f lo ur m ix tu re to b utte r m ix tu re , b eatin g u ntil w ell
ble n ded . A dd c h oco la te c h ip s a n d s tir w ell.
2 S pre ad batte r ev en ly in a gre ase d 13"x 9" gla ss bak in g pan . B ak e at 350
deg re es f o r a b out 3 0 t o 4 0 m in ute s, u ntil a t o oth pic k i n se rte d i n c en te r c o m es o ut
cle an . C ool c o m ple te ly in p an o n a w ir e r a ck ; c u t in to b ars . S to re in a n a ir tig ht
co nta in er.
Makes 1 -1 /2 d oze n
CH OCO LAT E-C APPU CCIN O
CH EESE C AK E
SA NDY S T A CY
MED W AY, O H
This m akes a n a bso lu te ly d elic io us g ift...i f y o u c a n b ea r t o g iv e i t a w ay!
1/4 c . p eca n s, f in ely c h op ped
1-1 /2 c . c h oco la te w afe r c o ok ie s, c ru sh ed
1/3 c . b utte r, m elt e d
1/2 c . s e m i- s w eet c h oco la te c h ip s, m elt e d
Optio n al: c h oco la te c u rls
1 C om bin e p ecan s, c o okie s a n d b utte r in a m ed iu m b ow l; p re ss in to b otto m a n d
1-1 /2 in ch es u p sid es o f a g re ase d 9 " sp rin gfo rm p an . S pre ad w ith c h oco la te ;
ch ill u ntil c h oco la te i s f ir m .
2 P our F illin g in to c ru st; b ak e a t 3 00 d eg re es f o r o ne h our a n d 1 0 m in ute s. C ool

co m ple te ly . C over an d ch ill 8 hours . R em ove sid es of pan . G arn is h w ith
ch oco la te c u rls , i f d esir e d .
Makes 2 4 s e rv in gs
FIL LIN G
2 8 -o z. p kgs. c re a m c h eese , s o fte n ed
1/2 c . s e m i- s w eet c h oco la te c h ip s, m elt e d a n d c o ole d
1 c . b ro w n s u gar, p ack ed
4 e g gs, b ea te n
1 c . n on -fa t p la in y ogu rt
1/3 c . c o ld c o ffe e
2 t . v an illa e x tr a ct
1 C om bin e a ll i n gre d ie n ts i n a l a rg e b ow l; b eat m ix tu re u ntil s m ooth .
CO RA’S J A M C AK E
CARM A B R O W N X EN IA , O H
My g ra ndm oth er h ad th is r e cip e w ritte n in a n ote b ook d ate d 1 941. W e c h anged
it a b it t o m ake i t o ur o w n
.
2-1 /2 c . a ll- p urp ose f lo u r
2/3 c . b utte r, m elt e d
1 c . s e ed le ss b la ck berry j a m
2/3 c . p la in G re ek y ogu rt
2 e g gs, b ea te n
3/4 c . s u gar
1 t . b ak in g s o d a
1 t . g ro u nd c lo ves
1 t . c in nam on
1 t . a lls p ic e

1 t . n utm eg
Optio n al: 2 /3 c . f r e sh b la ck berrie s
Garn is h : p ow dere d s u gar, f r e sh b la ck berrie s, t h ym e s p rig s
1 C om bin e a ll in gre d ie n ts e x cep t g arn is h in a la rg e b ow l; m ix w ell. P our in to a
gre ase d a n d f lo ure d 1 3"x 9" b ak in g p an . S prin kle w ith b la ck berrie s, i f u sin g.
2 B ak e a t 3 50 d eg re es fo r 2 5 m in ute s, o r u ntil to oth pic k in se rte d in c en te r o f
cak e c o m es o ut c le an . G arn is h a s d esir e d .
Makes 2 0 s e rv in gs
CH OCO LAT E-Z U CCH IN I
CUPC AK ES
MIC H ELLE S H ER ID AN
SU NBU RY, O H
The z u cch in i i n th ese c u pca kes k eep s t h em s o m ois t a nd f r e sh . T he p ea nut b utte r
fr o stin g w ith t h e c h oco la te i s t h e b est f la vo r c o m bin atio n e ver!
2 c . z u cch in i, s h re d ded
3 e g gs, b ea te n
2 c . s u gar
3/4 c . o il
2 t . v an illa e x tr a ct
2 c . a ll- p urp ose f lo u r
2/3 c . b ak in g c o co a
1 t . s a lt
1 t . b ak in g s o d a
1/2 t . b ak in g p ow der
3/4 c . m ilk c h oco la te c h ip s
1 S tir to geth er zu cch in i, eg gs, su gar, oil an d van illa in a la rg e bow l. A dd

re m ain in g i n gre d ie n ts e x cep t c h ip s; s tir i n c h oco la te c h ip s.
2 F ill 2 4 p ap er- lin ed m uff in c u ps 2 /3 f u ll. B ak e a t 3 25 d eg re es f o r 2 5 m in ute s, o r
until a to oth pic k in se rte d in c en te r c o m es o ut c le an . C ool in p an s o n w ir e r a ck s
fo r 5 m in ute s. R em ove fro m p an s; c o ol c o m ple te ly . F ro st w ith P ean ut B utte r
Fro stin g.
Makes 2 d oze n
PE A NUT B U TTER F R O ST IN G
1/2 c . c re a m y p ea n ut b utte r
1/3 c . b utte r, s o fte n ed
1 T . m ilk
1/2 t . v an illa e x tr a ct
11 /2 c . p ow dere d s u gar
1 B eat a ll in gre d ie n ts e x cep t su gar in a la rg e b ow l w ith a n e le ctr ic m ix er a t
med iu m s p eed u ntil s m ooth . G ra d ually b eat in p ow dere d s u gar. S tir in a little
more m ilk , i f n ecessa ry , t o r e ach d esir e d c o nsis te n cy.
CO CO NUT-P E C AN F U DG E
BA RS
LIN DA B ELT O N
WIN TER SV IL LE, O H
My fa m ily lo ves th ese b ars! I c u t a nd w ra p th em in div id ually to p ut in lu nch
boxes a nd f o r a q uic k t a ke-a lo ng-tr e a t
.
15-1 /4 o z. p kg. c h oco la te f u dge c a k e m ix
15-o z. c o n ta in er c o co n ut-p eca n f r o stin g
1 c . a p ple sa u ce 1 e g g, b ea te n
Garn is h : p ow dere d s u gar

1 C om bin e a ll in gre d ie n ts e x cep t p ow dere d s u gar in a la rg e b ow l a n d m ix w ell;
sp re ad i n a l ig htly g re ase d 1 3"x 9" b ak in g p an .
2 B ak e a t 3 50 d eg re es f o r 3 0 to 3 2 m in ute s, u ntil a to oth pic k in se rte d in c en te r
co m es out cle an . C ool fo r one hour; cu t in to 2-in ch sq uare s. G arn is h w ith
pow dere d s u gar.
Makes 2 d oze n
FR EEZY F R UIT P O PS
ST A CIE A V NER D ELAW ARE, O H
Both k id s a nd a dults w ill lo ve th ese fr e eze r p ops m ade w ith fr e sh fr u it. In ven t
new f la vo rs u sin g o th er f a vo rite s o ft f r u its !
1/2 c . s u gar
2 c . b oilin g w ate r
20-o z. c a n c ru sh ed p in ea p ple
10-o z. p kg. f r o zen s tr a w berrie s, t h aw ed
6-o z. c a n f r o zen o ra n ge j u ic e c o n cen tr a te , t h aw ed
5 r ip e b an an as, m ash ed
24 3 -o z. p ap er c u ps
24 w ood en c ra ft s tic k s
1 In a b ow l, d is so lv e su gar in b oilin g w ate r. S tir in p in eap ple w ith ju ic e a n d
re m ain in g in gre d ie n ts . In 2 b atc h es, p our m ix tu re in to a b le n der; p ro cess u ntil
sm ooth .
2 L ad le in to p ap er c u ps; s e t in a p an . F re eze u ntil p artia lly f ro zen ; in se rt a s tic k
in e ach c u p. R etu rn t o f re ezer u ntil f ro zen . T o s e rv e, p eel a w ay c u p.
Makes 2 d oze n

GRANDM A G RAY ’S S P IC E-N UT
BA RS
KELLY W OOD
SA LEM , O H
This re cip e b elo nged to m y g re a t- g ra ndm oth er o n m y m oth er’s sid e. M oth er
made th ese c o okie b ars e very C hris tm as a nd th e a ro m atic s p ic es o f c in nam on,
nutm eg a nd clo ves re m in d m e o f th e h olid ays... th ey a re a lw ays g obble d u p
im med ia te ly !
1-1 /2 c . a ll- p urp ose f lo u r
1/2 t . b ak in g p ow der
1/2 t . b ak in g s o d a
1/2 t . s a lt
1/2 t . c in nam on
1/4 t . n utm eg
1/8 t . g ro u nd c lo ves
1/4 c . b utte r, s o fte n ed
1 c . b ro w n s u gar, p ack ed
1 e g g, b ea te n
1/2 c . p lu s 1 T . h ot c o ffe e, d iv id ed
1/2 c . r a is in s
1/2 c . c h op ped w aln uts
1/2 c . p ow dere d s u gar
1 C om bin e flo ur, bak in g pow der, bak in g so da, sa lt, cin nam on, nutm eg an d
clo ves in a la rg e b ow l; m ix . B eat b utte r, b ro w n s u gar a n d e g g in a s e p ara te la rg e
bow l w ith a n e le ctr ic m ix er a t m ed iu m s p eed u ntil b le n ded . A dd 1 /2 c u p c o ff e e
an d b eat w ell; s tir in r a is in s a n d w aln uts . G ra d ually a d d f lo ur m ix tu re to b utte r
mix tu re .
2 P our in to a g re ase d 1 3"x 9" b ak in g p an . B ak e a t 3 50 d eg re es fo r 2 0 to 2 5
min ute s, u ntil g old en . C om bin e p ow dere d s u gar a n d r e m ain in g c o ff e e in a s m all
bow l; s tir w ell. I m med ia te ly s p re ad g la ze o ver w arm b ars . C ool i n p an o n a w ir e
ra ck a n d c u t i n to b ars .

Makes 2 d oze n
PU M PK IN C UST A RD
CRUNCH
DO NNA B O RTO N
CO LU M BU S, O H
I l o ve t o s e rv e t h is i n t h e f a ll w hen e very o ne i s t h in kin g a bout p um pkin r e cip es!
29-o z. c a n p um pkin
3 e g gs, b ea te n
2 t . p um pkin p ie s p ic e
1 t . c in nam on
14-o z. c a n s w eete n ed c o n den se d m ilk
1 c . m ilk
2 t . v an illa e x tr a ct
1 C om bin e p um pkin , e g gs a n d sp ic es, m ix in g w ell; stir in m ilk s a n d v an illa .
Pour in to a g re ase d 1 3"x 9" b ak in g p an ; sp oon C ru nch T oppin g o ver p um pkin
mix tu re .
2 B ak e a t 3 50 d eg re es f o r 4 5 t o 6 0 m in ute s, u ntil a k nif e i n se rte d i n c en te r c o m es
out c le an . W atc h c are fu lly s o t h at t o ppin g d oesn ’t b urn . S erv e w arm .
Serv es 9 t o 1 2
CRUNCH T O PPIN G
3 c . q uic k -c o ok in g o ats , u nco ok ed
1 c . b ro w n s u gar, p ack ed
1 c . a ll- p urp ose f lo u r
1 t . c in nam on
1 c . w aln uts o r p eca n s, c ru sh ed
1 c . b utte r, m elt e d

1 S tir to geth er o ats , b ro w n s u gar, flo ur, c in nam on a n d n uts . P our m elte d b utte r
over t o p; t o ss t o m ix ..
FR ESH S T R AW BER RY
SH ORTC AK E
NANCY R AM SE Y
DELAW ARE, O H
When tim e is sh ort, u se sp lit b is c u its , c u bed a ngel fo od c a ke o r w affle s fo r a
sp eed y v ersio n o f s tr a w berry s h ortc a ke
.
1 q t. s tr a w berrie s, h ulle d a n d s lic ed
1 c . s u gar, d iv id ed
2 c . a ll- p urp ose f lo u r
4 t . b ak in g p ow der
1/4 t . s a lt
1/8 t . n utm eg
1/2 c . b utte r
1/2 c . m ilk
2 e g gs, s e p ara te d
2 c . s w eete n ed w hip ped c re a m
1 G en tly to ss to geth er s tr a w berrie s a n d 1 /2 c u p s u gar; c h ill. C om bin e f lo ur, 1 /4
cu p s u gar, b ak in g p ow der, s a lt a n d n utm eg in a la rg e b ow l; c u t in b utte r w ith a
pastr y b le n der o r fo rk u ntil c ru m bly . C om bin e m ilk a n d e g g y olk s; m ix w ell.
Add t o f lo ur m ix tu re , s tir rin g j u st u ntil m ois te n ed .
2 D iv id e d ough i n h alf ; p at i n to 2 g re ase d 9 " r o und c ak e p an s. B eat e g g w hite s i n
a sm all b ow l a t m ed iu m sp eed w ith a n e le ctr ic m ix er u ntil stif f p eak s fo rm ;
sp re ad o ver d ough. S prin kle w ith r e m ain in g s u gar.
3 B ak e a t 3 00 d eg re es fo r 4 0 to 4 5 m in ute s, o r u ntil g old en . C ool 1 0 m in ute s
befo re r e m ovin g f ro m p an to a w ir e r a ck . C ool c o m ple te ly . P la ce o ne c ak e la y er

on a la rg e se rv in g p la te ; sp re ad w ith h alf o f w hip ped cre am . S poon h alf o f
str a w berrie s o ver c re am .
Rep eat l a y ers .
Serv es 8
MULBER RY
BU CK LE
MARY M URRAY M OUNT V ER NO N,
OH
We h ave a ll k in ds o f b errie s in O hio a nd m y fa m ily lo ves th em a ll. B ut th is
mulb erry r e cip e i s o ne o f o ur f a vo rite s!
2 c . a ll- p urp ose f lo u r
2-1 /2 t . b ak in g p ow der
1/4 t . s a lt
1/2 c . b utte r, s o fte n ed
3/4 c . s u gar
1 e g g, b ea te n
1/2 c . m ilk
2 c . m ulb errie s
1 S tir to geth er f lo ur, b ak in g p ow der a n d s a lt in a m ed iu m b ow l; s e t a sid e. B eat
butte r a n d s u gar i n a b ow l w ith a n e le ctr ic m ix er a t m ed iu m s p eed u ntil l ig ht a n d
flu ff y . A dd e g g a n d b eat w ell. A dd flo ur m ix tu re a n d m ilk a lte rn ate ly to e g g
mix tu re , b eg in nin g a n d e n din g w ith f lo ur m ix tu re .
2 B eat a t lo w s p eed a fte r e ach a d ditio n u ntil b le n ded . P our in to a g re ase d 9 "x 9"
bak in g p an ; t o p w ith m ulb errie s a n d C ru m b T oppin g. B ak e a t 3 50 d eg re es f o r 5 0
min ute s t o o ne h our, u ntil g old en . S erv e w arm .
Serv es 9

CRUM B T O PPIN G
1/2 c . a ll- p urp ose f lo u r
1/2 c . s u gar
1/2 t . c in nam on
1/4 c . b utte r
1 S if t to geth er f lo ur, s u gar a n d c in nam on. C ut in b utte r w ith a p astr y b le n der o r
fo rk u ntil c ru m bly .
NAN’S C H OCO LAT E P IE
BEC K Y L A DD D ELAW ARE, O H
The m ost d elic io us c h oco la te p ie e ver! T his r e cip e b elo nged to m y g ra ndm oth er.
She w as s u ch a w onderfu l c o ok a nd a n e xcelle n t s e a m str e ss to o, w ho m ade a lo t
of m y o ld er s is te r’s a nd m y c lo th es
.
1 c . s u gar
3 T . c o rn sta rc h
1/3 c . b ak in g c o co a
1/4 t . s a lt
1-1 /2 c . m ilk
3 e g g y olk s, b ea te n
1/4 c . b utte r
1 t . v an illa e x tr a ct
1/2 t . a lm on d e x tr a ct
9-in ch p ie c ru st, b ak ed
Garn is h : w hip ped c re a m , g ra te d c h oco la te
1 In a sa u cep an , c o m bin e su gar, c o rn sta rc h , c o co a a n d sa lt; g ra d ually stir in
milk . C ook an d stir over m ed iu m -h ig h heat until bubbly . C ook an d stir an
ad ditio nal 2 m in ute s; r e m ove f ro m h eat.

2 S tir a sm all am ount o f h ot m ix tu re in to eg g y olk s. Im med ia te ly ad d y olk
mix tu re to sa u cep an an d co ok 2 m in ute s over lo w heat, stir rin g co nsta n tly .
Rem ove fro m h eat; a d d b utte r a n d e x tr a cts . S tir u ntil s m ooth . P our in to b ak ed
pie c ru st. C ool i n r e frig era to r; g arn is h w ith w hip ped c re am a n d g ra te d c h oco la te .
Serv es 8
ORANG E-P E A CH
DUM P C AK E
ELIZ A BETH W EN K C UYA H OGA
FA LLS, O H
A d iffe re n t f la vo r c o m bin atio n f o r t h is t r u sty d esse rt
.
18-1 /4 o z. p kg. o ra n ge s u pre m e c a k e m ix
21-o z. c a n p ea ch p ie f illin g, c h op ped
1/2 c . s o u r c re a m
2 e g gs
1 C om bin e d ry cak e m ix an d re m ain in g in gre d ie n ts in an u ngre ase d 1 3"x 9"
bak in g p an . M ix w ith a f o rk u ntil w ell b le n ded ; s m ooth t o p. B ak e a t 3 50 d eg re es
fo r a b out 4 0 t o 4 5 m in ute s.
Serv es 8 t o 1 0
GER M AN A PPL E S T R EU SE L
KUCH EN
KARIN A NDER SO N
HIL LSB O RO , O H
Usin g fr o ze n b re a d d ough in th is r e cip e m akes it s o q uic k & e a sy to m ake. I t is
so y u m my, y o u w on't h ave a ny l e fto vers!
16-o z. l o af f r o zen b re a d d ou gh , t h aw ed

4 G ra n ny S m it h a p ple s, p eele d , c o re d a n d t h in ly s lic ed
3/4 c . p lu s 1 /3 c . s u gar, d iv id ed
1 t . c in nam on
1 T . v an illa e x tr a ct
1/4 c . s lic ed a lm on ds
1-1 /4 c . a ll- p urp ose f lo u r
1/4 c . b utte r, m elt e d
1 L et d ough ris e a cco rd in g to p ack ag e d ir e ctio ns. S pre ad d ough in a g re ase d
16"x 11 " je lly -ro ll p an . C over d ough w ith p la stic w ra p a n d le t ris e in a w arm
pla ce ( 8 5 d eg re es), f re e f ro m d ra fts , 2 0 to 2 5 m in ute s, u ntil d ouble in s iz e. M ix
ap ple s, 3 /4 c u p s u gar, c in nam on a n d v an illa ; s p re ad a p ple m ix tu re e v en ly o ver
dough. S prin kle w ith a lm onds.
2 C om bin e flo ur, butte r an d re m ain in g su gar in a se p ara te bow l; m ix until
cru m bly a n d s p re ad e v en ly o ver a p ple l a y er. B ak e a t 3 75 d eg re es f o r 2 5 m in ute s,
or u ntil a to oth pic k in se rte d in c en te r c o m es o ut c le an . C ool c o m ple te ly in p an
on a w ir e r a ck ; c u t i n to s q uare s.
Makes 2 d oze n
PE A NUT B U TTER
ST R UDEL P IE
PH YLLIS L A UG HREY M OUNT
VER NO N, O H
The b est p ea nut b utte r p ie ! T o pped w ith m erin gue, i t’s w onderfu l
.
1/3 c . p ow dere d s u gar
1/4 c . c re a m y p ea n ut b utte r
9-in ch r e fr ig era te d p ie c ru st, b ak ed
1/2 c . p lu s 4 T . s u gar, d iv id ed
1/3 c . a ll- p urp ose f lo u r
2 c . s k im m ilk

3 e g gs, s e p ara te d
2 T . b utte r
1/2 t . v an illa e x tr a ct
1/4 t . c re a m o f t a rta r
Garn is h : c h op ped p ea n uts
1 I n a s m all b ow l, c o m bin e p ow dere d s u gar a n d p ean ut b utte r t o r e se m ble c o ars e
cru m bs. S pre ad o ver b otto m o f p ie c ru st. I n a 2 -q uart s a u cep an , s tir to geth er 1 /2
cu p s u gar a n d flo ur; g ra d ually a d d m ilk . B rin g m ix tu re to a b oil o ver m ed iu m
heat, stir rin g c o nsta n tly ; c o ok a n d stir 5 m in ute s o r u ntil th ic k en ed . R em ove
fro m h eat a n d s e t a sid e. In a s m all b ow l, b eat e g g y olk s a n d b le n d in a s m all
am ount o f m ilk m ix tu re ; s tir w ell.
2 R etu rn eg g m ix tu re to h ot m ix tu re in p an ; co ok an d stir o ver lo w h eat 3
min ute s. R em ove fro m h eat a n d s tir in b utte r a n d v an illa . C over a n d s e t fillin g
asid e.
3 In a m ed iu m b ow l w ith a n e le ctr ic m ix er a t h ig h s p eed , b eat e g g w hite s a n d
cre am o f t a rta r u ntil f o am y. G ra d ually b eat i n r e m ain in g s u gar, o ne t a b le sp oon a t
a tim e, b eatin g u ntil s tif f p eak s fo rm . R eh eat fillin g o ver m ed iu m h eat, s tir rin g
co nsta n tly , ju st u ntil h ot. P our h ot f illin g o ver p ean ut b utte r c ru m bs in p ie c ru st.
Spre ad m erin gue o ver p ie , b ein g s u re to to uch e d ges o f c ru st to s e al. S prin kle
ch opped p ean uts o ver m erin gue i f d esir e d .
4 B ak e at 325 deg re es fo r 25 m in ute s, or until m erin gue is gold en . C ool
co m ple te ly b efo re s e rv in g.
Makes 1 0 s e rv in gs
PIN EA PPL E-C H ER RY
CRIS P
BEC K Y H OLSIN G ER B ELPR E,
OH
Quic k & e a sy to m ake, a nd m ost o f th e in gre d ie n ts c a n b e k ep t in th e p antr y fo r
a s p ur-o f- th e-m om en t t r e a t. C an’t b ea t t h at!

20-o z. c a n c ru sh ed p in ea p ple , w ell d ra in ed
2 2 1-o z. c a n s c h erry p ie f illin g
18-1 /2 o z. p kg. w hit e c a k e m ix
1/2 c . b utte r, t h in ly s lic ed
3/4 c . c h op ped p eca n s
Garn is h : w hip ped c re a m o r i c e c re a m
1 S pre ad p in eap ple e v en ly in a n u ngre ase d 1 3"x 9" b ak in g p an . S poon p ie f illin g
over p in eap ple . S prin kle d ry cak e m ix o n to p; d ot w ith b utte r an d to p w ith
pecan s.
2 B ak e a t 3 50 d eg re es fo r 4 5 m in ute s, o r u ntil b ubbly a n d to ppin g is g old en .
Serv e w arm o r c o ole d , g arn is h ed a s d esir e d .
Serv es 1 2 t o 1 5
BR O W N S U G AR C UT-
OUTS
SH ER RY B ER RESF O RD
KEN SIN G TO N, O H
My G ra ndm oth er K ase r’s s u gar c o okie r e cip e h as b een e n jo yed fo r th e p ast s ix
gen era tio ns...t h at’s a l o t o f c o okie s!
1 c . b utte r, s o fte n ed
2 c . b ro w n s u gar, p ack ed
2 e g gs, b ea te n
4-1 /2 c . a ll- p urp ose f lo u r
2 t . b ak in g p ow der
1 t . b ak in g s o d a
1/2 c . m ilk
1 t . v an illa e x tr a ct
1 t . l e m on e x tr a ct

Optio n al: s u gar o r f r o stin g
1 I n a la rg e b ow l, c o m bin e a ll in gre d ie n ts e x cep t o ptio nal in gre d ie n ts ; m ix w ell.
Cover; re frig era te fo r o ne h our. R oll o ut d ough 1 /2 -in ch th ic k o n a flo ure d
su rfa ce. C ut o ut sh ap es w ith c o okie c u tte rs . P la ce c o okie s o n e in ch a p art o n
gre ase d a n d f lo ure d b ak in g s h eets . S prin kle c o okie s w ith s u gar i f d esir e d .
2 B ak e a t 3 50 d eg re es f o r 1 0 m in ute s, o r u ntil g old en a ro und e d ges. C ool f o r o ne
min ute b efo re re m ovin g fro m b ak in g sh eets ; co ol co m ple te ly o n w ax p ap er.
Deco ra te c o ole d c o okie s w ith f ro stin g, i f p re fe rre d .
Makes a bout 4 d oze n
RAH -R AH B U CK EY E
BA RS
MARSH A P O RTER M ARY SV IL LE,
OH
The s a m e ir re sis tib le fla vo r a s o ur fa vo rite b uckeye c a ndie s, b ut s o m uch e a sie r
to f ix !
1 c . c re a m y p ea n ut b utte r
1 c . b utte r
2 c . g ra h am c ra ck er c ru m bs
10-o z. p kg. m ilk c h oco la te c h ip s
6 T . o il
1 C om bin e p ean ut b utte r a n d b utte r in a m ic ro w av e-s a fe d is h . M ic ro w av e o n
hig h s e ttin g u ntil s o fte n ed . S tir in g ra h am c ra ck er c ru m bs; m ix w ell. P at in to a
lig htly g re ase d 1 3"x 9" b ak in g p an ; s e t a sid e.
2 M elt c h oco la te c h ip s in a s a u cep an o ver lo w h eat; s tir in o il. P our o ver p ean ut
butte r b ase ; p la ce in re frig era to r to c o ol. C ut in to s m all b ars a fte r 3 0 m in ute s,
while b ars a re s till s lig htly s o ft.

Makes 3 t o 4 d oze n
OHIO F U N F A CT
Ohio h as q uit e a lis t o f fa m ou s p eo p le ! N eil A rm str o n g,
Joh n G le n n ( a str o n au ts ), T hom as A . E dis o n ( in ven to r), B ill
“H op alo n g C assid y” B oyd , D oris D ay, C la rk G ab le , P au l
New m an , R oy R ogers (a cto rs), J am es A . G arfie ld , U ly sse s
S. G ra n t, W arre n G . H ard in g, R uth erfo rd H ayes, B en ja m in
Harris o n , W illia m M cK in le y , W illia m H. Taft (U .S .
Pre sid en ts ), D ea n M artin (s in ger, acto r), Jack N ic k la u s
(g olf e r), Annie O ak le y (m ark sw om an ), O rv ille W rig h t
(a ir p la n e p io n eer) a n d C y Y ou ng ( b ase b all) a re s o m e o f t h e
Ohio an s w ho m ad e i t b ig .
HOT M IL K
CAK E
DARLEN E H ARTZLER M ARSH ALLV IL LE,
OH
We s e rv e th is v ersa tile c a ke o fte n a t o ur fa m ily r e sta ura nt. I t’s g ood e ith er w ith
ch oco la te f r o stin g o r a s s tr a w berry s h ortc a ke
.
4 e g gs, b ea te n
2 c . s u gar
2-1 /4 c . a ll- p urp ose f lo u r
2-1 /4 t . b ak in g p ow der
1 t . v an illa e x tr a ct
1-1 /4 c . m ilk
10 T . b utte r, s lic ed

1 B eat e g gs a n d su gar to geth er w ith a n e le ctr ic m ix er a t m ed iu m sp eed u ntil
flu ff y ; s e t a sid e. C om bin e f lo ur a n d b ak in g p ow der in a la rg e b ow l; a d d to e g g
mix tu re a lo ng w ith v an illa . B eat u ntil s m ooth ; s e t a sid e.
2 H eat m ilk a n d b utte r in a s a u cep an o ver lo w h eat u ntil b utte r m elts ; s tir in to
eg g m ix tu re . P our in to a g re ase d 1 3"x 9" b ak in g p an ; b ak e a t 3 50 d eg re es f o r 3 0
to 3 5 m in ute s.
Serv es 8 t o 1 0

I N DEX
A ppetiz ers/S nack s
B eau M onde B re ad B ow l D ip
C heesy T una T ria n gle s
C hin ese C hic k en W in gs
C in cin nati- S ty le C hili D ip
C ra b -S tu ff e d M ush ro om s
C ris p y Z ucch in i F ritte rs
F ie sta G uacam ole
J a i L ai H erb B utte r
H eav en ly C heese cak e D ip
M ic ro w av e B re ad & B utte r P ic k le s
M om 's T asty K ie lb asa
M unch ab le S nack M ix
S av ory S tu ff e d M ush ro om s
S cru m ptio us S tu ff e d P ota to S kin s
S im ple T om ato B ru sc h etta
S pic ed O ra n ge P ecan s
S tu ff e d C herry T om ato es
S w eet F ru it S als a
S w is s C heese & O liv e S pre ad
T ex -M ex D ip
B ev era ges
C ucu m ber- L im e A gua F re sc a
M in ty O ra n ge I c ed T ea
O h-S o-F ru ity L em onad e
B re a k fa st/B re a d s
A m is h B re ak fa st C asse ro le

Anytim e C heesy B is c u its
Choco la te y B an an a M uff in s
Cla ssic Q uic h e L orra in e
Countr y -S ty le B re ak fa st P iz za
Cra b , C orn & P ep per F ritta ta
Farm -F re sh O m ele t
Farm -F re sh S pin ach Q uic h e
Festiv e B ru nch F ritta ta
Gra m my’s O vern ig ht P an cak es
Lem on-R ose m ary Z ucch in i B re ad
Mash ed P ota to D oughnuts
Oatm eal W aff le s
Stir - A bouts
Weste rn O m ele t C ro ck ery C asse ro le
Desse rts
Agav e-S w eete n ed P um pkin C heese cak e
Am is h B ro w n S ugar C ak e
Bla ck berry B uck le
Bro w n S ugar B ro w nie s
Bro w n S ugar C ut- O uts
Buck ey es
Butte r P ecan P each C ak e
Cara m el- G la zed A pple C ak e
Cherry S tr e u se l C off e e C ak e
Chlo e’s S tr a w berry P ie
Choco -B erry G oodie B ars
Choco la te -C ap puccin o C heese cak e
Choco la te -Z ucch in i C upcak es
Coco nut- P ecan F udge B ars
Cora ’s J a m C ak e
Countr y R hubarb C ru nch
Double -D ark C hoco la te B ro w nie s
Fre ezy F ru it P ops
Fre sh S tr a w berry S hortc ak e
Germ an A pple S tr e u se l K uch en
Gra n dm a G ra y ’s S pic e-N ut B ars
Hot M ilk C ak e

Lazy D ais y C ak e
Mean J e an ’s P um pkin C ookie s
Mulb erry B uck le
Nan ’s C hoco la te P ie
Ora n ge-P each D um p C ak e
Pean ut B utte r- O at B ars
Pean ut B utte r S tr u del P ie
Pear P ie
Pin eap ple -C herry C ris p
Pum pkin C usta rd C ru nch
Rah -R ah B uck ey e B ars
Main s
Beef
Beef C how F un
Cin cin nati- S ty le C hili
Gra n dm a’s C re o le B eef
Gre ek B eef R oast
Jo hnny M arz etti
Marin ate d F la n k S te ak
Fis h /S ea fo od
Baco n-W ra p ped S callo ps
Pork
Bra tw urs t C asse ro le
Cra n -O ra n ge P ork M ed allio ns
Cro ck O ’ B ra ts
Farm sty le H am & G ra v y
Ham -It- U p C asse ro le
Hash bro w n-P ork C hop C asse ro le
Hash i n a D ash
Pork & R asp berry S au ce
Pou lt r y
Ched dar C hic k en S pag hetti
Chic k en R om an o
Dijo n C hic k en & F re sh H erb s
Easy C hic k en F ettu ccin e
Frie d C hic k en B ow ls

Mom ’s C hic k en P ap rik ash
Slo w -C ooker C hic k en & D um plin gs
Veg eta ria n
Fre sh V eg gie s & A ngel H air
Good T im es V eg gie P iz za
Pesto P ole n ta L asa g na
Pin to B ean D in ner
Veg eta ria n C in cin nati C hili
Sala d s
7-F ru it S ala d
Blu eb erry -C hic k en S ala d
Bountif u l G ard en S ala d
Chili- C orn bre ad S ala d
Cin cin nati S ala d
Easy M an darin -S pin ach S ala d
Gra n dm a B ev ’s G re ek S ala d
Grille d C hic k en S ala d
Min te d T om ato -C ucu m ber S ala d
Pic n ic S ala d S kew ers
Sheale en ’s B la ck B ean S ala d
Wald orf S la w
San dw ic h es
Am is h P ean ut B utte r S pre ad
Caro l’s V eg gie P an in i S an dw ic h es
Chic k en S ala d S an dw ic h es
Cla ssic C oney S au ce
Gra n dm a R uth ’s S tu ff e d H ot D ogs
Hot C hic k en S an dw ic h es
Ire n e’s P orta b ella B urg ers
Tex -M ex C hili D ogs
Tom ato S an dw ic h es
Vic k ie ’s S hre d ded C hic k en
San dw ic h es
World ’s B est B ra tw urs t

Sid es
Baco n-S pin ach C asse ro le
Bla ck B ean C asse ro le
Can die d S w eet P ota to es
Cin dy’s S pin ach & C orn S au té
Corn bre ad -B is c u it D re ssin g
Countr y C ab in P ota to es
Countr y C orn P uddin g
Gold en H om e F rie s
Hom em ad e S outh ern D um plin gs
Hom esty le S tu ff in g
Load ed M ash ed P ota to C asse ro le
Roaste d B utte rn ut S quash
Rose m ary -B ra is e d N av y B ean s
Stu ff e d C ab bag e C asse ro le
Tan gy C orn C asse ro le
Tan gy T om ato S lic es
Sou ps
7-V eg gie S lo w -C ooker S te w
Chic k en P ot P ie S te w
Easy I ta lia n W ed din g S oup
Gra m ble ’s V eg eta b le S oup
Gra n dm a L ogsd on’s B eef S te w
Gra m ’s C re am y C hic k en N oodle S oup
Gre ek C hic k en & R ic e S oup
Hearty M eatb all S te w
Jo an ’s C hili
Nonnie ’s I ta lia n W ed din g S oup
Zucch in i & K ie lb asa S oup

U.S . t o M ETR IC R EC IP E
EQ UIV A LEN TS
V olu m e M ea su re m en ts
¼ t e asp oon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 m L
½ t e asp oon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 m L
1 t e asp oon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 m L
1 t a b le sp oon = 3 t e asp oons. . . . . . . . . . 1 5 m L
2 t a b le sp oons = 1 f lu id o unce . . . . . . . 3 0 m L
¼ c u p . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 0 m L
⅓ c u p . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 5 m L
½ c u p = 4 f lu id o unces . . . . . . . . . . . . . . 1 25 m L
1 c u p = 8 f lu id o unces . . . . . . . . . . . . . . 2 50 m L
2 c u ps = 1 p in t = 1 6 f lu id o unces . . 5 00 m L
4 c u ps = 1 q uart . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 L
W eig h ts
1 o unce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 0 g
4 o unces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 20 g
8 o unces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 25 g
1 6 o unces = 1 p ound. . . . . . . . . . . . . . . . . . . 4 50 g
B ak in g P an S iz es
S quare
8 x8x2 i n ch es . . . . . . . . . . . . 2 L = 2 0x20x5 c m
9 x9x2 i n ch es . . . . . . . . . . 2 .5 L = 2 3x23x5 c m
R ecta n gu la r
1 3x9x2 i n ch es . . . . . . . . . . 3 .5 L = 3 3x23x5 c m
L oaf
9 x5x3 i n ch es . . . . . . . . . . . . . 2 L = 2 3x13x7 c m
R ou nd
8 x1½ i n ch es . . . . . . . . . . . . . . 1 .2 L = 2 0x4 c m
9 x1½ i n ch es . . . . . . . . . . . . . . 1 .5 L = 2 3x4 c m

Recip e A bbre v ia tio n s
t. = t e asp oon. .. . .. .. .. l tr. = l ite r
T. = t a b le sp oon. .. . .. .. o z. = o unce
c. = c u p.. . .. .. .. . .. . .. l b . = p ound
pt. = p in t. .. . .. .. ... .. . .. d oz. = d ozen
qt. = q uart. .. . .. .. .. . .. .p kg. = p ack ag e
gal. = g allo n. .. . .. .. ... .e n v. = e n velo pe
Oven T em pera tu re s
300˚ F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 50° C
325˚ F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 60° C
350˚ F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 80° C
375˚ F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 90° C
400˚ F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 00° C
450˚ F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 30° C
Kit c h en M ea su re m en ts
A p in ch = ⅛ t a b le sp oon
1 f lu id o unce = 2 t a b le sp oons
3 t e asp oons = 1 t a b le sp oon
4 f lu id o unces = ½ c u p
2 t a b le sp oons = ⅛ c u p
8 f lu id o unces = 1 c u p
4 t a b le sp oons = ¼ c u p
16 f lu id o unces = 1 p in t
8 t a b le sp oons = ½ c u p
32 f lu id o unces = 1 q uart
16 t a b le sp oons = 1 c u p
16 o unces n et w eig ht = 1 p ound
2 c u ps = 1 p in t
4 c u ps = 1 q uart
4 q uarts = 1 g allo n

Sen d u s y our f a v orite r e cip e
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If w e s e le ct y our r e cip e f o r a b ra n d-n ew
Goose b erry P atc h
c o okbook, y our
nam e w ill a p pear r ig ht a lo ng w ith i t...a n d y ou’ll r e ceiv e a F R EE c o py o f t h e
book!
Subm it y our r e cip e o n o ur w eb site a t
www.g oose b erry p atc h .c o m /s h are a re cip e
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5-In gre d ie n t F am ily F av orite R ecip es
Am eric a’s C om fo rt F oods
Best C hurc h S uppers
Best- E ver C ookie , B ro w nie & B ar R ecip es
Best- E ver S heet P an & S kille t R ecip es
Cozy C hris tm as C om fo rts
Delic io us R ecip es f o r D ia b etic s
Harv est H om esty le M eals
Health y, H ap py, H om em ad e M eals
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