October 21, 2021 Creative Cookbook 1

CreativeCreativeCookbookCookbook

11

a special section ofThe Derrick. / The News-Herald

Inside:Inside:Reader-submitted recipes forReader-submitted recipes foroo APPETIZERS & MISC.APPETIZERS & MISC.oo BREADSBREADSoo SOUPS & SALADSSOUPS & SALADSoo ENTREESENTREES

October 21, 2021

2 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021

Salad makes a surprise showingWinners named

in annual CreativeCookbook contest

BY CINDI POWERSpecial sections editor

You know what they say about winning the lottery — you have to play to win! The same holds true for the news-paper’s annual Creative Cookbook contest.

This year’s big winner, Sandy King of Oil City, took that advice and ran with it — and it paid off. She won the grand prize in the contest (a $500 gift card for Sander’s grocery store in Franklin) with her recipe for Cranberry Holiday Salad.

The rarity of a salad recipe being chosen for the top prize made King’s achievement even more incredible. Usu-ally, desserts or entrees carry more weight with judges, and dishes from those categories often earn the top prize.

But not this year. This was King’s time to shine.She also won third place in the contest with her recipe

for Mushroom & Onion Crescents. For this honor, she won a $100 gift certificate to use at Sweet Basil restaurant in Shippenville.

And, to add to her winnings, she earned two honorable mention awards.

King’s secret to winning was in the sheer number of her entries in the contest. With more than 100 chances to win, King was destined to be selected to compete for the top prizes.

As judges chose their favorite recipes and dishes, they never saw King’s name associated with any of their choic-es. The names of people who submit recipes are dropped from the recipes when they are given to the judges so they can make unbiased choices when selecting the dishes that they think should move on in the competition.

It was merely mathematical that King’s recipes would be chosen multiple times over for the taste test. In fact, of the 19 finalists, King provided 11 of the dishes. It wasn’t until after all of the votes were tallied that judges were made aware of the magnitude of King’s presence in the competition.

With just a handful of submitted entries in the contest, Janine Sheatz of Polk was able to claim the second-place prize, a $200 gift card for gas at Country Fair.

Sheatz, who is a perennial presence in the cookbook contest, prepared her Harvest Apple Cookies for the taste test, and judges were intent on keeping the cookies in the running for one of the top prizes.

John Lakatosh of Oil City served as a judge, choosing which recipes from each of the six categories of the contest should move on to the taste test.

Many of the submitted recipes were not included among Lakatosh’s options because the people who submitted them did not want to be included in the judging. One of these recipe collectors is Joan Kratzer of Cooperstown, who sent in more than 200 of her recipes for publication in the cook-book, but she wasn’t interested in competing for prizes.

“I just really love to cook,” she said.Newspaper staff members Laura O’Neil, Stacey Gross

and Carol Shultz served as judges at the taste test.

Winning Recipes1st PRIZE

CRANBERRY HOLIDAY SALAD

Combine Jell-o and boiling water in a large bowl. Stir in cranberry sauce and break up into Jell-o mixture. Add pineapple and ½ cup walnuts. Mix well. Pour into a 9x13-inch pan. Refrig-erate until set. Beat together cream cheese and sour cream; spread over salad. Sprinkle with ¼ cup chopped walnuts and serve. Makes 12 servings.

Sandy King of Oil City

2nd PRIZEHARVEST APPLE COOKIES

Sift dry ingredients together. Add shortening, sugar, egg and water, mixing well after each addition. Beat until thoroughly mixed. Stir in apples, oats and raisins. Batter will be stiff. Form balls the size of a large walnut. Roll in a mixture of 1 tsp. cinnamon and ½ cup white sugar. Bake at 375 degrees for 8-10 minutes. If you want to make this as a drop cookie, add an extra egg. Makes 2½-3 dozen cookies.

Janine Sheatz of Polk

3rd PRIZEMUSHROOM & ONION CRESCENTS

Preheat oven to 375 degrees. In a large skillet, heat 2 Tbsp. butter over medium-high heat. Add mushrooms and onion; cook and stir 2-3 minutes or until softened. Reduce heat to me-dium-low; cook and stir 10-12 minutes or until onion is golden. Add garlic; cook 1 minute longer. Remove from heat. Stir in parmesan cheese and parsley. Unroll crescent dough and separate into triangles. Place 1 Tbsp. mushroom mixture at wide end of each triangle. Top with 1 Tbsp. mozzarella cheese and roll up. Place 2 inches apart on ungreased baking sheet, point side down. Curve ends to form a crescent shape. Melt remaining butter and brush over the tops. Bake 8-10 minutes or until golden brown. Refrigerate leftovers. Makes 8 rolls.

Sandy King of Oil City

6-oz. pkg. raspberry Jell-o1 cup boiling water16-oz. can whole berry cranberry sauce20-oz. can crushed pineapple, drained

½ cup chopped walnuts8 oz. cream cheese, softened1 cup sour cream¼ cup chopped walnuts

1½ cups flour1 tsp. baking powder½ tsp. baking soda½ tsp. salt1 tsp. cinnamon½ tsp. allspice½ tsp. cloves¼ tsp. nutmeg

1½ cups raw rolled oats1 cup raisins1 cup diced apples1 cup brown sugar1 egg1 Tbsp. water¾ cup shortening

3 Tbsp. butter, divided1 cup sliced baby portabello mushrooms1 medium onion, halved and sliced3 garlic cloves, minced

1/3 cup grated parmesan cheese1 Tbsp. minced fresh parsley8-oz. tube refrigerated reduced-fat crescent rolls½ cup mozzarella cheese

Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 3

CHEESY MEATBALLSLIDERS2 pounds lean ground beef (90% lean)1 cup Italian-style bread crumbs3 Tbsp. prepared pesto1 large egg, lightly beaten24-oz. jar pasta sauce18-oz. pkg. Hawaiian Sweet Rolls12 slices mozzarella cheese½ tsp. dried oregano¼ cup melted butter1 Tbsp. olive oil3 garlic cloves, minced1 tsp. Italian seasoning1/3 tsp. crushed red pepper flakes2 Tbsp. grated parmesan cheese1 cup shredded mozzarella cheese or Italian cheese blendMinced fresh basil

Preheat oven to 350 degrees. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-inch baking pan. Bake until browned and thermometer reads 160 degrees, about 35 minutes. Toss meatballs with sauce; set aside. Keeping rolls connected, cut them horizon-tally in half. Arrange bottom halves in greased 13x9-inch baking dish. Place half of the cheese slices over roll bottoms. Sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and roll tops. Combine butter, olive oil, gar-lic, Italian seasoning and red pep-per flakes. Brush over rolls. Bake, uncovered, for 20 minutes. Uncov-er and sprinkle with parmesan and shredded mozzarella. Bake, uncov-ered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving. Makes 12 servings.

Sandy KingOil City

AIR-FRYER BACON-WRAPPED SWEET PEPPERS1 bag baby tri-color bell peppers8-oz. brick cream cheese1 pkg. dry Ranch dressing½ cup sweet onion, diced small8 oz. bag cheddar cheese1 pkg. thinly sliced bacon

Mix cream cheese, Ranch dressing, onion and cheddar cheese in a mix-ing bowl and set aside. Split each pepper open partially and, using a small knife, remove the seeds. Fill each pepper fully with cheese mix-ture. Wrap each pepper with bacon. Place several peppers in the air fryer at 350 degrees and cook for 12-15 minutes. Serve with Ranch dressing or salsa.

Denise SchmaderClarion

APPLESAUCE1 apple1 Tbsp. sugarPinch of cinnamon½ cup water

Take the skin off the apple and re-move core and seeds. Put in a fry-ing pan and add water. Cook until apple is soft, then add sugar and cinnamon. Serve warm or cold.

Paula RupertA-C Valley High School

ASSORTED HARD TACK1 cup corn syrup1 cup sugar1 cup powdered sugar2 cups granulated sugar1 tsp. Hardtack flavoring (any kind)1/3 cup waterFood coloring (1-3 drops, depending on the color)

Combine water, granulated sugar and corn syrup in a medium sauce-pan. Stir over medium heat until the mixture reaches 300 degrees.

After it reaches temperature, turn off the heat before mixing in the food coloring and candy flavoring. Pour onto a greased pan and let cool. After the hard tack has cooled and hardened, break apart into small pieces. Be careful as some pieces will be sharp. After the candy is broken up, toss in powdered sug-ar to keep it from sticking together. Makes about 10 cups of candy.

Dan CloverNorth Clarion High School

AVOCADO CORN SALSA1 cup thick and chunky salsa1 medium avocado, pitted, peeled and coarsely chopped11-oz. can Green Giant Mexicorn whole-kernel corn with red and green peppers2 Tbsp. chopped fresh cilantro24 oz. tortilla chips

In a medium bowl, mix all ingredi-ents except tortilla chips. Serve im-mediately or cover and refrigerate until serving time.

Sandy KingOil City

BANANA PICKLESSyrup:1 cup vinegar2 cups water3 cups sugar1 tsp. salt1 tsp. turmeric1 tsp. dry mustard

Use medium-sized cucumbers. Wash and cut them into strips or thick slices. If cutting into strips, take out the seeds. Pack cucum-bers into pint jars, leaving 1 inch head space. Combine syrup ingre-dients and bring to a boil. Pour over pickles and tighten jar lids. Cold pack for 10 minutes.

Joan KratzerCooperstown

‘BARBARA-QUE’ SAUCE¼ cup butter½ cup onions¾ cup ketchup½ cup brown sugar1 tsp. chili powder2 Tbsp. Worcestershire sauce1 tsp. salt¼ tsp. pepper

Cook onions in butter until tender. Then add the rest of the ingredients and simmer for 15 minutes. Good on ham.

Barbara KiferSligo

BARBECUED MINI FRANKS2 pounds Lit’l Smokies1 small onion, grated1 cup ketchup1/3 cup Worcestershire sauce¼ cup sugar¼ cup cider vinegar4 tsp. prepared mustard1 tsp. pepper

Place Lit’l Smokies in a 9-inch square baking dish. Mix remaining ingredients together and pour over the top. Bake at 350 degrees for 30 minutes or more.


BARBECUE SAUCE4 strips bacon, finely diced1 large onion, chopped1 bottle (32 oz.) ketchup1 Tbsp. Worcestershire sauce1 Tbsp. prepared mustard½ cup packed brown sugar

Fry bacon and onion together; add remaining ingredients. Simmer, un-covered, 30 or more minutes on low heat to desired thickness.


Appetizers & Misc.

4 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021 BIG MAC SAUCE2 cups Miracle Whip½ cup orange French dressing2/3 cup sweet pickle relish2 tsp. minced onions2 Tbsp. sugar½ tsp. black pepper

Mix well and refrigerate overnight before serving. Delicious on grilled hamburgers.


BOLOGNA TRIANGLES3 oz. pkg. cream cheese, softened2 Tbsp. milk1 Tbsp. horseradish2 tsp. grated onion¼ tsp. Tabasco1/8 tsp. cayenne pepper2 Tbsp. muffaletta spread, chopped fine½ pound thinly sliced bologna (12 slices)

Combine all ingredients except bo-logna. Spread mixture on 5 slices of the bologna. Stack these slices and top with a plain slice. Make a sec-ond stack. Wrap each stack in plas-tic wrap. Chill well at least 2 hours. Cut each stack into 8 wedges and serve on a platter.

Donna TutinoCooperstown

BREAD AND BUTTERPICKLES6 quarts thinly sliced cucumbers½ cup salt2 cups water4 cups white vinegar8 cups sugar1½ Tbsp. turmeric3 large onions, sliced thin

Cover sliced cucumbers and onions with cold water. Sprinkle with salt. Toss gently. Let stand for 2 hours; drain and rinse. Combine the rest of the ingredients and heat. When hot, add vegetables. Bring to a boil; cool for 10 minutes. Pack into jars and cold pack for 10 minutes.


CAJUN SEAFOOD DIP¾ tsp. paprika¼ tsp. salt¼ tsp. black pepper¼ tsp. cayenne pepper¼ tsp. garlic powder¼ tsp. onion powder1/8 tsp. dried marjoram leaves, crushed1/16 tsp. dried thyme leaves, crushed1/16 tsp. dried sage leaves, crushed1 cup dairy sour cream1/3 cup mayonnaise3 Tbsp. sliced green onions, including some greensImitation crab legs or cooked and peeled shrimp, chilled

In a small bowl, combine paprika, salt, black pepper, cayenne pepper, garlic powder, onion powder, mar-joram, thyme and sage; set aside. In a medium bowl, stir sour cream, mayonnaise and green onions until blended. Stir in spice mixture until blended. Let stand for 30 minutes to develop flavor. Serve with crab legs, cut into bite-sized pieces, or shrimp. Also good serve with cau-liflower florets or raw mushrooms. Makes about 1½ cups.

Sandy KingOil City

CAPPUCCINO PUNCH½ cup sugar1 cup boiling water¼ cup instant coffee granules2 quarts milk1 quart vanilla ice cream1 quart chocolate ice cream

Combine sugar, coffee and boiling water. Cover and refrigerate until chilled. Pour all wet ingredients into a punch bowl. Scoop in ice creams and serve.


CARAMEL SAUCE(Microwave)½ pound vanilla caramels (28 pieces)1/3 cup water¼ cup chopped nuts

In a 4-cup glass measure, combine caramels and water. Cook on high (maximum power) for 3½ to 4½ minutes, or until melted. Stir until smooth. Stir in nuts. Serve over ice cream, cake, baked apples or fruit cobbler.


CASHEW-HONEY BUTTER1 cup roasted cashews2 Tbsp. cooking oil1 Tbsp. honey

Place cashews in a blender; cover and blend on low speed until fine-ly chopped. Then blend on medi-um-high until smooth. Stop often and scrape from sides of contain-er. Add oil and honey; blend until smooth. Makes ¾ cup nut butter.


CHEEZY STUFFED PEPPERS8 sweet Hungarian wax peppers2 pkgs. (8 oz. each) cream cheese, softened2 Tbsp. dry Ranch seasoning6 slices baconMayonnaiseShredded cheddar or Mexican-style cheese

Cook bacon until crisp. Drain and place on a paper towel. When cooled, crumble bacon. In a medi-um bowl, mix cream cheese and Ranch seasoning and beat well with mixer. Add mayonnaise and mix until creamy. Add crumbled ba-con and stir well. Wash peppers, remove seeds and rinse. Place peppers on a sheet of foil that has been sprayed with baking spray. Stuff peppers with filling and top with as much shredded cheese as you desire. Bake at 325 degrees for 20 minutes and serve immediately. Hot pepper or Swiss cheese can also be used.

Janine SheatzPolk

CHILI CHEESE DIP1 pound hamburger1 pound Velveeta cheese½ tsp. chili powder1 can chopped tomatoes½ can green chilies2 tsp. Worcestershire sauce

Brown the hamburger and put into a casserole pot with all the other in-gredients. Cook on high for 1 hour. Serve with taco chips.

Madison KemmerRedbank Valley High School

CHINESE MEATBALLS(Slow Cooker)Meatballs:2 large eggs, lightly beaten2 Tbsp. soy sauce1 tsp. salt6 green onions, sliced2 pounds lean ground pork2 cans (8 oz. each) sliced water chestnuts, drained and chopped1 cup dry bread crumbs

Preheat oven to 400 degrees. In a large bowl, combine first 4 ingredi-ents. Add pork, water chestnuts and bread crumbs; mix lightly but thor-oughly. Shape mixture into 1-inch balls. Place in greased 15x10x1-inch pan and bake 15 minutes.Sauce:¼ cup cornstarch1 cup pineapple juice1/3 cup sugar4 tsp. minced fresh ginger root1 can (10½-oz.) condensed beef consomme, undiluted½ cup white vinegar

In a 5- or 6-quart slow cooker, mix cornstarch and juice until smooth. Stir in remaining sauce ingredi-ents. Add meatballs; stir gently to coat. Cook, covered, on low for 3-4 hours or until meatballs are cooked through and sauce is thickened.

Sandy KingOil City

Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 5COLORFUL AVOCADOSALSA1 2/3 cups frozen corn, thawed2 cans (2¼-oz. each) sliced ripe olives, drained1 medium sweet red pepper, chopped1 small onion, chopped5 garlic cloves, minced1/3 cup olive oil¼ cup lemon juice3 Tbsp. cider vinegar1 tsp. dried oregano½ tsp. salt½ tsp. pepper4 medium ripe avocadosTortilla chips

Combine corn, olives, red pepper and onion. In another bowl, mix next 7 ingredients and pour over corn mixture; toss to coat. Cover and refrigerate overnight. Just be-fore serving, peel and chop avoca-dos and stir into salsa. Serve with tortilla chips. Makes about 7 cups.

Sandy KingOil City

COOKED EGGNOG1 gallon milk11 egg yolks and 1 whole egg2¼ cups sugarPinch of salt2½ tsp. cinnamonDash of nutmeg

Whisk all ingredients together in a large pot. Cook on medium heat until almost to a boil. Do not boil. Pour mixture through a strainer into another container and refrigerate overnight.

Leah AllioTionesta

CREAMY FLORENTINE DIP2 (10-oz.) pkgs. frozen chopped spinach, thawed and drained1 Tbsp. minced onion2 cloves garlic, minced1 tsp. salt½ tsp. ground allspice1 cup mayonnaise1 cup plain yogurt2 round loaves (7 inches each) sourdough breadMinced parsley (optional)

Place spinach, onion, garlic, salt and allspice in a food processor. Cover and process until smooth. Transfer mixture to a medium bowl. Stir in mayonnaise and yogurt. Serve or cover and chill up to 24 hours. To serve, cut off top of one loaf of bread. Remove bite-sized pieces of bread from inside of loaf, leaving about ½-inch shell. Tear top and second loaf into bite-sized pieces. Spoon spinach mixture into bread shell. Sprinkle top of dip with parsley. Place on round serving plate and surround with bread piec-es. Makes about 4 cups.

Sandy KingOil City

CREAMY PEPPER DIP8 oz. cream cheese, softened1/3 cup finely chopped banana peppers (mild or hot)1 tsp. liquid from banana peppers2 Tbsp. finely chopped onions2 Tbsp. finely chopped celery2 Tbsp. finely chopped green or red peppers2 Tbsp. orange marmalade

Mix all ingredients together. Top with a few slices of banana pep-pers. Serve with crackers.

Martha LutzOil City

CRUNCHY ORIENTAL DIP2 cups dairy sour cream1 Tbsp. chicken bouillon granules6 Tbsp. chopped water chestnuts (6-8)¼ cup finely shredded carrot¼ cup sliced pimento, drained and diced (reserve 2 strips for garnish)2 Tbsp. sliced green onions2 tsp. soy sauce½ tsp. garlic powder12 drops (or less) hot pepper sauceAlfalfa sproutsThin cucumber slicesSnow peasBroccoli floretsCauliflower floretsZucchini sticks

In a small bowl, combine sour cream and bouillon granules; let stand for 5 minutes or until granules

dissolve. Stir in water chestnuts, carrot, diced pimento, green on-ions, soy sauce, garlic powder and hot pepper sauce. Mix until blend-ed. Serve or cover and chill for up to 24 hours. To serve, stir mixture then sprinkle alfalfa sprouts around edge of dish. Garnish with reserved pimento strips. Serve with veggies. Makes 2 cups. Note: Leftover dip can be used as a salad dressing.

Sandy KingOil City

CUCUMBERS MADEIN THE REFRIGERATOR8 cucumbers, sliced thinly4 large onions, sliced thinly3 cups sugar1/3 cup coarse salt3 cups white vinegar1 tsp. turmeric1 tsp. mustard seed1 tsp. celery seed

Put sliced cucumbers and onions in a gallon jar. Mix sugar, salt, vin-egar and turmeric together and stir to dissolve. Then add mustard seed and celery seed. Pour over vegeta-bles. Cover loosely and refrigerate 2 weeks before eating. These will keep for 1 year.


DILL TARTAR SAUCE1 cup mayonnaise½ cup bread and butter pickles, finely chopped2 tsp. minced onion1 tsp. minced parsley½ tsp. yellow mustard½ tsp. dill weed½ tsp. tarragon leaves

Combine all ingredients and chill at least 1 hour before serving with fish. Also good on wraps, sandwiches and other seafood.

Jeannette O’NealFranklin

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6 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021 EASY BERRY SMOOTHIE1 cup triple blend frozen strawberries, red raspberries and blueberries1 cup milk½ cup yogurt (plain, vanilla or berry flavored)1 banana1 tsp. honey1 tsp. vanilla extract

Put all ingredients in a blender and mix well. You can substitute the milk with coconut milk or almond milk.


FRENCH BREAD FINGERSSlice a baguette of French bread long-wise. Chop 12 fresh green onions and half of the greens, too. Chop fresh chives until you have 1/3 cup. Crush 4 garlic buds. Saute green onions, chives and garlic in 4 Tbsp. olive oil and 4 Tbsp. butter. Brush both halves of the French bread with olive oil/butter mixture. Broil the bread until it is lightly browned. Take 1 large block soft-ened Philadelphia Cream Cheese and mix with 1 envelope of dry Ranch dressing.

4 large tomatoes, seeded and finely chopped8 green onions with half of the greens, finely chopped4 large carrots, finely grated½ head broccoli, chopped into small pieces½ head cauliflower, chopped into small pieces1 pound thick-cut bacon2 cups Swiss cheese, grated

Saute the bacon (do not use Ba-con Bits). I freeze the bacon first; it makes it a lot easier to chop. Drain cooked bacon on paper towels. In a large bowl, mix the tomatoes, on-ions, carrots, broccoli, cauliflower and bacon. Gently toss with fingers. Sprinkle over the 2 halves of bread. Pat it down to help the vegetables stick to the cream cheese. Using a pizza cutter, cut the halves into 1-inch strips.

Tom SteinerClarion

FRENCH DRESSING1 can tomato soup1 cup sugar1 cup vegetable oil¾ cup vinegar1 Tbsp. salt1 Tbsp. dry mustardDash of pepper1 garlic clove

Mix all ingredients well and refriger-ate. Use on tossed salads.


FRESH VEGGIE MARINADE2 Tbsp. cider vinegar¼ cup olive oil2 cloves garlic, pressed½ tsp. basil½ tsp. thyme½ tsp. lemon pepper1 whole onion, sliced2 whole peppers, slicedA few fresh mushrooms, sliced

Mix first 6 ingredients together and pour over veggies. Marinate for 1 hour before grilling vegetables.


GRANDMA’S DILL PICKLES1 peck pickle cucumbers, washed, ends cut off and sliced lengthwise6 cups apple cider vinegar1½ cups pickling salt4 quarts water8-9 sprigs of fresh dill8-9 large clove of garlic4-4¼ tsp. alum

Make a brine by combining vinegar, pickling salt and water. Sterilize 8 or 9 quart jars, lids and rings. Prepare wa-ter bath. Bring water to a boil in a can-ner. Put 1 sprig of dill, 1 clove of garlic and ¼ tsp. of alum into each jar. Then tightly pack the sliced cucumbers into jars. Ladle the brine into jars, leaving ¼-inch to ½-inch headroom. Remove bubbles, wipe the tops of the jars and tighten lids with rings. Place jars into canner. Boil 10-15 minutes. Lift out and cool 24 hours. Do not open for 3 weeks. Note: The water in the brine recipe is separate from the water in the canner.

Fay TrimbleOil City

HOLLANDAISE SAUCE¾ cup mayonnaise1/3 cup milk¼ tsp. salt1 tsp. grated lemon peel1 Tbsp. lemon juice

In a small saucepan, combine may-onnaise, milk and salt until smooth. Cook over low heat for 3 minutes. Stir in lemon peel and lemon juice. Best served on steamed aspara-gus.

Anthony DawsonClarion County Career Center

HOMEMADE HOT CHOCOLATE MIX8 quarts Carnation dry milk1 large can Nestle’s Quik1 large jar Cremora creamer

Mix all ingredients together. Store in a large airtight container. Mix 1 Tbsp. of the mixture into 8 oz. hot water. Stir and serve hot.


HOMEMADE ICED TEA2 cups sugar2 quarts water1 cup lemon juice4 tea bags12 sprigs of tea, mint, lemon, etc.

Put in the kettle and heat to almost boiling. Remove from heat and let it stand for a few hours. Add water and ice to make 1 gallon.


HOT CARAMEL DIP½ cup butter½ cup light brown sugar1 can sweetened condensed milkApple slices

Mix together all ingredients except apples in a saucepan and bring to a boil. Pour into crock pot. Set on low heat. Dip fresh apple slices into hot caramel. Variation: Add ½ cup peanut butter to the dip.

Oden FairKeystone High School

JAPANESE SWEET PICKLESLICES4 pounds firm young cucumbers6 cups distilled white vinegar3½ cups sugar3 Tbsp. mustard seed3 Tbsp. coarse salt1 Tbsp. celery seed1 Tbsp. whole allspice1 Tbsp. pickling spice

Thinly slice unpeeled cucumbers. You will have approximately 4 quarts. Set aside. Combine 4 cups vinegar with ½ cup sugar, mustard seed and salt in a large kettle. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Add cucumber slices. Return to a boil for 15 minutes, stirring frequent-ly. Transfer to colander and drain well, discarding cooking liquid. Let cucumbers cool slightly. Combine remaining vinegar and sugar with celery seed, allspice and pickling spice in the same kettle. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Pack cucum-bers into sterilized jars. Pour hot liq-uid over cucumbers, covering com-pletely. Seal and process in boiling water bath for 5 minutes. Makes 4-5 pints.


LEMON GARLIC DRESSING¾ cup olive oil¼ cup lemon juice6 cloves garlic, minced½ tsp. salt

Whisk together and pour into a glass bottle. Shake well before serving. Use as salad dressing, marinade for chicken, topping for baked potatoes or rice. You can drizzle this over potatoes or aspar-agus before grilling them or drizzle on green beans after cooking them.


Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 7LOADED BAKED POTATO DIP2 cups sour cream2 cups shredded cheddar cheese8 strips of center-cut bacon, chopped and cooked1/3 cup minced fresh chives2 tsp. Louisiana-style hot sauceHot cooked waffle-cut fries

In a small bowl, mix first 5 ingredi-ents until blended; refrigerate un-til serving. Serve with waffle fries. Makes 2½ cups.

Sandy KingOil City

MICROWAVE CRANBERRY SAUCE1 pkg. (12 oz.) fresh cranberries (about 3 cups)½ cup sugar1/3 cup water1/8 tsp. almond extract

Combine all ingredients except al-mond extract in a 2-quart micro-wave-proof bowl. Cover with plastic wrap. Cook on high 8-9 minutes or until berries pop. Stir in almond ex-tract and let stand until cool. Cover and refrigerate until ready to serve.


MOM’S MAGNIFICENTEGGNOG½ gallon cold milk1 pkg. (3.4 oz.) instant French vanilla pudding mix1/3 cup sugar1¼ tsp. ground cinnamonPinch of ground nutmeg

Blend or mix all the ingredients to-gether well. Refrigerate at least 3 hours or overnight.Leah AllioTionesta

MUSHROOM & ONIONCRESCENTS3 Tbsp. butter, divided1 cup sliced baby portabello mushrooms1 medium onion, halved and sliced3 garlic cloves, minced1/3 cup grated parmesan cheese1 Tbsp. minced fresh parsley8-oz. tube refrigerated reduced-fat crescent rolls½ cup mozzarella cheese

Preheat oven to 375 degrees. In a large skillet, heat 2 Tbsp. butter over medium-high heat. Add mush-rooms and onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook and stir 10-12 minutes or until onion is gold-en. Add garlic; cook 1 minute lon-ger. Remove from heat. Stir in par-mesan cheese and parsley. Unroll crescent dough and separate into triangles. Place 1 Tbsp. mushroom mixture at wide end of each triangle. Top with 1 Tbsp. mozzarella cheese and roll up. Place 2 inches apart on ungreased baking sheet, point side down. Curve ends to form a cres-cent shape. Melt remaining butter and brush over the tops. Bake 8-10 minutes or until golden brown. Re-frigerate leftovers. Makes 8 rolls.

Sandy KingOil City

OREO COOKIE MILKSHAKE2 cups vanilla ice cream2/3 cup milk8 Oreo cookies1 tsp. vanilla extract (optional)Whipped cream for serving (optional)

Add ice cream, milk and cookies to a blender and pulse until mostly smooth. Serve in large glasses with whipped cream, if desired.

Morgan KegleyKeystone High School

PEACH MARMALADE5 cups crushed peaches7 cups sugar20 oz. crushed pineapple2 boxes (3 oz. each) apricot Jell-o

Boil first 3 ingredients together for 15 minutes. Start timing when it reaches a full boil. Add Jell-o and pour into jars. Cold pack for 5 min-utes or freeze.


PEANUT BUTTER SPREAD24 oz. peanut butter13-16 oz. marshmallow cream1 cup light corn syrup1/3 cup brown sugar¾ cup warm water½ cup butter, melted

Mix all together until well blended. Delicious on homemade bread.


PHILLY CHEESE BALL2 8-oz. pkgs. cream cheese1/3 cup Miracle Whip1/3 cup parmesan cheese10 slices baconChopped onions (optional)Chopped walnutsParsley (optional)

Brown bacon until it is crispy, then crumble it. Combine softened cream cheese with Miracle Whip and add parmesan cheese, then the bacon pieces.

Add some chopped onions, if de-sired. Form into a ball and roll in finely chopped walnuts or parsley. Chill before serving.


PINEAPPLE-PECANCHEESE SPREAD2 pkgs. (8 oz. each) cream cheese, softened1½ cups shredded cheddar cheese1 cup chopped pecans, toasted (divided)¾ cup crushed pineapple, drained4-oz. can chopped green chilies, drained2 Tbsp. chopped roasted sweet red peppers½ tsp. garlic powderAssorted fresh veggies or crackers

In a large bowl, beat cream cheese until smooth. Add cheddar cheese, ¾ cup of the pecans, pineapple, chilies, red pepper and garlic pow-der. Beat until combined. Transfer to a serving dish. Cover and refrig-erate until serving. Sprinkle with re-maining pecans just before serving with veggies or crackers. Makes 3¾ cups.

Sandy KingOil City

PUMPKIN BUTTER1 can (15 oz.) 100% pure pumpkin puree1 cup applesauce1/3 cup packed light brown sugar1 tsp. ground cinnamon½ tsp. ginger3 Tbsp. fresh lemon juice

Put pumpkin puree, applesauce, sugar, cinnamon and ginger in a small heavy saucepan and stir un-til blended. Bring to a boil; reduce heat to low and simmer 4-5 min-utes, uncovered, stirring often to prevent scorching (take care to get into the corners of the pan). Mixture should thicken as it cooks. Stir in lemon juice. When cool, spoon into a container. Cover and refrigerate up to 2 weeks. Great on pancakes and bread.


Editor’s Note: The recipes featured in the Creative Cookbook are published as they were submitted to the newspaper.

Readers are advised to pay close attention to all recipes to ensure canning and other food preparation efforts are adequate and safe.

3rd Place

8 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021 PUNCH2 pkgs. raspberry Kool-Aid2 cups sugar2 quarts water46 oz.-can pineapple juice, chilled1 quart ginger ale, chilled

Mix first 3 ingredients until sugar is dissolved. When ready to serve, add pineapple juice and ginger ale.


RASPBERRY SHRUB3 pints raspberries1½ cups sugar2 cups water

Mix raspberries in a saucepan and cook for 10 minutes. Strain and cool. Add last two ingredients plus 1 cup lemon juice and 2 quarts of water. Serve with crushed ice.


RHONDA’S APPLE BUTTER4 pounds apples2 tsp. cinnamon½ tsp. ground cloves

Peel, core and slice apples and place into a slow cooker. Cover and cook on high for 2-3 hours; reduce to low heat and cook 8 more hours. Apples should be a rich brown color and be cooked down by half. Stir in spices. Cook on high 2-3 hours with lid off. Freeze or put into sterilized glass jars and seal.


RHUBARB BLUEBERRYJELLY6 cups diced rhubarb¾ cup water4 cups sugar21 oz. blueberry pie filling6 oz. raspberry Jell-o

Cook rhubarb in water until soft. Add sugar and boil 5 minutes. Add pie filling and cook 8 minutes. Stir in Jell-o and cook 5 more minutes. Pour into jars and seal. Let stand 24 hours.


SALSA1 can (28 oz.) whole tomatoes, chopped OR 2 cups fresh tomatoes, chopped1 can (4 oz.) chopped green chilies OR 2 fresh jalapeno peppers, chopped½ cup finely sliced green onions½ tsp. salt½ tsp. oregano2 Tbsp. lemon juice2 Tbsp. oil

Combine all ingredients and mix well. Cover and refrigerate several hours to blend the flavors. Serve with quesadillas or tortilla chips.


SALSA DIP1 can black beans, drained and rinsed1 can corn2-3 tomatoes, chopped½ cup cilantro, chopped½ cup green pepper, chopped½ cup green onion, chopped½ cup olive oil½ cup lime juice1 Tbsp. cumin1-2 Tbsp. garlic salt

Combine vegetables in a bowl. Blend oil, lime juice, cumin and gar-lic salt; then pour over vegetables.

Morgan KegleyKeystone High School

SANDWICH GARDENSPREAD3 green bell peppers3 red sweet peppers1 medium carrot2 onions1½ cups sugar¼ cup flour¼ cup water½ cup vinegar1 tsp. salt½ cup prepared mustard1 pint Miracle Whip

Grind peppers, carrot and onion. Pour boiling water over ground vegetables; let stand 2 minutes, then drain and squeeze water out. In a saucepan, stir together sugar and flour, then add vinegar, salt and prepared mustard. Boil gently for 15 minutes. Add drained vegetables and boil an additional 15 minutes. Remove from heat and cool 15 min-utes. Stir in Miracle Whip. Pour into jar, cover and refrigerate.


SHRIMP APPETIZERS8 oz. shredded medium cheddar cheese1 cup mayonnaise7 oz. can shrimp, drained½ tsp. curry powder3 scallions, chopped (optional)½ tsp. salt (or less)6 English muffins

Mix shredded cheese, mayonnaise, shrimp, curry, powder, scallions and salt together. Mound slightly on En-glish muffins that have been cut into quarters or smaller. Place on broiler sheet or rack and broil until bubbly, about 5 minutes. Makes 24 serv-ings.

Sandy KingOil City

SHRIMP DIP1 small can (4½ oz.) tiny shrimp3 Tbsp. cocktail sauce1/3 cup mayonnaise8 oz. cream cheese1 Tbsp. minced onion1 Tbsp. lemon juice

Mix ingredients together with a mix-er or food processor. Chill. Serve with crackers, chips or Triscuits.


SHRIMP WHEELS1 can (4½ oz.) shrimp, drained¼ cup mayonnaise2 Tbsp. chili sauce1 Tbsp. finely chopped celery1 can (8 oz.) refrigerated crescent rolls

Combine all ingredients except the rolls. Unroll dough and separate into 4 triangles. Spread ¼ cup of the shrimp mixture on each triangle. Roll up, cut into 10 slices. Bake at 375 degrees for 10-12 minutes.

Holly LongClarion-Limestone High School

SPICED GREEN TEA5 cups boiling water5 individual green tea bags½ cup sugar1/3 cup lemon juice¼ tsp. pumpkin pie spice5 cups unsweetened apple juice2 cups cranberry juice

In Dutch oven or a large kettle, bring water to a boil. Remove from heat and add tea bags. Cover and steep for 8 minutes. Discard tea bags. Add sugar, lemon juice and pumpkin pie spice to tea. Stir un-til sugar is dissolved. Stir in apple juice and cranberry juice. Serve warm or cold. Makes 12 servings.


SPINACH-CHEDDARBREAD BOWL2 cups shredded cheddar cheese1½ cups sour cream½ cup mayonnaise10-oz. pkg. frozen chopped spinach, thawed and drained well8-oz. can water chestnuts, drained and chopped½ envelope (3 Tbsp.) dry onion soup mix1-pound round loaf of rye or white bread, unsliced

Combine all ingredients except bread and mix well. Cut out center of bread, leaving sides and bottom about 1-inch thick. Fill with prepared dip and chill until serving times, approximately 30 minutes. Cut re-maining bread into small pieces and serve with dip. Makes 4 cups.

Sandy KingOil City


SPINACH DEVILED EGGS12 hard-boiled eggs¼ cup mayonnaise2 Tbsp. white vinegar2 Tbsp. butter, softened1 Tbsp. sugar½ tsp. pepper¼ tsp. salt4 strips bacon, cooked and crumbled½ cup frozen chopped spinach, thawed and squeezed dry

Cut eggs in half lengthwise. Re-move yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, vinegar, butter, sug-ar, pepper and salt. Mix well. Stir in bacon and spinach. Spoon or pipe mixture into egg whites. Refriger-ate. Makes 2 dozen.

Sandy KingOil City

SPINACH-PARMESAN DIP1 cup Miracle Whip1 cup sour cream10-oz. pkg. frozen chopped spinach, thawed and well drained½ cup natural grated parmesan cheese8-oz. can water chestnuts, drained and chopped1/8 tsp. cayenne pepper

Mix together all of the ingredients until well blended. Refrigerate. Serve with crackers. Makes 4 cups.

Sandy KingOil City

STRAWBERRY BUTTER1 pkg. (10 oz.) frozen sweetened strawberries, thawed and sliced1 cup butter, softened1 cup confectioners’ sugarBagels, English muffins or toast

In a blender or food processor, com-bine strawberries, butter and sugar. Cover and process for 3 minutes or until completely blended.


STUFFED BACON ROLLS2 cups soft bread crumbs1 Tbsp. finely chopped onions1/8 tsp. saltPepper to taste1 beaten egg1 cup finely chopped cooking apples1 Tbsp. snipped parsley¼ cup milkBacon

Combine bread crumbs, onion, salt, pepper, egg, apples, parsley and milk in a large bowl. Cut each slice of bacon in half, crosswise. Shape crumb mixture into balls using 1 rounded tablespoon for each ball; wrap with half of a bacon slice. Se-cure with wooded toothpick. Place bacon wraps on a wire rack and place on a 15x10x1-inch baking pan. Bake at 375 degrees for 30-35 minutes or until bacon is browned.


THAT’S ZAI’S JAM!½ pound blueberries½ pound strawberries1 cup sugar2 Tbsp. butterJuice and zest of 1 lemon

Chop strawberries in half and chop a bit more to keep them more uni-fied, if needed. In a medium bowl, pour strawberries, blueberries and sugar. Mash until it turns into a sauce consistency. Then add lem-on juice. Cook over medium-high heat until it thickens. Keep mixing until it is smoother in consistency. Add lemon zest while its thickening. This should take 15-20 minutes. If desired, pour hot jam through a sift-er to make it even smoother.

Izaiah YargarKeystone High School

THOUSAND ISLANDDRESSING1¼ cups mayonnaise¼ cup ketchup¼ cup sweet pickle relish¼ cup sugar½ tsp. salt1 Tbsp. vinegar (scant)

Combine ingredients and mix well.Joan Kratzer

Cooperstown

THOUSAND ISLAND DRESSING2 cups mayonnaise¼ cup chili sauce¼ cup pickle relish

Combine all ingredients. Cover and refrigerate. Makes 2½ cups.


WEDDING PUNCH3 oz.-pkg. red Jell-o1 cup boiling water2 quarts cold water1 red pkg. Kool-Aid2½ cups sugar46 oz. pineapple juice1 large bottle (2 liter) of 7-UpPineapple sherbet

Dissolve Jell-o in boiling water and Kool-Aid in cold water. Add sugar and stir. Store in refrigerator. Add 7-Up and sherbet just before serving.


WITCHES BREW2 cups apple cider1½-2 cups vanilla ice cream2 Tbsp. honey½ tsp. ground cinnamon¼ tsp. ground nutmeg

Process cider, ice cream, honey, cinnamon and nutmeg in a food processor or blender until smooth. Pour into glasses and sprinkle with nutmeg and more cinnamon; serve immediately.

Kaylee RumbargerClarion Area High School

ZUCCHINI JELLY6 cups peeled and grated zucchini1 cup crushed pineapple6 cups sugar2 Tbsp. lemon juice2 pkgs. (3 oz. each) apricot Jell-o

Combine zucchini and pineapple in a blender and mix well. Add sugar and lemon juice. Pour mixture into saucepan and cook 12 minutes. Remove from heat and add Jell-o. Cool and then freeze.



TAX AND TITLE EXTRA. SEE DEALER FOR DETAILS. INVENTORY AT TIME OF PRINTING. PRICING GOOD THROUGH 10/31/21.

PRE-OWNED VEHICLE SALES EVENT!

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Come and visit our 11th annual Trunk or Treat on Thursday October 28th from 5:30 to 7,

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ROSEMARY PULL-APARTBREADDough:5 cups flour, added at intervals2 Tbsp. active dry yeast4 Tbsp. sugar3 Tbsp. dry milk (optional)2 cups warm water½ cup olive oil2 tsp. salt2 Tbsp. rosemaryMozzarella cheese

Add 2 cups flour to a mixing bowl, as well as the water, sugar, yeast and dry milk. Mix together; cover and let rest for 10 minutes. Then add 3 cups flour to the dough. Add olive oil, salt and rosemary. Knead dough in a stand mixer with the hook attachment for 10 minutes with no rest time. Place the dough on a floured surface and separate into 12-15 balls. Stuff the dough balls with mozzarella cheese and pinch closed. Put the stuffed dough balls on a prepared baking sheet close together. Brush with egg wash (1 egg + 2 Tbsp. water). Bake at 365 degrees for 20 minutes. Cover with foil and bake for another minute. The brush with Butter Topping (see below).Butter Topping:8 Tbsp. unsalted butter, melted1 Tbsp. dried parsley1 Tbsp. garlic powder½ Tbsp. red pepper flakes1 Tbsp. grated parmesanMix topping ingredients and brush over baked bread.

Jadyn SchefticClarion Area High School

3-CHEESEARTICHOKE BREAD1/3 cup butter, sliced1 Tbsp. garlic, minced14-oz. can artichoke hearts, drained and chopped1 cup shredded mozzarella cheese1 cup grated parmesan cheese½ cup sour creamSalt and pepper to taste1 loaf French bread½ cup shredded cheddar cheese

Melt butter in skillet over medi-um-low heat. Add garlic and cook until fragrant, about 30 seconds. Add artichokes, mozzarella, parme-san and sour cream; stir to blend. Remove skillet from heat. Season with salt and pepper; cool. Cut loaf in half lengthwise; scoop out some of the center. Spoon artichoke mixture evenly into bread shell and sprinkle with cheddar cheese. Place halves on a baking sheet. Cover loosely with foil. Bake at 350 degrees for 25 minutes. Remove foil and bake for another 5-8 minutes until cheese is completely melted. Slice and serve warm. Makes 8-10 servings.

Sandy KingOil City

APPLE PINEAPPLE BREAD1 cup salad oil1 tsp. vanilla2 cups sugar (or less)3 eggs3 cups flour1 tsp. salt1 tsp. soda1 tsp. cinnamon2 cups diced apples1 cup crushed pineapple, drained1 cup chopped nuts

Blend oil, vanilla, sugar and eggs together. Sift together the flour, salt, soda and cinnamon. Mix sift-ed mixture with first mixture. Then add apples, pineapple and nuts. Grease pans well. Bake at 300 de-grees for 1½ hours or until done. When baked, sprinkle top with sug-ar. Remove from pans and wrap in foil while hot. This makes 2 small loaves.

Letha McGarrySeneca

Breads

Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 11APRICOT MUFFINS1 cup dried apricots, chopped1 cup boiling water1 cup sugar½ cup butter, softened1 cup sour cream2 cups all-purpose flour1 tsp. baking soda½ tsp. salt1 Tbsp. grated orange peel½ cup nuts, chopped

Soak apricots in water for 5 minutes. In a large bowl, cream sugar and butter until fluffy. Add sour cream. Mix well. Combine dry ingredients. Stir into creamed mixture, just until moistened. Drain apricots, discard-ing liquid. Fold apricots, orange peel and nuts into batter. Fill paper-lined muffin cups ¾ full with batter. Bake at 400 degrees for 18-20 minutes or until muffins test done. Cool 10 min-utes before removing to a wire rack to cool. These are good leftover and re-heated in the microwave for 8-15 seconds. Makes about 1 doz-en muffins.


BANANA NUT BREAD2 cups flour½ tsp. baking powder1 cup sugar2 eggs1 tsp. vanilla1 tsp. baking soda3 ripe bananas, mashed½ cup melted butter2 Tbsp. milk1 cup chopped nuts

Sift flour, soda and baking powder. In another bowl, combine bananas, sugar, butter, eggs, milk and vanilla; mix well. Add dry ingredients to ba-nana mixture and blend well. Fold in nuts. Place in a greased loaf pan and bake for 1 hour at 350 degrees.

Nicole LasherA-C Valley High School

BLUEBERRY MUFFINS1 cup quick oats1 cup orange juice1 cup vegetable oil3 eggs, beaten1½ cups whole wheat flour1½ cups all-purpose flour1 cup sugar4 tsp. baking powder½ tsp. baking soda1 tsp. salt3-4 cups blueberries

Mix oats into orange juice. Blend in oil and eggs. In another bowl, mix flours, sugar, baking soda, baking powder and salt. Add to oat mixture and mix lightly. Fold in blueberries. Pour into muffin pan, filling tins 2/3 full.Topping:3 Tbsp. sugar1 tsp. cinnamon

Combine sugar and cinnamon and sprinkle over the top of muffin bat-ter. Bake at 400 degrees for 15-18 minutes. Makes 24 muffins.


BROCCOLI CORNBREAD1 small box Jiffy cornmeal1 stick butter4 eggs8 oz. cheddar cheese1 small box frozen chopped broccoli, thawed and well drained1 medium onion, chopped

Mix all ingredients together and bake at 350 degrees for about 30 minutes.


CARAMELIZED ONIONCUPCAKES2 Tbsp. oil1 pound (about 3) medium onions, finely sliced1 tsp. dried crushed chilies4 cups all-purpose flour2¼ cups cornmeal1 Tbsp. baking powderPinch of salt2 extra-large eggs, lightly beaten1½ cups sweet butter, melted1 1/3 cups buttermilk1 Tbsp. chopped fresh thyme leaves

Heat oil in a medium skillet. Add the onions and cook over medium heat, stirring occasionally, until they are soft and caramelized, about 15 minutes. Set aside to cool. Preheat oven to 350 degrees. Place 12 pa-per baking cups in a muffin pan. In a medium bowl, mix the chilies, flour, cornmeal, baking powder and salt with a spoon. In a large bowl, beat the eggs, butter, buttermilk and thyme until combined. Stir in half the cooked onions. Stir in the flour mixture until just combined. Spoon the mixture into the cups. Top with remaining cooked onions. Bake for 20 minutes. Remove the pan from the oven and cool for 5 minutes,

then remove cupcakes and serve warm. Store refrigerated in an air-tight container for up to 2 days, or freeze for up to 3 months. Makes 1 dozen cupcakes.

Abigale DownsRedbank Valley High School

CINNAMON-APPLE BREAKFAST BUNS12.4-oz. can refrigerated cinnamon rolls1 Granny Smith apple, peeled, cored and cut into 8 rings1.62-oz. pkg. instant cinnamon and spice oatmeal¼ cup firmly packed brown sugar¼ cup chopped pecans¼ tsp. ground cinnamonDash of ground nutmeg1 Tbsp. butter or margarine, melted

Separate cinnamon rolls and place in a lightly greased 8- or 9-inch round pan; set icing aside. Place 1 apple ring on each cinnamon roll. Stir together oatmeal and next 5 in-gredients; sprinkle mixture over cin-namon rolls. Bake at 400 degrees for 20-22 minutes. Remove top to icing and microwave on low for 20 seconds. Drizzle evenly over baked rolls. Makes 8 rolls.

Kitara IapoltClarion-Limestone High School

Editor’s Note:

The recipes featured in the Creative Cookbook are published as they were

submitted to the newspaper.

Readers are advised to pay close attention to all recipes

to ensure canning and other food preparation efforts are adequate and safe.

12 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021 GINGERBREADWhisk together 2¼ cups sifted all-purpose flour, ½ tsp. baking soda, ¼ tsp. salt, 2 tsp. ginger, ½ tsp. cinnamon, ¼ tsp. cloves and ¼ tsp. allspice. Set aside. Pour 1 cup boiling water over ½ cup short-ening. Add ¾ cup white sugar and ¾ cup light molasses. Beat 2 eggs and add to the above mixture. Add dry ingredients to the liquid and beat until smooth. Pour batter into an 11x7-inch pan that has been sprayed with a non-stick cooking spray. Bake 40 minutes at 350 de-grees.Orange Sauce:1½ cups orange juice1 cup granulated sugar4 tsp. cornstarch2 Tbsp. butter1 Tbsp. lemon juice

Mix Orange Sauce ingredients in a saucepan and bring to a boil. Boil until clear, about 1 minute. Serve with warm gingerbread.


HOMEMADE BREAD¼ oz. active dry yeast3 Tbsp. + ½ tsp. sugar2¼ cups warm water (110-115 degrees)1 Tbsp. salt6¼-6¾ cups bread flour2 Tbsp. canola oil

In a large bowl, dissolve yeast and ½ tsp. sugar in warm water. Let stand until bubbles form on the sur-face. Whisk together remaining 3 Tbsp. sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, ½ cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 8-10 min-utes. Place in a greased bowl, turn-ing once to grease the top. Cover and let rise in a warm place until doubled, 1½-2 hours. Punch dough down. Turn into a lightly floured sur-face; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-inch loaf pans. Cover and let rise until doubled, 1-1½ hours.

Bake at 375 degrees until golden brown and bread sounds hollow when tapped or has reached an in-ternal temperature of 200 degrees, 30-35 minutes. Remove from pans to wire racks to cool.

Peyton YeaneyClarion-Limestone High School

IRISH BREAD4 cups flour4 tsp. baking powder1 cup sugar½ tsp. salt2 eggs, slightly beaten½ cup butter1 cup milk1 cup raisins

Preheat oven to 350 degrees. Sift flour, baking powder, sugar and salt together. Cut in butter with a pastry blender/cutter. Then add eggs and milk. Place mixture into a greased loaf pan. Bake for 1 hour. Remove bread and let cool for 1 hour.


IRISH SODA BREAD(Slow Cooker)1 cup whole wheat flour½ tsp. salt¼ tsp. ground cardamom1 Tbsp. honey1 cup + 1 Tbsp. all-purpose flour (divided)1 tsp. baking soda1 egg1 cup plain yogurt

In a mixing bowl, stir together whole wheat flour, 1 cup of the all-purpose flour, salt, baking soda and carda-mom. In a small bowl, beat the egg well. Add honey and yogurt to the egg and beat again. Pour egg mix-ture into dry ingredients. Stir with a large spoon. Clean the dough off the spoon and get ready to knead! Knead the dough for a few minutes, until it becomes satiny.

Place a large piece of parchment paper on the counter. It needs to be large enough so you can grab the corners and lift the bread out of a slow cooker when it’s done. Shape the dough into a round, low loaf. Set it in the middle of the parchment paper. Use a knife to make a large, shallow cross on the top of the loaf. Sprinkle the top of the loaf, especial-ly in the cross indentation, with the remaining 1 Tbsp. flour. Lift up the parchment paper, carry the loaf in it like a sling, and place in slow cook-er. Prop lid open at one end with a wooden spoon handle or chopstick. Cook on high for 2-3 hours, until the loaf is firm when tapped and the tester comes out clean when insert-ed in the center of the loaf. Use the parchment paper to lift the finished loaf out of the slow cooker. Allow to cool for 10 minutes or more be-fore slicing. Best served warm or as toast on the second day. This bread goes great with soup or topped with jam or lemon curd for breakfast.


JELLY DONUT MUFFINS2 Tbsp. shortening½ cup sugar1 egg2 cups flour1 tsp. baking powder½ tsp. salt½ tsp. cinnamon½ cup milk¼ cup jelly1 cup chopped nuts or pecansMelted butterCinnamon (optional)

Cream shortening and sugar. Add egg and beat. Add remaining dry ingredients alternately with milk. Spray muffin pans. Fill half full with batter. Place a spoonful of jelly on each, then top with more batter. Melt butter and brush over the top of the batter. Sprinkle with nuts and cinnamon, if desired. Bake at 400 degrees for 20-25 minutes.


JOAN’S PUMPKIN BREAD4 cups sugar1 can (29 oz.) pumpkin3 eggs1 cup oil5 cups all-purpose flour1 Tbsp. baking soda2 tsp. cinnamon1½ tsp. ground cloves1 tsp. salt2 cups coarsely chopped dates2 cups coarsely chopped toasted walnuts

Preheat oven to 350 degrees. Grease four 8x4-inch loaf pans. Combine sugar, pumpkin and eggs in a large bowl and beat by hand or with a mixer until well blended. Add oil and beat to combine. Thorough-ly blend in flour, soda, cinnamon, cloves and salt. Stir in dates and nuts. Fill prepared pans ¾ full to allow for rising during baking time. Bake about 1 hour or until toothpick inserted in the center of loaf comes out clean and bread has pulled away slightly from the sides of the pans. Serve with whipped cream cheese. Bread may be baked in ring molds, cupcake pans or other small pans. Test after 20 minutes for doneness.


Editor’s Note:






KIELBASA BREAD1 ring kielbasa2 pkgs. dry yeast2 cups warm water½ cup shortening½ cup sugar2 tsp. salt2 eggs, beaten (at room temperature)3-4 cups flour

Cut kielbasa ring in half lengthwise. Then cut each half into small slic-es. Layer kielbasa pieces between paper towels on a microwave-safe plate and cook on high for 1 minute. Pat off grease with paper towels and cool. Dissolve yeast and sugar with warm water. Let stand to proof for about 5 minutes. Add short-ening, salt and eggs. Add enough flour to make a soft pliable dough. Dump out onto a well-floured sur-face. Knead, adding flour as need-ed to keep dough from being sticky. Knead until soft pliable consistency, at least 5 minutes. Place in greased bowl and cover loosely with damp towel or plastic wrap. Let rise until doubled in size, usually 1-1½ hours. Punch dough down and divide into 3 equal pieces. Roll each piece into a rectangle and spread the kielba-sa pieces over dough (you may not use all of the kielbasa). Roll each piece tightly starting with long side. Pinch end seam together as well as sides. Place seam-side-down on baking sheet lined with parchment paper. Let rise again for about 30-45 minutes. Bake in 350-degree oven for 20-30 minutes until golden brown. This is a family favorite at Easter.

Rhonda SteigerwaldMercer

LEOLA’S CORNBREAD1½ cups yellow cornmeal1 cup flour1/3 cup sugar1 tsp. salt1 Tbsp. baking powder2 eggs6 Tbsp. butter, melted8 Tbsp. vegetable shortening, melted and cooled

Preheat oven to 400 degrees. Sift cornmeal, flour, sugar, salt and baking powder into a bowl. Beat eggs lightly. Add melted butter and shortening and ½ cup of the milk. Pour into the dry ingredients and beat together until smooth. Do not overbeat. Lightly butter an 8x12-inch shallow baking pan and pour in the batter. Bake in the center of the oven for about 30 minutes.

Shayna BobbertRedbank Valley High School

LEMON BREAD(Slow Cooker)½ cup shortening¾ cup sugar2 eggs, beaten1 2/3 cups flour1 2/3 tsp. baking powder½ tsp. salt½ cup milk½ cup chopped nutsGrated peel from lemon

Cream together shortening and sugar. Add eggs; mix well. Sift to-gether flour, baking powder and salt. Add flour mixture and milk al-ternately to shortening mixture. Stir in nuts and lemon peel. Spoon bat-ter into well greased 2-pound coffee can and cover with well grasped tin-foil. Place in cooker set on high and cook for 2-2¼ hours or until done. Remove bread from coffee can. Mix together powdered sugar and lem-on juice. Pour over loaf. Serve plain or with cream cheese.


LEMON MUFFINS1¾ cups flour1 cup chopped walnuts1/3 cup sugar2 tsp. baking powder2 tsp. grated lemon rind½ tsp. salt1 egg½ cup milk1/3 cup melted butter¼ cup yogurt

In a large bowl, mix flour, walnuts, sugar, baking powder and grated lemon rind. In a small bowl, mix salt, egg, milk, melted butter and yogurt. Add this to the dry ingredi-ents and stir until just blended. Fill 12 muffin tins.Streusel Topping:3 Tbsp. flour3 Tbsp. sugar3 Tbsp. wheat germ2 Tbsp. soft butter2 tsp. grated lemon rind

Combine all ingredients and sprin-kle over batter. Bake at 375 de-grees for 20 minutes.Lemon Syrup:1/3 cup sugar1/3 cup lemon juice

Mix sugar and lemon juice and bring to a boil. Drizzle over warm muffins.


MAPLE ZUCCHINI MUFFINS2½ cups flour½ cup sugar½ cup oatmeal1 Tbsp. baking powder1 tsp. salt1 cup chopped walnuts4 eggs¾ cup vegetable oil1 cup maple syrup¾ cup shredded zucchini

Combine first 6 ingredients. In a separate bowl, beat 4 eggs, oil, syrup and zucchini. Combine the 2 mixtures just until moistened. Bat-ter will be lumpy. Fill muffin tins with paper liners and fill with batter to ¾ full. Bake at 375 degrees for 20 minutes.

Catherine D. MillerBoyers

MARMALADE MONKEYBREAD2/3 cup orange marmalade½ cup chopped pecans or walnuts¼ cup honey2 Tbsp. butter, melted2 tubes (7½ oz. each) refrigerated buttermilk biscuits

In a small bowl, combine marma-lade, pecans, honey and butter. Cut each biscuit into four pieces. Layer half of the pieces into a greased 10-inch tube pan; top with half of the marmalade mixture. Repeat layers. Bake at 375 degrees for 27-30 min-utes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate. Serve warm. Makes 8 servings.


14 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021 MONKEY BREAD2 pkgs. yeast1 cup lukewarm water¾ cup sugar1½ tsp. salt1 cup shortening1 cup boiling water2 eggs, beaten6 cups flour2 sticks butter, melted

Put yeast into lukewarm water. Mix shortening, sugar and salt. Add boiling water and mix well. Let cool and add to yeast mixture. Add flour, a little at a time, beating well after each addition. Let dough rise until doubled in size. Work dough down and roll out to ¼- to ½-inch thick. Cut into strips. Dip strips into melt-ed butter and place in an angel food cake pan. Sprinkle with granulated sugar and cinnamon. Fill pan about ½ full. Let rise until doubled in size again. Bake at 350 degrees for 30 minutes. Makes 2 pans.


OATMEAL BREAD2 cups old-fashioned oats4 cups boiling water4 Tbsp. yeast2/3 cup warm water4 tsp. salt1 cup molasses4 Tbsp. melted margarine or butter12 cups flour (approximately)Raisins (optional)

In a large mixing bowl, pour boiling water over the oats; set aside. In another large bowl, mix yeast and warm water. Let it stand 5-10 min-utes. To the oat mixture, add salt, molasses and margarine. You can also add raisins, if desired. Mix well, then stir in yeast and mix thorough-ly. Add flour, a little at a time, mixing well after each addition. Turn dough out onto a floured surface and knead 5-10 minutes. Place dough in greased bowl and allow it to rise until doubled in size. Turn dough out again onto floured surface and knead lightly. Divide dough into 4 equal parts and allow it to double in size again. Place into greased loaf pans. Bake at 350 degrees for 45-60 minutes. Brush loaves with but-ter while bread is hot.


OATMEAL BUTTERSCOTCHMUFFINS1 box (18 oz.) regular rolled oats1 quart buttermilk1 pound brown sugar3 sticks butter, melted and cooled6 eggs, slightly beaten3 cups flour4 tsp. baking powder1 tsp. salt1½ tsp. baking soda1 pkg. butterscotch chips

In a large bowl, combine oats, but-termilk and brown sugar. Set aside and let stand for 1 hour. Combine butter and eggs; set aside. Sift flour, baking powder, salt, baking soda to-gether. Add butter and eggs to oats. Mix together well. Then mix into flour mixture. Add 1-2 cups butter-scotch chips. Bake at 400 degrees for 15-20 minutes. Makes 3 dozen. Raisins can be substituted for but-terscotch chips.


OLD-FASHIONEDGINGERBREAD½ cup butter, softened½ cup sugar1 egg1 cup light molasses2½ cups flour1½ tsp. baking soda1 tsp. ground cinnamon2 tsp. ground ginger½ tsp. ground cloves½ tsp. salt1 cup hot waterWarm applesauce (optional)Whipped cream (optional)Nutmeg (optional)

Cream together butter and sugar. Add egg and molasses and mix well. Stir in flour, baking soda, cin-namon, ginger, cloves and salt. Mix well. Add hot water and beat well. Pour batter into greased and floured 2-pound coffee can. Place can in slow cooker. Top can with 8 paper towels. Cover and cook on high for 2½ hours or a bit longer. Serve with warmed applesauce, whipped cream and a sprinkle of nutmeg, if desired.


PEACH NUT BREAD1 cup packed light brown sugar½ cup sugar1 cup butter, at room temperature4 eggs, slightly beaten1½ tsp. vanilla1¾ cups peach preserves2½ cups sifted flour1 tsp. baking powder½ tsp. baking soda¼ tsp. salt1½ tsp. cinnamon2 cups chopped pecans

Cream together sugars and but-ter. Add eggs, vanilla and peach preserves; set aside. Sift dry in-gredients. Set aside ½ cup of this mixture. Stir remaining mixture into the creamed mixture. Stir pecans into ½ of the reserved flour and add to creamed mixture. Put into 2 greased 8x4-inch loaf pans. Bake at 325 degrees for 1 hour.

Sandy KingOil City

PINEAPPLE ZUCCHINI MUFFINS3 eggs1 cup sugar2 tsp. vanilla1 cup cooking oil2 cups grated zucchini, drained3 cups flour1 tsp. baking powder1 tsp. baking soda1 tsp. salt1 cup crushed pineapple, drained½ cup raisins1 cup chopped nuts

Beat together eggs, sugar, vanil-la and oil until fluffy. Add zucchini. Combine flour, baking powder, soda and salt. Stir into zucchini mixture. Fold in pineapple, raisins and nuts. Spoon batter evenly into greased muffin tins. Bake at 375 degrees for 25 minutes or until done. Makes 2 dozen.

Sandy KingOil City

PINEAPPLE ZUCCHININUT BREAD3 eggs2 cups grated zucchini1 cup oil½ cup raisins (optional)2 cups sugar2 tsp. vanilla1 cup crushed pineapple, drained3 cups flour1 tsp. salt1 tsp. baking powder2 tsp. baking soda1 tsp. cinnamon½ tsp. nutmeg

Combine all wet ingredients in a mixing bowl. Combine all the dry ingredients in another bowl. Slow-ly add dry ingredients to wet ingre-dients with mixer running on low speed. Lastly, fold in 1 cup chopped nuts. Bake in 2 greased loaf pans at 350 degrees for 1 hour. Do tooth-pick test to check for doneness.

Sandy KingOil City

PUMPKIN PECAN BREAD8 oz. cream cheese, softened½ cup butter, softened2½ cups sugar4 eggs1 cup pumpkin3½ cups flour2 tsp. baking powder½ tsp. baking soda1 tsp. salt1 tsp. cinnamon½ tsp. cloves1 cup pecans, chopped

Cream the cream cheese, butter and sugar together well until fluffy. Beat in eggs, one at a time, until blended. Mix in pumpkin. Stir in re-maining ingredients; mix well. Pour half the batter into each of 2 loaf pans that have been greased and floured. Baked at 350 degrees for 60-70 minutes until toothpick insert-ed in the center comes out clean.

Janine SheatzPolk

Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 15SCOTTISH SHORTBREAD2 cups butter, softened1 cup packed brown sugar4-4½ cups all-purpose flour

Preheat oven to 325 degrees. Cream butter and brown sugar until light and fluffy. Add 3¾ cups of the flour and mix well. Turn dough onto a floured surface and knead for 5 minutes, adding enough of the re-maining flour to form a soft dough. Roll to ½-inch thick. Cut into 3x1-inch strips. Place 1 inch apart on an ungreased baking sheets. Prick with a fork. Bake until cookies are light browned, 20-25 minutes. Cool before serving.


WHITE YEASTDINNER ROLLS1 cup lukewarm water1 Tbsp. yeast2 Tbsp. sugar3¼ cups flour1 tsp. salt¼ cup unsalted butter, softened1 egg2 Tbsp. butter, melted

Using a KitchenAid stand mixer, combine flour, sugar, salt, egg, wa-ter and soft butter. Sprinkle yeast over the top. Using dough hook, mix on low speed until dough comes away from the sides of the bowl, about 4 minutes. Butter a 9x13-inch pan or dish. Separate dough into 15 pieces for rolls. Form each pieces into a round shape and place in prepared dish 3 across in 5 rows. Cover rolls by spraying a sheet of Saran Wrap and put in a warm place to rise for 15-30 min-utes. Preheat oven to 400 degrees. Bake 15-18 minutes until browned. When done, brush with melted but-ter. Let cool completely.

Janine SheatzPolk

ZUCCHINI QUICK BREAD3 eggs1 cup honey1 cup brown sugar3 tsp. vanilla1 cup Wesson oil2 cups shredded zucchini2½ cups flour1 tsp. cinnamon½ tsp. baking powder1 tsp. salt1 cup chopped nuts1 tsp. baking soda

Preheat oven to 350 degrees. Beat eggs until light and fluffy. Add hon-ey, brown sugar, vanilla and oil and blend well. Stir in squash. Add flour, baking powder, salt, soda and cinnamon. Fold in nuts. Pour into greased loaf pans. Bake for 45 min-utes to 1 hour until done. Makes 2 large loaves or 5 small loaves.


ZUCCHINI BREAD3 eggs1 cup vegetable oil2 cups sugar3 tsp. vanilla2 cups zucchini3 cups flour2 tsp. baking soda1 tsp. salt2 tsp. cinnamon

In a medium bowl, mix together eggs, oil, sugar and vanilla un-til combined. In a separate larger bowl, mix together zucchini, flour, baking soda, salt and cinnamon until fully combined. Add egg, oil, sugar and vanilla mixture to the large bowl and mix until no longer dry. Prepare two bread pans with butter and coat the bottom of each pan with sugar. Fill each pan about halfway with batter. Bake at 350 de-grees for 50-55 minutes. To check if they are fully cooked, stick a wood-en toothpick into the center of the loaf. If it comes out dry, the bread is fully baked. Take loaves out of the pans; slice and serve.

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VIETNAMESE CHICKEN MEATBALL SOUPWITH BOK CHOYMeatballs:¼ cup Panko bread crumbs¼ cup finely chopped onion1 large egg, lightly beaten2 serrano peppers, seeded and minced (optional)1 garlic clove, minced½ pound ground chicken2 Tbsp. peanut oil

In a large bowl, combine first 5 in-gredients. Add chicken; mix lightly but thoroughly. Shape into ¾-inch balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain. Transfer to 4- or 5-quart slow cooker.Soup:6 cups chicken or vegetable stock14½-oz. can fire-roasted diced tomatoes, undrained1 small onion, cut into thin strips1 cup bok choy leaves, cut into 1-inch strips1 cup fresh baby carrots, julienned1 cup julienned roasted sweet red peppers3 serrano peppers, julienned (optional)2 garlic cloves, minced½ tsp. salt¼ cup Panko bread crumbs (optional)1 large egg, beaten

Add stock, tomatoes, onion, bok choy, carrots, red peppers, serra-no peppers, garlic and salt to slow cooker. Cover and cook on low for 6-8 hours or until meatballs are

cooked through and veggies are tender. If desired, stir in Panko. Without stirring, drizzle beaten egg into slow cooker. Let stand until egg is set, about 2-3 minutes. Makes 8 servings.

Sandy KingOil City

7-LAYER SALAD1 head lettuce, torn up1 cup celery or broccoli or cauliflower, cut up4 hard-cooked eggs, diced2 cups raw frozen peas1 cup grated carrots1 medium onion, diced8 slices bacon, cooked and crumbled2 cups salad dressing2 Tbsp. sugar4 oz. grated Swiss cheesePaprika

Layer first 7 ingredients in order given. Mix salad dressing with sug-ar and spread over top layer. Do not mix. Sprinkle with cheese and top with paprika, as desired. Cover and refrigerate for 10 hours or over-night.


ALMOND MANDARIN SALAD½ cup slivered almonds8 cups chopped lettuce2 celery ribs, chopped¼ cup chopped onions1 Tbsp. sugar11-oz. can mandarin oranges, drained

In a small skillet, heat almonds and sugar over low heat. Cook and stir until almonds are coated. Cool.

Dressing:¼ cup vegetable oil2 Tbsp. orange juice1 Tbsp. lemon juice¼ tsp. salt1 Tbsp. vinegar1 Tbsp. sugar¼ tsp. grated orange peel

In a jar with a tight lid, combine the dressing ingredients and shake well. In a large bowl, combine let-tuce, celery, oranges and onions. Just before serving, add dressing and almonds. Toss to coat.


ANGEL HAIRSPAGHETTI SALADSalad:7-oz. pkg. angel hair pasta, cooked, rinsed and cooled1 green pepper1 red pepper1-2 green onions1 large tomato1 zucchini3 stalks celery¼ cup parmesan cheese

Dressing:¼ cup red wine vinegar¼ cup olive oil2 Tbsp. dry Italian dressing mix1 Tbsp. parsley1 Tbsp. sugar

Dice all veggies and place in a large bowl. In another bowl, combine all dressing ingredients and chill. Toss pasta with veggies. Sprinkle with dressing and toss again. Add par-mesan cheese and chill overnight. Makes 12 servings.

Sandy KingOil City

BAKED POTATO SOUP4 cups cubed potatoes2/3 cup butter2/3 cup flour6 cups milk1 cup sour cream1 tsp. salt½ tsp. pepper1 Tbsp. dried onion flakes5 slices Velveeta cheeseBacon Bits

Cut potatoes into small cubes and cook. Make a white sauce with butter, flour, milk and seasonings. Cook until thick. Add sour cream, potatoes and cheese. Heat and sprinkle with Bacon Bits just before serving.


BEEF OR VENISONBARLEY SOUPTrim away all fat from ½ pound beef sirloin or round steak (You can sub-stitute venison – canned works very well). Cut into bite-sized cubes. Melt 1 Tbsp. butter in a large sauce-pan (skip this step if using canned meat) and brown beef on all sides. Add 4 cups beef broth, 1 cup Irish beer, ½ cup barley, peas and bar-ley mix (recipe below). Add 1 large chopped onion, 3 carrots that have been cut into bite-sized pieces, 2 medium turnips that are peeled and cubed, 1 medium potato that is cut into cubes (with or without the skins) and 1 stalk diced celery to pan. Add freshly ground pepper to taste, 1 whole bay leaf and a pinch of salt. Bring to a boil; reduce heat and simmer, covered, for 1½ hours.

Barley Mix:1 cup barley¼ cup lentils¼ cup dried peas

Mix together and store in tightly covered container.




Soups & Salads

Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 17BROCCOLI CHEESE SOUP1 pound broccoli, cut into small pieces (use stems, too)½ head cabbage, chopped4 medium potatoes, peeled and diced2 onions, chopped4 cups chicken broth4 cups water3 large carrots, peeled and sliced1 pound Velveeta cheese

Place all vegetables in a large soup pot. Add broth and water. Bring to a boil, then turn heat to low and simmer until vegetables are tender. Cut cheese into large chunks and put into the soup pot. Stir continu-ally until cheese is completely melt-ed. Serve with crusty hot bread or crackers. You can use cauliflower in place of the potatoes, if desired.


BROCCOLI CHEESE SOUP½ stick butter¼ cup onion8 oz. thin noodles6 chicken bouillon cubes6 cups water1 Tbsp. garlic salt1 pound Velveeta cheese, cut into cubes6 cups whole milkBroccoli, cooked and drained

Saute onions in butter in a pot for about 5 minutes. Add water and bouillon cubes. Bring to a boil and add noodles. Boil until noodles are tender. Add garlic salt to taste. Add milk. Heat until very hot but not boiling. Add cheese and stir until it melts. Add cooked broccoli. Sim-mer for 15 minutes and serve.

Raley YoriUnion High School

BROCCOLI CHOWDER1 pound frozen broccoli, cut up1 can (12½ oz.) chicken broth3 cups milk1 cup chopped ham¼ cup grated Swiss cheese¼ cup butterBlack pepper to taste

Cook broccoli in a covered pan of chicken broth for 7 minutes until tender. Add milk, ham and butter. Thicken the milk with flour and stir occasionally. Heat to a boil. Add grated Swiss cheese and remove from heat. Let stand until cheese is melted. Stir and serve.


BUTTERNUT SQUASH SOUP2 pounds butternut squash, trimmed, seeded and chopped4 cups water1 Tbsp. salt½ cup diced celery½ cup diced onion½ cup diced green bell peppers¼ cup grape juice1 tsp. tarragon leaves½ tsp. cinnamon½ tsp. ground nutmeg¼ tsp. ground cloves4 cups chicken stock¼ cup all-purpose flour¼ cup melted butter½ cup Vermont maple syrup¼ cup apple juice

Add squash to a large pot with salt-ed water. Cook until soft. Strain out the squash, reserving 2 cups of the cooking liquid and discarding the rest. In a large pot, saute diced veg-etables in ¼ cup butter and grape juice for 5 minutes. Add herbs and spices. Add chicken stock and 1 cup of the reserved cooking liquid. Bring to a boil, then thicken with a roux made of flour and butter. Pu-ree the cooked squash in a blender or food processor with remaining 1 cup of cooking liquid. Add to the soup pot and cook on low heat for 5 minutes, stirring often. Add syrup and apple juice. Mix well and serve.


CABBAGE ROLL STEW(Slow Cooker)2 cans (14½ oz. each) petite diced tomatoes, drained14½-oz. can reduced-sodium beef broth8-oz. can tomato sauce1 Tbsp. cider vinegar1 Tbsp. Worcestershire sauce1 tsp. garlic powder1 tsp. Cajun seasoning½ tsp. salt½ tsp. pepper1 medium (about 2 pounds) head cabbage, cut into 1½-inch pieces1½-2 pounds ground beef½ pound bulk Italian sausage1 medium onion, chopped3 garlic cloves, mincedHot cooked riceChopped fresh parsley (optional)

Mix first 9 ingredients together in a bowl. Place cabbage in a 5- or 6-quart slow cooker. In a large skillet, cook and crumble beef and sausage with onion and garlic over medium-high heat until meat is no longer pink, about 7-9 minutes. Spoon over cabbage and top with tomato mixture. Cook, covered, on low until cabbage is tender and fla-vors are blended, 5-6 hours. If de-sired, serve with hot rice and sprin-kle with chopped parsley. Makes 8 servings.

Sandy KingOil City

CARROT SALAD3 medium carrots, grated2 Tbsp. mayonnaise or salad dressing1 tsp. lemon juice½ cup raisins1 Tbsp. sugar

Combine all ingredients and serve.Joan Kratzer

Cooperstown

CAULIFLOWER AND TART CHERRY SALAD1 medium head cauliflower, cut into large florets3 Tbsp. tart cherry juice or apple juice2 Tbsp. extra-virgin olive oil2 Tbsp. balsamic vinegar1 tsp. Dijon mustard1 tsp. salt½ tsp. black pepper1 small bunch watercress, chopped1 cup dried tart cherries1/3 cup slivered almonds, toasted

Using a hand slicer, thinly shave cauliflower. Whisk the next 6 ingre-dients together. Gently toss with cauliflower, watercress, cherries and almonds.


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18 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021 CHEDDAR CHEESE SOUP2 Tbsp. butter¼ cup finely chopped onion¼ cup finely chopped carrot¼ cup finely chopped green pepper¼ cup finely chopped celery3 Tbsp. flour5 cups chicken stock2 cups cheddar cheese, coarsely grated1½ cups milkWhite pepper

In a saucepan, melt the butter over medium heat. When the foam sub-sides, add onion, carrots, green pepper and celery. Cook 6-8 min-utes until veggies are soft but not brown. Mix in flour and pour in the stock. Bring to a boil, constantly whisking, until it thickens slight-ly. Then reduce heat to a simmer, stirring occasionally. Add cheese, a handful at a time, and stir after each addition to allow cheese to melt. Add milk slowly to get the desired consistency. Bring to a boil and then strain and season with white pepper before serving.

Shayna BobbertRedbank Valley High School

CHEESEBURGER SOUP1 pound ground beef, fried¾ cup chopped onions¾ cup thinly sliced baby carrots1 tsp. dried basil1 tsp. parsley1 tsp. saltPepper to taste4 Tbsp. butter3 cups chicken broth4 cups cubed potatoes¼ cup sour cream2 cups Velveeta cheese¼ cup flour2 cups milk

Saute onions, carrots, celery and seasonings in melted butter. In a large 3-quart kettle, cook cubed potatoes in chicken broth. Add fried beef and vegetables. Add sour cream and cheese. Cook until cheese is melted, then stir in milk mixed with flour. Cook until thick-ened.


CHICKEN NOODLE SOUP8 oz. egg noodles6 cups chicken broth1½ cups shredded rotisserie chicken½ tsp. pepper12 oz. spiralized mixed veggie noodles2 Tbsp. finely chopped fresh parsley

In a large saucepan, combine chick-en broth and 2 cups of water. Bring to a boil. Stir in pasta and chicken. Season with pepper and cook for 5 minutes. Stir in spiralized vegeta-bles; cook for 3-5 minutes or until pasta and veggies are tender. Stir in parsley; cook for 2 minutes. Stir and serve.

Peyton YeaneyClarion-Limestone High School

CHICKEN SALAD1 chicken, cooked and cut up1 bunch celery, cut up6 hard-boiled eggs, chopped1 jar olivesCelery salt to tasteMayonnaise

Mix all together and serve on let-tuce leaf.


CHICKEN SALAD ORIENTAL¼ cup vegetable oil3 Tbsp. sugar2 Tbsp. red wine vinegar1 Tbsp. soy sauce3 cups coleslaw mix¼ pound Chinese pea pods, strings removed, cut diagonally in half (1 cup)10-oz. can chunk white chicken drained½ cup sliced almonds, toasted

To toast almonds, cook in ungreased heavy skillet over medium-low heat 5-7 minutes, stirring frequently until browning begins, then stirring con-stantly until golden brown. Mix oil, sugar, vinegar and soy sauce in a large bowl. Add remaining ingredi-ents; toss and serve immediately. Makes 4 servings.

Sandy KingOil City

CHUNKY POTATO SOUP3 medium potatoes2 cups water1 small onion2 Tbsp. butter3 Tbsp. all-purpose flourGround black pepper to taste3 cups milk½ tsp. sugar1 cup cheddar cheese, shredded1 cup cooked ham or kielbasa

Peel potatoes and cut into 1-inch cubes. Bring water to a boil; add potatoes and cook until tender. Drain, reserving 1 cup of the liquid. Set aside. Peel and finely chop the onion. Melt butter in a saucepan over medium heat. Add onion and cook until tender and translucent, not brown. Add flour to the sauce-pan and season with pepper to taste. Cook for about 3-4 minutes. Gradually add 1 cup of the reserved potato liquid (adding water if there isn’t enough liquid), milk, sugar and cooked potatoes. Stir well after each addition. Add cheese and ham or kielbasa. Simmer over medium to low heat for about 45 minutes, stirring frequently to avoid scorch-ing. Store leftovers in the refriger-ator. Serves 4. Can be doubled or tripled.

Autumn BlystoneUnion High School

COLORFUL CHICKEN& SQUASH SOUP1 broiler/fryer chicken (4 pounds), cut up13 cups water5 pounds butternut squash, peeled and cubed (about 10 cups)1¼ pounds fresh kale, chopped6 medium carrots, chopped2 large onions, chopped3 tsp. salt

Place chicken and water in a soup kettle. Bring to a boil. Reduce heat, cover and simmer for 1 hour or until chicken is tender. Remove chick-en from the broth. Strain the broth and skim the fat. Return broth to the pan. Add squash, kale, carrots and onions. Bring to a boil. Reduce heat, cover and simmer for 25-30 minutes or until the vegetables

are tender. When chicken is cool enough to handle, remove meat from bones and cut into bite-sized pieces. Discard bones and skin. Add chicken and salt to soup and heat through.


CRANBERRY HOLIDAYSALAD6-oz. pkg. raspberry Jell-o1 cup boiling water16-oz. can whole berry cranberry sauce20-oz. can crushed pineapple, drained½ cup chopped walnuts8 oz. cream cheese, softened1 cup sour cream¼ cup chopped walnuts

Combine Jell-o and boiling water in a large bowl. Stir in cranberry sauce and break up into Jell-o mixture. Add pineapple and ½ cup walnuts. Mix well. Pour into a 9x13-inch pan. Refrigerate until set. Beat togeth-er cream cheese and sour cream; spread over salad. Sprinkle with ¼ cup chopped walnuts and serve. Makes 12 servings.

Sandy KingOil City

CREAM OF BROCCOLI SOUP2 pkgs. frozen chopped broccoli2 cans cream of celery soup8 oz. Kraft Cheez Whiz1 pint Half ‘n Half

Mix ingredients together and cook for several hours on low heat.


1st Place

Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 19CREOLE SHRIMP BISQUE1 pound shrimp without tails4 Tbsp. butter1 small onion or 5 green onions, chopped2 cloves garlic1/3 cup flour2 stalks celery, chopped fine3 tsp. Better Than Bouillon1-2 cups corn3 baked potatoes, chopped3 slices smoked bacon, cooked2 cups Half ‘n Half1 tsp. Creole seasoningSalt and pepper to taste

Coarsely chop shrimp and set aside. In a large saucepan, melt butter and add onion, celery and garlic. Cook 5 minutes. Stir in flour and cook 2 more minutes. Stir in bouillon and cook for 10 minutes. Add shrimp, bacon, corn, potatoes, Half ‘n Half and seasonings. Cook for 10 more minutes. Add 1 Tbsp. parsley, if desired. Top with a sprin-kle of Creole seasoning and crispy bacon, if desired. Serves 5-6.


EASY-CARRYMACARONI SALAD8-oz. pkg. elbow macaroni1 cup mayonnaise1 Tbsp. prepared mustard1 tsp. salt¼ tsp. pepper1 Tbsp. celery seed1 cup diced celery½ cup diced carrots10 oz. pkg. frozen peas

Cook macaroni according to pack-age directions. Drain and rinse. Combine all ingredients except peas in an airtight container and chill thoroughly. Make a well in the center of the salad and pour frozen peas into the well. The frozen peas help keep the salad safely cold while waiting for picnic to begin. Cover immediately. Before serving, stir to mix everything well. Makes 6 servings.

Sandy KingOil City

FRENCH ONION SOUP

5-6 sweet onions, chopped or sliced½ cup butter6 cans (10½ oz.) condensed beef broth, undiluted1 Tbsp. Worcestershire sauce3 bay leaves10 slices French bread, toastedMozzarella cheese, sliced

In a large skillet, saute onions in butter until crisp-tender. Transfer to an ungreased 5-quart slow cooker. Add broth, Worcestershire sauce and bay leaves. Cover and cook on low for 5-7 hours or until onions are tender. Discard bay leaves. Top each serving with bread and cheese. Broil slightly. Serves 10.


FRENCH ONION SOUP6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem4 Tbsp. extra virgin olive oil2 Tbsp. butter1 tsp. sugarKosher salt2 cloves garlic, minced8 cups beef stock, chicken stock or a combination of the two½ cup dry vermouth or dry white wine2 bay leaves1 Tbsp. fresh thyme leaves or ½ tsp. dried thyme½ tsp. freshly ground black pepper2 Tbsp. brandy (optional)8 slices French bread or baguette (1 inch thick)1½ cups grated Gruyere cheeseSprinkling of parmesan cheese

In a 5- to 6-quart thick-bottomed pot, heat 3 Tbsp. of olive oil on medium heat. Add onions and toss to coat with the olive oil. Cook onions, stir-ring often, until they have softened, about 15-20 minutes. Increase heat to medium-high. Add the remaining tablespoon of olive oil and butter. Cook, stirring often, until the onions start to brown, about 15 more min-utes. Deglaze pot with vermouth or wine, scraping up the browned bits. Add stock, bay leaves and thyme. Bring to a simmer.

Cover the pot and lower heat to maintain a low simmer. Cook for about 30 minutes. While soup is simmering, line a sheet pan with parchment paper or foil and pre-heat oven to 450 degrees with rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil. Put in the oven and toast until lightly browned, about 5-7 minutes. Remove from oven. To serve the soup, ladle soup into a bowl. You can use individual ovenproof bowls or one large casserole dish. Cover with toast and sprinkle with cheese. Put under the broiler for a few min-utes or bake at 350 degrees for 10 minutes until cheese bubbles and is slightly browned.


GRANDMA MID’SHOT DOG SOUP1 pound hot dogs, cut into ½-inch slices1 small onion, diced2 Tbsp. oleo1 can tomato soup1 can butter beans with liquidSalt and pepper to taste

In a large skillet with a lid, melt oleo and add onions and hot dog piec-es. Saute until lightly browned. Add tomato soup and butter beans with liquid. Stir in sugar and seasoning. Bring to a boil; reduce heat. Cov-er and simmer at least 15 minutes, stirring often. You can use 2 cans of tomato soup and 2 cans of but-ter beans if you like more soup and less hot dogs.


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20 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021 HEARTY IRISH STEW(Slow Cooker)1½ pounds lamb stew meat or beef stew meat1 pound bratwurst or sweet Italian sausage4 medium potatoes, coarsely chopped1 small head of cabbage, cut into eighths1 medium onion, coarsely chopped1 stalk celery, chopped½ tsp. salt½ tsp. pepper1 Tbsp. chicken bouillon granules1 tsp. caraway seeds1 cup dark beer2 Tbsp. apple cider vinegar

Trim excess fat from meat and cut into cubes (large). Cut bratwurst or sausage into 1-inch thick slic-es. Place cubes of meat and sliced sausage pieces into slow cooker with chopped potatoes, cabbage, onion and celery. Mix until evenly distributed. Sprinkle with salt, pep-per, chicken granules and caraway seeds. Add beer and apple cider vinegar over all. Add enough wa-ter to just slightly cover ingredients in slow cooker. Cover and cook on low 10-12 hours. To serve, mix lightly and ladle stew into bowls. If desired, serve with dark rye bread. Makes 8 servings.

Sandy KingOil City

HOT GERMAN POTATOSALAD4 medium potatoes (4 cups)¼ pound bacon, cut into ½-inch pieces1 Tbsp. olive oil¼ cup chopped onion¼ cup sugar1 Tbsp. flour, packed level¼ cup vinegar½ cup cold water1 tsp. salt½ tsp. pepperParsley (optional)

Scrub potatoes and boil until ten-der. Remove skins and slice. Fry bacon in a large skillet until crisp. Remove bacon with slotted spoon and drain on paper towels. Pour off all but 1 Tbsp. bacon fat. Add on-ions to skillet and saute until trans-parent. Add sugar and flour, stirring together. Add cold water all at once, stirring well.

Add vinegar, salt and pepper. Cook until mixture thickens and boils, stirring almost constantly. Turn off heat. In a large bowl, combine pota-to slices and bacon. Pour hot dress-ing over potatoes and stir gently to coat. Sprinkle with parsley, if de-sired, and serve warm.


HOT ITALIANSAUSAGE CHILI2½ pounds hot sausage1 cup diced onion2 tsp. minced garlic1 tsp. ground cumin1 can (28 oz.) crushed tomatoes2 Tbsp. tomato paste2 Tbsp. red wine vinegar1 can (16 oz.) kidney beansSalt and pepper to taste

Brown sausage in a 4-quart pot. Drain off fat and add onion, garlic and cumin. Heat until onion wilts. Stir tomato, paste and vinegar. Simmer 15 minutes. Add beans and simmer until heated through.

Drake BurgessClarion Area High School

HOT TURKEY SALAD4 cups cooked, cubed turkey4 cups celery, chopped1 cup blanched almonds, chopped¾ cup chopped green bell pepper¼ cup chopped pimento¼ cup chopped onion2 tsp. salt¼ cup lemon juice1 cup mayonnaise8 oz. Swiss cheese, sliced1 stick butter, melted2 cups cracker crumbs

In a big bowl, gently mix together the turkey, celery, almonds, green pepper, pimentos, onions, salt, lem-on juice and mayonnaise. Spoon the mixture into a greased slow cooker. Top with slices of cheese. Cover and cook on low for 2½-3 hours, or until the celery, pepper and onions are tender. While turkey is cooking, combine melted but-ter and cracker crumbs in a small bowl. When turkey is finished cook-ing, sprinkle crumb mixture over top. Continue cooking, uncovered, for 15 minutes or until the topping is heated through.


IRISH BEEF STEW8 strips bacon, diced1/3 cup flour1 tsp. salt½ tsp. pepper3 pounds beef stew meat, cut into 1-inch cubes1 pound whole fresh mushrooms, quartered3 medium leeks, chopped (white portion only)2 medium carrots, chopped¼ cup chopped celery1 Tbsp. canola oil4 garlic cloves, minced1 Tbsp. tomato paste4 cups reduced-sodium beef broth1 cup dark stout beer (or additional beef broth)2 bay leaves1 tsp. dried thyme1 tsp. dried parsley flakes1 tsp. dried rosemary, crushed2 pound Yukon gold potatoes, cut into 1-inch cubes2 Tbsp. cornstarch2 Tbsp. cold water1 cup frozen peas

In a stockpot, cook bacon over me-dium heat until crispy. Using slotted spoon, remove bacon to paper tow-els to drain. In large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in bacon drippings. Remove and set aside. In same pan, saute mushrooms, leeks, carrots and celery in oil un-til tender. Add garlic and cook 1 minute longer. Stir in tomato paste until blended. Add broth, beer, bay leaves, thyme, parsley and rose-mary. Return beef and bacon to pan. Bring to a boil. Reduce heat; cover and simmer 2 hours or until beef is tender. Add potatoes. Return to boil; reduce heat. Cover and sim-mer 1 hour longer or until potatoes are tender. Combine cornstarch and water and mix until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thick-ened. Add peas and heat through. Discard bay leaves. Makes 15 ser-vices. You can substitute cola for the beer, if desired.

Sandy KingOil City

LAYERED PIZZA SALAD16 oz. pkg. rotini pasta, cooked al dente, rinsed with cold water and drained2 Tbsp. Salad Supreme seasoning or 1 tsp. Italian seasoning1 medium red bell pepper, chopped2 Roma tomatoes, chopped1 large green pepper, chopped3.5-oz. pkg. sliced pepperoni8 oz. fresh mozzarella cheese balls, halved, or sliced mozzarella sticks3 green onions with tops, sliced (½ cup)½ cup sliced pimento-stuffed green olives1 cup zesty Italian dressing¼ cup shredded parmesan cheese

In a 3- or 4-quart clear bowl, layer 4 cups pasta, 1 Tbsp. of seasoning, red bell pepper, tomatoes, green pepper, remaining pasta, remain-ing 1 Tbsp. seasoning, peppero-ni, mozzarella, onions and olives (in that order). Pour dressing over salad and sprinkle with parmesan cheese. Refrigerate 2 hours. Stir just before serving. Makes 10 serv-ings.

Sandy KingOil City

LETTUCE ANDCAULIFLOWER SALAD1 head lettuce, chopped1 head cauliflower, broken into florets1 small onion, chopped8 slices bacon, fried and crumbled (reserve ¼ cup)2 cups Miracle Whip2 Tbsp. sugar¼ cup parmesan cheese

Layers lettuce, cauliflower, onion and bacon crumbles in a bowl. Combine Miracle Whip and sugar and mix well. Spread over vegeta-bles mixture. Sprinkle cheese and reserved bacon crumbles over the top. Refrigerate overnight. Toss to-gether just before serving.


Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 21LIME JELL-O SALAD1 large pkg. Jell-o1 large can pears1 large pkg. cream cheese½ large container Cool Whip2 cups juice from pears1 cup cold water½ cup nutsHeat juice from pears and dissolve Jell-o in it. Mash pears. Mix togeth-er cream cheese, Cool Whip, nuts and pears. Fold the mixture into cool Jell-o and let set.


OVEN-BAKED SPLIT PEA SOUP1 pkg. (16 oz.) split peas8 cups water1½ cups sliced celery1/3 cup dried minced onion1½ cups sliced carrot2 tsp. dried thyme1 tsp. celery seed1 tsp. salt¼ tsp. pepper1 bay leaf1 pound fully cooked kielbasa, sliced into ¼-inch pieces

Rinse peas under cold water. In a 4½-quart Dutch oven, combine peas, water, carrot, celery, onion, thyme, celery seed, salt, pepper and bay leaf. Bake, covered, in 350-degree oven for 2 hours. Add kielbasa and bake 30 more min-utes. Remove bay leaf and ladle into bowls. Makes 8 servings.


OVERNIGHT POTATO SALAD6 cups potatoes, cooked and shredded (this is important)¼ cup onion, chopped6 hard-boiled eggs, shredded¾ cup celery2 tsp. salt1½ cups Miracle Whip1¼ Tbsp. mustard1 cup sugar

Put potatoes, eggs, onion and cel-ery into a large bowl. Mix salad dressing, salt, mustard and sugar. Pout over potato mixture. Mix well and let set overnight.


PINEAPPLE CHEESE SALAD1-1½ cups white grapes1 small pkg. Philadelphia Cream Cheese1 can crushed pineapple½ cup Miracle Whip½ pound marshmallows, fine cut½ cup chopped nuts½ pint whipping cream1 pkg. plain gelatin

Beat cream cheese. Drain pine-apple and mix with cream cheese. Add marshmallows and dressing. Add gelatin, grapes and whipped cream; fold together. Chill before serving.


POLISH SAUERKRAUT SOUP(Slow Cooker)1-2 Tbsp. vegetable oil2½ cups chopped chicken4 cups chicken broth1 can cream of mushroom soup16-oz. can sauerkraut, rinsed and drained8-oz. pkg. fresh mushrooms, sliced1 medium potato, cubed2 medium carrots, peeled and sliced2 stalks celery, chopped2 pounds Polish smoked kielbasa, cubed2 Tbsp. vinegar2 tsp. dried dill weed1½ tsp. pepper

In large skillet over medium heat, place vegetable oil. Brown chopped chicken in skillet. Remove chick-en pieces from skillet and place in slow cooker. Add chicken broth, mushroom soup, drained sauer-kraut, sliced mushrooms, cubed potatoes, sliced carrots, chopped celery, dill weed and pepper. Cover and cook on low for 10-12 hours. If necessary, skim fat from the top of the soup before ladling into bowls. Makes 6-8 servings.

Sandy KingOil City

PORTUGUESE SOUP1 Tbsp. olive oil1 large onion, finely chopped4 cloves garlic, chopped4 cups chicken broth3 medium potatoes, chopped1 pkg. (10 oz.) chopped spinach, thawed6 oz. Polish kielbasa, cut into slices

Using a large pot, saute onions and garlic in olive oil for 5 minutes un-til tender. Add broth and potatoes and bring to a boil. Lower heat and simmer, covered, for several min-utes until potatoes are soft. Using a large spoon, crush potatoes in the pot. Stir in spinach and kielbasa. Add salt and pepper to taste. Sim-mer, uncovered, for 5 minutes until heated through.


POTATO CHEESE CHOWDER2 cups diced potatoes½ cup diced carrots½ cup diced celery¼ cup diced onionsSalt and pepper to taste2 cups boiling water¼ cup oleo2 cups milk¼ cup flour10 oz. cheese1 can cream-style corn

Combine first 5 ingredients. Add water and bring to a boil. Cover and simmer for 10 minutes. Do not drain. Make a cream sauce with oleo, milk, flour and cheese. Add corn and mix with undrained vege-tables.

Barbara KiferSligo

POTLUCK TACO SALAD1 pound ground beef1 envelope taco seasoning (divided)1 medium head iceberg lettuce, torn16-oz. can kidney or chili beans, rinsed and drained1 large red onion, chopped4 medium tomatoes, seeded and finely chopped2 cups shredded cheddar cheese4 cups crushed tortilla chips8-oz. bottle Thousand Island or Green Goddess dressing2 Tbsp. taco sauce

In a large skillet, cook and crumble beef over medium heat until no lon-ger pink, 6-8 minutes; drain. Stir in 3 Tbsp. taco seasoning. In a large tri-fle bowl, layer beef mixture, lettuce, beans, onions, tomatoes, cheese and crushed chips. In a small bowl, mix salad dressing, taco sauce and remaining taco seasoning. Serve with salad. Makes 8 servings.

Sandy KingOil City

A Mushroom A Day

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by Gary Clerici

Weekly

Health Tip A new study suggests that eating 18g of mushrooms (about one medium mushroom) a day may help lower the risk of cancer by 45%. Researchers discovered the link after analyzing 17 cancer studies and found that any variety of edible mushrooms appeared to be beneficial for cutting risk. Mushrooms are rich in vitamins, minerals, protein, fiber and antioxidants. One of these antioxidants, ergothioneine, is particularly potent and may play a key role. Researchers found the strongest association was for breast cancer. This study only shows an association, not cause-and-effect. Experts caution against eating wild mushrooms, as some can be poisonous.



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RT 8 NORTH TITUSVILLE • 1-800-227-4886 • 814-827-3694RT 8 NORTH TITUSVILLE • 1-800-227-4886 • 814-827-3694

Come visit our 11th annual Trunk or Treat October 28th Come visit our 11th annual Trunk or Treat October 28th from 5:30 to 7, plenty of candy for all the kids. We will from 5:30 to 7, plenty of candy for all the kids. We will also be taking in non-perishable food donations that also be taking in non-perishable food donations that

will be donated to Titusville Area Food Bank. will be donated to Titusville Area Food Bank.

RASPBERRYTWO-LAYER SALAD1 small box lemon Jell-o1½ cups boiling water3½ cups miniature marshmallows1 can crushed pineapple, drained½ cup chopped nuts2 cups whipped topping8 oz. cream cheese, softened1 large box (6 oz.) raspberry Jell-o2 cups boiling water2 pkgs. (10 oz. each) frozen red raspberries, partially thawed, with juice

Dissolve lemon Jell-o in 1½ cups boiling water. Add marshmallows. Stir until partially melted. Add drained pineapple and nuts. Com-bine whipped topping and cream cheese. Fold into lemon Jell-o mix-ture. Pour into a 13x9-inch dish. Chill until firm. Dissolve raspberry Jell-o in 2 cups boiling water and cool to room temperature or luke-warm. Add raspberries and juice. Stir gently to separate berries. Pour raspberry Jell-o mixture over first layer. Chill until firm.


SAUSAGE VEGETABLE SOUP1 pound sweet Italian sausage½ pound bacon, chopped7 cups water3 chicken bouillon cubes4 potatoes, scrubbed and cut into cubes2 cloves garlic, chopped1 medium onion, chopped2 cups chopped kale1 cup heavy cream1 tsp. sweet paprikaSalt and pepper to taste

Brown sausage; drain and set aside. Brown bacon pieces. Remove from pan and set aside. Leave 2 Tbsp. of bacon fat in the pan. Saute po-tatoes, onion and garlic in the ba-con fat until onion is translucent and potatoes are a little firm but beginning to soften. Add bacon and sausage back to the pan. Add water and chicken base to the pot. Simmer until potatoes are soft. Add kale, cream, salt, pepper and papri-ka. Parmesan cheese also may be added, if desired.


SEAFOOD PASTA SALAD16-oz. pkg. pasta1 pound fresh shrimp½ pound crab meat1 cup frozen peas3 green onions, chopped3 medium tomatoes, chopped¾ cup olive oil¼ cup chopped fresh parsley1/3 cup wine vinegar1 tsp. dried oregano1½ tsp. dried basil½ tsp. garlic salt½ tsp. coarsely ground pepper

Cook pasta according to package directions, omitting salt. Drain and rinse with cold water. Steam and peel shrimp. Combine all ingre-dients and toss gently. Chill and serve. Makes 10 servings.

Sandy KingOil City

SHRIMP MACARONI SALADSalad:1½ cups cooked macaroni, drained and cooled¾ cup diced celery¼ cup sliced green onions3 radishes, sliced thinly2 cans (6 oz. each) shrimp, drained and rinsedSalt and pepper to tasteSalad greens (optional)

Combine macaroni with all remain-ing salad ingredients except the salad greens.

Dressing:½ cup mayonnaise1 Tbsp. vinegar1 tsp. prepared mustard½ tsp. celery seed

Combine all dressing ingredients and stir into salad. Chill several hours before serving. Serve on bed of salad greens, if desired. You can add more shrimp, if desired. Makes 4-6 servings (you can double the recipe). It tends to dry out.

Sandy KingOil City

24 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021 SPAGHETTI &MEATBALL SOUP(Slow Cooker)Meatballs:1 cup soft bread crumbs¾ cup 2% milk2 large eggs, lightly beaten½ cup freshly grated parmesan cheese¾ tsp. salt½ tsp. garlic powder½ tsp. pepper2 pounds ground mild Italian sausage

Preheat oven to 400 degrees. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes, then drain. Stir in eggs, cheese and sea-sonings. Add sausage and mix light-ly but thoroughly. Shape into 1-inch balls. Place meatballs in greased rack in a 15x10x1-inch baking pan. Bake until cooked through, 12-15 minutes. Transfer meatballs to 6-quart slow cooker.

Soup:4 cups beef stock24-oz. jar marinara sauce3 cups water1 tsp. dried basilParmesan rind (optional)8 oz. angel hair pasta, broken into 1½-inch piecesAdditional freshly grated parmesan (optional)

Add stock, marinara sauce, water, basil and, if desired, the parmesan rind over the meatballs in the slow cooker. Cover and cook on low 6-8 hours to allow flavors to blend. Dis-card parmesan rind. Stir in pasta pieces. Cook, covered, on high until pasta is tender, 15-20 minutes lon-ger. If desired, serve with additional cheese. Makes 8 servings.

Sandy KingOil City

STEAKHOUSE SOUP(Slow Cooker)32 oz. beef broth1½ pounds red potatoes, cubed1½ pounds beef stew meat, cut into ½-inch pieces16-oz. pkg. frozen veggies of choice, thawed2 cups water1 medium onion, chopped1 cup steak sauce2 tsp. dried parsley1 Tbsp. chili powder1 tsp. ground cumin¼ tsp. cayenne pepper

Combine all ingredients in a 5- or 6-quart slow cooker. Cover and cook on low for 8-10 hours or un-til steak and potatoes are tender. Makes 10 servings.

Sandy KingOil City

STRAWBERRY-ASPARAGUSSALAD1 small bag of baby spinach leaves1 small bag romaine or leafy lettuce2 cups fresh strawberries, washed and cut2 cups fresh asparagus, washed and cut1 small red onion, chopped1 cup pecans1 cup feta cheese, crumbled8 pieces bacon, cooked crisp and crumbledChicken breast, cooked and cubed

Mix all ingredients together. Serve with poppy seed dressing or a bal-samic vinaigrette dressing.


STUFFED PEPPER SOUP2 pounds ground beef1 can tomato sauce1 can diced tomatoes2 cups cooked rice2 cups green peppers, chopped2 beef bouillon cubes¼ cup brown sugar

Brown beef and drain. Add the re-maining ingredients. Bring to a boil. Reduce heat and cover. Simmer until peppers are tender.


THE BEST BEEF STEW1½ pounds beef stew meat, cut into 1-inch cubes½ tsp. salt (divided)6 Tbsp. flour (divided)½ tsp. smoked paprika1 Tbsp. canola oil3 Tbsp. tomato paste2 tsp. herbes de Provence2 garlic cloves, minced2 cups dry red wine2 cups beef broth1½ tsp. minced fresh rosemary (divided)2 bay leaves3 cups cubed, peeled potatoes3 cups coarsely chopped onions2 cups sliced carrots2 Tbsp. cold water2 Tbsp. balsamic or red wine vinegar1 cup fresh or frozen peasAdditional fresh rosemary (optional)

In a small bowl, toss beef and ¼ tsp. salt. In a large bowl, combine 4 Tbsp. flour and paprika. Add beef, a few pieces at a time and toss to coat. In Dutch oven, brown beef in oil over medium heat. Stir in toma-to paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 tsp. rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1½ hours. Add potatoes, on-ions and carrots. Cover and simmer until meat and veggies are tender, about 30 minutes longer. Discard bay leaves. In a small bowl, com-bine remaining ½ tsp. rosemary, remaining ¼ tsp. salt and remain-ing 2 Tbsp. flour. Add cold water and vinegar. Stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring until thickened, about 2 minutes. If desired, top with ad-ditional fresh rosemary. Makes 6 servings.

Sandy KingOil City

Melissa has joined the Franklin office with Dean Spencer, M.D. and Terry Castleman, CRNP. Melissa specializes in Family Medicine.

is pleased to announce the addition of Melissa Moss, CRNP.

Now Accepting New Patients814-437-3674 • 1263 Elk St, Franklin, PA 16323

Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 25TORTELLINI CHICKEN SALAD3 cups cooked chicken or turkey, cut up2 cups deli marinated Italian vegetable salad, undrained½ cup Caesar dressing2 tsp. dried basil leaves1 Tbsp. grated parmesan cheese1 Tbsp. capers, drained (optional)14-oz. pkg. frozen pre-cooked salad tortellini, rinsed and drainedShredded parmesan cheese (optional)Freshly ground pepper (optional)

Mix all ingredients except tortellini in a medium bowl. Add tortellini; toss. Serve with parmesan cheese. Makes 8 servings.

Sandy KingOil City

TRIFLE FRUIT SALADSalad:2 cups fresh blueberries2 cups fresh strawberries, sliced2 cups seedless green grapes2 cups fresh pineapple chunks

Topping:1¼ cup milk½ cup sour cream1 pkg. (3¾ oz.) instant banana cream pudding mix8-oz. can crushed pineapple, drained

Layer fruits in a trifle bowl or large glass serving bowl. To make top-ping, combine milk and sour cream in a medium bowl. Blend well. Add pudding mix and beat until well blended, about 2 minutes. Stir in crushed pineapple. Spoon pudding mixture over fruit to within 1 inch of edge. Cover and refrigerate several hours to blend flavors. Garnish as desired. Makes 12 servings.

Sandy KingOil City

TUNA NOODLE SOUP1 pkg. (8 oz.) egg noodles1 can (5 oz.) dried tuna1 can (10¾-oz.) condensed cream of celery soup1 cup frozen green peas½ cup chopped red bell pepper1 onion, dicedSalt and pepper to taste

Boil egg noodles in slightly salted water for 9 minutes or until soft. Drain noodles, reserving ½ cup of the liquid in the pan. Add tuna, cel-ery soup, peas, bell pepper, onion, salt and pepper. Simmer until heat-ed through.

Kaleb StokesA-C Valley High School

TURKEY PUMPKIN BLACK BEAN CHILI1 cup chopped onions1 cup chopped yellow bell pepper3 garlic cloves, minced1½ tsp. dried oregano1½-2 tsp. ground cumin2 tsp. chili powder2 cans (15 oz. each) black beans, rinsed and drained2½ cups chopped cooked turkey16 oz. can pumpkin14½-oz. can diced tomatoes3 cups chicken broth

Put all ingredients into a slow cook-er. Stir until well mixed. Cover and cook on low for 7-8 hours.


VEGETABLE CHILI2 cans (15 oz. each) chunky chili sauce1 bag (16 oz.) mixed vegetables1 can (15½ oz.) red beans1 can (4½ oz.) chopped green chilies½ cup shredded cheddar cheese

Combine chili sauce, vegetables, beans and green chilies in a large saucepan. Bring to a boil. Cook, uncovered, over medium heat for 5 minutes. Sprinkle with cheese.

Anthony DawsonClarion County Career Center

VEGETABLE SOUP6 quarts beef broth8 quarts tomatoes, peeled2 quarts carrots2 quarts onions1½ quart corn1½ quart peas1 quart green beans1 pound dried beans2 bunches celery1 medium head of cabbageBarley Alphabets

Cut carrots, onion, celery and cab-bage into bite-sized pieces. Blend everything together and simmer for 3 hours.Drake BurgessClarion Area High School

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WARM POTATO SALAD WITH SMOKED SAUSAGE2 pounds potatoes, cut for salad3 Tbsp. olive or vegetable oil2 Tbsp. white wine vinegar2 Tbsp. Dijon mustard1 cup sliced green onion12 oz. smoked sausage links, sliced to ½-inch thick

Cook potatoes until tender in boiling salted water. Meanwhile, blend and add the remaining ingredients (ex-cept sausage) and mix until blend-ed. Toss is sausage and then pota-toes. Serve warm.

Drake BurgessClarion Area High School

WATER CHESTNUT RAMEN SALAD4 pkgs. chicken Ramen noodles with seasoning packets1 cup diced celery8-oz. can sliced water chestnuts, drained1 cup chopped red onion1 cup diced green pepper1 cup peas1 cup mayonnaise

Break each package of noodles into 4 pieces. Cook noodles in water ac-cording to package directions, then drain and rinse noodles with cold water. In a large bowl, stir noodles, celery, water chestnuts, onion, pep-per and peas together. Combine mayonnaise and 3 of the 4 season-ing packets. Fold mayonnaise mix-ture into salad. Cover and refrig-erate about 1 hour before serving. Makes 4-6 servings.

Sandy KingOil City

WHITE CHILI(Slow Cooker)1 pound great northern beans1-2 Tbsp. vegetable oil2 pounds boneless, skinless chicken breasts, cubed1 medium onion, chopped2 cans (4½ oz. each) chopped green chilies2 tsp. cumin½ tsp. salt14½-oz. can chicken broth1 cup water

Place beans in medium saucepan and cover with water. Place sauce-pan over medium heat and bring to a boil. Reduce hat and let simmer 20 minutes. Drain beans, discard-ing water. In a large skillet over medium heat, place vegetable oil. Brown cubed chicken in skillet then transfer to slow cooker. Add drained beans, chopped onions, chopped green chilies, cumin, salt, chicken broth and water to cooker. Mix un-til well combined. Cover and cook on low for 10-12 hours. To serve, mix lightly and ladle chili into bowls. Makes 8-10 servings.

Sandy KingOil City

WONTON SOUP½ pound ground beef or finely diced frying chicken, uncooked½ tsp. garlic powder2 Tbsp. fine dry bread crumbs2 Tbsp. finely minced onion½ tsp. salt1 tsp. dried parsley flakes1 Tbsp. soy sauce1 egg48 Wonton skins6 cups beef broth or chicken broth

Combine meat, garlic powder, bread crumbs, onion, salt, parsley, soy sauce and egg, mixing well. In each Wonton skin, put 1 level tsp. of meat mixture. Dip fingers in water and wet edges of Wonton skin. Fold Wonton in half; seal edges togeth-er. Overlap edges and seal. Drop about 5 Wontons into boiling broth-er and simmer for 5 minutes; repeat until desired number are cooked. To serve, pour boiling brother over Wontons. Add sliced green onions for garnish. Wontons may be deep-fried until golden brown, if preferred. Also, filled Wontons may be frozen before cooking, if desired.


ZUCCHINI SOUP½ pound hamburger1 large onion½ medium green pepper½ cup celeryMargarine1 quart stewed tomatoes1 can beef broth4 cups zucchini, dicedSalt and pepper to tasteChili powder to taste1 cup macaroni

Chop onion, pepper and celery. Lightly brown in margarine. Add hamburger and brown. Cook zuc-chini and macaroni. Mix with the browned vegetables and hamburg-er. Add tomatoes and seasonings.


Editor’s Note:






BAKED COCONUT SHRIMPPrepared Apricot Sauce¼ cup all-purpose flour2 Tbsp. packed brown sugar¼ tsp. saltDash cayenne pepper1 large egg1 Tbsp. lime juice1 cup shredded coconut1 pound uncooked medium shrimp, peeled and deveined (about 40), thawed2 Tbsp. butter or margarine, melted

Heat oven to 425 degrees. Spray rack in broiler pan with cooking spray. Mix flour, brown sugar, salt and cayenne in shallow bowl. Beat egg and lime juice in another shal-low bowl. Place coconut in third shallow bowl. Coat each shrimp with flour mixture. Dip each side into egg mixture. Coat well with coconut and place on rack in broiler pan. Drizzle with melted butter. Bake 7-8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with prepared apricot sauce.

Autumn BaneClarion Area High School

10-MINUTE CHICKEN4 boneless, skinless thin chicken breasts4 Tbsp. olive oil (divided)2 tsp. kosher salt1 tsp. black pepper4 cloves garlic, pressed2 tsp. dried parsley1 tsp. dried thyme½ tsp. cayenne pepper (or more to taste)

Rub chicken breasts generously with 2 Tbsp. of the oil. Season with all seasonings. Place the remain-ing 2 Tbsp. oil in large skillet over medium-high heat. Add chicken to skillet. Cover pan with lid, leaving a small gap to vent. Cook 3 minutes without touching pan or chicken. Once tops of chicken turn white, flip and cook an additional 3 minutes. Remove chicken and serve imme-diately. Makes 4 servings.

Sandy KingOil City

15-MINUTE CHICKEN2 tsp. garlic powder1½ tsp. onion powder2 tsp. paprika or smoked paprika2 tsp. dried oregano1½ tsp. black pepper1 tsp. kosher salt3 pounds boneless, skinless chicken thighs1 Tbsp. olive oil

Combine all seasonings together in a small bowl. Rub seasoning mix into chicken pieces until well coat-ed. Heat large nonstick skillet over medium heat. Add olive oil. Place chicken into skillet and cook undis-turbed for 5 minutes. Flip and cook another 3-5 minutes until chicken is fully cooked and juices run clear. Makes 6 servings.

Sandy KingOil City

AMISH BREAKFASTCASSEROLE1 pound sliced bacon, diced1 medium sweet onion, chopped6 large eggs, lightly beaten4 cups frozen shredded hashbrowns, thawed2 cups shredded cheddar cheese1½ cups cottage cheese1¼ cups shredded Swiss cheese

Preheat oven to 350 degrees. In large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In large bowl, combine remaining ingredients; stir in ba-con mixture. Transfer all to greased 9x13-inch baking dish. Bake, un-covered, until knife inserted into center comes out clean, 35-40 min-utes. Let stand 10 minutes before cutting. Makes 12 servings.Sandy KingOil City

ANGEL HAIR PASTA WITH SPINACH & SAUSAGE4 Italian sausage links, sliced1 medium onion, chopped2 garlic cloves, minced2 tsp. olive oil2 cans (14½ oz. each) chicken broth8 oz. uncooked angel hair pasta, broken in half2 pkgs. (9 oz. each) fresh spinach, trimmed and coarsely chopped2 Tbsp. flour¼ tsp. pepper1/3 cup heavy whipping cream

In Dutch oven, cook sausage, onion and garlic in oil over medium heat until done; drain. Add broth; bring to a boil. Add pasta; cook 3 minutes, stirring frequently. Gradually add spinach. Stir and cook until pasta is tender and spinach is wilted, 2-3 minutes. In a small bowl, combine flour, pepper and cream and mix until smooth. Gradually stir into the pasta mixture. Bring to a boil; stir and cook until thickened, 1-2 min-utes. Makes 4 servings.

Sandy KingOil City

Editor’s Note:





Entrees

28 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021 ASPARAGUS BRUNCHCASSEROLE¼ cup butter½ pound asparagus, cut into 1-inch pieces1 onion, cut into thin wedges8 cups French bread, cubed2 cups shredded cheddar cheese1 cup cubed cooked ham8 eggs2½ cup milk½ tsp. marjoram½ tsp. salt½ tsp. pepper

Melt butter. Add vegetables and cook, stirring until tender-crisp, about 3-5 minutes. Combine bread cubes, 1 cup of the cheese, ham and vegetable mixture and mix well. Put into a buttered 13x9-inch pan. Combine eggs, milk and sea-sonings; mix well. Pour evenly over bread mixture. Cover and refriger-ate 12-24 hours. Bake, uncovered, at 350 degrees until golden brown and puffed, about 45-50 minutes. Sprinkle remaining cheese over the top and bake until the cheese is melted, about 1 minute.


AUNT LILLIAN’S PEDRO’S SPECIAL1 pound hamburger1 can pinto beans1 small onion, chopped¼ tsp. oregano½ tsp. Italian seasoning1 clove garlic, chopped finely2 Tbsp. chili powder1 small can tomato sauce1/3 can water1 bag corn chipsLettuceTomatoesOnions

Brown meat, onion and garlic to-gether. Stir in tomato sauce, orega-no, Italian seasoning and chili pow-der. Grease large casserole dish and layer mixture with layers of beans and corn chips, ending with chips. Cover and bake at 350 de-grees for 35 minutes. Uncover and bake 10 more minutes. Serve with lettuce, tomatoes and onions as a salad or on top of casserole.


BAKED CHICKEN BREASTS1 large chicken breast (or 2 halves)¼ cup butter, meltedSaltPepperPaprika

Turn over dial to 500 degrees. Wash and dry chicken breast and cut it in half. Place chicken, skin side up, in a shallow baking dish. Pour melted butter over the top. Sprinkle liber-ally with salt, pepper and paprika. Bake, uncovered, in preheated oven for 15 minutes. Reduce heat to 450 degrees and bake 15 min-utes. Reduce heat again to 350 de-grees and bake for 15 minutes. Do not open the oven door until the 45 minutes total cooking time is up.


BAKED CHICKENSCHNITZEL1 Tbsp. olive oil6 chicken breasts, cut in half lengthwiseSalt and ground black pepper to taste¾ cup flour1 Tbsp. paprika2 eggs, beaten2 cups seasoned bread crumbs1 large lemon, zested

Preheat oven to 425 degrees. Line large baking sheet with foil and driz-zle olive oil over foil. Place baking sheet in preheated oven. Flatten chicken breasts to about ¼-inch thick. Season chicken with salt and pepper. Mix flour and paprika to-gether in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then in egg and then in bread crumb mixture. Set aside in one layer on a clean plate. Repeat with remain-ing chicken. Remove baking sheet from oven and arrange chicken in one layer on the hot sheet. Drizzle more olive oil over each piece of coated chicken. Bake in oven 5-6 minutes. Flip chicken and continue baking until no longer pink in cen-ter and breading is lightly browned, 5-6 minutes more (to reach 165 de-grees internal). Makes 6 servings.

Sandy KingOil City

BAKED OATMEAL1 egg½ cup sugar½ cup oil2 cups oatmeal½ tsp. baking powder½ tsp. salt¾ cup milkRaisins (optional)Cinnamon (optional)Peaches (optional)

Beat egg, sugar and oil together. Add oatmeal, baking powder, salt and milk. Can add raisins, cinna-mon and peaches, if desired. Mix and pour into a greased square baking dish. Bake at 350 degrees for 35 minutes.


BAKED PORCUPINEMEATBALLSMeatballs:1½ pounds lean ground beef2/3 cup long grain rice, uncooked½ cup water½ envelope Lipton Onion Soup Mix (1 heaping Tbsp.) or ¼ cup finely chopped onion1 tsp. seasoned salt¼ tsp. garlic powder1/8 tsp. pepper

Mix ground beef with rice, ½ cup water, chopped onion, seasoned salt, garlic powder and pepper. Save dishes and do this in the pan. Shape porcupine ground beef mix-ture by tablespoons into 1½-inch balls and place into ungreased 9x13-inch baking dish. You can also press mixture into the bottom of the pan and, using a spatula, separate into squares, leaving about ½ inch between rows. Meat squares taste the same as meatballs but don’t roll off the plate as easily!

Topping:15-oz. can tomato sauce1 cup water2 tsp. Worcestershire sauce

Mix all topping ingredients and pour over meatballs. Cover and bake at 350 degrees for about 45 minutes. Uncover and bake 15-20 minutes longer. Serves 4-6.

Sandy KingOil City

BAKED SPAGHETTI& MEATBALL CASSEROLE12 oz. spaghetti, cooked to al dente and drained3 cups marinara sauce2 cups shredded mozzarella cheese2 Tbsp. chopped fresh parsley leaves8 oz. ground beef8 oz. ground pork1 large egg, beaten¼ cup Panko crumbs¼ cup freshly grated parmesan cheese¼ tsp. garlic powder¼ tsp. onion powder¼ tsp. ground allspicePinch of nutmegKosher salt and freshly ground black pepper to taste1 Tbsp. olive oil

Preheat oven to 375 degrees. Lightly oil 9x9-inch baking dish or coat with Pam spray. In large bowl, combine beef, pork, egg, Panko, parmesan, garlic powder, onion powder, allspice and nutmeg. Sea-son with salt and pepper to taste. Using wooden spoon or clean hands, mix all ingredients until fully incorporated. Roll the mixture into 1¼- to 1½-inch meatballs, forming about 18-20 balls. Heat olive oil in large skillet, Dutch oven or frying pan over medium heat. Add meat-balls in batches and cook until all sides are browned, about 2-3 min-utes. Transfer to paper towel-lined plate; set aside. Put pasta in mar-inara sauce and stir. Add pasta to prepared baking dish and top with meatballs. Sprinkle with mozzarel-la. Put into oven and bake until bub-bly and heated through, about 15-20 minutes. Garnish with parsley, if desired, and serve immediately.

Sandy KingOil City

Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 29BAR-B-Q HAMBURGER BALLS1½ pounds hamburger¼ cup oatmeal1 tsp. salt¼ cup milk

Sauce:1 cup ketchup½ cup water3 Tbsp. sugar3 Tbsp. vinegar1 Tbsp. Worcestershire sauce

Mix first 4 ingredients together and form into balls or patties. Roll in flour and fry lightly. Mix sauce ingredi-ents and pour over meatballs. Bake for 30 minutes at 350 degrees.


BBQ BURGERSSauce:1 cup ketchup½ cup brown sugar¼ cup honey¼ cup molasses1 Tbsp. mustard1 Tbsp. Worcestershire sauce¼ tsp. salt¼ tsp. Liquid Smoke½ tsp. pepper

In a saucepan, combine all sauce ingredients. Bring to a boil. Remove from heat. Reserve 1 cup of the sauce to serve with hamburgers.

Burgers:1½ pounds ground beef1 egg, beaten1/3 cup quick-cooking oats¼ tsp. onion salt¼ tsp. garlic salt½ tsp. pepper½ tsp. salt6 hamburger buns

Combine all burger ingredients. Add ½ cup of the sauce. Mix well. Shape into 6 patties. Grill over me-dium-high heat for 6-8 minutes or each side, basting with remaining barbecue sauce during the last 5 minutes of cooking time.


BEEF TACO LASAGNA24 lasagna noodles2 pounds lean ground beef2 envelopes taco seasoning4 large eggs, whites only2 cartons (15 oz. each) ricotta cheese8 cups shredded cheddar cheese2 jars (24 oz. each) chunky salsa

Preheat oven to 350 degrees. Cook noodles to al dente according to directions; drain. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In small bowl, combine egg whites and Ricotta cheese. In each of two 13x9-inch baking dish-es, layer 4 noodles, 2/3 cup ricotta mixture, half the beef mixture and 1 1/3 cups cheddar cheese. Top each with 4 more noodles, 2/3 cup ricotta mixture, 1 1/3 cups of salsa and 1 1/3 cups cheese. For final layer, top each with 4 noodles, 2/3 cup ricotta mixture, 1 1/3 cups salsa and 1 1/3 cups cheese. Bake, uncovered, 35-40 minutes or until heated through. Let stand 10 minutes before cutting. Makes 16 servings.

Sandy KingOil City

BREAKFAST MORNING CASSEROLE6 slices bread, cut into cubes2 cups grated cheddar cheese½ cup finely chopped onion6 eggs3 cups milk1 cup cooked, diced ham

Mix bread, cheese and ham (you can also use cooked sausage or ba-con) and onion. Spread into a 13x9-inch pan that has been sprayed with nonstick cooking spray. Whisk eggs and milk together and pour over the top. Bake at 375 degrees for 45 minutes. May be prepared the night before and refrigerated until ready to bake.


BUFFALO CHICKENMAC AND CHEESE1 pound box of pasta16 oz. cooked and shredded chicken½ cup + 3 Tbsp. buffalo sauce½ cup Ranch dressing½ cup sour cream1 can cream of chicken soup2 cups cheddar cheese, shreddedCook pasta to al dente and prepare the other ingredients while pasta

cools. In a bowl. Combine shredded chicken and ½ cup buffalo sauce. In another bowl, combine soup, Ranch, sour cream and remaining buffalo sauce. Layer a 13x9-inch pan with half of the cooled pasta, followed by half of the chicken mixture, then half of the soup mixture. Sprinkle 1 cup of cheese over this, then repeat the layers with the remaining ingre-dients. Bake, uncovered, at 350 de-grees for 40 minutes.


BUFFALO CHICKEN WINGS12 chicken wings2 Tbsp. butter or margarine, melted½ cup all-purpose flour½ tsp. salt¼ tsp. pepper1 cup barbecue sauce1 Tbsp. red pepper sauce½ tsp. Cajun seasoning¼ tsp. ground cumin

8 oz. blue cheese dressing (optional)Celery sticks (optional)Carrot sticks (optional)Zucchini sticks (optional)

Heat oven to 425 degrees. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off ex-cess skin and discard. Melt butter in 9x13-inch pan in the oven. Mix flour, salt and pepper in a large heavy-duty resealable plastic bag. Add chicken; seal bag tightly. Shake until chicken is completely coated with flour mixture. Place chicken in pan. Bake, uncovered, for 20 min-utes. Mix barbecue sauce, pepper sauce, Cajun seasoning and cum-in. Turn chicken. Pour sauce mix-ture over chicken; toss until evenly coated with sauce. Bake, uncov-ered, 10-12 minutes longer or until light golden brown on the outside the juice of chicken is no longer pink when center of thickest pieces is cut. Serve with dressing and veg-etable sticks, if desired.


30 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021 BUTTERMILK BREAKFAST CAKES¾ cup shortening (part butter, part Crisco)4 cups flour1 cup brown sugar1 cup sugar1 tsp. baking soda1 tsp. baking powder1½ cups buttermilk2 tsp. vanilla

Spray two 9-inch cake pans with nonstick cooking spray. Cream shortening and sugars together. Add flour, soda and baking pow-der and mix until well blended. Add buttermilk and vanilla and stir until mixture is evenly moist. It is a thick batter, but you may need to add a little more buttermilk. Bake at 375 degrees for 35-40 minutes.


CHAMBURGER½ pound Velveeta1 can Spam1 small bottle of stuffed olives1 small onion½ cup ketchup4 Tbsp. Miracle Whip

Place mixture on hamburger buns after it has been ground together in a meat grinder. Grind all ingredients except ketchup and Miracle Whip, which you will blend into the mixture by hand. Wrap sandwiches in foil. Place in warm oven until heated through and cheese is melted.


CHEESEBURGER & FRIESCASSEROLE2 pounds lean ground beef1 can (10¾ oz.) condensed mushroom soup, undiluted1 can (10¾ oz.) condensed cheddar cheese soup, undiluted1 pkg. (20 oz.) frozen seasoned French fries½ cup shredded cheddar cheese

Brown the beef and drain. Stir in soups. Pour into a greased 13x9-inch baking dish. Sprinkle with cheddar cheese. Arrange French fries over the top. Bake, uncovered, at 350 degrees for 50-55 minutes or until fries are golden brown. Makes 6-8 servings.


CHEESEBURGER MACARONI1 pound ground beef2 cups uncooked macaroni2½ cups water1/3 cup ketchup12 oz. Velveeta, cut up1½ tsp. onion powder

Brown meat in a large skillet; drain. Add water, ketchup and onion pow-der. Bring to a boil. Stir in macaroni; reduce heat to medium-low. Cover with tight lid. Simmer 8-10 minutes or until macaroni is tender. Add cheese and stir until melted.

Catherine MillerBoyers

CHICKEN & POTATOFOIL DINNER3 Tbsp. olive oil1 Tbsp. Dijon mustard1 Tbsp. whole grain mustard½ tsp. dried thyme¼ tsp. dried rosemaryZest of 1 lemonKosher salt and freshly ground black pepper to taste4 boneless, skinless chicken breasts1 lemon, thinly sliced2 Tbsp. chopped fresh parsley leaves16 oz. baby red potatoes, halved

Preheat oven to 375 degrees. Com-bine 2 Tbsp. olive oil, both mus-tards, thyme, rosemary and lemon zest in small mixing bowl. Season to taste with salt and pepper. Set mixture aside. Prepare four sheets of foil, each about a foot long. Di-vide the potatoes among the foil sheets in a single layer on each. Fold up sides of each foil packet to contain the serving. Drizzle with re-maining 1 Tbsp. olive oil and gently toss. Add more salt and pepper, if desired. Add chicken on top of each foil packet. With basting brush, or using fingers, coat mustard mixture on both sides of chicken. Finish by adding lemon slices on top of chick-en. Fold sides of foil over the chick-en to seal and place on packets on baking sheet. Cook foil packets until chicken is cooked through and potatoes are tender, about 25-30 minutes. Carefully peel back foil. Garnish with parsley and serve.

Sandy KingOil City

CHICKEN BISCUITCASSEROLE2 cups water1 cup rice4 skinless, boneless chicken breast halves, cut into bite-sized piecesSalt and freshly ground black pepper to taste26-oz. can cream of chicken soup1 cup milk1 cup shredded Mexican blend cheese10-oz. can refrigerated flaky-style biscuit dough, separated

Cook rice according to directions. Preheat oven to 350 degrees. In large skillet, pour just enough wa-ter to cover bottom. Add chicken and season with salt and pepper. Turn heat to medium-high and cook chicken for 7-10 minutes, adding water when necessary to keep pan wet. Add cooked rice, chicken soup, milk, and cheese to casserole dish and mix well. Arrange biscuit dough over the top, pressing down slight-ly. Bake 20-35 minutes until bis-cuits are golden and bottom layer is heated through. Makes 5 servings.

Sandy KingOil City

CHICKEN BROCCOLI BAKE1 pkg. frozen broccoli, cooked and drained3 cups chicken, cooked and chopped1 can cream of mushroom soup½ cup sour cream½ cup mayonnaise2 cups shredded cheddar cheeseStove Top stuffing mixMelted butter

Grease a 9x13-inch baking dish. Layer cooked broccoli to cover the bottom of the pan. Add chicken and spread over the broccoli. Mix soup, sour cream and mayonnaise to-gether in a bowl. Spread over chick-en layer. Layer shredded cheese, then stuffing mix. Drizzle melted butter over the top and bake at 350 degrees for 30 minutes.


CHICKEN CORDON BLEU CASSEROLEFilling:2 large ribs of celery, chopped2 eggs, beaten1 medium onion, chopped½ cup butter1½-2 cups milk8 cups bread cubes

Saute celery and onion in butter. Stir together the milk, eggs and bread cubes. Add sauteed mixture and set aside.

1 pound ham, chipped½ pound Swiss cheese, grated2-3 cups chicken, diced1 can cream of chicken soup½ milk

In a 9x13-inch baking dish, layer ham, cheese, filling and chicken. Mix soup and milk, then pour over the top. Bake at 350 degrees for 1-1½ hours.


Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 31CHICKEN ENCHILADAS2 cups cooked and shredded chicken3 cups shredded Monterey Jack cheese (divided)4½ oz. can chopped green chilies½ cup finely chopped onions19 oz. can green chile enchilada sauce8 corn tortillas (I prefer white corn)¾ cup dairy sour cream

Combine chicken, 2 cups of the cheese, green chilies and onion. In a small skillet, bring enchilada sauce to a boil and remove from heat. Dip each tortilla into heated sauce to soften. Spoon 1/3 cup of the chicken mixture and 2 Tbsp. of sour cream into the center of each tortilla. Roll tortilla around filling; place, seam-side-down, in a 12x8-inch baking pan. Pour remaining heated enchilada sauce over top. Bake 20 minutes at 350 degrees. Sprinkle with remaining cheese during the last 5 minutes of baking time. Serve with extra sour cream, chopped green onions, sliced black olives and extra cheese, if desired. Goes great with salad.


CHICKEN PASTA BAKE1 pound (16 oz.) pasta, uncooked (bowties or elbows)3 Tbsp. butter, unsalted1 chicken breast, cut into small pieces2 Tbsp. flour1 cup heavy cream¾ cup grated parmesan cheese1 cup shredded mozzarella cheeseSalt and pepper to tasteParsley to garnish

Preheat oven by turning broiler on. Cook pasta according to package instructions. Before draining, re-serve 2 cups of the water. This will help thin sauce later. In large cast iron or oven-proof skillet, melt 1 Tbsp. butter. Add cubed chicken and cook through. Remove chick-en to plate. Add remaining 2 Tbsp. butter to same skillet. Once butter has melted, add heavy cream and whisk with the butter. Add flour and whisk until thickened.

Season with salt and pepper, then add parmesan cheese. Continue whisking vigorously until sauce is quite thick. Add some of the re-served pasta water to help thin sauce. Add chicken back to skillet along with cooked pasta. Stir well until chicken and pasta are well coated. Top dish with mozzarella cheese and place under broiler for 5 minutes until golden brown. Watch carefully to avoid burning. Add more parmesan to top and parsley to gar-nish, if desired. Makes 6 servings.

Sandy KingOil City

CHICKEN SPAGHETTI8 pieces of chicken (raw)1 pound thin spaghetti, broken into 2-inch pieces2½ cups shredded sharp cheddar¼ cup finely diced green pepper¼ cup finely diced red bell pepper1 tsp. seasoned salt1/8-¼ tsp. cayenne pepper2 cans cream of mushroom soup1 medium onion, finely dicedSalt and freshly ground black pepper

Preheat oven to 350 degrees. Bring large pot of water to a boil. Boil chicken for a few minutes, then bring heat down to medium-low, al-lowing chicken to simmer for 30-45 minutes. Remove chicken. Remove 2 cups of the broth. Once chicken has cooled, remove skin and pull 2 cups of meat from chicken. For maximum flavor, cook spaghetti in same chicken cooking broth until al dente. Strain spaghetti. In large mixing bowl, combine with chicken, mushroom soup, 1½ cups cheese, green and red peppers, onions, seasoned salt and cayenne. Sprin-kle with salt and pepper. Stir in 1 cup of the reserved chicken broth, adding more if needed. Place all contents in casserole dish and top with remaining 1 cup cheese. Bake 45 minutes, uncovered. The cheese should be bubbly. If it starts to brown, cover with foil. Serve hot. Makes 8 servings.

Sandy KingOil City

CHICKEN STIR-FRY1 pound boneless, skinless chicken breasts, cut in ½-inch strips3 Tbsp. cornstarch4 Tbsp. soy sauce½ tsp. ginger½ tsp. garlic powder or 2 cloves of garlic, minced3 Tbsp. vegetable oil (divided)2 cups broccoli florets1 cup thinly sliced carrots1 onion, cut into wedges1 cup water1 Tbsp. chicken bouillon granules

Place chicken in a resealable bag. Add cornstarch and toss to coat. Combine soy sauce and ginger and add this to the bag. Shake well. Re-frigerate 30 minutes. In a large skil-let or wok, heat 2 Tbsp. of the oil. Stir fry the chicken until no longer pink, about 4-5 minutes. Remove and keep warm. Add remaining oil; stir fry the broccoli, celery, garlic, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to the pan. Cook and stir until thickened and bubbly. Serves 4.


CHICKEN ROYALEStuffing:2 cups seasoned bread crumbs½ cup hot water2 Tbsp. butter, melted2 Tbsp. finely chopped onion1 Tbsp. minced fresh parsley½ tsp. salt¼ tsp. poultry seasoning1/8 tsp. pepper

Preheat oven to 325 degrees. Com-bine bread crumbs, water, 2 Tbsp. butter, onion, parsley, salt, poultry seasoning and pepper.

Chicken:4 bone-in chicken breast halves½ cup flour½ tsp. paprika8 Tbsp. butter, melted

Place 1/3 cup stuffing under the skin of each chicken breast and secure with toothpicks. In a shal-low bowl, combine flour and papri-ka; coat chicken. Place in greased 13x9-inch baking dish. Drizzle with melted butter. Bake, uncovered, for 60-75 minutes (internal tempera-ture should reach 170 degrees).

Sauce:2 Tbsp. butter½ pound sliced fresh mushrooms¼ cup chopped onion2 Tbsp. flour½ tsp. salt½ tsp. pepper½ cup heavy whipping cream½ cup sour cream

Heat butter in large skillet over me-dium heat. Add mushrooms and on-ions. Stir and cook until tender, 2-3 minutes. Stir in flour, salt and pep-per. Whisk in cream until blended; bring to a boil. Cook and stir until thickened, 1 minute. Reduce heat; add sour cream. Stir just until heat-ed through. Do not boil. Serve with chicken. Makes 4 servings.

Sandy KingOil City

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These recipes were written by Mrs. Miller’s 2nd Grade Students at Hasson Heights Elementary

THIS PAGE WAS MADE POSSIBLE BY THESE PROUD SPONSORS

Recipes from Your “Kids’ Kitchen”

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These recipes were written by Mr. Forgey’s 2nd Grade Students at Hasson Heights Elementary



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Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 35CHOW MEIN1 pound diced lean pork, veal or chicken1/3 cup cooking fat2 cups water or meat stock2 cups diced celery½ cup diced onions2 cloves garlic, minced2 Tbsp. cornstarch2 Tbsp. soy sauce2 cans bean sprouts1 tsp. salt2 cups crisp chow mein noodlesFry meat 5 minutes in cooking fat. Add water or stock. Cover and simmer until meat is tender. Add celery, garlic and onion. Simmer 10 minutes. Moisten cornstarch in a little water. Add to first mixture. Add bean sprouts and soy sauce. Season with salt and pepper to taste. Heat thoroughly. Serve over crisp chow main noodles. Makes 6 servings.


COLORFUL VEGETABLEMEDLEY2 Tbsp. butter or margarine2 Tbsp. vegetable oil3 medium carrots, thinly sliced3 celery ribs, thinly sliced2 cups cauliflower florets1 cup broccoli florets¾ cup cubed fully cooked ham1 small onion, chopped½ cup cooked white rice½ cup shredded cheddar cheeseIn a large skillet, melt butter over medi-um heat. Add oil, carrots, celery, cauli-flower, broccoli, ham and onion. Cover and cook 15-20 minutes or until veg-gies are crisp-tender, stirring occasion-ally. Stir in rice and cook until heated through. Sprinkle with cheese. Remove from heat; cover for 2 minutes or until cheese is melted. Makes 4 servings.

Sandy KingOil City

CORNBREAD CHICKEN1 pkg. (8½ oz.) cornbread muffin mix1 envelope Ranch salad dressing mix1 cup milk6 boneless, skinless chicken breast halves (4 oz. each)4 Tbsp. vegetable oilIn a large resealable plastic bag, com-bine cornbread mix and salad dressing mix. Pour milk into a shallow bowl. Dip chicken in milk, then place in bag with dry mixture; shake to coat. In a large skillet or Dutch oven over medium-high heat, brown chicken on both sides. Cook, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.


CORN FLAKE CHICKEN STRIPS4 cups crushed plain Corn Flakes½ cup all-purpose flour1 tsp. Lawry’s Seasoned Salt½ tsp. pepper1 tsp. poultry seasoning2 eggs1 Tbsp. water4 boneless, skinless chicken breasts, cut into thin stripsVegetable oilMix together the Corn Flakes, flour, seasoned salt, pepper and poultry seasoning. Beat eggs with water. Dip chicken strips in egg mixture, then roll in Corn Flakes mixture, pressing firm-ly to coat chicken. Pour oil into a large skillet to a depth of about 2 inches. Heat oil to 250 degrees. Fry chicken strips 6-8 minutes or until done. Serve warm with your favorite dipping sauce.


CRACK CHICKEN CASSEROLE1 box chicken Rice-a-Roni1 cup carrots, thinly sliced½ cup green pepper, chopped½ cup onion, finely chopped1 can cream of chicken soup1 cup sour cream2 cups cooked chicken breast, chopped½ tsp. black pepper½ cup shredded sharp cheddar cheesePreheat oven to 350 degrees. Prepare 9x13-inch baking dish by spraying with Pam or lightly grease. Cook the boxed rice according to directions. During last 5 minutes of cooking time, add in green pepper, carrots and onion. Add cream of chicken soup and sour cream. Stir to combine. Add chicken breast and black pepper. Remove from heat. Pour contents into prepared dish. Sprinkle cheese over top. Bake for 30 minutes and serve immediately. Makes 6 serv-ings.

Sandy KingOil City

CREAMED EGGS ON TOAST6 hard-boiled eggs½ cup flour1½-2 cups milkSalt and pepper to taste6 slices bacon1 Tbsp. butterFry bacon in pan; do not drain. Remove bacon from pan. Add butter and flour to pan. Stir well. Add milk to make a me-dium thick gravy. Slice eggs and add to gravy. Add seasonings and heat. Serve on toast.


CREAMY CHICKEN POT PIE¼ cup butter½ cup flour¾ cup milk2 cups chicken broth1 tsp. celery seed1 tsp. onion powder2½ tsp. chicken base1 cup cooked and shredded chicken2 cups cooked mixed vegetables5 slices Velveeta cheese1 tube crescent rollsIn a saucepan, melt butter. Add flour, milk and chicken broth. Bring to a boil. Stir in chicken bits, vegetables, seasonings and cheese. Pour into an 8x11-inch baking dish. Place crescent rolls over the top of the mixture. Bake at 350 degrees for 30-35 minutes.


CROCK POT RED BEANS AND RICE1 pound dried red beans1 medium ham hock1½ cups white wine1 medium onion, chopped1 small bunch green onions, chopped½ cup chopped fresh parsley1 Tbsp. minced garlicFreshly ground pepper to tasteClean and sort dried beans. Cover in water and soak overnight. Brown ham hock in olive oil or similar oil until nice-ly browned. Mix remaining ingredients and cook on low for 6 hours. Serve warm over rice.


CRUSTLESS QUICHEWITH CRAB AND ONION3 large eggs1½ cup Half ‘n Half¼ cup butter, meltedDash of pepperDash of salt1 small can crab meat½ cup Bisquick¼ cup chopped onion1 cup Monterey Jack cheese, shreddedPreheat oven to 350 degrees. Spray a 9-inch quiche dish or pie plate with oil and set aside. In a medium bowl, com-bine eggs with Half ‘n Half. Then whisk in the salt, pepper, butter and Bisquick. Pour mixture into quiche dish. Add crab meat, onion and cheese. Push into liq-uid with fork to cover. Place in oven for 30 minutes. Check with a knife insert-ed 1 inch from the edge. Knife should come out clean. Let stand 10-15 min-utes to set up the cheese.


CUBAN SLIDERSSliders:2 pkgs. (12 oz. each) Hawaiian sweet rolls1¼ pounds thinly sliced deli ham or sliced pork9 slices Swiss cheese24 dill pickle slicesPreheat oven to 350 degrees. Without separating rolls, cut each package of roll in half horizontally; arrange bottom halves in greased 13x9-inch baking pan. Layer with ham, cheese and pick-les; place top halves of rolls on top.Topping:½ cup butter, cubed2 Tbsp. finely chopped onion2 Tbsp. Dijon mustardPoppy seeds (optional)In microwave, melt butter. Stir in mus-tard and onion. Add poppy seeds, if de-sired. Drizzle over rolls. Bake, covered, for 10 minutes. Uncover and bake un-til golden brown and heated through, 5-10 minutes longer. Makes 2 dozen.

Sandy KingOil City

DEEP DISH PIZZA1 loaf frozen bread, thawed1 pound hamburger½ pound sausage1 small onion, chopped1 can (4 oz.) mushrooms1½ cups canned tomatoes1 can (6 oz.) tomato paste½ tsp. salt½ tsp. sugar½ tsp. oregano½ tsp. basil½ tsp. marjoram½ tsp. garlic powder2 Tbsp. fresh parsley, chopped1 cup mozzarella cheese1 cup pepperoni, slicedLet dough rise until doubled in size. Cook meat and onion in skillet; drain off fat. Stir in remaining ingredients except cheese and pepperoni. Cover and let simmer 15 minutes. Cool to warm. Put dough in a 9x13-inch pan, spreading over the bottom and up the sides. Put filling over dough. Sprinkle with cheese and bake at 425 degrees for 15-20 minutes. After it comes out of the oven, place pepperoni over the top. Let stand 15 minutes.

Barbara KiferSligo

36 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021 DOUBLE GOOD MACARONIAND CHEESE1 box macaroni (dry)2 pounds cream-style cottage cheese4 cups cheddar cheese, grated2 cups sour cream2 eggs, beaten2 Tbsp. onion2 tsp. salt1 tsp. pepper3 Tbsp. wheat germCook macaroni and drain. Meanwhile, combine cheeses, sour cream, eggs and onion. Add seasonings. Gently fold hot cooked macaroni into cheese mixture. Spoon into buttered casse-role dish and sprinkle with wheat germ. Bake at 350 degrees for 45 minutes.


EASY CHICKEN TETRAZZINI16 oz. linguine, cooked al dente and drained½ cup butter, softened4 chicken breasts, cooked and diced2 cans cream of chicken soup2 cups sour cream1 tsp. salt½ tsp. pepper½ cup chicken broth2 Tbsp. grated parmesan cheese2 cups shredded mozzarella cheesePreheat oven to 350 degrees. In a me-dium mixing bowl, combine chicken, soup, sour cream, salt, pepper, but-ter and broth. Add noodles and mix together completely. Lightly grease a 9x13-inch baking pan. Pour noodle mixture into pan. Sprinkle cheeses on top. Bake 40-50 minutes. Serve hot or at least warm. Makes 8 servings.

Sandy KingOil City

EASY GARDEN BAKE1 cup chopped zucchini½ onion, chopped1 cup milk½ cup Bisquick baking mix¼ tsp. pepper1 cup chopped tomato½ cup grated parmesan cheese2 eggs½ tsp. saltGrease a 9-inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Beat remaining ingredients for 15 seconds in blender on high speed. Pour into plate. Bake at 400 degrees for 35 minutes or until knife inserted in center comes out clean. Cool for 5 min-utes before serving. You can also add 1 cup of cooked chicken pieces, but you may need to bake this in a 10-inch pie plate instead.


EGGPLANT PARMESAN2 eggplants2 eggs¼ cup water2 cups dry bread crumbs1 tsp. garlic powder1 tsp. salt2 tsp. Italian seasoningVegetable oil for frying1 pint pizza sauce (divided)2 cups mozzarella cheese (divided)Parmesan cheesePeel eggplant and slice into ½-inch rounds. Beat eggs with water in a small bowl. Mix bread crumbs and season-ings in another small bowl. Dip egg-plant rounds into the egg mixture, then in bread crumbs mixture. Fry in oil for 2-3 minutes per side. Spread a little pizza sauce in a greased 7x11-inch pan. Layer slices of fried eggplant, half the sauce and 1 cup of the mozzarella cheese. Repeat layers. Sprinkle par-mesan cheese over the top. Bake, cov-ered, at 350 degrees for 30 minutes. Serves 6.


EVERYTHING CHICKEN4 boneless, skinless chicken breasts, pounded to even thicknessKosher saltFreshly cracked black pepper2 Tbsp. melted butter¼ cup “Everything” seasoning blendFill a large bowl with 1 quart warm wa-ter and ¼ cup kosher salt or any salt you desire. Mix until most of the salt is absorbed. Add chicken breasts, let them sit in mixture to brine for 15 min-utes. Cover bowl and refrigerate for about 6 hours. Remove chicken from brine, rinse with cold water, then pat dry with paper towels. Heat oven to 425 degrees. Place chicken in single layer in a large baking dish. Brush both sides (turning once) evenly with melt-ed butter or olive oil. Sprinkle about 1 Tbsp. of seasoning blend evenly on top of each chicken breast. Gently pat chicken to add the seasoning, then mist the chicken with brief shot of cook-ing spray. Bake 18-20 minutes or until chicken is baked through and no longer pink (165 to 170 degrees). Once chick-en is cooked, remove pan from oven and loosely tent pan with foil. Let chick-en rest 5-10 minutes before serving. Makes 4 servings.

Sandy KingOil City

FISH CASSEROLE2 cups cooked, flaked fish (flounder, haddock or other whitefish)1 cup chopped celery2 Tbsp. margarine1 can cream of mushroom soup1 cup bread crumbs3 cups hard-cooked eggs, chopped¾ cup shredded cheddar cheeseCook celery in margarine until tender. Mix with remaining ingredients and place into a casserole dish. Bake 20-25 minutes.

Holly LongClarion-Limestone High School

FRENCH ONION BAKED CHICKEN3 Tbsp. butter2 tsp. olive oil4-5 large yellow or white onions, peeled and sliced in half¼ tsp. black pepper2 sprigs of fresh thyme3 cloves garlic, minced1 Tbsp. balsamic vinegar2/3 cup reduced-sodium beef broth4 boneless, skinless chicken breasts½ tsp. kosher salt½ tsp. black pepper½ tsp. dried thyme1 tsp. garlic powder1 cup shredded mozzarella or Gruyere cheese1/3 cup shredded parmesan cheeseHeat a large skillet over medium-high heat. Add butter, olive oil and sliced on-ions. Season with ¼ tsp. pepper. Add the thyme sprigs and cook for 8 min-utes, stirring very occasionally. While onions are cooking, preheat oven to 400 degrees and butter a 9x13-inch baking dish. Set it aside. After 8 minutes, re-duce heat on pan of onions down to med-low and cook them for another 15 minutes or so, stirring occasionally. Stir in the garlic; cook for 1 minutes. Stir in balsamic vinegar and 1/3 cup beef broth. Stir and cook for another minute or so until onion mixture is thick with jam-like consistency. Add about ½ cup of caramelized onions to prepared baking dish and add remaining 1/3 cup beef broth to dish. Stir. Season chicken breasts on both sides with salt, pepper, dried thyme and garlic powder. Arrange chicken in prepared baking dish and top each chicken breast with generous spoonful of caramelized onions. Top the chicken with onions, mozzarella and parmesan. Bake for 25 minutes or until the chicken is cooked to 165 degrees internally. Makes 4 servings.

Sandy KingOil City

FRENCH TOAST1 egg1 tsp. milk1 tsp. vanilla extract2 tsp. sugarButter (for the griddle)Cinnamon2 slices breadSyrupMix egg, milk and vanilla in a bowl. Add sugar. Place butter on the griddle and wait for butter to melt. Dip both sides of bread into the egg mixture. Sprinkle cinnamon on bread and place it, cin-namon-side-down, on hot griddle. Add syrup before serving.

Paige WhitlingKeystone High School

FRESH SALMON CAKES WITHSPICY LEMON MUSTARD SAUCE½ red bell pepper, finely chopped½ green bell pepper, finely chopped2 garlic cloves, chopped1 Tbsp. olive oil2 Tbsp. water1 pound fresh salmon meat½ cup fresh fine white bread crumbs3 scallions, thinly sliced3-4 Tbsp. heavy creamSalt and pepper to tasteDash of Tabasco sauce1-2 dashes Worcestershire sauceOlive oil for fryingSaute peppers and garlic in olive oil. Add water and cook until liquid evap-orates. Remove from heat. Break up salmon meat but do not chop it. Mix salmon with bread crumbs. Mix in sau-teed peppers and garlic and add raw scallions. Add cream until mixture binds but is not mushy. Season to taste with salt and pepper, Tabasco and Worces-tershire sauce. Cover and refrigerate for at least 1 hour and 15 minutes be-fore cooking.Spicy Lemon Mustard Sauce:4 garlic cloves, finely choppedJuice of 1 lemon2 Tbsp. water1 cup heavy cream1 Tbsp. Dijon mustardSalt and pepper to tasteTabasco sauce to tasteWorcestershire sauce to tasteCook garlic, lemon juice and water over medium heat until very little liquid is left in the saucepan. Add cream and bring to a boil. Reduce heat and simmer about 10 minutes until sauce is thick-ened. Stir in mustard, salt, pepper, Ta-basco and Worcestershire to taste. Set aside in a warm place. Shape salmon mixture into 3-oz. patties and fry in olive oil until golden brown. Drain on paper towels. Serve cakes with warm sauce. Makes 8 cakes.


Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 37GARDEN VEGETABLE WRAPS½ cup cream cheese4 flour tortillas1 cup lightly packed spinach leaves1 large tomato, thinly sliced¾ cup shredded carrots8 slices Muenster or Monterey Jack cheese1 small yellow bell pepper, choppedSpread 2 Tbsp. cream cheese over each tortilla. Top with spinach and tomato to within 1 inch of the edge. Sprinkle with carrots. Top with cheese slices. Sprinkle with bell pepper. Roll up tortillas tightly. Serve immediate or wrap securely in plastic wrap and re-frigerate no longer than 24 hours.


GAZPACHO RICE2 Tbsp. butter or margarine1 tsp. finely chopped garlic1 medium tomato, chopped½ cup peeled, seeded and chopped cucumber½ cup sliced green onions2 cups water1 pkg. Lipton Rice & Sauce – Spanish1 Tbsp. finely chopped fresh cilantroPepper to tasteIn medium saucepan, melt butter and cook garlic over medium heat for 30 seconds. Stir in tomato, cucumber and green onions. Cook over medium heat for 1 minute. Add water and rice and Spanish sauce; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes or until rice is tender. Stir in cilantro and pepper. Makes 4 servings.

Sandy KingOil City

GENERAL TSO’S CHICKENAND RICE4 cups white riceBag of popcorn chickenGeneral Tso’s sauce2 cups waterPreheat oven to 400 degrees and cook popcorn chicken on a try for 15-20 min-utes. While that cooks, start to boil wa-ter and pour in rice. Stir occasionally as it cooks for 15-20 minutes. After both are ready, put the popcorn chicken into a Tupperware container and pour in as much General Tso’s sauce as de-sired. Close the lid and shake to coat the chicken with sauce. Add rice into serving bowls, add chicken and more sauce, if desired.

Dan CloverNorth Clarion High School

GOLDEN GAME HENS6 Cornish hens (20 oz. each)1 medium-tart apple, sliced1 medium onion, sliced¼ cup butter, melted¼ cup soy sauceLoosely stuff hens with apple and on-ion slices. Place on a rack in a shallow baking pan. Combine butter and soy sauce and brush over hens. Bake un-covered at 350 degrees for 50-60 min-utes or until a thermometer reads 165 degrees and juices run clear, basting occasionally.


HAM AND SWISS CASSEROLE5 cups egg noodles, cooked al dente and drained2 cups cubed fully cooked ham2 cups shredded Swiss cheese1 can cream of celery soup1 cup sour cream½ cup chopped green pepper½ cup chopped onionIn greased 13x9-inch baking dish, layer half of the noodles, ham and cheese. In a small bowl, combine soup, sour cream, green pepper and onion. Spread half of this mixture over top. Repeat layers. Bake, uncovered, at 350 degrees for 40-45 minutes or until heated through. Makes 6-8 servings.

Sandy KingOil City

HAM AND SWISS CASSEROLE8 oz. medium noodles, cooked and drained2 cups fully cooked ham, cubed2 cups shredded Swiss cheese1 can cream of celery soup, undiluted1 cup sour cream¼ onion, gratedIn a greased 9x13-inch baking dish, layer half of the noodles, ham and cheese. In a small bowl, combine soup, sour cream and onion. Spread half of this mixture over first layer in pan. Re-peat layers. Bake, uncovered, at 350 degrees for 40-45 minutes or until heated through.


HAMBURGER AND TATER TOTCASSEROLE1 can whole kernel corn, drained½-1 can milk1 bag frozen Tater Tots1 can peas, drained

1 can green beans, drained (optional)1½ pounds hamburger1 can cream of chicken or celery soupBrown hamburger and drain. Mix to-gether all remaining ingredients except Tater Tots. Add hamburger and spread mixture in a 9x13-inch pan. Line Tater Tots side-by-side across the top. Bake at 350 degrees for 30-45 minutes or until mixture is bubbly and Tater Tots are browned.


HAWAIIAN CHICKEN1/3 cup ketchup1/3 cup low-sodium soy sauce1/3 cup packed light brown sugar2 Tbsp. rice vinegar3 pounds (9 pieces) boneless, skinless chicken thighs, trimmed of fat1 Tbsp. Sriracha sauce (optional)1 Tbsp. Worcestershire sauce1 tsp. sesame oil or more to taste1½ Tbsp. minced garlic1½ Tbsp. peeled, minced fresh gingerCombine ketchup, soy sauce, brown sugar, rice vinegar, Sriracha, Worces-tershire, sesame oil, garlic and ginger in a large mixing bowl. Add ¼ cup to small bowl and refrigerate for later. Add chicken to remaining marinade and toss to coat all. Cover and refrigerate for 2-8 hours. Preheat grill to medium heat. While grilling chicken, baste with the separated ¼ cup marinade. Grill for about 15 minutes or until chicken is ful-ly cooked. Makes 9 servings.

Sandy KingOil City

HERBED SAUSAGE GRAVYOVER CHEESE BISCUITSBiscuits:2¼ cups flour3 tsp. baking powder½ tsp. salt½ cup 2% milk¼ cup canola oil½ tsp. dried oregano1 oz. mozzarella cheese, cut into 8 cubes about ½-inch widePreheat oven to 450 degrees. Whisk flour, baking powder and sale. Stir in milk and oil just until moistened. Turn onto lightly floured surface; knead gen-tly 8-10 times. Roll to ½-inch thickness; cut with floured 2½-inch biscuit cutter. Place a pinch of oregano in center of each biscuit; top with cheese cube. Moisten edge of dough with water and pull up over cheese, forming a pouch. Pinch tightly to seal. Place, seam side down, on lightly greased baking sheet, pressing down lightly. Bake until golden brown, 12-15 minutes.Gravy:½ pound bulk pork sausage¾ cup 2% milk1 tsp. dried oregano¼ cup flour1 cup cold waterIn large cast iron or heavy skillet, cook sausage over medium heat until no lon-ger pink; drain. Stir in milk and orega-no. Mix flour and water until smooth; add to sausage mixture. Bring to a boil. Cook and stir until thickened, about 2 minutes. Serve gravy with biscuits. Makes 4 servings.

Sandy KingOil City

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38 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021 HOLIDAY STUFFED PASTA24 jumbo pasta shells, uncooked2 cups spaghetti sauce2 cups Ricotta cheese1 cup shredded mozzarella cheese½ cup grated parmesan cheese2 Tbsp. chopped fresh parsley½ tsp. pepper2 eggs1 cup pesto (optional)Heat oven to 350 degrees. Cook pas-ta shells to al dente and drain. Spread spaghetti sauce in ungreased 13x9x2-inch pan. Mix remaining ingredients ex-cept pesto. Fill each shell with about 2 Tbsp. of the cheese mixture. Arrange shells on spaghetti sauce. Cover and bake for about 45 minutes or until hot. Serve with pesto, if desired. Makes 8 servings.

Sandy KingOil City

HOLIDAY STUFFING BALLS2 loaves stale bread, cubed1 Tbsp. poultry seasoning2 Tbsp. olive oil1 cup onion, diced1 cup celery, diced14 oz. chicken broth¼ pound butter1 pound sage sausage, uncased¾ cup mayonnaiseSalt and pepper to tasteCombined bread cubes and poultry seasoning and mix well. Set aside and allow to go stale overnight. Preheat oven to 350 degrees. Heat olive oil over medium-high heat. Add onion and saute until lightly caramelized. Remove from skillet and keep warm. Saute sage sausage over medium-high heat until browned. Remove from skillet and keep warm. Heat chicken broth and butter over medium-high heat until boil-ing. Combine onion mixture, sausage, broth and bread in a large bowl with mayonnaise. Mix until well blended. Season with salt and pepper to taste. Form into 2-inch balls and place on greased cookie sheet. Bake at 350 de-grees for 30 minutes or until browned.


HONEY-GARLIC SLOW COOKERCHICKEN THIGHS4 chicken thighs½ cup soy sauce½ cup ketchup1/3 cup honey3 cloves garlic, minced1 tsp. dried basilPlace chicken thighs in bottom of slow cooker. In a small mixing bowl, com-bine the rest of the ingredients. Pour over chicken. Cook on low for 6 hours. Makes 4 servings.

Sandy KingOil City

JALAPENO CREAM CHEESE STUFFED CHICKEN BREASTS2 chicken breasts½ tsp. garlic powder½ tsp. paprika¼ tsp. cayenneSalt and pepper to taste1 Tbsp. avocado oil (or olive oil)Slice a pocket into the chicken breasts. Make sure the bottom half is thick enough to hold the cream cheese fill-ing. Mix garlic powder, paprika, cay-enne, salt, pepper and oil together and rub mixture into the chicken breasts.Filling:3 Tbsp. cream cheese1 jalapeno, diced2 Tbsp. fresh dill2 tsp. lime juiceCombine filling ingredients in a small bowl and mix well. Add filling to a piping bag and pipe into the chicken breasts. Sear chicken in pan over high heat on both sides, 2-3 minutes. Cover pan and cook on low for 8-10 minutes. Transfer to a cutting board and cut into slices. Add extra cream cheese if desired.

Jayden SchefticClarion Area High School

LASAGNA PORTABELLA MUSHROOM CAPS8-10 large portabella mushroom caps, stemmed and cleaned8-oz. bag of mozzarella cheese2 cups of spaghetti sauceItalian seasoningParmesan cheeseCheese Filling:2 cups of Ricotta cheese½ cup grated parmesan cheese1 egg¼ tsp. garlic powder½ tsp dried parsleyMix together in a bowl and set aside.Meat Filling:1 pound of mild sweet sausage (can use turkey sausage), crumbled1½ cups of spaghetti sauce½ cup of diced onionSalt and pepper to taste¼ cup grated parmesanFry sausage in a skillet and drain ex-cess fat off the meat. Add onions and cook 2-3 minutes. Add remaining ingre-dients to the skillet and simmer.Spray two 9x13-inch baking dishes with Pam. Place mushrooms in the pans. Place a spoonful of the meat mix-ture in a cap and then a layer of Ricotta and then another layer of meat; then sprinkle all with ½ bag of the mozzarel-la cheese. Pour the 2 cups of remain-ing sauce and cheese on the top of the mushrooms and sprinkle with Italian seasoning. Cover loosely with foil and bake at 350 degrees for 45 minutes. Remove foil and sprinkle with parme-san cheese before serving.


LEAH’S FABULOUS PUMPKINOATMEAL½ cup oatmeal¼ cup pumpkin1 cup milk1 Tbsp. cinnamon¼ tsp. ginger1 tsp. pumpkin spicePinch of nutmegLarge pinch of salt¼ cup raisinsMix all ingredients together. Cook in mi-crowave or on stovetop until thickened. For best results, top with dark maple syrup or vanilla yogurt.

Leah AllioTionesta

LEAH’S FANTASTICPUMPKIN PANCAKES2¼ cups milk2 Tbsp. + 1 tsp. vinegar3 cups flour1½ tsp. baking soda6 Tbsp. sugar1½ tsp. salt2½ tsp. cinnamonPinch of nutmegDash of cloves¼ tsp. ginger1½ tsp. pumpkin spice6 Tbsp. melted butter3 eggs, separated¾ cup pumpkinMix vinegar and milk together and let stand 5 minutes. Combine all dry in-gredients together. Beat in egg yolks, pumpkin and soured milk. Then add butter. Beat egg whites until fluffy and fold into batter. Drop by ¼ cupfuls onto griddle heated to 350 degrees.

Leah AllioTionesta

LI’L CHEDDAR MEAT LOAVES1 egg¾ cup milk1 cup shredded cheddar cheese½ cup quick cooking oats½ cup chopped onion1 tsp. salt1 pound lean ground beef2/3 cup ketchup½ cup packed brown sugar1½ tsp. prepared mustardIn a bowl, beat the egg and milk to-gether. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into 8 loaves and place in a greased 13x9-inch baking dish. Combine ketchup, brown sugar and mustard. Spoon over the loaves. Bake, uncovered, at 350 degrees for 45 minutes or until meat is no longer pink.Nancy G. JolleyFranklin

LOW-CARB GOULASH1 pound ground turkey1 sweet onion, diced8-oz. pkg. sliced baby bella mushrooms1 sweet bell pepper, diced2 cloves garlic, minced1 Tbsp. Italian seasoning16-oz. can of tomato sauce8-oz. can of petite diced tomatoes1 small can of tomato pasteSalt and pepper to taste2 cups mild cheddar cheese½ cup parmesan cheeseIn a saucepan with a little bit of olive oil, fry the turkey, onions, peppers and mushrooms together. Add garlic and Italian seasoning and cook 1-2 min-utes. Add sauce and diced tomatoes; bring to a simmering boil. Add tomato paste until thickened (may not use the whole can). Salt and pepper to taste. Also may add more Italian seasoning, if desired. Mix in cheeses and reduce heat to low and cover with a lid. Cook 15 minutes. Serve with tossed salad.


MAKE-AHEAD BREAKFASTCASSEROLE1 pound bulk sausage, cooked and drained1 pound bacon, cooked and drained, then cut into small pieces1 pound ham, cubed (optional)½ cup green pepper, chopped (optional)½ cup onion, chopped (optional)½ cup mushrooms, chopped (optional)½ cup tomatoes, chopped (optional)8 eggs2 cups milk1 tsp. dry mustard1 tsp. salt1 cup shredded cheddar cheese6 slices white bread, cubedGrease 9x13-inch cake pan. Beat eggs, then add milk and seasonings. Pour half of the egg mixture into pan, then add a layer of whatever meat you want to include. Then add bread cubes. Add the rest of the egg mixture. Sprin-kle with cheese over the top. Cover and refrigerate overnight. Bake for 1 hour at 350 degrees.

Sharon WiseOil City

MAMMA MIA’S ITALIAN MEATBALLS1 egg1 pound beef1½ Tbsp. parmesan cheese1½-2 tsp. Italian seasoning¼ tsp. garlic powder1 tsp. salt2 Tbsp. milk10 crushed saltine crackersMix all of the ingredients together and then roll into a 1½-inch balls. Bake on cookie sheet at 350 degrees for 12-14 minutes or until done.Leah AllioTionesta

Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 39MEATBALL GREEN BEANSTROGANOFF1 Tbsp. oil2 cups fresh green beans, broken into 2-inch pieces1/3 cup red bell pepper strips, cut into 1-inch pieces1/3 cup chopped onion1 garlic clove, minced1 can cream of chicken soup¼ cup water1 Tbsp. Worcestershire sauce12 frozen or homemade meatballs1 cup sour creamHot cooked noodles or mashed potatoesHeat oil in large skillet over medium heat. Add green beans, bell pepper, onion and garlic. Cook and stir for 4-6 minutes or until onion is crisp-tender. Stir in soup, water, Worcestershire sauce and meatballs. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until meatballs are thor-oughly heated and green beans are tender, stirring and turning meatballs occasionally. Stir in sour cream, heat over low heat until warm, stirring oc-casionally. To serve, spoon stroganoff mixture over noodles or mashed pota-toes. Makes 4-6 servings.

Sandy KingOil City

MEATBALL TORTELLINI1 pkg. (12 oz.) frozen fully cooked Italian meatballs, thawed2 cups uncooked dried cheese tortellini2¼ cups water1 tsp. Creole seasoning16-oz. pkg. frozen California Blend vegetables, thawedIn a 3-quart slow cooker, combine meatballs and tortellini. In large bowl, whisk soup, water and Creole season-ing. Pour over meatball mixture; stir well. Cook, covered, on low until tor-tellini is tender, 3-4 hours. Add veggies during last half-hour of cooking time. Makes 6 servings.

Sandy KingOil City

MILE-HIGH ENCHILADA PIE6 corn tortillas (6-inch)12 oz. salsa1 can (15 oz.) kidney beans, rinsed and drained1 cup shredded cooked chicken1 cup shredded Monterey Jack cheese with jalapeno peppersChopped fresh cilantro (optional)Sliced red bell pepper (optional)Prepare foil handles by tearing off three 18x2-inch strips of heavy-duty foil (or regular foil folded). Crisscross foil strips to make a spoke design. Place in a crock pot or slow cooker. Place 1 torti-lla on top of foil handles. Top with small

amounts of salsa, beans, chicken and cheese. Continue layering in order us-ing remaining ingredients, ending with tortilla and cheese. Cover and cook on low 6-8 hours or on high 3-4 hours. Pull pie out with foil handles. Garnish with fresh cilantro and sliced red bell pep-per. Makes 4-6 servings.


NOT-SO-SLOPPY JOES1½-2 pounds ground meat12-oz. bottle chili sauce1 tsp. salt1 Tbsp. prepared yellow mustard4 Tbsp. brown sugar1 tsp. ground clovesBrown ground meat in skillet until all pink is gone. Add chili sauce, salt, mus-tard, brown sugar and ground cloves. Mix thoroughly and simmer for a few minutes. Serve hot on sandwich buns. More cloves may be added as desired.

Shirley BloomsterMarienville

ORANGE ROUGHY½ cup orange juice4 pieces orange roughy fillets (6 oz. each)2 Tbsp. olive oil1 Tbsp. tarragonZest of 2 oranges (optional)Pour orange juice into a shallow bak-ing dish large enough to hold the fish in one layer. Brush fillets lightly with oil on both sides and place then in the baking dish. In a small bowl, combine tarragon and orange zest. Add pepper to taste. Sprinkle over the fish, patting it lightly to form a thin crust. Bake for 20-25 minutes until the fish flakes easily when tested with a fork. Using a long metal spatula, carefully transfer the fish to a serving dish.Joan KratzerCooperstown

PEANUT BUTTER AND JELLYFRENCH TOAST8 slices white bread4 tsp. peanut butter4 tsp. grape jelly2 large eggs¼ cup milk1 Tbsp. sugarDash ground cinnamon1 Tbsp. butter or margarineSpread each of 4 bread slices with 1 tsp. peanut butter. Spread remaining

bread slices with 1 tsp. grape jelly, and place jelly-side-down on top of slices with peanut butter. Cut each sandwich in half diagonally. Stir together eggs and the next 3 ingredients in a shallow dish. Melt butter in a large nonstick skil-let over medium heat. Dip sandwiches into egg mixture, evenly coating each side. Cook sandwich halves in batches for 2½ minutes per side or until golden brown. Makes 4 servings.

Kitara IapoltClarion-Limestone High School

PEPPERONI & SAUSAGE PIZZAPrepared pizza crust½ cup pizza sauce2 cups shredded mozzarella cheese4 oz. bulk or Italian sausage, cooked and drained1/3 cup pepperoni slices1/3 cup matchstick pieces of green bell pepperPreheat oven to 425 degrees. Spray pan with cooking spray. Spread sauce over slightly cooked pizza crust. Add 1 cup of the cheese, then add sausage, pepperoni and bell pepper pieces. Sprinkle the remaining 1 cup of cheese over the top. Cook for roughly 6 min-utes or until crust is crispy and golden brown and the cheese is melted.


PIZZA BURGERS1 pound lean hamburger1 pound Italian sausage3 cups Ragu or Prego sauce½ cup parmesan cheese½ cup mozzarella cheese

Italian hamburger bunsSalt and pepperPepperoni slices (optional)Brown hamburger and sausage. Add salt and pepper to taste. My sugges-tion is to salt it lightly since there’s al-ready salt in the sausage. Turn off heat. Add 3 cups Ragu or Prego sauce to the meat. Add both cheeses and mix well. This will be thick. Spread onto buns, open-face style. Add a couple pieces of pepperoni to each bun, if desired. Place buns on cookie sheet and bake at 350 degrees for 15-20 minutes or until buns are crisp around the edges and the topping is heated through.


PIZZA RICE1 large green pepper, chopped1 garlic clove, minced2 Tbsp. butter or margarine1½ cups water1 can (8¼ oz.) whole tomatoes1 envelope Good Seasons Italian salad dressing mix1½ cups Minute Rice1 cup shredded mozzarella cheese½ cup sliced pitted ripe olives1 Tbsp. parmesan cheese (optional)Cook and stir pepper and garlic in hot butter in a large skillet until tender. Add water and tomatoes, breaking up tomatoes. Stir in salad dressing mix. Bring to a full boil. Stir in rice, ¾ cup mozzarella and olives. Cover and re-move form heat. Let stand 5 minutes. Fluff with fork. Sprinkle with remaining mozzarella and parmesan. Serve with hamburgers, tomato slices, onion rings and lettuce. Makes 4 servings.

Sandy KingOil City

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40 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021 POTATO LASAGNA2 Tbsp. olive or vegetable oil2 garlic cloves, minced½ tsp. salt½ tsp. pepper7 medium potatoes, sliced ¼ inch thick1 pound bulk Italian sausage1 large onion, chopped2 pkgs. (10 oz. each) frozen chopped spinach, thawed and drained1 cup Ricotta cheese¼ cup Italian-seasoned dry bread crumbsDash of cayenne pepperAdditional salt and pepper to taste2 cups shredded mozzarella cheese½ cup chicken broth2 Tbsp. grated parmesan cheeseIn large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in ungreased 15x10-inch baking pan. Cover tightly with foil. Bake at 425 degrees for 35-40 minutes or until tender. Cool about 15 minutes. In large skillet, combine sausage and onion. Brown and drain. Combine spinach, ri-cotta, crumbs, cayenne, salt and pepper; mix well. Arrange 1/3 of potatoes even-ly in greased 13x9x2-inch baking dish. Layer with half of the spinach mixture, half of the sausage and half of the moz-zarella. Repeat with a third of potatoes and remaining spinach mixture, sausage and mozzarella. Pour broth over all. Top with remaining potatoes. Sprinkle with parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes. Let stand 5 minutes before serving. Makes 8-10 servings.

Sandy KingOil City

POW WOW BUNS½ can ground lunch meat (Spam)1 Tbsp. finely chopped onion2 Tbsp. sweet relish2 hard-boiled eggs, chopped1 Tbsp. ketchup½ cup cubed cheese3 Tbsp. melted butter6-8 bunsMix all ingredients except buns together. Place 2 spoonfuls of mixture onto open-face buns on a cookie sheet. Cover with foil. Heat oven to 375 degrees and bake buns for 15-20 minutes. Serve warm.

Raley YoriUnion High School

PUMPKIN PANCAKES WITH HOMEMADE CARAMEL SYRUP1½ cups buttermilk1 cup pumpkin puree1 egg2 Tbsp. olive oil2 cups flour3 Tbsp. brown sugar2 tsp. baking powder1 tsp. baking soda1 Tbsp. pumpkin spice½ tsp. saltMix ingredients together. If the batter is too thick to pour, add more milk until de-sired consistency. Preheat griddle or fry-ing pan over medium heat. Pour batter

onto griddle. Cook until done and brown on both sides. Makes 20-24 pancakes.Caramel Syrup:1 cup butter2 cups light brown sugar2/3 heavy creamPinch of saltIn a medium saucepan, melt the butter. Add brown sugar and heavy cream. Stir continuously until it comes to a boil. Boil for 3 minutes while stirring. Remove from heat and allow to cool. Add a pinch of salt. Can be stored in refrigerator for 1 month. Tastes good on pumpkin pancakes, ice cream and apple pie.


RAISED PECAN FLAPJACKS1 pkg. dry yeast¼ cup warm water1 egg1 cup milk2 cups Bisquick½ cup pecan piecesDissolve yeast in warm water. Add egg, milk and Bisquick. Beat with mixer until smooth. Cover and let stand at room tem-perature for 1 hour or refrigerator over-night. Just before baking, stir in pecans. Bake on hot griddle. Serve with hot ma-ple syrup. Serves 2.


RESCUE SQUAD RIBS1 rack pork ribsSweet Baby Ray’s Original BBQ SauceRub:2 Tbsp. brown sugar1 Tbsp. chipotle powder1 Tbsp. smoked paprika1 Tbsp. dried oregano½ Tbsp. crushed red pepper½ Tbsp. parsley½ Tbsp. onion powder½ Tbsp. garlic powder1 tsp. salt1 tsp. pepperMix the dry rub ingredients together and spread liberally onto ribs. Place ribs on baking sheet and into a 275-degree oven for 90 minutes. Flip the ribs and bake for another 90 minutes. Spread Sweet Baby Ray’s Original sauce over baked ribs and cook for another 45 minutes or up to 1 hour.


RICE PIECrust:½ of 8 oz. can tomato sauce½ cup bread crumbs1 pound hamburger½ cup onion, minced¼ cup green pepper, minced1½ tsp. salt½ tsp. pepper½ tsp. oreganoCombine crust ingredients and press into a 9-inch pie pan.

Filling:1½ cups white rice, prepared according to package directions1½ cups tomato sauce1 tsp. salt1 cup water1 cup shredded cheddar cheese (divided)½ cup parmesan cheeseburgerMix filling ingredients together, using just half of the cheese listed above. Spoon filling into pie shell. Cover with alumi-num foil and bake at 350 degrees for 25 minutes. Uncover and sprinkle reserved cheese over the top. Bake for 15 more minutes until cheese is melted.

Sharon WiseOil City

RIGATONI CASSEROLE2¾ cups uncooked rigatoni pasta1 pound ground beef1 jar (26 oz.) organic tomato basil sauce2 cups shredded mozzarella cheese½ cup grated parmesan cheeseHeat oven to 350 degrees. Spray baking dish with cooking spray. Cook pasta ac-cording to package directions. Cook beef in 10-inch skillet for 5-7 minutes, stirring while it cooks. Drain and add to pasta. Add pasta sauce and half the mozzarella cheese to the meat mixture and combine well. Sprinkle the rest of the mozzarella cheese and the parmesan cheese over the top. Cover with foil and bake 25-30 minutes or until casserole is heated through.


SALMON PUFF4 eggs, lightly beaten10¾-oz. can cream of mushroom soup, undiluted2 cups soft bread cubes1 small onion, minced½ tsp. lemon juice½ cup milk14¾-oz. can salmon, drained and flaked1 Tbsp. minced parsley2 Tbsp. butter or margarine, meltedIn a large bowl, combine eggs, milk and soup. Stir in remaining ingredients and pour into a 10x6x2-inch baking dish. Bake at 350 degrees for 50 minutes or until mixture appears to be set. Let stand for 5 minutes before serving.


SANTE FE CHICKEN3 pounds chicken, cooked and cubed1 envelope taco seasoning2 cans black beans, washed and rinsed2 cans corn, drained2 large jars salsa, or moreCombine all ingredients and heat. Serve hot over rice and top with lettuce, shred-ded cheese, sour cream and crushed Doritos.


SAVORY CRESCENTCHICKEN SQUARES6 oz. cream cheese, softened5 Tbsp. butter, melted (reserve 1 Tbsp.)4 cups cooked, cubed chicken or turkey¼ cup milk½ tsp. salt½ tsp. pepper2 Tbsp. copped onion2 cans (8 oz. each) Pillsbury crescent rollsCroutons, crushedSauce:1 can mushroom soup1/3 cup milkPreheat oven to 350 degrees. In a bowl, blend cream cheese and 4 Tbsp. of the melted butter; mix until smooth. Add next 6 ingredients and mix well. Separate crescent rolls into 8 rectangles and press perforations to seal. Spoon ½ cup chick-en mixture onto center of each rectangle. Pull 4 corners of dough to top center of filling and twist firmly. Place on ungreased cookie sheet and brush with butter. Sprin-kle with crushed croutons. Bake 20-30 minutes at 350 degrees. Heat sauce in-gredients together until bubbly and pour over baked squares.


SAVORY GRILLED CHEESE-BACON-TOMATO SANDWICH8 slices thickly sliced bacon1 ripe tomato, medium sized4 oz. cream cheese2 oz. shredded sharp cheddar cheese½ tsp. garlic powder2 jalapeno peppers, small to medium size, chopped1 loaf marble Rye bread4 slices white cheddar cheese4 oz. Gruyere cheddar cheese, shreddedSoften cream cheese and set aside. Pre-pare the bacon to desired crispness. After bacon is cooked, sauté the jalapeño pep-per in the bacon grease until softened; drain on paper towels. Shred Gruyere cheddar cheese and sharp cheddar cheese (keep separated). Thinly slice to-mato. Mix softened cream cheese, garlic powder and the shredded sharp cheddar; set aside. Start building the sandwiches using 3 slices of marble Rye bread for each sandwich. Toast 2 slices, 1 for in the middle of each sandwich. Generously but-ter one side of the other 2 slices of bread for each sandwich. Place 1 slice bread, buttered side down, for each sandwich on griddle while building the sandwiches. Next, for each sandwich, place half of the shredded Gruyere as the first layer, then half of the bacon as next layer. Spread softened cream cheese mixture on one side of toasted bread and place that side down on bacon. Then spread mixture on the other side of toasted bread. Next, top with half of the sautéed jalapeños, then half of the thinly sliced tomatoes, then 2 slices of white cheddar to cover the to-matoes. Top with other piece of bread, buttered side up. Grill the sandwiches on medium heat, turning when bread golden brown on each side.

Tina HartFranklin

Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 41SAVORY SALMON LOAF1 cup bread crumbs2 eggs, slightly beaten¼ cup milk1 can (14¾ oz.) salmon, flaked (remove any skin and bones)1 Tbsp. lemon juice½ tsp. pepper½ tsp. kosher salt1 tsp. dry dill OR ½ tsp. sage¼ cup finely chopped onion1 Tbsp. chopped parsley1 Tbsp. melted butterMix all ingredients together and push into buttered loaf pan.Topping:½ sleeve Ritz crackers3 Tbsp. melted butterMix together and sprinkle on top of loaf. Bake at 350 degrees for 45 minutes.


SEAFOOD CASSEROLE8-oz. pkg. noodles, cooked al dente and drained1 pound shrimp, shelled, deveined and cooked7½-oz. can crab meat, drained, boned and flaked5-oz. can sliced water chestnuts, drained¼ cup coarsely chopped pimento2 Tbsp. butter or margarine3 Tbsp. finely chopped onion¼ cup finely chopped green pepper4-oz. jar sliced mushrooms, drained2 Tbsp. butter or margarine2 Tbsp. flour1 tsp. salt½ cup dry sherry (optional)3 cups light creamCombine shrimp, crab meat, water chest-nuts and pimento in a large mixing bowl. Heat 2 Tbsp. butter in medium saucepan. Add onion, green pepper and mush-rooms and saute gently 5 minutes or un-til tender. Add to seafood mixture. Heat 2 Tbsp. butter in same saucepan. Stir in flour and salt, cooking for 1 minute. Re-move from heat and gradually stir in sher-ry and cream. Cook over medium heat, stirring constantly until mixture comes to a boil and slightly thickened. Add to vege-table seafood mixture and stir in noodles. Spoon into lightly greased 2-quart baking dish. Bake at 400 degrees for 25 minutes or until bubbly. Makes 8-10 servings.

Sandy KingOil City

SHRIMP & SPAGHETTI SKILLET15-oz. can cannellini beans, rinsed and drained14½-oz. can diced tomatoes, undrained14½-oz. can chicken broth14-oz. can water-packed artichoke hearts, drained and halved6½-oz. can chopped clams, drained4 oz. thin spaghetti, broken in half1 tsp. Italian seasoning½ tsp. salt½ pound peeled and deveined cooked shrimp¼ cup minced fresh parsleyGrated lemon zest

In large skillet, combine first 8 ingredi-ents. Bring to a boil; reduce heat. Cook and stir over medium heat until spaghetti is tender, 12-15 minutes. Add shrimp and parsley; heat through. Sprinkle servings with lemon zest. Makes 4 servings.

Sandy KingOil City

SHRIMP SCAMPI1¼ pounds shelled, deveined shrimp3 Tbsp. lemon juice1 Tbsp. + 1 tsp. margarine, melted2 small garlic cloves, mashed½ tsp. pepper½ tsp. salt½ tsp. paprikaParsley sprigsIn each of 4 individual oven-proof cas-serole dishes, arrange 5 oz. of shrimp. In small bowl, combine remaining in-gredients except parsley. Pour ¼ of this mixture over each portion of shrimp and toss to coat. Broil 3-4 inches from heat source until shrimp is golden brown, 1-2 minutes. Garnish with parsley and serve.

Sandy KingOil City

SIMPLY QUICK MACARONI& CHEESE1¾ cups chicken broth¼ cup all-purpose flour1/8 tsp. ground black pepper½ cup skim milk5 slices American cheese, cut up3 cups elbow macaroni, cooked and drainedStir broth, flour, pepper and milk in a 4-quart saucepan until mixture is smooth. Cook and stir over medium heat until mix-ture boils and thickens. Stir cheese into the saucepan. Cook and stir until cheese is melted. Add pasta and toss to coat. Makes 6 servings.

Autumn BlystoneUnion High School

SKILLET PASTA FLORENTINE3 cups spiral pasta, cooked al dente and drained1 large egg, lightly beaten2 cups 2% cottage cheese1½ cups reduced-fat Ricotta cheese10-oz. pkg. frozen chopped spinach, thawed and squeezed dry1 cup shredded mozzarella cheese (divided)1 tsp. dried parsley flakes1 tsp. oregano1 tsp. basil14-oz. jar meatless spaghetti sauce2 Tbsp. grated parmesan cheeseIn large bowl, combine egg, cottage cheese, Ricotta, spinach half of the moz-zarella and the herbs. Place half the sauce in large skillet, layer with pasta and remaining sauce. Top with cheese mixture. Bring to a boil. Reduce heat and cover and cook 25-30 minutes. Sprinkle with parmesan cheese and remaining mozzarella. Cover and cook until cheese melts, about 5 minutes, before serving. Makes 6 servings.

Sandy KingOil City

SMOKED MOZZARELLACHICKEN WITH PASTA8 oz. angel hair pasta, cooked al dente and drained4 boneless, skinless chicken breast halves (6 oz. each)½ tsp. salt¼ tsp. pepper2/3 cup seasoned bread crumbs2 Tbsp. olive oil4 thin slices smoked deli ham4 slices smoked mozzarella cheese½ tsp. dried sage leaves½ cup prepared pestoGrated parmesan (optional)Transfer cooked pasta to a large bowl. Pound chicken breasts with meat mallet to ½-inch thickness. Sprinkle with salt and pepper. Place bread crumbs in a shallow bowl. Dip chicken in bread crumbs to coat both sides; shake off excess. In a large skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes. Turn and cook 2 minutes longer. Top with ham and mozzarella cheese; sprinkle with sage. Cook until thermometer reads 165 degrees, 1-2 minutes longer. Remove from heat. Add pesto to pasta. If desired, sprinkle with parmesan cheese. Makes 4 servings.

Sandy KingOil City

SO TENDER STEAK¼ cup flour½ tsp. salt¼ tsp. pepper2 pounds steak2 tsp. vegetable oil1 medium onion, thinly sliced2 cups water2 Tbsp. Worcestershire sauceCombine flour, salt and pepper. Pound steak with mallet to tenderize. Coat steak with flour mixture, then fry in oil until browned on both sides. In a baking dish, arrange onions between layers of meat. Add water and Worcestershire sauce. Cover and bake at 325 degrees for 2-2½ hours or until meat is very tender.

Gravy:½ cup flour¼ tsp. salt1/8 tsp. pepper1¼ cups beef broth or waterIn a small saucepan, combine gravy in-gredients, stirring in the juice from the steak. Bring to a boil for 2 minutes. Serve with mashed potatoes. Serves 8.


SOUTHWEST OVEN OMELET16 oz. grated Monterey Jack cheese2 cans (4½ oz.) chilies2 jars (4 oz.) mushrooms1 pound diced ham1 can (12 oz.) evaporated milk2 Tbsp. all-purpose flour8 eggsPreheat oven to 300 degrees. Gener-ously butter a 9x13-inch baking dish. In a medium bowl, combine cheese, chilies, mushrooms and ham. Spoon mixture evenly over bottom of the baking dish. In the same bowl, combine evaporated milk, flour and eggs. Whisk and pour over cheese mixture. Bake 1 hour.


SPANISH RICE½ pound bacon1 cup chopped onions1 cup chopped green peppers1 cup instant rice1 can (28 oz.) crushed tomatoesFry bacon in pan and remove to paper towels to drain. Saute the onions and peppers in the bacon grease. Put rice in the same pan and stir just to brown. Crush the bacon and put back into the pan with the rice, onions and peppers. Add tomatoes and stir just to incorporate. Bring to a boil and stir just once. Sprinkle 1 tsp. sugar on top. Lower heat to a sim-mer. Put lid on and simmer for 20 minutes (Don’t peek!) Serve with crusty bread.

Carolyn GoughlerReno

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42 — THE DERRICK. - The News-Herald - Creative Cookbook — Thursday, October 21, 2021 SPINACH STUFFED SHELLS12-oz. pkg. jumbo shells2 pkgs. (10 oz. each) frozen chopped spinach15-oz. carton Ricotta cheese8 oz. shredded mozzarella cheese1 tsp. salt¼ tsp. pepper½ pound ground beef or turkey32-oz. jar spaghetti sauce or alfredo sauceCook shells al dente; drain. Prepare spin-ach according to direction of package. Cool slightly. Stir in Ricotta cheese, moz-zarella cheese, salt and pepper. When shells are cool enough to handle, stuff each with 1 Tbsp. spinach-cheese mix-ture. Arrange in shallow baking pan. In skillet over medium heat, cook beef until browned. Drain. Stir in spaghetti or alfre-do sauce and heat through. Pour meat sauce over stuffed shells. Bake at 350 degrees for 30 minutes or until bubbly. Makes 10 servings.

Sandy KingOil City

STROMBOLI ENCHILADAS8 large flour tortillas (I use low carb)1 pound baked ham1 pkg. pepperoni2 sweet bell peppers, diced1 large sweet onion, diced1 cup sweet pickled banana peppers, diced2 bags (8 oz. each) shredded mozzarella cheese2 jars pizza sauceAssemble flour tortillas with a spoonful of sauce and ingredients. Lay each tortilla in a 9x13-inch baking dish sprayed with Pam. Place the tortillas seam down in the baking dish. Pour 1 jar of sauce over top of the enchiladas and top with 1 bag of cheese and any peppers and onions left over. Cover with foil and bake at 350 de-grees for 30 minutes. Notes: You can use gluten-free tortillas, turkey pepperoni and low-fat cheese. You also can use any ex-tras such as sausage, olives, hot banana peppers, mushrooms or any favorite top-ping on your pizza. This is a great alter-native for a Keto and/or gluten-free diet.


STROMBOLI WRAPS4 large soft tortillas1/3 cup butter, softened6 Tbsp. parmesan cheese4 oz. provolone cheese4 oz. salami or pepperoni4 oz. thinly sliced ham4 oz. shredded mozzarella cheeseHeat oven to 400 degrees. Lightly spread one side of the tortillas with softened but-ter. Sprinkle each with 1 Tbsp. parmesan cheese.

Arrange ¼ of each provolone, salami and ham over the center of tortillas, leaving a border at the edges. Sprinkle each with 1 oz. mozzarella cheese. Fold up and wrap tortilla closed. Place seam side down on baking sheet. Brush with remaining but-ter and sprinkle with remaining parme-san. Bake 12-16 minutes or until golden brown. Slice each stromboli in half on the diagonal. Serve with sauce.


STRETCH MEAT LOAF2 pounds hamburger¾ tsp. salt1½ cups Corn Flakes1 onion, finely chopped1 cup tomatoes or tomato soupMix all ingredients except tomatoes and pack lightly into a loaf pan. Pour toma-toes over the top. Sprinkle with parsley. Bake at 350 degrees for about 40 min-utes to an hour.


STUFFED CABBAGE12 large cabbage leaves1¼ pounds ground beef2 tsp. salt1 tsp. pepper1 cup rice1 medium onion, chopped½ tsp. garlic powder1 egg2 Tbsp. oil2 cans (8 oz. each) tomato sauce1 Tbsp. brown sugar1 Tbsp. lemon juice¼ cup waterCover cabbage leaves with boiling wa-ter and let stand 5 minutes or until limp; drain. Combine next 6 ingredients. Place equal amounts of meat mixture into the center of each leaf. Fold sides of each leaf over meat and tuck ends into meat mixture. Brown in 2 Tbsp. oil in a large skillet. Pour in tomato sauce. Combine sugar, lemon juice and water. Stir into tomato sauce. Cover and simmer about 2½ hours.


STUFFED PASTA JUMBO SHELLS1 box jumbo shells3 cups ricotta or small curd cottage cheese12 oz. mozzarella cheese¾ cup grated parmesan cheese3 eggs1½ tsp. salt2 tsp. chopped parsley¾ tsp. oregano, crushed¼ tsp. pepper1 pound sausage, browned and drained1 pkg. chopped spinach, partially cookedCombine ingredients and stuff shells. Cover with sauce and bake at 350 de-grees for 35 minutes.


STUFFED PEPPERS6 medium peppers¼ cup uncooked rice2 cups prepared bread stuffing (not Stove Top)½ pound ground beef½ tsp. salt1 small onion, choppedTomato juiceMix ingredients with enough tomato juice to moisten. Fill peppers and place in a baking dish. Pour soup around peppers. Add enough water to cover peppers. Bake at 350 degrees for 2 hours.


STUFFED POBLANO PEPPERSWITH CILANTRO CREAM SAUCE4 medium to large poblano peppersFilling:8 oz. cream cheese, softened2 cups cooked chicken breast, cut into small pieces1½ cups shredded Mexican blend cheese1 tsp. cumin1 tsp. chili powder1 tsp. salt½ tsp. pepper1 cup corn)To prepare peppers, cover with olive oil and place on baking sheet. Bake in 425-degree oven for 10-15 minutes until skin starts to blister. Remove from oven and place in a bowl and cover. Once cooled, peel peppers, cut down one side and remover seeds and stem. Lay pep-pers out flat. Mix all filling ingredients to-gether well and divide to fill each pepper. Wrap pepper around filling, overlapping edges a little. Place in baking dish seam-side-up.Cream Sauce:¼ cup butter1 clove garlic, minced3 Tbsp. flour1½ cups Half ‘n Half½ cup fresh cilantro, choppedSalt and pepper to tasteTo make cream sauce, saute butter and garlic just until garlic becomes fragrant. Whisk in flour and stir continuously for about 45 seconds to 1 minute.

Slowly add Half ‘n Half and heat just until starting to boil. Add cilantro and contin-ue to cook, stirring constantly, for 1 min-ute. Pour cream sauce over peppers and bake at 350 degrees for 45 minutes to 1 hour until bubbly and heated through. Serve with Mexican rice. Poblano pep-pers are a medium-heat pepper. If you prefer less heat, cubanelle peppers can be used.

Rhonda SteigerwaldMercer

SURPRISE MEATLOAF2½ pounds lean ground beefSalt and pepper to taste½ tsp. garlic salt2 eggs2/3 cup bread crumbs1 Tbsp. parsley flakes10-oz. pkg. chopped spinach, thawed8 oz. low-fat sour cream1 cup shredded low-fat mozzarella cheeseMix together ground beef and next 5 in-gredients. Roll out into ½-inch-thick rect-angle. Combine spinach, sour cream and cheese. Spread over meat mixture. Roll up jellyroll-style and place in large loaf pan. Bake at 350 degrees for 1 hour. Makes 6-8 servings.

Sandy KingOil City

SWEET AND SOUR CHICKEN1 bottle Russian dressing1 envelope onion soup mix1 jar apricot preservesCut-up chicken piecesMix first 3 ingredients and pour over chicken pieces that have been spread in a single layer in a baking dish. Bake 1-1½ hours at 350 degrees. Serve with rice, if desired. Use drippings as gravy.


SWISS CHICKEN BREASTSBoneless chicken breastsSwiss cheese2 cans cream of chicken soupStove Top stuffing1 stick oleoLayer boneless chicken breast in bottom of a cake pan. Place 1 slice Swiss cheese on each piece of chicken. Top with soup. Press 1 box of Stove Top stuffing (both packets mixed with no liquid) on top and then drizzle with melted oleo. Cover with foil. Bake at 350 degrees for 45 minutes to 1 hour.

Karen LemkeHarrisville

Editor’s Note:





Thursday, October 21, 2021 — THE DERRICK. - The News-Herald - Creative Cookbook — 43TUNA! ZOODLES! AND PEAS!Cashew Cream:2 cups raw cashews + hot water to soak1½ cups fresh water2 Tbsp. lemon juice1 tsp. garlic powder1 tsp. black pepperCasserole:3 pounds zucchini, zoodled1 Tbsp. salt2 cans (7 oz. each) tuna packed in water, drained well, broken into large flakes½ cup finely minced onion1 minced garlic clove8 oz. mushrooms, chopped2 tsp. spicy brown mustard1 tsp. umami seasoning, or seasoned salt, or plain salt¼ tsp. black pepper½ tsp. dried rosemary, crushed1 Tbsp. lemon juice12-oz. bag frozen peas, cooked 5 minutes in the microwave¾-1 cup Cashew Cream¾ bag (8 oz.) plain potato chips, coarsely crushedThis recipe makes enough Cashew Cream for 3 recipes. Freeze remainder in 1-cup portions. Place cashews in a bowl and cover with hot water. Soak for 3 to 4 hours. Drain and rinse well. Place cashews and remaining ingredients in a blender with lid. Blend until very smooth. Place the zoodled zucchini in a colander in the sink. Toss with the 1 Tbsp. salt. Let set while you prepare the rest of the ingredients. Rinse well. Squeeze out as much water as you can with your hands. Preheat oven to 350 degrees. In a large bowl, gently combine all the remain-ing ingredients except the potato chips. Spread mixture into a 9x13-inch baking pan. Top with the potato chips. Bake for 35-40 minutes. The potato chip topping should begin to turn golden brown. Cut into 6 portions and serve with mashed potatoes. The Cashew Cream is deli-cious drizzled over a baked potato.

Cathi MorrellFranklin

TURKEY TETRAZZINI10½-oz. can chicken soup6 cups cooked spaghetti½ cup parmesan cheese1 cup turkey broth2 cups Velveeta4 cups turkey, choppedDash of paprika10½-oz. can cream of mushroom soup, condensedCook spaghetti and drain. Combine all ingredients with spaghetti except papri-ka. Pour into baking dish. Sprinkle with paprika and bake at 350 degrees for 45 minutes.


VEGETABLE NOODLECASSEROLE1 can cream of chicken soup1 can cream of broccoli soup1½ cups milk1 cup grated parmesan cheese (divided)3 garlic cloves, minced2 Tbsp. dried parsley flakes½ tsp. pepper¼ tsp. salt16-oz. pkg. wide egg noodles, cooked al dente and drained16-oz. pkg. frozen broccoli, cauliflower and carrot blend, thawed2 cups frozen corn, thawedIn bowl, combine soups, milk, ¾ cup par-mesan, garlic, parsley, pepper and salt; mix well. Add noodles and veggies and mix well. Pour into greased 13x9x2-inch baking dish. Sprinkle with remaining par-mesan cheese. Cover and bake at 350 degrees for 45-50 minutes or until heated through. Makes 12-14 servings.

Sandy KingOil City

VEGETABLE PIZZACrust:2 cups flour3 tsp. baking powder1 Tbsp. sugar1 tsp. salt½ cup shortening¾ cup milk (scant)In a mixing bowl, blend dry ingredients and cut in shortening to form crumbs. Add milk. Stir and press into a 10½x15½-inch pan. Bake at 350 degrees for 15 minutes. Cool.Filling:8 oz. cream cheese, softened1½ cups mayonnaiseDill or Ranch dressing to tasteMix filling ingredients until smooth and spread over cooled crust. Cut and top with your favorite freshly chopped vege-tables.


WAFFLE BACON CHEESEBURGERS2 pounds ground beef1 can flaky layered biscuits8 slices cheddar cheese8 slices crisply cooked baconHeat waffle maker on medium setting. Heat skillet over medium heat. Divide beef into 8 chunks then shape into pat-ties. Add preferred seasonings and cook meat for 5 minutes on each side in the skillet. While patties are cooking, sepa-rate the dough into 8 chunks, then split into 2 layers each. Cook 1 layer for 2-3 minutes or until golden brown in the waf-fle maker. Repeat with remaining dough pieces. Place 1 patty on each biscuit waffle. Add slice of cheese on top with halved bacon, then add a top layer of baked biscuit waffle.


ZUCCHINI CHICKEN BAKE4 oz. spaghetti, broken in half, cooked al dente and drained4 slices bacon, chopped½ cup chopped onion1 clove garlic, minced1 can cream of mushroom soup1 medium zucchini, sliced½ cup milk1 cup shredded mozzarella cheese2 cups cubed cooked chicken¼ cup parmesan cheeseIn medium saucepan, cook bacon, onion and garlic until bacon is crisp; drain. Add soup and blend well. Add zucchini and milk. Cook on medium heat until zucchi-ni is tender. Stir in mozzarella. Combine zucchini mixture, spaghetti and chicken in a 2½-quart casserole dish. Sprinkle with parmesan cheese. Bake at 350 de-grees for 40 minutes. Makes 6 servings.

Sandy KingOil City

ZUCCHINI LASAGNA½-1 pound ground meat1/3 cup chopped onion15-oz. can tomato sauce½ tsp. salt½ tsp. oregano¼ tsp. basil1/8 tsp. pepper4 medium zucchini, sliced lengthwise into ¼-inch-thick slices8-oz. carton cottage cheese1 egg2 Tbsp. flour¼ pound shredded mozzarella cheeseBrown ground beef and onion over me-dium heat in a large skillet. Drain. Add tomato sauce, salt, oregano, basil and pepper. Bring to a boil. Reduce heat to low and simmer 5 minutes. In small bowl, combine cottage cheese and egg. Ar-range 1/3 of zucchini into bottom of 8x12-inch baking dish. Sprinkle with 1 Tbsp. flour. Top with all of the cottage cheese mixture and 1/3 of meat mixture. Repeat layers with remaining zucchini and flour. Sprinkle with mozzarella and remaining meat mixture. Bake at 375 degrees for 40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 6 servings.

Sandy KingOil City

ZUPPA TOSCANA(Crock Pot)1 pound Italian sausage (spicy)4-6 chopped potatoes1 cup chopped onion2 Tbsp. minced garlic2 Tbsp. flour32 oz. chicken broth1 cup heavy whipping cream1 cup chopped kale¼ cup bacon piecesSalt and pepper to tasteCayenne pepper to tasteBrown sausage and cut into slices. Put into crock pot. Add potatoes, onion and garlic. Cook for several hours. About 30 minutes before serving, mix flour into cream. Pour into cooker. Add kale and bacon pieces to crock pot. Add salt and pepper and cayenne to taste.


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October 21, 2021 Creative Cookbook 1