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A quarterly Lifestyles Publication of Ohio Community Media's southwest group.
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DiscoverHistoricHIGHLAND COUNTY
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On a recent stop in Hillsboro, the heart of Highland County, a visitor noted “this looks like the America I always read about”. From the 1842court-house that is still in use to the locally owned shops and restaurants the city has retained the flavor of small town life while being firmly
established in the 21st century. Within the borders of Highland County can be found a thriving Amish and Mennonite population as well ashigh tech companies that service the aircraft and auto industry. A high volume, automated candle works co-exists with locally made natural
soy candles that are manufactured at their uptown store. Modern grocery merchants compliment the many local producemarkets and butchers. Residents enjoy the best of modern life but in a peaceful, beautiful setting in the foot hills of Appalachia. From the city it
is just a short, scenic drive out Route 50 into the center of the county or from Route 32 it’s a short drive up Route 62 to Hillsboro. At theintersection of Routes 50, 73, 124, 62 and 138 the journey is a pleasant one that avoids traffic and congestion while enjoying the sights of
southern Ohio’s countryside. The communities of Greenfield, Leesburg and Lynchburg are minutes away from the main city of Hillsboro andeach offer unique attractions for a day or weekend trip. Starting the day early could include a real country breakfast at one of the locally owneddiners or a quick stop at the Amish bakery for donuts and coffee. A day might include visits to the numerous shops in the county or a day onone of the two lakes in the county. Nightlife is relaxed and friendly with a downtown theater offering local talent and a rural barn makes a
great setting for nationally known blues and rock bands. Several locally owned hotels and bed and breakfast homes offer low costaccommodations as well as cabins and camping at the state parks. Your weekend trip to Highland County might be the best value around.
More information can be found at www.highlandcounty.com
Only an hour from the city but a step backto the simpler days of small town life.......
~ Calendar of Events ~October 20th • Heritage Music Seriesheld on 3rd Saturday of each month
at Highland County Historical Society,151 E Main St. Hillsboro, Ohio 45133, 937-393-3392
October 25th • Log Cabin Cookoutheld at Highland County Historical Society,
151 E Main St. Hillsboro, Ohio 45133, 937-393-3392
October 25th • Boo Fest5pm to 7 pm, upton with safe and sane Trick or Treatingalong the shops and restaurants of Hillsboro. Music, pet
shows and costume contests and “Baby’s First Rock Show”at the Colony Theater at 7pm.
November 16th • Holiday Members Only Open Househeld at Highland County Historical Society,
151 E Main St. Hillsboro, Ohio 45133, 937-393-3392
November 17th • Heritage Music Seriesheld on 3rd Saturday of each month
at Highland County Historical Society,151 E Main St. Hillsboro, Ohio 45133, 937-393-3392
November 24th • Hillsboro Upton Business AssociationChristmas Parade
2pm, with floats and Miss Snowflake of 2012
December 1st • Childrens Holiday Tea Party2pm, Pioneer Kitchen Gift Shoppe
December 7th • Uptown ChristmasFirst Friday Event, shopping, carolers, food and funto start the season. Nativity display and petting zoo.
December 15th • Heritage Music Seriesheld on 3rd Saturday of each month
at Highland County Historical Society,151 E Main St. Hillsboro, Ohio 45133, 937-393-3392
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CLINTON COUNTYWelcometo
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features
Experience The Golden LambBy Beverly Drapalik
Rambling RoseBy CarletaWeyrich
Celebrating Fall with RecipesBy Andrea Chafin
Record-Herald Fayette County Cook-OffBy Ryan Carter
Dream House: Holiday DecoratingBy Stephanie Hardwick Stokes
columnsPublisher’s NoteBy Pamela Stricker
Salt NotesBy Gary Abernathy
Recipe Index
The PLANE Truth aboutHoliday TravelBy Kay Frances
Out & About
SaltCONTENTS
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Contact SALT:[email protected]
761 S.Nelson Ave. |Wilmington, OH 45177(937) 382-2574
SALT is published quarterly by Ohio Community Media,LLC and is available through the Georgetown News-Democrat,Hillsboro Times-Gazette, Ripley Bee,
Washington CH Record-Herald,West Union People’sDefender andWilmington News Journal.All Rights
Reserved.Reproduction of any material from this issuein whole or in part is prohibited. SALT is free to oursubscribers and is also available for purchase at eachof the newspaper offices for $3/copy or contact us to
subscribe. Subscriptions $12 per year.
Please Buy Locally & Recycle.
Follow us on Facebook(The Salt Magazine)
and Twitter(TheSaltMagazine).
SaltFlavor For Everyday Lifewww.thesaltmagazine.comHoliday Edition 2012
Publisher Pamela StrickerEditor Gary AbernathyFood Editor Andrea ChafinHealth &Wellness Editor Lora AbernathyLayout/Cover Design Tina Murdock
SalesAdams County Lee Huffman, Publisher(937) 544-2391 [email protected]
Brown County Steve Triplett, Publisher(937) 378-6161 [email protected]
Clinton County Sharon Kersey, Ad Director(937) 382-2574 [email protected]
Fayette County Sherri Sattler, Ad Director(740) 335-3611 [email protected]
Highland County Gary Abernathy, Publisher(937) 393-3456 [email protected]
To subscribe, contact us at(937) 382-2574 [email protected]
Hide & ShakeFind the SHAKER in this issue,visit us at thesaltmagazine.com,click on the Shaker Contest link,complete the entry form, and beentered to win one of the $10grocery cards. All entries must bemade by January 4, 2013.
Salt winners for our last issue:Pauline King,Manchester,OHNancy Boldman,Wilmington,OHRuth Isaac, Blue Creek,OH
You could win. Just look for the shaker in this issuethen visit thesaltmagazine.com and click on theshaker button to enter.
CoverPhotography by John Cropper
Shaker time!In each issue of SALT,we try to feature creativephotos of Salt and/or Salt & Pepper shakers from
our readers’ collections.
Please submit photos and descriptions [email protected] by January 4, 2013 forconsideration. Entries will also be considered for
printing in future issues of SALT and atthesaltmagazine.com.
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A few years ago, while ina neighboring town, I wasready to head for homewhen I spotted a little childstanding on the curbsidelooking very alone andcrying. A little boy aboutfive or six years old. Therewas a light snow comingdown on the already snow-covered ground. I stoppedand tromped through theslush and bent down to him.
“What’s the matter, littleguy?”
Through his sniffles andtears running down his rosycheeks, he was able tochoke out, “I can’t find myGrandma’s house.”
I convinced him to comewith me and that I wouldhelp him.
“What’s your name?” Iasked. “Buttons,” heanswered softly.
“Well, Buttons, don’t youworry. We
are goingto your
Grandma’s house,” Iassured him. And with thehelp of local police, Buttonsmade it safely to Grandma’s.
I have thought about thatincident so many times. I ammindful that there are other“Buttons” out there whohave just lost their way. Theyare looking for Grandma’shouse. A place where theyare loved and safe andnurtured. I think it’s my jobto help them find their wayback. And I pray my eyesand ears and heart are opento realize when they crossmy path.
Seems like no matterhow carefully I try to planthe holidays, no matter howmany lists I make, I still endup with a schedule thatoften leaves little space forspontaneity. I find I have tobe very intentional aboutcarving out time to just bewith some of the people inmy life that are especiallyimportant to me.
Otherwise, I find that thepeople I spend the mosttime with are on the otherside of the sales counter, atthe other end of the phone
straightening out my order.Or I am holed up in theroom I use to wrap gifts –the one that looks like aChristmas wrapping paperfactory exploded.
I don’t know where allthat extra energy comesfrom during the holidays butmy evenings turn into latenights of not only wrapping,but baking and writing outcards and decorating. It’slike I have taken on anotherjob in addition to the veryfull time job I already have.
Looking ahead to theapproaching season ofholidays, I so want to keepmy life in check andbalanced. I want to do thethings that really matter. Iwant to guard myselfagainst trading off activityfor quality time with lovedones.
I was thinking about thisand remembered a certainbook that I pull out eachyear at Christmas.Youprobably have read it too.It’s the holiday classic, “ACup of Christmas Tea.”From the book cover, it says,“A young man’s reluctantvisit to share a cup of teawith his old great auntreminds us all that thesimple act of sharing is atthe very heart of theChristmas spirit.”
When I have a list as longas my arm I am trying toplow through, the last thing Ifeel like I can make time todo is stop everything and sitdown with someone I careabout and visit over a cup oftea for an hour. Think of
what I could accomplish inthat hour! Think of all thethings that won’t get done!
That’s how out of whackmy perspective can be.Really… do I want tomeasure the worth of arelationship based on howmuch I can or can’t getdone? Is that ornament I ammaking for a gift orspending more time in thestore trying to find the just-right something forsomeone worth as much asspending time with thatperson?
So what about you? Doyou need to plan someholiday time with somespecial people in your life.People that need to justshare a little time with onlyyou? I hope you will do that.
From the book I referredto earlier, the young manreceived a note from hisgreat aunt.
It read:“Of course, I’ll understandcompletely if you can’t,But if you find you havesome time, howwonderful if we couldhave a little chat andshare a cup of Christmastea.”
Let’s make some time. Iwish you all wonderfulmoments over the nextcouple of months and timeto make some very specialmemories.
In the meantime, pleasepass the Salt!
Buttonsin theSNOW
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Drew Hastings – Highland County, OhioMayor of the city of Hillsboro
Front Porch Profileoffers a personalglimpse into the livesof notable people inour communities.
ProfileFront Porch
By LoraAbernathy
What period of history doyou enjoy studying?All periods, but my favoriteis probably the Westwardexploration and expansionof America from 1760 toabout 1810, much of whichoccurred right here.
What is your favoriteBeatles song?“A Day in the Life” from theSgt. Peppers album.
What book are youcurrently reading?“Caught in the Middle”about the effect ofglobalism on the Midwestand how we can adapt to it.
What makes you poundyour fist on the table?The slowness ofgovernment. Not being ableto shift gears or get thingsdone quickly.
Pick-up trucks or sportscars?Pick-up trucks.
What do you love mostabout your community?The history and adaptability.As much as we complainabout what could be betterin Hillsboro, it’s good toremember that we’ve beenhere since 1807. Somehowwe have always found a way.
What one piece of advicewould you give to youryounger self?Quit smoking earlier andstart saving money forretirement sooner.
HighlandCounty
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2317226
Send us yoursoup andcasserolerecipes?
We’d love to share themin the next edition of Salt.Please send in by
January 4, 2013.Make sureto include your name andaddress. (We only publish
the town.)
Shoot an email [email protected],send the recipes to SaltRecipes, 761 S Nelson Ave,Wilmington,Ohio 45177, orvisit thesaltmagazine.com
and click on theSUBMIT RECIPE linkat the top of the site.
SaltScoop
Like many people, fall is my favorite time of year. I enjoy the mildtemperatures and crisp autumn air, but more than anything it meansmy three favorite holidays are coming up in consecutive months –Halloween, Thanksgiving and Christmas.Like many boys growing up in my generation, I spent many a
Saturday afternoon or evening in front of the television watching“Shock Theater,” the program that featured the classic Universalhorror films from the 1930s and ‘40s, featuring stars like Boris Karloff,Bela Lugosi and Lon Chaney Jr. playing the Frankenstein Monster,Dracula, theWolf Man and other macabre characters.As a child, Halloween afforded me the chance to act out those
fantastic roles, with a lot of help from my mom, who pieced togethervarious costumes for me – and which were much preferable to thecheap store-bought outfits available at the time.As an adult, I am envious of today’s youth because now the
costume shops offer the garb and masks of monsters or sciencefiction characters nearly identical to the real thing.Trick-or-treat night back in the 1960s was a safer and more
community-oriented activity. Today, understandably, many towns havecreated large Halloween parties or activities designed to funneleveryone to a central location. It’s no doubt a wise move, but it’s notthe same as going door to door, from neighborhood toneighborhood, collecting unique treats from people all over town.The best family holidays are still Thanksgiving and Christmas. In
our hectic and fast-paced society, it is rare to enjoy extravagant home-cooked meals in the warmth and comfort of a family setting, but forthe most part that still happens today at holiday time.And while the food is a highlight of the holidays, what is truly
meaningful is the gathering of family and friends, the sharedmemories of Thanksgivings and Christmases past, the wistfulremembrance of a loved one who has passed on, and the pleasure ofwatching children or grandchildren taking part in a ritual that theyhopefully will carry on themselves for generations to come.The best time of year is upon us.We hope this edition of Salt will
inspire you with some new ideas for celebrating the holidays, someflavorful and inventive recipes, and perhapstrigger a fond memory or two. Thanks for visitingwith us.
SaltNotesS
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The best time of year is upon us
GARY ABERNATHYGary Abernathy is publisherof The Times-Gazette inHillsboro.
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Experience
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TheGoldenLamb
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By Beverly Drapalik
Visiting The Golden Lamb mightinclude eating in the dining room onHalloween and hearing that the hotelis haunted, or sitting in The BlackHorse Tavern with a warm drink afterseeing the horses’ nostrils flare asthey pull carriages during the horseparade, or spending the night in oneof the guest rooms and hearing astory about the visit of a U.S. Presidentor an important author.The Inn opened in 1803 and has
fostered stories and impressed guestsfor many years. In one story, however,one guest was not impressed at all.Charles Dickens came to the Innwhen it was a stagecoach stopbetween Cincinnati and the NationalRoad 40. Dickens had ridden 30miles and was thirsty, so he requesteda brandy.When he found out that theInn was a temperance establishmentand would not serve him alcohol, hewas angry … or so the story goes.The “story” has changed today.
Now guests are impressed by thearray of food and drink; they are alsovery pleased with theiraccommodations. Manager BillKilimnik arrived in March of 2011, andhe has increased the service andhospitality that The Golden Lamb hasprovided for years. His wish is tocreate amazing memories for guests.“We have definitely given our
guests more value in guest rooms andin the food we serve,” says Bill.One of his first projects was to add
luxurious linens and Tempur-Pedicmattresses to the rooms. Eighteen
rooms are furnished with antiques, asalute to the past; however, modernamenities such asWIFI, oversizedbath towels and herbal soaps providea comfortable atmosphere.The menu at The Golden Lamb has
also changed. Bill has the philosophythat food should be of the highestquality, so meat and produce areobtained locally whenever possible.Whether a lunch of Durham Ran BisonMeatloaf (inspired by Mom) or adinner of Pennsylvania BonelessLamb Loin, food is specially selected.Chef Ben Toney has added some
exciting changes to the menu.However, one such change was notimmediately detected by a 20-yearpatron of the restaurant. Sheimpatiently called Bill to the table andasked, “Why did you take the lamb offof the menu?” Bill explained that thelamb was still on the menu—justchanged a bit. She wasn’t happyabout the change, but Bill convincedher and her husband to try the newlamb dish.Later, Bill was called to the table
again. He noticed that they haddevoured all but the mint jelly. Beforehe could ask about their meal, thewoman simply stood and gave him ahug.The same contentment is noted in
The Black Horse Tavern. Bill askedcustomers what they would like tohave in their local tavern. Heresponded to their wishes. They enjoythe same quality food as well as“additional selections uniquelycreated for guests.”The website, goldenlamb.com,
includes the menu items for theTavern (as well as the restaurant).Imagine a Tavern meal starting withcreamy tomato Basil Bisque, followedby Peppercorn Crusted Duroc PorkTenderloin, ending with Lemon SweetBasil Sorbetto! Dickens would bejoyous to know that the meal could befollowed byWarmWassail or anApple-Cinnamon Martini. The Tavernalso provides live music on Thursdaysand Saturdays.On a recent visit to The Golden
Lamb, parties of 20, couples andfamilies were eating in various wingsof the building. The Inn is quiet,making conversation a pleasure.Visitors were also walking around theInn, taking pictures and touring a fewof the historical guest rooms upstairs.They also strolled through the giftshop. This shop now includespleasing, easily visible vignettes ofmerchandise. The quality of the itemsand the careful editing of the displaysare the work of Katherine Schaub, themanager. The shop appears to be awork of art as well as an appeal to thesenses.The holidays at The Golden Lamb
are the perfect time for a visit. Thetheme for the holidays is “A CharlesDickens Christmas.” The eventcalendar includes a wild game menuand wine pairings; a ThanksgivingFeast; a special Holiday Season Menuwith such items as Cratchit’s GooseDue; and Brunches with Santa. Aspecial menu is also planned forHorse Parade Day in Lebanon.Explore the website, visit the Inn, andadd to your own story.
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an adventure forthe senses
By CARLETA WEYRICH
The seasons slip one intoanother, bringing coldnorthern breezes into theregion. It’s a time to gathertogether with friends andfamily to relax from the rigorsof summer and outdoorendeavors – to sit by a warm,cozy fire and nibble onexquisite delicacies – to meltaway the chill of the seasonwith a steaming cup offreshly brewed tea. Add tothe scene a beautifully settable in a dining roomreminiscent of Victoriangardens - the light anddelicate scent of rose petals,the comforting aroma ofbaking scones, softly playedmusic - and all the sensesrelax into the aura.Come to Adams County
and step through thebeckoning door of theRambling Rose Cottage TeaRoom, the enchanting blueand white home at thecorner ofWest North Streetand North Cross Street (stateRoute 247) inWest Union,Ohio. The Tea Room isjustifiably dubbed a“diamond in the rough,” itsunique persona set in anarea known for its ancientserpent effigy, itsparticipation in theUnderground Railroad, andfor vast acres of naturepreserves teeming withwildlife.Indulge in a different
perspective and enjoy thewarm hospitality of JudyBennington andJanie Kirkeras theypresent atraditional teacomplete withhome-madecreations servedwith style. Their long-time hobby ofcollecting tea sets andtheir love of presenting a
perfectly attired table led totheir teas by reservation atthe Rambling Rose CottageTea Room.Judy’s interest in the
ceremony surroundinghaving a tea was piquedwhen she was 18.“I rented a house from
Ruth Tobin – she was a reallyneat older lady,” Judyexplains. “She would ofteninvite me for tea at 4 o’clock,and we would havewonderful conversations. Ithought it was such a neatceremony. I becameinterested in anything thathad to do with tea.”Judy became friends with
Janie when they both hadchildren in the school band.Janie was always fascinatedwith anything to do withEngland . They started goingon tea journeys together,visiting bed and breakfastsand other places that heldteas. In their travels theyeach added to theircollections of dishes and teaitems.Their interests blossomed
into travelling tea parties -packing up their collectionsand presenting teas in avariety of locations. Interestin Judy and Janie’s uniqueservice spread through wordof mouth. The home of FernWilson, a fine brick west ofthe village ofWest Union ,became a regular sitefor the teas.The one
drawback tothe
Cottage tea roomoffers special
amenities,warm
hospitality
RamblingRose
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travellingtea parties was hand washing andpainstakingly wrapping each delicatepiece used to protect it from damage.It took hours and hours according toJanie. Their tea parties werebecoming more tiresome than fun, butfortunately in 2009, the tea partiesfound a permanent home when Judypurchased the Tea Room, which mostrecently had housed a dentist office,as her place of residence. Thespacious two-story had ample roomfor the Tea Room and storage of theirprized tea set collections.
“We want to make each tea amemorable experience with peoplesitting down to relax at the table,” Judyadds. “People don’t sit down togetherlike they used to.We give them anopportunity to step back in time andmake memories.”“The best part is
setting up,” Janie says.“The presentation iseverything.We want thedishes to complementthe type of tea that weare having, and we usecloth napkins and tablecloths – not the paperand plastic people havebecome used to.”The Tea Room serves
teas and luncheons forbaby or wedding
showers; receptions;holiday get-togethers;club, office or cardparties. The ladieshave also servedfamilies afterfunerals.A former school
teacher, Janieespecially enjoysteaching properetiquette to youthgroups.- So what isincluded in properetiquette at a tea?According to Janie and
Judy:1. Place the napkin on
your lap and use it – “Wewash them and get them clean.
Don’t worry about getting jelly ortea on them.We have ways to get out
anything.”2. Foods used at teas are meant to befinger foods.3. It’s proper to either cut or break ascone.4. Don’t spread jelly or Devonshirecream straight from the serving dishonto your scone. Instead put dollops ofthem onto your plate and spread fromthere.5. When you pick up your teacup,bring the saucer with it and lift theteacup from the saucer to drink.6. Designate a tea pourer at the tableto serve throughout the tea.7. When you get up, leave the usednapkin on your chair, not on the table.Sugar cubes are a must at a tea, the
ladies say. They do, however servesugar substitute on request. Also, onemust never use cream in tea as it willcurdle – always use milk and put it inthe cup first, then add the tea.
The ladies often use a three-tierserver at their teas. The lower level isfor scones, the middle level is forsavories (bite-size sandwiches), andthe top is for dainty desserts. Ice wateris served along with these foods.“As much as possible, we serve
foods that are made from scratch,”according to Janie. “Of course wedon’t make our own jams, wepurchase those.”“The chopped cherry jam we bring
back from Door County ,Wisconsin –it’s one of our tea journeys,” Judyexplains.Judy also uses herbs and
seasonings she grows to enhance theflavor of sandwiches and soups, andfor garnishes and decoration.Menus are planned according to the
group.Younger people tend to preferfoods that look familiar, so moreextravagant recipes are reserved foradults who are more willing toexperiment with different flavors andofferings. Older guests often enjoycomfort foods such as basil-tomatosoup or potato soup.When there aremen in the group, the menu is heartier.As for the tea served at the Tea
House, it is from Harney & Sons. Judy’spersonal favorite is a Scottishbreakfast tea, while for Janie, Earl Grayis a favorite.“We always serve brewed tea,” Judy
says. “The overall favorite during ourteas is hot cinnamon tea, it’s a wintertea.When it’s being served, we areconstantly filling the tea kettles, it goesso fast.”Of course decaf is available if there
is a need.For the final touch, Judy and Janie
have a collection of different aprons tosuit the occasion. Their original was a
full ruffled white apron, butnow they have a variety ofpatterns and colors. Somewere hand-made especiallyfor them, while others camefrom the most surprising ofstores.For a unique and
memorable experience,Judy’s and Janie’s teas areavailable by reservationonly. For more information,please call them at(937)544-3332.
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No-fail recipes that will makeyou the star of the team
It's amazing howmuch of a difference 50 milescan make on a region's sports team of choice.Earlier this spring, I was surprised to hearhollering practically reverberating from ClintonCounty as locals celebrated the start of theCincinnati Reds' season. It was like a holiday:everyone smiled, wore festive clothing, grilledout food.I even won the coveted raffle for the
baseball tickets — like the one person in theroom who doesn't like cats and can't shake
Fluffy's attention.“Not much of a sports fan?”my co-workers
asked when they noticed my confusedexpression as the others slowly stomped away.Some undoubtedly were wondering if I typicallyshut myself into a library each evening, pushing upmy glasses and quizzing myself over a dictionary.It was unnatural not be overjoyed by the first pitch.“Just not much of a baseball fan,” I answered,
contemplating if it was I or them who was off balance.I understood the dramatic regional difference earlier
this fall when I strutted into the office on a Friday in fullscarlet and grey gear, an ensemble I had carefully selected
frommy closet of choices. Others twisted in their chairs and lookedconfused.
“Is Ohio State playing or something?” one poked.I was aghast.Where are the “I-Os” in response to my “O-Hs?”Why is everyone
wearing blue with their jeans on this casual Friday when they could wear red? Imean, I thought we were all Buckeye fans, even those who didn't personally attendthe university.Was it worse?Was I in Michigan?About one hour northeast ofWilmington, it's all Buckeyes— no other team in any
sport, in any division, stands a chance.We talk about them year-round in CentralOhio, rejoicing during the season and constantly anticipating the next; many housesare decorated with a stuffed Brutus and a painted slur against Michigan; everywoman owns three pairs of OSU earrings; and any event scheduled to coincide witha game rightfully advertises that a TV will be available to keep an eye on the team,because they know otherwise attendance will clearly suffer.The world stops every Saturday for a few months in Columbus.It's just natural to be a Buckeye hooligan, really.It seems like we're always inviting someone over for the game, and on those crisp
Saturday afternoons, I'd rather be in front of the TV with a plate stocked with warmfixins' than in the kitchen. Here are a few of my favorite football foods. Go Bucks!
by Andrea Chaffin
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Best MeatballsThese are absolutely the best, most versatile homemade
meatballs, a recipe from my Italian mother-in-law. After onebite of these, you'll never buy frozen again. Just add yourfavorite sauce, a spoon and a container of toothpicks andlet the compliments roll in.We like to make meatball subs.
2.5 pounds ground beef3 beaten eggs,3/4 cup grated parmesan cheese1 medium sized onion, diced3 cloves of garlic,minced
6 slices of whitesandwich bread
1 T garlic powder2 T parsley2 T oregano1 t salt1 t pepper
Combine allingredients except bread and eggs in a large bowl. Beateggs separately in small bowl, then add. Place breadslices in mesh, metal strainer directly under running water.Soak the bread until pasty, then wring out like a dishcloth.Add to other ingredients. Roll mixture into golf ball size.Place in one layer in casserole dishes.Bake at 350 for about 30 minutes, or until done. Keep
warm in slow cooker with sauce of choice.* If desired, do a flavor test by frying a flattened ball in theskillet before baking meatballs.
Buffalo Chicken DipBuffalo wings without the
bones, this dip has become mynewest party staple and hasbeen gobbled up everywhere.I tweaked this recipe to be onethat you throw the ingredientsin the slow cooker, and walkaway. Serve it with scoop-styletortilla chips and sliced celery.Warning: It's got a kick!
2 (8 ounce) blocks of cream cheese, softened2 cups of shredded cheddar cheese2 (12 ounce) cans cooked chicken, drained (or twochicken breasts or thighs, cooked and shredded)
¾ cup Frank'sWing Sauce, or to taste1 cup of Ranch or bleu cheese salad dressing
In a large bowl, beat the softened cream cheese into asmooth texture. Slowly add in hot sauce and dressing. Foldin chicken and cheese.Spoon mixture into slow cooker and cook on low for 3-4
hours, or until mixture is warm and melted. Place the hotsauce bottle beside the slow cooker for those who maywant extra heat.
Spinach and Artichoke DipThis dip has gained so much popularity over the last fewyears, it seems like everyone has their go-to version.Though all are good (and I would never turn any down)this recipe is my favorite because it is more dense andgarlic-flavored than the other more creamy recipes madewith alfredo sauce. Serve it with whatever's on hand —crackers, carrots and celery, chips, bread. I'll just have aspoon, please.
1 (8 ounce) package cream cheese, softened1/4 cup mayonnaise1/4 cup grated parmesan cheese1/2 cup Italian cheese blend (mix of shredded mozzarella,
Romano, provolone, parmesan or other similarcheeses)
3 cloves garlic, peeled and minced1/2 teaspoon dried basil1/4 teaspoon garlic saltsalt and pepper to taste1 (14 ounce) can artichoke hearts, drained and chopped1/2 cup frozen chopped spinach, thawed, drained and
chopped again
Preheat oven to 350 degrees. Lightly grease a smallbaking dish.In a medium bowl, mix together cream cheese,mayonnaise, Italian cheese-blend, garlic, basil, garlic salt,salt and pepper. Gently stir in artichoke hearts andspinach.Transfer the mixture to the prepared baking dish. Top withparmesan. Bake in the preheated oven 25 minutes, untilbubbly and lightly browned with a nice crust on top.*To cut richness, some prefer substituting mayonnaise forsour cream
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Recipes from the 2012Salt Cook Show Chefs
What’sCookin’?
Creamy ChocolateCheesecake
This is the best cheesecake youwill ever eat. It is so creamy andthe best thing is that it does notcontain eggs. It tastes like a bigslice of chocolate candy bar.
2 cups Graham cracker crumbs½ cup sugar1 stick butter, melted3 – 8 oz. packages cream cheese1 cup sugar2 teaspoons vanilla1 cup sour cream1 16 oz. semi-sweet chocolatechip (or milk chocolate if youprefer)
Preheat oven to 325 degrees.Using heavy duty aluminum foil,completely line the outside of thebottom and sides of a 9” springform pan. In a medium bowl,combine the Graham crackercrumbs, sugar and melted butteruntil well mixed. Spray bottom ofpan with non-stick spray and then
press crumbs in the bottom of thespring form pan.On low speed of a mixer, mix
cream cheese, sugar and vanilla.With whisk, fold in sour cream.Place chocolate chips in a
medium glass bowl. Place in themicrowave for one minute.Remove and stir to soften (stirringoften). Microwave for 5 moreminutes at a time until chocolate ismelted. DO NO OVER COOK. Letcool for 5 minutes, continuing tostir occasionally. Pour into creamcheese mixture and mix withmixer until entirely mixed. Pour inspring form pan.
Place spring form pan in a largecake pan and carefully place onmiddle shelf of the oven. Pourboiling water into the cake pan(half way up the sides of the pan)and carefully slide into center ofoven.Bake for 1 hour and cool in
oven, do not open door for at least4 hours. When cool, place inrefrigerator for several hours.Remove spring form sides of thepan and cut into slices usingdental floss.
SHERYL SOLLARS The Kitchen Lady
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Oven Roasted Porkwith CaramelizedOnions & Apples
Pork Tenderloin(size will vary depending onneed)2 medium onions4 medium apples1cup Apple CiderVinegarSaltPepperGarlicThymeOlive oil
Preheat oven to 375 degrees.Julienne onions and apples andplace in the bottom of a roastingpan. Season your pork with salt,pepper, garlic, thyme and olive oil.Place pork in the roasting pan ontop of the onions and apples. Roastfor 1 ½ hours or until the internal
temperature is 165 degrees. Add 1cup of water and apple cidervinegar to your roasting pan andcook 5 minutes. Remove pan fromoven. Place pork on cutting boardand let rest. Meanwhile, placeapples, onions and pork drippingsinto a saucepan and bring to a boiland cook for 5 minutes. Slice yourpork and pour the apple and onionsauce on top and serve.
Roasted FallVegetables
1 small butternut squash, peeledand cubed
1 sweet potato peeled and cubed3 red potatoes cubed1 red onion quartered1 red bell pepper seeded anddiced
SaltRosemaryPepper¼ cup olive oil2 tablespoons balsamic vinegar
Preheat oven to 475 degrees. Mixseasonings, oil and vinegar. In alarge bowl, combine all ingredientsand toss thoroughly. Spread evenlyover a large roasting pan. Roast for35-40 minutes, stirring every 10minutes, or until vegetables arecooked thoroughly and browned.
MOLLY DULLEA of the General Denver
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Spinach ArtichokeDip & AppetizerFilling Base Recipe2 Cups Sour Cream2 Cups Mayo1 (1/4 oz) package knorrvegetable recipe mix10 oz artichoke hearts chopped20 oz spinach (thawed anddrained)2 ½ cups mozzarella cheese1 cup parmesan cheesePlace all ingredients in a large
bowl. Mix all ingredients together.
Hot Spinach Artichoke DipPlace mixture in greased baking
dish.This recipe yieldsapproximately 8 cups total. Coverwith lid or foil. Bake at 350 degreesfor 45 minutes to 1 hour until centeris bubbly. Enjoy with pita chips ortortilla chips.
Hot Spinach Artichoke Dipin Individual ½ Pint JarsFor a small crowd, grease ½ pint
canning jars. Fill each jar with ¾ CupSpinach Artichoke and bake for 20-25 minutes. Keep the seal off until thelast 10 minutes to brown the top.A fun option is to decorate the lid
by using glue to secure a ribbon ontothe lid. After the jars are out of theoven, screw the decorated lids ontoeach jar. Let the jars rest 5-10 minutesand serve one jar per guest with pitachips. Goes well with wine.
Spinach ArtichokePastry Puffs1 box Pepperidge Farm puffpastry dough
2 cups spinach artichoke base1 egg2 teaspoons waterLightly flour your surface. Thaw
puff pastry dough about 30 minutes(be sure not to over-thaw). Roll eachpuff pastry sheet over flour surface,a 12 x 12 square. Take a pizza cutterand make 9 squares out of eachpastry (18 total). Place 2T of spinachartichoke base on each square. In asmall bowl, beat the egg with thewater to make an egg wash. Brushthe egg wash on all four sides ofeach square to make a seal.Individually, fold each corner overdiagonally in order to form triangle.Press each side down to completelyseal each triangle. Use a fork tomake a fancy trim around eachpastry.Place on a greased baking sheet.
Bake at 350 degrees for 15 minutes.Allow to rest and enjoy.To make smaller
appetizer sizedpastries, make 12– 16 squaresand use lessfilling pertriangle.
Spinach ArtichokeFillo Shells2 boxes Athens Brand Mini FilloShells (15 shells each box)1 ½ cups spinach artichoke baseRemove fillo shells from
packaging. There is no need to thawshells prior to preparation. Fill eachshell with approximately 1/ 2 Tspinach artichoke base.Place onto greased cookie sheet.
Bake at 350 degrees for 15 minutes.Cool briefly and serve.
Spinach ArtichokePinwheels1 box Pepperidge Farm puffpastry dough
1 ½ cups spinach artichoke baseLightly flour your surface. Thaw
puff pastry dough about 30 minutes(be sure not to over-thaw). Roll eachpuff pastry sheet over flour surface,a 12 x 12 square.Spread ¾ cups base over lightly
covering the entire surface of eachsheet. Roll tightly from one end tothe other like you are rolling apinwheel. After you roll into a log,slice each log into 15 – 18 slices.Place each slice onto greased
cookie sheet, sliced side down.Bake at 350 degrees for 10 minutes.Allow to cool and serve.
NATALIE BRUNK of Shoelaces Catering
Turn one delicious recipe into five flavorful twists.
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ANDREA CHAFFINAndrea Chaffin is also a guest chef at the Salt MarketPlace and Cook Show. Her recipes, along with herfeature stories, can be found on pages 19, 29, & 30.
SHARON TESTA of the Mediterranean Restaurant
Moussaka CasseroleMeats4 pounds beef1 onion1 teaspoon allspice1 teaspoon cloves2 teaspoons cinnamon2 sticks cinnamon2 bay leaves3 cups tomato strips1/4 tsp basil1/4 tsp oregano1/4 tsp onion powder1/4 tsp salt1/4 tsp pepperCook together, season to taste.
Mashed Potatoes4 pounds potatoes10 ounces cream cheese2 teaspoons salt½ teaspoon black pepper1 ½ tablespoon garlic, chopped1 teaspoon granulated garlic¾ cup whole milkCook potatoes, mash all ingredientstogether.
Eggplant5 eggplants sliced 1/4” thick (leaveskin on)Salt6 eggs6 cups Bread crumbs1 Tbsp Dried parsley1/2 tsp Paprika1/2 tsp Salt1/2 tstp PepperSalt lightly, let sweat about 15minutes, then pat dry with a papertowel.Whisk eggs. In a separate bowl, mixremaining dry ingredients.Dip eggplant in eggs and dredgethrough bread crumb mixture. Placeon a cookie sheet and bake at 350ºfor 20 minutes or until brown.
Custard4 cups water8 tablespoons cornstarch2 (14.5 ounce) cans evaporatedmilk2 eggs4 yolks1½ cups pizza cheese1 tablespoon butter1 teaspoon saltBoil water, add cornstarch and 1 canevaporated milk.Whisk and bring toa boil, take off heat and add all otheringredients.
Building the CasseroleLayer:1) Eggplant parmesan2) ½ of the meat3) ½ of the mashed potatoes4) Eggplant Parmesan5) Rest of the meat6) Rest of the potatoes7) Custard8) Top with Parmesan CheeseBake uncovered at 350 degrees for 1½ hours.
Bonus Recipes from Sheryl
Popeye BrowniesThese are a great appetizer that even kidslove.¼ cup melted butter8 oz. co-jack cheese (grated)8 oz. cheddar cheese (grated)½ cup onion1 package spinach (thawed anddrained)2 eggs, beaten1 cup milk1 cup flour½ teaspoon salt1 teaspoon baking powderMix first five i3(2”-3”). Serve warm.
Creamed Chicken & BiscuitsThis is a quick and easy entrée you canprepare for your family. By using arotisserie chicken and frozen biscuits, youcan put this one dish dinner on your tablein less than an hour.½ large onion
1 ½ teaspoons butter4 cups chopped chicken (removed fromrotisserie chicken)*1 – 10 ¾ oz. can cream of chicken soup1 cup sour cream½ cup milk½ cup chopped pimiento1 cup frozen peas, thawed1 cup shredded mild cheddar cheese,divided6 frozen buttermilk biscuits, thawed*Leftover turkey works great, too.Preheat oven to 350 degrees. Grease the
bottom and sides of a 11”x7” baking dish.Chop the onion. Heat butter in a small
nonstick skillet over medium-high heat untilmelted. Stir in onion and sauté until tender.In medium bowl, combine onion, chicken,soup, sour cream and pimiento. Stir inthawed peas and mix well. Spoon mixtureinto prepared baking dish. Bake for 15minutes. Remove from oven. Sprinklebaked layer with ¾ cup of the cheese.Arrange biscuits in single layer over top.Sprinkle with remaining cheese.Bake until biscuits are golden brown and
the sauce is bubbly, about 20 minuteslonger. Serve immediately.Cranberry Fluff SaladA great salad for your Thanksgiving Daydinner or try it with your favorite roastpork meal. This also makes a wonderfuldessert to serve at parties.1 large or 2 small tart apple(s), choppedcoarse1 package cranberries (fresh or frozen)1 ½ cup sugar1 bag miniature marshmallows1 cup chopped pecans1 ½ cup whipping creamChop apple(s) to a medium coarsetexture. Wash cranberries and place infood processor. Grind to a fine mixture.Remove to a large bowl and stir in sugar.Cover and refrigerate overnight. Onehour before serving, fold in marshmallowsand nuts. Beat whipping cream andrefrigerate. Just before serving, stir andthen fold into salad. Keep refrigerated in acovered container.
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Kung Pao ChickenMarinade8 ounces boneless chicken breastthinly sliced1 teaspoon rice wine1 teaspoon peanut oil/canola oil1 teaspoon lite soy saucePinch of white pepperCombine all the ingredients, stirin the chicken pieces andrefrigerate 10-20 minutes.
Sauce3 teaspoons lite soy sauce3 teaspoons ricewine or white wine2 teaspoons chili garlic sauce2 teaspoons hoisin sauce2 teaspoons light soy sauce2 teaspoons peanut oil or canola oilminced garlic and ginger3 teaspoons chicken stock plus 1teaspoon cornstarch mixedtogether to make slurry
½ red bell pepper cut into ¾”squares
½ green bell pepper cut into ¾”squares
¼ cup roasted peanuts
Heat a non-stick wok over high heatuntil hot. Add 2 teaspoons peanut oilor canola oil, swirl to coat the wok.Add the chicken and stir-fry until it iscooked (1-2 minutes), add garlic andginger, add bell peppers, cook untiltender (1-2 minutes). Add all sauce.
BILLY KONG of the #1 China Buffet
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Recipe Index9-Inch Deep-Dish Pie Crust Recipe ........................39Abigail’s Cake........................................................34Apple Butter Pumpkin Pie ......................................30Baked Macaroni & Cheese .....................................34Baked Potato Soup..................................................35Best Meatballs ........................................................19Betty’s Old-Fashioned Sloppy Pineapple Cakewith Caramelized Topping....................................38Buffalo Chicken Dip ...............................................19Chicken Chile Lasagna ..........................................37Chicken Meatloaf ...................................................36Chocolate Chip Pie ................................................39Chunky Taco Soup..................................................34Devils Food Cake with Chocolate Butter Frosting ...38Double Chicken Dumpling Soup ............................35Grandma’s Caramel Apple Pie ...............................38Grandma’s Peanut Clusters ....................................34Ground Beef and Noodle Casserole .......................38Ivey’s Pumpkin Crisp .............................................33Mint Oreo Blizzard Cake.........................................34
Monkey Bread ........................................................34Nanny Lulu’s Spare Ribs .........................................38Pancakes ................................................................35Pecan Crusted Pork Tenderloin ..............................36Pork Chops & Scalloped Potatoes...........................37Pumpkin Bread.......................................................29Pumpkin Chocolate Chip Cookies .........................30Pumpkin Crisp .......................................................36Pumpkin Dump Cake .............................................29Pumpkin Patch Bread .............................................35Quick and Easy Potato Soup ...................................35RedVelvet Cake .....................................................36Sausage Cake.........................................................39Snickerdoodle Cupcakes andCinnamon Butter cream Frosting ..........................39Spinach and Artichoke Dip.....................................19Stuff ........................................................................37Turkey and Noodles ...............................................37Zucchini Pineapple Bread.......................................35
Strawberry CreamCheeseCookiesThese pretty cookies are so easy andmake a great holiday cookie treat.¼ cup butter, softened8 oz. cream cheese, softened1 egg¼ vanilla1 package Betty Crocker Strawberry N’Cream Cake Mix½ cup chopped nutsCream butter and cream cheese until lightand fluffy. Beat in egg, vanilla and half ofthe cake mix; beat until smooth. Stir inremaining cake mix and nuts. Drop byteaspoons, 2” apart onto ungreasedcookie sheet.Bake at 350 degrees for 8-10 minutes.Sprinkle with powdered sugar.
Bonus Recipes from Natalie
Stuffed Turkey Roll1 boneless turkey breast – 1½ pounds(tenderized)1¼ cups stuffing5-6 slices of baconSeason Salt - optionalPound out 1 ½ pounds boneless skinless
turkey breast (raw) until it is approximately½ inch thick.On a large piece of parchmentpaper, you will find slices of bacon laid outside by side with a turkey breast covering it.This has been prepared and ready for thestuffing. Sprinkle lightly with season salt, ifdesired, for extra flavor. Spread 1¼ cups ofstuffing over the center of the turkey breast,spread evenly over the entire middleportion. Roll one end of the bacon towardthe center, then roll the other end using theparchment paper to help keep a tight roll.The bacon should end up overlapping toseal the turkey roll, keep in the parchmentpaper.Wrap the parchment around theturkey roll and secure ends tootsie roll style.Next wrap the entire roll in foil. SEAL,LABEL,& FREEZE.Thaw completely. Do not unwrap at all.
Place in pan. Bake in a 350 degree oven for1 ½ hours or until temp is 155. Unwrap andbrown the bacon for 10minutes.Oncebacon is browned the center should be 165.Let rest for 15minutes and slice.
Sausage – French Toast Roll-Ups4 oz. cream cheese, softened1 Tablespoon beaten egg¼ cup sugar8 slices white bread flattened2 teaspoons cinnamon1/4 cup sugar1 ½ tablespoons melted butter8 pre-cooked sausage links¼ cup syrupGrease foil pan and set aside. In amedium bowl, beat the cream cheese,egg and ¼ cup sugar until smooth, setaside. Spread the cheese mixture overthe bread, distributing evenly. Place onepre-cooked sausage link on each slice ofbread.Roll up each slice, jelly roll style andplace seam side down in the pan.In a shallow dish, mix the remaining ¼cup sugar and the cinnamon. Brush thebutter over the roll-ups and then roll themin the cinnamon-sugar mixture, untilcompletely coated. Repeat withremaining roll-ups, placing each backinto the foil pan. SEAL, LABEL ANDFREEZE.Bake frozen. Just before serving, pre-heatthe oven to 400 degrees. Bake coveredfor 10-12 minutes, uncover for 1-2minutes.
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By Andrea Chaffin
Living in the country has manyperks, but there are none as divineas living in Ohio among the fieldsduring harvest time. Throughout theyear I look forward to that specialSaturday morning in Septemberwhen I will wake up to a chilly windblowing through the window, andknow the wait is finally over: fall ishere.Like an excited child, I slip into
one of my hubby's long-sleevedflannel shirts, pour a cup of hotcoffee and invite my dog to followme out on the porch. Both of usimmediately raise our noses at thesmell of a smothered bonfire fromthe previous night, our earsrecognizing the sounds of farmersdriving their combines throughthe crops and our eyesdrawing in hundreds ofacres of dried corn, whichwill likely only remain inthe ground for a fewmore days.Within hours, and
despite whatever wasinitially on the day'sagenda, I'm digging
around the garage for the plastictubs labeled “fall.” My family knowsbetter than to expect me to walk intoa Hobby Lobby (or any store for thatmatter) during this time of the yearwithout buying a couple ofdecorations, so after the next tripinto town, pumpkins and richlycolored mums decorate the porch.I'll soon be sweeping away thecrunchy leaves from their bases, butit's a household chore I don't mind.The child in me has never let a
season pass without carving a few ofthose pumpkins, even if I'm alone onthe kitchen floor sitting on a trashbag. Although the non-traditionaldrawings are fun to create, I insist onhaving at least one with a Jack-O-Lantern face.On pumpkin carving night, my
sister and brother-in-law join us foran autumn feast, the absolute bestpart being the reunion with my oven.A relief from hot, muggy summer,I'm ready to trade in my salad bowlsfor baking pans, and my hubby isalways encouraging I “practice”pumpkin pie a few more timesbefore Thanksgiving, although I'vebeen making the same recipe foryears.
[ ]Celebrating
Fall’s Arrivalwith all Things Pumpkin
Reuniting with youroven has never felt(or tasted!) so good
He's always a willing taste-tester.Although I don't want to eat
pumpkin pie every weekend, I dowant to eat pumpkin every weekendduring fall! Often times the stores donot have pumpkin puree (or quicklyrun out) at the beginning of theseason. I start buying it in June a canor two each time I walk through thebaking aisle so that by the timeSeptember rolls around, my pantry'sstocked.I think it's safe to say nearly
everyone has their go-to pumpkin pierecipe, so here are a few morepumpkin desserts that are sure tosatisfy on a brisk evening. Happyharvest time!
Pumpkin BreadThis is my autumn staple. I made thisfool-proof recipe at least four timeseach season by request. The bread isrich, moist and freezes well.We like itthe next day with a pat of softenedbutter (who's counting caloriesduring fall? Not me!).
1 (15 ounce) can pumpkin puree4 eggs1 cup vegetable oil2/3 cup water3 cups white sugar3 1/2 cups all-purpose flour2 teaspoons baking soda1 1/2 teaspoons salt1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground cloves1/4 teaspoon ground ginger
Preheat oven to 350 degrees. Greaseand flour three 7x3 inch or two 9x5-inch loaf pans.In a large bowl, mix together pumpkinpuree, eggs, oil, water and sugar untilwell blended. In a separate bowl,whisk together the flour, baking soda,salt, cinnamon, nutmeg, cloves andginger. Stir the dry ingredients intothe pumpkin mixture until justblended. Pour into the prepared pans.Bake for about 50 minutes in thepreheated oven. Loaves are donewhen toothpick inserted in centercomes out clean.
PumpkinDump CakeThis cake is super easyand tastes like pumpkinpie inside-out.Originally, I found therecipe to be a bit sweet,and have since cutdown the sugar andamped up the spices.Here's my version:
1 package yellow cake mix1 egg, beaten1/2 cup butter,melted1 (15 ounce) can pumpkin puree3 eggs, beaten1/2 cup white sugar1/4 cup packed brown sugar2 teaspoons ground cinnamon½ teaspoon gorund ginger1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg
For topping:1/4 cup white sugar,3 tablespoons butter, softened1/2 cup chopped nuts(optional)
Preheat oven to 350 degrees.Spray or grease one 9x13-inchpan.Reserve 1 cup cake mix.In a large bowl, combinethe remaining dry cakemix with 1 egg and 1/2cup melted butter. Mixwell, and then pat intoprepared pan.In another large bowl,mix
together the pumpkin, 3 eggs, 1/2 cupwhite sugar, brown sugar, and spices.Pour over crust.In a small bowl, combine reserved 1cup cake mix, 1/4 cup sugar, and 3tablespoons softened butter. Crumbleover pumpkin filling. Sprinkle nutsevenly over the top, if desired. (I like
to put nuts onhalf).Bake inpreheatedoven for 40to 45minutes.
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Apple ButterPumpkin PieThese were the perfect pies to makeon pumpkin carving night last year.Using homemade apple butter makesa huge difference. Feel free to useyour own pie crust recipe, but I'vefound the store-bought crusts to bejust as good (and less messy and timeconsuming).
1 cup canned pumpkin puree1 cup apple butter1/4 cup dark brown sugar1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon salt3 eggs, beaten1 cup evaporated milk1 (9 inch) unbaked deep dish pie
crust
Streusel Topping3 tablespoons butter1/2 cup all-purpose flour1/3 cup dark brown sugarPecan halves
Preheat oven to 350 degrees. In alarge bowl, combine
pumpkin, apple butter,1/4 cup brown sugar,cinnamon, nutmeg,and salt. Stir ineggs andevaporatedmilk. Pourintopreparedpie shell.Bake inpreheatedoven for 50 to60 minutes, or
until a knifeinserted 2 inches
from the centercomes out clean.
While the pie is baking, make thestreusel topping by combining butter,flour and 1/3 cup brown sugar in asmall bowl.Sprinkle streusel topping over the pie,and place pecan halves in a singlelayer over the top.Bake for an additional 15 minutes.
Pumpkin ChocolateChip Cookies
This moist cookie has a cake-liketexture and can include chocolatechips or nuts, or both. I first found thisrecipe online four years ago and it hasnever failed to generate attention. Ilike to add a few drops of red foodcoloring for a stronger orange color.
1 cup canned pumpkin1 cup white sugar1/2 cup vegetable oil1 egg2 cups all-purpose flour2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon salt1 teaspoon baking soda1 teaspoon milk1 tablespoon
vanilla extract
red food colored, if desired2 cups semisweet chocolate chips1/2 cup chopped walnuts, if desired
Combine pumpkin, sugar, vegetableoil, and egg. In a separate bowl, stirtogether flour, baking powder, groundcinnamon, ground nutmeg, and salt.Dissolve the baking soda with themilk and stir in.Add flour mixture to pumpkin mixtureand mix well. Add in a few drops ofred food coloring until desired tint isreached. Stir in vanilla, chocolatechips and nuts.Drop by heaping teaspoonful ongreased cookie sheet and bake at 365degrees for approximately 12 minutesor until lightly brown and firm
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BBeellffaasstt MMaarrkkeettformerly Bolte’s Grocery
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A Taste ofFAYETTE COUNTY
A Taste ofFAYETTE COUNTY
A Taste ofFAYETTE COUNTY
2322017
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By RYAN [email protected]
Amanda Ivey considered enteringthe Record-Herald Fayette CountyCook-Off for several years beforefinally taking the leap into this year’sfield.Her initiative paid off in a big way as
the Bloomingburg woman took homethe top prize of the evening, first placein the “Best of Show” category, at theSept. 18 contest with her pumpkincrisp dish.“I was very excited to hear I won,”
said Ivey, who moved from Arkansas toFayette County four years ago. “Mymom started making this dish and shegave me the recipe, so I startedmaking it. I saw the contest every yearin the paper and thought aboutentering but never did. This year, wejust decided to go for it.”Ivey’s mother, Debby Harris, came
to visit her daughter this week andwas in attendance for the Cook-Off,which was held at the Crown RoomBanquet Center.“It’s an easy pot luck dish to make,”
said Harris. “We started making it forfamily and friends and everyoneloved it.”Ivey said she enjoyed her very first
Fayette County Cook-Off. “I had a lotof fun and it was a great honor to win,”said Ivey, who will receive a $300check from the Record-Herald.The winners in each category
Tuesday were: Kids in the Kitchen,Clare Sollars ofWashington C.H. forher baked macaroni and cheese; MainDish, Laura Corbin ofWashington C.H.for chicken meat loaf; Breads and
Spreads, Cheryl Adkins ofBloomingburg for her pumpkin patchbread; Side Dish, Bridget Sollars ofWashington C.H. for her roastedsummer’s harvest with wheat berriesand sweet potatoes; Desserts, JessicaO’Dierno ofWashington C.H. for herdevil’s food cake; Holiday Favorites,Amanda Ivey for her pumpkin crisp;and Soups, Cheryl Adkins for herchunky taco soup.First place winners received a $20
gift card; second place winnersreceived a $15 gift cand; and thirdplace winners received a $10 gift card.At the Cook Off, a Fayette County
UnitedWay silent auction was held,and more than $1,000 was raised forthe local organization.The judges for this year’s Cook-Off
were DonWood, chef for FayetteCounty Memorial Hospital, Ann
Russell, the 2011 “Best in Show”winner, and Rene Lopez, the headchef at the Rusty Keg and CrownRoom Banquet Center.
Ivey’s Pumpkin Crisp
1 can of pumpkin1 can evaporated milk (lg)1 1/2 cup sugar1 tsp vanilla3 eggs2 tsp pumpkin pie spice
Mix together a pour into a 9X13 glassdish. Sprinkle with 1 box (dry) yellowcake mix. Cover with pecan halves.Drizzle with 1 1/2 sticks melted butter.
Bake at 350 for 50-60 minutes. Servewith cool whip. Enjoy!!!!
The category winners at the 2012 Record-Herald Fayette County Cook-Off were: Bridget Sollars forSide Dish, Clare Sollars for Kids in the Kitchen, Cheryl Adkins for Breads and Spreads and Soups,Laura Corbin for Main Course, Jessica O’Dierno for Desserts, and Amanda Ivey for Holiday Favoritesand Best In Show. With the winners is Record-Herald Publisher-Editor Gary Brock.
Amanda Ivey won first place in the “Best of Show” categoryat the 2012 Record-Herald Fayette County Cook-Off.
Cook-OffRecord-Herald Fayette Countyhold Annual Cook-Off
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Kids in the Kitchen
Baked Macaroni& CheeseBy Clare Sollars1 lb multigrain pasta1 cup milk (2% or skim)1 lb shredded cheddar cheese1/2 head cauliflower florets2 Tbsp.minced onion1/2 cup fresh parmesan cheese1 Tbsp. fresh chopped parsleysalt and pepper to tasteBring salted water to a boil and cookpasta until al dente. In the meantime,cook the cauliflower in water until soft,about three minutes, drain. Transfer toa blender to puree. In a three-quartbaking dish, transfer the pasta andpour the cauliflower puree in. Add themilk, cheese, onion and season totaste. Preheat oven to 350.
Topping:2 Tbsp. butter1 cup bread crumbsMelt the butter in a saute pan andtoss the bread crumbs to coat. Top themacaroni with the crumbs. Bake untilgolden brown, 12-15 minutes.Sprinkle with parsley and serveimmediately.
Mint OreoBlizzard CakeBy Samantha SeverThis recipe was inspired bySamantha’s favorite Blizzardflavor, Mint/Oreo; She also loves cakeand loves to bake so she figured out away to combine 2 of her favoritetreats!Follow directions to make Devil’s Food(Chocolate) Cake boxed cake mixwith exception of:Subtract out 6 tablespoons of waterand replace with 6 tablespoons ofmint extract (liquid) Spread cakebatter in 2 cake rounds (pans),greasedBake cake to baking instructions oncake mix boxWhen cake is fully baked, let cool.Top both rounds with icing:2 cups powdered sugar½ cup softened butter
1 teraspoon vanilla1 ½ tablespoons milk6-12 drops of green food coloring(depending upon how deep greenyou want the icing to be)3 tablespoons mint extract½ package of crushed oreosMix ingredients together and spreadon top of both cake rounds, then layerthe 2 cake rounds and complete icingthe cake.Serve, eat and enjoy!
Abigail’s CakeBy Abigail SeverAbigail loves to bake andloves to experiment-shestarted making this cake fora family gathering and thendecided to change up the toppingsdepending on the fruit that was inseason. Its also an easy cake to mixand bake with ingredients readilyavailable!1 cup white sugar½ cup softened butter2 eggs2 teaspoons vanilla1 ½ cups flour1 ¾ teaspoons baking powder½ cup milkMix ingredients together, spread ingreased 9x13 pan (or 2 rounds) andbake at 350 for 25 minutes.Whencake is fully baked, let cool, then topwith cool whip and seasonal fruit.Serve, eat and enjoy!
ADDITIONAL ENTRIES
Grandma’s Peanut ClustersBy Grace Gerber24 oz. of almond bark (vanillaflavored)16 oz. of salted peanuts1. Melt almond bark in microwave(how many minutes to melt the barkon the back of almond bark)
2. Put all salted peanuts in bowel withalmond bark and stir (make sureall peanuts are covered)
3. Take a cookie shet and put waxpaper on top of it
4. Take teaspoon and scoop uppeanuts and almond bark and puton cookie tray
5. Then let them dry
Monkey BreadBy Zander Ivey & Amanda IveyYour recipe:½ cupWhite Sugar1 tsp.Cinnamon2 Cans ( 16.3 oz each) HomestyleRefrigerated Buttermilk Biscuits ½cup chopped walnuts, if desired ½cup raisins1 Cup firmly packed Brown Sugar¾ Cup Butter,meltedWash hands. Heat Oven to 350°. Coata 12 cup fluted tube pan with cookingspray! In a large Ziplock bag, mixWhite Sugar and Cinnamon. Separatedough into 16 biscuits and cut eachbiscuit into quarters. Case knife worksfine! Shake in bag to coat. Big funhere-just make sure bag is closedwell!! Arrange in pan, adding walnutsand raisins among the biscuit pieces.In a small bowl, mix Brown Sugar andbutter and pour over the biscuitpieces. Bake 28-32 minutes or untilgolden brown and no longer doughyin the center.Cool in pan 10 minutes. Turn upsidedown onto serving plate.( may needjust a little help here) Pull apart toserve.ServeWarm.
Soups
Chunky Taco SoupBy Cheryl Adkins1 1/2 pounds boneless beefsirloin or round roundsteak, cut into 3/4-inchcubes1 medium onion, chopped1 Tblsp. olive oil2 cans, (15 ounces each) pintobeans, rinsed and drained2 cans, (14 1/2 ounces each) dicedtomatoes with green chilies,undrained2 cups water1 can (15 ounces) black beans,rinsed and drained1 can (14 3/4 ounces) cream-stylecorn1 envelope ranch salad dressingmix (HiddenValley Ranch)1 envelope taco seasoning (Old ElPaso)1/4 cup minced fresh cilantro
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1. In a large kettle or Dutch oven,brown beef and onion in oil.
2. Add the pinto beans, tomatoes,water, black beans, corn, saladdressing mix and taco seasoning.
3. Bring to a boil; Reduce heat; coverand simmer for 20-30 minutes oruntil the meat is tender.
4. Sprinkle with cilantroYield: 12 servings (about 3 quarts)Prep: 20 minutesCook: 20-30 minutes
Double ChickenDumpling SoupBy Mary Kay Sollars2 Tbls olive oil2 onions, chopped4 ribs celery, chopped4 carrots, shredded1 bay leafsalt and pepper to taste6 cups chicken broth1 lb ground chicken1 egg1/.2 cup Italian bread crumbs1/2 cup Parmesan cheese2 cloves garlic, finely choppedDash nutmeg1 cup frozen peas1 box gnocchi1/4 cup finely chopped parsleyIn soup pot, heat olive oil overmedium high heat. Add celery, onion,carrot and bay leaf. Season with saltand pepper, cook 5 minutes. Stir inbroth, cover and bring to a boil. Lowerheat and allow to simmer.In a bowl, season ground chicken withsalt and pepper. Stir in egg, breadcrumbs, cheese, garlic, and nutmeg.Roll mixture into small meatballs andadd to soup. Simmer 10 minutes orwhile you wash up. Add gnocchi andsimmer 5 minutes. Add peas andparsley, heat through. Remove fromheat. Discard bay leaf. Let cool 5minutes before serving.
Baked Potato SoupBy Robin R. Beekman2/3 cup butter or oleo2/3 cups all-purpose flour7 cups milk4 large baking potatoes,baked, cooled, peeled, and cubed
4 slices green onions12 bacon strips cooked and crumbled
1 1/4 cup shredded cheddar cheese1 cup sour cream (8 oz.)3/4 tsp. salt1/2 tsp. pepperIn a large soup kettle or Dutch oven,melt the butter. Stir in flour, heat andstir until smooth. Gradually add milk,stirring constantly until thickened.Add potatoes and onions. Bring to aboil, stirring constantly. Reduce heat,simmer for 10 minutes. Add: bacon,cheese, cour cream, salt and pepper.Stir until cheese is melted. Serveimmediately.Serves 8-10
ADDITIONAL ENTRIES:
Quick and Easy PotatoSoupBy Barbara Halterman32 oz Ore Ida Hash browns
(chunky style)1 Tbsp. onion flakesor chopped onion
1 can clear fat free chicken broth2 cups waterBring to a boil, cover, simmerfor 30 minutesAdd:1 can 98% fat freecream of celery soup
1 can 98% fat freecream of chicken soup
2 cups fat free half and halfHeat thoroughly — but do not boil.
Breads & Spreads
Pumpkin Patch BreadBy Cheryl L. Adkins1 1/2 cups sugar1 cup canned pumpkin (Iuse the Kroger brand)
1/2 cup vegetable oil1/2 cup water2 eggs1 2/3 cups all-purpose flour1 tsp. baking soda3/4 tsp. salt1/2 tsp. each - ground cloves,
cinnamon and nutmeg1/4 tsp. baking powder1/2 c. chopped pecans1. In a large mixing bowl, combine thefirst five ingredients.
2. Combine the flour, baking soda, salt,
spices and baking powder; graduallyadd to pumpkin mixture andmix well.
3. Fold in pecans.4. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.
5. Bake at 350 degrees F. for 70 to 80minutes or until a toothpick insertednear the center comes out clean.
6. Cool for 10 minutes before removingfrom pan to a wire rack to cool.
Yield: 1 loafBaking temp. - 350 degreesBaking time - 70 to 80 minutes
Zucchini Pineapple BreadBy Bridget Sollars5 eggs1 1/4 cup vegetable oil2 1/2 cup sugar1 Tbsp. vanilla3 1/2 cup all purpose flour1 cup wheat germ1 Tbsp. baking soda1/2 tsp. baking powder1 tsp. cinnamon1 tsp. nutmeg1 cup drained crushed pineapple3 cups shredded zucchiniPreheat oven to 350. Spray three(9x5x3) inch loaf pans with nonstickcooking spray.Beat eggs until they are lemon yellowin color. Add oil slowly, beat untilcombined. Add sugar and vanilla; beatuntil combined.Combine flour, wheat germ, bakingsoda, baking powder, cinnamon andnutmeg. Stir to mix. Add to batter,mixing well.Add pineapple; mix well. Addzucchini; mix well. Bake 1 hour or untilwooden pick inserted in the centercomes out clean. Let cool or servewarm. These loaves freeze well. Eachloaf makes 9 servings each.
Honorable MentionPancakesBy Carl LongoaluUse three parts of rice flour to onepart of soy flour. In one can use wateror milk for proper consistency. A hotiron skillet works best with oneteaspoon of olive oil before addingflour mituro with a scoop.Whenbubbles form on the pancake, thepancakes are ready to turn over, usebutter and your favorite syrup.
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Holiday Favorites
Pumpkin CrispBy Amanda IveyThis dish is fall! My mom hasmade this for as long as I canremember (or was interestedin food). I have made it forcollege roommates and they stillmake it and take it to their family gettogethers at Thanksgiving. It is a veryspecial recipe to me and my mom.1 can of pumpkin1 can evaporated milk (lg)1 1/2 cup sugar1 tsp vanilla3 eggs2 tsp pumpkin pie spiceDirections: Mix together a pour into a9X13 glass dish. Sprinkle with 1 box(dry) yellow cake mix. Cover withpecan halves. Drizzle with 1 1/2 sticksmelted butter.Bake at 350 for 50-60 minutes. Servewith cool whip. Enjoy!!!!
Pecan Crusted PorkTenderloinBy Bridget SollarsPork has played an importantrole in the Sollars family foryears. Hogs have been raised on theSollars farm for as long as anyone canremember and our children continuethe tradition with their backyard swine4-H projects.Pork is a holiday favorite in our familyand definitely a must on NewYear’sDay, since it brings luck all yearround! This recipe is perfect for ourNewYear’s day.While the pork ismarinating, everyone helps Mom putaway the Christmas decorations. Thenwe look forward to a nice, quietevening meal together.1/4 cup apple cider1 (1 lb) pork tenderloin1/4 cup packed brown sugar1 Tbsp. spicy brown mustard1/2 tsp. salt1/4 tsp pepper2 garlic cloves,minced2/3 cup chopped pecansCooking sprayCombine apple cider and pork in azip-top plastic bag: seal and marinatein refrigerator 8 hours. Preheat oven
to 400. Remove pork from bag:discard cider. Combine brown sugar,mustard, salt, pepper and garlic; rubover tenderloin. Roll pork in pecans.Place pork in broiler-pan rack coatedin cooking spray. Bake at 400 for 20-25 minutes, until a thermometerregisters 150. removed from oven; letstand 10 minutes. Slice and serve.Yield: Four servings.
RedVelvet CakeBy Cheryl L. Adkins1 cup butter or margarine,softened
1 1/2 cups sugar2 eggs1 tsp. vanilla extract1 tsp. butter flavoring1 bottle (1 ounce) red foodcoloring, optional
2 1/2 cups cake flour2 tblsp. baking cocoa1 tsp. baking soda1 cup buttermilk1 tsp. vinegar
FLUFFY FROSTING:1 1/2 cups milk1 cup all-purpose flour1 1/2 cups butter or margarine,softened
1 1/2 cups sugar1 1/2 tsp. vanilla extract1 1/2 tsp. butter flavoring1. In a large mixing bowl, creambutter and sugar until fluffy.Addeggs, one at a time, beating wellafter each addition. Beat in vanilla,butter flavoring and food coloring.
2. Combine flour, cocoa and bakingsoda.
3. Combine buttermilk and vinegar.4. Add flour mixture alternately withbuttermilk mixture to creamedmixture.
5. Pour into three greased and floured9-inch round cake pans. bake at350 degrees F. for 15 - 20 minutesor until toothpick inserted near thecenter comes out clean. Cool inpans 10 minutes before removing toa wire rack to cool completely.
6. For frosting, whisk together milkand flour in a saucepan.Cook,stirring constantly, until thick, about5 minutes.Cover and cool.
7. In a mixing bowl, cream butter.Gradually add sugar; beat well.
Gradually add cooled milk mixtureand beat until very light, about 4minutes. Add vanilla and butterflavoring; beat well. Frost cooledcake.
Yield: 16 servingsBaking Temperature: 350 degrees F.Baking Time: 15-20 minutesYield: 16 servings
RedVelvet Cake is aHoliday FavoriteRedVelvet Cake has been a favoriteamong many of my family and friends.I have discovered a lot of people don’trealize there is a form of chocolate asan ingredient. So my goal is tosuggest taking a taste and find out foryourself … and guess what!! They areamazed of the flavor this exquisitecake has.Valentines, Thanksgivingand Christmas the requests come infor making this scrumptious dessert. Ihave also found some new twists bymaking RedVelvet Cookies and RedVelvet Cupcakes and the kids justadore these items … easy to handleand they sure come back for seconds.I have a lot of male taste-testers andthey are all the time asking:We needour fix…RedVelvet Cake…and ofcourse…I make it..they taste it andthen they tell me…Can I marryyou?…nothing like a great baker whowins a man’s heart with her bakingskills !!!
Main Dish
Chicken MeatloafBy Laura Corbin1 pkg ground chicken1 roasted red bell pepper,diced
1 small to medium onion, diced1 can Italian diced tomatoes2 Tbsp. Sriracha Hot Chilli Sauce1 small can of diced green chilies1 Tbsp.Worcestershire sauce1 Tbsp. garlic powder1 tsp. cayenne1 tsp. paprikaPanko bread crumbs1 egg1 package of shredded Italian blendcheese
Preheat oven 400 degrees. Combine
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diced onion, red bell pepper, dicedgreen chilies, garlic powder, cayenne,paprika, egg, shredded cheese,ground chicken,Worcestershiresauce, Sriracha sauce, diced tomatoesand add small amount of breadcrumbs. Mix until ingredients arecombining well. Add and mix in morePanko bread crumbs until mixtureseems tighter. Once the mixture istight or less wet, place in loaf pan ormold into a loaf on a baking sheet.Depending upon one’s taste levels youcan squeeze some Sriracha sauce ontop or ketchup. Bake at 400 degreesfor 45 minutes, let cool before serving.
Turkey and NoodlesBy SueWalker3 qt turkey broth8 oz turkey cooked and cutinto small pieces12 oz egg noodles2-3 drops yellow food coloringIn 6 qt pan bring broth to rolling boilon high heat, drop noodles into broth,stirring as you drop them in. Lower tomedium heat and cook, stirringfrequently for 20 minutes. Stir in foodcoloring. Turn heat to low and addturkey pieces - simmer 3-4 minutes -remove from heat - ready to serve.Recipe for egg noodles:2 eggs,well beaten1/2 tsp. baking powder1/8 tsp. salt3 Tbsp.milk3 1/2- 4 cups all purpose flourMix eggs, baking powder, salt, andmilk together, then start adding flouras you stir to make a workableconsistency, roll until very thin cut intonarrow strips and spread out to dry.cook as above.Recipe time: Turkey cooking time -three hoursNoodle making: one hour and I leftthem to dry overnight.Actual cooking time - 25 minute.
Chicken Chile LasagnaBy Cheryl L.Adkins2 packages (3 ounces each)cream cheese,softened1medium onion,chopped8 green onions,chopped2 cups ( 8 ounces) shreddedMexican-cheese blend,divided
2 garlic cloves,minced3/4 tsp.ground cumin,divided1/2 tsp.minced fresh cilantro orparsley3 cups cubed cooked cookedchicken - (prefer using white meat)1/4 cup butter or margarine1/4 cup all-purpose flour1 1/2 cups chicken broth - (save brothfrom boiling the chicken needed asstated above)1 cup (4 ounces) shreddedMonterreyJack cheese1 cup (8 ounces) sour cream1 can (4 ounces) chopped greenchilies,drained1/8 tsp.dried thyme1/8 tsp.salt1/8 tsp.pepper12 flour tortillas (6 inches),halved1. In a mixing bowl, combine creamcheese, onions, 1 1/2 cups Mexican-cheese blend, garlic, 1/4 teaspooncumin and cilantro. Stir in chicken; setaside.
2. In a saucepan,melt butter. Stir in flouruntil smooth; gradually add broth.Bring to a boil; cook and stir for 2minutes or until thickened. Removefrom the heat. Stir in Monterrey Jackcheese, sour cream, chilies, thyme,salt, pepper and remaining cumin.
3. Spread 1/2 cup of the cheese saucein a greased 13-in. x 9-in. x 2-in.baking dish.Top with 6 tortilla halves,a third of the chicken mixture and afourth of the cheese sauce.
4. Repeat tortilla, chicken and cheesesauce layers twice.Top withremaining tortillas, cheese sauce andMexican cheese.
5.Cover and bake at 350 degrees F. for30 minutes. Uncover; bake 10minutes longer or until heatedthrough. Let stand 5 minutes beforecutting.
Yield: 12 servingsTemperature - 350 degrees F.Baking time - 40 minutesYield - 12 servings
ADDITIONAL ENTRIES
Pork Chops & ScallopedPotatoesBy Robin Beekman4 thinly sliced potatoes (peelings on)salt and pepper
1/2 cup shredded cheddar cheese1 can cream of chicken soup(undiluted)6 seasoned pork chopsIn a lightly sprayed (Pam) 9x13 pan,layer potatoes, salt and pepper andcheddar cheese. REPEAT.Top withsoup. Put pork chops on top. Bake,uncovered, at 350 degrees untildone (50 to 60 minutes).Spring Chicken Stew with CornMealBy Carl C. LongoaluIngredients:Cut up chicken as desired andremove skinslice of baconone potato cut in small pieces1 Tbsp. olive oilchopped onion4 ounces of watersalt and pepperparsleyPlace chicken pieces in Crock Potwith olive oil, bacon cut up in smallpieces, and onions. Mix ingredients inCrock Pot with medium heat untilbacon, onion and potatoes arecooked. Add water when neededstirring as needed. Simmer on highfor an extra hour.When done cool andadd scrambled egg with sweetcream.
StuffBy Brenda Rayburn1 1/2- 2 lbs ground beef2 cups uncooked rice4 large potatoes (peeled andcubed)1 large onion (sliced length ways)2 cans of green beans1 can whole kernel corn(undrained)1 can diced tomatoes with juice1 1/2-2 cups salsaSalt and pepperGarlic PowderPrepared ranch dressingIf fresh vegetables are used (insteadof canned as listed above), add 1cup of waterIn a large baking dish or pan, placeuncooked rice around outer edge ofdish. Crumble raw ground beef inmiddle of rice. Then layer withpotatoes and onion. Add a light coat ofsalt Add green beans, corn and
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tomatoes. Add a light cover of pepperand garlic powder. Drizzle withprepared ranch dressing. Covertightly with foil and bake at 400degrees for 1 hour. Note: do not stiruntil serving. Maybe topped withshredded cheddar cheese and orsour cream.Serves: 8-10Prep time: 20 minutes.
Ground Beef andNoodle CasseroleBy Mary E. Brownlee1 lb ground beef8 ounce package Inn Maid mediumsize noodles6 slices bacon, cooked crisp andbroken into pieces1 medium onion chopped1/3 cup stuffed olives sliced1 1/2 cans Campbell tomato soup1/2 cup water1 can Campbell beef consomme1/2 tsp. salt1/8 tsp. pepper1/2 tsp. sugar1 tsp.Worcestershire sauce1/2 tsp.Thyme1/2 tsp. oregano1 1/2 cups grated cheddar cheeseBrown ground beef and choppedonion then add cooked bacon.Combine remaining ingredients andadd to browned beef. Meanwhilecook noodles according to pkgdirections and add to beef mixture.Place in a greased 3 quart casseroledish. Put grated cheese on top. Coverand bake at 300 degrees oven for 1hour. Uncover bake 30 minuteslonger.Serves 8
Nanny Lulu’s Spare RibsBy Mandy Miller3 lb spare ribsfennel seedsketchuptomato pastewhole clovesbay leavesdemerara sugarmalt vinegarsalt and pepperwaterMix sauce up and pour over ribs.Cook at 375 degrees for 1 1/2 hours.
Coffee Rubbed Pork LoinBy Amanda Ivey1 whole pork loin (or half)ground coffeeRub pork loin with ground coffee (regor decaf) let sit at room temperatureabout 20 minutes grill over indirectheat at 250 degrees for 2 hours oruntil internal temperature reaches 140degrees wrap in foil and let rest for 15minutes then slice and serve. This canalso be prepared in oven in a roastingpan.
Desserts
Devils Food Cakewith ChocolateButter FrostingBy Jessica O’DiernoDevils food cake:1/2 Cup shortening1 3/4 cups of sugar1 teaspoon of vanilla3 eggs, separated2 1/2 cups sifted cake flour1/2 cup cocoa (regular-type, dry)1 1/2 teaspoon soda1 teaspoon salt1 1/3 cups of cold waterSet oven to 350, cream shorteningand 1 cup of the sugar till light. Addvanilla and egg yolks, one at a time,beating well after each. Sift togetherdry ingredients: add to creamedmixture alternately with cold water,beating after each addition. Beat eggwhites till soft peaks form; graduallyadd 3/4 cup of sugar, beating till stiffpeaks form, fold into batter; blendwell. Bake in 2 greased and lightlyfloured 9x1 1/2- inch round bakingpans for 30 to 35 minutes.
Chocolate Butter Frosting2 one oz squares semisweetchocolate6 tablespoons of butter1 1- pound package ofconfectioners sugar about 4 3/4cups Light cream 1/4 cup1 1/2 teaspoon of vanillaCream butter; gradually add abouthalf the sugar, blending well. beat in 2table spoons cream and the alreadymelted semisweet chocolate withvanilla. gradually blend in remaining
sugar. Add enough cream to make ofspreading consistency frost two 8 or 9inch layers. Top with grated whitechocolate.
Betty’s Old-FashionedSloppy Pineapple Cakewith Caramelized ToppingBy Betty DearthCake:2 eggs2 cups sugar2 cups flour2 tsp. soda1 20 oz can crushed pineapple with
juiceMix all ingredients and pour into agreased and floured 9x13 inch cakepan bake at 350 for 35 minutes, cutinto squares and pour topping on.Topping:1 cup white sugar2/3 cup evaporated milk1 stick oleo1 tps. vanillaBring to boil and boil 5-10 minutes,medium heat.Serves 16-20This cake has been a hit at our housefor years. It has been on the holidaytable and most of the birthday parties.Everyone who has tried the cake saysit is delicious. So moist and easy tomake. It has never failed me. And itwill be a hit with you. And most of theingredients are in your cabinet.
Grandma’s CaramelApple PieBy Cheryl L. Adkins1 9-inch deep-dish pie crust
Crumb Topping:3/4 cup all-purpose flour1/4 cup old-fashioned oats1 cup sugar1/4 tsp. salt1/2 cup (1 stick) butter, roomtemperature
Filling:5 medium to large Corland or IdaRed apples, peeled, cored andchopped1 cup sugar2 tsp. all-purpose flour3 Tblsp. melted butter1 tsp. cinnamon
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1 tsp. lemon juice1/4 tsp. salt
Caramel Sauce:1/2 (14-ounce) can sweetenedcondensed milk1/2 cup light corn syrup1/2 cup sugar1/4 cup brown sugar2 Tblsp. butter1 1/2 tsp. vanilla extract1. Preheat oven to 400 degrees F.2. To prepare topping, combine allingredients in a bowl and mix byhand or with a pastry blender untilcrumbly.
3. To prepare filling, combine allingredients in a medium bowl. Pourinto pie crust. Pile topping on top.bake 1 hour or until a knife easilyslides into center of pie with noresistance. If pie is browning tooquickly, reduce temperature to350 degrees F. after 30 minutes.Let cool.
4. To prepare caramel sauce, combineall ingredients, except vanilla, in asmall, heavy saucepan. Bring to aboil over medium heat, stirringconstantly. Reduce heat to low andcook, stirring constantly, untilmixture reaches 244 degrees F. ona candy thermometer (firm-ballstage). Remove from heat and stir invanilla. Let cool and drizzle 1teaspoon over each apple piewedge. (You’ll have caramel sauceleft over.) Serves 8.
9-Inch Deep-Dish PieCrust Recipe1 cup sifted all-purpose flour1/2 tsp. salt1/3 cup plus 1 Tblsp. shortening or1/3 cup lard2 to 2 1/2 Tblsp. cold water1. Combine flour and salt inmixing bowl.2. Cut in shortening or lard withpastry blender or with two knivesuntil mixture is the consistency ofcoarse cornmeal or tiny peas.
3. Sprinkle on cold water, 1 Tblsp. at atime, tossing mixture lightly andstirring with fork.
4. Shape dough in smooth ball withhands, and roll into a circular shapefor your 9-inch deep dish pie plate.
5. Makes enough for a 9-inch pie plate.
ADDITIONAL ENTRIES
Chocolate Chip PieBy Mandy MillerPie CrustSemi Sweet chocolate chipsVanilla PuddingMake pie crust, bake for 10 minutesin 350 oven.When crust comes outpour in package of chocolate chips(reserving 10-15 for top of pie) whilecrust is still hot.While crust is baking,make vanilla pudding on stove top.When chocolate ships are in bottomof crust, pour vanilla pudding on top.Allow to cool for 20 minutes, placerest of chocolate chips on top fordecoration. Recipe originally made upby my grandma, Phyllis Tice.
Sausage CakeBy Robin Beekman2 cups white sugar1 lb. ground sausage1 cup raisin juice1 tsp. baking powder1 tsp. baking soda3 tsp. pumpkin pie spice1 lb cooked raisins1 cup chopped walnuts3 cups all purpose flour (sifted)Cook raisins and drain; save 1 cupjuice and cool. In large bowl mixsugar, sausage and raisin juice. Addcooked raisins. Mix dry ingredientsand chopped nuts and add to firstmixture. Mixture will be heavy.Makes3 small loaves or 1 (10 inch) tube pan.Bake 1 hour at 350. Baking pansshould be lightly greased.
Snickerdoodle Cupcakesand Cinnamon Buttercream FrostingBy Clare Sollars1 box white cake mix1 cup milk1/2 cup melted unsalted butter3 large eggs1 tsp. vanilla extract2 tsp. ground cinnamonHeat oven to 350. Line 24 cupcakeswith paper liners. Combine theabove ingredients in a largemixing bowl. Blend with an electricmixer on low speed for one minute.Stop the mixer and scrape downside of bowl with a rubber spatula.Increase mixer speed to mediumand beat two minutes more,scraping sides as needed. Using astandard ice cream scoop, fill eachliner 2/3 full.Bake at 350 until they are goldenbrown and spring back whenlightly pressed with your finger,15 to 20 minutes. Remove fromoven and cool cupcakes in panson wire racks for 10 minutes.Remove cupcakes directly towire racks and cool completely30 minutes more.
Icing:1/2 cup softened unsalted butter3 3/4 cups confectioners sugar3 Tbsp.Milk1 tsp. vanilla extract1 tsp. cinnamonPlace softened butter in a largemixing bowl. Blend with anelectric mixer on low speedfor 30 seconds or until fluffy.Stop the mixer and addconfectioners sugar, milk, vanilla,and cinnamon. Blend withmixer on low until sugar isincorporated, 1 minute. Increasespeed to medium and beat untillight and fluffy, 1 minute more.Blend in up to 1 additional tbspmilk if frosting seems to stiff.Spread onto cooled cupcakes.
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740-495-5181740-495-51811-800-870-KIRK (5475)1-800-870-KIRK (5475)
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Kirk’s Furnitureis celebrating their
100th Year in BusinessFamily Owned and Operated for 4 Generations!
Hours:Monday, Wednesday and Thursday 8:30am-9:00 PM
Tuesday, Friday and Saturday 8:30am-5:00PM; Closed on Sundays
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9 W. Front St., New Holland
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Over 40 Vendorsof Local Artisans
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TOWN & COUNTRY Inc.Town & Country West Union
838 S. S. High St.Hillsboro, OH 45133937-393-2055
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Give Your
Landscapea Holiday
MakeoverPrioritizingyard workcan helpovercomethe panic
By STEVE BOEHME
With the holiday season approaching,here’s something for your “to-do” list:walk out into the street and take a goodlook at your yard through someoneelse’s eyes. Better yet, take a few photosof your yard from different angles andstudy them closely, without your rose-colored glasses. Do you see anythingthat doesn’t look quite right? Perhaps it’stime for a holiday makeover.One of the great things about having
company is that it forces you to deal withclutter, dirt and disarray that youoverlook in normal life. Most of us areguilty of cluttering up our living spaces,ignoring obvious signs of neglect, andpostponing needed improvements large
and small. This is just as true outside asinside our homes.When company’sexpected, we suddenly notice all thelittle ways we’ve let our living space getout of control, and alarm bells start toring.Rather than panic, let’s prioritize. The
low-hanging fruit of yard beautification isusually simple tasks like tidying up
clutter, pulling obvious weeds, rakingand sweeping, and some fall groomingof plants that have gotten scraggly.We allknow how to do these things, so it’s amatter of motivation. The next level oflandscape improvement takes a littlemore vision and creativity, but here’s arecipe that transforms so-so landscapesinto curb appeal and compliments.Most landscapes need simplification.
Look carefully at your landscapeplantings. Are they too crowded? Havesome plants outgrown their spaces,blocking walks and windows? Have theygotten gangly and misshapen over theyears? Just pull them out. This includeslawn shrubs and even crooked treesscattered around; replacing them withopen space can instantly transform youryard. Less is more.The plants that remain probably need
pruning or shearing. Time for some“tough love.” Cut off low-hanging treelimbs that block your view or tangle withother plants. Shear dense shrubs intonice neat mounds. Perennials that arefinished blooming and turning browncan be cut off at the ground; they’ll beback next year. Spent blooms on rosebushes and flowering shrubs can betrimmed off with a light shearing aroundthe fringes.A magic trick for renewing tired
landscapes is bed edging where lawnsand gardens meet. Simplifying fussybed outlines with broad, sweepingcurves really flatters most landscapes.There should be a nice crisp edge justbeyond the “drip line” of shrubs andtrees, and neat mulch circles aroundlawn trees, the bigger the better.You canuse marking paint and a piece of stringto make perfect circles around trees; a
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garden hose helps you lay out bedoutlines. Strip the sod away two orthree inches deep along the edges.Once you have your beds cleaned
out, weeded, raked, and thenecessary grooming finished, it’s timeto mulch. This is literally the icing onthe cake, and if you do a nice job itwill freshen up your landscape likenothing else.We recommendmulching heavily in spring to stopweeds, but your fall mulching is morecosmetic so you can stretch the mulcha bit more.Do you have a gravel driveway? If
so, this can be a hanging curve ball ofhome improvement. Most graveldrives have sloppy, uneven edgeswhere grass and weeds have invadedthe gravel.We use a bed edgingmachine to cut a fresh groove alongeach side of the drive, and thenremove all the grass and soil insidethe edges creating a “gutter”. Nextwe add fresh gravel, rake it smoothand pack it down. The crisp, well-defined edge and new clean gravelare a magic bullet of curb appeal!
Now to add some color. Frost willcome before the holidays, but somecold-hardy pansies will brighten upyour beds and planters until the snowflies. Late-blooming fall mums can lastuntil Thanksgiving, or even longer ifyou protect them from early frosts.Now might be a good time to visit alocal nursery to find some woodyplants that will add winter color, likepyracantha, cotoneaster, beautyberryand holly. The birds will appreciatethe bright, shiny berries.Take advantage of a few crisp
Indian summer weekends to freshen
up your landscape for holidayentertaining. Instead of apologizingfor the mess, you can stand back andenjoy compliments from your guestsall winter long.
Steve Boehme is the owner ofGoodSeed Farm Country Nursery &Landscape, located on Old State Route32 three miles west of Peebles. To e-mail your landscaping questions click“Contact Us” from their website atwww.goodseedfarm.com or call (937)587-7021.
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THANK YOU!We would like to thank everybody for another successful Wheat Ridge Old Thyme Herb andHarvest Festival. We deeply appreciate the prompt services and quality products that helped uscreate our most successful festival here in Adams County a special thank you to Shreffler’s Dozingand Trucking. Raines Farms Greenhouses, Harsha Hardware, Chapparal Farm Supply, CedarHill Machine Shop, Ridgeway Lumber, Pro Tech Signs, Cahall Bros., R&R Tent Rental, and manyothers that showed attendees how great and beautiful Adams County is!
We have scheduled our 5th festival for October 11, 12 and 13 2013.With already having over 125 vendors renewing their contracts for the 5th Wheat Ridge OldThyme Herb & Harvest Festival, we still accept more vendors with hand created products, crafts,home style foods, antiques, herbs, and related quality things.
Thank you againHerb, Kim and Brad Erwin, TheWheat Ridge Old Thyme Herb and Fall Festival
Contact Kim Erwin for info at 937-544-8252
WWW.WHEATRIDGEHERBFESTIVALS.COM
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By LORA ABERNATHYThe fall season
provides a welcomebreak to the scorchingtemperatures of Ohio'ssummer. It's a great timeto soak in more of theoutdoors before Old ManWinter pays his visit.It's also an ideal time to
kick off an exerciseprogram.Whether yourgoal is to spend 30minutes a day walking orrun in a ThanksgivingDay 5K, the coolertemperatures of autumncan be just themotivation you need.When you're heading
outside in coldertemperatures, it'simportant to dressaccordingly. Dress toowarm and you'll bemiserable, but notdressing warm enoughcan have a similar effect.These are a few of my
essential tools forstarting your coldweather training.
Write it downIf you are not logging
your workouts, you aremissing out onmaximizing your training.Daily Mile, BuckeyeOutdoors and TrainingPeaks are terrificwebsites to use.Jot down how far you
went, how long it tookyou, how you felt andwhat your challengeswere. It's an essentialway to track and lookback on your progress.Also, write down what
you wore.I'll never forget my first
big layering mistakeduring my first wintertraining for triathlons. Ihad on two layers ofclothes and my downwinter jacket from Lands'End.It was 22 degrees
outside and I'd justridden eight miles on thebike trail by Kroger inWilmington.Afterwards, I was
soaked. The down jackethad been overkill.Though that was such
a memorable instance Ireally didn't need towrite that one down,journaling what I wearhas helped me dresssmarter overall.For example, I know
that if it's above 60degrees, I cancomfortably go out inshorts and a tank. If it'sbetween 50 and 60degrees, I can wearpants and a T-shirt or a T-shirt and shorts.Knowing what to wear
and when to wear it willhelp maximize your coldweather trainingenjoyment.
Mix it upIn order to reach that
ideal point of knowingwhat to wear, you'll haveto go through a trial anderror period.If you wear a fleece
jacket when it's 40degrees outside, do youneed gloves? If you weartights when it's 30
degrees outside, do youneed another layer ofpants?Start experimenting.
Dress light to startWhatever you do, do
not step outside, gaugethe weather and dressfor how it feels. Dresslighter.Five to 10 minutes into
your run, your body willwarm up significantly,and the tights youthought you neededunder your pants arenow making youmiserable.
Drop the egoYou simply cannot care
how you look.If you end up training
in sub-freezingtemperatures on a windyday, a balaclava (facemask) can soon becomeyour best friend. Just besure and take it offbefore you walk into thatconvenience store onyour break to buy aPowerade.
Always be lookingNo matter what the
weather, always lookaround and be alert.Constantly be aware ofyour surroundings.Criminals are less likelyto target you if youappear alert and notdistracted by your cellphone or iPod.
Lora Abernathy is editorof theWilmington NewsJournal.
Some Essential Toolsfor Cold Weather Training
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Dream HouseEach year on ChristmasEve, this Georgian stylehome swells as fourgenerations come to sharea family time steeped intradition. Children andgrandchildren gather from
near and far to spend several daysremembering past years and lovedones, and celebrating this year’sChristmas season.After years of planning and
collecting ideas, the home owners who
are transplants to this region built theirdream house near Caesar Creek Lake.Like many new homes it boastssoaring ceilings and open, connectedspaces, but it lacked a sense of historyand character. The couple createdarchitectural interest through tallbaseboards, square fluted columns,multiple crown moldings, chair railsand overlaying the drywall with trim toresemble wainscoting on the walls.Oversize topiaries flank the front of
the stately entry. The elegant personal
style and classical taste of the homeowners is immediately evident in thegracious living room beyond.Soaring ceilings and a bank of
windows in the bay beg a show-stopping 14-foot tall Christmas tree.Holiday decorating traditionally startshere the day after Thanksgiving andmay take several days to accomplish.The tree alone usually takes twopeople an entire day to adorn. Elegantglass balls and glistening crystalornaments on the tree coexist with
EEBy Stephanie Hardwick Stokes
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boasts holidayideas for everyone
homemade keepsakes and pine conespicked up along the road.
Each grandchild is given anornament every year in their chosentheme. Rather than buying t-shirts fromtravel destinations, trips areremembered by Christmas ornamentssymbolizing a highlight from theirtravels. The ornaments become a partof the story of their lives.
Garlands festoon chandeliers andcandelabras. Roping on balconyrailings and on the staircase tie in the
second story passage way and wrapthe room in sparkle.
The home is awash with delightfulfragrances, and homemade bakedgoods are abundant. Thegrandchildren have baked a cake anddecorated it for Jesus’ birthday partythe next day. Gifts are wrapped,stocking stuffers are ready, all thepreparations and busyness arecomplete. And in the warm glow ofcandlelight, everyone gathers in theevening to read Luke 2 and have the
children help recite or act out theChristmas story.
Christmas is about makingmemories and celebrating ongoingtraditions. A special one for this familyis that great grandma hand makes acoordinated stocking for each person.All are from the same pattern and mainfabrics, but the snowmen appliquéd onthe front are each outfitted uniquely.The stockings are a work of love andthe family treasurers them as well aseach moment shared together.
How to Design aGarland inYourPersonal StylePurchase a very full silkgarland or lay severalgarlands side by side tocreate a thick, lush base.Work with the greenery tobend all pieces in a similardirection such as it wouldgrow naturally. Create a bowout of wired ribbon. Attachthe bow and additional loopsof ribbon to the greenerywith florist wire. Hot glueglass bulbs or otherdecorations into thegreenery. Attach to railingswith wrapped wire. Storefully assembled, ready foruse year after year.
How to Decoratea TreeThe key is to start from theinside trunk area and workout.Most of the lights shouldbe woven through the interiorof the tree and cords shouldbe hardly visible from theoutside.Ornaments shouldalso be hung starting in at thetrunk to create wonderfuldepth and interest. Oftenthere are deeper empty areasto accommodate largeornaments hanging freely,plus the branches are sturdierto support their weight.Thefeatured tree was denselypacked and loaded withthousands of lights. It hadliterally hundreds ofornaments in a range ofstyles. What made it tietogether visually was the useof repeating elements.Thereare dozens of crystalornaments and glass balls intwo colors. Once allornaments were on the tree,multiple layers of swagingwere added like decorationson an iced cake.
Holiday DecoratingTips for Any StylePick a look or theme.
Here a number ofsuggestions:• Organic• Silver and Bling• Candy Canes• Animals or Nature• Birds• Gingerbread men• Angels• Reindeer• Antique• Snowmen• Santas• Music• Snowflakes• Poinsettias• Pine cones and owls(popular this year)
Select a color theme.Keep the look unifiedthroughout the entire house.Make sure it works with thecolors of your room.Focus on texture. Add live
greenery and pine cones tosilk pieces. Skip trimmingyour bushes this fall andwait until the holidays. Theflat shiny boxwood leaveslend interesting texture andsheen when mixed withyour other traditionalgreenery such as varioustypes of pine, holly and ivy.Have children stud fresh
oranges with cloves tocreate heavenly scentedpomanders – a greatWilliamsburg inspiredtradition.Lanterns of all sizes and
styles were very popular insummer decorating,especially on porches andpatios. Add a sprig of hollyor pine to the handle totransform it into a holidaydecoration.Hang a curtain rod from
the mantle by stocking
holders on either end.Empty stockings can thenbe slid along the rod fordisplay.Fill footed glass
hurricanes, antique glassstorage containers or evenopen bowels with paintedChristmas tree bulbs. Donein quantities, this isespecially striking. Candycane balls, fresh cranberriesor small pinecone can all befun variations.Suspend a wreath in front
of a mirror you have alreadyof hung. If displaying wreathon your door, considerhanging one on the inside ofthe door as well as theoutside.Insert fresh cut evergreen
stems into the soil of yourwindow boxes. Using oneor more types of greenery,place taller pieces at theback of the box and workyour way forward withgradually shorter sprigs.Enhance with a holiday bow,berries, glittered sticks orpinecones. After NewYears,pull the “extras” and let thegreenery enhance yourcurb appeal until the firstspring bulbs appear.Nestle antlers (real ones
that have been shed) orreproductions around acandlestick, displayed in anoversize container, or workin among greenery.Youcan’t go wrong using antlersthis season.Wrap a present with a
beautiful bow and set it inyour entry. It appears youare just waiting to share theChristmas spirit of givingwith those who drop by.Cut long branches (3-4
foot long) with leaves andarrange in a container filled
with foam for a strikingcenterpiece for a fall dinneror even for Thanksgiving.Once the leaves have fallenoff, and there are just twigsleft, add lights and/or bulbssuspended by ribbons totransform it for the holidays.Wrap a throw pillow with
ribbon and tie off with adecorator bow and a fun gifttag.Display lighted garland
around the baseboardsfollowing the perimeter ofyour room for unexpectedsparkle. A swag of greeneryabove your doorway will tiein nicely as well.Look for a Christmas tree
that is slightly imperfect oreven largely imperfect –when you get it home, tucka stuffed animal, emptywrapped gift box, pair of oldice skates or other similaritem in the hole. It creates amuch more interesting tree.Add fresh flowers in water
tubes peeking out of the topof stockings.Try displaying your tree
in a different type container.Bring in an urn or otherlarge outdoor pot andsecure your tree. You won’tneed quite as tall of tree asthis elevates it considerably.Trade out your everyday
throw blankets for a faux furor velvet. Revel in thewarmth and glitz.Set the mood at your
entry with a basket filledwith firewood sitting bydoor, antique skis proppedby the door frame, or oldice skates with a floralarrangement spilling out ofthem.Tuck a sprig of greenery
atop picture frames orartwork.
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Holiday Decorating and Crafting
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MakeYour OwnStockingsSupplies needed:• ½ yard decorativefabric
• ½ yard flannel liningfabric
• Thread• Tassel or 4 inch cordfor loop
• Sheet of newspaperor plain paperfor pattern
Instructions from local seamstress, DianeMurphy:
Enlarge accompanying pattern based on thescale 1 inch = 4 inches. Finished stockingshould be approximately 30 inches long by14.5 inches wide.
Cut two stocking linings from the flannel.
Cut two stockings from decorative fabricusing the cut off line on the leg of thestocking.
Stack all four stocking pieces, with the footsections aligned in this order: 1) lining up 2)lining down 3) decorative fabric up 4)decorative fabric down.
With a ½ inch seam allowance, stitch all fourlayers beginning at point A and ending atpoint B as indicated on the pattern.
Turn stocking by reaching between the twolayers of decorative fabric and turning themto the outside. Smooth and press.
Double fold cuff at fold lines.
Attach tassel or loop securely though alllayers at point C. Hang and wait for Santa.
Holiday Decorating and Crafting
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2322221
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We are here to serve the dialysiscommunity. For more
information about DaVita,its kidney education and itscommunity programs,
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Visit Our Huge ShowroomWith a Large Selection of ProductsFor Your Home Healthcare Needs
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TRANSPORTATION
WORKING TO KEEPHIGHLAND COUNTY MOVINGFRS Transportation Fleet VehiclesAre Clearly Marked For Your Safety& Easy Identification.
Serving the Needs of Highland County by Providing Safe & Reliable Tranportation Services.2012 New Freedom Grant for the disabled and elderly of Highland Countywill pay 50% of the cost of transportationfor any medical appointments or other basic life need.
2012 Job Access and Reverse Commute (JARC) - Tansportationprovided for the Reentry Program of Highland County for employmenttraining purposes at 50% of the cost.
Specialized Transportation Program Grant - FRS Transportationapproved for a new Modified Minivan and a Standard Minivan throughour 2011 STP grant application.
NET/TANF/OWF Transportation Services for eligible Medicaid recipients,as well as job & educational training for Ohio Works First (OWF) andTemporary Assistance to Needy Families (TANF) recipients of HCDJFS.
2012 Ohio Coordination Mobility Management Project - MobilityManager is working towards meeting the mobility needs of HighlandCounty through marketing of current transportation services while
looking for funding sources to increase transportation services forthose who are not eligible for any of our other types of fundingsources.Such as:
HARTS Fare Program affordable transportation for the elderly, disabledand others living within the Hillsboro City Limits and within a 5-mileradius of Hillsboro.
All grants are through ODOT-Office of Transit & the Federal TransitAuthority.
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As a child, it’s so easy to be home for the holidays. Itusually just involves rolling out of bed. As an adult, it caninvolve leaving your own home and going elsewhere togather with the extended family. If they are not withindriving distance, the most efficient way to travel is by air.Good times.Flying has changed over the years. The most obvious
difference is the tightened security that is enforced by theTransportation Security Administration (the TSA). Forexample, all of your liquids now have to fit into a one-quartplastic baggie.And there are restrictions on how many ounces each
container can have. I’ve given up on trying to make senseout of how they determined that 4 ounces of hair gel is moredeadly than 3 ounces. Or how they came to the conclusionthat hair products are deadly at all. In the history of aviation,has anyone ever been “hair-gelled” to death? Are theyafraid we’ll threaten people with, “First, I’m going to slatheryou with cucumber body lotion, and then I’m going to spikeyour hair.” Even a hardened terrorist could not be that cruel.Naturally, I keep all of these wry observations to myself
while going through security. However, I almost broke myown rule to keep my mouth shut when they confiscated a jarof homemade salsa, claiming it had too much liquid in it. Isuspect the TSA agents were just hungry, especially whenthey gave me an extra pat down, demanding to know whereI was hiding the corn chips.For our additional safety and protection, there are flight
attendants on every plane. Before takeoff, they make severaltrips up and down the aisles, making sure that everyone hastheir seat belts on. THEN they give you the instructions onhow to fasten them. I’m always so tempted to sit there--seatbelt UNfastened--and when they command me to fasten itrespond with, “But, I haven’t had my lesson yet!”Everyone must stay strapped to their seats when we are
creeping down the runway at one-foot-per-hour, but as soonas we’re 30,000 feet in the air at 450 mph, it’s suddenly fineto “move about the cabin.” Have you ever actually donethat? Just got up and “moved about?”Maybe did the hokeypokey or the chicken dance? Sounds to me like a goodway to get yourself on the TSA “watch list” until the end oftime. The flight attendants also have to stay strapped inwhile we are gently rolling along, but as soon as we areairborne, they are sashaying up and down the aisle withpots of scalding hot coffee.You get treated a little different when you are in “coach”
as opposed to “First Class.” If you are part of the “unwashedmasses” in coach, they don’t even want you wanderingthrough the first class part of the plane and DO NOT usetheir bathroom.They don’t want your coach-cabin-cootiesrubbing off on the people who are paying good money toavoid the likes of you.The contempt that the flight attendants have for the
people in coach is apparent when they walk up and downthe aisles with a Hefty bag, looking left and right, saying,“trash…trash…trash…” Is name-calling really necessary?Even though flying can be a total hassle, it is still the
quickest, most efficient way to get from Point A to Point B.Despite all of the downsides, look on the bright side; youcan show up at the family gathering empty-handed andblame it on the TSA.“I had brought the BEST homemade salsa…”
Kay Frances is known as “America’s FunniestStressbuster.” She gives humorous keynotepresentations and stress management workshopsall over the United States. She is the author of “TheFunny Thing about Stress; A Seriously HumorousGuide to a Happier Life.” To order the book or findout more about Kay, visit her website at:www.KayFrances.com.
The PLANE Truth about Holiday Travel“Home is the place where people have to take you in for the holidays whether they want to or not.” Kay Frances, (1955 A.D--)
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CARROLL HALLIDAY 1700 Columbus Ave.
Washington C.H.800-358-3673www.chford.com
Serving Fayette & Surrounding Counties Since 1932New & Used Cars & Trucks
FORD-LINCOLN
SALES - SERVICE - LEASING - DAILY RENTAL - PARTS
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FAYETTECOUNTY
Crossroads ofSouthwest Ohio
See:~ Fayette County Historical Society Museum~ Visit Historic Downtown Washington Court House~ Deer Creek State Park
Shop:~ Tanger Outlets, Jeffersonville~ Jeffersonville Crossing Mall~ Visit Historic Downtown,Washington Court House~ Area Antique and Specialty Shops
Stay:~ Quality Inn ~ Baymont Inn & Suites~ Hampton Inn ~ Country Hearth Inn~ Holiday Inn Express
Fayette County, Ohio • 740-335-0761www.fayettecountyohio.com
2321287
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OOccttoobbeerrOctober 25 ~ 5-7 pm Boo Fest
NNoovveemmbbeerrNovember 2 ~ 5-8 pm First Friday
November 16-17 ~ Uptown Open HouseNovember 22 ~ 6 pm-12 am Moonlight MadnessNovember 24 ~ 2 pm HUBA Christmas Parade
DDeecceemmbbeerrDecember 7 ~ 5-8 pm First Friday
An Uptown Christmas
SHOP HISTORICUPTOWN
HILLSBORO, OHwww.uptownhillsboro.com
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• Crafts • Home Decor • Furniture • Desks• Hickory Rockers • Candles • Leather Hand Bags
• Gift Certificates • Seasonal Items
Dutch KitchenHome Cooking
Authentic Pennsylvania DutchSpecialities served daily Kitchen Open 7am-2pm
Just 5 miles south of Bainbridge on St. Rt. 414417 St. Rt. 41 South
Open Mon-Sat 8am-5pm Closed Sun
CraftsUnlimited2322115
CONTINENTAL MANORNURSING & REHABILITATION CENTER
937-783-4949820 E. Center Street
Blanchester, Ohio 45107www.continentalmanorcarecenter.com2321317
Owned and operated byDeaconess Long Term Care -A not-for-profit organization.
Dr. BruceStaley,MedicalDirector
Need Rehab?Call Continental Manor
• Specializing in successful rehab-to-home services –physical, occupational and speech therapies.
• Excellent skilled nursing care including IV administrationand wound care.
• Physicians: Bruce Staley, M.D., Medical DirectorCatherine LaRuffa, M.D.Tommy Tigar, M.D.Steven Weber, M.D.
AdamsCounty
October 20thAdams County Civil War DayAt the historical John T.WilsonHome in Tranquility. ContactAdams County Travel &VisitorsBureau at (937)544-5639 orjohntwilsonhomestead.com
October 20thRed Barn Convention CenterConcert Event. Jubilee Showat the Red Barn ConventionCenter inWinchester. Dinnerstarts at 5 pm, show starts at7 pm. Contact Robert CantrellJr. at 937-902-9455 or1-800-823-9197 ext. 121.RV & Full Hook up.
October 28th2-4pm. Page One-RoomSchool House Event at thecorner of Page School Roadoff Vaughn Ridge Road,WestUnion, Ohio 45693. ContactMary Fulton at (937) 587-2043
November 3rdRed Barn ConventionCenter Concert Event.Southern Gospel Concert atthe Red Barn ConventionCenter inWinchester. Dinnerstarts at 5 pm show starts at7 pm. Contact Robert CantrellJr. at (937)902-9455 or1-800-823-9197 ext. 121 RV& Full Hook up
November 12thVeterans Day Parade starts at11 a.m. inWest Union. ContactSam Kimmerly at (937) 386-0293 orWallace Boden at(937)217-1976
November 15th - 17thChristmas Open House atCarriage Lane Antiques. 180Werline Lane,West Union.Contact Antia Vogler at (937)549-4530
November 17thRed Barn Convention CenterConcert Event. Jubilee Show atthe Red Barn Convention CenterinWinchester. Dinner starts at 5pm, show starts at 7 pm.ContactRobert Cantrell Jr. at 937-902-9455 or 1-800-823-9197 ext.121. RV & Full Hook up.
November23rd -December24thMiller's Christmas Tree Farm20th Anniversary – Open dailyfrom 10 a.m. to 5:30 p.m., untilDecember 24. Located west ofWest Union at 1600Eckmansville Road,West Union,OH 45693. Contact Miller’s TreeFarm at (937) 544-2220.
November 26thAdams Country Christmas atthe Adams County CourthouseSquare inWest Union. Starts at5:30, welcoming ceremony at6:30 p.m. For more informationcontact Marie Palmer at (937)587-3749 or Sally Cunninghamat (937) 587-3078
December 1stPeebles Christmas Celebrationlighting of the Christmas treeand other events starts at 6p.m. Contact Sharon Malcom at(937) 587-2417
December 1stOld Fashion Christmas at theAmerican Legion Post inPeebles. Contact Mary Dunlapat (937) 798-1376
December 1stRed Barn Convention CenterConcert Event. Bluegrass MusicConcert at the Red BarnConvention Center inWinchester. Dinner starts at 5pm show starts at 7 pm. ContactRobert Cantrell Jr. at (937)902-9455 or 1-800-823-9197 ext.121 RV & Full Hook up.
December 8th - 9th2-4pm. Page One-Room SchoolHouse Event at the corner ofPage School Road off VaughnRidge Road,West Union, Ohio45693. Contact Mary Fulton at(937) 587-2043
December 14thManchester HometownChristmas. Friday from 6 - 9p.m. at the Community Buildingfor all children of Manchestervillage ages 0-12. Santa willhave gifts for every child. Therewill be hayrides with a policeescort, refreshments and abicycle give-away. ChristmasTree Lighting at 7:30 pm on2nd Street.
December 21stLighting the Serpent 4-8 pm(Rain or wind date – Dec.22nd) Celebrate theWinterSolstice at Serpent Mound. Forinformation please contact BevMcKenzie at (937) 587-3953 orDelseyWilson at (937) 205-0094. 3850 State Route 73 - 5miles NW of Locust Grove onState Route 73 Peebles, OH45660 (937)205-0094www.serpentmound.org
December 22ndAudubon Christmas BirdCount. Contact the CincinnatiMuseum Center's Edge ofAppalachia Preserve at 937-544-2880.
BrownCounty
October 12-14Appalachian Mountain ArtisansFestival. Held at HilltopDesigns, at 9764 Tri-CountyRoad inWinchester. Artisansand demonstrators jointogether in the foot hills ofAppalachia for great food, funand entertainment at this threeday outdoor educational andfamily friendly festival. Open10 a.m. to 6 p.m. Friday andSaturday and 10 a.m. to 5 p.m.Sunday.
Out & About
October 6-7, 13-14, 20-21& 27-28Cherry Ridge Farm and Stables.Located at 4158Vinegar HillRoad, Cherry Ridge Farms andStables are open everyweekend in October. This eventfeatures family oriented fun,including scarecrows, a cornmaze, a pumpkin patch, hayrides, pony rides, a petting zoo,flashlight nights, food andcountry craft vendors. Forinformation, call (937) 444-3757.
October 204-H Ox Roast. This event will beheld at the Eagles Hall inGeorgetown. Carry-out beginsat 5 p.m. For more information,call Kathy Jelly at (937) 378-6716.
NovemberThe Meranda-NixonWinery,located 6517 Laycock Road inRipley, Ohio 45167 holds abarrel tasting event inNovember. For a date and time,visit the website: www.meranda-nixonwinery.com or email:[email protected] winery can also be reachedat (937) 392-0054 and 392-4654.
October 26Decatur Fall Festival andHalloween Event. Located at theDecatur Community Center onstate Route 125. This eventincludes a masquerade parade,children’s parade, costumecontest, cake-walks, games andfood. For more information call(937) 373-3703.
NovemberHospital Auxiliary Book Sale.Located at Brown CountyGeneral Hospital at 425 HomeStreet in Georgetown. Forinformation, call (937) 378-7500.
November 24Kinkead Ridge EstateWineryBarrel Tasting. This is an annualevent that is held in conjunctionwith other wineries in the area,including Burnet Ridge, HenkeWinery, and Harmony Hill inBethel. Event to be held on theSaturday after Thanksgiving. Formore information call (937) 392-1178.
Late NovemberHospital Auxiliary ChristmasBazaar and Bake Sale. Event isheld at Brown County GeneralHospital, located at 425 HomeStreet in Georgetown. The salewill feature baked goods, gifts,and crafts. For information, call(937) 378-7500 and ask for giftshop.
November 24Mt. Orab Christmas Parade.Held each year 6 p.m. theSaturday after Thanksgiving.Call (937) 444-2281, ext. 208 fordetails.
DecemberChatfield College ChristmasConcert. Event is held eachDecember at Sacred HeartChapel. For information and toconfirm date and time, call (513)875-3344. Internet:www.chatfield.edu
Second weekend in DecemberRiver Village Christmas. Ripley'sannual River Village Christmascelebration features a treelighting, music, luminaries liningthe streets, special exhibits,carriage and Conestoga wagonrides, parade, Christmas bazaar,candlelight house tour.Scheduled for second weekendin December. For informationand to confirm date, call (937)392-4576.
JanuaryBrown County ChamberBusiness Breakfast. A specialbreakfast event to honorChamber and communityleadership. New chamberofficers are also sworn in duringthis event. Call (937) 378-4784for more information or toconfirm a time and date.
ClintonCounty
October 17The 22nd AnnualWestheimerPeace Symposium promotes theexploration of peace as a viable,realistic alternative in a complex,violence-prone world. This yearour speakers will challengeWilmington College studentsand the community byaddressing the connectionbetween peace andnonviolence. The symposiumwill be held atWilmingtonCollege, Heiland Theatre, 1870QuakerWay,Wilmington, OH45177 from 10 a.m. to 9 p.m. Formore information, visitwww.wilmington.edu/prc or call937-382-6661. Admission is free.
October 20New Lyceum Circuit ArtistSeries features JonathanKingham and Ryan Shea Smith atThe Murphy Theatre. Folk, popand jazz musicians, they willconduct student workshops indays prior to the performance.For more information, visitwww.jonathankingham.com orwww.murphytheatre.org.
Now – October 21Ohio Renaissance Festival. This30-acre permanent village hasbeen authentically andhistorically re-created in theflavor of 16th Century England.Open Saturdays and Sundaysfrom 10:30 a.m. to 6:30 p.m. on10542 E State Route 73 inWaynesville. For moreinformation, visitwww.renfestival.com or call 513-897-7000, x242.
October 27The Great Pumpkin Run atBonnybrook Farms, 3779 SR 132,Clarksville, OH 45113. Runnerswill traverse their way throughchallenging terrain, view scenicsights and beautiful viewsbefore maneuvering their waythrough a mile of one of Ohio'slargest corn mazes. There willbe a post-race festival completewith music, awards, sponsorsand awesome food cooked fromBonnybrook Farms. The eventwill be held from 8 a.m. to noon.For more information, visitpumpkin5K.com or call 937-901-1380. Registration is $30.
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FreeDrawing
ServingRefreshments
Candles/Primitives, Jar Candles, Fragrance Oils,Tarts, Lanterns, Pillar, Berry Garland, GrungyTarts, Wreaths, Primitive Santa & Snowman
Dolls, Wooden Santa & Snowman, HandcraftedBarnwood Furniture, Stenciled Barn Wood
Signs, Antiques
Christmas Open HouseSaturday, Nov. 10, 9-6
6685 Boyd Rd., Wash. C.H. • (740) 335-5680(Take Old 35 toward Chillicothe, turn right onto Boyd Road, last house on left)
www.beckyscountrycandles.com
BECKY’S COUNTRY CANDLESHelpingFarm Families
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November 9, 10Christmas Around Sabina Town.This is the 25th year for this two-day event packed with lots ofexcitement, great gifts anddelicious food.You can expect60 crafters and vendors invarious locations around Sabinaas well as 30 more privatehomes offering unique giftitems. Admission is free. Call937-584-2727 or visitchristmasaroundsabinatown.com for more information.
Southern Ohio Indoor MusicFestival at the Roberts Centre,123 Gano Road inWilmington.Bluegrass and acoustic musichave outsold and outgrown allother American music forms inthe past decade, and Ohio hasalways been home to manygreat outdoor music events.However, this event is the area'sonly indoor Bluegrass festival.Ticket prices range from $35 to$70. For more information, visitwww.somusicfest.com or call937-372-5804.
November 24DowntownWilmington closes itsstreets and opens its doors foreveryone to see our hometownall lit up, from the twinklingdecorations to the thousands oflights decorating the nighttimeHolidazzle Parade. Santa Claus,indoor carnival games, deliciousfood and strolling musicianshelp bring in the holiday season.Activities begin at 2 p.m.Admission is free. For moreinformation, visitwww.hometownholidazzle.comor call 937-383-9090.
November 30,December 1, 2, 7, 8, 9Begin your holiday season atThe Murphy Theatre with thistraditional holiday family favoriteunder the direction of TimothyLarrick. For more informationand for showtimes, visitwww.murphytheatre.org.
December 1, 2Homespun Christmas will takeplace in multiple locations inWilmington from 9 a.m. to 4 p.m.on Saturday and 1 to 5 p.m. onSunday. It is a great opportunityto visit private homes, areabusinesses and select venues inWilmington for handcrafteditems and gifts. Many specialsare being offered atparticipating businesses. Morethan 60 crafters all will be underone roof on Saturday only atDenver Place ElementarySchool. For more information,call 937-725-5868.
January 19Phil Dirt & The Dozers at TheMurphy. Let the nation's mostpopular vintage rock & roll showtransport you to another timeand place ... namely the 50s,60sand 70s of Rock & Roll. Theshow begins at 7:30 p.m.Visitwww.murphytheatre.org formore information.
FayetteCounty
October 6Tug-A-Truck Event - Saturday.Event in the Fayette CountyFairgrounds Grandstands.Admission fee. Call FayetteCounty Agricultural Society at(740)335-5856.
October 27Thrill in theVille HalloweenFestival:. Held in Jeffersonville.Haunted school building, kidscostume contest, night parade,and many activities thru the day.Chris Humphries (740) 426-9227.
October 27UnitedWay Halloween Boo Ball:.Location TBA,Washington CH.Sponsored by UnitedWay ofFayette County. (740) 335-8932for tickets.
November 10Fayette County Hospice HeartsFor The Holiday - Craft show atFayette County Fairgrounds.Sponsored by Hospice ofFayette County. Call 740-335-0149 for details.
November 17Show Of The Season - 9 a.m. to4:00 p.m. Fayette CountyFairgrounds,Washington CH,OH. Annual juried craft showfeaturing one of the largestgatherings of crafters inSouthwest Ohio. $1 Admission.Sponsored by the Miami TraceElementary PTO. Christy Bryant.(740) 335-1791.
Saturday December 1Christmas Parade :. Annualparade featuring bands andlighted entries from local andarea organizations. Held indowntownWashington CourtHouse, OH in conjunction withthe Court House Christmasevent. $ Entry Fee. Sponsoredby the Fayette County Chamberof Commerce. (740) 335-0761.
HighlandCounty
Through OctoberHaunted Hills, Halloween fun inthe MagicWatersWoods, 7757Cave Road, Bainbridge, Ohio,call 937-365-1388.
October 25Boo Fest, 5-7 p.m. HillsboroUptown Business Association,Trick-or-Treat Night.
November 3Jingle Bell Bazaar, Hills andDales Training Center, 8919 U.S.50 E., Hillsboro, Ohio, Craftbazaar featuring local artists aswell as artists from surroundingareas. No admission fee, call937-393-4237.
November 5-6Artisan Folk Fair, Fairfield LocalSchool Complex, 11611 SR 771,Leesburg, Ohio.
November 24Hillsboro Holiday Parade, 2 p.m.,uptown Hillsboro, Ohio. Call937-840-0701.
Through DecemberHighland House Museum, 151 E.Main St., Hillsboro, Ohio. Themuseum is beautifully decoratedthroughout the holiday season,children’s tea party, uniqueitems in the gift shop. Call 937-393-3392.
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Out & About
2150 Wayne Rd.Wilmington
THREE ACRES of entertainment.Pool, gazebo, pergala covered trexdeck and tennis court. Three or fourbedrooms on 3 acres. Custom builtcabinetry, hardwood, ceramic tile andmarble flooring. Three fireplaces, 4seasons room, media/billiard room,and much more.
$284,900Ken Lundy
Peelle & Lundy RealtorsPhone: 937-382-5538
822 Rombach AveWilmington, OH
45177
2322
248
Family owned and operated since 1921.A Ful servi florist
Fresh lo gift balloons,cust angements, plant
weddin an more.
www.swindlerandsons.com
321 W Locust St Wilmington, OH
937-382-1661
2317222
Springfield Scrubs1047 N. Bechtle Avenue, Springfield, OH 45504
(Park Shopping Center)
Mon.-Fri. 10-7 • Sat. 10-5 • Closed Sun.
937-325-1800 • 937-499-0708Online Store: www.scrubsdirect.com
You’re In Your Scrubs All Day Long...Why Shouldn’t You Look And Feel Great In Them?
At Springfield Scrubs your comfort & style are our business!Come in for your personalized fitting and receive
10% OFFYOUR PURCHASE OF NON-SALE MERCHANDISE
THROUGH NOVEMBER 3RD, 2012
2321059
Ideal for yourwedding reception, corporate functions,
private and anniversary parties
www.snjbanquetcenter.com
740-505-4986740-505-4986614-570-9683614-570-9683
1174 McArthur Rd.Jeffersonville, Oh 43128
Jeffersonville Crossing
S&J BANQUET CENTERFayette County’s Best Kept Secret
J’s Corner Café & BuffetNew Location1492 Yeoman Rd. NW, Washington C.H.
(formerly Buckeye Billy’s)
740-335-3553
Open for Breakfast, Lunch & Dinner
2321
414
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Elizabeth J. Looney, Pastor
2324921
100 R. Gordon Drive Wilmington,Ohio (937)382-1587
Elizabeth J. Looney, Pastor Joe Looney, Associate Pastor
Sunday 10:00 a.m. Sunday School 11:00 a.m. Worship and Children's Church
7:00 P.M. Worship Wednesday 7 p.m. Youth Group & Worship
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And one more thought ...
“Autumn, the year's last, loveliest smile.”~ William Cullen Bryant
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The Center of Unexpected123 Gano Road • Wilmington, Ohio 45177
For Information call: [email protected] • www.robertscentre.com
2318342
Banking and financial services provided by NCB, FSB, a wholly-owned subsidiary of National Consumer Cooperative Bank. Member FDIC.
A NEW HOME LOANPICTURE THIS:
FROM NCBFixed and Adjustable Rate Mortgages
Home Equity Loans andLines of Credit
Easy Online Application
Free Pre-Qualifications
Visit www.ncb.coop/apply
RYAN GREERTEL (937) 840-6012TOLL (800) 322-1251 x6012EMAIL [email protected] www.ncb.coop/rgreerNMLS #507534
MIKE FLANIGANTEL (937) 382-2484TOLL (800) 322-1251 x4300EMAIL [email protected] www.ncb.coop/mflaniganNMLS #466900
w w w. n c b . c o o p
FIONA PENDELLTEL (937) 840-2233TOLL (800) 322-1251 x2233EMAIL [email protected] www.ncb.coop/fpendellNMLS #507537
RYAN CORZATTTEL (937) 840-2212TOLL (800) 322-1251 x2212EMAIL [email protected] www.ncb.coop/rcorzattNMLS #507532
2315
786
