2016 Harvest Holiday Cookbook Bank, Nktelco, Ohio She Treasures a Rolling Pin She Inher- Beef Council, Ohio Pork Ited from Her Grandmother
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2016 HARVEST HOLIDAY More than 400 recipes, Cookbook including winners of the 32nd annual cookbook cook-off 2 November 19, 2016 The Sidney Daily News Table of Contents Soups, Stews and Chili ............................................................... 3 Credits Party Pleasers ............................................................................ 9 Adams Funeral Home, Main Dishes ............................................................................. 18 Airstream, Algonquin On the Side ............................................................................. 30 Books of Chapel Hill, Fresh veggies make soup a winner Area Agency on Aging Desserts ................................................................................... 40 PSA 2, Auglaize, Logan, Scratch that off the bucket list. Mom and Pop’s Best ................................................................. 55 Shelby & Mercer County Winning the Sidney Daily News Har- 2016 Fair Ribbon-Winners ....................................................... 60 Farm Bureau, Aunt vest Holiday Cookbook Cook-off had Newspaper Staff Recipes .......................................................... 68 Millie’s Bakeries, Balboa been on Melissa Bowers’s bucket list. Press, Bloomsbury, Bob Now, she’s done it with a Rachel Ray Country Cookin’ ....................................................................... 74 Evans, Catholic Social recipe that Bowers altered. Potpourri ................................................................................. 86 Services, Christian “Everyone in my family loves this Academy Schools, Cool Index ..................................................................................... 100 Springs Press, Cromes soup,” she said. Funeral Home, Culver’s, Her mother and grandmother taught Dairy Queen, Dannon, her to cook and she continues her Edison State Community education by watching cooking shows College, Emerson Climate on television. “America’s Test Kitchen” Technologies, Fair Winds and “Cook’s Country” are her favorites. Press, Farmer’s Pantry, Cook-off judge Mojalefa Jacob Frisch’s Big Boy, Gateway Moremi said that Bowers “understands Arts Council, Gehret how to manipulate complexities that Funeral Home, Hay an ingredient can bring to you. That’s a House, Historic Sidney Theatre, Honda, Julie chef, not a cook.” L. Brown, Lane Park of Despite her adroitness in the kitchen, Sidney, Marco’s Pizza, the Sidney cook admits that baking Midwest Electric, Minster with yeast is a challenge. Bank, Molly’s Suds, “One of these days, I will be profi - Mutual Federal Savings cient at it,” she promises. 2016 Harvest Holiday Cookbook Bank, NKTelco, Ohio She treasures a rolling pin she inher- Beef Council, Ohio Pork ited from her grandmother. contest judges and staff Council, Ohio Poultry “As a young girl, I watched her make Association, Oxmoor Judging the 2016 Sidney Daily News many pies and noodles with it. I will House, Pioneer Electric keep and continue to use it the rest of Harvest Holiday Cookbook Cook-off were Cooperative, PNC Bank, Damian Bumgarner, Smiths’ Boathouse Restaurant, Troy Quarry Press, Quarto my life,” Bowers said. Majalefa “Jale” Jacob Moremi, LanePark of Sidney Publishing Group, Race Gary Strasser, Clancy’s, Sidney Point Publishing, Ryland Rachel Hale, Ohio Living Dorothy Love Peters & Small, Ryland QUICK TOMATO SOUP Michelle Mumford, Sidney and Troy CarStar Peters & Small/Dog WITH TOASTED PASTA Connie Murphy, Freshway Foods ‘n’ Bone, Scott Family 2 tablespoons butter Sidney Daily News Cookbook and Cook-off Staff McDonald’s, Shelby 1/3 pound thin spaghetti, broken Patricia Ann Speelman, Localife Editor, County Animal Rescue into 1-inch pieces Cookbook Editor, Cook-off Coordinator Foundation, Shelby Natalie Buzzard, General Manager 3 tablespoons olive oil County Historical Society, 1 onion, chopped Melanie Speicher, Editor Sidney Daily News, Alexandra Newman, Reporter Sidney-Shelby County 3 ribs celery, chopped Sheryl Roadcap, Reporter YMCA, Siloam, Skyhorse 3 carrots, fi nely chopped Luke Gronneberg, Chief Photographer Publishing, St. Martin’s 2 cloves garlic, fi nely chopped Carol Pierce, Media Consultant Gri n, St. Martin’s 1 teaspoon salt Wesley Stratton, Customer Service Representative Press, The Tauton Press, 1/2 teaspoon pepper Touchstone, Ulysses 1 tablespoon honey Press, Vinson Books, 2 tablespoons balsamic vinegar Voyageur Press, Wendy’s, 1 quart whole, peeled tomatoes, www.BakingSomething. crushed com and Yankee 2 cups tomato puree Publishing Inc. 1 quart chicken stock Special thanks to Russ Torn basil and chopped parsley Pierce and Marcia Thorpe. In a small skillet, melt butter over medium heat. When the butter foams, add the uncooked pasta and cook, stir- The Sidney Daily News SOUPS, STEWS AND CHILI November 19, 2016 3 CLANCY’S GRAND PRIZE AND SIDNEY AND TROY CARSTAR SOUPS, STEWS AND CHILI WINNER Fresh veggies make soup a winner Scratch that off the bucket list. Winning the Sidney Daily News Har- vest Holiday Cookbook Cook-off had been on Melissa Bowers’s bucket list. Now, she’s done it with a Rachel Ray recipe that Bowers altered. “Everyone in my family loves this soup,” she said. Her mother and grandmother taught her to cook and she continues her education by watching cooking shows on television. “America’s Test Kitchen” and “Cook’s Country” are her favorites. Cook-off judge Mojalefa Jacob Moremi said that Bowers “understands how to manipulate complexities that an ingredient can bring to you. That’s a chef, not a cook.” Despite her adroitness in the kitchen, the Sidney cook admits that baking with yeast is a challenge. “One of these days, I will be profi- cient at it,” she promises. She treasures a rolling pin she inher- ited from her grandmother. “As a young girl, I watched her make many pies and noodles with it. I will keep and continue to use it the rest of my life,” Bowers said. QUICK TOMATO SOUP WITH TOASTED PASTA 2 tablespoons butter 1/3 pound thin spaghetti, broken into 1-inch pieces 3 tablespoons olive oil 1 onion, chopped 3 ribs celery, chopped 3 carrots, finely chopped 2 cloves garlic, finely chopped 1 teaspoon salt Luke Gronneberg | Sidney Daily News 1/2 teaspoon pepper Melissa Bowers, of Sidney, shows off her prize-winning tomato soup. 1 tablespoon honey 2 tablespoons balsamic vinegar ring often, until toasted and golden, immersion blender or working in batch- 1 quart whole, peeled tomatoes, about 3 to 4 minutes. Meanwhile, in a es in a food processor, puree the soup. crushed Dutch oven, heat olive oil over medium- In pot, bring soup to a boil and add the 2 cups tomato puree high heat; add onion, celery, carrots toasted pasta; simmer until pasta is 1 quart chicken stock and garlic; season with salt and pepper. tender, about 8 minutes. Serve, topped Torn basil and chopped parsley Cover and cook stirring occasionally, with basil and parsley. In a small skillet, melt butter over until vegetables are tender, 6 to 8 min- Yield: 6 servings. medium heat. When the butter foams, utes. Stir in honey and vinegar. Add Melissa Bowers add the uncooked pasta and cook, stir- tomatoes, puree and stock. Using an Sidney 4 November 19, 2016 SOUPS, STEWS AND CHILI The Sidney Daily News DANNY’S CROWD-PLEASING CHILI 2-inch pieces occasionally. Add corn and lima beans CABBAGE AND 3 pounds hamburger 1 pound veal cut and cook 10 minutes or until thorough- POTATO STEW 1 pound bulk sausage 1 medium to large into 2-inch pieces ly heated. Serve with crusty bread. 3 tablespoons vegetable oil head of cabbage, (or 1 pound pork) Beverly Patzman1 large green pepper, diced small cleaned and 1 stalk celery with Hebron, Kentucky1 large onion, diced small coarsely cut leaves 2 jalapeno peppers, no seeds, diced About 6 or 7 1 carrot, scraped small medium-size 1 onion, quartered 2 14.5-ounce cans beef broth potatoes, peeled, 4 quarts water 1 12-ounce can tomato paste cleaned and 1 10 3/4-ounce can Mariano CREAM CHEESE 3 15-ounce cans crushed tomatoes, coarsely cut tomato puree Patzman POTATO SOUP undrained 1 medium onion, 1 1/2 tablespoons 6 cups water 3 14 1/2-ounce cans diced tomatoes, diced salt 7 teaspoons chicken undrained 3 28-ounce cans Soups, 1 tablespoon sugar Soups, bouillon granules 3 14 1/2-ounce cans dark red kidney diced tomatoes Stews & 3 tablespoons Stews & 2 8-ounce packages beans, undrained or whole, canned Chili nalist Worcestershire Chili nalist cream cheese, 3 14 1/2-ounce cans light red kidney tomatoes cut up sauce cubed beans, undrained 1 11-ounce can 1 1/2 teaspoons 1 30-ounce package 2 14 1/2-ounce cans black beans, chicken broth pepper frozen, cubed hash undrained 1 quart water 1/2 teaspoon ground red pepper Schmitmeyer brown potatoes, 2 8-ounce packages babybella 1/8 cup olive oil 1 1/2 cups fi nely chopped onion thawed mushrooms, sliced 1 teaspoon each of salt, parsley, 1 cup fi nely chopped green pepper 1 1/2 cups cubed 1 46-ounce can tomato juice garlic powder, oregano, black 1 tablespoon vegetable oil Soups, fully cooked ham 1 tablespoon salt pepper 3 16-ounce cans tomatoes Stews & 1/2 cup chopped 1 tablespoon black pepper 1 tablespoon corn starch mixed with 1 8-ounce can tomato sauce Chili nalist onion 1/2 cup white sugar 1/8 cup water 1/4 cup sugar 1 teaspoon garlic 1/4 cup dark brown sugar, packed 1/2 cup grated Parmesan or Romano 3 tablespoons vinegar powder 1 tablespoon garlic powder cheese 2 tablespoons Worcestershire sauce 1 teaspoon dill weed 1/2 teaspoon cinnamon Bring the water to a boil in a large 1 cup water In a large soup pan, combine the 1 tablespoon Summer Savory (Spice pot. Add the potatoes to the boiling 2 tablespoons all-purpose fl our water and bouillon. Add cream cheese; Islands brand) water for about 3 minutes. Add the cab- 1 pound red potatoes, peeled and cook and stir over medium heat until 1 tablespoon Fines Herbs (Spice bage, onion and olive oil to the boiling cubed cream cheese is melted. Stir in the Islands brand) potatoes, cover and cook for several 1 16-ounce can pork and beans remaining ingredients. Bring to a boil 3 tablespoons chili powder minutes until the cabbage is cooked 1 tablespoon hot sauce, or to taste over medium heat.