LO 111020Cr-Cookbook.Pdf

INSIDE: Recipes submitted by area residents

2020 | THE REPUBLIC COOKBOOK 1 WIN THIS APRON We’ve hidden a small apron throughout this Cookbook. On the form below, tell us how many aprons you found, then send or drop off your completed form to:

2980 N. National Road Suite A Columbus, IN 47201 *All forms must be delivered to The Republic by 5 p.m. Wednesday, Nov. 18th.

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IN-35057286 2 THE REPUBLIC COOKBOOK | 2020 WIN THIS APRON We’ve hidden a small apron throughout this Cookbook. On the form below, tell us how many aprons you found, then send or drop off your completed form to:

2980 N. National Road Suite A Columbus, IN 47201 *All forms must be delivered to The Republic by 5 p.m. Wednesday, Nov. 18th.

LOOK FOR ME: SUBMITTED RECIPES Bourbon Breads & Breakfast 4 13 Cocktail Comments should be sent to Anna Appetizers 12 NAME: ______Meatballs Perlich, The Republic, 2980 N. Na- Salads & Sides 14 tional Road, Suite A, Columbus, IN 47201 or call 812-379-5693 or email ADDRESS: ______Soups 22 Peach & [email protected]. Main Dishes 24 PHONE: ______14 Tomato Salad Advertising information: 812-379-5652 Desserts 31 © 2020 by AIM Media Indiana. All EMAIL: ______Green rights reserved. Apple and Reproduction of stories or photo- 24 graphs and advertisements without I found Aprons! Eggplant permission is prohibited.

IN-35057286 2020 | THE REPUBLIC COOKBOOK 3 AND BREAKFAST

AMISH APPLE FRITTER BREAD 1/3 cup brown sugar ½ cup milk ½ teaspoon cinnamon 1½ cups diced apples (about four medium apples), mixed with a little 1 stick unsalted butter, softened cinnamon and sugar to coat 2/3 cup sugar Powdered sugar glaze: 2 eggs ½ cup powdered sugar 2 teaspoons vanilla extract ½ tablespoon butter, softened 1½ cups all-purpose flour QUICHE MUFFINS 2 tablespoons milk 5 eggs, beaten 2 teaspoons baking powder ¼ teaspoon vanilla cup half-and-half ¼ teaspoon salt ½ Preheat oven to 350 F. Spray loaf pan with nonstick cooking spray so it ¼¼ teaspoon salt slides out easily. Mix brown sugar and cinnamon together in a bowl and set ¼ teaspoon pepper aside. 1 cup shredded cheddar cheese In a large mixing bowl, beat together sugar and butter until blended. In a medium mixing bowl, stir together the flour, baking soda and salt. Add this ½ cup finely chopped broccoli mixture to large mixing bowl above. Stir until blended. Pour milk into batter 2 slices bacon, chopped and and blend until smooth. fried Pour half the batter into the prepared loaf pan. Add half the chopped/diced ½ cup ham, finely chopped apple mixture. Pour the rest of batter on top of apples. Top with remaining apples and pat them slightly into the batter. Sprinkle with brown sugar and Preheat oven to 350 degrees. cinnamon mixture you set aside. Spray muffin tin with nonstick spray. Blend together eggs, Bake in preheated oven until golden brown or toothpick comes out clean, half-and-half, salt and pepper; approximately 60 to 70 minutes. Bakes golden brown like a giant apple fritter. set aside. Evenly distribute To make powdered sugar glaze, blend the powdered sugar and butter to- fried bacon, ham, broccoli and gether until smooth. Mix in milk and vanilla until a nice smooth glaze consis- cheddar cheese into each cup. tency. Let apple fritter loaf cool about 30 minutes before pouring the glaze Evenly pour blend into each over the top of the loaf. cup. Bake for 25 minutes. Tip: When putting first layer of apples in loaf pan, don’t forget to sprinkle on Monica Kozar, Columbus the brown sugar/cinnamon mixture to cover over top of layered apples. May add raisins if desired (½ cup).

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1301 N Ewing St. (Hwy. 11), Seymour • 812-525-0099 Follow us on Facebook and Instagram at ClaireMarieBoutique IN-35056501 4 THE REPUBLIC COOKBOOK | 2020 BANANA NUT BREAD 2 cups flour 1 teaspoon baking soda ¼ teaspoon salt ½ cup butter 1 cup sugar 2 eggs 1 teaspoon vanilla 3 large or 4 small bananas 1 cup walnuts, chopped (optional) Mix flour, baking soda and salt. Cream butter. Add sugar and then bananas, eggs and vanilla. Mix well. Add walnuts and mix. Put in 2 greased and floured bread pans. Bake at 350 F for 50 minutes or until toothpick comes out clean. Sierra Bott, North Vernon

BISCUITS 2¼ cups Bisquick or all-purpose baking mix Starranne Shuler, Westport 2/3 cup 2% milk BEER BREAD Preheat oven to 450 F. Combine baking mix and milk in a bowl. Stir until soft dough forms. 3 cups all-purpose flour Place on surface sprinkled with baking mix. Knead 1/3 cup sugar 10 times. Roll ½-inch thick. Cut with 2½-inch floured 1 12-ounce beer, warm cutter; place on ungreased baking sheet. Bake 8 to 10 minutes or until golden brown. 3¾ teaspoons baking powder Penny Jacobus, Columbus 1 teaspoon salt ½ stick melted butter to pour over top of the EGG AND SAUSAGE CASSEROLE dough in the pan 6 eggs, beaten Mix dry ingredients. Add one freshly opened 1 pound sausage warm beer. Stir until just combined. Pour into a 9-by-5-inch bread pan that has been oiled. Pour 1 package shredded cheese melted butter over the dough. Bake 45-60 min- 1 onion, chopped utes at 365 degrees. The top will start to brown. Let cool about 10 minutes in the pan and then Fry sausage and onion until done and drain. Pour the take it out. beaten egg batter over sausage and onion. Put cheese on the mixture and let melt until eggs are done. Yvonne Selig, Scipio Edie Rutherford, Flat Rock

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2020 | THE REPUBLIC COOKBOOK 5 AND BREAKFAST

CARAMELIZED ONION FOCACCIA CEREAL MUFFINS ½ cup butter 1 egg 6 sweet onions (about 2½ pounds), coarsely chopped ¼ cup salad oil or ¼ cup vegetable oil 1 package active dry yeast ½ cup milk 1 cup warm water (110-115 degrees) ¼ cup honey 2¾ to 3 cups all-purpose flour 1 cup flour 1½ teaspoons salt ¼ cup brown sugar, packed ¼ cup plus 1 tablespoon olive oil 3 teaspoons baking powder Melt butter in large, heavy skillet or Dutch oven over 1 teaspoon salt medium heat. Add onions; stir to coat with butter. Cover; 2 cups breakfast cereal (like Raisin Bran, Corn Flakes, cook over medium heat 20 to 25 minutes or until onions Rice Krispies, Chex, etc.), partially crushed are translucent. Uncover; cook over medium to medium-low heat 30 to 40 minutes or until onions are golden Preheat oven to 350 F. Grease 12 medium (2¾-inch diame- brown, stirring occasionally. Set aside. ter) muffin cups. Meanwhile, sprinkle yeast over 1/3 cup of the water; let In a mixing bowl, beat egg and whisk together with oil, milk stand 5 minutes or until bubbles form. In large bowl, com- and honey. In a large bowl combine the dry ingredients; mix bine 2¾ cups of the flour and salt. Add remaining 2/3 cup well. Pour the wet ingredients into the dry and stir just until water and ¼ cup of the oil. Add yeast mixture; mix until flour is moist (batter should be lumpy). soft dough forms, adding additional flour if necessary. Fill muffin cups 2/3 full with the batter and bake for 20-25 Turn dough out onto lightly floured surface; knead 10 minutes until golden brown and a toothpick comes out minutes or until dough is soft and smooth. Place in large clean when inserted. Remove from pan immediately. greased bowl; cover and let rise in warm place until dou- Yvonne Selig, Scipio ble in size, about 1 hour. If using baking stone, place on oven rack. Heat oven to 425 F. Grease 12-inch round pizza pan or, if using baking SPICY APPLESAUCE MUFFINS stone, dust wooden pizza paddle with cornmeal. Punch 1 cup whole bran cereal dough to deflate. On lightly floured surface, roll dough cup milk into 12-inch round; place on pizza pan or wooden pizza ¼ paddle. Cover with clean cloth; let rise in warm place until 1 cup sweetened applesauce nearly double in size, about 20 to 30 minutes. 1 egg When ready to bake, create deep dimples by pushing down dough with fingertips. Brush dough with remain- ¼ cup soft shortening ing 1 tablespoon oil. Top dough with caramelized onions. ½ cup seedless raisins Place baking sheet in oven or slide focaccia onto baking stone. 1 cup sifted flour Bake 15 to 18 minutes or until edges and bottom are 2 teaspoons baking powder golden brown. ¼ teaspoon baking soda If you can’t find Vidalia or other sweet onions, substitute ½ teaspoon salt large Spanish onions. You can caramelize the onions several days in advance and refrigerate them, bringing ½ teaspoon cinnamon them to room temperature before adding them to the teaspoon nutmeg focaccia. Dough can be made in a food processor or in a ¼ bread machine on the dough cycle, following manufactur- ¼ cup sugar er’s instructions. Follow directions above for shaping and baking. Combine cereal, milk and applesauce; let stand until most of moisture is taken up. Add egg and shortening; beat well. Sherry Fisher, Seymour Stir in raisins. Sift together flour, baking powder, soda, salt, spices and sugar. Add to first mixture, stirring only until combined. Fill greased muffin pans 2/3 full. Bake at 400 F about 25 minutes. Serve immediately. Yield: 12 muffins. Helen Fox, North Vernon

6 THE REPUBLIC COOKBOOK | 2020 DINNER ROLLS 2 eggs ¾ cup sugar ½ cup shortening 6 cups flour 1 teaspoon salt 2 packages yeast dissolved in 2 cups warm water Cream together eggs, sugar and shortening. Add the yeast and water mixture. Add the flour and salt and mix well. Let dough rise until double. Knead and shape into rolls. Let rise. Bake at 400 F for 10-15 minutes. When done, brush butter on top of rolls. Edie Rutherford, Flat Rock ENGLISH MUFFIN LOAVES ZUCCHINI NUT BREAD 8 cups all-purpose flour, divided 3 eggs 2 packages active dry yeast 2 cups sugar 4 teaspoons sugar 1 cup oil 2½ teaspoons salt 2 cups grated zucchini ½ teaspoon baking soda 2 cups flour 2½ cups milk, heated to 100-110 F. ¼ teaspoon baking powder ¾ cup water, heated to 100-110 F. 1 teaspoon baking soda Spray two 9-by-5-inch loaf pans with no-stick spray. Coat 1 teaspoon salt lightly with cornmeal. 2 teaspoons cinnamon Combine 4 cups flour, yeast, sugar, salt and baking soda. Add milk and water. Beat well with wooden spoon. Stir in 2 teaspoons vanilla remaining 4 cups flour to make a stiff batter. Spoon into 1 cup chopped walnuts prepared pans. Cover loosely. Let rise in warm place for 45 minutes or until double in size. Uncover dough. Combine sugar, oil and eggs and mix well. Mix in zucchini. Sift in dry ingredients and mix. Add vanilla and walnuts. Heat oven to 400 F. Bake 25 to 30 minutes or until loaves Pour into 2 greased and floured bread pans. Bake at 325 F sound hollow when lightly tapped. Immediately remove about 1 hour or until golden brown. from pans. Cool on wire rack. Serve toasted with butter and jam. Sierra Bott, North Vernon Sherry Fisher, Seymour

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2020 | THE REPUBLIC COOKBOOK 7 AND BREAKFAST

PERRY FAMILY SCONES PAWPAW NUT BREAD 2¼ cups all-purpose flour ½ cup milk 1¾ cups all-purpose flour ½ cup firmly packed, dark brown 1 large egg 1¼ teaspoons baking powder sugar 1 teaspoon vanilla extract ½ teaspoon baking soda 2¼ teaspoons baking powder ½ cup raisins ¾ teaspoon salt ½ teaspoon salt ½ cup dried cranberries 2/3 cup sugar ¼ cup salted butter, chilled ½ cup dark chocolate chips 1/3 cup shortening 1 cup yogurt, any flavor 2 eggs Preheat oven to 375 F. Lightly butter a glass, 9-inch pie pan. 2 tablespoons milk In a large bowl, stir together the flour, brown sugar, baking powder and 1 cup pawpaw pulp salt. Cut butter into ½-inch cubes and distribute over the flour mixture. With a pastry blender or two knives used scissor fashion, cut ¼ cup chopped nuts the butter until the mixture resembles coarse crumbs. In a small bowl Stir together flour, baking powder, stir together milk, egg, yogurt and vanilla. Add the milk mixture to the soda and salt. Set aside. In mixer flour mixture and stir to combine. Dough will be sticky. bowl, beat sugar and shortening With lightly floured hands knead in the chocolate chips, raisins and with electric mixer until light, dried cranberries. Put the dough in the center of the pie pan. Use a scraping sides of bowl often. Add serrated knife to cut into 8 wedges. Bake 20-35 minutes or until the eggs, one at a time, and the milk, top is lightly browned. Insert cake tester into the center to see if it beating until smooth after each comes out clean. addition. Add flour mixture and pawpaw pulp alternately to the Maryjane Perry, Columbus creamed mixture, beating until smooth after each addition. Fold in nuts. Turn into greased loaf pan. NUT BREAD Bake at 350 F for 60 to 65 min- ½ cup sugar 3 cups Bisquick utes, or until toothpick inserted into center comes out clean. Cool 1 egg 1½ cups chopped nuts in pan 10 minutes. Remove from 1¼ cups milk pan; cool. For easier slicing, wrap and store overnight. Makes 1 loaf. Heat oven to 350 F. Blend first 4 ingredients. Beat hard for 30 seconds. Stir in nuts. Pour into well-greased 9-by-5-inch loaf pan. Bake 45 to 50 Penny Jacobus, Columbus minutes, until toothpick stuck into center comes out clean. Crack in top is typical. Cool before slicing. Penny Jacobus, Columbus

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8 THE REPUBLIC COOKBOOK | 2020 WALNUT SOUR CREAM COFFEE CAKE Crumb: Cake: 1½ cups walnuts, finely 1¾ cups + 2 tablespoons chopped flour ¼ cup white sugar ½ teaspoon salt 1/3 cup packed light brown 1 teaspoon baking powder sugar ¾ teaspoon baking soda 1 teaspoon cinnamon CINNAMON BREAD ½ cup butter teaspoon salt 2 packages active dry 1 tablespoon salt 1/8 1 cup white sugar yeast 3 tablespoons melted cup vegetable short- 2 large eggs 1/3 butter 2 cups warm water (110 ening, plus 1 tablespoon, 1½ teaspoons vanilla to 115 F) divided, melted extract ½ cup instant nonfat dry 5½ to 6 cups flour 1 cup sour cream milk 2 teaspoons ground Preheat oven to 350 F. Butter a 7½-by-11-inch baking ¼ cup plus 3 tablespoons cinnamon dish. sugar, divided In a bowl, mix pecans, ¼ cup white sugar, brown sugar, Spray two 9-by-5-inch loaf pans with cooking spray. cinnamon, salt and melted butter thoroughly until all com- Sprinkle yeast over warm water in a large bowl. Add dry ponents are coated with butter. In a separate bowl, whisk milk, 3 tablespoons sugar, salt, 1/3 cup melted shortening together flour, salt, baking powder and baking soda. and 3 cups flour. Blend at low speed until moistened, In another bowl, mix together butter and 1 cup sugar then beat 3 minutes at medium speed. Using a spoon, with a spatula until well blended. Add 1 egg and whisk stir in enough remaining flour to make a soft dough. until mixture is smooth, 2 to 3 minutes. Whisk in second Turn dough onto a lightly floured surface; knead until egg until thoroughly incorporated. Add vanilla and sour smooth and elastic. Divide dough in half. Roll each half cream; whisk together. Add flour mixture to wet ingredi- into a 12-by-6-inch rectangle. Spread each with half of ents; whisk until flour disappears (do not overmix). The the remaining 1 tablespoon melted shortening. dough will be sticky and thick. Combine ¼ cup sugar and cinnamon in small bowl; sprin- Spread one half of the batter evenly into the bottom of kle half of mixture over each rectangle. Roll up, starting the prepared baking dish. Scatter one half of the crumb with 6-inch side. Place seam-side-down in prepared loaf mixture evenly over the top of the batter. Top with the pans. rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. You may need Cover; let rise in a warm place until doubled (about 45 to use your fingers to spread the thick, sticky dough. minutes). Top with the rest of the crumb mixture. Very gently Heat oven to 400 F. Bake 30 minutes. Remove from press crumbs into batter. Bake 30 to 35 minutes in a pans and cool on racks. preheated oven. Remove from oven once a toothpick comes out clean. Let cool slightly before serving. Sherry Fisher, Seymour Cathy Zehr, Columbus Christmas Blessings from the Ark BIBLES CHURCH a gi for eternity SUPPLIES GIFT and more! CARDS BOOKS AVAILABLE 2622 Eastbrook Plaza | 812-376-9548 arkbookandgi .com | Mon-Fri 10-7; Sat 10-5 IN-35057083

2020 | THE REPUBLIC COOKBOOK 9 AND BREAKFAST

BISCUITS 2 cups flour 3 teaspoons baking powder 1/3 cup shortening 2/3 cup milk 1 teaspoon salt Mix well; roll out and cut. Place on ungreased baking dish or pan. Bake at 375-400 F for 10-15 minutes. Edie Rutherford, Flat Rock

10 THE REPUBLIC COOKBOOK | 2020 ENGLISH MUFFINS WITH SAUSAGE AND HOLIDAY NUT BREAD CHEESE 1 cup sugar 1 jar Old English Cheese 3 tablespoons shortening 1 pound breakfast sausage 1 egg 2-3 tablespoons butter 1 cup milk 1 package English muffins ¼ teaspoon vanilla Melt butter in skillet, add sausage and break into 3 cups all-purpose flour pieces; cook thoroughly. Add jar of cheese and mix well together. 3 teaspoons baking powder Split muffins in half and top each with the sausage and 1 teaspoon salt cheese mixture. Bake at 350 F for 16 to 18 minutes or longer to crisp. 10 or more maraschino cherries, cut into fourths Patricia G. Burton, Taylorsville 1 cup coarsely chopped nut meats Cream sugar with shortening, egg and vanilla. In a separate BISCUITS bowl, sift flour, then measure the 3 cups into another bowl. The flour must be gently measured after sifting or the 1 cup self-rising flour bread will be too dense. Combine the flour, baking powder 1 teaspoon baking powder and salt. Stir the milk into the sugar mixture. Combine the wet and dry ingredients. Mix well, but do not beat. Fold in 1½ cups milk the cherries and nuts. 2 teaspoons mayonnaise Bake at 350 F for 35 to 40 minutes. Test doneness with a toothpick. Let cool. Place bread on a towel until cold. 2 teaspoons fresh chives Cover with a towel at the same time. Do not move bread ½ cup shredded cheese until completely cold as it will crumble. 1 teaspoon dill Lynn Lacy, Columbus 1 teaspoon onion flakes Combine all ingredients and spoon into greased muffin CHOCOLATE GRAVY FOR BISCUITS tins. Bake at 375 F for 10 minutes or until golden brown. 1 cup sugar Yield: 6 muffins. ¼ cup cocoa Maryjane Perry, Columbus ½ cup flour CAKE MIX PANCAKES ½ stick butter, melted 1 box yellow cake mix plus ingredients called for on 3 cups milk box Mix sugar, cocoa and flour. Add melted butter in pan and ¼ ¼ cup butter mix. Put pan on medium heat and slowly add milk a little at a time. Cook, stirring constantly until thick like gravy. Make cake mix batter according to box. Melt 1 table- Serve over biscuits. spoon butter on griddle. Flip when bubbles form on top Alice Lange, Columbus of pancakes. Edie Rutherford, Flat Rock

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2020 | THE REPUBLIC COOKBOOK 11 CHICKEN MEATBALLS 2 tablespoons extra virgin olive oil 1 pound ground chicken ½ cup shredded Gruyere ¼ cup bread crumbs 2 tablespoons freshly chopped parsley 1 large egg, beaten 2 cloves garlic, minced 1 teaspoon kosher salt Freshly ground black pepper Preheat oven to 425 F. Line a large baking sheet with foil and rub with extra virgin olive oil. CHIPPED BEEF In a large bowl, combine ground chicken, Gruyere, bread crumbs, parsley, CHEESE BALL egg and garlic. Season with salt and pepper. Form into 16 meatballs. Place on prepared baking sheet and bake until golden and cooked 2 8-ounce packages chipped through, 25 minutes. To reheat in microwave, zap for 60 seconds for 4 beef meatballs. 2 8-ounce packages cream Sherry Fisher, Seymour cheese 2 teaspoons dried parsley DILL PICKLE HUMMUS 2 teaspoons Accent 1 small onion, finely diced 1 15-ounce can chickpeas, rinsed and drained ¼ teaspoon garlic salt ¾ cup chopped dill pickles In a large bowl, mix all ingre- 2 tablespoons dill pickle brine (from the jar of pickles) dients with hands. Form into ¼ cup tahini a ball. Cover with plastic wrap and chill for at least 2 hours. 1 clove garlic, chopped Serve with crackers. 2 teaspoons dried dill Linda Rhoades, Columbus 1 tablespoon lemon juice ¼ cup olive oil In a food processor, add the chickpeas, chopped pickles, pickle brine, tahini, garlic, dill and lemon juice. Process until smooth. With the food processor on, slowly drizzle in the olive oil and process until well blended. If the hummus is too thick for your taste, add 1 tablespoon dill pickle brine until your desired consistency is reached. Transfer the hummus to a resealable container and top with the remaining chopped dill pickles. Refrigerate overnight and then stir before serving. Yvonne Selig, Scipio

12 THE REPUBLIC COOKBOOK | 2020 BACK PAIN, NECK PAIN, HEADACHES? BOURBON COCKTAIL MEATBALLS ¾ pound ground beef breaking up the meat as you put it in. napkins. Serve a bowl of sauce on the Mix together, using the tips of your side for extra dipping. ¾ pound ground pork fingers to gently combine everything Bourbon sauce: ½ cup (1 sleeve, finely crushed) without compacting the meat. Form Ritz cracker crumbs (or plain bread into small 1-inch balls. Can use a small 1 jar apricot preserves (about a cup) crumbs) scoop to make them uniform. ¼ cup brown sugar ½ cup finely chopped onion Heat 2 tablespoons olive oil in a skillet and brown the meatballs, working in 3 tablespoons mild or hot chili sauce ½ teaspoon salt batches. Transfer the meatballs to a ½ cup bourbon Lots of fresh cracked pepper baking sheet and bake for about 10 minutes, until cooked through. (Check ½ cup barbecue sauce 1 egg with a thermometer; they should read ¼ cup water 2 tablespoons olive oil (for browning 160 degrees.) Combine all the above ingredients in a the meatballs) Place cooked meatballs into the sauce skillet and bring to a simmer. Simmer Preheat oven to 350 F. and let heat through until ready to serve. Serve on a plate with tooth- gently for about 10 minutes until thick. Put the above ingredients, except the Accepting New Patients picks, a drizzle of sauce and lots of Sherry Fisher, Seymour olive oil, in a large mixing bowl, Dr. Mandy Dr. Chelsea Dr. Justin Dr. Nicole Wyant DeVillez Beckner Palmer Neck pain? Back pain? Headaches? We can help! 1405 Washington Street Columbus 812.373.3376

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2020 | THE REPUBLIC COOKBOOK 13 PEACH AND TOMATO AND SIDES SALAD 3 ripe tomatoes Salt and pepper 2 ripe peaches 3 tablespoons extra virgin olive oil 1 tablespoon lemon juice ¼ cup fresh mint leaves Cut each tomato into ½-inch thick wedges. Then cut the wedges in half. In a colander, combine tomatoes and ½ teaspoon salt and gently toss to combine. Place the colander in the sink and let tomatoes drain for 15 minutes. While tomatoes drain, cut each peach away from the pit. Slice the peaches into ½-inch thick wedges. Cut each wedge in half. In a medium bowl, whisk together oil, lemon juice, ¼ teaspoon salt and 1/8 teaspoon pepper. Add drained tomatoes and peaches to bowl with dressing and use rubber spatula to gently stir to combine. Tear mint leaves into pieces. Sprinkle mint over salad. Yield: 4-6 servings. Olivia Inman, age 9, Columbus

14 THE REPUBLIC COOKBOOK | 2020 Photo provided by Olivia Inman COWBOY SALAD BAKED PARMESAN TOMATOES 1-2 hearts of romaine lettuce, cut into strips 4 tomatoes, halved horizontally 1 15.25-ounce can whole kernel corn, drained, or fresh, ¼ cup freshly grated Parmesan cheese cooked corn, cut from the cob 1 teaspoon chopped fresh oregano 1 15.25-ounce can black or pinto beans, drained ¼ teaspoon salt 2 cups cherry tomatoes, halved Freshly ground pepper to taste 1 cup sharp cheddar cheese, shredded 4 teaspoons extra virgin olive oil 1 avocado, diced Preheat oven to 450 F. Place tomatoes cut side up on 1 red bell pepper, diced a baking sheet. Top with Parmesan, oregano, salt and 1 jalapeno, seeded and minced pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes. Yield: 4 servings. ½ red onion, diced Sherry Fisher, Seymour 1/3 cup fresh cilantro, chopped fine Optional dressing: AMISH BROCCOLI SALAD 1 cup mayonnaise 1 head broccoli, chopped ½ cup barbecue sauce 1 head cauliflower, chopped ¼ cup spicy brown mustard 1 cup mayonnaise 2 tablespoons Worcestershire sauce 1 cup sour cream 2 tablespoons lime juice ½ cup sugar Whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce and lime juice until smooth. ½ teaspoon salt Set aside as salad is made. ½ pound bacon, fried and crumbled Place the romaine strips in a large bowl, then top with 1 cup shredded cheddar cheese the corn, beans, tomatoes, cheese, avocado, bell pepper, jalapeno, red onion and cilantro. Top with the included In a bowl, mix all ingredients together. Place in a con- dressing or taco sauce and sour cream. Toss to combine. tainer with a lid to prevent salad from drying out. Refrig- Let sit for 10 minutes for flavors to blend. Yield: 6-8 erate for two hours, then serve. servings. Starranne Shuler, Westport Yvonne Selig, Scipio

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DUMPLINGS FRENCH-STYLE GREEN BEAN SALAD 4 cups sifted flour 1 can (1 pound) french-style green beans, drained Salt and pepper to taste 1 small onion, diced ¾ cup shortening 3 tablespoons oil 1 ½ -2 cups warm chicken broth 3 tablespoons vinegar Additional chicken stock sufficient to boil dumplings 1 teaspoon sugar Cut shortening into the flour with a pastry cutter. Add ½ teaspoon oregano in the salt, pepper and chicken stock. Lightly dust a flat ¼ teaspoon salt surface with flour. Turn out the dough and knead lightly or the dumplings will be tough. Roll out thin and cut Dash pepper into strips, then 1 inch squares. Let rest to dry. Place beans and onions in a bowl. Combine remaining Drop into lightly rolling chicken stock and boil for 10 ingredients and mix until well blended. Pour evenly over minutes. Reduce heat and cover, boiling for 10 more beans and onions. Toss lightly. Chill 2 to 3 hours before minutes. Turn off, remove from heat and let rest for 30 serving. Yield: 3-4 servings. minutes before serving. Laverne Casey, North Vernon Yvonne Selig, Scipio

BAKED SPINACH SWEET POTATO CASSEROLE 2 10-ounce packages frozen chopped spinach Crust mixture: 2 tablespoons butter ½ cup brown sugar 2 tablespoons flour 3 tablespoons flour 2 tablespoons chopped onion ½ cup chopped nuts, pecans preferred 1 clove garlic, minced 2 tablespoons butter, melted ½ cup reserved liquid from spinach Sweet potato mixture: ½ cup evaporated milk or light cream 3 cups mashed sweet potatoes (about 6 medium Black pepper to taste sweet potatoes, baked until fork tender, then peeled and mashed) ¾ teaspoon celery seed 1 cup sugar 8 ounces jalapeno pepper cheese, grated ½ teaspoon salt 1 teaspoon Worcestershire sauce 1 teaspoon vanilla Red pepper to taste 2 eggs, well beaten Cornbread stuffing mix or cracker crumbs ½ cup butter, cut into small pieces Preheat oven to 350 F. Thaw spinach in the microwave but do not fully cook. Drain and reserve ½ cup of the Combine the ingredients for the crust mixture in a mix- juice. In heavy saucepan over low heat, melt the butter. ing bowl and set aside. Add the flour, stirring for 2-3 minutes but do not brown. Combine mashed sweet potatoes, sugar, salt, vanilla, Add the onion and garlic and cook until soft and do eggs and butter in a mixing bowl. Combine thoroughly. not brown. Add the spinach liquid and milk or cream, Pour mixture into buttered baking dish. Sprinkle the stirring to avoid lumps. Add the pepper, celery seed, sweet potato mixture evenly with the crust mixture. cheese, Worcestershire sauce and red pepper. Stir until Bake for 30 minutes at 350 F. Allow to set at least 30 the cheese is melted. Combine the spinach. Pour into a minutes before serving. buttered casserole dish and cover with stuffing mix or cracker crumbs. (It can be refrigerated at this point.) Yvonne Selig, Scipio Bake at 350 F about 15-20 minutes, until hot and bubbly. Yvonne Selig, Scipio

16 THE REPUBLIC COOKBOOK | 2020 PORK FRIED RICE 3 tablespoons peanut or vegetable oil 2 large eggs, lightly beaten with a pinch of kosher salt 4 scallions (white and green), thinly sliced or one small onion, diced ¼ cup minced carrot 1 large clove garlic, minced Pinch red chili flakes 1 teaspoon minced, peeled fresh ginger 2 tablespoons soy sauce 1 teaspoon sesame oil TUNA SALAD 3 cups cooked long-grain rice 6 eggs, hard boiled and finely chopped 1 cup cooked meat cut in ½-inch cubes, such as pork, 1 15-ounce can peas, drained ham, beef or chicken 3 5-ounce cans tuna, drained ½ cup frozen peas, defrosted in a strainer at room Mayonnaise, to taste temperature Onions, chopped, to taste Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large nonstick skillet over medium-high heat. In a large bowl combine peas, onions, tuna, eggs and Swirl to coat the pan. Pour in the eggs, swirl the pan so mayonnaise. the egg forms a large thin pancake. (Lift the edge of the Karen Carroll, Hartsville egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces. BROCCOLI SALAD Wipe out the pan with a paper towel and heat the 1 bunch broccoli, cut into bite-size pieces remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1½ minutes. Add the garlic, ½ cup raisins chili and ginger; stir-fry for 1 minute more. Add the 1 small onion, diced soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas and reserved egg; cook, 1 cup Miracle Whip salad dressing stirring until heated through, about 2 to 3 minutes. ¼ cup sugar Serve immediately. 2 tablespoons vinegar Yvonne Selig, Scipio 12 slices bacon, fried and crumbled Mix sugar and vinegar with salad dressing. Pour over broccoli, raisins, onion and bacon. Mix well. Refrigerate for 2 hours to cool and blend flavors. Laverne Casey, North Vernon

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CIRCUS PEANUT SALAD GREEN JELLO SALAD 2 cups boiling water 2 small or 1 large package lime Jell-O 2 cups circus peanut candy 3 cups hot water 1 6-ounce package orange Jell-O 1 8-ounce package cream cheese 1 No. 2 can crushed pineapple, drained 3 cups small marshmallows 2 packages Dream Whip or small Cool Whip ½ cup chopped nuts 1 cup liquid (juice from pineapple with needed water 1 pint Cool Whip added) 1 small can crushed pineapple, drained Dissolve peanuts (candy) in boiling water. Add the Jell-O, then the juice, then the crushed Dissolve Jell-O in hot water. Cut cheese into small cubes and add to Jell-O. Whip this with an egg beater until pineapple. Let thicken in the refrigerator. smooth, then add marshmallows. Let chill until it starts Fold in the Cool Whip and return to the refrigerator. to jell. Then add nuts, pineapple and Cool Whip. Chill in a 9-by-13-inch pan. Penny Jacobus, Columbus Penny Jacobus, Columbus

THANKSGIVING NOODLES COLESLAW 1/3 cup butter 1 large head cabbage 1 cup thinly sliced celery 1 pepper or 2 pimientos ½ cup chopped onions 2 stalks celery 8 cups chicken broth ½ cup chopped onion 1 16-ounce package frozen egg noodles ½ cup vinegar ½ teaspoon salt, optional 2 cups sugar ¼ teaspoon pepper 2 teaspoons salt 2 cups cubed cooked turkey 1 teaspoon celery seed Parsley sprigs, optional 1 teaspoon mustard seed 1 teaspoon sage, optional Combine cabbage, pepper, celery and onion. Set aside. Heat butter in Dutch oven over medium heat until Mix dressing ingredients of vinegar, sugar, salt, cel- melted. Add celery and onion; cook about 3-5 minutes ery seed and mustard seed. Pour over slaw. Let stand or until tender, stirring occasionally. Add broth; bring to overnight in refrigerator. It will keep several weeks in the a boil. Stir in noodles, salt and pepper. Simmer, uncov- refrigerator. ered, 35 minutes or until noodles are tender, stirring Penny Jacobus, Columbus occasionally. Stir in turkey and parsley; heat through. Garnish with parsley. To thicken slightly, stir together 1 tablespoon flour and ZUCCHINI PANCAKES ¼ cup cold water until smooth. Stir into turkey and noodles. Bring to a boil, cook about 2 minutes or until ¼ cup flour smooth and thickened. Stir constantly. ¼ cup cornmeal Laverne Casey, North Vernon ½ teaspoon salt 1/8 teaspoon pepper 1 egg, beaten 1 cup shredded zucchini Combine. Drop by spoonful into hot skillet. Cook on both sides until brown. Serve hot with butter and syrup. Penny Jacobus, Columbus

18 THE REPUBLIC COOKBOOK | 2020 PINEAPPLE CASSEROLE RANCH FIESTA BLT SALAD 1 stick butter, softened ½ cup ranch dressing 1 cup sugar ½ cup mild salsa 4 eggs 4 cups shredded lettuce 1 20-ounce can crushed pineapple 2 tomatoes, seeded and diced 6 slices white bread, cubed 2 medium, ripe avocados, seeded and diced Drain pineapple and save ½ cup juice. Cream butter and 4 strips crisp-cooked bacon, crumbled sugar. Beat in eggs. Add pineapple and ½ cup juice. Stir cup shredded Mexican blend cheese in bread cubes. ½ 2 cups crushed corn chips Bake in greased casserole at 350 F for 1 hour. Laverne Casey, North Vernon In a large bowl start with a layer of lettuce. Then top with layers of tomatoes, avocado, bacon and cheese. Pour dressing mixture on top. Sprinkle with corn chips. PEA SALAD Edie Rutherford, Flat Rock 1 can peas 1 can french-style green beans CHERRY SALAD 1 can green beans 1 cup cream, whipped 1 onion, chopped 1 can sweetened condensed milk 1 green pepper, chopped 1 can cherry pie filling 1 red pepper, chopped 1 large can pineapple chunks, chopped and drained 1 can mandarin oranges, drained 1 small jar red pimiento Stir together whipped cream and condensed milk. Add 4 stalks celery, chopped cherry pie filling and stir. Then mix in pineapple and Place in large bowl. Add salt and pepper. Bring to boil oranges. Chill until ready to serve. the following: 1 cup sugar, 1/3 cup oil, ½ cup white Laverne Casey, North Vernon vinegar. Pour over mixture and place in refrigerator. Will keep 2 weeks. Jan Willey, Brownstown SPRING SALAD 3 cups shredded lettuce ¾ cup cottage cheese 1 container grilled chicken, chopped 2 tomatoes, diced Mix all ingredients together and serve with your favorite dressing. Edie Rutherford, Flat Rock

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WHITE CASTLE DRESSING VEGGIE BITES 10-12 White Castle sliders with no pickles ½ cup margarine, melted 1½ cups diced celery 1 egg 1¼ teaspoons ground thyme 2 teaspoons water 1½ teaspoons ground sage ½ cup flour ¼ teaspoon ground black pepper ½ teaspoon salt 1 cup chicken broth 2 cups fresh vegetables (broccoli florets or cau- In a large mixing bowl, tear the sliders into pieces and add the celery liflower florets, ¼-inch and spices. Fold in the chicken broth. Pour into a greased baking dish and bake at 350 F for 35 minutes. Recipe can be doubled. carrot slices, ½-inch zucchini slices, ½-inch strips Yvonne Selig, Scipio green or red peppers) Heat oven to 450 F. BROCCOLI CASSEROLE Brush bottom of 9-by- 13-inch pan with about 4 pounds broccoli 1 tablespoon of melted 1 pound Velveeta cheese margarine. Beat egg and water in shallow bowl. Mix 1 stick margarine, softened flour and salt in another 2 packs Ritz crackers, crushed in small pieces shallow bowl. Dip about ¼ of the vegetable pieces Preheat oven to 375 F. Cook broccoli. Drain and put back in the pan. in egg mixture. Remove Add 1 pound Velveeta cheese. Heat slowly until the cheese melts. vegetables and coat with In a zip-close bag (gallon size) add two packs Ritz crackers and stick flour mixture. Place on of margarine. Mix together and blend the margarine in with the crack- pan. Repeat with remain- ers. Mix until the margarine is dissolved into the crackers. This will be ing vegetables. Pour re- crumbly. maining melted margarine carefully over each vege- In a 9-by-13 inch baking pan, add the broccoli and cheese mixture. table piece and into pan. Add the cracker mixture on top of the broccoli. Spread evenly. Place in Bake uncovered, turning preheated oven at 375 F for 10 to 15 minutes. once, until vegetables are Starranne Shuler, Westport crisp-tender and coating is golden brown, 10-12 minutes; drain. Sprinkle lightly with Parmesan cheese. Marilyn Miller, North Vernon

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20 THE REPUBLIC COOKBOOK | 2020 SLOW COOKER MASHED POTATOES 5 pounds red skin potatoes ¾ cup chicken broth 2-3 cloves garlic, finely minced ¼ cup butter, cut into cubes 8 ounces cream cheese 1 cup sour cream Salt and pepper to taste Peel, if desired, and cube potatoes and place in the slow cooker. Pour the chicken broth over the potatoes. Cover and cook on high for 2-4 hours until they are fork tender. Add the garlic, butter, salt, pepper, cream cheese and sour cream to slow cooker. Use hand mixer directly in slow cooker to mix until smooth and creamy. Switch slow cooker to low to keep potatoes hot until ready to serve. Sally Binnie, Columbus

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2020 | THE REPUBLIC COOKBOOK 21 SPLIT PEA AND HAM SOUP PEPPER STEAK SOUP 1 pound dried green split peas, 1 cup chopped onion about 2 cups 2 pounds top sirloin, diced 1 cup diced peeled potato in ½-inch cubes 7 cups water 1 teaspoon salt 5 cups beef broth 1 teaspoon vegetable oil ½ teaspoon garlic powder 2 16-ounce cans petite diced 2 cups cubed cooked ham ½ teaspoon pepper tomatoes 2 cups chopped carrots 1 5-ounce can green chilies 1 cup chopped celery ¼ cup minced fresh parsley 1 large onion, finely diced In a Dutch oven or kettle, bring the peas, water and oil to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add the next 8 1 yellow, red and orange bell ingredients; cover and simmer for 30 minutes or until vegetables are tender. pepper, finely diced Stir in parsley. Yield: 10 servings, about 2¾ quarts. 1 teaspoon black pepper Yvonne Selig, Scipio 1 teaspoon white pepper ½ teaspoon cayenne pepper CHICKEN NOODLE SOUP 1 teaspoon salt 1 cup chopped onion ¼ teaspoon poultry seasoning 1½ cups instant brown rice 1 cup chopped carrots 6 cups chicken broth Combine beef broth, meat, 1 cup chopped celery 4 cups cubed, peeled potatoes salt and black pepper in 2 teaspoons olive oil 1 teaspoon salt large stock pan and cook on medium/high heat until meat 1 garlic clove, minced 2 cups cubed, cooked chicken breast is thoroughly done. Then add ¼ cup all-purpose flour 2 cups uncooked, yolk-free wide tomatoes, green chilies, bell noodles peppers, cayenne and white ½ teaspoon dried oregano 1 cup evaporated milk pepper. Stir, then reduce ¼ teaspoon dried thyme heat to medium and simmer for 30 minutes. Add rice and In a stockpot, saute the onion, carrots and celery in oil for 5 minutes or until continue to cook another 20 tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme minutes. Serve topped with and poultry seasoning until blended. shredded cheddar cheese Gradually add the broth, potatoes and salt; bring to a boil. Reduce heat; and chopped green onion. cover and simmer for 15-20 minutes or until potatoes are tender. Garry Gray, Columbus Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Yield: 8 servings. Sherry Fisher, Seymour IN-35057010

22 THE REPUBLIC COOKBOOK | 2020 SAUERKRAUT CHOWDER 3-4 large Russet potatoes 1 8-ounce package cream cheese, softened 1 medium onion, chopped 1 pound package kiel- 1 15-ounce can sauerkraut basa, diced (optional) 1 10-ounce can evapo- Water rated milk Salt and pepper, to taste Cut potatoes into bite-size pieces (you can peel them if you like; I leave the skin for extra nutrients) and place in a Dutch oven or soup pot. Cover with water, add onions and boil until cooked through and fork tender. When potatoes are done, add sauerkraut, evaporated milk and cream cheese; stir until cream cheese is completely blended. Add the kielbasa. Add salt and pepper to taste (the potatoes take away most of the tartness, so you will need more salt than you BROCCOLI CHEESE SOUP think; make sure to taste). ½ cup butter 1 pound loaf Velveeta Cover and cook at a low simmer for 30 minutes. Yield: cheese, cubed 6 servings. 1 onion, chopped 1 tablespoon garlic powder Sherry Fisher, Seymour 1 16-ounce frozen broccoli, chopped 2/3 cup cornstarch 4 14.5-ounce cans chicken 2 cups milk CALICO BEAN SOUP broth 1 cup water Cook 1 pound hamburger. Add 1 chopped onion and add to large soup pot. Add 1 can red kidney beans, 1 In a large pot, melt butter over medium heat. Cook onion can pork and beans, 1 can butter beans, ½ cup brown in butter until soft. Stir in broccoli and cover with broth. sugar, ½ cup ketchup, 1 tablespoon white vinegar, 2 Simmer until tender, 10-15 minutes. Reduce heat and stir in tablespoons molasses, and salt and pepper. Mix to- cheese cubes until melted. Mix in milk and garlic powder. gether and cook in slow cooker for 2 hours. Serve with In a small bowl stir cornstarch and water until it dissolves. cornbread. Stir into soup. Cook until thick, stirring frequently. Jan Willey, Brownstown Lori McQueen, Hope

TEX-MEX CHILI SOUP PREACHER’S CHILI SOUP 3 cans kidney beans 1 16-ounce can tomato 1 pound hamburger 1 onion, chopped sauce 2 pounds stew beef 2 cans pinto beans 2 teaspoons chili powder 1 16-ounce can beef broth ½ teaspoon garlic salt 1 can tomatoes ½ teaspoon garlic salt 1 package chili mix ½ onion, chopped Brown hamburger and onion. Drain. Add chili powder and garlic salt. Then add remaining ingredients. Simmer for 30 Put all together and cook until done. minutes. Edie Rutherford, Flat Rock Edie Rutherford, Flat Rock

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IN-35057022 812.372.6031 2020 | THE REPUBLIC COOKBOOK 23 DISHES

GREEN APPLE AND EGGPLANT This recipe is from the state of Kashmir in India. 4 long, purple eggplants (tender) 1 tablespoon cumin powder 1 large green apple 1 tablespoon Kashmiri chili powder 2 green chilies (per spice levels) 1 teaspoon red chili powder (per spice levels) 1.5 tablespoons coriander powder Salt, to taste

Chop the eggplants (with skin on) in half and then cut long pieces. Eggplants that are tender and with few to no seeds are the best for this recipe. Remember to remove the stem and chop the bottom a bit as well. Once the eggplants are chopped, soak them in cold water so that they do not turn brown and will also absorb less oil while frying. Cut the apple in 4 pieces and remove the seeds and core. You may cut the apple only when you are ready to fry to avoid browning. Next deep fry the eggplants and apple in vegetable oil. Ensure that you squeeze the eggplants to remove all the water before frying them in hot oil. Fry them to golden brown on medium heat. The apples should be fried carefully as they have a lot of moisture in them (oil may splash ). They also need to be fried till they turn golden brown and have softened. After frying, the eggplants and apple need to be cooked in spices (masala as it is called in India). First, in a separate bowl, take 1/3 cup water and mix all the spices: coriander powder, cumin powder, Kashmiri chili powder, red chili powder and salt to taste and mix them. Next, take a pan with a flat base (flat base allows the eggplants to cook without tossing them much) and warm 2 tablespoons mustard oil (if you don’t like this oil, use any vegetable oil). Once the oil is warm, add the spice liquid that you prepared and cook for 3-4 minutes (adding more water if needed) so that the spices are cooked and the raw smell goes away. Once the spices are cooked well, add the slit green chilies along with fried eggplants and apple, stir them gently (as you don’t want to mash them) and then add water partially covering the eggplants and apple. Cover the pan with the lid and cook them for 5-6 minutes until the water reduces to a thick consistency and blends well with the vegetables. You may see the apples almost melted by then. Once you see the consistency is thick, the dish is done and ready. Serve hot with rice or parathas (Indian flat bread). Kuldeep Kaur, Columbus

24 THE REPUBLIC COOKBOOK | 2020 JAMBALAYA LATTICE-TOP CHICKEN STEW 2 chicken breasts, skin- 2 cups chicken broth 1 16-ounce package 1 cup milk less, boneless, cut into frozen California Blend chunks ½ teaspoon dried thyme vegetables, thawed and ½ cup shredded cheddar cheese 1 pound andouille sau- 2 teaspoons dried drained sage links or smoked oregano 2 cups cooked chicken ½ cup french-fried onions sausage, sliced 1 tablespoon Cajun sea- 1 can condensed cream of ½ teaspoon seasoned salt 1 28-ounce can diced soning potato soup 1 8-ounce tube refriger- tomatoes ½ teaspoon cayenne ated crescent rolls 1 large onion chopped pepper In a large bowl combine the vegetables, chicken, soup, 1 red bell pepper, finely 1 pound cooked shrimp, milk, cheese, onions and seasoned salt. Transfer to a chopped thawed, with the shells greased 9-by-13-inch baking dish. Bake, uncovered, at 2 stalks celery, thinly removed 350 F for 20 minutes. Meanwhile, separate crescent sliced dough into 2 rectangles. Seal perforations; cut each into 4 strips. Working quickly, weave strips over warm Add all the ingredients except the shrimp into the filling, forming a lattice crust. Bake 15 minutes longer slow cooker and stir. Cook on low for 7-8 hours (high or until crust is golden brown. for 3-4 hours). In the last 15 minutes add in the shrimp. Serve over rice. Laverne Casey, North Vernon Yvonne Selig, Scipio HAM AND SCALLOPED POTATOES PORK SIRLOIN Small honey or maple cheddar cheese sugar ham, sliced 1 2-pound pork sirloin 1 teaspoon dried 2 cans sliced mushrooms, 11 or 12 potatoes, peeled drained 1 tablespoon olive oil 2 garlic cloves, minced and sliced 1 can cream of mushroom 2 teaspoons chopped ½ cup chicken stock, Medium to large yellow soup fresh rosemary leaves or white wine or apple cider onion, sliced Dash of salt and pepper Preheat oven to 450 F. Add pork sirloin to a medium 2 cups shredded sharp Dutch oven. Mix together olive oil, rosemary and garlic and rub onto the pork sirloin. Place the pork Put a liner in the slow cooker and spray the bottom into the oven and cook uncovered for 30 minutes. and sides with cooking spray. Layer half of the ham, Remove from oven, reduce temperature to 250 F, pour covering the entire bottom of the cooker. Layer half in chicken stock or other preferred liquid, cover and of the sliced potatoes on top of the ham. Layer in one cook approximately 25 to 30 minutes per pound and can of sliced mushrooms. Add half of the onion and until the internal temperature registers 145 F, basting separate into rings. Sprinkle in just a little salt and a with the pan liquids every 30 minutes. dash of pepper. Add 1 cup of the shredded cheese. Remove from the oven and allow to rest covered for Add a second layer of each ingredient in the same 3 to 5 minutes. Baste again and then use tongs to order as above. Smooth the cream of mushroom soup remove from the Dutch oven and place on a serving on top, making sure to cover everything. Cook on high platter. Slice and serve. setting for 7 hours. Sherry Fisher, Seymour Bethel Taylor, Edinburgh

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2020 | THE REPUBLIC COOKBOOK 25 DISHES

SPAM CASSEROLE CHICKEN STIR-FRY 8 ounces (1½ cups) elbow green peppers 1 pound boneless, skinless 2/3 cup water macaroni chicken 2 teaspoons dried minced 2 teaspoons soy sauce 2 tablespoons butter onion 1 16-ounce bag chopped broccoli ¼ teaspoon ginger 1 can Spam, cubed ½ to 1 teaspoon chili powder 1 cup carrots, sliced into 4 cups cooked rice 1 15-ounce can tomato matchstick strips or 1 can cream of broccoli sauce 1 cup shredded American 16-ounce bag stir-fry mix cheese, divided soup 1 11-ounce can corn and In wok add 2 tablespoons olive oil and stir-fry chicken Heat oven to 350 F. Cook and drain macaroni. In a large half at a time, then remove from wok. Add 1 tablespoon skillet melt butter and brown Spam. Stir in tomato sauce, olive oil and stir-fry vegetables until tender crisp. In corn, onion and chili powder. Simmer 10 minutes. Add mac- separate bowl add soup, water, soy sauce and ginger and aroni and ½ cup cheese. Mix well. Pour into a 9-by-13-inch stir. Add chicken to vegetables in wok. Add soup mixture greased dish. Top with ½ cup cheese. Bake 25-30 minutes. and heat thoroughly. Serve over rice. Yield: 6-8 servings. Bethel Taylor, Edinburgh Evelyn Garwood, Hartsville

MAC AND CORN LASAGNA ROLL-UPS 1 14.75-ounce can creamed ½ cup butter or margarine 8 lasagna noodles 1/8 teaspoon nutmeg corn 8 ounces cubed processed 1 10-ounce package spin- 1 beaten egg 1 11.25-ounce can corn cheese, such as Velveeta ach, thawed and drained ¼ cup Parmesan cheese 1 cup macaroni 1½ cups ricotta cheese 8 1-ounce slices ham Mix together creamed corn, whole kernel corn and un- teaspoon salt cooked macaroni. Slice the butter or margarine and mix ½ 1 jar spaghetti sauce into the corn mixture along with the cheese. Place in a ¼ teaspoon pepper buttered casserole dish. Cover. Cook the lasagna noodles in salted, boiling water until just Bake at 350 F for 30 minutes. Uncover, stir and bake tender. Drain and place in cold water. Drain spinach well uncovered for 30 more minutes. and mix with the ricotta, salt, pepper, nutmeg, egg and 2 tablespoons Parmesan cheese. Drain noodles and pat The corn cans were 15½ ounces each; do not drain either dry. Cut ham slices in half lengthwise. Place one on each of them. I also added salt and pepper. noodle. Spread with 1/3 cup of the spinach mixture. Roll up Sherry Fisher, Seymour the noodles and place on sides in a greased 9-by-13-inch baking dish. Pour the sauce over the rolls. Cover with foil and bake at 350 F for 35-40 minutes. Sprinkle with remain- PAN-FRIED PORK CHOPS ing Parmesan cheese and serve. 1 teaspoon seasoned salt, 1 cup flour Yvonne Selig, Scipio plus more if needed Cayenne pepper 1 teaspoon pepper, plus ½ cup oil MOM’S MEATLOAF more if needed 8 pork chops 1 tablespoon butter 1½ pounds hamburger Chopped onion Salt and pepper both sides of chops. Combine the flour, 1 cups tomato juice Salt and pepper to taste ½ cayenne pepper and black pepper. Flour both sides. Heat ¾ cup uncooked oatmeal ½ cup ketchup the oil over medium heat. Cook until done. 2 eggs 12 crackers, crushed Edie Rutherford, Flat Rock Combine all ingredients. Put in 2 9-by-5-inch loaf pans. Bake at 350 F for 1 hour and 25 minutes. Spread ketchup on the top 10 minutes before it’s done, then finish baking. Karen Carroll, Hartsville

26 THE REPUBLIC COOKBOOK | 2020 CHICKEN NOODLE DANDY SLOW COOKER MAC AND CHEESE 2 cans cream of chicken soup 12 ounces macaroni, cooked and drained ¾ cup sour cream 4 cups grated cheddar cheese 3 cups cubed, cooked chicken 12 ounces evaporated milk 2 cups cooked peas 2 eggs, beaten ¼ teaspoon pepper 1½ cups whole milk 4 cups noodles, cooked ½ stick butter, melted 1 teaspoon salt Salt and pepper ¼ teaspoon rubbed sage Mix together in slow cooker. Top with 1 cup grated cheddar cheese and paprika. Cook on low at least 4 In large saucepan blend soup and sour cream. Add hours. The longer it cooks, the better it gets. remaining ingredients. Heat, stirring occasionally. Bethel Taylor, Edinburgh Yield: 10 cups. Freezer: Pour into 21½-quart casseroles or shallow baking dishes (10-by-6-by2-inches). Stir ¼ cup water into CHICKEN BISCUIT SKILLET each; cover. Store in freezer. To reheat, place covered 1 tablespoon butter casserole in cold oven. Bake at 400 F for 1 hour and 15 minutes or until hot. Stir before serving. 1/3 cup chopped onion Laverne Casey, North Vernon ¼ cup all-purpose flour 1 can condensed chicken broth, undiluted HONEY-MUSTARD CHICKEN 1 cup milk 4 boneless, skinless chicken breast halves (4 ounces 1/8 teaspoon pepper each) 2 cups frozen peas and carrots, about 10 ounces, 1 cup dry bread crumbs thawed 1 teaspoon plus 2 tablespoons Dijon mustard, divided 2 cups chicken breast, cooked and shredded 3 tablespoons honey 1 12-ounce package refrigerated buttermilk biscuits, 2 tablespoons butter quartered Flatten chicken to ¼-inch thickness. In a shallow bowl, Preheat oven to 400 F. Melt butter in a 10-inch, cast combine bread crumbs and 1 teaspoon of mustard. In iron or other oven-proof skillet over medium high heat. another shallow bowl, combine honey and remaining Add onion; cook and stir until tender, 2 to 3 minutes. mustard. Dip chicken in honey-mustard mixture, then In a bowl mix flour, broth, milk and pepper until coat with crumbs. smooth; stir into pan. Bring to a boil, stirring constantly. In a nonstick skillet, cook chicken over medium heat Cook and stir until thickened, 1 to 2 minutes. Add in butter for 4-6 minutes on each side or until chicken chicken and peas and carrots; heat through. Arrange juices run clear. Yield: 4 servings. biscuits over stew. Bake biscuits 15 to 20 minutes until golden brown. Yield: 6 servings. Sherry Fisher, Seymour Maryjane Perry, Columbus

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2020 | THE REPUBLIC COOKBOOK 27 DISHES

CHICKEN WIENERS AND MEATBALLS ENCHILADAS 1 bag frozen meatballs 1 bottle barbecue sauce 1 cup chopped onion 1 package small wieners ½ tablespoon mustard 3 cups chicken, cooked Put all together in slow cooker on low all day. Serve hot with chips or crackers. ¼ cup margarine Edie Rutherford, Flat Rock ¼ cup flour 2½ cups water CHICKEN CASSEROLE 3 chicken bouillon 2 cups chopped cooked chicken 1 teaspoon lemon juice cubes (can use chicken broth instead of water 1 cup chopped celery 1 teaspoon salt and bouillon cubes) ¾ cup instant rice 1 cup drained water chestnuts 8 ounces sour cream, room temperature ¾ cup mayonnaise 1 can cream of chicken soup 1 teaspoon minced onion 3 hard-boiled eggs, chopped 2 cups shredded cheddar cheese Mix all together and place in greased casserole dish. 1 cup Monterey Jack Topping: cheese 1 cup crushed corn flakes or crackers ½ cup almonds, browned in 2 table- 1 4-ounce can green spoons butter chilies, chopped and drained Sprinkle on top; place ½ cup butter in microwave and melt. Pour over crushed flakes. Bake at 325 F for 60 minutes. Serve with hot rolls. 1 teaspoon chili powder Jan Willey, Brownstown 10 to 12 flour tortillas Cook onions and margarine until tender. Add BEEF CASSEROLE water, flour and bouil- 1 pound hamburger 1 can cream of mushroom soup lon cubes until thick. Remove from heat. Add 1 onion, chopped 1 cups cooked noodles ½ sour cream. 1 teaspoon salt ½ cup grated cheese In a large bowl, mix ½ teaspoon pepper chicken, 1 cup of sauce, 1 cup of cheese, chilies Brown hamburger and onions and drain. Then add soup and noodles. Top with and chili powder. grated cheese. Bake at 350 F for about 20 minutes. Edie Rutherford, Flat Rock Heat tortillas in the microwave. Add mixture to tortillas, fold and put the rest of sauce and cheese CHICKEN BROCCOLI CHEESE CASSEROLE on top. Bake in the oven 2-3 cooked and diced 1 tablespoon salt 2½ cups shredded at 350 F for 25 minutes. chicken breasts cheddar cheese, divided 1 10¾-ounce can cream Lori McQueen, Hope 14 cups fresh broccoli of mushroom soup 2½ cups crushed saltine florets (about 4 heads) 1 cup sour cream crackers, divided cup chopped onion ¾ 1 large egg ¼ cup butter, melted 4 cloves garlic, minced Preheat oven to 350 F. Spray a 13-by-9-inch baking dish with nonstick cooking spray. In a stockpot, place broccoli florets, onion, garlic and salt; add water to cover. Bring to a boil over high heat. Reduce heat to medium-high and simmer for 6 minutes or until tender. Drain. immediately and cool. In a large bowl, whisk together soup, sour cream and egg. Add drained broccoli mixture, diced chicken breasts, 2 cups cheese and 1 cup crushed crackers. Pour into prepared dish. In a small bowl, stir together butter, remaining 1½ cups crackers and remaining ½ cup cheese. Sprinkle over broccoli mixture. Bake for 30 minutes or until hot and bubbly. Yield: 6-8 servings. Sally Binnie, Columbus

28 THE REPUBLIC COOKBOOK | 2020 ROASTED TOMATO AND SHRIMP PASTA QUICK CHEESEBURGER PIE 2 12-ounce packages 2 teaspoons minced garlic Pat in Pie Pastry (below) ¼ cup flour cherry tomatoes 2 teaspoons salt, divided 1 pound hamburger 1/3 cup dill pickle juice 2 pounds large fresh 1 teaspoon crushed red shrimp, peeled and dev- ½ cup finely chopped 1/3 cup milk pepper eined onions cup chopped dill 1 16-ounce package lin- ½ 6 small shallots, thinly 1 clove garlic, finely pickles guine, cooked and kept sliced chopped warm 2 cups shredded Amer- ½ teaspoon salt ican or Swiss cheese (8 ½ cup olive oil, divided Garnish: chopped fresh ounces) basil Heat oven to 425 F. Prepare pastry; pat in bottom of Preheat oven to 500 F. Line a rimmed baking sheet quiche dish or round pan (8-by-1½ inches). Bake 15 with aluminum foil. In a large bowl, combine minutes. Cook beef, onion and garlic until browned; tomatoes, shrimp, shallot, ¼ cup olive oil, garlic, 1 tea- drain. Sprinkle with salt and flour. Stir in pickle juice, spoon salt and red pepper; toss gently to coat. Place milk, pickles and 1 cup cheese. Spoon into dish. Bake tomato mixture in an even layer on prepared baking 15 minutes. Sprinkle with 1 cup cheese. Bake until crust sheet. Bake for 15 minutes, or until shrimp are pink is golden brown, about 5 minutes. and firm. Toss cooked pasta with remaining ¼ cup Pat in Pie Pastry: olive oil and 1 teaspoon salt. Serve tomato mixture on top of pasta. Garnish with fresh basil, if desired. Makes Mix 1 1/3 cups flour and ½ teaspoon salt. Cut in ½ cup 6-8 servings. shortening with a pastry blender until mixture looks like tiny peas. Sprinkle in 3 to 4 tablespoons cold Sally Binnie, Columbus water, 1 tablespoon at a time, stirring with a fork. Mix lightly until all flour is moistened and pastry almost cleans bowl. Add 1 to 2 teaspoons water if necessary. PARMESAN CRUSTED TILAPIA FILLETS Marilyn Miller, North Vernon ¾ cup grated Parmesan Salt and ground black cheese pepper 2 teaspoons paprika 4 tilapia fillets QUICK AND EASY SANDWICHES 1 tablespoon chopped Olive oil 1½ pounds hamburger 1 small onion, chopped fresh parsley 1 small box Velveeta 1 can cream of mushroom Preheat the oven to 400 F. Line a baking sheet with cheese soup aluminum foil. Brown hamburger and onion. Drain. Put back in skillet Whisk Parmesan cheese, paprika, parsley, salt and and add soup and cheese until melted. Serve on rolls. pepper together in a shallow dish. Coat tilapia fillets with olive oil and press into the Parmesan cheese Edie Rutherford, Flat Rock mixture. Arrange coated fillets on the prepared baking sheet. Bake in a preheated oven until the fish flakes easily with a fork, 10-12 minutes. Lori McQueen, Hope

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2020 | THE REPUBLIC COOKBOOK 29 DISHES

CHICKEN, BROCCOLINI AND BROWN RICE CASSEROLE 4 teaspoons kosher salt, divided 1 tablespoon chopped fresh thyme 4 cups chopped fresh broccolini (about 1½ pounds) 1 tablespoon whole-grain mustard 2 tablespoons light butter 4 cups cooked brown rice ½ cup minced red onion 3 cups shredded cooked chicken 1½ cups 2% reduced-fat milk 1 cup crushed whole-wheat buttery round crackers 2 tablespoons all-purpose flour 1 tablespoon light butter, melted 2 cups shredded extra-sharp 2% milk cheddar cheese, Garnish: fresh thyme divided Preheat oven to 375 F. Spray a 2-quart baking dish with cooking spray. Bring a large saucepan of water and 2 teaspoons salt to a boil over medium-high heat. Add broccolini; cook until crisp- tender, 1 to 2 minutes. Drain broccolini and transfer to ice water; let cool. Drain well. In same saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until softened, 3 to 4 minutes. In a small bowl, whisk together milk and flour; add milk mixture to pan. Increase heat to medium-high. Cook, stirring frequently, until slightly thickened, 3 to 5 minutes. Remove from heat; gradually whisk in 1½ cups cheese until melted. Whisk in thyme, mustard and remaining 2 teaspoons salt. Stir in broccolini, rice and chicken. Spoon mixture into prepared dish. Sprinkle with crackers and drizzle with melted butter; sprinkle with remaining ½ cup cheese. Bake until cheese is melted and casserole is hot and bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving. Garnish with thyme, if desired. Mary Moffitt, Columbus

30 THE REPUBLIC COOKBOOK | 2020 GERMAN CHOCOLATE COOKIES Mix in large mixing bowl: 2¼ cups flour (I use half cake flour and half all-purpose white flour) 1 teaspoon baking soda REESE’S PIECES CHEESECAKE BROWNIES 1 teaspoon salt For the brownies: 1 egg Mix in separate bowl: 1 9-by-13-inch package box 1 teaspoon vanilla extract brownie mix 1 stick softened butter 2 cups Reese’s peanut butter 8 ounces cream cheese, softened minis, halved (family-size bag) ½ cup shortening 2 tablespoons butter, softened For the topping: 1 egg ¼ cup peanut butter 1¾ cups milk chocolate chips ½ cup granulated sugar 14-ounce can sweetened con- ½ cup peanut butter, divided ¾ cup brown sugar densed milk 2 teaspoons vanilla ½ cup mini Reese’s Pieces 1 tablespoon cornstarch extract Preheat oven to 350 F. Grease bottom of 9-by-13-inch pan with small Mix well and slowly add amount of cooking spray. Make the brownie batter according to the dry ingredients. package directions. Spread in the bottom of the prepared pan. Mix into batter: Beat cream cheese, butter and peanut butter until creamy. Add the 8 ounces dark chocolate condensed milk, cornstarch, egg and vanilla until beat again until chips smooth. Stir in the halved Reese’s gently. ½ cup unsweetened co- Spoon or pour the cheesecake batter on top of the brownie batter conut flakes gently. Bake 40-42 minutes. Remove and cool on a wire rack for an hour, then refrigerate until chilled completely. ½ cup chopped pecans Place the chocolate chips and ¼ cup peanut butter in a microwave safe Chill for 2 hours or over- bowl. Heat for 30 seconds. Stir until creamy. Heat again for 15 seconds night. if needed. Drop onto ungreased Heat the remaining peanut butter in a separate bowl for 20 seconds cookie sheet; slightly and stir until creamy. press down top of dropped cookie with Spread the chocolate chip mixture on top of the chilled cheesecake spoon and smooth edges brownies. Spoon the melted peanut butter in lines across the choco- with clean fingers. Bake at late. Use a butter knife to swirl the mixture. 350 F for 11 minutes. Yield: Sprinkle the top with the mini Reese’s Pieces. Let set before cutting 18 large cookies. into 24 squares. Store in the refrigerator. Yield: 24 brownies. Jackie Brich, Columbus Jane Kamp, Columbus

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2020 | THE REPUBLIC COOKBOOK 31 ESPRESSO SHORTBREAD FROZEN CHEESECAKE CHOCOLATE ZUCCHINI COOKIES 2 cups graham 3 tablespoons CAKE cracker crumbs white sugar 1 stick unsalted ground espresso ½ cup soft butter 2 eggs butter, room cup melted 16 ounces cream ½ teaspoon in- ¼ ½ teaspoon bak- ½ teaspoon temperature butter cheese stant espresso ing powder vanilla 8 ounces Cool ¼ cup granulated 1 teaspoon vanilla 2 cups zucchini, sugar ½ teaspoon salt Whip ½ cup vegetable 1 can sweetened oil finely grated ¼ cup packed ½ teaspoon va- condensed milk nilla extract 1 teaspoon bak- ½ cup milk light brown sugar Mix first three ingredients and press ing soda 4 tablespoons 1¼ cups flour into a 9-by-13-inch pan. Mix rest of 2 teaspoons cocoa the ingredients well and put on top 1¾ cups sugar Preheat oven to 300 F. With a mixer, of crumbs and freeze. Put any kind of ½-1 cup choco- cream together butter, sugars, ½ teaspoon cin- fruit filling on top before serving. You namon late chips ground espresso, instant espresso can make ahead. and salt until light and fluffy, 2 to 3 2½ cups flour minutes. Mix in vanilla. Slowly add Marilyn Miller, North Vernon Cream butter, oil and sugar. Add flour. Mix until no flour pockets re- eggs, vanilla and milk. Beat. Mix in main. Shape dough into a disk, wrap flour, cocoa, baking powder, baking in plastic and chill until firm (about COLA CAKE soda and cinnamon. Stir in zucchini. 30 minutes). 2 cups flour ½ cup buttermilk Pour into 9-by-12-inch greased pan. Place dough between two pieces Sprinkle top with chocolate chips. 2 cups sugar 1 teaspoon soda of parchment or waxed paper. Roll Bake at 325 F for 45 minutes. out into about ¼-inch thick. Cut ¼ teaspoon salt 2 eggs Lesa Cleland, Columbus out cookies with a 2-inch decora- 2 sticks butter 1 teaspoon va- tive cookie cutter. Place on parch- nilla ment-lined baking sheet. Chill again 4 teaspoons EASY PEANUT BUTTER FUDGE until firm. cocoa powder 1½ cups minia- 2 cups sugar 1 teaspoon vanilla Bake 20-25 minutes, until edges are 1 cup cola-fla- ture marshmal- set and just turning golden. Transfer vored soda pop lows ½ cup milk ¾ cup peanut to a rack to cool. butter Sift the flour, sugar and salt in a bowl. These can be dipped in dark choco- Heat the butter, cocoa and cola to Bring sugar and milk to a boil for 2½ late once they are cooled for an extra a boiling point. Pour over the flour minutes. Remove from heat and stir special treat. mixture. Add buttermilk, soda, eggs in peanut butter and vanilla. Put in buttered dish to harden. Sherry Fisher, Seymour and vanilla. Stir in the marshmallows. Batter will be thin, and the marsh- Edie Rutherford, Flat Rock mallows will float. Oil and flour a 9-by-13-inch baking dish. Pour in the EVERYTHING COOKIES batter. Bake at 350 degrees for 30-32 BUTTER CAKE ½ cup butter 1 teaspoon soda minutes. Frost once cool. 2/3 cup butter 3 cups cake 1 cup sugar 1 teaspoon salt Frosting: or margarine, flour or 2¼ cups 1 cup brown 1 cup oatmeal ½ cup margarine 1 pound pow- softened all-purpose flour or butter dered sugar sugar 1 cup coconut 1¼ cups sugar 2½ teaspoons 2 tablespoons 1 cup chopped baking powder 1 egg 1 cup corn flakes 2 eggs cocoa nuts, optional 1 teaspoon salt 2 cups flour 1 cup vegetable 1½ teaspoons 6 tablespoons 1 teaspoon vanilla 1 teaspoon cream oil vanilla 1¼ cups milk cola-flavored 2 tablespoons of tartar 1 package choco- Heat oven to 350 F. Grease and flour soda pop creamy peanut late chips a 9-by-13-inch baking pan or 2 9-inch butter layer pans. In a large mixer bowl, mix Heat oven to 350 degrees. Cream Cream together the butter, cocoa, butter, sugar, eggs and vanilla until together the butter, sugars, egg and powdered sugar, vanilla and peanut fluffy. Beat 5 minutes on high speed, salt. Stir in the remaining ingredi- butter (and nuts). Add the cola grad- scraping the bowl occasionally. On ents. Drop by spoonfuls the desired ually until desired consistency. Frost low speed mix in flour, baking powder size onto a cookie sheet. Bake for 12 and serve. and salt alternately with milk. Pour minutes. Should be lightly browned. into pans. Bake oblong 45-50 min- Cool slightly; remove to a rack to Yvonne Selig, Scipio utes, layers 30-35 minutes, or until finish cooling. a toothpick inserted in the center comes out clean. Cool. Frost with Yvonne Selig, Scipio your favorite frosting. A chocolate cream frosting goes well. Yvonne Selig, Scipio

32 THE REPUBLIC COOKBOOK | 2020 OUTRAGEOUS CHERRY CAKE CARAMEL PECAN BROWNIES 1 15.25-ounce box su- 1 18-ounce jar mar- Brownies: 1 cup sugar per moist chocolate aschino cherries, fudge cake mix (dry) divided ¾ cup all-purpose flour 2 eggs 12-ounce Dr Pepper 2 sticks salted butter 2 tablespoons 1 teaspoon vanilla ex- soda (at room tem- (room temperature) Dutch-processed cocoa tract perature) 7 cups powdered ¼ teaspoon baking 1 cup coarsely chopped sugar powder pecans Topping: Heat oven to 350 F. Spray a 9-by-13-inch ¼ teaspoon salt baking dish with cooking spray. In a large 4 ounces high-quality cup unsalted butter bowl combine cake mix and soda. Whisk un- ½ soft caramels til combined. Set aside. Remove 24 cherries 4 ounces bittersweet or 2 tablespoons heavy from the jar, remove stems if needed and semisweet chocolate, whipping cream cut cherries into fourths. Add cut cherries chopped to cake batter. Whisk again until combined. 1 teaspoon vanilla ex- 1 ounce unsweetened Pour batter into prepared baking pan. tract Smooth with spatula so cake is even. Place chocolate, chopped cake in the center of the oven and bake Heat oven to 350 F. Spray 8-inch square baking pan 30 minutes or until a toothpick comes out with cooking spray. Whisk flour, cocoa, baking pow- clean. Place baking pan on a cooling rack der and salt in small bowl. and allow cake (still in pan) to cool, about 2 hours. Heat butter, bittersweet chocolate and unsweetened chocolate in medium saucepan over low heat 4 min- Meanwhile, add butter to the bowl of a stand utes or until almost melted, stirring occasionally. Re- mixer fitted with the whisk attachment (or move from heat; stir until melted and smooth. Stir in place in a large bowl and use hand mixer). sugar (mixture will look grainy). Whisk in eggs and 1 Beat butter until light and fluffy, about 3 teaspoon vanilla until blended. Stir in flour mixture. minutes. Add sugar 1 cup at a time until it is all incorporated (beating between each Spoon batter into pan, smoothing top. Sprinkle with addition). Add 3 ounces maraschino cherry nuts, pressing lightly into batter. Bake 28 to 32 min- juice from the jar and beat until mixture is utes or until edges just begin to pull away from sides light and fluffy. of pan and brownies are nearly firm. (Toothpick test will not work.) Cool in pan on wire rack 15 minutes. Frost the cake with all of the icing and garnish with remaining cherries. Do not add the Meanwhile, heat caramels and cream in small sauce- ingredients that the cake mix calls for. This pan over low to medium-low heat 4 minutes or until recipe is just for the dry mix. If icing is too caramels melt and are smooth. Stir in 1 teaspoon thick, add more cherry juice 1 tablespoon at vanilla. Drizzle over brownies. Cool completely. Yield: a time until you reach your desired consis- 16 bars. tency, beating in between each addition. If it Sherry Fisher, Seymour is too thin, add powdered sugar 1 tablespoon at a time until you reach your desired consistency, beating in between each addition. Yvonne Selig, Scipio

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2020 | THE REPUBLIC COOKBOOK 33 BUTTER PECAN SUPREME PEANUT BUTTER CANDY CHOCOLATE SHEET CAKE First layer: 2 pounds pow- 2/3 cup milk 2 cups sugar 2 cups flour dered sugar 1 cup flour 2 cups smooth Combine in large bowl. ¼ cup pecan 4 tablespoons peanut butter 1 stick butter, pieces margarine, 1 stick butter 4 tablespoons softened melted cocoa ½ cup shortening Mix ingredients and press into a Using mixer, mix all but peanut butter 1 cup hot water 9-by-13-inch pan. Bake at 350 F for 15 in large glass bowl. Cook 4 minutes Bring to boil and pour over flour and minutes. in microwave. Mix 1 minute and then cook in microwave 1 more minute. sugar. Second layer: Add peanut butter with mixer and put ½ cup buttermilk 2 eggs, slightly 8 ounces soft- 1 cup Cool Whip into pan lined with buttered foil. Put in beaten ened cream 1 cup powdered refrigerator to cool. Cut when cool. cheese Add eggs and buttermilk. sugar Marcie Tompkins, Columbus Add 1 teaspoon soda, 1 teaspoon Mix ingredients and spread on cooled vanilla and ½ teaspoon cinnamon and crust. mix all together. RED HOTS CANDY FLUFF Third layer: Pour into greased and floured 11-by- 20 ounces 2 cups mini Mix 1 large or 2 small boxes butter pecan 16-inch pan and bake for 20 minutes crushed pineap- marshmallows at 400 F. pudding according to directions. Spread ple, drained 8 ounces Lite pudding over cream cheese layer. Icing: ¼ cup Red Hots Cool Whip Fourth layer: candies Start 5 minutes before cake is done. Spread remaining Cool Whip (from Bring to boil: Combine drained pineapple and Red large container) on top of pudding Hots candies. Cover and chill 8 hours ½ stick butter 6 tablespoons and sprinkle with pecan pieces. Keep or overnight. This is necessary for buttermilk in refrigerator. 2 tablespoons the candies to dissolve. Stir in mini cocoa Laverne Casey, North Vernon marshmallows and Cool Whip. Cover and chill. Add 1 box of powdered sugar, 1 teaspoon vanilla and 1 cup pecans. Judy Smith, Columbus APPLE CRISP Pour over cake while still hot. 6 Granny Smith ¾ teaspoon salt Patty Tempest, North Vernon apples BEST EVER BROWNIES 1 egg 1 cup flour Preheat oven to 350 F. Grease an ½ cup butter 8-by-8-inch glass pan. 1½ cups sugar 1 teaspoon Beat ½ cup melted butter, 1 cup brown 1 teaspoon bak- cinnamon sugar, 1 egg and 1 teaspoon vanilla. Add ing powder 1 cup all-purpose flour, ½ teaspoon Slice apples and spread in 8-by-8-inch baking powder, ½ teaspoon baking pan. Mix all ingredients except butter soda and ½ teaspoon salt. Stir, then and sprinkle on top. Drizzle butter on add 1 cup chocolate chips. Pour into top. Bake at 350 F for 35 minutes. pan. Bake until the center is not jiggly. Ialleta Coryea, Columbus Maryjane Perry, Columbus

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IN-35057335 www.indianafuneralcare.com 34 THE REPUBLIC COOKBOOK | 2020 PUMPKIN COOKIES WITH MANDARIN ORANGE CAKE CRÈME DE MENTHE CAKE BROWN SUGAR ICING 1 box yellow cake 1 small can 1 box white cake 1 large jar or can These cookies are dairy free, egg free mix crushed pineapple mix Hershey Fudge Topping and can be made gluten free. 1 small can man- 1 small box 6 tablespoons 2 cups sugar 2 teaspoons bak- darin oranges instant vanilla crème de menthe 12 ounces Cool pudding syrup or crème Whip Lite ing soda 8 ounces Cool 1 15-ounce can de menthe pumpkin 2 teaspoons bak- Whip Prepare cake mix as directed. Blend ing powder Make cake mix according to package 1 cup shortening 3 tablespoons crème de menthe into directions except drain juice from ½ teaspoon salt batter. Bake as directed in a 9-by-13- 4 cups flour (use oranges into measuring cup, then inch greased pan. Cool completely. almond flour/ 1 cup raisins finish with water. Cut up oranges and Spread with Hershey Fudge Topping meal for gluten fold into batter. Bake as directed. free) 1 cup chopped (not syrup). Stir 3 tablespoons crème nuts Mix pineapple and pudding together, de menthe syrup into Cool Whip. Preheat oven to 375 F. Place parch- then fold in Cool Whip for the frosting Spread over fudge topping. You can ment paper onto baking sheet. Mix to- and keep refrigerated. Frost the cake decorate with grated chocolate or gether pumpkin, shortening and sugar. once it is cool and refrigerate until chocolate sprinkles if desired. Refrig- In a separate bowl, mix flour, soda, serving time. erate cake until serving. powder, cinnamon and salt. Add to Bethel Taylor, Edinburgh Sue Rhoades, Columbus pumpkin mixture and blend together. Stir in raisins and nuts if desired. Drop by teaspoonfuls onto baking sheet. BEST BAKELESS COOKIES Bake until light brown and doesn’t CARAMEL SAUCE jiggle, 8-10 minutes. Remove from the ½ cup butter syrup Bring to boil the following: baking sheet immediately and cool. 1½ cups brown 1 can sweetened 2 cups sugar, ½ cup milk and 1 stick Brown sugar icing: sugar condensed milk butter (To make dairy free I use almond milk 1 teaspoon vanilla Combine: ¾ cup light corn and a small spoon of shortening.) 3 cups rolled oats, 1 cup peanut but- Melt butter in a 2-quart sauce pan Melt ½ stick butter, ¾ cup brown ter and 1 tablespoon vanilla over low heat. Add brown sugar, corn sugar, ¼ cup or more milk and 1 tea- syrup and sweetened condensed Stir in the first three ingredients. Drop spoon vanilla in the microwave until milk. Stir to combine. Increase heat by spoonfuls. Harden for 30 minutes. butter is melted. Stir to dissolve the to medium and stir constantly with brown sugar. Add to 2 cups powdered Refrigerate in air tight container or a wooden spoon until mixture boils. sugar and mix well with mixer. Will freeze. Remove from heat, add vanilla and be rather thin. Spread quickly on the stir. When cool, it will be very stiff. Maryjane Perry, Columbus pumpkin cookies. Let icing dry before Microwave a portion to soften and storing. serve. Store in the refrigerator. Yield: Lesa Cleland, Columbus 3-4 cups. Yvonne Selig, Scipio

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2020 | THE REPUBLIC COOKBOOK 35 PUMPKIN CAKE COTTAGE CHEESE COOKIES ZUCCHINI PIE 2 cups sugar 2 teaspoons bak- Dough: 3 cups peeled 4 tablespoons ing soda and grated zuc- flour 4 eggs 2 cups all-pur- 1 cup vegetable chini 3 teaspoons cin- pose flour shortening 1½ teaspoons salt 1½ cups oil namon 2 cups sugar 1 cup cottage teaspoon salt ½ 1 teaspoon cinna- 2 cups flour ½ 1 pound can cheese 3 well-beaten mon 1 teaspoon salt pumpkin eggs Filling: 2 teaspoons Beat together sugar, eggs and oil. Sift 1 package dried Water 1 cup evaporated vanilla together flour, salt, soda and cinna- apricots milk mon. Add dry ingredients to sugar 1 cup sugar Mix all ingredients and pour into 2 mixture alternating with the pumpkin. Finishing: unbaked pie shells. Bake at 375 F until Pour into tube pan and bake at 350 F set. for about 1 hour. Powdered sugar Troy Williamson, Columbus Edie Rutherford, Flat Rock Mix the flour and salt; then cut in the shortening. Add cottage cheese and mix until dough comes together. Chill BROWNIES FUDGE dough. While chilling dough, make the filling. When ready to bake, roll Melt 1 cup Crisco with 4 tablespoons 3 cups sugar 2/3 cup evapo- the dough out thin and cut into circles cocoa in large pan. Let cool and add rated milk with a floured glass. Place a small ¾ cup butter 4 eggs, 1 teaspoon vanilla and 2 cups amount of the apricot filling on one- sugar and mix together. Add 1½ cups Cook in large greased double boiler half of each round and fold the other flour, 1 teaspoon salt, 1 teaspoon and bring to boil for 10 minutes or use half over. Seal edges with a fork and baking powder and place in large, candy thermometer to hard boil. Take place on an ungreased baking sheet. greased broiler pan and bake at 325 F off heat and add 1 package chocolate Bake at 500 F for 8 minutes. for 25 minutes. Let cool. chips and 1 7-ounce jar marshmallow Filling: cream or 2 cups miniature marsh- Fudge icing: mallows. Stir together and add 1 Place dried apricots in a medium Mix 6 tablespoons cocoa, 2 cups teaspoon vanilla. Stir until fudge sets saucepan and cover with water to sugar, 2/3 cup milk, ½ teaspoon salt, up and pour into greased 9-by-13- ½-inch over the top of apricots. Add 2 teaspoons chocolate syrup, ½ cup inch baking dish to set up and cool. the sugar, cover pan and cook until Crisco and 1 teaspoon vanilla. Cook Cut into squares when ready. If the mushy. Cool before using. in saucepan for 1-2 minutes. Take off consistency is not setting up, beat for Finishing: stove and let cool. Beat by hand or 5 minutes with a hand mixer. Add 1 with hand mixer till smooth and thick. cup peanut butter also for a different Roll in powdered sugar when cool. Spread over brownies. Can also add flavor fudge. Yield: about 6 dozen. chopped nuts on top or sprinkles. Jan Willey, Brownstown The cookies do not store well as the Jan Willey, Brownstown powdered sugar attracts moisture and gets gummy, so you may want to only sugar them before serving. Lynn Lacy, Columbus IN-60063450 36 THE REPUBLIC COOKBOOK | 2020 EASY BANANA PUDDING HARVEST PUMPKIN BROWNIES PEACH COBBLER 2-3 bananas 1 can sweetened 1 16-ounce can 2 cups sugar 2 cups peeled ¼ teaspoon condensed milk pumpkin peaches Vanilla wafers 1 tablespoon vanilla 3 cups milk 4 eggs pumpkin pie 1 large box ¼ cup butter ½ teaspoon cin- spice namon instant vanilla 1 8-ounce carton ¾ cup vegetable ½ cup flour pudding Cool Whip 2 teaspoons oil teaspoon nut- ground cinnamon 1 cup sugar, di- ¼ Beat pudding and milk together with 2 teaspoons va- vided meg mixer. Add sweetened condensed milk nilla extract 2 teaspoons bak- cup brown and mix. Add Cool Whip and mix. Add ing soda 1 teaspoon bak- ¼ 2 cups all-pur- sugar sliced bananas to mixture. Line 9-by- ing powder pose flour ½ teaspoon salt 13-inch cake dish with vanilla wafers. ¼ teaspoon salt Optional: 2 store- Pour in pudding. Garnish with wafers Frosting: bought pie crusts 1/3 cup milk for bottom of on sides and/or top. Chill. Stir. 6 tablespoons 1 teaspoon vanilla cobbler and 2 pie Alice Lange, Columbus butter or marga- extract 1 egg crusts for the top rine, softened 1 teaspoon milk of cobbler. 1 3-ounce HONEY BEE COOKIES package cream 1/8 teaspoon salt Preheat oven to 350 F. While preheat- cheese, softened ing, put butter in the oven to melt. ½ cup margarine 1½ cups flour 1½ to 2 cups pow- or butter, soft- dered sugar Mix flour, 2/3 cup sugar, baking ened ½ teaspoon bak- powder and salt in large mixing bowl. ing soda Preheat oven to 350 F. In a mixing Add milk, egg and flour mixture and ½ cup brown bowl beat pumpkin, eggs and vanilla stir to combine. Pour batter over ½ teaspoon salt sugar until well blended. Combine dry ingre- melted butter in a glass dish. (I used dients, stir into pumpkin mixture and ½ teaspoon two store-bought pie crust shells and ½ cup honey mix well. Pour into a greased 15-by-10- ground cinnamon placed them over the dish and then 1 egg by-1-inch baking pan. Bake for 20-25 put the mixture on top of the butter minutes or until brownies test done in the pie crust.) Do not stir. Place Heat oven to 375 F. Cream butter and with a wooden toothpick. Cool. peaches in a bowl, add 1/3 cup sugar sugar, add egg and honey, then rest along with vanilla, cinnamon and nut- of the ingredients. Mix well. Drop by In a small mixing bowl, beat the meg. Stir to combine. Spoon peaches teaspoons on cookie sheet. Bake until butter, cream cheese, vanilla, milk gently over batter. Do not stir. set and lightly brown around edges, 7 and salt until smooth. Add powdered to 9 minutes. Let stand 3 to 5 minutes sugar; mix well. Frost brownies. Store Sprinkle brown sugar over top of before removing cookies. Place on in the refrigerator. Yield: 5 to 6 dozen. peaches and batter. (I covered the wire rack. Yield: 36 cookies. Starranne Shuler, Westport batter with 2 store-bought pie crusts. Marilyn Miller, North Vernon Cut slivers on top of the crust and brush with melted butter. Then sprinkle with sugar and light dusting of cinnamon). Bake for 40-45 minutes or until the batter/crust is golden brown. Starranne Shuler, Westport

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2020 | THE REPUBLIC COOKBOOK 37 APPLE PIE LEMON ICEBOX SLAB PIE CRESCENT COOKIES Crust: 70 vanilla wa- 1 .25-ounce enve- 1 cup ground, not 1 cup butter or fers (about an lope unflavored chopped, pecans margarine (no 1.5 cups wheat 2.5 ounces oil 11-ounce box) gelatin (or other nuts) shortening) flour (canola or sun- flower) 1 cup boiling 2.5 ounces luke- ½ cup salted but- 12/3 cups flour ½ cup sugar ter, melted water warm milk 2 pinches of salt ¼ teaspoon salt 5 cups frozen Filling: 1 cup frozen lemonade con- whipped top- Sift flour and salt together. In a me- 1 pound apple- blespoon sugar) centrate, thawed ping, thawed and dium mixing bowl, cream butter. Add sauce, sweet divided sugar and mix together. Add flour/salt 3 apples (Golden or unsweet (if ½ cup sugar mixture and ground nuts. Chill dough Delicious or Gala) 10 drops liquid desired add 1 ta- thoroughly. 2 teaspoons yellow food col- Topping : lemon zest oring Working quickly, with small portions of the chilled dough at a time, roll 1 teaspoon jelly jam (apricot) Garnish: lemon dough into balls, the size of a golf (apple, quince) or slices 1 teaspoon water ball, and then into wieners and shape In the work bowl of a food processor, into crescents. Place on ungreased Warm the milk for 10 to 15 seconds in place vanilla wafers; process until baking sheets. Decorate with cherry the microwave. In a bowl, combine the finely ground. Add melted butter and pieces or nuts or as desired. Bake at salt and the milk. Add the oil and stir. process until combined. Press crumb 375 F for 6-8 minutes. Add the flour and knead the dough. mixture into bottom and up sides of Roll out the pie crust. Gently remove from pan and cool on tea a 15-by-10-inch rimmed baking sheet. towels. These cookies are very tender Peel the apples. Place the pie crust in Freeze until ready to use. and easily broken so you must be gentle the pie pan (9 to 11 inches). Fill the pie In a large bowl, whisk together with them. Yield: about 5 dozen. crust with the applesauce. Slice the lemonade concentrate, sugar and apples and place on the applesauce. Note: Do not use the grated nut zest. Sprinkle gelatin onto mixture; let Bake at 410 F for 55 minutes. Cool on meats you can buy at the store as the stand for one minute. Add 1 cup boil- a wire rack at least 1 hour. cookies will be too dry and may not ing water, whisking until gelatin and hold together. In a small bowl mix 1 teaspoon jelly sugar are dissolved, about 2 minutes. with 1 teaspoon water. Just before Cover and refrigerate, stirring occa- Lynn Lacy, Columbus serving, warm the mixture in a micro- sionally, for 2 hours. wave (5 to 8 seconds). Brush with the Whisk 2 cups whipped topping into mixture for a shiny appearance. Yield: gelatin mixture until combined. Add GOODY BARS 6 or 8 servings. food coloring, stirring until combined. 2 cups Bisquick ½ cup coconut Sylvain Larribe, Columbus Spread mixture into prepared crust. Refrigerate for at least 8 hours before 21/3 cups brown 4 eggs sugar serving or overnight. 1 teaspoon Just before serving, spread remaining vanilla 3 cups whipped topping onto pie. Mix together and put in greased 9-by- Garnish with lemon slices, if desired. 13-inch pan. Bake at 350 F for 25 to Mary Moffitt, Columbus 30 minutes. Laverne Casey, North Vernon

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