A Collection of Summer Recipes from the Congregation at Table of Contents

Home , Bread crumbs, Eclair, Jello salad, Pickapeppa Sauce, Sun Tea (30 Rock)

of Taste Summer

A collection of summer recipes from the congregation at Table of Contents

Sections Page Beverages 3 Appetizers 7 Soups 13 Salads 18 Eggs 31 Marinades 34 Butter 39 Pasta, Grains & Noodles 41 Breads 50 Main Dishes (Seafood, Chicken, Beef & Pork) 57 Vegetables ...... 77 Desserts 80

© Dexter United Methodist Church, Summer 2020 7643 Huron River Dr., Dexter, MI 48130 734-426-8480 • dexterumc.org 2 Beverages Summertime Lemonade Kasischke’s Favorite Iced Tea Cold Brewed Coffee Sun Tea Sparkling Lavender Lemonade

3 Beverages

Summertime Lemonade Weber’s Big Book of Grilling

8 cups water 2 cups sugar 1 ¼ cups lemon juice ½ tsp. kosher salt

In a large saucepan over high heat, bring the water and sugar to a boil for 2 minutes. Allow the syrup to cool to room temperature. Add the lemon juice and salt. Fill each glass with ice cubes. Pour lemonade over the ice and serve cold.

Robin Woodard We literally make gallons of this throughout the summer. It has the right amount of tang and the hint of salt leaves you wanting more! You can adjust the amount of sugar to taste.

Kasischke’s Favorite Iced Tea

2 Rooibos tea bags (we love Madagascar Vanilla Red) 2 quarts of boiling water (brew)

Once done brewing add: one or more tablespoons of honey to taste Half squeezed lemon Whole squeezed orange or ½ cup orange juice. Chill and serve.

Denise Kasischke This is the way my mother made iced tea and she learned it from her mother-in-law my Grandma Ropka from Pennsylvania. This is not like Southern sweet tea and not quite an Arnold Palmer, it has just a touch of sweetness that kids love without all the sugar. 4 Beverages

Cold Brewed Coffee

8 cups water 1.5 cups your favorite coffee In a large container, pour in the water. Add the coffee grounds, seal the container well and shake vigorously until the water is dark. Store on counter or in fridge for about 14-18 hours. Longer can make it taste bitter. If you like, select coffee beans coarsely grind. Once fully brewed, take a fine mesh colander and place a nut milk bag, cheese cloth or coffee filter in colander. Carefully pour the brew through the colander into a pourable container. Finally, strain one more time into a container to store in fridge. Cold brewed coffee is less bitter than its hot counterpart. So you can make a smooth hot cup of coffee from cold brewed by pouring a cup and heating it in microwave. Serve your coffee black (my preference) or add some milk or cream. Also, try adding to the cream, a drizzle of honey with a pinch of pink salt for a sweeter coffee that tastes like an iced salted caramel latte. Tip: this recipe is more like a concentrate, add water to taste.

Sun Tea

6-7 cups water and 6 tea bags (approximately) There’s nothing as easy or tasty as a tea brewed by the sun! Take a large mason jar – the 2 quart type, and fill with water. Add your favorite tea bags (herb, black, green, caffeine or -de caf). This is when I get to clean out my tea supplies built up over the winter! Set outside for a few hours or inside on your counter. I’ve even placed it the fridge right away and it turns out great every time. I like my tea without anything in it, but it’s easy to jazz it up with flavored sweeteners like Sweet Leaf stevia sweeteners or a simple syrup made from water and sugar. Add crushed mint, lemon, lime, or berries for a special enhancement. Tip: this recipe is more like a concentrate, add water to taste. Beth Snyder I drink a lot of beverages throughout the spring and summer and here are two of my favorite homemade brews: 5 Beverages

Sparkling Lavender Lemonade by Oh So Delicioso

1 cup water 1 cup sugar 2 drops lavender essential oil (food grade) or 1 Tbsp dried lavender or 10 sprigs fresh lavender 1 cup lemon juice (about 6 lemons juiced) 3 cups cold sparkling water 1 drop purple food coloring (optional)

Create a simple syrup by combining 1 cup water and 1 cup sugar in a small saucepan. If using fresh or dried lavender, add to pan. Bring to a simmer and cook, stirring until sugar is dissolved. Let cool to room temperature. Using a fine mesh strainer, strain lavender from simple syrup. Combine lemon juice, water, and simple syrup in 1 quart pitcher. If using essential oil, add 2 drops. Add food coloring if desired. Serve with ice and lemon slices.

Lauren Kramer My mother’s family lives in Poulsbo, Washington, also known as “Little Norway.” In this county, lavender grows everywhere - it is the preferred flavor and scent for many recipes and gifts. Before lavender became a little more popular here in Michigan, I would look forward to drinking it with everything when I went to visit family. It reminds me of times when I would sip it on the Bainbridge ferry or stroll in the gardens of the island’s Bloedel Reserve. To me, lavender is the flavor of home-away-from-home.

6 Appetizers Corn Bean and Feta Dip Race Cars Date and Bacon Appetizers Guacamole Black Bean and Corn Fresh Pico Texas Caviar Sausage and Pepper Stuffed Crimini Mushrooms

7 Appetizers

Corn Bean and Feta Dip

1-can of whole kernel white sweet corn (drained and rinsed) 1-can of Black beans (drained and rinsed) 1-bunch of green onions (chopped) 1-small container of feta cheese crumbles 1-zesty lime vinaigrette (kraft) or other lime Vinaigrette salad dressing - added to taste (about 1/2 cup)

Combine ingredients and add dressing until mixture is moistened, but not too soupy. Serve as a side dish with tortilla chips.

Karis This is the simplest recipe to make and people love it! It’s best shared with friends at a tailgate or summer gathering with tortilla chips. Enjoy!

Race Cars

Celery Carrots Peanut Butter Raisins Toothpicks

Wash celery and cut into 2 inch segments. Push toothpicks through celery at each end. Slice carrots into 1/4 inch slices and put 4 carrots on the ends of the toothpicks (wheels). Fill the celery with peanut butter and put a raisin in the peanut butter at one end for a driver’s head.

Alister and Thomas Heydlauff Our dad submitted this recipe with his brothers to their church cookbook when they were growing up! 8 Appetizers

Date and Bacon Appetizers

dates bacon barbeque sauce toothpicks

Place as many dates as you like in a casserole pan. Take raw bacon (or precooked from a package, and still soft) and cut in half or thirds, depending on size of dates and bacon. Wrap date with bacon and place in pan. Put a toothpick in each to hold together. Choose a barbeque sauce of your choice and brush on top of each date. Cook for about 15 minutes if bacon is raw, or about 5 minutes if bacon is precooked. Watch to see if you need more time if bacon isn’t cooked well enough.

Rachelle Casten This is an old standby appetizer that I’ve been cooking for about 15 years. It’s super simple and needs no recipe. It’s super fast, and perfect if you need to add another appetizer for your party, and it needs no utensils to eat, so great for a party where people are standing and mingling.

Guacamole

2 avocados cubed 1 cup of frozen corn 2-3 tomatoes cubed juice of 3 limes 1 red onion diced fresh cilantro to taste 1-2 jalapeno peppers small dice salt and pepper to taste 1 can of black beans

Mix it all together and enjoy with corn chips or on top of salad greens or rice.

Kim Johnson Here is a recipe my friends and family love, in stepping up a guacamole recipe I got from a Texan, this has become a great vegan, gluten free recipe that everyone loves. 9 Appetizers

Black Bean and Corn Fresh Pico

8-10 firm tomatoes, cored* 1 red onion 2 jalapenos pepper 1 poblano pepper 2 serrano peppers 2 hungarian hot wax peppers 1 bunch cilantro 1 can black beans 1 small bag frozen corn 2 limes, juice Kosher Salt

Pull corn out of the freezer to thaw. Halve tomatoes and scoop out all seeds and dice into a large bowl. Finely dice red onion and add. Remove seeds from all peppers to control heat… or leave some in to taste. Dice all very small and as uniform as possible and add. Pick leaves off of cilantro and rough chop. Drain and rinse black beans, add to bowl. Add thawed corn to bowl. Halve limes and squeeze juice into bowl. Mix all together and salt to taste. Serve with tortilla chips or pita chips. Perfect as any addition to any dish or as a side.

Paula Palmer Burns This is my “summer is here” dish! It is required that I bring it to so many of our annual events we have even turned preparing it into a team effort for the group. People often are shocked at how much we are cutting up because we usually make enough for a long weekend at least.... then they try it and realize it doesn’t last long enough to make in small batches. I usually double the recipe, if not triple. :-) It is always great for a couple of days after though I typically drain the liquid out to keep it from getting mushy. I keep trying to figure out what to do with the liquid yumminess, too! You can adjust the heat by keeping some seeds and ribs of peppers as well.

10 Appetizers

Texas Caviar

1 can pinto beans 1 can white corn 1 can black eyed peas 1 jar pimento 1 cup diced celery 1 cup diced white onion ½ cup diced green onion

Mix and rinse all the above. Boil until dissolved… 1 cup vegetable oil 1 cup sugar 1 cup apple cider vinegar Let boiled mixture cool and then pour it over the bean mix. Marinate overnight. Drain and serve with corn chips.

Diane DeVoogd

11 Appetizers

Sausage and Pepper Stuffed Crimini Mushrooms

1/3 # Ground Pork Sausage, uncased 1/4 c. Bell Pepper, diced 1/4 c. Onion, diced 1 tsp. Garlic, minced 2 tsp. Mixed Italian Herbs, dried or fresh 12-20 ea. Crimini Mushrooms(baby bella) Salt and pepper to taste Can add basil and thyme Can add cheese

- In a small pan over medium heat sauté the peppers andonions for approximately 3 minutes in 1 tbsp. of olive oil. - Add the garlic and herbs and continue to cook for 1minutes. Remove from heat and set aside to cool. - Mix the cooled reserved vegetables with the ground porksausage. - If necessary, remove the stems from the criminimushrooms to create a cavity. Stuff each mushroom with approximately 1 tbsp of pork mixture. - Place stuffed mushrooms on a baking pan and cook in apreheated 375 degree oven for approximately 20-25 min.

Recipe for Marinara sauce 1 tsp minced garlic 1 tbs olive oil 14 oz fire roasted tomatoes Simmer for 20 minutes, add salt and pepper to taste Blend for smooth consistency

Chris Colver As a Christmas gift a few years ago, my husband hired a chef to prepare a wonderful meal in our home, while I sat and watched. He taught me how to make several dishes without having to do the work! It was such a thoughtful gift. I still make some of the recipes and I really enjoy this one in particular. I promised my husband and son that I would make it again soon. I use the sauce and pour it over the mushrooms or you can just dip them in the sauce. Marinara can be made for separate recipes

12 Soups

Chili Priscilla’s Vegetable Chowder Chicken Tortilla Soup Gazpacho

13 Soups

Chili

1 lb grass fed ground sirloin 1 large onion 1 red pepper 1 green pepper Mushrooms 1/2-1 cup of prepared salsa 1 -2 tsp minced garlic 3 cans of kidney beans 2 cans of diced tomatoes or fire roasted tomatoes 1 box of beef broth 2-3 tablespoons of chilli powder 1-2 tablespoons of cumin salt and pepper to taste 1 cup of frozen corn

Brown sirloin along with onion, peppers, mushrooms, and garlic. Once browned add spices, salt, pepper and salsa, stir well. Add broth, simmer for a few minutes, add beans and tomatoes. Let simmer for 2-3 hours if possible to allow flavors to meld longer. About 20 minutes prior to serving, add the corn.

Kim Johnson

14 Soups

Priscilla’s Vegetable Chowder

3 cups diced peeled potatoes 2 ½ cups broccoli florets 1 cup chopped onion 1 cup grated carrots 2 celery ribs, diced 4 tsp chicken bouillon granules 3 cup water ¾ cup butter ¾ cup four 4 cups milk 1 tsp salt ¼ tsp pepper 1 cup cubed fully cooked ham 1 cup (4oz) shredded cheddar cheese

1. Place first 7 items in large sauce pan. 2. Simmer above items for 20 minutes or until tender. 3. In separate sauce pan, melt butter 4. Stir flour into melted butter. 5. Cook and stir for 2 minutes. 6. Whisk milk, salt and pepper into melted butter and flour mixture. 7. Bring to a boil and boil for 2 minutes. 8. Add vegetable mixture and ham to milk/butter/flour mixture. 9. Simmer for 10 minutes. 10. Stir in cheese and cook just until cheese is melted.

Joyce Etzel A dear friend Peggy, made this soup for me on a chilly day while in florida for the winter months.

15 Soups

Chicken Tortilla Soup from Fix-It and Forget-It Cookbook

4 chicken breast halves 2 cans (15oz) black beans, undrained 2 cans (15oz) Mexican stewed tomatoes, or Rotel tomatoes 1 cup salsa (mild, medium, or hot) 1 can (4oz) chopped green chilies 1 can (14.5oz) tomato sauce 2 cups grated cheese Tortilla chips

Combine all ingredients except chips and cheese in large slow cooker. Cover. Cook on low for 8 hours. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir back into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Mary Pittman

16 Soups

Gazpacho

Serves 4

Combine in bowl: 1 c. peeled tomatoes, finely chopped ½ c. finely chopped green pepper ½ c. chopped celery ½ c. chopped cucumber ¼ c. chopped onion 2 tsp. snipped parsley 1 tsp. snipped chives 1 small clove garlic, minced 3 Tbls. wine vinegar 2 Tbls. salad oil 1 tsp. salt ¼ tsp. freshly ground pepper ½ tsp. Worcestershire sauce 3 c. tomato juice

Chill. Serve as an appetizer or cold soup. Gazpacho is terrific in the summer, when made with ripe, juicy tomatoes and fresh chives and parsley from our herb garden. Canned tomatoes work too. We double the recipe, chop the vegetables by hand and use low sodium V-8 juice instead of tomato juice.

Mary Jo Frank This gazpacho recipe comes from one of my favorite cookbooks, More-with-Less (1976), written by Doris Longacre and published by the Mennonites to help families “eat better and consume less of the world’s limited food resources.”

17 Salads Cherry Coke Jello Salad Rainbow Jello Pretzel Jello Sea Shell Salad Chopped Salad with Poppyseed Dessing Four Bean Salad Rainbow Salad Chicken Salad with Apricots and Avocado Chicken Pineapple Salad with Curry Mayo Mediterranean Chicken Salad Eleven Layer Salad Annette’s version of a Betly Salad Carrot Salad Flank Steak Arugula Salad

18 Salads

Cherry Coke Jello Salad

1 large Cherry Jello 1 pint Coke 1 can (13 oz) black cherries, chop the cherries 1 can (13 oz) crushed pineapple 1 8 oz. package of cream cheese, softened and mixed with some of the juice from the fruits 1 cup chopped nuts Drain fruit, reserving the juices. Heat the reserved juice and pour over Jello to dissolve. Cool. Add coke and stir a little. Add chopped cherries, cheese and pineapple. Sir. Put in mold. Chill 4 hr.

Linda Mahan The Jello salad has been our go-to red dish for Thanksgiving and Christmas. I got this recipe from a cousin and when we first read it, none of us could figure out how you could get all that stuff in a jello and have it set. Actually it’s very forgiving and has never failed to set in 30 years.

Rainbow Jello

6 - 3oz. Boxes of Jello – Rasberry, Orange, Lemon, Lime, Blue Raspberry and Grape 2 cups Sour Cream Water For each package of Jello, 1 cup boiling water, mix. Pour half into a bowl and add 2 tbsp. of water. Pour into glass 9 x 13 dish. Refrigerate until set (about 30 minutes). In the other half, add 1/3 cup of sour cream, mix until smooth. Pour ontop of already set jello and refrigerate. Continue through all colors.

Robin Woodard My mom made this regularly when I was growing up. I was always mesmerized by the beauty. It is an easy recipe that is time consuming, but the result is amazing. 19 Salads

Pretzel Jello

1 (3oz) package raspberry gelatin 1 (3oz) package watermelon gelatin 2 (10oz each) packages frozen sweetened sliced strawberries 3 ½ cups (14oz) crushed buttered pretzels 1 cup (two sticks) unsalted butter, melted 1 cup + 5 Tbsp granulated sugar (divided) 1 (8oz) container frozen whipped topping 1 (8oz) package cream cheese 2 cups boiling water

Preheat oven to 400. Stir together crushed pretzels, melted butter, and 5 Tbsp sugar. Mix well and press into bottom of 9x13 baking pan. Bake 8-10 minutes, until set. Set aside to cool. In a large mixing bowl, cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust. Place in fridge to allow setting while making gelatin. Dissolve gelatin into boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate again until set.

Lauren Kramer and Caleb Brudi This is a popular recipe by All Recipes, Betty Crocker, Taste of Home, etc. Most importantly, it has been at every family gathering on both our sides. Through trial and error, mistaken memory, and accidental grocery purchases, this is an adaptation of the popular Pretzel Jello recipe.

20 Salads

Sea Shell Salad

8 oz. Sea Shell Pasta 1 cup Real Mayonnaise 2 Tbsp. Fresh Parsley 2 Tbsp. Chopped Onion 2 tsp. Mustard ¾ tsp. Salt ⅛ tsp. Dill ⅛ tsp. Pepper 1 cup Chopped Celery 2 Chopped Hard Boiled Eggs

Cook pasta according to package directions, drain and rinse with cold water. Mix mayonnaise with parsley, onion, mustard, salt, dill and pepper together. Mix together with pasta, celery and eggs. Enjoy!

Robin Woodard This always makes me want to recite “Sally sells seashells by the seashore”…this salad was a staple at every picnic and barbecue for our family. I have continued this tradition and it is a favorite of my children.

21 Salads

Chopped Salad with Poppyseed Dessing

Greens - I usually use romaine chopped quite thin or small Red onion - chopped Gorgonzola cheese crumbled (or you can use crumbled blue cheese or feta) Pecans chopped and toasted (sometimes I don’t toast and still taste great) Dried Cherries/ cranberries

Poppyseed dressing: 1 cup salad oil (I usually use one I fund at the store that is combo of olive oil and canola oil) ½ cup of sugar or stevia ⅓ cup of apple cider vinegar 1 Tbsp poppy seeds 1 tsp salt 1 tsp dry mustard Blend all the dressing ingredients until thick. Can store in fridge for up to 2 weeks.

Heather Drummond This salad is actually my co-worker/friend’s recipe thanks Diane R. Such a tasty, refreshing salad that goes great with anything! It’s a favorite for potlucks. Enjoy!

22 Salads

Four Bean Salad

Mix together in large bowl: 3/4 C. sugar (or less) 1/4 tsp. salt 1/4 tsp. pepper 1/3 C. oil (not olive) 2/3 C. vinegar Add beans, drained: green, yellow, kidney, garbanzo. Let set overnight.

Sue Teare My mother would make it and take to church potlucks and family reunions. Now I do the same, and often share it with my granddaughter, Abby , who loves it.

Rainbow Salad

1 bag broccoli slaw (12 oz) 1 ½ cup pineapple, drained (20 oz can) 1 ½ cup chopped apples ½ cup chopped pears ½ cup raisins, dried cranberries, or dried cherries ½ cup slivered almonds or sunflower seeds 1 cup slaw dressing

Combine all ingredients and blend throughly.

Joyce Etzel

23 Salads

Chicken Salad with Apricots and Avocado

3 c. cubed cooked chicken breast 1½ c. slivered apricots (unpeeled, pitted) 1/3 c. thinly sliced celery ¼ c. thinly sliced green onions 1/3 c. each mayonnaise and sour cream 1 T. Sauvignon Blanc (or Vermouth), optional ½ t. grated lemon rind 1/8 t. ground nutmeg 1 avocado, peeled, seeded and sliced 1 T. lime or lemon juice Butter or Boston lettuce leaves ¼ c. toasted sliced almonds

Lightly mix chicken, apricots, celery, and onion. In a small bowl mix mayonnaise, sour cream, wine, lemon rind and nutmeg until smooth. Combine with chicken mixture, mixing lightly until well coated. Cover and refrigerate for 1 to 3 hours to blend flavors. Brush avocado slices well on all sides with lime juice. Line 4 plates with lettuce leaves; divide chicken mixture among the plates. Garnish each serving with a fourth of the avocado slices. Sprinkle with almonds. Serves 4. P.S.This recipe works equally well with BLUEBERRIES, when Apricots are not in season.

Steve Bringardner Chicken Salad with Apricots and AvocadoEnjoy this salad as a “main course” on a hot summer evening. Marcie and I often serve this easy-to-make dish when friends are coming over. I have a little custom in my cooking: when I happen onto a recipe that turns out really well, I mark it with a gamma. [Gamma is the Greek letter roughly equivalent to our “g”. It looks like this: γ] “G” stands for “good”. If we really really like a recipe, it gets a double gamma (γγ). That way we will re-visit it even more often. Such has been the case with this recipe...... It comes from a California Culinary Academy book of just salad recipes.

24 Salads

Chicken Pineapple Salad with Curry Mayo by Faye Cameron

1 tsp curry powder (or less as desired) ¼ tsp 5 spice powder 1 whole clove garlic, crushed 1 tsp fresh ginger root, grated ¾ cup mayonnaise ¼ cup coconut milk ½ cup shredded coconut meat 1 barbequed chicken, picked off bone (or 4 chicken breasts, poached) 1 large can (20 oz) pineapple chunks, drained 4 green onion, sliced

Make curried mayonnaise by combining; curry powder, 5 spice powder, garlic, ginger, mayonnaise, and coconut milk. Toast coconut in moderate oven for 5 minutes. Cut chicken into bite-sized chunks; place in bowl; add pineapple, toasted coconut, and green onion. Gently toss with curried mayonnaise. Refrigerate for 1 hour before serving. Tip: Serve in a fresh pineapple shell, hallowed out.

Mary Pittman

25 Salads

Mediterranean Chicken Salad The Silver Palate Cookbook (tweaked)

1 roast chicken (the kind you buy cooked and read to eat) 1/3 cup olive oil 1 1/2 teaspoons dried oregano juice of 1 lemon 3/4 cup pitted black Kalamata olives 2 tablespoons capers, drained 8 cherry tomatoes, halved, or 2 medium-size homegrown tomatoes, cut into wedges 1/4 pound green beans, cooked/blanched salt & freshly ground black pepper, to taste

Pull chicken meat from bones (save skin and carcass to make soup broth). Tear meat into large pieces and combine in a bowl with the olive oil and oregano. Add remaining ingredients, toss, and season to test with salt and pepper. Makes 4 to 6 por- tions.

Note: the salad will keep for several days refrigerated. Reserve the green beans and add them just before serving to prevent discoloration.

Kristi Davis My mom, Lori Davis, and her sister, Wilma Jean, love this Riviera-in- spired salad and turned me on to it, so I always think of them when I make it. It has been a favorite light meal for our family to eat in the summer, especially once our homegrown tomatoes are ripe and ready in August. And there’s nothing better than a homegrown tomato! If you also grow your own beans, even better! Serve with crusty bread.

26 Salads

Eleven Layer Salad

1. 1 head lettuce 2. 1/4 c. diced onion 3. 1/4 c. diced celery 4. 2 pkgs. frozen peas 5. 3 t. sugar 6. 1 pint mayonnaise 7. 1/2 c. parmesan cheese 8. Baco’s or crumbled bacon 9. 4 hard boiled eggs, sliced 10. 2 tomatoes, sliced 11. croutons

Layer in a bowl according to the list. Make 2 hours ahead of time.

The amounts in this salad can be varied to suit your taste. It looks nice when served in a glass bowl. I have made this the night before I go to a potluck and added croutons before serving.

Velma Markins

27 Salads

Annette’s version of a Betly Salad

Large package of Spinach 6 hard boiled eggs, sliced 1 package of bacon, cooked and crumbled 1 package of bean sprouts (can used drained canned sprouts) 1 bunch chopped green onion

Dressing: 1/2 cup of olive oil 1/4 cup sugar 1/4 c apple cider vinegar dash of salt fresh ground black pepper, to taste 1 clove garlic 2T Worcestershire sauce

Place all ingredients in a blender and blend until smooth.

Annette Coy Summer makes me think of fresh veggies and I love salads of every kind. This first recipe is a variation on a spinach salad that was submitted by Katheryn Aeschleman in a DUMC cookbook (from the 70’s, I think)

28 Salads

Carrot Salad

1 pound grated carrots 1 can crushed pineapple (drained) 1/2 cup raisins 1 tablespoon sugar 1/4 cup mayonnaise Mix all ingredients together and refrigerate

Rick Fike

29 Salads

Flank Steak Arugula Salad with roasted shallots, beets and goat cheese

This is a lovely dinner salad for a hot summer evening.

1.5 lbs Flank Steak 8 cups Arugula 1 cup Olive Oil 1/4c Red Wine Vinegar 2 T fresh Thyme, chopped 2 cloves garlic, chopped 9 shallots, slice very thin 1 can beets, drained 1 small package of chilled soft goat cheese

Mix the olive oil, vinegar, thyme and garlic together.

Marinate the steak in 1/2 of the dressing for at least 1/2 hour(up to 4 hours)

Heat oven to 450. Spread shallots on a sheet pan with a little olive oil and roast until golden and crisp. ~20-30minutes

Grill marinaded steak to desire doneness. Allow to rest for 5 to 10 minutes. Slice very thin on an angle.

Place greens on a plate, top with sliced steak. Surround steak with beets and goat cheese. Pour rest of dressing over all. Top the salad with the roasted shallots.

Annette Coy

30 Eggs

Deviled Eggs 5-5-5 Recipe

31 Eggs

Deviled Eggs 5-5-5 Recipe

Quick. Name a side that everyone LOVES at a summer pitch-in. That’s right, Deviled Eggs always go quickly! For several years, I’ve found that Deviled Eggs are my “go to” item for pitch- ins and I’m getting the reputation for being the “Deviled Eggs Guy”.” AND… secret: they are GREAT at home for just yourself, too!

I find that the main reason people don’t make these bursts of flavorful sunshine more often is that they perceive that it is too much work… and that is from peeling all those eggs! Let me let you in on the secret that I found on-line. The “5-5-5” recipe” has made all the difference in my Deviled Eggs prep time: easy-peel eggs every time!

First off, this recipe calls for an Insta-Pot. (f you don’t have an Insta-Pot, the recipe itself is the same, but the Insta-Pot is the key to the easy-peel eggs.)

1. Cook 12-18 eggs in your Insta-pot on high pressure cook for 5 minutes. 2. Release steam for 5 minutes. 3. Move the eggs directly into a bowl full of water/ice cubes and let sit for 5 minutes.

Now you are ready to peel the eggs.

I find that it helps to start with one sharp tap of the large end of the egg against the side of the sink. I’m told that the large end contains more air and that helps loosen the rest of the shell. Tap the egg a few more times and roll the egg around the edge of the sink to loosen the rest of the shell. Put it under running water and enjoy seeing the shell fall away just so easily!

When the eggs have cooled and all the shells are rinsed away, cut the eggs in half long-ways. Squeeze out the yolks and set aside in their own small bowl. Put the whites in another bowl of water for rinsing. I like to let them dry by placing them upside down on a cooling rack while I work on the yolks.

For the yolk mixture, mash up all the yolks together with the back side of a fork. There are plenty of recipes out there for this mixture. What I like is:

For a dozen eggs: • start with a dollop of mayonnaise.. One generous tablespoon full. You can always add more, but start small…. you don’t want the mixture to get too thin and runny. • Add a similar amount of yellow mustard. I LOVE mustard so my eggs tend to have more mustard. You can also use dry mustard powder, but you will need to add a few teaspoons of white vinegar.

continued on next page 32 Eggs

Deviled Eggs continued

Optional to taste: • If you like a bit more of a kick, like I do, add a teaspoon or two (more) of white vinegar. For even more kick, add a teaspoon or two of Worchestershire Sauce. (or even a bit of Tabasco Sauce or Horse Radish… experiment!) • If you like your eggs with Pickle Relish, like Sharon does, add a heaping tablespoon to the mix.

Stir the yolk mix until mixed thoroughly. Take a taste and add more ingredients, as needed.

I use the two-serving spoon method to dish out the mix and spoon into the awaiting egg white half. And be generous with the mix! Fun-tip… When you are finished, you are bound to have a broken egg-white or two. Enjoy using them to wipe up the yolk from the side of the bowl and having the first taste!

Sprinkle on Paprika to garnish the eggs. Note, I find the eggs are best served when they have had overnight to chill in the fridge.

Enjoy!

Tim Broyles

33 Marinades Hawaiian Marinade Jalapeno-Lime Shrimp Soy-Soaked Steak Marinade and Glaze Chili-Lime Chicken Kabobs

34 Marinades

Hawaiian Marinade

1/2 cup soy sauce 1/4 cup vegetable oil 1/4 cup brown sugar 2tsp mustard 2 tsp ginger 1 tsp garlic powder Marinade 8 hours

Variation: 1/2 cup soy sauce 1/2 cup sugar 1 Tablespoon sake (rice wine) 1 tsp grated ginger 1 clove grated garlic

Ron and Nancy Montange Marinade from when we lived in Hawaii. Our Filipino neighbor gave it to us for quail but we use it on all meats.Enjoy!

35 Marinades

Jalapeno-Lime Shrimp

Jalapeno-lime marinade ⅓ cup pickled jalapeno slices ¼ cup pickling liquid from jar or can of pickled jalapenos Juice from 2 limes 4 Tbsp corn oil, preferably unrefined 3 Tbsp minced fresh cilantro 4 green onions, slices 3 garlic cloves, minced 1 pound large shrimp (24-30 shrimp)

Jalapeno-lime mop Remaining jalapeno-lime marinade ½ cup seafood or chicken stock Slices of fresh red jalapeno or other red chile, for garnish (optional) Juice of 1 lime

Puree the marinade ingredients in a food processor or blender. Peel the shrimp, leaving the tails on. Clean the shrimp and, if desired, devein them. Place the shrimp in a shallow, nonreactive dish or plastic bag. Pour the marinade over the shrimp and let the shrimp marinate at room temperature for 30-40 minutes. Prepare the smoker for barbecuing, bringing the temperature to 180-200. Drain the shrimp from the marinade, pouring the marinade into a saucepan. Add the stock and additional lime juice to the remaining marinade for the mop. Bring the liquid to a vigor- ous boil over high heat and boil for several minutes. Keep the mop warm over low heat.

Ken Jones Attached is a favorite marinade from Smoke and Spice cookbook. This marinade is great for shrimp or chicken. This recipe is my grand daughter’s favorite. It’s really good for a summer barbeque.

36 Marinades

Soy-Soaked Steak Marinade and Glaze Smoke and Spice Cookbook

¾ cup soy sauce, preferably low-sodium variety ⅓ cup Pickapeppa sauce ⅓ cup Worcestershire sauce ¼ cup red wine ¼ cup red wine vinegar 3 Tbsp brown sugar r more to taste 1 ½ Tbsp oil, preferably sesame 2 garlic cloves, minced

2 flank steaks (about 2 ½ pounds total)

The night before you plan to barbecue, combine the marinade ingredients in a lidded jar. Place the flank steaks in a plastic bag or shallow dish and pour the marinade over them. Re- frigerate the steaks overnight. Prepare the smoker for barbecuing, bringing the temperature to 200-220. Remove the steaks from the refrigerator. Drain them and reserve the marinade. Let the steaks sit at room temperature for 25 minutes. In a heavy saucepan, bring the marinade to a boil and boil it for 5-10 minutes, until reduced by one-third. Keep the mixture warm for glazing the meat. Brush the glaze over the steaks and transfer them to the smoker. Brush the steaks with the glaze again after about 25 minutes. Cook for a total of 45-55 minutes until the meat is rare to medium-rare.

Ken Jones This is my favorite beef marinade recipe out of Smoke and Spice cookbook. You can tell it’s good, over the last 25 years I have spilled all over the recipe. I have had several people from around the world ask for this recipe.

37 Marinades

Chili-Lime Chicken Kabobs from AllRecipes.com

3 Tbsp olive oil 1 ½ Tbsp red wine vinegar 1 lime, juiced 1 tsp chili powder ½ tsp paprika ½ tsp onion powder ½ tsp garlic powder 1 pinch cayenne pepper to taste 1 pinch salt and freshly ground black pepper 1 pound skinless, boneless chicken breast halves - cut into 1 ½ inch pieces 8 inches skewers

Step 1: In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

Step 2: Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

Step 3: Lightly oil the grill grate. Grill skewers 10-15 minutes, or until the chicken juice runs clear.

Kristin Vuocolo These are delicious and scream summer! We love to include fresh pineapple with the vegetables and chicken.

38 Butter Basil Butter

39 Butter

Basil Butter

1/2 c. basil leaves 6 cloves garlic 2 T lemon juice 2 t salt 2 pinches white sugar 1 c butter, softened (2 sticks)

Place basil leaves in food processor w/garlic. Pulse until chopped. Add lemon juice, salt, sugar. Pulse to combine. Add butter into basil mix and process until smooth. (this recipe can be cut in half)

Kristin Romelhardt When people pass from this life, they are often remembered by the food they made, shared, or just enjoyed! My husband was the great cook of the family. He was always trying new things. We try to honor that special memory of him by recreating some of those recipes, but I am not sure they have quite the same quality! This Basil Butter gave our corn-on-the-cob at our summer family get-togethers a special taste!

40 Pasta, Grains & Stuffed Jumbo Pasta Shells NoodlesButterscotch Oatmeal Daddy’s Oatmeal Banana Macadamia Nut Pancakes with Coconut Syrup Quinoa Blackened Chicken Power Bowl Pad Thai Yaksoba (Japanese)

41 Pasta, Grains & Noodles

Stuffed Jumbo Pasta Shells

1 # Venison or lean ground beef 1/2 # Sage bulk Sausage 1 medium onion finely diced 2 Tablespoons Italian Seasoning 1 package Jumbo Pasta shells 1 cup bread crumbs (use gluten free if desired) 1/2 cup Parmesan cheese 1 jar meatless spaghetti sauce 1 container Ricotta cheese (small curd cottage cheese can be substituted.) 1 cup mozzarella cheese (can be made without the mozzarella and if so omit step 11 below)

1. Cook Pasta as per package directions for al dente. and drain 2. Brown meats and saute onion. Stir together and add Italian seasoning 3. Stir in Parmesan and bread crumbs. 4. Spoon meat mixture into the pasta shells. 5. Coat bottom of baking dish with pan release, Pam, or small amount of olive oil. 6. Spoon enough spaghetti sauce over the bottom of the dish to just cover it. 7. Spoon meat mixture into the pasta shells. 8. Put a dollop of Ricota onto each shell. 9. Pour remaining spaghetti sauce over shells. Any left over meat mixture can be sprinkled over it all. 10. Put in 350 degree oven until heated through (about 20 minutes) 11. Distribute a small amount of mozzarella over each shell and return to oven until melted. Serve warm. This recipe makes a lot. It does however freeze well and reheats well for left overs.

Rick Fike

42 Pasta, Grains & Noodles

Butterscotch Oatmeal

2 eggs, beaten 3 ½ cups milk ½ cup honey 2 cups quick cooking rolled oats 4 Tbsp sweet butter

In a saucepan combine the eggs, milk, and honey. Cook, stirring, over medium heat for about 5 minutes. Stir in the oats, and cook for 5 minutes longer, or until done. Add the butter, cover, and remove from heat. Let stand for a few minutes. Stir and serve. Serve 4-6.

Nancy Montange The oatmeal recipe is a must for those who “hate” oatmeal. Got this recipe when my middle son was on a restricted diet. No dyes or preservatives. Everyone loves it.

43 Pasta, GrainsPasta & & Noodles Grains

Daddy’s Oatmeal whole grain oats (the big Quaker Oak oats tub; original or quick will work) milk (whole is best but 2% will do) sugar (Turbinado best for flavor, regular white will do) salt maple syrup (optional) frozen fruit (optional; blue berries and raspberries are good options; mix if desired)

Cooking Instructions: Grind ½ cup of oats in a food processor until finely ground (no large grains can be seen and it has a powder consistency) In a glass soup bowl, mix the ground oats with 1 cup of milk, 1 tbsp of sugar and a pinch of salt. Stir thoroughly to mix well. Cook in microwave for 1 min. Stir the oats and cook for another 1 min. Stir one more time and cook for 30 – 45 secs depending on the power of the microwave and how thick you like your oatmeal. Remove from the microwave and stir one last time. Serving Instructions: Let sit for a minute then enjoy! (Be careful, it will be hot!) If you feel like it is too plain, you could mix in 1 tbsp of maple syrup to give a distinct flavor; or mix in ¼ - ½ cup of frozen blueberries, raspberries, or both!

By Felix Martinez This recipe is designed to quickly make a nice thick and creamy oatmeal rather than the clumpy one you get if you follow the microwave recipe on the oatmeal tub. Otherwise, you need to do it on the stovetop and cook it way longer than normal, stirring constantly to avoid it getting that over- cooked flavor. My girl’s gave it the name to distinguish it from mommy’s oatmeal since she likes it clumpy. 44 Pasta, Grains & Noodles

Banana Macadamia Nut Pancakes with Coconut Syrup This is a modification of a recipe by Kelsey Hilts at HonestCooking.com

Imagine yourself on the beach under swaying palm trees like we do when we make this!

2 cup flour 2 Tbsp sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 egg 2 cup (237mL) buttermilk 4 Tbsp (26g) melted butter or canola oil

OR if short on time...ignore all of the ingredients above and get a box of Just Add Water Aunt Jemima box mix-no judgement here: 1 cup macadamia nuts, chopped 2 bananas, mashed Oil for the griddle Coconut Syrup: 14 ounce can coconut milk 3/4 cup granulated sugar 1/2 teaspoon vanilla extract

Optional: Whipped Cream, shredded coconut, sliced bananas, chopped mac nuts for extra sweetness, extra potassium, extra protein and better Instagram photos

Toast macadamia nuts in pan over medium heat, stirring often (keep an eye on this) until fragrant and lightly browned. Set aside to cool. Make coconut syrup by mixing ingredients in medium saucepan and bring to a light boil over medium heat while stirring. Reduce the heat to low and let it simmer for 15-20 minutes until it thickens into a syrup, being careful not to let it cook at a full boil or the consistency of your syrup will change, becoming grainy and gummy. Remove from heat and let cool. This can be made ahead of time and refrigerated up to 2 weeks. Whisk flour, sugar, baking powder, baking soda, and salt in bowl. continued on next page 45 Pasta, Grains & Noodles

Banana Macadamia Nut Pancakes continued

In separate bowl, whisk buttermilk, melted butter, eggs, vanilla, and banana.

Add wet ingredients to dry ingredients and stir to combine. Stir in macadamia nuts. If using a box mix, follow directions for batter, then stir in macadamia nuts and bananas. Cook on oiled griddle at 350F until edges are dry and bubbles form at the edges. Flip and cook until golden brown. Serve with coconut syrup and any additional toppings.

Cathy Miller We were blessed to be able to visit Hawaii for our first time in early 2019 and fell in love with Oahu and Kauai. Beautiful beaches, lovely weather, exciting wildlife, and a laid-back vibe we don’t often experience at home. We hiked to the top of Diamond Head, toured Pearl Harbor and the Dole Pineapple Plantation on Oahu. On Kauai, we visited the waterfalls and vistas of Waimea Canyon, snorkeled with green sea turtles and sea lions in Poipu. From our friend’s condo balcony, we watched the glistening backs and frothy spouts of the humpback whales...such a good time! One of our favorite meals while there was not actually a fancy or com- plicated one, but so reminds us of sitting under the palm trees, listening to the waves, smelling the plumeria flowers, and having nothing to do (a much better version of quarantine!). Banana Mac Nut pancakes with coconut syrup; served with sausage or bacon, fresh fruit, and hot coffee, it’s the perfect island breakfast.

46 Pasta, Grains & Noodles

Quinoa Blackened Chicken Power Bowl

Blackened seasoning: 1 T chili powder 2 t paprika 1 t cumin ½ t garlic powder 1 t Italian seasoning 1 t salt ¼ t pepper oil 1.5-2 lb chicken breast

Vegetables to roast - any you like, but some of our favorites: Broccoli Asparagus Red, yellow pepper Chick peas Onion Brussel Sprouts Garlic

Quinoa prepared to package instructions. Feta cheese

Coat chicken in seasoning powder. Heat oil in cast iron skillet, add chicken. Sear until cooked. Slice chicken and place back in pan to coat with seasoning drippings. Lightly toss vegetables in oil and roast in 425 degree oven. Roasting times depend on vegetable choice and size. Approximately 25-30 minutes. Serve quinoa in bowls, top with vegetables, chicken, and cheese.

Heather Hubert This is fun to serve to a group because everyone can customize their entrée with vegetables of their liking. It is a fresh, healthy option! 47 Pasta, Grains & Noodles

Pad Thai

Hot water 1 pkg (16 oz) rice noodles 3 T vegetable oil 1/2 cup thinly sliced meat (chicken, beef, shrimp, pork) 2 eggs 1 recipe Pad Thai sauce 2 cups washed bean sprouts 1/4 cup chopped green onion (not for me) 1/4 cup chopped or crushed peanuts Garnish Lime wedges Cilantro Put the noodles in a large bowl, add the rice noodles and soak for about 20 minutes. Drain and allow to dry a bit. In a wok or large skillet, heat the oil over high heat. Add meat and cook until tender, about 5 minutes. Whisk the eggs into the chicken and cook until set. Add the noodles and Pad Thai sauce and cook until the noodles absorb the sauce - about 5-8 minutes. Add the sprouts and onion (if you must) until heated through. Pour onto a serving platter and sprinkle with the peanuts. Garnish with cilantro and lime wedges. Serves 4 Pad Thai Sauce*** 1/4 cup white vinegar 1/2 cup sugar 1/4 cup fish sauce 1 tsp salt Whisk all ingredients until well blended *** I usually double this because I like a little more sauce for my Pad Thai.

Leigh Hook This is one recipe that my kids request when they come home from college or for a visit and I often have to double or triple the recipe and cook in batches. We always eat it with chopsticks that our exchange student from Korea, Ji-Eun, brought us as a gift and we talk about her time with us. It’s really easy to make and I keep the ingredients on hand. The noodles are the trickiest part...I often get them too soft and they break apart, or I don’t cook them long enough and they are a little hard. Practice makes perfect, and besides, mushy or chewy noodles aren’t the worse thing! 48 Pasta, Grains & Noodles

Yaksoba (Japanese)

Cook and drain according to package directions: 2 c. noodles (We prefer thick buckwheat, but any leftover noodles or spaghetti may be used.) Slice ahead of time and have ready: 1 lb. round steak, sliced very thin 2 medium onions, cut in thin wedges 2 medium carrots, sliced very thin ½ head cabbage, sliced in strips 2 c. fresh bean sprouts

Heat in wok or skillet: 2 T. oil

Brown the meat. Add vegetables in order as given above, stir-frying each a few minutes, and adding salt & pepper with each addition. Add noodles last and cook just long enough to heat through. Vegetables should be crisp-tender. May be served on rice or alone. (We boil 3 c. rice with 6 c. water.) Pass soy sauce.

Serves 4

Steve Bringardner Probably not a summer dish. But if you have young children, this is a fun dish to make as a family. When my kids were little (there were four of them, each two years apart), each one was assigned an ingre- dient or two to prep, add (at just the right time) and stir in. We still make this dish when we get together.

We adapted this recipe from the More-with-Less Cookbook, put out by the Mennonites back in the 70’s. We used it so much that it is now held together by a large clip; the pages are quite stained from all the cooking greases and oils. “Yaksoba” is probably more correctly pronounced “Yaki Soba”, but we prefer the shortened Americanized version.

49 Breads

Hot Cross Buns Skillet Bread Okonomiyaki Zucchini Coconut Bread Glorious Morning Muffins

50 Breads

Hot Cross Buns

1 cup warm water 1 pkg yeast dissolved in the water Add ⅓ cup dried powdered milk, 1 Tbsp sugar, 1 cup flour (or more for softer dough) Let this rise until bubbly (approx. 30-40 minutes)

Mix ¼ cup shortening, ⅓ cup sugar Add 1 beaten egg, ½ tsp salt, ½ cup raisins Take 2 cups flour and add total of ½ tsp cinnamon, nutmeg, and ginger (tsp each) Add to soft raised dough and knead Let raise to double. Shape into buns, let this raise again. Bake 15 minutes in 375 Ice with frosting in the shape of the cross

Margie van Meter This came from Mrs. Aldrich whose I lived in when a student at Wheaton College. Several women lived in the upstairs. Mrs. Aldrich made these hot cross buns every every week during Lent for the male athletic teams. The aroma was wonderful. We hoped each week there would be some left and we would be invited down to have one. I only make them during Lent since 1963.

51 Breads

Skillet Bread from Food.com

½ cup warm water ½ tsp instant yeast 1 tsp sugar 1 cup flour ½ tsp salt ¼ cup salted butter

Directions: In a bowl, combine the water, yeast, and sugar. Let stand for 5 minutes.

In another bowl, combine flour and salt. Add the yeast mixture and stir with fork until a soft dough forms. Add a little flour if necessary.

Knead for 1 minute in the bowl while adding flour to prevent sticking.

Cover with a clean cloth. Let the dough rise for about 30 minutes in a warm place, away from drafts.

On a floured surface, roll out the dough in two 20cm (8” in diameter) discs.

In a cast iron skillet, heat half the butter and cook one bread over medium heat for about 3 minutes on each side. Repeat with the remaining butter and bread. Cut into wedges and serve hot.

Jillianne Engen

52 Breads

Okonomiyaki

You can buy prepared Okonomiyake flour mixture, sauce, and Japanese Mayonnaise at oriental grocery stores.

In a large bowl, combine 1 c all-purpose flour 1/4 tsp salt 1/4 tsp sugar 1/4 tsp baking powder Stir in 4 eggs, or 2 eggs and 1/2 c water

Stir in: 2+ c chopped cabbage (the Oriental chopped cabbage mix from Costco is perfect! Cabbage chopped/shredded for slaw would work too)

To grill Okonomiyaki In a large pan, heat vegetable oil on medium heat. When the frying pan is hot, spread the batter in a circle on the pan. You may make it thick or thin, your choice. Optional: Place your protein choices on top: bacon, shrimp, oysters, etc. I usually skip the added protein. Cook covered for 15 minutes. When the bottom is browned, flip it over and press it down to keep its shape. Cook covered for an additional 15 minutes. Flip over one last time and cook uncovered for 2 minutes. Transfer to a plate and serve.

Sauce: 4 Tbl ketchup 2 Tbl Worcestershire Sauce 2 Tbl soy sauce 2 tsp honey 1 tsp rice vinegar 1/2 tsp ginger

53 Breads

Okonomiyaki continued

Drizzle this on the top, with a drizzle of mayonnaise.

Delicious! Oishī

Barbara Samuelson Locks “Okonomi” in Japanese means “as you like it.” “Yaki” means cooked. This is a savory pancake that contains whatever ingredients you like. There are regional variations of the recipe throughout Japan. You can find many recipes online. I use the recipes as a “take-off” point. Back Story: I first tasted Okonomiyaki at Yatsuba’s restaurant in Ann Arbor, early June 2019. Later that June, I traveled to Japan with Chelsea students, participating with our Sister Cities Organization, Chelsea and Shimizu-Cho, Hokkaido, Japan. We visited a restaurant near Hiroshima. In this area, Okonomiyaki has a long history. It was delivered by boat to fishermen in the harbor. Our meal was prepared on a huge griddle in front of us, and served hot. In Obihiro, near Shimizu-cho, on the island of Hokkaido, we prepared our meal ourselves on a huge griddle in front of us.

53 Breads

Zucchini Coconut Bread

Beat: 3 eggs 2 cup sugar 1 cup oil In a separate bowl, sift together then add: 1 t. soda 1 t. baking powder 1 t. cinnamon 1 t. salt 3 cups flour

Add: 3 cups raw grated zucchini 1 t. vanilla 1 cup coconut 1 cup nuts Pour into 2 greased regular loaf pans or 4 small loaf pans. Bake at 350’ 1 hour and 15 minutes for regular pans, 1 hour for small loaf pans. (This varies depending on how much moisture is in the zucchini. Test the bread f or doneness.)

Linda Mahan The Zucchini Bread is a recipe from my sister in law, also a Linda Mahan. She’s a great cook and this was the best zucchini bread I’ve ever had - moist and we often use it as dessert!

55 Breads

Glorious Morning Muffins

1) Mix: 3 C Flour 1 C nuts 1 T Baking Powder 1 ½ t cinnamon 1 t baking soda 1 t salt

2) Mix: 3/4 C oil 4 eggs 1 1/4 C sugar 3/4 lbs shredded carrots 4 oz. crushed pineapple (or 1 lg. can-drained) 1 ½ C raisins

Blend all together Bake 400 15-20 min Makes 2 ½ dozen regular sized muffins. Freezes well.

Sharon Broyles Story: I lived with my friends in Wisconsin for a season. The husband and wife started each day very early with a high volume cd playing happy trumpets that played happy hymns! The music and her “Glori- ous Morning Muffins” were a great way to wake up early!!

56 Main Dishes Salmon by Pierre Roast Pork Tenderloin with Fish Taco Bing Cherry Glaze Grilled Shrimp Foil Packets Oven Roasted Pulled Pork Sandwiches Jalapeno-Lime Shrimp Chili-Lime Chicken Kabobs Turkey Cheese Burgers Breaded Ranch Chicken Wisconsin Style Brats Chicken & Broccoli Casserole Picadillo (ground beef hash) Instant Pot Chicken Shawarma Meat Loaf Asian Chicken Meatball Lettuce Wraps with Mango Slaw Tenderloin Chicken Tacos Soy-Soaked Steak

57 Main Dish - Seafood

Salmon by Pierre

Ingredients: Any size salmon filet Lemon pepper Brown sugar Dill weed Seasoned salt Minced garlic Liquid smoke ¼ cup butter, melted

Heat oven to 350. Grease or parchment baking pan and place salmon. Sprinkle filet(s) generously with lemon pepper, minced garlic, brown sugar, dill weed, season salt (in no particular order) Drizzle liquid smoke on filet(s), then drizzle butter. Cover salmon with foil and bake for 30 minutes (for large filet) or until flaky.

Lauren Kramer I don’t know who Pierre is or where this recipe came from, but it has been passed down through my mother’s family. It’s a favorite recipe for family gatherings, as well as any night of the week. My nana (recently passed in the fall of 2019) used to make this all the time. One of my most distinct memories associated with this recipe was when we were visiting her in Washington state and she made it for the family. I was six years old at the time and absolutely nobody could make me eat fish. In the chaos of family reunion, I ran to the backyard and hid in her garden shed until I was sure the danger of being force-fed salmon had passed. Now it is my favorite fish recipe and my go-to for company.

58 Main Dish - Seafood

Fish Tacos

Frozen breaded fish (your favorite) Broccoli slaw mix in package 1/2c mayonnaise 1/4 c of milk

These 2 measurements are a total guess, I put a bit of mayo in my measuring cup, pour milk in until it comes to top of mayo, whisk together. I’ve been avoiding sugar as much as possible but originally I’d have added a bit of sugar to this mix. Add this to the desired amount of slaw, toss, salt and pepper to taste, You can add to this as needed or add slaw if too runny.

I prepare the fish according to the package directions.

For toppings I love the slaw, mango slices, avacado slices, tomatos, and a little cheese with a piece of fish on a tortilla. I like corn but flour probably works better.

This is packed full of healthy veggies, you can use cole slaw from a package too, I’ve just been using the broccoli type recently.

Kim Johnson This fish taco recipe is my fast go to for dinner in a flash.

59 Main Dish - Seafood

Grilled Shrimp Foil Packets

Ingredients: 1 1/2 lb. large shrimp, peeled and deveined 2 cloves garlic, minced 2 smoked andouille sausages, thinly sliced 2 ears corn, each cut crosswise into 4 pieces 1 lb. red bliss potatoes, chopped into 1-in pieces 2 tbsp. extra-virgin olive oil 1 tbsp. Old Bay seasoning 1 lemon, sliced into thin wedges 4 tbsp. butter kosher salt Freshly ground black pepper 2 tbsp. chopped fresh parsley leaves

Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each. Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed. Place foil packets on the grill and cook until just cooked through, about 10-15 minutes. Serve immediately.

Cathy Leadly The Grilled Shrimp foil packets are fun to make on the grill. Everything goes in the foil packet, onto the grill, and onto your plate! Easy clean-up! Perfect for a summer evening meal out on our deck.

60 Main Dish - Seafood

Jalapeno-Lime Shrimp

Jalapeno-lime mop Remaining jalapeno-lime marinade ½ cup seafood or chicken stock Slices of fresh red jalapeno or other red chile, for garnish (optional) Juice of 1 lime

61 Main Dish

Turkey Cheese Burgers

1 lb. of ground turkey 1/4 c. shredded carrot 2 T. minced green pepper 2 T. minced onion 1/2 c. raw oats 1 t. dill weed 1 t. garlic powder 1 t. onion powder 1/2 t. seasoned salt 1/4 t. pepper 1 egg Mix all ingredients together and form into patties, and grill. Because we are from Wisconsin, we always put cheese on top!

Wisconsin Style Brats

1 package of bratwurst (5-6 brats) 1 large onion 1/4 c. butter 1-2 cans of beer (pilsner or lager is best) Cut onion in rings and put in large kettle with butter. Saute on medium heat on stove-top for 5 minutes. Lay bratwurst on top of onions, cover with beer, bring to a boil, then turn to medium for a slow boil for 10 minutes or so, until brats are cooked through. Then place on grill just to get sides grilled (something like a couple minutes per side). Return to kettle with onions and beer (on low heat) until ready to serve.

Julie and Keith Boyd We submitted two grilled meats, as grilling out is a family favorite when we all gather at the lake house. We call it a cook out in Wisconsin, and often everyone brings a side dish of their liking. Once it is sweet corn season, that is ALWAYS served at our cook outs. 62 Main Dish - Beef

Picadillo (ground beef hash)

Ingredients: 1 lb of ground beef Recaito seasoning (Goya brand but could be homemade) Sofrito seasoning (Goya brand but could be homemade) Sazón seasoning (Goya brand, a powder that comes in single serving packets; any style will do) 1 can of tomato sauce (Goya brand Spanish style is best, avoid the one with hot pepper) 1 can of diced potatoes Garlic (minced) Onions (small; chopped) Olive oil Salt

Cooking Instructions: Sautee beef separately until cooked then set aside. Make sure to breakup as it cooks so it is loose in small pieces. In a separate sarge sauce pan on medium-low heat, add 2 tbsp of olive oil, ¼ tsp of slat, two tbsp of minced garlic. ½ small onion chopped. Stir frequently until garlic and onion start to cook. Add 2 tbsp of sofrito, 2 tbsp of recaito and 2 packets of sazón to the pan. Keep stirring to flavor the garlic and onions. Add the ground beef into the pan. Keep stirring until beef is thoroughly mixed with the seasoning. Add the can of tomato sauce and stir until its is mixed in with the beef. Add the can of diced potatoes and stir until well mixed so that potatoes are covered in the seasoning. Cover the pan and simmer (stirring occasionally) on very low heat for at least 45 min. The longer it simmers the better it tastes! Serving Instructions: Serve next (or over) white rice. To complete and make it really Puerto Rican, add cooked ripe plantains as a side and serve with slices of toasted garlic French or Italian bread. Note: This recipe will serve about four people. If you would like leftovers Felix Martinez (it’s great reheated, can be served Originally a Cuban recipe but also common in with eggs, in an omelet, etc.) Puerto Rico. This version is my own adapta- the recipe can be easily doubled! tion. You can find similar recipes online 63 Main Dish - Beef

Meat Loaf

2 lbs (plus or minus a bit is fine) ground hamburger 1 can evaporated milk 1 pkg dry Lipton Onion Soup mix

Mix all ingredients well. It will be pretty liquidy. Put into a loaf pan. Cook about 45 minutes (until middle is brown) at 350 degrees.

Juli Huddleston This recipe is from a cookbook put together by the United Methodist Women at Richard’s home church, First United Methodist Church of Siler City in 1984. It’s a family favorite.

64 Main Dish - Beef

Tenderloin

Foil a jelly roll/cookie sheet pan (I usually do not!) I just roast the beef on a rack on a big ole pan. You may need to place a few ties on the roast to hold it together. We often just use string and about every 2/3 inches tie it up. It holds the roast in a nice long line.

Rub the tenderloin with 3 to 5 tablespoons of room temperature butter, this is KEY.

On a sheet of wax paper mix the following together this will create the rub -1/3 cup fresh chopped parsley, be generous -3 cloves minced fresh garlic -3 Tablespoons grated lemon rind -Cracked pepper and generous amt of kosher salt, if you do not have kosher salt use what you have.

Now take the butter rolled tenderloin and roll it into the mixture, the ingredients kinda fall off. Just push on as much as possible. This is key to flavor.

Once the rub mixture with all the spices, lemon, and parsley is coated the meat. Place the seasoned tenderloin onto your roasting sheet/pan. CHILL for 1 to 2 hours. I have even chilled it for half a day until you are ready to roast it. Remember if refrig is full, place the meat out in the garage!

Tenderloin can be taken from refrigerator to hot oven

Roast at 400 degrees for 50 minutes for rare or 145 degrees reading with a meat thermometer Sometimes I feel the need for an extra 5/6 minutes so it is not too rare.

Always allow it to set after roasting and remember when it is gently covered with foil it will continue to cook. But as you know the resting time is critical.

I serve with Knorr’s Béarnaise sauce. NOT hollandaise. Follow the directions on the back of the envelop. This sauce makes for the meal. I suggest buying 2 envelops of the béarnaise. Meijer does not always have béarnaise so you might have to get to another grocery store.

Susan Kidd

65 Main Dish - Beef

Soy-Soaked Steak Smoke and Spice Cookbook

Soy-soaked marinade and glaze ¾ cup soy sauce, preferably low-sodium variety ⅓ cup Pickapeppa sauce ⅓ cup Worcestershire sauce ¼ cup red wine ¼ cup red wine vinegar 3 Tbsp brown sugar r more to taste 1 ½ Tbsp oil, preferably sesame 2 garlic cloves, minced

2 flank steaks (about 2 ½ pounds total)

66 Main Dish - Pork

Roast Pork Tenderloin with Bing Cherry Glaze

1 pork tenderloin, or two if necessary for your needs, weight can vary from 1-2lbs each 10 oz bing cherry preserves 2 tbsp. light corn syrup ¼ tsp cinnamon ¼ c toasted slivered almonds ¼ cup red wine vinegar ½ tsp. ground cloves ¼ each salt and pepper Stage 1-Rub tenderloin with salt and pepper. Roast uncovered in pan at 325 degrees approximately 20 minutes per pound, internal temperature about 160 degrees. In a sauce pan, combine all other ingredients except almonds. Cook and stir to a boil. Reduce heat and simmer 2 minutes. Add almonds. This can be made earlier in the day. Stage 2- spoon sauce over roast once the first roasting stage is completed. The meat will be partially roasted. Continue roasting for 30 minutes, or internal temp reaches 170. Baste every 15 minutes. Slice and serve with remaining sauce. If roasting more than one tenderloin, double or triple the recipe.

Susan Kidd

67 Main Dish - Pork

Oven Roasted Pulled Pork Sandwiches

1 (5 to 7 lb.) pork roast, preferably shoulder or Boston Butt (At the Butcher shop I discovered that is basically the same cut of meat.) Don’t be alarmed by the fat, the fat actually gives the roast the BEST flavor. I used 2 that were 7.5 pounds each and it worked well for the big crowd.

Dry Rub 3 tablespoons paprika 1-tablespoon garlic powder 1-tablespoon brown sugar 1 tablespoon dry mustard 3 tablespoons coarse salt Mix together all the ingredients for the dry rub in a shallow bowl. Rub this mixture all over the roast and marinate for as long as you have time for, as little as 1 hour or up to overnight in the refrigerator. (I rubbed the butts!!!, then refrigerated overnight.) Preheat oven to 300 degrees. Put roast into oven in a covered roasting pan and bake 6 hours (Yes, that is the trick-6 hours) Basically, roast the pork until it’s fat is melted through the meat and the meat thermometer is inserted into the thickest part reaches 170 degrees. Remove the pork roast from the oven and transfer to a large platter or cutting board. Allow meat to rest for 10-15 minutes. While still warm, take 2 forks and “pull” the meat to shreds. Using the 2 forks shred the pork with 1 fork and pulling it away with the other. Pick out any chunks of fat as you are shredding. Put the shredded pork in a bowl. Pour 1/3 to ½ of the drippings from the pan on the bowl of pork, it will keep it moist. Mix well to coat. To serve, spoon the pulled pork mixture onto the bottom ½ of the hamburger bun, and top the Cole slaw if desired or the awesome sauce! Cider Vinegar Barbeque Sauce 1 ½ cups cider vinegar 1 teaspoon salt 1 cup yellow mustard ½ teaspoon black pepper ½ cup ketchup *1/2 teaspoon cayenne pepper-BE CAREFUL-I tried this 1/3 cup packed brown sugar once and threw away the whole sauce, it was so darn hot. 2 cloves garlic, smashed I would omit this,that is what I usually do.

Mix all the sauce ingredients together and cook over medium heat until it boils, then turn down the heat simmer and 10 more minutes. Stir occasionally.

Susan Kidd 68 Main Dish - Chicken

Chili-Lime Chicken Kabobs from AllRecipes.com

Step 2: Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

Step 3: Lightly oil the grill grate. Grill skewers 10-15 minutes, or until the chicken juice runs clear.

Kristin Vuocolo These are delicious and scream summer! We love to include fresh pineapple with the vegetables and chicken.

69 Main Dish - Chicken

Breaded Ranch Chicken

¾ cup crushed cornflakes ¾ cup grated Parmesan cheese 1 envelope Ranch salad dressing mix (dry) 8 boneless chicken thighs or breasts

It calls to dip chicken in melted butter, but I haven’t been doing that. I rinse chicken and put in bowl. Combine all ingredients except chicken in large ziplock bag. Shake to mix well. Coat chicken piece by piece by shaking in bag. Place in sprayed 9x13 baking dish. I sprinkle remaining mix on top of chicken. Bake uncovered for 1 hour at 350 degrees.

Ellie Schrader This is one of our favorite recipes. The chicken recipe was from my good friend, Vicki. We have shared many wonderful meals together.

70 Main Dish - Chicken

Chicken & Broccoli Casserole

Ingredients 3 cups cooked and de-boned chicken 1 large head of broccoli (cooked) 2 cups white sauce (seasoned with pepper and celery salt) (may substitute 1 can cream of celery and 1 can cream of chicken condensed soup) 1 cup chicken broth 1/2 cup mayonnaise 2 tablespoons lemon juice 1 1/2 cup grated cheddar cheese Layer broccoli in the bottom of a casserole dish and place chicken on top. Mix Mayonnaise and lemon juice together and spread over chicken/broccoli. Place cheese on top. Pour the white sauce on top. Place in a 350 degree oven for about 30-40 minutes or until bubbly. If desired crushed Ritz Cracker crumbs mixed with melted butter can be added at the end. If so place back in oven for 5 minutes. Notes: The white sauce can be made gluten free. If so omit crackers at the end and the dish will be gluten free.

Rick Fike

71 Main Dish - Chicken

Instant Pot Chicken Shawarma Jo Cooks

Equipment Instant Pot - 6 Quart Chicken Shawarma 1/2 cup olive oil 1/4 cup lemon juice from 2 lemons 2 tsp smoked paprika 1/2 tsp tumeric 2 tsp cumin powder 1/2 tsp cinnamon 1 tsp red pepper flakes 4 cloves garlic minced 2 tsp black pepper 1 tsp salt 1 large onion sliced 4 lbs chicken thighs boneless and skinless 2 tbsp parsley fresh, for garnish 1 tbsp olive oil

Garlic Sauce 1 cup vegetable oil 1/3 cup lemon juice 6 cloves garlic peeled and roughly chopped 1 egg white * 1 tsp salt

Chicken Shawarma Wraps hummus greek salad garlic sauce chicken pita wraps

continued on next page

72 Main Dish - Chicken

Instant Pot Chicken Shawarma - continued

Instructions: Chicken Shawarma Add the olive oil, lemon juice, paprika, turmeric, cumin, cinnamon, red pepper flakes, garlic, pepper, salt and onions to a ziploc bag, then add the chicken thighs. Seal the bag and shake it well to mix the ingredients. Place the bag in the refrigerator and marinate for at least 1 hour. The flavours develop better the longer you leave them. Transfer the chicken into your Instant Pot. Mix to ensure even coverage. Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 8 minutes on high pressure. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Care- fully unlock and remove the lid from the instant pot. Remove the chicken using a slotted spoon. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and sear them for about 1 to 2 minutes per side just until they start to brown. You may have to do this in a couple batches. This step is optional if you want to get a crispier chicken. Garlic Sauce Add all the ingredients to a blender and blend until smooth, about 1-2 minutes. Refrigerate leftover sauce. Chicken Shawarma Wraps To assemble the chicken shawarma wraps, warm up the pitas for 20 seconds to soften them. Spread a tbsp each of garlic sauce and hummus over the middle of the pita. Top with chicken, greek salad, garnish with parsley, and more sauce if desired.

Jillianne Engen

73 Main Dish - Chicken

Asian Chicken Meatball Lettuce Wraps with Mango Slaw

by Spoonful of Flavor For the Mango Slaw 1 ripe mango, thinly sliced 2 cups thinly shredded purple cabbage ½ cup packed cilantro, roughly chopped 2 green onions, whites and tender green parts thinly sliced 2 tablespoons lime juice 2 tablespoons honey 1 tablespoon chili garlic sauce (like sriracha) 1 teaspoon kosher salt For the Meatball Glaze 3 tablespoons honey 1 tablespoon sesame oil 2 tablespoons low sodium soy sauce or coconut aminos 2 tablespoons chili garlic sauce (like sriracha) 2 cloves garlic minced 1 tablespoon grated ginger 2 teaspoons cornstarch

For the Meatballs 1 pound ground chicken 3 tablespoons low sodium soy sauce or coconut aminos 3 tablespoons panko bread crumbs (you can omit, but the balls might be a little more difficult to roll) 2 cloves garlic minced 1 tablespoon grated ginger 2 green onions, whites and tender green parts thinly sliced

To Assemble 5 ounces organic girl butter lettuce sesame seeds for garnish (optional) chopped cilantro (optional) continued on next page

74 Main Dish - Chicken

Asian Chicken Meatball Lettuce Wraps continued

Instructions To make the slaw, combine the mango, cabbage, cilantro and green onions together in a large bowl. In a small bowl, whisk together the lime juice, honey, chili garlic sauce and salt. Pour the dressing over the slaw and stir until well combined. Cover and refrigerate to let marinate until ready to serve. To prep the meatball glaze, in a medium bowl whisk all of the ingredients for the glaze together and set aside. To prep the meatballs, in a large mixing bowl combine all of the ingredients for the meatballs and gently mix with clean hands until well combined. Using about a tablespoon of the meat mixture each, roll into mini meatballs. Heat about 2 tablespoons of olive oil in a large skillet over medium/high heat. Cook the meatballs until they are browned on all sides and are cooked through. Turn the heat down to medium/low heat and add the glaze to the pan. Toss to coat the meatballs. Continue heating and tossing until the glaze has thickened and is clinging to the meatballs. Serve the meatballs with the butter lettuce and mango slaw. Garnish with sesame seeds, fresh cilantro, and a squeeze of lime if desired. Enjoy!

Caleb Brudi

75 Main Dish - Chicken

Chicken Tacos food.com

1/3 c olive oil 1/4 c. of lime juice 4 cloves of minced garlic 1 T of fresh parsley minced or 1 t. dried 1 t. dried oregano 1 t. Cumin 1/2 t. black pepper.

Combine these ingredients, put in a large glass container or plastic bag, add 1 and 1/4 lb of boneless, skinless, chicken breast, turn chicken to coat, marinade in fridge 8 hours or overnight.

You’ll also need 8 tortilla shells, and your choice of toppings, cheese, sour cream, tomatoes, greens, avocados, etc.

Kim Johnson

76 Vegetables Margaret’s Potato Salad Scrumptious Baked Acorn Squash

77 Vegetables

Margaret’s Potato Salad by Margaret (Steele) Miles

3 large potatoes boiled with skins on 3 large ribs celery chopped fine 1 medium onion chopped fine 6 small sweet pickles chopped fine 10-12 boiled eggs chopped Salt and pepper to taste ½ cup mayonnaise (more if needed)

Boil potatoes and eggs day before Dice potatoes, add chopped celery, onions, and pickles. Mix with some mayo. Add salt and pepper Add chopped egg and rest of mayo Let stand in fridge overnight to blend flavors.

Karen (Edwards) Keezer

78 Vegetables

Scrumptious Baked Acorn Squash

Preheat oven to 400 degrees. Cut rounded acorn squash into halves. If they won’t stand flat with open end pointed up, then cut off a bit of the bottom as well. Scoop out seeds and stringy veins with a tablespoon, line the squash halves up on a baking sheet. Add a tablespoon each of butter and maple syrup. Bake for 30 minutes, brushing the tops and sides of the squash halves with the melted butter mixture every 10 minutes. Reduce temp. to 350 degrees if the tops are becoming brown and bake for another 15 minutes or until the “squashy” sides are soft. Pull from oven, sprinkle with a mixture of cinnamon and sugar or brown sugar. Turn oven OFF! and indulge in this decadent vegetable, no that is not an oxymoron!

Rosemary (and Heinz) Schuett

79 Desserts

Oreo Peanut Butter Pie Lemon Meltaways Berry Striped Pops No Flour Peanut Butter Cookies Fast and Easy Trifle Chocolate Zucchini Cake Rhubarb Pie Lemon Delight M&M Cookies with Cashews Lemonade Stand Pie Chocolate Eclair Texas Sheet Cake Hot Milk Sponge Cake, No Bake Energy Bites AKA Bosco Cake Excellent Lemon Cake Sugar Cookie Fruit Pizzas Lemon Bisque Moon Cake Rhubarb Bars Mexican Wedding Cake

80 Desserts

Oreo Peanut Butter Pie

Ingredients 1 (14.3 oz) package whole Oreos (about 36 Oreos) 1 cup (16 tablespoons) butter, divided 1 1/2 cups + 2 tablespoons creamy peanut butter, divided 1 cup powdered sugar 1 cup chocolate chips 1/2 cup heavy whipping cream

Instructions Finely crush the Oreos with a food processor, blender, or in a Ziploc bag (great job for kids!). Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set. Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer. Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat- proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.

Jen Heydlauff My husband declared it “the best baked good you’ve ever made”, in spite of it being a no bake. It’s quick to put together and a hit to share as it’s sweet and rich - a great cold treat for a hot day.

81 Desserts

Berry Striped Pops

2 C strawberries 3/4 C honey, divided (1/4 C amounts) 6 Kiwi, peeled and sliced 2 C peaches 12 3 oz. paper cups 12 popsicle sticks

Puree strawberries in blender/processor with 1/4 C honey. Pour mixture evenly into each cup. Freeze 30 min. Meanwhile: Rinse blender/processor; puree kiwi with 1/4 C honey; Add to cups when strawberries are frozen. Rinse blender/processor; puree peaches with last 1/4 C honey. Place in stick and add peaches when kiwi is frozen.

Sharon Broyles There were several years that I purposely had no sugar in the house. This was a recipe I had using honey instead. Enjoy!

82 Desserts

Fast and Easy Trifle

1 store bought angel food cake 1-2 cans of store bought vanilla pudding or you can make homemade custard Blueberries, strawberries, peaches, raspberries, anything you like, these work well. If you want to do for 4th of July, leave out the peaches. Whip some cream and put on top if you’d like, I usually do not. Layer, pudding in the bottom of a pretty glass bowl, cake layer, fruit, pudding, cake, fruit, till fruit on top.

Kim Johnson

83 Desserts

Lemon Delight

1 cup Flour 1 stick of Butter ½ cup Chopped Walnuts 8 oz. Cream Cheese (Softened) 1 cup Powdered Sugar 16 oz. Cool Whip (divided) 2 – 3oz. Boxes Instant Lemon Pudding 3 cups Milk

Mix flour, butter and walnuts together, press into 9” x 13” baking pan. Bake at 350 degrees for 15 minutes. Cool. With electric mixer, blend cream cheese, powdered sugar and 1 cup Cool Whip. Spread over cooled crust. With electric mixer, mix lemon pudding and milk. Pour over cream cheese mixture. Spread remaining Cool Whip on top of lemon pudding. Sprinkle with more walnuts. Cover and freeze. Remove from freezer 30 minutes before serving.

Robin Woodard This light, frozen dessert was a favorite of Miles’ growing up. It has become a favorite of our family and is a great addition to a potluck or just a hot summer evening.

84 Desserts

Lemonade Stand Pie

1/3 c Lemonade Drink Mix ½ c cold water 2 c vanilla ice cream, softened 8 oz Cool Whip 1 Graham Cracker Pie Crust

Combine Lemonade Mix and water in bowl and stir until dissolved. Add ice cream and beat with mixer. Gently stir in whipped topping. Add to pie crust and freeze until ready to serve. Remove from freezer 10 minutes before serving.

Heather Hubert This refreshing summer dessert has become a family favorite. Easy to make and always a hit!

85 Desserts

Texas Sheet Cake

2 cups flour 2 cups white sugar 1/2 tsp salt 1 tsp baking soda Mix above and set aside.

1 cup water 4 TBS cocoa 2 sticks butter Bring above to a boil and mix into dry ingredients while hot. Beat in 1/2 cup buttermilk, 2 eggs and 1 tsp vanilla Pour into 10x16x1 inch pan and bake at 350 for 15-20 minutes

Frosting for sheet cake 1 stick butter 6 TBS buttermilk 4 TBS cocoa 1 tsp vanilla

Bring ingredients to a boil. Add 1 lb (1 box) of confectioners sugar and 1 cup of nuts (if desired) Spread on cake while both are hot- DO NOT wait!

Heather Drummond If you love chocolate- this is for you! Great for that last minute dessert to take to that impromptu BBQ or work potluck! Definitely a favorite and always sure to please. Extra special with a scoop of vanilla ice cream! ENJOY!

86 Desserts

No Bake Energy Bites

1 cup rolled oats ⅔ cups toasted coconut flakes ½ cup peanut butter ½ cup chocolate chips ⅓ cup honey ½ cup ground flaxseed or wheat germ 1 tsp vanilla extract

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1 inch in diameter). Store in an airtight container and keep refrigerated for up to 1 week. Tip: Substitution ideas abound for just about any of these ingredients! Feel free to substitute in your favorite nut butter (almond, sunflower seed, etc.) for the peanut butter. And you coil dalso add in some wheat germ in place of some or all of the flaxseed. I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together. Some other fun substitutions for the chocolates chips (or in addition to them) could include: Chopped dried fruit (apricots, dates, raisins, etc.) Dried berries (cranberries, cherries, etc.) Chopped almonds, pecans, walnuts, or sunflower seeds Other chips (butterscotch, dark chocolate, milk chocolate, white chocolate, M&Ms, etc.) Other grains (different kinds of oatmeal, rice cereal, etc.)

Rachelle Casten I make these little treats for my boys who are in sports and lift weights. A little punch of protein energy to satisfy their hunger… for a bit anyway. Customize them to you and your loved ones’ tastes. I keep them in the freezer! Enjoy!

87 Desserts

Excellent Lemon Cake by Margaret (Steele) Miles

1 pkg lemon cake mix with pudding in it. Make as directed BUT add grated rind of 1 lemon to batter. Bake as usual in 9x13 pan. Take from oven, poke holes in cake with fork. Mix juice of 1 lemon with 1 cup powdered sugar. Pour this over top of cake. Serve plain or with cool whip over it. Serves 12-15.

Karen (Edwards) Keezer Miles made the lemon poke cake when we were growing up and for get-togethers. Each bite is full of warm memories!

Lemon Bisque by Margaret (Steele) Miles

1 12oz. Can evaporated skim milk, well beaten 1 ⅓ cup boiling water 1 small pkg lemon gelatin 1 fresh lemon ⅛ tsp salt 2 Tbsp honey 8 graham crackers

Dissolve gelatin in boiling water. Add juice and rind of the lemon, salt and honey. When con- gealed, add jello mixture to well beaten evaporated milk. Beat until well mixed. Roll graham crackers into crumbs and line the bottom of an 8x8 or 9x9 pan with ⅔ of crumbs. Pour lemon mixture on top and remaining crumbs sprinkled over top. Chill until firm. Divide evenly. Serves 4.

Karen (Edwards) Keezer THis recipe is SO light and delicious! It’s quick and easy to make, very refreshing. Perfect summer dessert.

88 Desserts

Rhubarb Bars

35 min. at 350 degrees 9 or 10 bars 8” square pan

3 c. rhubarb, cut in pieces 1/2 c. butter 3/4 c. brown sugar 1 c. flour 2 eggs 1/2 to 1/4 c. sugar

Put rhubarb in pan. Mix together 1/4 c. flour, 2 eggs, and white sugar into a batter. Pour over rhubarb. Mix together brown sugar, 3/4 c. flour and melted butter until crumbly. Sprinkle on top of rhubarb and batter. Bake.

Velma Markins This one of my family’s favorite recipe especially in the spring when fresh rhubarb is available. The recipe actually came from Judy Wheeler. I think of her whenever I make it.

89 Desserts

Lemon Meltaways

Ingredients for Cookie: 1 1/4 cups flour 1/2 cup cornstarch 1/3 cup butter, softenened 1 t grated lemon peel 1 T lemon juice

Ingredients for Frosting: 3/4 cup powdered sugar 1/4 cup butter softened 1 t grated lemon peel 1 teaspoon lemon juice Colored sugar (optional)

Blend all cookie ingredients together until well mixed. Divide dough in half and shape each half into an 8x1 inch (approximately) roll. Wrap in plastic wrap. Refrigerate at least one hour. Heat oven to 350 degrees. With a knife, cut each half into 1/4 inch discs. Place each disc on cookie sheet, and bake for 9-12 minutes, until set. These cookies do not turn brown. Cool for 5 minutes, and transfer to a wire rack. Frosting: mix all ingredients with a beater until fluffy. Frost on top of cooled cookies. If you like a festive Christmas cookie, you can sprinkle colored sugar on top of frosted cookie, or other festive sugary topping.

Rachelle Casten These cookies are super soft and melt in your mouth. They are also petite, pretty and not too heavy. I have brought these cookies to many a cookie exchange over the years because they are easy to make, and yet look a bit fancy.

90 Desserts

No Flour Peanut Butter Cookies

2 cups peanut butter 2 cups sugar 2 large eggs 1 teaspoon vanilla 2 teaspoons baking soda 1 pinch salt

Mix all the ingredients into a bowl. Make balls out of the cookie dough, and place on an ungreased cookie sheet. Bake at 350 for about 8 minutes, until light brown on top. After removing, wait five minutes to cool, and add small Reese’s peanut putter cups on top, then transfer to a cooling rack.

Rachelle Casten These cookies are a favorite of our youngest son, Seth, who has always enjoyed peanut butter and chocolate and would frequently take these to school as his birthday treat. We used to bake a different version of this cookie with flour, but have more recently decided we enjoy it without the flour.

91 Desserts

Chocolate Zucchini Cake

½ c. soft butter or margarine ½ c. oil 1 ¾ c. sugar 2 eggs 1 tsp. vanilla 1/3 c. milk 2 ¼ c. flour 4 Tbsp. cocoa 1 tsp. baking soda ½ tsp. cinnamon 2 c. shredded zucchini ½ c. mini chocolate chips ½ c. chopped nuts (optional)

Preheat oven to 325°. Blend butter, oil, & sugar. Add eggs, vanilla, milk. Add flour mixture (flour, cocoa, soda, cinnamon). Add zucchini. Pour into 9x13 inch pan. Sprinkle chocolate chips and nuts on top of batter. Bake at 325° for 45-55 minutes.

Frost if desired but it’s yummy without any frosting.

Cathy Leadly This Chocolate Zucchini Cake recipe was given to me by a good friend who has since passed away. I enjoy making it for our vacations up north every year. This is in memory of my friend Mary. Enjoy!

92 Desserts

Rhubarb Pie

Prepare crust for 2 crust pie

3 C. diced rhubarb 1/4 t. salt 1 1/2 c. sugar 1 T. orange juice 3 T. flour 2 eggs

Mix these ingredients together in large bowl. Put in bottom pie shell, add 2 T. butter. Put top pie crust on.

Bake 425 for 10 minutes, turn oven down to 325 for 40 more min. Turn oven off, open door, let pie set another 15 min. if desired.

Daniel Teare This recipe is from my dear friend, Pat Knapp. We were friends for many years before she passed away. I make it every spring and remember her.

93 Desserts

M&M Cookies with Cashews

3/4 c butter 1 1/3 c firmly packed light brown sugar 2 eggs 1 t vanilla 2 1/4 c flour 1 t soda 1/2 t salt 1 cup M&M’s plus extra to add to baked cookies Bowl of cashew halves (Sorry, I have never measured how many we use. I buy a big bag at Meijer at the nut bar and hand split about half of the bag - salted/roasted are better but I have also used raw.)

Beat together butter and sugar until light and fluffy; blend in eggs and vanilla. Gradually add combined flour, soda and salt; mix well. Stir in M&M’s. Drop dough by heaping tablespoons onto greased cookie sheet about 3” apart. Bake at 350 degrees for 9 to 10 minutes or until lightly browned. Immediately after removing from oven press additional M&M’s into each cookie along with cashew halves. I usually press at least 3 of each into each cookie depending on the size of your cookie. Remove cookies from cookie sheet and cool on wire rack. Bonus: Any leftover cashews and M&M’s are mixed and put in the candy jar for snacking!

Makes about 2 dozen 3 1/2” cookies.

Kristin Romelhardt So many good memories revolve around family, friends and FOOD! When people pass from this life, they are often remembered by the food they made, shared, or just enjoyed! My husband was the great cook of the family. He was always trying new things. We try to honor that special memory of him by recreating some of those recipes, but I am not sure they have quite the same quality! These M&M cookies are an all-time family favorite and were given away anytime someone needed a special little gift! They were made at all times of the year using the colored seasonal M&M’s - pastels for spring, rainbow for summer, browns/oranges for fall, and green/ red for winter!

94 Desserts

Chocolate Eclair

1 box graham crackers 2 small boxes instant vanilla pudding 3 ¼ cup cold milk 9 oz cool whip Chocolate frosting Mix pudding, milk, and cool whip. In a 9x13” pan, layer ingredients: graham crackers (bottom layer), ½ pudding, crackers, pudding, crackers. Refrigerate until set. Frost with chocolate frosting.

Joyce Braun

95 Desserts

Hot Milk Sponge Cake, AKA Bosco Cake by Better Homes and Gardens

Sift together: 1 c flour (can substitute almond, rice, or other flour. I used a almond and rice flour) 1 tsp baking powder 1/2 tsp salt Heat 1/2 c milk (can substitute non-dairy milk of choice. I use rice milk) Add 2 Tbl butter (I substituted coconut oil) Beat 2 eggs until thick and lemon colored. Add 1 c sugar, beat together Add dry ingredients to egg mixture, stir just til blended. Stir in hot milk mixture Stir in 1 tsp vanilla Blend well Pour into 9” round or 8” square or Bundt cake pan, greased and floured. Bake at 350 for 25-30 min. Cool cake in pan for 15 min, remove to rack to finish cooling.

I have used the basic recipe with my German Flan Pan, from Germany, 1974. I filled the indentation with partially set jello and assorted fruit: mandarin oranges, strawberries, canned pineapple. It makes a showy dessert! Bosco Cake was made in a Bundt pan.

Barbara Samuelson Locks The back-story: I made it for Easter, 2019. It was on our covered cake plate, on our serving table. We left for sunrise service, and I stayed for the first service to sing with the choir. We came home, the plate and cover were on the floor, and the cake was gone! Bosco, our terrier, had jumped up on the table, knocked the plate and cover to the floor, and he and our son’s dog Wylie enjoyed a treat. Fortunately we had enough time and ingredients to make a second cake, and the plate and cover were not broken. The original recipe is a basic hot milk sponge cake recipe, from my Better Homes and Gardens Cookbook. It can be adapted for many diet restrictions. I have made it several times, both before and after we gave it its name

96 Desserts

Sugar Cookie Fruit Pizzas (Chewy Version) by Cooking Classy

Servings: 30 cookies Ingredients 2 3/4 cups (390g) all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp cream of tartar 1 1/2 cups (310g) granulated sugar 1 cup (226g) unsalted butter, softened 1 large egg 1 large egg yolk 2 tsp vanilla extract Fresh fruit of various colors*

Cream Cheese Frosting 5 Tbsp (70g) salted butter, softened 8 oz (226g) cream cheese, softened 2 cups (250g) powdered sugar 1/2 tsp vanilla extract Instructions For the cookies: Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Mix in egg, then mix in egg yolk and vanilla extract. With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, stop mixer and mix by hand to get flour at bottom if needed). Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart. Bake in preheated oven 10 - 12 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely. continued on next page 97 Desserts

Sugar Cookie Fruit Pizzas (Chewy Version) by Cooking Classy

Repeat until all of the dough has been used up. Once cookies are cool (and just before serving) frost cookies with cream cheese frosting and top with fresh fruit. For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter then blend in cream cheese and mix until smooth. Add powdered sugar and vanilla and mix until light and fluffy.

Jennie Maynard

98 Desserts

Moon Cake

4 eggs 1/2 c. Butter 1 c flour 1 c H20 2 small packages vanilla instant pudding 2 c milk 8 oz cream cheese 16 oz Cool Whip Hershey syrup In a saucepan, bring 1 c H20 and 1/2 c butter to a boil. Remove from heat and add 1 c flour and 4 eggs (one at a time). Bake at 400 degrees for 30 minutes in 9x13” pan. It will get real lumpy (like the moon!!) Let crust cool, mix instant pudding adding only 2 c milk and cream cheese. Layer on crust. Layer Cool Whip next and top off with Hershey’s syrup drizzled on top. Keep refrigerated until served.

Claire DeVoogd Claire has mastered making this recipe for many family events after her mom brought a sample home and the recipe from her coworker. So delicious and always a big hit! Enjoy.

99 Desserts

Mexican Wedding Cakle

Cake: 2 C flour 1 1/2 C sugar 2 tsp baking soda 2 tsp vanilla 2 large eggs 1 20 oz can sweetened crushed pinapple (add juice with it) 4 1/2 ox chopped walnuts or pecans Mix all in one bowl and pour into greased and floured 9” x 12” baking dish Bake in 350 oven, 35-40 minutes

Icing: 1 c sugar 1 8 oz package cream cheese 1tsp vanilla 4 oz butter Beat until creamy. Spread on cake and top with nuts.

Cathy Hunter In my mid-twenties I lived in a house on Ann Arbor’s west side with three friends. We were all working our first real jobs after college and pretending we were grown-ups. This easy dessert was one of our favorites as we stayed up late eating, laughing and planning our future lives.

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