Sausage Stars

**Main Recipe of the Month**
Anne Case

1 16-oz tube of sausage (others have made this with ground turkey as well)
2 cups of cheddar cheese
2 cups of Monterey jack cheese
1 small can of chopped black olives
1 16-oz bottle of ranch dressing
1 package of wonton papers

Heat oven to 350.

Take a cupcake tin and push a wonton paper into each of the holes to form a cup. Bake for about 2 minutes, just until they stay in a cup like shape. Continue to do this with all of the wonton papers.

Meanwhile, in a deep skillet brown the sausage. Drain off any excess fat. Take away from heat and add the cheese, olives and ranch dressing. Add about 1 tablespoon of mixture to each of the formed/baked wonton paper cups. Then bake these again for about 3 minutes or until the cheese is bubbly.

You can make the mixture the night before and refrigerate.

Great Aunt JoAnn’s Derby Pie

**Dessert Recipe of the Month**

Kelly Guyler

1 cup sugar
½ cup flour
1 stick butter
2 eggs
1 cup pecans
¾ cup chocolate chips
1 tsp. vanilla

Combine sugar and flour. In separate bowl, beat eggs. In separate bowl, melt butter. Combine eggs and butter. Combine egg/butter mixture with flour mixture. Stir in pecans, chocolate chips and vanilla. Pour in unbaked pie crust. Bake at 350 for 40 minutes. Brush with bourbon (optional).

Pie Crust (2 8”-9” crusts)

2 cups flour
1 tsp salt
2/3 cup & 2 tbsp. of shortening
4-5 tbsp. of water

Measure flour and salt in bowl. Cut in shortening thoroughly. Sprinkle in water gradually. Do until dough cleans side of bowl. Punch holes in crust with fork. Bake at 475 for 8-10 minutes.

Anchovy Pasta

Judy Funkhouser

1 onion, diced
2 garlic cloves, minced
1 can anchovies
Pasta of your choice

Saute onion and garlic in olive oil. Add salt and pepper. Add can of anchovies and sauté until anchovies dissolve. Serve over your favorite pasta.

Chocolate Chip Cookies

Meredith Spitzmiller

Cream Together

Two sticks of softened butter

1/2 cup sugar

1 cup dark brown sugar

Add

2 room temperature eggs

1 tsp vanilla

1 tsp almond extract

Mix Well, Add

2 1/4 cups flour

1 tsp baking soda

1/2 tsp salt

Stir in by hand

2 cups chocolate chips

(I like to combine mini with chunks, semi-sweet with milk, or semi-sweet and white)

Refrigerate at least one hour, use a medium cookie scoop to make balls, then bake at 375 for 10-12 minutes. Store in the freezer (great for teething babies)

Substitutions

Can add mint or cherry extract instead of almond. Can decrease flour by 1/4 cup and add 1-1 1/2 cups oatmeal instead. Can add 1 cup chopped nuts.

Granddaddy’s Homemade Ice Cream

Anne Meira

1 quart whole milk
1 quart heavy cream
1 ¾, + up to ¼ more, sugar (taste preference based on sweetness of cream)
3 tablespoons vanilla

Chopped ice
Rock Salt
Electric Ice Cream Freezer

Stir all food ingredients until smooth, inside the metal ice cream tin.

Place dash(the churn) in tin and secure with lid.

Place tin in barrel.

Fit motor onto dash.

Plug in to turn on.

While turning and churning add 1-2 inches of chopped ice around barrel

Sprinkle ice with ½ cup Rock salt

Repeat ice and salt layers up to top of side of barrel

Add ice and salt as needed throughout churning.

Ice cream will be finished after about 20 minutes when the motor stops on its own (varies with the weather)

Remove, rinse the can with water.

Remove and scrape the dash.

Plug hole with the cork and place in freezer to cure ASAP.

If you like soft serve, now is the time to eat it. It will be firm tomorrow.

For chocolate, add 2/3 cup of cocoa powder.

For strawberry or other fruit, leach water out of fruit by cutting or blending into tiny pieces, sugaring (let stand at room temperature about 1 hour) and boiling into a syrup (don’t add any water to boil it)before adding to ice cream. If you add sugared fruit, you will need to reduce amount of sugar in original recipe.

Green Bean & Tomato Casserole

Liz Jacomet

1 lb. Bacon
1 yellow onion, diced
1 can diced tomatoes
2-3 cans green beans
¼ cup (?) brown sugar

Fry bacon (do not burn)
Refrigerate fried bacon until crisp (1/2 hr?)
Saute diced onion in bacon grease
Add tomatoes
Stir in brown sugar to taste
Add green beans
Crumble bacon into mixture and stir all together
Bake uncovered at 350 for 1 hour

*This recipe is great as leftovers too!

Hamburger Stroganoff

Rita Colorito

¼ cup butter (or light butter)
½ cup minced onion
1 lb lean ground beef
1 clove garlic, minced
1 shallot, minced
2 tablespoons flour
1-2 teaspoons salt, depending on preference
¼ teaspoon pepper
½ pound mushrooms, sliced (button or a mix of button and baby portabello mushrooms)
1 can condensed cream of mushroom soup (regular or Campbell’s Healthy Request)
1 cup sour cream (regular or light, but not fat free)
Freshly grated nutmeg or chopped dill, chives or parsley.

Melt butter in a heavy skillet. Add onions and shallot and cook slowly until soft. Add beef and garlic and stir until lightly browned. Add flour, salt, pepper and mushrooms. Cook for 5 minutes. Add cream of mushroom soup. Simmer for 10 minutes. Stir in sour cream. Heat. Top with nutmeg, dill, chives or parsley.

Serve over egg noodles or lightly buttered toast. Can be frozen and reheated.

Otto Family Turkey Tetrazzini

Angel Perkins

Eight batches of this recipe were prepared and served at the family gathering following the wedding reception of my father and step-mother (Bob & Charlotte Otto) on May 26, 1984. It has been a favorite ever since. The recipe makes a large amount but it freezes wonderfully. –Angel Perkins

2 cans Cream of Mushroom soup
1 can Cream of Chicken soup
2 cans Chicken Broth
2½ cups grated cheddar cheese

8 cups cooked & diced turkey or chicken
½ cup canned mushrooms (or more if you love ‘shrooms)
10 ounce package of vermicelli (cooked)

1 ½ cups Parmesan cheese

In a large stock pot, combine first four ingredients. Heat over low heat until the cheese has melted into the soups. Add next three ingredients. Stir until mixed well. Grease the largest casserole pan you have. If use 9x13, you may need two! Top with the Parmesan cheese and bake at 350 for about 45 minutes, or until bubbly.

Serve warm with garlic bread or French bread.

Pumpkin Cake

Marta Janer

2C flour
2tsp cinnamon
1/2tsp salt
2C sugar
1C Wesson oil
2tsp baking soda
1tsp baking powder
4 eggs
2C pumpkin

Mix and beat 4 eggs and 2 cups sugar. Add 1 cup wesson
oil and beat. Add flour mixture to liquid mixture and
beat. Add 2 cups pumpkin, and mix well.

Bake at 350 degrees for approximately 35 minutes or
until toothpick comes out clean.

Sausage-Pumpkin Cornbread Stuffing

Lindsay Fiesbeck

3/4 pound sweet Italian sausage, casings removed
2 jalapenos, minced (with seeds)
2 8.5 ounce corn-bread mixes, prepared and crumbled (10 cups or twelve muffins)
1 15-ounce can pumpkin
1 14-ounce can chicken broth
1 cup dried cranberries
1/4 cup sage

Cook the sausage and jalapenos in large skillet over medium heat. Drain the fat. Add the corn bread. Fold in the pumpkin, broth, cranberries, and sage. Can be made up to 1 day ahead.

Stromboli

Renee Gargasz

Pizza Dough 1 pound loaf (Italian/White Mountain bread. If store doesn’t have pizza dough to buy Pillsbury’s Pizza dough works --2 cans.)
1/3 pound provolone
1/3 pound capicolla (hot cappy)
1/3 pound turkey pastrami
1/3 pound salami
Parmesan cheese
Garlic powder, oregano, basil and rosemary

Roll out dough into rectangle on ungreased cookie sheet 15” x 14” wide. Split meat/cheese in half since you have 2 cans of dough. Layer all meats and cheese leaving ½ inch of dough uncovered around edge. Sprinkle parmesan cheese. Jelly roll biggest side to biggest side tight. Fold edges underneath. Seam side down. Repeat with other can of dough.

Brush olive oil on top. Sprinkle garlic powder, oregano, parmesan, basil and rosemary. (Spices to your particular taste).

375 degrees 25-30 minutes/until golden brown

Should sound hollow when you thump side

Rum Cake

Dante Connell

1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Barcardi dark rum
Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum

Cake: Preheat oven to 325 degrees F. Grease and flour
12-cup Bundt pan. Sprinkle nuts on bottom of pan.
Combine all cake ingredients. Beat for 2 minutes on
high with electric mixer. Pour into prepared pan. Bake
for 1 hour. Cool in pan. Invert on serving plate.
Prick top with fork. Drizzle glaze over top of cake.
Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and
sugar.

Boil 5 minutes, stirring constantly. Remove from heat
and stir in rum. Note: The rum will cause steam. Be
careful not to burn yourself.

This cake freezes beautifully.

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