All Time Favorite Recipes from Pennsylvania Cooks (Regional Cooks) 1620933993, 9781620933992

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e-Favorite Recip m i T es All From

u

PENNSYLVANIA Cooks

Dedication

For every cook who wants to create amazing recipes from the great state of Pennsylvania.

Appreciation

Thanks to all our Pennsylvania cooks who shared their delightful and delicious recipes with us!

Gooseberry Patch An imprint of Globe Pequot 246 Goose Lane Guilford, CT 06437 www.gooseberrypatch.com 1 800 854 6673 Copyright 2020, Gooseberry Patch 978-162093-400-5 All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Printed in Korea.

Do you have a tried & true recipe… tip, craft or memory that you’d like to see featured in a Gooseberry Patch cookbook? Visit our website at www.gooseberrypatch.com and follow the easy steps to submit your favorite family recipe. Or send them to us at:

Gooseberry Patch PO Box 812 Columbus, OH 43216-0812

Don’t forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. If we select your recipe, your name will appear right along with it…and you’ll receive a FREE copy of the book!

PENNSYLVANIA COOKS ICONIC PENNSYLVANIA You don't have to ring the Liberty Bell to appreciate the freedoms that were fought for after William Penn founded Pennsylvania. From Hershey Park to Heinz Stadium, one thing is for sure...the great state of Pennsylvania has paved the way with a rich history in both United States government and culinary affairs! With the largest Amish community in the U.S., you can go to Lancaster County and watch the Amish drive horse-drawn carriages and plow their fields much in the same way as some of our ancestors. From there you can visit Gettysburg and see the place where President Lincoln delivered his famous speech...The Gettysburg Address. One of the sweetest parts of Pennsylvania is in Hershey. At Hershey Park you can sample delicious candy at the world's largest chocolate factory! However, it's easy for something savory to capture your sweet tooth...especially when it's in Piladelphia. The Philly Cheesesteak sandwich was created in the 1930s by Harry and Pat Olivien and kindled the inspiration for the many amazing sandwiches Pennsylvania holds claim to today! In this collection from Pennsylvania cooks, you'll find a collection of mouthwatering recipes like: Perogie Caserole, Pennsylvania Dutch Scrapple, Philly Cheesesteaks, Meatball Hoagies and more!

OUR STORY Back in 1984, our families were neighbors in little Delaware, Ohio. With small children, we wanted to do what we loved and stay home with the kids too. We had always shared a love of home cooking and so, Gooseberry Patch was born. Almost immediately, we found a connection with our customers and it wasn’t long before these friends started sharing recipes. Since then we’ve enjoyed publishing hundreds of cookbooks with your tried & true recipes. We know we couldn’t have done it without our friends all across the country and we look forward to continuing to build a community with you. Welcome to the Gooseberry Patch family!

Jo Ann & Vickie

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TABLE OF CONTENTS CHAPTER ONE

Betsy Ross

Breakfasts

7

CHAPTER TWO

Mount Mile-High

Salads

19

CHAPTER THREE

Good as Gettysburg

soups & sandwiches

33

CHAPTER FOUR

Coal Miner

Mains & Sides

91

CHAPTER FIVE

Groundhog Day

Goodies & Snacks

113

CHAPTER SIX

Hershey, P.A.-Approved

Candies & Desserts

131

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All-Time- Favorite Recipes from pennsylvania Cooks

CHAPTER ONE

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Betsy Ross

Breakfasts Enjoy these tasty Breakfast recipes that bring you to the table with a Hearty “Good Morning!" and carry you through the day to tackle whatever comes your way.

Pennsylvania Dutch Scrapple

Virginia Watson Scranton, PA

Squares of this savory dish are usually served for breakfast...but sometimes, it’s great for dinner too. 1 lb. boneless pork loin, chopped 1 c. cornmeal 14-1/2 oz. can chicken broth 1/4 t. dried thyme 1/4 t. salt 1/2 c. all-purpose flour 1/4 t. pepper 2 T. oil Optional: maple syrup

In a saucepan, cover pork with water; bring to a boil over medium heat. Simmer until fork-tender, about an hour; drain. Process in a food processor until minced. In a large saucepan over medium heat, combine pork, cornmeal, broth, thyme and salt; bring to a boil. Reduce heat and simmer, stirring constantly, for 2 minutes, or until mixture is very thick. Line a 9"x5" loaf pan with wax paper, letting paper extend above top of pan. Spoon pork mixture into pan; cover and chill for 4 hours to overnight. Unmold; cut into slices and set aside. On a plate, combine flour and pepper. Coat slices with flour mixture. In a large skillet, heat oil over medium heat; cook slices on both sides until golden. Drizzle with syrup, if desired. Serves 12

just for fun The first daily newspaper was published in Philadelphia on September 21, 1784 by by Benjamin Franklin's older brother.

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All-Time- Favorite Recipes from pennsylvania Cooks

Reuben Brunch Casserole

Leona Krivda Belle Vernon, PA

We like breakfast anytime, so I make this dish for dinner once in awhile too. Put it together in the morning, serve that night. Arrange bread cubes in a greased 13"x9" baking pan. Layer corned beef over bread cubes; sprinkle with cheese. In a bowl, beat together eggs, milk and pepper; pour over top. Cover with aluminum foil and refrigerate for 8 hours to overnight. Bake, covered, at 350 degrees for 45 minutes. Uncover and bake an additional 10 minutes. Serve immediately. Serves 6 to 8

10 slices rye bread, cut into 3/4-inch cubes 1-1/2 lbs. cooked corned beef, coarsely shredded 10-oz. pkg. Swiss cheese, shredded 6 eggs, lightly beaten 3 c. milk 1/4 t. pepper

Marine Corps Breakfast From my dad’s days in the U.S. Marine Corps...anyone with a hearty appetite will appreciate this old favorite! In a large skillet over medium heat, brown and crumble ground beef with drippings and salt. Remove skillet from heat; let cool slightly. Mix in flour until all of the beef is covered. Return skillet to medium heat and stir in milk. Cook and stir until mixture comes to a boil and thickens; boil for at least one minute. Serve over toast. Serves 8

Marilyn Miller Fort Washington, PA

1/2 lb. ground beef 1 T. bacon drippings 1/8 t. salt 3 T. all-purpose flour 2 c. milk salt and pepper to taste 8 slices white bread, toasted

All-Time- Favorite Recipes from pennsylvania Cooks

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Bubble Breakfast Pizza A quick, delicious breakfast that’s a family favorite! Try it with crisp bacon instead of sausage too.

16-oz. pkg. ground pork breakfast sausage 1 doz. eggs 1/2 c. milk 1 T. butter 16-oz. tube refrigerated jumbo biscuits 8-oz. pkg. pasteurized process cheese spread, sliced

Linda Kilgore Kittanning, PA

Brown sausage in a large skillet over medium heat; drain and set aside. Whisk together eggs and milk in a large bowl. Wipe out skillet; melt butter over low heat and add egg mixture. Cook and stir until eggs are lightly scrambled. While eggs are cooking, separate biscuits and press into a greased 13"x9" baking pan, forming a crust. Spoon scrambled eggs over biscuits; top with sausage and cheese. Bake, uncovered, at 375 degrees for 30 minutes, or until biscuits are set and cheese melts. Serves 8

Pan-Fried Breakfast Potatoes

Vickie Gooseberry Patch

A must with eggs for breakfast! Here’s a hint...don’t stir the potatoes very much. Just let them cook, turning occasionally. 3 russet potatoes, peeled, cubed and rinsed 3 T. butter or bacon drippings salt and pepper to taste

Pat potato cubes dry; set aside. Melt butter or drippings in a large skillet over medium heat. Add potatoes and stir to coat. Season with salt and pepper. Cover and cook for 10 minutes. Uncover and cook for another 10 minutes, turning often, until crisp and golden on all sides. Serves 3 to 4

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All-Time- Favorite Recipes from pennsylvania Cooks

Blueberry Cheese Danish

JoAnna Nicoline-Haughey Berwyn, PA

I make this special treat for my daughter’s teachers. The school staff loves it...it’s so simple but tastes like I have been baking all morning! Try it with cherry pie filling too. Lightly grease a 13"x9" baking pan. Unroll one tube of crescent rolls and place in bottom of pan; set aside. In a bowl, blend cream cheese, egg yolk, sugar and vanilla; spread over crescent rolls. Spoon pie filling over cream cheese mixture. Unroll remaining crescent rolls and place on top. Whisk egg white in a cup until foamy; spread over crescents. Sprinkle with cinnamon-sugar. Bake at 350 degrees for 25 to 30 minutes. Cool completely; cut into squares. Serves 10 to 12

2 8-oz. tubes refrigerated crescent rolls 2 8-oz. pkgs. cream cheese, softened 1 egg, separated 3/4 c. sugar 1 t. vanilla extract 21-oz. can blueberry pie filling Garnish: cinnamonsugar

just for fun Need a cup of coffee? The biggest coffee pot in Pennsylvania is The Coffee Pot, a building in the shape of ... you guessed it! Originally built in 1927 as a restaurant, the two-story building eventually fell into disrepair, but was restored to its original glory in 2004.

All-Time- Favorite Recipes from pennsylvania Cooks

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Autumn Amish Baked Oatmeal

Karen Sampson Waymart, PA

My grandkids Silas and Eliza have enjoyed this tasty fall breakfast treat since they were toddlers. Especially when we top it with a splash of Grandpa’s homemade maple syrup! Optional: 1/2 c. diced apples, 1/2 c. raisins 1-1/2 c. long-cooking oats, uncooked 1/2 c. brown sugar, packed 1 egg, beaten 1/4 c. oil 1 c. milk 1 t. baking powder 1 t. cinnamon Garnish: additional milk

Layer apples and/or raisins in the bottom of a greased 9"x9" baking pan, if using; set aside. Beat together remaining ingredients except garnish with a spoon. Pour oat mixture into pan. Bake, uncovered, at 300 degrees for 30 to 35 minutes. Serve topped with milk. Serves 6

French Toastwiches Kids love these banana-filled hot breakfast sandwiches...yum! 3 eggs, lightly beaten 1/3 c. milk 1 T. sugar 1/4 t. nutmeg 6 slices bread 1 to 2 T. butter, sliced 2 to 3 ripe bananas, sliced Garnish: maple syrup, powdered sugar, honey or jelly

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Judy Lange Imperial, PA

In a shallow bowl, combine eggs, milk, sugar and nutmeg; beat well. Dip each slice of bread into mixture until moistened on both sides. Melt butter on a griddle over medium heat. Add bread; cook until golden on both sides. To serve, arrange bananas over 3 French toast slices. Top with the remaining toast to make sandwiches. Serve hot, garnished as desired. Serves 3

All-Time- Favorite Recipes from pennsylvania Cooks

Potato & Egg Casserole My staff at work is happy whenever I make breakfast for them. Swiss cheese & ham, Cheddar & bacon or Cheddar with Monterey Jack & sausage are all popular variations. You can also add finely chopped vegetables like broccoli, green and red peppers and tomatoes. Add the cut-up vegetables after you beat the eggs. Place chopped or cubed meat in a greased 13"x9" baking pan; set aside. Beat eggs in a large bowl; stir in seasonings, potatoes and 1-1/2 cups cheese. Pour egg mixture over meat. Cover and bake at 350 degrees for 45 to 55 minutes, until a knife tip inserted near the center comes out clean. Sprinkle with remaining cheese; let stand 5 minutes before serving. Serves 10

Karen Tatman Fairfield, PA

1 lb. cooked bacon, sausage or ham, chopped or cubed 1 doz. eggs 1 t. onion powder 1/4 t. garlic powder 1/4 t. paprika salt and pepper to taste 2 c. potatoes, peeled, cooked and diced 2 c. favorite shredded cheese, divided

Breakfast Berry Parfait

Michelle Case Yardley, PA

We like all kinds of berries, so we make this combining all of our favorites! Layer half of the cereal and all of the yogurt in the 2 glasses. Add berries and top with remaining cereal. Serves 2

1 c. bran & raisin cereal, divided 6-oz. container low-fat strawberry yogurt 1 c. strawberries, hulled and sliced 1⁄2 c. raspberries 1⁄4 c. blackberries

All-Time- Favorite Recipes from pennsylvania Cooks

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Toffee Apple French Toast This is so yummy and sweet! Make it the night before and pop it in the fridge...perfect for overnight weekend guests! 8 c. French bread, sliced into 1-inch cubes and divided 2 Granny Smith apples, peeled, cored and chopped 8-oz. pkg. cream cheese, softened 3/4 c. brown sugar, packed 1/4 c. sugar 1-3/4 c. milk, divided 2 t. vanilla extract, divided 1/2 c. toffee or almond brickle baking bits 5 eggs, beaten

Place half the bread cubes in a greased 13"x9" baking pan; top with apples and set aside. In a medium bowl, beat cream cheese, sugars, 1/4 cup milk and one teaspoon vanilla until smooth. Stir in baking bits and spread over apples. Top with remaining bread cubes. In a separate bowl, beat eggs with remaining milk and vanilla; pour over bread. Cover and refrigerate for 8 hours to overnight. Remove from refrigerator 30 minutes before baking. Uncover and bake at 350 degrees for 35 to 45 minutes, until a knife inserted near the center comes out clean. Serves 8

presentation When guests are coming for brunch, a little kitchen prep the night before is really helpful. Whisk up eggs for scrambling, stir together dry ingredients for waffles and lay out tableware ahead of time...in the morning, just tie on your prettiest apron and you’ll be a relaxed hostess!

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Patricia Wissler Harrisburg, PA

All-Time- Favorite Recipes from pennsylvania Cooks

Sunday Brunch Quiche This is a wonderful dish. I used to make it on Sundays when my parents had brunch with my husband & me. It was a great way to get veggies into a dish without my dad picking them out! Since Dad has passed, I make it a lot more often, instead of just on special occasions. It has become one of my mom’s favorite meals that I make for her...she always takes home the leftovers. I like to serve this with a fruit salad. Press pie crust into a 9" pie plate; set aside. Brown sausage in a skillet over medium heat. Drain; transfer to a large bowl and set aside. Wipe out skillet with a paper towel. Add butter and oil to skillet. Add mushrooms; cover and sauté for 3 to 5 minutes. Add onion and red pepper; cook an additional 8 to 10 minutes. Add vegetables and cheese to sausage; mix well. Spoon into pie crust and set aside. In a separate bowl, whisk together remaining ingredients. Pour into pie crust to cover sausage mixture. Bake, uncovered, at 375 degrees for 40 to 45 minutes, until a knife tip inserted in the center tests clean. Let stand 5 minutes; cut into wedges. Serves 6 to 8

Amy Daily Morrisville, PA

9-inch pie crust 3/4 lb. Italian pork sausage link, casing removed 2 T. butter 1 T. oil 8-oz. pkg. sliced mushrooms 1/2 sweet onion, diced 1 c. red pepper, diced 8-oz. pkg. shredded Colby-Jack cheese 5 eggs, beaten 3/4 c. half-and-half 1/2 t. dry mustard 1/4 t. salt 1/8 t. pepper

Kitchen tip Add 20 to 30% more flavor to your cup of coffee! Simply wet the paper filter before brewing. All-Time- Favorite Recipes from pennsylvania Cooks

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Baked Cinnamon-Apple French Toast Casserole

Bethi Hendrickson Danville, PA

A wonderful addition to a family brunch or a retreat with friends. Wonderful with a cup of coffee, good company and lots of smiles. 1 c. brown sugar, packed 1/2 c. butter, melted 4 t. cinnamon, divided 1/2 t. allspice 4 apples, peeled, cored and thinly sliced 3/4 c. sweetened dried cranberries 1/2 c. chopped pecans, toasted 1 loaf French baguette, sliced 1/2-inch thick 6 eggs, beaten 1-1/2 c. milk 1 T. vanilla extract 1/4 t. nutmeg Garnish: whipped cream

Combine brown sugar, butter, 2 teaspoons cinnamon and allspice in a large bowl; mix well. Add apples and toss to coat. Spread apple mixture evenly in a 13"x9" baking pan sprayed with non-stick vegetable spray. Sprinkle cranberries and pecans over apples. Arrange bread slices on top until completely covered; set aside. In a separate bowl, whisk together eggs, milk, vanilla, remaining cinnamon and nutmeg. Pour evenly over bread slices. Cover pan with aluminum foil and refrigerate for 6 to 24 hours. Bake at 375 degrees for 40 minutes. Remove foil; bake an additional 10 minutes, or until lightly golden. Let cool 5 minutes. Cut into squares; add a dollop of whipped cream. Serves 8 to 10

Brown Sugar-Glazed Bacon A delicious addition to any autumn breakfast table. 1 lb. bacon 1/3 c. brown sugar, packed 1 t. all-purpose flour 1/2 c. pecans, finely chopped

Place a wire rack over a baking sheet. Arrange bacon slices on rack, close together but not overlapping. In a bowl, combine remaining ingredients and sprinkle evenly over bacon. Bake at 350 degrees for about 30 minutes, until bacon is crisp and glazed. Drain on paper towels before serving. Serves 6 to 8

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Caitlin Hagy West Chester, PA

All-Time- Favorite Recipes from pennsylvania Cooks

Quick Jam Danishes You’ll love these easy-to-make breakfast treats. They’re yummy with strawberry, apricot or peach jam...you could even make a batch with several different flavors of jam! Unroll crescent roll dough and separate into triangles. Place one teaspoon cream cheese on the long side of each triangle, mashing lightly; top the cream cheese with one teaspoon jam. Roll up triangle, starting with the long side, to secure cream cheese and jam inside. Pull over the point, pinching sides to seal. Place on an ungreased baking sheet; sprinkle with sugar. Bake at 375 degrees for 18 to 20 minutes, until golden.

Lisa Ashton Aston, PA

8-oz. tube refrigerated crescent rolls 8 t. cream cheese, softened and divided 8 t. favorite-flavor jam, divided Garnish: coarse sugar

Makes 8 servings

Cozy Breakfast Casserole

Robin Robertson East Stroudsburg, PA

A hearty, savory hot dish that I always made on Christmas Eve to pop in the oven on Christmas morning…now that my boys are older, they still request this every year. Combine eggs, milk and mustard in a large bowl; mix well and set aside. Layer bread cubes, sausage and cheese in a greased 13"x9" baking pan. Pour egg mixture over top; refrigerate overnight. Bake, covered, at 350 degrees for 45 minutes. Uncover and bake for an additional 10 minutes. Serves 4 to 6

4 eggs, beaten 2 c. milk 1/2 t. dry mustard 6 slices bread, cubed 1 lb. breakfast sausage links, browned, drained and sliced 8-oz. pkg. shredded Cheddar cheese

All-Time- Favorite Recipes from pennsylvania Cooks

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All-Time- Favorite Recipes from pennsylvania Cooks

CHAPTER TWO

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t Mile-High n u o M

Salads

Toss together great taste and healthy goodness to make market-fresh, satisfying and tasty salads that are packed with full-on flavor.

All-Time- Favorite Recipes from pennsylvania Cooks

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Judy’s Potato Salad This recipe was given to me by a friend who goes to our church. She has always been someone that I know I can count on. It’s the best potato salad in the world...once you try this recipe, you will surely agree! 6 potatoes, peeled and cubed 2 eggs, lightly beaten 2/3 c. water 1/3 c. vinegar 1/2 c. plus 3 T. sugar 1 T. all-purpose flour 1/4 t. dry mustard 1 to 2 t. celery seed 4 to 6 T. mayonnaisestyle salad dressing

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Charlotte Smith Tyrone, PA

Cover potatoes with water in a large saucepan. Cook over medium high heat until tender; drain and transfer to a serving bowl. Meanwhile, in a separate saucepan, combine remaining ingredients except salad dressing. Bring to a boil over medium heat, stirring constantly. Add salad dressing; mix well. Remove from heat and pour over potatoes. Mix well; cover and chill until serving time. Serves 8 to 10

All-Time- Favorite Recipes from pennsylvania Cooks

Tart Apple Salad My husband really likes this nice fall salad. I always serve it at Thanksgiving. Toss together apples, grapes, celery and walnuts in a large serving bowl; sprinkle with sugar. Stir in salad dressing; mix well. Cover and chill until serving time. Fold in whipped cream and cranberries just before serving. Serves 10 to 12

Leona Krivda Belle Vernon, PA

6 tart crisp apples, peeled, cored and chopped 1-1/2 c. seedless red grapes, halved 1 c. celery, finely chopped 1/2 c. chopped walnuts 1/4 c. sugar 1 T. mayonnaise-style salad dressing 1/2 pt. whipping cream, whipped 1/4 c. sweetened dried cranberries

Kitchen tip A fast-fix veggie dip that’s yummy! Stir together 1-1/4 cups sour cream with 1/2 cup mayonnaise and a one-ounce package of dry onion soup mix. Spoon dip into a serving bowl and garnish with minced chives.

All-Time- Favorite Recipes from pennsylvania Cooks

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Pear Harvest Salad

Lori Ritchey Denver, PA

I love a sweet, crunchy salad with fruit and nuts. This is a delicious combination that’s just right for any autumn meal. 8-oz. pkg. mixed salad greens 15-oz. can pear halves, drained and 1/3 c. juice reserved 1/2 c. chopped walnuts or pecans, toasted 1/4 red onion, thinly sliced and separated into rings 2/3 c. blue cheese salad dressing

Place salad greens in a large salad bowl. Top with pear halves, nuts and onion. Stir reserved pear juice into salad dressing; drizzle over salad. Serve immediately. Serves 6 to 8

Kitchen tip Stash bags of fresh salad greens in the fridge along with chopped veggies and even crispy bacon left from breakfast. Toss with dressing for a salad ready in a flash!

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All-Time- Favorite Recipes from pennsylvania Cooks

Strawberry-Cranberry Salad

Charlotte Smith Tyrone, PA

We serve this salad for just about every holiday year ’round...it’s so good you can enjoy it anytime! It needs to chill for quite awhile, so be sure to start a day ahead. In a large bowl, mix together gelatin mix and boiling water; stir until dissolved. Add remaining ingredients; mix well. Cover and chill for 12 to 24 hours. Transfer to a serving bowl; stir before serving. Serves 20.

Tomato-Mozzarella Salad

2 3-oz. pkgs. strawberry gelatin mix 2 c. boiling water 20-oz. can crushed pineapple, drained and 1/2 c. juice reserved 16-oz. can whole-berry cranberry sauce 10-oz. pkg. frozen sliced strawberries, thawed 1 c. chopped walnuts

Joanna Nicoline-Haughey Berwyn, PA

I remember Mom serving this simple salad in the summertime, made with fresh ingredients from Dad’s wonderful garden full of sun-ripe red tomatoes, cucumbers, green peppers and herbs. What great memories! Mix tomatoes, cucumber, cheese and basil together in a serving bowl. Drizzle with oil and toss to mix; sprinkle with salt and pepper. Serves 4

4 tomatoes, cubed 1 cucumber, sliced 1 c. mozzarella cheese, cubed 1 T. fresh basil, chopped 1/4 c. extra virgin olive oil salt and pepper to taste

All-Time- Favorite Recipes from pennsylvania Cooks

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Christmas Celebration Salad

Cyndy DeStefano Mercer, PA

New to our holiday menu last year, this salad has quickly become a favorite. The cranberries add that festive flavor and colorful touch... perfect for the Christmas table. 1 t. salt 2 apples, peeled, cored and chopped 4 c. mixed salad greens 1/2 c. sweetened dried cranberries 1/2 c. glazed almonds 1/2 c. crumbled blue cheese or Gorgonzola cheese

CELEBRATION DRESSING: 1/3 c. cider vinegar 1/3 c. honey 1 t. cinnamon 1/2 t. salt 1/4 c. olive oil

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Dissolve salt in a medium bowl of warm water; add apples to water and let stand several minutes. In a serving bowl, combine remaining ingredients. Drain apples; add to salad. Drizzle Celebration Dressing over top; toss before serving. Celebration Dressing: In a small bowl, whisk together all ingredients except oil. Add oil in a slow stream, whisking constantly, until mixture is smooth. Dressing may be prepared up to 2 weeks ahead of time and stored in the refrigerator in an airtight container. Serves 4

All-Time- Favorite Recipes from pennsylvania Cooks

Crunchy Pea & Peanut Salad

Marcia Shaffer Conneaut Lake, PA

We enjoy this salad when we’re watching the game on television. Combine all ingredients in a bowl; mix well. Cover and chill until ready to serve. Makes 8 to 10 servings

2 10-oz. pkgs. frozen peas 14-oz. can Spanish peanuts 3/4 c. sour cream 4 t. mayonnaise

Fruity Picnic Salad

Barbara Encababian Easton, PA

This fruit-filled salad is scrumptious, and it looks so pretty in a glass serving dish. In a 4-quart glass serving dish, combine oranges and undrained pineapple, fruit cocktail and peaches. Add remaining fruit; set aside. Prepare gelatin mix according to package directions; let cool. Pour over fruit and stir. Cover and refrigerate overnight. Makes 6 to 8 servings

2 11-oz. cans mandarin oranges, drained 20-oz. can pineapple chunks 16-oz. can fruit cocktail 15-oz. can sliced peaches 3 bananas, sliced 1 pt. strawberries, hulled and sliced 3-oz. pkg. raspberry gelatin mix

All-Time- Favorite Recipes from pennsylvania Cooks

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Kathleen’s BLT Salad

Kathleen Harden Latrobe, PA

I used to make stuffed tomatoes, but they always seemed so timeconsuming so I came up with this salad version. It’s also a wonderful, tasty way to use up those healthy, fresh tomatoes from the garden!

1 to 2 T. mayonnaise 1 t. vinegar 1/8 t. seafood seasoning 1/4 head iceberg lettuce, torn into bite-size pieces 2 tomatoes, cut into wedges 1/2 c. bacon, crisply cooked and crumbled 1/2 c. shredded Cheddar cheese

Whisk together mayonnaise, vinegar and seasoning. Set aside. Arrange lettuce and tomatoes on salad plates. Top with bacon and cheese. Drizzle with dressing. Toss before serving. Serves 2

bonus idea Spice up your meal planning with some new ideas when you host a recipe swap party! Invite friends to bring a favorite casserole along with enough recipe cards for each guest. While everyone is enjoying the potluck of scrumptious food, collect the recipe cards, make a stack for everyone, and hand out when the party is over.

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All-Time- Favorite Recipes from pennsylvania Cooks

Best Pennsylvania Dutch Potato Salad

Bethi Hendrickson Danville, PA

Our family lived away from home while my husband Brian served in the Army. Whenever I felt homesick for central Pennsylvania, I would make this yummy potato salad. It was always a fantastic addition to our evening supper and made me feel a little closer to our hometown. Cover potatoes with water in a stockpot. Cook over medium heat until tender, about 15 minutes; drain. Immediately run cold water over potatoes; cool and set aside. In a blender, combine bacon, reserved drippings and remaining ingredients except celery and garnish. Process until well mixed; pour into a saucepan. Cook over medium heat until thickened and bubbly, whisking frequently. Combine potatoes and celery in a large bowl. Pour hot mixture over top and toss to mix. Cover and refrigerate for several hours before serving. Garnish with parsley. Serves 8 to 10

6 to 8 potatoes, peeled and cubed 1 lb. bacon, crisply cooked, crumbled and 2 T. drippings reserved 2 eggs, beaten 1 c. milk 1 c. water 3/4 c. vinegar 3/4 c. sugar or caloriefree powdered sweetener 3 T. all-purpose flour 1/8 t. pepper 3 stalks celery, diced Garnish: chopped fresh parsley

All-Time- Favorite Recipes from pennsylvania Cooks

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Mom’s Famous Potato Salad

Christina Mamula Aliquippa, PA

This was Mom’s specialty. She made it only during the holidays. At times, I think we were more excited about her potato salad at Christmas than the gifts from Santa! 6 to 7 lbs. potatoes, peeled and cubed 1 doz. eggs, hard-boiled, peeled and chopped 1-1/2 c. celery, chopped 1 c. onion, chopped 2 t. vinegar 2-1/2 c. mayonnaise-type salad dressing 2-1/2 T. mustard 2 t. dill pickle juice 3/4 c. sugar 1/3 c. milk

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In a large stockpot over high heat, cover potatoes with water and bring to a boil. Cook for 20 to 25 minutes, until potatoes are tender. Drain, but do not rinse. Transfer potatoes to a large serving bowl; allow to cool. Add eggs, celery and onion. In a separate bowl, whisk together remaining ingredients. Pour over potato mixture; mix well. Cover and chill before serving. Serves 10 to 12

All-Time- Favorite Recipes from pennsylvania Cooks

Fajita & Bowties Salad Bowl

Jen Stout Blandon, PA

A spicy twist on pasta salad. Combine lime juice and spices in a food processor or blender. Process until almost smooth; drizzle in oil and process until blended. Set aside. In a large bowl, combine beans, corn, salsa, tomatoes, pasta and lime juice mixture; toss to combine. Gently mix in tortilla chips and cheese. Serves 4

1/4 c. lime juice 1 T. ground cumin 1/2 t. chili powder 1/2 c. fresh cilantro, chopped 1/2 c. olive oil 15-oz. can black beans, drained and rinsed 11-oz. can corn, drained 1 c. salsa 2 tomatoes, chopped 8-oz. pkg. bowtie pasta, cooked 2 c. tortilla chips, crushed 1 c. shredded Cheddar cheese

All-Time- Favorite Recipes from pennsylvania Cooks

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Summer Tortellini Salad

Jen Stout Blandon, PA

Include any favorite veggies...a garnish of tomato wedges or orange slices and parsley sprigs is nice. 8-oz. pkg. cheese tortellini, cooked and cooled 1 tomato, chopped 3 to 4 slices hard salami, thinly sliced lengthwise 3 to 4 mushrooms, sliced 4 to 5 Kalamata olives, pitted and chopped 1/2-inch thick slice mild Cheddar cheese, cut into 1/2-inch cubes 1/2-inch thick slice mozzarella cheese, cut into 1/2-inch cubes 1/2-inch thick slice provolone cheese, cut into 1/2-inch cubes 1/4 c. olive oil 1 clove garlic, finely minced 1/4 t. garlic salt 1/8 t. pepper 2 to 3 T. cider vinegar Optional: 1 t. red pepper flakes

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In a large bowl, combine tortellini, tomato, salami, mushrooms, olives and cheeses; set aside. Whisk together oil, garlic, garlic salt, pepper, vinegar and red pepper flakes, if using, until thoroughly mixed. Pour over the salad; mix well. Refrigerate for a few hours to overnight. Serves 8

All-Time- Favorite Recipes from pennsylvania Cooks

Summer Spinach Salad with Feta

Michelle Matuizek Springdale, PA

When friends are coming over for lunch or dinner, “wow” them with this summer salad! Combine first 5 ingredients in a large salad bowl; gently toss. Add dressing to taste; sprinkle with croutons. Serves 7

9-oz. pkg. baby spinach 1-qt. container strawberries, hulled and sliced 2 c. blackberries 10-oz. pkg. chopped walnuts 2 8-oz. pkgs. crumbled feta cheese 16-oz. bottle raspberrywalnut vinaigrette Garnish: 6-oz. pkg. croutons

just for fun In 1946, Philadelphia became home to the first computer.

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All-Time- Favorite Recipes from pennsylvania Cooks

CHAPTER THREE

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ettysbur G s a d o g Go

Soups & Sandwiches Gather 'round the table

together with family & Friends to cozy up with a bowl of hearty soup or make a tasty sandwich perfect for pack’n in the yumminess for a busy day in Pennsylvania.

Bacon Cheesy Hot Dogs

Denise Evans Moosic, PA

Raising seven children, my mom figured out ways to serve a hot meal every night. This is a delicious, affordable recipe...my twist is the cheese over the bacon. Mom only used bacon. Either way, they are great. Serve with French fries.

8 to 10 hot dogs 8 to 10 thin slices bacon 8 to 10 slices of sharp wite or american cheese, halved 8 to 10 hot dog rolls, split and warmed Optional: catsup

Slice hot dogs down the center, but not all the way through. Place a bacon slice in the center of each hot dog; place on a broiler pan. Broil until bacon is almost browned. Remove from oven; top each slice of bacon with 2 half-slices of cheese. Broil for up to one minute, until cheese is melted. Place hot dogs in rolls; top with catsup, if desired. Serves 4 to 5

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All-Time- Favorite Recipes from pennsylvania Cooks

SoutH-of-the-Border Turkey Burgers

Patricia Flak Erie, PA

For everybody who thinks turkey burgers are tasteless, give these a try...I get requests for them all the time! Serve on your favorite hamburger buns. Combine all ingredients in a bowl. Mix well and shape into 4 patties; set aside. Spray an aluminum foil-lined broiler pan with non-stick vegetable spray. Place patties on pan. Broil for 5 to 6 minutes on each side, to desired doneness.

1 lb. lean ground turkey breast 1/2 red pepper, chopped 1/2 t. ground cumin 1/2 t. chili powder

Serves 4

1/8 t. hot pepper sauce

dinnertime conversation Pittsburgh has over 300 sets of citymaintained steps. If they were stacked on top of each other, they would reach over 26,000 feet high...that's higher than a lot of the Himalayan Mountains!

All-Time- Favorite Recipes from pennsylvania Cooks

35

Sloppy Joe Pocket Pies Need something quick to take for the kids to eat after the game? They’ll love these yummy little pockets! 2 lbs. ground beef chuck 1 onion, chopped 16-oz. can Sloppy Joe sauce 1-1/2 t. garlic powder 6 9-inch pie crusts 1 c. shredded Cheddar cheese 1 egg yolk, lightly beaten

In a large skillet, brown beef and onion over mediumhigh heat; drain. Stir in sauce and garlic powder. Reduce heat to low; simmer for 20 minutes. Remove from heat; cool slightly. Meanwhile, on a lightly floured surface, unroll pie crusts. With a 5-inch round cutter, cut 5 circles from each crust, re-rolling dough as necessary. Spoon 2 tablespoons beef mixture into the center of each circle; top with 1-1/2 teaspoons cheese. Lightly brush edges of circles with egg yolk; fold over to enclose filling. Crimp edges with a fork to seal. Place pies on lightly greased baking sheets. Bake at 400 degrees for 20 minutes, or until golden. Best if served immediately. Makes 2-1/2 dozen

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Mel Chencharick Julian, PA

All-Time- Favorite Recipes from pennsylvania Cooks

Laurel Pizza Burgers This recipe was given to me by Donna Gentile, my best friend for many years. Our children attended elementary school together and loved these mini pizzas that were served in the cafeteria. All the kids couldn’t wait to get one! Brown beef in a skillet over medium heat; drain. Stir in remaining ingredients except buns. Simmer over low heat for about 10 minutes, until cheese melts. Separate buns and arrange, cut-side up, on an ungreased baking sheet. Spoon beef mixture onto buns. Bake, uncovered, at 350 degrees for about 20 minutes, until golden. Serves 8

Debby Hardisky New Castle, PA

1 lb. ground beef 1/2 lb. bologna, ground or very finely chopped 1-1/2 c. pasteurized process cheese spread, shredded 1-1/2 c. spaghetti sauce 1 t. dried parsley 1/4 t. dried oregano 8 sandwich buns, split

presentation Attach a strand of cool burning light bulbs to the underside of a patio table umbrella or along a fence to create an enchanting effect.

All-Time- Favorite Recipes from pennsylvania Cooks

37

Auntie B’s Hamburger BBQ

Bethi Hendrickson Danville, PA

My Aunt Barb used to make this recipe all the time when I was a kid. Now I make it for my family. It can be made ahead or even frozen for busy evenings. It is a family favorite! 1 lb. ground beef Optional: 1/2 c. onion, chopped 1/2 c. catsup 3 to 4 T. brown sugar, packed 2 T. Worcestershire sauce 2 T. water 1 T. white vinegar 1 T. mustard 8 hamburger buns, split Optional: 8 slices cheese

38

In a skillet over medium heat, brown beef with onion, if using; drain. In a small bowl, combine remaining ingredients except buns and cheese. Whisk until smooth; pour over beef mixture. Reduce heat to low; simmer for 15 to 20 minutes, stirring occasionally. Serve on hamburger buns, topped with cheese, if desired. Serves 8

All-Time- Favorite Recipes from pennsylvania Cooks

The Best Chicken Noodle Soup

Evelyn Belcher Monroeton, PA

My daughter gave me this recipe years ago... now it’s my favorite! Cook noodles according to package directions; drain and set aside. Meanwhile, combine broth, salt and poultry seasoning in a very large pot; bring to a boil over medium heat. Stir in vegetables; reduce heat, cover and simmer for 15 minutes, or until vegetables are tender. Combine cornstarch with cold water in a small bowl; gradually add to soup, stirring constantly until thickened. Stir in chicken and noodles; heat through, about 5 to 10 minutes. Serves 8 to 10

16-oz. pkg. thin egg noodles, uncooked 12 c. chicken broth 1-1/2 t. salt 1 t. poultry seasoning 1 c. celery, chopped 1 c. onion, chopped 1 c. carrot, peeled and chopped 1/3 c. cornstarch 1/4 c. cold water 4 c. cooked chicken, diced

All-Time- Favorite Recipes from pennsylvania Cooks

39

Hearty Hamburger Veggie Soup

Lori Ritchey Denver, PA

Every Christmas, our church presents a Living Nativity scene. Several ladies and gentlemen of our congregation bring crocks of soup to keep the actors warm when they are a part of the scenes outside. Everyone enjoys the food & fellowship in the church kitchen...this soup has become a favorite! The recipe can easily be doubled to feed more.

1 lb. lean ground beef 1 T. garlic powder 14-1/2 oz. can Italianseasoned diced tomatoes 2 10-1/2 oz. cans beef broth 16-oz. pkg. frozen soup vegetables 1 T. onion powder 1 t. pepper 1 T. Worcestershire sauce

40

In a large stockpot over medium heat, brown beef with garlic powder; drain. Add tomatoes with juice and remaining ingredients; bring to a boil. Reduce heat to low; simmer for about 45 minutes, stirring occasionally. Serves 6 to 8

All-Time- Favorite Recipes from pennsylvania Cooks

French-Fried Tomato Sandwiches

Jody Somogyi Allentown, PA

You’ve never tasted anything like these yummy sandwiches before! The recipe was handed down from my grandmother. In a bowl, combine sour cream, cheese and herbs. Season with lemon juice, salt and pepper; set aside. Using half of butter, spread butter on one side of each bread slice. Spread sour cream mixture on the buttered side of 4 slices, leaving a 1/4-inch border. Place a slice of tomato on each slice of buttered bread. Arrange remaining bread slices on the tomatoes, butter-side down. Press sandwiches together slightly. In a shallow dish, beat eggs and milk together; season with more salt and pepper. Melt remaining butter in a large heavy skillet over medium heat. Dip both sides of each sandwich into milk mixture; allow sandwiches to soak up milk mixture for a few seconds before transferring them to skillet. Cook sandwiches for 2 to 3 minutes on each side, until crisp and golden. Drain sandwiches on paper towels; cut into quarters and serve.

1/2 c. sour cream 1/2 c. Gruyère cheese, grated 2 T. fresh dill, snipped 2 T. fresh chives, snipped lemon juice to taste salt and white pepper to taste 3 T. butter, softened and divided 8 slices white or wheat bread, crusts trimmed 2 ripe tomatoes, sliced 1/4-inch thick 2 eggs 1/4 c. milk

Serves 4

All-Time- Favorite Recipes from pennsylvania Cooks

41

Brown Sugar Barbecues

Kathy Majeske Denver, PA

There are many recipes for making barbecues, but this one has been in my family for as long as I can remember. It’s a time-saver...there’s no need to brown the ground beef first.

1 c. water 3/4 c. catsup 2 T. brown sugar, packed 1 onion, chopped 2 T. mustard 1 T. chili powder 2 t. salt 1 t. pepper 2 lbs. lean ground beef 12 sandwich buns, split

42

In a large saucepan, mix all ingredients except ground beef and buns. Bring to a boil over medium heat. Add uncooked beef; simmer for about 20 to 30 minutes. Spoon onto buns. Serves 12

All-Time- Favorite Recipes from pennsylvania Cooks

Creamy Veggie Sandwiches

Kelly Alderson Erie, PA

My kids like this meatless sandwich spread very much. Sometimes we’ll change it up by adding diced cucumber, thinly sliced radish or whatever else is on hand in the fridge. Place broccoli in a small microwave-safe bowl; add one tablespoon water. Cover with plastic wrap. Microwave for 3 minutes, or until crisp-tender. Drain well and cool; chop finely. In a separate bowl, combine broccoli, remaining vegetables and ricotta cheese. Spread mixture on 2 slices bread; top with remaining bread. Serves 2

1/4 c. broccoli flowerets 1/4 c. red pepper, diced 1/2 c. carrot, peeled and finely shredded 1-1/4 c. ricotta cheese 4 slices whole-wheat or country-style bread, crusts trimmed

presentation For take-home gifts, fill Mason jars with your own special savory sauce. Tie on a recipe card and a BBQ brush with a bit of jute...your guests will love it!

All-Time- Favorite Recipes from pennsylvania Cooks

43

Darci’s Pizza Burgers

Darci Heaton Woodbury, PA

Very simple to make and budget-friendly, this slow-cooker recipe can be doubled or tripled for a potluck or party. Make it your own with any spices and extra touches you like. Yummy!

1 lb. ground beef salt, pepper, onion powder and garlic powder to taste 1 to 1-1/2 15-oz. jars pizza sauce 1 c. shredded mozzarella cheese 3-oz. pkg. pepperoni, diced 1 t. Italian seasoning 6 to 8 sandwich buns, split 6 to 8 slices mozzarella cheese

Brown beef in a skillet over medium heat; drain. Season with salt, pepper, onion powder and garlic powder. Spoon beef into a slow cooker. Add desired amount of pizza sauce, shredded cheese and pepperoni; stir well. Cover and cook on low setting for 4 hours, or until hot and bubbly. About 30 minutes before serving, sprinkle in Italian seasoning; stir. To serve, spoon onto buns; top with a cheese slice. Serves 6 to 8

just for fun The oldest gas station in the U.S. is located in Altoona...Reighard's Gas Station opened in 1909, and is still in business today.

44

All-Time- Favorite Recipes from pennsylvania Cooks

Kay’s Bacon-Tomato Sandwiches

Cheryl Lagler Zionsville, PA

When my children were young, my friend Kay and I would get together monthly to visit and have lunch. Kay first prepared this sandwich and I knew I had a quick & delicious dinner recipe for my family. The flavors blend together in a truly scrumptious sandwich! Combine mayonnaise and mustard; spread evenly over cut side of rolls. Layer remaining ingredients on rolls in order given. Close sandwiches and place on an ungreased baking sheet. Bake at 350 degrees for 5 to 8 minutes, or until cheese melts. Serves 4

1/3 c. mayonnaise 1 T. mustard 4 onion rolls, split 8 slices bacon, crisply cooked 4 slices tomato 12 slices red onion 12 slices cucumber 8 slices Cheddar cheese

All-Time- Favorite Recipes from pennsylvania Cooks

45

Red Pepper & Chicken Bagels

Janice Pigga Bethlehem, PA

This is a quick recipe that’s perfect whenever time is short.

2 boneless, skinless chicken breasts 1/8 t. salt 1/8 t. pepper 1/4 c. balsamic vinegar 3 T. Worcestershire sauce 2 bagels, split 2 slices fresh mozzarella cheese 2 slices roasted red pepper

Place chicken between 2 pieces of wax paper; pound until thin. Sprinkle with salt and pepper. In a bowl, combine vinegar and Worcestershire sauce; marinate chicken 10 to 15 minutes. Drain and discard marinade. Place chicken on a lightly greased grill or in a skillet over medium heat. Cook and turn chicken until golden and juices run clear, about 20 minutes. Place chicken on bagel halves; top with cheese, pepper slices and remaining bagel halves. Arrange on an ungreased baking sheet and bake at 350 degrees until cheese is melted, about 5 to 10 minutes. Serves 2

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All-Time- Favorite Recipes from pennsylvania Cooks

Roasted Veggie Rolls Here’s a super recipe for your bushel of zucchini! Arrange mushrooms and zucchini on a greased baking sheet. Bake at 400 degrees for 10 minutes. Add tomato to the baking sheet and continue baking 15 minutes longer, turning vegetables halfway through baking time. In a food processor, combine remaining ingredients except rolls and cheese; pulse to blend. Spread artichoke mixture over split rolls; layer with vegetables and cheese. Serves 2

Becky Tetlak Mountain Top, PA

2 portabella mushroom caps 1 zucchini, thinly sliced 1 tomato, sliced 6-oz. jar artichoke hearts, drained 1 clove garlic, minced 1 T. olive oil 1/2 t. lemon juice 1/8 t. kosher salt pepper to taste 2 multi-grain rolls, split 1/4 c. crumbled feta cheese

All-Time- Favorite Recipes from pennsylvania Cooks

47

Cheeseburger Roll-Ups

Kelly Alderson Erie, PA

Made before we ever leave to go camping, these super-simple sandwiches disappear just as soon as our tent is set up!

2 lbs. ground beef 3/4 c. soft bread crumbs 1/2 c. onion, minced 2 eggs, beaten 1-1/2 t. salt 1-1/2 t. pepper 12-oz. pkg. shredded Cheddar cheese 6 to 8 sandwich buns, split Garnish: catsup, mustard and lettuce

In a large bowl, combine beef, bread crumbs, onion, eggs, salt and pepper; mix well. Pat out into an 18inch by 14-inch rectangle on a piece of wax paper. Spread cheese over meat, leaving a 3/4-inch border around edges. Roll up jelly-roll fashion starting at short edge. Press ends to seal. Place on a lightly greased 15"x10" jelly-roll pan. Bake at 350 degrees for one hour, or until internal temperature on a meat thermometer reaches 160 degrees. Let stand for at least 10 minutes before slicing. Slice and serve on buns; garnish as desired. Serves 6 to 8

just for fun In 1909, Forbes Field, the first baseball stadium was built in Pittsburgh.

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All-Time- Favorite Recipes from pennsylvania Cooks

Mom’s Sandwich Spread

Karen Vasicak Swoyersville, PA

My mother often made these sandwiches for us as kids...they’re great to take on trips and enjoy with a bag of potato chips. There are a lot of sandwich spread recipes; however, Mom’s recipe is different because it includes a green pepper...it adds a tasty spin to the usual sandwich spread flavor. Combine all ingredients except salad dressing and bread in a meat grinder. Process to desired consistency. Stir in salad dressing to taste. Assemble sandwiches. Serves 8 to 12

1 lb. bologna, coarsely chopped 1 onion, coarsely chopped 16-oz. jar sweet pickles, drained and coarsely chopped 1 green pepper, coarsely chopped mayonnaise-style salad dressing to taste 1 loaf sliced white bread

All-Time- Favorite Recipes from pennsylvania Cooks

49

Family-Favorite Pork Barbecue

Gladys Brehm Quakertown, PA

A family recipe handed down by generations. I tried different ingredients until I liked the taste. The sauce is also good made with ground beef, browned and combined with the other ingredients.

2 to 3-lb. pork butt roast 1 c. celery, chopped 3/4 c. onion, chopped 1-1/2 c. catsup 1/4 c. brown sugar, packed 1/4 c. cider vinegar 1 T. mustard hamburger buns, split

50

Place roast in a large slow cooker; do not add anything. Cover and cook on low setting for 6 to 8 hours, until well done. Remove roast; drain juices from slow cooker. Return roast to slow cooker; shred with 2 forks. Stir in remaining ingredients except buns. Cover and cook on low setting for an additional 4 to 6 hours, until flavors are blended and vegetables are tender. Serve pork mixture on buns. Serves 10 to 12

All-Time- Favorite Recipes from pennsylvania Cooks

Fire-Roasted Tomato & Sausage Grinders

Mel Chencharick Julian, PA

These grinders are just the best! Made in a slow cooker, they’re ready when you get home from work. Place sausage links in a 6-quart slow cooker; set aside. For sauce, combine diced and crushed tomatoes with juice, vinegar, garlic and seasonings. Mix well; spoon over sausage links. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. To serve, place 2 cheese slice halves and one sausage link on the bottom half of each roll. Place on a broiler pan; broil 5 inches from heat until cheese is melted, 2 to 3 minutes. Spoon some roasted peppers onto sausages; add top halves of rolls. Serve with sauce from slow cooker in small bowls for dipping. Serves 10

10 hot or sweet Italian pork sausage links 2 14-1/2 oz. cans fireroasted diced tomatoes 28-oz. can crushed tomatoes 1 T. balsamic vinegar 6 cloves garlic, minced 2 t. dried basil 1 t. dried oregano 1/2 t. red pepper flakes 1/2 t. salt 1/2 t. pepper 10 slices provolone cheese, halved 10 French-style rolls or hoagie buns, split Garnish: roasted red peppers

All-Time- Favorite Recipes from pennsylvania Cooks

51

Auntie B’s BBQ Roast Sandwiches

Bethi Hendrickson Danville, PA

This recipe is a favorite for quick suppers or large groups. You can use a pork roast instead of beef in this recipe too...both are fantastic. Serve on hearty rolls and you have a winner!

3 to 4-lb. beef chuck roast 1 c. tomato juice 1/4 c. Worcestershire sauce 1 T. white vinegar 1 t. dry mustard 1 t. chili powder 1/4 t. garlic powder hearty rolls, split

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Spray a slow cooker with non-stick vegetable spray; add roast and set aside. In a small bowl, combine remaining ingredients except rolls. Stir until mixed well; pour mixture over roast. Cover and cook on low setting for 8 to 10 hours, or on high setting for 5 to 6 hours, until roast is very tender. Shred roast with 2 forks. Serve beef on rolls, drizzled with a little of the sauce from slow cooker. Serves 10-12

All-Time- Favorite Recipes from pennsylvania Cooks

Meatball Hoagies

Virginia Watson Scranton, PA

Hoagies, submarines, grinders, po’ boys...whatever you call ’em, just call us for dinner! In a large bowl, combine beef, bread crumbs, egg, onion, Parmesan cheese, salt and Worcestershire sauce. Using your hands, mix just until combined. Form into one-inch meatballs. Cook meatballs in a large skillet, turning occasionally, until browned on all sides. Remove meatballs to a slow cooker; top with pasta sauce. Cover and cook on low setting for about 2 hours, stirring after one hour. To serve, spoon several meatballs into each bun; top with a spoonful of sauce and a slice of cheese. Serves 6 to 8

1 lb. lean ground beef 1/2 c. Italian-flavored dry bread crumbs 1 egg, beaten 2 T. onion, minced 1 T. grated Parmesan cheese 1 t. salt 1 t. Worcestershire sauce 32-oz. jar pasta sauce hoagie rolls, split Garnish: sliced mozzarella cheese

All-Time- Favorite Recipes from pennsylvania Cooks

53

Prosciutto, Brie & Apple Panini

Katie Majeske Denver, PA

This is one of our favorite sandwiches. It’s great in the fall or winter with a cup of creamy tomato soup. 1/4 c. butter, softened 1 green onion, finely chopped 1/2 t. lemon juice 1/4 t. Dijon mustard 4 slices sourdough bread 3/4 lb. prosciutto or deli ham, thinly sliced 1/2 lb. brie cheese, cut into 4 pieces and rind removed 1 Granny Smith apple, peeled, cored and thinly sliced

54

In a bowl, beat butter until creamy. Stir in onion, lemon juice and mustard until smooth. Spread half the butter mixture on one side of 2 bread slices; place butter-side down on a heated panini maker or griddle. Top with prosciutto or ham, cheese and apple slices. Top with another slice of bread, spreading remaining butter on the outside. Cook until toasted and cheese is melted. Serves 2

All-Time- Favorite Recipes from pennsylvania Cooks

Pepperoni Pizza Burgers

Janice Woods Northern Cambria, PA

My family just loves pizza and burgers, so this makes for a great change at mealtime. In a large bowl, combine beef, sausage and seasoning. Mix well; form into 6 patties. Heat a large skillet over medium-high heat. Add patties and cook to desired doneness, about 4 minutes per side. Reduce heat to low. When patties are nearly done, top each patty with 2 slices cheese and 5 to 6 slices pepperoni. Cover skillet; continue cooking until done, cheese is melted and pepperoni is warmed through. Spread cut sides of rolls with softened butter. In a separate skillet over medium heat, toast rolls until crisp and golden. Spread cut sides of rolls with sauce; sprinkle with Parmesan cheese. Place patties on bun bottoms; add tops. Serve immediately. Serves 6

1-1/2 lbs. lean ground beef 1/2 lb. Italian ground pork sausage 1/2 t. Italian seasoning 12 slices mozzarella and/ or provolone cheese 3-oz. pkg. sliced pepperoni 6 kaiser rolls, split softened butter to taste 3/4 c. marinara or pizza sauce, warmed grated Parmesan cheese to taste

All-Time- Favorite Recipes from pennsylvania Cooks

55

Hungarian Barbecued Wieners

Marcia Shaffer Conneaut Lake, PA

This recipe was handed down to me by my 82-year-old neighbor who is Hungarian. Every time I serve these wieners, I celebrate our friendship of over 40 years. They’re a favorite on the 4th of July… so easy for kids to serve themselves when they come back from swimming in the lake. Happy eating! 2 T. butter 1 lb. hot dogs 1/3 c. green pepper, finely chopped 1/3 c. onion, finely chopped 10-3/4 oz. can tomato soup 2 T. brown sugar, packed 1 T. Worcestershire sauce 1 T. vinegar 1 T. mustard

Melt butter in a skillet over medium heat. Add hot dogs, green pepper and onion; cook until hot dogs are browned. Stir in remaining ingredients. Cover; simmer for 30 minutes, stirring occasionally. Serve hot dogs on buns, topped with some of the sauce from skillet. Serves 8

8 hot dog buns, split

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All-Time- Favorite Recipes from pennsylvania Cooks

Debbie’s Savory Roast Sandwiches

Debbie Fuls Furnace, PA

This recipe is one I make for out-of-town guests. Place roast in a slow cooker; set aside. Mix together remaining ingredients except rolls; pour over roast. Cover and cook on low setting for 5 to 6 hours. Remove roast from slow cooker; shred with 2 forks. Return shredded meat to slow cooker; heat through and serve on rolls. Serves 10 to 12

3 to 4-lb. beef or pork roast 14-oz. bottle catsup 1/2 c. taco sauce 1 onion, chopped 2 cloves garlic, pressed 2 T. brown sugar, packed 2 T. Worcestershire sauce 1 T. vinegar 1/8 t. dried oregano 1/8 t. dry mustard 1/8 t. pepper 10 to 12 hard rolls, split

dinnertime conversation Pennsylvania is one of the few U.S. states that is a commonwealth, which has no legal meaning but emphasizes the role of the people in the state’s government. (The others are Kentucky, Virginia and Massachusets.)

All-Time- Favorite Recipes from pennsylvania Cooks

57

Tailgate Sandwich Ring

Crystal Vogel Springdale, PA

I make this for all my tailgating parties...my husband and friends request it all the time. 2 11-oz. tubes refrigerated French bread dough 1/2 lb. bacon, crisply cooked and crumbled 3/4 c. mayonnaise 1 T. green onion, chopped 1/2 lb. deli sliced turkey 1/2 lb. deli sliced ham 1/2 lb. sliced provolone cheese 2 tomatoes, sliced 2 c. lettuce, chopped

Spray a Bundt® pan with non-stick vegetable spray. Place both tubes of dough into pan, seam-side up, joining ends together to form one large ring. Pinch edges to seal tightly. Lightly spray top of dough with non-stick vegetable spray. Bake at 350 degrees for 40 to 45 minutes, until golden. Carefully turn out; cool completely. Combine bacon, mayonnaise and onion; mix well. Slice bread horizontally. Spread half the bacon mixture over bottom half of bread. Top with turkey, ham and provolone. Place on an ungreased baking sheet. Bake at 350 degrees until cheese melts. Top with tomatoes and lettuce. Spread remaining bacon mixture on top half; place over lettuce. Slice into wedges. Serves 8

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All-Time- Favorite Recipes from pennsylvania Cooks

Roast Beef & Herbed Cheese Sandwiches

Judi Towner Clarks Summit, PA

These easy, delicious sandwiches are guaranteed to please any crowd! I’ve served them on various types of bread for ladies’ bridal and baby shower luncheons...also served them on hard rolls at Super Bowl parties, and men love them too! I made them for my young grandsons, and they ate them up and asked for more. The cheese spread even makes a great dip for crackers and veggies. In a bowl, combine all ingredients except beef and bread. Blend well with an electric mixer on low speed until smooth. Cover and chill in refrigerator if not using immediately. To serve, spread generously on bread or rolls; top with slices of roast beef. Serves 4

8-oz. pkg. cream cheese, softened 1 T. lemon juice 1/2 t. garlic powder 1/2 t. dried basil 1/2 t. dill weed 1/2 t. dried parsley 1/2 t. celery salt 1/4 t. pepper 1 lb. thinly sliced deli roast beef sliced rye bread or hard rolls

All-Time- Favorite Recipes from pennsylvania Cooks

59

Brilliant Brick Sandwiches

Linda Kilgore Kittanning, PA

This is my husband’s recipe. One day he told the kids and me that he was making “brick sandwiches” for supper. The three of us just thought, OK, this better be good! Well...I believe it was the best sandwich I ever ate. The brick flattens the sandwich and cooks all the ingredients together. Absolutely delicious!

12 thick slices Italian bread 1 lb. deli baked ham, thinly sliced 1 lb. Swiss cheese, thinly sliced 1 onion, thinly sliced 1 tomato, thinly sliced 1/2 to 1 c. shredded lettuce 2 to 3 T. mayonnaise 1 T. olive oil

60

Wrap a clean new brick in aluminum foil. Place brick on an electric griddle; preheat over medium-high heat. Layer 6 bread slices with remaining ingredients except mayonnaise and oil. Spread one side of remaining bread slices with mayonnaise; close sandwiches. Brush outsides of sandwiches with oil. Place one sandwich on hot griddle; set the brick on top of the sandwich. Cook until sandwich is golden on both sides. Repeat with remaining sandwiches. Serves 6

All-Time- Favorite Recipes from pennsylvania Cooks

Mom’s Hot Turkey Sandwiches

Katie Majeske Denver, PA

These sandwiches are so good...the recipe has been in our family for a long time! They’re always a hit, and they’re easy to make. Often I’ll buy a turkey breast and roast it so I can prepare this the following day. Combine all ingredients except buns in a large slow cooker. Cover and cook on low setting for 3 to 4 hours, until bubbly and cheese is melted. Stir; spoon onto buns. Serves 12 to 16

8 c. cooked turkey, cubed 1 to 1-1/2 c. pasteurized process cheese spread, cubed 1 c. turkey or chicken broth 10-3/4 oz. can cream of mushroom or chicken soup 12 to 16 sandwich buns, split

All-Time- Favorite Recipes from pennsylvania Cooks

61

Teriyaki Steak Subs

Virginia Watson Scranton, PA

We really enjoy these sandwiches at all our winter tailgating parties. They’re great for an easy dinner too.

1/2 c. onion, chopped 1/2 c. soy sauce 1/4 c. red wine or beef broth 1 T. fresh ginger, peeled and grated 2 t. garlic, minced 1 T. sugar 3 lbs. beef round steak, cut crosswise into thirds 8 to 10 sub buns, split Garnish: thinly sliced onion

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In a bowl, combine all ingredients except beef, buns and garnish. Layer beef pieces in a slow cooker, spooning some of the onion mixture over each piece. Cover and cook on low setting for 6 to 7 hours, until beef is tender. Remove beef to a platter, reserving cooking liquid in slow cooker. Let beef stand several minutes before thinly slicing. To serve, place sliced beef on buns; top with sliced onion and some of the reserved cooking liquid. Serves 8 to 10

All-Time- Favorite Recipes from pennsylvania Cooks

Chili Dog Wraps

Jen Stout Blandon, PA

These are great for the kids! Warm tortillas as directed on package. Place one hot dog and 3 tablespoons chili on each tortilla. Roll up tortillas; place seam-side down in a greased 13"x9" baking pan. Spoon salsa over tortillas. Cover and bake at 350 degrees for 20 minutes. Sprinkle with cheese and bake, uncovered, about 5 minutes longer, or until cheese has melted. Serves 10

10 6 or 8-inch flour or corn tortillas 10 hot dogs 16-oz. can chili 16-oz. jar salsa 1 c. shredded Cheddar or Monterey Jack cheese

All-Time- Favorite Recipes from pennsylvania Cooks

63

Tangy Teriyaki Sandwiches

Kelly Alderson Erie, PA

What a combination of flavors...what a winner! 1-1/2 lbs. skinless turkey thighs 1/2 c. teriyaki baste and glaze sauce 3 T. orange marmalade 1/4 t. pepper

Combine all ingredients except buns in a slow cooker; cover and cook on low setting for 9 to 10 hours. Remove turkey and shred meat, discarding bones; return to slow cooker. Cover and cook on high setting for 10 to 15 minutes, until sauce is thickened. Serve on hoagie buns.

4 hoagie buns, split

Serves 4

dinnertime conversation Bob Hoffman of York is hailed the world round as the Father of Weightlifting. Hoffman started York Barbell Corp. in 1932 and preached the gospel of physical fitness throughout his life as an U.S. Olympic coach, businessman and philanthropist.

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All-Time- Favorite Recipes from pennsylvania Cooks

Chicken-Apple Sliders

Katie Majeske Denver, PA

I love slider sandwiches! They are just the right size, especially when paired with salads and sides. This is one of our favorites. In a large bowl, combine apple, celery and seasonings; toss to mix. Add honey, chicken and half of bacon. Stir until combined; do not overmix. Form into 8 small patties. Grill or pan-fry patties about 4 minutes on each side, until chicken is no longer pink. If desired, top with a piece of cheese during the last few minutes of cooking. Place patties on rolls; top with remaining bacon and other toppings, as desired. Serves 8

1 Granny Smith apple, cored and shredded 1/4 c. celery, finely chopped 1/2 t. poultry seasoning 1/4 t. pepper 1/4 t. salt 2 T. honey 1 lb. ground chicken 8 slices bacon, crisply cooked, crumbled and divided Optional: 2 slices favorite cheese, quartered 8 mini rolls, toasted and split Garnish: mayonnaise, shredded lettuce, sliced tomato and onion

All-Time- Favorite Recipes from pennsylvania Cooks

65

Beth’s Stuffed Burgers

Heather Strauss Waynesboro, PA

My sister Beth developed this recipe one day on a whim...it’s been a family favorite ever since! 2 lbs. lean ground beef 2 eggs, beaten 1/2 c. dry bread crumbs 1/2 c. onion, finely chopped 1/2 c. finely shredded Cheddar cheese 1/4 to 1/2 c. barbecue sauce 8 hamburger buns, split and toasted Garnish: favorite toppings

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In a large bowl, mix all ingredients except rolls and garnish. Do not overmix. Form into 8 flattened patties. Coat a skillet with non-stick vegetable spray; heat over medium heat. If grilling, place aluminum foil on a rack and coat well with non-stick spray. Add patties and cook for about 5 to 6 minutes on each side, until juices run clear; don’t move or press down on patties. Serve patties on toasted buns with desired toppings. Serves 8

All-Time- Favorite Recipes from pennsylvania Cooks

Barbecued Beef I was at a Christmas party where the hostess served barbecued beef but preferred not to share her secrets. So I came up with my own recipe, which my husband likes even better! Now everyone asks for my recipe which I gladly share. I have found a pork roast can be used with equally delicious results. It pairs nicely with scalloped potatoes or mac & cheese. Place roast in a 6-quart slow cooker; add water. Cover and cook on high setting for about 6 hours. Meanwhile, combine remaining ingredients except buns in a bowl; cover and refrigerate. Once roast has cooked, remove to a platter; shred roast with a fork. Drain liquid from slow cooker; add shredded beef. Pour sauce over top; stir. Cover and continue cooking on high setting for 1-1/2 to 2 hours longer. Serve shredded beef on buns. Serves 12 to 15

Missy Abbott Hickory, PA

5-lb. beef rump roast, fat trimmed 2 c. water 10-3/4 oz. can tomato soup 1 c. brown sugar, packed 1/4 c. catsup 1/4 c. butter, melted 2 T. spicy brown mustard 2 T. smoke-flavored cooking sauce 2 T. lemon juice 1 T. Worcestershire sauce 1-1/4 t. granulated garlic sandwich buns, split

All-Time- Favorite Recipes from pennsylvania Cooks

67

My Best Bean & Bacon Soup

Carol Delozier East Freedom, PA

I’ve always loved the flavor of navy beans with ham or bacon. The Pennsylvania Dutch-style rivels are fun and easy to make. Enjoy! 1 lb. bacon, cut into 1-inch pieces 2 15-1/2 oz. cans Great Northern beans 4 c. water salt to taste 3 eggs, beaten 3/4 to 1 c. all-purpose flour

68

In a skillet over medium heat, cook bacon to desired crispness; drain and set aside. Pour undrained beans into a large saucepan; stir in water, bacon and salt to taste. Simmer over medium heat for 30 minutes, stirring often. To make rivels, mix eggs with enough flour to make a slightly thickened batter. Drop batter by spoonfuls into boiling broth. Cover and cook about 15 to 20 minutes longer. Serves 6

All-Time- Favorite Recipes from pennsylvania Cooks

Italian Hamburgers

Gladys Brehm Quakertown, PA

This is a great quick & easy recipe for entertaining family & friends at cookouts. I have had several friends request it once they tasted my burgers. It’s such a good feeling to be able to share your recipes with folks who enjoy your cooking! In a large bowl, combine all ingredients except buns. Mix well and form into 12 to 14 patties. Grill to preferred doneness. Serve on buns. Serves 12 to 14

2 to 3 slices bacon, crisply cooked and crumbled 3 lbs. ground beef 7-oz. pkg. Italian salad dressing mix 2 eggs, beaten 1 c. Italian-flavored dry bread crumbs 1 c. shredded mozzarella cheese 12 to 14 hamburger buns, split

All-Time- Favorite Recipes from pennsylvania Cooks

69

Everyone’s Favorite Vegetable Soup

Marcel Beers Easton, PA

Like a vegetable garden in a soup bowl...even my one-year-old likes it! 1 lb. stew beefcubes 1 T. oil 4 potatoes, peeled and diced 16-oz. pkg. frozen peas 16-oz. pkg. frozen corn 16-oz. pkg. baby carrots 2 12-oz. jars beef gravy 2 15-oz. cans tomato sauce salt and pepper to taste

In a skillet over medium heat, brown beef in oil; drain. Add potatoes to skillet; cook until softened. Combine beef mixture and remaining ingredients in a slow cooker. Cover and cook on low setting for 8 hours, or until tender, stirring occasionally. Serves 8

presentation Add the words “Today’s Menu” across the top of a small blackboard with acrylic paint. Hang it in the kitchen and update it daily with chalk... everyone is sure to hurry to the dinner table when they know what’s for dinner!

70

All-Time- Favorite Recipes from pennsylvania Cooks

Scott’s Ham & Pear Sandwiches

Kathy Majeske Denver, PA

My brother, who is an amazing cook, gave me this recipe.The spiced butter makes it especially crispy and good! Spread each bread slice with a thin layer of Spiced Butter. On each of 4 slices, place one slice of cheese; layer evenly with ham and pears. Top with remaining bread slices and press together gently. Spread the outside of the sandwiches with Spiced Butter. Heat a large skillet over medium-high heat and cook until crisp and golden, about 5 minutes on each side. Spiced Butter: Combine all ingredients until smooth and evenly mixed. Serves 4

8 slices sourdough bread 4 slices Swiss cheese 1-1/4 lbs. sliced deli ham 15-oz. can pear halves, drained and thinly sliced

SPICED BUTTER 1 c. butter, softened 2 t. pumpkin pie spice 1 t. ground coriander 1 t. ground ginger 1 t. salt

All-Time- Favorite Recipes from pennsylvania Cooks

71

Backyard Big South-ofthe-Border Burgers

Paula Marchesi AUBURN, PA

Every time I bite into a scrumptious, juicy burger cooked on an outside grill, I’m a kid again, at our picnic table with family & friends.

4-oz. can chopped green chiles, drained 1/4 c. picante sauce 12 round buttery crackers, crushed 4-1/2 t. chili powder 1 T. ground cumin 1/2 t. smoke-flavored cooking sauce 1/2 t. salt 1/2 t. pepper 2 lbs. lean ground beef 1/2 lb. ground pork sausage 6 slices Pepper Jack cheese 6 sesame seed hamburger buns, split Garnish: lettuce leaves, sliced tomato

72

In a large bowl, combine first 8 ingredients. Crumble beef and sausage over mixture and mix well. Form into 6 patties. Grill, covered, over medium heat for 5 to 7 minutes on each side, or until no longer pink. Top with cheese. Grill until cheese is melted. Grill buns, cut-side down, for one to 2 minutes, or until toasted. Serve burgers on buns, garnished as desired. Serves 6

All-Time- Favorite Recipes from pennsylvania Cooks

Honey-Barbecued Pork

Carol Smith West Lawn, PA

This slow-cooker recipe is my mom’s. Try it on mini buns for sliders! Place pork in a slow cooker. Add onions, barbecue sauce and honey. Cover and cook on low setting for 6 to 8 hours. Use 2 forks to shred roast; mix well. Serve on rolls. Serves 6 to 8

Beef Stew & Biscuits

2 to 3-lb. pork roast 2 onions, chopped 12-oz. bottle barbecue sauce 1/4 c. honey 6 to 8 sandwich rolls, split

Jocelyn Medina Phoenixville, PA

This tried & true one-pot meal is perfect for Sunday dinner. In a skillet, brown beef and onion; drain. Add seasonings, mixed vegetables and tomato sauce; mix well. Cover and simmer for 5 minutes. Fold in cheese cubes; pour into an ungreased 2-quart casserole dish. Arrange biscuits on top. Bake, uncovered, at 375 degrees for 25 minutes, or until biscuits are golden. Serves 4 to 6

1 lb. ground beef 1/4 c. onion, chopped 1/4 t. dried basil 1/8 t. pepper 3-1/2 c. frozen or canned mixed vegetables 2 8-oz. cans tomato sauce 1 c. sharp Cheddar cheese, cubed 12-oz. tube refrigerated biscuits

All-Time- Favorite Recipes from pennsylvania Cooks

73

Sloppy Cowboys

Rachel Kowasic Connellsville, PA

I found a recipe for Sloppy Joes, but they weren’t quite what I wanted, so I turned them into my own special type of Sloppy Joe.

2 lbs. lean ground beef 1/2 t. dried oregano 1/2 t. dried basil 1/2 t. onion powder 1/3 t. garlic powder 0.7-oz. pkg. Italian salad dressing mix 1 T. red wine vinegar 1 t. Worcestershire sauce 1/3 c. catsup sandwich buns 1/2 lb. provolone cheese, sliced

74

Brown beef in a large skillet over medium heat; drain. Add remaining ingredients except buns and cheese and mix well. Reduce heat to low; simmer until heated through and slightly thickened. Serve on buns, topped with a slice of provolone cheese. Serves 6 to 8

All-Time- Favorite Recipes from pennsylvania Cooks

Super-Easy Sausage Sandwiches

Beth Harman Hegins, PA

Most of my family are hunters, so I always use homemade venison sausage, but any sausage will do. These sausages taste great on a hearty sandwich roll. Place sausage links in a slow cooker. Layer peppers and onion over links; spoon sauce over all. Season with pepper. Cover and cook on low setting for 6 hours. Place sausages in rolls and top with peppers, onions and sauce from slow cooker. Serves 6 to 8

1-1/2 lbs. Italian pork sausage links 2 green peppers, sliced 1 onion, sliced 24-oz. can spaghetti sauce pepper to taste 6 to 8 sandwich rolls, split

Sweet & Savory Beef Sandwiches

Lisa Schneck Lehighton, PA

I love the simplicity of my slow cooker...just add ingredients, turn it on, and a few hours later this delicious, no-fuss meal awaits my hungry family. Stir together beer, sugar and catsup in a slow cooker. Add roast and spoon mixture over top. Cover and cook on low setting for 7 to 8 hours. Remove roast and shred; return to juices in slow cooker. Serve shredded beef on rolls for sandwiches, topped with pepper slices if desired. Serves 6 to 8

12-oz. can beer or nonalcoholic beer 1 c. brown sugar, packed 24-oz. bottle catsup 3 to 4-lb. boneless beef roast 6 to 8 split Kaiser rolls Optional: banana pepper slices

All-Time- Favorite Recipes from pennsylvania Cooks

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Philly Cheesesteak This is one of my husband’s favorite sandwiches. Every time I make it, he says it takes him down memory lane to his college days in PA.

4 Hoagie Rolls 2 T butter, softened 1 garlic clove, minced 2 T Olive oil, divided 1 large sweet onion, sliced 1 green pepper, sliced 1 lb Ribeye steak trimmed and very thinly sliced 1/2 tsp salt to taste 1/2 tsp pepper to taste 8 slices mild provolone cheese

Slice hoagie rolls 3/4 of the way through with a serrated knife. In a small bowl, stir together softened butter and garlic; spread onto cut sides of rolls. Toast buttered side of rolls on a large skillet or griddle over medium heat until golden; set aside. Add one tablespoon oil to pan and sauté pepper until tender. Add onion; cook for about __ minutes, until caramelized. Transfer onion mixture to a bowl. Increase to high heat and add remaining oil. Spread sliced steak in an even layer. Let brown for a couple of minutes; flip steak and and season with salt and pepper. Sauté until steak is fully cooked; stir in caramelized onion mixture. Divide evenly into 4 portions. Layer 2 slices of cheese in each bun; top with steak mixture. Serve warm Serves 4

76

Kelley Nicholson Pittsburgh, pa

All-Time- Favorite Recipes from pennsylvania Cooks

Buffalo Chicken Soup This slow-cooker recipe is perfect for those cold days when you just can’t get warm. This soup is guaranteed to warm you up from the inside out! I use a rotisserie chicken to speed up the process. Combine all ingredients in a 5-quart slow cooker; stir well. Cover and cook on low setting for 4 to 5 hours. If desired, garnish individual servings with cheese. Serves 12 to 15

6 c. milk 3 10-3/4 oz. cans cream of chicken soup 3 c. cooked chicken, shredded 1 c. sour cream 1/4 to 3/4 c. hot pepper sauce, to taste 2 T. ranch salad dressing mix Optional: shredded Cheddar cheese

Bumsteads This is one of the Depression-era recipes my mother used to make. They were simple and inexpensive, but we thought they were really delicious...I bet you will too! Combine all ingredients except buns; spoon into buns. Arrange on an aluminum foil-lined baking sheet. Bake at 350 degrees for 15 to 20 minutes, or until heated through and cheese is melted. Serves 8

Kristi Bestwick Butler, PA

Carol Mackley Manheim, PA

3 eggs, hard-boiled, peeled and chopped 1/4 lb. white American cheese, diced 6-oz. can tuna, drained 2 T. green pepper, chopped 2 T. green olives with pimentos, chopped 2 T. sweet pickle relish 1/2 c. mayonnaise 8 hot dog buns, split

All-Time- Favorite Recipes from pennsylvania Cooks

77

The ultimate SlowCooker Kielbasa Soup

Judy Lange Imperial, PA

This is a terrific cold-weather soup...warms you right up after a hockey game! 16-oz. pkg. frozen mixed vegetables 6-oz. can tomato paste 1 onion, chopped 3 potatoes, diced 1-1/2 to 2 lbs. Kielbasa sausage, thinly sliced 4 qts. water Optional: chopped fresh parsley

Combine all ingredients except parsley in a slow cooker. Cover and cook on low setting 10 to 12 hours. Garnish individual servings with parsley, if desired. Serves 8

Halftime Pork Sandwiches

JoAnna Nicoline-Haughey Berwyn, PA

Come and get it...the sandwiches are always ready to go at halftime!

3 to 4-lb. boneless center-cut pork loin 4 to 5 cloves garlic 2 to 3 T. olive oil salt and pepper to taste 6 to 8 kaiser rolls, split 7-oz. jar roasted red peppers, drained 1/2 lb. sliced provolone cheese

78

Make 4 to 5 tiny slits in pork loin with a knife tip; insert garlic cloves. Place pork loin in a slow cooker. Drizzle with olive oil; sprinkle with salt and pepper. Cover and cook on low setting for 8 to 9 hours. Shred pork with 2 forks. Serve on kaiser rolls, topped with red peppers and cheese. Serves 6 to 8

All-Time- Favorite Recipes from pennsylvania Cooks

Tomato-Tortellini Soup

Diane Bailey Red Lion, PA

Mamma mia! This is oh-so satisfying and really easy to put together... ready in about 2O minutes. Melt margarine in a saucepan over medium heat; add garlic. Sauté for 2 minutes; stir in broth and tortellini. Bring to a boil; reduce heat. Mix in Parmesan cheese, salt and pepper; simmer until tortellini is tender. Stir in spinach, tomatoes and tomato sauce; simmer for 5 minutes, until heated through. Serves 8 to 10

1 T. margarine 3 cloves garlic, minced 3 10-1/2 oz. cans chicken broth 8-oz. pkg. cheese-filled tortellini, uncooked 1/4 c. grated Parmesan cheese salt and pepper to taste 2/3 c. frozen chopped spinach, thawed and drained 14-1/2 oz. can Italian stewed tomatoes 1/2 c. tomato sauce

All-Time- Favorite Recipes from pennsylvania Cooks

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Not Your Mother’s Tuna Salad

Mel Chencharick Julian, PA

This delicious tuna salad can be served on sliced bread, in pita pockets or spooned into sliced tomatoes. It can even be used to fill deviled eggs...stir in the chopped yolks along with the tuna. Use low-fat mayonnaise and fat-free cheese, if you like. A great, versatile recipe for a ladies’ luncheon! 7-oz. can white tuna in water, drained and flaked 6 to 8 T. mayonnaise or mayonnaise-style salad dressing 1 T. shredded Parmesan cheese 3 T. sweet pickle relish 1/8 t. dried minced onion 1 t. dried parsley 1 t. dill weed 1/8 t. garlic powder

80

In a bowl, stir together tuna and mayonnaise or salad dressing. Add Parmesan cheese, pickle relish and onion; mix well. Season with parsley, dill and garlic powder. Cover and chill for at least one hour before serving. Serves 4

All-Time- Favorite Recipes from pennsylvania Cooks

Beef Stew & Biscuits, p 73

Backyard Big South-of-the-Border Burgers, p 72

Super-Easy Sausage Sandwiches, p 75

Whether you are looking for a quick-to-make breakfast dish to start the day off right, nofuss party fare for those special guests, satisfying soups and sandwiches for the perfect lunch, main dishes to bring them to the table fast, or a sweet little something to savor at the end of the meal, you'll love these recipes from the amazing cooks in beautiful Pennsylvania.

Bread-Bowl Beef Stew, p 87

Pennsylvania Dutch Scrapple, p 8

Sloppy Cowboys, p 74

Scalloped Pineapple, p 141

Pierogie Casserole, p 108

Shoo Fly Pie, p 139

Chill-Chaser Pork Stew, p 88

Scott’s Ham & Pear Sandwiches, p 71

The Best Chicken Noodle Soup, p 39

Honey-Barbecued Pork, p 73

White Chili, p 89

Easy Kielbasa Dinner, p 109

Tailgate Sandwich Ring, p 58

Cheeseburger Roll-Ups, p 48

Breakfast Berry Parfait, p 13

Tomato-Tortellini Soup, p 79

Chocolate Pinwheels, p 136

Everyone’s Favorite Vegetable Soup, p 70

Philly Cheesesteak, p 76

Meatball Hoagies, p 53

Sweet & Savory Beef Sandwiches, p 75

Cranberry Upside-Down Muffins, p 123

Bread-Bowl Beef Stew

Charlotte Smith Tyrone, PA

Great recipe for a cool, rainy day. Easy and yummy! Heat oil in a skillet over medium-high heat. Add beef and cook until browned. Add garlic salt, pepper, dry gravy mix and water. Bring to a boil, stirring constantly. Add vegetables. Simmer 5 minutes; set aside. Separate biscuits and flatten to 5-1/2 inch rounds. Press firmly into 8 greased jumbo muffin cups, forming a 1/4-inch rim. Spoon 3/4 cup beef mixture into each cup. Bake, uncovered, at 350 degrees for 14 minutes. Cover with aluminum foil and bake an additional 8 minutes. Serves 8

1 t. oil 1 lb. boneless top sirloin steak, cubed 3/4 t. garlic salt 1/4 t. pepper .87-oz. pkg. brown gravy mix 1-1/3 c. water 2 to 3 potatoes, peeled, cooked and quartered 9-oz. pkg. frozen baby carrots, thawed and drained 1-1/2 c. frozen sweet peas, thawed and drained 1 c. canned whole pearl onions, drained 8-oz. tube refrigerated large buttermilk biscuits, room temperature

All-Time- Favorite Recipes from pennsylvania Cooks

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Chill-Chaser Pork Stew

Kathy McCann–Neff Claxton, GA

After a day of raking leaves, this stew warms and rejuvenates you!

2 to 2-1/2 lbs. pork steaks, cubed 2 T. olive oil 2 sweet onions, chopped 2 green peppers, chopped 2 cloves garlic, minced salt and pepper to taste 6-oz. can tomato paste 28-oz. can diced tomatoes 2 8-oz. cans sliced mushrooms, drained

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In a Dutch oven over medium heat, sauté pork in oil until browned. Add onions, green peppers, garlic, salt and pepper. Cover; cook over medium heat until pork is tender. Add tomato paste, tomatoes with juice and mushrooms; bring to a boil. Reduce heat to low; simmer for one hour, stirring often. Serves 6

All-Time- Favorite Recipes from pennsylvania Cooks

White Chili

Wendy West Hickey Pittsburgh, PA

Speed up this recipe by substituting canned beans...you’ll need about three, 15-ounce cans. No soaking required! Cover beans with water in a large soup pot and soak overnight; drain. Combine beans with remaining ingredients except garnish in a slow cooker and stir. Cover and cook on low setting for 10 to 12 hours, or on high for 5 to 6 hours, stirring occasionally. Garnish individual portions as desired. Serves 6 to 8

16-oz. pkg. dried Great Northern beans 2 lbs. boneless, skinless chicken breasts, cubed 14-1/2 oz. can chicken broth 1 c. water 1 onion, chopped 3 cloves garlic, minced 2 4-oz. cans chopped green chiles 2 t. ground cumin 1-1/2 t. cayenne pepper 1 t. dried oregano 1/2 t. salt Garnish: shredded Monterey Jack cheese, chopped green onions

All-Time- Favorite Recipes from pennsylvania Cooks

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All-Time- Favorite Recipes from pennsylvania Cooks

CHAPTER FOUR

N

Coal Miner

Mains & Sides Fill them up with

a stick–to–the ribs meal that is full of flavor and hearty enough to satisfy even the biggest mountain of an appetite.

All-Time- Favorite Recipes from pennsylvania Cooks

91

Pittsburgh Pigskin Pierogies

Cyndy DeStefano Mercer, PA

Football and Sundays mean good eating at our house! This dish is one of our favorites. It’s quick to make and easy to eat while cheering on our favorite team.

2 T. butter 1 sweet onion, chopped 14-oz. Kielbasa sausage ring, sliced 16-oz. pkg. frozen potato & Cheddar cheese pierogies 1/2 t. garlic powder salt and pepper to taste

Melt butter in a skillet over medium heat. Sauté onion until translucent. Add Kielbasa and pierogies to onion mixture; sprinkle with garlic powder, salt and pepper. Cook, stirring occasionally, until pierogies and Kielbasa are golden and heated through. Serves 4

kitchen tip Add a teaspoon or two of butter to the pasta pot...the pasta won’t boil over.

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All-Time- Favorite Recipes from pennsylvania Cooks

Sweet Potato Casserole This yummy dish is a must for any fall brunch! In a large bowl, blend potatoes, butter and sugars. Stir in remaining ingredients. Transfer mixture to a lightly greased slow cooker, spreading evenly. Spoon Pecan Topping evenly over top, pressing down lightly. Cover and cook on high setting for 3 to 4 hours. Pecan Topping: In a bowl, combine all ingredients. Serves 8

Bethi Hendrickson Danville, PA

6 c. sweet potatoes, cooked and mashed 1/3 c. butter, melted 2 T. sugar 3 T. brown sugar, packed 1 T. orange juice 2 eggs, beaten 1/2 c. fat-free half-andhalf or milk 2 t. cinnamon 1 t. nutmeg

PECAN TOPPING 1/3 c. chopped pecans, toasted 1/3 c. brown sugar, packed 2 T. all-purpose flour 2 T. butter, melted

All-Time- Favorite Recipes from pennsylvania Cooks

93

Heavenly Hot Dogs I remember eating these hot dogs as a child on cold winter evenings. Now my children and their spouses love to come up and have this delicious, quick meal with me on a chilly evening.

8 hot dogs 3 c. mashed potatoes 1 c. shredded sharp Cheddar cheese Garnish: paprika

Slice hot dogs lengthwise without cutting all the way through. Lay split hot dogs on an ungreased baking sheet. Spoon 3 tablespoons mashed potatoes into each hot dog. Sprinkle cheese evenly over mashed potatoes; garnish with paprika. Bake at 350 degrees for 30 minutes, or until cheese is melted and bubbly. Serves 4

94

Diana Jones Landisburg, PA

All-Time- Favorite Recipes from pennsylvania Cooks

Game-Day Garden Pizza

Paula Marchesi AUBURN, PA

This pizza is so delicious, colorful and nutritious. I always serve it on game day to slip in something a little more healthy without them knowing. Sometimes I cut this pie into smaller pieces to make little appetizers. Roll dough out into a 15-inch round. Transfer dough to a lightly greased 14" round pizza pan; roll edge to form a crust. Place sliced mozzarella cheese over dough; spoon sauce over mozzarella. Sprinkle sauce with Asiago cheese; top with chopped vegetables and chicken. Sprinkle shredded mozzarella cheese over all. Bake at 425 degrees for 15 minutes, or until cheese is melted and crust is golden. Cut into wedges. Serves 4 to 6

1 loaf frozen bread dough, thawed 6 slices mozzarella cheese 8-oz. can pizza sauce 1 c. shredded Asiago cheese 1/2 c. broccoli flowerets, finely chopped 1/2 c. cauliflower flowerets, finely chopped 1/2 c. sliced mushrooms 1/4 c. red onion, finely chopped 1/4 c. green pepper, finely chopped 1/4 c. fresh spinach, finely chopped 1/2 c. cooked chicken, chopped 1 c. shredded mozzarella cheese

All-Time- Favorite Recipes from pennsylvania Cooks

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Chicken Wings 4 Ways

Jocelyn Medina Phoenixville, PA

So many sauces, so little time. Why not try a little of each? 2-1/2 lbs. chicken wings, thawed if frozen

BUFFALO 1/3 c. butter 1/2 c. hot pepper sauce

Place wings in a greased 13"x9" baking pan. Bake wings, turning once, at 425 degrees for one hour; drain. For each sauce variation, combine all ingredients in a saucepan over medium-low heat. Cook and stir until combined. Toss wings in desired sauce. Serves 6 to 8

TEX-MEX 1/3 c. butter 1 t. chili powder 1/4 t. garlic powder SWEET & SPICY 1/3 c. butter 1/4 c. orange juice 3/4 t. cinnamon ASIAN 1/3 c. butter 2 T. teriyaki sauce 2 t. ground ginger

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All-Time- Favorite Recipes from pennsylvania Cooks

Brats & Wilted Cabbage Dinner

Virginia Watson Scranton, PA

My family loves this flavorful meal in a bowl! I like to serve it with buttered redskin potatoes and our favorite pumpernickel rolls. Heat one tablespoon oil in a skillet over medium heat. Add cabbage and cook until tender, 7 to 8 minutes. Meanwhile, in a Dutch oven over medium heat, brown bratwurst with apples in remaining oil for 2 minutes. Whisk together water and mustard in a small bowl; add to bratwurst mixture. Bring to a boil; reduce heat. Cover and simmer, stirring occasionally, until apples are tender. Combine sour cream and sage in a small bowl; whisk in cooking juices from bratwurst. To serve, divide cabbage, bratwurst and apples among 5 bowls. Top with a dollop of sour cream mixture.

2 T. oil, divided 1/2 head napa cabbage, cut into 4 wedges 5 bratwurst links, halved 2 tart apples, cored and cut into wedges 1/4 c. water 2 T. Dijon mustard 1/2 c. sour cream 1 T. fresh sage, snipped

Serves 5

All-Time- Favorite Recipes from pennsylvania Cooks

97

Pennsylvania Dutch Chicken & Waffles

Virginia Watson Scranton, PA

Such a funny combination...but it’s really tasty, so give it a try! 3 lbs. chicken salt and pepper to taste 2 to 4 T. olive oil 2 14-1/2 oz. cans chicken broth 1 stalk celery, chopped 1 carrot, chopped 1 onion, chopped 1 bay leaf 3 T. all-purpose flour 1/4 c. cold water

GOLDEN WAFFLES 2 c. biscuit baking mix 1-1/3 c. milk 1 egg, beaten 2 T. oil Optional: 1/2 t. poultry seasoning

98

Sprinkle chicken with salt and pepper. Heat oil in a large deep skillet over medium-high heat. Add chicken to skillet; cook on all sides until golden. Add broth, vegetables and bay leaf to skillet. Reduce heat to low; cover and simmer until chicken is tender, about one hour. Remove chicken, reserving broth in skillet. Cool chicken and tear into bite-size pieces. Discard vegetables. Skim fat from reserved broth; bring broth to a boil. Shake together flour and water in a small jar until smooth. Add flour mixture gradually to skillet, stirring constantly. Continue to cook until gravy is thickened. Return chicken to skillet; keep warm over low heat. Serve chicken and gravy over waffles. Golden Waffles: Stir together all ingredients until blended. Pour batter by 1/2 cupfuls onto a preheated, lightly greased waffle iron. Bake waffles according to manufacturer’s directions. Serves 4

All-Time- Favorite Recipes from pennsylvania Cooks

Easy Chicken Divan This is an easy yet elegant dish for company or church suppers...just serve with rice or noodles. In a medium bowl, blend together soup, mayonnaise, lemon juice and curry. Arrange chicken and broccoli in a greased 13"x9" baking pan; cover with soup mixture. Toss bread crumbs with melted butter; spoon over top of casserole. Sprinkle with cheese. Bake, covered, at 350 degrees for 20 minutes. Uncover and bake for an additional 10 minutes. Serves 4 to 6

Lori Ritchey Denver, PA

10-3/4 oz. can cream of chicken soup 1/2 c. mayonnaise 1/2 t. lemon juice 1/2 t. curry powder 4 to 6 boneless, skinless chicken breasts, cooked 10-oz. pkg. frozen broccoli spears, thawed 1/4 c. bread crumbs 1/2 c. butter, melted 8-oz. pkg. shredded Cheddar cheese

All-Time- Favorite Recipes from pennsylvania Cooks

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Balsamic Chicken & Rice

Dana Toy Kittanning, PA

This recipe is something I made up one day when I was in a hurry to cook dinner. I used ingredients I had on hand and presto, a family favorite was born! 1 onion, sliced 2 T. olive oil 4 boneless, skinless chicken breasts 1 c. balsamic & basil vinaigrette salad dressing 14-1/2 oz. can diced tomatoes 2 c. cooked rice

100

Sauté onion with oil in a skillet over medium heat. Add chicken; cook until golden on both sides. Top chicken with salad dressing and tomatoes in juice. Reduce heat; cover and simmer for 20 minutes, until chicken juices run clear. Serve chicken and sauce over cooked rice. Serves 4

All-Time- Favorite Recipes from pennsylvania Cooks

Sweet-and-Sour Popcorn Chicken

Patricia Wissler Harrisburg, PA

My grandsons love this meal! I always keep the ingredients on hand because I know they’ll ask for it when they come to visit. Sometimes I also add a cup of sliced frozen carrots, thawed, to the skillet along with the pineapple. Combine reserved juice with enough water to measure 1-1/3 cups; add vinegar, soy sauce and catsup. In a separate bowl, combine brown sugar and cornstarch. Stir in juice mixture until smooth; set aside. In a large skillet over medium-high heat, stirfry pepper and onion in oil for 3 to 4 minutes, or until crisp-tender. Gradually add juice mixture to skillet; bring to a boil. Cook and stir for 2 minutes, or until thickened. Add pineapple tidbits; reduce heat and simmer, uncovered, for 4 to 5 minutes, until heated through. Microwave chicken according to package directions. When hot, stir into pineapple mixture. Serve over cooked rice. Serves 4

20-oz. can pineapple tidbits, drained and juice reserved 3 T. white vinegar 2 T. soy sauce 2 T. catsup 1/3 to 1/2 c. brown sugar, packed 2 T. cornstarch 1 green pepper, sliced into 1-inch pieces 1 onion, thinly sliced 1 T. oil 12-oz. pkg. frozen popcorn chicken cooked rice

All-Time- Favorite Recipes from pennsylvania Cooks

101

Baked Flounder & Tomatoes

Nancie Flynn Bear Creek Twp., PA

Delicious and so easy to prepare! Mahi-mahi, snapper or any whitefish fillets are excellent in this recipe too. 2 ripe tomatoes, sliced salt and pepper to taste chopped fresh dill to taste 1 c. Italian-seasoned dry bread crumbs, divided 1-1/2 lbs. flounder fillets 1/4 c. butter, melted 1/4 c. grated Parmesan cheese paprika to taste

Arrange tomato slices in a lightly greased 13"x9" baking pan. Season lightly with salt and pepper; sprinkle with dill and 1/2 cup bread crumbs. Arrange fish fillets over tomatoes; season with additional salt and pepper. Top with remaining bread crumbs and additional dill. Drizzle with melted butter; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 425 degrees for 10 to 15 minutes, just until fish flakes easily with a fork. Serves 6

Cheeseburger Cups When my children were little, this was always a good stand-by for supper. They liked to help by putting the biscuits in the pan. Slices of American cheese may be used, if preferred. 1 lb. ground beef 1/2 c. catsup 2 T. brown sugar, packed 1 T. mustard 1-1/2 t. Worcestershire sauce 12-oz. tube refrigerated biscuits 1 c. shredded Cheddar cheese

102

Katie Majeske Denver, PA

Brown beef in a skillet over medium heat; drain. Stir in catsup, brown sugar, mustard and Worcestershire sauce; heat through. Press each biscuit into the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese. Bake at 400 degrees for 15 minutes, or until bubbly and golden. Serves 5

All-Time- Favorite Recipes from pennsylvania Cooks

Perfect Picnic Pineapple

Dawn Psik Aliquippa, PA

This dish is easy to make and so tasty. It whips up in a jiffy and is great for a picnic. Combine pineapple with juice, sugar, eggs, water, cornstarch and vanilla in a medium bowl; mix well. Pour into a greased 9"x9" baking pan. Dot top with butter; sprinkle with cinnamon. Bake, uncovered, at 350 degrees for one hour. Serves 4

20-oz. can crushed pineapple 1/2 c. sugar 2 eggs, beaten 1/2 c. cold water 2 T. cornstarch 1/2 t. vanilla extract 2 T. butter, diced 1 t. cinnamon

Creamy Corn Pudding Warm and delicious...a perfect addition to a ham, chicken or turkey dinner in our house. Lightly grease a slow cooker. In a bowl, blend cream cheese, eggs and sugar. Stir in dry muffin mix and remaining ingredients; mix well. Transfer mixture to slow cooker. Cover and cook on high setting for 3 to 4 hours. Serves 8

Diane Tibbott Northern Cambria, PA

8-oz. pkg. cream cheese, softened 2 eggs, beaten 1/2 c. sugar 8-1/2 oz. pkg. corn muffin mix 2-1/2 c. frozen corn 16-oz. can creamed corn 1 c. milk 2 T. butter, melted 1 t. seasoned salt 1/4 t. nutmeg

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Mom’s Strombolis

Michelle Johnson Drexel Hill, PA

I used to help my mom make these as a kid. I got to sprinkle the flour and roll the dough. Now I make them and my kids help me! I am always asked to make these for friends’ parties...they are a huge hit. 1 loaf frozen bread or pizza dough, thawed 1/2 c. all-purpose flour 1/4 to 1/2 lb. deli sharp Cooper or pasteurized process cheese, sliced and divided 1/4 lb. sliced pepperoni, sliced 1/4 lb. sliced deli capocollo hot spicy ham

Sprinkle dough and work surface with flour. Shape dough into a ball; roll out into a 14-inch circle with a floured rolling pin. Leaving a 1/2-inch border around the edges, layer dough with most of the cheese slices. Add all of the pepperoni and capocollo ham. Top with reserved cheese slices. Roll up jelly-roll style; pinch sides and ends together. Place on a lightly greased baking sheet. Bake at 350 degrees for 30 to 40 minutes, until golden. Remove from oven; let cool for 10 minutes before slicing. Baked stromboli may be cooled, wrapped in aluminum foil and frozen. To reheat if frozen, bake in foil at 350 degrees for 20 minutes; open up foil and bake for an additional 10 minutes. Serves 12 to15

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Sunday Meatball Skillet

Eugenia Taylor Stroudsburg, PA

My mother-in-law Ann shared this hearty recipe with me when I first got married. It’s a mainstay in our monthly rotation menu. Cook egg noodles according to package directions; drain. Meanwhile, in a bowl, combine beef, onion, bread crumbs, egg, catsup and pepper. Mix well with your hands; form into one-inch meatballs. Spray a large skillet with non-stick vegetable spray. Cook meatballs over medium heat, turning occasionally, until browned, about 10 minutes. Remove meatballs and drain on paper towels, reserving drippings in skillet. In a bowl, whisk together broth and flour; add to skillet. Cook and stir over medium heat until mixture thickens, about 5 minutes. Stir in sour cream. Add meatballs and cooked noodles; toss to coat. Cook and stir until heated through, about 5 minutes. Garnish with parsley.

8-oz. pkg. medium egg noodles, uncooked 3/4 lb. ground beef 1 c. onion, grated 1/2 c. Italian-flavored dry bread crumbs 1 egg, beaten 1/4 c. catsup 1/4 t. pepper 2 c. beef broth 1/4 c. all-purpose flour 1/2 c. sour cream Garnish: chopped fresh parsley

Serves 6

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Sauerkraut & Noodle Bake

Jen Stout Blandon, PA

Oh-so simple and satisfying.

1 lb. ground pork sausage 15-oz. can diced tomatoes 32-oz. pkg. sauerkraut, drained 16-oz. pkg. medium egg noodles, cooked

Brown sausage in a skillet over medium heat. Drain; add tomatoes with juice and sauerkraut. Cook together for 15 minutes. Combine sausage mixture and cooked noodles; place in a lightly greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 40 minutes. Serves 6

Potato Puff Casserole

Jennifer Knouse New Oxford, PA

This a great meal for activity-filled school nights...I load up the slow cooker before the kids get home from school. Then, off to sports practices and scout meetings. Finally, back home to a hot meal! 1 lb. ground beef or turkey 10-3/4 oz. can cream of mushroom soup 1/4 c. milk 1 T. dried, minced onion 1/2 t. salt 1/4 t. pepper 2 14-1/2 oz. cans cut green beans, drained 32-oz. pkg. frozen potato puffs Garnish: shredded Cheddar cheese

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In a large skillet over medium heat, brown meat; drain. Add remaining ingredients except potato puffs and garnish; mix well. Line a slow cooker with frozen potato puffs. Spread meat mixture over potatoes. Cover and cook on high setting for 3 hours. Sprinkle individual servings with cheese. Serves 6

All-Time- Favorite Recipes from pennsylvania Cooks

Pennsylvania Stuffed Peppers

Lora Burek Irwin, PA

The perfect comfort food...they taste even better the next day! Mashed potatoes are heavenly topped with some of the sauce from the peppers. Mix beef, egg, uncooked orzo or rice and seasonings in a bowl. Stuff peppers lightly with mixture. If any extra beef mixture remains, form into small meatballs. In a slow cooker, blend together soup and water. Arrange stuffed peppers in slow cooker; replace tops on peppers for a nice touch. Place meatballs around peppers. Lightly spoon some of soup mixture onto tops of peppers. Cover and cook on low setting for 8 to 10 hours. Serves 6

1-1/2 lbs. ground beef 1 egg, beaten 1 c. orzo pasta or instant rice, uncooked garlic salt and pepper to taste 6 green, yellow or red peppers, tops removed 2 10-3/4 oz. cans tomato soup 2-1/2 c. water

dinnertime conversation The Philadelphia Eagles and the Pittsburgh Steelers merged to form the Steagles for one season in 1943. The teams merged because both lost so many players to military service during WWII.

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Pierogi Casserole

Cheryl Lagler Zionsville, PA

Mafalda pasta is perfect in this recipe if you have it handy in the pantry. 4 onions, chopped 6 T. butter, divided 10 potatoes, peeled and boiled 1/2 c. chicken broth 1/2 to 1 c. milk salt and pepper to taste 2 eggs, beaten 1/4 c. shredded Colby cheese 1/2 c. shredded Cheddar cheese, divided 16-oz. pkg. mafalda or bowtie pasta, cooked

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In a skillet over medium heat, sauté onions in 2 tablespoons butter; set aside. Mash potatoes with remaining butter, broth, milk, salt and pepper. Add eggs and cheeses, reserving some cheese for topping; mix well. Layer pasta, potato mixture and onion in a greased 13"x9" baking pan. Top with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through. Serves 12

All-Time- Favorite Recipes from pennsylvania Cooks

Easy Kielbasa Dinner

Denny Shaw Drexel Hill, PA

There’s nothing better than opening the door after a long day, smelling the delicious aroma and knowing my dinner is ready! If desired, pare a strip around the middle of each potato. Arrange potatoes in a slow cooker. Place undrained sauerkraut on top of potatoes; rinse sauerkraut package with a little water and pour into slow cooker. Sprinkle caraway seed and brown sugar over sauerkraut; arrange Kielbasa pieces over all. Cover and cook on low setting for 8 to 10 hours. Serves 4

10 to 12 new redskin potatoes 16-oz. pkg. sauerkraut 1/4 c. water 1 t. caraway seed 1 T. light brown sugar, packed 16-oz. Kielbasa sausage ring, cut into 2-inch pieces

Nana’s Philadelphia Relish

Eileen Morris Scranton, PA

This special recipe is from my Nana’s very old handwritten recipe book. She served this delicious relish with baked ham. I always loved visiting Nana & Pop-Pop and smelling the wonderful smells coming from her kitchen. She was a wonderful cook. In a large bowl, mix together cabbage and peppers. In a separate bowl, stir together remaining ingredients. Cover and refrigerate both bowls until serving time. To serve, pour vinegar mixture over cabbage mixture; toss to mix completely. Serves 8 to 12

1 head cabbage, finely chopped 2 red and/or green peppers, finely chopped 1/4 c. vinegar 1/4 c. brown sugar, packed 1 T. celery seed 3/4 t. mustard seed 1-1/2 t. Salt

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Cheryl’s Corn Fritters

Cheryl Lagler Zionsville, PA

I generally don’t get many of these fritters to the table for dinner since my kids (and I!) nibble on them as soon as they’re done. Even when summer corn is gone, you can still have yummy corn fritters by substituting frozen corn. 2 c. corn 1 egg, beaten 1-1/2 t. sugar 2 T. butter, melted and divided 1/3 t. salt 1/8 t. pepper 1/4 c. all-purpose flour 1/2 t. baking powder

Combine corn, egg, sugar, one tablespoon butter, salt and pepper. Add flour and baking powder; mix well. Heat remaining butter in a medium skillet over medium-high heat; drop batter by 1/4 cupfuls. Cook for 2 to 3 minutes per side, or until golden. Serves 6

Amish Wedding Celery This dish is a staple at Amish weddings, which are held in November. One can often tell if someone from the family will be getting married by looking at their gardens in the summer. If they’re growing lots of celery, chances are there is an upcoming wedding! 8 c. celery, chopped 1 t. salt 1 c. water 1/2 c. sugar 2 t. vinegar 2 T. butter 1/2 c. evaporated milk 2-1/2 T. brown sugar, packed 2 T. all-purpose flour

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Kathy Majeske Denver, PA

Combine celery, salt, water, sugar and butter in a large saucepan over medium-high heat; bring to a boil. Reduce heat; simmer until celery is tender. Stir in remaining ingredients; cook until heated through. Serve warm. Serves 6

All-Time- Favorite Recipes from pennsylvania Cooks

Basil-Tomato Tart

Ann Fehr Trappe, PA

A trip to the farmers’ market means coming home with the freshest tomatoes and basil for this recipe. Not to mention, a lot of other wonderful fruits & veggies for your family to enjoy! Place pie crust in a 9" pie plate. Flute edge or press with the tines of a fork, if desired. Line crust with a double thickness of aluminum foil. Bake at 450 degrees for 8 minutes. Remove foil; bake for an additional 4 to 5 minutes. Remove from oven. Reduce temperature to 375 degrees. Sprinkle crust with 1/2 cup mozzarella cheese; cool on a wire rack. Arrange tomato wedges over melted cheese. In a food processor, combine basil and garlic; process until coarsely chopped. Sprinkle over tomatoes. In a medium bowl, combine remaining mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon evenly over basil mixture to cover top. Bake at 375 degrees for 35 to 40 minutes, or until top is golden and bubbly. Garnish with additional basil, if desired. Serve warm.

9-inch pie crust 1-1/2 c. shredded mozzarella cheese, divided 5 roma tomatoes, sliced into wedges 1 c. fresh basil 4 cloves garlic 1/2 c. mayonnaise 1/4 c. grated Parmesan cheese 1/8 t. white pepper Optional: fresh basil leaves

Serves 6

just for fun The Monongahela River, located in Western Pennsylvania, is unique in that it flows north.

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CHAPTER FIVE

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Groundhog Day

Goodies & Snacks Whether you are having

company or just need a little snack to hold you over until the next meal, Punxsutawney Phil says these yummy goodies are sure to satisfy... no shadow needed.

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Taco Meatballs Kids and teenagers love this appetizer. It’s fast and easy for reunions, graduations and get-togethers. 2 lbs. ground beef 2 eggs, beaten 1-oz. pkg. taco seasoning mix

Judy Lange Imperial, PA

Combine all ingredients in a large bowl. Mix well and shape into small meatballs. Placed on an aluminum foil-lined rimmed baking sheet. Bake at 375 degrees for 15 minutes, or until browned; drain. Transfer to a serving platter; insert a toothpick in each meatball. Serves 20

Easy Cheesy Quesadillas

Kathie High Lititz, PA

Your kids will love you for making these tasty quesadillas...you will love how simple it is! These are great to dip in hot soup.

8 8-inch flour tortillas, divided 8-oz. pkg. shredded Cheddar cheese

Place 4 tortillas on an ungreased baking sheet; top with shredded cheese. Top each tortilla with a second tortilla. Bake, uncovered, at 450 degrees for about 4 to 5 minutes, until toasty and cheese is melted. Cut each into 4 quarters. Serves 4

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Yummy Reuben Dip

Judy Lange Imperial, PA

Yummy, fast and gone in no time...might have to double it! Combine all ingredients except bread or crackers, in a 3-quart slow cooker. Cover and cook on low setting for about 3 hours; stir to blend. Serve hot with bread or crackers. Serves 10 to 12

2 8-oz. pkgs. cream cheese, softened 8-oz. container sour cream 3 2-oz. pkgs. sliced dried corned beef, chopped 8-oz. can sauerkraut, drained 6-oz. pkg. shredded Swiss cheese cocktail rye bread or rye crackers

Grandma’s Popcorn Balls

Andrea Ebersol Gordonville, PA

When my grandma created a homemade cookbook in 1966, she included this recipe. These popcorn balls are a family tradition every fall...but they’re fun any time of year! Place popcorn in a large heat-proof bowl; set aside. In a saucepan over medium heat, mix together remaining ingredients. Bring to a rolling boil. Stir mixture until it reaches the thread stage, or 230 to 233 degrees on a candy thermometer. Pour over popcorn; mix well and form into balls with wellbuttered hands. Wrap balls in squares of wax paper.

20 c. popped popcorn 2 c. sugar 1/2 c. water 2/3 c. corn syrup 1 t. vanilla extract 1 t. salt

Makes 10

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Chicken-Pesto Pinwheels

Lori Ritchey Denver, PA

These pinwheels are perfect for a snack or light lunch. You can swap chicken for turkey and use spinach or tomato tortillas for the plain ones too. A great appetizer before an Italian meal!

8-oz. pkg. cream cheese, softened 6-oz. jar pesto sauce 1/2 c. shredded Parmesan cheese Optional: finely sliced sun-dried tomatoes to taste 6 10-inch flour tortillas 1 lb. sliced deli roast chicken

In a bowl, blend cream cheese, pesto, Parmesan cheese and tomatoes, if using. Spread mixture evenly on tortillas; arrange chicken slices over cheese spread. Roll up each tortilla jelly-roll style and press edges to seal. Wrap each roll in plastic wrap to seal. Keep refrigerated until ready to serve. To serve, slice each roll into 6 pieces on the diagonal. Makes 3 dozen

dinnertime conversation One weird Pennsylvania law forbids singing in the bathtub. Another forbids the sweeping of dirt underneath a rug.

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Bacon-Wrapped Cocktail Sausages

Charlotte Smith tyrone, PA

This is the best and easiest appetizer I’ve made in a very long time. It’s so simple and I promise they will disappear very quickly. Wrap a quarter-slice of bacon around each sausage. Arrange sausages seam-side down in an ungreased 13"x9" baking pan. Sprinkle with brown sugar; drizzle with butter. Bake, uncovered, at 350 degrees for 20 to 30 minutes, until hot and bacon is done. Serves 18

1 lb. bacon, cut into 1/4 slices 14-oz. pkg. mini smoked sausages 2 c. brown sugar, packed 1/2 c. butter, melted

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Tomato & Feta Appetizer

Angela Matz McElhattan, PA

When the tomatoes are ripe and the basil is fresh in my garden, it’s time for this yummy recipe! It can be enjoyed as an appetizer or a light summer meal. I usually double it because it is good warm, then we have leftovers the next day which we eat chilled. Either way, this is delicious! 1/2 c. olive oil 1 T. garlic, minced 2 lbs. cherry tomatoes, halved 4-oz. container crumbled feta cheese 1/2 c. fresh basil, slivered 1 loaf crusty French bread or ciabatta bread, sliced

Combine oil and garlic; let stand at least 30 minutes. Place tomatoes in an ungreased shallow 2-quart casserole dish. Pour oil mixture over tomatoes and toss lightly. Bake, uncovered, at 400 degrees for 10 minutes. Sprinkle with cheese and basil; stir gently. Serve mixture warm or chilled with bread slices. Serves 6

kitchen tip Add grated raw potato to soups or stews that are too salty. It works wonders!

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Nacho Snack Mix Everyone loves munching on snack mix! Taco seasoning gives this one a little kick. Combine melted butter, oil and taco seasoning in a cup; set aside. Combine remaining ingredients in a roaster pan. Drizzle butter mixture over cereal mixture; toss to coat. Bake, uncovered, at 200 degrees for 2 hours, stirring every 30 minutes. Cool; store in an airtight container. Serves 10 to 12

Katie Majeske Denver, PA

1/2 c. butter, melted 1/2 c. oil 2 T. taco seasoning mix 4 c. bite-size crispy oat cereal 4-1/2 oz. can cheese balls 3 c. corn chips 2 c. mini pretzel twists 1 c. baked cheese snack crackers

Can’t-Eat-Just-One Pretzels

Jenessa Yauch McKeesport, PA

I make these pretzels for every gathering. They are so tasty, everyone asks me for the recipe. So easy...no baking needed! Place pretzels in a large bowl. Drizzle with oil; sprinkle with salad dressing mix and toss to coat well. Cover and let stand at room temperature for 8 hours or overnight, tossing occasionally. Serves 15

16-oz. pkg. pretzel nuggets 1/2 c. oil 1-oz. pkg. Italian salad dressing mix

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Smoked Kielbasa Bites

Marcia Shaffer Conneaut Lake, PA

Perfect for football snacking! 1 lb. Kielbasa sausage, cut into bite-size pieces 3/4 c. ginger ale 1/2 c. brown sugar, packed 1/2 c. barbecue sauce

Place sausage in a greased 9"x9" baking pan. Mix together ginger ale, brown sugar and barbecue sauce; spoon over sausage. Cover; bake at 300 degrees for 1-1/2 hours. Serves 6

End-Zone Layered Taco Dip

Angela Moore State College, PA

Cheer your team on to win the championship with these tacos... an all-time favorite. Is it dip, is it salad? You choose! 1 lb. ground turkey 1-1/4 oz. pkg. taco seasoning mix 3/4 c. water 8-oz. pkg. cream cheese, softened 16-oz. container sour cream 16-oz. jar container salsa 1 head lettuce, chopped 1 c. shredded Cheddar cheese 1 green pepper, chopped 1 red pepper, chopped 2-1/4 oz. can sliced black olives, drained corn chips

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Brown ground turkey in a skillet over medium heat; drain. Add taco seasoning and water; simmer 5 minutes. Remove from heat; cool. In a bowl, mix together cream cheese and sour cream until smooth. Spread cream cheese mixture directly onto an ungreased pizza pan; spread salsa over top. Layer in the following order: lettuce, cheese, peppers, olives and turkey mixture. Serve immediately or chill until serving. Serve with corn chips. Serves 12

All-Time- Favorite Recipes from pennsylvania Cooks

Antipasto Crescent Bites

Karen Boehme Greensburg, PA

My cousin made these for a holiday party several years ago and I have been making them ever since for gatherings, picnics and sporting events. Arrange one tube of rolls in the bottom of a 13"x9" baking pan that has been sprayed with non-stick vegetable spray. Pinch seams together. Layer sliced meats and cheeses in order listed. Arrange peppers over top layer, tearing them to make them fit. Whisk eggs and grated cheese together; spoon half of mixture over peppers. Arrange second tube of rolls on top, pinching seams together. Spoon remaining egg mixture over top. Cover; bake at 350 degrees for 30 minutes. Uncover and bake for an additional 15 minutes, until golden. Cool; cut into bite-size pieces. Makes 40

2 8-oz. tubes refrigerated crescent rolls 1/4 lb. deli salami, thinly sliced 1/4 lb. deli ham, thinly sliced 1/4 lb. sandwich pepperoni, thinly sliced 1/4 lb. provolone cheese, thinly sliced 1/4 lb. Swiss cheese, thinly sliced 12-oz. jar roasted red peppers, drained 3 eggs, beaten 3 T. grated Parmesan or Romano cheese

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Beer Hot Dogs

Kimberly Peters Lock Haven, PA

This is a Christmas tradition in our family. My mom serves these every year with our Christmas Eve dinner. If you’d like more sauce, combine equal parts of the sauce ingredients.

1 c. brown sugar, packed 1 c. catsup 1 c. beer or non-alcoholic beer 3 lbs. hot dogs, cut into thirds

Combine brown sugar, catsup and beer in a saucepan over low heat. Cook, stirring often, until brown sugar is dissolved. Pour over hot dogs in a 3 to 4-quart slow cooker; stir to coat. Cover and cook on low setting for 3 to 4 hours, until hot dogs are plump and well coated with sauce. Serves 15

Amazing Pepperoni Dip

Jamie Guimaraes Pittsburgh, PA

When we were leaders of a youth group, one of the kids introduced us to this recipe. We immediately loved it and needed the recipe! Now I make it often for church gatherings and whenever we have friends over. A few of our friends always request this yummy treat! 8-oz. pkg. sliced pepperoni 8-oz. pkg. cream cheese, softened 10-3/4 oz. can cream of chicken soup oval buttery crackers

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Use a food processor to chop pepperoni into very small squares. Combine cream cheese, soup and pepperoni in a bowl; blend well. Spoon into an ungreased 9" glass pie plate. Bake, uncovered, for 30 minutes at 350 degrees, until heated through. Serve warm with crackers. Serves 8 to 10

All-Time- Favorite Recipes from pennsylvania Cooks

Cranberry Upside–Down Muffins

Barbara Girlardo Pittsburgh, PA

Served warm, these tangy muffins are delicious alongside savory soups and stews.these every year with our Christmas Eve dinner. Combine flour, sugar, baking powder and salt in a large bowl; blend well. Add milk, butter and egg to flour mixture; stir just until moistened. Spoon Cranberry Topping into 18 greased muffin cups. Spoon batter over topping, filling each cup 2⁄3 full. Bake at 400 degrees for 16 to 18 minutes, until a toothpick inserted in center comes out clean. Immediately invert onto a wire rack placed on wax paper; serve warm.

2-1⁄2 c. all-purpose flour 1⁄2 c. sugar 1 T. baking powder 1⁄2 t. salt 1-1⁄4 c. milk 1⁄3 c. butter, melted and slightly cooled 1 egg, beaten

Cranberry Topping: Combine all ingredients in a small saucepan. Cook over medium heat until brown sugar dissolves. Cool 10 minutes. Makes 1-1⁄2 dozen.

CRANBERRY TOPPING 1⁄2 c. cranberries, halved 1⁄2 c. chopped nuts 1⁄3 c. brown sugar, packed 1⁄4 c. butter 1⁄2 t. cinnamon

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Roasted Red Pepper Dip

Betsy Flannery Eagleville, PA

This recipe is as close to zero points as you can get, yet it really tastes great! Perfect when you’re trying to get the New Year off to a healthy start.

8-oz. container fat-free sour cream 1/4 c. roasted red peppers, drained and chopped 2 T. sliced green onions, sliced 2 cloves garlic, minced 1/4 t. dried basil Italian seasoning to taste carrot and celery sticks or low-fat wheat crackers

In a large bowl, mix together all ingredients except vegetable sticks and crackers. Cover and refrigerate for 4 to 24 hours. Stir again before serving. Serve with carrot and celery sticks or crackers. Serves 12

Kitchen tip Fill up a big party tray with fresh veggies for dipping and snacking...calorie-counting friends will thank you! Any extras can be tossed into a crunchy salad the next day.

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Carilee’s Perfect Buttermilk Ranch Dip

Crystal Branstrom Russell, PA

I searched over 30 years for the perfect ranch dip recipe until my daughter brought this one home. It quickly became a treasured recipe of my family and many of our friends! Combine all ingredients in a large bowl. Whisk together until well blended. Cover and refrigerate until serving time. Serves 12

30-oz. jar mayonnaise 1-1/2 c. buttermilk 4 t. dried parsley 2 t. dried minced garlic 2 t. powdered flavor enhancer 1-1/2 t. garlic salt

Honey-Glazed ChickenBacon Bites

Katie Majeske Denver, PA

Fast, easy and wonderful tasting! I make this recipe often, either for an appetizer or as a main dish in the summer...simply add a crisp salad. Easy to make ahead for a party. Keep warm in a slow cooker. Cut chicken into 20 tenders. Wrap each piece in a slice of bacon; place on a rimmed baking sheet. In a small bowl, combine honey, mustard and lemon juice; brush half of mixture over chicken. Bake at 425 degrees for 13 to 15 minutes. Turn chicken over; brush with remaining honey mixture and bake an additional 13 to 15 minutes, until bacon is crisp.

1 lb. boneless, skinless chicken breasts 20 slices bacon 3 T. honey 2 t. brown mustard 1 T. lemon juice

Serves 10

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Buffalo Wing Chip Dip

Cyndy DeStefano Mercer, PA

Each year I make this for tailgating get-togethers and television football games. 2 10-oz. cans chicken, drained 8-oz. pkg. cream cheese, softened 1 c. shredded Cheddar cheese 1/3 c. hot pepper sauce 1/4 c. blue cheese salad dressing Optional: 1/2 c. crumbled blue cheese

Mix together all ingredients; place in a 1-1/2 quart casserole dish sprayed lightly with non-stick vegetable spray. Bake for 350 degreese for 30 to 35 minutes. Serves 15 to 20

Homemade Soft Pretzels

Mel Chencharick Julian, PA

This fun recipe is a terrific memory maker to do with your children...kneading the dough is a great job for the kids! The pretzels can even be shaped into HO-HO’s for the holidays. 1-1/2 c. warm water 1 env. dry active yeast 1 T. sugar 1 t. salt 4 c. all-purpose flour 1 egg, beaten Garnish: coarse salt

Heat water until very warm, about 110 to 115 degrees. In a large bowl, dissolve yeast in warm water; add sugar and salt. Blend in flour. On a lightly floured surface, knead dough until smooth. Roll pieces of dough into long ropes; form into twists or sticks. Place pretzels on lightly greased baking sheets. Brush with egg; sprinkle with coarse salt. Bake at 425 degrees for 12 to 15 minutes, until lightly golden. Makes 8 to 10 pretzels

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Oh-So-Cheesy Chili Dip

Suzy Grubich Eighty Four, PA

Ready to enjoy in 7 minutes flat! Spoon into a white Baby Boo pumpkin surrounded by tortilla chips. Place cream cheese in a 9" glass pie plate; soften in microwave on high setting for one minute. Spread in pie plate. Spoon chili over cream cheese; top with shredded cheese. Microwave on high setting for 4 to 6 minutes, or until cheese is hot and bubbly. Serve warm.

8-oz. pkg. cream cheese 15-oz. can chili 8-oz. pkg. shredded Cheddar cheese

Serves 15 to 20

Beth’s Caramel Corn

Beth Hershey Denver, PA

One year I made this sweet, crunchy popcorn treat as gifts for my family...they all loved it! Spray a roasting pan with non-stick vegetable spray. Place popcorn in pan; set aside. Melt butter in a large heavy saucepan over medium heat; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Stop stirring; continue to boil for exactly 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour hot mixture over popcorn; mix well. Cover and bake at 250 degrees for one hour, stirring every 15 minutes. Spread on parchment paper until completely cooled. Break apart; store in an airtight container.

16 c. popped popcorn 1 c. butter 1-2/3 c. brown sugar, packed 1/2 c. corn syrup 1 t. salt 1/2 t. baking soda 1 t. vanilla extract

Serves 12

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Warm Blue Cheese Dip

Eugenia Taylor Stroudsburg, PA

My mom and dad had a cocktail party every year for my dad’s office. I got to be the waitress & cook for these parties. This recipe was a favorite of mine...so easy to make and serve! 8 slices bacon 3 to 4 cloves garlic, minced 8-oz. pkg. cream cheese, softened 1/4 c. half-and-half 4-oz. container crumbled blue cheese 2 T. fresh chives, chopped crackers, toast slices or chips

In a skillet over medium heat, cook bacon until crisp. Remove bacon to a paper towel; pat dry and crumble. Add garlic to drippings in skillet; cook for about 3 minutes and remove from skillet. Combine cream cheese and half-and-half in a bowl. Beat until smooth; stir in bacon, garlic, blue cheese and chives. Spread in an ungreased 2-quart casserole dish. Cover and bake at 350 degrees for 30 minutes, or until bubbly and lightly golden. Serve warm with crackers, toast slices or chips. Serves 6

dinnertime conversation In Hazleton, there is a law on the books that prohibits a person from sipping a carbonated drink while lecturing students in a school auditorium.

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Pizza Nachos

Mel Chencharick Julian, PA

Nachos and pizza...they’re a perfect combination! A great snack for after school, for watching the game or just for any occasion with friends. Divide tortilla chips between 2 large microwave-safe plates; arrange chips to cover plates. For each plate, top the chips with 1/2 cup cheese, half of sauce, another 1/2 cup cheese and half of pepperoni. Add olives and peppers, if using; top with remaining cheese. Microwave, uncovered, for 2 to 3 minutes, until cheese melts. Serve warm. Serves 4 to 6

12-oz. pkg. tortilla chips, divided 3 c. shredded pizza-blend cheese, divided 15-oz. can pizza sauce, divided 5-oz. pkg. pepperoni sticks, coarsely chopped and divided Optional: sliced black or green olives, chopped green or red peppers

just for fun The first complete Tyrannosaurus Rex skeleton can be found in the Carnegie Museum in Pittsburgh.

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CHAPTER SIX

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PA-Approv , y e h s er ed

Candies & Desserts There is always room for

dessert. So when your sweet tooth is calling or a trip to Hershey isn’t on the way, these simple sweets are the perfect way to end the day.

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Apple Butter Roly-Poly This family recipe was originally made by my maternal grandmother, Stella. It never lasts long at my house! It’s especially scrumptious made with homemade apple butter. 2-1/2 c. all-purpose flour 1 t. salt 1 c. shortening 1/4 c. water 4 T. butter, softened and divided 1 c. apple butter, divided 4 t. sugar, divided

In a medium bowl, combine flour and salt. Cut in shortening and mix with a fork until mixture is fine and crumbly. Sprinkle in water until all flour is moistened and pastry almost cleans side of bowl, using more or less water as needed. Divide pastry into 2 equal portions. Roll out one portion between 2 sheets of wax paper into an 18-inch by 8-inch rectangle. Peel off top sheet of wax paper. Spread dough with 2 tablespoons butter; spread 1/2 cup apple butter over butter, spreading within one inch of edges. Sprinkle 2 teaspoons sugar over of apple butter. Roll pastry up into a log, starting at one of the short ends. Pinch ends shut; place seam-side down in an ungreased 13"x9" baking pan. Repeat to make a second log. Bake at 425 degrees for 30 minutes, or until lightly golden. Cool; cut logs into one-inch slices. Serves 20

presentation A centerpiece in a snap! Nestle a plump candle in the center of a simple glass salad or punch bowl, then fill around it with small apples.

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Lori Zolla Friedens, PA

All-Time- Favorite Recipes from pennsylvania Cooks

Chocolate Chip Dip

Charlotte Smith Tyrone, PA

I make this for all our church socials and ladies’ fellowship meetings...it’s always gone, gone, gone! In a small bowl, beat cream cheese and butter until light and fluffy. Add sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks. Serves 2

Toffee Brickle Popcorn

8-oz. pkg. cream cheese, softened 1/2 c. butter, softened 3/4 c. powdered sugar 2 T. brown sugar, packed 1 t. vanilla extract 1 c. mini semi-sweet chocolate chips graham cracker sticks

Katie Majeske Denver, PA

We love popcorn and enjoy trying new combinations. This is one of our favorites. Place popcorn in a greased large roasting pan; remove any unpopped kernels. Add almonds and brickle bits; toss to mix and set aside. In a saucepan, mix brown sugar, butter and corn syrup. Cook over medium heat, stirring until mixture boils. Boil without stirring for 5 minutes. Remove from heat. Add extract and baking soda; stir until foamy and light in color. Pour over popcorn mixture in pan; mix well. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread in a single layer on parchment paper to cool.

10 to 12 c. popped popcorn 1/2 c. sliced almonds 8-oz. pkg. toffee brickle baking bits 1 c. brown sugar, packed 1/2 c. butter 1/2 c. light corn syrup 1 t. almond extract 1/2 t. baking soda

Serves 8 to 10

All-Time- Favorite Recipes from pennsylvania Cooks

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Simple Crumb Cake

Mary Anne Acquisto Pocono Summit, PA

This recipe was handed down through the family from my great-grandmother. It’s scrumptious and simple to make. 18-1/2 oz. pkg. yellow or white cake mix 2/3 c. milk 2/3 c. oil 4 eggs, beaten Garnish: powdered sugar

CRUMB TOPPING 3 c. all-purpose flour 1/2 c. powdered sugar 1/2 c. brown sugar, packed 2 T. cinnamon 1/2 c. butter, melted 1 T. vanilla extract

Mix together dry cake mix, milk, oil and eggs. Spread batter in a greased 13"x9" baking pan. Bake at 350 degrees for 15 minutes. Let cool. Spread Crumb Topping over cake. Bake an additional 15 to 20 minutes. Cool. Sift powdered sugar on top. Crumb Topping: Mix together flour, sugars and cinnamon. Mix butter and vanilla; pour into flour mixture. Stir until crumbly. Serves 12 to 16

presentation Stack up each guest’s place setting, then tie it up with ribbon and tuck fresh blossoms in the knot...everyone will feel like they’re sitting down to a special gift!

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All-Time- Favorite Recipes from pennsylvania Cooks

Honey Bun Cake

Trish Gothard York, PA

Whenever this yummy cake is baking, the spicy smell reminds me of my mom making cinnamon toast for us on very cold mornings. Combine dry cake mix, sour cream, eggs, oil and water in a large bowl. Beat with an electric mixer on medium speed until smooth. In a separate bowl, mix brown sugar and cinnamon. Pour half of cake batter into a greased and floured 13"x9" baking pan; sprinkle half of brown sugar mixture over batter. Repeat layers; gently swirl with a table knife. Bake at 350 degrees for 25 minutes. Drizzle Powdered Sugar Glaze over warm cake; cut into squares. Powdered Sugar Glaze: Stir together ingredients to make a glaze consistency. Serves 24

18-1/2 oz. pkg. yellow cake mix 8-oz. container sour cream 4 eggs, beaten 2/3 c. oil 1/3 c. water 1/2 c. brown sugar, packed 1 t. cinnamon

POWDERED SUGAR GLAZE 1 c. powdered sugar 1/2 t. vanilla extract 2 t. milk

All-Time- Favorite Recipes from pennsylvania Cooks

135

Graham Cracker Fudge

Nancy Otto Indiana, PA

My mother wrote down her favorite fudge recipe for me on lined tablet paper the first Christmas I was married (over 50 years ago!). She saved the original clipping in her recipe file too, cut from the November 1942 issue of Woman’s Day magazine. Now I have both copies...they are yellowed with time, but the fudge is as delicious and chewy as ever. 2 sqs. unsweetened baking chocolate 14-oz. can sweetened condensed milk 1/2 t. vanilla extract 1-3/4 c. graham crackers, finely crushed 1-1/2 c. chopped pecans, walnuts or almonds, divided 1 t. butter

Melt chocolate in a double boiler over hot water. Add condensed milk and cook, stirring constantly, until mixture thickens, about 5 minutes. Add vanilla, graham cracker crumbs and one cup nuts; mix well. Butter an 8"x8" baking pan and sprinkle half the remaining nuts in the bottom. Spread chocolate mixture in pan, using a knife that has been dipped in hot water. Press remaining nuts into top. Cover with plastic wrap and chill overnight. Cut into squares. Serves 16 to 20

Chocolate Pinwheels One night my kids were asking for a quick treat...this was the tasty result!

11-oz. tube refrigerated bread sticks 3/4 c. semi-sweet chocolate chips 1/4 c. butter, melted 1/2 c. sugar

136

Lisa Ashton Aston, PA

Unroll bread sticks and cut them in half. Press chocolate chips in a single row along the top of each breadstick half; roll up into a pinwheel. Arrange pinwheels on a parchment paper-lined baking sheet. Brush with melted butter; sprinkle with sugar. Bake at 350 degrees for 10 to 12 minutes, until golden. Serves 16

All-Time- Favorite Recipes from pennsylvania Cooks

Fudgy Buttons

Crystal Branstrom Russell, PA

I’ve been making this recipe for years. My children enjoyed these little morsels when they were small, and now my granddaughter Cricket loves them too. Better make a double batch! In a large bowl, combine butter and cocoa; stir in powdered sugar. Add milk; stir until smooth. Add peanut butter; mix well. Roll into small balls; place on wax paper. Flatten tops with your thumb or a fork. Let stand until set. Makes 16

2 T. butter, melted 1-1/2 t. baking cocoa 1/2 c. powdered sugar 1/2 t. milk 2 T. creamy peanut butter

Janice Reinhardt Bethel Park, PA

Lemon Fluff

This dessert was especially enjoyed by my dad. I would bake it for his birthday celebrations. Dad is no longer with us, but this cake always brings back fond memories of him. Prepare cake mix according to package instructions; bake in a greased and floured 13"x9" baking pan. Let cool. Beat cream cheese with an electric mixer. Add milk and pudding mixes. Beat for 5 minutes, then spread over cooled cake. Top with whipped topping. Cover and refrigerate; serve chilled. Serves 12 to 15

18-1/4 oz. pkg. lemon cake mix 8-oz. pkg. cream cheese, softened 3-oz. pkg. cream cheese, softened 3 c. milk 2 3.4-oz. pkgs. instant lemon pudding mix 12-oz. container frozen whipped topping, thawed

All-Time- Favorite Recipes from pennsylvania Cooks

137

Chocolate Pixies

Kimberly Stine Milford, PA

My great-grandmother always made these cookies at Christmastime. Every time I make these cookies I feel a closeness to her. 4 1-oz. sqs. unsweetened baking chocolate 1/4 c. butter 2 c. sugar 4 eggs, beaten 2 c. all-purpose flour 2 t. baking powder 1/2 t. salt 1/2 c. walnuts, finely chopped Garnish: powdered sugar

In a saucepan over medium-low heat, melt chocolate and butter together. Remove from heat; cool slightly and transfer to a large bowl. Blend in sugar and eggs; beat by hand for one minute. In a separate bowl, mix together flour, baking powder and salt. Add flour mixture and nuts to chocolate mixture; blend well. Cover and refrigerate for 15 minutes. Scoop dough into balls by teaspoonfuls; roll in powdered sugar to coat. Place on ungreased baking sheets. Bake at 300 degrees for 18 to 20 minutes. Makes 3 dozen

Frozen Pineapple Slush

Judith Lalli Roslyn, PA

This is a recipe my grandmother enjoyed at a church function many, many years ago. It is now a family favorite on hot summer days. 3 c. water 2 c. sugar 4 c. lemonade 4 c. orange juice 15-1/4 oz. can crushed pineapple 4 ripe bananas, mashed

In a saucepan over medium heat, combine water and sugar. Bring to a boil; stir until sugar is dissolved. Remove from heat and stir in remaining ingredients. Divide mixture between two 13"x9" baking pans. Freeze until solid. Remove pans from freezer a few minutes before serving to allow slush to soften. Scoop into bowls or cups to serve. Serves 24

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All-Time- Favorite Recipes from pennsylvania Cooks

Holiday Pretzel Rods

Louise Beveridge Phillipsburg, PA

Roll the rods in colored sprinkles to match any holiday throughout the year. When December arrives, use red and green for Christmas and blue and white for Hanukkah. A tall mug or plastic cup is perfect for melting the coating. Microwave chocolate chips in a tall, narrow, microwave-safe container on high until melted, about 1-1/2 minutes. Add peanut butter and stir until combined. One at a time, dip pretzel rods two-thirds of the way into chocolate mixture; gently tap against side of container to remove excess. Immediately roll rod in desired garnish. Place on baking sheets lined with wax paper; let stand until completely set. Makes about 2-1/2 dozen

1-1/2 c. semi-sweet chocolate chips 1/2 c. creamy peanut butter 10-oz. pkg. large pretzel rods Garnish: chopped walnuts, chocolate or colored sprinkles

Shoo Fly Pie

Virginia Watson Scranton, PA

Shoo Fly Pie is the signature dessert for the Pennsylvania Dutch. My sons don’t care about that, they just like when I make them one! Dissolve baking soda in hot water in a medium bowl. Stir in remaining ingredients except pie crust. Pour half the mixture into pie crust; sprinkle with 3/4 cup Crumb Topping. Repeat layers ending with Crumb Topping. Bake at 400 degrees for 10 minutes. Reduce heat to 375 degrees and bake for an additional 50 minutes. Crumb Topping: Combine flour and brown sugar; mixwell. Cut in shortening until crumbly. Serves 8.

1 t. baking soda 1 c. hot water 1/2 c. brown sugar, packed 3 eggs, beaten 1 c. molasses 9-inch pie crust CRUMB TOPPING 2-1/2 c. all-purpose flour 1 c. brown sugar, packed 1/2 c. shortening

All-Time- Favorite Recipes from pennsylvania Cooks

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Malted Milk Squares

Mel Chencharick Julian, PA

These squares taste just like a chocolate malt from your favorite soda fountain. I found this dessert in some recipes that belonged to my grandmother. She was truly the world’s best grandma...a great cook and a great person. 1 c. graham cracker crumbs 2 T. sugar 2 T. butter, melted 2 eggs, separated 1 c. milk 1/4-oz. env. unflavored gelatin 1/3 c. dark brown sugar, packed 3 T. baking cocoa 1 t. vanilla extract 1 c. whipping cream 2 c. malted milk balls, coarsely crushed and divided Garnish: whipped cream

In a bowl, mix together cracker crumbs, sugar and butter. Press into a lightly greased 9"x9" baking pan. Bake at 350 degrees for 10 minutes; cool completely. Meanwhile, whisk together egg yolks and milk in a saucepan. Stir in gelatin, brown sugar and cocoa; let stand one minute. Cook and stir over low heat for about 5 minutes, until gelatin is dissolved. Remove from heat; stir in vanilla. Pour mixture into a bowl and chill, stirring occasionally, until mixture begins to set. In a separate bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Fold egg whites into gelatin mixture. In a bowl, beat cream with an electric mixer on medium speed until stiff peaks form. Fold whipped cream and one cup crushed candy into gelatin mixture; spread evenly over crust. Chill until set; garnish with whipped cream and remaining crushed candy. Serves 9

140

All-Time- Favorite Recipes from pennsylvania Cooks

Scalloped Pineapple

Carol Smith West Lawn, PA

It isn’t a potluck to us until someone brings the Scalloped Pineapple! It’s so good with ice cream. Mix all ingredients except ice cream in a slow cooker. Cover and cook on high setting for 2 hours. Reduce heat to low; cook for one additional hour. Garnish portions with scoops of ice cream. Makes 8 servings

Banana-Orange Yogurt Pops

1 c. sugar 3 eggs, beaten 3/4 c. butter, melted 3/4 c. milk 20-oz. can crushed pineapple, drained 8 slices bread, cubed Garnish: vanilla ice cream

Sheila Plock Boalsburg, PA

A healthy after-school treat to enjoy on a hot day. In a blender, combine yogurt, orange juice concentrate, bananas and sweetener if using. Process on medium speed until smooth. Pour into molds or paper cups. Freeze one hour and then insert sticks. Cover and freeze until completely frozen. To remove, dip into warm water for a few seconds. Serves 8

16-oz. container vanilla or plain yogurt 6-oz. can frozen orange juice concentrate, thawed 2 ripe bananas, sliced Optional: sweetener to taste 8 5-oz. freezer treat molds or paper cups with treat sticks

All-Time- Favorite Recipes from pennsylvania Cooks

141

Harvest PeachBerry Cobbler

Lori Ritchey Denver, PA

I just love this peach cobbler! Cranberries and orange zest give it a little extra zing. 2/3 c. butter, melted 15.6-oz. pkg. cranberry quick bread & muffin mix 2 29-oz. cans sliced peaches, drained and 1 c. syrup reserved 1 egg, beaten 2 T. orange zest, divided 1/2 to 2/3 c. sweetened dried cranberries 1/3 c. sugar 1 T. cinnamon Garnish: whipped cream or vanilla ice cream

Spread melted butter in a 13"x9" baking pan; set aside. In a large bowl, combine dry bread mix, reserved peach syrup, egg and one tablespoon orange zest. Stir until moistened. Drop batter by heaping spoonfuls over melted butter; spread slightly without stirring. Arrange peaches over batter; sprinkle with cranberries. In a small bowl, combine sugar, remaining zest and cinnamon; mix well and sprinkle over fruit. Bake at 375 degrees for 50 to 60 minutes, until edges are deeply golden. Cool slightly; dollop individual servings with whipped cream or ice cream. Serves 12

Bonus Idea Nothing tops real whipped cream! In a chilled bowl, with chilled beaters, beat a cup of whipping cream on high speed until soft peaks form. Mix in sugar and vanilla extract to taste and enjoy!

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All-Time- Favorite Recipes from pennsylvania Cooks

So-Yummy Chocolate Bars

JoAnna Haughey Berwyn, PA

Friends with a sweet tooth will absolutely love these bars! In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and salt; continue beating until blended. Reduce mixer speed to low; beat in flour until combined. Press 2/3 of mixture into the bottom of an ungreased 13"x9" baking pan; set aside. Combine condensed milk and chocolate in a saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat; stir in remaining ingredients. Spread hot mixture over layer in pan. Dot with remaining flour mixture. Bake at 350 degrees for 35 minutes, or until golden. Cool completely; cut into squares.

1 c. butter, softened 1/2 c. sugar 1/8 t. salt 2 c. all-purpose flour 14-oz. can sweetened condensed milk 1 c. semi-sweet or milk chocolate chips 1/2 c. chopped walnuts 1 t. vanilla extract

Makes 2 dozen

Judy’s Christmas Cake

Judy Lange Imperial, PA

A yummy holiday favorite! So easy and so good! In a bowl, combine dry cake mix, butter and one egg; mix well. Add cream cheese, remaining eggs and powdered sugar; beat well. Pour into an ungreased 13"x9" baking pan. Bake at 350 degrees for 30 to 35 minutes. Let cool. To serve, sprinkle with additional powdered sugar. Serves 12

18-1/2 oz. pkg. yellow cake mix 1/2 c. butter, melted and slightly cooled 3 eggs, divided 8-oz. pkg. cream cheese, softened 16-oz. pkg. powdered sugar Garnish: additional powdered sugar

All-Time- Favorite Recipes from pennsylvania Cooks

143

Walnut Rugalach

Karen Sampson Waymart, PA

The most popular Christmas cookies on my holiday trays! I have made them for weddings, showers and parties...they always sell out at our church bake sale too. Taste them and you’ll find out why!

1-1/2 c. butter, divided 8-oz. pkg. cream cheese, softened 2 c. all-purpose flour 1-1/2 c. sugar 1-1/2 T. cinnamon 6 T. walnuts, finely chopped and divided

Place one cup softened butter and cream cheese in a large bowl. Beat with an electric mixer on low speed until smooth. Beat in flour. Divide dough into 4 portions; form each into a disk. Wrap in plastic wrap; chill until firm, about one hour. Combine sugar and cinnamon; set aside. On a floured surface, roll one disk into a 10-inch circle. Brush with one tablespoon melted butter; sprinkle evenly with 2-1/2 tablespoons cinnamon-sugar and one tablespoon nuts. With a pizza cutter, cut circle into 12 wedges. Roll up wedges from wide end to point. Place on ungreased baking sheets, 2 inches apart. Bend into crescent shapes. Repeat with remaining dough. Bake at 350 degrees for 28 minutes, or until golden. Let cool slightly. While still warm, lightly brush with remaining butter; sprinkle with remaining cinnamon-sugar. Remove to wire racks to cool. Makes 4 dozen

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All-Time- Favorite Recipes from pennsylvania Cooks

Apple-Peanut Crumble

Paula Marchesi Lenhartsville, PA

Everyone in my house loves dessert, and this crumble is quick & easy to fix. Just set it in the slow cooker, leave it, then serve! I enjoy making it in the fall, but it’s scrumptious year ’round. Place apple slices in a lightly greased slow cooker; set aside. In a bowl, combine brown sugar, flour, oats and spices. Cut in butter and peanut butter with a pastry blender or 2 forks until mixture is crumbly. Sprinkle sugar mixture over apples. Cover and cook on low setting for 5 to 6 hours. Serve crumble in bowls, topped with a scoop of ice cream and a sprinkling of peanuts. Serves 4 to 5

4 to 5 Granny Smith apples, peeled, cored and sliced 2/3 c. brown sugar, packed 1/2 c. all-purpose flour 1/2 c. quick-cooking oats, uncooked 1/2 t. cinnamon 1/4 t. to 1/2 t. nutmeg 1/3 c. butter, softened 2 T. crunchy peanut butter Garnish: vanilla ice cream, cocktail peanuts

bonus idea Hosting a cookie & punch party is an easy way to entertain! Cookies can be baked in advance and frozen. The day before guests arrive, mix up a punch to refrigerate and remove cookies from the freezer. At party time, just pour punch into a punch bowl, arrange cookies on trays and greet your friends. All-Time- Favorite Recipes from pennsylvania Cooks

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INDEX Appetizers/Snacks

Amazing Pepperoni Dip, p 122 Antipasto Crescent Bites, p 121 Bacon-Wrapped Cocktail Sausages, p 117 Beer Hot Dogs, p 122 Buffalo Wing Chip Dip, p 126 Can’t-Eat-Just-One Pretzels, p 119 Carilee’s Perfect Buttermilk Ranch Dip, p 125 Chicken-Pesto Pinwheels, p 116 Chocolate Chip Dip, p 133 Easy Cheesy Quesadillas, p 114 End-Zone Layered Taco Dip, p 120 Grandma’s Popcorn Balls, p 115 Homemade Soft Pretzels, p 126 Honey-Glazed Chicken-Bacon Bites, p 125 Nacho Snack Mix, p 119 Oh-So-Cheesy Chili Dip, p 127 Pizza Nachos, p 129 Roasted Red Pepper Dip, p 124 Smoked Kielbasa Bites, p 120 Taco Meatballs, p 114 Tomato & Feta Appetizer, p 118 Warm Blue Cheese Dip, p 128 Yummy Reuben Dip, p 115

Breakfasts/Breads

Autumn Amish Baked Oatmeal, p 12 Baked Cinnamon-Apple French Toast Casserole, p 16 Blueberry Cheese Danish, p 11 Breakfast Berry Parfait, p 13

146

Brown Sugar-Glazed Bacon, p 16 Bubble Breakfast Pizza, p 10 Cozy Breakfast Casserole, p 17 Cranberry Upside-Down Muffins, p 123 French Toastwiches, p 12 Marine Corps Breakfast, p 9 Pan-Fried Breakfast Potatoes, p 10 Pennsylvania Dutch Scrapple, p 8 Potato & Egg Casserole, p 13 Quick Jam Danishes, p 17 Reuben Brunch Casserole, p 9 Sunday Brunch Quiche, p 15 Toffee Apple French Toast, p 14

Desserts/Candies

Apple Butter Roly-Poly, p 132 Apple-Peanut Crumble, p 145 Banana-Orange Yogurt Pops, p 141 Beth’s Caramel Corn, p 127 Chocolate Pinwheels, p 136 Chocolate Pixies, p 138 Frozen Pineapple Slush, p 138 Fudgy Buttons, p 137 Graham Cracker Fudge, p 136 Harvest Peach-Berry Cobbler, p 142 Holiday Pretzel Rods, p 139 Honey Bun Cake, p 135 Judy’s Christmas Cake, p 143 Lemon Fluff, p 137 Malted Milk Squares, p 140 Scalloped Pineapple, p 141 Shoo Fly Pie, p 139

All-Time- Favorite Recipes from pennsylvania Cooks

Simple Crumb Cake, p 134 So-Yummy Chocolate Bars, p 143 Toffee Brickle Popcorn, p 133 Walnut Rugalach, p 144

Mains

Baked Flounder & Tomatoes, p 102 Balsamic Chicken & Rice, p 100 Brats & Wilted Cabbage Dinner, p 97 Cheeseburger Cups, p 102 Chicken Wings 4 Ways, p 96 Easy Chicken Divan, p 99 Easy Kielbasa Dinner, p 109 Game-Day Garden Pizza, p 95 Heavenly Hot Dogs, p 94 Mom’s Strombolis, p 104 Pennsylvania Dutch Chicken & Waffles, p 98 Pennsylvania Stuffed Peppers, p 107 Pittsburgh Pigskin Pierogies, p 92 Potato Puff Casserole, p 106 Sauerkraut & Noodle Bake, p 106 Sunday Meatball Skillet, p 105 Sweet-and-Sour Popcorn Chicken, p 101

Salads

Best Pennsylvania Dutch Potato Salad, p 27 Christmas Celebration Salad, p 24 Crunchy Pea & Peanut Salad, p 25 Fajita & Bowties Salad Bowl, p 29 Fruity Picnic Salad, p 25

Judy’s Potato Salad, p 20 Kathleen’s BLT Salad, p 26 Mom’s Famous Potato Salad, p 28 Pear Harvest Salad, p 22 Strawberry-Cranberry Salad, p 23 Summer Spinach Salad with Feta, p 31 Summer Tortellini Salad, p 30 Tart Apple Salad, p 21 Tomato-Mozzarella Salad, p 23

Sandwiches

Auntie B’s BBQ Roast Sandwiches, p 52 Auntie B’s Hamburger BBQ, p 38 Backyard Big South-of-the-Border Burgers, p 72 Bacon Cheesy Hot Dogs, p 34 Barbecued Beef, p 67 Beth’s Stuffed Burgers, p 66 Brilliant Brick Sandwiches, p 60 Brown Sugar Barbecues, p 42 Bumsteads, p 77 Cheeseburger Roll-Ups, p 48 Chicken-Apple Sliders, p 65 Chili Dog Wraps, p 63 Creamy Veggie Sandwiches, p 43 Darci’s Pizza Burgers, p 44 Debbie’s Savory Roast Sandwiches, p 57 Family-Favorite Pork Barbecue, p 50 Fire-Roasted Tomato & Sausage Grinders, p 51 French-Fried Tomato Sandwiches, p 41

All-Time- Favorite Recipes from pennsylvania Cooks

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INDEX continued Halftime Pork Sandwiches, p 78 Honey-Barbecued Pork, p 73 Hungarian Barbecued Wieners, p 56 Italian Hamburgers, p 69 Kay’s Bacon-Tomato Sandwiches, p 45 Laurel Pizza Burgers, p 37 Meatball Hoagies, p 53 Mom’s Hot Turkey Sandwiches, p 61 Mom’s Sandwich Spread, p 49 Not Your Mother’s Tuna Salad, p 80 Pepperoni Pizza Burgers, p 55 Philly Cheesesteak, p 76 Prosciutto, Brie & Apple Panini, p 54 Red Pepper & Chicken Bagels, p 46 Roast Beef & Herbed Cheese Sandwiches, p 59 Roasted Veggie Rolls, p 47 Scott’s Ham & Pear Sandwiches, p 71 Sloppy Cowboys, p 74 Sloppy Joe Pocket Pies, p 36 South-of-the-Border Turkey Burgers, p 35 Super-Easy Sausage Sandwiches, p 75 Sweet & Savory Beef Sandwiches, p 75 Tailgate Sandwich Ring, p 58 Tangy Teriyaki Sandwiches, p 64 Teriyaki Steak Subs, p 62

148

Sides

Amish Wedding Celery, p 110 Basil-Tomato Tart, p 111 Cheryl’s Corn Fritters, p 110 Creamy Corn Pudding, p 103 Nana’s Philadelphia Relish, p 109 Perfect Picnic Pineapple, p 103 Pierogi Casserole, p 108 Sweet Potato Casserole, p 93

Soups

Beef Stew & Biscuits, p 73 Bread-Bowl Beef Stew, p 87 Buffalo Chicken Soup, p 77 Chill-Chaser Pork Stew, p 88 Everyone’s Favorite Vegetable Soup, p 70 Hearty Hamburger Veggie Soup, p 40 My Best Bean & Bacon Soup, p 68 The Best Chicken Noodle Soup, p 39 The Ultimate Slow-Cooker Kielbasa Soup, p 78 Tomato-Tortellini Soup, p 79 White Chili, p 89

All-Time- Favorite Recipes from pennsylvania Cooks

U.S. to METRIC RECIPE EQUIVALENTS Volume Measurements ¼ teaspoon.. . . . . . . . . . . . . . . . . . . . . . 1 mL ½ teaspoon.. . . . . . . . . . . . . . . . . . . . . . 2 mL 1 teaspoon. . . . . . . . . . . . . . . . . . . . . . . 5 mL 1 tablespoon = 3 teaspoons. . . . . . . 15 mL 2 tablespoons = 1 fluid ounce. . . . . 30 mL ¼ cup. . . . . . . . . . . . . . . . . . . . . . . . . . . 60 mL ⅓ cup. . . . . . . . . . . . . . . . . . . . . . . . . . . 75 mL ½ cup = 4 fluid ounces. . . . . . . . . . 125 mL 1 cup = 8 fluid ounces. . . . . . . . . . . 250 mL 2 cups = 1 pint = 16 fluid ounces. 500 mL 4 cups = 1 quart. . . . . . . . . . . . . . . . . . . . 1 L Weights 1 ounce. . . . . . . . . . . . . . . . . . . . . . . . . . 30 g 4 ounces. . . . . . . . . . . . . . . . . . . . . . . . 120 g 8 ounces. . . . . . . . . . . . . . . . . . . . . . . . 225 g 16 ounces = 1 pound. . . . . . . . . . . . . 450 g Baking Pan Sizes Square 8x8x2 inches. . . . . . . . . 2 L = 20x20x5 cm 9x9x2 inches. . . . . . . 2.5 L = 23x23x5 cm Rectangular 13x9x2 inches. . . . . . 3.5 L = 33x23x5 cm Loaf 9x5x3 inches. . . . . . . . . 2 L = 23x13x7 cm Round 8x11⁄2 inches. . . . . . . . . . . . 1.2 L = 20x4 cm 9x11⁄2 inches. . . . . . . . . . . . 1.5 L = 23x4 cm

Recipe Abbreviations t. = teaspoon. .. . .. .. .. ltr. = liter T. = tablespoon. .. . .. .. oz. = ounce c. = cup. .. . .. .. .. . .. . .. lb. = pound pt. = pint. .. . .. .. ... .. . .. doz. = dozen qt. = quart. .. . .. .. .. . .. .pkg. = package gal. = gallon. .. . .. .. ... .env. = envelope Oven Temperatures 300° F. .. . .. .. ... .. . ..150° C 325° F. .. . .. .. ... .. . ..160° C 350° F. .. . .. .. ... .. . ..180° C 375° F. .. . .. .. ... .. . ..190° C 400° F. .. . .. .. ... .. . ..200° C 450° F. .. . .. .. ... .. . ..230° C Kitchen Measurements A pinch = ⅛ tablespoon 1 fluid ounce = 2 tablespoons 3 teaspoons = 1 tablespoon 4 fluid ounces = ½ cup 2 tablespoons = ⅛ cup 8 fluid ounces = 1 cup 4 tablespoons = ¼ cup 16 fluid ounces = 1 pint 8 tablespoons = ½ cup 32 fluid ounces = 1 quart 16 tablespoons = 1 cup 16 ounces net weight = 1 pound 2 cups = 1 pint 4 cups = 1 quart 4 quarts = 1 gallon

All-Time- Favorite Recipes from pennsylvania Cooks

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