All-Time-Favorite Recipes from Kentucky Cooks 9781620935095, 1620935090

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me-Favorite Recipe i T l s Al From

u

Kentucky Cooks

Dedication

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

Appreciation

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

Gooseberry Patch An imprint of Globe Pequot 64 South Main Street Essex, CT 06426 www.gooseberrypatch.com 1 800 854 6673 Copyright 2022, Gooseberry Patch 978-1-6209-3509-5 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!

KENTUCKY COOKS ICONIC kentucky To see through the eyes of the cardinal (the state bird) one would discover five different breathtaking landscapes that span the great state of Kentucky. From the highest mountain to the longest river bank, Kentucky’s history is well-rooted in its geography with its earliest settlers encompassing several Native Americantribes' lands, and later many European settlers in the flatlands and Appalachia. Claiming statehood in 1792, Kentucky’s variety of ethnicities and terrain birthed a diverse collection of cuisines, each with unique stories, brimming with traditions and flourishing with flavor. Today, the Bluegrass State still enjoys many of these noteworthy foods which are often served in celebration of some of the most festive events of the year. Derby Pie™, a trademarked dessert of Louisville's Kerns Bakery, is enjoyed on Kentucky Derby Day, and is one of the state’s most famous regional dishes. But, travel around the state and you’ll come across a well-loved green sandwich spread called Benedictine, the Owensboro Mutton BBQ, the Hot Brown sandwich, a specialty of the Brown Hotel dating back to the 1920s, and wilted lettuce—aka "kilt" lettuce—a favorite in the Appalachian mountain region. Kentuckians’ history with cuisine is as diverse as Mammoth Cave is long and as loved as its bluegrass music. Inside this book you’ll find delicious tried & true recipes from cooks from all around the great state of Kentucky, including Kentucky Hot Browns, Reuben Soup, Grandma Beach's Oatmeal Picnic Cake, Apple Fritter Pancakes 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

Bluegrass

BreakfastS

7

CHAPTER TWO

Daniel Boone

BREADS, sIDES & SALADS

31

CHAPTER THREE

Racetrack

Soups & sandwiches

53

CHAPTER FOUR

Mammoth Cave

Mains

77

CHAPTER FIVE

Thomas Edison Electrifying

APPETIZERS & Snacks

115

CHAPTER SIX

Derby Day

Desserts

129

CHAPTER ONE

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Bluegrass

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.

Earleen’s Western-Style Oven Omelet

Pat Beach Fisherville, KY

My sister took a recipe she had for an oven omelet and made a few additions to it. We made it for our husbands when they came back from early morning fishing, and they raved about it with each bite! They both agreed that it tastes like a western omelet. 8 eggs 1 c. milk 2 c. frozen diced hashbrowns, thawed 4-oz. can sliced mushrooms, drained 1 c. cooked ham, diced 1 c. shredded Cheddar cheese 1/2 c. green pepper, finely chopped 1/4 c. onion, finely chopped 3/4 to 1 t. salt pepper to taste

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Beat eggs in a large bowl; whisk in milk. Stir in remaining ingredients; transfer to a lightly greased 9"x9" baking pan. Bake, uncovered, at 350 degrees for 45 to 50 minutes, or 55 to 60 minutes for a deep pan, until a knife tip inserted in the center comes out clean. Makes 6 servings.

All-Time- Favorite Recipes from Kentucky Cooks

Hashbrown Potato Quiche

Linda Davidson Lexington, KY

This is a tasty breakfast served with buttered toast and jelly. It is great to take to a dinner at church, too! Spread potatoes out on paper towels to remove some of the moisture. Pat potatoes into the bottom and up the sides of an ungreased 9" pie plate. Drizzle with butter, making sure to cover the edges. Bake, uncovered, at 425 degrees for 25 minutes; reduce oven to 350 degrees. Layer ham, cheese, green or red pepper and onion over baked crust. In a bowl, whisk together remaining ingredients; pour over all. Bake, uncovered, at 350 degrees for 25 minutes, or until a knife tip inserted in the center comes out clean. Cut into wedges to serve. Makes 8 servings.

3 c. frozen shredded hashbrown potatoes, thawed 1/3 c. butter, melted 1 c. cooked ham, chopped 1 c. shredded Cheddar cheese 1/4 c. green or red pepper, chopped 1/4 c. onion, chopped 2 eggs, beaten 1/2 c. milk 1/2 t. salt 1/4 t. pepper

Kitchen tip A slick trick when baking muffins! Grease muffin cups on the bottoms and just halfway up the sides... muffins will bake up nicely domed on top.

All-Time- Favorite Recipes from Kentucky Cooks

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Poppie’s French Toast

Sarah Slaven Strunk, KY

When I was growing up, I remember my dad making this French toast. My kids call my dad Poppie...they love it as much as I did and still do, to this day. 5 eggs, beaten 1 T. cinnamon 1/4 c. sugar 8 slices bread Garnish: maple syrup

Beat eggs in a shallow dish; set aside. Mix cinnamon and sugar together in a cup; sprinkle one tablespoon of mixture into eggs. Dip bread slices into egg mixture; flip to coat both sides. Add bread slices, a few at a time, to a greased skillet over medium heat; sprinkle with more cinnamon-sugar. Cook until golden on both sides. Serve with maple syrup. Makes 4 servings.

FAMILY-time conversation Kentucky native Bill Monroe, an American mandolinist, singer, and songwriter, helped the development of the music style known as Bluegrass Music. In particular, bluegrass Music is an American roots music genre that originated in the Appalachian region, a cultural region in the Eastern United States in the 1940s. To name a few of his famous songs, they are Alabama Waltz, Orange Blossom Special and Kentucky Waltz.

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All-Time- Favorite Recipes from Kentucky Cooks

Christmas Morning Bars

Elizabeth Smithson Mayfield, KY

I have had this recipe for awhile. When my kids were home, we always had a big breakfast on Christmas mornings. Everyone loved these alongside warm sticky rolls. Memories, memories! Brown sausage in a skillet over medium heat; drain well. Unroll one tube rolls into an ungreased 13"x9" baking pan; press seams together. Bake, uncovered, at 350 degrees for 5 minutes. Layer sausage, cheese, eggs and oregano over baked crust. Unroll remaining tube of rolls; layer on top. Bake, uncovered, at 350 degrees for 15 to 20 minutes. Cut into squares. May be baked ahead and refrigerated; reheat in microwave.

16-oz. pkg. ground pork breakfast sausage 2  8-oz. tubes refrigerated crescent rolls 2 c. shredded Cheddar or Swiss cheese 5 eggs, beaten 1/2 t. dried oregano

Makes 12 to 15 servings.

Sugarplum Bacon

Brenda Hager Nancy, KY

I love this crunchy, sweet combination! It’s wonderful served for breakfast or as an appetizer. Cut each slice of bacon in half crosswise. Combine brown sugar and cinnamon in a shallow bowl. Dredge each piece of bacon in brown sugar mixture; twist and place in an ungreased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 15 to 20 minutes, until bacon is crisp and sugar is bubbly. Remove slices to aluminum foil to cool. Serve at room temperature.

1/2 lb. sliced bacon, room temperature 1/2 c. brown sugar, packed 1 t. cinnamon

Makes 18 to 24 pieces.

All-Time- Favorite Recipes from Kentucky Cooks

11

Elizabeth’s BLT Pie

Elizabeth Smithson Mayfield, KY

An old comfort-food recipe...can’t go wrong with bacon! 3/4 lb. bacon, crisply cooked and crumbled 1 c. shredded Swiss cheese 4 eggs, beaten 1-1/2 c. milk 1 c. biscuit baking mix 1/2 c. mayonnaise-style salad dressing 1/8 t. salt 1/8 t. pepper Garnish: shredded lettuce, sliced tomatoes

Layer crumbled bacon and cheese in a greased 9" pie plate; set aside. In a large bowl, beat remaining ingredients except garnish until smooth. Pour into pie plate. Bake at 400 degrees for 30 to 35 minutes, until set. Cool for 5 minutes; garnish with lettuce and tomatoes. Cut into wedges. Serves 4 to 6.

Nicki’s Breakfast Frittata

Nicki Hill Louisville, KY

I love to mix up this frittata in my favorite cast-iron skillet...my ladies’ prayer group loves it! 6 eggs, beaten 2 T. milk 1 c. shredded Cheddar cheese 1 t. dried parsley 2 green onions, chopped 1/2 c. cooked ham, diced 1/2 t. salt 1/4 t. pepper

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In a large bowl, combine all ingredients; mix well. Heat a greased cast-iron or ovenproof skillet over medium heat; pour egg mixture into skillet. Cook over low heat, without stirring, until egg mixture is almost cooked through, about 4 minutes. Transfer to oven and bake, uncovered, at 350 degrees for about 8 minutes longer, until cheese is melted and eggs are set. Slice into wedges to serve. Serves 6.

All-Time- Favorite Recipes from Kentucky Cooks

Mom’s Cheese Grits

Elizabeth Smithson Cunningham, KY

Mom always served us this recipe for special breakfasts! It’s been in the family for years, from her mom on down. Now I serve it for brunch with my church ladies...they always ask for the recipe. Combine eggs with enough milk to equal one cup; set aside. Cook grits according to package directions; remove from heat. Add garlic, butter and one cup cheese; stir until butter and cheese melt. Stir in egg mixture. Pour into a greased 2-quart casserole dish; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes. Serves 7 to 8.

2 eggs, beaten 1/4 to 1/2 c. milk 1 c. long-cooking grits, uncooked 1 t. garlic, minced 1/2 c. butter, sliced 2 c. shredded Cheddar cheese, divided

Apple Fritter Pancakes

Becky Raver Goshen, KY

I accidentally made this recipe when I was low on oil and substituted applesauce...they turned out delicious! Combine all ingredients except garnish in a bowl; mix well. Drop batter by 1/4 cupfuls onto a greased griddle set over medium heat. Flip pancakes when tops start to bubble. Continue to cook until both sides are golden. Serve topped with butter and powdered sugar. Makes 6 servings.

1 c. all-purpose flour 1/4 t. salt 2 t. baking powder 1 egg, beaten 1 c. milk 1 T. oil 1/2 c. applesauce 1/2 t. nutmeg 1 t. cinnamon-sugar Garnish: butter, powdered sugar

All-Time- Favorite Recipes from Kentucky Cooks

13

Farmers’ Breakfast Casserole

Liz Brooks Lexington, KY

My husband grew up on a farm and he loves this hearty casserole. The hot sauce really makes this dish tasty, so don’t leave it out! It doesn’t make it hot, just pumps up the flavors. 3 c. frozen shredded hashbrowns 2 c. cooked ham or bacon, diced 1 bunch green onions, chopped 4 eggs, beaten 12-oz. can evaporated milk 1 T. hot pepper sauce 1 t. smoked paprika 1 t. pepper 1-1/2 c. shredded sharp Cheddar cheese

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Spread frozen hashbrowns in an 8"x8" glass baking pan sprayed with non-stick vegetable spray. Sprinkle ham or bacon and onions over hashbrowns. In a bowl, whisk together eggs, evaporated milk, hot sauce and seasonings. Pour over ham layer; top with cheese. Bake, uncovered, at 375 degrees for 55 to 60 minutes, until hot and cheese is golden. Slice into squares; serve immediately. If making a double recipe, use a 13"x9" baking pan and increase baking time by 10 to 15 minutes. Makes 4 to 6 servings.

All-Time- Favorite Recipes from Kentucky Cooks

Easy Sticky Pecan Rolls

Elizabeth Smithson Mayfield, KY

This is a shortcut I’ve found to Granny’s yummy sweet rolls. Just as good and doesn’t take so long! Sprinkle 1/2 cup nuts in a greased Bundt® pan or 13"x9" baking pan. Arrange frozen rolls on top of nuts; sprinkle with dry pudding and set aside. In a small saucepan, combine butter and brown sugar. Bring to a boil over medium heat, stirring until sugar dissolves. Spoon over rolls. Cover with greased aluminum foil; let rise overnight at room temperature. In the morning, uncover; sprinkle with remaining nuts and cinnamon. Bake at 350 degrees for 30 minutes. Immediately turn rolls out of pan; serve warm.

1 c. chopped pecans, divided 12 frozen yeast rolls 3-1/2 oz. pkg. cook & serve butterscotch pudding mix 1/2 c. butter 1/2 c. brown sugar, packed cinnamon to taste

Makes one dozen.

Luscious Blueberry Syrup

Cindy Williams Owensboro, KY

So quick & easy! It’s delicious drizzled warm or cold over waffles, pancakes and even over ice cream or a slice of pound cake. In a saucepan over medium heat, combine sugar and cornstarch. Stir in water gradually. Add berries; bring to a boil. Boil, stirring constantly, for one minute, or until mixture thickens. Serve warm, or pour into a covered jar and keep in the refrigerator for several days.

1/2 c. sugar 1 T. cornstarch 1/3 c. water 2 c. fresh or frozen blueberries

Makes about 2-1/2 cups.

All-Time- Favorite Recipes from Kentucky Cooks

15

Egg with a Hat

Claire Bertram Lexington, KY

A simple breakfast that goes way back in our family! Granny told us kids the toasted circle was the “hat” for the egg yolk. 1 slice white bread 1 T. butter 1 egg

With a cookie cutter, cut a circle in the center of bread slice. Melt butter in a skillet over medium-low heat. Add bread and bread circle to skillet; cook until crisp and golden on one side. Turn over; carefully break egg into the hole. Cook for 3 to 5 minutes, until bread is toasted and egg is set. Top egg yolk with toasted circle. Serves one.

Mom’s Chocolate Syrup

Donna Wheeler Smiths Grove, KY

When I was young, my mama would make this for my sister and me, to serve over homemade biscuits. Great at breakfast or anytime! Later she made it for my children. Mom passed away 20 years ago, and I now make this for my own grandchildren when they come to see me. I have served it over broken-up pancakes as well as biscuits. 1 c. sugar 3 T. baking cocoa 1 t. vanilla extract 1 T. margarine, sliced 1/2 to 1 c. water

In a saucepan, mix sugar and baking cocoa. Stir in vanilla, margarine and water to desired thickness. Bring to a rolling boil over medium-high heat, stirring constantly. Reduce heat to medium; cook and stir until cocoa dissolves. Cook for another 2 minutes and serve. Makes 6 servings.

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All-Time- Favorite Recipes from Kentucky Cooks

Skillet Breakfast Casserole

Sarah Slaven Strunk, KY

This hearty dish is one of my family’s favorite meals. We not only eat it for breakfast, we love it for dinner just as much. In a skillet, cook hashbrowns with oil as package directs; transfer to a 2-quart casserole dish. In same skillet over medium heat, brown sausage and drain, reserving drippings in skillet. Spoon sausage over hashbrowns; set aside. In reserved drippings in skillet, prepare gravy mix according to package directions. Stir beaten eggs into gravy. Pour gravy mixture over sausage in casserole dish; top with cheese. Cover and bake at 350 degrees for 45 minutes. Uncover and bake another 15 minutes, until bubbly and cheese is golden.

4 c. frozen diced hashbrowns 3 T. oil 1 lb. ground pork breakfast sausage 2.6-oz. pkg. country sausage gravy mix 2 eggs, beaten 8-oz. pkg. shredded Colby Jack cheese

Makes 6 servings.

Presentation You’re never too old for party favors! Send your guests home with a whimsical memento...tiny potted plants, little bags of homemade candy, mini photo frames or even bubbles.

All-Time- Favorite Recipes from Kentucky Cooks

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Fresh Plum Muffins

Debbie Skaggs Lousiville, KY

Many years ago, I would visit a tiny bakery in Chicago that always used up their overripe fruit in the muffins of the day. I enjoyed their creativity. To this day, every time I dream up a muffin using up my ripe fruit, I can still see their smiling faces. 1 egg 1/2 c. milk 1/4 c. canola oil 1-1/2 c. all-purpose flour 2 t. baking powder 1/2 c. sugar 1/2 t. salt 1/2 t. cinnamon 4 ripe plums, peeled, halved, pitted and divided 1/2 c. sliced almonds, divided Optional: coarse sugar

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Lightly beat egg in a large bowl; stir in milk and oil. Add flour, baking powder, sugar, salt and cinnamon; mix just until moistened. Batter should be lumpy. Chop 2 plums; fold into batter along with 1/4 cup almonds. Spoon batter into 12 paper-lined muffin cups, filling 2/3 full. Thinly slice remaining plums; place 2 to 3 slices on top of each muffin. Sprinkle with remaining almonds. If desired, sprinkle with coarse sugar. Bake at 350 degrees for 25 minutes, or until a toothpick tests done. Makes one dozen.

All-Time- Favorite Recipes from Kentucky Cooks

Granny Brown’s Chocolate Gravy

Tia Beltz Georgetown, KY

This chocolate gravy is smooth and rich, just like my greatgrandmother’s. The recipe has been handed down through four generations and so many warm and tender memories go with it. A plate of hot, made-from-scratch biscuits was always served with this family favorite! Heat milk in a large saucepan over medium-low heat until just warm. In a large bowl, mix sugar, cocoa and flour well; stir into warm milk. Bring to a boil for one minute, stirring constantly. Add vanilla; let stand until thickened. Serve warm. Makes 4 to 6 servings.

2 c. milk 3/4 c. sugar 3 T. baking cocoa 3 T. self-rising flour 1 t. vanilla extract

Slow-Cooker Piggies in Eggs

Betty Stewart Paducah, KY

I often take this casserole to Sunday school. I make sure to double the ingredients, because it’s always a huge hit! In a bowl, combine all ingredients except mozzarella cheese. Pour into a lightly greased slow cooker. Sprinkle mozzarella cheese over top. Cover and cook on high setting for 2 hours, then on low setting for one hour. Serves 8 to 10.

6 eggs, beaten 14-oz. pkg. mini smoked sausages 1-1/2 c. milk 1 c. shredded Cheddar cheese 8 slices bread, torn 1 t. salt 1/2 t. dry mustard 1 c. shredded mozzarella cheese

All-Time- Favorite Recipes from Kentucky Cooks

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Break-of-Day Breakfast Pizza

Tracie Spencer Rogers, KY

Love this recipe because it’s something different for breakfast! Add some mushrooms and black olives too. 1 lb. ground pork sausage 8-oz. tube refrigerated crescent rolls 8-oz. pkg. pizza-blend cheese 6 eggs, beaten 1/2 c. milk 3/4 t. dried oregano 1/8 t. pepper Optional: finely diced green and red peppers

Cook sausage in a skillet over medium heat until browned; drain and set aside. Separate crescent dough into 8 triangles. In a greased 12" pizza pan or 13"x9" baking sheet, arrange triangles with elongated points toward the center, forming a circle. Press together perforations; turn up sides to form a crust. Bake on lower oven rack at 375 degrees for 5 minutes, or until crust is puffy. Remove from oven; reduce oven temperature to 350 degrees. Spoon sausage over dough; sprinkle with cheese. Whisk together eggs, milk and seasonings; pour over top. Return to lower rack; bake at 350 degrees for 30 to 35 minutes, until cheese is melted. Garnish with green and red peppers, if desired. Makes 6 to 8 servings.

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All-Time- Favorite Recipes from Kentucky Cooks

Ham & Cheese Bake

Elizabeth Smithson Mayfield, KY

An easy family favorite! When my kids were home, the boys loved breakfast the best. I always tried to please them...this did! Layer cheese and ham in a greased 9" pie plate; set aside. In a bowl, whisk together eggs, milk and seasonings; pour into pie plate. Bake at 350 degrees for 30 to 35 minutes. Let stand for 10 minutes before cutting into wedges. Serves 6 to 8.

Southern-Style Breakfast Casserole

8-oz. pkg. shredded mozzarella cheese 1/2 c. cooked ham, diced 5 eggs, beaten 3/4 c. milk 1/4 t. dried basil salt and pepper to taste

Joyce Boswell Lewisport, KY

If I didn’t bring this to breakfast on Palm Sunday...I don’t think they’d let me in the door! Combine all ingredients in a large bowl; mix well. Pour into a lightly greased 13"x9" baking pan. Bake, uncovered, at 425 degrees for 45 minutes. Serves 8 to 10.

2 lbs. ground pork sausage, browned and drained 4 eggs, beaten 1/2 c. milk 1 onion, diced 6 c. crispy rice cereal 2 c. cooked rice 10-3/4 oz. can cream of chicken soup 10-3/4 oz. cream of celery soup 8-oz. pkg. shredded Cheddar cheese

All-Time- Favorite Recipes from Kentucky Cooks

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Shamrock Breakfast Bake

Julianne Saifullah Lexington, KY

This overnight Southwestern-inspired breakfast bake, studded with green, is a fun way to greet the morning on St. Patrick’s Day. This recipe can be doubled for a larger gathering...why not surprise your co-workers? They’ll certainly feel lucky! 1/2 lb. ground pork breakfast sausage, browned and crumbled 4-oz. can diced green chiles, drained 1/2 onion, diced 1/2 green pepper, diced 1-1/2 c. shredded Monterey Jack cheese 10 eggs, beaten

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Spray a slow cooker with non-stick vegetable spray. Add 1/3 of sausage to slow cooker; top with 1/3 each of chiles, onion, pepper and cheese. Repeat layers, ending with a layer of cheese. Pour eggs over top. Cover and cook on low setting for 7 to 8 hours, until cooked through. Serves 4 to 5.

All-Time- Favorite Recipes from Kentucky Cooks

Golden Banana Waffles

Tonya Adams Magnolia, KY

These anything-but-ordinary waffles deserve to be dressed up with dollops of luscious whipped cream. Mix flour, sugar, baking powder and salt in a large bowl. In a separate bowl, beat egg yolks with milk, banana and butter until smooth. Add to flour mixture, stirring until just moistened. In another bowl, beat egg whites with an electric mixer on high speed until stiff peaks form; fold into batter. Let batter stand for 5 to 10 minutes. Add batter to a greased hot waffle iron by 1/2 cupfuls; bake according to manufacturer’s instructions. Prepare Banana Topping while waffles are baking; serve over waffles. Banana Topping: In a saucepan, blend cornstarch and salt with a small amount of nectar. Gradually stir in remaining nectar and honey. Cook over low heat until thickened, stirring constantly; remove from heat. Add lemon juice and butter, stirring until butter melts. Stir in sliced bananas. Makes about 10.

2 c. all-purpose flour 2 T. sugar 1 T. baking powder 1/4 t. salt 3 eggs, separated 1-1/4 c. milk 1 c. banana, mashed 3 T. butter, melted

Banana Topping 1 T. cornstarch 1/4 t. salt 1-1/2 c. apricot nectar, divided 2 T. honey 1 T. lemon juice 2 T. butter 3 bananas, sliced

All-Time- Favorite Recipes from Kentucky Cooks

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Monkey Bread

Michelle Pettit Sebree, KY

This scrumptious dish is always a big hit. I usually have to make two batches because someone will always try to sneak away with one to take home! 1/2 c. sugar 1-1/2 t. cinnamon 3 12-oz. tubes refrigerated biscuits, quartered 1 c. brown sugar, packed 1/2 c. butter, melted 2 T. water

Combine sugar and cinnamon in a bowl. Roll biscuit pieces in sugar mixture; place in a greased Bundt® pan. Combine brown sugar, butter and water; pour over biscuits. Bake at 350 degrees for 30 minutes. Invert onto a serving plate. Serves 6 to 8.

Spicey Sausage Biscuits

Claire Bertram, Lexington, KY

These are great to make ahead and freeze individually. Just heat and serve for a quick breakfast or snack. 1 lb. ground turkey sausage 1/4 c. butter 5-oz. white jalapeno flavored pasteurized process cheese spread 1/4 t. garlic powder 6 English muffins, split

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In a skillet over medium heat, brown sausage; drain. Add butter, cheese and garlic powder; mix and cook until cheese melts. Spread sausage mixture on 6 English muffin halves. Place on an ungreased baking sheet and bake at 350 degrees for 15 minutes, or until heated through.Top with remaining halves of English muffins. Makes 6.

All-Time- Favorite Recipes from Kentucky Cooks

Cordie’s Old-Time SelfRising Flour Biscuits

Pat Beach Fisherville, KY

These are the only biscuits my sisters and I ate growing up. According to my mother, she started making these biscuits back in the 1930s with her sister for their father, before he went to work and they went to school, when she was only 5 years old. Mom also made her “love biscuits” for her grandchildren as they were growing up. Once you try these melt-in-yourmouth biscuits, you’ll agree that canned biscuits just aren’t the same! Place 2 cups flour in a bowl. Add shortening; use your fingers to work shortening into the flour while slowly adding the milk. Once shortening is worked in, sprinkle some of remaining flour over the dough. Turn dough over; sprinkle a little more flour on the other side. With floured hands, knead dough into a large ball. Do not overwork dough, to prevent tough biscuits. Roll out dough 1/2-inch thick on a floured surface; cut out biscuits with a biscuit cutter. Place biscuits on a lightly greased baking sheet; top each with a pat of butter. Bake at 350 degrees for 15 minutes, or until lightly golden on top.

2 c. plus 1 T. self-rising flour, divided 1/2 c. shortening 3/4 c. milk 1/4 c. butter, thinly sliced

Makes 8 to 10 biscuits.

All-Time- Favorite Recipes from Kentucky Cooks

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Cherries & Cream Muffins

Jodi Griggs Richmond, KY

These sweet muffins sparkle with sugar topping and taste oh-so delightful! 1/2 c. butter, softened 1 c. sugar 2 eggs, beaten 1 t. almond extract 1/2 t. vanilla extract 2-1/2 c. frozen unsweetened tart cherries, thawed, drained and divided 2 c. all-purpose flour 2 t. baking powder 1/2 t. salt 1/2 c. milk, divided Garnish: sugar

In a large bowl, beat butter and sugar until light and fluffy. Add eggs and extracts; blend well. Add half of the cherries to batter; set aside. Combine flour, baking powder and salt in a separate bowl. Add half of the flour mixture to butter mixture with a spatula, then half of the milk. Add remaining flour mixture and milk; mix well. Fold in remaining cherries. Fill greased muffin cups 2/3 full. Sprinkle generously with sugar. Bake at 375 degrees for 20 to 30 minutes, until golden. Makes one dozen muffins.

Creamery ‘‘Butter’’

Angie Stone Argillite, KY

We call this “country butter without the cow”! 16-oz. pkg. margarine, softened 5-oz. can evaporated milk 8-oz. pkg. cream cheese, softened

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Blend all ingredients until smooth and creamy. Cover and chill before serving; keep refrigerated. Makes about 3 cups.

All-Time- Favorite Recipes from Kentucky Cooks

Beer Bread Pancakes

Claire Bertram Lexington, KY

If you like the sweet taste of beer bread, then you’re going to love these pancakes. They’re oh-so good topped with a big pat of butter and a generous drizzle of maple syrup. In a bowl, combine flour, baking powder, baking soda and salt. In a separate bowl, combine egg, oil and molasses. Add egg mixture to flour mixture; slowly pour in beer. Stir well to combine. Batter will be thick and slightly lumpy. Spoon batter by 1/4 cupfuls onto a lightly greased griddle over medium-high heat. Spread batter on griddle with the back of the spoon to about 3-inch rounds. Cook until bottom is golden, about 3 to 4 minutes. Flip and cook until other side is golden.

1-3/4 c. all-purpose flour 1-1/2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1 egg, beaten 3 T. oil 1 T. molasses 12-oz. bottle regular or non-alcoholic beer

Serves 4.

Kitchen tip For hosting a stress-free brunch, focus on make-ahead meals like baked Frenh toast and egg casseroles. Save recipes that need to be cooked on the spot, like pancakes and omelets for smaller family breakfasts.

All-Time- Favorite Recipes from Kentucky Cooks

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Country-Style Baked Fruit

Cathy Baugh Lewisburg, KY

Warm, sweet fruit with a touch of brown sugar...delicious! 15-oz. can apricots, drained 15-oz. can peach slices, drained 15-oz. can pineapple chunks, drained 1/2 c. brown sugar, packed 1/2 stick butter 1 to 2 sleeves round, buttery crackers, crushed

In a 13"x9" baking pan, combine apricots, peaches and pineapple; sprinkle with brown sugar. Dot with butter and add cracker crumbs. Bake at 350 degrees for 15 minutes, or until bubbly. Makes 8 to 10 servings.

just for fun The World Peace Bell is located in Newport, Kentucky, and is one of the world’s biggest swinging bells. It weighs 6,613 lbs and is 12 feet wide. In line with its theme of world peace, the bell displays an image commemorating the Universal Declaration of Human Rights that marks important events of the last 1,000 years.

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All-Time- Favorite Recipes from Kentucky Cooks

Cowboy Coffee Cake

Ann Christie Glasgow, KY

Our family loved to have this coffee cake for breakfast on Sunday mornings before church. It’s a yummy treat to fix quickly. Arrange biscuits in a lightly greased 9" round pan, overlapping edges. Combine all except optional ingredients; spread evenly over biscuits. Bake at 350 degrees for 22 minutes, or until golden. If desired, whisk together powdered sugar and milk; drizzle over top. Serve warm. Serves 6.

2  11-oz. tubes refrigerated biscuits 1/4 c. butter, melted 1/3 c. brown sugar, packed 1/3 c. chopped pecans 1 t. cinnamon Optional: 3/4 c. powdered sugar, 1 T. milk

All-Time- Favorite Recipes from Kentucky Cooks

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CHAPTER TWO

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Daniel Boone

Breads, Sides & Salads Toss together great taste and healthy goodness to make fresh, satisfying and tasty salads, sides and breads that are packed with full-on flavor.

Sour Cream Cornbread

Dueley Lucas Somerset, KY

This is the most-requested bread at all of our church dinners! 1-1/2 c. self-rising cornmeal 2 T. self-rising flour 1/4 c. sugar 2 eggs, beaten 1-1/2 c. sour cream 2/3 c. oil 1/2 c. buttermilk

Combine all ingredients in a large bowl and mix well. Pour into a greased 9"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes, until golden. Makes 9 servings.

Country- Fried Green Tomatoes

Angie Stone Argillite, KY

During the summer when green tomatoes are plentiful in our garden, everyone in my family enjoys these fried green tomatoes. 1 c. buttermilk 1 egg, beaten 1 c. cornmeal 1/2 c. all-purpose flour 2 T. sugar 1/8 t. salt 1/4 t. pepper 2 to 3 green tomatoes, sliced 1/2-inch thick oil for frying

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Whisk together buttermilk and egg in a shallow bowl. In another bowl combine cornmeal, flour, sugar, salt and pepper. Dip tomato slices into buttermilk mixture; coat in cornmeal mixture. Heat oil, about one-inch deep, in a large skillet over medium-high heat. Cook tomatoes for 4 minutes on each side, or until golden. Serves 4.

All-Time- Favorite Recipes from kentucky Cooks

French Onion Biscuits

Lane Ann Miller Trenton, KY

These biscuits are quick, easy and scrumptious...wonderful with soups or Italian dishes. In a large bowl, whisk together onion dip, milk and parsley until smooth. Stir in baking mix until well blended. Drop dough by spoonfuls onto a lightly greased baking sheet, making 12 biscuits. Bake at 450 degrees for 7 to 8 minutes, until lightly golden. Immediately brush tops of biscuits with melted butter.

8-oz. container French onion dip 1/4 c. milk 1 t. dried parsley 2 c. biscuit baking mix 1 T. butter, melted

Makes one dozen.

Green Bean Bundles

Janet Stewart Owensboro, KY

This is a fancy way to serve green beans. With bacon and brown sugar, it is also very yummy. Microwave bacon on a microwave-safe plate until partially cooked, about one minute. Drain bacon on paper towels. Gather 8 to 10 green beans in a bundle and wrap with a strip of bacon. Place bundle seam-side down in a greased 13"x9" baking pan. Repeat with remaining ingredients. Top each bundle with one tablespoon brown sugar and one tablespoon margarine. Bake, uncovered, at 350 degrees for 30 minutes, or until bacon is done.

1/2 lb. bacon, sliced crosswise 4  14-1/2 oz. cans whole green beans, drained 1 c. brown sugar, packed and divided 3/4 c. margarine, divided

Makes 12 servings.

All-Time- Favorite Recipes from kenutcky Cooks

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Aunt Patty’s Pea Salad Whenever our extended family gets together, we all beg Aunt Patty to bring her salad...it’s a real favorite! 15-oz. can baby peas, drained 15-oz. can shoepeg corn, drained 14-1/2 oz. can Frenchstyle green beans, drained 14-1/2 oz. can lima beans, drained 2-oz. jar chopped pimentos, drained 1 c. red onion, chopped 1 c. green pepper, chopped 1 c. celery, chopped

In a large salad bowl, mix together all ingredients. Drizzle with Salad Dressing; toss to mix. For the best flavor, cover and refrigerate at least 8 hours to overnight. Salad Dressing: In a small bowl, whisk together all ingredients. Serves 8.

Salad Dressing 3/4 c. white vinegar 3/4 c. sugar 1/2 c. oil salt and pepper to taste

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Jodi Griggs Richmond, KY

All-Time- Favorite Recipes from kentucky Cooks

Corn, Black Bean & Avocado Salad

Julie Saifullah Lexington, KY

Paired with a lime vinaigrette, this quick & easy Southwesterninspired vegetarian salad is the perfect chilled salad for warm days! In a large bowl, combine beans, corn, avocado, onions, tomatoes and cilantro, if using. Pour vinaigrette over salad. Add salt and pepper to taste. Stir salad to coat vegetables with dressing; cover and chill until serving. Serves 4 to 6.

15-oz. can black beans, drained and rinsed 15-oz. can shoepeg corn, drained 1 avocado, halved, pitted and diced 6 green onions, thinly sliced 2 c. tomatoes, chopped, or grape tomatoes, halved Optional: 1/2 c. chopped fresh cilantro 1/2 c. lime vinaigrette salad dressing salt and pepper to taste

Presentation A pretty way to dress up the dining room! Use clothespins to clip holiday cards on a ribbon and tie onto chair backs, the sideboard edge or a china cabinet shelf.

All-Time- Favorite Recipes from kenutcky Cooks

35

Uncle Jesse’s Ambrosia Salad

Ramona Wysong Barlow, KY

My grandmother Fanny Hook made this yummy salad for my Uncle Jesse. Refrigerate overnight for the best flavor. 11-oz. can mandarin oranges, drained and chopped 11-oz. can crushed pineapple, drained 1/2 to 1 c. flaked coconut 3 to 4 c. mini marshmallows 8-oz. container sour cream Optional: 14-1/2 oz. jar maraschino cherries, drained

Combineoranges, pineapple and cherries, if using, in a bowl, adding desired amounts of coconut and marshmallows. Stir to moisten well with sour cream. Cover and refrigerate overnight before serving. Serves 8.

Spanish Zucchini

Joyce Brewer Mount Sterling, KY

This was one of my mother’s recipes that she made for her family. She was a great cook! I’m happy to pass it on for her, we love it so. 1/2 c. onion, chopped 1/2 c. celery, chopped 1/4 c. green pepper, chopped 1/4 c. butter, sliced 2 c. zucchini, chopped 1 c. canned diced tomatoes 1/2 t. salt

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In a skillet over medium heat, sauté onion, celery and green pepper in butter. Add zucchini, tomatoes and salt. Cover and cook over medium-low heat for 20 to 25 minutes. Makes 6 servings.

All-Time- Favorite Recipes from kentucky Cooks

Summer Squash Stir-Fry

Ramona Wysong Barlow, KY

I love fresh vegetables! In the summertime, this is one of my favorite combinations when you have fresh-from-the-garden produce. Some other good seasonings include Creole seasoning, lemon pepper or a pinch or two of oregano. Heat oil in a large skillet or wok over medium heat. Add garlic; cook and stir for about 30 seconds. Add remaining ingredients. Cook over medium heat, stirring occasionally, for about 15 to 20 minutes, until tender. Add seasonings to taste. Serves 3 to 4.

2 T. olive oil 2 cloves garlic, minced 2 zucchini squash, sliced 2 yellow squash, sliced 2 sweet onions, thinly sliced 2 ripe tomatoes, chopped salt and pepper to taste Optional: other seasonings to taste

Mom’s Stovetop Macaroni

Shannon James Georgetown, KY

With four kids in elementary school, we try to stay on a budget. This meal is great for summertime because I don’t have to turn on my oven. It sounds simple but is so tasty! Cook macaroni according to package directions; drain and keep warm. Combine crumbs, garlic and one tablespoon oil in a skillet. Cook over medium heat until crumbs are lightly toasted. Add crumb mixture and remaining oil to macaroni; toss to mix. Serves 6.

16-oz. pkg. elbow macaroni, uncooked 6 slices bread, torn and finely crumbed 2 cloves garlic, chopped 3 T. olive oil, divided

All-Time- Favorite Recipes from kenutcky Cooks

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Parsleyed Green Beans

Kim Warren Hodgenville, KY

I wanted a different way to serve garden-fresh green beans, and found and adapted this recipe. It’s always a hit because the flavors really complement the beans. 1-1/2 lbs. green beans, trimmed 3 T. oil 1/2 c. onion or green onion, diced 2 T. lemon juice 2 t. fresh thyme, chopped 1/2 t. Italian seasoning 1/2 c. fresh flat-leaf parsley, chopped salt and pepper to taste

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Steam or microwave beans until crisp-tender; drain. Set aside and keep warm. Heat oil in a skillet and sauté onion until tender. Stir in lemon juice, seasonings and parsley. Add beans to skillet and toss to coat; add salt and pepper to taste. Serves 6.

All-Time- Favorite Recipes from kentucky Cooks

Quick & Easy Italian Slaw

April Garner Independence, KY

This recipe is great to make in the morning so it’s ready for supper. I like to use a yellow pepper in the summertime and a red pepper for fall...it looks so pretty! In a salad bowl, combine coleslaw mix and pepper. Sprinkle lightly with brown sugar; drizzle with salad dressing and toss well. Cover and refrigerate for at least 30 minutes to allow flavors to blend. Serves 8.

16-oz. pkg. coleslaw mix 1 red or yellow pepper, chopped light brown sugar to taste 8-oz. bottle zesty Italian salad dressing

dinnertime conversation On May 17, 1875, the very first Kentucky Derby race was run. A crowd of approximately 10,000 fans watched as 15 three-year old Thoroughbreds raced for 1.5 miles on a fast track at Churchill Downs in Louisville, Kentucky. A chestnut Thoroughbred named Aristides won the race, finishing in just over two minutes and thirtyseven seconds, earning a purse of just $2,850. Aristides was ridden by Oliver Lewis who traded in his saddle for a career in training and bookmaking and never rode in the Kentucky Derby again.

All-Time- Favorite Recipes from kenutcky Cooks

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Buttery Herbed Noodles

Claire Bertram Lexington, KY

A super-easy side that goes well with almost any meal. For even more flavor, I’ll toss in a chicken bouillon cube as the noodles are boiling. 3 T. butter 1 clove garlic, minced 1/4 t. dill weed 1/4 t. dried thyme 1/4 t. salt 8-oz. pkg. medium egg noodles, cooked

Melt butter in a skillet over medium-low heat. Add garlic and cook for one to 2 minutes; stir in seasonings. Add cooked noodles to butter mixture; toss to coat well. Makes 4 servings.

Famous White Mac & Cheese

Shannon James Georgetown, KY

When my four kids come running in from playing and see that my mac & cheese is in the oven, it puts a smile on everyone’s face. 16-oz. pkg. elbow macaroni, uncooked 2 T. butter 2 T. all-purpose flour 3 c. milk 1 lb. Monterey Jack cheese, cubed 1/2 lb. Pepper Jack cheese, cubed

Cook macaroni according to package directions; drain and set aside. Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until combined; add milk and stir until mixture boils. Remove from heat; add cheese and stir until melted. Combine cheese mixture and cooked macaroni; place in an ungreased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 30 minutes, or until bubbly. Makes 8 servings.

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All-Time- Favorite Recipes from kentucky Cooks

Swirled Dill Rolls

Claire Bertram Lexington, KY

These rolls taste so good, and they’re easy to make. Do not unroll dough; cut into 8 slices. Place dough slices cut-side down on an ungreased baking sheet. Bake at 375 degrees for 11 to 13 minutes, until golden. Blend butter and seasonings in a cup; spread over warm rolls and serve. Makes 8 rolls.

8-oz. tube refrigerated crescent rolls 2 T. butter, softened 1/4 t. onion powder 1/4 t. dried dill weed

Mason Jar Cucumber Salad

Tracy Meyers Alexandria, KY

This is a favorite with my family. And even better, it’s super easy! In a large bowl, combine cucumbers, onion and peppers. Sprinkle with salt; stir well and set aside for one hour. Meanwhile, in a saucepan, mix vinegar, sugar, celery seed and mustard seed. Stir and bring to a boil. Remove from heat; set aside for one hour. Divide vegetables evenly between 2 quart-size canning jars; ladle cooled vinegar mixture over vegetables. Cover jars with lids; refrigerate overnight before serving. Makes 2 quarts.

7 c. pickling cucumbers, thinly sliced 1 c. white onion, thinly sliced 1/2 c. red, orange or yellow pepper, sliced 1/2 c. green pepper, sliced 1 T. salt 1-1/2 c. white vinegar 2 c. sugar 1 t. celery seed 1-1/2 t. mustard seed 2  1-qt. canning jars with lids, sterilized

All-Time- Favorite Recipes from kenutcky Cooks

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Skillet Quick & Easy Cornbread

cindy williams Greensboro, KY

This is great for any meal...especially good with a bowl of steaming Great Northern beans. I’ve made this recipe for many years. It’s very quick to toss together, with little effort. I bake it in a hot cast-iron skillet greased with a little melted bacon drippings and it’s perfect every time! 2 to 3 t. bacon drippings 1 egg, beaten 1 c. whole milk 1 c. self-rising cornmeal 1 c. self-rising flour Optional: 11-oz. can corn, drained

Spread bacon drippings in a 9" to 10" cast-iron skillet. Heat skillet in a 450-degree oven for about 3 minutes. Meanwhile, beat egg in a bowl; gradually beat in milk. Add cornmeal and flour; mix just until combined. Fold in corn, if using. Pour batter into hot skillet. Bake at 450 degrees for about 15 minutes, until golden on top and sides begin to pull away from skillet. Cut into wedges. Serves 6 to 8.

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All-Time- Favorite Recipes from kentucky Cooks

Twice-Baked Potato Casserole

Sandy Roy Crestwood, KY

This hearty casserole is loaded with an irresistible combination of bacon, sour cream, cheese and green onions...yum! I like to leave the potatoes unpeeled to add real baked potato flavor. Place half the potato cubes in a greased 13"x9" baking pan. Sprinkle with salt, pepper and bacon; top with half each of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350 degrees for about 20 minutes, until cheese is melted. Sprinkle with green onions before serving. Serves 6 to 8.

6 baking potatoes, baked, cubed and divided 1/4 t. salt 1/4 t. pepper 1 lb. turkey bacon, crisply cooked and crumbled 3 c. sour cream, divided 2 c. shredded mozzarella cheese, divided 2 c. shredded Cheddar cheese, divided Garnish: 2 green onions, sliced

Kitchen tip A potato masher is useful for lots more than potatoes! Mash apples for applesauce, mash bananas for banana bread, even break up ground beef quickly and evenly as it browns.

All-Time- Favorite Recipes from kenutcky Cooks

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Mandarin Lettuce Salad

Elizabeth Smithson Mayfield, KY

I can remember my granny making this salad for Sunday dinner and thinking, boy, we are eating like kings! She used fresh lettuce and onions grown in her own garden. 1/3 c. slivered almonds 2 T. sugar 1 bunch romaine lettuce, torn into bite-size pieces 1/2 head iceberg lettuce, torn into bite-size pieces 1 c. celery, chopped 2 green onions, chopped 11-oz. can mandarin oranges, drained

To caramelize almonds, add almonds and sugar to a heavy skillet over medium heat. Cook and stir until sugar melts and coats almonds. Remove from heat; set aside to cool. In a large bowl, combine remaining ingredients; toss gently. Add Dressing and toss to mix; top with almonds. Dressing: Combine all ingredients; whisk until sugar dissolves Serves 8 to 10.

DRESSING 2 T. vinegar 2 T. oil 2 T. sugar 1/2 t. salt 1/8 t. pepper 1/8 t. hot pepper sauce

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All-Time- Favorite Recipes from kentucky Cooks

Simple Sweet Potatoes & Squash

angela pike Russell Springs, KY

My grandpa loved sweet potatoes. One night I tossed this together...it became a family favorite! In a bowl, toss sweet potatoes and squash with butter and honey. Spread mixture in a 13"x9" baking pan coated with non-stick vegetable spray. Sprinkle with cinnamon. Bake, uncovered, at 400 degrees for 25 to 30 minutes, until squash is tender. Serves 4 to 6.

2 sweet potatoes, peeled and cut into 1-inch cubes 1 butternut squash, peeled, seeds removed and cut into 1-inch cubes 1/4 c. butter, melted 3 T. honey 1/2 t. cinnamon

Fried Green Beans

Elizabeth Smithson Mayfield, KY

This is the only way my kids and grands will eat their veggies! It’s always a hit at family gatherings and church dinners. If you want to use fresh green beans, cook them until nearly tender before adding to the skillet. Add butter and onion to a skillet. Cook over medium heat for 5 minutes. Add brown sugar, bacon bits and beans with juice. Cook over low heat until liquid is mostly evaporated, stirring often. Serves 10 to 12.

1/2 c. butter 1/2 c. onion, chopped 1/3 c. brown sugar, packed 2/3 c. real bacon bits 4  14-1/2 oz. cans cut green beans

All-Time- Favorite Recipes from kenutcky Cooks

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Fresh Garden Vegetable Sauté

Linda Jones Dry Ridge, KY

My sister Lila shared this with me over 20 years ago. Both ways are so good! 2 T. oil 2 zucchini, sliced 1 yellow squash, sliced 3/4 c. sweet onion, chopped Optional: minced garlic to taste 3 tomatoes, diced 2 ears corn, kernels cut off salt and pepper to taste

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Heat oil in a skillet over medium heat; add zucchini, yellow squash, onion and minced garlic, if using. Sauté for about 5 minutes. Add tomatoes and corn; season with salt and pepper. Sauté over medium heat for 20 minutes, until all vegetables are tender and well blended. Makes 4 servings. Variation: Sauté vegetables as directed, then spoon them into a lightly greased 13"x9" baking pan. Cover with shredded Cheddar cheese; crumble buttery round crackers over all. Cover and bake at 350 degrees for 30 minutes, or until bubbly and cheese is melted.

All-Time- Favorite Recipes from kentucky Cooks

Mrs. Miller’s Corn Soufflé

Lauren Williams Mayfield, KY

This dish is delicious and so different. A dear lady at church served this dish at many functions...it was a favorite of ours. She is deeply missed, but now I bake it to honor her memory. In a food processor, purée one can yellow corn; set aside. Heat milk in a large saucepan over medium heat until very hot. Stir in cornmeal; cook and stir for 5 minutes, or until thickened. Stir in puréed and whole yellow corn, shoepeg corn, chiles, eggs and seasonings. Pour mixture into a buttered 2-quart casserole or soufflé dish. Bake, uncovered, at 350 degrees for about one hour and 10 minutes, until set and golden. Makes 8 servings.

2  15-1/4 oz. cans yellow corn, drained and divided 4 c. milk 3/4 c. cornmeal 15-oz. can white shoepeg corn, drained 2 4-oz. cans diced green chiles, drained 2 eggs, beaten 1-1/2 t. chili powder 1 t. salt 1/2 t. pepper

just for fun There are at least 5 pronunciations of Louisville. The locals and even the senators have different opinions about Louisville’s pronunciation. Louisville is pronounced such as Louie-Ville, LuisVille, Loo-a-Vull, Loo-A-Ville, and Luhvul, and so on.

All-Time- Favorite Recipes from kenutcky Cooks

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Mom’s Cornbread Salad

Priscilla Caskey Howard Morehead, KY

My mother gave me this recipe. This dish is delicious and perfect for sharing...beautiful when served in a big glass punch bowl! 2  8-1/2 oz. pkgs. corn muffin mix 1 head iceberg lettuce, chopped 1 head cauliflower, chopped 5 tomatoes, diced 1 green pepper, chopped 6 green onions, chopped 16-oz. jar mayonnaise 1 c. shredded Cheddar cheese 1 c. shredded mozzarella cheese 7 slices bacon, crisply cooked and crumbled

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Prepare corn muffin mix and bake in a 13"x9" baking pan, according to package directions. Set aside to cool. In a large bowl, combine all vegetables. Add mayonnaise; mix well and set aside. Crumble half of cornbread into a large glass bowl. Layer with half of vegetable mixture; repeat layering. Layer with Cheddar cheese, mozzarella cheese and crumbled bacon. Cover and chill until serving time. Serves 10 to 15.

All-Time- Favorite Recipes from kentucky Cooks

Grandma Beach’s Pimento Potato Salad

Pat Beach Fisherville, KY

Our family loves my husband’s mother’s potato salad. The addition of pimentos gives it a deliciously unique flavor. In a large stockpot, cover unpeeled potatoes with water. Bring to a boil over high heat; cook until forktender. Drain; peel, cube and place in a large bowl. Add eggs, pimentos and onion; set aside. In another bowl, mix together salad dressing, vinegar, sugar and mustard. Gently fold dressing mixture into potato mixture until well blended. Season with salt and pepper. Cover and refrigerate until serving time. Makes 10 to 12 servings.

5 lbs. potatoes 4 eggs, hard-boiled, peeled and chopped 4-oz. jar diced pimentos, drained 1 onion, finely chopped 16-oz. jar mayonnaisestyle salad dressing 1-1/2 T. vinegar 1-1/2 T. sugar 4 t. mustard salt and pepper to taste

Aunt Jo’s Coconut Fluff

Ramona Wysong Barlow, KY

My aunt’s recipe is great for get-togethers and celebrations. Easy to make and everyone loves it! In a large bowl, mix together whipped topping and fruit cocktail. Fold in remaining ingredients; spoon into a serving bowl. Cover and refrigerate for several hours, or overnight for the best taste. Serves 8 to 12.

16-oz. container frozen whipped topping, thawed 30-oz. can fruit cocktail, drained 2 c. mini marshmallows 1 c. flaked coconut 1/4 c. maraschino cherries, chopped 1/4 c. chopped pecans

All-Time- Favorite Recipes from kenutcky Cooks

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Yellow Squash Pickles

Karen Hood Somerset, KY

I have been making these pickles for several years. They were my dad’s favorite pickles...he could eat a jar in two days! They are crunchy with such a good flavor. Make extra, because anyone who tries them will want a jar. 8 c. yellow squash, sliced 2 c. onions, sliced 3 green peppers, sliced 1/2 c. pickling salt 3 c. sugar 1 t. mustard seed 1 t. celery seed 1 t. turmeric 2 c. cider vinegar 1 T. all-purpose flour 8 to 10  1-pint canning jars and lids, sterilized

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Combine squash, onions and peppers in a large non-metallic bowl; cover with ice water and salt. Let stand for 2 hours. Drain; rinse with cold water and set aside. In a large kettle, combine sugar and spices. Combine vinegar and flour in a small bowl; mix well and add to kettle. Stir well; bring to a boil over medium heat. Add squash mixture; return just to a boil and remove from heat. Ladle hot mixture into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling-water bath for 10 minutes. Set jars on a towel to cool. Check for seals. Makes 8 to 10 pints.

All-Time- Favorite Recipes from kentucky Cooks

Fresh Cucumber Salad My grandmother made this tasty salad for my husband so often through the years. She could hardly wait for the fresh cucumbers to be ready in our garden so she could create this salad. Layer cucumbers, onion and pepper in a 2-quart bowl; set aside. In a saucepan over medium heat, combine remaining ingredients. Bring to a boil; cook and stir until sugar dissolves. Allow to cool. Pour cooled vinegar mixture over vegetables; toss to mix. Cover and chill 24 hours before serving. Makes 12 to 16 servings.

Angie Stone Argillite, KY

7 c. cucumbers, sliced 1 c. red onion, sliced 1 c. red pepper, sliced 1 c. vinegar 2 c. sugar 1 t. celery seed 1 t. mustard seed 1 T. salt

Garden Vegetable Casserole

Linda Shively Hopkinsville, KY

This recipe came from a friend of mine who always has a big garden. It is delicious, quick & easy. Combine vegetables in a lightly greased 2-quart casserole dish; mix gently. In a cup, combine melted butter, cheese and seasonings; mix well and drizzle over vegetables. Bake, uncovered, at 350 degrees for 45 minutes. Makes 6 servings.

2 yellow squash, sliced 1 zucchini, sliced 1 white onion, sliced 1 tomato, sliced 2 T. butter, melted 2 T. grated Parmesan cheese 1/2 t. dried basil 1/2 t. dried thyme 1/2 t. seasoned salt garlic powder and pepper to taste

All-Time- Favorite Recipes from kenutcky Cooks

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CHAPTER THREE

N

Racetrack

Soups & Sandwiches Gather 'round the campfire together with family & Friends to cozy up with a bowl of hearty soup or a tasty sandwich perfect for pack’n in the saddle bag!

Hawaiian Ham & Swiss Cheese Rolls

Janet Stewart Owensboro, KY

This recipe is a favorite at our Mothers of Preschoolers (MOPS) church group. 3/4 c. margarine 1-1/2 T. Worcestershire sauce 1/2 t. dry mustard 1-1/2 t. poppy seed 2 t. dried, minced onion 2  12-ct. pkgs. Hawaiian rolls 1 lb. thinly sliced deli ham 1/2 lb. sliced Swiss cheese

Combine margarine, Worcestershire sauce, mustard, poppy seed and onion in a small saucepan. Bring to a boil over medium heat; remove from heat. Slice individual rolls in half. Make sandwiches using bread, ham and cheese. Place sandwiches on an ungreased 15"x10" jelly-roll pan. Spoon margarine mixture over sandwiches. Bake, uncovered, at 350 degrees for 15 minutes. Makes 12 servings.

Easy Pimento Cheese

Janet New Bronston, KY

My cousin gave me this recipe because she knew how much my husband loves pimento cheese. It is so easy to make and being homemade makes it even tastier. When I make this recipe, he always thanks her for sharing it and brags that it’s the best he’s ever had! 8-oz. pkg. cream cheese, softened 8-oz. pkg. pasteurized process cheese, softened 1/2 c. sweet relish, drained 2 to 3 T. mayonnaisestyle salad dressing 2-oz. jar sliced pimentos, drained sliced bread

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In a bowl, mix cheeses together until blended smoothly. Add remaining ingredients except bread. Blend well; do not overmix. Cover; keep refrigerated. Serve as a spread on slices of bread. Makes 6 to 8 servings.

All-Time- Favorite Recipes from kentucky Cooks

Spicy Bean & Turkey Sausage Stew

Ronda Hauss Louisville, KY

This recipe is perfect for putting in the slow cooker in the morning and spending all day out boating on the lake. When we come back to the camp, dinner is done! In a 5-quart slow cooker, combine all ingredients. Cover and cook on low setting for 6 to 8 hours. Stir before serving. Serves 6.

1 lb. smoked turkey sausage, halved lengthwise and sliced 16-oz. can kidney beans, drained and rinsed 15-oz. can Great Northern beans, drained and rinsed 15-oz. can black beans, drained and rinsed 1 onion, chopped 3 cloves garlic, minced 1 red pepper, chopped 1-1/2 c. frozen corn 16-oz. jar salsa 1 c. water 1 t. ground cumin 1/2 t. pepper hot pepper sauce to taste

All-Time- Favorite Recipes from kentucky Cooks

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Reuben Soup

Sandy Roy Crestwood, KY

Looking for a creamy soup that sticks to your bones? This is it! 2 T. butter 1 onion, chopped 4 c. chicken broth 1 c. sauerkraut, drained and chopped 1 bay leaf 2 T. cornstarch 1/4 c. cold water 1 c. whipping cream 1 c. half-and-half 1 lb. deli corned beef, cubed 1 c. shredded Swiss cheese salt and white pepper to taste Garnish: rye croutons

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Melt butter in a medium saucepan. Add onion and cook until soft. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes. In a small bowl, mix cornstarch and water. Add to saucepan; stir in cream, half-and-half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons. Serves 6.

All-Time- Favorite Recipes from kentucky Cooks

Kentucky Hot Browns

Angie Stone Argillite, KY

I learned to make these cheesy-good sandwiches when I was very young. They’re a real favorite here in Kentucky. Melt butter in a heavy saucepan over low heat. Stir in flour until smooth. Cook one minute, stirring constantly. Stir in milk and bouillon cubes. Cook until thick and bubbly. Add cheese and stir until smooth. Place toast slices in a buttered 13"x9" baking pan. Layer each with turkey and ham. Evenly spread cheese sauce over ham. Top each with bacon and tomato. Bake, uncovered, at 350 degrees for 3 to 5 minutes, until bubbly. Makes 6 servings.

1/4 c. butter 1/4 c. all-purpose flour 2 c. milk 2 cubes chicken bouillon 16-oz. pkg. pasteurized process cheese spread, cubed 6 slices bread, toasted 12 slices deli turkey 6 slices deli ham 6 slices bacon, crisply cooked 6 slices tomato

dinnertime conversation Louisville is named after King Louis XVI of France, who aided the American colonies during the Revolutionary War. Kentucky was originally declared to be a part of Virginia and was made a separate county of that colony in 1776.

All-Time- Favorite Recipes from kentucky Cooks

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Down-Home Soup Beans

Claire Bertram Lexington, KY

An old-time comfort food! Granny always served this topped with chopped fresh onion and buttered cornbread on the side. Replace some of the water with chicken broth, if you like. 1 lb. dried Great Northern or pinto beans 12 c. water 1 to 1-1/2 c. cooked ham, diced 1 onion, diced 1 clove garlic, minced 1/4 t. red pepper flakes 1/2 t. salt 1 t. pepper Optional: 1 c. baby carrots, sliced

Combine all ingredients in a large Dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are very tender and beginning to pop, 1-1/2 to 2 hours. Add a little more water while simmering, as needed to make sure beans are just covered. Remove from heat. Transfer 2 cups of beans to a bowl and coarsely mash with a fork. Return mashed beans to pot; stir to combine and heat through. Serves 8.

just for fun You may have heard Anna Jarvis of West Virginia credited with the creation of Mothers' Day in 1907, but in Kentucky, schoolteacher Mary Towles Sasseen had the idea even earlier. She first observed the holiday in her Henderson, Kentucky classroom in 1887.

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All-Time- Favorite Recipes from kentucky Cooks

Easy Cheesy Chicken & Dumpling Soup

Stephanie Pearman Vine Grove, KY

I first made this quick & easy soup as a new bride after a friend shared it with me. Seven years later my husband still requests it! I love making it in the fall the best. Break up the carrots a bit so the soup looks like it was made from scratch...hee-hee! In a large stockpot over medium-low heat, combine soup, broth and milk; mix well. Add seasonings, chicken and cheese; stir until cheese melts, about 10 minutes. Mix in carrots; top with biscuit pieces. Cover and simmer over low heat until biscuits are cooked through, about 20 minutes. Serves 8.

4  10-3/4 oz. cans cream of chicken soup 4  14-1/2-oz. cans chicken broth 1 c. milk salt and pepper to taste 4 chicken breasts, cooked and shredded 1 c. shredded Cheddar cheese 2  14-1/2 oz. cans sliced carrots, drained 10-oz. tube refrigerated biscuits, quartered

All-Time- Favorite Recipes from kentucky Cooks

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Cordie’s Famous Sloppy Joes

Pat Beach Fisherville, KY

My mother devised this recipe when I was a child, over fifty years ago. Sometimes she served it over spaghetti instead of buns and called it Italian Spaghetti. We have served it at family get-togethers for many, many years. I hope you enjoy it as much as we have! 5 lbs. ground beef 1 to 2 onions, chopped 1 to 2 green peppers, chopped 29-oz. can tomato sauce 15-oz. can tomato sauce 1-1/4 c. catsup 1-1/4 c. brown sugar, or to taste, packed 1/3 c. mustard 20 to 24 hamburger buns, split Optional: American cheese slices

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In a very large skillet over medium heat, brown beef, onion and green pepper; drain. Add beef mixture to a large slow cooker. Add tomato sauce, catsup, brown sugar and mustard; stir to mix. Cover and cook on high setting for 2 hours, or until heated through, stirring after one hour. Serve on hamburger buns, garnished with a slice of cheese if desired. Makes 20 to 24 servings.

All-Time- Favorite Recipes from kentucky Cooks

Angela’s Sausage Soup

Angela Bowling Owensboro, KY

This is my special sausage soup, good for cold weather. I hope you like it as much as I do! In a large soup pot, brown sausage over medium heat; drain. Add remaining ingredients; stir well. Bring to a boil over high heat; reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until vegetables are tender. Serves 6.

1 lb. smoked Polish sausage, chopped 6 c. water 15-oz. can tomato sauce 6-oz. can tomato paste 1 green pepper, chopped 1 yellow pepper, chopped 1 onion, chopped 15-oz. can Great Northern Beans 15-oz. can brown pinto beans 15-oz. chili beans 14-1/2 oz. can sliced potatoes, drained 1/2 t. salt 1/2 t. pepper

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Curried Pumpkin Bisque

Joyce Teague Providence, KY

My family really enjoys this light soup during the winter. It is my own recipe and makes an excellent first course for a Christmas feast. It is very simple to prepare. 1 onion, chopped 1/4 c. butter 2 T. all-purpose flour 1/2 t. curry powder 1/2 t. garlic salt 1/8 t. ground ginger 15-oz. can pumpkin 14-1/2 oz. can chicken broth 12-oz. can evaporated milk Optional: red pepper flakes, whipping cream

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In a skillet over medium heat, sauté onion in butter until onion is translucent. Add flour and seasonings, stirring constantly. Slowly stir in pumpkin and broth; simmer for 2 to 3 minutes. Add evaporated milk; heat until bisque is simmering, but not yet boiling. Garnish individual bowls of soup with a sprinkle of red pepper flakes or a swirl of cream before serving, if desired. Serves 4 to 5.

All-Time- Favorite Recipes from kentucky Cooks

James Family Toasty Sub

Shannon James Georgetown, KY

With four children, we are always looking for budget-friendly meals that are healthful and well-balanced. When I first made this sandwich it was loved by the adults as much as the kids! Flavored loaves from the bakery are delicious, too. Serve with chips or potato salad on the side for a warm, hearty meal. Spread the cut side of half of the loaf with salad dressing. Layer with turkey and cheese slices. Place on a broiler pan and broil until cheese is melted and bubbly. Spread cranberry sauce on the cut side of other half of loaf. Close sandwich and slice. Makes 5 servings.

1 loaf French bread, halved lengthwise 1/4 c. ranch salad dressing 1 lb. deli sliced turkey 5 slices Swiss cheese 1/4 c. cranberry sauce

All-Time- Favorite Recipes from kentucky Cooks

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Creamy Chicken Gnocchi Soup

Debbie Adkins Nicholasville, KY

This comforting soup comes together quickly, especially if you use a deli rotisserie chicken. I’ve also made it without chicken and it’s just as good. For extra nutrition, add a handful of fresh spinach. 1 c. celery, diced 1 c. onion, diced 1/2 c. carrot, peeled and shredded 1/4 c. olive oil, butter or bacon drippings 1/4 c. all-purpose flour 4 c. chicken broth 1-1/2 t. garlic powder 1/4 t. salt 1/2 t. pepper 3 c. refrigerated potato gnocchi pasta, uncooked 2 c. cooked chicken, chopped 2 c. half-and-half

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In a large saucepan over medium heat, sauté celery, onion and carrot in oil, butter or drippings for 5 minutes. Stir in flour and cook for one minute. Add chicken broth and seasonings; bring to a boil and gently stir in gnocchi. Boil for 4 minutes, stirring occasionally. Reduce heat to low; stir in chicken. Cover and simmer over low heat for 10 minutes. Stir in half-and-half and simmer for 2 minutes; do not boil. Serves 4 to 6.

All-Time- Favorite Recipes from kentucky Cooks

Tomato-Celery Soup

Mary Ann McGrath Lawrenceburg, KY

This is my version of a Shaker recipe from nearby Pleasant Hill. It is served in the Inn at Shakertown in Kentucky. It is quick & easy to make and tastes delicious! Melt butter in a large saucepan over medium heat. Add onion and celery; cook until onion is transparent. Stir in remaining ingredients and bring to a boil. Reduce heat to low; simmer for 5 to 10 minutes. Makes 8 servings.

1/4 c. butter 1 c. onion, finely chopped 1 c. celery, finely chopped 23.2-oz. can tomato soup 2-3/4 c. water 2 T. lemon juice 1 T. sugar 1-1/2 t. fresh parsley, minced 1/2 t. salt 1/4 t. pepper

Presentation Set up a framed menu to let everyone know that delicious dishes like Great Grandmother’s Pot Roast and Aunt Betty’s Pudding Cake await!

All-Time- Favorite Recipes from kentucky Cooks

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Simple Potato Soup

Brittany Marsh Madisonville, KY

This recipe was handed down to me from my mother. It’s an easy way to feed the family and doesn’t take long to make. 6 to 8 russet potatoes, peeled and cubed 10-3/4 oz. can cream of chicken soup 10-3/4 oz. can cream of mushroom soup 1-1/2 c. whole milk 8-oz. pkg. cream cheese, room temperature 1/4 c. butter, softened salt and pepper to taste Garnish: chopped fresh chives, crumbled bacon, shredded Cheddar cheese

Cover potatoes with water in a soup pot; bring to a boil over high heat. Cook until fork-tender; drain and return to pot. Meanwhile, in a separate saucepan, combine remaining ingredients except garnish and bring to a boil, whisking frequently. Add soup mixture to potatoes. Garnish with desired toppings. Makes 4 to 6 servings.

dinnertime conversation Mildred Hill, a songwriter from Louisville, and her sister Patty Hill composed a tune called "Good Morning to You," First published in 1893, it was later given different lyrics and published in 1912 as "Happy Birthday to You," a tune we all know and love. And it all started with a pair of Kentucky sisters!

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Company Taco Soup

Kharla Sherman Benham, KY

Any time I need to feed company quickly, this is my go-to recipe. This warm and filling soup goes a long way and is always a crowd-pleaser. It’s perfect for a game night, or for watching ballgames together. Just add tortilla chips and toppings to complete the dish. Brown and crumble beef in a large soup pot over medium heat; drain. Add undrained chili beans, tomato sauce, undrained tomatoes, black beans, corn, water, seasoning mixes and chili powder. Stir well. Bring to a boil; reduce heat to medium. Simmer for 20 to 30 minutes, stirring occasionally. Add extra water to desired consistency, if necessary. About 10 minutes before soup has finished simmering, stir in rice; season with salt and pepper. To serve, top with shredded cheese and sour cream; serve with tortilla chips on the side. Serves 10.

2 lbs. lean ground beef 2  15-1/2 oz. cans mild chili beans 2  15-1/2 oz. cans tomato sauce 14-1/2 oz. can diced tomatoes with mild green chiles 15-1/2 oz. can black beans, drained 14-3/4 oz. can corn, drained 2 c. water 1-1/4 oz. pkg. taco seasoning mix 1-oz. pkg. ranch dip mix 1 t. chili powder 1/2 c. instant rice, uncooked salt and pepper to taste Garnish: shredded Cheddar cheese, sour cream, tortilla chips

All-Time- Favorite Recipes from kentucky Cooks

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Cabbage Roll Stew

Lisa Dodson Clinton, KY

When the air begins to turn crisp and cool, this is a family favorite and our go-to soup recipe. 1 lb. ground beef 1 onion, chopped 14-1/2 oz. can sliced carrots, drained 1 medium head cabbage, finely chopped or shredded 1 T. garlic powder 2 c. low-sodium beef broth 28-oz. can tomato sauce 15-oz. can no-sodiumadded diced tomatoes 1 t. dried oregano 1 t. dried thyme 1 c. long-cooking brown rice, uncooked Optional: 1/2 to 1 c. water 1/2 t. salt 1/2 t. pepper

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Brown beef in a large soup pot over medium heat, breaking up any large pieces. Remove beef to a bowl and and set aside, reserving 2 tablespoons drippings in pan. Add onion and carrots; sauté for 2 minutes. Add cabbage and garlic powder; cook for 3 to 4 minutes. Stir in beef broth, tomato sauce, diced tomatoes with juice, oregano and thyme. Bring to a light boil. Stir in rice and beef; reduce heat to medium-low. Cover and simmer until rice is cooked, about 25 minutes, stirring occasionally. If soup gets too thick; stir in optional water. Season with salt and pepper. Makes 12 servings.

All-Time- Favorite Recipes from kentucky Cooks

Slow-Cooker Pinto Bean Soup

Ann Christie Glasgow, KY

On a cold winter day, there’s nothing better than sitting down to a hot bowl of tasty bean soup and a piece of warm cornbread! It’s delicious made with either pork ham hocks or streak of lean. Soak beans overnight in cold water at room temperature. In a separate container, soak ham hocks in cold water, refrigerated, for 2 hours up to overnight, depending on desired saltiness. Add ham hocks to a 4-quart slow cooker along with liquid used to soak hocks. Drain beans, discarding liquid; add beans to slow cooker. Add onion, seasonings and enough water to cover ham hocks. Stir well. Season with desired amount of All-Purpose Seasoning. Cover and cook on high setting for about 5 hours, until beans are tender. All-Purpose Seasoning: Mix all ingredients and store in a small jar. Makes 10 servings.

1 lb. dried pinto beans, rinsed and sorted 1/2 lb. ham hocks 1 onion, chopped 1 t. chili powder 1/2 t. dried oregano

All-Purpose Seasoning 1/4 c. kosher salt 1 T. pepper 1 T. garlic powder

Kitchen tip It's the unexpected touches that make the biggest impressions. When serving soup or chili, offer guests a variety of fun toppings...fill bowls with shredded cheese, sour cream, chopped onions and oyster crackers, then invite everyone to dig in!

All-Time- Favorite Recipes from kentucky Cooks

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Kentucky BBQ Sandwiches

Michelle Hickerson Hartford, KY

Good barbecue is a tradition here in western Kentucky. When our family made a binder with everyone’s favorite recipes, I contributed my go-to barbecue recipe, liked by everyone who tries it. 3-lb. boneless pork loin 1 c. water 18-oz. bottle favorite barbecue sauce 1 c. brown sugar, packed 2 T. Worcestershire sauce salt and pepper to taste sandwich buns, split Garnish: sliced onion, dill pickle slices

Place pork loin in a slow cooker; add water. Cover and cook on low setting for 8 hours. Remove pork loin from slow cooker and shred with a fork. Drain water from slow cooker; return shredded pork to slow cooker. Add remaining ingredients except buns and garnish; mix gently. Cover and cook on high setting for one hour. Serve pork mixture on buns, garnished as desired. Serves 8 to 10.

Garden-Fresh Tomato & Turkey Melt

Dueley Lucas Somerset, KY

This is a great recipe for using your ripe tomatoes. I tried it this summer and my family loved it. Serve with chips and enjoy! 1 T. butter 2 slices bread 1 T. mayonnaise 4 to 6 slices deli roast turkey 1 slice Baby Swiss or Havarti cheese 1 large slice ripe tomato

Melt butter in a skillet over medium heat. Add bread to pan; cook until toasted and golden on both sides. (May instead toast bread in a toaster; spread with the butter.) Remove bread to a plate. Spread one side of both slices with mayonnaise; set aside. Add turkey slices to pan and heat through, flipping once. Place cheese slice on top of turkey; cook for 30 seconds, or until it starts to melt. Layer one slice of bread with turkey, cheese and tomato; close with remaining slice of bread. Makes one sandwich.

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Mary’s Easy Chicken Chili

Brenda Hager Nancy, KY

One of my fellow retired teachers brought this easy chili to a potluck luncheon and it was a hit. You can vary the beans and use whatever type you prefer. I like to use three different types! Combine all ingredients except garnish in a slow cooker. Cover and cook on low setting for 2 hours, or until hot and bubbly. Serve garnished with desired toppings. Makes 6 to 8 servings.

2  10-oz. cans chicken breast, drained and flaked 4 c. chicken broth 3  15-oz. cans pinto beans, kidney beans, black beans, Great Northern beans or a combination, drained and rinsed 16-oz. jar medium salsa Garnish: sour cream, shredded Cheddar cheese, chopped fresh chives, tortilla strips

Mexican Hamburgers

Ann Christie Glasgow, KY

This wonderful stick-to-your-ribs sandwich cooks in the slow cooker, so it’s always ready when we come in from the cold. A really tasty meal, yet extremely easy. Brown beef with one cup water in a skillet over medium heat; drain. Spoon beef into a slow cooker. Stir in remaining water and other ingredients except buns. Cover and cook on low setting for 4-1/2 to 5 hours, stirring occasionally, until heated through. Spoon beef mixture onto buns. Serves 8 to 10.

2 lbs. ground beef 2-1/4 c. water, divided 28-oz. can tomato purée 1 t. chili powder pepper to taste 8 to 10 hamburger buns, split

All-Time- Favorite Recipes from kentucky Cooks

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Margo’s Beefy BBQ

Mary Combs Isom, KY

I’ve been making this recipe for years now...it’s practically a tradition when my children visit for the holidays. I also make this delicious beef for church socials, and it’s always the first thing to go! 14-1/2 oz. can beef broth 4-lb. beef chuck roast salt and pepper to taste 1 c. celery, chopped 1 onion, chopped 1 green pepper, chopped 2 c. catsup 1 t. ground cloves 2 bay leaves 2 T. dry mustard 1/4 t. red pepper flakes 2 T. white vinegar 1 c. brown sugar, packed 3 T. Worcestershire sauce 8 to 10 sandwich buns, split Garnish: deli coleslaw

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Pour broth into a slow cooker. Season roast on all sides with salt and pepper; add to broth. Cover and cook on low setting for 8 hours, or until roast is very tender. Remove roast from slow cooker and shred with 2 forks. Combine shredded roast and 2 cups juices from slow cooker in a large saucepan; stir in remaining ingredients except buns and coleslaw. Cook over low heat until sauce thickens, about 30 minutes. Serve shredded roast on sandwich buns, topped with coleslaw. Serves 8 to 10.

All-Time- Favorite Recipes from kentucky Cooks

Tomato & Corn Chowder

Sandy Roy Crestwood, KY

The flavor of this chowder is so exceptional that I’ve been making it for almost 30 years. In a large stockpot over medium heat, combine butter, onion, garlic, celery and carrot. Cook for 20 minutes, or until vegetables are tender. Add remaining ingredients except half-and-half and garnish. Reduce heat and simmer, stirring occasionally, 35 to 40 minutes, or until vegetables are tender. Stir in half-and-half and garnish as desired. Makes 6 to 8 servings.

3 T. butter 1 onion, chopped 1 clove garlic, minced 1/2 c. celery, thinly sliced 1 c. carrot, peeled and shredded 4 ears corn, kernels removed 2 potatoes, peeled and diced 3 tomatoes, peeled and coarsely chopped 1 t. sugar 1 t. salt 1/2 t. white pepper 1/4 c. fresh basil, chopped 3 c. water 1 T. vegetable bouillon granules 1 c. half-and-half Garnish: chopped fresh parsley or thinly sliced green onions

All-Time- Favorite Recipes from kentucky Cooks

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Chicken Posole

Sandy Roy Crestwood, KY

This soup reminds me a lot of chicken tortilla soup. It’s very easy to make and you can use store-bought rotisserie chicken or leftover Thanksgiving turkey. 2 onions, chopped 1 T. olive oil 8 cloves garlic, minced 1/3 c. tomato paste 3 T. chili powder 1 t. dried oregano 2 t. ground cumin 4  14-1/2 oz. cans chicken broth 1-3/4 c. water 15-oz. can diced tomatoes with green chiles 16-oz. pkg. frozen corn, thawed 6-3/4 c. cooked chicken, chopped salt and pepper to taste juice of 1 lime Garnish: chopped avocado, chopped fresh cilantro, thinly sliced radishes, sour cream, sliced green onions, crumbled tortilla chips

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In a stockpot, sauté onions in oil until translucent. Add garlic, tomato paste, chili powder, oregano and cumin; stir until thoroughly combined. Add broth and water to stockpot. Stir in tomatoes; bring mixture to a boil. Reduce heat and simmer 30 minutes. Stir in corn, chicken, salt, pepper and lime juice. Cook over medium heat until heated through. Garnish as desired. Makes 8 servings.

All-Time- Favorite Recipes from kentucky Cooks

Cajun Chicken Sandwiches

Jeri Grant Louisville, KY

Turn up the heat with Cajun seasoning and Pepper Jack cheese! Melt butter in a large skillet over medium heat; stir in Cajun seasoning. Add chicken; cook until juices run clear when pierced with a fork. Top with cheese; allow to melt. Serve cheese topped chicken on buns topped with bacon and, if desired, lettuce, mayonnaise and tomato slices. Serves 4.

1/4 c. butter, melted 2 T. Cajun seasoning 4 boneless, skinless chicken breasts 4 slices Pepper Jack cheese 4 sandwich buns, split 8 slices bacon, crisply cooked Optional: lettuce, mayonnaise, sliced tomato

Pulled Pork Sammies

Barbara Cissell Louisville, KY

I’ve used a variety of colas in this slow-cooker recipe...each adds its own unique flavor. The best part is you can forget about these sammies and do other things while they cook. Place pork in a slow cooker; add remaining ingredients except buns. Cover and cook on low setting for 8 hours, stirring occasionally, until pork is very tender. Shred pork with 2 forks; serve on buns with sauce from slow cooker. Serves 10 to 12.

3 to 5-lb. Boston butt pork roast 28-oz. can fire-roasted diced tomatoes 2  12-oz. cans cola 1-1/2 c. brown sugar, packed 3 T. chili powder 12 sandwich buns, split

All-Time- Favorite Recipes from kentucky Cooks

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CHAPTER FOUR

N

Mammoth Cave

Mains

Fill them up with a stick-tothe-ribs meal that is full of flavor and hearty enough to satisfy even the biggest cave-size appetite.

Classic Tuna Noodle Casserole

Emma Wiliams Salyersville, KY

One taste and it’s easy to see why this was a regular on Mom’s dinner table. 16-oz. pkg. wide egg noodles, cooked 2  10-3/4 oz. cans cream of mushroom soup 2 6-oz. cans tuna, drained 1 c. frozen peas, thawed 4-oz. can sliced mushrooms, drained 1 to 2 c. milk salt and pepper to taste 8-oz. pkg. shredded Cheddar cheese 4 slices bread, toasted and cubed 2 T. butter, melted

Combine noodles, soup, tuna, peas and mushrooms; stir in enough milk to moisten well. Add salt and pepper to taste. Spread in a lightly greased 13"x9" baking pan; sprinkle with cheese and set aside. Toss together bread cubes and butter; sprinkle over top. Bake, uncovered, at 350 degrees for 25 minutes, until hot and bubbly. Serves 6.

Presentation Make it easy for guests to mingle and chat...set up food at several tables instead of one big party buffet. Place hot foods on one table, chilled foods on another, sweets on yet another.

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All-Time- Favorite Recipes from kentucky Cooks

Garlic Chicken Pizza

Becki Wunderlin Louisville, KY

Garlic and olive oil taste so good...and make the kitchen smell wonderful! Heat olive oil in a large skillet over medium heat. Sauté chicken with garlic and herbs until chicken juices run clear; set aside. Arrange pizza crusts on 2 ungreased baking sheets; brush with olive oil from skillet. Spread with pizza sauce and chicken mixture; top with mozzarella cheese and tomato slices. Sprinkle with Romano cheese. Bake at 350 degrees until cheese bubbles and crusts are firm, about 5 minutes. Serves 8 to 10.

1/4 c. olive oil 1 lb. boneless, skinless chicken breasts, cubed 2 cloves garlic, pressed 1/2 t. fresh basil, chopped 1/2 t. fresh rosemary, chopped 2  12-inch Italian pizza crusts 14-oz. jar pizza sauce 16-oz. pkg. shredded mozzarella cheese 1 to 2 tomatoes, sliced Garnish: grated Romano cheese

All-Time- Favorite Recipes from kentucky Cooks

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Easy Lemon-Lime Ham

Claire Bertram Lexington, KY

Delicious served warm for brunch or dinner...it makes scrumptious cold sandwiches too. 3 to 4-lb. boneless fullycooked ham 12-oz. can lemon-lime soda 1/4 c. honey 1/2 t. dry mustard 1/2 t. ground cloves 1/4 t. cinnamon

Place ham in a slow cooker and add soda. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. About 30 minutes before serving, combine 3 tablespoons drippings from slow cooker with honey and spices. Mix well and spread over ham. Cover and continue cooking on low setting for final 30 minutes. Remove to a platter; let stand for 15 minutes before slicing. Makes 12 to 16 servings.

Eggplant Parmesan

Tammy Dillow Raceland, KY

For me, this is a down-home dish that’s great to enjoy with family & friends, no matter what the occasion. 4 eggs, beaten 3 T. water 2 eggplants, peeled and sliced 1/4-inch thick 2 c. Italian-style dry bread crumbs 1-1/2 c. grated Parmesan cheese, divided 28-oz. jar garden-style pasta sauce, divided 1-1/2 c. shredded mozzarella cheese

Whisk together eggs and water in a shallow bowl. Dip eggplant slices into egg mixture. Arrange slices in a single layer on a greased baking sheet; bake at 350 degrees for 25 minutes, or until tender. Set aside. Mix bread crumbs and 1/2 cup Parmesan cheese; set aside. Spread a small amount of sauce in an ungreased 13"x9" baking pan; layer half the eggplant, one cup sauce and one cup crumb mixture. Repeat layering. Cover with aluminum foil and bake for 45 minutes. Remove foil; sprinkle with mozzarella cheese. Bake, uncovered, for an additional 10 minutes. Serves 6 to 8.

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Whether you are looking for a quick breakfast to start the day off right, no-fuss 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 Kentucky. Apple Fritter Pancakes, p13

Luscious Blueberry Syrup, p15

Fresh Fruit Kabobs & Poppy Seed Dip, p119

Farmers' Breakfast Casserole, p14

3-Cheese Artichoke Bites, p116

Baked Pork Medallions, p90

French Onion Biscuits, p33

Famous White Mac & Cheese, p40

Green Bean Bundles, p33

Reuben Soup, p56

Island Fruit Salsa & Cinnamon Crisps, p117

Garlic Chicken Pizza, p79

Sour Cream Cornbread, p32

Tasty Cookie Pops, p131

Classic Tuna Noodle Casserole, p78

Hawaiian Ham & Swiss Cheese Rolls, p54

Oven-Fried Chips, p118

Curry Chicken Casserole, p87

Oh-So-Easy Peach Cobbler, p131

Kentucky Hot Browns, p57

Eggplant Parmesan, p80

Easy Lemon-Lime Ham, p80

Monkey Bread, p24

Lemonade Cupcakes, p130

Sausage Muffins, p24

Autumn Pork Chop Bake

Elizabeth Gilvin Lexington, KY

This is one of my family’s favorite recipes on a cold day! In a bowl, combine soup, stuffng mix, corn and celery. Spoon into a greased 9" pie plate. Top with pork chops. In a bowl, mix together brown sugar and mustard; spoon over pork chops. Bake, uncovered, at 400 degrees for 30 minutes, or until hot and pork chops are cooked through. Serves 4.

14-1/2 oz. can cream of celery soup 1-1/2 c. herb-flavored stuffing mix 1/2 c. corn 1/4 c. celery, chopped 4 boneless pork chops 1 t. brown sugar, packed 1 t. spicy brown mustard

Curry Chicken Casserole

Jodi Griggs Richmond, KY

My mother-in-law makes this casserole for Sunday dinner, and we all love it! Cook rice according to package directions. Combine rice, half the beans and remaining ingredients except onions in a greased 13"x9" baking pan; mix well. Top with remaining beans. Bake, uncovered, at 350 degrees for 25 minutes, or until bubbling. Sprinkle onions over top and bake for another 5 minutes. Serves 6.

1 c. long-cooking rice, uncooked 14-1/2 oz. can French-cut green beans, drained and divided 3 c. cooked chicken, chopped 8-oz. can sliced water chestnuts, drained 10-3/4 oz. can cream of chicken soup 1/4 c. chicken broth 1 c. mayonnaise 1 t. curry powder 1 c. French fried onions

All-Time- Favorite Recipes from kentucky Cooks

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Refried Bean Burritos

Alyssa McIntosh Lexington, KY

This recipe is one of my husband’s favorites. We usually have the ingredients on hand so it’s a quick and simple meal. You can also add any leftover meat or veggies from your fridge. 2  16-oz. cans refried beans 1-1/4 oz. pkg. taco seasoning mix 16-oz. jar salsa, divided 10  8-inch flour tortillas 16-oz. jar picante sauce Garnish: shredded Cheddar cheese, sour cream

In a bowl, combine beans, taco seasoning and enough salsa to make mixture easy to stir (the whole jar may not be needed). Lightly spray a 13"x9" baking pan with non-stick vegetable spray. Lay out one tortilla at a time on a plate; spoon some bean mixture down the center. Roll; place seamside down in baking pan. Repeat for remaining tortillas; arrange snugly in pan. Pour picante sauce along centers of burritos, leaving ends of burritos exposed. Bake, uncovered, at 350 degrees for 20 to 30 minutes, until ends of burritos have turned golden and sauce is bubbly. Top with cheese, sour cream and remaining salsa, as desired. Serves 4 to 6.

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All-Time- Favorite Recipes from kentucky Cooks

Pat’s Chicken & Wild Rice Casserole

Pat Beach Fisherville, KY

This is such an elegant casserole and so versatile...you could change the flavor by adding slivered almonds, chopped red cherry peppers or minced garlic. You can also assemble it the night before and bake it the next day. Prepare rice according to package directions, using broth instead of water and 2 tablespoons butter. In a skillet over medium heat, sauté celery and onion in remaining butter until crisp-tender. In a large bowl, combine rice with chicken, celery mixture, soup and sour cream. Transfer into a greased 13"x9" baking pan. Top with crushed potato chips, if desired. Bake, uncovered, at 350 degrees for 30 minutes, or until hot and bubbly. Serves 8 to 10.

2  6-oz. pkgs. long-grain and wild rice 4-1/4 c. chicken broth 1/4 c. butter, divided 3 to 4 celery stalks, chopped 1 onion, chopped 6 to 8 chicken breasts, cooked and cubed 2  10 3/4-oz. cans cream of chicken soup 8-oz. container sour cream Optional: crushed potato chips

All-Time- Favorite Recipes from kentucky Cooks

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Simple & Hearty Burritos

Wendy Hayden Lexington, KY

I came up with this recipe when our refrigerator went out and I had to use what I had on hand in the kitchen. It was a success! 1 lb. ground beef or Italian ground pork sausage 15-oz. can favorite chili 16-oz. can refried beans 2 to 4 T. taco seasoning mix 8  10-inch flour tortillas Garnish: shredded cheese, chopped tomato, chopped onion, shredded lettuce, sour cream, salsa

Brown beef or sausage in a skillet over medium heat; drain. Add chili, beans and desired amount taco seasoning to skillet. Mix well. Cook until hot and bubbly. Fill tortillas with mixture; add any desired toppings and roll into burritos. Serves 6 to 8.

Baked Pork Medallions

Claire Bertram Lexington, KY

My mother-in-law makes these fantastic medallions every New Year’s Day. One more reason to celebrate! 1/2 c. grated Parmesan cheese .6-oz. pkg. Italian salad dressing mix 1/4 c. red wine vinegar 2 T. olive oil 2 lbs. pork tenderloin, sliced into 1-inch-thick medallions cooked fettuccine pasta Garnish: chopped fresh chives

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In a bowl, combine Parmesan cheese and salad dressing mix. In a separate bowl, whisk vinegar and oil. Dip medallions into vinegar mixture, then into Parmesan mixture. Place in an ungreased 13"x9" baking pan. Bake, uncovered, at 375 degrees for 30 to 35 minutes, until cooked through. Serve over pasta and garnish with chives. Serves 6 to 8.

All-Time- Favorite Recipes from kentucky Cooks

Greek Tilapia with Orzo

Claire Bertram Lexington, KY

One of my mom’s friends gave her this tasty recipe. All kinds of fish like flounder, sole or perch work well in it. Rinse fillets and pat dry. Place in a lightly greased 13"x9" baking pan. Sprinkle fish evenly with lemon juice and zest, oregano, salt and pepper. Arrange tomatoes around fish; cover with aluminum foil. Bake at 400 degrees for 16 to 18 minutes, until fish is opaque and tomatoes are tender. Serve over cooked orzo, drizzled with juices from baking pan. Serves 4.

1-1/2 lbs. tilapia fillets, thawed if frozen juice and zest of 1 lemon 1 T. fresh oregano, snipped salt and pepper to taste 1 pt. cherry tomatoes, halved 8-oz. pkg. orzo pasta, cooked

Firehouse Chicken

Ronda Hauss Louisville, KY

My stepfather, a former firefighter, taught me how to make this easy, delicious dish. It was a hit at the firehouse, too! The sauce is also wonderful over fresh-baked bread. Mix all ingredients except chicken and rice in a slow cooker until well combined. Add chicken; stir to coat. Cover and cook on low setting for 8 hours, or for 4 hours on high setting. To serve, spoon over cooked rice. Serves 4.

2  10-3/4 oz. cans cream of mushroom soup 14-1/2 oz. can chicken broth 6-oz. jar sliced mushrooms, drained 1.35-oz. pkg. onion soup mix 2 lbs. boneless, skinless chicken breasts, cubed cooked rice

All-Time- Favorite Recipes from kentucky Cooks

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Judy’s Easy Meatloaf

Judy Williams Oil Springs, KY

This slow-cooker meatloaf is great for busy cooks! It’s easy to adjust the seasonings to your family’s preference. Try using hot pork sausage if you enjoy spicy flavors. 2 to 3 lbs. ground beef 1 lb. ground pork sausage 1-1/2 c. long-cooking oats, uncooked 2 eggs, beaten 3/4 c. evaporated milk 1 onion, chopped 6 T. sugar 2 T. chili powder 1 t. salt 1/2 t. pepper 14-1/2 oz. can diced tomatoes

Combine all ingredients except tomatoes and mix well. Shape into a loaf; place in an oval slow cooker. Cover with tomatoes. Cover and cook on low setting for 6 to 8 hours, or 2 to 4 hours on high setting. Serves 8 to 10.

Basic Mexican Chicken

Julie Saifullah Lexington, KY

I make this chicken often because it is so versatile. You can use it to make all kinds of Mexican dishes, like tacos, enchiladas, burritos, rice bowls, nachos or even chicken tortilla soup! 6 boneless, skinless chicken 16-oz. jar salsa breasts 1-1/4 oz. pkg. taco seasoning mix

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Place chicken in a slow cooker; sprinkle with taco seasoning. Pour salsa over top; do not stir. Cover and cook on low setting for 8 hours. Shred chicken with 2 forks; mix well with sauce in slow cooker. Serves 6 to 8.

All-Time- Favorite Recipes from kentucky Cooks

Melt-in-Your-Mouth Country-Style Steak

jessica hawks Fort Campbell, KY

My mother-in-law introduced this recipe to me nearly 20 years ago. My husband has always loved it...it quickly became a favorite of mine too. Definitely melts in your mouth! Heat oil in a Dutch oven over medium heat. While oil is heating, combine flour and seasonings in a shallow dish. Lightly coat beef with flour mixture. Add beef to hot oil; cook on both sides until browned and a crust begins to form. Add green pepper, milk and remaining flour mixture; stir lightly until all ingredients are coated. Reduce heat to low. Cover and simmer for 40 to 45 minutes, until beef is very tender. Serve beef and gravy from skillet over cooked rice, egg noodles or mashed potatoes. Serves 5.

1 c. oil 1 c. all-purpose flour 1/2 t. sea salt 1/2 t. pepper 1 t. garlic powder 1-1/2 lbs. beef cube steak 1/2 c. green pepper, finely chopped 2-1/2 c. milk cooked rice, egg noodles or mashed potatoes

Kitchen tip A pat of homemade garlic butter really adds flavor to warm bread or steamed vegetables. Blend equal parts of softened butter and olive oil, then stir in finely chopped garlic to taste...so easy!

All-Time- Favorite Recipes from kentucky Cooks

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Nan’s Meatballs & Noodles

Karen Gregg Ferguson, KY

When I was growing up, my mom often made these wonderful meatballs for our family dinner. It is a favorite and, although she suffers from Alzheimer’s now and cannot make them anymore, my family and I keep her tradition going. A crisp garden salad and warm garlic bread go well with these meatballs. Mom used to serve hot buttered corn with them also. 1-1/4 c. water 1.35-oz. pkg. onion soup mix 2  8-oz. cans tomato sauce, divided 1 lb. ground beef chuck 1/2 t. garlic salt 1/4 t. pepper Optional: 1 T. dried parsley cooked egg noodles

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In a heavy saucepan over medium heat, combine water, soup mix and 1-1/2 cans tomato sauce. Simmer for 10 minutes, stirring occasionally. In a large bowl, combine beef, seasonings and remaining tomato sauce. Mix well with your hands; shape into meatballs and add to sauce mixture. Simmer for 25 minutes. Serve meatballs over cooked egg noodles. Serves 6.

All-Time- Favorite Recipes from kentucky Cooks

Creole Pork Chops & Rice

Phyllis Covington Guthrie, KY

This flavorful one-pot meal really smells amazing as it cooks... even the leftovers taste wonderful! It’s yummy made with boneless, skinless chicken breasts instead of pork chops too. In a skillet over medium heat, cook pork chops in oil until golden but not cooked through. Add onion, celery and uncooked rice; stir in remaining ingredients. Reduce heat to low. Cover and simmer until rice is tender, about 15 to 20 minutes, adding more water as needed to prevent drying out. Makes 4 servings.

4 pork chops 1 T. oil 1 c. onion, diced 1 c. celery, diced 1 c. long-cooking rice, uncooked 29-oz. can tomato sauce 15-oz. can diced tomatoes salt and pepper to taste

Luck of the Irish Corned Beef & Cabbage

pat beach Fisherville, KY

My dear friend Jennifer shared this incredible recipe with me many years ago. It’s super-easy and also by far the best corned beef & cabbage you will ever eat! Serve with mashed potatoes on the side. Place corned beef in a large slow cooker, fat-side up. Place cabbage on top. Pour beer over cabbage and beef; sprinkle seasoning packet on top. Cover and cook on high setting for 8 to 10 hours, until beef and cabbage are very tender. Before serving, remove fat from beef; slice and serve with cabbage. Serves 6.

2-1/2 to 3-lb. corned beef brisket with seasoning packet 1 head cabbage, cut into large wedges 2  12-oz. cans regular or non-alcoholic beer

All-Time- Favorite Recipes from kentucky Cooks

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Chicken Chow Mein

Linda Davidson Lexington, KY

Most of the ingredients are right in your cupboard.

6-oz. can chicken, drained 4-oz. can sliced mushrooms, drained 10-3/4 oz. can cream of celery soup 5-oz. can evaporated milk 5-oz. can chow mein noodles 1 c. celery, chopped 1 c. cashews, chopped Optional: cooked rice

Mix together all ingredients except rice. Spread mixture in a lightly greased 3 to 4-quart casserole dish. Bake at 350 degrees for 25 to 30 minutes, until golden, bubbly and celery is tender. Serve over cooked rice, if desired. Serves 3 to 4.

Skillet Kielbasa & Veggies

Rosemary Smith Phelps, KY

This recipe is so simple and convenient. Replace any of the vegetables with others to suit your family’s taste. 16-oz. pkg. Kielbasa, sliced 1/4 c. onion, diced 15-1/4 oz. can corn, drained 1 lb. yellow squash, sliced 16-oz. pkg. shredded cabbage

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Sauté Kielbasa and onion in a lightly greased skillet over medium heat. Add remaining ingredients and simmer until vegetables are tender, about 8 minutes. Serves 4.

All-Time- Favorite Recipes from kentucky Cooks

Creole Steak Rolls

Claire Bertram Lexington, KY

Zesty and satisfying! Blend together mayonnaise, mustard and sauce in a small bowl and set aside. Place steak patties in a microwave-safe dish; microwave according to package directions. Spread rolls with mayonnaise mixture. Place one patty on the bottom of each roll; top with cheese, lettuce, tomato and onion. Add tops of rolls and serve immediately. Makes 4 sandwiches.

1/3 c. mayonnaise 2 T. Creole mustard 2 to 3 drops hot pepper sauce 4 frozen country-fried beef steak patties 4 onion rolls, split 4 slices Muenster cheese Garnish: lettuce leaves, sliced tomato, sliced red onion

dinnertime conversation Thomas Edison worked as a telegraph operator in the Western Union office at Louisville, Kentucky until he was fired after accidentally spilling sulfuric acid on his boss’s furniture. Due to this incident, he was able to focus on his career as an inventor and electrified the Southern Exposition in Louisville, Kentucky in 1893. The exhibit hall had 4,600 incandescent lamps and 400 in the art gallery, making Louisville the world’s most electrified place on earth that day.

All-Time- Favorite Recipes from kentucky Cooks

97

Slow-Cooker Pot Roast

Jennifer Bryant Bowling Green, KY

Mom always made a pot roast on Sunday mornings when I was growing up. She would put it on early, and it would be ready when we came home from church. The house smelled wonderful! Then she would fix some corn or lima beans too, fresh from our garden. Sometimes I make pot roast in the oven like she did, but most often use our slow cooker. This roast will be fork-tender and the onion soup makes a nice gravy. 3-lb. beef chuck roast 4 baking potatoes, peeled and quartered 6 to 8 carrots, peeled and cut into 2 to 3 pieces 1 onion, quartered salt and pepper to taste 1 to 2 T. olive oil 1/4 c. butter, sliced 1.35-oz. pkg. onion soup mix

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Add roast to a 6-quart slow cooker sprayed with non-stick vegetable spray. Arrange vegetables around roast. Season with salt and pepper; drizzle olive oil over all and dot vegetables with butter. Sprinkle soup mix over all. Cover and cook on low setting for for 6 to 8 hours. After several hours, may spoon juices in slow cooker over vegetables once or twice. Makes 6 to 8 servings.

All-Time- Favorite Recipes from kentucky Cooks

Elizabeth’s BLT Pie

Elizabeth Smithson Mayfield, KY

An old comfort-food recipe...can’t go wrong with bacon! Layer crumbled bacon and cheese in a greased 9" pie plate; set aside. In a large bowl, beat remaining ingredients except garnish until smooth. Pour into pie plate. Bake at 400 degrees for 30 to 35 minutes, until set. Cool for 5 minutes; garnish with lettuce and tomatoes. Cut into wedges. Serves 4 to 6.

Grandma’s Sausage & Rice Casserole

3/4 lb. bacon, crisply cooked and crumbled 1 c. shredded Swiss cheese 4 eggs, beaten 1-1/2 c. milk 1 c. biscuit baking mix 1/2 c. mayonnaise-style salad dressing 1/8 t. salt 1/8 t. pepper Garnish: shredded lettuce, sliced tomatoes Earleen Richeson Taylorsville, KY

This recipe originated with my mother-in-law, who was a wonderful cook. Everyone always liked to eat dinner at her house. This casserole is different from any other casserole I have eaten, and it’s excellent served with tossed salad and warm bread. Hope you enjoy it as much as my family does. In a large skillet over medium heat, cook sausage, onion, green pepper and celery until sausage is no longer pink and vegetables are soft; drain. Meanwhile, in a large saucepan, bring water to a boil. Stir in soup mix, rice and salt; simmer over medium-low heat for 20 minutes. Add sausage mixture and mix well. Transfer to a lightly greased 12"x8" baking pan. Bake, uncovered, at 375 degrees for 20 minutes. Makes 8 to 10 servings.

2 lbs. mild ground pork sausage 3/4 c. onion, diced 1 c. green pepper, diced 2-1/2 c. celery, diced 4-1/2 c. water 2  1-3/4 oz. pkgs. chicken noodle soup 1 c. instant rice, uncooked 1/2 t. salt

All-Time- Favorite Recipes from kentucky Cooks

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Favorite PineappleGlazed Ham

Chrissy Walker Mount Hermon, KY

Delicious enough for a holiday meal...too delicious not to eat more often! 5 to 6-lb. fully-cooked ham 8-oz. can lemon-lime soda 1-1/2 c. orange juice 1 c. pineapple juice 1 c. brown sugar, packed 3 T. honey 2 T. mustard 20-oz. can pineapple slices, drained

Place ham in an ungreased roasting pan; set aside. Mix remaining ingredients except pineapple slices in a large bowl; pour over ham. Arrange pineapple slices on ham and secure with toothpicks. Cover with aluminum foil; bake at 350 degrees for 3 hours. Let stand for a few minutes before slicing. Makes 12 to 15 servings.

Homemade Salami

Elizabeth Smithson Mayfield, KY

When Christmas parties roll around, everyone wants me to make this! Granny always had it at least once during the holidays. It’s delicious served with cheese and crackers. 2 lbs. lean ground beef chuck 1/2 c. water 2 T. curing salt 1 T. mustard seed 1 t. coarse pepper 1/2 t. smoke-flavored cooking sauce 1/4 t. onion powder

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In a large bowl, mix all ingredients well. Form tightly into 3 to 5 log-shaped rolls, about 2 inches thick. Wrap separately in aluminum foil; refrigerate for 24 hours. Unwrap; place rolls on wire racks set in rimmed baking sheets. Bake at 350 degrees for 50 minutes. Turn halfway over; bake another 50 minutes. Cool slightly and slice. Serves 16.

All-Time- Favorite Recipes from kentucky Cooks

Chicken & Dressing Bake

Dueley Lucas Somerset, KY

A great dish for family, company or church gatherings. In a large bowl, mix together stuffing mix, sage and pepper. Add onion and celery. Add soup, broth and one cup cheese to stuffing mixture; mix well. Place stuffing mixture into a 13"x9" baking pan that has been sprayed with non-stick vegetable spray. Place chicken on top of stuffing mixture. Top with remaining cheese. Bake, covered, at 350 degrees for 30 minutes. Makes 8 servings.

2 6-oz. pkgs. cornbread stuffing mix 1 t. dried sage 1/4 t. pepper 1 onion, finely chopped 4 stalks celery, finely chopped 2 10-3/4 oz. cans cream of chicken soup 2 c. chicken broth 2 c. shredded Cheddar cheese, divided 4 boneless, skinless chicken breasts, cooked and cut in half lengthwise

Mom’s Macaroni with Tomatoes

Sandy Wood Ryland Heights, KY

My mom always fixed this in the “old days”...it was economical as well as filling. Still is! Cook macaroni according to package directions. Drain; transfer to a lightly greased one-quart casserole dish. Stir in tomatoes with juice, cheese and butter. Bake, uncovered, at 350 degrees for 30 minutes, or until hot and bubbly. Makes 6 servings.

2 c. elbow macaroni, uncooked 3/4 c. shredded Cheddar cheese 14-1/2 oz. can diced tomatoes 1 t. butter

All-Time- Favorite Recipes from kentucky Cooks

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Beer-Battered Fried Fish

Robin Scott Grayson, KY

This is our favorite fried fish recipe. We think it tastes just as good as any commercial seafood restaurant’s fried fish, only better! Tilapia is a good fish choice, but any mild white fish will work. 1 lb. tilapia or other fish fillets 2 c. all-purpose flour, divided 1 t. baking powder 1/2 t. salt 1 egg, lightly beaten 12-oz. bottle regular or non-alcoholic beer 1/4 c. oil oil for deep frying

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In a shallow dish, coat fish fillets with one cup flour; shake off excess flour and set aside. In a large bowl, combine remaining flour, baking powder, salt, egg, beer and 1/4 cup oil; beat until smooth. Dip fish into batter, allowing excess batter to drip into bowl. Attach a deep-frying thermometer to the side of a heavy 3-quart saucepan. Add 2 inches oil to pan; heat to about 375 degrees over high heat. Add fish, several pieces at a time, and cook until golden, about 4 to 5 minutes per side. Drain on paper towels. Serves 4.

All-Time- Favorite Recipes from kentucky Cooks

Cherry Tomato Meatballs

Deborah Rice Louisville, KY

When the cherry tomatoes come in, they really come in! We really enjoy them hidden inside our favorite meatballs. Use about 11 cups of your own homemade spaghetti sauce, if you prefer. Place beef in a large bowl; add cracker meal or bread crumbs, salad dressing mix, soup mix and garlic. Mix into beef, using your fingers. Whisk egg and milk together; add to beef mixture and work through. In a large saucepan over medium-low heat, bring spaghetti sauce to a simmer. Heat oil in a separate large skillet over medium heat. While oil is heating, roll some of the beef mixture generously around each tomato. Add meatballs to skillet and brown on all sides. As each meatball browns, transfer it to spaghetti sauce. Continue rolling tomatoes in beef mixture and browning. Once all the meatballs have been added to sauce, simmer for 15 to 20 minutes. If there are leftover tomatoes, cut them in half and add to simmering sauce. If some of beef mixture is left over, form into meatballs, brown on all sides and add to sauce.

3 lbs. lean ground beef 2 c. cracker meal or Italian-flavored dry bread crumbs 5 T. zesty Italian salad dressing mix 1-oz. pkg. onion soup mix 1 clove garlic, chopped 1 egg, beaten 2 T. milk 3 28-oz. jars spaghetti sauce 1 to 2 T. olive oil 1 lb. cherry tomatoes

Makes 8 to 10 servings.

All-Time- Favorite Recipes from kentucky Cooks

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Crispy Baked Chicken Tenders

Tracy Meyers Alexandria, KY

Who doesn’t love chicken tenders? My daughter Madison asks for these over anything else, fast food or frozen! I came up with this recipe when the hushpuppy mix and potato flakes were all I had in the pantry. Who knew it would be such a hit! 3 to 4 boneless, skinless chicken breasts 2 eggs, beaten 1/4 c. milk 1/2 c. instant mashed potato flakes 1/3 c. hushpuppy mix 1 T. seasoned salt salt and pepper to taste 2 to 3 T. butter, thinly sliced

Cut each chicken breast lengthwise into 3 to 4 tenders; set aside. In a small dish, whisk together eggs and milk. In a separate dish, combine potato flakes, hushpuppy mix and seasoned salt. Dip each chicken tender into egg mixture, then into potato flake mixture. Arrange tenders on a baking sheet sprayed with non-stick vegetable spray. Season with a little salt and pepper; place 2 to 3 thin pats of butter on each tender so the coating will become crisp. Bake at 350 degrees for 20 to 25 minutes, until crisp, golden and chicken juices run clear when pierced. Serves 4.

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All-Time- Favorite Recipes from kentucky Cooks

Corn Dog Casserole

Judey Truitt Harlan, KY

My son was a very picky eater and it was hard to find something to feed our family of seven. Everyone liked this dish...it’s easy to make and there are never any leftovers! Melt butter in a skillet over medium heat. Cook hot dogs and onion until lightly golden; set aside to cool. Meanwhile, in a large bowl, combine remaining ingredients; mix well until moistened. Stir in hot dog mixture. Pour batter into a greased 13"x9" baking pan. Bake, uncovered, at 400 degrees for 30 to 40 minutes, until a toothpick comes out clean. Cut into squares. Makes 12 servings.

2 T. butter 16 hot dogs, cut into bite-size pieces 1/3 c. onion, finely chopped 2 eggs, beaten 1-1/2 c. milk 2 T. honey or sugar 2  8-1/2 oz. pkgs. corn muffin mix Optional: 1 c. shredded Cheddar cheese

Margo’s Creamy Mushroom Steaks

Margaret Combs Isom, KY

My family loves these tasty steaks with mashed potatoes, green beans and coleslaw. Season steaks with salt and pepper; roll in flour and set aside. Melt shortening in a large non-stick skillet over medium heat. Cook steaks until golden and and no longer pink in the center. Remove steaks to a plate. Drain most of shortening, leaving some drippings in skillet. Combine soup with milk and stir well; pour into skillet Cook and stir until gravy is lightly golden. Ladle gravy over steaks. Makes 6 to 8 servings.

6 to 8 beef cube steaks salt and pepper to taste 2 c. self-rising flour 1/2 c. shortening 2  10-3/4 oz. cans cream of mushroom soup 1 c. milk, or more if needed

All-Time- Favorite Recipes from kentucky Cooks

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Updated Chicken Cordon Bleu

Ronda Hauss Louisville, KY

My sister-in-law Tami shared this recipe with me when we were searching for healthier alternatives to add to our dinner menus. This one is a hit...it’s fast and flavorful! 4 boneless, skinless chicken breasts 1 t. poultry seasoning 4 slices reduced-sodium deli ham 4 slices reduced-fat Jarlsberg or Swiss cheese 1/4 c. Dijon mustard 1/2 c. grated Parmesan cheese

Pound chicken breasts until flattened; season with poultry seasoning. Top each piece of chicken with one slice of ham and one slice of cheese. Roll up; fasten with one to 2 wooden toothpicks. Coat chicken rolls in mustard, then in grated cheese. Place chicken in a lightly greased, aluminum foillined shallow 8"x8" baking pan. Bake at 350 degrees for 30 to 35 minutes, until chicken juices run clear and cheese is melted. Makes 4 servings.

dinnertime conversation Following Alaska, Kentucky has more miles of running water than any other state of the United States. The diverse rivers and water resevoirs unfold more than 1,000 navigable miles.

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All-Time- Favorite Recipes from kentucky Cooks

Spaghetti-Style Squash Casserole

Elizabeth Smithson Cunningham, KY

When my kids were home, I would serve this recipe to get them to eat veggies they didn’t think they liked! This was a favorite. Add squash and zucchini to a food processor; process until shredded. Squeeze out any liquid with paper towels. In a large skillet over medium heat, brown beef with green pepper, onion and garlic; drain. Add squash mixture, tomatoes with juice and seasonings; heat to boiling, stirring often. Transfer mixture to a 2-quart casserole dish sprayed with non-stick vegetable spray. Top with cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes, until bubbly and cheese is melted. Makes 6 to 8 servings.

1 yellow squash, peeled and cubed 1 zucchini, peeled and cubed 1 lb. ground beef chuck 1 green pepper, diced 1/2 c. onion, chopped 1 clove garlic, minced 14-1/2 oz. can Italianseasoned diced tomatoes 1/2 t. dried oregano, or more to taste 1/2 t. dried basil salt and pepper to taste 2 c. shredded Cheddar cheese

All-Time- Favorite Recipes from kentucky Cooks

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Mandy’s Easy Cheesy Chicken Casserole

Mandy Wheeler Ashland, KY

This is a recipe that I created by combining a few different recipes. My husband loves it and it is always a hit at reunions and potlucks. 3 to 4 cooked chicken breasts, chopped 16-oz. pkg. wide egg noodles, cooked 2  10-3/4 oz. cans cream of chicken soup 24-oz. container sour cream 8-oz. pkg. shredded Cheddar cheese 8-oz. pkg. shredded mozzarella cheese 1 sleeve round buttery crackers, crushed 1/4 c. margarine, melted 2 T. poppy seed

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Combine chicken, noodles, soup, sour cream and cheeses in a large bowl. Pour into a lightly greased 13"x9" baking pan. Mix together cracker crumbs and margarine; sprinkle over top. Sprinkle poppy seed over cracker crumbs. Bake at 350 degrees for 25 to 30 minutes, until crackers are crispy and golden and cheese is melted. Serves 6 to 8.

All-Time- Favorite Recipes from kentucky Cooks

Pork Chops Olé

Linda Davidson Lexington, KY

Try this with Mexican-blend shredded cheese if your family likes extraspicy foods. Heat oil in a large skillet over medium heat; add pork chops and brown on both sides. Sprinkle with salt and pepper; set aside. Combine rice, water, tomato sauce and taco seasoning; mix well. Pour into a lightly greased 13"x9" baking pan; arrange pork on top of rice mixture. Sprinkle with green pepper; cover and bake at 350 degrees for 30 to 45 minutes. Uncover; sprinkle with cheese. Return to oven and bake until cheese melts. Serves 4 to 6.

2 T. olive oil 6 pork chops, cut 1/2inch thick salt and pepper to taste 3/4 c. long-cooking rice, uncooked 1-1/2 c. water 8-oz. can tomato sauce 2 T. taco seasoning mix 1 green pepper, chopped 1 c. shredded Cheddar cheese

Hearty Beef Macaroni

Libby Case Louisville, KY

My grandmother made this dish for dinner whenever all the grandchildren came over for a visit. It’s terrific for game-day parties too. Cook macaroni according to package directions; drain and return to cooking pot. Meanwhile, in a large skillet over medium heat, cook beef and onion until browned; drain. Add beef mixture and remaining ingredients to macaroni. Cook over low heat for 15 minutes, until heated through. May also be made in a slow cooker. Combine cooked macaroni, beef mixture and remaining ingredients in a slow cooker. Cover and cook on low setting for 2 hours. Makes 10 servings.

32-oz. pkg. elbow macaroni, uncooked 1-1/2 lbs. ground beef round 1 onion, chopped 15-oz. can tomato sauce 15-oz. can diced tomatoes with green chiles salt and pepper to taste

All-Time- Favorite Recipes from kentucky Cooks

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Lemon-Pepper Parmesan Chicken

Karen Hood Bronston, KY

This is an easy-to-prepare dish I used to serve as one of the plate lunches in my deli, Karen’s Konfections & Deli. My customers all loved it and I always ran out by the time lunch was over. I served it with mashed potatoes and brown gravy, green beans with bacon and a yeast roll... wonderful! 1/2 c. butter, melted 1 T. lemon-pepper seasoning 1 c. all-purpose flour salt to taste 6 boneless, skinless chicken breasts 1/2 c. grated Parmesan cheese

In a shallow dish, combine melted butter and lemon-pepper seasoning. In a separate shallow dish, combine flour and salt. Dip chicken into butter mixture, then into flour mixture. Arrange chicken in a lightly greased 13"x9" baking pan. Sprinkle evenly with Parmesan cheese; drizzle with any remaining butter mixture. Cover and bake at 350 degrees for 15 minutes. Uncover; bake an additional 15 to 20 minutes, or until chicken juices run clear. Makes 6 servings.

Lip-Smackin’ Chicken & Gravy

Pat Beach Fisherville, KY

My family loves this super-easy and oh-so-yummy slow-cooker dish. The gravy is fabulous served over mashed potatoes. 6 boneless, skinless chicken breasts 10-3/4 oz. can cream of mushroom soup 2  10-3/4 oz. cans cream of chicken soup

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Place chicken breasts in a 6-quart slow cooker. Mix soups together in a bowl. Spread soup mixture over chicken. Cover and cook on low setting for 8 hours, or until chicken is fork-tender. Makes 6 servings.

All-Time- Favorite Recipes from kentucky Cooks

Beefy Spinach Biscuit Bake

Tamatha Knauber Lancaster, NY

Delicious...a real all-in-one meal. Press and flatten biscuits into the bottom and sides of a greased 11"x7" baking pan; set aside. Brown beef and onion in a skillet over medium heat; drain. Combine spinach and mushrooms in a bowl; mix well. Stir in cheeses, seasonings and beef mixture. Spoon into prepared crust. Drizzle with melted butter. Bake, uncovered, at 375 degrees for 25 to 30 minutes, until bubbly and crust is lightly golden. Makes 6 servings.

2  7-oz. tubes refrigerated buttermilk biscuits 1-1/2 lbs. ground beef 1/2 c. onion, chopped 10-oz. pkg. frozen chopped spinach, thawed and drained 4-oz. can sliced mushrooms, drained 1 c. crumbled feta cheese or shredded Monterey Jack cheese 1/4 c. grated Parmesan cheese 1-1/2 t. garlic powder salt and pepper to taste 2 T. butter, melted

All-Time- Favorite Recipes from kentucky Cooks

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Pepper Steak I have made this comfort food for many, many years...now my daughter Stephanie makes it for her own family. 2 T. oil 1-1/2 lbs. beef round steak, cut into 1-inch wide strips 1 onion, chopped 1 c. beef broth 3 T. less-sodium soy sauce 1 clove garlic, minced 2 green peppers, cut into 1-inch wide strips 1/4 c. cold water 2 T. cornstarch 2 tomatoes, cut into thin wedges 4 c. cooked rice

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Brenda Hager Nancy, KY

Heat oil in a large skillet or Dutch oven over medium heat; add beef strips and cook until browned. Add onion and cook until tender; drain. Stir in broth, soy sauce and garlic. Reduce heat to medium-low; cover and simmer for 10 minutes. Add green peppers; simmer an additional 5 minutes. In a cup, blend water and cornstarch to make a smooth paste. Add slowly to skillet, stirring constantly until mixture thickens and boils. Boil and stir for one minute. Add tomatoes; heat through. Serve over cooked rice. Makes 4 to 6 servings.

All-Time- Favorite Recipes from kentucky Cooks

Dijon Roast Turkey

Claire Bertram Lexington, KY

It just wouldn’t be Thanksgiving without a scrumptious golden roast turkey! This one is extra-special, served with a savory herbed cream sauce. We like to drizzle the sauce over roasted asparagus and Brussels sprouts too. Pat turkey dry with paper towels. Remove neck and giblets from turkey; reserve for another use. Place turkey breast-side up on a rack in a large roaster pan. Spread 2 tablespoons mustard inside turkey. Loosen skin over breast; spread remaining mustard under skin. Smooth loosened skin back into place; hold in place with toothpicks. Tuck in legs and wings. Insert a meat thermometer into thickest part of thigh. Brush oil over turkey. Roast at 325 degrees for 3-1/2 to 3-3/4 hours, until thermometer reads 165 degrees. When skin is golden, tent loosely with aluminum foil to prevent overbrowning. Let stand for 20 minutes before slicing. Serve with Dijon Cream Sauce. Makes 10 to 12 servings. Dijon Cream Sauce: Pour drippings into a 2-cup measuring cup; chill for 10 minutes. Skim and discard fat. Add water to drippings to equal 2 cups; pour into a saucepan over medium-high heat. Whisk in flour; cook and stir until mixture thickens and begins to boil. Stir in remaining ingredients. Reduce heat to medium; cook and stir without boiling until thickened.

12 to 14-lb. turkey, thawed if frozen 1/3 c. Dijon mustard, divided 2 T. olive oil

Dijon Cream Sauce reserved turkey pan drippings 3 T. all-purpose flour 1/4 c. Dijon mustard 1/4 c. fresh parsley, chopped 1 c. half-and-half

Makes about 3-1/2 cups.

All-Time- Favorite Recipes from kentucky Cooks

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CHAPTER FIVE

N

Thomas Edison Electrifying

Appetizers & Snacks Whether you are having company or just need a little snack to hold you over until the next meal, you’ll find these recipes are great for taking on-the-go or as a favorite appetizer.

3-Cheese Artichoke Bites

Della Jones Georgetown, KY

Mini appetizers filled with Cheddar, Parmesan and mozzarella cheese... scrumptious! 1 onion, chopped 1 clove garlic, minced 1 T. oil 2  6-1/2 oz. jars marinated artichokes, drained and chopped 6 eggs, beaten 1 c. shredded Cheddar cheese 1 c. shredded mozzarella cheese 1 c. grated Parmesan cheese 1/2 t. Italian seasoning 1/4 c. fresh parsley, chopped 1/4 t. pepper 1/8 t. Worcestershire sauce 1/8 t. hot pepper sauce 1/4 c. Italian-seasoned dry bread crumbs Optional: additional fresh parsley, chopped

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In a skillet over medium heat, sauté onion and garlic in oil until tender; drain and set aside. Combine artichokes, eggs, cheeses, seasonings and sauces in a large bowl; mix well. Stir in onion mixture and bread crumbs. Fill greased mini muffin cups 2/3 full. Bake at 325 degrees for 15 to 20 minutes, until firm and golden. Serve warm, sprinkled with additional parsley, if desired. Makes 3-1/2 to 4 dozen.

All-Time- Favorite Recipes from kentucky Cooks

Island Fruit Salsa & Cinnamon Crisps

Angela Perry Versailles, KY

Fresh fruit and veggies mingle happily in this dippable delight! It’s a scrumptious topping for grilled fish too. Combine all ingredients in a serving bowl. Chill for one hour to allow flavors to blend. Makes about 4-1/2 cups. Cinnamon Crisps: Combine vanilla and water in a cup; blend cinnamon and sugar in a separate cup. Brush vanilla mixture over both sides of tortilla wedges; sprinkle with cinnamon-sugar. Place on a baking sheet sprayed with non-stick vegetable spray. Bake at 450 degrees for 5 minutes, until crisp. Makes about 2-1/2 dozen.

1 c. pineapple, peeled and diced 1 c. mango, peeled and diced 2/3 c. kiwi fruit, peeled and diced 1/2 c. yellow pepper, diced 1/2 c. red pepper, diced 1/2 c. red onion, finely chopped 1/4 c. fresh cilantro, chopped 1 t. lime juice salt and pepper to taste

Cinnamon Crisps 1/2 t. vanilla extract 1 T. hot water 1/2 t. cinnamon 3 T. sugar 4 6-inch flour tortillas, each cut into 8 wedges

All-Time- Favorite Recipes from kentucky Cooks

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Fruit Cheese Ball

Tracie Spencer Rogers, KY

This is a favorite at family events! Serve with graham crackers or vanilla wafers. 2  8-oz. pkgs. cream cheese, softened 3.4-oz. pkg. instant vanilla pudding mix 8-oz. can crushed pineapple, drained 14-1/2 oz. jar maraschino cherries, drained, chopped and divided 1 c. chopped pecans

Combine cream cheese, dry pudding mix, pineapple and half of cherries. Mix well; form a ball. Roll ball in remaining cherries, then roll in pecans. Wrap in plastic wrap; chill until serving. Serves 18 to 20.

Oven-Fried Chips

Claire Bertram Lexington, KY

Use an adjustable cheese slicer or food processor to slice the potatoes as thinly as possible...they’ll get nice and crunchy! 1/4 c. olive oil, divided 1 sweet potato, peeled and thinly sliced 1 potato, thinly sliced 1/2 t. dried rosemary 1 t. lemon zest 1 t. kosher salt 1/2 t. pepper 1/4 t. cinnamon 1/8 t. nutmeg 1/8 t. ground ginger 1 t. orange zest 1 t. sugar

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Grease 2 baking sheets with a teaspoon each of olive oil. In single layers, arrange sweet potato slices on one sheet; arrange white potato slices on the other. Use a pastry brush and remaining olive oil to lightly coat top of each potato slice. Bake at 400 degrees until golden and crisp, about 10 minutes. Drain on paper towels. Combine rosemary, lemon zest, salt and pepper. In another bowl, combine remaining ingredients. While still warm, sprinkle sweet potato chips with cinnamon mixture; sprinkle white potato chips with rosemary mixture. Makes 4 servings.

All-Time- Favorite Recipes from kentucky Cooks

Fresh Fruit Kabobs & Poppy Seed Dip

Anita Williams Pikeville, KY

Try grilling these kabobs for a new spin. Place skewers over mediumhigh heat for 3 to 5 minutes...yum! Arrange fruit pieces alternately on skewers. Serve dip alongside fruit kabobs. Poppy Seed Dip: Stir together ingredients in a small bowl. Keep chilled. Makes 8 to 10 servings.

6 c. fresh fruit like strawberries, kiwi, pineapple, honeydew and cantaloupe, peeled and cut into bite-size cubes or slices 8 to 10 wooden skewers Poppy Seed Dip 1 c. vanilla yogurt 2 T. honey 4 t. lime juice 1 t. vanilla extract 1 t. poppy seed

Presentation Use brown kraft paper under dishes at a buffet. With permanent black marker, write each dish's name right on the paper below each dish.

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Zucchini Poppers

Robin Scott Grayson, KY

I was trying to come up with a new way to serve the extra zucchini I had on hand and thought this batter would be awesome with it. Turns out I was right! 1-1/2 c. all-purpose flour, divided 1 t. baking powder 1/2 t. salt 1 egg, lightly beaten 12-oz. bottle regular or non-alcoholic beer 2 to 4 small zucchini, cut into 1-inch chunks oil for deep frying Optional: salt to taste Garnish: ranch salad dressing or favorite salsa

In a large bowl, whisk together one cup flour, baking powder, salt, egg and beer to make a smooth batter. Dredge zucchini chunks in remaining flour; coat with batter. Pour 2 to 3 inches of oil into a saucepan or fryer; heat over medium-high heat until hot. Add battered zucchini to hot oil; cook for 2 minutes per side, or until golden. Drain on paper towels; season with salt, if desired. Serve hot, with ranch dressing or salsa for dipping. Serves 4.

dinnertime conversation Kentucky Blue Grass is not blue, but if left unmanicured, eventually it wil have blue flowers. You never see this in lawns or pastures, however, because either people mow it before it gets that high, or horses, cattle, or sheep eat it.

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Busy Mom’s Oh-So-Good Party Dip

Lisa Childers Hopkinsville, KY

People are amazed at how tasty this simple and attractive dip is! This recipe is always a favorite, and there are hardly ever any leftovers. Great for parties and barbecues, or as a holiday appetizer. In a shallow serving bowl, mix together sour cream, cottage cheese, soup mix and onions; spread evenly in bottom of bowl. Layer with green pepper, tomato and shredded cheese in the order listed; do not mix. Cover and refrigerate for at least one hour to overnight, to allow flavors to blend. Serve chilled with crackers. Serves 12 to 14.

16-oz. container sour cream 16-oz. container smallcurd cottage cheese 1.4-oz. pkg. vegetable soup mix 1 bunch green onions, diced 1 green pepper, diced 1 tomato, diced 8-oz. pkg. finely shredded Cheddar cheese round buttery crackers

Dill Pickle Dip

Pat Beach Fisherville, KY

I fell in love with this recipe the first time I tried it at a wedding shower years ago. You’re going to enjoy the unique salty-tart flavor. Mix together all ingredients except chips. If using, stir in pickle juice to desired consistency. Cover and chill 24 hours. Serve with chips. Serves 6 to 8.

8-oz. pkg. cream cheese, softened 2 c. sour cream 5 to 6 whole dill pickles, chopped 1-1/4 t. garlic salt, or to taste Optional: pickle juice potato chips

All-Time- Favorite Recipes from kentucky Cooks

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Spinach-Parmesan Balls

Leah Dodson Covington, KY

I made this appetizer for a Christmas gathering and it was a huge hit. Even the young children who were there wanted their moms to make it for them! 16-oz. pkg. frozen chopped spinach, thawed and drained 5 eggs, beaten 1 onion, minced 2 cloves garlic, minced 3/4 c. margarine, melted 1 c. shredded Parmesan cheese 1/2 t. dried thyme 1/2 t. cayenne pepper 1-3/4 c. Italian-style dry bread crumbs

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Place spinach in a large bowl. Add remaining ingredients; mix well by hand. Shape into one-inch balls. Place closely together on lightly greased baking sheets. Bake at 350 degrees for 25 minutes. Makes 2-1/2 to 3-1/2 dozen.

All-Time- Favorite Recipes from kentucky Cooks

Balsamic Plum Preserves appetizer

april garner Independence, KY

This makes a great quick & easy appetizer! Just spoon over a block of cream cheese and serve with your favorite cracker or bagel crisps. In a microwave-safe glass bowl, stir together plums, sugar, vinegar and pectin. Microwave on high for 8 minutes; mixture will boil. Stir; microwave on high another 8 to 10 minutes, until thickened, resembling pancake syrup. Stir in basil. Cool mixture completely, about 2 hours. Serve spooned over cream cheese on a serving plate, or cover and chill preserves in an airtight container. Store in refrigerator up to 3 weeks. Makes 10 servings.

4-1/2 c. ripe plums, halved, pitted and chopped 1-1/2 c. sugar 3 T. balsamic vinegar 1-3/4 oz. pkg. powdered fruit pectin 1 T. fresh basil, chopped 8-oz. pkg. cream cheese

Hot Creamy Sausage Dip

Elizabeth Smithson Mayfield, KY

An old favorite from long ago, I still use it today. Everyone likes it. Serve with snack chips and fresh veggies. Brown sausage in a large skillet over medium heat; drain and crumble. Remove from heat. Add remaining ingredients, reserving a small amount of onions for garnish. Mix well and transfer to a lightly greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Serve warm, garnished with reserved onions. Makes 8 to 10 servings.

1 lb. hot or mild ground pork sausage 1 c. sour cream 1/2 c. mayonnaise 1/2 c. pasteurized process cheese dip 1/4 c. grated Parmesan cheese 2-oz. jar sliced pimentos, drained 5 green onions, chopped and divided

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Hanky-Panky Twist Dip

Nikki Marshall Williamstown, KY

As a child, I grew up with my grandparents, who ate lots of country cooking at every meal. At the time I had no appreciation for that kind of food...it’s amazing how you grow to love the little things. I learned to cook because I was allowed to experiment in the kitchen. I was always wanting to change the recipes I found...still do! The “twist” in this Hanky Panky Dip is Goetta, a local specialty. 1 lb. ground beef round 1 lb. ground hot pork sausage 1/2 lb. Goetta pork sausage or ground mild pork sausage 1/2 lb. pasteurized process cheese, cubed 1 t. garlic powder 1 t. seasoned salt 1/2 c. milk round buttery crackers

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In a large skillet over medium-high heat, brown meats together; drain. Place meat mixture in a 3-quart slow cooker; add cheese, garlic powder and salt. Add enough milk for desired consistency. Cover and cook on low setting for 2 hours, or until heated through and cheese is melted, stirring occasionally. Serve warm with crackers. Makes 25 servings.

All-Time- Favorite Recipes from kentucky Cooks

Buffalo Chicken Cheese Dip

Rhonda McCormick Morehead, KY

This dip is much too good to only serve once a year! One of my teenage daughter’s friends brought this to our house for a tailgating party several years ago. We had chips, crackers and veggies to go with the dip, but the boys just dug in with spoons! In a large bowl, combine chicken, cream cheese, blue cheese, salad dressing and wing sauce. Beat with an electric mixer on low speed until well blended. Transfer mixture to a 13"x9" baking pan lightly coated with non-stick vegetable spray. Cover with Cheddar cheese. Bake, uncovered, at 350 degrees for 20 minutes, or until heated through and cheese is melted. Serve with tortilla chips, crackers, celery and other assorted cut vegetables. Serves 25.

4 boneless, skinless chicken breasts, cooked and shredded 8-oz. pkg. cream cheese, softened 1/2 c. crumbled blue cheese 8-oz. bottle blue cheese salad dressing 1 c. favorite hot wing sauce 8-oz. pkg. finely shredded mild or sharp Cheddar cheese tortilla chips, crackers, celery and other fresh vegetables

All-Time- Favorite Recipes from kentucky Cooks

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Kim’s Bagel Dip

Kim Whaley Taylor Mill, KY

This dip couldn’t be simpler to make, and it’s my signature dish at every get-together! 8-oz. pkg. cream cheese, softened 5-oz. jar sharp pasteurized process cheese spread 1/4 t. cayenne pepper, or to taste 6 plain bagels, split and cut into quarters

In a bowl, blend cheeses and cayenne pepper with an electric mixer on medium speed until well blended. Cover; refrigerate until chilled. Serve with bagels. Serves 10 to 12.

Pizza Roll-Ups

Ildika Colley Elkton, KY

My kids and I enjoyed making these tasty treats for an after-school snack. They’d be a hit at parties, too! 1/2 lb. ground beef 8-oz. can tomato sauce 1/2 c. shredded mozzarella cheese 1/2 t. dried oregano 2  8-oz. tubes refrigerated crescent rolls

Brown beef in a skillet over medium heat; drain. Remove from heat; stir in tomato sauce, cheese and oregano. Separate crescent rolls into 8 rectangles, pinching seams together. Along one long side of each rectangle, spoon 3 tablespoons beef mixture. Roll up rectangles jelly-roll style, starting on the same long side. Cut each roll into 3 pieces. Place rolls on a greased baking sheet, seam-side down, 2 inches apart. Bake at 375 degrees for 15 minutes, or until golden. Makes 2 dozen.

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All-Time- Favorite Recipes from kentucky Cooks

Fresh Fruit & Herb Salsa

Kim Warren Hodgenville, KY

Serve this tasty salsa as a chip dip, or with grilled chicken or fish. Combine all ingredients in a large bowl; mix gently. For best flavor, cover and chill for several hours before serving. May refrigerate up to one week. Makes 4 servings.

1 c. ripe mango or peach, peeled, pitted and diced 1 c. strawberries, hulled and diced 1/4 c. red onion, finely diced 1 T. lemon or lime juice 6 large fresh basil leaves or 10 large mint leaves, chopped 1/4 t. salt 1/4 t. pepper

Kitchen tip A dip buffet will be fun at your next get-together! Have plenty of chips, crackers, sliced veggies, bread rounds and pita triangles on hand. Get creative and serve your dips in unexpected serving "dishes" such as hollowed-out vegetables and breads.

All-Time- Favorite Recipes from kentucky Cooks

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Lemonade Cupcakes Offer these little cakes at your lemonade stand and watch the customers line up! 1/2 c. frozen lemonade concentrate, thawed 18-1/4 oz. pkg. white cake mix 8-oz. container sour cream 3-oz. pkg. cream cheese, softened 3 eggs, beaten 2 T. lemon zest Optional: lemon drops

In a bowl, combine all ingredients except lemon drops. Beat with an electric mixer on low speed for 3 minutes. Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 22 minutes, or until a toothpick tests clean. Frost with Cream Cheese Frosting; garnish with lemon drops, if desired. Cream Cheese Frosting: Beat together cream cheese and butter until smooth. Blend in vanilla. Gradually beat in powdered sugar. Makes 2-1/2 dozen.

Cream Cheese Frosting 8-oz. pkg. cream cheese, softened 1/2 c. butter, softened 2 t. vanilla extract 16-oz. pkg. powdered sugar

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Sandy Roy Crestwood, KY

All-Time- Favorite Recipes from kentucky Cooks

Tasty Cookie Pops

Claire Bertram Lexington, KY

Ever since I discovered these pops, I’ve been making them for every special occasion! Beat butter and shortening until fluffy; add sugars, beating well. Beat in eggs, oil and vanilla. In a separate bowl, combine flour and remaining ingredients except sprinkles. Cover and chill 2 hours. Shape dough into 1-1/2 inch balls. Roll each ball in sprinkles, pressing gently, if needed, to coat. Place 2 inches apart on ungreased baking sheets. Insert a stick about one inch into each ball. Bake at 350 degrees for 10 to 11 minutes, until set. Let cool 2 minutes on baking sheets; cool completely on wire racks. Makes 4-1/2 dozen.

Oh-So-Easy Peach Cobbler

1/2 c. butter, softened 1/2 c. shortening 1 c. sugar 1 c. powdered sugar 2 eggs, beaten 3/4 c. oil 2 t. vanilla extract 4 c. all-purpose flour 1 t. baking soda 1 t. salt 1 t. cream of tartar Garnish: sprinkles lollipop sticks

Dueley Lucas Somerset, KY

Wonderful by itself or topped with milk or vanilla ice cream. Arrange peaches in a 13"x9" baking pan that has been sprayed with non-stick vegetable spray. Pour in reserved juice. Place butter slices over peaches. In a bowl, mix flour, sugar and milk, stirring until smooth. Pour over peaches, spreading batter to the edges of pan. Bake at 375 degrees for 30 minutes, or until golden.

2  15-oz. cans sliced peaches, drained and 1/2 c. juice reserved 1/2 c. butter, sliced 1 c. self-rising flour 1 c. sugar 1 c. milk

Serves 10 to 12. All-Time- Favorite Recipes from kentucky Cooks

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Blackberry-Peach Crumble

Lisa Adams Clinton, KY

Whenever we have an ice cream social at church, this dessert is always a hit! 2 c. fresh or frozen blackberries 2 c. sliced peaches, drained if canned or thawed if frozen 1 t. lemon zest 2 T. cornstarch 1 c. brown sugar, packed and divided 1/2 c. all-purpose flour 1/2 t. salt Optional: 1/2 c. chopped pecans or almonds 1/2 c. butter Garnish: vanilla ice cream

Combine blackberries, peaches, lemon zest, cornstarch and 1/2 cup brown sugar in a large bowl; gently mix together. Spoon fruit mixture into an 8"x8" baking pan sprayed with non-stick vegetable spray; set aside. In a separate bowl, mix together flour, salt, remaining brown sugar and nuts, if using. Cut in butter until crumbly, using 2 forks. Sprinkle crumb mixture over fruit. Bake at 375 degrees for 30 to 35 minutes, until bubbly and golden; cool for 10 to 15 minutes. Serve warm, topped with a scoop of ice cream. Serves 8.

Presentation A do-it-yourself sundae bar with several yummy choices of ice cream and toppings can double as both dessert and party fun.

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All-Time- Favorite Recipes from kentucky Cooks

Grandma Beach’s Oatmeal Picnic Cake

Pat Beach Fisherville, KY

I have such fond memories of my husband’s mother making this cake for our family picnics at the park or at the lake for a day of fun in the sun. It’s an heirloom recipe I’m sure your family will love! In a bowl, pour boiling water over oats; set aside for 30 minutes. In a separate large bowl, blend margarine and sugars together. Add eggs and oat mixture; stir well. Add remaining ingredients; mix well. Pour batter into a greased 13"x9" baking pan. Bake at 350 degrees for 30 minutes. Spread Nut Topping over hot cake; bake an additional 10 minutes. Cut into squares. Nut Topping: Mix together all ingredients until well blended. Makes 12 servings.

1-1/4 c. boiling water 1 c. quick-cooking oats, uncooked 1/2 c. margarine 1 c. sugar 1 c. light brown sugar, packed 2 eggs, beaten 1-1/2 c. all-purpose flour 1 t. baking soda 1/2 t. salt 1-1/2 t. cinnamon 1 t. vanilla extract

Nut Topping 1/2 c. margarine, melted 1 c. brown sugar, packed 1/2 t. vanilla extract 1 c. flaked coconut 1/4 c. evaporated milk 1/2 c. chopped nuts

All-Time- Favorite Recipes from kentucky Cooks

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Grannie’s Banana Pudding

Mariellen Brunt Elkton, KY

This old-fashioned, made-from-scratch recipe was handed down from my grandmother to my mother and then on to me. It has been voted “Best Banana Pudding” among my friends. 45 vanilla wafers, divided 3 ripe bananas, sliced and divided 3 c. milk 1-1/2 c. sugar 1/3 c. plus 3 T. all-purpose flour 2 pasteurized egg yolks, beaten 2 T. butter, sliced 1-1/2 t. vanilla extract

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Set aside 10 vanilla wafers for garnish. Layer half each of remaining vanilla wafers and bananas in an ungreased 8"x8" baking pan. Cook and stir milk in a saucepan over medium-low heat until very hot; do not burn. Mix sugar and flour in a bowl. Add sugar mixture to milk; whisk continuously until mixture begins to thicken. Add egg yolks; stir well and remove from heat. Stir in butter and vanilla. Pour half of pudding over bananas. Layer with remaining wafers, bananas and pudding. Crush reserved wafers; sprinkle over top. Serve warm or chilled. Serves 8.

All-Time- Favorite Recipes from kentucky Cooks

Mom’s Coconut Pies

Linda Shively Hopkinsville, KY

My mom was famous for pies, especially her coconut pies. Her whole family always called her “Pie” and I thought it was because of her cooking skills. I was grown and married before I found out that she was called “Little Pie Face” when she was a baby and that’s where “Pie” came from! In a saucepan over medium heat, combine sugar, cornstarch, egg yolks and milks. Cook over medium heat until thickened, stirring often. Remove from heat; add vanilla, butter and one to 2 tablespoons coconut. Pour filling into 2 baked pie crusts. Top pies with Meringue, spreading to edges of crust. Sprinkle with remaining coconut. Broil Meringue under oven broiler set on high, watching very closely and rotating once until evenly golden. Cool completely. Meringue: With an electric mixer on high speed, beat egg whites and cream of tartar until soft peaks form. Continue beating and add sugar, one tablespoon at a time, until stiff peaks form. Makes 2 pies; each serves 6 to 8.

1-1/2 c. sugar 6 T. cornstarch 6 egg yolks 12-oz. can evaporated milk 2 c. whole milk 1 t. vanilla extract 1 T. butter 2 to 4 T. flaked coconut, divided 2  9-inch pie crusts, baked

Meringue 6 egg whites 6 T. sugar, divided 1/4 t. cream of tartar

All-Time- Favorite Recipes from kentucky Cooks

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Homemade Vanilla Ice Cream

Kim Anders London, KY

This makes a creamy, soft-serve ice cream. My father and his best friend experimented with making vanilla ice cream every summer. Each time they mixed the ingredients, they’d add a little of this and take away a little of that. It took four summers before they perfected this recipe; and let me say, it was well worth the wait...yum! 6 pasteurized eggs 2-1/2 c. sugar 6 c. milk 2 c. whipping cream 2 t. vanilla extract 1/2 t. salt

In a large bowl, beat eggs with an electric mixer on medium speed until light and fluffy. Gradually add sugar, beating until thickened. Beat in milk, whipping cream, vanilla and salt. Pour mixture into a 4-quart ice cream maker. Process according to manufacturer’s directions. Ice cream maker will stop when ice cream is thick enough. Makes 10 servings.

Mammaw Reno’s Tea Cakes

Ramona Wysong Barlow, KY

I’ve made these for over 40 years and everybody loves them! My Grandmother Reno gave me the recipe...she said she got the recipe back in the 1940s from an 80-year-old woman. They are delicious. 2 c. shortening 2 c. sugar 6 eggs, beaten 1 T. vanilla extract 2 T. baking powder 1-1/2 t. salt 6 c. all-purpose flour

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In a very large bowl, blend together shortening and sugar. Add eggs, vanilla, baking powder and salt; mix well. Gradually add flour; do not overmix. On a floured surface, roll out dough 1/3-inch thick. Cut out with cookie cutters; place on parchment paperlined baking sheets. Bake at 375 degrees for 7 to 9 minutes; cookies should remain pale. Makes about 4 dozen.

All-Time- Favorite Recipes from kentucky Cooks

Apple Spice Drops

Jane Guiley Richmond, KY

I received this recipe from friends, over 40 years ago. It always makes the kitchen smell so good. Oh-so moist and yummy! In a large bowl, blend butter and sugars. Beat in egg and apple juice; set aside. In a separate bowl, combine flour, baking soda and spices; mix well. Gradually add flour mixture to butter mixture; fold in apples and walnuts. Drop dough by teaspoonfuls onto greased baking sheets, 2 inches apart. Bake at 375 degrees for 12 to 14 minutes, until golden. Remove to wire racks and cool. Frost cookies with Powdered Sugar Frosting. Powdered Sugar Frosting: Blend butter, powdered sugar, vanilla and enough apple juice to make a spreading consistency. Makes about 2 dozen.

1/2 c. butter, softened 2/3 c. sugar 2/3 c. brown sugar, packed 1 egg, beaten 1/4 c. apple juice 2 c. all-purpose flour 1/2 t. baking soda 1 t. cinnamon 1/2 t. nutmeg 1 c. apples, cored and chopped 1 c. chopped walnuts

Powdered Sugar Frosting 1/2 c. butter, softened 1 t. vanilla extract 3 c. powdered sugar 3 to 4 T. apple juice

All-Time- Favorite Recipes from kentucky Cooks

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Shelle’s Millionaire Pie

Michelle Caldwell Totz, KY

I have been making this no-bake pie for Christmas since I was in high school and it has become a tradition. The recipe makes three pies...one for the parents, one for the in-laws and one for home. 2  8-oz. containers frozen whipped topping, thawed 14-oz. can sweetened condensed milk 20-oz. can crushed pineapple, drained 1 c. chopped walnuts 1/4 c. lemon juice 1/2 c. maraschino cherries, drained and chopped 3  9-inch graham cracker crusts

Mix together whipped topping, condensed milk, pineapple, walnuts and lemon juice on low to medium speed with an electric mixer. Stir in cherries. Spoon into crusts; cover and chill. Makes 3 pies, 8 servings each.

Presentation A time-saving dessert...in parfait glasses, layer cherry pie filling with cubes of pound cake and creamy whipped topping. Top off servings with a sprinkle of cinnamon...yum!

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All-Time- Favorite Recipes from kentucky Cooks

Dark Chocolate Cake

Debbie Hubbard London, KY

I had never made a cake from scratch before trying this delicious recipe. It is really simple and definitely worth the time...I’ll be making it for my family again! In a medium bowl, whisk together boiling water and cocoa until smooth; cool. In a separate bowl, sift together flour, salt, baking soda and baking powder. In a large bowl, blend together butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Add flour mixture, cocoa mixture and vanilla. Stir together and spread evenly in a well-greased 10"x8" baking pan. Bake at 350 degrees for 25 to 30 minutes. Makes 8 servings.

2 c. boiling water 1 c. baking cocoa 2-3/4 c. all-purpose flour 1/2 t. salt 2 t. baking soda 1/2 t. baking powder 1 c. butter, softened 2-1/4 c. sugar 4 eggs 1-1/2 t. vanilla extract

Janet Haynes Bowling Green, KY

Grandma’s Peanut Brittle Everyone looked forward to receiving my grandmother’s peanut brittle as part of their Christmas gift. People still ask me for her recipe, even after thirty years! Mix sugar, corn syrup and water in a heavy saucepan over medium heat. Continue to cook, stirring constantly, until mixture reaches the hard-ball stage, or 250 to 269 degrees on a candy thermometer. Add peanuts and cook until it reaches the hard-crack stage, or 290 to 310 degrees. Remove from heat. Stir in butter, baking soda and salt. Pour into an ungreased 15"x10" jelly-roll pan. Cool and break into pieces.

3 c. sugar 1 c. light corn syrup 1/2 c. water 1-1/2 c. raw peanuts 1/2 c. butter, softened 3 T. baking soda 1/2 t. salt

Makes 2 dozen servings. All-Time- Favorite Recipes from kentucky Cooks

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Raisin Crumb Pie

Karen Hood Bronston, KY

This pie is my mom’s favorite. The crunchy topping makes it extra delicious. When I served it in my restaurant, Karen’s Konfections and Deli, there was never a crumb left. Once they’ve tasted it, everyone wants the recipe! 1-1/2 c. raisins 9-inch deep-dish pie crust 1/2 c. evaporated milk 2 eggs, beaten 2 c. sugar, divided 1/3 c. plus 1/2 c. allpurpose flour, divided 1/3 c. cold butter

Place raisins into unbaked pie crust; set aside. In a small bowl, combine evaporated milk, eggs, 1-1/2 cups sugar and 1/3 cup flour. Stir until blended; pour over raisins and set aside. In a separate bowl, mix together remaining sugar, remaining flour and butter with a fork until crumbly. Sprinkle over mixture in pie crust. Bake at 350 degrees for 50 to 60 minutes. Cool before slicing. Makes 8 servings.

Chocolate-Oat Fudge

Diane Owens Maysville, KY

This is my brother’s favorite treat...he looks forward to me making it for him every Christmas. 1/2 c. milk 2 c. sugar 1/2 c. butter 1/4 c. baking cocoa 1 T. vanilla extract 1/2 c. creamy peanut butter 2 c. quick-cooking oats, uncooked

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In a saucepan over medium heat, mix together milk, sugar, butter and cocoa. Bring to a boil; boil for 5 minutes, stirring frequently. Stir in remaining ingredients. Pour into a greased 11"x8" glass baking pan. Let cool before cutting into squares. Makes 16 pieces.

All-Time- Favorite Recipes from kentucky Cooks

Beulah’s Old-Fashioned Brownies

Pat Beach Fisherville, KY

This recipe was given to me by a sweet elderly volunteer at a medical office where I worked years ago. Every Friday she brought in homemade goodies for the staff. We always laughed and said she was trying her best to make us gain weight. They really are delicious! In a saucepan over low heat, melt chocolate and butter. Add vanilla and salt; stir until smooth. Set aside to cool to room temperature. In a large bowl, beat eggs with an electric mixer on medium speed until light and fluffy. Add sugar and continue beating. Add melted chocolate mixture and beat again. In a separate bowl, toss together flour and nuts; fold into batter. Pour batter into a greased 9"x9" baking pan. Bake at 350 degrees for 35 to 45 minutes. Cut into squares.

4-oz. pkg. bittersweet baking chocolate 1 c. butter 2 t. vanilla extract 1/4 t. salt 4 eggs, room temperature 2 c. sugar 1 c. all-purpose flour 2 c. chopped pecans

Makes 8 to 10 servings.

Sweet Cinnamon Pie

Janet McRoberts Lexington, KY

This is an old-fashioned family recipe we have enjoyed for years. You’ll hardly believe such a tasty dessert can be made with such simple ingredients! Mix flour, sugar, cinnamon and butter together. Stir in eggs and milk; pour into unbaked pie crust. Bake at 350 degrees for 45 to 50 minutes, until set. Cool before slicing. Serves 8.

1/2 T. all-purpose flour 3 T. sugar 2 T. cinnamon 2 T. butter, softened 3 eggs, beaten 2 c. milk 9-inch pie crust

All-Time- Favorite Recipes from kentucky Cooks

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My Oatmeal Cookies

Ramona Wysong Barlow, KY

Whether they’re plain or filled with raisins, cranberries or butterscotch chips, these cookies are scrumptious. 3/4 c. butter, softened 1 c. light brown sugar, packed 1/2 c. sugar 1 egg, beaten 1/4 c. water 1 c. all-purpose flour 1 t. salt 1/2 t. baking soda 1 t. vanilla extract 3 c. quick-cooking oats, uncooked Optional: 3/4 c. dried cranberries, raisins or butterscotch chips

In a large bowl, blend together butter, sugars and egg. Add water alternately with flour, salt and baking soda; mix well. Stir in vanilla. Stir in oats, blending well. Fold in optional ingredients, if desired. Drop batter by heaping spoonfuls (not a regular measuring teaspoon) onto greased baking sheets. Bake at 350 degrees for 12 to 15 minutes. Makes about 3 dozen.

just for fun After the Revolutionary War, Kentucky became a part of the state of Virginia. Kentuckians aspired to have a better government, therefore they applied for statehood and Kentucky became the 15th state on June 1, 1792.

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All-Time- Favorite Recipes from kentucky Cooks

Vintage Cherry-CoconutPecan Bars

debbie adkins Nicholasville, KY

I got this wonderful recipe about 30 years ago from my husband’s Uncle Fred and it’s one of the best I’ve ever had. It’s great for taking to parties, because it doesn’t need to be refrigerated. Prepare and bake Crust. Meanwhile, in a large bowl, whisk together eggs and sugar until well mixed. Add remaining ingredients and stir well. When crust is finished baking, spread egg mixture evenly over crust. Bake at 350 degrees for about 25 minutes. Cool; cut into squares. Store at room temperature in an airtight container. Crust: Combine flour, butter and powdered sugar; stir until well mixed. Pat firmly into the bottom of an aluminum foil-lined 13"x9" baking pan. Bake at 350 degrees for 20 to 25 minutes, until pale and very lightly golden (not brown). Makes 3 dozen.

4 eggs, lightly beaten 2 c. sugar 1/2 c. all-purpose flour 1 t. baking powder 1/2 t. salt 2 t. vanilla extract 1-1/2 c. coarsely chopped pecans 1 c. sweetened flaked coconut 1 c. maraschino cherries, drained and quartered Crust 2 c. all-purpose flour 6 T. powdered sugar 1 c. butter, room temperature

All-Time- Favorite Recipes from kentucky Cooks

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Beulah’s English Toffee Bars

Pat Beach Fisherville, KY

Another scrumptious recipe shared with me by my sweet elderly friend, Beulah. Her treats were always the best! 1 c. butter, softened 1 c. brown sugar, packed 1 egg yolk 1 t. vanilla extract 2 c. all-purpose flour 6-oz. pkg. semi-sweet chocolate chips 3/4 c. chopped pecans

In a large bowl, blend butter and brown sugar. Add egg yolk, vanilla and flour; mix well. Spread dough in an ungreased 13"x9" baking pan. Bake at 350 degrees for about 30 to 35 minutes, until lightly golden. Remove from oven; sprinkle evenly with chocolate chips. Return to oven for 2 to 3 minutes, until chocolate chips melt. Spread melted chocolate evenly over the top. Sprinkle pecans evenly over chocolate. Cut into squares while still warm and serve. Makes one dozen.

Strawberry Pudding Cake

Gloria Ashton Vine Grove, KY

My great-grandmother, grandmother and mother have used this recipe. All generations just keep using this delicious recipe! Good to serve also for breakfast as a coffee cake. 1-1/2 c. sugar 2 eggs, beaten 3/4 c. oil 1 c. sour cream 1 t. baking soda 2-1/4 c. all-purpose flour 2 c. strawberries, hulled and sliced, thawed if frozen

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In a bowl, combine sugar, eggs, oil and sour cream; mix well. Add baking soda and flour; mix well. Fold in strawberries. Pour batter into a greased and floured 13"x9" baking pan. Bake at 350 degrees for 45 minutes, or until cake tests done with a toothpick. Cool; refrigerate and serve chilled. Serves 12 to 16.

All-Time- Favorite Recipes from kentucky Cooks

Hot Fudge Cake

Joanna Whelan Mayfield, KY

Served warm and topped with a scoop of vanilla ice cream, this won’t last long...better make two! Combine flour, sugar, 2 tablespoons cocoa, baking powder and salt together; mix in milk, oil and vanilla until smooth. Spread in an ungreased 9"x9" baking pan. In a separate bowl, mix remaining cocoa and brown sugar together; sprinkle over batter. Pour hot water over the top; do not stir. Bake at 350 degrees for 35 to 40 minutes. Serve warm with a scoop of whipped topping or ice cream, if desired. Makes 12 to 16 servings.

1 c. all-purpose flour 3/4 c. sugar 6 T. baking cocoa, divided 2 t. baking powder 1/4 t. salt 1/2 c. milk 2 T. oil 1 t. vanilla extract 1 c. brown sugar, packed 1-3/4 c. hot water Optional: whipped topping or ice cream

Kitchen tip Adding chocolate curls dresses up any dessert and they're a snap to make...just pull a vegetable peeler over a chocolate bar and refrigerate curls until needed.

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Aunt Bernice’s French Coconut Pie

Connie saunders Hillsboro, KY

My aunt made this pie for our annual family reunions for many years. She graciously shared the recipe with me long ago, when I was still a young, inexperienced cook. Now I am the one who takes it to those same reunions. This pie has also become a favorite of mine to take to church potlucks and to donate to our local volunteer fire department for their annual fundraiser fish fry. 3 eggs, beaten 1-1/2 c. sugar 1/2 c. butter, melted and slightly cooled 1 T. vanilla extract 1 T. white vinegar 1 c. sweetened flaked coconut 9-inch deep-dish pie crust

In a large bowl, whisk together eggs, sugar and melted butter. Stir in vanilla, vinegar and coconut. Pour mixture into unbaked pie crust. To prevent overbrowning, place a strip of aluminum foil around rim of pie crust. Bake at 350 degrees for 45 to 60 minutes, removing foil after 15 minutes, until a knife tip inserted in the center tests clean. Cool before slicing. Makes 8 servings.

dinnertime conversation Founded by Colonel Harlan Sanders, KFC originated in Kentucky on September 24, 1952. Today, it is the world’s secondlargest fast-food chain. Its acronyms KFC (Kentucky Fried Chicken) has been there from the very start and will carry on its legacy as a homegrown trademark.

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All-Time- Favorite Recipes from kentucky Cooks

White Chocolate Cake

Martha Williams Louisville, KY

My mother always made this special cake for get-togethers with family & friends. It’s moist, with just a little taste of coconut. Beat margarine and sugar until light and fluffy; add chocolate. Mix in eggs, one at a time, blending well after each addition. In another bowl, combine flour, salt and baking powder together; add to batter alternately with buttermilk. Stir in remaining ingredients; divide and pour into 2 greased and floured 9" round baking pans. Bake at 350 degrees for 45 minutes; cool. Assemble cake with icing. Icing: Combine ingredients together; mix well. Let stand one hour; stir occasionally. Pour into a saucepan; cook until mixture reaches the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Cool to lukewarm; beat until a desired spreading consistency is achieved. Makes 8 servings.

1 c. margarine 2 c. sugar 4 oz. pkg. white baking chocolate, melted 4 eggs 2-1/2 c. all-purpose flour 1/4 t. salt 1 t. baking powder 1 c. buttermilk 1 c. chopped pecans 1 c. flaked coconut 1 t. vanilla extract

Icing 2 c. sugar 1/2 t. salt 1 c. margarine 5-oz. can evaporated milk 1 t. vanilla extract

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INDEX Appetizers/Snacks

3-Cheese Artichoke Bites, p116 Balsamic Plum Preserves Appetizer, p123 Buffalo Chicken Cheese Dip, p125 Busy Mom’s Oh-So-Good Party Dip, p121 Dill Pickle Dip, p121 Fresh Fruit & Herb Salsa, p127 Fresh Fruit Kabobs & Poppy Seed Dip, p119 Fruit Cheese Ball, p118 Hanky-Panky Twist Dip, p124 Hot Creamy Sausage Dip, p123 Island Fruit Salsa & Cinnamon Crisps, p117 Kim’s Bagel Dip, p126 Oven-Fried Chips, p118 Pizza Roll-Ups, p126 Spinach-Parmesan Balls, p122 Zucchini Poppers, p120

Breakfasts

Apple Fritter Pancakes, p13 Beer Bread Pancakes, p27 Break-of-Day Breakfast Pizza, p20 Christmas Morning Bars, p11 Country-Style Baked Fruit, p28 Cowboy Coffee Cake, p29 Creamery ‘‘Butter,’’ p26 Earleen's Western-Style Oven Omelet, p8 Easy Sticky Pecan Rolls, p15 Egg with a Hat, p16 Elizabeth’s BLT Pie, p12 Farmers' Breakfast Casserole, p14 Golden Banana Waffles, p23

148

Granny Brown’s Chocolate Gravy, p19 Ham & Cheese Bake, p21 Hashbrown Potato Quiche, p9 Luscious Blueberry Syrup, p15 Mom’s Cheese Grits, p13 Mom’s Chocolate Syrup, p16 Nicki’s Breakfast Frittata, p12 Poppie’s French Toast, p10 Sausage Muffins, p24 Shamrock Breakfast Bake, p22 Skillet Breakfast Casserole, p17 Slow-Cooker Piggies in Eggs, p19 Southern-Style Breakfast Casserole, p21 Sugarplum Bacon, p11

Breads

Cherries & Cream Muffins, p26 Cordie’s Old-Time Self-Rising Flour Biscuits, p25 Fresh Plum Muffins, p18 French Onion Biscuits, p33 Monkey Bread, p24 Skillet Quick & Easy Cornbread, p42 Sour Cream Cornbread, p32 Swirled Dill Rolls, p41

Desserts

Apple Spice Drops, p137 Aunt Bernice’s French Coconut Pie, p146 Beulah’s English Toffee Bars, p144 Beulah’s Old-Fashioned Brownies, p141 Blackberry-Peach Crumble, p132

All-Time- Favorite Recipes from Kentucky Cooks

Chocolate-Oat Fudge, p140 Dark Chocolate Cake, p139 Grandma Beach’s Oatmeal Picnic Cake, p133 Grandma’s Peanut Brittle, p139 Grannie’s Banana Pudding, p134 Homemade Vanilla Ice Cream, p136 Hot Fudge Cake, p145 Lemonade Cupcakes, p130 Mammaw Reno’s Tea Cakes, p136 Mom’s Coconut Pies, p135 My Oatmeal Cookies, p142 Oh-So-Easy Peach Cobbler, p131 Raisin Crumb Pie, p140 Shelle’s Millionaire Pie, p138 Strawberry Pudding Cake, p144 Sweet Cinnamon Pie, p141 Tasty Cookie Pops, p131 Vintage Cherry-Coconut-Pecan Bars, p143 White Chocolate Cake, p147

Mains

Autumn Pork Chop Bake, p87 Baked Pork Medallions, p90 Basic Mexican Chicken, p92 Beefy Spinach Biscuit Bake, p111 Beer-Battered Fried Fish, p102 Cherry Tomato Meatballs, p103 Chicken Chow Mein, p96 Chicken & Dressing Bake, p101 Classic Tuna Noodle Casserole, p78 Corn Dog Casserole, p105 Creole Pork Chops & Rice, p95 Creole Steak Rolls, p97 Crispy Baked Chicken Tenders, p104

Curry Chicken Casserole, p87 Dijon Roast Turkey, p113 Easy Lemon-Lime Ham, p80 Eggplant Parmesan, p80 Elizabeth’s BLT Pie, p99 Favorite Pineapple-Glazed Ham, p100 Firehouse Chicken, p91 Garlic Chicken Pizza, p79 Grandma’s Sausage & Rice Casserole, p99 Greek Tilapia with Orzo, p91 Hearty Beef Macaroni, p109 Homemade Salami, p100 Judy’s Easy Meatloaf, p92 Lemon-Pepper Parmesan Chicken, p110 Lip-Smackin’ Chicken & Gravy, p110 Luck of the Irish Corned Beef & Cabbage, p95 Mandy’s Easy Cheesy Chicken Casserole, p108 Margo’s Creamy Mushroom Steaks, p105 Melt-in-Your-Mouth Country-Style Steak, p93 Mom’s Macaroni with Tomatoes, p101 Nan’s Meatballs & Noodles, p94 Pat’s Chicken & Wild Rice Casserole, p89 Pepper Steak, p112 Pork Chops Olé, p109 Refried Bean Burritos, p88 Simple & Hearty Burritos, p90 Skillet Kielbasa & Veggies, p96

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INDEX continued Slow-Cooker Pot Roast, p98 Spaghetti-Style Squash Casserole, p107 Updated Chicken Cordon Bleu, p106

Salads

Aunt Jo’s Coconut Fluff, p49 Aunt Patty’s Pea Salad, p34 Corn, Black Bean & Avocado Salad, p35 Fresh Cucumber Salad, p51 Grandma Beach’s Pimento Potato Salad, p49 Mandarin Lettuce Salad, p44 Mason Jar Cucumber Salad, p41 Mom’s Cornbread Salad, p48 Quick & Easy Italian Slaw, p39 Uncle Jesse’s Ambrosia Salad, p36

Sandwiches

Cajun Chicken Sandwiches, p75 Cordie’s Famous Sloppy Joes, p60 Easy Pimento Cheese, p54 Garden-Fresh Tomato & Turkey Melt, p70 Hawaiian Ham & Swiss Cheese Rolls, p54 James Family Toasty Sub, p63 Kentucky BBQ Sandwiches, p70 Kentucky Hot Browns, p57 Margo’s Beefy BBQ, p72 Mexican Hamburgers, p71 Pulled Pork Sammies, p75

Sides

Buttery Herbed Noodles, p40

150

Country-Fried Green Tomatoes, p32 Famous White Mac & Cheese, p40 Fresh Garden Vegetable Sauté, p46 Fried Green Beans, p45 Garden Vegetable Casserole, p51 Green Bean Bundles, p33 Mom’s Stovetop Macaroni, p37 Mrs. Miller’s Corn Soufflé, p47 Parsleyed Green Beans, p38 Simple Sweet Potatoes & Squash, p45 Spanish Zucchini, p36 Summer Squash Stir-Fry, p37 Twice-Baked Potato Casserole, p43 Yellow Squash Pickles, p50

Soups

Angela’s Sausage Soup, p61 Cabbage Roll Stew, p68 Chicken Posole, p74 Company Taco Soup, p67 Creamy Chicken Gnocchi Soup, p64 Curried Pumpkin Bisque, p62 Down-Home Soup Beans, p58 Easy Cheesy Chicken & Dumpling Soup, p59 Mary’s Easy Chicken Chili, p71 Reuben Soup, p56 Simple Potato Soup, p66 Slow-Cooker Pinto Bean Soup, p69 Spicy Bean & Turkey Sausage Stew, p55 Tomato-Celery Soup, p65 Tomato & Corn Chowder, p73

All-Time- Favorite Recipes from Kentucky 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

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