Warrington Family Cookbook

The Warrington Family Cookbook

soup

dessert

side dish

appetizer

vegetarian

main course

bread, cake, & pie

Recipe book

The Warrington Family Cookbook

Tiana from“The Princess and the Frog” had a very cute quote at one point in the movie. As she served up breakfast to her friend’s father, “Big Daddy La Bouff”, she playfully noted “The quickest way to a man’s heart is through his stomach”. The quote is super adorable and memorable, however, I’d like to mention a less- er known quote from earlier in the movie. At the very beginning of the movie, Tiana’s father had a great quote about food: “You know the thing about good food? It brings folks together from all walks of life. It warms them right up and it puts little smiles on their faces”. I feel like that sums up this cook-book just right. Whether it’s Thanksgiving, Christmas, or Easter, we’re always surrounded by good food and smiling faces at family gatherings. As you and Rob become a family of your own, I wanted the two of you to take a little piece of those gather- ings, and have them in your home wherever your lives take you. A lot of family members of our family contributed to this cookbook, and I hope that you’ll love all the tasty recipes they sent in for the many years to come :)

appetizer

Apple Salsa Prep time Mix time Ready in Serves 10 min 5 min 15 min 4

Cal: 64

Fat: 4

Protein: 1 g

Carbs: 17 g Sodium:134mg

ingredients 2 cups diced peeled apples (about 3/4 pound) 1/2 cup diced red bell pepper 3 tablespoons of fresh lime juice 1/4 cup minced fresh cilantro 1 tablespoon of honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 jalapeno pepper, seeded and minced

directions 1. Wash and dice the apples and vegetables. 2. Combine all ingredients in a bowl and stir well to combine. 3. Enjoy with torilla chips, or add to sandwiches for a crunch!

P a t r i c k a n d B r o o k e

appetizer

Hawaiian Artichoke/Crabmeat Dip Prep time Heat time Ready in Serves 20-30 min. 5 min. 35 min. 15-20

ingredients 3-8 oz. packages of cream cheese, softened 1 cup of mayonnaise 1/3 cup of dijon mustard 3/4 teaspoon of cayenne pepper 1 teaspoon garlic powder

directions 1. Carefully hallow round loaf, leaving 1 inch on sides and bottom 2. Cube removed bread and additional rolls 3. Mix cream cheese, mayonnaise, mustard, cayenne pepper, and garlic powder until smooth. Fold in arti- choke hearts and crab. 4. Warm the mixture in the microwave or stove top. Remove heat and pour into the Hawaiian hollowed round loaf.

2-14 oz. cans of artichoke hearts, drained and chopped 1 12-oz. to 16 oz. cooked crabmeat, fresh or frozen 1 8-oz. cheddar cheese, shredded 1 King’s Hawaiian Original Hawaiian Sweet Round Bread 1 King’s Hawaiian Original Hawaiian Sweet Rolls

S a n d y W a r r i n g t o n

appetizer

Small Ham Quiche Pockets Prep time Cook time Ready in Makes 15 min 13-15 min 30 min 12

ingredients 1-2.5 oz. processed ham 1/2 cup shredded swiss cheese 1 pkg. crescent rolls 1 1/12 tsp. dion mustard 1/4 cup small onion 1 egg 1/4 tsp. pepper

directions 1. Heat oven to 350 degrees. 2. Blend together cheese, egg, mustard, and pepper. Chop small/fine the ham and onion. 3. Spray muffin tins with oil. 4. Unroll crescent roll dough and with a rolling pin, roll out and cut into 12 slices. Push dough into regular size muffin tins. 5. Spoon misture into each and bake for approximately 13-15 min. until golden brown and egg is done. (This can be made in mini muffin tins as well - cut smaller, and makes 24).

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appetizer

Artichoke Appetizer Prep time Cook time Ready in Serves

ingredients 14 oz. can of artichokes 1 cup of mayonnaise 8 oz. shredded mozzarella cheese ½ cup chopped onion Dash of garlic, salt, white pepper 2 tablespoons of bread crumbs 2 tablespoons of margarine (or butter)

directions 1. Drain and mash artichoke hearts in colander. 2. Mix all ingredients – except bread crumbs and marga- rine. 3. Place in quiche or pie pan, sprinkle with bread crumbs and dot with margarine. 4. Bake in preheated oven at 350 degrees for 20 min. Yummy!

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side dish

Chinese Salad Prep time Cook time Ready in Serves 20 min. 0 1 hr. 20 min. 12 ingredients 2 cups of rice cooked and cooled down ½ lbs. of bean sprout (1 little bag) ½ bag of spinach (5 oz.) washed and dried 3 celery sticks cut in cubes 1/3 cup of raisins 1 cup of mushrooms 1 green pepper cut into cubes (or ½ green + ½ red)

directions 1. Mix all ingredients together to create the salad. 2. Mix ingredients to create the dressing. 3. Add the dressing 1 hour before serving. Bon Appétit!

3 branches of parsley cut really thin ½ cup of green onions cut really thin 1 cup of pine nuts

dressing: 1/4 cup of soya sauce 1/2 cup of vegetable oil 1 garlic clove cut really thin

B i a n c a S t e w a r t

side dish

Easter Chili Prep time Cook time Ready in Serves 6 hrs. 6-8 ingredients 1 tablespoon of olive oil 1 large onion, chopped 4 cloves of garlic, minced 4 cups of chicken stock 4 cans of great northern beans (rinsed and drained) 1 7-oz. can diced green chilies 1 jalapeno pepper, diced with seeds 2 teaspoons oregano

directions 1. In slow cooker, combine olive oil, onions, and garlic. 2. In a food processor, puree 2 cans of beans with a splash of stock and add it to the slow cooker. Add stock. Using a whisk, incorporate the puree into the chili. Once puree is incorporated, add remaining 2 cans of whole beans to the chili. Add diced chills, jalapeno, oregano, cumin, salt, cloves, and cayenne. Stir gently. 3. Put slow cooker on high for 6 hours. At the fifth hour, add shredded chicken and cook for an additional hour. 4. Serve topped with garnishes.

L e s a n d B o n n i e

2 teaspoons cumin 1 tsp. ground cloves 1 tsp. cayenne pepper 1 lb. rotisserie chicken, shredded

garnish options: cilantro chopped onion sour cream shredded cheese avocado

side dish

Rhubarb & Goat Cheese Salad Prep time Cook time Ready in Serves 5 min

ingredients Crumbled goat cheese Honey Stalk of rhubarb Walnuts Clementines Salad mix (any kind works)

directions 1. Preheat oven to 450 degrees, with racks in upper and lower thirds. 2. Cut rhubarb stalk into smaller pieces, apx. 3/4 an inch. Pour onto and cover pieces with honey (can do by hand or in bowl). 3. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. 4. Wash salad with cold water and place in bowl. Peel

P a t r i c k a n d B r o o k e

clementines and place pieces into salad. 5. Place all ingredients into salad bowl.

side dish

Parmesan-roasted green beans Prep time Cook time Ready in Serves 5 min 15 min 20 min 2

ingredients 8 oz. green beans Olive oil Salt Pepper Parmesan cheese

directions 1. Preheat oven to 400

2. In a medium size mixing bowl, place green beans (trim off ends), small amount of oil (enough to coat beans), pinch of salt and pepper. Mix til everything is covered. 3. Lay green beans onto a cookie sheet and sprinkle a “healthy” amount of cheese on top. 4. Bake for about 15-20 min. Green beans should be crisp on the outside and tender on the inside. 5. Enjoy (you can garnish with extra cheese if you like)

J e n n i f e r S t e w a r t

side dish

Meatballs Prep time Cook time Ready in Serves 30 min 45 min 1 hr. 15 min. 6

ingredients 1 lb ground beef

1/2 cup dry bread crumbs 1/3 cup chopped onions 1/4 cup milk 1 egg 1 Tbls snipped parsley 1/8 tsp pepper 1/2 tsp worchester sauce 1/4 cup shortening

directions 1. Mix the 1st 8 ingredients in a large bowl.

2. Melt shortening in large skillet. 3. Form balls, brown, drain fat. 4. Heat Chile sauce and jelly in a pan stirring constantly until jelly is melted. 5. Add meatballs and stir until coated. 6. Transfer everything to a crockpot and let it simmer on low.

dressing:

12-oz mild chili sauce 1 10-oz jar grape jelly

T r u d y S e r r i n

main course

Sheppard’s Pie Prep time Bake time Ready in Serves 30 min 20 min 50 min 6

ingredients 1 tablespoon olive oil 1 teaspoon black pepper 1 pound leftover roast beef or lamb 1 large onion, finely diced 3-4 large carrots, finley diced 1 cup frozen peas 3 sprigs fresh thyme, finely chopped

1 cup chicken stock 1 large quantity of mashed potatoes (est. 6 cups, fresh or leftover) 1 egg, beaten Grated Parmesan Cheese, sprinkled (optional)

directions 1. Preheat oven to 400 degrees.

2. Saute carrots in olive oil until tender. Add onions, saute for a min. or two, then add the meat. Season with black pepper and thyme. Cook until brown then drain fat (if any). 3. Add butter and peas, sprinkle with flour, & stir through. 4. Add tomato paste, wine, and Worcestershire sauce. 5. Reduce slightly, then add chicken stock. Allow to reduce down until you have a thick meat gravy. Season to taste. 6. Remove from heat. Grease an oven-proof dish with butter & add the sauce. Spoon or pipe mashed potatoes over the top. Brush with egg & sprinkle with Parmasan Cheese, if using. Bake for 20 min, or until potato is nice and browned on top. Serve as is or with some crusty bread to mop up sauce.

2 tablespoons flour 1 tablespoon butter 1 glass red wine - or 2 glasses - one for cooking, one for drinking 2 tablespoons of tomato paste 2 tablespoons of Worcestershire sauce

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main course

Pork Chops with Rhuarb Cherry Sauce Prep time Cook time Ready in Serves 45 min 45 min 4 ingredients Cooked pork chops 1/2 cup dried cherries 1 tablespoon balsamic vinegar 1 teaspoon plus 2 tablespoons olive oil 1/2 cup finely chopped onion 8-10 oz. rhubarb, ends trimmed, cut crosswise into 1/2 inch pieces (2 cups)

directions 1. In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 min. to soften 2. In small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occassionally, about 10 min. 3. To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has soft- ened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm. 4. Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if neces- sary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.

2 tablespoons of sugar Pinch of ground nutmeg Coarse salt and ground pepper 4 pork loin chops

P a t r i c k a n d B r o o k e

main course

Carnitas Prep time Cook time Ready in Serves 6 ingredients 6 teaspoons chili powder 3 teaspoons ground cumin 2 teaspoons garlic powder 1 teaspoon cayenne pepper 2 teaspoons smoked paprika 2 teaspoons kosher salt 2 teaspoons fresh ground black pepper 12 ounces beer (any full flavored ale or a stout would work fine here)

directions 1.

Preheat the oven to 350 degrees F.

2. In a medium bowl, combine the chili powder, cumin, garlic powder, cayenne, paprika, salt and pepper; set aside. 3. Cut the pork shoulder into 4-inch pieces. Coat each piece of pork with the spice mixture, rubbing gently into the meat with your fingers. Let the meat rest at room temperature for about 20 minutes. (This allows the rub to penetrate.) 4. Heat olive oil in a large dutch oven over medium heat. Sear the pork in batches until brown, about 2-3 minutes on each side. Transfer to a plate. 5. Add the chicken stock, beer, orange zest and juice to the pot; bring to a simmer, scraping up all the browned bits on the bottom of the pot. Add the seared pork back into the pot. Cover and place into oven to braise until meat is falling apart, about 3 to 3 1/2 hours. Transfer the pork to a plate and cover tightly with foil. Simmer the remaining liquid over medium high heat; reduce for about 30 minutes. (You will want to skim as much fat off the top of the liquid as possible. It will reduce the greasiness of your carnitas.) While the sauce is reducing, shred the pork with a fork, removing large pieces of fat. Add the shredded pork to the sauce and stir to coat. Serve immediately.

5 pounds pork shoulder 2 tablespoons olive oil 2 quarts chicken stock Zest of 1 orange Juice of 2 oranges 1 can of chopped chipotle peppers Adobo sauce (to taste)

P a t r i c k a n d B r o o k e

main course

Meatloaf - Wet & Dry Prep time Cook time Ready in Serves 20 min. 45min.-1hr 1hr 15 min. 6 ingredients 2 large ears of corn, shucked 1-2 lbs. of ground beef 1 egg 1 small onion, finely chopped Salt and pepper Cracker crumbs - enough to hold meat together .

directions 1. Mix together. 2. Put in loaf pan. 3. Bake at 350 degrees until done.

Dry option: Cook as is Wet option: Cover with 1 can of tomatoes

C l a u d e t t e a n d I r m a

main course

Memere’s porcupine meatballs Prep time Cook time Ready in Serves 20 min. 30-40 min. 50 min.-1 hr. 8-10

ingredients 2 lbs. ground pork

2 cans of tomato soup ¾ cups of regular rice Mashed potatoes

directions 1. Mix pork and Rice. 2. Shape into meatballs.

3. Place in tomato soup in a pan and simmer 30-40 min. 4. Served with mashed potatoes (and yellow waxed beans). This was Les’s favorite meal! It seems so easy, and yet it is sooo delicious! Mary Stewart: Of course, I would tweak this fabulous recipe by making it with turkey and brown rice! Sandy: takes handful an d a half of rice while toockig an extra cup or cup and a half and throw into mixture so tha to make it thicker vs runy (sandy uses instant) instant makes it go quicker - cooks within 15 min or 20

I r m a C o t e

main course

Stuffed Peppers Florentine Prep time Cook time Ready in Serves 15 min. 10 min. 25 min. 6

ingredients 1 ½ lbs. of ground beef 1 cup uncooked instant rice

directions 1. Preheat oven to 350 degrees.

1 large onion, minced 2 tablespoons olive oil 1 tablespoon salt ¼ teaspoon black pepper ½ cup of beef broth 1 jar Ragu Italian cooking sauce (divided) 6 large green peppers, cored

2. In a skillet, sauté beef, rice and onion in oil for 5 min. Add salt, pepper, broth, and 1/1/4 cups of Ragu Italian cooking sauce. 3. Cover and simmer 5 min. Simmer peppers in water for 5 min. 4. Drain and fill with beef-rice mixture. 5. Place peppers in a buttered (or sprayed with Pam) baking dish and spoon over remaining sauce. Bake 10 min.

C l a u d e t t e W a r r i n g t o n

main course

Marie’s American Chop Suey Prep time Cook time Ready in Serves 10 min. 10 min. 20 min. 6

ingredients 1 lb. ground pork 2 cups of elbow macaroni 1 can of tomatoes 1 can of tomato sauce

directions 1. Brown beef and drain.

2. Cook 2 cups of elbow macaroni according to directions. 3. Add to meat 1 can of tomatoes and 1 can of tomato sauce. 4. Season to taste.

M a r i e G r a n d m a i s o n

Mary Stewart: "This is great with fresh bread and butter and sliced cucumbers!"

main course

Claudette’s Pork Chops and V8 Prep time Cook time Ready in Serves 15 min. 1 hr. 1 hr. 15 min. 4

ingredients 1 large can of V8 juice 4 pork chops 1 cup of rice (regular, not instant)

directions 1. Place chops in baking dish. 2. Pour rice over chops and pour V8 over rice and chops. Reserve a little V8 and add as chops bake. 3. Bake at 350 for one hour. (Wow! You shoulda had a V8!)

C l a u d e t t e W a r r i n g t o n

main course

Pork Chops & Brown Potatoes Prep time Cook time Ready in Serves

ingredients Pork chops Potatoes Water

directions 1. Pan fry pork chops. Fry until chops are brown, add water. 2. Dice potatoes about 3 to 4 inches in size. Precook potatoes until they are almost cooked, then add pota- toes to broth until brown. 3. Claudette used to do this in an electric fry pan…it is wonderful!

I r m a C o t e

Tartar Sauce: 1 cup of Hellman’s or Best Foods mayonnaise (not low-fat) 2 tablespoons of lemon juice 1 tablespoon of finely chopped dill 1 tablespoon of prepared horseradish 1 teaspoon of capers ½ teaspoon of kosher salt (or half as much table salt)

main course J e n n i f e r S t e w a r t

Salmon Cakes Prep time Cook time Ready in Serves 20 min. 4

ingredients 16 oz. canned salmon, drained, skinned, and boned

directions 1. For the tartar sauce: whisk ingredients together in a small bowl and chill until serving 2. Flake the salmon with a fork, then add the cracker meal to the bowl and use your hands to blend it into the fish. 3. Whisk together the mayonnaise, Old Bay, hot pepper sauce, lemon zest, and juice, and salt and pepper, then stir it into the fish mixture along with the celery and dill. The mixture should just hold together: Add more cracker meal if it’s too wet, or a bit more mayonnaise if it’s too dry. Use a 1/3 cup measure to form 8 patties around 3 inches wide and 1 inch thick. Jennifer: I omit the mayo, and don’t even bother with teh tartar sauce, the don’t need it!

1 cup of cracker meal (about ½ sleeve saltines, crushed fine) ½ cup Hellman’s or Best Foods mayonnaise (not low-fat) 1 teaspoon of Old Bay seasoning 1 teaspoon of hot pepper sauce (optional) The finley grated zest of 1 lemon, plus 2 tablespoons of its juice ½ teaspoon of kosher salt (or half as much table salt) Freshly ground black pepper 1 stalk of celery, finely chopped, plus some of the leaves, also chopped 2 tablespoons of fresh dill, finely chopped Vegetable oil for frying Tartar sauce, purchased or homemade

main course J e n n i f e r S t e w a r t

Curried Ground Turkey with Potatoes Prep time Cook time Ready in Serves 20 min. 4

ingredients 3-4 tablespoons of vegetable oil 1 lb. ground turkey (or other meat) 1 chopped onion 2 chopped garlic cloves

directions 1. Heat vegetable oil over medium-high heat in a large pot with a lid. When the oil is hot, add the ground meat, spreading it over the pan. Cook the meat without stirring, until it begins to brown. 2. Add the chopped onion and chilies. Stir and saute for 4-5 minutes, or until the onion begins to color a bit. Sprinkle salt over everything. Add the grated ginger and garlic, mix well and saute for another 1-2 minutes. 3. Mix in the spices, water, and the potatoes. Stir to combine and cover. Turn the heat down to medium- low and simmer for 15-20 minutes, or until the pota- toes are tender. 4. When the potatoes are tender, add the diced toma- toes and peas. Mix well and cover the pot. Cook 2-3 minutes. Add salt, if needed, to taste. Right before you serve, mix in the chopped cilantro. Serve alone or with flatbread or white rice.

1-4 Roma or other plum tomatoes, diced ½ cup (loosely packed) chopped cilantro or parsley

1-2 chopped fresh red chilies (optional) A 1-inch piece of peeled ginger, grated fine ½ cup water Salt to taste 1 tablespoon of curry powder (or garam masala) 1 teaspoon of cumin 1 teaspoon of ground coriander 2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks 1 cup of fresh or frozen peas

main course

Maple-pecan Chicken Prep time Cook time Ready in Serves 10 15-20 30 min. 4

ingredients 1 ½ to 2 lbs. of chicken tenders Salt and ground black pepper 1 cup of all-purpose flour 2 eggs, beaten with a splash of water 1 ¼ cup of plain bread crumbs 1 ¼ cup of finely chopped pecans

directions 1. Line a baking sheet with aluminum foil. Set aside. Preheat oven to 400F 2. Set out three shallow dishes. Place flour with a pinch of salt and pepper in one dish. Beat eggs with water in a second. Combine bread crumbs with pecans, nutmeg, and orange zest in the third. Coat tenders in flour, then egg, then bread crumb mixture, and place onto baking sheet. 3. Bake for 15-20 min. until chicken is cooked-through. 4. While chicken is baking, combine maple syrup, barbe- cue sauce, and orange juice in a bowl. WhIsk in oil. Plate chicken and drizzle the dressing overtop. Enjoy!

½ teaspoon ground nutmeg 1 large navel orange, zested

M a n d e e S c m e r m u n d

Dressing:

¼ cup grade A maple syrup ½ cup honey barbecue sauce 1 large navel orange, juiced ¼ cup EVOO

main course

Breakfast Casserole Prep time Cook time Ready in Serves 24 hrs. 35-40min. 25 hrs. 8-10

ingredients 4 Slices of bread 1 lb bulk sausage 1 Cup Cheddar Cheese 6 eggs 2 Cups Milk 1 tsp salt Dash of pepper Dash of dry mustard

directions 1. Grease 13x9x2 Baking dish. Tear up 4 slices of bread and place in a dish. 2. Cook sausage, drain and break apart and spoon over bread. 3. Sprinkle with grated cheddar cheese. 4. Beat eggs, milk, salt, pepper and dry mustard. 5. Pour over mixture in dish. Let sit overnight in fridge (covered). 6. Bake at 350 degrees for 35-40 minutes (uncovered).

S a n d y W a r r i n g t o n

main course

Sheppard’s Pie Prep time Bake time Ready in Serves 30 min N/A 30 min 5

ingredients 1 pound of ground beef 1 can of Kernel Corn Mashed Potatoes

directions 1. Make mashed potatoes. 2. Brown meat and drain.

3. Drain kernel corn and add to top of hamburger. 4. Add mashed potatoes on top of that...wonderful!

Mary: I use ground turkey instead of hamburger and add a can of creamed corn with the kernel corn...just a smidge different...some- times I use brown rice instead of mashed potatoes...okay now we are really straying away from the original recipe...a little cheddar cheese can be added on top, either real chease or veggie cheese.

I r m a C o t e

main course

Flank Steak Prep time Grill time Ready in Serves 2-4 hrs 10 min 5 hrs. 6

ingredients 1 flank steak (trim fat...oxymoron?) /3 cup of soy sauce 1/3 cup of red cooking wine 2 Tablespoons of oil 3/4 teaspoon of dry mustard 2 cloves of garlic cut fine (or pressed) 4 1/2 teaspoons brown sugar 1 small onion chopped 1/2 teaspoon of black pepper Marinate 2 to 4 hours

directions 1. Trim fat off flank steak. 2. Combine ingredients to create marinade. 3. Place marinade in container or plastic bag and place trimmed flank steak inside. 4. Mainade flank steak 2-4 hours. 5. Grill, and you're done!

Mary: Served in thin slices, sliced on an angle...usually served with au gratin potatoes. Delicious! Best when cooked on a grill inside or out...a rare time when John would be grillmaster!

J o h n W a r r i n g t o n

Served when company came to The Warrington House.

main course

Baked Lasagna Prep time Cook time Ready in Serves 45 min. 30 min 1 hr. 15 min. 8-10

ingredients 1 pound of ground beef 1 clove of garlic, minced 1 tablespoon of parsley flakes 1 tablespoon of basil 1 tablespon of oregano 1 tablespoon of Italian seasoning 1 ½ teaspoon of salt 1 one-pound can (26 cups) whole tomatoes

2 beaten eggs 1 teaspoon salt ½ teaspoon pepper

directions 1. Brown meat slowly with garlic…spoon off excess fat. 2. Add next 7 ingredients to meat. Simmer uncovered until thick, 45 min. to 1 hr., stirring occasionally. Cook noodles in boiling salted water until tender – drain, rinse in cold water. 3. Meanwhile, combine cottage cheese with the next 5 ingredi- ents…put sauce in baking dish. Place noodles in pan, 13x9x2 baking dish. Place noodles over sauce. 4. Add mozzarella cheese and meat mixture. Repeat layers. Bake in moderate oven at 375 for 30 min. 5. Let sit 10-15 min. to set. C l a u d e t t e W a r r i n g t o n

2 tablespoon of parsley flakes ½ cup grated parmesan cheese 1 lb. mozzarella cheese

2 6-oz. cans (1 1/3 cups) tomato paste 1 10-oz. package of lasagna noodles 2 12-oz. cartons (3 cups) cottage cheese (large curd) or ricotta, if you prefer

main course

Gorton Prep time Cook time Ready in Serves 2 hrs. 2 hrs. 2 hrs. 4

ingredients 1 pd. of ground pork 1 yellow onion Water

directions 1. Put ground pork on a smallish pot. Cover it with water and a bit more than just covering it. 2. Peel onion but keep it whole and place it in the pot. Bring to a boil. Lower heat and let simmer for a few hours. Stir occasionally. 3. Keep watch until the water is nearly gone. When almost gone, remove onion and season with salt and pepper. When water is gone, let cool a bit and put in a smallish container.

C l a u d e t t e W a r r i n g t o n

soup

Maryland Crab Soup Prep time Cook time Ready in Serves 10 min 22 min 32 min 1

ingredients 30 oz. beef broth 6 cups of water 1/4 cup of chopped onion 2 1/2 tbsp. of seafood seasoning

directions 1. Combine broth, water, chopped onion, as seafood seasoning. Bring to a boil. 2. Add tomaotes, mixed vegetables, and potatoes. Simmer for 1.5 hours. 3. Stir in crab meat. Simmer for 1.5 hours more.

16 oz. of whole tomatoes 20 oz. of mixed vegetables 5 cups of sliced potatoes 16 oz. of crab meat

S a n d y W a r r i n g t o n

soup

Memere’s Pasta Soup Prep time Cook time Ready in Serves 5 min. 15 min. 20 min. 6

ingredients 12 cups of water

10 beef bouillon cubes 2 Chicken bouillon cubes 2/3 cups of regular rice 1 cup of macaroni 1 handful of spaghetti 1 can of tomatoes (bits & pieces or 1 can of whole tomatoes, cut up)

directions 1. Bring water and bouillon to a boil. 2. Add rice and cook for five minutes. Add macaroni and cook for 5 min. Add spaghetti and cook till done. 3. Add tomatoes, heat till soup starts to bubble – then remove from heat. Salt and pepper. Bouillon cubes are salty, so taste before seasoning

Aunt Mary: Whole wheat pastas and rice makes this dish even healthier!

I r m a C o t e

soup

Yellow Split Pea Soup Prep time Cook time Ready in Serves 24 hrs. 1 hr. 1 hr. 6-8

ingredients 16 oz. package of yellow split peas (or green) ½ - ¾ cups of regular rice Salt & pepper Ham

directions 1. Soak peas overnight, drain water 2. Fill pan with the amount of water wanted for soup (1/2 to ¾ of a pot) 3. Add ham hock and one whole onion and boil for about 1 hour 4. Add ½ - ¾ cups of regular rice 5. Add peas 6. Cook until tender. (Ham may be added if desired. Onion can be removed.) 7. Salt and pepper to taste.

Onion Water

C l a u d e t t e W a r r i n g t o n

soup

Mary’s Leek Soup Prep time Cook time Ready in Serves

ingredients 3-4 Leeks, trimmed of dark green tops, leave 2 inches of green on white of leek Extra virgin olive oil 1 bay leaf 6 russet potatoes, peeled and thinly sliced 6 cups chicken stock (or broth) Salt and pepper

directions 1. Cut leeks in half lengthwise and slice into ½ inch pieces. Place leeks in a large bowl filled with cold water. Swish leeks around and the sane will fall to the bottom of the bowl and they will be ready. Add 2 tablespoons of olive oil and bay leaf to the bottom of a large pot. Shake off excess water and add to pot. Season with salt and pepper. Sauté leeks in olive oil. Peel potatoes and thinly slice them adding them to the pot as you go, stirring occasionally. Once all the potatoes are in the pot, add the chicken stock and bring to a boil. 2. Uncover and simmer 12 to 15 min. until potatoes are very tender. Break up potatoes to slightly thicken the soup. Remove the bay leaf and enjoy!

M a r y a n d D a v i d

vegetarian

Homemade Oatmeal Prep time Cook time Ready in Serves 5 min. 2 min. 7 min. 1

ingredients 1/2 cup of oats 1 cup of water (or less depending on thickness)

directions 1. Boil water for 1 min. 2. Dice apples. 3. Add ingredients.

1 tbsp of peanut butter 2-3 shakes of cinnamon 1/2 tablespoon flax Sliced apple

microwave 1. Dice apples. 2. Add ingredients. 3. Place in microwave for apx. 30 seconds, stirirng and repeating until desired consistency is achieved.

K a t h r y n W a r r i n g t o n

vegetarian

Nana’s Stuffing Prep time Cook time Ready in Serves 10 min. 30 min. 40 min. 4 ingredients 4 cups of toasted bread mix with 1 cup of warm milk to moist 2 mashed potatoes 1 raw onion, chopped fine Salt & pepper 1 tablespoon of poultry seasoning (or to taste) Butter

directions 1. If making from scratch, peel potatoes and cut into pieces. Boil until soft enough to mash into mashed potatoes. 2. Finely chop onion and sauté on stovetop until soft. 3. To create bread mix, cut desired bread into cubes, place in oven at 350 degrees for approximately 10 min. 4. Pour warm cup of milk on top of bread mix, gently mixing to ensure that pieces are soaked evenly. 5. Add rest of ingredients together

Brooke: I used about 1/2 tbsp of poultry seasoning, and it tasted great! The amount you use is entirely based off preference, although the original recipe calls for 1 tbsp. I also found that white bread works best. You can also bake at 350 for about 10 min. instead of sautéing the onions - just add more milk if stuffing gets dry. I also used 1/2 red onion, as onions back then were probably smaller.

6. Melt apx. tbsp of butter, pour, and mix. 7. Add a pinch of salt and pepper to taste. 8. Add poultry seasoning (tbsp or to taste).

M a r y O ' S u l l i v a n

vegetarian

Roasted Asparagus and Mushroom Carbonara Prep time Cook time Ready in Serves 1 ingredients 1 pound asparagus, trimmed and cut into bite sized pieces 8 ounces mushrooms, quartered 1 tablespoon olive oil salt and pepper to taste 8 ounces fettuccine (or pasta of choice) (gluten free for gluten free) 4 ounces bacon cut into 1 inch pieces or 4 ounces pancetta, diced 1 clove garlic, chopped 2 eggs

directions 1. Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to cara- melize, about 20-30 minutes, mixing half way through. Start cooking the pasta as directed on the package. 2. Cook the bacon in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat. 3. Mix the egg, cheese, pepper and salt and parsley in a bowl. 4. Drain the cooked pasta reserving some of the water. 5. Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.

1/2 cup (2 ounces) parmesan, grated plenty of fresh cracked black pepper salt to taste 1 tablespoon parsley, chopped

K a t h r y n W a r r i n g t o n

vegetarian

Cinnamon French Toast Bake

Prep time Cook time Ready in Serves 24 hrs. 1 hr. 25 hrs. 12

ingredients 1 French Bread Loaf 8 eggs 2 Cups Milk 1 tsp. Vanilla 1/2 cup sugar. 2 apples - peel on or off Cinnamon - shaker 4 Tbls - butter Cinnamon/Sugar - approx. 1/2 cup sugar and 1 Tbls. Cinnamon

directions 1. Grease a 9x13 pan. Cut french bread loaf into thick slices and jam into a pan. Sprinkle cinnamon on top. 2. Beat eggs, milk, vanilla and sugar together. Pour half of the egg mixture on the bread. Slice fresh apples on top. Mix some cinnamon and sugar together and sprinkle on top. Pour on remaining egg mixture. Sprinkle with additional cinnamon and dot with butter. 3. Let sit overnight in the refrigerator. Bake at 350 degrees for 1 hour.

S a n d y W a r r i n g t o n

S a n d y W a r r i n g t o n

vegetarian

Fancy Mac n’ Cheese Prep time Cook time Ready in Serves 15 min 30-35 min 50 min. 8

ingredients Kosher Salt Vegetable oil

directions 1. Drizzle oil into a large pot of boiling salted water. Add the macaroni/noodles and cook according to the directions on the package, 6 to 8 minutes. Drain well. 2. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4 quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the gruyere, cheddar, 1 tablespoon salt, pepper and nutmeg. 3. Add the cooked noodles and stir well. Pour into a 3 quart baking dish. 4. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. 5. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

1 pound elbow macaroni or cavatappi (I use 1 1/2 to 2 boxes of larger noodles so cheese can melt inside of noodle) 1 Quart Milk - 4 cups 8 Tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyere, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 3/4 pound fresh tomatoes (4 small) 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

vegetarian

Tofu Tacos Prep time Cook time Ready in Serves 15 30 45 4

ingredients 16 oz. extra-firm tofu 2 tbsp grapeseed oil Black peppercorns

directions

1 tsp. coconut sugar 1 pepper (of choice) 2 tbsp of chopped chipotle peppers in adobo sauce 2 tbsp of aditional adobo sauce 1/2 cup of low sodium vegetable broth (or water) 1/2 white or yellow onion finely chopped

3 cloves of garlic, minced 1 1/2 tbsp of tomato paste 2 tbsp of low sodium soy sauce 1 tbsp cider vinegar 1/4 tbsp of salt

P a t r i c k a n d B r o o k e

dessert

Rasberry-Blueberry Tart Pie Prep time Bake time Ready in Serves 15 min 15 min 40 min 8

ingredients 1 frozen puff pastry 1 cup of heavy cream 2 tablespoons of sugar 1 cup of rasberries 1 cup of blueberries

directions 1. Preheat oven to 400 degrees.

2. Unfold puff pastry on a parchment-lined baking pan. With a knife, score a 3/4-inch border around pastry. 3. Transfer to oven and bake until puffed and golden, about 15 min. Using parchment, transfer pastry to a wire rack to cool completely, about 15 min. 4. In a medium bowl, using an electric mixer set on medium speed, beat cream and sugar together until stiff peaks form. 5. Spread whipped cream on pastry in an even layer. Dot with berries.

P a t r i c k a n d B r o o k e

dessert

Nana’s Fresh Apple Cake Prep time Cook time Ready in Serves 15 min 35-40 min 65 min 6 ingredients 1 ¾ cup of apples, coarsely chopped. 1 cup of sugar 1 egg ½ cup of melted shortening (or salad oil) 1 ½ cup of flour 1 teaspoon of baking powder ½ teaspoon of salt 1 teaspoon of cinnamon, ½ teaspoon of nutmeg ½ teaspoon of all spice topping: ½ cup of sugar

directions 1. Chop apples into pieces - remove the skin off to main- tain crunchiness (keeping skin will make rubbery) 2. Put apple in bowl, add sugar, let stand for 10 min. 3. Mix dry ingredients together in a bowl. 4. Blend shortening and egg into apple mixture just until blended. Add to bowl with dry ingredients. 5. Pour into greased pans (9” square) or pie dish. 6. Create topping by adding all ingredients. Sprinkle “topping” crumble over the batter. 7. Bake at 350 degrees for 35-40 min.

2 tbsps of melted butter 2 tbsps of flour 2 teaspoons of cinnamon

M a r y O ' S u l l i v a n

dessert

Chocolate Chip Cookies Prep time Bake time Ready in Serves min min ingredients 2 ¼ cup of all-purpose unbleached flour 1 tablespoon of baking soda 1 tablespoon of salt 1 cup of margarine, it has to be “squeeze parkay”…no substitutes ¾ cup of granulated sugar ¾ cup of packed brown sugar 1 tablespoon of vanilla extract 2 cups (12 oz. package) of Nestle Toll House Semi-Sweet 2 brown eggs Chocolate Morsels

directions 1. Preheat oven to 375 degrees

2. Combine flour, baking soda, and salt in a small bowl. Set aside. In a larger bowl, add margarine (Parkay!), Granulated sugar, brown sugar, and vanilla extract. Add eggs both at the same time. Stir well. Try to mash out all the lumps of the brown sugar, if any. Gradu- ally add flour mixture. Stir until smooth. Dump in chocolate morsels. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 9 minutes. Remove from cookie sheet immediately and let cool on alumi- num foil. That’s it!

M a r y a n d D a v i d

dessert

Chocolate Eggs Prep time Cook time Ready in Serves 20 min 30 min 50 min 10

ingredients 8 oz Cream Cheese 1 Stick Butter/margarine 1 tsp. vanilla 5 1/3 Cups Confectionery Sugar 2 Cups Peanut Butter

directions 1. Soften the cream cheese and butter.

2. While softening, put into a double boiler 2/3 of a cake of wax and 24 oz of chocolate chips. Heat till melted, stirring often to blend. Leave on stove till ready to dip your eggs. 3. Once cream cheese and butter are soft, blend together with a fork then add Peanut butter, mix together well. 4. Gradually stir in your confectionery sugar. If dough is sticky, simply add more confectionery sugar. 5. Using approximately 1 Tbls of dough, roll into a ball/egg shape. Use less if you want smaller eggs. Chill if needed for an hour. 6. Roll out a long sheet of wax paper. Using a toothpick, insert into dough and dip into the hot melted chocolate placing on wax paper to cool. Refrigerate till ready to eat!

Chocolate covering: 24 oz Chocolate Chips 2/3 of a cake of wax

S a n d y W a r r i n g t o n

(Recipe from 8th Grade Home Ec Class)

dessert

Peanut Brittle Prep time Cook time Ready in Serves 10 min 8-11 min 1 hr. 8

ingredients 1 cup of sugar 1/2 cup of white corn syrup 1 cup of roasted salted peanuts 1 teaspoon of butter 1 teaspoon of vanilla extract 1 teaspoon of baking soda

directions 1. In a 1 and 1/2 quart casserole, stir together sugar and syrup and microwave on high for 4 min. 2. Stir in peanuts and microwave on high 3 to 5 minutes until light brown 3. Add butter and vanilla to syrup blending well, micro- wave on high 1 to 2 minutes more. Peanuts will be lightly brown and syrup very hot. 4. Add baking soda and gently stir until light and foamy. 5. Pour mixture onto lightly greased cookie sheet, or unbuttoned no stick coated cookie sheet. Let cool ½ to 1 hour. When cool, break into small pieces and store in air tight container

C l a u d e t t e W a r r i n g t o n

Courtesy of Mary Creech - Claudette’s Friend at Arbitron

dessert

Congo Squares Prep time Cook time Ready in Serves 15 min 35-40 min 65 min 6

ingredients 2/3 cup of margarine (1 1/2 sticks) 2 cups of brown sugar 3 eggs 2 3/4 cups flour 2 1/2 teaspoons of baking powder 1/2 teaspoon of salt 1/2 teaspoon of vanilla 1 cup of nuts (walnuts preferred) 16 oz. chocolate chips

directions 1. Melt margarine in a medium sized bowl. 2. Pour brown sugar into melted margarine, melting them together. 3. In a large separate bowl, sift flour, baking powder, salt, and vanilla. 4. Stir sugar/margarine mixture into large sifted bowl until a thick batter forms. Cool mixture. 5. Once cool, add nuts and chocolate chips. Batter will be very thick. 6. Place batter into 9x12 floured pan. 7. Cook 30 minutes at 350. Cut while warm.

C l a u d e t t e W a r r i n g t o n Original from Lou Fisher of Brightlea Drive

dessert

Walnut Pie Prep time Cook time Ready in Serves 10 min 5-15 min 25 min 6

ingredients 1 cup of walnuts 2 cups of white sugar 1 cup of water 3-4 tablespoons of flour Mapeline (few drops)

directions 1. Bring to a boil, add a few drops of mapleline 2. Add flour, 3 to 4 tablespoons to thicken, and stir. 3. Let cool. 4. Pour contents into a pie shell (of course homemade is preferred). And you’re done! 5. Optional: decorate the top with a few walnuts if you want to get fancy.

I r m a C o t e

dessert

Angel Gingerbread Prep time Cook time Ready in Serves 10 min 30 min 40 min 10

ingredients 1/2 cup of sugar 1/4 cup molasses 1/4 cup of Crisco 1 Egg unbeaten 1 tsp. cinnamon 1/2 tsp. clove 1/4 tsp. salt 1 tsp. soda

directions 1. Blend together sugar, molasses, and crisco in a bowl 2. Sift flour, soda, and salt together. 3. Add to other ingredients alternately with boiling water. 4. Bake at 375 for about 1/2 hour in 8x10 pan or about 40 min. in a 8x8 pan.

1 1/2 cup of silted flour 1/2 cup of boiling water

G a b r i e l l a L u f k i n

dessert

Chocolate Peanut Butter Cup Lasagna Prep time Chill time Ready in Serves 20 min 4-6 hrs 5-7 hrs. 16-20

directions 1. To prepare the chocolate drizzle: melt the chocolate chips nad heavy cream together in the microwave until smooth. Melt in 15 second incre- ments, stopping to stir periodiclly. Set aside to cool while you make the filling. 2. To prepare the filling; in a medium mixing bowl, whip together both blocks of softened cream cheese, peanut butter, powdered sugar, heavy cream and vanilla. Whip for 2-3 min. until combined and smooth. Mixture will be thick. Add 16 oz. of thawed whipped topping, 8 oz. at a time. Continue to whip until fluffly and light. The filling will be divided into thirds to layer the dessert. 3. Remove wrappers from peanut butter cups and chop. Roughly chop the peanuts. Divide both into thirds for layering. In a 9x13 dish, start with one layer of graham crackers. Add 1/3 of filling mixture, sprinkle with 1/3 of chopped peanut butter cups, and 1/3 of chopped peanuts. 4. Gently press the next layer of graham crakers into filling and repeat, ending with the final 1/3 of peanut butter filling. Gently press the next layer of graham crackers into the filling and repeat, ending with teh final 1/3 of peanut butter filling. 5. Frost with whipped toppinng, and sprinkle the top with the remainng chopped peanut butter cups and peanuts. Drizzle with chocolate. Chill for at least 4-6 hours before cutting.

ingredients 2 [8 oz] softened cream cheese [16 oz. total] 1 1/2 cups of peanut butter 1 cup heavy cream 1 tsp pure vanilla extract

16 oz. frozen whipped toppping, thawed 1 [14 oz] box chocolate graham crackers 1 [12 oz] bag miniature peanut butter cups 3/4 cup cocktail peanuts [sea salted peanuts or plain salt peanuts] Chocolate Drizzle: 1 cup milk chocolate chips 1/3 cup heavy cream Topping: 8 oz. frozen whipped topping, thawed

bread, cake, & pie

Homemade Banana Bread Prep time Cook time Ready in Serves 15 min 1 hr 10 min 1 hr 25 min 6

ingredients 2 cups all purpose flour 1 teaspoon of baking powder 1 teaspoon of baking soda 1 teaspoon of salt 3 ripe or browning bannas, mashed 1 tablespoon of milk 1 teaspoon of ground sinnamon, or to taste 1/2 cup of butter, softened 1 cup of white sugar 2 eggs

directions 1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass. 2. Mix flour, bakng powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan. 3. Bake in preheated oven for 70 minutes. Cool in pan for at least 10 min. before trying to remove. This is great as muffins too! Bakes in less time!

P a t r i c k a n d B r o o k e

bread, cake, & pie

Nana’s Banana Bread Prep time Cook time Ready in Serves 15 min. 1 hr 1 hr 15 min 6 ingredients 3 bananas (the yucky brown and mushy ones work best) 1 cup sugar ¼ cup butter or margarine 1 egg – beat

directions 1. Mix bananas, sugar, butter, and egg in one bowl. 2. Mix flour, salt, baking soda, and vanilla into another bowl. 3. Pour banana mixture into flour mixture. Add nuts and stir into batter (optional). 4. Pour into prepared loaf pan. 5. Bake 45 min. to 1 hour at 350 degrees.

2 cups of flour 1 teaspoon salt 1 teaspoon soda 1 teaspoon vanilla ½ cup of nuts (optional)

Mary: These are a favorite Christmas gift wrapped in aluminum foil and tied with a ribbon!

M a r y O ' S u l l i v a n

bread, cake, & pie

Nana’s Datenut Bread Prep time Cook time Ready in Serves 15 min. 1 hr 1 hr 15 min 6

ingredients 1 cup pitted dates 1 teaspoon baking soda 1 cup boiling water 1 cup sugar 2 tablespoons butter or margarine 1 egg 1 teaspoon vanilla 1/3 cup chopped walnuts 2 cups sifted flour ½ teaspoon baking powder

directions 1. Sprinkle baking soda over dates. 2. Pour boiling water over dates. 3. Cream sugar, butter and add egg. Mix well. 4. Add sifted flour and date mixture alternately, add nuts – mix well. 5. Pour into greased loaf pan. Bake 1 hour at 350 degrees.

M a r y O ' S u l l i v a n

bread, cake, & pie

Claudette’s Beer Bread Prep time Cook time Ready in Serves 15 min. 1 hr 1 hr 15 min 6 ingredients 3 cups of self-rising flour 1/3 cups of sugar 12 oz. beer (the brand is your choice…lighter beers like ales tend to work best)

directions 1. Combine all ingredients. 2. Grease loaf pan, and pour batter into pana. 3. Bake for 1 hour at 350 degrees.

C l a u d e t t e W a r r i n g t o n Courtesy of Jimmy Collins from Brightlea Drive.

bread, cake, & pie

Gabriella’s Blueberry Muffins Prep time Cook time Ready in Serves 15 min. 30 min. 45 min 12

ingredients 2 cups of silted flour 4 tbsps baking powder ½ cup sugar 1 egg 1 cup of milk 2 tbsps melted Crisco 1 cup of blueberries – fresh or frozen

directions 1. Combine dry ingredients and sift into a bowl. 2. Add egg and milk and fat and stir till smooth. (I mix all but melted butter fat. Then when batter mixed, will add the fat till smooth - Nana). 3. Grease muffin tin. Be sure to get muffin tin greased thoroughly. Fill cups ¾ full. 4. Bake 375 degrees in oven till done about 30 min. Enjoy!

G a b r i e l l a L u f k i n

bread, cake, & pie

Zucchini Bread Prep time Cook time Ready in Serves 15 min 45-55 min 1 hr 6

ingredients 12 cup margarine 12 cup vegetable oil 1 34 cup sugar 2 eggs 1 tsp vanilla 2 ½ cups flour 14 cup of cocoa ½ tsp baking powder 1 tsp baking soda 1 tsp salt 12 cup buttermilk

directions 1. Place margarine, vegetable oil, and sugar in a large bowl and cream well. 2. Add eggs and vanilla to mixture. 3. In another bowl, miix flour, cocoa, baking powder, baking soda, and salt. 4. Combine mixtures together with 1/2 cup of buttermilk 5. Fold in 2 generous cups of grated, unpeeled zucchini. 6. Put mixture into a 9x13 greased pan. 7. Sprinkle top of batter with 1/2 cup of chocolate chips and walnuts.

C l a u d e t t e W a r r i n g t o n

bread, cake, & pie

Oatmeal Bread Prep time Cook time Ready in Serves 2 hr 45 min 2 hr 45 min 2 loaves & 12 rolls ingredients 2 cups quick quaker oats (If using regular oats, sit in warm water for a few minutes) 1 tbsp salt 3 tbsp sugar 1 or 2 packets of yeast to lukewarm water 4 cups water - 2 hot, 2 cold (to make lukewarm) 2 Tbsp. crisco Approximately 2 quarts of flour to mix

directions 1. Mix above ingredients adding flour to make stiff dough. 2. Knead well. 3. Place back into bowl, cover with towel and let rise, approximately 45 min. 4. Punch down and put dough into 2 greased loaf pans and greased round pan for rolls. Cover and allow to rise again under towel. 5. Bake at 375 for 45 min. If bread quickly browns, turn down to 325 degrees. 6. Spread melted butter over top when done!

N a t a l i e S e r r i n

bread, cake, & pie

Corn Bread Prep time Bake time Ready in Serves 10 min. 15 min. 25 min. 9

ingredients 1/2 cup flour 1/2 cup cornmeal 2 tablespoons sugar 1/4 teaspoon salt 2 teaspoon baking powder 1 egg well beaten 1/2 cup of milk 2 tbsp vegetable oil

directions 1. Preheat oven to 425 degrees and grease bottoms of muffin tins. Sift flour (if not pre-sifted) and measure. 2. Sift together flour, cornmeal, sugar, salt, and baking soda. 3. Blend beaten egg, milk, and oil in a small mixing bowl. 4. Make a well in the middle of the dry ingredients and pour liquid ingredients into well. 5. Quickly stir only until ingredients are moistened. Batter is lumpy. 6. Place into muffin tins and bake for about 15 minutes.

G a b r i e l l a L u f k i n

Curator Mary Stewart

Editor Brooke Warrington

Photographers Brooke Warrington Kathryn Warrington

Contributers Mary Stewart Claudette Warrington Sandy Warrington Jennifer Stewart Amanda Stewart Bianca Stewart Bonnie Warrington

Kathryn Warrington Natalie Serrin Trudy Serrin Patrick Thayer