TABLE OF CONTENTS:
Appetizers, Beverages ~ Soups, Salads ~ Vegetables ~ Main Dishes ~ Breads, Rolls ~ Desserts ~ Miscellaneous
CONTRIBUTORS:
Nana Auchey
Cassandra Balek
Connie Balek
Danette Bastress
Gram Baadte
Jackie Bible
Sherry Blouse
Benny Bower
Deb Brady
Phyllis Brown
Shirley Carbaugh
Karen Chronister
Wanda Corcoran
Anna Cromer
Linda Cuffley
Deborah Dubs
Terry Duffy
Wanda Etgen
Sherri L Flanagan
Rose Fuhrman
Joyce L Goehrig
Sally Gouker
Deb, Amber, Chasity Hall
Nancy Heffron
Sally Hess
Diana Hohf
Carolyn Holsopple
Pat Leister
Jacki Lemmon
Bobbi Meekins
Chris Powers
Jo Beth Rhen
Sue Roth
Karen Sanders
Linda Shipley
Sylvia Shoemaker
Bonnie Smith
Karen Sonders
April Swartzbaugh
Vicki Swartzbaugh
Faye Swayze
Barb Toomey
Jeanne Trone
Darryl J Weaver
Tracey L Weaver
Gail Wetzel
Gloria Wright
SAMPLE RECIPES:
Senate Bean Soup
16 oz pkg Northern beans
2 qt water
1 to 1-1/2 smoked ham shank
1 cup chopped onion
1 cup chopped celery
1/4 tsp pepper
1 tsp nutmeg
1 tsp oregano leaves
1 tsp basil leaves
1 tsp salt
Soak beans as directed on package. Combine beans, water, and ham shank in large deep pot. Simmer, covered, for 1-1/2 hours. Remove 1 cup beans. Place in small bowl and mash well. Remove ham, trim meat off bone. Return mashed beans and meat to pot. Add remaining ingredients. Simmer an additional 20 to 30 minutes until beans are tender and soup has thickened.
Shirley Carbaugh
Macaroni Salad
2 cup uncooked macaroni
1 (16 oz) bottle Catalina French dressing
1 cup or a little more mayonnaise
1 tsp mustard
1 cucumber
1 bunch radishes
1 green pepper
3 or more green onions
3 hard-boiled eggs
Cook macaroni according to package directions; drain. Pour salad dressing over macaroni. Meanwhile, chop vegetables and eggs; set aside. In small bowl, combine mayo, mustard, and any additional seasonings you like. Combine vegetables with macaroni; add mayonnaise mixture. Stir until macaroni well coated. Serves 10 to 12.
Darryl J Weaver
Stuffed Shells
1 box shells
2 chicken breasts
1 pkg Stove Top stuffing
2 cans cream of chicken soup
1/2 cup mayonnaise
1 pkg frozen peas
Cook shells. Cook chicken breasts and cut up in small pieces. Make stuffing according to package directions. Mix chicken, stuffing, and 1/2 cup mayonnaise. Stuff shells and place in 9x13 inch pan. Mix soup and water. Pour over shells, then place frozen peas over. Cover with foil and bake 45 minutes at 350-degrees.
Sherri L Flanagan
Condition: Very Good. Non-faded plasticized covers and pages are quality with sharp contrasting black print, clean, tight to plastic-spiral binding, no tears, no chips, no writing, no dog-ears or creases, all pages intact, no defective spirals. Little, if any, to no wear of book. Cover/gutter shadow is from scanner, not on item. Books are NOT from smoke-free or pet-free environment. Email with questions or requests. Images are part of the description; please SUPERSIZE them for clarity.
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Seize this scarce book for posterity, the descendants, future generations of those who contributed the recipes ... this legacy may be all there is!
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