The Firelands Kitchen

The Firelands Kitchen by Erin Howarth

A Recipe For Good Living

 

 

Wouldn’t the world be a better place if everyone followed Miss Garber’s Recipe for Young and Old? Think of all the children who would learn the same by watching their own parents exhibit good manners, common sense, consideration, good behavior, and self-respect. It’s wonderful food for thought for this week.


Recipe for Young and Old

Submitted by Miss Garber

Take 5 drops good manners, 1 oz. common sense, 1 oz. consideration, 1 oz. good behavior.

Add a drop of self-respect and shake well. Take 3 times daily!


Cheesy Baked Potatoes

Submitted by Mattie Gingerich, Apple Creek, Ohio

Dice and cook 7 medium potatoes until soft. Drain.

Sauce:

1/2 cup butter, melted

11/2 cups milk

? tsp. garlic powder (scant)

1 tsp. mustard

1/2 lb. yellow cheese

Salt and pepper to taste

Melt all sauce ingredients together and make thick with flour and water paste until desired thickness. Put on top of potatoes when ready to bake. Serve while hot. Delicious!


Pink Stuff

Submitted by Mattie Gingerich, Apple Creek, Ohio

1/2 cup Jello (any flavor)

1 cup boiling water

8 oz. cream cheese

2 cups marshmallows

2 cups cold water

1 can pineapple

1 cup cream

Dissolve Jello in boiling water. Mix in cream cheese and marshmallows until melted. Add cold water and pineapples. Chill until well set but not firm. Beat cream. Fold into Jello. Refrigerate until set. Very good and not as sweet as some puddings.


Baked Cabbage Casserole

Submitted by Mrs. Aden N. Raber, Shiloh, Ohio

6 slices bread

2 cups milk

Soak bread in milk.

3 eggs

Salt to taste

2 cups shredded cabbage

1 onion, diced

Dash of pepper

1/2 cup grated cheese

Beat eggs; add salt, cabbage, onions and pepper. Mix well and combine with bread mixture. Put in casserole dish. Bake at 350 degrees for 30 minutes. Sprinkle cheese on top when almost done. Very good!


Garbage Cookies

Submitted by Miss. Garber, Ashland, Ohio

1 cup Crisco

1 cup firmly packed brown sugar

3/4 cup white sugar

1 tsp. Vanilla

1 cup peanut butter

2 cups flour

2 tsp. soda

1/2 tsp. salt

12 oz. chocolate chips

1 cup quick oatmeal

Mix all the ingredients together, adding oatmeal last. Shape into 1” balls. Flatten with fork. Bake at 350 degrees for 10-12 minutes until browned. I also like them iif they are glazed.


Ohio Pudding

Submitted by Miss Garber, Ashland, Ohio

Batter:

1/2 cup butter, softened

1 cup white sugar

2 eggs, separated

1 tsp. vanilla

1 1/2 cups pastry flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup milk

1/4 ts. cream of tartar

Sauce:

1 1/2 cups brown sugar

1 Tbsp. butter

1 tsp. vanilla

1 1/2 cups boiling water

Combine batter ingredients making sure to add beaten egg whites last. Combine sauce ingredients separately and pour in pan. Pour batter on top. Bake at 350 degrees. Delicious to eat with peaches for supper but we also like it with ice cream.


Grilled Cheese Hot Dogs

4 hot dogs

4 buns

8 slices bacon, cooked

1/2 cup shredded cheddar cheese

1/2 cup shredded Pepper Jack cheese

3 Tbsp. butter, melted

1/2 tsp. garlic powder

Heat a grill pan or griddle over medium-high heat. Add garlic powder to melted butter. Brush outsides and insides of buns with melted butter. Cut a slit in hot dogs. Place hot dogs and buns in grill pan and cook for about a minute on each side. Place a hot dog in each bun, add 2 slices of bacon and 1/4 of the cheese to each one. Close buns and press down with a spatula to flatten them some. Turn heat down to medium-low and cook until cheese is melted.


Creamy Fruit Salad

4 ounces cream cheese, softened

1/2 cup sour cream

1/3 cup mayonnaise

1/2 cup sugar

2 Golden Delicious apples, diced

2 Red Delicious apples, diced

2 cups red seedless grapes, sliced

2 cups green seedless grapes, sliced

1 (20-ounce) can pineapple chunks, drained

1 (11-ounce) can mandarin oranges, drained

1 (6-ounce) container blueberries, rinsed

1/2 cup shredded sweetened coconut

1/3 cup chopped pecans

Combine cream cheese, sour cream, mayonnaise, and sugar in a large bowl. Mix with an electric hand-held mixer until smooth. Stir in all remaining ingredients except pecans. Add pecans just before serving. Serves 12.


Brisket Grilled Cheese

8 slices Italian bread or Texas toast

Butter

1 cup heaping shredded Cheddar cheese

1 cup heaping shredded Monterey Jack cheese

2-3 slices leftover brisket, shredded

Spread about 1/2 tablespoon on one side of each piece of bread. To make a sandwich, place a piece of bread buttered-side down. Cover the unbuttered side with shredded Cheddar cheese, then a layer of brisket, followed by a layer of shredded Monterey Jack cheese. Place another piece of bread unbuttered side down on top. Repeat for remaining sandwiches.

Heat a pan, preferably cast iron, over medium heat. Cook 1 or 2 sandwiches at a time, until golden brown on both sides and cheese is melted.


Spicy Pasta Salad

1 pound pasta, cooked to al dente in salted water

3/4 cup mayonnaise

1/3 cup sour cream

1/4 cup prepared horseradish

1/4 cup finely chopped pepperoncini peppers

1/4 cup juice from jar of pepperoncini peppers

1/2 tsp. black pepper

1/2 tsp. crushed red pepper flakes

1/2 tsp. garlic salt

1/2 cup finely chopped red onion

1 celery stalk, finely chopped

1 cup cooked peas

1/2 cup finely shredded parmesan cheese

Place cooked pasta in a large bowl. In a medium bowl, mix together mayonnaise, sour cream, horseradish, pepperoncini peppers, pepper juice, black pepper, crushed red pepper, and garlic salt.

Add mayonnaise mixture to bowl with pasta along with remaining ingredients. Mix well. Cover with plastic wrap and refrigerate at least 2 hours. If desired, stir in 1/4 cup mayonnaise just before serving. Serves 8.


Lemon Chess Pie

2 cups sugar

1 Tbsp. flour

1 Tbsp. cornmeal

4 eggs, lightly beaten

1/4 cup melted butter

1/4 cup milk

grated lemon rind from 1 lemon

1/4 cup lemon juice

1/4 tsp. salt

1 9-inch pie shell (uncooked)

Preheat oven to 375 degrees. Whisk together sugar, flour, and cornmeal in a large bowl. Add eggs, melted butter, milk, lemon rind, lemon juice, and salt and whisk well. Pour into pie shell. Bake for 15 minutes. Reduce oven temperature to 300 degrees and bake for another 40 to 45 minutes. Pie will still be fairly jiggly but will firm up as it cools. Refrigerate until ready to serve.


Jalapeno Chicken Popper Salad

4 ounces cream cheese, softened

3/4 cup mayonnaise

1/2 tsp. garlic powder

3 cups shredded cooked chicken, I use rotisserie chicken

1/3 cup finely chopped red onion

1/4 cup chopped pickled jalapenos

1 Tbsp.juice from the jar of pickled jalapenos

1/4 tsp. black pepper

1/4 tsp. salt

1 fresh jalapeno, chopped

6 slices bacon, cooked and crumbled

1/2 cup shredded cheddar cheese

Place cream cheese, mayonnaise, and garlic powder in a large bowl. Stir until smooth. Stir in remaining ingredients. Cover and chill at least 1 hour before eating.


Salt and Vinegar Potatoes

6 Tbsp. olive oil

2 pounds small red potatoes, unpeeled

1 1/4 cup salt, do not use iodized salt. It will give potatoes a chemical taste

3 Tbsp. malt vinegar

Black pepper

Place oven rack in upper-middle position. Heat oven to 500 degrees. Set wire rack in a rimmed baking sheet. Bring 2 quarts of water to a boil in a Dutch oven or large pot. Add potatoes and salt and cook until potatoes are just tender, about 20 to 30 minutes. Drain potatoes and place them on the wire rack to air dry for 10 minutes. Coat a baking sheet with the 6 tablespoons of olive oil. Place potatoes on greased baking sheet, spacing them evenly. Use the underside of a measuring cup to flatten each potato to 1/2-inch thickness. Brush potatoes with 1 1/2 tablespoons of the malt vinegar and season with pepper. Roast until potatoes are browned, about 25 to 30 minutes. Brush with remaining vinegar and serve.


Oven Barbecue Chicken

4 chicken leg quarters

Kosher salt and pepper

1 Tbsp. vegetable or canola oil

1 cup barbecue sauce

Preheat oven to 375 degrees. Sprinkle chicken pieces lightly with salt and pepper. Heat oil in a large skillet over medium-high heat. Place 2 pieces of chicken in skillet skin side down and cook for 2 minutes, until skin is nicely seared. Remove from pan and place skin side up in a large baking dish. Place remaining 2 pieces of chicken in skillet, using a little more oil if necessary. Sear skin for 2 minutes and place last 2 pieces in the baking dish. Baste chicken with sauce and bake for 20 minutes. Baste again and bake 15 minutes. Baste a third time and bake for 15-20 minutes, until chicken is cooked through. Serve with any leftover sauce (bring it to a boil to be safe).


Pimento Cheese Rice

2 Tbsp. butter

1/2 cup chopped sweet onion

1 1/2 cups long-grain white rice

1 (14.5-ounce) can chicken broth

3/4 cup water

1/2 tsp. salt

Pinch of cayenne pepper

1 Tbsp. mayonnaise

1 cup shredded sharp cheddar cheese

1 (7-ounce) jar diced pimentos, drained

Melt butter over medium heat in

a medium saucepan. Add onion and cook until soft. Add rice and stir and cook 1 minute. Add chicken broth and water and bring to a boil. Stir in garlic powder, salt, and cayenne and reduce heat to a simmer, cover and cook 15 minutes.


Strawberry Custard Bars

2 cups all-purpose flour

1/4 cup sugar

1 cup cold butter, cut into cubes

Filling:

2 cups sugar

7 Tbsp. all-purpose flour

1 cup heavy whipping cream

3 large eggs, lightly beaten

5 cups chopped strawberries, fresh or frozen

Topping:

8 ounces cream cheese, softened

2/3 cup sugar

1/2 tsp. vanilla extract

1 1/2 cups whipped cream or Cool whip

In a large bowl combine flour and sugar. Cut butter in with a pastry blender until mixture resembles coarse crumbs. Press into a greased 9x13-inch pan. Bake at 350 degrees for 10 minutes. While crust is baking, make filling. Stir together sugar and flour in a large bowl. Whisk in cream and eggs. Stir in strawberries. Pour over crust and bake for about 45 minutes or until custard is set. Let cool. To make topping, use an electric mixer to beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Spread mixture on top of filling. Refrigerate for at least 4 hours before cutting into squares. Store in refrigerator. Note: If using frozen strawberries (which have more moisture) be sure to drain well. It’s also a good idea to spread them out on some paper towels for 5 minutes or so to soak up some excess moisture.








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