cookbook

United Way of Randolph County

Uniting RandolphE-Cookbook supporting the

This e-cookbook was compiled as a benefit for the United Way of Randolph County, a non-profit organization. This is for personal use only. Please do not copy, share, or distribute this e-cookbook in any way. Your friends may retain a copy by making a donation to the United Way of Randolph County.

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United Way’s mission is to unite organizations and individuals to make our community a better place to live by: • Identifying the needs of our families, children and disadvantaged• Encouraging the community’s participation in not-for-profit responses • Stimulating the community’s financial generosity• Acknowledging the efforts and accomplishments of our community• Evaluating the results of our efforts

United Way’s Targeted Community Priorities:• Fostering Independence• Nurturing Children• Providing Basic Needs• Strengthening and Supporting Families

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Soups, Salads & Sides.....3Main Course...................19Sweet Treats.................29Gluten Free....................43

Tailgate party..........47

Table of contents

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SOUPS,SALADS& SIDES

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CRAB Salad on EndivesIngredients

• 6 oz lump white crab meat

• ¼ bell pepper, finely chopped

• 1 shallot, finely chopped

• 3 radishes, grated

• 3 TBSP chopped parsley

• Salt and pepper to taste

• ¼ cup mayonnaise

• 3 TBSP heavy cream

• Belgian endive leaves

Preparation

Place the crab in a bowl, use your fingertips to break into small pieces. Add bell pepper, shallot, radishes, parsley, salt and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Mound a spoonful of the crab salad onto the endive leaves. Garnish with parsley leaves.

Submitted by: Molly Propst, Realtor with Propst Realty

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German Cole slawIngredients

• 1 large head of cabbage, shredded

• 2 TBSP salt• 1 TBSP pepper• 1 medium onion, finely chopped• 2 stalks of celery, finely

chopped• ¾ cup of extra virgin olive oil• 6 TBSP red wine vinegar with

garlic

Preparation

Mix all ingredients well. Cover and refrigerate for 4 – 6 hours


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Grandma Jacobin’sPotato salad

Ingredients

• Recipe is based on a 10lb bag of potatoes

• 2 dozen eggs (hard boiled but not quite done 8 to 9 minutes instead of 10)

• green onions tops and bottoms• salt/pepper/garlic

Preparation

Mix all together (this is supposed to be chunky don’t cut the potatoes and eggs to small) salt, pepper and garlic to taste and bind with good olive oil.

Submitted by: Gayle C. Manchin; Wife of US Senator Joe Manchin and Former First Lady of West Virginia

One of the highlights of spring in our family is to make the first batch of GrandmaJacobin’s potato salad. She was Joe’s great-grandmother, who came to West Virginiafrom San Geovanni in Fiore as a young wife and mother. Her daughter and Joe’sgrandmother, Mama Kay was seven years old at the time. From the time our childrenwere young; this potato salad was their pick for any contribution for a barbecue orpicnic. The recipe reflects the way our ancestors used what was available and fresh--potatoes, spring green onions, and eggs, to make simple dishes that are consideredgourmet today. In addition, preserving these recipes is a way to honor and rememberthose who paved the way for us and gives us the opportunity to retell stories to ourchildren and grandchildren that we hope they will continue to share with their families.This potato salad is best when served freshly made and eaten warm or at roomtemperature. However, due to the ingredients, it can set out for the duration of the picnic,if there is any left! Buon Appetito!

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Asparagus BisqueIngredients

• 2 TBSP extra virgin olive oil• 6 TBSP butter• 1 onion, chopped• 1 tsp minced garlic• 2 lbs asparagus, peeled and

chopped• 6 cups chicken stock• ¾ tsp dried basil• ½ tsp salt• ½ tsp pepper• 1 tsp Tabasco sauce• 1 TBSP fresh lemon juice• 1 cup cream

Preparation

In a saucepan, heat the butter and olive oil. Sauté the onion and garlic until soft, add the asparagus and cook for 3-4 minutes. Pour in the chicken broth, basil, salt, pepper and Tabasco sauce. Simmer for about 20 minutes until the asparagus are tender. In a food processor, blend the soup until smooth. Return the soup to the pan and stir in the lemon juice and cream. Serve warm or chilled.


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Grandma Polly’s Cranberry SaladIngredients

• 1 large box cherry Jello• 2 cups hot water• 1 can jellied cranberry sauce• ½ cup celery• ¼ cup apples• 1 cup chopped walnuts• 1 small can crushed pineapple

Preparation

Combine the large box of Cherry Jello with 2 cups hot water. Add 1 can of Jellied Cranberry Sauce that has been mashed with a fork to the Jello and water mixture. Chop the celery and the apples finely and add to the above mixture along with the walnuts and pineapple. Stir all ingredients together and put in the refrigerator to set up. Serve with your favorite holiday meal or even your everyday meals.

Submitted by: Angie (Lowther) Goff - GFWC Junior Woman’s Club of Elkins

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Wild West SaladIngredients

• 6 cups shredded iceberg lettuce

• 3 cups cooked ground beef or chicken

• 1 ½ cups chopped tomato• 1 cup shredded cheddar

cheese• 1 cup shredded monterey Jack

cheese• ¼ cup sliced black olives• ½ cup chopped green onion

Dressing • 4 avocados chopped• 1 cup sour cream• 2 TBSP milk• 1 cup chopped green onions• 1 tsp minced garlic• 1 tsp chili powder

Preparation

In a blender, thoroughly combine the dressing ingredients. In a salad bowl, toss the dressing with the salad ingredients.


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CrockPotTaco ChiliIngredients

• 1 small onion, chopped• 1 (15.5 oz) can black beans• 1 (15.5 oz) can kidney beans• 1 (8 oz) can tomato sauce• 10 oz package frozen corn

kernels• 2 (10 oz) cans diced tomatoes

w/chilies• 1 packet reduced sodium taco

seasoning or homemade

Homemade Taco Seasonig

• 1 TBSP cumin• 1 TBSP chili powder• 24 oz (3-4) boneless skinless

chicken breasts• 4 oz can chopped green chili

peppers, chopped• ¼ cup chopped fresh cilantro

(optional)

Preparation

Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in, cover and cook on LOW for 10 hours or on HIGH for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.

Submitted by: Lydia Jones, Perfection Plus Turbo-Dry

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Broccoli, Cheddar &Chicken tater Tot Casserole Ingredients

• 2 small cans cream of chicken soup

• 2 small cans cheddar cheese soup

• 1 ½ cups milk• 8-10 cups broccoli florets• 2 large boneless skinless

chicken breasts, cooked and shredded

• ½ tsp kosher salt• ¼ tsp fresh cracked black

pepper• ⅛ tsp garlic salt• ½ bag tater tots, frozen• ½ cup shredded cheddar

cheese

Preparation

Preheat oven to 375 degrees F. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning. Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil. Remove from oven and serve.

Submitted by: Debbie Fincham, Huttonsville Correctional Center

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GritsCasseroleIngredients

• 4 cups boiling water• 1 TBSP salt• 1 cups grits• 10 slices American cheese• 1 stick butter• 2 eggs• 1 cup milk• 25 crumbled Ritz crackers• ½ cups grated cheddar

Preparation

Add grits to boiling salted water and cook for 3 to 4 minutes STIRRING CONSTANTLY. Remove from heat and add American cheese; add butter and stir until the butter and cheese are melted. Break 2 eggs into a 1 cup container. Beat the eggs slightly then add milk to fill the cup. Stir egg and milk mixture into grits, cheese and butter. Pour this mixture into a greased baking dish. Crumble Ritz crackers on top and add grated cheese. Bake at 375 degrees for 45 to 50 min.

Recipe of Jean Talbott. Grandmother of Chef/Owner Jason Talbott of the Beverly Bistro

Submitted by: jason Tablott, The Beverly Bistro

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TacoSoupIngredients

• 2 lbs hamburger• 1 med. Chopped onion• 1 can corn (drained)• 1 can tomato sauce• 2 cans diced tomatoes with

chilies• 1 can black beans (drained)• 2 cans pinto beans (not

seasoned)• 1 can light red kidney beans

(drained)• 1 package taco seasoning• 1 package ranch dressing• Shredded cheese• Sour cream• Tortilla chips

Preparation

Brown hamburger and onion. Drain.Mix everything in Crockpot and cook for 2-3 hours.Serve and Top with cheese, sour cream and tortilla chips.

Submitted by: Cindee Campbell, Allegheny Insurance

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BaconApple ChutneyIngredients

• 1 TBSP Butter• ½ lb Thick cut bacon diced• 10 Apples 5 granny smith; 5

red delicious peeled cored and large diced

• 1 TBSP shallots minced• 6 TBSP brown sugar • ½ cup white wine• 1 Tsp lemon juice• 3 TBSP rice wine vinegar• ¼ cup apple juice• 2 TBSP cider vinegar• 1 pinch sea salt

Preparation

Heat two quart sauce pan to medium; add butter and bacon. Cook bacon till crispy. Add apples and cook until they start to turn translucent which is about five minutes. Add shallots and cook for one more minute. Add remainder of the ingredients; adjust heat to low; cook for fifteen or twenty minutes until most of the moisture is gone.

Submitted by: Jason Tablott, The Beverly Bistro

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Stuffed PepperCrockpot SoupIngredients

• 2 lbs lean ground beef or ground turkey

• 2 green bell peppers diced• 1 small onion diced• 3 cloves of garlic finely minced • 1 can 15oz tomato sauce• 2 cans 8oz diced tomatoes

(I like the fire roasted)• 1 carton 32oz beef stock• 1 cup water• 2 TBSPs brown sugar• 2 tsp salt• 1 tsp ground black pepper• 4 cups cooked rice (reserved)• shredded cheese (for garnish)

Preparation

Brown ground meat in skillet over medium heat (add drizzle of olive oil if necessary) about 5 minutes until cooked through. Drain and add to a 6 quart or larger crock pot. Stir in all of the remaining ingredients except the rice and cheese. Stir and cover allowing to simmer on Low for 7-8 hours. Approx. 30 minutes before serving stir in the rice. Allow to simmer for 30 minutes and then serve. You can garnish with shredded cheese if you’d like.

Serves 8

Submitted by: Elizabeth Arbogast, First Community Insurance Services , inc.

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ChickenSaladIngredients

• 2 cups of boiled chicken breast• ½ cup sliced red seedless

grapes • ¼ cup chopped onion • ¼ chopped celery • 1 and ½ cups mayonnaise • 1 TBSP sugar • 1 TBSP honey• salt and pepper- just a pinch of

each

Preparation

Shred the cooked chicken and place in mixing bowl. Add celery, onions, celery and grapes. In a small mixing bowel put mayonnaise, sugar, honey salt and pepper. Stir these ingredient together and pour over the chicken mixture and blend well with a wooden spoon.Note* When serving as a stand- alone lunch or appetizer, place chicken salad on a bed of lettuce leaves or use the lettuce on your sandwich to give an extra crunch. Makes approximately five sandwiches.

This recipe works well for sandwiches, appetizers or as a stand- alone for lunch.

Submitted by: Brenda Pritt, Randolph County Convention & Visitors Bureau

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BuzzardDinner BunsIngredients

• 1 ¼ cups warm water (120 degrees)

• 1 ½ package quick rising yeast

• ¼ tsp sugar• 1 cup flour• 2 ½ TBSP sugar• 1 ½ tsp salt • 2 TBSP butter flavor Crisco

This recipe is by Richard Gibson grandfather of Jason Talbott chef and owner of The Beverly Bistro

Preparation

In a small bowl combine, warm water, yeast, and ¼ tsp sugar. Give this a quick stir and set aside for 8 to 10 minutes.

In a large bowl combine flour, sugar, salt, and Crisco

Mix these ingredients in the bowl of a mixer with a bread hook attachment. The yeast should be very bubbly by now. If not the yeast is not good or the water was too hot. Throw this out and start the yeast mixture again. Pour all of the yeast mixture into the dry ingredients. Use the bread hook to mix the dry and wet mixture. After mixing well the dough will be very sticky. Add ¼ C four to the sticky bread mixture and mix again.

Remove from the mixer and set the dough ball in a large bowl so that it can rise. Cover with plastic wrap and set in a warm place. The dough should double in size in 25 to 30 minutes.

When the dough has doubled in size grease your fingers with melted Crisco and pinch the dough into 8 large balls all about the same size. Put them in a greased 9X9 or 8X8 inch Pan. Cover with plastic wrap and set this back on the warm stove to rise a second time. Allow to rise 25 to 30 minutes again or until nearly double in size. The buns will continue to rise in the oven. Once they have risen the second time bake at 400 degrees for 20 minutes.When the buns are finished remove from the oven and brush them with melted butter and enjoy.

Submitted by: Jason Tablott, The Beverly Bistro

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MainCourse

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Shrimp & GritsIngredients

• 2 cups milk• 2 cups water• 1 cup grits (not instant)• 4 TBSP butter, diced• 1 lb shrimp, peeled and

deveined• 1 TBSP old bay• Salt and pepper to taste• 1 cup cheddar, shredded

(optional)• 4 dashes Tabasco (or favorite

hot sauce)• ¼ lb country ham (4 oz)• 2 TBSP green onion, sliced thin• 2 cups heavy cream

Preparation

In a 2 quart sauce pot, combine the milk and water. Season with salt (to your taste) and the Tabasco. Bring to a boil. As milk/water comes to the boil, stir in grits and IMMEDIATELY reduce heat to low. Continue to stir the grits until there are no clumps. The grits will cook for another 30minutes on low; stir often. While the grits are cooking…

Place shrimp on a platter and season with the Old Bay. Heat a saute pan/skillet on medium high heat. When a few drops of water sizzle in the pan, add 1 TBSP of butter. Add country ham and cook for 5 minutes; you want the ham to get crusty and crispy. Reduce heat to medium and cook the ham until all is crusty and crispy; your pan may look like a mess – perfect! Add ½ cup of the cream to the pan and using a wooden spoon scrape the ham crusties from the pan. Add the shrimp and cook for 3-8 minutes, until the shrimp turn pink. Add the remainder of the cream and simmer for 2-3 minutes more. Now to plate…

Set out four separate bowls. Scoop 1 cup of grits into each bowl and top each with ¼ cup of the cheese (if using cheese). Spoon equal number of shrimp onto each bowl of grits and then ladle equal amounts of the cream over the shrimp. Finish with the green onions and grab a fork!

Submitted by: Chef James Decarlo, Vintage Restaurant & Wine Bar

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Pork Medallions& Mustard sauceIngredients

• 1 lb pork tenderloin• ¹/₃ cup flour• ½ tsp salt• ¼ tsp pepper• 3 TBSP butter• 3 green onions, sliced, white

and green parts separated• ¹/₃ cup dry white wine• 1 cup whipping cream• ¼ cup Dijon mustard

Preparation

Cut tenderloin crosswise into 1/2 inch thick pieces. Pound between sheets of waxed paper to a thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 TBSP butter in large, heavy skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 or more batches, adding 1 TBSP of butter in skillet for each batch.

Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 TBSPs, about 3 minutes. Add whipping cream and simmer until thickened, about 5 minutes. Whisk in Dijon mustard. Season with salt and pepper.

Serving Suggestion:Spoon sauce over pork and garnish with remaining green onions. Serve hot.

Submitted by: Hillary Fleck, GFWC Junior Woman’s Club of Elkins

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Barley Pilaf withSweet Potatoes & Black BeansIngredients

• 2 medium sweet potatoes, peeled and cut into 1 inch pieces

• 2 TBSP olive oil, divided• ¼ tsp salt• 3 cups chicken broth, low

sodium• 1 ½ cups pearled barley• ¾ cup sliced scallions• ½ cup drained and rinsed

black beans• Juice of 1 lime• ¼ tsp garlic salt• ¼ tsp cumin• ¼ tsp black pepper, or to taste• ¼ cup chopped fresh cilantro

(optional)

Preparation

Preheat oven to 425 degrees. Toss potatoes with 1 TBSP olive oil and salt. Spread on pan and bake for 40 minutes, stirring once, or until tender.

Meanwhile, bring chicken broth to boil in large saucepan. Add barley and reduce heat to low-simmer with lid on for 30-40 minutes or until liquid is absorbed and barley is tender (you may need to add more water if barley needs to cook more, but just a little)

Transfer cooked barley to a large mixing bowl and add sweet potatoes, scallions, black beans, lime juice, garlic salt, cumin, pepper and optional cilantro. Stir gently to combine. Serve immediately or allow to cook and store in airtight container for up to a week. This dish is great on its own or served with salmon.

Submitted by: Davis Medical Center

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Pecan-stuffedPork ChopsIngredients

• 2 Pork Chops – 1 inch thick or more

• ¼ cup bread crumbs• ¼ cup finely chopped onion• ¼ cup minced apple• ¼ cup chopped pecans• 1 small clove garlic, minced• 2 TBSPs minced fresh parsley• 1 dash black pepper• ¼ tsp ground mustard• 1 TBSP vegetable oil• ¼ cup chicken broth• ¼ cup dry white wine• ¼ tsp ground mustard

Preparation

Trim excess fat from pork chops: make a pocket in each by cutting horizontally through to the bone.

Combine bread crumbs, onion, apple, pecans, garlic, parsley, pepper, mustard and oil. Mix well. Divide the mixture and fill each pocket with as much stuffing as possible.

Place pork chops in greased baking dish. Pour the broth and wine over chops. Add leftover stuffing (if there is any.) Cover and bake at 350º for at least an hour or until tender, basting occasionally.

Serve with rice or potatoes.

Submitted by: Governor Earl Ray Tomblin and First Lady Joanne Jaeger Tomblin

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Chicken/MushroomoliverioIngredients

• 2 TBSP mutter• 1 TBSP minced garlic• 1small onion – diced• 2 chicken breasts – diced• 2 cups diced mushrooms• sprinkle parmesan cheese• salt and pepper to taste• 1 small jar oliverio peppers • 1-2 cups of shredded colby-

jack cheese

Preparation

In Frying pan, Sauté butter, onion, garlic and diced Chicken breasts until chicken is almost done then add Mushrooms and sauté approx.. 5 minutes. Add Salt, Pepper and Parmesan cheese to chicken. Add Oliverio Peppers. When all is hot, sprinkle shredded cheese on top, cover and turn off heat to let cheese melt.

Left overs (if there is any) are good hamburger buns.


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Meatball Stuffed BunsIngredients

• 1 can Pillsbury golden layers biscuits - each pulled into 2 layers

• 10 frozen fully cooked Italian style meatballs - thawed and cut in half

• 2 sticks string cheese - cut each into 10 pieces

• grated parmesan cheese • dried basil • dried oregano • garlic powder • cracked black pepper • marinara sauce

Preparation

Heat oven to 375° F.Cut the string cheese sticks into four pieces each. You need 20 small pieces. Separate the biscuits into two layers each. Cut each meatball in half. Add one meatball half, cut side up, and one string cheese piece to each biscuit. Wrap the dough around it and seam the edges. Place the seam side down into a baking pan. Season the “buns” with pepper, basil, oregano, garlic powder, and a sprinkle of Parmesan cheese.Bake uncovered until golden brown.

These are great dipped into a bowl of warm marinara sauce.


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Breakfast PotatoBites to goIngredients

• 1 package of pre shredded potatoes

• 3 eggs, beaten• ½ cup shredded cheddar

cheese• ¼ finely chopped onion

(optional)• ¼ tsp garlic powder• Salt and pepper to taste

Preparation

Preheat oven to 350 degrees and thoroughly grease a mini muffin pan (you may need more than one, I used 1 plus 5 mini muffins). Pour potatoes into a bowl, add the salt, garlic powder and onion, stir to combine. Pour in the egg and give it another stir, then add the cheese and mix it all up. Spoon into mini muffin tins and bake for 20 – 25 minutes or until golden brown and tops and edges begin to get crispy. Eat warm, or cool and freeze into individual packs and heat for about 20 seconds in the microwave.

Yay, breakfast is make for the whole week!


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Overnight BlueberryFrench ToastIngredients

French toast• ¾ loaf of French bread• ¾ brick of lite cream cheese,

cut into small cubes• ½ cup frozen blueberries• 4 eggs• ¾ cups milk• 2 ½ TBSP maple syrup

Blueberry Syrup• 1 cup sugar• 2 TBSP cornstarch• 1 cup water• 1 cup blueberries• 1 tsp butter

Preparation

Grease a 2 quart casserole dish. Cut bread into 1 inch cubes. Place half the bread cubes in casserole dish. Sprinkle with cream cheese and blueberries. Top with remaining bread cubes.

In a large bowl, beat eggs, milk and syrup. Pour over the bread mixture in the casserole dish. Press down on bread to make sure that the egg mixture is distributed throughout the bread. Cover with plastic wrap and refrigerate for at least 8 hours.

Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Remove plastic wrap from casserole and cover with aluminum foil. Bake for 30 minutes. Uncover and bake for an additional 25-30 minutes or until golden brown and center is set. Let sit for 5 – 10 minutes prior to serving.

Blueberry SyrupIn a heavy saucepan, combine sugar and cornstarch. Add water. Bring to a boil over medium heat. Boil 3 minutes while stirring constantly. Add blueberries and reduce heat to simmer. Simmer for 8-10 minutes or until blueberries burst. Stir in butter until melted. Serve with French toast above.


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SweetTreats

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Quick Marshmallow Cream fudgeIngredients

• 1 jar of Kraft Marshmallow cream (5-10 ounce)

• 1½ cups of sugar• ²/₃ cup of evaporated milk• ¼ cup of stick butter• ¼ tsp of salt• 1 bag (12 ounce) of

chocolate or peanut butter chips

• ½ cup walnuts (optional)• 1 tsp vanilla

Preparation

Lightly butter pan before adding the ingredients; Combine marshmallow cream, sugar, evaporated milk, butter, and salt and bring to a full boil. Stir constantly. Boil for 5 minutes and remove from heat. Add chocolate or peanut butter chips, walnuts, and vanilla to the mixture from the stove and stir until the chips are melted and mixture is smooth. Pour into a lightly buttered glass baking dish.

Submitted by: kathy vance, kathy ‘s Decorating & design

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Favorite Peach CobblerIngredients

• 6 large peaches, cut into thin wedges

• ¼ cup sugar• 1 TBSP fresh lemon juice• 1 tsp cornstarch

For biscuit topping• 1 cup all-purpose flour• ½ cup sugar• 1 tsp baking powder• ½ tsp salt• ¾ stick cold unsalted butter,

cut into small pieces• ¼ cup boiling water

Preparation

Preheat oven to 425°F.

Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. Nonreactive baking dish and bake in middle of oven 10 minutes.

Make topping while peaches bake:Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Submitted by: Lydia Jones, Perfection Plus Turbo-Dry

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Quinoa Mixed BerryCheesecake MuffinsIngredients

• 1 ½ cup Quinoa flour• ½ cup coconut sugar• 2 tsp baking powder• ¼ tsp cinnamon• Zest of 1 lemon • 1 tsp lemon juice• ¼ tsp salt• ¼ cup coconut oil (melted)• 1 egg• ²/₃ cup almond milk• 1 tsp vanilla extract• 1 cup frozen mixed berries

Filling• 4 – 5 TBSP cream cheese• 1 tsp ginger• 2 TBSP coconut sugar

Preparation

Preheat oven to 400°F. Line a muffin pan with foil or paper liners.

In a food processor or with a mixer, mix flour, salt, baking powder, and cinnamon. Add the sugar, lemon zest, and juice and mix again. Add melted oil, egg, milk, and vanilla and mix until smooth. Lastly, fold in the berries. Fill muffin cups half way with batter and then mix the filing together in a separate bowl. Spoon a dollop of filling into each cup and cover with the remaining batter. Bake muffins for 20 minutes until golden brown.

This recipe is gluten free!

Submitted by: kate Reed, Leadership WV

33

ChocolateGravyIngredients

• 2 TBSP (heaping) cocoa• 2 cups milk• 1 ¾ cups sugar• 2 TBSP (slightly rounded) flour• 1 tsp vanilla• butter• shake of salt

Preparation

Mix together all but milk in medium saucepan. Add enough milk to make paste. Stir in remaining milk (a little at a time) until smooth. Cook on medium until bubbling and gravy thickens. Stir in 1 tsp vanilla and a few pats of butter to taste.

Submitted by: Brenda Dasher

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ApplesauceCakeIngredients

• 2 cups applesauce• 2 tsp baking soda• ½ cup of butter• 1 ½ cups of sugar• 1 cup of raisins• 1 cup of walnuts (optional)• 1 tsp of nutmeg• 1 tsp of ground cloves• 1 tsp of vanilla• 1/2 cups of Hershey’s cocoa• 1 cup of flour

Preparation

Mix in pot and cook on stove on medium heat, the ap-plesauce, soda and butter until melted. Stir to prevent scorching. Take off of heat and add remaining ingre-dients except flour. Mix well then add flour to make stiff dough. Grease and flour tube cake pan. Bake at 350 degrees for 1 hours. Decorate top of cake with walnuts and candied fruit.

Submitted by: Brenda Dasher

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Banana OatBran MuffinsIngredients

• 1 cup oat bran• ½ cup quick oats• ¼ cup ground flax seed• 2 tsp baking powder• ½ tsp salt• ¼ tsp baking soda• 1 cup all-purpose flour• ²/₃ cup mashed, ripe bananas• ¹/₃ cup apple sauce• 2 TBSP melted margarine• ½ cup brown sugar• 1 egg• ½ cup milk (can use soy or

almond milk)

Preparation

Preheat oven 400°F.

Mix dry ingredients. Mix wet ingredients and add to dry ingredients. Lightly grease muffin pans and bake muffins 15-18 minutes.

Yields 12 muffins

Submitted by: Davis Medical Center

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Preparation

Combine first five ingredients, mix well. Combine eggs, oil and strawberries. Add to dry ingredients and mix well.

Pour batter into 2 greased 9”x5”x3” loaf pans. Bake one hour at 350º or until wooden pick inserted into loaf comes out clean. Cool.

Makes 2 loaves

StrawberryBreadIngredients

• 3 cups all purpose flour• 1 tsp soda• ½ tsp salt• 1 TBSP ground cinnamon• 2 cups sugar• 3 eggs, beaten• 1 cup vegetable oil• 2 - 10 oz. packages frozen,

sliced strawberries

Submitted by: Governor Earl Ray Tomblin and First Lady Joanne Jaeger Tomblin

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RaspberrySwirl RollsIngredients

Dough:• 1 cup milk• ²/₃ cup granulated sugar• 2 packets active dry yeast

(1 ½ TBSP)• 1 stick (4oz) unsalted butter,

softened• 2 large eggs• ¼ tsp salt• 4 ¼ to 4 ½ cups all-purpose

flour

Filling:• 10oz frozen raspberries (not

thawed)• ½ cup plus 2 TBSP sugar• 1 tsp cornstarch

Glaze:• ¾ cup confectioners’ sugar• 3 TBSP unsalted butter, melted• 1 1/2 TBSP heavy cream

Yields 16 rolls

Preparation

First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.

Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10x24 inch rectangle.

In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours.

Preheat your oven to 425°F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners’ sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!


38

Mandarin Orange CakeWith Pineapple FrostingIngredients

Cake:• 1 (16.5 oz) Orange Supreme

cake mix• 1 (11 oz) can mandarin

oranges, with syrup• ½ cup unsweetened

applesauce• 1 extra large egg• 2 egg whites

Frosting:• 1(20 oz) can chilled crushed

pineapple, with syrup• 1 (3.4 oz) box instant vanilla

pudding mix• 1 (8 oz) container of whipped

topping, thawed

Preparation

Preheat oven to 350°F.

Spray 9x13 pan with cooking spray. Set aside.

In a large mixing bowl, add the cake mix, mandarin oranges with syrup, applesauce, egg and egg whites. Beat with mixer on medium speed for 2 minutes or until well blended.

Pour cake batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

To make frosting, stir together the pineapple (with syrup) and the pudding mis. Fold in the whipped topping. Spread on cooled cake.

Note: Cake must be refrigerated.

Submitted by: Debbie Webley, Elkins-Randolph County Chamber of Commerce

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WitchesBrewIngredients

• 1 large can pineapple juice• 1 can of fat free Eagle brand

sweetened condensed milk• 1 two liter bottle of Sunkist• erange sherbert

Preparation

Mix in punch bowl pineapple juice and eagle brand milk. Add Sunkist and sherbet. Enjoy!

Submitted by: Cindee Campbell, Allegheny Insurance

40

ToadsIngredients

• Club crackers• 1 stick margarine• 1 cup graham cracker crumbs• ¾ cup brown sugar• ½ cup white sugar• ¹/₃ cup milk• ²/₃ cup crunchy peanut butter• 1 cup semisweet chocolate

chips

Preparation

Put one layer of crackers in the bottom of a 9x13” baking dish.

Melt together the next 5 ingredients and boil 5 minutes.Pour this mixture over the crackers.Layer again with crackers.Melt together the peanut butter and chocolate chips and then spread over crackers.Refrigerate until cool and set.Cut into small squares. I do about 1” squares.Enjoy!

Kid Friendly!

Submitted by: Sherry Hammer, Hopscotch

41

The Greenbrier Bread Pudding

Ingredients

For Bread Pudding• ½ loaf plain white bread• 4 oz melted butter• 6 each whole eggs• 24 oz milk• 8 oz heavy cream• ½ lb sugar• 1 cup - raisins• To taste - vanilla extract

For Vanilla Sauce• 2 cups heavy cream• ½ cup sugar• 4 each egg yolks• 1 TBSP flour• 1 TBSP vanilla extract• ¼ tsp salt• 2 scoops vanilla ice cream

Preparation

Bread PuddingCut bread slices into one-inch squares and toast in a hot oven. Place in the bottom of a casserole dish and drizzle with melted butter. Combine remaining ingredients and pour over bread. Bake at 350°F until custard is firm, approximately 45 minutes.

Vanilla SauceCombine cream and sugar in a two-quart saucepan and bring to a boil. Remove from heat. Beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Cook, stirring constantly until just thickened (do not overcook). Remove from heat and add ice cream, stirring until melted. Strain. Serve with bread pudding.

Submitted by: The Greenbrier, America’s Resort

43

GlutenFree

44

Gluten FreeNut GranolaIngredients

• 2 cups raw walnuts• 2 cups raw cashews• 1 cup raw pumpkin seeds• 1 cup unsweetened shredded

coconut• 1 cup dried cranberries• 1 egg white, lightly beaten• 2 TBSP water• 3 TBSP grapeseed oil**• ₁/₃ cup honey• 1 tsp vanilla extract• ½ tsp ground cinnamon• ½ tsp kosher salt

* Yields 2 quarts of homemade granola**You can also use olive oil or coconut oil. Keep an eye on the granola while it is baking, as it can go from done to burned quickly.

Preparation

1. Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.

2. Add the first 3 ingredients to a blender or food processor. Pulse a few times to chop the nuts, but don’t grind them into a fine meal.

3. In a large mixing bowl, whisk together the egg white with water until bubbly and slightly foamy.

4. Add the grapeseed oil, honey, vanilla extract, cinnamon and salt to the egg white/water mixture and whisk together well.

5. Pour the chopped nut mixture into the mixing bowl, along with the dried cranberries and shredded coconut. Stir everything well to make sure it is all coated.

6. Spread the granola mixture evenly on the parchment-lined baking sheet and bake for 40 minutes or until golden-brown and crispy, stirring once after 20 minutes, and again after 30 minutes

7. Remove granola from the oven and allow it to sit for 10 minutes – clustering will begin to happen! Don’t skip this part

8. Use a spatula to get under the granola and release the large clusters.

9. Once cool, store the granola in 2-quart seal-able glass jar.

10. Eat granola with your favorite milk or yogurt and fruit!

Submitted by: Kyle & Sydney, Sevenperformance

45

Gluten FreePie CrustIngredients

• 1 cup almond flour sifted• 1 tsp fine salt• 1 cup tapioca or coconut flour

sifted• ²/³ cup butter (chilled in the

freezer for at least an hour)• 1 – 2 TBSP cold water

Yields 9” double crust pie (Great for pies and quiches)

Preparation

Sift together flour and salt. Grate butter with a box grater and cut into flour mixture till pieces are size of small peas. To make pastry extra tender and flaky, divide butter in half. Cut first half till mixture looks like corn meal. Then cut in remaining half till like small peas. Sprinkle water a little bit at a time over flour and shortening mixture and toss with a fork. Sprinkle until moist and able to form a soft ball. Gather up with fingers until evenly distributed.

On a lightly floured surface roll out crust on press into pie plate with fingers until ⅛ inch think. Bake according to pie recipe.

Submitted by: Kate Reed, Leadership WV

46

Gluten/Dairy FreeChicken QuicheIngredients

• 8 eggs• 2 cups shredded chicken• 3 cups kale or spinach• 4 shallots• ½ cup chopped tomato• ½ cup almond milk• ½ tsp thyme• ¼ tsp salt• ¼ tsp pepper• 1 gluten free pie crust (see

recipe)

Preparation

Heat a skillet with 1 TBSP olive oil or coconut oil and Saute shallots and kale until tender. Preheat oven to 350. While vegetables are cooking beat together eggs, almond milk, thyme, salt, and pepper in a large bowl. Once vegetables are cooked add them and the chopped tomatoes to egg mixture. Pour the egg mixture into the pie crust. Bake at 350 for 25- 30 minutes until crust is golden and center puffed

Submitted by: Kate Reed, Leadership WV

TailgateParty

47

TailgateParty

48

JumpingJuiceIngredients

• ¾ Gallon Orange Juice• ¼ Gallon Pineapple Juice• ½ Fifth Vodka• ¼ Fifth Amaretto

Preparation

Mix all ingredients in 2 Gallon jug, with ice. Shake before serving into your red solo cup. Enjoy the game!

For age 21 and over! A little taste of Summer to go warm up cold-weather games!

Submitted by: Randy Bonnell, F&I Associate, Performance Motors

49

Game DayBrowniesIngredients

• ½ cup butter• 1 cup white sugar• 2 eggs• 1 tsp vanilla• ¹/₃ cup unsweetened cocoa• ¼ tsp salt• ¼ tsp baking powder• ½ cup flour

Frosting:• 3 TBSP butter, softened• 3 TBSP unsweetened cocoa• 1 TBSP honey• 1 tsp vanilla• 1 cup confectioners sugar

Preparation

Preheat oven to 350°F. Grease and flour 8x8 pan. In a large sauce pan, melt butter. Remove from heat and stir in sugar, eggs and vanilla. Beat in cocoa powder, flour, salt and baking powder. Spread batter into prepared pan. Bake for 25-30 min. Do not over bake.

FrostingCombine all ingredients until smooth. Spread on brownies while they are still warm.

Sweet endings can be a last-second field goal, or a dessert to carry in to the game.

Submitted by: Stephanie Long, BDC Assoc., Performance Motors

50

BuffaloChicken DipIngredients

• 1- 8oz package cream cheese• 1- 6oz package oven roasted

chicken breast slices• ½ cup cayenne pepper sauce• ¼ cup blue cheese crumbles• 2 green onions, sliced

Preparation

Spread cream cheese onto bottom of microwaveable 9-inch pie plate. Combine chicken and pepper sauce; spoon over cream cheese. Top with blue cheese and onions.

Microwave on HIGH for 2 min. or until heated through. Serve with crackers or chips.

Get warm from the inside with this spicy crowd pleaser!

Submitted by: Jessi Phillips, Sales Assoc., Performance Motors

51

DragonTailsIngredients

• 1 lb Boneless Pork Loin Strips• 1 lb Bacon• 2 large green peppers • 1/3 cup Worcestershire sauce

Preparation

Flatten pork loin strips with meat tenderizing hammer. Cut peppers into 1-inch strips and wrap with flattened pork. Next wrap pork with uncooked bacon strips. Pin together with toothpicks. Brush with Worcestershire sauce. Salt and pepper to taste. Place in container in refrigerator for travel to game, and add to the grill at the field. Grill until bacon is crispy, and add sauce while cooking.

Get out the grill and get ready for some flavor, this dish will be a hit!

Submitted by: Joe Wanless, Service Manager, Performance Motors

52

JugJuiceIngredients

• 1 gallon water• 375 ml Grain Alcohol

(Everclear)• 1 each jolly rancher flavors• Powdered ice tea mix, enough

for 1 gallon

Preparation

Pour iced tea mix into 1 Gallon pitcher. Add grain alcohol. Fill pitcher with water. After mixing well, drop in Jolly Rancher candies and let dissolve at room temperature. Refrigerate. Shake well before pouring.

For age 21 and over! A fun tailgate concoction for the red solo cup, will keep your crowd warm for the big game!

Submitted by: Pete Reese, Service Writer, Performance Motors

53

ChickenPuffsIngredients

• 10-12 chicken tenderloins• 8 oz cream cheese• 2 TBSP butter • 2 TBSP plain bread crumbs• 2 TBSP milk• 2 packs Crescent rolls

Preparation

Boil chicken until done, then shred. Add cream cheese, mild and salt and pepper to taste. Combine 2 crescents to form one square. Add chicken mixture to middle of square, and bring dough together on top and at ends to form a roll. Spread melted butter on top. Bake according to crescent roll directions. Fits in your pocket for between-quarter snacks!

Snacks for on the go, will fill you up before the game or at half-time.

Submitted by: Patty Roy, Clerical, Performance Motors

54

Chocolate CoveredCherry BombsIngredients

• 1 box dark chocolate cake mix

Filling: • 1 lb pitted cherries• ½ cup cherry rum

Topping:• ¾ cup whipping cream• ¾ cup fat-free milk• 1 can sweetened condensed

milk• ¹/₃ cup cherry rum

Frosting:• 2 sticks butter• 3 cup powdered sugar• 1 tsp fine sea salt• 16 oz cream cheese, room

temp., cut into 16 pieces• 4 TBSP leftover cherry rum filling

from above

Preparation

Mix and bake cake mix according to directions for cupcakes. Let cool and poke whole in center of each cupcake. Rinse, drain and cut cherries into quarters and place in bowl. Add cherry rum. Let sit at room temp. for at least 1 hr. Drain cherries, saving syrup. Stuff cupcakes with cherries. Set syrup aside.Mix whipping cream, fat-free milk, sweetened condensed milk and rum together. Let chill until cupcakes are completely cooled, then pour into holes. Cover and refrigerate at least 3 hrs.Frosting: Mix butter, sugar and salt starting on low speed, increasing to high once mixed. Continue to beat on high while adding cream cheese pieces one at a time, then beat for one additional minute. Add rum syrup and cherry extract to taste. Pipe frosting onto cupcakes. Add cherries on top.

For age 21 and over! A sweet treat that packs a punch!Get someone else to drive you home!

Submitted by: Amanda Nutter, Service Writer, Performance Motors

55

Pulled Pork SlidersIngredients

• 5 lbs whole pork shoulder• 1 jar McCormick pork rub• 1 bottle BBQ sauce• 1 large onion

Preparation

Rub McCormick seasoning on pork. Slice onion and place on bottom of slow cooker, adding pork on top. Cook on low 8 hours. Remove and pull meat apart with forks. Mix pork with BBQ sauce. Serve on hamburger buns or sliced dinner rolls.

Easy to tote, easy to eat, this treat will fill you up before heading into the stadium!

Submitted by: Pat Myers, Parts Dept. Manager, Performance Motors

56

Johnny’s Orange Sauce ChickenIngredients

• ¼ cup fresh orange juice• ¼ cup fat-free chicken broth• 1 TBSP orange marmalade• 1 tsp fresh lemon juice• ¾ tsp cornstarch• ⅛ tsp dried crushed rosemary• ⅛ tsp salt• ¼ tsp fresh ground black

pepper• 1 lb skinless, boneless chicken

breast strips• 1 TBSP Italian-seasoned

breadcrumbs• 1 tsp olive oil • cooking spray• 1 tsp chopped fresh flat-leaf

parsley

Preparation

Combine first 8 ingredients in a medium bowl, stirring with a whisk, place in container for travel, refrigerate. Dredge chicken in breadcrumbs, set aside in container to go to field, refrigerate. Using a wok or large skillet on grill, add oil and coat with cooking spray. Add chicken, cooking through or until lightly browned on both sides. Add broth mixture, covering and simmering, stirring occasionally. Sprinkle with parsley.

A rich finger food, with an Asian twist, easy to pack and serve at the game!

Submitted by: John Sheets, Senior Sales Manager, Performance Motors

57

HamburgerDipIngredients

• 1 lb hamburger• ½ cup onion• 8 oz tomato sauce• ¼ cup ketchup• 8 oz cream cheese• ½ cup grated Parmesan

cheese• 1 tsp oregano• 1 tsp sugar• 1 tsp garlic

Preparation

Cook ground beef in skillet, drain. Combine all other ingredients in mixing bowl, stirring until smooth, add hamburger. Place in container for travel. Serve cold or warm with tortilla chips.

Cheesy and meaty, just what’s needed while tossing the cornhole bags!

Submitted by: Patty Roy, Clerical, Performance Motors

58

PepperSnacksIngredients

• 1 bag sweet or hot peppers• 1 lb various cheese blocks• cooking spray• 1 lb pepperoni

Preparation

Core peppers, leaving inside hollow, discard caps. Cut your favorite cheese block into ½ inch squares. Stuff peppers with pepperoni and cheeses until full. Pack in container for travel. Add prepared peppers to grill when ready, lightly coating with cooking spray. Cook until peppers are tender crisp, and cheese is melted. Enjoy!

Tasty finger food for eating on the go! Beat hungry, and don’t miss play while doing it!

Submitted by: Mike Griffith, Sales Consultant, Performance Motors

59

Hot DogChiliIngredients

• 5 lbs ground beef• 5 TBSP chili powder• 1 medium onion, diced• 3 - 6 oz cans of tomato paste• 2 ¼ Cups ketchup• salt and pepper to taste

Preparation

Cook ground beef in skillet, drain. Combine with chili powder, onion, tomato paste, salt and pepper in a large pot or crock pot. Simmer on low for 2 hours, then add ketchup. Place in container for travel.

It’s only American to have hot dogs at the ball park! Add this topping to make it a hit with the whole team.

Submitted by: Rogina Helmick, Parts Advisor, Performance Motors

60

ItalianSkewersIngredients

• 8 oz block of Mozzarella cheese

• 16 - 4 inch Genoa salami slices• 14 oz can of small artichoke

hearts, halved and drained• 1 TBSP lemon juice• 16 oz balsamic-basil

vinaigrette• 1 pint grape tomatoes• 6 oz pitted Spanish, olives,

drained• 16- 6 inch wooden skewers

Preparation

Cut cheese into 16 equal cubes. Wrap salami slices around cheese cubes. Thread cubes, artichoke hearts, tomatoes and olives alternately on skewers. Place skewers into large plastic container and cover with mixture from lemon juice and vinaigrette. Cover tightly, chill at least 8 hours. Remove and serve!

Meaty, cheesy and easy, these make great game-time snacks!

Submitted by: Perry Dellagatta, General Manager, Performance Motors

61

RedEyeIngredients

• 2 oz Spicy V8 juice• 12 oz favorite beer

Preparation

Mix together with or without ice in your little red solo cup. Drink responsibly!

For age 21 and over! A spicy beer mix to warm up cold-weather games!

Submitted by: Brian Evick, Sales Consultant, Performance Motors

62

Buffalo ChickenCheese BallsIngredients

• 1 store-bought rotisserie chicken

• ¼ cup hot sauce• 1 tsp black pepper• 1 ¾ cups sharp cheddar,

shredded• ¼ cup freshly sliced scallions• 1 cup all-purpose flour• 3 eggs, lightly beaten• 2 cups Panko bread crumbs• 2 TBSP vegetable oil, for frying

Sauce• 1 ½ cups mayonnaise• ½ cup packed blue cheese

crumbles• ½ tsp hot sauce• 2 tsp Worcestershire sauce• 1 tsp salt• ½ lemon, juiced• 1 tsp chopped garlic

Preparation

Have oil heated to 350° F. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

Submitted by: Ashley Danforth, Business Development Center Assoc., Performance Motors

63

CornbreadSaladIngredients

• 2 cans of corn, drained well• 2 can red kidney beans,

drained well• 2 large green peppers, diced• 2 large onions, diced• 2 large tomatoes, diced• 2 cans bacon bits• 4 cups shredded cheddar

cheese• ½ cup mayonnaise• ½ cup sour cream• 1 packet dry Ranch dressing

mix

Preparation

Layer corn, kidney beans, peppers, onions, tomatoes in 9x13 pan or large plastic container. Mix mayonnaise, sour cream and ranch dressing mix together, spread on top. Cover with bacon bits and top with shredded cheese. Cover and refrigerate until time to travel!

Addicting, and easy to make, this combination travels well!

Submitted by: Stephanie Murphy, Marketing Director, Performance Motors

64

Crescent Pepperoni Roll-upsIngredients

• 1 can Crescent rolls• 40 slices turkey pepperoni• 4 pieces Mozzarella string

cheese, cut in half• 1 tsp garlic powder• 1 cup pizza sauce

Preparation

Preheat oven to 375° F. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top the pepperoni with string cheese halves and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 min, or until golden brown. Serve with pizza sauce for dipping.

Submitted by: Shasta Hamrick, Sales Consultant, Performance Motors

65

Li’lSmokiesIngredients

• ½ cup ketchup• 1 TBSP Worcestershire sauce• 1 cup brown sugar• 2 packs Lil Smokies wieners

Preparation

Mix all ingredients in crock pot, cook on low for 2 hours, serve.

Warm and simple, and a crowd favorite!

Submitted by: Jeff Tomkins, Service Technician, Performance Motors

67

RecipeINDEX

68

A

Applesauce Cake 34Asparagus Bisque 7

B

Bacon Apple Chutney 14

Banana Oat Bran Muffins 35

Barley Pilaf with Sweet Potatoes & Black Beans

22

Breakfast Potato Bites to Go 26Brownies, Game Day 49Buffalo Chicken Cheese Balls 62Buffalo Chicken Dip 50

CCasserole, Broccoli, Cheddar, Chicken, and Tater Tots

11

Casserole, Grits 12Cheesecake Muffins, Quinoa Mixed Berry

32

Chicken Puffs 53Chicken Quiche, Gluten/Dairy Free 46Chicken Salad 16Chicken/Mushroom Oliverio 24Chocolate Covered Cherry Bombs 54Chocolate Gravy 33Cole Slaw, German 5Cornbread Salad 63Crab Salad on Endives 4Cranberry Salad, Grandma Polly's 8Crescent Pepperoni Roll-Ups 64Crockpot Taco Chili 10

DDinner Buns, Buzzard 17Dragon Tails 51

FFrench Toast, Overnight Blueberry 27

HHamburger Dip 57Hot Dog Chili 59

IItalian Skewers 60

JJohnny's Orange Sauce Chicken 56Jug Juice 52Jumping Juice 48

LLi'l Smokies 65

MMandarin Orange Cake with Pineapple Frosting

38

Meatball Stuffed Buns 25

NNut Granola, Gluten Free 44

PPeach Cobbler, Favorite 31Pepper Snacks 58Pie Crust, Gluten Free 45Pork Chops, Pecan-Stuffed 23Pork Medallions & Mustard Sauce 21Potato Salad, Grandma Jacobin's 6Pulled Pork Sliders 55

QQuick Marshmallow Cream Fudge 30

RRaspberry Swirl Rolls 37Red Eye 61

SShrimp & Grits 20Strawberry Bread 36Stuffed Pepper Crockpot Soup 15

TTaco Soup 13The Greenbrier Bread Pudding 41Toads 40

WWild West Salad 9Witches Brew 39

Alphabetical Index

cookbook

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