MISC
15 Minute Pizza Dough
1 pkg dry yeast
1 tsp sugar
1 cup hot water
3 tblsp oil
1 tsp salt
2 ½ cup flour
Mix yeast, sugar and water, let stand 2-3 minutes until foamy. Add yeast mixture to 1 cup flour, mix remaining 1 ½ cup flour or more if needed. But dough still a little steaky. If too wet add little flour, if too dry add little water. Can set 15 minutes up to one hour. Cover with tea towel. Make pizza.
Bake 400 for 15 minutes or until golden.
Mary Coppolino
New Salem, PA
Butter Biscuits
2 cup flour
1 tblsp baking powder
Mix well then add
½ tsp salt
½ cup cold butter cut in cubes then in pieces
Work into flour until some large and small pieces remain and can be seen. Then add milk. Mix until just blended and you see butter pieces. Pat out on floured surface about ½ inch thick, cut with biscuit cutter or glass.
Place on ungreased cookie sheet. The secret is for all biscuits to touch each other. Bake at 400 for
10-12 minutes.
Jo Ann Coppolino
New Salem, PA
Teriyaki Marinade
1 cup soy sauce
½ cup water
¼ cup sweet rice wine (Mirin)
1/3 cup brown sugar
½ cup sugar
1 tblsp minced garlic
1 tblsp minced fresh ginger
Combine all ingredients in a sauce pan and heat until the sugar dissolves. Let cool before using.
Makes enough to marinate 3 to 4 pounds of meat or chicken.
Dorothy Rocheck
Uniontown, PA
All Most Marzetti Slaw Dressing
2 cup mayonnaise
2/3 cup sugar
¼ cup white vinegar
2 tblsp yellow mustard
Combine all ingredients in jar, shake until sugar is dissolved or use a blender. Refrigerate. Keeps well, will be thick, will thin as you use it for coleslaw.
Jo Ann Coppolino
New Salem, PA
Back to School Kids Snacks
3 envelopes Knox unflavored gelatin
3 – 3 oz size jello gelatin – any flavor
4 cups boiling water
Empty all gelatin into bowl. Stir in boiling water to dissolve
Pour into 8 inch pan – put into fridge. Sets in 4 hours
Cut into small squares and put into lunch bags for kids. Keep stored in ziplock bags in the fridge
Bernee Coffin
New Salem, PA
AppleButter
8-9 cups apple pulp
½ cup apple cider vinegar
2 cups sugar
1 bottle dark karo
2-3 tsp cinnamon
¼ tsp nutmeg
Fill slow cooker full of thin sliced peeld apples. Add the rest of ingredients. Cook on high for one hour, then on low for nine hours. Seal in sterilized jars.
Gilda Holbert
Uniontown, PA
Apple Pie Bread
½ cup brown sugar packed
1 ½ tsp cinnamon
2/3 cup sugar
½ cup butter – softened
2 eggs
2 tsp vanilla
1 ½ cup flour
1 ½ tsp baking powder
½ cup milk
1 ¼ cups chopped apples – Fuji or Granny Smith divided
Spray loaf pan and dust with flour. In bowl mix brown sugar and cinnamon, set aside. In large electric mixer bowl, mix sugar and butter until smooth. Stir in egg ad vanilla until combined. Stir in flour, baking powder and milk. Mix until combined. Pour half batter in loaf pan. Top with half sliced apples, press apples into batter. Sprinkle with brown sugar and cinnamon. Pour remaining batter over apples, top with remaining apples. Sprinkle with brown sugar and cinnamon. Bake 350 for 50 – 60 minutes or until test done. Cool completely in pan. Use ¼ cup apples on top of bread and some of brown sugar/cinnamon mixture.
Mary Coppolino
New Salem, PA
Pumpkin Cranberry Bread
Preheat oven to 350
3 cups all purpose flour
1 tblsp plus 2 tsp pumpkin pie spice
2 tsp baking soda
1 ½ tsp salt
3 cups sugar
1 can pure pumpkin
4 large eggs
1 cup vegetable oil
½ cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries
Grease and flour two 9×5 loaf pans
Combine sugar, pumpkin, eggs, oil and juice in a large mixing bowl, beat until just blended. Combine flour, pumpkin pie spice, baking soda and salt in a large bowl then add pumpkin mixture to flour mixture. Stir just until moistened, fold in cranberries. Spoon batter into prepared loaf pans.
Bake for 60-65 min or until wood pick comes out clean. Cool for 10 min, take out of pan and cool completely.
Dorothy Rocheck
Uniontown, PA
My Potato Pizza
1 pkg mini NAAN Flatbread
4 large potatos
1 tsp salt
1 tsp pepper
1 cup shredded extra sharp cheddar cheese
1 small pkg shredded mozzarella cheese
Peel potatos and boil until well done, mash, add 1 tsp salt and pepper and chedde cheese. Do not use milk. Place flatbread on greased baking dish, spray with butter spray and brown until crisp. Remove from oven, spread with potatos, sprinkle on mozzarella cheese, put back in oven until cheese is melted. May also use other shredded cheese.
Carolyn Kmetz
Perryopolis, PA
All Purpose Meat Seasoning
¾ cup packed brown sugar
3 tblsp kosher salt
3 tblsp paprika
3 tblsp chili powder
2 tblsp onion powder
1 tblsp ground cumin
1 tblsp dried oregano
Combine all ingredients, transfer to an air tight container. Store in a cool dry place up to 1 year.
Note: seasoning caramelizes quickly when the meat is seared in a skillet.
Denise Henning
Markleysburg, PA
Microwave Pickles
1 medium cucumber, thinly sliced
2 small onions, thinly sliced
¾ cup sugar
½ cup vinegar
1 tsp salt
½ tsp celery seed
½ tsp mustard seed
In a large microwave safe bowl, combine all of the ingredients, microwave uncovered on high for 3 minutes, stir, Cook 2-3 minutes longer or until mixture is bubbly and cucumbers and onions are crisp-tender. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Joan Henning
Markleysburg, PA
Swedish Egg Coffee
Ingredients:
1. One cup water, per cup you want to make
2. 2 Tablespoons coarsely ground coffee, per cup you want to make
3. 1 egg and its broken-up shell
4. 2 tablespoons cold water
5. 1 cup of ICE COLD water
Instructions:
1. Place desired number of cups of water (one for each cup of coffee) into a saucepan and bring to a boil.
2. Crack the egg into a glass measuring cup. Add its broken- up shell, the proper amount of coarsely ground coffee, and 2 tablespoons cold water. Beat lightly with a fork.
3. Lower heat on pot of boiling water to medium-low, add coffee/egg mixture, simmer 2 minutes.
4. Remove from heat, cover, and let rest 8 minutes.
5. Add cup of ICE COLD water. Solids in the pot will clump and sink to the bottom.
6. Strain coffee through a fine mesh strainer. Serve immediately.
Rose Gabeletto
Nemacolin, PA
Candied Orange Peels (Arancini)
Ingredients:
1 Cup Orange Peels
1/2 Cup Granulated Sugar
1/3 Cup Water
More granulated Sugar for sprinkling
Instructions:
Get organically grown oranges with the skin that is safe to eat. Wash and peel them. The best way to peel them is if you remove the bottom and top part. Then run your knife lengthwise along the skin at every inch and a half. This makes it easy to keep the skin neat.
Cut the peel into 1/4 inch strips. Don’t make them too thin because they’ll disintegrate while you cook them.
Place orange strips into water and bring to a boil. Simmer for 5 minutes, then drain them. Repeat this 2 more times, each time using fresh cold water. This is the measure you’ll use to get the ration from the ingredients above. Bring the right amount of water and sugar to a boil, add some flavours. You can use vanilla extract, orange liqueur, white rum or whatever you desire.
Let this sugar syrup simmer for 5 minutes, then add the peels and simmer for 15 more minutes. Leave to cool in the syrup.
Drain and loosely arrange the peel on parchment paper, making sure they’re not touching, otherwise they’ll never dry. Keep tossing them now and then so they dry quicker. When they go from wet to moist (it can take an hour to get to that stage), sprinkle them generously with granulated sugar. Keep sprinkling more sugar until enough of it has caught on the peel. You should be able to see sugar crystals. Let dry completely.
You can eat the orange peels (arancini) as soon as they dry off. You can also store them in an airtight jar for several months (at room temperature).
Teddi Stevenson
Rostraver Twp, PA