Miscellaneous Recipes

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Rosy Pickled Mushrooms

Submitted by Lynne Herold of Garrettsville, OH Ingredients: 1 jar pickled beets (NOT Harvard) 1 jar whole mushrooms, drained 1/2 small red onion, sliced thin Directions: Drain beets saving liquid. Place mushrooms and onions in empty beet jar. Pour beet juice over mushrooms and onions. Refrigerate for at 24 hours before using. Keep refrigerated. Mushrooms […]

Swiss Stuffed Mushrooms

Submitted by Lynne Herold of Garrettsville, OH Ingredients: 2 lbs. large mushrooms 1/2 lb. sausage, cooked 3 Tbsp. onions, minced 1/2 tsp. garlic powder 1 cup Redpack petite diced tomatoes (with onion, celery & green pepper) salt & pepper to taste 2 cups shredded swiss cheese Directions: Wash mushrooms and remove stems. Blanch caps and […]

Green Bean, Bacon & Shallot Sauté

Ingredients: 4 slices Turkey Bacon, cut into 1-inch pieces 1 Tbsp. butter 1/2 cup finely chopped shallots 1 lb. fresh green beans, trimmed, blanched Directions: Cook bacon in large skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally. Remove from skillet; set aside. Add butter to skillet; cook on medium heat until […]

Snappy Asparagus with Bacon

Ingredients: 6 slices bacon, cut into 1/2-inch pieces 1 lb. fresh asparagus spears, trimmed, cut into 1/2-inch lengths 2 cups sugar snap peas Dash crushed red pepper Dash soy sauce Directions: Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper […]

Green-Mash Potatoes

Ingredients: 7 potatoes (medium size, about 1 cup each) 1 cup skim milk (divided) 2 garlic cloves (peeled) 1 cup frozen peas 2 tablespoons soft (tub) margarine 1/8 teaspoon white pepper (optional) 1/4 teaspoon Kosher salt Directions: Simmer peeled, diced potatoes for about 10 minutes until soft when pierced with a fork. Cook 1 cup […]

Emerald Mint Milkshake

Ingredients: 1 pint (2 cups) vanilla ice cream 1 cup milk 1/4 to 1/2 teaspoon Pure Peppermint Extract 1/4 teaspoon Green Food Color Whipped cream and green sprinkles Directions: Place ice cream, milk, peppermint extract and green food color in blender container; cover. Blend on high speed until smooth. Pour into glasses. Top with whipped […]

St. Patrick’s Day Popcorn

Submitted by Debra Flinner of Canton, OH Ingredients: 4 quarts popped popcorn 1 cup sugar 1/2 cup packed brown sugar 1/2 cup water 1/2 cup light corn syrup 1 t. white vinegar 1/4 t. salt 1/2 cup butter 8-10 drops green food coloring Directions: Place popcorn in a large roasting pan; keeping warm in a […]

Cheddar Corn Pudding

Ingredients: 1/2 cup unsalted butter
 5 cups fresh yellow corn kernels, cut from cob (6 to 8 ears)
 1 onion, chopped
 4 extra large eggs
 1 cup buttermilk
 1 cup half and half
 1/2 cup sour cream
 1/2 cup yellow cornmeal
 1 tablespoon sugar
 1 tablespoon kosher salt
 3/4 teaspoon freshly ground black pepper
 1 […]

Mom’s Cheese Summer Salad

Submitted by: John S. Makuhan, of Willowick Ohio Ingredients: 1 cup mozzarella and cheddar cheese, cut into 1/2 inch chunks 1 cucumber (seeded) chopped into 1/4 inch chunks Half of a Vadalia onion, finely chopped 1/2 a cup of cherry tomatoes, halved Italian salad dressing, 1/3 of cup Directions: In a large mixing bowl combine […]

Barbecued Squirrel Legs

Ingredients: 8 squirrel legs (hindquarters) 1/2 C. flour 1/3 C. vegetable oil 1 tsp. salt 1/4 tsp. pepper Barbecue sauce: 1/2 C. catsup 1/3 C. honey 1/8 tsp. cloves 1/2 tsp. dry mustard 1/4 C. lemon juice 1/2 tsp. salt 1 T. minced onion Directions: Mix all barbecue sauce ingredients in a bowl. Set aside. […]

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