Taste of Life: Wassil By Barbara Jacoby Ingredients 4 cups apple cider1 lemon, sliced5 cinnamon sticks1 teaspoon whole cloves4 cups red wine4 cups orange juice cup sugar Preparation Mix cider, lemon, cinnamon and cloves in a large pot and cook over medium heat for 20 minutes. Add wine, orange juice and sugar, and cook until heated through. Remove lemon, cinnamon and cloves before serving. Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest Arts and Crafts Festival; Run for the Children 5K Walk/1-mile Fun Run; and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net
Taste of Life: Carrot Cake Ingredients 2 cups granulated sugar1 1/3 cups vegetable oil3 extra large eggs (room temperature)1 teaspoon pure vanilla extract2 cups plus1 tablespoon all-purpose flour, divided2 teaspoons cinnamon2 teaspoons baking soda1 teaspoons kosher salt1 cup raisins1 cup chopped walnuts1 pound carrots, grated cup drained pineapple tidbits Cream Cheese Frosting 3/4 pound cream cheese (room temperature) pound unsalted butter (room temperature)1 teaspoon vanilla1 pound confectioners sugar, siftedMix the cream cheese, butter and vanilla in the bowl of an electric mix until just combined. Add the sugar and mix until smooth. Preparation Preheat oven to 350 degrees. Butter two (8-inch) round cake plans. Line with parchment paper, then butter and flour the pans. Beat the sugar, oil and eggs together in the bowl of an electric mixer until light yellow. Add the vanilla. In another bowl, sift together 2 cups flour, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well. Divide the batter equally between the two pans. Bake for 55-60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack. Top with cream cheese frosting. Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest Arts and Crafts Festival; Run for the Children 5K Walk/1-mile Fun Run; and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net
Taste of Life: Chunky Carrot Cake Ingredients 2 cups flour2 cups sugar1 teaspoon baking powder1 teaspoon baking soda4 teaspoons cinnamon1 teaspoon nutmeg1 cups vegetable oil4 eggs2 cups shredded carrots1 cup shredded coconut1 cup golden raisins or drained crushed pineapple1 cup pecans, chopped Cream Cheese Frosting cup (1 stick) butter, softened8 ounces cream cheese, softened4 cups (16 ounces) confectioners sugar2 teaspoons vanilla extractBeat the butter and cream cheese in a mixing bowl until light and fluffy. Add the confectioners sugar and vanilla and beat until smooth. Preparation Mix the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg in a large mixing bowl. Add oil. Add eggs one at a time, beating well after each addition. Stir in the carrots, coconut, raisins and pecans. Pour equal amounts into three greased and floured 9-inch baking pans. Bake at 350 degrees for 40 minutes or until wooden toothpick inserted in center comes out clean. Cool in the pans for 10 minutes. Remove to wire racks to cool completely, then top with cream cheese frosting. Recipe is from the At Your Service: Southern Recipes, Places and Traditions cookbook, produced by the Junior League of Gwinnett & North Fulton Counties (JLGNF). Since 1986, JLGNF has been serving the women and children of Gwinnett, North Fulton and South Forsyth counties. The mission of JLGNF is to strengthen the community by creating and implementing collaborative volunteer projects, including programs aimed at building self-esteem in girls ages 5-8. In addition to the cookbook, JLGNFs fundraising efforts include an Attic Sale in the fall and the High Heels High Times fashion and shopping event in the spring. JLGNF.org
Taste of Life: Park Ranger Jerry's Chili Ingredients 1 pound ground beef1 small onion, chopped2 ribs celery, chopped1 garlic clove, minced1 (16-ounce) can hot chili beans cup ketchup2 cups water1 teaspoon salt teaspoon black pepper teaspoon sugar teaspoon chili powder teaspoon red pepper or hot pepper sauce Preparation Brown the ground beef in a large Dutch oven over medium heat, stirring until crumbly; drain. Add the onion, celery, garlic, chili beans, ketchup, water, salt, black pepper, sugar, chili powder and red pepper and mix well. Cook over medium heat until bubbly, stirring occasionally. Reduce the heat to low. Simmer until ready to serve. Recipe is from the At Your Service: Southern Recipes, Places and Traditions cookbook, produced by the Junior League of Gwinnett & North Fulton Counties (JLGNF). Since 1986, JLGNF has been serving the women and children of Gwinnett, North Fulton and South Forsyth counties. The mission of JLGNF is to strengthen the community by creating and implementing collaborative volunteer projects, including programs aimed at building self-esteem in girls ages 5-8. In addition to the cookbook, JLGNFs fundraising efforts include an Attic Sale in the fall and the High Heels High Times fashion and shopping event in the spring. JLGNF.org
Taste of Life: Baked Ziti Ingredients 1 pound lean ground beef1 cup onions, chopped1 tablespoon olive oil1 teaspoon pepperPinch of salt32-ounce can of meatless sauce16-ounce package ziti pasta, cooked and drained1 cup chicken broth2 cups Mozzarella cheese, shredded1 cup Parmesan cheese, grated Preparation Preheat oven to 350 degrees. In a large skillet, heat oil and cook onions for 8 minutes. Add beef and cook until no longer pink (drain excess fat). Stir in sauce, chicken broth, pepper and salt. Stir 1 cup of sauce into the cooked ziti pasta. Place half of the ziti into a 13x9-inch baking dish. Place half cup of Mozzarella cheese and half cup of Parmesan cheese. Top with the rest of the sauce. Top with the rest of the pasta. Cover and bake for 20 minutes. Sprinkle with remaining Mozzarella and Parmesan cheese. Cook until golden brown. Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest Arts and Crafts Festival; Run for the Children 5K Walk/1-mile Fun Run; and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net
Taste of Life: Apple Crisp Pie Ingredients 4 cups apples (combination of Granny Smith & Honeycrisps, or all Granny Smith apples), thinly sliced2 eggs cup white sugar2 tablespoons flour teaspoon salt4 tablespoons fresh lemon juice1 cup sour cream Topping cup brown sugar cup flour1 teaspoon cinnamon cup butter Preparation Arrange apples in 9-inch pie crust. Mix eggs, sugar, flour, salt, lemon juice and sour cream, and pour over apples. Bake at 400 degrees for 15 minutes. While baking, mix topping ingredients (will be a crumbly topping). After 15 minutes, remove pie from oven and add topping mixture. Return to oven and bake at 350 degrees for 30 minutes.
Cream Cheese Danish By Lisa Woodruff Ingredients 2 packages refrigerated crescent rolls2 packages cream cheese, softened1 cup powdered sugar1 teaspoon vanilla1 egg yolk2 tablespoons milk Preparation Cream together cream cheese, powdered sugar, vanilla, egg yolk and milk. Line the bottom of a greased 9x13-inch oven-safe glass baking dish with 1 package of crescent rolls. Spread mixture over crescent rolls, then unroll second package of rolls onto top of mixture. Bake at 350 degrees for 25-30 minutes. Glaze cup powdered sugar1 teaspoon milk teaspoon vanilla Mix everything together with a whisk. Drizzle glaze onto Danish and chill before cutting. Recipe is from the "Gatherings & Traditions Cookbook," produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organization's fundraising efforts include the annual Riverfest Arts and Crafts Festival; "Run for the Children" 5K Walk/1-mile Fun Run; and Annual Ball, featuring the "Dancing for the Children" competition." ServiceLeague.net
Nana's Vegetable Casserole By Lynn Struck Ingredients 1 can whole kernel corn1 can French-style green beans1 can Cream of Chicken soup cup sour cream1 cup shredded Cheddar cheese1 cup finely chopped green pepper1 cup finely chopped onion1 cup finely chopped celery1 stick butter1-1 sleeves Ritz crackers *Substitute canned vegetables for fresh, if desired Preparation Heat oven to 400. Combine all ingredients (except Ritz crackers and butter) in a large bowl. Stir until well mixed. Place stick of butter in a 9x11-inch casserole dish and heat until completely melted. Place the casserole mixture into the baking dish and bake about 45 minutes, stirring once at about 30 minutes. Casserole should be very bubbly when ready to remove from oven. Crumble Ritz crackers over top of casserole. Place casserole back in oven (on broil) for an additional three minutes to brown the Ritz cracker crust. Use caution not to overbrown the cracker crust. Casserole is best if allowed to sit for about 15 minutes before serving. Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest arts and crafts festival; Run for the Children 5K Walk/1-mile Fun Run; and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net
Summer Vegetable Bake Serves 6-8 Ingredients 3 cups herb-seasoned stuffing mix cup ( stick) butter, melted1 (10-ounce) can Cream of Mushroom soup or Cream of Chicken soup cup sour cream cup shredded sharp Cheddar cheese2 cups each shredded yellow squash and shredded zucchini cup shredded carrot cup finely chopped onion Preparation Mix the stuffing mix and butter in a bowl. Reserve cup of the stuffing mixture. Place the remaining stuffing mixture in a 2-quart baking dish. Combine the soup, sour cream and Cheddar cheese in a large bowl and mix well. Stir in the squash, zucchini, carrot and onion. Spread over the stuffing mixture. Sprinkle with the reserved stuffing mixture. Bake at 350 degrees for 40 minutes. Recipe is from the At Your Service: Southern Recipes, Places and Traditions cookbook, produced by the Junior League of Gwinnett & North Fulton Counties (JLGNF). Since 1986, JLGNF has been serving the women and children of Gwinnett, North Fulton and South Forsyth counties. The mission of JLGNF is to strengthen the community by creating and implementing collaborative volunteer projects, including programs aimed at building self-esteem in girls ages 5-8. In addition to the cookbook, JLGNFs fundraising efforts include an Attic Sale in the fall and the High Heels High Times fashion and shopping event in the spring. JLGNF.org
Taste of Life: Strawberry Pretzel Salad Serves 10 Ingredients 2 cups crushed pretzels1 cup sugar cup melted butter1 (8-ounce) package cream cheese, softened1 (16-ounce) carton Cool Whip1 (6-ounce) package strawberry gelatin1 cup frozen strawberries, thawed Preparation Mix the pretzel crumbs, cup sugar and butter in bowl. Press into a 9x13-inch pan. Bake at 400 for 10 minutes, then cool completely. Blend cream cheese and cup sugar. Add the whipped topping. Spread over the baked layer and place the pan in the refrigerator. Bring 1 cups of water to boil and dissolve the strawberry gelatin. Stir in the thawed strawberries and let set for five minutes. Remove pan from the refrigerator and spread strawberry gelatin over the cream cheese mixture. Return to refrigerator and allow to congeal for three to four hours. Recipe is from the "Gatherings & Traditions Cookbook," produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organization's fundraising efforts include the annual Riverfest arts and crafts festival; "Run for the Children" 5K Walk/1-mile Fun Run; and Annual Ball, featuring the "Dancing for the Children" competition." ServiceLeague.net