Editor's Choice Cookbooks
The Cookbooks below have been selected based on style, ease of use and content. If you would like your cookbook listed here please send a copy to
Cookbooks
P.O. Box 1189
Hartwell, GA 30643
Books submitted will be come the property of the editors.

This is Simply Delicious
By
Nancy Ackerman Hurley

DRIED BEEF DIP
Art & Jenny (Ackerman) Souder

1 loaf bread (not sliced) 2 green onions, chopped
3 3-oz. pkg. cream cheese with chives    (include green tops)
1/2 of (2 1/2-oz.) jar dried beef 1/2 of 7-oz. can green cilies, drained

    Slice top off loaf of bread and set aside to use as lid. Cut out inside of bread leaving 1/2" shell. Soften cream cheese in microwave. Mix with dried beef, onions and chilies. Fill bread with mixture; place "lid" on top. Wrap in foil; bake in 350 degree oven for 1 hour. Cut "lid" into bite-sized pieces and serve with dip. Bread removed from inside loaf may also be used.

 

BETTY'S SALAD
Carl & Virginia (Halbach) Ackerman

1/2 pkg. fresh spinach 1 (14 to 15-oz) can bean sprouts
1 head lettuce    drained
1 8-oz can sliced water chestnuts 3 hard-boiled eggs, chopped
  drained and sliced julienne style 1 lb (10 strips) crisp bacon, crumbled

    In a 9x13" glass dish, layer ingredients as follows (do not toss): Tear lettuce into small pieces and layer evenly in bottom of pan. Tear off stems of fresh spinach and tear leaves into small pieces layering evenly over the lettuce. Sprinkle the sliced water chestnuts evenly over spinach. Sprinkle drained bean sprouts over water chestnuts. Sprinkle chopped eggs evenly over bean sprouts. Sprinkle crumbled bacon on top. Cover with plastic wrap and refrigerate until serving. Add Dressing just before serving. (Do not toss.) Serve with large spoon taking some of all layers and placing them on plate.

Dressing:
1 C. salad oil 2 tsp. Worcestershire sauce
1 sm onion, diced fine 1/2 C. sugar
1/3 C. catsup 1/4 C. tarragon vinegar

    Place all ingredients in a jar with cover (pint or larger) Rock back and forth in jar (several times) while preparing salad, to dissolve sugar. You may make Dressing ahead and refrigerate.

Ed. Note: Delicious! Serves 8 generous servings using 1/2 haed lettuce. Tastes good the next day even though not as crisp.

AUTUMN PORK CHOPS
Mark & Lisa (Kozma) Hecklinger

6 pork loin or rib chops 3 med. apples, core and
1/4 tsp. salt    cut into 1" rings
1/8 tsp. pepper 1/4 C. margarine or butter, melted
2 med. onions, slice and 2 T. honey
   separate into rings 2 T. water
2 med. acon squash, seed and 1 tsp. pumpkin spice
   cut into 1" rings

    Cook pork over medium heat until brown on both sides. Place pork in ungreased 13x9x2" baking dish: sprinkle with salt and pepper. Arrange onions, squash and apples on pork. Mix remaining ingredients and pour over apples. Cover and cook in 350 degree oven until pork is done and squash is tender, 45 to 55 minutes. Serve pan drippings (Sauce) over pork.

CHICKEN FLORENCE
Jack & Carolyn (Dougherty) Bollinger

8 boneless, skinless chicken breasts 1 can cream of mushroom soup
8 slices bacon, thin 1 C. sour cream

    Spray a 9x13" baking dish with Pam. Roll up chicken breasts and wrap a slice of bacon around each breast in spiral fashion and place, seam side down, in baking dish. Mix soup and sour cream together; pour evenly over chicken. Bake, uncovered, for 3 hours ate 275 degrees of 1-1/2 hours ate 350 degrees.
    The slow bake method produces the best results
Ed Note: This makes a tender meat in an elegant sauce. I've left out the bacon for a different yet still excellent flavor. You can make this a day ahead and keep in refrigerator until ready to bake.

CHOCOLATE CHERRY BARS
Don & Caroline (Berman) Hecklinger

1 pkg. fudge cake mix 1 tsp. almond extract
1 21-oz. can cherry pie filling 2 beaten eggs

    Hand stir all ingredients and spoon into a greased 9x13" or 15x10" jelly-roll pan. Bake for 20 to 30 minutes, depending on your oven.

Frosting:
1 C. sugar (granulated) 1/2 C. milk
5 T. butter 6 oz. chocolate chips

    Combine sugar, butter and milk in saucepan. Bring to boil for 1 minute. Stir in chocolate chips and spread over cooled cake.

Ed Note: This is a take off on the Texas Sheet Cake. I like it as well and it is so easy!

APPLE STREUSEL
Don & Caroline (Berman) Hecklinger

6 med.-sized apples 1 C. flour
2 T. sugar 1/2 C. brown sugar
1/4 tsp. cinamon 1/2 C. butter
1/8 tsp. nutmeg

    Place peeled and sliced thin apples in greased 9x13" pan. Sprinkle with sugar , cinnamon and nutmeg mixture. Combine flour and brown sugar. Cut in butter and rub with fingers to make crumbs. Sprinkle over and between apples and pat smooth. Bake at 425 degrees for 30 minutes or until apples are brown. Serve with whipped cream or ice cream.

Ed Note: This cookbook also contains Sour Dough Bread & Starter, Amish Friendship Bread & Starter, Friendship Fruit Starter and hundreds of other taste tempting recipes.

Make Checks Payable to:
Nancy (Ackerman) Hurley
1261 Tranquility Lane
Hartwell, GA 30643.
$10.50 including postage and handling

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