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Iconic Bakery: Care for a glass of spiced iced tea?

Posted by Fred Steiner on August 13, 2013 - 4:49pm

Care for some cold ice tea on a hot August afternoon?

Spiced Tea
From Evelyn Kalutz, mother of Ann McDowell
From the Ada Sesquicentennial Cookbook

6 c. water
4-5 family tea bags
1 tsp. cloves
1 cinnamon stick - 2 if small
1 - 6 oz. can frozen orange juice
1 - 6 oz. can frozen pineapple juice
1 - 6 oz can frozen lemonade
sugar to taste

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Iconic Bakery: What to do with all those peaches!

Posted by Fred Steiner on August 8, 2013 - 9:12pm

Fresh Peach Cobbler
Recipe from Cathy Carroll

3 c. sliced fresh peaches
1 1/2 c. sugar
1 stick butter or margarine
3/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk

Mix peaches in 1 cup sugar. Let stand. Put butter in 2 quart casserole, place in 325 degree oven to melt. Combine remaining sugar, flour, baking powder, salt and milk.

Pour over melted butter (do not stir). Spoon speaches on top of butter (do not stir).

Bake at 325 degrees for 1 hour.

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Iconic Bakery: A different variation of chicken wild rice salad

Posted by Fred Steiner on August 5, 2013 - 10:54am

Chicken Wild Rice Salad
Karen Tressel, Ada, from the Liberty National Bank Cookbook

Ingredients:
1 cup wild rice, cooked
2 cups grapes
Chopped celery
1 cup cashews
3 cups chicken
1 cup water chestnuts, sliced
Chopped onion

Dressing
2 cups Miracle Whip
1 Tbsp. soy sauce
Dash of dill weed
1/4 tsp. curry
1 tsp. seasoned salt

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Iconic Bakery: The answer to what to do with all those zucchini

Posted by Fred Steiner on August 1, 2013 - 12:08pm

Here's what you can do with all those zucchini in your garden. Create a zucchini pie. This recipe is from the Bluffton Relay for Life Bluffton Community Cookbook II. Copies are on sale at Village Cut 'n' Curl, Cherry St.

ZUCCHINI PIE - From Audra Ream

1 c. cooked zucchini
1 c. sugar
1 egg
1 tbsp. flour
1 c. evaporated milk
1 1/2 tbsp. melted butter
1 tsp. vanilla

Drain the cooked zucchini and all ingredients together in a blender and mix well. Put in pie shell and sprinkle with cinnamon and sugar.

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Iconic bakery: What to do with all the sweet corn?

Posted by Fred Steiner on July 23, 2013 - 1:29pm

Here's a seasonal recipe from the Liberty National Bank, Ada, cookbook.

Buttery-Onion Corn on the Cob
Recipe by Sue Zimmer, Ada
1/2 cup butter, melted
1 envelope onion soup mix
4 medium ears sweet corn, husks removed

In a small bowl, combined butter and soup mix; rub over corn. Place each ear of corn on a 12 by 10 inch piece of heavy-duty foil. Fold foil over corn and seal tightly.

Bake at 450 degrees for 15-20 minutes or until corn is tender, turning once. Serves 4.

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Cool down with this easy no-bake Lemonade Pie recipe

Posted by Fred Steiner on July 18, 2013 - 11:24am

The Icon discovered some great recipes in the "Ada Stands United Then and Now," cookbook. It was printed for the Ada sesquicentennial. Copies are available while they last in the Ada village office for $6 each.

We've selected something that doesn't require you to turn on the oven. Here you go. (And if you'd like to submit a recipe, simply send it to: [email protected]

BECKY HIESTER'S LEMONADE PIE

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