Paul's Stromboli
From Liberty National Bank Cookbook
Submitted by Amy Vermillion, Ada
1 tube refrigerated pizza dough
1/2 pound deli ham slices
1 package pepperoni
1 jar pizza sauce
1 package mozzarella cheese
Roll dough out to rectangle shape. Spread pizza sauce over all of the dough. Place ham, pepperoni and cheese on half of the dough. Fold dough over, pinch all sides closed.
Squash and Apple Bake
(Provided by the Bluffton University Nutrition Association)
2 lb. butternut, acorn squash
2-3 apples
1/2 cup brown sugar
1/4 cup butter or margarine
1 Tbsp. flour
1 tsp. salt
1/4 cup chopped pecans (optional)
Add nutmeg and cinnamon to taste
1 - Cut the end of the squash and peel. Peel and core the apples. Cut the squash and apples into 1 inch cubes and place in casserole dish.
Bluffton's newest cookbook is from an institution with the youngest residents. Bluffton Child Development Center released "Kitchen Classics" cookbook this fall. Copies are available at the Center for $12.
The book has 84 pages of recipes plus an index of recipes and additional information like ingredient substitutions, counting calories, and even napkin folding.
All recipes are from students (with help from their parents).
Here's a sample:
Five Minute Chocolate Mug Cake
From Jessica Dailey, mother of Carter, Caitlin and Coby
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
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).
