BREADS

Banana Bran Bread

Bernese Braided Bread

Easy Pizza Dough

Easy Yeast Bread

Mexican Skillet Corn Bread

Russian Blini

EGGS

Country Crepes

Fresh Boiled Eggs

DESSERTS

Berry Cheesecake

Bread Pudding

Cherry Pudding

Chocolate Buttermilk Cake

Peach-Berry Cobbler

MISCELLANEOUS

Baked Artichoke Dip

Broccoli Bake

Cheese and Beans

Chesapeake House Corn Pudding

Cranberry Thistle Corn Pudding

Christmas Peas with Pecans

Fried Flowers

Rhubarb Salad

Sausage Gravy

Strawberry Nut Salad

POTATOES

Boiled Potatoes

Monster Mash

Pierogies

Potato Pancakes

Sweet Potato Casserole





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The Appalachian region, as with other areas, raises money for much-needed community services, including food pantries, through fund-raising projects including cookbook sales. "When the Rev. Geraldine Swaggerty was called to feed the hungry, she responded by creating the Kitchen of Hope. The minister opened the food kitchen in February 1999 at her church, Full Gospel Mission, on East Sevier Avenue [Kingsport TN]. Since its inception, well over 5,000 people have eaten meals in the dimly lit basement of the brick building. Now, the volunteers who run the agency are in desperate need of supplies and seek the support of the community. ‘‘If I could get 25 churches or 25 people to donate $25 a month, then that would keep our heads above water,” Swaggerty said.... 'We’ve had as many as 74 people in one day, I believe that’s our record. They come in spurts,' Swaggerty said. Normally, around 50 people who have trouble making ends meet attend the meals.... The Second Harvest Food Bank provides some supplies to the kitchen but donations of any kind are always needed, Swaggerty said...." Kitchen of Hope Appeals to Community for Help, by Chelsea Shoun in Kingsport Times News, March 20, 2000

• Cooler temperatures are baking time! Here's a welcome healthy treat for breakfast, as a basis for lunch-time sandwiches, or with supper. Makes a 1 pound loaf.
  Banana Bran Bread
  1/3 cup shortening, 3/4 cup sugar, 1 egg, well-beaten, 2 cups bran flakes, 1-1/2 cups sifted flour, 2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. baking soda, 1/2 cup chopped nuts, 1-1/2 cups mashed banana pulp, 2 tblsp. water, 1 tsp. vanilla.
  Sift together flour, baking powder, soda, salt and set aside. Cream shortening and sugar until light. Add egg and bran flakes and combine well. Add water to banana pulp and add alternately with dry ingredients to creamed mixture. Stir in vanilla. Pour into a large loaf pan and bake at 350 degrees for about 70 minutes.
  (Recipe courtesy of Shenandoah Seasons bi-monthly "Country Kitchen Journal," available in hardcopy by subscription. E-mail elizcot@shentel.net with SASE for a sample copy.)

• Cold weather is perfect bread-baking time! Let the dough rise by the woodstove (or preheat the cookstove to warm, turn it off, and place a pan of boiling water on a rack under the rising loaves).
  Bernese Braided Bread -- This recipe originally is from the lush farmlands of the Bernese valleys in Central Switzerland. Today the Braided Bread is found all over Switzerland and is especially known as the "Sunday Bread".
  You'll need: 5 tbs. butter, 1 cup milk, 3 flat tsp. yeast, 2 cups flour, 1 tsp. sugar, 2 egg yolks, beaten, pinch of salt. Melt butter in a small pan (careful not to burn) and remove from heat to cool. Mix yeast with a little milk until liquid. Add the sugar, about half of the egg yolks, the milk and the cooled melted butter. Mix well. Sieve the flour and salt into a large bowl. Pour the yeast mixture on the flour. Mix thoroughly. Place dough out on a clean, floured board or table and knead until smooth. Leave to rise in a warm place until the dough has doubled in volume (approx. 2 hours).
  Divide dough into two equal parts and roll into lengths of about 10" long. Lightly twist ends together, making a braided loaf shape. Brush with the remaining egg yolk. Bake on a greased baking sheet at 350 degrees (F) for about 30 to 35 minutes or until well risen and golden brown.
  (Recipe courtesy of Cornucopia! Baskets Full of Life's Pleasures. Copyright (c) 1996 jaamb. All Rights Reserved.)

• Easy Pizza Dough -- Follow recipe above, omitting dry milk from the ingredients. Divide dough into two balls. Push, pull and stretch them into two greased cast-iron frying pans or onto greased cookie sheets. Allow to rise for half an hour or so. Pile on your favorite pizza toppings and bake at 425 degrees for about fifteen minutes.

• Easy Yeast Bread -- Measure three cups of flour (one can be wheat) into a food processor along with a few tablespoons of sugar (you need this for the yeast to rise) and a few tablespoons of butter. Add teaspoon of salt and one-third cup of powdered milk. Sprinkle packet of yeast onto one-quarter cup of warm water and let it sit for five minutes. Turn on processor to mix dry ingredients and pour yeast mixture along with three-quarters of a cup of warm water slowly into processor. Mix for one minute. Dough should cling together and away from processor sides. Shape dough into ball, place on greased cookie sheet, cover with damp towel and allow to rise in a warm place for an hour. Heat oven to 350 degrees and bake bread for about forty-five minutes. You can vary this recipe by adding spices you like to the dough and by brushing milk and sesame or poppy seeds over the top before it rises.

• Mexican Skillet Corn Bread -- Cornbread is a valley tradition. This delicious, rich version of buttermilk cornbread is laced with chilies, bacon and Cheddar cheese!
  You'll need: 1 small can chopped green chilies; 1/2 small jar roasted red peppers; 6 slices of bacon; Vegetable oil; 1 cup cornmeal; 1/2 cup flour; 2 Tbs. sugar; 2 Tbs. hot chile powder; 1/2 tsp. salt; 1/2 tsp. each baking powder and baking soda; 1 cup buttermilk; 2 large eggs, beaten; 1 cup grated sharp Cheddar cheese; 3 Tbs. melted sweet, unsalted; and Butter.
  Preheat oven to 350-degrees (F). Chop chilies and bell pepper into small dice. In a 9" cast-iron skillet, cook the bacon over moderate heat until crisp, 5 minutes. Drain bacon and crumble it. Discard the bacon fat and wipe skillet clean. Coat the skillet with a thin film of vegetable oil. In a large bowl, stir together cornmeal, flour, sugar, chile powder, salt, baking powder and soda. Add buttermilk, eggs, cheese, bacon, chilies, pepper and melted butter. Stir well. Pour the batter into the skillet and bake for about 40 minutes, until firm. Serve warm. NOTE: Instead of a 9" skillet, you can use an 8"x10" glass baking dish and double the ingredients for a puffy bread. In fact, doubling the recipe is highly recommended.
  (Recipe courtesy of Cornucopia! Baskets Full of Life's Pleasures. Copyright (c) 1997 jaamb. All Rights Reserved.)

• Russian Blini -- The week before the beginning of Lent is called Maslenitsa and it signals the end of Winter. All during that week, Blini are served as a symbol of sun and Spring.
  You'll need: 2 cups milk, warmed; 2 tbs. yeast; 1-1/2 cups plain flour; 1/2 cup buckwheat flour; 2 eggs, separated; 4 tbs. butter, melted; 1/2 tsp. salt; 2 tsp. sugar. Dissolve the yeast in one cup of tepid milk taken from the 2-cup ingredient. Add a tsp. of flour and place the mixture in a warm place. When the mixture has risen and doubled, add the rest of the tepid milk, the sifted flour, sugar, salt, melted butter and egg yolks. Beat this mixture to a very smooth batter. Place in a warm place to rise again. When the volume has doubled, knead it lightly and let it rise once more. This process can be repeated once more. Add the whisked egg whites. Heat a little oil or butter in a 8" to 9" frying pan and fry dollops of the mixture to make pancakes that are rather thicker than usual. Allow 2 to 3 pancakes per person; serve with melted butter and sour cream. Caviar can be served separately. [Recipe courtesy of Cornucopia! Baskets Full of Life's Pleasures. Copyright (c) 1996 jaamb. All Rights Reserved.]