Document 84612

Recipes and Memories
by Staff of the Edwardsville Public Library
Edited by C. Alana Tibbets
Photographs by C. Alana Tibbets, Lisa Engelke (green salad), Deanne
Holshouser (bananas) and Susan Carr (spinach pie).
Vintage Edwardsville Public Library Postcard and Francis Weir oral history
provided courtesy of the Edwardsville Library History Archives.
This cookbook is a free and unencumbered work placed in the public
Main Dishes
Wild Rice Acorn Squash
Chicken & Dressing Casserole
Pork Vindaloo
Cheese Pie/Spinach Pie
Shanghai Noodles with Spicy Beef Sauce
Rhea’s Stuffed Bell Peppers
Restaurant Style Steak
Dad’s BBQ chicken
White Chili
Easy Spicy Chili
Broiled Tilapia With Thai Coconut Curry Sauce
Pork Medallions With Mustard Sauce
Appetizers, Soup & Salads
Appetizer Meatballs
Crab Puffs
Red Lentil and Sweet Potato Soup
The Pasta House Company Salad
Baby Pea and Corn Salad
Side Dishes
Onion-Roasted Potatoes
Salt and Sugar Pickles
Company Potatoes
Green Beans With Asian Flavors
Herb Roasted Veggies
Side Dishes, Continued
Chipotle Chard
Garlic Green Beans
Roasted Butternut Squash Combo
Spinach Casserole
Sweet Potato Hash with Brown Butter and Sage
Breakfast, Breads & Brunch
Not Your Mama’s Sunday Brunch Oatmeal
Banana-ry Banana-who Nut-less Banana Bread
Swedish Pancakes
Leslie’s Granola
Banana Bread
So-Easy Over Night Rolls
Oat Bread
Spinach & Feta Quiche
Ginger Peach or Strawberry Ice Cream
Applesauce Cake
Chocolate Kahlua Cake
Purple Prune Plum Torte – Plaumenkuchen
Cherry Chocolate Bars
Whole Wheat Chocolate Chip Cookies
Carrot Pudding
The Cheesecake Factory White Chocolate
Raspberry Truffle Cheesecake
Sweet Potato Pie
Doug’s Apple Lasagna
For over 100 years, the Edwardsville Public Library (EPL) has been a local institution
(visit our website for a short history). During those years, food has been an integral part
of operations, either behind the scenes or as part of public celebrations and fund-raisers.
Today the library staff is treated to a generous and near-constant supply of snacks from
our patrons and one another. We spend a considerable amount of time discussing the
merits of cookbooks of all types and love to compare recipes. New additions to the
cookbook collection are met with delight and those withdrawn after years of heavy use
are mourned when they leave. I can honestly say I've never worked anywhere as food
happy as the EPL - I think it’s great.
As in the case with any organization, it is the people within who define it. The staff is a
cross section of Edwardsville, IL and the recipes found here reflect this diversity. Foods
from around the country, across decades and multiple print and internet sources can be
found within these pages. A wonderful group of people has created a wonderful
assemblage of recipes.
This cookbook began as a gift to celebrate a long-time colleague's retirement. Collections
of recipes by and for friends are a common way to mark turning points in a person's life
and reflect the shared events and personalities of all involved. Such is the case here. As
favorite recipes were given to me and I read each, I was struck by how closely the
choices mirrored the personalities and habits of the donors. I can clearly picture each of
my colleagues preparing their signature dishes. Part of my editing task was to
photograph many of the dishes for the original cookbook (sadly, not many of those
images could make their way to the e-version). I had the lucky job of preparing and
testing most of the recipes in order to have completed dishes to photograph. I can attest
to the deliciousness of everything presented herein.
During the initial stages of this project, our then Director, Deanne Holshouser, agreed
that e-versions of the cookbook should be available. It is a mark of our times that this
simple compilation of recipes for a friend could make its way around the world and be
shared with readers everywhere, not just those in Edwardsville. It is with pleasure and
generosity of spirit that we present this collection for your enjoyment and nourishment.
C. Alana Tibbets, editor
Wild Rice Acorn Squash
This recipe is easy to make. Most of the time for this meal is in the wait.
2 acorn squash, halved and seeded
1 (6 ounce) package dry corn bread stuffing mix
2 teaspoon butter
1 onion, diced
1 clove garlic, minced
1 cup chopped fresh mushrooms
1 cup long grain and wild rice mix
2 sprigs fresh sage, chopped
2 cups vegetable stock
1. Preheat oven to 350 degrees. Lightly grease 2 baking pans and place the cleaned-out
squash, cut side down, into the pans. Bake in the preheated oven until barely soft to the
touch, about 25 minutes.
2. Make the stuffing mix as instructed on the package, and set aside.
3. Melt the butter over medium heat in a saucepan, and cook and stir the onions and
garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook
and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage,
and cook and stir the rice and vegetables until the vegetables begin to brown, about 5
minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer
the rice mixture until tender, 30 to 40 minutes.
4. Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture
into the centers of the squash without packing it. Return the stuffed squash to the oven
and bake until the squash are tender and the stuffing is hot, about 15 more minutes.
Serves 4
Submitted by Zach Henderson; adapted from an internet recipe
Chicken & Dressing Casserole
3 cups cooked chicken
½ cup diced onion
½ cup sliced mushrooms
½ cup diced celery
1 box cornbread stuffing
1 can chicken broth
3 tablespoons butter or margarine
1 1/3 cup milk
1 can cream of mushroom soup.
1. Sauté onion, mushrooms, and celery in olive oil until tender.
2. Cut up chicken, mix with vegetables, spread in bottom of greased 13 x 9 inch pan
3. In large bowl melt butter or margarine in microwave. Stir in chicken broth.
4. Add stuffing mix and stir to moisten. Set aside.
5. Mix together soup and milk in separate bowl. Pour soup mixture over the chicken.
6. Spoon moistened stuffing mix over the chicken mixture, spreading evenly.
7. Bake in preheated 350 degree oven for 45 minutes to one hour until topping is
browned and mixture is bubbly.
Serves 6-8
Submitted by Leslie Archer; family recipe
Pork Vindaloo
This is one of my husband's favorite recipes. He looks through all the cookbooks and
magazines I bring home from the library and always finds something great I've
missed. This vindaloo became a favorite for both of us because it is so flavorful, tender
and easy to prepare.
2 teaspoons grated fresh ginger
1 teaspoon dry mustard
½ teaspoon cumin
¾ teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon turmeric
½ teaspoon black pepper
½ - 1 teaspoon red pepper flakes (we like it hot!)
¼ teaspoon ground cloves
2 tablespoons cider vinegar
2 cloves garlic, minced
1 ½pounds pork loin, cut into 1 ½ inch cubes
1 ½cup sliced sweet onion
1 can chopped tomatoes
1. Combine all spices in a non-reactive bowl. Add pork and mix well to coat with spice
mixture. Add onions and mix. Marinate for 30 minutes.
2. Heat a large pan over medium high heat. Add pork mixture and sauté until browned.
Stir in tomatoes. Cover, reduce heat and simmer 30 minutes or until pork is tender.
3. Serve with hot basmati rice.
Serves 6
Submitted by Alana Tibbets; adapted from Cooking Light Magazine
Cheese Pie/Spinach Pie
4 eggs
1 pound cottage cheese curds, drained
4 ounce package of crumbled feta; crumble further with a fork
optional: one small box frozen spinach, drained and squeezed dry
one box frozen puff pastry
a pinch of salt if you like
1. Preheat oven to 350.
2. Mix eggs and cheeses. Add frozen spinach if you want spinach pies; cheese cloth
works well to squeeze it dry. Add a pinch of salt if you like.
3. Defrost and roll out puff pastry about 3 inches larger than a 9x12 inch pan. Drape one
sheet in the pan, with the excess just hanging over the edge of the pan. Put in the filling,
and drape the other sheet of dough on top. Cut off extra dough hanging down. Roll the
remaining edges together so it seals. If you want a thin
pie, don’t fill the pan as much and bake the extra in a covered dish as a soufflé of sorts.
4. Bake for 45-50 minutes until it is brown. When it comes out of the oven, the crust will
be puffed up. Lay a clean towel over the crust until it falls flat. Eat hot or cold.
Serves 12 -16
Submitted by Susan Carr; family recipe
Shanghai Noodles with Spicy Beef Sauce
2 tablespoons peanut oil
2 teaspoons minced garlic
1 ½ teaspoons minced fresh gingerroot
¼ teaspoon crushed red pepper
1 ½ cups chopped onion
1 pound ground beef, fully cooked
1 cup chicken broth, divided
1/3 cup hoisin sauce
¼ cup low-sodium soy sauce
¼ cup dry cooking sherry
2 tablespoons cornstarch
16 ounces vermicelli noodles, cooked and drained
2 tablespoons toasted sesame oil
½ cup diagonally sliced green onions
1. Heat large skillet until hot; add oil, garlic, gingerroot and pepper flakes. Sauté about 6
seconds. Add onion; stir fry until onion is transparent. Reduce heat to simmer. Add
ground beef.
2. In a small bowl, combine ½ cup chicken broth, hoisin sauce, soy sauce, and sherry.
Stir into meat mixture. Cover and simmer for 10 minutes, stirring occasionally.
3. Dissolve cornstarch in remaining chicken broth. Slowly stir into meat mixture;
simmer and stir until sauce is thick.
4. In separate bowl, combine hot noodles and sesame oil. Pour sauce over noodles; toss
gently to combine. Top with green onions.
Serves 6-8
Submitted by Denise T.; friend's recipe
Rhea’s Stuffed Bell Peppers
This is my grandmother’s recipe. I love that I have it written out in her handwriting. It
is a great comfort food, and I always double the recipe because the peppers freeze
beautifully and the taste just keeps getting better!
6 large green bell peppers
1 pound ground beef
½ pound seasoned, bulk sausage
½ cup onion, finely chopped
½ cup celery, finely chopped
1 ½ cups cooked rice
salt and pepper to taste
2 cups tomato sauce
cornflake crumbs
1. Wash peppers; cut in half lengthwise; remove seeds, stems, and seed parts leaving a
clean shell.
2. Place peppers in boiling, salted water for about 3 minutes until almost tender. Drain.
3. Slightly brown ground beef and sausage together, stirring to keep meat in separate
particles. Remove meat, leaving fat in skillet.
4. Add onion and celery to fat and cook over low heat until soft, but not brown. Drain off
fat and add vegetables to meat.
5. Add rice to meat mixture and season to taste with salt and pepper. Moisten with
about half of the tomato sauce. If mixture becomes too dry, add more sauce; if too moist,
add a few cornflake crumbs. The cornflakes add a nice flavor to the mixture.
6. Fill peppers with mixture and place in shallow baking dish containing a small amount
of water. Before baking, pour remaining tomato sauce over stuffed peppers.
7. Bake at 375 degrees for 25-30 minutes or until browned. During last 10 minutes of
baking time, top each pepper with tomato catsup for added zest.
Serves 6-8
Submitted by Karen Klaus; family recipe
Restaurant Style Steak
2 (8 ounce) filet mignons or sirloins
4 teaspoon kosher salt
4 teaspoon freshly ground pepper
1 stick butter
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon parsley, chopped
1 tablespoon thyme, chopped
½ teaspoon grated lemon zest
1. Take ½ stick butter, softened, and mix with garlic, chopped herbs, and lemon zest.
Form into log and refrigerate.
2. Generously season the filets with the salt and pepper, approximately 1 teaspoon of
each per side.
3. Preheat the oven to 400 degrees. Then heat the remaining ½ stick butter and olive oil
in a cast iron skillet to a screaming hot temperature on top of the stove.
4. Sear the filets in the pan for about 2-3 minutes per side, or until a nice brown crust
has formed. While the steak is searing, continue to spoon the residual butter in the pan
on top of the meat while it’s cooking.
5. Once both sides are seared, place the entire skillet in the center of the oven for about
Eight minutes, depending on how thick your steaks are. Eight minutes will give you
about a medium steak 6. In the last minute of cooking, take the log of butter and slice a
nice thick piece to place on top.
Serves 2
Submitted by Anne Wolfe; adapted from Pinterest recipe
Dad’s BBQ Chicken
My dad’s chicken recipe was well known in our extended family. This recipe brings
back memories of smoky grills, storytelling, and laughter. I now often adapt this for
chicken wings, baking the wings first and then putting them in a slow cooker with the
sauce on top.
2–3 pounds of chicken parts or chicken wings
½ cup oil
¾ cup lemon juice
1 ½ teaspoons Tabasco or Frank’s hot sauce (I use more, we like spicy!)
1 ½ teaspoon salt
¼ cup water
3 tablespoons sugar
1. Mix everything but chicken in sauce pan, heat until boiling.
2. Place chicken on hot grill and baste with sauce until chicken is done.
1. Bake chicken wings until crispy, basting frequently with sauce.
2. Place wings in slow cooker, pouring reserve sauce on top. (Can leave on low for
several hours.)
Serves 6
Submitted by Deanne Holshouser; family recipe
Easy Spicy Chili
1 package Bear Creek “Darn Good Chili” mix
one (6 ounce) can tomato paste
1 can Ro-tel tomatoes and green chilies (see note)
1 pound “hot” bulk sausage *½ cup each chopped green peppers, onion and celery
¼ teaspoon minced garlic
1. Brown sausage. Drain and crumble. Set aside.
2. Prepare soup mix according to instructions, except use only 6 cups of water. Add
tomato paste. Simmer 10 minutes
3. Add Ro-tel, sausage, chopped vegetables and garlic.
4. Simmer 20-25 minutes more.
5. Garnish with shredded cheese, chopped onions and/or corn chips.
*For milder chili, use one can of diced tomatoes and ground beef or chicken.
Serves 4-6
Submitted by Jackie Burnside; adapted from chili mix box
White Chili
This dish reminds me of going to the Lewis & Clark Restaurant in St. Charles at Christmastime.
4 boneless, skinless, chicken breast halves
5 cups water
1 onion, chopped and divided
2 tablespoons butter
2 ribs celery, chopped (about 1/3 cup)
3 (16-ounce) cans Great Northern beans, rinsed, drained and divided
3 (4.5-ounce) cans chopped green chilies
1 cup canned chicken broth
1 teaspoon ground cumin
1 bay leaf
1 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon fresh cilantro, chopped
1. Place chicken, water and half of onion in a large Dutch oven over medium-high heat;
cook 15-18 minutes or until chicken is tender.
2. Remove chicken, reserving broth in Dutch oven. Cut chicken into bite-size pieces; set
3. Melt butter in a skillet; add celery and remaining onion; sauté until tender.
4. Stir chicken, celery mixture, 2 cans beans, green chiles, canned chicken broth, cumin,
bay leaf, salt and red pepper into broth in Dutch oven and bring to a boil. Reduce heat to
medium-low and cook 1 hour, stirring frequently, until thickened.
5. Process remaining can of beans in a blender until smooth, stopping to scrape down
sides. Stir bean puree into chili. Heat through.
6. Remove and discard bay leaf; stir in cilantro just before serving with desired
7. Suggested toppings are tortilla chips, shredded Colby-Jack cheese, salsa, and/or sour
Serves 6-8
Submitted by Karen Klaus; personal recipe
Broiled Tilapia With Thai Coconut Curry Sauce
4 tilapia fillets or other mild fish
1 teaspoon dark sesame oil
1 tablespoon peanut oil
2 teaspoons minced fresh ginger
2 garlic cloves, minced
½ tube lemon grass
1 red bell pepper, chopped
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons roasted red chile paste
2 teaspoons red curry past
½ teaspoon ground cumin
4 teaspoons low sodium soy sauce
1 tablespoon brown sugar
½ teaspoon salt, divided
1 (14 ounce) can coconut milk
2 tablespoons chopped fresh cilantro
2 cups hot cooked basmati rice
Garnish: sprays of cilantro, 1 lime cut in quarters, 1 sliced red hot pepper, sliced basil leaves
1. Preheat broiler.
2. Heat oils in large nonstick skillet over medium heat.
3. Add ginger, garlic and lemon grass; cook 1 minute.
4. Add peppers and onions; cook one minute.
5. Stir in curry powder, curry paste and cumin; cook 1 minute.
6. Add soy sauce, sugar, ¼ teaspoon salt and coconut milk; bring to a simmer (but do
not boil).
7. Remove from heat and stir in cilantro.
8. Brush fish with ½ teaspoon sesame oil and ¼ teaspoon salt and place on baking
sheet coated with cooking spray.
9. Broil 7-10 minutes or until fish flakes easily when tested with a fork and brown in
10. To serve, place ½ cup rice in a bowl. Add 2/3 cup of the sauce, followed by a piece
of fish. On top of fish, spoon the rest of the sauce and add whatever garnishes you’ve
Serves 4
Submitted by Theresa Sweezey; adapted from an internet recipe
Pork Medallions in Mustard Sauce
2 tablespoons vegetable oil
2 tablespoons coarse-grain mustard
¼ teaspoon salt
½teaspoon coarsely ground pepper
1 ½pound pork loin
¼ cup dry white wine
1. Stir together first four ingredients. Rub mixture over pork, place in large ziplock bag
or wrap in plastic wrap and chill for eight hours.*
2. Place pork on lightly greased shallow roasting pan.
3. Bake at 450 degrees for 15 minutes. Reduce temperature to 400 and bake 15 minutes
more, basting with white wine after 10 minutes.
4. Slice and serve with Mustard Sauce.
*If you don’t have a chance to chill the pork for the full eight hours, don’t worry.
Sometimes I end up wrapping it up when I get home from work because I forgot to do it
in the morning, then it’s only chilled for an hour or so before baking. Doesn’t matter –
still turns out great!
Mustard Sauce
1 ¾ cup whipping cream
¼ cup coarse-grain mustard
1/8 teaspoon white pepper
Cook cream in saucepan over medium heat for 20 minutes or until reduced to about 1 ¼
cups. (Do not boil). Stir in remaining ingredients and cook for a few minutes more.
Serves 4
Submitted by Pam Osley; adapted from Southern Living Cookbooks
“My favorite food memories at the library revolve around Christmas every year. We are
so fortunate to have such great library patrons, many of whom have become friends over
the years. We always hope we provide services they need and a smile to brighten their
day and they respond in kind, generously showering us with goodie baskets during the
holidays. In early December, we begin to receive deliveries of cookie tins and baskets of
home baked goods, not to mention lovely boxes of candy. There is such a variety of items
that we all find our favorites, and, needless to say, the treats don’t last long! But the
really wonderful thing is the good will, the sharing of best wishes, and the feeling of
community these yummy offerings convey. I’d like to say thanks to all our patrons for
making the library such an enjoyable place to work.” Cary H., Assistant Director.
"The Summer Reading Program is the Youth Library's annual highlight of the year. Each
summer, the program has a different theme, with which we plan our story times,
reading clubs and kick-off parties. Some years' themes can be daunting (planning a
whole summer of activities relating to things living underground?), while others are
received with great anticipation and an abundance of ideas. Our 2012 Summer Reading
Program theme, "Reading is Soooo Delicious!", was met with excitement from both staff
and patrons alike. Who doesn't like talking, reading, singing about and eating food!? All
of the library's weekly teen programs had something to do with food that summer, with
events such as Junk Food Wars, a Food Fear Factor, a Chocolate Lovers' Party, and a
Cake Decorating Class. That one summer ended up having the highest amount of teen
participation - in both reading clubs and program attendance - the library had ever
seen! It seems safe to say that books and food complement each other very well!" Anne
Wolfe, Youth Services Librarian.
“I once checked out a simple cookbook from the children’s room to a young boy and his
mother. I jokingly said, “You know, you have to return the book with a sample.” Two
weeks later, he sweetly put a plate of cookies on the circulation desk. Another food
related item – Several older men came daily to read the papers and quietly visit in the
reading room. In the building near what is now the children’s circulation desk was a
sink, and an under the counter refrigerator in a small staff closet. One of the older men
realized that the room was unlocked and started leaving fresh eggs from his urban
chickens for his friends. We were a “full service library” even then :-)” Susan Lucco;
former Library Director.
"For several years, we have done a luncheon at the Library for our Carnegie volunteers
to thank them for all of their hard work. One of the first years we did this, Deanne,
Susan, and I decided to have an Italian theme and serve spaghetti. We each made meat
sauce at our homes in advance of the luncheon, and we planned to cook the spaghetti in
the kitchen at the Library. We had several large pots of water heating that day and
quickly realized the limitations of the stove here; it took forever for the water to heat up
and even then it was barely boiling. The lunch was scheduled to begin very soon, and we
were getting desperate so we started going back and forth to Susan’s house, which is
nearby, with our pots and our spaghetti. We would cook a batch or two at her house,
hurry back to the Library with it, and head back to Susan’s to cook more! It all worked
out just fine and the volunteers had no idea what had been going on—until now"! Judy
Thompson; Reference Librarian.
Appetizer Meatballs
I double, triple, quadruple, this recipe, depending on the size of the party.) I never have
any leftover! Enjoy!
1 envelope brown gravy mix, prepared according to package directions. Add ½ cup catsup, 5 tablespoons
cider vinegar, 2 tablespoons brown sugar, a dash of cloves, and a few drops of hot sauce. Simmer on very
low for 30 minutes.
1 pound hamburger
½ cup milk
½ cup onion (finely chopped)
Salt and pepper to taste
1 egg
1/3 cup dry bread crumbs
1 (5 ounce) can water chestnuts (minced)
1. Mix all ingredients together. Shape into bite-sized meatballs.
2. Fry in a little hot oil in a skillet until browned, or place meatballs on a cookie sheet
and brown in a 400 degree oven.
3. Use a slotted spoon or tongs to transfer the cooked meatballs to the sauce.
4. Heat together well. Serve in a chafing dish or on a hot tray.
5. Can make ahead.
24-36 meatballs
Submitted by Leslie Archer; personal recipe
Crab Puffs
6 English muffins (split in halves)
1 (6 ½ ounce) can crab meat (drained and flaked)
1 small Jar Olde English cheese spread
½ teaspoon garlic salt
1 (3 ounce) package cream cheese (softened)
2 tablespoons mayonnaise
Dash of Tabasco
1. Mix all ingredients together. Spread on English muffin halves.
2. Cut each round into quarters. Place on cookie sheet.
3. Cook under preheated broiler for a few minutes until slightly browned and bubbly.
Watch carefully!
4. To make ahead: place the whole rounds on a single layer on a cookie sheet, cover with
plastic wrap, place in freezer until frozen. Then cut in quarters, and they can either be
cooked at this point, or stored in a freezer until needed.
Makes 12 large or 48 small appetizers
Submitted by Leslie Archer; family recipe
Red Lentil and Sweet Potato Soup
1 tablespoon olive oil
1 medium onion finely chopped (about 1 cup)
2 teaspoons of ginger puree or about 1 ½ teaspoons of finely diced ginger root
2 teaspoons of garlic puree or about 1 ½ teaspoons of minced garlic
1 tablespoon curry powder
1 large sweet potato peeled and cut into ½ inch pieces
1 ½ cups dry red lentils
4 cans of chicken or vegetable broth
1 can coconut milk (regular or light)
Sea salt to taste
Sour cream or Greek yogurt
1. Sauté onions in olive oil for about 3 to 4 minutes until soft
2. Add ginger and garlic and sauté for another 1 to 2 minutes.
3. Add curry powder and sauté for 1more minute
4. Put onion mixture into crock pot and add potatoes and lentils.
5. Deglaze frying pan with 1 can of broth and add to crock pot along with the rest of the
6. Cook on high for four hours or until lentils are starting to dissolve and sweet potatoes
are soft.
7. At this point, mash or puree soup if you want or you can leave it as is.
8. Add coconut milk and cook on high for 20 minutes
9. Season with salt to taste.
10. Serve with sour cream or Greek yogurt if desired.
6-8 servings
Submitted by Judy Thompson; adapted from Kalyn's Kitchen
The Pasta House Company Salad
Prepare and keep separate until serving time:
Romaine lettuce – 1 head torn into pieces
Iceberg lettuce – 1 head torn into pieces
Artichoke hearts – 1 can chopped
Red pimentos – 1 small jar
Red onion – ½ cup chopped
Cheese mixture
Parmesan cheese 2/3 cup
Salt ½ teaspoon
Pepper ¼ teaspoon
Olive oil ¾ cup
Red wine vinegar ¼ cup
Mix lettuces, vegetables, cheese mixture, and dressing when ready to serve.
Serves 4
Submitted by Lisa Engelke; friend's recipe
Baby Pea and Corn Salad
1 (16-ounce) package frozen baby peas, thawed
1 (16-ounce) package frozen white and yellow corn, thawed
1 cup chopped and peeled jicama
2/3 cup sliced celery
¼ cup sliced green onions (about 4 green onions)
1/3 cup chopped red pepper
½ cup seasoned rice vinegar
2 tablespoons brown sugar
½ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon snipped fresh parsley
1. In a large bowl combine peas, corn, jicama, celery, green onions, and red pepper.
2. For dressing combine vinegar, brown sugar, salt, pepper, and parsley in a screw-top
jar. Cover and shake well. Pour dressing over vegetable mixture. Cover and chill for 1 to
2 hours.
Serves 10-12
Submitted by Judy Thompson; adapted from a neighbor's recipe
“The Route 66 Festival has been celebrated in Edwardsville City Park (surrounding the
library) on the first Saturday in June for many years. One year, another staff member
and I were working on Route 66 Saturday when Marian Clark, author of the Route 66
Cookbook, came to the desk of the Children’s Department. Ms. Clark introduced herself
and told us she was writing the cookbook and asked if we know of any foods or recipes
that were unique to the area. We started brainstorming and came up with pork steaks,
toasted ravioli, gooey butter cake and mostaccioli. Ms. Clark asked if I know how
mostaccioli was made. Since I do not consider myself a cook, but a fixer, I gave her my
semi-homemade recipe using store bought sauce. Later, after the cookbook came out, I
was astonished to find out that my recipe was included in the book. I never dreamed
that I would become “published” and in all placed a cookbook.” Barb Driesner, former
Youth Services Librarian.
“The ELFs (Edwardsville Library Friends) used to sponsor “Snacks in the Stacks.” We
would have wine, simple appetizers, maybe a string quartet, and browse through new
books laid out on tables. As a fundraiser, we could buy them at Library cost and have a
book plate dedication. It wasn’t long ago that I came across a children’s version of The
Nutcracker that had a bookplate from 1985 that I had presented in honor of my 10 year
old daughter who was taking ballet classes at the time. Another thing that comes to
mind is every time we had a potluck, which was frequent in the past, Dorothy Dodson (a
longtime library volunteer) would always state: “Everyone here at the library are such
good cooks. We really need to publish a cookbook!” I’d like to think she’s happy to
finally have the task completed.” Theresa Sweezey, Former Bookkeeper.
“Early Library Friends sponsored strawberry parties in City Park. Later the Friends
sponsored “Snacks in the Stack” to raise money for building expansion. Attendees could
have dinner, socialize and adopt a new book for the library. Mystery dinners were
popular in the late 1980’s and early 90’s. These became so popular that they had to be
moved to larger locations. Library Friends and staff members wrote, directed and
starred in these clever plays. One memorable dinner at Diamond Mineral Springs
featured the editor of the Edwardsville Intelligencer “dying” in a pool of mashed
potatoes. The Library’s Carnegie’s Books and Café brought a wonderful group of
Carnegie volunteers together. The annual volunteer thank you has featured creative and
fun food to highlight themes such as a 1900’s fashion show, a luau, and a tea party
featuring a fascinator hat contest. Libraries – still providing food for the mind, body and
soul!!!” Deanne Holshouser, former Library Director.
Onion-Roasted Potatoes
1 envelope Lipton Recipe Secrets Onion Soup Mix
4 medium all-purpose potatoes, cut into large chunks (about 2 pounds)
1/3 cup olive oil
1. Preheat oven to 425 degrees.
2. Combine all ingredients in 13 x 9 inch baking or roasting pan.
3. Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.
Serves 4
Submitted by Anne Wolfe; internet recipe
Salt and Sugar Pickles
This is the quickest, most elegantly simple technique I can imagine.
3 very large radishes
2 thin daikon radishes
2 thin-skinned cucumbers with few seeds
2 pounds seedless watermelon
1 teaspoon fine sea salt
1 teaspoon sugar
1. Prepare the vegetables and fruit and arrange in separate bowls; there should be about
1 ½ cups of each kind.
2. Halve the radishes and slice into thin wedges.
3. Cut the cucumbers crosswise into slices about ¼ inch thick.
4. Remove the rind of the watermelon and cut the flesh into slices 1/3 inch thick and
then into 2-inch wedges.
5. In a small bowl, combine the salt and sugar, and sprinkle ½ teaspoon of the mixture
over each vegetable and the watermelon and toss.
6. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter and serve
4 servings
Submitted by Sara Skelly; adapted from In the Green Kitchen by Alice Waters
Along with chile and beans, we New Mexicans eat a lot of squash and corn; these are
the foundations of our traditional cuisine. When I was growing up, nearly every day in
summer I ate calabacitas (little squash). This is such a common dish, no-one thinks
twice about it, but it is very good. You can use any squash, even very young winter
squash, but I like it best with small summer squashes. Of course, roasted green chile is
important. It doesn't add much heat, but the smoky, fruity flavor melds perfectly with
the other veggies; substitute with a fresh jalapeno. Do not use canned chile or green
bell peppers - both add an undesirable metallic taste to the dish.
1-2 tablespoons olive oil
3-5 small zucchini or other very young squash
2 cups fresh corn kernels
1 clove garlic minced
1 roasted, peeled green chile OR 1 jalapeno
1. Clean squash completely, then cut into one inch cubes. If the squash has any seeds,
remove them. If you are using fresh corn, trim kernels off the cob and set aside. If you
are using a roasted green chile, slice it into strips. If you are using a jalapeno, dice it
2. Heat oil until it shimmers in the pan. Add the minced garlic (and jalapeno, if using)
and swirl just a bit. Add the squash and sauté for 3-5 minutes, or until crisp tender.
3. Add the green chile and corn. If you are using frozen corn, keep the heat on and stir
the veggies until the corn thaws; otherwise, turn off the heat and let sit a minute until
the corn is heated thru. Do not overcook because the squash will become mushy and the
corn starchy.
Serves 4
Submitted by Alana Tibbets; family recipe
Company Potatoes
No leftovers guaranteed! These can be made a day ahead and kept in fridge covered
with plastic wrap until ready to bake.
2 pound bag of frozen hash brown cubes
½ stick butter
2 cups sour cream
8 ounce package grated sharp cheddar cheese
1 cup chopped onion
1 can condensed cream of mushroom soup
1 teaspoon salt
1 teaspoon garlic salt
1. Soften butter in microwave to “almost” melted (you don’t want it too hot).
2. In large bowl mix everything together.
3. Pour into ungreased 9x13 pan.
4. Bake for 1 hour (until golden brown on top) at 350 degrees. Let cool a bit to set before
Serves 12
Submitted by Cary Harvent, family recipe
Green Beans with Asian Flavors
This recipe should probably be cooked in a wok but I don’t own one so I have always
used my cast iron skillet. These beans are cooked very quickly at a high temperature.
The soy sauce gets added near the end and the high heat in the cast iron causes it to
reduce quickly and makes an incredibly flavorful coating on the green beans.
1-2 tablespoons sesame oil
2-3 cloves garlic - peeled and crushed
½ pound green beans with trimmed ends
1-2 tablespoons soy sauce
1 tablespoon toasted sesame seeds
1. Using a hot cast iron skillet, heat the sesame oil.
2. Add the garlic and stir until the garlic started to brown.
3. Throw in the green beans. Cook them for about 5 or 6 minutes, stirring frequently.
They should still be nice and bright green and have a nice crunch.
4. Add the soy sauce to the hot pan and cook for another minute or two still stirring
5. Remove the pan from the heat and add the toasted sesame seeds. Mix well.
6. Transfer the green beans to a serving platter so they don't continue cooking.
Serves 2-4
Submitted by Amanda Endicott; personal recipe
Quinoa Side Dish
Quinoa is a grain that is highest in protein of all the table grains, easy to cook, and
very versatile. This tasty side-dish gets its tang from dried cranberries and added
texture and flavor from sliced almonds. You can also substitute vegetable or chicken
broth for the water, add sautéed onion and sliced baby Portobello mushrooms to this
recipe before cooking, and have a fine quinoa dressing.
1 cup quinoa, red, white, or mixed
2 cups water
1/3 cup dried cranberries
1/3 cup sliced almonds
1. Put ingredients in a medium saucepan, bring to a boil.
2. Reduce to a simmer, cover, and cook until all water is absorbed (about 15 minutes).
Serves 4
Submitted by Sara Skelly; personal recipe
Herb Roasted Veggies
10 tiny new potatoes, halved or quartered
1 cup peeled and trimmed baby carrots
1 small onion, cut into wedges
1 medium red sweet pepper, cut into strips
Fresh rosemary sprigs
¼ cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon snipped fresh rosemary
½ teaspoon salt
¼ teaspoon fresh ground pepper
1. Combine new potatoes, baby carrots and onion in ungreased 13x9 inch baking dish.
2. Combine all seasoning ingredients.
3. Drizzle seasoning over veggies. Toss gently to coat.
4. Bake at 425 degrees F for 20 minutes, stirring veggies once.
5. Remove from oven. Add red sweet pepper. Toss to combine.
6. Return to oven. Bake 13-15 minutes more or until veggies are tender and brown on
edges, stirring once. Garnish with rosemary sprigs.
Serves 6-8
Submitted by Ike Day; recipe from a family cookbook
Chipotle Chard
This is a fantastic way to cook any of the sturdy greens (chard, kale, mustard). It is
good as a side dish, but I love to eat it as a bruschetta topping, or as a sandwich filling
(with cheese - wow!). Make sure to mince the chipotle very fine, or use a pestle to grind
it. You won't get much heat, but the ultra smokiness of chipotles adds a huge amount of
2 teaspoons olive oil
1 clove garlic, minced
1 pound chard, washed
¼ cup water
½ canned chipotle, minced
1. Cut the leafy part off the stems of the greens. Chop up the stems into ½ inch pieces.
Chop up the leafy part into tiny strips.
2. Heat the oil in a very large pan. Add the garlic and cook until fragrant - about 30
seconds. Add the chipotles, the water and the stems. Cook for about a minute more.
3. Add the leafy greens and cook, covered, stirring once, until just tender, about 3
minutes. The greens will reduce considerably in volume. Serve immediately.
Serves 4 - 6
Submitted by Alana Tibbets; adapted from Sunset magazine
Garlic Green Beans
1 pound fresh green beans (or frozen)
½ cup water
3 tablespoons butter
3 to 4 cloves garlic, minced
1/3 C chopped fresh parsley*
salt and pepper to taste
* If you don’t have fresh parsley, I have used a generous teaspoon of dried parsley, basil or Italian
seasoning, whatever you have on hand.
1. Trim ends of green beans and remove strings.
2. Bring ½ C water to boil in large saucepan. Add beans, cover, reduce heat and simmer
8 to 10 minutes. Drain beans, rinse with cold water, set aside. (NOTE: If you are using
frozen green beans, I suggest the nice thin ones from Aldi’s or Trader Joe’s, you can skip
the first two steps and go straight to the sauté pan.)
3. Melt butter in large skillet or sauté pan over medium-high heat, add garlic, cook for
about 1 minute, stirring constantly. Add the beans, salt and pepper. Cook over medium
heat for about 3 minutes. (If using frozen beans, they need to cook for 5 to 7 minutes.)
Stir in parsley or dried herbs.
Serves 4
Submitted by Pam Osley; adapted from Southern Living cookbook
Roasted Butternut Squash Combo
1 medium butternut squash, peeled, seeded, and cut into one inch chunks (4 cups)
1 medium red pepper cut into chunks
1 package mushrooms cleaned and cut in half
3 tablespoons olive oil
¾ teaspoons seasoned salt
1 teaspoon dried basil leaves
¼ teaspoon coarse ground black pepper
¼ teaspoon garlic powder
1. Heat oven to 425 degrees. Spray jelly roll pan with olive oil cooking spray.
2. In large bowl mix all ingredients until vegetables are coated. Spread in single layer in
3. Roast uncovered for 25 to 30 minutes until squash is tender.
Serves 4
Submitted by Leslie Archer, personal recipe
Spinach Casserole
I usually double the recipe as my grown children tend to fight over the leftovers. It’s
truly a dish to convert all spinach haters out there.
2 packages frozen chopped spinach
1 jar marinated artichoke hearts, drained and halved if necessary
1 (8 ounce) package cream cheese
½ teaspoon salt
2 tablespoons butter
¼ cup parmesan cheese
¼ cup milk
1. Melt cream cheese, butter and milk over hot water or carefully in microwave. Stir till
2. Partially cook spinach or simply thaw. Squeeze out all moisture by twisting in a clean
linen-type dish towel..
3. Place artichokes in bottom of a quiche dish or shallow casserole. Spread with spinach
followed by cheese mixture
4. Sprinkle parmesan on top and bake at 350 about 30 minutes.
Serves 4
Submitted by Theresa Sweezey; personal recipe
Sweet Potato Hash with Brown Butter and Sage
This is a really versatile hash recipe that has become my go to quick breakfast. You can
punch it up easily by adding onions and green pepper. To make it extra satisfying, add
some prosciutto or top it with a fried egg.
3-4 ounces shredded sweet potato
1 tablespoon dried sage
½ teaspoon salt
1-2 tablespoons unsalted butter
1. Use paper towels or a clean kitchen towel to absorb as much of the moisture from the
shredded potato as possible.
2. Add the sage and the salt to the shredded sweet potato. Mix well.
3. In a cast iron skillet or heavy bottomed pan on medium heat, melt the butter and stir.
Continue stirring until the butter just starts to turn brown and you smell a sweet nutty
smell. It’s important to keep an eye on the butter at this stage because it can very quickly
go from browning to burnt.
4. Add the shredded potato mixture to the butter and stir it all together. Let the potato
mixture cook until the potato starts to brown and get a little crispy. If you want hash
brown style patties you can squish the mixture together in the pan and brown on each
side until you are happy with the consistency. I like a chaotic mess that has bits of
crunchy and bits of soft potatoes so I just stir the mixture every few minutes until I’m
happy with how done it is.
Serves 2
Submitted by Amanda Endicott; personal recipe
Until recently, anyone using a library catalog and attempting to look up cooking or
cookbooks as a subject would meet with some consternation - neither was a valid term.
Patrons were directed to "Cookery" instead. Why? “Cooking” – used a noun – is a
relatively recent word; it used to be mainly an adjective (i.e. cooking apples). “Cookery”
is the art, study or practice of preparing food and the word has fallen out of usage only
in the past 50 years or so. In 2009, the Library of Congress suggested a revision of
subject headings to update the terminology to that in standard use, replacing cookery
with cooking in most instances. Librarians voted unanimously to change the subject
headings and add “Cookbooks” as well.
Not Your Mama’s Sunday Brunch Oatmeal
This is a hearty, delicious brunch, worthy of a brisk afternoon hike in the woods or the
½ cup rolled oats
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
¾ teaspoon ground ginger
1 cup milk (your choice)
1/3 cup dried cranberries
¼ cup chopped walnuts
1. Put oatmeal in the saucepan.
2. Add cinnamon, nutmeg, and ginger. Whisk or stir to mix.
3. Add milk and heat to boiling over medium heat.
4. Add cranberries, stir. Heat to desired thickness.
5. Add chopped walnuts and sweetener if desired. I like about a tablespoon of turbinado
Serves 1
Submitted by Sara Skelly; personal recipe
Banana-ry Banana-Who Nut-less Banana Bread
Do you love banana nut bread, but are allergic to nuts? Try this awesome flavorful
banana bread that will melt in your mouth. Now there’s banana nut-less bread for
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon vanilla extract
½ cup butter
¾ cup brown sugar
2 eggs, beaten
1/3 cups overripe bananas mashed
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt.
3. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed
bananas until well blended.
4. Combine banana mixture with flour mixture; stir just to moisten.
5. Pour batter into prepared loaf plan. Bake in preheated oven for 40-45 minutes, until a
toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10
minutes, and then turn out onto a wire rack for cooling.
Serves 12; makes one loaf
Submitted by: Tamara Green; adapted from
Swedish Pancakes
2 eggs
2 cups milk
1 cup flour
1 tablespoon sugar
¼ teaspoon salt
1. Beat all together well, removing as many lumps as possible.
2. Cook on hot, well oiled griddle. Serve with powdered or Swedish pearl sugar.
3. Traditionally served with Swedish lingonberries, also tastes great with strawberry or
raspberry syrup.
Makes 10-12 pancakes
Submitted by Deanne Holshouser; family recipe
Leslie’s Granola
I sometimes use sliced or slivered almonds instead of pecans, craisins instead of
raisins, or you can use other dried fruit such as apples, dates, pineapple, mango,
banana slices. You can add sesame seeds or sunflower seeds. Improvise and
Large box regular (old fashioned) Quaker oats
½ - 1 cup coconut
½ - 1 cup chopped pecans
½ - 1 cup raisins
1. Mix oats, coconut, and nuts together in large roaster pan. (I’ve used the same large
‘disposable’ turkey roaster pan for years.)
2. In a small bowl whisk together: 2 cups Canola oil, ½ cup orange juice, 1 ¼ cup
honey. Pour over dry ingredients and mix together until uniformly moistened.
3. Bake in preheated 275 degree oven for 1 ½ to 2 hours, stirring every 30 minutes, until
golden brown.
4. Mix in the raisins. Cover with tea towel, allow to cool completely. This will plump the
5. Store in airtight container.
Makes approximately 16 cups of granola
Submitted by Leslie Archer; personal recipe
Banana Bread
This is my mom’s recipe and was certainly a staple in our house. I have repeatedly
made it for Library Board meetings. To me it represents love and caring – I can’t wait
until the bananas get really ripe!
1 ¾ cups flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1/3 cup butter (melted)
2/3 cup sugar
2 eggs
1 cup ripe banana mashed
May add walnuts if desired.
1. Mix all ingredients, batter will be very lumpy.
2. Put in a greased loaf pan.
3. Bake in 350 degree oven for about one hour or until tester comes out clean. Freezes
very well.
Makes one loaf
Submitted by Deanne Holshouser; family recipe
So-Easy Over Night Rolls
1 (.25 ounce) package active dry yeast
1 cup warm milk
½ cup white sugar
2 eggs, beaten
½ cup butter, melted
1 teaspoon salt
4 cups all-purpose flour
1. In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
2. Mix eggs, melted butter and salt into yeast mixture. Mix in flour, 2 cups at a time.
Cover with wax paper. Let dough stand at room temperature overnight.
3. In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut
into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place
on greased cookie sheets. Let stand until ready to bake.
4. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Makes 2 dozen rolls
Submitted by Ike Day; adapted from an internet recipe
Oat Bread
5 ½ cups unbleached all-purpose white flour
1 cup old-fashioned rolled oats
3 tablespoons granulated sugar
scant 2 ¾ teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
¼ cup clover honey
¼ cup corn oil or other flavorless vegetable oil
2 ¼ cups plus 2 tablespoons ice water
First Rise
1. In a very large bowl, thoroughly stir together flour, oats, sugar, salt, and yeast.
2. In a medium bowl or measuring cup, thoroughly whisk the honey and oil into the ice
3. Thoroughly stir the water mixture into the larger bowl, scraping down the sides until
the ingredients are thoroughly blended. If needed, adjust flour and water to get a very
stiff dough.
4. Brush or spray the top with oil and cover the bowl with plastic wrap.
5. For best flavor or convenience, you can refrigerate the dough for 3 to 10 hours.
6. Then let rise at cool room temperature for 12 to 18 hours; if convenient, vigorously
stir once during the rise.
Second Rise
1. Vigorously stir the dough. If necessary, stir in more flour to yield a hard-to-stir
2. Generously oil two 8 ½ X 4 /12-inch loaf pans. Sprinkle a tablespoon of oats in each;
tip pans back and forth to spread the oats over the bottom and sides.
3. Use well oiled kitchen shears or a serrated knife to cut the dough into 2 equal
4. Put the portions in the pans. Brush or spray tops with oil.
5. Press and smooth the dough evenly into the pans with oiled spatula or fingertips.
6. Sprinkle a tablespoon of oats over each loaf; press down to imbed.
7. Make a ½-inch-deep slash lengthwise down the center of each loaf using oiled
kitchen shears or serrated knife.
8. Tightly cover the pans with nonstick spray-coated plastic wrap.
Let Rise Using Any of These Methods
1. For a 2-3 hour regular rise, let stand at warm room temperature.
2. For a 45 minute - 2 hour accelerated rise, let stand in a turned off microwave along
with 1 cup boiling-hot water.
3. For an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room
4. Continue the rise until the dough nears the plastic cup. Remove it and continue until
dough extends ½ inch above the pan rim.
1. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to
350 degrees.
2. Bake on lower rack 50-60 minutes, until the tops are well browned. Cover the tops
with foil.
3. Bake an additional 15 minutes or until center registers 208 - 210 degrees.
4. Let cool in the pans on a wire rack for 15 minutes. Turn out loaves onto racks and cool
Makes two loaves
Submitted by Katherine Rose; from "Kneadlessly Simple" by Nancy Baggett
Spinach & Feta Quiche
1 refrigerated rolled pie crust
1 tablespoon olive oil
1 tablespoon unsalted butter
½ cup chopped onion
1 large garlic clove, minced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (6 ounce) package feta cheese crumbles
4 large eggs
1 cup half and half
½ teaspoon ground black pepper
½ teaspoon nutmeg
¼ teaspoon salt
1. Preheat oven to 375 degrees. Place crust in 9 ½ inch glass or ceramic deep-dish pie
2. In skillet, heat oil and butter over medium heat. Add onion and garlic and cook 6 to 7
minutes or until tender, stirring occasionally. Add spinach and cook about 3 minutes
until spinach is heated through, stirring occasionally. Remove skillet from heat and stir
in feta cheese.
3. In medium bowl, with whisk, lightly beat eggs. Stir in half and half, pepper, nutmeg,
and salt. Spread spinach mixture evenly in pie crust. Slowly pour egg mixture over
spinach mixture. Bake 40 to 45 minutes until center of quiche is set and top is golden
brown. Remove from oven and cool 15 minutes before cutting into wedges to serve.
Serves 4-6
Submitted by Judy Thompson; adapted from a Schnucks recipe card
Fundraisers were important in the early days of the library. Currently, library operations
are supported by local taxes, but this was not the case when the library was founded.
The following excerpt of an oral history by Mrs. Francis Weir from the library’s history
files details some of the early efforts (around the turn of the last century).
“The women tried hard to get the city to levy a small supporting tax, but this was not
accomplished. However, their effort aroused the interest of certain philanthropic ones,
among them Mr. Boeschenstein who published a commendable account of what the
library ladies were doing. The women made strenuous efforts to earn money for books,
giving entertainments at the Episcopal Church and at their homes. In summer there
would be ice cream and strawberry socials on lawns, usually the Pogue’s or Cole’s. At
these there would be drills by the school-children and sub-debs. There would be tables
around the yard and Japanese lanterns... In the winter there would be musicals and
entertainments at the houses. Once there was a book party at Mrs. Pogue’s, each guest
representing a book... Mrs. John Prickett occasioned quite a comment for her boldness
in appearing with a scarlet letter on her breast. Everyone was urged to attend these
parties and money was collected at the door... Afterward the guests were served ice
cream, cake and lemonade at small tables. After money had been earned, one or two
women would be delegated to go to St. Louis to buy books. As they paid their own
railroad fare, they would accomplish all the shopping they could. This brought censure
on their heads, the public saying that the library ladies were spending the library money
to go to St. Louis to do their shopping.”
Ginger Peach or Strawberry Ice Cream
1 ½ pounds very, very ripe Calhoun County Peaches
1 ½ tablespoons lemon juice
2 teaspoons vanilla
½ to 2/3 cup sugar
1 tablespoon tomato paste (optional)
2 cups half and half (rich version) OR 2 cups Dannon plain yogurt (light version)
¼ cup crystallized ginger pieces, cut into small pieces.
1. Peel, pit and slice peaches. In a blender, puree 2/3 of the peaches with 1 tablespoon
lemon juice, vanilla, 1/3 cup sugar and tomato paste. Add half and half. Chill in the
fridge or freezer until cold. (It may seem odd to add tomato paste, but it provides a
perfect peachy color and you won’t taste the difference.)
2. In another bowl, mash the remaining peaches, lemon juice and sugar; keep them a bit
chunky. Chill until cold. Add to half and half; taste and add more sugar if needed.
3. Freeze in a one quart ice cream maker according to manufacturer's directions. Add
ginger during the last 5 minutes of freezing. Serve immediately as soft serve, or remove
and freeze till firm.
Optional: replace very ripe strawberries for the peaches.
Serves 6-8
Applesauce Cake
2 ¼ cups all-purpose flour
1 (15-ounce) jar applesauce (1 ½ cups)
1 ¼ cups sugar
2/3 cup shortening
1/3 cup milk
2 eggs
2 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground cloves
1 cup dark seedless raisins
½ cup California walnuts, chopped
confectioners’ sugar, optional
1. Preheat oven to 350 degrees. Grease and flour a 13” by 9” baking pan.
2. Into large bowl, measure all ingredients except raisins, nuts and confectioners’ sugar;
with mixer at low speed, beat until well mixed, constantly scraping bowl with rubber
spatula. Beat at high speed 3 minutes, occasionally scraping bowl. Stir in raisins and
3. Pour batter into pan and bake 40 to 45 minutes until toothpick inserted in center
comes out clean. Cool cake in pan on wire rack.
4. If you like, sprinkle with confectioners’ sugar.
Serves 12
Submitted by Joyce DeValk; adapted from Good Housekeeping cookbook, 1970’s
Chocolate Kahlua Cake
For the chocolate lover in all of us!
1 package chocolate cake mix
1 (3.75 ounce) package chocolate instant pudding
2 cups sour cream
4 eggs
¾ cup Wesson oil
1/3 cup Kahlua
1 (12 ounce) package chocolate chips
Combine all ingredients except chocolate chips and mix well. Stir in chocolate chips.
Pour into a well-greased and floured angel food or Bundt pan. Bake at 350 degrees for 1
hour. The cake is rich enough you do not need a topping, but you may add a glaze if
desired for looks. Wonderful served with vanilla ice cream.
Serves 16
Submitted by Karen Klaus; family recipe
Purple Prune Plum Torte – Plaumenkuchen
1½ pounds purple, prune plums (12-14) – you can use other firm sour plums
2 cups flour
½ cups sugar
¼ teaspoon salt
½ cup butter (softened)
1 ½ tablespoons lemon juice
2 eggs
¾ cup flour
1/3 cup sugar;
¼ cup butter
1. Wash, pit and slice plums. Set aside.
2. Mix together flour sugar and salt. Cut in butter.
3. Add lemon juice and eggs. Stir until thoroughly mixed.
4. Pat into greased 10x15” baking pan.
5. Arrange sliced plums over pastry.
6. Combine topping ingredients and sprinkle over plums.
7. Bake in a 375d. oven for 25 minutes.
8. Cut in squares and serve.
Serves 16
Submitted by Barb Driesner; family recipe
Cherry Chocolate Bars
1 German chocolate cake mix
2 eggs
1 can cherry pie filling
1 teaspoon almond extract or vanilla
1. Stir until well mixed.
2. Place in greased 9 x 13 pan.
3. Bake at 350 degrees for 30 minutes
1 ½ cups sugar
6 tablespoons butter
6 tablespoons milk
1 cup chocolate chips
1. Boil for one minute.
2. Remove from heat, stir in chocolate chips.
3. Spread over cooled bars.
Lorraine says "Serves 12-24, at least."
Submitted by Lorraine Levy; family recipe
Besides red and green chile, the other food that defines New Mexico is the biscochito.
This is the official state cookie - a very serious matter - and Christmas isn't complete
without some on the table. These taste good by themselves, but are sublime dipped into
a cup of hot coffee.
3 cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup lard*
2/3 cup sugar
2 teaspoons whole anise seed (do not use liquid flavorings or ground anise)
1 large egg
1/3 cup brandy (preferred) or dry sherry
½ cup sugar
1 teaspoon ground cinnamon
*Do not use butter; if you must substitute, shortening is acceptable, but the texture and flavor won't be
close to, or as good as, the original.
1. Preheat oven to 375.
2. Mix the flour, baking powder and salt. Set aside.
3. Cream lard, 2/3 sugar and anise until light and fluffy. Add the egg and continue to
mix until the batter is fluffy again. Add the brandy and mix well. Scrape down sides of
bowl as needed.
4. Add the dry ingredients and beat until well mixed. The dough will be sticky. If you
want to roll out the cookies, chill the dough in the fridge for at least 2 hours.
5. If you are using a cookie press (the easiest method), pack room temperature dough
into the press and squeeze out simple shapes onto ungreased cookie sheets.
Alternatively, roll the dough, ½ at a time, ¼ inch thick. With a flour dusted cookie
cutter, cut out small shapes and transfer to a cookie sheet. Repeat either technique until
the dough has been used.
6. Bake cookies, one sheet at a time, until bottoms are golden brown , about 12-14
minutes. Browner cookies have richer flavor.
7. While cookies are baking, mix ½ cup sugar and the cinnamon in a pie plate or other
shallow, rimmed dish. Remove about half of the sugar mixture and set aside.
8. Immediately after removing the cookie sheet from the oven, remove the hot cookies
and put them into the pie plate with the cinnamon sugar. Pour the rest of the cinnamon
sugar on top of the cookies. With a spatula or large flat spoon, toss the cookies and sugar
until the cookies are thoroughly coated. Remove them to another plate to cool and reuse
the remaining cinnamon sugar for the rest of the cookies. The sugar only sticks to hot
cookies so this step must be done quickly.
9. The cookies are best after letting the flavors meld for a day. They keep for about a
week in an airtight container.
Makes 10 dozen 1½ inch cookies.
Submitted by Alana Tibbets; family recipe
Whole Wheat Chocolate Chip Cookies
¾ cup granulated sugar
cup¾ cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)
1. Heat oven to 375 degrees
2. Mix sugars, butter, vanilla, and egg in large bowl. Stir in flour, baking soda, and salt
(dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls
about 2 inches apart onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly, remove
from cookie sheet. Cool on wire rack.
Makes 3 dozen cookies.
Submitted by Joyce DeValk; adapted from Betty Crocker cookbook
Carrot Pudding
1 cup shortening
½ cup brown sugar
1 egg
1 tablespoon water
2 cups grated carrot
1 ½ cups flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1. Cream shortening and sugar and add egg, water and carrots.
2. Mix remaining ingredients together.
3. Combine shortening mixture with flour mixture.
4. Put in dry ring mold.
5. Bake in 350 degree oven for 30 minutes.
Serves 8
Submitted by Lorraine Levy; family recipe
The Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake
1 ½ cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed)
1/3 cup margarine, melted
½ cup raspberry preserves
¼ cup water
four (8 ounce) packages cream cheese
1 ¼ cups granulated sugar
½ cup sour cream
2 teaspoons vanilla extract
5 eggs
4 ounces white chocolate, chopped into chunks
Optional garnish – 2 ounces shaved white chocolate, whipped cream
1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about ½
inch of water into the oven while it preheats. This will be your water bath.
2. Combine the raspberry preserves with ¼ cup water in a medium microwave-safe
bowl. Heat for 1 ½ minutes on high in your microwave. Stir until smooth. Strain to
remove the raspberry seeds (toss ‘em out), then let the strained preserves sit to cool,
then put the bowl in the refrigerator until later.
3. Measure 1 ½ cups chocolate cookie crumbs (or crush 20 Oreo cookie wafer -with
filling scraped out - in a reseal able plastic bag) into a medium bowl. Mix in 1/3 cup
melted margarine. Press the crumbs into a 9 inch spring form pan. Use the bottom of a
drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3
the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the
cheesecake in the water bath. Put the crust in your freezer until the filling is done.
4. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and
vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be
sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then
add them to the cream cheese mixture. Blend the mixture just enough to integrate the
5. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks
onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle
the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl
the raspberry into the cream cheese. Just a couple passes is fine, you don’t want to blend
the raspberry and cream cheese together too much. Pour the other half of the filling into
the crust.
6. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at
475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or
until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake
from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover
the cheesecake and chill it in the refrigerator for at least 4 hours.
7. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved
white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of
canned whipped cream to the top of each slice and serve.
Serves 16
Submitted by Anne Wolfe; adapted from Pinterest recipe
2 cans evaporated milk
1 2/3 cups sugar
4 eggs plus 2 egg yolks
1 teaspoon vanilla
1. Take 1 1/3cup sugar in low sauce pan (frying pan will do) and melt to caramelize. Do not
scorch. Swirling the pan in a circular motion or some stirring as the sugar dissolves near the end
will hasten the liquefying. The darker the sugar gets, the bitterer it becomes, so the lighter color
and least time over the heat the better.
2. Pour this melted sugar quickly in the bottom of a glass casserole (9” x 9” or 9”x 12”) or into
individual custard cups. If it doesn’t flow to the edges before it cools, no bother, it will do so as it
3. Put a pan of water in the oven, deep enough to cover up to where the flan mixture is filled if
possible, of not, an inch or so will do.
4. Preheat oven to 325.
5. Mix the rest of the ingredients together. Try not to make bubbles in the mixture as you stir it.
Bake for about 45 minutes to 1 hour. Mixture should jiggle a little but be cooked through. You
can test it with a knife. Too firm and it will be rubbery. Very yummy to eat warm from the dish!
But you may want to serve it, so:
6. Cool before unmolding. Place cold dish (or individual custard cups) in a pan of hot water to
loosen custard and caramelized coating from the glass dish. With one hand on the platter, and
the other on top of the custard dish, quickly flip them over, preferably over a sink, in case there
is extra fluid that runs out. Make sure your platter is big enough and if it has an edge to it, it is
helpful, to catch any extra caramelized sugar that may run out. Cut up into serving sized pieces
and serve.
Serves 12
Submitted by Susan Carr; personal recipe
Sweet Potato Pie
2 cups mashed, cooked sweet potatoes
¾ cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 teaspoon vanilla flavor
1 cup milk
3 eggs beaten
2 tablespoons melted butter
1 (9 inch) pie shell unbaked
Combine sweet potatoes and seasonings, beating with rotary beater until blended. Add
eggs, milk and butter beating well. Pour into pie shell and bake 50 to 60 minutes until
knife inserted in center comes out clean.
Serves 8
Submitted by Gwen Bumpers; family recipe
This is the quintessential Australian dessert. It was created by a master chef in a large
hotel in Melbourne, Victoria, about 1912 for his famous guest, the ballerina Anna
Pavlova, who was touring there at that time.
6 egg whites
1 ½ cups sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon clear vanilla
1. Preheat oven to 225 degrees. Cover round baking tray or stone with parchment paper.
2. Beat egg whites in a warm dry bowl at highest speed until foamy. Gradually add
sugar, beating constantly. Continue beating on high until mixture is very stiff and glossy.
3. Gently fold in cornstarch, vinegar, and vanilla. Pile mixture on prepared tray; shape
into 10-12 inch round, piling meringue slightly higher around the edge.
4. Bake in preheated oven for about 1 ½ hours, until dry and firm.
5. Slide Pavlova, paper and all, onto wire rack, cool completely. (you can attempt to
remove the paper, but this will risk cracking the meringue, so I just cut it to the size of
the Pavlova and place on serving platter of cake plate. You can separate each piece from
the paper as you serve it.).
6. When ready to serve, beat ½ pint heavy whipping cream with 6 tablespoon. sugar
until stiff. Spread whipped cream over top of Pavlova.
7. Top with sliced fresh strawberries, red raspberries, sliced bananas, sliced kiwi, or
whatever combination you like. The traditional topping is fresh passion fruit, if you can
find it. Cut in wedges and serve.
Serves 8
Submitted by Leslie Archer; traditional recipe
Doug’s Apple Lasagna
A great crowd pleaser without having to mess with a pie crust.
8 ounce shredded cheddar cheese
1 cup ricotta cheese
2 eggs, lightly beaten
¼ cup sugar
1 teaspoon almond extract
2 (20 ounce) cans apple pie filling
6 lasagna noodles (do not boil)
1 small package pecans, chopped
1 cup sour cream
½ cup brown sugar, packed
1. Combine cheddar cheese, ricotta cheese, eggs, sugar, and almond extract in a medium
bowl. Blend well.
2. Spread 1 can of pie filling over bottom of greased 9 x 13 pan. Layer 3 noodles over
filling. Spread cheese mixture over noodles reserving a small amount to put on top.
3. Top with remaining 3 noodles, then layer the second can of pie filling on top of those
4. Sprinkle reserved cheese mixture on top along with pecans. Bake at 350 degrees for
40 minutes. Cool 15 minutes.
5. In a bowl, combine sour cream and brown sugar and mix well. Cut lasagna into
squares and garnish with sour cream/brown sugar mixture when served.
Serves 16
Submitted by Karen Klaus; friend's recipe
Thanks to all the Edwardsville Public Library Staff, past and present, who contributed
recipes, pictures and library history. Without these valuable contributions, this
cookbook would not have been possible. Gratitude is extended to library staff who spent
many hours reviewing numerous versions of this document and offered valuable advice
along the way. And a final thank you to our library patrons - we would not be here
without you!
“Let your books be your dining table,
And you shall be full of delights;
Let them be your mattress,
And you shall sleep restful nights.”
St. Emphrem the Syrian