Among the many excellent recipes published
in the past two editions of our Employee Cookbook were a few that
became "special favorites" of both our employees and our customers.
We've selected 5 of those to "kick off" the recipe section of our
website, so that our "cyber cooks" may enjoy them, too!!
These particular recipes are from longtime staff members, Glenn Chasteen,
Beth Bravis, Sandy Mortellaro, and our bank president, Jerry Ball,
who have been here since the bank opened in 1989. Carol Todd-Johnson
and Judy Hamblin have been "on board" since 1991.
These recipes have been repeatedly enjoyed during our employee luncheons,
at holiday celebrations, and prepared at home for family and friends.
Jerry's POTATO CASSEROLE
2 sticks of butter
1 (8 oz.) container sour cream
1 can Cream of Chicken soup
2 cups mild cheddar cheese
1 (32 oz.) box of hash brown potatoes
2 cups of corn flakes, crushed
Mix together in a large bowl the hash browns, sour cream, cheese,
and soup. Then, add one stick of butter (melted). Pour into oblong
baking pan or dish.
For topping, in a separate bowl, mix 2 cups of corn flakes and other
stick of butter (melted). Spread the topping over the casserole. Bake
at 350° for 45 mins.
Glenn's HAWAIIAN MARINADE
1/2 cup soy sauce
1/2 cup dry sherry
4 cups pineapple juice
1/4 cup vinegar (wine, if possible)
Mix liquids together, then add:
1/2 cup sugar
1 tsp. garlic powder
1 tsp. Accent
Marinate chicken or beef for 48 to 72 hours in refrigerator. Then
meat should be broiled or grilled. Tastes like the Kensington Club
or Hawaiian chicken at Steak & Ale restaurants.
Beth's HAM & CHEESE THINGS
Preheat oven to 425 degrees
Pastry:
1 - 17 1/4 oz. package Pepperidge Farm frozen puff pastry.
Thaw so it's soft enough to cut into 18 equal squares. Place one square
over one hole of standard size muffin pan. Punch pastry down into
muffin hole, slightly.
Filling:
1 egg, beaten
2 tbsp. Dijon mustard
4 oz. shredded Swiss cheese
2 - 4 oz. tubs whipped Philadelphia
Cream Cheese with Chives
4 slices smoked, cooked ham, diced
Combine all filling ingredients and fill each pastry square with one
heaping tablespoonful. Bake 15 - 18 mins. or until golden brown. Makes
18 "things"
Sandy's FLAN
2 cans condensed milk
3 cans whole milk
6 to 8 eggs (whole)
2 tbsp. vanilla
1 1/2 cups sugar
Using a bundt pan, brown sugar over LOW HEAT until honey colored.
Move pan around until bottom and sides are coated with sugar. Let
cool.
Beat eggs until foamy, add milk and vanilla mixing well for about
15-20 minutes. Pour mixture into sugar coated pan. Place bundt pan
in a baking tray 3/4 filled with warm water. Bake at 350° for 1 hr.
15 mins. Test with cake tester. Remove bundt pan from water filled
tray. Let cool. Gently loosen sides with knife. Turn upside down on
serving plate.
Carol's AU GRATIN TOMATOES
Nice tomatoes cut into 1/2 to 3/4 " thick slices
Sharp shredded cheese
Canned bread crumbs (plain)
Margarine or butter
Oregano, salt & pepper, Worcestershire sauce and paprika
Butter a flat baking dish (size depends on how many you plan to prepare).
Lay slices of tomato in dish. Put about 1 tbsp. of bread crumbs on
each slice. Sprinkle with salt, pepper, oregano and a few drops of
Worcestershire. Put about a tbsp. or more of grated cheese on each
slice. Place a small lump of margarine on top and sprinkle with paprika.
Bake on upper rack in moderate oven for 10 to 15 mins.
Very complimentary to grilled chicken.
Judy H's ZUCCHINI BREAD
Mix together in large bowl:
3 eggs (beaten light & foamy)
1 cup vegetable oil
2 cups sugar
2 cups unpeeled, grated zucchini
3 tsp. vanilla
3 tsp. cinnamon
Mix together and add:
3 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
Add _ cup chopped walnuts, if desired. Mix and pour into 2 greased
& floured regular size loaf pans. Bake at 325° for 1 hour or until
toothpick comes out clean.
