Holiday Recipe 2012 - Watertown Daily Times

Northern New York Newspapers’ 2012fffHoliday Recipe edition2012 Winning RecipesOGDENSBURG1st Place - Bonnie PearsonStrawberry-Banana Swirl Bread2nd Place - Fran LisiewskiPistachio Cake3rd Place - Margaret TupperReuben DipMASSENA1st Place - Janice DeShaneCola Braised Brisket2nd Place - Marion LaCombeFrench Canadian Meat Pie3rd Place - Carole HartleSoft Pistachio CookiesPOTSDAM1st Place - Rodney ReganSpiced Peach Muffins2nd Place - Rosella DennisAutumn Spice Cake3rd Place - Corinne CrumpMicrowave Apple CrispCANTON1st Place - Doris CastorCocktail Biscuits2nd Place - Connie WhiteMaple Raisin Cookies3rd Place - Nancy WilsonChoc. Cake/Frosting w/Rasp. CoulisSupplement To f Ogdensburg Journal f Daily Courier~Observer f St. Lawrence Plaindealerf Brockville Recorder & Times f Cornwall Standard Freeholder November, 2012

PAGE 2 • Northern New York Newspapers November, 2012Holiday Recipe EditionBreadsCranberry Pumpkin Muffins2 c. flour3/4 c. sugar3 tsp. baking powder1/2 tsp. salt1/2 tsp. cinnamon3/4 tsp. allspice1/3 c. veg. oil2 lg. eggs3/4 c. canned pumpkin2 c. fresh or frozen chopped cranberriesPreheat oven to 400ºSift dry ingredients (flour through allspice)and set asideBeat oil, eggs and pumpkin until blendedAdd to dry ingredients all at once. Stiruntil moistenedFold in chopped cranberriesSpoon into paper lined muffin cupsBake @ 400º 20-25 min.Janice DeShaneNorfolkStrawberry-Banana Swirl Bread1 c. sugar1/2 c. shortening1-1/2 tbsp. sour milk (1/2 tbsp. milk andGIFT CERTIFICATES1 tbsp. vinegar)2 eggs, beaten1 tsp. lemon juice1/2 tsp. baking soda1-1/2 tsp. baking powder1/2 tsp. salt3 lg. bananas (mashed)2 c. flour1 c. nuts (walnuts)1/4 tsp. vanilla3/4 c. strawberry jamCream sugar and shortening, add eggs,then bananas, liquids, then nuts and dryingredients. Pour in 2 medium loaf pans,smeared with shortening and flour. Dribblelines of jam across tops of pans andmix through gently with knife. Bake 350º 1hour or so. (Moist and delicious).Bonnie PearsonOgdensburgBiscuits9 c. flour1 qt. buttermilk1 lb. lard room temp. or shortening9 tbsp. baking powder1 tsp. salt1. Heat oven to 350º2. In lg. bowl sift together flour, salt andbaking powder.3. Add lard cut in or mix with hands untilcrumbly like corn meal.4. Make hole in mix. Pour in buttermilk.Mix until it forms large ball.5. Flour table and flatten out dough to1/2 inch high. Use a tumbler dipped inflour to cut out biscuits place in bakingdish making sure they touch. Bake at 350ºuntil golden brown. Serve with butter andhoney.Fran LisiewskiHammondPistachio Bread(2 loaves)1 yellow cake mix1 sm. pkg. pistachio instant pudding3/4 c. oil1 c. sour cream4 eggsBeat by hand.Mix together 4 tbsp. white sugar and 1tsp. cinnamon. Sprinkle in the middle ofeach loaf and top with remainder of batter.Bake @ 350° - 45 min.Helen D. ClookeyMassenaConfetti Cornbread1 c. flour2 c. cornmeal3 tbsp. sugar1-1/4 tsp. chili powder1 tsp. salt1 c. milk1 stick unsalted butter (melted)1 large egg1 c. finely diced mixed pepper1. Preheat oven to 400° and butter an 8or 9 inch square pan.2. Whisk all the dry ingredients togetherin a large bowl. In another bowl, whisk themilk, butter and egg together. Pour all thewet ingredients over the dry and gently stiruntil the batter is evenly moistened. Addthe pepper and stir to combine.3. Bake for about 25 minutes, or untila toothpick inserted into the cornbreadcomes out dry. Cool for at least 15 min. beforeserving. Serves 9.Beatrice P. ReynoldsMassenaApple Pumpkin Muffins2 c. whole wheat pastry flour3/4 c. sugar1 tbsp. pumpkin pie spice1 tsp. baking soda1 tsp. baking powder2 eggs1 - 15 oz. can of pumpkin1/2 c. canola oil1 apple (cored, peeled and chopped)Non stick sprayPreheat oven to 350° - lightly spray muffinpans with nonstick spray.Mix flour, sugar, spice, baking soda andbaking powder in large mixing bowl. Inanother bowl, slightly beat eggs and mix inpumpkin and oil. Stir into dry ingredientsand mix lightly. Gently fold in choppedapple - fill muffin cups 3/4 full.Bake 25-39 min. until done.Beatrice P. ReynoldsMassenaFamily Dining At Its Best!Our Infamous 20ft.w/Over 40 ItemsCanadianMoney at Par!!plusGo to www.busterssportsbarny.comX Register on Site & Print Coupons!•Over 12 DifferentDraftsClip & Save10% OFFEntire MealMondays-Tuesdays-Wednesdaysw/coupon- must spend $20DRAFT16oz.$2.25*Home to the OriginalWIMPY’S & TEXAS HOTSEat-In • Pick-Up • Delivery★ NightlySpecials• Rose’s HomemadeDesserts!• Lunch Special DailyBuster's Sports Bar & Restaurant1130 Paterson St. (Next to McDonald’s) (315) 393-3545 or (315) 393-1159 Ogdensburg

November, 2012 • Northern New York Newspapers • PAGE 3Holiday Recipe EditionCocktail Biscuits1 c. sifted flour2 tsp. baking powder1/2 level tsp. salt3 level tbsp. shortening3-4 tbsp. cooking oil1 c. ground country ham1/4 lb. grated sharp cheese3/8 c. milkMix dry ingrdients cut in shorteningwith knife add liquid gradually. Rollfloured board to 3/8 thickness. Shapewith small biscuit cutter. Place in shallowpan into which cooking oil has beenpoured 1/8” depth of pan. Bake 450º for12-15 minutes.Variations add ham or cheese todough. Makes 18 biscuits.Doris CastorDeKalb Jct.Italian Dinner Rolls1-1/2 c. all purpose flour2 pkg. active dry yeast1/2 tsp. Italian seasoning1 c. milk1/2 c. water2 tsp. sugar2 tbsp. butter1 tbsp. garlic salt or 1/4 tsp. garlicpowder2 eggs1/2 c. grated parmesan cheese3 to 3 1/2 flourCombine flour, yeast and Italian seasoning.Heat milk, water, sugar, butter,garlic salt and add eggs. Beat 1/2 minuteon low speed. Beat 3 minutes onhigh speed. Add cheese and flour. Placein greased bowl (cover and let rise inwarm place until double in bulk, about45 min.) Place 8 or 9 rolls in a roundpan. Bake 375º for 20-25 minutes.Doris CastorDeKalb Jct.Pumpkin Bread1 (15 oz.) can pumpkin puree4 eggs1 c. vegetable oil2/3 c. water3 c. sugar3-1/2 c. all-purpose flour2 tsp. baking soda1-1/2 tsp. salt1 tsp. cinnamon1 tsp. ground nutmeg1/2 tsp. ground cloves1/4 tsp. gingerPreheat oven to 350º. Grease andflour three 7x3” loaf pans. In a largebowl mix together pumpkin puree,eggs, oil, water and sugar until wellblended. In a separate bowl, whisk togetherthe flour, baking soda, salt, cinnamon,nutmeg, cloves and ginger. Stirthe dry ingredients into the pumpkinmixture until just blended. Pour intothe prepared pans. Bake for about 50minutes in the preheated oven. Loavesare done when toothpick inserted incenter comes out clean.Rodney ReganSouth ColtonCheck Out Our Facebook PageFor Great DealsAlkies Liquor Store191 N. Main St., Massena,NY315-769-2370Whether You NeedScotch - Vodka - Bourbon - WineWe’ve Got You CoveredGreat Gift Sets For Holiday Shopping,Holiday Liquor, and GreatHoliday Drink RecipesFREE Gift Wrapping &Knowledgable Staff to Serve YouWe are Open Thanksgiving and Christmas EveHours: Mon.-Sat. • 10am-10pmSunday • 12pm - 6pmSenior Discounts 55+ yrs.10% OFF Wine Everyday5% OFF Liquor on Tuesdays

PAGE 4 • Northern New York Newspapers Holiday Recipe EditionNovember, 2012Soups &SaladsHarvest Pumpkin Soup2 tbsp. unsalted butter1 lg. potato, peeled and chopped1 lg. onion, chopped4-1/2 c. chicken broth1 - 15 oz. can pumpkinsalt and pepper to taste1/2 tsp. nutmeg1/2 pt. heavy creamMelt butter, add potato and onion,cook until translucent, add chicken brothand bring to a boil. Reduce heat, cook tillpotato is tender. Stir in pumpkin, use ablender to puree mixture in batches, returnto pot, adding seasonings, cover,cook on low about 10 min. Stir in cream,heat and serve hot.Dorothy MorehouseMassenaPurple Cow Salad1 lg. box raspberry gelatin, mix wellwith 1/2 c. boiling water. Let stand 10minutes.Add 1 c. nutmeats (chopped)1 large can crushed pineapple(drained)1 can blueberry pie filling mixLet set and chill in refrigerator for about1 hour. Then top with mixture of:1 - 8 oz. pkg. creamed cheese (softened)1 c. sour cream1 tsp. vanilla1/2 c. sugarMix all together and spread over gelatin.Let remain in refrigerator until readyto use.Fills a 9x13 dish.Can be a salad or dessert.Janet WilliamsWaddingtonFruit Salad3 apples (chopped)2 cans drained mandarin oranges1 1/2 c. grapes1 c. mini marshmallows1 c. chopped walnuts1 1/2 c. sour cream1 c. coconut1 instant vanilla pudding1 c. dried cranberriesMix pudding with sour cream. Add restof ingredients. Chill before serving.Margaret TupperOgdensburgBroccoli Salad5 c. cut up broccoli1 small onion (chopped)1/2 c. raisins1/2 c. almondsDressing:4 tbsp. sugar1/4 c. vinegar1 c. salad dressingsCombine and add dressings.Janet LearyOgdensburgTurkey Fruit Salad1/2 c. real mayonnaise2 tbsp. honey1/8 tsp. ground ginger2 c. chopped cooked turkey1 - 11 oz. can mandarin orange segments(drained)1 med. apple (chopped)1 c. grape halves1 - 8 oz. can pineapple chunks (drained)1/2 c. toasted pecan halvesCombine mayonnaise, honey and ginger:mix well. Add all remaining ingredientsexcept pecans: mix lightly. Seasonwith salt and pepper to taste, if desired.Chill. Stir in pecans just before serving.Beatrice P. ReynoldsMassenaApple Cider Gelatin Salad2 envelopes unflavored gelatin1/2 c. cold water2 c. apple cider or juice1/2 c. sugar1/3 c. lemon juice1/4 tsp. ground clovesDash salt1 c. diced unpeeled apples1/2 c. chopped walnuts1/2 c. chopped celeryTopping:3/4 c. sour creamNew Services Offered!Herbal KnowledgeSpoken Here• Inversion Tables• CompassYour guide to health• Gift Certificates• Dr. Oz RemediesMon.-Fri. 10-6Sat. 10-5Sun. Closed1/4 c. mayonnaise1 tbsp. sugarGound cinnamonCinnamon sticks, optionalIn a small bowl, sprinkle gelatin overcold water; let sand for 1 min. In a saucepan,bring cider to a boi; stir in the gelatinmixture and sugar until dissolved. Stir inlemon juice, cloves and salt. Pour into alarge bowl. Refrigerate until slightly thickened,about 1 hour.Fold in apples, walnuts and celery.Pour into a 1-qt. dish or individual dishes.Refrigerate until firm, about 2 hours.For topping, combine the sour cream,mayonnaise and sugar in a bowl untilblended. Dollop over salad; sprinkle withcinnamon. Garnish wish cinnamon sticksif desired.Yield: 6 servings.Donna RothMassenaFruit SaladIn a large bowl:1 can (large) pineapple, undrained1 small can mandarin oranges, drained1 pkg. instant vanilla pudding mix (3-3/4 oz.)1 - 8 oz. tub cool whipMix all together. Chill for 1 hour.June McElheranMassenaFrosted Orange Salad3 pkg. (3 oz. each) orange gelatin3 c. boiling waterYour Exclusive1 can (20 oz.) crushed pineapple3 c. cold water4 med. firm bananas, sliced2-1/2 c. miniature marshmallows1/2 c. sugar1 tbsp. all-purpose flour1 egg, beaten1 pkg. (8 oz.) cream cheese, softened1 c. heavy whipping cream, whipped3/4 c. chopped pecans, toasted1/2 c. flake coconut, toastedIn a bowl, dissolve gelatin in boilingwater. Drain pineapple, reserving juice.Stir cold water, bananas, marshmallowsand pineapple into gelatin. Pour intoa 13-in. x 9-in. x 2-in. dish coated withnonstick cooking spray; refrigerate untilfirm.Meanwhile, in a saucepan, combinesugar and flour. Stir in reserved pineapplejuice until smooth. Bring to aboil over med. heat; cook and stir for 2min. or until thickened and bubbly. Reduceheat; cook and stir 2 min. longer.Remove from the heat. Stir in a smallamount of hot filling into the egg; returnall to the pan, stirring constantly. Bringto a gentle boil; cook and stir 2 min. longer.Cool.In a mixing bowl, beat cream cheeseuntil smooth; add cooled filling. Foldin whipped cream. Spread over gelatin(dish will be full). Sprinkle with nuts andcoconut.Yield: 12 servings.Donna RothMassenaDealer in St. Lawrence CountyTo Our Canadian Customers:• We are your closest U.S. Pandora dealer & we’re easy to find:From The Ogdensburg-Prescott International Bridge take the 1st right onto Proctor Ave.Take the next right onto Ford St. We are on the right at the 2nd stop light.CARBINO’SThe Engagement Store and Much More315-393-3392 • 304 Ford Street, Ogdensburg, NY

Black Friday 9.75 x 5.25 ad_Layout 1 11-06-12 5:25 dish, PM cover Page and 1 bake for 30 minutes. Re-WaddingtonNovember, 2012 Holiday Recipe Edition• Northern New York Newspapers • PAGE 5Festive Pineapple-Cranberry Salad1 (8.25 oz.) can crushed pineapple,undrained2 (3.25 oz.) pkgs. or 1 (6 oz.) pkg. raspberrygelatin1 (16 oz.) can whole berry cranberrysauce1 med. apple, cored and chopped1/2 c. chopped walnutsDrain pineapple, reserving liquid.Add enough cold water to measure 2golden brown. Cool on paper towels untilready to use.1 head of napa (Chinese) cabbage5 green onions (finely chopped)Remove leaves from cabbage and cutfine and combine with onions.At serving time, mix altogether and adddressing.Shake dressing well before putting it onsalad.Lucia JohnsonMassenamove from oven, uncover and sprinklewith french fried onions, return to ovenand bake uncovered for about 5 moreminutes until onions are golden brown.Chicken may be used instead of tuna,if desired. Corn may be used instead ofpeas if desired.Lucia JohnsonMassenaIn bowl, combine gravy, sour creamand brown sugar, mix well. Pour mixtureover rolls, cover - bake 1 hr.Gloria AkinsOgdensburgMarinated Vegetables3/4 c. lemon juice3/4 c. vegetable oil3 tbsp. sugar salt1-1/2 tbsp. oregano1/2 tsp. peppercups. Pour into medium saucepan.Whisk the juice, oil, sugar, salt, oreganoand pepperBring to boil; remove from heat. Add drygelatin mix; stir at least 2 minutes until8 c. assorted vegetablescompletely dissolved. Add cranberry MainSuggested vegetables are cauliflower,sauce; stir until well blended. Refrigerate1-1/2 hours or until thickened. Stirsliced zucchini, chopped green pepper,thinly sliced mushrooms, sliced radishes,in pineapple, apple and walnuts untilDishessliced cucumbers, tomatoes, chopped upwell blended. Spoon into 6 cup moldsprayed with cooking spray. Refrigerate4 hours or until firm. Unmold onto servingplace.Mary JonesOgdensburgin pieces, sharp cheese, cubed and cut uppepperoni if wanted.Put the vegetables in a bowl, pour themarinade over, cover, mix well and let setseveral hours or overnight.Janet WilliamsChuck’s Napa SaladDressing: Blend together and storeuntil ready to use: 1/2 c. sugar, 1/2 tsp.salt, 1/4 c. rice vinegar, 1/2 c. oil.Salad: 1 pkg. Ramen noodles (do notuse mix that comes with it)2 tsp. Sesame seeds1/2 pkg. slivered almonds (desiredamount.)Break noodles apart and brown withsesame seeds in oil. Stir until they areOld Time Tuna Bake4 c. uncooked wide egg noodles1-1/2 c. frozen sweet peas1 can (10-3/4 oz.) condensed cream ofcelery soup1 can (12 oz.) evaporated milk1 tbsp. instant minced onions1 tsp. salt1 can (6 oz.) tuna in water, drained andflaked1 can (2.8 oz.) fried onionsPreheat oven to 350º. Cook noodlesadding peas during the last minute ofcooking. Drain. Mix together soup, milk,minced onions and salt. Stir cooked noodles,peas and tuna into the soup mixtureand pour into ungreased 2 qt. casseroleStuffed Cabbage Bundles1 head of cabbage5 c. water1-1/2 tsp. salt, divided1-1/2 lb. ground beef1 green pepper, chopped1 onion, chopped1/2 c. plain bread crumbs1/2 c. chili sauce1/4 tsp. black pepper1 (12 oz.) jar beef gravy1/2 c. sour cream1/2 c. packed light brown sugarIn a large pot, combine head of cabbage,water and salt 1 tsp., cover andbring to a boil over high heat. Allow toboil for 12 to 15 minutes or till tender,drain, set aside. Preheat oven to 350º.Coat a 9x13” baking dish with cookingspray.In large bowl, combine beef, greenpepper, onion, bread crumbs, chilisauce, remaining 1/2 tsp. salt and blackpepper, mix well. Carefully remove 12 to18 cabbage leaves, using your hands toroll, folding over sides, rolling loosely.Place rolls seam side down.BLACK FRIDAY DOORBUSTERS!Shop early November 23 – 5amThe first 250 shoppers that walk through the front mallentrance at 5am on Black Friday will have a chance toWIN * a 50" LED Toshiba TV and many more prizes!Take advantage of great savings at over 40 Stores and Services. Then, show all mallreceipts from your day’s purchases ($100.00 minimum) to the customer service centerrepresentative and receive your FREE bridge pass.50"Remember that all goods made in the U.S. are duty free! If you stay 24 hours or more you can claim up to $200 CAN worthof goods without paying duty or taxes. 48 hours or more you can claim up to $800 CAN worth of goods!Mix 96.1 FM will broadcast live from 5am to 8am*Some restrictions apply, see website for more details.Bon•Ton, JCPenney, Sears, SLC Arena and over 40 specialty stores.Route 37, Massena, NY 315-764-1001www.stlawrencecentre.com

PAGE 6 • Northern New York Newspapers Holiday Recipe EditionNovember, 2012Zucchini And Penne WithHot Pepper PestoSalt and pepper1 lb. penne rigate2 handfuls grated parmigiano-reggiano1 c. flat-leaf parsley1/2 c. packed fresh mint leaves2 jalapeno chili peppers, seeded2 cloves garlic, pasted3-4 pistachios, toasted1 lime zested and juiced1/3 c. olive oil2 tbsp. butter2 small or 1 medium zucchini halved,seeded and sliced into half moons.Cook pasta until al dente drain and returnto pot reserving 1 c. pasta cookingwater.Step 1While pasta is cooking, using a foodprocessor, finely chop the cheese, parsley,mint, chilies, garlic, pistachios, limezest and lime juice, season with salt andpepper, with the machine on, stream inabout 5 tbsp. olive oil to form a pesto.Step 2In large skillet, heat about 1 tbsp. oliveoil over medium heat. Add butter andheat until foaming. Add the zucchini andcook, until lightly golden, about 10 minutes.Season with salt and pepper.Step 3Add the presto and reserved cookingwater to the pasta and toss, 1 or 2 minutesstir in half of the zucchini. Serve the pastain shallow bowls and top with remainingzucchini.Paula BleauOgdensburgfat from ribs. Sprinkle with salt and pepper.Place ribs on greased rack in a broilerpan. Bake at 475º for 30 minutes. Placeribs in greased 4 qt. crockpot. Whisk togethertomato sauce and next 8 ingredientsin small bowl. Pour over ribs. Coverand cook on low for 9 hours.Serve with mashed potatoes or rice.Gloria AkinsOgdensburgDelicata SquashRings w/Sage1 c. fresh bread crumbs2 tbsp. chopped fresh sage1/4 c. plus 2 tbsp. olive oil2 delicata squashFreshly grated parmesan cheese forgarnish1. In a small bowl toss the breadcrumbs, sage with 2 tbsp. olive oil. Transferto a medium skillet and cook over mediumheat until golden and crisp seasonwith salt and pepper.2. Wash the squash well, but do notpeel. Slice off one end. Using a largespoon, scrape out the seeds. Cut into 1/2”thick rounds.3. In large skillet heat the remaining oliveoil over medium heat. Work in batchesadd the squash rounds until goldenand crisp around the edges. Flip and cookuntil tender. Drain on paper towel.4. Transfer squash ring to a platter andseason with salt and pepper. Garnishwith bread crumbs and parmesan.Paula BleauOgdensburgPour squash and apples in casserole dishand top with cranberry mixture. Bake at350º about 30 min.Dorothy MorehouseMassenaMama’s Old Fashion Stuffing2/3 c. vegetable oil1 c. celery, chopped fine1-1/4 c. onion, chopped fine1-1/2 c. carrots, chopped fine5 eggs, beaten (slightly)1 (14 oz.) pkg. cubed herb-seasonedstuffing mix (about 8 c.)4 c. water2 tsp. salt1/2 tsp. pepperPreheat oven to 350º. Coat a 9x13” bakingdish with cooking spray. In large skillet,heat oil over medium heat. Add celery,onions, and carrots, saute till tender. Letcool ten minutes. Add vegetable mixtureto stuffing mixture, mix well, place in bakingdish. Bake 1-1/4 hrs. or until golden.Gloria AkinsOgdensburgRoast Pork w/Apple Topping2 tbsp. flour1-1/2 tsp. salt1 tsp. dry mustard1 tsp. caraway seeds1/2 tsp. sugar1/4 tsp. pepper1/4 tsp. sage4 to 5 lb. pork loin roastMix all together and rub mixture overroast. Bake fat side up for 1-1/2 hrs.Topping:1-1/2 c. applesauce1/2 c. brown sugar1/4 tsp. cinnamon1/4 tsp. macedash of saltMix all spread over roast. Bake 1 hr.longer, adding water to pan if necessary.325º.Dorothy MorehouseMassenaZucchini Casserole3 c. coarsely grated zucchini1 med. onion (grated)4 eggs beaten1 c. prepared biscuit mix1/2 tsp. salt1/3 c. oil1/2 c. grated parmesan cheeseMix 1st six ingredients together. Put inbuttered casserole - sprinkle with cheese.Bake 350º for 45 min.Marion LaCombeMassenaBeefed Up Short Ribs4 lbs. lean beef short ribs1 tsp. salt1/2 tsp. pepper1 (8 oz.) can tomato sauce1/2 c. finely chopped celery1/4 c. finely chopped onion2 tbsp. brown sugar1 clove garlic minced1/8 tsp. ground red pepper3 tbsp. Worcestershire sauce2 tbsp. lemon juice2 tbsp. prepared mustardPreheat oven to 475º. Trim off excessButternut Squash w/Cranberries & Apples1 medium butternut squash, peeled,seeded and cubed cooked till almost tender1/2 c. water1 can whole cranberry sauce1/2 c. firmly packed brown sugar2 tbsp. orange juice3 medium sized apples, peeled, coredand cubed1 tsp. cinnamon2 tbsp. butterPlace water, cranberries, sugar, orangejuice and cinnamon in small saucepan,heat till warm and bubbly, stir in butter.The Perfect Recipe for the Perfect Gift!Treat yourself or someone you love toOver 5 Hours of Total Body RejuvenationPedicure • Manicure • Massage • Facial • Wash & StyleWorkout in Gym • Lunch & BeveragePerfect for Holiday & Birthday Giftsor Just to Treat Yourself!All forOnly $ 15047 State Highway 345Potsdam262-0482www.bodyshopfitnessandsalon.comCome in & Celebrate thisHoliday Season!TheRidgeGalleryFine Artwork187 North Main Street, Massena, NY769-2588Tues.-Fri. 10-5saT. 10-2“If it’s worth remembering, it’s worth framing”

November, 2012 Holiday Recipe Edition• Northern New York Newspapers • PAGE 7Delmonico Potatoes8 medium potatoes, peeled, cut intocubes6 tbsp. butter6 tbsp. flour2-1/2 c. half and half2 tbsp. dried onions2 tsp. dried parsley, divided1/2 tsp. garlic saltPlace stuffed chicken on sauce toothpicksdown. Bake in oven 45 min. at 400º.Then remove and place 1 slice of mozzarellaon each breast and one tbsp. of leftoversauce over all. Put back in oven tillcheese is melted. Let set 10 min. Slice.Valerie TutoliMassenaSprinkle chicken with salt, brownchicken oil, until just brown. Transferto a slow cooker, reserve drippings. Addsoup, cheese, wine, and Italian dressingmix to hot drippings. Cook until cheeseis melted, arrange mushrooms overchicken, then spoon soup mixture overthe mushrooms. Cover and cook on low4 hours.1 tsp. dry mustard1/2 tsp. salt2 tsp. cider vinegar1-1/2 tbsp. corn starch2 tbsp. cold waterCombine onion and cranberries in a4-qt. crockpot. Arrange chicken on topof cranberries and onion mixture.Combine ketchup and next 4 ingredientsin small bowl. Pour over chicken.1/4 tsp. black pepperCreamy Slow Cooker ChickenDorothy Morehouse2 c. shredded cheese, divided6 skinned and boned chicken breastsMassena Cook on high for 1 hr., reduce heat to low1/2 c. bread crumbs2 tsp. saltand cook 6 hrs. until chicken is tender.2 tbsp. butter softened2 tbsp. canola oilSweet & SourTransfer chicken to platter and keepCombine potatoes with water and 1 can reduced fat cream of chickenCranberry Chickenwarm. Combine cornstarch and water.cook till done. Preheat oven 350º. Grease soup1 small onion sliced thinStir till smooth. Stir in mixture in crockpot.Cook uncovered on high for 15 min-a 13x9” baking dish. For the sauce melt 1 - 8 oz. pkg. 1/3 less fat cream cheese 1 c. fresh or frozen cranberries6 tbsp. butter in a medium pan. Stir 1/2 c. dry white wine12 skinned and boned chicken thighs utes. Pour over chicken. Serve with rice.in flour, cook, stirring, till mixture is 1 envelope Italian dressing mix1/4 c. ketchupGloria Akinssmooth. Add half and half, gradually 1 - 8 oz. pkg. sliced fresh mushrooms 2 tbsp. brown sugarOgdensburgstirring. Cook and stir till thickened,about 4 minutes. Add onion, 1 tsp. parsley,garlic salt and black pepper and mixwell. Stir in 1 c. cheddar cheese. Combinepotatoes and sauce, spoon intobaking dish. Sprinkle top with remainingcheese. Combine bread crumbs andsoftened butter, mix well. Sprinkle overtop of potatoes and sprinkle with parsley.Bake 25 minutes.Gloria AkinsOgdensburgTIRE TIREChicken MozzarellaYou will need:6 skinless boneless chicken breasts1 pkg. Stovetop Stuffing16 oz. jar spaghetti sauce10x12” baking pan or throw away tin1 lg. green pepper diced1 sm. pkg. fresh mushrooms sliced1 meat tenderizing “hammer”6 slices of mozzarellaDirections:In a sauce pan saute diced peppersand mushrooms till peppers are tender,set aside.Next, using tenderizing hammer,hammer out breast to 4x6” each layingout long way place prepared stuffingabout 1 tbsp. on the small end then rollover stuffing end to end, hold togetherwith toothpicks.Spread 1/2 the sauce over the bottomof pan then spread the saute peppersand mushrooms on top of sauce.CHRISTMAS TREESAlready Cut - Balsam & Fraser Firs~ OR ~Other Varieties to Choose & We’ll Cutf Blue Spruce f Balsamf Scotch Pine f White Pinef White Spruce f Norway Spruce✳ Wreaths ✳ Boughs✳ ChristmasKissing BallsMILLER’S GREENHOUSE393-0374Off Cty. Rt. 28LisbonSale!!ALL TIRESonSALEatCOST!!Great!SelectionMake Us YourService CenterFor• Brakes• Mufflers• Tune-Up• Air• Oil Change• Shocks/Strutsand much more!OpenMon.-Fri. 8-5Saturday8 am-12 noonBILL’S TIRE CENTER1000 Paterson St. OGDENSBURG (315) 393-7660www.bills-tirecenter.com

PAGE 8 • Northern New York Newspapers Holiday Recipe EditionNovember, 2012Cola Braised Brisket3 tbsp. light brown sugar1 tbsp. salt1 tbsp. paprika2 tsp. onion powder1 tsp. pepper1 - 4 lb. beef brisket, trimmed2 tbsp. oil4 onions thinly sliced2 c. cola1 - 28 oz. can crushed tomatoesCombine sugar, salt, paprika, onionpowder and pepper in a bowl. Rub mixtureon brisket. Warm oil in large pot over med.high heat. Cook brisket until browned on allsides. Transfer to slow cooker. Arrange onionson top of brisket. Whisk together colaand tomatoes and pour over onions andbrisket. Cover and cook on low 7-8 hrs. Removefrom cooker and let stand 10 min. beforeslicing.Janice DeShaneNorfolksalted water as directed. Meanwhile cook baconuntil crisp, stirring occasionally. Transferbacon on paper towels, to the bacon fat addonion cook till tender. While onion is cooking,in a large bowl whisk: Ricotta, eggs, milk,cayenne, 1/2 c. Parmesan and 1/4 tsp. cayenne.Drain spaghetti well, stir into Ricottamixture, along with peas, bacon and onion.Pour into a shallow 3 qt. baking dish, sprinkleon the other 1/2 c. Parmesan. Bake in 350ºoven for 30 to 35 minutes or until set.Marian KelloggOgdensburgsweet potatoes. Cover tight with tin foil andbake for about 45 min. or until potatoes aretender. Make ahead and can be kept in refrigeratorfor up to 2 days. Let stand at roomtemperature before proceeding.3. Preheat oven to 350°. Rub the remainingbutter with ginger snap crumbs sprinkleon top of the casserole. Bake uncovered untilhot, about 25 min.Paula BleauOgdensburgcooking spray.In a large skillet, cook beef and onion overmedium heat 8 to 10 minutes. Stir occasionallyuntil beef is browned, sprinkle with saltand pepper. Spread in pie plate, spreadcheese over mix.In a small bowl stir remaining ingredientswith fork or wire whisk until blended. Pourinto pie plate.Makes 6 servings.Janet WilliamsWaddingtonSpaghetti Pie1 lb. spaghetti (cooked according to directions)4 strips bacon chopped1 lg. red onion (finely chopped)1 - 15 oz. container Ricotta cheese4 lg. eggs2 c. 2 percent milk1/4 tsp. cayenne pepper1 c. freshly grated Parmesan cheesesalt to taste2 c. frozen peasPreheat oven to 350º. Cook spaghetti inSweet Potato And Apple Gratin3 tbsp. butter1 small onion (finely chopped)1/3 c. flour2 c. chicken broth (warmed)Salt and pepper2-1/2 lb. sweet potatoes (peeled)2 gala or golden delicious apples (peeled,quarter and cored)10 ginger snaps, ground into crumbs1. In medium saucepan melt 2 tbsp. butterover medium heat. Add the onion andcook stirring until golden, 6 to 7 minutes.Add the flour and stir for 2 minutes. Graduallywhisk in broth. Simmer until slightlythickened about 2 minutes, season with saltand pepper. Let cool. Sauce will continue tothicken as it cools.2. Preheat oven to 400°. Grease a mediumcasserole dish. Slice the sweet potatoes, arrangehalf in the dish in an even layer, slicethe apples and layer on top of potatoes. Topwith half the onion sauce, the remainingRed Pepper And Artichokeoliday Quiche1 - 9” deep dish pie shell (uncooked)1 - 10 oz. swiss cheese1 red pepper1/2 small onion4 eggs1-1/2 c. light cream1/2 tsp. white pepper1/2 tsp. ground nutmeg1 - 10 oz. jar roasted red pepper and artichoketapenade1 - 12 oz. jar artichoke antipastoBeatrice P. ReynoldsMassenaImpossible Cheeseburger Pie1 lb. ground beef, lean1 lg. onion (chopped)salt1 c. shredded cheese1/2 c. Bisquick mix1 c. milk2 eggsHeat oven to 400°F. Spray pie plate withPub Steak Sandwiches1/2 c. crumbled blue cheese5 tbsp. butter, softened (divided)1 garlic clove, minced1 large onion, sliced thin1/2 tsp. salt1 tbsp. cracked black pepper corns2 - 8 oz. strip steaks2 crusty hoagie rolls, cut in halfIn small bowl, combine blue cheese, 1tsp. butter, and garlic, mix well, set aside.In large skillet over medium heat, melt 2tsp. butter, add onion, salt and cook 10 to 15minutes or until browned. Remove to dishand set aside.Press pepper corns on both sides ofsteaks.In large skillet melt remaining butter, addsteaks, cook 5 to 6 minutes per side or untilyour likeness. Slice steak across grain putevenly on hoagie buns. Top with blue cheesemixture and onion. Serve immediately.Gloria AkinsOgdensburgPotsdam Holiday Shopping Weekend Dec. 1 & 2Discover Downtown Potsdam’s Unique ShopsMany Shops OfferingSpecial Sales and Extended HoursGreat Gifts You Won’t Find Any Place Else!Visit Our Website For More Infof e f e f e fSave The Date - December 8 at 4pmMerry Tuba Christmas ConcertPotsdam United Methodist Church, 26 Main St.Free Concert • Accepting cash and/or jars of peanut butterFor the Potsdam Neighborhood CenterTo perform contact the Chamber at 315-274-900024 Market St. orCall 315-274-9000Chamber ofCommercePotsdam Gift Certificates are Perfect for theSpecial Person that has Everythingwww.potsdamchamber.comGive peace of mind with• Philips Medication Dispenser• Cordless Telephone• AutoAlert Service• Voice Extension Units• Personal Response• Personal Reminders• Provides Peace of Mind• Waterproof Help Button• 24-Hour ServicenewMention this adand get FREEinstallation!315-393-1559or 1-800-242-1306 x4565Claxton-Hepburn Medical CenterLifeline214 King Street l Ogdensburg, NY 13669

November, 2012 Holiday Recipe Edition• Northern New York Newspapers • PAGE 9Glazed Spare Ribs4 to 5 lb. pork spare ribs3/4 c. bottled chili sauce1/2 c. grape jelly2 tsp. dry mustardPlace ribs in a stock pot and cover withwater. Cover and boil 45 min. to 1 hour.Preheat grill to medium heat, about 10minutes.Meanwhile, in a bowl combine chilisauce and grape jelly, mustard.Place ribs on grill. Grill about 12 to 15minutes or until brown and glazed, turnover frequently and basting with saucemixture each time.Gloria AkinsOgdensburg2. Remove from heat.3. Stir in potatoes, broth and seasonings.4. Line two 9 inch pie plates with pastry.5. Divide meat mixture between crusts.6. Top with remaining pastry, trim, sealedges.7. Cut slits in top.8. Brush with milk.9. Bake at 375° for 30-35 min. or untilcrust is golden brown.Marion LaCombeMassenaPour sauce over pork chops and garnishwith chopped bacon.Makes 4 servings.Donna RothMassenaFrench Canadian Meat Pie1 lb. ground beef3/4 lb. ground pork3/4 c. chopped onion2 celery ribs (chopped)2 cloves garlic (minced)6 c. hot mashed potatoes, no butter ormilk1/4 c. chicken broth1/2 tsp. dried rosemary (crushed)1/2 tsp. sage1/2 tsp. thyme1/4 tsp. marjoramsalt and pepper2 double crust (9 inch)milk1. In a large skillet cook the first five ingredientsover medium heat until meat isbrowned and vegetables are tender, drain.Turkey Strata3 c. chopped cooked turkey1-1/2 c. shredded mild cheddar cheese1 c. celery slices1/2 c. stuffed green olive slices1/2 tsp. salt8 c. fresh bread cubes2 c. milk1 c. miracle whip salad dressing4 eggs, beatenCombine turkey, 3/4 c. cheese, celery,olives and salt. Mix lightly. Place 4 c.bread cubes in 13x9” baking dish.Top with turkey mixture and remainingbread cubes. Combine all remainingingredients except cheese: pour overbread.Refrigerate overnight. Top with remainingcheese. Bake at 375° - 45 min.or until set. Let stand 10 minutes beforeserving.Beatrice P. ReynoldsMassena15 Minute MapleGlazed Pork Chops4 (5 oz.) thin cut boneless center cutpork chopsSalt and pepper to taste (about 1/4tsp. each)2 slices center cut bacon1 large shallot, mincedpinch of dried thyme1/3 c. sugar-free maple syrup3 tbsp. cider vinegar1 tsp. brown sugar3/4 tsp. whole grain or dijon mustardPat the pork chops dry and sprinklethem with salt and pepper. Placea large nonstick skillet over high heatand add the bacon to the pan. Cook for3 to 4 min. or until bacon is cooked. Remove.Crumble or chop and set aside.Remove extra fat if more than one top.Place the chops into the pan andcook for 2 min. or until nicely browned.Turn the pork chops and cook otherside about 3 to 4 more min. For thinchops, remove chops from pan, placeon plate, cover and set aside.Add the shallot and thyme to thepan. Cook over med. high heat untilthe shallot is softened and beginningto brown about 2 min.. Add syrup, vinegar,brown sugar and mustard andstir. Simmer sauce for 2 min. or untilmixture starts to bubble. Add backsome of the juices from the plate porkis on if needed to thin. Adjust salt andpepper to taste.Lazy Day Lasagna15 oz. low fat ricotta1-1/2 c. low fat cottage cheese6 tbsp. grated parmesan cheese3/4 tsp. dried oregano, divided1 (24-28 oz.) jar marinara sauce, about3 c.7 traditional lasagna noodles (uncooked)2/3 c. shredded part skim mozzarellacheese, dividedIn a med. bowl combine the ricottacottage cheese, 2 tbsp. water, 1/4 c. parmesancheese and 1/2 tbsp. oregano.Mix thoroughly.Place the marinara sauce in a med.bowl or large measuring cup. Add 1/2c. water unless the marinara is alreadyfairly thin to the empty sauce jar or container.Give it a swirl and add the marinarasauce. Spread 1/2 c. of the sauce onthe bottom of a 4 to 6 qt. slow cooker.Place half the lasagna noodles overthe sauce. breaking the noodles to fit(don’t worry if small spaces are uncovered)cover the noodles with half of thecheese mixture (about 1-1/2 c. then topwith 1 c. sauce. Repeat. Makes 6 servings.Donna RothMassenaMIX IT UPGRAB SOME HOLIDAY FAVORITESFOR YOUR GET-TOGETHERSa proud sponsor of designated drivers every night.Like us on Facebook!

PAGE 10 • Northern New York Newspapers Holiday Recipe EditionNovember, 2012Cheesy Chicken And Rice Bake1/2 tsp. all spice1 can (10 - 3/4 oz.) Healthy RequestDesserts1 lb. raisinsCream of Chicken Soup (Campbell’s)4 c. flour1-1/3 c. water2 tsp. baking powder3/4 c. uncooked long grain white rice1 c. chopped walnuts1/2 tsp. onion powderBoil together first nine ingredients.2 c. fresh or frozen vegetables4 skinless, boneless chicken breasthalves1/2 c. reduced fat shredded cheddarcheese1. Stir soup, water, rice, onion powderand vegetables in 12”x8” shallow bakingdish.Cool.In another dish, mix last 3 ingredients.Put in filling and mix well.Bake at 350° for 30-35 min. or untildone. Sprinkle with confectioners sugarwhile still warm.Lucia JohnsonMassena2. Top with chicken. Season chicken asdesired. Cover.3. Bake at 375° for 45 min. or until done.Top with cheese.Beatrice P. ReynoldsMassena15 Minute ChickenAnd Rice Dinner1 tsp. oil4 small boneless and skinless chickenbreast halves1 - 10-3/4 oz. can Campbell’s Cream ofChicken Soup1 soup can 1-1/3 c. water2 c. minute white rice, uncookedHeat oil in large non-stick skillet onmed. high heat.Add chicken; cover - cook 7-8 minuteson each side or until cooked through.Remove chicken from skillet. Add soupand water to skillet; stir. Bring to boil. Stirin Minute Rice. Top with chicken; cover.Cook on low heat for 5 min.Makes 4 servings.Beatrice P. ReynoldsMassenaGrammy’s Pork Pie2 c. beef broth3/4 c. chopped onion1/2 c. chopped dried apricots1/2 c. raisins1/2 c. whole-berry cranberry sauce1/2 c. crushed pineapple1/2 tsp. curry powder1/4 tsp. ground cinnamon1 tbsp. cornstarch1 tbsp. water3 c. cubed cooked pork1/2 c. chopped pecans1/2 tsp. saltPastry for double-crust pie (9”)Milk and sugarIn a large saucepan, combine the firsteight ingredients. Cook over mediumheat for 20 minutes. Combine cornstarchand water until smooth; stir into fruitmixture. Bring to a boil; cook and stir for 2minutes or until thickened. Remove fromthe heat; stir in pork, pecans and salt.Line a 9” pie plate with bottom pastry;trim even with edge of plate. Fill the meatmixture. Roll out remaining pastry to fitthe top of pie; make decorative cutouts inpastry. Set cutouts aside.Kathryn EwartLisbonPotato Pizza6-7 c. thinly sliced potatoes, uncooked1 lb. ground beef or bulk sausage1 (11 oz.) can cheddar cheese soup1 c. milk1 (10 3/4 oz.) can condensed tomatosoup1/2 c. onion, chopped1/2 c. green pepper, chopped1 tsp. sugar1/2 tsp. oregano1 (3-1/2 oz.) pkg. sliced pepperoni2 c. shredded mozarella cheesePreheat oven to 350º. Place sliced potatoesin greased 13x9x2” pan. Set aside.In large skillet cook beef or sausage untilbrown. Drain fat. Combine cheese soupand milk, heat thoroughly on stovetop orin microwave. Stir together tomato soup,onion, pepper, sugar and oregano. Sprinkleground beef over potatoes. Pour cheesemixture over meat. Top with tomato soupmixture. Place pepperoni on top. Coverand bake for 1 hour. Add cheese and bakeanother 20 minutes. Let stand 5-10 minutesbefore serving. Makes 8-10 servings.Mary JonesOgdensburgRaisin Sausage Cake2 c. raisins1-1/2 c. water2 c. sugar1 lb. sausage1 c. chopped nuts3 c. flour1 tsp. soda1 tsp. nutmeg1 tsp. ground cloves1 tsp. cinnamonSimmer raisins in water until 3/4 c. liquidremains, combine raisins and liquidwith sugar and sausage. Blend in dry ingredientsand add chopped nuts. Batter will bevery stiff. Spoon into bundt pan which hasbeen well greased and floured. Bake at 350ºfor 1-1/2 hours. Keeps well when refrigerated.Doris CastorDeKalb Jct.Potato StuffingThis great for turkey, chicken, or anymeat that you would use for stuffing.2 c. mashed potatoes (hot)1 egg (well beaten)4 c. dry bread (cubed)1 tsp. salt1 tsp. pepper1-1/2 tsp. poultry seasoning1/2 c. celery (diced)1 med. onion (minced)1 tbsp. parsley (minced)2 tbsp. butter (melted)In a bowl mix the potatoes and egg.Soak bread in cold water and squeezedry. Fluff bread and mix gently with thepotato mixture, mix in salt, pepper, poultryseasoning, celery, onion, parsley andbutter. Mix well. This will fill a 6-8 lb. bird.Doris CastorDeKalb Jct.Italian Anise Cookies3/4 c. sugar1/2 c, butter or oleo (melted)2 large eggs1/4 c. milk1 tsp. Anise extract2-3/4 c. flour2-1/2 tsp. baking powder1/4 tsp. saltHeat oven to 325°. Coat baking sheetswith cooking spray. Beat first 5 ingredients(through extract) in a large bowl untilblended.Drop by round teaspoons about 2 inchesapart on prepared baking sheets. Bake8-10 min. until bottoms are golden brown.Remove cookies to wire racks to cool.Frost as desired with frosting flavored withanise extract.Lucia JohnsonMassenaEggless Cake1 c. shortening2 c. brown sugar2 c. hot water1 tsp. baking soda1/4 tsp. salt1 tsp. cinnamon1/2 tsp. clovesCherry Almond CakePreheat oven to 350°. Grease 2 (9 inch)round cake pans.On medium speed, beat 1 pkg. (18.25 oz.)white cake mix, 1/2 can (21 oz.) cherry piefilling and 3 eggs until blended and beat 2minutes. Add remaining 1/2 can of pie fillingand beat 1 minute. Divide between pans.Bake 30 min. or until toothpick inserted incenter comes out clean. Cool 5 min. on rack.Remove from pans and cool completely.In a bowl, stir together 2 cans (16 oz. each)vanilla frosting and 1/4 tsp. Almond extract.Place one cake layer on plate. Spreadwith 1 c. frosting. Top with remaining layer.Spread remaining frosting over top andsides of cake.If desired, garnish with toasted sliced almondsand maraschino cherries.Makes 16 servings.Lucia JohnsonMassenaBlevins Ford, Gouverneur “Closer Than You Think”For ALL Your Ford Service and Warranty WorkNEW 2012 FORD F-150 NEW 2012 FORD FOCUSXLT SUPER CREW Stock #1558T SE HATCHBACK Stock #1656C• With Ecoboost • Dark BlueFord Rebates up to $3,000or Ford APR Fiancing of 0% for 60months for qualified buyersBLEVINS FORD, INC.GO FURTHER• Red CandyFord Rebates up to $2,000or $500 with Ford APR Fiancing of 0%for 60 months for qualified buyers‘AFTER 4PM SPECIAL’ - $15.99Lube, Oil, Filter after 4pm. Up to 5 quarts of oil, ecxludes diesel.Blevins Ford is open for sales Monday-Thursday 8am-7pm, Friday 8am-5pm, Saturday 9am-3pmBlevins Ford is open for service Monday-Satuday 7:30am-6pm to help with all your atuomotive service needs.Stop in and check out our inventory, whichhas something for everyone, from our fuelefficient cars, like the 2013 Focus, to ourrugged and powerful Super Duty Trucks.1136 US Hwy 11, Gouverneur • 315-287-0200 • www.blevinsautosales.comHere in St. Lawrence County for over 20 years serving all your automotove needs!!

November, 2012 Holiday Recipe Edition• Northern New York Newspapers • PAGE 11Pineapple CakeBeat 2 eggsAdd: 1 - 20 oz. crushed pineapple (do notdrain)2 c. flour2 c. sugar2 tsp. baking sodaMix well and add: 1 c. chopped pecans orwalnuts.Spray a 9x13 pan and bake at 350° for approx.40 mins.Frosting:1 box powdered sugar3 oz. cream cheese, softened1 tsp. vanilla1/3 c. unsalted butter1/2 tsp. salt1/3 c. milk, add little at a time, until rightconsistencyBeat until creamyHelen D. ClookeyMassenacenter is set. Cool on wire rack. Refrigerate 2hrs. Cut into bars.Mary JonesOgdensburg1/4 c. chopped nuts1 c. raisins1 tsp. sodaCream oleo, sugar and eggs until fluffy.Add cinnamon, nutmeg, soda, add zucchiniand flour. Mix well.Drop by teaspoon on greased cookiesheet.Bake at 400° - 12-15 min.Marion LaCombeMassenaCheesecake Cupcakes2 - 8 oz. cream cheese3/4 c. sugar2 eggs1 tsp. vanillaVanilla wafers1/2 c. chocolate chipsBeat cream cheese, sugar and eggs together,add vanilla. Line cupcake tins withpaper liners.Place vanilla wafers to 12 to 14 liners. Addcream cheese mixture on top of wafers 3/4full. Add chocolate chips and bake 350° - 20-35 min.Margaret TupperOgdensburgRicotta Pie3 c. ricotta3 eggs1 tsp. vanilla extract1 tsp. nutmeg and cinnamon2/3 c. sugarBeat all ingredients together and put intogreased 8-9 inch pie plate.Bake at 325° for 45 min. or until done.Lucia JohnsonMassenaDelicious Dilemma1 pkg. refrigerated sugar cookies bardough1/2 c. raspberry jam1 c. white morsels, divided1 c. semi-sweet mini chocolate morsels,divided1 pkg. 8 oz. cream cheese, softened3/4 c. sugar1 large egg1 tsp. vanilla1 c. slivered almondsBake at 325° in greased 9x13 pan.Spread cookie dough on bottom and upsides 1 inch. Spread jam over dough. Spread2/3 c. each morsels over jam. Beat creamcheese and sugar until smooth, add egg andvanilla-beat until combined. Spread overmorsels then the rest of morsels and nuts.Bake 35-40 min., sides are golden andRicotta Mini Cakes2-1/4 c. all purpose flour1 tsp. baking powder1/2 tsp. baking soda1/8 tsp. salt1/2 c. softened butter or oleo1 c. sugar1 egg1 c. ricotta1 tsp. vanilla extract.Glaze: 2 c. confectioners sugar, 3 tbsp.milk.Heat oven to 350°. Coat 2 baking sheetswith non-stick cooking spray. Whisk flour,baking powder, baking soda, and salt togetherand set aside. Beat butter or oleo andgranulated sugar together until blended.Add egg, ricotta and vanilla and beat untilcombined. Add flour mixture and beat untilblended. Drop by tablespoons onto preparedpans.Bake for 14 min. or until lightly browned.Cool on wire racks and store in coveredcontainer.Lucia JohnsonMassenaGlazed Berry Pie1 qt. berries, washed and drainedCook glaze until bubbly. Cool until thickened,but still pourable.1 c. sugar1/2 box jello1/4 c. cornstarch1 c. waterSpread part of glaze on bottom of pieshell. Add berries. Pour remainder of glazeon top. Cool.Marion LaCombeMassenaZucchini Cookies1 c. sugar3/4 c. oleo1 egg2 tsp. cinnamon1/4 tsp. nutmeg1 c. grated zucchini1-1/2 c. flour2 c. rolled oats“Happy Holidays”CarpetLinoLeumQuaLity Furnitureexpert instaLLationThe Richville Furniture Store100 Main St., P,O, BOx 54Richville, nY 13681ROn & ROB BOvaY PhOne: (315) 287-4226OwneRS Fax: (315) 287-2952PumpkinDoughnut DropsOil for deep frying:1-1/2 c. flour1/3 c. sugar2 tsp. baking powder1/2 tsp. salt1/4 tsp. cinnamon1/4 tsp. nutmeg1/2 c. pumpkin1/4 c. milk2 tbsp. oil1 tsp. vanilla1 eggTopping:1/2 c. sugar, 1 tsp. cinnamon combinedHeat oil to 375°. Combine flour, sugarbaking powder, salt and spices, blend well.Combine pumpkin, milk, oil, vanilla andegg. Combine all until just moistened. Fry1 to 1/2 min. until golden brown, they willturn themselves, drain and roll in sugar andcinnamon.Dorothy MorehouseMassenaYour source forBaking & EntertainingEssentials!Gourmet Baking Chocolate & CocoaA large assortment of Flours, Nuts,& Dried FruitsNon-Hydrogenated ShorteningFresh Spices in BulkGluten-free Baking Items-------------Several varieties of GourmetSausages, Salamis, Cheeses &Vegetarian RoastsOscar’s SmokehouseSpecialty Meats, Cheeses & SpreadsDouble Chocolate Brownies3/4 c. butter4 oz. unsweetened chocolate2 c. sugar4 eggs1-1/4 c. flour2 tsp. vanilla1 c. chopped nuts or pecans2 c. chocolate chips9x13x2” pan, 350° for 35 min.Grease pan. In large bowl, microwave onhigh butter and chocolate for 2 min. Stir untilsmooth. Let stand 5 min. to cool. Whisksugar, eggs, flour and vanilla. Stir in nuts andhalf chocolate chips.Transfer batter to prepared pan.Sprinkle with remaining chocolate chips.Bake 350° for 35 min. Cool.Margaret TupperOgdensburgPotsdam Food Co-op24 Elm Street, Potsdam • 265-4630www.potsdamcoop.comOpen 8 am - 7 pmEVERY DAY to EVERYONEEBT/Snap

PAGE 12 • Northern New York Newspapers Holiday Recipe EditionNovember, 2012Pumpkin Spice Bundt2-3/4 c. cake flour2 tsp. pumpkin spice1-1/2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1 c. unsalted butter1-1/2 c. sugar3 eggs1 c. pumpkin puree in can1 tsp. vanilla1 c. milk1 c. sweetened cranberries (chopped)Glaze:1-1/2 c. confectioners sugar1 tbsp. light corn syrup6-7 tsp. lemon juice1. Heat oven to 350°. Butter and flour a 12cup bundt pan.2. In a large bowl, whisk together flour,pumpkin spice, baking powder, baking sodaand salt. Set aside.3. Beat butter until smooth. Add sugar,beat until fluffy. Beat eggs one at a time. Addpumpkin (canned) and vanilla.soda, cinnamon, salt and cloves onto a sheetof wax paper.Beat yolks and sugar until pale. Mix inhoney and butter until smooth. Reducedspeed to low, add 1/2 flour mixture thenmilk, then remaining flour. Fold in ginger.In a clean, dry bowl, beat egg whites, untilthey form soft peaks. Fold 1/3 of whites intobatter, then fold in remaining whites. Transferbatter to loaf pan and bake about 1 hour.Let cool and sprinkle with confectionerssugar.Janice DeShaneNorfolkDevil Square Turtles10 devil square cake1 bag pecan halvesJar caramel sundae topping2 c. semi sweet chocolate chips1. Unwrap devil square and arrange ondessert plates.2. Heat caramel according to back of jar.3. Spoon warm caramel over cakes.4. Top with pecan halves.nuts. Bake 50-60 min.Creamy vanilla sauce:Place 1 c. sugar, 3 tbsp. butter and 3/4 c.evaporated milk, 1/8 tsp. salt in med. saucepan,heat over low heat until sugar is dissolvedand butter is melted, stir occasionally.In a med. bowl whisk 1 egg and 1 and1/2 tsp. vanilla extract and slowly whisk into the sugar mixture. Increase heat to med.and cook 8 min. and whisk constantly. Servewarm over cake.Nancy Orologio BesawNorwoodMint Meringues4 large egg whites1/2 tsp. cream of tartar3/4 c. sugar1/4 tsp. mint extractRed and green food coloring2 candy cones (crushed)Heat oven to 200°. Line two baking sheetswith non-stick foil. Combine egg whitesand cream of tartar. Beat on high until eggsbecome foamy. Gradually add sugar, untilhours to set. Cut into tempting squares.Garnish (optional): top with chocolatecurls.Dorothy MeinHannawa FallsPudding au Chomeaur(pudding for the unemployed - i.e. poorpersons’ pudding)2 c. of brown sugar1 c. of waterMix on stove to make syrup. Pour in thebottom of a 9x12 pan.For cake, mix together:1 c. of milk1 c. of sugar2 c. of flour4 tsp. of baking powder1/2 c. of soft butterArrange spoonfuls for batter evenly oversyrup and bake at 350° for at least 45 min. ormore.Richard GirouxMassena4. Beat flour mixture into butter mixture 5. Pour chocolate chips in microwave thick, then add mint extract.Crazy Crust Apple Piein three additions alternating with milk on bowl. Heat until melted. Drizzle over each Divide batter in half; with red food coloringlow speed. Beat 2 minutes on medium. Fold turtle.tint one half pink, and green the second.in cranberries. Spoon into pan.5. Bake for 55 min. or until a insertedtoothpick comes out clean. Cool for 20 min.Take out of pan. Let cool.6. Prepare glaze: Mix confectioners sugar,corn syrup, lemon juice until smooth. Drizzleover cake.Sarah ParmeterNorfolkSarah ParmeterNorfolkTransfer to two large bags (resealable). Snipa 1/2 inch corner off bags. Squeeze meringuebatter onto foil sheets. Sprinkle withcrushed candy cone pieces.Bake at 200° for 2 hours, then turn ovenoff and let sit in oven 30 min. Remove cookiesoff pan; let cool.Sarah ParmeterNorfolkSpiced Honey Cake1-1/2 c. flourlight baking powder1/2 tsp. baking soda1/4 tsp. cinnamon1/2 tsp. salt1/8 tsp. ground cloves2 large eggs, separated1/2 c. sugar1/2 c. honey4 tbsp. unsalted butter, melted1/2 c. milk2 tbsp. chopped, candied gingerConfectioners sugar, optionalPreheat oven to 350°.Grease 9”x5” pan and dust with flour.Sift together flour, baking powder and(l-r) Lisa, Danielle, Angel, Alicia, VanessaDunn-GlassInsurance393-38056028 St. Hwy. 68 • OgdensburgPumpkin Coconut Pecan Pound CakeCake:1 c. unsalted butter - room temperature2 c. sugar4 eggs at room temperature1-15 oz. can of pumpkin2 tsp. pure vanilla extract3 c. all purpose flour1 tsp. baking soda1 tsp. ground cinnamon1/2 tsp. ground nutmeg1/4 tsp. salt1/2 c. sweetened coconut (do not addmore as it will make the cake dry)1/2 c. chopped pecans (you can substitutewalnuts)Heat oven to 350°.Grease and flour 12 c. bundt pan. Beatbutter for 1 min. and add sugar, beat for 4-5min. until light and fluffy, add eggs one at atime and beat after each addition. Beat inpumpkin and vanilla until combines. Mixdry ingredients and slowly add to creamedpumpkin mixture. Fold in coconut andTruax & SonInsurance324-5951Main Street • HammondStrawberry Angel Food Dessert1 - 3 oz. pkg. strawberry jello1 - 10 oz. pkg. sliced frozen strawberries,thawed (or 10 oz. fresh strawberries)1 tbsp. sugarPinch of salt1/2 - 10 inch angel food cake, cubed inpieces1/2 pt. whipping cream, whippedDissolve jello in 1-1/4 c. boiling water.Stir thawed strawberries, sugar and salt in.Cool until it begins to thicken. Fold in thewhipped cream. Cover bottom of 9” pan ordish with half of angel food cake and halfof strawberry mixture. Make another layerof angel food cake; pour over remainingstrawberry cream mixture. Refrigerate 4 to 5makingSPIRITSBRIGHTAdd more merry to your seasonal celebrationswith our holiday lineup of wine and spirits.Wine SelectionsFOR EVERY PALATE & EVERY BUDGETHOLIDAY GIFT SETS NOW IN STOCK!OPEN 7 DAYSCrust:1 c. flour1/2 tsp. salt1 egg3/4 c. water1 tsp. baking powder1 tbsp. sugar2/3 c. shortening or margarineFilling:1 can (20 oz.) apple pie filling1 tbsp. lemon juice1/2 tsp. cinnamonHeat oven to 425°.Measure all ingredients for crust intobowl of electric mixture and beat 2 min.Pour batter onto 9: deep dish pie plate.Combine filling and lemon juice and pourinto center of the batter. Sprinkle with cinnamon.Do not stir. Bake 45-50 min.Janice DeShaneNorfolkCanadianMoney atParRomeo Liquor“The Store with the Friendly Spirit”Open Mon - Sat: 9am-10pmSunday 12 noon - 7pm434 So. Main St. Massena(315) 769-7520

November, 2012 • Northern New York Newspapers • PAGE 13Holiday Recipe EditionTarte au peanutde Grand-Mere Giroux(similar to pecan pie)Boil together at low/med. heat and watchit:2 c. of brown sugar1 c. of whipping creamAdd:1 c. of chopped peanutsPour into an uncooked pie crust. Add atop to the pie and bake at 350° until golden.Richard GirouxMassenaGraham Cracker Brownies2 c. graham cracker crumbs1 c. (6 oz.) semi-sweet chocolate chips1 tsp. baking powderPinch of salt1 can (14 oz.) sweetened condensed milkIn a large bowl, combine all ingredients.Spread into greased 8” square bakingpan.Bake at 350° 30-35 min.Cool on wire rack.Janice DeShaneNorfolkStrawberry Dessert1 c. sliced strawberries1 tsp. sugar1/2 c. miniature marshmallows1/4 c. sour creamIn a bowl - strawberries and sugar, tosslightly.Let stand 5 min. Add sour cream andmarshmallows. Stir. Put in fancy dessertdishes. Serves 2 dishesRayona ThompsonWinthropChocolate Dump Cake1 pkg. (non-instant) chocolate pudding2-1/3 c. milk1 pkg. semi-chocolate chipsPreheat oven to 350°.Lightly grease a 13x9 pan. Combine chocolatepudding and milk in saucepan andcook over medium heat until thick. Stir often.Add dry cake mix. Mix well and pour into pan.Spread chocolate chips over top of cake.Bake at 350° - 40-45 min.Let cake cook before serving.Rayona ThompsonWinthropEasy Way To MeltChocolate ChipsPlace chopped chocolates or chocolatechips in a plastic bag. Seal and submerge inhot water. Let sit 5 min. Then knead the baguntil the chocolate is melted. Snip off onecorner of the bag and decorate.Rayona ThompsonWinthropFluffy Chocolate Frosting3/4 c. cocoa4 c. confectioners sugar1/2 c. butter1 tsp. vanilla1/2 c. evaporated milkMakes enough frosting for a 2 layer cake.Nancy WilsonRensselaer FallsGet Your Custom EngravedTrophies, Plaques & Jewelry HereYOUR FRIENDLYJEWELERCelebrating 62 Years In Business10 Phillips St., Massena • 769-9565

PAGE 14 • Northern New York Newspapers Holiday Recipe EditionNovember, 2012Blueberry Crunch Cake1 can (20 oz.) blueberry pie filling orcherry1 can (20 oz.) crushed pineapple.1 box yellow cake mix1/4 lb. butter1 small pkg. pecansPour blueberries in a 9x12 pan. Spreadevenly.Pour pineapple - do not drain on topand spread.Sprinkle cake mix on top of filling andcover. Slice butter and put cover mixAdd pecans if desired.Bake at 350° - 45 min. or until brown.Rayona ThompsonWinthrop1 c. frozen whipped topping (thawed)1 graham cracker pie crust1/2 c. toasted flaked coconutIn lg. bowl, prepare pudding accordingto pkg., using 2 c. milk, fold in butter andwhipped topping, then pour in pie crust.Refrigerate 4 hrs. Top with toasted coconut.Put coconut on baking sheet spreadout and brown. Takes about 2 minutes.Gloria AkinsOgdensburgChocolate Cake6 tbsp. unsalted butter1-1/2 c. sugar2 eggs, beaten lightly1/2 c. cocoa and 2 tbsp.1 c. water1-1/3 c. flour (self rising)Preheat oven to 300°. Grease 2-8 inchpans. Cream butter and sugar togetheruntil soft and fluffy. Put in eggs and beatwell. Put in cocoa with the water. Addthe flour into the butter mixture until isblended smoothly. Put batter in 2 pansand bake in center for 25 min. - until thebatter comes away from sides. Cool onrack.Nancy WilsonRensselaer FallsFrosting ForChocolate Cake1 stick butter2 c. confectioners sugar2 tbsp. cocoa - plus extra for dusting.2 tbsp. milk10 oz. raspberries, lemon juice to taste,3 tbsp. confectioners sugarBeat the butter and confectionerssugar together until light and fluffy. Addcocoa and milk and beat until puttingthe cakes together using half the frosting.Then use remaining on the top of cake.Decorate with dusting of cocoa - for thecookies blend the raspberries, lemonjuice and sugar until smooth then strainto remove any seeds.Nancy WilsonRensselaer FallsDorothy MolassesCake1 c. sugar1 c. molasses1 c. sour milk1 c. crisco1 egg1 tsp. ginger1 tsp. cinnamon1 tsp. soda4 c. flour - mix all together and bake in9x13 pan.Baking time: 350° until done.Nancy WilsonRensselaer FallsMom’s MolassesSugar Cookies3/4 c. soft margarine1 c. sugar1/4 c. molasses1 egg2 c. flour2 tsp. baking powder1 tsp. cinnamon1/2 tsp. cloves1/2 tsp. gingerWhite sugarBeat sugar and margarine untilcreamy, add molasses and egg and beatwell. Beat in med. bowl: baking soda,flour, cinnamon, cloves and ginger, addto molasses. Cover and chill, form dough.Roll each in sugar. Place on nonstick panabout 2 inches apart.Bake at 300° for 6-8 min. until goldenbrown. Let stand one min. - remove torack to cool. Makes 5 dozen.Nancy WilsonRensselaer FallsMadame Giroux’sChocolate Pie1 pie crust not cookedMix together:1/2 c. packed brown sugar1/4 c. flour2 lg. tbsp. cocoa1/2 12 oz. can carnation milkAdd to pie crustBake at 350º until it bubbles up.Richard GirouxMassenaCoconut-Butterscotch-Fudge Cookies1 pouch (1 lb. 1.5 oz.) Betty Crockersugar cookie mix1/2 c. butter or margarine, melted1 egg1 to 1-1/2 c. flaked coconut1/2 c. butterscotch topping3/4 c. hot fudge topping1. Heat oven to 375ºF. In large bowl,stir cookie mix, melted butter and egg untilsoft dough forms. Shape dough into 1”balls. Roll balls in coconut. On ungreasedcookie sheets, place balls 2” apart.2. Bake 9 to 11 minutes or until edgesare light golden brown and coconutstarts to toast. Cool 3 minutes; removefrom cookie sheets to waxed paper.3. Drizzle each warm cookie with butterscotchtopping. In small microwavablebowl, microwave hot fudge toppinguncovered on high 15 to 30 seconds oruntil spreadable. Carefully spread on topof each cookie. Serve warm or cool. Storeloosely covered.Makes about 2-1/2 dozen cookies.Fran LisiewskiHammondHawaiian Pie1 lg. (6 oz.) pkg. vanilla instant puddingand pie filling2 c. milk2 tbsp. melted butterItalian Christmas Cookies1 c. butter softened2 c. sugar3 eggs15 oz. ricotta cheese2 tsp. vanilla extract4 c. all purpose flour1 tsp. salt1 tsp. baking sodaFrosting:1/4 c. butter softened3 to 4 c. confectioner’s sugar1/2 tsp. vanilla extract3 to 4 tbsp. milkIn a mixing bowl cream butter andsugar, mix well. Add eggs one at a time,beating well after each addition. Beatin ricotta and vanilla. Combine flour,salt and baking soda; gradually add tocreamed mixture. Drop by rounded tsp.two inches apart onto greased bakingsheet. Bake at 350º for 10-12 min. or untillightly browned. Remove to wire rack tocool.Do any of yourrecipes includevenison?Venison Chili½ cup chopped celery3 cloves garlic, minced1 jalapeno chili pepper, seeded andfinely chopped1 tbsp dried oregano4 tsp chili powder4 tsp paprika4 tsp ground cumin½ tsp salt½ tsp black pepper1 cup dark beer or lower sodium beef broth1 28 ounce can diced tomatoes, undrained1 ½ cups chopped red sweet pepper1 15 ounce can black beans rinsed & drained¼ cup lime juice¼ cup snipped fresh cilantro¼ cup snipped fresh parsleyYou need to startwith us first....Frosting:Cream butter and sugar, stir in vanilla.Add enough milk until frosting reachesspreading consistency. Can add sprinklesif desired. Makes eight and one halfdozen.Fran LisiewskiHammondFlan (Mexican Pudding)1-3/4 c. sugar8 eggs2 (14 oz.) cans evaporated milk2 tsp. vanilla extractPut 1 c. sugar in heavy skillet and placeover heat, stirring constantly until sugarmelts and turns golden. Pour immediatelyinto eight custard cups. (This is difficultand must be done very quickly.) Cool.Beat eggs, add milk, remaining 3/4 c.sugar and vanilla. Mix well, then straininto custard cups. Place cups in a pan ofhot water and bake at 325º for 45 minutesto 1 hr., or until knife inserted in center ofcustard comes out clear.When ready to serve, turn out on servingdish so caramelized sugar is on top.Flan should be thoroughly chilled beforeserving. Yields 8 servings.Mary ComoOgdensburgDirections:Pre. Time: 45 Mins.Cook Time: 1 Hr. 25 Mins.1)Trim fat from meat,. Cut into ½ “ pieces. In a 4-6quart Dutch oven, heat 1 tbsp of oil over mediumhighheat. Brown meat, half at a time, in hot oil.Using a slotted spoon, remove meat from Dutchoven, set aside, drain fat.2) In same Dutch oven, heat remaining 1 tbsp oilover medium heat. Add onion, celery, garlic, chilipepper, dried oregano, chili powder, paprika, cumin,salt, and black pepper. Cook and stir about 5 min or‘til tender. Add beer or broth, bring to a boil. Boilgently about 5 minutes. Add meat and undrainedtomatoes. Return to boiling, reduce heat. Cover andsimmer for 45 to 60 min. or until meat is tender.3) Stir in red sweet pepper and black beans. Returnto simmering. Cover and cook for 15 min. more.4) Stir in lime juice, cilantro, parsley. Makes 6servings.Gray’s Gun ShopGREAT GIFTS ~ New & Used 73 Scott RoadShot Guns, Rifles & HandgunsLisbonLayaways Avail. u Major Credit Cards Accepted 393-4968GIFT CERTIFICATES AVAILABLE

November, 2012 • Northern New York Newspapers • PAGE 15Holiday Recipe EditionCheesecake PieFor one nine” pie you will need:2 - 8 oz. pkg. cream cheese at roomtemperature2 tbsp. vanilla extract2 lg. eggs1/2 c. granulated sugar1 - 9” graham cracker crustCream the cream cheese and sugarbeating on med. speed for one min.Scrape sides of bowl. Blend at highspeed for one min. Add eggs and vanillabeat at low speed for one min. Scrapesides of bowl and beat on high speedfor one min. Pour into crust. Bake at350º for 29 min. Just until top starts tocrack - remove from oven and placeon wire rack and cool completely. Topwith your favorite fruit or any toppingyou like.Fran LisiewskiHammondpan at 325º for 1 hr.Topping:2 tbsp. oleo3 oz. cream cheese1/4 tsp. vanilla1 c. powdered sugarSmall amount of milk if needed.Marian KelloggOgdensburgGlazed Berry Pie1 qt. berries, washed-drainedCook glaze until bubbly, cool untilthickened, but still pourable1 c. sugar1/2 box Jello1/4 c. corn starch1 c. waterSpread part of glaze on bottom of pieshell, add berries, pour remainder ofglaze on top. Cool.Marion LaCombeMassenaChocolatePotato Cookies1 c. packed brown sugar1/2 c. vegetable shortening1 egg1 tsp. almond extract1/2 c. chocolate chips, melted1/2 c. unseasoned mashed potatoes @room temp.1-1/2 c. flour1/2 tsp. salt1/2 tsp. baking soda3/4 c. milk1/2 c. chopped walnuts or pecans1 (16 oz.) container of chocolate frosting.Preheat oven to 400º. Coat bakingsheet with cooking spray. In large bowlcream together brown sugar and shorteningtill light and fluffy. Beat in egg andalmond extract, mix well. Add meltedchocolate chips and mashed potatoes,beat till smooth. In another bowl combineflour, salt and baking soda add flourmixture and milk to shortening mixture,stir till smooth. Mix in nuts.Drop by tsp. onto cookie sheet. Bake10 min. or till cookies spring back whentouched.Remove cookies wait 2 min. beforeremoving to a wire rack. Frost warmcookies.Gloria AkinsOgdensburgCrusty Blueberry Cobbler3 c. fresh blueberries2 tsp. lemon juice1/2 tsp. vanilla1-1/2 c. biscuit baking mix3/4 c. sugar1/2 tsp. cinnamon1/4 c. (1/2 stick) butter for dottingPreheat oven to 350ºF. In lg. bowl,toss together blueberries, lemon juice,and vanilla, spoon mixture into a buttered8” square baking dish. In mediumbowl, combine biscuit mix, sugar, andcinnamon, sprinkle over blueberriesmixture then dot with butter.Bake 45 to 55 min. or till crispy. Servewith whipped cream.Gloria AkinsOgdensburgApple Cake w/FrostingCombine and beat till creamy:2 eggs2 tsp. vanilla2 c. sugar1/2 c. oilSift together and add to above:2 c. flour2 tsp. baking soda2 tsp. cinnamonStir in: 4 c. diced apples (skin on), 1c. chopped nuts. Bake in greased 13x9”We Are Your AuthorizedLet Coakleys Help.•Family Owned & Operated Since 1902•Quality Products •Competitive Pricing •Experienced StaffWe can computer customize your kitchen! • Always...0% Interest • See Store for DetailsShipping & ReceivingCenter!ROETHELPARCELSERVICEM-F 9-5, Sat. 10-1roethelparcel.com1801 Ford StreetOgdensburg315-393-4770Mon.-Fri.7:30-7:30, Sat. 7:30-5, Sun. 9-4

PAGE 16 • Northern New York Newspapers Holiday Recipe EditionNovember, 2012Peanut Butter CookiesZucchini CookiesOatmeal Dried Fruit Cookies1 - 3 oz. pkg. instant pudding any1 egg, well beaten1/2 c. shortening1/2 c. granulated sugar1/2 c. brown sugar packed firm1/2 c. peanut butter1/2 tsp. vanilla1-1/2 c. flour1 tsp. baking sodaDash of saltHeat oven to 375º. Mix flour, baking sodaand salt together. In a large bowl creamwhite and brown sugars with shortening.Add egg to mix, beat well. Add peanutbutter and vanilla mix well. Mix in flour,mix until well blended. Form into roundballs - choose the size you want. Place ongreased cookie sheet 2” apart. Flatten andcrisscross with fork. Bake in heated oven 10min. Place on rack to cool.Fran LisiewskiHammond1 c. sugar3/4 c. oleo1 egg2 tsp. cinnamon1/4 tsp. nutmeg1 c. grated zucchini1-1/2 c. flour2 c. rolled oats1/4 c. chopped nuts1 c. raisins1 tsp. sodaCream oleo, sugar and egg until fluffy,add cinnamon, nutmeg and soda. Add zucchiniand flour, mix well, add oats, raisinsand nuts, mix well.Drop by tsp. on greased cookie sheet.Bake 12-15 min. at 400º.Marion LaCombeMassena1-1/4 c. oleo, softened1-1/4 c. brown sugar1 egg2 tsp. vanilla1-1/2 c. flour1 tsp. baking soda1 tsp. salt1 tsp. cinnamon1/2 tsp. nutmeg3 c. oats1 c. dried cranberriesPreheat oven 375º.In large bowl cream together oleo,sugar until fluffy. Beat in the egg, thenstir in vanilla. Sift together flour, bakingsoda, salt, cinnamon, nutmeg, graduallystir into creamed mixture. Finally stirin quick oats and dried fruit. Drop bytsp. onto the ungreased cookie sheet.Bake 8-10 min. Allow cookies to cool onbaking sheet - 5 min. before removing.Marion LaCombekind2 c. confectioners sugarCrust:Combine 1/2 c. butter, 1/4 c. sugar,cocoa and vanilla in double boiler.Cook over simmering water until buttermelts, stir in egg. Continue cookingand stirring until mixture is thick, about3 min. Blend in crumbs, press into 9”pan.Center:Cream 1/2 c. butter well, beat. Stir inmilk, pudding and sugar. Beat, beat untilfluffy. Spread evenly over crust. Chilluntil firm.Carol BouchardOgdensburgTea CookiesMassenaCrust:2 c. flour1 lg. cream cheese1 c. butterFilling:1 c. nuts1 c. brown sugar1 egg1/2 tsp. vanillaRoll crust in ball and press all aroundtea cookie pan. 1-1/2 tsp. of filling in eachtea cookie cup. Bake at 350º till puff up andgolden brown. 20 min.Carol BouchardOgdensburgSpanish Cream1 oz. (2 tbsp.) granulated sugar1/2 c. cold water1/2 c. hot milk1/3 c. sugar1/4 tsp. salt2 eggs2-1/4 c. cold milk1 tsp. vanillaMake a custard of the egg yolks, sugarand hot milk. Add the softened gelatin.Proceed as for standard sponge mixtures.Mold, chill and serve with whipped cream.Mary ComoOgdensburgPistachio Cake(Note: do not follow the directions on thecake or pudding mixes boxes whole milk isbest for pudding)13x9x2” pan, food spray for pan1 yellow cake mix1/2 c. vegetable oil1/2 c. milk1/2 c. water4 eggs2 boxes pistachio pudding drySpray pan thoroughly with food spray.Mix all ingredients above - beat oneminute on low, then two minutes on med.speed. Batter may have lumps. Scrape sidesof bowl two times.Pour in pan and bake in heated oven 350ºfor 45 min. until toothpick inserted in centerof cake comes out clean. Remove fromoven and cool in pan on wire rack. Cake willnot fall much.Frosting:2 boxes pistachio pudding2 c. milk1 container Cool Whip (8 oz.)Beat pudding until thoroughly mixed, letset five minutes in fridge.Fold in Cool Whip, put in fridge untilready to frost cake. After cake is completelycooled frost cake. Remove cake from panand split in two to make a layer cake. If sodouble frosting recipe.Fran LisiewskiHammondMain Street ConsignmentsBecome our partner in consignmentvisit us on Facebook atMain Street ConsignmentsName Brands • Great Prices59-67 East Main StreetGouverneur, New York 13642315-287-2429Napoleon CreamsCrust:1/2 c. butter1/4 c. sugar1/4 c. cocoa1 tsp. vanilla1 egg slightly beaten2 c. graham cracker crumbs finelycrushedCenter:1/2 c. butter3 tbsp. milkConnie’s Killer Apple Crisp1 c. flour1 c. oatmeal1-1/2 c. light brown sugar1/2 c. white sugar1 stick softened butter1/4 tsp. cinnamon1/4 tsp. nutmeg6 c. sliced applesCombine oatmeal, flour, brown sugar,white sugar, butter and spices in alarge bowl. Blend together until crumbly.Placed sliced apples in a 8x13” pan.Top with the oatmeal mixture. Bake at350º for 40-45 min. Serve warm with ascoop of vanilla ice cream.Connie L. WhiteMadridFestival of the Trees2012SaturdayDecember 1 stOgdensburg OddfellowsCorner Rt. 37 / Linden St.9 am - 3 pmWith a Soupwich11 am - Until Gone$6.f Free Admissionf Wheelchair AccessibleSponsored by:Pepsi-Cola Ogdensburg Bottlers,Northern New York Newspapers, 96.7 YES FM, QCountry 102.9, PAC 98.7

November, 2012 Holiday Recipe Edition• Northern New York Newspapers • PAGE 17Maple Raisin CookiesChocolate coating:Strawberry-Rhubarb CobblerIn a large bowl, dissolve gelatin in2-1/4 c. flour1 c. sugar1 egg1 tsp. pumpkin pie spice1/2 tsp. each salt and baking soda1 c. raisins3/4 c. butter softened3/4 c. applesauce1/2 c. chopped nutsPreheat oven to 375º. Grease cookiesheet. In large bowl mix all ingredientsexcept raisins and nuts. Beat at lowspeed, scraping sides of bowl often, untilwell blended. Stir in raisins and nuts.Drop by round tsp. 2” apart on greasedcookie sheet. Bake near center of 375ºoven for 10-12 min. or until lightlybrowned. Cool completely. Frost withfrosting that follows:4 c. confectioners sugar1/2 c. butter3-4 tbsp. milk1/2 tsp. maple flavoring.Combine all ingredients. Beat atmed. speed, scraping sides of bowl often,until light and fluffy.Connie L. WhiteMadrid1 - 12 oz. pkg. semi-sweet chocolate morsels3 squares sweet chocolate1/2 block paraffinIn a large bowl, beat eggs and peppermintextract, add shortening, beat slightly.Add sugar slowly until mixture is firm to thetouch. Roll mixture into balls tsp. to tbsp. size,then flatten. Store in a cool place.Chocolate coating:In a double boiler add chocolate and paraffin.Dip each peppermint disk into chocolatewith a fork. Place on wax paper to cool.Marion LaCombeMassena6 c. sliced rhubarb (about 1-1/2 lbs.)1/2 c. granulated sugar1 pkg. (3 oz.) strawberry-flavoredgelatin1 pkg. (9 oz.) yellow cake mix (suchas Jiffy)1/3 c. unsalted butter, melted2 tsp. confectioners’ sugar, for garnishWhipped topping, optionalHeat oven to 350º. Coat an 11x7x2”baking dish with nonstick cookingspray.Place rhubarb in the prepared bakingdish and sprinkle with granulated sugarand then with gelatin.Sprinkle the cake mix over the gelatinand then drizzle with 3/4 c. water. Stirin the melted butter.Bake at 350º for 50 min. Remove fromoven and cool on a wire rack for 10-15min.Serve warm or at room temperature.Dust with confectioners’ sugar andserve with whipped topping if desired.Marion LaCombeMassenaboiling water. Stir in cranberry sauceuntil smooth. Refrigerate for 30 min. oruntil slightly thickened. Fold in sherbetand lemon juice. Transfer to a 6-c ringmold coated with non-stick cookingspray. Refrigerate until firm.Unmold onto a serving platter. If desired,fill center with cranberries andraspberries, and garnish with orangesand mint.Yield: 10-12 servings.Donna RothMassenaMicrowave Apple Crisps1 c. graham cracker crumbs1/2 c. flour1/2 brown sugar1/2 tsp. cinnamon nutmeg1 c. butter8 applesWhip cream on topIn a large bowl, combine crackercrumbs, flour, brown sugar, cinnamonnutmeg and butter.Place in greased microwave dish.Top with crumbs.Corinne CrumpBrasher FallsNo Bake Peanut Butter Cookies3 c. white sugar3/4 c. butter3/4 c. milk1/2 tsp. vanilla extract1-1/2 c. peanut butter4-1/2 c. quick-cooking oatsIn a saucepan over medium heat,combine sugar, butter and milk. Bringto a rapid boil and boil for one full minute.Remove from heat and stir in thevanilla and peanut butter. Mix in theoats, stirring until the mixture begins tocool. Transfer to a large bowl if it doesnot fit into the pan well. Drop batterby teaspoonfuls onto waxed paper. Letcool until set.Marion LaCombeMassenaHomemade Peppermint Patties1 egg white1/2 c. Crisco1 - 1 oz. bottle peppermint extract1-1/2 lb. powdered sugarTitusMountainSki PackageReduced Fat Apple Pie3 med. Golden Delicious apples, peeled,cored and thinly sliced1-1/2 c. unsweetened applesauce1/2 c. honey1/2 c. apricot preserves1 tbsp. vanilla extract2 tbsp. grated lemon rind1 pie crustBake the pie crust and set aside. Preheatoven to 375º. In a large saucepan simmerapplesauce, honey, vanilla and lemon rindover medium high heat until it thickens (10-15 min.) Pour mixture into prepared crust.Arrange apples in concentric circle on top ofsauce.In a saucepan over med. high heat, meltthe apricot preserves and then press througha sieve. Brush apples with the melted glazeand bake the pie for 30 minutes. Serves 9.Beatrice P. ReynoldsMassenaPineapple Pie2 tbsp. cornstarch1/2 c. sugar1/4 tsp. salt2-1/2 c. crushed pineapple1 tbsp. butter1 tbsp. lemon juiceCombine cornstarch, sugar, salt andpineapple and cook until thick and clear,stirring constantly. Add butter and lemonjuice. Cool, pour into a 8” pastry shell. Coverwith the top crust. Bake for 25-30 min. at425º.Connie L. WhiteMadridThe Clarkson InnA Boutique HotelMid Week$179/PersonChildren only $40/DayWeekend & Holiday$197/PersonChildren only $50/Day• 2 Nights Accommodations (Based on double occupancy)• 4 All Day & Night Passes• 1 Complimentary Meal Per Person Per Day at Titus Mtn• Canadian Money at Par (only Available with Packages)• Complimentary Turndown Service & Tea Time Fri. & Sat.(315) 265-3050 or 1-800-790-69701 Main Street Potsdam, NY 13676www.clarksoninn.com • info@clarksoninn.comCran-Raspberry Sherbet Mold2 pkg. (3 oz. each) raspberry gelatin1-1/2 c. boiling water1 can (16 oz.) jellied cranberry sauce2 c. raspberry sherbet, softened1 tbsp. lemon juiceCranberries, raspberries, orange segmentsand fresh mint, optionalfMake ThisHoliday SeasonOne Full of Happiness!We wish you peace and happiness.May the holiday season bless youGIFTCertificatesfAvailableThe PerfectfGiftffand your family withgood health andtogetherness.FREEDeliveryw/in City LimitsState-Of-The-Art COMPUTERIZED PHARMACYKIMRO’S MEDICINE PLACE511 State St., Ogdensburg • 393-6290

PAGE 18 • Northern New York Newspapers Holiday Recipe EditionNovember, 2012Orange Cream Cheesecake2 c. graham cracker crumbs1 tsp. ground cinnamon1 tsp. grated orange peelStawberry Graham Dessert1 c. graham cracker crumbs (about 16squares)2 tbsp. butter, melted1 carton (8 oz.) strawberry yogurt1 carton (8 oz.) raspberry yogurt2 c. sliced fresh or frozen unsweetenedstrawberries1 c. mayonnaiseBake in greased pan at 350°.Corinne CrumpBrasher Falls1/2 c. butter (melted)1 pkg. (3 oz.) strawberry gelatin1 carton (12 oz.) frozen whipped topping,thawedGinger CookiesFilling:1 c. boiling water1 pkg. (3 oz.) orange gelatin1 pkg. (16 oz.) frozen sweetened sliced Additional fresh strawberries, optional 1 c. white sugar3 pkg. (8 oz. each) cream cheese, softened1 tbsp. lemon juiceand raspberry gelatin in boiling water. 1 c. butterstrawberries, thawedIn a large bowl, dissolve strawberry 2 eggs (well beaten)1-1/4 c. sugar4 oz. cream cheese, softenedStir in cold water and strawberry and 1 tsp. salt1 can (5 oz.) evaporated milk1/2 c. confectioners sugarraspberry yogurt until blended. Chill 4-1/2 c. flour1 tsp. lemon juice1 tsp. vanilla extractuntil firm, about 4 hours. Garnish with 3/4 c. molasses1/3 c. orange juice concentrateDash saltfresh berries if desired. Yield: 16 servings.1 tsp. ginger3/4 c. sour milk1 tsp. vanilla extract1 c. heavy whipping cream, whipped1 envelope unflavored gelatinFresh strawberries and mint, optionDonna Roth 1 tsp. vanilla2 tbsp. cold waterIn a small bowl, combine crackerMassena 2 tsp. soda2 tbsp. boiling watercrumbs and butter; set aside 1 tbsp. forBake at 350°. Let chill 1 hour or better1 carton (8 oz.) frozen whipped topping,thawedture onto the bottom of a greased 8-in. 1 c. sugarCorinne Crumptopping. Press the remaining crumb mix-Cream Cookiesovernight. Roll out.Topping:square baking dish. Bake at 325° for 10-14 1 c. shorteningBrasher Falls2 c. whipped toppingmin. or until golden brown. Cool on a wire 1/2 tsp. salt1/4 c. sugarrack.1 tsp. sodaPumpkin CookiesLemon slices, orange peel strips, In a bowl, dissolve gelatin in boiling water;stir in strawberries and lemon juice. 1 tsp. vanilla1 c. sugar1 tsp. baking powder1/4 c. shorteningKumquats and lemon balm for garnish,optionalRefrigerate until partially set, about 1-1/2 2 eggs1 eggIn a bowl, combine the cracker hours.3 c. flour3/4 c. pumpkincrumbs, cinnamon, orange peel and In a small mixing bowl, beat the cream 1 c. milk2 c. flourbutter. Press onto the bottom of a cheese, sugar, vanilla and salt until Bake at 350°.2 tsp. baking powdergreased 10-in. springform pan. Refrigeratefor at least 30 min.half over cooled crust. Cover and refrig-Brasher Falls 3/4 tsp. cinnamonsmooth. Fold in whipped cream. SpreadCorinne Crump 1/4 tsp. gingerPrepare orange gelatin according to erate remaining cream mixture. Sprinkle3/4 tsp. nutmegpackage directions: Set aside 1/2 c. at with reserved crumb mixture. RefrigerateMayonnaise Cake1 tsp. vanillaroom temperature. Chill remaining gelatinuntil slightly thickened, 40-60 min. mint if desired. Yield: 9 servings.4 tbsp. cocoaMix up and put by spoons ful on tin.overnight. Garnish with fresh berries and 1 c. sugarNuts and raisinsIn a mixing bowl, beat cream cheeseDonna Roth 2 c. flourBake at 350° for 15 min.and sugar for 2 min. Gradually beat inMassena 2 tsp. sodaCorinne Crumpmilk and lemon juice. Beat on med.-1 c. waterBrasher Fallshigh speed 2 min. longer. Gradually beatPie Crustin orange juice concentrate and vanilla.In a small bowl, sprinkle unflavoredgelatin over cold water; let stand for2 min. Stir in boiling water until gelatinis completely dissolved. Stir intoroom temperature orange gelatin. Stirinto cream cheese mixture, then fold inwhipped topping. Pour into crust. Fortopping, in a mixing bowl, beat whippedtopping and sugar. Beat in refrigerated2 c. flour3/4 c. shortening2 tbsp. butter1/2 tsp. salt1/2 tsp. baking powder6 tbsp. cold waterHave room temperature, pat in bowland shake, then roll out.Corinne CrumpBrasher Fallsorange gelatin (mixture will be thin).Chill for 30 min. Gently spoon over fillingBerry Cream(pan will be full). Refrigerate for 8Desserthours or overnight. Garnish if desired. 1 pkg. (3 oz.) strawberry gelatinYield: 10-12 servings.1 pkg. (3 oz.) raspberry gelatinDonna Roth 2 c. boiling waterMassena 2 c. cold waterHappy Holidays To All!May we suggest the gift that fits any tasteGift CertificatesPerfect size! Perfect fit!on the riverRt. 37 393-4550 Ogdensburg

November, 2012 Holiday Recipe Edition• Northern New York Newspapers • PAGE 19Holiday Cheesecaketo loosen; cool 1 hour longer. Refrigerate 1/2 tsp. ground cardamomminutes and remove from pan. Drizzle withCrust:1-1/2 c. graham cracker crumbs1/2 c. pecans, toasted and finelychopped2 tbsp. light brown sugar6 tbsp. butter, meltedFilling:4 pkgs. (8 oz.) cream cheese, softened1 c. sugar3 tsp. vanilla extract4 eggs, lightly beaten1 c. (6 oz.) miniature semisweet chocolatechipsTopping:2 c. (16 oz.) sour cream1/4 c. sugarAssorted candiesPlace an ungreased 9” spring form panon a double thickness of heavy-duty foil(about 18” square). Securely wrap foilaround pan.In a small bowl, combine the crackercrumbs, pecans and brown sugar; stir inovernight. Remove sides of pan. Garnishwith candies. Makes 16 servings.Kathryn EwartLisbonCream Puffs1/2 c. water2 oz. butterbring to a boilpinch salt3 oz. flourThen add flour & salt. Stir rapidly untilmixture leaves side of pan.Remove from heat and place in mixingbowl, add 3 eggs while beating with mixer onhigh speed until mixture is thick and shiny.Drop on sheet pan w/spoon and bakeat 400º for 10 minutes.Reduce heat cook for 30 minutes at350º. Fill with favorite filling when cool.Makes 4 puffs.Steve RitchieOgdensburg3/4 c. sweetened coconut-garnish fortop of pieOven 350ºMix ingredients in kitchenaide heavyduty mixer until nice and smooth. Pour into pie crust and bake for 50 minutes. Removefrom oven and sprinkle with coconut.Bake 10 minutes or until knife comesout clean. Cool and serve.Nancy Orologio BesawNorwoodChocolate Pumpkin CakeIngredients:2 c. flour2 tsp. baking powder1 tsp. baking soda1 tsp. salt1 tsp. cinnamon1 tsp. ground cloves1 tsp. allspice1 tsp. ginger4 eggsconfectioner sugar glaze (optional).Rodney ReganSouth ColtonChocolate Crackle CookiesIngredients:2 c. flour2 tsp. baking powder2 c. granulated sugar1/2 c. butter or margarine4 squares (1 oz. each) unsweetened bakingchocolate, chopped4 large eggs, lightly beaten2 tsp. vanilla extract1-3/4 c. M and M’sCombine flour & baking powder; set aside.In large saucepan over medium heatcombine the 2 cups sugar, butter and chocolate(chopped up), stirring until butter andchocolate are melted; remove from heat.Gradually stir in eggs and vanilla. Stir in flourmixture until well blended. Chil mixture forone hour. Stir in the M’M’s; child mixture anbutter. Press onto bottom and 1-1/2” up2 c. sugaradditional 1 hour.the sides of prepared pan. Place in a largerPumpkin Cream Cheese2 c. pumpkinPreheat oven to 350º. Spray cookie sheetsbaking pan; add 1” of hot water to larger Coconut Pie1 c. vegetable oilwith non stick spray. With sugar dustedpan.Single crust pie shell1 c. bran flakes cerealhands, roll dough into 1 inch balls; roll ballsBake 325º for 1-1/2 hours or until center 15 oz. can pumpkin - Libby1 c. chocolate chipsin additional granulated sugar. Place aboutis just set and top appears dull. In a small 8 oz. cream cheese-Kraft1 c. chopped nuts2 inches apart on prepared cookie sheets.bowl, combine sour cream and sugar untilsmooth; spoon over hot cheesecake and 1 c. Domino sugarmixing bowl. In a separate bowl beat eggs cookie sheets. Bake 10 to 12 minutes. Do not3 eggs at room temperatureCombine all dry ingredients in a large Bake 10 to 12 minutes apart onto preparedspread to cover. Bake for 5 minutes longer 1 c. evaporated milkuntil foamy. Add pumpkin, oil and cereal. overbake. Cool on wire racks then store in aor until topping is just set.2 tbsp. BrandyMix into dry ingredients, stirring only untilcombined. Stir in chocolate chips and Makes about 5 dozen cookiestightly covered container.Remove spring form pan from water 1 tbsp. vanilla extractbath. Cool on a wire rack for 10 minutes. 2 tsp. ground cinnamonnuts. Spread evenly in a greased bundt orSharon E. ReynoldsCarefully run a knife around edge of pan 1 tsp. ground nutmegtube pan. Bake at 350º for 60 mins. Cool 10MassenaSmall In Size - Yet Full Of Surprises!CLAXTON-HEPBURN’SAuxiliary Gift ShopLooking For The Perfect Holiday Gift andStocking Stuffers?Featuring* Vera Bradley **Kyber Hats & Mittens*Elf On The Shelf *Costume Jewelry*Gifts for Men*Handbags & Scarves*Lots of Christmas Itemsand Teacher Gift ItemsGIFT CERTIFICATES214 King Street, Ogdensburg • 315-713-5175OPEN: Mon-Fri. 9-4; 6-8LargestDealer inSt. LawrenceCounty!starting at$339Cash-n-Carry12 MonthsNO InterestGorgeousCURIOSstarting at$399GLIDER ROCKERSStarting at $ 329 Cash-n-Carry8’ Oak Tablewith 6Cushioned Chairs$1489Comfortable sits 10when extendedOak Hutch &Buffetstarting at$799See store for details Gardner’sFLOORING & FURNITURE393-6488325 Cedar StreetOgdensburgwww.gardnersflooringandfurniture.com

PAGE 20 • Northern New York Newspapers November, 2012Holiday Recipe EditionSweets &CandiesGooey Bars1 stick of unsalted butter (softened)1 beaten egg1 Duncan Hines Butter Recipe Goldencake mixMix together and pat into bottom oflarge sheet pan.Mix: 1 - 8 oz. cream cheese (softened)2 eggs2 box powdered sugarWith mixer, beat until smooth. Pourover cake. Top with nuts (walnuts or pecans).2-3 c. at least.Bake @ 350° for 35-40 min. Watch it becauseit sometimes only takes 18-20 min.Cool before cutting.This will be hard around the edgeswhen cooled.Helen D. ClookeyMassenaMaple Walnut Fudge1 c. light brown sugar (firmly packed)1-7.5 oz. jar marshmallow fluff15 oz. can evaporated milk6 tbsp. unsalted butter1/2 tsp. salt1-11 oz. bag white chocolate chips2 c. walnuts (coarsely chopped)1 tbsp. maple extractLine an 8” square baking pan with foil,leaving at least a 1” overhang on all sides.Mist with cooking spray. Combine sugar,fluff milk, butter and salt in heavy pan.Cook over med. heat, whisking often, tilit boils. Boil 5 min., stirring constantly.Remove from heat, stir in chips untilsmooth. Add nuts and extract. Quicklypour into pan and smooth top. Refrigerateuntil firm - about 2 hrs. Using foil handles,remove from pan and set on cuttingboard. Cut into squares.Janice DeShaneNorfolkPeanut Butter Fudge2 c. sugar1/2 c. light corn syrup1/2 c. milk1/4 tsp. salt2 tbsp. butter or margarine1 tsp. vanilla1 c. smooth or crunchy peanut butter1. Combine the sugar, corn syrup, milkand salt in a medium-size sauce pan.Cook over low heat, stirring constantlyuntil sugar dissolves. Cover pan for 1min. to allow the steam to wash downthe sugar crystals that cling to the sidesof the pan, or wipe down the crystalswith a damp cloth. 2. Uncover pan; insertcandy thermometer. Cook without stirringuntil candy thermometer reaches236° (soft ball stage, where syrup whendropped into very cold water forms a softball that flattens on removal from water).3. Remove from heat. Add butter, coolsyrup until luke warm (110°). Add vanilla,peanut butter. Beat until candy beginsto thicken and loses its high gloss. Turnimmediately into a buttered 8x8x2-inchpan.Connie WhiteMadridNo Cook Peanut Butter Fudge1 c. peanut butter1/2 c. light corn syrup1 tsp. vanilla1/2 c. soft butter1/2 tsp. saltStir in 4 c. confectionery sugar. Kneaduntil smooth. Add walnuts (optional).Pack in a 8x8x2 pan. Cut into squares.Janet LearyOgdensburgLemon Bars2 c. flour and 4 tbsp. (divided)1/2 c. powdered sugar1 c. butter4 eggs2 c. sugar2/3 c. freshly squeezed lemon juice1 tbsp. grated lemon rind1 tsp. baking powderPreheat oven to 350°.1. Place 2 c. flour in food processor.Add butter and powdered sugar andpulse until mixture looks like coarsemeal. Press into the bottom of a 13”x9”baking pan. Bake 20-25 min.2. Beat eggs with mixer. Add sugar andblend well. Add lemon juice and lemonrind and beat well. Add baking powderand remaining 4 tbsp. flour. Beat well.Pour over hot crust. Sprinkle with powderedsugar before serving.Serves 24.Elsie G. ScruggsMassenaMiscellaneousPretzel TreatsUse small round or square pretzels.Put 1 rolo candy on each pretzel. Put ontocookie sheet. Bake at 250° for about 2 min.or until candy is soft. Remove immediatelyfrom oven and press pecan or walnuthalf in candy. Let cool. Store in coveredcontainer.Lucia JohnsonMassenaPeanut Butter Loaf1-3/4 c. flour2 tsp. baking powder1/2 tsp. salt1/4 tsp. baking soda1/3 c. shortening3/4 c. crunchy peanut butter2/3 c. sugar2 eggs (slightly beaten)1 c. mashed bananasMix the first 4 ingredients together.CaseDiscountsOn Wine!Cream shortening and peanut butter. Addsugar gradually until light and fluffy. Addeggs and beat well. Stir in dry ingredientsand bananas. Mix well but do not beat. Putinto loaf pan and bake about 1 hr. or untildone.Lucia JohnsonMassenaRhubarb Freezer Jam2 c. rhubarb1 c. sugar1 - 3 oz. pkg. strawberry jello18 oz. can crushed pineapple plus liquidCook rhubarb and sugar until soft. Addjello, pineapple and liquid. Bring to a boil.Simmer for 15 min. Pour into sterilizedjars. Freeze.Marion LaCombeMassenaBaked Rubin Dip1 - 32 oz. can sauerkraut (rinsed anddrained)10 oz. sliced deli corn beef2 c. shredded sharp cheese2 c. shredded swiss cheese1 c. mayo1/4 c. russian dressing1 tsp. caraway seedsMix first 6 ingredients, stir in carawayseeds, place in greased 13x9 dish.Bake at 350° - 25 min. Serve with crackers.Dorothy MorehouseMassena• Candy Making Supplies• Holiday Chocolates• Homemade Fudge• Holiday Cookie Platters268-1302Ample ParkingTry our recipe for Carolans French ToastIngredients:• 1/4 cups milk• 1/3 cup Carolans Irish Cream• 4 eggs, well beaten• 1/8 tsp. almond extract• Butter• 12 slices of bread• Toasted almonds• Powered sugarTime: Cooking Time of 5 minutesInstructions: In a shallow bowl mix milk, Carolans, eggs and almond extract.Melt butter in a large skillet. Dip bread in egg mixture, coating both sides. Cookin butter until both sides are golden brown. Serve immediately with toasted almondsand powered sugar. Makes 4 three-slice servings.View more recipes at www.carolans.ie

November, 2012 Holiday Recipe Edition• Northern New York Newspapers • PAGE 21Crabmeat Salad Pie1 baked pie shellFilling:1 c. chopped celery3/4 c. bread crumbs1 tbsp. finely chopped onion1 tbsp. finely chopped green pepper3/4 c. mayo1 tbsp. lemon juice6 oz. can crabmeat (drained)Gnudi1 lb. ricotta cheese3/4 c. all purpose flour1/2 c. grated romano or parmesancheese1 egg1/2 tsp. salt1 tsp. black pepper1/4 tsp. garlic powder, basil andparsley.over med.-high heat, stirring occasionally.Pour over cucumber mixture andallow to cool completely.Cover and chill overnight beforeserving.Makes about 8 c.Janet WilliamsWaddingtonFlakier PieMy Mother’s Bread AndButter Pickles25 med. sized cucumbers10 med. sized onions1/2 c. salt1 pt. vinegar1/2 pt. water2 c. sugar2 tsp. mustard seed2 tsp. celery seed1/2 c. shredded sharp cheddarMix all ingredients together and thenCrust1/2 t. turmericHeat oven to 450°. In a large bowl combineturn onto a lightly floured surface. RollSlice cucumbers and onions, layer,celery, crumbs (reserving 2 tbsp.),onion, green pepper, mayo, lemon juiceand crab. Spoon into pie shell, sprinklewith reserved crumbs and cheese. Bakefor 10 min., or until cheese is bubbly.Makes 6 servings.Dorothy MorehouseMassenasegments of dough into logs approximately1 inch around and ten cut logsinto 1 inch segments. Boil gnudi insalted water for a few minutes until theyfloat to the top of the water. Removewith strainer. Serve with sauce or as desired.Lucia Johnsonsprinkle each layer with salt.Let stand 2 or 3 hours, drain. Let picklecome to a boil then add cucumbers andonions and boil 5 minutes.Put hot pickles in prepared jars and letseal.Janet WilliamsWaddingtonMassenaHot Artichoke Appetizer2 - 14 oz. cans artichoke hearts (drainedand chopped)1-1/2 tsp. garlic powder8 oz. cream cheese1 c. parmesan cheese1 c. mayo1/2 tsp. worcestershire sauceMix all, spoon into greased bakingdish, bake at 350° for 25 min. Serve withcrackers or melba toast.Dorothy MorehouseMassenaReuben Dip8 oz. cream cheese1/2 c. sour cream1/2 c. sauerkraut (drained)1/2 lb. corn beef (choppped fine)1 c. swiss cheese (grated)2 tsp. minced onion1 tbsp. ketchup1 tsp. mustardMix cream cheese and sour cream. Addonion, ketchup, mustard, saukerkraut,corn beef and cheese in a pie tin. Bake at350° for 10 min. Serve with crackers.Margaret TupperOgdensburgPumpkin Butter1 can (1 lb. 13 oz.) pumpkin1 tbsp. pumpkin pie spice1 pkg. pectin (sure-gel)Mix pumpkin, spice and pectin. Bringto a hard boil, stirring constantly.Stir in 4-1/2 c. sugar all at once.Return to full boil. Boil 1 min. Put in jars.Janice DeShaneNorfolkBuffalo Chicken Dip1 can Underwood buffalo style chickenspread1/2 c. sour cream1/4 c. crumbled blue cheeseCombine all ingredients until wellblended.Serve with veggies or crackersJanice DeShaneNorfolkBavarian Wreath Mold2 envelopes unflavored gelatin1/4 tsp. salt1/2 c. sugar3 eggs (separated)2-3/4 c. milk1 tsp. vanilla1/3 c. sweet sherry1 c. heavy creamleaf shaped gumdrop candyred cinnamon candiesCombine gelatin, salt and 1/4 c. sugarin the top of double boiler.Beat egg yolks; stir in milk; slowly stirinto gelatin mixture.Place over boiling water; cook andstir until gelatin dissolves and mixturethickens slightly. Remove from heat.Stir in vanilla and sherry.Set pan in a bowl of ice cubes andwater. Chill in the refrigerator stirringoften, until mixture mounds slightlywhen dropped from a spoon.Whip egg whites until foamy; graduallybeat in remaining sugar, beatinguntil stiff. Whip cream; fold with eggwhites into the gelatin mixture, blendingthoroughly. Spoon into a 6 or 7 c.ring mold. Chill until firm.To serve, unmold and decorate witha holly wreath made of gumdrops andcinnamon candies.Makes 10 servings.Mary ComoOgdensburgRefrigerator Cucumber Pickles3 med. cucumbers (sliced thinly)1 med. onion (thinly sliced)1 med. green bell pepper (coarselychopped) for a little more color, 1/2 redbell pepper (chopped coarsely)1 med. sized cauliflower (divide intolittle flowerettes)3 c. sugar1-1/2 c. white vinegar2 tbsp. celery seed1-1/2 tsp. saltPut cucumber mix in a large bowl,bring remaining ingredients to a boil4 c. flour2 c. shorteningAbout 1 c. waterMix together until it is dough. Dividein parts and roll out to thin crust. Putin dish, put a few slits along the bottomand crimp the edges and bake at 425° F.If for a 2 crust pie, fill the bottom androll the top thin and put over it. Crimpthe edges of both crusts together, usingsome water to glue them together. Baketime for whatever the recipe calls for.Janet WilliamsWaddingtonDressingMixUse twice as much oil as vinegar andsugar to taste.Use seasonings such as onion powder,garlic powder, oregano, basil, pepperflakes or whatever you like.Mix all together and use on greensalad.Janet WilliamsWaddingtonBuy 1Get 1 Free...Buy a pair ofprescription glassesand get a 2nd pairfree from ourspecial selectionBaked CheeseDrops1 c. biscuit baking mix1/2 c. shredded monterey jack peppercheese1/4 c. salsa1/3 c. beerPreheat oven to 450°. Coat a rimmedbaking sheet with cooking spray. Combineall ingredients in a bowl. Mix well,then drop mixture by teaspoons on preparedbaking sheet.Bake 8 to 10 min. or until goldenbrown. Remove and serve immediately.Gloria AkinsOgdensburgDo You SeeWhat I See?We offer thorougheye exams from aDoctor of Optometryat Pearle Vision.• Most InsurancesAccepted• Contact LensesAvailable• Huge Selection ofDesigner Fashionand Value Frames• Financing AvailableDR. 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PAGE 22 • Northern New York Newspapers Holiday Recipe EditionNovember, 2012Spiced Peach MuffinsIngredients:2 c. all purpose flour1/2 c. granulated sugar1 tbsp. baking powder1 tsp. salt1/2 tsp. baking soda1/2 tsp. cinnamon1/2 tsp. ground nutmeg1 dash ground mace1 lg. egg slightly beaten8 oz. container peach yogurt1/3 c. milk1/3 c. vegetable oil1/2 c. dried peaches, finely choppedCrunch Topping:2 tbsp. all purpose flour2 tbsp. chopped walnuts1/2 tsp. ground cinnamon2 tbsp. butter or margarinePreheat oven to 400º F, grease bottomsof 12 muffin cups. In a mediumbowl, mix flour, sugar, baking powder,salt, baking soda, cinnamon, nutmegand mace. In a small bowl mix egg,peach yogurt, milk and oil. Make a wellwith a spoon in the center of the flourmixture. Pour egg mixture and choppeddried peaches into the well. Stir untilflour mixture is moistened, the battershould still maintain some lumps in it.Gently spoon batter into greased muffinpan cups, filling each 2/3 full. Mix all ingredientsfor the crunch topping exceptfor the butter, cut in butter or margarineuntil it is crumbly. Sprinkle each muffinwith approximately 2 tsp. of the topping.Bake 20-23 minutes or until goldenbrown. Remove muffins from pan andserve warm.Rodney ReganSouth ColtonAutumn Spice CakeMakes 16 servings1/2 c. butter (1 stick butter softened)1 c. shortening1 c. dark brown sugar1 c. sugar4 lg. eggs1-1/4 c. buttermilk1 tsp. vanilla2 c. flour1 tbsp. cocoa2 tsp. baking powder1 tsp. baking soda1-1/2 tsp. cinnamon1/2 tsp. allspice1/4 tsp. cloves1/2 tsp. allspiceHeat oven to 350º. Line 2 - 9” cakepans with parchment paper and lightlybutter.Beat butter, shortening and sugar togetheruntil smooth. Beat in eggs oneat a time until smooth and light. Stir inbuttermilk and vanilla. Soft all dry ingredientstogether and add to wet ingredients.Pour batter into cake pans. Bake for35 mins. or untill center test done.Rosella DennisBrasher FallsApple Pecan Cornbread DressingIngredients:1 (9x9”) pan cornbread, cooled andcrumbled1 (8 oz.) pkg. herb-seasoned dry breadstuffing mix2 tbsp. dried parsley flakes1/2 tsp. ginger1/2 tsp. salt3/4 c. butter1 c. chopped celery1 c. chopped onion2 c. chopped apples1/2 c. chopped pecans2 c. apple juice3 eggs beatenPreheat oven to 350º, butter a 3 qt. casseroledish, melt the butter in a heavysaucepan, and saute the celery and onionfor 8 to 10 min. until tender. In a lg.bowl, combine the cornbread, stuffingmix, parsley, ginger and salt, mix in thecelery and onion mixture, chopped apple,chopped pecans, apple juice, and beateneggs. Spoon dressing into prepared casseroledish. Bake for 30-35 minutes inthe pre-heated oven, it will be lightlybrowned on top.Rodney ReganSouth ColtonMaple ZucchiniBread3/4 c. sugar2 tsp. vanilla1/2 c. vegetable oil3 eggs1-1/2 c. pure maple syrup2 tsp. baking soda1-1/2 tsp. baking powder1 tsp. salt1 tsp. cinnamon2 c. zucchini-unpeeled and grated1/2 c. milk1/2 c. nuts2-1/2 c. flourPrepare oven to 350º. Cream togethersugar, oil, vanilla and eggs. Add remainingingredients and mix well. Makes 2loaves. Bake for 55 mins. or until toothpickcomes out clean.Rosella DennisBrasher FallsPennePasta Bake1 lb. penne pasta, cookedSauce: Your own or:1 jar Bertolli spaghetti sauce, any flavor1 can diced tomatoes (14.5 oz.)Approx. 1 lb. sweet Italian sausage, casingsremoved, crumbled, fried, drainedon paper towels(Optional: meatballs added)2 cloves garlic added to sausage towardend of cookingFilling: 1 lb. small curd cottage cheese(not low fat)4 oz. cream cheese, at room temperature2 tbsp. parmesan cheese2 tsp. dried minced onion1 tsp. dried chives1 giant tbsp. onion powderBeat all of the filling ingredients with anelectric mixer until blended.Assembly:13x9” pan: spread generous amountof sauce on bottom of pan. Add layer ofcooked penne pasta. Pour filling over thepasta. Layer again with cooked penne.Spread spaghetti sauce on top.Topping: Shredded mozzarella cheeseand parmesan to cover.Bake: Uncovered on cookie sheet @325º F. 35-40 minutes. Check after 30minutes as oven temperatures may vary.Carol HartleMassenaHot Dog Noodle Soup1 lb. pkg. wide or medium noodles1 lb. hot dogs (any kind)8 oz. or 1 lb. sharpe cheese (depends onhow cheesy you want it1 lg. can tomato sauceCook noodles and hot dogs (cut into bitsize pieces). Do not drain. Add in tomatosauce and cheese (cut up). Heat untilcheese is melted.Peggy PearsonMadridSoft Pistachio Cookies1 c. butter or margarine6 oz. cream cheese3/4 c. sugar1/4 tsp. salt1 tsp. almond extract1 egg2 tbsp. milk1 tsp. vinegar2 c. flour1 pkg. (3-4 oz.) Instant pistachio pudding/piefilling1/2 c. coconutCream: Butter, cream cheese, sugar,salt, almond extract.Add: egg and milkBeat well. Add remaining ingredients.Mix well. Drop by tsp. on ungreased cookiesheets. Bake at 325º F. for approx. 20min.Optional: can add 1 c. chocolate chipsand put 1/2 c. marachino cherries on top.Carol HartleMassenaSpaghetti w/Bacon1 lb. spaghetti1 lb. bacon (cut in small pieces)1 med. onion (optional)3 small cans tomato pasteMargarineCook spaghetti and drain. Cook baconand onion, drain. Mix in tomato paste andbutter (about 3 tbsp.). Mix well. Mix withspaghetti - add a couple tbsp. more butter.Peggy PearsonMadridReuben Noodle Bake8 oz. uncooked egg noodles5 oz. thinly sliced corned beef1 can (14-1/2 oz.) sauerkraut with carawayseeds, drained2 c. (8 oz.) shredded swiss cheese1/2 c. Thousand Island dressing1/2 c. milk1 tbsp. prepared mustard2 slices pumpernickel bread1 tbsp. margarine or butter, meltedRed onion slices (optional)Preheat oven to 350°F. Spray 13x9-inchbaking dish with nonstick cooking spray.Cook noodles according to package directionsuntil al dente. Drain.Meanwhile, cut corned beef into bitesize pieces. Combine noodles, cornedbeef, sauerkraut and cheese in large bowl.Pour into prepared dish.Combine dressing, milk and mustardin small bowl. Spoon dressing mixtureevenly over noodle mixture.Tear bread into large pieces. Process infood processor or blender until crumbsare formed. Combine bread crumbs andmargarine in small bowl; sprinkle evenlyover casserole.Bake, uncovered, 25 to 30 min. or untilheat through. Garnish with red onion, ifdesired.Makes 6 servings.Peggy PearsonMadrid

November, 2012 Holiday Recipe Edition• Northern New York Newspapers • PAGE 23Sunshine Pickles3 qts. cucumbers, peel, remove seedsand cut up in small chunks.Mix 2 c. vinegar22 c. sugar1 tbsp. turmericPour over cucumbers and cook until tender.Seal in hot prepared jars.Good way to use those large cucumbers.Makes about 3-4 qts.Janet WilliamsWaddingtonZucchini Pickles2 lbs. firm fresh zucchini, cut into1/4-inch slices2 small onions (sliced)1/4 c. canning salt3 c. white vinegar (use apple cider vinegar)2 c. sugar2 tsp. mustard seed1 tsp. celery seed1 tsp. turmericCombine zucchini and onions in a largebowl; sprinkle with canning salt and coverwith cold water. Let stand for 2 hours; rinseand drain.In a large saucepan, bring the remainingingredients to a boil. Pour over zucchiniand onions; cover and let stand for 2 hours.Transfer to a large saucepan. Bring to aboil; reduce heat and simmer for 5 minutes.Carefully pack hot mixture into hot halfpintjars, leaving 1/2-inch headspace. Removeair bubbles; wipe rims and adjust lids.Process for 15 minutes in a boiling-watercanner.Yield: about 4 half-pints.Marion LaCombeMassenaSnow Peas With Cashews1 tsp. canola oil1 tsp. dried orange peel3 c. snow peas (rinsed and drained)Salt and freshly ground pepper to taste.1 oz. tbsp. toasted cashew nuts (finelychopped)In nonstick skillet - heat oil. Add orangepeel and cook over low heat for 2 minutes.Add snow peas and salt and pepper to taste.Return heat to medium. Stirring constantly,cook 3 to 4 minutes or until bright greenand crunchy. Sprinkle with cashews.Makes 4 servings.Beatrice P. ReynoldsMassenaParty Cheese Ball2 - 8 oz. pkg. cream cheese (softened)2 c. (8 oz.) shredded sharp cheddarcheese1 tbsp. chopped pimento1 tbsp. chopped green pepper1 tbsp. finely chopped onion2 tbsp. worcestershire sauce1 tsp. lemon juiceDash of red pepper (ground)Dash of saltFinely chopped pecans.Combine cream cheese and cheddarcheese, mixing at medium speed onelectric mixer until well blended. Add allremaining ingredients except pecans:mix well. Chill. Shape into ball: roll in pecans.Beatrice P. ReynoldsMassenaPineapple Cheese Ball2 pkg. (8 oz. each) cream cheese (softened)1 can unsweetened crushed pineapple(drained) 8 oz.1/4 c. finely chopped green pepper2 tbsp. finely chopped onion1 tsp. salt1-1/2 c. finely chopped walnutsAssorted crackersIn a small mixing bowl, beat the creamcheese, pineapple, green pepper, onionand salt until blended.Cover and refrigerate 30 min.Shape into a ball; roll in walnuts.Cover and refrigerate over night.Serve with crackers.Beatrice P. ReynoldsMassenaHolly Holiday Appetizer Balls3 crisply cooked bacon slices (crumbled)2 eggs (beaten)1 - 10 oz. pkg. frozen chopped spinach,thawed, well drained1 c. seasoned stuffing mix or croutons1/2 c. grated parmesan cheese2 tbsp. soft margarine1/4 tsp. saltCombine ingredients: mix well. Shapeinto 1 inch balls; place on ungreasedcookie sheet. Sprinkle with additionalparmesan cheese, if desired.Bake at 350° - 10 min.Beatrice P. ReynoldsMassena• Hockey & Lacrosse• Under Armour•Gift Certificates & Stocking StuffersChristmas Sale Begins December 1BROOMBALL EQUIPMENT• D-Gel • Acacia • Blue OxRoute 37Akwesasne, NY(518) 358-4863TaxFreePeace Tree Mall #6Cornwall Island, Ontario(613) 938-2752Holiday Creamy Cheddar Spread8 oz. cabot sharp or 50 percent reducedfatSharp cheddar (grated), about 2 c.2 tbsp. butter2 tsp. coarse-grained dijon mustard1 sm. glove garlic (minced)1/4-1/3 c. white wine or beer1. In food processor: combine cheese,butter, mustard and garlic.2. Process until smooth (about 1 minute)adding enough of wine or beer to makespread of desired consistency (spread canbe made ahead and refrigerated for up to 1week.You can easily vary the flavor of thisquick spread by using one of cabot’s flavoredcheddars: horseradish, tomato basilor garlic and herb. Or embellish the basicrecipe by adding some artichoke pesto, tomatopaste or chopped black olives.When ready to serve: allow the spread tosoften at room temperature.Beatrice P. ReynoldsMassenaSweet Potatoes With Cranberries,Apricots And Pecans4 sweet potatoes (peeled and chopped)1/2 lb. fresh cranberries1/2 c. pecans (finely chopped)8 dried apricots (finely chopped)1. Preheat oven to 350°.2. Lightly mist an 8x10 inch baking dishor a casserole dish of similar size with nonstickcooking spray.3. Mix sweet potatoes and cranberries inthe prepared baking dish. Add pecans andapricots. Stir just a bit so that the pecansand apricots stay near the top of the mixture.4. Cover and bake for about 1 hour or untilsweet potatoes are tender.Beatrice P. ReynoldsMassenaSunrise Slushies2 c. orange juice1 c. reduced calorie cranberry juice1 med. tart apple (coarsely chopped)1/2 c. cubed peeled mango2 kiwi fruit (peeled, sliced & quartered)2 c. halved fresh strawberries8 to 10 ice cubesIn a blender, place half of each ingredient;cover and process until smooth.Pour into chilled glasses. Repeat with remainingingredients.Beatrice P. ReynoldsMassena10% OFF HAZLITTCANADIANMONEY @ PARChristmas Cheese Ball1 pkg. (8 oz.) cream cheese, softened2 c. (8 oz.) shredded cheddar cheese2 green onions, chopped1 jar (2 oz.) diced pimentos, drained2 tbsp. butter, melted2 tsp. Worcestershire sauceAssorted crackersIn a bowl, beat cream cheese untilfluffy. Beat in cheddar cheese, onions, pimentos,butter and Worcestershire sauce.Press into a small bowl; smooth top. Coverand refrigerate. Remove from the refrigerator15 minutes before unmolding.Serve with creackers.Makes 1 cheese ball (1-1/2 c.)Kathryn EwartLisbonSweet Potato And Apple Saute2 tbsp. canola oil1 lb. sweet potatoes (peeled andcoarsely shredded)1 golden delicious apple (peeled, coredand coarsely shredded)1/4 c. orange juice1/2 tsp. ground cinnamon1/4 tsp. ground gingerSalt and pepper to tasteIn large non-stick skillet, heat oil overmedium high heat. Add sweet potatoes.Saute, stirring occasionally, until potatoesstart to soften, about 4 minutes. Addapple, orange juice, cinnamon, gingerand salt. Cook, stirring occasionally, untilpotatoes are tender but not too soft,about 4 minutes. Season with salt andpepper. Serve hot or lukewarm.Makes 4 servings.Beatrice P. ReynoldsMassenaHoliday Crunch Mix1/2 c. margarine (melted)2 qts. popped corn2 c. small pretzels2 c. bite-size crispy corn squares1 c. dry roasted peanuts1/2 c. grated parmesan cheesePour margarine over combined remainingingredients: toss until well coated.Spread onto ungreased 15x10x1 inchjelly roll pan.Bake at 250° 1 hours, stirring occasionally.Beatrice P. ReynoldsMassenaHubies Liquor & Wine68 East Orvis St., Massena 315-769-5440Hrs: Mon. Wed. • 10am-9pm/Thurs.-Sat • 10am-10pm/Sunday • 12-7pmHoliday Sale$1 OFFLITER$2 50 OFFMAGSCanadian Leaf&Black VelvetSale$1 OFFLITER$2 50 OFFMAGS

PAGE 24 • Northern New York Newspapers November, 2012Holiday Recipe EditionMORT BACKUS and SonsCanton Road 393-5899 www.mortbackus.com OgdensburgGood Gas MileageIt’s The One Ingredient NeededFor The Perfect Recipe...BUICK VERANOCHEVROLET MALIBU