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Cooking up a new tradition: Recipes

November 28, 2001

Cooking up a new tradition: Recipes



Cranberry Coffee Cake

  • 1 stick margarine
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 can, 16 oz., whole cranberry sauce
  • 1/2 teaspoon salt
  • 1/2 pint sour cream
  • 1 teaspoon almond extract
  • 1/2 cup chopped walnuts


Icing:

  • 3/4 cup confectioners' sugar
  • 2 tablespoons warm water
  • 1/2 teaspoon almond extract


Cream margarine and sugar. Add eggs, dry ingredients, sour cream and extract. Beat well. Pour half batter into greased and floured tube pan. Spread 1/2 cranberry sauce, then remaining batter, then remaining cranberry sauce. Sprinkle with nuts and bake 55 minutes in 350 degree oven.

Remove from pan after cooling 10 minutes. When cool, spread with icing, allowing it to drip down sides of cake.

- From "Culinary Traditions: A Taste of Waynesboro, Pennsylvania"


Hot Oriental Chicken Salad

  • 4 cups cooked chicken, chopped
  • 1 6-oz. can water chesnuts
  • 1 cup chopped celery
  • 1 onion, chopped
  • 1 cup mayonnaise
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1 cup bread crumbs
  • 2 oz. melted butter


Mix chicken, water chesnuts, celery and onion. Blend mayonnaise, mushroom soup and milk, and pour over chicken mix. Stir well.

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Pour into shallow, greased casserole dish. Mix bread crumbs and butter and sprinkle over casserole.

Bake, covered, in 350 degree oven for 30 minutes.

- From "Culinary Traditions: A Taste of Waynesboro, Pennsylvania".

Recipe by Phil Cordell, chef at Waynesboro Country Club

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