Old favorites mixed with new

Historical society cookbook updated

Historical society cookbook updated

November 08, 2006|by JULIE E. GREENE

Bunny Waltersdorf can testify to the "awesome" yumminess of Jane Hershey's jambalaya recipe.

Waltersdorf has eaten the jambalaya, which Hershey prepared for at least two years for a Western Maryland Blues Fest fundraiser in the garden at The Miller House, the home of the Washington County Historical Society.

"They loved it. They wanted it every year," said Hershey, of Williamsport.

A version of Hershey's jambalaya recipe is in the historical society's 25th anniversary edition of its cookbook, "A Collection of Treasured Regional Recipes."

This updated version includes 60 new recipes added to the ones that were in the original 1981 cookbook.

The historical society is selling the cookbook for $15 plus $4 for shipping and handling. Money raised will be used to further the group's mission to preserve the history of Washington County, said Cathy Landsman, the historical society's registrar.


The cookbook is stuffed with recipes from community residents and sprinkled with household hints such as a circa-1900 recipe for soap to clean carpets from Mrs. C.H. McCafferty. It calls for 25 cents of Ivory soap, 5 cents of borax and 5 cents of sweet oil.

In addition to a version of Hershey's jambalaya recipe is a recipe Waltersdorf received more than 10 years ago through a cookie exchange.

Waltersdorf, 46, who lives north of Hagerstown, couldn't recall exactly who gave her the recipe for Cheesecake Dreams.

"If you like cheesecake, it's like little mini cheesecakes," said Waltersdorf, who, like Hershey, is a member of the historical society.

To order "A Collection of Treasured Regional Recipes," call the Washington County Historical Society at 301-797-8782 from 9 a.m. to 4 p.m. Tuesday through Saturday or e-mail

Cheesecake Dreams

1/3 cup firmly packed light brown sugar
1 cup all-purpose flour
1/2 cup finely chopped walnuts
1/3 cup butter, melted
1/3 cup sugar
8-ounce package cream cheese, softened
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon vanilla extract

Mix brown sugar, flour and walnuts in a bowl by hand with a fork. Stir in butter; the mixture will be crumbly. Reserve 1/3 cup crumbs for top. Pat remaining mixture into greased 8-inch square pan. Bake in preheated 350-degree oven for 12 to 15 minutes. Remove from oven.

Beat cream cheese and sugar with electric mixer until smooth. Beat in egg, milk, lemon juice and vanilla. Pour over crust, and sprinkle with reserved crumbs.

Bake at 350 degrees for about 25 minutes or until tester comes out clean. Cool and cut into 16 squares. Cut each square diagonally to make 32 triangles.

Serves 32.

- Recipe by Bunny Waltersdorf, who lives north of Hagerstown

Walnut broccoli

3 packages (about 10 ounces each) chopped frozen broccoli
1/2 cup butter (one stick)
4 tablespoons flour
1 1/2 teaspoons powdered chicken stock base
2 cups milk
2/3 cup water
6 tablespoons butter
2/3 regular-sized package of seasoned stuffing mix
2/3 cups chopped walnuts

Cook broccoli until just tender. Drain and put in a flat, greased 2-quart casserole dish.

Melt the 1/2 cup butter, blend in flour and heat gently over low heat. Add chicken stock base. Gradually add 2 cups milk. Cook until thickened and smooth, then pour over broccoli.

Heat water and 6 tablespoons butter until melted. Pour over stuffing mix and toss. Add nuts. Top the broccoli and sauce with the stuffing. Bake at 350 degrees for 30 minutes. (The amount of water used with stuffing might have to be adjusted according to the mix - you need a moist combination.)

Serves 12.

- Recipe by Winnie Miller of Williamsport


(Preparation time: 30 minutes)

1/2 teaspoon lemon pepper
1/2 teaspoon garlic powder
1 1/4 pound boneless, skinless chicken breast, cut into 1/2-inch cubes
3 tablespoons vegetable oil
1 cup chopped onions
12-ounce smoked Polish or kielbasa sausage, cut into 1/2-inch slices
14 1/2-ounce can Italian stewed tomatoes
16-ounce jar picante sauce, medium-hot

Sprinkle lemon pepper and garlic powder over cubes of chicken. Heat oil in skillet over medium-high heat. Cook chicken in oil for 5 minutes or until chicken is no longer pink in the middle; stirring frequently. Add onions and sausage. Cook 5 more minutes. Stir in picante sauce and tomatoes, reduce heat to medium, and cook 12 minutes.

Serve over white rice.

Serves 4.

- Recipe by Jane Hershey of Williamsport

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