There is an old proverb: If you can eat a leftover with joy and peace you are rich.
It seems the month of December is the month of plenty alternating with plenty of leftovers.
Inevitably, many refrigerators this week contain an assortment of foods which, on their own, seem rather useless, but combined with each other or a can of something would make a hot and tasty casserole. Let’s face it-casseroles are a standard winter dish here in Ohio.
Along with coping with leftovers, there are always leftover recipes on my desk and in boxes obtained at auctions during the year. Interesting bits and pieces of local history that bring a smile of recognition of times past in our kitchen heritage.
Paper-clipped together in one box were an old DP&L recipe-tip flyer that used to be sent out with the electric bills, an advertising recipe card from the Rike-Kumler Co. (better known today as Rikes) and a yellowed newspaper clipping glued to a card with a request for a soft sugar cookie recipe which was answered with a Bob Evans lard can recipe. Those items along with the Pet evaporated milk recipe card could take care of a lot of leftovers.
Here are the recipes. Substitute what you have when necessary. May the coming year afford you not only a measure of peace but also a bit of joy and success at what you work at. Thank you for making this column and this newspaper a success. Please feel free in the coming year to contact me with recipe requests or your ideas. I look forward to hearing from you!

Pet Milk Deluxe Creamed Turkey
2 cups diced cooked turkey or chicken
1 can cream of mushroom soup
1 small can Pet evaporated milk
¼ cup chopped green pepper
¼ cup chopped pimiento
½ teaspoon poultry seasoning
Pepper

Combine all ingredients in a saucepan. Heat to boiling, reduce heat, simmer 5 minutes. Serve over hot buttered toast. Serves 6.

Rike-Kumler Celery Seed Dressing
For Fruit Salad

½ cup sugar
1 teaspoon dry mustard
1 teaspoon salt
¼ onion, grated
1/3 cup vinegar
1 cup salad oil
1 tablespoon celery seed

Measure sugar, mustard,& salt into small mixing bowl. Mix in juice from onion then a small amount of onion. Mix in some of vinegar, then all of oil. Blend well, adding remaining vinegar and celery seed. Chill and use for fruit salad or any greens mix.

DP&L Old English Caramel Apples

½ cup sugar
½ cup packed brown sugar
1 tablespoon cornstarch
½ cup half & half
½ cup butter
¼ cup toasted pecans
½ teaspoon vanilla
3 medium apples

In 2 quart saucepan combine sugars, cornstarch. Stir in half & half. Add butter Cook over medium heat, stirring constantly until mixture comes to full boil. Boil 1 minute Stir in pecans and vanilla. Let cool to just warm Core, peel and chunk apples. Place in 6 serving dishes. Pour warm sauce over all. Garnish with extra pecans if desired.

Bob Evans Sugar Cookies

¾ cup lard
1 2/3 cups sugar
3 tablespoons milk
2 teaspoons vanilla or lemon extract
3 eggs
3 ½ cups flour (sift, then measure)
1 tablespoon baking powder
½ teaspoon salt

Sift together dry ingredients. Cream, sugar, and lard, adding eggs one at a time, beating well. Add 1 cup of sifted ingredients to creamed mix. Stir in milk and flavoring Add rest of dry ingredients, mixing thoroughly. Chill dough. Roll and cut. Place on greased cookie sheets. Leave enough space as cookies rise. Sprinkle well with sugar.  Bake in 400 degree oven for 8 minutes. For big soft cookies cut thick, for crisp cookies roll and cut thin.
Contact Connie at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or Box 61, Medway, OH 45341