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Laurel Run Cooking School Recipes


Marcia's Featured Recipe

Summer Squash Sauté
Who hasn't grown more squash than they know what to do with, or been the recipient of a well-meaning neighbor with an armload of summer squash? There are numerous recipes for using up this bountiful vegetable. This is a favorite at my table.

4 slices of bacon, chopped          

1 medium onion, diced   

1 clove of garlic, minced  

6 cups of sliced yellow quash & zucchini

1/2 cup dry white wine or chicken stock

2 tomatoes, coarsely chopped  

2 tablespoons fresh basil, minced

2 tablespoons fresh parsley, minced 

Parmesan cheese (about ¼ cup)

salt and pepper to taste

In a large skillet, cook bacon until partially cooked. Add onion and garlic and cook until tender. Pour off any fat. Add squash and cook a few minutes over medium heat. Add the wine or stock, cover and cook for about 5 minutes. Add tomatoes and continue cooking, uncovered, until wine or stock begins to evaporate. Add parsley, basil, salt and pepper. Stir gently to mix. Serve warm with a sprinkle of Parmesan cheese.

Marcia's Featured Recipe

Tomato Gratin

Servings: 6

8 medium-sized ripe tomatoes, cored and sliced, or quartered
1 teaspoon onion salt (has the most flavor in this recipe, but sea or kosher salt can be substituted)
1 large onion, sliced
2 tablespoons butter
1 cup croutons or stuffing cubes, seasoned or plain
8 ounces shredder cheddar cheese, divided use

 Preliminaries: Heat oven to 350 degrees. Coat shallow casserole dish (one that you would like to serve in) with nonstick vegetable oil cooking spray.

Procedure: Put tomatoes in a bowl and sprinkle evenly with onion salt. Sauté onion in butter until soft. Add to tomatoes and toss lightly. Add croutons and half of the cheese, again tossing to mix. Pour all into prepared casserole. Sprinkle top with remaining cheese. Bake until heated through and cheese is melted, about 15 to 20 minutes.

Presentation: Remove and allow to cool for a few minutes before serving or packing for travel.

Approximate nutritional analysis per serving: calories, 263; fat, 17 grams; calories from fat, 56 percent; carbohydrates, 18 grams; protein, 12 grams; fiber, 3 grams; cholesterol, 50 milligrams; sodium, 680 milligrams.  Analysis made by using Master Cook Deluxe.

Marcia's Featured Recipe

Shaker Corn Pudding

This recipe came from my good friend Jody Frimel, owner of Mill Hollow Nursery. She has had this recipe for years, obtaining it from a Shaker cookbook from Kentucky, and would often bring this to potluck dinners to rave reviews. (it is also one of her staple side dishes at Thanksgiving.)  If you have any cooked sweet corn left over from dinner some evening, make this dish the next. It will take about 4 ears to get 2 cups of corn kernels to make this recipe.

Serves 6


3 tablespoons butter, at room temperature plus more for buttering casserole dish

2 tablespoons sugar

2 tablespoons all-purpose flour

1-teaspoon salt

3 large eggs

2 cups fresh or frozen, thawed corn kernel, coarsely chopped

1-½ cups light cream (half and half)



Pre-heat the oven to 325 degrees.

Butter a 1½-quart casserole. In a large bowl, mix the 3 tablespoons butter, sugar, flour and salt.

Beat in the eggs, and then stir in the corn and cream until well blended.

Bake 45 minutes until slightly puffed and golden brown.

Recipe may be doubled; baking time will vary. Check with a toothpick or knife to make sure center is set. 

Marcia's Featured Recipe

Best Ever Chili Dog Sauce

My Aunt Jean loves to cook for church suppers and fundraising functions. Whenever the church makes this recipe to serve on chilidogs, they get several requests to sell it by the jar! If you love a good chili dog now and then, stock you pantry with these simple ingredients so you can enjoy this sauce on your favorite ‘dog. Serve it with the tri-color Slaw following to make it a simple, homey meal.

1 small onion, minced

2-tablespoons butter

1-pound ground beef

1-8 ounce cans tomato sauce

1-teaspoon salt

2 tablespoons chili powder

A pinch of cinnamon

1/2-tablespoon sugar

1-15 ounce can red kidney beans, coarsely pureed in a food processor or mashed by hand

In a 1-quart saucepan, sauté onions in butter until tender.  In a separate skillet, brown beef and drain; add to the onions in saucepan.  Add the tomato sauce, salt, chili powder, cinnamon, sugar, and beans.  Cook on low heat for 30 minutes. Taste for salt.

Marcia's Featured Recipe


Serves 4-6

(SHPEHT-sluh; SHPEHT-sehl; or SHPEHT-slee)

Literally translated from German as "little sparrow", Spaetzle is a dish of tiny dumplings or noodles made with flour, eggs, water or milk, salt and sometimes nutmeg. The dough can be firm enough to be rolled and cut into slivers, or soft enough to be forced through a sieve or special Spaetzle maker. The pieces of dough are usually boiled before being tossed with butter or added to soups.

2 cups flour

1 ½ tsp. salt

2/3 cup of milk

4 eggs

Mix all together into a soft batter.

Have a large pot of salted water boiling. Use a Spaetzle maker and add to the boiling salted water. Cook until they float. Remove with a slotted spoon.

Marcia's Featured Recipe


 6 servings

For those who prefer macaroni and cheese with a greater ratio of crunchy topping to creamy center, we suggest dividing the macaroni and cheese between two 3-quart shallow baking dishes and doubling the topping recipe, dividing it between the baking dishes

3/4 pound elbow macaroni

For topping
4  tablespoons butter, melted mixed with 2 tbsp. chopped fresh sage                                                                                                                                                       2 cups toasted dry bread crumbs
FOR CHEESE SAUCE                                                                                                                                                                                                                       3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper and 1/8 teaspoon fresh grated nutmeg
3 cups whole milk
1/2 cup heavy cream
4 cups coarsely grated extra-sharp Cheddar (about 1 pound)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400E°F. and butter a 3-quart shallow baking dish. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni.

Make topping: Melt butter and stir together with sage and bread crumbs.  Topping may be made 1 day ahead and chilled, covered.

Make sauce: In a 5-quart heavy saucepan melt butter over moderately low heat and stir in flour and cayenne pepper. Cook roux, stirring, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pan from heat and cover surface of sauce with wax paper.

Cook macaroni in boiling water until al dente.

Reserve 1 cup cooking water and drain macaroni in colander. In a large bowl stir together macaroni, reserved cooking water, and sauce. Transfer mixture to baking dish. Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.

Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.