Presidential Palates

By KELLIE LANGDON Eagle Staff Writer

February 13, 2009 Last Updated: February 13, 2009 10:07 AM Recipes

Marj Vincent shared this recipe, borrowed from a fellow club member. The club sponsors a food booth at the Mars Craft Show each year, and she said the booth is becoming famous for its homemade pies.

Women's club leaders share favorite foods

As President's Day approaches, some local presidents will be busy keeping up with their leadership responsibilities — even in the kitchen.

Marj Vincent, president of the GFWC Woman's Club of Southern Butler County, takes great pride in the many abilities her club members possess, especially their baking skills.

The club sponsors a booth at the Mars Craft Show each year — a booth that is becoming famous for its pies.

"The people who stop by the booth to eat like the good homemade pies we serve," she said.

The club held a brownie contest when Vincent was fairly new to the club. Her Brownies with Raspberry Sauce won first place.

"The women in our women's group are fabulous cooks and bakers so I was pretty amazed," she said.

A bit west of Vincent's club, Gina Bianchi, president of the Cranberry Woman's Club, also shares some secrets and recipes including one for chocolate mug cake she got from her sister.

"It is so perfect when you want something sweet and comforting, maybe after a tough day," she said. "It makes enough to share if you are feeling kind!"

She said that the recipe is the most dangerous in the world "because now we are all only five minutes away from chocolate cake at any time of the day or night!"

Bianchi also gave a recipe for Penne and Sun-dried Tomato Pesto. She encourages cooks to keep most of the ingredients in their pantries for a fast, delicious dinner.

"Hey, everyone's busy," she said.

The GFWC Intermediate League of Butler's president Carole Goldinger keeps a very busy schedule with club activities, but still finds time for her Lattice-topped Chicken.

Though the recipe takes a few extra steps and some extra time, Goldinger said the creamy, hearty chicken casserole is worth the effort.

Though she lives alone, she said, "I still cook for myself. You get tired of eating just junk."

Jennifer Sproat-Whitmoyer is the president of the Slippery Rock Business Association and vice president of the Slippery Rock Woman's Club. She keeps her recipe box handy after long days at work, especially the "cheap, easy and quick section of my recipe box," she said.

She shared three recipes that are delicious and easy to prepare, including Pot Roast, Rosemary Chicken Salad and Zesty Roasted Chicken and Potatoes.

4 cups fresh blueberries3 tablespoons tapioca1 cup sugar1 tablespoon lemon juice1 tablespoon butterMix tapioca and sugar. Add blueberries. Squeeze 1 tablespoon lemon juice over the blueberries. Put in fresh pie shell. Cut butter over the blueberry mixture. Cover with top crust, either lattice or full. Bake atb 425 degrees for 35 minutes. If using frozen blueberries, do not run water over the berries. Barely defrost them before making the blueberry filling.Recipe submitted by Marj Vincent, president of the Woman's Club of Southern Butler County. She borrowed this recipe from Pat Phoebe.

1 can cream of chicken1 cup milk½ tsp seasoned salt2 cups cubed cooked chicken1 bag frozen broccoli, carrots and cauliflour, thawed and drained1 cup shredded cheddar1 can onion rings1 package crescent rolls, 4 ouncesCombine soup, milk, seasoned salt, chicken, vegetables, ½ cup cheese and ½ of the onion rings. Place in 8x12 dish. Bake covered at 375 for 20 minutes.In the meantime, separate crescent rolls into two rectangles and press seams together. Cut each lengthwise into 3 strips. Place strips on casserole to form lattice top. Bake uncovered for 15 minutes.Top with cheese and onions. Bake uncovered 3 to 5 minutes or until onions are golden brown. Serves 4 to 6.Recipe submitted by Carole Goldinger, president of the GFWC Intermediate League of Butler. Sometimes Goldinger changes the recipe a little by using fresh broccoli and cauliflower and omitting the carrots.

1 coffee mug4 tablespoons flour, plain flour, not self-rising4 tablespoons sugar2 tablespoons baking cocoa1 egg3 tablespoons milk3 tablespoons oil3 tablespoons chocolate chips (optional)Nuts (optional)Small splash of vanillaAdd dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again.Microwave on high for 3 minutes.The cake will rise over the top of the mug, but don't be alarmed.Allow to cool a little, and tip out onto a plate if desired.Serves 2 if the cook is willing to share.Recipe submitted by Gina Bianchi, president of the Cranberry Woman's Club

13.25 ounces penne pasta 1 8.5 ounce jar sun-dried tomatoes packed in olive oil2 garlic clovesSalt and freshly ground black pepper1 cup baby spinach leaves, packed½ cup freshly grated Parmesan cheeseCook the pasta in a large pot of boiling salted water under tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain, reserving 1 cup of the cooking liquid.Meanwhile, blend the sun-dried tomatoes and their oil and garlic in a food processer and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl.Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season with salt and pepper to taste. Stir in the baby spinach, top with the Parmesan.Serve with a large green salad and whole grain bread! Delicious, fast and easy. What more can you ask for?Recipe submitted by Gina Bianchi, president of the Cranberry Woman's Club

4 to 6 boneless skinless chicken breasts1 pound small red potatoes, cut into fourths1/3 cup mayonnaise or salad dressing, preferably mayonnaise3 tablespoons Dijon Mustard½ teaspoon pepper2 cloves garlic finely chopped, or minced garlic in a jarChopped fresh chives, optionalHeat oven to 350 degrees and spray 9x13 pan with cooking spray or oil.Place chicken and potatoes in pan. Mix mayonnaise, mustard, pepper and garlic and brush over chicken and potatoes.Bake uncovered for 30-35 minutes.Sprinkle chives on dish when done baking.Recipe submitted by Jennifer Sproat-Whitmoyer, president of the Slippery Rock Business Association and vice president of the Slippery Rock Women's Club. She said, "I normally mix additional ingredients for more sauce on the chicken and potatoes."

Cook boneless skinless chicken breasts or tenderloins and in a skillet, adding rosemary on both sides while cooking. Add chicken to a bed of green leafy lettuce and spinach with black olives, tomatoes, carrots, cucumbers, french fries (optional), with Gorgonzola cheese or Asian vinaigrette dressing, or dressing of your choice.Recipe submitted by Jennifer Sproat-Whitmoyer, president of the Slippery Rock Business Association and vice president of the Slippery Rock Women's Club. "This is something extremely easy, but tasty," she said.

3 to 4 pound boneless chuck roast2 packets onion soup mix1 to 2 pounds small red potatoes1 to 2 cups baby carrotsSalt and pepper2 to 4 cups water, or as neededFlour, optionalHeat oven to 350 degrees.Rub roast with salt and pepper. You can also rub a small amount of garlic. Brown in a skillet on all sides. Mix the two packets of onion soup mix in 2 cups of water.Place meat into roasting pan.Pour onion soup mix into the pan on the meat. Add vegetables.Place in the oven for 4-5 hours, or until the veggies and meat are tender to your liking.(You can cook the meat by itself for an hour if you wish to cook the meat more quickly, then add the vegetables.)You can mix flour in the drippings to thicken, or serve as is.Recipe submitted by Jennifer Sproat-Whitmoyer, president of the Slippery Rock Business Association and vice president of the Slippery Rock Women's Club.

½ cup unsalted butter1 tsp. vanilla1 cup firmly packed brown sugar4 eggs1 cup flour2/3 cup plus 2 tablespoons, hazelnuts, chopped7 ounces dark chocolate, melted7 ounces white chocolate, melted2/3 cup plus 2 tablespoons raspberry jam¼ cup water2 teaspoons flour blended with 1 tablespoon waterPreheat oven to 350 degrees. Grease a deep square cake pan. Place butter, vanilla and brown sugar in a small bowl and beat with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in flour and nuts. Divide the mixture into two bowls. Stir dark chocolate into one bowl and spread into the prepared pan. Stir white chocolate into remaining bowl and spread over the dark chocolate mixture. Bake about 30 minutes or until golden brown.Combine jam and water in a small saucepan. Stir over heat until jam is melted. Add flour mixture and stir over high heat until sauce boils and thickens. Pour over the brownies.Recipe submitted by Marj Vincent, president of the Women's Club of Southern Butler County.

4 eggs, separated1 cup sugar3 cups milk4 level tablespoons cornstarch1 cup coconut2 tsp. vanillaCream sugar and egg yolks. Add milk and cornstarch. Cook until thickened and add coconut and vanilla. Cool for 5 minutes and pour into baked shell.This recipe can be modified to make a simple cream filling rather than coconut cream. Simply eliminate the coconut.Recipe submitted by Marj Vincent, president of the Women's Club of Southern Butler County. She borrowed this recipe from Roma Park.

4 egg whites½ tsp. cream of tartar8 tablespoons sugar1 teaspoons vanillaBeat egg whites and cream of tartar until very foamy. Beat in sugar 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Mix in vanilla. Spread over hot filling, seal to edge and bake at 400 degrees for 6 to 8 minutes or until lightly browned.Recipe submitted by Marj Vincent, president of the Women's Club of Southern Butler County. She borrowed this recipe from Roma Park.

3 cups flour1½ cup shortening1 teaspoon salt1 egg well beaten5 tablespoons water1 tablespoon vinegarMix flour and salt. Cut in shortening until well mixed. Mix egg, water and vinegar. Add egg mixture to the flour mixture.Roll out and bake at 400 degrees for 6 to 8 minutes.Makes 4 shells or 2 two crust pies.Recipe submitted by Marj Vincent, president of the Women's Club of Southern Butler County. She borrowed this recipe from Roma Park.