Woodloch “To-Go!” : Easy Recipes from our Kitchen’s Cookbook

~ shared by J. Ranner

I believe in love at first bite. And you should, too. 

Not only will a delicious recipe send your tastebuds into a tizzy of sheer euphoria, but I think it can also be said that a recipe can also flood our minds and emotions with memories of people and places from long ago.

So we thought we’d gather up a few easy fan-favorite recipes from our famous cookbook to share with you- even if you haven’t visited our resort in a while (or have never been here!), we’d like to think that these dishes will serve up a little bit of the Woodloch spirit on the side. Enjoy!

Italian Wedding Soup

  • 1 gal. chicken broth (well seasoned)
  • 1 c. cornstarch
  • 1 c. cold water
  • 1 10 oz. box frozen spinach thawed
  • 1 lb. ditiline pasta
  • 1 lb. mini meatballs

Thicken broth with cornstarch and water. Bring broth to boil after starch is in broth. Add thawed spinach, pasta, and mini meatballs to broth. Cook pasta according to box directions.

Iced Raisin Bread

  • 2 tsp. salt
  • 1 egg
  • 3/4 c. sugar
  • 2 c. skim milk
  • 1 c. raisins
  • 1/4 lb. shortening
  • 1 tsp. cardamon
  • 2. tsp dry active yeast
  • 7 c. flour

Heat ingredients (except flour) up to 120 degrees and put in bowl. Add 2.5 tsp dry active yeast. Then add 7 cups white flour and mix until dough leaves side of bowl. Let rise until at least 1.5 times the original size. Divide into 3 equal parts, then pound and form into loaf. Place in greased pans. Let rise one hour until double in size and bake in 350 degree oven for approx. 30 – 40 minutes until golden brown. Cool on wire rack. Yields 3 loaves.

ICING!

Mix small amount of water and confectionary sugar to make a thick paste. When bread has cooled, paint top of loaf with icing and serve.

Hot German Potato Salad

  • 9 medium-sized potatoes
  • 1/2 lb. bacon
  • 1 lg. onion
  • 1 stalk celery
  • 2 tbs. flour
  • 2 tbs sugar
  • 2 tsp. water
  • 3/4 c. water
  • 1/3 c. vinegar

Boil potatoes, cool, then dice. In a large skillet, fry bacon until crisp then remove. Saute diced onion and celery in the bacon fat. Once cooked, add flour. Add in sugar, salt, water and vinegar. Stir for one minute. Crumble bacon and add all of the ingredients to the potatoes. Slowly cook until hot- approximately one hour or more. *The longer you can cook over low heat, the better!

Grilled Jerk Chicken

  • 2 pc. chicken
  • 2 tbs. jerk seasoning
  • 3 tbs. oil
  • 1/4 c. pineapple
  • 1/8 c. red pepper
  • 1/8 c. onion
  • 1/8 c. green pepper
  • 1/4 c. coconut milk
  • lemon juice
  • salt & pepper

Marinate chicken with jerk seasoning, oil, and lemon juice. Mix the remaining ingredients. Cook chicken until finished. Take the mixed ingredients and spread on top of the chicken.

Woodloch’s Famous Chocolate Chip Cookies

  • 1. c. granulated sugar
  • 1. c. brown sugar, packed
  • 1.5 c. shortening
  • 3.5 c all-purpose flour
  • 3 c. chocolate chips
  • 3 tbs. dark molasses
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 eggs

Preheat oven to 360 degrees. Mix sugars, shortening, molasses, baking soda and salt together. Then add eggs and cream for 3 minutes. Add sifted flour and chocolate chips; mix until well distributed. Bake at 360 degrees for 16 minutes. Yields 36 super-sized Woodloch Cookies! BAKING TIP: use 2 oz. ice cream scoop to measure the amount of dough for cookies.