Recipe Archives


President's Favorites

Mary Todd Lincoln's White Cake

created by Monsieur Giron of Lexington, Ky

for the Marquis de Lafayette's visit to Lexington in 1825.

It became a Todd family favorite as well as our favorite American History Teacher's delight.

1 cup blanched almonds

1 cup butter

2 cups sugar

3 cups of flour

3 teaspoons baking powder

1 cup milk

6 egg whites

1 teaspoon vanilla extract

1cup confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a Bundt cake pan.  Chops almonds in a food processor until they resemble a coarse flour. In a large mixing bowl, cream butter and sugar.  Sift flour and baking powder three times.  Add to creamed butter and sugar, alternating with the milk.  Stir in the almonds and beat well.  Beat egg whites until stiff and fold into the batter. Stir in the vanilla extract. Pour into prepared pan and bake for 1 hour, or until a toothpick inserted comes out clean.

Martha Washington's Great Cake

     Take 40 eggs and divide the whites from the yolks and beat them to a froth.  Then work 4 pounds of butter to a cream and put the whites of the eggs to it a spoon full at a time until it is well work'd. Then put 4 pound of sugar finely powdered to it in the same manner then put in the yolks of eggs and 5 pounds of flour and 5 pounds of fruit. Two hours will bake it. Add to it half an ounce of mace and nutmeg, half a pint of wine and some fresh brandy.  This makes one BIG single layer cake in George and Martha's day but it was served usually around Christmas and great occassions.

     The curators at Mount Vernon made this cake and added 2 pounds of raisins, 1 pound of currant and two pounds of apples where the recipe called for 5 pounds of fruit. they used cream sherry for the wine and baked the cake in 29 layers for 1.5 hours in a 350 degree oven. Ice the cake with a very stiff egg white based icing flavored with rosewater or orange-flower water.

January Tidbits

Chicken Roll Ups

by Carol Eickenhorst

GHS School Secretary


For the Roll Ups:

3 fried chicken breasts

1 egg

2 stalks celery, diced

1/2 onion, diced

Pie crust pastry


For the Gravy:

1 can cream of celery soup

1 can cream of chicken soup

1/2 soup can of milk

          Remove all meat from the breast and dice into small pieces. Saute in butter the celery and onion: add chicken. Mix the egg into this mixture.  Roll the pie crust about 1/4" thick  and cut into 4x6 inch pieces. Place a heaping tablespoon of chicken mixture on the pastry and roll up. Bake at 450 degrees for 10 or 11minutes or until golden brown. Combine the two soups and dilute by 1/2 can of milk for both cans.  Stir until smooth over a medium heat. Pour over rolls and serve.




 Michael LeConte

Former GHS Principal

6 eggs

1/4 c. milk

1/2 c. minced green pepper

1/2 c. flour-or more until mixture thickens

1/4 c. cheddar cheese, shredded

1/2 c. minced onions

4 Tbsp Worchester sauce

1 clove garlic or 1 tsp. tobasco sauce

         Beat eggs well, then add remaining ingredients. Place small amount of oil or butter in frying pan. Place egg mixture in pan and cook on low temperature until fratad is cooked through.



Barbecue Duels

Super "intendent" Barbecue
Paul Varney
former high school teacher

3 pound chuck roast
1 large onion-chopped
1/2 cup celery-chopped
2 tablespoons brown sugar
2 tablespoons white vinegar
4 tablespoons lemon juice
3 teaspoons worcestersire sauce
1 teaspoon chili powder
1 cup tomato ketchup
1 1/2 cups water

Place chuck roast in roasting pan. Add chopped onion and celery. Blend remaining ingredients together and pour over roast. Shred meat and serve on buns.

Company Barbecue
 Susan Studt Crossland
Cook Elementary Teacher

Bake chuck roast (4-5) lbs) for 3 hours at 350 degrees with a litttle water in the pan.

Tear cooked roast into pieces with 2 forks.

Add: 16 oz ketchup
       1/2 -3/4 cup of brown sugar
       2 chopped onions
       1 tablespoon apple cider vinegar
       1 chopped green pepper
Mix and serve on buns.

September Speciaties

Johnny Marzetti
by Linda Ramsey
High School Cook
and now
Director of Food Services

Note: This makes 120 portions, so you need a crowd or need to divide the receipe for the amount you need. Please invite Rodney Croley when you make this because it is his favorite Goshen High School lunch.

18 lb                   Ground Beef
2-1/2qt.               Onion
2 (#10) cans        Tomatoes
1-1/2 qt               Tomatoe  puree
1 cup                   Sugar
1/4 cup                Salt
1 tsp                   Black Pepper    
5 lb                     Macaroni
2lb                      Cheese

Directions  :  
1. Pan-fry ground beef and onion until meat is cooked.
2. Add tomatoes, tomato puree, sugar, salt and black pepper and mix.
3. Cook macaroni in salted boiling water.
4. Drain macaroni and mix with meat mixture.
5. Divide mixture( 1 gal. per pan) into 8 12" by 12" pans. 
6. Top each pan with 4 oz of cheese.
7. Bake at 350 F  for 45 minutes or until cheese blends into mixture.
Serve Hot and with Goshen's famous yeast rolls.

German Apple Cake
by Sharon Gudgeon
Class of 1984

2 eggs
2 cups of sugar
1/2 cup cooking oil
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
4 cups chopped apples
1 cup chopped walnuts

    Beat eggs until light and fluffy. Gradually add sugar, oil and vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg.  Stir both mixtures together. Add apples and walnuts. Put the mixture in greased 13x9x2 pan and bake at 375 degrees for about 45 minutes.
       Sharon almost won a cooking contest in 1982 for this receipe. It's very good!

Tea Time Tastes

Something Special Cake
by David L. Fox
Class of 1956

1  pkg unflavored gelatin
1/2 cup cold water
1 cup milk
3 eggs separated
1 cup sugar
1 pinch of salt
1/2 pt whipping cream
Angel food Cake--Store bought or homemade

          Dissolve 1 pkg unflavored gelatin in 1/2 cup of cold water. Heat 1 cup of milk . Take gelatin mixture and stir in hot milk unti it is dissolved.
          Mix  3 egg yolks with 1 cup sugar and pinch of salt. Pour hot milk over this.
cook mixture in double boiler until it becomes a thin cstard. (Coats a spoon). Cool about an hour but not too cool.
         Separately Beat three egg whites and the 1/2 pt of whipping cream.
Fold both into custard mixture. Tear angel food cake into walnut size pieces. cover bottom of tube pan with laer o fcake, pour custard over it.  Repeat until pan is filled. Chill several hours or overnight.  Ice with whipped cream.
         This is a recipe my mother used for my birthday cake. It has been handed down in the family and now is my granddaughter's favorite.

Daffodil Cake with Lemon Sauce
by Chelsie Standring Hornsby
Class of 2001
Yellow Batter:

3/4 cup sifted cake flour
3/4 teaspoon baking powder
6 egg yolks (Keep the whites)
1 tablespoon cold water
1/2 cup granulated sugar
2 1/2 tablespoons lemon juice
Small amount of powdered sugar

Sift cake flour and baking powder together six times.  Beat egg yolks with the lemon juice and water until it becoms thick. (About five minutes). Beat in granulated sugar gradually.  Sift the flour mixture 1/4  at a time over the egg mixture and fold into the batter. Then prepare the white batter.

White Batter:

1/2 cup sifted cake flour
1/2 teaspoon cream of tartar
6 egg whites at room temperature
1/2 teaspoon vanilla
1/2 cup granulated sugar
1/2 cup sifted powdered sugar
1/8 teaspoon salt

   Sift cake flour and powdered sugar together 6 times.  Beat egg whites until frothy.  Add cream of tartar, vanilla and salt. Beat until soft peaks form. Gradually beat in granulated sugar. Sift 1/4 of flour mixture at a time over egg mixture and fold into batter.

  Spoon the yellow and white batters into an ungreased 9 or 10 inch tube pan. Bake the cake at 375 degrees for 35 to 40 minutes. Invert the cake and let cool. Dust the cake with powdered sugar. You can decorate the cake with real daffodils or other edible flowers.  Serve with the delicious lemon sauce.

Lemon Sauce :
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup boiling water
1/2 cup lemon juice (fresh-not concentrated)
1 teaspooon lemon zest
2 tablespoon unsalted butter
Very small pinch of salt

  Mix the sugar and cornstarch into a medium sauce pan. Add the boiling water gradually and let boil for five minutes. Remove from the heat and add the lemon juice,zest and butter. Add a few grains of salt and stir gently.
This is one of my mother's and aunt's favorite cakes.

Mothers Don't Let Your Sons Grow Up To be "Cowboy Cookies"
by Joanne Purden Ward
Class of 1960

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cp vegetable shortening
1 cup gradulated sugar
1 cup packed light brown sugar
2 eggs
2 cups quick cooking or old fashion rolled oats
2 cups ( 12 ounces) semisweet chocolate chips
1 teaspoon vanilla

Preheat oven to 350 degrees

In a medium bowl, combine flour, baking soda, baking powder and salt.

In a large bowl, cream shortening, granulated sugar, brown sugar and eggs.

Add the flour mixture to the shortening mixture: mix well. Stir in oats, chocolate chips and vanilla.  drop by  teaspoons onto cookie sheets.

Bake  8 to 10 minutes, or until golden .

March Madness Munchies

Milly's Easy Chip Dip
by Milly Howard
Class of 1973

1 8oz pack of cream cheese (Spread Out)
1 8 oz can Hot dog sauce (Stegner's brand)
4 oz salsa
4 oz grated colby or cheddar cheese
Olives or jalepeno slices for garnish

Layer in order in 8x8 pan.
Cook for 10-15 minues until cheese is melted.
Garnish with olives or jalepenos.
Serve with tortilla chips!

Pizza Dip
by Lisa Buress Wackler
Class of 1983
and former middle school teacher

8 oz Philly Cream Cheese
1 small jar of Ragu Pizza Sauce
1 small pack of mozzarella cheese
1 pack of presliced pepperoni slices
King Size Fritos

Spread cream cheese evenly on the bottom of a pie plate.  Put all of the pizza sauce on top of cream cheese. Add mozzarell cheese and cover top with pepperoni. 

Bake at 350 for 30 minutes.
Serve with Fritos.

Sausage Appetizer
by Denise Jones
Class of 1983

1 loaf of party size rye bread
1 small box of velveta cheese
1 roll of sauage (mild or hot)

Cover a cookie sheet with foil. Preheat oven at 300 degrees. Grind or tear the sauage into small pieces. Brown the sauage in a pan.
Place rye bread on cookie sheet. Sprinkle one tablespoon of sauage on the bread. Cut velveta cheese in slices big enough to cover bread. Place cheese over sauage.
Place in oven until cheese melts. Serve while still warm.

Tasty Snack Crackers
by Loretta Morrris
former Cook Elementary Teacher

1 cup Crisco Oil
1 teaspoon dill
1/2 teaspoon garlic salt
2 12oz pkg oyster crackers
1 package of Ranch Salad dressing(original flavor)

Mix well and let set for at least one hour.

Chocolate Lovers, Take Heart

Chocolate Velvet Cake
by Vanessa Bilby
This recipe took
 honorable mention at a
Cooking Contest in the Media Center
on April 23, 1982
2 1/4 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 2/3 cups sugar
3 eggs
1 tsp vanilla
1 cup Hellmann's Real Mayonnaise
4 sqs. (1 oz each) unsweetened chocolate (melted)
1 1/3 cups water
Coconut for topping and crunch! or Cream Cheese Frosting

Grease and flour a 13" x 9" x 2 " baking pan. In bowl, stir first 3 ingredients and then set aside. In large bowl, use mixer  to beat next 3 ingredients at high speed for 3 minutes or until fluffy. Reduce speed to low and beat in mayonnaise and chocolate. At low speed, add flour mixture in 4 additions, alternating with water.  Beat just until blended after each addition. Pour into pan. Bake in 350 degree oven for 45 minutes or until tester come out clean. Let cool and top with cream cheese frosting or crunchy coconut topping.

Cream Cheese Frosting
1 ( 8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 (16-ounce ) package powdered sugar, sifted
1 teaspoon vanilla extract

Beat cream cheese and butter until fluffy. Gradually add the powered sugar and beat at low speed until blended. Add vanilla and beat until blended.


Chocolate Eclair Cake
by Linda Long Williams
Class of 1968

1 box graham crackers
2  3 3/3 oz Instant French Vanilla Pudding
3 cups milk
1 pint whip cream( I use 9 oz cool whip)

3 oz baked unsweetened chocolate
3 tblsp butter or margerine
3 tblsp milk
1 tsp. vanilla
2 tblsp corn syrup
1 1/ cp powdered sugar

      Line bottom of 13 x 9 pan with some graham crackers. Beat pudding mix and milk until smooth. Fold in whip cream.  Spread 1/2 of mix on graham crackers. Place another layer of graham crackers over pudding. Spread other half of pudding mixture  and cover with another layer of graham crackers
Melt chocolate and butter.  Beat into powdered sugar until smooth. ( You may add milk) frost top of graham crackers.  Chill 24 hours.  Enjoy


Midget Chocolate Cup Cakes
by Kevin Coleman

Class of 1984

8 oz pkg cream cheese
1 egg
1/3 c. sugar
1/8 tsp salt
1 cup chocolate chips

Mix first 4 i
ngredients in small bowl and then add chocolate chips. Put aside while you prepare chocolate batter.

1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp soda
1/2 tsp salt
1 c. water
1/3 c. cooking oil
1tbsp. vinegar
1 tsp vanilla

Mix in large bowl in order given.  Use miniature cupcake pans with paper liners.   Put 1 teaspoon of chocolate mixture in pan.  On top put 1/2 teaspoon of cream cheese mixture.  Bake at 350 for 12 minutes.

Spaghetti, Spaghetti and more Spaghetti

Fast and Easy Spaghetti Pie

by Karen Royer
Class of 1974

1/2 small box of Spaghetti
Spaghetti sauce - jar or homemade
3 eggs
1 large package of mozzarella cheese

Cook spaghetti and place in casserole dish. Beat eggs and pour over spaghetti and mix well. Cover spaghetti with sauce and put cheese over the top. Bake at 350 for approximately 45 minutes or until cheese is melted and mixture is firm. Yields 4 servings.

Baked Spaghetti
by Pat Bransteller

1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter or margarine
1 can (28 ounces) tomatoes with liquid, cut up)
1 can (4 ounces ) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives , drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained(optional)
12 ounces spaghettt, cooked and drained
2 cups (8 ounces) shredded cheddar cheese
1  can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup of water
1/4 cup grated Parmesan cheese

     In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano.  Add ground beef if desired.  Simmer, uncovered for 10 minutes.  Place half of the spaghetti in a greased 13-inch by 9-inch by 2 inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese .  Repeat layers. Mix the soup and water until smooth; pour over casserole.  Sprinkle with Parmesan cheese.  bake uncovered at 350 degrees for 30 to 35 minutes or until heated through.  Yields 12 servings

Pizza Casserole
by Susan Studt Crossland
Teacher at Cook Elementary

4 oz. sliced pepperoni
1 medium onion, chopped fine
1/4 cup oleo, melted
6 oz thin spaghetti, cooked and drained
1 cup grated swiss cheese
1 lb mozzarella cheese
24 oz. tomato sauce
4 oz mushrooms
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic salt

     Preheat oven to 350 degrees. Pour oleo into 11x7x2 inch pan. Toss cooked spaghetti in oleo. Cover with 1/2 tomato sauce, add in order listed: 1/2 swiss cheese, 1/2 pepperoni, 1/2 mozzarella cheese, all mushrooms, all onions.  Sprinkle with oregano and basil.  Top with remaining ingredients as before.  Bake 20-25 minutes at 350 degrees.  This is one of Susan's favorite recipes.

Hang on these  "wreath" recipes for a festive and delicious holiday table.

Chicken Holiday Wreath
by Joyse Erwin Richmond
 Class of 1968

1/2 cup red pepper, chopped
1/2 cup broccoli, chopped
2 tablespoons onion, chopped
1 5 oz can of chicken (drained and flaked)
2/3 cup canned cream of chicken soup
1 cup shredded Cobey Jack (or jalapeno jack cheese for a spicer taste)
2 8 oz cans of refrigerated crescents rolls (extra buttery type or regular)

Preheat oven to 350 degrees.

Combine first six ingredients in large bowl and mix gently. Arrange crescent roll triangles in a circle with points to the outside. Overlap bases slightly in center.
Wreath can be baked on a 15 inch baking stone or on a large baking sheet with a silpat.  Place filling mixture on crescents. Fold points of triangles back over filling and tuck under the base.  Don't worry if filling isn't covered all the way.

Bake until golden brown.

Cranberry Gelatin Mold
by Dottie Carrello Noe
 Class of 1969

1 lb. fresh whole cranberries                             Juice of 1 large lemon
2 c. sugar                                                          1 1/2 c. thin celery slices
2 1/2 c. water                                                    1 c. coarsely chopped pecans
2 (3-oz.) pkgs. cherry gelatin                                     or walnuts

Cook cranberries in water until about half of the berries skins have burst. Do not cook until mushy. Remove from heat and immediately stir in the gelatin and sugar. Stir thoroughly to make sure gelatin is completely dissolved. Add lemon juice and chill until syrupy. Add celery and nuts. Pour into 2-quart ring mold and refrigerate until firm.

Della Robbia Fruit Wreath
by Joyce Sumpter Croley
Class of 1968

3/4 pound seedless green grapes
1 (15-oz ) can of apricot halves
1 (16-oz)  can of peach halves
1 large jar of citus salad
1 (15 oz can) of pineapple slices
1 small jar of maraschino cherries
1 cup of pecan halves
curley endive or parsley for decoration
Red fruit roll up strips

Place endive or parsley around the rim of a large round serving platter. Arrange fruit in wreath pattern. Place pecans and cherries evenly over fruit arrangement. Use  fruit strips to create a bow and ribbon. Place on wreath.  Serve with a commerical fruit dressing or add 3 tablespoons of honey and 2 teaspoons of cinnamon to a large carton of sour cream. You can also add some sparkle to the grapes by brushing them with egg whites and dipping them in sugar and then let them dry before adding to wreath. I found the original receipe in a southern living cookbook and added a few touches to make it my own.  It makes a beautiful centerpiece and it's a spectacular dish to take to a party, especially if you can't cook.


Here are some "hot" recipes for our tailgate parties.

Hot Cheese Dip
by Gloria (Wallace) Meder
Class of 1963

1/2 lb Monterery Jack Cheese, grated
1/2 sharp cheddar cheese, grated
1 (8-oz.) can tomato sauce
Green jalapenos, sliced
Nacho chips or plain tortillas

Layer cheese and jalapenos in a baking or microwave dish. Pour tomato sauce over top. For oven: Cover with foil and bake at 350 degress for 1 hour. For microwave: Cover with plastic wrap, heat on medium heat for 20 minutes or until cheese is melted. Note: Use as many jalapenos according to how spicy hot you want. sometimes a little juice helps.  Also brick cheese, farmer cheese , different cheddars, american, and mozzarella cheese all work well too. You can mix as many of these cheeses together as you want. Be careful when you first uncover so you don't burn your mouth.

by Mary Jo (Spaulding) Langguth
Class of 1977

3 ripe avocados                                       2 cans jalapeno bean dip
2 tbsp. lemon juice                                  1 c. chopped green onions
1/2 tsp. salt                                            2 med. tomatoes, chopped
1/4 tsp. pepper                                       1 sm. can chopped black olives
1 c. sour cream                                       8 oz grated Cheddar cheese
1/2 c. salad dressing                                1 lb cooked ground beef
1 pkg. taco seasoning

    Peel, pit and mash avacado with lemon juice, salt and pepper. Combine sour cream, salad dressing and taco seasoning. To Assemble: spread bean dip in 13 1/2 x 9 inch pan, top with ground beef and avocado mixture. Layer sour cream next, sprinkle green onions, tomatoes and olives and cover with grated cheese. Serve chilled or at room temperature with tortilla chips. Note: You may use already prepared quacamole in place of avocados, lemon juice salt and pepper.

Mexican Rollups
by Debi Miller
Spanish teacher GHS 1994-2000

1 package of flour tortillas
1 8 ounce cream cheese
1 small can of sliced olives
1 small can of green chilies
1 1/2  cups of shredded cheddar cheese
garlic salt or powder to taste

Mix all the ingredients together and spread on tortillas. Chill tortillas for one hour or more. Cut into small pieces and serve.  Great for parties!

Fresh Apple Cake
by Miss Aurelia Ellen Cook
Class of 1927

2 cups sugar
1 cup oil
2 eggs
1 tsp vanilla

Mix together

2 1/2 cups flour
2 tsp baking powder
1 tsp of each: soda, cinnamon, nutmeg, salt

Sift dry ingredients together and add to above.

3 1/2 cups diced peeled apples
1/2 cup chopped nuts
1 cup raisins

Add to above.

The mixture will be stiff. Put into a 9x13 greased and floured baking dish.  Spread evenly and bake at 350 degrees for 45 minutes.

(You can sprinkle a 6 oz pkg. of butterscotch morels over top before baking.)

Serve with vanilla ice cream.

Apple Crisp
by Velma (Wallace) Irwin
Class of 1951

Place 8 cups sliced, peeled apples in a 9 x 13-inch pan.   Sprinkle with 2 teaspoons cinnamon, 2 teaspoons salt, 1/2 cup water, mixed together.

Topping:  Mix together with fork 1 1/2 cups flour, 2 cups sugar, 2/3 cup softened butter.  Then rub together with hands, dropping mixture over apples.  Bake at 350 degrees for 40 minutes.  Serves 12

Paper Bag Apple Pie
by Bev Faulconer
Class of 1971

1/2 c. sugar
2 TB flour
1/2 tsp. cinnamon
1/2 c. sugar
1/2 c. flour
1/2 stick of butter

Mix well
Peel and core 6 golden delicious apples and slice.

Add apples to filling mixture.  Mix well.  Pour into unbaked deep 9" pie shell. Crumble topping mixture on pie.

Put into single layer brown paper bag and fold open end twice. Staple or use 2-3 paper clips.

Put on large cookie sheet. bake one hour in pre-heated 425 degree oven.

Serves 6.  This recipe was given to Bev from one of her "clients" who has a reputation for being a "good ' cook. According to Bev, this pie is GREAT!