Georgiana resident#039;s recipe featured in American Profile#039;
Published 12:00 am Saturday, July 20, 2002
Georgiana’s Janie Sipper, a life-long resident of Butler County, loves good home-cooked dishes.
Like a lot of local folks, however, Sipper’s busy schedule leaves little time for hours and hours slaving over the proverbial ‘hot stove.’
A long-time Boss employee, Sipper, who currently works for WestPoint Stevens’ pillow plant, is always on the search for simple, easy and quick recipes.
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She looks for dishes that offer satisfying, old-fashioned ‘down-home’ flavor in a minimum amount of time.
&uot;I’ve got all sorts of recipes I’ve collected over the years…I like to have good dishes to take to work for special occasions, to church dinners and so forth. I like to try new things, you know, not get in a rut,&uot; remarks Sipper.
Sipper and her husband Kenneth enjoy reading the ‘American Profile’ magazine featured in each Saturday edition of the Greenville Advocate.
Janie Sipper is especially fond of the ‘Hometown Recipe’ section featured in the back of each issue.
&uot;I read them every week…one day I got to thinking, ‘You know, some of my recipes would probably be as good, maybe better than some of these,’&uot; she notes.
After noting the invitation to send in a favorite recipe for a chance to be published (and win a free T-shirt), Sipper decided to take the plunge, saying, &uot;I thought, ‘Why not do send a recipe in for the fun of it —I MIGHT get picked.&uot;
As a famous magazine sales organization says about its annual sweepstakes, if you don’t enter, you can’t win.
Soon Sipper’s blueberry dessert recipe, handed down to her by a favorite aunt, was headed to American Profiles.
One day weeks later she was surprised with a long-distance call from their Franklin, Tennessee headquarters.
&uot;It had been a while[since I sent the recipe in] about two or three weeks ago I got a call from the lady up there who was kitchen testing my recipe.
She had put it in a big pan and she said there wasn’t enough of the pie fillingI always use a small square pan and I told her there was PLENTY of filling that way,&uot; laughs Sipper.
The test kitchen was apparently impressed with the final results.
Janie Sipper’s blueberry cobbler dessert (great served hot or cold, she says) will appear as the ‘Hometown Recipe’ in the July 20 issue of ‘American Profile’, a publication with some 14 million readers.
While we want to save the whole of this
versatile, mouth-watering dessert recipe for its big debut on the 20th, we will mention that two of the recipe’s key ingredients are a can of blueberry pie filling and a box of graham cracker crumbs.
&uot;If you don’t like blueberries and prefer cherries, you can substitute.
The cherries make a pretty holiday dessert for Valentine’s Day or Christmas.
And if you want to make a large serving for, say, a church potluck, the recipe can easily be doubled,&uot; Sipper explains.
Here are some other favorite dishes from the kitchen of Georgiana’a own Janie Sipper, who notes with a pleased smile, &uot;I like to think of sharing my favorite dishes with other folks to enjoy…maybe I can help them out in that small way, you know.&uot;
JANIE'S EASY BAKE APPLE (PEACH) PIE
&uot;People can't believe this has regular light bread in itit's perfect way to use up stale bread, too.&uot;
1 can of apple (or peach) pie filling
1 cup sugar
1 stick butter
1 tablespoon self-rising flour
1/3 cup milk
Spread pie filling over bottom of dish; top with slices of bread (crust removed.)
Mix egg, sugar, flour, milk and butter in a medium bowl and pour
mixture over bread.
Bake at 350 degrees until golden brown.
JANIE'S VEG-ALL CASSEROLE
&uot;This is always a hit at church potlucks.
The water chestnuts give it a nice crunch!&uot;
1 can Veg-All mixed veggies
1 can water chestnuts
1 cup chopped onion
1 cup shredded Cheddar cheese
_ cup mayonnaise
1 tube of Ritz crackers (crumbled)
_ cup butter(melted)
Mix first five ingredients together and put in a casserole dish.
Sprinkle cracker crumbs on top.
Pour melted butter over crumbs and bake for 30 minutes at 350 degrees.