1 lb chocolate cake mix

3 ¾ oz. flour

4 ¾ oz. oil

4 ¾ oz. water

4 eggs

Mix low speed for one minute then medium speed two minutes. Portion 1/4 cup for each "cookie". Bake for 15 minutes at 350 degrees

Filling

¾ lb. butter

¾ lb. shortening

1 ½ lb. 10X sugar

1 Tbs. vanilla

Mix until fluffy. Stuff pies as full as you like.

One Historic Drive (off Route 896), Strasburg

CHEF: Terry Sheehan

NATIVE OF: Hershey, PA

FAVORITE LOCAL FOOD: Smoked and cured meats. They are a signature item of Lancaster County because we have perfected the taste.

2 cups diced Spanish onion

1 cup diced celery

1 cup diced carrot

4 cups fresh cut whole kernel corn from the cob

1 lb. crab claw meat

1 lb. medium shrimp, peeled and deveined

2 Tb. Worcestershire sauce

1 tsp. Tabasco sauce

¾ lb. Butter

2 cups all purpose flour

1 Tbsp. Chopped fresh thyme

¼ cup chopped fresh parsley

2 to 3 bay leaves

½ gallon chicken stock

1 quart heavy cream

2 Tb. Old Bay Seasoning

Freshly milled pepper and salt to taste.

In a 6-quart heavy gauge stockpot, melt butter over high heat, add shrimp and sauté until they turn red and are caramelized. Remove shrimp shells, reserving butter they were cooked in. Discard shells and return butter to stockpot over moderate heat. Add shrimp and sauté until opaque. Transfer shrimp to a platter for later use, reserve butter once again, return butter to stockpot over moderate heat. Add to reserved butter the onion, carrots, celery, and corn kernels and cook until tender. Once vegetables are tender, add the flour, bay leaves, thyme, and Old Bay Seasoning, cooking for 3 to 4 minutes, stirring frequently with a wooden spoon. Slowly add the chicken stock and heavy cream, whisking with a wire whip to avoid the formation of lumps. Bring to a boil. Reduce to a simmer and cook for 20 minutes, skimming the impurities that form on the soup surface. Add the remaining ingredients, return soup to a boil, and cook for 2 to 3 additional minutes. Remove soup from heat and adjust seasoning at the end. Yields 16 8-oz. portions

3612 E. Newport Rd. (Route 772 East), Intercourse

CHEF: Susan Adams

NATIVE OF: Bucks County, PA

FAVORITE LOCAL FOOD: Corn Salsa Plus Chicken. It’s a delicious dish that’s quick and easy to make.

1 quart Jake & Amos Corn Salsa

2 cups water

1 ½ cups any long grain or brown rice

Whole chicken, cut up

Spray large 9" x 13" casserole with non-stick coating. Stir together ½ of the jar of Jake & Amos Corn Salsa and long grain rice in casserole. Add the water to the rice mixture. Place the cut up chicken on the rice mixture, top chicken with remaining Jake & Amos Corn Salsa. Bake covered for 1 hour at 350 degrees. Uncover for the last 15 minutes. Serves 6 –8.

Kitchen Kettle Village, West Newport Rd., Intercourse

CHEF: Michael T. Conklin

NATIVE OF: Suffern, NY

FAVORITE LOCAL FOOD: Shoo fly pie. I love those crumbs.

½ cup water

6 slices ginger

3 diced chili peppers

½ cup onion, chopped

¼ cup white wine vinegar

1 Tb. red pepper sauce

2 Tb. dry thyme

½ tsp. all spice

Black pepper and salt to taste

Add raw chicken breast to marinade mixture and soak overnight in the refrigerator.

1 ten oz. jar of Kitchen Kettle Zesty Salsa

3 diced mangos

Grill chicken on both sides until cooked. Slice and spread on tossed greens. Top with mango salsa, and enjoy!

2811 Lincoln Hwy. East (Route 30), Ronks

CHEF: Orlando Cardona

NATIVE OF: New York City, NY

FAVORITE LOCAL FOOD: Pork & Sauerkraut. I simply like the sweet and sour combination of flavors.

1 cup dark corn syrup

2 cups water

1 cup brown sugar

¼ tsp. baking soda

1 cup brown sugar

2 ½ cups all-purpose flour

1/3 cup shortening

1 tsp. cinnamon

Dash of salt

2 – 9" pie shells, unbaked

Heat all ingredients for wet bottom until sugar dissolves completely. Combine all ingredients for crumb topping in a large bowl and work into crumbs using a pastry blender or two knives criss-crossing through the mixture. Pour 1 ½ cups of wet bottom syrup into each pie shell. Top with crumb mixture until level with edge of pie shell. Bake in a pre-heated 350 degrees oven for 1½ hours. Serve warm with ice cream or whipped cream.

3121 Old Phila. Pike (Route 340), Bird-in-Hand

CHEF: Steve Gainer

NATIVE OF: Lititz, PA

FAVORITE LOCAL FOOD: Pork BBQ. Why? Because a properly made Lancaster County pork BBQ is hard to beat.

½ lb. bread cubes, crumbled

2 ½ cups milk

2 eggs

½ tsp. salt

2 Tb. brown sugar

¼ tsp. pepper

2 tsp. dry mustard

2 lb. ground ham

1 ½ lbs. ground chuck

In large mixing bowl, mix all ingredients until well blended. Shape into loaf and place in roasting pan. Bake in a pre-heated 350 degrees oven for 1½ hours. Remove from oven and let sit for a few minutes until juices settle. Slice and serve, traditionally with warm maple syrup.

3716-A E. Newport Rd. (Route 772 East), Intercourse

CHEF: Ruth Stoltzfus

NATIVE OF: Intercourse, PA

FAVORITE LOCAL FOOD: Stoltzfus Sausage. I never tire of it, whether it’s for breakfast, in a sandwich, or in a main dish. It’s always so delicious!

2 lb. Stoltzfus Sausage

6 potatoes (peeled and sliced)

1 whole onion (chopped)

1 whole green or red pepper (or combination of both)

1 tsp. lemon pepper

Salt to taste (careful, as there is some salt in lemon pepper)

Cut rope sausage into links and cook as you normally would until browned and cooked thoroughly. Remove from skillet and set aside to cool slightly. In same skillet, using the remaining drippings, brown onion slightly. Add potatoes and sauté until they begin to get tender and slightly browned around the edges. Add peppers and continue to sauté until tender. Slice cooled sausage into bite size pieces and add to above mixture. (For a variation to this dish, scramble 6 eggs in a separate skillet and add to the mixture. Eggs may be added to the above items. However, they will not be quite as fluffy as they would be to do them separately.) Place in casserole dish or a 13 x 9 baking dish and keep warm in oven until serving. You may also sprinkle with shredded cheddar cheese during the warming process.

2416 Willow St. Pike, Route 222, 3 mi. south of Lancaster

CHEF: Chris Metzger

NATIVE OF: Conestoga, PA

FAVORITE LOCAL FOOD: Anything made with local corn in season. It’s the best!

¼ cup chopped onions

¼ cup chopped celery

2 cups fresh shucked oysters and their nectar

1/4 tsp. ground thyme

½ tsp. chopped fresh parsley

¾ diced potatoes

2 ea. Chopped hard boiled eggs

4 cups clam juice

½ tsp. old bay seasoning

salt & pepper to taste

1 stick butter

2/3 cup flour

1 lb. favorite pie crust

Melt butter and sauté onions, celery and seasonings. Add flour and cook on low until all butter is absorbed. Add clam juice and nectar. Pre-cooked potatoes. Heat thoroughly. Remove from heat and add oysters and eggs. Portion into individual casseroles. Place pie dough over casserole. Crimp edges and add a few steam holes. Bake at 375 for 15-20 minutes. Serve hot.