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October 22, 2020

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Iconic Bakery: Care for some spiced ice tea?

Care for some cold ice tea on a hot August afternoon?

Spiced Tea
From Evelyn Kalutz, mother of Ann McDowell
From the Ada Sesquicentennial Cookbook

6 c. water
4-5 family tea bags
1 tsp. cloves
1 cinnamon stick - 2 if small
1 - 6 oz. can frozen orange juice
1 - 6 oz. can frozen pineapple juice
1 - 6 oz can frozen lemonade
sugar to taste

Iconic Bakery: What to do with all those peaches!

Fresh Peach Cobbler
Recipe from Cathy Carroll

3 c. sliced fresh peaches
1 1/2 c. sugar
1 stick butter or margarine
3/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk

Mix peaches in 1 cup sugar. Let stand. Put butter in 2 quart casserole, place in 325 degree oven to melt. Combine remaining sugar, flour, baking powder, salt and milk.
Pour over melted butter (do not stir). Spoon speaches on top of butter (do not stir).
Bake at 325 degrees for 1 hour.

Iconic Bakery: Karen Tressel's Chicken Wild Rice Salad

Chicken Wild Rice Salad
Karen Tressel, Ada, from the Liberty National Bank Cookbook

1 cup wild rice, cooked
2 cups grapes
Chopped celery
1 cup cashews
3 cups chicken
1 cup water chestnuts, sliced
Chopped onion

2 cups Miracle Whip
1 Tbsp. soy sauce
Dash of dill weed
1/4 tsp. curry
1 tsp. seasoned salt

Here's what you may do with all those zucchini - make a pie

Here's what you can do with all those zucchini in your garden. Create a zucchini pie. This recipe is from the Bluffton Relay for Life Bluffton Community Cookbook II. Copies are on sale at Village Cut 'n' Curl, Cherry St.

ZUCCHINI PIE - From Audra Ream
1 c. cooked zucchini
1 c. sugar
1 egg
1 tbsp. flour
1 c. evaporated milk
1 1/2 tbsp. melted butter
1 tsp. vanilla

Drain the cooked zucchini and all ingredients together in a blender and mix well. Put in pie shell and sprinkle with cinnamon and sugar.

Bake at 425 degrees for 15 minutes and then turn oven to 350 for 35 to 40 minutes.

Iconic Bakery: Here's a different take on sweet corn

Here's a seasonal recipe from the Liberty National Bank cookbook.

Buttery-Onion Corn on the Cob
Recipe by Sue Zimmer, Ada

1/2 cup butter, melted
1 envelope onion soup mix
4 medium ears sweet corn, husks removed

In a small bowl, combined butter and soup mix; rub over corn. Place each ear of corn on a 12 by 10 inch piece of heavy-duty foil. Fold foil over corn and seal tightly. 

Bake at 450 degrees for 15-20 minutes or until corn is tender, turning once. Serves 4.

Do you have a recipe to share with Ada Icon viewers? Send your recipes to: info@adaicon.com


Cool down with Becky Hiester's "Lemonade Pie"

The Icon discovered some great Ada recipes in the "Ada Stands United Then and Now," cookbook. It was printed for the Ada sesquicentennial. Copies are available while they last in the Ada village office for $6 each.

We've selected something that doesn't require you to turn on the oven. Here you go. (And if you'd like to submit a recipe, simply send it to: info@adaicon.com


1 small can frozen lemonade
1 container Cool Whip
1 can sweetened condensed milk
Grahm cracker crust