Home  ||  Site Map  ||  FAQs  ||  Contact Us  ||  Our Artisans' Calendar  |                    |  SE Ohio Calendar of Events  |          |  Long Time Ago Farm on Facebook  |








                                                                       Quality, handcrafted items by artisans from the Appalachian foothills in southeast Ohio

| Patterns & Designs in Wood: Horses, Donkeys, Mules, Alpaca & LlamaDogs || Games || Ribbon Displays || Homemade Soap || Lotion Bars || Mini-Dishes |


Our Favorite Recipes


One thing we do down home is cook!  When I decided to put recipes in the eHonks Newsletter, I searched through my own favorites.  Many of us share recipes and ideas.  We've listed just some of our favorites below.  If you have a tried and true favorite, please send it so it can be added here.


Appetizers  |  Breads  |  Beverages  |  Butters  |  Cakes  |  Candy & Treats  |  Casseroles  |  Chicken  |  Cookies  |  Desserts  |


Dips & Sauces  |  Fruit & Fruit Snacks  |  Meat  |  pasta  |  Pizza  |  Sandwiches  |  Soups & Stews  |  Vegetables  |  Health & Beauty  |



Bleu Cheese w/ Honey & Walnuts

  • 1 wedge bleu cheese, about ½ pound

  • 3-4 tbl light-colored honey

  • ½ cup coarsely-chopped walnuts or pecans

  • crackers, baguettes or pretzel thins

  • sweet grapes

Place the wedge of cheese on a platter and let stand at room temperature for about 30 minutes.  When ready to serve, drizzle the honey over the cheese and top with nuts.  Serve immediately with crackers, baguettes or pretzel thins and sweet grapes.



Honey Fruit Pizza

  • 1¾ c all-purpose flour

  • ½ c whole wheat or graham flour

  • 1 tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

  • ¼ c (½ stick) butter, melted

  • ⅓ c honey

  • 1 tsp vanilla extract

  • 1 egg yolk, lightly beaten

  • ¼ c nonfat milk

  • 1 pkg (8 oz) Neufchatel or cream cheese

  • ¼ c honey

  • 3 c assorted fresh fruits

To make crust:  In a large bowl, combine flours, baking powder, baking soda and salt; mix well.  In a small bowl, mix together melted butter, honey and vanilla; stir into flour mixture.  Stir in egg yolk and milk then form into ball with hands.  Place on a lightly greased pizza pan or baking sheet.  With floured hands, press dough to form 12” circle.  Bake at 375°F for 12-15 minutes or until golden brown.  Remove from pan; cool on wire rack.  To make topping:  In a small bowl, combine Neufchatel or cream cheese and honey; mix until well blended.  Spread topping onto crust to within ½” of edge.  Arrange fruit over top.  If desired, drizzle with honey or chocolate syrup.  Optional Ingredients:  Sprinkle with toasted coconut, granola, chopped nuts or your favorite seeds.



Spicy Baked Sweet Potato Chips

  • 2 tbl olive oil

  • 2 tbl maple syrup

  • ¼ tsp cayenne pepper

  • 3 sweet potatoes, peeled and thinly sliced

  • salt & pepper, to taste

Preheat oven to 450°F.  Line baking sheet with foil.  Mix together olive oil, maple syrup and cayenne pepper in a small bowl.  Brush sweet potato slices with maple mixture and place on prepared baking sheet.  Bake in preheated oven for 8 minutes, turning slices over afterward.  Brush with remaining maple mixture and continue baking about 7 more minutes or until tender in the middle and crispy at the edges.

Top of Page



Mall Pretzels

  • 1 ½ c warm water

  • 1 1/8 tsp active dry yeast (1 ½ pkg.)

  • 2 tbl brown sugar

  • 1 1/8 tsp salt

  • 1 c bread flour

  • 3 c all purpose flour

  • 2 c warm water

  • 2 tbls baking soda

  • coarse salt, to taste

  • 2-4 tbls butter, melted

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least ½ hour.  While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.  After dough has risen, pinch off bits of dough and roll into a long rope (about ½ inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450° for about 10 minutes or until golden. Brush with melted butter and enjoy!


Toppings:  After you brush with butter try sprinkling with coarse salt.  Or for Cinnamon Sugar Pretzels, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar.  Dip the pretzel into the butter, coating both sides generously.  Then dip again into the cinnamon mixture.  Enjoy!



Maple-Pecan Scones

  • 3 c all-purpose flour

  • 1 c chopped pecans

  • 4 tsp baking powder

  • ¼ tsp salt

  • ¾ c butter

  • ½ c maple syrup

  • ½ c milk

  • maple syrup

In a large mixing bowl, combine the flour, pecans, baking powder, and salt. Cut in the butter until the mixture resembles cornmeal.  Then, combine the ½ c syrup and milk.  Add to the dry ingredients and stir until just combined.  Turn out onto a floured surface and roll to ¾” thickness.  Cut with a 2½” biscuit cutter.  Place on ungreased baking sheet or parchment paper.  Brush the tops of the scones with some additional maple syrup.  Bake the syrup-topped scones in a 375°F oven for about 15 minutes or until golden brown.  Makes 12 scones.



Yogurt Bread

  • 1¼-oz pkg active dry yeast

  • 2 tsp sugar

  • ¼ c warm water (105-115°F)

  • 1 c (8 ounces) plain yogurt, room temperature

  • ½ c unsalted butter, melted and cooled

  • ½ tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 3-3½ c all-purpose flour

  • 1 egg, beaten w/ 1 tbl water

  • ¼ c sesame seeds (optional)

Preheat the oven to 350°.  Dissolve yeast and sugar in warm water; let sit 5 minutes.  Blend with yogurt, butter, baking soda, baking powder and salt.  Stir in flour until a soft dough forms.  Turn out onto a lightly-floured surface, knead until soft and smooth (about 5 minutes).  Cover and let rest for 10 minutes.


Divide dough into two equal portions.  Shape into round or oblong loaves and place on lightly-greased baking sheets.  Cover loosely with plastic wrap or a slightly damp lint-free cotton towel and let rise for 60 minutes or until about doubled in size.  Lightly brush each loaf with the egg wash.  Sprinkle with sesame seeds, if desired.  Bake for 35-40 minutes until golden brown.  Remove to a baking rack and allow the breads to cool before slicing.  Makes two loaves.

Top of Page




Top of Page



Honey & Chive Butter

  • 1 c unsalted butter, softened

  • 2-3 tbl snipped fresh chives or chive blossoms, or a combination of both

  • 2-3 tbl light-colored honey

Place all ingredients in a medium bowl; combine until well-blended.  Serve with warm, crusty bread.  The butter can be refrigerated for up to a week or frozen for up to three months.  Let soften slightly before serving.

Top of Page



Cherry-Pineapple Dump Cake

  • 1 20-oz can pineapple, crushed

  • 1 21-oz can cherry pie filling

  • 1 box yellow cake mix

  • 1 c (2 sticks) butter

  • ½ c nuts

Dump pineapple, with juice, into a 9” x 13” baking dish, spread evenly.  Using a spoon, dump globs of cherry pie filling evenly over pineapple.  Sprinkle cake mix evenly over the fruit layers.  Cut butter into slices place slices evenly over cake mix.  Sprinkle nuts on top.  Bake for one hour at 350° (325° if using glass dish).  Serve warm or cold.



Pumpkin Cheesecake w/ Caramel Swirl

  • 1 c fine graham cracker crumbs (9 crackers)

  • ½ c fine gingersnap cookie crumbs (10 gingersnap cookies)

  • ¼ c finely chopped walnuts

  • 2 tbl granulated sugar

  • ¼ tsp ground ginger

  • ½ c butter, melted

  • 3 8-oz packages cream cheese, softened

  • ¾ c granulated sugar

  • ½ c packed brown sugar

  • 2 tbl cornstarch

  • 1 teaspoon ground cinnamon

  • 1 tsp vanilla

  • ½ tsp ground nutmeg or ground allspice

  • ⅛ tsp ground cloves (optional)

  • 1 15-oz can pumpkin

  • 1 5-oz can (2/3 cup) evaporated milk

  • 2 eggs, lightly beaten

  • 1 16-oz carton dairy sour cream

  • ⅓ c granulated sugar

  • 1 tsp vanilla

  • 2 tbl caramel ice cream topping

  • chocolate curls or chocolate leaves (optional)

Crust:  In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, walnuts, 2 tbl granulated sugar and ginger.  Stir in melted butter.  Press crumb mixture onto the bottom and 2 inches up the sides of a 10-inch spring form pan.  Bake in a 375°F oven for 5 minutes (do not allow crust to brown); set aside.


Filling:  In a large mixing bowl, beat cream cheese, the ¾ c granulated sugar, brown sugar, cornstarch, cinnamon, 1 tsp vanilla, nutmeg and cloves (if you like) with an electric mixer until combined.  Beat in pumpkin and milk until smooth.  Stir in eggs.  Pour filling into crust-lined pan.  Place spring form pan in a shallow baking pan.  Bake in the 375°F oven for 55 to 60 minutes or until a 2½” area around the outside edge appears set when gently shaken.


Topping: In a small bowl, combine sour cream, ⅓ c granulated sugar and 1 tsp vanilla.  Spread evenly over the top of hot cheesecake.  Drizzle the caramel topping over the sour cream mixture; with the tip of a knife, carefully swirl the caramel topping.  Return cheesecake to the oven.  Bake for 5 minutes more.


Cool in pan on a wire rack for 15 minutes.  Using a sharp knife, loosen the crust from sides of the pan; cool for 30 minutes more.  Remove the sides of the pan; cool cheesecake completely on rack.  Cover and chill for at least 4 hours before serving.  If you like, serve with chocolate leaves or curls.



Pumpkin Muffins

  • 1½ c all-purpose flour

  • 1½ tsp baking powder

  • 1 tsp baking soda

  • ¼ tsp salt

  • 1½ tsp ground cinnamon

  • ½ tsp ground ginger

  • ¼ tsp ground nutmeg

  • ¼ c butter or margarine, softened

  • ¾ c honey

  • 1 egg

  • 1 c solid-pack pumpkin

  • 1 c toasted walnuts, chopped

In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.  Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin.  Gradually add flour mixture, mixing until just blended; stir in walnuts.  Spoon into 12 greased or paper-lined 2½” muffin cups.  Bake at 350° F for 25-30 minutes or until toothpick inserted in center comes out clean.  Remove muffins from pan to wire rack.  Serve warm or at room temperature.

Top of Page


Candy & Treats

Buckeyes (Candy)

  • 2 c creamy peanut butter, (not all-natural)

  • ¼ c (½ stick) butter, softened

  • 3¾  c (16-oz) powdered sugar

  • 2 c (12-oz pkg) semi-sweet chocolate chips

  • 2 tbl vegetable shortening

Line baking sheets with wax paper.  Beat peanut butter and butter in large mixer bowl until creamy.  Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets.  Freeze for 1 hour.  Melt morsels and shortening in medium, uncovered, microwave-safe bowl on high 100% power for 1 minute; stir.  Morsels may retain some of their shape.  If necessary, microwave at additional 10- or 15-second intervals, stirring just until melted.  Dip peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered.  Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set.  (I like to add about ½ to 1 teaspoon vanilla extract.  It adds a little extra flavor and creaminess to the centers.)



Pumpkin Fudge

  • 3 c sugar

  • ¾ c butter

  • 1 5⅓-oz can evaporated milk (2/3 cup)

  • ½ c canned pumpkin

  • ½ tsp ground cinnamon

  • ¼ tsp ground ginger

  • ¼ tsp ground nutmeg

  • 1 12-oz pkg (2 c) butterscotch-flavored pieces

  • 1 7-oz jar marshmallow crème

  • 1 c chopped pecans

  • 1 tsp vanilla

Butter a 13” x 9” x 2”-inch baking pan; set aside.  In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg.  Bring mixture to a boil, stirring constantly.  Reduce heat.  Boil over medium-low heat until mixture registers 234°F (soft-ball stage) on a candy thermometer, stirring constantly (about 25 minutes).  Remove from heat and stir in butterscotch pieces until melted.  Add marshmallow crème, nuts and vanilla.  Mix until well combined.  Pour mixture into prepared pan, spreading evenly.  Cool at room temperature.  Cut into squares.  Wrap tightly and store in refrigerator.  Makes 3¼ pounds.

Top of Page



Chicken Rice Casserole

  • 1 6-oz pkg long grain and wild rice mix

  • 1 med onion, chopped (½ cup)

  • 1 stalk celery, chopped (½ cup)

  • 2 tbl butter

  • 1 10½-10¾ oz can cream of chicken soup

  • ½ c sour cream

  • ⅓ c dry white wine or chicken both

  • 2 tbl snipped fresh basil (or ½ tsp crushed dried basil)

  • 2 c shredded cooked chicken

  • ⅓ c Parmesan cheese, finely-shredded

Combine ingredients in a crock pot, cook on high for 1 hour, then on low for up to 6 hours.



Hash Brown Casserole

  • 1 10¾-oz can condensed cream of chicken soup

  • 1 8-oz carton sour cream

  • ½ 30-oz pkg (about 4 c) frozen hash brown potatoes

  • 1 c diced cooked ham

  • 4 oz (1 c) cubed American cheese

  • ¼ c chopped onion

  • ⅛ tsp ground black pepper

  • 1 c cornflakes

  • 3 tbl butter, melted

Mix all ingredients together, put into a greased 13” x 9” pan, bake at 350°F until bubbling and brown on top.



Chicken Florentine Artichoke Bake

  • 8 oz dried bow tie pasta

  • 1 small onion, chopped

  • 1 tbl butter

  • 2 eggs

  • 1¼ c milk

  • 1 tsp dried Italian seasoning

  • ¼-½ tsp crushed red pepper (optional)

  • 2 c cooked chicken, chopped

  • 2 c (8 oz) Monterey Jack cheese, shredded

  • 1 14-oz can artichoke hearts, drained, quartered

  • 1 10-oz frozen chopped spinach, thawed and well-drained

  • ½ c oil-packed dried tomatoes, drained and chopped

  • ¼ c grated Parmesan cheese

  • ½ c soft bread crumbs

  • ½ tsp paprika

  • 1 tbl butter, melted

Cook pasta according to package directions; drain.  In medium skillet, cook onion in 1 tbl butter over medium heat, about 5 minutes or until tender, stirring occasionally.  Remove from heat; set aside.  In a bowl, whisk together eggs, milk, seasoning, ½ tsp salt, ¼ tsp black pepper and crushed red pepper.  Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta and onion.  Transfer to a 13” x 9” x 2” baking dish or 3-quart rectangular casserole.  Cover and bake 20 minutes at 350°F.  In small bowl, combine remaining Parmesan, bread crumbs, paprika and melted butter.  Sprinkle mixture over pasta.  Uncovered, bake 10 minutes more or until golden.



Zucchini Casserole

  • 4 c. zucchini, chopped

  • ¼ c onion, chopped

  • 1 box Jiffy cornbread mix

  • ⅛ tsp salt

  • 1 egg

  • ½ c cheddar cheese, grated

  • ½ c cheddar cheese, grated

Mix together all ingredients except ½ cup cheese, put into a greased 8”pan, bake at 325°F approximately 45 minutes, until bubbling and lightly brown on top.  Top with ½ cup cheese, bake an additional 15 minutes.

Top of Page



Chicken Supreme   !!!  Yummy  !!!

  • 1½ c Parmesan cheese, grated

  • 3 eggs, beaten

  • 1½ c Italian-style bread crumbs

  • 3 tbl olive oil

  • 4 chicken breast halves, skinless

  • 2 c white zinfandel wine

  • 2 c fresh mushrooms, sliced

  • 3 c Monterey Jack cheese, shredded

Preheat oven to 375°F.  Lightly grease a medium-sized baking dish.  Place Parmesan cheese, eggs and bread crumbs separately in three bowls.  Heat the oil in a large skillet over medium heat.  Drop each piece of chicken into first the Parmesan, then the egg, then bread crumbs.  Brown chicken on both sides in the skillet, then transfer to the prepared baking dish.  Pour wine into skillet and scrape up the browned bits.  Add mushrooms and cook 5 minutes or until tender.  Top each chicken breast with Montery Jack, then spoon mushrooms over cheese.  Pour the remaining wine from skillet over all.  Cover and bake 30-35 minutes in the preheated oven or until chicken is no longer pink and juices run clear.



Honey Spicy Chicken Wings

  • 3 lb chicken drumettes

  • 1 c honey

  • 2 tbl curry powder

  • 1 tsp ground ginger

  • ½ tsp cayenne pepper

Rinse drumettes and pat dry.  On a baking sheet, arrange them in a single layer.  Bake at 400°F 10 minutes.  Meanwhile, in a small bowl, combine remaining ingredients until well blended.  Spoon or brush half the honey mixture over drumettes; bake 10 minutes.  Remove from oven and using tongs, turn drumettes over and spoon or brush on the remaining honey mixture.  Bake an additional 10 minutes or until done.  Let cool slightly before serving.  Makes approximately seven 4-piece servings.  Serve with additional Honey-Spicy Dipping Sauce.



Parmesan Chicken

  • ½ c Parmesan cheese

  • 1 c Greek yogurt

  • 1 tsp garlic powder

  • 1½ tsp seasoning salt

  • ½ tsp pepper

Mix together the Parmesan cheese, Greek yogurt, garlic powder, salt and pepper.  Spread mixture over skinless chicken breasts.  Bake 45 minutes at 375°F.


Top of Page




Top of Page



No-Bake Nutella Cheesecakes

  • 12 Oreo cookies, crushed

  • 3 tbl unsalted butter, melted

  • 8 oz cream cheese, softened

  • ⅜ c Nutella

  • 1 tsp pure vanilla extract

  • 8 oz whipped topping

In a medium bowl, stir together Oreo cookie crumbs and melted butter.  Evenly divide the crumbs between individual serving dishes and press into the bottoms of the dishes to form a crust layer.  In a large bowl, with an electric mixer beat the cream cheese and Nutella until smooth.  Add vanilla and mix to combine.  Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.  Evenly pipe or spoon the filling into individual serving dishes.  Cover with plastic wrap and refrigerate for at least 2 hours before serving.  If desired, garnish with additional whipped topping, chocolate shavings and/or chopped toasted chopped hazelnuts.



Pumpkin Cheesecake Trifles

  • 12 Biscoff Cookies, crushed

  • 1 tbl unsalted butter, melted

  • 8 oz cream cheese, softened

  • 1 c pure pumpkin puree

  • 1 tsp pure vanilla extract

  • ½ c sugar

  • 2 tsp pumpkin pie spice

  • 12 oz Cool Whip, thawed, divided

In a medium bowl, combine Biscoff Cookie crumbs and butter.  Divide crumbs into the bottoms of trifle glasses.  Gently press crumbs to form an even layer of crust.  In a large bowl with an electric mixer, beat cream cheese until smooth.  Add pumpkin, vanilla, sugar and pumpkin pie spice; beat until well combined and creamy.  Use a spatula to fold in half of the whipped topping; gently combine ingredients until no streaks remain.  Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping.  Repeat layers until trifle reaches the top of glass or jar.  Store trifles in refrigerator until ready to serve.  If desired, garnish with Biscoff cookie crumbs.



Stuffed Apples

  • 5 apples, cored

  • ⅓ c cranberries, fresh or dried

  • ¼ c brown sugar, packed

  • 2 tbl nuts

  • ¼-½ tsp cinnamon, or to taste

  • ⅛ tsp nutmeg, or to taste

Peel the top ⅓ of the apples then core.  Mix together the cranberries, brown sugar, nuts, cinnamon and nutmeg; spoon the mixture into the cored apples.  Place apples in a slow cooker (crock pot).  If desired, sprinkle the tops with more cinnamon and nuts or drizzle a little dark honey or maple syrup over the apples (the apples and brown sugar will be sweet so do not use too much honey or syrup if you choose to add either).  Cook on the low setting for at least 4 hours or until apples are cooked thoroughly.

Top of Page


Dips & Sauces

Honey & Garlic Vinaigrette

  • ⅓ c apple cider vinegar

  • 3-4 tbl honey

  • 2 cloves garlic, minced

  • ½ c vegetable or canola oil

  • ½ c extra virgin olive oil

  • salt and freshly-ground black pepper, to taste

Whisk together the vinegar, honey and garlic in a medium bowl.  Add the oil in a slow, steady stream, whisking constantly.  Season with salt and pepper.  Store in the refrigerator in a tightly-sealed jar.  Shake well before using.



Honey Spicy Dipping Sauce

  • ½ c honey

  • ½ c Dijon-style mustard

  • 1 tsp Worcestershire sauce

  • black pepper

  • ¼-½ cayenne pepper, to taste

Beat together honey and remaining ingredients.  Allow at least an hour before serving to allow flavors to mingle.  Use as dipping sauce for hard or soft pretzels (see Mall Pretzels recipe), bread sticks, fresh or fried vegetables, chicken wings (see Honey Spicy Chicken Wings recipe) or shrimp.



Mexican Buffalo Chicken Dip

provided by Dave Terry at Mathews Ford

  • 1 16-oz Old El Paso refried beans

  • 2 tbl Old El Paso taco seasoning mix

  • 1 8-oz pkg cream cheese, softened

  • ½ c celery, chopped

  • ½ c bleu cheese dressing

  • ½ c hot sauce

  • 2 c rotisserie chicken, diced or shredded

  • tortilla chips, celery sticks or crackers

Mix together refried beans and two tablespoons taco seasoning mix; spread in bottom on a greased 1½-quart dish; set aside.  Mix together cream cheese, chopped celery, dressing and hot sauce, then stir in chicken.  Spoon the mixture over the refried beans layer.  Bake, uncovered, 35 minutes at 350°F.  Let stand 10 minutes before serving with tortilla chips, celery sticks or crackers.



Spicy Chicken & Cheese Dip

  • 2 8-oz pkg cream cheese, softened

  • ¾ c Frank's Red Hot Sauce

  • 1 c Marzetti Ranch Dressing

  • 6 oz chicken, shredded or diced

  • 2 c Montery Jack cheese, shredded

  • 2 c cheddar cheese, shredded

  • tortilla chips, celery sticks or crackers

Mix together all ingredients and spoon into a lightly greased crock pot.   Let cook on low until all is melted.  Serve with tortilla chips, celery sticks, crackers.  Also good over rice or pasta.

Top of Page


Fruit & Fruit Snacks


Top of Page



Pork Loin with Rhubarb Chutney
Source:  Adapted from a recipe found in

Country Living, the official magazine of Ohio Rural Electric Cooperative

  • ½ c sugar

  • ⅓ c apple cider vinegar

  • 1 tbl fresh ginger root, minced

  • 1 tbl garlic powder

  • 1 tsp ground cumin

  • ½ tsp ground cinnamon

  • ½ tsp ground cloves

  • ¼ tsp dried red chili pepper

  • 4 c diced rhubarb

  • ½ c red onion, chopped

  • ⅓ c golden raisins

  • 1½ lbs pork tenderloin

  • 2 tsp ground cumin

  • salt and pepper, to taste

  • 1 tbl olive oil

  • 4 sprigs fresh cilantro, for garnish

To make the chutney, combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan.  Bring to simmer over low heat, stirring occasionally until sugar dissolves.  Add rhubarb, onion and raisins.  Increase heat to medium-high and cook until rhubarb is tender and mixtrue thickens slightly.  Remove from heat and let cool completely.  Preheat oven to 400°F.  Sprinkle pork with cumin, salt and pepper.  Heat oil in large, heave skillet over medium-high heat.  Add pork and brown on all sides.  Transfer pork to roasting pan.  Brush with 6 tbl of chutney.  Place in the preheated oven, brushing occasionally with 6 tbl more of the chutney.  Cook until thermometer inserted into center registers 145°F, about 25 minutes.  Slice pork into medallions.  Garnish with cilantro sprigs and serve with remaining chutney.

Top of Page




Top of Page




Top of Page




Top of Page


Soups & Stews

Cornucopia Beer-and-Cheese Soup

  • ¾ c butter (1½ sticks)

  • 1 c onions, chopped

  • 3 cloves garlic, minced

  • 1 c broccoli florets, cut into small pieces

  • 1 c finely chopped carrots

  • 2 c flour

  • 2 c chicken stock

  • 1 bottle (12 oz) beer

  • 3 tsp Worcestershire sauce

  • 4 c milk

  • 3 tbl maple syrup

  • 2 tsp dry mustard

  • ½ tsp fennel seed

  • 2 tsp salt

  • ¼ tsp pepper or to taste

  • 4 pork or beef bratwursts, cooked and cut into small pieces

  • 5 c cheddar cheese, shredded

In a large saucepan over medium heat, melt butter.  Add onions and garlic.  Sauté until onions are soft and translucent, about 5 minutes.  Add broccoli and carrots; cook about 5 minutes.  Slowly add flour, making sure vegetables are coated.  Stir in chicken stock.  Bring to a boil over medium heat.  Add beer, Worcestershire sauce and milk.  Reduce heat to low and simmer 10 minutes, then add maple syrup, mustard, fennel, salt, pepper and sausage.  Cook 5 minutes longer, then slowly add cheese by the handful, stirring constantly until cheese is melted and soup begins to bubble.  If the soup seems too thick, add a bit more milk or water.  Add salt to taste.



North Woods Wild Rice Soup

  • ¼ c butter

  • ½ c onions, chopped

  • 8 oz fresh mushrooms, sliced

  • 1 med carrot, thinly sliced

  • ¼ c all-purpose flour

  • ¼ tsp salt

  • ¼ tsp pepper

  • 2 c chicken broth

  • 1 12-oz can evaporated milk

  • 1 c wild rice, cooked

  • 1 c chicken, cooked and chopped or shredded

  • 4 oz cream cheese

In a 4-quart Dutch oven, melt butter over medium heat.  Add onion, mushrooms and carrots; cook and stir until carrot is tender.  Stir in flour, salt and pepper.  Add broth all at once, cook and stir until bubbly.  Add evaporated milk, wild rice, chicken and cream cheese; cook over medium-low heat until cream cheese is melted.



Ultimate Chili

provided by Dave Terry at Mathews Ford

  • 1 lb lean ground beef

  • salt and pepper

  • 45 oz dark red kidney beans

  • 43½ oz Mexican-style stewed tomatoes

  • 2 stalks celery, chopped

  • 1 red bell pepper, chopped

  • ¼ c red wine vinegar

  • 2 tbl chili powder

  • 1 tsp cumin, ground

  • 1 tsp parsley, dried

  • 1 tsp basil, dried

  • 1 dash Worcestershire sauce

  • ½ c red wine

In a large skillet over medium-high heat, cook ground beef until evenly browned.  Drain off grease, season to taste with salt and pepper.  In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper and red wine vinegar.  Season with chili powder, cumin, parsley, basil and Worcestershire sauce.  Stir to distribute ingredients evenly.  Cook on high 6 hours or on low 8 hours.  Enjoy!



White Chili

  • 4 chicken breasts

  • 1 tbl Tony Chachere's seasoning

  • pepper

  • garlic

  • 3 tbl olive oil

  • 3 or 4 15-oz cans Great Northern beans, drained

  • 2 cans Rotel tomatoes with green chilies

  • 2 cans cream of chicken soup

  • 2 cans chicken broth

  • 8 oz sour cream

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1 tsp garlic

  • 1 tsp pepper

Place chicken breasts in pan and cover with water; cook 30 minutes over medium heat.  Allow chicken to cool, then cube or shred.  In a shallow dish, toss chicken cubes in Tony Chachere's seasoning, pepper and garlic.  Sauté the chicken in olive oil.  When chicken is slightly crusted on the outside, put the chicken into a crock pot.  Then add the last ten ingredients and heat on medium-high heat until it starts to boil.  Remove from heat and serve over White Mexican Rice.  If desired, garnish with shredded cheese, chopped greed onions or a dollop of sour cream.

Top of Page



Honeyed Carrots w/ Lemon Zest & Thyme

  • 8 carrots, peeled and cut into chunky pieces

  • 1½ tbl honey

  • ¼ c unsalted butter

  • ½ tbl freshly-chopped thyme

  • salt and freshly-ground black pepper

  • grated zest and juice of ½ lemon

In a large sauté pan, combine carrots, honey, butter, thyme and a pinch of salt.  Add just enough water to cover.  Over medium heat, bring to a simmer.  Cook until carrots are almost tender, 15-20 minutes.  Using a slotted spoon, remove carrots to a serving bowl.  Turn the heat to high and bring the liquid to a boil.  Boil until the liquid is reduced to 2 tablespoons.  Remove from heat and stir in the lemon juice.  Pour the mixture over the carrots, add a grind of pepper and another pinch of salt.  Garnish with the lemon zest.  Serve immediately.

Top of Page


Beauty & Health

Cranberry Lip Gloss

  • 1 tbl sweet almond oil

  • 10 fresh cranberries

  • 1 tsp honey

  • 1 drop vitamin E oil

Mix all the ingredients together in a microwave-safe bowl. Microwave for two minutes or until the mixture just begins to boil. (Bowl may also be heated in a pan of water on a stovetop). Stir well and gently crush the berries. Cool mixture for five minutes and then strain through a fine sieve to remove all the fruit pieces. Stir again and set aside to cool completely. When cool, transfer into a small portable plastic container or tin. Apply a small amount onto your lips and remember to smile!



Dry Skin Moisturizer

  • 2 tbls honey

  • 2 tbls cocoa butter, melted

  • 2 drops bergamot essential oil, optional

  • 1 drop lavender essential oil, or tea tree, optional

Mix all ingredients together and apply to clean, dry face. This all-natural moisturizer can be covered and kept in a cabinet, but it will solidify. For a second application, heat in microwave for 10 seconds, stir and apply to skin same as before.



Peppermint & Honey Treat for Feet


Even your feet need a break from the heat.  Made with soothing aloe vera, moisturizing honey and four essential oils.  Apply the minty-sweet goodness to your feet after a bath or shower to lock in moisture and smooth your soles.  Enjoy!

  • 4 tbl. aloe vera gel

  • 4 tsp. grated beeswax

  • 2 tsp. honey

  • 2 tsp. fresh mint, optional

  • 6 drops peppermint essential oil

  • 2 drops arnica essential oil

  • 2 drops camphor essential oil

  • 2 drops eucalyptus essential oil

Rinse mint leaves and place on a paper towel to dry.  Grind mint (using a coffee grinder or by hand with a mortar and pestle) and set aside.  Melt beeswax using a small double boiler.  In a glass bowl combine aloe vera and honey, mix well.  Stir in beeswax.  Let cool.  Add mint and essential oils, stirring until completely mixed.  Apply after bath or shower to feet and toes.  This recipe makes enough for multiple applications and stores well in a covered jar in a cool, dark cabinet or drawer.



Smoothing Skin Lotion

  • 1 tsp honey

  • 1 tsp vegetable oil

  • ¼ tsp lemon juice

Mix together honey, vegetable oil and lemon juice. Rub into hands, elbows, heels and anywhere that feels dry. Leave on 10 minutes. Rinse off with water.

Top of Page

Home & Miscellaneous

Fruit Oil Room Spray

  • 12-15 drops grapefruit, orange or lemon essential oil

  • ½ c white vinegar

  • 1½ c water

Add essential oil to vinegar and water; pour into spray bottle.



Baking Soda & Essential Oil Air Freshener

  • ½ c baking soda

  • 8-12 drops essential oil

In a small jar, add the essential oil of your choice to the baking soda; cover and shake.  Remove cover and place a small screen or cloth over the top or punch holes in cover and close.  Set on counter or table.  This is an excellent air freshener for the car.



Ground Coffee & Baking Soda

  • baking soda

  • ground coffee

Fill separate bowls with equal amounts of ground coffee and baking soda.  Set out overnight or for a couple of days to absorb odors from the air.



Vodka & Essential Oil Air Freshener

  • 1 c vodka

  • 20-30 drops fragrant essential oil

Ethyl alcohol is a primary ingredient in vodka as well as commercial air fresheners, so adding 20 or 30 drops of fragrant essential oil to a cup of vodka works well as a room spray works well - without added chemicals.

Top of Page

The Things We Make


Animal Patterns &

Matching Designs in Wood


 Horses, Donkeys & Mules

Detailed Woodcut :: Shire, "Naomi"

Detailed Woodcut :: Shire, "Naomi"


Alpaca & Llama

Wood Silhouette :: Llama, "Se Llama"

Wood Silhouette :: Llama, "Se Llama"



Wood Silhouette :: Miniature Schnauzer

Wood Silhouette :: Miniature Schnauzer



Homemade Soap

Homemade Soap :: All-Natural Selection

All-Natural Soap Selection


Lotion Bars

Lotion Bars :: Lotion without a Bottle!

Lotion without a Bottle!


Hand-painted Pottery

Hand-painted Mini-Dish :: Monkey Business

Mini-Dish, "Monkey Business"



Long Time Ago Farm on


Our eHonks newsletter has been temporarily suspended. Instead, we are using Facebook to list events and to make announcements. When the newsletter is resumed, a link to a sign-up page will be added here.


Do you live in southeast Ohio? Will you be visiting soon?  Even if you answered no to both questions, you may still find something that interests you on our 'sister' site:




an online directory of

family-friendly goods and services

in southeast Ohio, the area known as

"Little Appalachia"


Check out the FREE Classified Ads



SE Ohio Calendar of Events


A list of dated events such as festivals, concerts, theatre performances, exhibits, horse and dog shows, sales and auctions, art walks and gallery hops.  Also on this page you can find lists of county fairs, golf courses, historical sites, parks and forests, wineries, farmers markets, food and fine dining and even more of southeast Ohio's places of interest.











| Home  ||  Site Map  ||  FAQs  ||  Contact Us  ||  Our Artisans' Calendar  ||  Long Time Ago Farm on Facebook  ||  About the Farm  ||  Our Little Long Ears  |


|  Patterns & Designs in Wood:  Horses, Donkeys, Mules Alpaca & Llama,  Dogs  ||  Celebrate! Ribbon Displays  ||  Homemade Soap  ||  Lotion Bars  ||  Hand-painted Pottery  ||  Aprons  |


Meet the Artisans  ||  Customer Testimonials  ||  Our Favorite Websites  ||  ASL pah!  ||  The Adventures of Orin the Traveling Moose  |


|  Long Time Ago Farm  |  Post Office Box 862; Somerset, OH  43783  |  (740) 743-0099  |


|   Our Partner Site:  DonkeyHonk.com, a directory of family-friendly goods and services in southeast Ohio   ||   SE Ohio Calendar of Events   |



This page was updated 06/14/2013

If you see that updates were recently made, click the "Refresh" button of your browser to be sure you are seeing the latest version.


Copyright © 1994-2014 Long Time Ago Farm - This page and all its content, including photos and artwork, is copyrighted by Long Time Ago Farm, its owner and/or the artists.
All rights reserved.  Retransmission, reproduction or distribution without express written permission is prohibited.