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The Gettysburg Experience
magazine, a publication exploring the Gettysburg of yesterday and today.
We offer an array of interesting articles – most of which have a direct relation to historic Gettysburg
from the Colonial era through the turn of the 21st century, often with an emphasis on the famous battle that occurredin the summer of 1863.
The Gettysburg Experience also offers a comprehensive Events Calendar (for those who want to
know what special
happenings to attend
when they visit – any time of the year), delicious recipes, Gettysburg trivia, profiles of people and area businesses,
Having served the Gettysburg area since 1997, The Gettysburg Experience now extends our magazine to a wider circulation of readers, offering a glimpse into one of America’s most fascinating towns.
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| Easy Skillet Pasta |
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2 cups pasta, any kind
1/2 teaspoon salt
1 teaspoon butter or margarine
1 onion, chopped (can use dehydrated equivalent)
2 cans chili con carne with beans
1/2 cup salsa, any kind
1 cup shredded cheddar cheese
In a large saucepan, cook pasta in salted boiling water according to directions, about 15 minutes. Drain and set aside. In a skillet, melt the butter (To lower the fat content, omit butter and use cooking spray). Add onion and cook until onion is tender and clear. Add chili con carne and salsa. Simmer for about 10 minutes, until heated through. Add drained pasta and stir into chili mixture. Top with cheese. Place lid on skillet until cheese melts. Serves four. A delicious and easy winter day's meal!
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| Applesauce Cake |
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3 cups sugar
1 and 1/2 cups shortening
1 teaspoon baking soda
1/4 cup cold water
3 cups applesauce
3 teaspoons cinnamon
1/2 teaspoon cloves
4 Tablespoons cocoa powder
6 cups flour
1 cup each walnuts and raisins (optional)
Cream sugar and shortening, set aside. Stir soda into cold water, then add to applesauce. Allow mixture to foam up, then add to sugar and shortening. In another bowl, mix flour, spices, and cocoa, add to batter. Fold in nuts and raisins. Baked in greased oblong pan at 350 degrees for 55 to 60 minutes. Dust with powdered sugar.
-- Recipes by Diana Loski
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