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Cook's Corner

  • Grandparents build business around pie
    Sue Couch, 68, and her husband, Roger, 73, opened Grandma Sue's Pies and More Inc. in 2010, in downtown Roanoke on North Main Street. The business offers frozen homemade pies that cooks can take home and bake themselves.
  • Grandparents build business around pie
    Sue Couch, 68, and her husband, Roger, 73, opened Grandma Sue’s Pies and More Inc. in 2010, in downtown Roanoke on North Main Street. The business offers frozen homemade pies that cooks can take home and bake themselves.
  • Competitor enjoys creating recipes
    Kent Castleman will make recipes from family cookbooks and those found online but what he and his wife really like to do is create new dishes.
Name of Cookbook: “A Slice of Life at Lutheran Life Villages”
Cost: $15 for the book and CD, $12 for cookbook only, and $5 for CD only. Check or cash, no credit cards.
Available at: Emporium gift and snack shop at Lutheran Life Villages Legacy Campus, 6701 S. Anthony Blvd., Fort Wayne, or the Kendallville Campus, 351 N. Allen Chapel Road, Kendallville. Or contact Carol Tanner at 447-1591, ext. 2116, or by email,
Diana Parker | The Journal Gazette
Judy Diettrich, left, and Diane Lybarger helped compile the “A Slice of Life at Lutheran Life Villages” cookbook, which includes Diettrich’s Cherry Coffee Cake.

Higher purpose inspires recipe compilation

– The auxiliary members of Lutheran Life Villages learned that putting together a cookbook is a little bit of “This and That.”

The seven women behind “A Slice of Life at Lutheran Villages,” a collection of 488 recipes, did everything from typing the recipes to proofing the pages.

“From a lot of our seasoned cooks, it wasn’t funny, but it was ‘a pinch of this’ or ‘pinch of that.’ We had to make the recipes cook-friendly,” auxiliary member Diane Lybarger.

“We had to sometimes rewrite the directions. A couple times I had to call (cooks) because something in the recipe didn’t sound right and I just wanted to confirm,” she says.

Work on the book began in March, and the group submitted all their information by July 15, Lybarger says.

“These ladies were in here every day,” says Carol Tanner, director of Volunteer Services. “Be proud. It’s a good product.”

Proceeds will go “to create a better way of living,” according to the book’s dedication.

“It’s for the second phase of the courtyard at the Memory Care Wing,” says Judy Diettrich, the cookbook’s committee chairwoman. It also marks the organization’s 80th anniversary.

Diettrich says the group didn’t eliminate any of the submitted recipes and gives an example of one recipe listed under the “This and That” section. The recipe, “Economical Pea Soup,” was sent in from Dolores Prange.

“You use one quart of water and one green pea. Simmer to one pint. If flavor is too strong, remove the pea,” the recipe says.

Diettrich, a grandmother of 10, says she enjoyed the recipes that children sent in from the Children’s Village, a part of Lutheran Social Services. One of her favorites was for pizza, listed on Page 194.

“Take a circle – start. Then one pepperoni. Put five spoons of cheese. Put on the stove (high heat). Give it to a person,” she says, laughing.

Asked for their favorite recipes from the book, Lybarger, a grandmother of nine, answers, “Oh gee, I don’t know, I haven’t tried them all.”

Cherry Coffee Cake

2 cups flour

2 teaspoons baking powder

1 cup sugar

1/4 teaspoon salt

1/4 cup butter or margarine

1 egg

1 (21-ounce) can cherry pie filling


1/2 cup sugar

1/2 cup flour

1/4 teaspoon cinnamon

1/4 cup butter or margarine

Mix flour, baking powder, 1 cup sugar, salt and butter. Beat 1 egg in cup and add water to make 1 cup. Add to flour mixture and mix well.

Spread into a greased jelly roll pan. Top with the cherry pie filling. Combine the 1/2 cup sugar, 1/2 cup flour, cinnamon and butter. Mix until crumbly, and sprinkle on top of the cherry pie filling.

Bake at 350 degrees for about 40 minutes. Makes 18 servings.

– Submitted by Judy Diettrich

Chicken Croquettes

4 tablespoons butter

4 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup milk

2 teaspoons minced parsley

2 cups cooked chicken (ground or cut into small pieces)

1 teaspoon lemon juice

1 teaspoon minced onion

1 egg, beaten

1 tablespoon water

Fine bread or cracker crumbs


Melt butter, add flour, salt and pepper and blend. Add milk. Cook over low heat until thick. Add parsley, meat, lemon juice and onion; chill thoroughly.

Divide mixture into 8 balls. Combine egg and water. Roll croquettes in crumbs, then egg mixture, then crumbs. Chill again.

Heat oil in skillet or French fryer. Brown in oil about 2 minutes. Place on paper towel. Serve plain or with peas in white sauce. Makes 4 to 8 sevings.

– Submitted by Judy Diettrich

Mostaccioli Broccoli Bake

2 3/4 cups mostaccioli noodles

1/4 cup butter, melted

1/4 cup flour

2 cups milk

1/2 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/8 teaspoon nutmeg

1/8 teaspoon thyme

3 cups cooked broccoli

1/2 cup Swiss cheese

Cook noodles according to package directions. Stir flour into melted butter; add milk and stir until thick. Add parmesan cheese and spices. Combine mostaccioli noodles, sauce and broccoli.

Spoon into a buttered 9-by-12-inch dish. Sprinkle with Swiss cheese. Bake 375 degrees for 15 to 20 minutes. Makes 12 servings.

– Submitted by Diane Lybarger

Cook’s Corner is a weekly feature. If you know someone to be profiled, write to Cook’s Corner, The Journal Gazette, P.O. Box 88, Fort Wayne, IN 46801-0088; fax 461-8648; or email