When the TIMES NEWS launched its first Cookbook Classic two-and-a-half decades ago, the main focus of the project was to reach out to readers and have them become involved with the newspaper on a more personal level.

Marigrace Heyer, former TIMES NEWS lifestyle editor, was instrumental in getting the annual cookbook and contest off the ground; along with Richard Forgay II, who was the promotions manager at the time; and Don Reese, who continues as the TIMES NEWS advertising manager."It started as a way to interact with our readers, and they would become a part of the newspaper," says Heyer. "It was a way to make friends with our readers, and it really worked."Twenty-five years later, it's still working.In addition to providing our readers with thousands of recipes over the years, the annual cookbook is also the perfect vehicle for area businesses to reach their target audience over and over again. Many readers tell us they have collected all 24 editions and frequently refer to them for favorite recipes."The TIMES NEWS annual cookbook has been one of our most popular special editions for readers and local businesses as well," says Reese. "It also gives the local businesses an opportunity to showcase their goods and services in a product that has a long shelf life and is often used as a reference by our readers their customers."The fact that we are celebrating our 25th annual cookbook speaks for itself," says Reese. "We look forward to continuing this traditional special edition."In 1988, when the Cookbook Classic was first announced, the recipes started pouring in, says Heyer. That year they received over 500 recipes. There were so many, they couldn't publish them all.Deciding which recipes would make the cookbook and which would not wasn't an easy task."We got some really good recipes," Heyer recalls.A favorite category then, and now, was desserts."Desserts was always the biggest category," says Heyer. "Some people were so creative. I was just amazed."With the Coal Region's deep, cultural ties, Heyer says the cookbook was always chock full of delicious ethnic recipes as well."I was always amazed at what good cooks there are in this area," says Heyer. "The TIMES NEWS area has the best cooks around."That is a sentiment with which we would have to agree.The proof, as they say, is in the pudding.In the early years of the cookbook, the contest was judged at a cook-off, held at Lehighton High School and later at Panther Valley High School. Division winners would prepare their dishes in front of a panel of judges, which included area home economics teachers, dietitians and restaurant owners.No small undertaking, the live cook-offs took months of planning and coordination. The process was eventually scaled back and winning recipes were selected by a committee and winners were often photographed for the cookbook in their own kitchens.When Heyer retired in 2006, her successor, lifestyle editor Karen Cimms, suggested a return to the live judging."I clearly didn't realize the amount of work involved in such an undertaking, even without a live cook-off," says Cimms. "But it gives us a wonderful opportunity to meet some of our readers. It's really almost like throwing a party."The hosts of that 'party' include cookbook committee members: Cimms, reporter/photographer Amy Miller, page compositor Tami Kunkel, and advertising sales representatives Donna Hall, Jennifer Benninger, Darlene Hentosh and Linda Muffley.Both Kunkel and Hall have been involved with the cookbook almost since the very beginning.As soon as the deadline passes, the committee selects a winning recipe in each of the seven categories. Those cooks are invited to create their winning dishes at home and bring them to the TIMES NEWS offices in Mahoning Township for a final judging, where a grand prize winner is selected.Without a warm, homey kitchen in which to photograph the winners, Cimms and Miller put their heads together and came up with the idea of using back drops and a variety of dinnerware and props to create unique table settings for each winner.As the winners arrive at the office, they are welcomed by members of the committee and whisked away to jot down some background information for their cookbook bio.Miller will then photograph each winner with his or her special dish. When she is finished, her husband Bob Miller, who is also the TIMES NEWS director of prepress operations and a professional photographer, will take close-up shots of the food."I am so pleased with the way these photos have come out over the past couple years," says Cimms, "and very proud of the final product. I am told it is very difficult to photograph food, but Bob and Amy make all the photos look terrific. I'd compare their work to that of just about any food magazine."When the photography is finished, the newsroom smells wonderful and it's time to judge the entries."You can almost hear the sound of growling tummies over the roar of the press next door," says Cimms.This year, the committee won't have to make that tough decision. Judges will include the grand prize winners from the past three years: JoLynn Gazo (2011), LuAnn Noll (2010) and Levina "Lovey" Irvin (2009); as well as Casey Parker, general manager of Penn's Peak Radio and host of "Afternoons with Casey Parker;" along with Heyer, who started it all 25 years ago."I was thrilled Marigrace accepted our invitation to be a judge this year," says Cimms. "She was the catalyst behind the cookbook and because of her hard work and dedication, it's still something we can all be proud of today."After the grand prize winner is announced and the prizes awarded, the finalists are invited to sample the competition."When we see how much they each enjoy the other competitors' creations, we know we did a good job picking the winners," says Cimms.