Recipe from Sue Olsen (from the show "Alice")
2 lbs ground beef
1 onion, chopped (can use minced)
2 cans tomato paste or 1 can paste and 1 small can tomato sauce
1 large can tomato juice plus one full can water
1/2 tsp garlic salt
4 to 5 cans kidney or chili beans
1 can tomato soup
2 pkg chili seasoning mix
4 dashes each of salt and pepper
Brown the meat, add the onion until tender. Place in crock pot. Add remaining ingredients and simmer on high, stirring occasionally, for 6 to 7 hours. Turn to lower temp if crock pot runs hot. Can top with grated cheese.
Jan 24, 2012
Cream Filled Cupcakes
Recipe from Sue Olsen
Cupcakes
1 box sour cream chocolate cake mix
Prepare cake batter according to package directions. Fill 28-30 paper cupcake liners with cake batter. (Do not bake)
Filling
8 oz pkg cream cheese
1/3 cup sugar
1 egg
dash of salt
6 oz miniature chocolate chips
Combine first 4 filling ingredients until no lumps remain; add chips. Insert a heaping half teaspoon of filling in each cupcake. Bake cupcakes according to box directions. Cool completely.
Frosting
4 1/2 tbls sugar
2 tbls water
2 1/3 cups powdered sugar
1 egg white, beaten
2/3 cup butter, softened
1 tsp vanilla
Boil sugar and water to make syrup. Combine powdered sugar and egg white; add syrup mixture. Cream in butter and beat until creamy; add vanilla. Frost cupcakes.
Note: Bake cupcakes approx 20 minutes. Touch test to see if done instead of toothpick due to filling.
For frosting, may need to add little more powdered sugar if is a larger egg white.
These freeze well.
Cupcakes
1 box sour cream chocolate cake mix
Prepare cake batter according to package directions. Fill 28-30 paper cupcake liners with cake batter. (Do not bake)
Filling
8 oz pkg cream cheese
1/3 cup sugar
1 egg
dash of salt
6 oz miniature chocolate chips
Combine first 4 filling ingredients until no lumps remain; add chips. Insert a heaping half teaspoon of filling in each cupcake. Bake cupcakes according to box directions. Cool completely.
Frosting
4 1/2 tbls sugar
2 tbls water
2 1/3 cups powdered sugar
1 egg white, beaten
2/3 cup butter, softened
1 tsp vanilla
Boil sugar and water to make syrup. Combine powdered sugar and egg white; add syrup mixture. Cream in butter and beat until creamy; add vanilla. Frost cupcakes.
Note: Bake cupcakes approx 20 minutes. Touch test to see if done instead of toothpick due to filling.
For frosting, may need to add little more powdered sugar if is a larger egg white.
These freeze well.
Coke Chocolate Cake
Recipe from Sue Olsen
1 box chocolate cake
1 can Diet Cherry Coke or regular Diet Coke
Pour coke in powder of cake mix. Bake 35 minutes until done. Top with cool whip.
1 box chocolate cake
1 can Diet Cherry Coke or regular Diet Coke
Pour coke in powder of cake mix. Bake 35 minutes until done. Top with cool whip.
Spice Cake
Recipe from Sue Olsen
1 box Spice Cake cake mix
1 can Libby pumpkin
2 or 3 eggs
Mix together and pour into 13 x 9-inch pan. Bake at 350 degrees for 30-35 minutes. Serve with cool whip.
1 box Spice Cake cake mix
1 can Libby pumpkin
2 or 3 eggs
Mix together and pour into 13 x 9-inch pan. Bake at 350 degrees for 30-35 minutes. Serve with cool whip.
Quick Cinnamon Rolls (Biscuits)
Recipe from Sue Olsen
2 cans Pillsbury Biscuits
1/4 lb butter
1/2 to 3/4 cup sugar
1 tsp cinnamon
Melt butter. Combine sugar and cinnamon. Dip biscuits into butter and then sugar mixture. Over lap in round pan, 15 biscuits on outer edge and 5 biscuits in the middle. Bake at 350 degrees for 25 minutes. Let stand for few minutes.
2 cans Pillsbury Biscuits
1/4 lb butter
1/2 to 3/4 cup sugar
1 tsp cinnamon
Melt butter. Combine sugar and cinnamon. Dip biscuits into butter and then sugar mixture. Over lap in round pan, 15 biscuits on outer edge and 5 biscuits in the middle. Bake at 350 degrees for 25 minutes. Let stand for few minutes.
Velvet Hammers
Recipe from Sue Olsen
1 1/2 oz cream de mint
1 oz triple sec
1 oz brandy
1 oz cream de coaco
1/2 gallon vanilla ice cream
Soften ice cream and beat in the liquors. Freeze then put in a 5 quart ice cream pail.
1 1/2 oz cream de mint
1 oz triple sec
1 oz brandy
1 oz cream de coaco
1/2 gallon vanilla ice cream
Soften ice cream and beat in the liquors. Freeze then put in a 5 quart ice cream pail.
Chocolate Cake
Recipe from Jason Olsen
Cake
1 box German Chocolate Cake
1 can cherry pie filling
1 tsp almond extract
2 eggs
Frosting
1 cup sugar
5 tbls butter
1/2 cup milk
6 oz chocolate chips
Mix cake ingredients. Pour into greased 13 x 9-inch pan. Bake at 350 degrees for 25-30 minutes. While cake bakes, bring sugar, butter, and milk to a boil. Remove from heat and add chocolate chips. Pour over hot cake. Cool for 10 minutes.
Cake
1 box German Chocolate Cake
1 can cherry pie filling
1 tsp almond extract
2 eggs
Frosting
1 cup sugar
5 tbls butter
1/2 cup milk
6 oz chocolate chips
Mix cake ingredients. Pour into greased 13 x 9-inch pan. Bake at 350 degrees for 25-30 minutes. While cake bakes, bring sugar, butter, and milk to a boil. Remove from heat and add chocolate chips. Pour over hot cake. Cool for 10 minutes.
Cherry Bars
Recipe from Jason Olsen
1 cup margarine
1 1/2 cups sugar
1 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
4 eggs to 1/2 cup water, slightly beaten
Cherry pie filling
Cream margarine, sugar, and vanilla. Add flour, baking powder, and salt. Add egg/water mixture. Spread half of batter mixture in greased, floured 13 x 9-inch pan. Layer with pie filling, spreading away from edges. Dollop remaining batter over pie filling. Bake at 350 degrees for 25-30 minutes. Cool and sprinkle with powdered sugar.
1 cup margarine
1 1/2 cups sugar
1 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
4 eggs to 1/2 cup water, slightly beaten
Cherry pie filling
Cream margarine, sugar, and vanilla. Add flour, baking powder, and salt. Add egg/water mixture. Spread half of batter mixture in greased, floured 13 x 9-inch pan. Layer with pie filling, spreading away from edges. Dollop remaining batter over pie filling. Bake at 350 degrees for 25-30 minutes. Cool and sprinkle with powdered sugar.
Lemon Angel Food
Recipe from Sue Olsen
2 egg yolks
1 cup milk
1 cup sugar
1 box lemon jello, dissolved
1 pint whipped cream
2 beaten egg whites
1 cup crushed pineapple
Angel food
Cook egg yolks, milk, and sugar in saucepan until comes to a boil. Add dissolved lemon jello; cool. Add whipped cream and beaten egg whites to mixture. Break angel food in 13 x 9-inch pan. Pour mixture over. Cool in refrigerator.
2 egg yolks
1 cup milk
1 cup sugar
1 box lemon jello, dissolved
1 pint whipped cream
2 beaten egg whites
1 cup crushed pineapple
Angel food
Cook egg yolks, milk, and sugar in saucepan until comes to a boil. Add dissolved lemon jello; cool. Add whipped cream and beaten egg whites to mixture. Break angel food in 13 x 9-inch pan. Pour mixture over. Cool in refrigerator.
Peanut-Almond Clusters
Recipe from Sue Olsen
1 (12 oz) pkg chocolate chips
1 (24 oz) pkg almond bark
1 cup crunchy peanut butter
2+ cups miniature marshmallows
2+ cups peanuts
Melt chocolate chips and almond bark in the microwave. Stir in peanut butter. Add marshmallows and peanuts. Drop onto cookie sheet or wax paper. Cool.
Note: can also drop into petit four cups. Freezes well.
1 (12 oz) pkg chocolate chips
1 (24 oz) pkg almond bark
1 cup crunchy peanut butter
2+ cups miniature marshmallows
2+ cups peanuts
Melt chocolate chips and almond bark in the microwave. Stir in peanut butter. Add marshmallows and peanuts. Drop onto cookie sheet or wax paper. Cool.
Note: can also drop into petit four cups. Freezes well.
Banana Split Dessert
Recipe from Sue Olsen
Graham cracker crumbs, for crust and topping
2 to 3 bananas, split lengthwise
1/2 gallon Neopolitan ice cream, softened enough for spreading
1 cup nuts
1 cup chocolate chips
1/2 cup butter
2 cups powdered sugar
1 1/2 cups evaporated milk
1 tsp vanilla
1 pint whipping cream
Using a jelly roll pan, cover bottom of pan with graham cracker crumbs to make crust. Place banana slices over crust. Spread ice cream over bananas. Spread nuts over ice cream and freeze. Melt chocolate chips with butter. Add powdered sugar and evaporated milk, cook until thick, stirring often. Add vanilla; cool. Spread over frozen ice cream and return to freezer. Whip whipping cream, adding a little sugar to sweeten, until stiff. Spread over frozen chocolate mix. Top with graham cracker crumbs and return to freezer.
Graham cracker crumbs, for crust and topping
2 to 3 bananas, split lengthwise
1/2 gallon Neopolitan ice cream, softened enough for spreading
1 cup nuts
1 cup chocolate chips
1/2 cup butter
2 cups powdered sugar
1 1/2 cups evaporated milk
1 tsp vanilla
1 pint whipping cream
Using a jelly roll pan, cover bottom of pan with graham cracker crumbs to make crust. Place banana slices over crust. Spread ice cream over bananas. Spread nuts over ice cream and freeze. Melt chocolate chips with butter. Add powdered sugar and evaporated milk, cook until thick, stirring often. Add vanilla; cool. Spread over frozen ice cream and return to freezer. Whip whipping cream, adding a little sugar to sweeten, until stiff. Spread over frozen chocolate mix. Top with graham cracker crumbs and return to freezer.
Oatmeal Cake
Recipe from Sue Olsen
Cake
1 1/2 cups boiling water
1 cup quick oatmeal
1 stick margarine
2 eggs
1 cup brown sugar
1 cup white sugar
1 1/3 cups flour
1 tsp soda
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
Topping
4 tbls butter
1/2 cup brown sugar
1 cup coconut
1 cup chopped pecans
1/4 cup evaporated milk
1/2 tsp vanilla
Pour boiling water over oatmeal. Put butter in oatmeal, cover and let stand for 20 minutes. Add eggs, beating well. Add sugars. Sift together flour, soda, salt, baking powder, cinnamon, and nutmeg; add to oatmeal mixture. Bake in 13 x 9-inch pan at 350 degrees for 35 minutes. Cool slightly. Combine topping ingredients and spread over top of cake Broil for 3 minutes.
Cake
1 1/2 cups boiling water
1 cup quick oatmeal
1 stick margarine
2 eggs
1 cup brown sugar
1 cup white sugar
1 1/3 cups flour
1 tsp soda
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
Topping
4 tbls butter
1/2 cup brown sugar
1 cup coconut
1 cup chopped pecans
1/4 cup evaporated milk
1/2 tsp vanilla
Pour boiling water over oatmeal. Put butter in oatmeal, cover and let stand for 20 minutes. Add eggs, beating well. Add sugars. Sift together flour, soda, salt, baking powder, cinnamon, and nutmeg; add to oatmeal mixture. Bake in 13 x 9-inch pan at 350 degrees for 35 minutes. Cool slightly. Combine topping ingredients and spread over top of cake Broil for 3 minutes.
Forgotten Dessert
Recipe from Sue Olsen
5 egg whites (2/3 cup)
1/2 tsp salt
1/2 tsp cream of tartar
1 1 /2 cups sugar
1 tsp vanilla
1 cup whipped cream, sweetened with sugar, chilled
Strawberries, for serving
Preheat oven to 450 degrees. Beat egg whites until stiff. Add salt and cream of tartar; beat. Add sugar gradually. Add vanilla. Beat until really stiff. Pour in greased 8 x 8-inch pan and put in oven. Turn off oven and leave overnight or 5 hours. Add sweetened whipped cream and chill. Top with strawberries when ready to serve.
5 egg whites (2/3 cup)
1/2 tsp salt
1/2 tsp cream of tartar
1 1 /2 cups sugar
1 tsp vanilla
1 cup whipped cream, sweetened with sugar, chilled
Strawberries, for serving
Preheat oven to 450 degrees. Beat egg whites until stiff. Add salt and cream of tartar; beat. Add sugar gradually. Add vanilla. Beat until really stiff. Pour in greased 8 x 8-inch pan and put in oven. Turn off oven and leave overnight or 5 hours. Add sweetened whipped cream and chill. Top with strawberries when ready to serve.
Heart Finger Jello
Recipe from Sue Olsen
2 pkg any red-flavored Jello
2 1/4 cups boiling water
1 pkg Knox gelatin
Melt Jello in boiling water. Add Knox gelatin that has been dissolved in 1/4 cup cold water. Pour in an 8 x 8-inch pan and chill. Cut into heart shapes with a cookie cutter.
2 pkg any red-flavored Jello
2 1/4 cups boiling water
1 pkg Knox gelatin
Melt Jello in boiling water. Add Knox gelatin that has been dissolved in 1/4 cup cold water. Pour in an 8 x 8-inch pan and chill. Cut into heart shapes with a cookie cutter.
Brownies
Recipe from Sue Olsen
1 stick margarine, room temp
1 cup sugar
4 eggs, beaten
1 cup flour
1 can Hershey Chocolate Syrup
1/2 cup nuts, if desired
Combine margarine and sugar. Add alternating eggs and flour. Add syrup and nuts, if using. Spread in greased 15 x 11-inch pan. Bake at 350 degrees for 30 minutes. Sprinkle with powdered sugar for frosting.
1 stick margarine, room temp
1 cup sugar
4 eggs, beaten
1 cup flour
1 can Hershey Chocolate Syrup
1/2 cup nuts, if desired
Combine margarine and sugar. Add alternating eggs and flour. Add syrup and nuts, if using. Spread in greased 15 x 11-inch pan. Bake at 350 degrees for 30 minutes. Sprinkle with powdered sugar for frosting.
Jan 23, 2012
Peanut Butter Cookies
Recipe from Sue Olsen
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
3/4 to 1 cup oatmeal
1/2 tsp vanilla
1 1/4 cups sifted all-purpose flour
3/4 tsp soda
1/4 tsp salt
Thoroughly cream butter, peanut butter, sugars, egg, and vanilla. Sift together dry ingredients; blend into cream mixture. Shape into 1-inch balls; roll in granulated sugar. Place 2 inches apart on un-greased cookie sheet. Press peanut halves on top each or crisscross with fork. Bake at 375 for 10-12 minutes. Cool slightly, then remove from pan.
Yields: 4 dozen
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
3/4 to 1 cup oatmeal
1/2 tsp vanilla
1 1/4 cups sifted all-purpose flour
3/4 tsp soda
1/4 tsp salt
Thoroughly cream butter, peanut butter, sugars, egg, and vanilla. Sift together dry ingredients; blend into cream mixture. Shape into 1-inch balls; roll in granulated sugar. Place 2 inches apart on un-greased cookie sheet. Press peanut halves on top each or crisscross with fork. Bake at 375 for 10-12 minutes. Cool slightly, then remove from pan.
Yields: 4 dozen
Hot Chicken Salad
Recipe from Sue Olsen
4 cups diced chicken
4 cups chopped celery
1 cup toasted slivered almonds
4 tbls minced onion
2 can sliced water chestnuts
2 cups real mayonnaise
1 tsp salt
2 tbls lemon juice
2 cups shredded Cheddar cheese
2 cups crushed potato chips
Lightly toss first 8 ingredients. Put in 13 x 9-inch baking dish. Bake at 425 degrees for 15-20 minutes. Add cheese and potato chips. Heat until cheese is melted.
4 cups diced chicken
4 cups chopped celery
1 cup toasted slivered almonds
4 tbls minced onion
2 can sliced water chestnuts
2 cups real mayonnaise
1 tsp salt
2 tbls lemon juice
2 cups shredded Cheddar cheese
2 cups crushed potato chips
Lightly toss first 8 ingredients. Put in 13 x 9-inch baking dish. Bake at 425 degrees for 15-20 minutes. Add cheese and potato chips. Heat until cheese is melted.
Sinful Chicken
Recipe from Sue Olsen
6-8 boneless chicken breasts
Sliced Swiss cheese
2 can Cream of Chicken soup
2/3 pkg (16 oz) Pepperidge Farm Herb Seasoned Dressing, crumbled
1/2 stick margarine, cut up
Place breasts on bottom of 13 x 9-inch baking dish. Layer with Swiss cheese, Cream of Chicken soup, dressing, and butter in that order. Bake 2 hours total in 300 degree oven; 1 hour covered, 1 hour uncovered.
6-8 boneless chicken breasts
Sliced Swiss cheese
2 can Cream of Chicken soup
2/3 pkg (16 oz) Pepperidge Farm Herb Seasoned Dressing, crumbled
1/2 stick margarine, cut up
Place breasts on bottom of 13 x 9-inch baking dish. Layer with Swiss cheese, Cream of Chicken soup, dressing, and butter in that order. Bake 2 hours total in 300 degree oven; 1 hour covered, 1 hour uncovered.
Creamed Chicken
Recipe from Sue Olsen
6 tbls butter
6 tbls flour
1 tsp salt
1/8 tsp pepper
1 1/2 cup broth
1 cup milk
1 cup cooked chicken pieces
1 can peas
3-4 hard boiled eggs
Baking powder biscuits
Melt butter, add flour and seasoning; blend. Add broth and milk, stirring constantly.Add peas, eggs, and chicken. Serve over biscuits
6 tbls butter
6 tbls flour
1 tsp salt
1/8 tsp pepper
1 1/2 cup broth
1 cup milk
1 cup cooked chicken pieces
1 can peas
3-4 hard boiled eggs
Baking powder biscuits
Melt butter, add flour and seasoning; blend. Add broth and milk, stirring constantly.Add peas, eggs, and chicken. Serve over biscuits
Russian Chicken
Recipe from Sue Olsen
4-6 chicken breast, cleaned
1/2 bottle of Russian dressing
1 can Ocean Spray Jellied Cranberry Sauce
Place chicken in greased 13 x 9-inch baking dish. In mixing bowl, combine dressing and cranberry sauce. Pour over chicken. Bake at 350 degrees, uncovered, for 1 hour.
4-6 chicken breast, cleaned
1/2 bottle of Russian dressing
1 can Ocean Spray Jellied Cranberry Sauce
Place chicken in greased 13 x 9-inch baking dish. In mixing bowl, combine dressing and cranberry sauce. Pour over chicken. Bake at 350 degrees, uncovered, for 1 hour.
Chicken and Ham Dish
Recipe from Sue Olsen
Chicken breast, skinned and deboned
Melted margarine
Flour
2-3 cups cooked Minute rice
Several slices deli ham, enough to layer
1 can Cream of Chicken soup
1 (8 oz) sour cream
Swiss cheese, enough to layer
Roll chicken in melted margarine and coat with flour. Bake at 350 degrees for 45 minutes. Spread cooked rice in bottom of 13 x 9-inch dish. Over rice put thin layer of ham. Place chicken on top of ham. In small bowl, combine cream of chicken soup and sour cream; pour over chicken. Layer with Swiss cheese. Bake 45 minutes covered with foil, and then cook additional 15 minutes, uncovered.
Chicken breast, skinned and deboned
Melted margarine
Flour
2-3 cups cooked Minute rice
Several slices deli ham, enough to layer
1 can Cream of Chicken soup
1 (8 oz) sour cream
Swiss cheese, enough to layer
Roll chicken in melted margarine and coat with flour. Bake at 350 degrees for 45 minutes. Spread cooked rice in bottom of 13 x 9-inch dish. Over rice put thin layer of ham. Place chicken on top of ham. In small bowl, combine cream of chicken soup and sour cream; pour over chicken. Layer with Swiss cheese. Bake 45 minutes covered with foil, and then cook additional 15 minutes, uncovered.
Italian Spaghetti
Recipe from Sue Olsen
1 1/2 lbs ground beef
1 clove garlic, minced
2 large onions, chopped
Salt and pepper, to taste
Tabasco, few drops to taste
Chili powder
1 bay leaf
1 large can tomato juice
2 cans tomato paste
1 can tomato sauce
Cavendar's, dash, if desired
Mushrooms, if desired
Brown ground beef, garlic, and onions. Add remaining ingredients and simmer for several hours. Serve over spaghetti.
1 1/2 lbs ground beef
1 clove garlic, minced
2 large onions, chopped
Salt and pepper, to taste
Tabasco, few drops to taste
Chili powder
1 bay leaf
1 large can tomato juice
2 cans tomato paste
1 can tomato sauce
Cavendar's, dash, if desired
Mushrooms, if desired
Brown ground beef, garlic, and onions. Add remaining ingredients and simmer for several hours. Serve over spaghetti.
Poached Chicken with Parsley Butter Sauce
Recipe from Gail Christians
Chicken
1 whole chicken, cut-up
3 tsp Chicken & Herb Bouillon granules
1 stalk celery, leaves on
Put cleaned, cut-up chicken in Dutch oven and cover with minimal amount of water. Add bouillon, celery stalk, onion, parsley, and pepper. Bring to a boil and turn down heat; simmer until chicken is tender (about 45-55 minutes). When done turn off heat and leave chicken in stock to keep warm.
About 10 minutes before chicken is done, prepare Parsley Butter Sauce. In small saucepan combine ingredients and heat. Keep warm until serving. Serve over chicken.
Note: served with steamed fresh spinach and rice. Pour sauce over chicken, spinach, and rice.
Chicken
1 whole chicken, cut-up
3 tsp Chicken & Herb Bouillon granules
1 stalk celery, leaves on
1 small onion, quartered
1 large fresh parsley sprig
Freshly ground pepper, to taste
Parsley Butter Sauce
2 hard-boiled eggs, chopped
11 tbls butter
1/4 tsp salt
Freshly ground pepper
4 tsp lemon juice
2/3 cup finely chopped parsley
Put cleaned, cut-up chicken in Dutch oven and cover with minimal amount of water. Add bouillon, celery stalk, onion, parsley, and pepper. Bring to a boil and turn down heat; simmer until chicken is tender (about 45-55 minutes). When done turn off heat and leave chicken in stock to keep warm.
About 10 minutes before chicken is done, prepare Parsley Butter Sauce. In small saucepan combine ingredients and heat. Keep warm until serving. Serve over chicken.
Note: served with steamed fresh spinach and rice. Pour sauce over chicken, spinach, and rice.
Grandma Ole's Chicken Casserole
Recipe from Olive Olsen
1 (7 oz) pkg macaroni
1 cup milk
1 cup chicken broth
1 can mushroom soup
1 small onion, finely chopped
1/2 lb Velveeta cheese, cubed
4 hard boiled eggs
2 1/2 cups boiled chicken, cut in pieces
1 can mushrooms
Buttered crumbs
Mix all together. Let stand all night in refrigerator. Take out 1 hour before baking. Put buttered crumbs on top. Bake 1 hour at 350 degrees. Cover with foil the first 30 minutes of baking.
1 (7 oz) pkg macaroni
1 cup milk
1 cup chicken broth
1 can mushroom soup
1 small onion, finely chopped
1/2 lb Velveeta cheese, cubed
4 hard boiled eggs
2 1/2 cups boiled chicken, cut in pieces
1 can mushrooms
Buttered crumbs
Mix all together. Let stand all night in refrigerator. Take out 1 hour before baking. Put buttered crumbs on top. Bake 1 hour at 350 degrees. Cover with foil the first 30 minutes of baking.
Pork Tenderloin with Apricot Mustard Sauce
Recipe from Janet Meyne
Roast
½ tsp dried rosemary
½ tsp dried thyme
½ tsp dried basil
1 tbls olive oil
1 large clove garlic, minced
3 lb pork tenderloin
Combine the rosemary, thyme, basil, oil, and garlic in a bowl. Rub into roast. Place roast in heavy-duty sealable plastic bag. Refrigerate for 6-8 hours. Preheat oven to 350 degrees. Remove roast from bag & place in greased roasting pan. Bake for 1½ hours or until reaches 160 degrees. Cover with foil if roast becomes too brown. Let stand 10 minutes before slicing. Serve with Apricot Mustard Sauce.
Apricot Mustard Sauce
¾ cup apricot preserve
1/3 cup Dijon mustard
1½ tsp cornstarch
1/3 cup soy sauce
¾ cup water
Mix the preserves, mustard, and cornstarch in a small saucepan. Whisk together. Cook over medium heat, stirring constantly. Add the say sauce and water gradually. Bring to a boil and reduce heat. Simmer for 2-3 minutes to thicken, stirring constantly.
Jan 22, 2012
Strawberry Shortcake
Recipe from Gail Christians
2 1/3 cups Bisquick baking mix
1/2 cup milk
3 tbls sugar
3 tbls margarine or butter, melted
1 quart strawberries, cut in half and sweetened
Sweetened whipped cream
Heat oven to 425 degrees. Mix ingredients (except strawberries and whipped cream) until soft dough forms. Spread in un-greased 8 x 8-inch square pan or 8-inch round pan. Bake 15 to 20 minutes or until golden brown. Cool 10 minutes; cut into serving pieces. Split each piece horizontally. Fill and top each serving with strawberries. Top with whipped cream.
Yields: 6-8 servings
2 1/3 cups Bisquick baking mix
1/2 cup milk
3 tbls sugar
3 tbls margarine or butter, melted
1 quart strawberries, cut in half and sweetened
Sweetened whipped cream
Heat oven to 425 degrees. Mix ingredients (except strawberries and whipped cream) until soft dough forms. Spread in un-greased 8 x 8-inch square pan or 8-inch round pan. Bake 15 to 20 minutes or until golden brown. Cool 10 minutes; cut into serving pieces. Split each piece horizontally. Fill and top each serving with strawberries. Top with whipped cream.
Yields: 6-8 servings
Sopaipillas
Recipe from Gail Christians
2 cups sifted flour
1 tsp baking powder
1 tsp salt
1 tbls shortening
3/4 cup cold water (about)
Sift dry ingredients together. Cut in shortening, add water, and shape into ball. Form dough in six balls, rolling each into very thin rounds. Cut in wedge shapes and fry in hot fat (375 degrees) about 4 minutes or until golden brown.
Yields: 3 dozen
2 cups sifted flour
1 tsp baking powder
1 tsp salt
1 tbls shortening
3/4 cup cold water (about)
Sift dry ingredients together. Cut in shortening, add water, and shape into ball. Form dough in six balls, rolling each into very thin rounds. Cut in wedge shapes and fry in hot fat (375 degrees) about 4 minutes or until golden brown.
Yields: 3 dozen
Garlic Bread
Recipe from Gail Christians
1/2 cup butter, softened
1/2 tsp garlic salt or few drops of garlic juice
French bread
Cream together butter and garlic salt or juice. Slice French bread diagonally. Spread with garlic butter. Wrap in foil and heat at 400 degrees for about 15 minutes until hot and crusty.
1/2 cup butter, softened
1/2 tsp garlic salt or few drops of garlic juice
French bread
Cream together butter and garlic salt or juice. Slice French bread diagonally. Spread with garlic butter. Wrap in foil and heat at 400 degrees for about 15 minutes until hot and crusty.
French Toast
Recipe from Gail Christians
2 eggs, beaten
2/3 cup milk
1/4 tsp salt
8 to 10 slices day-old bread
Shortening
Combine eggs, milk, and salt. Dip both sides of bread in egg mixture quickly- do not soak. Brown lightly in shortening on hot griddle or skillet. Serve with syrup.
Yields: 4-6 servings
2 eggs, beaten
2/3 cup milk
1/4 tsp salt
8 to 10 slices day-old bread
Shortening
Combine eggs, milk, and salt. Dip both sides of bread in egg mixture quickly- do not soak. Brown lightly in shortening on hot griddle or skillet. Serve with syrup.
Yields: 4-6 servings
Wilted Lettuce
Recipe from Gail Christians
Romain lettuce, washed
8 pieces bacon, cooked and cut up
Bacon drippings, reserved
3-4 hard boiled eggs, cut up
3-4 radishes, sliced
2 1/2 tbls vinegar
1/4 cup sugar
3 green onions, sliced
In pan with drippings, add green onions and cook until almost browned. Add sugar, vinegar, and bacon pieces; cook until thick. Toss together lettuce, eggs, and radishes. Pour hot bacon dressing mixture over lettuce and serve immediately.
Romain lettuce, washed
8 pieces bacon, cooked and cut up
Bacon drippings, reserved
3-4 hard boiled eggs, cut up
3-4 radishes, sliced
2 1/2 tbls vinegar
1/4 cup sugar
3 green onions, sliced
In pan with drippings, add green onions and cook until almost browned. Add sugar, vinegar, and bacon pieces; cook until thick. Toss together lettuce, eggs, and radishes. Pour hot bacon dressing mixture over lettuce and serve immediately.
Poppy Seed Dressing for Fresh Fruit
Recipe from Gail Christians
1/2 cup sugar
1 tsp salt
1 tsp dry mustard
1/2 tsp grated lemon peel
3/4 cup salad oil
1/2 cup lemon juice
1 tbls poppy seeds
Combine ingredients except poppy seeds in a glass jar with lid. Shake well and frequently. Chill. Add poppy seeds just before serving. Serve over fresh fruit. 9
1/2 cup sugar
1 tsp salt
1 tsp dry mustard
1/2 tsp grated lemon peel
3/4 cup salad oil
1/2 cup lemon juice
1 tbls poppy seeds
Combine ingredients except poppy seeds in a glass jar with lid. Shake well and frequently. Chill. Add poppy seeds just before serving. Serve over fresh fruit. 9
Divinity
Recipe from Gail Christians
3 cups sugar
1/2 cup water
1/2 cup white corn syrup
3 egg whites
Mix sugar, syrup, and water together. Cook without stirring to 250 degrees. (Cover with lid until reaches 250 degrees.) Beat egg whites to soft peaks. Beating constantly, slowly add half of syrup into the egg whites. Cook remaining half of syrup to 260 degrees and add to egg whites. Beat until it can be dropped from a teaspoon onto wax paper.
3 cups sugar
1/2 cup water
1/2 cup white corn syrup
3 egg whites
Mix sugar, syrup, and water together. Cook without stirring to 250 degrees. (Cover with lid until reaches 250 degrees.) Beat egg whites to soft peaks. Beating constantly, slowly add half of syrup into the egg whites. Cook remaining half of syrup to 260 degrees and add to egg whites. Beat until it can be dropped from a teaspoon onto wax paper.
Fudge
Recipe from Alice Kingsbury
3 cups sugar
3 tbls cocoa (rounded)
1 1/2 cups milk
1/4 cup white corn syrup
1-2 tbls butter or margarine
1 tsp vanilla
Nuts, optional
Combine the first 4 ingredients; mix well. Boil over medium heat to soft ball stage, stirring frequently. Let cool until you can hold hand on bottom of the pan. Add butter and the vanilla. Beat until it begins to thicken; add nuts if using, and beat until no longer glossy. Quickly spread in greased 9 x 9-inch square pan. Can also be kneaded, rolled, and sliced or pressed into pan and cut into squares.
3 cups sugar
3 tbls cocoa (rounded)
1 1/2 cups milk
1/4 cup white corn syrup
1-2 tbls butter or margarine
1 tsp vanilla
Nuts, optional
Combine the first 4 ingredients; mix well. Boil over medium heat to soft ball stage, stirring frequently. Let cool until you can hold hand on bottom of the pan. Add butter and the vanilla. Beat until it begins to thicken; add nuts if using, and beat until no longer glossy. Quickly spread in greased 9 x 9-inch square pan. Can also be kneaded, rolled, and sliced or pressed into pan and cut into squares.
Aunt Maude's House Dressing with Red Leaf Lettuce
Recipe from Sandy Olsen
Dressing
1/4 medium white onion, finely chopped
1 tbls Grey Poupon mustard
1/4 cup red wine vinegar
1/4 cup warm water
1 tsp salt
1 tsp msg
1 tsp Worcestershire sauce
2 squirts Tabasco sauce
1 cup Crisco oil
1/4 cup Burgundy wine
Mix altogether in glass jar with lid. Shake well.
Salad
Red leaf lettuce, washed and dried
Sliced black olives, to taste
Red onion rings, to taste
Crumbled Feta cheese, to taste
Parmesan cheese, to taste
Dressing
Dressing
1/4 medium white onion, finely chopped
1 tbls Grey Poupon mustard
1/4 cup red wine vinegar
1/4 cup warm water
1 tsp salt
1 tsp msg
1 tsp Worcestershire sauce
2 squirts Tabasco sauce
1 cup Crisco oil
1/4 cup Burgundy wine
Mix altogether in glass jar with lid. Shake well.
Salad
Red leaf lettuce, washed and dried
Sliced black olives, to taste
Red onion rings, to taste
Crumbled Feta cheese, to taste
Parmesan cheese, to taste
Dressing
Martha's Pie Crust
Recipe from Alice Kingsbury
3 cups flour
3/4 tsp salt
1 1/4 cups lard
1 egg, beaten
5 tbls water
1 tbls vinegar
Mix first 3 ingredients well with pastry blender. In small bowl, combine egg, water, and vinegar. Pour into flour mixture; mix well. Shape into ball and chill overnight or several hours. Remove from refrigerator a couple of hours before rolling out. This will keep at least a week in refrigerator.
Yields: 2 pie crusts
3 cups flour
3/4 tsp salt
1 1/4 cups lard
1 egg, beaten
5 tbls water
1 tbls vinegar
Mix first 3 ingredients well with pastry blender. In small bowl, combine egg, water, and vinegar. Pour into flour mixture; mix well. Shape into ball and chill overnight or several hours. Remove from refrigerator a couple of hours before rolling out. This will keep at least a week in refrigerator.
Yields: 2 pie crusts
Perfect Potato Pancakes
Recipe from Gail Christians
4 large potatoes (3 lbs), peeled and rinsed under cold water
Cold water
1 small onion
2 eggs
1/3 cup all-purpose flour
2 tsp salt
1/8 tsp pepper
Vegetable oil
About 1 hour & 15 minutes prior to serving. In large bowl, half-filled with cold water, coarsely shred potatoes and onion. In colander lined with clean tea towel or cheesecloth, drain potatoes and onion, squeeze to remove as much water was possible. In same large bowl (drained of water), beat eggs; return potatoes and onion. Add flour, salt, and pepper; toss until well mixed.
Heat 1/3 cup vegetable oil in 12" skillet over medium heat until hot. Drop potato mixture by scant 1/4 cup into 4" mounds, 3" apart. With pancake turner, flatten each to make about a 4" pancake. Cook until golden brown on one side, about 4 minutes, turn and brown the other side. Remove to paper towel-lined cookie sheet to drain. Repeat to make about 12 more pancakes, stirring potato mixture occasionally and adding oil to skillet as needed. Serve with syrup.
Yields: 16 pancakes.
4 large potatoes (3 lbs), peeled and rinsed under cold water
Cold water
1 small onion
2 eggs
1/3 cup all-purpose flour
2 tsp salt
1/8 tsp pepper
Vegetable oil
About 1 hour & 15 minutes prior to serving. In large bowl, half-filled with cold water, coarsely shred potatoes and onion. In colander lined with clean tea towel or cheesecloth, drain potatoes and onion, squeeze to remove as much water was possible. In same large bowl (drained of water), beat eggs; return potatoes and onion. Add flour, salt, and pepper; toss until well mixed.
Heat 1/3 cup vegetable oil in 12" skillet over medium heat until hot. Drop potato mixture by scant 1/4 cup into 4" mounds, 3" apart. With pancake turner, flatten each to make about a 4" pancake. Cook until golden brown on one side, about 4 minutes, turn and brown the other side. Remove to paper towel-lined cookie sheet to drain. Repeat to make about 12 more pancakes, stirring potato mixture occasionally and adding oil to skillet as needed. Serve with syrup.
Yields: 16 pancakes.
Clams Gourmet
Recipe from Gail Christians
1 lb Monterey Jack cheese, shredded
3 (6.5 oz) cans chopped clams, drained*
2 tbls finely chopped parsley
2 tbls chopped chives
2 cloves garlic, minced
Dash red pepper
Dash freshly ground pepper
9 slices Pumpernickle or black bread
Combine first 7 ingredients and spread mixture onto the bread. Broil until golden brown and bubbly.
Note: I usually uses 12 oz of the cheese and 2 cans of clams
(*Can reserve and use some or all of juice for clam chowder)
1 lb Monterey Jack cheese, shredded
3 (6.5 oz) cans chopped clams, drained*
2 tbls finely chopped parsley
2 tbls chopped chives
2 cloves garlic, minced
Dash red pepper
Dash freshly ground pepper
9 slices Pumpernickle or black bread
Combine first 7 ingredients and spread mixture onto the bread. Broil until golden brown and bubbly.
Note: I usually uses 12 oz of the cheese and 2 cans of clams
(*Can reserve and use some or all of juice for clam chowder)
Pecan Pie
Recipe from Gail Christians
2 eggs
3/4 cup sugar
1 cup dark corn syrup
2 tbls melted butter
1 tbls flour
1 tsp vanilla
1/8 tsp salt
1 cup pecan halves
1 unbaked 9" pie crust
Preheat oven to 400 degrees. Place eggs in small mixing bowl, beat lightly. Add next 6 ingredients and beat until well blended. Stir in pecans and pour into pie crust. Bake 15 minutes, lower heat to 350 degrees, and bake 30-35 minutes longer until set. Cool before serving.
2 eggs
3/4 cup sugar
1 cup dark corn syrup
2 tbls melted butter
1 tbls flour
1 tsp vanilla
1/8 tsp salt
1 cup pecan halves
1 unbaked 9" pie crust
Preheat oven to 400 degrees. Place eggs in small mixing bowl, beat lightly. Add next 6 ingredients and beat until well blended. Stir in pecans and pour into pie crust. Bake 15 minutes, lower heat to 350 degrees, and bake 30-35 minutes longer until set. Cool before serving.
Fresh Strawberry Pie
Recipe from Gail Christians
1 cup sugar
2 tbls cornstarch
1 1/2 cups water
1 box strawberry jello
1 quart fresh strawberries, quartered
Pre-baked pie crust
In saucepan, mix sugar and cornstarch; add water and cook until clear. Add jello. Cool and then add strawberries. Pour into baked pie crust.
1 cup sugar
2 tbls cornstarch
1 1/2 cups water
1 box strawberry jello
1 quart fresh strawberries, quartered
Pre-baked pie crust
In saucepan, mix sugar and cornstarch; add water and cook until clear. Add jello. Cool and then add strawberries. Pour into baked pie crust.
Hawaiian White Chocolate Chip Macadamia Nut Cookies
Recipe from Gail Christians
1 cup butter, softened
3/4 cup firmly packed brown sugar
2 large eggs
1 1/2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
3/4 tsp salt
2 cups white chocolate chips
3/4 cup chopped macadamia nuts
In mixing bowl, beat softened butter until soft and creamy. Add brown sugar, eggs, and vanilla; mix well. Combine and add to mixture the flour, baking soda, and salt. Stir in white chocolate chips and nuts. Drop by rounded teaspoon 2" apart onto un-greased baking sheets. Bake at 375 degrees for 8-10 minutes or until lightly browned.
Yields: 5 dozen
1 cup butter, softened
3/4 cup firmly packed brown sugar
2 large eggs
1 1/2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
3/4 tsp salt
2 cups white chocolate chips
3/4 cup chopped macadamia nuts
In mixing bowl, beat softened butter until soft and creamy. Add brown sugar, eggs, and vanilla; mix well. Combine and add to mixture the flour, baking soda, and salt. Stir in white chocolate chips and nuts. Drop by rounded teaspoon 2" apart onto un-greased baking sheets. Bake at 375 degrees for 8-10 minutes or until lightly browned.
Yields: 5 dozen
Excellent Pancake Mix
Recipe from Gail Christians
Mix
12 cups sifted flour
2 tbls salt
3/4 cup baking powder
3/4 cup sugar
4 cups powdered milk
Combine ingredients well. Store in airtight container.
Pancakes
1 1/2 cups pancake mix
1 egg, beaten
1 cup water, plus some if needed
2 tbls margarine
Combine ingredients and beat until smooth. Bake on hot griddle. Make be used for waffles too.
Mix
12 cups sifted flour
2 tbls salt
3/4 cup baking powder
3/4 cup sugar
4 cups powdered milk
Combine ingredients well. Store in airtight container.
Pancakes
1 1/2 cups pancake mix
1 egg, beaten
1 cup water, plus some if needed
2 tbls margarine
Combine ingredients and beat until smooth. Bake on hot griddle. Make be used for waffles too.
Frosted Creams (Molasses Cookies)
Recipe from Alice Kingsbury
Cookies
1 cup sugar
1 cup margarine
1 cup molasses
1 tsp ginger
2 eggs
1/2 tsp nutmeg
1 tbls baking soda mixed in about 2 tbls hot water
1 tsp cinnamon
1/4 tsp salt
5 3/4 cups (approx) flour, plus additional for rolling out/cutting
Frosting (Polly's)
2 tbls margarine, melted
1 3/4 cups powdered sugar
5-6 tbls 1/2 & 1/2
1 tsp lemon flavoring
(Double this amount to frost 1 whole batch of cookies)
For cookies: in a saucepan mix together sugar, margarine, molasses, and ginger; boil for 2-3 minutes. Remove from heat, cool completely to room temperature. After cooled, add eggs, nutmeg, soda water, cinnamon, salt, and flour (use enough flour to make soft-but fairly stiff dough) Use additional flour to roll out and cut as desired. (Roll slightly thicker than sugar cookies.) Bake at 350 degrees for 7 minutes. (Note: Do not pre-chill dough before rolling)
For frosting: combine margarine, powdered sugar, and 1/2 & 1/2 to a glaze-like consistency (not too thick).
Yields: Approx 88 cookies
Cookies
1 cup sugar
1 cup margarine
1 cup molasses
1 tsp ginger
2 eggs
1/2 tsp nutmeg
1 tbls baking soda mixed in about 2 tbls hot water
1 tsp cinnamon
1/4 tsp salt
5 3/4 cups (approx) flour, plus additional for rolling out/cutting
Frosting (Polly's)
2 tbls margarine, melted
1 3/4 cups powdered sugar
5-6 tbls 1/2 & 1/2
1 tsp lemon flavoring
(Double this amount to frost 1 whole batch of cookies)
For cookies: in a saucepan mix together sugar, margarine, molasses, and ginger; boil for 2-3 minutes. Remove from heat, cool completely to room temperature. After cooled, add eggs, nutmeg, soda water, cinnamon, salt, and flour (use enough flour to make soft-but fairly stiff dough) Use additional flour to roll out and cut as desired. (Roll slightly thicker than sugar cookies.) Bake at 350 degrees for 7 minutes. (Note: Do not pre-chill dough before rolling)
For frosting: combine margarine, powdered sugar, and 1/2 & 1/2 to a glaze-like consistency (not too thick).
Yields: Approx 88 cookies
Rhubarb Custard Bars
Recipe from Sandy Olsen
Crust
1 1/2 cups all-purpose flour
1/2 cup sugar
1/8 tsp salt
9 tbls chilled butter, cut into small pieces
Cooking spray
Filling
1/3 cup all-purpose flour
1 1/2 cups sugar
1 1/2 cups 1% low-fat milk
3 large eggs
5 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed)
Topping
1/2 cup sugar
1/2 cup (4 oz) block-style fat-free cream cheese
1/2 cup (4 oz) block-style 1/3-less-fat cream cheese
1/2 tsp vanilla extract
1 cup frozen fat-free whipped topping, thawed
Mint sprigs, optional
1. Preheat oven to 350 degrees.
2. To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, sugar, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake for 15 minutes or until crust is golden brown.
3. To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine flour and sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour mixture over crust. Bake for 40 minutes or unit set. Cool to room temperature.
4. To prepare topping, place sugar, cheeses, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour.
Yields: 36 servings (1 bar)
Crust
1 1/2 cups all-purpose flour
1/2 cup sugar
1/8 tsp salt
9 tbls chilled butter, cut into small pieces
Cooking spray
Filling
1/3 cup all-purpose flour
1 1/2 cups sugar
1 1/2 cups 1% low-fat milk
3 large eggs
5 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed)
Topping
1/2 cup sugar
1/2 cup (4 oz) block-style fat-free cream cheese
1/2 cup (4 oz) block-style 1/3-less-fat cream cheese
1/2 tsp vanilla extract
1 cup frozen fat-free whipped topping, thawed
Mint sprigs, optional
1. Preheat oven to 350 degrees.
2. To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, sugar, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake for 15 minutes or until crust is golden brown.
3. To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine flour and sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour mixture over crust. Bake for 40 minutes or unit set. Cool to room temperature.
4. To prepare topping, place sugar, cheeses, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour.
Yields: 36 servings (1 bar)
Individual Fallen Chocolate Cakes
Recipe from Sandy Olsen
8 tbls unsalted butter, plus extra for ramekins
8 oz semisweet chocolate, coarsely chopped
4 large eggs
1 large yolk
1 tsp vanilla extract
1/4 tsp salt
1/2 cup sugar
2 tbls all-purpose flour, plus extra for ramekins
Confectioner's sugar or unsweetened cocoa powder for decoration, optional
Whipped cream for serving, optional
1. Adjust oven rack to center position and heat oven to 400 degrees. Generously butter and flour (or use cocoa powder) eight 6-ounce ramekins or Pyrex custard/baking cups; tap out excess flour and position ramekins on shallow roasting pan, jelly roll pan, or baking sheet. Meanwhile, melt 8 tbls butter and chocolate in medium heat proof bowl set over a pan of almost simmering water, stirring gone or twice, until smooth; remove from heat. (Or melt chocolate and butter in microwave: heat chocolate alone at 50% power for 2 minutes; stir chocolate, add butter, and continue heating at 50% for another 2 minutes, stopping to stir after 1 minute. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50% power.)
2. Beat eggs, yolk, vanilla, salt, and sugar at highest speed in bowl of a standing mixer fitted with whisk attachment until volume nearly triples, color is very light, and mixture drops from beaters in a smooth, thick stream, about 5 minutes. (Alternately, beat for 10 minutes using a hand-held mixer and large mixing bowl.) Scrape egg mixture over melted chocolate and butter; sprinkle flour over egg mixture. Gently fold egg and flour into chocolate until mixture is uniformly colored. Ladle or pour batter into prepared ramekins. (Can be covered lightly with plastic wrap and refrigerated up to eight hours. Return to room temperature for 30 minutes before baking.)
3. Bake until cakes have puffed about 1/2 inch above rims of ramekins, have a thin crust on top, and jiggle slightly at center when ramekins are shaken very gently, 12 to 13 minutes. Run a paring knife around inside edges of ramekins to loosen cakes and invert onto serving plates; cool for 1 minute and lift off ramekins. Sieve light sprinkling of confectioner's sugar or cocoa powder over cakes to decorate, if desired, and serve immediately with optional whipped cream.
Yields: 8 servings
8 tbls unsalted butter, plus extra for ramekins
8 oz semisweet chocolate, coarsely chopped
4 large eggs
1 large yolk
1 tsp vanilla extract
1/4 tsp salt
1/2 cup sugar
2 tbls all-purpose flour, plus extra for ramekins
Confectioner's sugar or unsweetened cocoa powder for decoration, optional
Whipped cream for serving, optional
1. Adjust oven rack to center position and heat oven to 400 degrees. Generously butter and flour (or use cocoa powder) eight 6-ounce ramekins or Pyrex custard/baking cups; tap out excess flour and position ramekins on shallow roasting pan, jelly roll pan, or baking sheet. Meanwhile, melt 8 tbls butter and chocolate in medium heat proof bowl set over a pan of almost simmering water, stirring gone or twice, until smooth; remove from heat. (Or melt chocolate and butter in microwave: heat chocolate alone at 50% power for 2 minutes; stir chocolate, add butter, and continue heating at 50% for another 2 minutes, stopping to stir after 1 minute. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50% power.)
2. Beat eggs, yolk, vanilla, salt, and sugar at highest speed in bowl of a standing mixer fitted with whisk attachment until volume nearly triples, color is very light, and mixture drops from beaters in a smooth, thick stream, about 5 minutes. (Alternately, beat for 10 minutes using a hand-held mixer and large mixing bowl.) Scrape egg mixture over melted chocolate and butter; sprinkle flour over egg mixture. Gently fold egg and flour into chocolate until mixture is uniformly colored. Ladle or pour batter into prepared ramekins. (Can be covered lightly with plastic wrap and refrigerated up to eight hours. Return to room temperature for 30 minutes before baking.)
3. Bake until cakes have puffed about 1/2 inch above rims of ramekins, have a thin crust on top, and jiggle slightly at center when ramekins are shaken very gently, 12 to 13 minutes. Run a paring knife around inside edges of ramekins to loosen cakes and invert onto serving plates; cool for 1 minute and lift off ramekins. Sieve light sprinkling of confectioner's sugar or cocoa powder over cakes to decorate, if desired, and serve immediately with optional whipped cream.
Yields: 8 servings
Jan 17, 2012
White Icing (for sugar cookies)
Recipe from Alice Kingsbury
2 tbls margarine, melted
2 cups powdered sugar
4-5 tbls Half & Half or milk
Combine and stir until desired consistency, adding more liquid or sugar as needed. Add food coloring for desired colors.
2 tbls margarine, melted
2 cups powdered sugar
4-5 tbls Half & Half or milk
Combine and stir until desired consistency, adding more liquid or sugar as needed. Add food coloring for desired colors.
Snow Peak Frosting
Recipe from Joanne Olsen
1¼ cups corn syrup
2 egg whites
Pinch of salt
½ tsp vanilla
Bring white syrup just to boiling. Meanwhile, beat egg whites until foamy and form soft peaks when beater is raised. Add salt. Slowly add hot syrup while beating; beat until it forms stiff peaks. Fold in vanilla. Add food coloring if desired. Spread on a cake.
Note: Good on Angel Food cake.
Note: Chocolate Snow Peak: fold in 2 squares melted unsweetened chocolate when vanilla is added.
1¼ cups corn syrup
2 egg whites
Pinch of salt
½ tsp vanilla
Bring white syrup just to boiling. Meanwhile, beat egg whites until foamy and form soft peaks when beater is raised. Add salt. Slowly add hot syrup while beating; beat until it forms stiff peaks. Fold in vanilla. Add food coloring if desired. Spread on a cake.
Note: Good on Angel Food cake.
Note: Chocolate Snow Peak: fold in 2 squares melted unsweetened chocolate when vanilla is added.
Fudge Frosting
Recipe from Janet Meyne
2 tbls butter (can use 3)
1½ cups sugar
½ cup milk
1½ squares baking chocolate, chopped
1 tsp vanilla
In heavy saucepan, melt butter. Then add sugar and milk; stir well. Bring to boil and add chocolate. Boil, without stirring, until soft ball forms in cold water. Remove from heat, stir in vanilla. Cool awhile, and then beat with spoon until of spreading consistency. (When this starts to set, you have to work fast if you are frosting cup cakes).
2 tbls butter (can use 3)
1½ cups sugar
½ cup milk
1½ squares baking chocolate, chopped
1 tsp vanilla
In heavy saucepan, melt butter. Then add sugar and milk; stir well. Bring to boil and add chocolate. Boil, without stirring, until soft ball forms in cold water. Remove from heat, stir in vanilla. Cool awhile, and then beat with spoon until of spreading consistency. (When this starts to set, you have to work fast if you are frosting cup cakes).
Fudge Frosting
Recipe from Janet Meyne
1½ cup sugar
6 tbls milk
6 tbls butter or margarine
Dash of salt
1 tsp vanilla
1 cup semi-sweet chocolate chips
Mix and bring to boil sugar, butter, milk, & salt; boil for one minute. Remove from heat, add vanilla and chocolate chips. Beat until spreading consistency.
1½ cup sugar
6 tbls milk
6 tbls butter or margarine
Dash of salt
1 tsp vanilla
1 cup semi-sweet chocolate chips
Mix and bring to boil sugar, butter, milk, & salt; boil for one minute. Remove from heat, add vanilla and chocolate chips. Beat until spreading consistency.
Chocolate Syrup
Recipe from Joanne Olsen
1 cup cocoa (4 squares, unsweetened)
2 cups sugar
¼ tsp salt
2 cup cold water
1 tbls vanilla
In saucepan, combine first 3 ingredients. Stir in cold water. Simmer until smooth and thick (about 5 minutes), stirring or beating with rotary beater. Cool and add vanilla. Put in jar and store in refrigerator.
1 cup cocoa (4 squares, unsweetened)
2 cups sugar
¼ tsp salt
2 cup cold water
1 tbls vanilla
In saucepan, combine first 3 ingredients. Stir in cold water. Simmer until smooth and thick (about 5 minutes), stirring or beating with rotary beater. Cool and add vanilla. Put in jar and store in refrigerator.
Buttercream Frosting
Recipe from Jacey Sakoff
1 (1 lb) box of Confectioner’s Sugar
½ cup butter, softened
2-4 tbls milk
Dash vanilla
Combine ingredients in large mixing bowl. Mix on low speed to combine. Beat a medium speed 1-2 minutes until creamy. Add more milk if needed or to desired consistency.
1 (1 lb) box of Confectioner’s Sugar
½ cup butter, softened
2-4 tbls milk
Dash vanilla
Combine ingredients in large mixing bowl. Mix on low speed to combine. Beat a medium speed 1-2 minutes until creamy. Add more milk if needed or to desired consistency.
Beef Stroganoff
Recipe from Jacey Sakoff
2 lbs sirloin steak or beef tenderloin
1 lb fresh mushrooms, sliced
1 cup minced onion
¼ cup butter
2 (10.5 oz) cans beef bouillon
¼ cup ketchup
2 small cloves garlic, crushed
2 tsp salt
1/3 cup flour
2 cups sour cream
Cut meat into bite-size pieces. In skillet, cook and stir mushrooms and onion in butter until onion is tender. Remove mushrooms and onion. In same skillet, brown meat lightly on both sides. Set aside ¾ cup bouillon; add remaining bouillon, ketchup, garlic, and salt to skillet. Stir to mix. Cover and simmer 15 minutes. Blend reserved bouillon and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil 1 minute. Stir in sour cream (do not add if freezing) and heat, but do not allow to boil. Serve over rice or egg noodles.
2 lbs sirloin steak or beef tenderloin
1 lb fresh mushrooms, sliced
1 cup minced onion
¼ cup butter
2 (10.5 oz) cans beef bouillon
¼ cup ketchup
2 small cloves garlic, crushed
2 tsp salt
1/3 cup flour
2 cups sour cream
Cut meat into bite-size pieces. In skillet, cook and stir mushrooms and onion in butter until onion is tender. Remove mushrooms and onion. In same skillet, brown meat lightly on both sides. Set aside ¾ cup bouillon; add remaining bouillon, ketchup, garlic, and salt to skillet. Stir to mix. Cover and simmer 15 minutes. Blend reserved bouillon and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil 1 minute. Stir in sour cream (do not add if freezing) and heat, but do not allow to boil. Serve over rice or egg noodles.
Simple Shrimp Scampi
Recipe from Polly Judd
¼ cup extra-virgin olive oil
4 garlic cloves, minced
2 lbs large shrimp, peeled, deveined, & rinsed
¼ cup minced fresh parsley leaves
2 tbls fresh lemon juice
Salt
Cayenne pepper
Heat oil and garlic in 10- inch skillet over medium heat until garlic begins to sizzle. Reduce heat to medium-low, cooking until garlic is fragrant and pale gold, about 2 minutes. Add shrimp; increase heat to medium and cook, stirring occasionally, until shrimp turn pink, about 7 minutes. Remove from heat and stir in parsley, lemon juice, salt, & cayenne pepper.
¼ cup extra-virgin olive oil
4 garlic cloves, minced
2 lbs large shrimp, peeled, deveined, & rinsed
¼ cup minced fresh parsley leaves
2 tbls fresh lemon juice
Salt
Cayenne pepper
Heat oil and garlic in 10- inch skillet over medium heat until garlic begins to sizzle. Reduce heat to medium-low, cooking until garlic is fragrant and pale gold, about 2 minutes. Add shrimp; increase heat to medium and cook, stirring occasionally, until shrimp turn pink, about 7 minutes. Remove from heat and stir in parsley, lemon juice, salt, & cayenne pepper.
Grilled Halibut and Pineapple
Recipe from Polly Judd
1 tbls lime zest
2 tbls fresh lime juice
2 tbls light brown sugar, divided
2 tbls ginger root, grated; divided
1 tsp table salt
1/4 tsp cayenne pepper
1 1/4 lbs halibut fillets (4 6-oz fillets) cut 1/2-inch thick
1/2 medium pineapple, cut lengthwise into 1/2-inch-thick spears (about 2 cups)
1. Coat grill with cooking spray. Preheat grill.
2. Place zest, lime juice, 1 tbls brown sugar, 1 tbls ginger, salt and cayenne pepper in a ziplock bag; shake to combine and add fish. Allow to marinate for 20 minutes, turning once.
3. Meanwhile, in a second ziplock bag, place remaining brown sugar and ginger, and pineapple. Allow to marinate for 5 minutes; remove pineapple and add resulting juices to fish.
4. Grill pineapple unti heated through, turning once, about 8 minutes. Remove to a serving platter; cover with foil to keep warm.
5. Cook fish, brushing with marinade, over direct heat until cooked through, about 3 to 4 minutes per side. Place on serving platter with pineapple.
1 tbls lime zest
2 tbls fresh lime juice
2 tbls light brown sugar, divided
2 tbls ginger root, grated; divided
1 tsp table salt
1/4 tsp cayenne pepper
1 1/4 lbs halibut fillets (4 6-oz fillets) cut 1/2-inch thick
1/2 medium pineapple, cut lengthwise into 1/2-inch-thick spears (about 2 cups)
1. Coat grill with cooking spray. Preheat grill.
2. Place zest, lime juice, 1 tbls brown sugar, 1 tbls ginger, salt and cayenne pepper in a ziplock bag; shake to combine and add fish. Allow to marinate for 20 minutes, turning once.
3. Meanwhile, in a second ziplock bag, place remaining brown sugar and ginger, and pineapple. Allow to marinate for 5 minutes; remove pineapple and add resulting juices to fish.
4. Grill pineapple unti heated through, turning once, about 8 minutes. Remove to a serving platter; cover with foil to keep warm.
5. Cook fish, brushing with marinade, over direct heat until cooked through, about 3 to 4 minutes per side. Place on serving platter with pineapple.
Firecracker Grilled Alaska Salmon
Recipe from Sandy Olsen
¼ cup peanut oil
2 tbls soy sauce
2 tbls balsamic vinegar
2 tbls chopped green onions
1½ tsp brown sugar
1 clove garlic, minced
¾ tsp grated ginger
½ tsp red chili flakes
½ tsp sesame oil
1/8 tsp salt
4 (4-6 oz) salmon steaks
Place salmon steaks in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Prepare grill. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness or until done. Turn halfway through cooking.
Yields 4 servings
Sautéed Scallops and Shrimp
Recipe from Sandy Olsen
1/2 lb sea scallops
2 slices bacon
1 lb shrimp
1/4 cup sliced green onion
1. Remove tough muscle from scallops. In large skillet cook bacon over medium heat until crisp. Remove and drain on paper toweling.
2. Increase heat to high. Add shrimp and scallops to skillet and cook, stirring often, 3 to 5 minutes or until shrimp are pink and scallops are opaque. Add green onion and cook, stirring, 1 minute.
3. Remove to serving platter and pour pan drippings over seafood. Sprinkle with crumbled bacon.
Yields: 4 servings
1/2 lb sea scallops
2 slices bacon
1 lb shrimp
1/4 cup sliced green onion
1. Remove tough muscle from scallops. In large skillet cook bacon over medium heat until crisp. Remove and drain on paper toweling.
2. Increase heat to high. Add shrimp and scallops to skillet and cook, stirring often, 3 to 5 minutes or until shrimp are pink and scallops are opaque. Add green onion and cook, stirring, 1 minute.
3. Remove to serving platter and pour pan drippings over seafood. Sprinkle with crumbled bacon.
Yields: 4 servings
Baked Shrimp with Feta
Recipe from Sandy Olsen
1 tbls fresh lemon juice
1/2 lbs large shrimp, peeled and deveined
Cooking spray
1 tsp olive oil
1/2 cup onion
1 garlic clove, minced
2 tbls bottled clam juice
1 tbls white wine
1/2 tsp dried oregano
1/4 tsp pepper
1 (14.5 oz) can diced tomatoes, drained
1/2 cup (2 oz) crumbled feta cheese
2 tbls chopped fresh parsley
1. Preheat oven to 450 degrees.
2. Combine lemon juice and shrimp in a large bowl; toss well. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450 degrees for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.
Notes: pairs well with herbed flavored orzo
Herb Flavored Orzo
1 cup orzo, cooked according to directions minus salt and fat
1/4 cup chopped fresh basil
2 tbls chopped fresh parsley
1 tbls extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
Toss ingredients together and serve with shrimp.
1 tbls fresh lemon juice
1/2 lbs large shrimp, peeled and deveined
Cooking spray
1 tsp olive oil
1/2 cup onion
1 garlic clove, minced
2 tbls bottled clam juice
1 tbls white wine
1/2 tsp dried oregano
1/4 tsp pepper
1 (14.5 oz) can diced tomatoes, drained
1/2 cup (2 oz) crumbled feta cheese
2 tbls chopped fresh parsley
1. Preheat oven to 450 degrees.
2. Combine lemon juice and shrimp in a large bowl; toss well. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450 degrees for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.
Notes: pairs well with herbed flavored orzo
Herb Flavored Orzo
1 cup orzo, cooked according to directions minus salt and fat
1/4 cup chopped fresh basil
2 tbls chopped fresh parsley
1 tbls extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
Toss ingredients together and serve with shrimp.
Sour Cream Chicken Enchiladas
Recipe from Sandy Olsen
3 chicken breasts, cooked and cut into 1/2-inch pieces, or rotisserie chicken from store
1/2 cup sour cream
1 cup shredded Monterrey Jack cheese
1 can diced and drained green chiles
8 corn tortialls
1 can red enchilada sauce
Shredded Monterrey Jack cheese, to taste
Shredded Cheddar cheese, to taste
Combine chicken with sour cream, 1 cup shredded Monterrey Jack cheese, and green chiles. Soften corn tortillas in hot oil. Fill and roll tortillas and place in 11 x 7-inch glass dish coated with cooking spray. (Put thin layer of enchilada sauce on bottom of dish). Top with 3/4 can enchilada sauce. Bake, covered, at 350 degrees for 15-20 minutes. Remove cover, add Monterrey Jack and cheddar cheeses to taste; put back in oven for another 5-10 minutes until cheese is melted.
Note: Buy nice, dry corn tortillas- if too moist they will fall apart.
3 chicken breasts, cooked and cut into 1/2-inch pieces, or rotisserie chicken from store
1/2 cup sour cream
1 cup shredded Monterrey Jack cheese
1 can diced and drained green chiles
8 corn tortialls
1 can red enchilada sauce
Shredded Monterrey Jack cheese, to taste
Shredded Cheddar cheese, to taste
Combine chicken with sour cream, 1 cup shredded Monterrey Jack cheese, and green chiles. Soften corn tortillas in hot oil. Fill and roll tortillas and place in 11 x 7-inch glass dish coated with cooking spray. (Put thin layer of enchilada sauce on bottom of dish). Top with 3/4 can enchilada sauce. Bake, covered, at 350 degrees for 15-20 minutes. Remove cover, add Monterrey Jack and cheddar cheeses to taste; put back in oven for another 5-10 minutes until cheese is melted.
Note: Buy nice, dry corn tortillas- if too moist they will fall apart.
Greek Farmer's Salad
Recipe from Sandy Olsen
Dressing
2 tbls red wine vinegar
2 tsp Dijon mustard
1 tsp extra virgin olive oil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp crushed red pepper
2 minced garlic cloves
Vegetables
3 cups coarsely chopped English cucumber
2 cups halved cherry tomatoes
1 cup chopped yellow bell pepper
1/4 cup finely chopped red onion
1/4 cup halved kalamata olives
Combine dressing ingredients together and toss with vegetables.
Dressing
2 tbls red wine vinegar
2 tsp Dijon mustard
1 tsp extra virgin olive oil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp crushed red pepper
2 minced garlic cloves
Vegetables
3 cups coarsely chopped English cucumber
2 cups halved cherry tomatoes
1 cup chopped yellow bell pepper
1/4 cup finely chopped red onion
1/4 cup halved kalamata olives
Combine dressing ingredients together and toss with vegetables.
Lemon and Oregano-Rubbed Chicken Paillards
Recipe from Sandy Olsen
4 (6 oz) skinless, boneless chicken breasts
5 tsp grated lemon rind
1 tbls olive oil
1 1/2 tsp dried oregano
3/4 tsp kosher salt
1/2 tsp pepper
1/4 tsp water
2 garlic cloves, minced
Cooking spray
4 lemon wedges
2 tbls chopped fresh parsley
1. Prepare grill.
2. Place each breast between 2 sheets of heavy-duty plastic wrap, and pour to 1/4-inch thickness using a meat mallet or rolling pin.
3. Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each breast. Sprinkle parsley evenly over chicken.
Yield: 4 servings
Note: Pairs nicely with Greek Farmer's Salad and Basmati rice.
4 (6 oz) skinless, boneless chicken breasts
5 tsp grated lemon rind
1 tbls olive oil
1 1/2 tsp dried oregano
3/4 tsp kosher salt
1/2 tsp pepper
1/4 tsp water
2 garlic cloves, minced
Cooking spray
4 lemon wedges
2 tbls chopped fresh parsley
1. Prepare grill.
2. Place each breast between 2 sheets of heavy-duty plastic wrap, and pour to 1/4-inch thickness using a meat mallet or rolling pin.
3. Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each breast. Sprinkle parsley evenly over chicken.
Yield: 4 servings
Note: Pairs nicely with Greek Farmer's Salad and Basmati rice.
Chicken and Rice Casserole with Chiles, Corn, and Black Beans
Recipe from Sandy Olsen
Filling
1 recipe (about 2 3/4 cups) Corn Chip Crumb Topping
4 tbls unsalted butter
2 medium red bell peppers; stemmed, seeded and chopped medium
1 medium onion, minced
2 medium jalapeño chiles, seeds and ribs removed, chile minced
Salt
3 medium garlic cloves, minced (about 1 tbls)
1 tsp ground cumin
1/4 cup unbleached all-purpose flour
6 cups low-sodium chicken broth
1 cup heavy cream
2 lbs boneless, skinless chicken breasts (about 5 breasts), trimmed
1 1/2 cups long-grain white rice
8 oz pepper Jack cheese, shredded (about 2 cups)
1 (15.5 oz) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed and drained
3 tbls juice from 2 limes
Pepper
1/4 cup minced fresh cilantro leaves
Corn Chip Crumb Topping
6 oz corn tortillas chips or Frito corn chips
2 tbls unsalted butter, melted
2 tbls minced fresh parsley
Salt and pepper
1. Make the topping, set aside. Melt the butter in a Dutch oven over medium heat. Add the bell peppers, onion, jalapeños, and 1 tsp salt and cook until softened, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream.
2. Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
3. Remove the chicken and set aside to cool. Stir the rice into the pot, cover, and continue to cook over low heat, stirring often, until the rice has absorbed much of the liquid and is just tender, 20 to 25 minutes. When the chicken is cool enough to handle, shred it into bite-sized pieces.
4. Remove the pot from the heat and stir in the shredded chicken, cheese, black beans, corn, and lime juice and season with salt and pepper to taste. Pour the mixture into a 13 by 9-inch baking dish and sprinkle with the crumb topping.
5. Bake the casserole in a 400 degree oven, uncovered, until the sauce is bubbling and the crumbs are crisp, 20 to 25 minutes. Sprinkle with the parsley before serving
Yields: 8 servings
To store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours)
To serve later: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil. Bake until the casserole is bubbling and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 15 to 20 minutes longer. Sprinkle with the cilantro before serving.
Note: Can cut in half and put in a 11 x 7 dish to serve six easily.
Filling
1 recipe (about 2 3/4 cups) Corn Chip Crumb Topping
4 tbls unsalted butter
2 medium red bell peppers; stemmed, seeded and chopped medium
1 medium onion, minced
2 medium jalapeño chiles, seeds and ribs removed, chile minced
Salt
3 medium garlic cloves, minced (about 1 tbls)
1 tsp ground cumin
1/4 cup unbleached all-purpose flour
6 cups low-sodium chicken broth
1 cup heavy cream
2 lbs boneless, skinless chicken breasts (about 5 breasts), trimmed
1 1/2 cups long-grain white rice
8 oz pepper Jack cheese, shredded (about 2 cups)
1 (15.5 oz) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed and drained
3 tbls juice from 2 limes
Pepper
1/4 cup minced fresh cilantro leaves
Corn Chip Crumb Topping
6 oz corn tortillas chips or Frito corn chips
2 tbls unsalted butter, melted
2 tbls minced fresh parsley
Salt and pepper
1. Make the topping, set aside. Melt the butter in a Dutch oven over medium heat. Add the bell peppers, onion, jalapeños, and 1 tsp salt and cook until softened, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream.
2. Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
3. Remove the chicken and set aside to cool. Stir the rice into the pot, cover, and continue to cook over low heat, stirring often, until the rice has absorbed much of the liquid and is just tender, 20 to 25 minutes. When the chicken is cool enough to handle, shred it into bite-sized pieces.
4. Remove the pot from the heat and stir in the shredded chicken, cheese, black beans, corn, and lime juice and season with salt and pepper to taste. Pour the mixture into a 13 by 9-inch baking dish and sprinkle with the crumb topping.
5. Bake the casserole in a 400 degree oven, uncovered, until the sauce is bubbling and the crumbs are crisp, 20 to 25 minutes. Sprinkle with the parsley before serving
Yields: 8 servings
To store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours)
To serve later: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil. Bake until the casserole is bubbling and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 15 to 20 minutes longer. Sprinkle with the cilantro before serving.
Note: Can cut in half and put in a 11 x 7 dish to serve six easily.
Grilled Pork Tenderloin Roulade
Recipe from Sandy Olsen
1 (1 lb) pork tenderloin, trimmed
1/4 cup chopped shallots
1/4 cup crumbled goat cheese
3 tbls chopped walnut, toasted
2 tsp chopped fresh thyme
Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle shallots, cheese, walnuts, and thyme on tenderloin. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Place pork on grill rack coated with cooking spray. Grill for 27 minutes or until thermometer registers 155 degrees, turning after 13 minutes. Remove from grill; lightly cover with foil. Let stand for 10 minutes; cut crosswise into 8 slices.
Yields: 4 servings
1 (1 lb) pork tenderloin, trimmed
1/4 cup chopped shallots
1/4 cup crumbled goat cheese
3 tbls chopped walnut, toasted
2 tsp chopped fresh thyme
Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle shallots, cheese, walnuts, and thyme on tenderloin. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Place pork on grill rack coated with cooking spray. Grill for 27 minutes or until thermometer registers 155 degrees, turning after 13 minutes. Remove from grill; lightly cover with foil. Let stand for 10 minutes; cut crosswise into 8 slices.
Yields: 4 servings
Cook's Illustrated Meatloaf
Recipe from Sandy Olsen
Meatloaf
1 tsp vegetable oil
1 onion, chopped fine
Table salt
10 oz cremini or white mushrooms; trimmed, cleaned and sliced thin
3 medium garlic cloves, minced (about 1 tbls)
1 tsp minced fresh thyme
1/4 cup tomato juice
1 slice hearty white sandwich bread, torn into pieces (such as Arnold Country Classic White or Pepperidge Farm Farmhouse Hearty White)
1 1/2 lbs 90% lean ground beef
1 large egg
1 tbls soy sauce
1 tbls Dijon mustard
2 tbls finely chopped fresh parsley
1/2 tsp pepper
Glaze
1/3 cup ketchup
3 tbls apple cider vinegar
1 tsp hot sauce
2 tbls light brown sugar
1. For the meatloaf: Adjust oven rack to middle position and heat to 375 degrees. Set wire rack inside rimmed baking sheet and arrange 8- by 6- inch piece of aluminum foil in center of rack. Using skewer, poke holes in foil at 1/2-inch intervals.
2. Heat oil in large nonstick skillet over medium heat until shimmering. Cook onion and 1/4 tsp salt until softened, about 8 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomato juice and cook until thickened, about 1 minute. Let cool 5 minutes, then transfer mixture to food processor, add bread, and process until smooth. Add beef to food processor and pulse to combine.
3. Whisk egg, soy sauce, mustard, parsley, pepper, and 1/4 tsp salt in large bowl. Add beef mixture and mix with hands until evenly combined. Using hands, shape mixture into loaf covering entirety of prepared foil. Bake until meatloaf registers 160 degrees on instant-read thermometer, about 1 hour. Remove meatloaf from oven and heat broiler.
4. For the glaze: combine ketchup, vinegar, hot sauce and sugar in small saucepan. Simmer over medium heat until thick and syrupy, stirring occasionally, about 5 minutes. Spread glaze over meatloaf and broil until glaze begins to bubble, about 3 minutes. Let meatloaf rest 10 minutes, then slice and serve.
Yields: 6 servings
Note: Takes about 2 hours start to finish.
Meatloaf
1 tsp vegetable oil
1 onion, chopped fine
Table salt
10 oz cremini or white mushrooms; trimmed, cleaned and sliced thin
3 medium garlic cloves, minced (about 1 tbls)
1 tsp minced fresh thyme
1/4 cup tomato juice
1 slice hearty white sandwich bread, torn into pieces (such as Arnold Country Classic White or Pepperidge Farm Farmhouse Hearty White)
1 1/2 lbs 90% lean ground beef
1 large egg
1 tbls soy sauce
1 tbls Dijon mustard
2 tbls finely chopped fresh parsley
1/2 tsp pepper
Glaze
1/3 cup ketchup
3 tbls apple cider vinegar
1 tsp hot sauce
2 tbls light brown sugar
1. For the meatloaf: Adjust oven rack to middle position and heat to 375 degrees. Set wire rack inside rimmed baking sheet and arrange 8- by 6- inch piece of aluminum foil in center of rack. Using skewer, poke holes in foil at 1/2-inch intervals.
2. Heat oil in large nonstick skillet over medium heat until shimmering. Cook onion and 1/4 tsp salt until softened, about 8 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomato juice and cook until thickened, about 1 minute. Let cool 5 minutes, then transfer mixture to food processor, add bread, and process until smooth. Add beef to food processor and pulse to combine.
3. Whisk egg, soy sauce, mustard, parsley, pepper, and 1/4 tsp salt in large bowl. Add beef mixture and mix with hands until evenly combined. Using hands, shape mixture into loaf covering entirety of prepared foil. Bake until meatloaf registers 160 degrees on instant-read thermometer, about 1 hour. Remove meatloaf from oven and heat broiler.
4. For the glaze: combine ketchup, vinegar, hot sauce and sugar in small saucepan. Simmer over medium heat until thick and syrupy, stirring occasionally, about 5 minutes. Spread glaze over meatloaf and broil until glaze begins to bubble, about 3 minutes. Let meatloaf rest 10 minutes, then slice and serve.
Yields: 6 servings
Note: Takes about 2 hours start to finish.
Patty Melts with Grilled Onions
Recipe from Sandy Olsen
8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 tbls balsamic vinegar
Cooking spray
1 lb extra lean ground beef
1/4 tsp salt
1/4 tsp pepper
3 tbls Dijonnaise
8 (1 oz) slices rye bread
1 cup (4 oz) shredded reduced-fat Jarlsberg cheese
1. Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.
2. Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.
3. Spread about 1 tsp Dijonnaise over 4 bread slices; layer each slice with 2 tbls cheese, 1 patty, 2 onion slices and 2 tbls cheese. Spread about 1 tsp Dijonnaise over remaining bread slices; place, mustard side down, on top of sandwiches.
4. Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
Yield: 4 servings
8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 tbls balsamic vinegar
Cooking spray
1 lb extra lean ground beef
1/4 tsp salt
1/4 tsp pepper
3 tbls Dijonnaise
8 (1 oz) slices rye bread
1 cup (4 oz) shredded reduced-fat Jarlsberg cheese
1. Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.
2. Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.
3. Spread about 1 tsp Dijonnaise over 4 bread slices; layer each slice with 2 tbls cheese, 1 patty, 2 onion slices and 2 tbls cheese. Spread about 1 tsp Dijonnaise over remaining bread slices; place, mustard side down, on top of sandwiches.
4. Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
Yield: 4 servings
Loaded Turkey Melt
Recipe from Sandy Olsen
2 ripe avocados, peeled and mashed
2 tbls mayonnaise
1 tsp garlic powder
8 bread slices
1 lb thinly sliced deli turkey
4 tomato slices
4 sliced red onion rings
8 bacon slices, cooked
1/4 lb smoked mozzarella or provolone cheese slices
3 tbls butter, softened
1. Stir together avocado, mayonnaise and garlic powder. Spread avocado mixture on one side of 4 bread slices. Top evenly with turkey, tomato, onion, bacon, cheese and remaining bread slices.
2. Spread half of butter on one side of each sandwich. Place, buttered sides down, in a large hot nonstick skillet. Cook over medium heat 6 minutes or until golden.
3. Spread remaining butter on ungrilled sides; turn and cook 6 more minutes or until golden.
Oven-Grilled: Place buttered sandwiches on a baking sheet. Place a second baking sheet on top of sandwiches. Bake at 400 degrees for 20 minutes or until golden.
2 ripe avocados, peeled and mashed
2 tbls mayonnaise
1 tsp garlic powder
8 bread slices
1 lb thinly sliced deli turkey
4 tomato slices
4 sliced red onion rings
8 bacon slices, cooked
1/4 lb smoked mozzarella or provolone cheese slices
3 tbls butter, softened
1. Stir together avocado, mayonnaise and garlic powder. Spread avocado mixture on one side of 4 bread slices. Top evenly with turkey, tomato, onion, bacon, cheese and remaining bread slices.
2. Spread half of butter on one side of each sandwich. Place, buttered sides down, in a large hot nonstick skillet. Cook over medium heat 6 minutes or until golden.
3. Spread remaining butter on ungrilled sides; turn and cook 6 more minutes or until golden.
Oven-Grilled: Place buttered sandwiches on a baking sheet. Place a second baking sheet on top of sandwiches. Bake at 400 degrees for 20 minutes or until golden.
Lobster Bisque
Recipe from Sandy Olsen
2 tbls canola oil
1 onion, finely chopped
2 tbls whole wheat flour
3 1/2 cups chicken broth
1/2 cup tomato puree
1/4 cup dry sherry
1/4 tsp salt
1 lb lobster tails, shells removed and cut into 1-inch pieces
1 1/4 cups 1% milk
1/4 tsp hot-pepper sauce
1 tsp paprika
1 plum tomato, chopped
2 tbls chopped parsley
1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes, or until lightly browned.
2. Stir in the broth, tomato puree, sherry, and salt and bring to a boil. Reduce the heat to low, cover, and simmer for 6 minutes, or until the lobster is opaque.
Stir in the milk, hot-pepper sauce and paprika. Cook over medium heat for 3 minutes, or until heated through. Stir in the plum tomatoes and parsley.
Yields: 4 servings
2 tbls canola oil
1 onion, finely chopped
2 tbls whole wheat flour
3 1/2 cups chicken broth
1/2 cup tomato puree
1/4 cup dry sherry
1/4 tsp salt
1 lb lobster tails, shells removed and cut into 1-inch pieces
1 1/4 cups 1% milk
1/4 tsp hot-pepper sauce
1 tsp paprika
1 plum tomato, chopped
2 tbls chopped parsley
1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes, or until lightly browned.
2. Stir in the broth, tomato puree, sherry, and salt and bring to a boil. Reduce the heat to low, cover, and simmer for 6 minutes, or until the lobster is opaque.
Stir in the milk, hot-pepper sauce and paprika. Cook over medium heat for 3 minutes, or until heated through. Stir in the plum tomatoes and parsley.
Yields: 4 servings
Hearty Beef Stew
Recipe from Sandy Olsen
5 lbs boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
Salt and pepper
3 tbls vegetable oil, divided
4 medium onions, chopped fine
1 (6 oz) can tomato paste
2 cups low-sodium chicken or beef broth
3 tbls soy sauce
1 1/2 lbs carrots, peeled and cut into 1-inch pieces
1 1/2 lbs red potatoes, cut into 1-inch pieces
1 1/2 tsp minced fresh thyme, divided
2 bay leaves
2 tbls Minute Tapioca
2 cups frozen peas, thawed
1. Dry beef with paper towels, then season with salt and pepper. Heat 1 tbls oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow cooker and repeat with remaining beef (shouldn't need more oil).
2. Add 1 tbls oil, onions and 1/4 tsp salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow cooker.
3. Toss carrots, potatoes, 1/2 tsp thyme and remaining 1 tbls oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that fits in slow cooker; set vegetable packet on top of beef.
4. Set slow cooker to high, cover, and cook for 6-7 hours; or cook on low for 10 -11 hours. Transfer vegetable packet to plate. Carefully open packet (watch for steam) and stir vegetables and juices into stew. Add remaining 1 tsp thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.
5 lbs boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
Salt and pepper
3 tbls vegetable oil, divided
4 medium onions, chopped fine
1 (6 oz) can tomato paste
2 cups low-sodium chicken or beef broth
3 tbls soy sauce
1 1/2 lbs carrots, peeled and cut into 1-inch pieces
1 1/2 lbs red potatoes, cut into 1-inch pieces
1 1/2 tsp minced fresh thyme, divided
2 bay leaves
2 tbls Minute Tapioca
2 cups frozen peas, thawed
1. Dry beef with paper towels, then season with salt and pepper. Heat 1 tbls oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow cooker and repeat with remaining beef (shouldn't need more oil).
2. Add 1 tbls oil, onions and 1/4 tsp salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow cooker.
3. Toss carrots, potatoes, 1/2 tsp thyme and remaining 1 tbls oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that fits in slow cooker; set vegetable packet on top of beef.
4. Set slow cooker to high, cover, and cook for 6-7 hours; or cook on low for 10 -11 hours. Transfer vegetable packet to plate. Carefully open packet (watch for steam) and stir vegetables and juices into stew. Add remaining 1 tsp thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.
Everyday Macaroni and Cheese
Recipe from Sandy Olsen
Table salt
1/2 lb elbow macaroni (about 2 cups)
1 (12 oz) can reduced-fat evaporated milk
3/4 cup 2 percent milk
1/4 tsp dry mustard
1/8 tsp garlic powder
Pinch cayenne pepper
2 tsp cornstarch
8 oz reduced-fat Cracker Barrel Sharp or Cabot 50% Light Sharp cheddar cheese, shredded (about 2 cups)
1. Cook macaroni according to package directions (or until pasta is tender, about 5 minutes). Drain pasta and leave in colander; set aside.
2. Add evaporated milk, 1/2 cup of the milk, mustard, garlic powder, cayenne, and 1/2 tsp salt in pot used for the pasta. Bring mixture to boil, then reduce to simmer. Whisk cornstarch and remaining 1/4 cup milk together in small bowl, then whisk into simmering mixture. Continue to simmer, whisking constantly, until sauce has thickened and is smooth, about 2 minutes.
3. Off heat, gradually whisk in cheddar until melted and smooth. Stir in macaroni, then let macaroni and cheese sit off heat until sauce has thickened slightly, 2 to 5 minutes, before serving.
Table salt
1/2 lb elbow macaroni (about 2 cups)
1 (12 oz) can reduced-fat evaporated milk
3/4 cup 2 percent milk
1/4 tsp dry mustard
1/8 tsp garlic powder
Pinch cayenne pepper
2 tsp cornstarch
8 oz reduced-fat Cracker Barrel Sharp or Cabot 50% Light Sharp cheddar cheese, shredded (about 2 cups)
1. Cook macaroni according to package directions (or until pasta is tender, about 5 minutes). Drain pasta and leave in colander; set aside.
2. Add evaporated milk, 1/2 cup of the milk, mustard, garlic powder, cayenne, and 1/2 tsp salt in pot used for the pasta. Bring mixture to boil, then reduce to simmer. Whisk cornstarch and remaining 1/4 cup milk together in small bowl, then whisk into simmering mixture. Continue to simmer, whisking constantly, until sauce has thickened and is smooth, about 2 minutes.
3. Off heat, gradually whisk in cheddar until melted and smooth. Stir in macaroni, then let macaroni and cheese sit off heat until sauce has thickened slightly, 2 to 5 minutes, before serving.
Quick & Easy Mac and Cheese
Recipe from Sandy Olsen
8 oz uncooked penne pasta
1/4 cup butter
1/2 medium sweet onion, chopped
1/2 (16 oz) loaf Velveeta Mexican Mild Cheese, cubed
1 (8 oz) container of sour cream
1 (14 oz) can diced tomatoes and green chiles, drained
Prepare pasta according to package directions. Melt butter in a large skillet over medium heat; add onion, and sauté 3 to 5 minutes or until tender. Add cheese, and cook, stirring constantly, 5 minutes or until cheese melts. Stir in sour cream, stirring until well blended. Stir in tomatoes, green chiles and pasta; cook stirring constantly, 5 minutes or until thoroughly heated.
8 oz uncooked penne pasta
1/4 cup butter
1/2 medium sweet onion, chopped
1/2 (16 oz) loaf Velveeta Mexican Mild Cheese, cubed
1 (8 oz) container of sour cream
1 (14 oz) can diced tomatoes and green chiles, drained
Prepare pasta according to package directions. Melt butter in a large skillet over medium heat; add onion, and sauté 3 to 5 minutes or until tender. Add cheese, and cook, stirring constantly, 5 minutes or until cheese melts. Stir in sour cream, stirring until well blended. Stir in tomatoes, green chiles and pasta; cook stirring constantly, 5 minutes or until thoroughly heated.
Paula's Corn Salad
Recipe from Sandy Olsen
4 ears corn, husked
2 cups cherry tomatoes (a mix of red and yellow, if possible)
1 jalapeño chile, minced
1 1/2 small red onions, thinly sliced
1/4 cup chopped cilantro
Sea salt to taste
1 to 2 tsp ground cumin
1 tbls red wine vinegar
1/4 cup extra virgin olive oil
Squeeze of lime
Bring a large pot of water to a boil. Drop the corn in and let cook for 3 minutes, then remove ears from water and let cool. As soon as ears are cool, cut the kernels from the cob and scrape off any remaining pulp by running a knife edge along the length of the cob.
Cut the tomatoes in half and combine with the corn in a bowl, along with the jalapeño, red onion and cilantro. Season with salt and cumin, then toss with vinegar. Pour in the oil and toss again. Let the salad sit for 30 minutes before serving, then finish with a squeeze of lime and serve.
Note: pairs well with chicken enchiladas
4 ears corn, husked
2 cups cherry tomatoes (a mix of red and yellow, if possible)
1 jalapeño chile, minced
1 1/2 small red onions, thinly sliced
1/4 cup chopped cilantro
Sea salt to taste
1 to 2 tsp ground cumin
1 tbls red wine vinegar
1/4 cup extra virgin olive oil
Squeeze of lime
Bring a large pot of water to a boil. Drop the corn in and let cook for 3 minutes, then remove ears from water and let cool. As soon as ears are cool, cut the kernels from the cob and scrape off any remaining pulp by running a knife edge along the length of the cob.
Cut the tomatoes in half and combine with the corn in a bowl, along with the jalapeño, red onion and cilantro. Season with salt and cumin, then toss with vinegar. Pour in the oil and toss again. Let the salad sit for 30 minutes before serving, then finish with a squeeze of lime and serve.
Note: pairs well with chicken enchiladas
Black Bean and Black-Eyed Pea Salad
Recipe from Sandy Olsen
1 tsp grated lime rind
1/2 cup fresh lime juice (about 4 limes)
1/4 cup olive oil
1 tsp brown sugar
1 tsp chili powder
1/2 tsp ground cumin
1/2 to 1 tsp salt
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups frozen whole kernel corn, thawed
1/2 small green bell pepper, chopped
1/3 cup chopped fresh cilantro
Romaine lettuce
2 large avocados, sliced
Garnish: lime wedges, fresh cilantro sprigs
Whisk together first 7 ingredients in a large bowl. Add black beans and next 4 ingredients, tossing to coat. Cover and chill 30 minutes.
Serve over lettuce; arrange avocado slices around salad. Garnish, if desired.
1 tsp grated lime rind
1/2 cup fresh lime juice (about 4 limes)
1/4 cup olive oil
1 tsp brown sugar
1 tsp chili powder
1/2 tsp ground cumin
1/2 to 1 tsp salt
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups frozen whole kernel corn, thawed
1/2 small green bell pepper, chopped
1/3 cup chopped fresh cilantro
Romaine lettuce
2 large avocados, sliced
Garnish: lime wedges, fresh cilantro sprigs
Whisk together first 7 ingredients in a large bowl. Add black beans and next 4 ingredients, tossing to coat. Cover and chill 30 minutes.
Serve over lettuce; arrange avocado slices around salad. Garnish, if desired.
Mango and Black Bean Salad
Recipe from Sandy Olsen
1 1/2 cups chopped peeled ripe mango (about 1 large)
1 cup thinly sliced green onions
1/2 cup cooked wild or brown rice
3 tbls finely chopped cilantro
2 tbls roasted tomatillo or fresh salsa
2 tbls fresh lime juice
2 tbls extra virgin olive oil
3/4 tsp salt
1/4 tsp freshly ground pepper
1 (15 oz) can organic, no-salt-added black beans, rinsed and drained
Combine all ingredients in a large bowl. Toss gently to mix.
Yield: 6 servings
1 1/2 cups chopped peeled ripe mango (about 1 large)
1 cup thinly sliced green onions
1/2 cup cooked wild or brown rice
3 tbls finely chopped cilantro
2 tbls roasted tomatillo or fresh salsa
2 tbls fresh lime juice
2 tbls extra virgin olive oil
3/4 tsp salt
1/4 tsp freshly ground pepper
1 (15 oz) can organic, no-salt-added black beans, rinsed and drained
Combine all ingredients in a large bowl. Toss gently to mix.
Yield: 6 servings
Glazed Beet Salad with Goat Cheese and Walnuts
Recipe from Sandy Olsen
3 medium fresh red beets (2 to 2 1/2 inches in diameter)
1 cup aged balsamic vinegar (6% acidity)
10 cups loosely packed fresh baby spinach, arugula or mixed baby greens
1/4 cup crumbled goat cheese (1 oz)
3 tbls coarsely chopped toasted walnuts
Preheat oven to 400 degrees. To roast beets, leave 1 inch roots and stems on beets. Scrub well. Place on large piece of foil. Wrap tightly and place on baking sheet. Roast in oven about 50 minutes or until tender when pierced with a fork. Cool; rub skin off with paper towels. (If desired, wrap roasted beets in plastic wrap and refrigerate for up to 3 days.)
2. For balsamic glaze dressing, bring balsamic vinegar to a boil in small heavy saucepan. Reduce heat. Simmer, uncovered, until vinegar is reduced to 1/2 cup. Remove from heat. Cool. (If desired, transfer to a tightly covered container and refrigerate for up to 3 days.)
3. For salad, place spinach in large bowl. Remove stems and roots from roasted beets. Cut beets in half; cut halves in 1/4-inch-thick slices. Add beets to spinach. Drizzle with 1/3 cup balsamic glaze dressing; gently toss. If necessary, add more glaze dressing to lightly coat spinach. Transfer to individual salad plates; sprinkle with goat cheese and walnuts.
Note: may not need all the dressing- add a little at a time and toss.
3 medium fresh red beets (2 to 2 1/2 inches in diameter)
1 cup aged balsamic vinegar (6% acidity)
10 cups loosely packed fresh baby spinach, arugula or mixed baby greens
1/4 cup crumbled goat cheese (1 oz)
3 tbls coarsely chopped toasted walnuts
Preheat oven to 400 degrees. To roast beets, leave 1 inch roots and stems on beets. Scrub well. Place on large piece of foil. Wrap tightly and place on baking sheet. Roast in oven about 50 minutes or until tender when pierced with a fork. Cool; rub skin off with paper towels. (If desired, wrap roasted beets in plastic wrap and refrigerate for up to 3 days.)
2. For balsamic glaze dressing, bring balsamic vinegar to a boil in small heavy saucepan. Reduce heat. Simmer, uncovered, until vinegar is reduced to 1/2 cup. Remove from heat. Cool. (If desired, transfer to a tightly covered container and refrigerate for up to 3 days.)
3. For salad, place spinach in large bowl. Remove stems and roots from roasted beets. Cut beets in half; cut halves in 1/4-inch-thick slices. Add beets to spinach. Drizzle with 1/3 cup balsamic glaze dressing; gently toss. If necessary, add more glaze dressing to lightly coat spinach. Transfer to individual salad plates; sprinkle with goat cheese and walnuts.
Note: may not need all the dressing- add a little at a time and toss.
Pistachio-Chocolate Eclairs
Recipe from Sandy Olsen
Each batch of dough yields approx 18 eclairs. (Must make it one batch of dough at a time. When doubled it is troublesome to stir and gets too slimy.) Sandy made triple batch for family reunion (52-54 eclairs)
Dough
1 cup water
1/2 cup butter or margarine (margarine is fine)
1 cup all-purpose flour
4 eggs
Heat oven to 400 degrees. Heat water and butter to rolling boil. (Silver-stone Dutch oven works well.) Stir in flour and stir vigorously about 1 minute (off the heat) until mixture forms a ball. Beat in eggs by hand (one at a time works best, do not use an electric mixer!). Drop dough by heaping teaspoon onto un-greased cookie sheet (no more than 12 to a sheet even for large sheets). Buttering fingers frequently, pat and shape mounds into rectangles approx 1 1/2-inches x 3-inches. (Heaping tsp means between 1/8 and 1/4 cup dough per eclair). Bake about 25 to 30 minutes until they are deep golden brown (not light brown- if under baked they deflate when they cool). Cut off tops when cool and pull out any filaments of soft dough.
Filling
2 small boxes pistachio pudding (you will have some left over)
1 (8 oz) container Cool Whip
milk
Make pudding as directed on box except use half as much milk as called for (i.e. if calls for 2 cups milk, use 1 cup per box instead). Fill puffs with pudding, replace tops. (If make triple batch, use 4 boxes of pudding, 2 containers Cool Whip).
Chocolate Glaze
2 oz unsweetened chocolate
3 tbls butter or margarine
1 cup confectioners sugar
3/4 tsp vanilla
Melt chocolate and butter over low heat. Remove from heat; stir in sugar and vanilla. Mix in about 2 T (or more) hot water, 1 tsp at a time, until glaze is of proper consistency. (Usually needs more water than calls for.) (If make triple batch, tripe sauce- will have some left over. Can almost get by with 5 oz chocolate but not quite.)
Refrigerate immediately and keep cold until serving.
Note: to transport in cooler, use 2 wire baking racks and 5 toilet paper tubes to hold them apart with jelly roll pan on top
Each batch of dough yields approx 18 eclairs. (Must make it one batch of dough at a time. When doubled it is troublesome to stir and gets too slimy.) Sandy made triple batch for family reunion (52-54 eclairs)
Dough
1 cup water
1/2 cup butter or margarine (margarine is fine)
1 cup all-purpose flour
4 eggs
Heat oven to 400 degrees. Heat water and butter to rolling boil. (Silver-stone Dutch oven works well.) Stir in flour and stir vigorously about 1 minute (off the heat) until mixture forms a ball. Beat in eggs by hand (one at a time works best, do not use an electric mixer!). Drop dough by heaping teaspoon onto un-greased cookie sheet (no more than 12 to a sheet even for large sheets). Buttering fingers frequently, pat and shape mounds into rectangles approx 1 1/2-inches x 3-inches. (Heaping tsp means between 1/8 and 1/4 cup dough per eclair). Bake about 25 to 30 minutes until they are deep golden brown (not light brown- if under baked they deflate when they cool). Cut off tops when cool and pull out any filaments of soft dough.
Filling
2 small boxes pistachio pudding (you will have some left over)
1 (8 oz) container Cool Whip
milk
Make pudding as directed on box except use half as much milk as called for (i.e. if calls for 2 cups milk, use 1 cup per box instead). Fill puffs with pudding, replace tops. (If make triple batch, use 4 boxes of pudding, 2 containers Cool Whip).
Chocolate Glaze
2 oz unsweetened chocolate
3 tbls butter or margarine
1 cup confectioners sugar
3/4 tsp vanilla
Melt chocolate and butter over low heat. Remove from heat; stir in sugar and vanilla. Mix in about 2 T (or more) hot water, 1 tsp at a time, until glaze is of proper consistency. (Usually needs more water than calls for.) (If make triple batch, tripe sauce- will have some left over. Can almost get by with 5 oz chocolate but not quite.)
Refrigerate immediately and keep cold until serving.
Note: to transport in cooler, use 2 wire baking racks and 5 toilet paper tubes to hold them apart with jelly roll pan on top
Dark Chocolate Mousse
Recipe from Sandy Olsen
8 oz bittersweet chocolate, chopped fine (Ghirardelli)
2 tbls cocoa powder, preferably Dutch-processed
1 tsp instant espresso powder
5 tbls water
1 tbls brandy
2 large eggs, separated
1 tbls sugar, separated in 1 1/2 tsps
1/8 tsp table salt
1 cup plus 2 tbls chilled heavy cream
1. Melt chocolate, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.
2. Whisk egg yolks, 1 1/2 tsp sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.
3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 tsp sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until few white streaks remain.
4. In now-empty bowl, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds more. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)
If desired, serve with very lightly sweetened whipped cream and chocolate shavings.
Note: if make mousse a day in advance of serving, let sit at room temperature for 10 minutes before serving.
8 oz bittersweet chocolate, chopped fine (Ghirardelli)
2 tbls cocoa powder, preferably Dutch-processed
1 tsp instant espresso powder
5 tbls water
1 tbls brandy
2 large eggs, separated
1 tbls sugar, separated in 1 1/2 tsps
1/8 tsp table salt
1 cup plus 2 tbls chilled heavy cream
1. Melt chocolate, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.
2. Whisk egg yolks, 1 1/2 tsp sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.
3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 tsp sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until few white streaks remain.
4. In now-empty bowl, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds more. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)
If desired, serve with very lightly sweetened whipped cream and chocolate shavings.
Note: if make mousse a day in advance of serving, let sit at room temperature for 10 minutes before serving.
Blueberry Sour Cream Pie
Recipe from Sandy Olsen (Sandy's moms recipe)
Pillsbury pie crust, one crust
Filling
1 cup sour cream
2 1/2 tbls flour
3/4 tsp almond extract
2 1/2 cups fresh blueberries
3/4 cup sugar
1 egg, beaten
1/4 tsp salt
Topping
6 tbls flour
1/3 cup chopped pecans
2 tbls sugar
1/4 cup butter, chilled
pecans
1. Prepare pie crust according to package directions for a one crust pie. (Use 9-inch pie pan)
2. For filling: mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is set, approx 25 minutes at 375 degrees.
3. For topping: using fingertips, mix flour ad butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns, approx 12 minutes. Cool to room temperature.
Pillsbury pie crust, one crust
Filling
1 cup sour cream
2 1/2 tbls flour
3/4 tsp almond extract
2 1/2 cups fresh blueberries
3/4 cup sugar
1 egg, beaten
1/4 tsp salt
Topping
6 tbls flour
1/3 cup chopped pecans
2 tbls sugar
1/4 cup butter, chilled
pecans
1. Prepare pie crust according to package directions for a one crust pie. (Use 9-inch pie pan)
2. For filling: mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is set, approx 25 minutes at 375 degrees.
3. For topping: using fingertips, mix flour ad butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns, approx 12 minutes. Cool to room temperature.
Pumpkin Bread Pudding with Maple Pecan Caramel Sauce and Bourbon Cream
Recipe from Sandy Olsen
Bread Pudding
5 large eggs
1 (15 oz) can pumpkin puree
1 cup heavy cream
1 cup Half & Half creamer
1/2 cup sugar
1 tsp cinnamon
2 tsp kosher salt
1/4 tsp nutmeg
1 tsp vanilla extract
1 lime, juiced
1 loaf white bread, 1-inch cut and lightly toasted
Mix everything except bread until well blended. Add mixture to bread and lightly toss, careful not to break up bread. Allow to soak for 2 hours. Evenly distribute mix into two lightly sprayed 9-inch baking pans and cover with plastic wrap and foil. Bake in oven at 300 degrees for 40 minutes.
Maple Pecan Caramel Sauce
1/3 cup sugar
1/4 cup brown sugar
1/2 cup maple syrup
1 cups heavy cream
1/2 cup pecans
1/2 tsp salt
Mix all the ingredients in a saucepan. Cook over high heat until mixture reaches 220 degrees on the candy thermometer. Let cool for 20 minutes and skim surface if necessary. Note: when color gets darker- it is done- check with thermometer.
Bourbon Cream
3 oz bourbon
1/2 cup sugar
1 quart heavy cream
Whip ingredients to a VERY soft peak. Note: don't over whip the whipped cream- start mixer slowly, then bring up to speed.
Spoon sauce over top of pudding, top with whipped cream and serve from pan.
Bread Pudding
5 large eggs
1 (15 oz) can pumpkin puree
1 cup heavy cream
1 cup Half & Half creamer
1/2 cup sugar
1 tsp cinnamon
2 tsp kosher salt
1/4 tsp nutmeg
1 tsp vanilla extract
1 lime, juiced
1 loaf white bread, 1-inch cut and lightly toasted
Mix everything except bread until well blended. Add mixture to bread and lightly toss, careful not to break up bread. Allow to soak for 2 hours. Evenly distribute mix into two lightly sprayed 9-inch baking pans and cover with plastic wrap and foil. Bake in oven at 300 degrees for 40 minutes.
Maple Pecan Caramel Sauce
1/3 cup sugar
1/4 cup brown sugar
1/2 cup maple syrup
1 cups heavy cream
1/2 cup pecans
1/2 tsp salt
Mix all the ingredients in a saucepan. Cook over high heat until mixture reaches 220 degrees on the candy thermometer. Let cool for 20 minutes and skim surface if necessary. Note: when color gets darker- it is done- check with thermometer.
Bourbon Cream
3 oz bourbon
1/2 cup sugar
1 quart heavy cream
Whip ingredients to a VERY soft peak. Note: don't over whip the whipped cream- start mixer slowly, then bring up to speed.
Spoon sauce over top of pudding, top with whipped cream and serve from pan.
Ultimate Turtle Brownies
Recipe from Sandy Olsen
To drizzle the caramel in step 4, use a 1/4 cup ry measuring cup that has been sprayed with nonstick cooking spray. If the caramel is too cool to be fluid, reheat it in the microwave.
Caramel
1/4 cup plus 2 tbls heavy cream
1/4 tsp salt
1/4 cup water
2 tbls light corn syrup
1 1/4 cups (8 3/4 oz) sugar
2 tbls unsalted butter
1 tsp vanilla extract
Brownies
8 tbls (1 stick) unsalted butter, cut into 8 pieces
4 oz bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
3/4 cup (3 3/4 oz) unbleached all-purpose flour
1/2 tsp baking powder
2 large eggs, room temperature
1 cup (7 oz) sugar
1/4 tsp salt
2 tsp vanilla extract
2/3 cup (about 2 3/4 oz) chopped pecans
1/3 cup semisweet chocolate chips
Garnish
25 pecan halves (about 1 1/2 oz), toasted
1. To make the caramel: combine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will be bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.
2. To make the brownies: adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.
3. Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until homogenous. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips; mix until incorporated and no flour streaks remain.
4. Distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
5. Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies (uncovered for 2 hours). When serving set out at room temperature for 1 hour before; keep remaining refrigerated as caramel gets too runny at room temp.
Note: Ghiradelli chocolate works fine
To drizzle the caramel in step 4, use a 1/4 cup ry measuring cup that has been sprayed with nonstick cooking spray. If the caramel is too cool to be fluid, reheat it in the microwave.
Caramel
1/4 cup plus 2 tbls heavy cream
1/4 tsp salt
1/4 cup water
2 tbls light corn syrup
1 1/4 cups (8 3/4 oz) sugar
2 tbls unsalted butter
1 tsp vanilla extract
Brownies
8 tbls (1 stick) unsalted butter, cut into 8 pieces
4 oz bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
3/4 cup (3 3/4 oz) unbleached all-purpose flour
1/2 tsp baking powder
2 large eggs, room temperature
1 cup (7 oz) sugar
1/4 tsp salt
2 tsp vanilla extract
2/3 cup (about 2 3/4 oz) chopped pecans
1/3 cup semisweet chocolate chips
Garnish
25 pecan halves (about 1 1/2 oz), toasted
1. To make the caramel: combine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will be bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.
2. To make the brownies: adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.
3. Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until homogenous. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips; mix until incorporated and no flour streaks remain.
4. Distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
5. Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies (uncovered for 2 hours). When serving set out at room temperature for 1 hour before; keep remaining refrigerated as caramel gets too runny at room temp.
Note: Ghiradelli chocolate works fine
Sugared Walnuts
Recipe from Joanne Olsen
1 cup sugar
1 tsp cinnamon
½ tsp ginger
¼ tsp salt
¼ cup water
3 cups nuts
Bring mixture to boil and boil 10 minutes. Slowly drop in nuts just until nuts are sugared & syrup is gone.
1 cup sugar
1 tsp cinnamon
½ tsp ginger
¼ tsp salt
¼ cup water
3 cups nuts
Bring mixture to boil and boil 10 minutes. Slowly drop in nuts just until nuts are sugared & syrup is gone.
Chocolate Scotcheroos
Recipe from Polly Judd
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cup Rice Krispies
6 oz semi-sweet chocolate
6 oz butterscotch chips
Combine syrup and sugar over medium heat, stirring frequently until sugar dissolves and mixture begins to boil. Remove. Stir in peanut butter and mix well. Add Rice Krispies. Press into buttered 9 x 13-inch pan. Melt chips and spread over top. Makes 48 bars.
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cup Rice Krispies
6 oz semi-sweet chocolate
6 oz butterscotch chips
Combine syrup and sugar over medium heat, stirring frequently until sugar dissolves and mixture begins to boil. Remove. Stir in peanut butter and mix well. Add Rice Krispies. Press into buttered 9 x 13-inch pan. Melt chips and spread over top. Makes 48 bars.
Carmel Corn
Recipe from Alice Kingsbury
4 quarts freshly popped popcorn
2 cups roasted peanuts (opt.)
1¼ cup sugar
2/3 cup margarine
2/3 cup dark corn syrup
1 tsp vanilla
½ tsp soda
Read recipe and grease pan first. Preheat oven to 25 degrees. Put corn and nuts (if using) in pan or large mixing bowl. In heavy 1½ quart saucepan, stir together sugar, margarine, and syrup. Cook over medium heat, stirring constantly until boils. Continue cooking for 5 minutes, without stirring. Remove from heat. Stir in vanilla and soda. Pour over popcorn and stir to cool. Put into 2 greased 9x13-inch pans (or on a broiler pan). Put in for 1 hour, stirring a few times. Don’t cool too much before breaking into pieces. Store in tight container.
4 quarts freshly popped popcorn
2 cups roasted peanuts (opt.)
1¼ cup sugar
2/3 cup margarine
2/3 cup dark corn syrup
1 tsp vanilla
½ tsp soda
Read recipe and grease pan first. Preheat oven to 25 degrees. Put corn and nuts (if using) in pan or large mixing bowl. In heavy 1½ quart saucepan, stir together sugar, margarine, and syrup. Cook over medium heat, stirring constantly until boils. Continue cooking for 5 minutes, without stirring. Remove from heat. Stir in vanilla and soda. Pour over popcorn and stir to cool. Put into 2 greased 9x13-inch pans (or on a broiler pan). Put in for 1 hour, stirring a few times. Don’t cool too much before breaking into pieces. Store in tight container.
Brownies
Recipe from Joanne Olsen
1 cup sugar
¼ cup vegetable oil
2 eggs
6 tbls cocoa
½ cup sifted flour
½ tsp salt
1 tsp vanilla
½ cup chopped walnuts
Preheat oven to 350 degrees. Combine sugar, oil, and eggs. Stir in cocoa. Add flour, salt, and vanilla. Pour batter into greased 8-inch pan. Spread nuts on top. Bake 30 minutes.
1 cup sugar
¼ cup vegetable oil
2 eggs
6 tbls cocoa
½ cup sifted flour
½ tsp salt
1 tsp vanilla
½ cup chopped walnuts
Preheat oven to 350 degrees. Combine sugar, oil, and eggs. Stir in cocoa. Add flour, salt, and vanilla. Pour batter into greased 8-inch pan. Spread nuts on top. Bake 30 minutes.
Raspberry Swirl Dessert
Recipe from Janet Meyne
Crust
¾ cup graham cracker crumb
3 tbls butter
2 tbls sugar
Preheat oven to 375 degrees. Combine crumbs, butter, and sugar. Lightly press mixture into well-greased 7x11x1½-inch pan. Bake for 8 minutes. Cool well.
Filling
3 eggs, separated
1 (8 oz) pkg cream cheese
1 cup sugar
1/8 tsp salt
1 cup heavy whipping cream
1 (10 oz) pkg frozen raspberries, partially thawed & drained
Beat egg yolks until thick. Add cream cheese, sugar, and salt. Beat until smooth and light. In another bowl, beat egg whites until stiff peaks form. In another bowl, whip cream till stiff and then fold with egg white into cheese mixture. Gently swirl raspberries into cheese filling with a knife. Pour filling into crust and freeze.
Crust
¾ cup graham cracker crumb
3 tbls butter
2 tbls sugar
Preheat oven to 375 degrees. Combine crumbs, butter, and sugar. Lightly press mixture into well-greased 7x11x1½-inch pan. Bake for 8 minutes. Cool well.
Filling
3 eggs, separated
1 (8 oz) pkg cream cheese
1 cup sugar
1/8 tsp salt
1 cup heavy whipping cream
1 (10 oz) pkg frozen raspberries, partially thawed & drained
Beat egg yolks until thick. Add cream cheese, sugar, and salt. Beat until smooth and light. In another bowl, beat egg whites until stiff peaks form. In another bowl, whip cream till stiff and then fold with egg white into cheese mixture. Gently swirl raspberries into cheese filling with a knife. Pour filling into crust and freeze.
Pumpkin-Cranberry Muffins
Recipe from Sandy Olsen
1 1/2 cups flour (about 6 3/4 oz)
1 tsp baking soda
3/4 tsp ground ginger
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground cloves
1 cup sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tbls canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (Craisins)
Cooking spray
1. Preheat oven to 375 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (through cloves); stir well with a whisk.
3. Combine sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
4. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375 for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
Yield: 1 dozen
1 1/2 cups flour (about 6 3/4 oz)
1 tsp baking soda
3/4 tsp ground ginger
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground cloves
1 cup sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tbls canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (Craisins)
Cooking spray
1. Preheat oven to 375 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (through cloves); stir well with a whisk.
3. Combine sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
4. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375 for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
Yield: 1 dozen
Lemon-Blueberry Muffins
Recipe from Sandy Olsen
2 cups flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tbls grated lemon rind
1 cup blueberries
Cooking spray
1 tbls fresh lemon juice
1/2 cup powdered sugar
1. Preheat oven to 400 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Combine buttermilk, egg, and rind; stir well with a whisk. Add the flour mixture; stir just until moist. Gently fold in blueberries.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
5. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Yield: 1 dozen
Note: You can make these up to 2 days ahead and glaze them the day of serving.
2 cups flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tbls grated lemon rind
1 cup blueberries
Cooking spray
1 tbls fresh lemon juice
1/2 cup powdered sugar
1. Preheat oven to 400 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Combine buttermilk, egg, and rind; stir well with a whisk. Add the flour mixture; stir just until moist. Gently fold in blueberries.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
5. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Yield: 1 dozen
Note: You can make these up to 2 days ahead and glaze them the day of serving.
Jan 16, 2012
Crab Cakes with Dijon Sauce
Recipe from Sandy Olsen
Crab Cakes
8 slices (7 oz) firm white bread, cut up
1/3 cup mayonnaise
1 large egg, lightly beaten
1 rib celery, finely chopped (1/2 cup)
1 medium shallot, finely chopped
2 tbls fresh chopped parsley
2 tsp fresh lemon juice
2 tsp crab boil seasoning (Old Bay)
1 tsp Dijon mustard
1/2 tsp coarse salt
1/4 to 1/2 tsp red pepper sauce
1 lb cooked fresh lump or jumbo crabmeat, picked over
2 tbls butter
2 tbls olive oil
Vegetable cooking spray
1. Pulse bread in food processor to form fine crumbs.
2. Combine mayonnaise, egg, celery, shallot, parsley, lemon juice, seasoning, mustard, salt and red pepper sauce. Fold in crabmeat and 1 cup breadcrumbs. Transfer remaining crumbs to airtight container.
3. Pack 1 tbls with crab mixture and drop onto 1 sheet pan lined with parchment paper. Repeat with remaining mixture. Flash freeze and transfer to ziplock freezer bags when frozen. Freeze crab mixture and bread crumbs up to one week.
4. Thaw cakes in refrigerator, crumbs at room temperature.
5. Preheat oven to 350 degrees. Coat 2 large baking sheets with the cooking spray. In a 2 cup glass measure, melt butter in microwave until just melted, about 1 minute. Stir in olive oil.
6. Transfer remaining crumbs to a large shallow dish. Gently coat cakes in crumbs.
7. in a large nonstick skillet, heat 1 tbls butter mixture over medium-high heat. Cook cakes, turning once, until golden, 3 to 4 minutes. Transfer to baking sheet. Bake until cooked through, 10 minutes. Serve with lemon wedges.
*Can also make into 12 full size crab cakes- bake for 12 minutes.
Dijon Sauce
1 (8 oz) container sour cream
3 tbls Dijon mustard
1 tbls white wine vinegar
1 tsp sugar
1/4 tsp salt
1/8 tsp pepper
Whisk together all ingredients. Serve with crab cakes.
Crab Cakes
8 slices (7 oz) firm white bread, cut up
1/3 cup mayonnaise
1 large egg, lightly beaten
1 rib celery, finely chopped (1/2 cup)
1 medium shallot, finely chopped
2 tbls fresh chopped parsley
2 tsp fresh lemon juice
2 tsp crab boil seasoning (Old Bay)
1 tsp Dijon mustard
1/2 tsp coarse salt
1/4 to 1/2 tsp red pepper sauce
1 lb cooked fresh lump or jumbo crabmeat, picked over
2 tbls butter
2 tbls olive oil
Vegetable cooking spray
1. Pulse bread in food processor to form fine crumbs.
2. Combine mayonnaise, egg, celery, shallot, parsley, lemon juice, seasoning, mustard, salt and red pepper sauce. Fold in crabmeat and 1 cup breadcrumbs. Transfer remaining crumbs to airtight container.
3. Pack 1 tbls with crab mixture and drop onto 1 sheet pan lined with parchment paper. Repeat with remaining mixture. Flash freeze and transfer to ziplock freezer bags when frozen. Freeze crab mixture and bread crumbs up to one week.
4. Thaw cakes in refrigerator, crumbs at room temperature.
5. Preheat oven to 350 degrees. Coat 2 large baking sheets with the cooking spray. In a 2 cup glass measure, melt butter in microwave until just melted, about 1 minute. Stir in olive oil.
6. Transfer remaining crumbs to a large shallow dish. Gently coat cakes in crumbs.
7. in a large nonstick skillet, heat 1 tbls butter mixture over medium-high heat. Cook cakes, turning once, until golden, 3 to 4 minutes. Transfer to baking sheet. Bake until cooked through, 10 minutes. Serve with lemon wedges.
*Can also make into 12 full size crab cakes- bake for 12 minutes.
Dijon Sauce
1 (8 oz) container sour cream
3 tbls Dijon mustard
1 tbls white wine vinegar
1 tsp sugar
1/4 tsp salt
1/8 tsp pepper
Whisk together all ingredients. Serve with crab cakes.
Roasted Tomato and Goat Cheese Tarts
Recipe from Sandy Olsen
Tart Shells
1 (9 1/2 x 9 inch) sheet frozen puff pastry (Pepperidge Farm), thawed and cut into two 9 by 4 1/2 inch rectangles (note: best to thaw in refrigerator overnight or can counter thaw 30-60 minutes)
1 large egg, lightly beaten
Filling
1 pint cherry tomatoes (about 12 oz)
3 tbls extra-virgin olive oil
2 tsp balsamic vinegar
1 medium shallot, halved and sliced thin
3 large garlic cloves, sliced thin
1/2 tsp sugar
Salt and pepper
8 oz fresh goat cheese, softened
1 large egg, lightly beaten
1 tbls chopped fresh basil leaves
1. For the tart shells: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay the pastry rectangles on the prepared baking sheet, brush with the egg, and poke thoroughly with a dinner fork. Bake the shells for about 10 minutes, rotating the baking sheet halfway through the baking time. Decrease the oven temperature to 350 degrees and continue to bake the shells until golden brown and crisp, 10 to 15 minutes longer, rotating the baking sheet again halfway through the baking time. Transfer the baking sheet to a wire rack and let the shells cool. Keep the oven temperature at 350 degrees.
2. For the filling: Toss the tomatoes with 1 tbls of the oil, vinegar, shallot, garlic, sugar, 1/2 tsp salt, and 1/4 tsp pepper, and transfer to a 13 by 9 inch baking dish. Roast the tomatoes, without stirring, until the skins are slightly shriveled but the tomatoes have retained their shape, about 30 minutes. Set the tomatoes aside to cool.
3. Mix the goat cheese wit the remaining 2 tbls olive oil until smooth, and season with salt and pepper to taste. Use the tip of a paring knife to cut a 1/2 inch border around the edge of the cooled pastry shells. Press the corners of the pastry shells down to rest about 1/4 inch lower than the edges. Divide and spread the goat cheese mixture evenly over the sunken centers of both shells, leaving the raised edges clean. Gently spoon the roasted tomatoes evenly over the cheese on each shell.
4. To store: Carefully wrap the baking sheet with plastic wrap and refrigerate for up to 24 hours.
5. To serve: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Brush the edges of the tarts liberally with the egg. Bake until the shells are a deep golden brown and the toppings are hot, 10 to 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a wire rack, and let cool for 5 minutes. Sprinkle with the basil and slice each tart into about 10 pieces before serving.
To serve right away: Bake the assembled tarts as directed in step 5, reducing the baking time to 8 to 12 minutes.
Tart Shells
1 (9 1/2 x 9 inch) sheet frozen puff pastry (Pepperidge Farm), thawed and cut into two 9 by 4 1/2 inch rectangles (note: best to thaw in refrigerator overnight or can counter thaw 30-60 minutes)
1 large egg, lightly beaten
Filling
1 pint cherry tomatoes (about 12 oz)
3 tbls extra-virgin olive oil
2 tsp balsamic vinegar
1 medium shallot, halved and sliced thin
3 large garlic cloves, sliced thin
1/2 tsp sugar
Salt and pepper
8 oz fresh goat cheese, softened
1 large egg, lightly beaten
1 tbls chopped fresh basil leaves
1. For the tart shells: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay the pastry rectangles on the prepared baking sheet, brush with the egg, and poke thoroughly with a dinner fork. Bake the shells for about 10 minutes, rotating the baking sheet halfway through the baking time. Decrease the oven temperature to 350 degrees and continue to bake the shells until golden brown and crisp, 10 to 15 minutes longer, rotating the baking sheet again halfway through the baking time. Transfer the baking sheet to a wire rack and let the shells cool. Keep the oven temperature at 350 degrees.
2. For the filling: Toss the tomatoes with 1 tbls of the oil, vinegar, shallot, garlic, sugar, 1/2 tsp salt, and 1/4 tsp pepper, and transfer to a 13 by 9 inch baking dish. Roast the tomatoes, without stirring, until the skins are slightly shriveled but the tomatoes have retained their shape, about 30 minutes. Set the tomatoes aside to cool.
3. Mix the goat cheese wit the remaining 2 tbls olive oil until smooth, and season with salt and pepper to taste. Use the tip of a paring knife to cut a 1/2 inch border around the edge of the cooled pastry shells. Press the corners of the pastry shells down to rest about 1/4 inch lower than the edges. Divide and spread the goat cheese mixture evenly over the sunken centers of both shells, leaving the raised edges clean. Gently spoon the roasted tomatoes evenly over the cheese on each shell.
4. To store: Carefully wrap the baking sheet with plastic wrap and refrigerate for up to 24 hours.
5. To serve: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Brush the edges of the tarts liberally with the egg. Bake until the shells are a deep golden brown and the toppings are hot, 10 to 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a wire rack, and let cool for 5 minutes. Sprinkle with the basil and slice each tart into about 10 pieces before serving.
To serve right away: Bake the assembled tarts as directed in step 5, reducing the baking time to 8 to 12 minutes.
Tuna on Toast
Recipe from Joanne Olsen
½ medium onion, finely chopped
2 tbls butter
1 can cream of mushroom soup
1 can cream style corn
¾ cup milk
2 cans tuna
Brown onion in butter. Add and heat remaining ingredients. Poor over toast or biscuits.
½ medium onion, finely chopped
2 tbls butter
1 can cream of mushroom soup
1 can cream style corn
¾ cup milk
2 cans tuna
Brown onion in butter. Add and heat remaining ingredients. Poor over toast or biscuits.
Trout Almandine
Recipe from Ralf Rich
2 fresh trout fillets, cleaned & patted dry
White wine
Butter, sliced
Sliced almonds
Salt
Pepper
Preheat oven to 350 degrees. Place trout in 9x13-inch baking dish. Cover with white wine approx ¼ inches from bottom of pan. Add butter slices, almonds, salt, and pepper. Bake until fish flakes easily (usually when almonds are slightly golden brown). Note: Rich likes to add additional white wine)
2 fresh trout fillets, cleaned & patted dry
White wine
Butter, sliced
Sliced almonds
Salt
Pepper
Preheat oven to 350 degrees. Place trout in 9x13-inch baking dish. Cover with white wine approx ¼ inches from bottom of pan. Add butter slices, almonds, salt, and pepper. Bake until fish flakes easily (usually when almonds are slightly golden brown). Note: Rich likes to add additional white wine)
Basting Sauce for Grilled Fish
Recipe from Sandy Olsen
½ cup melted butter
¼ cup lemon juice
2 tsp salt
½ tsp Worcestershire sauce
¼ tsp pepper
Dash of Tabasco
Salmon Steaks
Preheat grill and brush with oil. Combine first 6 ingredients and spread evenly over salmon steaks. Grill 7-8 minutes each side.
½ cup melted butter
¼ cup lemon juice
2 tsp salt
½ tsp Worcestershire sauce
¼ tsp pepper
Dash of Tabasco
Salmon Steaks
Preheat grill and brush with oil. Combine first 6 ingredients and spread evenly over salmon steaks. Grill 7-8 minutes each side.
Zucchini Casserole
Recipe from Janet Meyne
1 stick margarine, melted
1 pkg Stove Top Stuffing, divided
2-4 cups sliced cooked zucchini
1 cup grated carrots
1 small onion, chopped
1 can Chicken & Rice Soup
1 cup sour cream
Grated cheese
Preheat oven to 350 degrees. Reserve 1 cup of stuffing for topping and set aside. Combine melted margarine with stuffing and put in 8x10-inch baking dish. Mix together zucchini, carrots, onion, soup, and sour cream. Pour over stuffing. Top with reserved stuffing & grated cheese. Bake for 30 minutes.
1 stick margarine, melted
1 pkg Stove Top Stuffing, divided
2-4 cups sliced cooked zucchini
1 cup grated carrots
1 small onion, chopped
1 can Chicken & Rice Soup
1 cup sour cream
Grated cheese
Preheat oven to 350 degrees. Reserve 1 cup of stuffing for topping and set aside. Combine melted margarine with stuffing and put in 8x10-inch baking dish. Mix together zucchini, carrots, onion, soup, and sour cream. Pour over stuffing. Top with reserved stuffing & grated cheese. Bake for 30 minutes.
Sweet Potato Casserole
Recipe from Jacey Sakoff
3 cups cooked & whipped sweet potatoes, or equal amount canned
1 cup sugar if using fresh sweet potatoes, or ½ cup if canned
2 eggs, beaten
1 tsp vanilla
½ cup Carnation milk
¼ cup butter, melted
Cinnamon
½ cup brown sugar
¼ cup flour
1 cup chopped pecans
2½ tbls butter, cut up
Preheat oven to 350 degrees. Mix together sweet potatoes, sugar, eggs, vanilla, milk, butter, and sprinkle to taste with cinnamon. Pour into 8x8-inch baking dish. In small bowl, combine brown sugar, flour, pecans, and butter. Layer nut topping over sweet potato mixture. Bake 30-40 minutes.
3 cups cooked & whipped sweet potatoes, or equal amount canned
1 cup sugar if using fresh sweet potatoes, or ½ cup if canned
2 eggs, beaten
1 tsp vanilla
½ cup Carnation milk
¼ cup butter, melted
Cinnamon
½ cup brown sugar
¼ cup flour
1 cup chopped pecans
2½ tbls butter, cut up
Preheat oven to 350 degrees. Mix together sweet potatoes, sugar, eggs, vanilla, milk, butter, and sprinkle to taste with cinnamon. Pour into 8x8-inch baking dish. In small bowl, combine brown sugar, flour, pecans, and butter. Layer nut topping over sweet potato mixture. Bake 30-40 minutes.
Spinach Soufflé
Recipe from Janet Meyne (Carolyn Vogel’s)
2 pkg frozen chopped spinach
6-8 eggs, beaten
½ cup flour
Salt
Pepper
½ cup butter, melted
½ lb Velveeta cheese, cubed
2 lb carton cottage cheese, drained
½ lb American cheese, cubed
Preheat oven to 350 degrees. Thaw spinach or cook in boiled water until thawed. Drain well and cool. In bowl, add spinach along with eggs, flour, salt, pepper, and butter; stirring to blend while adding. Fold in three cheeses. Spoon into greased 9x13-inch baking dish. Bake for 1 hour.
2 pkg frozen chopped spinach
6-8 eggs, beaten
½ cup flour
Salt
Pepper
½ cup butter, melted
½ lb Velveeta cheese, cubed
2 lb carton cottage cheese, drained
½ lb American cheese, cubed
Preheat oven to 350 degrees. Thaw spinach or cook in boiled water until thawed. Drain well and cool. In bowl, add spinach along with eggs, flour, salt, pepper, and butter; stirring to blend while adding. Fold in three cheeses. Spoon into greased 9x13-inch baking dish. Bake for 1 hour.
Spicy Crispy Fries
Recipe from Sandy Olsen
3 large russet potatoes (1½ lbs)
1 egg white
1 tbls olive oil
1 tbls lime juice
½ tsp chili powder
¼ tsp salt
Cooking spray
Preheat oven to 400 degrees. Scrub potatoes. Cut each lengthwise into 3/8-inch thick ovals, cut each oval into strips. (Or use French fry cutter) Combine egg white and remaining ingredients in a large bowl, blend well with wire whisk. Add potato strips, tossing to coat. Spread strips on two nonstick baking sheets coated with cooking spray, leaving a little space between each. Bake for 25-35 minutes or until crisp, turning occasionally to brown evenly. Serve hot.
3 large russet potatoes (1½ lbs)
1 egg white
1 tbls olive oil
1 tbls lime juice
½ tsp chili powder
¼ tsp salt
Cooking spray
Preheat oven to 400 degrees. Scrub potatoes. Cut each lengthwise into 3/8-inch thick ovals, cut each oval into strips. (Or use French fry cutter) Combine egg white and remaining ingredients in a large bowl, blend well with wire whisk. Add potato strips, tossing to coat. Spread strips on two nonstick baking sheets coated with cooking spray, leaving a little space between each. Bake for 25-35 minutes or until crisp, turning occasionally to brown evenly. Serve hot.
Scalloped Corn
Recipe from Alice Kingsbury
1 can cream style corn
½ can whole kernel corn
(or instead use 1-2 cans of either or)
½ cup milk
(or ½ cup milk for cream style and ¾ cup for whole kernel)
1 cup cracker crumbs
½ small onion, grated or finely chopped
3 tbls pimento (opt)
Salt
Pepper
2 tbls butter
*may add ½ - 1 lb sausage
Preheat oven to 350 degrees. Combine whole kernel corn with ¾ cup of milk or cream style corn with ½ cup of milk. Add crumbs, onion, pimento (if using), and seasons. Pour into casserole and dot with butter. Bake for 30 minutes. *If using sausage, make patties with sausage. Brown in heavy pan. Put some of corn mixture in bottom of casserole. Add sausage and remainder of corn mixture. Dot with butter. Bake for 30 minutes.
1 can cream style corn
½ can whole kernel corn
(or instead use 1-2 cans of either or)
½ cup milk
(or ½ cup milk for cream style and ¾ cup for whole kernel)
1 cup cracker crumbs
½ small onion, grated or finely chopped
3 tbls pimento (opt)
Salt
Pepper
2 tbls butter
*may add ½ - 1 lb sausage
Preheat oven to 350 degrees. Combine whole kernel corn with ¾ cup of milk or cream style corn with ½ cup of milk. Add crumbs, onion, pimento (if using), and seasons. Pour into casserole and dot with butter. Bake for 30 minutes. *If using sausage, make patties with sausage. Brown in heavy pan. Put some of corn mixture in bottom of casserole. Add sausage and remainder of corn mixture. Dot with butter. Bake for 30 minutes.
Roasted Vegetables
Recipe from Sandy Olsen
3 medium onions, cut into wedges
6 small red potatoes, halved
2 medium sweet potatoes, peeled & cut into ¼-inch slices
2 tbls olive oil
1 tsp salt
½ tsp pepper
Preheat oven to 450 degrees. Toss all ingredients together and place on an aluminum-foil-lined baking sheet. Bake for 30 minutes.
3 medium onions, cut into wedges
6 small red potatoes, halved
2 medium sweet potatoes, peeled & cut into ¼-inch slices
2 tbls olive oil
1 tsp salt
½ tsp pepper
Preheat oven to 450 degrees. Toss all ingredients together and place on an aluminum-foil-lined baking sheet. Bake for 30 minutes.
Potato & Cheese Casserole
Recipe from Sandy Olsen
2 lbs baking potatoes, peeled & diced into 2-inch pieces
1 clove garlic, minced or pressed
½ cup green onion, thinly sliced
2 tbls butter or margarine
4 oz cream cheese, softened & cubed
½ cup Half & Half
¾ tsp salt
¼ tsp pepper
8 oz cold Brie or Camembert cheese with rind removed, diced into ½-inch pieces
Thyme or parsley for garnish
Preheat oven to 450 degrees. Cook potatoes in boiling, salted water for 15 minutes or until tender. Drain well. Meanwhile, sauté garlic and green onion in butter for 2 minutes or until softened. Mash potatoes. Beat in garlic, butter mixture, cream cheese, half & half, salt, and pepper. Fold in Brie or Camembert cheese. Place in 1½ quart baking dish. Bake 15 minutes or until top begins to lightly brown. Garnish with thyme or parsley.
2 lbs baking potatoes, peeled & diced into 2-inch pieces
1 clove garlic, minced or pressed
½ cup green onion, thinly sliced
2 tbls butter or margarine
4 oz cream cheese, softened & cubed
½ cup Half & Half
¾ tsp salt
¼ tsp pepper
8 oz cold Brie or Camembert cheese with rind removed, diced into ½-inch pieces
Thyme or parsley for garnish
Preheat oven to 450 degrees. Cook potatoes in boiling, salted water for 15 minutes or until tender. Drain well. Meanwhile, sauté garlic and green onion in butter for 2 minutes or until softened. Mash potatoes. Beat in garlic, butter mixture, cream cheese, half & half, salt, and pepper. Fold in Brie or Camembert cheese. Place in 1½ quart baking dish. Bake 15 minutes or until top begins to lightly brown. Garnish with thyme or parsley.
Patio Potatoes
Recipe from Janet Meyne
8 medium potatoes, unpeeled & diced
1 pkg Dry Onion Soup Mix
1 cup hot water
¼ tsp pepper
1 cube butter or margarine, dotted over top
Dry parsley
Preheat oven to 350 degrees. Dissolve soup mix in hot water. Mix ingredients together. Put potato mixture in 2 quart greased baking dish. Bake, covered, for 1½ hours; stirring 3 times. Uncover and bake 30 minutes longer.
8 medium potatoes, unpeeled & diced
1 pkg Dry Onion Soup Mix
1 cup hot water
¼ tsp pepper
1 cube butter or margarine, dotted over top
Dry parsley
Preheat oven to 350 degrees. Dissolve soup mix in hot water. Mix ingredients together. Put potato mixture in 2 quart greased baking dish. Bake, covered, for 1½ hours; stirring 3 times. Uncover and bake 30 minutes longer.
Millie’s Scalloped Corn
Recipe from Janet Meyne
1½ cups cooked noodles
½ lb Velveeta cheese, cut-up
Salt & Pepper
2 cans cream style corn
Crushed chips (opt)
Preheat oven to 350 degrees. In greased baking dish, combine noodles, cheese, salt, pepper, and corn. Top with crushed chips, if desired. Bake until bubbly.
1½ cups cooked noodles
½ lb Velveeta cheese, cut-up
Salt & Pepper
2 cans cream style corn
Crushed chips (opt)
Preheat oven to 350 degrees. In greased baking dish, combine noodles, cheese, salt, pepper, and corn. Top with crushed chips, if desired. Bake until bubbly.
Grilled Vegetable Trio
Recipe from Gail Christians
1 onion, thinly sliced
2 zucchini, sliced 1-inch thick
¼ cup grated Parmesan
½ tsp dried thyme
½ garlic clove, minced
Dash pepper
2 tbls butter, cut up
2 medium tomatoes, quartered
Prepare grill. Tear off large piece of tin foil for packet. Place onion in center in a single layer. Top with zucchini, cheese, thyme, garlic, pepper, and butter. Fold loosely. Grill on medium heat for 20 minutes. Add tomatoes and grill 20-30 minutes longer until tender.
1 onion, thinly sliced
2 zucchini, sliced 1-inch thick
¼ cup grated Parmesan
½ tsp dried thyme
½ garlic clove, minced
Dash pepper
2 tbls butter, cut up
2 medium tomatoes, quartered
Prepare grill. Tear off large piece of tin foil for packet. Place onion in center in a single layer. Top with zucchini, cheese, thyme, garlic, pepper, and butter. Fold loosely. Grill on medium heat for 20 minutes. Add tomatoes and grill 20-30 minutes longer until tender.
Gourmet Potatoes
Recipe from Sue Olsen
6 medium potatoes
2 cups shredded Cheddar cheese
¼ cup butter
1 cup sour cream
1/3 cup chopped onion
1 tsp salt
¼ tsp pepper
2 tbls butter, cut-up
Paprika
Preheat oven to 350 degrees. Scrub potatoes. Cook potatoes in skin. Cool. Peel & shred coarsely. Almost melt cheese with butter (can melt in microwave if desired). Blend in sour cream, onion, and seasonings. Fold in potatoes and turn into greased 2-quart baking dish. Dot with butter and sprinkle with paprika. Bake, uncovered, for 45 minutes, or a little longer if cold.
6 medium potatoes
2 cups shredded Cheddar cheese
¼ cup butter
1 cup sour cream
1/3 cup chopped onion
1 tsp salt
¼ tsp pepper
2 tbls butter, cut-up
Paprika
Preheat oven to 350 degrees. Scrub potatoes. Cook potatoes in skin. Cool. Peel & shred coarsely. Almost melt cheese with butter (can melt in microwave if desired). Blend in sour cream, onion, and seasonings. Fold in potatoes and turn into greased 2-quart baking dish. Dot with butter and sprinkle with paprika. Bake, uncovered, for 45 minutes, or a little longer if cold.
Cukes & Onions
Recipe from Janet Meyne
1 cup Miracle Whip
2 tbls prepared mustard
1/3 cup sugar
½ cup cream (or Half & Half)
1/3 cup vinegar
Salt & pepper, to taste
4 - 5 large cucumbers, peeled & sliced
1-2 sweet red onions, sliced
Mix first 6 ingredients. Pour over cucumbers and onions.
1 cup Miracle Whip
2 tbls prepared mustard
1/3 cup sugar
½ cup cream (or Half & Half)
1/3 cup vinegar
Salt & pepper, to taste
4 - 5 large cucumbers, peeled & sliced
1-2 sweet red onions, sliced
Mix first 6 ingredients. Pour over cucumbers and onions.
Creamed Peas over Potatoes
Recipe from Gail Christians
Basic white sauce: (for cream peas)
3 tbls margarine
3 tbls flour
Salt
Pepper
½ can of pea juice
1 can peas, juice reserved
Potatoes, cooked
Melt margarine in saucepan. Add flour, salt, and pepper; then quickly pour in reserved pea juice, stirring constantly until thickened. After sauce is thickened, add peas. Serve over potatoes.
Basic white sauce: (for cream peas)
3 tbls margarine
3 tbls flour
Salt
Pepper
½ can of pea juice
1 can peas, juice reserved
Potatoes, cooked
Melt margarine in saucepan. Add flour, salt, and pepper; then quickly pour in reserved pea juice, stirring constantly until thickened. After sauce is thickened, add peas. Serve over potatoes.
Company Beets with Pineapple
Recipe from Janet Meyne
2 tbls brown sugar
1 tbls cornstarch
¼ tsp salt
1 (9 oz) can pineapple tidbits (1 cup)
1 tbls butter
1 tbls lemon juice
1 (16 oz) can sliced beets, drained
Combine brown sugar, cornstarch, and salt in saucepan. Stir in pineapple (with syrup). Cook, stirring constantly until mixture thickens and bubbles. Add butter, lemon juice, and beets. Heat through about 5 minutes.
2 tbls brown sugar
1 tbls cornstarch
¼ tsp salt
1 (9 oz) can pineapple tidbits (1 cup)
1 tbls butter
1 tbls lemon juice
1 (16 oz) can sliced beets, drained
Combine brown sugar, cornstarch, and salt in saucepan. Stir in pineapple (with syrup). Cook, stirring constantly until mixture thickens and bubbles. Add butter, lemon juice, and beets. Heat through about 5 minutes.
Chili-Roasted Potatoes
Recipe from Sandy Olsen
2 tbls water
2 tbls lemon juice
1 tbls olive oil
1 tsp Worcestershire sauce
1 tsp Thai chili paste (such as Dynasty)
½ tsp dried oregano
¼ tsp salt
¼ tsp ground cumin
¼ tsp ground red pepper
4 red potatoes (about 1½ lbs), each cut into 6 wedges
1 red onion, cut into 6 wedges
1 red bell pepper, seeded & cut into ½-inch strips
8 garlic cloves, peeled
Preheat oven to 400 degrees. Combine first 9 ingredients in a large bowl, stir with a whisk. Add potatoes, onion, bell pepper, and garlic; toss well to coat. Arrange vegetable mixture in a single layer in a shallow roasting pan. Bake for 35 minutes or until potatoes are tender, stirring after 20 minutes.
2 tbls water
2 tbls lemon juice
1 tbls olive oil
1 tsp Worcestershire sauce
1 tsp Thai chili paste (such as Dynasty)
½ tsp dried oregano
¼ tsp salt
¼ tsp ground cumin
¼ tsp ground red pepper
4 red potatoes (about 1½ lbs), each cut into 6 wedges
1 red onion, cut into 6 wedges
1 red bell pepper, seeded & cut into ½-inch strips
8 garlic cloves, peeled
Preheat oven to 400 degrees. Combine first 9 ingredients in a large bowl, stir with a whisk. Add potatoes, onion, bell pepper, and garlic; toss well to coat. Arrange vegetable mixture in a single layer in a shallow roasting pan. Bake for 35 minutes or until potatoes are tender, stirring after 20 minutes.
Carrot Casserole
Recipe from Janet Meyne
½ lb bacon, chopped
1 medium onion, diced
2 lbs carrots, cut into thick slices
½ cup brown sugar
1 can tomato soup
Preheat oven to 350 degrees. Fry bacon and drain, set aside. Brown onion until tender, set aside. Cook carrots until tender. Combine all in baking dish and bake 30 minutes.
½ lb bacon, chopped
1 medium onion, diced
2 lbs carrots, cut into thick slices
½ cup brown sugar
1 can tomato soup
Preheat oven to 350 degrees. Fry bacon and drain, set aside. Brown onion until tender, set aside. Cook carrots until tender. Combine all in baking dish and bake 30 minutes.
Calico Bean Bake
Recipe from Sue Olsen
½ lb ground beef
¼ lb bacon
½ cup ketchup
¾ cup brown sugar
1 tsp salt
1 (#2) can of Pork & Beans
1 (#2) can of red kidney beans
1 (#1) can of lima beans
1 tsp dry mustard
½ cup diced onion (or onion flakes)
2 tbls vinegar
Preheat oven to 325 degrees. Brown beef with bacon, drain well. Combine all ingredients together. Bake, uncovered, for 1 hour. Serves 12. (Freezes well)
½ lb ground beef
¼ lb bacon
½ cup ketchup
¾ cup brown sugar
1 tsp salt
1 (#2) can of Pork & Beans
1 (#2) can of red kidney beans
1 (#1) can of lima beans
1 tsp dry mustard
½ cup diced onion (or onion flakes)
2 tbls vinegar
Preheat oven to 325 degrees. Brown beef with bacon, drain well. Combine all ingredients together. Bake, uncovered, for 1 hour. Serves 12. (Freezes well)
Baked Bean Combo
Recipe from Sue Olsen
½ lb bacon
1 cup chopped onion
½ cup ketchup
¾ cup brown sugar
2 tsp vinegar
1 tsp salt
1 tsp prepared mustard
1 can of Van Kamps Pork N’ Beans
1 can of lima beans, drained well
1 can of kidney beans, drained well
Preheat oven to 350 degrees. Brown bacon and onion, drain well. Combine bacon mixture with remaining ingredients. Bake for 40 minutes. (Can use more Pork N’ Beans and less lima and kidney beans, if desired)
½ lb bacon
1 cup chopped onion
½ cup ketchup
¾ cup brown sugar
2 tsp vinegar
1 tsp salt
1 tsp prepared mustard
1 can of Van Kamps Pork N’ Beans
1 can of lima beans, drained well
1 can of kidney beans, drained well
Preheat oven to 350 degrees. Brown bacon and onion, drain well. Combine bacon mixture with remaining ingredients. Bake for 40 minutes. (Can use more Pork N’ Beans and less lima and kidney beans, if desired)
Apple Mallow Yambake
Recipe from Janet Meyne
2 apples, peeled & sliced
1/3 cup chopped pecans
½ cup brown sugar
½ tsp cinnamon
2 big cans yams, drained
¼ cup margarine, cut up
2 cup miniature marshmallows
Preheat oven to 350 degrees. Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers of apples and yams in 1½ quart baking dish; dot with margarine and cover. Bake for 35-40 minutes. Sprinkle marshmallows over yams and apples. Broil until lightly browned.
2 apples, peeled & sliced
1/3 cup chopped pecans
½ cup brown sugar
½ tsp cinnamon
2 big cans yams, drained
¼ cup margarine, cut up
2 cup miniature marshmallows
Preheat oven to 350 degrees. Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers of apples and yams in 1½ quart baking dish; dot with margarine and cover. Bake for 35-40 minutes. Sprinkle marshmallows over yams and apples. Broil until lightly browned.
Seafood Chowder
Recipe from Jacey Sakoff
4 medium red potatoes, cut into 1-inch cubes
1 cup chopped onions
1 tbls butter
1 cup sliced carrots
1 cup sliced celery
1 cup diced red bell pepper
2 cans (6.5 oz) minced clams, strained & juice reserved
2 (14.5 oz) cans chicken broth
½ tsp salt
¼ tsp pepper
¾ cup flour (I omit this)
2 cups Half & Half
1 lb fresh bay scallops
1 lb frozen cooked shrimp, shelled & de-veined
Snipped fresh parsley
Prep veggies. Melt butter in Dutch oven over medium heat. Add onion and cook 3 minutes. Add potatoes, carrots, celery, bell pepper, clam juice, chicken broth, salt, and pepper. Bring to a boil and cover. Reduce heat and simmer 3 minutes until potatoes are barely tender. Whisk Half & Half and flour until smooth in bowl. Add clams, scallops, and shrimp to chowder. Whisk in flour mixture. Return to boil. Cook 2 minutes until thick.
4 medium red potatoes, cut into 1-inch cubes
1 cup chopped onions
1 tbls butter
1 cup sliced carrots
1 cup sliced celery
1 cup diced red bell pepper
2 cans (6.5 oz) minced clams, strained & juice reserved
2 (14.5 oz) cans chicken broth
½ tsp salt
¼ tsp pepper
¾ cup flour (I omit this)
2 cups Half & Half
1 lb fresh bay scallops
1 lb frozen cooked shrimp, shelled & de-veined
Snipped fresh parsley
Prep veggies. Melt butter in Dutch oven over medium heat. Add onion and cook 3 minutes. Add potatoes, carrots, celery, bell pepper, clam juice, chicken broth, salt, and pepper. Bring to a boil and cover. Reduce heat and simmer 3 minutes until potatoes are barely tender. Whisk Half & Half and flour until smooth in bowl. Add clams, scallops, and shrimp to chowder. Whisk in flour mixture. Return to boil. Cook 2 minutes until thick.
Gen’s Broccoli Cheese Soup
Recipe from Janet Meyne
2 tbls butter
2 tbls chopped onion
3 tbls flour
½ tsp salt
1/8 tsp pepper
1 (14½ oz) can chicken broth
1 (10 oz) pkg frozen chopped broccoli
1½ cups milk
1 cup Velveeta cheese, cubed
Sauté onions in butter, then add flour. In separate pan cook broccoli in chicken broth until done. Do not drain. Stir in salt, pepper, onion mixture, and cheese. Add milk and cook until thickens.
2 tbls butter
2 tbls chopped onion
3 tbls flour
½ tsp salt
1/8 tsp pepper
1 (14½ oz) can chicken broth
1 (10 oz) pkg frozen chopped broccoli
1½ cups milk
1 cup Velveeta cheese, cubed
Sauté onions in butter, then add flour. In separate pan cook broccoli in chicken broth until done. Do not drain. Stir in salt, pepper, onion mixture, and cheese. Add milk and cook until thickens.
Fish & Clam Chowder
Recipe from Gail Christians
1 (16 oz) pkg frozen flounder, cod, or haddock fillets
2 tbls vegetable oil
1 medium green pepper, cut into thin strips
1 garlic clove, minced
1 (16 oz) can tomatoes, un-drained
1 (8 oz) bottle clam juice
¼ tsp dried basil
¼ tsp pepper
1 (10 oz) can whole baby clams, un-drained
Let frozen fish fillets stand at room temp 10 minutes to thaw slightly; then cut into bite-size pieces. Meanwhile, in 4-quart saucepan over medium heat, heat oil and cook green pepper, onion, and garlic until vegetables are tender, stirring occasionally. Add tomatoes, clam juice, basil, pepper, and fish; bring to a boil over high heat. Reduce heat to low; cover and simmer 10 minutes. Add clams with their liquid; cook until heated through and fish flakes.
1 (16 oz) pkg frozen flounder, cod, or haddock fillets
2 tbls vegetable oil
1 medium green pepper, cut into thin strips
1 garlic clove, minced
1 (16 oz) can tomatoes, un-drained
1 (8 oz) bottle clam juice
¼ tsp dried basil
¼ tsp pepper
1 (10 oz) can whole baby clams, un-drained
Let frozen fish fillets stand at room temp 10 minutes to thaw slightly; then cut into bite-size pieces. Meanwhile, in 4-quart saucepan over medium heat, heat oil and cook green pepper, onion, and garlic until vegetables are tender, stirring occasionally. Add tomatoes, clam juice, basil, pepper, and fish; bring to a boil over high heat. Reduce heat to low; cover and simmer 10 minutes. Add clams with their liquid; cook until heated through and fish flakes.
Corn Chowder
Recipe from Janet Meyne
5 slices bacon, fried crisp & crumbled
½ cup chopped onion
½ cup chopped celery
2 cups diced, cooked potatoes
1 can cream style corn
2 cups milk
Salt
Pepper
Sauté onion and celery in bacon grease. Combine all ingredients and heat over low heat.
5 slices bacon, fried crisp & crumbled
½ cup chopped onion
½ cup chopped celery
2 cups diced, cooked potatoes
1 can cream style corn
2 cups milk
Salt
Pepper
Sauté onion and celery in bacon grease. Combine all ingredients and heat over low heat.
Chicken Wild Rice Soup
Recipe from Janet Meyne
4 boneless skinless chicken breasts, cooked & diced
½ lb wild rice, cooked & drained (45 min’s)
4 cups hot chicken base
½ cup butter
1 bunch green onions, finely chopped
3-4 stalks celery, finely chopped
1 cup (plus or minus) Wondra flour
½- 1 cup cream (Half & Half)
Couple 1-inch slices of Velveeta cheese, to taste
1 small bag of slivered almonds
Sliced mushrooms (optional)
Sauté butter, green onions, and celery. Add flour. Gradually pour and stir with wire whisk hot chicken base. Add cream, wild rice, and chicken. Cook for a while until good and hot. Then add cheese, almonds, and mushrooms (if desired).
4 boneless skinless chicken breasts, cooked & diced
½ lb wild rice, cooked & drained (45 min’s)
4 cups hot chicken base
½ cup butter
1 bunch green onions, finely chopped
3-4 stalks celery, finely chopped
1 cup (plus or minus) Wondra flour
½- 1 cup cream (Half & Half)
Couple 1-inch slices of Velveeta cheese, to taste
1 small bag of slivered almonds
Sliced mushrooms (optional)
Sauté butter, green onions, and celery. Add flour. Gradually pour and stir with wire whisk hot chicken base. Add cream, wild rice, and chicken. Cook for a while until good and hot. Then add cheese, almonds, and mushrooms (if desired).
Cheese & Broccoli Soup
Recipe from Janet Meyne
6 cups water
1 cup chopped celery
1 cup chopped onion
3 chicken bullion cubes
3 cups cubed potatoes
3 cups chopped vegetables (broccoli, cauliflower, & carrots)
¾ of 2 lb Velveeta block, cubed
2 cans chicken soup (broth?)
Combine first 4 ingredients and boil for 10 minutes. Add potatoes and vegetables; boil 20 minutes. Then add Velveeta and soup.
6 cups water
1 cup chopped celery
1 cup chopped onion
3 chicken bullion cubes
3 cups cubed potatoes
3 cups chopped vegetables (broccoli, cauliflower, & carrots)
¾ of 2 lb Velveeta block, cubed
2 cans chicken soup (broth?)
Combine first 4 ingredients and boil for 10 minutes. Add potatoes and vegetables; boil 20 minutes. Then add Velveeta and soup.
Bean Soup
Recipe from Gail Christians
1 lb dried Great Northern beans or pinto beans, rinsed
1 large ham hock or ham bone
1 large onion, diced
1 cup flour
4 eggs
1 can diced tomatoes or Rotel, if desired
In large pan, place dried beans and water to fill pan approx ¾’s full. Soak overnight; or bring to a boil and cook for 2 minutes; let sit for 1 hour, covered. Add the ham hock and onions. Bring to a boil, turn down heat, and simmer for several hours until beans are tender. Remove ham hock from beans, remove meat and return back to the soup. Meanwhile, mix together flour and eggs (add eggs one at a time). Drop by tablespoons into hot beans. Turn dumplings one time. Add salt and pepper to taste. May add tomatoes or Rotel if desired.
1 lb dried Great Northern beans or pinto beans, rinsed
1 large ham hock or ham bone
1 large onion, diced
1 cup flour
4 eggs
1 can diced tomatoes or Rotel, if desired
In large pan, place dried beans and water to fill pan approx ¾’s full. Soak overnight; or bring to a boil and cook for 2 minutes; let sit for 1 hour, covered. Add the ham hock and onions. Bring to a boil, turn down heat, and simmer for several hours until beans are tender. Remove ham hock from beans, remove meat and return back to the soup. Meanwhile, mix together flour and eggs (add eggs one at a time). Drop by tablespoons into hot beans. Turn dumplings one time. Add salt and pepper to taste. May add tomatoes or Rotel if desired.
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