Favorite Recipes
Vegetable Dip
submitted by: Barbara Layton
(served at the 2007 Advisory Board luncheon)
1 cup fresh spinach
1 cup fresh parsley
1 cup Hellman's mayonnaise
1/2 cup green onions..tops and all
1 teaspoon salt
2 Tsp pepper
Blend until creamy
Grape Sugar Free Dessert
Submitted by: Saundra Patterson
(served at our 2007 Christmas luncheon)
2 large bunches of grapes - whole
1 cup sour cream
1 cup LIGHT brown sugar (sweetened with Splenda)
1 tsp almond flavoring
Seedless red or green grapes
Slivered almonds
Marinate grapes in above ingredients for 24 hours; then serve with slivered almonds over top.
From Elizabeth Chism - (served at the 2007 Library Challenge Makes 24)
Preheat oven to 350 degrees
1/2 cup Sweetened condensed milk
2cups Shredded coconut
1 teaspoon Almond extract
Combine milk and coconut. Add almond extract. Drop by teaspoons full on a greased cookies sheet. Bake at 350 for 10 minutes or until coconut gets slightly brown. Remove cookies immediately from cookie sheet.
Elizabeth's experience when baking these cookies is to have a cold cookie sheet in the refrigerator to transfer the warm cookie to. Place cold cookie sheet on a cake rack to cool. If cookies are not removed as soon as taken from the oven they stick to the cookien sheet , requiring a chisel to remove them. CHECK OUT JOANNE'S TIP BELOW
From Joanne Massengill - This is a baking tip:
Line your cookie sheet or pan with parchment paper and you won't have to grease it. Parchment paper is available in the grocery store area where you find the waxed paper and freezer paper. Joanne said when the cookies finish baking pull the parchment paper with the cookies off the pan onto a cooling rack to cool. It works - they will not stick!
From Carolyn Pence (served at the Christmas Luncheon)
Lemon Pecan Bars
Crust:
1 cup flower
1/2 cup butter
Combine butter and floue and spread in bottom of 9"X12" pan
Bake 12 minutes at 350
Mix together:
2 beaton eggs
1/2 cup coconut
1 Tbs flour
1/2 tsp salt
1 1/2 cup brown sugar
1 cup chopped pecans
1/2 tsp backing powder
Mix above ingredients and spread on top of baked crust, retrun to oven and back 30 minutes longer at 350 degrees.
Cool and frost with thin frosting made with 1 1/2 cups sifted powder sugar mixed with ebnough lemon juice to make it spread evenly.
Cut into bars.
From Nancy Darnell
Easy Christmas Wassail
1 can (12 oz.) frozen cranberry juice
1 can (12 oz.) frozen apple juice
1 cup sugar
6 inches stick cinnamon (broken)
1/4 tsp. whole cloves
12 whole allspice berries
1 lemon, sliced
Prepare the juices according to directions. combine juices
and sugar in a
5-quart pan. Tie spices in a cheesecloth or pantyhose bag
and place in the pan. Addlemon slices. Cook about 15
minutes, simmering to let the spice flavors infuse. Serve
hot in mugs.
From Halya Barrera
Vegetable Bread
3 cans biscuit cut in 1/4
1/2 lb fried and crumbled bacon
3/4 c chopped green pepper
3/4 c chopped red pepperundt p
3/4 c chopped white onion
3/4 c chopped celery
1/2 c parmesan cheese or cheddar
1 1/2 sticks oleo
melt butter and saute vegetables, then mix all ingrediants and pour into a greased bundt . Bake at 350 for 30 min
enjoy!!!
From Barbara Layton
Broccoli Slaw (served at the December luncheon)
Mix
1 pakg broccoli slaw
1/2 cup toasted slivered almonds
1/2 cup sunflower kernels
green onions, sliced thin (optional - I didn't use any)
Mix
1/2 cup oil
1/2 cup vinegar
2 tablespoon sugar
2 seasoning packets from ramen noodles (I used oriental)
Stir both mixtures together
Stir in 2 pkgs of Ramen noodles (crushed)
Refrigerate
From LaRue Calisesi
Golden Jalapeno Corn Bread (served at December luncheon)
2 Cups Corn Meal
1 Cup flour
4 tsp. baking powder
1/2 tsp. salt
1/2 cup vegetable oil
3 eggs, beaten
2 cups milk
1 large sweet onion, chopped fine
1 can cream style corn
1/2 cup chopped jalapeno peppers (about 4 peppers, cleaned out so they won't be too hot)
2 cups grated cheddar cheese
1 lb. Owens Regular sausage, cooked and crumbled
1/4 cup pimento, drained
Mix in order given, spray a 9X13 pan with Pam and bake in a 400 degree oven for 35-40 minutes, or until slightly browned around the edges.
From Jean Gribi
FROM NANCY DARNELL:
I saw this recipe on TV Wednesday and made it tonight for
Wayne and the kids. It was a huge hit! Racheal Ray says it
is supposed to be ready in 30 minutes, but it took about 40
minutes start to finish. It makes a 9" x 13" casserole.
Racheal Ray's Italian Chicken Pot Pie
Combine and saute in a large pan:
2 tbsp. oil
1 small bag frozen pearl onions _or_ 2 med. onions, chopped
3 ribs celery, chopped
1 pkg fresh mushrooms, sliced
10 - 12 baby carrots, sliced in circles
4 cloves garlic, chopped
When the onion is clear, add 1/4 c. flour. Stir to coat the
vegetables. Stir in 1 can chicken broth and 1/2 pint heavy
whipping cream. Reduce heat. Add some salt and pepper.
Remove all skin and bones from one cooked rotisserie
chicken. Chop the meat and add to the pot. Stir in 1 pint
of tiny tomatoes, 1/2 c. chopped fresh parsley, 1 pkg
chopped fresh basil, and 1 cup frozen peas.
Transfer mixture to a 9" x 13" casserole. Slice one log of
Italian flavor polenta into 1/4" slices. Cover top of the
casserole with overlapped slices of polenta and sliced
mozzarella cheese (I used queso asadero instead). Heat
about 15 minutes in a 350 degree oven until the cheese is melted.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From Teresa Beck (served at the Sewing Room Hop)
Garden Fresh Tortellini Salad - The Silver Palate Good Times Cookbook, Rosso and Lukins
1 pound good quality fresh or frozen spinach tortellini
1 pound good quality fresh or frozen egg tortellini
1head broccoli (1 pound) broken into florets and tender stems sliced
1 pound carrots, peeled and cut diagonally into ¼ inch slices
3 leeks (white part and two inches of green well rinsed, dried and cut into thin julienne
1 large sweet red pepper, cored, seeded, and cut into julienne
1 large sweet yellow pepper, cored, seeded and cut into julienne
½ cup chopped fresh basil
1 egg yoke
2 tablespoon fresh lemon juice
1 tablespoon Dijon style mustard
1 tablespoon balsamic vinegar
1 cup vegetable oil
½ cup olive oil
1 teaspoon dried thyme
finally grated zest of one orange
Salt and freshly ground pepper, to taste
Cook the tortellini in boiling salted water according to package instructions. Drain thoroughly and place in a large bowl.
Cook the broccoli florets, stems, and carrots separately in boiling salted water just until tender. Drain and combine with tortellini.
Blanch the julienne leeks 1 minute in boiling waster; drain. Add leeks, red and yellow peppers, and fresh basil to the salad and toss to combine.
Process the yoke, lemon juice, mustard, and vinegar in the food processor fitted with a steel blade for 30 seconds. With the machine running, pour the oils in a thin steady stream through the feed tube to make a light mayonnaise. Add the thyme, orange zest, and salt and pepper to taste. Process to combine.
Pour the dressing over the salad and toss to coat thoroughly, Serve at room temperature or slightly chilled.
8 to 10 portions - Enjoy!
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
