We like to cook and we like to share our recipes.
Here are a few you might enjoy.
THREE CHEESE PASTA OLIVE SALAD Cam Waguespack
1 (8-oz.) pkg pasta shells 1/2 c. grated Gouda cheese
cooked per pkg. directions 6 T. chopped fresh basil
1 c. brine-cured black olives, chopped 1/2 c. red wine vinegar or
1 c. chopped red bell pepper basil vinegar
1 c. crumbled Feta cheese (4 oz.) 3/4 c. olive oil
1 pinch sugar
In a bowl, combine prepared pasta, olives, red bell pepper and cheeses.
In a separate bowl, whisk together basil, vinegar, olive oil and sugar.
Pour the liquid over the pasta mixture. Chill at least 2 hours (or up to 8 hours) before serving. Serves 6 to 8.
MARILYN'S HOT CHICKEN SALAD Marilyn Henze
3 c. cooked chicken, diced
2 hard-cooked eggs, chopped
4 oz. can sliced mushrooms, drained
1/2 c. mayonnaise
1/4 c. stuffed green olives, sliced
Combine the above and spread over 6 thin slices of bread with crusts removed in a 9" x 13" greased pan. (She uses glass.)
Next put 6 more slices of thin bread with crusts removed on top of chicken mixture.
Combine: 1 can of cream of chicken with mushrooms soup
1 c. sour cream
2 c. shredded cheddar cheese
Refrigerate overnight.
Next morning, remove from refrigerator 1 hour ahead of baking.
Add 1 cup shredded cheddar cheese and bake at 325 degrees if using glass dish or 350 degrees if metal, for 45 minutes.
Tip: "I baked 3 chicken breasts with Catalina dressing drizzled on top for flavor for 45 minutes at 350 degrees."
Optional second tip: "Then I sprinkled dry "Stove Top" stuffing mix on top (1 cup).
MAUDE'S NO CRUST QUICHE Marilyn Jenkins
3/4 c. chopped green pepper 1 lb. cream cheese, cubed and
3/4 c. chopped onion softened
1-1/2 c. sliced fresh mushrooms 1-1/2 c. shredded cheddar
1-1/2 c. chopped zucchini cheese
1 clove garlic, minced 2 c. bread cubes
3 T. vegetable oil 1 tsp. salt
6 eggs, beaten 1/4 tsp. pepper
1/2 c. whipping cream
Saute the first five ingredients in oil until zucchini is crisp and tender. Cool. In a mixing bowl, beat eggs with whipping cream. Add cream cheese and mix. Add the remaining ingredients and stir well. Mix in cooked veggies. Pour into 10" greased springform pan. Bake at 350° for 1 hour or until set in center. Cool for 10 minutes before serving or serve at room temperature. Serves 12 to 16.
MELON IN RUM-LIME JUICE Sandy Allen
2/3 c. sugar 1 cantaloupe
1 c. water 1 honeydew
1 tsp. grated lime rind 1/2 watermelon
1/2 c. light rum 1 c. fresh blueberries
6 tsp. lime juice
Mix sugar with water. Bring to boil; simmer 5 minutes until the consistency is like that of thick syrup. Add lime rind; cool. Stir in rum and lime juice. Chill. Pour over fruit and serve.
SUGARED PECANS Elaine Horne
1 egg white 1/2 c. sugar
1 tsp. cold water 1/2 tsp. cinnamon
1 lb. pecans 1/4 tsp. salt
In a large bowl, whip together egg white and water. Add pecans and stir to coat. Combine sugar, cinnamon and salt. Sprinkle over the pecans and stir gently to coat. Spoon onto a greased cookie sheet and bake at 225° for 1 hour, stirring every 15 minutes.
After we put together a cookbook, which we used as a fundraiser, we posed for this picture in aprons.
Margarita Caesar Salad Eleanor Sigmon
Salad
1 large head romaine lettuce, torn
4 oz. Monterey Jack cheese, shredded
1 sweet red pepper, cut into strips
1/4 c. fresh cilantro, chopped
Combine above ingredients in large bowl.
Dressing
1/3 c. canola oil
1/4 c. lime juice
1-1/2 T. tequila
1-1/2 tsp. Triple Sec
1 clove garlic, minced
1/2 - 1 serrano chile, seeded and finely chopped
1/4 tsp. salt
1/4 tsp. ground cumin
2 T. egg substitute
Prepare dressing by mixing all ingredients with a wire whisk. Cover and chill. When ready to serve, add dressing and toss salad gently. Salt the rims of salad plates by rubbing with a lime wedge and rolling the rim of plate in kosher salt. Garnish with lime wedges and tortilla chips. Serves 4 - 6.
Sangria Nan Hunter
1/4 c. sugar
1 bottle dry red wine
2 c. fresh orange juice
1/2 c Cointreau or Triple Sec
1 medium orange
Dissolve the sugar in a mixture of wine, orange juice and Cointreau or Triple Sec. (Grand Marnier is also a good substitute.) Chill and serve with ice cubes. Garnish with thin slices of orange. Yield: 6 cups
Chicken Salad Joan Brown
3 c, chicken, roasted and cubed
1 c. seedless red grapes
1 c. sliced celery
1/3 c. sliced green scallions
1/2 c. chopped walnuts
1/2 tsp. salt
3/4 c. mayonnaise
Combine all ingredients.
Note: You may wish to increase the amount of walnuts; check by tasting.
Makes 5-1/2 cups. Serves 4.
Bavarian Cream Cheri Romley
2 pkgs. strawberry Jello
1/2 pt. whipping cream
1 lg. can sliced peaches
Cool Whip or whipped cream for topping
Prepare Jello according to package instructions. Refrigerate until it starts to firm up. Drain the peaches and process in a blender or mash with a fork. Beat the whipping cream until stiff. Combine Jello, whipping cream and peaches. Refrigerate until ready to serve. Serve with Cool Whip or whipped cream.
We had a Mexican potluck at Beth Niebuhr's to taste some recipes for the favor/recipe book which will be given to attendees of the President's Reception and Dinner at the 2010 International Convention in Phoenix.
Here are some of those recipes:
White Sangria Eleanor Sigmon
3 1/2 c. dry white wine, chilled
1/2 c. Cointreau or any orange liqueur
1 (10 oz.) bottle club soda
1/4 c. sugar
Ice cubes
1 orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
Combine wine, liqueur and sugar and stir in a large clear glass pitcher.
Add club soda, ice and fruit just before serving. Pour into white wine glasses and garnish with mint.
Yield: 6 servings
Chile Rellenos Casserole Elaine Horne
15-oz. can whole green chiles
1 lb. Monterey Jack cheese
2 T. flour
4 T. butter
1 dozen eggs
12-oz. can evaporated milk
Preheat oven to 350 degrees and grease a 9- by 11- inch casserole dish.
Remove the seeds from the green chiles. Slice the cheese into 1/4 inch slices. Layer the green chiles, then the cheese in the casserole dish. Sprinkle flour and butter on top, then add another layer of green chiles and cheese.
In a large mixing bowl, mix the eggs and evaporated milk together using an electric mixer or by hand. Pour this mixture over the casserole.
Bake at 350 degrees for 1 hour. Top with olives, green onions or avocado slices. Cut into squares and served. Can be served with sour cream, salsa or enchilada sauce.
Makes 12 servings.
Here are some recipes from our meetings:
Overnight Coffeecake Bev Wright
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
2/3 cup butter or margarine, softened
2 eggs
1 cup buttermilk (or sour milk)
1 cup apples (peeled, cored, & chopped)
1/2 cup chopped walnuts or pecans
1. Mix flour, baking powder, soda, salt, and 1 teaspoon cinnamon in a bowl and set aside.
2. In another bowl, cream granulated sugar, 1/2 cup brown sugar, and butter.
3. Mix in eggs, buttermilk, and flour mixture. Fold in apples.
4. Pour into 9x13" greased baking pan. For topping, combine remaining 1/2 cup brown sugar, nuts, and 1 teaspoon cinnamon and sprinkle over batter.
5. Cover with foil and refrigerate overnight.
6. Next morning, uncover and let stand about 30 minutes. Bake approx. 45 min in a 350 degree oven.
7. Drizzle with white frosting before serving.
Marilyn's Extra Care Fresh Apple Cake Marilyn Henze
2 c. sugar
3 c. diced peeled apples (3 or 4 large or 5 or 6 medium)
2 eggs
1 cup oil
1/2 cup water
2 1/2 cups flour
1 tsp. salt
1 tsp. soda
2 tsp. baking powder
3/4 tsp cinnamon
1 cup chopped pecans
1 pkg. (6 oz.) butterscotch morsels
Mix sugar, eggs, and oil. Add water and dry ingredients alternately. Mix
well; add apples and nuts. Pour into greased and floured 9 x 13 pan.
Sprinkle butterscotch morsels over top of batter. Bake 1 hour at 350°.
Pumpkin Stuffed French Toast Marilyn Jenkins
12 eggs
1 can (30 ounces) pumpkin pie filling
1 can (12 ounces) evaporated milk
1 t. cinnamon
1 t. vanilla
1 loaf French bread, (the long smaller round kind) sliced ½ inch thick
Cream cheese
1 c. pecan pieces
Confectioners¹ sugar
Maple syrup
In a very large bowl, combine eggs, pie filling, milk, cinnamon and vanilla.
Grease 13X9-in. glass baking dish
Spread a thin coating of softened cream cheese on one side of each slice of
French toast
Fit one layer of bread in the baking dish, layer a second layer over the
first, then layer on top of pieces the third layerSSSSprinkle pecans pieced
between layers and on topSS
Pour the pumpkin mixture all over the bread. Cover with saran wrap and
refrigerator over night.
Bake uncovered at 350 for 60-75 minutes or until knife inserted into the
center comes out clean.
"very yummy"
Quick Oatmeal Cake Mary Schroer
Pour 1 1/2 cups boiling water over 1 cup oats and let stand 20 min.
Cream 1/2 cup shortening with 1 cup brown sugar and 1 cup sugar.
Add 2 eggs and beat well. Add oat mixture and beat well.
Add 1 1/2 cups flour, 1 tsp. soda, 1/2 tsp. salt and 1/2 tsp. cinnamon.
Mix well and put in a well greased pan for 35 min. at 375 degrees.
Topping:
Mix while cake bakes and spread over cake as soon as you take it from the
oven:
6 tbs. butter, melted.
1/2 cup brown sugar
1/4 cup canned milk (evaporated)
1/2 cup chopped nuts
1 cup coconut
" I use a square pan. If I double the recipe I use a 9 by 13 pan.
There will be some extra so I usually make a smaller pan too.
I have a convection oven so baking time can vary depending on the pan and
oven you use. I use the trusty toothpick to tell when it is done."
"Scrumptious!"
Bacon Breakfast 12 servings Bev Wright
1 lb. bacon, cut into 1" pieces
1 pkg. (2 lb.) frozen hash browns, thawed (I used potatoes o'brien containing onions & peppers)
3/4 cup of milk 12 eggs
2 cups of shredded Cheddar cheese (16 oz.)
1/2 teaspoon of salt and pepper each
1. Cook bacon until crisp. In large bow, beat milk and eggs with wire whisk.
2. Spray 13x9" backing dish with cooking spray. Spread half of hash browns in baking dish. Sprinkle with 1 cup of cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover. Refrigerate 8 hours or overnight.
3. Heat over to 325 degrees F. Uncover. Bake 50 min. or until thermometer inserted in center reads 160 degrees F. Sprinkle with remaining 1 cup of cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand for 5 minutes.