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RECIPES

 
 
       2011 Kincaid Park

 


 



Kate Gerlek's Asian Peanut Dip

Brought to Saturday Snowshoe toward Berry Pass 3/12/2011



   1/2 c natural peanut butter

   1/3 c silken tofu

   3 Tbls light brown sugar

   2 Tbls fresh lime juice

   2 Tbls low-sodium soy sauce

   1/2 to 3/4 tsp crushed red pepper

   2 cloves garlic, crushed

 

   Combine all in a blender or cuisinart.

 

   You can thin it with warm water and use the dip as a sauce or salad dressing.

 

 


                                             Texas Sheet Cake 


Brought to Ski & Jambalaya Party at Gail & Harry's  3/11/2011

Recipe by Dona Bushong 


Total preparation and cooking time: 1:00
Serves 12 

2 cups of sugar
2 cups of flour 

1 /2 cup butter 

4 tablespoons cocoa 

1 cup coffee 

1/2 cup buttermilk  

2 eggs  

1 teaspoon baking soda
1 teaspoon cinnamon  

1  teaspoon vanilla extract

Icing 

1/2 cup butter  

4 tablespoons cocoa
6 tablespoons milk 

1 box powdered sugar 

1 teaspoon vanilla extract-
1/2 cup pecans, chopped  

(I use one cup of various nuts)

Sift together 2 cups sugar and 2 cups flour. In a saucepan mix: the butter, cocoa, and the coffee. Bring to a rapid boil, then pour mixture over the flour and sugar. Stir well and add: the buttermilk eggs, soda, cinnamon and vanilla. Mix together well, and pour into a greased sheet cake pan. Bake 25 to 30 minutes at 350 F. About 5 min. before the cake is finished, start to make the icing in a saucepan. Mix the butter, cocoa, and milk; bring to a rapid boil and add the box of powdered sugar and vanilla. Beat well and then add the nuts. Spread over the top of cake while cake is still warm. 


Per serving: 422.7 Calories; 18.5g Fat (38.2 calories from fat); 4.7g Protein;
62.8g Carbohydrate; 72mg Cholesterol; 285mg Sodium 





Nancy Lake 2011 

   Pat Kauffman


Birthday Dessert by Marilyn Coward


Crust:

1    C flour

1/2 C butter

1    C almonds crushed

Mix and pat into 9 x13 dish. Bake 350 degrees for 20 minutes. Cool.


Layers:

1     C  flour

1\2  C butter

8    oz cream cheese

1    C powdered sugar

1    pint whipping cream 

1    small pkg instant vanilla

1    small pkg chocolate pudding or USE 2 small pkg of lemon          pudding

3  C  Milk


1st layer - Beat 8 oz cream cheese, 1 C powdered sugar. Whip up cream and in fold 2/3 of whipped cream. Spread over crust.


2nd layer - Mix together puddings (either vanilla + chocolate or 2 lemons) with 3 C of milk. Spread over first layer. Chill.


3rd layer - Top with remaining whipped cream (last 1/3 of whipped cream)


Serves 16




Apple Cheddar Salad  

       Makes 10 cups


Toast in 1T unsalted butter

    1 C pecan halves

    1 T sugar

    Pinch of salt


Combine for vinaigrette

    1/4 C white wine vinegar

    1/4 C olive oil

     2   T Chopped fresh chives

     1   T sugar

     1/8 t  cayenne 

     1    t kosher salt

     1/2 C heavy cream


Toss together

    1 Braeburn apple, cored, sliced

    1 10 oz. Bag salad mix

    Sugared pecans

    Vinaigrette  

Garnish with sharp white cheddar, shaved


Cuisine at home



Berber Pork Roast with Vegetables 

12 servings


1   stick unsalted butter, softened

1   T stone ground mustard

1   T each minced fresh garlic, time, sage

2    t minced fresh Rosemary 


1    boneless pork loinroast - 4 lb

Salt and pepper


6   large Yukon gold potatoes

6   carrots

6   whole shallots, peeled


Preheat oven to 400. Stir together first 4 ingredients. Dry roast with paper towel, then rub top and sides with butter mixture. Season roast with salt and pepper. Place buttered side up in roasting pan. Pat vegetables dry. Scatter vegetables in roasting pan around pork.


Roast until meat reaches internal temp. of 140 --about 1 hr. and 

45 minutes. After cooking roast about 50 min. Stir vegetables to coat with pan drippings. If roast starts to oven brown, tent it with aluminum foil.


When internal temp reaches 150 degrees take out and let stand 10 min. before carving. Pat recommends parboiling carrots and potatoes slightly before roasting to make sure they are soft when roast is done.



Pat's 0vernite French Toast 

Cuisine at Home

6-8 servings


7 eggs

1 1/4 C milk

1 1/3 c half and half

1/2 sugar

2 t vanilla

1/4 t ground nutmeg



2 10 oz baguettes, ends trimmed, sliced, dried

(Slice baguettes and hair dry at least 3 hours - or use stale baguettes.)


Streusel:

1/2 cup all purpose flour

1/4 c sugar

1/8 t salt 

3 T butter, melted

1/4 c sliced almonds

1/2 t almond extract


Syrup:

1/2  c  apricot preserves

1/2  c  pure maple syrup

1/2  t  lemon juice


Coat a 9 X 13 ceramic or glass baking dish with cooking spray.

Wisk first 6 ingredients together.


Toss Baguette pieces in egg mixture and let sit for 5 minutes. Arrange the bread pieces in the prepared dish, flat side down. Pour remaining custard on top of bread, cover with plastic wrap and refrigerate for 2 to 24 hours.


Next morning preheat oven to 375 degrees:


Mix streusel ingredients and sprinkle over baguettes. Bake until topping is golden and bread is set, about 30 minutes.



Sausage Bacon Bites with Brown Sugar

8 serving

Cuisine at Home

For the glaze, combine:

1 1/2 cup packed brown sugar

3 Tbsp coarse-ground mustard (I use Grey Poupon)

3 Tbsp vinegar

1 Tbsp black pepper For the sausage-bacon bites, slice:

1 lb Kielbasa sausage

12 strips bacon, halved

Preheat oven to 375 degrees. Line a baking sheet with foil and top with a cooling rack with nonstick spray.

For the glaze, combine brown sugar, mustard, vinegar and pepper in a small saucepan over medium heat until the sugar dissolves; keep warm.

For the sausage-bacon bites, slice kielbasa lengthwise. Cut each half into twelve 1 1/2-inch-thick pieces. Wrap bacon around each piece and secure with a toothpick. Brush each bite with sauce, then transfer to prepared baking sheet. Roast bites, basting with the glaze every 15 minutes, until bacon is cooked through, 35-40 minutes. Remove from oven and serve immediately.



PEEROOZA'S THAI CHICKEN SOUP

     served in Maui 2011

     

3  cups chicken broth

2 Tblsp fresh lime juice

1 T. Nuoc mam fish sauce

4 thin slices fresh ginger

1 lb boneless skinless chicken thighs (trimmed and cut into 1/4 inch slices)

1/2 cup unsweetened coconut milk

1/8 tsp crushed red pepper

4 oz snow peas trimmed and halved if large

1/4 cup shredded carrots

1/4 cup chopped fresh cilantro


Cooked rice


1. Bring chicken broth, lime juice, fish sauce and ginger to a boil in a large pan.

    simmer for 3 min.


2. Add sliced chicken, coconut milk and crushed red pepper.  Return to boil and simmer

   until chicken is cooked through, 4 min.


3. Add snow peas and carrots, cook until peas are tender crisp, 1 min.  Stir in cilantro.

   Serve in soup bowls with cooked rice.


   Makes 5 cups.


I also add potatoes, a can of straw mushrooms and bamboo shoots to the soup.


Serve with jasmine rice.



CROCK POT CURRIED SPLIT PEA SOUP WITH DRIED CRANBERRIES

           2010 Holiday Lunch at Kauffmans'



1  lb. dry green spit peas, rinsed and drained

1 lb meaty ham bone

1 1/2  c  cubed ham

1 1/2  c chopped celery

1  c  chopped onion

1  c  chopped carrot

1/2   c  dried cranberr5ies

2   bay leaves

4   t  curry powder

1  T  dired marjaoram, crushed

1/4  t  pepper

6   c water

 

In 3 1/2 or 4 qt, crock pot combine ALL ingedients. Cover and cook on low setting for 10 to 12 hours or on high setting for 5 to 6 hours.


Remove ham bone and bay leaves.  Discard bone but return meat to  crock pot

 

 


 

SPINACH ARTICHOKE SOUP 

    2010 Holiday Lunch at Kauffmans'

 


1  c  sliced leeks

1  T  minced garlic

1  T  olive oil

2  c  shredded cooked chicken

1  c  artichoke hearts in water,     drained

2  T  all purpose flour

2 1/2  c  chicken broth

1/2  c  dry white wine

1 1/2  c  whole milk

1/2  c  heavy cream

8  c  fresh spinach ( 6 oz)

1/2  c  grated Parmesan

Salt and pepper to taste


 

Saute leeks and garlic in oil in large pot over medium heat.  Cook until leeks are soft, about 2 min. Add the chicken and artichokes; saute 2 minutes. Stir in the flour and cook for 1 minute.


Deglaze pot with wine and simmer until nearly evaporated, scraping any bits from the bottom of the pot. 


Stir in the broth, milk, and cream; bring to a boil.

 Reduce heat to low, add the spinach and Parmesan, stirring until the spinach wilts.  Season soup with salt and pepper before 

serving.


 

 

 

 ITALIAN SAUSAGE AND SQUASH SOUP    

           2010 Holiday Lunch at Kauffmans'



1 lb. bulk Italian sausage

2 bsp. olive oil, divided

1 1⁄2  cups diced onion

2  Tsp. minced garlic

1  butternut squash, peeled, seeded, cut into 1-inch chunks 

1⁄2  tsp. red pepper flakes

2  cups low-sodium chicken broth

2 cups water

1  cup diced red bell pepper

1⁄2  cup heavy cream

1  tsp. ground dried sage

1  tsp. sugar

2  cups packed baby spinach, coarsely chopped

3  Tbsp. brandy


Salt and black pepper to taste




Brown sausage in 1 Tbsp. oil in a skillet over medium-high heat until cooked through. Drain on a paper towel-lined plate; set aside.


Sweat onion and garlic in 1 Tbsp. oil in a large pot over medium heat until soft, 5 minutes. Increase heat to medium-high, add squash and pepper flakes, and saute 5 minutes.


Stir in broth and water, bring to a boil, and simmer until squash is very soft, about 10 minutes. Puree soup with a hand blender (or in batches in a standard blender), then add bell pepper, cream, sage, and sugar; simmer until bell pepper is tender, about 5 minutes.


Stir in spinach, brandy, and sausage, and simmer until spinach wilts and sausage is heated through, about 2 minutes; season with salt and pepper.


 

Judy Petersen's Holiday Cranberry  Bars

   served at Pat Kauffman's Holiday Lunch 12/15/2010


2 C. flour

1/2 C. sugar

1/4 t. salt

1/2 margarine (I use butter or combination with olive oil)

 

Mix flour, sugar, & salt.

Cut in margarine/butter.

Pat into bottom of greased 9 x 13 pan.

Bake 350 deg., 20 minutes.

 

2 T. flour

1 t. baking powder

1/4 t. salt

3 large eggs

2 C. sugar

1/4 C. lemon juice

2 C. cranberries (I use wild ones I've frozen, unthawed)

2 C. shredded coconut

 

Whisk together eggs, lemon juice, & sugar.

Blend in flour, baking powder & salt.

Stir in cranberries & coconut .

Pour over hot crust.

Bake 325 deg., 45-50 minutes, or until edges are golden & center is firm.

Cool & cut into bars.

 


Mound Bars

  served at Pat Kauffman's Holiday Lunch 12/15/2010


  1. 1.12 cups graham cracker crumbs

  2. 2.21/4 cup white sugar

  3. 3.31/2 cup melted butter

  4. 4.41 (14 ounce) can sweetened condensed milk

  5. 5.52 cups flaked coconut

  6. 6.61 (12 ounce) package semisweet chocolate chips, melted


    1. 1.1.Preheat oven to 350 degrees F (175 degrees C).

    2. 2.2.Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.

    3. 3.3.Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.

    4. 4.4.Spread the melted chocolate chips over the top. Let cool and cut into squares. Makes 24 squares



Orange Almond Cake   

 Robin served after the Italy slideshow 10/2010


1/2  c flour

1/2  t baking powder

2  eggs

3/4  c  plus 2 T sugar

5  T  orange juice, divided

1/3  c  olive oil

3/4  c  finely ground blanched almonds

1  T  grated orange peel

1  T  orange-flavored liqueur, such as Grand Marnier


Preheat oven to 350 degrees. Grease & flour an 8 inch round cake pan.

Combine the flour and baking powder in a bowl and set aside. With an electric mixer beat the eggs until

light. Gradually bean in all but 2 T of sugar until light and fluffy. Beat in 3 T of the orange juice and then gradually beat in the olive oil. Stir in almonds and orange peel. Gently stir in the flour mixture. Spread batter in prepared pan. Bake 35 to 40 minutes until golden brown and cake tester comes out clean.

Remove from oven and allow to cool on wire rack 10 minutes. Simmee remaining  sugar, orange juice, liqueur in a  small saucepan until syrupy. Brush glaze over hot cake and allow to cool about one hour before serving.



Nora's Corn Delight

Joan Diamond brought to Winter Planning Meeting 10/6/2010 at Judy Caminer’s


1 cube butter melted


Add:


1 egg

1 pkg 8 oz cream cheese lite softened

1 box jiffy corn muffin mix

1 can cream corn

1 can corn kernels


Mix well together


Bake 350 degrees with top covered for 1 hour.  Remove cover and bake until top is brown and center is done (about 15 minutes more).



Shrimp Kabobs

Donna brought to Kennecott 7/2010


12 - 1 inch pieces fresh pineapple
12 - 1 inch pieces green bell pepper
12 - 1 inch pieces sweet onion
1 cup Mr. Yoshida's Cracked Pepper & Garlic Sauce (Donna used regular Yoshida’s from Costco)
2 oranges, peeled and split into wedges
24 shrimp, peeled and deveined
6 white button mushroom caps
6 wooden skewers, soaked in water for 15 minutes

  1. 1.1.Place ingredients on skewers in the following order; shrimp, green pepper, onion, shrimp, pineapple, shrimp, pepper, onion, pineapple, shrimp, mushroom cap.

  2. 2.2.Place kabobs in a 9"x11" pan, pour 1/2 cup Mr. Yoshida's sauce over kabobs.

  3. 3.3.Cover and refrigerate for 30 minutes, turning kabobs after first 15 minutes.

  4. 4.4.Grill kabobs over medium heat until shrimp turns pink, approximately 3 minutes per side; basting kabobs with remaining 1/2 cup sauce while grilling.

Serves 6 


2010 Nancy Lake Family Day


FIVE-FRUIT SALSA 

Michelle Holler (from Taste of Home) 

    2 cups chopped fresh cantaloupe

  1. 1.•6 green onions, chopped

  2. 2.•3 kiwifruit, peeled and finely chopped

  3. 3.•1 medium navel orange, peeled and finely chopped

  4. 4.•1 medium sweet yellow pepper, chopped

  5. 5.•1 medium sweet red pepper, chopped

  6. 6.•2 jalapeno peppers, seeded and chopped

  7. 7.•1 can (8 ounces) crushed unsweetened pineapple, drained


In a large bowl, combine the cantaloupe, onion, kiwi, orange, peppers

and pineapple. Cover and refrigerate for 8 hours or overnight.

Just before serving, drain salsa if desired. Stir in strawberries.


CINNAMON TORTILLA CHIPS

  1. 1.•10 flour tortillas (8 inches)

  2. 2.•1/4 cup butter, melted

  3. 3.•1/3 cup sugar

  4. 4.•2 teaspoons ground cinnamon

  5. 5.•1 cup finely chopped fresh strawberries

  6. 6.•     

  7. 7.•   For chips, brush tortillas with butter; cut into eight wedges.

  8. 8.•Combine sugar and cinnamon; sprinkle over the tortillas. Place on

  9. 9.•ungreased baking sheets. Bake at 350° for 10-14 minutes.


Acorn Squash Soup

 

4  acorn squash (can use package of frozen squash at Carrs)
3  carrots, sliced
1  onion sliced
1/3  c  water
2  T  butter
1  T  all-purpose flour
1   t  salt
1/2  t  ground pepper
2     (14 1/2 oz) cans ready to serve chicken broth
1/2  c  sherry
1/2  t  ground nutmeg
1/8  t  paprika
dash of ground allspice
dash of red pepper
1  c  Half & Half
1 1/2  T  sherry, optional

Cut squash in half lengthwise and remove seed. Place squash, cut side down, in a broiler pan.   Add hot water to pan to a depth of 1 inch. Bake at 350 degrees for 30 minutes. Scoop pulp from squash to creat a serving bowl. Reserve pulp. (Or buy box of cooked squash in frozen veg. section on Carrs)

Place carrots and onion in a saucpan; cover with water. Bring to a boil; cover, reduce heat and simmer 15 minutes or until vegables are tender.  Drain. Place drained vegetables, reserved pulp, and 1/3  c  water in Cuisinart. Process until smooth.

Melt butter in Duch oven over low heat; add flour, salt and pepper, stirring until smooth. Cook 1 minute, stirring constatnly.  Gradually add pureed vegetable mixture, chicken broth, and next 5 ingredients; bring to a boil.  Cover, reduce heat, and simmer 1 hour, stirring occasionally.  Stir in Half & Half  and  1 1/2 T sherry  (sherry is optional).  Cook until heated. Can serve in squash shell. Sprinkle with paprika.

Margaret Sheridan's Sticky Cinnamon Buns

Carol Sheridan brought to Chicks w/Sticks


1/2  c   dark corn syrup

2 tablespoons melted margarine

1/4  c  brown sugar

1 package yeast roll mix

2 more tablespoons melted margarine

2 tsps. Sugar

2 tsps. Cinnamon

Pecans

Raisins

 

Mix the first 3 ingredients  plus pecans in a large, ovenproof skillet. Spread to cover the bottom .

 

Prepare the yeast roll mix according to package directions and let rise.

(Can substitute dough prepared on dough cycle in bread machine)

Roll the dough into a rectangle 1/8 inch thick. Spread with margarine, sugar and cinnamon. Sprinkle on some raisins.

Roll as for jelly roll, cut into 12 slices and place, cut side up in skillet.

Cover and let rise until double in bulk. Bake at 375 degrees for 35 to 40 minutes. Invert the pan immediately over serving plate. Shake to remove rolls. Serve hot. 



Debbie Suitor's Super Bowl Dip

Cowling Bingo Parlour 2010


2 cups medium cheddar cheese, grated

1/2 cup mayo

1 1/2 cup chopped pecans

4-5 green onions chopped 

Mix all of the above together, spread on platter.  Serve with water crackers.



Chili w/ Beer & Cocoa

Party at Basingers’  - Peerooza's Kilimanjaro Slides 12/17/2009

Servings: 8

Source: Recipe Zaar 

http://www.recipezaar.com/The-Best-Chili-You-Will-Ever-Taste-73166

 

2 teaspoons oil

2 onions, chopped

3 cloves garlic, minced

1 lb lean ground beef

3/4 lb beef sirloin, cubed

 

1 (14 1/2 ounce) can diced tomatoes

1 can dark beer

1 cup strong coffee

 

2 (6 ounce) cans tomato paste

1 can beef broth

1/2 cup brown sugar

3 1/2 tablespoons chili sauce

1 tablespoon cumin

1 tablespoon cocoa

1 teaspoon oregano

1 teaspoon cayenne

1 teaspoon coriander

1 teaspoon salt

 

 4 (15 ounce) cans kidney beans

 4 chili peppers, chopped

 

 Heat oil.  Cook onions, garlic and meat until brown.

 Add tomatoes, beer, coffee, tomato paste and beef broth.

 Add spices. Stir in 2 cans of kidney beans and peppers.

 Reduce heat and simmer for 1 1/2 hours.

 Add 2 remaining cans of kidney beans and simmer for another 30 minutes.

 

(Can sub chili powder for chili sauce)

 

(I tripled everything  but the chili peppers. I used 4  instead of 12.. I followed everything else diligently but cooked in crockpot for 8 additional hours.)

 

 served with cheese, sour cream, guacamole, green onions, chips, lettuce, picante sauce and pickles



Martha's Magestic Valley Cookies


1-cup butter (2 sticks)

Approximately 1 cup of dark brown sugar, sometimes I add more sometime less.

2 eggs

1-teaspoon baking soda

½-teaspoon baking powder

1-teaspon vanilla extract 

 

Mix together, and then blend in:

Approximately ½ cup of oat bran.  I buy this in the bulk area at Fred Myer.  Or where ever you can get it.  Of course sometimes I add more some times less.

A little more than ½ cup of flour, depends on how flat or dense you want the cookies.    

4 full cups of regular (not the minute stuff) oatmeal.  Of course sometimes I add more depends on how dense you want the cookies.

(The combination of four and oatmeal is tricky, you do not want to add too much or not enough of both, I really play with this) 

This is another part that I really play with add what ever you want.

2 cups walnuts

Coconut

1pkg dark chocolate chips.  I usually add a little more, I like chocolate.

Dried fruit of any kind

Butterscotch chips

Pecans

Raisins

Add anything you want I change this frequently and usually add at least three ingredients of something.

Put on cookie sheet then press them flat just a little.  In my convection oven I bake them at 375 for approximately ten minutes.

Over the years I have made the recipe up and it changes constantly.  I do not measure anything when I bake them. Good luck and I hope you enjoy them.


 

Becky's Chicken Soup Verde

Served by Martha Service at Winter Planning Meeting 9/23/2009


Onion and garlic chopped and cooked in 1 Tbsp. of olive oil


1 can of diced green chiles

1 can of diced tomatoes

1can of diced tomatillos

1 box of chicken broth

1can of green chile enchiladas sauce

1 can of black beans

1 can of corn or hominy (I use hominy)

Cumin

Add roasted of other cooked chicken or beef.  I use Costco roasted chicken.


Cook rice separartely - add bay leaf


Serve soup over rice and top with Mexican cheese/shredded lettuce and cilantro.


We think the above ingredients serve about 6 people.


Pat Kauffman's Nutteos

Winner Creek Trail because Berry Pass Hike rained out 9/9/2009


Preheat oven to 325 degrees.
In large pan, heat until sugar dissolves:
1  c packed brown sugar
1  c  dark corn syrup
1/2  c  butter (1 stick)

(Cinnamon, raisins, etc. are optional)


Stir in:
12 c cheerios
4 c mixed nuts

Spread mixture in  2 5 X 10 baking pans and bake 15 minutes.
Cool 10 minutes and stir to loosen from pan. Store in airtight containter.


Chicken David


Joyce Bomberger delighted 11 cabin mates with

this dinner at Derby Cover July 21, 2009.


Chicken David




Becky's Banana Cake

Becky Sheridan made this for the "Torchlight" Ski and Gumbo Party at Gail's on 3/7/2009

(It's from the Better Homes and Gardens cookbook.)

 

2 1/4c flour

1 1/2c sugar

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup mashed ripe bananas (about 3)

3/4c buttermilk or sour milk *

1/2c shortening

1 tsp vanilla

2 eggs


1.  Grease & lightly flour 2 8x1 1/2 or 9x1 1/2-inch round baking pans or one 13x9x2-inch baking pan, set aside.

2.  In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt.  Add bananas, buttermilk or sour milk, shortening, and vanilla.  Beat with an electric mixer on low speed until combined.  Add eggs; beat on medium speed for 2 minutes.   Pour batter into the prepared pan(s).  (If you noticed, I added raisins to my cake.  I just grab a handful or so and toss them in at the end of mixing the batter.)

3.  Bake in a 350 degree oven for 25 to 30 minutes for round pans or about 35 minutes for 13x9-inch pan or till a wooden toothpick comes out clean.  Cool layer cakes in pans on wire racks for 10 minutes.  Remove layer cakes from pans.  Cool thoroughly on racks.  Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly.  Frost with desired frosting.  Makes 12-16 servings.



*If you don't have buttermilk, you can creat sour milk--for each cup of sour milk needed, place 1 tbs lemon juice or vinegar in a glass measuring cup.  Add enough milk to make 1 cup total liquid; stir.  Let the mixture stand for 5 minutes before using it in a recipe.


African Groundnut Stew (like Girdwood Bake Shop's)


2 cups chopped Onions

2 tbsp Peanut or Veggie Oil

1/2 tsp Cayenne or other ground Chili

1 tsp pressed Garlic

2 cups chopped Cabbage (purple gives stunning color)

3 cups cubed Sweet Potatoes

3 cups Tomato Juice

1 cup Apple or Apricot Juice

1 tsp Salt

1 tsp grated peeled fresh Ginger

1 tbsp chopped Cilantro

2 chopped Tomatoes

1.5-2 cups chopped Okra

1/2 cup Peanut Butter

 

Saute the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and saute for two more minutes. Add the cabbage and sweet potatoes and saute, covered, for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer about 15 minutes., until the potatoes are tender. Add the okra and simmer about 5 minutes.

Stir in the peanut butter, turn heat way down, and simmer gently until ready to serve. Add more juice or water if too thick.

Serve with a starchy side dish like rice or millet, and add side dishes like whole or crushed peanuts, chopped scallions or cilantro, cubed papaya, mangoes, oranges, or grated coconut. 


 

Chicken Tortilla Soup

Bonnie Godfred made this for the Summer Planning Meeting 4/16/08


1 can Rotel tomatoes & chilies

2 - 12 oz cans chopped tomatoes

4 - tuna size cans of cooked chicken (I use fresh, boiled and shredded)

2 green peppers - chopped

1 med onion - chopped

6 chicken bullion cubes

2 tsp butter


Sauté onions and pepper in butter. Once tender, add chicken, tomatoes and Rotel and chicken bullion cubes.


Let boil and then simmer.


Put tortilla chips in bottom of bowl, top with soup then

add shredded cheese, sour cream and avocados.




Cranberry Walnut Tabbouleh

Penny Cordes brought this dish to the 2008 Summer Planning Meeting


1 C. bulgur wheat

½ C chopped dried cranberries

1 C boiling water

½ C chopped fresh parsley

¼ C minced red onion

¼ C fresh lemon juice

2 Tbls chopped walnuts, toasted

2 Tbls chopped fresh mint

1 ½ Tbls walnut oil (or olive oil)

¾ tsp salt

¼ tsp freshly ground black pepper



1.Combine bulgur and cranberries in a bowl.

Add 1 C boiling water; let stand 30 min. Fluff with a fork


2.Stir in parsley and remaining ingredients, and toss gently.


Yield: 6 servings @ 2/3 C each; 164 calories



Dan's Dam Black Bean Brownies

Michele Walker shared at Ship Creek Dam 4/9/08


4 ounces unsweetened chocolate

1 cup unsalted butter

2 cups soft-cooked black beans, drained well, canned is fine (we used 2 15 oz cans, drained)

1 cup walnuts, chopped (we used macadamia nuts, rough chopped)

1 tablespoon vanilla extract

¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)

¼ teaspoon sea salt

4 large eggs

1½ cups light agave nectar


Preheat the oven to 325 °F. Line an 11- by 18-inch (rimmed) baking pan ( or jellyroll pan) with parchment paper and lightly oil with canola oil spray. (we just oiled the glass pan, no paper)


Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high (we melted it on the stove, med/low heat in a saucepan). Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor (we just used our blender). Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.


In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.


In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.


Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.


Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy (we did this by hand, I am old fashioned :)). Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)


Makes 45 (2-inch) brownies. Enjoy!




NANCY LAKE 07 & 09 LAYER CAKE (VANILLA or CHOCOLATE)

Pat Kauffman

 

1  box white or chocolate cake mix

1  20 oz. can crushed pineapple

1  c  sugar

1  6 oz. box instant vanilla  or  chocolate pudding

1 8 oz Cool Whip, Extra Creamy

!/2  c  chopped walnuts or pecans

1/4  c  coconut

 

LAYER 1. Prepare boxed cake mix as instructed on box. Bake in 9 X 13 pan. Remove 10 minutes before done.

LAYER 2. Boil pineapple and sugar for 5 minutes. Pour over hot cake and cool.

LAYER 3. Make instant pudding as directed for PIE FILLING and pour over pineapple layer.

LAYER 5. Spread Cool Whip over pie filling.

LAYER 6. Sprinkle coconut mixture over all and keep in refrigerator. Can be frozen.

 



Robin's Fresh Fruit Compote

 

2 cups fruit ( I use a lot more, maybe even 4 cups)

1 tea. cinnamon

1 tea. lemon juice

Mix the above together in a 8x8, 9x9, or whatever sized pan


1 cup flour

3/4 cup sugar

1 tea. baking powder

1/2 cup milk

3 T. melted butter

Mix this together (runny batter) and spoon over the fruit mixture - trying to fill all the holes


3/4 cup sugar

1 T. cornstarch

Mix well and sprinkle over the above mixture


1 cup boiling water

Pour this over the top of above mixture.


350 for 45 - 50 mins.

 

 

March 2006 Nancy Lake Recipes

 


Chocolate Toffee Butter Cookies

 

Makes 5 dozen cookies

 

Two kinds of Heath Toffee Bits are sold at the market.  Make sure to buy the ones without chocolate. 

 

21/3  cups all-purpose flour

  1/2  teaspoon baking powder

  1/2  teaspoon salt

   16  tablespoons (2 sticks) unsalted butter,

        softened but still cool

     1  cup packed light brown sugar

     1  large egg

     1  teaspoon vanilla extract

     1  cup Heath Toffee Bits (without chocolate)

11/2  cups semisweet chocolate chips

 2/3  cup pecans, toasted and chopped fine

 

1. Whist flour, baking powder and salt together.  With electric mixer, beat butter and brown sugar on medium speed until fluffy, about 3 minutes.  Add egg and vanilla and beat until combined, about 30 seconds.  Reduce speed to low, add flour mixture in two batches, and mix until incorporated.  Stir in toffee bits.  Divide dough in half and roll each piece into log about 9 inches long and 11/2 inches in diameter.  flatten logs until 21/2 inches wide.  Wrap and refrigerate until firm, about 11/2 hours.

 

2.  Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees,  Line 2 baking sheets with parchment paper.

 

3.  Using chef's knife, cut dough into 1/4 inch slices; transfer to baking sheets, spacing 1 inch apart.  Bake until just browned around edges, 10 to 12 minutes, rotating rack position and direction of baking sheets halfway through baking time.  Cool cookies completely on baking sheets.  Use remaining dough to make second batch of cookies.

 

4.  Transfer baked cookies to wire rack set in baking sheet.  Melt chocolate and mix with oil in bowl until smooth.  Dip part of each cookie into melted chocolate or drizzle chocolate over cookies with spoon.  Sprinkle pecans over cookies.  Don't touch until chocolate sets, about 1 hour.

 

Spinach Salad with Strawberries

 

8  c  fresh, torn spinach leaves

1  pint fresh strawberries

Dressing:

1/2  c  granulated sugar (Splenda)

1/4  t  paprika

1/2  c  vegetable oil

1 1/2   t  Worcestershire Sauce

1/4  c  cider vinegar

1   T  poppy seeds

2   T  toasted sesame seeds

1/4  c  almonds, toasted

 

Wash and dry spinach leaves, drain and pat dry. Wash and cap strawberries and slice vertically.

In a salad bowl, combine spinach and strawberries. Refrigerate.

Combine all ingredients except seeds. Process in blender or Cuisinart for 30 seconds. Pour into small container and add seeds. Refrigerate.

At serving time pour dressing over spinach and strawberry mixture and toss. Arrange on plates and sprinkle with almonds.

 

 

Pork Tenderloin w/ Mustard Sauce

 

3  lb. pork tenderloin

MARINADE:
1/4  c  soy sauce
1/4  c  bourbon
2 T  brown sugar


Robin’s Honey Mustard Sauce


2   T  honey
2   T mustard (yellow)
2  sprigs rosemary crushed
1  t  salt
1  T crushed black pepper
2  T  olive oil

In a small bowl, combine soy sauce, bourbon and brown sugar. (Remove white silvery skin on tenderloin with a knife). Place pork and marinade in a glass container or resealable plastic bag and marinate several hours, turning occasionally.  Remove pork from marinade  grill or roast. Roast in 325 degree oven for 45 minutes to an hour.  Carve and serve with mustard sauce.

Robin butterflies pork roast and grills for 12-15 minutes total. Can marinate while grilling.

Corn Pudding Casserole

2  cans cream style corn
1/2  c  chopped celery
1/4  c  chopped onion
1  1/2  c  grated cheddar
2  t  salt
4  eggs beaten
4  T  butter
2  c  milk
2  c  saltine cracker crumbs
1/2  t  parprika

   In a large bowl combine all ingredients except paprika.  Pour into a 2  qt. greased casserole dish and bake at 300 degrees until set and slightly brown on top, about 1 hour.  Sprinkle with paprika before serving.


 

 Curried Acorn Squash Soup

 

4  acorn squash (can use package of frozen squash at Carrs)

3  carrots, sliced

1  onion sliced

1/3  c  water

2  T  butter

1  T  all-purpose flour

1   t  salt

1/2  t  ground pepper

2     (14 1/2 oz) cans ready to serve chicken broth

1/2  c  sherry

1/2  t  ground nutmeg

1/8  t  paprika

dash of ground allspice

dash of red pepper

1  c  Half & Half

1 1/2  T  sherry, optional

 

Instructions:

Place the squash, cut side down, in a greased shallow baking pan. Bake at 350 degrees for 45-40 min. or until the squash is almost tender.

 

Cut squash in half lengthwise and remove seed. Place squash, cut side down, in a broiler pan.   Add hot water to pan to a depth of 1 inch. Bake at 350 degrees for 30 minutes. Scoop pulp from squash to creat a serving bowl. Reserve pulp. (Or buy box of cooked squash in frozen veg. section on Carrs)

Place carrots and onion in a saucpan; cover with water. Bring to a boil; cover, reduce heat and simmer 15 minutes or until vegables are tender.  Drain. Place drained vegetables, reserved pulp, and 1/3  c  water in Cuisinart. Process until smooth.

 

Melt butter in Duch oven over low heat; add flour, salt and pepper, stirring until smooth. Cook 1 minute, stirring constatnly.  Gradually add pureed vegetable mixture, chicken broth, and next 5 ingredients; bring to a boil.  Cover, reduce heat, and simmer 1 hour, stirring occasionally.  Stir in Half & Half  and  1 1/2 T sherry  (sherry is optional).  Cook until heated. Can serve in squash shell. Sprinkle with paprika.

 



Pat Kauffman's 3 Soup Recipes 2/14/04

 

 

Curried Acorn Squash Soup

 

3  medium acorn squash, halved and seeded

1/4  c  onion

3 to 4  t  curry powder

2  T  butter

3  c  chicken broth

1  c  half  & half

1/2  t  ground  nutmeg

salt and pepper to taste

crumbled bacon (optional)

 

Place the squash, cut side down, in a greased shallow baking pan. Bake at 350 degrees for 45-40 min. or until the squash is almost tender.

 

In a saucepan, sauté onion and curry powder in butter until onion is tender. Remove from the heat;set aside. Carefully scoop out squash;add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender.

 

In a food processor or blender, process the squash mixture until smooth; return to saucepan. Stir in cream, nutmeg, salt and pepper. Cook over low heat until heated though (do not boil). Garnish with bacon if desired. 

 

Barley Turkey Soup

 

2  quarts chicken broth

1 1/2   c   diced celery

1   c   medium pearl barley

1   med. onion diced

3/4   c   diced carrots

1/4   t   salt

1   t   dried thyme

1  bay leaf

1   t   ground allspice

1/8   t   pepper

2   c   cubed cooked turkey

1/4   c   minced fresh parsley

 

In Dutch oven or soup kettle, combine the first 11 ingredients. Bring to a boil. Reduce heat;simmer, uncovered, for 30-40 minutes or until vegetables and barley are tender.. Stir in turkey and parsley if desire;heat through. Discard bay leaf before serving. 

 

Potato Soup w/ Beans

 

2   medium carrots, shredded

1   T   Butter

4   c   chicken broth

3   med. potatoes, peeled & cubed

1   garlic clove minced

1 1/2   t  dill minced

1  c  (15 1/2 oz) great northern beans, rinsed & drained

4 1/2   t   all-purpose flour

2/3   c   sour cream

 

In a large saucepan cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.

 

With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes. Do not boil.




Alison's Anise Twists

Winter Planning Meeting 05

3 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 heaping teaspoon anise seed

1 1/2 sticks unsalted butter (or use salted and leave off the salt

above)

1 cup sugar

2 eggs

1 1/2 tsp vanilla

Combine flour, baking powder, salt and anise in a bowl. In another, larger bowl, beat butter with electric mixer until creamy. Add the sugar and beat until light and creamy. Beat in the eggs one at a time, then the vanilla. Stir in the dry ingredients.

Gather the dough into a ball and flatten into a thick disk - I used a pizza pan- it was about that size. Wrap in plastic or wax paper and refrigerate for several hours or overnight.

Preheat the oven to 350. Grease 2 large baking sheets. Divide the dough into quarters and then each quarter into 8 pieces. The disk shape of the dough makes this easier. Roll each piece into a 9 inch rope. The dough will heat up and get hard to work with, so I stashed half in the fridge until I was ready for it. You may need to flour your hands. Anyway, fold each rope in half and twist.

Place the cookies on the sheet, 1 inch apart. Bake for 12 -13 minutes, until just barely brown. Let cool well on the pans before transferring.

 



Spicy Chicken Salad

Kathy Schultz


1 ½ lbs. chicken

2-3 green onions cut in half

1 slice of fresh ginger

1 T dry sherry

½ t each salt & sugar

Cook chicken w/onions, ginger, sherry, salt & sugar 20 min.  Cool chicken & pull apart.

Shred about a head lettuce and arrange shredded chicken on top & drizzle peanut sauce over.

Peanut Sauce:

3 T peanut butter

5 T salad oil

4 T each soy sauce & sugar

4 t white vinegar

1 t sesame oil

 ½ to 1 t red pepper (Cayenne)

2-3 minced green onion

2-3T minced cilantro

I usually double or triple the peanut sauce recipe.

Enjoy, Kathy Schultz


Robin Holm's Rhubarb Bars     

                                    

               1   c  flour

               3/4   c  oatmeal

               1   c  brown sugar

               1/2   c    butter (unsalted)

 

               1  c  sugar

               2  t  cornstarch

               1  c  water

               1  t  vanilla

 

               4  c  rhubarb

 

Mix first 4 ingredients and press 1/2 of mixture into 9" pan. Reserve other half to place on top. Cook next 3 ingredients until clear. Add vanilla. Carefully spread 4  c   rhubarb over crust mixture. Drizzle cornstarch mixture over rhubarb. Sprinkle last half of flour mixture on top and press lightly. Bake 350 degrees for 45 minutes.              

 

 

Pat Kauffman's Nancy Lake Rhubarb Cake

 

               1/4  c  shortening

               1  c  buttermilk   

               1/4  c  vegetable oil

               1  1/2  c  brown sugar

               1  egg    

               2  c  flour

               1  t  vanilla

               2  c  diced rhubarb             

               1  t  baking soda

               1  c  chopped walnuts (optional)

               1/4  t  salt            

              

 

               Topping:

               1/4  c  brown sugar            

               1/4  c  white sugar             

               1  t  cinnamon     

 

Preheat oven to 350 degrees and grease and flour  a 9 X 13 cake pan. Cream shortening and oil with brown sugar. Add eggs and vanilla. Cream until very fluffy. In separate bowl combine baking soda, salt, and flour.Alternate Buttermilk and flour mixture into the creamy mixture; mix slowly until fully incorporated. Fold in rhubarb and nuts. Pour into prepared pans and sprinkle with topping.        Bake 350 degrees for 45 minutes.               

 

 

Lemon Ice Cream

Alyson Dickson (Peterson Bay 05)


2 cups of half and half, or heavy cream

1 cup sugar

lemon zest

1/3 cup fresh squeezed lemon ( the bottled stuff or

fresh lime juice do NOT work)

Mix cream and sugar together until completely

dissolved. Add zest and lemon juice and stir

thoroughly. Freeze in shallow dish. Makes 1.5 pints

 

Broccoli Corn Bread

Alyson Dickson (Peterson Bay 05)


2 (8 oz. ) boxes Jiffy Corn bread or muffin mix

1 cup melted butter

4 beaten eggs

1 cup cottage cheese

1 cup finely chopped onion

1 (10oz) box frozen chopped broc, thawed and well

squeezed.

 

Preheat oven to 350. Mix all ingedients and bake in a

greased 9 by 13 pan for about 35-40 minutes, until

cake tester comes out clean and edges are lightly

browned.

 

 

 

MIKE'S COWBOY CAKE

Birthday Party on Table Top 5/30/05


2-1/2    c  Flour

1/2       c  Cocoa

2/3      c  Cooking Oil

2         c  Cold Coffee

1/2     c   Sugar

2     t   Baking Soda

1-1/2   T Vanilla

2    T Vinegar

1/2 t Salt

1/2  c  Pineapple (Crushed and Drained)

1    c  Chocolate Chips

1/2    c   Sugar/ with 1-tsp Cinnamon (Mixed together for Topping)

STIR TOGETHER flour,1-1/2 cups sugar, cocoa, salt, baking soda. Make three piles in an ungreased 13x9 baking dish. Put oil in one pile, vinegar in one pile, and vanilla in the third pile. Pour cold coffee over everything. Stir. Blend in with fork 1cup pineapple and 3/4cup chocolate chips. Sprinkle sugar and cinnamon over top. Bake at 350 degrees for 35 to 40 min.

 



ADVENTURE DEB'S HUMMUS

Dusk to Dawn Bike Ride 6/3/05


2-1/2  c  well-cooked chick peas

1/3     c  tahini (sesame paste)

1/3    c water

2   cloves garlic, crushed

juice of 1 lemon

1 t ground cumin

salt and freshly ground pepper to taste

paprika for garnish


 

Robin Holm's Oatmeal Bars 

Spring Break Snowshoe towards the Wedge 3/23/05

                              

1     c   finely ground old-fashioned rolled oats

3/4  c  whole wheat flour       

1  1/2   c old-fashioned rolled oats, divided  

1 1/2  t  baking powder          

1 1/2   t  salt   

1/2  t  ground cinnamon

1/4  t   allspice           

2     c   packed light brown sugar       

12   T   unsalted butter (1 1/2 sticks), softened

3   large eggs  

2  1/2  t  vanilla          

1 1/2  c  walnuts, toasted and chopped

           

1     c   dates, pitted and chopped (Robin used dried cranberries.)

 

(Robin added peanut butter chips  & chocolate chips)

 

Preheat oven to 350. Combine first 7 ingredients in large bowl and set aside, using only 1 cup of rolled oats.  In electric mixer bowl, beat sugar and butter on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Add oat mixture and mix until just combined. Mix in walnuts and dates. (Mix in Robin's additions of cranberries, and chips). Spray 9 X 13 in. baking dish. Scatter remaining 1/2  c whole oats over top.   Bake until golden and a cake tester inserted into center comes out clean, about 35 minutes. Cool completely on wire rack; cut into bars.

 

Bonnie Swanson's Caesar Salad

Skating Party 1/25/05


2 cloves garlic, crushed

3/4 cup olive oil

6 Tbsp lemon juice

few dashes Worcestershire sauce

1 coddled egg (an egg that's been boiled exactly one

minute, no longer)

1 small can (flat) anchovies, minced

enough parmesan cheese to make pasty

salt and pepper to taste

croutons,

romaine lettuce, washed and torn

freshly grated parmesan to sprinkle over top

Mix together garlic, oil, lemon juice, Worst. sce,

egg, anchovies, parmesan cheese, and salt and pepper.

Pour over romaine and croutons and toss. Sprinkle

fresh grated parmesan and pepper just before serving.




Adventure Deb's Red Sauce & Crepes (large quantity)

 

2  cans tomato sauce (Deb uses the very large cans from Costco)

1  can crushed tomatoes

olive oil

onion

garlic

basil

oregano

 

Saute onion and garlic in olive oil. Add tomato sauce and crushed tomotoes (2 cans sauce to 1 can crushed tomatoes). Add herbs.

Simmer uncovered all day.

 

Served over Kirkland Frozen Ravioli for Summer XIV (2004) Planning meeting at Bruce's


Ricotta Cheese Filling 

(Serves 8-10)


32 oz. ricotta cheese

2 eggs

Italian seasonings (basil, oregano, garlic salt, pepper 


Manicotti (Crepe) Batter 

(Serves 8-10)


3 cups flour

3 cups milk (1 1/2 cup water, 1 1/2 cup milk)


3 eggs

1tlb. oil

1/2 tsp. baking soda

pinch of salt


  1. 1.1.Combine "ricotta cheese filling" ingredients in bowl and set in refrigerator while you prepare crepes.

  2. 2.2.Prepare crepe (manicotti) batter. Add milk if batter needs to be thinned

  3. 3.3.1.Preheat oven to 350 degrees.

         4. Spray non-stick crepe pan (small frying pan) with Pam and heat. Pour about 1/2 cup batter into pan and swirl to coat pan. Shake crepe loose from pan occasionally. When small bubbles are evident, turn crepe and allow to cook for a about 15 seconds. Stack on plate.

        5. Cover bottom of two lg. glass rectangular casserole dishes with a layer of Adventure Deb's Red Sauce.  Hold crepe in one hand and spoon about 1/2 cup cheese mixture down center of each crepe. Fold over both sides of crepe and arrange in both  casserole dishes. Cover with think layer of sauce. Cover casserole dishes with foil.

        6. Bake until bubbly, about 40 minutes. Remove foil and sprinkle on shredded Italian Cheeses. Return to oven  for about 10 minutes until cheese melts.


CREPES CAN BE FILLED, ROLLED AND PLACED IN ZIP LOCK FREEZER BAGS TO FREEZE FOR FUTURE USE




Chocolate Raspberry Cheesecake  

Nancy Lake Dessert 2/4/2004

             Pat Kauffman


1  "Ready Crust" Chocolate Pie Crust 6 oz.

2  3 oz. packages of cream cheese, softened

1  14 oz. can sweetened condensed milk

1  egg

3  T  lemon juice

1  t  vanilla extract

1  c fresh or frozen raspberries

**Chocolate Glaze**


Heat oven to 350 degrees. With mixer, beat cream cheese until fluffly; gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice, and vanilla;mix well.

Arrange raspberries on bottom of crust.  Slowly pour cheese mixture over fruit.  Bake 30 to 35 min. or until center is almost set. Cool.


Top cheesecake with Chocolate Glaze;chill about 4 hours. Garnish as desired. Refrigerate leftovers.

**Chocolate Glaze**

In small saucepan, over low heat, melt 2 (1 oz) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.


PAT'’S TOMATOES

Pat Kauffman 

Nancy Lake Dinner 2/4/2004 


Wash and dry 6 tomatoes;cut in half.

Place into oiled casserole dish.

Srinkle with salt, pepper, 1/2 t dried thyme,1/2 t crushed rosemary.

Bake in 350 degree oven for 15 minutes.


Mix together 4 cloves garlic, 2 T bread crumbs (unflavored), 1 t parsley (can add Feta cheese) and return to oven until brown. (Can also place under broiler at this point)


Pat'’s Praline Cookies


2 sticks salted butter

1 cup light brown sugar

graham crackers

1 cup chopped pecans

Line a 9x13 pan with crackers. (15)  Melt butter and sugar and boil for 2 minutes.  Add pecans.  Pour over crackers.  Bake 10 minutes at 350 degrees.



Fluffy Egg Strata 

Pat Kauffman

2/5/2004 - Nancy Lake Breakfast


 

12 eggs, beat with mixer or rotary beater

ADD:

1/2   c  all-purpose flour

1      t   baking powder

1/2   t   seasoned salt

ADD:

1     c  small curd cottage  cheese

2     c  shredded Jack cheese

1/2  c  melted butter

ADD:

1    T chives

1/4  t dry mustard

1/4  t pepper

ADD:

1 can chopped,seeded green chilies

(optional)

 

1 c alfalfa or radish spouts can be added after baking before adding sauce.

 

Sauce:

1  can condensed cheddar cheese soup

1/4 c dry white wine

several splashes of Worcestershire

 

Pour into a buttered 9 X 13 in. baking pan and bake at 350 degrees for 35 minutes.




BONNIE GODFRED BROCCOLI SALAD

Summer Planning Meeting 5/17/03


1/2 to 1 cup of salted sunflower seeds

1/4 cup of chopped purple onion/finely chopped, raw

2 Tablespoons Apple cider vinegar

1/4 cup sugar

2 big bunches of sweet red grapes, seedless

2 cups raisins

1 to 1 1/2 cup miracle whip (mayo is not a good idea)

1/2 cup to 3/4 cup bacon bits / real

3-4 full beautiful heads of broccoli (if you use the stems, peel them first) In a big bowl combine:

1) broccoli cut to bite size, grapes, onion, raisins, sunflower seeds,

and mix

2) add sugar, vinegar, and miracle whip

3) the miracle whip should be just enough to mix in with step 2 and

cover the flowerets a bit

4) add bacon just before serving

  1. 5)the key to this recipe is to mix, mix, mix and then taste



BONNIE GODFRED PASTA SALAD

5/17/03


Cook colored pasta for 10 minutes, drain and rinse in cold water Stir in black olives, marinated artichoke hearts, broccoli

flowerets-bite size, chopped green pepper, chopped celery

Stir in chopped cheddar, Swiss and blue cheeses

I add chopped avocado sometimes

Mix 2 envelopes of good seasonings Italian per package directions, stir

in and let sit (overnight is best) then taste and add more dressing if

needed. Add cherry tomatoes just before serving.



LINDA FARR FROZEN MARGARITA PIE

 5/17/03


1 1/2 cups (3 1/2 oz) lightly packed white marshmallows

2/3 cup half & half

1/4 cup fresh lime juice

1/4 cup silver tequila

20 thin chocolate wafer cookies (5 oz total)

2 Tablespoons melted butter

1 cup whipping cream

1 1/2 tablespoons sugar


1) stir marshmallows with the half & half until melted (5 minutes) in a

3-4 quart pan over med. heat

2) nest pan in ice water, stir often until cool, about 3 minutes, add

lime peel, lime juice and tequila, stir occasionally until cold (8-10 min) 

3) finely grind cookies in a food processor, add butter and whirl until

mixed. Press cookie mixture evenly over bottom and halfway up sides of

a 9 inch spring form pan.

4) whip cream with sugar until holds soft peaks, fold in marshmallow mixture. 5)pour filling into crust and spread level. Freeze until firm (about an hour) then wrap in foil and freeze at least 2 more hours up to 2 weeks. 

 


Thai Peanut Soup

Rose Marie Lauser


½  cup finely chopped onion

½  cup finely chopped celery

2  T finely chopped red sweet pepper

1  T  butter

2  T  Flour

1  T very finely chopped lemon grass (white portion)

      (or 1 t finely shredded lemon peel)

¼  t  ground red pepper

 1  13 oz. can unsweetened coconut milk

 1   14 ½ oz. can chicken broth

 ½   cup smooth peanut butter

 1  T  soy sauce


In medium saucepan cook vegetables in butter, about 4 minutes,  until vegetables are tender.  Stir in flour.

Lemon peel, and ground red pepper.  Add coconut milk and broth at once and  stir until mixture is slightly thickened and bubbly.  Cook and stir 1 minute.

Add peanut butter and  soy sauce; stir till well blended.

Top each serving with peanuts, cilantro, and red pepper strips.


 Zucchini Beani Soup

Sunrise Ski & Soup Donna Basinger

4 cans vegetarian chili

3 cans of kidney beans, drained

1 large bottle of V8

About  6 small zucchini, sliced and cooked in salted water

2     t  Splenda or sugar

2     t  Montreal Steak Seasoning

(Can add leftover rice or pasta or anything else you might need to use up. The rice and pasta will make it thicker and more like a stew.)

Top with shredded cheese, olives, and sour cream



Butternut Squash Soup


Pat Kauffman

Nancy Lake Lunch 2/4/04


2  T  butter/margarine

1  med. onion chopped (1/2 c)

1  c  ready to serve chicken broth (14 1/2 oz.)

1  lb. butternut squash, peeled, seeded, and cut into 1 in. cubes

2  medium pears, peeled and sliced (can use apples)

1  t  fresh thyme leaves or 1/4 dried thyme

1/4  t  salt

1/4  t  white pepper

1/4  t  ground coriander

1  c  whipping cream


Melt butter in pan over medium heat and cook onion until tender. Stir in broth, squash, sliced pears, and seasonings.

Pour about half of the soup into food processor or blender and process until smooth;pour into another container. Repeat with remaining soup. Return soup to pan.

Stir whipping cream into soup and stir until hot (Do not boil!)
Garnish with sliced unpeeled pear and pecans or sour cream or cilantro pesto or croutons.


PAELLA

Our first cooking class at Kathy Wigg’s


8 chicken legs  (can use strips of chicken but the legs were awfully good)

3 chorizo sausages, (cut into 1 inch slices.  If you can't find in the stores you could use a type of pepperoni)

4 tablespoons olive oil

3/4 cup chopped onion

1  1/2 cups medium grain rice (I would make an extra pan of rice)

1 teaspoon salt

1/2 teaspoon white pepper

1 teaspoon saffron threads (Becky Sheridan can explain what they are)

4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice.) 

1 pound shelled & cleaned shrimp marinated in:

1 clove garlic, chopped

1 onion, chopped

1 tablespoon parsley, chopped

1/2 cup oil

1/2 cup white wine

1/2 pound mussels and/or clams (I use 1/2 and 1/2 for a more "festive" look) (only cook the unopened ones and only eat the ones that                                opened while cooking

2 cans artichoke hearts, drained (optional) (Great addition !)

1 jar whole pimentos, drained (Pimentos are sliced roasted red peppers)

1/2 cup fresh or frozen peas, cooked and drained

8 lobster claws or crab claws (optional...could use crawfish)

2 lemons, quartered

(Get the Shrimp in the marinade)


In a large pan, brown the chicken legs and sausages in the olive oil.  Add chopped onions and garlic, brown.  Remove the meat mixture from the pan and reserve.  Add rice to pan and cook until slighly golden and transparent.  Add salt and pepper.  Bring stock to a boil (in separate pan.)  Dissolve saffron in the boiling stock.  Then Cover rice with the stock and put the meat mixture back in the pan.  Cover and cook slowly until the liquid is absorbed (about 30 minutes) on the cooktop.

Marinate shrimp for at least one hour.  Remove from marinade before adding to paella pan after the liquid has absorbed into the rice.

Garnish paella with mussels/clams, artichoke hearts, pimentos, peas, crab and lobster.  Cover and let the garnish ingredients steam for 20 minutes over a low fire (so the rice on the bottom does not burn.)  Serve with the lemon sections.