16 c popped popcorn
3 c frosted cheerios
1 1/2 c pecan halves
1 pkg milk chocolate M&M's (14oz)
1 pkg pretzel sticks
1 pkg toffee bits (10oz)
2 pkgs vanilla chips (10-12oz)
2 tbsp vegetable oil
In a large bowl, combine the first six ingredients. In a microwave or heavy saucepan melt chips and oil. Stir unil smooth. Pour over popcorn mixture an dtoss to coat. Immediately spread onto two baking sheets; let stand until dry, about 2 hours. Store in an airtight container.
Yield 9 1/2 quarts.
Recipe Submitted by Michelle Westerlind (recipe exchange)
Wednesday, June 10, 2009
Southwestern Rice Salad
1 1/3 c water
2/3 c long grain rice, uncooked
3/4 c green pepper, chopped
1/2 c red onion, chopped
1 carrot, chopped
3 garlic cloves, minced
1 tbsp vegetable oil
1 pkg frozen corn (16oz), thawed
1 can black beans, rinsed & drained
2 tomatoes, chopped
1 c peanuts, salted
1/3 c fresh cilantro, minced
2/3 c olive oil
1/3 c lemon juice
1/2 to 1 1/2 tsp cayenne pepper
1/2 tsp ground cumin
In large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.
In a small skillet, saute the green pepper, onion, carrot and garlic in oil until crisp-tender. Add rice. Stir in the corn, beans, tomatoes, peanuts, and cilantro.
In small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving.
Recipe Submitted by Maurine Christopherson (recipe exchange)
2/3 c long grain rice, uncooked
3/4 c green pepper, chopped
1/2 c red onion, chopped
1 carrot, chopped
3 garlic cloves, minced
1 tbsp vegetable oil
1 pkg frozen corn (16oz), thawed
1 can black beans, rinsed & drained
2 tomatoes, chopped
1 c peanuts, salted
1/3 c fresh cilantro, minced
2/3 c olive oil
1/3 c lemon juice
1/2 to 1 1/2 tsp cayenne pepper
1/2 tsp ground cumin
In large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.
In a small skillet, saute the green pepper, onion, carrot and garlic in oil until crisp-tender. Add rice. Stir in the corn, beans, tomatoes, peanuts, and cilantro.
In small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving.
Recipe Submitted by Maurine Christopherson (recipe exchange)
Pecan Goody Cups
3/4 c butter, softened
2 3oz pkgs cream cheese, softened
2 c flour
Filling:
1 1/2 c brown sugar, packed
2 eggs
1 tbsp butter, melted
48 pecan halves
In a large mixing bowl cream butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.
Filling:
In a small bowl combine the brown sugar, eggs and butter. Set aside. Roll dough into 48 balls. Press into the bottom and up the sides of greased miniature muffin cups. Spoon a scant tsp of filling into each cup. Top each with a pecan half. Bake at 350 for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.
Recipe Submitted by Michelle Westerlind (recipe exchange)
2 3oz pkgs cream cheese, softened
2 c flour
Filling:
1 1/2 c brown sugar, packed
2 eggs
1 tbsp butter, melted
48 pecan halves
In a large mixing bowl cream butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.
Filling:
In a small bowl combine the brown sugar, eggs and butter. Set aside. Roll dough into 48 balls. Press into the bottom and up the sides of greased miniature muffin cups. Spoon a scant tsp of filling into each cup. Top each with a pecan half. Bake at 350 for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.
Recipe Submitted by Michelle Westerlind (recipe exchange)
Darren's Sausage Dip
1 roll Jimmy Dean Sausage (I used 50% less fat)
1 large can (7 or 8 oz) chopped green chilis
1 can (7 or 8 oz) salsa (find in Mexican food section)
1 8oz cream cheese
1 c sour cream
Cook and drain the sausage. Stir everything else in. Heat through. Serve with chips & Enjoy :)
Recipe Submitted by Adele Lamb (recipe exchange)
1 large can (7 or 8 oz) chopped green chilis
1 can (7 or 8 oz) salsa (find in Mexican food section)
1 8oz cream cheese
1 c sour cream
Cook and drain the sausage. Stir everything else in. Heat through. Serve with chips & Enjoy :)
Recipe Submitted by Adele Lamb (recipe exchange)
Fruit & Coconut-Apricot Sauce
1 pomegranate (seeds only)
1 appled, cored & quartered
8oz pineapple chunks - fresh is even better
1 orange , peeled & sectioned
1 banana, peeled & sliced
2 kiwi, peeled & cut into 1/4" slices
2 tbsp fresh lemon juice
1 tbsp honey
8 oz light sour cream - or yogurt for less calories!
1/4 c shredded coconut
2 tbsp apricot preserves
2 tbsp coarsely chopped walnuts
1 tsp vanilla extract
Toss fruit with lemon juice, arrange on platter. Combine sour cream, coconut, preserves, walnuts & vanilla. Place in small bowl to be used as a dip - or toss with fruit for a salad.
Makes 6 servings.
Recipe Submitted by Laurel Herbert (recipe exchange)
1 appled, cored & quartered
8oz pineapple chunks - fresh is even better
1 orange , peeled & sectioned
1 banana, peeled & sliced
2 kiwi, peeled & cut into 1/4" slices
2 tbsp fresh lemon juice
1 tbsp honey
8 oz light sour cream - or yogurt for less calories!
1/4 c shredded coconut
2 tbsp apricot preserves
2 tbsp coarsely chopped walnuts
1 tsp vanilla extract
Toss fruit with lemon juice, arrange on platter. Combine sour cream, coconut, preserves, walnuts & vanilla. Place in small bowl to be used as a dip - or toss with fruit for a salad.
Makes 6 servings.
Recipe Submitted by Laurel Herbert (recipe exchange)
Green Chile Quiche Appetizer Squares
Toss lightly in a 2 quart bowl and set aside:
1/2 c flour1/2 tsp baking powder
1/2 tsp salt
2 c shredded monterey jack cheese
Lightly beat together:
10 eggs
1 can 8oz diced chilies, drained
16oz cottage cheese
Stir together both mixtures and pour into a greased and floured pan.
Drizzle 6 tbsp margarine, melted, on top and cook:
12x18 jelly roll pan at 325 degrees for 35-45 minutes
9x13 pan at 350 degrees for 50 minutes
Recipe Submitted by Laurie Scott (recipe exchange)
Spinach hors d'Oeuvre with Mustard Sauce
2 10 oz pkg frozen chopped spinach, thawed & drained
3/4 c butter, softened
6 eggs, beaten
2 c herb-seasoned stuffing cubes
1 c parmesan cheese, freshly grated
salt & pepper to taste
Mustard Sauce:
1/2 c dry mustard
1/2 c white vinegar
1/4 c sugar
1 egg yolk
Squeeze any excess moisture from the spinach. mix the spinach, butter, eggs, stuffing mix and parmesan cheese in a bowl. Season with salt & pepper. Shape into 1 inch balls and place on a baking sheet. Makes bout 40 balls. Bake at 375 degrees for 15 minutes. Serve with Mustard Sauce.
Mustard Sauce:
Stir the dry mustard into the vinegar in a small bowl. Cover and let stand for several hours. Mix the sugar and egg yolk in a small saucepan. Stir in the mustard mixture. Cook over medium heat until thickened, stirring constantly. Remove from the heat and let cool to room temperature.
Note: These appetizers can be made ahead and frozen before baking. Freeze on a baking sheet and transfer to freezer bags when frozen. Thaw slightly before baking. The sauce can be made 1 to 2 days ahead. Cover and chill.
Makes 20 appetizer servings.
Recipe Submitted by Melody Rasmussen (recipe exchange)
3/4 c butter, softened
6 eggs, beaten
2 c herb-seasoned stuffing cubes
1 c parmesan cheese, freshly grated
salt & pepper to taste
Mustard Sauce:
1/2 c dry mustard
1/2 c white vinegar
1/4 c sugar
1 egg yolk
Squeeze any excess moisture from the spinach. mix the spinach, butter, eggs, stuffing mix and parmesan cheese in a bowl. Season with salt & pepper. Shape into 1 inch balls and place on a baking sheet. Makes bout 40 balls. Bake at 375 degrees for 15 minutes. Serve with Mustard Sauce.
Mustard Sauce:
Stir the dry mustard into the vinegar in a small bowl. Cover and let stand for several hours. Mix the sugar and egg yolk in a small saucepan. Stir in the mustard mixture. Cook over medium heat until thickened, stirring constantly. Remove from the heat and let cool to room temperature.
Note: These appetizers can be made ahead and frozen before baking. Freeze on a baking sheet and transfer to freezer bags when frozen. Thaw slightly before baking. The sauce can be made 1 to 2 days ahead. Cover and chill.
Makes 20 appetizer servings.
Recipe Submitted by Melody Rasmussen (recipe exchange)
Shrimp Cocktail
1 c ketchup
2 tbsp lemon
3 tbsp minced celery
1 tsp horseradish
1 tbsp grated onion
1/4 tsp tobasco sauce
salt (if desired)
Mix together, then use as a dip or to pour over large ice cold shrimp.
Recipe Submitted by Faye Brady (recipe exchange)
2 tbsp lemon
3 tbsp minced celery
1 tsp horseradish
1 tbsp grated onion
1/4 tsp tobasco sauce
salt (if desired)
Mix together, then use as a dip or to pour over large ice cold shrimp.
Recipe Submitted by Faye Brady (recipe exchange)
Mexican Pinwheels
2 pkgs cream cheese (8oz)
1 4oz can green chilies (diced)
1 40z can chopped olives (black)
6 large flour tortillas
Mix green chilies and black olives into softened cream cheese. Spread mixture on entire flat surface of tortilla (one side). Roll up tightly and place in a plastic bag to chill for ease in slicing. Slice into 1/2 inch pieces. Serve with salsa. Best if made the night before so that the flavors have time to blend. Yummy!!
Recipe Submitted by Michelle Westerlind (recipe exchange)
1 4oz can green chilies (diced)
1 40z can chopped olives (black)
6 large flour tortillas
Mix green chilies and black olives into softened cream cheese. Spread mixture on entire flat surface of tortilla (one side). Roll up tightly and place in a plastic bag to chill for ease in slicing. Slice into 1/2 inch pieces. Serve with salsa. Best if made the night before so that the flavors have time to blend. Yummy!!
Recipe Submitted by Michelle Westerlind (recipe exchange)
Gyoza (Japanese Pot Stickers)
1 lb ground beef
1/3 c chopped onion
1/3 c chopped green pepper
1 tbsp minced ginger
1 tbsp minced garlic
1/2 c grated carrots
1 egg
won ton wrappers
2-4 tbsp oil
(Can use grated cabbage or chopped won bok in place of green pepper and carrots.)
Mix all ingredients well (except wraps) and sprinkle with salt, pepper and soy sauce. Put filling mix in center of wrap. Moisten slightly around the edges of the wrap and fold into a triangular shape. Press with fork to pleat and seal edges. Heat 2 tbsp oil in wok and place wrapped gyoza in pan so they do not touch. Cook until brown, then flip to other side and cook until light brown. Then place 2-4 tbsp water in pan lid and dump onto gyoza. Cover pan immediately and steam for 2 minutes. Remove from pan and serve.
Sauce:
Mix a little rice vinegar, soy sauce, and chili sesame oil to taste. Chili oil will make it hotter. Serve with white sticky rice.
Recipe Submitted by Michelle Skousen (recipe exchange)
1/3 c chopped onion
1/3 c chopped green pepper
1 tbsp minced ginger
1 tbsp minced garlic
1/2 c grated carrots
1 egg
won ton wrappers
2-4 tbsp oil
(Can use grated cabbage or chopped won bok in place of green pepper and carrots.)
Mix all ingredients well (except wraps) and sprinkle with salt, pepper and soy sauce. Put filling mix in center of wrap. Moisten slightly around the edges of the wrap and fold into a triangular shape. Press with fork to pleat and seal edges. Heat 2 tbsp oil in wok and place wrapped gyoza in pan so they do not touch. Cook until brown, then flip to other side and cook until light brown. Then place 2-4 tbsp water in pan lid and dump onto gyoza. Cover pan immediately and steam for 2 minutes. Remove from pan and serve.
Sauce:
Mix a little rice vinegar, soy sauce, and chili sesame oil to taste. Chili oil will make it hotter. Serve with white sticky rice.
Recipe Submitted by Michelle Skousen (recipe exchange)
Cheese Ball
8 oz cream cheese
1 1/2 tsp worcestershire sauce
2 green onion tops - finely chopped
1 pkg beef lunch meat - cut into small squares
1/2 tbsp Accent seasoning
slivered almonds
Mix together, shape and roll in almonds. Chill for about 2 hours before serving. I have also used soy sauce.
Recipe Submitted by Janice Sturdevant (recipe exchange)
1 1/2 tsp worcestershire sauce
2 green onion tops - finely chopped
1 pkg beef lunch meat - cut into small squares
1/2 tbsp Accent seasoning
slivered almonds
Mix together, shape and roll in almonds. Chill for about 2 hours before serving. I have also used soy sauce.
Recipe Submitted by Janice Sturdevant (recipe exchange)
Chili Dip
2 cans chilis without beans
1 8oz pkg cream cheese
1/2 c grated cheese
1/2 c salsa
Combine and heat until cheeses are melted. Serve with chips or crackers
Recipe Submitted by Kathryn Myers (recipe exchange)
1 8oz pkg cream cheese
1/2 c grated cheese
1/2 c salsa
Combine and heat until cheeses are melted. Serve with chips or crackers
Recipe Submitted by Kathryn Myers (recipe exchange)
Thai Chicken Satays
1 pkg satay season mix from Oriental Food store (contains 2 packets)
1 lb chicken breasts, cut into strips
wooden skewers for meat
1/4 c coconut milk (cheapest at oriental food store)
3 tbsp oil
1 large cucumber
1/2 red onion
2 red chilies (optional)
4 tbsp vinegar
4 tbsp water
6 tbsp sugar
1/2 tsp salt
Marinate chicken strips 2-3 hours in packet from seasoning mix. Then place individual strips on skewers. BBQ on grill until cooked through.
Make cucumber salad in advance. Mix vinegar, water, sugar, and salt. Pour over cucumbers in small chunks, red onion in small pieces and chilies (optional). Mix together. Set aside in serving bowl.
Peanut sauce: Follow directions on back of satay seasoning mix packet. Mix contents of other sauce packet in pan with coconut milk and oil. Bring to a boil then simmer for 15 minutes. Place in another serving bowl when ready to serve.
Satays should be eaten with peanut sauce drizzled over and then cucumber salad on top. Odd combination, but delicious in your mouth!
Recipe Submitted by Hollee Mackay (recipe exchange)
1 lb chicken breasts, cut into strips
wooden skewers for meat
1/4 c coconut milk (cheapest at oriental food store)
3 tbsp oil
1 large cucumber
1/2 red onion
2 red chilies (optional)
4 tbsp vinegar
4 tbsp water
6 tbsp sugar
1/2 tsp salt
Marinate chicken strips 2-3 hours in packet from seasoning mix. Then place individual strips on skewers. BBQ on grill until cooked through.
Make cucumber salad in advance. Mix vinegar, water, sugar, and salt. Pour over cucumbers in small chunks, red onion in small pieces and chilies (optional). Mix together. Set aside in serving bowl.
Peanut sauce: Follow directions on back of satay seasoning mix packet. Mix contents of other sauce packet in pan with coconut milk and oil. Bring to a boil then simmer for 15 minutes. Place in another serving bowl when ready to serve.
Satays should be eaten with peanut sauce drizzled over and then cucumber salad on top. Odd combination, but delicious in your mouth!
Recipe Submitted by Hollee Mackay (recipe exchange)
Apple Dip
8 oz cream cheese, softened
1/4 c powdered sugar
3/4 c brown sugar
1 tsp vanilla
1/2 tsp lemon juice
Mix well and serve with apples or pears.
Recipe Submitted by Debbie Mackay (recipe exchange)
1/4 c powdered sugar
3/4 c brown sugar
1 tsp vanilla
1/2 tsp lemon juice
Mix well and serve with apples or pears.
Recipe Submitted by Debbie Mackay (recipe exchange)
Veggie Pizza
1 pkg crescent refrigerator rolls
1/4 c mayonnaise
1 8oz cream cheese
3/4 tbsp ranch dressing mix (dry)
1/2 c each of the following (finely chopped):
broccoli
cauliflower
carrots
Lay rolls in a 9x13 pan. Flatten to seal dough. Bake for 15 minutes at 375 degrees. Remove and cool. Mix cream cheese, mayo, and dressing mix. Spread over rolls. Sprinkle veggies on top.
I like to add: a quartered cucumber slice, 1/2 of a grape tomatoe, and a sliced olive (on each square). Cut into squares and serve or cover and refrigerate 1 to 2 hours.
Recipe Submitted by Debbie Mackay (recipe exchange)
1/4 c mayonnaise
1 8oz cream cheese
3/4 tbsp ranch dressing mix (dry)
1/2 c each of the following (finely chopped):
broccoli
cauliflower
carrots
Lay rolls in a 9x13 pan. Flatten to seal dough. Bake for 15 minutes at 375 degrees. Remove and cool. Mix cream cheese, mayo, and dressing mix. Spread over rolls. Sprinkle veggies on top.
I like to add: a quartered cucumber slice, 1/2 of a grape tomatoe, and a sliced olive (on each square). Cut into squares and serve or cover and refrigerate 1 to 2 hours.
Recipe Submitted by Debbie Mackay (recipe exchange)
Mom's Oatmeal Cake
1 1/2 c boiling water over 1 c oatmeal. Set aside and cool.
Mix:
1 c white sugar
1/2 c vegetable oil
1 tsp soda
2 eggs, beaten
1 1/3 c flour
1 c brown sugar
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
nuts (optional)
Mix together the oil and the sugar until well blended. Add eggs and sift dry ingredients into mixture. Mix well and pour into the oatmeal. Mix well.
Bake in greased and floured pan at 350 for 30 minutes.
Topping:
1/2 c butter
1/2 c sugar
1/2 c cream (or evaporated milk)
Cook until thickens - about 15 or 20 minutes. Add 1 tsp vanilla. Pour over the cake and serve topped with a scoop of ice cream.
Recipe Submitted by Karen Mott (recipe exchange)
Mix:
1 c white sugar
1/2 c vegetable oil
1 tsp soda
2 eggs, beaten
1 1/3 c flour
1 c brown sugar
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
nuts (optional)
Mix together the oil and the sugar until well blended. Add eggs and sift dry ingredients into mixture. Mix well and pour into the oatmeal. Mix well.
Bake in greased and floured pan at 350 for 30 minutes.
Topping:
1/2 c butter
1/2 c sugar
1/2 c cream (or evaporated milk)
Cook until thickens - about 15 or 20 minutes. Add 1 tsp vanilla. Pour over the cake and serve topped with a scoop of ice cream.
Recipe Submitted by Karen Mott (recipe exchange)
Creme Bulee (Culinary Institute of America)
1 1/2 quart heavy cream
1/2 vanilla bean (or 1 tsp vanilla extract)
8 oz sugar
10 oz egg yolks (1 1/4 cups, or 18 egg yolks)
sugar, for crust
Combine the cream, vanilla bean, and half of the sugar in a heavy bottemed stainless steel saucepan and bring to a boil. Stir often to avoid scorching.
Whisk together the remaining sugar and the egg yolks in a stainless steel bowl. Temper the egg mixture into the milk mixture and strain through a fine sieve. Fill 12 ramekins 7/8 full and place them in a water bath.
Bake in a 325 oven until just barely set, about 45 minutes. Let cool in the water bath. Remove, wipe the bottoms of the ramekins, and refrigerate overnight.
The custards are ready to be garnished and served at this point, or they may be stored, tightly wrapped, under refrigeration for up to 2 days.
To prepare for service (straight form the oven), set the ramekins in a pan filled with ice and cover the surface lightly with sugar. NOTE: If taken from the refrigerator, no need to put in ice. Caramelize under the broiler and serve at once.
Makes 12 5oz portions.
Recipe Submitted by Kathryn Myers (RS Cooking Class)
1/2 vanilla bean (or 1 tsp vanilla extract)
8 oz sugar
10 oz egg yolks (1 1/4 cups, or 18 egg yolks)
sugar, for crust
Combine the cream, vanilla bean, and half of the sugar in a heavy bottemed stainless steel saucepan and bring to a boil. Stir often to avoid scorching.
Whisk together the remaining sugar and the egg yolks in a stainless steel bowl. Temper the egg mixture into the milk mixture and strain through a fine sieve. Fill 12 ramekins 7/8 full and place them in a water bath.
Bake in a 325 oven until just barely set, about 45 minutes. Let cool in the water bath. Remove, wipe the bottoms of the ramekins, and refrigerate overnight.
The custards are ready to be garnished and served at this point, or they may be stored, tightly wrapped, under refrigeration for up to 2 days.
To prepare for service (straight form the oven), set the ramekins in a pan filled with ice and cover the surface lightly with sugar. NOTE: If taken from the refrigerator, no need to put in ice. Caramelize under the broiler and serve at once.
Makes 12 5oz portions.
Recipe Submitted by Kathryn Myers (RS Cooking Class)
Baby Back Ribs with BBQ Sauce
2 racks baby back ribs
Braising liquid:
2 garlic cloves, peeled and smashed
1 branch of thyme
a few black peppercorns
1 bay leaf
salt to taste
1 c apple cider vinegar or orange juice
enough water to cover the ribs
BBQ Sauce:
1 c ketchup
1/4 c apple cider vinegar
1/8 c worcestershire sauce
1 tbsp Dijon mustard
1/4 c dark brown sugar
Place the ribs in a large roasting pan. Cover with cold water and add the garlic cloves, thyme, peppercorns, bay leaf and vinegar or orange juice. Set over the stove and bring the liquid to a boil. cover the pan with aluminum foil. Simmer the ribs for 1 hour or until the meat begins to come away from the bone. Turn off the heat and remove the foil. Take the ribs out of the liquid and place them on a cookie sheet.
While the ribs are braising, place the ingredients for the BBQ sauce in a saucepan and bring to a simmer. Cook over low heat for 10 minutes.
Brush the ribs (both sides) with some of the BBQ sauce. Heat the grill. Fifteen minutes before serving place the ribs on the grill and baste again with the BBQ sauce, just enough to heat them through and mark them.
Serves 2.
Recipe by Gerri Sarnataro, Submitted by Kathryn Myers (RS Cooking Class)
Braising liquid:
2 garlic cloves, peeled and smashed
1 branch of thyme
a few black peppercorns
1 bay leaf
salt to taste
1 c apple cider vinegar or orange juice
enough water to cover the ribs
BBQ Sauce:
1 c ketchup
1/4 c apple cider vinegar
1/8 c worcestershire sauce
1 tbsp Dijon mustard
1/4 c dark brown sugar
Place the ribs in a large roasting pan. Cover with cold water and add the garlic cloves, thyme, peppercorns, bay leaf and vinegar or orange juice. Set over the stove and bring the liquid to a boil. cover the pan with aluminum foil. Simmer the ribs for 1 hour or until the meat begins to come away from the bone. Turn off the heat and remove the foil. Take the ribs out of the liquid and place them on a cookie sheet.
While the ribs are braising, place the ingredients for the BBQ sauce in a saucepan and bring to a simmer. Cook over low heat for 10 minutes.
Brush the ribs (both sides) with some of the BBQ sauce. Heat the grill. Fifteen minutes before serving place the ribs on the grill and baste again with the BBQ sauce, just enough to heat them through and mark them.
Serves 2.
Recipe by Gerri Sarnataro, Submitted by Kathryn Myers (RS Cooking Class)
Warm Corn Salad with Herbs
4 ears of corn
1 small white onion
1/2 red pepper
1 tsp fresh snipped chives
1 tsp fresh oregano, minced
1 clove garlic
Olive oil
salt & pepper
Husk corn. Hold the corn perpendicular to the table. Using your knife, cut the kernels off the ear. Place in a bowl. Peel the onion and cut in half. Cut the half into a small dice. Cut pepper in half and remove core and seeds. Slice into thin 1/8 inch slices and slice these slices into dice. Mince oregano and garlic.
Heat the oil in a saute pan. When hot, add onion and garlic. Using a wooden spoon, saute onion until sweet and translucent. Add the red pepper and continue to saute until the pepper is soft. Add the corn and saute until corn begins to look cooked thorugh. Add herbs. Season the vegetables with salt & pepper.
Makes 4 servings.
Recipe by Gerri Sarnataro, Submitted by Kathryn Myers (RS Cooking Class)
1 small white onion
1/2 red pepper
1 tsp fresh snipped chives
1 tsp fresh oregano, minced
1 clove garlic
Olive oil
salt & pepper
Husk corn. Hold the corn perpendicular to the table. Using your knife, cut the kernels off the ear. Place in a bowl. Peel the onion and cut in half. Cut the half into a small dice. Cut pepper in half and remove core and seeds. Slice into thin 1/8 inch slices and slice these slices into dice. Mince oregano and garlic.
Heat the oil in a saute pan. When hot, add onion and garlic. Using a wooden spoon, saute onion until sweet and translucent. Add the red pepper and continue to saute until the pepper is soft. Add the corn and saute until corn begins to look cooked thorugh. Add herbs. Season the vegetables with salt & pepper.
Makes 4 servings.
Recipe by Gerri Sarnataro, Submitted by Kathryn Myers (RS Cooking Class)
Spicy Cornbread
1 1/2 c yellow cornmeal
1 1/2 c all purpose flour
1 tsp salt
2/3 c sugar
3 tsp baking powder
1 1/2 c buttermilk
4 eggs, separated
Optional:
1 jalapeno, minced
1 bunch cilantro, minced
Preheat oven to 425. Spray pan with vegetable spray. Combine the cornmeal, flour, salt, sugar and baking powder. If using peppers and herbs, add now. Combine the egg yolks and buttermilk. Add to the flour mixture, do not over mix. Whipe the whites separately until soft peaks form. Fold the beaten whites into the flour mixture. Pour into pan and bake until a skewer comes out dry - about 25 minutes.
Makes 1 9x13 pan.
Recipe from Gerri Sarnataro, Submitted by Kathryn Myers (RS cooking class)
1 1/2 c all purpose flour
1 tsp salt
2/3 c sugar
3 tsp baking powder
1 1/2 c buttermilk
4 eggs, separated
Optional:
1 jalapeno, minced
1 bunch cilantro, minced
Preheat oven to 425. Spray pan with vegetable spray. Combine the cornmeal, flour, salt, sugar and baking powder. If using peppers and herbs, add now. Combine the egg yolks and buttermilk. Add to the flour mixture, do not over mix. Whipe the whites separately until soft peaks form. Fold the beaten whites into the flour mixture. Pour into pan and bake until a skewer comes out dry - about 25 minutes.
Makes 1 9x13 pan.
Recipe from Gerri Sarnataro, Submitted by Kathryn Myers (RS cooking class)
Reuben Dip
2 cans of sauerkraut
1 c mayonnaise
3 pkg corned beef sliced (Budding Meat)
2 c shredded jack cheese
dash of horseradish
Mix all together in a bowl. Microwave and serve hot on pumpernickel or rye bread.
Recipe Submitted by.....(recipe exchange)
1 c mayonnaise
3 pkg corned beef sliced (Budding Meat)
2 c shredded jack cheese
dash of horseradish
Mix all together in a bowl. Microwave and serve hot on pumpernickel or rye bread.
Recipe Submitted by.....(recipe exchange)
BBQ Chicken Chop Salad
2 boneless, skinless chicken breasts
1 c BBQ sauce (Mary likes Gentleman's Honey flavored)
Marinate chicken in BBQ sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
3 to 4 roma tomatoes, chopped
1 jicama, peeled and diced
1/2 c cilantro, chopped
1 (15oz) can black beans, rinsed & drained
1 c frozen corn, thawed (Marsha likes to roast on baking sheet under broiler until light brown)
1/2 lb monterey jack cheese, grated
Combine chicken in a large salad bowl with salad ingredients and toss. Serve with ranch dressing, additional BBQ sauce, and crispy corn tortilla chips.
Recipe Submitted by Marsha Neeley and Mary Bitner (recipe exchange)
1 c BBQ sauce (Mary likes Gentleman's Honey flavored)
Marinate chicken in BBQ sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
3 to 4 roma tomatoes, chopped
1 jicama, peeled and diced
1/2 c cilantro, chopped
1 (15oz) can black beans, rinsed & drained
1 c frozen corn, thawed (Marsha likes to roast on baking sheet under broiler until light brown)
1/2 lb monterey jack cheese, grated
Combine chicken in a large salad bowl with salad ingredients and toss. Serve with ranch dressing, additional BBQ sauce, and crispy corn tortilla chips.
Recipe Submitted by Marsha Neeley and Mary Bitner (recipe exchange)
Wild Rice & Chicken Salad
1 c (or package) Wild Rice, cooked & cooled
2 c chicken, cooked, cooled & diced
1 1/2 c green grapes, halved
1 c water chestnuts, sliced & drained
3/4 c mayonnaise (light)
Combine and refrigerate. Just before serving add....
1 c cashews
1 c cranberries, dried
Recipe Submitted by Debbie Mackay & Dianna Putnam (recipe exchange)
2 c chicken, cooked, cooled & diced
1 1/2 c green grapes, halved
1 c water chestnuts, sliced & drained
3/4 c mayonnaise (light)
Combine and refrigerate. Just before serving add....
1 c cashews
1 c cranberries, dried
Recipe Submitted by Debbie Mackay & Dianna Putnam (recipe exchange)
Raspberry Honey Butter (The Inn at Temple Square)
1 lb butter
8 oz honey
8 oz raspberry preserves
1 tsp vanilla
Whip butter until light and fluffy. Add honey, raspberry preserves, and vanilla. Continue to whip until mixed.
Recipe Submitted by......(recipe exchange)
8 oz honey
8 oz raspberry preserves
1 tsp vanilla
Whip butter until light and fluffy. Add honey, raspberry preserves, and vanilla. Continue to whip until mixed.
Recipe Submitted by......(recipe exchange)
Honey Butter
1/2 c butter
1/2 tsp vanilla
1/2 c honey (use 3/4 c if you like a more honey taste)
Whip softened butter. Add vanilla and honey gradually. Beat for 20 minutes.
Makes 1 cup.
Recipe Submitted by Joy Jones (recipe exchange)
1/2 tsp vanilla
1/2 c honey (use 3/4 c if you like a more honey taste)
Whip softened butter. Add vanilla and honey gradually. Beat for 20 minutes.
Makes 1 cup.
Recipe Submitted by Joy Jones (recipe exchange)
Easy Crockpot French Dip
Season 2 4lb (8lbs total) beef roasts generously with:
- lemon pepper
- garlic salt
- salt
- pepper
Put meat in crockpot.
Add:
8 c water
2 onions
1 envelope onion soup mix
Cook on low for 10 hours. Serve with hard rolls, bread, baguette, buns or yummy just alone for no-carb option!
Recipe submitted by Hollee Mackay (recipe exchange)
- lemon pepper
- garlic salt
- salt
- pepper
Put meat in crockpot.
Add:
8 c water
2 onions
1 envelope onion soup mix
Cook on low for 10 hours. Serve with hard rolls, bread, baguette, buns or yummy just alone for no-carb option!
Recipe submitted by Hollee Mackay (recipe exchange)
Easy Chicken & Rice Crockpot Casserole
1 c long grain rice, uncooked (I use garden harvest rice - can get at Walmart)
3 c water
2 tsp chicken boullion granules (I use the paste from Costco)
10 3/4oz can cream of chicken or cream of mushroom soup
16oz bag frozen broccoli
2 c chopped cooked chicken (I didn't pre-cook mine)
1/4 tsp garlic powder
1 tsp onion salt
1 c grated cheddar cheese
Combine all ingredients in slow cooker. Cook on high 3-4 hours. Note: If casserole is too runny, remove lid from slow cooker for 15 minutes while continuing to cook on high.
Recipe Submitted by Marsha Neeley (recipe exchange)
3 c water
2 tsp chicken boullion granules (I use the paste from Costco)
10 3/4oz can cream of chicken or cream of mushroom soup
16oz bag frozen broccoli
2 c chopped cooked chicken (I didn't pre-cook mine)
1/4 tsp garlic powder
1 tsp onion salt
1 c grated cheddar cheese
Combine all ingredients in slow cooker. Cook on high 3-4 hours. Note: If casserole is too runny, remove lid from slow cooker for 15 minutes while continuing to cook on high.
Recipe Submitted by Marsha Neeley (recipe exchange)
Shoyu Chicken
1 cut up fryer chicken
1 c soy sauce
1 c sugar
1 c water
3-4 c cooked sticky rice
Combine soy sauce, sugar, and water in crockpot - mix well. Add chicken. cook 4-5 hours until chicken is tender. Serve chicken and sauce over warm rice. Can also be done in a large pan on top of the stove and only takes about 1 hour to cook.
Recipe Submitted by Michelle Skousen (recipe exchange)
1 c soy sauce
1 c sugar
1 c water
3-4 c cooked sticky rice
Combine soy sauce, sugar, and water in crockpot - mix well. Add chicken. cook 4-5 hours until chicken is tender. Serve chicken and sauce over warm rice. Can also be done in a large pan on top of the stove and only takes about 1 hour to cook.
Recipe Submitted by Michelle Skousen (recipe exchange)
Taco Soup
1 lb ground beef
1 onion, chopped or 1/4 c dried onions
1 pkg mild taco seasoning mix
1 16oz can corn
1 16oz can kidney beans, drained & rinsed
1 28oz can stewed tomatoes
1 8oz can tomato sauce
tortilla chips
cheddar cheese, shredded
sour cream (optional)
Brown ground beef in heavy saucepan. Drain. Saute chopped onion, add to ground beef. Stir in taco season, corn, kidney beans, stewed tomatoes, and tomato sauce. Simmer for 20 to 30 minutes. Serve topped with tortilla chips and grated cheese and (optional) sour cream.
Serves 8
Recipe submitted by Melody Rasmussen (recipe exchange)
1 onion, chopped or 1/4 c dried onions
1 pkg mild taco seasoning mix
1 16oz can corn
1 16oz can kidney beans, drained & rinsed
1 28oz can stewed tomatoes
1 8oz can tomato sauce
tortilla chips
cheddar cheese, shredded
sour cream (optional)
Brown ground beef in heavy saucepan. Drain. Saute chopped onion, add to ground beef. Stir in taco season, corn, kidney beans, stewed tomatoes, and tomato sauce. Simmer for 20 to 30 minutes. Serve topped with tortilla chips and grated cheese and (optional) sour cream.
Serves 8
Recipe submitted by Melody Rasmussen (recipe exchange)
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