March 2009 - Salads

March 2009

Salads!

At the home of: Karisa Stahle

Orange Fruit Salad

From the kitchen of: Karisa Stahle

20 oz can pineapple - drained

11 oz can mandarin oranges - drained

16 oz can peaches - drained

3 bananas

2 apples

1 package vanilla instant pudding

1 1/2 cups milk

3 oz frozen orange juice concentrate

3/4 cup sour cream

Mix all fruit but bananas. Blend pudding powder, orange juice, and milk in a mixer. Once blended add sour cream. Add to fruit mix and chill for several hours. Add bananas before ready to serve. *Make sure to coat all fruit with pudding mix to keep from browning.

Cucumber Salad

From the kitchen of: Shana Hart

8 cucumbers, peeled & sliced 1/4" thick

1 cup white wine vinegar

Medium bunch fresh dill, roughly chopped

1 Tbsp kosher salt

1 1/2 Tbsp sugar

Combine all ingredients in large bowl. Stir until sugar/salt have dissolved and cucumbers evenly coated. Cover with plastic wrap and refrigerate at least 1 hour.

Taco Salad

From the kitchen of: Becky Maher

1 medium onion, chopped

2 Roma tomatoes, chopped

1 head lettuce

4 oz grated cheese

1 cup mayonnaise

1 bag Doritos

1 large avocado

1 lb ground beef

1 can drained kidney beans

1/4 tsp salt

Toss veggies with cheese and mayo. Crunch Doritos and add. Slice and add avocado. Brown beef and add drained kidney beans and salt - simmer for 10 minutes. Let cool and then add to salad.

Soba Noodle Vegetable Salad

From the kitchen of: Angela Rivers

4 oz soba noodles or whole-wheat spaghetti

1 large shallot, very thinly sliced

1 1/2 cups shredded carrot

1 red pepper, julienned

1/3 cup shredded fresh basil leaves

1/3 cup shredded fresh mint leaves

1 Tbsp chopped fresh cilantro

Dressing:

1/4 cup rice vinegar

1 tsp sugar

1 Tbsp canola oil

1/2 tsp sesame oil

1 tsp finely minced garlic

1/2 tsp chili flakes

1/2 tsp lime zest

1 tsp lime juice

1 tsp low-sodium soy sauce

salt

6 large lettuce leaves

Boil noodles according to package directions. Drain and cool. In medium bowl combine noodles, shallot, carrot, pepper, basil, mint and cilantro. Combine all dressing ingredients, season with salt to taste; add to noodle mixture and toss lightly. To serve scoop spoonfuls of noodle salad into the lettuce leaves. *Make sure to add dressing right before serving.

Trinity Salad

From the kitchen of: Stacy Hart

1 head cabbage, chopped into bite-size slaw

1/4 cup slivered toasted unsalted almonds

1/4 cup butter

1/2 cup toasted sesame seeds

1 package top ramen - I like chicken

Brown the ramen noodles in butter, add almonds and sesame seeds at end. Let cool.

Dressing:

1/2 cup oil

1/4 tsp sesame oil

1 Tbsp soy sauce

1/4 tsp pepper

1/3 cup sugar

1/4 cup rice vinegar

1/4 tsp salt

ramen seasoning packet

Snickers Salad

From the kitchen of: Becky McKenna

2 cups milk

12 oz Cool Whip

2 small packages instant vanilla pudding 

5 small apples, pealed & chopped

6 snickers bars

Combine milk and pudding mix. Add cool whip. Add apples. Cut up snickers and add. Chill. Can add other fruit as well such as blueberries.

February 2009 - Foods We "Love"

February 2009

Foods We "Love"

At the home of: Angela Rivers

Potato Casserole
From the kitchen of: Becky Maher

In a large bowl stir together:
2 lb package southern style hash browns - thawed partially
6 Tbsp butter, melted
1 can cream of chicken soup
1 cup sour cream
1/2 tsp salt
1 medium onion, chopped
2 cups grated cheddar cheese

Add this to 13x9 pan. Bake at 350 degrees covered for 20 minutes, uncovered for 15-20 minutes.


Baked Macaroni & Cheese
From the kitchen of: Tiffany Pringle

3 cups dried elbow macaroni (12 oz)
1/2 cup sour cream
12 oz can evaporated milk
2 cups shredded cheese
1 Tbsp Dijon mustard
salt/pepper to taste
1/8 tsp ground nutmeg
2 Tbsp plain dried bread crumbs
2 Tbsp grated Parmesan cheese

Preheat oven to 350 degrees. Spray 4 quart baking dish or 13x9 pan with Pam. Cook macaroni as directed on the package. Drain & transfer to a large bowl. Stir in the sour cream. Heat milk in medium saucepan on medium heat until bubbling - don't boil. Reduce heat to low and whisk in cheese until melted (2 minutes). Remove from heat and add mustard, salt, pepper, nutmeg. Stir both mixtures together until blended. Add to baking dish. Mix Parmesan cheese and bread crumbs and sprinkle on top. Bake until golden & bubbly - about 30 minutes.


Tater Tot Casserole
From the kitchen of: Becky McKenna

1 lb ground beef - cooked with salt, pepper, and garlic powder to taste)
1 small can french fried onion rings
1 can french style green beans, drained
1 can cream of chicken soup
Enough tater tots to cover top

Layer all ingredients. Bake at 350 degrees for 1 hour uncovered. Serve with ketchup.


Chicken Enchiladas
From the kitchen of: Angela Rivers

2 chicken breasts, cooked & chopped
1 cup cooked rice
1 1/2 cups salsa
2 cups grated cheddar cheese
2 cans condensed cream of chicken soup
1 1/2 cups sour cream
12 flour tortillas

In bowl mix chicken, rice, salsa, and 1 1/2 cups cheese. In separate bowl combine soup and sour cream. Reserve 1 1/2 cups of soup mixture to use as topping. Combine both mixes. Place mixture on tortillas and roll up. Place seam-side down in 13x9 pan. Cover with reserved soup mix and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes uncovered. Serve with salsa and sour cream.


Shana Pie
From the kitchen of: Shana Hart

For 1 person:

2 chicken strips

2 small russet potatoes

1/2 cup corn

1/4 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1/4 tsp season-all

2 Tbsp Italian dressing

2 Tbsp onion, minced

1 chicken bouillon

Bacon to taste

Butter to taste

In medium pot fill with water to 3/4 full. Add corn and bouillon cube and bring to boil. Chop potatoes and add to boiling water 8-10 minutes. Chop raw chicken and fry with bacon. Add onion to chicken. When almost done add dressing. Reserve 1/4 cup potato water. Drain and add back to pot. Add reserved water and all ingredients but chicken. Mash and add butter to taste. Add chicken once mashed and stir.

Bean Dip

From the kitchen of: Karisa Stahle

1 can refried beans

1/2 package taco seasoning

Guacamole

sour cream

olives

tomatoes

cheese

Mix beans and seasoning. Layer all ingredients. Refrigerate for better flavor.

January 2009 - Foods of Our Heritage

January 2009

Foods of Our Heritage

At the home of: Stacy Hart

King Alfred Cakes

From the kitchen of: Becky Maher

2 cups flour

1/4 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup shortening

1/4 cup butter

1 egg

1/2 cup raisins or any dried fruit

1/3 cup milk

Cut shortening and butter into flour. Add all dry ingredients. Whip egg and add to mixture with milk until dough is soft enough to be rolled out (may look too wet). Roll out to 1/4" thick and cut into small rounds. Cook on ungreased griddle at 360 degrees or medium high heat. Cook until golden brown on each side. Makes about 40 cakes.

Lipton Onion Potatoes

From the kitchen of: Shana Hart

2 red potatoes/person

2 chicken tenders/person

2 slices bacon/person

1 onion/4 people

1-2 packages onion soup mix

Cut potatoes into small cubes, put in strainer and rinse. Chop onion and add to strainer and rinse. Cube chicken and add to strainer. Grease 13x9 pan. Chop bacon and spread on bottom. Flip strainer onto bacon. Do not stir, but smooth evenly over pan. Bake 20 minutes at 375 degrees. Pull out and add soup mix and stir. Bake another 20 minutes. Pull out, set oven at 475 degrees. Stir mixture very well. Bake another 15 minutes until bacon is crispy.

Famous Oatmeal Cookies

From the kitchen of: Becky McKenna

Mix together:

3/4 cup melted butter

1 cup brown sugar

1/4 cup sugar

1 egg

1/4 cup water

1 tsp vanilla

Then add:

1 cup flour

1 tsp salt

1/2 tsp baking soda

3 cups oats

Mix all ingredients then add 6 oz of chocolate chips. Bake at 350 for 8 minutes.

Rolley Pancakes

From the kitchen of: Stacy Hart

4 eggs

1 Tbsp sugar

1 cup flour

1 cup milk

1 Tbsp melted butter

1/4 tsp salt

Beat eggs and sugar. Sift flour and salt then add to egg mixture. Blend thoroughly and add milk and butter. Beat until smooth; try for no lumps! Cook in butter in frying pan until just bwon and flip to cook each side. Serve with a variety of sweet toppings - powdered sugar and lemon juice, yogurt and fresh berries, butter and syrup, bananas and chocolate, jam, etc.

Polish Sausage

From the kitchen of: Angela Rivers

1 lb pork butt

1 1/2 tsp salt

1/4 tsp black pepper

1/4 tsp sugar

1/4 tsp marjoram

1 clove garlic

Sausage casings

Trim most of the fat off the meat. Cut meat into 1" strips and grind through a 1/4" plate. Meat should be as cold as possible when grinding. Add spices and mix thoroughly. Chill in freezer for 30 minutes. Run mixture through 3/16" plate. Stuff into casings and air dry for 30 minutes or until dry to the touch. Refrigerate or freeze immediately after drying. Boil for 5-10 minutes and then bake in 350 degree oven to brown.

December 2008 - Easy Holiday Appetizers!

December 2008

Easy Holiday Appetizers!

At the home of: Karisa Stahle

Christmas Tree Rollups

From the kitchen of: Stacy Hart

2 boxes cream cheese

1 tsp dry ranch dip (from packet)

1/4 red pepper, diced very small

1/4 yellow or green pepper, diced very small

1/4 cup chopped parsley, very small

Ham, diced

4 spinach tortillas

Soften cream cheese, leave in mixing bowl. Add about 1 tsp of dry ranch dip. Add peppers, ham and parsley. Mix gently but thoroughly. Spread on tortillas. Roll tortillas tightly. Can be refrigerated ahead if wrapped in plastic wrap. Slice to desired thickness. Shape into triangles. Toothpick as the tree stump. Enjoy!

Option: Add a red pepper or olive or pimento to the top as a star!

Rumaki a.k.a. Bacon-Wrapped Water Chestnuts

From the kitchen of: Angela Rivers

1 lb bacon

1 can water chestnuts

1 cup brown sugar

1 cup ketchup

Cut bacon in half. Wrap around water chestnut and secure with toothpick. Bake at 425 degrees for 30-45 minutes. Drain off fat. Mix sugar and ketchup. Pour mixture over bacon. Turn oven temp down to 350 and bake for another 20 minutes. Can keep warm in a Crock Pot all day.

Easiest Nacho Dip

From the kitchen of: Becky Maher

1 can chili

8 oz cream cheese

Mix and keep warm in Crock Pot.

Cheesy Chili Dip

From the kitchen of: Karisa Stahle

1 can chili

4 oz cream cheese

1 tsp chili powder

1 cup cheese

1-2 garlic cloves, minced

1 chopped tomato

1 green onion

1 can sliced olives

Mix chili, cream cheese, chili powder, cheese and garlic. Put in 8x8 pan and bake at 350 degrees for 20 minutes. Top with remaining ingredients.

Fantasy Fudge

From the kitchen of: Tiffany Pringle

3 cups sugar

1 1/2 sticks butter

5 oz can evaporated milk

1 package semi-sweet chocolate chips

1 jar Jet-Puffed Marshmallow Creme

1 tsp vanilla

Line 9" square pan with foil, with ends of foil extending over sides. Place sugar, butter and milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Add chocolate and creme, stirring until completely melted. Add vanilla and mix well. Pour immediately into pan; spread to form even layer. Cover and let stand at room temperature.

November 2008 - Favorite Thanksgiving Side-Dishes

November 2008

Favorite Thanksgiving Side-dishes!

At the home of: Stacy Hart

Green Stuff a.k.a Pistachio Salad

From the kitchen of: Shana Hart

15 oz can crushed pineapple - don't drain

8 oz Cool Whip

1 small package pistachio pudding mix

1 cup small colored marshmallows

Mix pudding mix and pineapple. Fold in the cool whip and marshmallows. Chill before serving.

Red Stuff a.k.a. Touch of Venus Salad

From the kitchen of: Shana Hart

6 oz package strawberry jello

10 oz package frozen strawberries

20 oz can crushed pineapple, well drained

2 cups boiling water

2 bananas sliced

8 oz cream cheese

Dissolve jello in boiling water with frozen strawberries until thawed. Add pineapple and bananas. Pour into 8x11 pan and chill until set. Spread cream cheese over top.

Green Bean Casserole

From the kitchen of: Tiffany Pringle

10 3/4 oz can cream of mushroom soup

3/4 cup milk

1 can French's Original French Fried Onions

Salt/Pepper

1 can green beans, drained

In a 1 1/2 quart casserole dish mix all ingredients except 2/3 cup friend onions. Bake 30 minutes at 350 degrees or until hot. Sir. Top with remaiing friend onions and bake for another 5 minutes or until onions are golden.

Baked Pineapple

From the kitchen of: Angela Rivers

2 (20-oz) cans chunk pineapple, drained

3/4 cup sugar

5 Tbsp flour

1 1/2 cups shredded cheddar cheese

1 sleeve Ritz crackers, crushed

3/4 stick butter, melted

Mix sugar and flour. In separate bowl mix crackers and butter. Spread pineapple in 9x12 casserole dish. Cover with sugar/flour mixture. Sprinkle with cheese. Top with cracker mixture. Bake at 350 degrees for 30 minutes.

Dinner Rolls

From the kitchen of: Becky Maher

1 1/4 cup warm watr

1/4 cup vegetable oil

1/4 - 1/2 cup sugar

1 tsp salt

2 Tbsp yeast

4 1/2 cup flour

Mix everything but flour together in KitchenAid with dough hook. Put in warm spot for 15 minutes. Add 2 1/2 cups flour and mix. Add remaining flour and mix until 1 big ball that is elastic. Rise 10 minutes. Shape into rolls. Yields 18-24 golf-ball-sized rolls. Grease cookie sheet. Space balls 1" apart. Rise 10-15 minutes covered w/ light towel. Bake at 375 degrees for 10-15 minutes.

Twice-Baked Potatoes

From the kitchen of: Stacy Hart

16 small/medium brown potatoes

1 stick butter

2 cloves garlic

2 tsp salt

1 tsp pepper

1/2 can evaporated milk

2 cups cheddar cheese

1/2 cup bacon bits

Wash potatoes and poke all over with fork. Bake 350 degrees for 1 hour until soft in center (test with fork). Remove from oven and let cool about 10 minutes. Slice each potato in half and scoop out potato into KitchenAid bowl. Leave thin layer of potato with the skin to give it shape. Mix potatoes with butter, garlic, salt, pepper and use milk to soften. Mix until smooth but don't overmix. Scoop potato mix back into shells. Cover with cheese and bacon bits. Bake at 350 for 45 minutes. (Option: Add 4 Tbsp pesto to the mashed potatoes while mixing and top with fresh grated parmesan cheese)

Sausage Stuffing

From the kitchen of: Becky McKenna

1/4 cup diced onion

1 tsp poultry seasoning

salt/pepper

1/2 tsp garlic powder

6 cups dried/stale bread

1/2 cup chicken broth

1/2 can cream of celery soup

1 tube sage sausage

Cut up all bread into bite-sized pieces. Cook sausage and drain. Saute onion. Combine all ingredients. Add to casserole dish. Bake at 325 degrees for 30 minutes covered. Take lid off and bake another 5 minutes.

Sweet Potato Casserole

From the kitchen of: Karisa Stahle

Sweet Potato Mixture:

3 cups mashed sweet potatoes (about 4)

1 cup granulated sugar

1/2 tsp salt

1 tsp vanilla

2 eggs, well beaten

1/2 cup butter

Combine ingredients into mixing bowl and combine thoroughly.

Crust mixture: (may want to half this recipe)

1 cup light brown sugar

1/3 cup flour

1 cup chopped walnuts

1/3 stick butter

Combine crust mixture in a mixing bowl and set aside.

Pour sweet potato mixture into buttered baking dish and sprinkle evenly with crust mixture. Bake for 30 minutes at 350 degrees. Allow dish to set for at least 30 minutes before serving.

Green Beans

From the kitchen of: Karisa Stahle

Fresh green beans - steamed, drained

Olive oil

Parmesan cheese

Mix all to taste and enjoy!

Cheesy Scalloped Potatoes

From the kitchen of: Sharday

2 lbs Yukon gold or baking potatoes

1 1/2 cups shredded sharp cheddar cheese

1 jar Alfredo sauce

1/3 cup chopped chives or scallions

1/2 cup milk

1/8 tsp cayenne

1/8 tsp ground nutmeg

Preheat oven to 350 degrees. Coat shallow 2-quart baking dish with nonstick cooking spray. Thinly slice potatoes. Reserve 1/4 cup cheese. Mix potatoes with remaining ingredients in a large bowl. Spoon into prepared baking dish. Cover with foil; bake 1 hour. Remove foil from baking dish; sprinkle with reserved cheese. Bake 20-30 minutes more until potatoes are tender and mixture is bubbly. Let stand 15 minutes.

October 2008 - Halloween Treats

October 2008

Halloween Treats!

At the home of: Shana Hart

Pumpkin Stew

From the Kitchen of: Becky Maher

1 small/medium pumpkin

1 medium onion

2 lbs ground beef

2 Tbsp soy sauce

1 Tbsp brown sugar

1 can cream of mushroom soup

1 1/2 cups cooked rice (2 1/2 works too)

8 oz can sliced water chestnuts

4 oz can mushrooms (if desired)

Cut top off pumpkin and clean out. Draw face. Brown meat and add all ingredients in pan. Stir & simmer for 10 minutes. Put in pumpkin with top on it. Bake for 1 hour at 350 degrees. Serve from pumpkin.

Taffy Apple Salad

From the kitchen of: Angela Rivers

1 large can crushed pineapple (save juice)

2 cups mini marshmallows

1 Tbsp flour

1/2 Tbsp white vinegar

2 cups diced granny smith apples

1/2 cup sugar

1 egg, beaten well

16 oz Cool Whip

1 1/4 cup spanish peanuts

Drain pineapple and combine with marshmallows. Let stand in refrigerator overnight. In saucepan over medium heat mix together and cook until thick the pineapple juice, sugar, flour, egg, and vinegar. Refrigerate overnight. The next day take sauce and mix with Cool Whip. Add remaining ingredients and chill for several hours.

Pumpkin Roll

From the kitchen of: Sherri Zucker

3/4 cup flour

1 cup white sugar

1 tsp baking soda

2 tsp pumpkin pie spice

1 cup pumpkin puree

3 eggs

1 tsp lemon juice

2 Tbsp powdered sugar

8oz package cream cheese, softened

1/4 cup butter

1 tsp vanilla

1 cup powdered sugar

Preheat oven to 375. Grease and flour a 13x9 jelly roll pan or cookie sheet. (may also use parchment paper instead of greasing pan) In a large bowl mix flour, sugar, soda, spice. Stir in pumpkin, eggs and lemon juice. Pour mixture into prepared pan and spread evenly. Bake at 375 for 15 minutes. Lay a damp towel on the counter and sprinkle with powdered sugar, turn the cake onto the towel. Carefully roll towel up lengthwise with the cake in it. Place cake in the towel on a cooling rack and let cool for 20 minutes. 

Make the icing: In a medium bowl blend cream cheese, butter, vanilla, and sugar with electric mixer. When cake has cooled unroll it and spread icing onto it. Immediately re-roll (without towel) and wrap with plastic wrap. Keep refrigerated and cut into slices just before serving.

Stacy's Sugar Cookies

From the kitchen of: Stacy Hart

1 1/2 cups shortening

2 1/2 cups sugar

6 eggs

1 tsp salt

1 tsp baking powder

1 tsp almond or vanilla extract

6 cups flour

Mix shortening and sugar. Mix in eggs until blended. Add salt, baking powder and extract. Add flour. Do not over mix or cookies will not be soft. Refrigerate 1 hour or more. Preheat oven to 350. Roll out dough about 1/8" thick. Cut out with cookie cutters or glass. Bake for 9 minutes. do not turn the cookies brown or they will be tough/crunchy. Let cool completely. Frost/decorate.

Apple Crisp

From the kitchen of: Becky McKenna

8 cups peeled & sliced apples

2/3 cup flour

2 cups oatmeal

1 cup brown sugar

1 tsp salt

2 tsp cinnamon

1/2 cup melted butter

Put apples in ungreased 13x9 pan. Combine all dry ingredients and mix melted butter. Pour over apples. Bake at 375 degrees for 30 minutes.

Pond Water

From the kitchen of: Shana Hart

2 packages grape Koolaid

1 quart high-pulp orange juice

Add water per KoolAid instructions. Sugar to flavor (about 3 cups).

To make sugar free use orange-flavored Crystal Light.

Spooky Purple Ghost Cupcakes

From the kitchen of: Tiffany Pringle

1. Get in car.

2. Go to Safeway

3. Pick up box of Spooky Purple Ghost Cupcakes

4. Pay cashier

5. Take home and enjoy!

September 2008 - Mexican Night

September 2008

Mexican Night!

At the home of: Angela Rivers

Chicken Breast with Tomatillo Salsa

From the kitchen of Becky McKenna

2 Tbsp yellow corn meal

2 Tbsp flour

1 Tbsp chili powder

1/2 tsp salt

1/4 tsp black pepper

1 lb chicken breasts

Combine all these ingredients in Ziploc bag and shake.

In large skillet cook the chicken in oil 8-10 minutes.

Serve with salsa.

Salsa:

13 oz can tomatillos

3 Tbsp cilantro

3 Tbsp onion

2 Tbsp lime juice

1 fresh jalapeno, chopped finely

Mix all together into a food processor.

Tortilla Casserole

From the kitchen of: Becky Maher

1 lb ground beef, browned

1 can cream of mushroom soup

1/2 soup can of milk

1/4 cup salsa

cheddar cheese

about 9 corn tortillas

Combine everything but tortillas and cheese. In 9x9 pan layer mixture, broken-up tortillas and cheese. Makes about 4 layers. Bake at 350 degrees for 20 minutes.

Tomalito

From the kitchen of Karisa Stahle

5 Tbsp margarine, softened

1/4 cup Masa Harina

1/3 cup granulated sugar

1/2 cup water

2 cups corn kernels, fresh or frozen, thawed & divided

1/2 cup cornmeal

1 tsp baking powder

1/2 tsp salt

2 Tbsp + 1 tsp milk

In a small mixing bowl mix the margarine, masa, and sugar using an electric mixer until light and fluffy, about 1 minute. In a blender blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn, corn meal, baking powder, salt & milk and mix well. Pour the corn mixture into an 8" square baking pan. Tightly cover with plastic wrap and steam corn mixture for 50-60 minutes by setting atop a medium saucepan of boiling water on top of the stove. Tomalito should have a smooth, moist texture. Makes 12-16 servings.

Taco Salad

From the kitchen of: Angela Rivers

1 lb ground beef, browned

1 package taco seasoning

1 medium head lettuce, chopped

1 cup chopped onion

4 medium tomatoes, chopped

8 oz grated cheddar cheese

8 oz bottle Thousand Island dressing

1/3 cup sugar

2 Tbsp taco sauce

8 oz bag Doritos

Brown meat and let cool. Mix in the seasoning packet. In separate bowl mix in the dressing, sugar, and taco sauce. Refrigerate. Layer lettuce, meat, onion, tomato, and cheese in large bowl twice. When ready to serve add dressing and toss. Add crushed chips and toss again.

Chicken Fajita Tostadas

From the kitchen of: Kelsy MacKubbin

10 6-inch corn tortillas

16 oz can refried beans

7 0z can diced green chiles

1 medium tomato, diced

3 boneless, skinless chicken breasts

1 cup olive oil

1/2 head chopped lettuce

1/3 cup water

Cheddar cheese to taste

1 package fajita seasoning powder

Heat a small amount of oil in a skillet and cook chicken breasts. Let chicken cool fora  short time, then shred into small strips. While waiting for chicken to cool, dice up onion and sauce in skillet until tender. Put chicken back into skillet with onion and 1/3 cup water. Add fajita seasoning and stir in diced tomato, turn heat to simmer and cover. Heat 1 cup olive oil in small skillet and lightly fry each corn tortilla and salt to taste. Heat refried beans in pan or microwave and stir in chiles. Once chicken mixture has thickened and tortillas are crispy, spread on small layer of beans, top with chicken, lettuce, cheese, and salsa.

Mexican Tortilla Soup

From the kitchen of: Stacy Hart

1 lb boneless skinless chicken breast

3 14 0z cans reduced sodium chicken broth

14.5 oz can diced tomatoes, undrained

1/2 cup chopped onion

1/4 cup chopped green bell pepper

1-2 tsp chili powder

1/2 tsp cumin

1/8 tsp black pepper

1 cup frozen whole kernel corn

3 cups tortilla chips, coarsely crushed

1 cup shredded Monterrey Jack cheese

Avocado diced and cilantro for garnish

Cut chicken into bite-sized pieces, set aside. In 4-quart pot combine broth, tomatoes, onion, bell pepper, chili powder, cumin and black pepper. Blend this in food processor. Bring to boil; add chicken. Return to boil; reduce heat. Simmer, covered for 10 minutes. Add corn. Return to boiling; reduce heat. Simmer covered for 10 minutes more. Sprinkle each serving with chips, cheese, avocado and cilantro.

August 2008 - Italian Night

August 2008

Italian Night!

At the home of: Shana Hart

Manicotti

From the kitchen of: Tiffany Pringle

1 box manicotti shells

1 lb ricotta cheese

1 Tbsp fresh basil, minced

1 Tbsp fresh parsley, minced

salt/pepper to taste

2/3 cups fresh Parmesan cheese

1 egg yolk

1 cup mozzarella cheese

red sauce if desired

white sauce if desired

Boil the shells in salt water and drain. Mix ricotta, Parmesan, yolk, parsley, basil and spices. Stuff into pasta shells. Lay into 13x9 dish. Coat with red sauce. Add Alfredo sauce on top of red sauce. Bake at 350 degree covered for 20 minutes, then uncovered for 10.

Walnut Pasta

From the kitchen of: Shana Hart

1 lb Rotelli or Fuscilli pasta

1 1/2 cups toasted walnuts

2 Tbsp unsalted butter

3/4 tsp salt

1/2 tsp ground black pepper

3/4 cup extra virgin olive oil

1/2 cup freshly grated Parmesan cheese

1/2 cup heavy cream

1/2 cup fresh flat-leaf parsley

Bring large pot of salted water to boil over high heat. Add pasta and cook until tender but firm to bite. Drain but reserve 1 cup of pasta water. In food processor combine walnuts, butter, salt, and pepper. Drizzle oil in a steady stream. Transfer mixture to small bowl. Stir in cheese & cream. In large bowl stir noodles with sauce. Add in reserved pasta water 1/4 cup at a time until sauce coats pasta. Sprinkle with parsley, toss, and serve!

Chicken Tortellini Salad

From the kitchen of: Angela Rivers

4 boneless, skinless chicken breasts

16 oz frozen cheese tortellini

1 can artichoke hearts

8 oz jar sun-dried tomatoes

12 oz fresh spinach

1 large bottle Paul Newman's Caesar Salad Dressing

Marinate chicken breasts in 1/4 cup of dressing for 1 hour in refrigerator. After marinated cook chicken in frying pan. Let cool. Cook tortellini until tender and drain; set aside. Chop artichoke hearts, tomatoes, and spinach. Slice chicken on diagonal and put all ingredients in large bowl. Add dressing and mix. Refrigerate until ready to serve.

Lasagna

From the kitchen of: Becky Maher

1/2 cup chopped onion

1 lb ground beef

1 can tomato paste

2 1/2 cups tomato puree

2 cloves garlic, mashed

1/4 tsp pepper

1/4 tsp salt

1/4 tsp oregano

1/2 cup Parmesan cheese

2 Tbsp dried parsley

10 oz mozzarella cheese

1 lb cottage cheese

1/2 lb lasagna noodles (9 noodles)

Saute onions and add meat. Add garlic, spices, tomato puree & paste. Add 3 Tbsp Parmesan cheese and then simmer for 30 minutes. Boil noodles in 3 quarts of water. Layer 1/3 of meat mixture in 13x9 pan. Top with noodles length-wise. Add layer of all cheeses. Repeat and end with meat sauce. Sprinkle with Parmesan. Bake at 350 degrees for 20 minutes covered and 10 minutes uncovered.

Gnocchi

From the kitchen of: Stacy Hart

1 1/2 lb russet potato (about 5)

1 cup flour (will need more)

1 egg

1/2 tsp salt

1/4 cup canola oil

Boil potatoes and then peel. Run through vegetable mill or chopper (basically mash until no lumps). Add 1 Tbsp of salt to 6 quarts of water and boil. Also set up an ice bath. Sprinkle flour all over counter. Make a mashed potato lake and add egg & salt. Take fork and mix in the potatoes and flour. Keep adding flour (will use about 3 cups?). Divide mixture into 6 balls. Add more flour if necessary - should have the consistency of new Play-doh) Roll into 3/4" snake. Cut about 1" pieces - roll down for to curl around thumb. Throw into boiling water. When the float to the top they are done. Take out and drop into ice bath. Drain once cooled. Toss with oil. Cook in pan with olive oil or freeze. Add sauce of choice.

July 2008 - Desserts

July 2008

Desserts!

At the home of: Stacy Hart

Peanut Butter Pie

From the kitchen of: Angela Rivers

2 prepared graham cracker pie crusts

8 oz cream cheese

2 cups crunchy peanut butter

1 3/4 cup sugar

1 cup milk

13 oz Cool Whip

Cream together all ingredients but Cool Whip. Fold in Cool Whip. Pour mixture into crusts. Freeze. Serve frozen with Cool Whip and a cherry.

Lemon Bars

From the kitchen of: Stacy Hart

Crust:

2 cubes margarine or butter

1/2 cup powdered sugar

2 cups flour

Topping:

4 eggs, beaten

2 lemons

2 cups sugar

4 Tbsp flour

1 pinch salt

Melt butter and mix with crust ingredients. Pat into 7x11 greased pan. Bake at 300 degrees for 25 minutes. Grate or zest the rind off of the lemons and then juice them. Mix juice, zest, eggs, sugar, flour and salt for the topping. Pour over crust and bake at 300 degrees for 30 minutes. Sprinkle with powdered sugar. Cool before taking out of pan. 

Apple-Wrapper Pie

From the kitchen of: Shana Hart

Crust:

1 cup flour

1/2 tsp salt

1/3 cup + 1 Tbsp shortening

2-3 Tbsp cold water

Filling:

2/3 cup brown sugar

1/3 cup flour

4 cups tart apples, peeled & thinly sliced

1 Tbsp butter

Sprinkle of cinnamon & sugar

For the crust: Mix flour and salt. Cut in shortening using pastry blender until small pea size. Sprinkle with cool water 1 Tbsp at a time. Toss with fork until all flour moistened. Gather into a ball. On floured surface roll out to fit size of baking sheet. Add to baking sheet w/ sides and cover with saran wrap.

For the filling: Mix flour and brown sugar in a big bowl. Stir in apples. Mound apple mixture in center of crust within three inches of the edge of the crust. Cut butter into small pieces and sprinkle over. Fold edges over apples. Bake 30-35 minutes at 425 degrees. Cover center with aluminum foil for the last 10 minutes of baking. 

Zucchini Bread

From the kitchen of: Becky Maher

3/4 cup vegetable oil

3 eggs

1 tsp vanilla

2 cups shredded zucchini, skin on

1 cup brown sugar

1 cup sugar

1 tsp salt

1/4 tsp baking powder

1 tsp baking soda

1 Tbsp cinnamon

3 cups flour

Mix wet ingredients together. Add sugars. Add flour last. Grease bottom of pan only. Lower rack in oven so top of bread is in the middle. Bake at 350 degrees for 50-60 minutes. Cool for 10 minutes in the pan.