|
|
|
Recipes shared by members.
If you brought food to a meeting and want to share the recipe just send it in,
or any recipes you think the members would enjoy.
Southwestern Dip Mix Mix together: ½ c. dried parsley flakes ¼ c. dried chives ¼ c. ground cumin 1/3 c. dried minced onion 1/3 c. chili powder 1 tsp salt
Mix 3 T mix with 1 cup sour cream and 1 cup mayonnaise Refrigerate at least 2 hours before serving Store remaining dry mix in an air-tight container
Ann Keeling brought to the January 2008 Meeting
Olive Pepper Pinwheels
1 package (8 oz) reduced-fat cream cheese
1 teaspoon fat-free milk
1/3 cup each finely chopped sweet
red, green & yellow peppers
1 can (2 1/4 oz) chopped ripe olives, drained
2 Tbsp ranch salad dressing mix
6 flour tortillas (6-inch)
In a mixing bowl, beat cream cheese and
milk until smooth; stir in the peppers, olives and dressing mix. Spread over
tortillas, Roll-up jelly-roll style; wrap tightly in plastic wrap. Refrigerate
for 2 hours or until firm. Just before serving, cut into 1-in. pieces. Yield:
3 dozen
Toffee-Mocha Cream Torte 1 cup butter 2 cups sugar 2 eggs 1 1/2 tsp. van. 2 2/3 cups flour 2 tsp. Baking soda 3/4 cup baking cocoa 1/4 tsp. salt 1 cup buttermilk 2 tsp. instant coffee granules 1 cup boiling water nuts 1/2 cup crushed heath bars Topping 1 jar chocolate fudge sauce 1/2 tsp. instant coffee granules 2 cups whipping cream, I used cool whip 3 Tbs. brown sugar 6 heath bars crushed
Cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt and add to creamed mixture alternating with buttermilk. Dissolve coffee in water; add to batter. Beat for 2 minutes. Pour into three greased and floured 9 in. round baking pans. ( I used a 9x13 pan and a 9x9 pan.) Bake at 350 for 16- 20 min. or till toothpick comes out clean. Cool for 10 min. before removing from pans to cool completely. For topping, dissolve coffee in water in bowl; cool. Add cream and brown sugar and beat till stiff. Place bottom cake layer on serving plate; spread fudge sauce on cake and top with 1/3 of the topping. Sprinkle with 1/3 of crushed candy bars. Repeat layers twice. Refrigerate. When using the 9x13 and 9x9 pan you will leave it as a sheet cake and spread fudge sauce on top, then the cool whip and the crushed heath bars on top.
Broccoli Salad – Sharron White 2 large packages fresh raw broccoli 1 pound bacon, cooked and crumbled ½ cup raisins ½ cup chopped red onion 2 cups mayonnaise 4 tablespoons white vinegar ½ cup sugar Stir together last three ingredients and pour over all – toss.
Chicken Vegetable Soup From Prothro Center Thanks, Nancy Nass
In cold water start first five ingredients. Bring to boil; then, add remaining ingredients and allow to come back just to boil. Adjust seasoning and serve. The secret to this recipe is the “paste-type soup base.” Granulated or bouillon products will not produce the rich chicken flavor without being too salty. Second, do not overcook; it will destroy texture, color, and flavor.
Chicken Tortilla Soup
1 Tbsp. vegetable oil 1 lb. chicken breast fillets (approx. 3 fillets) ½ cup diced onion 1 garlic clove, pressed, to taste 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 oz. Velveeta cheese 1 tsp. salt, to taste 1 tsp. chili powder ½ tsp. cumin
1. Add 1 tablespoon of oil to a large pot over medium heat. 2. Add chicken breasts to pot and brown for 4-5 minutes per side. 3. Set chicken aside. 4. Add onions and garlic to pot and sauté over medium heat for about 2 minutes until onions become translucent. 5. Add chicken broth. 6. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. 7. Add masa mixture to the pot with onions, garlic, and broth. 8. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. 9. Shred the chicken into small, bite-sized pieces and add it to the pot. 10. Reduce heat and simmer soup for 30-40 minutes or until thick.
From the November 2008 Meeting: Johnnie McKee’s Coconut Frosting Cake 1 pkg. yellow cake mix 1 container coconut with walnut frosting 4 eggs ½ cup oil 1 cup water Mix all the ingredients together and pour in bundt pan. Bake at 350 degrees for approximately 50-55 minutes 455 calories per slice – serves 12
Peggy Shindler’s Saltine Crackers 1 box saltine crackers 1½ cups canola oil 1 pkg. Ranch dressing seasoning mix 2 T. crushed red pepper Put 2 packs of crackers in a large freezer type baggy. (4 packs in a box – 2 baggies of 2 packs each) Mix oil, dressing and peppers. Pour half into each baggy. Turn to coat with mixture. Leave overnight. Ready to eat the next morning. (I thought they were baked. Sounds so easy. Can’t wait to try these!)
|
|
Send mail to
ngenetti@yahoo.com with
questions or comments about this web site.
|
