Authentic Mexican Roasted Salsa (Uses all fresh ingredients)
4 – 6 large roma tomatoes
3 cloves garlic
7 – 10 sprigs of cilantro
2 Serrano peppers
1/8 cup or less onion (yellow is best)
salt
Roast tomatoes and Serrano peppers on the stove until softened. They will be burned on their skins. (To roast: put in a frying pan on medium heat with no oil until blackened and soft.) Toss them in a blender. Add the garlic, cilantro, onion and salt and. then blend until the cilantro and garlic are in very small pieces. Sample it and add more of whichever ingredient you would like. Salty chips require less salt in the salsa. The smaller the Serrano pepper the hotter it is. Try it on your eggs.
Submitted by Janelle Bryner
Broccoli Salad
1 bunch broccoli cut in pieces
½ cup chopped red onion
1 cup raisins, grapes or craisins
½ cup sunflower seeds, pecans or almonds
4 or 5 slices bacon, crumbled
Dressing:
1 cup mayo
1/3 cup vegetable oil
1/3 cup vinegar
½ cup sugar
Submitted by Julia Fergusen
Lemon Poppy Seed Muffins
2 cups all-purpose flour (I used wheat flour)
3/4 cup white sugar
1/4 cup poppy seeds
2 teaspoons baking power
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup lemon flavored yogurt
1/4 cup oil (I used 1/4 cup applesauce)
1 tablespoon grated lemon zest
1/3 cup lemon juice
3 tablespoons white sugar
Preheat oven to 400 degrees F. Lightly grease muffin tin. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda, and salt. In separate bowl, mix the eggs, yogurt, oil (or applesauce), and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do not overmix! Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F for 20 minutes. Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir until sugar dissolves. Once muffins are baked, pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.
Submitted by Erin Callahan
Mandarin Nut Tossed Salad
1 package (16 oz) ready to serve salad greens
1 can (11 oz) mandarin oranges, drained
¾ cup chopped salted peanuts
½ cup to 2/3 cup Italian salad dressing
1 Tablespoon reduced sodium soy sauce
In a bowl, combine the salad greens and oranges. Sprinkle with the peanuts. Combine the salad dressing and soy sauce. Drizzle over the salad and toss to coat.
Submitted by Shauna Cooke
Not So Tuna Salad (I usually half it. It makes a lot.)
4 cups soaked almonds. (Cover almonds with water and let soak 8 hours)
5 tablespoons lemon juice
6-8 green onions (minced)
2 Tablespoons dry dill
1 Tablespoon salt
5-7 celery stalks (minced)
2 dashes cayenne pepper (optional)
1 large clove garlic (minced)
Put almonds in food processor until finely chopped. Add the remaining ingredients. It will form into a ball. Everything should be finely minced together. If you don’t have a food processor, crush the nuts down to a coarse crumb and dice all the ingredients up and add to mixture. Serve over sliced tomatoes, crackers, or my favorite; bagels. Use anywhere you would use tuna salad. You can dip with celery, put in wraps, or on bread as a sandwich. It is very addictive.
Whole Wheat Muffins
½ cup margarine
1 teaspoon baking soda
1 cup brown sugar
¼ teaspoon vanilla
1 egg
1 cup water
2 cups whole wheat flour
1 cup nuts, if desired
Cream butter and sugar. (Or melt butter and add sugar to it.) Add egg. Add water and flour alternately. Put in greased or paper lined muffin tins. Bake at 425 degrees for 15 minutes.
Submitted by Anne Ivie
Thursday, October 9, 2008
Tuesday, October 7, 2008
March 2008: Breads
Banana Bread
5 ripe bananas
3 eggs
1 teaspoon vanilla
3/4 cup margarine
1 1/2 cups sugar
2 teaspoons baking soda
3 cups whole wheat flour
Put bananas, eggs, vanilla and margarine in a blender and liquidize thoroughly. Pour this into a mixer bowl and add remaining dry ingredients and blend thoroughly. Bake in 2 greased bread pans at 350 degrees for 20 minutes and at 300 degrees for 25 minutes.
Submitted by Kathy Rutherford
Banana Bread
3 Ripe Bananas
1 Stick of Butter
1 Cup Sugar
1 tsp Vanilla
2 eggs
2 cups Flour
1 tsp Baking Soda
Cream bananas. Soften butter and add to bananas. Mix. Add sugar, vanilla and eggs. Cream well. Add dry ingredients. Mix until well blended. Split in 2 greased bread loaf pans. Bake at 350 degrees for 35 minutes.
Submitted by Tami Hughes
Bistro Chicken Twist (From Pampered Chef)
1 cup chopped cooked chicken
1/2 cup diced red bell pepper
1/4 cup snipped fresh basil leaves
1/4 cup plus 2 tablespoons grated fresh Parmesan cheese, divided
1/2 cup shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove
1 packages refrigerated French break dough (I used Rhodes frozen White Bread, defrosted in refrigerator to prevent bread from rising)
1 egg white, lightly beaten
1 teaspoon Italian Seasoning Mix
Preheat oven to 375 degrees. Combine chopped chicken, diced bell pepper, basil, 1/4 cup Parmesan cheese, mozzarella cheese, mayonnaise, and garlic; mix well. Place bread dough, seam side up, on cutting board. Slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. Roll dough crosswise to a 4-inch width, creating a well down center of each loaf.
Spoon half of the chicken mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaf, seam sides down, in an "X" pattern on your baking sheet. Crisscross ends of dough to form a large figure "8", keeping ends of dough 1-inch from end of baking sheet.
Combine egg white and seasoning mix; lightly brush over dough. Cut a 3-inch slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.
Submitted by Erin Callahan
Corn Bread (Eileen Fahey's Recipe)
(I use half butter and half applesauce and whole wheat flour.)
Stir together:
3 eggs
1 cup margarine (melted and cooled)
1 cup sugar
1 1/2 cups milk
3/4 teaspoon baking soda
1/2 cup cornmeal
3 cups bisquick
Bake in ungreased pan until golden brown, about 30 minutes at 450 degrees.
Submitted by Kathy Rutherford
Cranberry Orange Muffins (adapted from recipezaar.com)
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C whole fresh cranberries (if none available, use dried cranberries)
1 egg, beaten
3/4 C. sugar
3/4 C. orange juice
1/4 C. vegetable oil
1 tsp. grated orange rind (optional)
Combine dry ingredients. Stir cranberries into dry mixture. Combine wet ingredients, including sugar and orange rind. Add wet mixture to dry mixture all at once. Mix until moistened (12-15 stirs only--ovemixing increases gluten in the batter which creates a tunnel texture in the muffin). Spoon into greased muffin cups. If desired, sprinkle with a little sugar on top. Bake at 375 degrees for 20 minutes until lightly browned. Makes 12-14 muffins.
Submitted by Amy Carpenter
Dijon Ham and Cheese Twist
4 cups flour
2 tbsp sugar
1/2 tsp salt
2 pkg yeast
1 cup water
1/4 cup Dijon mustard
2 tablespoons butter
1 1/2 cup chopped cooked ham
1 cup shredded cheese
1/2 cup chopped dill pickle (or pickle relish)
1 egg
Set aside 1 cup flour. Mix remaining flour, sugar, salt, and yeast. Heat water, mustard, and butter to 125 to 130 degrees F. Stir into flour mixture. Mix in enough reserved flour to make soft dough. Knead 4 minutes.
On greased baking sheet, roll dough to 14x12 in. Sprinkle ham, cheese, and pickles down center 3rd dough lengthwise. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Bring strips from opposite sides of filling together. Twist and place ends at an angle across filling; cover. Place large shallow pan with boiling water. Place baking sheet over pan; let dough rise 15 minutes. Brush loaf with egg. Bake at 375 for 25 minutes.
Submitted by Erin Callahan
Pumpkin Bread
1 1/4 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 cup pumpkin
3/4 cup milk
1 3/4 cup whole wheat flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3 teaspoons baking powder
1/2 cup nuts
Put sugar, shortening, eggs and vanilla in a mixing bowl and blend. Combine pumpkin and milk. Sift dry ingredients together and add to sugar mixture alternately with pumpkin mixture. Add 1/2 cup nuts. Bake in greased and lightly floured bread pan for 45 minutes at 350 degrees.
Submitted by Kathy Rutherford
Zucchini Blueberry Bread
3 eggs
1 1/2 cups sugar
1/2 cup oil
1/2 cup applesauce
1 1/2 tsp vanilla
1 tsp salt
1 cup white flour
1 cup wheat flour
1 1/4 cups fresh blueberries
2 cups grated zucchini
1 Tbsp cinnamon
1/2 tsp baking soda
1 1/2 tsp baking powder
Beat first four ingredients with a mixer until thick and well combined. Combine remaining dry ingredients and carefully blend into wet ingredients with a wooden spoon or spatula--do not overmix. Fold in blueberries being careful so as not to break the berries. Pour batter into two greased bread pans or four mini loaf pans. Bake at 350 degrees for an hour (30 minutes for the smaller pans) or until a toothpick comes out clean.
Submitted by Amy Badger
5 ripe bananas
3 eggs
1 teaspoon vanilla
3/4 cup margarine
1 1/2 cups sugar
2 teaspoons baking soda
3 cups whole wheat flour
Put bananas, eggs, vanilla and margarine in a blender and liquidize thoroughly. Pour this into a mixer bowl and add remaining dry ingredients and blend thoroughly. Bake in 2 greased bread pans at 350 degrees for 20 minutes and at 300 degrees for 25 minutes.
Submitted by Kathy Rutherford
Banana Bread
3 Ripe Bananas
1 Stick of Butter
1 Cup Sugar
1 tsp Vanilla
2 eggs
2 cups Flour
1 tsp Baking Soda
Cream bananas. Soften butter and add to bananas. Mix. Add sugar, vanilla and eggs. Cream well. Add dry ingredients. Mix until well blended. Split in 2 greased bread loaf pans. Bake at 350 degrees for 35 minutes.
Submitted by Tami Hughes
Bistro Chicken Twist (From Pampered Chef)
1 cup chopped cooked chicken
1/2 cup diced red bell pepper
1/4 cup snipped fresh basil leaves
1/4 cup plus 2 tablespoons grated fresh Parmesan cheese, divided
1/2 cup shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove
1 packages refrigerated French break dough (I used Rhodes frozen White Bread, defrosted in refrigerator to prevent bread from rising)
1 egg white, lightly beaten
1 teaspoon Italian Seasoning Mix
Preheat oven to 375 degrees. Combine chopped chicken, diced bell pepper, basil, 1/4 cup Parmesan cheese, mozzarella cheese, mayonnaise, and garlic; mix well. Place bread dough, seam side up, on cutting board. Slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. Roll dough crosswise to a 4-inch width, creating a well down center of each loaf.
Spoon half of the chicken mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaf, seam sides down, in an "X" pattern on your baking sheet. Crisscross ends of dough to form a large figure "8", keeping ends of dough 1-inch from end of baking sheet.
Combine egg white and seasoning mix; lightly brush over dough. Cut a 3-inch slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.
Submitted by Erin Callahan
Corn Bread (Eileen Fahey's Recipe)
(I use half butter and half applesauce and whole wheat flour.)
Stir together:
3 eggs
1 cup margarine (melted and cooled)
1 cup sugar
1 1/2 cups milk
3/4 teaspoon baking soda
1/2 cup cornmeal
3 cups bisquick
Bake in ungreased pan until golden brown, about 30 minutes at 450 degrees.
Submitted by Kathy Rutherford
Cranberry Orange Muffins (adapted from recipezaar.com)
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C whole fresh cranberries (if none available, use dried cranberries)
1 egg, beaten
3/4 C. sugar
3/4 C. orange juice
1/4 C. vegetable oil
1 tsp. grated orange rind (optional)
Combine dry ingredients. Stir cranberries into dry mixture. Combine wet ingredients, including sugar and orange rind. Add wet mixture to dry mixture all at once. Mix until moistened (12-15 stirs only--ovemixing increases gluten in the batter which creates a tunnel texture in the muffin). Spoon into greased muffin cups. If desired, sprinkle with a little sugar on top. Bake at 375 degrees for 20 minutes until lightly browned. Makes 12-14 muffins.
Submitted by Amy Carpenter
Dijon Ham and Cheese Twist
4 cups flour
2 tbsp sugar
1/2 tsp salt
2 pkg yeast
1 cup water
1/4 cup Dijon mustard
2 tablespoons butter
1 1/2 cup chopped cooked ham
1 cup shredded cheese
1/2 cup chopped dill pickle (or pickle relish)
1 egg
Set aside 1 cup flour. Mix remaining flour, sugar, salt, and yeast. Heat water, mustard, and butter to 125 to 130 degrees F. Stir into flour mixture. Mix in enough reserved flour to make soft dough. Knead 4 minutes.
On greased baking sheet, roll dough to 14x12 in. Sprinkle ham, cheese, and pickles down center 3rd dough lengthwise. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Bring strips from opposite sides of filling together. Twist and place ends at an angle across filling; cover. Place large shallow pan with boiling water. Place baking sheet over pan; let dough rise 15 minutes. Brush loaf with egg. Bake at 375 for 25 minutes.
Submitted by Erin Callahan
Pumpkin Bread
1 1/4 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 cup pumpkin
3/4 cup milk
1 3/4 cup whole wheat flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3 teaspoons baking powder
1/2 cup nuts
Put sugar, shortening, eggs and vanilla in a mixing bowl and blend. Combine pumpkin and milk. Sift dry ingredients together and add to sugar mixture alternately with pumpkin mixture. Add 1/2 cup nuts. Bake in greased and lightly floured bread pan for 45 minutes at 350 degrees.
Submitted by Kathy Rutherford
Zucchini Blueberry Bread
3 eggs
1 1/2 cups sugar
1/2 cup oil
1/2 cup applesauce
1 1/2 tsp vanilla
1 tsp salt
1 cup white flour
1 cup wheat flour
1 1/4 cups fresh blueberries
2 cups grated zucchini
1 Tbsp cinnamon
1/2 tsp baking soda
1 1/2 tsp baking powder
Beat first four ingredients with a mixer until thick and well combined. Combine remaining dry ingredients and carefully blend into wet ingredients with a wooden spoon or spatula--do not overmix. Fold in blueberries being careful so as not to break the berries. Pour batter into two greased bread pans or four mini loaf pans. Bake at 350 degrees for an hour (30 minutes for the smaller pans) or until a toothpick comes out clean.
Submitted by Amy Badger
October 2007: Soups
Sweet Pumpkin Apricot Soup
6-8 cups pumpkin or Banana Squash
1 large carrot, peeled and diced
1-3 tbsp lemon juice
1 large can apricots with juice
2-4 cups orange juice concentrate
3 tbsp maple syrup
2 tbsp pumpkin pie spice
1 tbsp ginger
1 tsp cinnamon
1/4 cup brown sugar
dash salt
Cook all ingredients together, until soft. ( Don't go too long, or you will start to lose the color.) Remove from heat, puree in blender, adding extra water to reach desired consistency. If eating warm, go ahead and serve. If eating cold. place in refrigerator until ready to eat. Serve with whipped cream and strudel topping. For strudel topping: Mix equal amounts of flour, oatmeal, brown sugar and Crisco. Add cinnamon and a dash of salt for flavor.
Submitted by Kellie Braun
Egg Drop Soup
In small saucepan of boiling water, add choice of veggies, etc. Allow to cook for 5-7 minutes, just until softened. In a separate bowl mix two parts water with one part corn starch. (Depending on how thick you want this, adjust the amounts). Add to boiling pot and allow to boil until soup thickens. Add chicken bouillon to flavor. Right before serving, crack 1-2 eggs into the small bowl you used for the cornstarch. Blend smooth, and slowly add to the soup, stirring in a circular pattern. Cover with lid for one minute to allow the egg to cook, Serve immediately.
Submitted by Kellie Braun
6-8 cups pumpkin or Banana Squash
1 large carrot, peeled and diced
1-3 tbsp lemon juice
1 large can apricots with juice
2-4 cups orange juice concentrate
3 tbsp maple syrup
2 tbsp pumpkin pie spice
1 tbsp ginger
1 tsp cinnamon
1/4 cup brown sugar
dash salt
Cook all ingredients together, until soft. ( Don't go too long, or you will start to lose the color.) Remove from heat, puree in blender, adding extra water to reach desired consistency. If eating warm, go ahead and serve. If eating cold. place in refrigerator until ready to eat. Serve with whipped cream and strudel topping. For strudel topping: Mix equal amounts of flour, oatmeal, brown sugar and Crisco. Add cinnamon and a dash of salt for flavor.
Submitted by Kellie Braun
Egg Drop Soup
In small saucepan of boiling water, add choice of veggies, etc. Allow to cook for 5-7 minutes, just until softened. In a separate bowl mix two parts water with one part corn starch. (Depending on how thick you want this, adjust the amounts). Add to boiling pot and allow to boil until soup thickens. Add chicken bouillon to flavor. Right before serving, crack 1-2 eggs into the small bowl you used for the cornstarch. Blend smooth, and slowly add to the soup, stirring in a circular pattern. Cover with lid for one minute to allow the egg to cook, Serve immediately.
Submitted by Kellie Braun
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