Green salad with roasted pears by Tana Thompson

Green Salad with Roasted Pears by Tana Thompson

Pears can be roasted up to 3 hours in advance, but keep them at room temperature until ready to serve.

¼         cup maple syrup

1          tablespoon grated fresh ginger

3          Firm pears, preferably Anjou or Bartlett

Salt and Pepper

2          tablespoons cider vinegar

1          small shallot, minced

3          tablespoons extra virgin oil

2          bunches watercress, thick stems removed (8 cups)

1          head Bibb lettuce, torn into bite-sized pieces

1          cup crumbled blue cheese

Line rimmed baking sheet with foil.  Adjust oven rack to lower-middle position, place baking sheet on rack, and heat oven to 500 degrees.  Whisk syrup and ginger together in a bowl.  Peel and quarter pears lengthwise.  Core pears, then halve each quarter lengthwise

Toss pears with 3 tablespoons syrup mixture.  Spread pears on preheated baking sheet and season with salt and pepper.  Roast until browned on bottom, about 15 minutes.  Flip each slice and roast until tender and deep golden brown, about 5 minutes.  Let pears cool on baking sheet while preparing salad.

Whisk vinegar, shallots, oil and salt and pepper to taste into remaining syrup mixture.  Combine watercress and lettuce in large serving bowl.  Gently toss with vinaigrette.  Scatter pears and blue cheese on top and serve.

Greek Salad Appetizer by Tana Thompson

Greek Salad Appetizer  by Tana Thompson

1       8oz spreadable garden vegetable cream cheese

1       container of feta cheese (crumble)

¼    cup sour cream

½    tsp minced garlic

½    tsp pepper

½    tsp dried oregano

1 ½ cup peeled chopped cucumbers

1       cup choipped tomatoes

¼    cup chopped green onions

2       Tbl spoon black olives

3      

In large bowl combine cream cheese, feta, sour cream, garlic, oregano, pepper

Spread in bottom of 9” pie plate

Sprinkle with cucumbers, tomatoes, green onions, olives

Serve with pita bread, triscuts, wheat thins.

Marinade for Beef tenderloin by Dawn tuttle

Beef tenderloin with Red wine shallots part I by Dawn Tuttle

Hickory Cheese Ball by Elize Visser

HICKORY CHEESE BALL
FROM: ELIZE VISSER

FROM A FRIEND
ENJOYED IT AT A GATHERING AS AN APPETIZER

1 package of cream cheese softened (8 ounce)
1 package cheddar  cheese grated (10 ounce)
Half a teaspoon lemon juice
half a teaspoon liquid hickory smoke seasoning
1 and a half cups finely chopped walnuts or cashews

1. Place all ingredients except nuts in a mixing bowl - combine thoroughly using hads if desired
2. Form mixture into a ball and flatten it a little (like a big round cheese)
3.  Roll the ball in the chopped nuts
4. Wrap securely in plastic wrap and refrigerate at least 24 hours before serving.

Serve with crackers, or thin slices of apple and pear

Prep time: 15 minutes
Serves lots of people

ADVICE: Leave outside to reach almost room temperature or it will not spread easily on crackers.

Oats cookies by Elize Visser

OATS COOKIES

Elize Visser
Traditional South African cookie recipe

2 cups oats
1 cup regular flour
half a teaspoon salt
1 cup sugar
1 cup coconut
1 tablespoon syrup
125 grams of butter melted
1 teaspoon baking soda dissolved in 2 tablespoons of milk


DIRECTIONS:
1.  Mix all dry ingredients together
2.  Add syrup and melted butter
3.  Add baking soda in milk to mixture
4.  Spray pan (9 x 14) or a little bigger
5.  Mix mixture well and press firmly into baking pan (about half an inch thick)
6.  Bake for 15 minutes @ 350 F
7.  Cut right away when it comes out of the oven

PREP TIME: 15 minutes
COOKING TIME: 15 MINUTES
SERVES:  About 30 squares


 

Fresh Apple Cake by Susan Patterson

Submitted by Susan Patterson

Developed by Susan’s mother, Janet Schurick

Fresh Apple Cake

4 c. tart juicy apples, peeled and diced

2 c. sugar

3 c. flour

2 tsp. baking soda

2 tsp. cinnamon

¼ tsp. nutmeg

1 tsp. salt

3 eggs

1 c. corn oil

1 tsp. vanilla

1 c. raisins

1 c. pecans

Pour sugar over apples and let stand. Sift dry ingredients into bowl. Beat together eggs and oil and add to dry ingredients. Mix till smooth. Stir in vanilla. Fold in apples, pecans and raisins. Pour batter into well-oiled tube pan. Bake at 350° for 1 hour. Cool and glaze.

Glaze: Combine ½ c. buttermilk, 1 c. sugar, ¼ stick of margarine or butter, ½ tsp. baking soda, 1 Tbsp. white corn syrup and bring to a boil. Let cool slightly . Stir in 1 tsp. vanilla. Drizzle over cooled cake.

Monkey Faces by Susan Patterson

Submitted by Susan Patterson

Developed by Susan’s mother, Janet Schurick

Monkey Faces (Grandma Schurick’s recipe)

1 c. sugar

1 c. molasses

½ c. margarine

1 egg

3 ½ c. flour

1 tsp. baking soda

1 tsp. ground cloves

1 tsp. cinnamon

½ tsp. salt

½ c. cold water

Raisins

Cream molasses and margarine; add sugar. Beat in egg. Sift dry ingredients and add to margarine mixture alternating with cold water. Drop dough with teaspoon onto greased cookie sheet; place raisins to resemble eyes, nose and mouth. Bake for 10 minutes in 350° oven.  

Mac & Cheese Supreme

Submitted by Susan Patterson

Developed by Susan’s mother, Janet Schurick

Mac & Cheese Supreme

1 lb. macaroni

1 pt. sour cream

1 lb. cheddar cheese, grated

Cook macaroni according to package directions. Mix with sour cream and cheese. Pour into casserole dish and bake at 350° for 20 minutes until cheese browns a bit and macaroni is heated through.

Liver Pate by Susan Patterson

Submitted by Susan Patterson

Liver Pate

1 lb. fresh pork fat, ground

1 ½ lb. lean pork, ground

1 ½ lb. calf liver

½ lb. lean veal, ground

½ lb. chicken livers

5 Tbsp. butter

1/3 c. shallot

1 ½ tsp. garlic, chopped fine

¼ c. cheap cognac

2 Tbsp. lemon juice

3 Tbsp. heavy cream

2 Tbsp. flour

1 egg, beaten

½ tsp. allspice

1 ½ tsp. salt

1 tsp. black pepper

bacon

Combine pork fat, pork, calf liver and veal in skillet with 1 Tbsp. butter and cook through, mixing with a fork as it cooks. Add shallot and garlic. Cook chicken livers separately in 1 Tbsp. butter till pink. In saucepan warm cognac and lemon juice and cook down to 2 Tbsp. Slowly add heavy cream. When all ingredients are lukewarm, mix together thoroughly adding flour, egg, allspice, salt and pepper.

Preheat oven to 350°. Line a 2 qt. mold with bacon, overlapping sides so bacon will cover the top. Fill with pate ingredients, pressing firmly to fill to the rim. Cover with bacon and cover the mold tightly with a top. Put mold in a baking pan with sides and fill pan with boiling water to half-way up the outer edges of mold. Bake 2 hours. Remove mold from the water bath and uncover. Put a cool, heavy weight on top and refrigerate until ready to use.

Hot Chicken Salad by Susan Patterson

Submitted by Susan Patterson

Hot Chicken Salad

2 c. cooked chicken, cubed

1½ c. celery, chopped small

1½ c. toasted bread cubes

½ c. toasted slivered almonds

1 c. mayonnaise

2 Tbsp. grated onion

2 tsp. lemon juice

Salt to taste

1½ c. grated cheddar cheese

Mix all ingredients (save a few bread cubes and almonds for top). Bake at 350° for 30 minutes.

Cranberry Fruit Relish by Susan Patterson

Submitted by Susan Patterson

Cranberry Fruit Relish

Boil 1 c. sugar with ½ c. water. Add 2 c. cranberries, 1 small tart apple, peeled and thinly sliced, 1 stick cinnamon, and ¼ tsp. lemon peel. Lower heat, cover and simmer until berries pop, about 5 minutes. Remove cinnamon stick. Cool and chill. Just before serving, add 1 c. thinly sliced celery and ¼ c. blanched, slivered almonds that have been toasted. Serve with Thanksgiving turkey.

Sweet & Sour Beans by Susan Patterson

Submitted by Susan Patterson

Sweet & Sour Beans

8 slices bacon

4 large yellow onions, sliced

¾ c. brown sugar

1 tsp. salt

1 tsp. dry mustard

½ c. cider vinegar

2 cans (15 oz.) dry lima beans, drained & rinsed

1 can (15 oz.) green lima beans, drained & rinsed

1 can (15 oz.) kidney beans, drained & rinsed

1 can (11 oz.) New England-style baked beans

Fry the bacon slices until crisp; drain and crumble the bacon.  Sauté the onions in a little of the bacon fat, then add the brown sugar, salt, dry mustard, and vinegar.  Cover and simmer for 15 minutes.

Combine all the beans in a large bowl, stir in the onion mixture and the crumbled bacon and stir to combine.  Pour into a large baking dish, cover, and bake at 350° for 1 hour.

Asian Salad By Nikki Barmen

Asian Salad:

1/2 c. sunflower seeds

1/2 c. almonds

1 bunch green onions

1 pkg beef Raman Noodles

1 bag/head of shredded cabbage

1/2 c. oil

1/4 c. sugar

3 Tbs.  white vinegar

To make the dressing mix 1/2 cup oil, 1/4 cup sugar, 3 Tbs. white vinegar and beef flavoring from Raman Noodles.  Set aside.  Mix all other ingredients together in separate bowl.  Wait to add dressing to mixture until just prior to serving.  Toss well for best results.

Recipe submitted by Nikki Barmen

Passed from Jennifer Adams  (sister in-law) 

German-Style Pot Roast by Nikki Barmen

Recipe:  Nikki Barmen

Passed from Betty Barmen, (mother in-law)

German-Style Pot Roast:

Ingredients:

3/4 c. cider vinegar

1/4 c. ketchup

1/2 c. chopped onion

1 tsp. chopped garlic

2 (14 oz ) cans beef broth

12 ginger snap cookies

2 envelopes brown gravy mix

5-6 lbs. boneless chuck or bottom round roast

Combine all ingredients, except meat in crock pot.  Stir well.  Add meat and stir well to coat.  Cover & Cook:  Low heat 10 hours or High 5 hours

Steak and Kidney Pie by Dawn Tuttle’s

Steak and Kidney Pie by Dawn Tuttle’s

 8  Servings

3             1 pound lean chuck or round steak cut in 1" squares

6             Lamb Kidneys, clean and cut

1/2         pound beef kidney suet, cut with flour in cuisinart

3             cups flour

3             teaspoons baking powder

1             teaspoon salt, mix with flour & baking powder

1             cup cold water

              

Blend flour (I like to use 2 c. unbleached flour and 1 c. of whole wheat flour), suet, baking powder and salt in cuisinart.  Add one cup water.  Roll 1/3 of dough in strip and line top of large bowl with it.  Insert a handleless cup, inverted, in center of bowl.  Around this arrange pieces of beef and kidney that have been rolled in flour, (about 3 tsp.), salt and pepper.  Roll out remainder of dough to make top crust, sealing by dampening the edge of bottom crust.  Make hole in center of top and pour one cup of water into pie.  Bake one and a half hours in preheated oven at 350.

Seafood Stew by Dawn Tuttle

Seafood Stew by Dawn Tuttle

 8  Servings

Needs more spice

              

1 # large shrimp

1 # sea scallops

salad oil

1 10-oz. pkg. mushrooms, cut in half

1 medium sized onion, minced

1 tsp. curry powder

3 T all-purpose flour

1 133/4-141/2 oz. can chicken broth

1 101/2 oz. can crab bisque or cream of shrimp soup

1 c. milk

1/4 c. dry sherry

1 9 oz. pkg. frozen artichoke hearts, thawed

1 12-oz. pkg. salad style imitation crabmeat

1 10-oz. pkg. frozen peas

About 1 hr. before serving:

1. Shell & devein shrimp.  Rinse scallops with running cold water to remove sand from crevices.

2. In 5-qt. Dutch oven or saucepot over medium-high heat, in 2 T hot salad oil, cook mushrooms until golden brown.  With slotted spoon, remove mushrooms to bowl; set aside.

3. In same Dutch oven, in 2 more T hot salad oil, over medium heat, cook onion and curry powder until onion is tender.  Add flour and cook, stirring constantly, until flour is dark brown but not burned.  Gradually stir in chicken broth, crab bisque, milk and sherry; over high heat, heat to boiling.

4. Add mushrooms, artichoke hearts, shrimp and scallops; over high heat, heat to boiling.  Reduce heat to medium; cook until shrimp turn pink and scallops turn opaque.  Stir in crabmeat and peas; heat.  Makes 8 main-dish servings.

Chocoholic's Quick-Fix Cheesecake by Dawn Tuttle

Chocoholic's Quick-Fix Cheesecake by Dawn Tuttle

 8  Servings                                                                          Liz adds Amaretto to this & it's very good.

 

1 1/2 c. chocolate wafers, crushed

1/3 c. butter, melted

1 8 oz. pkg. cream cheese

1/2 c. sugar

1 tsp. vanilla

2 eggs, separated

1 6 oz. pkg. chocolate bits, melted

1 c. heavy cream

Preheat oven to 325.  Mix wafers & butter together.  Press into bottom of spring form pan.  Bake for 10 min.  Mix softened cream cheese, 1/4 c. of sugar & vanilla.  Add 2 beaten egg yolks & melted chocolate bits.  Beat egg whites until stiff peaks form.  Gradually add remaining sugar.  Add to chocolate mixture.  Whip heavy cream & fold into mixture.  Pour over crumb crust & freeze.  Decorate with additional whipped cream if desired.

Creme Brulee by Dawn Tuttle

Creme Brulee by Dawn Tuttle

12  Servings

6 c. whipping cream

1 1/3 c. sugar

13 egg yolks

1/8 c. vanilla

1. Mix yolks, sugar & vanilla in large bowl

2. Scald cream & temper into yolks

3. Pour through sieve

4. Pour into serving dishes & cook in water bath for 1 hr. at 350.

5. Spread a layer of brown sugar on top & caramelize.

Hints:

1. Cool cooked custard in refrigerator before step 5

2. Keep a close watch when  under broiler to caramelize

Festive Fruit Trifle by Cricket Warren

Festive Fruit Trifle        

by Cricket Warren      Found in Good Housekeeping magazine      We make this every Christmas

3 pkgs. (10 oz. each) frozen quick-than strawberries in light syrup

2 cans (16 oz. each) sliced peaches in extra-light syrup

1 (10 3/4 to 12 oz.) frozen ready-to-serve pound cake

1 pkg. (4 serving size) vanilla-flavor instant pudding & pie filling

1 1/2 cups milk

1/2 teaspoon almond extract

1 container (8 oz.) frozen light whipped topping (thawed)

1 cup orange juice

1 tbsp. toasted sliced almonds, or I substitute 1 pkg. fresh raspberries

Directions:

1. Thaw frozen strawberries as label directs.

2.  Meanwhile, drain peaches.  Cut pound cake lengthwise in half; cut each half crosswise into 1/2-inch-thick slices.

3.   In medium bow, prepare vanilla instant pudding & pie filling as label directs but use only 1 1/2 cups milk and add almond extract.  With rubber spatula, fold in 2 cups whipped topping until blended.  Reserve remaining whipped topping for garnish.

4.  Drain syrup from 1 package thawed strawberries into 2-cup measuring cup; add orange juice to syrup.  Drain remaining 2 packages strawberries but reserve their syrup for another day to use in juice or spoon over ice cream for dessert.

5.  In bottom of 2-quart glass souffle dish or bowl, spread 1 cup almond cream.  Arrange half of pound cake slices over almond cream.  Drizzle half of orange juice mixture over pound cake to moisten it.

6.  Top pound cake layer with half of sliced peaches; spread with half of remaining almond cream.  Top with all 3 packages of drained strawberries.  Arrange remaining pound cake over strawberries; moisten pound cake with remaining orange juice mixture, then top with remaining almond cream.  Arrange remaining sliced peaches around edge of dish.

7.  Spoon reserved whipped topping in center of peaches; sprinkle with toasted almonds, or arrange raspberries over whipped topping.

Prep time:  1 hour

Serves:  16

This is best refrigerated over-night so that the flavors blend.