FC: Recipes and Memories from the | Tuesday Night Quilters
1: This collection of recipes and photos is dedicated to our wonderful group. I hope you will enjoy this book as much as I enjoyed putting it together. Thank you for your friendship, your compassion, your laughter and your love. Each and every one of you is as beautiful as the quilts you create. With love, Suzanne | Carmen | Rose | Brigitte | Sue | Lisa | Cheryl | Suzanne | Diane | April 14th, 2010
2: * Quilting with a friend will keep you in stitches. * | Our lives are like quilts; bits and pieces, joy and sorrow, stitched with love.. | * What I make with my hands, I give with my heart.. * | In the crazy quilt of life, I'm glad you are in my block of friends. | Breakfast, Brunch & Breads Breakfast Sandwich Zucchini Bread Apple Bundt Cake Oven Baked Bacon Egg Sausage Casserole Impossible Seafood Casserole Potato Pancakes Appetizers Sour Cream Fruit Dip Cool Whip Fruit Dip Bread & Butter Pickles Baked Apricot Brie Easy Kielbasa Appetizer Tzatziki Spinach-Stuffed Mushrooms Italian Zucchini Crescent Pie Chicken Wings Nuts & Bolts Marinated Chicken Wings Spinach & Artichoke Casserole Beverages Pomegranate Martini Planter's Punch Mojito Sangria | Salads Signature Salad Cold Corn Salad Tomato & Mozzarella Salad Garlic Tomatoes Macaroni Salad with Tuna Taco Salad Potato Salad Fruit Salad Waldorf Salad Soups & Main Dishes Asapao Scallops Picante Denise's Enchildas Lily's Mac 'n Cheese Chili Con Carne Chicken & Rice Casserole Meat Pie "Toutiere" Black Bean Soup Butternut Bisque with Cauliflower Vegetarian Stuffed Shells Italian Meatballs Quick Mexican Chicken Turkey Kielbasa Boiled Dinner Green Enchiladas Chicken With a Twist Autumn Sausage Soup | Side Dishes Cranberry Kale Chipotle-Glazed Sweet Potato Spears with Lime Butternut Squash Bake Italian Oven-fried Potatoes Greek Spinach & Rice Faki Me Spanaki Quinoa, Spinach & Walnut Stir-fry Pork Stuffing Maple Dill Carrots Crispy, Spicy, Sweet Potato Fries Desserts Peanut Butter Bars Toll House Pan Cookies World's Greatest Cookies Cheesecake Individual Cheesecakes Indian Pudding Prunes in Wine Sauce Sidewalk Cake Raisin Pie Penuche German "Cheesecake" Almond Squares Mocha Butter Balls Roche-Torte Grapenut Pudding
3: Breakfast, Brunch & Breads | Quick and Easy Breakfast Sandwich from Lisa’s kitchen Ingredients 1 English muffin, toasted or grilled 1 egg slice of American cheese (or your preference) salt and pepper Pam Directions Spray inside of cappuccino cup or small custard cup with Pam. Add egg and salt & pepper to taste. Add additional ingredients, if desired. Using fork, beat the mixture. Microwave on high for 1 minute and 30 seconds. Create your sandwich: bottom of English muffin, egg, cheese, top of English muffin. | Zucchini Bread from Carmen’s kitchen Ingredients 2 cups zucchini, grated 4 eggs, beaten 2 cups sugar 1 cup oil 3-1/2 cups flour, sifted 1-1/2 teaspoons salt 1-1/2 teaspoons baking soda 3/4 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon vanilla Optional: Chopped nuts and/or chocolate chips Directions Preheat oven to 350F. Add dry ingredients to the liquids. Pour into loaf pan(s). Bake for 45 minutes to 1 hour. | We always plant a garden in summer and frequently end up with too many zucchinis. I make this bread with the extras and it freezes well for the holidays. | You can enhance this simple sandwich by beating in some additional ingredients before microwaving the egg. Try adding some diced ham or green peppers!
4: Apple Bundt Cake from Jeanette’s kitchen Ingredients 1 cup oil 2 cups sugar 4 eggs 2 cups flour, sifted (I don't & it comes out fine) 3 teaspoon baking powder 1/3 cup orange juice 3 teaspoon vanilla 2 large apples, peeled, cored and sliced thin 1 teaspoon cinnamon mixed with 4 teaspoon sugar ( I add a little nutmeg and cloves) Directions Put all ingredients except apples and cinnamon-sugar mixture in mixer and beat 10 minutes (I do till it looks blended or I get tired). Mix apples with cinnamon- sugar mixture. Pour 1/3 batter into greased bundt pan. Top with 1/3 apple mixture. Repeat twice, ending with a layer of apples. Bake 350F for 1-1/2 hours. Cool in pan 30 minutes, then remove carefully. | I use any apples I have in the house - usually about 5. Gala works well! | Oh my... this is wonderful! | Oven Baked Bacon from Suzanne’s kitchen Preheat oven to 450F. Line sided cookie sheet with foil. Lay strips of bacon close together on cookie sheet. Bake for about 10-12 minutes, depending on how soft or crispy you like it. You don’t have to watch the bacon constantly and clean up is a breeze. | Egg Sausage Casserole from Sue’s kitchen Ingredients 6 slices white bread, crusts trimmed & cubed 6 eggs, slightly beaten 1 cup Cheddar cheese, shredded 1 pound sausage, cooked & scrambled, drained 1 teaspoon dry mustard salt & pepper 2 cups whole milk Directions Butter casserole dish. Line with bread cubes. Mix all other ingredients together. Pour over bread, cover, let stand in refrigerator overnight. Bake at 350F for 45 minutes
5: Impossible Seafood Pie from Jeanette’s kitchen Ingredients 1 6-ounce package cooked salad shrimp (or more), shelled 1 cup shredded sharp American cheese or mild cheddar 1 3-ounce package cream cheese cubed 1/4 cup green onion 2 cups milk 1 cup Bisquick 4 eggs 3/4 teaspoon salt Directions Preheat oven to 400F Grease pie plate or baking dish. Add shrimp, cheese and onion into pie plate. Blend (in a blender) remaining ingredients until smooth. Pour over shrimp and cheese mixture. Bake 35 to 40 minutes till knife comes out clean. | I make a double batch the night before & just heat it up in the microwave. It's great for company who gets up at different times.
6: Potato Pancakes (Kartoffelpuffer) from Brigitte's kitchen Ingredients 6 medium-large potatoes, raw grated 1 large onion, grated 2-3 eggs, well beaten 1/2 teaspoon sugar 2 tablespoons of flour 2 tablespoons of fine breadcrumbs 1 teaspoon each: salt & pepper Directions Grate potatoes in a deep bowl.and blend with a little lemon juice so the potatoes wont turn black. When all grated, drain out the water and fry in very hot oil (Crisco) about 2 tablespoon full, flattened out a bit. Fry on both sides until they are a nice golden brown. Serve with fresh applesauce. Enjoy. | Diane | Debbie | Sally
7: Appetizers & Beverages | Sour Cream Fruit Dip from Suzanne’s kitchen Ingredients 1 cup brown sugar 1/2 cup butter 1 cup sour cream 1 tablespoon vanilla extract Directions In a saucepan over medium heat, stir together the butter and brown sugar. Remove from heat when the butter has melted. In a medium mixing bowl, blend together the butter mixture, sour cream and vanilla. Serve warm, or allow the dip to chill and thicken in the refrigerator for 2 hours. | Microwave Bread & Butter Pickles from Carolyn’s kitchen Ingredients 1 large cucumber, sliced 1/4” thick (2 cups) 1 medium onion, sliced in thin rounds (3/4 cups) 1 cup sugar 1/2 cup white vinegar 1 teaspoon salt 1/2 teaspoon mustard seed 1/4 teaspoon each: celery seed & tumeric Directions Mix all ingredients in a 2-quart bowl. Microwave on high 7-8 minutes, stirring twice, until cucumber is crisp and onion is translucent. Ladle into glass jars rinsed in hot water to prevent cracking. Cover, cool & refrigerate. | Cool Whip Fruit Dip from Carolyn’s kitchen Mix together: 1 8-oz tub regular Cool Whip 1/4 -1/2 package sugar free berry jello (dry) Approx 1/2 container raspberry flavored yogurt
8: Easy Kielbasa Appetizer from Suzanne’s kitchen Ingredients 3 pounds kielbasa, sliced 2 pounds dark brown sugar Directions Put kielbasa pieces in baking dish. Cover with brown sugar. Stir if you feel like it. Bake at 350 to 375 for about 30 to 45 minutes, just until the sugar melts and turns into a glaze and the meat is cooked through. | Baked Apricot Brie from Jeanette’s kitchen Ingredients Pre-made pie crust Small round Brie Apricot jam Directions Put uncooked pie crust into a baking dish a little larger then the Brie. Put Brie in (do not cut rein). Top with a apricot jam and pinch closed pie crust. Bake till golden brown in 350 degree oven (about 20 minutes).
9: Spinach-Stuffed Mushrooms from Lisa’s kitchen Ingredients 1 6-ounce package Stove Top Stuffing Mix for chicken (or stuffing mix of your choice) 1-1/2 cups hot water 40 fresh mushrooms (about 2 pounds) 2 tablespoons butter 2 cloves garlic, minced 1 10-ounce package frozen chopped spinach, thawed & well drained 1 cup shredded low-moisture part- skim Mozzarella cheese 1 cup grated Parmesan cheese Directions Heat oven to 400F. Mix stuffing mix and water. Remove mushroom stems; chop stems. Melt butter in skillet. Add stems and garlic; cook and stir until tender. Add to stuffing with spinach and cheeses; mix well. Spoon into mushroom caps. Place in shallow baking pan. Bake 20 minutes or until tender. | Tzatziki from Rosemarie’s kitchen Ingredients 1 pint Greek yogurt 1 cucumber (about 4 inches long), grated 2 cloves garlic, finely minced salt to taste Put yogurt in a dish. Mix in garlic, cucumber and salt. Let stand 1-2 hours to let the flavors mingle. This should not be too liquid, because the yogurt is naturally thicker than American yogurt. You can eat this with grilled meat or as a veggie dip. | Carmen's German friend Rosemarie, who has sometimes joined our quilting group when she's in the US, is married to a Greek man. She learned this recipe from her mother-in-law, who still lives in a little Greek village.
10: Ingredients 4 cups thinly sliced zucchini 1 cup chopped onion 1/4 to 1/2 cup margarine 1/2 cup chopped parsley (or 2 tablespoons dried parsley flakes) 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon basil 1/4 teaspoon oregano leaves. 2 beaten eggs 8 ounces (2 cups) shredded mozzarella cheese or Muenster cheese. 8 ounce can of Pillsbury Refrigerated Quick Crescent Dinner Rolls 2 teaspoons prepared mustard | Italian Zucchini Crescent Pie from Joanne’s kitchen | Directions Cook and stir sliced zucchini and chopped onion in margarine for 10 minutes. Stir in spices. Combine the eggs and cheese. Stir into the zucchini mixture. Separate the crescent dinner rolls into 8 triangles. Place in an ungreased 10” pie pan; press over bottom and up sides to form crust. Spread crust with 2 teaspoons of mustard. Pour vegetable mixture into crust. Bake in preheated 375F degree oven for 18-20 minutes or until the center is set. (Cover crust with foil during the last 10 minutes of baking.) Let stand 10 minutes before serving. | Tip: for a 12X8 baking dish, separate dough into 2 long rectangles, press over bottom and 1” up side to form crust.
11: Chicken Wings from Joanne’s kitchen Ingredients 5 pounds chicken wings (more or less) 1 10-ounce bottle of LaChoy Soy Sauce 2 cups brown sugar 2 tablespoons garlic powder Directions Cut tips off wings and parboil for 7 to 10 minutes; drain. Mix together soy sauce, brown sugar and garlic powder. Pour mixture over chicken wings; cover and marinate for 2 to 3 days (turn each day). Save 1/2 cup of the marinade. Put chicken wings in baking dish; pour the reserved marinade over them. Bake at 350F degrees for 10 minutes or grill wings. | Stop every once in a while and shrug your shoulders to reduce tension. Especially when machine quilting.
12: Nuts and Bolts from Cheryl’s kitchen Ingredients 3 cups of corn or rice Chex 3 cups of peanut butter and chocolate cereal 3 cups of stick pretzels 3 cups of walnuts or pecans 3 cups Nestles white morsels (2 bags) Directions Mix cereals, pretzels and nuts in a large bowl. Melt morsels in the microwave according to package directions. Pour into cereal mixture and stir gently with a spoon until all is coated. Pour mixture onto a large cookie sheet. Let sit until cooled and hardened. Break up and place into containers. | Marinated Chicken Wings from Carolyn’s kitchen Ingredients 5 pounds chicken wings 6 ounces orange juice concentrate 1/2 cup soy sauce 2 tablespoons brown sugar 1 teaspoon garlic powder Directions Cut tips off wings and parboil for 7 to 10 minutes; Drain. Mix together remaining ingredients. Pour mixture over chicken wings; Cover and marinate for at least 24 hours. Drain chicken & put in baking dish. Bake at 350F for 10 minutes or grill wings.
13: Spinach & Artichoke Casserole from Carolyn’s kitchen Ingredients 2 cans artichoke hearts or frozen ones 3 10-ounce package frozen chopped spinach Optional: 2 small to medium zucchini, sliced 1 package sliced mushrooms 8 ounces cream cheese 2 tablespoons mayonnaise 6 tablespoons milk (a good splash) 1-2 cups shredded Mozzarella cheese (divided use) Directions Drain artichoke hearts and slice. Cook spinach according to directions and squeeze out all of the l liquid. Sauté zucchini and/or mushrooms. Layer all vegetables in a baking dish. Blend the cream cheese, milk, mayonnaise and 1/2 the Mozzarella in blender. Pour over vegetables. Sprinkle remaining Mozzarella over the top. Bake at 375F for 40 minutes. This can be made ahead. Freeze the cooked casserole.
14: This is a favorite of our quilting circle. We make it each year at the Quilt Day at the Lake. Garnish with a lime wedge. | Planter's Punch from Suzanne's kitchen Ingredients Simple syrup (1 cup sugar & 1 cup boiling water) 2 cups dark rum 1-1/2 cups unsweetened pineapple juice 1-1/2 cups orange juice 1/2 cup lemon or lime juice 1 tablespoon Grenadine syrup Directions Mix all together. Pour over ice and enjoy! | Pomegrante Martini from Carmen's Kitchen Ingredients 1-1/2 cups pomegranate juice 4 shots Absolute Citron vodka (any vodka will do in a pinch) 2 ounces Cointreau liquor Cup of ice Squeeze of lime or lemon juice Directions Shake first three ingredients in a shaker. Put an ice cube in the martini glass and fill with the pomegranate mixture. Add a squeeze of lime (or lemon).
15: Mojito from Lisa's kitchen Ingredients 1-1/2 ounces rum 1/2 lime, cut into wedges 12 mint leaves 2 tablespoons simple syrup Club soda Directions In tall serving glass, mottle the mint leaves and lime. Fill glass with ice. Add rum, simple syrup, and club soda (to fill glass). Stir. Garnish with a sprig of mint. To make simple syrup: Place 1 cup of water and 1 cup sugar in a small saucepan. Bring to a boil. Simmer until sugar is dissolved, approximately 3 minutes. Remove from heat and let cool before using. | Sangria from Suzanne's kitchen Thaw (4) 12-ounce cans of frozen juice concentrate (1 ea: pineapple-orange, apple, lemonade and limeade.) Mix all together with 8 cans of water. Divide into 6 equal portions (3 cups each). Add 1 to 1.5ml bottle of Carlo Rossi Sangria. Freeze the others for future use. Serve over ice. Garnish with a slice of orange and/or a slice of apple. This is a base. Depending on your preference for tartness or sweetness, you may want to add simple syrup (or frozen strawberries in syrup) and/or a sparkling soda (club or gingerale) or more juice.
16: Carmen | Joanne | Cindy | Carmen | Jeanette | Jeanette | Brigitte | Suzanne
17: Salads & Dressings | Cold Corn Salad from Jeanette's Kitchen Ingredients 2 cans niblet whole kernel corn, drained 1 large red pepper, chopped 1 large green pepper , chopped 1 small onion, chopped Any spices like fresh garlic or basil Directions Mix with Italian salad dressing till lightly coated. Refrigerate over night. | Signature Salad from Lisa’s kitchen Ingredients Mixed Lettuce (my favorite is the Spring Mix) Bartlett Pears (or any kind that you like); peeled and sliced thin Dried Cranberries Pistachios Crumbled Gorgonzola Cheese Directions Mix everything together. Serve with Red Wine Vinaigrette. I like to use the Light Blush Wine dressing from Naturally Delicious.
18: Macaroni Salad with Tuna from Carmen’s kitchen Ingredients 8 ounces elbow macaroni 1 cup mayonnaise 2 tablespoon chopped onions 1 tablespoon mustard (I prefer brown mustard) 1/2 cup chopped sweet pickles 1/4 cup chopped stuffed pimento olives 1 can or bag 7 ounces tuna, drained & flaked Directions Cook the macaroni, drain and allow to cool off. Add all ingredients with the macaroni; mix well and chill before serving. | Garlic Tomatoes from Lisa’s kitchen Ingredients Several Tomatoes, sliced Fresh Parsley, chopped Fresh Garlic, minced Italian Dressing (not creamy) Salt and Pepper, to taste Directions Arrange the tomato slices on a large plate or platter. Sprinkle with the parsley, garlic, salt and pepper. Drizzle with Italian dressing. | Tomato and Mozzarella Salad from Lisa’s kitchen Ingredients 8 ounce package fresh Mozzarella, sliced 3 ripe tomatoes, sliced fresh Basil 1/4 cup Olive Oil 3 tablespoons Balsamic Vinegar 1/2 teaspoon Dijon Mustard 1/4 teaspoon. salt, to taste freshly ground black pepper, to taste Directions Mix vinegar, mustard, salt and pepper together. Add oil and whisk till blended. Arrange tomato slices on a large plate or platter. Place a slice of mozzarella on top of each tomato slice. Arrange a leaf of basil over each tomato/mozzarella pile. Drizzle the balsamic dressing over the piles. | When you have too many tomatoes from the garden, this is a great appetizer or side dish. Just make sure every one present eats one or they will suffer...
19: Taco Salad from Diane’s kitchen Ingredients 1 head lettuce 1 pound ground beef, browned & drained 1 large red onion, chopped 1 large bottle of Catalina Dressing (or 2 small) 1 large bag of seasoned Doritos or Tacos, broken 1 can red kidney beans, drained Directions Mix together in large bowl. | Tip for threading the needle Use the end of the thread that comes off the spool first and cut it at an angle. Also if you need to, place something white behind the eye of the needle to make it easier to see the eye. (Sometimes my fingernail is enough.) | Potato Salad from Diane’s kitchen 2 pounds of potatoes* 1 onion, chopped 6 hard boiled eggs, chopped Mix together: 2 cups Miracle Whip 1/4 cup sugar 1/4 cup milk 1 teaspoon prepared mustard Chop potatoes in small chunks and cook in boiling water until done (don’t overcook or they will get too soft). Put out on a cookie sheet to cool. Season with salt and pepper while hot. When cooled, mix with onion and eggs and then toss with dressing. Refrigerate overnight. *I use red potatoes or Yukon Gold because they don’t get as mushy as the others. | Sometimes I add bacon bits to the mixture.
20: Waldorf Salad from Carolyn’s kitchen Chop 2 MacIntosh apples and mix with a little lemon juice and sprinkle with cinnamon, sugar and black pepper. Chop some carrots, celery and walnuts. Mix in with apples, add some raisins. Mix with a little mayo. | Fruit Salad from Brigitte's kitchen Ingredients 1 bag of mini marshmallows 3 cans of fruit salad 1 16-ounce sour cream 2 teaspoons vanilla 1 cup or more of pecans Optional: grapes & diced apples Directions Mix marshmallows, sour cream and vanilla. Let sit for 1 hour. Drain the 3 cans of fruit salad well. Mix into marshmallow & sour cream mixture. Sometimes I put a little whipped cream at the end if it isn't sweet enough. | Joanne | Suzanne | Sue | Joanne | Sally | Carolyn | Cheryl
21: Soups & Main Dishes | Asapao (Rice with Chicken) from Suzanne’s kitchen Ingredients 2 cloves garlic, crushed 4 tomatoes, peeled, seeded & sliced 1 teaspoon oregano 3 cups chicken broth 1 teaspoon salt 1 cup raw rice 1 chicken, cut into serving pieces 1 package frozen green peas, thawed 4 strips bacon, cut up 4 tablespoons grated Parmesan cheese 2 tablespoons butter 1 tablespoon capers 1 onion, chopped 1 sweet red pepper, seeded & cut into strips 2 cups diced cooked ham Directions Combine the garlic, oregano and salt and rub the chicken pieces with this mixture. Fry the bacon in a deep frying pan. Add the butter and brown the chicken on all sides over high heat. Remove the chicken from the pan. Add the onion to the pan and fry for 5 minutes until soft and golden. Add the ham and tomatoes and cook for 10 minutes. Return the chicken to the pan with 1 cup chicken broth and simmer over low heat for 30 minutes. Remove the chicken. Add the rice and remaining broth to the sauce and stir well. Bring to a boil, reduce heat, cover and simmer 25 minutes or until the rice is tender. Bone the chicken and cut the meat into small pieces. Add chicken, green peas, cheese and capers to rice and blend well. Arrange pepper strips on top. Cover and simmer over low heat for 5 minutes. Serve from the pan. | "ah-so-pow" is a Latin American dish that i usually add about 1/4 cup white wine & some ham bouillon to
22: Scallops Picante from Diane & Suzanne’s kitchen Ingredients 1/4 cup olive oil 1 medium onion, diced 1 pound sea scallops 1 jar (16 ounce) PACE Picante sauce (mild is best) 1 tablespoon sliced jalapenos (more or less to taste) 1/3 cup chopped scallion 1/2 small can tomato paste 8 ounces Monterey jack cheese 1 pound angel hair pasta salt and pepper to taste Directions Pour oil in a pan. Saute onions and scallops about 8 minutes or until scallops are tender, stirring often. Add jalepenos, picante sauce and scallions. Lower heat and simmer covered for about 15 minutes. DON'T OVERCOOK! Add tomato paste at the end thicken. | Denise’s Enchiladas from Diane & Suzanne’s kitchen Ingredients 1 package boneless chicken breasts (approximately 1 pound) 1 8 ounce can stewed tomatoes 2 cans enchilada sauce (either mild, medium or hot) 1/4 cup salsa 1/2 teaspoon chili powder Salt, pepper & garlic powder to taste 1 package cheddar or Monterey jack cheese (shredded) 1 package flour tortillas Directions Boil chicken until cooked. Shred either with a fork or in a food processor. Mix the rest of the ingredients together and microwave for 5 minutes. Spread one can of enchilada sauce (I use mild) in the bottom of baking pan or cookie sheet. Set aside. Put a heaping spoonful of chicken mixture into tortilla and roll up. Place in pan, seam side down. Spread the other can or enchilada sauce on the top (I use hot) of the enchiladas and put the cheese on top of that. Bake at 450 for 20 minutes. | Denise Boyer is a former AWC employee who shared some wonderful recipes with me and Diane. Diane was thrilled to hear I still had the Scallops Picante recipe. She had thought about it many times over the past few years but misplaced it.
23: Lily's Mac'n Cheese from Sue’s kitchen Ingredients 1 pound box of elbow macaroni 2 pounds of cheese (sharp cheddar yellow & white is best) 1 quart 1% milk 1 egg dash of salt & pepper Directions Boil macaroni & drain; Loose scramble egg and drag through noodles. Add cheese (all but 1/4 cup), milk, salt & pepper stirring over low heat to melt it into the mix. Transfer to a 9 X 13" greased baking dish. Sprinkle remaining cheese over top just before baking Bake at 350F for about an hour | Here is a great recipe from my daughter. She makes it for all our family get togethers. It’s always a big hit!
24: Chili Con Carne from Carmen’s kitchen Ingredients 3 tablespoons butter or margarine 1 large onion, chopped 1 green pepper, chopped 1 pound hamburg 16 ounces can peeled tomatoes (2 cups) 10.5 ounces can tomato soup 1/2 teaspoon paprika 1/8 teaspoon cayenne pepper 1 bay leaf 1 tablespoon Chili Powder 1 clove garlic, mashed 1 teaspoon salt 1 pound can of kidney beans Directions Heat butter or margarine in a large skillet. Add onion, green peppers and hamburg. Cook until brown, stirring occasionally. Add next six ingredients and cover. Simmer about one hour, stirring occasionally. Add more water if mixture gets too thick. Combine garlic and salt. Add with beans to mixture and heat. | I usually add more chili powder and garlic than the recipe calls for. To make this vegetarian, substitute vegetarian Crumbles for the hamburg or add one can each of Cannelloni and Garbanzo beans (or any bean that you prefer). | One of my favorite tips is to not get hung up on perfection and ENJOY the process. Finished is better than perfect!
25: Chicken & Rice Casserole from Cheryl’s kitchen Ingredients 2-3 pounds boneless/skinless chicken breasts 1 cup long grain wheat rice 1 can cream of celery soup (low sodium, low fat) 1 can of 1% milk 1 can of onion soup (low sodium, low fat) Directions Put the rice in a baking dish and mix in other ingredients. Place chicken on top of the rice and spoon some liquid over the chicken. Bake for 2 hours at 350F degrees. Serves 6
26: Joanne | Joanne | Lisa | Jeanette | Chere
27: Meat Pie "Toutiere from Cindy’s kitchen Ingredients for a 9" pie 1-1/2 pounds lean pork, cubed 1/4 cup chopped onions 1/2 cup cold water 1 clove garlic, minced 1/4 teaspoon cinnamon 1/8 teaspoon ground clove 1/4 teaspoon celery salt 1/4 teaspoon black pepper 1/2 teaspoon salt 1-1/2 cups mashed potatoes (1 large) 1/2 teaspoon Allspice (after meat is cooked) Prepared pie crust (top and bottom) Directions Place meat in a sauce pan; add water, garlic, onions and all the spices (except the Allspice). Cook for 30 minutes over moderate heat stirring often to prevent sticking. Remove from heat, strain the fat and add the mashed potatoes. Mix well. Line the plate with pie crust. Add the mixture and top with the second crust. Make incisions. Bake at 450F for 30 minutes or until well browned. | My mother and father, Memere and Pepere (both 85) are still preserving the French tradition! This is traditionally served at Christmas Eve in our family. You will always find Toutiere on the Christmas Buffet! We also use cream of celery soup thinned with a bit of milk and heated for a sauce served over the slice of pie. You can also use a tomato sauce or eat it plain.
28: Black Bean Soup from Margo's kitchen Ingredients 1 tablespoon olive oil Salt 2 medium carrots, chopped 2 Cups water 2 cloves garlic, finely chopped 2 cans (15-19 ounces) black beans, rinsed & drained 1 large onion (10-12 ounces), chopped 1 can (14-14.5 ounces) reduced-sodium chicken broth 1 medium red bell pepper (4 to 6 ounces), chopped 1/4 cup packed fresh cilantro leaves, chopped 2 teaspoons ground cumin Cilantro leaves sprigs, for garnish 1/4 teaspoon crushed red pepper 1 tablespoon fresh lime juice Directions In a 6-quart saucepot, heat oil on medium until hot. Add carrots, garlic, onion and bell pepper; cook 12 to 15 minutes or until vegetables are lightly browned and tender, stirring occasionally. Add cumin, crushed red pepper, and 1/2 teaspoon salt; cook 1 minute. Stir in water, beans, and broth; heat to boiling on medium-high. Reduce heat to low and simmer, uncovered 15 minutes to blend flavors. Ladle 3 cups soup into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Stir puree into soup in saucepot; heat through on medium. Stir in cilantro and lime juice, and garnish with cilantro sprigs to serve. Makes about 6-1/2 cups. | Recycle your old eyeglass cases. The 45mm cutters fit easily in most cases.
29: Butternut Bisque with Cauliflower from Margo’s kitchen Ingredients 2 cups (4 ounces) coarsely chopped cauliflower florets 1 10-ounce package frozen diced butternut squash, thawed 1 cup low-sodium vegetable broth 1 tablespoon all-purpose flour 1/4 teaspoon dried thyme 1-1/2 cups soy creamer 1-1/2 cups frozen corn kernels, thawed 2 green onions, white and pale green parts thinly sliced Place steamer basket and 1/2-inch of water in medium saucepan. Cover and steam cauliflower 4 to 6 minutes, or until tender. Set aside. Meanwhile, pureé squash, broth, flour, and thyme in a blender or food processor until smooth. Bring squash pureé to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 10 minutes, whisking occasionally to prevent scorching. Remove pan from heat, and stir in creamer. Add cauliflower and corn, and cook 1 to 2 minutes, or until heated through. Season with salt and pepper, if desired. Ladle soup into bowls, and top with green onions.
30: Vegetarian Stuffed Shells from Lisa’s kitchen Ingredients 24 uncooked jumbo pasta shells 1 cup shredded mozzarella cheese 1 (10-ounce) can vegetable broth 1 egg 1 carrot, minced 1/2 cup grated Parmesan cheese 1 potato, peeled and diced 1 teaspoon dried Italian seasoning 1 onion, finely chopped 1 (28-ounce) jar spaghetti sauce 2 cups part-skim ricotta cheese 1/4 cup grated Parmesan cheese Directions Cook pasta according to package directions. Rinse, drain, and let cool. In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender. Drain vegetables well. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture. Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese. To freeze: Refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat: Thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly. To bake immediately: cover with foil and bake at 350 degrees for 20 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly. Serves 8-10 | I love this recipe because it's vegetarian, it tastes great, is simple to make, can be made ahead and freezes well. What more could you ask for? I freeze two or three in a small container and then just pop them in the oven for a quick and easy meal
31: Italian Meatballs from Suzanne’s kitchen Ingredients 1 pound ground meat – I use a combination of hamburger & pork 1 egg, beaten 3 slices Italian Scali bread soaked in 1/2 cup of milk, squeeze out the excess) 1/2 teaspoon fennel seed 1/2 onion, chopped 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 1/4 cup freshly grated Parmesan/Romano cheese 1 clove garlic minced 1 teaspoon black pepper 1/2 teaspoon salt 1 – 2 larges cans tomato puree Directions Combine all of the ingredients except the tomato puree. Roll into good size balls. Bake in oven @ 350F for about 1/2 hour, turning once or twice. Add puree to large pan and transfer the meatballs into pan. Simmer on low for a couple of hours. | I'm not a big fan of frozen meatballs. For years, I experimented with many variations until I came up with this recipe.
32: Quick Mexican Chicken Breasts from Suzanne’s kitchen Ingredients Chicken Breasts (boneless with skin removed) Package of taco seasoning (need 2 teaspoons per breast) Salsa Shredded Cheddar cheese Sour Cream Directions In a plastic bag, add chicken breasts and taco seasoning (about 2 teaspoons per breast) and shake until coated well. Put chicken in glass baking dish. Cover with 2-4 tablespoons of salsa. Bake at 350F for about 20 minutes. Remove from oven, sprinkle with shredded Cheddar cheese. Bake for another 5 minutes or until the cheese has melted. Serve with a dab of sour cream and any other toppings (ie, chopped scallions & black olives). | Turkey Kielbasa Boiled Dinner from Debbie’s kitchen Ingredients turkey kielbasa cabbage carrots sweet onions small red potatoes Directions Boil together as in a regular boiled dinner, much lighter on the fat and calories too! | When trying to figure out a quilting design for a block, draw a design with a dry erase marker on a clear piece of plastic. If you don't like the design, just wipe off & start again. This works great for borders because you can adjust the design to fit the border.
33: It's not always about food | Every quilter has a masterpiece within. | Quilting is cheap therapy. | When life gives you scraps - make a quilt! | A fat quarter is not a body part | Friendships are sewn one stitch at a time. | You can always tell a quilter by the threads she wears
34: Jeanette | Margo | Rose | Sue | Carolyn | Debbie | Brigitte | Debbie | Suzanne
35: Green Enchiladas from Chere’s kitchen Ingredients 2 pounds boneless chicken breasts 4 tablespoons (1/2 stick) unsalted butter 1 large white onion, peeled & finely chopped 1 pound fresh spinach, well washed 3 cups sour cream 2 (4-ounce) cans green chiles, drained & chopped 1 teaspoon ground cumin 1/4 cup milk Salt to taste 12 flour tortillas 6 ounces Monterey Jack cheese, grated Directions Poach the chicken breasts in a small skillet or saucepan with water to cover until done, 15 to 20 minutes. Remove from water, cool slightly, and shred into small, bite-size pieces. Set aside. In a small skillet, melt the butter and sauté the onion until tender, about 5 minutes. Preheat oven to 350F degrees. Lightly butter a large casserole. Steam the spinach in a steamer of colander. Drain, reserving 1/2 cup of the cooking liquid. Let the spinach cool slightly; chop coarsely. Combine the onion, spinach, sour cream, chiles, cumin, reserved spinach liquid, and milk; mix well and season to taste. Add half the sauce to the shredded chicken and mix well. Place the tortillas in the oven to soften (about 3 minutes) and remove. Fill the tortillas with equal amounts of filling and roll up. Place the rolled tortillas seam side down in 1 layer in the prepared casserole. Cover with half the grated cheese and top with the remaining sauce; sprinkle on the remaining cheese. Bake until heated through, about 30 minutes.
36: Chicken With a Twist from Suzanne’s kitchen Ingredients 3 pounds chicken parts 6 slices bacon 1 10-1/2 ounce can condensed cream of mushroom soup 1 cup sour cream 8 ounces (3-1/2 to 4 cups) twist macaroni minced parsley Directions Arrange chicken, skin side up, in a shallow baking pan (13x9x2"). Cut bacon in 2-inch lengths; lay over chicken. Bake, uncovered, at 350F for 45 minutes; pour off some of the drippings, if desired. Blend soup and sour cream; pour over chicken. Continue baking another 30 minutes or until chicken is tender. Meanwhile, cook macaroni as directed; drain. Transfer chicken pieces to a serving dish; mix macaroni with mushroom sauce; arrange on dish with chicken. Garnish with parsley. | Autumn Sausage Soup from Suzanne’s kitchen Ingredients 1/2 pound pork sausage 1 large onion, chopped 2 16-ounce cans stewed tomatoes 1 13-3/4 ounce can chicken broth 1 teaspoon dried basil 1/2 cup pastina pasta Salt & pepper to taste Directions Cook sausage in a large pan until pink color is gone, breaking up the meat with a wooden spoon as it cooks. Add onions and cook until they are soft. Add tomatoes, chicken broth and basil; bring to a boil. Add pastina, salt and pepper. Lower heat and simmer 10 minutes, or until pastina is tender.
37: Side Dishes | Cranberry Kale Side Dish from Suzanne’s kitchen Ingredients 2 tablespoons olive oil 1/2 large sweet onion, chopped 3 cloves garlic, minced 2 hot peppers, sliced small 1-1/2 tablespoons apple cider or Balsamic vinegar 1 cup vegetable broth or chicken 2 bunches of kale, washed, remove stems & cut into bite sized pieces 1/4 cup dried cranberries 2 tablespoons sliced, toasted almonds Salt and Pepper to taste Directions In a toaster oven or under the broiler, place the almonds on aluminum foil, spread out and toast until j just brown. Watch carefully because they are no good if they burn. It won’t take long, about 1-2 minutes. Heat the oil in a large, high sided pan over medium high heat. Add the onions and cook 4 minutes. Add the garlic and hot peppers and cook 1 minute. Mix together the vinegar,& broth, add to the onions and garlic. Bring to a boil then add the kale. Cover and cook about 6 minutes or until the kale wilts. Add the cranberries, reduce heat to medium low, continue cooking with cover off for 20 minutes. Add salt and pepper to taste. Serve with the toasted almonds on top. - Serves 6-8
38: Chipotle-Glazed Sweet Potato Spears with Lime from Lisa’s kitchen Ingredients 4 pounds peeled sweet potatoes; cut into 1/2-inch wedges 1/4 cup unsalted butter 1 teaspoon chipotle powder 1/2 cup honey 1/3 cup fresh lime juice 1 teaspoon kosher or sea salt Directions Preheat oven to 400F. Place potato wedges in a large bowl. Coat rimmed baking sheet with cooking spray, and set aside. Melt butter in a saucepan over medium heat. Whisk in chipotle powder and remaining ingredients. Bring to a simmer, stirring constantly, and cook 3 minutes. Pour glaze over potatoes, and toss to combine. Arrange in a single layer on prepared baking sheet. Use a rubber spatula to scrape bowl, drizzling remaining glaze over potatoes. Cover pan tightly with foil. Roast for 40 minutes. Remove foil, and baste potatoes. Bake, tossing every 10 minutes, for 20 minutes more or until tender and caramelized at the edges. Serve warm. | Diane | Lisa | Carmen | Debbie | Joanne | Suzanne
39: Italian Oven Fried Potatoes from Rose’s kitchen Ingredients 6 large potatoes, cut in to pieces the size you would use for chowder 1 large or 2 medium onions, cut into small pieces Olive oil, Salt, pepper and Italian seasoning Directions Preheat oven to 400F. Drizzle 1/4 cup olive oil (more or less) over potatoes and onions. Season with spices. Bake for 45 minutes, stirring half-way through. Serves 5-6 | Butternut Squash Bake from Rose’s kitchen Ingredients Topping 1/3 cup butter or margarine, softened 1/2 cup crisp rice cereal 3/4 cup sugar 1/4 cup packed brown sugar 2 eggs 1/4 cup chopped pecans 1 5-ounce can evaporated milk 2 tablespoons butter, melted 1 teaspoon vanilla extract 2 cups mashed cooked butternut squash Directions In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11X7X2” baking pan. Bake, uncovered, at 350F for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly. Serves 6-8
40: Greek Spinach & Rice from Carmen’s kitchen Ingredients 1 large Vidalia onion, chopped 1 1/2 cups water 4 tablespoons olive oil 1 1/4 cups white rice, not instant 1 pound spinach 7 ounces. Feta cheese, crumbled small bouquet of fresh Dill lemon wedges Directions In a large pot, combine the onion and olive oil. Sauté until translucent (do not brown). Add the rice, spinach and dill in layers. Add water. Simmer on very low heat until liquid is absorbed and rice is tender. Add feta cheese before serving. Drizzle with lemon juice, as desired. | Faki Me Spanaki from Carmen’s kitchen Ingredients 2 cups Lentils 1 onion, finely chopped 1 tablespoon olive oil 1 garlic clove, crushed 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger (or you can use fresh) 3 cups vegetable or chicken broth 4 ounces baby spinach leaves 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons chopped fresh mint 3 tablespoons lemon juice Directions Sort and rinse the lentils in cold water. Drain and set aside. Saute' the onions in olive oil for 5 minutes. Add garlic, cumin, and ginger until soft. Stir in lentils and enough broth to cover. Simmer for 20-30 minutes or until tender. Stir in spinach until wilted and liquid is reduced. Add parsley, mint, lemon juice, salt and pepper. Blend well. | These recipes are from our Greek friend Virginia Tikelas. She always shared with us when she made the Spinach & Rice and we liked it so much that we asked for the recipe. We like to make this in the summer when we have fresh dill from the garden. | While traveling, use a tooth floss container to cut your thread.
41: Quinoa, Spinach and Walnut Stir-Fry from Lisa’s kitchen Ingredients 1 cup Quinoa 1 teaspoons minced garlic 2 cups water 1 cup grape or cherry tomatoes, halved 1/2 cup walnut pieces, toasted 1 tablespoon olive oil 1/2 teaspoon salt 5 ounces fresh baby spinach 1/2 cup freshly grated Parmesan cheese basil leaves Directions Place Quinoa in a small bowl, add water to cover, and swish to rinse. Pour into a fine mesh strainer and drain well. Heat oil in a large skillet or wok. Add Quinoa. Cook, stirring, over medium heat until golden, about 10 minutes. Add garlic and cook, stirring, 1 minute. Add salt and 2 cups of water. Bring to a boil, reduce heat, cover and cook over medium-low until water is absorbed, about 15 minutes. Add spinach and tomatoes. Cook over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil leaves. Serves 4. | This is a great recipe for a vegetarian meal or as a side dish. Quinoa ("keen-wa") is a whole grain that's a complete protein, fiber-rich and chock full of vitamins & minerals. You can substitute couscous if you can't find quinoa. | Toast walnuts in oven for about 5 minutes. It really imparts a lot of flavor.
42: Pork Stuffing from Cindy’s kitchen Ingredients 1 pound ground pork 1 large onion, chopped 2 stalks of celery, bite size pieces Salt and pepper to taste 1/2 teaspoon Allspice 2 tablespoons Bell’s Seasoning 8 or more slices of bread, cubed Directions Sauté onions until tender. Add pork and cook until well done, mixing often. Add the celery, salt, Allspice and pepper. Cook until tender. Keep adding the bread until the stuffing is real thick. Add Bells’ Seasoning and mix well. | Maple Dill Carrots from Suzanne's kitchen Ingredients 3 cups peeled & sliced carrots 1-1/2 tablespoons chopped fresh dill 2 tablespoons butter 1/2 teaspoon salt 2 tablespoons brown sugar 1/2 teaspoon black pepper Directions Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt and pepper. | Lisa | Chere | Carmen
43: Crispy, Spicy Sweet Potato Polenta Fries from Sally’s kitchen Ingredients You will also need 1 medium sweet potato, cooked and pureed Parchment paper 1/2 cup fine Polenta soaked in 1 cup cold water Olive oil Salt, pepper, cumin and red pepper to taste PAM cooking spray Corn meal mixed with salt & pepper Directions In a 3-quart pan bring 3 cups of water to a boil. Add salt. Add pureed sweet potato first, stir until it’s all smooth. Add all of the soakedPolenta (along with the water) to the pan. Keep stirring until thick; cook about 6 minutes. Spray an 8X8” baking dish with PAM. Line the bottom of dish with Parchment paper. Spray again. Sift lightly some of the spice mixture over the bottom of the pan. Pour Polenta in pan and spread to about 1/2” thick. Sift with the rest of the spice mixture. Let cool. Cover pan with plastic wrap. Put in fridge at least 2 hours or overnight. When firm, turn pan upside down on flat surface. Cut 1/2" strips from Polenta. Spray first side with PAM or brush lightly with olive oil. Then do the second side. Mix cornmeal with salt & pepper in a pie dish. Roll each fry in the cornmeal. Spray broiler pan or jelly roll pan with PAM. Lay fries out on pan and spray again with PAM. Put under broiler for about 5 minutes. Watch carefully. When they turn brown, take them out of the oven and turn the fries over. Cook until browned on the second side. These fries can be made with other vegetables and spices. Just use your imagination. They’re crispy on the outside and soft on the inside. Just like real Fries only healthier!
44: Every day we're together is a day to celebrate!
45: Peanut Butter Bars from Lisa’s kitchen Base ingredients 12 ounces Creamy Peanut Butter 2 cups Graham Cracker Crumbs 1 box Confectionary Sugar 1 cup melted Margarine Mix base ingredients together and put into an ungreased 15" x 10" pan. Press it down so that it is evenly dispersed. Topping ingredients 1 large pkg. Chocolate Chips 1 stick Margarine Melt topping ingredients together. Pour over the base mixture. Refrigerate until cold. Remove from fridge and allow to return to room temperature before cutting. | Desserts | Toll House Pan Cookies from Sue’s kitchen Preheat oven to 375 degrees Grease 15" X10" pan Makes a big batch! Beat together: 1 cup margarine 3/4 cup sugar 3/4 cup brown sugar 1 teaspoon vanilla 2 eggs Then add: 2 1/4 cups flour 1 teaspoon baking soda 1 teaspoon salt 12 ounce package chocolate bits 1 cup chopped nuts Mix. Spread in pan. Bake 20 minutes. Cool. Cut into bars.
46: World’s Greatest Cookies from Diane's kitchen Ingredients 2 sticks butter 1 cup sugar 1 cup brown sugar 1 egg 1 cup cooking oil 1 teaspoon vanilla 1 teaspoon baking soda 3 1/2 cups plain flour 2 cups crushed Corn Flakes 2 cups pecans 1 cup oatmeal 1 cup coconut Directions Cream butter and sugars. Add egg, oil and vanilla. Add baking soda and flour. Add remaining ingredients. Roll into balls. Bake at 325F for 10-12 minutes. | Cheesecake from Jeanette’s kitchen Ingredients 3 tablespoons corn starch 3 tablespoons flour 1 1/2 cup sugar 1 pint sour cream 1 pound cream cheese (softened) 1 pound Ricotta 4 eggs (beaten) 1 teaspoon vanilla 1/4 pound butter Directions Beat together, cream cheese, Ricotta, sugar, eggs, vanilla, corn starch, flour, melted butter, and sour cream. (Beat between the addition of each new ingredient). Bake 1 hour at 325F degrees in a greased spring pan. Turn off oven. Let sit in oven for 2 hours – cooling | Kaye, who works for one of my accounts in Florida, sends these delicious cookies to us every Christmas.
47: Individual Cheesecakes from Lisa’s kitchen Ingredients Directions Aluminum baking cups (i.e. for cupcakes) Bring cream cheese to room temperature. Add eggs, 1 box Vanilla Wafers eggs, sugar, and vanilla. Beat until creamy. Place 1 can prepared pie filling (I prefer cherry) baking cups on cookie sheet (or into a cupcake pan) 1 pound cream cheese Place one vanilla wafer in the bottom of the baking 3/4 cup sugar cup. Fill half way with the cheese mixture. Bake 2 eggs at 375F for 12 to 15 minutes. 1 teaspoons vanilla On removing from oven, put approximately 1 teaspoon of prepared pie filling on top and refrigerate.
48: Prunes in Red Wine from Sally’s kitchen Ingredients 1 pound prunes, cut in half 1 bottle red wine (your favorite) Directions Using a 3 quart pan, add prunes and wine. Bring to a boil. Cook about 5 minutes. Turn down heat and simmer till reduced to half. Turn off heat. Let cool. When it’s cooled, it will turn to a thick syrup. Don’t forget to stir now and then. It’s delicious over ice cream, sorbet, pound cake, etc. And healthy! Try cinnamon sticks and other spices and orange peel when cooking it. Just use your imagination. Keeps well in fridge. | Indian Pudding from Margo's kitchen Ingredients 1/3 cup yellow cornmeal 1/2 teaspoon salt 1 cup cold milk, divided 1/2 teaspoon cinnamon 2 cups scalded milk 1/4 teaspoon ginger 1/3 cup unsulfured molasses 1/4 cup butter, cut up 1/4 cup sugar 2 tablespoons light rum Vanilla ice cream Directions Preheat oven to 325F. Grease a 1-1/2 quart casserole. In medium bowl, mix cornmeal with about 1/2 cup cold milk, or enough to make it pour easily. Slowly stir in 2 cups scaled milk. Transfer to a saucepan and cook, stirring constantly, until mixture is thickened and begins to boil. Remove from heat. Add molasses, sugar, salt, cinnamon, ginger and butter. Pour into prepared casserole. Pour remaining 1/2 cup cold milk and rum on top. Bake 1-1/2 hours. Let stand 30 minutes before serving. Serve warm, topped with vanilla ice cream. (This pudding should be very soft and should separate. Makes 6 to 8 servings. | This old-fashioned molasses-cornmeal pudding is as native to New England as stone fences are. This is a recipe from Lock-ober Cafe in Boston.
49: Sidewalk Cake aka Chocolate Delight from Brigitte's kitchen Blend together: 1-1/2 cups flour 1- 1/2 sticks softened butter 1 cup crushed pecans Spread out into 13” pan. Bake 20 minutes at 350F. Cool. Mix together: 1 8-ounce package cream cheese 1 cup powdered sugar about container small cool whip Spread over shortbread layer. Mix together: 1 package instant butterscotch pudding 1 package instant chocolate pudding 3 cups cold milk Spread over cream cheese/sugar layer Put in frig for about hour to set. Spread the remaining cool whip over the pudding layer. | Brigitte & her sister Doris used to meet at Doris' condo in the south for their vacation. When they were loading the luggage cart at the start of their vacation, the Chocolate Delight fell off the cart onto the sidewalk. They both agreed that it was too good to be wasted, so they broke out the forks and dove in. Thus, Chocolate Delight became the infamous Sidewalk Cake! | let the cool whip soften while pudding sets | It’s easier to spread if you use the palms of your hand
50: Raisin Pie from Sally’s kitchen Ingredients 2 9” pie crusts 2 cups seedless raisins 2 cups water (divided use) 1/2 cup brown sugar 1/2 cup granulated sugar 3 tablespoons cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice Speck of salt 1 tablespoon cider vinegar 2 tablespoons (1/4 stick) butter 1 teaspoon grated orange rind 1/2 teaspoon lavender (optional) Directions Pre-heat oven to 400F degrees. In a medium saucepan, simmer the raisins and 2/3 cups water over medium heat for 5 minutes. In a small bowl, combine the next 6 dry ingredients. Gradually stir in the remaining 1-1/3 cups water. Add to the raisins, stirring until the mixture bubbles up. Add the vinegar, butter, and orange rind and continue cooking until the butter melts. Cool mixture until it is almost lukewarm. Pour the cooled raisin mixture into the unbaked pie shell. Top with the second crust. Cut slits in the top to allow the steam to escape and bake 25 minutes or until the top crust is golden brown and the pie is bubbling up in the middle. Allow to cool completely before cutting. | Wind several bobbins before going on retreat. It saves a lot of time!
51: Penuché from Debbie’s kitchen Ingredients 2 cups brown sugar 1/4 teaspoon salt 1 cup white sugar 1 teaspoon vanilla extract 1 cup heavy cream 1/2 cup chopped pecans 2 tablespoons light corn syrup Directions Butter an 8x8 inch square dish. In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat to between 234 - 240F (112 - 116C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan. Let cool completely before cutting into squares.
52: Almond Squares from Sue’s kitchen Ingredients 2 sticks butter, softened 2 cups sugar 2 eggs 2 teaspoons almond extract 2 cups flour sliced almonds Confectionary sugar Directions Cream together butter & sugar, add eggs and almond extract. Beat until fluffy. Stir in flour & salt. Spread in 9" X 13" jelly roll pan sprayed with butter flavored Pam. Sprinkle with sliced almonds. Bake @ 350F about 20 minutes. Cut into squares while hot. Dust with Confectioners sugar. | German "Cheesecake" from Carmen’s kitchen Ingredients for Bottom Dough 1 stick butter or margarine 3/4 cup sugar 1 egg 1 teaspoon baking powder almost 2 cups flour, sifted 1 can cherry pie filling, remove juice Ingredients for Topping "Cheese" 2 whole eggs 2 egg yolks 1 teaspoon vanilla Juice of half a lemon 1 cup sugar 3-4 tablespoons vanilla pudding (not instant - denser topping when you use more pudding) 2 pints sour cream Directions 'Preheat oven to 375F. Mix ingredients for the bottom dough. If too dry, add a little milk or water. Put dough in the bottom of a greased springform pan. Pick cherries out of juice and lay evenly over top of dough. Mix topping "cheese" ingredients and slowly pour over the cherries. Bake for approximately 1 hour and 15 minutes, checking frequently so that the top doesn't get too brown. | In Germany, there's a cheese called Quark that would be used instead of the sour cream. When I came to the US, I found that I could not find Quark so I experimented until I found a good substitute (sour cream). This is why this cake is called Cheesecake, although there is no cheese used when making it in the USA.
53: Mocha Butter Balls from Chere’s kitchen Ingredients 1 cup soft butter 1/2 cup sugar 2 teaspoons vanilla 2 teaspoons instant coffee 1/4 cup cocoa 1-3/4 cups sifted flour 1/2 teaspoon salt 2 cups finely chopped pecans Powdered sugar for rolling Directions Cream butter and sugar until well blended; stir in vanilla. Sift cocoa, flour, and salt; add, with coffee powder, to butter-sugar mixture. Blend well. Add chopped pecans. Roll into balls and bake in a 325F degree oven for 15 minutes. Roll in powdered sugar while still warm.
54: Rocher-Torte from Lisa's kitchen Ingredients for Dough: Ingredients for Top Layer: Ingredients for Decorations: 11 tablespoons unsalted butter, soften 24 Ferrero Rocher balls 1 cup heavy whipping cream 3/4 cups sugar 2 cups heavy whipping cream 1 packet vanilla sugar 4 eggs 1 packet Whip It 8 Ferroro Rocher balls 1-1/2 to 2 cups ground hazelnuts (whipped cream stabilizer) 1 tablespoon grated chocolate 1 teaspoon baking powder Directions: Cover bottom of SpringForm with baking paper like wax paper. Set oven to 325F degrees to preheat. For Dough: Mix butter & sugar until creamy; stir in eggs. Add nuts & baking powder. Gently put batter in SpringForm and even out nicely. Bake in hot oven for approximately 30 minutes. Let cool. For Top Layer: Remove edge from SpringForm and remove cake. Put on a wire rack, pull off paper, cool completely. Crush 24 Rocher balls. Beat 2 cups cream with stiffener until stiff. Gently add crushed Rocher balls. Add SpringForm edging to cake; add cream mixture on top. Put in refrigerator for approximately 30 minutes. To Decorate Cake: Beat 1 cup cream and vanilla sugar until stiff. Put 1/3 of mix into a deco bag with stars attachment. Use the rest of the mix to cover the top and sides of the cake (after cooling in fridge). Make waves on top of cake (and sides). With deco bag, spray cream around edge of cake and divide into 16 pieces. Make rosettes at 16 piece mark. Put 1/2 ball of Rocher on each rosette. Sprinkle chocolate shavings in the middle. | Torte means Cake in German. While visiting in Germany, we attended a celebration at my aunt’s church. This was one of the cakes that was served by the established members (aka old ladies) of the church. I fell in love with it and had to have the recipe. The woman who gave the recipe to my aunt was honored that someone from America wanted it. | The recipe calls for two ingredients (Whip It & Vanilla Sugar) that we usually have to go to the German store to find. If you can't find them, you can try the alternatives on the back
55: Grapenut Pudding from Carmen’s kitchen Ingredients 4 cups milk 2/3 cup sugar 1 cup Grapenuts 1 teaspoon vanilla 3 eggs, beaten 1 pinch Salt Directions Preheat oven to 350F degrees. Heat the milk until very hot, but not boiling. Pour into casserole dish. Add Grapenuts and the rest of the ingredients. Put casserole dish into a pan with about 1 inch of water. Place into oven and bake for 1 hour. Pudding is ready when a knife inserted into the middle of the casserole dish comes out clean. | This is an old family secret recipe from my husband's Grandmother.
56: Knitted bookmarks (by Nancy Miller) Measurements: Approximately 1" wide X 7" long Yarn: DMC Perle Coton #5, 100% cotton, .35 oz (10 g), 52 yds (48 m), 341 Light Blue Violet Needles: US 1 (2.25 mm) straight needles or size you need to obtain correct gauge Gauge: Approximately 10 stitches = 1" (2.5 cm) in pattern Other supplies: spray starch Knitting the Bookmark Cast on 9 stitches, leaving a 6" tail. Row 1: K2tog, K2, yo, K1, yo, K2, K2tog. Rows 2, 4, and 6: Purl. Row 3: K2tog, K1, yo, K3, yo, K1, K2tog. Row 5: K2tog, yo, K5, yo, K2tog. Repeat Rows 1-6 eleven more times, ending on Row 5 of pattern. Bind off in purl. Finishing Weave in end. Spray with starch and press firmly. Repeat if necessary. | A magician was working on a cruise ship. The audience changed each week, so the magician repeated the tricks. There was only one problem: The captain's parrot saw the shows each week and learned the tricks. He started shouting: "Look, it's not the same hat." "He's hiding the flowers under the table." "Hey, why are all the cards the Ace of Spades?" The magician was furious but couldn't do anything; it was, after all, the captain's parrot. One day the ship ran into trouble and sank. The magician found himself on a piece of wood in mid-ocean with the parrot. They stared at each other for three days. Finally, the parrot said: "Okay, I give up. Where's the boat?" Thanks Sue Harnden for always making us laugh!
57: Like pets, quilts bring joy to our lives | Snoball | Pilar | Max | Lydia | Sabrina | Sam | Pepper | Midnight | Tiffy | Mindy | Madison | Powder | Smokey | Mystee | Heidi | Sam | Sam | Heidi | TJ | Bandit | Simon | Muffy | Speedy | TJ | Spencer
58: Whipped Cream Stabilizer Ingredients 1 teaspoon unflavored gelatin 1 cup heavy whipping cream 4 teaspoons cold water 3 - 4 tablespoons powdered sugar 1/4 - 1/2 teaspoon vanilla Directions Combine gelatin and water. Let stand until thick. Then place over low heat, stirring constantly, until gelatin dissolves, which takes about 3 minutes. Whip cream with 1/4 cup confectioners' sugar and 1/4 teaspoon vanilla, just until it is slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Cakes frosted with whipped cream should always be refrigerated. | Vanilla Sugar from Lisa's kitchen Ingredients 1 vanilla bean, whole or scraped 2 cups granulated sugar Directions If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar. 1 Packet of Vanilla Sugar is the equivalent of 2 tablespoons. | Make Your Own Vanilla from Lisa's kitchen The price of Vanilla continues to go up all the time, so I find that it's more inexpensive to make my own. The flavor is just as good, if not better, than the store bought Vanilla. Add vodka to Vanilla Bean in a small bottle. Let set in a dark place 2-3 weeks. When empty, refill with vodka using Vanilla Bean up to 3 times before replacing. | John 3:16