Sunday, December 27, 2009

Cherry Dessert

Contributed by: Annie Klemke

2 Cans of Wilderness Cherry Pie filling (21 oz)
1 box of Duncan Hines Yellow Cake Mix
1 Cup of packaged nuts
1/2 lb. of margarine - melted (except i used butter)


Put two cans of cherry pie filling in bottom of 9 x 13 pan.
Sprinkle the yellow cake mix over the cherry mixture.
Over this, sprinkle 1 cup of nuts.
Drizzle the melted margarine back and forth across mixture.
Bake for 1 hour at 350.
Serve with whipped cream or ice cream.

Seven Layer Cookie Bars

Contributed by: Janelle Reske

1/2 cup margarine
1 cup graham crackers, crushed
1 cup coconut flakes (or to taste if you aren't overly fond of coconut)
6 oz bag chocolate chips
6 oz bag butterscotch chips
1 can sweetened condensed milk
1 cup chopped pecans (or other nut if desired)

Melt margarine in 9x13 inch pan. Sprinkle w graham cracker crumbs.
Layer coconut, chips, milk & pecans. Bake at 350 for 35 minutes.
Cool before cutting (they do take a long time to cool.

Chicken Satay

Contributed by: Mary Stankiewicz

Peanut Sauce
1/2 cup smooth peanut butter
1/4 cup hot water
2 tablespoons lime juice from 1 to 2 limes
2 tablespoons Asian chili sauce
1 tablespoon fish sauce
1 tablespoon dark brown sugar
1 tablespoon minced fresh cilantro leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
2 scallions , white and green parts, sliced thin
1 large whole flank steak (about 2 pounds)
1/4 cup fish sauce
1/4 cup vegetable oil
2 tablespoons Asian chili sauce , or more to taste
1/4 cup packed dark brown sugar
1/4 cup minced fresh cilantro leaves
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
4 scallions , white and green parts, sliced thin

For peanut sauce: Whisk peanut butter and hot water together in medium bowl.
Stir in remaining ingredients; transfer to serving bowl and set aside.
For satay: Cut flank steak in half lengthwise and freeze for 30 minutes.
Slice each piece of steak across grain into 1/4-inch-thick strips.
Combine fish sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in gallon-size zipper-lock plastic bag or large bowl. Add steak strips and toss to coat evenly.
Refrigerate for 1 hour but no longer.
Weave meat onto individual skewers—1 strip of meat if you’re using short skewers or 2 strips of meat for longer ones—and lay flat in shallow container.
To Grill: Turn all burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Turn all burners to medium high.
Spread half of skewers out over hot cooking grate and grill, covered, until meat has cooked through and is lightly charred around edges, about 7 minutes, flipping them over halfway through grilling time. Transfer to serving platter and cover with foil to keep warm.
Repeat with remaining skewers. Serve immediately with peanut sauce.

Meat that is partially frozen is easier to slice into thin strips.
Asian chili sauce is available in most supermarkets under the name sriracha.
About forty 6-inch wooden skewers or twenty 12-inch wooden or metal skewers are required for this recipe. (We prefer metal skewers; even when soaked, wooden skewers often burn.) If you would like to halve the recipe, buy a 1-pound flank steak and cut the remaining ingredients in half. The peanut sauce may be made a day in advance and refrigerated.
Bring the sauce to room temperature before serving.
12-18 as an appetizer, 4-6 main course

Macadamia-Crusted Chicken Breasts with Key Lime Butter Sauce

Contributed by: Kristen White

4 boneless, skinless chicken breasts
3 Tbsp butter, melted
1/3 cup breadcrumbs
1/3 cup macadamia nuts
3 Tbsp Key lime zest

1 Tbsp butter
1 shallot, minced
1/3 cup fresh Key lime juice (10-12 key limes)
1/4 cup white wine
3 Tbsp butter, cut in pieces
Salt and white pepper, to taste
Key lime slices and zest for garnish (optional)

Preheat oven to 400 degrees.

In large shallow baking dish, dip chicken breasts in melted butter and coat well.
Combine crumbs, nuts, and zest in food processor until nuts are finely chopped.
Coat chicken breasts well with crumb mixture, pressing crumbs to adhere.
Bake for 20-25 minutes, until chicken is firm and cooked through.

Melt butter in skillet over medium heat.
Add shallot and cook for 1 minute, until soft.
Add lime juice and white wine to pan and cook for 2 minutes.
Strain sauce through fine sieve and return strained sauce to pan over low heat.
Add butter pieces one at a time, stirring gently, until melted.
Season with salt and white pepper to taste.
Serve chicken breasts surrounded by sauce.
Grate lime zest over chicken, and garnish with lime slices (optional).

Hazelnut Herb couscous

Contributed by: Carlene Richards

1/4 cup hazelnuts (about 1 ounce)
1 (16-ounce) can fat-free, less-sodium chicken broth
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, minced
1 1/3 cups uncooked couscous

Preheat oven to 350°.
Place the hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once.
Turn nuts out onto a towel.
Roll up towel, and rub off skins.
Chop nuts, and set aside.
Bring chicken broth and the next 6 ingredients (broth through garlic) to a boil in a medium saucepan, and gradually stir in the couscous.
Remove from heat; cover couscous and let stand 5 minutes.
Fluff couscous with a fork.
Stir in the hazelnuts.

Oriental Salad

Contributed by: Janelle Reske

1 (3oz) pkg Ramen Oriental Flavored noodles, crumbled
1/2 head cabbage, or 1 bag "coleslaw" salad
4-6 green onions, chopped
1/2 cup sliced almonds, toasted
2 tbsp sesame seeds, toasted
1/2 cup vegetable oil
3 tbsp white vinegar
3 tbsp sugar

Take seasoning packet out of Ramen package.
Mix packet with the vegetable oil, vinegar and sugar.
Set aside.
Mix chopped cabbage and chopped green onions.
Toast sesame seeds & almonds.
Just before serving, pour the liquid mixture, nut mixture and crumbled Ramen noodles over the cabbage, toss and serve immediately.

Mesclun with Berries and Sweet Spiced Almonds

Contributed by: Bridget McFarland

5 cups gourmet salad greens
1 3/4 cups raspberries (about 1 [6-ounce] container)
1/4 cup chopped fresh parsley
3 tablespoons champagne or white wine vinegar
2 teaspoons honey
1/2 teaspoon country-style Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
6 tablespoons Sweet Spiced Almonds
Goat cheese balls

Combine first 3 ingredients in a large bowl.
Combine vinegar and next 4 ingredients (through pepper) in a small bowl.
Gradually add oil, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Arrange 1 cup salad on each of 6 plates; top each serving with 1 tablespoon Sweet Spiced Almonds.

Sweet Spiced Almonds

1 cup sliced almonds
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 large egg white, lightly beaten
Cooking spray

Preheat oven to 325°.
Combine almonds and next 4 ingredients (through cumin) in a small bowl. Stir in egg white. Spread mixture evenly onto a foil-lined baking sheet coated with cooking spray.
Bake at 325° for 10 minutes. Stir mixture; bake an additional 15 minutes or until crisp.
Transfer foil to a wire rack; cool almond mixture. Break almond mixture into small pieces.
Store at room temperature in an airtight container for up to one week.

Sponge cake with strawberries and cream

Contributed by: Bridget McFarland

4 eggs
Cooking spray
½ cup caster (superfine) sugar, plus extra for dusting
¾ cup plain flour, sifted, plus extra for dusting
Icing sugar for dusting
For the Filling
1 ¼ cups double heavy cream
1 tsp icing sugar, sieved
4 cups of strawberries, washed and hulled
A little Cointreau, or other fruit liqueur

Preheat oven to 375 and grease a loose based 8 inch deep tin pan with cooking spray and dust it with 1 tsp of caster sugar mixed with 1tsp flour.
Shake off any excess sugar and flour mixture and discard.
Put the eggs and sugar into a bowl of an electric mixer and whisk at high speed until it is light and thick, and the mixture leaves a trail as it drops from the whisk.
Alternatively, whisk by hand, or with a hand-held electric whisk; set the bowl over a pan a quarter filled with hot water and whisk until thick and creamy, then remove from heat.
Sift the flour evenly over the whisked eggs and carefully fold it in with a metal spoon, mixing thoroughly but losing as little volume as possible.
Pour the mixture into the prepared cake tin.
Level off the top and bake in the preheated oven for 25-30 minutes or until the sponge feels springy to the touch.
Leave in the tin for 1-2 minutes to allow the cake to cool a little and shrink slightly from the sides, then loosen the sides gently with a knife and turn out on to a rack to cool.
When the sponge is completely cold, make the filling.
Whip the double cream with a little icing sugar until it is stiff enough to hold its shape.
Slice the sponge across the middle with a sharp knife and divide half of the cream between the two inner sides of the sandwich.
Select some well shaped even sized strawberries for the stop of the cake, and then slice the rest.
Lay the bottom half of the sponge on a serving plate and arrange the sliced strawberries on the cream.
Sprinkle with liqueur if using.
Cover the second half of the cake and press down gently so that it holds together.
Spread the remaining cream on top of the cake and arrange the reserved strawberries whole or halved according to size on top.
Set aside for an hour or so for the flavors to develop, then dust lightly with icing sugar and serve as a dessert.

Caramel Sauce

Caramel Sauce

1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream


First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in.
Making caramel is a fast process that cannot wait for hunting around for ingredients.
If you don't work fast, the sugar will burn.
Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.
Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan.
As the sugar begins to melt, stir vigorously with a whisk or wooden spoon.
As soon as the sugar comes to a boil, stop stirring.
You can swirl the pan a bit if you want, from this point on.
Note that this recipe works best if you are using a thick-bottomed pan.
If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.
As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan.
Whisk until the butter has melted.
Once the butter has melted, take the pan off the heat.
Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
(Check here for an explanation of why adding the cream makes the mixture bubble up so much.)
Whisk until caramel sauce is smooth.
Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature.
(Remember to use pot holders when handling the jar filled with hot caramel sauce.)
Store in the refrigerator for up to 2 weeks. Warm before serving.
Makes a little over one cup of sauce.

Irish Cream Bread Pudding

Contributed by: Kristen White

1 loaf stale French bread
1 cups milk
2 cup heavy cream
1/2 cup Irish cream liqueur
2 tablespoons unsalted butter, softened
3 eggs
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
1/2 cup raisins(optional)

Crumble the bread, with the crust, into a bowl. Cover with combined milk, cream and liqueur and let stand an hour or until the bread has absorbed most of the liquid.
Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set aside.
Beat eggs, sugar and vanilla extract until well blended. Mix gently with bread and raisins. Spoon into pan, smooth top. Bake until light brown and the custard is set, about an hour. (it took longer than an hour when I made this recipe, so you just may want to keep your eye on it)

Warm Potato salad with bacon dressing

Contributed by: Annie Klemke

2 # small new potatoes
Spring of mint
1-2 tbsp olive oil
1 onion
6 oz fatty bacon
2 garlic cloves
2 tbsp parsley
1 small bunch chives
1 tbsp wine vinegar
1tbsp irish whole grain mustard
Salt and pepper

Scrape of rub off the skins from the new potatoes and cooking salted water with the mint for about 10 mins or just until tender.
Drain and allow to cool a little then turn into a salad bowl
heat the oil in a frying pan then add the onion and cook gently until just softening
add the diced bacon to the pan cook for 3-5 mins until beginning to crisp up.
add the garlic and cook for another min or so and the add the chopped herbs the vinegar, mustard and seasoning to taste, remembering that the bacon may be salty.
Pour the dressing over the potatoes. Toss gently to mix and serve warm

Irish Old Time Beef Stew

Contributed by: Janelle Reske

2 lbs stew meat, cubed (cut down into smaller pieces than it comes in)
1 tsp Worcestershire sauce
1 clove garlic (put on toothpick for easy removal later)
1 med onion (can use white or yellow)
1-2 bay leaves
1 Tbsp salt (start w 2 tsp 1st, then add rest to taste)
1/2 tsp paprika
1/4 tsp pepper
1 dash ground clove (dip very end of spoon in to measure)
6 carrots cut & quartered or 1/2 to 3/4 of a lg bag of baby carrots
4 potatoes, peeled & cubed (can add more if desired)

Spray large stockpot w Pam. Brown meat.
When browned, add 2 cups hot water and next 9 ingredients to pot.
If water evaporates or is absorbed too much for your taste (i.e. you like a thicker, soupier stew vs stew w less "broth") add hot water by 1/2 cup to 1 cup to achieve desired consistency throughout cooking.
Cover & simmer for 1 1/2 hours. Remove bay leaves & garlic. Add veggies and cover.
Cook 35-45 minutes until veggies are tender. Serves 6-8.

Goat Cheese Salad with Hazelnut Dressing

Contributed by: Mary Stankiewicz

6 oz mixed salad greens
A few fresh large leaf herbs such as chervil and flat leaf parsley
1 tbsp toasted hazelnut roughly chopped
15 – 20 goat cheese balls or cubes
2 tbsp hazelnut oil, olive oil, or sunflower oil
1-2 tsp sherry vinegar or good wine vinegar
Salt and pepper(black)

Tear up any large leaves, put all the leaves into a large salad bowl with the fresh herbs and most of the toasted nuts(save a few for garnish)
To make the dressing whisk the oil and vinegar together and season to taste
Just before serving toss salad, and arrange cheese balls on top of the remaining nuts.

Irish Apple and Parsnip Soup

Contributed by: Theresa House

1-1/2 pounds parsnips
1 large apple, such as Granny Smith
2 tablespoons butter
4 cups chicken or vegetable stock
4 fresh sage leaves, or 1/2 teaspoon dried
3 cloves
1/2 cup light cream
1/4 cup parsley, chopped

Cut parsnips in 1 inch chunks. Core apple and cut in 1 inch pieces. Set aside.
Melt butter in large stockpot. When melted, put in parsnip and apples.
Cover and cook over medium-low heat until apple just begins to soften, about 10 to 12 minutes.Add the stock, sage and clove.
Simmer over medium-low heat until parsnips soften. The apple will be very soft by now.
Remove from heat and let cool slightly. Remove and discard cloves and sage leaves if
using fresh sage.
Pour into a food processor fitted with metal blade, and process until smooth.
Return to pot, and bring back to full heat.
When ready to serve, stir in the cream and garnish with chopped parsley.
(* I haven’t tried this, but I’m sure if you want to lower the fat content, whole or 2% milk would work in place on the cream.)

Jamaican Fruit Cake

Contributed by: Carlene Richards

1 cup butter
1 cup white sugar
5 eggs
2 tablespoons white rum (optional)
1-1/2 teaspoons lime juice
1/2 teaspoon vanilla extract
1-1/2 teaspoons almond extract
1 grated zest of one lime
1 pound chopped dried mixed fruit
1 cup red wine
1/2 cup dark molasses
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 pinch salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 1 - 9 inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans. Bake in preheated oven for 70 to 80 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
For best results, fruits should be soaked in wine for at least 3 weeks, or boiled in the wine.
Use a combination of raisins currants, golden raisins, prunes, and dried cherries, or any dried fruit of your preference.
Additional wine or rum can be brushed onto cake as needed to keep moist.

Pina Colada

Contributed by: Mary Stankiewicz

1 cup coconut milk
1 cup pineapple juice
1/2 cup rum
4 tablespoons white sugar
8 cubes ice

In a blender, combine coconut milk, pineapple juice, rum, sugar and ice. Blend until smooth. Pour into glasses, and serve immediately

Orlando Bloom's Pasta Au Pistou

Contributed by: Janelle Reske

450 g spaghetti
1 bunch fresh parsley
1 cup fresh basil
4 garlic cloves
6 tbsp grated Parmesan cheese
1/2 tsp salt
2 tbsp olive oil
1 medium onion, chopped (I used a white one)
1 15 oz can tomatoes, drained
1 tbsp brown sugar

Cook pasta according to package until al dente, then drain & rinse.
Put back in pot & replace lid to keep warm.
In blender or food processor (blender did NOT work well for this so I suggest a food processor) combine the parsley, basil, garlic, cheese, salt & 1 tbsp of the oil, process to a smooth paste.
Heat remaining tbsp of oil in a medium frying pan.
Add the onion & cook, stirring occasionally for about 7 min or until soft.
Add the tomatoes & cook for about 5 minutes.
Reduce heat & season, adding the brown sugar and cook for about 5 min.
Remove from heat & stir in the herb mixture.
Toss the pasta w the sauce & serve immediately.

***Note that my sauce clumped up. I think it may be b/c I stirred the herb mixture in with the tomatoes without removing it from the heat, but perhaps we shall never know....****

Cilantro Mayo

Contributed by: Kristen White

Enough mayo for 5 sandwiches
3 tablespoons of cilantro
1 tbl of lime juice
salt pepper to taste
1 clove of garlic

Mix all ingredients together and place in air tight container

Slow Cooker Cuban pulled pork sandwiches

Contributed by: Kristen White

1 cup lime juice
1 cup orange juice
10 garlic cloves, minced
4 teaspoons ground cumin
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh cilantro or parsley
4 bay leaves
1 boneless pork top loin roast or shoulder roast (3 pounds)
2 tablespoons of carribean jerk seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 large red onion sliced

remove excess fat from roast. pierce roast all over. combine all ingredients in bowl except onions. place roast in plastic bag and pour ingredients over roast and seal bag. make sure roast gets covered by ingredients. Marinate roast in fridge for at least 12 hrs.
coat slow cooker with pam. place sliced red onions on bottom of dish.
place roast on bed of onions and pour contents of bag over roast.
cover and cook on low for 6 hrs.
You may want to add additionally jerk seasoning within the final 45 minutes.
this helps the inside of meat get more flavor.
After done cooking. remove meat and let cool enough so you can handle it and then gently with hands pull meat apart into strands and chunks.
Place meat on rolls and serve with cilantro mayo

Cuban Guacamole

Contributed by: Kristen White

1/2 can of crushed pineapple
three avocados
One small red onion- diced
2 tbl of olive oil
one clove of garlic minced
Cumin to taste
One small roma tomatoe diced
pinch of salt and pepper

Combine all ingredients. Enjoy with chips!

Ensalada de Pulpo

Contributed by: Theresa House

1 large octopus (4-5 lbs.)
3/4 c. onions
1 can pitted black olives*
1 garlic clove
1 tbsp. parsley
4-6 celery stalks
juice of 3-4 lemons
olive oil
In a big deep pot, place the octopus*, add lots of water to cover it completely, and add salt.
Cook the octopus on medium heat for approximately 1 3/4 hours or tender.
When it's done, place it in a deep bowl to cool.After it cools down, clean (this means take out the eyes etc.), cut in small pieces and place the pieces in a bowl.
Add the diced celery, the juice of the lemons, the pitted olives sliced in half,
the minced garlic, (a pilonazos), the diced onion, and the chopped parsley.
Sprinkle everything with olive oil and adobo(just a little bit).
Serve on a lettuce leaf with crackers on the side or white rice.Try using purple onions for more flavor. Save time and buy the canned *octopus.
You may need to adjust the recipe according to the amount of canned octopus.
You can also use Manzanilla olives* instead.

South Beach Diet Friendly Dessert

Contributed by: Margie House

1 small container part skim ricotta cheese
1-2 tsp vanilla extract
2 tsp splenda (or 1 tbls sugar)
frozen or fresh mixed berries (desired amt)
cocoa powder (garnish)

Mix ricotta, vanilla extract and sugar (or splenda) together.
Start with smallest amt of additives to ricotta - add to taste - this is a preference dessert.
I enjoy extra vanilla extract and even a dash of cinnamon.
Portion ricotta into individual serving dishes.
Top with fruit (fresh or frozen) and powder tops of each with cocoa powder.
Serve chilled.

Chicken Breasts with Tomato-Kalamata Sauce

Contributed by: Kristen White

1 teaspoon dried oregano, crumbled
1/2 teaspoon paprika
1/2 teaspoon chili powder
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
1 teaspoon olive or canola oil
1/2 cup water
1 medium tomato, seeded if desired and chopped
12 kalamata olives, coarsely chopped
1 medium garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon salt
1 1/2 ounces reduced-fat feta cheese, crumbled

In a small bowl, stir together the oregano, paprika, and chili powder.
Sprinkle over the chicken.
Using your fingertips, press the mixture firmly onto the chicken so the mixture adheres.
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom.
Cook the chicken with the smooth side down for 5 minutes.
Turn and cook for 4 minutes, or until the chicken is no longer pink in the center.
Transfer to a serving plate.
Put the remaining ingredients except the feta in the skillet. Stir.
Increase the heat to medium high and bring to a boil, scraping the bottom and side of the skillet to dislodge any browned bits.
Boil for 2 1/2 to 3 minutes, or until the sauce is reduced to 1/2 cup, stirring frequently.
Spoon over the chicken. Sprinkle with the feta.

Black Bean Soup

Contributed by: Theresa House

1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup (or less) cilantro, minced
3 cans black beans (low sodium preferred)
2 cans Rotel (one original and one extra spicy)
1 can Mexi-corn (regular corn will do)
2 tablespoons cooking oil
2 fresh medium banana peppers, chopped (optional)
1 fresh jalapeno pepper, chopped (optional)
1 pinch garlic salt (optional)
flour/corn tortillas
salt and pepper
Chop vegetables into bite-size pieces. Heat oil in a Dutchoven.
Add all vegetables and seasonings to the Dutch oven,except cilantro.
Add salt and pepper to taste.
Cook over medium heat until tender.
Add all remaining ingredients (do not drain any of the liquids from the cans).
Bring to a boil and then simmer covered for 2 minutes or more; stirring occasionally.
Add salt and pepper to taste.
Serve with flame-warmed tortillas for a perfectly authentic Mexican flavor.

The Ultimate Creamed Spinach (from Weight Watchers)

Contributed by: Janelle Reske

1 10 oz bag triple washed fresh spinach
2 shallots or 2 small onions (yellow or white), chopped
1/2 tsp all purpose flour
1/4 tsp salt
fresh ground pepper to taste
Pinch ground nutmeg (optional)
1/4 c skim milk
1/4 c tub style light cream cheese

Microwave spinach according to package directions.
Spray med skillet w non stick spray, set over medium heat.
Add shallots/onions, cook stirring constantly until softened, about 3 minutes.
Combine flour, salt, pepper and nutmeg in bowl. Stir into onion. Add milk and cream cheese. Whisk constantly until blended, about 1 minute.
Add spinach and cook, stirring constantly until heated through, about 2 minutes.
Serve at once. Serves 4.

Garlic Shrimp with Basil

Contributed by: Mary Stankiewicz
1 ½ lb extra large shrimp, pelled, and deveined
Salt and pepper
2 tbsp olive oil
10 garlic cloves, minced
¾ cup white wine
1 (14.5 oz) can diced tomatoes
½ cup finely chopped fresh basil
4 tbsp unsalted butter, cut into pieces
2 tbsp capers, drained and minced
1 tsp lemon juice

Pat shrimp dry with paper towels and season with salt and pepper.
Heat 1 tbsp oil in large nonstick skillet over medium – high heat until just smoking.
Add shrimp and cook until lightly browned, about 1 minute per side. Transfer to plate.
Add remaining oil, garlic, and ½ teaspoon peopper to empty skillet and cook until fragrant, about 30 seconds.
Stir in wine and tomatoes and simmer until slightly thickened about 5 minutes.
Off heat, whisk in basil, butter, capers, and lemon juice.
Add shrimp and any accumulated juices to skillet.
Cover and let sit until shrimp are heated through, about 5 minutes.
Season with salt and pepper, serve.

Artichoke Crostini

Contributed by: Bridget McFarland

French Bread
Olive oil
Parmesan Cheese
14 oz can Artichoke
Lemon pepper season
Goat Cheese
Crushed Red Pepper
Orange Zest

Slice French bread and dip 1 side into olive oil sprinkle with salt (and/or garlic)
Bake at 425 degrees for 15 minutes
Sprinkle with parmesan cheese
Bake 5 more minutes
Put artichoke in blender without juice from a can
Salt and pepper to taste
Add ½ cup shredded parmesan cheese
As an option, add lemon pepper season, goat cheese, crushed red pepper, or orange zest.

Mini Eggplant Pizzettes

Contributed by: Annie Klemke
1 eggplant – 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 tsp olive oil
½ tsp salt
1/8 tsp ground black pepper
¼ cup pasta sauce
4 ounces Canadian bacon
½ cup shredded part skim mozzarella cheese

Preheat oven/ toaster oven to 425 degrees
Brush both sides of the eggplant with the oil and season with the salt and pepper
Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tbsp of pasta sauce on each eggplant slice.
Top, if desired, with the Canadian bacon (optional) and shredded cheese.
Bake until the cheese melts, 3 to 5 minutes, serve hot

Apple and Toasted Pecan Salad with Poppy Seed Dressing

Contributed by: Carlene Richards

Salad Ingredients
6 cups chopped romaine lettuce
¾ cup peeled, chopped apple (honey crisp/braeburn)
6 tbsp chopped pecans, toasted
¼ cup dried cranberries
¾ cup mandarin oranges, drained
Dressing Ingredients
1/3 cup sugar
2 ½ tsp dry mustard
½ tsp salt
3 tbsp white or rice wine vinegar
2 tbsp chopped onion
1/3 cup olive oil
2 tsp poppy seeds

Blend sugar, mustard, salt, vinegar and onion in blender or food processor until sugar is dissolved. Slowly mix in oil and poppy seeds.
Mix salad ingredients together in bowl, and serve salad with dressing on the side

Tuesday, December 22, 2009

Breakfast Casserole (egg bake)

Contributed by: Janelle Reske

10-12 slices of bread cut into cubes (can use any kind of bread)
1 lb bacon, sausage (crumbled) or cubed ham
12 oz mild shredded cheddar (can also use other kinds of cheese or more than one)
8 large eggs
2 1/2 c milk
1/2 tsp salt
1/2 tsp pepper
1/2-1 tsp dried mustard (I used actual mustard and that worked fine)
A few dashes of Worchestershire sauce (optional)

Spray 9x13 pan/baking dish with non-stick spray.
Layer bread cubes on bottom in single layer.
Sprinkle meat and cheese of choice over bread.
Whisk eggs, milk, salt, pepper, mustard and W sauce in bowl.
Pour mixture over bread/meat/cheese.
Cover and refrigerate overnight so egg soaks throughly into bread.
Bake uncovered @ 325 degrees for 1 hour or until lightly browned on the top. Test w knife. Casserole is done when knife comes out clean.

Basic Quiche

Contributed by: Kristen White
1 tablespoon olive oil
2 medium yellow onions, diced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup fresh flat-leaf parsley, chopped
4 eggs
3/4 cup half-and-half
8 ounces Gruyère, grated
1/8 teaspoon ground nutmeg
1 1 store-bought frozen piecrust in a tin

Heat oven to 375° F.
In a large skillet, over medium-low heat, heat the oil.
Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Cover and cook until the onions are softened, 5 to 7 minutes.
Add the parsley and cook, covered, for 2 minutes more.

Meanwhile, whisk together the eggs and half-and-half.
Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.

Place the piecrust on a foil-lined baking sheet.
Scrape the egg mixture into the piecrust; it will be very full.
Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.

Tip: Tailor this quiche to your liking by stirring in a handful of chopped cooked ham or sauteed vegetables when you add the cheese. You can also switch up the cheese.

Yield: Makes 4 servings

Sour Cream Coffee Cake

Contributed by: Annie Klemke

1 cup margerine
1 tsp vanilla
1 1/4 cups sugar
2 cups sifted flour
2 beaten eggs
1 tsp baking powder
1 cup sour cream
1/2 tsp baking soda
1/2 cup finely chopped nuts (pecans)
2 Tbls sugar
1/2 tsp cinnamon

Mix together topping, set aside.
Cream margerine and sugar, add eggs, sour cream and vanilla - beat well.
Gradually add sifted dry ingredients.
Place 1/2 batter in a well buttered 9" tube spring form pan.
Sprinkle with 1/2 the topping.
Add remaining batter and sprinkle with the rest of topping.
Bake at 350 degrees about 45 minutes. Sprinkle with confectioners sugar.

Apple and Cranberry Galette

Contributed by: Bridget McFarland

For the pastry:
1 3/4 cups all-purpose flour
6 Tbs. white cornmeal
2 tsp. sugar
3/4 tsp. salt
12 Tbs. (1 1/2 sticks) cold unsalted butter, cut
into chunks
6 Tbs. sour cream
1/2 cup ice water
For the filling:
8 large Granny Smith apples, about 4 lb. total
1/2 cup sugar
1/2 cup water
3 Tbs. honey
3 Tbs. fresh lemon juice
1/2 tsp. ground cinnamon
1 1/2 cups fresh cranberries
2 Tbs. unsalted butter, cut into thin slices
Sugar for dusting (optional)

To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse for a few seconds until the dough is smooth and clings together.
Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.
Meanwhile, to make the fruit filling, peel, core and slice the apples. In a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and heat, stirring, until the sugar dissolves. Stir in the apple slices and simmer until opaque, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl and let cool slightly.
Add the cranberries to the juices in the fry pan and simmer until they start to pop, about 2 minutes. Transfer the cranberries to the bowl with the apples. Increase the heat to medium-high, boil the juices until reduced slightly and spoon over the fruit.
Position 2 racks in the middle of the oven and preheat to 400°F.
Divide the ball of chilled pastry dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches in diameter. Fold each pastry round in half, transfer to separate baking sheets or pizza pans and unfold. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch border uncovered. Fold the border over the fruit, pleating the edges to form a broad rim.
Lay thin slices of butter over the exposed fruit.
Bake the galettes, switching the pans between the racks and rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes.
Transfer the pans to wire racks and let the galettes cool completely on the pans.
Cover and store at room temperature until ready to serve.
Sprinkle with sugar just before serving.
Makes two 9-inch galettes; serves 10 to 12.

Make-Ahead French Toast Casserole with Caramel-Pecan Topping

Contributed by: Mary Stankiewicz

1 loaf (16-ounce) supermarket French or Italian bread , sliced 1/2 inch thick
8 large eggs
2 cups whole milk
2 cups half-and-half
1 tablespoon sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon nutmeg

12 tablespoons unsalted butter (1 1/2 sticks), softened
1 1/3 cups packed light brown sugar
3 tablespoons corn syrup
5 ounces pecans, chopped (1 1/2 cups)

Do not substitute lowfat or skim milk for the whole milk in this recipe.
To ensure a sticky and crisp topping, make the topping just before baking.
Walnuts can be substituted for the pecans.

For the casserole:
Adjust two oven racks to the upper and lower-middle positions and heat the oven to 325 degrees.
Arrange the bread in a single layer on two baking sheets.
Bake until dry and lightly golden, about 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Allow the bread to cool.
Grease the bottom and sides of a 9 by 13-inch baking dish (or casserole dish of similar size) with butter.
Layer the baked bread tightly in the prepared dish (you should have two layers).
Whisk together the eggs, milk, half-and-half, sugar, vanilla, cinnamon, and nutmeg and pour evenly over the bread.
Press lightly on the bread to submerge.
Cover with plastic wrap and refrigerate for 8 to 24 hours.

For the topping:
When ready to bake, adjust an oven rack to the middle position and heat the oven to 350 degrees. Mix the butter, brown sugar, and corn syrup together until smooth, then stir in the pecans.

To assemble and bake:
Remove the casserole from the refrigerator and unwrap.
Spoon the topping over the casserole, then spread it in an even layer.
Place the dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes. Cool for 10 minutes before serving.

Serves 6 to 8

Hash Browns

Contributed by: Margie House

5 medium russet potatoes
4 small yellow onions
Spice Mix: Salt, Pepper, Garlic Powder, Cayanne Pepper (optional)
Olive Oil or Vegetable Oil
4 tbls butter


Scrub potatoes clean. Place in large pot and boil until semi-complete.
Potatoes should be soft, yet firm. Remove potatoes from water and set aside until cooled. You may allow them to refrigerate over night or place in freezer for a quick cool down.
Once potatoes have cooled, cut into small cubes.
Place in a large bowl and toss with the spice mix.
Spice mix measuring proportions are 'to taste.' Set seasoned potatoes aside.
Roughly chop onions into bite size pieces.
In a large skillet, heat 1/4 cup oil and 4 tbls of butter.
Add in onions and cook until translucent.
Add potatoes to the skillet. Brown the potatoes turning occasionally.
Let cook for approximately 30 minutes over medium high heat.

Berry Batch Parfait

Contributed by: Carlene Richards

1/2 cup SMUCKER'S® Strawberry Low Sugar Preserves
4 (6 ounce) containers vanilla yogurt
4 cups low fat granola cereal
4 cups fresh mixed berries

Combine preserves and yogurt in bowl mixing until well combined.
Layer each 8-ounce parfait glasses as follows:
1/4 cup granola, 1/4 cup berries, 3 tablespoons yogurt mixture, 1/4 cup berries.
Garnish with a dollop of remaining yogurt mixture and a whole strawberry.
Makes 8

Monday, December 21, 2009

Cranberry Relish

Contributed by: Janelle Reske

4 & 1/2 cup cranberries (about two bags)
it is ok if they are frozen just let them thaw for about an hour
1 1/2 cup sugar (yes it has to be real sugar to get it to set)
1 cup walnuts (it can be chopped but this is a preference)
1 cup marmalade (I usually use 1/2 sugar or low sugar)
2 table spoons lemon juice

Mix cranberries and sugar in a greased pan (like a 9x11 dish or a pie dish)
Bake for 1 hour at 350
Mix the rest of the ingredients a bowl while the berries are baking
after the majority of the berries are split open or soft take out of oven
pour the berries in to the mix
It is usually good to make the night before just to get it to set and enjoy.

Chocolate Silk Pie

Contributed by: Kristen White

1 pre made graham cracker crust.
6 squares BAKER'S Semi-Sweet Baking Chocolate
10 Tbsp. unsalted butter, softened
2/3 cup sugar
1 tsp. vanilla
3/4 cup cholesterol-free egg product
1 cup thawed COOL WHIP Whipped Topping (optional)

Melt chocolate as directed on package; cool slightly.
Beat butter and sugar in large bowl with electric mixer on medium speed 3 min. or until light and fluffy. Add melted chocolate and vanilla; mix well. Add egg product.
Beat on high speed 2 min. or until light and fluffy. Spoon into pie crust.
Refrigerate 3 hours or until chilled. Top with the whipped topping.
Store leftover pie in refrigerator.

Party Potatoes

Contributed by: Mary Stankiewicz

8-10 medium size potatoes
1 cup sour cream
1 8 oz. Pkg. Cream cheese
4 Tbsp. Butter
Salt & pepper to taste
1/3 cup chopped chives
Additional butter

Boil peeled potatoes until tender. Beat sour cream and cheese together; add hot potatoes and beat smooth.
Add butter, chives, and salt and pepper.
Pour into a well greased 2quart casserole dish; dot with butter , and sprinkle paprika on top. Bake 350 degrees for 25 minutes. Serves 8-10

Quick Turkey and Stuffing

Contributed by: Carlene Richards

Boneless Skinless Turkey Tenderloans
1 1/4 teaspoons poultry seasoning
Salt and ground pepper to taste
6 tablespoons butter or margarine, divided
1/2 cup chopped onion
2 packages stuffing mix for turkey

In large, nonstick skillet over medium heat, melt 4 tablespoons butter.
Add onion and sauté 2 to 3 minutes, until softened.
Prepare stuffing mix following package directions, adding onion and butter mixture.
Preheat oven to 350°F.
Slice tenderloans in half
Take turkey and rub with poultry seasoning, salt, and pepper
Place stuffing in a greased, shallow roasting pan; place turkey on top.
Dot top of turkey with remaining 2 tablespoons butter.
Bake 35 to 45 minutes, until turkey is lightly browned and meat thermometer inserted thickest part registers 170°F.

Megan's Special Salad

Contributed by: Margie House

1 bag of mixed green salad
1/2 cup dried cranberries
1/4 cup crumpled goat cheese
1/4 cup or less pistacchios

Olive Oil
Balsamic Vinegar
Salt/Pepper to taste

(I didn't measure the dressing portions, so I'm not sure what the correct measurements are. Any standard vinargarette would work though)

Roasted Squash Soup

Contributed by: Theresa House

2-1/2 lb. butternut or acorn squash, or sugar pumpkin
2 Tbsp. unsalted butter
1-1/2 cups diced onion (3 medium onions)
1/2 tsp. dried thyme, crushed
1 small bay leaf
3-1/2 cup chicken broth
1 Tbsp. honey
1/3 cup whipping cream
1/2 tsp. freshly grated nutmeg

Preheat oven to 350F. Split squash in half lengthwise.
With spoon, scrape out seeds and fibers from cavity.
Season cut side of squash with 1 tsp. salt; place flesh side down in a lightly buttered baking dish or a 15x10x1-inch baking pan lined with parchment paper.
Add in 1/2 cup water to baking pan.
Bake 1 to 1-1/2 hours, until skin is browned and flesh is tender when pierced with knife. Remove from oven; let rest until cool enough to handle. Scoop out flesh; discard skin.
In large saucepan or Dutch oven, heat butter until foaming.
Add diced onion and season with 1/2 teaspoon salt. Sprinkle thyme over onions.
Add bay leaf. Cook over medium heat, stirring often, until the onions are tender and translucent (do not allow to color), about 10 minutes.
Add squash. Season with additional salt and pepper. Cooking 5 minutes, stirring often. Add broth; bring to simmer.
Simmer, uncovered, 20 minutes, stirring occasionally. Season to taste. Remove bay leaf. Stir in honey. Cool slightly. Puree soup, one half at a time, in blender or food processor.
Rinse pot; dry. Return soup to pot; bring to simmer.
Stir in 1/4 cup cream and 1/4 tsp. grated nutmeg; heat through.
Taste for seasoning, add salt, pepper, and honey as needed.
Drizzle remaining cream; sprinkle remaining nutmeg. Makes 6 (1-cup) servings.
Note: The soup may be made 2 days in advance and gently reheated before serving.
To reheat soup: Cook over medium heat, stirring occasionally until heated through.

The Best Old Fashioned Pound Cake

Contributed by: Margie House

1 lb. butter, softened
2 1/4 cup sugar
2 tsp. vanilla
3 1/2 cup flour, do not sift before measuring
6 eggs

Cream butter and sugar together; add eggs and vanilla, then sift flour.
Mix until smooth - will have the consistency of frosting. Dough will be heavy.
Line the bottom of 2 standard loaf pans with wax paper; do not grease sides of pans.
Fill loaf pans 1/2 way to top.
Bake at slightly less than 350 degrees 1 to 1 1/4 hours; they should be slightly brown and split on top.
Test with skewer for doneness - skewer should come out clean.
You can also use a bunt pan.

Chocolate Fondue Recipe

Chocolate Fondue Recipe
Contributed by: Bridget McFarland

3 parts chocolate
1 part heavy cream

Place ingredients in fondue pot

Wine Fondue

Contributed by: Carlene Richards

2 (750 milliliter) bottles white wine (I used chardonnay)
2 (2 inch) pieces cinnamon stick
1/2 teaspoon ground coriander
20 black peppercorns, crushed
8 whole cloves
2 teaspoons sugar
2 teaspoons salt
2 teaspoons celery salt
1/2 teaspoon garlic salt

Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt.
Let sit for 1 hour, then bring to a boil.
Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.
To dip:
Chicken or shrimp

Classic Cheese Fondue

Contributed by: Mary Stankiewicz

1/2 lb Emnenthaler Cheese (shredded)
1/2 lb Gruyeye (shredded)
1 clove Garlic
2 cups Dry White Wine
1 tbs Lemon Juice
2 tbs Flour
3 tbs Kirsch ( I skipped since I didn't know what this was)
1/4 tsp White Pepper
Nutmeg and/or Paprika to taste

Rub the inside of the fondue pot with the garlic clove - add clove to pot or disgard
Heat up the White Wine & Lemon Juice - should be hot but do not boil
Reduce heat to low and slowly add cheese while stirring
Slowly add remainder of ingredients while stirring
If fondue is too loose add more cheese
If fondue is too stiff add more wine
To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.


Contributed by: Carlene Richards

2 (8 ounce) packages cream cheese, room temperature
2 cups unsalted butter, softened
4 cups all-purpose flour
1 pound chopped walnuts 1 egg
1/2 cup honey
1 egg white
1/2 cup confectioners' sugar for dusting

In a large bowl, mix together cream cheese and butter until well blended.
Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.
Preheat oven to 350 degrees. Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares. Place a teaspoon of filling in the center of each square. Roll the squares up and seal the edges. These can also be formed into triangles.
Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.
Bake for 15 to 17 minutes in the preheated oven, or until lightly browned.
When cool, dust with confectioners' sugar.

Potato Pancakes

Contributed by: Mary Stankiewicz

About 8 potatoes
1-2 eggs
2 onions (1 if you like less onion)
salt and pepper

Shred potatoes and onion in a food processor.
Using cheese cloth, drain all liquid out of shredded potatoes and onions.
Make sure to really squeeze it good. Preheat your oil on the stove.
Make sure to have enough oil that there is at least 1/4 inch in the pan.
(After every 2 or so rounds of cooking, you will need to add more oil.
Make sure every time you add oil, you let it heat up before adding the pancakes) Next add 1 egg, a couple tablespoons of flour and salt and pepper. Mix this well.
You may need to add another egg or more flour to get the right consistency.
You want to be able to make a patty out of the mixture, pat it down, and have it be able to stay together. Place each patty into the hot oil. Let brown on each side.
Place onto some paper towels to dry and remove excess oil.
Serve with salt, pepper, applesauce, or your choice!

Stuffed Cabbage Rolls - Polish Golumpki

Contributed by: Theresa House

2 c. cooked rice
1 to 1 1/2 lbs. raw ground beef
1/4 c. diced, minced onion
1/4 tsp. salt & pepper
1 egg
1 med. green head of cabbage
1 can tomato soup
1 can tomato paste
1 can canned tomatoes
Worcestershire sauce

Mix together the rice, raw ground beef, egg, and onion.
Boil the head of cabbage after coring it, just to loosen the leaves for about 3 to 5 minutes. Take 1 leaf out at a time and fill it with approximately 2 tablespoonfuls of rice-meat mixture. Fold it over horizontally and then bring in the sides of leaf to make a pocket.
Secure with toothpick.
Arrange in a covered casserole dish, prepare the sauce, and pour the sauce over bundles.
Bake, covered, 30-45 minutes at 350 degrees. Serves about 6 to 8 people

Poppyseed Bread

Contributed by: Bridget McFarland

1 # ground poppy seed - use a coffee grinder to grind it
1 cup white sugar
1 cup milk - at least 2 % (don't use skim or 1%)
2 large eggs
Bread (you can use any sweet bread recipe)
1 cup milk
1/3 cup white sugar
1/3 cup butter
1 tablespoon active dry yeast Or 1/2 a pack of fresh yeast
4 cups all-purpose flour
1/2 teaspoon salt
2 eggs
2 tablespoons vegetable oil - or can use more butter if you want a richer taste

Scald milk in a big pan. Add poppyseed, sugar, and eggs.
Stirring constantly (*if not you might cook the egg before it gets mixed in).
Cook for about 5-7 mins. Cool completely.
In small saucepan heat milk, sugar and butter until SLIGHTLY warm.
(if it is too hot it will kill the yeast).
Stir in yeast let sit for about 10 mins.
In a large bowl stir together the flour and salt, mix in eggs, and oil. Then at yeast mixture.
Mix until it gets too sticky, then turn on to a floured surface and knead.
The dough should be smooth (about 8 mins or kneading).
Place dough in a greased bowl and let stand in a warm place to rise (about 1 hour).
Punch down dough, divide up into equal loaves (about 4). Roll each out.
Spread poppyseed filling and roll up. ( just like a cinnamon roll).
Put on greased cookie sheet. Let bread rise again for another 45 mins.
Bake at 350 for about 20 mins. (you can brush with an egg wash for a shiny finish).
Bread should be golden on top and when you tap it will "thump" just as if you were making regular bread.

Polish Sausage and Saurkraut

Contributed by: Margie House

1 package of smoked polish sausage
1 package of pre-made saurkraut - not the stuff in a can it comes in a bag
1 potatoe
1 white onion
1-2 Tbs brown sugar
1/4-1/2 cup water
Black pepper to taste

Cut the smoked polish sausage into desired portion size pieces. Set aside.
Using a food processor or hand grater, grate the potatoe and onion.
Place the saurkraut, water, grated potatoe and onion, and brown sugar in a crockpot.
Set to medium and let cook for 3-5 hours. After 2 hours, taste the saurkraut for taste.
Add black pepper and extra brown sugar if desired. Add sausage.
Let cook until saurkraut is soft and has lost it's bitterness. Serve and enjoy!
Note: You may also chose to chop the onion instead of grate.
I have also made the recipe by sauteeing the onoin with butter and garlic until browned and then added it. This adds an extra level of flavor.
Best served with other yummy Polish foods :)

Polish Dill Pickle Soup Recipe

Contributed by: Annie Klemke

6 cups vegetable stock or chicken stock or beef stock
4 large dill pickles, shredded 1/2 cup pickle juice, from the pickle jar 2 1/2 cups boiled sliced potatoes 2 tablespoons instant flour 1 cup milk 1 egg 2 tablespoons soft butter Garnish - chopped fresh dill, sour cream, salt and pepper

In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat, til potatoes start to get soft (about 10 minutes).
Combine flour and milk, add to broth, bring to a boil and remove from heat.
Combine egg and butter and stir into broth.
Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.

White Wine Sangria

Contributed by: Carlene Richards

1 (750-ml) bottle white wine
1/2 cup brandy or cognac
1/4 cup orange liqueur (recommended: Cointreau)
2 tablespoons superfine sugar
1/2 cup orange juice
1/2 cup club soda
1 medium unpeeled orange, sliced
1 unpeeled lemon, sliced

In a pitcher combine the wine, brandy, orange liqueur and sugar and stir until the sugar is dissolved.
Stir in the orange juice and club soda.
Add the orange and lemon slices, and chill.
Serve over ice.

Red Wine Sangria Recipe

Contributed by: Carlene Richards

2 (750 milliliter) bottles red wine
2 cups rum
2 cups orange juice
1 cup white sugar
1 pint fresh strawberries, sliced
1 (20 ounce) can pineapple chunks in juice
1 (10 ounce) jar maraschino cherries, drained
2 cups rum
2 cups orange juice

In a large pitcher, mix the red wine, 2 cups rum, 2 cups orange juice, and sugar.
Refrigerate 8 hours, or overnight.
In a large bowl, mix the strawberries, pineapple chunks, and maraschino cherries.
Cover with 2 cups rum and 2 cups orange juice.
Refrigerate 8 hours, or overnight.
Drain the fruit (reserve the liquid if desired).
Mix the fruit into the pitcher with the sangria to serve.

Goat Cheese

Contributed by: Carlene Richards

2 garlic cloves, minced
1/4 cup olive oil
baguette of bread, sliced
8 oz goat cheese (I recommend 4 – I think 8-10 was too much)
1 to 11/2 cups marinara or pasta sauce
basil leaves (optional garnish)

Preheat conventional oven or toaster oven to 350°F.
Mix together the garlic and olive oil
Spread over bread slices and place on a baking sheet.
Pat the goat cheese into a 1/2-inch pancake and place in shallow baking dish.
Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce).
Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes.
During last 10 minutes of baking, toast bread until golden brown.
Garnish cheese with basil if using.


Contributed by: Annie Klemke

For the coffee-flavored sponge cake:
4 eggs, separated
2/3 cup sugar, divided
1/4 cup hot brewed espresso
4-1/2 oz. (1 cup) all-purpose flour
Pinch salt
For the mascarpone filling:
4 egg yolks
1/4 cup sugar
1/4 cup coffee liqueur, such as Kahlúa or Tia Maria
Pinch salt
3/4 cup mascarpone
1/2 cup heavy cream
For assembly:
1 cup hot brewed espresso or double-strength coffee
1 oz. unsweetened chocolate

For the sponge cake
Heat the oven to 350°F. Line a rimmed sheet pan or jelly roll pan measuring 14x11 inches or 15x10 inches (or quite close to those measurements) with kitchen parchment. Using a stand mixer with its whisk attachment or an electric mixer, beat the egg yolks, 1/3 cup of the sugar, and the hot espresso on high until thick and voluminous, at least 6 min. In another bowl and with clean beaters, whisk the egg whites on medium speed. When they reach the soft-peak stage, slowly add the remaining 1/3 cup sugar with the mixer running. Increase the speed to medium high and beat until the whites are glossy and smooth with peaks that hold their shape without drooping, another 1 or 2 min. Fold one-third of the whites into the yolk mixture to lighten them, and then gently fold in the rest of the whites. Sift the flour and salt over the top of the mixture and fold it in gently. Spread the batter evenly on the prepared sheet pan. Bake until the center of the cake springs back when lightly pressed and the cake doesn't stick to your fingers, 12 to 14 min. Remove from the oven and cool for 5 min. Run a knife around the edge of the cake and invert it onto a cooling rack. Gently peel off the parchment and allow the cake to cool completely.
For the filling
Set a pan of water to simmer and fill a large bowl with ice. In a medium stainless-steel bowl, whisk together the egg yolks, sugar, coffee liqueur, and salt. Set the bowl over, but not touching, the simmering water and whisk until the mixture thickens, the whisk leaves ribbons trailing off of it, and you can see the bottom of the bowl when you scrape the whisk along the bottom, 6 to 7 min. Cool the yolk mixture by setting the bowl on the ice bath and whisking the mixture occasionally. Meanwhile, whisk together the mascarpone and cream until it holds peaks. When the yolk mixture is cool, gently fold in the cream mixture until combined. Keep the mixture cool.
For assembly
Divide the sponge cake into thirds (three rectangles about 4-1/2x11 or 5x10 inches). Lay one of the cake rectangles on the bottom of a rectangular pan (I use a Pyrex baking dish). Brush its top liberally with one-third of the hot espresso. Spread just under half of the mascarpone filling over the cake. Grate about one-third of the unsweetened chocolate on top of the mascarpone. Repeat with another layer of cake, espresso, mascarpone filling, and chocolate. Top with the last layer of cake, brush on the last of the coffee, spread on a very thin layer of mascarpone, and grate the rest of the chocolate on top. Refrigerate for several hours or overnight before serving. Slice and serve.

Empanadas filled with chorizo and potato

Contributed by: Bridget McFarland

Pizza dough (I used Pillsbury in a tube)
1 chorizo sausage about ½ pound
3 small Yukon gold potatoes
Dash to taste of Hot sauce

Cook chorizo
Chop up and boil potatoes
Add a dash of hot sauce if desired
Combine and mash
Cut small squares of pizza dough about 2inch by 2 inch and fill press edges with a fork
Fry in hot oil until golden brown
About 2 mins or less per side

Mango Chutney

Mango Chutney
Contributed by: Mary Stankiewicz

2 mangoes, peeled, seeded and chopped
1 tablespoon fresh ginger, chopped
1/4 Spanish onion, chopped
1 tablespoon rice wine vinegar
2 tablespoons sugar
1 tablespoon cornstarch, mixed with 2 tablespoons water

Combine all ingredients in a saucepan. Cook on low for 30 minutes. Add cornstarch if desired to thicken.

Crab and Goat Cheese Empanadas

Contributed by: Mary Stankiewicz

For the dough:
2 cups all-purpose flour
1 teaspoon salt
1/4 pound plus 2 tablespoons butter, cut into small cubes
1/3 cup cold water
1 tablespoon, olive oil
1 Spanish onion, chopped
3 cloves garlic, minced
1/4 habanero, minced
1 pound picked lump crabmeat
1 cup soft goats cheese
1 teaspoon chopped thyme
1/4 cup chopped Italian parsley
Salt and freshly ground black pepper

Dough: Combine flour, salt, and butter in food processor, run until it becomes a coarse meal. Add all the water and pulse until it forms a dough. Allow to rest for 1/2 hour.
Filling: In a saute pan on medium, heat olive oil and saute onion, garlic, and habanero.
In a large mixing bowl, combine the remaining ingredients.
Season, to taste, with salt and pepper.
Preheat oven to 325 degrees F.
Roll the dough out on a lightly floured surface, making a rough circle about 1/8-inch thick. With a 3-inch diameter cookie cutter, cut circles.
Place about 2 teaspoons of the filling into the center of each circle.
Moisten the exposed dough with a finger dipped in water.
Fold the empanada in half, press the firmly together, sealing with a fork around the edge. Bake for 15 minutes. Serve with Mango Chutney.

Key Lime Pie

Contributed by: Annie Klemke

1 - 9" graham cracker pie shell
1 14 oz can sweetened condensed milk
3 egg yolks (whites not used)
1/2 cup of the key lime juice

Combine milk, egg yolks, and lime juice. Blend until smooth.
Pour filling into pie shell and bake at 350 for 15 minutes.
Allow to stand 10 minutes before refrigerating.

Potatoes Bravas

Contributed by: Margie House

3 tablespoons of olive oil
4 large Russet potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) Ketchup
1/2 cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil, for frying

In a saucepan, heat 3 tablespoons olive oil over medium heat.
Add the onion and garlic and sauté until the onion is soft.
Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well.
Transfer to a bowl and add the ketchup and mayonnaise.
Season with salt and pepper to taste. Set aside.
Sprinkle the potatoes lightly with salt and black pepper.
In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally.
(Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt).
Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.
Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness.
Garnish with chopped parsley and serve warm.


Contributed by: Theresa House

1 cucumber
1 med. onion
1 green pepper
2 med. tomatoes (lengthwise cuts)
olives (optional)
1/4 c. oil
1/4 c vinegar
2 tbsp sugar
1/4 tsp basil
1/8 tsp garlis salt

Cut Vegetables, place in large bowl
Mix dressing ingredients in separate bowl
Pour dressing over veggies. Marinate for at least 45 minutes in fridge.

Shrimp & Chorizo Tapas

Contributed by: Margie House

1 tablespoon
1 pound chorizo
1 1/2 cups thinly sliced onion
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 pounds peeled and deveined raw medium shrimp
3 tablespoons lemon juice
2 tablespoons minced parsley leaves
Crusty bread, for serving

In a large skillet, heat 1 tablespoon of the olive oil and saute the chorizo until fully cooked- 7 to 8 minutes.
Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes.
Add the garlic and cook, stirring, for 1 minute.
Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes.
Add lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat.
Serve immediately, on small plates with any accumulated cooking juices spooned over the top.
Pass the bread at the table.

Bacon wrapped dates

Contributed by: Bridget McFarland


Put bacon ½ slice of bacon around a date
Secure with toothpick
Cook in oven at 350 degrees for about 10 – 15 mins on greased sheet

Cherry Tomatoes Stuffed with Spanish Olive Tapenade

Contributed by: Mary Stankiewicz

For the tapenade:
1/2 cup Spanish olives with pimento
1 1/2 teaspoons drained capers
1 teaspoon brandy, preferably a Spanish brandy such as Solera Gran Reserva
1/4 teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil
32 small cherry tomatoes
Chopped fresh parsley for garnish

Make the tapenade: in a food processor, pulse the olives until chopped fine.
Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.


Contributed by: Bridget McFarland

Light rum
Dark rum
Blue caraco
Pineapple juice
Cherry juice

Mix ingredients together. Garnish with cherry and orange

Pineapple Upside-Down Cake

Contributed by: Carlene Richards

1/2 cup (1 stick) butter or margarine
1 cup firmly packed brown sugar
1 can (20 ounces) pineapple slices, well drained
Maraschino cherries, drained and halved
1 package Yellow Cake Mix
1 package (4-serving size) vanilla-flavor instant pudding and pie filling mix
4 eggs
1 cup water
1/2 cup oil

Preheat oven to 350°F.
For topping, melt butter over low heat in 13x9x2 pan. Remove from heat.
Stir in brown sugar. Arrange pineapple slices, maraschino cherries in pan.
Set aside.
For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl.
Beat at medium speed with electric mixer for 2 minutes.
Pour batter evenly over fruit in pan.
Bake at 350°F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
Invert onto serving plate.

16 to 20 servings

(Quick) Beignets

Contributed by: Carlene Richards

Pillsbury French Bread Dough
Vegetable Oil (enough to cut a pan)
Powdered Sugar

Put vegetable oil in frying pan
Cut bread dough into two inch strips
Once oil is heated, fry bread dough – rotating regularly since it will burn fast
Remove from pan, blot off oil, dip in powdered sugar

Garlic and Chive Mashed Potatoes

Contributed by: Theresa House

4 cups peeled, diced russet potatoes (1/2" dice)
6 cups water
4 teaspoons salt
1 cup heavy cream
1 head garlic
4 tablespoons chives, chopped
1 teaspoon white pepper
4 tablespoons unsalted butter

Roast the garlic: slice the top from the head of garlic, and drizzle with a little olive oil. Season lightly with salt, replace the top slice, and drizzle more olive oil on the outside.
Wrap in foil and roast in a 350F oven for 30-45 minutes, or until soft.
Cool, then squeeze the roasted garlic paste out of the skins and reserve.
In a medium saucepan, combine the potatoes, water and 1 teaspoon of the salt.
Bring to a boil over high heat.
Reduce heat to medium-high and cook until tender, 8-10 minutes.
Remove from heat and drain.
Place the potatoes back in the pot over medium heat.
Add the cream, roasted garlic paste, chives, the remaining 3 tsp salt and the white pepper.
Mash vigorously with a potato masher until smooth.
You may also use a hand blender or mixer for a smoother consistency.
Whisk in the butter and remove from heat; serve immediately.

Shrimp and Tasso Pasta

Contributed by: Mary Stankiewicz

1 pound shrimp, peeled and divined, OR 1 pound crawfish tails, OR 1 pound scallops, OR 2 dozen fresh shucked oysters
1/2 pound tasso, cut in 1/4 inch dice
1 pint heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 teaspoons fresh basil, or 1/2 teaspoon dried basil leaves
2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme leaves
1 pound spaghetti, fresh if possible
1/2 cup green onions, chopped
1/2 cup parsley, chopped

Pour the cream into a large heavy skillet and place over medium heat.
Stir the cream when it begins to rise to keep it from overflowing;
When it boils, add the tasso, salt, peppers and herbs and let simmer for 8-10 minutes.
The cream sauce should be fairly thick, especially if you're using oysters (the liquid from the oysters will thin it out). You can prepare the sauce ahead to this point.
Bring a large pot of salted water to a rolling boil and drop in the pasta.
Cook until just al dente.
Meanwhile, return the sauce to a simmer, stir in the seafood, green onions parsley and cook until the shrimp turn pink about 3-4 minutes.
Drain the pasta and divide among bowls.
Ladle the sauce over and toss; serve with freshly grated Parmesan cheese. Serves 4-6.

Shrimp- seasoned and wrap in bacon with Cheesey Grits

Contributed by: Bridget McFarland

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Bake in oven 350 for about 10 - 15 mins depending on size
Contributed by: Bridget McFarland

Follow package instructions
Add white cheddar, Monterey and Colby cheese


Contributed by: Mary Stankiewicz

1 lb. Phyllo
4 boxes frozen Spinach
1 lb. unsalted butter
1½ lbs. Feta cheese (imported)
2 bunches green onion
6 extra large eggs
½ cup cream of wheat

Saute green onion in 1 stick of butter.
Drain & squeeze excess water from spinach and add to green onion.
Cook for 10 minutes.
Set off to side and cool for 15 minutes.
Beat eggs & cream of wheat with hand mixer.
Crumble or grate feta and add to egg mixture using a whisk to mix.
Take spinach mixture & add to egg.
Stir to mix.
Butter bottom of 9x13 pan.
Using half the phyllo for the bottom layer (about 7 sheets).
Butter each sheet of phyllo and layer on top of each other (making sure each sheet is
thoroughly buttered and all sides of the pan covered).
Add ½ of the spinach mixture.
Using one piece of phyllo, lay sideways (with half the sheet hanging over the
outside of the pan) in pan and butter first ½ and fold over and butter 2nd ½.
Add rest of spinach mixture.
Layer remaining phyllo buttering each sheet before adding the next.
When finished, take the phyllo hanging over the edges of the pan, butter & tuck forming a
crust around inside.
Bake at 350 degrees for 45 minutes or until golden brown and puffed.

5 Spice Cajun Shrimp

Contributed by: Margie House

2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons salt
2 tablespoons chili powder
1 pound shrimp, unpeeled
2 tablespoons lemon juice

Combine equal parts of the 5 spices for the shrimp, to taste.
Add the shrimp and toss to coat.
Grill (or I did this in the oven) for 2 minutes, then sprinkle with some lemon juice.
Flip the shrimp after 5 minutes and sprinkle other side with more lemon juice.
Cook for 3 more minutes.
Remove from heat, and sprinkle with the remaining lemon juice.

Batter Fried Eggplant

Contributed by: Theresa House
1 medium eggplant, trimmed, unpeeled, sliced into strips 1/8 to 3/16-inch thick
Olive oil for frying
1/2 tablespoon of sea salt
8 ounces of bottled soda water
1 teaspoon of sea salt
3/4 cup + 1 tablespoon of all-purpose flour

Prepare eggplant: Put slices in a bowl, salt, and let sit 20-25 minutes. Pour off liquid before putting in batter.
Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
Fry: Bring oil to high heat.


Contributed by: Bridget McFarland

1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut
into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces

In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic
Add pork, onions, and green peppers, and stir to coat.
Cover, and refrigerate for 2 to 3 hours.
Soak the Skewers in water so they will not burn on the grill!
Preheat grill for medium-high heat.
Thread pork, peppers, and onions onto skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness.
Turn skewers frequently for even cooking.


Contributed by: Margie House

2 garlic cloves
1/2 teaspoon salt
1 (16-ounce) can chick-peas, drained and rinsed
1/3 cup well stirred tahini
2 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil, or to taste
1/2 cup water, plus extra, if needed
1 tablespoon pine nuts, toasted lightly
Toasted pita thins, as an accompaniment

Mince and mash the garlic to a paste with the salt.
In a food processor puree the chick-peas, garlic paste, tahini, lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth
Add salt, to taste.
Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl.
Drizzle the hummus with the remaining olive oil and sprinkle it with the pine nuts.
Serve the hummus with the pita.

Greek Salad

Contributed by: Carlene Richards

3 cucumbers, seeded and sliced
1 1/2 cups crumbled feta cheese
1 cup black olives, pitted and sliced
3 cups diced roma tomatoes
1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
1/2 red onion, sliced

In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion.
Chill until serving.


Contributed by: Annie Klemke

1/3 lb. Kasseri cheese
1 egg
1 tbsp. milk
Olive oil for pan frying
Lemon juice

Cut a slice of Kasseri cheese about 1/3 inch thick.
Mix egg with the milk.
Dip cheese into the egg mixture, then dip into flour.
Fry in a bit of oil in a heavy frying pan on medium heat until golden brown. Then turn.
Flame with brandy, if you wish (be careful)
Add a squirt of lemon juice when the flame dies down.
Serve with crackers or crusty bread.

Feta Cheese Spread

Contributed by: Margie House

1 package cream cheese (room temp)
1 package crumbled feta (room temp)
1 Bunch of green onions
1-2 tbls milk
½ Lemon
Salt & Pepper

Using a food processor add cream cheese, feta, juice of ½ lemon.
Mix until you reach a smooth consistency.
You may or may not need to use the milk – this is only to make it creamier.
Chop desired amount of green onion (I did about 4 stalks).
Hand mix this into the cheese mixture.
Add salt and pepper to taste.
Serve with pita bread, crackers or your favorite veggies.

Sunday, December 20, 2009

Fresh Fruit Margaritas

Contributed by: Carlene Richards

4 ½ ounces of Tequila
2 ounces Triple Sec
½ ounces fresh lime juice (for regular margaritas, use 1 ½ oz)
1 cup strawberries
½ cup blueberries
½ cup raspberries
Optional – kiwi and passion fruit
1 cup sugar
3 cups ice

Combine Tequila, Triple Sec, lime juice, Sugar, and ice (amt of ice depends on your taste, I like using about 1-1.5 cups of ice so it doesn't water down).
Blend until ice is just crushed and mixture is well blended.

Mexican Bean Salad

Contributed by: Bridget McFarland

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
1 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well.
Chill thoroughly, and serve cold.

Grilled Spicy Chicken

Contributed by: Margie House

Chicken Breast (# chicken breasts dependent on # of guests)
2 limes
1 tbsp Salt
1 tsp Pepper
MOJO Marinade – or any southwest marinade you find at your local grocer.

Place chicken breasts in zip lock bag
Add salt (1 tbsp), pepper (1 tsp), squeeze juice of 2 limes, and marinade.
Let sit in fridge over night.
Grill/Broil the chicken until thoroughly cooked through flipping the chicken ½ way through (20-30 mins).
Let stand 10 mins before cutting.
Cut into fajita sized portions.

You may also marinade and grill onions (cut into ½ inch thick ringlets) & peppers (red, green, yellow cut into thick slices or ringlets).

Tortilla Soup

Contributed by: Alexis Murphy

1 can (10 1/2 oz) condensed chicken with rice soup - undiluted
1 1/3 cup water
1 cup salsa
1 cup canned pinto beans, rinsed and drained
1 cup canned black beans, rinsed and drained
1 cup frozen corn
1 cup frozen diced chicken (I cooked frozen chicken breast and cut it up)
1 teaspoon ground cumin
Tortilla chips
Shredded cheddar cheese
Sour cream

In a large saucepan combine the first eight ingredients.
Cook over medium-high heat for 5-7 minutes or until heated through.
Serve with tortilla chips, cheese and sour cream.

5 servings.


Contributed by: Mary Stankiewicz

8-10 tomatillos
1-2 ripe red tomatoes
3 fresh jalapenos
5-12 chile de arbol (dried red peppers)
2 fresh garlic cloves
1/2 fresh onion
1 bunch fresh cilantro

Bring tomatillos, tomato, fresh jalapenos, and arbol peppers to a boil.
Let them boil for a couple of minutes then remove from stove.
Drain water and rinse with cold water.
Put all ingredients into the blender and blend.
Add salt to taste.

You can also dice up some fresh cilantro and onion and add to the mixture for a more chunky salsa.

Guacamole (serves 6)

Contributed by: Margie House

4 Avocados
Small bunch green onions
1 lime
Bunch of cilantro
2 plum tomatoes (seeded)
Salt & Pepper

Remove avocados from their shells. Place in large bowl.
Squeeze lime over avocados.
Cut green onions into small ringlets. Dice tomatoes. Add green onions and tomatoes to the bowl of avocados.
Tear off a small bunch of cilantro (leaves only) coarsely chop and add to bowl.
Mix together until you reach desired consistency – I like it a little chunkier, but you can make it smooth.
Add salt and pepper to taste.
If you would like to make it spicy – add a finely chopped jalapeno.

Passion Fruit Sangria

Contributed by: Mary Stankiewicz

Bottle of sweet white wine (Muscat, Sweet Riesling, Gewurztraminer)
1 Lemon cut into wedges
1 Orange cut into wedges
1 Lime cut into wedges
2 cups Passion Fruit Juice
2 cups Pineapple Juice
1 cup ginger ale
1 kiwi fruit

Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine.
Toss in the fruit wedges (leaving out seeds if possible)
Add passion fruit jusice and pineapple juice.
Chill overnight.
Add ginger ale and thinly sliced kiwi fruit just before serving

Simple Strawberry Dessert

Contributed by: Bryan Burda

Mascarpone Cheese
Chocolate Squares (Hershey’s or otherwise)
Mint Leaves

Cut strawberries standing on end and then half way through the base so you keep the stem attached but it is halved.
Use a spoon to take out some of the center portion.
Spread mascarpone cheese in the center of strawberries
Add square of chocolate and mint leaf to center
Combine halves to make strawberry sandwich

Crème Brulee

Crème Brulee
Contributed by: Bridget McFarland

1.5 cup heavy cream
1 cup half and half ( you can use all heavy cream but this helps "lighten" it up)
2 tsp vanilla
8 egg yolks
¼ cup sugar

Heat oven to 350
Put ramekin dishes into a 9 x 13 baking dish.
Fill the 9 x 13 dish with water so it goes up about halfway up the side of the ramekin dish.
Heat cream over medium heat with vanilla to an almost boil.
Turn heat to low for about 15 mins or so.
Separate the eggs and stir in about ¼ cup of milk to eggs with a wisk
Keep egg moving so you don't end of making scramble eggs :)
Continue until all milk is mixed in.
Pour into ramekin dishes
If the egg mixture is bubblely, use a paper towel/spoon to remove the bubbles
Bake for about 25 mins until custard is set
Cool at least 3-4 hrs
Top with sugar and torch :)

Pasta Tomato Sauce

Pasta Tomato Sauce
Contributed by: Margie House

2 tbsp olive oil
1 can stewed tomatoes
1 can chopped tomatoes
1 can tomato sauce
1 Green Pepper
1 onion
5 cloves garlic
3-4 tbsp Red Wine
Basil (handful)
Salt & Pepper (pinch)
Red Pepper flakes

In a skillet over medium heat add olive oil to cook down (sweat) the pepper, onion, garlic (all coarsely chopped) and red pepper flakes.
Add the 3 cans of tomatoes (stewed, chopped, sauce) do not drain. Once this starts to bubble reduce the heat to low.
Add 3-4 tbls of the red wine a pinch of salt & pepper and as much basil as you want. I like to put in a good handful and usually just tear the leaves with my hands.
Let this simmer for about 15-20 mins. ENJOY! :)

Goat Cheese Spread

Contributed by: Bryan Burda


1 package goat cheese, approx.

1/4 cup of cream.

½ lemon

Chopped Parsley

Salt & Pepper


Mix goat cheese and cream in food processor (may need more cream to get the right texture)

Add juice of 1/2 a lemon (to taste, maybe more, maybe less, maybe some lemon zest, too).

Mix in chopped parsley (do not mix in food processor! That would make the spread green!)

Mix in salt and pepper to taste.


Hopefully here is a place we can share our great recipes!