By Nicole
Yield: 10 (1 cup) servings
3 tablespoons of butter
2/3 cup chopped onions
1/4 cup diced celery
6 tablespoons of flour
5 cups of chicken broth
1 cup diced potatoes
1 1 pound package of frozen corn
5 1/2 ounces sliced or diced lean spicy or southwestern sausage
1 1/2 cups of heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper
Liquid smoke to taste
In a large saucepan, melt butter. Add onions and celery; cook until tender, but not brown. Add flour, cook slowly for 4-5 minutes. Do not brown mixture. Add broth; mix well. Add potatoes; simmer about 20 minutes or until vegetables are tender.
Add corn and sausage; simmer an additional 20 minutes. Stir in heavy cream, salt and pepper. Add liquid smoke to taste.
Friday, February 5, 2010
Seared Sea Scallops
By Bridget
Wash Sea Scallops and pat dry. Sprinkle with salt and pepper to seasons.
Sear scallops 2-3 per side in hot pan/griddle.
squeeze lemon juice over.
I served this with a white wine raisin pine night compote.
Wash Sea Scallops and pat dry. Sprinkle with salt and pepper to seasons.
Sear scallops 2-3 per side in hot pan/griddle.
squeeze lemon juice over.
I served this with a white wine raisin pine night compote.
HOT POTATO SALAD
Mary!
10 Medium potatoes
1Medium jar stuffed green olives – sliced
16 oz. shredded cheddar cheese
1 medium onion – chopped fine
Mayonnaise
Boil potatoes until done. Skin & cube in to bite size pieces. Add olives, cheese & onions. Add enough mayo to moisten.
Mix well.
Bake uncovered for about 45 minutes at 350 degrees.
10 Medium potatoes
1Medium jar stuffed green olives – sliced
16 oz. shredded cheddar cheese
1 medium onion – chopped fine
Mayonnaise
Boil potatoes until done. Skin & cube in to bite size pieces. Add olives, cheese & onions. Add enough mayo to moisten.
Mix well.
Bake uncovered for about 45 minutes at 350 degrees.
Crab and Spinach Stuffed Mushrooms
1 tablespoons olive oil
2 tablespoons minched shallots
2 cloves garlic, minced
2 tablespoons finely chopped prosciutto or pancetta
1 tablespoon extra-dry vermouth or white wine
grated zest of 1/2 lemon
2 cups chopped spinach
3/4 cup crab meat, drained well
2 tablespoons cream cheese
2/3 cup grated Pecornio Romano Cheese, divided
Pinch of cayenne pepper
sea salt, to taste
20 fresh mushrooms, with caps about 1-1/2 to 2 inches wide
directions
Heat the olive oil in large skillet over medium heat. When hot, add the shallots and saute for 3 minutes, stirring constantly. Add the garlic and prosciutto and cook another 2 minutes, taking care not to burn the garlic. Add the vermouth, lemon zest, and spinach, and turn the heat to medium-high. Cook until the spinach wilts, then add the crab, cream cheese, and half the pecorino. Season to taste with cayenne and salt, and then let mixture cool.
Remove the stems from the mushrooms and clean the caps with damp paper towels. Divide the filling between the mushrooms. Transfer the mushrooms to an oiled baking pan and sprinkle with the remaining cheese and graham crackers. Fridge until ready to cook.
Position a rack in the middle of the oven and preheat to 400 degrees F. Cook the mushrooms for 8 to 12 minutes, or until cheese has melted.
2 tablespoons minched shallots
2 cloves garlic, minced
2 tablespoons finely chopped prosciutto or pancetta
1 tablespoon extra-dry vermouth or white wine
grated zest of 1/2 lemon
2 cups chopped spinach
3/4 cup crab meat, drained well
2 tablespoons cream cheese
2/3 cup grated Pecornio Romano Cheese, divided
Pinch of cayenne pepper
sea salt, to taste
20 fresh mushrooms, with caps about 1-1/2 to 2 inches wide
directions
Heat the olive oil in large skillet over medium heat. When hot, add the shallots and saute for 3 minutes, stirring constantly. Add the garlic and prosciutto and cook another 2 minutes, taking care not to burn the garlic. Add the vermouth, lemon zest, and spinach, and turn the heat to medium-high. Cook until the spinach wilts, then add the crab, cream cheese, and half the pecorino. Season to taste with cayenne and salt, and then let mixture cool.
Remove the stems from the mushrooms and clean the caps with damp paper towels. Divide the filling between the mushrooms. Transfer the mushrooms to an oiled baking pan and sprinkle with the remaining cheese and graham crackers. Fridge until ready to cook.
Position a rack in the middle of the oven and preheat to 400 degrees F. Cook the mushrooms for 8 to 12 minutes, or until cheese has melted.
Pumpkin White Chocolate Drops
Contributed by: Theresa House
Ingredients
2 cups granulated sugar
1 can (about 16 ounces) solid-pack pumpkin
2 eggs
4 cups all-purpose flour
2 teaspoons pumpkin pie spice*
1 teaspoon baking powder
½ teaspoon baking soda
1 package (12 ounces) white chocolate chips
1 container (16 ounces) cream cheese frosting
¼ cup packed brown sugar
Directions
Preheat oven to 375°F. Grease cookie sheets.
Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add pumpkin and eggs; beat until well blended. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until blended. Stir in white chocolate chips.
Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake 16 minutes or until set and bottoms are browned. Cool 1 minute on cookie sheets. Remove to wire racks to cool completely.
Combine frosting and brown sugar in small bowl. Spread on warm cookies.
Yield: Makes about 6 dozen cookies
Ingredients
2 cups granulated sugar
1 can (about 16 ounces) solid-pack pumpkin
2 eggs
4 cups all-purpose flour
2 teaspoons pumpkin pie spice*
1 teaspoon baking powder
½ teaspoon baking soda
1 package (12 ounces) white chocolate chips
1 container (16 ounces) cream cheese frosting
¼ cup packed brown sugar
Directions
Preheat oven to 375°F. Grease cookie sheets.
Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add pumpkin and eggs; beat until well blended. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until blended. Stir in white chocolate chips.
Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake 16 minutes or until set and bottoms are browned. Cool 1 minute on cookie sheets. Remove to wire racks to cool completely.
Combine frosting and brown sugar in small bowl. Spread on warm cookies.
Yield: Makes about 6 dozen cookies
Pineapple Pizzas
Contributed by: Carlene Adams
Ingredients
1/2 pound ground Italian sausage
1/2 teaspoon garlic salt
1/4 teaspoon dried oregano
1 cup crushed pineapple, drained
4 English muffins, split
1 (6 ounce) can tomato paste
1 (8 ounce) package shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from heat.
Drain sausage, and mix in garlic salt, oregano and crushed pineapple.
Arrange English muffin halves in a single layer on the prepared baking sheet. Spread with tomato paste. Layer with the Italian sausage mixture. Top with mozzarella cheese.
Bake in the preheated oven 10 to 15 minutes, or until cheese is melted and lightly browned
Ingredients
1/2 pound ground Italian sausage
1/2 teaspoon garlic salt
1/4 teaspoon dried oregano
1 cup crushed pineapple, drained
4 English muffins, split
1 (6 ounce) can tomato paste
1 (8 ounce) package shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from heat.
Drain sausage, and mix in garlic salt, oregano and crushed pineapple.
Arrange English muffin halves in a single layer on the prepared baking sheet. Spread with tomato paste. Layer with the Italian sausage mixture. Top with mozzarella cheese.
Bake in the preheated oven 10 to 15 minutes, or until cheese is melted and lightly browned
Cilantro Soup Recipe
Contributed by: Annie Klemke
Ingredients
1 bunch fresh cilantro
1 32 ounce package of chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 8 ounce package of cream cheese
1 8 ounce container of sour cream
1 garlic clove minced
1/4 teaspoon of salt
1/4 teaspoon of red pepper
1/4 teaspoon of ground cumin
Directions
Remove stems for cilantro and coarsely chop leaves.
Process cilantro and 1 cup of chicken broth in a blender or food processor until blended - stopping to scrape down sides.
Melt better in a dutch over over medium heat. Whisk in flour. Gradually add remaining 3 cups of chicken brothe, whisking constantly until mixture is smooth. Boil for 1 minute. Stir in cilantro mixture, cream cheese, sour cream, garlic, salt, red pepper, and cumin. Simmer soup for 15 minutes. Garnish with sour cream and red pepper flakes.
Ingredients
1 bunch fresh cilantro
1 32 ounce package of chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 8 ounce package of cream cheese
1 8 ounce container of sour cream
1 garlic clove minced
1/4 teaspoon of salt
1/4 teaspoon of red pepper
1/4 teaspoon of ground cumin
Directions
Remove stems for cilantro and coarsely chop leaves.
Process cilantro and 1 cup of chicken broth in a blender or food processor until blended - stopping to scrape down sides.
Melt better in a dutch over over medium heat. Whisk in flour. Gradually add remaining 3 cups of chicken brothe, whisking constantly until mixture is smooth. Boil for 1 minute. Stir in cilantro mixture, cream cheese, sour cream, garlic, salt, red pepper, and cumin. Simmer soup for 15 minutes. Garnish with sour cream and red pepper flakes.
Makeover Spinach Artichoke Spread
Contributed by: Bridget McFarland
Ingredients
1 (16 ounce) package soft tofu
2 cups grated Parmesan cheese
1 cup reduced-fat mayonnaise
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
2 (10 ounce) packages frozen chopped
spinach, thawed and squeezed dry
3 garlic cloves, minced
Directions
In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Serve warm
Ingredients
1 (16 ounce) package soft tofu
2 cups grated Parmesan cheese
1 cup reduced-fat mayonnaise
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
2 (10 ounce) packages frozen chopped
spinach, thawed and squeezed dry
3 garlic cloves, minced
Directions
In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Serve warm
Beer Bread & Dip
Contributed by: Margie House
Ingredients
2 1/2 cups self-rising flour
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon onion powder
3/4 teaspoon Italian seasoning
1 (12 fluid ounce) can beer
1/4 cup butter or margarine, melted
Dip
1 small container of sour cream (reduced fat)
1 small jar of mayo or miracle whip (i used mw)
4 cloves minced garlic
1/2 tsp dried minced onion
Chopped fresh herbs (dill, chives, and parsley)
salt/pepper
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack
Dip
Mix all below ingredients together and let sit covered overnight in fridge
Ingredients
2 1/2 cups self-rising flour
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon onion powder
3/4 teaspoon Italian seasoning
1 (12 fluid ounce) can beer
1/4 cup butter or margarine, melted
Dip
1 small container of sour cream (reduced fat)
1 small jar of mayo or miracle whip (i used mw)
4 cloves minced garlic
1/2 tsp dried minced onion
Chopped fresh herbs (dill, chives, and parsley)
salt/pepper
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack
Dip
Mix all below ingredients together and let sit covered overnight in fridge
Banana Spring Rolls
Contributed by: Mary Dabros
Ingredients
Banana's
Egg Roll Wrappers
Brown Sugar
Carmel Sauce
Oil
Ice Cream *Optional*
Directions
Heat the oil in a pan/pot. Needs to be 2-3 inches deep. Take Banana's, peel, and cut in half. Take the banana pieces and roll them in brown sugar. Take each piece of banana and wrap in an egg roll wrapper, using water to seal all the edges.. Fry up to 3 at a time in the oil until nice and brown. (If you do more than 3 at a time, the oil cools too much). Slightly dry off on some paper towels. Cut in half and place on a plate banana side down. Drizzle carmel sauce. Serve with ice cream.
Ingredients
Banana's
Egg Roll Wrappers
Brown Sugar
Carmel Sauce
Oil
Ice Cream *Optional*
Directions
Heat the oil in a pan/pot. Needs to be 2-3 inches deep. Take Banana's, peel, and cut in half. Take the banana pieces and roll them in brown sugar. Take each piece of banana and wrap in an egg roll wrapper, using water to seal all the edges.. Fry up to 3 at a time in the oil until nice and brown. (If you do more than 3 at a time, the oil cools too much). Slightly dry off on some paper towels. Cut in half and place on a plate banana side down. Drizzle carmel sauce. Serve with ice cream.
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