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Main Dishes

Desserts

Snacks & Appetizers

Vegetables

Soups

Beverages


 

Main Dishes

 

Orzo with Roasted Vegetables (Barefoot Contessa)

By Mary R

Serves 6

 1 small eggplant, peeled and ¾ inch dice

1 red bell pepper, 1 inch dice

1 yellow bell pepper, 1 inch dice

1 red onion, peeled and 1 inch dice

2 garlic cloves, minced

1/3 cup olive oil

1 ½ tsp. kosher salt

½ tsp fresh ground black pepper

½ pound orzo pasta

 

For the dressing: 

1/3 cup fresh lemon juice

1/3 cup olive oil

1 tsp. kosher salt

½ tsp fresh ground pepper

 

To assemble: 

4 scallions, minced (white and green parts)

¼ cup pignolis, toasted (pine nuts)

¾ lb. good feta, ½ inch diced (not crumbled)

15 fresh basil leaves, cut into julienne

 

1. Preheat the oven to 425 degrees.

2. Toss the eggplant, peppers, red onion, and garlic with the olive oil, salt and pepper on a     large sheet pan.

3.  Roast for 40 minutes, until browned, turning once with a spatula

4.  Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.

5.  Drain and transfer to a large serving bowl.

6.  Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

7.  Combine the dressing ingredients and pour on the pasta and vegetables.

8.  Let cool to room temperature, then add the scallions, pignolis, feta and basil.

9.  Check the seasonings and serve at room temperature.

 

 

Brubaker’s Flank Steak

by Pris B

2 lbs Flank steak (Ask butcher to tenderize it for you)

1/4 cup dark brown sugar

1/4 cup soy sauce

1/2 cup dry sherry

2 large cloves garlic, minced

 

Mix sugar with soy sauce, sherry, and garlic.  Pour over meat, and marinate it 1 to 2 hours, turning occasionally.

Grill or broil meat 3 minutes on each side.  Cut into strips to serve.

Boil marinade and serve with the meat.  Allow 1/2 lb. per person – it’s super-yummy!

We often take this to a picnic or party, and serve it cool. 

 

 

Chicken Hurry

by Nadine H

Place 2-3 lbs. of cut up chicken...or whatever pieces you favor in a 9x13" baking pan.

Mix together:

1/2 c. ketchup

1 pkg. Onion Soup mix

1/4 c. brown sugar

1/4 c. water

Cover and bake at 350 degrees for 50-55 minutes.  Uncover to brown for 10-15 min.  This makes a great sauce for noodles or rice.  (It will also hold well while you finish sewing on a couple borders!

 

 

Jackie's Chicken

by Nadine H

Dip 3 chicken breasts and thighs in the following mixture:

1/2 stick butter (melted)

1/2 c. honey

1/4 c. Dijon mustard

1 tsp. salt

1 tsp. curry powder

Place chicken in 9x13" pan and pour remaining sauce over the chicken pieces.  Cover and bake 375 degrees for 45 min.  Uncover, baste and bake 15 minutes more.  Makes a great sauce for rice and noodles.

 

 

Roast Pork Tenderloin With Fresh and Dried Fruit

by Andrea McC

2   1-pound pork tenderloins
2 1/2 teaspoons chopped fresh rosemary, divided
2 tablespoons olive oil
4 large shallots, chopped
3/4 cup diced dried apples
1/4 pound kumquats, quartered, seeded
1/2 cup fresh cranberries or frozen, thawed
1 1/2 cups low-salt chicken broth
1/2 cup dry white wine

Preheat oven to 375°F. Sprinkle pork with 2 teaspoons rosemary, salt, and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate. Add shallots to skillet and sauté until brown, about 4 minutes. Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute. Add broth, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.

Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes. Transfer pork to platter; let stand 10 minutes. If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon. Season sauce to taste with salt and pepper. Slice pork crosswise and spoon sauce over.

Test-Kitchen Tip: To prevent spoilage, place kumquats in re-sealable plastic bag lined with paper towels and chill. They'll stay fresh up to two weeks.

 

 

My Favorite Chili

by Lani S

Here is my favorite chili recipe.  I got it out of consumer reports magazine about 20 years ago and it hasn't failed me yet.

2 lb. ground beef
2-3cloves garlic, chopped
2 onions, chopped
2 green peppers, chopped
4-5 Tablespoons chili power
2 Tablespoons cider vinegar
1/2 teaspoon allspice
1/2 teaspoon coriander
2 teaspoons cumin
salt to taste
2 beef boullion cubes
1 or more cups water
1 large can (I think it's like 27oz) crushed tomatoes
2 16 oz cans kidney beans with liquid

Cook beef, garlic, onion and green pepper until meat is browned and onion is soft.

Add remaining ingredients, bring to a boil. 

Reduce heat, cover and cook for at least an hour or as long as you want -- It can't be over cooked!

 

 

Chili Relenos

by Andrea McC

Mix together:

    1 cup low fat evaporated milk

    4 egg whites or ½ cup beaters

    3 tablespoons cornstarch

Split open a remove seeds from 1 can (14 oz) chilies… not jalapenos.

Grate ½ pound jack cheese and ½ pound sharp cheddar cheese.

Open 2 small cans tomato sauce.

Spray casserole with Pam, layer chilies, egg mixture, and cheese in casserole.  Top with tomato sauce. 

Bake for 1 hour at 350 or until set in middle.  

This really is good and so very easy… especially if you’ve ever made rellenos the real way.   You can have this in the oven in 15 or 20 minutes.  Hope you give it a try.

 

 

Cranberry/Orange Relish

by Kathe S

Great with that holiday turkey!  I grew up with this on the holidays back in New England!

1 pkg. fresh cranberries, chopped

1 navel orange, chopped rind and all (I DO take out the seeds first)

approx. one cup sugar (to start- and then to taste, if more is needed)

Mix all together and let sit for a bit for the flavors to meld.

 

 

Omelets in a Bag

by Darlene P (although she's not tried it)

 

When you have several guests for breakfast, try omelets in a bag, and no one has to wait for his/her special omelet.

Have guests write their name on a quart-size freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. 

Put out a variety of ingredients such as:  cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shakes.  Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot.  For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake.  Everyone gets involved in the process and it's a great conversation piece.

 

 

Desserts

 

Baked-in Shortcake

by Shereen A

1  cup sifted flour

½ cup sugar

2  tsp. baking powder

½ tsp salt

Add ½ cup milk, 1 egg and 2 tbsp. melted butter or margarine.  Beat 2 minutes.  Put in greased 8x8 pans.  Top with sliced strawberries.  Sprinkle with topping.  Bake 35 minutes at 325 oven.

TOPPING

Combine ½ cup flour and ½ cup sugar.  Cut in ¼ cup butter or margarine to size of small crumbs.  Add ¼ cup chopped nuts. (I use less than this amount of topping.)

 

Fran DeKay’s Peach Dessert

by Pris B

9-oz box “Famous” Chocolate Wafers (made by Nabisco)

½ stick butter, melted

1 can “Eagle Brand” sweetened, condensed milk

Juice of two lemons

Five LARGE fresh peaches

 

Grind up wafers in food processor or blender (makes about 2 cups of crumbs). Set aside ½ cup of crumbs. Mix the remaining 1.5 cups of crumbs with melted butter, and press into bottom of an 8” square Pyrex dish.

In large bowl, mix Eagle Brand milk and lemon juice. Peel and slice the peaches, add to milk mixture, and mix well.

Spoon peach mixture evenly over the chocolate crust. Sprinkle the reserved chocolate crumbs over the top. Chill at least 8 hours, or overnight, for better flavor.

NOTE:  I recently made this, and didn’t have enough peach flavor, compared to the chocolate flavor. Decided that I’d used peaches that were too small! So use large peaches or more than five small peaches.

 

 

Russian Cream

by Pris B

1-1/2 cups sour cream   

1 cup heavy cream

1 tsp vanilla extract

3/4 cup sugar 

1 envelope unflavored gelatin 

fresh strawberries, sliced

fresh blueberries

fresh peaches, sliced

In a large bowl, mix sour cream and vanilla, and set aside.

In a saucepan, dissolve sugar and gelatin in 1/2 cup water.

Bring to a boil, then remove from heat and add cream right away.  Pour this into the sour cream mixture, and mix well.  Pour this into a serving bowl or mold.  Chill 4 hours.

Serve pudding with fresh fruit and crispy cookies.  Serves 5 or 6.

Note:   I like to make a double batch of this in a 6-cup jello ring-mold.  Just before serving, turn it out onto a platter, and pile all the fruit into the hollow.   This looks lovely.

 

 

Easy Pineapple Cake

by Cindy L

From the Favorite Recipes from Quilters Cookbook by Louise Stolzfus, page 208.    It's one of my favorite cookbooks!

Cake:

2 Cups Sugar

2 Cups unsifted flour

2 tsp baking soda

2 eggs

1/4 tsp salt

1 tsp vanilla

1-20 oz can Crushed pineapple, undrained

1 Cup chopped Walnuts (or I use Pecans or no nuts)

Frosting:

8 TBS margarine or butter

1 1/2 Cup powdered sugar

8 oz Cream cheese

1 tsp vanilla

 

1.           In a large bowl combine all cake ingredients and mix thoroughly.  Pour into a greased 9 x 13 baking pan.

2.           Bake at 350 degrees for 40-45 minutes.

3.           To prepare frosting, cream together all ingredients while the cake bakes.  Frost cake while it is hot.  (Note: it will look odd, but it turns back to white when put in refrigerator).

Makes 20-24 servings.

Note: This cake freezes well and is actually best when served several days after it is made.

  

Pineapple Fruit Cake

by Sonia J

Sift together:

- 2 cups of flour

- 2 cups of sugar

- 1 tsp. baking soda

Add:

- 1 20oz. can of crushed pineapple-juice and all

Optional:

- 1 cup of nuts and/or raisins

- 1 tsp. vanilla, dash of salt

Pour: 

- Into greased and floured 9x13 pan

Bake: 

- 350 degrees for 45-60 minutes. I usually have in only for 45 minutes.

 

TOPPING:  Pour on cake while hot

Needs to soften:

- 3 oz. pkg. cream cheese

- 1 stick margarine

Mix:

- 2 cups of powdered sugar

- 1 tsp. vanilla

 

 

Wine Bundt Cake

by Mary T

1 yellow cake mix

1 vanilla instant pudding mix

4 eggs

1 tsp. nutmeg

3/4 cup vegetable oil

3/4 cup Harvey's Bristol Creme Sherry

 

Bake 40-45 minutes @ 350 degrees in a bundt pan.

 

This is a great base layer for strawberry shortcake too.

 

 

Triple Chocolate Bundt Cake

by Darlene P

1 (2-layer) package Devils Food Cake Mix
1 small package chocolate instant pudding mix
1/2 cup brewed coffee
1 cup sour cream
4 eggs, beaten
1/2 cup oil
1/2 cup dark rum
2 cups chocolate chips

Mix all ingredients except chocolate chips until smooth.  Then put in chips, pour into greased and floured bundt pan.

Bake at 350 degrees for 50 minutes or until done.  Cool on rack.

 

 

Cake That Doesn't Last

by Loretta S

(This is the recipe for the cake she served at The Quilt Show that everyone thought was an apple cake.

3 Cups flour
2 Cups sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 Cup chopped nuts
1 1/2 Cup oil
1 1/2 tsp vanilla
2 eggs
2 C ripe bananas diced
1 8 oz can crushed pineapple

Stir dry ingredients together.  Add remaining ingredients stirring gently do NOT beat.

Bake in 8 inch tube pan at 350 for 1 hour 15 minutes.

 

 

Spiced Pumpkin Cheesecake
with Caramel-Bourbon Sauce

By Andrea McC

INGREDIENTS:

Crust:

1 1/2 cups pecans, toasted, cooled
3 tablespoons golden brown sugar
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon

Filling:

3  8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1  teaspoon finely grated lemon peel
4  large eggs
1 15-ounce can pure pumpkin
1/2 cup plain whole-milk yogurt
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Large pinch of salt

Sauce:

1 cup (packed) dark brown sugar
1/2 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
1/4 cup light corn syrup
1/2 teaspoon salt
3 to 4 tablespoons bourbon
1 1/2 cups pecans, toasted, cooled

DIRECTIONS:

For crust:

Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.

For filling:

Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.  Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.

For sauce:

Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.   Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.

 

 

Lady Leona MacInnes' Apple Croustade

by Lee G

This version of apple pie is designed to be rolled out, filled and have the edges pulled in without use of a pie pan.  It's fun to do, and fun to eat. The crust is so you can pick it up and free-form it (hey, no crimping and stuff!)

Crust:

2 tbs sour cream

2 tbs ice water

1 cup unbleached all purpose flour

1/4 cup fine stone-ground yellow cornmeal (health food section or Bob's old mill etc. in regular grocery store)

2 tsp sugar

1/2 tsp salt

7 tbs cold, unsalted butter cut into 1/2 " pieces (can't remember when I personally was that exact, but hey, I'm an applique-er!)   

Stir together the sour cream and water in a little cup; set in fridge.  In food processor, process flour, cornmeal, sugar and salt in four 1-second pulses.  Put half the butter over it, and process in same 4 pulses till it resembles peas, add the remaining butter and process until it only has a few pea size ones left and is mostly mixed in.  At that point, pour in the liquid through the feed tube until the dough just comes together around the blade. Turn it onto a sheet of plastic wrap, flatten into a 6" disk, wrap and refrigerate 2 hours or up to 2 days before rolling. When ready to roll and bake, put rack in the middle position and heat to 400 (375 if convection). Unwrap and roll dough on parchment paper into 13" rounds.  The recipe calls for refrigerating another 20 minutes, but I don't, so make your own call on this one. Slide onto cookie sheet to fill and bake. 

Filling:

2 large granny smith apples (about a pound)2 large McIntosh apples (about a pound) (or use what you have and call it good!)1 tbs lemon juice (I use the packets of dried you can get now - saves time)1/8 tsp cinnamon (or just sprinkle till it looks right) That's the formal version.  I add raisins soaked in rum, or toasted nuts, berries of any kind, a tsp of vanilla or liqueur of your choice. Toss all together and let sit while the crust chills so it will have some liquid with it. Filling 2:3 cups fresh berries, or pitted stone fruit (plums, apricots, peaches, etc. pears are good too!)5 tsp sugar (2 for the fruit, 3 for crust sprinkling)2 tbs butter cut into little slivers When ready, put your fruit pile in the middle of your circle.  You'll have about 2 1/2" of border. Begin folding up until it all looks like a flat pouch with an open center.  Brush with water and sprinkle with sugar.  Dust with cinnamon if you want. Pop it in the oven for about 40 minutes for regular, check at 25 for convection.  Everything should be bubbly and nicely brown.  Cool 10 minutes before serving.  Serve with ice cream, or softly whipped cream lightly sweetened.  It is just as good at room temperature, or the next day. ENJOY!!

 

Snacks & Appetizers

 

Chocolate Chip Cookies

by Mary R

1-1/2 cups of flour

1 teaspoon baking soda

1 teaspoon salt

1 cup shortening

¾ cup brown sugar

¾ cup sugar

2 eggs

1 teaspoon hot water (I don’t use this)

1 cup walnuts (optional)

2 cups chocolate chips

2 cups oatmeal

1 teaspoon vanilla extract

 

Mix flour with soda and salt and sift together if necessary.  Cream shortening until soft and add the sugars gradually, creaming until light and fluffy.  Add eggs one at a time, beating after each addition, add hot water to creamed mixture then add the sifted dry ingredients.  Add nuts, chips and oatmeal and mix thoroughly.  Add vanilla and blend well.  Drop by half teaspoons on a greased cookie sheet. 

 

Bake at 375 degree F. for about 8 minutes.

 

 

Iced Chocolate Chip Cookies

by Norma W-H (9/11/06 meeting)

 

Several folks asked for the recipe, so here goes.  Don't hate me; you asked for it.

Betty Crocker Chocolate Chip cookies in a pouch.  Be sure to use BUTTER; no substitutes.  Add 3/4 cup of big pieces of pecans.

While they're cooling, melt a package of semi-weet chocolate morsels and a tablespoon of Crisco in a small bowl the micro; stir a bit.  Chop more pecan pieces into tiny pieces in another small bowl.  when the cookies are cool, spread a little of the chocolate over half of each cookie and dip each in the pecan dust.  Let cool, and don't stack them.

 

Oatmeal Cookies

by Lani S

2 cups oats

1 cup raisins

2 cups flour

1 tsp. salt

1 cup butter or margarine softened

1 cup granulated sugar

1 cup brown sugar

2 large eggs

2 tsp. vanilla extract

Preheat oven to 350 degrees.  In food processor with knife blade attached, pulse oats and raisins until ground.  Place in bowl; stir in flour, baking soda, and salt.

In large bowl, with mixer at low speed, beat butter with both sugars until blended.  Increase speed to high; beat until light and creamy.  At low speed, beat in eggs and vanilla, then beat in oat mixture.

Drop dough by rounded tablespoons, about 2 inches apart, onto ungreased large cookie sheet.  Bake 12 to 15 minutes, until cookies are browned.

 

 

Jan Hagel Cookies (Yon Haygull)

By Jane L

 

Cream together 1 cup sugar with 1/2 lb soft butter.

This can be done in an electric mixer, as the batter is stiff.

Gradually mix in 2 cups flour, 1/2 tsp cinnamon, pinch of baking soda, and 1 egg yolk.

Spread mixture on a cookie sheet with sides, use your hands to spread it evenly.

Brush with egg white, sprinkle with 1/3 cup chopped or slivered nuts if desired (almond, walnuts, peanuts, or whatever you choose).

Push nuts into batter, sprinkle with cinnamon.

Bake 375° for 15 - 20 minutes, until browned.

Cut while warm.

Enjoy!!

 

 

Rocky Road Brownies

By Mary T

 

1 cup butter or margarine

4 squares baking dark chocolate

1 ½ cups flour

1 tsp baking powder

1 tsp. salt

4 eggs

2 cups sugar

2 tsp. vanilla

1 + cup chopped walnuts

 

Melt chocolate in double boiler or microwave.  Cream butter, sugar, & eggs.  Add chocolate. Add Baking powder, salt and vanilla. Add flour and mix well.  Add walnuts and fold in.

Bake in a 9x13 oiled baking pan for 30 to 35 minutes @ 350. Tope of cake should “spring” when lightly touched.”

 

While baking is going on, melt 12 oz. semi sweet chocolate chips with 1/3 to ½ cup of water over a double boiler.  When the brownies come out of the oven, put mini marshmallows over the top of the brownies.  Then pour the chocolate chip mixture over the top of the marshmallows.

Swirl the chocolate and marshmallows around a bit to get a bit of swirl and mixing and complete coating of marshmallows.  Let cool, preferably for 12-24 hours before serving.  Cut into squares. These are rich, so 2” squares are generally large enough for a serving.

 

This recipe can be cut in half if desired and baked in an 8” square pan.

 

 

Popcorn Balls & Many Variations of Popcorn

 

by Andrea McC

 

INGREDIENTS:

  • 1/4 cup butter or margarine
  • 1 (10.5 ounce) bag JET-PUFFED Miniature Marshmallows
  • 1 (3 ounce) package JELL-O Brand Gelatin, any flavor
  • 12 cups (3 qt.) popped popcorn
  • 1 cup candy corn

DIRECTIONS:

  1. Microwave butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well mixed.

Pour marshmallow mixture over popcorn and candy corn in large bowl. Mix lightly until well coated. Shape into 15 balls or other shapes with greased or wet hands. Wrap each ball in plastic wrap and tie with raffia or ribbon, if desired.

 

 

RUM FLAVORED POPCORN BALLS

Serving Size : 6

Ingredients:

2 qt Popped popcorn

2/3 c Sugar

1/2 c Water

2 1/2 tb Light corn syrup

1 t Salt

1 tb Rum flavor

1/3 ts Vinegar

 

Directions:

Preheat oven to 250. Place popcorn in large 4 inch deep buttered baking pan. Keep warm in the oven. In a large saucepan, stir sugar, water and corn srup together until sugar is dissolved. Boil without stirring until mixture reached 250 on a candy thermometer. Remove from heat and quickly stir in salt, rum flavor and vinegar. Remove popcorn from oven. Pour syrup mixture over popcorn and mix thoroughly. Shape into balls

 

PEANUT BUTTER POPCORN BALLS

Have ready 4 quarts popped popcorn. In saucepan combine 1/2 cup sugar and 1/2 cup light corn syrup. Heat this to a good rolling boil and remove from heat. Stir into this 1/2 cup peanut butter, 1/2 teaspoon vanilla and 1/8 teaspoon salt. Pour over corn, stirring until well coated. Shape into balls.

 

Fruit-Flavored Popcorn Balls

Ingredients:

1 cup white corn syrup
1/2 cup granulated sugar
1 (3-ounce) package fruit flavored gelatin powder, any flavor
10 cups popped popcorn
1/2 cup butter

Fruit-Flavored Popcorn Balls

 

 Directions:

In a pan over medium heat, stir together corn syrup and sugar. Bring to a boil; remove from heat. Add gelatin powder and stir until dissolved.

Place the popcorn in a large mixing bowl. Pour syrup-gelatin mixture over the popcorn. Toss until popcorn is coated. Butter hands and form the popcorn into balls. Store on waxed paper or in wax-paper lined, air-tight containers until ready to serve.

Makes 10 servings.

Note: Add dried fruit or peanuts for a special treat.

      

RECIPE SITE for popcorn:

http://www.cdkitchen.com/search/search.php?c=&order=1&q=Enter+Recipe+Search+Term&t=0

 

 

Soda Cracker Candy

by Carol C

(Editorial comment:  If you even begin to think this is not good, THINK again!!!!)

1 cup brown sugar

2 sticks real butter

1 pkg soda crackers

6 oz pkg chocolate chips

6 oz pkg butterscotch chips

Nuts (may be almond slivers or slices)

 

Boil brown sugar and 2 sticks real butter until sugar is dissolved (not too long).  Line jelly roll pan with foil and butter it.

Lay whole soda crackers on the bottom of the pan.

Pour brown sugar syrup over crackers.    Bake at 400 degrees for 5 minutes until crackers float.

Sprinkle chocolate chips and butterscotch chips over crackers.   Put into oven until melted (until you can spread them.)

Remove and Sprinkle nuts over the top.

When cool, cut or break into pieces.  Yummmmm!!!!!

 

 

Butter Brickle Bars

by Susan M
 
Line cookie sheet (10x15) with 1 stack of saltine crackers--salt side up.  Break up some if needed to fill corners.
Microwave 1 cup real butter and 1 cup brown sugar in bowl for 5 minutes on high.  Then spread/spoon over crackers as evenly as possible.
Slowly put in preheated oven (350).   Bake 10 minutes, take out of oven slowly (they are floating.)
Sprinkle 12 oz bag of chocolate chips over top---they will start to melt---spread evenly over top.
Put in freezer for an hour or so.  Break up with hands.  Keep in freezer or fridge.
 

 

 

Great Lemon Curd

by Norma W-H

Makes about 12 ounces.  Serve with good ole Betty Crocker Gingerbread or Blueberry muffins.

5        egg yolks

1C     sugar

4        lemons, zest and juice

1        Stick of Butter, sliced into small pats (butter ONLY)

  1. Zest the lemons; squeeze out the juice; remove seeds

  2. In the bottom pan of  a double boiler,  add approx. 1" of water.  Bring to a simmer.

  3. In the top pan, combine egg yolks and sugar.  Blend with a whisk until smooth. 

  4. Add zest and 1/3C of the lemon juice to the egg/sugar mixture.  (Add cold water to the lemon juice if you don't have enough.)  Whisk until smooth.

  5. Place the top pan on the simmering water bottom pan.  Reduce heat to low, and whisk the mixture until thickened (about 8 minutes).  Mixture should be light yellow and coat a spoon. 

  6. Remove from heat and stir in butter pats, ONE at a TIME.  Let each melt as you whisk before adding the next one.

  7. Pour into a nice small jar and refrigerate.

  8. ENJOY!!!  Yum!  Yum!

 

 

Sun-Dried Tomato Tapenade

by Pris P

 

2/3 cup raw whole almonds, toasted

2 large cloves garlic, coarsely chopped

2/3 cup Julienne-cut sun dried tomatoes (packed in oil)

6-oz can whole ripe olives (drained)

3 TB extra virgin olive oil 

1/3 cup water

1 TB lemon juice

1/4 tsp salt

 

Place the almonds in a single layer on a pan.  Bake at 300o for 8 to 10 minutes, till you can smell them toasting.

Place toasted almonds in a food processor with steel blade; process, pulsing on and off, till coarsely chopped.  Remove almonds to a small bowl and set aside.

Next, chop the garlic in the food processor.  Scrape down the sides, and then add the tomatoes, olives, oil, water, lemon juice, & salt.  Process until smooth pulsing on and off and scraping down sides as needed.  Add almonds, pulse on and off to blend thoroughly.

Makes 2.5 cups.   Place about one cup in a small ramekin, and serve with thinly sliced baguette or crackers.

This may be stored (covered) in refrigerator for up to 2 weeks.

Warm to room temperature before serving.

It also can be frozen and thawed, with no change in consistency.  So I usually make a double batch and freeze it in one-cup containers.

 

 

Cream Cheese/Crab Appetizer

by Pris B

Crab Louis Dressing:

1 cup mayonnaise

1/4 cup heavy cream

1/4 cup chile sauce

1/4 cup chopped green onion

1/2 lemon

 

Mix mayo, cream, chile sauce, & green onion.  Squeeze in lemon juice to taste.  Set aside.

 

Assembly:

8 oz package cream cheese (room temperature)

1/2 lb crab meat (takes a whole 1.5 lb crab)

parsley sprigs

 

Pat down cream cheese on a large round platter till 1/4" thick.  Spread the crab meat evenly over this, just to the edges.

Spoon Crab Louis Dressing over the crab meat, just to the edges.  Garnish with parsley sprigs around outside perimeter.

Serve with sliced baguette rounds and small knives to spread, dipping in to get all three layers.

Serves 8 as an appetizer.

 

 

Vegetables

 

Sweet Potato Casserole

by Cathy C

 

Potato Mixture Ingredients:

2        cans of sweet potatoes, drained and mashed (total of 69 ounces).  I use a 40-ounce can and a 29-ounce can.

1/2    stick butter

3/4    cup sugar

2        eggs

 1/4    cup evaporated milk

1        teaspoon vanilla

 

Topping Ingredients:

 

1/2    cup brown sugar

1/3    cup flour

3/4    stick butter

1        cup chopped nuts

1        cup coconut

 

Preparation

 

Potato Mixture:

Cream butter and sugar.

Add eggs, milk, and vanilla.

Mix with potatoes.

Pour into a 13” X 9” baking dish.

Topping:

Mix together topping ingredients.

Crumble topping on top of potato mixture.

Bake

Bake 40 minutes at 350 degrees.

 

 

Soups

 

The Cabbage Soup Diet

by Andrea McC

This is the original recipe.   I add bullion for extra flavor.  You can eat as much of this as you want.   But... since it doesn't have much protein in it you should only stay on it for a week alternating with a low fat diet with protein.  This is very monotonous but it will work if you can stay on it.  Good luck . 

Ingredients:

1 head green cabbage, finely shredded or chopped
2 large onions, chopped
16 to 28 ounces canned tomatoes, chopped with juices
2 green bell peppers, seeded and chopped
4 celery stalks with leaves, chopped
6 carrots, peeled and sliced
1/2 pound green beans, stem ends snapped, sliced on the diagonal
Black pepper to taste
Chopped fresh herbs, such as parsley, sage, dill, cilantro, or thyme

Garnish:

Balsamic vinegar or lemon or lime juice
Minced fresh herbs
Chopped green onions

To Prepare:

Prep all the ingredients as directed in the recipe list.

To Cook:

Put all the vegetables in a big soup pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium and boil gently for 10 minutes. Cover, reduce the heat to low, and simmer until all the vegetables are soft. Stir in the black pepper and chopped herbs.

To Serve:

This soup can be served hot or cold. It can be pureed or partially pureed to vary textures. It can be seasoned differently for variety, with balsamic vinegar, lemon or lime juice, different fresh herbs, or chopped green onions.

 

 

Beverages

 

Felicia's Hot Mulled Cider

by Pris B

 

64-oz bottle Cranberry Juice

Two 64-oz bottles Apple Cider

4 sticks cinnamon

4-5 cloves

1 cup brown sugar

Lemon (or orange) slices

 

In a percolator-style coffee pot, put the juices in the bottom, and put the sugar, spices, and citrus into the basket.

Turn on the coffeepot, and the juices percolate down through the basket, so all the stuff in the basket flavors them.   Yummm!