Ginger Lime Fruit Salad (Laura Martin)

Ginger Lime Fruit Salad

Ingredients:
1 Pineapple, peeled, cored, and chopped
(Or 6 peaches, peeled and chopped)
1 lb. of Strawberries, rinsed, hulled, and sliced
½ lb. seedless green grapes
½ lb. seedless red grapes
3 bananas, peeled and sliced
½ Cup (or less!) of granulated sugar

Dressing:
Juice of one Lime
½ Cup Pineapple Juice
1 teaspoon of ground ginger
(Sold in a paste like form in the produce section)

Preparation: Combine chopped and sliced fruits in a large serving bowl, toss gently. Sprinkle with sugar. Whisk together all ingredients for dressing. Pour dressing over fruit and toss gently to combine. Cover and chill salad before serving.

This fruit salad should serve 10-12 people.

Rolled Buttercream Fondant (Tara Curtis)

Rolled Buttercream Fondant

1 cup shortening
1 cup karo syrup
1/2 tsp. salt
1 tsp. clear vanilla extract
(or you can use 1 tsp. creme bouquet instead for a more citrus flavor)
2 lbs. powdered sugar

1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Turkey Pot Pie (Tara Curtis)

The crust from this recipe is the same that we made today. You can use this crust for desserts or meals.
Thanks everyone who came, it was a lot of fun.

Turkey Pot Pie

1 1/2 c. mixed veggies (frozen bag is fine)
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 c. chicken broth
2/3 c. milk
2 1/2 – 3 c. cooked chicken or turkey

Heat butter in saucepan over med. heat until melted. Stir in flour onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constant. Boil and stir 1 minute. Stir in Meat and vegetables. Heat oven to 375. Prepare Pie shell as directed below.

Roll out half and put in pan; pour meat mixture into pastry lined pan. Roll remaining pastry and put on top of meat mix. Press edges with a fork. Bake about 35 min. or until golden brown.

Pie Crust:

2 1/2 c. four
1 c. shortening
1 egg
1/4 c. cold water
1 tsp salt
1 Tbsp vinegar

Cut flour, salt, and shortening together. Mix egg, water and vinegar. Pour into flour mixture. Mix only to blend for Flaky crust. Makes 2 crusts.

Candied Yams (Karina Andersen)

Candied Yams

-2-3 cans of yams
-brown sugar
-cinnamon
-butter
-marshmallows

Drain all liquid from yams and cut into small pieces. Place yams in 9x13 dish. Cut up pieces of butter and place throughout yams. Sprinkle LOTS of brown sugar over top of yams-be VERY generous. sprinkle cinnamon over brown sugar. Bake Yams in oven at 350 for about 45 minutes to 1 hour, or until they are bubbling. Take yams out of oven, spread marshmallows over yams, place back in oven and bake about 15-20 minutes or until marshmallows are browned and melted.

Crescent Cheesecake Bars (Karina Andersen)

Crescent Cheesecake Bars

-2 pkgs crescent rolls (8-count)
-2 pkgs cream cheese (8 oz each)
-1 cup sugar
-1 tsp. vanilla
-squeeze of lemon

Roll out one package of dough in 9x13 pan. Blend above ingredients and spread over dough. Top with 2nd package of dough.

For topping:
-1/2 cup sugar
-1 tsp. cinnamon
-1/4 cup butter, melted

spread melted butter over top of dough. Sprinkle cinnamon-sugar mixture on top. Bake at 350 for 30 minutes. Enjoy!

Cranberry Relish (Dena McGee)

Cranberry Relish

1 bag of fresh cranberries
1 orange (peeled and sectioned)
3/4-1 cup of sugar

Rinse the cranberries and pick out any mushy ones. Put them in a blender and add the orange sections and sugar. You can make it whatever consistency you want.

Make it a few days before Thanksgiving and store in an air tight container in the refrigerator. The flavors need a few days to blend. It freezes well also.

You can use this to dip your turkey and stuffing in. It's GREAT for turkey sandwiches too!

Green Rice (Lori Oldham)

Green Rice

1 C. uncooked rice- prepare first
½ of medium onion chopped finely
½ to 1 C. chopped parsley
1 C. grated cheddar + a handful of mozzarella
1/3 C. oil
One egg
3/4 C. milk
Salt if desired

Cook rice, set aside. Beat egg well, add oil. Add onion, parsley, cheese, mix well. Add rice, milk and salt. Put in baking dish. Bake at 350 degrees for 20-25 minutes to heat through.

Raspberry Gelatin Ring (Robin B.)

Note: This recipe can be expensive, but I think it's worth it and it makes a lot. I use sugar free Jell-O, low fat sour cream and cream cheese, and unsweetened berries. Also, it is cheaper to buy one 20oz. can of pineapple.

1 package (6oz.) raspberry gelatin
1 1/2 cups boiling water
2 packages (10oz. each) frozen sweetened raspberries, thawed and drained
2 cans (8oz. each) crushed pineapple, undrained
¼ tsp salt
1 package (8oz.) cream cheese, softened
½ cup sour cream

In a bowl, dissolve gelatin in water. Stir in raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with nonstick cooking spray; refrigerate for 30 min. or until firm. Let remaining gelatin stand at room temperature.
In a mixing bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.

Pumpkin Bars (Kristi H.)

Pumpkin Bars

6 Eggs

3 C Sugar

1 Large can Pumpkin (not pie filling, just pumpkin)

1 1/2 C Oil

1 1/2 tsp. Vanilla

3 C Flour

1 1/2 tsp. Salt

2 tsp. Soda

1 Tbls. Cinnamon

Mix well. Pour into ONE greased jelly roll pan (large cookie sheet with sides) and ONE 9"x13" pan. Bake at 350 for 25 to 30 minutes. Let cool and frost with cream cheese frosting. (It CAN fit into just the jelly roll pan, but they're pretty thick and need to cook longer.)

Peanut Butter Truffle Brownies (Robin B.)

We had these at a midweek and some people requested the recipe!

Peanut Butter Truffle Brownies
1 box brownie mix with water, oil and eggs for cake like brownie
Bake brownie in 13X9 pan with the bottom greased at 350 for 28-30 minutes. Cool completely, about 1 hour.

Filling
2/3 cup peanut butter ½ cup butter
2 cups powdered sugar 2 tsp. milk
Beat with a mixer until smooth and spread over brownie.

Topping
1 cup semisweet chocolate chips ¼ cup butter
Microwave until smooth, cool 10 minutes before spreading over peanut butter mixture. Refrigerate before cutting and store leftovers in refrigerator.

Chicken Salad Lettuce Wraps, Tomato-Avocado Toasts, Sausage and Spinach Stuffed Mushrooms, & Strawberry Blossoms

Kimberli Dana's Favorite Appetizer Recipes...

Chicken Salad Lettuce Wraps

1/2 cup mayonnaise
1 Tablespoon lemon juice
1/4 teaspoon black pepper
2 cups chopped, cooked chicken
1/2 cup slivered almonds
1 celery stalk, chopped
1/4 cup dried cranberries
1 head butter head lettuce

In a small bowl, stir all ingredients together. If necessary, cut the bottom of each butter head leaf, making leaves about 6 inches long. Spread about 3 Tablespoons of chicken salad mixture lengthwise down one edge of lettuce leaf. Roll and secure with three wooden cocktail picks,
completely enclosing salad in lettuce. Use a gentle sawing motion to cut each lettuce roll between the picks, making three pieces.

Tomato-Avocado Toasts

2 Tablespoons olive oil
Several Avocados
1 teaspoon lemon juice
1 pint grape tomatoes, quartered
1 small bread baguette, cut diagonally into sixteen half-inch slices

Preheat oven to 350 degrees. Slice baguette pieces and brush both sides with olive oil. Bake on a baking sheet until golden, about 8 minutes. Halve the avocados and scoop flesh into a bowl. Mash avocado with the teaspoon of lemon juice. Season mixture with salt and pepper and spread mixture onto toasted bread. Top with quartered grape tomatoes.

Sausage and Spinach Stuffed Mushrooms

24 or more large mushrooms
1 (8 oz) pkg. cream cheese
1 lb. sausage
1/2 cup cheddar cheese
1 (12 oz) pkg. Stouffer’s Frozen Spinach Souffle, defrosted

Preheat oven to 400 degrees. Wash mushrooms and remove stems. Dry the mushrooms and arrange them on a baking sheet. Brown sausage and drain. Add cheddar cheese, cream cheese, and Spinach Souffle. Mound mixture into mushroom caps. Bake at 400 degrees for 20 minutes until browned.

Strawberry Blossoms

8-12 large strawberries or more
3 ounce pkg. of cream cheese, softened
2 Tablespoons powdered sugar
1 Tablespoon sour cream
1 Tablespoon vanilla

Remove stems from berries, forming a flat base. Place berries pointed end up. With a sharp knife, carefully slice berry in half vertically through the center to within 1/4 inch of the base. cut each half into three wedges, forming 6 petals. Pull petals apart. In a small bowl, beat cream cheese, powdered sugar, sour cream and vanilla until light and fluffy. With a pastry bag and star tip or small spoon, fill berries with cream cheese mixture. Use as a garnish on a cake or serve as a mini desert.

Miso soup (Winnie Chang)

Ingredients:
Miso Paste - 2 Tbsp
Chicken broth - 1 Can
Water - 3 cups
Soft tofu - cut into small cubes
Green onion - 1 stalk, chopped finely

Cook:
Put all the ingredients together except for the green onions and let it boil. Then put the chopped green onions in the pot.

You can buy the miso paste at the Asian market off of oracle and orange grove...it's a small place right across from Bed bath and beyond.

The miso paste is in the refrigerator and it contains NO MSG.

Easy Ground Beef Stew (Teresa Horton)

1 pound of browned ground beef (if not lean, drain fat)
4 peeled and chopped potatoes
4 peeled and chopped carrots
2 chopped celery stalks
1 chopped onion
3-5 cloves of garlic
1 can of corn (with liquid)
1 can of tomato soup or dices tomatoes(with liquid)
1 3 inch sprig of fresh rosemary
3 3 inch sprigs of fresh thyme
1 3 inch sprig of fresh sage
3 dashes of worsteshire sauce
Fresh ground pepper

**Throw all of the above into a crock-pot and cook on high 3hrs Or on Low for about 4-5 hours.

The great thing about this dish is that you can put any left over veggies you have into it.

Baked Potato Soup (Robin Bringhurst)

1 stick butter or margarine
1/2 cup chopped onion
1/2 cup flour
2 cans (14 ½ oz. each) chicken broth
2 cans (12 oz. each) evaporated milk
4 large or 6 medium baking potatoes, cubed and boiled
salt and ground pepper to taste
4 strips bacon, cooked and crumbled
1 cup shredded cheddar cheese

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1-2 min. or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Take about half of potatoes and mash them, add to pot. Cook over medium heat just until it comes to a boil. Take off heat. Add in diced potatoes, salt, pepper, cheese, and bacon.

Pumpkin Soup (Laura Martin)

2 t Olive Oil
2 C leeks (white parts only) washed well and cut into 1 in chunks
½ Medium Onion, chopped
2 medium Carrots, chopped
1 medium green apple, peeled, cored, and cut into chunks
2 16 oz. cans unseasoned pumpkin puree
1 sprig fresh thyme or ½ t dried thyme
1 bay leaf
2 t salt
1 t freshly ground black pepper
1 t ground allspice
1 t ground cinnamon
7 C vegetable stock or water
¼ C frozen orange juice concentrate, thawed
3 T nonfat yogurt, for garnish
1 medium apple, peeled, cored, and thinly sliced for garnish

1) In large pot heat oil, add leeks, onion, carrots, apple, pumpkin, thyme, bay leaf, salt and pepper, allspice and cinnamon. Cover and cook 10 min. stirring occasionally.
2) Stir in stock. Bring to boil, simmer for 30 minutes (or until vegetables are tender). Let cool slightly. Discard bay leaf.
3) Working in batches puree soup in blender or food processor. Pour back into pot and heat on medium until flavors are well blended. Season with salt and pepper if necessary. Stir in juice. Garnish with apples and yogurt.

Rachael Ray’s Green Minestrone (Laura Martin)

2 T Extra Virgin olive Oil
4 slices of pancetta ( I use canned chicken)
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, minced
1 bay leaf
1 medium zucchini, chopped into chunks
Salt and Pepper to taste
1 can white beans
1 can garbanzo beans
8 C chicken broth
1 C mini pasta
½ lb. green beans or can of green beans
10 oz. fresh or frozen chopped spinach
½ C parmesan cheese
12-16 leaves of fresh basil

Sauté – pancetta (if using) in olive oil. Add onions,
celery, bay leaf, garlic, zucchini, and Salt and Pepper.
Sauté for about 5 minutes.
Add – beans and Broth, cover and bring to boil.
Add – Pasta and green beans – cook 8 minutes
Stir- in spinach, 1 minute
Stir – in grated cheese and top with basil

Chicken Tortilla Soup (Kristy Cook)

4 chicken breasts
4- 15oz. cans of beans
-2 pinto
-1 kidney
-1 black
2- 15oz. cans of Mexican style stewed tomatoes
1 c. salsa
1- 7oz can chopped green chilies
1- 14.5oz. (or 2- 80z. cans) tomato sauce (roasted garlic is good)
Some cumin

Put chicken in bottom of crockpot. Combine ingredients. Pour over chicken. Cook on low for 8 hours. Before serving, remove chicken and shred it and stir it back in. Serve with cheese, sour cream, and lime tortilla chips.

Tortilla Soup (Karina Andersen)

-2 cans great northern white beans
-1 medium onion chopped
-1-2 crushed garlic cloves
-1/2 cup butter
-1/4 cup flour
-2 cups chicken broth
-1 cup milk
-1 1/2 tsp paprika or chili powder
-1 tsp cumin
-3+ chicken breasts
-2 small cans green chilies
-1 small bag frozen corn
-salt and pepper to taste
-monterey jack cheese

Boil chicken. In large pot mix butter and flour. Mix in garlic and onion. Add liquids, let simmer about 5 minutes. Add remaining ingredients. Simmer about 15 minutes. Serve with tortilla chips, monterey jack cheese, cilantro, tomatoe, avocado, and whatever else you like.

Tom Kha Soup (Kristi Hansen)

2 Tbls. oil

3 cloves garlic -- crushed

4 Tbls. green onion

1/2 medium yellow onion

1 stalk lemon grass cut into 2-inch lengths -- or 1 tsp. ground

1 inch fresh ginger cut in 1/4 inch pieces -- or 1/2 tsp. ground

1 tsp. Red curry paste -- (adjust for desired heat level)

1 inch dried or fresh galangal -- or 1 tsp. ground

3 cups water

1 1/2 lb. chicken breast -- sliced thin

2 Tbls. cornstarch

1/4 c. fish sauce

1/8 c. lime juice (about 1-1/2 limes)

1 can coconut milk (14 fl. oz.)

1 can straw mushrooms (15 oz.) -- drained, or fresh white mushrooms, sliced

6 Tbls. fresh cilantro

In a medium-sized pot with oil, stir-fry the garlic, onions, lemon grass, ginger, curry paste, and galangal for 2 minutes.

Add the water and bring to a boil. Coat the sliced chicken with cornstarch and add it to the boiling soup. Cook for 4 minutes.

Add the fish sauce, lime juice, coconut milk, and mushrooms and simmer for 2 more minutes. Garnish with fresh cilantro. (Lemon grass, ginger, and galangal chunks should be strained out or avoided when serving.)

My family likes to eat this with a scoop of basmati or jasmine rice in the bottom of our bowls. (Any rice is good.) This makes it a complete meal.

Everything can be thrown in the crock pot in the order listed and cooked all day if you like. When I do that, I leave out the oil and I put in frozen chicken breasts, which I shred before serving.

Recipe Exchange in Septemper

The following recipes were brought to Sept.’s exchange. These were all recipes that had not been tried before so you can see for yourself if you think they are a hit!

Go to allrecipes.com for the following recipes (read the reviewers’ comments, they help!):
Curried Carrot Soup
Chocolate Lovers Favorite Cake
Go to Kraft.com for Triple Layer PB brownies
Go to Betty Crocker.com for Raspberry Lemon Fruit Dip
(although Strawberry cream cheese was used in the one we tasted today)
Go to the Food Network site to check out Lemon Garlic Chickpea dip
Go to Marthastewart.com for Chocolate Graham Cracker cupcakes with toasted Marshmallow

The following recipes were brought:

Quick Pasta Sauce
1 ½ lbs. sweet Italian sausage
½ to 1 cup chopped onion
¼ tsp. garlic powder
2 (15oz.) cans tomato sauce
2 (14 ½ oz.) cans stewed tomatoes
1 Tbsp. brown sugar
1 tsp. dried oregano
1 tsp. dried basil
1/8 tsp. cayenne pepper (optional)
Brown sausage and onion, drain. Stir in the rest of the ingredients and simmer for 15 minutes.

Rice Balls (from Deceptively Delicious by Jessica Seinfeld)
(can be made meatless, for directions on purees ask either Laura Martin or Robin Bringhurst, who have the cookbook)
½ cup short grain brown rice (or 1 cup leftover cooked rice)
nonstick cooking spray
3 tsp. olive oil
1/4 lb. chicken cutlets rinsed and dried
1 1/4 tsp. salt
1/8 tsp. pepper
1/2 cup sweet potato puree
1/4 cup shredded reduced fat Cheddar cheese
1/4 cup lowfat (1%) buttermilk
1 large egg, slightly beaten
1/2 cup spinach or broccoli or butternut squash puree
1 1/2 cups whole wheat cracker crumbs or breadcrumbs

1. Cook brown rice as directed on package.
2. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add 1 tsp. oil. Sprinkle the chicken with ¼ tsp. salt and the pepper, and cook until no longer pink in the center, 4 to 5 minutes per side.
3. Cut the chicken into chunks and place in a food processor or blender. Add the sweet potato puree, cheese, 1 tsp. salt, and the buttermilk and blend until smooth. Transfer the mixture to a large bowl and stir in the cooked rice. Roll the mixture into 1-inch balls and place them on a sheet of waxed paper or aluminum foil.
4. In a shallow bowl beat the egg and vegetable puree with a fork. Put the crumbs in a bowl. One at a time, dip the rice balls in the egg mixture, then roll them in the crumbs to make an even coating.
5. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the remaining 2 teaspoons oil. Add the rice balls and cook for 5 to 7 minutes, turning occasionally and spraying with cooking spray, until browned and crisp all over. Serve warm.