Submitted by Emily Williams
1 cup butter
1 1/2 cup sugar
2 eggs
vanilla
cream butter and sugar then add eggs and vanilla
Mix together 2 1/2 cups flour,1tsp. baking powder, 1/2 tsp salt
Mix wet and dry ingredients all together, separate into 2 balls. place and wrap in wax paper and chill overnight
Roll out on flour, cut, bake 400 @ 4-6 min and decorate
Wednesday, January 19, 2011
Melty Mexican Dish
Submitted by Emily Williams
1 8oz cream cheese
1 can chili
shredded cheddar or whatever you desire
green onions/ cilantro
spread cream cheese in microwave safe dish
next comes the chili and then sprinkle cheese on top until covered
melt in microwave about 3-4 minutes
garnish with green onions and cilantro
1 8oz cream cheese
1 can chili
shredded cheddar or whatever you desire
green onions/ cilantro
spread cream cheese in microwave safe dish
next comes the chili and then sprinkle cheese on top until covered
melt in microwave about 3-4 minutes
garnish with green onions and cilantro
Crab Dip
Submitted by Emily Williams
1 8oz cream cheese
1 can crab meat drained
1 Tbls milk
1/2 tsp horseradish
1 Tbls chopped fine onions
dash or two of tabasco
Mix together with mixer in 1qt or oven proof dish
375 for 15 minutes
serve with cracker or small rye breads
1 8oz cream cheese
1 can crab meat drained
1 Tbls milk
1/2 tsp horseradish
1 Tbls chopped fine onions
dash or two of tabasco
Mix together with mixer in 1qt or oven proof dish
375 for 15 minutes
serve with cracker or small rye breads
Thursday, January 13, 2011
Black Bean Soup
Submitted by Beth Ellen Holimon
6 cans black beans rinsed
1 quart stock
I can diced tomatoes
1 large onion
Several cloves of minced garlic
Salt
Pepper
Ground Red Pepper
Garlic salt
Cumin
Lime juice
Saute chopped onion and garlic in olive oil with a bunch of cumin and oregano until onions are clear. Add stock and tomatoes, bring to a boil. With a stick blender, blend up tomatoes and onions. Add beans, ground red pepper and garlic salt and lime juice to taste. Simmer for awhile (like 20 minutes). Stick your stick blender in to blend beans – just a little, to make the broth thicker.
Serve with cilantro and sour cream. Over rice is good too. Use jalepeno sauce for some zing.
6 cans black beans rinsed
1 quart stock
I can diced tomatoes
1 large onion
Several cloves of minced garlic
Salt
Pepper
Ground Red Pepper
Garlic salt
Cumin
Lime juice
Saute chopped onion and garlic in olive oil with a bunch of cumin and oregano until onions are clear. Add stock and tomatoes, bring to a boil. With a stick blender, blend up tomatoes and onions. Add beans, ground red pepper and garlic salt and lime juice to taste. Simmer for awhile (like 20 minutes). Stick your stick blender in to blend beans – just a little, to make the broth thicker.
Serve with cilantro and sour cream. Over rice is good too. Use jalepeno sauce for some zing.
Cream of potato/mushroom/pepper soup
Submitted by Allie Jones
white onion, diced
8 oz. mushrooms, diced
2 cloves garlic, minced
1 serrano pepper, minced
2 poblano peppers (I used anaheim chiles), charred under a broiler and seeded and chopped
3 med-large potatoes, diced
5 cups chicken or veggie broth
1 cup whipping cream (I used 1/2 & 1/2)
Salt and either black or white pepper
In large saucepan, saute onions in veggie oil until soft/aromatized. Add shrooms and saute for 2-3 more minutes. Add garlic and peppers and saute for another couple minutes. Then in a large soup pot, put in the broth, potatoes, and add the veggie saute. Simmer for about 15 minutes, until potatoes tender. Add cream. With a slotted spoon, take out 2-3 cups of the veggies and puree them in a food processor or blender, then add them back to the pot and stir well. Season to taste with salt and pepper.
Should be about 6 servings
white onion, diced
8 oz. mushrooms, diced
2 cloves garlic, minced
1 serrano pepper, minced
2 poblano peppers (I used anaheim chiles), charred under a broiler and seeded and chopped
3 med-large potatoes, diced
5 cups chicken or veggie broth
1 cup whipping cream (I used 1/2 & 1/2)
Salt and either black or white pepper
In large saucepan, saute onions in veggie oil until soft/aromatized. Add shrooms and saute for 2-3 more minutes. Add garlic and peppers and saute for another couple minutes. Then in a large soup pot, put in the broth, potatoes, and add the veggie saute. Simmer for about 15 minutes, until potatoes tender. Add cream. With a slotted spoon, take out 2-3 cups of the veggies and puree them in a food processor or blender, then add them back to the pot and stir well. Season to taste with salt and pepper.
Should be about 6 servings
Lemon Turkey Rice Soup
Submitted by Kimberly Felix
1 T olive oil
1-2 carrots, sliced
1-2 celery ribs, sliced
1 clove garlic, pressed or diced
6 C chicken broth, divided
1 can condensed cream of chicken soup, undiluted
2 C cooked rice
2 C diced cooked turkey (or chicken)
1/4 t pepper
2 T cornstarch
4 T lemon juice
4 T minced fresh cilantro (or Italian parsley)
Heat olive oil in a large saucepan. Add carrots and celery and saute until crisp-tender. Add garlic and saute another minute. Add 5 1/2 cups of broth, soup, rice, turkey and pepper. Bring to a boil. Boil for 3-5 minutes. In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir into hot soup. Cook and stir for 2 minutes or until thickened and heated through. Remove from heat, stir in lemon juice and cilantro.
1 T olive oil
1-2 carrots, sliced
1-2 celery ribs, sliced
1 clove garlic, pressed or diced
6 C chicken broth, divided
1 can condensed cream of chicken soup, undiluted
2 C cooked rice
2 C diced cooked turkey (or chicken)
1/4 t pepper
2 T cornstarch
4 T lemon juice
4 T minced fresh cilantro (or Italian parsley)
Heat olive oil in a large saucepan. Add carrots and celery and saute until crisp-tender. Add garlic and saute another minute. Add 5 1/2 cups of broth, soup, rice, turkey and pepper. Bring to a boil. Boil for 3-5 minutes. In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir into hot soup. Cook and stir for 2 minutes or until thickened and heated through. Remove from heat, stir in lemon juice and cilantro.
Oatmeal-Onion Batter Bread
Submitted by Mary Stanley
prep: 20 minutes
rise: 1 hour 15 minutes
cook: 50 minutes
1 1/4c warm water (110-110f), divided
1 c + 1t quick-cooking oats, divided
2T brown sugar
1 pkg dry yeast (@2 1/4t)
3c all-purpose flour
3/4c minced onion
2T vegetable oil
1t salt
cooking spray
1. Combine 1c warm water, 1/2c oats, and brown sugar in a small bowl.
2. Dissolve yeast in 1/4c warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oat mixture, 1/2c oats, onion, oil, and salt to yeast mixture; stir until well-blended. (Dough will be stiff.)
3. Cover and let rise in a warm place (85f), free from drafts, 45 minutes or until doubled in size. Stir dough well. Spoon into a 9x5" loaf pan coated with cooking spray. Sprinkle with 1t oats. Cover and let rise 30 minutes or until doubled in size.
4. Preheat oven to 375f.
5. Uncover dough; bake at 375f for 50 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately, and cool on a wire rack.
Yield: 16 servings.
prep: 20 minutes
rise: 1 hour 15 minutes
cook: 50 minutes
1 1/4c warm water (110-110f), divided
1 c + 1t quick-cooking oats, divided
2T brown sugar
1 pkg dry yeast (@2 1/4t)
3c all-purpose flour
3/4c minced onion
2T vegetable oil
1t salt
cooking spray
1. Combine 1c warm water, 1/2c oats, and brown sugar in a small bowl.
2. Dissolve yeast in 1/4c warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oat mixture, 1/2c oats, onion, oil, and salt to yeast mixture; stir until well-blended. (Dough will be stiff.)
3. Cover and let rise in a warm place (85f), free from drafts, 45 minutes or until doubled in size. Stir dough well. Spoon into a 9x5" loaf pan coated with cooking spray. Sprinkle with 1t oats. Cover and let rise 30 minutes or until doubled in size.
4. Preheat oven to 375f.
5. Uncover dough; bake at 375f for 50 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately, and cool on a wire rack.
Yield: 16 servings.
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