Staff Recipe Book 2020
Contents:
Small Bites • Creamy
Bacon Brussel Sprouts • Chicken Salad Dip or Croissandwiches • Artichoke dip • Coleslaw dressing • Teriyaki Chicken Wings • Fiesta Dip
Soups, Salads, & Breads • Taco
Soup • Instant Pot Pumpkin Walnut Chili • Frankie’s Easy Zucchini Bread • Taco salad and dressing • Cowboy Stew
Sweet Things • Apple
pie • Grandma Gooby’s Cranberry Jell-O • Vegan Whoopie Pies • Great Grandmother’s Custard Pie • Cranberry-Apple Relish • Cracker Candy • Cornmeal Battercakes
What’s for Dinner? • Homemade
Hamburger Helper with Green Chiles • Mooseburgers Deluxe • Cheese enchiladas • Baked potato casserole
Small Bites
Creamy Bacon Brussel Sprouts From: Tessa Sullivan
Ingredients: • •
•
•
•
Instructions:
1. Slice bacon thinly and 1 lb. bacon cook in a hot pan until 2 lbs. Brussel sprouts crispy. (frozen or fresh) 1 qt heavy cream (half- 2. Toss in Brussel spouts, pepper and paprika n-half works too) and coat evenly. Fresh ground pepper, to 3. Turn heat down, add taste. cream and bring to a 1 Tablespoon paprika simmer until the brussels are tender with a fork.
Chicken Salad Dip or Croissandwiches From: Suzi Rhodes
Ingredients: •
•
•
•
Cooked, shredded chicken- Can be breasts, rotisserie, any kind of chicken you have/like. Mayo, enough for good consistency. Fresh or dried dill, adjust for personal taste, I like a lot of dill. Cucumber diced into tiny pieces like relish. Also can be adjusted to taste, I usually use about half a cucumber.
**We like to eat this with crackers or put on a croissant with lettuce for a yummy sandwich.
Instructions: 1. Cook and shred your chicken. 2. Add mayo, dill, and diced cucumbers. 3. Chill. 4. Eat & Enjoy
Artichoke Dip From: Kathy Johnson
Ingredients: •
• • •
• •
•
1-14 oz can of artichokes, drained & chopped (I chop mine pretty small, I don't like it too chunky) 1 Cup Mayo 8 oz cream cheese, softened 2 Cups grated parmesan cheese (don't use the parmesan sold in containers with the shaker/pourer tops) 1 tsp. minced garlic Optional: jalapenos- finely chopped to taste (optional, I use about 10 jalapeno slices (jarred) depending on their size, I also add a little jalapeno juice into the mixture). Optional: flaked up crab-, tanner or Dungeness is best
**Serve with tortilla chips, crackers, pita chips, or toasted baguette slices
Instructions: 1. Mix all ingredients, put into a greased 8x8 pan then bake at 350 for 20 minutes or so, until bubbly! Serve warm!
Coleslaw Dressing From: Becky Davenport
Way better than mayo!
Ingredients: • • • • • •
2 eggs 1 tsp salt ¾ cup sugar ½ cup vinegar 2 tbsp flour ¾ cup water
Instructions: 1. Beat eggs in small saucepan. 2. Add sugar, flour, and salt. Stir well with wire whisk. 3. Add vinegar and water, stirring as you add. 4. Cook over medium-low heat until thick. 5. Cool. 6. Add to 1 medium head shredded cabbage and about medium shredded carrots, or to hard-boiled eggs, or pimentos and shredded cheese.
Teriyaki Chicken Wings From: Beth Klein (not from her chickens)
Ingredients: • • • • • • • • •
1 cup soy sauce 1/4 cup water 3/4 cup sugar 3 Tbl. Ketchup 1 Tbl. White vinegar 1 Tbl. Chopped garlic 2 tsp. black pepper 1 bunch of green onions 3 lbs. of chicken wings (no tips)
Instructions: 1. Heat all ingredients (minus the wings) until sugar is dissolved. 2. Pour over wings in a large oven safe baking dish and coat. 3. Bake an hour +, flipping wings halfway through. 4. Sauce will be sticky and chicken will be tender.
Fiesta Dip From: Alicia Notti
Ingredients: • •
•
•
•
16 oz. sour cream 1 package powdered fiesta -ranch dip mix 1 small can green chilies, chopped 1 small can (4 oz.) black olives, chopped 1/2 cup fancy shredded cheese
Serve with tortilla chips or raw veggies
Instructions: 1. Combine ingredients and refrigerate for one hour.
Soups, Salads, & Breads
Instant Pot Pumpkin Walnut Chili From: Tim McCleary
Ingredients:
Instructions:
1 28-ounce can fire-roasted tomatoes • half an onion, minced • 3 cloves garlic, minced • 2 poblano peppers, chopped • 2–3 chipotle peppers, chopped • 2 cups walnuts, chopped • 1 cup red lentils • 1 cup bulgur • 2 tablespoons chili powder • 1 tablespoons smoked paprika • 1 tablespoon salt • 6 cups water or broth (refill the tomato can about 2x) • 1 14-ounce can pumpkin • puree • 2 or 3 14-ounce cans black beans, rinsed and drained
1. To Start: Place all the chili ingredients in the Instant Pot and set to soup mode(30 minutes). 2. To Finish: Release the steam, stir in the pumpkin and black beans, and season with more salt, more spice, etc.
•
**Serve with avocado,
lime wedges, cilantro, tortilla chips,
If it’s too thick, you can always thin it out with additional water or broth. Stove top: Sauté the onions and garlic and peppers and spices. Simmer the broth and tomatoes with the lentils and bulgur and walnuts until lentils are cooked and walnuts are a little bit soft. Add the pumpkin and black beans last.
Taco Soup From: Mariah Olney
Ingredients: • • • •
•
• • • •
1lb. ground meat 1onion, chopped 1 cup water 1 Package Ranch Dressing Mix 2-14.5oz cans diced tomatoes with green chilies 2-15oz cans pinto beans 2-15oz cans black beans 1- 15oz can cream corn 1- 15oz can sweet corn kernels
Toppings • Cilantro, chopped • Sour Cream • Shredded cheese • Avocado • Tortilla chips
Instructions: 1. Brown Beef with onions in a soup pot. Drain excess grease. 2. Add remaining ingredients and simmer2 0 minutes. 3. Add chopped cilantro. 4. Top with shredded cheese, sour cream and chips. *For less spicy version, use 1- 14.5oz can diced tomatoes with green chilies and 1- 15oz can of diced tomatoes
Makes a large soup pot with plenty to spare for leftovers. Great for freezing for a later date!
Frankie’s Easy Zucchini Bread From: Fran Chester
Ingredients: •
• • • • • • • • • •
4c coarsely shredded zucchini 3 cups flour 2 1/2 cups sugar 1 1/4 cups vegetable oil 4 eggs beaten 1 tbls + 1 tsp vanilla 1 tbls ground cinnamon 1 1/2 tsp salt 1 1/2 tsp baking soda ½ tsp baking powder 1c chopped nuts (optional)
Instructions:
1.Heat oven to 375 degrees 2.Grease bottom only of two bread pans 3.Mix all ingredients on low for 1 minute then on medium for 1 minute more. 4.Pour into bread pans 5.Bake in oven for 5060 minutes
Taco Salad & Dressing From: Alicia Notti
Ingredients: •
•
•
• •
•
1 lb. ground beef (or other protein) 1 package taco seasoning 1 head of iceberg lettuce, torn for salad 2 tomatoes, diced 2 cups mild cheddar cheese, shredded 1 bag of Nacho-flavored Doritos, crushed
Dressing: 1/2 package taco seasoning 1 cup mayonnaise 1/2 cup thousand island dressing 1/4 cup onion, chopped (optional)
Instructions: 1. Brown hamburger with taco seasoning and drain. 2. Refrigerate for 2 hours or overnight. 3. In a large bowl combine lettuce, tomatoes, cheese, ground beef and Doritos. 4. Combine ingredients for dressing and mix into salad.
Serve immediately.
Cowboy Stew From: Annette Owens
Ingredients: •
•
•
• • • • • • •
•
1 cup sliced yellow onion ½ cup chopped green pepper 2 cups cubed potatoes 1 clove garlic, crushed 1 ½ lb hamburger 2 cans tomatoes 1 Tsp salt ¼ Tsp pepper 1 Tbsp chili powder 1-12 oz can corn, drained 1-16 oz can red kidney beans, drained
Instructions: 1. Sauté onion, pepper and potatoes about 10 minutes. 2. Add beef and cook until brown, drain grease. 3. Transfer to large cooking pot. 4. Add tomatoes, salt, pepper and chili. Cover and simmer 30 minutes. 5. Add corn and beans, continue to simmer 15-20 minutes.
What’s for Dinner?
Homemade Hamburger Helper with Green Chiles Can be made with Instant Pot or on the stovetop From: Mariah Olney
Ingredients: •
• • •
•
• • •
•
•
1 lb. ground beef or turkey 1 cup green chiles 1 cup onion-diced 1 cup beef broth (low sodium) 2 cups whole wheat pasta (such as elbow) 1 tsp. paprika 1 tsp. garlic powder 1 cup tomato sauce 3/4 cup plain Greek yogurt (optional) 1 1/3 cup shredded cheddar cheese (optional)
Instructions: Instant Pot 1.Brownthe ground beef in the Instant Pot using the sauté function. 2.Add the onions, green chilis, paprika, and garlic powder. Give it a quick stir 3.Next pour in the pasta and then cover with beef broth and tomato sauce. Make sure all the pasta is below the liquid. 4.Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 3 minutes. Release the pressure using the quick release method. 5.Remove the lid and turn the Instant Pot off. Mix in the optional Greek yogurt and cheese until the cheese is melted. Stove Top 1.Brown the ground beef in a large skillet on the stove. 2.Stir in the onions, green chiles, paprika, and garlic powder. 3.Pour the pasta, beef broth, and tomato sauce into the skillet. Try to keep the pasta below the liquid. 4.Bring the liquid to a boil, then cover and reduce the heat to medium low. 5.Allow the meal to cook for 10-15 minutes until the pasta is tender. Stir occasionally as needed. 6.Remove the lid and mix in the (optional) Greek yogurt and cheese. Mix until the cheese is all melted. Garnish and serve.
Mooseburgers Deluxe From: Becky Davenport
Great for those that don’t like the gamey taste of some wild meats
Ingredients: • • •
• • •
• •
•
1 c red wine 1 tsp parsley 1 medium onion, chopped 2 slices bread ½ tsp thyme 1 clove garlic, chopped 1 tbsp lemon juice 1 ½ ground mooseburger or other game meat 2 tbsp butter 6 hamburger rolls
Instructions: 1. Combine wine, onion, garlic and thyme in saucepan. 2. Bring to boil, then simmer until liquid reduces by half. 3. Add lemon juice, butter and parsley and let cool. 4. Let bread soak in sauce until saturated, then whip into sauce with fork until it is uniform. 5. Using hands, knead and mix wine and bread mixture into ground meat. 6. Shape into patties and cook in frying pan.
Serve with hamburger toppings and condiments and enjoy!
Cheese Enchiladas From: Annette Owens
Ingredients: •
•
• •
• •
•
•
•
2 cups shredded Monterey Jack cheese 1 cups shredded Cheddar cheese ½ cup sour cream 2 Tbsp chopped fresh parsley ¼ Tsp pepper 1 medium yellow onion, chopped (1/2 cup) 8 corn tortillas, 5” or 6” diameter 2 cups salsa or enchilada sauce Chopped green onions, if desired
Instructions: 1. Heat oven to 350. 2. Mix cheeses, sour cream, parsley, pepper and onion in large bowl. 3. Spoon about 1/3 C of cheese mixture down one side of each tortilla to within 1” of edge. 4. Roll each tortilla around filling and place seam down in ungreased, rectangular 11x7x1 ½. baking dish 5. Pour salsa or enchilada sauce over tortillas. 6. Bake uncovered for about 25 minutes or until hot and bubbly. 7. Garnish with green onions if desired.
Baked Potato Casserole From: Alicia Notti
Ingredients: • •
• • •
• •
8-12 large potatoes 2 packages (3 oz. each) cream cheese with chives, softened 1/2 cup butter 1/4-1/2 cups milk 1 package (10 oz.) shredded, sharp cheddar cheese Paprika Salt and pepper
Instructions: 1. Bake potatoes at 350 degrees for about one hour. 2. Slice lengthwise and scoop out the insides into a large bowl. 3. Add cream cheese, butter, milk, salt, pepper and paprika to taste. 4. Beat until it reaches the consistency of mashed potatoes. 5. Spread into a greased 9x13 inch baking dish. 6. Top with cheese. 7. Bake at 350 degrees for 30-40 minutes until cheese is melted and bubbly.
Sweet Things
Apple Pie From: Kim Tetter
Ingredients: • • • •
•
6 cups thinly sliced apples ¾ cup white sugar 1 tablespoon butter 1 teaspoon ground cinnamon 1 recipe for pie pastry for a 9-inch double-crust pie (can be easy refrigerated kind or home-made)
Instructions: 1. Prepare your pastry for a two crust pie. 2. Wipe, quarter, core, peel, and slice apples; measure to 6 cups. 3. Combine sugar and cinnamon. *The amount of sugar used depends on how tart your apples are. 4. Arrange apples in layers in pastry lined pie plate. 5. Sprinkle each layer with sugar and cinnamon. 6. Dot top layer with small pieces of butter 7. Cover with top crust 8. Place on lowest rack in oven preheated to 450 degrees F. Bake for 10 minutes, then reduce oven temperature to 350 degrees F. 9. Bake for 30 to 35 minutes longer. Serve warm or cold.
Grandma Gooby’s Cranberry Jell-O From: Frani Guttin
Ingredients: •
•
•
•
2 large Packages of Strawberry Jell-O 1 package frozen sliced strawberries 1 can whole berry cranberry sauce 2-3 scoops vanilla ice cream or plain yogurt
Topping • 1 tub cool whip • 1 package cream cheese at room temperature • 1 package shaved almonds
Instructions: 1. Boil 2/3 the amount of water needed to make regular Jell-O recipe. 2. Mix in strawberry Jell-O mix stirring until dissolved 3. Add in 2-3 scoops vanilla ice cream stirring until melted. 4. Add in the rest of the cold water according to the Jell-O mix package. 5. Add in can of whole cranberry sauce and frozen strawberries mix until everything is mixed together. 6. Let set in Fridge (about 4-6 hours). 7. For topping using electric mixer mix together the cream cheese and cool whip until whipped together, careful not to mix too long or mixture could get too runny. 8. Place topping on jello mix and add shaved almonds as a garnish. 9. Place Jell-O mixture with topping back into the fridge for another 24 hours.
Vegan Whoopie Pies From: Colleen Carroll
Ingredients: • • • •
•
• •
•
• • • • • •
•
2 cups all-purpose flour 1 teaspoon baking soda 1⁄4 teaspoon salt 1⁄3 cup unsweetened cocoa powder 1 teaspoon instant espresso 1 cup sugar 1 1⁄2 tsp EnerG egg replacer mixed with 2 tbsp warm water (or if you are not vegan, toss an egg in there) 1⁄2 cup melted Earth Balance Margarine 3 teaspoon vanilla extract 2 teaspoons chocolate extract 3⁄4 cup soymilk 1 cup shortening 2 cups vegan powdered sugar 1⁄2 cup solids from canned coconut milk** 1⁄4 cup Earth Balance Margarine
Instructions: 1. Preheat oven to 350 degrees. 2. Grease cookie sheets. 3. Mix together sugar, melted Earth Balance, vanilla, baking soda, salt, and cocoa. 4. Mix in egg replacer and water (premixed). 5. Gradually alternate flour with soymilk until blended. 6. Drop by tablespoonfuls onto the greased cookie sheets (try to make them as evenly sized as possible). 7. Bake for 10 to 12 minutes. 8. Match whoopies in sets of two, ensuring they are similar sized and let cool on baking sheet for 5 minutes before placing on wire cooling racks. 9. Whip filling ingredients together in electric mixer on highest speed, or vigorously by hand until fluffy. 10.Spread in between two thoroughly cooled chocolate cookies. **Note: From a can of coconut milk, gently pulled off the shelf so as to not upset the solids that rise to the top, scoop off the milk solids.
Great Grandmother’s Custard Pie From: Becky Davenport
Traditional Kentucky Recipe
Ingredients: • • • •
• •
• •
1 9” unbaked pie crust 3 eggs ½ cup sugar 1 ½ tsp vanilla 2 tbsp flour 1 ½ cup evaporated milk 1/8 tsp salt 1 cup water
Instructions: 1. Mix together sugar, flour and salt. 2. Add eggs and vanilla. Beat well. 3. Stir in evaporated milk and water. 4. Pour into crust. 5. Bake at 400 degrees for 15 minutes, then turn down to 350 degrees and bake for 20-25 minutes more.
Cranberry-Apple Relish From: Annette Owens, in memory of Debi Conover
Ingredients: •
•
•
• • •
1 ½ cups peeled, chopped Granny Smith apples (about ½ lb) ½ cup white grape juice 1 cup packed brown sugar 1 Tsp ground ginger 1 Tsp ground cinnamon 1 12 oz package fresh cranberries
Instructions: 1. Combine all ingredients in a medium saucepan and bring to boil. 2. Reduce heat and simmer until thick, about 15 minutes, stirring occasionally.
Cracker Candy From: Jessica Parks, originally from Carolyn Robison (former PAT employee)
Tip from Jessica - don't try to make this if it is humid in your house or the chocolate will seize
Ingredients: •
•
•
•
1 cup unsalted or salted butter 1 cup packed light or dark brown sugar 40 salted saltine crackers (about 1 sleeve) 1 pkg semi-sweet chocolate chips
Instructions: 1. Preheat oven to 350F. 2. Line a large baking sheet with heavy duty aluminum foil (if using regular foil, spray with non-stick cooking spray for easy removal). 3. Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers. Set aside. 4. In a small saucepan, melt the butter and brown sugar over medium-high heat on the stove top. Bring to a rolling boil. 5. Reduce the heat to medium and continue to boil for 5 minutes (set a timer), stirring occasionally. 6. Quickly pour over the crackers and spread to cover completely. 7. Bake for 5 minutes in the oven. Turn off heat. Remove from oven and immediately sprinkle the chocolate chips on top. 8. Let stand for 1-2 minutes or until the chocolate starts to look shiny and is soft enough spread evenly over the toffee. If the chocolate is still not warm enough to spread after 4 minutes, place it back in the oven for a minute to help soften it. 9. Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.
Cornmeal Battercakes From: Becky Davenport
Great for those that don’t like the gamey taste of some wild meats
Ingredients: • • • •
•
1 c. cornmeal 1 egg ½ tsp bkg soda 1 ½ c buttermilk/sour milk ½ tsp salt
Instructions: 1. Beat egg and buttermilk together; add to dry ingredients and mix. 2. Pour large spoonful's of mixture onto hot, greased skillet or griddle.
Thank you to the Staff who submitted recipes for the 2020 RurAL CAP Staff Recipe Book.