Table of Contents
Appetizers Entrees Desserts Side Dishes Drinks & Cocktails Baked Goods Soups Specialty Dishes (Cuban)
Appetizers
7-LAYER SALAD Submitted by Barb Ecclestone Salad ingredients: 1-2 head of Lettuce (chopped large & dry) 1/2 cup purple onion (finely chopped) (could use more because this is a mild onion) 1 1/2 cup broccoli 1 1/2cup cauliflower (optional) 1 cup Red peppers or green peppers (red is better) 1/2-cup carrots (chopped)
Dressing/topping: ½ cup plus 2 tablespoons miracle whip - touch more than 1/2 cup mayo (miracle whip!) 2 T sugar Spread mayo mixture on top of vegetables (sit overnight if possible)
On top of salad: Bacon bits (bottle) 8oz shredded cheddar cheese 8 oz frozen peas
Sprinkle entire bottle of bacon bites (or use real bacon if you want) 8oz shredded cheddar cheese 8 oz frozen peas (I usually put on in the morning for a lunchtime meal)
Submitted by Barb Ecclestone
Cinnamon-Sugar Popcorn Submitted by Barb Ecclestone via My Recipes
Prepare this simple snack a couple of hours before the party. Store in an airtight container to keep it fresh. Yield: 16 servings (serving size: 1/2 cup) 8 cups popcorn (popped without salt or fat) Cooking spray 2 tablespoons sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/2 tablespoons butter, melted Place popcorn in a large bowl. Lightly coat popcorn with cooking spray; toss well. Repeat procedure. Combine sugar, cinnamon, and salt in a small bowl. Drizzle popcorn with melted butter; toss well. Sprinkle with sugar mixture; toss well to coat.
White Castle Bites Submitted by Chris Aqwa
1 ½ lb. hamburger 1 ½ cup sharp cheddar cheese 1 package dry onion soup mix Dill pickle slices Pillsbury Crescent Rolls (3 packages - non-perforated sheets) ½ cup mustard ½ cup ketchup Brown the meat and drain off fat. Mix burger, cheese, and onion soup mix together. Unroll the crescent rolls-Cut your own squares (2x2 works) Place a scoop of meat in the middle on the roll, top with a pickle slice and close by folding the edges over the top. Bake for 15 minutes at 350°. Mix equal portions of ketchup and mustard together to make the dip.
Bacon wraps Submitted by Barb Ecclestone
1 lb Bacon 2 cans Water chestnuts (half/sliced) box of toothpicks Sauce 2/3-cup chili sauce 2/3-cup miracle whip 1-cup brown sugar
Cut package of bacon in half. wrap 1/2 piece of bacon around 2 sliced water chestnuts stick toothpick through. Place on wire rack on cookie sheet with sides. Bake at 400 check often Flip/turn bacon often.
Put bacon wraps in casserole dish pour sauce over bacon wraps. Bake @ 350 for 20-30 min uncovered.
BETHANN”S BEAN DIP Submitted by Barb Ecclestone for Beth Ann Schick 8 oz Shredded Cheddar 8 oz cream cheese (tub not bar) Hormel Chili Fritos or Nacho chips In a microwavable pie plate, layer cream cheese, chili and shredded cheddar. Microwave for about 5 minutes. Serve with chips.
LEE’S HOT CHEESE Submitted by: Barb Ecclestone for Lee Van Horn 1 lb. Shredded Sharp Cheddar 3 Heaping Tablespoons of Miracle Whip 5ozs. Horseradish Cayenne Pepper to Taste Add all ingredients, mash with potato masher to desired consistency. Serve with Fritos Hint: cheese will begin to “melt” because of cayenne pepper.
Submitted by Chris Aqwa
Pretzel Dip 1 - 80z Cream Cheese Bar 1 Jar Boars Head Ham Glaze ½ Cup Chopped Pecans Put cream cheese bar on a microwave safe dish. Pour ham glaze over the cream cheese. Microwave for 1 min. 30 seconds, or until soft. Sprinkle with pecans and serve with pretzel twists. Boars Head Ham Glaze can be found wherever Boars Head meats are sold (Hiller's, Westborn Market) Wanton Taco Cups 1 lb. Bob Evans Original Sausage 1 can chopped green chilies 1 Cup salsa 1 Cup shredded cheddar cheese 1-package wanton wrappers Sour cream (squeeze bottle type is best) Brown and drain sausage. Drain green chilies. Mix sausage, chilies, salsa, and cheese together until cheese is melted. Using a mini muffin pan sprayed well with PAM, place 1 wanton wrapper on top of each hole. Place 1 scoop of meat mixture on top of each wanton (you may have to push down slightly to press into pan). Sprinkle with a little additional cheddar cheese, bake at 350° for 12 - 15 minutes. Top each cup with a dab of sour cream, serve warm.
Texas Caviar Submitted by Chris Aqwa Via Gloria Jean Johnston 2 cans of black beans. drained 1 can of black eye peas. drained 2 cans of shoepeg corn, drained t green pepper. chopped
t .red pepper. chopped t yellow pepper, chopped 1 cup finely diced onion 1 cup finely diced celery SAUCE:
1 cup sugar 1 cup vinegar t cup vegetable oil Boil three ingredients above together. When cooled pour over the
vegetables and let it sit overnight. Serve with tortilla chips or crackers.
Buffalo Chicken Dip Submitted by Chris Aqwa via Mike Valenti
2 8 0z packages of cream cheese 他 to 1 cup Monterrey Jack cheese (or mozzarella or whatever you have handy) Franks Red Hot Sauce Original (Yes, the Original. They make a buffalo style sauce, but there is no need for "soybean oil and buttery flavoring" when you have next. ..) 2 teaspoons chopped garlic - really - use as much or as little garlic as you like. 1 rotisserie chicken shredded. Spread the cram cheese at bottom of lasagna pan. In separate bowl mix the shredded chicken, the dressing, and the hot sauce. add to pan. Bake at 375 for 30 minutes. Top with cheese and bake for 5 more. Use celery,carrots or Pita Chips to dip.
Mini Pesto Pizzas Submitted by Barb Ecclestone from The Pampered Chef ® 2 plum tomatoes 1 oz (30 g) Parmesan cheese, grated 1/4 cup (50 mL) walnuts 1 pkg (13.8 oz/283 g each) refrigerated pizza crust 1/3 cup (75 mL) prepared basil pesto 1 cup (250 mL) shredded mozzarella cheese Preheat oven to 425°F (220°C). Slice tomatoes using Ultimate Mandoline fitted with v-shaped blade; set aside. Grate Parmesan cheese using Microplane® Adjustable Grater. Coarsely chop walnuts using Food Chopper. Combine walnuts and Parmesan cheese in (1-cup/250-mL) Prep Bowl; mix well Place dough onto Cutting Board (do not unroll). Using a sawing motion, slice dough into 15 disks (about 1/2in./1 cm thick) using Utility Knife. Place disks onto Large Bar Pan; lightly press to flatten and seal seams. Spread 1 tsp (5 mL) of the pesto over each crust with back of Adjustable Measuring Spoon. Divide mozzarella cheese evenly among pizzas. Top each pizza with one tomato slice and Parmesan mixture. Bake 12–15 minutes or until crusts are golden brown. Remove pan from oven to Stackable Cooling Rack. Serve using Mini-Serving Spatula. Yield: 15 servings
Reuben Dip Submitted by Barb Ecclestone
1/2 lb Shaved corn beef 8 oz Swiss cheese 8 oz Softened cream cheese 1/2 cup Thousand island salad dressing 1/2-cup sauerkraut (wash and drain) 2 oz additional Swiss cheese
Mix cream cheese and dressing together. Add Swiss cheese, corn beef and kraut. Spread in pan. Sprinkle 2 oz of Swiss cheese on top.
Bake at 400 15-20 min
Entrees
Miss Angie’s Smothered Pork Chops Submitted by Rowena Winfrey
These are a big favorite around my house in the fall and winter, and they are very easy to make. Center-cut pork chops work best with this recipe. Ingredients: Center-cut pork chops (two per person) Lawry's Seasoned Salt Black Pepper Lipton Golden Onion Soup Mix (one package per half-dozen chops) Campbell's Cream of Mushroom Soup (Family Size) In a bowl, combine Cream of Mushroom Soup with Dry Onion Soup Mix and a dash of Lawry's Seasoned Salt. Set aside Rinse pork chops and season with Lawry's Seasoned Salt and Black Pepper to taste. Lightly brown chops in a large skillet. In a roaster oven or roasting pan, place chops side by side. Pour combined soup mixture over chops, bake at 350 two hours or until tender. Serve with your choice of brown rice, long-grain and wild rice, mashed potatoes, candied yams, or greens and cornbread. Also good for breakfast, served with eggs and biscuits.
Swiss Vegetable Casserole Submitted by Barb Ecclestone via Campbell’s Kitchen
Ingredients: 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1/3 cup sour cream 1/4 teaspoon ground black pepper 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed 1 can (2.8 ounces) French fried onions (1 1/3 cups) 1/2 cup shredded Swiss cheese Directions: Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole. Bake at 350°F. for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese. Bake for 5 minutes or until the cheese is melted. Recipe Tips: Tip: If you like, you can stir 1 jar (4 ounces) chopped pimientos, drained, into the vegetable mixture before baking.
Chicken Spaghetti Submitted by Chris Aqwa
4 - 6 boneless, skinless chicken breasts 1 large onion, chopped 1 green pepper chopped (I used red pepper) 3 or 4 chicken bouillon cubes 1 - 14 oz can chicken broth 1 - 11 oz can cream of mushroom soup 1 - 11 oz can cream of chicken soup 1 can mushrooms (optional) 1# package vermicelli (I used angel hair pasta) Salt and Pepper to taste 1 cup shredded cheese, any kind would work Clean and boil chicken in a Dutch oven with enough water to cover for 30 minutes. Add the onion and chopped pepper to the mixture, cook another 30 minutes. Remove the chicken (do not drain the broth) .... add the can of chicken broth, bouillon cubes and pasta to the boiling broth, cook about 5 minutes. Shred or cube the chicken breasts and add to the pan. Add the two cans of creamed soup and mushrooms, salt and pepper to taste. Mixture should be juicy, but not runny. Pour into a greased casserole pan (9 x 13)and top with shredded cheese. Bake covered with foil for 20 - 30 minutes in a 350 degree oven. Can be made in advance and refrigerated, but will need to be baked for 50 - 60 minutes
Hidden Chicken Submitted by Chris Aqwa
Layer ingredients in the following order in a 9 x 13 baking dish: 3 chicken breasts, cooked and cubed 1 bag frozen chopped broccoli 1 can cream of chicken soup, blend with % soup can of milk. Pour over layers 1 & 2. 4 to 8 slices American cheese 1 box stove top stuffing - make as directed, cover layers. Bake at 350' for 45 minutes. If cold bake at 350' for 1 hour. Chris's Notes: I like to add a layer of canned mushrooms in this after the broccoli. I also like to use 2 boxes of stuffing instead of 1. This can be made and refrigerated the night before.
Desserts
MICROWAVE CANDY Submitted by Barb Ecclestone 1 12 oz bag of Toll House semi-sweet chocolate chips 1 bag of Reese’s peanut butter chips 1 - 1 ½ cups of peanuts (dry roasted unsalted) 2 cups of rice krispies cereal
Melt the chips in a glass bowl for 2 minutes; stir and if not melted completely then microwave at 1 minute increments so as not to burn the chocolate stirring after each time. Then add the peanuts and cereal. Stir until covered by chocolate. Drop by teaspoons on foil. FYI, need to work quickly as chocolate may harden fast.
Taffy Apple Pizza Submitted by Barb Ecclestone from the Pampered Chef 1 package (18 ounces) refrigerated sugar cookie dough 1 package (8 ounces) cream cheese, softened 1/2 cup packed brown sugar 1/4 cup creamy peanut butter 1/2 teaspoon vanilla 2 medium Granny Smith apples 1/4 cup caramel ice cream topping 1/2 cup peanuts, chopped Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured Baker's Roller®, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone. Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture. Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut into wedges. Yield: 16 servings Cook’s Tips: Use the Jar Opener to open the jar of caramel ice cream topping with ease. The Large Spreader is handy for spreading the cream cheese mixture over the cooled cookie. Our Small Spreader works equally well for spreading frosting and thick glazes over baked goods. Dip apples in lemon-lime flavored carbonated soda or lemon juice to prevent them from turning brown. Add a touch of spice to this dessert pizza by sprinkling ground cinnamon over the apple slices in Step 3 using
Banana Split Cake Submitted by Chris Aqwa
CRUST: 2 cups graham cracker crumbs 1 stick butter melted Press into 9 x 13 pan, refrigerate for 20 minutes SECOND LAYER: 2 cups powdered sugar 2 sticks butter (softened, not melted) 2 eggs 1 tsp. vanilla Beat together for 20 minutes. Spread over graham cracker crust. Refrigerate for at least 1 hour. THIRD LAYER: Drain well using a colander, 2 cans crushed pineapple, spread over the second layer. FOURTH LAYER: Slice 5 to 6 bananas, place over pineapple. Top with cool whip, crushed nuts and maraschino cherries.
Classic Southern Caramel Cake 1 2 4 3 1 2
cup butter (2 sticks) cups sugar eggs cups flour, self-rising cup buttermilk teaspoons vanilla
Preheat oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and adding optional parchment paper. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set. Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake. Southern Caramel Frosting 2 cups sugar 1 cup buttermilk ½ cup Crisco ½ cup butter 1 teaspoon baking soda Mix all ingredients in a 3-4 quart cast iron dutch oven. Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread. No thermometer? Do the cold water test: Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the caramel and make a little ball with it. If you stick your fingers into the bowl, pull out a gooey mess and you can't do anything but smear the caramel, you need to boil the caramel some more. There is still too much water in your caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you cannot get the threads to form into a ball, you have some more boiling to do.
Chocolate Pudding Brownies Submitted by Barb Ecclestone
1 Box chocolate cake mix – 1 small box chocolate pudding Milk (amount used to make pudding Chocolate chips Mix cake mix, pudding & milk together then mix in chocolate chips. Pour into greased & floured 9 X 13 pan Bake according to cake mix directions When you take it out of the oven, immediately top with more chocolate chips
COOKIE APPLE COBBLER Submitted by Barb Ecclestone from Southern Living magazine
4 cups sliced & peeled apples ½ cup packed brown sugar 1 T flour ½ t cinnamon ¼ t allspice 1 T lemon juice 20 oz sugar cookies 1 T sugar ¼ t cinnamon In a medium bowl combine first 6 ingredients toss well to coat the apples. Spoon into ungreased 9x9 pan or pie dish. Cut dough and place over apple mixture. Sprinkle with sugar & ¼ t cinnamon. Bake at 350° for 35-45 minutes. Serve with ice cream
SOUR CREAM BANANA PUDDING Submitted by: Barb Ecclestone from Southern Living magazine 2 (3.4 oz) packages vanilla instant pudding mix 3 cups milk 1 8oz sour cream 1 12 oz frozen whipped topping (thawed & divided) 1 12 oz box vanilla wafers 6 bananas (sliced)
Whisk together pudding mix & milk in a large bowl until thickened. Whisk in sour cream; fold in 4 Âź cups of whipped topping. Layer half each vanilla wafers, sliced bananas and pudding mixture in a 4 quart bowl. Repeat layers top with remaining 1 cup whipped topping. Cover & chill.
Side Dishes
Broccoli and Rice Casserole Submitted by Barb Ecclestone via My Recipes
2 cups 1% low-fat milk 1 cup water 1 (3 1/2-ounce) bag boil-in-bag long-grain rice 3 cups small broccoli florets Cooking spray 1/3 cup chopped onion 1/3 cup chopped celery 1/3 cup chopped green bell pepper 1/4 cup (2 ounces) 1/3-less-fat cream cheese 2 ounces light processed cheese, cubed 2 cups shredded skinless, boneless rotisserie chicken breast 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup (1 ounce) grated Parmesan cheese 1. Preheat oven to 375°. 2. Combine milk and water in a medium saucepan; bring to a boil. Add rice; cook 10 minutes. Remove rice; keep warm. Return milk mixture to a simmer. Add broccoli; cook 5 minutes. Drain; discard milk mixture. 3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, celery, and bell pepper; sauté 5 minutes. Add cream cheese and processed cheese, stirring until cheese melts. Remove from heat; stir in rice, broccoli, chicken, salt, and black pepper. Spoon 1 cup rice mixture into each of 4 (10-ounce) ramekins coated with cooking spray. Sprinkle each serving with 1 tablespoon Parmesan. Bake at 375° for 10 minutes or until cheese melts.
Side Dishes Broccoli & Rice Submitted by Barb Ecclestone 1 pkg frozen broccoli – florets 1/2 c sliced onions 4 Tbls butter (not really necessary) 2 c cooked rice 1 can cream of mushroom soup 1/2 c milk 1/2 c cheese whiz Cook & drain broccoli. Saute onions. Add onions, soup milk and cheese to rice. mix well and spread over broccoli. Sprinkle with paprika and bake 350 degrees for 30 min. double for 9 X 13 pan
Chinese Cole Slaw Submitted by Barb Ecclestone 1 pkg cole slaw mix 1 pkg oriental flavored ramen noodles 8 oz slivered almonds 2 t sesame seeds Break apart the noodles and along with almonds and sesame seeds bake until browned (400° about 5 minutes)
Dressing Season pack from ramen noodles ½ c olive oil (vegetable oil ok to use) 3 t vinegar 2 t sugar 1 t salt ½ t pepper
Mix all dressing ingredients together and pour over slaw mixture and browned ingredients NOTE: IF NOT SERVING RIGHT AWAY KEEP BROWNED INGREDIENTS, SLAW & DRESSING SEPERATED UNTIL SERVING – KEEPS FROM GETTING SOGGY
Extra Cheesy Grilled Cheese Submitted by Barb Ecclestone via Southern Living
Preparation Time: 10 minutes minutes Cooking Time: 16 minutes minutes Yield: Makes 4 sandwiches 1/4 cup butter, softened 1 tablespoon grated Parmesan cheese 8 Italian bread slices 4 (3/4-oz.) provolone cheese slices 4 (3/4-oz.) mozzarella cheese slices 1. Stir together butter and Parmesan cheese in a small bowl. 2. Spread 1 1/2 tsp. butter mixture on 1 side of each bread slice. Place 4 bread slices, buttered sides down, on wax paper. Top with provolone and mozzarella cheeses; top with remaining bread slices, buttered sides up. 3. Cook sandwiches, in batches, on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 4 minutes on each side or until golden brown and cheese is melted.
CORN CASSEROLE Submitted by Barb Ecclestone 1 can cream corn 1 can whole kernel corn (drained) 8 oz. sour cream 4 eggs 1 box Jiffy corn muffin mix 1 stick butter (melted) Mix all ingredients well. Bake at 350° for 45 minutes in either a pie plate or 9x9 pan Optional: top with grated cheese, return to oven and bake until cheese is melted
Mexican Rice Salad Submitted by Barb Ecclestone 1 cup basmati rice, cooked 1 can black beans ½ can chipotle beans 1 can corn (or frozen) onion (green or Vadalia) red pepper fresh cilantro lime 2 Tbsp. Ranch dressing 1 tsp. cumin (roasted & chopped or ground) A little Mexican or chili seasoning to taste Black olives Mix ingredients and serve.
Side dishes
the Flour/Sugar Shaker.
Parmesan Rosemary Pinwheels Submitted by Barb Ecclestone Ingredients: 1 can (8 ounces) Pillsbury(R) Refrigerated Crescent Dinner Rolls 1/2 cup regular cream cheese spread 1/4 cup (1 ounce) grated fresh Parmesan cheese 4 teaspoons snipped fresh rosemary or 1 teaspoon Pantry Rosemary Herb Seasoning Mix
Directions: 1. Preheat oven to 375ยบF. Separate dough into four rectangles on smooth side of Large Grooved Cutting Board. Press seams to seal. 2. Place cream cheese in Small Batter Bowl. Grate Parmesan cheese over batter bowl using Deluxe Cheese Grater. Snip rosemary using Kitchen Shears; add to cheese mixture. Mix well using Small Mix 'N Scraper(R). Using Small Spreader, spread each rectangle with about 2 tablespoons cheese mixture to within 1/4 inch of edges. 3. Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices using Serrated Bread Knife for a total of 24 slices. Place slices, cut side down, on Large Round Stone. Bake 12-15 minutes or until golden brown. Remove from oven to Stackable Cooling Rack. Serve warm using Mini-Serving Spatula. Yield: 24 pinwheels
Variation: Holiday Pinwheel Wreath: Double ingredients for pinwheels. Slice each roll into four slices for a total of 32 slices. Arrange 11 slices in a slightly overlapping circular pattern, leaving a 5-inch-diameter opening in center of baking stone. Arrange remaining slices outside of the first ring, slightly overlapping each other but not touching the first ring. Bake 18-20 minutes or until golden brown.
BLACK BEAN SALAD
Submitted by Chris Aqwa
2 15 OZ. CANS BLACK BEANS, DRAINED AND RINSED 1 17 OZ. CAN WHOLE KERNEL CORN, DRAINED 2 LARGE TOMATOES, CHOPPED % SMALL RED ONION, CHOPPED 3 AVOCADOS, PEELED AND CHOPPED (ADD BEFORE SERVING) 4 TBSP. FRESH LIME JUICE (1 LIME) 2 TBSP. OLIVE OIL 1 TBSP. RED WINE VINEGAR 1 TSP.SALT % TSP. PEPPER MIX, COVER AND CHILL. ADD AVOCADO BEFORE SERVING. OPTIONAL: % CUP FRESH CILANTRO CHOPPED
Drinks & ~Cocktails~
Party Punch Submitted by Barb Ecclestone via My Recipes
INGREDIENTS: 1 (6 ounce) can frozen orange juice concentrate 1 (6 ounce) can frozen lemonade concentrate 3 liters lemon-lime flavored carbonated beverage 1 quart raspberry sherbet DIRECTIONS: 1. In a punch bowl combine orange juice concentrate, lemonade concentrate, and lemon-lime soda. Sir gently to mix, then slide the sherbet in.
#Editor’s note: To give this some kick, I’d add Vodka.
Winter Sangria Submitted by Barb Ecclestone
For the best flavor, let the winter sangria chill overnight. If you can't find satsumas, use tangerines instead.
YIELD: 10 servings (serving size: about 2/3 cup) COURSE: Beverages, Beverages, Alcoholic Ingredients 1 cup fresh satsuma orange juice (about 4 satsumas) 1 cup satsuma orange sections (about 2 satsumas) or tangerines 1/3 cup Triple Sec (orange-flavored liqueur) 1/4 cup sugar 2 whole cloves 1 cinnamon stick 1 lemon, cut into 8 wedges 1 lime, cut into 8 wedges 1 (750-milliliter) bottle fruity red wine Preparation 1. Combine all ingredients in a pitcher, stirring until sugar dissolves. Cover and refrigerate 4 hours or overnight.
Baked Goods
Submitted by Barb Ecclestone
Blueberry Coconut Muffins Submitted by Barb Ecclestone via Bob’s Red Mill
Ingredients: 11/2 cups White Flour, Unbleached 3/4 cup Sugar 1/2 cup Coconut Flakes 1/2 tsp. Sea Salt 1 tsp. Cinnamon 1 tsp. Baking Powder 1 tsp. Baking Soda 1 stick Butter, melted 1 tsp. Vanilla Extract 2 Eggs 1/2 cup Heavy Cream 1 cup Fresh Blueberries Directions: Preheat oven to 350°F and line muffin pan with paper cups. Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in cream and vanilla, then add flour, salt, and cinnamon on low speed until just combined. Stir in coconut and gently fold in blueberries. Spoon batter into cups and smooth tops. Bake on middle rack of oven until a tester inserted comes out clean and edges are golden brown, about 20 minutes. Makes 12
Soups
Golden Potato-Leek Soup with Cheddar Toasts Submitted by Barb Ecclestone via My Recipes
Yield: 8 servings (serving size: about 1 cup soup and 1 toast) Soup: 1 tablespoon butter 3 cups thinly sliced leek (about 3 medium) 6 cups cubed peeled Yukon gold potato (about 2 1/4 pounds) 2 cups water 1/2 teaspoon salt 2 (14-ounce) cans organic vegetable broth (such as Swanson Certified Organic) 2 thyme sprigs Cheddar Toasts: 8 (1/4-inch-thick) slices diagonally cut sourdough French bread baguette Cooking spray 1/2 cup (2 ounces) shredded sharp cheddar cheese 1/8 teaspoon ground red pepper Remaining Ingredients: 1/3 cup whipping cream 1/4 teaspoon freshly ground black pepper Thyme sprigs (optional) Preheat oven to 375째. To prepare soup, melt butter in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown). Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender. To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet. Bake at 375째 for 7 minutes or until toasted. Turn slices over; coat with cooking spray, and sprinkle 1 tablespoon cheese over each slice. Bake 5 minutes or until cheese melts. Sprinkle evenly with red pepper. Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream. Sprinkle with black pepper. Serve with cheddar toasts. Garnish with thyme sprigs, if desired.
Loaded Potato Soup Submitted by Barb Ecclestone via Cooking Light
4 (6-ounce) red potatoes 2 teaspoons olive oil 1/2 cup prechopped onion 1 1/4 cups fat-free, lower-sodium chicken broth 3 tablespoons all-purpose flour 2 cups 1% low-fat milk, divided 1/4 cup reduced-fat sour cream 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 bacon slices, halved 1.5 ounces cheddar cheese, shredded (about 1/3 cup) 4 teaspoons thinly sliced green onions Preparation 1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly. 2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sautĂŠ 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper. 3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon. 4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
GAZPACHO Submitted by Chris Aqwa
4 Cups (32 oz.) V8 Juice 1 Small Finely Minced Onion 2 Cups Fresh Diced Tomatoes 1 tsp. Honey 1 Clove Crushed Garlic 1 Cucumber Seeded and Diced 2 Green Onions Chopped Juice of 1/2 lemon Juice of 1 whole lime 3 Tbsp. Wine Vinegar 1 tsp . Tarragon 1 tsp. Basil Dash Ground Cumin Âź Cup Fresh Parsley Dash Tabasco Sauce 2 tsp. Olive Oil Salt and Pepper To Taste Combine all ingredients. Chill for 1 hour. Add 1 spoonful of sour cream or plain yoqurt before serving. Makes 6 servings. ---- ---- --- Notes: I prefer to use half-regular V8 and half-tangy V8. Dried parsley can be substituted for fresh parsley. For a thicker, less chunky soup: after mixing, take half the soup and mix it in a Blender. For the time it takes to put this together, I always make a double batch.
White Chicken Chili (Really more like a chicken tortilla soup) Submitted by Chris Aqwa
4 Chicken breasts, cleaned and trimmed Large can chicken broth ½ cup chopped onion ½ cup chopped celery ½ cup chopped carrots 64 oz jar of Great Northern Beans, undrained 48 oz jar of salsa (med or mild, personal preference) Frank's hot sauce Salt and pepper to taste In a large dutch oven, cover chicken with just enough broth to cook. Cook until no longer pink. Remove chicken and shred with forks (I use a food processor). Return chicken to pot/broth. Add remaining ingredients. Add Frank's hot sauce and salt/pepper to taste depending on how spicy you like it and what kind of salsa you used. You can also add diced potato if you want (I usually don't) Let simmer the longer the better. I serve with shredded cheddar cheese and tortilla strips
Stuffed Pepper Soup Submitted by Chris Aqwa
2 Ibs. lean ground beef ½ cup chopped onion ½ cup chopped celery 2 cups raw green pepper, chop coarsely (about 2 large peppers) 1 - 280z. can tomato sauce 1 - 280z can diced tomatoes, undrained 2 cans beef broth 2 small cans tomato juice 1/2 cup long grain white rice 1 tsp. salt 1/4 tsp. black pepper 2 Tbsp. packed brown sugar Brown and drain the ground beef in a dutch oven. Add the onion, celery and green pepper and saute for a few minutes do not brown. Add remaining ingredients and bring to a slow boil over low heat, stirring frequently to prevent - sticking. Decrease heat to simmer and cover. Simmer slowly for 45 to 55 minutes, stirring often. This soup gets very thick, so watch it carefully the last 15 to 20 minutes of cooking. 16 servings.
Specialty Dishes ~ Cuban~
Entree
Picadillo de Cuba Submitted by Kim Wade
Ingredients: 3 to 3½ lbs. coarsely-ground beef salt and pepper, to taste ¼ cup dry white wine olive oil 1 large onion, finely diced 4 cloves garlic, sliced 2 medium red bell peppers, finely diced 1 cup tomato sauce 2 tablespoons capers 40 medium pitted olives ¼ cup raisins Directions: 1. In a large bowl, season the ground beef with salt and pepper. Add the wine and let the mixture stand for 15 minutes. 2. In a large saucepan or Dutch oven, heat several tablespoons of olive oil. Add the onion and sauté until lightly brown. Add the garlic and bell pepper, and sauté for a few minutes. Add the beef mixture and the tomato sauce, and stir to combine. Cover and cook for 25 minutes over medium heat. 3. Add the capers and olives, stir to combine, and simmer for 3 minutes. 4. Lastly, add the raisins, stir to combine, and simmer for 2 minutes over medium heat. 5. Remove from heat and let stand 15 minutes before serving. Serve with white rice.
Ropa Vieja (Stewed Shredded Beef) Submitted by Kim Wade
2 tbsp. Extra Virgin Olive Oil 2 ½ lbs. flank steak, cut in 3”x 4”pieces Adobo with pepper, to taste 2 large yellow onions, finely chopped (about 2½ cups) 1½ green bell peppers, finely chopped (about 1½ cups) 1 jar (6 oz.) Sofrito 6 cloves garlic, finely chopped 1 can (8 oz.) Tomato Sauce 1 packet Sazón GOYA® with Coriander and Annatto 1 packet powdered beef bouillon ¼ tsp.Ground Black Pepper 1 cup stuffed olives with pimentos, sliced 1 jar (2 oz.) capers, drained 1 tbsp. finely chopped fresh cilantro 2 cups cooked extra long grain rice Directions 1. Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add Sofrito and garlic to pot; cook until fragrant, about 1 minute. 2. Stir in 3 of cups water, tomato sauce, Sazón, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 – 1½ hours, adding more water in ¼ cup measurements, if pot becomes dry. 3. Shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with rice.
Croquetas de Camarones (Shrimp Croquettes) Submitted by Kim Wade
Ingredients: 1 lb. shrimp, peeled and finely chopped 2 cups milk 6 tablespoons flour plus ½ cup flour, for dredging 3 tablespoons butter, melted plus 1 tablespoon butter, for sautéing Salt and pepper to taste 2 cloves garlic, finely chopped ¼ cup finely chopped onion 2 tablespoons finely chopped parsley 1 teaspoon Spanish paprika 1 beaten egg 1 cup breadcrumbs Oil, for frying Directions: 1. In a blender, blend the milk with 6 tablespoons flour and 3 tablespoons melted butter. Pour into a heavy-bottomed saucepan. Season with salt and pepper. Cook over medium heat, stirring constantly until the mixture boils and thickens. Remove from heat, let cool, and then refrigerate. 2. In a separate pan, sauté the garlic and onion in 1 tablespoon of butter. Add the shrimp and sauté until they turn pink. Add the parsley and paprika. Season with salt and pepper. Allow the shrimp mixture to cool. 3. Once cool, mix together the shrimp with the previously-made white sauce. Form mixture into oblong croquettes. Dredge in flour, then beaten egg and, lastly, bread crumbs. If you want the croquettes to be crunchier, you can dip them a second time in the egg and breadcrumbs. Refrigerate for at least 1 hour. 4. Fry the croquettes in hot oil until golden brown.
Entree
Vaca Frita (Fried Cow/Beef) Submitted by Kim Wade
Ingredients: 4 pounds flank steak 5 large cloves of garlic ¼ cup salt ¼ cup black pepper 1 cup olive oil 2 medium yellow onions, sliced 2 limes or 1 bitter orange 2 bay leaves (optional) Directions: 1. Cut the meat against the grain into serving portions. Place the meat in a pot to simmer with bay leaves until meat is tender, about 1 hour. 2. Let meat cool for about an hour at room temperature. Tenderize the meat with a kitchen mallet. 3. Mash garlic to a paste. Rub meat with mashed garlic and season with salt, pepper and lime or bitter orange. 4. Heat oil in large skillet. Cook the meat until browned on all sides. 5. In the same oil, quickly sauté the onions and serve over the meat as a garnish.
Dessert
Flan de Coco (Coconut Flan) Submitted by Kim Wade
Ingredients: 1 can of condensed milk 1 can of coconut milk 1 cup of sugar 5 whole eggs Coconut flakes (sold in can, with or without sugar added) A few drops of lime juice A few drops of water Directions: 1. Blend the eggs together. 2. Add the 2 milks to the eggs, mixing with a hand blender if you have one. 3. Now you'll need a glass mold to prepare the caramel. Despite what you may have heard, this is NOT easy to pull off. 4. In a small fry pan at medium temperature, pour the sugar and 4-5 drops of lime juice. 5. Wet your hand and let 4-5 drops of water onto the pan. 6. Move the pan around until the sugar is totally melted and a deep golden color, not a brownish color, which means the sugar burned. 7. Pour the caramel into the mold and cover all its surface. Once the sugar settles and dries in the mold, add the mixture of eggs and the two milks. 8. Now it's ready for the oven. But not so fast. You'll need to set up a water bath (bain Marie) by placing the mold inside another mold that will cover up to 3/4 of the sides of the egg/milk mixture. 9. Leave the double boiler in the oven at 350ยบF for 45 minutes. 10. Check doneness by inserting a knife between the mold and the flan. If it slides out clean, the flan is done. 11. Once the mold has cooled, separate the flan from the sides of the mold with a knife. 12. Place it in the fridge or freezer so it can cool. 13. Flip the cold flan onto a large serving tray. 14. Decorate with coconut flakes.
Dessert
Flan de Guayaba (Guava Flan) Submitted by Kim Wade
Ingredients: 1 cup granulated sugar 1½ cups evaporated milk 1 cup sweetened condensed milk 1 cup guava jelly ½ teaspoon cinnamon 1 teaspoon vanilla extract 6 eggs Directions: 1. Using a heavy-bottomed pot, melt the sugar over medium heat until it forms a golden caramel. Pour the caramel into a flan mold, and tilt the mold so that the caramel evenly coats the bottom and sides. 2. Place the remaining ingredients in a blender, and blend until completely smooth. Pour the mixture into the caramel-coated mold. Cover tightly with aluminum foil. 3. Bake in a preheated 350°F oven, in a water bath, for 45 minutes to an hour. Remove from the oven and let cool. Refrigerate, if possible, overnight. Unmold onto a serving dish or platter.