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CHINESE CASSEROLE 6-2-18 Top of page
1 large can chop suey vegetables, drained
1 large can evaporated milk
1 can bamboo sprouts, cut up
2 cups cooked, chopped chicken
1 can cream of chicken soup
3 oz. pkg. slivered almonds
1 can water chestnuts, sliced
1 can cream of mushroom soup
1 cup cooked rice
Combine with 1 can chow mein noodles. Pour into buttered baking dish. Bake 45 minutes at 350°. Add crushed potato chips on top just before done baking.
FRUIT SALAD 6-2-18
COUNTRY STYLE COTTAGE CHEESE 6-2-18
PROSCIUTTO WRAPPED GRILLED BRIE WITH PINEAPPLE (From foodnetwork.com) 6-9-18 Top of page
1 peeled and cored pineapple, sliced in 1 inch thick rings
8-12 oz. wheel Brie or Camembert, cut in half horizontally
8 slices prosciutto
Crackers and bread, for serving
Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Grill the pineapple over direct heat until golden on both sides, about 5 minutes per side. Let cool 5 minutes, then place on the cut side of one of the cheese halves. Place the other piece of cheese on top with the cut side touching the pineapple. Lay the prosciutto slices out on a work surface so they overlap in the middle and look like the spokes of a wheel. Put the cheese and pineapple round in the middle of the prosciutto and bring up one slice at a time to cover. The cheese and pineapple should be fully wrapped in prosciutto. Grill over direct heat until starting to turn golden and crisp, about 3 minutes. Flip with a spatula and cook until golden and crisp on the other side, about 3 minutes. Move to indirect heat and cover the grill. Cook until hot throughout and gooey, 5 to 8 minutes more depending on your grill. Serve immediately with crackers and bread.
STRAWBERRY GRAHAM CRACKER DESSERT 6-16-18 Top of page
2 lbs. strawberries
2 sleeves graham crackers
8 oz. cream cheese
14 oz. sweetened condensed milk
2 boxes instant cheesecake pudding
3 cups milk
12 oz. cool whip
Wash, cut tops off, and slice berries. Set aside. Line bottom of 9x13" pan with whole graham crackers. Combine cream cheese, condensed milk and beat with mixer until smooth. Add pudding and milk. Mix until mixture is thick. Fold in 2 cups cool whip until smooth. Pour 1/2 of the cream cheese mixture over the crackers. Arrange a single layer of strawberries on top. Add another layer of graham crackers, cream cheese mixture and top with another layer of strawberries. Cover and refrigerate overnight. Serve with a dollop of cool whip.
Tips, hints and helps: Roll chicken thighs in Panko crumbs before grilling. 6-16-18
ASPARAGUS AND TWO-CHEESE QUICHE WITH HASH-BROWN CRUST (From epicurious.com) 6-16-18
4 medium russet potatoes (about
2 lbs.), peeled
1 1/2 tsps. kosher salt, divided
3/4 tsp. freshly ground black pepper,
divided
2 tbsps. vegetable oil
3 tbsps. unsalted butter, divided
4 medium shallots, thinly sliced
6 large eggs, room temperature
1 1/4 cups half-and-half
1 tsp. mustard powder
Pinch of grated nutmeg
1 tbsp. finely chopped tarragon
5 oz. Fontina cheese, grated (about
1 1/2 cups)
4 oz. fresh goat cheese, crumbled
(about 3/4 cup)
1/2 bunch asparagus (about 1/2
pound), ends trimmed
Special Equipment:
A 10-inch cast-iron skillet, such
as Lodge
Preheat oven to 350°. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside. Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside. Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside. Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 tsp. salt, and remaining 1/4 tsp. pepper in another large bowl. Whisk in tarragon and set aside. Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan. Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325° until warmed through, 15 to 20 minutes.
CHINESE CASSEROLE (6-2-18) 6-23-18 Top of page
1 large can chop suey vegetables, drained
1 large can evaporated milk
1 can bamboo sprouts, cut up
2 cups cooked, chopped chicken
1 can cream of chicken soup
3 oz. pkg. slivered almonds
1 can water chestnuts, sliced
1 can cream of mushroom soup
1 cup cooked rice
Combine with 1 can chow mein noodles. Pour into buttered baking dish. Bake 45 minutes at 350°. Add crushed potato chips on top just before done baking.
STRAWBERRY GRAHAM CRACKER DESSERT (6-16-18) 6-23-18
2 lbs. strawberries
2 sleeves graham crackers
8 oz. cream cheese
14 oz. sweetened condensed milk
2 boxes instant cheesecake pudding
3 cups milk
12 oz. cool whip
Wash, cut tops off, and slice berries. Set aside. Line bottom of 9x13" pan with whole graham crackers. Combine cream cheese, condensed milk and beat with mixer until smooth. Add pudding and milk. Mix until mixture is thick. Fold in 2 cups cool whip until smooth. Pour 1/2 of the cream cheese mixture over the crackers. Arrange a single layer of strawberries on top. Add another layer of graham crackers, cream cheese mixture and top with another layer of strawberries. Cover and refrigerate overnight. Serve with a dollop of cool whip.
COUNTRY STYLE COTTAGE CHEESE (6-2-18, Talked about, not given) 6-23-18
DOLLY PARTON SALAD (4-7-12) 6-30-18 Top of page
1 3 oz. pkg instant lemon pudding (can use sugar free)
1 6 oz. pkg. lemon Jell-O (can use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges, drained
1 12 oz. Cool Whip
Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.
JULY 4th SMORES DIP (From delish.com) 6-30-18
4 sheets Hershey's chocolate
19 marshmallows
1 cup water
1 cup red, white and blue sugar
Graham crackers
Preheat oven to 450. In a square glass pan, place Hershey chocolate bars in. Dip marshmallows in water and roll in blue sugar. Cut each marshmallow in half. Create flag with marshmallows. Bake 8-10 minutes. Serve with graham crackers.
BROCCOLI SALAD 6-30-18
4 cups broccoli, chopped
1/4 cup red onion, chopped
2 large apples, chopped
1/2 cup shredded carrots
grapes or dried cranberries
pecans, chopped
Combine in bowl. Cover with below dressing.
Dressing:
1/2 cup mayonnaise
1/2 cup greek yogurt
2 tbsps. lemon juice
1 tbsp. sugar
salt and pepper to taste
Mix dressing ingredients and pour over salad. Refrigerate overnight.
SHRIMP SALAD 6-30-18
1/3 cup mayonnaise
1 tbsp. Old Bay Seasoning
2 tsps. dijon mustard
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. cooked salad shrimp
1/2 cup diced celery or 2 tsps. celery flakes
Mix together and let rest in refrigerator for a while before serving. Serve on pumpernickel toast.
HAM AND SWISS BAGELS 6-30-18
1/4 cup whipped cream cheese
2 tbsps. honey mustard
2 whole wheat bagels, lightly toasted
1 slice swiss cheese, halved
2 slices canned pineapple
8 thin slices deli smoked ham
2 lettuce leaves
In a small bowl, combine cream cheese and mustard spread over cut side of bagel. On bagel bottom, layer cheese, pineapple, ham and lettuce. Put top on bagel and enjoy!
EASY FLAG CAKE 6-30-18
1 pound cake, sliced
strawberries and blueberries
Cool whip
Place cut cake in a 9x13" pan. Cover with cool whip and form a flag with berries.
CALICO SALAD 6-30-18
15 oz. white corn
16 oz. small peas
15 oz. cut green beans
1 chopped green pepper
1/2 cup onion, diced
1 cup celery, diced
1/2 cup carrots, grated
Dressing:
1/2 cup oil
1 cup sugar
3/4 cup apple cider vinegar
1 tsbp. water
1 tsp. salt
1/2 tsp. pepper
Mix and boil 1 minute. Cool to lukewarm and pour onto salad. Refrigerate 2 days before serving. Will keep 6 weeks.
OLIVE OIL DRESSING 6-30-18
4 tbsps. extra virgin olive oil
1 tbsp. balsamic vinegar
1/2 - 1 tsp. dijon mustard
1 tsp. honey
1 shallot
1 clove garlic, optional
1/4 tsp. sea salt
1/4 tsp. black pepper
Combine and use on salads.
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