Not only do we have great members, but we have great members who cook great!!! Here are some of our favorites.....
Here's some of the appetizers Khris Keith fixed for Progressive Dinner 2008
Little Balls O'Fire (has to be frozen)
1 stick of butter
2 c. grated sharp cheddar cheese
1 c. flour
1/4 t. thyme
1/4 t. cayenne
Mix all ingredients and shape into small balls. Place on cookie sheet and cover with waxed paper. Freeze. When ready to serve, bake 15 mins. at 350. Cool 30 mins. Makes approx. 36 appetizers.
Hot Artichoke Dip
1 lg. jar marinated artichokes - cut into smaller pieces
1 c. mayo
1 c. parmesan cheese
1 can Ortega diced chilies
Mix everything together. Place in pie pan and bake for 30 mins. at 350. Serve hot.
1 box Pillsbury pie crust
2 round boxes of brie
slivered almonds (best if baked)
1 jar of preserves (I like peach)
Take out pie crust 1 hour before prep.
Roll out bottom crust a little, fold in half and place on pie pan and lay the fold across the center of the plate and unfold it. Cut rind off brie and place on pie crust. Add preserves and sprinkle almonds over. Roll out top pie crust, place over brie repeating method as with bottom crust. Press the dough down and shape it against the pan. Make about 4 small slits on pie crust. Bake for 30 mins. at 350. Serve hot.
Cream of Roasted Red Pepper Soup - Paul & Jan Hayes Progressive Dinner - 2008
4 sweet red peppers
1 med-larg onion sliced
2 Tbs butter
1 lg sprig of rosemary (free from my garden if you want any)
5 cups chicken broth
3 Tablespoons of tomato paste
1/4-1/2 cup heavy cream
1/2 - 1 tsp onion salt,
1/2 tsp pepper,
1/8-1/4 tsp garlic powder
1/4-1/2 tsp dried cilanrto
1/8-1/4 tsp. dried hot red peppers
1. preheat broiler. cut peppers in 1/2, remove stems and seeds.Flatten & broil until blackened 15-20 min. .If necessary, cover for steaming for 20 min and then pull off blackened skin and put rest in pan. ( I do this the night before making the soup) Any juices add to pot.
2. Melt butter in pan add the onions and rosemary and carmelize for 5 min. Discard the rosemary.
3. Add to the pepper pot and also add all other incredients EXCEPT THE CREAM.
4. bring to boil and then lower and simmer for 15 min. Cool a little and then put in blender and puree. Put back in pot and add the cream.
Serve hot or cold
SWC Gals gatherings
GINGERED PUMPKIN SOUP
From the Kitchen of Lyn Landers Start to finish: 20 minutes
1 tablespoon butter 2 15-ounce cans pumpkin 2 14-ounce cans chicken broth 1 cup half-and-half, light cream, or milk ¼ cup pure maple syrup or maple-flavor syrup 2 teaspoons grated fresh ginger or ¼ teaspoon ground ginger Salt Ground black pepper Maple sugar or packed brown sugar (optional) Pumpkin seeds (pepitas) (optional)
1. In a large saucepan, melt butter over medium heat. Stir in pumpkin, chicken broth, half-and-half, maple syrup and ginger. Bring mixture just to boiling. Season to taste with salt and pepper. 2. Ladle the soup into a soup tureen or into individual serving bowls. If desired, garnish with maple sugar and pumpkin seeds. Makes 8 appetizer servings.
Active Time: 30 min Total Time: 4 hr Serves: 4 to 6
Step 1: Making the Brulée
* 2 cup whipping cream (heavy cream) * 1 tsp vanilla * 1/4 cup sugar * 6 whole egg yolks
Preheat oven to 325°F. In a medium pot heat cream over medium low. Add vanilla to cream. Whisk together, and let come to a slight boil. In a separate bowl mix the egg yolks and sugar together. Then slowly whisk a little bit of the hot cream into the egg mixture. (This is called tempering).Whisk constantly while slowly adding in the remaining cream. Strain the mixture and pour into ramekins. Place ramekins into baine marie (water bath). Bake for 22-26 minutes, depending on size of ramekins. Once done, let cool and refrigerate for 4 hours or overnight.
Step 2: Finishing the Brulée
* 6 tbsp. sugar
Once you are ready to serve, sprinkle top of custard with sugar and caramelize the top. Wipe clean the sides of the ramekins so you don’t burn the sugar on the sides.The best way to do this is to use a torch. You can also use the broiler. Let cool for a minute before serving.
Add a dollop of whip cream. Slice strawberries, raspberries, blueberries or blackberries and a sprig of mint on top….And enjoy!!!
Submitted by Debbie Miller – SWC Gals
2007 Christmas Recipes
Winter Fruit Salad
1 small can mandarin oranges
1 regular size can of each of the following:
apricots, pineapple and peaches.
1 small package instant vanilla pudding
1 small package frozen strawberries
Drain and discard all fruit juices except for pineapple juice. Mix fruit in bowl, sprinkle pudding mix over fruit. Pour strawberries on top of mixture. DO NOT MIX. Set overnight in refrigerator. Next day, before serving, slice 3 bananas and mix with pineapple juice. Drain, mix bananas with rest of fruit bowl and Stir Really Really Well.
I do not make the salad with bananas and also many times, as I did for the party, use 1 small package of frozen mixed berries.
It is easy to make, hope you all enjoy it!!
Submitted by Ellen Weinberg
Cranberry Jell-O Salad
1 bag Cranberries
2 – 3oz packages lemon Jell-O
½ cup sugar
½ cup chopped pecans
1 cup finely chopped celery
1 8oz can crushed pineapple
Crush/chop cranberries in blender or food processor.
Chop pecans and celery (put aside)
Add enough boiling water to pineapple juice to make 3 cups, pour over jell-o, add sugar and stir until dissolved.Chill until thick.
Add cranberries, pecans, celery and pineapple to thickened Jell-O, put in jell-o mold and refrigerate until set.
Submitted by Mary Lou Youngdahl
Gulliver's Creamed Corn
Submitted by: Jan Lane - Christmas Party favorite!!!!
2 Pkgs. - (20 oz) Frozen Kernel Corn 1 tsp. salt
8 oz. - (1/2 pt) whipping cream 6 tsp. sugar
8 oz. - (1/2 pt) homogenized milk pinch white or Cayenne Pepper
2 Tbsp. Melted Butter * 2 Tbsp. flour*
Method: Combine all ingredients except the last two(*) in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour, and add to corn. Mix well and remove from heat.
Put finished corn in a heat proof casserole, sprinkle with parmesan cheese and place under broiler until evenly browned. (Serves 8)
Chocolate Éclair Dessert
Submitted by Debbie Miller
1 Box Graham Crackers
2 boxes large Vanilla Instant Pudding Mix
5 cups milk
2 8 oz containers cool whip
1 Container Chocolate icing.
In a 9” x 12” baking dish layer bottom with Graham Crackers
In large mixing bowl, mix with wire wisk 2 boxes of instant Vanilla pudding with 5 cups of milk. Let stand for 5 min to thicken.
After thickening, add 1 ½ containers of cool whip. Mix in with wire wisk until well blended.
Spread half pudding mixture over bottom layer of Graham Crackers.
Add another layer of Graham Crackers
Pour remaining pudding mixture over crackers.
Top with another layer of Graham Crackers.
Refrigerate for at least 3 hours or overnight. Top with Chocolate Icing before serving…