Remarkable Recipes

Alice Guttman’s Favorite Cranberry Salad
1 c. ground cranberries
1 c. ground apples
1 c. ground celery
1/3 to 1/2 c. sugar (by taste)
½ c. ground pecans

1 small package of Jell-O (I use raspberry)
1 c. hot water

1 c. crushed pineapple with juice (8 oz. can)

Boil water and dissolve jello and sugar. Add cranberries, apples, celery, pineapple and nuts. Mix to combine. Add to jello mold or bowl and refrigerate to set.

I use a small food processor to grind the cranberries, apples and celery.

Creamy White Chili

Shared by Beth Walsh

1 pound boneless skinless chicken breasts, cut into 1/2″ cubes
1 medium onion, chopped
1-1/2 teaspoon garlic powder
1 Tablespoon vegetable oil
2 cans (15-1/2 ounces each) great northern beans. rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspooon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup whipping cream.

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Yield: 7 servings.

We serve this with bite size tortilla chips instead of crackers, it seems more southwest.
Betsy Suckow’s Chocolate Mint Brownies

Combine all seven ingredients below at once in mixing  bowl and beat at medium speed for three  minutes.

1 cup all purpose  flour
1/2 cup butter or margarine softened to  room temperature
1/2 teaspoon  salt
4 fresh eggs or egg substitute  equivalent
1 teaspoon vanilla  extract
1 can (16 ounces) “Hershey’s”  chocolate-flavored syrup
1 cup granulated  sugar

Once batter is well  mixed pour into a greased 9” x 13” cake pan and bake for 30 minutes in 350  oven.  When done, the top of the brownies will appear moist.   Remove from oven and cool completely.  The brownies will pull away  from the edge which is fine.

Filling:
2 cups  confectioners sugar
1/2 cup  butter or margarine warmed to room temperature
1  tablespoon water
1/2  teaspoon or a dash of mint extract
3 drops of  green food coloring

Combine  filling ingredients in a meduim bowl and mix till creamy.  Spread  evenly over cooled brownies.  Refrigerate while preparing the top  layer.

Topping:
2 cups  regular chocolate chips or 1 package mint flavored  chips
1/2  cup butter or margarine warmed to room temperature

Put in  microwaveable bowl and microwave on high for 1 minute.  Remove and  stir.  Return to microwave for 30 seconds and stir till creamy.   Pour over cooled brownies.

Store brownies in  an air tight container in the refrigerator.  Enjoy.  Lots of  instruction but very easy to make.
Coconut Cherry Bars
served at a recent FPC luncheon
Shared by Meda Heywood from the 1974 UW LaCrosse Marching Band Cookbook

1 C butter
1 C sugar
½ C brown sugar
1 t almond extract
1 egg
1 ½ C flour, sifted
1 ½ t baking powder
½ t salt (optional)
½ C maraschino cherries, chopped
2/3 C flaked coconut
1 C toasted nutmeats
1 C chocolate or white chips

Cream butter.  Add sugars and gradually blend in egg and almond extract.  Sift flour, baking powder and salt together.  Stir into creamed mixture.  Add nuts, cherries, coconut and chips.  If stiff, add small amount of water.  Spread in greased jellyroll pan.  Bake at 350 degrees for 15-18 minutes or until lightly browned.

Drizzle a powdered sugar glaze made with almond extract and water over the top of the bars.  Allow to cool 10-15 minutes, and cut into small squares with a pizza cutter.  YUMMY!

SWEET POTATO PECAN SOUFFLE

From the Kitchen of Bernice Peterson
Served at Everybody’s Birthday Party, 2/08

5 C (3 lbs) mashed, cooked sweet potatoes or yams
3 eggs, beaten
1/2 C eggnog (sweetened condensed milk or cream would work too)
1/2 C milk
1/4 C sugar
1 1/2 t vanilla
1/4 t salt
1/2 C flour
1/2 C brown sugar
3/4 t nutmeg
1/4 C butter
3/4 C chopped pecans

Combine sweet potatoes, eggs, eggnog, milk, sugar, vanilla and salt, mixing until well blended.  Spoon into buttered 2 quart casserole.  Cut butter into flour,  brown sugar and nutmeg. Stir in nuts.  Sprinkle over sweet potato mixture.
Bake @ 375 degrees F, 30 minutes, or until top is crispy.  Makes 8-10 servings.

 Corned Beef and Cabbage

From the Kitchen of Carolyn Opitz
Served at one of our Lenten suppers 3/08

Corned Beef and Cabbage is a really easy meal.  When you purchase the corned beef brisket package, there is a spice package included.  Put the beef and the spices in a large pot and cover with water.  After an hour of a slow boil, dump the water and spices out and cover the meat with water again, and slow boil for the rest of the day (8-10 hours).  Then remove the meat and add the peeled carrots and whole head of cabbage, both cut up into chunks. Cook for 2-3 hours.  Add scrubbed red potatoes and cook until done.  Return the  sliced meat to the pot with vegetables.  More water may need to be added periodically.  That’s it!

Another option is to use a slow cooker and cook the beef and spices all night.
 CHEESE PIE (TIROPITO)

Katie Dragert
Easter Breakfast 2008

¾ lb frozen fillo dough (thawed)
1 lb feta cheese crumbled
1 cup grated fresh parmesan (divided)
½ cup and ½ cup for top
½ lb butter GREET melted
10 eggs

Beat eggs till fluffy – add ½ cup parmesan and feta cheese. Melt butter (do not brown). Grease 9x 13 pan with butter. Place three layers of fillo sheets on bottom brushing each layer with melted butter using pastry brush. Spread thin layer of egg mixture. Three layers of fillo with butter brushed on each – egg mixture. Repeat these layers. Top with three layers of brushed fillo and top with ½ cup parmesan. Bake till “puffed”. Let cool 10 minutes before cutting.

Bake in a 9 x 13 pan @350 degrees for 45 minutes.

Cucumber Salad
Shared by Mary Jo Siebeneler
1 pound package of thin spaghetti noodles
1 16 oz. jar of Marzetti Slaw dressing. (it comes in low fat or original)
2 cucumbers peeled and diced.

Cook noodles per package directions.   Mix all ingredients and
refrigerate  a couple hours before serving.

Mystery (Beet) Chocolate Cake

Zephyr Community Farm
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3- 4 oz unsweetened chocolate
4 eggs
1/4 cup oil
3 cups shredded beets

Heat oven to 325 degrees. Grease two 9-inch cake pans. Whisk dry
ingredients together.  melt chocolate very slowly over low heat or in
double boiler. (I used 4 premelted packages)
Cook Chocolate: blend thoroughly with eggs and oil.  combine flour
mixture with chocolate mixture, alternating with the beets. pour into
pans. Bake until fork can be removed from center cleanly, 40-50
minutes. makes 10 servings.

New Mexican Chili Verde

Shared by Sarah Soehl (she doubled this recipe for Fall Extravaganza Kick-Off)

This light-bodied bowl features fresh roasted Anaheim chiles, which are moderately spicy. Spike it with hot sauce, if you like more fire.

Ingredients
12 Anaheim chiles, halved and seeded (about 1 1/2 pounds)
Cooking spray
2 cups chopped onion (about 2 medium)
1 1/4 pounds boneless pork loin, cut into 3/4-inch pieces
1 garlic clove, minced
2 cups fat-free, less-sodium chicken broth
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1 (15.5-ounce) can white hominy, drained

Preparation
1. Preheat broiler.
2. Place chiles on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 4 minutes. Peel and chop.
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, pork, and garlic to pan; sauté minutes or until pork is browned. Add chopped chiles, chicken broth, oregano, and salt; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is tender. Stir in hominy; cook 10 minutes or until thoroughly heated.

Yield
6 servings (serving size: about 1 cup)

Nutritional Information
CALORIES 243(28% from fat); FAT 7.5g (sat 2.6g,mono 3.3g,poly 0.9g); IRON 2.4mg; CHOLESTEROL 56mg; CALCIUM 51mg; CARBOHYDRATE 20g; SODIUM 389mg; PROTEIN 24.8g; FIBER 3.3g

Bill and Cheryl Jamison , Cooking Light, SEPTEMBER 2008

CHINESE CABBAGE SALAD

Shared by Beth Walsh

3-4 whole Chicken breasts- Cooked & Chopped (We like ours grilled for best flavor)
3 Tblsp. Toasted sesame seeds (optional)
4 Tblsp. Toasted sliced almonds
1 Head Chinese (Napa) cabbage, thinly sliced
5 green onions, chopped
3 packages instant uncooked Ramon noodles crumbled (Oriental or chicken flavored)
Mix together in large bowl top with dressing, then thoroughly stir all ingredients together. Serve immediately or noodles will get soft and soggy.

DRESSING:

4 Tblsp sugar
2 tsp. salt (optional)
1/2 tsp pepper
1 cup salad oil
6 Tblsp vinegar
3 season packets from noodles
Mix all ingredients until sugar dissolves, then toss with salad.