Oct was pairing month

This month everyone made a recipe of their choice & paired it with a drink (alcoholic or non-alcoholic.)

We had a lot of great recipes & had fun trying all the drinks!!! 

Bacon Tarts Brought by: Carol Snyder paired with Rex Goliath cabernet sauvignon1

 Can Hungry Jack/Pillsbury layered biscuits
1 tsp basil
4 oz shredded Swiss Cheese
1/2 cup Mayo
1 small Roma Tomato chopped
1/2 small onion chopped
1 jar Hormel Real bacon bits (not imitation)

Heat oven to 350. Spray muffin pan with PAM. Peel biscuits in half. Spread out and place in muffin pan. Mix all of the ingredients and place in biscuits. Cook Approximately 10 min until biscuit is brown.

Stuffed Shells by Patty Foster paired with Mad Housewives cabernet sauvignon

2 dozen large pasta shells

2 tsp salt

24oz parts skim ricotta cheese

¼ c fine dried bread crumbs with Italian seasoning

½ c grated parmesan cheese divided

2 Tbsp fresh chopped parsley or 2 tsp dried

1 egg slightly beaten

1 medium onion halved & sliced

2 cloves garlic crushed

1 (15oz) can diced tomatoes undrained

3 (8oz) cans tomato sauce

½ tsp oregano leaves

½ tsp dried basil

1 ½ to 2 cups shredded mozzarella

Cook shells in salted boiling water following instructions on box.  Drain & rinse with cool water & set aside.  Combine ricotta cheese, bread crumbs, ¼ cup parm cheese ¼ tsp salt, parsley and egg in bowl until well blended.  In large skillet heat oil over med. Heat; add onion and sauté until golden in color.  Add garlic, tomatoes, tomato sauce, oregano, and basil; mix well and bring it to a boil. Reserve 1 cup of sauce & pour the remaining sauce into a 9x13 in baking dish.  Carefully spoon cheese mixture into shells and arrange shells in baking dish open side up and pour reserved sauce onto of stuffed shells.  Cover tightly with foil and bake at 375 for 30 minutes.  Sprinkle with mozzarella cheese & remaining parmesan.  Return to oven & bake uncovered for 10-15 minutes longer.  Serves 6

Stuffed Acorn Squash by Tina Gann

1 (6oz) broccoli cheese rice mix

1 lb sausage

1 medium acorn squash halved & seeded

½ cup green apple chopped

2 tsp crushed coriander seed

½ cup shredded Monterey Jack Cheese.

Prepare rice according to package & set aside. Place squash cut side down on cookie sheet and bake at 350 for 45 min.  In a skillet cook sausage, drain & set aside.  In a bowl mix sausage, apple, coriander, rice then stuff both halves of squash with mixture. Bake for additional 30 min Check squash for doneness, cover with cheese and bake for 5 more minute.  This is great served with soup & bread.

Tacoritos by Jill Pierce paired with the Horchata

¼ cup butter cubed

¼ cup flour

4 cups water

3 tsp chili powder

1 tsp garlic salt

1 lb ground beef

1 lb pork sausage

¼ cup chopped onion

1-2 cup(s) refried beans

8 tortillas warmed

3 cups Monterey Jack cheese

Optional toppings: shredded lettuce, tomatoes, olives & sour cream

In a large sauce pan melt butter stir in flour until smooth. Gradually add water and bring to a boil. Cook and stir for 1 minute or until thickened.  Add chili powder and garlic salt and bring to a boil again.  Reduce heat and simmer uncovered for 10 min. In a large skillet over med. Heat cook beef, sausage and onion until meat is no longer pink, drain.  Stir in beans & heat through. 

Spread ¼ cup sauce on bottom of greased 9x13 in cake pan.  Spread 1 Tbsp over each tortilla, place 2/3 cup meat mixture in tortilla. Top each with ¼ cheese. Roll up and place in pan seam side down. Pour remaining sauce on top & sprinkle with remaining cheese.  Bake uncovered at 350 for 18-22 minutes or until bubbly and cheese is melted. Makes 8 servings. 

Horchata by Jill Pierce

4 cups whole milk

1 Cinnamon stick

1 can (14 oz) sweetened condensed milk

½ cup rice or almond flour

2 tsp vanilla extract

Ice cubes

Garnish: ground cinnamon and cinnamon sticks

Milk- add to taste if you don’t want it too sweet

Bring whole milk and Cinn Sticks to a simmer in medium sauce pan over med. Heat. Remove from heat & transfer to a bowl.  Whisk in condensed milk, flour, and vanilla.  Refrigerate at least 30 minutes. Strain mixture through a fine sieve.  Divide among 4 ice filled glasses & garnish.

Sweet & spicy pork chops by Barb Dahl paired with Mirassou cabernet sauvignon

6-10 Pork chops

Cooked White or brown rice

4 tsp ground black pepper

2 tsp sea salt

4 cloves crushed garlic

½ c brown sugar

In small bowl mix last 4 ingredients (not the rice) to make a paste & rub it on all the chops & put in the fridge covered for at least 1 hour, but the longer the better. 

Sauce:

2-3 Tbsp butter

1 ½ C dark brown sugar

½ C soy sauce

2 tsp crushed red pepper flakes

2 C water

2-3 Tbsp cornstarch mixed with water until smooth

In large sauce pan melt the butter and add brown sugar & soy sauce.  Bring to a boil while stirring & gently stir over low heat until the sugar is dissolved add the red pepper.  Continue cooking and slowly add the water & mix well while bringing back to a slow boil.  Wisk in cornstarch & water mixture slowly & continue to cook until thickened (like syrup.)  

Cooking Chops:

After the chops are marinated heat the broiler to Hi & make sure your oven rack is at least 6-8 inches from the top.  Place chops on cookie sheet & broil for 6-10 min or until they are no longer pink in the middle.  You can also grill them cooking for about 4 minutes on each side depending on how thick your cut is.   Or you can heat a large skillet on medium heat with 2 tbsp of oil & cook for about 5 minutes on each side or until no longer pink.  Again it all depends on how thick they are.  You can choose your desired way to cook them.   Place over rice & drizzle with sauce or serve it on the side.  This goes well with broccoli, fresh green beans or asparagus. 

Note: the sauce is also good served with Chicken or shrimp over rice.  Cut chicken breast in 1 in chunks & coat chicken & shrimp with cornstarch & fry until crisp & chicken is no longer pink.  Place on top of rice & then drizzle with sauce. 

German Bratwurst by Lindsay DeHart courtesy of Taste of Home.com  Paired with Sam Adams October Fest beer

Ingredients:

4 bacon strips, diced

5 uncooked bratwurst links

1 teaspoon cornstarch

1/4 cup chicken broth

2 tablespoons Dijon mustard

1 tablespoon brown sugar

1 tablespoon white wine or additional chicken broth

1 tablespoon cider vinegar

1/8 teaspoon celery seed

Directions:

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use). Drain, reserving 4 tablespoons drippings. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink. Remove and keep warm. Drain skillet.

In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine, vinegar and celery seed to skillet; cook and stir over medium heat until mixture is hot and bubbly.

Gradually add cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes longer or until glazed. Yield: 5 servings.

o    Chocolate mousse  brought by: Lisa Jo paired with Miscato

Ingredients
6 ounces semisweet chocolate
3 large egg whites, at room temperature
1 cup heavy cream, cold
2 large egg yolks
1 ounce tequila
1 bar chocolate
Fresh mint, for garnish
Directions
Put the semisweet chocolate in a large bowl and place in the microwave. Microwave on high for 1 minute, give the chocolate a stir, then microwave for another 30 seconds until completely melted. Set aside.

In clean bowl, beat the egg whites with an electric mixer at high speed until it holds medium peaks. Set aside.

In a chilled clean bowl, beat the cream with an electric mixer at high speed until it holds medium peaks.

Mix the yolks and tequila into the melted chocolate. Fold in 1/3 of the egg whites first to lighten the mixture, add the remaining 2/3 of the egg whites and fold gently to keep the air in the beaten egg whites. Add the whipped cream and fold in gently, taking care not to over mix.

Spoon the mousse into 4 martini glasses. Using a vegetable peeler, shave chocolate on top of the mousse. Garnish with mint. Chill for at least 1 hour or up to a day ahead.

Almond poppy seed bread by Nichole Darting

Bread mix

3 c flour

2 ½ c sugar

1 ½ tsp baking powder

1 tsp salt

1 1/3 c. canola oil

3 eggs

1 ½ c milk

1 ½ Tbsp poppy seeds (optional)

1 ½ tsp vanilla extract

1 ½ tsp almond extract

Glaze:

¾ c powdered sugar

¼ c orange juice

½ tsp vanilla

½ tsp almond extract

Wisk ingredients together & brush over hot bread

Preheat oven to 350

Whisk together flour, sugar, salt, and baking powder.  Add milk, oil, eggs, and poppy seeds & beat at least 1 minute.  Pour batter into greased 9in loaf pan.  Bake for 50-60 min or until toothpick inserted in middle comes out clean. Brush the glaze on bread while still hot & then allow to cool before serving.

Bruschetta by Jen Tecson 

3 Roma tomatoes- seeded and chopped

1/2 red onion chopped

1/2 c mozzarella balls - quartered

1/2 c fresh basil loosely packed- julienned

1 T basil infused olive oil

2 T balsamic vinegar

Salt and pepper

Toss lightly and serve with crackers or toasted bread.

Chicken Marsala by Ariella Walker paired with homemade hard cider

Boneless thin chicken breast

Flour

Oregano, basil & pepper

Egg

Marsala wine

Sliced Mushrooms

Olive oil

Put enough olive oil in sautee pan to coat the bottom & put heat on medium.  Put flour for coating in a bowl and mix in oregano & basil for taste (around ½ tsp each.) in a bowl beat egg.  Dip chicken in egg & then in the flour.  Brown the chicken in the pan for a minute on each side add pepper to taste.  Add the mushrooms and enough wine to ensure it almost covers the chicken.  Turn heat down to medium-low, cover pan, and simmer for around 10 minutes. If the sauce hasn’t thickened up you can mix in a side dish of a little flour & water, then mix in to sauce to thicken.   Serve alone or with pasta & veggies.

International Recipes 20 Sept 2011

Hello everyone, Last night we joined together sharing international recipes.  We had a great time visiting and catching up with what everyone has been up to for the past month while enjoying new foods.  Here are the recipes we shared. Enjoy!

 Ruben Sandwiches brought by Barb Dahl

3-4 lb corned beef roast

Rye pumpernickel swirl bread

Thousand Island dressing

Swiss Cheese slices

Sauerkraut (optional)

1 stick of butter

Place corned beef with juices & spices in crock pot with ½ cup of water.  Cook on high for 4 hours or until cooked through & tender. 

Slice corned beef in thin slices about ¼ in thick. 

On one slice of bread place 1 slice of cheese, beef, sauerkraut, dressing, more cheese & top with second piece of bread.  Butter both sides of sandwich & grill until browned & crisp.  Serve hot with your choice of side.  Make 10 or more sandwiches depending on how much beef you pile on each one. 

Warm German Potato Salad brought by Jen Tecson

10 small to medium red potatoes, skin on (1 to 1.25 lbs.)


5 slices of bacon

1 medium red onion, chopped


1 Tablespoon all-purpose flour


1 Tablespoon granulated sugar


1-½ teaspoons salt, divided use


½ teaspoon freshly cracked black pepper


½ teaspoon dried parsley
 or ½ c fresh

1 Tablespoon whole grain mustard


1/3 cup champagne vinegar


2/3 cup water

Directions

In a large pot combine the whole potatoes, enough water to cover them by two inches and a teaspoon of salt.  Bring the potatoes to a simmer and allow them to cook until they give when pierced with a knife. Drain the potatoes into a colander and let them sit until you are ready to use them.

In a skillet, cook the bacon until it is crisp. Remove the bacon to a paper towel and leave the drippings in the skillet. Saute the onions in the bacon grease until they are tender. Add the flour and stir it completely into the onions. Add the sugar, remaining salt, pepper, parsley and whole grain mustard. Stir to combine. Finally, add the vinegar and water. Stir thoroughly and allow the “gravy” to bubble and cook for two minutes until it is thickened.

Meanwhile, chop the bacon into bite size pieces (I like it chunky) and slice the potatoes into rounds.

Add the potatoes and bacon to the gravy and gently stir the mixture until all of the potatoes are coated. Warm it over a low flame for a few more minutes if you are going to serve it hot. You may serve it immediately, allow it to cool to room temperature, or store it covered in the refrigerator until you are ready to serve it cold.

Notes: You may substitute either white wine vinegar or white distilled vinegar for the champagne vinegar. Also, feel free to double the “wet” (except the onions) part of the recipe if you like a saucier potato salad. Or, you may simply sprinkle a little more vinegar on the finished dish at the end, when you are tweaking the seasonings.

No bacon version

Used ¼ c. oil to cook the onions, and follow with directions above.

Riskrem (Rice Cream) also known as Norwegian ice cream Brought by Deborah Robb

3/4C rice

1t salt

4C milk

1/2C sugar

1/2t almond extract

1 pt. heavy cream, whipped and sweetened to taste

1/2C almonds, chopped

1 almond, whole

Cook rice and salt in milk in double boiler until rice is soft and mixture is thick, about 1-1/2 hours. Add sugar and almond extract. Chill. Add chopped almonds and 1 whole one. Stir in whipped cream. Serve with red fruit sauce.

*This is a Norwegian Christmas dessert. The person that gets the whole almond receives a special present. It would usually be a marzipan pig which represents good luck.

Red sauce recipe

1 pt. raspberries (I think the containers at the commissary are a little less)

1/4C sugar

1/8C OJ

1C water

2T cornstarch

Add the first 3 ingredients to a saucepan. Combine the water and cornstarch and add to the pan. Bring contents to a boil. Simmer for 5 minutes. Puree the sauce in a blender. If you don't want the seeds in the sauce, you can pour it through a fine mesh strainer. Can be used warm or cold.

This is good with chocolate cake, cheesecake, riskrem, stirred into plain yogurt, etc

Cheese & Broccoli Quiche brought by Michelle Henderson

from- The America's test Kitechen Family Baking Book

1 9 inch pie crust (use your favorite recipe or a premade one)

Filling:

5 Large eggs

2 cups half & half

1 Tbsp minced fresh chives

¼ tsp salt

¼ tsp pepper

1 cup shredded cheddar cheese

4 cups cooked bite sized broccoli florets



Preheat oven to 375

Place foil on top of crust & fill with dry beans to weigh down Bake until crust is brown & cooked through 10-20 min. 

Lower the oven temp to 350 & prepare filling (Do Not cool crust before filling)

Wisk eggs, cream, chives, salt & pepper together in large bowl. Stir in cheese until well combined. 

Place the cooked pie crust on a cookie sheet & sprinkle with cooked broccoli then pour egg mix on top.  (you may have extra egg mixture)

Bake about 40-50 minutes or  until the top is lightly browned & the center is set but soft. A knife inserted in the center should come out clean.  Let it cool for at least 1 hour before serving.

Coquito Puerto Rican Eggnog brought by Kelly Hedges



Ingredients:
1 14 oz can cream de coconut
6 egg yokes
3 cans evaporated milk
2 cans condensed milk
1tsp vanilla
1cup water
1 to 2 cinnamon sticks
1 250 ml bottle of choice rum
½ tsp sprinkle cinnamon

Bring water to a boil with the cinnamon sticks (strain water to add to mix.) Stir constantly mixing one ingredient at a time.  When mixing stir till blended well. Use strainer when putting in container & be sure to leave room at the top of container for fermenting.  Chill for at least 2 hours before serving.  This is a family sized batch. 
Note- Kelly found she did not need the entire bottle of rum so add for the strength you would like.

German Apple Strudel brought by Patty Foster



Ingredients :

1 ½ cup apple juice

2 Tbsp cornstarch

1 ½ lb peeled apples sliced

½ cup raisins

3 Tbsp sugar

1 tsp cinnamon

1/3 cup melted butter

3 Tbsp bread crumbs

4 sheets Phylo pastry sheets

Confectioner sugar

Vanilla ice cream

Preheat oven line baking sheet with parchment paper.  In a small bowl combine ¼ cup apple juice with cornstarch, mix until smooth.  Over medium heat cook apples with remaining 1 cup apple juice, raisins, sugar, & cinnamon until apples are tender, about 8 minutes.  Stir cornstarch mixtures & add it the apple mixture & stir until smooth & lump free.  Simmer for 1 more minute, stirring constantly.  Remove from heat & cool. Lay out 1 Phylo sheet on lightly floured surface & brush with melted butter & sprinkle with 1 Tbsp bread crumbs.  Repeat 2 more layers & top with the 4^th sheet.  Spread cooled apple mix on top & evenly leaving ½ inch clean edge on all sides & roll into a log folding edges under.  Place on baking sheet with seam down.  Bake 15-18 minutes or until golden brown.  Cool, sprinkle with powdered sugar & slice serve with ice cream. 

Note- Patty felt it tended to fall apart with only 4 layers of phylo dough.  She ended up wrapping it in a couple extra layers & it turned out tasty.  Keep some extra dough handy in case you have the same problem. 

Recipe club kick off Aug 30 2011

Last night kicked off our first recipe club!  It was a great night!  We enjoy the yummy appetizers & fun conversation.  Here are the recipe’s from last night’s fun.  Enjoy!!

The theme was Appetizers

Honey Chicken Salad By Jen Tecson

4 cups chopped cooked chicken

1 ½ cups diced celery ribs

1 cup sweetened dried cranberries

1 McIntosh or pink lady apple diced

½ cup chopped toasted pecans

1 ½ cups mayonnaise

1/3 cup honey

¼ tsp salt

¼ tsp pepper

Garnish with more pecans

1 head of small endive lettuce for lettuce cups

Stir together chicken, celery, cranberries & apple.  In a separate bowl mix remaining ingredients well for the dressing. Pour dressing over chicken mix & stir together. Top with reaming pecans.

Serve with lettuce cups & crackers or make it into a sandwich. 

Jay's Texas Salsa by Lindsay DeHart

32 oz can diced tomatoes

Less than ½ fist full of fresh cilantro

4-5 whole canned jalapenos with seeds

½ white onion

Lime juice from ½ a lime

3 tsp sugar

1/2  to 1 tsp garlic powder

½ tsp cumin

½ tsp salt

1 tsp black pepper

Putting tomatoes in last throw all ingredients into a blender and pulse off & on until your desired consistency.   Serve with tortilla chips.

Buffalo Chicken Dip by Patty Foster

1 pound shredded cooked chicken

8 oz package cream cheese

8oz shredded cheddar cheese

¾ cup Frank’s ret hot sauce

1 cup ranch

Combine all ingredients in a crock pot on high for 30 minutes.  Add more red hot sauce to taste.  Serve with tortilla chips.

Reba's ripe olive spread by Carol Snyder

1 ½ cups shredded mild cheddar cheese

½ cup mayonnaise

1 cup sliced black olives

½ cup sliced green onions (optional)

½ tsp curry powder

Sliced baguettes about a ¼ in thick

Combine all ingredients in bowl. Spread 1 ½ Tbsp of mix on bread slices then broil for 2 minutes or topping bubbles & bread is toasted. 

Blackberry almond baked brie by Barb Dahl

Pre-heat over to 350

1 sheet puffed pastry defrosted according to package

1 round of brie (alouette baby brie works well)

Blackberry preserves (you can really use any flavor you like or simply squeeze honey on top as well)

Copped raw or smoked almonds

1 egg white

Lay puffed pastry out on a little flour as directed on package.  Place about 3 Tbsp of preserves in the center in a circle not larger than the brie & sprinkle almonds on top.  Place brie on top & add more preserves & almonds to the top of the brie.  Beat the egg white with a fork.  Fold the pastry over the top of the brie brushing with the egg to help it stick.  Make sure the brie is completely covered with the pastry.  Slowly pick it up & put it in a round cake pan, brush completely with the egg yolk & bake for 20-30 min or until the pastry is browned well.  Transfer to a serving dish with a large pancake turner.  It is ideal to let it sit for 20-30 min before serving.  If you cut it when it is too hot all the cheese tends to run out of the pastry.  Serve with water crackers or your favorite appetizer cracker.

Hope to see everyone at our next Recipe Club meeting Sept. 20th 7:00pm The theme will be international.