Appetizer - Lynlee
Hummus and Bread
Salad
Cranberry and Sweet Almond Salad:
Mixed Greens
Cranberries
Sweet Almonds (brown with sugar over high heat while stirring constantly - take off quickly and place on plate to cool before they burn!)
Dressing:
1/4 C Cider vinegar
1/4 C White wine vinegar (I used regular, but white wine is MUCHO better)
1/2 C sugar
1 T poppy seeds
2 t minced onion
1 t paprika
1/2 C vegi oil
Blend vinegars, sugar, paprika, onion together and while running slowly pour in oil. Blend until well together then stir or shake in poppy seeds. Toss into salad and serve immediately.
Bread - Kerri
Banana Bread
Main Dish - Sarah
Favourite Pork Tenderloin!
Side Dish - Lindsay
Smashed Potatoes
2lbs red bliss potatoes, unpeeled and scrubbed
Salt
1 bay leaf
4 T unsalted butter, melted and warm
1/2 C cream cheese (4 oz) at room temp
Ground black pepper
3 T chopped fresh chives
Dessert - Patrice
Milk Chocolate Toffee Cream Pie
Thursday, May 29, 2008
April 22nd - Judy's Place
Yummy food and lots of fun!
Appetizer - Joleen
Peachy Cream Cheese Jalapeno Spread
1/4 C Peach of Apricot preserves
1/2 Red jalapeno chile, seeded and finely chopped
1/2 Green jalapeno chile, seeded and finely chopped
1/2 Habanero pepper, seeded and finely chopped
1 8 oz pkg Cream Cheese
Assorted crackers or cocktail breads
MIX preserves, chiles, and peppers and POUR over cream cheese on plate. SERVE over crackers.
Soup - Lynlee
Potato Soup
Drink - Patrice
Punch
1 46 oz can pineapple juice
1 12 oz can frozen orange juice
1 12 oz frozen yellow lemonade
5 pureed bananas
1 C (or less) sugar
2 C water
1 2 liter bottle Sprite or 7-up
Mix and divide into two portions (gallon freezer bags work well). Combine contents of each bag (while still mostly frozen) with a 2 liter bottle of 7-up or Sprite. Fills punch bowl twice.
Salad- Tammy
Main Dish - Kerri
Salmon Sauce
3 Tbsp. olive oil
1 Tbsp. horseradish (horseradish sauce is a little diluted, but can still work--look for the stuff that just says horseradish)
1 Tbsp. soy sauce
1 clove minced garlic (for recipe club I had used 2)
1/2 tsp. salt
1/4 tsp. ground black pepper
Whisk together. Pour over salmon and bake @ 425 degrees for 13-15 minutes.
Horseradish Sauce
3/4 c. sour cream
1/4 c. mayonnaise
2 Tbsp. horseradish
2 Tbsp. fresh basil (or 1/2 tsp. dried)
1 Tbsp. fresh lemon juice
1 tsp. soy sauce
Serve with salmon or roast beef.
Side Dish - Sarah
Rice
1 medium onion, diced
2 cloves garlic, minced
1 t thyme
1 t rosemary
2 cups rice
4 cups chicken broth
salt and pepper to taste
2 T olive oil
Heat oil over med high heat and saute onion until translucent. Add garlic and heat through. Add rice and heat until almost clear, about two minutes. Add thyme, rosemary, salt and pepper and chicken broth and bring to a boil. Reduce heat to low and cover for about ten minutes. Fluff with a fork and serve immediately.
Dessert - Becky
Black Forest Trifle
Chocolate cake mix
Instant chocolate pudding
1 1/2 C Milk
1 1/2 C Cool whip thawed
1 can cherry pie filling 1 C whipping cream
1/2 t almond extract
Day before - make up hald of a chocolate cake mix according to the directions on the box.
Day of - cube cake and place in a glass bowl or trifle dish. Mix 1 (3 oz) package instant chocolate pudding with 1 1/2 C milk. Allow to set about two minutes. Take out 1/2 of the pudding and set aside. Into the first 3/4 C of pudding fold in 1 1/2 C cool whip. Spread over cake cubes. Top with remaining cake cubes and top with second amount of pudding. Top with can of cherry pie filling, allowing several for garnish. Fridge for about four hours. Just before serving, whip cream with a little sugar and almond extract. Spread over cherry layer and garnish with about seven cherries. Serves about 8 - 10.
Appetizer - Joleen
Peachy Cream Cheese Jalapeno Spread
1/4 C Peach of Apricot preserves
1/2 Red jalapeno chile, seeded and finely chopped
1/2 Green jalapeno chile, seeded and finely chopped
1/2 Habanero pepper, seeded and finely chopped
1 8 oz pkg Cream Cheese
Assorted crackers or cocktail breads
MIX preserves, chiles, and peppers and POUR over cream cheese on plate. SERVE over crackers.
Soup - Lynlee
Potato Soup
Drink - Patrice
Punch
1 46 oz can pineapple juice
1 12 oz can frozen orange juice
1 12 oz frozen yellow lemonade
5 pureed bananas
1 C (or less) sugar
2 C water
1 2 liter bottle Sprite or 7-up
Mix and divide into two portions (gallon freezer bags work well). Combine contents of each bag (while still mostly frozen) with a 2 liter bottle of 7-up or Sprite. Fills punch bowl twice.
Salad- Tammy
Main Dish - Kerri
Salmon Sauce
3 Tbsp. olive oil
1 Tbsp. horseradish (horseradish sauce is a little diluted, but can still work--look for the stuff that just says horseradish)
1 Tbsp. soy sauce
1 clove minced garlic (for recipe club I had used 2)
1/2 tsp. salt
1/4 tsp. ground black pepper
Whisk together. Pour over salmon and bake @ 425 degrees for 13-15 minutes.
Horseradish Sauce
3/4 c. sour cream
1/4 c. mayonnaise
2 Tbsp. horseradish
2 Tbsp. fresh basil (or 1/2 tsp. dried)
1 Tbsp. fresh lemon juice
1 tsp. soy sauce
Serve with salmon or roast beef.
Side Dish - Sarah
Rice
1 medium onion, diced
2 cloves garlic, minced
1 t thyme
1 t rosemary
2 cups rice
4 cups chicken broth
salt and pepper to taste
2 T olive oil
Heat oil over med high heat and saute onion until translucent. Add garlic and heat through. Add rice and heat until almost clear, about two minutes. Add thyme, rosemary, salt and pepper and chicken broth and bring to a boil. Reduce heat to low and cover for about ten minutes. Fluff with a fork and serve immediately.
Dessert - Becky
Black Forest Trifle
Chocolate cake mix
Instant chocolate pudding
1 1/2 C Milk
1 1/2 C Cool whip thawed
1 can cherry pie filling 1 C whipping cream
1/2 t almond extract
Day before - make up hald of a chocolate cake mix according to the directions on the box.
Day of - cube cake and place in a glass bowl or trifle dish. Mix 1 (3 oz) package instant chocolate pudding with 1 1/2 C milk. Allow to set about two minutes. Take out 1/2 of the pudding and set aside. Into the first 3/4 C of pudding fold in 1 1/2 C cool whip. Spread over cake cubes. Top with remaining cake cubes and top with second amount of pudding. Top with can of cherry pie filling, allowing several for garnish. Fridge for about four hours. Just before serving, whip cream with a little sugar and almond extract. Spread over cherry layer and garnish with about seven cherries. Serves about 8 - 10.
Tuesday, March 25, 2008
March 11th - Patrice's Place
What a great dinner group we had! It was all wonderful food that mostly seemed to fall in the Asian category - not even planned! Following are the recipes:
Appetizer - Spinach Dip
Spinach Dip from Beck
2 cups mayo- not Miracle whip
1 pkg. chopped spinach thawed
10 oz.1/4 bottle of chopped chives
1 1/2 tsp. pepper1 tsp. salt
1 1/2 tsp Accent
Mix altogether and put in the fridge until ready to use. I put mine in the blender and blend it up so that all of it gets mixed really well. Serve with all sorts of veggies.
Soup - Japanese Soup
Salad - Ramen Royale Salad
2 (3 oz) packages pareve chicken ramen soup mix
2 cups red or green cabbage, shredded
1 cup carrots, shredded
4 green onions, chopped
2 T sesame seeds
1/2 cup mandarin oranges
2 T unsalted sunflower seeds, shelled
1/3 cup sugar
1/3 cup oil
1/2 t mustard powder
salt and pepper to taste
Juice from 1 lime
1 ramen seasoning packet
1/2 cup almonds or pine nuts, slivered
1/2 c mozarella or provolone cheese (optional)
~Cook ramen noodles but do not add seasoning. Dran and place in large salald bowl. Add cabbage, onions, sesame seeds, oranges and sunflower seeds. Toss to combine. In a mixing bowl, combine sugar, oil, mustard powder, salt, pepper, lime juice, and one ramen seasoning packet. Whisk dressing them pour over noodle mixture. Just before serving, sprinkle with nuts and cheese.
Side Dish - Green Beans
Bread - Mellisa Leuck Rolls (9 rolls)
1 C Warm Water
3 1/2 Tbsp Sugar
2 t yeast
~Mix to activate yeast
3 C Flour
1 t kosher salt
3 Tbsp butter or olive oil
~Rise to double then punch down and form, rise again then bake at 350 for 20 mins.
Main Course - Hawaiian Meatballs
Dessert - Berry Delight (Serves 15) Monica Parkinson
1 ½ C Graham Cracker Crumbs
¼ c Sugar
1/3 C Melted Butter
8 oz Cream Cheese, softened
¼ C Sugar
2 T Milk
3 ½ C Cool Whip
2 pts Strawberries, hulled and halved – or other fruit!
1 6 oz pkg vanilla pudding
2 ½ C cold milk
~Combine crumbs, ¼ c sugar and melted butter. Press into 13x9 inch pan, chill.
~Beat cream cheese with ¼ c sugar and 2 T milk until smooth. Fold in half of the cool whip. Spread over crust. Arrange fruit in even layer. ~Prepare pudding with 2 ½ cups milk. Pour over strawberries. Chill several hours or overnight. Before serving, spread remaining cool whip over pudding.
Appetizer - Spinach Dip
Spinach Dip from Beck
2 cups mayo- not Miracle whip
1 pkg. chopped spinach thawed
10 oz.1/4 bottle of chopped chives
1 1/2 tsp. pepper1 tsp. salt
1 1/2 tsp Accent
Mix altogether and put in the fridge until ready to use. I put mine in the blender and blend it up so that all of it gets mixed really well. Serve with all sorts of veggies.
Soup - Japanese Soup
Salad - Ramen Royale Salad
2 (3 oz) packages pareve chicken ramen soup mix
2 cups red or green cabbage, shredded
1 cup carrots, shredded
4 green onions, chopped
2 T sesame seeds
1/2 cup mandarin oranges
2 T unsalted sunflower seeds, shelled
1/3 cup sugar
1/3 cup oil
1/2 t mustard powder
salt and pepper to taste
Juice from 1 lime
1 ramen seasoning packet
1/2 cup almonds or pine nuts, slivered
1/2 c mozarella or provolone cheese (optional)
~Cook ramen noodles but do not add seasoning. Dran and place in large salald bowl. Add cabbage, onions, sesame seeds, oranges and sunflower seeds. Toss to combine. In a mixing bowl, combine sugar, oil, mustard powder, salt, pepper, lime juice, and one ramen seasoning packet. Whisk dressing them pour over noodle mixture. Just before serving, sprinkle with nuts and cheese.
Side Dish - Green Beans
Bread - Mellisa Leuck Rolls (9 rolls)
1 C Warm Water
3 1/2 Tbsp Sugar
2 t yeast
~Mix to activate yeast
3 C Flour
1 t kosher salt
3 Tbsp butter or olive oil
~Rise to double then punch down and form, rise again then bake at 350 for 20 mins.
Main Course - Hawaiian Meatballs
Dessert - Berry Delight (Serves 15) Monica Parkinson
1 ½ C Graham Cracker Crumbs
¼ c Sugar
1/3 C Melted Butter
8 oz Cream Cheese, softened
¼ C Sugar
2 T Milk
3 ½ C Cool Whip
2 pts Strawberries, hulled and halved – or other fruit!
1 6 oz pkg vanilla pudding
2 ½ C cold milk
~Combine crumbs, ¼ c sugar and melted butter. Press into 13x9 inch pan, chill.
~Beat cream cheese with ¼ c sugar and 2 T milk until smooth. Fold in half of the cool whip. Spread over crust. Arrange fruit in even layer. ~Prepare pudding with 2 ½ cups milk. Pour over strawberries. Chill several hours or overnight. Before serving, spread remaining cool whip over pudding.
February 12th - Becky' Place
Appetizer - Patrice
Touchdown Taco Dip
1 large can refried beans
1 8 oz pkg cream cheese
1 C sour cream
2 T taco seasoning or other southwest seasoning mix
2 garlic cloves, pressed
1/2 C shredded cheddar cheese
1/2 C olives, sliced 1 medium tomato, seeded and diced
1/4 C thinly sliced green onions with tops
2 T fresh cilantro or parsley, chopped
Tortilla chips
PREHEAT oven to 350. Spread refried beans over bottom of dish. Combine cream cheese, sour cream, taco seasoning, and garlic. Mix well. Spread Cream cheese mixture evenly over beans. Sprinkle grated cheese on top. Bake 15 - 18 minutes or until hot. Sprinkle olives, tonato, onions and cilantro over dip. Serve with tortilla chips.
Touchdown Taco Dip
1 large can refried beans
1 8 oz pkg cream cheese
1 C sour cream
2 T taco seasoning or other southwest seasoning mix
2 garlic cloves, pressed
1/2 C shredded cheddar cheese
1/2 C olives, sliced 1 medium tomato, seeded and diced
1/4 C thinly sliced green onions with tops
2 T fresh cilantro or parsley, chopped
Tortilla chips
PREHEAT oven to 350. Spread refried beans over bottom of dish. Combine cream cheese, sour cream, taco seasoning, and garlic. Mix well. Spread Cream cheese mixture evenly over beans. Sprinkle grated cheese on top. Bake 15 - 18 minutes or until hot. Sprinkle olives, tonato, onions and cilantro over dip. Serve with tortilla chips.
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