HAPPY HALLOWEEN from the Lovely Lunch Ladies

 

 

 Cheese Pumpkins made by Kathy

8 Tbsp. smoked cheddar cold-pack cheese food (from 8 oz. container), well chilled
2 tsp. finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leaves

Line small serving plate with waxed paper.  For each pumpkin, roll level Tbsp. cold-pack cheese food into a ball; place on plate.  Refrigerate 10-15 minutes for easier handling.

With end of a toothpick, draw ridges around balls to look like lines on a pumpkin.  Dip bottoms of cheese balls in chopped peanuts.

Just before serving, insert pretzel halves into cheese balls for pumpkin stems.  Decorate with parsley for leaves.  Store pumpkins in refrigerator.

Pumpkin Veggie Tray made by Andrea

1 large bag of baby carrots
1 cucumber
1 small bunch of broccoli
18 black olives

Put carrots in a round platter or arrange on a flat board to make a pumpkin shape.  Add the broccoli for the stem.  Put the olives in triangle shapes for the eyes and nose.  Slice the cucumber and arrange for the mouth.  Serve with dip and enjoy. 

Harvest Salad made by Sandie

10-12 cups of field greens
2/3 cup feta cheese
2/3 cup of pecans (you can toast them, if desired)
2/3 cup dried cranberries
2/3 cup pitted black olives
1 bag dried apple chips.

Wash greens and put in a large bowl.  Add cheese, pecans, cranberries, and olives to top the salad.  Line edge of the bowl with apple chips.  Serve with a vinagerette dressing on the side.

Chicken Portebello made by Lori

Sear chicken in:
  1 Tbsp. garlic
  3 Tbsp. butter
  1/4 cup white wine

Saute portebello mushrooms in garlic and butter

Top chicken with mushrooms and then provalone and mozzarella cheese.
Bake at 350 degrees for 1/2 hour.

 Witches Hat Cookies made by Andrea

1 package of fudge striped cookies
30 candy kisses unwrapped
chocolate frosting
Halloween colored sprinkles

Flip cookies so bottom chocolate side is now the top.  Put a circle of chocolate frosting big enough to hold the candy kiss and leave a little rim.  Put the chocolate kiss in the middle and then put the sprinkles around it. 

 Cupcake Graveyard made by Andrea

Chocolate cake mix
Chocolate frosting
24 Pepperidge Farm Milano cookies
3/4 chocolate crumbs (I used crushed Oreo cookies)
black decorating tube

Make cupcakes according to package decorations.  Frost and sprinkle the crumbs on top.  Write RIP on the Milano cookies and stick into the cupcakes to look like a tombstone.  If you want to make a "graveyard" use extra cookie crumbs between the cupcakes.  

 Dirt Dessert made by Gladys

20 oz. Oreos crushed
1 cup powdered sugar
1/4 cup margarine softened
8 oz. cream cheese

3 1/2 cups milk
2 3 1/2 oz pkgs vanilla instant pudding
12 oz Cool whip

Mix the crushed Oreos, powdered sugar, margarine and cream cheese with mixer until well blended. 
Whip the milk and vanilla pudding until thick and add the Cool whip.
Layer the 2 mixtures into a bowl starting and ending with the cookie mixture. 
Decorate for the season. 

Pumpkin Cheesecake made by Susie

Crust:
1 3/4 cups graham cracker crumbs
3 Tbsp. light brown sugar
1/2 tsp. ground cinnamon
1 stick melted butter

Filling:
3 (8 oz) packages cream cheese at room temperature
1 (15 oz) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 tsp. ground cinnamon
1/8 tsp. fresh ground nutmeg
1/8 tsp. ground cloves
2 Tbsp. flour
1 tsp. vanilla

Crust:  In medium bowl combine the crumbs, sugar and cinnamon.  Add the melted butter.  Press down flat into a 9 inch springform pan.  Set aside.

Filling:  Beat cream cheese until smooth.  Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices.  Add flour and vanilla and beat together until well combined.  Pour into crust.  Spread out evenly and place in oven for 1 hour.  Remove from the oven and let sit for 15 mins.  Cover with plastic wrap and refrigerate for 4 hours.

 Here are some of the Lunch Ladies getting into the spirit of Halloween.  We like to have fun while we feed the residents and hope that they can smile with us.

Sandwich and Salad Lunch Day

Here is a recent picture of the Lovely Lunch Ladies taken on the beautiful grounds of the Ronald McDonald House in Cleveland.

Lori, Stacey, and Andrea have been with the Lovely Lunch Ladies the longest and are starting their 9th year of providing lunches for the residents at this wonderful institution.

Barbecued-Pork Sliders made by Kathy

1 four pound shoulder pork roast
24 small dinner rolls

Spice Rub:
1 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. packed dark brown sugar
1 Tbsp. dry mustard
1 Tbsp. onion powder
1 tsp. dried thyme
1 tsp. dried oregano
salt and pepper
1/2 tsp. cayenne pepper
Sauce Mix:
2 onions, chopped
1 green bell pepper, seeded and chopped
1/2 cup packed dark brown sugar
1/4 cup cider vinegar
1 6-oz can tomato paste
1 1/2 Tbsp. chili powder
3 tsp. Worcestershire sauce
1 tsp. salt
Pickled Onion:
1 Tbsp. sugar
1 tsp. salt
1/2 cup white vinegar
1 red onion, thinly sliced.

Remove skin and excess fat from pork.  Make spice rub:  Combine all ingredients and rub all over the meat.  Place pork on a large plate, cover with plastic wrap and refrigerate for 8 hours or overnight.
Make sauce:  Combine all ingredients in a slow cooker, place pork on top and cook on high for 5 1/2 hours, until meet is tender and can be shredded easily with a fork.
Make pickled onion:  Stir sugar and salt into vinegar until dissolved; stir in onion.  Cover and refrigerate for 2 to 3 hours, stirring ocasionally.
Remove pork fron slow cooker.  Remove 2 cups of sauce.  Shred meat.  Stir pork back into slow cooker, cover and cook for 15 minutes.
To serve put meat and pickled onion on rolls and pass the reserved sauce separately.

 Blossom Stuffed Bread made by Connie

2 cloves garlic, minced
4 Tbsp. butter
1/2 tsp. nutmeg (optional)
2 10 oz. pkgs. frozen chopped spinach, thawed and squeezed dry
1/2 cup plus 2 Tbsp. grated parmesan cheese
salt and pepper
8 oz. roasted red peppers, drained
8 oz. swiss cheese, sliced
4 oz. sandwich pepperoni
1 large round loaf Italian bread
oil ol.

Preheat oven to 350 degrees.  Saute garlic in butter, add nutmeg, spinach and parmesan cheese and toss until the cheese melts.  Season with salt and pepper. Cut the top off the bread, remove and hallow out the inside of bread leaving a 1 inch crust.

Layer as follows:
1/3 swiss cheese
1/2 of the spinach
1/3 swiss cheese
1/2 pepperoni
red peppers
1/2 pepperoni
1/3 swiss cheese
1/2 spinach
remaining swiss cheese
Replace top and rub with olive oil.  Wrap in foil and bake at 350 for 25 mins.  Cool.  Serve at room temperature cut into wedges.  Serves 8.

Cooks note:  This is the basic recipe but I always find that I ned more cheese and pepperoni to make a nice full loaf.  I did not use nutmeg in the loaf I served at Ronald McDonald House.

Orange Tapioca Salad made by Andrea

3 cups water
1 (3 ounce) package orange flavored gelatin mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3 ounce) package tapioca pudding mix
1 (15 oz) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) tub frozen whipped topping, thawed

Bring the water to a boil in a large saucepan.  Whisk in the orange gelatin, vanilla pudding, and tapioca pudding mix.  Return to a boil and cook for 1 minute, stirring constantly.  Remove from the heat and allow to cool completely.  Fold in the mandarin oranges, pineapple, and whipped topping.  Transfer to a serving bowl and refrigerate for at least 2 hours.  You may garnish with some oranges if desired.

 Pumpkin -Maple Bread Pudding made by Connie

Butter flavored nonstick cooking spray
1 loaf cinnamon swirl bread, cut into 1/2 inch cubes
1/2 cup chopped pecans
1 1/4 cup milk
1/2 cup cream
4 eggs
2 teaspoons pumpkin pie spice
1/2 cup real maple syrup
1 15 oz. can solid pack pumpkin

Preheat oven to 350 degrees.  Spray a 3 quart casserole with nonstick spray and toss the bread and pecans in the casserole dish.  Whisk together the remaining ingredients and pour over the bread.  Press down to cover the bread and soak at least one hour - I let mine soak overnight.  Bake pudding for one hour or until knife inserted into the center comes out clean.  Toppings could include hard sauce, caramel sauce, powdered sugar or shipped cream. 

Asian Inspired Feast

 

Shrimp Egg Foo Yung made by Stacey

8 ounces fresh bean sprouts, rinsed and drained
1 cup cooked small shrimp
8 eggs, beaten
1 (4.5 ounce) can sliced mushrooms
2 large green onions, chopped
1/2 teaspoon salt
3 Tablespoons vegetable oi
l
1 1/2 cups chicken broth
2 Tablespoons soy sauce
1/4 teaspoon salt
ground white pepper, to taste
2 Tablespoons cornstarch
2 Tablespoons cold water

In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt.  Mix thoroughly.
Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in.  Add oil and turn heat back to med-high.  Pour in 1/2 cup of egg mixture into pan.  Push cooked egg up over shrimp with a spatula to form a patty.  Fry until golden brown, turning once, about 4 minutes.
Repeat with remaining egg mixture.  If you need to, add more oil.  Keep patties warm.
In a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste.  Bring to a boil.  Mix cornstarch and water; stir into broth mix.  Cook and stir until thickened (about 10 secs).  Pour over patties.

Won Ton Salad made by Kathy

1 green onion (white part and 2 inches of green), coarsely chopped
1 large garlic clove, quartered
1/4 cup white wine vinegar
1/4 cup soy sauce
2 Tablespoons sugar
1 teaspoon dry mustard
3/4 teaspoon minced peeled fresh ginger
1/2 teaspoon Worcestershire sauce
3/4 cup peanut oil
2 Tablespoons oriental sesame oil
1/4 cup sesame seeds, toasted

3/4 pound cooked chicken breast meat, cut into 1 inch pieces
3/4 pound smoked ham, cut into matachstick-size strips
1 1/2 cups drained canned sliced water chestnuts
1 small head red leaf lettuce, torn into bite-size pieces
1 small head romaine lettuce, torn into bite-size pieces
1 pound fresh spinach, torn into bite-size pieces
1/2 cup bean sprout

vegetable oil
20 won ton wrappers (about 4 ounces), cut into 1/2 inch wide strips

For Dressing:  Mince onion and garlic in processor.  Blend in vinegar, soy sauce, sugar, mustard, ginger and Worcestershire.  With machine running, gradually add both oils, then sesame seeds.

Comtine chicken, ham, water chestnuts, all the lettuce and spinach in a large bowl.  Toss with enough dressing to coat.  Top with bean sprouts, then the won ton strips.  Serve, passing the remaining dressing separately.

Heat vegetable oil in deep fryer or heavy deep skillet to 375 degrees.  Add won ton wrappers in batches and cook until golden brown about 1 minute.

Fried Rice made by Kathy

1/3 cup plain vegetable oil
1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
1 onion, diced
salt and pepper
3 cloves garlic, finely chopped
2 inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
small amount snow peas
soy sauce just to moisten
4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Heat a large heavy-bottomed nonstick skillet over high heat.  When hot add 1 Tablespoon of the oil.  Add the meat and cook stirring occasionally until lightly browned.  Add the onions and season with salt and pepper.  Cook for 1-2 minutes until the onion is fragrant.  Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds.  Add the frozen vegetables.  Cook until just defrosted but still crisp.  Transfer contents of the skillet to a large bowl.

Return the pan to the heat and add 2 more Tablespoons of oil.  Add the eggs and season with salt and pepper.  Stir the eggs constantly and cook until almost set but still moist, then transfer eggs to the bowl.  Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil.  Add the rice to the pan and use a spoon to break up any clumps.  Season with salt and pepper and stir-fry the rice to coat evenly with oil.  Stop stirring, then let the rice cook undisturbed until it gets slightly crispy, about 2 minutes.  Stir the rice again, breaking up any new clumps.  Add the scallion greens.  Transfer to the bowl.  Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary.  If dry add some soy sauce.

Apricot Chicken made by Andrea

6 skinless, boneless chicken breast halves  (I cut into pieces to serve a group)
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 ounce) bottle Russian-style salad dessing
1 cup apricot preserves

Preheat oven to 350 degrees.  Place the chicken in a 4 quart casserole dish.  Mix the soup mix, dressing, and preserves together and pour over the chicken.  Cover the dish and bake for 1 hour.  Serve over rice.

Chow Mein Haystacks made by Andrea

1 (11 ounce) package butterscotch flavored morsels
3/4 cup creamy peanut butter
2 (5 ounce) cans chow mein noodles
1 1/2 cups miniature marshmallows
4 ounce peanuts

Line baking sheets or trays with waxed paper.  Microwave the morsels for about 1 minute and stir.  Microwave at additional 10-20 second intervals, stirring until smooth.  Stir in the peanut butter until well blended.  Add the chow mein noodles, marshmallows, and peanuts and toss until coated.  Drop by rounded Tablespoons onto prepared baking sheets.  Refrigerate until ready to serve.

Crunchy Noodle Salad made by Connie

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 Tbsp. dark sesame oil
1 Tbsp. honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 Tbsp. toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, thinly sliced
4 scallions sliced diagonally
3 Tbsp. chopped fresh parsley

Cook spaghetti according to package directions then drain and set aside.  In another pot of boiling salted water add the sugar peas and cook for 3-6 minutes until crisp and tender.  Remove from water and immerse in ice water to stop cooking and preserve the color and then drain. 

For the dressing whisk together the oil, rice wine vinegar, soy sauce, sesame oil, money, ginger and 2 Tbsp. sesame seeds with peanut butter in a bowl.  Pour over the spaghetti and vegetables in a large bowl, add the parsley and remaining sesame seeds and toss.  Serve at room temperature.