SOUP'S ON!

 Every time we prepare a luncheon at the Ronald McDonald we present deviled eggs.  They are actually known as "angel eggs" here because a very beloved janitor who passed away a few years ago told us only "angels" could make them so well.  We each have our way of preparing them but they are usually the first empty serving platter on the buffet.  I made these by using mayo, pickle relish, and horseradish.

Spinach and Crab meat Sandwiches made by Stacey

8 oz. cream cheese, softened
3 Tbsp. mayo
lemon juice
7 oz. package imitation crab meat
Old bay Seasoning
Diced onions
spinach leaves
small pita pockets cut in half

Mix the cream cheese, mayo, lemon juice, crab meat, Old Bay, and the onions together.  Put into the pita pockets adding the spinach leaves. 

 Chicken Tortilla Soup made by Andrea

1 can black beans (rinsed and drained)
14 oz. can low sodium chicken broth
16 oz. can fat free refried beans
1 1/2 cups frozen corn
3/4 cups chunky salsa (use whatever heat you like - I use medium)
3/4 - 1 cup cooked cubed chicken (I use a purchased rotisserie chicken)
1/4 cup water
Chili powder to taste
cumin to taste
cilantro to taste

Mix all the above together and put in a crock pot and cook for 3 to 4 hours on low.  Note:  I always double this recipe as it freezes well and fills my crock pot perfectly.

Serve with the following garnishes of your choice on the side:  chilies, shredded cheese, sour cream, broken  tortilla chips, and guacamole.

 Seafood Bisque made by Lori

2 large cans of tomato soup
2 large cans of cream of mushroom soup
1 sauteed onion
one large half and half (2 pints)
1 Tbsp Worcestershire sauce
1 can of Maryland crab
1 package of clean, shelled, and deveined shrimp

Mix all ingredients in a large pan.  Simmer and serve.  It can be reheated in a crock pot later.


 

 

Zucchini Basil Soup made by Diane

2 pounds zucchini, trimmed and cut crosswise into thirds

3/4 cup chopped onion

2 garlic cloves, chopped

1/4 cup olive oil

4 cups water, divided

1/3 cup packed basil leaves

Equipment - an adjustable blade slicer fitted with 1/8 inch julienne attachment

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 tsp. salt and drain in a sieve until wilted, at least 20 mins.  Coarsely chop remaining zucchini.  Cook onion and garlic in oil in a 3-4 quart heavy saucepan over mediun-low heat, stirring occasionally, until softened, about 5 minutes.  Add chopped zucchini and 1 tsp salt and cook, stirring occasionally for 5 minutes.  Add 3 cups water and simmer, partially covered, until tender, about 15 minutes.  Puree soup with basil in 2 batches in a blender.  (use caution when blending hot liquids.)  Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute.  Drain in a sieve set over a bowl (use liquid to thin soup if necessary).  Season with salt and pepper.  Serve in shallow bowls with julienned zucchini mounded on top. 

  

Turkey Rice Soup made by Stacey

This soup only requires 3 ingredients.  Cook the turkey and dice the amount you want to use.   Save the broth and add the amount you would like.  Next add basmatti rice to your liking.

 

White Turkey Chili made by Stacey

1 Tbsp stick margarine or butter

1 1/2 cups chopped onion

1/2 cup chopped celery

1/2 cup chopped red bell pepper

1 Tbsp. minced seeded jalapeno pepper

1 garlic clove, minced

3 cups chopped cooked turkey (about 15 ounces)

2 (19 oz) cans cannelloni beans or other white beans, drained and divided

2 (16 oz) cans fat-free, less-sodium chicken broth

1 (4.5 oz) can chopped green chilies

1 cup frozen whole-kernel corn

1 1/2 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. salt

1/4 tsp. black pepper

1 cup 1% low-fat milk

1/2 cup chopped fresh cilantro

Melt the margarine in a large dutch oven over medium-high heat.  Add onion and the next 4 ingredients (onion through garlic), and saute 5 minutes.  Add turkey, 1 1/2 cups beans, broth, and the next 6 ingredients (broth through black pepper), and bring to a boil.  Cover, reduce heat and simmer 15 minutes.  Mash the remaining beans.  Add them along with the milk to the turkey mixture.  Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently.  Stir in the chopped cilantro.  Yields 11 one-cup servings.

Italian Wedding Soup made by Sandi

1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 Tbsp. dried bread crumbs
1 Tbsp. grated parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole or spinach
1 cup uncooked orzo pasta
1/3 cup finely chopped carrots

In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4 inch balls.  In a large saucepan, heat broth to boiling; stir in escarole or spinach, pasta, carrot, and meatballs.  Return to a boil; reduce the heat to medium.  Cook at slow boil for 10 minutes or until pasta is tender to bite.  Stir frequently to prevent sticking.  Serve with additional grated parmesan cheese sprinkled on top. 

 Chocolate Hash made by Andrea

 1 (12 oz) package chocolate chips
2 Tbsp. water
1 cup chopped pecans
1 pt. shipping cream
4 eggs
4 Tbsp. sugar
1/2 tsp. salt
1 tsp. vanilla
1 angel food cake

Break angel food cake into chunks and put aside.  Melt the chocolate chips in 2 Tbsp. water.  Separate egg yolks from egg whites.  Beat 4 egg yolks and add 2 Tbsp. sugar.  Add to the hot chocolate mixture.  Beat 4 egg whites until frothy and add 2 Tbsp sugar and fold into the chocolate mixture.  Stir in 1 cup chopped pecans, 1/2 tsp. salt, and 1 tsp. vanilla.  Whip 1 pint cream and fold into chocolate mixture.  Grease a 1 1/2 x 13 1/2 pan.  Arrange cake chunks and chocolate mixture into layers.  Chill overnight.  Serves 16. 

 Hershey's Especially Dark Chocolate Cake made by Connie

2 cups sugar
1 3/4 cup flour
3/4 cup herskey's dark cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water

Preheat oven to 350 degrees and grease and flour 2 9 inch cake pans.  Stir together dry ingredients.  Add oil, milk, eggs, and vanilla and beat on medium speed for 2 minutes.  Stir in the boiling water - batter will be thin.  Pour into pans and bake for 30-35 minutes.  Cool 10 minutes, remove from pans and cool before frosting.

Especially Dark Frosting

1 stick butter or margarine
2/3 cup dark cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla

Melt butter and stir in cocoa, add milk and sugar alternately until desired consistency and add vanilla.  Makes about 2 cups frosting.

ALOHA!!! IT 'S A LUAU IN CLEVELAND IN SNOWY JANUARY!!!

We decided we needed some sunshine in January so we created our own with a luau complete with decorations and Hawaiian food.  Hope you will enjoy a break from winter as all of us did. 

Spinach Balls by Lois

2 packages chopped spinach , cooked and pressed dry
8 oz. crumb style herb stuffing
2 small onions, chopped finely
2 beaten eggs
3/4 cup melted margarine
1/2 cup grated parmesan cheese
1 tsp. garlic salt
1/2 tsp. tabasco (opt)
1/2 tsp. black pepper

Mix all ingredients together and shape into one inch balls.  Freeze.  Bake frozen on ungreased cookie sheet at 350 degrees for 10-12 minutes.

Layered Maui Salad made by Andrea

2 limes

1/2 cup bottled Asian sesame-ginger salad dressing

2 cups packaged shredded carrots

2 cups packaged shredded red cabbage

2 mangoes, seeded and cut into 3/4" chunks

1 head Boston lettuce, (5 oz) torn into pieces, (6 cups)

1 cup wide Chinese fried chow mien noodles - broken into pieces

4 scallions, sliced

1/3 cup dry-roasted macadamia nuts, chopped

OPTIONAL - 1 rotisserie chicken (1 1/2 lbs) skin removed and sliced (3 cups)

Grate 1 Tbsp. lime zest and squeeze 1 Tbsp. juice from the limes.  Combine with the dressing.  Separately toss the carrots, chicken, and cabbage with 1/3 of the dressing.  

Layer the lettuce, carrots, chicken, cabbage, mango, noodles, scallions, and nuts in a 13 cup trifle dish or straight-sided glass bowl. 

Hawaiian Pineapple Chicken made by Stacey

3 Tbsp. vegetable oil

2 cups cooked, boned chicken, cut into small chunks

1/2 cup scallions, finely sliced

1/2 cup celery, diced

2 Tbsp. soy sauce

1/2 cup macadamia or Brazil nuts, chopped

1/2 tsp. sugar

1/2 cup chicken stock

1 cup fresh pineapple, cut into chunks

Heat oil in wok or skillet and saute the chicken, scallions, and celery for 3 mins.  Stir in the soy sauce, nuts, sugar and chicken stock.  Cover and simmer for 5 minutes.  Add the pineapple and simmer for another 3 minutes.

BBQ Pork Tenderloin with Pineapple made by Kathy

I apologize that I did not get a picture of this delicious dish but wanted to share it anyway.  

2 pork tenderloins (12 - 16 oz each)

1 can (6 oz) pineapple juice (3/4 cup)

3 Tbsp. soy sauce

2 Tbs. minced fresh garlic

2 Tbsp. minced fresh ginger

1 1/2 tsp. coarse salt (kosher)

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. ground black pepper

2 cups peeled and cubed fresh pineapple (1-inch pieces)

Place pork tenderloins in a resealable plastic bag and set aside.  in small bowl combine the marinade ingredients and pour over pork.  Seal bag and refrigerate for at least 1 hour and up to 24 hours to enhance the flavor.  Heat oven to 400 degrees and coat a large roasting pan with cooking spray.  Roast pork and pineapple 25 mins until a meat thermometer reads 160 degrees ( pork with be slightly pink in the center).  Let stand for 5 minutes before slicing crosswise into 1/2 inch thick slices.

You may also grill the pork.  When ready to grill remove the pork from the marinade and place on the grill.  Cook, covered for about 10 minutes per side or until the internal temp of the pork is 160 degrees

Pineapple Bake made by Lori

2 cans crushed pineapple

1 stick melted butter

3 beaten eggs

1 cup sugar

10 cubes white bread

Place cubed bread at the bottom of a pyrex baking dish.  Pour pineapple over the top.  Beat the eggs, sugar, and butter together and pour over the top.  Bake for 40 minutes at 350 degrees.

Chicken Rice  Casserole made by Barb

6 cooked chicken breasts, shredded

2 cups celery, sauteed

2 cups cooked rice

1 Tbsp. chopped onion

1 1/2 cup Hellman's mayonnaise

1 can cream of chicken soup

Topping:

1 cup corn flakes, crushed

1/2 cup slivered almonds

2 Tbsp. butter, melted

Mix the mayo and soup and then add the chicken, celery, rice, and onion.  Put into a 9 x 13 casserole pan and add the topping ingredients.  Bake at 357 degrees for 30 minutes.  

Spicy Eggplant by Diane

2 Tbsp vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 Tbsp vegetable oil
2 onions, thinly sliced
1 Tbsp minced garlic
2 Tbsp soy sauce
2 Tbsp water
1 1/2 Tbsp oyster sauce
1 Tbsp chili garlic sauce
1 tsp white sugar
ground black pepper to taste
1/2 tsp asian toasted sesame oil

Heat 2 Trsp oil in a large skillet or wok over medium-high heat until almost smoking.  Cook and stir the eggplant cubes until they begin to brown for 3-5 minutes.  Remove the eggplant with a slotted spoon, and set aside.  Heat 2 more Tbsp of oil in the skillet over medium-high heat and cook and stir the onions just until they begin to soften, about 30 secs.  Stir in the garlic, and cook and stir an additional 30 secs.  Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper and stir to form a smooth sauce.  Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the lizqid has been absorbed, about 5 mins.  Drizzle sesame oil over the dish, and give one final brief stir to combine. 

Hawaiian Jello Cream Cake made by Sandi

1 1/2 sticks butter

1/2 cup brown sugar, packed

1 1/2 cup flour

1 cup nuts

1 small package lemon jello

1 cup hot water

3/4 cup sugar

1 (8 oz) package cream cheese

1 small carton whipping cream

1 large package cherry jello

3 cups hot water

Cream together the butter and brown sugar and add the flour nuts.  Press dough into a buttered 9 x 13 pan.  Bake for 10 mins at 375 degrees or until crust is brown.  Dissolve small package of lemon jello with 1 cup of hot water.  Let cool.  Cream together the sugar and cream cheese.  Whip up 1 small whipping cream, and add to cream cheese mixture.  Add cooled jello into cheese mixture.  Pour on the cooled crust then chill.  For topping mix large cherry jello and 3 cups of hot water.  Pour onto top of cheese mixture and chill completely.

Coconut Cake made by Susie

Make a Duncan Hines white cake with a mix as directed on the package and cool.  Make the cream cheese frosting by mixing 2-8 oz packages cream cheese with 2 sticks of softened butter and 2 cups of powdered sugar.  Cream until smooth and frost cooled cake.  Sprinkle toasted coconut and chopped pecans all over the cake. 

Chocolate Mousse Pie made by Lori

1 container of cool whip

1 cup sugar

1 8 oz. cream cheese

24 Oz's. chocolate morsels, melted

1 Tbsp. oil

One Oreo crust

Mix cool whip, cream cheese, and sugar together.  Melt 24 Oz's. of chocolate in microwave with 1 Tbsp. oil.  Mix the chocolate mixture with the Cool Whip mixture and pour into the Oreo crust.  Chill. 

Beach Cupcakes made by Andrea

Use any cupcakes you desire and decorate in the following way:

Frost half of the cupcakes with white frosting and sprinkle brown sugar over to look like sand.  Use vanilla frosting colored with blue to make the water.  Frost the other half of the cupcakes with the blue and fluff it up to look like waves coming in.  Add a paper umbrella for a beach umbrella and a round piece of candy or gum to look a beach ball.  (I used jaw breakers)