2 cans crescent rolls
2 pounds corn beef, sliced
1 pound swiss cheese
32 oz. sauerkraut , drained
1 bottle thousand island dressing (16 oz)
Lay out the crescents and place sliced corn beef on top. Place a slice of swiss cheese on top of that. Spoon a Tbsp. of sauerkraut with thousand island dressing mixed in. Wrap the crescent and bake for 12 minutes at 350 degrees until golden brown.
1 1/2 pounds potatoes
1/2 cup milk
4 to 6 green onions, chopped
1 1/2 cups boiled green cabbage, finely chopped
1 Tbsp. butter
1 Tbsp. chopped parsley
iodized salt and black pepper to taste
2 or 3 pats butter
Peel potatoes and steep in cold water for 1 hour. In a large kettle, cover potatoes with cold, salted water. Boil until tender. Drain well. Return pot to low heat for a few minutes. Mash potatoes. In a small saucepan, bring milk just to a boil to scald; stir hot milk into potatoes. Gently fold in green onions, cabbage, butter, parsley, and the salt and pepper. On a serving dish, form potatoes into a mound. While hot, make a hole in top of potatoes and drop in remaining pats of butter. Makes 6 servings.
4 cups bread flour
1 Tbsp. double-acting baking powder
1 tsp. salt
3/4 tsp. baking soda
1 cup raisins or dried currants, rinsed in hot water and patted dry
1 Tbsp. caraway seeds
2 cups buttermilk (non-fat yogurt can be substituted)
In a large bowl sift together the flour, baking powder, salt, and baking soda and stir in the raisins and caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough, with floured hands and shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife and bake the loaves in the middle of a preheated 350 degree oven for 45-55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool.
Corned Beef, Cabbage and Boiled Potatoes made by Stacey
Boil the corned beef with the spices that come with it for 50 minutes per pound. Put the potatoes in for the last hour and the cabbage for the last 15 minutes. You can add carrots with the potatoes if you like.
Pride of Erin Soup made by Diane
1 11 pound cabbage, cored and quartered
2 Tbsp. butter (1/4 stick)
1/2 cup chopped onion
1/2 cup grated peeled russet potato
1/2 tsp. ground mace
2 Tbsp. all purpose flour
2 1/2 cups milk
2 1/2 cups canned low-salt chicken broth
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh chives
2 Tbsp. freshly grated Parmesan cheese
Place cabbage in a large bowl. Pour enough boiling water over to cover. Let stand 5 mins. Pat dry with paper towels. Cut cabbage into thin shreds. Melt butter in heavy large saucepan over low heat. Add onion; saute until tender but not brown, about 10 mins. Add cabbage and potato and stir 5 mins. Stir in mace. Add flour, stir 2 minutes. Gradually mix in milk and broth. Bring mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to same saucepan and season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Bring soup to simmer. Ladle into bowls, Sprinkle with parsley, chives, and parmesan and serve.
2 pounds carrots, peeled and sliced thin (I like baby carrots)
1 small green pepper, chopped
1 medium onion, chopped
1 can tomato soup
1/2 cups oil
1 cup sugar
1/4 cup vinegar
1/2 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste
Cook the carrots until just tender and cool and drain well. Heat the rest of the ingredients and pour over the carrots. Cover with plastic wrap and refrigerate overnight. Remove the wrap and bake at 375 degrees for about 20 minutes or until bubbly. Also delicious served cold.
2 (3.4) packages pistachio pudding mix
16 oz. can crushed pineapple, with juice
2 cups miniature marshmallows
1 cup chopped walnuts
16 oz. container frozen whipped topping, thawed.
In a large bowl, mix together the pudding mix, pineapple with juice, marshmallows and nuts. Fold in the shipped topping and chill.
Lime Gelatin Salad made by Sandie
2 packages (3 oz. each) lime jello
2 cups boiling water
1 quart lime sherbet
1 carton (8 oz) frozen whipped topping, thawed
In a large bowl dissolve the jello in boiling water. Beat in the sherbet until melted. Add whipped topping and beat well. Pour into an 8 cup ring mold or glass bowl. If using a mold coat with cooking spray. Refrigerate at least 4 hours or until set.
Even though I make more homemade cookies than anyone I know I have discovered a delicious way to make cutout cookies that everyone loves. First of all go to GFSbuttercream frosting. Now the part made in the home - bake the cookies according to the package directions. Frost the cookies and add sprinkles or decorations of your choice and listen to all the compliments you will get. They are better than homemade in my opinion.
Applesauce Spice Cake made by our wonderful volunteer coordinator Laura. The rumor is that Laura is a Lovely Lunch Lady in training. She can join our group any day with her pretty bundt cakes!!!
Cake:
1 package yellow cake mix
1 (3.4) oz instant vanilla or butterscotch pudding mix
1 cup applesauce
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 tsp. apple pie spice
Spice Glaze:
2 cups powdered sugar
1 Tbsp. butter, softened
1/2 tsp. pumpkin pie spice
2 to 4 Tbsp. milk
Heat oven to 325 degrees. Grease and flour a 10 or 12 cup Bundt pan. If you are using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter. In a large mixing bowl, mix all the ingredients on medium speed for 2 minutes. Spoon into prepared pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan and cool completely. If desired, drizzle with spice glaze. To make the glaze mix the sugar, butter and spice in a medium bowl. Gradually add the milk until a desired consistency. Mix until smooth. Makes 16 servings.
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