Memorial Day Picnic

                                                      GOD BLESS THE USA!!!!!

Orzo and Bulgur Salad made by Kathy

1 cup bulgur
1 cup orzo
1/2 cup finely chopped celery
1/2 cup chopped carrot
1/2 cup chopped, seeded cucumber
1/2 cup dried cranberries
1/3 cup olive oil
1/4 cup balsamic vinegar
1/2 cup coarsely snipped fresh parsley
2 Tbsp. finely chopped shallot
1 tsp. sugar
1 tsp. dry mustard
1/2 tsp. fennel seed, crushed
1/4 cup chopped green onions
1/4 cup crumbled feta cheese

Place bulgur in a 2 cup glass measure and set aside.  Cook orzo according to package directions.  Drain orzo, reserving cooking water.  Pour enough of the hot cooking water into the glass measure with the bulgur to equal 2 cups.  Let bulgur stand for 45 minutes or until all the liquid has been absorbed.  In a large bowl combine cooked orzo, celery, carrot, cucumber, and cranberries.  Add the bulgur, set aside.  In a medium bowl whisk together the olive oil, vinegar, parsley, shallot, sugar, mustard, fennel seed, 1 tsp. salt, and 1/4 tsp. pepper.  Add to the bulgur mixture and toss well to combine.  Cover and chill for 4 to 24 hours.  Stir before serving.  Top with green onions and feta cheese.  Makes 10-12 servings.

Cold Pasta Salad made by Mary Ann

1 lb. spaghetti
Sauce:
4 cups Hellman's mayonnaise
2/3 cup sour cream
1 cup half and half
1/4 cup Durkee "Famous" sauce
1 tsp. Dijon mustard
Add ins:
(Parmesan cheese, olives, ham, green onions, green peppers, etc.)

Cook and drain the spaghetti according to package directions.  Mix together the sauce ingredients and combine with the spaghetti.  Add any of the add ins that you like.  Serve cold.

Meatloaf Supreme made by Sandi

1 envelope onion soup mix
2 pounds ground beef
2 eggs
1/4 cup water
2/3 cup ketchup
3/4 cup dry bread crumbs

Preheat the oven to 350 degrees.  In a large bowl, combine all the ingredients and mix well.  In a large shallow baking dish shape into a loaf.  Bake for 1 hour.  Makes 6-8 servings.  You can spread additional ketchup on top of loaf while baking if desired.

Ham Salad made by Lori

Put a honey ham into a food processor.  Add 1/2 cup mayonnaise and 4 Tbsp. mustard and mix well.  Serve on bread of your choice.  I used croissants. 

Hot Dogs Wrapped in Croissants made by Susie

1 package of hot dogs (8)
1 package of croissant dough (8)
8 slices of cheddar cheese

Roll out individual croissant sheets.  Lay 1/2 slice of cheddar cheese on top of the dough and then place the hot dog on top and roll up tight.  Bake for 12-15 minutes until brown.

Cole Slaw made by Lori

Put 2 cabbages and 3 carrots into the food processor.  Add 1 jar of Hartville Cole Slaw dressing and mix well.

Baked Bean Medley made by Kathy

1 pound ground beef
2 large onions, chopped (2 cups)
2 31 ounce cans pork and beans
1 15 ounce can kidney beans, rinsed and drained
1 15 ounce can lima beans, rinsed and drained
12 ounces sliced bacon, chopped, cooked, and drained
1 1/2 cups bottled barbecue sauce
1/2 cup packed brown sugar
3 Tbsp. vinegar

Cook ground beef and onions in an oven-going Dutch oven until beef is brown and onions are tender, drain the fat.  Drain one can pork and beans and discard the liquid.  Stir in drained pork and beans, the undrained pork and beans, kidney beans, red beans, lima beans, bacon, barbecue sauce, brown sugar, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper.  Cover and bake in 350 degree oven for about 1 hour it until heated through.  Serves 24.

Chocolate Pudding Trifle made by Sandie

1 8 oz. cool whip
2 (3 oz) chocolate instant puddings, prepared
1 brownie mix
1/2 cup chocolate chips
1 cherry for garnish

Bake brownies as directed on the box.  Cool and cut into small pieces.  In trifle bowl, layer brownie pieces, pudding, and cool whip.  Repeat and garnish the top with the chocolate chips and cherry.

Chocolate Chip Bundt Cake made by Laura

Red Velvet Sheet Cake made by Andrea

Cake:
1 cup shortening
1 3/4 cup sugar
2 1/2 cups cake flour
1 1/4 tsp. salt
2 whole eggs
1 cup buttermilk
1 tsp. vanilla extract
1 tsp. baking soda
1 1/2 tsp. vinegar
1 1/2 oz. red food color (I used the paste type available at cake decorating stores)
1 1/2 tsp. cocoa powder
Frosting:
3/8  cup flour
1 1/2 cups milk
1 1/2 cup white shortening
3 cups confectioners sugar
pinch of salt
1 1/2tsp. vanilla

Preheat oven to 350 degrees.  Thoroughly spray a large cookie sheet with nonstick spray.  Stir together cake flour and salt and set aside.  In a separate bowl, stir together the buttermilk, eggs, vanilla, and baking soda.  Add the vinegar and stir.  Set aside.  In a separate small bowl mix together the cocoa and red food coloring and set aside.  Cream together the shortening and sugar until fluffy.  Alternate adding the flour mixture and the buttermilk/egg mixture until all combined.  Pour the red mixture in and beat until combined.  Pour unto the prepared sheet cake pan.  Even out the surface.  Bake for 20 minutes.  Let cool totally before frosting.

For the frosting mix the flour and milk until smooth and cook over low heat until thick.  Set this aside to cool.  When cool place in a mixer bowl, and slowly add the shortening and then the confectioners sugar, adding a small amount at a time.  Beat until smooth and then add the salt and vanilla and mix well.  Put on cool cake. 

Thank you to my brother for donating the delicious ice cream that we served today.  He works for Blue Bunny Ice Cream and it is available in Walmart stores in our area.  The Bunny Tracks and Red Velvet disappeared very quickly.  Give it a try and it will make you happy.

FAMILY FAVORITES

Broccoli Cauliflower Salad  made by Andrea

1 bunch broccoli, cut in bite-size pieces
1 medium head cauliflower, cut in bite-size pieces
1 small red onion, chopped
8 slices bacon, crumbled
1 cup sunflower nuts (kernels)

1 cup miracle whip
1/2 cup sour cream
1/2 cup sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. vinegar
2 to 3 drops Tabasco sauce

Combine the broccoli, cauliflower, red onion, bacon, and sunflower nuts and toss into a large bowl.  Combine the rest of the ingredients to make a dressing and pour over the veggies and toss well.  Chill and enjoy.

Strawberry and Mandarin Orange Spinach Salad made by Mary Ann

Organic baby spinach
Strawberries (sliced)
Mandarin Oranges
Cranberries
Feta Cheese
Slivered Almonds
Raspberry Walnut Dressing (Lite)

Drizzle dressing over the baby spinach and mix through thoroughly.  Top with the remaining ingredients.

Goulash made by Stacey

1 to 1 1/2 pounds of ground beef (depends on how much meat you like)
1 small onion
1 lb 12 oz can diced tomatoes with garlic and onions
medium can tomato sauce
small can tomato paste
salt and pepper to taste
1 box elbow macaroni

Brown the hamburger and onions and drain the grease.  Add diced tomatoes, tomato sauce, tomato paste, salt and pepper.  Simmer for 45 minutes.  Cook the macaroni and mix well with the sauce.  Serve with Italian bread and salad.

Beef Brisket made by Kathy

Place a brisket fat side up in a roasting pan in a 450 degree oven, uncovered for 30 minutes.  Remove and generously cover in order with: garlic, salt, pepper, paprika, and 1 tsp. instant coffee.  Add 1-3 sliced carrots (depending on how many you are serving), one large sliced onion, and one beef bouillon cube dissolved in 1/4 cup water.  Cover tightly.  Reduce heat to 250 degrees and bake for 3-4 hours.  Baste twice.  Remove from oven, uncover, cool, and refrigerate overnight in possible (or at least 4 hours).  Save the juices and onions and carrots also.  Slice very thin, across the grain.  Return to pan with juices, onion and carrots.  Add one jar sliced mushrooms and chopped parsley to your own taste.  Reheat for 20-45 minutes, covered in a 325 degree oven.  This can be done ahead of time and frozen until ready to use. 

Oven Roasted  Veggies made by Stacey

Choose your favorite fresh or frozen veggies.  Put them in a pan and drizzle lightly with olive oil.  Sprinkle with lemon pepper and cook at 350 degrees for 20 minutes.  If using frozen veggies you may need to increase the cooking time.

Cheesy Potatoes made by Kathy

2 pound bag hash brown potatoes
1 cup chopped onion
1 stick melted butter
1 pint of sour cream
1 can cream of chicken soup
8 oz. shredded cheddar cheese
1 cup crushed potato chips

Mix all ingredients except for the potato chips and put into a 9 x 13" casserole. Sprinkle the crushed potato chips on top.  Bake at 375 degrees for 1 hour.

Chicken Portabello made by Lori

Sear chicken breasts in olive oil and 1 Tbsp. of minced garlic.  Sear mushrooms in olive oil and 2 Tbsp. minced garlic.  Place the mushrooms on top of the chicken and place a slice of fresh mozzarella cheese on top of that.  Mix 1 cup of chicken broth and 1/4 cup white wine together and pour over the top.  Bake at 350 degrees for 45 minutes.

Cherry Dump Cake made by Connie

1 box white or yellow cake mix
2 cans cherry pie filling - may use apple
1 cup chopped pecans
2 sticks butter or margarine

Spread the pie filling on the bottom of a 9 x 13 glass pan.  Sprinkle the cake mix on top and then layer the  nuts.  Drizzle the melted butter over the top.  Bake in 325 oven for 30-35 mins or until dark golden brown.  Good with ice cream or whipped cream.  Serve warm or at room temperature.

Raspberry Icebox Dessert made by Sandie

2 packages (3 ounces each) raspberry jello
2 cups boiling water
3 cups fresh or frozen raspberries
2 cups graham cracker crumbs (about 32 squares)
1/4 cup packed brown sugar
1/2 cup butter or margarine, melted
11/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding
1 package (8 ounces) cream cheese, softened

In a bowl, combine the jello and water; stir until jello is dissolved.  Fold in the raspberries and refrigerate for 1 hour or until syrupy.  In a small bowl, combine the cracker crumbs, brown sugar, and butter.  Press into a 13 x 9" dish.  In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes.  In another mixing bowl, beat the cream cheese until smooth.  Gradually add pudding and spread over the crust.  Spoon gelatin mixture over the top.  Chill until set.  Makes 12 - 15 servings

Banana Pudding made by Andrea

2 boxes banana pudding
4 cups milk
3 bananas (sliced)
1 box vanilla wafers (I prefer Nilla)
1 container cool whip.

Beat the pudding and milk until thick.  Stir in the sliced bananas.  Put enough vanilla wafers to line the bottom of your serving bowl.  Pour in 1/2 the pudding mixture and push vanilla wafers into the side of the bowl next to the pudding.  Put another layer of vanilla wafers on top of the pudding mixture.  Next add a layer of cool whip as thick as you like it.  Repeat the entire procedure again ending with cool whip.  Garnish with more vanilla wafers.  I used the mini ones for garnish and the regular size ones for inside.

Honey Bun Cake made by Sandie

1 box Betty Crocker Supermoist butter recipe cake mix
1/4 cup milk
2 sticks (1 cup) butter, softened
4 eggs
1 container (8 oz) sour cream
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 tsp. ground cinnamon
1 cup powdered sugar
1 Tbsp. milk
1 tsp. vanilla

Preheat oven to 350 degrees.  Generously grease the bottom only of a 13 x 9in. pan.  Remove 1/2 cup dry cake mix and save.  In a large bowl, beat the remaining cake mix, milk, butter, eggs, and sour cream on medium speed for 2 minutes, scraping bowl occasionally.  Spread half of the batter into the pan.  Stir together reserved dry cake mix, brown sugar, pecans and cinnamon.  Sprinkle over the batter in pan.  Carefully spread remaining batter evenly over the pecan mixture.  To make spreading easier, drop batter by dollops over the pecan mixture, then spread.)  Bake for 45-60 minutes until deep golden brown and cake springs back when touched lightly in the center.  Stir powdered sugar and 1 Tbsp. milk and the vanilla until thin enough to drizzle , stirring in additional milk if needed, 1 tsp. at a time.  If necessary you can pole the top of the warm cake several times with fork, and then spread over the top of the cake.  Cool completely for about 1 hour.  Store covered.

SALADS, SANDWICHES, and HIGH TEA

French Rice Salad  made by Stacey

6 cups basmaltic rice, cooked according to package directions
2 cups diced bell peppers - I use 1 yellow and 1 red for nice color
2 cups shredded carrots
2 cups frozen peas
2 stalks diced celery stalks
8 oz. mushrooms
4 Tbsp. chopped fresh parsley
green onion
Dressing:
1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup fresh lemon juice
2 tsp. dried tarragon

Combine salad ingredients and then make the dressing and pour over the top. 

Quiona made by Mary Beth

chopped onion
2/3 cup pea pods
green peas
mint
parsley
salt

dressing:

3 Tbsp. sour cream
1 Tbsp. lemon juice
1 tsp. dijon mustard
1/2 tsp. balt
3 Tbsp. champagne vinegar
1/4 cup olive oil
More instructions to come soon

Fresh Mozzarella Salad made by Cathy

Baby Greens
Red Onion
Grape Tomatoes
Baby Mozzarella Balls
Balsamic Vinaigrette
Fresh Basil

Toss all of the above.

 Hello Pasta Salad made by Stacey

Dressing:
2 heaping tsp. oregano
3 tsp. salt or less (I use about 1/2)
1 1/2 cup salad oil
1 cup vinegar

1 1 pound box medium seashells, cooked according to package directions
1/4 pound pepperoni, cubed
1/4 pounc salami, dubed
1/4 pound provalone cheese, cubed
green bell pepper
1 can black olives, sliced
3 tomatoes, cubed

Make the salad dressing so it can marinate while you prepare the salad.  For the salad just mix all the ingredients together and then pour the dressing over the top.

Taco Salad made by Gladys

Clementine Jicama Salad made by Diane

1/2 tsp. chopped garlic
1/4 cup fresh lime juice
6 Tbsp. olive oil
1/2 tsp. sugar
8 clementines (1 3/4 lbs) peeled and cut crosswise into 1/4 inch thick slices
1 lb. jicama, peeled and cut into 1/3 inch thick matchsticks (3 cups)
1 small red onion, thinly sliced
3/4 cup packed cilantro sprigs
1/2 cup crumbled queso fresco or mild feta cheese
1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted

Mince and mash garlic to a paste with 1/2 tsp. salt then whisk together with lime juice, oil, sugar, and 1/2 tsp. pepper in large bowl.  Just before serving add clementines, jicama, onion, and cilantro and toss gently.  Season with salt.  Sprinkle with the cheese and pumpkin seeds.  Cook's note:  Vinaigrette can be made 4 hours ahead and kept at room temperature.  Clementines, jicama, and onion can be cut 4 hours ahead and chilled.

S'Mores Bars made by Stacey

Brownie Mix
mini marshmallows to cover the top of the brownies
mini chocolate chips to cover the top
graham crackers to cover the top

Bake the brownies according to the package directions.  Top with the mini marshmallows and chocolate chips and return immediately to the oven for 2 to 3 minutes to soften.  As soon as the pan is out of the oven place separated graham cracker pieces on the top.  Allow to cool before cutting.

Above you will see some pictures from the High Tea served to volunteers from the Cleveland Clinic Family Room who were treated to a wonderful day to honor their dedication to volunteering.  Several of the Lovely Lunch Ladies helped prepare the food so I am including some of the recipes for you to try.  Thank you Linda, Laura, Alisha and Sarah and the rest of the staff for all of your hard work.

Lemon Poppyseed Bread  made by Andrea

Bread:

3 cups flour

2 1/2 cups sugar

3 eggs

1 1/2 cups milk

1 1/3 cup oil

3 Tbsp. poppy seeds

1 1/2 tsp. salt

1 1/2 tsp. vanilla

1 1/2 tsp. baking powder

1 Tbsp. lemon flavor

 Glaze:

3/4 cup sugar

1/4 cup orange juice

1/2 tsp. vanilla

1/2 t. lemon flavor

2 Tbsp. melted butter

Mix all the bread ingredients in gradually and then beat for 2 minutes.  Pour into greased loaf pans.  You can use 2 regular or 5 mini loaf.  Bake at 350 degrees for 45-60 minutes depending on the size.

Make the glaze by mixing all the ingredients and brush on the top of the loaves while still hot.

Cinnamon Chip Scones made by Barb

3 cups flour

1/3 cup plus 2 Tbsp. sugar, divided

2 1/2 tsp.baking powder

1/2 tsp. salt

3/4 cup (1 1/2 sticks) cold butter

1 cup buttermilk

1 2/3 cups (10 oz. package) Hershey's Cinnamon chips

2 Tbsp. butter, melted.

Heat oven to 425 degrees.  Stir together the flour, 1/3 cup sugar, baking powder, baking soda and salt into a large bowl.  Cut butter into 1/2 inch slices; using 2 knives or pastry blender, mix butter into flour mixture until coarse crumbs form.  Add buttermilk, stir with fork until ingredients are moistened and soft dough forms.  Add cinnamon chips.  Gather dough into a ball, pressing gently to hold together.  Turn onto slightly floured work surface, knead briefly, about a dozen times.  Cut dough in half.  Roll or pat one piece of dough at a time into a 7 inch circle, 1/2 inch thick.  Brush one circle with 1 Tbsp. melted butter, sprinkle with 1 Tbsp. sugar.  Cut circle into 8 triangles.  Place triangles on ungreased cookie sheet.  Repeat procedure with remaining circle.  Bake 10 to 12 minutes until tops are golden.  Remove from cookie sheet to wire rack.  Makes 16 scones.

Putting on the Ritz Egg Salad Tea Sandwiches made by Andrea

8 hard-cooked eggs

1/2 cup mayonnaise

salt and pepper to taste

1 Tbsp. finely-chopped fresh dill weed

25 mini cream puff shells

Peel eggs and place into a medium bowl.  Slice eggs and then coarsely mash them with the back of a fork.  Add the mayonnaise, salt, pepper, and dill.  Stir until well blended.  This mixture can be refrigerated, covered, up to 2 days.  Cut the tops off the mini puffs and insert egg salad.  If you choose to use white bread you may want to butter one side of each slice of bread.  Makes 10 whole sandwiches or about 25 mini puffs

Cucumber Sandwiches made by Kathy

1/2 cup mayommaise
1 tsp. cider vinegar
1 tsp. minced fresh dill and some extra to put on top
1 tsp. minced fresh basil
salt and pepper to taste
24 slices bread, crusts removed, quartered lengthwise (I used pepperidge farm very thin white break) but may use your choice
1 large English cucumber, thinly sliced.

Cut the cucumber in thin pieces and dry on paper towels.  Combine the mayonnaise, vinegar, dill, basil, salt and pepper and spread on the bread slices.  Put the cucumber on top and then some fresh dill. 

Crab Bites made by Kathy

3/4 cup mayonnaise or salad dresing
3/4 cup grated Parmesan cheese
1/2 tsp. vinely chopped garlic
8 mediium green onions, finely chopped (1/2 cup)
1 can (14 oz) artichoke hearts, drained, diced
1 pouch (6 oz) ready to eat crabmeat, flaked
3 packages (2.1 oz. each) frozen baked mini-fillo dough shells (15 shells each), thawed

Heat oven to 350 degrees.  Line a cookie sheet with foil or cooking parchment paper.  In a large bowl, mix all ingredients except the fillo shells with spoon about 2 mins. or until well blended.  Place fillo shells on cookie sheet and fill each with about 1 Tbsp. crab mixture.  Bake 20-25 mins. or until shells are puffed and golden brown.  Serve warm.  Makes 45 appetizers. 

High Tea Lemon Cookies made by Sarah

 Cookies:
2 cups butter at room temperature
2/3 cups powdered sugar
1 tsp. grated lemon zest
1/2 tsp. pure vanilla extract
2 cups flour
1 1/2 cups cornstarch (yes, this correct, it is not a typo)
Frosting:
1/3 cup butter at room temperature
1 tsp. grated lemon zest
1/3 to 1/2 cup freshly squeezed lemon juice
4/ cups powdered sugar

Preheat oven to 350 degrees.  In  a large bowl, beat the butter until creamy looking.  Add the powdered sugar, mix until light and fluffy.  Add lemon zest and vanilla extract and beat well.  Add the flour and cornstarch into the butter mixture and well well until well combined.  Note:  At first the dough will look dry, but don't worry, as the dough slowly comes together and the butter melts into the dry ingredients it will work.  Do not refrigerate this dough as the butter will harden and make the dough unmanageable for rolling into a ball.  Using your hands, roll cookie dough into 1 inch balls.  Place onto an ungreased cookie sheet and bake for about 15 minutes or until bottoms are light brown.  Remove from oven, carefully remove from baking sheet, and cool on cooling racks.  When cookies have cooled you can spread the frosting on top

For the frosting combine butter, lemon zest, lemon juice, and powdered sugar, into a medium bowl and stir until well mixed.  Note:  Use additional lemon juice if the frosting is too thick. 

Chocolate Covered Strawberries made by Andrea

There is not really a recipe for chocolate strawberries but I have been making them for over 30 years and have a few tips.  First of wash the strawberries well and let them sit out for a long time or even overnight until they are totally dry.  If they are damp they will not hold the chocolate and if water gets into the chocolate it will not keep its consistency.  I use Hershey's milk chocolate bars and melt them down in a double boiler very slowly.  Remove them from heat when they are almost melted.  I sometimes throw in a few white chocolate pieces if I have them on hand as this just makes the chocolate creamier.  I also use mini cupcake liners to set them in once they are dipped so the chocolate is wasted.  When they set the chocolate will be on the strawberries.  My other tip is to dip very quickly before the chocolate hardens.