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.
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