Mini Rubens made by Kathy
Party rye bread
Thousand Island Dressing
Corned Beef
Sauerkraut
Swiss Cheese
Heat the above until cheese melts.
Kielbasa and Veggies made by Stacey
1 package Kielbasa
1 package frozen veggies
1 large potato (cubed)
onions to taste
lemon pepper seasoning
1/2 stick butter or margarine (small chunks)
Slice the Kielbasa. Put Kielbasa, veggies, potatoes, and onions in a pan. Season with the lemon pepper mix well. Dot top with butter. Cover and cook for 45 minutes at 400 degrees.
Beef Burgundy made by Judi
1 lb top round steak, cut into bite size pieces (any beef will do)
1 packet dry onion soup mix
3/4 cup burgundy wine
1 can cream of mushroom soup
12 fresh mushrooms, cut into slices or chunks.
Brown meat in non-stick pan and sprinkle with dry soup. Mix wine and mushroom soup and pour over the beef. Add the mushrooms and bring to a boil. Reduce the heat and cover and simmer for 30-45 minutes. Serve over buttered noodles. Cooks note: I added a little more wine and about 1/4 cup water after about 10 mins. You could use reduced fat/sodium mushroom soup.
Clambake made by Stacey
8 - 10 pieces of chicken ( a mix is nice, legs, thighs, breasts)
2 bottles clam juice
1-2 cans of chopped clams, juice and all
2-3 sweet potatoes, peeled and cut into chunks
1/2 stick butter
1 can of corn (optional)
Preheat oven to 400 degr4es. Arrange pieces of chicken in a large roasting pan. Pour clam juice over, then sprinkle chopped clams over the top. Arrange pieces of sweet potatoes around the chicken. Dot the top with butter. Season with pepper. Cover and bake for 45 minutes. Uncover and roast another 20 minutes.
Crisscross Potatoes made by Andrea
Potatoes
Butter
Parmesan Cheese
Salt and Pepper
Paprika
Scrub baking potatoes and then cut in half lengthwise. Make diagonal slashes, about 1/8 inch deep in cut surfaces of potatoes, forming a crisscross pattern. Brush cut surfaces with melted butter. Season with salt and pepper and then top with Parmesan cheese. Arrange in a baking dish and bake at 350 degrees for 45 minutes. Sprinkle potatoes with paprika and continue baking for 10-15 minutes. Cook's note: I brush on more butter and Parmesan about half way through the cooking time.
Brown Rice Salad with Mango Chutney Dressing made by Kathy
2 cups uncooked long-grain brown rice
1 cup Major Grey's mango chutney
1/4 cup olive oil
2 large unpeeled Granny Smith apples, cored, cut into 1/3 inch cubes
2 cups thinly sliced celery
1 cup golden raisins (about 5 oz.)
1/4 cup finely chopped fresh mint
1/4 cup chopped toasted slivered almonds
Cook rice in large pot of boiling slated water until tender but still firm to bite, about 35 mins. Drain well. Transfer to large bowl and cool. Whisk chutney and oil in small bowl to blend for dressing. Add apples, celery, raisins, mint, and almonds to rice. Toss to combine. Add dressing, toss. Season with salt and pepper. Can be made 2 hours ahead and let stand at room temperature.
Rice Salad made by Diane
2 cups basmati or whole grain rice, depending on your preference
6 cups water
2 bell peppers, colors of your choice, depending on how you want the salad to look
olive oil
1 package frozen green beans
1 package frozen endamame
spices of your choice
Cook rice in water with salt for about 20 mins, until done. While still warm, add olive oil to keep it from sticking and for flavor. Cook beans and endamame according to package directions. Mix with rice. Add salt and pepper and spices to taste (I use fresh tarragon). Serve at room temperature.
Ambrosia Salad made by Andrea (also known as Five cup Salad)
1 cup mandarin oranges
1 cup crushed pineapple
2 cups mini marshmallows
1 cup flaked coconut
6 ounces sour cream
Combine all the above ingredients and stir until mixed well. Refrigerate until cold and then serve.
Fudge Crinkles made by Andrea
1 (18 oz.) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable
2 large eggs
confections sugar
Preheat oven to 350 degrees. Stir by hand the cake mix, oil, and eggs until a dough forms. Dust hands with confectioners sugar and shape the dough into 1" balls. Roll balls in confectioners sugar and place 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until center is just set. Remove from pans after a minute or so and cool on wire racks.
1/4 cup butter or margarine, softened
1/2 cup sugar
1 cup flour
2 tsp. baking powder
1/2 cup milk
2 cups fresh or frozen blueberries (or any other fruit)
3/4 cup raspberry or apple juice
ice cream or whipped cream, (optional)
In a mixing bowl, cream the butter and sugar. Combine the flour and baking powder; add to the creamed mixture alternately with the milk. Stir just until moistened. Pour into a greased 1 1/2 quart baking pan. Sprinkle with blueberries. Pour juice over all. Bake at 350 degrees for 45-50 minutes or until golden brown. Serve warm; top with ice cream or whipped cream if desired. Makes 6-8 servings.
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