What a Crock!!

This week we made most of our food in slow cookers/crock pots.  I hope this gives you some ideas for using that crock pot. 

Chicken and Veggies made by Gladys

Chili made by Roseann

Lazy Lasagna made by Sandi

1 lb. ground beef, browned

32 oz. jar spaghetti sauce

8 oz. bag curly edged noodles, cooked or lasagna noodles cut up, cooked

16 oz. carton cottage cheese

8 oz.. shredded mozzarella cheese

Parmesan cheese to taste

Combine beef and spaghetti sauce.  Combine noddles, cottage cheese, and mozzarella cheese.  Layer one third of the beef mixture followed by half the noodle mixture in a slow cooker.  Repeat layers, ending with beef mixture.  Sprinkle with Parmesan cheese,  Cover and cook on low for 3-4 hours.

Sausage Corn Chowder made by Lori

1 package of sausage

5 potatoes

1 large can corn or frozen package of corn

4 cups fat free half and half

2 Tbsp. flour

Brown sausage and peel and dice and boil the potatoes.  Add the rest of the ingredients and cook for 3 hours. 

Pulled Pork made by Kathy


4 lb. pork shoulder roast
24 small dinner rolls
Rub:
1 Tbsp. paprika
1 Tbsp.dark brown sugar
1 Tbsp. dry mustard
1 Tbsp. onion powder
1 tsp. dried thyme
1 tsp. oregano
1/2 tsp. cayenne pepper
Sauce:
2 onions, chopped
1 green pepper, chopped
1/2 cup packed dark brown sugar
1/4 cup cider vinegar
1 6 oz. can tomato paste
1 1/2 Tbsp. chili powder
3 tsp. Worcestershire sauce
1 tsp. salt

Remove skin and excess fat from pork.  Combine the rub ingredients and rub all over the meal and cover with plastic in the refrigerator for 8 hours or overnight.
Make the sauce by combining all the ingredients in a slow cooker.  Place pork roast on top and bake on high for 5 1/2 hours or until tender.  Remove pork and shred meat.  Stir pork into the sauce in the slow cooker and work in.

Harvest Oven Stew made by Connie

2 lbs. beef, cut up into cubes

1 green pepper, cut up in large chunks

4 medium sized potatoes, peeled and cut into chunks

5 medium sized carrots, cut into large pieces

4 stalks celery, thickly sliced

3 medium sized onions, cut into slivers

1 large can tomatoes (28 oz)

1-2 Tbsp. salt

1 Tbsp. sugar

4 heaping Tbsp. tapioca.  

Mix stew meat and all ingredients and stew for 4-5 hours at 250 degrees.  Do not open lid until meal is cooked.  Do not brown the meat.  

Dressing made by Andrea

1 cup butter or margarine

2 cups chopped onion

2 cups chopped celery

1/4 cup parsley sprigs

12-13 cups slightly dry bread cubes - I like to use Pepperidge Farm Bread in the White bag

1 tsp. poultry seasoning

1 1/2 tsp. salt

1 tsp. dried thyme

1/2 tsp. marjoram

2 - 2 1/2 cups chicken broth

2 eggs beaten

optional - can add giblets from the turkey

Melt butter in a skillet and saute the onion, celery, and parsley.  Pour over the bread cubes in a very large mixing bowl.  Add all the seasonings and toss together well.  Pour in enough broth to moisten and then add the beaten eggs and mix together.  Pack lightly into the crock and cook on high for 45 mins. and then reduce to low for 4-8 hours.  Note:  You can use boxed or packaged seasoned stuffing mix just omit the seasonings.  I often use a combo of bread and seasoned mix.

Baked Potatoes made by Stacey

Creamy Cole Slaw made by Connie

(Make the day before serving to let the flavors blend)

2 lb. head green cabbage

2 carrots

2 stalks celery

1 green pepper

2 oz. jar chopped pimiento

3 Tbsp. vinegar

1/3 cup sugar

1 1/2 cups white salad dressing (not mayonnaise)

2 Tbsp. white horseradish

Wash and quarter cabbage, then shred it.  Shred the carrots, mince the green pepper, celery, and pimiento and mix all the vegetables with the cabbage.  Mix the vinegar, sugar, salad dressing and horseradish.  Put half the cabbage mix into a bowl, then pour half the dressing over it.  Add the remaining cabbage and dressing and mix well.  The cabbage will soon give off its own liquid to add to the dressing.  Stir occasionally during the next 24 hours.  Keep covered and refrigerated.

Quinoa Red Lentil Soup made by Diane

1/2 cup quinoa

3/4 cup uncooked small red lentils (masoor dhal)

Optional:  1 Tbsp. olive oil

2 large carrots

2 stalks celery

1 small head cauliflower or 2 medium potatoes or 1 medium zucchini or 1 small butternut squash

1 bay leaf

2 inch piece cinnamon stick

2 thin sliced fresh ginger

1/2 jalapeno pepper, seeded

6 cups water or unsalted soup stock

1/2 tsp. gr. cumin

1/2 tsp. gr. fennel seed

1/2 tsp. turmeric

1/2 tsp. paprika

1/2 tsp. gr coriander

1/2 tsp. dried thyme leaf or 1 sprig fresh

1 tsp. dried basil or 1 Tbsp. minced fresh

1/4 tsp. dried rosemary leaves or 1 sprig fresh

1/2 tsp. salt to taste and fresh ground black pepper

4 Tbsp. minced fresh herbs' parsley, chard, or spinach

More Heat:  Add 1/2 - 1 tsp. green curry paste or 1/4 tsp cayenne powder

Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander

Peel the carrots, slice lengthwise, then slice in thin pieces.

Wash and trim the celery stalks, then slice crosswise in thin pieces

Break or cut the cauliflower into large chunks - these will break up into smaller pieces as they cook

Combine olive oil, quinoa, lentils, herbs and spices. fresh ginger and jalapeno in the crock pot

Add the vegetables, except for the optional greens, and cover with the 6 cups water

Cover and cook on low for 6 hours or more if needed

20 minutes before serving, turn the heat up to high and stir in optional greens

Just before serving, add the minced fresh parsley, basil or cilantro, salt and pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them.

California Vegetables made by Kathy

16 oz. package frozen vegetable mix, thawed
10 oz. package frozen green peas, thawed
10 oz. package frozen whole kernel corn, thawed
2 cans cream of mushroom soup
1 cup instant white rice
8 oz. package cubed Velveeta cheese
1 cup milk
2 Tbsp. butter, melted
1 tsp. seasoned salt

Place all veggies in a large, sprayed slow cooker.  Combine soup, rice, cheese, milk, butter, seasoned salt, and 1 cup water in saucepan, heat just enough to mix and pour over veggies.  Cover and cook on LOW for 4-5 hours.  Stir before serving.  

Caprice made by Susie

Strawberry Crisp  made by Lori

2 cups flour

2 cups sugar

2 eggs

cinnamon

3 Tbsp. melted butter

1 1/2 pints cut up strawberries

Cut and wash berries and place in the bottom of a Pyrex pan.  Mix the flour, sugar, and eggs and spread on top of the berries.  Sprinkle with cinnamon and drizzle melted butter or margarine on top.  Bake at 350 degrees for 35 mins.

Baked Apple Crisp made by Andrea

1 cup flour
1/2 cup light brown sugar
1/2 cup white sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
pinch salt
1/2 cup butter, cut into pieces
1 cup chopped walnuts
1/3 cup sugar
1 Tbsp. cornstarch
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
6 apples, peeled, cored and chopped
2 Tbsp. lemon juice.

Mix flour, brown sugar, 1/2 cup white sugar, 1/2 tsp. cinnamon, nutmeg, and salt together in a bowl.  Combine the butter with the flour mixture using fingers or a fork until coarse crumbs form.  Stir in walnuts and set aside.  Whisk together the 1/3 cup sugar, cornstarch, ginger, and 1/2 tsp. cinnamon.  Place the apples in a slow cooker; stir in the cornstarch mixture; toss with lemon juice,  Sprinkle the walnut crumb topping on the top.  Cover and cook on high for 2 hours or low for 4 hours, until apples are tender.  Partially uncover the slow cooker to allow the topping to harden, about 1 hour. 

Peach Kuchen made by Roseann

Are We In Cleveland or Honolulu?

Bacon Wrapped Water Chestnuts made by Stacey

2 packages of thin sliced bacon - cut into thirds
4-5 cans sliced water chestnuts
Sauce:
1/2 cup mayonnaise
1 cup brown sugar
1 bottle chili sauce
1 Tbsp. grape jelly

Wrap the bacon around the water chestnuts and place on a cookie sheet and bake at 375 degrees until crisp.  Place on paper towels to drain the grease.  Mix the mayo and brown sugar together and then add the chili sauce and grape jelly.  Heat in the microwave for 3 minutes.  Put the water chestnuts in the sauce and serve with toothpicks.  This works well when made ahead and frozen.

Meatballs Wiki Wiki made by Connie

1/2 inch frozen premade meatballs - I used ones from GFS but you can also use your favorite recipe and make your own. 
Sauce:
2 cups unsweetened pineapple juice
1/2 cup vinegar
1/4 cup cornstarch
1/2 cup brown sugar
1/2 cup soy sauce
1 can (20 oz) pineapple chunks, drained
1 green pepper, sliced

Combine all the sauce ingredients except the pineapple and pepper in a saucepan and simmer until sauce thickens, stirring constantly.  Pour the sauce over the thawed meatballs and add the pineapple chunks and green pepper.  You may serve over rice or on cocktail picks as an hors d'oeuvre.

Hawaiian Dip made by Stacey

This yummy dish was made by using Tastefully Simple Hawaiian Dip with Pineapple.  Tastefully Simple Beer Bread was used cut up into chunks and used to dip.  It doesn't get much easier than this!

Harvest Salad made by Mary Ann

5 lettuce mix
strawberries
mandarin oranges
Craisins
sliced almonds
rice noodles
Combine all the salad ingredients and top with the sliced almonds and rice noodles.

Gingered Mushrooms, Bok Choy, and Carrots with Soba Noodles made by Diane

1/4 cup mirin
2 tsp. tamari
1 Tbsp. brown rice vinegar
2 Tbsp. cornstarch
16 oz. mushrooms, sliced
2 carrots, sliced
2 Tbsp. fresh ginger, minced
3 cloves garlic, chopped
1 large bunch bok choy, chopped into 2-3 inch pieces, or 6 baby bok choy
1 1/2 cups vegetable broth
16 oz. cooked soba noodles
2 Tbsp. black sesame seeds

Combine the mirin, tamari, brown rice vinegar, and cornstarch in a small bowl.  Stir well and set aside.  Stir-fry the mushrooms on medium heat in a nonstick skillet or wok for 3-4 mins.  Add the carrots, ginger, garlic, and bok choy, and stir-fry for 1 min.  Add the vegetable broth and the mirin and cornstarch mixture, and continue cooking until the bok choy softens and the mixture thickens.  Serve over soba noodles and garnish with sesame seeds.

Pan Roasted Salmon with Barbecue Beurre Blanc made by Kathy

Beurre Blanc:
1/2 cup whiskey
1/4 cup pineapple juice
2 Tbs.apple cider vinegar
1 Tbsp. shallots, minced
2 tsp. paprika
1 tsp. garlic, minced
1 tsp. chipoltes in adobo, minced
1 Tbsp. honey
1 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
1 stick unsalted butter, cold and cubed
salt and pepper to taste
Salmon:
2 Tbsp. brown sugar
2 tsp. kosher salt
1 tsp. ground black pepper
1/2 tsp. ground cumin
1/4 tsp. dry mustard
1/8 tsp. ground cinnamon
4 salmon fillets, skinned (4 oz) each

Combine whiskey, pineapple juice, vinegar, shallots, paprika, garlic, and chipoltes for the beurre blanc in a small saucepan over medium-high heat.  Bring to a boil and reduce until liquid is nearly evaporated.  Stir in the honey, tomato paste and Worcestershire.  Remove from heat and whisk in the butter a few cubes at a time until incorporated and then season with salt and pepper.  Transfer to a glass dish and set inside a bowl of hot water to keep it warm while roasting the salmon.
Combine the brown sugar, salt and spices for the salmon in a small bowl then rub on the top side of the fillets.  Sear fillets, tub side down, in oil in a large ovenproof nonstick skillet over high heat.  When the fish releases easily and rub side is browned, about 2 minutes, flip the fillets, and transfer pan to the oven.  Roast until the fillets flake easily with a fork, about 5-6 minutes.  Serve with the beurre blanc.  

Pork with Pineapple made by Lori

2 Tbsp. vegetable oil
1 onion, sliced
1 clove garlic, crushed
1/2 pound boneless pork loin, cut into strips
1/2 fresh pineapple - peeled, cored and cubed
1 fresh red chili pepper, seeded and chopped
1 cup trimmed snow peas
1/4 cup plum sauce

Heat oil in a wok over medium-high heat; add onion and garlic, and stir-fry for 2 mins or until the onion has softened slightly.  Remove from the pan and set aside.  Stir-fry the pork strips in one or two batches for 1-2 mins, or until the pork is just cooked.  Remove from the pan.  Allow the pan to reheat before cooking next batch.  In the hot wok, stir-fry the pork and onions with pineapple, red pepper, snow peas, and plum sauce; stir-fry for about 2-4 mins, or until peas have softened slightly. 

Apricot Chicken made by Andrea

6 boneless chicken breast halves (I used pre-cut strips)
1 1/2 (1 oz) packages dry onion soup
1 (10 oz) bottle Russian-style salad dressing
1 cup apricot preserves

Preheat the oven to 350 degrees.  Place the chicken pieces in a 4 quart casserole dish.  Mix the soup mix, dressing and preserves together and pour over the chicken.  Cover the dish and bake for 1 hour.

Ambrosia made by Andrea

2 (11 oz) cans mandarin orange segments, drained
2 (15.25) oz) cans fruit cocktail

2 cups mini marshmallows
2 cups flaked coconut
1 (8 oz) container sour cream
In a large bowl mix everything together and fold in the sour cream.  Chill for at least an hour and then stir again before serving.

Pickled Beets made by Lois

1/4 cup apple cider vinegar
1 Tbsp. sugar
1 Tbsp. olive oil
1/2 tsp. dry mustard
salt and pepper to taste
canned beets

Combine the above with a fork and pour over the beets.  Marinate for 1/2 hour at room temperature.  Cooks note:  You can use fresh beets but you have to boil them until tender, then peel them. 

Strawberry Punch made by Sandie

1 (10 oz) package frozen strawberries
1 (6 oz) frozen orange juice
1 (6 oz) frozen lemonade
3 cups cold water
1 (12 oz) bottle ginger ale or 7 up
ice cubes
1 cup fresh strawberries
3 orange slices

Thaw strawberries and combine the juices and chill.  When ready to serve add the thawed strawberries and pop.  Pour over ice cubes in a punch bowl.  Garnish with the fresh strawberries and orange slices.

Tropical Trifle made by Susie

1 8 oz. tub Cool Whip
1 16 oz. tub of premade cheesecake filling - available in cooler section of your grocery
fresh strawberries
fresh pineapple

Fold the cheesecake filling together with the cool whip.  Layer slices of pound cake, cut up pineapple, and the filling to fit your bowl.  Finish top with sliced strawberries and more pineapple.  

Hawaiian Wedding Cake Cupcakes made by Andrea

cake:
1 1/2 cups sugar
1 tsp. baking soda
2 cups flour
2 eggs
1 (20 oz) crushed pineapple with juice
1 cup chopped walnuts
3/4 cup flaked coconut
cream cheese frosting:1/2 cup butter, softened
8 oz. cream cheese
4 cups confectioners' sugar
2 tsp. vanilla

Preheat oven to 350 degrees.  Grease one 9 x 13 pan.  In a large bowl mix sugar, soda, and flour by hand.  Mix in the eggs and pineapple with juice.  Stir in the nuts and coconut.  Pour into pan and bake for 35-4 40 mins. and then cool.  Cooks note:  I made cupcakes so just bake them for less time until they are lightly brown and set.  For the frosting beat the butter and cream cheese until well blended.  Add the powdered sugar and vanilla and beat until creamy.

Pineapple Cheesecake made by Lori

3 oz. cream cheese
1 cup sugar
1 pint sour cream
2 eggs
1 can pineapple chunks
one prepared graham cracker crust.
1 can pineapple pie filling
3 T sugar

Beat the cream cheese, sugar, sour cream, and eggs.  Add 1/2 of the pineapple chunks and place in the graham cracker crust.  Combine the pie filling, sugar and remaining chunks and put on top of the cheesecake.

Easter 2012 - Blesssings to All!

Here are some of the side dishes created by the Lovely Lunch Ladies (wearing bunny ears) to go along with the ham and turkey that they served at Ronald McDonald House for an early Easter luncheon.

 Easter Cinnamon Rolls Wreath made by Andrea

2 Tubes (17.5 oz. each) Grands Flaky Supreme Cinnabon Cinnamon Rolls with Icing
5 uncooked colored eggs
1/4 cup walnuts
1/2 tsp. orange zest

Arrange both packages of cinnamon rolls into a ring shape on a baking sheet or pizza pan.  Press the seams together and let them overlap about 1 inch.  Arrange the colored eggs evenly around and press into the rolls.  Sprinkle the nuts around the top.  Bake at 350 degrees for about 20-30 mins or until set and lightly brown.  Add the orange zest to the packaged icing and drizzle over the warm rolls - yum!!

Cucumber Salad made by Diane - in the black and white bowl

Slice English cucumbers thin with the skin on.  Add 2 Tbsp. salt and put in a colander with a bowl underneath and wrap in Saran and put in the refrigerator overnight.  Pat the cucumbers dry.  Add the sauce that follows:
3 cups sour cream
8 Tbsp. white cider vinegar
1 Tbsp. chopped dill (fresh)
8 drops hot sauce
1/8 tsp. ground pepper. 
Chill for 2 hours and sprinkle with salt right before serving.

Cheesy Broccoli Cauliflower Casserole made by Sandie

1 Tbsp. butter
4 1/2 tsp. flour
1 1/4 cups 1% milk
3/4 cup shredded reduced-fat cheddar cheese
1/3 cup Parmesan cheese
1 pkg. frozen broccoli florets, thawed (10 oz)
1 pkg. frozen cauliflowerets, thawed (10 oz)
1 cup cubed fully cooked lean ham
1 cup soft bread crumbs
butter flavored nonstick cooking spray

In a saucepan, melt the butter.  Stir in flour until smooth; gradually add the milk.  Bring to a boil; cook and stir for 1-2 mins. or until thickened.  Remove from the heat.  Add cheeses; stir until melted.  Place vegetables in a 2 qt. baking dish coated with nonstick cooking spray; sprinkle with ham.  Pour the sauce over the ham.  Place bread crumbs in a bowl; spray with nonstick butter-flavored spray.  Sprinkle around the edges of the casserole.  Bake, uncovered at 350 degrees for 25-30 mins. or until heated through and bubbly. 

Italian Easter Pie made by Diane

butter for greasing
1 lb. 5 oz. (or more) Swiss chard
10 eggs
1 1/2 cup ricotta cheese (can use up to 2 cups)
2 Tbsp. Parmesan cheese, freshly grated
1 Tbsp. bread crumbs
1 cup heavy cream
1 Tbsp. chopped fresh marjoram
14 oz. puff pastry (thawed)
flour for dusting
olive oil for brushing
salt and pepper

Preheat oven to 400 degrees.  Grease a large pie dish with butter.  Cook chard in salted boiling water for 10 mins. until tender and then drain and chop.  Beat 4 of the eggs.  Push the ricotta through a strainer and into a bowl and add the eggs, Parmesan cheese, bread cumin, and seasonings.  Roll out 1/2 of the dough on lightly floured surface into 2 thick sheets.  Line the baking dish with 1 of the sheets, letting the edges overhang and brush with oil.  Place the 2nd sheet on top and pour in half of the chard mixture.  Make 6 small hollows  and break an egg into each.  Top with the remaining chard and smooth with a damp knife.  Roll out the remaining dough into 2 more thick sheets.  Place one on the filling and brush with oil, then place the second on top and crimp around the sides to seal.  Prick with a fork and bake  for 1 hour until set.  May be served hot or cold.  

Spring Lemon Jello Salad made by Andrea

2 6 oz. lemon flavored jello
6 cups water
2/3 cup mayonnaise
6 oz. cream cheese, cut into cubes
2/3 cup frozen lemonade concentrate
fruits for garnish - I used strawberries, blueberries, green grapes, and mandarin oranges

Boil the water and pour over the jello and stir until dissolved.  Reserve 1 1/2 cups and let stand at room temperature.  Pour the remaining jello in a blender and add the mayo, cream cheese, and lemonade.  Blend until smooth.  Note - my blender is not big enough so I had to do it in 2 batches and then combine them.  Pour into a 9 x 13 Pyrex glass dish and refrigerator until firm.  Arrange the fruits on the top in a pattern of your choice to make a pretty design.  Let set a few minutes so it won't move when you return it to the refrigerator.  Chill until set and then gently pour the remaining jello over the top to glaze.  Refrigerate again for several hours or overnight. 

Chocolate and Dippers made by Lori

Ronald McDonald had some huge chocolate creations donated so Lori just melted them down and served them with dippers.  It was a huge hit so if you have too much chocolate left over after Easter try this.

White Chocolate Cheesecake made by Connie - move over Cheesecake Factory - this was to die for

8 1/2 oz. package chocolate wafers
3/4 cup margarine or butter (1 1/2 sticks), softened
1 pound white chocolate or 5 c 0z. confectionery bars or 3 6 oz packages white baking bars
4 8 oz. packages cream cheese, softened
1/4 cup sugar
4 large eggs
2 Tbsp. vanilla

Fancy Ladyfinger No-Bake Cheesecake made by Mary Ann - It doesn't get better than this!

1 package ladyfingers (Heinen's and Giant Eagle's package fits perfectly) into a 9 inch spring form pan
1 pint heavy whipping cream
1/4 cup sugar
jello brand no bake cheesecake (contains the graham crackers
1 8 oz. Philadelphia whipped cream cheese (or softened cream cheese)
1 1/2 cup milk
Crust
5 Tbsp. butter, melted
2 Tbsp. sugar

Make graham cracker crumbs as directed on the box of no-bake cheesecake and spread on the bottom of a spring form pan.  Separate ladyfingers and line the sides of a 9 inch spring form pan and set aside.  Whip the whipping cream with 1/4 cup granulated sugar until stiff peaks form and set aside in the refrigerator.  Follow the directions on a box of no-bake cheesecake filling.  Beat in the cream cheese until smooth with an electric mixer.  Fold in the whipping cream until smooth - do not beat.  Pour into the prepared spring form pan and refrigerate for 6 hours or overnight.  Unmold and add your favorite topping - I used strawberries but you can use fruit sauces, fresh fruit, or Stouffer's escalloped apples.

Happy St. Patrick's Day!

 

Irish Soda Bread made by Kathy

Trio of Peas made by Diane

Peas have been eaten in Ireland and England for centuries.  Traditionally dried then rehydrated before cooking.  It became fashionable to eat fresh (or green) peas in the 1600s.  Tart lemon and tarragon liven up this three-pea saute.  This dish also packs a high-fiber punch.  It serves 4 and takes 20 mins. to prepare and 20 minutes to cook.  Thank you Diane for the history lesson!

2 tsp. canola oil
1 cup snow peas, trimmed
1 cup sugar snap peas, frozen or fresh
2 cups (8 oz) frozen peas
1/2 tsp. freshly grated lemon zest
4 tsp. lemon juice
1 1/2 tsp. dried tarragon
1 tsp. butter
salt to taste

Heat oil in a large nonstick skillet over medium heat.  Add snow peas and sugar snap peas and cook,. stirring occasionally, for 2 minutes.  Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes.  Remove from heat and stir in lemon zest, lemon juice, tarragon, and butter; season with salt.

Galway Colcannon made by Kathy

1 1/2 pounds potatoes
1/2 cup milk
4-6 green onions, chopped
1 1/2 cups boiled green cabbage, finely chopped
1 Tbsp. butter
1 Tbsp. chopped parsley
salt and pepper to taste
2-3 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 the green onions, cabbage, butter, parsley, salt and pepper.  On a serving dish, form potatoes into a mound.  While hot, make a hole in the top of the potatoes and drop in remaining pats of butter.

Pirogi made by Susie

2 packages of store bought pirogi
1 large onion
1 stick of butter
1 cup of sour cream

Boil the pirogi as per the directions on the package.  Set aside.  Dice or slice the onion and saute in the butter till golden brown.  Add the cooked onions and sour cream to the pirogi and mix thoroughly.  Season with salt and pepper and serve warm.  

Corned beef, cabbage and 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 in for the last 15 minutes.  You can add carrots with the potatoes if you desire.

Crescent Rubens made by Lori

Unroll 9 triangle crescent rolls
Place one half of a piece of Swiss cheese on top
Add 1 Tablespoon sauerkraut mixed with thousand island dressing on top
Add 1 slice of either corned beef or ham
Roll on a cookie sheet and bake for 12 minutes at 350 degrees until golden brown

Stuffed Shells made by Barb




We have a photographer error and do not have a picture of this delicious soup but here is the recipe anyway:
Cheddar-Ale Soup made by Diane


1 Tbsp. canola oil
1 large onion, chopped
1 12 oz bottle, preferably ale
2 19 oz bags precooked diced peeled potatoes - I used 2 pounds regular potatoes
1 14 oz can vegetable broth or reduced-sodium chicken broth
1 cup water
2 1/2 cups nonfat or low fat milk
1/4 cup all purpose flour
1 1/2 cups shredded sharp Cheddar cheese, divided
1 small red bell pepper, thinly sliced or finely chopped

Heat oil in a dutch oven or saucepan over medium heat.  Add onion and cook, stirring, until softened, about 3 mins.  Add beer; bring to a boil and boil for 5 minutes.  Add potatoes, broth and water and cover and bring to a boil.  Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes.  Remove from the heat and mash the potatoes with a potato masher to the desired consistency.  Whisk milk and flour and add to the soup.  Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes.  Remove from the heat; stir in 1 1/4 cups cheese; keep stirring until melted.  Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

St. Pat's Jello made by Sandie

2 mall packages of jello or 1 large (any flavor) but I used green for St. Pat's day, cut into squares
2 small boxes of instant pudding (any flavor
Cool whip

Make the jello and refrigerate until hard. Make the instant pudding and refrigerate 5 minutes or until set.    Layer cool whip, jello (which has been cut into squares), and pudding 2-3 times until it fills your bowl.   End with cool whip on the top in the middle. 

Brownies with mint icing made by Lori

1 boxed brownie mix
2 Tbsp. Hershey syrup

Frosting:
1 package confectionery sugar
one stick softened butter
1/4 cup milk
1 cap full of peppermint extract
3 or more drops of green food coloring


Make the brownie mix as directed on the package but add 2 Tbsp of Hershey syrup.  Bake and cool.  Make the frosting and top when the brownies are cool.  Cut and serve.  Note:  you can adjust the food color to get the green shade desired.