BANGERS AND MASH CASSEROLE made by Judi (sorry, the photographer will not be getting a gold medal for this as she lost the picture)
10-12 Bratwurst
2 cups beer
5 lbs. mashed potatoes
Lipton Beefy Onion Gravy
1 can beef broth
french fried onion rings
Bake 10-12 Bratwurst with 1 cup beer or water for 30-40 minutes at 350 degrees. Make mashed potatoes using 5 lbs. of potatoes and set aside. Make the onion gravy with Lipton beefy onion with 1 cup beer or water and 1 can beef broth. Layer Bratwurst and gravy and top with the mashed potatoes and sprinkle french fried onion rings on top. Cover and bake 1/2 hour at 350 degrees until all heated through.
8 oz. cream cheese
8 oz. shredded sharp cheddar cheese
8 oz. shredded Monterrey jack cheese
1 cup Hellman's mayo
1/4 cup grated onions
1 tsp. garlic salt
Mix all together and spread on Pepperidge Farm very thin bread. Cut into triangles.
CREAMED CARROT SOUP WITH GINGER AND LIME made by Connie
2 cups chopped sweet onion
2 Tbsp. olive oil
5 cups peeled and chopped carrots (about 2 lbs)
5 cups chicken stock
1 cup water
2 Tbsp. grated fresh ginger
1/2 tsp. freshly ground black pepper
1 Tbsp. plus 1 tsp. fresh lime juice
1 cup half-and-half
1 Tbsp. finely chopped curly parsley
In a large heavy soup pot, saute the onions in the olive oil over low heat until the onions appear glossy. Add the carrots, chicken stock, water, and ginger and bring to a boil. Lower the heat, cover the pot, and let the mixture simmer for 30 mins. Add the pepper, lime juice, half-and-half, and cook covered for 5 minutes, stirring a few times. Cool to room temperature. Puree the soup in a blender of food processor. Hot or cold, this is a real palate pleaser. To serve cold cover and chill it for 2 hours or overnight. If you reheat the soup, do not let to reach a boil. Garnish with chopped parsley.
SPINACH SALAD WITH MANDARIN ORANGES AND PECANS made by Roseann
Spinach and other lettuce such as bibb
1 large can mandarin oranges
1 large red onion
1/2 lb. bacon
pecans
Dressing:
1/3 cup sugar
1/2 Tbsp. lemon juice
1/2 tsp. paprika
1/2 tsp. pepper
1/2 tsp. celery seed
1/2 tsp. dry mustard
1 Tbsp. honey
1 Tbsp. vinegar
1/2 cup oil
Thinly slice onion. Fry and crumble crisp bacon. Toast pecans in bacon grease in desired. Arrange mandarin oranges, bacon, and pecans over lettuce and onions. Pour dressing over the top and toss immediately before serving.
SLOW COOKER CHICKEN TIKKA MASALA made by Diane
5 boneless skinless chicken breast halves, cut into 1 inch pieces (about 3 lbs)
1/2 large yellow onion, finely diced
4 cloves garlic minced
2 Tbsp. freshly, finely grated ginger
1 jalapeno, stemmed, sliced in half and seeds removed
1 (29 oz) can tomato puree (I recommend Contadina brand)
1 1/2 cups plain yogurt
2 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice
2 Tbsp. Garam Masala
1 Tbsp. cumin
1/2 Tbsp. paprika
2 tsp. salt or to taste
3/4 tsp. cinnamon
3/4 tsp. freshly ground black pepper
1-3 tsp. cayenne pepper - see note at end
2 bay leaves
1 cup heavy cream
1/2 Tbsp. cornstarch
prepared long grain white rice or basmati rice
chopped cilantro, for serving
In a large mixing bowl combine the chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combined. Pour half of the sauce mixture into a large slow cooker then add in the diced chicken and then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low for 8 hours of on high for 4 hours. In a mixing bowl, whisk together the heavy cream and cornstarch and pour mixture into the slow cooker and gently stir. Allow mixture to cook for 20 minutes while you prepare the rice. Remove the bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro. Cook's note - you can omit the cayenne pepper if you do not like hot foods or adjust it to less. 3 tsp. will make it really spicy.
COCK-A-LEEKIE PIE made by Connie
1 pie shell - baked
2 Tbsp. butter
3 cloves garlic, minced
1 cup chopped leeks
4 boneless, skinless split chicken breasts, cut into 1 inch cubes
2 Tbsp. sherry
2 cashes Worcestershire sauce
1 Tbsp. Dijon mustard
1/2 cup heavy cream or half and half
1/2 cup cheddar cheese, grated
3 eggs
Line the bottom and sides of the pie shell with aluminum foil. Melt the butter in a skillet over medium heat. Stir in the garlic and leeks. Saute until tender. Reserve. Add the chicken to the skillet, saute until the chicken begins to brown slightly. Add in the sherry. Cook until almost all of the sherry has evaporated. In a bowl, stir the Worcestershire sauce, Dijon, cream cheese, leeks, chicken, and eggs together until blended. Pour the filling into the pie shell. Bake the pie for about 45 mins. Allow a few minutes for the pie to set after removing it from the oven. Serve warm. This is a traditional English countryside favorite.
Shepherds Pie made by Stacey
2 lbs. hamburger
1 lb. pork
diced onions
10 lbs. potatoes mashed
cut up carrots
cut up broccoli
1 pie crust with a top and bottom
Brown and crumble the burger and pork and put on paper towels to drain. Mix everything together and put in a pie crust with a top and bottom. Cook at 350 degrees for 50-60 minutes. Be sure to cover for most of the time and then remove cover to brown the top slightly.
ENGLISH TRIFLE made by Judi
pound cake
Twinkies - cut up
vanilla pudding
fruit of choice
cool whip
Layer the ingredients in a glass bowl. Easy and elegant.
Cherry Delight made by Mary Ann
2 cup graham crackers (crushed)
1 cup butter (melted)
2 package dream whip
16 oz. package cream cheese
1 cup confectioners sugar
4 cans of cherries
Mix the graham crackers crumbs and butter together and put into the bottom of a 9 x 13 baking dish. Beat the cream cheese and sugar together and then drop into the dream whip and mix together. Put on top of the graham crackers. Let set in the refrigerator until firm. Add the cherry pie filling on top or you can use another favorite fruit pie filling.
Jello Pie made by Roseann
3/4 cup boiling water
1 package jello - any flavor - I used orange
1 8 oz. cool whip
1 graham cracker crust
Add boiling water to hello and stir until dissolved. Add the cool whip to jello gently - do not beat. Pour into a pie shell and refrigerate. Garnish as desired.
1 can sweetened condensed milk
4 eggs
1/2 cup lime juice
6 Tbsp. sugar
1/2 tsp. cream of tarter
baked pie shell
Beat 1 egg white until stiff. Combine the condensed milk, 4 egg yolks, and lime juice and fold in the stiff egg white. Beat the 3 egg whites and gradually add the sugar and cream of tarter. Add both mixtures together and put into the baked pie shell and bake at 350 degrees until egg whites are golden brown about 25 minutes.
White Chocolate Mousse Pie made by Susie
1 prebaked shortbread crust
2 cups cool whip
1 8 oz. container white chocolate cream cheese
blueberries
Mix cool whip and cream cheese together. Put into a pie crust and top with blueberries. Chill for 2 hours before serving.
CHOCOLATE MOUSSE PIE made by Susie
1 prebaked Oreo cookie crust
2 cups cool whip
1 8 oz. container dark chocolate cream cheese
chocolate covered almonds
Mix cool whip and cream cheese together and put into the pie crust and top with chocolate covered almonds. Chill for 2 hours before serving.
The Lovely Lunch Ladies wish all the Olympic athletes a wonderful experience.
GO TEAM USA - BRING HOME THE GOLD!!!!
No comments:
Post a Comment