We love Italian Food!

 Antipasti made by Connie

 Pasta Salad made by Sandie

 Seasoned Spinach Balls made by Kathy

2 (9 oz) packages fresh frozen chopped spinach, thawed and well drained
2 cups herb-seasoned stuffing mix, crushed
1 cup grated Parmesan cheese
4 eggs, slightly beaten
3/4 cup margarine or butter, softened
1/2 cup finely chopped onion

Heat oven to 350 degrees.  In a large bowl combine all the ingredients and mix well.  Shape into 1-inch balls.  Place on 2 ungreased 15 x 10 inch jelly roll pans.  Bake for 10-12 minutes or until set.  Makes 8 dozen appetizers.  Refrigerate leftovers.
Note:  Can also be done in microwave.  Cover 24 balls with waxed paper and microwave on high for 4-5 minutes or until set, rotating 1/2 turn once during cooking.  Repeat with the remaining spinach balls.

 Pepperoni Bread made by Andrea

4 loaves frozen bread dough
4 tsp. snipped parsley
4 tsp. salt
4 eggs
4 tsp. oregano
1 1/2 pounds sliced pepperoni
3 cups Parmesan cheese
8 cups grated mozzarella cheese
1 cup pizza or spaghetti sauce (optional)

Thaw bread dough according to directions.  Spread thawed dough into a large rectangle on a greased cookie sheet.  Make an egg wash by mixing eggs and seasonings.  Spread 1/8 of this onto the dough almost to the edges.  Layer 1/4 of the pepperoni 3-4-5  in a row down the center third of the bread.  Spread a very thin of sauce and then sprinkle with 1/4 of both cheeses.  Fold bread dough over filling, tucking in the ends and one-third over, then the last third over.  Flip dough seam side down.  Spread dough with another 1/8 of the egg wash.  Bake at 375 degrees until golden brown, about 20 minutes.  Makes 4 loaves. 

 Caprice Salad made by Connie

 Grape Jelly Meatballs made by Kathy

2  12 oz jars chili sauce
1 32 oz jar grape jelly
1 bag meatballs (about 80 in a bag)

Put chili sauce and jelly in a large pot and heat until jelly is melted and sauce is smooth, stirring often.  Add the frozen meatballs and heat until meatballs are thawed and then simmer for about 3 hours.

 Zucchini Milano made by Kathy

7 or 8 medium zucchini, cut into 1/4-inch slices
2 tsp. salt
8 slices bacon, diced
1 large onion, chopped
1 large clove garlic, minced
4 slices light or dark bread, diced
2 cups shredded mozzarella or cheddar cheese
1 tsp. Italian seasoning (or combination of oregano, marjoram, and basil to make 1 teaspoon)
dash of freshly ground black pepper
1 (15 oz) can tomato sauce
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.  Lightly oil a 13 x 9 inch oven proof dish.  In a large saucepan, cook the zucchini in 1 cup of boiling water with 1 teaspoon of salt until barely tender, about 3-5 minutes.  Drain.  In a skillet, cook the bacon until crisp; remove from the pan with a slotted spoon.  Drain and put into a bowl.  Add the onion and garlic to the skillet and saute 5-6 minutes, until tender.  Drain and add to the bacon.  Stir the onion-bacon mixture into the drained zucchini, add the bread, cheese, Italian seasoning, remaining teaspoon of salt, pepper, and the tomato sauce.  Toss lightly until well coated.  Spoon the zucchini into the prepared dish.  Sprinkle with Parmesan cheese and bake 20 minutes or until bubbly.  Serves 10-12 people.

 Italian Sausage and Peppers made by Barb

16 sweet (mild) Italian sausages
3 15 oz. cans of tomato sauce
1/4 cup Italian seasoning
1/2 cup Parmesan cheese
1 jar roasted red peppers

Combine the tomato sauce, Italian seasoning, Parmesan cheese and bring to a boil.  Add the sausage and reduce to a simmer.  Cook 45 minutes.  Add the red peppers and sliced onions.  This can be used for sausage sandwiches or can be cut up into appetizer size.  I cooked it the day ahead and then put in a large pan and put Parmesan on top and heated it in the oven at 350 degrees for 30-40 minutes.

Cannoli's Made by Connie and Costco

This kit was purchased at Costco and then assembled.  We felt they were very good so wanted to share with you a quick way to make an Italian dessert.  Everything that was needed was in the box! 

Chicken Parmesan made by Lori - I apologize that I do not have a picture of the Chicken Parmesan.  It is always a mad rush to get all the food out of the ovens so we can serve it quickly while it is still hot.  Apparently, I never took a picture of the chicken Parmesan but it was delicious.

2 pounds of chicken - I used chicken tenders
1 jar of Clasico spaghetti sauce
progresso bread crumbs
1 beaten egg
enough olive oil to brown
1 tsp minced garlic
mozzarella cheese

Dip the chicken in the beaten egg and cover with the bread crumbs.  Sear the chicken in olive oil and the garlic.  Place in a pan and cover with sauce and then the cheese.  Bake at 350 degrees for 45 minutes.

Spaghetti and Meatballs - made by Andrea

This is my Aprils Fool dish for you - it is really cupcakes!!!!

Cake Mix and ingredients needed to make it
Butter cream Frosting
Raspberry or strawberry jelly or jam (I used raspberry)
24 ferrero rocher candy balls
shaved white chocolate

Make the cakemix according to package directions for cupcakes.  Put the cupcakes in a bowl like you would use for spaghetti.  Put the buttercream frosting in a piping bag with a small tube and go across the cupcakes and the open areas to make it look spaghetti.  Put the candy balls into the jam or jelly and put on top of each cupcake.  Drizzle some more jam or jelly over the top.  Shave white chocolate over the top to look like Parmesan cheese.  You can also make these individually but be sure to let the frosting go down the sides.

Pecan Biscotti made by Connie

1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/4 tsp. baking powder
1/4 tsp. salt
1 cup finely chopped pecans, toasted
2 large eggs, lightly beaten
3/4 cups sugar
1/2 cup vegetable oil
1/4 tsp. almond extract or vanilla extract

Combine the first 5 ingredients in a large bowl.  Stir together the eggs and remaining 3 ingredients, gradually adding to the flour mixture, stirring just until dry ingredients are moistened.  Divide dough in half.  With lightly floured hands, shape each portion into a 12 x 2" log.  Place logs 3" apart on a lightly greased baking sheet.  Bake at 350 degrees for 25 minutes.  Cool logs on a baking sheet for 10 minutes.  Cut each log diagonally into 3/4" thick slices with a serrated knife, using a gentle sawing motion.  Return slices, cut side down, to a baking sheet.  Bake at 350 degrees for 7 minutes.  Turn biscotti over, and bake 7 more minutes.  Remove to wire racks to cool completely.  Makes 2 1/2 dozen cookies.  Note:  This is another recipe from the Southern Living Cookbook that Dillards sold and gave some of the proceeds to the Ronald McDonald House.

Everyone is Irish Today!

 Crescent Reuben's made by Lori

2 cans crescent rolls
2 pounds corn beef, sliced
1 pound swiss cheese
32 oz. sauerkraut , drained
1 bottle thousand island dressing (16 oz)

Lay out the crescents and place sliced corn beef on top.  Place a slice of swiss cheese on top of that.  Spoon a Tbsp. of sauerkraut with thousand island dressing mixed in.  Wrap the crescent and bake for 12 minutes at 350 degrees until golden brown. 

 Galway Colcannon made by Irish Chef Kathy

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

 Irish Soda Bread made by Dianne

4 cups bread flour
1 Tbsp. double-acting baking powder
1 tsp. salt
3/4 tsp. baking soda
1 cup raisins or dried currants, rinsed in hot water and patted dry
1 Tbsp. caraway seeds
2 cups buttermilk (non-fat yogurt can be substituted)

In a large bowl sift together the flour, baking powder, salt, and baking soda and stir in the raisins and caraway seeds.  Add the buttermilk and stir the mixture until it forms a dough.  Turn the dough out onto a well-floured surface and knead it for 1 minute.  Halve the dough, with floured hands and shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet.  Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife and bake the loaves in the middle of a preheated 350 degree oven for 45-55 minutes, or until a tester comes out clean.  Transfer the loaves to racks and let them cool. 

Corned Beef, Cabbage and Boiled 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 for the last 15 minutes.  You can add carrots with the potatoes if you like. 

Hearty Beef Stew made by Barb

Pride of Erin Soup made by Diane

1 11 pound cabbage, cored and quartered
2 Tbsp. butter (1/4 stick)
1/2 cup chopped onion
1/2 cup grated peeled russet potato
1/2 tsp. ground mace
2 Tbsp. all purpose flour
2 1/2 cups milk
2 1/2 cups canned low-salt chicken broth
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh chives
2 Tbsp. freshly grated Parmesan cheese

Place cabbage in a large bowl.  Pour enough boiling water over to cover.  Let stand 5 mins.  Pat dry with paper towels.  Cut cabbage into thin shreds.  Melt butter in heavy large saucepan over low heat.  Add onion; saute until tender but not brown, about 10 mins.  Add cabbage and potato and stir 5 mins.  Stir in mace.  Add flour, stir 2 minutes.  Gradually mix in milk and broth.  Bring mixture to a boil, stirring frequently.  Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes.  Cool slightly.  Puree soup in batches in blender until smooth.  Return soup to same saucepan and season with salt and pepper.  (Can be made 1 day ahead.  Cover and chill.)  Bring soup to simmer.  Ladle into bowls, Sprinkle with parsley, chives, and parmesan and serve. 

Marinated Carrot Casserole made by Kathy

2 pounds carrots, peeled and sliced thin (I like baby carrots)
1 small green pepper, chopped
1 medium onion, chopped
1 can tomato soup
1/2 cups oil
1 cup sugar
1/4 cup vinegar
1/2 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Cook the carrots until just tender and cool and drain well.  Heat the rest of the ingredients and pour over the carrots.  Cover with plastic wrap and refrigerate overnight.  Remove the wrap and bake at 375 degrees for about 20 minutes or until bubbly.  Also delicious served cold.

Pistachio Salad made by Andrea.  This is also known as Watergate Salad and is an oldie but goodie.

2 (3.4) packages pistachio pudding mix
16 oz. can crushed pineapple, with juice
2 cups miniature marshmallows
1 cup chopped walnuts
16 oz. container frozen whipped topping, thawed.

In a large bowl, mix together the pudding mix, pineapple with juice, marshmallows and nuts.  Fold in the shipped topping and chill.

Lime Gelatin Salad made by Sandie

2 packages (3 oz. each) lime jello
2 cups boiling water
1 quart lime sherbet
1 carton (8 oz) frozen whipped topping, thawed

In a large bowl dissolve the jello in boiling water.  Beat in the sherbet until melted.  Add whipped topping and beat well.  Pour into an 8 cup ring mold or glass bowl.  If using a mold coat with cooking spray.  Refrigerate at least 4 hours or until set.

Lazy Day Cut Out Cookies made by Andrea


Even though I make more homemade cookies than anyone I know I have discovered a delicious way to make cutout cookies that everyone loves.  First of all go to GFSbuttercream frosting.  Now the part made in the home - bake the cookies according to the package directions.  Frost the cookies and add sprinkles or decorations of your choice and listen to all the compliments you will get.  They are better than homemade in my opinion. 

Applesauce Spice Cake made by our wonderful volunteer coordinator Laura.  The rumor is that Laura is a Lovely Lunch Lady in training.  She can join our group any day with her pretty bundt cakes!!!

Cake:
1 package yellow cake mix
1 (3.4) oz instant vanilla or butterscotch pudding mix
1 cup applesauce
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 tsp. apple pie spice

Spice Glaze:
2 cups powdered sugar
1 Tbsp. butter, softened
1/2 tsp. pumpkin pie spice
2 to 4 Tbsp. milk

Heat oven to 325 degrees.  Grease and flour a 10 or 12 cup Bundt pan.  If you are using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter.  In a large mixing bowl, mix all the ingredients on medium speed for 2 minutes.  Spoon into prepared pan.  Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.  Cool 10 minutes.  Remove from pan and cool completely.  If desired, drizzle with spice glaze.    To make the glaze mix the sugar, butter and spice in a medium bowl.  Gradually add the milk until a desired consistency.  Mix until smooth.  Makes 16 servings.

We're having a Mexican Fiesta Today!

Chicken Enchiladas made by Kathy

4 cups shredded monterey jack cheese, divided
2 cans (19 oz) red enchillada sauce
2 cans (4 oz) chopped green chilies
2 cups sour cream, divided
1 Tbsp. sugar
2 tsp. ground cumin
8 cups cooked, shredded chicken (from 2 pre-roasted chickens from the supermarket)
24 flour tortillas (8 oz.)

Heat oven to 400 degrees.  In a large bowl combine 2 cups cheese, 1 can enchilada sauce, all the green chilies, 1 cup sour cream, sugar and cumin.  Stir in the cooked chicken.  Lightly spray 2 13 x 9" baking dishes with non-stick cooking spray.  Place one tortilla on a clean work surface.  Spread 1/3 cup filling along the center of the tortilla, gently roll, and place seam-side down in a dish.  Repeat the process until all ingredients have been used.  Evenly divide the remaining can of enchilada sauce over the enchiladas, dot with the remaining cup of sour cream, and sprinkle remaining 2 cups of cheese over that.  Bake in a preheated oven for 15 mins, or until the enchiladas are heated through and bubbling.

Crabmeat and Corn Quesadillas and Shrimp Quesadillas made by Stacey

Crabmeat and Corn Quesadillas

8 ounces fresh lump crabmeat,
1/2 cup fresh or frozen corn kernels, drained
1/2 cup diced sweet red peppers (optional)
1/2 cup cilantro
1/3 cup chopped green onions
1/4 cup plus a Tbsp. sour cream
1 tsp. hot sauce
1/2 tsp. ground cumin
10 (8 inch) flour tortillas
1 1/4 cups (5 ounces) shredded monterey jack cheese
vegetable cooking spray

Combine the first 7 ingredients in a medium bowl, stir and well.  Spoon crabmeat mixture evenly over the 5 tortillas; spread to within 1/2 inch of the edge.  Sprinkle evenly with cheese, and top with the remaining tortillas.  Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.  Add the quesadillas one at a time, and cook 1-2 minutes on each side or until lightly browned and cheese melts.

Shrimp Quesadillas

6 dozen cooked shrimp
1/3 cup water
1 package taco seasoning
1/3 cup green onions
1 1/4 cups shredded monterey jack cheese
10 (8 inch) flour tortillas
guacamole
sour cream

Saute the shrimp in butter quickly.  Cut into chunks, add water, and sprinkle with the taco seasoning lightly on top.  Mix together and cook until liquid is absorbed.  Put some shrimp mix, green onions, and cheese on the 8" tortilla shells.  Top with another shell.  Brown approximately 2 mins. on each side.  Cut and serve with guacamole and sour cream.

Layered Chili Casserole made by Lori

2 pounds ground beef
2 cans red kidney beans
1 pack chili flavor or taco seasoning mix
2 jars marinara sauce
peppers and onions (optional)
large tub of softened cream cheese
8 oz. bag shredded cheddar cheese
scoops or tortilla chips

Brown the ground beef.  Add the beans, taco flavoring, marinara sauce and peppers and onions and cook on the stove until it simmers.  Put in a 9 x 13" casserole.  Spread the cream cheese over the top.  Top with the shredded cheese.  Bake at 350 degrees for 40 mins.  Serve with scoops or tortilla chips or just in a bowl.

Beef and Chicken Tacos made by Andrea

2 pounds ground beef
2 pounds chicken
4 packets of taco seasoning
shredded lettuce
diced tomatoes
shredded cheese
diced onions
sour cream
4 packs of hard taco shells (12 in a pack)

Ground the beef and chicken.  Fix the taco seasoning as directed on the packet and add to the meat.  Put the meat in the bottom of the shell and top with the tomatoes, lettuce, onions, and cheese.  Serve the sour cream side for those who want to add it.

Festival Layered Taco Salad made by Sandie

2 pounds lean ground beef
1 (1 ounce) package taco seasoning
6 cups romaine lettuce, chopped
1 cup whole kernel corn
1 (16 oz) cans kidney beans, drained
2 cups picante sauce
3 green onions, sliced
2 cups monterey jack cheese, shredded
2 cups sour cream
1 cup mayonnaise
1 tsp. chili powder
2 tsp. hot sauce
2 cups cheddar cheese, shredded
1 medium tomato, chopped
1 (4 oz) can sliced black olives
tortilla chips

Prepare meat and taco seasoning according to package instructions.  Chill.  In a large clear bowl, layer salad greens, kidney beans, picante sauce, green onions, monterey jack cheese and cooled taco meat mixture.  Combine sour cream, mayonnaise, chili powder and hot sauce.  Carefully spread over salad.  Sprinkle with cheddar cheese.  Cover and refrigerate until serving time.  Garnish with tomatoes and olives.  Serve with tortilla chips.

Mini Cheesecakes made by Lori

18 pre- made small graham cracker pie shells
4 blocks cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 egg
1 tsp. vanilla
fruit topping or pie filling of your choice

Preheat the oven to 350 degrees.  Mix the cream cheese, sugar, sour cream, egg, and vanilla together.  Put into the shells and bake for 35 minutes.  Top with the fruit or pie filling of your choice.

Chocolate Tres Leches Cake made by Andrea

Tres Leches means 3 milk and this is a favorite Mexican treat.

1 package white cake mix
3 squares semi-sweet chocolate
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1/2 cup sour cream
1 cup Cool Whip
mini chocolate chips to garnish the top or chocolate curls made from another square of semi-sweet chocolate

Prepare cake batter and bake in a 13 x 9" pan as directed on the package.  Cool cake in the pan for 10 minutes.  Pierce the cake with a large fork at 1/2 inch intervals.  Melt the chocolate squares and set aside. 

Blend the milks and sour cream in a blender until smooth.  Add the chocolate and blend well.  Pour over the cake.  If necessary you may need to re-pierce the cake until all the milk mixture is absorbed.  Refrigerate one hour.  Frost with the cool whip and top with the mini chips or chocolate curls.

Lula's Margarita Bites made by Kathy

1 cup plus 2 Tbsp. all purpose flour, divided
1/4 cup confectioners' sugar plus extra for dusting
1/2 cup unsalted butter, at room temperature
2 eggs
1 cup sugar
1/3 cup liquid margarita mix
1 tsp. grated lemon zest
1 1/2 cups sweetened flaked coconut

Heat oven to 350 degrees.  Line an 8 x 8" baking dish with foil, so it overhangs two ends.  Lightly coat with nonstick cooking spray.  In a medium bowl combine 1 cup flour and 1/4 cup confectioners' sugar.  With fingertips work in butter until the mixture resembles coarse crumbs.  In a dish, pat dough down to compact evenly.  Bake 20 mins, or until lightly brown.  Leave oven on.  Combine eggs, sugar, margarita mix, remaining 2 Tbsp. flour and lemon zest in a food processor; pour over hot crust and sprinkle coconut on top.  Bake 20 mins or until just set in the center.  Transfer to a wire rack to cool completely (carefully lift foil to remove).  Dust with confectioners' sugar and remove from foil.

Here is Gladys with her new best friend Pedro.  Everyone at Ronald McDonald House enjoyed the Fiesta.

SOUP'S ON!

 Every time we prepare a luncheon at the Ronald McDonald we present deviled eggs.  They are actually known as "angel eggs" here because a very beloved janitor who passed away a few years ago told us only "angels" could make them so well.  We each have our way of preparing them but they are usually the first empty serving platter on the buffet.  I made these by using mayo, pickle relish, and horseradish.

Spinach and Crab meat Sandwiches made by Stacey

8 oz. cream cheese, softened
3 Tbsp. mayo
lemon juice
7 oz. package imitation crab meat
Old bay Seasoning
Diced onions
spinach leaves
small pita pockets cut in half

Mix the cream cheese, mayo, lemon juice, crab meat, Old Bay, and the onions together.  Put into the pita pockets adding the spinach leaves. 

 Chicken Tortilla Soup made by Andrea

1 can black beans (rinsed and drained)
14 oz. can low sodium chicken broth
16 oz. can fat free refried beans
1 1/2 cups frozen corn
3/4 cups chunky salsa (use whatever heat you like - I use medium)
3/4 - 1 cup cooked cubed chicken (I use a purchased rotisserie chicken)
1/4 cup water
Chili powder to taste
cumin to taste
cilantro to taste

Mix all the above together and put in a crock pot and cook for 3 to 4 hours on low.  Note:  I always double this recipe as it freezes well and fills my crock pot perfectly.

Serve with the following garnishes of your choice on the side:  chilies, shredded cheese, sour cream, broken  tortilla chips, and guacamole.

 Seafood Bisque made by Lori

2 large cans of tomato soup
2 large cans of cream of mushroom soup
1 sauteed onion
one large half and half (2 pints)
1 Tbsp Worcestershire sauce
1 can of Maryland crab
1 package of clean, shelled, and deveined shrimp

Mix all ingredients in a large pan.  Simmer and serve.  It can be reheated in a crock pot later.


 

 

Zucchini Basil Soup made by Diane

2 pounds zucchini, trimmed and cut crosswise into thirds

3/4 cup chopped onion

2 garlic cloves, chopped

1/4 cup olive oil

4 cups water, divided

1/3 cup packed basil leaves

Equipment - an adjustable blade slicer fitted with 1/8 inch julienne attachment

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 tsp. salt and drain in a sieve until wilted, at least 20 mins.  Coarsely chop remaining zucchini.  Cook onion and garlic in oil in a 3-4 quart heavy saucepan over mediun-low heat, stirring occasionally, until softened, about 5 minutes.  Add chopped zucchini and 1 tsp salt and cook, stirring occasionally for 5 minutes.  Add 3 cups water and simmer, partially covered, until tender, about 15 minutes.  Puree soup with basil in 2 batches in a blender.  (use caution when blending hot liquids.)  Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute.  Drain in a sieve set over a bowl (use liquid to thin soup if necessary).  Season with salt and pepper.  Serve in shallow bowls with julienned zucchini mounded on top. 

  

Turkey Rice Soup made by Stacey

This soup only requires 3 ingredients.  Cook the turkey and dice the amount you want to use.   Save the broth and add the amount you would like.  Next add basmatti rice to your liking.

 

White Turkey Chili made by Stacey

1 Tbsp stick margarine or butter

1 1/2 cups chopped onion

1/2 cup chopped celery

1/2 cup chopped red bell pepper

1 Tbsp. minced seeded jalapeno pepper

1 garlic clove, minced

3 cups chopped cooked turkey (about 15 ounces)

2 (19 oz) cans cannelloni beans or other white beans, drained and divided

2 (16 oz) cans fat-free, less-sodium chicken broth

1 (4.5 oz) can chopped green chilies

1 cup frozen whole-kernel corn

1 1/2 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. salt

1/4 tsp. black pepper

1 cup 1% low-fat milk

1/2 cup chopped fresh cilantro

Melt the margarine in a large dutch oven over medium-high heat.  Add onion and the next 4 ingredients (onion through garlic), and saute 5 minutes.  Add turkey, 1 1/2 cups beans, broth, and the next 6 ingredients (broth through black pepper), and bring to a boil.  Cover, reduce heat and simmer 15 minutes.  Mash the remaining beans.  Add them along with the milk to the turkey mixture.  Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently.  Stir in the chopped cilantro.  Yields 11 one-cup servings.

Italian Wedding Soup made by Sandi

1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 Tbsp. dried bread crumbs
1 Tbsp. grated parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole or spinach
1 cup uncooked orzo pasta
1/3 cup finely chopped carrots

In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4 inch balls.  In a large saucepan, heat broth to boiling; stir in escarole or spinach, pasta, carrot, and meatballs.  Return to a boil; reduce the heat to medium.  Cook at slow boil for 10 minutes or until pasta is tender to bite.  Stir frequently to prevent sticking.  Serve with additional grated parmesan cheese sprinkled on top. 

 Chocolate Hash made by Andrea

 1 (12 oz) package chocolate chips
2 Tbsp. water
1 cup chopped pecans
1 pt. shipping cream
4 eggs
4 Tbsp. sugar
1/2 tsp. salt
1 tsp. vanilla
1 angel food cake

Break angel food cake into chunks and put aside.  Melt the chocolate chips in 2 Tbsp. water.  Separate egg yolks from egg whites.  Beat 4 egg yolks and add 2 Tbsp. sugar.  Add to the hot chocolate mixture.  Beat 4 egg whites until frothy and add 2 Tbsp sugar and fold into the chocolate mixture.  Stir in 1 cup chopped pecans, 1/2 tsp. salt, and 1 tsp. vanilla.  Whip 1 pint cream and fold into chocolate mixture.  Grease a 1 1/2 x 13 1/2 pan.  Arrange cake chunks and chocolate mixture into layers.  Chill overnight.  Serves 16. 

 Hershey's Especially Dark Chocolate Cake made by Connie

2 cups sugar
1 3/4 cup flour
3/4 cup herskey's dark cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water

Preheat oven to 350 degrees and grease and flour 2 9 inch cake pans.  Stir together dry ingredients.  Add oil, milk, eggs, and vanilla and beat on medium speed for 2 minutes.  Stir in the boiling water - batter will be thin.  Pour into pans and bake for 30-35 minutes.  Cool 10 minutes, remove from pans and cool before frosting.

Especially Dark Frosting

1 stick butter or margarine
2/3 cup dark cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla

Melt butter and stir in cocoa, add milk and sugar alternately until desired consistency and add vanilla.  Makes about 2 cups frosting.

ALOHA!!! IT 'S A LUAU IN CLEVELAND IN SNOWY JANUARY!!!

We decided we needed some sunshine in January so we created our own with a luau complete with decorations and Hawaiian food.  Hope you will enjoy a break from winter as all of us did. 

Spinach Balls by Lois

2 packages chopped spinach , cooked and pressed dry
8 oz. crumb style herb stuffing
2 small onions, chopped finely
2 beaten eggs
3/4 cup melted margarine
1/2 cup grated parmesan cheese
1 tsp. garlic salt
1/2 tsp. tabasco (opt)
1/2 tsp. black pepper

Mix all ingredients together and shape into one inch balls.  Freeze.  Bake frozen on ungreased cookie sheet at 350 degrees for 10-12 minutes.

Layered Maui Salad made by Andrea

2 limes

1/2 cup bottled Asian sesame-ginger salad dressing

2 cups packaged shredded carrots

2 cups packaged shredded red cabbage

2 mangoes, seeded and cut into 3/4" chunks

1 head Boston lettuce, (5 oz) torn into pieces, (6 cups)

1 cup wide Chinese fried chow mien noodles - broken into pieces

4 scallions, sliced

1/3 cup dry-roasted macadamia nuts, chopped

OPTIONAL - 1 rotisserie chicken (1 1/2 lbs) skin removed and sliced (3 cups)

Grate 1 Tbsp. lime zest and squeeze 1 Tbsp. juice from the limes.  Combine with the dressing.  Separately toss the carrots, chicken, and cabbage with 1/3 of the dressing.  

Layer the lettuce, carrots, chicken, cabbage, mango, noodles, scallions, and nuts in a 13 cup trifle dish or straight-sided glass bowl. 

Hawaiian Pineapple Chicken made by Stacey

3 Tbsp. vegetable oil

2 cups cooked, boned chicken, cut into small chunks

1/2 cup scallions, finely sliced

1/2 cup celery, diced

2 Tbsp. soy sauce

1/2 cup macadamia or Brazil nuts, chopped

1/2 tsp. sugar

1/2 cup chicken stock

1 cup fresh pineapple, cut into chunks

Heat oil in wok or skillet and saute the chicken, scallions, and celery for 3 mins.  Stir in the soy sauce, nuts, sugar and chicken stock.  Cover and simmer for 5 minutes.  Add the pineapple and simmer for another 3 minutes.

BBQ Pork Tenderloin with Pineapple made by Kathy

I apologize that I did not get a picture of this delicious dish but wanted to share it anyway.  

2 pork tenderloins (12 - 16 oz each)

1 can (6 oz) pineapple juice (3/4 cup)

3 Tbsp. soy sauce

2 Tbs. minced fresh garlic

2 Tbsp. minced fresh ginger

1 1/2 tsp. coarse salt (kosher)

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. ground black pepper

2 cups peeled and cubed fresh pineapple (1-inch pieces)

Place pork tenderloins in a resealable plastic bag and set aside.  in small bowl combine the marinade ingredients and pour over pork.  Seal bag and refrigerate for at least 1 hour and up to 24 hours to enhance the flavor.  Heat oven to 400 degrees and coat a large roasting pan with cooking spray.  Roast pork and pineapple 25 mins until a meat thermometer reads 160 degrees ( pork with be slightly pink in the center).  Let stand for 5 minutes before slicing crosswise into 1/2 inch thick slices.

You may also grill the pork.  When ready to grill remove the pork from the marinade and place on the grill.  Cook, covered for about 10 minutes per side or until the internal temp of the pork is 160 degrees

Pineapple Bake made by Lori

2 cans crushed pineapple

1 stick melted butter

3 beaten eggs

1 cup sugar

10 cubes white bread

Place cubed bread at the bottom of a pyrex baking dish.  Pour pineapple over the top.  Beat the eggs, sugar, and butter together and pour over the top.  Bake for 40 minutes at 350 degrees.

Chicken Rice  Casserole made by Barb

6 cooked chicken breasts, shredded

2 cups celery, sauteed

2 cups cooked rice

1 Tbsp. chopped onion

1 1/2 cup Hellman's mayonnaise

1 can cream of chicken soup

Topping:

1 cup corn flakes, crushed

1/2 cup slivered almonds

2 Tbsp. butter, melted

Mix the mayo and soup and then add the chicken, celery, rice, and onion.  Put into a 9 x 13 casserole pan and add the topping ingredients.  Bake at 357 degrees for 30 minutes.  

Spicy Eggplant by Diane

2 Tbsp vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 Tbsp vegetable oil
2 onions, thinly sliced
1 Tbsp minced garlic
2 Tbsp soy sauce
2 Tbsp water
1 1/2 Tbsp oyster sauce
1 Tbsp chili garlic sauce
1 tsp white sugar
ground black pepper to taste
1/2 tsp asian toasted sesame oil

Heat 2 Trsp oil in a large skillet or wok over medium-high heat until almost smoking.  Cook and stir the eggplant cubes until they begin to brown for 3-5 minutes.  Remove the eggplant with a slotted spoon, and set aside.  Heat 2 more Tbsp of oil in the skillet over medium-high heat and cook and stir the onions just until they begin to soften, about 30 secs.  Stir in the garlic, and cook and stir an additional 30 secs.  Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper and stir to form a smooth sauce.  Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the lizqid has been absorbed, about 5 mins.  Drizzle sesame oil over the dish, and give one final brief stir to combine. 

Hawaiian Jello Cream Cake made by Sandi

1 1/2 sticks butter

1/2 cup brown sugar, packed

1 1/2 cup flour

1 cup nuts

1 small package lemon jello

1 cup hot water

3/4 cup sugar

1 (8 oz) package cream cheese

1 small carton whipping cream

1 large package cherry jello

3 cups hot water

Cream together the butter and brown sugar and add the flour nuts.  Press dough into a buttered 9 x 13 pan.  Bake for 10 mins at 375 degrees or until crust is brown.  Dissolve small package of lemon jello with 1 cup of hot water.  Let cool.  Cream together the sugar and cream cheese.  Whip up 1 small whipping cream, and add to cream cheese mixture.  Add cooled jello into cheese mixture.  Pour on the cooled crust then chill.  For topping mix large cherry jello and 3 cups of hot water.  Pour onto top of cheese mixture and chill completely.

Coconut Cake made by Susie

Make a Duncan Hines white cake with a mix as directed on the package and cool.  Make the cream cheese frosting by mixing 2-8 oz packages cream cheese with 2 sticks of softened butter and 2 cups of powdered sugar.  Cream until smooth and frost cooled cake.  Sprinkle toasted coconut and chopped pecans all over the cake. 

Chocolate Mousse Pie made by Lori

1 container of cool whip

1 cup sugar

1 8 oz. cream cheese

24 Oz's. chocolate morsels, melted

1 Tbsp. oil

One Oreo crust

Mix cool whip, cream cheese, and sugar together.  Melt 24 Oz's. of chocolate in microwave with 1 Tbsp. oil.  Mix the chocolate mixture with the Cool Whip mixture and pour into the Oreo crust.  Chill. 

Beach Cupcakes made by Andrea

Use any cupcakes you desire and decorate in the following way:

Frost half of the cupcakes with white frosting and sprinkle brown sugar over to look like sand.  Use vanilla frosting colored with blue to make the water.  Frost the other half of the cupcakes with the blue and fluff it up to look like waves coming in.  Add a paper umbrella for a beach umbrella and a round piece of candy or gum to look a beach ball.  (I used jaw breakers)