Let's open the Olympic Games with English Foods

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.

English Pimento Sandwiches made by Barb  (The photographer was really off this week - also  missed this)

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.

KEY LIME PIE made by Roseann

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!!!!

Let's Make Some Picnic Food

Watermelon Salad made by Judi

1 cubed watermelon
1 cubed English cucumber
1/4 red onion, chopped
8-10 small mint leaves
1 Tbps. cilantro (may add more if desired)
juice of 2 limes
1/2  - 1 cup olive oil
drizzle of balsamic vinegar

Toss all the above together and enjoy.

Macaroni Salad made by Lois

1 1/2 pounds elbow macaroni, cooked
2-3 stalks celery, sliced
2-3 carrots, sliced
1 12 oz. jar pickles - save the juice
8 hard boiled eggs, sliced
2 cups real mayonnaise
dash of paprika

Add the carrots, celery, pickles, and 6 of the eggs to the macaroni.  Mix the mayo and pickle juice together and fold into the other ingredients.  Put two of the eggs on top for  garnish and sprinkle with paprika.  Refrigerate until serving.  Options:  you can add onions, olives, or other garnishes you enjoy.

Rice Pilaf made by Andrea

1 stick margarine
1 (10 3/4 oz) can Campbell's French Onion Soup (or Onion)
1 (10 3/4 oz) can Campbell's Beef Consume Soup
1 1/2 cups Uncle Ben's Converted White Rice
1/2 cup grated cheddar cheese

Melt margarine in a casserole dish in the oven.  Bring both soups just to a boil in a saucepan on top of the stove.  Mix rice grains into the melted margarine, stirring to cover all the grains with the margarine.  Stir the soups in with the rice mixture.  Bake in a 325 degree oven for 50 minutes in a covered casserole.  Add the grated cheese for the last 5 minutes and leave uncovered.  Serves 8-10.  I doubled this and it works well.

Sloppy Joe's made by Roseann

2 lb. ground beef
1 large onion, chopped
1/2 green pepper, chopped
1/2 cup celery, chopped (optional)
1 bottle chili sauce
1 bottle water
1 can tomato soup
1 can water
2 tsp. brown sugar

Brown the meat in a dutch oven then push the meat to one side and then saute the onion.  Add the remaining ingredients and cook covered for 30 mins.  Then cook uncovered for another 30 minutes.  Always good when it is rewarmed and it can be frozen. 

Rave Review Baked Beans made by Kathy

1 lb. loose sausage or ground beef
1 onion, chopped
1 bell pepper, chopped
2 (16 0z) cans pork and beans
1/2 cup packed light brown sugar
1/4 cup molasses
1 tsp. dry mustard
2 tsp. Worcestershire sauce
1/2 cup ketchup
ground black pepper to taste

Preheat the oven to 325 degrees.  Lightly grease a medium-size casserole.  Brown the meat in a skillet, stirring to break into bite-sized pieces; remove from the skillet.  Brown the onion and bell pepper in the meat droppings.  Drain the meat, onion, and pepper well.  Stir together the ketchup and black pepper.  Bake uncovered for about an hour or until the liquid is slightly thickened and the meat is tender.  

We love when school is out and the kids and grand kids of the Lovely Lunch Ladies can come to help us.  Here Kaylen and Brandon are helping Lyndsey frost cupcakes for the residents of the House.

Pretzel Salad made by Andrea

2 cups crushed pretzels
3/4 cup margarine, melted
2 tsp. white sugar
1 (8 oz) package cream cheese
3/4 cup white sugar
4 1/2 oz. frozen whipped topping, thawed
1 (6 oz) package strawberry flavored jello
2 cups boiling water
2 (10 oz) packages frozen strawberries

Preheat oven to 400 degrees.  In a medium bowl, mix the crushed pretzels with the margarine and sugar.  Press into the bottom of a 9 x 13 inch baking dish, and bake in the preheated oven for 8 mins.  Remove from heat and allow to cool.  Blend together the cream cheese and sugar.  Fold in the whipped topping and spread evenly over the cooled pretzel mixture.  In a medium bowl, dissolve the strawberry flavored jello in boiling water.  Mix in the strawberries and set aside to cool for about 15 mins.  Pour jello mixture over the cream cheese mixture and refrigerate until set, about 4 hours.  

Pretzel Butterflies made by Andrea

50 small pretzel twists
small package of pretzel sticks
1 cup white vanilla candy coating, cut into pieces
1 tsp. vegetable oil
100 M & M's

Line a large cookie sheet with parchment paper.  To make 25 butterflies, arrange the pretzel twists in a cookie sheet in groups of 2 with single-hole sides of pretzels touching to form the wings.  Melt about 1/4 cup of the white chocolate and 1/4 tsp. vegetable oil at a time in the microwave.  Put the melted chocolate  into a squeeze bottle or a pastry bag.  Squeeze the chocolate down the middle of the pretzels to form the body.  Make wider at the top and narrow at the bottom.  Break the pretzel sticks into small pieces and stick 2 at the top for antennae and add another dab of chocolate.  Put a blob of chocolate into each of the four holes and put an M & M into each.  Let these sit until they are totally dry. This will take close to an hour depending on the temperature of your room and the humidity.   Gently remove from the parchment paper and store in a tightly covered container. 

In honor of Italy Republic Day

Fresh Mozzarella and Prosciutto Swirls made by Diane

1 lb. mozzarella curd *
2 Tbsp. salt
1/2 pound thinly sliced prosciutto di Parma

Cut mozzarella curd into 1 inch squares.  Place in a large bowl with lots of kosher salt atop.  Bring a large pot of water to 165 to 170 degrees (use instant read thermometer.)  Do not get much hotter.  Pour generous amount of water to cover curd and stir for 2 minutes.  Discard water.  Pour another generous amount of water over curd.  Curd will start to come together as you stir, probably for less than 2 minutes.  With hands continuously dipped in cold water, shape curd (which is now mozzarella) into a ball.  On a flat surface spread the mozzarella out thinly into a sheet and blot it with a paper towel.  Put the prosciutto on top in layers or pieces next to each other.  Slowly roll the sheet into a roll, being careful to blot the bottom as you roll to eliminate more of the moisture from the mozzarella.  Cut into pinwheels and serve immediately.
*Mozzarella curd can be purchased in Cleveland at Gallucci's and in New York City at Di Pali's.  It is not available many other places.

Eggplant Parmesan made by Stacey

Slice the eggplant thin and bread with Italian bread crumbs.  Then cook in olive oil on the stove top.  Make the following layers:

1.  Small amount of tomato sauce or marinara sauce
2.  Cooked eggplant
3.  Mozzarella cheese slices and shredded mozzarella cheese
4.  Repeat layer 1
5.  Repeat layer 2
6.  repeat layer 3
 Do as many layers as you would like then top with sauce and shredded cheese

Mini Caprese Bites made by Andrea

1 pt. grape tomatoes, halved
30 small mozzarella cheese balls
32  4 in. wooden skewers
1/4 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
1/4 tsp. kosher salt
1/4 tsp. pepper
6 thinly sliced fresh basil leaves
kosher salt and pepper to taste

Thread one tomato half onto the skewer, then a cheese ball, then a slice of basil, then the other half of the tomato.  Place skewers in a shallow serving dish.  Whisk the olive oil, balsamic vinegar, and salt and pepper.  Drizzle it over the skewers and add salt and pepper to taste.  Note:  If you can't find the small cheese balls you cut the larger ones into halves or thirds or can you use packaged fresh mozzarella.  

Pappa al pomodoro - Tomato and Bread Soup made by Connie

1 1/4 lb. firm-ripe tomatoes
5 Tbsp. extra-virgin olive oil plus extra for serving
3 whole cloves garlic, bruised
8-10 leaves fresh basil, torn
8 oz firm textured white or brown bread, 2 days old, cut in 1 inch thick slices and then diced
salt and freshly ground black pepper
about 1 1/4 cups water or stock (homemade or bouillon cube)

Place the tomatoes in a heatproof bowl.  Add sufficient boiling water to cook and leave for 1 min.  Drain, rinse quickly in cold water, and then skin.  Cut in half, discarding the seeds and any tough parts, and chop into small pieces.  Heat the oil in a heavy bottomed saucepan over a low heat, add the garlic and basil, and saute for 2 minutes before adding the bread.  Increase the heat to moderate and cook, continuously, for 2 minutes.  Season with salt and pepper.  Cook for 2 minutes more and then add the tomatoes and a little water or stock. Continue cooking, uncovered for 15 mins, stirring frequently.  Add more salt and pepper, if needed, and more stock if the soup begins sticking to the bottom of the pan, although remember that it is supposed to be very thick.  Serve hot. 
This is a classic peasant dish from the hills around Sienna.  It is excellent when made in advance and reheated. 

Antipasto Pasta Salad made by Kathy

1 package (16 oz) farfalle (bow-tie) pasta
1/4 pound salami, diced (3/4 cup)
1 small green bell pepper, cut into 1 1/2 inch strips
1 jar (7 oz) roasted red bell peppers, drained and cut into 1/4 inch strips (1/3 cup)
1 can (6 oz) pitted large ripe olives, drained
1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers)
1/2 cup freshly shredded Parmesan cheese
1/2 cup Italian Dressing
2 Tbsp. chopped sun-dried tomatoes in oil, drained.

Cook and drain the pasta as directed on the package.  Rinse with cold water; drain.  Place pasta and remaining ingredients in a large bowl, toss gently.

Double Tomato Bruschetta made by Barb

6 Roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 tsp. salt
1/4 tsp. ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Preheat the oven on broiler setting.  In a large bowl mix all the ingredients except for the baguette and cheese.  Allow the mixture to sit for 10 mins.  Cut the baguette into 3/4 inch slices.  On a baking sheet, arrange the bread in a single layer.  Broil for 1-2 mins until slightly brown.  Divide the tomato mixture evenly over the baguette slices and top with the mozzarella cheese.  Broil for 5 more mins or until the cheese is melted.

Chicken Portebello made by Lori

Skinless chicken breasts
2 Tbsp. olive oil
1 Tbsp. garlic
salt and pepper
mushrooms, sliced
olive oil
sliced fresh mozzarella

Sear the chicken and saute the mushrooms in olive oil, then add garlic, salt and pepper.  Layer the chicken, mushrooms, and mozzarella and cook at 350 degrees for 45 minutes.

Creamy Polenta made by Diane

2 1/4 cups whole milk
1 stick unsalted butter
2 tsp. salt
1/2 cup fine yellow cornmeal

In a saucepan bring the milk, butter and salt just to a boil, stirring occasionally, and immediately add cornmeal in a slow stream, whisking.  Cook cornmeal over low heat, stirring frequently, until thickened, about 10 minutes.  Season with salt and pepper.  

Italian Jello made by Sandi

Red jello
Whip Cream
Green jello

Layer the jello and whip cream in a glass bowl to show the Italian colors

Tiramisu made by Lori

2 cups cold milk
1 package instant vanilla pudding (large)
8 oz cream cheese
8 oz. cool whip
1 cup hot water
1/2 cup Kahlua
1 Tbsp. instant espresso
24 lady fingers
3 Tbsp. cocoa

Mix the pudding, cream cheese, and cool whip until smooth.  Put 1/2 of the ladyfingers in your greased pan.  Dissolve the espresso, and Kahlua in the hot water and drizzle half over the lady fingers.  Add a layer of 1/2 of the pudding mixture on top of the lady fingers and then repeat each layer.  Top with unsweetened cocoa.  

Let's Get This Summer Started - Memorial Day 2012

Overnight Vegetable Salad made by Kathy

1 lb. green beans, cut in 1 inch pieces
4 cups fresh or thawed frozen whole-kernel corn
3 cups thinly sliced celery (about 6 stalks)
8 green onions, sliced
2 cans (16 oz each) kidney beans, drained and rinsed
1/3 cup sugar
3 Tbsp. all-purpose flour
2/3 cup cider vinegar
1/2 cup water
2 Tbsp. spicy brown mustard
1 tsp. salt
1/4 tsp. pepper

Bring 3 quarts water in saucepan to boiling.  Add green beans; boil 2 mins.  Place corn in colander.  Pour green beans with water over corn; drain.  Transfer to a large bowl.  Add celery, green onion and kidney beans.  Stir together the sugar and flour in a medium-size saucepan.  Stir in the vinegar, water, mustard, salt and pepper until smooth.  Cook over medium heat, stirring constantly, until the mixture boils and becomes translucent.  Pour the hot dressing over the veggies; mix well to coat vegetables.  Cover the bowl and refrigerate overnight.  

Grandma;s Beer Chili made by Diane

2 Tbsp. olive oil
1 large onion (Vidalia if available), diced
4 cloves garlic, crushed
1 1/2 to 2 pounds ground turkey
1 can (28 oz) crushed tomatoes
1 cup beer (dark preferred)
3 Tbsp. chili powder
1 tsp. curry
3 Tbsp. hot sauce
1/3 cup honey
1 pkg. (10 oz) frozen corn
1 can (15 oz) pink or kidney beans
1/3 cup diced mild green chilies
3 beef bouillon cubes
1 to 2 Tbsp. flour to thicken

Heat oil in a large skillet over medium-low heat.  Add onion and cook for 5 mins, stirring frequently.  Add garlic and cook for 2 mins.  Add turkey and cook until no pink remains.  Drain and add remaining ingredients, stirring until mixed.  Transfer mixture to a crock pot slow cooker.  Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.

Easy Baked Chicken made by Lori

Dip chicken breasts in beaten eggs.  Then dip in Progressive bread crumbs.  Bake at 350 degrees for 1 hour.

Cranberry Chicken Salad made by Sandi

4 cups cooked chicken meat (cooled)
1 1/2 cup mayo
1/4 tsp. paprika
1 1/2 cup cried cranberries
1 cup chopped celery
2 green onions, chopped
1 tsp. seasoned salt
1 cup chopped pecans

In a medium bowl, mix mayo with paprika and salt.  Blend in the cranberries, celery, onions, and nuts.  Add chopped chicken and chill for 1 hour.  Serve on croissants.  

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