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We like to cook and we like to share our recipes.
Here are a few you might enjoy this time of year.
THREE CHEESE PASTA OLIVE SALAD Cam Waguespack
1 (8-oz.) pkg pasta shells 1/2 c. grated Gouda cheese
cooked per pkg. directions 6 T. chopped fresh basil
1 c. brine-cured black olives, chopped 1/2 c. red wine vinegar or
1 c. chopped red bell pepper basil vinegar
1 c. crumbled Feta cheese (4 oz.) 3/4 c. olive oil
1 pinch sugar
In a bowl, combine prepared pasta, olives, red bell pepper and cheeses.
In a separate bowl, whisk together basil, vinegar, olive oil and sugar.
Pour the liquid over the pasta mixture. Chill at least 2 hours (or up to 8 hours) before serving. Serves 6 to 8.
MAUDE'S NO CRUST QUICHE Marilyn Jenkins
3/4 c. chopped green pepper 1 lb. cream cheese, cubed and
3/4 c. chopped onion softened
1-1/2 c. sliced fresh mushrooms 1-1/2 c. shredded cheddar
1-1/2 c. chopped zucchini cheese
1 clove garlic, minced 2 c. bread cubes
3 T. vegetable oil 1 tsp. salt
6 eggs, beaten 1/4 tsp. pepper
1/2 c. whipping cream
Saute the first five ingredients in oil until zucchini is crisp and tender. Cool. In a mixing bowl, beat eggs with whipping cream. Add cream cheese and mix. Add the remaining ingredients and stir well. Mix in cooked veggies. Pour into 10" greased springform pan. Bake at 350° for 1 hour or until set in center. Cool for 10 minutes before serving or serve at room temperature. Serves 12 to 16.
MELON IN RUM-LIME JUICE Sandy Allen
2/3 c. sugar 1 cantaloupe
1 c. water 1 honeydew
1 tsp. grated lime rind 1/2 watermelon
1/2 c. light rum 1 c. fresh blueberries
6 tsp. lime juice
Mix sugar with water. Bring to boil; simmer 5 minutes until the consistency is like that of thick syrup. Add lime rind; cool. Stir in rum and lime juice. Chill. Pour over fruit and serve.
SUGARED PECANS Elaine Horne
1 egg white 1/2 c. sugar
1 tsp. cold water 1/2 tsp. cinnamon
1 lb. pecans 1/4 tsp. salt
In a large bowl, whip together egg white and water. Add pecans and stir to coat. Combine sugar, cinnamon and salt. Sprinkle over the pecans and stir gently to coat. Spoon onto a greased cookie sheet and bake at 225° for 1 hour, stirring every 15 minutes.
A lot of people enjoyed these this past winter:
Margarita Caesar Salad Eleanor Sigmon
Salad
1 large head romaine lettuce, torn
4 oz. Monterey Jack cheese, shredded
1 sweet red pepper, cut into strips
1/4 c. fresh cilantro, chopped
Combine above ingredients in large bowl.
Dressing
1/3 c. canola oil
1/4 c. lime juice
1-1/2 T. tequila
1-1/2 tsp. Triple Sec
1 clove garlic, minced
1/2 - 1 serrano chile, seeded and finely chopped
1/4 tsp. salt
1/4 tsp. ground cumin
2 T. egg substitute
Prepare dressing by mixing all ingredients with a wire whisk. Cover and chill. When ready to serve, add dressing and toss salad gently. Salt the rims of salad plates by rubbing with a lime wedge and rolling the rim of plate in kosher salt. Garnish with lime wedges and tortilla chips. Serves 4 - 6.
Sangria Nan Hunter
1/4 c. sugar
1 bottle dry red wine
2 c. fresh orange juice
1/2 c Cointreau or Triple Sec
1 medium orange
Dissolve the sugar in a mixture of wine, orange juice and Cointreau or Triple Sec. (Grand Marnier is also a good substitute.) Chill and serve with ice cubes. Garnish with thin slices of orange. Yield: 6 cups
Chicken Salad Joan Brown
3 c, chicken, roasted and cubed
1 c. seedless red grapes
1 c. sliced celery
1/3 c. sliced green scallions
1/2 c. chopped walnuts
1/2 tsp. salt
3/4 c. mayonnaise
Combine all ingredients.
Note: You may wish to increase the amount of walnuts; check by tasting.
Makes 5-1/2 cups. Serves 4.
Bavarian Cream Cheri Romley
2 pkgs. strawberry Jello
1/2 pt. whipping cream
1 lg. can sliced peaches
Cool Whip or whipped cream for topping
Prepare Jello according to package instructions. Refrigerate until it starts to firm up. Drain the peaches and process in a blender or mash with a fork. Beat the whipping cream until stiff. Combine Jello, whipping cream and peaches. Refrigerate until ready to serve. Serve with Cool Whip or whipped cream.
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