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BUNKO AND OTHER VICES

RULES & HISTORY

SUPER RECIPES

BUNKO is a dice game. The bunko group I belong to has been meeting once a month for over 35 years. I'm a newbie since I've only been playing for 22 years. Our group has 12 members and we take turns meeting at our homes. (This is good since hosting Bunko means not only providing prizes, but cooking dinner for 12, including dessert. Not something you want to have to do more than once a year.)

Bunko is one of those games that you have to play to understand. It involves rolling three dice, hoping for sixes. Each six you roll counts as one point for you and your partner. Three sixes at once is called a BUNKO and you get six points -- if you or your partner grab at least two of the dice. If the other team grabs at least two, they get the points. (On the rare occasion that I roll a Bunko, my strategy usually is to scream and throw my hands up in the air. If I'm lucky, my partner has the sense to grab the dice. People have been known to lose fingernails in the mad grab.)

We have three tables (four people at each table). The Head Table determines when each game is over. When one of the partnerships at the Head Table reaches 21 points, they ring a bell and everyone stops rolling. The winning partners at each table mark a win on their individual score cards (you also mark a Bunko if you rolled one during that game -- no points for stealing someone else's Bunko). Then we rotate, and this is where it can get confusing.

If you were at the Head Table and you lost, you and your partner move to Table 3, only you can't be partners anymore. Table 3 or Table 2 winning partners move counterclockwise. The Table 2 people move to the Head Table and remain partners. Table 3 people move to the Table 2 and can't be partners anymore. Clear?

At the end of the night we give out prizes for 1st, 2nd, and 3rd place (most wins), Most Bunkos, Booby (person with the least wins), and Consolation (all others) -- except in December when everyone gets a prize and an ornament. Then we have coffee, dessert, and conversation.

Sometimes I can't believe how long I've been in this group. We're twelve women whose kids have been born, raised, and started families of their own -- all while we were rolling dice. But Bunko is more than a game. For us, it's a friendship, a bond.

BUNKO RECIPES
Menu


MAIN DISHES

Artichoke-Mushroom Chicken Bundles
Chicken Breasts Supreme
Chicken Delight
Chicken Enchiladas
Chicken-Fried Steak
Chicken-Wild Rice Casserole
Creamy Pork Chops with Mushrooms
Fluffy Noodle Pie
Glazed Ham Balls
Ham Loaf
Hungarian Goulash
Linda's Chicken
Pecan Chicken
Pecan Chicken Breasts with Peach Chutney
Poor Boy Fillets
Pork Chops Supreme
Rueben Casserole
Spinach Enchiladas
Stuffed Pasta Shells Afredo
Stuffed Alfredo Chicken

SALADS

Black Bean & Corn Salad
Broccoli Peanut Salad
Broccoli Salad

Broccoli & Cauliflower Salad
Carrot Salad
Citrus Salad
Cranberry Salad

Cranberry Salad
Cucumber Salad with Dill
Fiesta Zucchini Coleslaw
Hidden Treasure Strawberry Salad

Pecan Grilled Chicken Salad
Rice and Artichoke Salad
Roasted Vegetable Salad Stuffed Avocados
Strawberry Pretzel Salad
Strawberry-Romaine Salad
Terrace Tea Room Salad
Tipsy Red-and-Yellow Watermelon Salad

SIDE DISHES

Argentine Rice
Asian Cole Slaw
Baked Brie Pie

Baked Onion Casserole
Baked Zucchini Gratin
Broccoli Casserole
Corn Casserole
Creamed Pearl Onions
Crunchy Corn and Green Beans
Easy Party Potatoes
Green Bean Bundles
Green Beans
Hot Potato Salad

Jacket Potato with Bacon, Mushroom & Peppercorn Sauce
Kathy's Green Bean Casserole
Make Ahead Mashed Potatoes for a Crowd
Pineapple Hot
Pineapple Pretzel Fluff

Plantation Squash
Potato Casserole
Roasted Pears with Blue Cheese and Walnuts
Sinful Potatoes
Spinach and Artichokes
Spinach & Artichoke Casserole
Spinach Mushroom Florentine
Spring Saute
Squash Casserole
Stuffed Potatoes
Stuffed Tomatoes with Squash
Tomato Pie

SOUPS

Autumn Bisque
Black-Eyed Pea Soup
Cream of Artichoke Soup
Cream of Brie Soup
Crema De Palmitos
Emeril's Asparagus Soup

Gourmet Potato Soup
Paul Harvey's Wild Rice Soup
Pizza Soup
Red Bell Pepper Soup
Stuffed Mushroom Soup
Tortellini Soup
Zuppa Toscana

BREADS

Breakaway Vegetable Bread
Broccoli Cornbread
Broccoli-Cottage Cheese Cornbread
Cheese Filled Bacon Muffins
La Tomba Monkey Bread

EXTRAS

Al's Eggnog
Beer Cheese

Candied Walnuts
Donna's Spinach-Artichoke Dip
Houston's Spinach-Artichoke Dip

Jezebel Sauce
Mojito Drinks
Mustard Cream Sauce

Peach & Strawberry Belinis
Raspberry Dressing
Red Sangria
Stuffed Jalapenos
Texas Caviar

DESSERTS

Berry Cookie Cobbler
Brownie Trifle
Buttermilk Bisquick Pie
Chocolate Caramel Cream Dessert Squares

Chocolate Eclair Dessert
Chocolate Praline Layer Cake
Cobbler
Coco Tres Leches Cake
Cinn-ful Baked Apples
Five-Flavor Pound Cake

Flan
Fudge Pie
German Chocolate Cake Roll
Gerry's Merry Berries - Sauce
Hot Fudge Cake
Key Lime Pie with Raspberry Sauce
Italian Cream Cake
Lemon Angel Pie
Meringue Shells with Fruit Topping
Mississippi Mud
Mississippi Mud Cake
Pineapple Coconut Pecan Pie
Oats 'N Honey Granola Pie
Oh My God Pie!
Orange-Marmalade Layer Cake
Peach Crisp
Punch Bowl Cake
Red, White & Blueberry Trifle
Strawberry-Bananas Chocolate Brownies Trifles with Vanilla Pudding
Summer Surprise Dessert
Texas Big Hairs Chocolate Hazelnut Meringue Tarts
Tipsy Chip Pie
Troy Aikman's Chocolate-Cherry Cake

MAIN DISHES

CHICKEN-WILD RICE CASSEROLE
Served by CATHY WALLACE

3 lb. chicken pieces
5 C. water, divided
1/2 to 1 C. dry sherry
1 med. onion, quartered
1/2 tsp. curry powder
2 tsp. salt
1 stalk celery with leaves
1 lb. fresh mushrooms, sliced
1/4 C. butter or margarine
2 (6 oz.) pkgs. long grain and wild rice
1-10 & 1/2 oz. can condensed cream of mushroom soup
1 C. commercial sour cream

Combine chicken, 2 C. water, sherry, onion, curry salt, & celery; simmer 1 hour or until chicken is cooked. Cool; remove chicken. Strain and reserve broth. Remove skin, and bone chicken; cut into bite-sized pieces. Set aside.

Brush mushrooms with mushroom brush or rinse and pat dry. Reserve enough whole caps to garnish top of casserole; they may be sauteed along with sliced mushrooms. Saute mushrooms in butter; drain and set aside.

Measure chicken broth; use as part of liquid for cooking rice, following directions for firm rice on the package. Combine soup, sour cream, chicken, rice and mushrooms. Pour into a 4 qt. casserole; cover & refrigerate overnight if desired. Bake covered at 350* for 1 hour.

10 servings.

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LINDA'S CHICKEN
Served by LINDA LEAR

6-8 boneless, skinless chicken breasts

DIP IN:
1/2 C. butter
1/4 t. minced garlic

THEN DIP IN:
1/2 C. Italian bread crumbs
1 & 1/2 C. grated cheddar cheese
1/4 C. grated Parmesan cheese
1 t. salt
1/2 t. pepper

 

Place in a 9 X 13 baking pan. Drizzle remaining crumbs (don't add extra butter). Can be frozen at this point.

Bake at 350* for 45-60 minutes.

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PECAN CHICKEN BREASTS WITH PEACH CHUTNEY
Served by HELEN GINGER

4 to 6 boneless, skinless chicken breasts
1 & 1/2 C. pecan pieces
1 C. bread crumbs
1 C. flour
Salt to taste
Black pepper to taste
3 eggs, beaten
2 dashes Tabasco
1/2 C. buttermilk
2 T. butter
2 T. oil
Peach Chutney:
-- 2 C. fresh or frozen peach slices
-- 1 C. prepared chutney (chutney is a spicy relish)

Trim chicken breasts as needed. Mix pecans and bread crumbs in medium bowl. Season flour with salt and pepper and put in medium bowl. Beat eggs, Tabasco and buttermilk in a medium bowl. To coat chicken, dip in flour, then egg mixture, then pecan mixture. Place on a tray and chill at least 30 minutes. Saute over medium heat in the butter and oil until golden brown and cooked through. Serve with peach chutney. Serves 4 to 6.

To make the peach chutney: Simmer peach slices and prepared chutney together in saucepan for 30 minutes.

Taken from the Austin American-Statesman

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POOR BOY FILLETS
Served by HELEN GINGER

1 lb. ground beef
1 (4 oz) can mushroom stems & pieces, drained
1/4 C. grated Parmesan cheese
3 T. finely chopped pimiento-stuffed olives
2 T. finely chopped green pepper
2 T. finely chopped onion
1/8 t. salt
1/2 t. lemon-pepper seasoning
12 slices bacon
Shape ground beef into a 12- X 7 1/2-inch rectangle on wax paper. Sprinkle next 7 ingredients evenly over beef. Begin at short end, & roll jellyroll fashion, lifting wax paper to help support beef as you roll. Carefully slide roll onto a baking sheet or cutting board, seam side down. Smooth & shape beef roll with your hands. Cover roll, & refrigerate at least 2 hours.

Cook bacon until transparent (not crisp); drain. Cut beef roll into 6 even slices. Wrap 2 slices of bacon around edges of each fillet, & secure with wooden picks.

Grill the fillets 4 to 5 inches from hot coals 8 minutes on each side or to desired degree of doneness.

Yield: 6 servings.

Taken from _The Southern Living Cookbook_

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CHICKEN ENCHILADAS
Served by DONNA LEWIS

2 (10 oz) cans diced tomatoes & green chiles, undrained
2 C. chopped cooked chicken
1 (8 oz) pkg cream cheese, softened
5 green onions chopped
1 (8 oz) container sour cream
8 (12 inch) flour tortillas
1 C. shredded cheddar or monterey jack cheese

Stir together 1/4 C. diced tomato & green chiles, chicken, cream cheese, & green onions. Stir together remaining diced tomato & green chilies & sour cream; set aside.

Microwave tortillas at high 15 seconds or until warm.

Arrange chicken mixture evenly down center of tortillas; roll up, and place seam side down, in a lightly greased 13 X 9 inch baking dish.

Bake covered at 350* for 30 minutes. Pour sour cream mixture over enchiladas; top with cheese. Bake 10 more minutes. Let stand 15 minutes.

Taken from _Southern Living_ April, 2001

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CHICKEN-FRIED STEAK
Served by KATHY MORELAND

1/4 tsp. salt
1/4 tsp. ground black pepper
4 (4 oz.) cube steaks
38 saltine crackers (1 sleeve), crushed
1 1/4 c. all-purpose flour, divided
1/2 tsp. baking powder
2 tsp. salt, divided
1 1/2 tsp. freshly ground black pepper, divided
1/2 tsp. ground red pepper
4 3/4 cups milk, divided
2 large eggs
3 1/2 cups peanut oil

Sprinkle 1/4 tsp. salt and 1/4 tsp. pepper over steaks. Set aside.
Combine cracker crumbs, 1 c. flour, baking powder, 1 tsp. salt, 1/2 tsp. black pepper and red pepper.
Whisk together 3/4 c. milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

Pour oil into a 12 inch skillet; heat to 360 (do not use nonstick skillet). Fry steaks 10 min. Turn and fry 4 to 5 more min. or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.

Whisk together remaining 1/4 c. flour, 1 tsp. salt, 1 tsp. black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 - 12 min. or until thickened. Serve gravy with steaks and mashed potatoes.

----from Southern Living 2001 Annual Recipes

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GLAZED HAM BALLS
Served by PATTY JACKSON

1 lb ground ham
(Central Market will grind ham, phone in your order)
1 1/2 lbs ground pork
2 cups bread crumbs
2 well beaten large eggs
1 cup milk
1 cup brown sugar
1 teaspoon ground mustard
1/2 cup vinegar
1/2 cup water

Combine first five ingredients, mix well, shape into meat balls (not tiny like Swedish Meatballs); place in a baking pan.

Heat vinegar, add brown sugar, mustard and water; whisk until sugar is dissolved; pour over the meat balls.
Place in the oven, preheated to 375 degrees; bake for 1 hour, basting every 15 minutes.

( I doubled the glaze, since I had two pans, and made 1& 1/2 times the meat recipe for Bunco.)

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HAM LOAF
Served by CATHY WALLACE

Loaf:
2 pounds ground ham
2 pounds ground pork
1 ½ cups fresh cracker crumbs
1/3 onion, chopped
4 eggs, well beaten
1 ¼ teaspoon salt
2 cups milk
2 tablespoons parsley

Glaze:
½ pound brown sugar
¼ cup cider
1 ½ tablespoons dry mustard

Sauce:
½ cup good quality mayonnaise
½ cup sour cream
¼ cup prepared mustard
1 tablespoon minced chives
1-1 ½ teaspoons lemon juice
2 tablespoons horseradish

1. Mix ham, pork, and cracker crumbs. Add onion, eggs, salt, milk, and parsley. Work together until thoroughly blended.

2. Shape into two loaves and place into two loaf pans. Bake at 350 degreesfor 30 minutes. Remove from oven and place pans in jelly roll pan.

3. Prepare glaze by combining all ingredients for glaze and bring to boil for one minute. Baste all of the glaze onto the two loaves. Bake at 3500 for one hour more.

4. If ready to serve, remove from oven and slice.

5. If not serving immediately, cool and wrap in foil. Freeze until ready to use. When ready to serve, remove from freezer. Do not thaw. Bake frozen at 325 degrees for 1 ½ hours.

6. Combine ingredients for sauce and heat over medium head. Do not boil. Serve ham loaf with sauce over it.

Yield: 2 loaves, each 6-8 servings
"Eat one-Freeze One" (unless it's Bunco time!)

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STUFFED PASTA SHELLS ALFREDO
Served by Linda Lear

15 oz. chopped spinach, cooked & well-drained
1/4 medium onion, chopped
1/2 C. grated Swiss cheese
1/2 t. seasoned salt
1/8 t. cayenne pepper
4 eggs
1/2 C. heavy cream
1 t. olive oil
24 jumbo pasta sheels
6 T. unsalted butter
1 & 1/2 C. heavy cream
1 C. Parmesan cheese
1/2 t. nutmeg

In a food processor, add the chopped spinach, chopped onion, Swiss cheese, seasoned salt, cayenne pepper and eggs, processing until smooth. Add the heavy cream (1/2 C.). Remove to a 9 by 5 inch bread pan and bake in a 350 degree oven in a water bath for 45 minutes to 1 hour, uncovered. Remove from oven and chill.

In a heavy pot, put 6 cups water with the olive oil and bring to a boil. Drop in the pasta shells and cook for about 12 to 15 minutes. Remove with a slotted spoon and cool.

In a heavy pot, melt 6 T. of butter until it foams up. Add the heavy cream and heat until it foams up. Remove from heat and add the Parmesan cheese and nutmeg, stirring constantly.

Take the cookd pasta shells and stuff with the cooled spinach mixture. Put in pan side by side. When you have finished all of them, ladle the sauce over them and cover with foil. Bake in a 300 degree oven for about 15 mintues.

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CHICKEN DELIGHT
Served by BELINDA WILLIAMS

4 boneless, skinless chicken breasts, seasoned with salt & pepper to taste
8 slices of bacon
1 small pkg. fresh mushrooms, sliced
1 small sweet onion, sliced
1 C. sour cream
1 can golden mushroom soup
1 (2 oz.) pkg. Knorr's onion soup mix
4 avocado slices

Place chicken in baking dish. Place two slices of bacon over each chicken breast. Sprinkle sliced mushrooms and onions over chicken. Mix together sour cream, mushroom soup, & onion soup mix. Pour over chicken. Bake uncovered at 250 degrees for 3 hours. Top with avocado slices and serve.

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CHICKEN TETRAZINNI
Served by CATHY WALLACE

1 (8 oz) pkg. spaghetti
1 medium-size green pepper, chopped
¼ cup butter or margarine, melted
2 ½ Tablespoons all-purpose flour
1 cup milk
1 (10 ¾ oz) can cream of mushroom soup, undiluted
½ cup grated Parmesan cheese
¼ cup Chablis or other dry white wine
1 (4 oz.) can sliced mushrooms, drained
1 (2 oz.) jar diced pimiento, drained
1/8 Teaspoon garlic powder
3 cups (12 oz.) shredded American cheese, divided
3 cups coarsely chopped cooked chicken
½ cup sliced almonds, toasted

Cook spaghetti according to package directions; drain and set aside.

Saute green pepper in butter in a Dutch oven over medium heat until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and next 6 ingredients; cook over medium heat, stirring constantly, 10 minutes or until thickened. Remove from heat; add 2 cups cheese and chicken, stirring until cheese melts.

Spread half of cooked spaghetti in greased 13 x 9 x 2" baking dish; top with half of chicken mixture. Repeat layers.

IF MAKING AHEAD: Cover and refrigerate up to 24 hours.

TO SERVE: Bake, uncovered, at 350 for 30 to 35 minutes. Sprinkle with remaining1 cup cheese and almonds. Bake an additional 5 minutes or until cheese melts. Yield: 6 to 8 servings.

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ARTICHOKE-MUSHROOM CHICKEN BUNDLES
Served at CATHY WALLACE's April 2005 Bunco

12 chicken breast halves
2 pkg. frozen puff pastry sheets
1 lb. fresh mushrooms
8 tablespoons butter
¼ cup lemon juice
½ cup dry white wine
2 cans artichoke hearts, chopped coarsely
8 tablespoons flour
4 tablespoons capers
3 cups whipping cream
1 egg, lightly beaten

Chop mushrooms and sauté in butter until tender. Add wine, lemon juice and artichokes. Add flour and cook 1 minute. Add cream and cook until thickened. Add capers. Chill several hours.

Thaw puff pastry sheets and roll on a lightly floured surface into 14" x 12" rectangles. Cut first 3 sheets into four 6" x 7" rectangles. Spread equal amounts of the mushroom mixture, leaving edges clean to seal. Place a chicken breast half on each rectangle and season with salt and pepper. Bring edges up and seal, dampening edges with water. Place on baking pan, seam side down.

The remaining sheet can be used for decoration. Cut ¼" strips and braid, wrapping around a chicken bundle; or cut small shapes and place on bundles.

Brush all with the beaten egg and bake on lower shelf of oven at 400o for 20-25 minutes, until golden brown.

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RUEBEN CASSEROLE
Served by HELEN GINGER

1 (32-oz) jar sauerkraut, drained
2 medium tomatoes, thinly sliced
2 T. commercial Thousand Island salad dressing
2 T. butter or margarine
4 (2.5-oz) packages sliced corned beef, shredded
2 C (8-oz) shredded Swiss cheese
1 (10-oz) can refrigerated buttermilk flaky biscuits
2 rye crackers, crushed
¼ t. caraway seeds

Spread sauerkraut in a 13 X 9 X 2 inch baking dish. Arrange tomato slices on top; spread with dressing, and dot with butter. Cover with corned beef and cheese. Separate each biscuit into 3 thin layers; arrange over casserole. Sprinkle with cracker crumbs and caraway seeds. Bake at 425^ for 10 minutes or until the biscuits are golden.

Yield: 6 servings.

Taken from The Southern Living Cookbook

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SPINACH ENCHILADAS
Served by DONNA LEWIS

Filling:

1/4 lb. fresh spinach
4 T. margarine
2 C. chopped white onion
1 C. peeled and chopped tomato
1/8 t. salt (more to taste)
1/8 t. pepper (more to taste)

Poblano Cream Sauce:

1 poblano chile (skin removed), finely chopped
2 T. margarine
1/2 C. finely chopped onion
3 cloves garlic, minced
1/8 t. salt
1/4 t. pepper
1/4 C. white wine
1 C. whipping cream
1 & 1/2 C. sour cream

Enchiladas:

1 doz. corn tortillas
1/2 C. canola oil
1 C. Monterey Jack cheese

Filling: Wash and dry spinach on paper towels. Remove and discard stems. Melt margarine in large pan. Add onions and saute utnil tender. Add spinach, tomatoes, garlic, salt and pepper. Cook 12 to 15 minutes or until tender. Set aside.

Poblano Cream Sauce: Melt margarine in large saucepan over medium heat. Add poblano, onion, garlic, salt and pepper. Saute 5 minutes. Add wine and simmer 1 to 2 minutes to reduce. Add cream and sour cream. Simmer on low, stirring frequently, 12 to 15 minutes. Remove from heat and set aside.

Enchiladas: Heat oil in saute pan. Dip tortillas, one by one, for a few seconds only, in hot oil to lightly fry and soften for rolling. Drain on paper towels. Divide spinach filling equally between toritllas, roll and place seam side down in a 9 X 13 baking dish. Top with Poblano Cream Sauce and cheese. Cook in 350 degree oven for 3 to 5 minutes or until filling is heated through, sauce bubbles and cheese melts. Makes 12 enchiladas.

From the Tasteful Treasures Cookbook

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PECAN CHICKEN
Served by HELEN GINGER

 

6-8 boneless, skinless chicken breasts, cut in half so they’re not so thick (can pound to tenderize, if you like)

DIP IN:
½ Cup butter
¼ tsp. minced garlic

THEN DIP IN:
1 Cup Italian bread crumbs
1 Cup well chopped pecans
3 Cups grated cheddar cheese
1/2 Cup grated parmesan cheese
2 tsp. salt
1 tsp. pepper

Place in a 9X13 baking pan.
Drizzle remaining crumbs (don’t add extra butter). (Can be frozen at this point.)
Bake at 350 degrees for 45 minutes.

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STUFFED ALFREDO CHICKEN
Served by CATHY WALLACE

4 skinned and boned chicken breasts
8 oz. ground mild Italian pork sausage
1 (1.25 oz.) envelope Alfredo sauce mix
1 cup (4 oz.) shredded mozzarella cheese
1 cup (4 oz.) shredded Parmesan cheese
1 (10 oz.) package frozen chopped spinach, thawed and drained
½ cup ricotta cheese
2 plum tomatoes, diced

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to ¼ inch thickness using a meat mallet or rolling pin. Set aside.

Cook sausage in a large skillet over medium high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside.

Prepare Alfredo sauce according to package directions; set aside.

Combine shredded mozzarella and Parmesan cheeses.

Stir together sausage, spinach, ricotta cheese, and ½ cup mozzarella cheese mixture. Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion. Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 ½ cups mozzarella cheese mixture.

Bake at 350 0 for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes. Cut chicken rolls into slices. Serve with sauce; sprinkle evenly with diced tomatoes just before serving.

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CHICKEN BREASTS SUPREME

Served by HELEN GINGER

4 whole boneless chicken breasts
2 C. sour cream
¼ C. lemon juice
4 t. Worcestershire sauce
4 t. celery salt
2 t. paprika
2 garlic cloves, minced
2 t. salt
½ t. pepper
1 & ¾ C. bread crumbs
½ C. melted butter
1/3 C. chopped parsley (optional)

Halve chicken breasts (if chicken is thick, pound flatter). Mix all ingredients except butter, parsley and bread crumbs. Marinate the chicken in this sour cream mixture overnight.

Roll in crumbs.

Place in baking dish. Pour ½ of butter over chicken.

Bake at 325 for 30 minutes. Pour remaining butter over and bake additional 15 minutes. Sprinkle with parsley.

Serves 8.

Adapted from the Dillo Delights cookbook

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PORK CHOPS SUPREME

Served by CATHY WALLACE

6 pork chops
paprika to taste
salt and pepper to taste
2 Tbl olive oil
1 cup water
1/2 cup celery, chopped
1 1/2 oz pkg onion soup mix
2 Tbl all-purpose flour
1 Tbl fresh parsley, chopped
1/4 cup cold water
6 oz can evaporated milk

Sprinkle pork chops with paprika, salt and pepper. Brown chops slowly in hot oil in a large skillet over medium heat; drain off excess oil. Add water, celery and onion soup mix. Cover and cook over low heat 45 minutes or until chops are tender. Remove chops from pan and place on a platter.

In a small bowl, combine flour, parsley and cold water; mix until smooth. Whisk into pan drippings, adding evaporated milk. Cook and stir until sauce is thick and bubbly, about 2 to 3 minutes. Cover chops with sauce. Serves six.

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HUNGARIAN GOULASH

Served by PATTY JACKSON


6 to 8 Tbs of vegetable oil
4 lbs boneless beef round or chuck, cut inti 1 1/2 " cubes
2 Tbs flour
1 can undiluted condensed beef bouillon
3 cups chopped red onion
6 cloves finely chopped garlic
3 cups finely chopped, peeled tomatoes
2 to 3 Tbs Hungarian paprika
1 Tsp salt
1/8 Tsp pepper
1/2 cup sour cream
1/4 cup flour
1/4 cup light cream (1/2 & 1/2) or milk

Heat 2 Tbs of the oil in a large skillet over moderately high heat, brown meat on all sides; add oil if needed. As meat cubes brown, transfer them to a dutch oven. Sprinkle meat with flour and toss to coat meat. Add beef bouillon to skillet and heat until meat particles are loosened, pour over meat in dutch oven. Heat remaining oil in skillet over moderate heat; cook onions and garlic until tender. Add cooked onion mixture, tomatoes, paprika, salt and pepper to meat mixture and stir together. Bring to a boil; cover and simmer over low heat 2 1/4 hours, or until meat is fork tender. Remove beef. Skim off any fat. Blend sour cream and flour together; gradually stir in 1/2 cup of the beef broth. Pour sour cream mixture gradually into remaining broth, stirring constantly; stir in the light cream. Cook over moderate heat stirring constantly, until thickened. Add beef and heat. Serve with egg noodles or potatoes.

Serves 8 to 10.

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FLUFFY NOODLE PIE

Served by CATHY WALLACE

Cheddar Crust—recipe follows
1/2 pkg (4 oz) wide egg noodles, uncooked
2 Tbl. butter
2 cups thin onion slices
3 eggs
1 1/2 cups milk, scalded
1 cup (4 oz) shredded Cheddar cheese
1/2 tsp. salt
1/4 tsp. ground black pepper

Prepare cheddar crust; set aside. Heat oven to 3250. Cook noodles in 3 qts. boiling water for 4 minutes. Meanwhile, in large skillet, melt butter. Add onion; cook until tender. Remove from heat. Add hot noodles; toss lightly. Place in unbaked crust. In small bowl, beat eggs slightly; slowly stir in milk, Cheddar cheese, salt and pepper. Pour mixture over noodles. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. 6 servings.

Cheddar crust
1 cup (4 oz) shredded Cheddar cheese
3/4 cup all-purpose flour
1/4 cup melted butter
1 tbl. water
1/4 tsp dry mustard

In small bowl, combine all ingredients; mix with pastry blender or fork until smooth. Knead 1 minute to soften. Between two pieces of wax paper roll curst about 12 inches in diameter. Line 9-inch pie plate with crust, pressing firmly on bottom and up sided of plate, fluting around rim.

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CREAMY PORK CHOPS WITH MUSHROOMS

Served by KATHY MORELAND

6 - 8 (1/2" thick) boneless pork chops
1/2 tsp. salt
1 1/2 tsp. lemon pepper
1/4 c. all-purpose flour
2 tbsp. olive oil
1 c. sliced fresh mushrooms
1 can cream of mushroom soup (can use 2 cans if wanting more gravy)

Sprinkle pork chops evenly with salt and lemon pepper; dredge in flour.

Cook pork in hot oil in a large skillet over medium-high heat 2 to 3 min. on each side or until browned. Remove pork, and rain on paper towels, reserving drippings in skillet.

Add sliced mushrooms and sauté over medium heat 5 min. or until tender. Return pork to skillet; spoon soup over pork. Reduce heat to low. Cook, covered, 45 min. to 1 hr. or until pork is tender.

Serve with hot rice or mashed potatoes.

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SIDE DISHES

HOT POTATO SALAD
Served by HELEN GINGER

8 medium potatoes
1 lb. diced Velveeta cheese
1 C. mayonnaise
1/2 C. chopped onion
salt and pepper
bacon bits
sliced green olives

Wash potatoes. Boil for about 30 minutes or until tender. Drain, cook, & peel. Cut into bite-size chunks. Mix together potatoes, cheese, mayo, onion, & season with salt and pepper. Place in oblong casserole dish and top with bacon bits (real bacon is best) and olive slices. Bake at 325* approximately 1 hour. (Serves 6-8)

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BAKED BRIE PIE
Served by LINDA LEAR

Prepare a double pie crust (Linda makes hers from an old Betty Crocker Cookbook).

Place bottom crust in pie pan. Put a round of Brie with herbs in the middle (to make it larger, add more brie around edges).

Add sauteed mushrooms and onions with a little balsamic vinegar.

Fold dough up and pleat to make it look nice (cut off extra). Use second crust to go on top.

Bake at 350* for about an hour or until browned like you want it.

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ARGENTINE RICE
Served by CATHY WALLACE

1 can (14 1/2 oz.) asparagus
1 onion, coarsely chopped
1 green pepper, chopped
3 cloves garlic, minced
1 1/2 cups raw long grain rice
2 tablespoons butter
1/2 cup Parmesan cheese
salt and pepper to taste
2 1/2 cups water
8 oz. Sour cream
8 oz. Monterrey Jack cheese

Drain asparagus and save juice. Set aside.

Cook onion, green pepper, and garlic in a small amount of oil until onions are clear.

Add rice, butter, and Parmesan cheese. (Toss so cheese doesn't gum up.) Add salt and pepper to taste.

Using the drained asparagus juice, add water to make 2 1/2 cups. Blend into rice mixture.

Cook covered until rice is done and all juices are absorbed (about 25 minutes). Add sour cream and mix well.

Butter a 2-quart casserole dish and layer rice mixture, asparagus, and cheese, ending with cheese on top.

Bake in 350* oven for 30 minutes.

Yield: 8 servings

From Rare Collection, Superb Recipes by The Junior League of Galveston County

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KATHY'S GREEN BEAN CASSEROLE
Served by KATHY MORELAND

4 cans green beans, drain & save juice
Curry powder

Spray pan with Pam, sprinkle with curry powder until brownish. Pour beans in pan.

1 can cream of chicken soup
1 C. mayonnaise
3/4 C. bean water
American cheese
1 & 1/2 sticks crackers, crumbled
1 stick oleo
Curry powder

Mix the soup, & mayo, bean water, and pour over beans. Grate enough American cheese to cover beans. Crumble the crackers and oleo on top of cheese. Sprinkle more curry powder.

Bake 45 mins. at 375*.

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SPINACH AND ARTICHOKES
Served by HELEN GINGER

1 stick butter
1 small onion, chopped fine
2 pkgs (10 oz) frozen spinach
1 can artichoke hearts
8 oz. sour cream
1/4 tsp. pepper
1/2 C. parmesan cheese (best if freshly grated)

Melt butter, saute onion until golden. Cook 2 pkg. spinach until thawed. Drain & chip. Drain can of artichoke hearts & chop in 1/4's lengthwise. Put artichokes & spinach in casserole. Pour butter & onion over. Salt to taste. Mix 8 ounces sour cream with pepper, & gently mix into spinach. Sprinkle parmesan over. Bake at 350* for 30 minutes.

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STUFFED POTATOES
Served by KATHY MORELAND

4 large baking potatoes, baked
2 cups (8 oz.) shredded colby cheese
8 bacon slices, cooked and crumbled
8 green onions, chopped
2 garlic cloves, pressed
1/2 c. sour cream
1/4 c. butter or margarine, softened
1/2 tsp. salt
1/2 tsp. pepper

Cut potatoes in half lengthwise; scoop out pulp, leaving shells intact
Mash pulp, and stir in cheese and remaining 7 ingredients
Spoon into shells; place on a baking sheet. Bake at 400 for 10 min. or until cheese melts.

----from Southern Living 2001 Annual Recipes

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BROCCOLI CASSEROLE
Served by PATTY JACKSON

Take 3- 1 lb packages of broccoli cuts, cook as directed, drain thoroughly, place in large casserole dish.

Place in sauce pan:
4 small packages (3 oz) of chive cream cheese
2 cans of Campbell's Shrimp soup
1/2 stick of butter
juice from 1 lemon
fresh ground pepper, to taste

Mix and heat on low until bubbly, stirring constantly, pour over broccoli; sprinkle with bread crumbs and parmesan cheese. Bake in a preheated 350 degree oven until bubbly and bread crumbs start to brown.

An oldie in my recipe collection!

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ASIAN COLE SLAW
Served by PATTY JACKSON

2 bags angel hair cabbage
5 green onions
2 pkgs. ramen noodles
1/2 cup sesame seeds
6 oz pkg. sliced almonds
1/2 stick butter

Slice onions and place in bowl with cabbage, set aside.
Melt butter in large skillet, add crushed ramen noodles, sesame seeds and toasted almonds; saute until lightly browned. Put in refrigerator to cool, usually the day before serving.

3/4 cup sugar
1/2 cup vinegar
1/2 cup salad oil
2 T soy sauce

Heat vinegar, add sugar, stir until dissolved; add oil and soy sauce, mix thoroughly and chill overnight.

Just before serving, combine all ingredients. This will wilt if left sitting too long before serving.
Serves 6 to 8

Enjoy!

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POTATO CASSEROLE
Served by DONNA LEWIS

2 lb bag frozen shredded hash brown potatoes
1 medium onion, chopped well
3 cups grated cheddar cheese
1 cup butter, melted
16 oz sour cream
1 can cream of mushroom soup
finely crshed potato chips

In a large bowl, mix together hash browns, onion and cheese.

In a separate bowl, melt butter and mix with sour cream and soup. Add to hash brown mixture.

Pour into a 9 x 13 pan sprayed with cooking spray. Top with potato chips.

Cook at 350 degrees for approximately 45 minutes until golden brown.

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STUFFED TOMATOES WITH SQUASH
Served by CATHY WALLACE

6 large firm tomatoes
6-8 yellow squash
1 bunch green onions, finely chopped
¾ pound bacon, fried crisp
¼ teaspoon salt
1/8 teaspoon black pepper
¼ cup Progresso Italian bread crumbs
¼ cup Parmesan cheese
3 tablespoons butter
Paprika

1. Scoop insides from tomatoes leaving thick walls.

2. Boil squash 5 minutes or until tender. Cut squash into chunks.

3. Mix squash, onion, and bacon. Salt and pepper to taste. Fill tomatoes with squash mixture.

4. Combine bread crumbs and cheese. Sprinkle liberally on top of tomatoes. Dot with butter and sprinkle with paprika.

5. Bake in 3500 oven for 20-30 minutes. (Tender, but not falling apart).

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BAKED ZUCCHINI GRATIN
Served by LINDA LEAR

1 medium onion, sliced
2 lbs. zucchini, sliced
1 stick butter, melted & divided
2 C. shredded mozzarella cheese (8 oz.)
1/2 C. plain or seasoned bread crumbs
1/4 C. grated Parmesan cheese

In lightly greased 2-quart oblong baking dish, layer onion and zucchini slices. Drizzle with 1/4 C. melted butter. Sprinkle with mozzarella cheese. Combine remaining butter, bread crumbs and Parmesan cheese. Sprinkle crumb mixture evenly over top. Bake at 350 degrees for 35 to 40 minutes, or until zucchini is fork-tender.

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SQUASH CASSEROLE
Served by CONNIE KING

3 pounds yellow squash, sliced
1/2 cup chopped onion
1/2 cup butter or margarine
2 eggs, beaten
3/4 cup cracker crumbs
1 teaspoon salt
1/2 teaspoon pepper

Cook squash, covered, in a small amount of boiling salted water for 10 to 15 minutes, or until tender. Drain well, and mash. Set aside.

Saute onion in butter until tender. Add onion, eggs, cracker crumbs, salt and pepper to squash, stir well. Spoon mixture into a lightly greased 2-quart casserole. Bake, uncovered in 350 oven for 30 minutes. Yields 8 to 10 servings.

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GREEN BEANS
Served by CONNIE KING

Place fresh green beans in salted boiling water (with bacon drippings). Boil 6 to 10 minutes (until crisp and tender) -- then plunge into ice water to halt the further cooking of beans. This makes the color of the beans a pretty green.

Add roasted pecans, pimentos, crisp chopped bacon, few drops of red wine vinegar, few drops of extra virgin olive oil, small amount of fresh cilantro, salt and pepper.

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EASY PARTY POTATOES
Served by CONNIE KING

3 lbs. frozen, shredded potatoes (thawed)
1/2 stick butter
1 can cream of chicken soup (or cream of potato)
8 oz. sour cream.
1/2 lb. grated sharp cheddar cheese

Layer potatoes, melted butter, (soup/sour cream mixture)and cheese (two times)

Bake 350 degrees for 45 minutes

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ROASTED PEARS WITH BLUE CHEESE AND WALNUTS
Served by CATHY WALLACE

4 pears, halved, but not peeled or cored
Extra virgin olive oil
¼ bunch fresh thyme
Salt and freshly ground black pepper
¼ cup crumbled good-quality blue cheese
¼ cup walnut pieces

Preheat the oven to 375 degrees F.
Scoop seeds from pear halves with melon baller. Arrange pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes.

Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.

(from Food Network-Tyler Florence)

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GREEN BEAN BUNDLES
Served by HELEN GINGER

Thin bacon
Whole canned green beans
1 C brown sugar
Pepper to taste
2 sticks butter
1 T garlic salt
2 T soy sauce

Take canned whole green beans. Bundle them with thin bacon and a toothpick in batches of about five. Put in a casserole dish.

Combine other ingredients and bring to a boil. Pour over green bean bundles, sprinkle with pepper. Cover and refrigerate.

Next day, or several hours later, cook in over at 350 for 45 minutes.

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CORN CASSEROLE
Served by BELINDA WILLIAMS


4 cans of shoe peg corn
2 - 8oz. cream cheese
2- 7 oz. chopped greeen chilis
one half cup of milk
4 T. butter or margerine
2 T. tabasco

Salt , pepper, garlic salt to taste Warm milk, butter and cream cheese over low heat.
Mix all together and heat at 350 for 30 minutes.



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SPINACH & ARTICHOKE CASSEROLE
Served by BELINDA WILLIAMS

1 onion sauted in 4 T. of butter
16 oz.. of shredded parmesan cheese ( save some to cover the top of the casserole)
3 - 16 oz. sour creams
3- cans of artichoke quartered
3 boxes of chopped frozen spinach
Bread crumbs can be used to cover the top too.

Mix all together and bake 30 minutes at 350.

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TOMATO PIE
Served by CONNIE KING

4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper


Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

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JACKET POTATO WITH BACON, MUSHROOM, AND PEPPERCORN SAUCE
Recipe courtesy Paula Deen & Cathy Wallace
Served by HELEN GINGER

 

4 medium-sized russet or other baking potatoes, well scrubbed
12 ounces bacon, chopped
8 ounces sliced button mushrooms
1/4 cup brandy
1 tablespoon green peppercorns, drenched in cold water
1 cup cream
Salt and pepper
Butter, for topping

Potato: Preheat the oven to 375 degrees F. Prick potatoes with a fork and bake until soft, about 1 hour.
Sauce: Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.
Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.

Yield: 4 servings

Cathy's Tips:
If you can't find green peppercorn, rainbow peppercorn works.
If there's too much grease, drain it off, leaving about two tablespoons.
If the sauce is too thin, mix some flour with cool water and add to thicken.

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MAKE AHEAD MASHED POTATOES FOR A CROWD
Served by CATHY WALLACE

5 lbs. Potatoes, peeled, cooked & mashed
2 3 oz. pkgs. cream cheese
Salt and pepper to taste
2 cups sour cream
Milk or cream

Combine all ingredients, mixing well. Turn into casserole dishes. Refrigerate until ready to use. Bake in 350 degree oven for 30 minutes. May be stored covered in refrigerator for a week.

(I served in martini glasses, topped with crumbled bacon, shredded cheese and chopped chives.)

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CREAMED PEARL ONIONS
Served by CATHY WALLACE

1 bag frozen pearl onions
2 Tablespoons butter
2 Tablespoons flour
1cup milk or cream
Salt and pepper to taste
½ cup sharp cheddar cheese

Cook onions according to package and drain. Melt butter in saucepan and stir in butter. Cook over medium heat for about a minute, then add milk and cook, stirring until thickened. Add cheese and stir to melt. Add onions and serve hot.

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SINFUL POTATOES

Served by HELEN GINGER

 

1 (32 oz) pkg. frozen hash browns 2 T. chopped onion
1 pt. mayonnaise 2 T. bacon bits
1 lb. Velveeta cheese, grated 2 T. parsley flakes

Thaw potatoes.

Add remaining ingredients and mix thoroughly.

Pour into a 9 X 11-inch baking dish and sprinkle more bacon bits over top. Bake at 350 degrees for 40 to 45 minutes.

(Taken from the Recipes for Happiness cookbook)

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SPINACH MUSHROOM FLORENTINE

Served by BELINDA WILLIAMS

 

1/4 cup butter
1/4 cup chopped onion
1 lb fresh mushrooms, sliced
2 - 10oz pkg frozen chopped spinach, cooked and drained
1 cup grated Monterrey Jack cheese
1 tsp salt
1/4 tsp garlic salt

In medium saucepan, melt butter.  Add onion and mushrooms, and saute 5 minutes.

Stir in remaining ingredients. Put in baking dish and bake 20 minutes at 350.

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PLANTATION SQUASH

Served by HELEN GINGER

6 medium-size yellow squash
1 (10-oz) pkg frozen chopped spinach
1 (3-oz) pkg cream cheese, melted
1 egg, well beaten
2 T. butter or margarine, melted
½ to 1 t. pepper
¾ t. sugar
¼ t. seasoned salt
¼ t. onion salt
½ C. round buttery cracker crumbs (Ritz)
Paprika
4 slices bacon, cooked & crumbled

Wash squash thoroughly. Drop in boiling water; cover, reduce heat, & simmer 8 to 10 minutes until tender but still firm. Drain & cool slightly; trim off stems. Cut squash in half lengthwise. Scoop out pulp, leaving firm shells; drain and mash pulp.

Cook spinach according to package directions, omitting salt; drain well, and add to squash pulp. Add cream cheese, mixing until blended. Stir in next 6 ingredients; spoon into squash shells.

Sprinkle squash with cracker crumbs, paprika, and bacon. Place on a lightly greased baking sheet; cover with foil, and bake at 325* for 30 minutes.

Yield: 6 servings

Note: To prepare ahead, spoon filling into shells, cover & chill. When ready to bake, sprinkle with cracker crumbs, paprika, and bacon. Cover with foil, and bake at 435* about 30 minutes or until thoroughly heated.

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BAKED ONION CASSEROLE

Served by KATHY MORELAND

1/4 cup margarine or butter plus 2 tablespoons
3 medium sweet onions, chopped
2 cups grated cheese (swiss is the best)
1 stk saltines, crushed
3 eggs beaten slightly
1 can 12 oz evaporated milk
1 tsp salt and 1/4 tsp pepper
parsley (optional)

Sautee onions in 1/4 cup of butter til transparent
Place 1/2 of onions in 2 qt baking dish
Sprinkle 1 cup cheese, then 1/2 crackers over onions
Repeat onions, then cheese
Beat eggs, milk, salt and pepper and pour over all

Stir last 1/2 of crackers into 2 tablespoons of melted butter and sprinkle over casserole - bake at 350 degrees for 45 minutes or until bubble.

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SPRING SAUTEE

Served by CATHY WALLACE


½ cup chopped onion
8 oz. sliced mushrooms
1 bunch thin asparagus, blanched
artichoke hearts (marinated in oil)
tiny tomatoes

Sauté onion and mushrooms in some of the oil from artichoke hearts until almost tender. Add asparagus and artichoke hearts. Cook about 3 minutes more. Add tomatoes and heat. Season to taste.

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CRUNCHY CORN AND GREEN BEANS

Served by KATHY MORELAND

2 (15 oz.) cans French style green beans, drained
2 (15 oz.) cans shoe peg white corn, drained
16 oz sour cream, reg. or light
2 cups (8 oz.) sharp cheddar cheese, shredded
1 cup onion, chopped
2 cans water chestnuts, diced
1 stack butter crackers, crushed
1/2 cup butter, melted
butter flavored cooking spray
salt and pepper to taste

Preheat oven to 350 degrees. Coat 1 13 x 9 inch dish with cooking spray.

In a large bowl, combine green beans, corn, sour cream, cheese, onion and water chestnuts. Season with salt and pepper to taste. Pour into baking dish.

Top with crushed crackers and then melted butter; smooth to coat all crackers with butter.

Fill in any dry crackers with butter flavored cooking spray.

Bake, uncovered at 350 for 40-45 min.

Serve immediately.

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PINEAPPLE PRETZEL FLUFF

Served by KATHY MORELAND

1 1/2 cup coarsely crushed pretzels
3/4 cup melted butter
1 1/2 cup sugar
12 oz. cream cheese, softened
30 oz. can crushed pineapple, drained
18 oz. cool whip, thawed

Combine pretzels, butter and 1/2 cup sugar. Press into 13 x 9 pan.
Bake at 400 for 7 min. Cool. Beat cream cheese and remaining sugar until creamy. Fold in pineapple and cool whip; chill until serving. Break pretzel mixture into small pieces; stir into pineapple mixture. This recipe serves 12.

* Can add a can of mandarin oranges also
.

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SOUPS

AUTUMN BISQUE
Served by CATHY WALLACE

1 lb. Butternut squash, peeled, halved, seeded and cubed
2 tart apples, peeled, cored and cubed
1 medium onion, chopped
2 slices white bread, crusts removed and cubed
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram, crushed
2 egg yolks, slightly beaten
1/4 cup whipping cream

In a large saucepan, combine the squash, apples, onion, bread, chicken broth, salt, pepper, rosemary and marjoram. Bring to boiling. Reduce heat and simmer, uncovered, about 35 minutes or until the squash and apples are tender. Remove from heat; cool slightly.

Spoon one-third of the soup into a blender container or food processor bowl. Cover and blend or process until pureed. Repeat with the remaining soup.

Return all of the pureed mixture to the saucepan. Reheat the soup gently over very low heat.

In a small bowl, stir together the egg yolks and whipping cream. Beat in 1 cup of the hot soup, then add the yolk mixture to the saucepan, stirring constantly. Heat and stir just until the soup begins to boil.

Transfer the soup to a tureen. Garnish with apple slices and rosemary, if desired.

Makes 6 servings.
From America's Best-Loved Community Recipes

(Note from Cathy: I added some Brie at the end.)

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PIZZA SOUP
Served by HELEN GINGER

1-2 links Italian sausage, crumbled
1 C. sliced fresh mushrooms
½ C.chopped onion
2 cans (14½ oz. Each) chunky pasta-style stewed tomatoes, undrained
1½ C. pizza sauce or pasta sauce with garlic & pepper
2 cans (14½ oz.each) condensed chicken broth
2 C. sliced zucchini
1 large bell pepper, coarsely chopped or sliced (omit if using pasta sauce with peppers)
28 slices pepperoni
8 oz. Shredded mozzarella
Sliced ripe olives for garnish

In large saucepan, remove Italian sausage from casing and brown. Remove sausage and drain, leaving about a tablespoon of oil in pan. Add mushrooms and onions and sauté until soft. Add cooked sausage, tomatoes, pizza or pasta sauce, chicken broth, zucchini and bell pepper. Heat to a boil; reduce heat, simmer uncovered 6 to 8 minutes or until vegetables are crisp-tender. Add pepperoni; simmer 1 minutes. Ladle soup into soup bowls. Sprinkle evenly with cheese. Garnish with olives. Makes 8 servings.

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STUFFED MUSHROOM SOUP
Served by CATHY WALLACE

Stuffed Mushroom Caps (Part One):

25 Mushroom Caps
2 cups mushrooms, sliced
1 cup onions, diced
¼ pound (1 stick) butter, melted
½ cup breakfast sausage, minced
½ cup sherry
2 cups bread crumbs
2 eggs
1 pound cheddar cheese, sliced
Scallions for garnish

Apple Garnish (trust us, Part two):

25 apple slices, thick
25 pats butter (about 1 teaspoon each)
Salt
Cinnamon
Nutmeg
Sugar

Mushroom Soup Stock(Part three):

4 cups mushrooms, sliced
1 cup onion, diced
1 cup celery, diced
½ cup butter (2 sticks) melted
¾ cup flour
½ cup sherry
3 quarts chicken stock
2 cups cream
Salt & pepper

Part One:
Place sliced mushrooms, onion, butter and sausage in a pan. Sauté until onions are translucent and sausage is cooked. De-glaze pan with sherry. Add breadcrumbs and eggs. Blend. Stuff each mushroom cap with approximately 1 tablespoon filling. Place a slice of cheese on top of each mushroom cap. Bake at 3500 until golden brown. Set aside

Part Two:
Place apple slices in baking pan. Place a pat of butter on each apple slice. Sprinkle the top of each slice with salt, cinnamon, nutmeg and sugar. Bake at 3250 until golden. Set aside.


Part Three:
Place mushrooms, onion, celery and butter in a stock pot. Add flour and form roux. De-glaze pan with sherry. Add chicken stock and boil for a few minutes until vegetables are done. Stir while adding cream. Add salt and pepper to taste. Place in a decorative tea or coffeepot.


To Serve:
Place apple slice in serving bowl; put 2 stuffed mushrooms on top of apple slice. At the table (yes, you bring the bowl to the table without the liquid!), pour mushroom stock over apple and stuffed mushroom caps in the serving bowl. Garnish with scallions.

Serves 12
Recipe courtesy of Sunset Hill House, a
Bed & Breakfast in Sugar Hill, NH
As requested by RSVP in Bon Appetit

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TORTELLINI SOUP
Served by LINDA LEAR

3 (14 oz.) cans chicken broth
2 (9 oz.) pkg. refrigerated cheese-filled tortellini
1 (14 oz.) can diced tomatoes
4 green onions, chopped
2 garlic cloves, minced
2 t. minced fresh basil or 1 t. dried bsil
Parmesan cheese, shredded

Bring broth to boil in a large saucepan over medium-high heat. Add tortellini, tomatoes, onions, garlic and basil. Reduce heat and simmer 10 minutes. Top bowls with shredded Parmesan cheese.

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CREAM OF BRIE SOUP
Served by CATHY WALLACE

½ cup onion, chopped
½ cup celery, sliced
4 Tablespoons butter
¼ cup flour
2 cups milk
2 cups chicken broth
1 chicken bouillon cube
12 oz. Brie cheese, diced
½ teaspoon salt (or to taste)
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper

In a kettle sauté chopped onion and sliced celery in butter until soft. Stir in flour.

Remove from heat and stir in milk, chicken broth, and chicken bouillon cube; mix well. Return to heat and simmer, stirring, until the soup thickens. Add diced Brie cheese and stir until melted. Transfer the soup to a food processor and blend until smooth. Add salt, pepper, and cayenne pepper. Heat through.

Serves 6.

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ZUPPA TOSCANA
Served at Cathy Wallace's April 2005 Bunco

1 lb. mild Italian sausage
½ lb. smoked bacon-chopped
1 qt. water
2-14/5 oz. cans chicken broth
2 large russet potatoes - scrubbed clean, sliced or cubed
2 garlic cloves, crushed
1 medium onion, chopped
2 cups kale or Swiss chard
1 cup whipping cream
salt and pepper to taste

Remove casing from sausage and brown in a skillet over medium-high heat, breaking into small pieces as it cooks; drain, set aside.

Brown bacon in a skillet over medium-high heat; drain, set aside.

Place water, broth, potatoes, garlic, and onion in a soup pot; simmer over medium heat until potatoes are tender.

Add sausage and bacon to pot; simmer for 10 minutes.

Add kale and cream to pot; season with salt and pepper; heat through.

Serves approximately 8.

This soup tastes very similar to the Zuppa Toscana served at Olive Garden restaurant.

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BLACK-EYED PEA SOUP
Served by CATHY WALLACE

3 rounded cups dried black-eyed peas 3 cups minced carrots
Ham bone with meat or ham hocks** 2 lb smoked sausage, diced or sliced thinly
3 cups minced celery 2 Tbsp. chili powder
3 cups minced onion

Place peas in 3 quarts water with ham bone and bring to a boil. Reduce heat to simmer and cook until peas are soft, about two hours. (No need to soak peas.) Discard bone, leaving bits of ham in soup. Add celery, onion and carrots and cook another hour. Add diced smoked sausage and simmer 30 minutes. Add chili powder. If needed, add more water to thin. Taste and adjust salt or black pepper. Serve with corn bread or tostadas. Makes about a gallon. Freezes well.
**If you don't have a ham bone, hocks can be used. But a honey ham bone adds just a hint of sweetness to the spice of the soup. In fact, you can go to local ham stores and buy bones just for this soup. Such stores often have bones left from party trays and are happy to sell them to soup customers.

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CREAM OF ARTICHOKE SOUP
Served by CATHY WALLACE

1 (10.5 ounce can) condensed cream of celery soup
1 (12 ounce) can chicken broth
1 (12 ounce) jar water-packed artichoke hearts
1 pinch cayenne pepper
½ cup cream
Salt and pepper

In a medium saucepan over medium heat, combine cream of celery soup and chicken broth; stir until smooth. Add the artichoke hearts and cayenne. Bring to a boil. Pour soup into a blender and mix until consistency is smooth. Return to pot and slowly stir in cream. Season with salt and pepper, to taste, and serve hot.

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PAUL HARVEY’S WILD RICE SOUP
Served by CATHY WALLACE

2 cans Cream of Potato soup
1 quart milk
1 pound Velveeta Cheese
1 small onion, chopped
1 pound fresh mushrooms, chopped
¼ cup butter
1 box (6 oz.) wild rice
bacon bits (homemade)

Cook wild rice according to instructions (drain if there is still liquid after the rice is tender). Set aside. Saute onion and mushrooms in ¼ cup butter. Add soup, milk and cheese. Cook until cheese melts. Add wild rice and simmer to desired thickness. Top with bacon pieces.

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GOURMET POTATO SOUP
Served by DONNA LEWIS

5 cups milk
l pkg. frozen hash browns
1 can whole corn, drained
1 can cheddar cheese soup
8 oz velveeta
1 lrg (I used the 16 oz) sour cream
1 jar bacon bits
salt and pepper to taste

Bring the milk and hash browns to a boil.  Add corn to pot and heat.  Add cheddar cheese soup and velveeta.  When cheese is melted, add sour cream and mix well.  Add bacon bits and salt and pepper to taste.

1 doubled the recipe for bunco.  Also, as in most soups, this is a very forgiving recipe.  I did throw in a couple of more cups of milk and some more velveeta and forgot the bacon bits and it still seemed fine.  So I am sure you could play with it and it would still come out O.K.

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PINEAPPLE HOT
Served by JOYCE EDWINSON

1 can chunk pineapple, drained
1/2 C. sugar
1/4 C. flour
1/2 stick butter, melted
1/2 stack Ritz crackers, crushed

Put sugar and flour over pineapple and stir well.

Pour into buttered casserole dish, approximately 8X8..

Mix crackers & melted butter and put on top of pineapple.

Bake 45 minutes at 350 degrees.

Serves approximately 6.

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CREMA DE PALMITOS
Served by CATHY WALLACE

3 bunches scallions, trimmed, white and green parts separated
2 garlic cloves
2 Tbl olive oil
28 oz hearts of palm, drained and coarsely chopped
6 cups chicken stock
1 cup cream

Finely chop scallion whites and garlic. You should have about 1 cup. In large saucepan, heat oil over medium-high until rippling. Add scallion whites and garlic and cook until wilted, about three minutes. Reduce heat to medium, add hearts of palm and cook about eight minutes to mellow the flavors. Meanwhile, finely chop scallion greens and set aside.

Let garlic mixture cool slightly, then puree in blender, using a little of the chicken stock if necessary to help the action of the blades. Return to pan, stir in the rest of the stock, and bring to a boil. Add cream just before serving. (The soup can be prepared and refrigerated overnight; return to a boil before serving.) Serve garnished with the scallion greens. Serves six.

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EMERIL'S ASPARAGUS SOUP
Served by KATHY MORELAND

Ingredients

  • 3 pounds fresh asparagus, rinsed

  • 8 cups chicken stock

  • 4 tablespoons unsalted butter

  • 1 cup minced shallots

  • 1 cup minced leeks, whites only, well rinsed

  • 1 tablespoon minced garlic

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground white pepper

  • 1/2 cup heavy  cream

  • 1/4 cup finely grated Parmesan, garnish

Directions

Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.

In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.

Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.

In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.

With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.

Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.

To serve, place the soup in a soup tureen and sprinkle with cheese.  Yield 8 - 12 servings.

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RED BELL PEPPER SOUP

Served by CAHTY WALLACE

4 cups chicken broth
2 jalapenos, halved and deveined and seeded
1 large red potato
4 plum tomatoes, seeded and diced
2 tablespoons olive oil
2 large cloves garlic, crushed
4 red bell peppers, seeded and chopped
½ cup milk
½ cup heavy cream
Zest and juice of 1 lime
1 cup sour cream, garnish
Chopped fresh cilantro, garnish

Combine broth, jalapenos, potato and tomatoes in large saucepan. Cover and simmer over medium-low heat until potato is tender, about 20 minutes. Discard jalapenos.

Heat oil in heavy large skillet over medium heat. Add garlic and bell peppers; sauté until tender, about 12 minutes. Transfer mixture to a blender. Working in batches, add broth mixture to the blender with bell peppers and process until smooth. Transfer soup to the large saucepan. Stir in milk and cream. Rewarm soup over low heat (do not boil). Add lime zest and juice. Season soup to taste with salt and pepper.

Ladle soup into serving bowls. Garnish with sour cream and cilantro.

From Cooking.com

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