Our club members and friends contributed their favorite recipes for morning treats, snacks and appetizers, soups and salads, entrées, and desserts. Soon we’ll announce how to order it.
Submitted by Michele Smith
1 lb. dates cut in small pieces
2 cups hot coffee (can use decaf or instant)
4 Tbls oleo (I use butter flavored Crisco shortening)
1/2 tsp salt
2 cups sugar
3 cups flour
2 tsp soda
1 cup nuts, chopped fine and rolled in flour to prevent nuts from going to the bottom of the bread
Mix in the rest of the ingredients into the date and coffee mixture. Pour into 2 regular sized loaf pans where the bottoms have been floured.
Bake at 325 degrees for a little longer than an hour. Test to see if done.
Note from Michele: Is great to eat slightly warm with butter on it.
Snacks and Appetizers
Submitted by Janet Southby
2 frozen puff pastry sheets (12×15″ rectangles) 1 egg, beaten
1⁄4 tsp salt
1⁄4 tsp cayenne pepper
1 tsp paprika
2 ounces grated Asiago cheese
2 ounces grated Parmesan cheese
Thaw and unfold puff pastry sheets. Brush one side of each with beaten egg. Over the beaten egg, on one sheet sprinkle salt, cayenne, paprika, and the two cheeses. Place the other pastry sheet, with the beaten egg side down, on top and roll with pin to 13×16″ rectangle. Cut into 1⁄2″ strips and twist each strip several times.
Place in baking pans 1″ apart. Bake 15 – 17 minutes or until golden at 400°.
Soups and Salads
Submitted by Joanne Gallos
1 Box (2 pouches) Lipton Chicken Noodle Soup with diced chicken 1⁄4 cup lemon juice
5 3⁄4 cups chicken broth
In large pot, bring chicken broth and lemon juice to a boil.
Add 2 pouches of Lipton soup and simmer for 5 minutes, stirring occasionally.
Place 2 eggs in a food processor on high speed.
Dribble as much of the soup on the stove as your processor will hold and then put this in a temporary bowl or container.
Place the remaining egg in the food processor on high speed and dribble the rest of the soup from the pot on the stove.
Put all (processor contents and temporary bowl or container contents back into pot on stove.
Over medium heat, stir until smooth and creamy.
Makes +6 cups of soup.
Sides and Relish
Cranberry Cherry Relish
Submitted by Kathy Deutsch
This recipe is something different and definitely worth the trouble of dicing the orange and lemon.
2 cups firmly packed dark brown sugar
1 and 1⁄2 cups raisins (I use a combination of dark and golden, but all dark are fine)
1 orange and 1 lemon (unpeeled and washed), each quartered, seeded, and cut into 1⁄4 inch (or smaller) pieces
1 cup drained canned pitted dark sweet cherries
1⁄2 cup distilled white vinegar (I use not even half this amount because I like the taste better)
1⁄2 cinnamon stick
1⁄2 teaspoon each of ground cinnamon and ground cloves
1⁄2 teaspoon fresh grated nutmeg (I use ground, same amount)
1 and 1⁄2 cups cranberries
Combine all ingredients except cranberries in heavy large saucepan. Bring mixture to a boil over medium heat, stirring frequently. Reduce heat and simmer for 10 minutes. Add cranberries and simmer until they begin to pop (about 5-10 minutes more), stirring occasionally.
Remove from heat and let cool. Remove cinnamon stick. Cover and refrigerate until cold.
Makes about four cups. Can be prepared one week ahead. Once cooked, will keep in the refrigerator for several weeks.
Submitted by Jen Christensen
1 package chicken (skinless, boneless for ease in preparation) Olive oil
Half an onion (medium size)
1 green pepper (optional)
One can mushrooms (pieces and stems for ease in preparation) Half a cup of flour with curry powder added for flavoring
One can of Cream of Chicken Soup
One can of Cream of Mushroom Soup
Two thirds soup can of Milk
Curry Powder (approximately one tablespoon depending on flavor desired)
Cut chicken into bite size pieces. Coat chicken with flour/curry mixture.
Heat oil in large pan, sauté onion and green pepper. Fry chicken until cooked though. Use remaining flour to soak up excess oil in pan (create a roue). Add mushrooms.
Combine soups and milk into a separate bowl and add curry powder. Stir until thoroughly blended.
Pour soup mixture over chicken/onion/pepper/mushroom mixture and simmer. Mixture will thicken up and turn yellow when heated.
Curry is ready when mixture is heated and bubbling. Serve over cooked rice or noodles.
Makes approximately six servings.
Lemon Pound Cake
Submitted by Yvonne Boggan
11⁄2 cups unsalted butter softened 1 tablespoon Vanilla Extract
3 cups sugar
2 cups all-purpose Flour
1 teaspoon baking powder
2 tablespoons Lemon Extract
1 cup milk
Cream butter and sugar in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon and vanilla flavorings. Mixflourandbakingpowdertogether.Addtobatter alternately with milk, beating well after each addition. Pour into a greased and floured tubepan. Bake at 350 degrees for one hour or until cake tests done; do not overbake. Cool in pan for several minutes. Then, remove from pan onto a wire rack to cool completely. Once cool, slice and enjoy.
Yield: 16 servings