Recipies

RECIPES - Share your favorite recipe.

Here is a helpful link for Home Organization for us busy girlfriends: http://organizedhome.com/start-small-sneak-freezer-cooking

Chicken and Leek Casserole

4 whole skinless, boneless chicken breasts

2 leeks, chopped

1 (10.5 ounce) can condensed vegetable soup

1 cup white wine

1 tablespoon cornstarch

1 recipe pastry for a 9 inch single pie crust

1.	In a medium size frying pan, brown the chicken pieces over medium high heat. Add the chopped leeks. Once the leeks are soft, add the soup and wine and sprinkle the cornstarch over the top. Mix in. Simmer for about 20 minutes or until the mixture starts to really thicken.
2.	Preheat oven to 350 degrees F (175 degrees C).
3.	Pour the mixture into a 2 quart casserole dish and cover with the pie pastry. Use a fork to make 'breathing' holes in the pastry. Bake in the preheated oven for about 30 minutes or until the pastry is brown. Let cool and serve.

Submitted by Sylvia Black

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Rosemary Potatoes

1lb potatoes, peeled and thinly sliced

2 oz butter

1 clove garlic, crushed

1 tablespoon finely chopped fresh rosemary

1. Bring a large saucepan of water to a boil. Add potatoes. When water boils again, remove pan from heat and drain potatoes in a colander. Pat dry with paper towels.

2. Melt butter in a large frying pan over moderate heat. Add garlic, potato slices and rosemary,

3. Sauté potatoes until lightly golden and cooked through. Shake pan frequently to prevent them from sticking, and turn them over occasionally with a spatula. Serve at once, in a heated dish. Serves 4

That Really Good Salad

Make a mixture of: ½ romaine lettuce and ½ mixed baby greens

Crumbled feta cheese mixed with Mediterranean herbs (sprinkle salad with however much you like)

Candied Walnuts-finely chopped

Dried cranberries and pomegranate seeds (Trader’s Joes has these in a bag combined with the dried fruit)

Pear Gorgonzola Salad Dressing (Trader’s Joes in the cold veggie section )

Submitted by Beryl Lawrence

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Nutella Filled Panini-Pressed Dessert

1 pound cake (butter preferred)

1 jar of Nutella spread (find in the peanut butter section of the market)

1 can of whipped cream (or make home-made from whipping cream)

Strawberries or bananas (optional)

Put the pound cake in the freezer for about 30 minutes so it’s easy to slice. Warm a Panini press (or you can use your grill if you don’t have a Panini press or even a frying pan will do). Cut the pound cake into ¼” slices and spread about two tablespoons of Nutella spread on one piece and cover it with another piece. Lightly spray the press and then press or your grill the sandwich until lightly toasted. Then serve warm with whipped cream. It’s like a warm chocolate chip cookie melting in your mouth! If that’s not rich enough, try putting bananas in the sandwich before you press it.

Submitted by Chris Miner

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mozzarella Appetizer

Dribble your platter with extra virgin olive oil

Lay sliced fresh mozzarella over the olive oil

Top with sliced tomatoes and fresh basil

Drizzle with more extra virgin olive oil and condensed balsamic vinegar

Serve with forks and enjoy!

Pear and Gorgonzola Cheese Crostini

12 slices cocktail bread or 1/4" slices of French bread
1/4 cup mayonnaise
1 medium ripe pear, cored and sliced thinly
1/2 cup crumbled gorgonzola cheese
1/2 cup chopped pecans
cinnamon to taste
sugar to taste

Preparation:

Cut each slice of bread in half diagonally to form triangles. Place on ungreased cookie sheet and bake at 400 degrees for 4-7 minutes until lightly browned, turning once.

Spread bread with mayonnaise and top with pear slices, then sprinkle with gorgonzola cheese and pecans, cinnamon and sugar. Broil 6" from heat for 3-4 minutes until cheese melts and begins to brown. Serve immediately. 24 servings

Submitted by Tammy

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Artichoke-Parmesan Pasta Salad
1 container of Artichoke-Parmesan Dip (I like Stonemill's from Costco)
1 package Pasta (I like whole-wheat Rotini from Trader Joe's)

Get a pot of water to a boil and cook pasta according to package instructions. Five minutes before the pasta is ready put the artichoke dip in a microwave safe bowl and warm up for about 2 minutes or less.

Save about a half-cup of the hot pasta water and then drain the pasta. In a big mixing bowl, stir the pasta and artichoke dip until well combined. Be careful not to break up the pasta. If the pasta seems to thick or dry for your liking, add a little of the reserved pasta water and stir until you reach the desired consistency.

This pasta salad tastes great at room temperature and is quick, easy and affordable for a party. It serves about six people and is ready in about 10-15 minutes.

Submitted from our biggest advocate and volunteer Edith

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chocolate or Carmel Frappuccino:

Makes a 16oz drink :

Ingredients
1/2 cup cold coffee (or can use espresso). Dark roast coffee is best.
3 tablespoons sugar
1/2 cup milk (can also use low-fat or half-and-half)
2 cups ice
3 tablespoons chocolate or caramel sundae syrup
whipped cream (optional)

Directions
1.    Combine all ingredients (except whipped cream) into electric blender.
2.    Blend drink until ice is crushed and drink is smooth – approximately 20 seconds.
3.    Serve in glasses and top with whipped cream and chocolate or caramel syrup.
4.    Add straw for ease in drinking.

Enjoy the taste and the buzz!

Submitted by Lila Sude