Recipes

Red Pepper Humus Dip (Donna Ketron)
1 qt. (about 7 large roasted and peeled red peppers-include some hot, depending on your taste)
6 large roasted garlic cloves
1/4 cup lemon juice
3 cans garbanzo beans
6 oz. feta cheese
salt and pepper to taste
 
Put the first three in food processer and pulse til blended; put in rest and pulse til dipping consistency.
This makes quite a bit, but it freezes very well;  put in small containers.
 

Pesto (Donna Ketron)
4 cups loosely packed fresh basil or cilantro leaves (I've never tried oregano but I bet it would be good)
1/2 cup parmesan cheese
pine nuts to taste (I like them, so 1/2 cup? Also, roast them first for richer flavor)
 
Process above in food processor; drizzle in olive oil as you pulse to desired consistency; you want it to be spreadable, but not soupy.
 
to make the dip, I just added sour cream and salt and pepper.
pesto freezes well too, I put it in little baggies.
 
Another way to use it;  Shrimp Pizza
Use the pesto on a baked shell as your base as you would tomato sauce
Use already cooked shrimp and blue cheese;  bake until cheese melts.  Sounds weird, but it is good!


Broccoli Dip (Donna Ketron)
10 oz. frozen chopped broccoli, thawed
1 medium onion, chopped
(1) 3 oz. cream cheese, softened (Use mre cream cheese if more to spread; or more sour cream to be more dip-like)
3-4 oz. sour cream
salt and pepper or Italian seasoning to taste

Mix well and serve with crackers or pita bread. Note: Use more cream cheese to make it more spreadable, or more sour cream to make it more dip-like.


Apple Dip (Lorraine Shannon) 
4 oz.  1/3 Less Fat Cream Cheese, softened
1/4 cup brown sugar (add more sugar for a sweeter dip)
1/8 tsp. maple flavoring

Mix well using a hand mixer.  Serve with sliced apples.  May also be used as a frosting or a flavored cream cheese for bagels.


Pumpkin Bread with Chocolate Chips (Lorraine Shannon) 
4 eggs
2 1/2 cups  sugar
1 cup vegetable oil
2 cups canned pumpkin (15 oz. can)
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
11/2 tsp. cinnamon 
3/4 tsp. nutmeg
3/4 tsp. allspice
1/2 tsp. ginger
2/3 cup orange juice
1/2 cup walnuts (optional)
1 cup milk chocolate chips

Combine eggs, sugar and oil.  Cream on high for 5 minutes.  Blend in pumpkin on medium.  Combine dry ingredients (except chocolate chips and walnuts) and add alternately with orange juice.  Mix only until smooth.  Fold in chips.  Pour into 2 greased 9 x 5 loaf pans.  Bake at 350F for about an hour.


Marie's Holiday Cheese Ball (Donna Ketron) 
1/4 cup diced green pepper
2 T. minced onion
2 cups chopped pecans (can finely chop in food processor)
1 8 oz. can crushed pineapple, drained
16 oz. cream cheese, room temp.
1/2 tsp. salt
 
Process chopped pecans, cream cheese, pineapple and salt in food processor until just combined (10 seconds)
Add green pepper and onion, process another 10 seconds.
 
If you are going to form into a shape, wrap and chill 1 hour.
(You can freeze up to one month. Thaw in fridge.)
 
Form into a ball or log, or just in a bowl;  garnish with pimento strips, chopped parsley, or additional nuts.


Harrison's Strata (Kathy Zimmerman) 
lb loaf of light sweet bread, torn into small pieces
4 T. butter
4 large onions, chopped
3 cups ricotta
8 eggs
2 cups milk
8 oz. shredded mozzarella

Saute onions in butter and cover pan.  Let stand 30 min.
Beat eggs with ricotta and milk.
In large bowl, add torn bread;  pour egg mixture over bread.  Mix gently with hands. 
Let mixture stand.
Use 2 medium loaf pans approx. 7 x 9, grease with butter and spoon 1/2 of onions into bottom of each pan.
Gently spoon bread/egg mixture to cover onios in each pan.
Cover and let rest in refrogerator over night.
Sprinkle 1/2 of  package of cheese on each dish.

Bake about 45 min @325 degrees - can bake lower but longer.

Best served warm.


Chicken Tortilla Soup (Lori Haase) 
1-13 oz can of chicken
1-15 oz can of black beans
1-15 oz can of corn
1-15 oz can of Rotel Tomatoes (I used the lime and cilantro flavor)
1-4 oz can of chopped green chilies
8 oz can of tomato sauce
1/2 cup of salsa
1 cup chicken broth
 
Just dump all the cans in undrained and cook. 
I cooked it slow for 6-8 hours in the crock pot, but I think it would work over the stove also.  
Serve over or with tortilla chips and shredded cheese.


Roasted Vegetable Salad (Sue Rykens) 

There is no recipe!  I just bought what looked good at the Farmers Market.

You can use any seasonal vegetables for this recipe.  I used golden beets, corn scraped off the cob, green & yellow zucchini and tomatoes but you could also use sweet potatoes, leeks, eggplant, onions, peppers, carrots, broccoli or any type of squash.  Try to choose different colors.

Preheat oven to 425° F

Cut veggies into bite-size pieces and either scrape the corn off the cob or cut into pieces

Heat 2 tbsp oil in a roasting pan.

Once the oil gets hot, add the vegetables starting with the ones that take longest to cook, such as beets.  Coat with the oil and add salt & pepper to taste.  After about 10 minutes, take out pan, stir the veggies around and add the next batch, such as the corn.  Roast for another 5-10 minutes and then add the next batch, such as the zucchini and roast for another 5-10 minutes.

Once everything looks good, remove the roasting pan from the oven and stir in the tomatoes.

Before serving, coat the vegetables in a vinaigrette dressing.  I used 1/2 tbsp Balsamic vinegar, 1 tbsp of oil, ¼ tsp yellow mustard, ¼ tsp sugar and some salt & pepper.



Red Potato & Green Pea Salad
 (
Sue Rykens

Again, no recipe. In England, new potatoes and peas are traditionally cooked with some garden mint in the cooking water for added flavor.  They are also tossed in butter with more chopped mint for serving.

I just halved small red “creamer” potatoes and boiled them in salted water, along with a sprig of mint for about 15 minutes.  The peas were “English peas” and had to be taken out of their shells but any type of pea can be used – even frozen ones.  I also added a sprig of mint to these while they were cooking.  When the potatoes and peas were cool, I added a tablespoon of mayonnaise and some more chopped mint.  That’s it!  If you don’t have mint, chives would be a good alternative.  Chopped green onions could also be added.




Vegetarian Chili 
(
Theresa Bock
)

In large pot, sauté in olive oil course chopped med onion & 1- 2 green peppers (depending on size, I had 1& 1/2 med size ones.)

Add sm. can fire-roasted diced tomatoes, 1 large can crushed tomatoes, 1 can pinto beans, 2 can black beans, 2 cans light red kidney beans, 

sm. can green chilies. Bring this to low boil; add in some garlic powder, 1 tsp.cumin, 1 T chili powder, black pepper to taste. I start out about that much, but as it is going along simmering, I keep adding as needed for flavor. Now add in a small bag frozen corn about 1/2 at first, mix in, add rest and keep a simmer. I add 1-2 bottles or canned beer (any kind will do) maybe 1/2 at a time as chili is cooking getting thicker - the beer keeps it thinned. Keep tasting to adjust your spices as chili continues to simmer low.


Cranberry-Ginger Jam 
(
Mary Hollins
)
Serving size: 2 teaspoons    yields: 33 servings; 1 1/3 cup

s.)


2 cups fresh or frozen cranberries
2/3 cup apple juice
3/4 tsp ground cinnamon
1/8 tsp ground ginger
1/2 cup granulated sugar

In 2 quart microwave safe bowl, stir cranberries, apple juice, cinnamon and ginger until combined.
Microwave uncovered 6-8 minutes on high.
Stiring 2 times. Remove and add sugar.
Cook uncovered 3-5 minutes until mixture comes to a boil. Stir and mash until jam is as smooth as you prefer. Pour into clean, hot containers. Cool, cover and refrigerate. Makes about 11/3 cups.
Each serving provides: 17 calories; 0 gr. protein, 0 gr. fat; 5 gr. carbs; 0 mg sodium; 0 mg. cholesterol. Enjoy (This receipe was from Weight-Watchers Magazine)



Pesto Cheesecake 
(
Donna Ketron
)

Pesto:
1 cup red wine such as Pinot Noir
1 cup dried tomatoes
1 T. tomato paste
1/4 cup pistachios, almonds, or pine nuts toasted and chopped
2 T. roasted garlic
1/4 cup grated Parmesan cheese
3 T. chopped fresh basil
1/2 cup olive oil

In a small saucepan, simmer the wine, remove from heat, add tomatoes and let stand until they are plumped and softened. Drain off excess liquid and reserve.
In a food processor, combine the tomatoes, paste,nuts, garlic,cheese and basil and pulse until evenly chopped. With the machine running, gradually add the olive oil. Thin the mixture to spreadable consistency with the reserved wine. Makes 1 cup. (you can freeze any extra)

For the cheesecake: (Note: they are using an 8 1/2 inch springform pan; mine was 10, so I doubled the recipe--this may have caused the cheesecake not to rise like it should; it should have been lighter and fluffier.)

Crust:
2 1/2 cups panko crumbs
1/2 cup chopped fresh basil, use half dark opal basil for color if possible, plus 10 leaves for garnish
2 minced garlic cloves
1 stick unsalted butter, melted salt and pepper to taste

Cheesecake:
1 8 oz. cream cheese, room temperature
3/4 cup fromage blanc (I used ricotta), room temperature
3/4 cup sour cream
1/2 cup tomato pesto
3/4 cup sour cream
2 minced garlic cloves
2 T. sugar
2 eggs
10 cherry tomatoes, heirloom if you can find them

Preheat oven to 400 F. Mix panko, basils, garlic, and butter in a bowl and season with salt and pepper. Pack the panko mixture into the bottom and sides of an 8 1/2 springform pan. Bake until slightly golden, about 15 min. Remove and cool completely on a wire rack.

Reduce oven to 325 F. Using electric mixer or food processor, blend cream cheese, fromage blanc, and sour cream at low speed; add pesto, sugar, and eggs and blend on low 5 min. Pour into cooled crust. Place the cherry tomatoes around edge of filling, evenly spaced. Bake until filling is set and slightly puffed, about 45 min. Remove from oven and let cool on a wire rack. Garnish slices with basil leaves.