Shelly Rich's Spinach Salad from Allison's Musical Dinner

Spinach – Costco size box
Pasta – rototelli or bow tie, cooked
Celery – sliced
Cucumber – sliced
Tomatoes – cherry, red or yellow, cut in half
Peppers – mini, tri colored, sliced into small rings, seeds removed
Purple onion – sliced thin
Cilantro – ½ bunch, washed and chopped fine
Marinated artichoke hearts – 2 small jars or ½ Costco size (approx.16 oz.)
Pine nuts – toasted
Feta cheese – crumbled
Calmat olives
Lemon pepper
Salt and pepper to taste
Balsamic vinegar

Drain the artichoke hearts over a bowl, saving marinade. Mix the balsamic vinegar and marinade together to make the salad dressing. Place all other ingredients in a large salad bowl. Toss.
Pour dressing over salad and serve.  Make 18-24 servings.

Can add chicken to make into a main dish salad!

Green Drink

3-6 kale leaves (or 2-3 large handfuls of spinach)
3 ripe bananas (may be frozen, the riper the better)
2-3 cups water (I only use 2 cups ice and fill in the rest with
water up to the 2 cup line)
1 cup almond milk
3-4 cubes wheat grass juice
1 lemon or lime (juice only)
1 16oz. bag of frozen mango
2 Tbls. flax seeds or 3 Tbls. flax oil

Chocolate Rolo Cookies

Cream together:
1 C butter
1 C sugar
1 C brown sugar, firmly packed
2 eggs
1 tsp vanilla
Combine:
2 1/4 C flour
3/4 C unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
Gradually add to the butter mixture.
Let the dough sit in the fridge for at least 1 hour before baking the coolies. Wrap each Rolo with with the chocolate cookie dough and roll into a ball. Roll each ball in sugar to coat, and place on a baking sheet.
Bake at 375 degrees for 7-10 minutes.

Cheesy Chicken and Artichoke Soup

2 chicken breasts
1 yellow onion, chopped
enough red wine/apple juice to cover the chicken in a sauce pan

Brown the onion until tender in the sauce pan. Add uncooked chicken breasts and cover with liquid. Simmer slowly until chicken is cooked through. Discard liquid. Cool chicken and chop into bite size pieces. Add the chicken to:

1 can condensed cream of celery soup
1 can condensed cream of chicken soup
1 can artichoke, chopped (not the marinated kind)
1/2 lb. Velveta cheese with jalapenos
1 can evaporated milk or an equal amount of half and half
2 1/2 cups chicken broth

Mix all ingredients together. Stir frequently until heated through. Watch the mixture does not burn on the bottom. Can be made or served warm out of a crockpot.

Vegetarian Chili

1 Tbls. olive oil
1 large yellow or white onion, chopped
1 Tbls. garlic, chopped
1 28 ounce can diced fire roasted tomatoes, very important do not substitute for other kinds of tomatoes MUST BE FIRE ROASTED
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. red chili flakes, optional (I did not use)
3 15.5 ounce cans beans, chickpeas, kidney, black and/or white beans or 4 1/2 cups cooked beans
4 cups fat free, low sodium chicken or vegetable broth (I used Knorr vegetable bullion cubes, 2 reconstituted with 4 cups boiling water)
1/4 cup chopped cilantro
3 cups baby spinach leaves or 3 cups torn kale leaves (I used spinach, a great way to use spinach on the verge of going bad)


In a large sauce pan (4 quart), heat the oil over medium-high heat. Add onion and cook about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown the garlic.
Add the tomatoes, cumin, chili powder and chili flakes (optional). Simmer 5 minutes. Add 3 cups (2 cans) of the beans and 3 1/2 cups of the broth and bring to a boil. Reduce to a simmer. (I dumped all 3 cans of beans and broth into the stew and ladeled out 2 cups (1 1/2 plus 1/2 cups seen next step) of the mixed beans, tomatoes, broth etc. into the blender eliminating the need to save some back when dumping. I then added the cilantro to this mixture and purred.)
Meanwhile, place remaining 1 1/2 cups beans and 1/2 cup broth in a food processor or blender. Add the cilantro and puree or blend until smooth. Add the puree to the stew. Just before serving add the greens and stir until wilted. Serve hot. Makes 10 1 cup servings. From "The Biggest Loser: 6 Weeks to a Healthier You" (cookbook by Rodale)

Nutrition information per serving: 160 calories, 8 grams protein, 26 grams carbohydrates, 3 grams fat, 0 mg cholesterol, 7 grams fiber, 300 mg sodium (to further reduce sodium, I used low salt beans)

PTSA Salad

Dressing:
½ cup sugar
1 teaspoon dry mustard
1 teaspoon paprika
½ tsp. salt
1 teaspoon celery seed
1/3 cup honey
1/3 cup red wine vinegar
1 teaspoon chopped dry onion
1 tablespoon lemon juice
1 cup canola oil

Mix well and add to spinach, mixed greens, strawberries, blueberries, dried cherries, mandarin oranges and feta cheese. You can also add grilled chicken to make this a main dish.

Stackos

{Stackos}
(formerly known as Okinawa Tacos)
From Maren Durham by way of Mary Durham

Individual Family Size recipe:

2 cans Hormel chili without beans or ¼ tsp. chili seasoning and 2 cans tomato sauce
1½ cups brown gravy (use brown gravy mix and follow directions for 1½ cups)
1 onion
1 lb. hamburger
1 pkg. taco seasoning or ¼ cup taco seasoning

Recipe for 30 people:
# 10 can tomato sauce
1 ¼ cup chili seasoning
6 cups brown gravy
4 onions
5 lbs. ground beef
1 cup taco seasoning

Chop onion and cook with ground beef. Drain grease from cooked meat. Mix all other ingredients together. Put in a large oven safe pot and cook at 250 degrees for a couple of hours.

Serve with:
Sticky white rice
Shredded lettuce
Shredded cheddar cheese
Chopped tomatoes
Sour cream
Guacamole

Blueberry Lemon Muffins

1 3/4 cups flour
1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg, beaten
1/3 cup vegetable or canola oil
3/4 cup milk
1 cup blueberries, fresh or frozen
1 to 2 tsp grated lemon rind
2 Tbls or more butter, melted
1/4 cup sugar

Preheat oven to 400 degrees. Grease 12 muffin cups or fill with papers. Spoon flour into measuring cups and level with a knife. Put measured flour in a mixing bowl and stir in 1/4 cup sugar, baking powder and salt. Beat egg in a separate bowl with oil and milk. Add flour mixture to egg mixture until just moistened. Fold blueberries gently into batter. Fill prepared muffin cups two thirds full. Bake 20 to 25 minutes, until muffins are done. While still warm invert muffins and dip tops into melted butter and remaining 1/4 cup sugar. Makes 12 muffins.

Bow Tie Pasta Salad

Dressing
1 cup oil
2/3 cup teriyaki sauce
2/3 cup cider vinegar
6 Tbls sugar
1/2 tsp salt
1/2 tsp pepper

Salad
2 cups cooked chicken (diced or shredded)
1 16 oz. box bow tie pasta (cooked al dente)
1 16 oz. package pre-washed spinach
6 oz. craisins
3 small cans mandarin oranges, drained
1 small bunch green onions, sliced fine using green tops
6 oz. honey roasted peanuts
1/3 cup roasted sunflower seeds (not too critical to the salad if left out)

Mix dressing ingredients and pour over cooked pasta. Marinate covered, overnight or several hours. An hour before serving, assemble salad. Can wait to add peanuts and sunflower seeds until time to serve so they don't get soggy.

To see Megan's version of is salad, click here.

Junior League Tarragon Chicken

1½ cups mayonnaise
1 cup finely chopped green onion
1/3 cup lemon juice
2 cloves garlic
2 tsp. dried tarragon

Mix above ingredients together the day ahead and allow flavors to mingle. Store in the refrigerator.

12 boneless skinless chicken breasts, (I cut in half or thirds if large)
1 package phyllo (fillo) dough, thaw both sleeves of dough
1 1/3 cups butter, melted
Parmesan cheese

Take out one sheet of the phyllo dough. Brush with butter. Lay another sheet of dough on top. Place the piece of chicken on the dough in the center of one side. Place 1 ½ tablespoons of the sauce on top of the chicken and fold the phyllo up into an envelope. Generously brush the top with butter and sprinkle with parmesan cheese. At this point, freeze them or bake on a cookie sheet. If freezing, wrap the cookie sheet well in saran wrap. Defrost for 3 hours before baking. Bake at 375 degrees for 25-35 minutes and the tops are golden brown.

Cook’s note: There is always sauce left over and more cannot be used or the dough is soggy. You may want to try cutting the sauce recipe down.

Garden Chowder

This comes from one of our favorite restaurants, ZUPAS cafe! 

Garden Chowder

Ingredients

      3 TBS butter

      2 medium zucchini, diced

      1 medium onion, diced

      2 T fresh parsley, chopped

      2 T fresh basil, chopped

      1/3 Cup flour

      3 Cups chicken broth

      1 tsp lemon juice

      2-3 tomatoes, diced

      1 can (12 oz) evaporated milk

      1 can (14.5 oz) corn

      1/3 Cup Parmesan cheese, grated

      2 Cup cheddar cheese, shredded

      1 tsp kosher salt

      1 tsp freshly ground pepper


Preparation

Over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. 
Add flour, stir until vegetables are coated. Slowly add chicken broth and lemon juice. Bring to a boil.

Add tomatoes, milk and corn. Reduce heat; cover and simmer for five minutes or until corn is tender.

Just before serving, stir in cheeses until melted. Season with salt and pepper.

* You can add in whatever other veggies sound yummy too! Zane also added some leftover rice to his bowl which made it nice and hearty :)

Jessica's Salad

Salad:

spinach

chicken

pears (Anjou)

carmelized walnuts

blue cheese

Dressing:

1 Tbsp water

1 1/2 tsp fresh lemon jice

1 tsp dijon mustard

1/2 tsp olive oil

1 clove minced garlic

salt & pepper

1/2 tsp tarragon

Carmelize walnuts by putting sugar in a frying pan.  Melt sugar, add walnuts.  Then, put on foil sprayed with Pam.

Chicken Corn Chowder

1 Tbsp margarine or butter

1 (8 oz) pkg sliced mushrooms

1/4 C flour

3 1/2 C 2 % milk

1 C chopped red potato

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp pepper

1 (16 oz) pkg frozen corn, thawed

1 1/2 C shredded cooked chicken breast

3 Tbsp chopped green onions, divided

Melt margarine in a large Dutch oven over medium-high heat.  Add the mushrooms, and saute for 3 minutes.  Stir in the flour.  Gradually add the milk, stirring with a whisk.  Add the potato, thyme, salt, pepper and corn.  Bring to a boil.  Stir in the shredded chicken and 2 Tbsp green onions.  Cover, reduce heat and simmer for 5 minutes.  Ladle the soup into bowls, and sprinkle with remaining green onions.

Harvest Bisque Soup

This recipe is originally from Simply Classic.  It will serve 6-8 people, but we recommend that you double it.

3 C butternut squash, peeled, seeded and cubed (about 1 lb)

5 C chicken stock

4 Tbsp flour

4 Tbsp butter

2-3 tsp curry (start with 1 tsp, and flavor to taste)

3/4 C half & half (or evaporated milk)

3/4 C canned coconut milk (ptional, but it enhances the flavor)

3 Tbsp fresh lime juice (again, start with 1 Tbs, and add to taste)

1/2 tsp salt

1/4 tsp pepper

Garnish with any combination of:

lime slices

pinenuts

shredded parmesan cheese

dollop of sour cream or plain yogurt

Cooke the cubed squash in the chicken stock for about 15 minutes.  Using a large slotted spoon, remove cooked squash into a blender, add 1-2 C of the cooking liquid and puree.  Add this back into the remaining liquid.

In a large pot melt butter, add flour and curry.  Cook, stirring often, about 5 minutes.  Be careful not to scorch.  Add squash and chicken stock puree.  Cook to thicken, stirring often, for about 10 minutes.  Add half & half, coconut milk and lime juice along with the salt and pepper to taste.  Heat through.  

Ladle into individual bowls and garnish.  Serve immediately.

Janalee uses about 2 tsp curry, 1-2 Tbsp lime juice, and garnishes with sour cream/yogurt and twisted slice of lime.

Kim's Favorite Lemonade Layer Cake

This recipe is originally from Cooking Light

Cake:
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk

Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar

Preheat oven to 350 degrees.

To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Terri Calvert's Celestial Cake

1 box yellow cake mix
2 C warm water
2 eggs
3 oz box instant chocolate pudding

Mix all od the above, and bake in a 9x13 pan for 30-40 minutes at 350 degrees. Cake will shrink away from teh sides as it cools, don't worry!

Topping:
Melt 1/2 C butter or margarine. Add 1 C powdered sugar. Fold in 8 oz Coolwhip. Spread on top of COOLED cake. Chop 4 Skor bars, and sprinkle on top. Store in the fridge.

Ann Dibb's Easy Ice Box Rolls

1 package (1 T.) yeast
¼ c. warm water
1 c. milk
1 stick butter or margarine
1 t. salt
3 eggs, beaten
½ c. sugar
4 ½ c. flour

Dissolve yeast in warm water. (I add about a T. of extra sugar to the dissolved mix.) Melt the butter in a saucepan over low heat. Add milk, salt, and sugar. Stir until the sugar is dissolved. Cool to lukewarm (if milk is too hot when added to yeast, it will killthe yeast). In a mixing bowl, add beaten eggs and then the dissolved yeast. Mix. Add 2 ½ c. flour; blend well. Add remaining flour, 1 c. at a time; mix well after eachaddition. Place dough in a greased mixing bowl and cover. Let dough rise until it doubles insize. Punch down, cover. Put dough in refrigerator until it doubles in size. Punchdown again and replace cover until you are ready to use the dough. It will keep wellfor several days. Bake at 375 degrees for 12 minutes (until rolls are very light brown). Remove rolls from the oven and brush each roll with melted butter. The dough is pretty wet and sticky when you let it rise the first time. (When I take it out of thebowl, I have a lot of flour on my hands and on my pastry cloth and rolling pin. I knead it just abit.) Divide dough in two parts. Knead the one section, roll it out about a half inch thick, and cut it with a two- to three-inch circular cutter. Lift a circle in your hand, brush it with butter, crease it with a knife, fold it over (this is Parkerhouse roll style), and place it on a cookie sheet to rise. Bake. I’ve seldom done the icebox thing. I mix it, let it rise about two hrs., knead it a little, prepare the rolls, and let them rise again (about two hrs.) I think that one of the secrets is to handle the dough as little as possible and use just enough flour to handle—not too much. I got this recipe out of a ward cookbook (Bea Redden, 1978) many years ago. Then I just made it multiple times in order to practice making it and perfecting my handling of it.

Cranberry Salsa

1 12 oz. pkg. Fresh Cranberries
¾ cup Sugar
1 medium Jalepeno, seeded
1 Green Onion
1-2 Tbs. fresh Cilantro
¼ tsp. Cumin

Place all ingredients in a food processor. Process until mixture is coarsely chopped. Store in refrigerator over night to allow flavors to blend. Serve with cream, tortilla chips or crackers. Also great with beef, pork or poultry.

Makes 3 cups.

Aunt Myrna's Apple Pie Filling for Canning

5 C sugar
1 C cornstarch
3 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
10 C water

Heat until thick and bubbly. Add:

3 Tbsp butter
3 Tbsp fresh lemon juice, and
a few drops yellow food coloring

Prepare 5 1/2 - 6 lbs of apples. Slice into jars. Fill with syrup to within 1 inch of top. Process quart jars for 25 minutes.

One quart jar will fill a nine inch pie. Recipe yield was 6 quart jars.

Carmel Apple Dip

1 cup brown sugar
1 can sweetened condensed milk
4 Tablespoons corn syrup
1 cup butter
1/2 jar marshmallow cream

Bring first 4 ingredients to a boil over stove, stirring constantly. Remove from heat and stir in marshmallow cream. Allow to cool. Serve with sliced apples.