I survived last night’s fund raiser! Felt really bad for my friend who was holding the ‘event’, as only 4 people showed up! Needless to say, we had food coming out our ears; she had prepared a great menu of homemade minnestroni soup, cream of broccoli soup, French bread (to dip in the soup), homemade chicken salad to go on croissants, lots of snack stuff like chips and trail mix. Even made two huge trays of brownies (which we forgot about – I ended up bringing a whole sheet tray home!). It was still an enjoyable evening of joking with friends, washing dishes, doing a little knitting (got bored with that) and just hanging out with good people. The event was to raise monies for the leukemia/lymphoma society; her husband and daughter are going to participate in a very long walk in June for this (monies from this event were to help raise some of their support). She’s considering holding another fund raiser in the near future.
Today it’s clear, 52 degrees and sunny – just the kind of day to catch up on clothes washing. Went to the library the other day and picked up three books so I think (in between filling the washer and/or dryer) I’m going to start a mystery book and crochet the border on another afghan.
I did promise you more recipes so here they are:
CRANBERRY CHICKEN SALAD SANDWICHES
4 C. cubed, cooked chicken meat
1 C. mayonnaise
1 tsp. paprika
1-1/2 C. dried cranberries
1 C. chopped celery
2 green onions, chopped
1 C. chopped pecans
1 tsp. seasoning salt
Ground black pepper to taste
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries,celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. Serve on toasted bread with mayonnaise, tomato and cheese, if desired, and potato chips on the side. Makes 12 sandwiches.
(recipe: Joan – 1_Comfort_Foods site)
7 slices white bread, crust removed
1 lb. ground sausage
4 C. shredded cheddar cheese
1 tsp. salt
1 tsp. dry mustard
2 C. half and half or milk
Lightly butter each slice of bread; cut bread slices in half. Arrange bread slices in a 9 x 13-inch buttered baking dish. Brown sausage, using spatula to break up. Drain and pat with paper towels.
Sprinkle sausage over bread slices. Sprinkle cheese over sausage.
In a mixing bowl, whisk together eggs, salt, dry mustard, and the milk
until well blened. Pour egg mixture over bread, sausage and cheese.
Cover pan with foil and refrigerate overnight.
Remove from refrigerator and let stand for 15 to 20 minutes.
Preheat oven to 350°.
Remove foil from pan. Bake casserole for 45 minutes or until casserole is bubbly and lightly browned on top. A knife inserted into the center should come out clean. Let stand for 15 to 20 minutes after baking. Serves 8 to 10
(recipe: Joan – 1_Comfort_Foods site)
Slow Cooker Honey BBQ Ham
3 – 3 1/2 lb. ham
1/4 C. honey
1/4 C. barbecue sauce
1/4 C. packed brown sugar
1 (15 oz.) can pineapple rings, drained (optional)
In slow cooker sprayed with non-stick cooking spray, place ham.
In small bowl, combine honey, barbecue sauce and brown sugar. Mix well. Pour mixture over ham. Arrange pineapple over and around ham. Cover. Cook on low 4 to 5 hours for a fully cooked ham and 7 to 8 hours for an uncooked ham.
(recipe: Sandy – Marys Recipe Exchange)
Warm Fudge-Filled Cheesecake 1/2 C butter or margarine, softened 1/3 C. sugar 1 C. all-purpose flour 1 T. vanilla, divided 2/3 C. chopped pistachios 4 (8-oz) pkgs cream cheese, softened 1 1/2 C. sugar 4 large eggs 1 (12-oz) pkg semisweet chocolate mini-morsels Sweetened whipped cream (optional) Garnish: chocolate shavings Preheat oven 350 degrees F. Beat butter at medium speed with electric mixer until creamy; add 1/3 C. sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 tsp. vanilla and pistachios. Press into bottom and 1 1/2 inches up sides of 9-inch springform pan. Bake 12 to 15 minutes or until golden. Cool on a wire rack. Beat cream cheese at medium speed with electric mixer until light and fluffy; gradually add 1 1/2 C. sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears. Stir in remaining 2 tsp. vanilla. (Do not over mix.)Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet. Bake at 350F for 1 hour or until set. Cool on a wire rack 1 hour. Serve slightly warm with sweetened whipped cream, if desired. Garnish, if desired. Serves 12. (recipe: Desserts du Jour - 3/24/11) ---------------------------- Bar-B-Que Biscuits 1 lb. cooked and seasoned ground beef 1 can refrigerated biscuits 1/2 cup bottled BBQ sauce 1/2 cup grated cheese Preheat oven 375 degrees F. Separate the can of biscuits;pat each into a 5-inch wide circle and fit them into lightly greased muffin tins. Add BBQ sauce to cooked ground beef; mix well. Spoon 1 T. of meat mixture into each biscuit. Bake 18 minutes. Remove from oven and top each with grated cheese, then return to oven until cheese is melted Remove from oven and serve immediately. Serves 4 (recipe: Sandy - Marys Recipe Exchange) ---------------------------- Orange-Cinnamon Chicken The flavors of orange with the surprise ingredient of cinnamon combine with chicken browned in butter to make a sumptuous yet simple dish --- 1 1/2 tablespoons butter 4 skinless, boneless chicken breast halves 1 tablespoon all-purpose flour salt to taste 1 teaspoon ground cinnamon 1/2 cup orange juice 1/2 orange, sliced Preheat oven 375 degrees F Melt butter in a skillet over medium-high heat. Cook chicken on both sides in hot butter until golden brown on both sides, about 10 minutes; place chicken into a shallow baking dish.Stir flour, cinnamon, and orange juice into skillet. Bring to boil, and cook until thickened. Season with salt to taste, then pour over chicken breasts in the baking dish. Cover chicken breasts with orange slices Bake about 45 minutes or until juices run clear after breast poked in thickest part. (recipe: AllRecipes.com) --------------------------- Zesty Cheese Soup 1 (15 oz) can whole kernel corn, drained 1 (15 oz) can pinto beans, rinsed and drained 1 (14.5 oz) can chicken broth 1 (10 oz) can diced tomatoes and green chilies, undrained 1 (10 oz) can premium chunk white chicken, drained 1 (4.5 oz) can chopped green chilies 1 lb. processed American cheese, cubed crushed tortilla chips In a 3-qt. saucepan, combine the first seven ingredients. Cook and stir until cheese is melted. Garnish with tortilla chips if desired. Makes 6 servings (recipe: Rhonda Gray - Marys Recipe Exchange) ---------------------------- Chocolate Chip Banana Bread Cookies 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 cup margarine, softened, not melted 1 egg 3 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 medium ripe bananas, smashed 1 cup chopped walnuts 6 oz semi-sweet chocolate chips Preheat oven to 350F. In a large bowl, mix sugars, butter, and egg. Sift together flour, baking soda, salt, and cinnamon and add to butter mixture. Add vanilla and bananas. Stir in nuts and chocolate chips. Bake on ungreased cookie sheet, about 2 inches apart. Bake 8 to 10 minutes or until light brown. The centers will not look completely done. Transfer to cooling rack. Makes 4 dozen cookies (recipe: Sue - Desserts du Jour 3/25/11) ============================== Hope you're having a great, relaxing day! Hugs; Pammie