recipes of the day 05/02/04.....make-ahead & easy potluck....

Discussion in 'Recipes' started by snorton938, May 2, 2004.

  1. snorton938

    snorton938 Founding Member

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    how did this potluck thing originate???? below is a pretty good summary of it by a guy named "brad".....

    In North America, the term “potluck” has been around for a long time. Yet, when I looked in my Concise Oxford Dictionary, the term was not listed, although our local native tradition, the potlatch, was defined. It was interesting to ponder the word's various meanings.

    The word’s primary meaning, according to the Merriam Webster’s Collegiate Dictionary, is “the regular meal available to a guest for whom no special preparations have been made.” It is only in the second meaning as “a communal meal to which people bring food to share” that the definition matches our understanding of the word.

    The other common definition is “whatever is offered or available in given circumstances or at a given time.” From this last meaning comes the title of this piece, and new ways of understanding the word.

    We give according to our situation at any time in our lives. If we have more, we can give more. If less, then a smaller contribution is understood to be part of our “given circumstances." In its first meaning, the term is used like this in Canadian homes: “It’s getting late, would you like to stay for dinner? You’ll have to take potluck.” By this we mean that we may have to add extra dishes to make the meal enough for the unexpected guest.

    This sense of the unexpected is what makes the potluck such a lovely idea. And now, I wonder, why is this term so similar to the word, potlatch? The word potluck originated in 1592, a time when we were making first contact with the native people who used the word potlatch. Interesting! In the potlatch, native families demonstrated their wealth by giving away more than their neighbours. Those that could give more, would win the highest status. It seems to me that the native word matches at least some of the meanings of potluck.

    Thus, I've come to the conclusion that the word, potluck, has intriguing connotations in North American English. In any case, I know I will enjoy our potluck dinners at the two recognition day ceremonies, where I'll take potluck on the dishes you will bring, each according to your "given circumstances."
     
  2. snorton938

    snorton938 Founding Member

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    and here are some more yummy year-round potluck recipes from brenda....

    Year Round Favorite Potluck Recipes

    by Brenda Hyde

    Potluck recipes aren't just for the holidays or summer get togethers. I never go to a family get together without offering to bring a potluck dish.

    What makes a good potluck dish? I think it has to be a dish that appeals to a wide range of people, it's easy to make and it travels well. That's why salads and casseroles are popular. Bake the casseroles as close to the gathering as possible or find out if you can warm it up where you are going. They may already have a full oven or microwave and it might not be an option, so check. The salads can be put in covered containers and either served in those, or take a pretty dish to transfer it to at the potluck. If the weather is warm, take it in a cooler packed with ice or if you won't be
    eating right away and aren't sure there will be room in the refrigerator.

    Below are some of my favorites. The kielbasa dish was served at our wedding over 14 years ago! It's a favorite that always runs out when I make it.

    Ranch Tuna Macaroni Salad

    Ingredients:
    2 cans (6 ounces) tuna
    4 (12 ounce) cups macaroni, dry
    2 cups bottled ranch dressing (I made my own)
    1/2 cup diced red onions
    1 cup diced celery
    1/2 teaspoon pepper
    4 hard boiled eggs, chopped roughly

    Cook the macaroni according to directions on package. Add remaining ingredients and mix thoroughly. This is good chilled and it doesn't need long. Make it in the morning nand it will be ready for lunch.

    Creamy Cheese Potatoes

    Ingredients:
    2 lb. bag frozen hash browns
    1 1/2 sticks butter or margarine
    1 1/2 cups cottage cheese
    1/2 lb. American or Velveeta cheese, shredded or cubed small
    1 onion, minced very fine
    1 pint half and half, brought just to a boil

    Mix all well and pour into 13 x 9 baking dish. Bake at 350 degrees for one hour. You can also add a cup of diced ham to this, or a dash of cayenne pepper for zip.

    Potluck Pasta Salad

    Ingredients:
    1 pkg (12 oz) corkscrew pasta
    1 can (20 oz) pineapple chunks in juice
    1 cup vegetable oil
    1/2 cup white vinegar
    1 tbsp. Dijon mustard
    1 tbsp. Worcestershire sauce
    1 clove garlic, pressed
    salt and pepper to taste
    3 cups cauliflower flowerets, broken up small
    1 red bell pepper, seeded, chunked
    1 cup whole almonds, toasted
    1 cup cubed grilled chicken breast or leftover turkey breast

    Cook noodles according to package directions. Drain pineapple; reserve 3 tablespoons juice for dressing. For dressing, combine reserved juice, oil, vinegar, mustard, Worcestershire sauce, garlic, salt and pepper in jar; shake well. Combine noodles and cauliflower in large bowl. Pour dressing over salad; toss to coat. Cover and marinate in refrigerator overnight. Add the red pepper, almonds and turkey or chicken; toss to coat. Optional: peas or red onion is good added in too.

    Slowed Cooked Spicy Kielbasa

    Ingredients:
    1 cup brown sugar
    6 tbsp. spicy mustard
    1 small sweet onion, finely chopped
    2 pounds smoked kielbasa

    Chop the onion and sauté in a small amount of olive or vegetable oil until browned. Combine the sugar and mustard and place in the crockpot. Cut nthe kielbasa into one inch thick slices and add to the crockpot. Stir to coat.Cover and cook on low heat 2-1/2 to 3 hours, stirring occasionally. 6 servings. Variations: Use a spicy barbecue sauce in your favorite brand instead of the sugar mixture. This is not a "set in stone" recipe! You
    can use smoked cocktail sausages as well, and more or less sauce, depending on what you prefer!

    Beefy Baked Beans

    Ingredients:
    1 1/2 pounds ground chuck
    1 cup Heinz chili sauce
    2 large cans pork and beans or baked beans
    1 large sweet onion
    1/2-1 cup brown sugar


    Brown ground beef and drain well. Dice onions and cook in a little oil until they are soft. Add all the ingredients together into a casserole dish. Bake at 350 degrees for 1 hour. You can easily add these to a crockpot in the morning and serve for supper.

    Options:
    This EASILY doubles or triples. For spicy beans add a few shakes of hot pepper sauce. I also like to add a spoon or two of molasses instead of the brown sugar and hearty mustard for a variation.

    Easy Mexican Cornbread

    Ingredients:
    3 boxes Jiffy Cornbread Mix, or 3 bags Martha White
    1 13 1/2 ounce can creamed corn
    3 eggs
    1/4 cup milk
    1 1/2 cups taco flavored shredded cheese (or Mexican Blend)
    Optional: 1 minced jalapeno and 2 tsp.. chili powder

    Mix all the ingredients together with a wooden spoon until just moistened. Spread in a 9x13 pan that has been coated with cooking spray. Bake at 350 degrees for about 20 minutes or until golden brown. Test by inserting a toothpick or tapping on the top to see if it's firm. Do not overcook or it will dry out. I prefer using a metal baking pan-if you use a glass pan it may take 10-15 minutes longer. Watch it carefully.
     
  3. snorton938

    snorton938 Founding Member

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    Potluck Couscous Salad
    Yield: 16 servings

    Ingredients:

    4 tablespoons butter or margarine
    1 medium onion, chopped
    2½ cups diced carrots, raw or briefly par-cooked
    4 cloves garlic, minced
    1 tablespoon crushed fennel seed
    1 teaspoon crushed cumin seed
    3 cups whole wheat or semolina couscous
    4 cups vegetable broth
    1 teaspoon ground ginger
    1 teaspoon cinnamon
    ½ cup olive oil
    1/3 cup balsamic or cider vinegar
    1 cup raisins
    1 cup slivered almonds, toasted
    salt and pepper to taste

    Procedure:

    Melt butter or margarine in Dutch oven and saute onion, carrots, garlic, fennel and cumin for about five minutes. Add couscous and stir frequently for another few minutes; add broth, ginger and cinnamon and let mixture come to a full boil. Turn off heat, cover and let sit for about five minutes. Meanwhile, blend olive oil and vinegar. Add dressing after fluffing couscous with fork; mix in raisins and almonds; finish seasoning with salt and pepper. Chill several hours or overnight. Allow to stand at room temperature a few minutes before serving.
     
  4. snorton938

    snorton938 Founding Member

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    First To Go Mexican Potluck Pleaser

    This is soooo good!!! It goes real quick when I take it to a potluck.

    1/4 cup crushed saltine crackers
    1 cup cooked rice
    1 1/2 lbs ground beef
    1 cup chopped onion
    1 cup tomato juice
    1/4 cup water
    2 tablespoons taco seasoning
    1/2 teaspoon seasoning salt
    1/4 teaspoon pepper
    2 cups shredded lettuce
    2 medium tomatoes, diced
    1/4 cup butter
    1/4 cup flour
    2 cups milk
    1/2 lb cubed American cheese
    1 1/2 cups shredded cheddar
    6 ounces chopped green olives
    tortilla chips

    1. Place cracker crumbs in 13x9 pan; top with rice.
    2. Cook meat and onion until done, drain.
    3. Add juice, water, and seasonings.
    4. Simmer for 15 minutes.
    5. Spoon over rice.
    6. Sprinkle with lettuce and tomatos.
    7. In saucepan, melt butter, stir in flour until smooth.
    8. Slowly add milk; bring to a boil.
    9. Cook and stir for 1 minute.
    10. Reduce heat, add American cheese, stir until melted.
    11. Pour over tomatoes.
    12. Top with cheddar cheese and olives.
    13. Serve with tortilla chips.
     
  5. snorton938

    snorton938 Founding Member

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    Potluck Potatoes

    Great dish to take along to a dinner party or family gathering.

    2 (10.75 ounces) cans condensed cream of potato soup, undiluted
    1 (8.00 ounces) cup sour cream
    1/2 teaspoon garlic salt
    1 (2.00 lbs) package frozen hash brown potatoes
    2 cups shredded cheddar cheese
    1/2 cup grated parmesan cheese

    1. In a large bowl, combine the soup, sour cream and garlic salt.
    2. Add potatoes and cheddar cheese; mix well.
    3. Pour into a greased 13" by 9" by 2" baking pan.
    4. Sprinkle with Parmesan cheese.
    5. Bake, uncovered, at 350 degrees for 55-60 minutes or until potatoes are tender and the top is lightly browned.
     
  6. snorton938

    snorton938 Founding Member

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    Potluck Eggs Benedict

    I found this recipe in the Taste of Home magazine. It has become a requested favorite for family and friends. Everyone loves it! You can make this all the night before. I just keep it all separate and then put it together in the morning for breakfast.

    1 lb fresh asparagus
    3/4 cup butter
    3/4 cup flour
    4 cups milk
    1 can chicken broth
    1 lb cooked ham, cubed
    1 cup shredded sharp cheddar cheese
    8 hardboiled egg, quartered
    1/2 teaspoon salt
    1/8 teaspoon cayenne (or more)
    1 can refrigerated grand biscuits, baked and hot

    1. Cut asparagus in 1/2" pieces.
    2. Cook 5 minutes, drain, and cool.
    3. Melt butter in pan and stir in flour.
    4. Blend until smooth and cook a couple of minutes.
    5. Add milk and broth and bring to a boil.
    6. Cook and stir for 2 minutes.
    7. Add ham and cheese.
    8. Stir until cheese melts.
    9. Add eggs, salt, asparagus, and cayenne.
    10. Heat and serve over biscuits (or toast is good, too).
     
  7. snorton938

    snorton938 Founding Member

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    if you really want to fly....here's one for you.....done in 10 minutes:

    Quicky Potluck Casserole

    Very Quick Supper or casserole for taking to potluck.

    1 package parmesan cheese, noodle dinner (or Instant fetticcine Noodle Dinner)
    1 package kielbasa or Polish sausage (Precooked)

    1. Mix and prepare noodles by the microwave directions on the box.
    2. Cut sausage into small slices.
    3. Heat in microwave about 1 or 2 minutes.
    4. Mix Together noodles and sausage.
    5. VOILA!
    6. Total cooking time 10 minutes.
     
  8. snorton938

    snorton938 Founding Member

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    now this is what i call potluck.....bacon, beans, groundbeef.....sounds good to me.....

    Tex-Mex Beef And Beans For A Potluck Dinner

    This gets lots of compliments when I take it to a potluck dinner. Every one wants the recipe.

    3 lbs ground beef
    1 1/2 cups chopped onion
    1 cup chopped celery
    2 teaspoons beef bouillon
    2/3 cup boiling water
    2 (28.00 ounces) cans baked beans with molasses
    1 1/2 cups catsup
    1 teaspoon chili powder
    1/4 cup prepared mustard
    3 cloves garlic, minced
    1 teaspoon salt
    1/2 teaspoon pepper
    3/4 lb sliced bacon, cooked and crumbled

    1. In oven proof large pan, brown beef, onions,and celery until beef is done.
    2. Dissolve boullion in water; stir into beef.
    3. Stir in next 7 ingredients.
    4. Cover and bake at 375* for 60 minutes, or until bubbly.
    5. Stir, top with bacon.
     
  9. snorton938

    snorton938 Founding Member

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    i'm glad this saved this woman's hide so many times..... :D

    "Potluck Perfect" Cherry Delight

    This is my sis's recipe and it has saved me many-a-time in a "trying to impress my girlfriend's family" crunch. EVERYONE will love it! A little bit goes a long way.

    1 can cherry pie filling
    1 can sweetened condensed milk (usually available in two sizes..make sure to pick small can)
    1 carton Cool Whip (normal size)
    1 cup of chopped walnut (optional)

    1. Mix all ingredients together until smooth and pink.
    2. Refridgerate for at least two hours, preferably over night.
     
  10. snorton938

    snorton938 Founding Member

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    uh oh.....here were some entries in a potluck cooking contest....who would you have voted for?

    1.) Joye Myers
    Amber's Red Wine Baby Ports. Her original creation (to our knowledge)

    Ingredients:
    16oz pkg. gourmet portabellini baby portabellas
    1 very small vidalia or very sweet onion
    3 t extra light olive oil
    3/4 c paul masson california merlot
    6 pats real butter
    1 clove garlic (pressed)
    Directions:
    place onions in bottom of skillet add wine ,oil, and garlic (along with
    salt and pepper to taste if desired) over med heat ; add cleaned,
    stemless baby ports (cap or round side down); cover leaving vent;
    occasionally basting ; allow wine mixture to cook off (approx. 20 min or
    until onions are translucent and soft but mushrooms retain shape), add 1
    pat of butter inside each mushroom; cover and reduce heat allowing
    butter to melt . serve as an appetizer with toasted italian bread
    brushed with an olive oil and melted butter mixture.


    2.) Sherie Shaffer
    Fettuccine al Feta

    Ingredients:
    8 ounces fettuccine
    1 cup chopped tomato
    3 tablespoons fresh basil, chopped
    4 ounces feta cheese, crumbled
    1 tablespoon olive oil
    fresh ground black pepper to taste
    crushed red pepper flakes (optional)
    Method:
    Cook fettuccine according to package directions. Drain and return pasta to saucepan. Add olive oil and stir. Add tomatoes, basil, cheese, and red pepper flakes (if desired). Stir continuously over low heat until mixed well and heated through. Add freshly ground black pepper to taste. Serve immediately. 2 to 3 servings

    3.) Barbara Mann
    Barbecued Meatbells

    Ingredients:
    3 lbs. ground beef
    1/2 c. chopped onion
    1(12 oz) can evaporated milk
    1/2 tsp Garlic powder
    1 c. oatmeal
    2 tesp salt
    1 c. cracker crumbs
    1/2 tsp pepper
    2 eggs
    2 tsp chili powder
    Combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in a single layer on waxed paper lined cookie sheet; freeze until solid. Store frozen meatballs in freezer bags until ready to cook. Yield: 80 meatballs
    Sauce for Barbecued meatballs:
    2c. catsup
    1/2 tsp garlic powder
    1c. brown sugar
    1/4 c. chopped onion
    1 tsp, liquid smoke ( or to taste)
    Method:
    Combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13x9x2-inch pan; pour on the sauce. Bake at 350deg for 1 hour. Where it said onion and garlic powder I ust the real thing. Also you can bake them as you make them.


    4.) Janet Brettin
    Zuchinni Casserole

    Ingredients:
    whole canned tomatoes ( drained, do not use this liquid) (chopped and
    use this liquid)
    onions - chopped
    zuchinni squash - sliced 1/4" and/or yellow summer squash (I use both
    for color)
    mozzerella cheese - shredded
    parmeasan cheese - grated
    Mrs. Dash - original
    no salt is needed as there is enough salt in the cheese and canned tomatoes
    Method:
    Layer all these ingredients - 2 layers in all and bake at 350° approximately 30 min to 1 hour or until bubbly


    5.) Janet Brettin
    Chicken Stuffing Casserole - serves 8 - 350° for 50 minutes

    Ingredients:
    4 boneless chicken breasts (8 halves)
    8 8 oz cheddar cheese, shredded
    1 10-3/4 oz can cream of mushroon soup
    1/3 cup white wine
    2 cups herb stuffing mix, crushed, (Pepperidge Farms or Kellogs Croutons)
    1/3 cup butter or margarine, melted
    Method:
    Spray glass baking dish with Pam. Place chicken breats in glass baking dish. Cover with cup of cheese. Mix soup and wine together and pour over chicken. Cover with stuffing and drizzled with butter over the top Bake 350° for 50 minutes This is not a diet recipe and it is sooooo gooooood. Enjoy!


    6.) Smokey Lynn Bare
    Chocolate Red Raspberry Wine Cake

    Ingredients:
    1-1/2 cups chopped pecans
    4 eggs, beaten
    1 box French vanilla cake mix
    1/2 cup vegetable oil
    1 (3-3/4 ounce) package French
    2 teaspoons raspberry flavoring
    vanilla pudding and pie filling
    1 cup Red Raspberry wine
    Method:
    Preheat oven to 325°. Spray 10" bundt pan with PAM. Sprinkle pecans
    over bottom of pan. Combine cake mix, pudding mix, eggs, vegetable oil,
    flavoring, and wine. Blend well with mixer on medium speed for 2
    minutes. Pour batter over nuts. Bake for 1 hour (test with toothpick).
    Cool. Invert on serving platter with rim.
    GLAZE
    Ingredients:
    1/2 cup butter
    1 cup sugar
    1/4 cup raspberry preserves or jelly
    2/3 cup Red Raspberry wine
    Method:
    Prepare glaze in medium, non-stick saucepan over low heat. Melt butter; stir in preserves and sugar. Bring to a boil for 4-5 minutes, stirring constantly. Remove from heat and stir in wine. Poke cake's top and sides with toothpick. Spoon glaze evenly over cake's top and sides, allowing the glaze to be absorbed slowly. Decorate top with whipping cream and whole pecan slices. Yields: 12-14 servings


    7.) Dave Shaver
    Dave's Famous No Bake Cookies.....( TO DIE FOR )

    Ingredients:
    1- Stick Butter
    1/2- cup 1% milk
    4 Tbsp Hershey's cocoa
    2- cups sugar
    4- cups Kroger's 1 minute Quick Oats
    1 1/2- cups Extra Crunchy Peanut butter
    Method:
    Mix butter, milk, cocoa and sugar together... Bring to boil for 1 minute take off heat add peanut butter and oats... Drop with a spoon on wax paper let cool,,,,, then enjoy.....


    8.) TGT - from [email protected], start from scratch not copied from anyone-family raves.
    Italian Sausage & Pepperoni Casserole

    Ingredients:
    6 links hot Itallian sausage
    8oz. pepperoni-diced
    16oz. lenguine noodles
    1 med. green pepper chopped
    2 cloves garlic-minced
    2-15 oz cans pizza sauce
    1 tsp. oregano
    1 tsp. basil
    salt & pepper to taste
    8oz. shredded mozzarella cheese
    Method:
    Remove sausage from casing break into small pieces, brown in skillet with pep.-onion-grn.pepper-garlic and spices, brown until tender-boil noodles using pack instructions, drain-combine all items stir to blend - add pizza sauce and 4oz. shredded cheese, blend again-use greased 13x9 baking dish put in mixture-sprinkle remaining cheese on top-add parmesan cheese if desiried-bake 35-40 min uncovered in 350 degree oven.


    9.) Donna Drury
    Sausage, Mash Potatoe, and Sauerkraut Cassrole

    Ingredients:
    1 lb fresh country sausage with pepper and salt
    4 cups mashed potatoes (instant potatoes makes it a quick meal)
    1 16 oz can of sauerkraut, drained
    Method:
    Brown and drain fresh country sausage until cooked through. Prepare mashed potatoes by either peel, cook, and mash raw potatoes or make instant potatoes. Now put the drained sausage in to a 2 quart cassrole dish, place the drained sauerkraut on top of the sausage. Then spread the mashed potatoes over the sauerkraut layer. Spinkle paprika and a little melted butter over the mashed potatoes and bake in the over at 350 degrees until bubbly. This is a great dish for a Friday night tailgate party, or church potluck or just serve to good friends. Enjoy


    10.) Missi Starrett
    Scalloped Oysters

    Ingredients
    1 pint of oyster and their liquid
    3 stacks of Ritz crackers from a 1# box
    2 sticks of butter
    1 small can of evaporated milk (5 oz.)
    Salt and pepper
    Method:
    Crush the crackers in a sealed bag with a rolling pin or use a food processor to get a crumbled blend. Melt the butter and set it aside for the moment. Drain the liquid from the oysters into a container, then add the evaporated milk to the liquid and mix it together. If the oysters are large, cut them into 2 pieces. Grease a 9 x 9 baking dish or a 8 x 12 dish. Then spread a layer with 1/3 of the cracker crumbs onto the bottom of the greased dish. Next, spread a layer with 1/2 of the oysters. add salt and pepper to taste. Drizzle 1/3 of the butter over the oysters followed by 1/3 of the liquid mix. Layer again, 1/3 of the crumbs, the rest of the oysters, salt and pepper to taste, 1/3 of the butter and 1/3 of the liquid. Finish the top layer with the last third of crumbs, butter and rest of liquid. All the cracker crumbs should be wet. Bake at 350 degrees for 30 minutes. The top should be golden brown and somewhat crusted. This recipe belongs to my mother. She makes it every Christmas and the family fights over it. Hope you enjoy it.


    11.) Maureen Baisden
    Chicken in Curry Sauce

    Ingredients:
    1/2 cup chopped onion
    1/4 cup (1/2 stick) butter or margarine
    1/4 cup flour
    1 can (14.5 oz.) chicken broth
    1 cup half-and-half cream
    2 to 3 tea Curry Powder
    2 cups diced cooked chicken
    1/2 cup raisins (optional)
    1/2 cup coconut (optional)
    Hot cooked rice
    Method:
    In a saucepan, saute onion in butter until tender. Add flour to form a roux. Gradually stir in broth; bring to a boil approx. 1-2 minutes or until thickened. Reduce heat. Add half-and-half cream and curry powder; until smooth. Cook chicken until not longer pink in a separate skillet. Add chicken to curry sauce. Serve over hot rice. Sprinkle with raisins and coconut, if desired. Serves 4


    12.) Walt Arick Jr.
    Pineapple Surprise Pie - a great summer cooler.

    Ingredients:
    1-pre-made graham cracker crust
    2-med. ripe bananas
    1-12 to 16oz.can sweet crushed pineapple (well drained)
    1- 8 oz. fresh cream
    1- 4 tbls real lemon
    1- 1/4 cup sugar
    1- 1/2 cup peach nectar
    1- med, egg white separated
    1-can redi-whip or kool whip (your choice)
    Method:
    Brush entire inside of pie crust with egg white,let dry one half hour. Place your 2 bananas in a large bowl broken in quarters. Add lemon juice, Mash very well with potato masher. Now place peach nectar and sugar in a 4 cup measuring cup and stir until dissolved, Once dissolved add pineapple to peach nectar and stir well. Once pineapple and nectar are stirred well add to bananas. And mash very well again with potato masher. Now add cream and egg yoke then whip for 2 minutes on low with electric mixer. Now fill pie crust to 1/8 inch from top. Place in freezer for one hour or until frozen firmly. Remove from freezer cut pie into 8 equal slices ,let each serving stand at room temp, for 3 to 5 minute or until outer filling starts to soften.Add Redi-whip or Kool whip and serve. Note; Any left over filling can be frozen in plastic ice cube trays with popsicle sticks installed. (kids love these on hot days.) Thank you, I invented this recipe many years ago and have never shared it. It has always been a hit at our dinner parties and get togethers,And I've been hounded for years for the recipe. So here it is.No one has ever figured it out completely.I think by removing the pineapple juice and adding the peach nectar gives it its unique flavor.


    13.) Doug & Royetta
    Tropical Pie

    Ingredients:
    1-Keebler graham cracker crust
    1-8 oz. cream cheese softened
    1/2 cup sifted confectioners suger
    1-20 oz. can crushed pineapple, well drained
    2 cups extra creamy Cool Whip
    Method
    Whip cream cheese and confectioners sugar till fluffy. Stir in pineapple. Prepare cool whip, fold into pineapple mixture, Top with grated coconut & marchino cherries & crushed nut topping. Chill well, overnite. Enjoy!


    14.) Pat Bates
    The Scones of Chamborg

    Ingredients:
    1/2 Cup of Dried Cranberries
    1 oz. Chamborg Liqueur
    1/2 Cup half & half
    6 Tablespoons Butter at Room Temperature
    1/4 Cup Maple Sugar plus 3 Tablespoons
    2 1/2 Cups All Purpose Flour
    2 teaspoons Baking Powder
    1/4 tsp. Kosher Salt
    2 Eggs (graded large)
    Preparation:
    Pre-heat to 425 degrees. Re-hydrate dried cranberries with Chamborg Liueur - set aside. Mix butter, sugar, salt, baking powder and butter. Separate the white from one egg - set aside. This will be used to glaze scones before baking. Add milk to mixture - mix well. Add eggs to mixture - kneed with lightly floured hands. Add cranberries with liquor to mixture. Turn out on lightly floured board. Kneed firmly, roll into a ball. Press mixture onto a flat round disk on a round pizza pan. Cut with Chef's knife into eight pie wedges, but leaving the circle in tact. Slightly beat the remaining egg white, then brush over the top and sides of the scone. Sprinkle on remaining Maple Sugar. Bake 425 degrees for 20 - 25 min. Cool until warm, serve with honey. Yield: 8 wedges.


    15.) Thomas Valero
    Valero's Mexican Lasagna

    Ingredients:
    2 lb. ground beef
    1 15 oz. can mexican corn
    1 15 oz. can black beans
    2 15 oz. can tomato paste
    1 1/2 cup salsa
    2 envelopes taco seasoning mix
    1 16 oz. carton cottage cheese
    2 eggs
    1 t. oregano
    10 corn tortillas
    1 1/2 c. shredded mexican cheese
    Method:
    Brown meat and drain. Add corn, black beans, tomato sauce, salsa and taco seasoning mix. Simmer, stirring frequently for 5 minutes. In separate bowl, combine cottage cheese, eggs and oregano. Line bottom of greased 13 X 9 inch baking dish with 5 tortillas, overlapping edges. Top with half of the meat mixture. Spoon cottage cheese mixture over meat. Arrange 5 tortillas over cheese mixture. Spread remaining meat mixture over all, and top with shredded cheese. Bake in 375 degree oven for 30 minutes or until cheese melts and casserole bubbles. Let stand 10 minutes before serving. Serve as is, or serve with sour cream, shredded lettuce, tomatoes, black olives and additional salsa, if desired.


    Here is a GREAT Recipe to finish off the contest entries. I think it needs to be included as it does address the season and besides it is very tasty.

    16.) Gail Thompson
    Pumpkin Cake

    Crust
    1 box of yellow cake mix ( reserve 1 cup for topping )
    1/2 cup of 1 stick of soft butter or marg.
    1 egg
    Mix on med. speed until smooth and press into a 9x13 pan
    Filling
    1 large can of pumpkin ( 1lb 13oz. )
    3 eggs
    2/3 cup of evaporated milk
    2 tsp. of cinnamon ( I use pumpkin pie spice)
    1 and 1/4 cup of sugar
    Mix on med. speed and pour on crust.
    Topping
    Mix together:
    1 cup cake mix
    1/4 cup 1/2 stick of soft butter
    1/2 cup brown sugar
    When mixture is crumbly add one cup of chopped pecans and spread over the cake. Bake at 350 for 1 hour.
     

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