RECIPES OF WEEK – Jan 28 - Feb 1, 2008
Soft Chocolate Chip Cookies
From: Linda of McComb
4 eggs 1 cup margarine
1 cup shortening
1 ½ cups brown sugar
1 ½ cups granulated sugar
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 pkgs. Chocolate chips chopped nuts
Cream together margarine, shortening and sugars with an electric mixer. Add
in the eggs and the vanilla and blend well. Combine the flour, salt and
soda, then gradually add into the creamed mixture. Fold in chips and if
desired, chopped nuts. Drop by teaspoonfuls onto parchment paper-lined
cookie sheets. Bake at 350 for 8-10 minutes. Leave on the cookie sheets for
2-3 minutes before
removing to a rack to cool completely. Makes about 5-6 dozen.
Water Chestnut Veggie Dip
From: Eva of McComb
1 cup mayonnaise
1 cup sour cream
¼ cup chopped parsley
2 Tablsp. grated onion
1 teasp. garlic salt 1 Tablsp soy sauce
Small can water chestnuts, chopped
Mix well, cover and chill for 4 hours before serving with celery sticks,
carrot sticks, green bell peppers and other veggies. Could use low fat mayo
and sour cream!
Taste of Home Cooking School Tickets – On Sale: February 4 at Arts
Partnership! $10 each!
Central Middle School Auditorium – February 26
Recipes of the Week – January 21 -
25, 2008
Butternut Squash Soup
From: Anna Mae of Arlington
1 cup diced onion
2 Tablespoons butter or margarine
2 ½ cups chicken broth
1 cup cooked squash
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Salt and pepper to taste
¾ cup cream or whole milk
Croutons for garnish
Sauté onion in butter, add in 1 cup broth and simmer for ten minutes. Put
into a blender and blend until smooth, put back Into the pan, add in squash,
remainder of broth and the seasonings. Bring to a boil, reduce heat and
simmer for another ten minutes – stirring until smooth. Add in the cream and
stir until heated through. Do NOT bring back to a boil. Serve with a few
croutons. Makes 4 servings.
Impossible Pizza Pie
From: Evelyn of Forest
½ cup diced onion
1/3 cup grated Parmesan cheese
½ cup Bisquick baking mix
1 cup milk
2 large eggs, beaten 8 oz. pizza sauce
half of a 3 oz pkg sliced pepperoni
¼ cup diced green bell pepper
¾ cup shredded mozzarella cheese
Place onion and parmesan cheese in a sprayed pie plate or pizza pan. Combine
Bisquick, milk and eggs…Pour into plate or pan. Bake at 400 degrees for 20
minutes. Take out, top with sauce and spread
evenly. Top with pepperoni, pepperoni and mozzarella. Bake another 10-15
minutes. Let sit for 5 minutes, top with more Parmesan if desired. Cut and
serve. NOTE: ** Double this recipe to put in a 9x13 pan!
Recipes of the Week – Jan
14-18, 2008
Egg Rolls
From: Eva of McComb
½ cup diced onion
¼ cup diced water chestnuts
¼ cup diced beansprouts
1 cup diced cooked shrimp or chicken
1 Tablsp. Chopped green onion tops
1 Tablsp. Soy sauce
¼ teaspoon black pepper 3” square egg roll wrappers
Mix all together but the wrappers. Place 1 Tablespoon of the mixture into
the center of each wrapper, roll up folding the edges in and sealing by
wetting the edges. Fry in hot oil until browned – about 2-3 minutes each.
This should make about 25 egg rolls.
Baked Eggplant Parmesan
¾ cup milk
2 cups bread crumbs
1 teaspoon dried basil
½ teaspoon oregano ½ teasp dried
thyme
¼ teasp salt
2 medium eggplants 2 cups tomato
sauce
½ pound mozzarella cheese
½ cup grated Parmesan cheese
Preheat oven to 375, spray baking sheets with no stick spray. Wash
eggplants, remove ends and cut eggplants into ½” slices. Place milk in a
shallow bowl, set aside. In another bowl, combine crumbs, basil,
oregano, thyme and salt. Dip eggplant first in the milk, then in the crumb
mixture and coat both sides well. Place on prepared sheets.
Bake until tender, about 25-30 minutes. Remove from oven and keep warm. In a
large casserole dish, spread ¼ cup of the sauce, add a layer of eggplant,
then some more sauce, then mozzarella cheese. Repeat layers until done. Top
with Parmesan. Bake, uncovered for 45 minutes or until edges are bubbly. Sit
for 10 minutes before cutting and serving. Makes 8 servings.
RECIPES OF WEEK – January 7-11, 2008
Pear Salad
From: Jo of Findlay
10 oz. bag of mixed salad greens
One pound boneless, skinless chicken breasts, cooked/sliced
1 medium pear, peeled/sliced
½ cup pitted dates, chopped coarsely
½ cup walnuts pieces, toasted
½ cup Light honey Dijon dressing
Place greens in a large bowl, combine all the remaining ingredients
and toss with the greens. Chill until ready to serve…then toss with
the dressing and serve immediately. Makes 6 servings.
Note: You may substitute apple for the pear, if desired.
Swiss and Bacon Dip
8 slices of bacon, crisp/crumbled
8 oz. cream cheese, softened
1 ½ cups shredded Swiss cheese
½ cup mayonnaise
2 rounded teasp.
Dijon mustard 2 Tablsp horseradish
3 green onions, sliced thin
½ cup smoked almonds, chopped
Combine cream cheese, Swiss, mayo, mustard, horseradish and onions.
Add in the bacon and put into a baking dish and bake until golden &
bubbly at 350 for 15-18 minutes. Top with the almonds. Serve with
your favorite crackers.
RECIPES OF WEEK – Dec 31-Jan 4, 2008
Grilled Chicken Breasts
Make a marinade:
¼ cup soy sauce
¼ cup white vinegar
¼ cup catsup
½ cup lime juice
½ cup orange juice
Blend well, put into a non-metal refrigerator container with boneless
skinless chicken breasts – make sure the marinade covers the chicken. Cover
the container and keep chilled for up to 24 hours. Remove the chicken from
the marinade and grill the chicken until no longer pink. Discard the
marinade. Brush cooked chicken with a little honey and serve immediately.
Brownie Cake
From: Linda of Findlay
Family size fudge brownie mix 1 can coconut
pecan frosting
1 cup sour cream
2/3 cup milk
2 eggs, beaten
Blend everything together well, put into a well greased bundt pan. Bake at
350 for 50-60 minutes or until cake tests done with a toothpick. Cool in the
pan for 15 minutes, then flip onto a serving plate to cool completely. You
can dust the cooled cake with powdered sugar or use a light chocolate glaze.
Refrigerate.
Check each week for the
latest Phone Club recipes!
