Tomato Basil Bisque

3 (14.5 oz) cans Italian seasoned diced or stewed tomatoes

1 t. basil leaves

1 t. tarragon

1/2 cup butter

2 T. sugar

1 pint (2 cups) heavy whipping cream

salt and pepper to taste

 

Puree tomatoes in blender or food processor with herbs and sugar until smooth. Place the pureed mixture into a stockpot over medium heat, stir in butter and whipping cream. Heat and stir until the butter is melted; do not boil. Serves 4-6

Submitted by: Leslie Hanson via Tina Gregoire

Homemade Bread

3/4 cup sugar
3 cup warm water
2 Tbsp dry yeast
1/3 cup oil
1 egg
4 tsp salt
2 Tbsp Dough enhancer (optional)
9 cup flour

Directions:
In a mixer or a large bowl combine sugar, water, and yeast.  Allow to stand until the yeast is softened. (about 5-10 minutes)
Add the  egg to the oil and mix well. Add it to the yeast mixture and blend.
Stir in salt and dough enhancer.  Turn mixer on and add flour one cup at a time.  Beat 10 minutes in the mixer.  (Or knead 10 minutes by hand).  Turn dough out on the floured counter.  Divide into three loaves.  Shape and put into 8.5x4.5 pans.  Let rise.  Bake at 350 for about 25-30 mintues.

This dough makes good rolls, cinnamon rolls, and pizza dough.

Submitted by: Jocile Wilson

Mary Page's Basic Cookie Recipe

Cream together:
1 cup margarine
3/4 cup shortening
2 cups brown sugar, packed
1 cup white sugar
4 eggs
Add and blend into above mixture:
2 tsp salt
Stir and add to above mixture:
2 tsp soda into 4 TBSP HOT water
Blend in:
1 tsp vanilla
Add:
3 cups flour
Stir by hand to above mixture:
2 cups flour
12-18 oz pkg of chips

Place dough in refrigerator.  Chill for at least 2 hours.  Make balls and place on ungreased cookie sheet.  Bake at 360 degrees for 10-12 minutes.

Yield: 4-6 dozen

Submitten by: Mary Page

Eggs Benedict Casserole

3/4 pound Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups milk
1 teaspoon onion powder
1/4 teaspoon paprika
4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Directions:
Place half of the bacon in a greased 13x9 baking dish; top with English muffins and remaininng bacon.  In a large bowl, whisk the eggs, milk and onion powder; pour over the top.  Cover and refrigerate overnight.

Remove from the frefrigerator 30 minutes before baking.  Sprinkle with paprika.  Cover and bake at 375 degrees for 35 minutes.  Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

Ina double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice, and mustard until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon.  Reduce heat to low.  Slowly drizzle in warm melted butter, whisking constantly.  Serve immediately.

Submitted by: Alison Preas

Buttermilk Syrup

1 cup sugar
1/2 cup real butter
1/2 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon Karo syrup
1 teaspoon vanilla

Directions:
Mix all ingredients except vanilly and heat in saucepan to boiling.  Boil 5 minutes stirring constantly.  Remove from heat and add vanilla.

Submitted by: Alison Preas

Creamy Baked Chicken Taquitos

3 oz cream sheese, softened
1/3 cup salsa verde
juice of 1/2 lime
1 tsp chile powder
1/2 tsp ground cumin
pinch of cayenne pepper
1/2 tsp onion powder
3 cloves garlic, minced
3 Tbs chooped scallions
2 cups cooked and shredded chicken
1/2 cup extra sharp cheddar cheese
1/2 cup shredded Pepperjack cheese
8-12 corn tortillas (I have used flour and like them better and they are easier to use!)
salt and ground pepper
cooking spray

Directions:
In a large bowl, combine all ingredients.  Add salt and pepper to taste.  Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap.  Cook 30 seconds, or until tortillas are soft and pliable.

Spoon 2-3 tablespoons of filling onto the lower thrid of each tortilla, and roll tightly.  Place seam side down on the prepared baking sheet.  Repeat with remaining tortillas and filling.

Bake 15-20 minutes or until the tortillas are crisp and golden brown.  Serve with salsa, sour cream, and/or guacamole.

Submitted by: Alison Preas

Creme Brulee French Toast Made Overnight

1 loaf french toast, sliced length-wise, down the middle
1/2 cup unsalted butter
1 cup brown sugar, packed
2 tablespoons light Karo syrup
5 large eggs
1 1/2 cup half-and-half (I prefer all cream!)
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions:
Melt butter, brown sugar and Karo syrup over medium heat in a small saucepan.  Stir until smooth.  Pour mixture in a 13x9 casserole dish.  Place bread on top, squeezing it in if you need.  Whisk eggs, half and half, vanilla, and salt in a large bowl until combined.  Pour mix evenly over bread.  Chill in fridge overnight.  In the morning: LET CASSEROLE COME TO ROOM TEMPERATURE!  Preheat oven to 350 degrees.  Bake uncovered 35-45 minutes.  Edges will be puffed and golden.

Submitted by: Alison Preas

Chicken - Sausage Gumbo

1/2 pound smoked sausage, cut into 1/2 inch thick slices
1 to 3 tablespoons vegetable oil
5 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup chopped celery
2 large garlic cloves, pressed
1 medium-size green bell pepper, chopped
2 cups chicken broth
1 (28 ounce) can diced tomatoes
1 to 2 teaspoons Creole seasoning
4 cups chopped cooked chicken

Directions:
Cook sausage over high heat in pan 5 minutes, stirring often.  Remove sausage with a slotted spoon.  Drain on paper towels.

Add enough oil to drippings in pan to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.  Add onion and next 3 ingredients; cook 5 minutes, stirring often.  Stir in broth and next 2 ingredients.  Bring to boil; cover, reduce heat, and simmer 5 minutes.  Add sausage and chicken; simmer, covered, 5 minutes.  Serve over rice.

Submitted by: Alison Preas

Coconut Almond Macaroons

3 egg whites
1/4 teaspoon salt
1/4 cup sugar
2 1/2 cups shredded sweetened coconut
1 cup whole roasted almonds, chopped

Whisk together egg whites and salt.  Gradually sprinkle in sugar, whisking until thick and fluffy, 2 minutes; fold in coconut and nuts.  Drop rounded tablespoons onto parchment-llined baking sheet.  Bake at 350 degrees until golden.  18 to 20 minutes, makes about 20.

Submitted by: Alison Preas

Creamy Cajun Chicken Pasta

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onions
1-2 cups heavy whipping cream
2 tomatoes, cut into bite-size pieces
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Directions:
Place chicken and cajun seasoning in a bowl and toss to coat.  In a large skillet over medium heat, saute chicken in butter until chicken is tender.  Reduce heat add green onions, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.  Pour over hot linguine and toss with Parmesan cheese.

Submitted by: Alison Preas

Confetti Chicken

 

Ingredients

2 T. Olive Oil

1½ - 2 lb Chicken, cubed

1 Med. Onion, diced

1 x Red Pepper, diced

1 T. Minced Garlic

1 x can Creamed Corn

1 ½ C. Frozen Peas

1½ C. Half & Half (may also use milk)

Salt & Pepper, to taste

(Cornstarch to thicken, if needed)

Directions

1.     In a large saucepan, over med to med-high heat, cook the chicken, onions, and red pepper in the oil until chicken just begins to turn white.

2.     Add the garlic and sauté 1 minute.

3.     Stir in the creamed corn and peas.

4.     Add the half & half and heat through.  Season according to taste and thicken if necessary.  Serve over rice.

Submitted by: Ruth Elam

Creamed Chicken and Peas

Ingredients

2 T. Olive Oil                                                    

1½ - 2 lb Chicken, cubed                                  

½ Med. Onion, diced                                        

1 Italian Dressing packet                                               

1 t. Italian Herb Seasoning                    

1 t. Parsley

1 x 8oz pkg. Cream Cheese

1 x can Cream of Chicken Soup

1 ½ C. Frozen Peas

¼-¾ C. Milk (enough to make sauce into desired consistency)

 

Directions

1.     In a large saucepan, over med to med-high heat, cook the chicken (until just white) and onion in the oil.

2.     Add the Italian dressing, Italian seasoning, and parsley.  Cook for 1 minute.

3.     Add the cream cheese and stir until melted.

4.     Add the soup and peas and heat through.

5.     Add milk until sauce is the desired consistency, heat through and serve over rice.

Submitted by: Ruth Elam