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2012 Recipe Book

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2012 Recipe Book APPETIZERS & BEVERAGES OUT OF THE GARDEN SOUPS AND SALADS AND INTO THE KITCHEN DESSERTS—BREADS, CAKES, COOKIES, PIES GREAT RECIPES FROM THE MEMBERS OF EASY CASSEROLES, MEATS & SIDE GRAPEVINE GARDEN CLUB, INC. DISHES May, 2012 INDEX--2012 APPETIZERS DESSERTS, BREADS, CAKES, TOMATO, OLIVE, PEPPER CHUNKY TAPENADE COOKIES AND PIES SOUTHWESTERN DIP MIX ZUCCHINI CORN CAKES CLASSIC TEXAS CAVIAR CHOCOLATE DELIGHT IRISH CREAM CAKE STRAWBERRY JELL-O SALAD WITH PRETZEL CRUST FRESH STRAWBERRY YOGURT CAKE SOUPS AND SALADS CRANBERRY PECAN CLUSTERS RAINBOW LAYERED JELL-O 3, 2, 1 CAKE FENNEL & CABBAGE SLAW LOW-CAL DESSERT MARINATED THREE-BEAN SALAD APRICOT BARS ORANGE SALAD BAILEY'S IRISH CREAM CAKE BEAN SALAD PEACH FLUFF MARINATED VEGETABLE SALAD ORGANIC HUMMINGBIRD CAKE OLIVE GARDEN PASTA SALAD JOYCE’S SPINACH SALAD VERSATILE CORN SALAD SUNFLOWER STRAWBERRY SALAD GRAPE SALAD SURPRISE EASY CASSEROLES, INTO THE GARDEN SALAD MEATS & SIDE DISHES GREEK ROTINI SALAD CILANTRO CORN CHICKEN, AVOCADO, BLACK BEAN SALAD CORNBREAD SALAD WATERMELON SALAD WITH FETA AND MINT HOT CHICKEN SALAD WILD RICE--GRAPE SALAD BLACK-EYED PEA SALAD SOUTH AFRICAN COUSCOUS SALAD BRUSCHETTA CHICKEN PASTA SALAD WHEATBERRY SALAD APPETIZERS & BEVERAGES CLASSIC TEXAS CAVIAR TOMATO, OLIVE, PEPPER CHUNKY TAPENADE Susan Stanek Elayne Vick 2 15.8-oz. cans black-eyed peas, drained Mix together: 1 14.5-oz. can petite diced tomatoes, drained 3 large chopped tomatoes 2 fresh medium jalapeños, stemmed, seeded and 3 sliced green onions with tops minced Green and red pepper, chopped 1 small onion, cut into small dices 1 4-oz. can chopped green chilis 1/2 yellow bell pepper, stemmed, seeded and cut into 1 4-oz. can chopped ripe olives small dices 3 T olive oil 1/4 cup chopped fresh cilantro 1 T vinegar 6 T red wine vinegar sprinkle of garlic salt 6 T olive oil (not extra virgin) sprinkle of lemon pepper 1/2 tsp. salt Optional: Cut up avocado 1/2 tsp. ground black pepper Use as dip with chips or crackers or as a sauce on 1/2 tsp. garlic powder veggies or baked potato. 1 tsp. dried oregano 1 1/2 tsp. ground cumin SOUTHWESTERN DIP MIX Mix all ingredients in a medium bowl; cover and Barbara Atkins refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt 1/2 cup dried parsley flakes and pepper. Transfer to a serving bowl. 1/3 cup dried minced onion 1/3 cup chili powder Optional: Substituted 1 can of white corn for 1 can of 1/4 cup ground cumin black-eyed peas. (As served.) 2 T dried minced chives 1 T salt (seems like too much!) 2 tsp. paprika 1/2 tsp. crushed red pepper flakes Combine all ingredients. Store mix in an air-tight container in a cool dry place up to 6 months. Yield: 12 batches (1 1/2 cups total) To prepare a batch of dip: Add 2 T of mix to 1 cup mayonnaise and 1 cup sour cream; stir until blended. Serve with chips or vegetables. SOUPS AND SALADS For any new member who may have missed this beautiful salad in other recipe books, here 'tis again! Pour ½ of the Jell-O into another cup. It will be about 2/3 RAINBOW LAYERED JELL-O cup in each cup. Peggy Harris In one cup add 1/3 cup sour cream and mix well. This is the cloudy mix. 3 oz. packages of Jell-O one each of the following In the other cup add 3 Tablespoons of cold water. This is flavors: the clear mix. This is for the regular Jell-O – if you use the no sugar Pour one layer (cloudy or clear) in the bowl in the fridge. kind the volume for each box is less. Let it gel. It will take at least 60 minutes. You want this Black Cherry, Strawberry, Raspberry, Cherry, Orange, first layer to be very firm before you do the next layer. Lemon, Leave the other cup (cloudy or clear) on the counter. Lime After the first layer is firm, pour the second layer in the 16 oz. sour cream plus 1/3 cup – total – the lite works bowl in the fridge. Let is set 30 minutes, or more, until well. firm. 1 cup boiling water per 1 box of Jell-O Then prepare the next box of Jell-O. Select a bowl big enough, as it will require almost 10 Pour in the first layer in the bowl in the fridge. Use either cups volume once it is finished. the cloudy or clear, depending on which you did with the A large straight side truffle bowl works well. (You can first box. Let it set until firm. use a Pour in the second layer gently into the bowl. Let it set 9" x 13" glass pan, but the layers will be very thin which until firm. looks more like ribbon and I have had trouble keeping It doesn’t take quite as long to get firm with the second the pan level.) box. Put the bowl in the fridge. Put it on the shelf with head Then prepare each of the rest of the boxes of Jell-O. At room to be able to pour each layer of Jell-O into the this point you can prepare 2 boxes at the same time (4 bowl. Pouring the Jell-O will cause a splash onto the cups on the counter) and leave them on the counter until sides of the bowl, which spoils the effect. Also try to the current layer is firm. This will be about 15 minutes avoid causing bubbles while dissolving the Jell-O – stir each or so. If you pour too early it will ‘dig’ up the prior very gently, or remove the bubbles with a spoon before layer and it spoils the look, but it will still taste good! you pour the Jell-O into the bowl. You can decorate the top of the bowl with gel cake Prepare one box of Jell-O. Start with the darkest or decoration or fresh organic flowers. lightest color. Put one box of Jell-O in a small cup. Add 1 cup of boiling water. Stir thoroughly. FENNEL & CABBAGE SLAW MARINATED THREE-BEAN SALAD Suzi Guckel Serves: 4 1 8.5-oz. can lima beans 1 8-oz. can cut green beans 1 fennel bulb core removed, quarter, slice thinly, reserve 1 8-oz. can red kidney beans fronds 1 medium onion, thinly sliced and separated into rings 1 cup thinly sliced purple cabbage 1/2 cup chopped green pepper 2 chopped scallions 2/3 cup vinegar 2 slices bacon cooked crisp & chopped 1/2 cup salad oil 1/4 cup mayonnaise 1/4 cup sugar 3 T red wine vinegar 1 tsp. celery seed 3 T chopped fennel fronds 1 tsp. sugar Drain the canned beans. In a large bowl combine the Salt & pepper to taste lima beans, green beans, red kidney beans, onion rings, and green pepper. Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. In a screw-top jar combine vinegar, salad oil, sugar and celery seed; cover and shake well. Pour vinegar mixture Whisk the mayonnaise, vinegar, fennel fronds, sugar, over vegetables and stir lightly. Cover and chill at least salt and pepper in a small bowl. 6 hours or overnight, stirring occasionally. Drain before serving. Makes 6 to 8 servings. Add the dressing to the slaw and toss to coat. Serve chilled. Quick Three-Bean Salad: Prepare salad as above, except substitute one 8-oz. bottle Italian salad dressing for the vinegar, salad oil, sugar and celery seed. Continue as directed; marinate in refrigerator for 1 to 1 1/2 hours. Drain before serving. ORANGE SALAD MARINATED VEGETABLE SALAD Paula Jones Catherine LaCroix 1 3-oz. orange Jell-O mix 1 can cut green beans, drained 2 11-oz. cans mandarin oranges (drained, reserve juice) 1 can sweet peas, drained 1 16-oz. cottage cheese, small curd 1 can corn, drained 1 8-oz. crushed pineapple (drained, reserve juice) 1 jar chopped pimentos 1 8-oz. Cool Whip 1 cup chopped celery 1 cup chopped red onion Drain oranges and pineapple juice into saucepan. Heat 1 green bell pepper, chopped (Optional) to dissolve Jell-O in the juices. Stir well to be sure all powder is dissolved. Cool a little—can place in Dressing: refrigerator to do this (not too much as you don’t want 1 cup sugar the Jell-O to start to set up). 1 tsp. salt 1/2 cup oil Mix cottage cheese and Cool Whip. Add fruit. Mix well. 1 tsp. black pepper Add Jell-O mixture. Mix well. Pour in container (will fill an 1/2 cup vinegar 8" x 11" pan to the top). Place in fridge to firm up. Mix all ingredients and refrigerate overnight. Makes 10- 12 servings. BEAN SALAD Jimmie Nell Cook Note: I also added 1 can red kidney beans and 1 can yellow wax beans. 1 16-oz. can red beans, drained 1 16-oz. can cut wax beans, drained 1 16-oz. can cut green beans, drained 1 cup celery, diced 1 cup white onion, chopped 1 cup bell pepper, diced 1 cup pimento, diced 1 tsp. salt 1/2 tsp. white pepper 1/2 cup sugar 1/2 cup corn oil 1/2 cup red wine vinegar Combine all ingredients, stirring carefully so beans won't be mashed. Cover and refrigerate for 12-24 hours. Salad will keep for a week in refrigerator. Yield: 20-24 servings. OLIVE GARDEN PASTA SALAD JOYCE’S SPINACH SALAD Sharon Fisher Joyce Wuetig 12 oz.
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