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Taste of Homemakers 2012 Recipe Book

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Taste of Homemakers 2012 Recipe Book 2 APPETIZERS/SNACKS Jean’s Cheese Ball Imogene Jordan, Anthoston Homemakers INGREDIENTS — 2 (8 oz.) pkgs. cream cheese 1 (8 oz.) pkg. shredded Cheddar cheese 1 Tablespoon finely chopped onion 1 Tablespoon finely chopped green pepper 1 (2 oz.) jar diced pimento Garlic powder to taste Chopped pecans DIRECTIONS — Mix the cream cheese and cheddar cheese, then add in onion, green pepper, pimento and garlic powder. Stir to mix ingredients well. Chill in refrigerator for an hour or more then form into a ball. Roll in chopped pecans to coat. Serve with crackers. Stuffed Celery Jeanette New, The Village Homemakers INGREDIENTS — Cream Cheese Chopped pecans DIRECTIONS — Mix well and stuff celery. NOTE: May substitute peaches and/or pineapple for pecans. Teriyaki Chicken Wings Marilyn Watson, Town and Country Homemakers INGREDIENTS — 3 lbs. chicken wings 3/4 teaspoon pepper 1/4 teaspoon garlic powder 1/3 cup lemon juice 1/4 cup catsup 1/4 cup soy sauce 1/4 cup oil 2 Tablespoons brown sugar DIRECTIONS— Mix sauce, then add chicken and marinate overnight in refrigerator. Arrange in a single layer baking dish and cook until done. Bake at 350 degrees for 45 minutes. 3 Bud’s Best Cheese Ball Karen Hill, Town & Country Homemakers INGREDIENTS — 8 oz. cream cheese 8 oz. reduced fat cream cheese 1/2 cup Stonewall Kitchen Apple Cranberry OR Old Farmhouse Chutney 4 green onions, diced (approximately 1/4 cup) 1 clove garlic, minced Dash of salt Dash of pepper 1 cup shredded Colby-Jack cheese 1/2 cup finely chopped pecans DIRECTIONS — Mix together the cream cheeses, chutney, onion, garlic, salt and pepper. Fold in the shredded cheese. Form the mixture into 1 or 2 balls and roll in the chopped pecans. Cover and refrigerate. Best if it sets overnight before serving. Reindeer Trail Mix Amanda Hardy, Family & Consumer Sciences Agent INGREDIENTS — 2/3 cup flaked or shredded coconut 2 to 3 drops green food coloring 4 to 5 cups popped corn 1 cup dry roasted peanuts 1 cup dried cranberries DIRECTIONS— Place coconut into a resealable plastic bag. Add 2 or 3 drops of food coloring; shake until evenly colored. Spread coconut on paper towel to dry. Mix coconut, popcorn, peanuts and cranberries together. Store in an air- tight container. Makes 8 (3/4 cup) servings 200 calories per serving, 12 g total fat; 160 mg sodium, 22g carbohydrates, 3 g fiber; 13 g sugar 4 Taco Dip Lisa Hewgley, The Village Homemakers Layer 1— 1 cup sour cream 8 oz. cream cheese, softened 1 can bean dip (usually found in chip aisle) Mix and spread in bottom of 13”x9”x2” baking pan. Layer 2— 1 pound ground beef 1 pkg. taco seasoning 1 Tablespoon A1 Steak Sauce Cook beef and taco seasoning like you would to make tacos. When done, add steak sauce; stir and spread over 1st layer. Layer 3— 3 green onions, chopped Shredded cheese Chopped tomatoes for garnish Sprinkle onions and cheese on top of previous 2 layers. Microwave or bake until hot and cheese melted—doesn’t take too long. Garnish with chopped tomatoes. Serve with your favorite tortilla chips. Mel’s Liver Ball Spread Melissa M. Onyett, The Village Homemakers INGREDIENTS — 1 (16oz.) pkg. Braunschweiger 1 clove garlic, crushed 1 (8 oz.) pkg. cream cheese, softened Salt & pepper to taste 1/4 cup onion, finely chopped 1/3 to 1/2 cup chopped pecans DIRECTIONS— In medium mixing bowl mix all ingredients except pecans. Form mixture into a ball and roll in chopped pecans until coated. Cover and chill for 1 hour before serving with assorted crackers. 5 Parmesan-Spinach Dip Amanda Hardy, Family & Consumer Sciences Agent INGREDIENTS — 2 (10 oz.) pkgs. frozen chopped spinach, thawed and squeezed dry 1 (8 oz.) pkgs. reduced-fat cream cheese, softened 1/2 cup grated Parmesan cheese (reserve 1 Tablespoon for topping) 1/3 cup light mayonnaise 2 Tablespoons fresh lemon juice 1 teaspoon garlic powder 1 (8 oz.) can sliced water chestnuts, drained and chopped DIRECTIONS — Preheat oven to 350 degrees. Coat a 9” pie plate with nonstick cooking spray. In medium bowl, beat spinach, cream cheese, all but the reserved Parmesan cheese, mayonnaise, lemon juice and garlic powder until well blended. Stir in water chestnuts, then spoon the mixture into the pie plate. Sprinkle with the reserved Parmesan cheese. Cover with aluminum foil and bake for 15 minutes; remove the foil and cook for 15 to 20 more minutes or until heated through. Serve immediately. Makes 16 (1/4 cup) servings Americana Snack Mix Barbara Thurby, Town & Country Homemakers INGREDIENTS — Red M & M’s Blue M & M’s Pretzels Nuts Cheerios Chex Mix Cereals Almond Bark DIRECTIONS — Combine all ingredients except almond bark, in quantities you desire. Melt almond bark and pour over mix to coat. Pour onto wax-paper covered cookie sheet and let harden. Break into pieces and enjoy. 6 Apple Butter Sue Cagle, Town & Country Homemakers INGREDIENTS — 16 cups slices apples, (I use different varieties) 2 cups apple cider 1 teaspoon cinnamon 1/4 teaspoon ground cloves 2 cups sugar DIRECTIONS — Combine all ingredients in a crock pot. Cover and cook on high for about 3 hours. Turn crock pot to low and continue cooking all day or over night. When cooked, mash with potato masher. Makes about 4 pints. 7 SOUPS/SALADS Summer Supper Corn Soup Betty Middleton, Town & Country Homemakers INGREDIENTS — 6 medium ears fresh corn 6 cups chicken broth 1 large onion, chopped Pinch dried thyme 1/4 cup melted margarine Dash ground nutmeg 1 bay leaf Dash black pepper 2 whole cloves 1 cup whipping cream Pinch dried rosemary 2 Tablespoons cornstarch DIRECTIONS — Cut corn from cob, scraping cob. Set aside. Sauté chopped onion in butter in a Dutch oven until tender. Add 2 cups corn and cook 3 minutes. Tie bay leaf, cloves, rosemary, and thyme in a cheesecloth bag. Add cheesecloth bag, broth, nutmeg and pepper to sautéed mixture. Stir well. Simmer uncovered for 45 minutes. Remove and discard cheesecloth bag. Strain soup mixture, reserving liquid. Spoon strained vegetables into container of electric blender and process 30 seconds until smooth. Add pureed mixture to strained liquid then add remaining corn. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes. Combine whipping cream and cornstarch; stir into soup. Cook until thick, then transfer to serving bowl. Makes 8 cups Sweet Grape Salad Reva D. Mitchell, 4-H Youth Development Extension Agent INGREDIENTS — 2 lbs. red seedless grapes 1 (8 oz.) carton sour cream 1 (8 oz.) pkg. cream cheese, softened 1/2 cup white sugar 1 teaspoon vanilla 2 Tablespoons brown sugar 2 Tablespoons pecans ( amount can be doubled & lightly toasted) DIRECTIONS — Combine cream cheese, sour cream white sugar, and vanilla in large bowl. Gently fold in grapes. Sprinkle with brown sugar and then pecan pieces. Cover and refrigerate overnight or until well chilled. Serve very cold. NOTE: Recipes halves or doubles very easily! 8 Ruth’s Strawberry Salad Imogene Jordan, Anthoston Homemakers INGREDIENTS — 1 large pkg. strawberry Jello 1 (10 oz.) pkg. frozen strawberries (thawed/partially thawed-include juice) 1 large can crushed pineapple, drained but reserve liquid 2 cups hot water—use reserved pineapple juice plus enough hot water to equal 2 cups 3 bananas, mashed DIRECTIONS — Mix Jello into the 2 cups hot water & pineapple juice mixture. Add strawberries, pineapple and bananas. Put in 13”x9”x2” dish and chill. Cottage Cheese Congealed Salad Jeanette New, The Village Homemakers INGREDIENTS — 1 small pkg. lime Jello (or flavor you prefer) 1 small carton cottage cheese 1 small can crushed pineapple, drained 1 (8 oz.) container Cool Whip DIRECTIONS — Mix drained pineapple with dry Jello. Add cottage cheese and fold Cool Whip into mixture. Chill. Green Pea Salad Mary I. Putman, Mailbox Member INGREDIENTS — 1 can green peas, drained 1/2 cup chopped onion 1 cup chopped cooked potatoes 1/2 cup grated carrots 1/2 cup salad dressing Salt & pepper to taste DIRECTIONS — Mix green peas, potatoes, onions and carrots until well blended. Add salad dressing, salt and pepper. Mix well and place in a serving bowl. 9 Chicken Salad Marcell McHatton, Niagara Homemakers INGREDIENTS — 3 lbs. boneless, skinless chicken breasts 1 cup chopped bread & butter pickles 1/4 cup juice from pickles 1/2 cup finely chopped onion (optional) Miracle Whip DIRECTIONS — Boil chicken until done. Let cool. In food processor, pulse chicken until finely chopped. Add pickles, juice, onion and Miracle Whip. Combine until well mixed. Serve with snack crackers or make into sandwiches. Orange-Avocado Spinach Salad Marilyn Watson, Town & Country Homemakers INGREDIENTS—Salad 6 cups fresh spinach 1 (11 oz.) can mandarin oranges, drained 1 small cucumber, thinly sliced 1/2 medium avocado, peeled and sliced 1/4 small sweet onion, thinly sliced Sliced almonds (optional) INGREDIENTS—Dressing 1/4 cup orange juice 4-1/2 teaspoons lemon juice 1 Tablespoon sugar 1 Tablespoon white wine vinegar 1 Tablespoon canola oil 1/4 teaspoon grated orange peel Dash of salt & pepper DIRECTIONS— Mix salad in a bowl. Mix dressing in a bowl. Add dressing to salad right before serving. 10 Burgoo Ann Bentley, The Village Homemakers INGREDIENTS — 4 lbs. chuck roast or shoulder roast 4 lbs. chicken 1 lb. cabbage 2 medium onions, chopped fine 5 lbs. potatoes, peeled and diced 2 cans white corn 1 cup ketchup 3 (10.75 oz.) cans tomato puree Juice of 1 lemon 3/4 cup distilled vinegar 1/2 cup Worcestershire sauce 2-1/2 Tablespoons salt (or more to taste) 2 Tablespoons black pepper 1 teaspoon cayenne pepper Water added to desired consistency DIRECTIONS— Cook roast in water until done.
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