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Cooking With Cooking with & 1 APPETIZERS, BEVERAGES & SOUPS 11 SIDE DISHES & SALADS 23 ENTRÉES 39 DESSERTS & CANDY 71 INDEX & TIPS Cooking with BLOSS & DILLARD, INC. AND AGENTS INSURANCE MARKETS Here you will find some of our staff’s favorite recipes. We hope you enjoy cooking with Bloss & Dillard, Inc. and Agents Insurance Markets. If you have a question about a particular recipe or would love to share your love for a certain treat, please feel free to contact the contributor listed along with that entry. We would love to hear what you think! We had a wonderful time putting this cookbook together to share with our family, friends, and you, and hope you enjoy it as much as we do here at BDI & AIM. Commercial Auto • Personal Lines • Property & Casualty • Workers’ Comp A CERTIFIED MANAGING GENERAL AGENCY (CMGA) P.O. Box 7878 Huntington, WV 25778 p (304) 429-6961 tf (800) 624-3422 f (304) 429-7248 Insta bloss-dillard.com send submissions to: [email protected] P.O. Box 71360 Richmond, VA 23255 p (804) 285-4930 tf (800) 627-0505 f (804) 285-4945 aim-ins.com send submissions to: [email protected] WE ARE MEMBERS OF: American Association of Managing General Agents (AAMGA) National Association of Professional Surplus Lines Offices, Ltd. (NAPSLO) Pennsylvania Surplus Lines Association Insurance Club of Pittsburgh ASSOCIATE MEMBERS OF: Independent Insurance Agents of Ohio Independent Insurance Agents of Virginia Independent Insurance Agents of West Virginia Professional Independent Insurance Agents Association of Ohio Professional Independent Insurance Agents Association of Virginia and DC FOUNDING MEMBER OF: USA Alliance AppetizersBEVERAGES & SOUPS Appetizers Beverages Bacon Roll-Ups . 2 Santa’s Punch . 7 Crack Bread . 2 Tropical Banana Punch . 7 Cream Chipped Beef Dip . 2 Festive Cheese Ball . 3 Soups Feta Dip . 3 Corn & Potato Chowder . 8 Garlic Loaf . 3 French Onion Soup . 8 Low-Fat Chip Dip . .4 Quick & Easy Shrimp Chowder . 9 Marinated Ham Rolls . 4 Slow-Cooker Chicken Enchilada Chili . 9 Mexican Corn Dip . 4 Potato Skins . .5 Quick Rolls . 5 Spinach Artichoke Dip . 6. Vegetable Pizza . 6 1 Appetizers Bacon Roll-Ups Sue Moore, Claims Ingredients ½ cup sour cream ½ lb bacon, cooked & crumbled ½ teaspoon onion salt 8-oz pkg crescent rolls, separated Directions Mix the first three ingredients, spread on separated rolls, and roll up. Place on baking sheet. Bake at 375ºF for 12 to 15 minutes. Crack Bread Sarah Warner, P&C Ingredients loaf uncut crusty bread 8-oz cheddar cheese, shredded ½ cup butter or margarine 3-oz bacon crumbles 1 Tbsp dry ranch dressing mix Directions Preheat oven to 350°F. Cut bread without going through the bottom of the loaf in one direction, and then in 90 degrees the other direction to make little bread squares still attached to bottom crust. Put cheese inside the cuts of bread in both directions, then put bacon in the cuts of bread in both directions. Melt butter and mix with ranch mix. Pour over bread. Wrap loaf in foil and bake 15 minutes. Then uncover and bake another 10 minutes or until cheese is melted. Enjoy! Cream Chipped Beef Dip Kim Henshaw, AIM P&C Ingredients 8-oz cream cheese ¾ Tbsp horseradish sauce ½ cup sour cream dash of pepper 2 Tbsp milk 1 small jar dried beef ½ tsp garlic powder Directions Grease casserole dish. Mix all ingredients together and bake at 350ºF for approximately 20 minutes (edges will get light brown). 2 Festive Cheese Ball Debbie Skeens, Support Services Ingredients 2 8-oz cream cheese 1 cup mild cheddar cheese 1 jar dried beef, diced 1 pkg dry ranch dressing 7 green onion tops, chopped Directions Mix all the ingredients together and form the cheese ball. Roll the ball in chopped pecans Feta Dip Sarah Warner, P&C Ingredients olive oil 1 baguette 1-lb block of feta cheese 3 tsp Greek seasoning 3 Roma tomatoes 1 large platter 1 bunch of green onions Directions Wet the platter generously with olive oil. Dice the green onions and tomatoes, and add to olive oil plate. Crumble the feta cheese, and add to the platter. Sprinkle the Greek seasoning on top. (If you’re unable to find this, you may sub with oregano, a little pepper, and salt to taste.) Mix it gently all together. Slice the baguette thinly (bite-sized!) Serve alongside the dip and enjoy! Garlic Loaf Sue Moore, Claims Ingredients 1 can refrigerated biscuits, separated 1 tsp garlic powder ½ cup margarine, melted 1 Tbsp parsley Directions Preheat oven to 400°F. Cut each biscuit in half. Mix garlic, parsley, and margarine. Dip biscuits in mixture and place in a 9” pie plate. Bake for 15 minutes or until golden on top. 3 Low-Fat Chip Dip Ernestine Napier, P&C Ingredients 8-oz pkg low-fat cream cheese 1 Tbsp chives room temperature 1 Tbsp onion flakes ½ cup fat free milk garlic salt Directions Mix all ingredients with mixer on low speed until smooth. Season with garlic salt to taste. Chill for at least 30 minutes (or overnight) to allow flavors to blend. Serve with chips or veggies. Marinated Ham Rolls Karen Brooks, AIM Commercial Auto Ingredients Sandwiches: Marinade: 2 pkgs Pepperidge Farm Party Rolls ½ stick butter, melted 1 lb ham 1 tsp poppy seeds 1 lb Swiss cheese ½ tsp Worcestershire sauce 1 Tbsp onion flakes 1 Tbsp dry or prepared mustard Directions Split rolls and add ham and Swiss cheese, and place in a baking dish. Mix the marinade ingredients over heat and brush over rolls. Wrap rolls in aluminum foil, and refrigerate overnight. Bake at 350ºF for 15 minutes. Mexican Corn Dip Sandy Jackson, AIM Vice President Ingredients 2 small cans Mexican corn, drained 4 slices bacon, cooked & chopped 2 cups mayonnaise bon appetit seasoning 2 cups shredded Monterey Jack cayenne pepper 1 can jalapeño peppers, chopped black pepper Directions Mix together, adding spices in amounts of taste preference. Bake at 350ºF for 30 minutes, and serve warm with chips and veggies. 4 Potato Skins Sue Moore, Claims Ingredients 4 potatoes, baked 1 cup sour cream 8-oz grated cheddar cheese 2 Tbsp chopped green onions Directions Cut potatoes into quarters. Scoop potatoes out of skin. Spray potato skins with cooking spray, and place on baking pan. Bake at 425ºF for 10 minutes. Turn and bake an additional five to eight minutes. Remove from oven, and place cheese, sour cream, and onions on each quarter. Return to oven and bake until cheese melts. Quick Rolls Debbie Skeens, Support Services Ingredients 2 cups self-rising flour 1 Tbsp sugar 1 cup whole milk 4 Tbsp mayonnaise Directions Preheat oven to 450°F. Mix all ingredients well. Pour or spoon into a greased muffin pan. Bake for 15 minutes. Makes one dozen rolls. (This mixture is also good for pancakes.) Did you know? Our longest tenured employee is Rhonda Thacker who has been part of the Bloss & Dillard team for 38 years in 2015. 5 Spinach Artichoke Dip Rene Adkins, Accounting Ingredients 1 cup mayonnaise 3 green onions, chopped 1 cup grated parmesan cheese ½ tsp salt 1 jar artichoke hearts, chopped ¼ tsp pepper 1 box frozen spinach chopped tomato for garnish (thawed, well-drained) baguette or tortilla chips olive oil Directions Preheat oven to 375˚F. Mix mayonnaise and cheese together, and blend until totally mixed. Fold in artichoke pieces, spinach, green onions, salt, and pepper. Put in greased casserole dish and bake until hot and bubbly and slightly browned. Top with tomatoes. Serve dip with bread or tortilla chips. If serving with bread, slice baguette into small pieces. Drizzle with olive oil and top with parmesan cheese. Toast lightly in oven before serving. Vegetable Pizza Ernestine Napier, P&C Ingredients 2 pkgs crescent rolls 1 cup chopped broccoli 1 egg, beaten 1 cup chopped cauliflower 2 8-oz pkgs cream cheese 1 cup chopped green onions ½ cup mayonnaise 1 cup shredded cheddar cheese 1 pkg Hidden Valley original ranch mix Directions Press crescent roll dough in cookie sheet. Brush with beaten egg. Bake at 350ºF until brown. Let cool. Mix cream cheese, mayonnaise and Hidden Valley dressing mix and beat until creamy. Spread on cold crust. Top with vegetables, and sprinkle with cheese. 6 Beverages Santa’s Punch Jamie Bowling, P&C Ingredients 46-oz can pineapple juice 1 pint cranberry juice 1 cup sugar 1 cup lemon juice 2 quarts ginger ale Directions Mix pineapple, cranberry, and lemon juice with sugar. Before serving, add ginger ale. Tropical Banana Punch Ernestine Napier, P&C Ingredients 6 cups water 2 large cans frozen orange juice 4 cups sugar 2 large cans water 5 mashed bananas 1 large can pineapple juice 4 Tbsp lemon juice 1 two liter ginger ale Directions Boil water and sugar together for three minutes; let chill. Combine all ingredients; freeze. Take out of freezer to get mushy. Add ginger ale, serve. Did you know? Bloss & Dillard started in 1954, while Agents Insurance Markets started in 1979. We consolidated operations in 2014. 7 Soups Corn & Potato Chowder Linda McComas, Accounting Ingredients 2 cups peeled, diced Yukon Gold 12-oz can evaporated milk potatoes (about two pounds) 11-oz can corn, drained 2 tablespoons butter 10 ¾-oz can cream of mushroom 10-oz pkg frozen diced onion, soup with roasted garlic red & green bell pepper ½ cup thinly sliced green onions 1 cup chopped yellow onion 1 Tbsp chopped fresh parsley 2 cups milk 1 to 2 tsp hot sauce Directions Bring potatoes and water to a boil in a Dutch oven over medium-high heat. Cover. Cook potatoes 10 to 15 minutes until tender. Drain and place in a large bowl.
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