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Recipes
Thanks to all who shared their creations at the get togethers.
All the
food at the event was FANTASTIC!
Gee, think I’ll go downstairs and
raid the refrigerator !
Deserts
SWIRLED BROWNIES (June Mazurkewicz)
- Swirled topping:
- 1 – 8 oz pkg. cream cheese
- 1/3 cup white sugar
- 1 egg
- ½ teaspoon vanilla
Prepare regular store brownie mix as directed on mix box. Pour into baking pan.
Combine topping ingredients and mix until smooth. Pour onto brownie mixture and swirl into brownie with table knife. Bake as per mix instructions.
PINK JELLO MOLD (Braith Eldridge)
- 1 - 8 oz pkg. cream cheese
- 1 - 6 oz pkg. raspberry Jell-O
- 1 - 20 oz can crushed pineapple
- 1 – 12 oz can evaporated milk (chilled)
Cook cream cheese, Jell-O and crushed pineapple, juice and all in a saucepan until cream cheese is dissolved. Leave in saucepan for several hours until gelling has taken place. Whip evap. Milk until frothy and fold into Jell-O mixture. Pour into sprayed mold (Pam or similar) and refrigerate for several hours.
Meals
BAKED MACARONI (Karen Allender)
You need elbow macaroni, a can of tomato soup, Italian bread crumbs
and "Cabots" extra sharp white cheddar cheese, 8 oz. slab,
a little milk. Pat and I, always make it ahead, like at least by noon
to have for dinner.
Cook 1 1/2 to 1 3/4 cup dry elbow macaroni, drain well. In a bowl
mix the macaroni, the can of tomato soup and the bread crumbs, you
kind of have to guesstmate how much maybe a tablespoon or so, 1/4 cup
seemed too much, you can sort of tell as you are mixing it. Put half
the mixture in a loaf pan, cut the slab of cheese in half, cut that
half into slices laying it over the macaroni to cover, add the rest
of the macaroni, slice the rest of the cheese putting it on top. Then
cover it with saran wrap, put it in the refrigerator, then before you
put it in the oven, remove the saran wrap, pour a little milk over
the mixture, about 2 or 3 tablespoons, bake 350 degree oven about an
hour!!
My friend (and her mother-in-law) ALWAYS use Cabots white extra sharp
cheddar, I have used the Cabots Hunters Seriously sharp white cheddar,
the lady from Cabots said it is sharper than the extra sharp. I think
they have just started making the Hunters, didn't have it in the mother-in-laws
lifetime, anyway I saw it this summer for the first time.
Enjoy
Karen Allender
POT of CHILI (June Mazurkewicz)
- 1 – 20 oz can Dole pineapple tidbits
- 1 tablespoon cooking oil (canola)
- 2 large garlic cloves or equivalent amount
- store bought crushed garlic (such as from Costco)
- 1 large onion chopped
- 1 green bell pepper, seeded, chopped
- 1 can (28 oz) whole tomatoes chopped
- 1 can ( 15 ¼ oz) kidney beans undrained
- 1 jar (12-oz) mild chili salsa (or hot
- depending on your taste)
- 1 tablespoon chili powder (up to 3 tbs. depending on your taste)
- 1 tablespoon ground cumin
- 1 teaspoon salt
Add reserved pineapple juice and remaining ingredients, except pineapple. Simmer 1 ½ hrs. Add pineapple and heat through. Serves 4 to 6. June used the "mild" version , and crushed garlic from costco.