Sharon brought Beets with Orange Vinaigrette from The Barefoot Contessa Cookbook3 (15-ounce) cans baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested
Segments 2 large seedless oranges
Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.
Sybil brought Cheesy Chile Rice from Food Network MagazineMix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with Parmesan. Spread the rice mixture in the dish, sprinkle with more Parmesan and dot with butter. Bake 20 minutes at 450 degrees.
She also brought Best Banana Bread Ever (as muffins)1 cup butter or margarine
2 cups white sugar
4 eggs
2 tsp vanilla
3 cups white flour
2 tsp baking soda
1 tsp salt
1 cup sour cream
1 cup nuts (optional)
4 medium bananas
Preheat oven to 350°F.
Grease and sugar the loaf pans.
In a large bowl combined melted butter and sugar. Add eggs and vanilla. Mix well. Combine flour, baking soda, and salt. Stir into the butter mixture until smooth. Fold in sour cream and bananas. Spread into pans.
Bake at 350°F for 60 minutes for large loaves and 30 minutes for small loaves or until a toothpick inserted comes out clean. Cool for 10 minutes then take of our pans and cool completely.
Karen brought Grilled Scallions from Food Network MagazinePrepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.
Cei brought Pizza Potatoes from Great American Recipes
4 cups frozen hash brown potatoes, thawed
1 tsp salt
1 jar (2-1/2 oz) sliced mushrooms, divided
1 can (14-1/2 oz) chunky tomato sauce
1/4 cup Parmesan cheese
1 tsp Italian seasoning
1 tsp sugar
3/4 cup shredded mozzarella cheese
1/3 cup shredded Cheddar cheese
2 oz. sliced pepperoni
2 Tbs chopped green onions
Preheat oven to 400 degrees. Spray a 9-inch baking dish with nonstick cooking spray. Add the potatoes. Sprinkle with salt. Make for 10 minutes. remove from oven and set aside.
Drain the mushrooms. Combine the tomato sauce, half of the mushrooms, Parmesan, Italian seasoning and sugar in a large bowl; mix well. Spread on top of the potatoes.
Sprinkle the mozzarella and Cheddar on top of the potato mixture. Arrange the remaining mushrooms, pepperoni and onions on top. bake until the cheese is melted and the mixture is hot and bubbly, about 10 minutes. Cut into wedges to serve.
DeeAnn brought Sweet Potato Rolls from AllRecipes.com1 (.25 ounce) package active dry yeast
4 tablespoons white sugar
1/2 cup canned sweet potato puree
1/2 cup warm water (110 degrees F/45 degrees C)
3 tablespoons margarine, softened
1 teaspoon salt
2 eggs
3 1/2 cups all-purpose flour
Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes. Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer. Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled. Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
She also brought Artichoke and Chickpea Stew from AllRecipes.com2 tablespoons olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 carrots, chopped
4 medium Roma (plum) tomatoes, chopped (she used 1 can of diced tomatoes)
1 (15 ounce) can artichoke hearts, drained and quartered
1 (15.5 ounce) can garbanzo beans, drained (she used cannelloni beans)
1 quart low-sodium chicken broth
1 tablespoon chopped fresh sage
1 teaspoon lemon juice
salt and pepper to taste
Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute. Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.
Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.
Mary brought Cheese-Topped Zucchini from Favorite Recipes from Utah Farm Bureau Women
3 medium zucchini
1 medium onion, diced
Oil
Salt and pepper to taste
Oregano
1 cup tomato sauce
Mozzarella slices
Parmesan cheese
Slice zucchini in halves lengthwise. In large skillet, saute onion until tender in small amount of oil. Add zucchini halves, cut-side-up; sprinkle with salt and pepper and a little oregano. Pour tomato sauce over zucchini. Cover and cook on medium heat until tender, about 10 minutes. Top zucchini with sliced mozzarella cheese; sprinkle with additional oregano an cook, covered, until cheese melts. Cover with Parmesan cheese and serve.
Sherry brought
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