Soup and Sandwich Recipes

We had a blast this time! Memory kept us all laughing with her hilarious stories of newlywed bliss...teehee. The food was great too!

Sybil brought Benedictine Sandwiches from Paula Deen
1 medium cucumber
1 small onion, quartered
1 (8-ounce) package cream cheese, softened
1/2 teaspoon salt
Dash hot pepper sauce
1 drop green food coloring
Thinly sliced white bread
Mayonnaise
Parsley or watercress, for garnish

Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about 5 times, until cucumber is minced. Place cucumber into a small glass mixing bowl.

Place onion in the food processor, pulsing until it is finely chopped. Add onion to cucumber. Add cream cheese and stir well with a spatula. Add salt, hot sauce, and food coloring.

With a round cookie or biscuit cutter, cut rounds out of bread slices. Spread a small amount of mayonnaise on bread rounds. Spread cheese mixture on half the rounds and top with another round. Garnish with a sprig of parsley or watercress.

AND Tortellini Soup from Rachel Ray

1 quart chicken stock
1 bag tortellini (16 ounces), dried or fresh, regular or whole grain
1 bunch spinach
Zest of 1 lemon
Freshly grated Parmigiano-Reggiano cheese

Place a medium pot over medium-high heat and bring the stock to a boil. Drop the tortellini into the pot and cook, according to the package directions. In the last 30seconds of cooking, add the spinach and lemon zest into the pot. Season with salt and pepper and garnish each serving with some freshly grated Parmigiano-Reggiano cheese.

Mary brought Quick Clam Chowder from America's Test Kitchen Family Cookbook

4 (6.5 ounce) cans minced clams
3 (8 ounce) bottles clam juice
4 ounces bacon (4 slices), minced
1 onion, chopped fine
2 garlic cloves, minced
1/4 cup all-purpose flour
1-1/2 pounds red potatoes (5 medium), scrubbed and cut into 1/2-inch pieces
2 bay leaves
1 tsp minced fresh thyme or 1/4 tsp dried
1 cup heavy cream
2 TBS minced fresh parsley
Salt and Pepper

Drain the clams, reserving the juice. Add the bottled juice to the reserved clam juice to measure 5 cups (if short after adding the 3 bottles, add water to make up the difference).

Cook the bacon in a large Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in the onion and cook until the onion has softened and the bacon is crisp, about 5 minutes.

Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and coat the vegetables, about 1 minute. Gradually whisk in the 5 cups of clam broth. Stir in the potatoes, bay leaves, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 to 20 minutes.

Stir in the clams, cream, parsley. Return to a simmer briefly, then remove the heat. Discard the bay leaves and season with salt and pepper to taste.

DeeAnn brought Parmesan Potato Soup from Allrecipes.com
4 potatoes, cubed
3/4 cup chopped onion
1/2 cup all-purpose flour
1/2 teaspoon seasoning salt
1/4 teaspoon sage
4 1/2 cups chicken broth
1 cup grated Parmesan cheese
1/2 cup margarine
1/2 teaspoon dried basil
1/4 teaspoon celery salt
1/4 teaspoon onion salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
6 cups milk
12 slices crisp cooked bacon, crumbled

Cook the potatoes in boiling water until tender.

In a soup kettle, saute onion in butter or margarine until tender.

Stir in flour and spices. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes, and return to a boil. Reduce heat, cover, and simmer for 10 minutes.

Stir in milk and cheese. Heat through. Stir in bacon.

AND Hawaiian Sandwiches from Allrecipes.com
16 slices bacon
8 slices toasted white bread
1 (20 ounce) can sliced pineapple, drained
8 slices Cheddar cheese

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

Place 8 slices of toast on a baking sheet. Place a slice of pineapple, two slices of bacon and a slice of cheese on each. Broil until cheese is melted. Serve hot.

September Meeting of the Pioneers

Our September meeting will be: Soups AND Sandwiches. Please plan on bringing both to share.

We will meet on Wednesday, September 8th at 6:30 p.m. at Sybil's house.



BRING A FRIEND!

Delicious Fish and Seafood Night

Mary brought Broiled Tilapia Parmesan from Allrecipes.com
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Sharon brought Crab and Ricotta Cannelloni from Foodnetwork.com

1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.

Preheat oven to 350 degrees F.

Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.

Bechamel Sauce:
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg

Sybil brought Shrimp and Wild Rice Casserole from Foodnetwork.com

1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

DeeAnn brought: Shrimp Salsa from Allrecipes.com

1/2 pound salad shrimp (DeeAnn used larger shrimp, cut up)
2 roma (plum) tomatoes, diced
1/2 red onion, diced
1/4 cup minced cilantro 1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced

1. Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

AND

No Fuss Peel n Eat Shrimp with Spicy Remoulade Sauce from Foodnetwork.com

1 pound large shell-on deveined shrimp (DeeAnn used peeled, cooked shrimp and only cooked for a few minutes on the stove)
1 1/2 tablespoons vegetable oil
1 tablespoon seafood seasoning (recommended: Old Bay)
Remoulade Sauce, recipe follows

Preheat oven to 350 degrees F.

Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.

Spicy Remoulade Sauce:
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)
Special equipment: a food processor
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

Yield: 1 1/2 cups

Sprice brought Shrimp with Tomatoes and Chili Pepper

1/4 cup extra virgin olive oil
3 Tbs chopped onion
2 tsp chopped garlic
Chopped hot red chili pepper, to taste
3 Tbs chopped parsley
1-2/3 cups canned imported Italian plum tomatoes, cut up with their juice
Salt
1-1/2 to 2 pounds unshelled medium shrimp
Grilled or oven-browned slices of crusty bread

Put the olive oil and onion in a saute pan, turn on the heat to medium, and cook the onion until it becomes translucent. Add the garlic and chipped chili pepper. When the garlic becomes colored a paled gold, add the parsley, stir once or twice, then add the cup-up tomatoes with their juice together with liberal pinches of salt. Stir thoroughly to coat the tomatoes well, and adjust heat to cook at a steady simmer. Stir from time to time and cook for about 20 minutes, until the oil floats free from the tomatoes.

Shell the srhimp and remove their dark vein. Wash in several changes of cold water, then pat thoroughly dry with paper towels.

Add the shrimp to the simmering sauce, turning them 2 to 3 times to coat them well. Cover the pan and cook for about 2 to 3 minutes, depending on the thickness of the shrimp. Taste and correct for salt and chili pepper. Serve at once with crusty bread to dunk in the sauce.

Next Month's Meeting of the Pioneers

Hi All,
The August meeting of the Recipe Pioneers will be held on Wednesday, August 11th at 6:30 p.m. Sprice has offered us her home for the meeting.

The theme is: Fish and Seafood

I can't wait to see what everyone brings!

Fruit Recipes from July's Meeting

Hi Everyone

We had some yummy fruit recipes last night at Penny's lovely home. Here they are:

Sybil brought: Impossibly Easy Raspberry Swirl Cheesecake from Betty Crocker

1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup sugar
1/4 cup Original Bisquick® mix
2 packages (8 oz each) cream cheese, cut into 16 pieces and softened
1 cup fresh raspberries
2 tablespoons sugar

1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
2. In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
3. Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
4. Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.
High Altitude (3500-6500 ft): Bake 30 to 34 minutes.

Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 200); Total Fat 22g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 115mg; Sodium 230mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 24g); Protein 7g Percent Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 6%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 3 1/2 Fat Carbohydrate Choices: 2


DeeAnn brought: Banana Strawberry Quick Bread from Weight Watchers

2 cups flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
2 very ripe bananas, mashed (about 1 cup)
2/3 cup sugar (I used Splenda)
1/2 cup low-fat buttermilk
5 Tbs canola oil
1 tsp vanilla extract
1/2 cup strawberry jam

Preheat oven to 350 degrees. Spray a 4 x 8 inch loaf pan with nonstick pray and lightly dust with flour.

Combine the flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a large blow. Whisk together the bananas, eggs, sugar, buttermilk, oil and vanilla in a medium bowl until smooth. Add the banana mixture to the flour mixture and stir until well blended. Transfer 3 tablespoons of the batter to a small bowl; set aside. Pour the remaining batter into the pan. Whisk together the jam and the reserved 3 tablespoons batter. Spoon the jam mixture lengthwise along the center of the batter, leaving a 1/2 inch border at each end of the pan.

Bake until a toothpick inserted in the center of the loaf comes out clean, 55-60 minutes. Let cool in pan on a rack about 15 minutes. Remove from the pan and cool completely on the rack. Cut into 16 slices.

Per serving: 180 calories, 5 g fat, 1 g sat fat, 0 g trans fat, 27 mg chol, 156 mg sod, 31 g carb, 1 g fiber, 3 g protein, 26 mg calcium. Points: 4

Sprice brought: Watermelon Slushies from the Biggest Loser Family Cookbook

4 cups 1" cubes seedless watermelon, frozen

Place the frozen watermelon in a medium glass or plastic mixing bowl. Using a potato masher, mash the watermelon until it becomes slushy in texture. Divide among 4 dessert bowls and serve immediately.

46 calories, less than 1 g protein, 11 g carbohydrates, trace fate, 0mg cholesterol, less than 1 g fiber, 2 mg sodium

July's Meeting of the Pioneers

Theme: Fruit Galore
What does that mean?

Fruit salad, fruit pie, fruit bread, fruitcake, fruit kabobs, fruit marinades, fruit drinks, fruit pizza, fruit, fruit, fruit.

Try a new recipe that has fruit as one of the main ingredients and bring it to share on Wednesday, July 14th.

The meeting will be held at Penny's home and it starts at 6:30 p.m.

Be sure to email the recipe to DeeAnn to be posted on this blog.

Hope to see you all there!

June's Salads and Breads

Penny made: Maraschino Cherry Almond Bread from Taste of Home Contest Winning Annual Recipes 2010

1 jar (10 oz) maraschino cherries
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup slivered almonds

ALMOND BUTTER
1/2 cup butter, softened
1 Tbsp slivered almonds, finely chopped
1/2 tsp almond extract

Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters, blot dry and set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with reserved juice. Fold in the cherries and almonds.

Pour into greased 9x5 loaf pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

In a small bowl, combine almond butter ingredients. Serve with bread.

AND

Quilt-Topped Corn Bread from Taste of Home Contest Winning Annual Recipes 2010

2 cans (4 oz each) whole green chilies
1 large sweet red pepper
2 packages (8.5 oz each) corn bread/muffin mix
1 can (14.75 oz) cream-style corn
1 an (11 oz) Mexicorn, drained
1 cup (4 oz) shredded reduced-fat cheddar cheese
2/3 cup water
1 egg, lightly beaten
1/4 cup egg substitute

Coat two 9-inch round baking pans with cooking spray. Slice green chilies in half lengthwise; pat dry. Place six chili halves skin side down in a starburst pattern in each pan. Cut the red pepper into twelve 1/4 inch slices and to 1 inch circles. Place slices between the chilies and circles in the center.

Place corn bread mix in a large bowl. Combine the corn, Mexicorn, cheese, water, egg and egg substitute; stir into corn bread mix just until moistened. Pour into prepared pans.

Bake at 425 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto serving plates.


Sybil made: Buffalo Chicken Salad from Family Circle Magazine

Coat nonstick skillet with cooking spray. Cook 1 lb. chicken tenders in skillet over medium heat about 8 minutes, flipping halfway through, or until cooked through; remove from heat and stir together with 3 TBS. hot sauce (such as Frank’s).

In small bowl, stir together ½ cup crumbled blue cheese, 3 Tbls. sour cream, 3 Tbls. milk, 3 Tbls. mayonnaise.

Combine 1 cup chopped romaine lettuce hearts and ½ head iceberg lettuce in a large serving bowl and add 2 stalks celery cut into ¼ x 2 inch matchsticks, and 1 cup shredded carrots.

Drizzle dressing over salad. Toss well to combine. Top with chicken.

Serves 4

AND

Oatmeal Strawberry Bread from AllRecipes.com
3 cups flour
1 tsp. salt
1 ½ cups rolled oats
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
1 Tbls. ground cinnamon
1 ¼ pounds fresh strawberries, sliced
2 tsp. baking powder
¼ cup rolled oats

Preheat oven to 350 degrees. Grease two 7 x 3 inch loaf pans.

Stir together the flour, 1 ½ cups rolled oats, sugar, cinnamon, baking powder, and salt in large mixing bowl; in another bowl whisk together the vegetable oil and eggs; stir into flour mixture until moistened. Fold in strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining ¼ cup of rolled oats.

Bake in the preheated oven 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool the bread in the pans for 5 minutes before cooling completely on wire rack.

DeeAnn made:
PEANUT-NOODLE SALAD from MyRecipes.com

This can be easily halved for a weeknight side dish. Serve chilled or at room temperature.

2 large cucumbers
1 cup soy sauce
1/2 cup coconut milk
1/2 cup rice wine vinegar
1/2 cup chunky peanut butter
4 garlic cloves, minced
1 teaspoon sesame oil
1/2 to 1 teaspoon dried crushed red pepper
1/2 teaspoon salt
1 (16-ounce) package soba noodles or angel hair pasta, cooked
1 (8-ounce) package shredded fresh carrot
6 green onions, cut diagonally into 1 1/2-inch pieces

Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon-shaped slices.

Whisk together soy sauce and next 7 ingredients in a large bowl; add cucumber, pasta, carrot, and onions, tossing to coat. Cover and chill 8 hours, if desired.

AND

BACON PEA RANCH SALAD from AllRecipes.com

4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas 1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar cheese

1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
2. Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
3. In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving

Judy made a yummy fruit salad.