The next meeting of the Recipe Pioneers is Wednesday, August 12th at 6:30 pm
It will be held at Sybil Rees' home - 1350 Caren Court
Our theme for August is South of the Border
Please bring any dish that comes from South of the U.S. border. Either bring a copy of the recipe to DeeAnn or email it to her at anndeehi@gmail.com
See you all there!
Sunday, July 26, 2009
Tuesday, July 14, 2009
Recipes from our July meeting
Our theme was salads and/or Asian foods.
Sybil brought Asian Chicken Salad
1 head Romaine lettuce, chopped
1 head lettuce, chopped
1 can mandarin oranges, drained
1 bunch green onions, sliced
1 bunch cilantro, chopped
1 large can crispy chow mien noodles
1 cup slivered almonds, toasted
1 ½ - 2 cups any type of Asian Salad dressing…I used the one from Costco.
Toss all ingredients together. Chill for 1 hour.
Nicole brought Greek Pasta Salad
12 oz. dried mostaccioli or penne (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup pitted kalamata olives, halved
1/2 cup olive oil
1/2 cup lemon juice
2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed
1 Tbsp. anchovy paste (optional)
4 to 6 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
1 cup crumbled feta cheese (4 oz.)
Fresh oregano leaves
Directions
1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.
4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings
Sherry brought Chicken Naan Pockets
4 small naan
3 Tbsp low fat yogurt
1 1/2 tsp garam masala
1 tsp chilli powder
1 tsp salt
3 Tbsp lemon juice
1 Tbsp chopped fresh coriander
1 green chilli, chopped
1 lb boneless chicken, skinned and cubed
1. Cut into the middle of each naan to make a pocket, then set aside.
2. Mix together the yogurt, garam masala, chilli poder, slt, lemon juice, fresh coriander, and chopped green chilli
Pour the marinade over the chicken and leave to marinate for about 1 hour.
3. Preheat the grill to very hot, then lower to medium. Put the chicken in a grill pan or flameproof dish lined with foil. Grill for 15-20 minutes until tender and cooked through, turning the chicken pieces at least twice.
4. Remove from the heat and fill each naan with the chicken.
from "Healthy Indian Cooking" written by Shehzad Husain and Manisha Kanani
Sybil brought Asian Chicken Salad
1 head Romaine lettuce, chopped
1 head lettuce, chopped
1 can mandarin oranges, drained
1 bunch green onions, sliced
1 bunch cilantro, chopped
1 large can crispy chow mien noodles
1 cup slivered almonds, toasted
1 ½ - 2 cups any type of Asian Salad dressing…I used the one from Costco.
Toss all ingredients together. Chill for 1 hour.
Nicole brought Greek Pasta Salad12 oz. dried mostaccioli or penne (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup pitted kalamata olives, halved
1/2 cup olive oil
1/2 cup lemon juice
2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed
1 Tbsp. anchovy paste (optional)
4 to 6 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
1 cup crumbled feta cheese (4 oz.)
Fresh oregano leaves
Directions
1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.
4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings
Sherry brought Chicken Naan Pockets
4 small naan
3 Tbsp low fat yogurt
1 1/2 tsp garam masala
1 tsp chilli powder
1 tsp salt
3 Tbsp lemon juice
1 Tbsp chopped fresh coriander
1 green chilli, chopped
1 lb boneless chicken, skinned and cubed
1. Cut into the middle of each naan to make a pocket, then set aside.
2. Mix together the yogurt, garam masala, chilli poder, slt, lemon juice, fresh coriander, and chopped green chilli
Pour the marinade over the chicken and leave to marinate for about 1 hour.
3. Preheat the grill to very hot, then lower to medium. Put the chicken in a grill pan or flameproof dish lined with foil. Grill for 15-20 minutes until tender and cooked through, turning the chicken pieces at least twice.
4. Remove from the heat and fill each naan with the chicken.
from "Healthy Indian Cooking" written by Shehzad Husain and Manisha Kanani
Saturday, May 30, 2009
June Meeting is Cancelled
We will resume again in July on Wednesday the 8th...and will do Salads and Asian food both. So, two recipes each and we will have a very nice dinner together. Be sure to invite your friends!
Wednesday, May 20, 2009
Our Next Meeting
Wednesday, June 10th at 6:30 p.m. at DeeAnn's home
Theme: Salads
Bring any type of salad: pasta, chicken, green, Jell-o, fruit, all of the above (tee hee). Hope to see you all there!
Wednesday, May 13, 2009
May's Meeting Recipes - Brunch
Tonite's theme was Brunch and there were some yummmmmmy dishes!
Sharon brought Nutty Orange Coffee Cake from Paula Deen at Food Network
INGREDIENTS
3/4 cup granulated sugar
1/2 cup chopped pecans
2 teaspoons orange zest
2 (12-ounce) cans refrigerated buttermilk biscuits (10 count)
1 (8-ounce) package cream cheese
1/2 cup (1 stick) melted butter
1 cup sifted confectioners' sugar
2 tablespoons fresh orange juice
DIRECTIONS
Preheat the oven to 350 degrees F.
In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.
Mina brought Artichoke Chicken Salad with Toasties or Tea Sandwiches for a Brunch from a Costco flyer
Serves 4
INGREDIENTS
1 can chunk chicken, drained
2 tbs. Olive oil
1 tsp. lemon pepper salt
about 1/2 cup artichoke hearts, drained and sliced
DIRECTIONS
1. Mix ingredients in a medium bowl. Allow to refrigerate for at least 20 minutes before serving. Serve with toahsties (recipe below)
2. Lightly butter 8 slices of bread
3. Sprinkle each slice of bread with 1/4 teaspoon of garlic salt and 1/4 teaspoon of paprika
4. Bake at 450 degrees until toasted. Allow to stand for 5 minutes, and then cut bread into 1 inch chunks
5. Spread your chicken salad on toasties and enjoy!Or spread on bread of your choice with lettuce. (Mina had hers on croissants and the were scrumptious!)
DeeAnn brought English Muffin Loaves from BreadRecipe.com
INGREDIENTS
2 pkgs acrive dry yeast
6 cups all purpose flour
1 TBS white sugar
2 cups milk
1/4 tsp baking soda
1/2 cup water
1 tsp salt
cornmeal
DIRECTIONS
1. In a small saucepan, heat the milk and the water until very warm (NOT HOT).
2. Combine 3 cups flour, yeast, sugar, salt, and soda in a large bowl. Add the warmed milk and water, and beat well. Stir in enough of teh remaining flour to make a stiff batter. Spoon into two 9x5 inch loaf pans that have been greased and dusted with the cornmeal. Cover, and let rise in a warm place for 45 minutes.
3. Bake at 400 degrees F for 25 minutes. Remove from pans immediately, and let cool.
And Grits and Sausage Bake from VeryBestBaking.com
INGREDIENTS
1 pkg breakfast sausage, cooked, drained and crumbled
3 cups water
3/4 cup ALBERS quick grits
2 cups shredded sharp cheddar cheese, divided
2/3 cup evaporated milk
1/4 tsp garlic powder
1/8 tsp hot pepper sauce
2 large eggs, lightly beaten
DIRECTIONS
1. Preheat oven to 350 degrees. Grease an 8-inch square baking dish.
2. Bring water to a boil in a medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes. Add 1-1/2 cups cheese, evaporated milk, garlic powder and hot pepper sauce; stir until cheese is melted. Add sausage and eggs; stir well. Pour into prepared baking dish.
3. Bake for 1 hour. Top with remaining cheese. Bake for an additional 5 to 10 mintues or until cheese is melted and golden brown. Let cool for 10 minutes before serving. Season with black pepper.
NOTE
Batter can be made the day before; cover and refrigerate. Let stand at room temperature for 30 minutes before baking.
Sharon brought Nutty Orange Coffee Cake from Paula Deen at Food Network
INGREDIENTS
3/4 cup granulated sugar
1/2 cup chopped pecans
2 teaspoons orange zest
2 (12-ounce) cans refrigerated buttermilk biscuits (10 count)
1 (8-ounce) package cream cheese
1/2 cup (1 stick) melted butter
1 cup sifted confectioners' sugar
2 tablespoons fresh orange juice
DIRECTIONS
Preheat the oven to 350 degrees F.
In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.
Mina brought Artichoke Chicken Salad with Toasties or Tea Sandwiches for a Brunch from a Costco flyer
Serves 4
INGREDIENTS
1 can chunk chicken, drained
2 tbs. Olive oil
1 tsp. lemon pepper salt
about 1/2 cup artichoke hearts, drained and sliced
DIRECTIONS
1. Mix ingredients in a medium bowl. Allow to refrigerate for at least 20 minutes before serving. Serve with toahsties (recipe below)
2. Lightly butter 8 slices of bread
3. Sprinkle each slice of bread with 1/4 teaspoon of garlic salt and 1/4 teaspoon of paprika
4. Bake at 450 degrees until toasted. Allow to stand for 5 minutes, and then cut bread into 1 inch chunks
5. Spread your chicken salad on toasties and enjoy!Or spread on bread of your choice with lettuce. (Mina had hers on croissants and the were scrumptious!)
DeeAnn brought English Muffin Loaves from BreadRecipe.com
INGREDIENTS
2 pkgs acrive dry yeast
6 cups all purpose flour
1 TBS white sugar
2 cups milk
1/4 tsp baking soda
1/2 cup water
1 tsp salt
cornmeal
DIRECTIONS
1. In a small saucepan, heat the milk and the water until very warm (NOT HOT).
2. Combine 3 cups flour, yeast, sugar, salt, and soda in a large bowl. Add the warmed milk and water, and beat well. Stir in enough of teh remaining flour to make a stiff batter. Spoon into two 9x5 inch loaf pans that have been greased and dusted with the cornmeal. Cover, and let rise in a warm place for 45 minutes.
3. Bake at 400 degrees F for 25 minutes. Remove from pans immediately, and let cool.
And Grits and Sausage Bake from VeryBestBaking.com
INGREDIENTS
1 pkg breakfast sausage, cooked, drained and crumbled
3 cups water
3/4 cup ALBERS quick grits
2 cups shredded sharp cheddar cheese, divided
2/3 cup evaporated milk
1/4 tsp garlic powder
1/8 tsp hot pepper sauce
2 large eggs, lightly beaten
DIRECTIONS
1. Preheat oven to 350 degrees. Grease an 8-inch square baking dish.
2. Bring water to a boil in a medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes. Add 1-1/2 cups cheese, evaporated milk, garlic powder and hot pepper sauce; stir until cheese is melted. Add sausage and eggs; stir well. Pour into prepared baking dish.
3. Bake for 1 hour. Top with remaining cheese. Bake for an additional 5 to 10 mintues or until cheese is melted and golden brown. Let cool for 10 minutes before serving. Season with black pepper.
NOTE
Batter can be made the day before; cover and refrigerate. Let stand at room temperature for 30 minutes before baking.
April's Meeting Recipes - Appetizers
I am still waiting for a friend to give me the recipes that were collected at the last meeting. But, here are a few that were emailed directly to me:
Christine brought Easy Italian Pinwheels from Pillsbury.com
INGREDIENTS
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup sliced pepperoni, finely chopped
1/4 teaspoon dried oregano leaves
1 egg yolk
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 egg white, beaten
DIRECTIONS
1. Heat oven to 375°F. In small bowl, mix cheese, pepperoni, oregano and egg yolk.
2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Spread each rectangle with about 3 tablespoons pepperoni mixture. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart on ungreased cookie sheet. Brush with beaten egg white.
4. Bake 12 to 15 minutes or until golden brown. Serve warm.
High Altitude (3500-6500 ft): No change.
Mina brought Taco Soup from Weight Watchers
INGREDIENTS
1 pound lean ground beef
1 onion -- chopped
1 pkg. Taco seasoning Mix
1 can pinto beans -- (16 ounce) - do not drain
1 (16 oz) can chili beans regular
1 can corn -- (16 ounce) - do not drain
2 cans stewed tomatoes -- (16 ounce)
DIRECTIONS
1. Brown meat & onions and drain.
2. Mix Ranch & Taco seasonings into meat.
3. Add rest of ingredients, do not drain
4. Simmer 1 hour.
2 Weight Watchers points per cup. I am not sure of the pointsbut, it can’t be more because I used less ingredients.
To make this appetizer low fat
In a Baked Doritos Cup-sprinkle low fat cheese – scoop taco soup mixture on top of cheese –top with light sour cream.
Christine brought Easy Italian Pinwheels from Pillsbury.com
INGREDIENTS
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup sliced pepperoni, finely chopped
1/4 teaspoon dried oregano leaves
1 egg yolk
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 egg white, beaten
DIRECTIONS
1. Heat oven to 375°F. In small bowl, mix cheese, pepperoni, oregano and egg yolk.
2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Spread each rectangle with about 3 tablespoons pepperoni mixture. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart on ungreased cookie sheet. Brush with beaten egg white.
4. Bake 12 to 15 minutes or until golden brown. Serve warm.
High Altitude (3500-6500 ft): No change.
Mina brought Taco Soup from Weight Watchers
INGREDIENTS
1 pound lean ground beef
1 onion -- chopped
1 pkg. Taco seasoning Mix
1 can pinto beans -- (16 ounce) - do not drain
1 (16 oz) can chili beans regular
1 can corn -- (16 ounce) - do not drain
2 cans stewed tomatoes -- (16 ounce)
DIRECTIONS
1. Brown meat & onions and drain.
2. Mix Ranch & Taco seasonings into meat.
3. Add rest of ingredients, do not drain
4. Simmer 1 hour.
2 Weight Watchers points per cup. I am not sure of the pointsbut, it can’t be more because I used less ingredients.
To make this appetizer low fat
In a Baked Doritos Cup-sprinkle low fat cheese – scoop taco soup mixture on top of cheese –top with light sour cream.
Wednesday, March 18, 2009
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