Luau Pizza (Penny Hughes)
1 Boboli Crust (prebaked Pizza Crust)
2 C cooked and shredded Chicken or pork
Enough BBQ sauce to drench the meat (mix together in bowl to coat)
Coat the Pizza Crust with BBQ Sauce (as you would for a pizza)
Top with the shredded meat/sauce mixture
Top with Cheese and desired toppings:
Monterey Jack Cheese
Or Pepper Jack if you like a little "heat"
Red Onion, green onions or both
Tomatoes
Pineapple
Bacon
Peppers
Bake (following Crust directions) until heated through and cheese is
thoroughly melted!
Lentil Soup
(Vonda Winfree)
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
Bowtie & Asparagus Pasta
(Kenzie Price)
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
Bowtie & Asparagus Pasta
(Kenzie Price)
1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste
Boil bow tie pasta in salted water until al dente. Do NOT over cook.
In wok or heavy skillet melt butter. Add minced garlic and sauté a minute or so.
Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pine nuts, parsley & Parmesan cheese and toss together. Serve immediately.
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste
Boil bow tie pasta in salted water until al dente. Do NOT over cook.
In wok or heavy skillet melt butter. Add minced garlic and sauté a minute or so.
Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pine nuts, parsley & Parmesan cheese and toss together. Serve immediately.
Refrigerator Bran Muffins(Anne Forsnes)
2 cups boiling water
6 cups Kellogg’s All-Bran cereal
1 cup shortening
1 ½ cups sugar
4 eggs
1 quart buttermilk
5 cups flour
5 teaspoons baking soda—sift this into the flour to remove any lumps
1 teaspoon salt
Pour boiling water over bran in a large bowl. Add shortening. Stir until shortening is melted and let cool. Add other ingredients. Stir to mix well. Use immediately, or cover and put in refrigerator and bake as desired. Batter will keep in refrigerator and bake as desired. Batter will keep in refrigerator for up to two weeks.
Drop by spoonfuls into well-greased muffin pans. Bake at 400 degrees for about ten minutes. Test with toothpick for doneness.
(This recipe was wildly popular when I was raising my young family. It’s quick for breakfast or to go with soup or salad.)
Black Bean Dip(Chris Leishman)
Mix together:
1 10 oz. can black beans- drained
1 cup "fresh" Salsa ( I use "Rojo's Fresh Cut Salsa"- Medium)
1/3 cup diced onions
1/2 cup chopped bell peppers
1 Tablespoon Lime juice
1 Tablespoon olive oil
1 teaspoon minced garlic
1/3 teaspoon cumin
2 tablespoons chopped cilantro
Can add 1 diced avocado just before serving. Serve with corn chips or as filling in tacos.
Karjalan Piirakka (Karelian Rice Pasties)Maija-Liisa Adams
Description:
These rice filled pasties originate in the Eastern part of Finland, Karjala, where my Mother was born.
Riisi Puuro (Rice Porridge)
1 1/2 cups uncooked rice
3 cups boiling water
1/2 t salt
4 cups of milk (can use mixed powdered milk)
2 T margarine
Directions:
Steam covered for 20 minutes on low. Then start adding milk, stirring it well and let cook on a little higher heat. Stir occasionally, adding more milk when needed. Keep adding milk until it is all used up. It usually takes about 1/2 hour. Then add 2 T margarine and stir well. My Mother puts a coiled hanger on top of her burner to reduce sticking and I sometimes make the rice porridge in a slow cooker. If I make it for breakfast porridge, I add 1/2 c sugar and 1/2 c heavy cream as well.
Rye crust:
1 c water
1 1/2 t salt
1 2/3 c rye flour
2/3 c all purpose white flour
Mix water in bowl, salt, stir, add flours slowly. It will be a sticky messy job. If too sticky to roll, just add a little more flour. Can make ahead and put in a ziploc bag and roll out when ready. Roll it into a long rope and then cut about a 3/4" piece off at a time to roll out thinly.
Directions:
Roll out crust in a thin oval shape. Place rice porridge in the middle.
Pinch sides of crust up around the filling.
Place on cookie sheets close together.
Bake at 375 or 400 depending on your oven, until light brown. When light brown, open your oven and lift up one to make sure the bottom isn't brown. They do not taste good if they are. On the stove top, melt a stick of margarine and some water in a kettle. Use tongs to remove each pastie and dunk it completely in the mixture. Prepare a couple of old towels laid out with wax paper on them. Place the dunked pastries on the wax paper and then wrap the wax paper and towel combination up over them to keep them warm. This process softens them.
For egg butter:
1 cube slightly softened margarine or butter
4 hard boiled eggs, chopped,
a tiny bit of salt since butter already has salt
Mash and mix together.
Serve on top of karjalan piirakka alone or with or cheese and/or lunch meat.
Spinach Dip(Marva Blatter)
1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread
DIRECTIONS
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread
DIRECTIONS
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
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