8-10 med sized potatoes
1 lb diced smoked sausage
1 small onion, chopped
1 clove minced garlic
3/4 c sour cream
1/2 c chicken broth
1/4 c grated cheddar cheese
oregano, parsley, salt & pepper
Boil potatoes. Cook onions, garlic & sauage in frying pan. Mash potatoes with sour cream and chicken broth, using as much broth as necessary to make potatoes light and fluffy. Spoon 1/2 potato mixture in greased 2L casserole dish. Spoon sausage mixture over potatoes. Cover with remaining potatoes. Sprinkle with grated cheese & seasonings. Bake at 350F uncovered for 15 min.
Thursday 23 June 2011
Autumn Dinner Salad (Sandra)
salad:
2 Tbsp butter
1/2 c chopped walnuts
3 tbsp brown sugar
mixed greens
1 apple & 1 pear, cored & sliced
alfalfa sprouts
3 green onions, chopped
3oz crumbled blue cheese
dressing
1 tsp dry mustard
1/2 tsp seaoned salt
1/4 tsp pepper
3 Tbsp balsamic vinegar
1/2 tsp onion powder
1 clove minced garlic
3/4 c olive oil
Mix dressing ingredients and let stand at least one hour. Melt butter in skillet, add walnuts & brown sugar. Saute until nuts are caramelized. Toss salad ingredients together, reserving half the nuts & cheese for garnishing. Toss with dressing, garnish and serve.
2 Tbsp butter
1/2 c chopped walnuts
3 tbsp brown sugar
mixed greens
1 apple & 1 pear, cored & sliced
alfalfa sprouts
3 green onions, chopped
3oz crumbled blue cheese
dressing
1 tsp dry mustard
1/2 tsp seaoned salt
1/4 tsp pepper
3 Tbsp balsamic vinegar
1/2 tsp onion powder
1 clove minced garlic
3/4 c olive oil
Mix dressing ingredients and let stand at least one hour. Melt butter in skillet, add walnuts & brown sugar. Saute until nuts are caramelized. Toss salad ingredients together, reserving half the nuts & cheese for garnishing. Toss with dressing, garnish and serve.
Erma's Blue Cheese Appetizers
2 Tbsp butter
2 Tbsp crumbled blue cheese
1 pkg refrigerated biscuits
Preheat oven to 450F. Melt butter, add cheese, stirring until smooth. Cut uncooked biscuits into quarters. Place in a 9x9 pan, touching together. Pour cheese mixture over top. Bake 10 min. Serve warm.
2 Tbsp crumbled blue cheese
1 pkg refrigerated biscuits
Preheat oven to 450F. Melt butter, add cheese, stirring until smooth. Cut uncooked biscuits into quarters. Place in a 9x9 pan, touching together. Pour cheese mixture over top. Bake 10 min. Serve warm.
Grandma's Asparagus Roll-ups
16 fresh asparagus spears
16 slices sandwich bread, crusts removed
8oz pkg softened cream cheese
8 bacon strips, cooked & crumbled
2 Tbsp miced chives
1/4 c melted butter
3 Tbsp grated parmesan cheese
Place asparagus in a skillet with a samll amount of water, cook until tender-crisp (6-8 min). Flatten bread with a rolling pin. Combine cream cheese, bacon, chives and spread one Tbsp on each slice of bread. Top with asparagus spear. Roll up tightly and place seam side down on a greased baking sheet. Brush with melted butter and sprinkle with parmesan cheese. Cut roll-ups in half. Bake at 400F for 10-12 min or until lightly browned. Makes 32.
16 slices sandwich bread, crusts removed
8oz pkg softened cream cheese
8 bacon strips, cooked & crumbled
2 Tbsp miced chives
1/4 c melted butter
3 Tbsp grated parmesan cheese
Place asparagus in a skillet with a samll amount of water, cook until tender-crisp (6-8 min). Flatten bread with a rolling pin. Combine cream cheese, bacon, chives and spread one Tbsp on each slice of bread. Top with asparagus spear. Roll up tightly and place seam side down on a greased baking sheet. Brush with melted butter and sprinkle with parmesan cheese. Cut roll-ups in half. Bake at 400F for 10-12 min or until lightly browned. Makes 32.
Zucchini Pecan Loaf (Sandra)
3 eggs
2 1/2 c sugar
1 c oil
2 1/2 c grated zucchini (skins on)
3 c flour
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 c chopped pecans
Beat eggs, sugar and oil together. Stir in zucchini. Mix dry ingredients together and add to wet ingredients. Stir in nuts. Pour into 2 greased loaf pans and bake 325F for about an hour.
2 1/2 c sugar
1 c oil
2 1/2 c grated zucchini (skins on)
3 c flour
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 c chopped pecans
Beat eggs, sugar and oil together. Stir in zucchini. Mix dry ingredients together and add to wet ingredients. Stir in nuts. Pour into 2 greased loaf pans and bake 325F for about an hour.
Chicken & Red Pepper Jelly Appetizer Wraps (Sandra)
1 c chopped cooked chicken
1/2 c cheddar cheese, grated
1/3 c chopped green onion
1/3 c chopped red pepper
125g cream cheese (1/2 a brick)
2 Tbsp sour cream
1 Tbsp red pepper jelly
4 tortillas (9 inch)
Combine all filling ingredients and spread over tortilla. Roll up and chill for 1-2 hours. Slice each wrap into 8 pieces and chill until serving time. (makes 32 pieces).
1/2 c cheddar cheese, grated
1/3 c chopped green onion
1/3 c chopped red pepper
125g cream cheese (1/2 a brick)
2 Tbsp sour cream
1 Tbsp red pepper jelly
4 tortillas (9 inch)
Combine all filling ingredients and spread over tortilla. Roll up and chill for 1-2 hours. Slice each wrap into 8 pieces and chill until serving time. (makes 32 pieces).
Tuesday 21 June 2011
Curried Chicken Naan Taco (Sandra)
2 1/2 c cooked, chopped chicken
1 c chickpeas
1/2 c diced sweet red pepper
1 green onion, sliced
2 Tbsp dried cranberries
1/2 c coconut milk
2 Tbsp orange juice
1 tsp brown sugar
1 tsp curry powder
1/2 c coarsely chopped, salted cashews
4 naan bread
2 c baby spinach
1 c thinly sliced cucumber
1/2 c toasted coconut
1/4 c chopped cilantro
Toss first 5 ingredients until combined. Stir next 4 ingredients and pour over chicken mixture. Cover and chill for at least one hour or up to 1 day. When ready to serve, stir in cashews. Warm naan bread. Put chicken mixture on one side of naan bread, top with cucumber, spinach, coconut & cilantro. Fold bread over. (We did ours open faced and just ate it with a knife & fork, which was a bit easier).
1 c chickpeas
1/2 c diced sweet red pepper
1 green onion, sliced
2 Tbsp dried cranberries
1/2 c coconut milk
2 Tbsp orange juice
1 tsp brown sugar
1 tsp curry powder
1/2 c coarsely chopped, salted cashews
4 naan bread
2 c baby spinach
1 c thinly sliced cucumber
1/2 c toasted coconut
1/4 c chopped cilantro
Toss first 5 ingredients until combined. Stir next 4 ingredients and pour over chicken mixture. Cover and chill for at least one hour or up to 1 day. When ready to serve, stir in cashews. Warm naan bread. Put chicken mixture on one side of naan bread, top with cucumber, spinach, coconut & cilantro. Fold bread over. (We did ours open faced and just ate it with a knife & fork, which was a bit easier).
Blue Cheese Bacon Stuffed Mushrooms (Sandra)
3 strips bacon
6 large mushrooms
1 Tbsp butter
1/2 onion, diced
1 clove minced garlic
3 oz cream cheese
3 oz blue cheese
1/3 c bread crumbs
Cook bacon until crispy. Remove stems from mushrooms, chop & set aside. Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion & garlic. Cook 15-20 min. Preheat oven to 350F. Place onion mixture, bacon, cream cheese, blue cheese, bread crumbs in a blender and mix until roughly chopped & evenly combined. Stuff mixture into mushroom caps and place on greased baking sheet. Bake until lightly browned, 10-15 min.
6 large mushrooms
1 Tbsp butter
1/2 onion, diced
1 clove minced garlic
3 oz cream cheese
3 oz blue cheese
1/3 c bread crumbs
Cook bacon until crispy. Remove stems from mushrooms, chop & set aside. Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion & garlic. Cook 15-20 min. Preheat oven to 350F. Place onion mixture, bacon, cream cheese, blue cheese, bread crumbs in a blender and mix until roughly chopped & evenly combined. Stuff mixture into mushroom caps and place on greased baking sheet. Bake until lightly browned, 10-15 min.
Raspberry Mocktail (Sandra)
1/4 c frozen raspberries
5 torn mint leaves
1/2 oz lime juice
1/2 oz maple syrup
3 oz white cranberry juice
Shake and strain into a tall glass filled with ice. Garnish with mint. Serves one.
5 torn mint leaves
1/2 oz lime juice
1/2 oz maple syrup
3 oz white cranberry juice
Shake and strain into a tall glass filled with ice. Garnish with mint. Serves one.
Coconut Lime Mousse with Fresh Berries (Sandra)
3/4 c shredded, sweetened coconut
3 large limes
250g tub mascarpone cheese
3/4 c icing sugar
1 c whipping cream
2 c fresh berries (any combo)
1 tsp white sugar
Toast coconut ina dry frying pan until golden, then cool completely. Finely grate zest from 2 limes. Squeeze out 1/4 c juice from the limes and set aside.. In a large bowl, beat mascarpone with icing sugar until creamy. Beat in lime juice. Beat whipping cream until it forms stiff peaks. Stir 1/3 of whipped cream into mascarpone mixture. Fold in remaining cream. Fold in 1/2 c coconut and most of lime zest (save some for garnishing). Spoon into parfait or wine glasses. Mixture will keep refrigerated for one day. Place berries in a bowl, add a squeeze of lime juice and 1 tsp sugar, stir lightly. Let stand for approx 10 min then spoon over mousse. Sprinkle with remaining coconut and lime zest. (I added 2 chocolate "cigar-type" cookies to each wine glass as well). Makes 6 servings (or one honkin' big one- it's that good :)
3 large limes
250g tub mascarpone cheese
3/4 c icing sugar
1 c whipping cream
2 c fresh berries (any combo)
1 tsp white sugar
Toast coconut ina dry frying pan until golden, then cool completely. Finely grate zest from 2 limes. Squeeze out 1/4 c juice from the limes and set aside.. In a large bowl, beat mascarpone with icing sugar until creamy. Beat in lime juice. Beat whipping cream until it forms stiff peaks. Stir 1/3 of whipped cream into mascarpone mixture. Fold in remaining cream. Fold in 1/2 c coconut and most of lime zest (save some for garnishing). Spoon into parfait or wine glasses. Mixture will keep refrigerated for one day. Place berries in a bowl, add a squeeze of lime juice and 1 tsp sugar, stir lightly. Let stand for approx 10 min then spoon over mousse. Sprinkle with remaining coconut and lime zest. (I added 2 chocolate "cigar-type" cookies to each wine glass as well). Makes 6 servings (or one honkin' big one- it's that good :)
Potato Salad With Blue Cheese Dressing (Sandra)
salad:
1 1/2 lb potatoes
2 Tbsp lemon juice
3 strips bacon
1 diced red pepper
2 green onion, sliced
dressing:
1/3 c mayo
1/4 c sour cream
2 Tbsp lemon juice
a few dashes hot pepper sauce
3/4 c crumbled blue cheese
2 chopped green onion
salt & pepper to taste
Cut potatoes into bite sized chunks and boil until tender (peeled or unpeeled). While potatoes are still hot, toss with lemon juice. Meanwhile, cook bacon until crispy, then crumble. Stir dressing ingredients together and combine with cooled potatoes. Add bacon, red pepper and green onions.
1 1/2 lb potatoes
2 Tbsp lemon juice
3 strips bacon
1 diced red pepper
2 green onion, sliced
dressing:
1/3 c mayo
1/4 c sour cream
2 Tbsp lemon juice
a few dashes hot pepper sauce
3/4 c crumbled blue cheese
2 chopped green onion
salt & pepper to taste
Cut potatoes into bite sized chunks and boil until tender (peeled or unpeeled). While potatoes are still hot, toss with lemon juice. Meanwhile, cook bacon until crispy, then crumble. Stir dressing ingredients together and combine with cooled potatoes. Add bacon, red pepper and green onions.
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