Creamy Lemonade Pie

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Chutney Chicken Salad

To print a copy of this recipe, click HERE.

MVQU Member Recipes

Recipes from the Kitchen of Lynn Miller

Ham and Cheese Mini Quiches

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        Green Bean Salad
         
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        Easy Oreo Truffles

        Click HERE to see and print the recipe                                 

Lynn's Broccoli Salad

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Lynn’s Broccoli Salad 

(first appeared in a  Stars and Stripes  2003 edition as Sharon’s Broccoli Salad, but I don’t know Sharon)

[Important to start the night before and refrigerate overnight.]

1 quart broccoli florets (about 1 medium head) finely trimmed, okay to use stem if it is peeled and cut to bite sized pieces

½ -1 finely chopped red onion, depending on amount of broccoli

¾ cup raisins, steeped in boiling water for 10 min. then thoroughly drained  (Note: can use craisins for all or part)

¾ cup salted dry roasted peanuts (can also use dry roasted almonds)

___

1 cup mayonnaise

½ cup sugar

2 Tablespoons  red wine vinegar

Curry powder to taste (Note: original recipe called for ¼ teaspoon, but I use several Tablespoons, so it depends on taste.  Flavor of curry intensifies the next day)

___

8 slices bacon, fried crisp and crumbled

Mix first 4 ingredients and refrigerate overnight. Combine next four ingredients to make dressing and refrigerate overnight separate from the broccoli mix.  Next day, fry and crumble bacon and assemble salad.  This makes extra salad dressing, so use according to taste and save the rest for a spinach salad. 

Yummy Southern Chicken Salad by Ro Coller

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Yummy Southern Chicken Salad

1 ½ lbs. Cooked, diced chicken (about 2 cups)

1 cup chopped celery

½ cup finely chopped onion

¼ cup sweet pickle relish

2/3 cup red seedless grapes cut in fourths

½ cup roughly chopped pecans

Salt and pepper to taste

Dressing: 1/3 cup each mayonnaise, Miracle Whip and sour cream

Mix all together and serve on a bed of field greens.

Enjoy,

Ro Coller

Veggie Squares

Turn this recipe into your own creation by using your own combination of vegetables.

2 (8-count) packages crescent roll dough
16 ounces cream cheese, softened
1/2 C. mayonnaise
1/2 C. sour cream
1 (1-ounce) envelope ranch salad dressing mix
1 bunch broccoli
1/2 head cauliflower
1 bunch green onions
8 Roma tomatoes
1 C. finely shredded Cheddar cheese
1 C. finely shredded Monterey Jack cheese

Open the roll dough and separate into rectangles.  Arrange the rectangles on a baking sheet to form one large rectangle, pressing the edges and perforations to seal.  Bake at 350 degrees for 8 to 10 minutes or until golden brown.  Let stand until completely cooled.
Combine the cream cheese, mayonnaise and sour cream in a mixing bowl and beat until smooth and creamy.  Add the salad dressing mix and beat until well blended.  Spread the mixture over the cooled crust.
Cut the broccoli and cauliflower into small pieces, slice the green onions and seed and chop the tomatoes.  Layer the vegetables over the cream cheese mixture and sprinkle with the cheeses.  Cover with plastic wrap.  Refrigerate for 4 hours or overnight.  Cut into squares.
Yield:  4 dozen

This recipe is from “The Keepsake Quilting Cookbook” of 2001.

Turkey Tea Sandwiches

Turkey Tea Sandwiches 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Ingredients Scallion cream cheese:
3/4 pound (12 ounces) cream cheese, room temperature
1/2 cup minced scallions (white and green parts)
Pinch kosher salt
Pinch freshly ground black pepper

Sandwiches: 1 loaf dense raisin-nut bread,
unsliced 8 thin slices fresh or smoked turkey breast
Fresh basil leaves

Directions For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.

For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)

Lay out 8 slices of bread and spread them all with a thin layer of scallion cream cheese. Place a single layer of turkey on half the slices, cutting the edges to fit the bread. Place the basil leaves randomly on top of the turkey. Top with the other 4 slices of bread, cream cheese side down.
Lay the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm. Place the sandwiches on a cutting board and, with a very sharp knife, cut off the crusts. Cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.

Note: When I made these sandwiches for the meeting, I did not have any basil leaves, so I used pesto. Works well. I also bought the raisin nut bread at Harris Teeter's. Mary Downey

Peach Melba Shortbread Bars

Peach Melba Shortbread Bars

(makes 1 ½ to 2 dozen bars)

2 cups all-purpose flour
½ cup granulated sugar
¼ tsp salt
1 cup cold butter
1 cup peach preserves
6 tsp. raspberry preserves
½ cup sliced almonds

garnish: powdered sugar

1. Preheat oven to 350 degrees. Combine first 3 ingredients in a medium bowl. Cut in butter with a pastry blender until crumbly. Reserve 1 cup flour mixture.

2. Lightly grease an 11- x 7-inch or 9-inch square pan. Press remaining flour mixture onto bottom of prepared pan.

3, Bake at 350 degrees for 25 to 30 minutes or until lightly browned.

4. Spread peach preserves over crust in pan. Dollop raspberry preserves by ½ teaspoonfuls over peach preserves. Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds.

5. Bake at 350 degrees for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars. Garnish, if desired

Compliments of Anne Guenther

Chutney Chicken Salad and Cream Puffs

Chutney Chicken Salad

1 1/2 lbs. cooked, diced chicken (about 2 cups)

1 cup chopped celery

3 green onions, thinly sliced

1/2 cup slivered almonds

2 teaspoons finely minced fresh ginger

1 cup golden raisins

1/2 to 1 cup coconut

Dressing:

1/2 cup mayonnaise

1/4 cup sour cream

1/2 small jar mango chutney

1 Tablespoon lemon juice

1 teaspoon curry powder

Place first seven ingredients in medium bowl. Mix dressing ingredients together and add to bowl. Mix together and refrigerate for at least an hour to let flavors blend.

Cream Puffs

2 cups water

1 cup butter

2 cups flour

8 eggs

Preheat oven to 400 degrees.

Bring water/butter to simmer. Add flour and whisk briskly. Add eggs.

Drop by 1/4 cupfuls on ungreased baking sheet.

Bake 35-40 minutes. Remove tops, scoop out goo and fill.

Makes 24.

Chocolate Carmel Bars Recipe

Recipe from The New Elegant But Easy Cookbook

Ingredients:

BASE
2 sticks unsalted butter, softened
½ cup superfine sugar
2 ¾ cups cake flour, sifted
2/3 cup lightly toasted pecans, finely chopped

FILLING
2 sticks of unsalted butter
½ cup superfine sugar
1 14 oz. can sweetened condensed milk
¼ cup Lyle’s Golden syrup

TOPPING
8 oz. bittersweet chocolate
1 stick unsalted butter
4 tsp. water
1 Tbs. light corn syrup
½ cup toasted pecans, very finely chopped

Directions:

Preheat oven to 325 degrees.

To make the base, cream 2 sticks of butter with ½ cup sugar until light and fluffy. Gradually mix in the flour and pecans and knead until smooth. Press evenly into the bottom of a 9x13-inch metal baking pan. Bake for 20 to 25 minutes, until light golden. Remove from the oven and let cool on a wire rack in the pan.

To make the filling, combine the butter, sugar, condensed milk and syrup in a small, heavy-bottomed saucepan. Cook over low heat, stirring, until the butter is melted and smooth. Bring to a boil and cook 3 to 5 minutes, stirring constantly. The mixture should be the color of caramel. Have a whisk and a small amount of cold water ready. If the mixture shows signs of separating, you can save it by removing the pan from the heat and immediately whisking in a few teaspoons of water. Pour the hot filling over the cooled base, tilting the pan to make sure the surface is entirely covered, and let cool completely.

To make the topping, combine the chocolate, butter, water and the corn syrup in the top of a double boiler over gently simmering water. Stir constantly until the chocolate mixture melts and becomes smooth and shiny. Pour quickly over the cooled filling and tilt the pan to get an even layer of chocolate over the entire surface. Sprinkle with the pecans. Refrigerate at least several hours, preferably overnight.

Note from Lynn:
I found Lyles Golden Syrup at Shoppers Food Warehouse.

Caramel Apple Dip Recipe

Ingredients:
Whipped Cream Cheese (12 oz)
½ cup sugar
Caramel Apple Dip
Heath or Skor bars

Directions:
Mix together cream cheese and sugar. Spread in deep plate.
Pour Caramel Apple Dip on top to cover cream cheese.
Sprinkle top with crushed butter brickle choc.covered candy
(I use Heath bars or Skor bars)

Serve with apple wedges of your choice.

Notes from Patricia:

I use Sugar in the Raw - for more texture. You don't really need the sugar, so try without. The Caramel Apple Dip is by Tia Marzetti - and found in the fresh produce section of the market. I buy heath bars - freeze them in a ziploc bag - then hammer or crush when needed. . .but heath has just come out with a bag of already crushed candies - found in the baking aisle.

Don't cut the apples too thin - they will break. . .sprinkle with lemon juice to prevent turning brown.

Ellen's Apple Dip

Ingredients:

8 oz cream cheese, softened
3/4 cup brown sugar
1 teaspoon vanilla
1 cup crushed peanuts

Instructions

Mix all together and serve with sliced apples.

Charleston Coconut Pie (with Splenda or Sugar) - Agnes Purcell

This pie makes its own crust.

Ingredients:

• 4 eggs, beaten
• 1/2 cup self-rising flour
• 1 1/3 cups sugar or splenda granula
• 1/2 stick butter or margarine, melted
• 2 cups milk 
• 1 teaspoon vanilla
• 1 7 ounce bag coconut

Directions:

Preheat oven to 350 degrees.
Beat all ingredients together
Pour into a greased 10-inch pie plate.
Bake 45 minutes.

Note:Though the filling seems unsettled, do not cook pie any longer. Refrigerate it, and it will settle without spoiling its creamy consistency.

Cool before serving

Recipes from Lynn E.

Lynn writes:

At the last MVQU meeting, I made some of the snacks and several individuals requested recipes. So, I finally managed to get them typed out and here they are. One of the recipes -- the radish spread -- was one that I had made earlier in the year, and some had requested that recipe as well.

So, here they are!

RADISH FILLING FOR ENDIVE OR AS A SPREAD FOR CRACKERS
8 radishes
8 oz. room temperature cream cheese
1 Tb. Finely chopped parsley or green part of one scallion
1 Tb. Fresh lemon or lime juice

Put radishes into food processor and process until very fine. Squeeze out excess liquid. Best way is to use paper towels. Mix dried radishes with the remaining ingredients and serve on endive or on crackers.

CURRIED CHICKEN BALLS
2 cup cooked chicken minced
8 oz. cream cheese
4 Tbs. mayonnaise
1 Tbs. curry powder
2 Tbs. chutney
3 Tbs. scallions, minced
1 cup chopped toasted almonds
1 tbs. salt
¼ tsp. freshly ground pepper
1 cup toasted coconut

Mix together the cream cheese and the mayonnaise. Add the remaining ingredients except for the coconut. Roll mixture in 1 inch balls. Roll in toasted coconut. Serve with toothpicks.

Quilter's Recipes

Beth’s Lemon Angel Trifle

1 large angel food cake
1 envelope unflavored gelatin
½ cup cold water
¾ cup lemon juice
1 ¼ cups sugar
6 eggs, separated
2 Tble. grated lemon rind
2 cups heavy cream
1 pint strawberries, sliced and lightly sugared

Break angel food cake into walnut size and put in large bowl. (I “peel” all the brown off the cake before I tear it into pieces.)

Sprinkle gelatin over water in a small bowl.

In top of a double boiler, mix lemon juice with ½ cup of sugar, egg yolks and lemon rind. Stir and cook over hot water until thick. Remove from heat and stir in gelatin mixture. Set aside to cool.

Beat egg whites until foamy. Gradually beat in remaining ¾ cup sugar until mixture is stiff. Fold into yolk mixture.

Beat one cup cream until stiff and fold into yolk mixture. Fold mixture into bowl with cake pieces.

Place in a 10 inch springform pan. Refrigerate for several hours or overnight.

When ready to serve, beat remaining 1 cup cream until stiff. Decorate top with cream and serve with strawberries.

Yield: 12 servings

Submitted by Beth Smith

Lynn's Sweet Kugel

(preheat oven to 350)

1/2 to 3/4 package egg noodles, cooked according to package directions

1 cup softened butter

1 cup sour cream

1 cup softened cream cheese

1 cup sugar

8 eggs

2 teaspoons almond flavoring

Optional: 1 cup golden raisins, soaked in liquid of your choice (I used Amaretto, but you can use apple juice, orange juice, rum, or water with almond flavoring added)

Optional: Demerara sugar for topping

Cook noodles as directed, drain and set aside. Mix together softened butter, sour cream and cream cheese till smooth. Add sugar and mix again till creamy smooth. Add eggs, one at a time, mixing well after each addition. Add almond flavoring, stir well, and then add noodles. Stir to make sure the noodles didn't clump up. If using raisins, drain and add to mix, stirring gently.

Pour into greased baking dish ( at least 9x12, or lasagna sized). I topped mine with demerara sugar (like raw brown sugar used for coffee...very large crystals, not regular brown sugar), but this is not usually part of the recipe.

Bake at 350 for 50-60 min. It should be lightly browned around the edges and firm like cheesecake, but not overcooked.

Kugel is a very traditional Jewish recipe with many variations. This dish can be served for brunches, snacks, and for dessert. I like leftovers for breakfast. It can be served hot from the oven (harder to cut into squares) or cooled or at room temperature.

Submitted by Lynn Miller

Recipes

Mary’s Greek Salad

(from Mary Stauss)

(serves 10-12)
2 packages Near East Original Plain Couscous
2 Cups chicken broth (I use low sodium)
1 to 1½ tsp. fresh ground black pepper
4 TBS. lemon juice (plus zest)
6 TBS. olive oil
2 cups grape tomatoes
1 to 1½ dried basil
1 cup diced green onions (whites and most of the green)
1 cup pitted black or Greek olives
11/2 cups crumbled feta cheese

Bring 2 cups chicken broth to boil. Stir in Couscous; cover. Let stand fie minutes. Fluff lightly with fork.

Add all ingredients except the feta cheese. Chill four hours or overnight. Stir in feta cheese and add kosher salt to taste just before serving.

Dotty's Apricot Bread

(from Dotty Eisenhour)

1 1/2 cups dried apricots cut into bite size pieces

1/2 cup butter

1 cup sugar

2 eggs

3/4 cup orange juice

2 cups sifted flour

3 teaspons baking power

1/4 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon grated orange rind

1 cup chopped nuts (optional)

Soak apricots in water for 30 minutes. Drain. Cream butter and sugar. Beat eggs and add alternately to butter mixture with orange juice. Add dry ingredients. Add apricots, orange rind, and nuts. Pour into greased 9 x 5 loaf pan. Bake at 350 for 1 1/2 hours.

Dotty's Almond Poppy Seed Bread

(from Dotty Eisenhour)

3 eggs

1 1/8 cups veg oil

1 1/2 cups milk

2 1/3 cups sugar
3 cups flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1 1/2 tablespoons poppy seeds

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons butter extract (do not substitute melted butter)

1 1/2 teaspoons almond extract

Glaze

1/4 cup orange juice

3/4 cup sugar

1/2 teaspoon butter extract
1/2 teaspoon almond extract

1/2 teaspoon vanilla

Mix eggs, oil milk and sugar until blended. Add flour, salt and baking powder. Mix well. Add extracts and poppy seeds. Pour into greased pans (this recipe will make two pans of bread). Bake at 350 for 1 hour or until toothpick comes out clean. Cool for 5 minures and then pour glaze over bread and continue to cool. Remove from pans. Freezes well.

Paula's Three Cheese Ball

(from Paula Golden)

The recipe for the Three Cheese Ball (graciously shared by Marion Stein to Paula) that Paula Golden brought to the Mt. Vernon workshop with Barbara Olson follows:

(1) 3 oz. Cream Cheese

1 wedge Blue Cheese
1 jar Borden's very sharp cheese spread (Old English)

1 can pecans
2 cloves garlic
parsley

In mixing bowl combine cream cheese, blue cheese and Borden's cheese spread. Sprinkle chopped garlic on top. Let stand an hour at room temperature. Adding 3 tablespoons chopped pecans, blend well. Chill for easy handling. To remaining chopped pecans add 3 tablespoons parsley and spread on waxed paper. When cheese is chilled, form into ball and roll in chopped pecans and parsley. Wrap in foil and refrigerate.

Dotty's Quiche

Many of you asked for Dotty Eisenhour's quiche dish which she brought to the February Business Meeting.

From the Washington Post, 1983

3 eggs beaten

1 C whipping cream

1/2 t basil, marjoram

salt and pepper to taste

1/2 lb. swiss cheese grated

unbaked pie crust

Combine eggs and cream, add spices and stir. Place cheese in bottom of crust. Pour on liquid. Bake at 350 for 40 minutes or until firm. You can also add spinach, bacon, ham, etc. Very easy!

Holiday Luncheon Recipes

Barbara Elder's Cashew Shortbread

1 cup butter (2 sticks), softened

2 cups unbleached white flour

1/2 cup (packed) light brown sugar

1/4 tsp salt

3 Tbs granulated sugar

1/2 tsp baking powder

1 cup finely minced cashews

1. First you have to grind the cashews. We use unsalted "raw" cashews (actually they're not really raw, that would be poisonous --they're dry roasted I think). I dump about 1-1/4 cups into the food processor and smash 'em up pretty good, then measure out one cup, which will be almost all of 'em.
2. Soften the butter, about 30 seconds in the nuker or however you prefer.
3. Beat butter and sugars in large bowl at high speed for about 3 minutes.
4. Stir in the cashews
5. Sift the flour, salt, and baking powder directly into the bowl (hooray, no other bowl to mess up).
6. Mix the dough with your hands, doing it quickly as can, until it holds together.
7. Somewhere in here, depending on how long your oven takes to heat, turn it on at 375 degrees. 8. On floured surface, roll dough until 1/4"- 1/2" thick.
9. I just cut 'em into squares/rectangles, but you can use cutters and do simple shapes.
10. Put on ungreased (hooray) cookie sheet.
11. Bake 10-12 minutes at 375, or until lightly browned on the bottom (you have to take 'em out of oven and sorta turn one of 'em over to find this out).
12. They're really hot! Let 'em cool 10 minutes or more before eating or putting on serving plate.
NOTE 1: this was originally from a totallymarvelous cookbook copyrighted 1982 and 1995-- "The Enchanted Broccoli Forest" by MollieKatzen. (Ten Speed Press, Berkeley CA)
NOTE 2: my adaptation (above) is for shortbread lovers, who will think it's fabulous! Those who aren't into shortbread will wonder what the fuss is about

Tammy Fletcher's BLT Pasta Salad

1 lb bow-tie pasta
salt
2 tablespoons olive oil
8 oz bacon cut into 1 inch pieces (I used bacon bits)

1/2 cup regular or reduced fat mayonaise

1 tablespoon white wine vinegar

1 cup grated Parmesan cheese, preferably Parmigiano-Reggiano, divided

1 teaspoon ground pepper

4 cups grape tomatoes cut lengthwise

1 cup chopped sweet red onion

1 1/2cups cleaned stemmed coarsely chopped arugula

Boil pasta until al dente stage, drain and toss with olive oil. Fry bacon until crisp and drain on paper towels. Mix mayo, vinegar, 1/2 of the cheese and pepper together. Toss well to coat the pasta with the dressing and add bacon, tomatoes, onion, arugula and cheese .

Pat Alfredson's Sauerkraut Salad

1 qt. sauerkraut, well rinsed and drained 1 onion, diced
1 carrot or pepper, diced 1 cup diced celery
1 cup sugar ½ cup vinegar
½ cup oil

Combine the sauerkraut, celery, onion, and carrot/pepper. Separately combine sugar and vinegar and bring to a boil until clear. When the sugar mixture is cool, add it to the sauerkraut mixture and mix well. Pour in oil and stir. Let stand in the refrigerator for at least 24 hours; 2 days is better. This will keep in the refrigerator for a month. Lois Altz says she serves it with meatballs on the side as a meal.

Caramel Popcorn

Many of you asked for this yummy treat that QU President Diane Kirkhart brought to the October Business Meeting. Diane says that it tastes best when served just out of the oven.

CARAMEL POPCORN

1 cup unpopped popcorn
2 sticks butter or margarine
2 cups packed brown sugar
½ cup corn syrup (light or dark)
1 teaspoon salt
½ teaspoon baking soda

Pop popcorn.
Melt butter, add sugar, syrup and salt. Cook over medium high heat until firm ball stage (about 238 degrees on candy thermometer) hard ball stage is ok too.

Remove from heat and add baking soda (it will fizz and expand a bit).

In a big aluminum turkey pan (disposable) pour caramel over popped corn and stir until well covered.

Bake at 250 degrees for 45 minutes stirring every 15 minutes.

Pour out onto waxed paper and let cool.

Marmalade Meatballs

Mary Kelleher brought this dish to the Spring Luncheon and many of you asked for the recipe. She says this is very easy to make.

2 pounds fully cooked frozen meatballs
1 16 ounce Catalina salad dressing
1 cup orange marmalade
3 tablespoons Worcestershire sauce
1/2 teaspoon red pepper flakes

Place frozen meatballs in the insert of a slow cooker. In a bowl, mix together the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2 to 3 hours.