Recipes
Many of our members are excellent cooks or bakers. When we bring food to chapter meetings, you often hear ladies asking for recipes. Below are recipes from dishes brought to meetings. On the "Other Recipes" page are recipes submitted for a cookbook which never came to fruition.
Cindy's Diced & Went to Pimento Cheese Heaven
Yield: 3 ½ cups
6 ounces cream cheese (I use the lower fat version)
½ cup Vermont extra sharp white cheddar cheese, grated
¾ cup sharp cheddar cheese, grated
1 cup Monterrey jack cheese, grated
½ cup mayonnaise (DUKES!!! I use the low fat version.)
1 teaspoon red wine vinegar
4 ounces pimentos, chopped
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
1 dash hot sauce (or more)
Fresh ground black pepper, to taste
Using a mixer, beat cream cheese until soft. Add the remaining ingredients and beat until creamy and combined. Cover and refrigerate for an hour.
Yield: 3 ½ cups
6 ounces cream cheese (I use the lower fat version)
½ cup Vermont extra sharp white cheddar cheese, grated
¾ cup sharp cheddar cheese, grated
1 cup Monterrey jack cheese, grated
½ cup mayonnaise (DUKES!!! I use the low fat version.)
1 teaspoon red wine vinegar
4 ounces pimentos, chopped
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
1 dash hot sauce (or more)
Fresh ground black pepper, to taste
Using a mixer, beat cream cheese until soft. Add the remaining ingredients and beat until creamy and combined. Cover and refrigerate for an hour.
Anita's Cream Cheese Danish
(from Tish Hasty)
2 tubes crescent rolls
2 blocks cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla
1 egg, separated
1 cup powdered sugar
2-3 teaspoons milk
Mix the cream cheese, granulated sugar, vanilla and egg yolk. Place one tube of crescent rolls in the bottom of a greased 9' x 13” baking dish. Spread the cream cheese mixture on top of the crescent rolls. Place the other tube of crescent rolls on top of the cream cheese mixture. Brush the top of the crescent rolls with the egg white. Bake at 350 degrees for 20-25 minutes. Mix the powdered sugar and milk. Drizzle over the danish.
Notes from Anita: I used ½ cup sugar and 1 egg in the cheese mixture. I did not brush the pastry with egg white and low-fat cream cheese tastes just fine. The new crescent rolls in the sheet make this recipe even easier. Enjoy!
(from Tish Hasty)
2 tubes crescent rolls
2 blocks cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla
1 egg, separated
1 cup powdered sugar
2-3 teaspoons milk
Mix the cream cheese, granulated sugar, vanilla and egg yolk. Place one tube of crescent rolls in the bottom of a greased 9' x 13” baking dish. Spread the cream cheese mixture on top of the crescent rolls. Place the other tube of crescent rolls on top of the cream cheese mixture. Brush the top of the crescent rolls with the egg white. Bake at 350 degrees for 20-25 minutes. Mix the powdered sugar and milk. Drizzle over the danish.
Notes from Anita: I used ½ cup sugar and 1 egg in the cheese mixture. I did not brush the pastry with egg white and low-fat cream cheese tastes just fine. The new crescent rolls in the sheet make this recipe even easier. Enjoy!
Mimi Holland's Russian Tea from Mary Ruth Boman
Bring to a boil:
1 qt water
1 c sugar
Add:
1 family size tea bag
3 dozen whole cloves (I put them in a tea caddy.)
Boil for 2 minutes and remove the tea bag.
Add:
24 oz orange juice (not from concentrate)
24 oz canned pineapple juice
1 lemon, juiced
lemon rinds
Reheat and remove the rinds
Bring to a boil:
1 qt water
1 c sugar
Add:
1 family size tea bag
3 dozen whole cloves (I put them in a tea caddy.)
Boil for 2 minutes and remove the tea bag.
Add:
24 oz orange juice (not from concentrate)
24 oz canned pineapple juice
1 lemon, juiced
lemon rinds
Reheat and remove the rinds
Cheryl's 'I kinda followed a recipe' Guacamole
3 avocados, mashed (I used 8 avocado cups from Sam's Club.)
1/2 small onion, diced
2 romas tomatoes, diced
3 T cilantro, chopped
2 garlic cloves, diced
juice of 1 lime (I used 1/2, since my lime was large and juicy.)
1/2 t salt
3 avocados, mashed (I used 8 avocado cups from Sam's Club.)
1/2 small onion, diced
2 romas tomatoes, diced
3 T cilantro, chopped
2 garlic cloves, diced
juice of 1 lime (I used 1/2, since my lime was large and juicy.)
1/2 t salt
Janice's 'I'm cleaning out the refrigerator' quiche ;)
from Aimee at https://www.foodbanjo.com/spring-quiche-bacon-peas/
Quiche with Bacon and Peas
Servings: 8
Calories: 359kcal | Carbohydrates: 22g | Protein: 12g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 451mg | Potassium: 214mg | Fiber: 2g | Sugar: 3g | Vitamin A: 833IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 2mg
from Aimee at https://www.foodbanjo.com/spring-quiche-bacon-peas/
Quiche with Bacon and Peas
Servings: 8
- 1 refrigerated pie crust the roll-out kind
- 4 large eggs
- 1 cup heavy cream
- ½ cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 5 strips thin-cut bacon if using thick-cut, use 3 slices
- ½ cup chopped shallots
- ½ cup frozen or fresh peas
- ½ cup chopped green onions
- 1 cup grated sharp cheddar cheese
- Thaw the refrigerated pie crust and press into an 11 inch tart pan.
- Follow the directions on the refrigerated pie crust for blind baking the crust. You want a fully baked crust, not a par-baked crust.
- Once the crust is baked, removed from the oven, and cooling, start to prepare the mixture. In a medium bowl, whisk together the eggs, cream, flour, salt, and pepper. Set aside.
- Chop up the 5 strips of bacon into small pieces. In a medium skillet over medium heat, cook the bacon until bacon is done and still chewy. Remove from pan, drain on paper towels and set aside.
- Add the chopped shallots to the pan and cook until caramelized. Drain the shallots on a paper towel to remove any grease.
- To the baked crust, add the bacon and shallots, spreading over the bottom of the crust evenly. Next, add the peas, green onions, and then the cheddar cheese. Carefully pour the egg mixture over the other ingredients.
- Bake at 375 degrees for 20-25 minutes, until quiche is set.
- Remove from oven and cool for 10 minutes before slicing and serving.
Calories: 359kcal | Carbohydrates: 22g | Protein: 12g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 451mg | Potassium: 214mg | Fiber: 2g | Sugar: 3g | Vitamin A: 833IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 2mg