Class Recipes

Here are a few recipes that various class members were kind enough to share. Thanks for the contribution guys! Bon appetite!

Strawberry Salad Recipe
(from the kitchen of Rosa Coval)
(served at the Thanksgiving Dinner November 2001)

1 ½ cups sliced almonds
¾ cup sugar
2 heads romaine lettuce, torn
1 8oz bag of cubed cheese
2 pints strawberries sliced
Poppy seed dressing (see recipe below)

Combine the almonds and sugar in saucepan, cover over medium heat until sugar begins to melt and the almonds turn light brown, stirring constantly. Spread on a sheet of foil, let stand until cool, break into bite size pieces.

Mix Romaine, cheese, strawberries and almonds in a salad bowl. Drizzle with poppy seed dressing.

Dressing:
½ cup salad oil
1/3-cup apple cider vinegar
1 tsp. Dry mustard
½ cup sugar
1 ½ tsp. Poppy seeds
¼ tsp. Minced onion

Combine the salad oil, sugar, cider vinegar, poppy seeds, and dry mustard and minced onion in a jar with tight-fitting lid. Cover the jar and shake to mix, put in the refrigerator until ready to serve.

Ham'n Eggs Brunch Braid
from the kitchen of Soraya McDonnell
(served June small group breakfast)

Preheat oven to 375 degrees F. Place cream cheese and milk in a bowl. Microwave on High 1 minute. Whisk until smooth. Separate 1 egg; reserve egg white. Add the yolk and remaining 7 eggs, salt and black pepper to bowl. Whisk to combine. Chop bell pepper. Add bell pepper and onions to egg mixture. Melt butter in frying pan over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat.

Unroll 1 package of crescent dough; do not separate. Arrange longest side of dough across width of a rectangle baking sheet. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of baking sheet, cut dough into strips 1 1/2 inches apart, 3 inches deep (there will be 6 inches in the center for the filling). Arrange ham evenly over middle of dough. Spoon eggs over ham. Shred cheddar cheese over eggs. To braid, lift strips of dough across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Brush lightly beaten egg white over dough. Bake 25-28 minutes or until deep golden brown. Cut into slices.

Chocolate/Peanut Crunch
from the kitchen of Linda Griffin
(served at the Starlight Concert, June 2001)

1 Package of saltine crackers
2 sticks of butter
1 cup sugar
1 (10 or 12 oz) package of semi sweet chocolate chips
1 (10 or 12 oz) package of peanut butter chips

Preheat oven to 375. Layer saltine crackers in pan, side by side (not overlapping) with salt side facing up. Melt butter and sugar in saucepan, stirring until it bubbles and becomes white and frothy. Pour over saltines and spread until all crackers are covered. Bake for 10 minutes or until brown or golden. Remove from oven and take bag of semi sweet chocolate chips and bag of peanut butter chips (same amount of each) and spread evenly over top until all is melted. Place rack in fridge and when hardened, break apart.

Mexican Taco Dip
from the kitchen of Karen Smith
(served at the Bunco party, March 2001)

1 box of Phil Cream Cheese
1 can of Hormel chili with beans
Shredded cheddar cheese

Spread the cream cheese over the bottom of a microwaveable serving
container. Spread the Hormel chili with beans on top of the layer of cream
cheese. Cover with shredded cheddar cheese. Microwave for 5 minutes or
until bubbly. Serve with tortilla chips.

Rosa's Mexican Salsa
from the kitchen of Rosa Coval
(served at the Bunco party, March 2001)

4 cans stewed tomatoes (Hunt's brand only)
1 large onion
1 large green pepper
cilantro
3-4 jalapenos
1 lime
1 lemon
Sugar and salt

Brazilian Chicken Salad
from the Kitchen of Zilda Miles
(served at the Class Christmas party 1999)

Ingredients:
    1 chicken breast
    1 TBL onion powder
    1 small yellow onion (minced)
    1 green pepper
    1 red pepper
    4 medium carrots (peeled)
    1 green apple
    3 oz cooked ham (cubed)
    3 oz golden raisins
    2 oz pecan (tidbits)
    1 stalk celery (minced)
    3 oz shoestring potato chips
    mayonnaise (to taste)

These ingredients may be prepared in advance and set aside for later: Boil the chicken breast in water and onion powder until tender. Shred the chicken. Cut carrots into thin julianne strips and boil for 2 minutes (Do not overcook!). Cut the green and red peppers into julianne strips. Cut the ham into small cubes. Mince onions.

These ingredients must be prepared just before mixing the recipe: Cut the apple in small cubes. Mince the celery.

Mix all the above ingredients in a large bowl and add the raisins, pecans, shoestring potato chips and mayonnaise. To get a better flavor, leave it in the refrigerator for at least 2 hrs before serving.

Donna's Eclairs
from the Kitchen of Donna Brooks
(served at the Class Superbowl party, Jan. 1999; Mexican/Bunco party May 2000/March 2001)

2 boxes Instant French Vanilla Pudding Mix
    3 ½ cups cold milk
    12 oz Cool Whip
    1 package graham crackers

   Topping:
    2 packages Choco Bake (TollHouse Nestle pre-melted choc)
    1 ½ cups powdered sugar
    1 tsp vanilla
    ¼ cup milk

Mix pudding with milk. Add Cool Whip and mix well. Begin layering cookies, pudding, cookies, etc. End with cookies on the top layer. Mix all topping ingredients together and spread on top. Refrigerate for a minimum of 2 hrs (overnight is best). Note: Chocolate graham crackers may be substituted for regular grahams, or a combination of both.

Breakfast Pizza
from the kitchen of Karen Smith
(served at breakfast March 2001)

1 recipe biscuit dough (I use Bisquik mix)
1 lb. sausage
2 cups frozen hash browns
1-1/2 cups grated cheddar cheese
5 large eggs
1/2 cup milk
1/2 tsp salt
1/8 tsp pepper

Make crust with biscuit dough on either a 9x13" cookie sheet or on a pizza
pan. Cook sausage until brown and crumbly; drain. Spread sausage on crust
and top with thawed has browns and grated cheddar cheese. Beat eggs with
milk, salt and pepper. Pour over other ingredients. Bake at 375 degrees
for 25-30 minutes.

Strawberry Salad Recipe (from the kitchen of Rosa Coval) (served at the Thanksgiving Dinner November 2001)

Strawberry Salad Recipe
(from the kitchen of Rosa Coval)
(served at the Thanksgiving Dinner November 2001)