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Great Tastes at Great Pines 		Recipes from the neighbors at Great Pines.
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The annual Great Pines Independence Day Picnic demonstrated that we have some good cooks here at Great Pines. There were more than a couple suggestions that we have a collection of recipes put on the website. If we get a good response maybe we'll print a book. We're all ready now all we need are some submissions. How about it?

Cook: Kent Woodger Dish: Old Fashioned
INGREDIENTS
1 tsp sugar
2 dashes Angostura bitters
2 pieces of lemon peel
2 oz bourbon
orange slice and maraschino cherry 		DIRECTIONS
Put sugar in the bottom of an Old-Fashioned glass and douse with bitters. Muddle (that is, grind as with a pestle) the sugar and bitters along with one piece of lemon peel. A small splash of water can help dissolve the sugar. Add bourbon, ice and stir. Garnish with orange abd cherry (or don't) and the other lemon peel. If you like, you can add the orange and cherry to the muddling, but then remove them and replace with fresh fruit for the garnish. give it a squirt of seltzer if you want, but no more.
Cook: Ellen Schauff

INGREDIENTS
1/2 onion chopped
2 tablespoons butter
2 cups zucchini cut into finger sized sticks
1/2 bunch fresh dill, chopped
1 tablespoon flour
1/2 cup sour cream
salt and pepper

Dish: German Style Zucchini

DIRECTIONS
Saute onion in butter until translucent. Add zucchini sticks and continue to saute until they become a bit limp. Add dill and stir for a couple of minutes. Sprinkle with about a tablespoon of flour and stir until the butter and zucchini absorb the flour. Stir in sour cream, season to taste, and serve warm. - Serves four.

Cook: Renate Kannler

INGREDIENTS
3 eggs beaten
1 cup flour
1 tsp. salt
1 tsp. baking powder
4 tbs. butter
1 10oz. frozen chopped spinach (thawed, drained well)
1 lb. grated cheddar cheese

Dish: Cheesy Spinach Squares

DIRECTIONS
Melt butter in oven in a 9"x13"x2" pan, remove and set aside.
Mix eggs, flour, salt, and baking powder in a bowl.
Add to flour mixture chopped spinach and grated cheese. Mix all ingredients together well.
Spoon mixture into pan with melted butter. Smooth surface. Bake at 350° for 35 minutes. Should be light brown on top. Remove and cool.
Note: If using a smaller 8"x8"x2" pan it comes out thicker and you may have to bake a little longer.

Cook: Dick Little Dish: Barbecue Sauce
INGREDIENTS
6 oz. beer (the darker, the better)
1/2 cup molasses
1/2 cup chili sauce
1/4 cup prepared mustard
1 small onion, grated
1 clove garlic, mashed
dash of Worcestershire
pepper 		DIRECTIONS
Mix ingredients in a sauce pan and bring to a boil. Simmer for ten minutes, or longer for thicker sauce. Keeps well refrigerated for up to a couple of weeks.
Cook: Dick Little Dish: Cocktail Sauce a la Ritz

INGREDIENTS
1 cup ketchup
1/2 cup chili sauce
1 tbsp. vinegar (I used Balsamic)
1 tsp. Worcestershire
2 tbsp. lemon juice
1/4 tsp. celery salt
A few drops of Tobasco (or more to taste)
1 tsp. prepared horseradish (or more to taste)

DIRECTIONS
Blend all ingredients and refrigerate. Best if made up to 24 hours ahead.
Cook: Dick Little Dish: Fake Boursin

INGREDIENTS
1 package cream cheese
1/4 cup yoghurt
1/2 teaspoon Lawry�s seasoned salt
1 clove garlic mashed
1/2 teaspoon dill seed
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil (crumbled)
1 teaspoon fresh chives or chopped green onion tops
1/4 cup chopped fresh parsley
Fresh ground black pepper

 DIRECTIONS
Blend all ingredients and refrigerate at least 6 hours to blend flavors and soften dry ingredients.
Cook: Renate Kannler

INGREDIENTS
2 cups (8 oz.) shredded sharp Cheddar cheese
1 large package (8 oz.) cream cheese or Neufchâtel cut into pieces
4 oz. blue cheese, cut into pieces
4 tbsp butter or margarine
1 clove garlic minced or pressed
2/3 cup coarsely chopped walnuts or pecans

 Dish: Freezer Cheese Balls

DIRECTIONS
Allow cheeses and butter to stand at room temperature until soft. Place Cheddar, cream cheese, blue cheese, and butter in a large bowl; with an electric mixer, beat until blended. Add garlic and beat until creamy.

Cover and chill mixture until firm enough to shape into balls, but not hard (about two hours). Divide in half and shape each half into a smooth ball. Sprinkle nuts on a piece of wax paper and roll each ball in about half of the nuts, pressing in lightly. Place balls in separate plastic bags and seal; refrigerate or freeze until needed.

Before serving, allow cheese balls to stand at room temperature, unwrapped, for 30 minutes if refrigerated, or 3 to 4 hours if frozen. Serve with assorted crackers or wafers. Makes two balls each about 3 inches in diameter.

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