Rigatoni Cucumber Salad

June 7, 2016
  • 16 oz rigatoni cooked
  • 2 unpeeled cukes sliced thin
  • 2 onions sliced thin

Dressing:

  • 1 1/4 c apple cider vinegar
  • 1 1/2 c salad oil
  • 1 c sugar
  • 2 tsp garlic salt
  • 2 tsp pepper
  • 2 tsp parsley flakes

Heat to dissolve sugar, cool and mix with pasta and vegetables. Refrigerate overnight.

Thanks Betsy.

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Norma’s Pumpkin Bars

November 18, 2015

4 eggs

1 2/3 C. sugar

1 C. oil

16 oz. pumpkin

2 Cups flour

2 tsp. Baking powder

2 tsp. cinnamon

1 tsp. soda

1/2 tsp. cloves

1/2 tsp. nutmeg

Bake in un-greased 10 x 15″ pan

Bake at 350 for 25-30 min.  Cool

Icing:

3 oz cream cheese

1 tsp. vanilla

1/2 C. butter

2 C. powdered sugar

Beat together &  top cooled bars.  May top With chopped nuts.


Pumpkin Dessert Bars

October 15, 2012

 

Pumpkin Dessert Bars                Karen C brought to retreat.

15 servings   Prep: 35 min.  Bake: 20 min. plus chilling

Crust Ingredients
           1 ¾ cups graham cracker crumbs
           1 1/3 cups sugar, divided
            ½ cup butter, melted
 
Filling Ingredients
            1 package (8 ounces) cream cheese, softened
            5 eggs
            1 can (15 ounces) solid-pack pumpkin
            ½ cup packed brown sugar
            ½ cup milk
            ½ teaspoon salt
            ½ teaspoon cinnamon
            1 envelope unflavored gelatin
¼ cup cold water
Whipped topping and ground nutmeg, optional
 
Directions:
In a small bowl beat cream cheese and 2/3 cup sugar until smooth.  Beat in 2 eggs just until blended.  Pour over crust.  Bake at 350 for20-25 minutes or until set.  Cool on a wire rack.
In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter.  Pour into a greased 13 x 9 pan.
our over crust.  Bake at 350 for 20-25 minutes or until set.  Cool on a wire rack.
Meanwhile, separate remaining eggs and set whites aside.  In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon.  Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160 degrees.  Remove from heat.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Heat over low heat, stirring until gelatin is completely dissolved.  Stir into pumpkin mixture; set aside.
In a large heavy saucepan, combine reserved egg whites and remaining sugar.  With a mixer, beat on low speed for 1 minute.  Continue beating over low heat until mixture reaches 160 degrees, about 12 minutes.  Remove from heat;  beat until stiff glossy peaks form and sugar is dissolved.
Fold into pumpkin mixture;  spread evenly over cream cheese layer.  Cover and refrigerate for at least 4 hours or until set. 
Garnish with whipped topping and nutmeg if desired.  Yield 15 servings.

Nutrition Facts:  1 bar without whipped topping equals 284 calories, 14 g. fat (8 g. saturated fat), 104 mg cholesterol, 257 mg sodium, 36 g carbohydrate, 2 g fiber, 5 g protein                TASTE OF HOME RECIPE


Asparagas Salad, Italian Fishermans Salad & Golden Chicken Curry Salad

June 5, 2012

Asparagus Salad
1 1/2 lbs. fresh asparagus cut into 2 inch pieces.
2 small tomatoes, cut coarsely
3 tablespoons cider vinegar
3/4 teaspoon Worcestershire sauce
1/3 cup sugar (I used less)
1 tablespoon grated onion
1/2 teaspoon salt
1/2 teaspoon paprika
1/3 cup canola oil
1/3 cup sliced almonds, toasted
1/3 cup feta cheese

Wash and cut asparagus and cover with vented saran wrap and cook in microwave about 2 1/2 minutes or until crisp tender. Do not over cook. Cool slightly. Add tomato to asparagus. Using a wire whip or blender mix together the vinegar, worcestershire sauce, sugar, onion, salt and paprika. Slowly add the oil while still whisking. Pour over asparagus and mix gently. Sprinkle almonds and feta cheese on top. May be served warm or chill for several hours to marinate the asparagus. Yield: 8-10
servings.

Note: I sometimes add 1/2 can of black beans, rinsed and drained well.

Italian Fisherman’s Salad
1# vermicell Noodles
2 C thinly sliced celery
1/2 C each chopped green and red pepper
3 chopped hard boiled eggs
1 # crab and/or shrimp
3/4 C sliced almonds for garnish
Creamy dressing:  2 pkgs Good Season Italian Dressing, 2 C buttermilk
& 2C mayonnaise.  Best if made ahead several days

Cook noodles and while warm mix with all but almonds.  Chill, garnish and serve.

Golden Chicken Curry Salad Sandwich
2 C cooked diced chicken breast
1/2 C each mayo and sour cream
1/2 C chopped celery
1/2 C chopped cashews
1/2C dried craisins, raisins, or cherries
1/2 C green onions w/bits of green
2 tsp curry powder
1 tsp lemon juice
Salt & Pepper

Mix mayo, sour cream, lemon juice and curry.  Add salt & pepper as desired.  Mix together salad and dress.  Chilling a while helps to blend the flavor.  Serve as salad on lettuce leaf or as a sandwich on a croissant.


Carrot Cake

May 1, 2012

Carrot Cake

Mix:     2 c flour
            2 tsp baking soda
            2 tsp cinnamon
            ½ tsp salt

 

Add:    3 eggs (beaten)
            ¾ c salad oil
            2 tsp vanilla
            ¾ c buttermilk
            2 c sugar

 Stir in: 1 small can crushed pineapple (drained)

            2 c grated carrots
            1 c chopped walnuts (optional)

 

Bake in 9” x 13” pan. 40 – 45 minutes at 350º

 Cream Cheese Icing

8 oz cream cheese
1 ½ tsp vanilla
Pinch salt
¼ c butter
1 box powdered sugar

 Beat cheese, butter, salt and vanilla until fluffy. Add sugar gradually. Beat until of good spreading consistency. Wait until cake cools before spreading on icing.

 Virginia’s


SCANDINAVIAN ALMOND BARS

March 30, 2012
1-3/4  cups flour
2  teaspoons baking powder
½  cup margarine or butter
1 cup sugar
1 egg
½  teaspoon almond extract
     Milk
½  cup sliced almonds, coarsely chopped
1  cup sifted powdered sugar
¼  teaspoon almond extract
2  to 4  teaspoons milk
 
Stir together flour, baking powder.  In a large mixing bowl beat margarine or butter till softened.  Add sugar and beat until fluffy.  Add egg and the ½ teaspoon almond extract and beat well.  Add flour mixture and beat until well mixed. 
Divide the dough into fourths.  Form each portion into a 12 inch roll.  Place 2 of the rolls 4 to 5 inches apart on an ungreased cookie sheet.  Flatten each roll until it is 3 inches wide.  Repeat with the remaining rolls.  Brush each flattened roll with a little milk and sprinkle with about 2 tablespoons of the chopped almonds.
Bake in a 325 degree oven for 12 to 14 minutes or  until  edges are lightly browned.  While still warm , cut crosswise at a diagonal into 1 inch strips.  Cool completely on a wire rack.
Stir together the powdered sugar, the ¼ teaspoon almond extract and enough of the 3 to 4 teaspoons milk to make a drizzling consistency.  Drizzle over the cooled bars. 
Makes 48.
Donna Dorais. served these cookies at the Tuesday meeting.

Vegetable Bars

December 8, 2011
2 8-count cans crescent rolls
 ¾ cup mayonnaise type salad dressing
½ cup sour cream
16 ounces cream cheese, softened
1 envelope ranch salad dressing mix
¾ cup chopped green or red bell pepper
¾ cup chopped broccoli flowerets
 ¾ cup sliced green onions
 ¾ cup finely chopped tomato
 ¾ cups sliced carrots
¾ cups sliced cauliflowerets
 ¾ cup shredded Cheddar cheese
Preheat oven to 350*. Press crescent roll dough over bottom and sides of 11 x 17” baking pan; press edges to seal. Bake for 7 to 8 minutes or until light brown. Cool.
Beat salad dressing, sour cream, cream cheese and salad dressing mix in mixer bowl until light and fluffy. Spread over baked layer.
Combine green or red pepper, broccoli, green onions, tomato, carrots, cauliflower and Cheddar cheese in large bowl; toss lightly. Arrange over cream cheese layer. Cover with plastic wrap. Press vegetable gently into cream cheese layer. Chill for 3 to 4 hours.
Cut into bars.
Yield: 36 servings.
Veggies can be varied. Enjoy! Recipe: Carol Lane 2009,
 Kerri R 2011  Served at Basin Piecemakers Quilt Guild Christmas Party 12-06-2011