Town Center Young Women Salsa
Good job girls! You were a great help and we got the job done! Here is the recipe so you can make salsa at home:
SALSA USING CANNED TOMATOES
Yields: approximately 5-6 cups
This is great in the winter when the tomatoes aren’t good, or anytime you don’t have fresh tomatoes on hand.
1 can (24-28 oz. or about 3 cups) diced tomatoes in juice
½ medium white onion (about 4 oz.)
1 small jalapeno pepper, or to your taste (I keep roasted chopped jalapenos in my freezer and spoon out when I need them—defrost slightly)
1 tsp. granulated garlic (you can use fresh is you want)
1 can (8 oz.) tomato sauce
1-2 Tbsp. lime or lemon juice
½ bunch fresh cilantro, chopped
1 tsp. salt, or to taste
Fresh ground pepper
8 oz. water, optional (use if you need to thin out)
Cut onion, jalapeno and cilantro into very small pieces. Mix with the rest of the ingredients, refrigerate and enjoy.
Thursday, May 13, 2010
Sunday, April 11, 2010
Laurel's Chicken Puffs
Chicken Puffs
2 packages of crescent rolls
1 ½ lbs. of chicken breast. About 4 cups cooked, and cut into small cubes
6 oz. of cream cheese—softened
4 TBS. milk
4 TBS. butter
2 TBS. green onions—diced
½ tsp. salt
¼ tsp. pepper
½ package of crushed stovetop stuffing, or about a cup of any breadcrumbs, crushed up
Optional: Gravy. 1 can cream of chicken soup. Diluted with chicken broth or milk. Combine, heat on stove until warm
Serve with white or brown rice. Green beans or a green salad to make it a complete meal.
• Preheat oven to 375 degrees.
• Combine cream cheese, butter and milk. Stir
• Add cooked chicken cubes, and green onions. Stir,
• Add salt and pepper
• Separate out crescent rolls. Roll out in a little flour to make a little larger.
• Place a big scoop of chicken mixture into the crescent roll.
• Fold up, and pinch all edges to seal.
• Spread a little melted butter over the tops of the puffs.
• Sprinkle the crushed bread crumbs over the tops of the puffs.
• Place on cookie sheet and bake for 15-20 minutes.
• Make Gravy.
• Serve chicken puff over white or brown rice, and drizzle the gravy over the top.
2 packages of crescent rolls
1 ½ lbs. of chicken breast. About 4 cups cooked, and cut into small cubes
6 oz. of cream cheese—softened
4 TBS. milk
4 TBS. butter
2 TBS. green onions—diced
½ tsp. salt
¼ tsp. pepper
½ package of crushed stovetop stuffing, or about a cup of any breadcrumbs, crushed up
Optional: Gravy. 1 can cream of chicken soup. Diluted with chicken broth or milk. Combine, heat on stove until warm
Serve with white or brown rice. Green beans or a green salad to make it a complete meal.
• Preheat oven to 375 degrees.
• Combine cream cheese, butter and milk. Stir
• Add cooked chicken cubes, and green onions. Stir,
• Add salt and pepper
• Separate out crescent rolls. Roll out in a little flour to make a little larger.
• Place a big scoop of chicken mixture into the crescent roll.
• Fold up, and pinch all edges to seal.
• Spread a little melted butter over the tops of the puffs.
• Sprinkle the crushed bread crumbs over the tops of the puffs.
• Place on cookie sheet and bake for 15-20 minutes.
• Make Gravy.
• Serve chicken puff over white or brown rice, and drizzle the gravy over the top.
Friday, March 26, 2010
Beehives cooking night
For one of our class activities in February we made a family dinner - lasagna, garlic bread, salad and pie. It was fun! Here are the recipes:
Simple Lasagna with Hearty Tomato-Meat Sauce
Serves 6 to 8
Tomato-Meat Sauce
1 tablespoon olive oil
1 medium onion , chopped fine (about 1 cup)
6 medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)
1 pound meatloaf mix or 1/2 pound each ground beef chuck and ground pork (see note)
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 cup heavy cream
1 can (28 ounces) tomato puree
1 (28-ounce) can diced tomatoes , drained
Ricotta, Mozzarella, and Pasta Layers
15 ounces ricotta cheese (whole milk or part skim), 1 3/4 cups)
2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
1/2 cup chopped fresh basil leaves
1 large egg , lightly beaten
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
12 no-boil lasagna noodles from one 8- or 9-ounce package
16 ounces whole milk mozzarella , shredded (4 cups)
1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and garlic, and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
4. Assemble first lasagna layer according to illustrations below. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.
THE GREATEST GARLIC BREAD
½ c. (1 stick) butter, softened
1-2 large garlic cloves, minced
2 Tbsp. mayonnaise
3 Tbsp. grated Parmesan cheese
1 tsp. minced fresh parsley
½ tsp. dried basil
¼ tsp. dried oregano
½ tsp. lemon-pepper seasoning
1 1-pound loaf Italian or French bread, cut into 1-inch slices
Preheat the oven to 350, with a rack in the middle. Line a cookie sheet with foil or parchment paper.
In a small bowl, with an electric mixer, or in a food processor, combine all the ingredients except the bread. Mix everything well. Spread the slices of bread with the garlic-butter mixture and place them on the cookie sheet.
Bake until the edges are browned, about 10-12 minutes. Serve immediately. Makes 1 loaf.
Club Forest Parmesan Salad Dressing
1 1/2 teaspoons cracked black pepper
1/4 teaspoon lemon pepper
1/4 teaspoon celery salt
1 teaspoon salt
1/4 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
Pinch of cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 cup red wine vinegar (2 Tbsp)
1 1/2 teaspoons freshly squeezed lemon juice
1/4 cup sour cream
1 1/2 cups good-quality mayonnaise
1/2 cup freshly grated Parmesan cheese
2 tablespoons buttermilk (about) (milk is okay as a substitute)
Using wire whisk or food processor, combine seasonings with vinegar and lemon juice. Mix well.
Add sour cream and mayonnaise; mix to combine. Add cheese; mix to combine. Gradually add buttermilk until dressing reaches a thick but pourable consistency. Makes 8 to 10 servings, about 2 1/2 cups dressing.
Note: Unused dressing stays well refrigerated for up to about 1 1/2 weeks. After refrigeration, dressing will become thicker. Thin before serving by whisking in a little additional buttermilk.
JUMBLEBERRY PIE
6-7 c. berries, fresh or frozen (1-16 oz. and 1-12 oz. bag, any combination of fruit: raspberries, blackberries, blueberries, boysenberries) DO NOT THAW FROZEN FRUIT
1 ¼ c. sugar
1/3 c. cornstarch
Pinch of salt
1-2 Tbsp. Lemon juice
2-3 Tbsp. Butter
Piecrust for two crust 9” or 10” pie (deep dish best)
In saucepan, combine sugar, cornstarch and salt with ½ c. water. Stir to dissolve cornstarch. Add half of berries (best to cook all of blueberries, some of blackberries); stir gently. Bring to boil over medium heat, stirring constantly to prevent scorching. Cook until thickened and bubbly and starch taste is cooked out, at least 2 minutes after coming to a boil. Add remaining berries( remaining blackberries and all of raspberries, if using) and lemon juice, folding gently. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust; cut slits, seal and flute. Brush with milk or cream, sprinkle with sugar. Bake at 425o for 30-45 minutes, until crust is golden brown and filling is thickly bubbling. After 30 minutes, you may need to cover loosely with foil to prevent overbrowning.
Cool for at least 2 hours before serving. Store at room temperature, up to 2 days.
BASIC PIE CRUST
Blend:
1 c. flour
½ tsp. salt
Cut in:
1/3 c. vegetable shortening
1 Tbsp. butter, slightly softened
Begin adding:
Cold Water, 1 tablespoonful at a time, stirring dough with a fork, until dough forms a ball.
Knead the ball with your hands quickly and lightly (don’t overmix). Roll out dough on lightly floured surface. Fold in half and lift it into the pie pan. Gently press dough into bottom and sides. Trim edges, leaving an inch overhang. Fold under and crimp crust all the way around.
Fold in half and lift it into the pie pan. Gently press dough into bottom and sides. Trim edges, leaving an inch overhang. Fold under and crimp crust all the way around.
For prebaked pie shell: Preheat oven to 400. Prick crust all over. Bake for 12-15 minutes or until golden brown. (Prick crust thoroughly across bottom and around sides, especially at juncture of bottom surface and sides of crust.)
Simple Lasagna with Hearty Tomato-Meat Sauce
Serves 6 to 8
Tomato-Meat Sauce
1 tablespoon olive oil
1 medium onion , chopped fine (about 1 cup)
6 medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)
1 pound meatloaf mix or 1/2 pound each ground beef chuck and ground pork (see note)
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 cup heavy cream
1 can (28 ounces) tomato puree
1 (28-ounce) can diced tomatoes , drained
Ricotta, Mozzarella, and Pasta Layers
15 ounces ricotta cheese (whole milk or part skim), 1 3/4 cups)
2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
1/2 cup chopped fresh basil leaves
1 large egg , lightly beaten
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
12 no-boil lasagna noodles from one 8- or 9-ounce package
16 ounces whole milk mozzarella , shredded (4 cups)
1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and garlic, and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
4. Assemble first lasagna layer according to illustrations below. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.
THE GREATEST GARLIC BREAD
½ c. (1 stick) butter, softened
1-2 large garlic cloves, minced
2 Tbsp. mayonnaise
3 Tbsp. grated Parmesan cheese
1 tsp. minced fresh parsley
½ tsp. dried basil
¼ tsp. dried oregano
½ tsp. lemon-pepper seasoning
1 1-pound loaf Italian or French bread, cut into 1-inch slices
Preheat the oven to 350, with a rack in the middle. Line a cookie sheet with foil or parchment paper.
In a small bowl, with an electric mixer, or in a food processor, combine all the ingredients except the bread. Mix everything well. Spread the slices of bread with the garlic-butter mixture and place them on the cookie sheet.
Bake until the edges are browned, about 10-12 minutes. Serve immediately. Makes 1 loaf.
Club Forest Parmesan Salad Dressing
1 1/2 teaspoons cracked black pepper
1/4 teaspoon lemon pepper
1/4 teaspoon celery salt
1 teaspoon salt
1/4 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
Pinch of cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 cup red wine vinegar (2 Tbsp)
1 1/2 teaspoons freshly squeezed lemon juice
1/4 cup sour cream
1 1/2 cups good-quality mayonnaise
1/2 cup freshly grated Parmesan cheese
2 tablespoons buttermilk (about) (milk is okay as a substitute)
Using wire whisk or food processor, combine seasonings with vinegar and lemon juice. Mix well.
Add sour cream and mayonnaise; mix to combine. Add cheese; mix to combine. Gradually add buttermilk until dressing reaches a thick but pourable consistency. Makes 8 to 10 servings, about 2 1/2 cups dressing.
Note: Unused dressing stays well refrigerated for up to about 1 1/2 weeks. After refrigeration, dressing will become thicker. Thin before serving by whisking in a little additional buttermilk.
JUMBLEBERRY PIE
6-7 c. berries, fresh or frozen (1-16 oz. and 1-12 oz. bag, any combination of fruit: raspberries, blackberries, blueberries, boysenberries) DO NOT THAW FROZEN FRUIT
1 ¼ c. sugar
1/3 c. cornstarch
Pinch of salt
1-2 Tbsp. Lemon juice
2-3 Tbsp. Butter
Piecrust for two crust 9” or 10” pie (deep dish best)
In saucepan, combine sugar, cornstarch and salt with ½ c. water. Stir to dissolve cornstarch. Add half of berries (best to cook all of blueberries, some of blackberries); stir gently. Bring to boil over medium heat, stirring constantly to prevent scorching. Cook until thickened and bubbly and starch taste is cooked out, at least 2 minutes after coming to a boil. Add remaining berries( remaining blackberries and all of raspberries, if using) and lemon juice, folding gently. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust; cut slits, seal and flute. Brush with milk or cream, sprinkle with sugar. Bake at 425o for 30-45 minutes, until crust is golden brown and filling is thickly bubbling. After 30 minutes, you may need to cover loosely with foil to prevent overbrowning.
Cool for at least 2 hours before serving. Store at room temperature, up to 2 days.
BASIC PIE CRUST
Blend:
1 c. flour
½ tsp. salt
Cut in:
1/3 c. vegetable shortening
1 Tbsp. butter, slightly softened
Begin adding:
Cold Water, 1 tablespoonful at a time, stirring dough with a fork, until dough forms a ball.
Knead the ball with your hands quickly and lightly (don’t overmix). Roll out dough on lightly floured surface. Fold in half and lift it into the pie pan. Gently press dough into bottom and sides. Trim edges, leaving an inch overhang. Fold under and crimp crust all the way around.
Fold in half and lift it into the pie pan. Gently press dough into bottom and sides. Trim edges, leaving an inch overhang. Fold under and crimp crust all the way around.
For prebaked pie shell: Preheat oven to 400. Prick crust all over. Bake for 12-15 minutes or until golden brown. (Prick crust thoroughly across bottom and around sides, especially at juncture of bottom surface and sides of crust.)
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