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BROWSE CATALOG
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Our Favorite Shower and Party Recipes - Lunch
Appetizers
Healthy Guacamole
2 ripe California avocados
1 large container of small curd cottage cheese
1 lemon
1 t garlic salt
1 t onion powder
3 ripe Roma tomatoes, meat only
Cut avocados in half and set pits to the side. Scoop out avocado into medium size bowl and squeeze lemon juice on avocado; mash until smooth. Add cottage cheese and mix well. Add garlic salt and onion powder to taste. Cut tomatoes in half and clean out seeds/pulp; leaving tomato meat only. Chop and add to avocado. Mix well. Bury pits in mixture (keeps the avocado from going bad). Chill for one hour. Serve with tortilla chips.
Yield: 10 servings
Hummus with Pita Bread
1 can (14 oz) garbanzo beans
1/4 cup tahini
1/4 cup lemon juice
2 T olive oil
1/2 t salt
2 cloves fresh garlic (chopped)
Add all ingredients in blender. Mix until smooth. Spoon into serving dish and chill for 2 hours. Serve with pita bread.
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Beverages
Steph's Bloody Marys
2 bottles of V8 (46 oz)
1/4 cup Worcestershire sauce
1-1/2 T celery salt
1-1/2 T dill weed
2 T horseradish
1 oz tobasco sauce
1 fifth of Vodka
Mix, chill and serve.
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Breads
Apple Nut Muffins
3/4 cup butter, softened
1-1/2 cup sugar
3 eggs
1-1/2 t vanilla extract
3-1/2 cups all-purpose flour
1-1/2 t baking powder
1-1/2 t baking soda
3/4 t salt
1-1/2 cups (12 oz.) sour cream
Cinnamon-sugar combo
FILLING:
2 T butter
1/2 cup packed brown sugar
1 T all-purpose flour
1/2 t ground cinnamon
1/4 t ground nutmeg
2 cups diced, peeled apples
1/2 cup finely chopped nuts (walnuts or pecans)
To prepare filling, melt butter in a medium saucepan. Stir in brown sugar, flour, cinnamon and nutmeg. Once smooth; add apples and cook over medium to low heat for about 10 minutes (apples should be tender); stir frequently. Remove from heat and stir in nuts. Let cool. In the meantime, mix butter and sugar until creamy. Beat one egg in at a time; mixing well between eggs. Add vanilla. Combine flour, baking powder, baking soda and salt. Alternate adding dry ingredients and sour cream to wet mixture. To assemble muffins, grease large (jumbo) muffin cups. Spoon 1/4 cup of batter mixture into muffin cups. Spoon filling into each cup and top evenly with remaining batter. Sprinkle the cinnamon-sugar mix on top. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Yield: 1 dozen large muffins
Cornbread Souffle
1 box Jiffy Cornbread mix
1 box Martha White Cornbread Mix
8 oz sour cream
16 oz creamed corn
1/2 cup oil
1/2 cup milk
Mix ingredients above. Bake at 350 degrees for 50 minutes.
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Desserts
Chocolate Toffee Brownies
1 stick margarine or butter
2 oz. Baker's unsweetened chocolate (2 squares)
1 cup sugar
3/4 cup flour
1 t vanilla
2 eggs
2 cups mini semi-sweet chocolate chips
2 cups brickle or Heath pieces
Grease 8 x 8 baking pan. In a saucepan on the stovetop, heat margarine and unsweetened chocolate. When melted, remove from heat and stir in vanilla, eggs and sugar. Stir in flour until mixed completely. Pour into pan and sprinkle chips and brickle on top. Bake at 350 degrees for 30 minutes. Cool and serve.
Yield: 8 servings
Pearl's Cool Raspberry Pie
CRUST:
1 pkg crushed graham crackers
3 T sugar
1/3 cup melted butter (no substitute)
1/2 bag of Kraft marshmallows (approx. 25 large)
1/2 cup milk
1 quart of fresh raspberries
Combine graham crackers, sugar and butter in a medium bowl. Pour into pie pan and pack tightly with spoon. Melt marshmallows and milk in medium saucepan. Cool and add raspberries. Pour into pie shell and refrigerate one hour, or until marshmallow mixture is set, before serving.
Yield: 8 servings
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Entrees
Chicken Salad
2/3 cup mayonnaise
1/2 cup celery (finely chopped)
2 T tarragon (fresh)
1-1/2 lb chicken breast
1/2 cup dried cherries or cranberries
1/4 cup almonds (toasted and sliced)
Fresh greens (romaine or leaf lettuce)
Mix mayo, celery and tarragon (chopped) in large bowl. Cut chicken into 1/2 inch strips and add to mayo mixture; toss to coat. Mix in cherries and almonds. Arrange greens on plate and place 1/6 of mixture on each plate.
Yield: 6 servings
Tasty Finger Sandwiches
1/4 lb thinly sliced baked ham (finely chopped)
2 tablespoons mayonnaise
1 1/2 tablespoons bottled mango chutney (finely chopped)
1 1/2 tablespoons coarse-grained mustard
1/2 cup sesame seeds, toasted
1/2 cup poppy seeds
16 slices firm whole-wheat bread
1/4 cup unsalted butter (softened)
Mix ham, mayonnaise, chutney, mustard, and salt to taste. Put sesame and poppy seeds in 2 separate shallow bowls. Divide bread into 4 stacks and trim into 2 1/2-inch squares with a serrated knife; discard crusts. Put 8 bread squares on a work surface in 1 layer, then divide ham mixture between them, spreading evenly to edges. Top each with a plain bread square. Cut the sandwich in half (diagonally) with serrated knife. Spread a thin layer of butter on cut edges of both short sides of 1 triangle, then dip 1 buttered side in sesame seeds and the other in poppy seeds. Put, unseeded side down, on a platter, then coat remaining sandwiches in same manner. Chill and serve.
Yield: 16 servings
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Soups/Salads
Garbanzo Gazpacho
1 can (14 oz) garbanzo beans
1/2 cucumber
1 can of V8 juice
1/2 green bell pepper
1/2 onion
2 stalks celery
1 clove garlic
1 T lemon juice
1/4 t oregano
1 t salt
sour cream
Mix all ingredients in a blender and puree. Refrigerate for 2 hours. Serve in cups with dollop of sour cream (optional).
Yield: 4 servings
Homemade Potato Salad
12 Potatoes
16 oz sour cream
16 oz mayo (Miracle Whip preferred)
6 eggs (hard-boiled)
5 stalks celery chopped
1 medium onion chopped
2 t seasoned salt
1 cup Sweet relish
Boil potatoes, cool and cube. Place in large bowl. Mix in all other ingredients. Chill and serve.
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