Recipes from Events and More
This is a work in progress
An event with a Pot Luck seems to always generate a recipe request. This is an attempt to move shared recipes out of the recipe thread and into a more formal document.
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Overnight French Toast (2007 - Apres The Last Cache Bashe of Summer Event)
1 loaf French Bread, 5 eggs, 3/4 c milk, 1/4 Tsp baking powder, 1 tsp vanilla, 1 - 20 oz bag of frozen strawberries (I use a plastic container of sliced strawberries and I think it is about 16 oz), 4 ripe sliced bananas, 3/4 - 1 cup sugar, 1 tsp to 1 T apple pie spice or cinnamon. Cut loaf of bread into 8 or more thick slices. Combine eggs, milk, baking powder and vanilla. Pour mixture over bread. Cover and refrigerate overnight. (I do this in a heavy duty plastic gallon bag. It packs nicely in a frig, sailboat frig, cooler or ice chest.) In the morning combine frozen strawberries (I thaw them overnight), sliced bananas, sugar and spice. Put fruit mixture in greased baking dish, top with prepared bread. Sprinkle bread with additional sugar and cinnamon. Bake in a 450 degree oven for 20 - 25 minutes.
Eustis Buffalo Chicken Dip (2nd Annual Get Useless In Eustis Event)
Shred some Chicken breasts and marinate in Frank's Hot Sauce overnight. Layer the bottom of a casserole dish w/cream cheese or Neufchâtel . Next is the layer of chicken. Top it w/your favorite blue-cheese dressing like Marie Callender's. Some like Mozzarella on top. Cook in a shallow casserole dish, 350 oven for 45mins., or to your liking.
Ham Pinwheels (6th Annual Last Cache Bashe of Summer)
1 8 oz. carton whipped cream cheese
½ cup finely chopped walnuts
1 tablespoon dry ranch salad dressing mix
1 clove garlic, minced
10 slices deli ham (boiled rectangular packaged ham)
In a bowl, combine everything except ham; mix well.
Spread about 2 tablespoons over each ham slice. Starting at the short end, roll ham up tightly and wrap in plastic wrap. Refrigerate at least 2 hours.
Unwrap and cut each roll into 4 or 5 slices.
Recipe makes about 45 pieces.
Dave's Sweet and Sour Meatballs (Several events)
6 lbs. Frozen Italian meatballs
1 red pepper, cut into chunks
1 green pepper, cut into chunks
1 20-oz. can pineapple chunks, drained, reserving syrup
1 cup vinegar
1 cup water
6 tablespoons cornstarch
2 1/2 tablespoos soy sauce
1/2 cup sugar
Place meatballs in crock pot set to high.
Combine sugar, vinegar, cornstarch, water, reserved pineapple syrup, and soy sauce in a deep skillet. Bring to a boil until sauce thickens, stirring constantly. Stir in pineapple and green pepper. Pour mixture over meatballs and mix well.
Heat through, approximately 3-5 hours.
Crock Pot MacNCheese – Get Useless in Eustis Way (2nd Annual Get Useless In Eustis Event)
1# Macaroni (cook as directed on package), 2 – 8 oz. packages Shredded Mexican Cheese, 1 – 12 oz can Evaporated Milk, 1 C Regular Milk (1 used 1% milk), 1 can Cheddar Cheese Soup, 1 stick butter (I used 1/2 cup tub margarine), salt & pepper and I used a dash of garlic power and some onion powder. Melt the butter with the milk in the crock pot, add all the other ingredients except the macaroni and mix well, add cooked macaroni. Heat in crock pot on high, stirring a few times until cheese is all melted, and continue to heat until hot, bubbly and ready to serve.
Pulled Pork (2nd Annual Get Useless In Eustis Event)
One jar bbq sauce, one can apple pie filling and 1 pork butt roast (4#) and cook in crock pot for 8 hrs on low - pull apart with 2 forks
Italian Sausage Ekidokai Way (6th Annual Last Cache Bashe of Summer)
Find someone to tend your cooking if you can. Put several sausage on a fire or grill. Cook until done. Place in a roll if desired. Add condiments to taste. Enjoy.
Pasta Salad (4th Annual Last Cache Bashe of Summer)
1 box of spinach pasta (I used curly), diced onions, diced peppers, some garlic, hand cut up tomatoes, 1 can of black beans (rinsed), 1 can of red kidney beans (rinsed) and a bottle of Hannaford Italian Dressing. All tossed in a 1 Gallon heavy duty zip top plastic bag. The vegetable quantity is to taste and looks.
Low Carb Cauliflower “Potato” Salad (4th Annual Last Cache Bashe of Summer)
You can make this recipe using the same kinds of dressing, spices, etc, that you'd use to make potato salad - in fact, adjusting it to your own taste is important to the success of this dish. My biggest tip, though, is if you really want it to have the consistency of potato salad, order some Carb Counters Instant Mashers. You don't have to use much, but it creates the starchy consistency of potato salad. The salad is still very good without it, though.
· 1 medium head cauliflower (about 4 cups/1 quart florets)
· 2 hard-boiled eggs
· 1 medium stalk celery, minced (including leaves)
· ½ cup chopped green pepper
· 2 green onions, chopped (green and white parts)
· 3 tablespoons Carb Counters Instant Mashers (optional)
· 1/3 cup mayonnaise
· 1 tablespoon prepared mustard (brown or yellow)
· 1 teaspoon lemon juice
· ¼ teaspoon garlic powder
· ¼ teaspoon onion powder
· 1-2 drops hot sauce or a pinch of cayenne pepper (optional)
· 1-2 teaspoons worth sugar substitute
· 2 tablespoons sugar-free pickle relish or dill relish, or chopped sugar-free pickle
· Salt and pepper
· Fresh herbs (optional, but good - see below)
1) Break or chop the cauliflower into smallish florets. If they are too big, they're difficult to cook so that they have the right "bite" and flavor - the outside tends to overcook.
2) Microwave florets in a covered container with a small amount of water, or steam on the stove.
I've never tried boiling, but cauliflower tends to hold on to water, so I'm a little skeptical. You want them to be fork-tender (a fork slips in easily), but not overcooked (avoiding the stronger smell and flavor which develops with longer cooking).
3) Drain and put into a medium bowl. Chop the egg and add. Toss with salt and pepper. I like quite a bit of pepper, and it does seem to take a surprising amount of salt, but this would be to taste. Sprinkle in the Carb Counter Instant Mashers if you're using them, and toss again.
4) Mix the ingredients for the dressing (mayo, lemon juice, spices, etc.). Taste for the balance of flavors you like. Mix the chopped vegetables and the dressing into the cauliflower and egg mixture. Add chopped fresh herbs if you wish - chives, dill, or parsley work well, but I've even used mint for something different. Garnish with the herb, or sprinkle with paprika. Chill.
Makes 8 servings.
Basic Green Salad - Eustis Way (2nd Annual Get Useless In Eustis Event)
Mixed greens, 3 apples (diced and soaked in lemon juice), 12 ounces crumbled feta, 1 quart strawberries (quartered), 2 cups of walnuts.
Mix 1/2 cup white sugar, 1/2 cup lemon juice, 2 tsps diced onion (I used chopped frozen onion), 1 tsp Dijon mustard and 1/2 tsp salt in the blender. Then add 2/3 cup vegetable oil and mix some more until it becomes creamy. Then I poured it in to a salad dressing carafe, added 1 tblsp poppy seeds and mixed it up some more.
Dynamites (Requested on the Forums - after a discussion post)
JustPJ66 - a family recipe
Beef Marrow Bones( if you don’t start it with the marrow bones it wont be good)
1 large bunch Celery, coarsely
8 large Green Peppers coarsely
2 pounds onions, coarsely chopped
1 Tablespoon minced garlic
½ teaspoon Crushed Red Pepper
1 Teaspoon Salt
1 Teaspoon pepper
1 large Can Crushed Tomatoes
1 large can Tomato Paste
1 small can Tomato Paste
¼ cup oil
Boil bones, celery, peppers,
onions, garlic, red pepper, salt and
pepper, and oil in just enough water
to cook vegetables. Be careful here
use as little as you can get away
with but be sure they are cooked.
When they are all tender and cooked
through remove the bone and add
tomatoes and simmer while making
meatballs. (see meatball recipe)
After meatballs are added add
tomato paste and simmer for about 2
hours on very low heat. Stir often to
keep from scorching.
This is normally served on a hotdog
roll or can be used as a spaghetti
Meatball for Dynamites
JustPJ66 - a family recipe
1 pound Hamburger
1 Cup quick cook Oatmeal
¼ Teaspoon Salt
¼ Teaspoon minced garlic
½ Cup grated Parmesan Cheese
Mix everything together and
form into little balls. And brown in
a frying pan and drop into Dynamite
sauce (see Dynamite recipe) or bake
in oven for 15 to 20 min at 350°F
and use in store bought spaghetti
DutchOven Apple Crisp
Bake the apples in the dutch oven for about 15 minutes with brown sugar and cinnamon and butter, then cover the apples with a topping of brown sugar, oats, and spices to taste, put the lid on it, cover it with coals for about 15 more minutes and the apples came out nicely done with a nice crispy topping.
Orange Buttermilk Salad (This may also be used as a dessert!)
1 can (20oz) unsweetened, undrained crushed pineapple
3 tbls sugar
1 pkg (6 oz) orange flavored gelatin
2 cups buttermilk
1 carton (8 oz) Cool Whip, thawed
1 cup chopped walnuts.
In a saucepan combine pineapple and sugar, bring to a boil, stirring occasionally. When mixture boils, immediately add gelatin and stir until dissolved. Remove from the heat and cool slightly.
Stir in buttermilk and chill until partially set. Fold in whipped topping and nuts. If necessary, chill until mixture mounds slightly. Pour into a lightly oiled 8-½ cup mold. Chill overnight.
Chewy Chocolate Chip Oatmeal Cookies (The Last Cache Bashe of Summer 2009)
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1 1/4 cups rice flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pistachio Holiday Cake (2nd Annual Get Useless in Eustis Event)
1 package white or yellow cake mix
1 cup vegetable oil
2 packages instant pistachio pudding
1 tsp almond extract
1 cup club soda
½ cup chopped walnuts
1/2 cup chopped maraschino cherries
Beat 1st 5 ingredients for 4 minutes.
Fold in club soda. Add nuts and cherries.
Bake at 350 for 1 hour in a greased and floured bundt pan.
Cool 10 minutes before removing from pan.
Rhubarb Dessert (coming to an Event soon)
*Layer in order in a 9X13 cake pan and do not stir*
4 cups rhubarb cut into 1/2" cubes
1 cup sugar
1 large pkg dry strawberry jello mix
1 pkg dry yellow cake mix
1 cup cool water
1 stick melted butter or margering
Bake at 350 for one hour. Great topped with cool whip
Planet's Aunt's Maple Lace Cookies
1/2 cup pure maple syrup
1/3 cup butter
1/2 cup very finely chopped pecans
1/2 cup flour
melt butter into maple syrup, then bring to boil for 30 seconds and remove from heat. Allow to cool completely to room temperature. Preheat bake oven to 350°F.
Stir in flour and chopped pecans, mix well.
Using a teaspoon, drop small dollops onto a smooth, non-stick cookie sheet about 3 inches apart. Bake at 350° for about 15 minutes +/- until golden brown on the edges. (Not golden brown enough and they will be soft. Golden brown makes them crispy) Remove from oven, allow to cool for 30 seconds and remove from cookie sheet, with a thin spatula, to a cool platter immediately. One batch makes a lot of cookies. Three or four batches makes enough for an event, or to give away at Christmas.
Enjoy! "In memory of Planet's Aunt and Godmother"
Banana Bread (2nd Annual Get Useless in Eustis Event)
½ cup butter (1 stick) melted
1 cup sugar
1-1/3 cups flour
1 tsp baking soda
½ tsp salt
½ cup walnuts (optional)
Mix together all the wet ingredients
Then stir in all the dry ingredients ( I usually sift them together)
Bake at 350 Deg for 45-50 minutes (until a knife in the center comes out clean)
HIKER BARS - (Cabin Fever Event)
¼ Cup Olivio (or other margarine)
¼ Cup Brown Sugar
¼ Cup Molasses
1 Cup Whole Wheat Flour
¼ Cup Unprocessed Bran
¼ tsp. Salt
¼ tsp. Baking Soda
¼ tsp. Ginger
¼ tsp. Cloves
¾ tsp. Cinnamon
1 ¾ Cups Old Fashioned Oats
2 Cups Raisins
¾ Cup finely chopped Pecans or other nuts (optional)
Blend Margarine and Sugar completely.
Add Molasses and Egg, mix well.
Stir in Flour, Bran, Salt, Soda, and Spices – mix well.
Stir in Oats, Raisins, and nuts.
Spread out the dough on an ungreased cookie sheet and flatten to about ½ inch thick in any shape or shapes you wish and smoothe with a spatula (I make a long narrow bar shape and cut it up after baking, but you can also make cookies.)
Bake in pre-heated oven at 375 degrees for 9 minutes. Cut if necessary, and remove from cookie sheet immediately. Wrap each bar in plastic wrap or foil while still warm.(Plastic wrapped can be heated before eating in a microwave 20 seconds; use foil for reheating on a woodstove.) Freeze to make them last longer. Yield: 12 bars or cookies.
[BREAK=Links and other tips]
Web site link for DutchOven cooking - Submitted by foxgloves