RECIPES FROM APRIL 2014
Grilled Port Tenderloin -- Serves 12-16
- 1/2 cup Teriyaki sauce
- 1/2 cup soy sauce
- 3 T. brown sugar
- 1 clove garlic
- 1 clove garlic, minced
- 3 (1 1/2 LB) Pkgs. Pork tenderloin
- 1 T sesame seeds
- 1/2 tsp. ginger
- 1 T. oil
- Combine all ingredients except pork tenderloin in a zip lock bag. Mix well.
- Add pork and turn to coat. Seal well and refrigerate for 2-4 hours. (Can be done overnight).
- Remove pork from marinade and grill over hot coals for 20 minutes. (Or in oven at 500 for 35-40 minutes or until meat thermometer reaches 160°).
- Baste frequently with marinade.
- 2 bunches spinach, rinsed and torn into bite sized pieces
- 4 cups sliced strawberries
- ½ cup vegetable oil
- ¼ cup white vinegar
- ½ cup sugar
- ¼ tsp. paprika
- 2 T. poppy seeds
- In a large bowl, toss together the spinach and strawberries.
- In a medium bowl whisk together the rest of the ingredients. Pour over the spinach and strawberries and toss to coat.
RECIPES FROM 21 MAY 2013 DINNER MEETING
- 1 12oz. can frozen limeade
- 1 12oz can tequila (use the empty limeade can)
- 1 bottle Corona
- 2 cans 12oz. Ginger Ale or Sprite
- Fresh lime juice or 4 oz. bottled lime juice
- Mix all together. Add ice and serve with a lime slice.
- 3/4 cup heavy whipping cream
- 1/2 cup (or more) freshly brewed STRONG coffee or espresso
- 16 ounces semisweet chocolate chips
- tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- Vanilla ice cream
- Toasted pine nuts
- whipped topping, cherries
- Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate chips and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce, pine nuts, whipped topping, and a cherry.
RECIPES FROM JANUARY 2010'S SOUPER DINNER
- 2 ½ pounds cubed beef (½-inch cubes)
- 1 large chopped onion
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 6 tsp. chili powder
- 2 (16oz) cans tomatoes
- 2 cans pinto beans
- Salt to taste
- 2 cups hot water
- In a large frying pan, cook meat with onion and garlic until meat is lightly browned; transfer ingredients to a large kettle cast-iron Dutch oven.
- Add oregano, cumin, chili powder, tomatoes, salt, pinto beans, and hot water. Bring just to a boil; lower heat and simmer, covered, for approximately 1 hour.
- Remove from heat. Skim off grease and serve.
Note: This is Geoff's modification of Lady Bird Johnson's chili. Serves 12.
- 3 Tbsp. olive oil
- 1 large sweet onion, chopped, about 2 cups
- 2 large carrots, peeled and chopped, about 1 ½ cups
- 3 celery stalks, chopped, about 1 ½ cups
- 1 ½ cups cabbage
- 3 garlic cloves, minced
- 1 can (14 ½oz.) diced tomatoes
- 1 fresh rosemary sprig
- 1 tsp. dried oregano
- 2 tsp. dried basil
- 2 cans (15oz.) cannelloni beans
- 5 oz. baby leaf spinach
- 4 cups low-sodium chicken broth
- 1 lb. fresh spinach pasta
- 2 Tbsp. chopped fresh Italian parsley
- Salt and pepper to taste
- Fresh Parmesan cheese for garnish
- In a large saucepan, heat olive oil over medium-high heat. Add onions, carrots and celery and cook until vegetables are soft and onions are translucent, about 10 minutes.
- Add cabbage, garlic, diced tomatoes, rosemary, oregano and basil and simmer on medium heat for 10 minutes.
- Meanwhile, blend one can of the cannelloni beans with juice in a processor to form a smooth paste. Add pureed beanmixture, the remaining can of cannelloni beans with juice, spinach and broth to the saucepan and return to a boil
- Add fresh spinach pasta and chopped parsley and return to a boil.
- Serve the soup immediately and top with freshly grated Parmesan cheese.
Note: Makes 12 eight-oz. portions or 3 quarts. This recipe came from A Chef's Kitchen, Williamsburg, VA
- 1 whole chicken cut up (or quartered chicken with skin on)
- 1 onion, quartered
- 2 ribs celery, diced
- 1 tsp. salt
- ¼ tsp. pepper
- 16.5oz. can of white shoe peg corn
- 10oz. package frozen small butterbeans
- 1lb. canned tomatoes
- 2 small potatoes, cubed
- 1⁄3 cup ketchup
- 2-3 Tbsp. vinegar
- 1 Tbsp. brown sugar
- 1 tsp. Worcestershire sauce
- ½ tsp. Tabasco
- ¼ tsp. marjoram
- 2-3 Tbsp. butter
- Place chicken in Dutch oven or large pot and add enough water to cover well.
- Add onion, celery, salt, and pepper. Boil until chicken comes off bones easily.
- Remove chicken from pot and cool.
- Add corn, butterbeans, tomatoes, potatoes, ketchup, and vinegar to liquid in pot. Cook two hours or until tender.
- Meanwhile, remove chicken from bones.
- Add chicken to vegetables and liquid along with brown sugar, Worcestershire, Tabasco, marjoram, and butter and heat.
Note: Vary amount of water for thick or soupy stew; can add chicken broth to thin.
- 1 Tbsp. olive oil
- ½ cup chopped onion
- 2 (14.5oz.) cans chicken broth
- 1 ½ cups cauliflower florets
- 1 cup chopped cooked ham
- 1 ½ cups shredded Pepper Jack cheese
- ¼ cup potato flakes
- 5 Tbsp. chopped fresh cilantro
- In a large pot over medium heat, cook onion in oil until just beginning to brown. Pour in broth and bring to a boil.
- Stir in cauliflower, bring to a boil again and cook until cauliflower is tender, 2 to 5 minutes.
- Remove half of cauliflower mixture and puree in a blender or food processor until smooth. Return to pot with ham andcheese and cook until cheese is melted.
- Stir in potato flakes and heat through. Serve topped with cilantro.
Note: This makes 4 servings.
- 1 pound extra-lean ground beef
- 1 cup sliced turkey pepperoni (3 oz.)
- Vegetable cooking spray
- 1 cup sliced fresh mushrooms
- 1 green bell pepper, chopped.
- 1 bunch green onions, chopped
- 2 garlic cloves, minced
- 1 tsp. olive oil
- 2 Tbsp. tomato paste
- 1 (28oz.) can crushed tomatoes
- 4 cups low-sodium, fat-free chicken broth
- 1 Tbsp. chopped fresh or 1 tsp. dried basil
- 1 Tbsp. chopped fresh or 1 tsp. dried oregano
- 1 tsp. freshly ground pepper
Garnishes: sliced fresh basil, shredded Parmesan cheese Parmesan Toast Points (optional)
- Cook ground beef and turkey pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture; set aside.
- Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes.
- Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish and serve with Parmesan Toast Points.
Parmesan Toast Points: Cut a small sourdough loaf into thin wedges. Arrange wedges on baking sheet. Sprinkle evenly with shredded Parmesan cheese. Bake at 400F for 5 minutes or until lightly browned.
Note: Makes 10 cups. Recipe from Cooking Light Cookbook.
- 3 small red potatoes diced into ½-inch cubes
- 2 medium carrots, pared and diced into ¼-inch pieces
- Salt to taste
- 1 stick butter
- 1 or 2 small jalapeno chilies, cored, seeded and minced
- 1 or 2 small red onions, finely chopped
- 3 cups canned or frozen shoepeg corn
- 3 Tbsp. flour2 cups chicken broth, heated
- 1 cup crab meat (or substitute chopped Canadian bacon if preferred)
- 3 cups Half and Half
- 1 cup grated Parmesan cheese
- 1 tsp. hot pepper sauce (more or less, to taste)
- Freshly ground pepper
- Combine the potatoes and carrots in a small pan. Add salt and cover vegetables with water. Bring to a boil. Reduce heat to low and simmer until vegetables are tender (about 10 minutes). Drain and set aside.
- Meanwhile, melt butter in medium pan. Add chilies, onion and corn and sauté over medium heat 5 minutes.
- Stir in flour to form a paste. Add hot chicken broth and bring to boil. Reduce heat to low.
- Stir in reserved potatoes and carrots, crab meat (or Canadian bacon) and Half and Half. Simmer 5 minutes.
- Stir in cheese, hot pepper sauce and ground black pepper to taste. Serve immediately.
- 1 cup baby carrots, halved
- 1 cup chopped onion
- 2 cloves minced garlic
- 7oz. Kielbasa, halved lengthwise and cut into ½ inch pieces
- 4 cups chicken broth
- ½ tsp. Italian seasoning
- ½ tsp. black pepper
- 2 15oz. cans Navy beans, drained and rinsed
- 2 cups fresh Spinach, 6-oz. bag
- Heat a large pan coated with oil over medium high heat. Add carrots, onion, garlic, and Kielbasa and sauté 3 minutes.Reduce heat to medium and cook for 5 minutes.
- Add broth, Italian seasonings, pepper and beans. Bring to a boil; reduce heat and simmer 5 minutes.
- Place 2 cups of the soup in a blender and process until smooth. Return the pureed mixture to soup pot. Simmer an additional 5 minutes.
- Remove the soup from the heat and stir in the spinach, stirring until spinach wilts.
Note: Makes 8 servings.
- 2 Tbsp olive oil
- 2 slices of bacon (cut in ½-inch strips)
- 3 cloves minced garlic
- 1 medium onion, chopped
- 49oz. can vegetable broth
- 1 9oz. pkg. tortellini (spinach, cheese, or meat)
- 2 14oz. cans of diced Italian tomatoes (can substitute regular diced tomatoes and add Italian seasoning)
- 1 8oz. fresh spinach, chopped (prefer over frozen spinach)
- 1 cup grated parmesan cheese
- Soft fry the bacon and reserve.
- Add olive oil, onion, and garlic and sauté until onions soften.
- Add broth, reserved bacon, and tomatoes; simmer about 30 minutes.
- Add tortillini and simmer another 30 minutes or until done to taste.
- Add more broth or water if needed.
- Add chopped spinach and simmer until wilted.
- Serve with parmesan cheese garnish.
- 1.5lb ground beef or ground turkey
- 1 can diced tomatoes
- 1 can tomato sauce (small)
- 1 can beef broth
- Diced green chillies (to taste)
- 1 envelope Taco Seasoning
- 1 can carrots (cubed)
- 1-2 cans corn
- 1 can beans (pinto or kidney)
- Ground pepper to taste
- 1 envelope of Hidden Valley Ranch dressing
- Brown ground beef and drain.
- Return beef to pot and add taco seasoning, tomatoes, broth and tomato sauce. Bring to a boil.
- Add remaining ingredients; lower heat and simmer.
Note: You might have to add in extra water/broth depending on the consistency that you want. Can top with shredded cheese, sour cream, and tortillas. Makes approximately 8-10 servings
- 1 (16oz.) package angel hair pasta (used clear bean noodles)
- ½ cup sesame oil
- ½ cup soy sauce
- ¼ cup balsamic vinegar (rice vinegar)
- 1 tablespoon hot chili oil (oil/garlic paste)
- ¼ cup white sugar (Splenda to taste -- 1⁄3 c.)
- 1 teaspoon sesame seeds, or more if desired
- 1 green onion, chopped (red onion, cooked 2 min. in microwave)
- 1 red bell pepper, diced (cooked in microwave 2 min.)
- 1 sliced carrot
- 4 basil leaves sliced, and 1 Tablespoon parsley
- 1 can straw mushrooms
- 1 can baby corn
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.