| Wednesday, September 08, 2010 |
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Taste of Highlands - Recipes
A Taste of Highlands is a fundraiser that supports the ministry of the Child Care Center here at Highlands UMC. Participants enjoy dishes from some of our best cooks and have the opportunity to bid on items in a silent auction.The event on October 2, 2005, was a tremendous success thanks to the efforts of many, many people who gave generously. Our cooks not only provided the dishes, but some of them also provided the recipes! We hope you enjoy them! We have added new recipes!
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Submitted by Ann Day Hunt (recipe from Myra Hunt)
1 package frozen chopped spinach
½ tsp Worcestershire sauce
Remove mushroom stems; wash mushrooms and dry; melt butter and garlic in oven safe baking dish; add mushrooms; cook spinach according to package directions; DRAIN SPINACH WELL; add remaining ingredients to spinach; spoon in mushrooms. Bake at 350 for 20 minutes.
Submitted by Carrie Johnson
2 large Red Delicious Apples
2 large Granny Smith Apples
4 regular size Snicker candy bars
1 8oz tub of Cool Whip
Chop apples and candy bars into bite-site pieces and mix together with Cool Whip. Serve room temperature.
1 46 oz White Grape Juice
1 2-liter of Ginger Ale or Sprite
Mix and serve chilled.
Frozen fruit ring: Partially fill bundt pan or ice ring tray with white grape juice and add fruit; freeze. Once fruit is frozen in place, add additional juice and freeze. This keeps floating fruit at the bottom of the tray, and therefore at the top of the ring. Dip tray in warm water to release ring; float in punch.
Preheat oven to 325 degrees F. Place all ingredients in a large bowl and mix thouroughly. Pour equal portions of mixture into 2 greased loaf pans. Bake for 1 hour.
¼ cup olivada or prepared tapenade spread (pitted pureed black brine-cured olives)
Place all dressing ingredients in a blender or food processor and puree until smooth. Season to taste with salt and pepper. Can be prepared 2 days ahead; cover tightly and refrigerate.
Preheat oven to 350 degrees F. Spread bread slices with olivada. Place slices on cookie sheet and bake until crisp, about 10 minutes. Cool and cut into 1” cubes.
Combine greens in a large bowl and toss with vinaigrette dressing. Sprinkle with pine nuts and croutons and serve.
1 clove garlic
2 lbs Russet potatoes, peeled and cut into 1/16 thick slices
8 ounces sharp cheddar cheese, grated
2 ounces blue cheese, crumbled
1 1/2 cups milk
1 cup heavy cream
1/4 tsp salt
fresh ground pepper
Optional:
1/2 cup hazelnuts, toasted and skinned, coarsely chopped
Preheat oven to 375 degrees.
Rub the inside of a 9x14x2inch oval earthenware or enamel baking
dish with garlic.
In a lge mixing bowl, combine the potatoes, cheeses, milk, cream,
salt, and a generous amount of pepper. Mix well, then pour the
mixture into the prepared baking dish, spreading the potatoes
evenly.
Bake the potatoes in the center of the oven for 10 minutes. Then
reduce the heat to 350 degrees and continue baking until they
are nearly cooked through and are turning golden, 35 minutes.
Sprinkle the hazelnuts over the potatoes, and continue cooking until
the potatoes are tender and crust is golden - 15 minutes.
Serve immediately - 6 - 8 servings.
1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter or margarine, melted
6 cups fresh corn kernels*
Combine first four ingredients.
Beat eggs with a fork in a large bowl; stir in whipping cream and butter. Gradually add sugar mixture stirring until smooth; stir in corn. Pour into a lightly greased 13 X 9 X 2 baking dish.
Bake at 350 degrees for 45 minutes or until top is deep golden brown and mixture is set. Let stand 5 minutes.
Yield: 8 servings
*6 cups frozen whole kernel corn or canned shoepeg corn may be substituted.
3 C peeled, chopped apples
2 C fresh cranberries
2 T All Purpose Flour
1 C sugar
3 (1 3/8 oz) pkg instant oatmeal with cinnamon and spice
3/4 C chopped pecans
1/2 C All Purpose Flour
1/2 C firmly packed brown sugar
1/2 C butter, melted
Combine apples, 2 C cranberries and 2T flour, tossing to coat; add 1C sugar, mixing well. Place in a 2-qt casserole.
Combine oatmeal, pecans, 1/2C flour and brown sugar; add butter and stir well. Spoon over fruit mixture. Bake, uncovered, at 350 for 45 min. Garnish with pecan halves and cranberries.
Perfect for dessert or side dish. Very festive for the holidays.
2 bunches of broccoli
1 cup golden raisins
1 bunch chopped green onions
1/2 cup sunflower seeds
1/2 bottle of Hormel real bacon bits
Mix above ingredients
1/2 cup mayo
1/2 white sugar
3 T balsamic vinegar
Mix well and pour.
Sift flour, soda, baking powder, salt and sugar. Cut in shortening. In a liquid measuring cup, dissolve yeast in ¼ cup warm water. Add this yeast to mixture to the buttermilk, stir well, and add to the flour mixture. Mix until blended. Turn out onto generously floured surface. Knead 5-10 minutes. Place dough in greased large Tupperware bowl with a lid. Let rise overnight in the refrigerator or 5-6 hours is sufficient if you are in a hurry.
The next day, turn out on a floured surface. Knead one minute, roll out, and cut your biscuits. Let rise for 20 minutes. Bake in 450-degree over for 10 minutes.
Wash greens; remove coarse stems. Bring greens and water to a boil in a 6-quart Dutch oven. Cover, reduce heat, and simmer 1 hour and 45 minutes or until tender, stirring occasionally. Drain well. Return to pot.
Whisk together flour, next 5 ingredients, 1 teaspoon salt and pepper. Add to greens in pot. Add cheeses; pour into a buttered 13” x 9” baking dish.
Combine breadcrumbs, 2 tablespoons melted butter, and remaining ¼ teaspoon salt, tossing until crumbs are coated. Sprinkle over greens.
Note: To make 3 cups sourdough breadcrumbs, we used 1/3 (10-ounce) round loaf sourdough bread, cut into cubes, and pulsed bread in a food processor to make coarse crumbs.
Make ahead: Cook greens, shred cheese, assemble casserole and store in refrigerator, without breadcrumb topping, up to a day ahead. Toss crumbs with butter just before baking. Bake casserole up to 1 hour before serving.
Cook one pound of baby carrots in salted water until tender. Drain. Add to ½ cup melted butter in blender or food processor. Blend until carrots and butter mixture is smooth.
Pour into greased casserole dish and bake at 350 for 45 minutes.
Mix first ingredients and put in greased casserole dish. Then mix the topping ingredients and crumble on top. Bake in a 350-degree over for 25-30 minutes.
In a mixing bowl with an electric mixer, beat together softened butter and cream cheese until well combined. Stir in flour. Shape into 1-inch balls and press into bottoms and up sides of ungreased 1 ¾ inch muffin cups. Spoon 1 teaspoon chopped pecans into each pastry-lined muffin cup.
In a bowl, stir together eggs, melted butter, brown sugar, vanilla and salt. Spoon 1 teaspoon of egg mixture atop nuts in each muffin cup.
Bake in a 350 degree oven for 25 to 30 minutes or until golden. Cool for 5 minutes. Remove from pans and cool on a wire rack.
1 pound dried cheese-filled tortellini, cooked, drained and cooled
Drain tomatoes, reserving 1 tablespoon oil. Chop tomatoes, and set aside. Combine reserved oil, olive oil and next 4 ingredients. Stir in chopped tomatoes, artichoke hearts and cashews. Add tortellini, tossing to combine. Let salad stand at room temperature for 1 hour for flavors to blend, or chill overnight.
Soften cream cheese in a mixing bowl. Add mayonnaise, Swiss cheese and green onions. Mix well. Transfer to baking dish. Top with bacon and crackers. Bake at 350 for 15-20 minutes until bubbly. Serve with crackers or chips.
Toss. Refrigerate overnight. Serves 10-12. May also add 1 can quartered artichokes.
Submitted by Doreen Fell
6 chicken breasts--cook and cut up in small bite size pieces
Place in bottom of pyrex dish
1 box chopped broccoli placed on top of chicken
Cover with sliced Velveeta cheese
Mix 2 cans Creme of Chicken Soup with 1 cup of Hellman's Mayonnaise
and place on top of Velveeta cheese slices
Put grated cheese on top
Cook 45 minutes at 375 degrees.
Submitted by Valerie Nash
1 pound cashews - Warm 5 minutes in oven at 350 degrees
Toss
2 T minced fresh rosemary leaves
½ t. cayenne or chili powder
2 t. brown sugar (or a little more)
1 T unsalted butter, melted
in bowl and combine with warm butter.
Serve cashews warm. Enjoy!
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Submitted by Leslie Davis
From Nothing But the Best, Alabama Faculty Cookbook
6 ribs celery, chopped
1 lg. onion, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
3 Tbsp. butter
1 4 oz. jar sliced mushrooms
2 C. chicken stock
1 Tbsp. Worcestershire sauce
pepper to taste
1 can cream of mushroom soup
½ lb. cheddar cheese, grated
1 6 oz. bottle olives, drained and sliced
4 chicken breasts, cooked and chopped
½ lb. linguine, cooked until tender in chicken stock
1 C. chopped pecans
1 sleeve Ritz crackers, crushed
½ C. butter, melted
Saute vegetables in butter. Add mushrooms. Stir in stock, cheese and olives.
Add chicken and linguine. Add additional stock if necessary. 13 x 9 baking dish. Pour butter over crumbs and pecans. Bake 350 degrees for 1 hour.
Yield: 10-12 servings
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Melt 3/4 stick butter in large pan
Add 1/2 large onion and 1/2 green pepper,diced
Saute till onion is translucent
Add 1 large can (14 1/2oz) of mushroom stems and pieces
Cook 3 minutes
Add 1 Tbsp. Worchestershire Sauce and 5 dashes of Tabasco Pepper Sauce
Add 2 cans of Cream of Chicken Soup and 1/3 cup of milk
Add 2 cups of cooked wild rice(1 package of Uncle Ben's Long Grain Wild Rice, cook per directions on box)
Add 1 1/2-2lbs cooked, peeled shrimp (more if you like)
Add 1/2 tsp dried oregano and 1/2 tsp dried thyme
Adjust seasoning to taste (salt or add more heat)
Put in a buttered casserole dish
Top with crumbs of crushed buttered crackers (Ritz)
Bake at 350 for 35 minutes
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Ingredients:
½ lb. fresh mushrooms, sliced 1 can evaporated milk
½ c. chopped onions 2 T. honey
2 T. butter ½ tsp. salt
2 T. flour ¼ tsp. pepper
1 tsp. curry powder ¼ tsp ground nutmeg
3 c. vegetable broth Sour cream and chives (optional)
1 (15 oz) can solid pack pumpkin
DIRECTIONS:
In a soup pot, sauté the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg. Heat thoroughly. Garnish individual dishes with sour cream and chives if desired.
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This is another one that was not at a Taste of Highlands, but it has been enjoyed at church functions. Folks seem to be enjoying these recipes, so we thought we'd add this much-requested one.
Contributed by Faye Clark.
My mother did this every Thanksgiving when we were growing up. Now the recipe is on the Ocean Spray bag of fresh cranberries.
1 package (12oz.) fresh cranberries
1 medium orange
3/4 cup sugar
Slice unpeeled orange into eighths; remove seeds and thick white membrane. Process half the cranberries and half the orange slices in food processor until mixture is evenly chopped. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer (I have never frozen it.) Makes about 2 1/2 cups. I have kept this up to 2 weeks. Enjoy!
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