I can't believe I missed sending you so many of her round robins!!!!!!!!!!!!!!
Write Theresa if you have questions.
Theresa Richard [mailto:careese-forever@hotmail.com]
Sent: Thursday, June 30, 2016 7:41 PM
Subject: June 30th Recipe Round Robin 2016
{1} The Best Strawberry Lemonade, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
facebook: http://www.facebook.com/#!/profile.php?id=578064083
18 lemons
12 cups water......
3 cups sugar (you can adjust to your liking and also use sugar substitute if you prefer)
3 cups strawberries
Cut the LEMONS in half. Spoon out PULP over pitcher. Add Pulp.
Slice STRAWBERRIES in half. Add to pitcher as well.
Stir in cold WATER and SUGAR.
FREEZE for 45 minutes or until slushy or add ice and blend or keep cubes whole.
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Hawaiian Lemonade, submitted by Theresa, careese-forever@hotmail.com
Yield: 6 servings
6 ounces cans frozen lemonade concentrate, thawed......
3⁄4 cup water
1 (12 ounce) can apricot nectar, chilled
1 (12 ounce) can unsweetened pineapple juice, chilled
ice cube
1 1⁄4 cups ginger ale, chilled
lemon slice (optional)
In a pitcher combine lemonade concentrate and water; add apricot nectar and pineapple juice.
Stir well.
Add ice cubes, ginger ale and lemon slices to garnish and give another quick stir.
Serve immediately.
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Cheesy Pesto Stuffed Salmon, submitted by Theresa, careese-forever@hotmail.com
Servings: 4-5
2 (1-pound each) center-cut boneless, skinless salmon fillets
6 oz ricotta cheese
2 tbsp. pesto
1/3 cup parmesan cheese
1/3 cup breadcrumbs
½ tsp salt
½ tsp pepper
1 egg
Preheat oven to 400ºF/200ºC.
In a medium bowl mix together ricotta, pesto, salt, pepper, parmesan,
breadcrumbs, and the egg.
Butterfly fillet the 2 center cuts of salmon.
Stuff the mixture into the salmon, pushing edges of stuffing in as much
as possible.
Spray a medium size baking sheet and lay stuffed salmon it.
Cook in the oven for 12-15 minutes or until stuffing begins to brown.
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{2} Summer Garden Pasta, submitted by John in New York
4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes,
1 teaspoon salt, and the pepper in a large bowl.
Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Just before you're ready to serve, bring a large pot of water with a splash of olive oil
and 2 tablespoons salt to a boil and add the pasta.
Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!).
Drain the pasta well and add to the bowl with the cherry tomatoes.
Add the cheese and some extra fresh basil leaves and toss well.
Serve in big bowls with extra cheese on each serving.
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{3} Goulash, submitted by Pam in Kentucky
1 lb ground beef
1 medium onion (chopped)
1 can diced tomatoes (14.5 oz)
1 squirt of ketchup
1 bag large elbow noodles (cooked) I only use about 1/3 of the bag
Salt & Pepper to taste
Brown ground beef and onions together in a big ole pot
Add salt & pepper
Add can of tomatoes with juice
Add cooked noodles
Add about a tablespoon of ketchup, I usually just squirt a little in the pot
Let simmer on low for about 20 minutes to let the flavors mingle, stir every couple minutes!
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{4} Pecan Chicken Salad, submitted by Harold in New York
4 cups chicken breast chopped or 2-15 oz. cans
1 1/2 cups sliced seedless grapes (red or white)
3/4 cup chopped celery (this is a little too much for me, I'd reduce to 1/2 cup or less)
1 Tbsp. sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
3/4 cup pecans
1 cup mayonnaise
Mix all ingredients and stir together, enjoy!
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{5} Blackberry Dumplings, submitted by Claudette in CA
1 qt Fresh or frozen (loose-pack) blackberries
1 c Plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 tsp. Lemon extract
1 1/2 c All-purpose flour
2 tsp. Baking powder
1/4 tsp. Ground nutmeg
2/3 c Milk Cream or whipped cream, optional
In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon
extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a
mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt.
Add milk; stir just until mixed.
(Dough will be very thick.) Drop by tablespoonfuls
into six mounds onto hot blackberry mixture cover tightly and simmer for 15
minutes or until a toothpick inserted in a dumpling comes out clean.
Spoon in-to serving dishes.
Serve with cream or whipped cream if desired.
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{6} KFC Original Secret Chicken, submitted by Angie in Kentucky
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating:
2 cups flour
4 teaspoons paprika
1 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning (or chicken stock powder)
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
Sift flour and add together all the coating ingredients and
grind finely with a mortar and pestle and place in a clean
plastic bag. Coat each chicken piece first with the beaten
egg, then with the flour mixture in the bag.
Make sure you coat each piece completely with the flour.
Heat the oil in a skillet. Brown the chicken in oil slowly,
uncovered. Once browned, cover the skillet and keeping frying
on a very gentle heat until the chicken is fully cooked.
Place on paper towels to drain out the excess oil.
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{7} Cilantro Cole Slaw, submitted by Vicki in Sarasota
1 medium head cabbage, finely chopped
1 cucumber, peeled, seeded, and chopped
1 bunch fresh cilantro, chopped
Slaw Dressing (see recipe below.
In a large bowl, combine chopped cabbage, cucumber, and cilantro.
Pour Slaw Dressing over cabbage mixture and toss gently until blended.
For best results, cover and refrigerate several hours or overnight for flavors
to blend. Gently toss again before serving.
Makes 6 to 8 servings.
Slaw Dressing:
1/3 cup freshly squeezed lime juice
2 cloves garlic, minced
1/2 teaspoon coarse salt
1/4 cup sugar
Red (cayenne) pepper to taste
1/2 teaspoon coarsely ground black pepper
1/2 cup olive oil
In a small bowl, combine lime juice, garlic, salt, sugar, cayenne pepper,
and black pepper; gradually add olive oil until well blended.
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{8} Contest-Winning Chocolate Chip Pumpkin Bread, submitted by Nadine in MO
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups (6 ounces) semisweet chocolate chips
In a large bowl, combine the flour, cinnamon, salt and baking soda.
In another bowl, beat the eggs, sugar, pumpkin and oil.
Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour into two greased 8-in. x 4-in. loaf pans.
Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves (16 slices each).
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{9} Mario Batali Creamy Polenta with Sausage and Mushrooms, submitted by Muriel, Muriel@wenells.us
SAUSAGE AND MUSHROOMS:
1/4 cup extra virgin olive oil
1 pound sweet hot Italian sausages, I used mild see note below
12 ounces Portobello mushroom caps, trimmed, cut 1/2" slices
1 red onion, finely chopped
1 cup dry red wine, see note
1 cup basic tomato sauce
kosher salt & freshly ground black pepper, to taste
CREAMY POLENA:
1 tablespoon salt, See note - use less
1 cup quick cooking polenta
4 tablespoons unsalted butter
1/4 cup stracchino cheese, see alternatives below
1/4 cup Parmigiano-Reggiano, grated
1 tablespoon extra virgin olive oil
kosher salt & freshly ground black pepper, to taste
Directions:
Note: Italian sausages. I think I would prefer the small breakfast sausage links.
Dry red wine - Think I would use all beef broth or half. Too strong of red wine.
Salt: in the polenta - I would use less. You have to salt polenta a lot, but this was a bit too much.
stracchino cheese - can use cream cheese, or mascarpone too.
polenta - I couldn't find instant and used regular.
Took about 35 to 40 minutes of cooking.
Taste and when graininess is gone, it's done. I added more water.
Not hard to do. Need to stir often. It will plop. Be careful of burns.
For the sausages and mushroom argue. In a large sauce pan, heat the olive oil over medium high heat.
Add the sausages and let brown on both sides, about 8 minutes.
Remove browned sausages to a plate and set aside.
Add the mushrooms and cook until they have given off most of their water and are well browned,
about 8 to 10 minutes.
Add the onions, season with salt and pepper and cook until light golden brown, about 5 minutes.
Add the sausages back to the pan with the wine, tomato sauce, and salt and pepper to taste.
Bring to a simmer, reduce heat to medium and cook until the sauce has thickened.
About 5 minutes. My sausages weren't quite done, so may require longer.
For the creamy Polenta: Place 5 cups water and 1 T of salt in a medium saucepan and bring to a boil.
Add the polenta in a think stream into the pan, whisking constantly until all polenta has incorporated
and the mixture begins to thicken. Remove from heat.
Add more hot water to the polenta to thin to desired consistency. Similar to a fondue. (This is more runny than usual). Add the butter, cheese and parmesan and stir to combine.
Pour the creamy polenta onto a large platter. Cut the sausage links in half.
Spoon the sausages and mushrooms onto the center of the polenta.
Drizzle with a T of extra virgin olive oil and top with some more freshly grated parmesan.
Very filling. very good.
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{10} Fireman's Apple Pie, submitted by Hilda in Kentucky, hpalfrey@mrtc.com
This pie makes its own crust.
Preheat oven to 350 degrees.
1/4 cup margarine, softened
1 cup white sugar
1 egg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup all-purpose flour
4 apples - peeled, cored and sliced
In a medium bowl, cream margarine and sugar.
Beat in the egg. Mix in the cinnamon, salt and flour; stir until smooth.
Fold in the apples, then pour mixture into a 9 inch pie dish.
Bake in the preheated oven for one hour.
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{11} Bacon Ranch Cheese Ball, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
30 minutes to prepare
Yield: 6 servings
2 (8 oz.) packages cream cheese, softened
1 1/2 cups cooked bacon, crumbled, divided
1 cup sharp cheddar cheese, grated
1 tablespoon ranch dressing dry mix
1/4 cup green onions, finely chopped
PREPARATION
Combine cream cheese and cheddar cheese together in a large bowl and mix together.
Sprinkle in ranch dressing mix, then fold in 3/4 cup bacon and green onions.
Mix until everything is fully incorporated.
Pour remaining bacon pieces onto your workstation and spread them out evenly.
Use your hands to roll cream cheese mixture into a ball, then gently roll cheese ball in bacon bits.
Refrigerate ball for at least 30 minutes, or until firm, then serve with crackers or fresh veggies.
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{12} Baked Chicken, Lemon and Pea Risotto, submitted by Laurel in Australia, tomee@ozemail.com.au
Serves 4
2 tablespoons olive oil
3 x 200g chicken breast fillets (quartered) (about 7 oz)
2 leeks sliced
1 tablespoon lemon zest
2 cups Arborio or carnoli rice
5 cups chicken stock
1 1/2 cups fresh or frozen peas
2 tablespoons lemon juice
1/2 cup finely grated parmesan
2 tablespoons chopped mint
sea salt and cracked pepper
Preheat oven to 200oC (400oF).. heat a non-stick frying pan over high heat.
Add the oil and chicken and cook for about three minutes on each side or
until well browned… set aside.
Add the leeks and zest to the pan and cook for five (5) minutes or until the
leeks are softened.
Place the leek mixture, rice and stock in a baking dish. Cover tightly with
a lid or aluminum foil and bake for 20 minutes. Add the chicken and peas
to the risotto - cover tightly and bake for a further 20 minutes.
The risotto will still be quite liquid - stir the lemon juice, parmesan, mint, salt
and pepper through the risotto. Stir for 2 minutes to thicken the risotto and
serve immediately.
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{13} Tin Foil Hobo Dinners, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Cooking Time: 30 minutes
(Makes 4 dinners)
1 pound ground beef
4 potatoes, peeled and cubed
2 cups carrots, thinly sliced
1 onion, diced
Salt and pepper, to taste
Worcestershire sauce
BBQ sauce
Shredded cheddar cheese
Use a large square piece of aluminum foil for each tin foil dinner.
Spray foil with nonstick cooking spray.
Separate ground beef into 4 equal patties and place in the center of each piece of foil.
Divide potatoes, carrots, and onion evenly between all 4 dinners and place on top of meat.
Sprinkle with salt and pepper, to taste.
Pour a few dashes of Worcestershire sauce on top of each dinner and fold foil up tightly around
the entire meal.
Cook on a grill on medium-high heat or an open fire for 25-30 minutes, or until vegetables and
meat are cooked through.
Open foil carefully and top with BBQ sauce and shredded cheese.
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{14} Tortilla Cheese Bites, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
1 tub cream cheese with jalapeno peppers
3 oz package cream cheese with chives
8 oz sour cream with chives
2 T chopped green onions
1T butter
2 dozen flour tortillas
Mix ingredients and spread on tortillas. Roll up.
Cover and refrigerate several hours.
Cut in bite size pieces.
Serve bites on toothpicks and chilled picante sauce.
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{15} Amish Apple Brownie, submitted by Judy in Brooksville, Florida, J731I@aol.com
1 C butter softened
2 eggs well beaten
2 C flour
1 t baking powder
2 C chopped apple
1 2/4 sugar
1 t vanilla
1 t baking soda
1 t cinnamon
1/2 C pecans
Glaze
1 C powder sugar
1 T hot water
1/4 t vanilla
Cream sugar, butter, eggs & vanilla.
Combine dry ingredients & add to butter mixture
until flour is moistened, fold in apples & pecans.
Bake in greased 9x9 pan at 350 for 45 minutes.
Make glaze & drizzle over while still warm.
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{16} Grilled Salmon with Caper Vinaigrette, submitted by Diane in Bucks County, PA, dsg49@aol.com
[from Fannie's Last Supper]
Vinaigrette:
1/4 lemon or lime juice
1/4 tsp Dijon mustard
1/2 tsp whole grain mustard
1 Tbsp minced shallots
2 tsp capers, rinsed, dried, roughly chopped
1 tsp caper juice
1/4 tsp thyme, minced
Salt & pepper to taste
6 Tbsp extra-virgin olive oil
6 Tbsp canola oil
1 Tbsp chopped parsley
2 lemons or limes, cut into wedges
Salmon:
12 3-oz salmon fillets, cut into rectangles
1 or 2 Tbsp olive oil
Salt & pepper to taste
For vinaigrette:
Combine all ingredients (except oils, parsley and lemon or lime wedges) in a small nonreactive bowl.
Whisk until thoroughly combined.
Combine oils in a measuring cup so that they are easy to pour.
Whisking lemon or lime mixture, very slowly drizzle in oil.
If oil starts to pool on the top, stop and whisk until oil mixes and then restart drizzling oils slowly again.
Stir in parsley. Vinaigrette should be lightly thickened with no oil pooled on the surface.
For the fish: Prepare a hot fire for grilling. Pat salmon dry with paper towels.
Make two or three shallow slashes along the skin side of each piece of fish, being careful not to cut into the flesh.
Brush both sides of fish with thin coat of oil and season with salt & pepper.
Place fish, skin-side down on grill diagonal to grate, and cook without moving until skin side is brown,
well marked, and crisp, 3 to 5 minutes.
Flip fish to second side and cook, until centers of fillets are still translucent when cut into with a paring knife,
or register 125 degrees on instant-read thermometer, 2 to 4 minutes longer.
Serve fish skin-side up, and drizzle vinaigrette around and over each piece of fish, with 2 to 3 tsp vinaigrette.
Serve with lemon or lime wedges.
Makes 4 to 6 servings
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{17} Lemon-Blueberry Swirl Cake, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
[Kraft Food & Family, Spring 2010]
1 package white cake mix -- 2-layer size
3/4 cup water
3 egg whites
2 tablespoons oil
1 package lemon gelatin -- 3-oz.
1 cup blueberries
8 ounces softened cream cheese
1 whole egg
3 tablespoon water
Heat oven to 350?F.
Beat cake mix, 3/4 cup water, egg whites and oil in large bowl with mixer until well blended.
Add 1/4 cup dry gelatin mix; beat on low speed 1 minutes, then on medium speed 4 minutes.
Stir in berries; set aside.
Beat cream cheese and whole egg in small bowl with mixer until well blended.
Pour half the cake batter into greased 12-cup fluted tube pan or 10-inch tube pan; cover with
layers of cream cheese mixture and remaining cake batter.
Bake 45 to 50 minutes or until toothpick inserted near center comes out clean.
Cool cake in pan 10 minutes Loosen cake from side of pan with knife.
Invert cake onto wire rack; gently remove pan. Cool cake completely.
Place cake on plate.
Microwave 3 tablespoons water in microwaveable measuring cup on high 30 seconds.
Add to remaining dry gelatin mix; stir until dissolved.
Brush over cake until mixture is absorbed. Refrigerate leftovers.
Makes 16 servings
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{18} Oatmeal Banana Bread {or muffins}, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
ingredients:
2 large eggs
1/3 cup milk
1 teaspoon vanilla
2 large over-ripe bananas
1/2 cup melted butter
1 cup unbleached flour
2/3 cup brown sugar
1-1/4 cup Gerber Oatmeal Cereal
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
Instructions:
Preheat oven to 350 degrees.
Mix eggs, milk, and vanilla and combine with mashed bananas and melted butter.
Add baking soda, salt, cinnamon, flour, brown sugar, and Gerber cereal and stir.
Batter will be slightly lumpy.
Grease loaf pans or prepare muffin tins with cupcake liners and pour batter in.
Place in oven on low rack so tops of loaf pans are in the center of the oven.
Bake for approximately 60 minutes, or 35 minutes for muffins.
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{19} Chocolate Pistachio Fudge, submitted by Sally in Idaho, grandmasal@gmail.com
Adapted from BBC
12 oz. semisweet chocolate, chopped
1 14-oz can condensed milk
1 oz butter
1 tsp vanilla
Pinch salt
5 1/4 oz unsalted pistachios, shells removed
Place the chopped chocolate, condensed milk, butter and salt into a pan over
low heat and stir until melted and well combined.
Place the nuts into a freezer bag and bash them with a rolling pin, until broken
up into some large and some small pieces.
Add the nuts to the melted chocolate mixture and stir well.
Pour the mixture into a square tray, smoothing the top with a wet palette knife.
Let the fudge cool, then refrigerate until set.
Once cut, the fudge can be kept in the freezer – eat, enjoy!
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{20} Strawberries and Cream Pie, submitted by Sam in Colorado
1 9-inch deep dish pie crust, baked and cooled
2 lb fresh strawberries, divided
2/3-3/4 cup granulated sugar (See Cook's note)
1/2 cup water, plus 2 Tbsp
2 Tbsp cornstarch
1/4 tsp pure almond extract
Few drops red food coloring
1 [8] oz cream cheese, softened
1/3 cup powdered sugar
1/4 cup heavy cream
1 Tbsp fresh lemon juice
1 tsp pure vanilla extract
Sweetened fresh whipped cream for serving
Rinse and pat dry and hull the strawberries.
In a food processor, puree enough strawberries to equal 1 cup and halve the rest.
Set aside.
In a heavy bottomed saucepan, cook together the granulated sugar, water and pureed strawberries.
Bring to a boil stirring constantly until the sugar has dissolved.
Lower the temperature to medium-high.
Dissolve the cornstarch in 2 Tbsp cold water, a little more if needed, and whisk into the strawberry sauce.
Continue to cook for 1-2 minutes until thickened.
Once thickened, remove from the heat and stir in 1/4 tsp almond extract then set aside to cool.
Adjust the color by adding a few drops of red food coloring, if desired.
Using a hand mixer, beat together the cream cheese, powdered sugar, heavy cream, lemon juice and
vanilla until creamed and fully combined. Spread onto the bottom of the cooled pie shell.
Arrange the halved berries in rows starting at the center of the pie. Pour the glaze on top.
Chill for at least 2-3 hours or until set. Serve with whipped cream.
Yield: 6-8 slices
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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