From the June 2018 Council Potluck
Triple Chocolate Trifle from Janyce Sullivan
1 box of Brownie mix
3 boxes of instant chocolate pudding
3 Skor bars
1 large container of Cool Whip
Prepare the brownie mix as directed on the package and let cool. Prepare the chocolate pudding in 3 separate bowls with the milk and let set.
In a large bowl break up 1/3 of the brownie mix. Add 1 bowl of the chocolate pudding, 1 skor bar in bite size pieces and 1/3 of the Cool Whip. Add another 2 layers of brownie, pudding, skor bar and Cool Whip.
Make this dessert the same day so the brownies stay “cake-like” and not mush
Ham & Scallop Dinner 2018
Scalloped Potatoes – Bill Barbour
This recipe will make a dish to serve 4-6 people or…it is even better the next day if you have leftovers.
4 large russet potatoes
1 large or 2 medium onions
Easy Blend Gravy/Sauce flour (buy it in cylindrical can at supermarket)
Salt & Pepper
Old cheddar cheese – grated
Peel potatoes and cut into thin slices. Peel onion(s) and cut similarly to potatoes. Arrange a layer of potatoes in buttered ovenproof dish, top with onions, salt & pepper and several dabs of butter. Sprinkle with grated cheese and dusting of flour. Continue with similar layers until your dish is ¾ full. The last cheese layer should be generous. Add milk (approximately 2 cups well blended with 2-3 tbsp. flour) over top. Put into 350 degree oven for approximately 2 hours until potatoes are fork ‘soft’ and cheese is golden brown.
Birthday Bash 2017
Butter Pecan Cheesecake
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 1/2 cups sugar
2 cups sour cream
1 teaspoon vanilla extract
1/2 teaspoon butter flavouring
3 large eggs, lightly beaten
1 cup finely chopped pecans
- In a large bowl, combine the cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.
- Place springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream,vanilla and butter flavouring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
- Bake at 325 degrees 70-80 minutes or until centre is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.
1 slice=456 calories 33g fat (16g saturated fat) 116mg cholesterol 224mg sodium 33g carbohydrates (27g sugars, 1g fibre) 7g protein.
‘Soup’er Bowl Sunday recipes:
Chicken Noodle Soup
2 tbsp vegetable oil
3-4 boneless, skinless chicken breasts, cut into 3/4″ pieces
1 medium onion, chopped
1 carrot, coarsely grated
1 tsp each dried oregano and basil or 1/2 cup fresh basil
4 cups chicken stock
1 tsp Dijon mustard
3 oz.broken spaghettini which is about a cup of broken pieces
2 cups chopped celery
2 tbsp flour
2 1/2 cups milk (skim does not work well, it seems to be a thinner soup)
1 tsp salt (since the bought broth has a lot of salt I just use a dash)
1/2 tsp pepper
In a large saucepan heat 1/2 of the oil over medium heat and brown the chicken in batches, adding more oil as needed to stop sticking. Transfer chicken to a bowl and set aside. Saute onion, carrot, celery, basil and oregano until onion is soft (about 5 minutes). Add chicken stock and mustard; bring to a boil. Stir in spaghettini and return to a boil, stirring occasionally. Reduce heat and simmer for about 8 minutes or until noodles are almost tender. Add chicken with its accumulated juices and continue to cook until the noodles are tender. Whisk flour into milk and gradually whisk into the soup. Simmer, stirring for about 3 minutes or until slightly thickened. Add salt and pepper to taste.
Slow Cooker Beef and Barley Soup
Makes 10 cups
2 pounds lean, trimmed boneless beef chuck steak,cut into small bite-sized pieces
1 onion, chopped
2 celery stalks, chopped
5 carrots, peeled and sliced
8 ounces sliced white mushrooms
3 garlic cloves, minced
1 cup barley or pearl barley, uncooked
48 ounces low sodium beef broth
3 tablespoons tomato paste
2 tablespoons Worcestershire paste
1 teaspoon salt
1 teaspoon fresh ground black pepper
Place beef, onion, celery, carrots, mushrooms, garlic, barley, broth, tomato paste, Worcestershire sauce, salt and pepper in a large slow cooker. Cook on high for 4 hours or low for 8-9 hours.
For 1 1/2 cups = 287 calories, 7.0 g fat, 2.4 g saturated fat, 20.9 g carbohydrates, 4.1 g sugar, 34.0 g protein, 4.7 g fiber, 700 mg sodium
Cream of Tomato Soup
Makes 9 cups
- 1 can (14-1/2 ounces) stewed tomatoes
- 4 ounces cream cheese, cubed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/4 cup butter
- 3 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 2 cans (11-1/2 ounces each) V8 juice
- 1 cup half-and-half cream
- 1/2 teaspoon dried basil
- SEASONED OYSTER CRACKERS:
- 3 cups oyster crackers
- 1/3 cup canola oil
- 1 tablespoon ranch salad dressing mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill weed
- 9 tablespoons shredded part-skim mozzarella cheese
- 1. In a food processor, combine stewed tomatoes and cream cheese; cover and process until smooth. Set aside.
- 2. In a large saucepan, saute onion and garlic in butter. Whisk in tomato soup and V8 until blended. Gradually stir in the cream cheese mixture, cream and basil. Cook and stir until heated through (do not boil).
- 3. In a large bowl, combine the crackers, oil, dressing mix, garlic powder and dill; toss to coat. Ladle soup into bowls; sprinkle with crackers and mozzarella cheese.Yield: 9 servings (3 cups crackers).
1 cup: 387 calories, 24g fat (10g saturated fat), 46mg cholesterol, 1260mg sodium, 36g carbohydrate (15g sugars, 3g fiber), 7g protein.
2 tsp olive oil
1 cup chopped onions
1 tsp minced garlic
1 tsp grated gingerroot (or powder)
1/2 tsp ground cumin
6 cups cubed, peeled butternut squash
2 cups chicken broth
1 1/2 cups unsweetened carrot juice (or 2 large processed carrots)
1/4 cup frozen pineapple (or orange) juice concentrate
1 tsp grated orange zest
1/2 tsp salt
1/4 tsp freshly ground black pepper
Light sour cream – optional
- Heat olive oil in a large, non-stick soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes.
- Stir in gingerroot and cumin, and cook for 30 more seconds. Add squash and remaining ingredients, except sour cream. Mix well. Bring soup to a boil. Reduce heat to low, cover, and simmer for 12 to 14 minutes, or until squash is tender.
- Working in batches, transfer soup to a blender or food processor and puree until smooth. Return pureed soup to pot. Serve hot soup with a dollop of light sour cream in the centre, if desired.
Makes 6 servings.
Calories: 102 total fat =1.9 g saturated fat = 0.3 g protein= 3 g carbs=20 g fiber = 2.4 g cholesterol = 2 mg sodium = 372 mg
Comments in ( ) are changes made by our soup maker.
Some chili cookoff recipes:
White Bean Chicken Chili
Prep. 25 min. Cook 3 hours 6 servings
3/4 lb. boneless skinless chicken breasts, cut into 1 1/4 inch pieces
1/4 tsp. each salt and pepper
2 tbsp. olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 tsp. dried oregano
1 tsp. ground cumin
2 cans (15 oz. each) white kidney beans or cannellini beans, rinsed and drained, divided
2 1/2 cups chicken broth, divided
1 1/2 cups shredded cheddar cheese
Optional toppings: avocado, cherry tomatoes and cilantro
1. Toss chicken with salt & pepper. In a skillet, saute chicken in 1 tbsp. oil until browned. Transfer to a 3 qt. slow cooker.
2. In the same skillet, saute onion in remaining oil. Add jalapeno, garlic, oregano and cumin. Cook and stir 2 minutes. Add to slow cooker.
3. In a bowl, mash 1 cup of the beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture.
4. Cook, covered, on low until chicken is tender, 3 to 3 1/2 hours. Stir before serving. Serve with cheese and, if desired, additional toppings.
Note: Wear disposable gloves when cutting jalapeno to avoid burning skin.
Beef, bean and beer chili
2 tbsp. vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin, cubed or spicy Italian sausage
1 (14 1/2 ounce) can peeled and diced tomatoes with juice
1 (12 oz.) bottle or can dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/2 cup packed brown sugar
3 1/2 tablespoons chili powder
1 tbsp. cumin seeds
1 tbsp. unsweetened cocoa powder
1 tsp.ground coriander
1 tsp. dried oregano
1 tsp. ground cayenne pepper
1 tsp. salt
4 (15 ounce) cans kidney beans
4 fresh, hot chili peppers, seeded and chopped
1. Place a pot over medium heat. Drizzle in vegetable oil. Cook onions, garlic, ground beef and cubed sirloin (or sausage) in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chili peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes
Anna Geene’s Delicious Chili
Can of kidney beans (rinsed)
Can of tomatoes, mash,
Spices to taste: Cumin, chili powder, garlic powder/fresh, salt ,pepper.
Optional: sliced carrots.
Fry onions, then add hamburger, and spices. Fry till hambuger is cooked, Add beans, tomatoes carrots, mushrooms. Simmer for 10 minutes or more.
Chili is great rewarmed.
Rev. Matthew’s Easter Pretzel Recipe
3 1/2 cup flour
1 tbsp. yeast (1 pkg)
1 tbsp. sugar.
1 tsp salt.
1/3 cup warm water
1 egg & 1 tbsp water
Put 1/2 cup warm water in a warmed medium sized mixing bowl and stir in
Sprinkle yeast on top and leave for 10 minutes. Leave the mixture not
Add remaining water and salt and stir in.
Add flour, stirring in 2 1/2 cups with spoon and then knead in the last
cup with your hands.
Turn onto floured surface, knead until smooth.
can be shaped right away and baked.
Bake at 400 F for about 15 minutes (time depends on time and thickness)
Shapes other than the traditional shape are O.k. in lent as well.
Crosses, hearts, weave a mat, etc.
Some ‘Souper’Bowl Sunday Recipes:
BEAN & HAM SOUP (2016) From Ron Dakin
INGREDIENTS . . . “a little of this and a little of that”:
LARGE cooking pot with a lid.
2 lbs of white beans
Water sufficient to soak and keep the beans covered
Pre-cooked Smoked ham hip (bone in is best. . . or not. Size depends on taste and budget)
3 medium yellow onions – peeled, sliced and diced
2 tbsp. brown sugar
a solid splash of lemon juice
a solid dash of lemon pepper
a solid splash of Worcester sauce
a solid splash of steak sauce
1 tbsp. of raw mustard
3 medium size potatoes – peeled and cut up in small chunks
1-2 cups of frozen corn
1-2 cups of frozen peas
Soak the beans over night. Drain and replace water. . . enough to cover the beans about two inches. Add water as needed. Cover, bring to a boil and simmer for a couple of hours, then drop in the ham. . . continue to simmer for another couple of hours. Lift out the ham and peal off the darker parts of the skin. Cut the ham into chunks and return to the pot. . . including the bone. Discard the bone when it’s all done. Slice and dice the onions, and add. After another hour, gradually add the rest of the ingredients (except the vegetables) over the next hour or so. . .checking on flavour and texture of the soup. Usually the ham provides enough salt, but more might be needed according to taste. Experiment with your own taste in spices, but do it a little at a time. The flavour develops over time.
Add the frozen vegetables and allow to simmer for another ten minutes or so. Add the potatoes and simmer another half hour.
Divide up into meal sized containers. Freeze for use when desired.
WARNING: NEVER let the liquid get below the ingredients! ALWAYS stir and check that the ingredients do not stick on the bottom. . . Both in the making or in the re-heating. The taste of burned beans will ruin the whole batch!!!
Tomato-Beef-Vegetable Soup from Bob Malpass
1 lb. ground beef
2 onions chopped
Fry together in a large pot. Drain off fat, or I prefer to put the mixture into a colander and rinse all the fat away.
Add water to the pot to just about the half way mark. Bring to a boil and add the following ingredients:
1 pkg Dry tomato-vegetable soup
3-4 carrots, sliced
3 celery ribs, sliced
1 cup cabbage, chopped
1 or 2 cans red kidney beans (19 oz)
1 can diced tomatoes (28 oz)
1 can brown beans (18 oz)
1 cup elbow macaroni
1 tbsp. basil
1 tbsp. oregano
1 tbsp. parsley
salt and pepper to taste
Simmer till vegetables are cooked. You may vary ingredients to suit your own taste. Nothing is written in stone with this recipe
Fruit Crisp or Crumble Pie
Thanks to Cathy Sischek for sharing this very versatile recipe with us.
Fruit Crisp or Crumble – 8” by 8” fruit crisp or 9” pie
Cut up approximately 5 – 6 cups of desired fruit for the filling. Thicken and sweeten as desired. For our apple pie recipe, you would use 1 to 2 tsp. of lemon juice, ¼ cup flour, 2/3 cup white sugar and 2 tsp. cinnamon for the filling.
Topping: 1 cup oats, ½ cup packed brown sugar, ¼ cup melted butter and 1 tsp. cinnamon (or more to taste). Mix until crumbly and spread over fruit. Bake at 350 for 45 minutes for fruit crisp, 1 to 1 ½ hours for pie. Protect pie crust edge with foil.