Recipe Exchange

ElaineRuth
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ElaineRuth
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August 4th, 2007, 2:22 am #1

I'm hoping some of those yummy sounding recipes from Jeanettes party will be posted here, too!



Patti, you're familar with this, aren't you???


Elaine the :ph43r: in Fayetteville/Hope Mills, NC, home to Ft. Bragg and the 82nd Airborne
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kljinusa
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August 4th, 2007, 2:34 am #2

Lavender Lemonade

You must buy "culinary" lavender buds from an organic farmers' market. Culinary means safe for cooking..

1 cup sugar (I only used 2/3)
1T dried Lavender buds
1 cup fresh squeezed lemons, strained
5 cups water, half reserved

Combine sugar with 2 1/2 cups water in a pan, bring to a boil and stir until sugar is dissolved. Turn off heat, add lavender blooms and steep a couple hours or overnight. Squeeze lemons to make 1 cup of juice.
Strain the lavender buds from the sugar water and add lemon juice and another 2 1/2 cups water.

I received so many compliments on this recipe, I'm happy to share it. This recipe makes 1/2 pitcher, I multipied it by 6 for 3 whole pitchers and it was all gone by the time I left Jeannette's party.

KLJinUSA, Karen (Kuzzie) Ventura, CA
Cruz Director: SC 10/6/07
SC 4/28/07, Santa Rosa 4/29/07, SC 10/22/06
http://www.nps.gov/archive/chis/homepage.htm
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ElaineRuth
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August 4th, 2007, 2:43 am #3

Sweet Cheese Baklava
Prep Time: 30 min
Total Time: 1 hr min
Makes: 20 servings

1 cup finely chopped PLANTERS Walnuts
1/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup honey, divided
2 eggs
1 tsp. vanilla
12 sheets frozen phyllo pastry, thawed, cut in half crosswise
1/2 cup (1 stick) butter, melted

Preheat oven to 350°F. Mix walnuts, sugar and spices; set aside. Beat cream cheese, 1/4 cup of the honey, eggs and vanilla in large bowl with electric mixer on medium speed until well blended.
LAYER phyllo in 13x9-inch baking pan, brushing each phyllo sheet with butter and sprinkling rounded tablespoonful of the nut mixture evenly over every other phyllo sheet. Spread cream cheese mixture over top.
BAKE 25 to 30 minutes or until cream cheese mixture is set. Heat remaining 1/4 cup honey; drizzle over baklava. Cool to room temperature. Cut into 20 squares to serve.

How To Keep Phyllo from Drying Out: Keep phyllo sheets covered with a sheet of plastic wrap or parchment and a damp towel until ready to use.
HINT: How to chop nuts:
Place nuts and sugar in food processor container; cover. Process until nuts are finely chopped.





Elaine the :ph43r: in Fayetteville/Hope Mills, NC, home to Ft. Bragg and the 82nd Airborne
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ojailala
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August 6th, 2007, 11:46 pm #4

Wow, I missed checking this forum for a few days and looked what I missed.. all the salad recipes... Soooo glad you'all posted the recipes as they were really amazing...How about an "Eagle Lover's Cookbook" Could be a great way to make some extra $$$$$$$$$$$$$ for our favorite birds...If we all entered one favorite recipe it would fill a book.. if not, two or three would do it... Can't wait to check out the salads...
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ElaineRuth
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August 7th, 2007, 1:36 am #5

[b][font=Arial]Linda, did you notice there are only two recipes here??? (Hint, hint).
I'm hoping one of the Mods pins it to the top so it doesn't get lost before the members become accustomed to using it. (hint, hint again) [img]http://b3.ifrm.com/static/emo/18.png[/img]

When we were still in the Army, almost every place we were stationed, the Officer's Wives Club would collect member's recipes and have them bound into books and sold all over the Post. The money was used for the Scholership Fund. Some of them were really elaborate with graphics, etc. In those days, the graphics were hand drawn, . . . no clipart then. [img]http://b3.ifrm.com/static/emo/7.png[/img] I have several of them and it is fun going thru them and seeing names of gals I had forgetten!
My first one is from Aschaffenburg, W. Germany in 1961. I'll have to look thru it and see if there is anything interesting for this thread. I one I remember, off hand, it for Artillery Punch!! WOW!!!!!!!!! :wacko: :pft:

And I love when there is a 'story' to go with it (see Karen's).

For us, each year we could name it or dedicate it to the SC chicklet of that particular year.

Just something to 'chew on'. :<:: [/font]
[/b]


Elaine the :ph43r: in Fayetteville/Hope Mills, NC, home to Ft. Bragg and the 82nd Airborne
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ElaineRuth
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August 7th, 2007, 1:54 am #6

Well, I'll try to keep it going.
Here are some tasty Dipping Sauces:


Honey Mustard Dipping Sauce

A tasty honey mustard dipping sauce for chicken fingers,
egg rolls, chow mein noodles, ham sandwiches -- there's no
limits to this sauce.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 15 Minutes.
Ready in: approx. 30 Minutes.
Makes 1 cup (8 servings).

1/2 cup cold water
1 teaspoon cornstarch
1/4 cup honey
2 tablespoons thinly sliced green onions
1 tablespoon lemon juice
4 teaspoons prepared Dijon-style mustard
1/4 teaspoon onion powder

Directions

1 Place water in a medium saucepan, and mix in cornstarch
to dissolve. Stir in honey. Heat to boiling, stirring
constantly. Reduce heat and simmer until sauce thickens, about
15 minutes.

2 Remove sauce from heat. Stir in green onions, lemon
juice, prepared Dijon-style mustard and onion powder. Serve
warm or chill in the refrigerator.

==========================================

Creamy Dill Dipping Sauce

A tasty creamy dill dipping sauce.
Prep Time: approx. 1 Hour 5 Minutes.
Ready in: approx. 1 Hour 5 Minutes.
Original recipe makes 4 to 5 servings. Recipe has been scaled
to make 2 servings.

¼ cup and 2 teaspoon sour cream
2 tablespoon and 1-1/4 teaspoons mayonnaise
1 tablespoon and ½ teaspoon chopped fresh dill
1/2 teaspoon lemon juice
salt and pepper to taste

Directions

1 In a small mixing bowl, combine sour cream, mayonnaise,
dill, lemon juice, and salt and pepper.

Cover and refrigerate 1 to 2 hours before serving.

====================================================
Russian Dipping Sauce

A delicious dipping sauce with mayonnaise and ketchup as
the key ingredients.
Prep Time: approx. 5 Minutes.
Ready in: approx. 2 Hours 5 Minutes.
Makes 6 servings.

1/2 cup mayonnaise
2 tablespoons ketchup
1/2 teaspoon onion powder
1/2 small green bell pepper, chopped
salt to taste

Directions
1 In a medium-size mixing bowl, combine mayonnaise,
ketchup, onion powder, green pepper, and salt to taste.

Chill before serving.
=====================================================
Sweet and Sour Dipping Sauce

A great sauce for dipping almost any Asian inspired dish
in! Should you desire a thicker consistency than what
this recipe yields, dissolve another 1/4 teaspoon of
cornstarch in 1/8 to 1/4 cup of cold water. Once dissolved, stir
the mixture into the sauce and continue to heat and whisk
until sauce thickens.
Prep Time: approx. 2 Minutes.
Cook Time: approx. 5 Minutes.
Ready in: approx. 7 Minutes.
Makes 4 servings.

1/2 teaspoon cornstarch
2 tablespoons and 2 teaspoons distilled white vinegar
1 teaspoon vegetable oil
1/3 cup unsweetened pineapple juice
1 tablespoon ketchup
1 tablespoon and 1-1/2 teaspoons brown sugar
salt to taste

Directions

1 In a small saucepan over a medium-low heat, whisk
(using a metal whisk) together vinegar and cornstarch.

2. Add oil, pineapple juice, ketchup, brown sugar, and salt;
whisking constantly until the mixture is heated through.
==================================
Horseradish Cream Sauce
A good accompaniment to beef fondue

1 cup sour cream
3 tablespoon prepared horseradish
2 teaspoons lemon juice
2 scallions, finely chopped
1/4 teaspoon Worcestershire sauce
salt and pepper to taste

Mix all ingredients in a small bowl. This sauce is best if prepared at least an hour in advance.
=============================================
Herb Butter Dipping Sauce

1 cup butter or margarine, melted
2 tablespoons lemon juice
1/4 teaspoon fines herbes blend
Dash hot pepper sauce such as Tabasco

Combine ingredients, mix.


Elaine the :ph43r: in Fayetteville/Hope Mills, NC, home to Ft. Bragg and the 82nd Airborne
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ojailala
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August 7th, 2007, 3:52 am #7

Elaine, you and I are kinda on the same track with a cookbook.. I posted an idea on fundraisers.. check it out....
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harpo516
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August 7th, 2007, 12:17 pm #8

I'm posting a note in the threads today and let's see if this is something that we can tackle! Great idea.....

=======
ojailala,Aug 6 2007 wrote:Just posting this thought from our recipe exchange.. We had such great food at Jeanette's Fledge Party  that we were exchanging recipes...How about a cookbook related to our Eagles?   We could name different dishes after a bird or nest...:  Twin Rock Cookies;  Cruz Salsa; Limuw Lemon Cake... we could even introduce nestoration lingo:  Wing Bling Brownies;  Peter's Perfect Popcorn (just kidding) but you get my idea I hope.. Anyone have time on their hands???
Is this a great idea or what - come on over to Recipe Exchange Thread and let's see if it's something that we can do during the time that we are waiting for "nestorations"!

http://z7.invisionfree.com/CHIL_EagleCA ... ry15334824
Deb - LongIsland NY


IWS Eagle Forum ....
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snoopysmom3
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August 7th, 2007, 10:39 pm #9

The recipe book is a great idea. I jut finished doing one for our club and it is super easy to do.. There is a good compnay out there that will print it and you can type the rescipes in online which makes it even easier.
Carol
Connecticut
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harpo516
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August 8th, 2007, 12:12 am #10

sending you an em
Deb - LongIsland NY


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Patti
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August 8th, 2007, 3:48 am #11

ER--I make those cookies in the pix--but forget what they're called. I call them braided cookies. :rolleyes: When I make them, it's enough for 50 people...typical Greek style. I make those fabulous Greek powered sugar covered cookies too. All butter and cake flour and to die for.
Patti/Camarillo, CA--Ventura County

Hope is the thing with feathers That perches in the soul, And sings the tune without the words, And never stops at all.
~~ Emily Dickinson
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harpo516
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August 8th, 2007, 12:01 pm #12

We are looking into the possibility of gathering recipes and printing a book or something - more like a fall/early winter project - so stay tuned!

In the meantime - share - share - share.......
Deb - LongIsland NY


IWS Eagle Forum ....
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ElaineRuth
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August 8th, 2007, 4:45 pm #13

Patti,Aug 7 2007 wrote: ER--I make those cookies in the pix--but forget what they're called.  I call them braided cookies.  :rolleyes: When I make them, it's enough for 50 people...typical Greek style.  I make those fabulous Greek powered sugar covered cookies too.  All butter and cake flour and to die for.
Patti, here are the confectioner sugar cookies and they literally melt in your mouth. My DH doesn't like the clove on it. This is one of a couple recipes I have for this particular cookie. They are wonderful at Christmas, aren't they?
If your recipe is different, I would love to have it.

Kourabiethes

1 lb. sweet butter
½ cup confectioners’ sugar
2 egg yolks
1 tsp. baking powder
6 cups cake flour
1 cup browned chopped almonds
1 oz. whiskey
whole cloves

Instructions:

Soften butter at room temperature. Put in electric mixer and beat well: add egg yolks and beat thoroughly.
Sift flour and baking powder and mix into butter mixture.
Add nuts if desired.
sprinkle dough lightly with whiskey and knead thoroughly.
Roll out dough and cut into diamond shapes or roll into balls and center with a whole clove.
bake on cookie sheet at 35o degrees about 20 minutes.
Sprinkle liberally with confectioners’ sugar.


Elaine the :ph43r: in Fayetteville/Hope Mills, NC, home to Ft. Bragg and the 82nd Airborne
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minacat
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August 9th, 2007, 9:28 pm #14

I had posted this recipe over in the Empty Nest Party thread, but I don't know how to move it over here. So, here it is again, in a slightly more elaborate version...

Sweet Peeps Pasta Pecan Salad
With cranberries, chicken and Pineapple

2 cups of rotini (curly pasta), cooked

3 cups of diced chicken or 3 large cans of white meat chicken, diced
1 package of Ocean Spray Orange Craisins
1 20-ounce can of pineapple chunks, drained
1 cup of pecan pieces


Dressing
1 cup of mayonnaise
1 cup of sour cream
1 package of Hidden Valley Ranch Dip Mix

Combine chicken, nuts and fruit. Add cooked pasta. Mix well. Add dressing and mix.

Note #!: This makes alot, appropriate for taking for a pot luck or luncheon for a number of people. It can be easily made in a smaller version, since none of the amounts are critical except for the dressing.

Note #2: This salad can be made in many versions. Other shapes and colors of pasta can be used, chicken can be replaced with tuna (Limuw's favorite) or chopped apricots, fruit can be replaced with frozen peas. The dressing can be made with all mayonnaise or all sour cream. Other flavors of dressing could be used. Be daring!

Mina in Altadena CA
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Jennifer Rogers
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August 13th, 2007, 2:38 am #15

Here is my recipe from the Fledging party at Jeanette's house.

Tortellini Salmon Salad

1 (9oz) package refrigerated cheees tortellini, cooked according to package directions
3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes, etc.
1 (15oz) canned artichoke hearts, drained
1/4 cup chopped fresh basil leaves
1 (7.1 oz) canof salmon.
1 cup lite roasted garlic and white wine dressing (I used champagne dressing that you can find in the supermarket). The one I used was Girards. You can also find it at Trader Joes.
* Parmesan cheese

In large bowl, combine first 4 ingredients. Gently flake and fold in salmon, add and toss in dressing. Let marinate 30 minutes, or up to 24 hours before serving. Toss once before servings. Garnish with Parmesan cheese if desired.
Makes 6 servings. Preparation Time: 20 minutes.

Jennifer Rogers


Jennifer Rogers
Cambria, CA
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