Creamed Spinach

Servings 2-4
Cook Time Total time - 30 minutes
Ingredients
Print Recipe
Servings:
Units:
Ingredients
Print Recipe
Servings:
Units:
Servings 2-4
Cook Time Total time - 30 minutes
Instructions
  1. To make flavored milk: Combine milk, peppercorns, bay leaves and cloves in small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let sit for 20 minutes. Strain into small bowl or measuring cup, set aside. Discard solids.
  2. To make Be'chamel sauce: Melt 1 Tbs. butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Gradually whisk in milk mixture. Whisk another 3 minutes until sauce thickens. Stir in salt, white pepper, nutmeg and half & half. Set aside, covered.
  3. To finish the dish: Heat remaining butter and a splash of olive oil in a large skillet over medium heat. Add onion, sauté until tender, about 5 minutes. Add 1/2 bag of spinach; cover skillet momentarily until all leaves are wilt. Add the other half bag. Turn with tongs until all leaves are wilted. Pour sauce over spinach, stir to combine. Serve.

Antipasto Salad

Servings 12 - 24
Ingredients
Print Recipe
Servings:
Units:
Ingredients
Print Recipe
Servings:
Units:
Servings 12 - 24
Instructions
  1. Mix all ingredients together and let marinate in fridge for at least 30 minutes before serving. The longer it marinates, the more the flavor marries.

Brussel Sprouts with Bacon, Garlic and Shallots

Servings 2
Cook Time Total time: 30 minutes
Ingredients
Print Recipe
Servings:
Units:
Ingredients
Print Recipe
Servings:
Units:
Servings 2
Cook Time Total time: 30 minutes
Instructions
  1. Heat a large nonstick skillet over medium-high heat.
  2. Add bacon, and saute' for 5 minutes or until bacon begins to brown.
  3. Add shallots and Brussel sprouts; saute' 4 minutes
  4. Add garlic; saute' for 4 minutes or until garlic begins to brown, stirring frequently.
  5. Add the chicken broth and bring to a boil. Cook approx. 15 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally.
  6. Remove from heat; stir in salt and pepper.

Spanish Yellow Rice

Servings 4
Ingredients
Print Recipe
Servings:
Units:
Ingredients
Print Recipe
Servings:
Units:
Servings 4
Instructions
  1. Heat oil in a medium saucepan on medium-high heat.
  2. Add the shallots and garlic and cook until they start to brown, around 2-3 minutes.
  3. Add rice, broth, turmeric and salt. Add frozen peas (if using). Bring to a boil; this may take a few minutes.
  4. Reduce heat to medium-low, cover and simmer 15 minutes.
  5. Sprinkle with fresh cilantro for a little extra flavor.

Homemade Cheesy Potatoes (no canned soup in this recipe)

Servings 6-8
Ingredients
Print Recipe
Servings:
Units:
Ingredients
Print Recipe
Servings:
Units:
Servings 6-8
Instructions
  1. Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. I Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.
  2. In a 10-inch skillet melt 3 Tbs. of butter over medium-low heat. Add the diced onions. Cook until just softened. Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes. While stirring, pour in broth and milk. Continue to stir until thick, about 5-9 minutes. Remove the pan from the heat and stir in the cup of cold sour cream.
  3. In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and grated cheese. Stir to combine and put into greased pan.
  4. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.

Baked Beans

Servings 12 - 24
Ingredients
Print Recipe
Servings:
Units:
Ingredients
Print Recipe
Servings:
Units:
Servings 12 - 24
Instructions
  1. Brown the sausage and sauté minced onions, drain.
  2. Mix all ingredients together in crockpot.
  3. Heat for 4-6 hours on high or 8-12 on low.
  4. Serve.

Buffalo Chicken Dip

Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Combine all ingredients in a 1-qt baking dish.
  2. Bake 20 min or until heated through at 350.
  3. Serve with tortilla chips, crackers or veggies or all 3.

BLT Macaroni Salad

Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. In a large bowl, combine the first 4 ingredients.
  2. Add the macaroni, tomatoes & onions, toss to coat.
  3. Cover & refrigerate.
  4. Just before serving, add the bacon & lettuce, toss to coat. (If it's dry after refrigerating, I make more of the sauce & add to get the consistency I want. )

Old Mill Dip

Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Brown sausage. Drain grease.
  2. Drain red peppers and crush in food processor.
  3. Add all ingredients to a small crock pot and heat until desired.
  4. Serve with tortilla chips or bread squares.

Corn Dip

Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Mix all ingredients in a bowl and serve with tortilla chips.
Recipe Notes

**Can be served at room temperature or chilled.

E-Mail Blast Sign-Up
email-blast




    Roaming Shores E-Blast Categories

  • Weekly Newsletter
  • Emergency & Lake Alerts
  • Meeting Updates/Changes

View previous campaigns.