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Spanish Yellow Rice

Published April 5, 2016 | By admin
Servings 4
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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)

Published April 5, 2016 | By admin
Servings 6-8
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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.

Pecan Pie

Published January 26, 2016 | By admin
Submitted by: Thomas Graham Lot# 1535
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Submitted by: Thomas Graham Lot# 1535
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Instructions
  1. Preheat oven to 350
  2. In a medium saucepan, combine sugar, corn syrup,butter,water & cornstarch. bring to a full boil then remove from heat
  3. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. stir in salt, vanilla & pecans. Pour into pie shell.
  4. Bake in preheated oven for 45-50 minutes, until filling is set.

Balsamic Marinated Tomato and Mozzarella Salad

Published January 20, 2016 | By admin
Submitted by: Kathy Maznik Lot # 1933
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Submitted by: Kathy Maznik Lot # 1933
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Instructions
  1. Mix together first five ingredients for dressing and toss in cheese and tomatoes.
  2. Chill until ready to serve.

Avocado and Tomato Salad

Published January 20, 2016 | By admin
Servings 8
Submitted by: Kathy Maznik Lot # 1933
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Submitted by: Kathy Maznik Lot # 1933
Ingredients
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Servings 8
Instructions
  1. Toss all ingredients in a bowl and top on a bed of lettuce (if desired)

Copycat Cheddar Bay Biscuits

Published January 15, 2016 | By admin
Submitted By: Jessica Dudt Lot # 2127
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Submitted By: Jessica Dudt Lot # 2127
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Instructions
  1. Preheat oven to 425.
  2. Whisk together Flour, Powder, Soda, Salt, and Sugar. Make a well in the center.
  3. In a separate bowl, add the melted butter to the cold buttermilk (it will look chunky).
  4. Pour that in the well, and then sprinkle the cheese & garlic into the bowl.
  5. Mix with spoon or a rubber spatula until just moistened.
  6. Drop by quarter cups onto a greased pan (I personally bake in a greased, heated cast iron skillet as it makes a nice crisp crust on the bottom) and bake for 12-15 minutes or until golden brown.
  7. Immediately brush with topping mixture.

Restaurant Style Salsa

Published January 15, 2016 | By admin
Submitted by: Manda Jackson Lot # 1377
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Submitted by: Manda Jackson Lot # 1377
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Instructions
  1. Blend all ingredients in food processor or blender until smooth!

Sublime Chicken Pot Pie

Published January 15, 2016 | By admin
Submitted by: Mary Kay Milewski Lot # 267
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Submitted by: Mary Kay Milewski Lot # 267
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Instructions
  1. In a large frying pan, cook sausage until no longer pink. Take cook sausage out and set aside.
  2. In same pan, melt margarine; blend in flour, salt and pepper to make a roux. Cook for several minutes to take the flour taste out. Be careful not to burn it!
  3. Stir in broth and milk.
  4. Cook and stir until thick and bubbly, about 3 minutes.
  5. Add the cooked sausage, cooked chicken and vegetables.
  6. Cook over low heat for several minutes until bubbling.
  7. Divide into individual casseroles , 1 ½ quart casserole dish, or a large pie pan.
  8. Roll out one circle of pastry (This is a savory pie and unlike sweet pies, only will have the top crust.)
  9. Sprinkle the pie crust with celery seed, salt and pepper. Roll into pastry so it sticks.
  10. Top chicken mixture with pie crust, trim edges, slit for steam.
  11. Bake at 425 for 25 minutes.
Recipe Notes

This is a great recipe for leftover turkey or rotisserie chicken. It can also be made into individual small pies!

Basil Parmesan Pasta Salad

Published January 15, 2016 | By admin
Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
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Instructions
  1. Prepare pasta according to package directions; drain.
  2. Whisk together vinegar and next 5 ingredients. Gradually whisk in olive oil.
  3. Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.

Lemon Sugar Cookies with Lemon Icing

Published January 14, 2016 | By admin

Submitted by: Carrie Morris Lot # 2451
Servings 4dozen
Cook Time 25minutes
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Servings: dozen
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Ingredients
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Servings: dozen
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Servings 4dozen
Cook Time 25minutes
Instructions
  1. Preheat oven to 350 degrees.
  2. In medium bowl whisk together baking soda, baking powder, salt and flour.
  3. In large bowl, cream together butter and sugar until light and fluffy.
  4. Add egg, vanilla, lemon extract and lemon zest.
  5. Add flour mixture, a cup at a time, and stop once combined.
  6. Roll 2 Tbsp into a ball and place onto baking sheet, keeping them 2 inches apart.
  7. Dip a glass into sugar and press each ball lightly just until flattened.
  8. Bake for 13 minutes or just until barely browned on the bottom; allow to cool.
  9. Make lemon glaze: Mix all of the icing ingredients together in a Pyrex measuring cup with a whisk until smooth and no lumps; let it sit for a few minutes then pour/spoon it on each cookie.
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