Simply Serving Companions 2018

Transcription

1 Simply Serving Companions 2018 First United Methodist Church Hope, Arkansas

2 Table of contents Simply Serving Recipe Submitted by Page # Chili Cheese Frito Corn Salad...Marilou Lewis... 3 Orange-Pineapple Salad...Joanne Montgomery Layer Salad...Dana Flowers Cox... 5 Chicken Salad Supreme....Mary Gail Crane Broccoli Caesar Salad...Jeanne Simpson... 7 Mediterranean Chickpea Salad...Penny Thomason Pear and Greens Salad with Maple Vinaigrette...Susan Monroe... 9 Congealed Tuna Salad...Debbie Malek Broccoli and Grape Pasta Salad...Mary Ward Hot Chicken Salad....Nan Wright Spiced Peaches...Dixie Coffee Ramen Noodle Chicken Salad...Carolyn Aslin Spinach Salad with Poppyseed Dressing....Marlon Ward Southwest Roasted Potato Salad....Mandy Townsend Frog Eye Fruit Salad...Kari Rohrbaugh Fiesta Ranch Chicken Pasta Salad....Karen Smith Strawberry Pecan Pretzel Salad...Tiffany Purtle Taco Pasta Salad...Judy Flowers Hawaiian Salad....Juneann Price Strawberry Pretzel Salad...Myra Wylie Asparagus Pasta Salad...Rose Gagnon Texas Two-Step Slaw...Joann Montgomery Spaghetti Salad...Betsy Still Broccoli Salad....Myra Prince Cranberry Salsa...Carolyn Aslin Cauliflower Salad...Artie Johnson Cowboy Salad...Kim Smith Roasted Butternut and Quinoa Salad...Jodi Coffee Milk Chocolate Bar Cake...Joann Montgomery Cheesecake...Dixie Coffee

3 Chili Cheese Frito Corn Salad submitted by Marilou Lewis 1 bell pepper, diced 1 tomato, diced 4-5 green onions, diced 2 cans of corn, drained 1 cup grated American cheese 1 cup mayonnaise (or just enough to make it creamy) 1 bag of Chili Cheese Fritos (crumbled a little) Pepper to taste No salt (as chips are salty) Mix everything but Fritos together. Use enough mayonnaise to make it creamy. Add crumbled chips just before serving. (May only need 1/2 bag). This does not hold up well as the chips get soggy overnight. Eat up. Companions First United Methodist Church Salad Supper 2018 page 3

4 Orange-Pineapple Salad submitted by Joanne Montgomery 1 package orange Jell-O 1 small can crushed pineapple 1 cup hot water ½ cup sugar 1 cup nuts 1 cup grated cheddar cheese 1 cup cool whip Combine pineapple, water and sugar; bring to a boil and pour over Jell-O. Stir until thickened. Add nuts, cheese and fold in cool whip. Chill several hours. Companions First United Methodist Church Salad Supper 2018 page 4

5 7 Layer Salad submitted by Dana Flowers Cox 1 head of lettuce of your choice, torn into bite-sized pieces 1 bunch of spinach, torn 1 ½ cup of celery, sliced 2 cups of green peas, drained 1 ½ cup of boiled eggs, grated 1 ½ cups of cheddar cheese, grated 1 pound of bacon, cooked crisp. chopped Ranch salad dressing Wash and tear lettuce and spinach. Layer in bottom of salad bowl. Layer remaining ingredients and top with dressing and bacon. Companions First United Methodist Church Salad Supper 2018 page 5

6 Chicken Salad Supreme submitted by Mary Gail Crane 2 ½ cups cold cooked chicken, diced 1 cup mayonnaise ½ cup scallions, thinly sliced ½ cup heavy cream, whipped 2 tablespoons parsley, minced ½ cup Durkee s dressing 1 teaspoon salt ½ cup toasted almonds, shredded 1 cup white grapes, sliced Combine and serve. Serves eight. Companions First United Methodist Church Salad Supper 2018 page 6

7 Broccoli Caesar Salad submitted by Jeanne Simpson 2 oil-packed anchovy fillets (optional) 1 garlic clove, thinly sliced ¼ cup fresh lemon juice 2 teaspoon Dijon mustard Kosher salt 2 tablespoons mayonnaise ½ cup extra-virgin olive oil 3 tablespoons grated Parmesan, plus more shaved for serving 2 medium heads of broccoli (about 1½ lb.) ¼ head of savoy or Napa cabbage Finely grated lemon zest (for serving) Freshly cracked black pepper Using the side of a chef s knife, mash anchovies, if using, and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 tablespoons grated parmesan. Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes. Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper. Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Companions First United Methodist Church Salad Supper 2018 page 7

8 Mediterranean Chickpea Salad submitted by Penny Thomason For the Salad 2 (15 oz.) cans chickpeas, drained and rinsed 1 medium cucumber, chopped 1 bell pepper, chopped ½ red onion, thinly sliced ½ cup chopped kalamata olives ½ cup crumbled feta Kosher salt Freshly ground black pepper For the Lemon Parsley Vinaigrette ½ cup extra-virgin olive oil ¼ cup white wine vinegar 1 tablespoon lemon juice 1 tablespoon freshly chopped parsley ¼ teaspoon red pepper flakes Kosher salt Freshly ground black pepper In a large bowl toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper. In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Shake until emulsified, then season with salt and pepper. Dress salad with vinaigrette and serve. Companions First United Methodist Church Salad Supper 2018 page 8

9 Pear and Greens Salad with Maple Vinaigrette submitted by Susan Monroe Vinaigrette: ¼ cup real maple syrup or maple-flavored syrup 2 tablespoon balsamic vinegar ½ teaspoon Dijon Mustard ¼ teaspoon salt ¼ teaspoon pepper ¼ cup canola or vegetable oil Salad: 1/3 cup pecan halves 8 cups torn mixed salad greens 3 medium pears, peeled, cut into wedges 1/3 cup sweetened dried cranberries In a small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended. Place pecans in 1-cup glass measuring cup. Microwave on high 2 2 ½ minutes, stirring every 30 seconds, until browned. Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads. Companions First United Methodist Church Salad Supper 2018 page 9

10 Congealed Tuna Salad submitted by Debbie Malek (A Mary Margaret Haynes recipe) 2 small lemon Jell-Os 1 cup cool whip 2 cups hot water 2 cups chopped celery ½ lemon (juice) 1 ¼ cups Hellman s mayonnaise 2 cans large or 3 small cans white albacore tuna (drained) 1 cup chopped pecans 1 jar chopped pimento Dissolve 2 cups hot water with 2 jellos. Add lemon juice. When cooler, add the rest of the ingredients. Pour in a 9x13 glass casserole dish. Chill overnight. Companions First United Methodist Church Salad Supper 2018 page 10

11 Broccoli and Grape Pasta Salad submitted by Mary Ward 6 slices cooked bacon, crumbled 3 cups broccoli florets 2 cups red, seedless grapes ⅓ cup red onion 1 cup mayonnaise 8 oz. bowtie pasta ½ teaspoon salt ¼ cup sugar ¼ cup red wine vinegar ½ cup pecans Mix all ingredients together and chill until serving time. Companions First United Methodist Church Salad Supper 2018 page 11

12 Hot Chicken Salad submitted by Nan Wright 2 cups diced chicken ½ cup mayonnaise 1 cup celery, diced 1 small can water chestnuts ½ cup slivered almonds, toasted 1 can cream of chicken soup ½ teaspoon salt ½ teaspoon pepper 2 tablespoons lemon juice 2 hard boiled eggs (cut in small pieces) ¼ cup sour cream 1 can french-fried onions 1 small jar pimentos 1 cup grated cheddar cheese Combine all ingredients, except onions and cheese, in 9 x 13 baking dish and top with cheese and french-fried onions. Bake at 350 for 25 minutes. Companions First United Methodist Church Salad Supper 2018 page 12

13 Spiced Peaches submitted by Dixie Coffee Large can peach halves ¾ cup packed brown sugar ½ cup vinegar 2 sticks cinnamon 1 teaspoon whole cloves 1 teaspoon whole allspice Juice from can of peaches Boil the sugar and spices in juice for 3 or 4 minutes. Cool and add to peaches. Easy to double. Refrigerate!! Keeps for couple of weeks or more!! Companions First United Methodist Church Salad Supper 2018 page 13

14 Ramen Noodle Chicken Salad submitted by Carolyn Aslin 2 tablespoons sesame seed 2 tablespoons slivered almonds 3-oz. pack ramen noodles, crushed (discard seasoning) 1 pack shredded cabbage 2 bunches green onions, chopped Bacon bits to taste 12 oz. can chicken breast, drain and shred ½ cup vegetable oil 1 tablespoon vinegar 2 tablespoons sugar 1 teaspoon salt 1 teaspoon course black pepper In dry skillet, brown sesame seeds and almonds. Combine with noodles, cabbage, onions, chicken and bacon. Blend remaining ingredients and pour over noodle mixture. Refrigerate overnight to marinate. Serves eight. Companions First United Methodist Church Salad Supper 2018 page 14

15 Spinach Salad with Poppyseed Dressing submitted by Marlon Ward Dressing ½ cup Miracle Whip ⅓ cup sugar ⅓ cup white vinegar 1 teaspoon poppyseeds Salad 4 cup spinach 4 cup lettuce 1 large can Mandarin oranges ⅓ cup thinly sliced red onion Toasted pecans 1 or 2 tablespoons butter 2 or 3 tablespoons brown sugar 1 cup pecans To toast pecans: melt 1 or 2 tablespoons butter in pan. Add 1 cup pecans, sprinkle 2 or 3 tablespoons brown sugar over pecans on low heat. Stir. Cool pecans before using. Drain oranges and place on paper towel. Mix salad greens and well-drained oranges. Add salad dressing and toasted pecans. Companions First United Methodist Church Salad Supper 2018 page 15

16 Southwest Roasted Potato Salad submitted by Mandy Townsend 2 pounds baby red potatoes, halved 1 corn on the cob, husk on 1 red bell pepper, diced 1 orange bell pepper, diced 1 green bell pepper, diced ½ teaspoon cumin ¼ teaspoon ancho chili pepper powder 1 tablespoon coarse salt 1 teaspoon pepper 1 tablespoon fresh dill, minced + extra roughly chopped to garnish Green onion, thinly sliced to garnish 3 tablespoons olive oil Preheat oven to 400 F. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space. Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender. While vegetables continue to cook, remove the husk from the corn and slice off the kernels. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish. Companions First United Methodist Church Salad Supper 2018 page 16

17 Frog Eye Fruit Salad submitted by Kari Rohrbaugh ¾ cup sugar 1 tablespoon allpurpose flour ½ teaspoon salt ⅔ cup pineapple juice 1 egg, well beaten 1 teaspoon lemon juice 1 cup Acini de Pepe pasta 2 (8-oz) cans mandarin oranges, drained 1 (20-oz) can crushed pineapple, drained 1 (20-oz) can pineapple tidbits, drained 1 cup miniature marshmallows 1 (8-oz) carton Lite Cool Whip Combine sugar, flour and salt in a saucepan. Stir pineapple juice into beaten egg then into the sugar mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in lemon juice. Set aside to cool. Cook Acini de Pepe in 3 quarts of boiling water for 6-8 minutes, stirring often. Drain and rinse. Combine cooked sauce with cooked Acini de Pepe. Cover and chill in refrigerator. When cool, stir in the well-drained fruit, marshmallows and whipped topping. Chill at least one hour before serving. Companions First United Methodist Church Salad Supper 2018 page 17

18 Fiesta Ranch Chicken Pasta Salad submitted by Karen Smith 1 package of pasta rotini, bowtie, tri-colored, etc. 3 boneless chicken breasts, cooked and diced (I usually use a rotisserie chicken) 1 packet taco seasoning mix 1 can black beans, drained and rinsed 1 can kidney beans, drained and rinsed 1 package frozen corn 1 onion, chopped 1 green pepper, chopped 1 can of olives, sliced 2 cups grated cheddar cheese 2 tomatoes, chopped 1 package Frito Corn Chips (for topping) Salad dressing 2 cups mayonnaise 1 cup buttermilk 1 package Hidden Valley Fiesta Ranch Dressing mix Cook pasta, drain and cool. Combine with all of the other ingredients in a large mixing bowl, and then mix up the dressing. Whisk all of the dressing ingredients together in a small bowl until smooth. Add dressing to the salad and keep refrigerated until ready to serve. Right before serving, add in Frito corn chips to taste. Enjoy! Companions First United Methodist Church Salad Supper 2018 page 18

19 Strawberry Pecan Pretzel Salad submitted by Tiffany Purtle 1 cup crushed pretzels ½ cup chopped pecans ¾ cup brown sugar ¾ cup butter melted 3 cups diced strawberries 8 oz cream cheese softened ½ cup granulated sugar 1 teaspoon vanilla 3 cups cool whip (or use whipped cream) Mix together crushed pretzels, chopped pecans, brown sugar and melted butter. Spread on a large baking sheet with sides (I used my jelly roll pan) and bake at 400 degrees for 7 minutes. Allow the mixture to cool and then break it into small pieces. Set aside. Beat together softened cream cheese, granulated sugar, and vanilla. Fold in the cool whip. Cover and store in the fridge. Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture. Companions First United Methodist Church Salad Supper 2018 page 19

20 Taco Pasta Salad submitted by Judy Flowers 1 lb beef, cooked and drained 1 lb rotini, cooked and drained and rinsed with cold water 1 oz or 3 tablespoons taco seasoning 1 green pepper, diced small 1 small yellow onion, diced small 1 pint grape tomatoes, sliced in half 2 cups shredded cheddar jack cheese 3 cups shredded iceberg lettuce 1 ½ cups French dressing 9 ¾ oz bag Nacho Doritos, crushed Stir together the beef and the taco seasoning. In a very large bowl, mix together the beef, noodles, green pepper, onion, tomatoes, lettuce, and cheese. Mix in the French dressing until everything is well coated. Then stir in the chips, serve and enjoy right away. Companions First United Methodist Church Salad Supper 2018 page 20

21 Hawaiian Salad submitted by Juneann Price 8 oz rotini or bow-tie pasta 14 oz can pineapple tidbits, juice reserved 1 red pepper, diced 2 cups diced ham 1 green onion, thinly sliced Dressing ½ cup mayonnaise ¼ cup sour cream 1 tablespoon dijon mustard ⅓ cup pineapple juice 1 teaspoon cider vinegar 1 teaspoon honey ¼ teaspoon garlic powder black pepper to taste Cook pasta according to package directions. Drain and run under cold water. Whisk together all dressing ingredients until smooth. Combine all ingredients in a large bowl and gently toss with dressing. Refrigerate 2 hours before serving. Store refrigerated up to 5 days. Companions First United Methodist Church Salad Supper 2018 page 21

22 Strawberry Pretzel Salad submitted by Myra Wylie 2 cups crushed pretzels ¾ cup melted butter 3 tablespoons sugar, plus ¾ cup sugar 1-8 oz. package of cream cheese 1-8 oz. container whipped topping 2-3 oz. packages strawberry gelatin dessert mix 2 cups boiling water 2-10 oz. packages of frozen strawberries 1-8 oz can crushed pineapple Whipped topping or whipped cream to garnish Preheat oven to 400 degrees F. For the crust, mix the pretzels, butter, and 3 T of sugar. Press this mixture into a 9 x 13 pan and bake for 7 minutes. Set aside and allow to cool. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping and spread over the cooled crust. Refrigerate until well chilled. In a small bowl, dissolve the gelatin in the boiling water and allow to cool slightly. Add the strawberries and pineapple and pour over the cream cheese mixture. Refrigerate until serving time. To serve, cut slices and serve with a dollop of whipped topping. Companions First United Methodist Church Salad Supper 2018 page 22

23 Asparagus Pasta Salad submitted by Rose Gagnon 1 lb fresh asparagus, cut into 1-½ pieces 1 package (16 oz) multicolored corkscrew pasta, cooked and drained 1 cup diced cooked chicken 1 cup diced fully cooked ham 2 medium tomatoes, seeded and diced ½ cup sliced ripe black olives 1-½ cups zesty Italian salad dressing 1-½ teaspoon dill weed Place asparagus in a large saucepan with enough water to cover; cook until crisptender. Drain and cool. In a large bowl, combine asparagus and remaining ingredients; toss to coat. Cover and refrigerate 3-4 hours or overnight. Makes 12 servings Companions First United Methodist Church Salad Supper 2018 page 23

24 Texas Two-Step Slaw submitted by Joann Montgomery 3 cups coleslaw mix ¼ cup Mexicorn, drained 1 jalapeno pepper, seeded and chopped 2 tablespoons chopped red onion 1 tablespoon minced fresh cilantro ½ cup shredded cheddar cheese ½ cup ranch salad dressing 1-½ teaspoons lime juice ½ teaspoon ground cumin In a large bowl, combine the first six ingredients. In a small bowl, combine the salad dressing, lime juice and cumin. Pour over the coleslaw and toss to coat. Refrigerate until serving. Companions First United Methodist Church Salad Supper 2018 page 24

25 Spaghetti Salad submitted by Betsy Still 1 pound spaghetti, cooked 1 green pepper, chopped fine 2 tomatoes, chopped fine 1 small red onion, diced 8 oz. bottle Zesty Italian dressing ½ bottle McCormick Salad Supreme Drain spaghetti and rinse in cold water. Mix all ingredients and chill overnight. Serve cold. Companions First United Methodist Church Salad Supper 2018 page 25

26 Broccoli Salad submitted by Myra Prince 4 cups fresh broccoli 6-8 green onions 8-10 slices of bacon, cooked and crumbled 1 can cashew pieces ½ cup raisins 2 cups cheddar cheese 2 cups mayonnaise 2 teaspoons red wine vinegar 1 cup sugar 1 ½ cups red or green grapes Mix broccoli, green onions, raisins and cheddar cheese together. Mix mayonnaise, vinegar, and sugar together, add to salad. Add bacon and cashews just before serving to keep their crunch. Companions First United Methodist Church Salad Supper 2018 page 26

27 Cranberry Salsa submitted by Carolyn Aslin 12 oz. package cranberries 1/2 cup sugar 1/2 bunch cilantro 1/2 red onion 2 jalapeño peppers 1 tablespoon balsamic vinegar 1 tablespoon olive oil 1 tablespoon lime juice Blend cranberries and sugar in a food processor; then remove. In the food processor, chop cilantro, onion and jalapeño peppers. In bowl, mix all together, then add the vinegar, oil and lime juice. Serve with chips or crackers. Companions First United Methodist Church Salad Supper 2018 page 27

28 Cauliflower Salad submitted by Artie Johnson 1 head cauliflower 1 green pepper 1 lb. bacon (I usually use less) 2 tablespoons sugar 1 cup Colby cheese 1 medium red onion 1 cup mayonnaise Break cauliflower in small pieces. Cube cheese; chop pepper. Fry bacon and break into small pieces. Mix veggies. Mix mayonnaise with sugar and pour over veggies. Chill at least 3 hours before serving. Companions First United Methodist Church Salad Supper 2018 page 28

29 Cowboy Salad submitted by Kim Smith 3 cups cooked brown rice, cooled 1 green bell pepper, chopped 2 cups cherry tomatoes, halved 1 small red onion, diced 1 can black beans, drained and rinsed 1 can light red kidney beans, drained and rinsed 1 can chick peas, drained and rinsed 2 tablespoons cilantro, chopped Juice of a lime and zest 2 teaspoons cumin 2 cloves garlic, minced Salt and pepper to taste Mix well and chill. Companions First United Methodist Church Salad Supper 2018 page 29

30 Roasted Butternut and Quinoa Salad submitted by Jodi Coffee Salad 1 cup (1-½ lbs) cubed butternut squash, cut into ¾ inch pieces 1 tablespoon olive oil Salt and freshly ground black pepper ¼ cup chopped pecans, toasted ½ cup cooked quinoa 10 oz spring salad mix ¼ cup craisins 4 oz goat cheese, crumbled Dressing ¼ cup olive oil ¼ cup balsamic vinegar 1-2 teaspoon honey 1 tablespoon dijon mustard Salt and freshly ground black pepper For the butternut squash: Preheat oven to 400 degrees. Place squash on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss to evenly coat in oil. Spread into an even layer. Bake in preheated oven minutes. Allow to cool several minutes before adding to salad. For the Salad: In a large salad bowl toss together mixed greens, squash, quinoa, pecans and craisins. Drizzle with desired amount of dressing and gently toss. Sprinkle with goat cheese and serve immediately. For the dressing: Combine all dressing ingredients in a jar and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Shake until well emulsified. Companions First United Methodist Church Salad Supper 2018 page 30

31 Milk Chocolate Bar Cake submitted by Joann Montgomery 1 Swiss chocolate cake mix ½ cup sugar 1 (8 oz.) pkg. cream cheese, softened 10 (1.5 oz.) milk chocolate candy bars with almonds 1 cup powdered sugar 1 (12 oz.) container Cool Whip, thawed Prepare cake mix according to package directions. Pour into 3 greased 8-inch round cake pans. Bake at 325 for 20 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely. Icing: Beat cream cheese, powdered sugar and granulated sugar with mixer until mixture is creamy. Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping. Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle chopped candy bars over cake. Companions First United Methodist Church Salad Supper 2018 page 31

32 Cheesecake submitted by Dixie Coffee Crust 1 ½ cups graham cracker crumbs 1 teaspoon cinnamon ¼ cup brown sugar Filling: 3 (8 oz.) packages of softened cream cheese 4 eggs add one at a time 1 cup whipping cream 1 tablespoon lemon juice 1 ½ cups sugar 2 cups sour cream 1 teaspoon vanilla Mix and press crust ingredients into 9 inch springform pan. Bake at 350 degrees for 10 minutes For filling, mix with mixer in order: cream cheese, sugar, eggs, sur cream, whipping cream, vanilla, and lemon juice. Pour into crust. Bake at 350 degrees for 1 hour. Turn oven off and leave in for an additional hour. Cool and refrigerate! Better if made a day or two before serving. Will keep for a week in refrigerator. Great as is or with your favorite topping. Enjoy! Companions First United Methodist Church Salad Supper 2018 page 32