Martinsburg Gourmands Wednesday July 9, 2014 @11:00 AM - Session IX Beverages Cranberry Sparklers Mint Julep Punch Appetizers Spicy Meatballs Ruben Rolls Betty s Mexican Style Cornbread Cranberry Feta Pinwheels Parsley & Onion Tea Sandwiches Cucumber stuffed cherry tomatoes Salad Lentil & Barley Salad Dessert Fruit Dip Biscotti Toscani
Beverages 2 Cups Cranberry Juice 1 cup Lime Juice 2 Liters Sparkling Water Cranberry Sparklers Chill all ingredients and mix together just before serving. Pour over ice. Mint Julep Punch Fr. Greg Oligschlaeger 1-12oz Frozen Lemonade concentrate 1-12oz Frozen Limeade concentrate 2 2 liter bottles of White Soda (7-up) ( 4 liters total) 1-750ml bottle of Gin sprigs of fresh Mint Combine all ingredients in a 2 gallon jug. Stir well. Add ice to fill. Serve in a cup full of ice with a mint leaf in the cup. For a smaller serving size use 6oz cans of the frozen concentrate and use half of the liquids.
Meatballs 1 ½ pounds lean ground beef ½ lean ground pork 1 egg, beaten ½ teaspoon salt ½ teaspoon cumin ¼ teaspoon crushed red pepper flakes 1 tablespoon vegetable oil Spicy Meatballs Sauce 1 medium onion, chopped 1medium orange or yellow pepper, chopped 2 clove garlic, minced 1 can (16 ounces) whole tomatoes, cut up 1 can (4 ounces) chopped green chilies 1/3 cup tomato paste 2 tablespoons snipped fresh parsley (or 2 teaspoon dried parsley flakes) ½ teaspoon crushed red pepper flakes ½ teaspoon ground cumin ½ teaspoon dried oregano leaves ½ teaspoon dried basil leaves For meatballs: In medium mixing bowl combine all meatball ingredients. Mix well. Form into 1 ¼ inch meatballs (about 60). Heat oil and add meatballs. Cook until browned, stirring gently. Remove meatballs with slotted spoon. Set aside. OR bake meatballs on a cookie sheet lined with parchment paper in a 400 degree oven for 15 minutes. For sauce: Add onion, pepper, and garlic to cooker and sauté for 2 minutes. Add the remaining sauce ingredients. Mix well then stir in meatballs. Heat until bubbly. Cover. Cook for 10 minutes or until meatballs are firm and flavors are blended. 6-8 Servings
Reuben Roll-Ups "This recipe turns the popular Reuben sandwich into an interesting and hearty snack," explains field editor Patricia D Kile, Elizabethtown, Pennsylvania. "We love these roll-ups at our house." TOTAL TIME: Prep/Total Time: 30 min. MAKES:8 servings Ingredients 1 tube (13.8 ounces) refrigerated pizza crust 1 cup sauerkraut, well drained 1 tablespoon Thousand Island salad dressing 4 slices corned beef, halved 4 slices Swiss cheese, halved Nutritional Facts 1 serving (1 each) equals 234 calories, 8 g fat (4 g saturated fat), 36 mg cholesterol, 959 mg sodium, 25 g carbohydrate, 1 g fiber, 14 g protein. Directions 1. Roll dough into a 12-in. x 9-in. rectangle. Cut into eight 3-in. x 4-1/2-in. rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese. Roll up. 2. Place seam side down on a greased baking sheet. Bake at 425 for 12-14 minutes or until golden. Yield: 8 roll-ups.
Betty's Mexican-Style Cornbread Makes 8-10 servings 1-8.5 oz package of your favorite cornbread mix ( plus ingredients for mix preparation.) 1 cup of grated/shredded queso fresco or cheddar, or your favorite cheese 1 med. sized green bell pepper 1 red or orange bell pepper diced 1 med. sweet onion diced 2 tablespoons of unsalted butter 1 jalapeno pepper seeded and diced fine (option: 1 teaspoon of pickled jalapeños diced) For baking use a medium cast iron skillet or a 9- inch cake round or a 8- inch cake square pan. (Make sure sides & bottom are coated with a non-stick cooking spray. ) Preheat oven to 425 F. On stove top, heat a skillet on medium high and add butter, peppers and diced onions, sauté for 4 or five minutes until tender. While veggies are cooking, prepare your package cornbread mix as directed on package ( I use "Jiffy" brand.) Fold cheese into prepared cornbread mix (may adjust cheese if you want it cheesier or mix cheeses ). When veggies are ready remove excess liquid and distribute evenly in bottom of baking pan, then gently place cornbread over the top not disturbing veggies and spread cornbread on top to touch sides of pan. Place cornbread pan on top of burner for 1 minute then carefully place pan into preheated oven to bake for 20 to 25 minutes until top is golden brown. Remove from oven and let cool 5 minutes then loosen sides of bread from the pan and flip onto plate with veggie side up. Before Serving, pop cornbread under the oven broiler on an oven safe plate for just a few minutes to make it look more delicious with nice caramelization. Enjoy right away or refrigerate. for next day covered with foil. The first time you make you have to read through but, once you do the next time is easy peasy! Bon Appetite!
Cranberry Feta Pinwheels 48 appetizers Ingredients: 1 package (6 ounces) dried sweetened cranberries 1 (8 ounces) container cream cheese spread 1 cup crumbled feta cheese 1/4 cup chopped green onion 4 large flour tortillas or 4 large wheat flour tortillas or 4 large spinach tortillas Directions: 1 Combine all ingredients except tortillas, mix well. 2 Divide and spread mixture evenly among tortillas. 3 Roll up tightly, wrap in plastic and refrigerate at least one hour. 4 To serve cut into 12 slices. 5 A nice variation is to add thin slices of ham on top of the spread before rolling. Parsley & Onion Tea Sandwiches Pepperidge Farm Extra Thin White Bread Hellmann s Real Mayonnaise (or homemade) Chopped Fresh Parsley Very thinly sliced sweet yellow onion Salt Spread a reasonable amount of mayonnaise on one side of each slice of bread. Cover the surface with very thinly sliced onion and sprinkle salt (to taste) over. Cover the entire surface with plenty of chopped parsley. Seal the sandwiches with another slice of mayonnaise spread bread, trim the crusts off and cut each into 4 squares or triangles. Arrange in stacks onto serving plates and decorate with chopped parsley. Serve well chilled.
Cucumber Stuffed-Cherry Tomatoes This is a wonderful appetizer that you can make ahead. I often triple the recipe because they disappear fast. Christi Martin, Elko, Nevada 24 Servings Prep Total Time: 25 min. Ingredients 24 cherry tomatoes 1 package (3 ounces) cream cheese, softened 2 tablespoons mayonnaise 1/4 cup finely chopped peeled cucumber 1 tablespoon finely chopped green onion 2 teaspoons minced fresh dill Directions Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving. Yield: 2 dozen. Nutritional Facts: 1 stuffed tomato equals 25 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 18 mg sodium, 1 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 fat. Read more: http://www.tasteofhome.com/recipes/cucumber-stuffed-cherry-tomatoes#ixzz36taqrgsx
Lentil and Barley Salad This salad has a unique texture and flavor. On their own the grain barley and the pulse lentil have flavors that might not be for everyone. Lentils can taste dusty and barley can be woody. Both need careful consideration to balance their dominating flavors. Sharp, crisp vegetables and fresh herbs that bind all the flavors together make this salad strong enough to accompany any entree. INGREDIENTS 1 cup green lentils (+ 1/2 onion and T butter or olive oil) 1 cup pearled barley (not quick cook) 1/4 cup fine diced red pepper 1/4 cup fine dice green pepper 1/2 cup fine dice cucumber (optional) 1/2 cup sweet onion or red onion Two tablespoons chopped fresh parsley or cilantro Two tablespoons chopped fresh mint or oregano 1/4 cup red wine vinegar or lemon juice 3/4 cup olive oil 2 teaspoons salt 2 teaspoons ground pepper Start cooking the barley first by toasting it over medium high heat with 1 T butter, stirring regularly. After about 2 minutes when barley begins to smell toasted add 3 cups water. Turn heat to high and bring to a boil. Reduce heat to bare simmer. Cover and cook for one hour. Sauté opinion in butter or oil for a few minutes. Add lentils and 3 cups water and 1 t salt. Bring to a boil. Truce to bare simmer and cover for one hour. Prepare vegetables and herbs. When lentils and barley are done (intact, firm chew but no hardness) pour each into strainers and rinse lightly, fluffing up but taking care not to break the grains or smash lentils. When lentils and barley at room temp, drain well and put into a bowl. Mix in herbs, vegetables, oil and vinegar and salt and pepper. Serve at room temp or slightly chilled.
Ingredients: 1 Cup Whipping Cream Fruit Dip 1 9oz package of Riesen Chocolate Caramel Candy Add cream to sauce pan on low heat/or bowl in microwave and melt the candy into the cream. Serve in small crock pot and serve warm. Place near fruit for dipping. Biscotti Toscani