Elizabeth Smith

Baked Fish

Bread Sticks

Salad  

Applesauce

Lemon Bars and Strawberries

 Applesauce Recipe

6 apples – peeled, cored and chopped

1 cup and 2 tablespoons water

¼ cup and three tablespoons sugar

¾ teaspoon cinnamon

¼ teaspoon real vanilla or 1/2 tsp. imitation vanilla

In saucepan combine apples, water, sugar and cinnamon. Cover and cook for 15-20 minutes over medium heat, or until apples are soft. Mash with fork or potato masher, add vanilla and mix well. Serve warm or chilled. Yield: 6 servings.

Lemon Bars Recipe

Crust:

1 cup all-purpose flour

½ cup softened butter

¼ cup confectioners' sugar

Filling:

2 eggs

1 cup sugar

2 tablespoons all-purpose flour

½ teaspoon baking powder

1 lemon ( all of the juice and zest)

1/8 teaspoon real vanilla or 1/4 tsp. imitation vanilla

confectioners' sugar (optional)

In bowl combine flour, butter and confectioners' sugar. Pat into an ungreased 8x8 glass pan. Bake at 350 for 20-25 minutes.

For filling, in small bowl beat eggs. Add sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake for 25-30 minutes longer or until light golden brown. Cool on wire rack. Dust with confectioners' sugar. Cut into bars. Yield: 9 servings.

Alex Call

Fettuccine Alfredo

Salad

Garlic Toast

Strawberry Pie

Limonade 

Fettuccine Alfredo

¼ cup butter of margarine

¼ cup flour

1 ½ cup water

1 ½ cup half and half

2 chicken bouillon cubes

½ cup parmesan cheese

Salt and pepper

Cooked fettuccine noodles

Melt butter in medium sauce pan over medium heat. Stir in flour to make a paste. Slowly stir in half and half until smooth. Add water and chicken bouillon. Let simmer and thicken for about 10 minutes. Stir in parmesan cheese and add the salt and pepper to taste. Serve over cooked pasta.

Strawberry pie:

Graham Cracker Crust:

20 graham crackers or two packages that are inside the box

1/2 cup melted butter or margarine

1/3 cup sugar

Smash graham crackers and add them to the melted margarine and add the sugar.  Stir well then add to pie plate and press with hand or another cup to make it firm.  Set in fridge until ready to use.

Filling:

1 plastic package of strawberries 

buy 1 box of strawberry danish dessert and cook according to instructions of box. 

wash and cut up strawberries and put in danish dessert after it has cooled a little then pour into the crust.  Let it set about an hour or two in the fridge.

Limonade

15 - 20 limes squeezed (or more according to your taste)

2 quarts water

1/3 cup sugar  (or more according to your taste)

Put all in a 2 quart pitcher and stir.

 

Carissa Brown

Menu:

Tomato Salad with Balsamic Vinaigrette

Flat Bread

Pesto Chicken Pasta

Chocolate Trifle

Tomato Salad with Balsamic Vinaigrette:

1 Carton of Cherry Tomatoes            1 Tbsp Basil

8 oz cubed mozzarella                        1 Tbsp Garlic

3 Tbsp Olive Oil                                1/4 tsp Salt

3 Tbsp Balsamic Vinegar                   1/4 tsp Pepper

Halve the cherry tomatoes.  In a serving bowl combine tomatoes and cheese  In a jar combine oil, vinegar, basil, garlic, salt and pepper; cover and shake well.  Pour over tomato mixture.  Chill.

Flat Bread

2 c warm water                                   2 tsp salt 

1 Tbsp sugar                                       4-5 c flour

1 Tbsp yeast                                       1/2 c butter

Mix together water, sugar, yeast, salt and flour.  Let rise 30 minutes.  Grease a large cookie sheet.  Flatten dough in pan with floured hands.  Melt butter and spread over top of bread dough.  Let rise 30 more minutes.  Bake in a 400 degree oven for 20 minutes.

Pesto Chicken Pasta

1 16 oz pkg bow tie pasta                         crushed red pepper (to taste)

1 tsp olive oil                                            1/3 c sun-dried tomatoes, drained,

2 boneless, skinless chicken breast,                cut into strips

  cut into bite size pieces                          2 pkg pesto mix, prepared

Bring a large pot of water to a boil.  Add pasta and cook according to package directions.  Heat oil in a large skillet over medium heat.  Cook chicken until cooked through and golden brown. (You can use oil drained from sun-dried tomatoes.)  Season with red pepper.  In a large bowl, combine chicken, sun-dried tomatoes and pesto.  Toss to coat evenly.

Chocolate Trifle

1 pkg Brownie mix                                       1 pint heavy whipping cream

1 (3.9 oz) pkg instant chocolate pudding     1 (1.5 oz) bar chocolate candy

1/2 c water                                                   1 pkg whipped topping

1 (14 oz) can sweetened condensed milk

                   

Prepare brownie mix according to package directions and cool completely.  Cut into 1" squares.  In a large bowl combine pudding mix, water and sweetened condensed milk.  Mix until smooth.  Beat the whipping cream and fold into pudding mixture until no streaks remain.  In trifle bowl, place 1/2 the brownies, 1/2 the pudding mixture and 1/2 of whipped topping.  Repeat layers.  Shave chocolate on top layer for garnish.  Refrigerate 8 hours before serving.

Leila VanZuydam

Menu

Starter: Bread and Butter

Main: Pea, Zucchini and Angel Hair Carbonara

Served with A Salad and Italian Vinaigrette

Dessert: Chocolate Mousse and Strawberries

Drink: Homemade Lemonade

Zucchini, Pea and Angel Hair Carbonara

Serves: 8

Ingredients

• 12  (180g) slices Bacon
• 4 tablespoons olive oil
• 4 garlic cloves, crushed
• 12 (1.2kg) small zucchini, thinly sliced
• 4 green onions, thinly sliced
• 6 egg yolks
• 2 cup light cream
• 1 cup finely-grated cheddar cheese
• 2 cups frozen peas
• 700g dried angel hair pasta

Method 

1. Heat a large, non-stick frying pan over medium heat. Add prosciutto. Cook for 1 to 2 minutes each side or until golden. Remove to a plate lined with paper towel. Allow to cool. Break into pieces. Set aside.
2. Heat oil in pan. Add garlic, zucchini and onions. Cook, stirring, for 8 to 10 minutes or until zucchini is tender. Remove from heat. Set aside.
3. Meanwhile, whisk egg yolks, cream and parmesan in a bowl. Season with salt and pepper. Set aside. Place peas in a heatproof, microwave-safe bowl. Cover with plastic wrap. Microwave on high (100%) for 2 minutes or until just tender.
4. Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain. Return to pan over medium-low heat. Add egg mixture and toss to coat pasta. Add zucchini mixture, peas and prosciutto. Toss until combined and heated through. Serve.

Italian Vinaigrette Recipe

Ingredients:

• ¾ cup vegetable oil
• ¼ cup white wine vinegar
• ½ tsp. minced garlic
• ½ tsp. dried oregano
• 1 Tbsp. chopped parsley
• Kosher salt and ground white pepper (or freshly ground black pepper), to taste

Method:

1. Place all the ingredients in a blender and mix for about 10 seconds or until fully combined.
2. Transfer to a glass bowl and let stand for 30 minutes to let the flavours meld. Give the dressing a good whisk immediately before serving.

Chocolate Mousse in Minutes

Serves: 6

Ingredients 

• 300g good-quality dark chocolate, roughly chopped
• 3 eggs
• 1/4 cup (55g) caster sugar
• 1 tbsp. good-quality cocoa powder, sifted
• 300ml thickened cream
• Grated chocolate, to serve

Method

1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
2. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

Traditional lemonade

Serves: 8

Ingredients

• 1 1/2  cup caster sugar
• 2 cups boiling water
• 2 cups lemon juice (8 Large Lemons)
• 4 cups ice cubes
• Lemon slices, to serve

Method

1. Place sugar and boiling water in a heatproof jug. Stir to dissolve sugar. Set aside to cool completely.
2. Strain lemon juice into sugar mixture. Add 2 cups cold water. Stir to combine. Stir in ice cubes and lemon slices. Serve.

Carinne Torseth

Carinne’s Special Menu

Parmesan Chicken

Cranberry Sweet Potato Bake

Sweet Green beans

Raspberry Cheesecake

Parmesan Chicken

6 medium Chicken Breasts (skinned and boned)

2 eggs

4-5 slices of bread (ground to bread crumbs)

1Tbsp. basil

1 Tbsp. poultry seasoning

2 tsp. lemon pepper

1cup parmesan (divided)

            Pound breasts to even thickness. Beat eggs. Combine crumbs, basil, poultry seasoning, lemon pepper, and ½ cup parmesan. Melt little butter in skillet to medium heat. Dip breasts in eggs then crumbs, then grill chicken for about 15-20 seconds or until lightly browned. Place in greased baking dish. Pour leftover eggs and crumbs over chicken. Sprinkle other ½ cup of parmesan over the top and bake at 350^o for 30-45 minutes.

Cranberry Sweet Potato Bake

2 large sweet potatoes

3 Tbsp butter

½ cup brown sugar

2 medium apples, peeled and cubed

½ cup dried cranberries

½ tsp. ground cinnamon

½ tsp. ground nutmeg

            Palace sweet potatoes in large saucepan and cover with water. Bring to boil. Reduce heat; cover and cook for 30-45 min. Or until tender. Drain; cool slightly. Peel potatoes and cut into ½ inch slices; set aside.

            In large skillet, melt butter and brown sugar over medium heat. Add apples; cook and stir until tender and crisp. Stir in cranberries, cinnamon, and nutmeg.

            In greased 1½ quart baking dish, layer half the sweet potatoes and half the apple mixture; repeat layer. Cover and bake at 375^o for 30-35 minutes or until bubbly.

Sweet Green Beans

2 cans green beans (14.5 oz. each)

4 Tbsp. butter

1-2 cups of pasteurized whipping cream

Dash of salt and pepper (optional)

2 tsp. Montreal Steak seasoning (optional, add more if desired)

            Melt butter in medium saucepan. Stir in green beans until moist and covered in butter. Pour in cream. Keep on medium heat until cream begins to boil. Simmer for 5 minutes, stir, and simmer for 5 more minutes. Take of stove. Best served without as much cream on plate.

Raspberry Cheesecake

1 pouch sugar cookie mix (17.5 oz.)

1 cube of butter (not softened!)

2 packages softened cream cheese (8 oz. each)

½ cup of sugar

2 Tbsp. flour

1 tsp. vanilla

1 egg

1 can raspberry pie filling (21 oz.)

Cool whip for topping (optional)

            Combine sugar cookie mix and butter until coarse and crumbly. Set aside 1½ cups of mixture for topping. Spray 13X9 pan with cooking spray and press rest of mixture flat in pan. Place in oven at 350^o for 10 minutes. Beat together cream cheese, sugar, vanilla, flour and egg in a large bowl. Beat until smooth. Spread mixture evenly over baked crust. Spread raspberry pie filling over cream cheese mixture. Sprinkle remaining 1½ cup of unbaked crumbs over the top. Bake for 35-40 minutes at 350^o or until crumbs on top are light golden brown. Let cool for 30 minutes. Then chill in refrigerator for 2 hours. May serve with cool whip.

Cooking Club Valentine's Day Dinner