Mediterranean Dip from Megan

 

Easy Mediterranean dip:

 

Ingredients:

1 container hummus  (note: small container means shallow dip, large container means deep dip - either will do according to your tastes)

2-4 oz Crumbled Feta Cheese

About 20 Kalamata olives

½ Bell Pepper (red pepper works well)

½ Cucumber

 

(Note: the ingredients are an approximation, this is a dip so it depends on your tastes, whether you want a lot or a little!)

 

Directions:

Cut olives in quarters length wise, chop bell pepper and peel and chop cucumber in bite size pieces. In a shallow serving dish, spread hummus, sprinkle feta on top and then top with olives, cucumber and bell peppers. Serve with pita chips.

Cheesecake from Hilma

                                              Cheesecake

     Ingredients:

             2 ½ pounds cream cheese,soften

             1 ¾ cups of sugar,granulated

             3 Tablespoons flour

              ½ teaspoon grated lemon rind

              2 egg yolks

              5  eggs

              1/3 cup of heavy cream

              2 teaspoons vanilla

              Preheat oven  425º

              Beat cream cheese until  fluffy

              Mix sugar and flour together.

              Add sugar and flour mixture to cream cheese—beating til smooth

              Add egg yolks and eggs  1 at a time—beating after each

      

              Add heavy cream –blend in .

              Add grated lemon rind and  vanilla-- blend in.

              If you like  you can add a teaspoon or two of  lemon juice.

              Place a  large pan of water  on the bottom rack in the  oven under the

              cheese cake.

Prepare springform pan--- 1 large or 2 ----9" pans

Butter pans and  flour them—shake off excess flour.

Pour cake mixture into pans. 

Bake  for 15 minutes at 425º,then lower temp to 200º

Bake for 1 hour and then turn off oven and leave in oven for 1 hour.

Remove cake from oven and cool to room temp. Chill

I make 2 of the 9" cakes—one for now and freeze one for later.

Asparagus Roll Ups

Asparagus roll ups

Ingredients

32 medium asparagus spears -- trimmed

1 box phyllo sheets

Seasoning  such as garlic, black pepper, cumin, dill, chives (what ever you like but keep it simple)

Parmesan cheese

Melted butter (start with 1/2 stick melt more as needed)

1 sharp knife

1 soft bristle basting brush

  

Directions

Cut off the woody ends of each asparagus stalk.

 

Next working quickly, remove phyllo sheets from their package and take the top sheet and lay it on a cutting board. Cover the remaining sheets with a damp paper towel (failure to cover the sheets and they will become dry and brittle and unusable)

 

With a sharp knife cut the sheet into 4 vertical strips and separate slightly. Spread butter over each strip and sprinkle with seasoning and Parmesan cheese

 

Place one asparagus spear diagonally across the corner of one strip, then roll tightly like a cigar. Tuck in remaining dough at end. Repeat with remaining phyllo and asparagus.

 

Transfer wrapped asparagus to platter, cover and refrigerate for at least an hour.

Preheat oven to 425 degrees. Arrange wrapped asparagus on a baking sheet.
Bake until pastry is golden and asparagus is tender, about 20 minutes.
Serve warm and enjoy this crispy appetizer

 

 

Cornflake Cookies from Kathryn's friend

Cornflake Cookies   I Cup peanuts l Cup Crunchy peanut butter l Cup Brown Sugar l Cup Karo light corn syrup 5 Cups of corn flakes or walmarts honey nut blenders   Combine Brown sugar ,syrup and bring to boil.rolling, Take off heat,add peanut butter and pour over corn flakes.. Drop by scoops onto wax paper.. Really different and delicious...

Alfredo Chicken & Pasta from Claudette

INGREDIENTS: 6 boneless/skinless chicken breast halves- cut into cubes   6 TBSP butter or margerine 4 cloves of minced garlic 1 TBS Italian seasoning 1 lb. fetticcuni pasta 1 small onion-diced 1- 8 oz. package of sliced mushrooms 1/3 cup all-purpose flour 1 TBS salt 3/4 tsp ground white pepper 3 cups milk 1 cup half-and-half 3/4 cup grated Parmesan cheese 8 ozs.  shredded Colby-MontereyJack cheese3 Roma (plum) tomatoes-diced 1/2 cup sour cream   COOKING Instructions:   In a large skillet over medium heat combine chicken, 2 TBSP butter, 1/2 of the minced garlic & Italian seasoning.  Cook until chicken is no longer pink inside. Remove from skillet & set a side.   Bring large pot of lightly salted water to a boil. Add pasta & cook for until al dente (8-10 mins.) rinse & drain pasta.   Meanwhile, melt 4 TBS butter in skillet. Saute onion, 2 TBS garlic & mushrooms until onions are transparent.  Stir in flour, salt & pepper; cook 2 mins. Slowly add milk & half/half, stirring until sauce is smooth & creamy.  Stir in Parmesan & Colby-Monterey Jack chesses & stir until cheese is melted then return chicken back to skillet & heat for 2 mins.    Place pasta on plate or in a bowl & ladle desired amount of Alfredo sauce.   Serve with Garlic bread & green salad... Enjoy

Pea Salad from Carol S.

I have always liked Pea Salad, but have never had a recipe...I suppose I could have found one in my Woman's Day Encyclopedia, but now I don't need to! 

Carol's Pea Salad   2 cups of elbow macaroni              8 hard boiled eggs 1 can drained peas                         about 4 dill pickles cut up 1/4 cut up onion                               1 1/2 cup cubed velveeta cheese Miracle whip                                     mustard   While your macaroni and eggs are cooking cut up your onion, pickle and cheese in a bowl. Also put in the drained peas. As soon as the macaroni is done and drained put in the bowl and mix it in so the cheese will melt through it all. Same with the eggs.Then mix in the miracle whip just enough to make it moist. And 2 good squirts of mustard. After mixing it good put in the refrigerator for about and hour. Then take out and mix in another 1 1/2 cups of cubed velveeta cheese. {You don't want the second bunch of cheese to melt.} Put back in the refrigerator for another hour and then it is ready to enjoy.