The Richland Library has created a new program in coordination with our Prime Time Lounge.  Drumroll please.....Recipe Exchange!  It's a simple concept, bring a favorite recipe to share with the group and go home with lots of new ideas and recipes to amaze your family with!  Each month we will focus on a specific topic/category of recipes to share.  Read to the end of each post to see the next month's topic.  Please tell your friends and let's start a cooking revolution!  If it's too hot in the kitchen, come to the library!  See you soon and keep on cookin'! 
Avocado Griddle Pizzas - Rachael Ray 6/15/2009
1 cup lukewarm water
2 1/4 cup flour
1/4 oz. package active dry yeast
1 tsp. sugar
1 pint grape tomatoes, halved
1 shallot, thinly sliced crosswise
1/4 cup EVOO (Extra Virgin Olive Oil)
1 Tbsp. balsamic vinegar
3 avocadoes smashed
12 oz. package bacon, cooked and chopped
1 bunch watercress/romaine

Whisk water, 1 Tbsp. flour, yeast and sugar.  Let stand 5 minutes.  Process remaining flour and 1 tsp. salt with the machine on pour in yeast mixture and process until dough forms a ball.  Mix for another minute, then turn out onto greased bowl.  Turn to coat and let rise 1 hour.
Meanwhile, in a large bowl, toss tomatoes, shallor, EVOO and vinegar.  Season with salt and pepper and let stand at room temperature.  Preheat griddle over high heat or grill pan to 400*.  Divide dough into 4 pieces and flattten each one into a 10 inch round.  Brush one side with olive oil and cook, lightly brushing tops with more EVOO and flip 6 mins. per side
Transfer to cutting board and top with avocado, tomato mixture, watercress and bacon.  Serve.

Mock Raspberry Jelly
3 cus red beet water
4 cups white sugar
1 package sure-jell
1 large package raspberry jell-o

Bring water, sure-jell, and jello to a boil.  Add sugar stir until dissolved.  Put boiling jelly into sanitized jars and preared lids.  Seal. 
**Use an extra large kettle and add a pat of butter to reduce foaming.

Iris' Cookie Bars - PA State Grange Cookbook
2 eggs
1/2 cup shortening
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup cold coffee
1 tsp. vanilla
1 cup chocolate chips
3/4 cup brown sugar
1 tsp. cinnamon

Combine eggs, shrtening and sugar.  Beat until smooth.  Add flour, baking powder, soda, salt, coffee and vanilla; mix well.  Stir in chocolate chips.  Spoon into greased 11x16 pan.  Sprinkle with brown sugar/cinnamon mixture.  Bake at 375* 15-18 minutes.  Do not overbake.  Yield: 6 doz. small bars

Jewish Coffee Cake
1/2 lb. butter
3/4 cup sugar
Cream together.  Add 4 eggs, one at a time.

Sift together:
3 cups flour
3 tsp. baking powder
1 tsp. baking soda

Mix everything together.  Fold in 1/2 pint sour cream and 1 tsp. vanilla.

Seperate Bowl:
1/2 cup sugar
1 tsp. cinnamon
1 cup chopped walnuts

Grease a tube pan, put 1/2 the cake mixture in the pan.  add 1/2 cinnamon mixture.   Twirl the cinnamon mixture through with a knife.  Repeat with reaming cake mixture.
Bake at 325* for 45-60 minutes.

Slow Cooker Chicken Cordon Bleu
6 boneless, skinless chicken breast halves
1 (10.75 oz) can Cream of Chicken soup
1 cup milk
4 oz. sliced ham
4 oz. sliced swiss cheese
1 (8oz) package herb stuffing mix
1/4 cup melted butter

Mix together cream of chicken soup and milk in a small bowl.  Pour enough soup mix into slow cooker to cover bottom.  Layer chicken over soup the soup.  Cover with ham and cheese slices.  Pour remaining soup over the layers.  Sprinkle stuffing on top.  Drizzle with butter.  Cook on Low 4-6 hours or High 2-3 hours.

Dorcas (Crackers)
16 oz box small oyster crackers
1 package dry ranch salad dressing mix
1/2 tsp. lemon pepper
1 tsp. dry dill week
1/4 tsp. garlic powder
1 cup oil
6 drops Tabasco

Combine dry ranch salad dressing  and oil.  Add spices.  Pour over crackers until coated.  Put in 13x9 pan and bake at 250* for 20 minutes, stirring after the first 10 minutes. 

Pasta Salad
1 package 12 oz. spiral pasta
1 can pitted olives
1 green pepper, cubed
1/4 lb. salami cut into strips or cubed
8 oz. mozarella cheese, cubed
8 oz. Italian dressing

Cook pasta per package directions.  In large bowl combine all other ingredients.  Add pasta and mix.  Chill.  If desired, add grated parmesan cheese, red oinion.  Additional dressing may be necessary if salad is chilled overnight.

Spinach Roll-Ups
Saute 1 red pepper (chopped) 1/2 cup onion (chopped) in 3 Tbsp. butter.  Combine this with 2 boxes chopped spinach (thawed and drained).  Make sure you squeeze all moisture out, 1 1/2 cups mozzarella shredded, 3/4 cups ricotta cheese, 1/2 cup parmesan and 1 beaten egg.  Set aside.
Cook 8 lasagna noodles.  Cool in cold water.  Remove from water and pat dry on paper towels.  Spread about 1/2 cup spinach mix over each noodle and roll up. 

Make Sauce:
Melt 1/4 cup butter, stir in 1/4 cup flour, 1/2 tsp. salt and 1/2 tsp. pepper, 1 cup milk and 1 cup half-and-half and 1/4 cup parmesan.  Bring to boil.  Stir until thick.

Spread small amount of sauce over botton of 9x13 pan.  Place noodels in pan.  Spread reamining sauce over noodels.  Sprinkle 1/2 cup mozzarella over and bake at 375* 30-35 minutes or until heated through.

Spiced Up Grilled Cheese
1 6 oz. can tomato paste
3 Tbsp chopped canned chippoltes
1 Tbsp. light molassas
12 (3/4 inch) thick slices sourdough
18 oz. extra sharp cheddar thinly sliced
4 plum tomatoes in 1/4 inch slices
1 small red onion, thinly sliced
1 cup fresh cilantro leaves
6 Tbsp butter, room temp.

Blend tomato paste, chiles and molasses in processor until smooth.  Spread 1 Tbsp. chipolte mixture over 1 side of each bread slice.
Arrange 6 bread slices, chipolte side up, on work surface.  Divide half of cheese among bread slices.
Top with tomatoes, then onion, cilantro and reamining cheese.  Top sandwiches with reamining bread, chipolte side down.
Spread butter on outside of sandwich tops and bottoms.
Heat 2 large griddles orver medium heat.  Place 3 sandwiches on each griddle.  Cook until bread is golden and cheese is melted.  About 5 minutes per side.
We're going to post recipes that we exchange at our monthly meetings. Feel free to add your own recipes too!
Simply add a comment or call us at 717.866.4939 to apply to be an editor!


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    April 2012



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