Grilled chicken Caesar Salad Wrap

2-3 Grilled chicken breasts, cut in strips or coarsely chopped
4 flour or flavored 10 inch tortillas
romaine lettuce, chopped
Caesar salad dressing
shredded Parmesan cheese


Heat tortillas so they are soft enough to fold. Mix salad with dressing. Place approximately 1/2-1 cup of salad on tortilla, chicken and shredded Parmesan cheese. Fold tortilla like a burrito, cut in half. Makes 2-4 servings

Chocolate Chip Oatmeal Cookies

1 pkg. (18.25/18.5oz.) yellow cake mix
1 cup quick cooking oats
3/4 c. butter or margarine, softened
2 eggs
1 cup semi-sweet chocolate chips


Heat oven to 350 degrees. In a large mixer bowl combine cake mix, oats, butter, and eggs; mix well. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until VERY LIGHTLY BROWNED (do no over bake). Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Makes 2 dozen

Chocolate Chip Scones

3¼ c. all-purpose flour
½ c. sugar
1 Tb. plus 1 tea. baking powder
¼ tea. salt
1 c. semisweet (mini) chocolate chips
½ c. walnuts, toasted & chopped
2 c. chilled whipping cream
2 Tb. butter, melted
additional sugar (I like sparkling sugar sprinkles)

Preheat oven to 375°. Lightly butter baking sheet (I
use parchment paper). Combine flour, ½ c. sugar,
baking powder & salt in a large bowl. Stir in
chocolate chips & nuts. Beat cream in another bowl
until stiff peaks form. Fold whipped cream into dry
ingredients. Turn dough out onto lightly floured
surface.

Knead gently until soft dough forms (about 2 minutes).
Form dough into ball; pat out to form. Cut into 12
wedges. Transfer to baking sheet. Brush with melted
butter. Sprinkle with sugar. Bake until golden brown,
about 20 minutes.


Recipe by Kimberly Wright, used at the Visiting Teaching Conference

Scottish Eggs

Ingredients:


Cooking oil (I use peanut oil)
1 large raw egg
1 Tablespoon water
1 lb sausage meat (I use turkey breakfast sausage)
Pinch of mace
Pinch of salt
Pinch of freshly ground pepper
6 hard boiled eggs*, with shells removed
1 Tablespoon flour
5 oz dry breadcrumbs


Place enough oil in skillet to make it 1½” deep. Heat oil to 360o (on my electric stove this is just above “5” on the dial).


Preheat oven to 350o.


Beat the egg and water together and set aside.


Mix the sausage, mace, salt and pepper. Divide into 6 portions. Place each portion between clear plastic wrap and press flat.


Dust the hard boiled eggs in the flour. Remove one side of plastic wrap from sausage and place egg in center. Mold the sausage around the egg, making sure there are no gaps. Remove the plastic wrap and discard.


Place sausage in egg and water mixture and then in breadcrumbs. Press the crumbs in gently. Place in hot oil CAREFULLY. Cook for 3 minutes on each side (there should be enough oil to cover half the egg at one time). They should be light brown when done. Hint – be careful not to drip any water in the hot oil.


Drain eggs on paper towels and then place on cooling rack on top of cookie sheet. Bake in oven at 350o for 30 minutes. They should be dark brown when done. Cut in half to serve.


You may serve hot or, allow to cool and, refrigerate for a cold snack later.


*Hard boiled eggs: place eggs in cold water for 15 minutes. Turn on High until boiling, place lid on pan and remove pan to a cool burner, let stand for 15 minutes. Place in sink and run cold water into pan until eggs are cool. Let eggs sit in cold water for 5 minutes. Dry and place in refrigerator over night. Tap shells on counter or side of sink until shell is completely broken and remove from large end first. If shell sticks, run under cool water or dip into bowl of water as you peel.

Coconut Chicken with Lime

1 1/2 lbs chicken breast
1/2 can of coconut milk
1 Tbs of tomato paste
1/2 tsp of cinnamon
1 cinnamon stick (optional)
1/2 onion, chopped
2 cloves of garlic, chopped
1 lime
1/2 a pineapple
2 Tbs of sugar
salt to taste

Rinse the lime under hot water, dry and zest
Brown the chicken and onion
Add salt, cinnamon and garlic
Mix tomato paste with sugar and water
Add to chicken
Add coconut milk, bring to a boil
Add cinnamon stick and lime zest
Cover and simmer for 20 mins
Dice the pineapple
Grill pineapple if desired
Add lime juice to chicken
Serve with rice and pineapple

Taught by Sylvie-Anne Rasmussen at the International Cooking Class

Corn and Bacon 'Quiche'

Combine:

3 beaten eggs
1 can creamed corn
3/4 can milk
1/2 cup Bisquick
generous dash of pepper

In a quiche dish, spread:

1 1/2 cups grated sharp cheddar cheese
1/4 cup real bacon bits (like from Costco)

Pour the egg mixture over the cheese and bacon. Bake at 375 for 40 - 45 minutes till browning and firm. Let stand 5 - 10 minutes and serve.


Karen Utley

Scottish Eggs

Ingredients:
Cooking oil (I use peanut oil)
1 large raw egg
1 Tablespoon water
1 lb sausage meat (I use turkey breakfast sausage)
Pinch of mace
Pinch of salt
Pinch of freshly ground pepper
6 hard boiled eggs*, with shells removed
1 Tablespoon flour
5 oz dry breadcrumbs

Place enough oil in skillet to make it 1-1/2” deep. Heat oil to 360 degrees (on my electric stove this is just above “5” on the dial).

Preheat oven to 350 degrees.

Beat the egg and water together and set aside.

Mix the sausage, mace, salt and pepper. Divide into 6 portions. Place each portion between clear plastic wrap and press flat.

Dust the hard boiled eggs in the flour. Remove one side of plastic wrap from sausage and place egg in center. Mold the sausage around the egg, making sure there are no gaps. Remove the plastic wrap and discard.

Place sausage in egg and water mixture and then in breadcrumbs. Press the crumbs in gently. Place in hot oil CAREFULLY. Cook for 3 minutes on each side (there should be enough oil to cover half the egg at one time). They should be light brown when done. Hint – be careful not to drip any water in the hot oil.

Drain eggs on paper towels and then place on cooling rack on top of cookie sheet. Bake in oven at 350 degrees for 30 minutes. They should be dark brown when done. Cut in half to serve.

You may serve hot or, allow to cool and, refrigerate for a cold snack later.

*Hard boiled eggs: place eggs in cold water for 15 minutes. Turn on High until boiling, place lid on pan and remove pan to a cool burner, let stand for 15 minutes. Place in sink and run cold water into pan until eggs are cool. Let eggs sit in cold water for 5 minutes. Dry and place in refrigerator over night. Tap shells on counter or side of sink until shell is completely broken and remove from large end first. If shell sticks, run under cool water or dip into bowl of water as you peel.

Submitted by Renae Murray

Coconut Chicken with Lime

1-1/2 lbs chicken breast
1/2 can of coconut milk
1 Tbs of tomato paste
1/2 tsp of cinnamon
1 cinnamon stick (optional)
1/2 onion, chopped
2 cloves of garlic, chopped
1 lime
1/2 a pineapple
2 Tbs of sugar
salt to taste

Rinse the lime under hot water, dry and zest. Brown the chicken and onion. Add salt, cinnamon and garlic. Mix tomato paste with sugar and water. Add to chicken. Add coconut milk, bring to a boil. Add cinnamon stick and lime zest. Cover and simmer for 20 mins. Dice the pineapple. Grill pineapple if desired. Add lime juice to chicken. Serve with rice and pineapple

Submitted by Sylvie-Anne Rasmussen

Corn and Bacon Quiche

Combine:

3 beaten eggs
1 can creamed corn
3/4 can milk
1/2 cup Bisquick
generous dash of pepper

In a quiche dish, spread:

1 1/2 cups grated sharp cheddar cheese
1/4 cup real bacon bits (like from Costco)

Pour the egg mixture over the cheese and bacon. Bake at 375 for 40 -
45 minutes till browning and firm. Let stand 5 - 10 minutes and serve.

Submitted by Karen Utley

Pane Bianco (Italy)

2 packages yeast
2-1/2 cups very warm water
2 tablespoons sugar
2 teaspoons salt
6 -b7 cups all-purpose flour (or more)
yellow corn meal
1 slightly beaten egg white
1 tablespoon water

Dissolve sugar in very warm water, then sprinkle on the yeast. Let dissolve for a few minutes, then stir in. Let set about 10 minutes. Stir in salt, then stir in about 2 cups of flour. Beat. Then add another 2 cups of flour, kneading as necessary. Add the rest of the flour gradually to form a very stiff dough. (More flour may be needed.) Let rest another 10 minutes. Turn out on floured board and knead, adding flour to prevent sticking, for at least 15 minutes.

Let rise in greased bowl for about an hour. Punch down and let it rise again. Form two long loaves, place on greased baking sheets sprinkled with corn meal. Combine egg white and 1 tablespoon water, brush on loaves, let rise about an hour till nearly double.

Preheat oven to 375. Place shallow pan on lower rack of oven, fill with boiling water. Put loaves in the oven. Bake about 20 minutes, brush with more of egg-white mixture and bake another 20 minutes.

Submitted by Karen Utley

Wheat Farmer Bread (Finland)

1 potato, sliced thin
2 cups water
milk
1 package yeast
1-1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons caraway seed
1-1/2 cups whole wheat flour
2 cups all-purpose flour
melted butter

Boil potato in water till very soft. Stir potato-water mixture to dissolve potato. Let cool a little, then add milk to make 2-1/2 cups liquid total. When cooled to very warm, add sugar and sprinkle on the yeast. Let dissolve, then add sugar, salt and caraway seed. Beat in whole-wheat flour, add all-purpose flour 1/2 cup at a time, kneading as necessary to form a stiff dough. Continue kneading till smooth and elastic.

Grease dough and let rise till double. Form 2 round loaves and let rise about 40 minutes. Using handle of a long wooden spoon, press straight down through loaves in rows about 1 inch apart. Bake at 375 for about 35 minutes. Brush with melted butter.

Submitted by Karen Utley

Limpa Bread (Sweden)

1 cup boiling water,
1/2 cup rolled wheat OR cracked wheat
2 teaspoons crushed fennel seed
1 tablespoon grated orange peel
2 teaspoons salt
1/3 cup molasses
1 package yeast
1-1/4 cup very warm water
2 cups rye flour
2 cups whole wheat flour
2 – 2-1/2 cups all-purpose flour
melted butter

In a large bowl, pour boiling water over rolled OR cracked wheat, fennel seed, orange peel, salt, molasses and 3 tablespoons butter. Let cool to lukewarm. Meanwhile, dissolve yeast in water and add to lukewarm mixture. Beat in rye flour, then stir in whole wheat flour. Add all-purpose flour 1/2 cup at a time to make a moderately stiff dough.

Turn dough out onto a floured board and knead till smooth and elastic, adding flour to prevent sticking. Grease dough and let rise in a warm place till doubled (about 2 hours). Punch down and form two round loaves. Let rise till almost doubled (about 1 hour). Bake at 350 for 35 minutes. Brush with melted butter.

Submitted by Karen Utley

Adah's Salmon Dip Appetizer

1-8 oz package cream cheese
1 can salmon
liquid smoke
horseradish sauce

Combine cream cheese and salmon. Add liquid smoke and horseradish
sauce to taste. Chill overnight. Serve with Ritz crackers.

Submitted by Karen Utley

Four Bean Salad

1 can garbanzo beans
1 can red kidney beans
1 can cut green beans
1 can small white beans
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup olive oil
1/4 cup chopped onion
1/8 tsp dried minced garlic
dash of salt to taste

Drain and combine beans. Mix all other ingredients, pour over beans
and marinate overnight. Keeps well.

Submitted by Karen Utley

Pine Nut Couscous

2 Tbsp. butter
3 Tbsp. pine nuts
2 cups couscous
2 cups chicken stock

During the last 5 minutes while lamb is cooking, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff couscous with a fork.

Side note: I’ve also found a store-bought boxed version of pine nut couscous that also works well in a pinch.

Submitted by Brooke Williamson

Moroccan Lamb

2-1/2 lbs. boneless leg of lamb, cut into bite size pieces
1 Tbsp. grill seasoning (preferably McCormick Montreal Steak Seasoning)
2 tsp. turmeric
2 tsp. cumin
1-1/2 tsp. coriander
1 tsp. paprika
1/2 tsp. cinnamon
1/4 tsp. ground cloves
3 Tbsp. extra-virgin olive oil
2 medium onions, thinly sliced
3 cloves garlic, chopped
20 to 24 pitted dates, halved (about 1 cup)
2 cups chicken stock
4 green onions, chopped

Place lamb in a Ziploc bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.

Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons olive oil, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings to taste.

Make couscous during last 5 minutes of cooking. Serve lamb over couscous and garnish with chopped green onions.

Submitted by Brooke Williamson