Par-tay Meatballs

by Shuanna Jones

Ingredients:

2 qt. chicken broth*
1 16-oz. can whole cranberry sauce
1 9.5-oz jar hot pepper jelly**
1 lb. ground turkey
1 egg
¼ c. plain bread crumbs
1 ½ tsp. garlic powder
Salt and pepper to taste

Directions:

In a 3.5-qt. saucepan, heat the chicken broth on medium-high until it boils.

Meanwhile, in a mixing bowl, combine the ground turkey, egg, bread crumbs, and spices.

When the broth is boiling, turn the heat down to medium. In a 2.5 qt. saucepan, combine the cranberry sauce and pepper jelly. Heat the sauce over medium heat, stirring occasionally, until it’s boiling slightly. Then turn the heat down to simmer.

While the sauce is heating, form the meatballs using a tablespoon measuring spoon.

In batches of no more than 18 and stirring occasionally, cook the meatballs in the broth for 10 minutes. Remove the meatballs and place in a covered dish until the last batch is done.

When the last batch is done, put all the meatballs into the sauce. Turn the heat to medium-low and cook the meatballs for 15 minutes, stirring occasionally.

*After the chicken broth has cooled, pour it into a freezer safe container and freeze to save until the next time making the recipe.

**Hot pepper jelly can be found at the Super Compare Foods. For less spicy meatballs, use the mild pepper jelly and a couple dashes of hot sauce.

Yields:  About 40 meatballs.

Butternut Squash Risotto

From Larry at the Cliffdale Branch Library

Ingredients

2 cups cubed butternut squash
2 tablespoons butter
1/2 onion, minced
1 cup Arborio rice
1/2 cup dry white wine
4 cups hot chicken stock
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste

Directions

Prep – Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.

Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges.

Pour in the white wine; stir constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Cabbage Au Gratin

From Kenneth in Computer Services  (variation of a recipe by  Pat Bates)

Ingredients

2 medium heads cabbage with hearts removed
4 quarts boiling water
3/4 cup margarine
1/2 cup all-purpose flour
2 1/2 cups milk
10 slices American cheese
1 cup grated cheddar cheese
1 cup bread crumbs (optional)
1 pinch salt
1 pinch ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
2. Place cabbage in a large pot of boiling water. Cook until tender, drain and set aside.
3. Melt butter in a saucepan, then add flour stirring constantly. Gradually add 2 1/2 cups of milk. Stir on medium heat until thickened.
4. Layer cabbage in bottom of the prepared baking dish. Pour 1/3 of white sauce over cabbage. Arrange five slices of cheese on that. Repeat, using cheddar cheese and ending with white sauce.
5. Bake in an oven at 375 degrees F (190 degrees C) oven for 45 minutes or until bubbly and browned. Let stand 5 minutes

Sweet Potato Casserole

From Tracy in Computer Services

Ingredients:

3 cups mashed sweet potatoes (about 6 med.)
¼ cup butter, melted
2 eggs
½ cup milk
1 cup sugar
1 tsp. Vanilla
½ tsp. Salt

Topping

1 cup brown sugar
½ cup all purpose flour
1 cup chopped pecans
½ cup butter, melted

Instructions:

Combine sweet potatoes, sugar, salt, eggs, butter, milk and vanilla.  Pour into casserole dish.  Mix topping ingredients and sprinkle over potatoes.  Bake at 350 degrees for 30 minutes.

Chocolate Beet Cake

From Candace Jackson Gray

INGREDIENTS
1 C. margarine, softened, divided
1 1/2 C. packed dark brown sugar
3 eggs at room temp
1 1/2 oz. dark chocolate
5 medium beets/2 C. pureed beets
1 t. vanilla extract
2 C. all-purpose flour
2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
confectioners’ sugar for dusting

DIRECTIONS
To make beet puree, trim stems and roots off beets and quarter. Place in heavy sauce pan filled with water. Bring to a boil and reduce to a simmer for 50 minutes or until the beets are tender. Drain off remaining liquid and rinse beets in cold water to cool. Slide skins off and place beets in blender. Pulse until a smooth puree forms. Let cool slightly before using in cake. Puree can be made several days in advance.

In a mixing bowl, cream 3/4 cup margarine and brown sugar. Add eggs one at a time, mixing well after each addition. Melt chocolate with remaining butter in the microwave on high in 20 second intervals, stirring each time until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated so don’t fret).

Combine flour, baking soda , salt, cinnamon and nutmeg; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. spring form pan. Bake at 375 °F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack. Cool completely before dusting with confectioners’ sugar.

Honey-Lope Chicken

From Saprina Blizzard

2 cups of diced grilled chicken (you can add any dry spices you like to the chicken to grill.

a little garlic powder and salt

a little pepper

2 cups of diced honeydew

2 cups of diced cantaloupe

1 cup diced celery

1 cup diced cucumber.

1/2 cup diced green onions.

1 to 1 1/2 Ttbls rice wine vinegar

1 tsp lime juice

2 Tbls brown sugar

1 to 1 1/2 cup mayo or miracle whip.(just enough until it looks moistened but not runny).

mix all ingredients together. Serve with chicken still warm or chill. Top with sliced strawberries and a few finely chopped pecans or walnuts if desired.

Coconut Pineapple Pie

From Janet Belk

Ingredients

1 Cup Sugar
3 Tbsp Flour
1 Cup Light Corn Syrup
1 Cup Flaked Coconut
1 – 8 oz Can Crushed Pineapple (undrained)
3 Eggs (beaten)
1 Tsp Vanilla
1 Unbaked Pastry Shell (9”)
¼ Cup Melted Butter or Margarine

Instructions

In a bowl, combine sugar and flour.  Add corn syrup, coconut, pineapple, eggs and vanilla.  Mix well.  Pour into pastry shell, drizzle with butter.

Bake at 350˚ for 50 – 55 minutes or until a knife inserted in center comes out clean.  Cover loosely with foil if top browns too quickly.  Chill before cutting.  Store in refrigerator.

Celesta’s Chocolate Chip Cookies

From Janet Belk

Ingredients and Instructions

Cream:

1 Stick Soft Butter
1/3 Cup Granulated Sugar
1/3 Cup Light Brown Sugar

Add and Cream:

1 Egg
1 Tsp Vanilla

Add and Blend Well:

½ Tsp Baking Soda
¼ Tsp Salt
1 ¼ Cup Flour

Mix in 1 Cup Chocolate Chips

Drop by tablespoon onto cookie sheet lined with parchment paper.  Bake 8 – 10 minutes at 375˚.

 

Susan’s Pizza Crust

From Janet Belk

Ingredients

1 Pkg of Dry Yeast
¼ Cup Warm Water
1 Cup Whole Wheat Flour
1 Cup All Purpose Flour
¼ Tsp Salt
1 Tbsp Olive Oil
½ to 2/3 cup Warm Water
Vegetable Cooking Spray

Directions

Dissolve yeast in 1/4 cup warm water in a small bowl; let stand for 5 minutes.

Combine flours and salt in a large bowl; stir in yeast mixture and oil.  Add enough warm water to make a moderately stiff dough; stir well.  Cover and let stand for 15 minutes.

Turn dough out onto a lightly floured surface.  Knead 5 to 8 times, divide dough in half.

Roll each half into a 12” circle; place each on a 12” pizza pan coated with vegetable cooking spray.

Bake at 425˚ for 5 minutes.  Freeze one crust for use later.

For pizza:  Top with pizza sauce and favorite toppings.  Bake at 425˚ for 15 minutes.  Top with cheese, bake for 5 minutes.

Peanut Brittle

From Janet Belk

Requires use of a thermometer.

Boil:

2 Cups of Sugar
1 Cup White Syrup
½ Cup Water

Bring to 240˚

Add:

4 Cups boiled peanuts (shelled and unsalted)
1 Tbsp Butter

Bring to 290˚

Add:

2 Tsp Baking Soda, stir
¼ Tsp vanilla, stir

Quickly pour into prepared cookie sheet pan that has been coated with room temperature butter.  Spread so candy is up to ¼ inch thick.