August 25th luncheon:
PESTO CHICKEN & ORZO SALAD
Ingredients
⅔ cup pesto
2 tablespoons white wine vinegar
¼ teaspoon plus 2 tablespoons salt
Pinch of freshly ground pepper
3 tablespoons olive oil
¾ pound orzo pasta
2½ cups pulled Lunds & Byerlys Rotisserie Chicken
½ pound cherry tomatoes, halved
6 ounces baby spinach
Directions
For the vinaigrette:
In a large bowl, whisk together the pesto, vinegar, the ¼ teaspoon salt and the pepper. Gradually whisk in the olive oil until smooth.
For the orzo:
Bring a large pot of water to a boil over high heat. Add the 2 tablespoons salt and the orzo. Cook, stirring occasionally to prevent sticking, until the pasta is al dente, according to the package instructions. Drain, rinse under cold running water and drain again. Add the orzo to the vinaigrette and toss to coat evenly.
To assemble the salad:
Add the chicken, tomatoes and spinach to the orzo and toss gently to combine, then serve.
September 4th Luncheon Menu:
Mystery Soup
Ingredients:
3 large onions
1/2 stick butter
6 Cups chicken broth
1 can pumpkin
2 cups creme
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1 tablespoon chopped parsley
Directions:
In a large saucepan, saute onion in butter until tender. Add the broth and bring to a slow boil. Add in pumpkin and stir for 20 minutes. Slowly add cream until well blended and heated through. Season with nutmeg, salt and pepper. Mix sour cream and chopped parsley and garnish soup with a dollop of this mixture.
Autumn Apple Salad with Maple Vinegarette
Ingredients:
1/3 Cup cider vinegar
2 Tablespoons pure maple syrup
Prepare vinegarette by whisking together vinegar, syrup, mustard, salt and pepper. Gradually whisk in oil until well blended.
Salad:
10 oz. spring mix
2 gala or fugi apples thinly sliced
1 small red onion thinly sliced
1/2 Cup feta cheese
1 Cup cranberries
1/2 Cup bacon crumbles
Directions:
Combine all ingredients (except pecans) and drizzle with Maple Vinegarette. Sprinkle with candied pecans and serve.
Big Soft Ginger Cookies
Ingredients:
3/4 Cup butter, softened
1 Cup sugar
1 large egg
1/4 Cup molasses
2 1/4 Cups all-purpose flour
2 teaspoons ginger
1 teaspoon baking soca
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon sale
Additional sugar
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt,; gradually add to the creamed miture and mix well.
2. Roll into 1 1/2 inch balls, then roll in sugar/. Place 2 inches apart on an ungreased baking sheet. Bake at 350 degrees until puffy and lightly browned,10-12 minutes. Remove to wrire racks to cool.
July 10th Luncheon Menu:
Southwestern Pasta Salad
Ingredients:
1 16 oz box bowtie pasta
2 teaspoon salt
Cook pasta according to directions on box
Dressing:
1 16 oz bottle Ranch dressing
3 teaspoons taco seasoning
3 tablespoons seeded finely chopped jalopeno pepper
2 teaspoons minced garlic
2 cans black beans (rinse and drain)
2 cans corn, drained
2 cups cubed (small) sharp cheddar cheese
1 bunch cilantro (leaves and tiny stems) chopped
1/2 cup chopped red onion
1/2 cup chopped sweet red pepper
1 3.5 oz package tortilla strips
Optional: chicken
Directions:
Chop and mix everything together except the pasta and tortilla strips. Add pasta and dressing. Note: the pasta absorbs the dressing and it may get a little dry is the dressing is added too soon. Sprinkle tortilla strips on top for a garnish when served.
Melon salad with honey, lime and mint
Ingredients:
1/2 large cantaloupe
1/2 large honeydew melon
1/2 large "personal size" seedless watermelon
1 tablespoon honey
juice from half a lime
fresh mint
Directions:
Toss
Southwest Cornbread
Ingredients:
1/2 cup Miracle Whip dressing
1 can (4 oz) chopped green chiles, undrained
3 egg whites, slightly beaten
1/2 teaspoon ground red pepper (cayenne)
2 packages (8 1/2 oz each) corn muffin mix
1 can (11 oz) no-salt-added corn, drained
1/2 cup chopped red bell pepper
Directions:
1. Preheat oven to 400 degrees F
2. Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix until just moistened
3. Pour into greased 13x9 inch pan
4. Bake 25 to 30 minutes or until golden brown
Margarita Cheesecake Bites
Ingredients:
1 1/2 cup crushed pretzels
1/2 cup (1 stick) unsalted butter, melted
3 tablespoons granulated sugar
16 oz cream cheese, softened
1 cup powdered sugar
Juice and zest of 1 lime, reserving some zest for topping
2 tablespoons tequila
1 teaspoon pure vanilla extract
Large pinch of kosher salt
Directions:
1. Line a 9x9 inch baking dish with two strips of parchment paper, leaving an overhang
2. In a large bow., mix together pretzels, butter and granulated sugar until combined. Press in an even layer into the bottom of the baking dish. Freeze for 10 minutes.
3. Meanwhile, in a large bowl using a hand mixer, beat cream cheese and powdered sugar until light and fluffy. Then, mix in lime juice and zest, tequila, vanilla and salt until creamy and smooth. Spread evenly on top of the pretzel crust. Top with more lime zest.
4. Freeze until set, about 1 hour or more. Once firm, remove from baking dish and cut into 16 bite=sized pieces. Keep in freezer until ready to serve.
PESTO CHICKEN & ORZO SALAD
Ingredients
⅔ cup pesto
2 tablespoons white wine vinegar
¼ teaspoon plus 2 tablespoons salt
Pinch of freshly ground pepper
3 tablespoons olive oil
¾ pound orzo pasta
2½ cups pulled Lunds & Byerlys Rotisserie Chicken
½ pound cherry tomatoes, halved
6 ounces baby spinach
Directions
For the vinaigrette:
In a large bowl, whisk together the pesto, vinegar, the ¼ teaspoon salt and the pepper. Gradually whisk in the olive oil until smooth.
For the orzo:
Bring a large pot of water to a boil over high heat. Add the 2 tablespoons salt and the orzo. Cook, stirring occasionally to prevent sticking, until the pasta is al dente, according to the package instructions. Drain, rinse under cold running water and drain again. Add the orzo to the vinaigrette and toss to coat evenly.
To assemble the salad:
Add the chicken, tomatoes and spinach to the orzo and toss gently to combine, then serve.
September 4th Luncheon Menu:
Mystery Soup
Ingredients:
3 large onions
1/2 stick butter
6 Cups chicken broth
1 can pumpkin
2 cups creme
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1 tablespoon chopped parsley
Directions:
In a large saucepan, saute onion in butter until tender. Add the broth and bring to a slow boil. Add in pumpkin and stir for 20 minutes. Slowly add cream until well blended and heated through. Season with nutmeg, salt and pepper. Mix sour cream and chopped parsley and garnish soup with a dollop of this mixture.
Autumn Apple Salad with Maple Vinegarette
Ingredients:
1/3 Cup cider vinegar
2 Tablespoons pure maple syrup
Prepare vinegarette by whisking together vinegar, syrup, mustard, salt and pepper. Gradually whisk in oil until well blended.
Salad:
10 oz. spring mix
2 gala or fugi apples thinly sliced
1 small red onion thinly sliced
1/2 Cup feta cheese
1 Cup cranberries
1/2 Cup bacon crumbles
Directions:
Combine all ingredients (except pecans) and drizzle with Maple Vinegarette. Sprinkle with candied pecans and serve.
Big Soft Ginger Cookies
Ingredients:
3/4 Cup butter, softened
1 Cup sugar
1 large egg
1/4 Cup molasses
2 1/4 Cups all-purpose flour
2 teaspoons ginger
1 teaspoon baking soca
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon sale
Additional sugar
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt,; gradually add to the creamed miture and mix well.
2. Roll into 1 1/2 inch balls, then roll in sugar/. Place 2 inches apart on an ungreased baking sheet. Bake at 350 degrees until puffy and lightly browned,10-12 minutes. Remove to wrire racks to cool.
July 10th Luncheon Menu:
Southwestern Pasta Salad
Ingredients:
1 16 oz box bowtie pasta
2 teaspoon salt
Cook pasta according to directions on box
Dressing:
1 16 oz bottle Ranch dressing
3 teaspoons taco seasoning
3 tablespoons seeded finely chopped jalopeno pepper
2 teaspoons minced garlic
2 cans black beans (rinse and drain)
2 cans corn, drained
2 cups cubed (small) sharp cheddar cheese
1 bunch cilantro (leaves and tiny stems) chopped
1/2 cup chopped red onion
1/2 cup chopped sweet red pepper
1 3.5 oz package tortilla strips
Optional: chicken
Directions:
Chop and mix everything together except the pasta and tortilla strips. Add pasta and dressing. Note: the pasta absorbs the dressing and it may get a little dry is the dressing is added too soon. Sprinkle tortilla strips on top for a garnish when served.
Melon salad with honey, lime and mint
Ingredients:
1/2 large cantaloupe
1/2 large honeydew melon
1/2 large "personal size" seedless watermelon
1 tablespoon honey
juice from half a lime
fresh mint
Directions:
Toss
Southwest Cornbread
Ingredients:
1/2 cup Miracle Whip dressing
1 can (4 oz) chopped green chiles, undrained
3 egg whites, slightly beaten
1/2 teaspoon ground red pepper (cayenne)
2 packages (8 1/2 oz each) corn muffin mix
1 can (11 oz) no-salt-added corn, drained
1/2 cup chopped red bell pepper
Directions:
1. Preheat oven to 400 degrees F
2. Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix until just moistened
3. Pour into greased 13x9 inch pan
4. Bake 25 to 30 minutes or until golden brown
Margarita Cheesecake Bites
Ingredients:
1 1/2 cup crushed pretzels
1/2 cup (1 stick) unsalted butter, melted
3 tablespoons granulated sugar
16 oz cream cheese, softened
1 cup powdered sugar
Juice and zest of 1 lime, reserving some zest for topping
2 tablespoons tequila
1 teaspoon pure vanilla extract
Large pinch of kosher salt
Directions:
1. Line a 9x9 inch baking dish with two strips of parchment paper, leaving an overhang
2. In a large bow., mix together pretzels, butter and granulated sugar until combined. Press in an even layer into the bottom of the baking dish. Freeze for 10 minutes.
3. Meanwhile, in a large bowl using a hand mixer, beat cream cheese and powdered sugar until light and fluffy. Then, mix in lime juice and zest, tequila, vanilla and salt until creamy and smooth. Spread evenly on top of the pretzel crust. Top with more lime zest.
4. Freeze until set, about 1 hour or more. Once firm, remove from baking dish and cut into 16 bite=sized pieces. Keep in freezer until ready to serve.
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June 12th Luncheon menu:
Minty Watermelon-Cucumber Salad
Ingredients:
8 cups cubed seedless watermelon
2 English cucumbers, halved lengthwise and sliced
6 green onions, chopped
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whick remaining ingredients. {our over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.
Eggs Florentine
Ingredients:
9 eggs
1/2 cup butter softened
1 1/2 lbs. cottage cheese
1/2 lb swiss cheese
1/2 cup feta cheese
1 teaspoon nutmeg
4 cups frozen spinach (drained and water squeezed dry)
Directions
Butter 9 x 13 pan. Beat eggs slightly. Add the rest of the ingredients and bake @3560 degrees for 1 and 1/2 hours.
Cheese-Garlic Biscuits
Ingredients:
2 cups Original Bisquick mix
2/3 cup mile
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder
Directions
1. Heat oven to 450 degrees.
2. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
Strawberry Pretzel Dessert
Ingredients:
2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
Filling:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
Topping:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Optional: Additional whipped topping and pretzels
Directions
1. In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9 inch baking dish. Bake at 350 degrees for 10 minutes. Cool on a wire rack.
2. For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
3. For topping, dissolve gelatin in boiling water in a large bow., Stir in strawberries with syrup; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; serve with additional whipped topping and pretzels if desired.
June 12th Luncheon menu:
Minty Watermelon-Cucumber Salad
Ingredients:
8 cups cubed seedless watermelon
2 English cucumbers, halved lengthwise and sliced
6 green onions, chopped
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whick remaining ingredients. {our over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.
Eggs Florentine
Ingredients:
9 eggs
1/2 cup butter softened
1 1/2 lbs. cottage cheese
1/2 lb swiss cheese
1/2 cup feta cheese
1 teaspoon nutmeg
4 cups frozen spinach (drained and water squeezed dry)
Directions
Butter 9 x 13 pan. Beat eggs slightly. Add the rest of the ingredients and bake @3560 degrees for 1 and 1/2 hours.
Cheese-Garlic Biscuits
Ingredients:
2 cups Original Bisquick mix
2/3 cup mile
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder
Directions
1. Heat oven to 450 degrees.
2. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
Strawberry Pretzel Dessert
Ingredients:
2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
Filling:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
Topping:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Optional: Additional whipped topping and pretzels
Directions
1. In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9 inch baking dish. Bake at 350 degrees for 10 minutes. Cool on a wire rack.
2. For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
3. For topping, dissolve gelatin in boiling water in a large bow., Stir in strawberries with syrup; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; serve with additional whipped topping and pretzels if desired.