Recipes

~Strawberry Freezer Jam~

By Randee Kleinfeld

What you need~

4 cups of smashed strawberries.                                                                                                            3 cups sugar.                                                                                                                                        1cup water                                                                                                                                                  1 box of Sure-Jell (pink Box)

In pan mix 1 box sure-jell (pink box) with 3 cups sugar.

Add 1 cup water.

Stir and bring to a boil and then boil for 1 minute while stirring.

Remove from stove and add your 4 cups smashed berries and mix.

Pour in containers and cover.

Let sit on counter for 24 hours and then put in freezer.

After you unthaw it will keep in fridge for about 3 weeks.

VERY GOOD!

~Garlic-Lime Chicken with Chipotle Sauce~

By Beth Rekoske of Dayton, TN.

Serves eight, prep time 15min., marinade time 2-4 hours, cook time 20 min.

 

Chicken and Marinade

   6 garlic cloves, minced

   2 teaspoons grated lime peel

   2 teaspoons coarse salt

   2 teaspoons dried oregano

   2 teaspoons cumin seeds toasted  (toast cumin seeds in dry skillet over medium-low

      heat stirring frequently 1min. or until slightly darker and aroma is toasty.)

   1/2 cup lime juice

   1/3 cup olive oil

   24 drumettes or wings

 

Sauce

   1 cup mayonnaise

   1/2 cup sour cream

   1 Tablespoon Dijon mustard

   2 or 3 chipotle chiles in adobo sauce,

   drained, finely chopped (more will add to the heat!)

   1 Tablespoon adobo sauce

 

1.  Place garlic, grated lime peel, salt, oregano, toasted cumin seeds, lime juice

     and oil in shallow pan large enough to hold chicken in one layer.  Add chicken;

     turn to coat completely with marinade.  Cover and refrigerate at least two hours

     or up to four hours.

 

2.  Combine all mayonnaise and following ingredients in small bowl; refrigerate

     30 min.

 

3.  Heat grill.  Remove chicken from marinade.  Grill until juices run clear making sure

     to turn it so it is cooked on all sides.  Serve with sauce and enjoy.

 

 

My family liked this recipe very much.  The kids skipped the sauce, but the adults loved it.  You may want to make it more or less spicy with the amount of chipotle chiles.  I served it with a  fresh garden salad, quartered red potatoes and focaccia bread.

 

 

~Chicken Tetrazzini~

By Kathy Oberlin of Wisconsin

 What you need

1 cup chopped onion

1 cup chopped celery

8 oz. sliced mushrooms

6 tablespoons butter

14 oz. chicken broth

8 oz. cream cheese

2 cups cooked and chopped chicken

½ teaspoon salt

16 oz. spaghetti (cooked as directed on package)

Parmesan cheese

Preheat over to 350 degrees F. 

Chop and sauté, onion, celery, mushrooms, and butter. 

When tender add, chicken broth and cream cheese. 

Stir until cheese melts. 

Add cooked and chopped chicken, salt, and cooked spaghetti. 

Put mixture in a 9 x 13 pan and sprinkle with Parmesan cheese. 

Bake for 30 minutes. 

~Chocolate Chip Cookie Ice Cream Cake~

By Beth Rekoske of Dayton Tennessee

I know first hand that this lady is a GREAT cook, so be sure to try this recipe.

So good on a hot summer day!

 

Crust

  1 1/2 cups graham cracker crumbs

  6 Tablespoons butter, melted

  1/4 teaspoon ground cinnamon

  3/4 cup mini semisweet chocolate chips

 

Fillng

  1 cup heavy whipping cream

  2 cups bitterweet chocolate chips

  1 teaspoon vanilla extract

  1/2 gallon of vanilla ice cream

  24 soft chocolate chip cookies crumbled (about 4 cups)

 

1.  Heat oven to 325.  Combine graham cracker crumbs, melted butter and cinnamon in medium bowl until crubs are moistened; stir in 3/4 cup mini chocolate chips.  Press into bottom of the 9x13 inch pan.  Bake 6 minutes until set.  Cool completely on wire rack.

 

2.  Meanwhile, heat cream in meduim saucepan over medium heat until hot and steamy.  Remove from heat; add bittersweet chocolate chips.  Let stand 1 minute; stir until melted and smooth.  Stir in vanilla.  Cool 20 minutes or until room temperature.

 

3.  Place ice cream in refrigerator 20 minutes or until slightly softened.  Spread half of the ice cream over crust; quickly spread with spatula to level.  Sprinkle half of the cookies over ice cream.  Quickly spoon 1 1/4 cups of the chocoate sauce over cookies and ice cream; spread with spatula to cover.  Freeze 15 minutes to firm sauce.

 

4.  Quickly spread remaining ice cream over sauce.  Sprinkle with remaining cookies; drizzle reamaining sauce.  (won't completely cover)

 

5.  Freeze 2 hours to firm wrap tightly; freeze overnight. Cut with warm knife.

 

As you can see this is very wonderful.  It can get freezer burned so don't plan on saving it long. I doubt that will be your issue :) 

~Mushroom and Chicken Bake~

What you Need~

• 2 tbsp butter
• 10 oz sliced mushrooms
• 1 1/2 tbsp flour
• 1/2 cup white wine
• 1/2 cup heavy cream
• 2 tbsp chopped parsley
• 1 cup long grain rice
• 2 cups chopped chicken
• 3 tbsp fresh parmesan cheese
• Salt and pepper to taste

Let's begin~

Preheat the oven to 350°.

In a large skillet, heat the butter over medium-high heat until just melted.

Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes.

Sprinkle the flour on top and stir in for 1 minute.

Stir in the wine and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes.

Stir in 2 cups water, the parsley, salt and pepper.

In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken.

Pour the mushroom gravy on top.

Cover snugly with foil and bake until bubbly, about 35 minutes.

Sprinkle the parmesan on top and bake uncovered for 5 minutes more.