I
am a member of a local P.E.O. chapter here in Champaign, Illinois. P.E.O. is a philanthropic educational
organization that is filled with many talented women. Our chapter also has some really good cooks! We met recently to share a dinner and
here are some of the delicious dishes we enjoyed…
Jelly Cookies
Kathy Kinser
1 pound butter (4 sticks. I used unsalted)
6 heaping T. powdered sugar (Make sure they are really
heaping)
3 cups flour (unsifted)
2 t. vanilla
Cream the butter.
Add powdered sugar. Blend well
Add vanilla.
Add flour gradually until dough feels right and not too moist.
Make small balls (about 30 to 35 on an ungreased cookie
sheet).
Make tiny well on top with finger.
Add about an eighth of a teaspoon of raspberry or other
jam in the well.
Bake at 350 degrees for 12 to 15 minutes.
Make a half recipe if you don't want 12 dozen cookies.
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Mediterranean Kale
Sheila Ott
24 Kale leaves, stems removed
9 t. olive oil
9 t. fresh lemon juice
1/2 t. salt
1 & 1/2 red bell pepper, diced
6 T. raw pine nuts
6 T. sliced black olives
Dash black pepper
1. Stack 2 kale
leaves, roll tightly, like a cigar and slice in thin strips crosswise. Then chop strips crosswise a few times
to shorten.
2. Combine olive oil,
lemon juice, & salt for dressing.
3. With hands toss
kale with dressing.
4. Add other
ingredients & marinate 10 minutes at room temperature.
Serves 10 and keeps for 3 days in refrigerator, sealed.
Bring to room temperature before serving.
Apple Slices with Nut Butter
Sheila Ott
1. Core & thinly slice apples
2. Dip slices in lemon juice to prevent browning
3. Drain slices on paper towels
4. Cover core hole of each slice with mint leaf (lemon balm or
other)
5. Top leaf with a dab of nut butter(peanut,almond,cashew)
6. Into the nut butter push a nut and a raisin
#####
Broccoli Salad with
Bacon, Raisins, and Cheddar Cheese
Kathy Micek
Gluten Free. 20
minutes to prepare. Serves 6
6 slices cooked bacon, chopped
1 head broccoli, chopped
¼ cup cranberries
¼ cup raisins
¼ cup chopped red onion
¾ cup or less mayonnaise
¼ cup sugar
2 T. white vinegar
8 oz. sharp cheddar cheese, grated
Mix all together and serve.
##### Bourbon Corn Pudding
Margaret Martin
(This recipe is also found under the blog archive on the right side of this blog under August, 2010, “Entertaining…”)
The first time I had this was at a wedding reception in
Virginia. When I go to a covered dish dinner, people often request that I bring
this.
Combine in a large bowl:
6 beaten eggs
8 oz. evaporated milk
3 cans (14 3/4 oz. size) cream corn - I prefer white corn
2 oz. bourbon
Combine separately and add:
1 1/2 cups sugar
2 T. self-rising flour
pinch salt
Directions:
Preheat oven to 350 degrees and melt 2 sticks of butter or margarine in a 9x12 pan. Pour corn mixture into pan. Bake at 350 degrees until set and brown on top (1 - 1 1/2 hrs.)
Combine in a large bowl:
6 beaten eggs
8 oz. evaporated milk
3 cans (14 3/4 oz. size) cream corn - I prefer white corn
2 oz. bourbon
Combine separately and add:
1 1/2 cups sugar
2 T. self-rising flour
pinch salt
Directions:
Preheat oven to 350 degrees and melt 2 sticks of butter or margarine in a 9x12 pan. Pour corn mixture into pan. Bake at 350 degrees until set and brown on top (1 - 1 1/2 hrs.)
Note: When
doubling the recipe, add 3 ounces of bourbon.
#####
Joannie Michalos, via Cooks.com...
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Rice Salad
Nadja Alstetter
1 cup cooked rice
1/4 cup olive oil
1/4 cup vinegar
salt & pepper
mayonnaise
1 can water chestnuts, chopped
1/4 cup parsley, chopped
1/4 cup onion, chopped
green olives
Pour olive oil and vinegar over hot rice and cool. Add sliced olives and mayonnaise to taste. Add other ingredients.
Can substitute basil for parsley and black olives for green.
#####
Joannie Michalos, via Cooks.com...
| NEW SALEM CORN CASSEROLE | |
16 oz. whole kernel corn, drained
16 oz. cream style corn 2 eggs, slightly beaten 1/2 tsp. salt 1/2 c. butter, melted 1/2 c. sour cream 8 1/2 oz. box corn muffin mix 1 c. Cheddar cheese
Mix
all ingredients except half of Cheddar cheese. Pour into a greased 9 x
13 inch pan. Bake at 350 degrees for 40 minutes. Put other half Cheddar
cheese on top and bake 5 minutes more.
| |
#####
Rice Salad
Nadja Alstetter
1 cup cooked rice
1/4 cup olive oil
1/4 cup vinegar
salt & pepper
mayonnaise
1 can water chestnuts, chopped
1/4 cup parsley, chopped
1/4 cup onion, chopped
green olives
Pour olive oil and vinegar over hot rice and cool. Add sliced olives and mayonnaise to taste. Add other ingredients.
Can substitute basil for parsley and black olives for green.
