Citrus Salad Dressing Recipe:
1/4 C.   O.J. Concentrate (do not dilute)
2 Tbsp. Maple Syrup
2 Tbsp. Dijon Mustard
1 Cup (more or less to taste) Olive Oil
Salt & Pepper to taste…..

Salmon Sauce:
Lemon Love dressing (available at Hagens) and salad dressing

Indian Summer Salad – A delicious, fresh salad made with apples, tomatoes, cucumbers, and a lot of herbs, then tossed with fresh lime juice.

Karen’s 2 QUICHE recipes: 1. Salmon  2. Butternut Squash, Walnuts, Blue Cheese and Spinach

For the quiches I used my standard recipe, but without a crust.  Here is what I do.

Butter the inside of a deeper pie plate and set oven temp at 325.

Layer ingredients to flavor your quiche in the bottom.

Last night one quiche had crumbled smoked salmon (about a cup) and sliced scallions on top. The other had sliced cooked butternut squash( 1cup), chopped walnuts (1/2 cup), crumbled blue cheese(1/4 cup) and torn fresh spinach (i/2 cup) The recipe actually called for using yam and then instead of spinach, to use sea asparagus or stinging nettle, and rockweed a type of seaweed.

In a blender mix well and then pour over the other ingredients:

4 eggs
1 and 1/2 cups half and half
2/3 c. grated Gruyere Cheese
1 and 1/3 c. grated Monterey Jack cheese
1/4 tsp salt
a few grinds of pepper

For the salmon quiche I also add some fresh or dried dill.

Because I added blue cheese in the vegetable quiche, I didn’t add the gruyere to that one.

Bake 45-50 minutes.

Pumpkin Honey Cornbread – from Karen

I substituted Cup for Cup gluten free flour.

Pistachio Lime and Matcha Snowballs – from Karen

No Bake Chocolate Oat Bars – from Karen

Molten Chocolate Cake – From Cindy – makes 4 desserts

5 oz Dark Chocolate, crushed (use chocolate bar or dark chocolate chips…)
1 Stick Unsalted Butter
3/4 Cup Sugar
4 Eggs
1/2 Cup All Purpose Flour
1 tsp Vanilla Extract

Mix eggs, sugar and vanilla in mixing bowl. Melt Butter and chocolate together in double boiler then add to mixing bowl. Fold in flour. Place in greased ramekins and bake at 450 for 8-12 minutes. Here is a link to the video where we got the recipe; its a pretty simple baking process. The guy is quite a piece of work… Bruno Albouze – Molten Chocolate Cake

Spicy Thai Chicken – From Ann

In a blender or food processor add:

  • ¾ C. Creamed Coconut Milk
  • 3 TBS. Lime Juice
  • 3 TBS. Soy Sauce
  • 8 sprigs of Cilantro (I used more)
  • 3 Cloves of Garlic
  • 3 Lg Green Onions
  • 3 Anchovy Fillets
  • Corriander to taste (aprox. 1 TSP.)

Make Skewers or just keep Chicken Breasts whole. Add above marinade and refrigerate for at least 2 houes. Grill chicken and brush with marinade.Heat remaining marinade to a boil and serve as a dipping sauce

Kay’s delicious berry liqueur – February 2014

Use a wide mouth quart jar, fill it half way with sugar cubes (be sure to use cubes). Fill with fresh berries (blackberries and raspberries work well) and mash down.  Fill with vodka, put lid on jar.  Store for 8-12 weeks.  Give the jar a shake about once a week. Strain through a strainer and then through cheesecloth lined funnel. Pour into a clean bottle and enjoy.

White Chili with Chicken – from Pat – October 2013

1 T. olive oil
1 diced onion
2 t. cumin
2 t. oregano
1/4 t. cayenne
2 cloves minced garlic
2 cans white beans (16 oz.) – garbanzo, cannel, navy, etc.
2 cups diced white chicken (cooked)
2 14-oz. cans chicken broth
8 oz. diced green chilies
1 small jar tomatillo or more green chilies

Sauté diced onions 2 minutes in olive oil. Add seasonings and simmer 2 more minutes. Add rest of ingredients and simmer for an hour.

Here are links to the two recipes Pat made for us at the October, 2012 meeting:

Barley and Kale Salad with Golden Beets and Feta

Brie’s Butternut Squash Bisque

They were both quite a taste sensation.

Cheater’s Broth from Jan

1/2 Cup dry white wine (or water)
2 large garlic cloves, crushed
2 whole cloves
1 canned tomato
1 bay leaf, broken
1/2 tsp. dried basil, crumbled
3 (14 oz.) cans chicken broth
1 onion, chopped
1/2 large celery stalk with leaves, chopped
1/2 medium carrot, coarse chopped

In a 4 quart pot combine all ingredients and bring to a simmer. Partially cover and cook for 30 minutes. Strain the broth into a bowl or storage container. Use immediately or freeze for later use.

Jan’s Fruit Sauce

6 oz. Vanilla Yogurt
2 T Honey
2 T Gran Marnier
1 T Heavy Cream
1 T Orange Zest

Mix together and drizzle a spoonful over individual servings of fruit or toss with fruit before serving.