Recipes!

One of our favorite things to do ... besides painting, is to eat!  If you have a favorite recipe please share it with us. Email: Melinda or Lois Back to Home page

Toasted Coconut Lemon Cheesecake Bars
Brenda Stotler

2 ½ cups coconut
1 ½ cups flour
¾ cup butter, softened
½ cup confectioners’ sugar
1 pkg (8oz) cream cheese, softened
2/3 cup sugar
2 eggs
1/3 cup lemon juice
Lemon peel, grated
1 ½ cups sour cream
1/3 cup sugar
 ½ tsp. vanilla

Toast coconut on cookie sheet in oven at 400 degrees.
Combine 1 cup toasted coconut, flour, butter and confectioners’sugar for crust. Press into an ungreased 13x9 in. baking dish. Bake at 350 for 15-20 minutes or until lightly brown.

In small bowl, beat cream cheese and sugar. Beat in eggs, lemon juice and peel and ¾ cup of toasted coconut until combined. Pour over crust. Bake for 18-20 minutes or until edges are lightly browned and filling is set.

Combine sour cream, sugar and vanilla; spread over filling. Bake 10 minutes or until topping is set. Sprinkle remaining toasted coconut on top.
Cool and refrigerate at least 4 hours before cutting.

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Lebanese Borghol
Using quinoa instead of bulgar.
Beth Newton
(A friend shared this recipe with me.)

A salad, borghol (another name for bulgar) stems from Lebanon, where it is eaten hot or cold, for breakfast, lunch or dinner, as a side dish to meat, fowl, fish or simply a plate of fresh greens.  Unlike tabbouleh, borghol is cooked and not presoaked. However, in this receipt quinoa (pronounced keenwa)  a grain from Peru is used instead of bulgar.

1/3 cup olive oil
1 medium onion, chopped
2 large cloves garlic, minced
1 cup chopped, seeded, peeled tomatoes (I substituted 12 oz. can of diced tomatoes, and use   the liquid as part of the beef stock).
1 tbsp chopped fresh basil, or 1 tsp dried
1 cup bulgar (I substituted quinoa)
1-1/2 cups beef stock (I used the tomato liquid, water and chicken boullion granules)
1 tbsp honey
1 tbsp tomato paste
1/2 tsp salt (I omit)
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh parsley
1.  Heat the oil in a medium-size saucepan over medium heat.  Add the onion, cook until lightly browned, about 3 minutes.  Add the garlic, cook 1 minute longer, stir in the tomatoes and basil.  Cook 2 minutes longer.

2.  Stir the bulgar(quinoa) into the tomato mixture, making sure that the bulgar is well coated with the oil mixture.  Stir in the beef stock.  Reduce the heat to low and cook, covered for 5 minutes.

3.  Add the honey, tomato paste, salt and pepper to the bulgar mixture.  Continue to cook, covered until the bulgar is tender and all the liquid has been absorbed, 15-20 minutes.  Turn off the heat and let the pan stand for 10 minutes.  Then use a fork to toss in 1 tbsp of parsley.  Sprinkle the remaining parsley over the top before serving.  Serve hot or cold.  Serves 4 to 6.

Wendy Polisi on March 3, 2010

Cooking quinoa is a great way to improve your health. It is often called a super grain, even thought it isn’t really a grain at all!  Quinoa is an ancient seed that has recently become popular again.  It is considered a complete protein, meaning that it contains all eight of the essential amino acids that the body is unable to produce on its own.  Of special importance is the abundant presence of lysine, which is required for the growth and repair of body tissue.  Most grains do not contain lysine and the absence of lysine can be a major issue for vegetarians if they are not careful with their diet.

OK it’s good for you. It is also good. Beth

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Pumpkin Cookies
Marcy Crowl

Preheat oven and Bake at 375

1 cup Liquid Shortening
3 Cup Sugar
2 eggs
1 cup nuts (optional)
5 cup sifted flour
1-30oz can Pumpkin
2 cups Chocolate chips
2 teaspoons baking powder
2 teaspoons Soda
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoons salt

In large bowl blend all ingredients together with mixer. Reserve chocolate chips to last than fold into mixture. Drop by spoonful on lightly greased cookie sheet. Bake about 10 to 12 minutes. Cookies should be brown around the edges. These may be frosted with butter cream frosting.

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Recipe: Tuna Salad

Ingredients

1  ea  Env. Golden Onion Soup Mix
1 1/2  c  Milk
10  oz  Frozen Peas & Carrots *
8  oz  Medium Egg Noodles **
6 1/2  oz  Tuna, Drained & Flaked
2  oz  Shredded Cheddar Cheese ***

Instructions

* Frozen Peas & Carrots should be thawed.
** Egg Noodles should be cooked and drained.
*** Cheese should equal 1/2 C

1.  Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese.
Bake 20 minutes or until bubbling.

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Apple Walnut Salad

6-8 Apples – Red Delicious or Granny Smith are both very good
1/2 to 1/4 Cup Chopped Walnuts
1 – 8 oz. Vanilla Yogurt cup
1 Tsp. Apple pie spice or Cinnamon and a dash of nutmeg
Peel and chop apples into bite-sized pieces.
Toss with rest of ingredients and serve.