Split Pea Soup

From: Colorado Cache – Junior League of Denver, page 45

1 pound split peas

2 cups water

1 47-ounce can regular-strength chicken broth

3 slices thick bacon, chopped

½ teaspoon dry mustard

1 cup diced celery

¼ teaspoon coarsely ground pepper

1 teaspoon salt

1/8 teaspoon oregano

1 cup diced ham

Combine all ingredients except oregano and ham and simmer covered for 3 to 4 hours. Skim off grease. Add oregano and ham and simmer 1 hour. Serve hot. Serves 6-8.

Nancy’s Notes: This has become my standard recipe for split pea soup. When Steven was in junior high and friends with Bobby Kowalsky he had this soup at their house. He was mightily impressed, and still loves split pea soup. I sometimes add chopped carrots. Do not add salt until you see how salty the ham makes the soup.

Tomato & Bread Salad

From: Art of Cooking – Junior League of Ogden (Utah), page 62

 

¾ pound day-old crusty bread, cut into 1-inch cubes (about 6 cups)

2 cloves garlic, mashed with 1 tablespoon of coarse salt

2 large tomatoes (about 1 pound), trimmed and cut into 8 wedges each

¼ cup cucumber, sliced

½ cup red onion, sliced

½ cup extra virgin olive oil

2 tablespoons balsamic vinegar

10 fresh basil leave, shredded

In serving bowl, stir together bread, garlic, tomatoes, cucumber, onion, oil, vinegar and basil. If your bread isn’t stale, toast it until lightly golden brown. Adjust seasonings as needed. Stir well. Let stand for 1 hour before servings.

Serves 4-6.

Nancy’s Notes: Love this during tomato season – we ate immediately before the bread gets soggy. I’ve used dried basil if I don’t have fresh and once didn’t have a cucumber so used diced fresh red pepper for some crunchiness. We make it a meal.

Melting Moments

1 cup butter (Not margarine)
1/3 cup confectioner’s sugar
¾ cup cornstarch
1 cup flour, sifted

Frosting
2 tablespoons butter, melted
1 cup confectioner’s sugar
1 teaspoon vanilla
Light cream

Cream butter, gradually add sugar.  Add cornstarch.  Add sifted flour.  Mix well.  Chill one hour.  Form into irregular heaps on ungreased cookie sheet.  Allow one heaping teaspoon per cookie.  Bake at 350 degrees until just barely brown on bottom – about 15 minutes.

Frosting Directions:  Mix 2 tablespoons melted butter, 1 cup confectioner’s sugar, 1 teaspoon vanilla and enough light cream to make a spreadable mixture until smooth.  Tint frosting red and green for an attractive holiday plate of goodies.

Nancy’s Notes: I always make a double batch and sometimes triple if I’m planning to give some away. I use a spring-loaded scoop for forming the cookies – much easier than spoons. Buy in several sizes, depending on size of cookies. A larger one is great for muffin batter.

Melted Brie with Winter Fruit

From: Glitter to Gourmet – Junior League of Las Vegas, page 27

¾ cup chopped pitted dates

1 small apple, peeled, cored, chopped

1 small firm pear, peeled, cored, chopped

½ cup currants or raisins

½ cup chopped pecans

1/3 cup rose wine or apple juice

1 (16-ounce) wheel of Brie cheese, well chilled

Thin baguette slices

Combine the dates, apple, pear, currents, pecans and wine in a small bowl and mix well. Let stand for 2 hours.

Place the Brie on a cutting surface. Slice into halves horizontally. Place the bottom half cut side up in a shallow round 10-inch baking dish. Spread with 2 ½ cups of the fruit mixture. Cover with the top half of the Brie, cut side down. Spoon the remaining fruit onto the center of the Brie.

Bake at 350° degrees for 25 to 30 minutes or until the cheese melts at the edges and the center is warm. Place on a hot place to keep warm. Cover and chill. Yield: 16 servings.

Nancy’s Notes: Made Christmas 2007 and 2008 – Wonderful! A five-star winner.

Pumpkin Butterscotch Cake

From: Art of Cooking – The Junior League of Ogden (Utah)

1 package yellow cake mix

¼ cup vegetable oil

1 package instant butterscotch pudding mix

1 cup canned pumpkin

4 eggs

2 teaspoons pumpkin pie spice

¼ cup water

Whipped cream

In a large mixing bowl, combine first 7 ingredients. Beat on slow speed for 30 seconds, then on medium speed for 4 minutes. Pour into greased and floured 12-inch bundt pan. Bake at 350° for about 50 minutes. Cool for 15 minutes and then remove from pan and cool completely. Serve with whipped cream.

Nancy’s Notes: This couldn’t be simpler – dumb, mix and pour. I used the entire can of pumpkin, I couldn’t waste and I didn’t want a dab hanging around my frig. I had a small amount of brown sugar icing lurking in the back of the frig from a previous project so thinned it and drizzle over the top of the cake. While the cake is great the brown sugar icing added the crowning glory.

Pumpkin Butterscotch Cake

 

From: Art of Cooking – The Junior League of Ogden (Utah)

1 package yellow cake mix

¼ cup vegetable oil

1 package instant butterscotch pudding mix

1 cup canned pumpkin

4 eggs

2 teaspoons pumpkin pie spice

¼ cup water

Whipped cream

In a large mixing bowl, combine first 7 ingredients. Beat on slow speed for 30 seconds, then on medium speed for 4 minutes. Pour into greased and floured 12-inch bundt pan. Bake at 350° for about 50 minutes. Cool for 15 minutes and then remove from pan and cool completely. Serve with whipped cream.

Nancy’s Notes: This couldn’t be simpler – dumb, mix and pour. I used the entire can of pumpkin, I couldn’t waste and I didn’t want a dab hanging around my frig. I had a small amount of brown sugar icing lurking in the back of the frig from a previous project so thinned it and drizzled over the top of the cake. While the cake is great the brown sugar icing added the crowning glory. Made November 9, 2009 for Michael, we all liked this moist, light cake.

Shrimp Enchiladas with Goat Cheese & Chipotle Cream

 

From: Reflections Under the Sun, Junior League of Phoenix

1 medium leek, sliced, blanched and drained

4 ounces goat cheese

½ cup heavy cream

Salt and pepper

1 teaspoon olive oil

12 medium-size shrimp, peeled, deveined

4 (8-inch) flour tortillas

1 cup heavy cream

1 tablespoon chipotle in adobo sauce

Cook the leek, goat cheese, cream, salt and pepper in a saucepan over medium heat for 5 minutes. Cook for 2 minutes over low heat. Sauté the shrimp in olive oil in a skillet over medium-high heat for 1 minute. Spoon 3 shrimp and ¼ of the cream sauce in the middle of each tortilla. Fold the tortilla to enclose the filling. Secure with a wooden pick. Combine the cream and chipotle in adobo sauce in a small saucepan over medium heat. Cook until slightly thickened, stirring frequently. Simmer the tortillas in chipotle cream for 5 minutes. Remove the picks. Serve hot with chipotle cream around the tortilla and the remaining shrimp arranged top. Serves 4.

Nancy’s Notes: This was probably the winner of the month. Very, very good and not too complicated to put together. Michael enjoyed the leftovers. I used more shrimp than called for and would probably use even more the next time.

Brown Sugar Frosting

½ cup butter

1 cup brown sugar – firmly packed

¼ cup light cream

1 ¾ – 2 cups powdered sugar – sifted

½ teaspoon vanilla

Melt butter in saucepan. Stir in brown sugar, boil over low heat 2 minuets, stirring constantly. Stir in cream, continue stirring constantly and bring to a gentle boil. Remove from heat; cool to lukewarm. Gradually stir in sifted powdered sugar. Beat until thick and smooth, add vanilla.

Nancy’s Notes: I think I used too much powdered sugar when I made it for HFAG. The frosting thickens quickly – spread it fast or while the cake is still slightly warm.