Mac N Cheese--Sue Phister and Julie Andersen

Kosher Salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra sharp Cheddar, grated (2 cups)  (we used White extra sharp Cheddar)
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crust removed)

Directions

Preheat oven to 375 degrees.

Drizzle oil into large pot of boiling, salted water.  Add the macaroni and cook according to the directions on the
package or 6 to 8 minutes.  Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it.  Melt 6 tablespoons of butter in a large (4 quart) pot and add the flour.  Cook over low heat
for 2 minutes, stirring with a whisk.  While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.  Take off the heat add
the Gruyere, Cheddar and 1 tablespoon Kosher salt, pepper, and nutmeg.  Add the cooked macaroni and stir well.  Pour into a 3 quart baking dish sprayed
with a little Pam. 

Slice the tomatoes and arrange on top. (Can be roasted first). Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
Bake for 30 to 35 minutes, or until the sauce is bubble and the macaroni is browned on top.

Bulgogi(Korean BBQ) -- Min Kingsford

Ingredients:

2 lbs thinly sliced beef (loin tip steak or any roast meet)

Marinade:

Mix all in blender:
1/4 cup soy sauce
1/4 cup sugar
1/4 cup water
2 tbsp. sesame oil
2 tsp. pepper
1-2 tbsp. minced garlic
1 tbsp. juice of ginger
1/2 onion

Sprinkle in after blending:

1 tsp. sesame seeds

Cooking Directions:

Slice the beef very thin. Combine marinade ingredients in food processor. After processing, put in a big bowl with sesame seeds and beef. Marinate for at least 1-3 hours.
Cook in frying pan with a little a bit of oil. Serve with rice.
You can add any kind vegetable you like, but cook the vegetables when the meat is almost 80% cooked.
Make extra sauce if you want to add a lot of vegetables.

Tip: Ask the butcher to slice the beef very thin like the lunch meat or slice cheese.

Curried Chicken Casserole

From Louise McAllister

4 chicken breasts
2-3 stalks celery
1 small onion
1 can mushroom pieces
1 can sliced water chestnuts
1 (6-oz.) box Uncle Ben’s long grain/wild rice
2 cans cream of chicken soup
1 cup mayonnaise
¼ tsp. curry powder

1. Cook chicken breasts; cool, bone, and cut into bite-size pieces.
2. While chicken cooks, cook rice (25 minutes).
3. While that is cooking, sauté celery and onion pieces in 1 T. butter. Add mushrooms and water chestnuts. Let simmer for 10 minutes. Add to cooked rice.
4. Spread rice mixture in bottom of 9 x13 casserole. Layer chicken pieces on rice.
5. Mix soup, mayo, and curry powder together and spread over chicken. (Option: take ½ c. Pepperidge Farms corn bread stuffing; mix with 1 T. melted butter. Sprinkle over top of casserole. Looks pretty and tastes good). 
6. Bake at 350° for 30 minutes. 

Serves 8.

Broccoli Lasagna

Submitted by Sister Barney

2 cans cream of broccoli soup
1 10 oz. package frozen chopped broccoli
3 carrots, very thinly sliced
1 large onion, diced
3/4 lb. mushrooms, sliced
12 lasagne noodles
16 oz. shredded mozzarella cheese
1 15 oz. container cottage cheese
2 large eggs

1. Over med-low heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.
2. In skillet, cook carrots and onion until brown. Reduce heat, add 1/4 c. water. Cook and simmer 15 minutes until vegetables are tender.
3. In same skillet, saute mushrooms, then add carrots and onion.
4. Prepare noodles.
5. Preheat oven to 375.
6. In bowl, mix cheeses.
7. In 9 x 13 pan, 1 c. broccoli mixture, half lasagne noodles, 1/2 cheese mixture, all carrot mixture, 1/2 of remaining sauce, noodles, cheese, then sauce.
8. Bake lasagne on 375 for 45 minutes (Carrots may need longer).

Rolled Chicken and Asparagus

Submitted by Sister Barney

1 lb. Boneless, skinless chicken breasts
24 to 30 asparagus spears (tough ends removed)
2 T. lemon juice
6 green onions, chopped
1/2 t. salt
1/2 t. pepper

1. Preheat oven to 350 degrees.
2. Cut chicken breasts into 8 or 10 strips, each about 1 inch by 5 inches long.
3. Wrap each strip in a corkscrew fashion around 2 or 3 uncooked asparagus spears. Fasten with toothpicks (I don’t!)
4. Place in a covered baking dish that has been sprayed with a non-stick coating. Sprinkle with lemon juice, green onions, salt and pepper.
5. Cover and bake 25 to 30 minutes. Remove toothpicks. Serve hot or refrigerate until chilled and serve cold.

Chicken Breasts in Mushroom Sauce

Submitted by Sister Barney

2 c. sliced mushrooms
1/4 c. chopped gr. Onions
2 T. flour
1/2 c. water
1/2 c. plain nonfat yogurt
1/4 t. salt
1/8 c. pepper
1 t. instant chicken bouillon
1 lb. Skinless, boneless chicken breasts
1/4 t. paprika

1. Preheat oven to 350.
2. Saute mushrooms and onion in skillet that has been sprayed with a non-stick coating.
3. Shake flour with water to prevent lumps. Add to mushrooms along with next four ingredients. Cook, stirring constantly until thickened.
4. Arrange chicken in a 9 x 9 baking dish that has been sprayed with non-stick coating. Pour sauce over chicken and sprinkle with paprika. Bake for 30 minutes or until chicken is no longer pink.

French Toast with Caramelized Pecans, Strawberries and Cream

Submitted by Sister Brown (courtesy of Sunny Anderson)

Prep Time: 20 min
Cook Time: 10 min
Level: Easy
Serves: 4 servings

1 pound fresh strawberries, sliced
1/2 cup plus 3 tablespoons sugar
3/4 cup heavy cream
8 ounces cream cheese, room temperature
4 eggs
1/4 cup milk
2 teaspoons ground cinnamon
4 (1 1/2-inch thick) slices stale brioche
3 tablespoons butter
1/2 cup pecans, chopped
1/4 cup brown sugar
Special equipment: food processor

1. In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.
2. In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.
3. In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar.
4. Place bread slices in pan and soak on each side until well coated and soaked through.
5. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes.
6. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky.
7. Serve French toast with dollop of cream, sticky pecans and strawberries.

Minestrone Soup

Submitted by Sister Brown (Recipe from Sister Keldsen)

3 14.5 oz cans stewed tomatoes (I blend them up)
4-5 cups water
2 tsp. beef or chicken bullion
1 8oz can tomato sauce
3 carrots - chopped
4 stalks celery - chopped
1 large onion - chopped
1 tsp basil
1 tsp oregano
1 Tbs parsley
2 cloves garlic minced
1 Tbs honey
1 can green beans, drained
1 can kidney beans, drained
1 3oz package cheese tortellini

1. Add the first 12 ingredients to a stockpot.
2. Bring to a boil then reduce to low and simmer 3-4 hours.
3. Add green beans, kidney beans and pasta. Cook until pasta is done.
4. Add salt and pepper to taste. Grated parmesan cheese on top is yummy.

Note: I have also made this in the Crock Pot.

Olive Garden Toscana Soup Recipe

Submitted by Sister Brown

Serves: 5-6

Ingredients:
3/4 cup onions, diced 1/8 inch
1 slice bacon, 1/4-inch diced (or I use the real bacon bits)
1 1/4 teaspoon garlic, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length-wise, then cut in 1/4-inch slices
2 cups cavallo greens (kale can be substituted), cut in half, then sliced into 1/16-inch strips
1 1/2 cup sausage link - spicy, precooked, cut in half length-wise, then cut at an angle into 1/2-inch slices use I used spicy Italian sausage
3/4 cup heavy whipping cream

Directions:

1. Fry Italian sausage and onions in a large pot. Drain. Then add the garlic and cook for 1 min.
2. Add bacon bits, chicken bouillon, water and potatoes; bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes and serve.

Alternate Directions:

1. Place sausage link onto sheet pan and bake in 300 degree oven for 15 to 20 minutes or until done.
2. Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute.
3. Add chicken bouillon, water and potatoes; bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes and serve.

Chicken Cordon Bleu

Submitted by Sister Phister

4 boneless chicken breast
1 C flour
1 pkg Shake & Bake
4 slices ham (deli or luncheon type)
1/4 C Parmesan Cheese
2 beaten eggs
1 pkg. bleu cheese dressing mix (Good Seasons) opt.
4 slices Swiss Cheese
Parsley flakes

Sauce:(Can double sauce for extra to pour on chicken)
1 small carton sour cream
1 can Cream of Mushroom soup

1. Combine Shake & Bake, dressing mix and Parmesan cheese.
2. Flatten out breast; arrange one slice ham and one slice Swiss cheese on top of each breast.
3. Roll up breasts and secure with tooth picks.
4. Roll chicken in flour, then beaten eggs, then the Shake & Bake mixture.
5. Fry rolled chicken in hot oil to brown on all sides.
6. Remove the toothpicks. Arrange in shallow baking dish.
7. Combine soup and sour cream and parsley and pour over chicken.
8. Bake at 350 degrees for 45 minutes.

Notes: Extra sauce is a nice touch to make sure you have enough to pour over. Serve with rice or pasta.

We have had this for Christmas Eve dinner served with Arlene’s rice. Very flavorful!

A standing joke is that there is always a toothpick or two left in the chicken that you can’t find. So whoever is the lucky one to find it, gets to do the dishes!!

Saucy Ribs

This recipe will serve a small army. Be sure to serve with some bread to sop up the sauce.

2 racks of pork ribs, cut into 2 or 3 rib servings
1 bottle of your favorite bbq sauce (I like Masterpiece original)
1 small jar (about 1 1/2 c) cherry preserves, apricot jam, or grape jelly (you can actually use any kind of jam you like)
2 Tbsp mustard (grainy kind is especially good)
1 Tbsp honey
1/2 tsp black pepper

1. Mix the bbq sauce, jam, honey, and mustard. Pour over ribs and toss to cover. Sprinkle with pepper.
2. Place all in a large crock-pot (I use the 5 qt one for this recipe). I like to use a commercial crock pot liner to keep clean-up simple.
3. Bake on "high" for 4 -5 hours or "low" for 8 -10 hours. So tender! So easy!

Spaghetti with Mushrooms, Garlic, and Parsley

(Spaghetti ai Funghi) Submitted by Sister Twelves


Serves 6


1/4 cup extra-virgin olive oil
8 cloves garlic, chopped fine
1 1/2 pounds assorted mushrooms, cleaned and sliced 1/4″ thick (about 6 cups)
8 fresh sage leaves, chopped (If you don't have sage, or you want a change, tarragon is a wonderful substitute)
1 pound spaghetti
1 cup vegetable stock or water
1/4 cup chopped Italian (flat leaf) parsley
1 cup grated Parmeasan cheese

salt and pepper to taste

1. Bring salted water to a boil in a large pot over high heat.
2. Heat the olive oil in a large skillet over medium heat. Cook garlic, stirring frequently, until golden, about 2 minutes.
3. Add as many of the mushrooms as will fit comfortably into the skillet. Season lightly with salt and pepper and toss in the sage. Add the remaining mushrooms as the mushrooms in the skillet wilt and make room.
4. Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you’ll have to wait for that liquid to boil off before the mushrooms begin to brown).
5. In the meantime, stir the spaghetti into the boiling water. Cook until done, about 8 minutes.
6. Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a simmer. Cook until the liquid is reduced by about half, about 5 minutes.
7. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce.
8. Toss in the parsley. Check the seasoning, adding salt and pepper if necessary. Stir in the cheese, and serve immediately.

Cha-Cha’s White Chicken Chili

Submitted by Sister Cooper

1 T. vegetable oil
1 onion, chopped
3 cloves garlic, minced
4-oz. can chopped green chile peppers
2 t. ground cumin
1 t. dried oregano
1/4 t. ground red cayenne pepper
2 14.5-oz cans chicken broth
3 15-oz. cans white beans (cannellini or Great Northern)
3 cups chopped cooked chicken breast
1 cup shredded Monterey Jack or Cheddar cheese
1/2 cup chopped cilantro
Juice from 2 limes

1. Heat oil in a large pot over medium-low heat. Add onion and cook until tender, about 3 minutes.
2. Stir in garlic, green chile peppers, cumin, oregano, and ground red pepper. Continue to cook an additional 3 minutes.
3. Stir in chicken broth, beans, and chicken. Simmer for 15 minutes.
4. Remove from heat; stir in cheese, cilantro, and fresh lime juice.

Red Lentil Soup With Lemon

Submitted by Sister Cooper, taken from NY Times

Time: 45 minutes

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro.

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Yield: 4 servings.

Garlic Lover's Chicken

Submitted by Sister Griffin

1/2 Cup Dry bread crumbs
1/3 Cup Grated parmesan cheese
2 Tble Minced fresh parsley
1/2 Tsp Salt, optional
1/8 Tsp Pepper
1/4 Cup Milk
6 (1-1/2 lbs) Boneless skinless chicken breast, halves
1/4 Cup Butter or margarine, melted
1 to 2 Garlic cloves, minced
2 Tble Lemon juice
Paprika

1. In a large resealable plastic bag, combine the first five ingredients.
2. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture.
3. Place in a greased 13-in. x 9-in. x 2-in.
4. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika.
5. Bake, uncovered, at 350 degrees for 25-30 minutes or until the juices run clear.

Yield: 6 servings.

Italian Baked Chicken and Pasta

Submitted by Sister Gniewosz

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish 

1. Preheat the oven to 400 degrees F.
2. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
3. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. 
4. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. 
5. Place the mixture in a buttered 8 x 8 x 2-inch baking dish. 
6. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter.
7. Bake until the top is golden brown, about 30 minutes.

Tiffany’s Zesty Tomato Pork Chops

Submitted by Sister Gniewosz

4-6 small to medium sized pork chops, thawed

1 Sweet Yellow Onion

1 can tomato soup (8 – 11oz)

1 can tomato juice(8-11oz)

Oregano & Basil to taste

1 large  red pepper, cut into strips

1 large green pepper, cut into strips

½ cup of water

2 tablespoons vinegar

2 tablespoons packed brown sugar

2 tablespoons Worcestershire sauce

1. Cut Peppers into strips and put in the bottom of the crock pot
2. Cut onion into squares and put in bottom of the crock pot, on top of the peppers
3. Place Pork Chops on top of Vegetables in Crock Pot
4.  In separate small mixing bowl, combine water, vinegar, brown sugar and Worcestershire sauce – mix until sugar is dissolved. Set aside
5. Pour Tomato Soup and Tomato Juice over the top of the pork chops
6. Pour Water / Vinegar mixture into crock pot evenly
7. Add Oregano & Basil to taste (I am personally generous with the Oregano and add a little fresh basil)
8. Cook on LOW in crock pot for 8hrs
9. Serve over white rice

Courtney's Easy Chicken and Dumplings

Submitted by Sister Gniewosz

1 Rotiserrie Chicken

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

1 Can Chicken Broth

2 Cans Reduced Fat Crescent Rolls

1. Preheat oven to 400 degrees 
   
2. Peel apart chicken
3. Stuff chicken into individual sections of crescent rolls and roll into a ball
4. Mix cans of chicken broth, cream of chicken soup and cream of mushroom soup in mixing bowl
5. Place dumplings in baking pan ½ inch apart
6. Pour soup mixture over the top of all dumplings
7. Bake for 25-30 minutes

Cafe Rio Salad

The moment you've been waiting for, here is the recipe for Cafe Rio, the dinner that was served at our Super Saturday night as made by Sister Atkinson.

PORK

5-6 lbs Pork Roast

1  12oz bottle Taco Sauce

1  T. cumin seeds

1  cup brown sugar

1  T. salt
20 oz bottle Coke/ Dr. Pepper

Add all ingredients to crock pot. Cook 10-12 hours on low.  Pull pork.  Salt and pepper to taste.

Cilantro Rice

2  c. water

2  chicken boullion cubes

1/2  tsp. cumin seeds

2 cloves garlic

handful of chopped cilantro

2  c. rice
Simmer all ingredients for 20 minutes.  Stir before serving.

Black beans

2 T. olive oil

2 cloves garlic, minced

1 tsp. cumin

1 can black beans, rinsed and drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp. chopped cilantro

Cook garlic and cumin in olive oil over med. heat until you can smell it.  Add beans, tom. juice, and salt.  Stir until heated.  Before serving add cilantro.

Cilantro Ranch

1 pkg TRADITIONAL Hidden Valley Ranch mix

1 c. mayo

1 c. buttermilk

2  tomatillos, remove husk, & quartered

1/2 bunch of cilantro

2 cloves garlic

1/4 tsp. cayenne pepper

jalapeno pepper to taste (I used a quarter, no seeds)

juice one lime

Mix all ingredients in a blender.  I always make the dressing at least the day before I plan on serving the salads.