Recipes


Diane's Pecan Bars
Summertime Chicken Salad
NEW! Black Eyed Pea Salad

Ann's Mild Beef Curry
Raita (Indian Cucumber Salad)
NEW! Olive's Strawberry Soup


Diane's Pecan Bars

3/4 cup butter
3/4 cup confectioner's sugar
1 1/2 cups flour
2 eggs
1 cup brown sugar (packed)
2 Tbsp flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1 cup chopped pecans

Pre- heat oven to 350

Cream butter and confectioner's sugar. Blend into 1 1/2 cups flour. Press evenly into bottom of ungreased 13"x9"x2" pan. Bake 12-15 minutes.

Mix remaining ingredients; spread over hot baked layer and bake for an additional 20 minutes. Cool and cut into squares.


Ann's Mild Beef Curry

1 pkg A Taste of Thai Red Curry Base
1 can (14 oz) Coconut Milk
2-3 lbs Beef Stew Meat or lean roast,
    well-trimmed and cut in small bites
4-6 medium Red or Yellow Potatoes,
    scrubbed and chopped
2 medium Sweet Onions, coarsely chopped
4 stalks Celery, chopped
1 cup Baby Carrots
1 can (15 oz) Beef Broth
1/4 cup Peanut or Sesame Oil, divided
1 tsp fresh grated Ginger
2 Tbsp A Taste of Thai Seasoning Sauce
    (Fish Sauce - It's good, really!)
1/2 tsp Lemon Pepper
Meat Tenderizer
1/2 cup Raw Peanuts

Directions: Heat half of oil in large non-stick skillet. Add half of Red Curry Base, heat & soften a few seconds, then stir into oil with wooden spoon. Sprinkle meat with tenderizer & add enough to cover pan in single layer. Cook over medium-high heat until moisture evaporates & meat is nicely browned, being careful not to burn. Meanwhile, heat broth & coconut milk in 3-4 quart slow cooker. Transfer browned meat to slow cooker with slotted spoon. Add a little more Oil & Red Curry Base and continue until all meat is browned. Add a little more oil to pan, if needed, and any remaining Red Curry Base. Sauté Onion & Celery until translucent, adding Raw Peanuts and Ginger the last few minutes. Add to slow cooker with remaining ingredients. Cook covered on high for 2 hours, then reducing temperature to simmer until meat is tender, about 2 more hours. Hot Sauce or curry powder may be added, if you like more heat in your curry, this is very mild. Serve with Raita on the side or as a topping.

Raita (Indian Cucumber Salad)

Pint Plain Yogurt (NOT Vanilla!)
1 medium Cucumber, coarsely grated or finely chopped
    (remove seeds, if large)
1 small Sweet Onion, 1 bunch of Green Onions,
    OR 1 handful of Chives, chopped small
1 bunch Cilantro, chopped
Optional-1/4 cup finely chopped Carrot
    or Sweet Red Pepper

Drain excess moisture from prepared veggies in strainer, or on paper towels. Mix all together & chill while Curry is simmering. Cooling side dish or topping for curries & other spicy foods.


Summertime Chicken Salad

5 lbs Chicken Breasts
2 quarts Water
1 large Onion, quartered
1 tsp Seasoned Salt
2 Chicken Boullion Cubes
Parsley Sprigs

In a large pot, bring water and seasoning to a boil. Add chicken. Lower heat and simmer 40 minutes. Remove from heat, cool. Shred or dice chicken and refrigerate.

Dressing:

1/2 cup Bottled Italian Salad Dressing
1 cup Light Mayonnaise (not salad dressing)
1 Tbsp White Vinegar
1 1/2 tsp Celery Seed (optional)
2 Tbsp Sugar (or Splenda)
1/8 tsp Salt
Dash of Paprika

Blend all ingerdients together well. Toss chicken with 1 cup of dressing and let stand at least one hour to marinate.

Combine remaining dressing with:

1/2 cup Light Sour Cream
1Tbsp Honey

Add to marinated chicken and mix well. Canned, drained water chesnuts, blanched almonds, chopped pecan and or sweet grapes may be added, if desired.


Black Eyed Pea Salad

2 (15 oz) cans black-eyed peas, drained and rinsed
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 red onion, chopped
1 stalk celery, chopped
1 T chopped fresh parsley
3 T. balsamic vinegar
2 T. olive oil
salt and pepper


Olive's Strawberry Soup


2lb, 8oz. Frozen Strawberries (thawed with juice)
1 qt. Heavy Cream
4oz. sour cream
4oz. yorgurt (flavored or plain)
1/2 lb. fresh Strawberries for topping (I just used diced up frozen)

Blend strawberries until puree. Mix strawberries, sour cream , yogurt, and heavy cream on low. Do not whip. Chill well.

Add remaiming strawberries as garnish before serving.