2003 Holiday Workshop
Easy Broccoli and Corn Casserole
- submitted by Julie Eacott
2 cans creamed corn
2 cans whole kernel corn, drained
2 pkgs frozen chopped broccoli, thawed
1 box Chicken in a Biskit crackers, crushed
In a large casserole layer vegetables and stir gently. Dot with butter.
Spread cracker crumbs over and dot with more butter. Cover with foil and
bake at 350 for 30 minutes. Remove foil and bake 30 more minutes until
Super easy and always a big hit. Enjoy!!
Wild Rice Chicken Supreme
- submitted by Karin Victor
1 (6oz) box Uncle Ben's Wild Rice, cooked
1/3 cup chopped onion
1/4 cup butter
1/3 cup flour
1 t. salt, dash pepper
1 cup half & half (I used 2% milk)
1 cup chicken
1/3 cup each chopped pimiento & parsley
2 cups cubed cooked chicken
3 T. chopped, blanched almonds
Saute onion in butter. Blend in flour, slat, pepper.
Stir in half & half and broth, an cook until thickened.
Combine rice, sauce and rest of ingredients. Bake in a 2 quart casserole for 30 minutes.
Serves 6-8. 425 degrees.
Chicken and Artichoke Casserole
- submitted by Sydney Storment
Easy White Sauce
6 T. margarine
6 T. flour
1/2 t. salt
1/4 t. pepper
1-1/2 c. chicken broth
1 c. milk
2 cups julienne-cut carrots (2x1/4x1/4-inch)
1/2 c. chopped green bell pepper
1/3 c chopped green onions
1 T. margarine
1/2 c. milk
1/4 c. dry sherry
2-1/2 cups cubed cooked chicken
2 strips bacon, crisply cooked, crumbled
8 oz. (2 cups) shredded low-moisture part-skim mozzarella cheese
1-1/2 c. cooked white rice
1-1/2 c. cooked wild rice
1 to 2 (14 oz) cans artichoke hearts, drained, quartered
1/4 c. grated Parmesan cheese
Dried parsley flakes
Melt 6 tablespoons margarine in med. saucepan over med. heat. Stir in flour, salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in chicken broth and 1 cup milk. Cook until mixture boils and thickens, stirring constantly.
Heat oven to 350 F. Grease 13x9-inch (3 quart) baking dish. In large skillet over med. high heat, cook and stir carrots, green pepper and onions in 1 tablespoon margarine until crisp-tender. Stir in white sauce, 1/2 cup milk, sherry, chicken, bacon and mozzarella cheese; blend well. Remove from heat.
Combine white and wild rice; spread evenly over bottom of greased baking dish. Arrange artichokes over rice. Spoon chicken mixture evenly over artichokes.**Sprinkle with Parmesan cheese and parsley flakes; cover tightly with foil. Bake at 350 F for 40 minutes. Uncover; bake an additional 15 to 20 minutes or until casserole is thoroughly heated. 10-12 servings.
**Recipe can be prepared to this point, covered and refrigerated up to 24 hours. Sprinkle casserole with Parmesan cheese and parsley flakes; cover tightly with foil. Bake at 350 F for 60 minutes. Uncover; bake an additional 15-20 minutes or until casserole is thoroughly heated.
Sour Cream Pastries
- submitted by Peggy Garrsion
1 cup butter
2 cups sifted flour
1 beaten egg yolk
½ cup apricot preserves
½ cup flaked coconut
¼ finely chopped pecans
Cut butter into flour until fine crumbs. Combine egg yolk and sour cream.
Blend into flour mixture.
Chill several hours. Divide dough into four equal parts.
One at a time, roll each part into a 10" circle on a lightly floured surface.
Spread with 3 T. apricot preserves; sprinkle with 2 T. cocomut and 1 T. nuts.
Cut each circle into 12 wedges. Starting with the wide end, roll each wedge into a crescent.
Bake on an ungreased cookie sheet in 350 oven for 20 minutes.
Makes 4 dozen pastries. Sprinkle with granulated sugar.
Chocolate Macroon Cake
- submitted by: Maureen Christmas
2 cups flour
1 ¾ cups sugar
½ cup unsweetened cocoa
1 tsp. salt
1 tsp. soda
2 tsp. vanilla
¾ cup cold water
½ cup shortening
½ cup commercial sour cream
4 eggs (reserve 1 for filling)
1 reserved egg white
¼ cup sugar
1 cup grated coconut
1 Tbsp. flour
1 tsp. vanilla
In small bowl, beat egg whites at high speed until soft peaks form. Gradually add sugar; beat until stiff peaks form. By hand, stir in coconut, flour and vanilla; blend well. Set this mixture aside.
In a large mixing bowl, combine all ingredients; blend at low speed until moistened; beat 3 minutes at medium speed. Pour batter into greased and floured 10 or 12 cup Bundt pan. Drop teaspoonfuls of the coconut filling over the chocolate batter. Bake at 350 for 50-60 minutes or until cake tests done. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Top with chocolate or orange glaze.
Dark Chocolate Cake
submitted by: Maureen Christmas
1 pkg dark chocolate cake mix, pudding included (approx. 18 ½ oz)
1 pkg instant chocolate pudding (3 ¾ oz)
1 cup sour cream
1/3 cup cooking oil
½ cup warm water
1 ½ cups miniature semi-sweet chocolate chip
In large bowl, combine all ingredients, except chocolate chips. Beat 4 minutes. Fold in chocolate chips. Bake in greased and floured 10 or 12 cup Bundt pan at 350 for 50-60 minutes or until cake tests done. Cool in pan for 10-15 minutes; turns out on a wire race or serving place to complete cooling. Sprinkle with confectioners' sugar.
Orange Delight Cake
submitted by: Maureen Christmas
1 pkg yellow cake mix,pudding included (approx. 18 ½ oz)
1 pkg instant vanilla pudding (3 ¾ oz)
1 cup sour cream
½ cup cooking oil
¾ cup orange juice
1 Tbsp. butter flavoring (optional)
¼ cup sugar
2 tsp. Cinnamon
½ cup chopped nuts
In large bowl, combine all ingredients and beat 5 minutes at medium speed. In separate bowl, mix together Filling ingredients and set aside. Greased and floured 10 or 12 cup Bundt pan. Sprinkle half or Filling mixture in pan, then fill to one quarter ful with batter. Sprinkle remaining filling mixture over batter; add remaining batter. Bake at 350 for 45-45 minutes or until cake tests done. Cool in pan for 10-15 minutes; turns out on a wire race or serving place to complete cooling. Top with orange glaze.
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|Last updated January 28, 2004