FABULOUS FOOD FROM TWO LUNCHEONS

I went to two luncheon's today. One at 11:00 and one at 1:30--we didn't eat until after 3:00 at the second one. Thank goodness. The food was outstanding. I will post the recipes here as I get them from my friends.

This was fabulous. We put it on French bread. She used Simply Fruit for the raspberry jam.

RASPBERRY HONEY BUTTER--brought by Marcia Ogden
From the Lion House Cookbook

1 lb of butter (4 cubes)
1 cup of honey
1 cup of raspberry jam
1 tsp vanilla
Beat the butter with an electric mixer until light and fluffy. Add the honey, jam, and vanilla beating until it is mixed in.

This unusual fudge was delicious. I was going to take my piece home but I took one bite and ate it all!

CHERRY CHEESECAKE FUDGE –brought by Marcia Ogden

1 pound white chocolate, in chunks, or real white chocolate chips
1 8-ounce package cream cheese
1 cup drained maraschino cherries, in halves or quarters

Carefully melt the white chocolate in a double boiler, or in the microwave on low power, stirring every 20 seconds to make sure it doesn't burn. Place the cream cheese in a large bowl and heat in the microwave for about 1 minute on high, so that it's slightly warm and softened.

Beat the cream cheese in a large bowl. Add the white chocolate and beat until the mixture is well-blended. Fold in cherries. Pour in an 8-by-8-inch pan that's been buttered or lined with foil or plastic wrap. Chill several hours or overnight, until firm. Makes about 5 dozen 1-inch pieces. Store, covered, in the refrigerator.

Very good.
RASPBERRY & DARK CHOCOLATE FUDGE --brought by Marcia Ogden

12-ounces dark dipping chocolate, or a 12-ounce package semisweet chocolate chips
1/4 cup regular or heavy whipping cream
1/3 cup seedless raspberry jam, at room temperature

Melt the chocolate or chips in a large bowl in the microwave, stirring every 20 seconds to make sure they don't burn. Marcia used a double boiler. She says she doesn’t dare do it in the microwave.

Pour whipped cream in a glass cup and heat in the microwave about 30 seconds, until it's warm. Add the warm cream to the melted chocolate, and blend the mixture together with an electric mixer. Add the jam and continue beating until well-mixed.

Pour the mixture into an 8-by-8-inch pan that's been buttered or lined with foil or plastic wrap. Chill until firm, 2-4 hours or overnight. Makes about 5 dozen 1-inch squares. Store in the refrigerator.

I was only going to eat 1/2 of the following sandwich as I had another luncheon to go to in the afternoon. I ate it ALL and thought, how can I eat another one without being obvious? I didn't do it but I wanted to. You could bake these and then keep in the fridge for late night snacking. Mmm.

Hot Ham and Cheese Sandwiches--brought by Jo Tuckett

2 dozen small rolls
6 oz. Swiss cheese
8 oz. sliced ham
1 ½ T. poppy seeds
1 ½ T. prepared mustard
1 stick butter, melted
½ tsp. Worcestershire sauce

1 T. minced onion

Make sandwiches with rolls, ham and cheese. The ones I made I used Miracle Whip and a little mustard on the sandwiches. Mix the 5 remaining ingredients well with a wire whisk and pour over sandwiches. Leave uncovered until butter sets. Cover with foil. They can be kept in the refrigerator for a day or overnight.Bake 15 min. at 350. Enjoy!

The following salad was very good:

CASHEW SALAD--from Worldwide Ward Cookbook

Salad:
3 romaine lettuce hearts, chopped
4 C cashews
1 6-oz bag craisins
2 apples, chopped
2 pears, chopped
4 oz Swiss cheese, cubed

Dressing:
Prepare dressing the day before
3/4 C canola oil
2/3 C sugar
1 Tbsp red onion, finely grated
2 Tbsp poppy seeds
1 tsp ground dry mustard
1/3 C fresh lemon juice

Combine all salad ingredients and toss with dressing immediately before serving. Makes 12 servings.

I brought the following. I make them every Christmas for pot lucks and then wonder why I only make them at Christmas. These aren't hot--with the cayenne--but have a tiny bit of a bite. I didn't use this much cayenne today but wish I had because there was no bite.

I got this off the food network years ago. I think I tweaked it a bit. Yup, just checked, I did. Originally called for chopped onion and it was hard to get the onion to hold together with the rest of the mixture. You could use 2 fresh garlic cloves, pressed if you want instead of the garlic powder. Original recipe called for twice the cayenne.

SPINACH PARMESAN BALLS --Food Network --brought by Lynne Snyder

1 pound package frozen chopped spinach, thawed and squeezed somewhat dryish
5 eggs
1 Tbs. onion powder
10 Tbs. butter, melted
1 cup shredded Parmesan cheese—I just use the Kraft grated cheese in the green canister
¼ tsp. garlic powder
¼ tsp. slightly rounded cayenne pepper

1 ¾ cups Italian bread crumbs

the oven to 350°Squeeze excess water from spinach and put in large bowl. Add remaining ingredients and mix well by hand. Form into 1-inch balls. Place the balls closely together on baking sheet. Cook in top half of oven until firm to the touch and just the tiniest bit brown, about 20 to 25 minutes.

This is what I took to the second luncheon. It's a very good salad and very showy. Everyone wants the recipe.

POPPY SEED SALAD DRESSING—Lynne Snyder

½ cup extra virgin olive oil
½ cup cold pressed safflower oil or any salad oil
½ cup apple cider vinegar
½ cup sugar
1 Tbs. poppy seeds
1 tsp. salt
½ tsp. dry mustard

Mix all ingredients together. ½ hour before serving pour over:

1 red onion, sliced thin
½ pound to ¾ pound mushrooms, sliced

When ready to serve pour over:

1 head lettuce, chopped
1 (10-oz.) pkg. spinach,
chopped

Note: The original recipe called for adding some crisp cooked bacon cut into small pieces and about ½ cup cottage cheese to the lettuce/spinach just before tossing with the mushrooms and dressing.

I always use red onion and mushrooms. Lately I have been adding re-hydrated dried tomatoes and chopped red or yellow or orange bell pepper and even substituting a chopped bunch of green onions for the red onion. If I do that I leave out the poppy seeds. Actually I could leave them in but I am out of poppy seeds at the moment.

TASTES-BETTER-THAN-IT-LOOKS PASTA SALAD

I'm calling this salad '"Tastes-Better-Than-It-Looks Pasta Salad because it's so plain--kind of like a girl with a face that doesn't stop traffic. Perhaps I should change the noodles, but the family knows this salad with macaroni noodles so I probably won't. Besides that, my daughter-in-law told Phil this was the best pasta salad she's ever eaten. What better praise could you have?

This photo was taken two full days after I made the salad so it's looking a little weary. I usually forget to take food photos until we've either gobbled everything up or almost gobbled it up. This time, because I made a double batch we still had some. The peas were bright green the first day--not so much today, when I took the photo.

TASTES-BETTER-THAN-IT-LOOKS PASTA SALAD--Lynne Snyder

1 part Miracle Whip Salad Dressing
1 to 3 parts sweet cucumber chip’s pickle juice (taste and decide how much pickle juice you want to use)
chopped sweet pickles
canned tuna
shredded carrots

finely diced celery
frozen peas
finely minced green onions
salt and pepper to taste
cayenne pepper
Elbow macaroni, cooked, rinsed and drained.

I used a one pound pkg. of pasta to one can of tuna, about 1 1/4 (or more) cups Miracle Whip, a pint of home canned sweet pickles and all the juice, 2 medium carrots, 8 oz. frozen peas, 3 stalks of celery, one bunch of green onions and then seasoned it with salt, pepper and cayenne.

ZIPPY SALAD

This is probably Phil's favorite "raw" recipe. I love it too but not like he does. He will eat it for days so I always make a lot. Zippy Salad—Lynne Snyder


3-4 diced tomatoes (I used roma)
3 cups frozen corn OR fresh corn, cut off the cob
1 cup chopped celery
1 chopped red bell pepper
1 large cucumber, peeled and chopped OR 1 small jicama, peeled and diced
¼ cup chopped onion or 1 Tbs. dried onion

Dressing:
¼ cup (total) mixture of Olive oil
and Safflower oil
1/3 cup lime juice
8 sundried tomatoes (in oil), chopped
1 garlic clove, pressed
¼ to ½ tsp crushed red pepper flakes
1½ tsp. salt
½ tsp. cumin
1 tsp. dry basil OR use fresh basil, julienned
¼ tsp Italian seasoning or oregano
¼ tsp. dill weed

Mix salad ingredients together set aside. Mix dressing ingredients together, pour over salad, mix well.

CRUNCHY, SWEET AND SAVORY SALAD

This was adapted from a recipe from Juliano, (THE UNCOOK BOOK). He owns a raw restaurant called "Juliano's Raw" in Santa Monica, California.

NOTE: It makes a LOT, way too much for normal consumption. Cut it in half or even in fourth.

1 red bell pepper, julienned

1 yellow or orange bell pepper, julienned

1 large carrot, julienned

1 large yam or 2 medium, sliced and julienned

1/2 cup quartered walnuts

1/2 cup cashews

2 large apples, peeled, sliced thin and cut in half--I used Fuji

1 cup dried cranberries

1 bunch chopped green onions, including most of the tops

1/2-1 jalapeno, minced--I forgot to do this

1 cup--or to taste--fresh squeezed orange juice

1/4 to 1/2 cup--or to taste--maple syrup--start with lower measurement

1/4 cup--or to taste--fresh squeezed lemon juice

4-6 cloves garlic, pressed

2-3 Tbs. olive oil

2-3 Tbs. balsamic vinegar

2-3 Tbs. Nama Shoyu OR soy sauce

1 tsp-1 Tbs. freshly grated ginger--more if you are crazy about ginger.

Mix the first set of ingredients together. Mix the second set of ingredients together and taste, adjust to suit your taste. Pour over fruit and veggies and mix well.

BROCCOLI SALAD

Everyone and their dog has a recipe for broccoli salad and this one is probably like most of them but I ate it at my son and his wonderful wife's house on Saturday for the luncheon after Butterfly's baptism, and it was especially tasty so here it is:

BROCCOLI SALAD--Michelle Snyder

Broccoli florettes, cut into bite size
Bacon pieces--I think using the pre-cooked bacon would be a great idea
Shredded cheddar cheese
Chopped green onions

Sauce:
1 cup mayonnaise
1/2 cup sugar
2 Tbs. red wine vinegar

VARIATION OF POPPY SEED SALAD DRESSING

Tonight I had to take a salad to serve 12 to our Ward Christmas party. I almost always take my poppy seed salad dressing recipe but I am out of poppy seeds plus I forgot to buy mushrooms. So, here is how it went. (A Russian Princess asked for the recipe so it must have been okay. See today's post at Lynne's Somewhat Invented Life.)

half a box of that lovely spring mix lettuce, from Costco
2 heads of romaine lettuce from Costco, chopped

1 cup salad oil
1/2 cup raw apple cider vinegar--regular AC vinegar is fine
1/2 cup sugar--I added maybe another tablespoon after tasting
1 tsp. salt--I added maybe another eighth teaspoon after tasting
1/2 tsp. dry mustard

1/2 large red onion, chopped in small pieces
3 handfuls dried tomatoes
About a pound of sliced mushrooms

Mix lettuces together, rinse in cold water and spin dry. (Not you, the lettuce.)

Mix oil, vinegar, sugar, salt and mustard well. Put the tomatoes in a bowl, cover with hot water and soak until pliable. I only soaked them for 30 seconds to a minute because they are super thin. Drain the tomatoes well. Add the tomatoes, onions and mushrooms to the salad dressing and let sit for about a half hour. Pour over lettuce, toss well, serve.

LEMON GARLIC VINAIGRETTE—(Phil’s favorite) Lynne Snyder

This is mostly a raw recipe. I ate this on a big salad once before church and then I breathed garlic on everyone. I was so embarrassed that I hardly talked.

2/3 cup lemon juice
½ cup expeller pressed safflower oil
1/3 cup olive oil
2 Tbs. water
2 Tbs. raw agave nectar
1 tsp. salt
4 cloves garlic, chopped or pressed
1/8 to ¼ tsp xantan gun, depending on how thick you want the dressing.

Blend all ingredients except xantan gum. If your blender isn’t powerful enough to liquefy the garlic then make sure it is pressed. Add xantan gum while processor is running.

SNYDER FAMILY HOUSE SALAD DRESSING—(Elizabeth’s favorite) Lynne Snyder

1 cup extra virgin olive oil
¼ cup safflower oil
¼ cup water
½ cup wine vinegar
½ cup apple cider vinegar--preferably raw
2 ½ tsp. garlic powder
2 ½ tsp. dried basil
2 tsp. dried oregano
2 tsp. onion powder
2 tsp. pepper
2 tsp. salt
2 tsp Dijon mustard
1/8- ¼ tsp. xantan gum

Blend all ingredients except xantan gum. While blender is running add xantan gum until it is still somewhat thin.

I keep this in a wine vinegar bottle—I punched larger holes in the plastic shaker lid.

CHILAKAS--Betty Helquies--a friend of Lynne's

This recipe has become a favorite of everyone who tries it; teenagers especially love it. It is similar to taco salad but is set up buffet style and everyone builds their own Chilaka.

Layer on individual plates:

lettuce, chopped
Fritos brand corn chips
hot chili
tomatoes, chopped
olives, chopped
green onions, chopped
ranch dressing or sour cream
salsa

PASTA SALAD--Emily's (Hillary's friend of 20 years) Mom's recipe

This is a simple recipe, it doesn't look like much but it is tasty. Bentley LOVES it so when he and Tricia come home I try and remember to make it.

Macaroni pasta
1 part Miracle Whip Salad Dressing
3 parts sweet cucumber chip’s pickle juice
chopped pickles
1 can tuna
shredded carrots
frozen peas
finely minced green onions
salt and pepper to taste
cayenne

Boil pasta. Add all other ingredients to taste.

CAESAR SALAD DRESSING--We mainly use this as a final topping for Black Bean Hummus--Lynne Snyder

½ cup extra virgin olive oil
¼ cup fresh lemon juice
½ cup Better than Milk brand soy powder (more/less if needed)
2 Tbs. chopped fresh parsley or ½ tsp. dry
1 Tbs. liquid vegetable glycerin (or sugar to taste)
1 tsp. chopped fresh basil or ¼ rounded tsp. dry basil
1 clove garlic, pressed
3/4 tsp. Real Salt
¼ tsp. onion powder
¼ tsp. black pepper

Put all ingredients except milk powder in the blender and mix well. With blender running sprinkle in milk powder until it is as thick as you want. (This takes a while to mix.) Sometimes it separates, stir and refrigerate.

SPINACH, CHICKEN & PASTA SALAD—Shannon Tuckett--a friend of Lynne's

This is really good. I want some now.

16 ounces bowtie pasta, cooked al dente

Dressing:
1 cup vegetable oil
2/3 cup bottled Teriyaki sauce
2/3 cup white wine vinegar
6 Tbs. sugar
½ tsp. salt
½ tsp. pepper

1 (10 oz.) bag spinach
1 (6 oz.) bag craisins
3 (11 oz.) cans mandarin oranges, drained
2 (8 oz.) cans sliced water chestnuts, drained
½ cup parsley, chopped
1 bunch green onions, chopped
¼ cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, cut into small pieces*

Blend dressing ingredients together in blender or food processor and mix with cooked pasta in medium bowl, marinate for two hours. Combine rest of salad ingredients in large salad bowl, add pasta and dressing and toss.

(This makes a large salad, great for large family get togethers. The Tuckett’s half this recipe for normal meals.)*Shannon didn’t add the chicken and it was a great salad.

THICK WATER--used to replace some of the oil in salad dressing recipes--Lynne Snyder

1¾ cup water
2 Tbs. arrowroot powder OR cornstarch.

Put 1¼ cup water in small saucepan; bring to a boil. Dissolve arrowroot powder or cornstarch in remaining ½ cup water and stir into boiling water. Stir vigorously for 15 to 30 seconds. Cool thick water before using.

POPPY SEED SALAD DRESSING Lynne Snyder—Originally from Lael Ruffneer

Trent and Taylor always requested this dressing for their birthday dinners. It's a favorite at pot lucks.

½ cup extra virgin olive oil
½ cup cold pressed safflower oil (can use all olive oil if desired)
½ cup raw apple cider vinegar
½ cup sugar
1 Tbs. poppy seeds
1 tsp. Real Salt
½ tsp. dry mustard

Mix together the oils, vinegar, sugar, salt and mustard in the blender. Add poppy seeds and pulse to blend.

1 head lettuce, chopped
1 (10-oz.) pkg. spinach, chopped
1 red onion, sliced thin
½ pound to ¾ pound mushrooms, sliced

Wash lettuce and spinach well and spin with a salad spinner. Put into a large bowl. One half hour before serving add the sliced mushrooms and onions to the salad dressing mixture, above. Just before serving pour the salad dressing, mushrooms and onion over the chopped lettuce and spinach. Very impressive.

If you want a lower fat version substitute “thick water” for some of the oil

Note: The original recipe called for adding some crisp cooked bacon cut into small pieces, added just before serving, also about ½ cup cottage cheese.

CATALINA SALAD DRESSING--Lynne Snyder

December 22, 2007--tonight, after loosing the recipe halfway through, I used 1/2 cup sugar and then added liquid stevia to taste. Not bad, in fact it tasted pretty much the same. Maybe I could cut the sugar even more. The original recipe used one full cup of sugar! Liquid candy.

I also used one cup thick water and 3 Tbs. oil. It tasted fine.

Phil loves this salad dressing. I sometimes use it plus ranch dressing on a salad and it's a tasty combination.

1 cup Ketchup
3/4 cup sugar
3/4 to 1 cup vinegar
3/4 cup oil
1 ½ tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt

Mix well, can use blender if desired.

ACINI DE PEPE SALAD--Lynne Snyder

I refuse to call this Frog Eye Salad. But, then again, I do make Toad in the Hole so wonder if it's just toads that are okay to eat.

1/2 cup sugar
1 Tbs. all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces)Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) Cool whip, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)

In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.

Add crushed pineapple and chunks, oranges, 2 cups Cool Whip, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining Cool Whip; garnish with cherries, if desired.

12 servings.

CAFE RIO SALAD DRESSING--Lynne Snyder

1 pkg. “add” buttermilk-style ranch salad dressing mix (makes 2 cups size pkg.)
1 cup buttermilk
1 cup mayo
2 tomatillos, peeled (optional)
½ bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno, seeds removed—leave them in if you want it HOT.

Put mayo and dry ranch dressing mix in a bowl. Put other ingredients (except for cilantro) in a blender bowl and blend until tomatillos and jalapeno are blended. Add coarsely chopped cilantro and blend until it is in small pieces. Add blended mixture to mayo and ranch dressing and mix with wire wisk. Chill.