1 Cup Sour cream
1 Cup mayo
1 tsp each of parsley, dill, onion salt, and beau monde or bon appetit spice
(I always add more of the dill and parsley for personal preference)
Make ahead of time and chill for at least a few hours to let the flavors meld.
Wednesday, May 25, 2011
Compromise Tomato Soup
Bassed on the Creamy Tomato Soup recipe from allrecipes.com
Ingredients:
2 cans diced tomatoes, undrained
2 Cans condensed tomato soup
sprinkle of dried onions to taste
1 tsp sugar
1/2 tsp dried basil
1/2 tsp paprika
1 tsp minced garlic
Blend in blender until smooth
Pour in pot and add 3/4 cup water and 3/4 cup milk
Heat for 5 to 10 minutes and add 4 to 8 oz. of cream cheese (depending on how creamy you want it)
Whisk to help melt cream cheese and heat until cream cheese is melted and blended in.
Serve with basil, bacon bits, parmesan cheese, crackers or whatever else you like.
Ingredients:
2 cans diced tomatoes, undrained
2 Cans condensed tomato soup
sprinkle of dried onions to taste
1 tsp sugar
1/2 tsp dried basil
1/2 tsp paprika
1 tsp minced garlic
Blend in blender until smooth
Pour in pot and add 3/4 cup water and 3/4 cup milk
Heat for 5 to 10 minutes and add 4 to 8 oz. of cream cheese (depending on how creamy you want it)
Whisk to help melt cream cheese and heat until cream cheese is melted and blended in.
Serve with basil, bacon bits, parmesan cheese, crackers or whatever else you like.
Tuna Terrific from The Best of Bridge The Best of the Best Cookbook
Curry Tuna Filling:
7 oz. can tuna
1 celery stalk, finely chopped
2 green onions, finely chopped
1 granny smith apple, cored and chopped (I also peel it)
2 tsp lemon juice
1 tsp curry powder
3 tbsp mayonnaise
Drain Tuna, rinse with water and an extra splash of lemon juice (to get rid of the canned meat flavor)
Put drained tuna in a bowl. Add remaining ingredients, mix well. Chill to let flavors meld. To serve line pita pockets or bread with lettuce and spoon mixture in.
This recipe says it serves two. You could probably serve 3 if one was a kid! Feel free to adjust amounts to your preference.
7 oz. can tuna
1 celery stalk, finely chopped
2 green onions, finely chopped
1 granny smith apple, cored and chopped (I also peel it)
2 tsp lemon juice
1 tsp curry powder
3 tbsp mayonnaise
Drain Tuna, rinse with water and an extra splash of lemon juice (to get rid of the canned meat flavor)
Put drained tuna in a bowl. Add remaining ingredients, mix well. Chill to let flavors meld. To serve line pita pockets or bread with lettuce and spoon mixture in.
This recipe says it serves two. You could probably serve 3 if one was a kid! Feel free to adjust amounts to your preference.
Chocolate Chip Cookie Pie
Recipe from Nestle can also be found at Our Best Bites and Allrecipes.com
1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)
Vanilla ice cream, or whipped cream for serving
Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.
I made it this way the first time. For cooking group I cut the butter to 1/2 cup or 1 stick. I also added a pinch of salt and 1 tsp on vanilla. I liked it better this way. My husband liked it better the first way with more butter. Your call. I also only like it cooled. I think it is too rich when it is still warm.
1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)
Vanilla ice cream, or whipped cream for serving
Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.
I made it this way the first time. For cooking group I cut the butter to 1/2 cup or 1 stick. I also added a pinch of salt and 1 tsp on vanilla. I liked it better this way. My husband liked it better the first way with more butter. Your call. I also only like it cooled. I think it is too rich when it is still warm.
Wednesday, May 4, 2011
Dinner with Staple foods!
When: May 19th at 6:30
Where: Melissa's House
What: Melissa will share with us some great meals using those staple foods that we usually have on hand. A mix of fresh and pantry items!
Cost: $3
rsvp below please
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