July 2008 Recipe Group

We just had our July group meeting!

Date: Wednesday, July 16th
Time: 7:00 pm
Place: Stephanie Maxfield's Home (9443 Liberty Creek Dr)
This month's themes: Salad and Ice Cream

Do you have a favorite pasta, potato, Jell-o, green, or other favorite salad recipe? Or how about a favorite homemade ice cream, sherbet, or ice cream topping recipe that people go crazy for? We are excited to taste your dishes!

Recipe groups are so much fun and we would love to invite everyone to join us! Recipe groups are held quarterly at different homes around our neighborhood. Everyone is welcome to come whether you have a dish to share or if you are just on the hunt for new recipes. Please feel free to eat, visit, and mingle with us!

Salads and Ice Cream

Thanks to all who attended our get together tonight! It was fun visiting with each of you and everyone made such great food, we are excited to have your recipes. Special thanks to Stephanie for hosting this month's meeting.

Jerk Chicken Salad

Submitted by: Stephanie Maxfield

1 tablespoon garlic oil or olive oil
1 tablespoon Jamaican Jerk rub
1 pound chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 (15 ounce) can black beans, drained
6 slices bacon, cooked and crumbled

Dressing:
2 limes
1/3 cup reduced-fat mayo
2 tablespoons pineapple preserves

Whisk together oil and jerk rub. Place tenders in mix and coat well, set aside. Peel pineapple and cut in half lengthwise. Reserve half for another use. Cut remaining in half lengthwise and remove core. Slice crosswise into 1/4 inch slices. Heat grill pan over medium heat for 5 minutes. Add chicken, cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once, remove from pan. Cut chicken into bite-size pieces, set chicken and pineapple aside. Thinly slice bell pepper and green onions. Chop lettuce, set vegetables aside. Drain and rinse beans, set aside. For dressing, zest one lime. Juice both limes into bowl. Add lime zest, mayo and pineapple preserves to bowl, mix well. Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.

Yields: 6 servings

For a kid friendly version replace the lettuce with 1 pound cooked Rotini pasta. After draining, toss with 2 Tablespoons vegetable oil, add remaining ingredients, drizzle with dressing and toss gently.

Spaghetti Salad

Submitted by: Ashley Garback

1 pound spaghetti, broken into pieces
1 (16 ounce) bottle Italian-style salad dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
2 teaspoons seasoning salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cucumber, chopped
1 red onion, diced (optional)
2 tomatoes, chopped

Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl. In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours.

Frito Salad

Submitted by: Misty Sullivan

1 med. bottle Catalina dressing
1 can dark kidney beans
1 bundle of green onions chopped
1 green pepper chopped
4-5 tomatoes diced
Med. bag of Frito chips (not crunched)
1 cup shredded cheddar cheese

Mix and Serve.

Strawberry Spinach Salad

Submitted by: Ann Deakin

1 bunch fresh spinach leaves
10 large strawberries, sliced
1/2 cup Craisins
Brianna's Blush Wine Vinaigrette

Combine salad ingredients. Just before serving toss salad with desired amount of salad dressing. Enjoy!

Dilled Cucumber Slices

Submitted by: Robyn Hinderman

1 large cucumber, peeled if desired & sliced thin
1 medium onion, sliced thin & separated into rings
1/2 cup white sugar
1/4 cup water
1 teaspoon salt
Pepper to taste
1/2 teaspoon dill seed (not dill weed)

Put sliced cucumber and onion rings in a medium sized bowl. Combine remaining ingredients in a small saucepan. Heat, stirring constantly, until the mixture comes to a boil. Pour over the cucumber and onion slices. Cover and refrigerate at least two hours (1/2 day or over night is best) to season and blend the flavors.

Homemade Vanilla Ice Cream

Submitted by: Erica Williams

2 quarts half and half cream
1/2 pint heavy cream
1 1/2 cups white sugar
4 teaspoons vanilla extract
1 pinch salt

Combine half and half, cream, sugar, vanilla, and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Pink Lemonade Pie

Submitted by: Debbie Hermansen

1 pkg. graham crackers, crushed
1/2 stick melted butter
1/3 cup sugar
1/2 gallon vanilla ice cream
1/2 can frozen pink lemonade concentrate

Mix graham crackers, butter and sugar and layer in bottom of 9x13 pan (reserve some to sprinkle on top). Soften ice cream and mix thoroughly with pink lemonade. Spread over top of crust mixture. Sprinkle remaining graham cracker & butter crumbs on top.
Freeze at least 1 hour before serving.

*You can substitute the lemonade and use frozen orange juice for a
"creamsicle" taste.

Oreo Ice Cream Dessert

Submitted by: Heather Van Leeuwen

1 package Oreos
3-4 Tablespoons margarine
1 quart vanilla ice cream
1 jar hot fudge
8 oz tub of Cool Whip

Crush package of Oreos into crumbs. Reserve 1 cup of crumbs in a separate bowl to sprinkle on top of dessert at the end. Melt 3-4 Tablespoons margarine and add to Oreo crumbs, and then press into bottom of 9x13 pan. Add softened vanilla ice cream in an even layer on top of Oreo crumbs. Heat jar of hot fudge in microwave until melty and then pour on top of ice cream layer. Spread around the hot fudge layer as evenly as possible. Put in freezer to let those two layers set up a bit (maybe an hour or more). Spread softened cool whip on top of hot fudge layer. Then take the reserved cookie crumbs and sprinkle on top. Put dessert in freezer for all the layers to set up together. Take it out of the freezer just before serving.

Easy, Eggless Strawberry Ice Cream

Submitted by: Erica Williams

2 cups whole milk
2 cups heavy cream
1 cup white sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
2 cups mashed fresh strawberries
2 drops red food coloring (optional)

In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.