Vegan Chili

1 onion, diced
3 cloves garlic, minced
1 red, yellow or orange pepper, diced
1 14-16 oz can black beans, drained and rinsed
1 14-16 oz can kidney beans, drained and rinsed
1 14-16 oz can chili beans with sauce
2 14.5 ounce cans, no salt diced tomatoes
1 small can tomato sauce
1/4 c salsa, mild, medium or hot
2 T & 1 tsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp tumeric
1 tsp dried basil
3 12oz package ground veggie "meat" from Trader Joes (or Yves brand)
*add water as needed  --Kitty uses 1/2 can

Add all ingredients to a slow cooker or large crock pot and mix well. heat on high for 5 hours stirring occasionally

• top with grated cheese.
• serve with corn bread

Kttty Tetak brought this recipe to share at recipe club. It was very yummy!

Carrot Pineapple Cake

2 c grated raw carrots
3 c flour
2 c sugar
1 1/2 c oil
1 1/2 c chopped nuts
1/2 c coconut
1 small can crushed pineapple
3 eggs
2 T grated orange peal
2 tsp soda
2 tsp vanilla
1/2 tsp salt
1 tsp cinnamon

Mix dry ingredients
Add the rest
bake at 350 degrees (for two thick layers)  50 minutes
if making 3 thinner layers 40- minutes
use a toothpick to check for doneness
YUM!

Frost with cream cheese frosting!

Charlene got this recipe from BYU Wilkinson Center in 1966

Cookie Salad

1- Large package of instant Vanilla pudding
1- Cup of buttermilk
Mix together like you would the pudding/ until it is thick.
Stir in 1 medium size container of Cool Whip.
Then Add:
1 Can of Pineapple tidbits or crushed (Drained well)
2 small cans of Mandarin Oranges drained
Put in refrigerator to set up a bit.
Just before serving:
1- pint of fresh Strawberries sliced or 1 small package of frozen Raspberries.
1- package of Fudge Stripe Cookies broken up

-This is Diane's recipe, but I made it for recipe club on April 19th.- Launa

Forget Me Not - RS luncheon casserole

Ham and Cheese Brunch Squares

1 tsp vegetable oil

2 c (8 oz.) grated Colby and Monterey Jack Cheese, blend, divide

1 package (22.5 oz) frozen toaster hash brown patties, thawed (10 patties)

8 oz. cream cheese, softened

12 eggs

1/2 tsp coarsely ground black pepper

8 oz. thickly sliced deli ham 

4-5 green onions with tops, divided (1 cup sliced)

3 plum tomatoes

1. Preheat oven to 450 degrees. Oil 9" x 13" pan. Grate cheese. Crumble hash browns over bottom of pan; press gently into an even layer. 

Sprinkle half of the cheese evenly over the hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

2. Meanwhile, whisk cream cheese until smooth. Gradually add eggs and black pepper; whisk until smooth. Coarsely chop ham. Slice green onions, reserving 1/4 cup of the tops for garnish. Place ham and remaining green onions into a saute pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.

3. Remove pan from oven. Pour egg mixture over crust. Return pan to oven; bake 6-8 minutes or until center is set. Meanwhile slice tomatoes in half lengthwise; scrape out seeds and dice. Remove pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper if desired. Cut into squares and serve.

Makes 12 servings.

 

Recipe Club - Tonight - April 19th

Tonight!

Bring your recipe and your memory.  7:30 pm at Elaine's house

See you there!

Recipe club report- after the fact...
attendees- Margaret S., Muriel M., Elaine F., Launa S., Charlene P., Kitty T.

Marie Calendar's Famous Golden Cornbread (copycat!) and Honey Butter

1-1/4 c flour
3/4 c cornmeal
2 tsp baking powder
1/3 c sugar
3/4 tsp salt
1-1/4 c whole milk (it is possible to use low fat or skim milk, but whole milk makes it taste better)
1/4 c shortening
1 egg

Preheat oven to 400 degrees --- Combine all dry ingredients in medium bowl --- Add the milk, shortening, and egg and mix only until all ingredients are well combined - do not over mix --- Pour batter into a greased 8x8-inch pan --- Bake 25-30 minutes or until top is golden brown --- Let cool slightly before slicing.

Honey Butter
1/2 c butter softened
1/3 c honey
Mix together

Sydney found this recipe on the internet years ago and it is the one she always makes as her family likes a soft, moist cornbread.

Orange Slice Cookies

1 c light brown sugar, firmly packed
1 c white sugar
1 cut butter flavor crisco, or 1/2 c shortening, 1/2 c butter
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 c quick oats
2 c orange slice candies, finely snipped*
1 c flaked coconut

• In a large mixing bowl, cream sugars and shortening  until light and fluffy.  
• Add the eggs and vanilla and beat well.
• In a separate bowl combine flour, baking powder, baking soda and salt. Stir to blend.
• Stir the dry mixture into the creamed mixture.
• Stir in oats, orange slice candy and coconut.
• Shape into 1-inch balls
• Place on a greased cookie sheet.
• Bake at 350 degrees for 10-12 minutes, until lightly browned
• Remove to wire cooling racks

*to cut the orange slice candy- put 2 T flour in a soup bowl, spray kitchen shears with Pam, cut the candies in half and then about 5-6 more snips. Put the snipped candy pieces in the flour so they don't stick together.

Launa made orange slice Christmas tree ornaments for the grandkids but Kirt thought they looked like a pizza.  So when she sent the ornaments she also sent a box of orange stuff- jello, kool-aid, whack chocolate orange, etc...and a bag of orange slice candies and this recipe.