Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

here's a picture of the calzones

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

This is such a great idea. I did the exact same thing for my wedding favors. If you have any questions on where to get it printed up let me know.

Appetizer

Bacon & Cream Cheese Tots By Fran (LIW Franzest81)
10 slices white bread (crust trimmed)
15 sliced bacon (cut in half)
1 tub whipped cream cheese
Toothpicks

Pre-heat oven to 375 degrees.

Spread cream cheese on trimmed bread & cut in three long strips. Place a half slice of bacon on flat surface & place 1 piece of bread with cream cheese on bacon & roll until bacon is completely wrapped around (bacon should be on the outside). Secure with a toothpick. Place on a cookie sheet & bake until golden brown. Serve hot!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Salad/Side

Chickpea, Tomato and Feta Salad
Original Recipe by Martha Stewart
Adapted by Frances (LIW Franzest81)

Ingredients
1 cup canned chickpeas
2 cup quartered cherry tomatoes
1 cup crumbled feta
3-4 tablespoon fresh lemon juice
6-8 teaspoons olive oil
4 teaspoon dried oregano
1/2 teaspoon salt
Ground pepper

Directions
Rinse and drain chickpeas.
In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Dip

Corned Beef Dip
Sent in By Frances (LIW Franzest81)

1 ½ cup mayo
1 ½ cup sour cream
8 ounces corned beef, shredded
2 tablespoons onion, chopped fine
2 tablespoons parsley, chopped fine
2 teaspoon fresh dill, chopped fine
1 round rye bread - whole (not sliced)

Mix all ingredients together in a bowl & refrigerate.

Hollow out top of the bread leaving a 2-3 inch border. Cut the top of the bread into bread chunks. Pour dip into hollowed out bread and serve with cut up bread chunks. Serve cold.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Poultry

Chicken Piccata
Sent in by Frances (LIW Franzest81)

4 chicken cutlets
Salt
Pepper
Flour
2 tablespoons vegetable oil
¼ cup dry white wine
1 teaspoon garlic, minced
½ cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons unsalted butter
Fresh lemon slices
Fresh parsley

Season cutlets with salt and pepper then dust with flour. Add olive oil to a sauté pan and heat over medium-high heat.

Saute cutlets 2-3 minutes on one side, until golden brown. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown but not burnt and liquid is nearly gone, about 2 minutes.

Add broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute. Transfer only cutlets to a warm plate.

Add butter and lemon slices to the pan with sauce in it. Once the butter melts pour sauce over cutlets and garnish with chopped fresh parsley.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Entree

Cheeseburger Bake
Sent in by Frances (LIW Franzest81)

1 lb ground beef
¾ cup onion
1 can (10 ¾ oz) cheddar cheese condensed soup
1 cup frozen peas
¼ cup milk
2 cups bisquick
¾ cup water
1 cup shredded cheddar cheese

Heat over to 400. Grease 13x9x2 (or smaller) baking dish.

Cook beef and onion until beef is brown, stirring occasionally in a pan. Drain all the liquid from the pan and return mixture to pan. Stir in soup, peas, and milk.

In a separate bowl, combine bisquick with water until moistened. Spread evenly on the bottom of the greased baking dish. Pour beef mixture over batter and sprinkle with cheese.

Bake for about 30 minutes or until cheese is bubbly.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Appetizer

Bruschetta
Sent in by Frances (LIW Franzest81)

1 lb fresh plum tomatoes, peeled and chopped
¼ cup fresh basil, chopped
2 or more garlic cloves, minced
1/8 cup fresh oregano or 1/16 cup dried
1-2 teaspoon red wine or balsamic vinegar
2-3 tablespoon olive oil
1 teaspoon fresh lemon juice
½ teaspoon salt – to taste
12 ½ “ slices of Italian bread, toasted

You want to make the tomato salad a few hours before you are going to serve it so the tomatoes can marinate in their juice.

Combine all ingredients in a bowl. Mix well but gently so you do not smash the tomatoes. Serve on toasted Italian bread or garlic bread.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Dessert

Vanilla Cinnamon Cake
Sent in by Frances (Franzest81)

CAKE MIXTURE
1 box french vanilla or yellow cake
1 box instant vanilla pudding
1 cup vegetable oil
1 tablespoon vanilla
4 eggs
3/4 cup water

Combine all cake ingredients and beat until smooth. Set aside.

CINNAMON SWIRL
3/4 cup sugar
3/4 cup walnuts
3 tbsp. cinnamon

In a separate bowl combine all cinnamon swirl ingredients together.

Grease a bundt pan, and cover bottom of pan with batter. Add a layer of cinnamon mix and than a layer of cake mix. Repeat. You should be able to get 2 layers. Save some cinnamon swirl to top the finished cake.

Bake at 350 degrees for 40-45 minutes. Once cake is done top with the remainder cinnamon mixture.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Dessert

Cream Puffs
Sent by Frances (LIW Franzest81)

BATTER
1 cup of water
1 stick of butter
1 cup of flour
1 tsp. sugar
4 eggs

Melt butter in water on medium heat. Add flour a little at a time, until it becomes a ball of dough that pulls away from the sides of the pot. Take pot off of heat, cool the batter a bit, then add an egg at a time, until absorbed (use hand mixer) into batter.

Plop teaspoonfuls onto ungreased cookie sheet and bake for 45 minutes on 350 degrees.

Once puffs are done baking and cooled cut puffs and set aside to dry out.

CREAM FILLING
1 ½ packets of instant vanilla pudding.
1 pint heavy cream.
1 cup whole milk.
1 teaspoon vanilla.
1 teaspoon sugar.

Beat all the cream filling ingredients together. Use a teaspoon and fill puffs with cream filling. Sprinkle top of puffs with powdered sugar.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Dessert

Flan
Sent by Frances (LIW Franzest81)

1 cup sugar
1 can of carnation milk
1 tablespoon of vanilla extract
1 can of condensed milk
4 eggs

Preheat over to 350

Place sugar in pot over medium heat and stir constantly until the sugar becomes a liquid being careful not to burn the sugar. Immediately pour into an 8-9 inch baking dish. Tilt dish to cover entire pan and sides with the liquid sugar. **Be very careful as the sugar is VERY HOT, you should wear gloves during this step. **

Combine carnation milk, condensed milk, eggs and vanilla in a bowl and mix thoroughly. Pour mixture into sugar covered pan. Bake in a water bath (place 8-9 inch baking dish in a larger baking dish and pour enough water into the larger baking dish so it is ½ full).

Bake for 35-40 minutes. Let cool for about 10 minutes and turn upside down, the sugar will have liquefied again so make sure you place on a platter with sides.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Dessert

Apple Crumb Pie
Sent in by Frances (LIW Franzest81)

5-7 apples peeled, cored, & sliced
1 cup sugar
3/4 cup flour
1/3 cup butter softened
1 tsp cinnamon
1 package Pillsbury Refrigerated Pie Crusts

Pre-heat oven to 400 degrees.

Slice apples into a bowl. In a small cup mix 1/2 cup of sugar with 1 tsp of cinnamon. Sprinkle over apples, and let stand.

To make crumbs: In another bowl mix 1/2 cup of sugar with3/4 cup of flour, than add soften butter, and work together by hand until mixture is crumbly.

Line a 9' pie plate with 1 of the Pillsbury pie crust. Drain apple mixture of excess liquid. Place apple mixture into pie plate and add crumb mixture to top. Bake for 40 minutes or until top is golden brown and when you insert a fork into the pie the apples are soft to touch.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Appetizer: Fried Plaintain (Haitian Food)

2 Green Plaintain

1 cup Corn or Vegetable Oil

½ cup Water

1 tbsp. Lawry’s Seasoned Salt

1 tbsp. Vinegar

1 tbsp. lemon

1 (Plaintain Smasher)

Peel plaintains and cut into 5 pieces each. Place oil in a deep frying pan on medium heat. In a small bowl, add remaining ingredients and set aside. Place cut plaintains in hot oil. Cook plaintains for 5 to 7 minutes on each side. Remove plaintains and lower heat. Quickly flatten plaintains using a plaintain smasher (Tostonera). Soak flattened plaintains in water mixture and place in oil on medium heat. Turn plaintains on each side until crispy and golden brown. Place fried plaintains on paper towels to remove excess oil. Serve hot.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Sides: Potato Salad: (Haitian Food)
Ingredients
4 potatoes, peeled and cubed
1 carrot, peeled and minced
2 1/4 teaspoons salt
1 small beet
2 eggs
1/2 cup sweet peas
1/2 onion, minced
1/3 cup red bell pepper diced
1/3 cup red bell pepper diced
2 tablespoons mayonnaise
1/4 teaspoon black pepper

Directions

1. Boil potatoes and carrot in water with 1 teaspoon salt for 10 minutes or until tender.
2. Boil beet separately in water with 1 teaspoon salt until tender, then peel and mince.Boil eggs separately in water with 1/4 teaspoon salt until hard.
3. In a bowl, place cubed potatoes, minced beet, sweet peas, carrots, onion, red and green bell peppers and mix with mayonnaise. Add black pepper.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Side: Rice with red beans (Haitian Food)
2 cups of long grain rice
1 cup of red kidney beans
1 finely chopped onion
1 chopped hot green pepper
1/4 cup salt pork or bacon cut into small cubes
1 tablespoon of butter
2 chopped cloves of garlic
2 tablespoon of vegetable oil
salt and pepper to taste

Directions

1. Cook the beans in 4 cups of water for 2 hours or until tender in a medium pot.
2. Drain the beans but keep the water which will be used to cook the rice.
3. Fry the salt pork or bacon until crisp (use oil if needed). Add the onion, garlic, and green pepper.
4. Add the beans along with salt and pepper to taste. Add the water used to cook the beans and bring to a boil
5. Add the rice and cook for 20-25 minutes.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Side: Mac and Cheese (Haitian Food)
16 ounces cheese sauce
12 ounces of carnation milk
2 tsp garlic powder
8 ounces cook ziti (any pasta of choice)
onion diced (optional)
green peppers diced (optional)
salt (optional)
3 tablespoons of tomato paste

Directions

1. In large mixing bowl mix all ingredients together. In casserole dish place mix ingredients, and sprinkle Parmesan cheese on top.
2. Then bake at 325 temperature for 15 to 25 min or until bubbling and surface is golden brown.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Drink: Pina Colada

INGREDIENTS

* 1/2 cup crushed ice
* 6 fluid ounces pineapple juice
* 2 fluid ounces rum
* 1 fluid ounce coconut cream
* 1 fluid ounce heavy cream
* 1 pineapple wedge
* 1 maraschino cherry

DIRECTIONS

1. In a blender, combine ice, pineapple juice, rum, coconut cream and heavy cream. Blend until smooth. Pour into glass and garnish with pineapple wedge and cherry.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Lasagna (allrecipes.com) Italian

INGREDIENTS

* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Penne Pasta with Spinach and Turkey Sausage

INGREDIENTS:
1 (12 ounce) package whole wheat penne
pasta (I like Barilla)

2 tablespoons extra virgin olive oil

1 small package of turkey sausage

Pecorrino Romano cheese (grated stuff)

3 tablespoons (mashed) minced garlic

2 medium tomatoes diced

1 bunch fresh spinach, rinsed and torn into bite-size pieces

¼ cup dry white wine

Heavy cream,(less than ¼ cup. Eyeball it)

Salt and pepper to taste

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.

2. Meanwhile, heat garlic and 1 tablespoon of olive oil in a skillet over medium heat. Place turkey bacon in the skillet, and cook until cooked through and somewhat crisp. Stir in the white wine to scrape up the drippings and deglaze the pan. Add the diced tomatoes, and cook until heated through and then added just a bit of heavy cream to add some creaminess and texture.

3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture. Garnish with romano cheese.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

NEIMAN-MARCUS COOKIES (Recipe may be halved)
>
> 2 cups butter
> 24 oz.chocolate chips
> 4 cups flour
> 2 cups brown sugar
> 2 tsp. soda
> 1 tsp. salt
> 2 cups sugar
> 1 8 oz. Hershey Bar (grated)
> 5 cups blended oatmeal
> 4 eggs
> 2 tsp. baking powder
> 2 tsp. vanilla
> 3 cups chopped nuts (your choice)
>
> Measure oatmeal, and blend in a blender to a fine
> powder. Cream the butter and both sugars. Add eggs
> and
> vanilla, mix together with flour, oatmeal, salt,
> baking powder, and
> soda. Add chocolate chips, Hershey Bar, and nuts.
> Roll into balls,
> and place two inches apart on a cookie sheet.
>
> Bake for 10 minutes at 375 degrees. Makes 112
> cookies.
>

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Crisp- Onion Roasted Potatoes

1 Envelope Lipton Onion Mushroom Soup Mix
1/2 Cup Olive Oil
1/4 Cup Butter, Melted
1 Tsp Thyme Leaves
1 Tsp Majoram Leaves
1/4 Tsp Pepper
2 1/2 Lbs Red Potatoes, cut into quarters (I use red potatoes, and only wash them)

Preheat oven to 450
In shallow baking or roasting pan, thoroughly blend all ingredients except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring potatoes occasionally, 60 minutes or until potatoes are tender and golden brown. makes about 10 servings.