VPWL

Berry Trifle

by // // No Comments

Trifles are wonderful because just about anything goes.  You can  vary the fruit, custard, and cake and it is all good.

Ingredients:

  • 1 pt blueberries
  • 1 pt strawberries, hulled, sliced
  • 2 pt raspberries
  • 1 lemon, juiced
  • ¼ c sugar
  • 1 ½ tsp cornstarch
  • 1 qt whipping cream
  • 1 Tbs sugar
  • ½ tsp vanilla
  • 1 11 oz jar lemon curd
  • 1 pound cake, store bought (could be lemon or plain) sliced ½ in thick

Directions:

  1. Place berries in large bowl and sprinkle with half of the lemon juice.
  2. Lightly toss.
  3. Combine berries, sugar, cornstarch and remaining lemon juice in saucepan over medium high heat.
  4. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes.
  5. Take the berries off the heat and let cool. The mixture should thicken as it cools.
  6. In a clean bowl, whip the cream with the sugar and vanilla to soft peaks.
  7. Put the lemon curd into a second bowl. Stir a little of the whipped cream into it.
  8. Then fold in the rest of the cream.
  9. To assemble, spoon a layer of lemon cream into a large glass bowl.
  10. Add a layer of pound cake, breaking the pieces to fit pushing to the edge so some shows outside the bowl.
  11. Then soak cake with a layer of berries and their juices.
  12. Keep going to make 3 or 4 more layers depending on the size of the bowl.
  13. Finish with a layer of lemon cream.
  14. Cover and refrigerate.

Serves: 15

Source: Tyler Florence, Food 911

Simply Heavenly Oyster Crackers

by // // No Comments

How long has it been since you made these?

Ingredients:

  • 2 pkg oyster crackers (12 oz each)
  • 1 c salad oil
  • 1 pkg Hidden Valley Ranch dry dressing mix (3 Tab)
  • ½ tsp lemon pepper
  • 1 tsp dill weed
  • 1 tsp garlic powder

Directions:

  1. Mix oil, dressing mix, lemon pepper, dill and garlic powder thoroughly.
  2. Pour over crackers in a covered container.
  3. Let stand at least 24 hrs.
  4. Turn container over occasionally until the crackers have absorbed the liquid.
  5. Place in 2 or 3 bowls to serve.

Serves: 8 cups

Source: Mollie Alexander, Simply Heavenly The Episcopal Church of the Ascension, Twin Falls, Idaho

Rocky Mountain Smoked Trout Pâté

by // // No Comments

A nice change from smoked salmon dip.

Ingredients:

  • 12 oz smoked trout
  • 8 oz cream cheese
  • 2 Tab lemon juice
  • 2 tsp onion, grated 1 tsp Worcestershire sauce
  • ½ tsp salt (or less)
  • 1 clove garlic, minced
  • ¼ tsp dill weed
  • 1 dash red pepper sauce
  • fresh dill
  • sprigs crackers (plain, like water crackers)

Directions:

  1. Place ingredients in food processor and blend until creamy.
  2. Put in a bowl lined with plastic wrap (or spray mold with non stick spray).
  3. Refrigerate until well chilled.
  4. Unmold and garnish with dill sprigs
  5. Serve with crackers.

Serves: 2 cups

Source: West of the Rockies, Recipes From Campfire to Candlelight – Junior Service League of Grand Junction, Colorado

Henderson Edamame and Almond Hummus

by // // No Comments

Tasty and healthy!

 Ingredients:

  • 1 c toasted slivered almonds
  • 1/3 c water
  • ½ c shelled fresh or thawed frozen edamame
  • 2 Tab sesame oil
  • 2 Tab olive oil
  • 1 ½ lemons – zest and juice
  • 1 clove garlic, minced
  • 1 Tbs cilantro, chopped
  • 2 Tab reduced sodium soy sauce
  • 1 tsp toasted sesame seeds
  • vegetable slices (celery, cherry tomatoes, and broccoli) for dipping
  • rice crackers for dipping

Directions:

  1. Whirl almonds in a food processor until finely ground, scraping inside of bowl as needed, about 2 minutes.
  2. Add 1/3 cup water and the remaining 7 ingredients through soy sauce.
  3. Whirl until well blended, about 3 minutes.
  4. Spoon into a bowl and sprinkle with sesame seeds.
  5. Serve with vegetables and crackers.

Serves: Makes 2 ½ cups

Source: Shelia Piccini, Sunset, October 2012

Comments: Add a drop or two of green food coloring to brighten.

Grand Tetons Turkey Cranberry Minis

by // // No Comments

Try turkey when it is not Thanksgiving – people are always surprised.

Ingredients:

  • 2/3 c mayonnaise
  • 4 tsp minced parsley
  • 4 tsp honey mustard
  • 1/8 tsp pepper
  • 3 c cooked turkey breast (about 1 ¼ lbs)
  • 1/3 c chopped celery
  • 1/3 c dried cranberries, chopped
  • 1/3 c Swiss cheese shredded
  • ¼ c chopped pecans, toasted
  • 60 fold-over sliders

Directions:

  1. Cut turkey in ¼ inch cubes.
  2. Mix mayonnaise, parsley, mustard, pepper.
  3. Add turkey, celery, cranberries, cheese, pecans.
  4. Toss to coat.
  5. Chill.
  6. Place approximately 2 Tablespoon of filling into each fold-over roll.
  7. Close roll. Secure with pick.
  8. Refrigerate

Serves: 60 Minis

Source: Taste Of Home, October/November 2012

Grand Junction Pulled Pork Sliders

by // // No Comments

This makes a lot of filling and sauce, but it is great to freeze and have on hand for drop-ins (or even dinner).

Ingredients:

  • 1 tsp fennel seeds
  • 1 tsp whole black peppercorns
  • ¼ c kosher salt plus more
  • ¼ c sugar
  • 7-8 lbs pork shoulder skinless with bone in (Boston butt or picnic)
  • ¼ c apple cider vinegar
  • ¼ c packed light brown sugar
  • 6 doz small slider buns
  • 1 lb butter
  • BBQ sauce – see below

Directions:

  1. Crush fennel and peppercorns.
  2. Add ¼ c salt and sugar.
  3. Rub over pork shoulder.
  4. Place in large glass baking dish, cover and refrigerate for at least 6 hours or preferably overnight.
  5. Preheat oven to 350°.
  6. Brush off spice rub and place pork in large foil lined roasting pan.
  7. Add 1 cup boiling water.
  8. Cover tightly with foil.
  9. Roast until meat is tender and falling off the bone – about 5 ½ hours with 195° internal temperature.
  10. Remove from oven.
  11. Discard foil on top.
  12. Increase oven to 500°.
  13. Stir ¼ c vinegar and brown sugar into the pan juices.
  14. Return pan to oven until meat is brown and juice starts to thicken.
  15. Watch so it does not burn! (about 12 minutes)
  16. Transfer the meat to a rimmed baking dish.
  17. Pour the juice into a small sauce pan.
  18. Bring juice to a boil and cook for about 10 minutes.
  19. Stir and spoon off the fat (discard).
  20. Pour sauce (there will be about ½ cup) over the pork.

Yield: 18 Cups

Great Barbecue Sauce

Ingredients:

  • ¼ c oil
  • ¼ c onion, chopped
  • ¼ c ketchup
  • ¾ c water
  • 1/3 c lemon or lime juice
  • 3 Tab sugar
  • 3 Tab Worcestershire sauce
  • 3 Tab Dijon mustard
  • 2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Sauté onions in oil.
  2. Combine remaining ingredients and add to onions.
  3. Cover and simmer 45 minutes, stirring occasionally.

Yield: 2 ½ cups

To assemble:

  1. Split bun and open.
  2. Lightly butter the bottom half of the buns.
  3. Shred pork.
  4. Place 2T pulled pork on bun bottom.
  5. Add ½ Tab sauce.
  6. Cover with bun top.
  7. Secure with cocktail pick.
  8. Serve warm in chaffing dish.

Serves: 72 Pieces

Source: Pulled Pork – Bon Appétit, September 2012.  Great Barbecue Sauce – West of the Rockies – Junior Service League of Grand Junction

Go Broncos Chili Dip

by // // No Comments

This is an old (really old) standard but still a favorite.

Ingredients:

  • 8 oz cream cheese, softened
  • 1 can chili without beans (15 oz)
  • 2 Tab diced green chiles
  • ¼ c onion, diced
  • ½ c cheddar cheese shredded
  • corn chips for dips

Directions:

  1. Mix all ingredients in a heat proof bowl (except the cheddar cheese).
  2. Heat in microwave or oven (350°).
  3. Top with cheese.
  4. Serve with corn chips.

Serves: 12

Source: cdkitchen.com

VPWL GourmetDecember, 2012

Donna’s Sweet and Spicy Nuts

by // // No Comments

These will disapear in a hurry!

Ingredients:

  • 6 c unsalted nuts (almonds, cashews, macadamias, and/or pecans)
  • 6 Tab unsalted butter
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • 1 ½ tsp salt
  • ½ c brown sugar packed
  • ¼ c water
  • 1 Tab chili powder
  • 1 tsp dried oregano
  • ½ tsp ground black pepper
  • nonstick vegetable oil spray

Directions:

  1. Preheat oven to 300°.
  2. Spray large baking sheet with nonstick spray.
  3. Melt butter in large nonstick skillet over medium heat.
  4. Add cumin, cayenne, salt, brown sugar, water, chili powder oregano and pepper
  5. Stir until sugar dissolves, about 1 minute.
  6. Add all the nuts, stir until butter mixture coats nuts thickly, about 2 minutes.
  7. Spread mixture in single layer on prepared baking sheet.
  8. Bake until nuts are glazed and deep brown, stirring often, about 25 minutes.
  9. Cool nuts completely on sheet, stirring occasionally.
  10. Place in 2 or 3 bowls to serve.

Serves: 6 cups

Source: Donna Barasch found these in Gourmet May 1994

Comments: Can be made 1 week ahead and stored in airtight container at room temp.

Colorado Stuffed Potato Bites

by // // No Comments

Tiny, bite sized goodness!

Ingredients:

  • 30 very small red potatoes
  • 1 lb cheddar cheese, shredded
  • 4 oz sour cream
  • ¼ lb butter
  • salt and pepper
  • 2 Tab chives, minced

Directions:

  1. Cook whole potatoes in boiling water until tender and then cool.
  2. Cut potatoes in half.
  3. Cut a small slice off the bottom so they will stand upright.
  4. Scoop out some of the flesh of each potato half with a melon baller or small spoon.
  5. Mix flesh with cheese, sour cream, butter, salt and pepper (to taste)
  6. Stir in chives.
  7. Spoon potato mixture into potato shells.
  8. Bake at 350° until heated through.
  9. Serve warm in chaffing dish.

Serves: 60 pieces

Source: Colorado Homes and Lifestyles

 

Colorado Cache Tomato Bisque

by // // No Comments

If you have not tasted tomato soup with popcorn, you are in for a treat!

Ingredients:

  • 2 cans crushed tomatoes (15 oz each) with juice
  • 1 medium onion, thinly sliced
  • 1 Tab butter
  • 1 bay leaf
  • 2 Tab brown sugar
  • 2 tsp basil, finely chopped or 1 tsp dried basil
  • 2 whole cloves
  • 1 tsp salt
  • ½ tsp pepper
  • 1 pt light cream
  • 1 c sour cream
  • 1 pkg microwave popcorn (3 oz) – popped, buttered and salted

Directions:

  1. In a large pot sauté onion in butter until soft.
  2. Add to crushed tomatoes in a large pot.
  3. Place bay leaf and cloves in a tea ball and add to tomatoes.
  4. Add sugar, salt, pepper, basil.
  5. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
  6. Remove tea ball with bay leaf and cloves.
  7. Transfer mixture to blender or food processor to purèe.
  8. Return to pan.
  9. Add cream and sour cream and heat thoroughly.
  10. Serve in soup terrine or crock pot.
  11. Serve with small punch cups and bowl of popcorn for topping.

Serves: 6 (small punch cups – 12)

Comment:  May be made the day before (except for cream) and refrigerated.

Source: Colorado Cache Cookbook, Junior League of Denver