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Table Rock Lake Recipes
BEET SALAD WITH RASPBERRY VINAIGRETTE (#1)
· Medium beets, about 2 inches in diameter (about 1 pound)
· 2 Tbs raspberry vinegar
· 1 Tb oil
· 1 Tb fresh chives
With a knife, trim leafy stems to within ½ inch of the beet tops. Don't trim ends
Gently wash the beets and place in a baking pan
Add ½ inch hot water
Cover tightly with foil
Bake at 350 degrees 1 to ½ hours, or until beets can be easily pierced with a fork
Uncover and let cool
Trim off the top and root ends in a sink
Slip off the skins under cool, running water
Over the sink, cut the beets into batons about ½ inch wide and as long as each beet
Place the beets into a bowl
In a small bowl, whisk together the raspberry vinegar, oil and chives
Drizzle over the beets, tossing gently
Chill
YIELD: 4-6 SERVINGS
BLUEBERRY MUFFIN (#2)
· 1 pouch blueberry muffin mix
· 1 cup water
· 3 Tb vegetable oil
· 1 egg
Combine & stir. Batter may be lumpy-don't worry. Be happy! Spoon into greased muffin tins until ¾ full.
YIELD: 12
BREAKFAST POSSIBILITY(#3)
· 1 ½ tsp dry mustard
· 1 lb turkey or pork sausage
· 9 eggs
· 3 cups milk
· 1 ½ tsp salt
· 3 slices bread, cut into ¼ " cubes
· 1 ½ cups grated mozzarella cheese
Brown sausage. Combine all ingredients & stir. Bake for 45 minutes in a greased 9 x 13 pan at 350 degrees.
YIELD: 12-15
BROWNIES (#4)
· 1 pouch brownie mix (which mix? Ingredients may be different…)
· 1/3 cup water
· 1/3 cup oil
· 1 egg
For 1 pouch, use 8x8" pan
YIELD: 16 SERVINGS
For 2 pouches, use 13 x9" pan
YIELD: 32 SERVINGS
CHICKEN FAJITAS (#5)
· 2 boneless whole chicken breasts (8-10 oz. Each), split in half, skinned
· 1 cup Tequila Marinade, divided
· 1 medium green pepper
· 1 medium onion, thinly sliced, separated into rings
· 4 flour tortillas, 8-inch
In a large food storage bag, combine chicken and ¾ cup marinade.
Chill remaining marinade. Secure bag.
Chill at least 2 hours, turning bag over once or twice. Prepare grill for low direct heat.
In 8-inch square baking dish, arrange chicken breasts with meaty portions toward outside edges.
Pour marinade over chicken. Cover with wax paper.
Microwave at High for 4-6 minutes, or until exterior of meat is no longer pink, rearranging chicken breasts once.
Place on cooking grid.
Grill, uncovered, for 8 to 12 minutes, or until chicken is no longer pink and juices run clear, turning once.
Wrap grilled chicken in foil to keep warm. Set aside.
In 1-quart casserole, combine remaining ¼ cup marinade, pepper and onion. Cover.
Microwave at High for 45 seconds to 1- minute, or until tortillas are warm to the touch.
Cut each chicken breast half into thin strips. Place strips in warm tortilla.
Top with one fourth of pepper & onion mixture. Fold up from bottom.
Fold in on sides and secure with wooden toothpick, leaving top open.
Top with salsa, sour cream and guacamole , if desired.
TEQUILA MARINADE (#6) for Chicken Fajitas
· 1 can frozen limeade concentrate
· 2 cloves garlic, minced
· ½ cup vegetable oil
· ½ teaspoon chili powder
· 1/3 cup tequila
· ½ teaspoon ground cumin
· ¼ cup red wine vinegar
· ¼ teaspoon salt
· 1/8 teaspoon pepper
Makes 2 cups
In a 4-cup measure, place frozen concentrate.
Microwave at High for 1 to 2 ½ minutes, or until defrosted, stirring once.
Add remaining ingredients.
Blend well with whisk. Store marinade, covered, in refrigerator up to 2 weeks.
Place chicken, turkey, beef or pork in large plastic food-storage bag.
Add 1-cup marinade. Secure bag. Chill at least 2 hours or overnight, turning bag occasionally.
Drain and discard marinade.
COLORADO CALZONE (#7)
· 1 loaf Rhodes bread dough, thawed
· Italian Sausage* or Spinach Filling**
· 1 egg white
Roll out bread dough on floured counter to thickness of ¼-1/2"
Prepare filling & spread over dough.
Roll up carefully so that the loaf looks like a long loaf of French bread.
Seal long edge & tuck under ends.
Place rolled loaf on greased cookie sheet, seam side down.
Glaze with egg white before baking.
Bake at 350 degrees for 30-40 minutes, or until golden brown.
Slice into ¾" slices & halve each slice (you figure out the math on that one!)
Top with marinara sauce, if wanted
* ITALIAN SAUSAGE FILLING
· 1 lb. Mild Italian sausage
· 1 cup shredded Provolone cheese
· 1 cup shredded Mozzarella cheese
· ¼ cup freshly grated Parmesan cheese
· Dash of dried basil
· Dash of salt
· Dash of freshly ground black pepper
· Dash of dried rosemary
In a medium skillet, cook sausage & drain.
Combine sausage, cheeses, basil, salt, pepper & rosemary
Mix well
Spread over prepared dough
** SPINACH FILLING
· 9 oz center cut bacon, chopped
· ½ cup chopped onion
· 1 pkg (10 oz) frozen chopped spinach, thawed & squeezed dry
· ¼ tsp garlic salt
· 1 cup shredded Monterey Jack cheese
In medium skillet, cook bacon until almost crisp; drain grease
Add spinach and garlic salt, cooking for several minutes
Stir in cheese & mix well
Spread over prepared dough
YIELD: 10-12 SERVINGS
CREAMY BROCCOLI CASSEROLE (#8)
· 1 ½ lbs. Broccoli
· ½ tsp salt
· 1 can (10 ½ oz) condensed cream of chicken soup
· ½ cup mayonnaise
· ¼ tsp curry powder
· 2 Tbs lemon juice
· ½ cup soft & stale bread crumbs
· 2 Tbs butter, melted
Preheat oven to 350 degrees
Peel stalks of broccoli & slice about ¼ inch thick.
Cut tops in quarters
Cook in small amount of water until just tender- drain
Put in shallow 2qt casserole
Mix soup with mayonnaise & curry powder
Sprinkle lemon juice over broccoli
Pour sauce over the top
Sprinkle with bread crumbs
Drizzle with melted butter
Bake in preheated 350 degrees oven for 20 minutes or until bubbly
YIELD: 6 SERVINGS
CURRIED FRUIT AND NUT SALAD (#9)
· ½ cup slivered almonds
· 1 head iceberg lettuce, torn into pieces
· 1 cup spinach, rinsed, stemmed and torn into pieces
· 1 can (11oz) mandarin oranges, chilled & drained
· 1 cup seedless grapes, halved
· 1 avocado, peeled, pitted & diced
CURRY VINAIGRETTE DRESSING
· ½ cup vegetable oil
· ½ white vinegar
· 1 clove garlic
· 2 Tbs packed light brown sugar
· 2 Tbs minced fresh chives
· 1 Tbs curry powder
· 1 tsp soy sauce
Toast almonds under broiler until golden, watching carefully
In salad bowl, combine lettuce, spinach, mandarin oranges, grapes, avocado & almonds
Prepare Curry Vinaigrette Dressing
Pour dressing over salad and toss gently
YIELD: 10-12 SERVINGS
EASY GARDEN VEGETABLE PIE (#10)
· 2 cups chopped fresh broccoli OR cauliflower
· ½ cup chopped onion
· ½ cup chopped green pepper
· 1 cup shredded cheddar cheese
· 1 ½ cups milk
· ¾ cup Bisquick
· 3 eggs
· 1 tsp salt
· ¼ tsp pepper
Heat oven to 400 degrees
Lightly grease a 10 x 1 ½ " pie plate
Cook broccoli or cauliflower until tender (almost)-about 5 minutes. Drain
Mix broccoli, onion, green pepper & cheese in pie plate.
Beat remaining ingredients until smooth
Pour into pie plate
Bake until golden brown & knife inserted half way between center and edge comes out clean
Bake for 35-40 minutes
Let stand before cutting
YIELD: ?
ESCALLOPED CORN (#11)
· 2 eggs
· 1 can (no.2) cream style corn
· 1/8 tsp salt
· 1/8 tsp pepper
· 2 tsp sugar
· 3 Tbs melted butter
· 1 cup milk
· 1 cup crushed soda crackers
Beat eggs slightly
Add remaining ingredients and mix well
Bake in a glass baking dish ( 5 ¾" x 9 ¾") at 350 degrees for 45 minutes
YIELD: 6 SERVINGS
MUSHROOM CURRIED PEAS (#12)
· 2 pkgs (10 oz) frozen peas
· 1 can (10 ½ oz) condensed cream of mushroom soup
· ½ cup grated onion
· 2 Tbs melted butter
· ¼ tsp curry powder
Place frozen peas in a 1 ½ quart casserole
Combine remaining ingredients & pour over peas
Bake covered at 325 degrees for 1 hour
Stir & serve
YIELD: 6-8 SERVINGS
HAM AND CORN MUFFINS (#13)
· 1 (8 ½-oz) box corn muffin mix
· 1 cup diced ham
· ½ cup thawed frozen corn kernels
Prepare muffin mix according to package directions.
Stir in ham and corn. Let batter stand for 3 to 4 minutes.
Spoon in to 8 muffin cups lined with paper muffin liners.
Bake according to package directions, usually for 15 minutes at 400 degrees.
MIXED GREENS WITH WATERCRESS DRESSING (#14)
· 6 leaves Bibb lettuce
· 6 leaves Belgian endive
· 6 leaves curly endive
· 12 cherry tomatoes, halved
· 1 red bell pepper, sliced
Tear lettuce leaves into pieces and put on salad plates.
Divide cherry tomatoes and red pepper slices among the plates.
Drizzle with Watercress Dressing
WATERCRESS DRESSING
· 1/3 cup mayonnaise
· 1 Tb fresh lemon juice
· 1 Tb milk
· 1 Tb Dijon mustard
· ¼ tsp dried tarragon
· 2 Tb finely chopped watercress
In a small bowl, combine all ingredients & mix well
OVEN BAKED FRENCH TOAST (#15)
· 8 slices bread
· 2-3 3ggs, beaten
· ½ c. milk
· 1 ½ tsp orange juice
· 1 Tb. Brown sugar
· ½ tsp cinnamon
· ½ tsp vanilla
Combine all ingredients. Heat oven to 425 degrees.
Spray baking pan & heat in the oven for 15 minutes until hot.
Dip bread in the egg mix & place in hot pan.
Bake 5-7 minutes, turn, and bake another 5-7 minutes.
Serve with powdered sugar sprinkled on top
GRINGO CHICKEN SALAD (#16)
· 4 cups chopped, cooked chicken
· 2 cups shredded sharp cheddar cheese
· 1 can (16 oz) kidney or black beans, drained & rinsed
· ½ cup chopped purple or Vidalia onion
· ½ cup sliced ripe olives
· ½ cup chopped red bell pepper
· ½ cup mayonnaise
· ½ cup low-fat sour cream
· 1 tsp chili powder
· ½ tsp ground cumin
· ¼ tsp dried basil
· salt & pepper to taste
· 4 cups shredded lettuce
· 2 medium avocados, seeded, peeled & sliced
· 2 medium tomatoes, chopped
· 4 corn tortillas, cut into thin strips
· vegetable oil (for frying)
· popcorn salt, to taste
In a large bowl, combine chicken, cheese, beans, onion, olives & red pepper
In a small bowl, stir together mayonnaise, sour cream, chili powder, cumin, basil, salt & pepper
Stir into the chicken mixture until mixture is well-coated.
Cover & chill
Arrange shredded lettuce in a serving bowl or on a platter and top with chicken mixture
Garnish with avocados & tomatoes
Heat the vegetable oil in a skillet & fry the tortilla strips until golden
Drain on paper towels and season with popcorn salt or regular salt
Sprinkle the tortilla strips over the salad & serve
YIELD: 12 SERVINGS
POTATO CASSAROLE (#17)
· #2 Hash browns-defrost
· 1can cream of chicken soup
· 1 small sour cream (8 oz)
· 1 cup grated sharp cheddar
· ¼ cup melted butter
· salt & pepper to taste
Bake at 350 degrees for 45 minutes
YIELD: 10-12 SERVINGS
PEAS CONTINENTAL(#18)
· 1 Tb butter
· 2 Tb minced onion
· 1/8 tsp salt
· 1 pkg (10 oz) frozen peas, cooked & drained
· 1 can (2 oz) mushroom stems & pieces, drained
· dash pepper
· 1/8 tsp nutmeg
· dash of marjoram
· 1 Tb sherry wine
Melt butter in skillet & cook onions until soft
Add remaining ingredients
Mix & heat thoroughly
YIELD: 4 SERVINGS
PANCAKES (#19)
· 2 cups mix
· 1 cup milk
· 2 eggs
YIELD: 14 pancakes
SALAD TOPPED FLATBREAD (#20)
· 1 can (10 oz) Pillsbury refrigerated Pizza Crust
· ½ cup Ragu Pizza Quick Sauce
· 1 ½ cups (6 oz) Sargento Salad Creations with Monterey Jack & Cheddar Cheeses, divided
· 3 cups mixed torn salad greens
· 1 cup yellow bell pepper OR salad bar mixed bell peppers, diced
· ½ cup (26) Hormel Pepperoni Slices, quartered
· ¼ cup calamata OR ripe olives, halved & pitted
· ¼ cup Caesar OR Italian salad dressing
425 degree oven, large cookie sheet, Prep time: 10 minutes
Preheat oven to 425 degrees. Lightly grease a large cookie sheet.
1) Unroll dough; press into a 10 x 12" rectangle. Cut into four 5 x6" rectangles;
a. Spread each rectangle with 2 TBs pizza sauce to within ½ " of edges
b. Top each with ¼ cup of cheese
c. Bake for 12-14 minutes or until golden brown
2) Meanwhile, in a large bowl, combine salad greens, bell pepper, pepperoni, olives & salad dressing. Toss well
3) Arrange flatbread on four dinner plates.
4) Top with salad
YIELD: 4 SERVINGS
SALSA (#21)
· 1 RIPE MANGO
· 1 RED TOMATO
· 3 SQUEEZES LEMON
· 1 FRESH CHOPPED CILANTRO
· 1 GARLIC CLOVE
· 1 T (? TABLE/TEA?) OLIVE OIL
SMOKESTACK'S CHEESY CORN BAKE (#22)
· 2 Tbs butter or margarine
· 4 tsp all-purpose flour
· 1/8 tsp garlic powder
· ¾ cup milk
· 1 ½ cups (6 oz) shredded sharp American cheese
· 1 pkg (3 oz) cream cheese, cut into cubes
· 1 pkgs (10 oz) frozen whole-kernel corn, thawed
· 3 oz ham, cooked & diced
OVEN @ 350, NEED: 2 QT CASSEROLE & PATIENCE
In a large saucepan, melt butter or margarine
Stir in flour & garlic powder
Add milk, all at once..not drops, no dribbles-not even in plops!
Cook over medium heat, stirring constantly (god, that's boring!) until mixture is thickened and bubbly
Cook, stirring, over low heat, until cheese melts
Stir in corn & ham
Pour into a 2-quart casserole
Bake at 350 degrees for 45 minutes or until heated through
YIELD: 10-12 SERVINGS
SWEET & SOUR BEAN SALAD (#23)
· 5 slices bacon
· 1 ½ Tbs. Flour
· 4 ½ Tbs sugar
· 1 ½ tsp. Salt
· 1/8 tsp pepper
· ¾ cup water
· 1/3 cup cider vinegar
· 1 pkg (10 oz) frozen cut green beans, cooked & drained
· 1 pkg (10 oz) frozen cut yellow beans, ditto
· ¾ cup sliced onion
· 1can kidney beans, drained
Cut bacon into small pieces and fry until crisp
Drain, reserving about 3 Tb bacon drippings
Add flour, sugar, salt, and pepper and blend well
Add water, vinegar
Stir & cook until thickened
Add bacon and remaining ingredients
Toss lightly and serve warm
YIELD: 6-8 SERVINGS
"THE" BROCCOLI SALAD (#24)
· 1# Bacon
· 3 Bunches Broccoli
· ½ C Cranraisins
· ½ C Sunflower seeds
· 1 mild Onion
· ½ C Mayonaise
· ½ C Sugar
· 2 tsp Cider Vinegar
Fry bacon crisp and crumble, combine broccoli, cranraisins, seeds and onion.
Stir togther mayo, sugar and vinegar and blend in with broccoli and bacon. Chill.
YEILD: 10-12 SERVINGS
MARINADE for PORK TENDERLOIN (#25)
· ½ C Oil
· ½ C soy or teriyatki sauce
· ½ C orange juice concentrate from can
· 4 Garlic cloves
· 1 or 2 fingers of fresh ginger, minced
· Sprinkle, Chinese 5 spice
Marinade overnight.
YIELD: 2 cups
HASH BROWN CASSAROLE (# 26)
· 2# Frozen Hash Browns
· 1 C Cream Chicken Soup
· 8 oz. Sour Cream
· 1 C Chedder Cheese, shreaded
· ¼ C Butter melted
Mix all ingredients and place in greased 9 x 12 baking dish. Heat at 375 degrees for 30-45 min.
YEILD: 12-16 Servings
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