Kopanisti

Feta cheese whips up into a smooth, creamy spread when blended with olive oil in the food processor. The Greeks like to flavor it with garlic, mint and pickled peppers to make a piquant dip for pita bread. Serve it with radishes and cucumber spears for dipping, too.

Ingredients:

• 1/2 lb. Greek or French feta cheese
• 3 Tbs. extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 1 Tbs. minced fresh mint or 1 tsp. crumbled
  dried mint
• 1/4 tsp. red pepper flakes, plus more as needed
• 6 Italian peperoncini (pickled green peppers),
  chopped, plus more as needed

Directions:

In a food processor, combine the cheese, olive oil, garlic, mint, the 1/4 tsp. red pepper flakes and the 6 chopped peperoncini and process until smooth. Taste and add more red pepper flakes or peperoncini, if needed. Transfer to a serving bowl. Makes 1 1/2 cups; serves 4.

from http://www.williams-sonoma.com/recipe/greek-feta-spread-kopanisti.html

Chicken Tortellini Soup Kathy Williams

9 oz. pkg frozen cut broccoli, thawed
6 c. water
3 (103/4 oz. cans condensed chicken broth
103/4 oz. can condensed cream of chicken soup
2 c. cubed cooked chicken
1 c. choped onions
1 c. sliced carrots
2 garlic cloves, minced
1/2 t. basil leaves
1/2 t. oregano leaves
7 oz. pkg cheese tortellini
grated parmesan cheese

In large saucepot, combine water, chicken broth, soup, chicken, onions, carrots garlic, basil and oregano.  Bring to a boil.  Add tortellini; simmer, uncovered for 30 minutes.  Add broccoli;simmer for 5 to l0 mjinutes until broccoli is tender.  Serve with parmesan cheese.  Makes 10 servings.

Lemon Bread/Cake

4 eggs
1 c. water
1/2 c. oil
1 lemon cake mix
1 instant lemon pudding
1/4 c. poppy seeds

Mix all ingredients 4 minutes.  Bake 40-45 minutes at 300 degrees.  Makes 2 large/6 small loaves or a  bundt cake.

Sandy's Salsa -- Sheila

16 tomatoes, peeled and quartered
2. cups white vinegar
6 t. salt
6 t. garlic salt
4 t. black pepper
4 T. corn starch
12 oz. can tomato paste
2 green pepper
2 red peppers
1 jalapeno pepper, mild
4 large onions

Chop everything.  Cook in pot until veggies are soft.  Blend for a few seconds in blender.  Pour into jars and cold pack for 20 minutes to seal

Grandma Gilbert's Caramels --- Sheila

1 cube butter
1 1/2 c. light corn syrup
1 t. vanilla
2 c. sugar
2 c. whipping cream

In a heavy saucepan melt butter and mix in sugar, corn syrup and 1 c. cream.  Cook and stir over medium high heat to boiling.  Slowly pour and stir in the rest of the cream.  Heat to 244 degrees or firm ball stage.  Remove and add vanilla.  Pour into buttered 9 x 13 pan.  Allow to cool and cut into squares.

Aurilla's Caramel Popcorn -- Sheila

2 cups butter
3/4 c. Karo syrup
2 c. brown sugar
Bring to a boil and boil for about 1-2 minutes and then add:

1/2 t. cream of tartar
1/ t. soda
3 t. vanilla

Pour over large bowl of popcorn.  Add nuts if desired.

Fruit Cobbler -- Sheila

 Pour 1/2 c. melted butter into baking dish.  Mix together:

1 c. flour
1 c. sugar
1/2 t. baking soda

1 c. milk


Pour mixture over butter.  Do not stir.  Pour 3 cups fruit on top.  Do not stir.  Pour 1 c. sugar over fruit.  Bake 350 for 35 minutes or until brown.

Apple Crisp -- Sheila

6-8 large apples (combo of sweet and sour)
2/3 c. brown sugar
2 t. cinnamon
1/2 t. nutmeg
2-4 t. water
Peel and slice apples and put in 9 x 13 pan

Mix
1 c. flour
1 c. oatmeal
1 c. brown sugar (or 1/2 c)
Mix in softened 1 cube butter

Crumble over apples.  Bake covered at 350 for 1 hour.  Uncover last 15 minutes

Pappardelle Primavera (big noodles)

1 t. olive oil
1 large onion, chopped
8 oz fresh green beans, trimmed
2 large carrots, diced
1 pkg. frozen broccoli florets, thawed
1 c. frozen peas, thawed
3 c. Prego Heart Smart Roasted Red Pepper Italian Sauce
2 pkg. (8 oz each) Pappardelle pasta, cooked and drained
1/4 c. fresh basil, cut into strips

Heat the oil in a 12 inch skillet over med heat.  Add onion, beans and carrots and cook for abt. 5 minutes or until veges are tender-crisp.  Stir the broccoli, peas and sauce in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the vegetables are tender.  Toss the vegetable mix with the pasta.  Sprinkle with the basil.  For a thinner consistency, stir 1/4 c. pasta cooking water into the sauce.

Savory Pork chops with carmelized onion

4 pork rib chops
cajun seasoning
ground pepper
4 c. sweet onions, chopped
2 T. olive oil
1 T. brown sugar
2 T. balsamic vinegar
1 T. lemon juice
1/4 t. salt
1/4 t. pepper

Sprinkle pork chops with canjun seasoning and pepper.  Grill or saute in olive oil over medium heat for 8 minutes on each side.  Serve with caramelized onions.  (Cook onion in hot olive oil in a large skillet over medium heat. stirring often, 10 to 12 minutes or until golden.  Sprinkle with sugar and cook 2 minutes more.  Add vinegar and next three ingredients and cook 2 minutes longer.  Serve warm or cold.)  

Walnut Crusted Pork Chops or Chicken Breasts

bread crumbs
1/3 c. walnuts
2 T. Parmesan cheese
coarse salt
fresh ground black pepper
mayo or 1 large egg white
4-6 boneless, skinless chicken breasts (thin sliced) or 4-6 boneless pork chops

Mix bread crumbs, walnuts, and Parmesan cheese in food processor or blender. Set aside in bag or bowl.  Salt and pepper chicken or chops and dip into mayo or egg whites (letting excess drip off) and then cover with crumbs.  In a large nonstick ovenproof skillet, heat oil over medium heat.  Add covered meat and cook until lightly browned.  Carefully turn meat over and brown on both sides.  Bake for 8 to 12 minutes (or more until done).  Serve with lemon slices and a salad.

Bob's Red Mill Vegetable Soup

Stir one part Bob's Red Mill Vege Soup Mix into four parts water.  Add salt and other seasonings to taste and simmer for about one hour or until ingredients are soft.  Meat and/or additional vegetables can be added as desired.

Creamy Vege Soup

1 Part Bob's Red Mill Vege Soup Mix
3 parts Water

Simmer 1/2 hour.  Add cut-up carrots, celery, and onion.  Continue cooking 1/2 hour or until soft.  Cool enough to blend.  Blend until smooth.  Add one part milk to 3 parts blended soup.  Season, warm to serving temperature.  Do not boil.

Emergency Radio Stations

During Emergencies -- tune to 1700 AM, Issaquah's new Radio Station

During an emergency, Issaquah's city and public-safety officials will post messages to 1700 A.M. In adition, 1700 AM will automatically swtich from its programming to the NOAA alert when necessary. Preset your radio to remember. Please keep a battery-powered radio available at all times, as well as extra batteries. In an emergency, you can also find info on:
Web site:

http://www.ci.issaquah.wa.us/ 

(if your computer works) -- ICTV Channel 21
Emergency Information Line: 425-837-3028
Official Emergency Radio Station -- 97.3 FM KIRO

Cream of Mushroom Soup

5 c. sliced fresh mushrooms
1 1/2 c. chicken broth
1/2 c. chopped onion
1/8 t. dried thyme
3 T. butter
3 T. all-purpose flour or corn starch
1/4 t. salt
1/4 t. ground black pepper
1 c. half and half

1.  In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.

2.  In blender or food processor, puree the mixture, leaving some chunks of vegetable in it.  Set aside.

3.  In the saucepan, melt the butter, whisk in the flour until smooth.  Add the salt and pepper, half and half and vegetable puree.  Stirring constantly, bring soup to a boil and cook until thickened.  Adjust seasonings to taste.

Pittsburgh Wedding Soup (Sandra)

PITTSBURGH WEDDING SOUP

If meatloaf mix isn't available, substitute 1 pound of 85 percent-lean ground beef. Serve with extra Parmesan cheese and a drizzle of extra-virgin olive oil.

Meatballs

• 2 slices hearty white sandwich bread, torn into pieces
• 1/2 cup milk
• 1 large egg yolk
• 1/2 cup grated Parmesan cheese
• 3 tablespoons chopped fresh parsley leaves
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1 pound meatloaf mix

Soup

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves , minced
• 1/4 teaspoon red pepper flakes
• 3 quarts low-sodium chicken broth
• 1 large head kale or swiss chard, stemmed, leaves chopped (Sandra uses spinach)
• 1 cup orzo (pasta)
• 3 tablespoons chopped fresh parsley leaves
• Salt and pepper

For the meatballs: Using potato masher, mash bread and milk in large bowl until smooth. Add remaining ingredients, except meatloaf mix, and mash to combine. Add meatloaf mix, and knead by hand until well combined. Form mixture into 1-inch meatballs (you should have about 55 meatballs) and arrange on rimmed baking sheet. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. (Meatballs can be made up to 24 hours in advance.)

For the soup: Heat oil in Dutch oven over medium-high heat until shimmering. Cook garlic and red pepper flakes until fragrant, about 30 seconds. Add broth and bring to boil. Stir in kale and simmer until softened, 10 to 15 minutes. Stir in meatballs and pasta, reduce heat to medium, and simmer until meatballs are cooked through and pasta is tender, about 10 minutes. Stir in parsley and salt and pepper to taste. Serve.

Note: Leftover soup can be refrigerated for up to 3 days.

Serves 6 to 8.

-- Cook's Country magazine

Read more: http://old.post-gazette.com/pg/07063/766117-107.stm#ixzz1pdQnDluN

Maple Syrup (Sandra's favorite)

3 1/2 c. sugar (white or combined brown sugar and white sugar)
2 T. corn syrup
1/2 c. brown sugar
2 c. water
1 t. vanilla flavoring
2 t. maple flavoring

Boil first 4 ingredients for ten minutes with lid on.  Let cool a little before adding flavorings.  I also make this the night before and it is thicker the next morning when I reheat it.

Buttermilk Syrup

1 c. buttermilk
2 cubes butter
1/2 t. soda
2 c. sugar
2 T. white Karo syrup

Heat and boil l minute in large pan.  (use a large pan)  Add 2 teaspoons vanilla.  I like to add cinnamon.  I also prefer to make it the night before.  It is thin and seems to thicken up overnight.  Reheat the next morning. 

Sandra's Pie Crust

2 1/4 c. flour
3/4 t. salt
2/3 c. butter-flavored shortening
8-10 T cold water

1.  In medium bowl, using a pastry blender, cut shortening into dry ingredients until lumps are about pea size.

2.  Sprinkle water, 1 T. at a time into a small amount of flour mixture.  Stir quickly, pushing moistened dough to side of bowl.  Turn bowl away from it and continue sprinkling water into mixture until all combined and dough sticks lightly together.

3.  Form into two balls and roll out one of them on a flour covered board or pastry cloth.

4.  Line a 9 inch pie plate with pastry, being careful not to stretch or tear pastry.  Trim.

5.  After filling, roll out the remaining pastry.  Lightly dampen the edge of the pastry in pan and carefully arrange top pastry over fruit.  Press firmly to dampened edge of bottom pastry.  Trim and crimp.  Cut vent holes with sharp knife.

Brussels Sprouts with Bacon and Raisins

1 t. olive oil
2 thick slices bacon
4 c. brussels sprouts (about 1 lb.) trimmed, halved
kosher salt and freshly ground black pepper
1/4 c. golden raisins
1 medium shallot, finely chopped
1 T. unsalted butter
1/2 c. low-salt chicken broth
2 T. apple cider vinegar

Heat oil in a large heavy skillet over medium heat.  Add bacon and cook, turning occasionally, until crisp, abt 5 minutes.  Using tongs, transfer bacon to paper towels to drain.  Let cool.  Coarsely crumble.

While bacon cooks, add brussels sprouts to drippings in skillet; season with salt and pepper.  Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes.  Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft about 3 minutes.  Add broth to skillet; increase heat and bring to a boil, scraping up brown bits from bottom of pan.  Reduce heat to medium-low and simmer until broth has evaporated, 1 to 2 minutes.  Stir in vinegar and crumbled bacon.  Season to taste with salt and pepper.

Mini Puff Pancakes from Our Best Bites

Ingredients
3/4 cup flour
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons butter, melted
powdered sugar
Berry Sauce
6 large frozen or fresh strawberries
3 tablespoons berry jam
optional: sugar if needed, to taste

Instructions
Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees. While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth. Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter. But we’re going for quick and easy here so I just grab the spray. (If using cast iron pan, coat entire pan surface with butter). Fill muffin wells 3/4 full with batter. Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top. Remove puffs and place on plate or platter. Drizzle with melted butter and sprinkle with powdered sugar. Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.

Quick and Easy Berry Sauce
If using frozen berries, place berries and jam in a microwave-safe bowl and heat for about 1 minute. Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached. Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.
Yields about 24 mini muffin pancake puffs