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Marvin's Recipes
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| Unit 193 | Henderson Club | Marv's Recipes |
Appetizer
Tomato Pie
| Crust for 9-inch pie, pricked with fork and baked 15 minutes bacon, fries and crumbled 7 medium Roma tomatoes 4 large green onions, cleaned and shredded in food processor. |
1/2 tsp thyme 1/2 tsp basil 1 1/2 cup shredded sharp cheddar cheese 1 1/2 cup mayonnaise |
Scalding tomatoes in boiling water for 15 seconds. Remove to ice water and remove skin. Slice, remove seeds and pulp, place on pate covered with paper towel to drain.
Place tomatoes in bottom of pie shell; sprinkle bacon on top; sprinkle onion of top of bacon; sprinkle thyme and basil on top. Spread with mayonnaise/cheese mixture to cover. Bake at 350 degrees for 30 minutes. Cook to medium heat and serve. Finger lickin' good!
Dips
Ricotta-Chutney Spread
| 16 oz. tub Ricotta Cheese 20 oz, pkg pistachio nuts, finely chopped |
8 oz. jar London Pub Major Grey chutney 1 box Triscuit cracker. |
Spread ricotta cheese on 10-inch serving plate. Top with chutney, spread thin, Sprinkle pistachio nuts on top.
Cucumber Dip
| 1 8-oz. pkg cream cheese, softened 2 medium cucumbers, 1 cup mayonnaise 3 Tblsp. finely chopped onion |
1/2 dried dill weed 1 tsp. hot pepper sauce 1 Tblsp. lemon juice 3 drops green food coloring |
Peeled and slice horizontally, then remove seeds. Finely shred in food processor. Transfer to heavy Pyrex 2-cup measuring cup; tilt and squeeze out the water
In a large mixing bow, beat cream cheese at low speed until smooth; blend in mayonnaise. Add onion, lemon juice, pepper sauce, dill weed and green food coloring, blending all ingredients.
Fold in shredded cucumbers. Roll into serving bowl. Cover and refrigerate overnight. Serve with potato chips.
Fruit Dip
| 8 oz. pkg cream cheese, softened 1 1/2 Tblsp Amaretto |
13-oz. jar Kraft Marshmallow Creme 1 1/2 Tbls honey |
Mix all ingredients together. Pour into serving dish; cover & refrigerate until ready to serve. Use strawberries, sliced bananas, apples and grapes for dipping. Have a server loaded with toothpicks for convenient dipping.
Toasted Pecan Butter Topping for Fruit
| 1 cup unsalted pecans, toasted 2 1/2 tsp canola oil 1/8 tsp. ground cinnamon |
1/8 tsp coarse salt 2 tsp. honey A few apples rinsed in lemon juice to prevent darkening |
Finely grind pecan with the salt in a good food processor. Add oil, honey & cinnamon. Puree, scraping down sides occasionally. Nut butter can be refrigerated in an airtight container for up to 1 week.
Peanut Dip
| 2 cups chopped unsalted roasted peanuts 1/4 tsp. finely grated lemon peel |
1/2 cup fat-free yogurt Dash of Morton Lite salt |
In a blender or food processor, combine peanuts, yogurt, lemon peel and salt. Process until smooth. Serve with fresh garden vegetables.
Sun-Dried Tomato & Cheese Dip
| 15-oz tub skim Ricotta Cheese 1/2 cup grated Parmesan cheese 2 Tbls dun-dried tomatoes |
1 Tblsp balsamic vinegar 1/2 tsp. Morton Lite Salt 2 Tblsp finely sliced green onions |
Place first five ingredients in food processor; blend until well blended. Transfer to serving bowl, fold in onions. Cover and refrigerate at least 2 hours before serving. Serve with fresh garden veggies.
Chunky Blue Cheese Dip
| 1 8-oz. pkg cream cheese, softened 1/2 tsp white pepper 1 cup (4 oz) crumbled blue cheese |
1/3 cup sour cream 1/4 tsp salt 1/3 cup minced chives |
In a small mixing bowl, beat cream cheese, sour cream, pepper and salt until smooth. Fold in blue cheese and chives.
Serve with apple or pear slices dipped in lemon juice to maintain their fresh look.
Vegetable Dip
Serve with a try of celery, soaked in ice water for 2-4 hours. Split down the middle and cut into 2-inch serving pieces for good dipping. May wish to add plum tomatoes and mini carrots to serve with this wonderful dip.
| 1 pkg (1 oz) Hidden Valley Ranch 4 oz. pkg. cream cheese, softened 2 Tbls. RealLemon Juice |
2 cups sour cream 1/2 cup mayonnaise 1 teaspoon Louisiana Hot Sauce |
Mix together cream cheese, sour cream, mayonnaise, lemon juice and hot sauce. Slow add the Hidden Valley Ranch and mix well. Refrigerate covered until ready to use.
Chipped Beef Dip
| 8 oz. pkg cream cheese, softened 2 small jars of Armour dried beef, chopped in the food processor 4 Tblsp butter |
16 oz. tub sour cream 1/4 cup finely chopped onion 1/2 tsp. garlic powder 1 cup finely chopped pecans |
Mix first four ingredients together and spoon into 1 9 1/2 x 9 1/2 baking dish. Evenly sprinkle top with garlic powder. Cover with pecans; slice butter thin and place evenly over top. Bake in preheated oven at 325 degrees on middle rack for 18-20 minutes. Remove to rack to cool slightly. Serve with tortilla chips.
Jalapeno Chicken Dip
Mary Jo Riddle, Madisonville
| 3 8-oz. pkgs cream cheese, softened 1/2 cup milk jalapena peppers, shredded 1 large can of chicken breast, shredded |
16 oz. jar mild salsa cheddar cheese Chips |
Mix all ingredients together, blend well. Roll out into baking dish. Bake at 350 degrees for 25-30 minutes. Remove from oven and cover with salsa. Sprinkle top with cheddar cheese. Return to oven; bake 5 minutes or until cheese is melted. Serve with chips for dipping.
Soups
Broccoli Soup
| 2 Tbls grated onion 1/2 cup butter 1/4 cup all-purpose flour 1 cup of milk 1 cup half & half |
2 cups chicken broth 1/2 tsp salt 1/8 tsp garlic powder 1/4 tsp. basil flakes. |
Sauté grated onion in skillet over medium heat. Add flour, milk, half & half, and chicken broth. (If you're on a healthy kick or watching calories, substitute 2 cups of 2% milk for whole milk and half & half.) Cook over medium heat until bubbly, stirring constantly. Stir in salt, garlic powder and basil.
Note: If garden-fresh broccoli isn't available, soak store bought broccoli in water overnight.
Desserts
Triple Fudge Cake
| 1 box Betty Crocker Super Moist Chocolate Fudge cake mix 1/2 cup sweetened condensed milk 1/2 cup virgin oil 1 tsp vanilla extract |
1 cup apple sauce 1 cup semi-sweet chocolate chips 2 large eggs, lightly beaten |
In a large mixing box, beat eggs, add virgin oil, condensed milk, vanilla extract and apple sauce. Fold in chocolate chips.
Pour into floured and greased 13x9-inch cake pan. Bake at 350 degrees for 40-45 minutes or until wooden toothpick inserted in center comes out clean. Remove from oven, place on rack to cool, then frost.
Double-crust Cherry Pie
| 4 cups unsweetened pitted tar cherries, fresh or frozen 1 1/4 cup sugar 2 Tblsp quick cooking tapicoa 2 Tblsp Gold Medal quick-mixing Wondra flour |
1/4 tsp. almond extract 1/8 tsp. salt 3 drop red food coloring 1 tsp lemon juice |
Thaw cherries if frozen; don't drain. In a mixing bowl, toss together all of the above ingredients. Let stand 30 minutes.
Roll out pasty to about 11 inches for a 9-inch pie. Place in pan, trim, leaving about 1-inch overhang.
Pour in cherry mixture. Dot top with 2 Tblsp unsalted butter.
Roll out another 11 inch pie crust; place on top; trim and crimp together. Vent top. Pat crimped edge light with knife. Spray edge with vegetable oil; sprinkle with sugar.
Place in pre-heated oven at 425 for 30 minutes. Reduce heat to 375 for about 20-30 minutes. If crust start to brown too much, cover with foil.
Cherry Cheese Pie
| 1 9-inch graham cracker crumb crust or baked pastry
shell 1 cup ReaLemon lemon juice 1 tsp vanilla extract |
1 8-oz. pkg. cream cheese, softened 1 14-oz. Eagle Brand sweetened condensed milk 1 21-oz. can cherry pie filling, chilled |
In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon juice and vanilla. Pour into pie crust. Chill 3 hours or until set. Stop with desired amount of pie filling before serving. Refrigerate leftover.
Chocolate Chip Pie
| 4 large eggs 1 cup all-purpose flour 1 cup granulated sugar 1 cup light brown sugar, firmly packed |
2 cups sweet cream butter (4 sticks), melted and
cooled 2 tsp. vanilla extract 2 cups semi-sweet chocolate chips 2 cups chopped macadamia nuts |
Preheat oven to 325°. In a large bowl, beat eggs well. Add flour slowly, mixing well; add sugars, mixing well; blend in butter; stir in chocolate chips and nuts. Bake 55-60 minutes. Cool on wire rack. YIELD: Three -9-inch pies. Eat one, freeze one, and give one to a friend.
Wigwam Peanut-butter Cream Pie
| 2 cups milk 1/2 tsp. salt 1/3 cup sugar 1/2 cup cold water 1 9-inch pre-baked pie shell |
3 Tblsp creamy peanut butter 1/2 stick sweet cream butter 4 Tblsp cornstarch 3 large egg yolks, beaten Optional: chopped Spanish redskin peanuts |
Bring the milk, salt, butter and sugar to a boil in a saucepan. Mix the cornstarch with water; when all the lumps have been dissolved, mix in the egg yolks. Pour into the boiling mixture. Remove the pan from the heat and whisk until thick and smooth. Now, whisk in the peanut butter. Cool the filling to room temperature, then pour into pie shell.
Cover and refrigerate until cold, then top with whipped cream and sprinkle top with chopped spanish red skin peanuts. Makes 6 to 8 servings.
Double Fudge Brownie
| 1 box Duncan Hines Double Fudge Chocolate Brownie mix 2 large eggs 1/4 cup olive oil 1/3 cup water 1 tsp vanilla extract 3.4 cup coarsely chopped English walnuts |
Topping:
8 oz. pkg cream cheese, softened |
Brownies: Lightly beat eggs; add water, oil & vanilla; mix well. Fold in brownie mix; fold in nuts. Lightly grease bottom of 7x11x2 1/4" baking dish; pour brownie mix into baking dish.
Topping: Mix cream cheese, eggs, & vanilla; add powdered sugar; mix well. Pour over brownie mix. Bake at 350 degrees for 55 minutes. Remove to rack to cool. Cut into small squares & serve.
Strawberry Trifle - for Diabetics
| large angel food cake 2 1-oz. pkgs Jell-o sugar-free instant vanilla pudding 3 pkts Equal or Sweet 'n Low 1 tsp Molly McButter 4 cups skim milk |
1 lb. fresh strawberries 12 oz. tub Cool Whip Light Polaner's all-fruit strawberry spread 1 tsp vanilla extract 4 tblsp sherry |
Trim crust from angel food cake and cut up into small pieces. Place in bottom of trifle bowl. Sprinkle with sherry. Spread 1/2 the pudding mix over this. Cover pudding with 1/2 the cool Whip. Cover with sliced strawberries. Slide a few slides of strawberries down the side of the trifle bowl. Spread Polaner's Strawberry spread over remaining slices of angel food cake. Place in bowl, spread side down. Sprinkle cake with 2 tblsp sherry. Cover with remaining pudding. Spread remaining Cool Whip. Cover top with slide strawberries. Place slices down sides of trifle bowl. Refrigerate until ready to serve.
Oatmeal Chunkies - Makes
6 Dozen
Mynique
Davidson', 1st place at Kentucky State Fair
| 2 cups all-purpose flour 1 tsp baking powder 1 cup margarine (room temperature) 1 cup granulated sugar 1 tsp vanilla extract 1 cup white chocolate morsels |
1 tsp. baking soda 1/4 tsp salt 1 cup firmly packed light brown sugar 2 large eggs 2 cups quick cooking oats 1 cup chopped macadamia nuts |
Preheat oven to 375 degrees.
Sift together flour, baking soda, baking powder, and salt in a large mixing bowl. In a separate bowl, cream together margarine and sugars until light and fluffy. Beat in eggs and vanilla. Mix in sifted ingredients, one-third at a time. Stir in morsels and nuts.
Drop dough by rounded teaspoons, 2 inches apart, on a cookie sheet lined with parchment paper. Bake for 12 minutes or until lightly browned on top. If using an air-base cookie sheet, bake an extra two minutes. Let the cookies cool on the baking sheet 1 minutes, then transfer to a cooling rack.