Good Eats

Artichoke Nibbles

Contributed by Maureen Feeney

Bake marinated artichoke hearts in a spicy cheese and custard mixture to make these highly acclaimed hors d’oeuvres.

2 jars (6 oz each) marinated artichoke hearts

1 small onion, finely chopped

1 clove garlic, minced or pressed

4 eggs

¼ cup fine dry bread crumbs

¼ teaspoon salt

¼ teaspoon each pepper, oregano leaves, and liquid hot pepper seasoning

2 cups (8 oz) shredded sharp cheddar cheese

2 table spoons minced parsley

Drain marinade from 1 jar of artichokes into a small frying pan. Drain other jar (reserve marinade for other uses). Chop all artichokes; set aside. Heat marinade in pan over medium heat; add onion and garlic and cook, stirring until onion is soft.

In a bowl, beat eggs with a fork. Stir in bread crumbs, salt, pepper, oregano, hot pepper seasoning, cheese, parsley, artichokes, and onion mixture. Turn into a greased 7 by 11-inch baking pan.

Bake, uncovered, in a 325-degree oven for 30 minutes or until set when lightly touched. Let cool in pan, then cut into 1-inch squares. Serve warm or at room-temperature. Or cover, refrigerate, and serve cold.

To reheat, bake, uncovered, in a 325-degree oven for 10 to 12 minutes or until heated thoroughly. Males about 6 dozen appetizers.

Celery Root Salad

Peggy White     March 2018 meeting
Dressing –
3 tablespoons low-fat buttermilk
1 tablespoon light mayonnaise (I used regular mayo)
2 teaspoons Dijon mustard
Salt and pepper to taste
Salad –
1 medium celery root, peeled, thinly sliced and cut into matchsticks
4 stalks celery, thinly sliced
2 cups celery leaves, coarsely chopped (I used whatever was in the celery bunch)
3/4 cup black ripe olives, sliced
1/4 cup green onions, thinly sliced and chopped
1 large Fuji apple, quartered, cored, and cut into matchsticks (or whatever variety of apple on hand)
1 large lemon, squeezed
1/3 cup fresh, flat leafed parsley
3 tablespoons toasted sliced almonds
Directions –
1. Toss the celery root and apple with lemon juice to prevent discoloration
2. In large serving bowl, toss together the celery root, celery, celery leaves, apple, parsley, olives and green onions.
3. In a small bowl, whisk together the buttermilk, mayonnaise and Dijon mustard. Season with salt and pepper.
4. Pour dressing over the salad and toss to lightly coat the vegetables and apple.
5. Serve immediately.

Spinach Appetizers

Contributed by Thelma Aleman (her sister Julie Elissiry’s recipe)

2 tablespoons butter
1 cup milk
3 eggs
1 cup flour
1 teaspoon baking power
1 teaspoon salt
4 cups shreded Monterrey Jack
2 packs (10 oz each) frozen chopped spinach thawed and well drained
1/2 diced red bell pepper (1 medium)

Pre-heat oven @ 350F  and melt butter in a Pyrex 13″x 9″ pan.
Beat milk, eggs, flour, baking power and salt in a medium bowl, until well blended,
Stir in spinach, cheese and bell pepper, mix well. Spread in melted butter dish.
Bake 40-45 minutes, let stand.
I always bake it the night before, and next day I cut it (2 to 4 doz).
Watch after 30 min. do not brown too much!
Warm or room temp. is OK.


March 2017

Cranberry Oat Grout Salad

Contributed by Judy Althoff

1 cup whole oat groats

1/2 cup wild rice or forbidden wild rice

2/3 cup toasted chopped pecans

3/4 cup dried cranberries

1/2 cup green onions, chopped

3 Tbs lemon juice

1 Tbs honey

1 Tbs Dijon mustard

1/2 tsp each salt & pepper

Cook oat groats in 3 cups water approx. 35 minutes until tender but chewy. Cook wild rice in 1 cup water approx. 45 minutes. Drain excess water from both and add to large bowl. Combine lemon juice, honey, mustard, salt & pepper and add to grains. Stir in pecans, cranberries, parsley & green onions.

All in One Chicken

Contributed by Michele Martorell

1 lb. sweet Italian sausage, cut into 1-in piecces

2 bell peppers (1 red & 1 yellow), cut into thin strips

1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks

1 sweet onion, thickly sliced

5 cloves garlic, coarsely chopped

1/2 tsp. salt

1/2 tsp. black pepper

1 (15 oz.) can sliced white potatoes, drained or fresh sliced potatoes

1/4 lb. sliced mushrooms, sauteed

1/4 cup fresh chopped parsley

  1.  In a Dutch oven or soup pot over medium-high heat, cook sausage and bell peppers 10 minutes, or until browned, stirring occasionally.
  2. Add the chicken, onion, garlic, salt, and black pepper. cook 8-10 minutes, or until chicken is no longer pink, stirring occasionally.
  3. Stir in the potatoes, mushrooms, and parsley. Reduce heat to low, cover, and simmer 5-7 minutes, or until the mushrooms are tender and the potatoes are heated through.

April 2017

Strawberry Spinach Salad

Contributed by Debbie Kumpel

1 bunch fresh spinach, washed and dried

1 pint strawberries, washed and hulled

Tear spinach, slice strawberries.

Before serving, toss salad with dressing.

Special Dressing

1/2 cup sugar

2 T. sesame seeds or 1 tsp sesame oil

1 T. poppy seeds (optional)

1 1/2 tsp. minced onion

1/4 tsp. Worcestershire sauce

1/4 tsp. paprika

1/2 cup Vegetable oil

1/4 c. white or red wine vinegar


I ran all of this dressing in my Bullet so it gets thick when mixing.

The dressing is what makes this salad.  Enjoy!


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