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Heloise's Olive-Nut Sandwich Spread |
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Heloise's Olive-Nut Sandwich Spread
8 ounces softened cream cheese (regular or low-fat)
½ cup mayonnaise (or low fat mayo)
½ cup chopped pecans or walnuts
**1 cup sliced salad olives (See NOTE)
2 tablespoons juice from the olive jar
Dash of pepper (but no salt!)
Mix all ingredients well. This spread will keep in the fridge for weeks.
**NOTE: The jar will say "salad olives" and is filled with bits and pieces of olives and pimentos.
This is a great "spread" for finger sandwiches. Try it! Vicki
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Coconut Cream Pie
Crust:
2 cups Lorna Doone shortbread, cookies, ground
1¼ cups sweetened flaked coconut
¼ cup butter, melted
Filling:
1 cup whole milk
5 tablespoons cornstarch
1 cup heavy cream
1 cup well-stirred canned Coco Lopez cream of coconut
2 eggs, lightly beaten
½ teaspoon coconut extract
Topping:
1 cup chilled heavy cream
¼ cup sour cream
Directions:
Preheat oven to 350 degrees, Combine cookie crumbs, coconut and butter in a food processor and pulse until the coconut is finely ground. Press evenly onto the bottom and up the side of a 9-inch pan. Bake about 15 minutes or until the crust is golden brown. Allow to cool. Filling: Stir together milk and cornstarch until well blended.
Bring heavy cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally. Whisk cornstarch mixture; add it to the cream, whisking constantly. Bring to a boil as you stir.
Mix ¼ cup of the hot custard into the eggs, beat well. Beat the eggs into the pan of custard. Remove from heat, and stir in extract. Pour custard into cooled crust. Allow to cool and set before topping.
Topping: Beat together cream and pour cream with mixer. Spread cream pie. Sprinkle with toasted coconut
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Pat's Black Bean Soup
Ingredients:
1 can black beans plus 2 cups water or
(* 1 cup dried beans, cooked according to directions, undrained)
1 tsp. olive oil
¼ cup chopped fresh onion
1 shake onion powder
1 shake onion flakes
1 tsp. garlic, minced
1 shake garlic powder
1 shake garlic flakes
½ to 1 cup chicken broth
7 tsp. ground cumin
7 tsp. Italian seasoning or ¼ tsp dried oregano
1 can chopped tomatoes
¼ cup chopped bell pepper
½ tsp. ground pepper
1 shake bacon bits
1 bay leaf
Directions:
Let ingredients simmer for about 10 minutes, then turn heat off; let sit for about 5 minutes; next bring to a boil; turn heat back down to a low simmer; let simmer for about 30 minutes. Serve with Italian bread buttered and toasted.
*If dried beans are used, soak in 3 cups of water overnight in the refrigerator. (8 hrs. at least) After soaking, simmer covered about 3 hours or until tender; when done, add 1 tsp. salt, and gently simmer an additional 15-30 min.
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Hot Feta Artichoke Dip
1 (14 oz.) can of artichoke hearts, drained and chopped
1 cup crumbled feta cheese
1 cup of mayo
½ cup (2 oz.) shredded parmesan cheese
1 (4 oz.) jar diced pimientos, drained
1 garlic clove, minced
2 tbsp. chopped fresh tomato
2 tbsp. sliced green onions
***optional: add crab meat
Preheat oven 3500. Combine artichokes, feta, mayo, parmesan cheese, pimientos, garlic in a bowl. Spread mixture in 9 inch baking dish and bake for 20-25 min or until light brown. Sprinkle with tomato & green onions.
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White Chili
This delicious and easy White Chili is the perfect meal
for the entire family, especially on a cold winter night.
Serve up a hot meal in less than thirty minutes!
Ingredients
2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ½ teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese
Directions
Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.
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