Recipes by Request
Member's Favorites!
Italian Sausage and Tortellini Soup Recipe from Yuriko Zoller
(Click here to download & print)
Served at Quilt Show Luncheon 2018
¾ – 1 lbs. Italian sausage (hot or mild) or Turkey Sausage--Remove from casing before cooking
1 can (14 ½ oz.) Diced Tomatoes with Basil, Garlic & Oregano
1 pkg (9 oz.) fresh or frozen cheese tortellini
1 can (14 oz.) beef broth
1 cup water
1 tsp. Oregano
1 tsp. Basil
¼ tsp. Hot pepper
1 Tbsp. Garlic
1 small onion chopped
1 can French cut green beans (optional)/ cut green beans
2 green onions, sliced
Fresh grated Parmesan cheese
Brown sausage & drain fat. Add remaining ingredients, except beans, tortellini, green onions & cheese. Bring to a boil. Add tortellini, cover, reduce heat and simmer until pasta is nearly done. Add beans and simmer until heated through. Sprinkle with finely sliced green onions & grated fresh Parmesan cheese, and serve. Makes 4 generous servings.
For the crock pot version: Brown sausage & drain fat using paper towels. Put remaining ingredients, except beans, tortellini, scallions and cheese in crock pot. Cook on low 4 – 5 hours. Turn crackpot to high, add tortellini and beans. Continue cooking until tortellini is tender. Serve with sprinkling of scallions and cheese. Makes 4 generous servings
(Click here to download & print)
Served at Quilt Show Luncheon 2018
¾ – 1 lbs. Italian sausage (hot or mild) or Turkey Sausage--Remove from casing before cooking
1 can (14 ½ oz.) Diced Tomatoes with Basil, Garlic & Oregano
1 pkg (9 oz.) fresh or frozen cheese tortellini
1 can (14 oz.) beef broth
1 cup water
1 tsp. Oregano
1 tsp. Basil
¼ tsp. Hot pepper
1 Tbsp. Garlic
1 small onion chopped
1 can French cut green beans (optional)/ cut green beans
2 green onions, sliced
Fresh grated Parmesan cheese
Brown sausage & drain fat. Add remaining ingredients, except beans, tortellini, green onions & cheese. Bring to a boil. Add tortellini, cover, reduce heat and simmer until pasta is nearly done. Add beans and simmer until heated through. Sprinkle with finely sliced green onions & grated fresh Parmesan cheese, and serve. Makes 4 generous servings.
For the crock pot version: Brown sausage & drain fat using paper towels. Put remaining ingredients, except beans, tortellini, scallions and cheese in crock pot. Cook on low 4 – 5 hours. Turn crackpot to high, add tortellini and beans. Continue cooking until tortellini is tender. Serve with sprinkling of scallions and cheese. Makes 4 generous servings
Slush Punch from Dianne Winslow
(Click here to download & print)
Served at Aloha Luncheon at Methodist Church with Forest Lakes Piecemakers August 2018
6 oz. frozen orange juice concentrate
6 oz. frozen lemonade concentrate
1 qt canned pineapple juice
3 c sugar
6 c water
5 mashed ripe bananas
2 two-liter bottles chilled lemon-lime soda (to reconstitute)
Mix first six ingredients together, divide in half and freeze into two portions. Take each portion out of the freezer at least an hour before needed and reconstitute in punchbowl using 2 liters of chilled soda per portion.
Also makes a great slushy on a hot day. Just partially thaw about a cup (don’t reconstitute with soda) but instead mix with some crushed ice in a blender.
(Click here to download & print)
Served at Aloha Luncheon at Methodist Church with Forest Lakes Piecemakers August 2018
6 oz. frozen orange juice concentrate
6 oz. frozen lemonade concentrate
1 qt canned pineapple juice
3 c sugar
6 c water
5 mashed ripe bananas
2 two-liter bottles chilled lemon-lime soda (to reconstitute)
Mix first six ingredients together, divide in half and freeze into two portions. Take each portion out of the freezer at least an hour before needed and reconstitute in punchbowl using 2 liters of chilled soda per portion.
Also makes a great slushy on a hot day. Just partially thaw about a cup (don’t reconstitute with soda) but instead mix with some crushed ice in a blender.
Chickpea Salad from Marilyn Giblin
(click here to download and print)
Servings: 6 as a side salad
For Dressing:
(click here to download and print)
Servings: 6 as a side salad
For Dressing:
- 3 Tbsp extra virgin olive oil
- 3 Tbsp lemon juice, from 1 large lemon
- 1 garlic clove, pressed or minced
- 1/2 tsp sea salt, or to taste
- 1/8 tsp black pepper
- 1 1/2 cups cherry tomatoes, halved
- 1 English Cucumber, halved and sliced
- 15 oz chickpeas, or garbanzo beans, drained, rinsed
- 1/2 medium red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 4 oz feta cheese, diced
- Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
- Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.
Creamy Crockpot White Chicken Chili from Nikki Woley
(click here to download and print)
Creamy Crockpot White Chicken Chili This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it's the perfect companion on a chilly night!
6 servings
155kcal
The Chunky Chef
Ingredients
1 lb boneless skinless chicken breasts
1 yellow onion
2 cloves garlic
24 oz. chicken broth
2 15oz cans great Northern beans
2 4oz cans diced green chiles
1 15oz can whole kernel corn
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro
4 oz reduced fat cream cheese
1/4 cup half and half
TOPPINGS:
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese
Instructions
Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
(click here to download and print)
Creamy Crockpot White Chicken Chili This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it's the perfect companion on a chilly night!
6 servings
155kcal
The Chunky Chef
Ingredients
1 lb boneless skinless chicken breasts
1 yellow onion
2 cloves garlic
24 oz. chicken broth
2 15oz cans great Northern beans
2 4oz cans diced green chiles
1 15oz can whole kernel corn
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro
4 oz reduced fat cream cheese
1/4 cup half and half
TOPPINGS:
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese
Instructions
Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
Please submit website comments or suggestions by using these links to email Marilyn G