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Vegetable Couscous

Vegetable Couscous

  Here's an easy recipe that you'll turn to again and again, because it's quick, it's fresh, and it's satisfying. You can eat it hot. Or you can eat it at room temperature, making it a great picnic dish.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.


Vegetable Couscous

1 (10-ounce) package couscous
2 cups chopped fresh tomatoes
1 (15-ounce) can garbanzo beans
1/2 cup chopped green bell pepper
1/2 cup chopped green onions

1 tablespoon chopped fresh oregano
1 teaspoon paprika
1 teaspoon olive oil
1 garlic clove, minced
1/4 cup grated Parmesan cheese

  Cook the couscous according to the package directions and set aside to keep hot. Combine the tomatoes, undrained garbanzo beans, green pepper, green onions, oregano, paprika, olive oil and garlic in a large saucepan. Bring to a boil, stirring frequently. Spoon the couscous into a serving bowl. Ladle the vegetable mixture over the couscous. Sprinkle the cheese over the top.

  Yield: 6 servings

Cream Puff Dessert

Cream Puff Dessert

  Light, not too sweet, yet sinfully delicious, this dessert is a sure crowd pleaser and a great take-along to a family get-together. We used real whipped cream on our dessert. Once we took the Easter photo, the entire 9" x 13" pan of yumminess disappeared in a wink of an eye. Rave reviews followed.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.


Cream Puff Dessert

1 cup water
1/2 cup (1 stick) butter or margarine
1 cup flour
4 eggs

1 (5.1-ounce) package vanilla instant pudding mix
3 cups milk
8 ounces cream cheese, softened
8 ounces whipped topping
Chocolate syrup

  Combine the water and butter in a medium saucepan. Bring to a boil and add the flour all at once, mixing vigorously until the mixture forms a ball. Remove from the heat. Add the eggs one at a time, beating vigorously after each addition until completely blended. Spread over the bottom of a lightly greased 9" x 13" baking pan. Bake at 400 degrees for 30 minutes. Let stand until completely cooled.

  Prepare the pudding mix with the milk in a large mixing bowl according to the package directions. Add the cream cheese and beat until blended. Spread the mixture over the baked crust. Spread the whipped topping over the pudding layer and drizzle chocolate syrup over the top. Chill until serving time.

  Yield: 12 - 15 servings

Sausage and Cabbage Stew

Sausage and Cabbage Stew

  Enjoy a quick version of a boiled dinner using timesaving sausage. Thicken the stew with a small amount of flour if desired, or serve with dumplings, and adapt the quantities or vegetable selections to suit your taste.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.


Sausage and Cabbage Stew

2 slices bacon, chopped
1 - 1/2 to 2 pounds kielbasa or other sausage
2 cups coarsely chopped onions
1 cup chopped celery
3 cups water

1/4 cup chopped fresh parsley
1 teaspoon peppercorns
5 carrots
5 potatoes
1 small head cabbage
Salt and ground pepper to taste

  Cook the bacon in a skillet until crisp. Remove the bacon and set aside. Cut the sausage into 1/4 inch slices. Sauté the sausage, onions and celery in the bacon drippings. Place the sausage mixture, bacon, water and parsley in a stockpot. Place the peppercorns in a tea ball or cheesecloth bag; add to stockpot. Cut the carrots, potatoes and cabbage into chunks of the desired size and add to the pot. Add the salt and pepper and mix well. Bring to a boil. Reduce the heat; simmer, covered, until the vegetables are tender. Remove and discard the peppercorns.

Yield: Variable

Lemon and Garlic Pasta with Shrimp

Lemon and Garlic Pasta with Shrimp Recipe

  Want an easy way to impress your sweetie on Valentine's Day or any day? This is the recipe for you. It goes together quickly, but yields great results. The lemon adds a wonderful freshness to this hot pasta dish. The leftovers (if there are any) are delicious cold for lunch the next day.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.


Lemon and Garlic Pasta with Shrimp

2 teaspoons minced garlic
1/4 cup olive oil
2 tablespoons butter
1 teaspoon grated lemon peel
1 to 2 T. fresh lemon juice
6 mushrooms, sliced

24 grape tomatoes, sliced in half
24 uncooked peeled shrimp
salt and pepper to taste
1/4 cup chopped fresh parsley or basil
8 ounces spaghetti, cooked, drained

  Sauté the garlic in a mixture of the olive oil and butter in a large skillet for 1 minute. Add the lemon peel and juice, mushrooms and tomatoes*. Sauté for 3 minutes. Add the shrimp and cook just until pink. Add salt and pepper, parsley and pasta and toss until well mixed. Serve immediately with grated Parmesan cheese.

*Note: For a firmer tomato, add later with shrimp.

Yield: 4 servings

Date Pudding with Brown Sugar Sauce

Date Pudding Recipe

  In Britain, "pudding" can refer to any dessert. Although this particular recipe calls for a loaf pan, we decided to bake it in the dome shape typical of traditional British Christmas pudding. The sauce adds another layer of sweetness to this date-nut bread.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Date Pudding with Brown Sugar Sauce

8 ounces pitted dates, chopped
1 cup boiling water
1 cup sugar
1/2 cup (1 stick) butter, softened
1 egg
2 cups flour

1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped nuts
Brown Sugar Sauce

  Place the dates in a small bowl. Add the boiling water and let stand until cool. Cream the sugar and butter in a mixing bowl until light and fluffy. Add the egg and mix well. Combine the flour, baking soda, baking powder and salt in a bowl and mix well. Add to the creamed mixture alternately with the date mixture, mixing well after each addition. Add the vanilla and the nuts and mix well. Pour the batter into a greased loaf pan.

  Bake at 350 degrees for 1 hour. Let the pudding stand for several minutes then invert onto a serving plate. Slice the pudding and serve the Brown Sugar Sauce hot or cold over the pudding slices.

  Yield: 8-10 servings

Brown Sugar Sauce

1 tablespoon butter
1 tablespoon flour
1 cup packed brown sugar

1 cup boiling water
1 egg, well beaten
1 teaspoon vanilla extract

   Melt the butter in a saucepan. Add the flour and brown sugar and blend well. Stir in the boiling water and cook until thickened, stirring constantly. Stir a small amount of the hot mixture into the beaten egg; stir the egg into the hot mixture and mix well. Remove from the heat and blend in the vanilla.

Butternut Squash Soup

Butternut Squash Soup Recipe

  Serve this velvety soup as a lovely beginning to a Thanksgiving or Christmas dinner.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Butternut Squash Soup

1 large butternut squash
1 onion, chopped
2 tablespoons butter

2 cups chicken broth
1 cup heavy cream
Salt, pepper and nutmeg to taste

   Peel the squash and cut into cubes. Sauté the onion in the butter in a large saucepan until tender. Add the chicken broth and mix well. Bring the mixture to a simmer. Add the squash. Simmer until the squash is tender. Process the squash mixture in a blender or food processor until smooth. Return to the saucepan and blend in the cream. Heat to serving temperature but do not boil. Season with salt, pepper and nutmeg. Ladle into soup bowls.

  Yield: 4-6 servings

Buttermilk Brownies

Tabbouleh

  Spreading the warm frosting over the warm brownies creates a layer of gooey goodness for a real chocolaty treat.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

 

Buttermilk Brownies

2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) margarine
1/4 cup baking cocoa

1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
Cocoa Buttermilk Frosting (below)

   Sift the sugar, flour, baking soda and salt into a large mixing bowl. Melt the margarine in a saucepan. Add the baking cocoa and water and blend well. Bring the mixture to a boil. Add to the dry ingredients and beat until well blended. Add the buttermilk, eggs and vanilla and beat until smooth. Pour into a greased 10" x 15" baking pan. Bake at 350 degrees for 25 minutes or until the brownies pull away from the sides of the pan. Spread the warm Cocoa Buttermilk Frosting over the warm brownies. Cool and cut into squares.

  Yield: 2 dozen

Cocoa Buttermilk Frosting

1/2 cup (1 stick) margarine
1/4 cup baking cocoa
6 tablespoons buttermilk
1 (1-pound) package confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Melt the margarine in a large saucepan. Add the baking cocoa and buttermilk and blend well. Bring to a boil, stirring frequently, and remove from the heat. Add the confectioners' sugar gradually, beating constantly. Beat in the vanilla. Stir in the walnuts.

Tabbouleh

Tabbouleh

  This is a perfect summer day side dish. It's fresh. It's healthy. And it can be toted to a picnic worry free, since there's no mayonnaise in the dressing.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

 

Tabbouleh

3/4 cup bulgur wheat
4 firm tomatoes, chopped
3 scallions, finely chopped
6 tablespoons fresh lemon juice

5 tablespoons extra-virgin olive oil
6 tablespoons chopped fresh parsley
1/4 c. chopped fresh mint
salt and pepper to taste

   Place the bulgur in a bowl. Cover with boiling water and let stand for one hour. Drain well and squeeze out excess water. Place the bulgur in a bowl and add the tomatoes and scallions. Combine the lemon juice, olive oil, parsley, mint, salt and pepper in a small bowl and mix well. Pour over the bulgur mixture and mix well. Refrigerate, covered, for several hours to overnight.

  Yield: 4 servings

Strawberry Delight

Strawberry Delight Dessert

  Here's a colorful way to satisfy a sweet tooth. Since you use frozen strawberries, you can serve this at any time of the year.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

 

Strawberry Delight

2 - 1/2 cups graham cracker crumbs
1/2 cup sugar
2/3 cup margarine, melted
2 (3-ounce) packages strawberry gelatin
2 cups boiling water
2 (10-ounce) packages frozen strawberries

12 ounces cream cheese, softened
9 ounces whipped topping
2 cups confectioners' sugar
1/2 cup chopped nuts
Whipped topping

   Combine the graham cracker crumbs, sugar and melted margarine in a bowl and mix well. Press the mixture evenly over the bottom of a 9" x 13" dish. Dissolve the gelatin in the boiling water in a large bowl. Add the frozen strawberries and stir until the strawberries thaw. Chill until partially set.

   Combine the cream cheese, 9 ounces whipped topping and confectioners' sugar in a mixing bowl and mix until well blended. Stir in the nuts. Spread the mixture over the crumb layer. Spoon the partially congealed strawberry mixture over the cream cheese layer. Chill until set. Top with additional whipped topping if desired. Cut into squares.

Yield: 12 -15 servings

Marinated Asparagus

Marinated Asparagus

  Here's a great take-along side dish that doesn't need to be heated. It's very easy to make and can be prepared in advance. And, by the way, it's absolutely delicious. You're sure to turn to this recipe again and again.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Marinated Asparagus

1-1/2 pounds fresh asparagus spears
1 green bell pepper, chopped
1 small bunch green onions with tops, chopped
1 rib celery, chopped
Paprika Dressing

Snap the tough ends from the asparagus. Place the asparagus in a steamer basket over boiling water. Steam, covered, for 6 to 8 minutes or just until tender-crisp. Drain well and place the warm asparagus, green pepper, green onions and celery in a large container with a lid.

Pour the Paprika Dressing over the vegetables. Chill, covered, for 4 hours or longer. Drain and place on a serving platter. Garnish with pimento strips.

Yield: 6 servings

Paprika Dressing

1/2 cup sugar
1/4 teaspoon paprika
1 teaspoon salt
1 small garlic clove, minced
1/2 cup red wine vinegar
3/4 cup vegetable oil

Combine the sugar, paprika, salt, garlic and vinegar in a small bowl and mix until the sugar dissolves. Add the oil in a fine stream, whisking until the mixture is well blended.



Shaker Baked Carrots

Shaker Carrots Recipe   Ginger adds a slight bit of a "kick" to this easy side dish. Add ½ cup of any leftover baked carrots to 3 cups hot cooked rice, kasha or barley for an interesting and colorful pilaf. The pilaf is great at room temperature, as well.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Shaker Baked Carrots

3 cups grated carrots
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground ginger
1 tablespoon brown sugar
3 tablespoons butter, melted

Combine the carrots, salt, pepper, ginger and brown sugar in a baking dish and toss lightly to mix. Drizzle the butter over the carrot mixture. Bake, covered, at 350 degrees for 30 minutes.

 Yield: 6 servings

Spiral Meatloaf

Spiral Meatloaf Recipe

  Make a humble meatloaf company-worthy by rolling and slicing it, showing layers of green spinach, red bell peppers and white mozzarella cheese.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.


Spiral Meat Loaf

1 pound extra lean ground beef
1-1/2 cups fresh bread crumbs
2 egg whites
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1 (6-oz) can mixed vegetable juice
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1 (10-oz) package frozen chopped spinach, thawed
1 teaspoon salt-free herb seasoning
4 ounces part skim mozzarella cheese
4 red bell peppers, roasted, peeled, or 6 jarred roasted red peppers
1 teaspoon salt free garlic herb seasoning

  Combine the ground beef, bread crumbs, egg whites, onion, celery, parsley, salt, pepper, vegetable juice, Worcestershire sauce and mustard in a bowl and mix well. Pat the mixture into a 10" x 14" rectangle on foil or waxed paper. Drain the spinach and squeeze to remove excess moisture. Spread the spinach over the ground beef rectangle. Sprinkle with the herb seasoning.

  Slice the mozzarella cheese thinly and arrange over the spinach. Seed the roasted peppers and cut into slices. Arrange a layer of peppers over the cheese. Sprinkle with the garlic-herb seasoning. Roll up as for a jelly roll from the short end. Place seam side down in a nonstick baking pan. Tent loosely with foil. Bake at 350 degrees for 35 minutes. Bake, uncovered, for 20 minutes longer or until the juices run clear. Let stand for 5 to 10 minutes before slicing.

Yield: 8 servings



Oreo Cheesecake

Oreo Cheesecake Recipe   

When the occasion calls for a special treat, try this Oreo Cheesecake recipe that looks so special when cut. It's light, creamy and, surprisingly, not super sweet.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Oreo Cheesecake

32 ounces cream cheese, softened
1-1/4 cups sugar
2 tablespoons flour
4 eggs, at room temperature
3 egg yolks, at room temperature

1/3 cup heavy cream
1 teaspoon vanilla extract
15 Oreo cookies
Oreo Crust
Sour Cream Topping

Beat the cream cheese in a mixing bowl with an electric mixer at medium speed until smooth and creamy. Add the sugar gradually, beating constantly. Beat for 3 minutes or until light and fluffy. Beat in the flour. Add the eggs and egg yolks and beat until smooth. Beat in the cream and vanilla. Chop the cookies to yield about 1-1/2 cups pieces. Pour half the cream cheese mixture into the Oreo Crust, sprinkle with the chopped cookies and add the remaining cream cheese mixture.

Place the springform pan on a baking sheet. Bake at 350 degrees for approximately 50 minutes. The edges should be set, and the center should jiggle slightly. Spread the Sour Cream Topping evenly over the cream cheese layer. Bake for 7 minutes. Remove to a wire rack and let stand until cooled to room temperature.

Refrigerate, covered, for several hours to 3 days. Loosen the cheesecake from the side of the pan and remove the side of the pan. Place on a serving plate. Garnish with whole Oreo cookies.

Yield: 10 to 12 servings

Oreo Crust

25 Oreo cookies
1/4 cup (1/2 stick) unsalted butter, melted

Process the cookies in a food processor until crushed to about 2-1/2 cups crumbs. Add the melted butter and process until well mixed. Press evenly over the bottom and 2/3 of the way up the side of a 9- or 10-inch springform pan. Refrigerate while preparing the filling.

Sour Cream Topping

2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract

Combine the sour cream, sugar and vanilla in a small bowl and blend well.


Black Bean Salsa

Black Bean Salsa Recipe    A healthy and delicious addition to your football-party fare, this black bean salsa will bring the fresh flavors of summer to you during the coldest months of the year. But don't wait for football season to give it a try. It's a quick and tasty choice the whole year through.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Black Bean Salsa

2 (15-ounce) cans black beans
1 (15-ounce) can whole kernel corn
2 large tomatoes
1 large avocado
1/4 cup lime juice
1/2 red onion, chopped

1/4 cup chopped fresh cilantro
2 tablespoons light olive oil
2 tablespoons red wine vinegar
1 teaspoon salt (optional)
1/2 teaspoon pepper
Hot pepper sauce to taste

 Drain the black beans, rinse and drain well. Place in a large bowl. Drain the corn and add to the beans. Seed the tomatoes and chop into small pieces. Add to the bowl. Peel and seed the avocado and chop into small pieces. Place the avocado in a small bowl, add the lime juice and mix gently to coat with the lime juice and prevent browning. Add the avocado with the lime juice to the bean mixture. Add the onion, cilantro, olive oil, vinegar, salt, pepper and hot pepper sauce to the bean mixture and mix gently. Refrigerate, covered, until serving time. Place the mixture in a serving bowl. Garnish with avocado slices dipped in lime or lemon juice. Serve with tortilla chips.

Yield: 18 - 20 servings


Rolled Oat Biscuits Recipe   Rolled Oat Biscuits

   You mustn't be fooled by the name. In Great Britain and Australia (where this recipe comes from), cookies are called biscuits. This recipe is actually for oatmeal/coconut bars that have the taste of caramel. They're super-fast to make and only have four ingredients, so if you want a sweet treat in a hurry, this is a great go-to-recipe.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

1-1/3 cups packed brown sugar
1 cup (2 sticks) butter or margarine
2-2/3 cups rolled oats
1-1/3 cups shredded coconut

   Grease an 8" x 11" baking pan and line with parchment paper. Combine the brown sugar and butter in a large saucepan over low heat. Heat until the margarine melts and the mixture is well blended, stirring occasionally. Remove from the heat. Add the oats and coconut and mix well.

   Press the mixture evenly into the prepared baking pan. Bake at 325 degrees for 20 to 30 minutes; watch carefully as the brown sugar may caramelize and burn very quickly. Cut into 2" x 3" bars while hot.

Yield: 16 servings


Sweet and Sour Cabbage

Sweet and Sour Cabbage Recipe

   Great color, great taste — and can be served hot or cold—what more could you ask for in a side dish, and a healthy one at that. Besides going wonderfully with a harvest supper, this cabbage dish would be perfect for a picnic or tailgate, because there's no mayonnaise involved that would require refrigeration. Dan, our maintenance man, said it would be a tasty addition to a sandwich.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Sweet and Sour Cabbage

1 large onion, chopped
1 tablespoon butter
1-1/4 pounds red cabbage, cored, chopped
1 apple, peeled, chopped

1/2 teaspoon salt
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 cup water

 Sauté the onion in the butter in a large skillet for 1 minute. Add the cabbage and apple and sauté for 5 minutes. Combine the salt, brown sugar, cider vinegar and water in a small bowl and mix well. Stir the mixture into the cabbage mixture and simmer, covered, for 30 minutes. Serve hot or cold.

Yield: 6 servings

Banana Cream Cake

Banana Cream Cake Recipe
   Banana-bread fans will love the flavor of this treat that's a great lunchbox snack for the kids or for you. It's moist and sweet and just perfect topped with cream-cheese frosting. You can carry this cake right in the baking pan to the guild potluck supper. You won't have to worry about what to do with the leftovers, because there won't be any!

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

   And carry your lunch in style using the Fly Away Eco-Friendly Bag shown! (Item# 2764)

Banana Cream Cake

1-1/2 cups sugar
1/2 cup (1 stick) butter, softened
2 eggs
3/4 cup sour cream
2 teaspoons vanilla extract
2 cups flour

1 teaspoon baking soda
1/4 teaspoon salt
2 large or 3 medium bananas, mashed
Cream Cheese Frosting (below)
1/2 cup chopped nuts (optional)

 Cream the sugar and butter in a mixing bowl until light and fluffy. Beat in the eggs. Add the sour cream and vanilla and beat until smooth. Mix the flour, baking soda and salt together. Add to the sour cream mixture alternately with the mashed bananas, mixing until well blended after each addition. Pour into a greased 10" x 15" baking pan. Bake at 350 degrees for 25 to 30 minutes or until brown and the top springs back when lightly touched. Let stand until cool. Spread the Cream Cheese Frosting over the top. Sprinkle with the nuts. Cut into pieces.

Yield: 4 dozen

Cream Cheese Frosting

3 ounces cream cheese, softened
6 tablespoons butter, softened
1 tablespoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar

Combine the cream cheese, butter, milk and vanilla in a mixing bowl and beat until well blended. Add the confectioners' sugar and beat until smooth and creamy.


Confetti Corn Salad

Confetti Corn Salad Recipe

   Evelyn mixed up this great salad in the midst of tomato season in New Hampshire. We wait all year for the precious summer days when tomatoes and corn (a perfect pairing) are at their peak. Make this salad with canned tomatoes and canned or frozen corn at any time of the year for a tasty side dish. Evelyn added even more flavor by using olive oil in place of vegetable oil.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Confetti Corn Salad

2 (12-ounce) cans whole kernel corn, drained
3 pounds fresh tomatoes, chopped, or 2 (16-ounce) cans diced tomatoes
4 large green bell peppers, chopped
4 medium onions, chopped
1/2 cup vinegar

1/2 cup vegetable oil
2 teaspoons salt
2 teaspoons pepper
2 teaspoons dry mustard
1 tablespoon celery seeds, or 1 cup chopped celery
Sugar to taste

 Combine the corn, tomatoes, green peppers and onions in a large bowl. Combine the vinegar, oil, salt, pepper, dry mustard, celery seeds and sugar in a small bowl and mix well. Pour over the vegetable mixture and mix gently. Refrigerate, covered, for several hours before serving.

Yield: 8 - 10 servings.

Mocha Chip Ice Cream

Mocha Chip Ice Cream Recipe

   Our (western-themed "KQ Corral") company outing was on a hot July day, so this cold, yummy treat was a real hit. If you've never made homemade ice cream, borrow an ice-cream maker, and try this fabulous recipe. We guarantee that you won't be disappointed!

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Mocha Chip Ice Cream

2 cups heavy cream
2 cups milks
1/4 cup instant coffee granules
4 eggs
1  3/4 cups sugar
1/2 (14-ounce) can sweetened condensed milk

1/4 teaspoon salt
1 (1-ounce) square unsweetened baking chocolate, grated
2 cups heavy cream
1 teaspoon vanilla extract
1 (1-ounce) square semisweet chocolate, grated

 Combine 2 cups heavy cream and milk in a saucepan and heat but do not boil. Remove from the heat and add the coffee granules and stir until completely dissolved. Beat the eggs with the sugar, condensed milk and salt in a medium mixing bowl. Stir a small amount of the hot mixture into the egg mixture and stir the egg mixture into the hot mixture.

Return the saucepan to medium heat. Add the unsweetened chocolate and cook to 176 degrees on a candy thermometer, stirring constantly. Remove from the heat and refrigerate until thoroughly chilled.

Pour the mixture into an ice cream freezer container. Add 2 cups heavy cream, vanilla and semisweet chocolate. Freeze according to the manufacturer's instructions.

Yield: 1 gallon

Chinese Chicken Noodle Salad

Chinese Chicken Noodle Salad Recipe

   What more could you ask for—easy, speedy, make-ahead, well balanced, low fat, and, best of all, delicious. This salad is a great choice for a summertime gathering.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Chinese Chicken Noodle Salad

4 ounces angel hair pasta
1 cup (1-inch pieces) green vegetable, such as asparagus, green beans, broccoli or snow peas
2 cups shredded cooked chicken
1/2 cup chopped red bell pepper
1/4 cup sliced green onions

1 medium cucumber, peeled, chopped
3 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
2 teaspoons sesame seeds, toasted
1 teaspoon dark sesame oil
1/4 teaspoon pepper

  Break the pasta into 5-inch lengths. Bring a pot of water to a boil. Add the pasta and cook for 2 minutes. Add the green vegetable pieces, return the water to a boil and cook for 1 minute. Drain, rinse with cold water and drain well. Combine the pasta mixture, chicken, red pepper, green onions and cucumber in a large bowl and toss to mix. Combine the soy sauce, rice vinegar, sesame seeds, sesame oil and pepper in a small bowl and mix well. Add to the pasta mixture and toss to mix. Refrigerate, covered, until serving time.

Yield: 4 servings


Strawberry Bread

Strawberry Bread RecipeRecipe from the Hungry Quilter

   The recipe below, which comes from the out-of-print Keepsake Quilting™ Cookbook, which was published as a charitable fund-raiser in 2001, calls for baking two loaves of quick bread with whole strawberries. We decided to chop up the strawberries and make just one loaf plus 12 muffins, baking the muffins about half as long as the loaf. Betsy S., who is quite the baker, used pastry tips and the strawberry cream cheese to turn the sweet muffins into pretty cupcakes. So, if you want a recipe that is great for breakfast, teatime or party time, this strawberry-bread recipe is just the thing.

Strawberry Bread

3 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon

1 teaspoon salt
4 eggs
1 cup vegetable oil
2 (10-ounce) packages frozen strawberries, thawed

  Combine the flour, sugar, baking soda, cinnamon and salt in a bowl and mix well. Beat the eggs in a mixing bowl. Add the oil and strawberries and mix well. Stir the flour mixture into the strawberry mixture gradually and mix well. Pour the batter into 2 greased loaf pans. Bake at 350 degrees for 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool the loaves in the pans on wire racks for 15 minutes. Turn the loaves onto wire racks to cool completely. Serve with strawberry cream cheese.

Yield: 2 loaves (12 servings)


Peaches and Cream Pie

Peaches and Cream Pie RecipeRecipe from the Hungry Quilter

   How do we describe this yummy concoction? It's a bit like cheesecake, but not as rich. It's fruity and creamy and "cakey" all at the same time. One thing's for certain- it's sure to be a hit as a Mother's Day dessert or anytime you want to serve a special treat that's easy to do.

  The recipe is from the out-of-print Keepsake Quilting Cookbook published as a charitable fund-raiser in 2001.

Peaches and Cream Pie

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (4 oz.) package vanilla pudding mix (not instant)
3 T. margarine, softened
1 egg, beaten

1/2 cup milk
1 (15 oz.) can sliced peaches
8 ounces cream cheese, softened
1/2 cup sugar
Cinnamon sugar to taste

 Mix the flour, baking powder, salt and pudding mix in a mixing bowl. Add the margarine, egg and milk and beat until well blended. Spread the mixture over the bottom and up the side of a greased 9 inch pie plate. Drain the peaches, reserving the juice. Arrange the peach slices in a decorative pattern in the prepared pie plate. Combine the cream cheese, sugar and 3 tablespoons of the reserved peach juice in a small mixing bowl and beat for 2 minutes or until smooth. Spoon over the peaches to within 1 inch of the edge. Sprinkle with cinnamon sugar. Bake at 350 degrees for 30 minutes. Serve warm or cold.

Yield: 6 servings

Onion Tart

Onion Tart RecipeRecipe from the Hungry Quilter

   Serve this onion tart warm or cool. It would be wonderful for a springtime brunch or as a party appetizer when cut into bite-size pieces. There are lots of onions, so be sure to use a large skillet.

  The recipe is from the out-of-print Keepsake Quilting Cookbook published as a charitable fund-raiser in 2001.

Onion Tart

3/4 cup (1-1/2 sticks) unsalted butter
5 large Spanish or Vidalia onions, thinly sliced
Salt and pepper to taste
8 ounces puff pastry, thawed

1 tablespoon whole grain mustard
4 egg yolks
1/3 cup heavy cream

Melt the butter in a large skillet over low heat. Add the onions and stir gently to coat. Cook, covered, for 10 minutes. Uncover, increase the heat to medium-high and cook for 25 minutes or until the onions are tender and light golden brown, stirring occasionally. Sprinkle with salt and pepper and set aside to cool.

Roll the puff pastry to a 1/8-inch thickness and fit into an 11-inch tart pan. Place foil over the pastry and place pie weights or dried beans evenly over the foil. Bake at 375 degrees for 25 minutes. Remove the foil with the weights.

Spread the mustard over the baked pastry. Beat the egg yolks with the cream in a large bowl. Add the onions and mix well. Pour the onion mixture into the tart shell. Bake at 375 degrees for 30 minutes or until set. Garnish with chopped chives and cut into wedges.

Yield: 8 - 12 servings

 

Hoosier Chicken Gumbo

Chicken Gumbo RecipeRecipe from the Hungry Quilter

   Here's a mild version of Louisiana gumbo. This easy, everyday version is excellent reheated, so it can be made a day or two ahead and refrigerated. However, it is the filé powder that causes the soup to thicken, so it should be added just before serving. If you don't use filé powder, you may wish to add more roux for thickening.

  The recipe is from the out-of-print Keepsake Quilting Cookbook published as a charitable fund-raiser in 2001.

Hoosier Chicken Gumbo

2 tablespoons vegetable oil
2 tablespoons flour
2 slices bacon, chopped
1 - 1/4 cups coarsely chopped onion
2 garlic cloves, chopped
2/3 cup chopped green bell pepper
1 teaspoon salt
1 teaspoon coarsely ground pepper

2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
4 cups stewed tomatoes
3 pounds chicken breasts
4 cups water
1 (10-ounce) package frozen sliced okra
2 teaspoons filé powder (optional)
Hot cooked rice

Mix the oil and flour in a Dutch oven over medium heat. Cook until the flour is golden brown, stirring constantly. Add the bacon to the roux and cook until brown, stirring frequently. Add the onion, garlic and green pepper and cook for 4 to 5 minutes, stirring frequently. Add the salt, pepper, Worcestershire sauce, hot pepper sauce and tomatoes and mix well. Add the chicken and water. Bring the mixture to a boil and reduce the heat. Simmer, covered, for 45 minutes or until the chicken is tender. Remove the chicken from the soup. Discard the skin and bones and cut the chicken into bite-size pieces. Skim the soup, return to a boil, add the okra and reduce the heat to a simmer. Simmer for 15 minutes, stirring occasionally. Add the chicken and filé powder and mix well. Heat to serving temperature. Serve in soup bowls over hot cooked rice.

Yield: 10 servings


Black Bottom Cupcakes

Recipe from the Hungry Quilter

  If you want a Valentine’s Day that’s extra sweet, bake up a batch of these super-yummy cupcakes. When Kali made our samples, she used reduced-fat cream cheese and whole-wheat flour, and they were still over-the-top delicious. Whether you make these for the kindergarten party or for your sweetheart, you’re guaranteed to get rave reviews.

The recipe is from the out-of-print Keepsake Quilting Cookbook published as a charitable fund-raiser in 2001.

Black Bottom Cupcakes

8 ounces cream cheese, softened
1/3 cup confectioners’ sugar
1/8 teaspoon salt
1 cup chocolate chips
1/3 cup chopped nuts (optional)
1/4 cup sugar
1 - 1/2 cups flour

1/2 teaspoon salt
1 teaspoon baking soda
1 cup sugar
1/4 cup baking cocoa
1 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract

Combine the cream cheese, confectioners' sugar and 1/8 teaspoon salt in a mixing bowl and beat until smooth and creamy. Stir in 3/4 cup of the chocolate chips and set aside. Combine the remaining 1/4 cup chocolate chips, the nuts and 1/4 cup sugar in a small bowl, mix well and set aside. Sift the flour, 1/2 teaspoon salt, baking soda, 1 cup sugar and baking cocoa into a mixing bowl. Add the water, oil, vinegar and vanilla and beat until well blended.

  Divide the batter among 18 greased muffin cups or paper-lined muffin cups. Add a spoonful of the cream cheese mixture to each and top with the nut mixture. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in the centers comes out clean.

Yield: 18 muffins


Ham and Cheese Roll-ups

Recipe from the Hungry Quilter

Here's a great use for quilting thread in the kitchen! It's used to slice your appetizers. (By the way, this thread technique will also work for most quick-bread and cake slicing).

If you keep the ingredients for these roll-ups on hand, you can whip up a tasty appetizer when holiday visitors unexpectedly drop by.

The recipe is from the out-of-print Keepsake Quilting Cookbook published as a charitable fund-raiser in 2001.

Ham and Cheese Roll Ups

1 (6 ounce) can chopped ham
3 ounces cream cheese, softened
1/4 teaspoon garlic powder
2 tablespoons lemon juice

1 teaspoon dried minced onion
1 (8 count) can crescent rolls
1/4 cup sesame seeds

  Drain the ham. Combine the ham, cream cheese, garlic powder, lemon juice and onion in a bowl and mix well. Separate the roll dough into 4 rectangles. Place the rectangles on a work surface and press the perforations to seal. Spread the ham mixture on the rectangles and roll each as for a jelly roll.

  Cut a 12 to 14 inch length of quilting thread. Hold one end of the thread in each hand, slip the center of the thread under one end of a roll-up, cross the thread ends over the roll-up and pull until the thread makes a clean cut. Repeat, cutting each of the roll-ups into 6 or 7 slices. Coat the outer edge of each slice with the sesame seeds. Place the slices cut side down on an ungreased baking sheet. Bake at 325 to 350 degrees for 15 minutes or until golden brown. Serve warm or cool.

Yield: 4 to 6 servings

 

Apple Pie in a Bag

Recipe from the Hungry Quilter

You don't even need to roll out pastry dough for this yummy, tender pie that's actually cooked in a bag. If you shy away from baking pies, this is the one to try. It's such fun to do, and you can bask in the rave reviews that are sure to follow.

The recipe is from the out-of-print Keepsake Quilting Cookbook published as a charitable fund-raiser in 2001.

Apple Pie in a Bag

6 large McIntosh apples
1/2 cup sugar
2 tablespoons flour
2 teaspoons cinnamon
1-1/2 cups flour
1 teaspoon salt

2 teaspoons sugar
1/2 cup vegetable oil
1 tablespoon milk
1/2 cup sugar
1/2 cup flour
1/3 cup butter or margarine, melted

  Peel, core and slice the apples and place in a large bowl. Add1/2 cup sugar, 2 tablespoons flour and cinnamon and mix well. Combine 1-1/2 cups flour, salt and 2 teaspoons sugar in a small bowl. Add the oil and milk and mix well. Press the mixture over the bottom and up the side of a 9-inch pie plate to form a crust. Mound the apple slices in the crust. Combine 1/2 cup sugar, 1/2 cup flour and melted butter in a bowl and mix well. Spread the mixture evenly over the apples. Wrap the pie in a 15" x 30" piece of parchment paper. Bring the long ends up over the top of the pie and fold, making sure the paper doesn't touch the pie. Fold and staple the ends to secure. Cut several 1/2 -inch slits in the parchment bag to allow the steam to escape. Place the oven rack on the second level from the bottom and place the bag directly on the rack but do not allow the bag to touch the oven sides or top. Bake at 425 degrees for 1 hour. Let the pie cool in the bag for 5 to 10 minutes, then cut the bag from around the pie with scissors.

Yield: 8 servings

Oatmeal Peanut Butter Chocolate Chip Cookies

Recipe from the Hungry Quilter

 Whole-wheat flour, oatmeal and peanut butter make these a healthier treat for the kids' lunchboxes. We decided to sweeten things up a bit by putting in a whole 12 oz. bag of chocolate chips. Whether you add one or two cups of chocolate chips, you'll find these cookies to be super yummy and sure to please youngsters and oldsters!

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Oatmeal Peanut Butter Chocolate Chip Cookies

1/2 cup (1 stick) margarine, softened
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
1/4 cup milk
2 eggs

1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups whole wheat flour
2-1/2 cups rolled oats
1 cup semisweet chocolate chips

 Blend the margarine and peanut butter in a large mixing bowl. Add the sugar and brown sugar and mix well. Add the milk, eggs and vanilla and mix until well blended. Add the salt, baking soda, flour and oats in the order listed, mixing well after each addition. Stir in the chocolate chips. Drop by tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for about 12 minutes. Cool on the cookie sheets for 1 to 2 minutes and remove to wire racks to cool completely.

Note: Lining your cookie sheets with parchment paper makes for easy cleanup and prevents cookies from sticking.

Yield: 6 to 8 servings

Gazpacho

 When gardens are overflowing with the bounty of summer, quickly whip up this refreshing, cold soup for lunch or as a starter at suppertime on a hot night.

 Gardeners are so generous and willing to share that, if you’re lucky like we were, you’ll probably only have to shop for a couple of the items.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Gazpacho

2 tomatoes
1/2 zucchini
1/2 summer squash
1/4 teaspoon minced onion
1/4 teaspoon minced garlic

1/2 cup thick and chunky salsa
3 tablespoons balsamic vinaigrette dressing
1 (48-ounce) can vegetable juice cocktail
Coursely ground black pepper to taste
Croutons

 Seed and chop the tomatoes and place in a large bowl or pitcher. Peel and chop the zucchini and summer squash and add to the tomatoes. Add the onion, garlic, salsa, vinaigrette dressing and vegetable juice cocktail. Add the pepper and mix well. Refrigerate, covered, for several hours. Pour into soup cups and garnish with parsley or basil sprigs. Serve with the croutons.

Yield: 6 servings

Apricot Coconut Squares


 Here's a sweet treat to pack for a day hike, a picnic lunch, or a sew-in at your quilt guild. The apricot and coconut is a yummy combination, but we think it would be tasty with other flavors of preserves, as well.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Apricot Coconut Squares

2 cups flour
1/4 teaspoon salt
1 cup sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 egg

1 teaspoon vanilla extract
1 cup shredded coconut
1/2 cup chopped nuts
1 (12-ounce) jar apricot preserves

 Combine the flour, salt and sugar in a bowl and mix well. Add the butter and mix with a fork until crumbly. Add the egg and the vanilla, mixing well. Stir in the coconut and nuts. Press about 3/4 of the mixture over the bottom of a 9" x 13" baking pan. Spread the preserves evenly over the coconut layer. Sprinkle the remaining coconut mixture over the top. Bake at 350 degrees for 25 minutes or until light golden brown. Cool and cut into squares.

Yield: 35 squares


Olivada Crostini


  Here's a great appetizer for a bridal shower, a baby shower or a graduation party. It's always nice to be able to bring an appetizer, like this one, that doesn't need to be heated. The olive spread can be made way in advance and is great on pita bread as well as on the toasted baguette called for in the recipe.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.    

Olivada Crostini

2 (6- to 8-ounce) cans pitted black olives
3 tablespoons pine nuts
2 large garlic cloves
3 tablespoons olive oil

1 baguette
2 roasted red peppers
2 slices mozzarella cheese

 Drain the olives and combine with the pine nuts and garlic in a food processor. Pulse until the mixture is chopped to the desired consistency. Add the olive oil, and process for several seconds to mix well. Place the mixture in a container and chill, covered, in the refrigerator. The mixture may be prepared up to one week ahead.

  Slice the bread into 1-inch-thick slices, and arrange on a baking sheet. Bake at 350 degrees for 10 minutes or until toasted. Cut the roasted red peppers into 2-inch strips and the cheese into 1-inch strips. Spread the olive paste on the bread; add the roasted pepper and cheese strips; and garnish with a parsley sprig.

Yield: 6 to 8 servings


Rhubarb Crisp

  After a long, cold winter, we New Hampshirites wait in great anticipation to the day when our fruit and vegetables once again come from our own backyard gardens or the local farm stands. Buying food locally and eating food that's in season is good for the body, good for the environment, and good for the local economy.

  One of our first seasonal crops is rhubarb. Kids will dip the tart pink stalk into sugar and eat it raw. We love it cooked up into rhubarb cake and this quick-to-prepare

 The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Rhubarb Crisp

1 cup packed brown sugar
1 cup flour
3/4 cup quick-cooking oats
1/2 cup (1 stick) margarine, melted
3 cups finely chopped rhubarb

1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
4 drops red food coloring (optional)

 Mix the brown sugar, flour and oats in a bowl. Stir in the margarine. Press about 2/3 of the mixture over the bottom of an 8-inch baking pan. Spread the rhubarb in the prepared pan. Cook the sugar, cornstarch and water in a saucepan over medium heat until thickened, stirring constantly. Add the vanilla and food coloring and pour over the rhubarb. Top with the remaining oats mixture. Bake at 350 degrees for 45 minutes. Serve warm or cold.

Yield: 9 servings


Mexican Lasagna

A holiday or special occasion is a reason to celebrate, and food always makes the celebration complete. With this month;s recipe, we celebrate Cinco de Mayo, a holiday that celebrates Mexican heritage and pride.

This lasagna is great for Mother's Day and graduations, as well, because it can be personalized to taste. Just like building your own taco, you can make it as hot and spicy as you like.

We baked our lasagna in three smaller dishes, substituting ground turkey for the beef in one of the dishes, and adjusting the baking time accordingly.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Mexican Lasagna

1 1/2 pounds lean ground beef
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 to 1 teaspoon cumin (or to taste)
1 (15-ounce) can stewed tomatoes
1 egg
2 cups cottage cheese
1 teaspoon garlic powder

1 1/2 cups shredded Monterey Jack cheese
1 (10- to 12-count) package corn tortillas
1 1/2 cups shredded cheddar cheese
Shredded lettuce
Chopped fresh tomatoes
Sliced black olives
Chopped onion
Jalapeno peppers

 Brown the ground beef in a large skillet, stirring until crumbly, and drain. Add the chili powder, salt, pepper, cumin and tomatoes, and mix well. Cook for about 5 minutes, and set aside. Beat the egg in a medium bowl. Add the cottage cheese, garlic powder and Monterey Jack cheese, and mix well. Line the bottom and sides of a 9" x 13" baking pan with the tortillas. Spread the ground beef mixture in the prepared pan. Spread the cottage cheese mixture over the ground beef layer. Bake at 400 degrees for 30 to 40 minutes or until the top is brown. Top with the cheddar cheese, lettuce, tomatoes, olives, onion and jalapeno peppers. Serve with salsa and sour cream.

Yield: 10 to 12 servings

Barley and Mushroom Soup

You’ll warm bellies and hearts when serving up bowls of this satisfying barley and mushroom soup. Sour cream and butter make it extra rich and creamy. A wedge of Irish soda bread on the side makes the perfect accompaniment. Our recipe for Irish soda bread makes one big or two small loaves.

This recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Barley and Mushroom Soup

1 cup quick-cooking pearl barley, or 1/2 cup pearl barley
7 cups chicken stock or water
3 onions, chopped
4 carrots, chopped
2 ribs celery, chopped

2 cups chopped fresh mushrooms
1/2 cup (1 stick) butter
2 teaspoons salt
1 teaspoon pepper
1 to 1-1/2 cups sour cream

  Combine the barley and half the chicken stock in a medium saucepan, and simmer for 1 hour. Combine the onions, carrots, celery and mushrooms in a soup pot. Add the remaining chicken stock, and simmer until the vegetables are tender. Add the barley mixture, butter, salt and pepper to the vegetable mixture, and mix well. Remove from the heat, and mix in the sour cream. Garnish the servings with chopped parsley. Serve hot or cold.

Yield: 8 servings

 

Penne Portabello Recipe

When it comes to a romantic Valentine’s Day dinner, this pasta dish can’t be beat. It’s absolutely delicious and can be prepared in no time, so you’ll be spending less time in the kitchen and more time together with your sweetie sharing a wonderful meal.

This recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Penne Portabello

2 cups broccoli florets
2 large portobello mushrooms
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1/2 cup white wine
4 ounces prosciutto, thinly sliced, chopped (or substitute turkey kielbasa)

1 (12-ounce) can evaporated milk
2 tablespoons flour
1 (12-ounce) package penne, cooked al dente in salted water, drained
Salt and pepper to taste
2/3 cup freshly grated Parmesan cheese

  Steam the broccoli just until tender-crisp. Remove and discard the dark fins on the undersides of the mushrooms, and cut the mushrooms lengthwise into 1-inch strips and then into pieces. Sauté the mushrooms in the butter in a large heavy skillet over medium-high heat for 2 minutes. Add the garlic and sauté for 30 seconds. Add the wine and deglaze the skillet. Cook for 4 minutes or until the wine is reduced. Add the prosciutto, broccoli and half the evaporated milk. Cook for 2 minutes. Blend the remaining evaporated milk with the flour, add to the skillet and cook until thickened, stirring constantly. Add the penne and toss. Season with salt and pepper. Pour into a large warmed bowl. Top with Parmesan cheese and serve immediately.

Yield: 4 servings

Jambalaya

Our taste testers, Pam, Karen, Josh, Pat and Katie gave a thumbs-up to this not-too-spicy, quick version of jambalaya. We also made a second version that was a hit, substituting Italian-style chicken sausage, turkey kielbasa, and chicken broth.

This jambalaya recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Jambalaya

1 pound sausage
3/4 cup ch. onion
1/2 cup ch. celery
1/4 cup ch. green bell pepper
1 garlic clove, minced
2 tablespoons margarine
2 cups cubed cooked ham
1 (28-ounce) can ch. tomatoes

1 (10-ounce) can beef broth
1 cup uncooked rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder (or more if you like it spicy)
1/4 teaspoon pepper

Cook the sausage in a skillet until brown, stirring until crumbly; drain well. Sauté the onion, celery, green pepper and garlic in the margarine in a Dutch oven until tender. Add the ham, sausage, undrained tomatoes, broth, rice, water, sugar, thyme, chili powder and pepper and mix well. Bring to a boil and reduce the heat. Simmer, covered, for 25 minutes or until the rice is tender.

Yield: 8 servings

Coconut Macaroons

Sweet, chewy and super-fast to make with just a few ingredients,these coconut cookies look so festive when topped with candied cherries for the holidays. They were on the buffet table at Keepsake Quilting’s annual holiday luncheon. (We also have it on the best of authorities that Santa likes these cookies, too.)

This coconut macaroon recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Coconut Macaroons

2 2/3 c. shredded coconut
2/3 c. sugar
1/4 c. flour

1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract

Combine the coconut, sugar, flour and salt in a bowl and mix well. Blend the egg whites with the almond extract in a small bowl. Add the almond mixture to the coconut mixture, and stir until moistened. Drop the mixture by rounded tablespoonfuls onto greased cookie sheets. Bake at 325 degrees for 20 to 25 minutes or until the coconut is toasted. Cool on the cookie sheets for 1 to 2 minutes, and remove to wire racks to cool completely.

Yield: 2 dozen

Artichoke Dip

This delicious artichoke dip has become a real go-to recipe among the Keepsake Quilting gals. We love it and know you will, too. If you’re throwing a holiday party, greet your guests with this hot dip, and your party is bound to be a success.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.


Artichoke Dip

1 (14-ounce) can artichoke hearts
1 (5-ounce) wedge Parmesan cheese

1 cup mayonnaise
3 to 5 garlic cloves, minced

Drain the artichoke hearts (squeezing to remove excess moisture) and chop. Grate the Parmesan cheese. Combine the artichoke hearts, cheese, mayonnaise and minced garlic in a bowl and mix well. Spread the mixture in a 9-inch round baking dish. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Serve the dip hot with whole-wheat crackers. Do not substitute mayonnaise-type salad dressing for the mayonnaise in this recipe.

Yield: 12 servings

Patchwork Stew


This long-cooking stew is the perfect make-ahead meal to prepare when you want to spend an afternoon of uninterrupted quilting time and still have a delicious meal to put on the supper table.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Patchwork Stew

2 pounds lean beef stew meat
1 medium onion, chopped
1 cup chopped celery
1 (8-ounce) can sliced water chestnuts, drained
2 cups sliced carrots

2 cups chopped potatoes
2 teaspoons salt
1 tablespoon sugar
2 tablespoons quick-cooking tapioca
1-1/2 cups tomato juice

Cut the beef into bite-size pieces. Spray a roasting pan with nonstick cooking spray. Layer the beef in the bottom of the pan. Add layers of onion, celery, water chestnuts, carrots and potatoes in the order listed. Mix the salt, sugar and tapioca together, and sprinkle over the layers. Pour the tomato juice over all. Bake, tightly covered, at 250 degrees for 4 hours. May omit the celery and double the amount of water chestnuts.

Yield: 6 to 8 servings

Apple Cake

Autumn in New England means apple-picking time. Apples are such an important part of life in New Hampshire that our legislature has just declared apple cider as our state beverage.

  Once Labor Day arrives and we quilters begin meeting again in our little groups or guilds, chances are good that the refreshments will include apple treats such as this delicious cake.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Apple Cake

4 Winesap or McIntosh apples
2/3 cup sugar
1 tsp. cinnamon
2 cups sugar
1/4 cup orange juice
1 cup vegetable oil

2-1/2 tsp. vanilla extract
4 eggs, beaten
3 cups flour
1 T. baking powder
1/8 tsp. salt

  Peel, core and slice the apples and set aside. Mix 2/3 cup sugar with the cinnamon in a small bowl and set aside. Combine 2 cups sugar, orange juice, oil, vanilla and eggs in a mixing bowl, and stir until well mixed. Mix the flour, baking powder and salt together. Add to the egg mixture and mix well. Pour 1/2 the batter into a greased tube or bundt pan. Add a layer of 1/2 the apples, and sprinkle with 1/2 the cinnamon-sugar. Repeat the layers. Bake at 350 degrees for 1-1/4 to 1-1/2 hours or until the cake tests done. Cool in the pan on a wire rack for 10 minutes. Invert the cake onto a serving plate.

Yield: 12 to 16 servings.



Quilter's Chicken Salad

  Evelyn photographed this chicken salad at our company outing. The salad was a huge hit, filled with lots of healthy ingredients, wonderful textures, and a great mix of colors.

  After we enjoyed all the good eats, we played badminton, bingo and water-balloon toss, and burned off some calories with Zumba®, a fun way to get fit by exercising to the rhythms of Latin and international music.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Quilter's Chicken Salad

6 to 8 boneless, skinless chicken breasts
4 tsp. sesame oil
2 T. soy sauce
1/4 tsp. salt
1 tsp. sugar
Mrs. Dash or garlic and herbs to taste
2 to 3 cups broccoli florets
2 to 3 cups red seedless grapes
2 to 3 cups green seedless grapes

1 cup golden raisins
1 cup dried cranberries
1 cup coarsely chopped pecans
1/2 cup nonfat mayonnaise-type salad dressing
1/2 cup nonfat mayonnaise
3 T. vinegar
1/3 to 1/2 cup sugar

 

Cut the chicken into 1-inch pieces and place in a bowl. Combine the sesame oil, soy sauce, salt, sugar and Mrs. Dash in a small bowl and mix well. Pour over the chicken pieces, stirring to coat. Marinate the chicken, covered, in the refrigerator overnight, stirring occasionally. Drain the chicken and discard the marinade.

  Preheat a heavy skillet or wok over medium-high heat. Add the chicken and stir-fry until the juices run clear. Drain the chicken and chill in the refrigerator. Rinse the broccoli and grapes, pat dry and place in a large bowl. Add the raisins, cranberries and pecans and toss to mix. Combine the salad dressing, mayonnaise, vinegar and sugar in a small bowl and blend well. Add to the broccoli mixture and toss lightly to mix. Add the chicken and toss lightly. Refrigerate, covered, until serving time. Yield: 12 servings



Punch Bowl Cake

This Punch Bowl Cake makes a great presentation. Feel free to use your favorite in-season fruits. We garnished the top with both strawberries and blueberries for a red, white and blue Fourth of July theme.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Punch Bowl Cake

1 (2-layer) package yellow cake mix
1 (6-ounce) package vanilla instant pudding mix
3 cups milk
6 bananas, sliced

1 (20-ounce) can crushed pineapple, drained
2 (21-ounce) cans strawberry (or cherry) pie filling
16 ounces whipped topping
2 cups crushed pecans

Prepare and bake the cake according to the package directions, and cool completely. Prepare the pudding mix with the milk according to the package directions. Tear the cake into small pieces.

Place 1/2 the cake pieces in a large punch bowl, and add layers of 1/2 the banana slices, 1/2 the prepared pudding and 1/2 the pineapple. Add 1 can of pie filling, 1/2 the whipped topping and 1 cup of the pecans. Repeat the layers. Garnish with sliced fresh strawberries if desired. Refrigerate, covered, until serving time. Scoop through all the layers when serving. Yield: 12 to 15 servings

Pizza Pasta Salad

Our annual Summer Sale is our biggest event of the year. Shippers, packers, telephone reps, and all the other folks who normally work behind the scenes join the gals at the shop to help out at the sale. Lunch is provided for the staff, and one of the favorite dishes is this Pizza Pasta Salad. It’s a great summertime salad for a picnic lunch or Father’s Day cookout.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Pizza Pasta Salad

1 pound spiral macaroni
3 medium tomatoes, seeded, chopped
3 cups shredded cheddar cheese
1 to 2 bunches green onions, sliced
3 ounces pepperoni, thinly sliced
3/4 cup vegetable oil

2/3 cup grated Parmesan cheese
1/2 cup red wine vinegar
2 teaspoons dried oregano or Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Croutons (optional)

Cook the macaroni according to the package directions, drain, rinse with cold water and drain well. Combine the macaroni, tomatoes, cheddar cheese, green onions and pepperoni in a large bowl and toss to mix. Combine the oil, Parmesan cheese, vinegar, oregano, garlic powder, salt and pepper in a small bowl and mix well. Pour over the macaroni mixture and mix gently. Refrigerate, covered, for several hours. Toss the salad and top with croutons just before serving.

Yield: 16 to 20 servings

Ham & Veggie Pies

Here’s a tasty recipe for a Mother’s Day brunch. Of course, if you’re the mother, mark “EASY” across a copy of the recipe, and leave it where your husband or children will find it. Make a note to the cook that it’s also delicious with turkey-ham substituted for regular ham.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Ham & Veggie Pies

2 cups chopped ham
1 cup shredded cheese
1/2 chopped bell pepper
1/2 cup chopped broccoli

4 eggs
2 cups milk
1 cup biscuit mix

Spray two 9-inch pie plates with nonstick cooking spray. Sprinkle half the ham, cheese, bell pepper and broccoli into each of the prepared pie plates and mix lightly. Combine the eggs, milk and biscuit mix in a bowl and beat until well blended. Divide the egg mixture between the pie plates. Bake at 400 degrees for 35 to 40 minutes or until set and lightly browned. Let stand for 5 minutes before cutting into wedges.

Yield: 8 to 12 servings

Party Pinwheels

Whenever we have a potluck or special function at work, you can bet that there will be a tray filled with these appetizers. It’s become one of our favorite go-to recipes. Party Pinwheels are easy and inexpensive to make, and are just plain delicious. They’re perfect for an Easter appetizer, spring brunch or bridal shower.

  The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Party Pinwheels

16 ounces cream cheese, softened
1 (.4-ounce) envelope ranch salad dressing mix
1/2 cup minced red bell pepper

1/2 cup sliced green onions
1/4 cup sliced stuffed olives
3 to 4 (10-inch) flour tortillas

Combine the cream cheese and salad dressing mix in a mixing bowl, and beat until smooth. Add the red pepper, green onions and olives, and mix well. Spread about 3/4 cup of the mixture on each tortilla, and roll up tightly as for a jelly roll.

  Wrap the roll-ups individually in plastic wrap, and refrigerate for 2 hours or longer. Cut the roll-ups into 1/2-inch slices, and arrange on a serving plate. Refrigerate any leftovers.

Yield: 15 to 20 servings

Irish Soda Bread

Everybody’s Irish come March 17th! Whether your roots go back to the Emerald Isle or not, you’re sure to enjoy this traditional Irish soda bread with your corned beef and cabbage dinner, or for teatime with butter and jam.

This recipe makes a great big loaf. You could easily make it into two smaller loaves and adjust the baking time accordingly.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001. For those who already have the cookbook, please note that we reduced the salt in the recipe to 1 teaspoon.

Irish Soda Bread

4 cups sifted flour
1 tablespoon baking soda
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon cream of tartar

1-1/2 cups dark raisins (optional)
2 tablespoons caraway seeds (optional)
1-1/2 to 2 cups buttermilk
1 to 2 tablespoons melted butter

Combine the flour, baking soda, sugar, salt and cream of tartar in a large mixing bowl and mix well. Add the raisins and caraway seeds and mix well. Add enough buttermilk to make a dough, mixing with a fork until the ingredients are moistened.

Turn the dough onto a lightly floured surface and knead for 1 to 2 minutes or until well mixed. Shape the dough into a large ball and place on a well-greased baking sheet. Flatten the dough into a 7-inch circle and cut an X that is 1/4-inch deep in the center of the circle.

Bake at 375 degrees for 35 to 40 minutes or until the top is golden brown and the loaf sounds hollow when rapped with knuckles. Remove the loaf to a wire rack and brush with the melted butter. Let stand until completely cooled before slicing.

 

Hot Fudge Cake

There’s a new show on the Food Network entitled “The Best Thing I Ever Ate!” Trust us, this luscious concoction belongs on that show. There’s so much going on, and what depth of flavor, as the foodies would say. Sure, It’s a cake, but it’s also a brownie, it’s pudding, and it’s hot fudge, too! Most of all, it’s over-the-top yummy, especially with a big dollop of whipped cream.

Hot Fudge Cake

1 cup flour
3/4 cup sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1/4 cup baking cocoa
1-3/4 cups hot water

Combine the flour, sugar, 2 tablespoons baking cocoa, baking powder and salt in a mixing bowl, and mix well. Add the milk, oil and vanilla, and mix well. Pour the mixture into an ungreased 9-inch square baking pan. Mix the brown sugar and 1/4 cup baking cocoa in a small bowl, and sprinkle over the batter.

Pour the hot water over the top, and do not stir. Bake at 350 degrees for 35 to 40 minutes or until the cake tests done. The cake will be on the top, and the chocolate sauce will be on the bottom. Serve a warm portion of the cake with the chocolate sauce spooned over the top, and add a dollop of whipped cream or ice cream.

Yield: 6 to 8 servings

 

Garden Vegetable Casserole

The nutritionists tell us that, if we want to live a long, healthy life, we need to eat lots of fruits and vegetables. Well, you’ll find four great vegetables in just this one casserole. For added appeal—and to get the kids on board the veggie train—it has a delicious and satisfying topping of cheese and croutons.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Garden Vegetable Casserole

3 large potatoes
1 large zucchini
4 or 5 small tomatoes
3 large carrots

1 cup chicken stock
1 to 2 cups seasoned croutons
1/4 cup (1/2 stick) butter, melted
2 cups shredded Cheddar cheese

  Peel the potatoes, slice thinly and place in a greased 2-1/2-quart casserole. Cut the zucchini into small chunks and layer over the potatoes. Cut the tomatoes into chunks and layer over the zucchini. Slice the carrots thinly and add to the casserole. Pour the stock over the layers. Bake, covered, at 375 degrees for 1 hour. Toss the croutons with the butter and spread over the vegetables. Sprinkle the cheese over the top. Bake for 15 minutes longer or until the cheese is melted and brown.

Yield: 6 to 8 servings


Chocolate-Dipped Shortbread

For a delicate, buttery cookie, give these shortbread cookies a try. The chocolate and nuts make them a special treat around the holidays.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Chocolate Dipped Shortbread

1-1/2 cups (3 sticks) butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 cups flour
1 teaspoon salt

Sugar
1 cup semisweet chocolate chips
1 tablespoon shortening
1-1/2 cups finely chopped nuts (optional)

Combine the butter, 3/4 cup sugar and vanilla in a mixing bowl and beat until creamy. Add the flour and salt and mix well. Shape by rounded teaspoonfuls into 1-inch balls. Arrange on ungreased cookie sheets and flatten with the bottom of a glass dipped into sugar. Bake at 350 degrees for 10 minutes. Cool on the cookie sheets for 1 to 2 minutes and remove to wire racks to cool completely. Melt the chocolate chips and shortening in a double boiler over hot water, stirring until well blended. Dip each cookie halfway into the melted chocolate, shake off the excess, dip into the nuts and place on waxed paper. Refrigerate for 30 minutes or until the chocolate is set.

Yield: 5 dozen


Cranberry Relish


This is a wonderful, dressed-up form of cranberry sauce with turkey or chicken. Ruthie also enjoys it on her bagel at breakfast, and Bonnie makes a sweet and healthy breakfast parfait, layering the relish with whole-grain cereal and yogurt.

Cranberry Relish

1 (16 oz) can whole cranberry sauce
1 orange, peeled, chopped
1 (8 oz) can crushed pineapple
1/3 - 1/2 c. chopped walnuts or pecans
1 cup red grapes

Pour the cranberry sauce into a large bowl, and mash lightly with a fork. Drain the pineapple, and add to the bowl. Seed the grapes, cut into quarters, and add to the cranberry mixture. Add the orange pieces and walnuts, and mix lightly. Chill, covered, overnight.

Yield: 6 to 8 servings


Cranberry Pumpkin Bread

Evelyn, our photographer, made this bread for our photo shoot. We’re lucky there was anything left to photograph when word got out how moist and yummy it was.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Cranberry Pumpkin Bread

4 eggs
2 tsp. baking soda
2/3 cup water
1-1/2 teaspoons salt
1 cup vegetable oil
1 tsp. cinnamon
1 (16-ounce) can pumpkin
1 teaspoon nutmeg
3 c. whole wheat flour or 3-1/2 c. all-purpose flour
1/8 tsp. ground cloves
2 c. sugar
2 c. whole or chopped cranberries

Beat the eggs in a large mixing bowl. Add the water, oil and pumpkin, and mix until well blended. Sift the flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves together. Add the flour mixture to the egg mixture gradually, mixing until the batter is well blended. Stir in the cranberries. Divide the batter among 3 well-greased 4x8-inch loaf pans.

Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Let the bread cool in the pans on wire racks.

Yield: 3 loaves (18 servings)


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