Hardy Recipes

 

 

CHOCOLATE PEANUT BUTTER SQUARES (January 2017 Meeting)

 

1 cup butter

4 cups confectioners' sugar

2 cups peanut butter

1 1/2 cups graham cracker crumbs

1/2 cup butter

1 cup semisweet chocolate chips

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Melt 1 cup butter over low heat. Remove from heat and stir in confectioners' sugar, peanut butter, and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly.  

 

To make topping:  Melt together 1/2 cup butter with 1 cup chocolate chips. Spread this mixture over peanut butter mixture.  Refrigerate 1/2 hour.  Cut into squares.   

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CHEESE CRISPS (December 2015 Holiday Party)

 

4 cups grated sharp cheese

1 cup softened butter

2 cups flour

1 tsp salt

 

Blend all ingredients in large mixing bowl. When well mixed, form the dough into small-ish balls by rolling in your hands. Place balls on a cookie sheet, and with the back of a fork, press down to flatten into a cookie.

At this point, I put the cookie sheet in the freezer for five minutes or so – til the cookies are fairly firm. You can then lift them off the sheet with a spatula and put in a freezer bag.

Proceed with the rest of the dough until you’ve used it all. You should have 50-60  cookies depending on how big you made them. You can put them in a couple of freezer bags and store in freezer. Pull out as many as you need to bake. Place on cookie sheet and bake at 350 for about 15 minutes. No need to thaw. They will keep for a long time in the freezer.

Enjoy! Sounds like a lot of work but its really easy – and so great to have them in the freezer.

 

 

 

BROWNIES (December 2015 Holiday Party)

 

4 squares baking chocolate

2 sticks butter

Melt in the top of a double boiler or a very heavy saucepan over low heat. Don’t let the chocolate burn!

Then add to the pot, in this order, mixing each addition in thoroughly:

2 cups sugar

4 eggs, well beaten

1 cup sifted flour

1 tsp vanilla

¼ tsp salt

 

Pour the batter into a greased 9” x 13” baking pan. Bake 45 minutes at 300 degrees. The brownies will be soft when done. Cool in pan; then cut carefully and dust with powdered sugar.

They freeze well. No other brownies compare!

 

 

 

CLEMENTINE AND FETA CHEESE SALAD (October 2015 Meeting)

 

Serves 4 to 8 depending on whether it is a dinner salad or a side salad

 

8 ounces baby arugula

4 cups clementines; peeled, white part removed, segments separated and cut in half

2/3 cup Craisins

½ cup salted roasted almond slices

8-9 ounces feta cheese

 

 

Salad Dressing (Julia Child’s recipe for a light vinaigrette, with the addition of shallots)

 

1 clove garlic, minced

¼ teaspoon salt

1 Tb each lemon juice and white wine vinegar

4 teaspoons shallots, minced

½ cup olive oil

 

Mince or puree the garlic through a press into a small mortar or bowl, add salt and mash to make a very smooth paste.  Put in larger bowl and add lemon juice, vinegar and shallots, whisking to combine.  Then slowly pour olive oil into mixture while whisking.

 

Toss dressing with salad just before serving.  Add salt, if needed.

 

 

 

BUTTERNUT SQUASH SOUP  (October 2015 Meeting)

 

Adapted from Wegmans Menu Magazine

 

3 T Butter

 

1 ½ Cups diced onion – I used my small Cuisinart to chop

 

4 Carrots – diced – I used my small Cuisinart to chop

 

About 20oz Butternut Squash – Cut squash in half lengthwise, remove seeds, and brush with olive oil.  Place face-down on a foil lined roasting pan.  Bake at 375 for 35-40 minutes until squash is very soft. Remove from oven and let cool enough to handle.  Peel squash and chop.

 

32 oz Container of Wegmans Organic Vegetable Broth

 

1/2 Tbsp  Wegmans “Better Than Bouillon Vegetarian No Chicken Base”

 

Salt and pepper to taste

I also added a couple dashes of cayenne pepper (hot), nutmeg, and a little Truffle oil.

 

Pumpkin seeds, toasted, for garnish  - I roast seeds in a dry cast iron skillet on med to low heat , turning constantly until brown and fragrant.

 

Melt butter in a large pot and sauté onions until soft, add carrots and sauté until soft.  Add vegetable broth and bring to a simmer.  Add cooked squash and continue to simmer until everything is tender.  Add “Better Than Bouillon Vegetarian No Chicken Base” and remaining of spices. Remove from heat and use hand emulsifier to blend until soup is the desired consistency.

   

 

           

SANTA ROSA CHICKEN SALAD (June 2014 Meeting)

 

Serves 6 to 8 

 

1 box long grain wild rice, cooked with seasoning

(Near East)

Juice of one lemon

3 chicken breast halves, cooked and shredded

1 red bell pepper, diced

3 green onions, chopped

3 oz. Chinese pea pods, ends removed and blanched

2 medium avocados, diced

1 cup chopped toasted pecans

Dressing

2 cloves garlic, minced

1 T Dijon mustard

1/2 t salt

1/4 t sugar

1/4 t pepper

1/3 cup seasoned rice wine vinegar

1/3 vegetable oil

 

Combine dressing ingredients in a blender. Cover and refrigerate. Mix all salad ingredients except avocados and pecans.  Combine with dressing and refridgerate  2 to 4 hours.  Before serving add avocados and pecans.  

 

 

 

PEA VELVET SOUP  (October 2013 Meeting)

 

2 tbs butter

3 leeks, white parts only, washed and chopped

1 medium yellow onion, chopped

4 cups (32 oz) vegetable stock

3 cups frozen peas

2 large potatoes, peeled and diced

1 tsp salt

 

Melt butter in soup pot; add leeks and onion and cook gently for 5 minutes, until soft but not brown. Add stock, peas, potatoes and salt. Simmer about 20 minutes, until potatoes are very tender.

 

Puree in the pot with an immersion blender. Reheat to serve, or serve cold. Delicious either way!

 

Serves 4 to 6 depending on “bowl” or “cup”. For the garden club the recipe was quadrupled.

 

 

 

CHICKEN SALAD  (October 2011 Meeting)

 

I use Sam’s Club rotisserie chicken salad. You can purchase the rotisserie chicken that is already chopped with mayonnaise and spices added in their refrigerated case with prepared foods.  I buy enough to cover 3-4 ounces per person, about 4-5 persons per pound of chicken.  

 

I do not add any more mayonnaise than what is already there; I prefer it drier.  1- 2 hours before serving the salad I add, per pound, approx. ½ cup fresh chopped celery, ½ cup dried cranberries (I use Craisins as they are a little sweet and that is a good enhancement), ½ cup slivered almonds, parsley to taste. These proportions can be adjusted as you prefer. Re-refrigerate salad about 1 hour before serving for flavors to absorb and to keep celery fresh.

 

I have not added salt or pepper as I think there is enough in the pre-made salad but you could certainly do so if you like. The seasoning in the rotisserie chicken comes through and is delicious in the salad.

 

Use fresh parsley sprigs for garnish if desired. Serve with croissants or mini rolls of your choice.

 

Preparation time is about ½ hour. Enjoy!

 

 

 

GARDEN CLUB CHICKEN & SPINACH (March 2011 Meeting)

 

Defrost 3 Stouffer's Spinach Souffle

 

Mix together:

4 large chicken breasts - cooked & cubed

2 cans mushroom soup

2 cans sliced water chestnuts

 

Mix together:

2 cups crushed saltines

1 cup grated parmesan cheese

Garlic powder & onion flakes to taste

 

Spread spinach souffle in bottom of a greased, 10-13 inch casserole.

Spread chicken mixture on top of spinach.

Top with crumb mix.

 

Drizzle 5 tablespoons of melted butter over top of crumb mix.

 

Bake 350 degrees for approx. 45 mins. or until light brown & bubbly. Watch the progress… this time is approximate!

 

 

 

CHEESE BALLS  (June 2011 Awards Night)

 

 

One heaping cup of Rice Krispies                      

 

1/2 lb Cracker Barrell cheese  (red wrapper)

 

1/4 lb butter

 

Less than 1/2 t salt

 

1/8 t red pepper

 

1 c flour

 

 

Soften butter, grate cheese, mix all ingredients together and make into balls. Place on cookie sheet and bake 20 minutes @ 350.