Thanks to all who attended the Fall Service Festival tonight! It was a great success and we appreciate all of the generous donations for our care packages, as well as the creative services donated for the auction.
Here is a list of services donated at the service auction and the winning bidders for each item. If you donated a service, please contact the winning bidder to schedule your service as soon as you can. Thanks!
Heather Jones donated: 2 hours babysitting for Christmas Shopping
winning bidder was: Jessica Walters
Heather Jones donated:Chocolate Mousse Pie delivered on Thanksgiving
winning bidder was: Robin Lamb
Heather Jones donated: Oil Change
Winning bidder was: Lori Crawford
Tina Weinzierl donated: Banana Bread
Winning Bidder was: Danielle Duke (redeemed)
Ashley Pasko donated: Magic Bars
Winning Bidder was: Cherene Whitmer (redeemed)
Lynnea Innis donated: 4 Loaves Whole Wheat Bread
Winning Bidder was: Bev Larson
Sarah Harrold donated: Hair Cut
Winning Bidder was: Pam Bolmer
Sarah Harrold donated: 2 hours babysitting for Christmas shopping
Winning bidder was: Sister Warner
Cherene Whitmer donated: Machine quilt your quilt top
Winning Bidder was: Lyndee Duke
Cherene Whitmer donated: Machine quilt your quilt top
Winning Bidder was: Sarah Harrold
Rosa Wheat donated: Mow the lawn
Winning Bidder was: Tiffany Tibbets
Becky Whipple donated: Embroider names on your Christmas Stockings
Winning Bidder was: Jessica Walters
Julie Phillips donated: Chocolate waffle cookies
Winning Bidder was: Jan Littlefield (redeemed)
Pam Bolmer donated: Crosstitch Christmas ornaments
Winning Bidder was: Becky Whipple (redeemed)
Robin Lamb dontated: Chocolate chip banana bread muffins
Winning Bidder was: Theresa Kimbrough
Colleen Mace donated: Pedicure
Winning Bidder was: Becky Whipple
Jan Littlefield donated: Will wrap a dozen Christmas gifts
Winning Bidder was: Tina Weinzierl
Megan Thornton donated: Hot Fudge Banana Splits
Winning Bidder was: Colleen Mace
Lyndee Duke donated: Egg Nog Cake
Winning Bidder was: Julie Phillips
Danielle Duke donated: Chinese Dinner
Winning Bidder was: Kristal Coles
Kristal Coles donated: Custom Art Piece
Winning Bidder was: Megan Thornton
Bev Larson donated: Crocheted baby blanket
Winning Bidder was: Rese Moore
Spring Jeffery donated: FHE Treats for a month
Winning Bidder was: Lori Crawford
Jessica Walters donated: Mary Kay Makeup
Winning Bidder was: Lynnea Innis
Theresa Kimbrough donated: Homemade Icecream
Winning Bidder was: Spring Jeffery
Lori Crawford donated: Cake
Winning Bidder was: Julie Phillips
Julie Phillips donated: a Family Dinner
Winning Bidder was: Colleen Mace
Wednesday, November 5, 2008
Thursday, October 16, 2008
Bow Class Taught by Jennifer Grant
The bow making class is on Thursday, October 23 at 6:30pm at the Stake Center. If you plan to attend this class, please select which bow you would like to make and purchase the items specified below the picture of that bow. If you have any questions about the materials please call Jennifer Grant 357-0010.
*Each bow will either need a clip or a cut of stretch elastic for a baby headband.
*Each person will need to purchase covered wire. Fray check is optional.
*If you have scissors and a glue gun, please bring them with you.
I suggest you purchase your materials at Ribbons and Lace (SW corner of Lindsay and Main). They have a HUGE selection of ribbon and they will be able to help you better choose ribbon and materials that will work for your bows. Some ribbon is not well suited for hair bows. They know me there and they will be able to give you good information and ideas for bows. However, this is only a suggestion! There are many patterns, styles and colors of ribbon. You can even bring in your clothing with you to match up with the ribbon.
Pink/Brown Bow: 2/3 of a yard of 7/8” wide ribbon (for top layer)
*Double Layer 2/3 of a yard of 7/8” wide ribbon (for bottom layer)
¼ of a yard of 3/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)
Pink Bow: 7/8 of a yard of 1-½” wide ribbon
*Single Layer ¼ of a yard of 5/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)
Green Bow: 2/3 of a yard of 7/8” wide ribbon
*Single Layer ¼ of a yard of 3/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)
White Sheer Bow: 2/3 of a yard of 7/8” wide ribbon (for top layer)
*Double Layer 2/3 of a yard of 7/8” wide ribbon (for bottom layer)
¼ of a yard of 7/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)
*Each bow will either need a clip or a cut of stretch elastic for a baby headband.
*Each person will need to purchase covered wire. Fray check is optional.
*If you have scissors and a glue gun, please bring them with you.
I suggest you purchase your materials at Ribbons and Lace (SW corner of Lindsay and Main). They have a HUGE selection of ribbon and they will be able to help you better choose ribbon and materials that will work for your bows. Some ribbon is not well suited for hair bows. They know me there and they will be able to give you good information and ideas for bows. However, this is only a suggestion! There are many patterns, styles and colors of ribbon. You can even bring in your clothing with you to match up with the ribbon.
Yellow Bow: 7/8 of a yard of 1-½” wide ribbon (for top layer)
*Double Layer 7/8 of a yard of 1-½” wide ribbon (for bottom layer)
¼ of a yard of 5/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)
Pink/Brown Bow: 2/3 of a yard of 7/8” wide ribbon (for top layer)
*Double Layer 2/3 of a yard of 7/8” wide ribbon (for bottom layer)
¼ of a yard of 3/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)
Pink Bow: 7/8 of a yard of 1-½” wide ribbon
*Single Layer ¼ of a yard of 5/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)
Green Bow: 2/3 of a yard of 7/8” wide ribbon
*Single Layer ¼ of a yard of 3/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)
White Sheer Bow: 2/3 of a yard of 7/8” wide ribbon (for top layer)
*Double Layer 2/3 of a yard of 7/8” wide ribbon (for bottom layer)
¼ of a yard of 7/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)
Sunday, October 12, 2008
Freezer Meals Recipes (Janea Waite)
American Enchiladas
(Waite Family Favorite)
1-pound ground beef
1 (28-ounce can) hominy (drained)
1 (28-ounce can) red enchilada sauce Fritos
Shredded Lettuce
Diced Tomatoes
Diced Onions
Sour Cream
Brown ground beef and drain fat. Bring enchilada sauce and hominy to a boil, and then add ground beef in. Cool. Place in freezer bag.
Thaw. Heat on stove or in microwave. Serve over Fritos and top with other ingredients as desired.
(I like onions cooked in with ground beef, but recipe does not call for them.)
Ravioli Casserole
(Karissa Moore- adapted for freezing)
1 (28-ounce jar) spaghetti sauce
1 (25-ounce package) frozen cheese ravioli
2 cups cottage cheese
4 cups shredded mozzarella cheese
¼ cup grated parmesan cheese
In a 9x13 un-greased baking pan layer half each of spaghetti sauce, ravioli, cottage cheese, mozzarella cheese. Repeat with layers of spaghetti sauce, ravioli, cottage cheese, parmesan cheese. Cover tightly and freeze.
Thaw. Bake in the oven covered 350 degrees 50 minutes. Uncover, sprinkle with mozzarella cheese and bake uncovered until cheese is melted and fork easily penetrates ravioli layers.
(I like to sprinkle my cottage cheese layer lightly with oregano and garlic salt.)
(Waite Family Favorite)
1-pound ground beef
1 (28-ounce can) hominy (drained)
1 (28-ounce can) red enchilada sauce Fritos
Shredded Lettuce
Diced Tomatoes
Diced Onions
Sour Cream
Brown ground beef and drain fat. Bring enchilada sauce and hominy to a boil, and then add ground beef in. Cool. Place in freezer bag.
Thaw. Heat on stove or in microwave. Serve over Fritos and top with other ingredients as desired.
(I like onions cooked in with ground beef, but recipe does not call for them.)
Ravioli Casserole
(Karissa Moore- adapted for freezing)
1 (28-ounce jar) spaghetti sauce
1 (25-ounce package) frozen cheese ravioli
2 cups cottage cheese
4 cups shredded mozzarella cheese
¼ cup grated parmesan cheese
In a 9x13 un-greased baking pan layer half each of spaghetti sauce, ravioli, cottage cheese, mozzarella cheese. Repeat with layers of spaghetti sauce, ravioli, cottage cheese, parmesan cheese. Cover tightly and freeze.
Thaw. Bake in the oven covered 350 degrees 50 minutes. Uncover, sprinkle with mozzarella cheese and bake uncovered until cheese is melted and fork easily penetrates ravioli layers.
(I like to sprinkle my cottage cheese layer lightly with oregano and garlic salt.)
Freezer Meals Cooking Class
Here is some of the info from the last cooking class taught by Janea Waite:
· If freezing mashed potatoes make them very thick and test freeze a small portion.
· Fresh vegetables or cooked vegetable get soggy after freezing. Consider leaving vegetables
out and add when serving. Or use commercially frozen vegetables w/o cooking them first.
· Add toppings like bread crumbs, French fried onions and sometimes shredded cheese at the
time of baking, instead of before freezing.
· Cook pasta 2 MINUTES LESS THAN THE SHORTEST RECOMMENDED COOKING
TIME. COOK BY TIMER, NOT BY LOOK.
· Lasagna and manicotti do not need to be cooked before assembly.
· Instant rice does not freeze well.
· Deep fried foods loose crispness.
· Air is your enemy.
· Leave ¼ inch head room in plastic containers. If there is too much space left, press plastic
wrap onto the surface of the food then cover with lid.
· Foods packaged properly and in a freezer at the correct temperature will last 3-6 months.
Plan Your Attack
· 30 meals in a day (15 recipes) 2 slow cooker, 2 oven, 2 stove, 9 assemble
· 10 meals in a day (5 recipes) 1 slow cooker, 1 oven, 1 stove top, 1 assemble
· Cook extra on a night you cook, and freeze the rest.
· Use items on sale to drive your choices for freezer meals.
· Choose a category of recipes such as spaghetti sauce, chicken, beef, meatballs, ribs etc.
· Cook with a friend.
· Get the family involved.
· Packaging options: plastic freezer containers, resealable freezer bags, and disposable aluminum pans. Consider purpose and space. (Only purchase plastic containers that are labeled freezer, microwave and dishwasher safe.) Choose the size that fits the food.
Tips and Tricks
· dinnerisready.com
· Freeze what your family will eat, not recipe size.
· Have each recipe on a card to follow you around the kitchen
· Do as much as possible before cooking day (shopping, pre-cook chicken, chop onions, grate cheese etc.)
· Gather your essential equipment (see list on “30 Meals” handout).
· Prepare a list of what you have frozen, with date.
· Label each meal with name, cooking instructions, date and servings right on the package before food is in it.
· Make your shopping list by category.
· Think single servings for lunches or to bless others.
· Food that is not cooled will over work your freezer motor.
· Freeze in single layers when possible.
· Thaw meals in the refrigerator. Take them out the day before.
· Some meals can be thawed and cooked in the microwave.
· Force thawing pasta dishes will cause them to fall apart.
· You can cook some meals from frozen state, add about 50% to the cooking time.
· Frozen Meal Shower?
· Sign up for frozen meal compassionate service.
Freezer Science 101
· Test for freezer worthiness: Did you like it after it has been frozen?
· Don’t freeze raw potatoes.
· Cooked potatoes will fall apart, consider substituting frozen or boxed dehydrated potatoes,
no need to thaw or cook.· Test for freezer worthiness: Did you like it after it has been frozen?
· Don’t freeze raw potatoes.
· Cooked potatoes will fall apart, consider substituting frozen or boxed dehydrated potatoes,
· If freezing mashed potatoes make them very thick and test freeze a small portion.
· Fresh vegetables or cooked vegetable get soggy after freezing. Consider leaving vegetables
out and add when serving. Or use commercially frozen vegetables w/o cooking them first.
· Add toppings like bread crumbs, French fried onions and sometimes shredded cheese at the
time of baking, instead of before freezing.
· Cook pasta 2 MINUTES LESS THAN THE SHORTEST RECOMMENDED COOKING
TIME. COOK BY TIMER, NOT BY LOOK.
· Lasagna and manicotti do not need to be cooked before assembly.
· Instant rice does not freeze well.
· Deep fried foods loose crispness.
· Air is your enemy.
· Leave ¼ inch head room in plastic containers. If there is too much space left, press plastic
wrap onto the surface of the food then cover with lid.
· Foods packaged properly and in a freezer at the correct temperature will last 3-6 months.
Plan Your Attack
· 30 meals in a day (15 recipes) 2 slow cooker, 2 oven, 2 stove, 9 assemble
· 10 meals in a day (5 recipes) 1 slow cooker, 1 oven, 1 stove top, 1 assemble
· Cook extra on a night you cook, and freeze the rest.
· Use items on sale to drive your choices for freezer meals.
· Choose a category of recipes such as spaghetti sauce, chicken, beef, meatballs, ribs etc.
· Cook with a friend.
· Get the family involved.
· Packaging options: plastic freezer containers, resealable freezer bags, and disposable aluminum pans. Consider purpose and space. (Only purchase plastic containers that are labeled freezer, microwave and dishwasher safe.) Choose the size that fits the food.
Tips and Tricks
· dinnerisready.com
· Freeze what your family will eat, not recipe size.
· Have each recipe on a card to follow you around the kitchen
· Do as much as possible before cooking day (shopping, pre-cook chicken, chop onions, grate cheese etc.)
· Gather your essential equipment (see list on “30 Meals” handout).
· Prepare a list of what you have frozen, with date.
· Label each meal with name, cooking instructions, date and servings right on the package before food is in it.
· Make your shopping list by category.
· Think single servings for lunches or to bless others.
· Food that is not cooled will over work your freezer motor.
· Freeze in single layers when possible.
· Thaw meals in the refrigerator. Take them out the day before.
· Some meals can be thawed and cooked in the microwave.
· Force thawing pasta dishes will cause them to fall apart.
· You can cook some meals from frozen state, add about 50% to the cooking time.
· Frozen Meal Shower?
· Sign up for frozen meal compassionate service.
Monday, September 29, 2008
Baked Shells with Butternut Squash- Freezer Meal (Ashley Pasko)
4 T Olive Oil
2 large onions, halved and thinly sliced
salt & pepper
2 tsp chopped fresh rosemary
1 head of roasted garlic w/ cloves squeezed out and mashed
1 lb small pasta shells
1 pkg (12oz) frozen winter squash puree, thawed (I just baked a butternut squash until tender and then mashed with a little water to make my puree)
1 cup grated parmesan cheese
3 slices crusty baguette, cut into 1/4 inch cubes
Heat 3 T oil in large skillet over medium-low heat. Add onions and season with salt and pepper. Cover and cook until onions are soft and release their liquid (15 min). Uncover and raise heat to medium. Cook, stirring, until onions are browned, 20-25 minutes. Stir in 1 tsp rosemary and all of the roasted garlic.
Meanwhile, cook pasta in large pot of boiling salted water for 2 minutes less than the shortest cooking time on the package directions. Drain and reserve 1 1/2 cups cooking water. Return the pasta to the pot.
Stir the squash and reserved pasta water into the onions. Simmer 2 minutes. Toss the squash mixture and 1/2 c parmesan with the pasta in the pot. Transfer to a foil baking dish. Cover with plastic wrap, then foil. Label foil with contents of dish.
Combine the bread cubes with remaining parmesan, rosemary and oil. Season with S&P. Place in a quart sized freezer ziplock bag. Seal and label. Tape the bag to the foil baking dish with your pasta in it. Freeze pasta and breadcrumb mixture.
To serve: completely thaw pasta dish in the fridge. Remove plastic wrap and foil. Sprinkle pasta with breadcrumb mixture. Bake at 400 degrees until golden brown and heated through. It took mine about 45 minutes b/c the pasta was cold from being in the fridge. Place foil sheet loosely over top of pasta if the breadcrumbs start to brown too much before the pasta is hot and cooked through. If you don't freeze this dish and decide to bake it right away after assembling it, you will only need to bake it for about 15-20 minutes.
2 large onions, halved and thinly sliced
salt & pepper
2 tsp chopped fresh rosemary
1 head of roasted garlic w/ cloves squeezed out and mashed
1 lb small pasta shells
1 pkg (12oz) frozen winter squash puree, thawed (I just baked a butternut squash until tender and then mashed with a little water to make my puree)
1 cup grated parmesan cheese
3 slices crusty baguette, cut into 1/4 inch cubes
Heat 3 T oil in large skillet over medium-low heat. Add onions and season with salt and pepper. Cover and cook until onions are soft and release their liquid (15 min). Uncover and raise heat to medium. Cook, stirring, until onions are browned, 20-25 minutes. Stir in 1 tsp rosemary and all of the roasted garlic.
Meanwhile, cook pasta in large pot of boiling salted water for 2 minutes less than the shortest cooking time on the package directions. Drain and reserve 1 1/2 cups cooking water. Return the pasta to the pot.
Stir the squash and reserved pasta water into the onions. Simmer 2 minutes. Toss the squash mixture and 1/2 c parmesan with the pasta in the pot. Transfer to a foil baking dish. Cover with plastic wrap, then foil. Label foil with contents of dish.
Combine the bread cubes with remaining parmesan, rosemary and oil. Season with S&P. Place in a quart sized freezer ziplock bag. Seal and label. Tape the bag to the foil baking dish with your pasta in it. Freeze pasta and breadcrumb mixture.
To serve: completely thaw pasta dish in the fridge. Remove plastic wrap and foil. Sprinkle pasta with breadcrumb mixture. Bake at 400 degrees until golden brown and heated through. It took mine about 45 minutes b/c the pasta was cold from being in the fridge. Place foil sheet loosely over top of pasta if the breadcrumbs start to brown too much before the pasta is hot and cooked through. If you don't freeze this dish and decide to bake it right away after assembling it, you will only need to bake it for about 15-20 minutes.
Freezer Meals
Here is a link to the freezer meals website that Kristal Coles mentioned at our last cooking class:
And here are her phenomenally organized and efficient grocery shopping lists and menu planner. You can click on the picture to enlarge it. If you need me to email the file to you just let me know.
Lisa Brown emailed me the large file of Weight Watchers Crock Pot recipes. I can't figure out how to upload it, so if you would like it please email me at: ashleypasko@yahoo.com
Sunday, August 10, 2008
Pineapple Avocado Salad (Ashley Pasko)
A lot like the one at Tia Rosas Restaurant
Chopped Romaine lettuce
Thinly sliced red onion
Sliced fresh pineapple
Sliced avocado
Poppyseed Dressing
In blender combine:
½ c sugar
1 tsp salt
1 tsp dry mustard
½ tsp onion powder
1/3 cup cider vinegar
1 Tbsp lemon juice
1 c canola oil
Blend well then pour into salad dressing jar. Stir in:
1 ½ Tbsp poppyseeds
This salad needs to be eaten right away after the dressing is poured on. It gets soggy quick. So serve the dressing on the side.
Chopped Romaine lettuce
Thinly sliced red onion
Sliced fresh pineapple
Sliced avocado
Poppyseed Dressing
In blender combine:
½ c sugar
1 tsp salt
1 tsp dry mustard
½ tsp onion powder
1/3 cup cider vinegar
1 Tbsp lemon juice
1 c canola oil
Blend well then pour into salad dressing jar. Stir in:
1 ½ Tbsp poppyseeds
This salad needs to be eaten right away after the dressing is poured on. It gets soggy quick. So serve the dressing on the side.
Paradise Cake (Lyndee Duke)
11.5 oz can mandarin oranges with juice
4 eggs
1/2 c vegetable oil
1 pkg yellow cake mix w/ pudding in it
20 oz can crushed pineapple with juice
3 oz pkg vanilla pudding, instant
8 oz carton cool whip, thawed
Preheat oven to 350. Grease a 9x13 cake pan. Combine mandarin oranges with juice, with eggs and oil in a mixing bowl. Stir in cake mix and beat again until well mixed. Pour into greased baking pan. Bake for 30 minutes or until a toothpick inserted in center of cake comes out clean. Cool on wire rack.
Drain Pineapple, reserving all but 1/4 of juice. Make topping by mixing crushed pineapple and reserved juice, vanilla pudding and whipped topping. Spread onto cooled cake in pan. refridgerate until ready to serve.
4 eggs
1/2 c vegetable oil
1 pkg yellow cake mix w/ pudding in it
20 oz can crushed pineapple with juice
3 oz pkg vanilla pudding, instant
8 oz carton cool whip, thawed
Preheat oven to 350. Grease a 9x13 cake pan. Combine mandarin oranges with juice, with eggs and oil in a mixing bowl. Stir in cake mix and beat again until well mixed. Pour into greased baking pan. Bake for 30 minutes or until a toothpick inserted in center of cake comes out clean. Cool on wire rack.
Drain Pineapple, reserving all but 1/4 of juice. Make topping by mixing crushed pineapple and reserved juice, vanilla pudding and whipped topping. Spread onto cooled cake in pan. refridgerate until ready to serve.
Frog Eye Salad (Colleen Mace)
To 3 qts boiling water add:
2 tsp salt
1 T oil
16 oz acini de pepe pasta
Cook 8-10 minutes then drain and rinse in cold water. Add to the following custard mix. Stir and store overnight in refridgerator.
1 c sugar
1/2 tsp salt
2 eggs, beaten
2 T flour
2 c pineapple juice
1 T lemon juice
combine sugar, flour & salt. Add juice & eggs. Cook over med heat until thick. Add lemon juice.
Next day add:
3 cans mandarin oranges
2 cans pineapple chunks (20 oz)
2 cartons cool whip (8oz each)
1 c mini marshmallows
1 c coconut
2 tsp salt
1 T oil
16 oz acini de pepe pasta
Cook 8-10 minutes then drain and rinse in cold water. Add to the following custard mix. Stir and store overnight in refridgerator.
1 c sugar
1/2 tsp salt
2 eggs, beaten
2 T flour
2 c pineapple juice
1 T lemon juice
combine sugar, flour & salt. Add juice & eggs. Cook over med heat until thick. Add lemon juice.
Next day add:
3 cans mandarin oranges
2 cans pineapple chunks (20 oz)
2 cartons cool whip (8oz each)
1 c mini marshmallows
1 c coconut
Frozen Fruit Salad (Heather Jones)
1 can pears
1 can peaches
1 can pineapple
3 bananas
1 frozen package of strawberries in juice
Strain fruit without pressing down on them and pour into a bowl. Use potato masher to mash to a chunky consistency. Stir fruit together so juices mix and then freeze overnight. Enjoy!
1 can peaches
1 can pineapple
3 bananas
1 frozen package of strawberries in juice
Strain fruit without pressing down on them and pour into a bowl. Use potato masher to mash to a chunky consistency. Stir fruit together so juices mix and then freeze overnight. Enjoy!
Way Easy Fruit Dip (Sarah Harrold)
Large tub Cool Whip Lite
Large tub non-chunky flavored yogurt
Combine a little at a time until it gets to your preferred taste. Serve with fruit.
Large tub non-chunky flavored yogurt
Combine a little at a time until it gets to your preferred taste. Serve with fruit.
Fruit Dip (Sarah Harrold)
1 pkg cream cheese, 8oz
1/3 c sugar
1/3 c brown sugar
1 tsp vanilla
1/2 c pecans, toasted
Beat cream cheese, sugar and brown sugar together until smooth. Add in vanilla, then pecans. Chill and serve with any type of fruit.
1/3 c sugar
1/3 c brown sugar
1 tsp vanilla
1/2 c pecans, toasted
Beat cream cheese, sugar and brown sugar together until smooth. Add in vanilla, then pecans. Chill and serve with any type of fruit.
Colorful Bean Salad (Ann Cohee)
2 T extra virgin olive oil
1 1/2 T red wine vinegar
1/2 tsp oregano
2 T chopped red onion
2 c choppe celery
2 cans great northern beans, well rinsed
1 large red bell pepper, chopped
Salt and Pepper to taste
Mix all together and serve.
1 1/2 T red wine vinegar
1/2 tsp oregano
2 T chopped red onion
2 c choppe celery
2 cans great northern beans, well rinsed
1 large red bell pepper, chopped
Salt and Pepper to taste
Mix all together and serve.
Corn Casserole
1 can Corn (or 16 oz frozen corn)
2 eggs
1/2 c milk
4 slices toast
8 oz cubed cheese
Beat eggs, cube toast, add all ingredients together. Bake at 350 for 30-45 minutes.
2 eggs
1/2 c milk
4 slices toast
8 oz cubed cheese
Beat eggs, cube toast, add all ingredients together. Bake at 350 for 30-45 minutes.
Thursday, June 19, 2008
Chocolate Chip Banana Bread (Ashley Pasko)
I made this for Playgroup on Wednesday and had several requests for the recipe. The banana bread is Lyndee Duke's amazing recipe. I just added chocolate chips b/c even the best things are better with chocolate... :)
1/2 c oil
1 1/4 c sugar
2 eggs
2 mashed bananas
1 1/2 c flour
1/4 c sour cream
1 tsp baking soda
1/4 tsp salt
Mix all ingredients togther in order. Put in oiled bread pan and bake at 350 for 45 minutes. Makes 1 loaf.
1/2 c oil
1 1/4 c sugar
2 eggs
2 mashed bananas
1 1/2 c flour
1/4 c sour cream
1 tsp baking soda
1/4 tsp salt
Mix all ingredients togther in order. Put in oiled bread pan and bake at 350 for 45 minutes. Makes 1 loaf.
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