Winning Recipes

December Meeting
Savory Salsa Cheesecake


Ron  and Shige
crust:
  • 1 1/2 cups crushed buttery round crackers
  • 4 tbs melted butter
filling:
  • 2 8-ounce pkgs cream cheese, softened
  • 2 eggs
  • 1 1/2 tsp salt
  • 1/4 tsp white pepper
  • 2 tbs grated onion
  • 1 tsp sugar
  • 2 large cloves garlic, minced
  • 1 tbs freshly squeezed lime juice
  • 2 tbs packaged taco seasoning mix
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup bottled salsa, chunky style
  • Preheat oven to 325.
  • In a food processor fitted with metal blade, crush crackers to fine crumbs.  Place in small bowl; add butter, mix well with a fork.  Press evenly into bottom of a 9-inch springform pan. Refrigerate crust while preparing filling.
  • Place cream cheese in medium bowl of electric mixer. Beat in eggs one at a time, blending well after each. Mix in salt, white pepper, onion, sugar, garlic, lime juice and taco seasoning.  Mix until well-blended.  By hand, mix in cheese, salsa and cilantro.
  • Pour filling into prepared crust.  Bake in 325 degree oven for 60 minutes or until cheesecake is slightly browned on top.
  • Remove and cool on a whilre rack. Chill overnight before serving with crackers.

August Meeting
Chipotle Pork Loin


Dale Boggs
  • pork loin approx. 2.25 pounds (adjust cook time based on size)
  • Olive oil
  • 1 TBS liquid smoke
  • 1/2 cup chicken broth
  • Kosher salt/ground black pepper (reg salt can be used)
  • 2 cloves garlic chopped
  • 1 TBS red peppers
  • 1 Tsp ground mustard
  • 1 Tsp cumin
  • 1 Tsp Paprika

Preheat oven to 400 degrees.

  • Mix dry in small bowl; paprika, red pepper, ground mustard, cumin.
  • In a cold skillet (oven usable) add olive oil and garlic, lightly brown garlic on low heat.
  • Apply olive oil to top and sides, rub dry mixture coating all side of loin.
  • Salt and pepper both sides of loin.
  • Place loin in pan.
  • Add liquid smoke and chicken stock. Place in oven.
  • Reduce oven to 375, and bake, spoon liquid over loin through out cook time. (oven temp will drop when door opened, so preheat at higher temp)
  • Approximately 1.5 hours, check temperature. Min. temp 140 degrees for rare, 150 for medium. (loin will continue to cook after you remove from heat. So undercook a little.)
May Meeting

"Grab your pearls Panini"
 A quick and easy summer delight.

Tom Giesow and Vic Scherley


Tom and Vic said, "This is the recipe from the Food Network website. We played around with it for our taste"

They substituted roasted garlic hummus for the garbanzo bean spread, and green olives instead of black, along with some feta sprinkles.
Garbanzo Bean Spread:
1 (15 1/2-ounce) can garbanzo beans, drained
2 cloves garlic
1/4 cup fresh mint
2 teaspoons lemon zest
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Panini:
1 cup pitted black olives, finely chopped
2/3 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (5 1/2-ounce) cans Italian tuna in olive oil, drained (recommended: Flot)
1 (13 3/4-ounce) can quartered artichoke hearts, drained
8 mini baguettes, sliced in 1/2 lengthwise
2 cups arugula
Special equipment: Brown parchment paper for wrapping the sandwiches
  • To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
  • To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.
  • Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.
March Meeting

Stuffed Chicken Sausage Legs
Otis - Bill Hein's Guest


  • 1 small onion chopped
  • 1/4 cup each red, green, yellow peppers
  • 2 large garlic cloves
  • 1 teaspoons fresh ginger
  • 1/4 cup sun dried tomatoes
  • 2 teaspoons salt
  • 1 teaspoon each - freshly ground pepper, thyme, oregano
  • 3 tablespoons sage
  • 1/2 a cup plus bread crumbs
  • 1/4 cup olive oil
  • 1 egg
  • 1/3 cup bourbon or sherry
  • Oil for sautéing
  • 1/2 cup unseasoned flour
  • 8 chicken legs with skin on

  • Peel skin back gently over knuckle bone without tearing. Chop off leg leaving knuckle and a little bone with the skin attached.  Remove meat from leg bones and grind or chop. Add one small chicken breast or 1/2 cup ground turkey meat.
  • Saute' the first five ingredients, then combine with the rest of the ingredients and mix together well.
  • Saute' a little bit of the mixture in a hot frying pan and taste for seasoning.
  • Stuff the mixture into the skin of the chicken legs and shape to look like the original chicken leg. Do not over stuff the leg.
  • Season the outside of the chicken with salt, pepper and hot smoked paprika. Roll in a little flour and brown quickly in medium hot oil (canola oil is okay).
  • Place in a baking dish and bake in a 350 degree oven for about 20 to 30 minutes until done.
  • Experiment with various seasonings to make it your own, or email to get additional gravy/sauce recipe. 
February Meeting

Asian Cole Slaw
Scott Durfee

A simple recipe that can be embellished upon by adding any of your favorite ingredients.
  • Bagged coleslaw mix
  • Fresh garlic
  • Red onion
  • Mandarin oranges (canned) reserve the juice
  • Roasted jalapenos (substitute any hot flavoring)
  • Fresh apple, chopped
  • Pineapple (canned is best because you will need the juice for the dressing)
  • Cashews (any nut will do)
  • Raisins
  • Olive oil
  • Balsamic vinegar (or any hearty vinegar or combination, such as rice, apple cider etc.)
  • Peanut butter
  • Thai basil, chopped (fresh, ordinary basil will do in a pinch)
  • Fresh ginger, grated
  • Finely chop the garlic and sauté in olive oil until crunchy.
  • In a food processor, add pineapple juice, vinegar, olive oil, grated ginger, orange juice, hot peppers, peanut butter, and crunchy garlic (w/oil). Blend until smooth. 
  • Mix all the ingredients together and chill. 
Amounts of ingredients are up to individual taste. Get creative add shitake mushrooms, grilled shrimp, dried fruit etc.
January Meeting

Roasted Garlic / Portabella Mushroom Soup

Tom Giesow and Vic Scherley
  • 2 Medium size bulbs of garlic
  • 16 ounces Portabella Mushrooms, fine to coarsely chopped
  • 1 Med. shallot, finely chopped
  • 1 Med yellow onion, finely chopped
  • 6 tbs butter
  • 6 tbs flour
  • 32 ounces chicken broth
  • 1 Pint half and half
  • Saute garlic in some butter to a roasted brown over low to medium heat.  Once cooked, mash the garlic cloves with fork to breakup and set aside.
  • Saute the mushrooms, shallot, onion with butter in a clean pan and then set aside.
  • In a soup pot, melt the 6 tbs of butter over medium heat and slowly stir in the flour to make a roux.  Stir the thickened mixture to cook the flour. 
  • Slowly add the chicken broth,  mushroom and garlic mixtures, stirring as it will thicken quickly in the roux. Add the half and half and bring to a boil.  
  •  reduce heat and simmer over low heat until ready to serve.  Salt and pepper to taste.
December Meeting

Southwestern Chicken
Shirley - Bill's guest
  • Cooking spray
  • 1¼ lb chicken cooked breast, shreaded
  • 1½ C chopped onion
  • 4 garlic cloves, minced
  • ½ C beer
  • ¼-½ tsp ground red pepper
  • 1 (28oz) can diced tomatoes, drained
  • ½ C thinly sliced green onions
  • 1 (2¼ oz) can sliced ripe olives, drained
  • 2 (4.5oz) can chopped green chilies, drained
  • 5 Tbsp all-purpose flour
  • ½ tsp salt
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • 2 C 1% low-fat milk
  • 2 large egg whites, lightly beaten, or,  6 Tbsp egg substitute
  • ¾ C (3oz) sharp cheddar, shredded
  • ¾ C (3oz) Monterey Jack, shredded
  • 6 (6”) corn tortillas, cut in half
  • ½ C fat-free sour cream
  • ½ C salsa
  • Coat large skillet with spray.  Over medium heat sauté onion & garlic until tender.  Add chicken, beer, pepper, and tomatoes.  Cook 10 min. or until most of liquid evaporates. Remove from heat. 
  •  Save 1 Tbsp each of green onion and olives for garnish and stir the rest and the chilies into the chicken mixture.   Set aside.
  • Combine flour, salt, cumin and coriander in pan.  Gradually add milk, stirring with whisk until blended.  Stir constantly and cook until thick, then whisk into egg whites.  Set aside.
  • Mix cheeses in bowl. Set aside.
  • Spread ½C white sauce in bottom of spray treated 2 ½ quart round casserole or soufflé dish.  Layer 4 tortilla halves over sauce, 2 C chicken mix, ½ C white sauce, and ½ C cheese mix.  Repeat layers twice ending with sauce.   Retain ½ C cheese mix.
  • Bake uncovered for 40 min.  Sprinkle remaining cheese, onion and olive.  Bake additional 5 minutes.  Let stand 10 or minutes.  Serve with sour cream and salsa.  
November Meeting

Bourbon Chicken
Brian Cahill
  • 1/4 cup Kentucky bourbon
  • 1/2 teaspoon cornstarch
  • 1/4 cup brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 bag chicken tenders
  • 1 tablespoon olive oil
  • In a small bowl, add the bourbon to the cornstarch and stir until the cornstarch has dissolved.
  • Add the rest of the ingredients except the chicken and stir again until the sugar has dissolved. Then set the sauce aside.
  • Put thawed chicken tenders in crock pot.  Pour sauce over and mix to coat all pieces.  Depending on the quantity of the chicken pieces, you may need to make more sauce.  I used a double recipe to begin with as I wanted a lot of sauce.
  • Start crock pot on high till chicken is thoroughly heated and then reduce to warm and serve when needed..
  • Serve with rice or noodles.  
October Meeting


Grilled Romaine Lettuce
Vic Scherley and Tom Giesow  

Vic says this is a simple dish to create, something he learned from a caterer.  

Hearts of Romaine Lettuce
Italian or Greek Salad Dressing
Pine Nuts
crumbled Blue Cheese or Feta
   
  • Slice Romaine hearts in half.
  • Spray grill with pam and grill the lettuce hearts for a few minutes to get grill marks ( keep and eye on them so they don't wilt too much ), you still want the lettuce to be crunchy.
  • Toast pine nuts under the broiler (these will roast up quickly) to light brown.
  • Crumble Blue cheese ( feta cheese can be a substituted if you wish).
  • Plate the romaine, sprinkle with pine nuts and blue cheese, then dress with salad dressing.  BAM!
September Meeting


Mango-Corn Salsa
Rick - a visitor
4 ears Corn
1 mango, peeled, pitted and coarsely chopped
1 red and 1 green bell pepper, seeded and coarsely chopped
1 jalapeno pepper, seeded and chopped
1/2 cup cilantro, chopped
1/4 cup canola oil
Juice of 1 lime
1/2 - 1 lb of boiled shrimp- chopped (optional)
  • Cut the kernals off the cobs and place corn in a medium bowl.  Add all of the other ingredients to the bowl and toss to combine.
  • Season to taste with salt and pepper.
  • Cover and refrigerate until cold.
  • Serve cold.
  • Keeps for 2 to 3 days in the refridgerator.
  • Makes about 4 cups.
  • Can be served as a dip with corn chips, or as a salad with shrimp, fish or chicken.