Gourmet Dinner Recipes


Mennonite Feast (November 2015)

Grace:  For the food that nourishes our bodies . . . for the fellowship here that feeds our souls . . . for all things good and beautiful with which our lives are filled . . . we give our thanks today. Amen (Unknown)

Non Alcoholic Punch

3 (6 oz.) cans frozen lemonade (not pink), thawed (18 oz)

1 (10 oz.) pkg. frozen strawberries with juice

1 qt. Ginger ale

Dilute lemonade as directed on cans.  Add strawberries with juice.  At last minute, add ginger ale. Serve over ice in punch bowl or over ice in individual glasses.  Try to get chopped strawberries, not slices or halves.  Don’t mash the berries.

Makes 28 (4 oz.) servings.


Amish-Style Deviled Eggs

12 eggs

2 tablespoons mayonnaise

1 heaping tablespoon yellow mustard

4 ounces chopped olives

Dash salt and pepper

Bring a large pan of water to a boil, then turn off heat.  Prick the end of the shell of each egg and drop gently into the hot water.  Cover and let sit for 20 minutes.  Pour out water.  Rinse eggs in cold water.  Peel. Halve eggs and remove yolks.  Place in medium bowl and mash.  Mix in mayonnaise, mustard, olives, salt and pepper.  Stuff eggs with mixture.




Salad of Greens

4 cups greens (dandelion, endive, spinach or greens of choice)

2-3 hard-boiled eggs

Dressing:

3 slices of bacon

2 tablespoons flour

2-4 tablespoons sugar

¼ cup vinegar

½ to ¾ cup cream

Prepare dressing by cutting bacon into pieces and frying.  Blend flour into hot bacon.  Reduce heat and add sugar, vinegar and cream.  Bring dressing to a boil.  Toss with greens and eggs, or toss with greens and shred egg over top to garnish.  Serve at once.  Do not allow to fully wilt.

Serves 4.


Old Fashioned Sauerbraten

 1 4-pound chuck roast

2 tsp. salt

¼ tsp. black pepper

2 cups water

2 cups cider or wine vinegar

½ cup chopped instant onions

3 bay leaves

12 peppercorns

6 whole cloves

2 tablespoons celery flakes

¼ thyme leaves

1 tsp. mustard seed

1 large carrot, sliced

¼ cup sugar

Flour

2 tablespoons oil

¼ cup seedless raising, plumped

18, dark, old-fashioned gingersnaps, crushed


Rub beef with salt and pepper and place in a large bowl or crock with water, vinegar, onions, bay leaves, peppercorns, cloves, celery flakes, thyme leaves, mustard seeds, carrot and sugar.  (One half cup of dry red wine may be added to the marinade if desired.)  Cover and marinate in refrigerator 3 days. Turn several times.  When ready to cook, remove meat from marinade, dry and dust with flour, brown on all sides in hot oil.  Add marinade. Cover and simmer slowly 3 hours or until tender.  Lift meat onto hot platter.  Keep warm in hot oven.  Strain stock.  Add raisins and gingersnaps; cook; stirring until thick.  Pour part of the gravy over the meat and serve the rest in a side dish.  Serves 4 to 6.


Quick Braised Red Cabbage

In large saucepan, melt 1 tbsp. butter over medium heat.  Add 2 cloves garlic, chopped and 3 Empire apples, peeled, cored and diced; cook, stirring, until apple is beginning to soften, about 3 minutes.  Stir in 8 cups shredded red cabbage, ½ tsp. salt, ¼ tsp. pepper and 1 cup water.  Cover and cook until almost tender, about 12 minutes.  Stir in 2 tsp. cider vinegar; cook, stirring, until cabbage is tender and liquid has evaporated, about 5 minutes.  Add 1 cup cooked, crisp, diced bacon.  Garnish with fresh apple slices.


Amish Shoo Fly Pie

1 ½ cups sifted flour

½ cup brown sugar, packed firmly

¼ cup butter

¾ cup boiling water

¾ cup dark molasses (fancy)

½ tsp. baking soda


Mix flour, sugar and butter until crumbly. Combine water, molasses and baking soda and pour into a 9 inch unbaked pie shell. Mix with crumbs, starting with the liquid and ending with the crumbs.  Bake for approximately 30 minutes at 375 degrees.


Apple Butter Pie

½ cup apple butter

2 eggs

½ cup brown sugar

1 ½ teaspoons cornstarch

1 teaspoon cinnamon

2 cups homo milk

Beat apple butter, eggs, brown sugar, cornstarch and cinnamon.  Add milk and beat slowly. Pour into unbaked 10-inch pie shell.  Bake at 425 degrees for 10 minutes and at 350 degrees for 30 minutes. 


February Recipes

Whole Wheat Honey Rolls

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm buttermilk (110° to 115°)
  • 1/2 cup butter, melted
  • 1/3 cup honey
  • 3 cups whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1-1/2 to 2-1/2 cups all-purpose flour
  • Additional melted butter
  • HONEY BUTTER:
  • 1 cup butter, softened
  • 1/2 cup honey


Directions

  • In a large bowl, dissolve yeast in warm buttermilk. Add the butter, honey, whole wheat flour, salt and baking soda. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into seven portions. Divide each portion into six pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Brush with melted butter. Bake at 400° for 12-16 minutes or until golden brown. Remove to wire racks to cool. In a small bowl, beat butter and honey until smooth; serve with rolls. Yield: 3-1/2 dozen.

Editor's Note: Warmed buttermilk will appear curdled.

Nutritional Facts

1 serving (1 each) equals 128 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 165 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Whole Wheat Honey Rolls in Taste of Home June/July 2003, p27


February Gourmet Dinner Meeting



Appetizers


Guacamole Dip


1 or 2 ripe avocados (mash with fork)

1 tsp. finely chopped onion

1 peeled finely chopped tomato

½ tsp. chili powder

1 tbsp. lemon juice

Salt and pepper to taste


Artichoke Squares


2 (6-ounce) jars marinated artichokes
1 small onion, chopped
1 clove garlic, minced
4 eggs
¼ cup bread crumbs
¼ teaspoon pepper
¼ teaspoon oregano
¼ teaspoon Tabasco Sauce
3 tablespoons chopped fresh parsley
8 ounces cheddar cheese, grated

Preheat oven to 350 degrees F. Drain the oil from 1 jar of artichokes into a skillet. Discard the oil from the other jar. Chop the artichokes and set aside. Saute onions and garlic in the oil until tender. Beat the eggs in a medium bowl until frothy. Add the bread crumbs and the seasonings. Stir in the cheese, artichokes and sautéed onions. Put the mixture into a buttered 11 x 7-inch glass dish and bake for 35 to 45 minutes, or until top is golden brown. Cut into small squares and serve warm or at room temperature.


Tomato Bocconcini Salad with Fresh Basil & Balsamic


1 box of cherry tomatoes
1 tub of mini bocconcini cheese, drained

Sliced red onion (optional)

Black or green olives (optional)
fresh basil leaves, sliced
2-3 Tbsp balsamic vinegar
2-3 Tbsp extra virgin olive oil
salt and pepper to taste



DIRECTIONS

Cut tomatoes in half and put into your salad bowl.

Add the drained mini bocconcini into the salad bowl. If you didn't buy the mini bocconcini, slice each ball of bocconcini into thirds and cut each in half.

Add onion and olives.

Drizzle with balsamic vinegar and olive oil so that most of the tomatoes and cheese have a dash of the vinegar and oil.

Sprinkle the chopped basil over the entire salad (being generous).

Season with salt and pepper to taste. 

Mix and serve.


Pork Tenderloin Slow Cooker


1 - 2 pound pork tenderloin
1 envelope of dry onion soup mix
1 cup water
1/2 cup white wine
3 tbsp minced garlic
3 tbsp lite, low sodium soy sauce
pepper to taste (not included in calories)


Directions

Place pork tenderloin in slow cooker with contents of soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus. Serves 10 at 3



Roasted Asparagus with Parmesan

" 

4 servings


olive oil cooking spray


1 pound fresh asparagus, tough ends trimmed

¼ cup shredded Parmesan cheese

1 teaspoon sea salt

¼ tsp. garlic powder, or to taste



Directions


  1. 1. Preheat oven to 400 degrees F (200 degrees C.)
  2. 2. Spray the inside of a 9 x 13 casserole dish with olive oil spray. Place asparagus in the dish and lightly spray with cooking spray.
  3. 3. Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
  4. 4. Roast in preheated oven until fork easily punctures thickest part of stem. About 12 minutes.

Buttermilk Basil Garlic Mashed Potatoes


¾ cup cottage cheese

½ cup buttermilk

3 ½ pounds russet potatoes, peeled and cut into 1 inch cubes

½ tsp. kosher salt

1 medium sweet onion, chopped

3 stalks celery, cut in half

8 cloves garlic, peeled

2 tablespoons chopped fresh basil

1 teaspoon kosher salt or to taste

Freshly ground black pepper


Preparation:

Place cottage cheese and buttermilk in a blender and pulse until smooth.  Set aside.

Place potatoes, salt, sweet onion, celery, and garlic in a large pot and cover with water.  Bring to a boil and simmer until potatoes are tender.

Fish out the celery and discard.  Drain remaining vegetables well.  Add cottage cheese and buttermilk mixture, basil, salt and pepper to the remaining potatoes, onion and garlic.  Mash by hand until well-mixed. (Small lumps are fine.)  Reheat over very low heat, stirring often, before serving.  8 servings


Bananas Foster


12 bananas, cut into quarters

1 cup flaked coconut

1 tsp. ground cinnamon

½ tsp. salt

1 cup dark corn syrup

2/3 cup butter, melted

2 tsp. grated lemon peel

1/3 cup lemon juice

2 tsp. rum

12 slices pound cake

1 quart vanilla ice cream


Directions:

Combine bananas and coconut in 4-quart Crock-pot slow cooker.

Combine cinnamon, salt, corn syrup, butter, lemon peel, lemon juice, and rum in medium bowl; pour over bananas. Cover; cook on LOW 1 to 2 hours. To serve, arrange bananas on pound cake slices.  Top with ice cream and pour on warm sauce.  Makes 12 servings,




Mexican Hot Chocolate


3 tablespoons instant hot chocolate mix

1 tablespoon chocolate syrup

½ teaspoon ground cinnamon

1 pinch chili powder

¼ cup milk

¾ cup boiling water



Directions

In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon and chili powder. Pour in the milk. Add the boiling water and stir.