Eggplant Parmigiana

1 sm. egg plant; unpeeled, cut into 1/4 in. rounds
1 egg; lightly beaten
¾ c. bread crumbs
1/4 tsp. salt
Dash of pepper
1 garlic clove
1/3 c. olive oil
10 oz. tomatoes canned
3 Tbsp. Tomato paste
1 tsp. basil
1 Tbsp. sugar
1 tsp. salt
Dash pepper
1/2 c. grated Parmesan Cheese
4 oz. mozarella cheese-thin sliced or grated

Dip eggplant slices in egg, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 min.
In large saucepan, saute’ garlic in 2 Tbsp. oil for 1-2 min.
Remove garlic and add tomatoes, tomato paste, basil, sugar, salt and pepper. Cover and simmer 20 min.
Preheat oven to 350 degrees.
Brown eggplant in 1/4 inch oil in large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a greased casserole dish and layer eggplant, sauce, parmesan and mozarella, alternately. End with mozarella on top. Bake uncovered for 30 min.
submitted by: Carrie Brady

LAZY DAY LASAGNA

1lb. ground beef, browned
¼ cup parsely
1-11/2 jars Prego sauce (or red pasta sauce)
¼ cup water
1 small box of lasagna noodles
16 oz. cottage cheese
2 cups mozzarella cheese
2 eggs
Preheat oven 350 degrees. Mix ground cooked beef and red sauce together.
In separate bowl, mix cottage cheese, moz. Cheese, eggs and parsely. Cover
The 9X13 pan with ½-1 cup of ground beef mix. On top of the beef mix add
4 uncooked noodles, overlap slightly. Cover noodles with ½ cheese mix and
2 cups sauce. Repeat layer one more time. Finish off with a 3rd layer of noodles
and remaining sauce. Pour water over the top. Cover with aluminum
Foil and bake for 45 min; then uncover and bake another 10-15 min.
Serves 8-10
submitted by: Carrie Brady

Banana Cookies

Ingredients:
Mash 1 banana
Add 1 cup white sugar
1/2 cup shortening
1 egg, beaten
2 cups flour
1 tsp. baking powder
pinch of salt
1 tsp. vanilla
optional-1 cup chopped nuts or coconut-I don't put these in cause I don't like them.


Directions:
Just mix it all together. Spray the cookie sheet and put the mix on by spoonfuls and bake at 375 degrees for 10-12 minutes.

Number Of Servings:about 24 cookies

Preparation Time:3 minutes
submitted by: Carrie Brady

CHILI AND CORNBREAD DINNER

Cornbread
¾ c. Cornmeal
1 ¼ c. Flour
¼ c. Sugar
2 tsp. powder
1 tsp. salt
1/3 c. oil
1 egg
1 c. milk
Preheat oven to 400 degrees. Mix all wet ingredients together. Then, mix all dry ingredients together. Then mix the wet and dry together. Put in 8X8 pan. Bake for
20 min.
CHILI
1 lb. beef
1 cup chopped onion
2 cloves garlic
1 can tomatoes diced ( I like the can with roasted garlic added)
2 cans dark red kidney beans, drained
1 can tomato sauce
2-3 tsp. chili powder
½ tsp. dried basil
¼ tsp. pepper
1 bay leaf
Brown hamburger and throw in garlic and onion. Drain. Put all ingredients in sauce pan bring to a boil. And let simmer 20 min. or longer….the longer the better.
You can also crockpot it for 4 hours.
Serving ideas: serve with cheese, sourcream, green onions and tortilla chips, or, cornbread and cheese.
submitted by: Carrie Brady (thanks to Sherie C. for the corn bread recipe and Cami J. for the Chili recipe)

Cherry Nut Bread

Cherry Nut Bread
1 cup butter
2 cups sugar
4 eggs
1 cup maraschino cherry juice
2 tsp vanilla
4 cups flour
2 tsp baking powder
1 tsp salt
1 jar (16 oz) maraschino cherries, chopped
1 cup nuts
Drain juice from jar of cherries. If it does not measure 2 cups, add water to make 2 cups. Cream butter and sugar. Add eggs, cherry juice and vanilla. Mix in flour, baking powder and salt. Fold in cherries and nuts. Bake in well-greased pans at 325 F for one hour. Makes up to four small or two large loaves.
submitted by: Saralynn Jensen

Almond Peach Muffins

1 1/2 cups flour
1 cup sugar
3/4 tsp salt
1/2 tsp baking soda
2 eggs
1/2 cup oil
1/2 tsp vanilla
1/8 tsp almond extract
1 1/4 cups chopped peaches or 16 oz can drained and chopped
1/2 cup sliced almonds
Combine dry ingredients. Beat eggs, oil, vanilla and almond extract. Stir into dry ingredients just until moistened. Fold in peaches and half of almonds. Fill greased muffin cups 3/4 full. Sprinkle with rest of almonds. Bake at 375 F for 20 to 25 minutes. Cool in pan for 10 minutes before removing to wire rack.
submitted by: Saralynn Jensen

Lemonade Drops

1 cup shortening
1 cup sugar
2 eggs
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 can (6 oz) lemonade concentrate, thawed
Cream shortening and sugar. Mix in eggs. Mix in dry ingredients and half of the lemonade. Bake on greased cookie sheet at 375 F (or a little lower) for 15 minutes.
Sprinkle remaining lemonade on cookies before removing from pan. Cool on wire rack.
Note: Can use orange juice or limeade as well.
submitted by: Saralynn Jensen

Bean Dip

Bean Dip
8 oz cream cheese
1 can (15 oz) refried beans
8 oz salsa
Combine ingredients in a large frying pan over medium heat, stirring often, until heated through. Serve with tortilla chips. This is a great Sunday night snack/dinner.
submitted by: Saralynn Jensen

Hamburger Pie

1 lb ground beef
1/2 cup chopped onions
1 can green beans, drained
1 can corn, drained (optional)
1 can tomato soup
4 servings seasoned mashed potatoes (about 3 cups)
1/2 cup grated cheese
Brown meat and onions until meat is cooked and onions are tender. Drain. Stir in green beans, corn and soup. Pour into greased 9 x 9 baking dish. Spread mashed potatoes on top. Sprinkle with cheese. Bake at 325 degrees for 25 to 35 minutes.
Note: You may want to add seasonings to taste. I usually add garlic, pepper, basil and oregano. Rosemary would be good, too.
submitted by: Saralynn Jensen

Beef Stew

1-2 lb stew beef
4-5 potatoes, peeled and cubed
2-3 carrots, peeled and cubed or sliced
1 package onion soup mix
1 can each tomato and cream of mushroom soups
1 soup-can water or 1/2 can water and 1 can diced tomatoes
In a large crock pot layer (in this order) beef, soup mix, cream of mushroom soup, potatoes, carrots, tomato soup and water and/or diced tomatoes. Cook on high for 4 to 6 hours or on low for 8 – 10 hours. Stir all together before serving (but don’t stir while cooking).
Note: Can be cooked in oven at about 275 degrees for 6 – 8 hours.
submitted by: Saralynn Jensen

White chili

1 tsp Mrs. Dash
1 Tbsp chili powder
2 cubes chicken bouillon
salt and pepper to taste
1 Tbsp flour
1 1/2 lbs chicken breast, cubed
2 Tbsp oil
1 large onion, diced
3 cloves garlic, minced
10 oz fresh white button mushrooms
1 red or green bell pepper, diced
2 cans (15 oz each) cannellini or white kidney beans
2 cans (10 oz each) cream of mushroom soup
Combine spices and flour in a bowl or bag. Coat cubed chicken with this mixture. Brown chicken in oil and set aside. Brown onion, garlic, mushrooms and peppers. Add beans and soup (with a little milk to thin it out). When all ingredients tender and cooked, add chicken. Heat through. Serve garnished with grated pepper jack cheese. Good with nachos or corn bread and salad.
Note: Whether this is hot or mild depends on the amount of chili powder used.
submitted by: Saralynn Jensen

Grandma’s Amazing Blueberry Jello

2 small or 1 large pkg. cherry jello
2 cups boiling water
1 can blueberry pie filling
1 can crushed pineapple

Dissolve jello in boiling water, add pie filling and pineapple,
pour in 9x13, chill until set.

Topping:
8 oz. sour cream
8 oz. cream cheese
1/3 cup sugar

Whip together and spread on set jello.
submitted by: Sherie Christensen

Pasta with Roasted Vegetables (serves 10)

½ cup olive oil
1 lb. mushrooms, quartered
1 pint grape tomatoes
2 lbs. asparagus or zucchini, cut on the diagonal (I do 1 lb. each)
1 onion—thickly sliced
1 tsp. salt (preferably coarse)
cheese of your choice (I used about ¾ cup. parmesan)
1/3 cup chopped parsley
1/3 cup chopped basil
1/3 cup toasted almonds or pinenuts
¼ cup sundried tomatoes, optional
1 12 oz. bag linguini

Preheat oven to 400 degrees. Toss vegetables with most of the olive oil (I put
the vegetables and olive oil in a ziplock), reserving 2 TBSP. Place vegetables
in a single layer using as many oven proof dishes as necessary (I squished onto
two large cookie sheets with edges). Sprinkle vegetables with ½ tsp. salt.
Bake for 15 min. In the meantime make pasta as package directs. Toss hot
pasta with roasted vegetables and all their juices, the herbs, the remaining
olive oil, the cheese, and salt and pepper. Enjoy!
submitted by: Sherie Christensen

Mini Pizzas

Mini Pizzas (*mix freezes well!)

English Muffins halved (3pks)
1 small can chopped olives (I dice them)
1 small can mushroom pieces (I dice them)
1 can spam—shredded
1/2 -1 can chopped green chilis
8 oz. can tomato sauce
½ cup vegetable oil
1 lb. cheddar cheese—shredded
2 tsp. Italian herb seasoning

Mix everything together, spread on halved English muffins.
Bake at 350 for 15 min.
submitted by: Sherie Christensen

Anne’s Spagetti Arabbiatta

Anne’s Spagetti Arabbiatta

28 oz. Can tomatoes
¼ C. olive oil (less is needed)
4 garlic cloves, minced
½ tsp. Hot red pepper
salt to taste
1 lb. Pasta
½ C. heavy cream

Brown the garlic and red pepper in skillet with olive oil 1 minute. Add tomatoes and other vegetables such as zucchini, mushrooms, broccoli, spinach, etc. Cover and simmer 20 minutes. Add cream at last moment; stir in cooked pasta and serve with parsley garnish.
submitted by: Margaret Moore

Take-out Indian Food at Home

Take-out Indian Food at Home

2 onions sliced lengthwise and then cut into thin strips
1 boneless, skinless chicken breast cut into bite sized pieces
2-3 Tablespoons Patak’s Mild Curry Paste (can purchase at Harvest, Whole Foods, and Indian Groceries in Arlington Ctr. or Central Sq.)
1 28 oz can diced tomatoes, drained (can also use crushed tomatoes, depending on consistency preference)
¼ cup of heavy cream (can use plain yogurt for lighter recipe)
a few handfuls of spinach (optional)
½ cup of cashews (optional)

Sauté onions over medium heat in some oil (I use canola) until very soft and golden. Remove from pan to bowl. Add chicken and sauté until brown (3-4 minutes); return the onions to the pan with the curry paste. Stir and sauté for another minute or so. Add tomatoes and simmer on low heat for about 15 minutes. Add cream and stir for a minute more. Add spinach and nuts and stir until spinach is wilted.

This is a super easy recipe, that can be made with any veggie. Add more paste for more spice (even though it’s “mild” it’s pretty flavorful) or add chili flakes while sautéing the onions.
submitted by: Margaret Moore

Lemon Pasta

Lemon Pasta

¼ C. olive oil
¼ C fresh lemon juice
2 garlic cloves, minced
¼ C. fresh basil
Salt and pepper to taste
Fresh parmesan cheese, grated
5-10 sundried tomatoes
1 can chicken broth
1 lb pasta

In a large bowl combine olive oil, lemon juice, garlic, salt and pepper. Set aside. Put the can of chicken broth in a pot with water and cook pasta in the broth. Drain noodles and pour them in with the lemon mixture. Then add the basil, cheese, and tomatoes.

One of our favorite things about this recipe is that we always have the ingredients on hand. We buy bags of fresh lemons, squeeze them, and freeze the juice in ice cube trays. Then we take the lemon juice cubes and put them in a Ziploc bag and store them in the freezer. The recipe is still very tasty if you don’t have any basil—we’ve made it with fresh, frozen, or left it out entirely and it is always yummy. We buy dehydrated tomatoes that are easy to prepare in hot water. We have also added grilled chicken or broccoli. Enjoy!
submitted by: Margaret Moore

Apple Dumplings (from thepioneerwomancooks.com)

2 granny smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 c. sugar
1 t. vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Slice into 8 pieces. Roll each slice in crescent roll dough. Place in 9x13 pan. Melt butter, then add sugar, barely stir. Add vanilla, stir. Pour over dumplings. Pour Mountain Dew around edges of pan. Sprinkle with cinnamon. Bake @ 350 for 40 min. Serve with ice cream!
submitted by: Amber Swensen

Italian Bow Tie Bake

8 oz. uncooked bow tie pasta
1 envelope Italian salad dressing mix
1 jar spaghetti sauce
2 c. shredded mozzarella cheese

Cook, drain pasta. Combine sauce and salad dressing mix, add pasta and toss to coat. Put in greased 9x13 pan. Sprinkle with cheese. Bake uncovered @ 400 for 15-20 min.
submitted by: Amber Swensen

Meat Marinade

1/2 c. oil
1/3. soy sauce
1/4 c. lemon juice
2 T. mustard
2 T. worchestershire sauce
1 clove garlic, minced
1 t. whole ground pepper
1 1/2 t. salt

Mix all together and marinade meat (chicken or steak) for 30 min., or overnight if you want it really yummy. Then grill it!
submitted by: Amber Swensen

Chicken Parmesian Sandwiches:

6 Frozen Breaded Chicken Fillets (Market Basket (MB) has these in big packages)
4-6 Cheese slices (mozerella is nice, but most kinds of sandwhich cheese would work)
Marinara Sauce (I use whatever I have open in my fridge- usually Prego Chunky Garden)
French Bread Baguette (I'm in love with the freshly baked parisian loaves at MB)
Butter/spread

Prep: Bake chicken fillets according to package directions. Remove from oven, top with sliced cheese (so it can be melting). Meanwhile, cut the baguette into 6-inch long servings and slice lengthwise. Butter both sides and place in the oven (leave the oven on after cooking the chicken) butter-side up for 5-10 minutes; just until the buttered sides start to brown. Remove bread, add a layer of chicken/cheese, spoon warmed marinara sauce over the chicken, and close the sandwich. Serve immediately.
submitted by: Cami Jones

Magic Cheese Sauce:

2 T. butter or margarine
2 T. flour
Dash pepper
Dash salt
1 1/2 c. milk
1 1/2 c. shredded cheese (I usually use mozzarella-and not usually as much as it calls for)

Melt the butter in a sauce pan, then add the flour and salt and pepper. Cook and stir for a minute or two, then add the milk all at once. Turn the heat up to medium high, and stir frequently. Cook until bubbly, plus one minute more. Remove from heat, and add the cheese and stir. You may want to add more salt to taste.

We use this to top pasta (I like it with Barilla Plus Penne Pasta), rice, steamed broccoli, and/or grilled salmon (usually I do brown rice, broccoli, and fish all in the same night).

If you're making pasta and have time, it's extra tasty if after you pour the cheese sauce on the pasta (in an oven safe dish), you put the pasta and cheese sauce in the oven at 400 degrees for 5 minutes, or until the cheese is slightly browned.
submitted by: Cami Jones

17th Century Colonial Recipe: Stewed Pompion

From Jane Doherty:
A 17th Century Colonial Recipe: Stewed Pompion
This is a delicious recipe for pumpkin. It is one of the earliest written recipes from New England. The recipe is in a book written by John Josselyn who traveled to New England in the 1600's. (John Josselyn, Two Voyages to New England.)

John Josselyn called this recipe a "standing dish." That means that this sort of pumpkin dish was eaten everyday or even at every meal. He also called it "ancient" because English housewives had cooked this recipe in New England for a long time.

A Dish of Stewed Pompion
4 cups of cooked squash, roughly mashed*

3 tablespoons butter

2 to 3 teaspoons cider vinegar

1 or 2 teaspoons ground ginger

1/2 teaspoon salt

In a saucepan over medium heat, stir and heat all the ingredients together. Adjust seasonings to taste, and serve hot.

*Note: To cook squash, peel, chop and boil in enough water to cover until fork can be easily inserted in squash. Drain and mash.

Welcome!!!

Hello everyone!
This blog is meant for the Arlington ward members who would like to join the recipe swap. If you'd like to share a recipe with everyone, send it to me at
jcbrady12@hotmail.com
I will then post it on the blog for everyone to see.
We will be getting together to taste test on September 23rd from 7:30- 8:30 p.m. at Saralynn Jensen's home. Please bring a dish to share. We are so excited to share many delicious recipes for everyone to try. If you have any ideas for this recipe swap please let us know on the 23rd. We hope to see you there!

Peach Cobbler

Peach Cobbler from Grandma Ferrin

Spray 9x13 pan with pam. Drain sliced, bottled peaches (2 quarts or 2- 15oz. cans) and save the fruit juice, then put peaches in bottom of 9X13 pan. Mix batter together and pour over peaches. Then mix the topping together and pour over batter. Bake for 1 hour at 350 degrees. Enjoy with ice cream, milk, or cool whip.

Batter:
1 ½ sticks butter melted 1 ½ tsp. baking powder
1 C. sugar ¼ tsp. salt
1 C. milk 1-2 tsp. vanilla
2 C. flour

Topping:
Mix 1 cup sugar with ½ C. fruit juice or water. Pour over batter.

Recipe from Carrie Brady